Brown Butter Rhubarb Bars

I spent my Senior year of high school in Sweden as a foreign exchange student. It was there that I first tried rhubarb. My host mother Sigrid made a rhubarb crisp for dessert one night, and I may or may not, have embarrassed myself by eating three helpings. After dinner that night Sigrid walked me to the backyard, and proudly showed me her rhubarb plants. The next day she taught me how to make her delicious crisp, and since I am a good student, I promptly began practicing on my own. We ate rhubarb four or five times a week until we exhausted the supply in the backyard. Even then, I went to the grocery store to buy more. Probably out of desperation, Sigrid introduced me to cloudberries and my obsession with rhubarb began to wane, as I became intrigued with this new berry! Though not as intense as it was when we were first introduced, my love affair with rhubarb is still going strong. Which is why this recipe caught my eye. Rhubarb jam! Hello, how had I never thought of this before. I could feed my passion for rhubarb with a simple piece of toast. Combine it with brown butter and well, all bets are off. Brown butter is another favorite of mine, but I will save my love letter about it for another day. The tanginess of the jam with the sweet nuttiness of the bar is a winning combination. I actually tripled the jam recipe and canned the extra in pint size mason jars for the next time I make these bars, or for breakfast, or to eat with a spoon when I am feeling stressed. Don't judge, it's delicious!

Brown Butter Rhubarb Bars

For the rhubarb jam
1 cup sugar
zest and juice of 2 blood oranges
1/2 vanilla bean
4 rhubarb stalks, cut into 1/2 inch pieces

For the crust
1 cup unsalted butter
1/2 cup powdered sugar
1 1/2 cups flour

For the brown butter filling
3 eggs
1 1/4 cup sugar
zest of 2 oranges
3/4 cup plus 2 TBSP flour
1/2 vanilla bean
1/2 cup plus 2 TBSP unsalted butter

To make the jam put sugar, zest and juice in a saucepan. Split the vanilla bean and scrape seeds into sugar. Throw in the pod and bring to a boil over high heat. Continue cooking until the faintest bit of caramel color starts to appear around the edge of the pot. Add the rhubarb. Continue cooking stirring with a wooden spoon, until the rhubarb turns to a smooth jam, 7 to 10 minutes. Remove the vanilla bean pod, and transfer the jam to a separate dish to cool.

For the crust, melt the butter in a saucepan, whisking frequently. Brown the butter, about five minutes. Pour into a clean dry bowl and freeze until solid, about 30 minutes. Place the powdered sugar and flour in a bowl and mix. Take out frozen butter and cut into small cubes. Cut butter into flour mixture. Press the crumbly mixture into a 9X13 pan. Press firmly and refrigerate 30 minutes.

Bake the crust at 375 for 15 to 18 minutes. Let cool.

While crust is cooling, make the filling by whisking together the eggs, sugar, zest and flour. Split and scrape the vanilla bean into a saucepan. Add the butter and melt over medium high heat. Brown the butter about five minutes. Discard the vanilla bean pod. Slowly add the brown butter into the egg mixture while whisking to prevent the eggs from scrambling. Keep whisking until all of the butter is incorporated.

To assemble the bars spread half of the brown butter filling over the baked and cooled crust. Spoon large dollops of the rhubarb jam over the filling, reserving a quarter of the jam. Spread the remaining filling over the rhubarb, and finish by spooning smaller dollops of the reserved jam randomly over the top. Bake for 20 to 25 minutes, until the filling is deep golden brown. Let cool completely.

Watermelon Barbecue Sauce

Watermelon Barbecue Sauced 1 cup diced seedless watermelon 1/2 c ketchup 2 TBSP fresh lime juice 2 TBSP dijon mustard 2 TBSP balsamic vinegar 1 TBSP light corn syrup 1/2 tsp tabasco sauce 1/2 tsp kosher salt 1/4 tsp black pepper 1/8 tsp red pepper flakes Puree watermelon in blender. Strain through a sieve. Discard solids. Simmer watermelon juice, ketchup, lime juice, dijon, vinegar, corn syrup, tabasco, salt, pepper, and pepper flakes in a small saucepan for 20 minutes.

Breakfast Pizza

Breakfast Pizza

6 strips of bacon
1 recipe pizza dough (follows) shaped into 2 balls and refrigerated at least overnight
1/2 cup grated parmesan cheese
2 cups grated mozzarella cheese
6 eggs
kosher salt
black pepper
2 TBSP minced flat leaf parsley
2 TBSP minced chives
2 whole scallions, thinly sliced
1 shallot, minced

Heat a large saute pan over medium high heat, add bacon and fry until crisp. Drain on paper towel to remove excess fat and then chop into bite sized pieces. Reserve 1 tsp of bacon fat and saute shallot until softened.

Lightly dust a work surface with flour. Stretch out one ball of dough to a 10 to 12 inch round. Place dough on a pizza peel sprinkled with corn meal. Sprinkle with 1/4 cup parmesan, 1 cup mozzarella, and half of the bacon and shallots. Crack three eggs on top. Season with salt and pepper. Slide pizza onto a baking stone in an oven preheated to 450 degrees. Bake for 8 to 12 minutes. Let cool two minutes and then sprinkle with half of the parsley, chives, and scallions. Serve immediately. Repeat with other ball of dough and remaining ingredients.

Grilled Shrimp and Watermelon Wedges

For the relish: 1/2 cup seeded. diced red tomato 1/2 cup seeded, diced yellow tomato 1/4 cup kalamata olives, pitted and halved 1/4 cup sliced scallions 1/2 cup white wine vinegar 2 TBSP minced shallots 1 tsp dijon mustard 5 TBSP olive oil For the Salad: 4 slices seedless watermelon wedges, about 1 1/2 inch thick 16 large shrimp, peeled and deveined, tails left on Preheat grill to medium hugh Combine red and yellow tomatoes, olives, and scallions in a bowl. Whisk together vinegar, shallots, Dijon, and oil in a small bowl until emulsified. Season with salt and pepper. Pour vinaigrette over tomatoe mixture, stir to combine and set aside. Grill watermelon and shrimp until melon is marked and shrimp are pink. About 2 minutes per side. Remove from grill. Place a watermelon wedge on each plate. Top with four shrimp and tomato relish.

Brownies

I used two of the 70% cocoa bars and one of the 85% cocoa. I also used EXTRA DARK cocoa powder. I slightly adapted this recipe from a cookbook I received for Christmas. Baked New Frontiers in Baking. Totally great cookbook with lots of recipes I want to try and some beautiful photography!



The Baked Brownie

1 1/4 cup flour
1 tsp salt
2 TBSP dark cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup unsalted butter, cut into cubes
1 1/2 cup sugar
1/2 cup brown sugar
5 large eggs, at room temperature
2 tsp vanilla

Preheat oven to 350 degrees. Grease a 9X13 pan.

Whisk together the flour, salt, and cocoa powder. Set aside. Put the chocolate and butter into a large bowl, and set it over a pan of simmering water. Make sure the bottom of your bowl is not sitting in the water. Stir occasionally, until completely melted and smooth. Turn off the heat, but keep the bowl over the water. Add the sugar and brown sugar. Whick until completely combined. Remove the bowl from the water. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Stir in the vanilla. Do not overmix here or your brownies will be cakey.

Sprinkle the flour mixture over the choclate mixture. Using a spatula, gently fold the flour into the chocolate until just a bit of the flour is visible. Pour into the pan. Bake in the center of your oven for 30 minutes, rotating the pan 180 degrees halfway through baking. They are done when a toothpick inserted in the middle of the pan comes out with a few crumbs sticking to it. Do not overbake.

