I Love Muffins

In addition to the super ripe cantaloupe that we needed to use, we also had bananas. Luckily, right next to the cantaloupe chicken salad recipe, there was a recipe for banana muffins. I altered the recipe only by adding a few chopped strawberries into the mix, because those also needed to be eaten. They are some of the most moist muffins I have ever eaten. They aren't going to fully satisfy an intense sugar craving, but they do start a morning off right.

Banana Nut Muffins with Oatmeal Streusel (Cooking Light, May 2007)

Muffins
1 1/2 cups all-purpose flour (about 6 1/4 oz.)
1/2 cup whole wheat flour (about 2 1/2 oz.)
2/3 cup packed brown sugar
2 tsp. baking powder
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 cup mashed ripe banana (about 2 bananas)
3/4 cup 1% low-fat milk [or skim]
3 Tbs. canola oil
1/2 tsp. vanilla extract
1 large egg, lightly beaten
1/4 cup chopped walnuts, toasted

Streusel
6 Tbs. regular oats
5 Tbs. all-purpose flour (about 1 1/2 oz.)
2 Tbs. brown sugar
2 Tbs. butter, softened
1/4 tsp. ground cinnamon

1. Preheat oven to 375.
2. To prepare muffins, lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients in a large bowl; make a well in center of mixture. Combine banana and next 4 ingredients in a bowl; stir well. Add to flour mixture. Stir just until moistened; fold in walnuts. Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups.
3. To prepare streusel, combine oats and remaining 4 ingredients in a small bowl. Blend with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel over batter. Bake at 375 for 22 minutes or until a wooden pick inserted in center comes out clean.

Memorial Day BBQ

I'm not quite sure how commemorating those who have fought for our country has turned into a weekend of BBQ's, but I do know that it is a good excuse to host a cookout. I will take up any reason to celebrate life, be with friends, and cook a fabulous meal. We ended up making quite a feast with deviled eggs, potato salad, broccoli salad, baked beans, ribs, chicken, and an impressive strawberry cake to finish it all off. Thanks to all of our soldiers who made this cookout possible.


Mexican Slowboats (Vegetarian Planet, Didi Emmons)

A twist on the typical deviled egg, these flew off the plate so fast that I wished I had made more than 6 eggs worth.

6 large eggs
1/2 jalapeno pepper, minced with or without seeds
3 Tbs. mayonnaise
2 Tbs. whole, low-fat, or nonfat sour cream (or more mayonnaise) [we used extra mayo]
2 Tbs. finely chopped chives or scallions
1/2 tsp. ground cumin seeds
grated rind of 1/2 lime
1/2 tsp. salt
fresh-ground black pepper to taste
3 Tbs. chopped cilantro or parsley

1. In a saucepan, bring about 2 quarts water to a simmer. Gently lower the eggs into the simmering water with a large spoon. Simmer the eggs for 12 minutes. Then place the eggs in a large bowl of ice water for 5 minutes.
2. In a medium bowl, combine the jalapeno, mayonniase, sour cream, chives or scallion, cumin, lime rind, salt, pepper, and 2 Tbs. of the cilantro or parsley.
3. Peel the eggs, then carefully cut them in half lengthwise. Add the yolk halves to the sour cream mixture. With a fork, mash the yolks, distributing them throughout the sour cream. Spoon the mixture into the cavities in the the whites. Place the eggs on a platter, and sprinkle them with the remaining cilantro or parsley.
4. You can make these up to 1 day ahead. Store them, covered, in the refrigerator.


Caribbean Sweet-Potato Salad (Vegetarian Planet, Didi Emmons)

This potato salad wasn't quite as flavorful as I would have hoped. Next time I think I would just amp up the dressing to make the potatoes have more of a punch. Still, quite good and worth trying again.

1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn kernels (from about 1 1/2 ears)
1 tsp. Dijon mustard
2 Tbs. lime juice
3 Tbs. chopped cilantro
1 garlic clove, minced
3 Tbs. canola or corn oil
1/2 tsp. salt, or more, to taste
1/4 tsp. fresh-ground black pepper
1 cucumber, peeled, halved lengthwise, and sliced into thin half-rounds
1/2 red onion, sliced thin
1/4 cup finely chopped dry-roasted, unsalted peanuts

1. Put the russet potato pieces into a large saucepan, and cover them with salted water. Bring the potatoes to a boil. Turn the heat down to medium, and simmer the potatoes for 10 minutes. Add the sweet potato pieces, and cook about 15 minutes more. Remove a piece of each potato, and cit it in half to see if it has cooked enough. You should feel a bit of resistance with both potatoes; don't let them cook until they are breaking apart. Once the potatoes are tender, promptly add the corn kernels, and cook another 30 seconds. Quickly drain the vegetables in a colander, and fill the saucepan with cold water. Drop the potatoes and corn into the cold water, and leave them for 5 minutes to stop cooking.
2. In a large bowl, combine the mustard, lime juice, cilantro, and garlic. Stir with a whisk. Slowly add the oil while whisking. Add the salt and pepper.
3. Drain the cooled sweet and white potatoes, and cut them into 1-inch cubes. Add the potatoes, the cucumber, and the red onion to the vinaigrette. Toss well.
Serve the salad at room temperature or chilled. Toss the peanuts in just before serving. Well covered in the refrigerator, this salad keeps for 3 days.


Sweet and Tart Mustrad Dressing (The New Moosewood Cookbook, Mollie Katzen)

I wanted to have a green to balance out all of the carbs and meat of the meal. As I was looking through the salad section of this cookbook, I came across this recipe that suggested serving the dressing over chilled cooked vegetables. I decided a delicious salad of slightly steamed then chilled broccoli would be the perfect thing to balance out the meal.

6 Tbs. olive oil
2 Tbs. Dijon mustard
4 Tbs. red wine vinegar [we used white wine vinegar]
2 tsp. real maple syrup or honey
salt and pepper, to taste

1. Whisk everything together. Cover and chill.


Crockpot Baked Beans (International Vegetarian Union, www.ivu.org/recipes, Alison George)

We recently bought a crockpot and desperately wanted to break it in. What better way than with baked beans. These turned out spectacularly. I can't stop eating them! I don't have a picture of them, but their beauty is not their strong point; taste is.

