Favorite Gingerbread Cookies

I love making gingerbread cookies for Christmas.  I discovered this recipe several years ago on Recipezaar (now called Food.com--whatever), and have found it to be the best for making cutout gingerbread cookies.  This time I didn't have all of the spices it called for so I changed the recipe a little bit to compensate for that.  I think they turned out even better!
Original spice list: ginger, allspice, cinnamon, cloves (1 tsp of each)
My spice list:  cinnamon, garam masala (the Indian spice blend), nutmeg, ginger, and cocoa powder

Ingredients:

• 1/2 cup sugar
• 1/2 cup molasses
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• 1 tsp cinnamon
• 1 tsp garam masala 
• 1/4 tsp salt
• 2 tbsp cocoa powder
• 2 tsp baking soda
• 1/2 cup butter, cut into 8 pieces
• 1 egg, beaten
• 3 cups flour plus more for dusting

In a medium saucepan, heat the sugar, molasses, ginger, nutmeg, cinnamon, garam masala and salt.  Stir constantly until it comes to a boil.  Immediately remove from heat and stir in the baking soda.  The mixture will become light and foamy; next, stir in the butter, mixing until it melts.  With a fork, stir in the egg and then the cocoa powder.  In 3 - 4 doses, add the flour to slowly incorporate it into a dough.  Dust a work space with a little bit of flour and dump the dough out, using your hands to knead it into a ball.  If the dough feels too sticky, add a bit more flour and continue to knead.  

Go ahead and preheat the oven to 325 degrees.  Divide the dough into two pieces and work with one at a time.  To make rolling out the dough a lot easier, put a big piece of plastic wrap over the dough.  This keeps the rolling pin from getting dirty and sticking to the dough.  Roll the dough to a 1/4 inch thickness.  Use your favorite cookie cutter to cut into shapes, and repeat the rolling process for the excess cutout dough.  Bake the cookies for 8 - 10 minutes.  If you like them crisp then keep them in longer!  I like to decorate with royal icing, and Alton Brown has an easy recipe on Food Network's website (Royal Icing recipe).  I've successfully made 1/3 of the recipe since it makes a TON of icing.  Make sure the cookies are cool before icing them.  Happy Holidays!!

Sweet Potato & Pecan Casserole

This was another favorite dish at my family's Thanksgiving dinner this year.  If your idea of sweet potatoes on Thanksgiving is deathly sweet marshmallow-covered sweet potato mush, maybe this one isn't your thing.  But since my cousins were literally fighting over the leftovers, I think they would agree that this is the way to make sweet potatoes.  I'm sorry to say that I didn't get a picture, but just imagine some creamy orange-gold potatoes baked with a crunchy, caramelized pecan topping :-)


Ingredients:

• 3 lbs sweet potatoes
• 1/4 cup evaporated milk
• 3 tbsp unsalted butter
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 tbsp granulated sugar
• 1 egg
• The topping:
• 1/2 cup chopped pecans
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg (freshly grated, if possible)
• 3 tbsp flour
• 1/2 cup brown sugar
• 2 tbsp butter, melted
• pinch of salt

Start by preheating the oven to 350 degrees.  Next, prick each sweet potato with a fork 4 - 5 times and microwave them on high for 3 to 4 minutes.  Don't cook all of them at once in the microwave, just two to three at a time.  This is just to speed up the cooking process.  Then, wrap each in foil, and stick directly onto the oven rack.  Bake for 20 - 25 minutes, turning them over halfway through the cook time.  They should feel soft when you give them a squeeze; if the potatoes feel stiff, they need more cooking time.  

Let the potatoes cool for several minutes before handling.  Open each foil pouch and cut a slit into the skin.  Using a fork, peel back the skin, remove the potato and put them into a large mixing bowl.  Add the butter and stir the potatoes with a whisk to incorporate and melt the butter.  Then whisk in the milk, vanilla extract, salt and 1 tbsp of sugar.  Next whisk in the egg.  Spread the potato mixture into a 9 x 13 pan sprayed with cooking spray.  

For the topping, mix all ingredients except the butter in a bowl; then stir in the melted butter until all ingredients are slightly moistened.  Sprinkle the topping over the potatoes.  Bake in a 350 degree oven, uncovered, for 25 - 30 minutes.  If the topping is not golden and bubbly enough, move the pan to the highest rack under the heating element and bake for a few more minutes.  Enjoy!

Italian Baked Mostaccioli

Believe it or not, this dish is a holiday staple in my family (tradition brought over from the old country, I’m sure).  I didn’t exactly have a recipe for it, but it’s a pretty simple dish so I just put in the ingredients I remembered.  It got some rave reviews at Thanksgiving, so I guess it’s a keeper!

