Rosemary, Raisin and Pine Nut Crackers

I searched for this copy-cat recipe after trying Trader Joe's Raisin Rosemary Crisps at a party.  They are so addicting, and that is saying something since I'm not always crazy about raisins in my food.  I think the Trader Joe crackers have sunflower seeds in them, but I thought pine nuts were a good swap.  I adapted my recipe off of this recipe on Pop Artichoke.  It is not a quick recipe since there is a lot of waiting time, but it is pretty damn impressive to bring your own crackers to a party.  Give this one a try!  

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons sugar
• 2 tablespoons honey
• 1 cup raisins
• 1/2 cup pine nuts, toasted in a skillet
• 3 tablespoons fresh rosemary, minced

Let me just start by saying how important it is to use fresh rosemary for this, and also that you will need to use buttermilk rather than milk in order for the baking soda to properly rise.  If you do not have buttermilk, simply pour almost a full cup of milk, and add 1 tablespoon of lemon juice or white vinegar (let it sit on the counter for 3 - 5 minutes before using).  Preheat oven to 350º F. Spray two loaf pans with cooking spray or use a little vegetable oil.  In a medium bowl, mix both flours, baking soda, salt, rosemary, and sugar with a whisk.  Switch to a large spoon and mix in the buttermilk and honey so that it is thoroughly incorporated.  Carefully add the raisins and pine nuts, stirring enough so that they are evenly distributed throughout the batter.  Divide the batter into the two loaf pans, and do your best to spread it to the corners in an even layer.  Bake the loaves in the preheated oven for 20 - 25 minutes, until the loaves are golden brown and starting to pull away from the sides.  Straight from the oven, remove the loaves from the pan onto a cooling rack; the loaf should come out easily if you turn the pan over onto the cooling rack and tap the bottom a few times.  Let the loaves cool completely before moving on; when they are cool, wrap the loaves in foil and freeze for at least 2 hours.  This is the only way you will be able to thinly slice this loaf without it crumbling.  I kept mine in the freezer for a couple of days and then re-baked them the day before Thanksgiving.  

When you are ready to turn these into crackers, preheat the oven to 300º F.  Spray a couple of baking sheets with cooking spray or smear a light coating of vegetable oil onto the surface.  Place the frozen loaf on a cutting board and use a sharp knife (preferably serrated) to thinly slice the loaf into crackers.  I aimed for 1/8 of an inch in thickness.  Arrange the slices on the baking sheet and bake for 10-12 minutes then flip the crackers over and bake for another 10-12 minutes.  You are looking for a deep golden brown color all over the cracker, not just the edges.  If they need a little longer, keep them in for a couple more minutes but watch them carefully.  Allow the crackers to cool on a wire cooling rack, 20 or so minutes.  Enjoy!  These will keep for over 1 week if you seal them in a container.  My family ate them all before I could really tell how long they would last.  Enjoy!

Chocolate-dipped Almond Shortbread Cookies

I made these cookies as part of our family's "dessert spread" for Thanksgiving.  Nope, we can't just have pumpkin pie; we need pumpkin pie, pumpkin cake, chocolate hazelnut biscotti, flour-less chocolate cake and SHORTBREAD cookies.  I found the recipe on Cooking Channel and just tweaked it a little bit for my own taste.  These are really simple to make since there are only a few ingredients, and you are able to "slice and bake" the dough.  How lovely.  

Ingredients:

• 8 tbsp unsalted butter, softened
• 3/4 cup sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 cups roasted almonds, ground in a food processor
• 1 tsp orange zest
• For glaze: 1 cup chocolate chips + 1 tsp shortening

First, mix the flour and ground almonds together and set aside.  NOTE:  If your almonds are salted, you do not need additional salt in the dough.  However, if your nuts are unsalted, add 1/4 tsp of salt to the flour mixture.  Using a mixer, cream the softened butter and sugar together for 3 - 4 minutes on a medium speed until it looks light and airy.  Reduce the speed on the mixer and add the egg, orange zest and vanilla extract.  Slowly add the flour and almonds into the mixing bowl on a low speed.  Scrape the sides every so often to make sure the flour is all incorporated.  When the dough is all mixed, spread a large sheet of plastic wrap onto your counter.  In big spoonfuls, line the dough up on the plastic wrap so it is easier to form into a log.  Use your hands to pat and roll the dough into a log that spans about 2 inches in diameter.  Roll the plastic wrap tightly around the log and store in the refrigerator for at least 2 hours or up to 3 days.  