1.5 pound dried beans (ie pea, navy or great northern) (3 cups)
1 medium onion chopped
1/2 cup ketchup
1/2 cup brown sugar
1 cup water
2 Tbs. dry mustard
2 Tbs. molasses
1 Tbs. salt
1 inch fresh ginger root (minced)

1. Wash and sort beans.
2. Cover with water and bring to a boil. Boil 2 minutes and remove from heat. Let soak 1 hour. Bring to a boil again and then simmer approx 45 min or until cooked but not soft of mushy. Drain beans. Put in crockpot.
3. Mix the rest of ingredients into the beans. Cook on low for 10-12 hours.


Leff's Stout Smoked Ribs (Grilling with Beer, Lucy Saunders)

We didn't follow this recipe perfectly because in order to do so you need to have a charcoal grill. I'm going to write the original recipe in case you want to make these unadulterated. We cooked the ribs by baking them in a 300 degree oven on an aluminum foil covered baking sheet for 2 to 2 1/2 hours and then grilling them to char the outside. The one complaint was that they were a bit salty, but they must have been delicious anyway because people kept going back for seconds, and thirds, and....

1 rack pork ribs
2 Tbs. kosher salt
1 Tbs. cayenne pepper
1 Tbs. ground black pepper
2 Tbs. dark brown sugar
24 oz. stout
2 to 4 whole dried chiles (try mixing pasilla, aji limones, de Arbol, and chipotles)
2 cups apple cider
1/4 to 1/2 cup soy sauce, to taste
1 quart apple juice
1/2 cup calvados (apple brandy)
1 small can (5 oz.) tomato paste
2 Tbs. chipotles en adobo

Mesquite charcoal and apple wood smoking chips (about 2 cups)
disposable aluminum baking pan (8x6x1 1/2-inches)

1. Remove membrane from ribs. Mix kosher sald, cayenne pepper, ground black pepper, and brown sugar. Rub pork ribs with mixture and place in large glass or stainless steel bowl. Set aside at room temperature for 30 minutes to dry.
2. Mix stout, chiles, cider, and soy sauce. Pour over ribs, cover and chill overnight, or at least 4 hours.
3. Soak apple wood chips in apple juice and calvados. Allow to soak for same amount of time as ribs (minimum 4 hours, overnight is best).
4. Remove pork from refrigerator and let sit for 1 to 2 hours while preparing fire. Prepare a charcoal fire: when coals ash over, separate coals (using small garden hoe or long-handled offset spatula) into 2 piles, each pushed to one side of bottom of grill, with room for pan pan in between. (Note: Don't try to start with 2 separate piles and try to light them separately--they'll never ash over at an even rate.)
5. Drain apple-calvados mixture from wood chips into a pitcher or bowl with spout. Reserve soaking liquid. Drain stout mixture from ribs, and transfer to a medium saucepan. Set aside.
6. Position baking pan squarely in between hot coals. Immediately pour in soaking liquid from apple wook chips. Sprinkle chips evenly over both piles of coals, then place the grilling rack on grill top.
7. Place ribs on grill grate, directly over baking pan so fat drips into pan. Allow a few minutes for wood chips to start smoking, then close grill cover and open vents.
8. Ribs will take about 2 hours to cook. Lid may need to be removed every 30 minutes to allow coals to start smoking again if fire starts dying down. Turn ribs every 30 minutes. While ribs are cooking, heat marinade in shallow pan over medium heat. When the mixture comes to a boil, stir in tomato paste. Reduce heat and simmer until thickened. Add chipotles en adobo. This will be table sauce for ribs. Ribs are done when tender; serve with sauce.


Mexican Dark Lager Mole (Grilling with Beer, Lucy Saunders)

Adam butterflied a whole chicken and then grilled it, coating it with this mole sauce. We have a ton of mole left over. It's quite delicious, but I wish it were a bit more flavorful. I think I would add some more heat to it for an extra kick.

2 Tbs. peanut oil
1 onion, chopped (6 oz.)
2 pasilla chiles, chopped and seeds reserved
2 cloves garlic, peeled and smashed
2 Tbs. paprika
1/4 cup grated bittersweet chocolate
1 can (15 oz.) fire-roasted tomatoes with chiles
1 Tbs. ancho chile powder
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground coriander
pinch cinnamon
12 oz. Mexican dark lager
1/3 cup sesame or pumpkin seeds
1 Tbs. canola oil
salt and black pepper to taste

1. Place peanut oil, onion, and pasilla chiles in large deep skillet and cook and stir over medium heat 1 minute. Add garlic, paprika and chocolate. Cook and stir until onions are tender, about 3 more minutes. Place in blender and add tomatoes, chile powder, cumin, oregano, coriander, and cinnamon. Cover and pulse on HIGH until mixed and chiles are finely chopped. Add lager to reach desired consistency, about 10 to 12 oz. Return to saucepan.
2. In a small saucepan over low heat, toast sesame or pumpkin seeds with the reserved pasilla chile seeds; add just enough canola oil to keep seeds from sticking. When golden, stir seeds into simmering mole sauce. Taste and adjust seasonings. Simmer until thickened. Brush on grilled chicken or pork.


Strawberry Layer Cake (Cooking Light, May 2009)

We were originally drawn to this cake because it reminds us of the top layer of our wedding cake. Cute, huh? It looks really impressive and tastes wonderfully strawberry-y. It was a bit a dense, and I'm not quite sure what went wrong to make that happen. Also, Adam changed up the icing by doubling the cream cheese and cutting back on the powdered sugar by a little less than a cup. All in all, a delicious way to end the evening.

1. Preheat oven to 350.
2. To prepare cake, place sliced strawberries in a food processor; process until smooth.
3. Weigh or lightly spoon flour into dry measuring; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginnning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.
4. Divide batter between 2 (8-inch) round cake pans coated with cooking spray. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
5. To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.
6. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through the stem end. Fan strawberry on top of cake just before serving, if desired. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves, if desired.

Easter Brinner

Adam and I really wanted to celebrate Easter by preparing a brunch. The only issue was that our guests were unavailable for brunch. No problem--we just made the brunch for dinner (hence calling it brinner). We made an outrageous amount of food including a spinach and gruyere quiche, a roasted asparagus salad, a shrimp salad, and sticky pecan buns to top it all off. I must say it was quite a feast!


Spinach and Gruyere Quiche (Betty Crocker's Cookbook, Bridal Edition)

We made a variation on the quiche Lorraine recipe from Betty Crocker. It actually only vaguely resembles the original recipe. I will try to give you exactly what we did, but the wonderful thing about quiche is that you can add any vegetables and any cheese along with egg and milk to a pie crust, bake it, and end up with a fantastic meal.