Ingredients

• 1 lb box of mostaccioli, rigatoni or other tube-shaped pasta
• ½ lb ground beef
• ½ lb Italian sausage, casings removed
•  ½ cup ricotta cheese
•  6 cups of your favorite pasta sauce (my recipe follows)
•   ½ cup grated Parmesan cheese
•   2 cups Italian cheese blend (or just mozzarella will be fine)
• Cooking spray
• Salt and pepper

Pasta sauce ingredients:

• 28 oz can of crushed tomatoes
• 14 oz can of diced tomatoes
• 1/3 cup water
• 1 to 2 tbsp olive oil
• ½ cup finely chopped red onion (about half of a medium onion)
• 1 clove garlic, minced
• ½ tsp dried basil
• ½ tsp dried oregano
• Pinch of red pepper flakes
• 1 tsp sugar
• Salt and pepper, to taste

To make the sauce, heat the olive oil in a saucepan over medium heat.  Add the onion, and a sprinkle of salt and pepper.  Occasionally stir for 8 – 10 minutes, until the onions are soft and starting to caramelize.  Then add the garlic, red pepper flakes, and herbs for about 30 seconds before adding the tomatoes and water.  Add the teaspoon of sugar, stir to combine, and bring to a simmer.  When the sauce is simmering, cover and cook for 20 minutes.  Taste the sauce for seasoning and add salt and pepper, if necessary.  If it is too thin, leave the sauce uncovered and simmer for another 5 minutes. 

Boil a large pot of water for the pasta.  When it boils, season the water with salt (a few teaspoons) before adding the pasta.  Cook the pasta for 2 to 3 minutes LESS than the box says.  Since the pasta will also cook in the oven, you want to prevent it from being mushy when the dish is fully baked.  Meanwhile, brown the meat in a large skillet and lightly season with salt and pepper.  When the meat is cooked, drain on a paper towel-lined plate.  To prepare the dish:  spray a large 9x13 casserole dish with cooking spray.  Spoon enough of the pasta sauce to cover the bottom of the pan .  Add the cooked pasta, and immediately sprinkle with the grated Parmesan cheese.  Add the meat in a layer over the pasta, and then dot the pasta and meat with pinches of ricotta cheese.  Cover with the remaining sauce and then cover with the Italian cheese blend.  Bake at 375 degrees, covered with foil, for 35 minutes.  Then, remove the foil to let the cheese brown for another 5 minutes.  Let sit a few minutes before serving.  Enjoy!!

Easy Butternut Squash Soup

I love butternut squash.  Maybe it's the name, maybe it's the gorgeous yellow-orange color, or maybe it's just because how tasty it is.  The fact that it's nutritious is just a bonus at this point.  Since its texture is so creamy, butternut squash makes an excellent soup, or even just cubed and roasted as a side dish.

Ingredients (for 2 servings):

• 1 lb (about 2 cups cubed) of butternut squash, peeled and cubed
• 1/2 medium onion, finely chopped
• 1 tbsp unsalted butter
• 1 to 1.5 cups chicken broth
• salt and pepper
• 1/8 tsp nutmeg

The easiest way to peel a butternut squash is to chop it in half at the base of the neck, then chop off the stem.  With the larger flat side on the cutting board, use a sharp small knife to remove the skin in strips from top to bottom.  Unless you have a really good vegetable peeler, using a knife is best.  The base is a little more tricky since it is more rounded, but just be patient.  Don't forget to cut this in half to scoop the seeds out!

  Start by melting the butter in a saucepan over medium-high heat.  Add the onion and saute for 2 -3 minutes.  Then, add the squash to the pan, stirring to coat in the butter.  Sprinkle with salt and pepper (use less salt if your broth is not low sodium).  After another 2-3 minutes of sauteing, add the broth and bring to a simmer.  Keep covered and simmer for 10 minutes until the squash is tender.  Then, take the pan off of the heat and use either an immersion blender, a food processor or regular blender to puree the soup.  If you like having a few chunks, then just pulse the soup until you get the desired consistency.  Return to the heat and add the nutmeg, stirring for 1 - 2 minutes.  Do a taste test for more salt and pepper before serving.  Enjoy!

Easy Roasted Brussels Sprouts

Let's be honest.  Brussels sprouts have a bad reputation.  You may be thinking, "Well yeah, they taste awful," and have unpleasant flashbacks of bad cafeteria lunches.  Anyway, I think that you might give them another chance if you prepare them another (more delicious) way.  By roasting any vegetable, you bring out the best flavors by creating caramelization (is that a word?).  Here's probably the best part:  by slicing the sprouts, some of the leaves separate and turn into crunchy little chips after roasting in the oven.  Amazing.


Ingredients:

• 1-2 tbsp olive oil
• 1 lb Brussels sprouts, rinsed 
• salt and pepper

Take each rinsed sprout and cut the tough part of the stem off.  Then, carefully slice each sprout.  Think of the stem as the South Pole and slice from North to South.  You should get 4 to 5 slices from each one, depending on their size.  Don't worry if some of the leaves separate; you'll end up with those extra crunchy pieces that are surprisingly addicting.  Line a baking sheet with foil and toss the sprouts with the oil, salt and pepper.  I used about 1/2 tsp of kosher salt (which = 1/4 tsp table salt) plus some ground black pepper.  Bake in a 375 degree oven for 7 - 10 minutes.  Check on the pan halfway to see if the sprouts need to be stirred around.  You're looking for a brown caramelized color, but also stick a fork in the slices to test if they are done.  Serve immediately, and be sure to marvel at how different (and delicious) Brussels sprouts can taste when you cook them the right way!