Santa Fe Pizza

Santa Fe Chicken Pizza


I will show you how to assemble the pizza, and all the recipes are under the pictures. The toppings make enough to cover about two twelve inch pizzas.

Sprinkle caramelized onions all over the dough. (I usually use more onions than this, but it's all I had left from the aforementioned girls night)



Add mozzarella cheese. (There is a restaurant supply store here in town that sells whole milk mozzarella for less than the low moisture variety at the regular grocery stores, so I use that. It is extremely soft, so it doesn't grate very well. I just ask them to slice it in sandwich slices and then I throw the slices on the pizza. It is so creamy and delicious when it melts!)



Next add the lime grilled chicken slices



Bake at 475 until crust is lightly golden brown and the cheese is melted. Garnish with some fresh chopped cilantro.



Let it cool for a few minutes. Slice and serve with salsa, guacamole, and sour cream.



Grilled Lime Chicken

1 TBSP lime juice
1/2 tsp worcestershire sauce
1 1/2 tsp soy sauce
1/2 tsp honey
pinch cumin
pinch red pepper flakes
1 TBSP chopped cilantro
2 TBSP oil
2 chicken breast

Combine everything except the chicken, and mix well. Pour over the chicken and let marinate 20 minutes. Grill (or saute) until cooked through. Allow to rest five minutes, and then slice.


Caramelized Onions

1 1/2 TBSP butter
1 small red onion, sliced into thin rings
1/4 tsp red wine vinegar
1 tsp soy sauce

Melt butter over medium high heat. Add onions and cook 3 minutes. Add vinegar, reduce heat to medium low and cook ten minutes. Add soy sauce and cook 5-10 minutes until nice and caramelized.

Guacamole
1 avacado
1 tsp lime juice
1 TBSP chopped scallions
1/2 tsp minced jalapeno
salt

Mash everything together and refrigerate until ready to serve.

Salsa
3 roma tomatoes, chopped
2 tsp lime juice
1 tsp minced garlic
1/2 tsp minced jalapeno
1 TBSP cilantro
salt

Combine and refrigerate until ready to serve. Drain any excess liquid.

Deluxe Sticky Ooey-Gooey Peanut Butter Cookies

I had a friend come over for lunch. Then while the kids played we made these cookies for enrichment later that night. This is my absolute FAVORITE cookie of all time. They are indulgent, over the top, and they never fail to make me smile.
DELUXE STICKY OOEY-GOOEY PEANUT BUTTER COOKIES

Cookie Dough
1/2 cup unsalted butter, softened
1/4 cup butter flavored shortening
1 cup peanut butter
1 cup sugar
1/2 cup firmly packed brown sugar
2 large eggs
1 TBSP vanilla
2 1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup miniature chocolate chips
1 1/2 cups chopped miniature Reese's cups

Ooey-Gooey Filling
3/4 cup peanut butter
1/3 cup firmly packed brown sugar
1/2 cup sweetened condensed milk
2 TBSP light corn syrup
1/4 cup powdered sugar
1/4 cup unsalted butter, softened

Preheat oven to 350. Stack two baking sheets together and line top with parchment paper or spray with nonstick cooking spray.

In a mixer bowl, cream butter and shortening together. Add peanut butter and both sugars. Mix well. Mix in eggs and vanilla. With a wooden spoon fold in flour, baking powder, baking soda, and salt to make a soft dough. Fold in chocolate chips and peanut butter cups.

For ooey-gooey filling: In a food processor, blend all ingredients together 2 to 3 minutes to make a paste that holds together.

For each cookie, form a golf ball size round of dough. Put on prepared baking sheet and gently make a well in the middle of the cookie. Dollop a spoonful of filling in well and press down lightly.

Bake until just set. About 15 minutes. Let cool on baking sheet 5 minutes and then transfer to a wire rack to finish cooling.

Makes 15 to 18 big cookies.

Don't be afraid to make these big. The size enhances the texture of the cookie and they look more impressive.

Think of me when you take your first bite(and when you're at the gym working off that first bite)!!!

Recipe from A Passion for Baking

Bread Bowls

BREAD BOWLS
adapted from allrecipes.com

2 1/4 tsp yeast
1 1/4 cup warm water
1 tsp sugar
1 tsp salt
1 TBSP olive oil
3 to 3 1/2 cups flour

1 egg white
1 TBSP water
Garlic salt

In a large mixer bowl, mix together the yeast, warm water, and sugar. Let sit five minutes.

Add salt, oil, and 2 1/2 cups of flour. Knead on low speed for 6 minutes. Adding more flour as necessary to make a smooth and elastic dough.

Cover and let rise in a warm place 40 minutes. (I heated my oven to 150 degrees, turned it off, and let it cool for about ten minutes, then put the dough in the slightly warm oven to rise. The house wasn't warm enough.)

Punch dough down, and divide into three large pieces or four smaller pieces. Shape each piece into a round loaf. Place on lightly greased baking sheets. Cover gently and let rise 35 minutes.

Preheat oven to 400 degrees. Beat together egg white and water to make an egg wash.

Bake bread bowls for 15 minutes. Pull out and brush with egg wash. Sprinkle the tops with a little garlic salt. Return to oven for an additional 10 to 15 minutes until golden brown. Remove form oven and let cool on wire rack.

When ready to use, slice off the top and pull out the bread from the middle. Ladle in soup and serve immediately.

Kettle Corn

I love it, the kids love it, the neighbors love it! It is a cheap, easy, and fun snack. Fair warning, I have found this to be HIGHLY addictive. Sweet, salty, crunchy. Simply put, very satisfying. Enjoy....



(I just ate half that bowl of kettle corn as I waited for the picture to upload!)

Kettle Corn

3 TBSP vegetable oil
3 TBSP sugar
1/2 cup popcorn kernels
1/2 tsp salt

Heat the oil over medium high heat in a heavy bottom large pot with a lid. (I put three kernels in with the oil, and when they pop you know the oil is hot enough to add the rest) When the oil is hot carefully add the kernels and the sugar. Put the lid on and hold the pot with pot holders. Shake it up vigorously. Let it sit on the heat a few seconds and then shake some more, return to heat. Continue this process until the popping stops. You want to shake it good so that sugar doesn't burn. Sprinkle in the salt, and shake it up. Let cool. The popcorn will be sticky while hot because of the sugar, but it dries as it cools.

Black Beans with Mango Salsa

Last night I made one of our go to meals. Black beans with mango salsa. This meal is easy to make, filling and good for you! I love black beans and rice. The mango salsa is perfect with it. The mangoes add some sweetness, the red bell peppers add a nice crunch, and the cilantro brightens up the whole dish.




Black Beans with Mango Salsa

Cook 2 cups black beans according to package directions.

Saute in 2 TBSP olive oil:

1 small onion, finely chopped
2 cloves garlic, minced

Add to beans.

Then add:
2 tsp cumin
2 TBSP red wine vinegar
1 1/4 tsp salt

Simmer on low until beans are soft, about one hour.

To prepare mango salsa, mix:

2 mangoes, diced
1 red bell pepper, chopped
1 bunch green onions, thinly sliced
1 bunch cilantro, chopped
2 TBSP lime juice

Serve beans over warm rice. Top with mango salsa.