Crust
1 cup all-purpose flour
1/2 tsp. salt
1/3 cup plus 1 Tbs. shortening [butter]
2 to 3 Tbs. cold water

1. Measure 2 Tbs. water into liquid measuring cup; set aside. Place shortening, flour, and salt in food processor. Cover and process, using quick on-and-off motions, until mixture is crumbly. With food processor running, pour water all at once through feed tube just until dough leaves side of bowl (dough should not form a ball).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. If desired, wrap flattened round of pastry in plastic wrap and refrigerate about 30 minutes to firm up the shortening slightly, which helps make the baked pastry more flaky and lets the water absorb evenly throughout the dough. If refrigerated longer, let pastry soften slightly before rolling.
3. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9 x 1 1/4 inches, or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths and place in pie plate; or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate; pressing firmly against bottom and side being careful not to stretch pastry, which will cause it to shrink when baked.

Filling
1 package frozen spinach, defrosted
1 1/2 cups shredded Gruyere cheese
4 eggs
1 cup heavy whipping cream
1 cup skim milk
1/4 tsp. salt
1/4 tsp. pepper

1. Preheat oven to 425.
2. Make pastry. Fold pastry into fourths; place in quiche dish, 9 x 1 1/2 inches, or pie plate, 9 x 1 1/4 inches. Unfold and ease into dish, pressing firmly against bottom and side.
3. Sprinkle spinach and cheese in pastry-lined quiche dish. Beat eggs slightly in large bowl with fork or wire whisk. Beat in remaining ingredients. Pour into quiche dish. Bake 15 minutes.
4. Reduce oven temperature to 300. Bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.


Roasted Asparagus Salad with Pecorino, Lemon, and Olive Oil (Cooking Light, April 2009)

This makes a huge amount. Not to worry, because there won't be much left--it's that good.

2 lbs. asparagus, trimmed
3 Tbs. extra-virgin olive oil, divided
1/2 tsp. fine sea salt, divided
1/2 tsp. freshly ground black pepper, divided
6 cups torn Boston lettuce (about 2 small heads)
2 large hard-cooked eggs, each cut into 6 slices
2 Tbs. fresh lemon juice
1/4 cup (1 oz.) shaved fresh pecorino Romano cheese

1. Preheat oven to 450.
2. Place asparagus on a large jelly-roll pan. Drizzle with 1 Tbs. oil, and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper; toss well. Arrange asparagus in a single layer on pan. Bake at 450 for 8 minutes or until crisp-tender, tossing once. Cool slightly.
3. Arrange lettuce on a large platter. Top with asparagus and egg slices. Combine remaining 2 Tbs. oil, juice, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper, stirring with a whisk. Drizzle over asparagus and lettuce. Top with cheese. Serve immediately.


Shrimp Salad with Blood Oranges and Slivered Fennel (Cooking Light, April 2009)

We wanted to add a fresh, non-vegetarian dish to the meal. I think this shrimp salad worked in perfect harmony with the rest of our springy, clean components of our feast.

1/4 cup fresh blood orange juice (about 1 orange)
1 Tbs. fresh lemon juice
2 Tbs. extra-virgin olive oil, divided
1/2 tsp. sea salt, divided
1/4 tsp. freshly ground black pepper
24 jumbo shrimp, peeled and deveined (about 1 1/2 lbs.)
cooking spray
3 blood oranges, peeled and cut crosswise into thin slices
2 cups thinly sliced fennel bulb (about 1 small)
chopped fennel fronds (optional)

1. Combine orange juice, lemon juice, 1 1/2 Tbs. oil, 1/4 tsp. salt, and pepper, stirring with with a whisk.
2. Prepare grill to medium-high heat.
3. Combine shrimp, remaining 1 1/2 tsp. oil, and remaining 1/4 tsp. salt; toss to coat. Thread 4 shrimp onto each of 6 (12-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove shrimp from skewers; keep warm.
4. Divide orange slices evenly among 4 plates; top each serving with 1/2 cup fennel and 6 shrimp. Drizzle 1 Tbs. dressing over each serving. Sprinkle with fennel fronds, if desired.


Pecan Sticky Rolls (Cooking Light, September 2008)

These take a LONG time to make. They are absolutely delicious, but they are definitely a time commitment. The sauce was a bit grainy for my taste, but if you are craving a sticky bun while trying to maintain a healthy diet, these are certainly worth the effort.

Dough
3/4 cup warm skim milk (100 to 110 degrees)
1/4 cup granulated sugar
1/2 tsp. salt
1 package dry yeast (about 2 1/4 tsp.)
1/4 cup warm water (100 to 110 degrees)
1/2 cup egg substitute [or 2 eggs]
3 Tbs. butter, melted and cooled
4 cups all-purpose flour (about 18 oz.), divided
cooking spray

Sauce
3/4 cup packed dark brown sugar
3 Tbs. butter, melted
2 Tbs. hot water
1/3 cup finely chopped pecans, toasted

Filling
2/3 cup granulated sugar
1 Tbs. ground cinnamon
1 1/2 Tbs. butter, melted

1. To prepare dough, combine first 3 ingredients in a large bowl.
2. Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes. Stir yeast mixture into milk mixture. Add egg substitute and 3 Tbs. melted butter; stir until well combined.
3. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 3/4 cups flour to yeast mixture; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 Tbs. at a time, to prevent dough from sticking to hands (dough with feel slightly soft and tacky).
4. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes. Punch dough down and turn over in bowl; lightly coat with cooking spray. Cover and let rise 45 minutes. Punch dough down; cover and let rest 5 minutes.
5. To prepare sauce, combine brown sugar, 3 Tbs. butter, and 2 Tbs. hot water in a small bowl; stir with a whisk until smooth. Scrape brown sugar mixture into a 13 x 9-inch baking pan coated with cooking spray, spreading evenly with a spatula. Sprinkle brown sugar mixture evenly with pecans, and set aside.
6. To prepare filling, combine 2/3 cup granulated sugar and cinnamon in a small bowl. Turn dough out onto a lightly floured surface; pat dough into a 16 x 12-inch rectangle. Brush surface of dough with 1 1/2 Tbs. melted butter. Sprinkle granulated sugar mixture evenly over dough, leaving a 1/2-inch border. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 15 slices (approximately 1 inch wide). Arrange slices, cut sides up, in prepared pan. Lightly coat rolls with cooking spray; cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in size.
7. Preheat oven to 350.
8. Uncover rolls, and bake at 250 for 20 minutes or until lightly browned. Let stand 1 minute; carefully invert onto serving platter.

