Roasted Winter Vegetables

March 5, 2012 by
 
Roasting is probably my favorite cooking technique.  It is such a simple way of cooking, but I am amazed at how good it makes everything taste.  I love root vegetables and this is my favorite way of cooking them too.  You can always use different amounts too, or add in other root vegetables.
Sometimes I give them a little squeeze of lemon juice just before serving them as well.  But it’s definitely delicious just like this.  Roasting gives everything just enough texture from the high heat, while they are tender without being dry since they cook rather quickly.
On Wednesday I’ll share the soup recipe that you can make with your leftovers of this- it is amazing!
 
ROASTED WINTER VEGETABLES
1 pound carrots (about 6 medium)
1 pound parsnips (about 2)
1 large sweet potato
1 small (or half of a large) butternut squash (about 2 lbs)
3 T olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper
1/4 cup flat-leaf parsley, chopped
 
Peel the carrots, parsnips, and sweet potato.  Peel and seed the squash.
Cut everything into 1 to 1 1/2 inch cubes.
Divide between 2 large baking sheets, drizzle with the olive oil and sprinkle with the salt and pepper.
Toss everything together and bake at 425 for about 30 minutes, or until vegetables are tender.
Toss with the parsley and serve hot. 
Reserve half for making soup, or cut recipe in half in you don’t want as large of an amount..
 
Recipe source: Ina Garten, Barefoot Contessa Family Style
 

Filed Under: Side Dishes Tagged With: , ,

Smore’s Cupcakes

March 1, 2012 by
 
Remember the samoas cupcakes?  I couldn’t decide between making those and these for the church activity, so…. I made both. : )
Nobody seemed to mind either.
Can I just say that a kitchen torch is the coolest thing ever? I love any excuse to use mine, probably especially because I don’t have a reason to very often.  These were a big hit with both the adults and kids, and my girls really loved helping make them as well.
SMORES CUPCAKES
 
For the graham cracker crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
5 1/3 T unsalted butter, melted
8 oz semi-sweet or bittersweet chocolate chips or chunks
 
For the cake:
2 cups + 2 T sugar
1 3/4 cups flour
3/4 cup + 1 T cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup canola oil
2 tsp vanilla
1 cup boiling water
 
Prepare the crust: Line 2 standard cupcake pans with liners. (24 cups).
Combine the graham cracker crumbs, sugar, and butter in a bowl.
Press about 1 T in the bottom of each cupcake liner.
 
Prepare the cake:  In a large bowl, mix together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In a small bowl, whisk together the eggs, milk, oil, and vanilla.
Add to the dry ingredients, mix for about 2 minutes.
Add the boiling water and stir just until well combined. Batter will be thin.  Divide the batter among the 24 cups, filling about 2/3rds full.
Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool in pans for a few minutes, then remove and cool completely on a wire rack.
 
For the frosting:
8 large egg whites
2 cups sugar
1/2 tsp cream of tartar
2 tsp vanilla
 
Combine the egg whites, sugar, and cream of tartar in a bowl set over a pot of simmering water.
Whisk while heating it 160 degrees F.
Remove bowl from pot and beat at low speed, then increase to medium high speed until stiff, glossy peaks form.  Stir in the vanilla.
Frost cupcakes as desired and brown with a kitchen torch.  Garnish with milk chocolate if desired.
 
Recipe very slightly adapted from Annie’s Eats
 
 
 
 
 
 
Filed Under: Cake / Cake Pops

Samoas Cupcakes

February 27, 2012 by
 
I hate girl scouts.  Okay, I don’t hate girl scouts.  But I hate how I feel obligated to buy a box of cookies when I exit the grocery store where they are selling cookies.
Maybe it’s because I really hated selling them when I was a very shy girl scout.  It meant putting my book down… and talking to people.  Oh, the torture. : )  I guess it worked, since I don’t mind talking to people now.. though sometimes a book is still better. : )
Samoas are my favorite girl scout cookie, right next to thin mints of course. 
I made these for a church activity last week and after the onslaught of emails requesting the recipe, I guess they were a hit!  I have seen copycat recipes for samoas cookies, and that might be fun to make and put one sticking out of the frosting as well… all though that might be going a little overboard.
 
For the cake:
2 cups + 2 T sugar
1 3/4 cups flour
3/4 cup + 1 T cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup canola oil
2 tsp vanilla
1 cup boiling water
 
In a large bowl, mix together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In a small bowl, whisk together the eggs, milk, oil, and vanilla.  
Add to the dry ingredients, mix for about 2 minutes.
Add the boiling water and stir just until well combined.  Batter will be thin.
Line 2 muffin pans with paper liners and divide the batter among the 24 cups, filling about 2/3rds full.
Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.  Cool in pans for a few minutes, then remove and cool completely on a wire rack.
 