Smoky Black Bean Soup

In honor of October and fall, I made my first batch of soup for the season!  I adapted this recipe from a Cooks Illustrated soup recipe but added my own twist--specifically three smoky ingredients.  The guajillo chili pepper, smoked ham and chipotle chili powder all add an amazing smoky flavor that is perfect with black beans.  If you want to omit the guajillo or substitute some other dried chili, feel free!  Also, you could easily make this vegetarian by omitting the ham and substituting vegetable broth.


Ingredients:

• 1 cup dried black beans, soaked for 6 hours (or overnight) and rinsed 
• 2 and 1/2 cups water
• 1 bay leaf
• 1 dried guajillo chili pepper (optional)
• pinch of baking soda
• 1/2 tsp table salt
• 1 - 2 tbsp vegetable oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 medium carrot, peeled and chopped
• 2 minced garlic cloves
• 1/2 tsp ground coriander
• 1/2 tsp ground chipotle chili powder
• 1/2 tsp kosher salt
• black pepper
• 2 - 3 oz chopped smoked ham
• 2 cups chicken broth

First, cook the soaked beans with the bay leaf, guajillo pepper, baking soda, and 1/2 tsp table salt in 2.5 cups of water in a saucepan for 30 - 40 minutes until tender.  Do not drain the cooking liquid, but remove the bay leaf and guajillo pepper.  Meanwhile, chop the vegetables and heat the oil in a large saucepan or Dutch oven.  Add the onion, bell pepper, and carrot; sprinkle with 1/2 tsp kosher salt and some black pepper.  Saute until slightly golden, about 8 - 10 minutes.  Add the garlic and remaining spices, stirring around in the pan for 1 minute.  Then add the beans (in their cooking liquid) plus the ham and chicken broth.  Finely chop the guajillo pepper and add it to the pot.  Simmer for 30 minutes.  I used an immersion blender to add some body to the soup, but you could instead puree 1- 2 cups of the soup in a regular blender or food processor.  Serve with a dollop of sour cream and/or some chopped green onion.  Enjoy!

Homemade Apple Butter

Mmmm, apple butter.  Believe it or not, it takes me back to a first grade school day when we made apple butter and corn bread with our "eighth grade buddies."  Since then, I've picked up jars and jars of it at farmers' markets during the fall.  A few days of cool fall weather gave me an apple butter craving, so I decided to make my own!  The key is patience; with time, the apples cook down into a beautiful, thick "butter."  I used Jonathan apples, which were pretty tart by themselves.  Obviously, your choice of apple might change the amount of sugar necessary to get the desired sweetness.

Ingredients:

• 5 cups apples, peeled and chopped
• 2 tsp lemon juice
• 1/2 cup water
• 1/4 cup brown sugar, lightly packed
• 1/4 cup white sugar
• 1 tbsp unsalted butter
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

As you chop the apples, toss them in a bowl with the lemon juice and water to prevent browning.  In a medium saucepan over medium-low heat, melt the butter and then add the apples (in lemon water), sugar, salt and spices.  Cover for 15 minutes to simmer; if the mixture is boiling, turn down the heat to low.  With a potato masher, mash the apples and continue to simmer without the lid for another 60 to 90 minutes.  Occasionally stir the apples and use the masher to obtain a smooth consistency.  You are looking for the apples to turn a caramel-brown color and very condensed.  To test whether it has cooked long enough, put a small dollop on a plate and wait 10 minutes.  If there is a pool of liquid that develops around the apple butter, it needs to cook longer in order to simmer out the excess liquid.  This is also a good time to taste for sweetness.  After the apple butter is ready, cool slightly before storing in a sealed jar in the refrigerator.  Personally, I think apple butter can go on anything--biscuits, pancakes, oatmeal, graham crackers, you name it.  Just pop it in the microwave to reheat.  Enjoy!

Pineapple & Chorizo Tacos with Red Cabbage Slaw

While I was visiting a friend in Baltimore this summer, we got lunch at this cute little food truck called Gypsy Queen Cafe.  The menu looked incredible, and after much deliberation, I settled on the Chorizo & Pineapple taco.  It sounds like an odd combination, but I love spicy and sweet foods paired together.  After the first bite, I vowed to recreate it when I got back home!  Using red cabbage to make a slaw instead of as raw garnish was my idea, but feel free to just use lettuce if you aren't keen on cabbage.

Ingredients for the slaw:

• 1/2 small head of red cabbage
• 2 tbsp sugar
• 3/4 tsp kosher salt
• 2 tbsp vegetable oil
• 1 tbsp lime juice
• 1 tbsp apple cider vinegar
• freshly ground black pepper, to taste

Cut the cabbage into thin ribbons, then toss in a colander with the sugar and salt.  Let it sit for at least 30 minutes and up to a few hours to drain off excess water and slightly wilt the cabbage.  When the cabbage is ready, whisk the lime juice, vinegar, vegetable oil and pepper together.  Don't consider adding any extra salt or sugar until you have tossed the cabbage into the dressing, and tasted for seasoning.  Let the slaw sit at room temperature while you prepare the rest of the tacos.  


