cookies!

Hi.  It's been a while.  Sorry I have been so absent, but my time has been spent in a very worthwhile way taking care of my baby boy.  Now that he is older, and a little more self-sufficient I am hoping to be back more consistently.   I have been cooking, I just haven't been taking pictures of what I cook.  This is sad because I love to photograph food.  So, I have two goals to share with you today.  

Goal number 1: keep a camera in the kitchen so I can snap some photographs while I cook

Goal number 2: Bake every day until Christmas

Hopefully the combination of these two goals will give me a lot of new stuff to post in the near future!  I have already baked chocolate meltaway cookies, jelly roll cookies, and brown butter butterscotch cookies.  The reason that I am making this a goal is because baking is so relaxing to me, and I find myself overly stressed on a regular basis these days.  trying to get out of the house and get stuff done with a 9 month old who hates the car in tow is no easy task.  If I take time for myself to do something that I enjoy each day I am happier and better able to enjoy my son the rest of the day.  So here is my goal, and I hope to be back with a lot of pictures and recipes for you when these two weeks of baking are over!

Mucho Mango Salso

I am not usually a huge fruit salsa fan.  I normally find it to be too sweet for my tastes, but Tim and I had about 8 mangoes, so I figured I would give it a go with a recipe from the Chevy's cookbook.  I actually really liked this recipe.  I don't know that I would choose it over a pico de gallo, or another tomato salsa, but as far as mango salsas go, this one is really good.

Mucho Mango Salsa
Recipe from Chevy's Fresh Mex Cookbook

1 large mango
1/4 cup finely diced red onion
1 1/2 teaspoons minced cilantro
1 teaspoon freshly squeezed lime juice
1/2 teaspoon minced habanero (I couldn't find habanero peppers so I used a jalapeno)
2 tablespoons finely diced red bell pepper
1/4 teaspoon salt

Combine all ingredients, mix well, serve chilled.
I always think salsas taste best the day after you make them so I made this a day in advance.  If you have time to do that I would recommend it.  It gives all the flavors a chance to mingle a bit.

Black Bottom Cupcakes

Early last week I got an e-mail asking if I could make 50 cupcakes for an event on Friday night.  There are few things in this world that I love more than cupcakes so of course I wanted to take on the task.  Given that I have a three month old baby at home I needed to find a recipe that would be relatively low maintenance.  These also had to be transported to a different location so they needed to travel well.  It just so happened that I had been eyeing these black bottom cupcakes that I saw on Smitten Kitchen a while back.  They looked super easy and had no frosting so they would not be hurt by a ride in the car.  I went ahead, multiplied the recipe by five and got to work.  I am not sure if I did something wrong in my multiplication but I somehow ended up with a TON of extra cheesecake filling.  So, I happily filled my mini muffin tin and made some delicious cheesecake bites.  A nice bonus I must say!
The cupcakes themselves turned out deliciously!  They have a rich chocolate base that is not too sweet, but perfectly chocolaty and a creamy cheesecake filling that helps the whole thing go down a little too smoothly.  You may want to go back for seconds or thirds, and I promise, I won't judge you.



















Black Bottom Cupcakes
Recipe from Smitten Kitchen

Filling
8 oz cream cheese
1/3 cup sugar
1 large egg, room temp
2 oz bittersweet chocolate, coarsely chopped

Cupcakes
1 1/2 Cups all purpose flour
1 cup light brown sugar, packed
5 Tablespoons natural unsweetened cocoa powder (not dutch processed)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract

Make the filling:
Mix together cream cheese, sugar and egg until smooth.  Fold in chocolate.  Set aside.

Make the cupcakes:
Adjust oven rack to center position and preheat to 350 degrees.
Prepare a muffin tin with liners or spray the tin with oil.
In a medium bowl mix together the flour, brown sugar, cocoa powder, baking soda, and salt.  In a separate bowl mix together water, oil, vinegar, and vanilla extract.  Make a well in the dry ingredients and pour the wet ingredients into it.  Stir until just smooth and be careful not to over-mix.  Divide the cupcake batter evenly into the cupcake tin.  Spoon a few tablespoons of filling on top filling the openings almost completely.
Bake for 25 minutes, until the tops are springy and set.  You can keep these at room temperature for 2-3 days, but they taste better cold.  Store them in an air tight container.