Banana Bread with Flare

Adam needed something to bring into his company's international potluck. I had been eying this banana bread recipe in Cooking Light that my sister had told me was amazing and it had some Caribbean flare, so I thought it might work for Adam's potluck. Even better was that we had all the ingredients at home! Adam got two thumbs up from his co-workers with this one.


Coconut Banana Bread with Lime Glaze (Cooking Light, September 2007)

2 cups all-purpose flour (about 9 oz.)
3/4 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
3 Tbs. dark rum
1/2 tsp. vanilla extract
1/2 cup flaked sweetened coconut
cooking spray
1 Tbs. flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 Tbs. fresh lime or lemon juice

1. Preheat oven to 350.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 Tbs. coconut. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Desserts Galore!

We have been making quite a few desserts lately, so I am going to group a few of them together. In particular, we have been making a lot of ice cream. My sister gave us an ice cream maker for Christmas, and it works so well that we can't help but use it all the time. While my parents were here, we made coffee ice cream and paired it with a perfectly gooey Hot Chocolate Cupcakes. And, while Adam's parents were here, we made a wonderfully chocolate ice cream that we topped with freshly sliced strawberries.


Coffee Ice Cream (Cuisinart Ice Cream Maker Recipe Booklet)

1 cup whole milk, well chilled [we actually used the skim milk we had in the fridge; use whatever milk you have]
3/4 cup granulated sugar
2-3 Tbs. instant espresso or coffee, to taste
2 cups heavy cream, well chilled
1 tsp. pure vanilla extract

1. In a medium bowl, use a hand mixer or a whisk to combine the milk, granulated sugar, and espresso powder until the sugar and espresso are dissolved, about 1-2 minutes on low speed. Stir in the heavy cream and vanilla. Turn the machine ON, pour the mixture into freezer bowl and let mix until thickened, about 25-30 minutes. [We always put the ice cream in the freezer for a few hours before eating.]


Hot Chocolate Cupcakes (Cupcakes!, Elinor Kilvans)

These didn't really end up in cupcake form, but they sure were delicious!

1/2 cup (1 stick) unsalted butter, cut into 6 pieces
1 1/3 cups (8 oz.) semisweet chocolate chips or chopped semisweet chocolate
2 large eggs
3/4 cup sugar
1/8 tsp. salt
1 tsp. vanilla extract
1/4 cup unbleached all-purpose flour
2 Tbs. chocolate fudge sauce, cold

1. Position a rack in the middle of the oven. Preheat the oven to 350. Line 6 extra-large muffin tin cups with large paper liners. Spray the paper liners with nonstick cooking spray.
2. Put the butter and chocolate chips in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir until the butter and chocolate chips are melted and smooth. Remove from the water and set aside to cool slightly.
3. In a large bowl, using an electric mixer on medium speed, beat the eggs, sugar, salt, and vanilla until thickened and lightened in color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate mixture. Mix in the flour until it is incorporated.
4. Fill each paper liner with slightly more than 1/3 cup of batter, to about 1/2 inch below top of the liner. Put 1 tsp. of the cold chocolate sauce in the center of each cupcake and use a small metal spatula or clean finger to spread the batter over the chocolate sauce, covering it completely.
5. Bake just until the to9ps are firm and a toothpick inserted near the edge comes out with a little sticky, but not wet, batter clinging to it, about 20 minutes. (If you test the center, you will hit the melted filling.) Cool the cupcakes for 10 to 20 minutes in the pan on a wire rack.
6. Carefully lift the cupcakes by their papers from the pan. Carefully remove the papers, and use a wide metal spatula to slide the cupcakes onto serving plates. Place a scoop of ice cream beside each cupcake and serve immediately.
Note: The cupcakes can be left in their paper liners, covered, and stored at room temperature for up to 2 days. Rewarm them for about 10 minutes in a preheated 225 oven.


Ben's Chocolate Ice Cream (Ben & Jerry's Ice Cream and Dessert Book, Ben Cohen and Jerry Greenfield with Nancy J. Stevens)

We didn't use a double boiler to melt the chocolate, and the ice cream came out a little grainy, but the flavor was absolutely delicious.

4 oz. unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy or whipping cream
1 tsp. vanilla extract
1 pinch salt

1. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool.
2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla, and salt and whisk to blend.
3. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.
4. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Cookie Monsters

Saturday night was deemed Cheese and Cookie Night by our neighbors and us. We recently discovered that my and Scott's favorite food is cheese, while Adam and Jen's (Scott's fiance) is cookies. Adam and I went to Berkeley's Cheeseboard to find some fantastic cheese, including a sheep's milk and stitlon-like cheese. All I can say about that experience is that I will be returning to the Cheeseboard as frequently as possible. In addition to getting some cheese, we, of course, had to bake some cookies. We chose to be a little different and bake cookies that we don't normally make. Both the Hello Dolly Bars and White Chocolate, Strawberry, and Oatmeal Cookies were huge successes!


Hello Dolly Bars (Cooking Light, December 2007)

These were definitely the hit of the night. And, even better, they take no time at all to make!

1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
2 Tbs. butter, melted
1 Tbs. water
1/3 cup semisweet chocolate chips
1/3 cup butterscotch morsels
2/3 cup flaked sweetened coconut
1/4 cup chopped pecans, toasted
1 (15-oz.) can fat-free sweetened condensed milk

1. Preheat oven to 350.
2. Line bottom and sides of a 9-inch square baking pan with parchment paper; cut off excess paper around top edge of pan.
3. Place crumbs in a medium bowl. Drizzle with butter and 1 Tbs. water; toss with a fork until moist. Gently pat mixture into an even layer in pan (do not press firmly). Sprinkle chips and morsles over crumb mixture. Top evenly with coconut and pecans. Drizzle milk evenly over top. Bake at 350 for 25 minutes or until lightly browned and bubbly around edges. Cool completely on wire rack.

White Chocolate, Strawberry, and Oatmeal Cookies (Cooking Light, May 2007)

We had a difficult time finding plain dried strawberries, so we ended up using a combination of dried cherries, blueberries, and strawberries in the cookies, which worked perfectly.