Ingredients for 4 tacos:

• 2 chorizo links, casings removed
• 1/3 cup diced pineapple (canned or fresh is fine)
• 1 tbsp tomato paste
• 1/4 cup minced onion
• Red Cabbage Slaw (from above)
• small tortillas or taco shells, for serving

In a skillet over medium-high heat, break the sausage up into smaller pieces to brown it.  When the meat is almost cooked through, add the minced onion and cook until slightly tender.  Next, add the pineapple, stirring to incorporate the flavors in the skillet.  Finally, add the tomato paste and stir.  Turn the heat down and continue to stir.  Taste the filling for seasoning (either for more salt or some hot sauce for more heat).  Immediately serve in warm soft tortillas or taco shells with a spoonful of the crunchy red cabbage slaw.  Enjoy!

Delicious Summer Peach Cake

Tasked with bringing dessert to a family dinner, I came across this amazing Cooks Illustrated recipe for a peach cake.  Perfect for the end of summer, right?  Not only is it delicious and sweet, but quite a stunning dessert too.  I made the cake with half nectarines and half peaches, but I think it would taste almost the same to use all peaches.  Here is a link to the original web page, but I have the recipe posted here too.  To really knock this out of the park, serve with scoops of vanilla ice cream!

Ingredients:

• 2 ½ pounds peaches , pitted and cut into 1/2 inch-thick wedges
• 5 tablespoons peach schnapps
• 4 teaspoons lemon juice
• 6 tablespoons plus 1/3 cup granulated sugar 
• 1 cup all-purpose flour
• 1 and  1/4 teaspoons baking powder
•  ¾ teaspoon salt
• ½ cup packed brown sugar
• 2 large eggs
• 8 tablespoons unsalted butter , melted and cooled
• ¼ cup sour cream
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon plus 1/8 teaspoon almond extract
• 1/3 cup panko bread crumbs , finely crushed

1.       Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.

2.      Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.

3.       Spray 9-inch spring-form pan with vegetable oil spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined.  Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.

4.       Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top.  Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.

5.       Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.

New Perfect Snack: Crunchy Toasted Chickpeas

If you love snacking on nuts and are looking for a healthier option, try this recipe!  I think chickpeas are delicious in any form, but even if you're not crazy about them, you should still give these a shot.  Roasting them in the oven crisps the outer shell so they taste crunchy and nutty at the same time.  If you don't have sesame oil, that's okay, they'll still turn out great!  I just might have to double the recipe next time; they're pretty addicting. . .


Ingredients:

• 15 oz can chickpeas, drained and rinsed
• 1/2 tsp kosher salt
• 1/8 tsp cayenne pepper
• 1 tsp sesame oil
• 1 tsp olive oil
• 1/2 tsp ground coriander
• 1/4 tsp paprika

Make sure the chickpeas are completely dry; this will give them the maximum crunch.  Heat the oven to 375 degrees.  In a medium bowl, combine all ingredients and mix to coat the chickpeas in the oil and spices.  Spread the chickpeas evenly on a sheet pan with edges and bake for 20 to 25 minutes until toasty.  The chickpeas will have shrunk slightly and turned a light brown color.  Cool on paper towels and serve warm or at room temperature.  Enjoy!

Tangy Potato Salad with Garlic and Capers

So I've gone on a bit of a recipe rampage, but I've had some free time lately and what's more fun than making up recipes??  Here's the sell on this recipe:  it's perfect if you're tired of the typical, mayonnaise-y, heavy potato salads.  The dish has a lot of tang from the capers and vinegar, which I think is great for potatoes.  Make this side dish for your next grill night; I think it'll become a favorite!

Ingredients:

• 1 and 1/2 pounds small potatoes (red or baby Yukon)
• salt and pepper
• 2 tbsp olive oil
• 2 tbsp capers + 1 tbsp of the caper juice
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 minced garlic clove

Rinse and scrub the potatoes, but leave the skin on.  Slice them thinly, about 1/8 of an inch thick.  Dump the sliced potatoes in a medium stockpot and cover with cold water.  Sprinkle a good pinch of kosher salt in with the water and bring to a boil.  When the water boils, turn down the heat and simmer for 5 to 6 minutes until the potatoes are tender.  Meanwhile, whisk together the remaining ingredients (add salt and pepper to taste, though I used 1/2 tsp kosher salt and 1/4 tsp pepper).  When the potatoes are done, drain them and toss them with the dressing in a bowl.  Again, taste for seasoning.  I think these potatoes are best served warm, not piping hot from the pan, so allow them to sit in the dressing at room temperature for a bit.  Feel free to garnish with some chopped parsley and enjoy!