To make cheesecake bites:
Take extra filling and pour into mini muffin tin.  Bake for about 10 minutes at 350 degrees or until totally set.  Store in freezer-they are delicious straight out of the freezer!

canning

I am writing this in hoped that having this on the internet will hold me accountable. I don't want to get to the winter and have zero cans to show for myself again like last year.  I have planned 1 canning day a month between now and September.  Here are the dates: June 18, July 16, August 20, and September 10.  Here are the things that I hope to can:
Strawberry jam
Strawberry Pinot Noir Preserves
Rhubarb butter
Apricot and Vanilla bean preserves
Blackberry Jam with lemon zest
Peaches inn Vanilla Syrup
Cucumber relish
Apple Butter
Tomato Sauce
Salsa

In reality I am sure that not all of this will get done,  but at least I have my goals in writing.  I am ready to can!

Chickpea Burgers

I am not a big red meat eater.  I do like the occasional steak, but regular beef burgers are not really my thing.  I usually opt for a turkey burger or a veggie burger. I have been looking for a good veggie burger recipe for quite some time.  It is hard to find one that stays together and has the right consistency.  This recipe does a pretty good job on the consistency, and the patties do hold together well.  The wheat germ on the outside gives these burgers a nice crispy exterior and a more moist interior.I really liked the flavor of these a lot, and they left me feeling satisfied but not overly full like a regular burger normally does. 

Chickpea Burgers
Recipe from Eating Well

2 Tablespoons sesame seeds
1 tablespoon coriander
1 tablespoon ground cumin
2 teaspoons canola oil
4 scallions chopped
3 cloves of garlic, minced
1 15 oz can chickpeas
1 cup cooked brown rice
2/3 cup wheat germ
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
4 6 inch whole wheat pitas
8 slices  tomato
1 cup baby spinach
4 tablespoons nonfat plain yogurt


Heat a small skillet over low heat.  Add sesame seeds and toast until golden brown.  Add coriander and cumin ad cook until fragrant-10 to 20 seconds more.  Transfer to a plate and allow to cool.  Grind with a mortar and pestal-or if you don't have one a ziploc and a heavy rolling pin worked perfectly for me.  Set aside.
Add oil to the pan and heat over medium heat.  Add scallions and garlic, cook until softened.  Set aside. 
Pre heat a grill or grill pan to medium high heat. 
Coarsely mash chickpeas in a medium bowl. Stir in rice, 1/3 cup wheat germ, lemon juice, salt, pepper, scallion mixture and the reserved spice mixture.  Mix well.  Shape into 4 3/4 inch thick patties.  Place the remaining wheat germ in a shallow bowl and dredge the patties in it. 
Grill the patties until browned and heated through-about 3 minutes per side. Warm up the pitas in the toaster oven or microwave.  Tuck the burgers into the pitas with tomato, spinach and yogurt.  

Banana Chocolate Chip Cookies

Sorry there is no picture.  I did not expect these cookies to disappear as quickly as they did.  Even though this goes against all the rules of food blogging, I am going to post this sans picture.  These cookies are so good, and I need to share them with you. 
I made these cookies last week because I had a whole day with nothing to do and some ripe bananas in the freezer.  I finally got my cooking/baking itch back and am really having fun with it again.  Levi is on a good, consistent routine which helps me know when I will have time to make things, and that is a little easier on me. 
I wanted to make banana cookies instead of just banana bread, or muffins because cookies are more fun.  The chocolate chips make them super sweet and delicious!  The texture of these cookies is really nice.  They are a little sticky, but extremely moist and soft. I froze them for about a week before we ate them last night, but like all cookies, they held up great in the freezer.

Banana Chocolate Chip Cookies
Adapted from Simply Recipes

1 Stick Butter, softened
1 Cup Sugar
1 Egg
1 Cup Ripe Bananas, mashed
1 teaspoon Baking Soda
2 Cups Flour
pinch of salt (only if using unsalted butter)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2  teaspoon ground cloves
1 Cup semi-sweet chocolate chips

Pre heat your oven to 350 degrees.  Cream the butter and sugar together until light and fluffy.  Add the egg and beat until fluffy again.  In another bowl mix the mashed bananas with baking soda and let it sit for a few minutes.  In yet another bowl, mix flour, salt, and spices.  Add the banana mixture to the butter mixture and mix well.  Then add in the flour mixture and stir until combined.  Fold in chocolate chips.
Drop teaspoonfuls onto baking sheets and bake in preheated oven for about 13 minutes.  These are great fresh out of the oven, but in case you can't eat all of them, let the rest cool on wire racks and then store in an airtight container. 