When you are ready to bake, preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper or silicone baking liners.  Remove the plastic wrap from your log of dough and use a butter knife to slice 1/4 inch thick rounds.  Place each round a few inches apart from each other on the cookie sheet.  Bake for 13 - 15 minutes until the edges turn golden brown.  Let cool on the cookie sheet for 2 - 3  minutes before removing to a cooling rack.  

To dress these up a little, dip them in chocolate.  Do it.  

Melt 1 cup chocolate chips in the microwave with 1 tsp of shortening (microwave tip:  only use half power and stir the chocolate frequently).  When the chocolate is fully melted, but not piping hot, carefully dip each cookie into the chocolate and place back onto wax paper or parchment paper.  These will need to cool for 15 - 20 minutes before they harden.  I used Ghirardelli semi-sweet chocolate chips, but you could use milk chocolate if you prefer.  Enjoy!

Pull-Apart Pumpkin Bread... Layered with Cinnamon-Sugar

I believe this is the only post on my Pinterest recipe board that I have actually made!  And let me tell you, it was so worth it.  This bread is highly addictive; pillowy pieces of pumpkin-spiked bread covered in a sticky, delicious caramel.
Dare I say, that it kicks regular pumpkin bread's butt.

(Recipe adapted from Sunny Side Up)

Dough Ingredients

•  2 Tbsp unsalted butter 
• 1/2 cup warm milk
• 2 1/4 teaspoons (1 envelope) active dry yeast 
• 3/4 cup canned pumpkin  
• 1/4 cup white sugar
• 1 tsp salt 
• 2 1/2 cups bread flour

Cinnamon-sugar topping

• 1/4 cup granulated sugar 
• 1/4 cup packed brown sugar
• 2 tsp ground cinnamon
• 1/2 tsp fresh ground nutmeg 
• 2 Tbsp unsalted, melted butter

NOTE:  I specifically bought bread flour for this recipe; I've read in cookbooks that there really is a difference in the end result due to the protein content.  I also highly encourage the use of a stand mixer with a dough hook attachment; you'll be glad you didn't have to do the kneading yourself!

In a saucepan over medium-high heat, melt 2 tablespoons of butter, letting it bubble and simmer until it turns a golden brown color.  Watch it carefully so it does not burn.  Add the warm milk into the pan and continue to simmer for another minute before removing it from the heat to cool down.  I found that pouring it directly into my metal KitchenAid mixing bowl helped it to cool down faster.  When the mixture is no longer hot but still very warm (between 105 - 115 degrees), add the yeast and 1/4 cup white sugar into the mixing bowl.  Give it a quick stir to combine, and then let this mixture sit for 5 - 10 minutes to "bloom" the yeast.  The mix should look foamy on top after the yeast starts to feed on the sugar.  Next, add the the canned pumpkin, salt, and just 1 cup of flour.  Set the mixer to Stir until combined, then add the rest of the flour 1/2 cup at a time.  Either by hand or machine, knead the dough for 6 minutes.  If using a dough hook, the dough will form a heavy ball around the hook, looking smooth and elastic.  The dough will still be slightly sticky.  But if you feel the dough is too sticky, add extra flour 1 tablespoon at a time.
Allow the dough to rise by placing it in a large lightly-oiled bowl and cover with a clean towel or loose plastic wrap.  Place the bowl in a warm place for 80 - 90 minutes or until doubled in size.
When the dough is almost done rising, melt 2 tablespoons of butter in a small bowl.  Stir in the remaining 1/4 cup white sugar, 1/4 cup brown sugar, cinnamon, and nutmeg.  Also, grease and flour a 9×5 loaf pan and set aside.