1/4 cup all-purpose flour (about 3 1/2 oz.)
1 cup regular oats
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup packed brown sugar
1/4 cup butter, softened
1 tsp. vanilla extract
1 large egg
3/4 cup coarsely chopped dried strawberries
1/3 cup premium white chocolate chips (such as Ghirardelli)
cooking spray

1. Preheat oven to 350.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt; stir with a whisk. Place sugar and butter in the bowl of a stand mixer; beat at medium speed until well blended (about 3 minutes). Add vanilla and egg; beat well. Gradually add flour mixture, beating until well blended. Add strawberries and chips; beat at low speed just until blended.
3. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 for 12 minutes or until lightly browned. Remove from oven; cool on pan 1 minute. Remove cookies from pan; cool completely on wire racks.

Impress the Guests

Two of my west coast dance friends came over for dinner on Sunday night. To both impress them (hopefully it worked) and to test out our new pasta attachment for our KitchenAid mixer, we thought we would try our hand at making ravioli. It turned out pretty well, although in we made a mistake in the final steps. All throughout the process, the recipe warns not to let the pasta dough get dry and tough. So, following those directions, we put the ravioli on wet paper towels. Inevitably, the ravioli all stuck to the paper towels and ripped when we tried to remove them. We were able to triage the majority of them. In the end, the pesto-ricotta and wild mushroom ravioli with a garden tomato sauce came out wonderfully tasty. We topped the dinner off with a variation on cheesecake bars. All-in-all, the meal was a success.

Fresh Egg Pasta for Ravioli (The Complete Book of Pasta and Noodles)

2 cups all-purpose flour
3 large eggs, beaten

1. Pulse the flour in the work bowl of a food processor fitted with the metal blade to evenly distribute and aerate. Add the eggs, process until the dough forms a rough ball, about 30 seconds. (If the dough resembles small pebbles, add water, 1/2 tsp. at a time; if the dough sticks to the side of the work bowl, add flour, 1 Tbs. at a time, and process until the dough forms a rough ball.)
2. Turn the dough ball and small bits out onto a dry work surface; knead until the dough is smooth, 1 to 2 minutes. Cover with plastic wrap and set aside for at least 15 minutes and up to 2 hours to relax.
3. Cut about one-sixth of the dough from the ball and flatten into a disk; rewrap the remaining dough. Run the dough through the widest setting of a manual pasta machine. Bring the ends of the dough toward the middle and press down to seal. Run the dough, open side first, through the widest setting again. Fold, seal, and roll again. Without folding, run the pasta through the widest setting 2 more times, until the dough is smooth. If at any point the dough is sticky, lightly dust with flour. Continue to run the dough through the machine; narrow the setting each time, until you use the last setting on the machine, and the outline of your hand is visible through the dough sheet. Lay the sheet of pasta on a clean kitchen towel and cover it with a damp cloth to keep the pasta from drying out. Repeat the process with the remaining pieces of dough.

Pesto and Ricotta Filling (The Complete Book of Pasta and Noodles)

I have to say that we just used the leftover pesto we had in the fridge from another meal, but I'm sure that this filling recipe would be wonderful as well, or you could use premade pesto and simply add the ricotta and egg yolk. In addition, we halved this recipe and the other filling to match with the one batch of pasta. There was enough for 6 meals.

1/4 cup pine nuts, walnuts, or almonds
3 medium garlic cloves, threaded on a skewer
2 cups packed fresh basil leaves
2 Tbs. fresh flat-leaf parsley leaves (optional)
7 Tbs. extra-virgin olive oil
pinch salt
1/4 cup finely grated Parmesan cheese
2 cups ricotta cheese
1 large egg yolk

1. Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes.
2. Meanwhile, bring a small saucepan of water to a boil. Lower the skewered garlic into the water; boil 45 seconds. Immediately run the garlic under cold water. Remove from the skewer; peel and mince.
3. Place the basil and parsley (if using) in a heavy-duty, quart-size, sealable plastic bag; pound with the flat side of a meat pounder until all the leaves are bruised.
4. Place the nuts, garlic, basil, parsley, oil, and salt in the work bowl of a food processor; process until smooth, stopping as necessary to scrape down the sides of the bowl. Transfer the mixture to a small bowl, stir in the cheeses and egg yolk, and adjust the salt. (The filling can be covered and refridgerated overnight.)


Wild Mushroom Filling (The Complete Book of Pasta and Noodles)

2 Tbs. extra-virgin olive oil
2 medium garlic cloves, minced
10 oz. fresh wild or domestic mushrooms, stems trimmed and minced
1 oz. dried porcini mushrooms, rehydrated in 1 cup hot water, strained, and minced
1/4 cup minced fresh flat-leaf parsley leaves
salt and ground black pepper
1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 large egg yolk

1. Heat the oil in a medium skillet. Add the garlic and saute over medium heat until golden, about 2 minutes. Add the fresh mushrooms and cook until wilted, about 4 mintues. Stir in the porcini, parsley, and salt and pepper to taste. Cook until the liquid evaporates, about 2 minutes. Remove the pan from the heat and transfer contents to a medium bowl. Cool slightly.
2. Stir in the remaining ingredients. (The filling can be covered and refrigerated overnight.)

Ravioli Preparation (The Complete Book of Pasta and Noodles)

1. Use a pizza wheel or sharp knife to cut pasta sheets into long rectangles measuring 4 inches across. Place small balls of filling (about 1 rounded tsp. each) in a line 1 inch from the bottom of the pasta sheet. Leave 1 1/4 inches between each ball of filling.
2. Fold over the top of the pasta and line it up with the bottom edge. Seal the bottom and the two open sides with your fingers.
3. Use a fluted pastry wheel [or knife] to cut along the two sides and bottom fo the sealed pasta sheets.
4. Run the pastry wheel between the balls of filling to cut out the ravioli.
5. Bring 4 quarts of water to a boil in a large pot. Add 1 Tbs. salt and half the pasta. Cook, lowering the heat if necessary to keep the water at a gentle boil, until doubled edges are al dente, 4 to 5 minutes. With a slotted spoon, transfer the ravioli to warmed bowls or plates; add some sauce. Meanwhile, put the remaining ravioli in the boiling water and repeat cooking and saucing process. Serve immediately.