Miso-Garlic-Roasted Tofu Caesar Salad

I love Caesar salad, but have always avoided making it because you will not get this girl to touch anchovies in the kitchen.  I found this recipe and knew right away I had my solution!  The miso adds a nice rich flavor, and you don't really even notice that it is a fish-free version.  I had a hard time finding the miso anywhere, but I ended up going to our local Asian market and getting it there.  It was in the refrigerator section. 
I have made this twice in the past two weeks, once with the tofu as our main dish, and once without the tofu as a side dish.  I like it a lot both ways, but if there are going to be leftovers I would maybe leave the tofu out or keep it separate from the salad.  It got a little soggy by the second day, and I just picked around it at that point.  Either way this is my current favorite salad, and the fact that I have already made it twice is huge since I usually hate making salad.  I give it two thumbs up!

Miso-Garlic-Roasted Tofu Caesar Salad
Recipe from Eating Well Magazine June 2011 Pg 52


Tofu

14-oz extra firm tofu, drained
2 tablespoons lemon juice
2 tablespoons miso
2 cloves garlic, minced


Croutons
4 slices italian bread, crusts removed, cut into 1/2-inch cubes
4 teaspoons extra virgin olive oil
salt and pepper


Dressing and Salad
1/3 cup extra virgin olive oil
3 tablespoons lemon juice
4 teaspoons miso
1 clove garlic, minced
8 cups torn romaine lettuce
2 cups torn radicchio
1/2 cup grated Parmesan cheese

Pre-heat oven to 425 degrees.  Coat a large rimmed baking sheet with cooking spray.

To prepare the tofu: pat tofu dry and cut into small cubes.  Combine the lemon juice, miso, and garlic in a large bowl.  Add the tofu and gently toss to coat.  Spread the tofu in a single layer on the prepared baking sheet.  Bake on the upper rack of the oven, turning a few times during cooking, until browned, 20 minutes.

To prepare the croutons: Toss bread with olive oil, salt, and pepper.  Spread in a single layer on a rimmed baking sheet.  Bake in lower rack of oven until crisp and brown-12-14 minutes.  Shake the baking sheet at least once during baking. 

To prepare salad and dressing: Whisk oil, lemon juice, miso, and garlic in  a medium bowl.  Put lettuce, radicchio, and croutons in serving bowl.  Pour dressing over lettuce, and top with Parmesan.  Toss to coat, and top with tofu.

Couscous Salad with Garbanzos and Vegetables

This salad was delicious and surprisingly filling. I expected Tim to still be starving after we ate, but he said he was full.  If Tim is full then that is a good indicator that this is a hearty meal.  The recipe says to use whatever vegetables are in season.  The original suggestion was cucumbers and tomatoes but since the tomatoes we have in the store right now are a far cry from real tomatoes I decided to go with red and green peppers.  Those worked really well and I will continue to go that route until we get some good summer tomatoes in the markets.  I felt like we were eating a light, fresh meal that reminded me Spring is on it's way despite the cold temperatures.  It was nice to have a little taste of warmer weather in our kitchen, if only for one night.
One suggestion I will make when buying ingredients for this recipe is to go to Whole Foods or another store that sells grains in bulk to buy the couscous.  It is way, way cheaper that way.

Couscous Salad with Garbanzos and Vegetables
**Recipe from the Chicago Tribune Good Eating Section

10 Oz couscous
2 Cups boiling water
1 teaspoon olive oil

Vinaigrette:
2 Tablespoons red wine vinegar
1 teaspoon dijon mustard
1 teaspoon coarse salt
1/2 teaspoon pepper
5 Tablespoons extra-virgin olive oil
2 Cups cherry tomatoes, halved
1 Cup diced cucumber
1/2 Cup garbanzo beans, rinsed, drained
1/2 Cup crumbled feta cheese
1/4 Cup sliced green onions
1/4 Cup chopped nuts, optional

Combine couscous, boiling water, and 1 teaspoon olive oil in large bowl.  Stir with a fork and cover for five minutes.  Fluff with fork and allow to cool.
Meanwhile, for vinaigrette, combine vinegar, mustard, salt and pepper in small bowl.  Stir with fork until salt is dissolved and mustard is incorporated.  Add the olive oil and whisk until combined.  Remix before adding to salad.
Add tomatoes, cucumber, garbanzos, feta, onions, and nuts (if using) to the couscous.  Toss.  Add dressing and toss again.
Serve with hearty bread and butter.