Brown Butter Ravioli with Roasted Sweet Potatoes

BROWN BUTTER RAVIOLI WITH ROASTED SWEET POTATOES

1 package frozen cheese or mushroom ravioli
3 TBSP butter
2 sweet potatoes
Olive oil
Salt and Pepper
Grated Parmesan Cheese
Balsamic drizzle(recipe follows)
Toasted Walnuts, optional

Peel and dice the sweet potatoes. Drizzle with a little olive oil and sprinkle with salt and pepper. Roast in a 400 degree oven for about 20 to 25 minutes until cooked through.

Cook raviolis according to package directions. While they are cooking, melt the butter over medium low heat. Allow the butter to brown. The darker it gets the nuttier it will taste!

Add the ravioli and sweet potatoes to the butter and toss to coat. Sprinkle with a little grated Parmesan cheese and toasted walnuts. The Walnuts add a nice crunch. Top with a little balsamic drizzle!



Balsamic Drizzle

1 cup GOOD Balsamic Vinegar
2 TBSP brown sugar

Combine the vinegar and sugar in a small pot over medium-high heat and bring up to a bubble. Reduce the heat to medium and cook until reduced by about half and are thick and syrupy, about 10 minutes. Keeps well in the refrigerator.

Brown Butter Roasted Potatoes

Now onto the recipe. This is a dish that I had for the first time around Thanksgiving. My whole family was together celebrating my grandparents 60th wedding anniversary. It was a bittersweet time for me. I had just found out about everything with D. I was dying inside and trying to put on a happy face for my family. However I loved being with my family, and I loved eating with them!!! My family likes to eat. I mean they LIKE to eat. For dinner one night we had "Compston Burgers" A specialty my Grandma invented (I will have to do another post on them. They are definitely one of my childhood favorites) with the MOST delicious potatoes I have ever eaten. I, of course, asked my aunt how she made them and when she told me I almost didn't believe her. It was so simple. TOO simple to make what I now believe is my FAVORITE way to eat potatoes. If I had read this recipe in a cookbook I would have skipped right over it. And I shudder to think I might have had to live my whole life without tasting these potatoes... Okay maybe that's a little dramatic, but really they are THAT good.

This is more method than recipe. No exact measurements, sorry

Jenn's Favorite Potatoes

Small red potatoes
Butter
Coarse Kosher Salt
VERY coarse pepper (I buy whole peppercorns, put some on a ziploc bag, take them outside, and hammer them a bit. Don't make them too fine)
Olive oil

Preheat the oven to 350 degrees. Throw some butter (I use about 4 TBSP)in a baking dish. Let it melt in the oven. Wash the potatoes. (I use about three pounds). Dry them. When the butter is melted put the potatoes in the baking dish and turn to coat. Drizzle with some olive oil. Sprinkle generously with kosher salt. (Don't be afraid to put a good amount of salt) Sprinkle with the pepper. Put back in the oven for 2 hours. I know, I know 2 hours is a long time. But that's it, don't cover them, don't check on them, just let them cook. It will be worth it, I promise. When they are done transfer to a serving bowl and pour the sauce created in the bottom of the pan over the potatoes.

Dark Chocolate Peanut Butter Chip Cookies

Dark Chocolate Peanut Butter Cookies

8 ounces (2 sticks) unsalted butter
10 ounces (1 1/4 cups plus 2 tablespoons) granulated sugar
2 eggs
2 ounces (1/2 cup) dark cocoa powder
10 ounces (2 1/4 cups) all-purpose flour
Pinch of Kosher salt
1 tsp teaspoon baking powder
1 2/3 cups (12 ounce bag) peanut butter chips
1 1/3 cups semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees. In bowl of electric mixer fitted with paddle, cream together butter and sugar until well-blended. Add eggs and beat until well-incorporated, then beat in cocoa powder. Be careful not to over mix as that will add air and cause the cookie to fall while baking. Mix in flour, salt and baking powder until just combined. Gently fold in peanut butter chips and chocolate chips. Divide into 12 equal portions (about 4 oz) and place each on sheet pan lined with parchment paper. Bake in oven 16 minutes, taking care not to over bake. Let cool on rack and store in airtight container.

Cinnamon Bun Pancakes with Maple Butter Icing Syrup

Cinnamon Bun Pancakes with Maple Butter Icing Syrup

Prepare pancake mix as directed on package.

Then add: (this was based on enough mix for 12 pancakes, so you can adjust accoringly)

1 TBSP Cinnamon
1 TBSP vanilla

Mix well. Cook as directed on package.

Maple-Butter Icing Syrup
(adapted from tasty kitchen)
1 cup powdered sugar
3 TBSP melted butter
dash of salt
2 TBSP Maple syrup
1/4 cup milk (more if desired)
Whisk all ingredients together. Add more milk to get desired consistency.


Drizzle the syrup over the pancakes and enjoy. The syrup stores well in the refrigerator. I just heat it in the microwave for a few seconds when we are ready to use it again.

Curried Coconut Chicken

This is one of my daughter's favorite meals. She told me one time she thought this was heaven on a plate. I was so proud, she is really developing a love for food and cooking. This curry is so simple to make, yet the flavor is quite complex. The heat and warmth from the curry pairs so nicely with the slight sweetness from the coconut milk and raisins. We always serve it over rice and use naan bread to sop up the extra sauce.



Curried Coconut Chicken
(adapted from allrecipes.com)

1 pound boneless skinless chicken breast, chunked
1/2 tsp salt
1/4 tsp pepper
1 1/2 TBSP vegetable oil
2 TBSP curry powder
1 1/2 tsp Garam Masala (optional, but highly recommended)
1/2 onion, thinkly sliced
2 colves garlic, minced
1 can (14 oz) coconut milk
1 can (14.5 oz)stewed diced tomoates
1 can (8 oz)tomato sauce
3 TBSP sugar

For garnish:
Chopped cilantro
Raisins
Toasted Coconut

Season the chicken with salt and pepper. Heat oil. Add curry powder and Garam Masala and cook 2 minutes. Add the onions and garlic and saute another 2 minutes. Add the chicken and saute 7 minutes. Pour in coconut milk, stewed tomatoes, tomato sauce, and sugar. Simmer 40 minutes. Serve over rice. Top with cilantro, raisins, and a little toasted coconut

Garlic Knots

These were so simple to make, and they are quite addictive. I didn't take any photos of the food I made while I had company. I didn't want them to think I was crazy. As soon as I tasted one of these garlic knots, I KNEW I had to share the recipe. I was so glad for an excuse to make these again. A recipe without a picture just doesn't do it for me. Give these a try! Let me know what you think....

On second thought, you might want to make these when there are people around. That way you won't eat ten or twelve and go to bed with a tummy ache.....


Garlic Knots
Dough:
1/4 cup white grape juice
3/4 cup warm water
2 1/4 tsp yeast
1 TBSP honey
1 tsp kosher salt
1 TBSP olive oil
3 cups flour

TOPPING:
2 TBSP olive oil
2 TBSP butter
6 cloves garlic very finely minced
5 TBSP grated Parmesan cheese
3 TBSP fresh parsley (or 1 TBSP dried)
1 tsp salt

Combine juice, water, and yeast. Let sit five minutes. Add honey, salt and 1 TBSP olive oil. Add flour and knead 6 minutes. Adding more flour if necessary to form a soft dough that doesn't stick to the sides of the bowl. Cover and let rise in a warm place 45 minutes.

Punch down. Roll out to a square approximately 10X16 square. Cut into 3/4 inch strips. Then cut strips in half making around 24 pieces. Tie each piece in a knot and press the two ends together. Let rise 30 minutes.