Gnocchi with Creamy Spinach

This pasta dish was a snap to put together and absolutely delicious!  I have not attempted to make my own gnocchi pasta yet, so for now, I just used a frozen gnocchi from the grocery store.  Feel free to use either goat cheese or sheep's milk cheese.  I recommend using an herbed cheese to provide even more flavor (my sheep's milk cheese was infused with chopped rosemary).

Ingredients (for 2 servings):

• 1/2 lb gnocchi pasta
• 2 cups fresh spinach
• 1 clove minced garlic
• 1 green onion, finely chopped
• 1 tsp olive oil
• 2 - 3 tablespoons sheep's milk cheese
• salt and pepper

Just cook the gnocchi according to package directions.  Be mindful of the cooking time; gnocchi only takes 2 to 3 minutes, so when the spinach cheese sauce is almost ready, drop in the pasta to the boiling water.  

In a small saucepan, heat the olive oil over medium heat.  Add the chopped green onion and a sprinkle of salt and pepper.  Saute until softened, about 2 minutes, then add the garlic and spinach.  When the spinach has wilted, turn the heat to low, and add the cheese.  Stir to melt the cheese, and taste the sauce for additional seasoning.  Keep the sauce warm, but not bubbling, while you wait for the pasta.  Serve the pasta tossed together with the sauce and enjoy!

Blueberry Pound Cake

This is a delicious pound cake recipe from the cookbook Baking Illustrated.  The original recipe was for plain pound cake, but I decided to brighten it up with lemon zest and a sprinkling of summer-fresh blueberries.  The blueberries sink to the bottom as they bake, which looks really cool when you slice into it.  Baking this cake takes a little bit of patience (and maybe a trip to the grocery store if you don't have cake flour), but it is SO worth it.   I made this in an 8 x 8 pan, but you could use a large loaf pan or 4 mini loaf pans.

Ingredients:

• 2 sticks unsalted butter, softened but still cool
• 1 1/3 cups sugar
• 3 large eggs + 3 yolks, at room temperature
• 1 1/2 tsp vanilla extract
• 1 tsp grated lemon zest
• 1 1/2 tsp water
• 1/2 tsp salt
• 1 1/2 cups plain cake flour
• 1 cup blueberries, washed and dried

Preheat the oven to 325 degrees and grease a loaf pan or 8 x 8 pan.  For easy removal from the 8 x 8 pan, I recommend lining with parchment paper after spraying with cooking spray.  Beat the butter with a mixer at medium-high speed for 15 seconds until smooth.  With the machine still running, slowly add the sugar and beat for another 4 to 5 minutes, until light, fluffy, and almost white.  In a 2-cup measuring cup, stir together the eggs, yolks, vanilla, lemon zest, and water.  With the mixer running at medium-high speed, add the egg mixture to the butter and sugar in a very slow, thin stream.  Finally, beat in the salt.  Sift 1/2 cup of the cake flour over the batter bowl.  Gently fold it in with a spatula, scraping up from the bottom of the bowl to incorporate all of the flour.  Repeat with another 1/2 cup of cake flour.  Next, fold in the blueberries with the final sifted 1/2 cup cake flour.  Scrape the batter into the prepared pan, smoothing the batter evenly into corners.  Bake until a toothpick comes out clean, 60 - 70 minutes if using an 8 x 8 pan or 70 - 80 minutes if using a loaf pan.  Let the cake rest for 5 minutes in the pan, then invert onto a wire rack so that it is right-side up.  (It will take an extra plate or cooling rack to accomplish this.)  Cool to room temperature and serve in slices, alone or with some sliced fresh fruit and whipped cream.  Enjoy!

Saucy, Spicy Red Beans & Rice

This is maybe a strange time of year to make red beans and rice; I've mostly been making tons of light, summery recipes with fresh veggies.  However, I recently saw an episode of "Five Ingredient Fix" that spurred me to try it!  This is sort of a mix between Claire Robinson's recipe from the show and a Cook's Illustrated recipe.  Red beans and rice is a delicious, comforting food, and very low maintenance.  The only thing I had to specifically buy for the recipe was the sausage!  I used dried beans that I soaked overnight; the advantage over canned beans is that soaked, dried beans will absorb all the spice and flavors as they cook.
                                                     [PICTURE COMING SOON]
Ingredients:

• 1 tsp canola oil
• 1/2 lb andouille sausage, cut into chunks
• 1 cup dried red beans, rinsed and soaked overnight
• 4 oz can of tomato paste
• 1 medium onion, chopped
• 1/2 green bell pepper, chopped
• 1 large clove minced garlic
• 2 small bay leaves (or 1 large)
• 3 cups water
• 1/4 to 1/2  tsp dried oregano
• 1/4 tsp cayenne pepper 
• salt and pepper
• cooked rice, for serving

     Start by preheating the oven to 300 degrees.  In a large dutch oven (or large saucepan), heat the oil over medium-high heat; saute the onion and pepper and sprinkle with salt and pepper.  After 2 - 3 minutes, add the sausage and garlic, stirring to make sure the garlic does not burn.  When vegetables have a little color, add the tomato paste, water, beans, bay leaves, oregano, cayenne, 1 tsp kosher salt and freshly-ground black pepper.  Stir to combine, and bring to a boil before transferring to the preheated oven. 