Mesquite Grilled Steak Fajitas

 I am not a huge red meat fan, but since this meal was for Tim, I went with steak fajitas.  This recipe uses skirt steak which is always a good start.  The marinade is delicious, and I plan to use it a lot in the future, especially once grilling season is here!  Just be sure to plan ahead as you are supposed to let the meat marinate for 6-8 hours. You can just mix it all up in the morning and by the time dinner time rolls around you will be ready to go.
Mesquite Grilled Steak Fajitas
**recipe from Chevy's Fresh Mex Cookbook

2 pounds skirt steak

Agua Negra Marinade
1 Cup soy sauce
2 Cups pineapple juice
2 tablespoons ground cumin
1 1/2 teaspoons minced garlic
1/4 cup fresh squeezed lime juice

Combine all marinade ingredients with a whisk in a mixing bowl.  Store in an airtight container in the refrigerator for up to 2 days.
Place the meat in a resealable container.  Pour marinade over the meat, and make sure the meat is evenly coated.  Marinate in the refrigerator for 6-8 hours.
Preheat grill.  Place the beef on the grill and leave undisturbed until grill marks form, then rotate meat 90 degrees to create a second set of marks.  After 2 to 3 minutes turn the beef to cook the other side.  Transfer to a work surface and slice. 
Serve with warm tortillas and normal fajita accompaniments.  We had red rice, salsa, beans, and tomalito

Sweet Corn Tomalito

If you have ever been to Chevy's you know this is the best part of the meal.  It is the little clump of corn pudding served atop a corn husk.  It is so sweet and so good.  I always save it til the end and then savor every bite of it.  Now that I know how easy this stuff is to make, I will probably be making it a lot more often.  I also am thinking of working this into our Thanksgiving menu. 

Sweet Corn Tomalito
*Recipe from Chevy's Fresh Mex Cookbook

6 cups fresh corn kernels (can also use frozen-just thaw and drain)
3/4 Cup milk
1/4 Cup butter
1/2 Cup prepared masa for tamales (or use dried masa harina and follow liquid ratio on package)
2/3 Cup sugar
3/4 Cup cornmeal
3/4 teaspoon baking powder
3/4 teaspoon salt
1/4 Cup milk

Preheat oven to 250 degrees.  Blend 3 cups of corn and the milk in food processor until smooth.  Whip butter, masa, and sugar together in food processor for about 2 minutes.  Add all ingredients, including pureed corn and the remaining corn kernels, and mix well.  Pour mixture into a 9x13 pan and cover tightly with aluminum foil.  Set the 9x13 in a large roasting pan filled with 3/4 inch of cold water.  Bake for 1 1/2-2 hours, or until an instant read thermometer inserted in the mixture reads 175 degrees and mixture is set.  Serve hot.

Big Flavor Black Beans

I liked these beans, but thought that they could use a little more flavor.  I turned the leftovers into soup by thinning with a little water. I added more salt and another tablespoon of Chipotle puree and let it cook until heated through.  This was much more flavorful, I really liked it!  I served it with a little sour cream.  When tomatoes are in season you could also top it with fresh pico de gallo. 

Big Flavor Black Beans
*recipe from Chevy's Fresh Mex Cookbook

2 Cups dried black beans
3 quarts water
3/4 Cup yellow onion, diced
1 tablespoon chopped garlic
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon chipotle puree (I will add extra but adjust to your liking)  **see note below**
1/3 Cup ketchup
1 teaspoon dried oregano
2 teaspoons salt
 **for chipotle puree use a can of chipotle peppers in adobo sauce and puree in food processor. 

In a large stock pot soak the beans in the water overnight.
When you are ready to cook, add the remaining ingredients, except the salt, to your stock pot and bring to a boil.  Stir, reduce heat, and simmer for 1 1/2 to 2 hours-until beans are cooked to desired done-ness.  They should still have a bit of a bite to them, but be mostly tender.  When the beans are cooked through, add salt and cook for another minute or so.  Serve warm or cover and refrigerate for up to 3 days.

Chevy's Red Rice

For Valentine's Day I made our whole dinner from the Chevy's cookbook.  Tim loves Chevy's so he was very happy with the meal. Their recipes are fun to make, and allow me to use ingredients that I don't always think to use and that is always fun for me.  The next several posts will be recipes from that meal.  I want to start with the red rice because that is always my favorite.  Every time I have made it I have not been able to stop eating it!  It is so flavorful, and has just enough spice-and you can adjust this level to fit your tastes as well.  It is easy to make, but tastes like you slaved over the stove all day.  Try this next time you are serving Mexican food.

