Bake in a 450 degree oven for 12 minutes until lightly golden brown.

While the bread is baking, prepare the topping. Add the olive oil and butter to a small pan. Over low heat add the minced garlic and let it cook. You don't want the garlic to brown. You just want it to infuse the oil and butter with it's flavor. In a small bowl combine the Parmesan cheese, parsley, and salt.

When the bread is cooked, place the knots in a large bowl. Pour the garlic and oil mixture over the bread. Add the cheese and herb mixture, and toss gently to coat all the knots. Serve immediately.

Orzo Spinach Salad

This is a recipe that I love. It is quick, easy, and very filling. It is a good vegetarian option. All of the ingredients marry so well. I love the saltiness of the feta cheese with the chewiness and sweetness of the sun dried tomatoes, and the crunch of the pine nuts. It really is one of my favorites. It would be a great pasta salad to take to a picnic because there is no mayo!

Orzo Spinach Salad
adapted from allrecipes.com

12 oz uncooked orzo
10 oz baby spinach (I roughly chop it)
6 oz crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup toasted pine nuts
1/2 cup sliced sun dried tomatoes
1/2 cup good balsamic vinegar
1/2 tsp basil
1/4 tsp pepper
1/4 cup olive oil
3 cloves of garlic mashed into a paste (I mince the garlic and then add a little coarse kosher salt and smash it with the side of the blade of my knife until it is a smooth paste)

Cook orzo according to package directions. Drain and rinse with cold water. Transfer to a large bowl. Stir in spinach, feta cheese, onion, pine nuts, and sun dried tomatoes. In a small bowl whisk together the balsamic vinegar, olive oil, basil, pepper, and garlic. Pour over orzo mixture and stir until combined.

Good Morning Muffins

These muffins are healthy, delicious, and filling. Full of all different kinds of fruits and vegetables(yes, I said vegetables). This is a perfect recipe to use up the odds and ends in your refrigerator. The kids gobbled them up and declared them yummy! Plus it is all made in one bowl, so clean up is a snap. What's better than that?


Good Morning! Muffins

2 eggs
1/2 cup applesauce
1/4 cup vegetable oil
1/4 cup milk
2 tsp vanilla
1 cup all purpose flour
1 cup wheat flour
1 cup brown sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1/2 cup oats
3/4 cup walnuts
3 1/2 to 4 1/2 cups fillings (I used 1 cup shredded apple, 1 cup shredded zucchini, 1/2 cup raisins, 1/2 cup toasted coconut, 1 cup drained crushed pineapple, and 1/2 cup chopped walnuts. You could also use shredded carrots, pears, blueberries, wheat germ, any kind of nut, what ever you have to use up! Make it your own)

Preheat oven to 350 degrees.

Beat eggs, applesauce, oil, and vanilla in a large mixing bowl. Add in flours, brown sugar, baking soda, cinnamon, salt, and oats. Mix JUST until combined. Add in walnuts and your choice of filling ingredients. Scoop into greased muffin tins. Bake 18 to 22 minutes or until a knife inserted comes out clean. Let cool in pan five minutes.

Naan

Naan
adapted from allrecipes.com

2 1/4 tsp yeast
1 cup warm water
1/4 cup sugar
3 TBSP plain yogurt
1 egg, beaten
2 tsp salt
3 3/4 to 4 cups bread flour
2 tsp minced garlic
2 TBSP butter
Cilantro, minced

Dissolve yeast and sugar in warm water. Allow to sit for five minutes. Stir in milk, egg, salt and 3 cups flour. Knead six minutes adding more flour as needed to make a soft dough. Cover and let rise in a warm place for one hour. Punch down dough and divide into eight balls. Cover and let rise 30 minutes.

Over low heat melt the butter and add the garlic. Let the garlic cook slowly and flavor the butter. Do not let the garlic brown.

Preheat oven to 475 with a baking stone in oven so the stone gets super hot. Roll each ball of dough into a very thin oval shape. (You really want to get it thin, so you will get the bubbles when it hits the hot stone) Bake 3 minutes on the first side. Flip with a spatula or a pair of tongs and cook another minute or two on the second side. Repeat with each round of dough.

When the dough comes out of the oven, brush with garlic butter and sprinkle with chopped cilantro. Cover with a clean kitchen towel to keep bread warm and soft.

Green Curry Shrimp

Green Curry Shrimp
2 TBSP oil
1 small red onion, chopped
1 1/2 TBSP fresh ginger, grated or minced
3 TBSP Green curry paste
1 tsp garam masala
1 lime (zest and juice)
2 cans coconut milk
1 1/2 cup chicken or vegetable stock
2 TBSP sugar
1 tsp salt
2 sweet potatoes, peeled and cubed
8 oz fresh snap peas
1 pound shrimp

Heat the oil over medium high heat. Add the onion. Saute two minutes, then add the ginger and curry paste. Cook one minute. Add lime juice and zest, coconut milk, stock, sugar, and salt. Bring to a simmer. Add sweet potatoes and cook over low heat forty minutes. Add pea pods and shrimp and cook an additional 3 to 5 minutes until the shrimp is pink. Remove from heat and serve over rice.

Aunt Edy's Cookies

Aunt Edy's Cookies

1 stick butter, melted
1 egg
1/2 tsp vanilla
1/4 cup brown sugar
3/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 cup oats
1/2 cup coconut
1 1/8 cups flour
1 cup chocolate chips

Mix together the butter, egg, vanilla, brown sugar, and sugar. Add in baking soda, salt, oats, coconut, and flour. Mix just until combined. Stir in chocolate chips. Bake at 375 for 9 to 12 minutes.

Herb Baked Eggs

This is one of my favorite ways to eat eggs. I pair it with a salad and some rustic bread for a fun summer dinner. I love the saltiness from the Parmesan cheese paired with the freshness of the herbs, and the creaminess of the not quite set egg yolk. Delicious. This is a great way to use up those bits of left over herbs in your refrigerator.



Herb Baked Eggs
by Ina Garten

1/4 tsp minced garlic
1/4 tsp minced thyme
1/4 tsp minced rosemary
1 TBSP minced parsley
1 TBSP grated Parmesan Cheese
6 eggs
2 TBSP cream
1 TBSP butter
salt and pepper

Preheat broiler for five minutes. Combine herbs and cheese. Crack three eggs each into two different bowls. Put 1 TBSP cream and 1/2 TBSP butter into 2 baking dishes. Put baking dishes under broiler for 3 minutes. Remove from oven, add 3 eggs and half of the herb mixture to each dish. Broil 5 to 6 minutes. Let cool sixty seconds. Serve immediately.

Carrto Cake Pancakes with Cream Cheese Frosting Syrup

One might say this meal pushed the boundaries between dinner and dessert. I love pancakes. The kids love pancakes, and we love making new kinds. Tonight we made carrot cake pancakes with a cream cheese frosting syrup. Oh my goodness. These were divine. My oldest daughter took one bite, and loudly exclaimed, "These are my new favorite. It's like a birthday present one day late! Thanks Mom!" Is there any higher praise than that? The crunch from the nuts, the slight sweetness from the carrots, the warmth from the spices, and the richness from the syrup all came together to create one fantastic pancake. Although the name makes them sound like a decadent treat, they are loaded with carrots, and carrots are healthy, right?

Remember that I usually use pancake mix and then mix in the extras. The amount of spices I used is based on a batch of 12 pancakes, so adjust accordingly. We had leftovers, which have already been claimed for someone's breakfast!