     Bake for 1 hour, stirring after 30 minutes.  Taste the beans for tenderness; if they are still not soft enough, continue to bake the dish.  Discard the bay leaves; serve the beans over hot cooked rice.  Enjoy!

Mini Chocolate Pudding Cakes

Right now you're having one of two thoughts:  (1) What the heck is a pudding cake? or (2) Why is this girl so obsessed with chocolate?  Both of these questions can be answered by MAKING THIS RECIPE, originally from the Baking Illustrated cookbook.  Okay, so a pudding cake is similar to a dump cake in that the ingredients are not all incorporated into a batter before baking.  The result is a rich cake surrounded by a chocolatey, silky pudding.  If you're trying to impress someone, I highly recommend making this dessert!

Ingredients (for 8 cakes in small ramekins)

• 2 tsp instant coffee mixed with 1.5 cups water (or 1 cup coffee + 1/2 cup water)
• 2/3 cup cocoa powder
• 1/3 cup loosely-packed brown sugar
• 2/3 cup granulated sugar
• 6 tbsp unsalted butter
• 2 oz bittersweet or semisweet chocolate, chopped (if using bittersweet, increase sugar to 1 cup)
• 3/4 cup flour
• 2 teaspoon baking powder
• 1 tablespoon vanilla extract
• 1/3 cup milk
• 1/4 teaspoon salt
• 2 large egg yolks

Spray the ramekins with cooking spray, and preheat the oven to 400 degrees.  Set the ramekins on a baking sheet in case they bubble over.  Stir together 1/3 cup of the cocoa, the brown sugar, and 1/3 cup of the granulated sugar in a small bowl, breaking up any large clumps; set aside.  Melt the butter, remaining 1/3 cup cocoa, and chocolate in the microwave on half power, stirring occasionally until smooth.  Set aside to cool slightly.  Whisk the flour and baking powder in a small bowl to combine.  In another bowl, whisk the 1/3 cup sugar with the vanilla, milk, and salt and then add the egg yolks, beating to combine.  Add the chocolate mixture, whisking constantly to combine, and then add the flour mixture and whisk until the batter is evenly moistened.  

Divide the batter evenly among the ramekins (about 1/4 cup per ramekin) and level with the back of a spoon; sprinkle about 2 tablespoons cocoa mixture over the batter in each ramekin.  Pour 3 tablespoons coffee mixture over the cocoa mixture in each ramekin.  Bake until puffed and bubbling, about 20 minutes (do not overbake.)  Cool the ramekins about 15 minutes before serving.

Alternative to mini cakes:  Use an 8-inch square baking dish (sprayed with cooking spray) and pour all the batter in, sprinkle the cocoa mixture, and then pour the coffee mix on top.  Bake at 325 degrees for 45 minutes, then cool at least 30 minutes before serving.

Summery Zucchini and Tomato Bake

Hooray for summer and tomatoes and zucchini!  This is the perfect time of year to make a dish like this.  I had seen a similar recipe for a layered tomato and zucchini dish, but it looked a little boring, so I changed it!  I ended up with a keeper--I had to stop myself from eating the entire dish (yes, it is that good).  Serve this crunchy vegetable goodness over pasta or perhaps use as a side dish!

Ingredients (for 3-4 small servings):

• 1 medium yellow squash, sliced
• 1 zucchini, sliced
• 2 medium tomatoes, sliced (and drained on a paper towel)
• 1 small onion, thinly sliced
• salt, pepper, and Greek seasoning (or your favorite herb blend)
• 1/4 cup grated Parmesan
• 1/3 cup breadcrumbs (I used Panko, which adds extra crunch)
• olive oil

This is really simple to prepare.  Preheat the oven to 375 degrees F.  Next, spray an 8-inch baking pan with cooking spray, then start layering:  

  1) a layer of zucchini and yellow squash + sprinkle of salt, pepper and Greek seasoning

  2) sprinkle some sliced onion and add half of the tomato slices + salt and pepper

  3) repeat layers 1 and 2 until the veggies are gone

At this point, put the dish in the oven for 10 minutes; this is to precook the veggies before adding the breadcrumb topping.  Meanwhile, mix the breadcrumbs with the Parmesan and add some more pepper.  Take the dish out of the oven and generously sprinkle the topping all over the veggies.  Drizzle a bit of olive oil over the breadcrumb mixture.  Put it back in the oven and bake another 17 - 20 minutes until the dish is bubbling and golden brown.  Enjoy!  You might as well eat it all in one sitting; the breadcrumbs will not stay crunchy as leftovers :o)

Healthy Almond and Cherry Granola bars

I think I've admitted it before:  I love granola bars--oatmeal raisin, chocolate chip, peanut butter, you name it.  I adapted this recipe off of an Ellie Krieger recipe called Walnut and Dried Cherry bars, but I changed few of the ingredients and their quantities.  I prefer granola bars that are not too sweet, so these are perfect.  With that in mind, feel free to increase the amount of honey or brown sugar to suit your taste, but remember that the cherries are very sweet!