Red Rice
**Recipe from Chevy's Fresh Mex Cookbook
6 beefsteak or 8 plum tomatoes
1 Tablespoon chopped cilantro
2 Cups water
1 teaspoon chopped garlic
2 teaspoons chipotle puree  **see note at bottom**
2 teaspoons salt
1/3 Cup canola oil
2 Cups long grain white rice
1/2 Cup chopped yellow Onion

**For chipotle puree buy a can of chipotle peppers in adobo sauce and puree in food processor until smooth**

In a heavy skillet over medium-high heat char the tomatoes until the skin splits and they become aromatic.  Transfer to blender or food processor and puree.  Stir in cilantro and set aside.
In a large saucepan combine water, pureed tomatoes, garlic, chipotle puree, and salt.  Bring to a boil.  Heat the oil in another large saucepan or dutch oven over high heat until just before oil begins to smoke.  Add rice and stir to coat.  Saute until most of the grains are bright white or slightly brown 7-10 minutes.  Add the tomato mixture to the rice and simmer for 15 minutes.  Remove from heat, cover, and let stand 10-20 minutes until rice is cooked.  Fluff with fork and serve warm.

Nutella Brownie Bites

These only have three ingredients.  I was skeptical too, but I had a large quantity of Nutella that I figured was better baked and shared rather than me eating it by the spoonful day by day.  These actually tasted better than I expected them to.  They had a subtle Nutella flavor, and a moist consistency.  They were not show stoppers, but were nothing short of yummy.  A satisfactory way to indulge your sweet tooth a little bit.  Dessert of the home-made variety definitely doesn't come any easier than this.  I topped mine with leftover caramel which added a little more flavor and made them more moist.  The original recipe tops the brownies with crushed hazelnuts, so do whichever you please.

Nutella Brownie Bites
Adapted from Savory Sweet Life
Makes 12 brownie bites

1/2 Cup Nutella
1 Large Egg
5 Tablespoons flour
topping of your choice-crushed hazelnuts, or caramel sauce works well

Preheat oven to 350 degrees

Grease a  mini muffin pan

Mix Nutella and egg until smooth.  Add flour and stir until blended.  Spoon into muffin pan.  If you are using nuts as the topping, add them now.

Bake in preheated oven for 12 minutes.  If using caramel, use your finger to make a small indent in the top of each brownie.  Spoon a small amount of caramel in the indent.  Allow to cool slightly and serve.  Store leftovers in an airtight container at room temperature.

Pearl Couscous with Shrimp

I have been trying really hard to add more protein to my diet.  I am normally perfectly  happy to eat all sorts of fruits, vegetables, and lots of carbs, but meat doesn't usually cross my mind.  It's not that I don't like meat, it's just that it is not the first thing that I think of when planning our meals for the week.  Now that I am in my third trimester of pregnancy it has come to my attention that I am supposed to seriously increase my protein intake.  I was probably eating less than enough to begin with, so I am really trying to be intentional about eating the protein- filled foods that I know I need.  This week is the first in my new protein rich life.  On our menu this week are 2 meals that include meat/fish.  This is already a big improvement so I am starting off strong!
We had this couscous for dinner tonight alongside a burnt carrot salad with garlic chips and goat cheese. I love couscous but hadn't made it in a long time, so I really enjoyed this.  The nuttiness of the couscous adds a nice solidity to the dish, as the rest of the flavors are pretty subtle.  The shrimp and zucchini add a nice texture.  This was a nice healthy meal that leaves you feeling satisfied but not weighed down after a couple weeks of excessive holiday eating.  The couscous came together easily, but looks beautiful and tastes great.  Use Israeli, or pearl couscous.  It has a chewier texture than traditional couscous.

Pearl Couscous with Shrimp
*Recipe from The Chicago Tribune

8 oz Israeli (Pearl) Couscous
1 Tablespoon olive oil
1/2 red onion, chopped
1 yellow squash, or zucchini, diced
1/2 pound raw, peeled, deveined shrimp, cut into 1 inch pieces
1/2 Cup shredded fresh parmesan
2-3 Tablespoons fresh cilantro or chives
1/4 teaspoon salt


Cook couscous as directed on package.  Meanwhile, heat oil in a non-stick skillet.  Add onion and cook until golden-about 5 minutes.  Add squash and cook, stirring, about 3 minutes.  Add shrimp and cook until shrimp turns pink-about 2 minutes.

Place couscous in a serving bowl.  Stir in shrimp mixture.  Stir in cheese and cilantro.  Season with salt.