After your dough has doubled in size, dump out onto a clean surface that is sprinkled with a bit of flour.  Add flour to your hands and and knead for another 1 - 2 minutes.  Using a rolling pin, roll the dough into a 20×12 inch rectangle (about 1/4 inch thickness).  Sprinkle the cinnamon-sugar mixture over the dough and smooth around so it is evenly spread.  Cut the rectangle into equally-sized squares (about 2" x 2") using a butter knife or pizza cutter.  Stack the squares one on top of the other into two "towers" of dough, and then place them  vertically into the loaf pan.  Cover the pan with a clean towel and let rise for another 25 - 35 minutes.

When time is almost up for the second rise, preheat your oven to 350 degrees. Bake the loaf for 35-45 minutes or until the top and sides are a deep golden brown.  Don't be tempted to take the pan out before 35 minutes; the inner squares will still be a little doughy.   Let the loaf cool a little before digging in, but this is best when it is warm.  Enjoy!

Easy Blueberry Muffins with Streusel Topping

This has become my go-to recipe for blueberry muffins; they are light, cake-y and the streusel crunch adds just the right amount of sweetness in every bite.  You can't eat just one!  And if you're K, you will eat seven in two days.  [Recipe adapted from Better Homes & Gardens 75th Anniversary cookbook]

Ingredients

• 1 3/4 cup unbleached flour
• 1/4 tsp salt
• 2 tsp baking powder
• 1/3 cup sugar
• 1 egg 
• 3/4 cup milk
• 2 tsp lemon juice
• 1/4 cup canola oil
• 1 cup blueberries, fresh or frozen

For the Streusel Topping:

• 2 tbsp cold, cubed butter
• 3 tbsp brown sugar
• 3 tbsp flour
• 1/4 tsp cinnamon
• 1/8 tsp ground nutmeg
• 1/4 cup chopped pecans (optional)

Preheat the oven to 400 degrees and line a 12-count muffin tin with paper or foil muffin liners.  Start by combining the lemon juice into the milk; this is the common trick for making a substitute for buttermilk (and it does make a difference for baked goods!).  Then, sift together the flour, salt and baking powder in a medium bowl.  In another medium-sized bowl, whisk the egg with the sugar until frothy, then whisk in the milk and oil.  Pour the wet ingredients into the dry and mix with a large spoon, just until incorporated.  Then carefully fold in the blueberries.  For the streusel, cut the butter into the flour, sugar and spice mixture until the topping resembles coarse crumbs.  You can do this either with a mini food processor or with patience and a fork :-)  If using nuts in the topping, stir those in last.  
Fill each muffin cup about 2/3 of the way with batter and then sprinkle with a few teaspoons of the streusel topping.  This is what mine looked like before baking (this batch was without pecans in the streusel):

Bake these at 400 degrees for 14 - 18 minutes; the cook time will depend on how powerful your oven is as well as how dark/heavy your muffin tin is.  Enjoy!  Go the extra mile this weekend and make them for breakfast.

Homemade Chocolate-dipped Cake Balls

Everyone seems to be obsessed with cake balls lately.  I’m pretty sure I just saw pictures of a wedding reception that featured cake balls.  Well, I wanted to see what the fuss was all about.  But the first thing I decided was that I wasn’t going to use store bought cake or frosting.  Call me a dessert snob, but I recently tasted a boxed vanilla cake mix and thought it tasted fine, but FAKE.  Same goes for that Pillsbury chocolate frosting. . .

Sure, you can still make cake balls with box mix + canned frosting; I just thought these would be more blog-worthy.  I won’t lie, this is a time-consuming process, but it’s a perfect recipe for a rainy, lazy Sunday.