Garden Tomato Sauce (The Complete Book of Pasta and Noodles)

1 28-oz. can diced tomatoes packed in juice
3 Tbs. unsalted butter
1 small onion, minced
1 medium carrot, peeled and minced
salt
2 Tbs. minced fresh basil or flat-leaf parsley leaves

1. Melt the butter in a medium saucepan. Add the onion and carrot; cook over medium heat until the vegetable soften, but do not brown, about 10 minutes. Stir in the tomatoes and 1/2 tsp. salt; simmer until thickend slightly, about 10 minutes. Stir in the basil and adjust the seasonings. (The sauce can be covered and refrigerated for 2 days. Reheat before serving.)

Raspberry Cheesecake Bars (Cooking Light, March 2005)

So, I must admitt that we didn't read these directions very well before starting the preparation. We thought that these bars didn't have a crust; therefore, we decided to make an Oreo crust with Oreos and butter. Then, while mixing, we realized that we were making the crust. We added the second crust on top. I would choose to stick with just the Oreo crust next time, but perhaps if you follow the recipe all the way through the top crust would have been better.

1 1/2 cups all-purpose flour
3/4 tsp. salt
3 1/2 Tbs. butter, melted
1 cup packed brown sugar
1 1/2 tsp. vanilla extract, divided
3 large eggs, lightly beaten
1/2 cup granulated sugar
1/2 cup light sour cream
1 tsp. grated lemon rind
1 Tbs. fresh lemon juice
1 (8-oz.) package 1/3-less-fat cream cheese
cooking spray
1 1/2 cups fresh raspberries [or blackberries]

1. Preheat oven to 350.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combi9ne flour and salt, stirring with a whisk.
3. Combine butter, brown sugar, 1 tsp. vanilla, and eggs in a medium bowl, stirring with a whisk until smooth. Add flour mixture to butter mixture; stir just until moist.
4. Place 1/2 tsp. vanilla, granulated sugar, and next 4 ingredients in a large bowl; beat with a mixer at high speed until fluffy.
5. Line a 13 x 9-inch baking pan with foil that extends 1 inch beyond sides; coat foil with cooking spray. Spread half of batter into pan. Pour cream cheese mixture over batter in pan, and spread evenly over batter. Sprinkle with raspberries. Drop remaining batter by Tbs. over raspberries. Swirl batter, cream cheese mixture, and raspberries together with a knife.
6. Bake at 350 for 35 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack. Remove from pan by lifting foil. Remove foil; cut into 30 bar cookies.

A Perfect Start to the Day

Since I have been having really long days of rehearsals and shows, Adam and I haven't had as much of a chance to spend time together in the kitchen. On Friday night I came home to a computer screen full of fabulous Saturday morning breakfast ideas. We decided on Cranberry Scones and homemade butter. To make the butter all you have to do is put heavy cream in to a mixer and turn it on. Wait until it passes the whipped cream stage, letting the mixer keep doing it's thing. All of a sudden, butter will stick to the beater and buttermilk will sit at the bottom of the bowl. If you want to add flavorings or salt, simply add them before turning on the mixer. Sounds daunting, but if you can turn on a food processor and a mixer, you've got this meal made--literally.


Cranberry Scones (www.joyofbaking.com/CranberryScones.html, Stephanie Jaworski)

The recipe calls for topping the scones with sliced almonds, but we didn't have any so we used chopped pecans. You are also supposed to use dried fruit in the recipe in addition to the cranberries, but we didn't have any so we just increased the amount of fresh cranberries slightly. The contrast of the tart cranberries with the sweet bread and savory pecans works perfectly for an early morning treat.

2 cups all-purpose flour
1/3 cup white granulated sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup cold unsalted butter
1/2 cup fresh cranberries, cut in half
1/3 cup mixed candied fruit and peel
2/3 to 3/4 cup milk
1/4 cup sliced almonds

1. Preheat oven to 400 and place rack in middle of oven. Butter or line a baking sheet with parchment paper.
2. In a food processor combine the flour, sugar, baking powder, salt, and butter by pulsing until it has formed a mixture looking like coarse crumbs. Transfer to a medium-sized bowl. Gently stir in the cranberries and candied fruit, making sure not to crush the fruit. Add the milk and stir just until combined. Do not over mix.
3. Gently knead the dough on a lightly floured surface. Roll or pat the dough into a circle that is 8 inches round and about 1 1/2 inches thick. Transfer to prepared baking sheet and then brush scone with milk. Using a sharp knife, score the scone into eight pieces and then sprinkle with the sliced almonds.
4. Bake for about 20 minutes or until lightly browned and a toothpick inserted into the center of the scone comes out clean.

A Meal to Warm the Soul

While browsing through some of my cookbooks, I found this recipe for Cottage Cheese-Dill Bread and was immediately intrigued. Adam and I are pretty much obsessed with cottage cheese, always having it in the house. It's getting a little colder here in Oakland, so I figured I would pair this bread with a hearty bean and green tomato-based soup. The bread and the soup turned out perfectly, warming the body and soul, head to toe.

Cottage Cheese-Dill Bread (The New Enchanted Broccoli Forest, Mollie Katzen)

Mollie Katzen suggests eating the bread with a thin spread of cream cheese and cucumber or of raspberry jam. Both are absolutely delicious. Adam and I had several breakfasts of an egg and the bread with raspberry jam.

a little butter or oil for the pan
2 cups unbleached white flour
2 tsp. baking powder
1/2 tsp. baking soda
a scant 1/2 tsp. salt
1 cup cottage cheese
2 eggs
6 Tbs. milk
1/4 cup honey or sugar
4 Tbs. melted butter
3 Tbs. minced fresh dill (or 1 Tbs. dried)

1. Preheat oven to 350. Lightly grease a medium-sized loaf pan.
2. Sift together the flour, baking powder, baking soda, and salt into a medium-large bowl. Make a well in the center.
3. Combine the cottage cheese, eggs, milk, sweetening, and melted butter in a separate bowl and beat well. Add this to the dry ingredients along with the dill, and mix just enough to thoroughly blend. The batter will be fairly stiff.
4. Take your time as you spread it evenly into the prepared pan. Let it bake for 50 minutes, or until a knife inserted all the way into the center comes out clean. Remove from the pan after about 10 minutes, and cool on a rack for another 30 minutes or so before slicing.


Collard and Chickpea Soup

I had originally wanted to make this soup with kale, but there was none to be found at Safeway when I went shopping. So, I settled for collards instead, and the soup turned out wonderfully. Any green you have on hand could be substituted if you don't have any collards available. One of the great things about this soup is that you most likely have all of the ingredients in your pantry or fridge already!