Salted Caramel Thumbprint Cookies

What could be wrong when you have salted caramel?  Nothing.  It holds true for these cookies for sure.  You expect a mouthful of overwhelming sweetness when you bite into these, but the salty flavor sneaks in there and completes the flavor profile in an amazing way.  These are also super easy so you really have no excuse not to make these right away. 

Salted Caramel Thumbprint Cookies
**Recipe from A Cozy Kitchen

Cookies:

1 1/2 Sticks unsalted butter, softened
1/2 Cup granulated sugar
1/2 teaspoon vanilla extract
1 3/4 Cup all purpose flour
1/8 teaspoon kosher salt

Caramel:
1/2 Cup granulated sugar
2 1/2 Tablespoons unsalted butter, softened
1/4 Cup heavy whipping cream


To make cookies:
Cream butter and sugar together until fluffy.  Mix in vanilla.  Separately sift together flour and salt.  With mixer on low speed, add flour mixture to the creamed butter and sugar.  Mix until dough comes together.  Place on a sheet of plastic wrap, flatten into a rectangle, wrap up in plastic and refrigerate for 30 minutes. 

Pre-heat your oven to 350 degrees F when you take the dough out of the fridge.  Roll the dough into 1 1/4 inch balls and place them on an ungreased cookie sheet.  Lightly press your finger into each cookie to make an indent.  Bake for 10-15 minutes or until they are just golden.  Let them cool.

While cookies are cooling make your caramel: combine sugar with 2 tablespoons of water in a saucepan and do not stir.  Cook over medium-high heat, swirling as it begins to brown, until it has become a dark caramel.  While the sugar is caramelizing, heat your cream either in a saucepan or in the microwave, until just warm.  Take your caramel off of the heat and stir in your room temperature butter.  Whisk until completely combined.  Add warmed cream and whisk vigorously. 

Once the cookies are cooled spoon a teaspoon of warm caramel into the indentation on each cookie and top with sea salt.  These can be eaten warm and gooey or cold and set.  Either way they are perfection. 

Home Made Peppermint Patties

These were amazingly good, and that's a good thing because they were a serious pain in the butt to make (and clean-up was a ton of work).  Before I tasted them I vowed to never make them again.  Then Tim and his friends came upstairs to test them out.  They really liked them. I tried one and had to admit that they had a point.  I was still defending my position on never making them, but they chose to ignore me and keep eating.  Then, I took them to church the next day, and everyone loved them-even a friend who does not especially like the chocolate-mint combo.  So now I think I will have to make them again.  Probably only once a year, but that will be enough to appease Tim and everyone else who got to taste the glory of these little bundles of goodness.  I think it is something you should try once.  Have an extra set of hands around for the chocolate dipping phase-this gets really messy, and you have to move quick. 

Peppermint Patties

*Recipe from Savory Sweet Life


Ingredients:
1 Can of sweetened condensed milk
5 1/2 Cups powdered sugar, sifted
1 Tablespoon peppermint extract
3 Cups semisweet chocolate chips
3 Tablespoons shortening

Combine sweetened condensed milk, peppermint extract, and 2 cups of powdered sugar in a mixing bowl, and mix on medium speed until well blended. 
Add more sugar, 1/2 cup at a time, until dough is firm, and can be handled somewhat easily.
Using slightly wet hands (this helps keep the patties from sticking to you) roll the dough into 3/4 inch balls and place on parchment paper.  Slightly flatten each ball.  Put patties in the freezer for 30 minutes.
Toward the end of the freezing time get to work on your chocolate.  Put the chocolate chips in a microwave safe bowl and microwave in 30 second increments.  Stir after each heating, and stop once chocolate can be stirred smooth.  Stir shortening into chocolate. 
Dip each patty into the chocolate to completely coat it.  You will have to see what method works well for you.  You can do this by placing the patty on a fork and dipping it, or by simply using your hands to dip and coat each patty.  I found that the fork got caked with chocolate and peppermint so the extra chocolate could not drip off, and abandoned the fork pretty quickly.  You have to work pretty fast, and return the patties to the freezer if they start to get too soft and sticky.  This is why it is good to have an extra person around for this step.  Place coated patties on parchment and allow them to set until they are dry to the touch.  These are also delicious straight out of the freezer.

Yeasted Thanksgiving Cornbread with Cranberries

Mmmmmh  this was good.  Maybe more of a dessert than a mealtime bread, but I happily ate it next to my turkey and mashed potatoes.  The cranberry center is moist and refreshing next to all that heavy food, and I wouldn't mind seeing this at more family dinners.  You can also bake up a loaf of the basic dough to have a plain "cornbread" that we all thought tasted more like sourdough, but was delicious anyways.  The base dough recipe is supposed to make three loaves but I used all of it to make two: one plain, and one with cranberries.  I think that is the way to go, and I plan to do this again soon.