Carrot Cake Pancakes with Cream Cheese Frosting Syrup
adapted from Joy the Baker

Pancake mix of your choice
2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
2 tsp vanilla
2 cups of FINELY grated carrots
1/2 cup chopped toasted walnuts
Prepare pancake batter according to package. Add spices, vanilla, carrots, and nuts. Cook a few minutes on each side. Serve with cream cheese frosting syrup.

Cream Cheese Frosting Syrup

4 oz cream cheese
1/4 cup powdered sugar
1/2 tsp vanilla
dash of cinnamon
3 to 4 TBSP milk

Combine cream cheese, powdered sugar, cinnamon, and vanilla until smooth. Add milk until you get the desired consistency. I used just over 3 TBSP of milk to make a nice pourable syrup.

Chocolate Cake with Peanut Butter Filling

Come on over and we can celebrate. I'll make the cake, you bring the milk!


(please excuse the messy cutting job. A nine year old insisted she help!)

Chocolate Peanut Butter Cake

Chocolate Cake
from Annie's eats

2 cups flour
1/2 cup cocoa powder (i used a DARK cocoa powder)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
2 large egg yolks
1 tsp vanilla
1 cup buttermilk
4 oz good quality dark chocolate melted and cooled

Whisk together the flour, cocoa, baking soda, baking powder, and salt.

In mixing bowl, beat butter until soft and creamy. Add sugar and mix two minutes. Add eggs and yolks one at a time. Add in vanilla.

Add in about a third of the dry ingredients. Then half of the buttermilk, then another third of dry ingredients, the rest of the buttermilk, and finish up with the dry ingredients. Mix just until combined with each addition. You don't want to over mix a cake. Fold in the melted chocolate.

Pour batter into 2 greased eight or nine inch baking pans. Bake at 350 degrees for 28 to 32 minutes, or until a toothpick inserted in the middle comes out clean. Let cook to room temperature.


Peanut Butter Filling
adapted from Food network

1 cup powdered sugar
1 cup peanut butter
5 TBSP unsalted butter, at room temperature
3/4 tsp vanilla
1/4 tsp salt
1/4 cup heavy cream

Mix butter and peanut butter until smooth. Add powdered sugar, vanilla, and salt. Mix until smooth. Add in cream and beat on high until you get a thick, but spreadable consistency.


Chocolate Ganache Frosting

16 oz chocolate finely chopped (I used 12 oz milk chocolate and 4 oz dark)
1 2/3 cup heavy cream

Bring cream to a boil. Pour over chopped chocolate and stir until well mixed and smooth. Let cool, and then refrigerate for several hours until very thick.

Beat on high until nice and fluffy.

TO ASSEMBLE THE CAKE, place one cake on cake plate. Spoon peanut butter filling over cake and spread into a thick, even layer. Top with second cake. Frost.

Toasted MArshmallow Milkshakes

When I saw this recipe I was instantly intrigued and so excited to try it out. I saw this recipe on a blog that I recently discovered and it has quickly become one of my favorites. The blog is called A Cozy Kitchen. You should head over and check it out. Back to the recipe. Toasted Marshmallow Milkshakes. Do I really need to add a description of how wonderful these were, or does the name alone cover that?

My oldest daughter had her last day of school on Friday and we like to celebrate the last day of school. After spending the afternoon playing board games, her favorite thing to do, we finished the evening off with these milkshakes and lots of dancing! I'll spare you the details of the dancing and focus on the milkshakes. These were so good. It combines two of our favorites treats into the most delicious milkshake. The toasted marshmallow flavor really comes through, and then every so often you get a chunk of a toasted marsmallow. Wow! So yummy. I think I need to make another one soon. (When I say soon, I mean once I hit publish post, I plan on getting out the blender) I think the trick to making these is not to overmix once you add the marshmallows. The chunks of toasted marshmallow really take these over the top! On the next hot day, try these, your kids will thank you....repeatedly!!!!



Toasted Marshmallow Milkshakes
from A Cozy Kitchen

1 TBSP milk
1 heaping TBSP vanilla yogurt(the original recipe called for plain yogurt, but I only had vanilla)
3 scoops vanilla ice cream
5 marshmallows
Whipped cream

Toast marshamllows under a broiler until a dark golden brown.

While the marshmallows are toasting add milk, yogurt, and ice cream to a blender. Blend just until combined. Add three of the hot marshmallows to the blender and pulse a few times until the marshmallows are broken up some. Do NOT over mix.

Pour into a glass and top with a little whipped cream and then put the last two marshmallows right on top.

Pasta with Spinach and Sun Dried Tomatoes

Pasta with Spinach and Sundried Tomatoes

8 oz short pasta, I used ziti
1/4 cup pine nuts
1 TBSP olive oil
2 chicken breasts, cut into strips
3 garlic cloves, minced
1/2 cup sliced sundried tomatoes
1/2 cup black olives, sliced
6 oz baby spinach, roughly chopped
1/2 cup crumbled feta cheese
salt and pepper to taste

Cook pasta according to package directions. Drain. In a dry pan over medium high heat, toast the pine nuts until golden brown. Takes about seven minutes, stirring occasionally. Remove from heat and set aside.

Heat oil in a large saute pan. Add chicken and garlic. Saute until the chicken is cooked through. Add the sundried tomatoes, black olives, and the drained noodles. Remove from heat, add in the spinach and feta cheese. Mix well. Top with toasted pine nuts. Add salt and pepper as needed.

Banana Milkshakes

I always have really ripe bananas in the freezer. Anytime we don't finish a bunch, which hardly ever happens, I throw them in the freezer. I also always check the produce section for bananas that are marked down because they are past that perfect pretty yellow. I stock up when I see them on sale. I just throw them in the freezer for banana milkshakes, banana bread, banana pancakes, etc. For these milkshakes you want the bananas to be really ripe. Don't let the ingredient list fool you. This really does make a very creamy milkshake.



Banana "Milkshakes"

3 bananas, frozen
A splash of vanilla
milk, I start with about 1 1/2 cups and then add more as needed, it depends on the size of your bananas

Cut the bananas into large chunks. Put in blender, add milk and vanilla. Blend until smooth and creamy!

Cheesy Polenta

Let me tell you a little secret. I had never eaten polenta. I have heard people talk about it. I have heard how good it is. I have even cut out a few recipes for polenta, but I had never actually taken the time to make it, until now. How sad for me, that I have missed out on this deliciousness for almost thirty years. I made some a few nights ago for dinner. Oh my, I have a new friend and I plan to catch up on missed times! This was actually a component for another recipe, but let's be honest, this bowl never made it to the dinner table.

If you are like me, and have never tried polenta before, I hope you'll give it a try. This was simple to put together and required very little effort. The end result was creamy, cheesy, and delicious!



Cheesy Polenta
adapted from allrecipes.com

2 cups milk
2 cups water
1 tsp kosher salt
1 cup polenta
1/2 tsp pepper
4 TBSP unsalted butter
4 oz grated Parmesan Cheese

Bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, cover, and let cook 18 minutes, stirring every few minutes to prevent sticking to the bottom of your pan. Remove from heat and stir in pepper, butter, and cheese until smooth and creamy.

Garden Vegetable Polenta Casserole

Doesn't that look pretty?