Ingredients:

• 1 and 1/4 cup old-fashioned oats
• 1/2 cup wheat bran
• 2 tbsp flour
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 large egg
• 1/3 cup roasted unsalted almonds, chopped
• 1/2 cup dried cherries, chopped
• 1/3 cup unsweetened applesauce
• 1/4 cup honey
• 2 tbsp packed brown sugar
• 3 tbsp vegetable oil
• cooking spray

     Heat the oven to 350 degrees and spray an 8-inch baking dish with cooking spray.  In a medium bowl, whisk together the oats, wheat bran, flour, cinnamon, nutmeg, and salt.  Then add the chopped almonds and cherries.  In another bowl, whisk the egg, honey, applesauce, brown sugar, and oil.  Combine the oat mixture with the wet ingredients and stir until thoroughly mixed.  Press the mixture into the 8-inch baking dish, using your fingers or the back of a spatula.  Bake for 26 - 28 minutes until the edges and top are golden brown (longer for more crunch).  Cool at least 30 minutes before cutting into 12 bars.  Enjoy!

Baked Sweet Potato Latkes with Spicy Black Bean Sauce

This recipe, like some of my others, was kind of an experiment!  I knew that I liked the flavor combination of sweet potatoes and black beans, plus my aunt had just told me about some sweet potato latkes that she ate recently.  So I looked up a simple latke recipe and added different seasonings that I thought would complement sweet potatoes.  Since I try to keep my recipes healthy, I chose to bake these instead of frying them.  (I can only imagine how phenomenal these latkes would be, if fried!)  The latkes are really good on their own, but if you want some complexity, try the black bean sauce and maybe some sour cream!

Ingredients for the latkes:

• 2 medium sweet potatoes, grated
• 2 scallions, minced
• 2 eggs
• 2 tbsp flour
• 1 tsp cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• 1 tsp kosher salt
• cooking spray

Ingredients for the black bean sauce:

• 3/4 cup canned black beans, drained and rinsed
• 1/4 cup broth (vegetable or chicken)
• 1 scallion, sliced
• 1/2 bell pepper, chopped
• 2 tsp olive oil
• 1/2 tsp cumin
• 1 chipotle pepper (canned in adobo sauce)
• 1 clove minced garlic

Preheat the oven to 375 degrees.  Start by grating the potatoes (either by hand or with a food processor grating attachment).  In a colander, mix the grated potato with the 1 tsp of salt.  Let sit in the sink for a few minutes, then press out as much moisture as possible (I put a piece of plastic wrap over the potato and pressed down with a large spoon).  In a medium bowl, beat together the remaining latke ingredients, then stir in the potato.  Spray a foil-lined cookie sheet generously with cooking spray.  Using a spoon, take a small dollop of the mixture and press into a thin patty on the cookie sheet.  Repeat until the mixture is gone (expect to make about 15 latkes), using another greased cookie sheet if necessary.  Spray the latkes with more cooking spray.  Bake for 9 minutes, then flip the latkes over, baking another 5 - 7 minutes until golden brown.  

Meanwhile, heat the olive oil in a skillet over medium-high heat; add the bell pepper and sprinkle with salt and pepper cook 5 - 7 minutes when it is tender and starting to brown.  Add the garlic and scallion, stir for 30 seconds, and then remove from heat.  In a food processor, process the beans, broth, bell pepper mixture, chipotle, and cumin. Return it to the skillet and warm over medium heat.  If you want a thinner sauce, add more broth.  After the black bean sauce is warmed, serve a dollop on top of the latkes, garnishing with scallion and/or sour cream.  Enjoy!

Rich Chocolate Cake with Chocolate Glaze

         Hi, my name is Katie, and I'm a chocoholic.  Okay, not really, but this cake recipe might just turn you into one.  Sure, the boxed cake mixes are super convenient, but they just can't compete with the chocolate intensity of this cake recipe!  The cake and the glaze are from the cookbook Baking Illustrated; and the results were good enough to share.  Take a look:

Ingredients for the Glaze: 

• 1/2 cup heavy cream
• 2 tbsp light corn syrup
• 4 oz semi sweet chocolate, chopped
• 1/2 tsp vanilla extract

Ingredients for the Cake:

• 3/4 cup cocoa powder (2.25 oz)
• 1 and 1/4 cup unbleached all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 8 oz semisweet chocolate, chopped
• 12 tbsp butter 
• 4 large eggs
• 1 and 1/2 cups sugar
• 1 tsp vanilla extract
• 1 cup buttermilk

          Before you start, I recommend letting the eggs and buttermilk sit at room temperature for about 30 minutes; it helps incorporate the batter ingredients more easily.  

1. Adjust an oven rack to the middle position and preheat oven to 325 degrees F.  Grease the bottom and sides of a 9x13 inch baking pan.