**both recipes are taken from Artisan Bread in Five Minutes a day**

Broa (Portuguese Corn Bread)
3 Cups Lukewarm water
1 1/2 Tablespoons Granulated Yeast
1/1/2 Tablespoons Kosher Salt
1 1/2 Cups Corn Meal
5 Cups Unbleached All-Purpose Flour

Mix the yeast and salt with the water in a 5-quart bowl (preferably the bowl to your stand mixer if you have a dough hook).  If not, and 5-quart container will do.

Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor with a dough blade, or a heavy-duty stand mixer fitted with the dough hook.  If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.

Cover (not air-tight), and allow to rest at room temperature until the dough rises and collapses, about 2 hours. 

The dough can be used immediately after the rise, or it can be refrigerated and used within 10 days.  The dough is MUCH easier to work with after it has been refrigerated. 

When you are ready to bake your bread:
Dust the surface of the dough with flour and cut of a 1-lb (grapefruit sized) piece.  Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating a quarter turn as you go.  Flatten and allow to rise on a cornmeal covered pizza peel for 40 minutes.

Twenty minutes before baking time, pre-heat the oven to 450 degrees F with a baking stone on the center rack, place an empty broiler tray on any other shelf that won't interfere with the rising bread. 

Just before baking sprinkle the loaf liberally with cornmeal and slash a tic-tac-toe pattern in the top with a serrated knife.

Slide the dough onto the baking stone.  Pour one cup of hot water into the broiler tray and quickly shut the door.  Bake for about 30 minutes, until deeply browned and firm.

Allow to cool before slicing or eating.  (You better hope Tim is not around if you want to follow that step).

Yeasted Thanksgiving Corn Bread With Cranberries

1 1/2 lbs broa dough (approximately one cantaloupe sized piece)
1/2 cup fresh cranberries or 1/3 cup dried
4 tablespoons Sugar
Zest of half of an orange
3 Tablespoons softened butter
12-inch cast iron pan

Dust the surface of the refrigerated dough with flour and cut off a 1 1/2 lb piece.  Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating a quarter turn as you go.

Flatten the ball with your hands to a thickness of 1/2 inch.  Sprinkle the dough with cranberries, sugar, and orange zest.  Roll up the dough-jelly roll style-to incorporate the filling.  Shape into a ball again and flatten until it is about the size of your pan. 

Grease a cast iron pan with butter, being sure to coat the sides of the pan as well, Place the dough into the pan.  Allow the dough to rest for 1 hour and 20 minutes (just 40 minutes if you are using fresh, unrefrigerated dough), 

Twenty minutes before baking time, pre-heat the oven to 425 degrees F and place a broiler tray on any other shelf that won't interfere with the bread rising. 

Just before baking, heat the cast iron pan on the stove over medium heat for about 2 minutes-just enough to start caramelizing the bottom crust. 

Place the pan on a rack near the center of the oven.  Pour one cup of hot water into the broiler tray and quickly shut the door.  Check the bread for browning after about 20 minutes.  The baking time will depend upon the pan being used, but will probably be about 30 minutes.  The loaf should be a rich yellow-brown when done. 

Carefully turn the hot loaf out onto a plate or cut wedges directly out of the pan. 

Honey-Preserved Clementines

I am pretty excited about this.  Clementines are one of those things that pop around once a year and disappear just as you are getting into the habit of enjoying them every day (at least once a day).  They are delicious little, seedless, easy-to-peel beauties.  They are bright. and festive, and easy to stick in a bowl as an edible centerpiece when you have friends or family over.  This recipe gives the ability to preserve the delicious flavor of winter for a few extra months.  I haven't been able to taste the results as I just made these last night and they have to sit in the fridge for about a week before you can eat them.  They smell wonderful though, and this method supposedly transforms the structure of the clementine, making the rind ultra tender so that you can eat the entire thing.  I cannot wait to pop this jar open next week.