Cake Ingredients:

·         ¾ cup plus 2 tbsp cake flour

·         ½ cup granulated sugar

·         2 eggs, at room temperature

·         ¼ cup milk, at room temperature, + 3 tbsp

·         ½ tsp vanilla extract

·         1 tsp baking powder

·         ½ tsp salt

·         8 tbsp unsalted butter, softened and cut into 8 pieces

Vanilla frosting ingredients:

·         4 tbsp butter, at room temperature

·         1 cup sifted powdered sugar

·         4- 5 tbsp milk

·         ½ tsp vanilla extract

·         Pinch of salt

Chocolate Ganache (for dipping cake balls)

·         1/3 cup cream

·         4 oz semi-sweet chocolate, chopped

·         1 tbsp cocoa powder

Preheat the oven to 350 degrees and grease a 9-inch round cake pan with butter or cooking spray.  For the cake, start by adding the flour, sugar, baking powder, and salt into a stand mixing bowl and stir on low speed for 20 – 30 seconds.  In a second small bowl, beat the egg, milk and vanilla extract.  With the mixer on a low speed, add the softened butter one piece at a time so that it slowly breaks up and incorporates with the flour.  After the butter is mixed in and it looks a bit sandy, add half of the egg mixture (still on low speed) until incorporated.   Increase the speed to medium and beat for a minute until light and fluffy.  Then add the remaining milk-egg mixture in a slow stream into the bowl while the mixer is still running.  Scrape the sides of the bowl down to make sure the batter is thoroughly combined.  The batter may look slightly curdled but this is normal.  Pour the batter directly into the prepared pan and smooth out to the edges.  Bake for 18 – 23 minutes until the edges are turning brown and pulling away from the edges of the pan.  Cool on a wire rack for 10 minutes before removing from the pan.  Then the cake needs to cool at least 30 minutes before proceeding. 

The frosting is very simple; just beat all ingredients together in a small bowl with a whisk until smooth.  Sifting the powdered sugar first will prevent any lumps. 

Once the cake has cooled, use your hands or a fork to break apart the cake into smaller crumbs.  Spoon the frosting into the same bowl and incorporate into the crumbs.  When the frosting is all mixed through, cover with plastic wrap and chill for 3 hours. 

Next, use a spoon or just your hands to roll into small balls.  If the cake mix is not moist enough to stay together, add a tablespoon of milk or two to the entire mixture.  Once the balls are rolled up, stick them into the freezer for 45 minutes to 1 hour so they harden enough for the chocolate coating. 

To make the ganache, heat the cream in the microwave until it boils.  Then, pour it over the chopped chocolate and cocoa powder.  Let it sit for about a minute to let everything melt, and then stir with a spoon to get any remaining lumps out.  Dip each cake ball into the ganache or else just drizzle the ganache on top.  It might be easier using to toothpicks instead of your fingers, but I didn’t have any!  I also left a few plain since they are just as tasty without the chocolate.  These will keep best in the refrigerator, but you can also store them longer in the freezer.  Enjoy!

Fresh Guacamole (Olé!)

Just in time for Cinco de Mayo, learn how to make this simple guacamole recipe!  It's a delicious swap for salsa, and nothing beats the freshness of lime, tomato and avocado in the summertime.

Ingredients:
- 2 medium-large ripe avocados
-1/3 cup chopped fresh tomato
-the juice of one lime
-1 clove minced garlic
-2 tbsp minced onion (red or white will work)
-1 tbsp minced jarred jalapeño pepper (if using a fresh jalapeño, then use half)
-1/2 tsp kosher salt
-1/2 tsp ground cumin
-2-3 tbsp chopped fresh cilantro


First, a tip about buying avocados.  You can always judge ripeness based on how firm they are, like you would for peaches.  The outer skin should give a little when you press on it, but it shouldn't feel mushy.  


Start by juicing the lime into a medium work bowl, and then add all of the other ingredients except the avocado.  Start by cutting the avocado in half around the inner pit.  Carefully break the two halves apart and remove the pit.  Then use a small knife to score the avocado into little cubes while it is still inside the skin.  Take a large spoon and carve out your diced avocado pieces into another small bowl.  Repeat for the other 3 avocado halves.  Once you have your diced pieces, use a fork to break up the chunks a little bit and create a creamy base for the guacamole.  Work quickly, because avocados will turn brown without any acidity (that's why the lime is so important!).  Add the avocado into the bowl with the other ingredients and give it a quick stir to incorporate everything.  Take a taste to see if the guacamole needs more salt or pepper.  This is best to eat the same day (and it will probably get eaten up anyway), but you can store it in the fridge for a few days.  Just press plastic wrap onto the surface of the dip and then seal the bowl with another sheet of plastic wrap.  Enjoy!