Garden Vegetable Polenta Casserole

Cheesy Polenta
2 links hot Italian sausage
3 cups sliced yellow summer squash
1 red onion, coarsely chopped
1 bell pepper, coarsely chopped
1 cup spaghetti sauce
2 TBSP olive oil
1 clove of garlic minced
1/2 cup mozzarella cheese
1/4 cup parmesan cheese
3 ounces fresh spinach leaves
3 roma tomatoes, sliced

Prepare polenta as directed. Spread into a greased 7 X 11 inch casserole dish. Bake at 350 for 20 minutes. Meanwhile remove casing from Italian Sausage and cook through breaking into small pieces. Drain any excess fat on paper towel and set aside. Saute garlic, squash, onion, and bell pepper for 3 minutes. Add spaghetti sauce, cover and allow to cook an additional 5 minutes. Remove polenta from oven, and turn on broiler. Sprinkle the Italian sausage over the polenta. Spread the vegetable mixture over sausage. Add a layer of spinach leaves and then follow with a layer of tomato slices. Sprinkle with mozzarella cheese and parmesan cheese. Place under broiler until cheese is melted. Let cool 3 to 5 minutes and then serve.

Turtle Bread

this is one of the projects I have done with my kids a half a dozen times over the past two months. They never get tired of it. We call it turtle bread. Yes, it is cute, but it is also really tasty bread. If you don't want to mess with shaping the bread into the shape of a turtle, feel free to just make a normal loaf of bread. The addition of the vinegar makes the bread nice and tender. I usually prefer to make wheat bread, but this is my go to white bread recipe. Quick, easy, and delicious.


Turtle Bread

2 1/2 tsp yeast
3 TBSP powdered milk
1 tsp salt
3 cups bread flour
1 TBSP butter
3 TBSP honey
1 tsp vinegar
1 cup warm water

Combine everything EXCEPT the warm water in a bowl. Add the water and knead 5 to 6 minutes. Add more flour if neccesary to make a smooth dough. Cover and let rise one hour. Gently deflate and divide the dough into seven pieces.

One 2 inch ball(turtles head)
5 1 inch balls(turtles legs and tail)
One large ball with the rest of the dough(the turtles shell)

Place the large ball on a greased baking sheet and flatten slightly. Shape four of the one inch balls into the turtles legs, and the remaining 1 inch ball into his tail. Flatten the end that you want to attach to the turtle slightly. Brush a small amount of water on the flattened portion of dough and attach it under the turtle's shell. (The water acts as glue) Shape the two inch ball into the turtle's head and again flatten one side slightly and use water to attach under the turtle's shell. Using a sharp knife, make three cuts in the turtle's shell and then three more going the opposite direction. Push two raisins into the turtles head for eyes. Allow to rise 20 to 30 minutes. Bake in a 350 degree oven 25 to 30 minutes until the internal temperature reaches 190 degrees. Enjoy

Cilantro Lime Rice

"Chipotle's" Cilantro Rice

1 tsp olive oil
1 cup basmati rice
Scant 2 cups water
1/2 tsp salt
1 lime
2 Tbsp fresh cilantro

Heat the oil. Add rice and the juice from half the lime. Stir 1 minute. Add water and salt. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add cilantro and juice from the other half of the lime. Fluff with a fork.

Corn Salsa

"Chipotle" Corn Salsa

6 cups frozen whole kernel corn
2 poblano chilies
1/2 red onion
2 jalapenos
1/3 cup cilantro
1 TBSP lime juice
salt and pepper to taste

Defrost the corn in a bowl of cold water. Don't cook. Roast the poblano chilies. I did this by turning on one of my burners and placing the peppers directly on it. I gave it a quarter turn every few minutes, so each side got nice and charred. I took them off the heat and placed them in a ziploc bag, sealed it, and let them steam for about five minutes. I wanted the skins to soften a little. Drain the corn and place in a bowl. Dice the poblano chilies and add to the corn. Dice the red onion, jalapenos,and cilantro and add to mixture. Sprinkle in the lime juice and mix well. Season with salt and pepper to taste. Refrigerate until ready to use.

Black Beans

Black Beans
4 cups warm water
1/2 pound black beans
1/2 onion
2 cloves garlic
1 tsp cumin
2 TBSP red wine vinegar
1 tsp salt
1/4 tsp black pepper


Add 1/2 pound of dried beans to 4 cups warm water. Cover, and bring to a boil. Let boil for two minutes. Remove from heat, and let sit for one hour. Return to heat. Add 1/2 chopped onion, 2 cloves minced garlic, 1 tsp cumin, 2 TBSP red wine vinegar, 1 tsp salt, and 1/4 tsp black pepper. Mix well and cook until the beans are tender. This will take between 1 to 2 hours depending on altitude and the age of your beans.

Crockpot Beef Stroganoff

We had a couple of cool days here last week, and I wanted something that would be warm and comforting for dinner. This meal hit the spot. It was rich and creamy. The effort was minimal. Don't you just love the crock pot? The addition of cream cheese to this stroganoff really added to the creaminess of the sauce. We served this over egg noodles the first two days we ate it, and then the last day I was out of noodles, but had some leftover rice in the fridge, so we had it on that. I preferred the egg noodles, but one of my kids loves rice, so he preferred it that
way.



Crockpot Beef Stroganoff
adapted from allrecipes.com


1 pound cubed beef stew meat
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup chopped onion
1 package onion soup mix
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese
2 cloves of garlic, minced
8 ounces mushrooms, sliced
1/2 cup sour cream

In a slow cooker, combine the meat, soup, onion, soup mix, Worcestershire sauce and water. Add garlic and mushrooms. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese and sour cream just before serving.

Garlic Green Beans with Mushrooms

I love green beans. I will eat them from a can, but I much prefer fresh or frozen. It's a texture thing. I love a crunchy green bean.



Green Beans with Garlic and Mushrooms

1 lb fresh or frozen green beans
1 tsp olive oil
8 oz sliced mushrooms (I use baby portabellas)
2 to 3 cloves garlic minced
Salt and pepper

Blanch or steam the green beans until your desired doneness. (Like I said I like a crunchy green bean, so I only steam them about five to seven minutes. If you want them done more, just leave them in a little longer) Drain. Heat oil and saute mushrooms, garlic, and green beans until mushrooms are tender. Season with salt and pepper.

Chinese Chicken Salad

I love having salad for dinner. I always feel so good about my eating habits when we do. I also feel less guilty about the dessert or treat we have right after! Thankfully my kids also love salads for dinner. We have them quite often, and this is one of our favorites. The addition of the fresh cilantro and mint are essential to this salad. It really makes it come alive. I always have fresh herbs in the fridge. When I need a way to use them up before they go bad, I just tear them up and throw them into a salad! It's fantastic. Anyways, back to this salad, the dressing is so delicious. There are lots of different flavors, yet they all come together to produce a fabulous dressing. There is some heat from the chili paste, nothing overwhelming, my 19 month old gobbled it up. The peanut butter adds some richness while the honey brings sweetness, and the acidity from the lime juice balances it all out. Enjoy, I hope it becomes one of your favorites too! Side note, I totally forgot to add the oranges before I took the picture. I wish I hadn't because they not only add so much flavor, they also make the salad look so pretty!