2. Sift together the cocoa, flour, baking soda, and salt in a medium bowl; set aside.  Using a microwave, heat the chocolate and butter in a microwaveable bowl (or measuring cup) for 2 -3 minutes on half power, stirring occasionally.  If the chocolate is not melted and smooth, microwave for longer.  Let cool slightly.  Whisk the eggs, sugar, and vanilla in a large bowl; whisk in the buttermilk.  

3. Whisk the chocolate mixture into the egg mixture until combined.  Whisk in the dry ingredients until the batter is smooth and glossy.  Pour the batter into the prepared pan and spread evenly.  Bake until firm in the center when lightly pressed and a toothpick comes out clean (35 - 40 minutes).  Cool on a wire rack and start making the glaze.  

4.  For the glaze:  heat the cream and corn syrup in a small saucepan and bring to a simmer over medium heat.  Remove from the heat and add the chocolate; cover and let stand for 8 minutes.  Stir the chocolate into the cream.  If the chocolate has not completely melted, return the pan to low heat, stirring constantly until melted.  Add the vanilla and gently stir it in.  Let the glaze cool for a couple minutes, then pour directly onto the warm cake, spreading the glaze to the corners if necessary.  

5. Allow the cake to cool completely before serving, 1 - 2 hours.  Alternatively, you may refrigerate the cake after it has cooled and the cake is much easier to cut and serve.  Enjoy!

Mediterranean Risotto with Sun-dried Tomatoes and Feta

Gosh it's been a long time since I posted a recipe!  The semester has been busy; that's for sure.  Anyways, here is a risotto recipe that I came up with on a recent spring evening.  Even though this is a hot dish, the lemon juice and parsley give a fresh, light taste.  I think this would also be good with some roasted asparagus tossed in at the end.  Experiment!

Ingredients (for 3 - 4 servings):

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 large garlic clove, minced
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• salt and pepper
• 1 cup arborio rice
• 1.25 cups water
• 1 cup broth (chicken or vegetable) 
• 1/3 cup sun-dried tomatoes, diced (re-hydrated if using dried)
• 1/4 cup grated Parmesan cheese
• 2 - 3 tablespoons minced fresh parsley
• Crumbled feta cheese, for serving

To rehydrate the sun-dried tomatoes, simply soak them in hot water for 10 minutes before dicing.  To start, heat the oil in an large saucepan, then saute the onion and bell pepper over medium-high heat (plus season with some salt and pepper).  Meanwhile, heat the broth and water to a simmer in a separate pot (this is key for making risotto).  When the onion and pepper are starting to brown and are tender-crisp, add the garlic, stirring until fragrant.  Then add the arborio rice, stirring around for 1 - 2 minutes.  You want the edges of the rice to look translucent.  Now add the lemon juice, balsamic vinegar and sun-dried tomatoes.  Stir to coat the rice and veggies.  Turn the heat to medium, and begin adding 1 ladle of broth to the pot at a time, stirring to prevent the rice from sticking.  Continue adding the broth a little at a time over a period of 25 - 30 minutes, stirring occasionally.  This slow process will make the risotto creamy since the starches are slowly released from the grains of rice.  After all the broth has been added, taste the risotto to see if more salt or pepper is necessary (this will depend on how much sodium is in your broth).  Remove the risotto from the heat and stir in the Parmesan cheese and the parsley.  To serve, add a sprinkle of feta cheese and more parsley, if desired.  Enjoy!

Roasted Parsnip and Cauliflower Soup

Having never cooked with parsnips, I spontaneously bought some at the grocery store and thought they would work well with cauliflower for a soup.  This turned out better than I could have imagined.  Since I had to fight the desire to eat this whole recipe, I think I did well on this one!  This makes two servings, but feel free to double it up to serve more.  


Ingredients:

• 2 medium/large parsnips (peeled and cut into chunks)
• 1/2 lb cauliflower, cut into florets
• 3 small scallions (white and green parts), chopped
• 2 cloves minced garlic
• 1 tbsp olive oil
• 1/2 tbsp butter
• 1/4 cup milk
• 1 cup chicken stock
• salt and pepper

Preheat the oven to 375 degrees and cut up the parsnips and cauliflower.  Toss them the olive oil, sprinkle with salt and pepper and spread evenly onto a cookie sheet.  Roast the vegetables for 30 minutes until they are starting to brown.  I recommend stirring them 1 or 2 times during the 30 minutes.  After removing them from the oven, put a saucepan over medium-high heat and add the butter.  Then add the scallions and garlic, stirring so the garlic doesn't burn for about 2 to 3 minutes.  Add the milk to the pan and scrape any browned bits off.  Also add the roasted vegetables and the broth.  Using either a food processor or immersion blender, puree the soup to your desired thickness/chunkiness.  I like chunks in my soup for texture, so I didn't puree it completely.  Taste the soup to see if it needs more salt or pepper, and then bring to a simmer for 5 minutes.  Serve with a sprinkle of your favorite shredded cheese.  Enjoy!