1/2 onion, diced
2 stalks celery, diced
1 (24-oz.) can diced tomatoes
1 (15-oz.) can chickpeas, drained and rinsed
4 cups collard greens, chopped
1 tsp. cumin
1/2 tsp. cinnamon
salt and pepper to taste

1. Saute the onion and celery in olive oil in a medium-large pot on medium heat. When the onion is translucent add the tomatoes and chickpeas. Add approximately 24 oz. of water to the soup. Add the collards and spices; allow greens to wilt and the soup to come to a simmer.
2. Taste the soup and adjust the spices to your liking. Serve piping hot.

Season of Sweets

Finally, I have a chance to write a new post. Sorry it's been so long. For those of you who don't know, I'm performing in Peninsula Ballet Theatre's Nutcracker. We've had shows every weekend in December and have one more. Really fun, but really exhausting and time consuming. Therefore, I haven't had any time to post my food or even cook amazing meals. We have found time to make a few killer dishes, and now I have time to share them with you.

We hadn't baked in a while, so we sifted through our pantry and came up with the ingredients for blondies with a bourbon sauce. We made the mistake of not using quick-cooking oats, which made them a little under-done while the rest of the blondie was a bit dry. Although our making of these blondies didn't turn out perfect, I would definitely give them another try. With coffee, these are a fantastic way to end the night (or even start the day, if you have a sweet tooth like we do).


Chocolate Chip Blondies with Caramel-Bourbon Drizzle (Cooking Light, November 2006)

We added more bourbon than they called for, so adjust the drizzle to your preferred bourbon level.

Blondies:
1 1/2 cups all-purpose flour (about 6 3/4 oz.)
1/2 cup quick-cooking oats
1 tsp. baking powder
1/4 tsp. salt
1 cup packed brown sugar
1/3 cup butter, softened
1/2 cup egg substitute
1 large egg, lightly beaten
1/3 cup semisweet mini chocolate chips
1 tsp. vanilla extract
cooking spray

Drizzle:
1/2 cup packed brown sugar
1 Tbs. butter
1 Tbs. whipping cream
1 tsp. bourbon

1. Preheat oven to 350.
2. To prepare blondies, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients, stirring well with a whisk.
3. Place 1 cup sugar and 1/3 cup butter in a large bowl; beat with a mixer at medium-speed until well blended. Add egg substitute and egg to sugar mixture; beat well. Add flour mixture; beat just until combined. Stir in chocolate chips and vanilla.
4. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350 for 25 minutes or until a wooden pick inserted into center comes out clean. Cool on a wire rack.
5. To prepare drizzle, combine 1/2 cup sugar, 1 Tbs. butter, whipping cream, and bourbon in a medium saucepan over medium heat; bring to a boil. Cook 1 minute, stirring constantly with a whisk. Pour mixture into a bowl; chill 1 hour. Drizzle bourbon mixture over blondies; cut into 24 bars.

Apples Galore!

Every day at the school where I teach, the kids receive a basket full of fruit and vegetables, most of which go untouched. Right before Thanksgiving break, we had about 15 apples left over. I decided to take them home and bring them back to school in the form of muffins to share with the kids and staff as a little Thanksgiving treat. I followed a recipe from Cooking Light with only slight alterations. They turned out wonderfully moist and sweet and, best of all, delicious! They have very little butter or fat, so in addition to being delicious, they truly are nutritious.


Apple Muffins with Walnut Streusel (Cooking Light, May 2005)

The recipe calls for 3/4 cup ground flaxseed. We decided, both because we didn't have flaxseed and because we're slightly scared of flaxseed, to substitute oats, which worked perfectly.

Muffins:
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup ground flaxseed
3/4 cup packed brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup 1% low-fat milk (we used skim)
1/2 cup orange juice
1 Tbs. butter, melted
1 tsp. vanilla extract
2 large eggs, lightly beaten
2 cup finely chopped Granny Smith apple (about 1 large)
1/2 cup golden raisins
cooking spray

Streusel:
1/4 cup finely chopped walnuts
2 Tbs. brown sugar
1 Tbs. chilled butter, cut into small pieces

1. Preheat oven to 350.
2. To prepare muffins, lightly spoon flours into dry measuring cups; level with a knife. Combine flours, flaxseed, and next 4 ingredients in a medium bowl, stirring with a whisk. Make a well in center of mixture.
3. Combine milk and next 4 ingredients, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple and raisins. Spoon batter into 18 muffin cups coated with cooking spray.
4. To prepare streusel, combine walnuts, 2 Tbs. brown sugar, and chilled butter in a small bowl, stirring with a fork until crumbly. Sprinkle streusel evenly over batter. Bake at 350 for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on wire rack. Serve warm or at room temperature.

That's in My Cookie?

We had a serious need to use up some zucchini that was at the end of its life. I decided to use it in a bit of an untraditional manner-cookies! I remembered reading the recipe while devouring Animal, Vegetable, Miracle by Barbara Kingsolver. Her daughter Camille inserted stories about growing up surrounded by food and recipes that accompanied the theme of each chapter. This is one of her recipes that will now be part of my cookie repertoire. They are healthier than your average chocolate chip cookie with the whole wheat flour and zucchini additions, yet still wonderfully delicious. The best part is that this cookie makes you think outside the box about what can be considered a dessert ingredient.


Zucchini Chocolate Chip Cookies (Animal, Vegetable, Miracle, Barbara and Camille Kingsolver)

1 egg, beaten
1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup honey
1 Tbs. vanilla extract
1 cup white flour
1 cup whole wheat flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon [I doubled this]
1/4 tsp. nutmeg
1 cup finely shredded zucchini
12 oz. chocolate chips

1. Combine the first 5 ingredients, the egg through the vanilla, in a large bowl.
2. Combine the flours, baking soda, salt, and spices in a separate, small bowl and blend into the liquid mixture.
3. Stir zucchini and chocolate chips into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350, 10 to 15 minutes.

Adam's Favorite Muffins

Adam loves Pumpkin Muffins. Really, they may be his first love. And tis' the season. So, on Saturday's rainy day, we baked the muffins. They are perfect straight out of the oven or later reheated with a bit of butter. We've been starting our mornings with an egg, a muffin, and a cup of coffee, and there's no better way to greet the day.