Butter Cookies with Nutella Icing

Have you ever had those Pepperidge Farm Milano cookies (two delicious buttery cookies that sandwich a rich chocolate filling)?  If possible, these cookies are even BETTER.  I really enjoy the slice-and-bake aspect of it too; it makes these cookies very simple and easy to make ahead of time.  I took the dough recipe from Baking Illustrated, their "Vanilla Icebox Cookies" recipe, and then I made an icing to go with it.  

Cookie Ingredients:

• 2 1/4 cups unbleached flour
• 1/2 tsp salt
• 16 tablespoons unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup powdered sugar
• 2 large egg yolks
• 2 teaspoons vanilla extract

Whisk together the flour and salt in a medium bowl; set aside.  Either by hand or with an electric mixer, beat the butter and sugars at medium speed until light and fluffy, 1 to 1.5 minutes.  Scrape the sides of the bowl with a rubber spatula.  Add the yolks and vanilla and beat until incorporated, another 30 seconds.  Slowly add the dry ingredients and mix at low speed until a dough forms and is thoroughly mixed.

The dough should be soft but not sticky.  If it is too sticky to form with your hands, chill in the fridge for 10 minutes.  Divide the dough in half and roll each into a log about 6 inches long and 2 inches in diameter.  Wrap each log in plastic and refrigerate for at least 2 hours or up to 3 days.

To bake, adjust the oven racks to the upper middle section of the oven and heat to 325 degrees.  Use nonstick baking sheets or line them with parchment paper.  Unwrap the dough logs and use a sharp knife to cut them into 1/4 inch slices.  Place them on the baking sheet with about 1 inch of space in between.  Bake until the edges begin to brown, about 14 minutes, rotating the baking sheets halfway through.  Let the cookies sit for 2 minutes on the pan before moving to a cooling rack.  Wait for the cookies to cool before icing them.

Speaking of icing, all you need is 1/4 cup chocolate chips, 1/4 cup nutella, and 1/2 tablespoon of shortening.  Melt all three together in the microwave on half power, in bursts of 20 - 30 seconds.  When the chocolate chips have melted, stir until it is smooth, but let the icing cool a little before adding to the cookies.  I chose to drizzle the icing abstractly over the cookies, but it is also easily spreadable into a thin, glossy layer.  I think these are best served the day you bake them, but challenge yourself to see how long they last!  Enjoy!

Real, Delicious Gingerbread

Nope, I'm not talking about gingerbread cookies this time.  I'm talking about the real, original gingerbread recipe that people used to serve with a mug of tea for dessert in the olden days.  Okay, I'm not sure about the historical accuracy of that, but I would call this a pretty perfect dessert or snack when you're craving some warm sugar and spice.  This recipe is adapted from my Baking Illustrated cookbook; I only made half the recipe (just in case I ate the whole pan myself).  

Ingredients:

• 1 cup + 2 tbsp unbleached flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground ginger
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tbsp cocoa power
• 1/4 tsp cloves or allspice
• 4 tbsp butter, melted and cooled
• 1/3 cup molasses
• 1/3 cup + 2 tbsp sugar
• 1/2 cup milk + 1/2 tbsp of white vinegar (this was my substitute for buttermilk--if you have both, then use 1/4 cup milk + 1/4 cup buttermilk)
• 1 egg

Heat the oven to 350 degrees, and butter a standard glass loaf pan.  If you must, use an 8 x 8 square pan, but reduce the baking time by 8 - 10 minutes.  Whisk together the flour, baking soda, salt, spices, and cocoa in a medium bowl.  Here's a tip for measuring the molasses:  spray your measuring cup with cooking spray before adding the molasses.  It will slide right out of the measuring cup and be easier to clean!  For the wet ingredients, beat the sugar, molasses, milk mixture, and egg in a larger bowl with a whisk.  When the mixture is smooth, slowly add the melted butter into the bowl and whisk to thoroughly combine it.  In 2 - 3 batches, dump the dry ingredients into the wet, mixing with the whisk.  To keep the gingerbread tender, don't over-mix the batter.  Just whisk until there are no traces of flour or lumps.  Using a spatula, pour into your greased loaf pan and spread evenly.  Bake for 35 - 40 minutes until the top is firm; you want the gingerbread to still be moist, so try not to over-bake it.  This can be served warm or at room temperature, with or without a fork ;-)   Enjoy! 