Chinese Chicken Salad
adapted from Food network

1/4 cup rice wine vinegar
2 tablespoons smooth peanut butter
1 tablespoon chopped fresh ginger
1 teaspoon sambal oelek(red chili paste, I find it in the asian section of the supermarket. If you can't find it, you can substitute with chipotle in adobo. I didn't have any of the chili paste and pureed a can of chipotle in adobo and then measured out 2 tsp. I froze the rest in two tsp portions in ice cube trays for the future. I have made it both ways and can't tell a difference)
1 tablespoon soy sauce
2 tablespoons honey
2 teaspoons toasted sesame oil
1/4 cup canola oil
1 tsp lime juice
Salt and freshly ground pepper

1/2 head Napa cabbage, shredded
1/2 head romaine lettuce, shredded
2 carrots, shredded
1/4 pound sugar snap peas, cut in half
1/2 cup coarsely chopped fresh cilantro leaves
1/4 cup thinly sliced green onion
1/4 cup chopped fresh mint leaves
2 chicken breasts, cooked and sliced
1/2 cup chopped roasted peanuts
1 small can mandarin oranges, drained


Put the vinegar, peanut butter, ginger, sambal oelek, soy sauce, honey, sesame oil, lime juice, and canola oil in a food processor or blender. Blend until smooth. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, peas, cilantro, green onion, and mint in a large bowl.


Transfer to a serving platter and top with the sliced chicken, chopped peanuts, and mandarin oranges. Drizzle with the dressing.

Crockpot Apple Butter

School started this week! I am nervous about juggling five classes, three kids, and the responsibilities of keeping a home, but I am super excited. I am excited to finally get started and see where it takes me.

Something else I am excited about is FALL! It's here. I love this time of year. I love breaking out my sweaters, and seeing the kids play in the leaves. I love that I can run my oven all day if I want to without worrying about it heating up the house. We took advantage of some of the nice weather a few weekends back and headed out to an apple orchard. We filled several big bags with all different types of apples. The kids were only interested in the ones that would be best for snacking, but I had other plans. I decided I was going to make apple butter. I'll admit, until recently, canning creeped me out. I don't know why, I have just always thought it was weird. Now I am whole heartedly embracing the weirdness. I mastered salsa and peppers this past summer(under careful supervision), and decided it was time to venture into the world of canning on my own...

I went with apple butter because it is a key component of a recipe I am developing. That project is looking VERY promising, so stay tuned. As far as the apple butter goes, it was ridiculously easy and the results were just delicious. Since we were at an apple orchard I had a huge variety of apples to choose from, and I went with two different kinds. Stellar and Enterprise, I know, I had never heard of those types of apples either. You might wonder why I went with those, when there were so many other options. It was pretty simple. The orchard had a paper explaining the tastes, textures, and best uses for each of the apples, and those were the two varieties they recommended for apple butter. I went with the experts. This apple butter is made in the crock pot, and is so simple. It is sweet, but not too sweet, and the spices make it warm and comforting. The cooking time is long, but the actual work involved is minimal. I started this in the evening, and let it cook overnight. The long, slow cooking adds a hint of caramel flavor to the apple butter. Feel free to adjust the amounts of sugar based on the apples you use. We have been enjoying this on toast for breakfast, and yes, that is store bought white bread in the picture, don't judge me.






Apple Butter
adapted from allrecipes

7 pounds apples, peeled, cored, and chopped
2 cups sugar
1/2 cup brown sugar
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp allspice
1/4 tsp salt

Put the apples in a crock pot. In a separate bowl, mix the sugar and spices. Pour over apples and mix well to coat all the apples. Cover and cook on high one hour. Reduce heat to low and cook, covered, 9 hours, stirring occassionally. Uncover and cook on low for one hour. Stir with a whisk, or mash with a potato masher to reach desired consistency. Ladle into hot, sterilized jars, and water bath for ten minutes. When taking the jars out of the water bath, set them upside down to cool. This made eight half-pint jars of apple butter.

Pumpkin Sausage Soup

I almost passed on this recipe because of the ingredient list. I thought, will that really taste good? The answer is a resounding YES! I have been making this for years and it is one of my favorite fall soups. You don't really taste the pumpkin. It just adds body and a silkiness to the soup. I love the subtle spiciness from the Italian sausage. This is a perfect soup to curl up under a blanket with, and enjoy some "educational" television programming. What? Dancing with the Stars totally counts as educational, you never know when you might need to bust out with a quick step or jive.



Pumpkin Sausage Soup


1/2 pound spicy Italian sausage
1/2 cup minced onion
1 clove garlic, minced
1 Tablespoon Italian seasoning
15 ounce can pumpkin (can use fresh, just roast and puree)
4 ounces mushrooms, chopped
4 cups chicken broth
1 cup heavy cream

Brown sausage, drain off the fat. I usually rinse it in a sieve under hot water to get out all the extra grease. Return to the pot, and add the onion, garlic, and Italian Seasonings. Stir in the pumpkin and mushrooms. Add the broth and mix well. Simmer 20-30 minutes. Stir in the cream, and simmer on low another 10 min. Add salt/pepper as needed.

Bagel Dogs

My kids love Costco. I mean they LOVE Costco. They call it the sample store. They love trying all the things I never buy for them. They have missed it desperately since we have moved and the nearest Costco is over an hour away. Their most precious memory of visiting Costco happened when we living in Virginia. They were sampling Bagel Dogs. Mini hot dogs wrapped in bagel dough. My kids thought this was genius, and were quite put out when I didn't put a box of them in my cart. I felt they were overpriced and was certain I could create something just as good at home for a fraction of the price. Try explaining that to a one and two year old. I wasn't super popular that day either.

I redeemed myself at dinner tonight. I have tried several different bagel dough recipes to make these, and this one is a winner. It has that nice "chew" you want with a bagel, and the flavor was great. The kids only complaint was I didn't use mini hot dogs like they had at Costco. Sometimes you just can't win. But I would rather cut the hot dogs into thirds than bring another cricket into the house!




Bagel Dogs

12 hot dogs (I prefer Nathan's)

Dough
2 cups warm water
1 TBSP yeast
3 TBSP sugar
2 tsp salt
2 tsp vegetable oil
2 TBSP cornmeal
5 to 6 cups bread flour

Water to boil them in
Water
3 TBSP honey
1 TBSP salt

Coarse salt (optional)
Whisk the water, sugar, and yeast together. Let stnad 3 minutes. Whisk in salt, oil, cornmeal, and 2 cups of the flour. Add the remaining flour and knead 10 minutes. Add additional flour if needed to make a stiff dough. Cover and let rise 45 minutes.

Gently deflate and divide into 12 pieces. Form each piece into a rope about 8 to 10 inches long. Wrap one rope around each hot dog. Overlap the dough on the ends, and seal so it stays put. Spray some plastic wrap with cooking spray, cover the bagels and let rise 20 minutes.

Meanwhile bring about 6 quarts of water, 3 TBSP honey, and 1 TBSP salt to a simmer. Preheat oven to 400 degrees. Place the bagel dogs two at a time in the simmering water and cook 30 seconds, flip them over, and cook another 30 seconds. Place on a greased baking sheet. Sprinkle with a little coarse salt if desired.

Bake until nicely browned. About 18 to 22 minutes.

Note: I usually only make eight bagel dogs, and use the other four "ropes" to make regular bagels. Just form a ring with the rope and follow the same boiling and baking instructions.

Guess what we're having for breakfast tomorrow?

Pasta with Balsamic and Tomatoes

This meal was a hit with everyone in the family. My kids adore pasta, and ask to have "noodles with red sauce" at least once a week. I tried this for a change of pace, and it turned out great. The tangyness from the balsamic vinegar was great against the saltiness of the parmesan cheese. I liked the chunky tomatoes throughout the dish. Don't skip the fresh basil. It brightens up the whole dish. This is a fast, easy meal that pairs nicely with garlic knots.