Honey-Preserved Clementines
*recipe from Fine Cooking Dec '09/Jan '10
1 Cup Honey
1 Cup Granulated Sugar
5 Whole Cloves
2 Green Cardamom Pods
1 Cinnamon Stick
5-7 Firm Clementines cut horizontally into 3/4-inch slices
1 Quart sized canning jar with a lid

Thoroughly wash your clementines.
In a 4-qt saucepan, bring 1 cup water, honey, sugar, cloves, cardamom, and cinnamon stick to a boil over high heat.  
Gently slip the clementines into the liquid without stirring.  If any slices are mostly rind, place them rind side-down.  Return liquid to a full boil and then reduce heat to low.  Cover, and simmer for 10 minutes.  Remove the pan from heat, cover, and set aside for 8-12 hours.
Spoon and gently pack the slices into your quart jar.  Bring the syrup to a boil over medium-high heat, boil 3 minutes to concentrate the flavors.  Pour syrup over the slices to cover and discard any extra,  Cool to room temperature.  Cover and refrigerate for 1 week before eating.  These will store in your refrigerator for up to 3 months.

Serving Suggestions:
Stir into yogurt
add to frosting for a cake
use as a topping for ice cream
stuff into cored apples before baking
add to beef stew
add to lamb tagine
use in a stuffing for roast turkey, chicken, or duck

Home Made Potato Chips

Yes, you can make potato chips without a deep fryer contrary to what Tim seems to think.  These were so easy to make using a mandolin with the thin slice attachment and a baking stone.  These are also delicious, and crispy! 

What you'll need:
Potatoes (I used gold potatoes, but you could use russet as well)
olive oil
coarse salt

Pre-heat your oven to 350 degrees.



Scrub your potatoes well, but leave the skins on.  Slice potatoes very thinly.  Brush a thin layer of olive oil over a couple of baking stones (the number of baking stones you need will depend on how many potatoes you have so do this as you go).

Lay potato slices on the baking stone in a single layer and so that none of the potatoes are touching each other. 

 Bake the potato slices for about 10 minutes.  Pull them out, flip them over,
 and return them to the oven until crispy.  This will be another 10 minutes probably.  You want to keep a close eye on them.  I was multi-tasking so some of mine burned. 

Spinach and Feta Quiche

One of the saddest things about pregnancy is that you are advised against eating soft (aka the best) cheeses unless they are cooked through.  This means that, as a result of my love for soft cheese, I have been making a lot of hot dishes with my beloved feta, goat cheese, etc.  Here is one example of this in action.  Don't be scared or think that you cannot make a quiche.  This is so easy, all it requires is a little time.  Even the crust is fool-proof.  On that note-I say this every time, but please do not do this recipe the injustice of serving it over a store-bought pie crust.  It will save you about a half hour if you do, but you will be sacrificing all of the flavor and instead you will be eating a delicious filling surrounded by cardboard.  Ok, that's all of the judgment and lecturing that you will get out of me tonight.  Thank you for listening. One other word of caution: Eat this with something healthy like carrot sticks, or a light salad.  This will help you to feel better about this delicious, butter-laden decadence that you are about to eat.

For the crust:
1 1/2 cups all-purpose flour
1/2 tsp salt   
 3-6 Tablespoons ice water
1/2 cup (1 stick) cold butter or Shortening

For the spinach and feta Filling:
2 Tbsps olive oil
3 cloves of garlic, minced
1 medium yellow onion, diced
8-12 ounces fresh chopped spinach
8 ounces feta cheese 
1 cup milk
nutmeg to taste
salt and pepper to taste
2 egg yolks 
3 eggs



To make the Crust:
-Mix the flour and the salt together in a medium bowl.
-Cut the butter into the flour and salt mixture until it resembles coarse peas -Drizzle the ice water over the top of the dough starting with 3 tablespoons and adding more as needed
-mix the dough until it starts to come together. Form the dough into a disk and refrigerate for 30 minutes
To make the filling:
 -Preheat the oven to 375 degrees f.
Do this while the crust is refrigerating-It will take you about 30 minutes.
-Heat the olive oil over medium heat
-Sweat the onion and garlic in the olive oil until the onions are translucent
-Add the spinach to this mixture and continue cooking until the spinach is just cooked, not completely soggy and wilted. Remove from
the heat.
-Crumble the feta into the spinach mixture and mix together. Set aside to cool. -Pull your pie dough out of the refrigerator and roll out on a lightly floured board to the size you need for your pie plate 
-Place the rolled out dough in the pie plate, place the spinach mixture in the dough.
-Beat together the eggs, yolks and milk. Add a little bit of nutmeg, fresh ground pepper.  Pour this mixture over the spinach/feta mix in the pie shell and mix together with your hands carefully so as not to puncture the crust.
-Flute or fold the edges of your pie crust . You can either bake this now, or chill until you need it.
-Bake for about 45-60 minutes, or until  brown on top and the eggs have set up.