Chicken and Dumplings

      After a rough week at work and several nights of not cooking my own dinner, I felt like tonight was the time for a comforting, leisurely, drink-a-glass-of-wine-while-you-cook dinner.  So I immediately thought of this Cook's Illustrated recipe that I was lucky enough to try over Thanksgiving.  I've always been sort of Ho-Hum about Chicken and Dumplings, but this is THE BEST RECIPE for chicken and dumplings.  I promise.  The dumplings are arguably the best part--light and airy, with surprisingly good flavor.  I made a couple of changes to the recipe.  For instance, i used peas instead of celery, vermouth instead of dry sherry, and the rendered chicken fat instead of butter for the dumplings :-)

IngrediENTS

• Stew
• 6bone-in, skin-on chicken thighs (about 2 1/2 pounds), trimmed of excess fat
• Table salt and ground black pepper
• 2teaspoons vegetable oil
• 2small onions , chopped fine (about 1 1/2 cups)
• 2medium carrots , peeled and cut into 3/4-inch pieces (about 2 cups)
• 1celery rib , medium, chopped fine (about 1/2 cup)
• 1/4cup dry sherry
• 6cups low-sodium chicken broth
• 1teaspoon minced fresh thyme leaves
• 1pound chicken wings (see note)
• 1/4cup Chopped fresh parsley leaves
• Dumplings
• 2cups unbleached all-purpose flour (10 ounces)
• 1/2teaspoon baking soda
• 1teaspoon sugar
• 1teaspoon table salt
• 3/4cup buttermilk , cold
• 2 tablespoons (1/2 stick) unsalted butter , melted and cooled about 5 minutes
• 1large egg white

INSTRUCTIONS

1. 1. FOR THE STEW Pat chicken thighs dry with paper towels and season with 1 teaspoon salt and ¼ teaspoon pepper. Heat oil in large Dutch oven over medium-high heat until shimmering. Add chicken thighs, skin-side down, and cook until skin is crisp and well browned, 5 to 7 minutes. Using tongs, turn chicken pieces and brown on second side, 5 to 7 minutes longer; transfer to large plate. Discard all but 1 teaspoon fat from pot.
2. 2. Add onions, carrots, and celery to now-empty pot; cook, stirring occasionally, until caramelized, 7 to 9 minutes. Stir in sherry, scraping up any browned bits. Stir in broth and thyme. Return chicken thighs, with any accumulated juices, to pot and add chicken wings. Bring to simmer, cover, and cook until thigh meat offers no resistance when poked with tip of paring knife but still clings to bones, 45 to 55 minutes.
3. 3. Remove pot from heat and transfer chicken to cutting board. Allow broth to settle 5 minutes, then skim fat from surface using wide spoon or ladle. When cool enough to handle, remove and discard skin from chicken. Using fingers or fork, pull meat from chicken thighs (and wings, if desired) and cut into 1-inch pieces. Return meat to pot.
4. 4. FOR THE DUMPLINGS Whisk flour, baking soda, sugar, and salt in large bowl. Combine buttermilk and melted butter in medium bowl, stirring until butter forms small clumps; whisk in egg white. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
5. 5. Return stew to simmer; stir in parsley and season with salt and pepper to taste. Using greased tablespoon measure (or #60 portion scoop), scoop level amount of batter and drop over top of stew, spacing about ¼ inch apart (you should have about 24 dumplings). Wrap lid of Dutch oven with clean kitchen towel (keeping towel away from heat source) and cover pot. Simmer gently until dumplings have doubled in size and toothpick inserted into center comes out clean, 13 to 16 minutes. Serve immediately.
   
   
   This gave me a chance to use my new Staub "La Cocotte" that I got for Christmas.  
   
   I was curious about the word's meaning and was delighted to find this: 

   — n
   1.	a small fireproof dish in which individual portions of food arecooked and served
   2.	a prostitute or promiscuous woman The French are so cheeky.