Pumpkin Muffins (recipe courtesy of June)

1/4 cup vegetable oil
2 eggs
1 cup canned pumpkin
1 2/3 cup sifted flour
1 1/4 cup sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground clove
1/4 tsp. salt
1 cup raisins
1/2 cup chopped nuts (we prefer pecans)

1. Combine oil, sugar, eggs, 1/3 cup water, and pumpkin in a large bowl. Sift flour, baking soda, cinnamon, nutmeg, cloves, and salt together. Beat into pumpkin mixture gradually. Stir in raisins and nuts. Pour into greased and floured muffin tins (makes 18 muffins). Bake at 400 for 20 minutes.

It's Just Cookies Guys, Just Cookies!

Having just come back from L.A., where I participated in the Avon Walk for Breast Cancer (an amazing 2-day, 39.3 mile walk), and seeing Adam for the first time in a few days, we decided to do something we do best together--bake. Since this was an impromptu baking session, we had to use what we had. Luckily, we had butterscotch chips with a yummy recipe on the back of the bag for Oatmeal Scotchies. Maybe it's not the most high-class cookie recipe ever, but it sure is delicious (and the oatmeal makes you feel not so guilty for eating them all). We made only a half batch so that we could bake something else a little sooner, but I'm going to give you the recipe for the whole batch.


Oatmeal Scotchies (Nestle Tollhouse Butterscotch Morsels Bag)

1 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp. vanilla extract or grated peel of 1 orange (we used the vanilla)
3 cups quick or old-fashioned oats
1 2/3 cups (11-oz. package) Nestle Tollhouse Butterscotch Flavored Morsels

1. Preheat oven to 375.
2. Combine flour, baking soda, cinnamon, and salt in small bowl. Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoons onto ungreased baking sheets.
3. Bake for 7 to 8 minutes for chewy cookies; 9 to 10 minutes for crisp cookies. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

Late-Night Blondies

Adam and I had a late-night craving for some blondies, so we fulfilled that craving and made some. We spiced up the Betty Crocker's Cookbook Butterscotch Brownies with walnuts, butterscotch chips, and chocolate chips. Absolutely scrumptious!

Butterscotch Brownies (Betty Crocker's Cookbook, Bridal Edition)

1/4 cup butter or stick margarine
1 cup packed brown sugar
1 tsp. vanilla
2 Tbs. milk
1 large egg
1 cup all-purpose flour
1/2 cup chopped nuts, if desired (we used walnuts)
1 tsp. baking powder
1/2 tsp. salt

Our indulgent additions:
1/2 cup butterscotch chips
1/2 cup chocolate chips

1. Heat oven to 350. Grease bottom and sides of square pan, 8 x 8 x 2 inches, with shortening.
2. Melt butter in 1 1/2-quart saucepan over low heat; remove from heat. Stir in brown sugar, vanilla, milk, and egg. Stir in remaining ingredients. Spread in pan.
3. Bake about 25 minutes or until golden brown. Cool 5 minutes in pan on wire rack. For brownies, cut into 4 rows by 4 rows while warm.

Maid Marian of Bagel and Sir Robin of Loxly

Sorry for the reference, but I had to. Anyway, Adam and I were walking around beautiful Lake Merritt yesterday discussing what we wanted for breakfast this morning (yes, I recognize that that's a bit sad, but that's my life). We decided that we wanted bagels with cream cheese, tomatoes, and capers, a glass of orange juice, and piping hot cup of coffee. We walked to Piedmont Ave in hope of finding some fresh bagels. When we found none, we were sorely disappointed. But, I then suggested, "Why don't we just make our own?" And so we did.

The best thing about making your own bagels is that you can top them with whatever you want. We made several different kinds: plain kosher salt; rosemary with kosher salt; Garlic and Wine Seasoning; and Everythings with poppy seeds, sesame seeds, and salt. These bagels absolutely beat any bagel you can buy in a grocery store. And, they don't even take that long to make!

Bagels (found on recipezaar.com, "Beautiful Bagels," but I have altered it slightly)

The original recipe calls for 2 Tbs. gluten flour, but I omitted it and the bagels tasted fantastic.

3 tsp. yeast
2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 tsp. salt
2 Tbs. honey
1 1/4 cups water

1. Place all ingredients in a bread machine on the dough cycle. Allow the dough to go through one full cycle of mixing and rising (about 1 hour 10 minutes). Then, take out the dough and pour onto a lightly floured surface. Knead for 1 minute.
2. Cut the dough into 8 equal parts. Roll each of the parts into a snake-like shape. Form a circle and tightly pinch the ends together. Place the bagels onto individual pieces baking paper that has been lightly coated with cooking spray. Cover with another piece of baking paper. Allow to rest.
3. Bring a large skillet of water to a boil.
4. Place the bagels in the boiling water (about 4 at a time) for approximately 40 seconds on each side. Allow to drain on a cooling rack.
5. Brush each bagel with a lightly beaten egg mixed with 1 Tbs. water and 1/2 tsp. salt. Sprinkle the toppings of your choice onto the bagels.
6. Bake in a 425 degree oven for 15-20 minutes or until golden on top. Place on a wire rack to cool.

Salty Cookies? Yes, Please!

Adam and I were watching Paula Deen on Food Network, as usual, and saw her making all sorts of cookies and treats. Naturally, we decided that cookie-making was going to be part of our Sunday afternoon. We started looking through cookbooks and found one for which we had all the ingredient: Sweet and Salty Peanut Chocolate Chunk Cookies. Let the cookie-making begin!

Sweet and Salty Peanut Chocolate Chunk Cookies (Cooking Light, March 2007)

The recipe, as the title denotes, calls for peanuts, but Cooking Light suggested that any nut could be substituted. We had pecans, so we used pecans. The combination of the nuts, sweetness of the sugar and chocolate, and the addition of the sea salt make these cookies absolutely delicious and satisfying for every palate. And, they are fairly low-fat, at least as low-fat as a cookie can get while still tasting fantastic.

1/3 cup coarsely chopped unsalted, dry-roasted peanuts (or pecans)
1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup unsalted butter, softened
1 tsp. vanilla extract
1 large egg
1/3 cup semisweet chocolate chips
1/2 tsp. coarse sea salt
cooking spray

1. Preheat oven to 350.
2. Place nuts in a small baking pan. Bake at 350 for 8 minutes or until lightly toasted, cool.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and baking soda, stirring well with a whisk.
4. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla and egg; beat until combined. Add flour mixture to sugar mixture; beat at low speed until well blended. Stir in peanuts, chocolate chips, and salt.
5. Drop dough by teaspoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.
6. Devour!