Pasta with Balsamic and Tomatoes

8 ounces spaghetti (I used Barilla plus)
1 TBSP olive oil
1/4 onion, chopped
2 cloves garlic, minced
1 (14 oz)can diced tomatoes tomatoes, drained
2 tablespoons balsamic vinegar
1 (10.75 ounce) can low-sodium chicken broth
crushed red pepper to taste
freshly ground black pepper to taste
1 tsp dried basil
2 tablespoons chopped fresh basil
1/4 cup grated Parmesan cheese

Cook the spaghetti according to package directions. Meanwhile, saute the onion and garlic in olive oil over medium heat. Add tomatoes, vinegar, chicken broth, red pepper, black pepper, and dried basil. Simmer 10 to 15 minutes. Add cooked, drained spaghetti and toss until thoroughly coated. Top with fresh basil and parmesan cheese.

Pizza Dough

A couple of years ago, I was reading reviews of pizza pans. I didn't really need one, I just happen to enjoy reading reviews of cookware on the market. I know that's a little weird, but we'll still be friends right? I came across an article in the LA Times about Mario Batali's Pizza pan. The article was well written, and it really made me begin to rethink if I needed one. I searched on Amazon, and read all the glowing reviews there. And then one day I was at the Navy exchange, and I saw the pan in real life. I was smitten. We were getting ready to purchase a home, so I practiced restraint, and didn't buy one, but I am embarrassed to admit how many times I walked up to the store with the kids for the sole purpose of looking at that pan. (Again, I know, not normal!) Then Chrsitmas came, and I may, or may not, have posted this on facebook...

"I have been lusting after a very specific pizza pan for months now. I have dreamed about it, drove to the store just to look at it, and planned out all the pizzas I would make on it, should I ever be lucky enough to own one. Earlier this week, Margaret came to visit and brought some Christmas presents. I think I heard angels singing as I opened a big, flat, HEAVY package. Yes, it was the coveted pizza pan....."

It's been well over a year since I received my pizza pan, and I love it a little more everytime I use it. I used to think homemade pizza was a waste of time. I never liked the crust. The time involved was always too lengthy, and calling Papa John's was just so easy. We happen to LOVE pizza at our house, and have Friday night Pizza night almost every week. I no longer order out because I have found a pizza crust recipe that is perfect for our family. We all love it. I can have the pizzas ready in forty five minutes from start to finish, about the same time it takes to get it delivered. We all get to make any kind of pizza we want. And believe me, we have made some pizzas, you won't be finding on the local pizzeria menu! I will be sharing some of our favorites this week. Today though I will focus on the crust.

This recipe came in a booklet with my pizza pan, so all the credit goes to Mario Batali. I made very few changes to his recipe! Why mess with perfection? When I am in a hurry, I turn my oven to the lowest temperature for about five minutes while the dough is kneading, and then turn the oven off. I allow the dough to rise in the slightly warm oven, and it is ready to roll out in about 20-25 minutes. Also, I substitute white grape juice or apple juice for the wine. My kids always make their own pizza, and without fail they all eat a little of the dough. This dough is baked in a VERY hot oven. I preheat the oven with my pizza pan in the oven, so it is screaming hot when I slide the pizza onto it. This makes for a nice crispy crust on the bottom. It only takes 6 minutes to bake, so the top of the dough still has a nice "chew factor".

I got the lovely pizza peel in the picture below for Christmas this year, and it has made the whole process that much easier. The trick is to sprinkle a little cornmeal on the peel. Roll out your dough, or toss it in the air(which I am finally starting to master) until your desired thickness, and then gently place it on the peel. Add whatever toppings you want, and the pizza will slide right off onto the hot pan!



I just realized I wrote a novel. You are a dedicated reader if you made it this far. Now for the recipe!



Pizza Dough

1/4 cup white wine(white grape juice or apple juice)
3/4 cup warm water
2 1/4 tsp yeast
1 TBSP olive oil
1 TBSP honey
1 tsp salt
3 cups flour

Combine the wine, water, and yeast in mixing bowl. Let sit 3 minutes. Add olive oil, honey, and salt. Add flour and knead 5 minutes. Let rise 45 minutes. Bake at 475 for 6 minutes if using a preheated pan, otherwise increase baking time to 10 minutes or until crust is lightly browned.

Shrimp Scampi Pizza

CALIFORNIA PIZZA KITCHEN SHRIMP SCAMPI PIZZA

FOR THE GARLIC-SHALLOT BUTTER:
4 tablespoons unsalted butter, divided use
1/4 cup minced shallots
2 tablespoons minced garlic
1 teaspoon chopped fresh thyme leaves (or 1/2 teaspoon dried)
1/4 teaspoon salt
Pinch ground white pepper
1/2 cup chardonnay or favorite white wine
1 teaspoon chicken soup base (or 1/4 to 1/2 teaspoon bouillon granules)

In a small saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the shallots, garlic and thyme. Cook, stirring, until mixture is light brown.

Add the salt, white pepper, wine, and chicken soup base. Cook until the mixture is reduced to about 1/2 cup, stirring occasionally and adjusting the heat as necessary to prevent scorching. Remove the pan from the heat and quickly whisk in the remaining 3 tablespoons of butter.


FOR THE PIZZA:
Pizza dough of your choice
Cornmeal
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1/4 red onion, sliced into thin half rings
12 medium shrimp, peeled, deveined and cut in half lengthwise
dried oregano
2 tablespoons chopped fresh flat-leaf parsley

TO MAKE THE PIZZA:
Place a pizza stone in the center of the oven and preheat at 475 degrees F. You may bake the pizza on a baking sheet, but do not preheat the baking sheet.

Sprinkle a pizza peel with cornmeal. Roll out dough and place on prepared pizza peel.

Spread the garlic-shallot butter sauce to within 1/2 inch of the edge of the crust. Then distribute the mozzarella, Parmesan, onions and shrimp halves. Transfer the pizza to the oven

Bake until the crust is crisp and golden and the cheese at the center is bubbly. The shrimp should be opaque and cooked through. Remove from the oven and garnish each pizza with a sprinkling of oregano and parsley. Slice and serve.

This makes enough for 2-3 pizzas depending on the size.

Fig and Almond Tart

Fig and Almond Tart (adapted from foodnetwork)

Dough:
1 1/2 cups all-purpose flour
2 TBSP sugar
1 lemon, zested
1/4 tsp salt
10 TBSP unsalted butter, chilled and cut into 1/2-inch pieces
3 TBSP ice water

Filling:
1 TBSP sugar
3 1/2 ounces almond paste, at room temperature, cut into 1/2-inch pieces
1/3 cup mascarpone cheese, at room temperature
1 tsp vanilla
2 TBSP honey
6 large or 12 small fresh figs, sliced with stems removed
1/4 cup apricot jam

Combine the flour, sugar, lemon zest, and salt in the bowl of a food processor. Pulse until blended. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, gradually add the water until moist clumps form. Turn the mixture out onto a work surface and form into a ball. Flatten the dough into a disk and wrap in plastic wrap. Chill the dough for 1 hour.


In a food processor bowl, combine sugar, almond paste, mascarpone cheese, vanilla, and honey. Blend until smooth.

Preheat the oven to 400 degrees.

Roll out the dough into an 11-inch circle. Transfer the dough to a large, heavy baking sheet. Spread the almond filling over the dough, leaving a 2-inch border. Arrange the figs on top of the almond filling. Spoon the jam over the figs. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough.


Bake the tart until the crust is golden, about 25-30 minutes. If you make small ones, reduce the cooking time to about 15-20 minutes.