For the caramel frosting:
1 pound brown sugar
1 cup heavy cream
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
1 1/2 to 3 cups powdered sugar, optional
 
In a medium pot, bring the brown sugar and cream to a boil and let boil for 1 minute.
Add the baking soda, boil for 1 more minute.
Stir in salt, then add butter but don’t stir.
Chill for 1 1/2 hours in the fridge or until chilled.
Beat well, adding powdered sugar to desired consistency. (will be more like a glaze if you don’t add any)
 
To finish:
3/4 cup sweetened coconut
1/2 cup milk chocolate chips
 
Spread coconut out on a cookie sheet, bake at 350 degrees for 5-10 minutes or until toasted, stirring occasionally.
Frost cupcakes with caramel frosting (or dip tops in frosting if left as a glaze), sprinkle with toasted coconut.
Melt chocolate and drizzle tops of cupcakes.
 
Recipe Sources: chocolate cupcakes slightly adapted from Annie’s Eats, frosting adapted from All Recipes
 
Filed Under: Cake / Cake Pops

Peanut Butter Kiss Cookies

February 23, 2012 by
 
There is no such thing as too many cookie recipes.  So I’m sure I will forever be trying out cookie recipes to find more good ones.  And this one definitely goes in the good pile.
My girls love helping make these, and while we usually run out of kisses for all the cookies (some disappear during the unwrapping… strange…), it really doesn’t matter since they taste good without them as well.  And of course you could leave them off and press with a fork like traditional peanut butter cookies as well. 
We make them with or without rolling them in the extra sugar as well.  I kind of like them better without the extra sugar, but some like it with since it does give an extra sugary crunch.  Try it both ways to see what you like better.
 
PEANUT BUTTER KISS COOKIES
1/2 cup sugar, plus extra for rolling
1/2 cup brown sugar
1/2 cup unsalted butter
1/2 cup creamy peanut butter
1 egg
2 T milk
2 tsp vanilla
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
40 chocolate kisses, optional
 
In a large bowl or bowl of electric mixer, cream together the sugar, brown sugar, butter, and peanut butter.
Add the egg, milk, and vanilla and mix just until combined.
Add the flour, baking soda, and salt and mix until well blended.
Make about 40 walnut-size scoops (my cookie scooper works perfect).
Roll balls in sugar, if desired,  and bake on an ungreased cookie sheet for about 8 minutes at 350 degrees.
Immediately press a kiss into each cookie if desired after removing from the oven.
Cool on a wire rack.
 
Recipe very slightly adapted from The Food Nanny Rescues Dinner by Liz Edmunds
 
Filed Under: Cookies

Homemade Toffee Bits

February 21, 2012 by
 
I tried out a recipe containing toffee bits the other day, and while it didn’t turn out very good, this did!
When I found toffee bits at the store I couldn’t bring myself to pay $5 for a teeny little bag.
Instead I made my own.  This is basically almond toffee, just without the nuts and chocolate.
It makes quite a bit, but stores very well in the freezer.  You can use them to sprinkle on ice cream, frosted cupcakes, add to brownies… you get the idea.
 
HOMEMADE TOFFEE BITS
1 pound butter
2 T water
2 cups granulated cane sugar
1/2 tsp salt

Butter a 12″ x 18″ cookie sheet. Set aside.
Put butter and water in a heavy 12″ pot or skillet over medium-high heat. Stir with a wooden spoon until melted, then add sugar and salt as you continue stirring.
Continue cooking to 300 degrees F, stirring constantly.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Mixture will be a caramel color. Remove from heat. Should take about 20 minutes cook time.
Pour into prepared pan, quickly spread out,  and cool until set.
Break into little bits. Store in an airtight container at room temperature for up to 3 weeks, or store in a zip top bag in freezer.
 
Filed Under: Candy / Confections

Naan Pizza

February 16, 2012 by
 
So… this really isn’t a recipe so much as an idea.  We LOVE naan bread, especially homemade. 
If nothing else, for the price tag alone!  I love making an extra big batch of naan to serve with dinner on a Friday night, and then during the weekend we can make these for lunches or a quick dinner when we are busy but still want to sit at the table for meals and enjoy each other.
Have fun getting creative with toppings, just dig through the fridge and each person can make what they like even.  It’s a great way to use up leftovers as well, we’ve even made them with leftover BBQ sauce, shredded cheese, and leftover pulled pork.  Any way, it’s a winner!
 
NAAN PIZZA
naan bread, homemade or store bought
desired toppings*
 
Put toppings on Naan bread, then bake on a cookie sheet at 425 degrees for about 10-15 minutes or until browned and bubbly.  You can also bake these on a pizza stone as well.
 
*our favorite is to make “white” naan pizza, using no sauce and a little shredded mozzarella and Parmesan,  some thinly sliced good quality ham or salami, and adding fresh basil after cooking.
But you can do any old topping, including different sauces, cheeses, meats, veg, etc. 
 
 
Filed Under: Pizza

Chocolate Salted-Caramel Mini Cupcakes

February 13, 2012 by
 
I haven’t been posting much the last few weeks, but I’ve been doing my best to simplify so I could recover from my surgery.  But if any recipe will make it up to you, it has to be this one! 
Unless you don’t like chocolate… and if that’s the case, are you serious? Or is that just something people say but don’t mean?  I’m guessing so. : )
The original recipe stated to serve the same day, but I found these were just as good for 3 or 4 days.
These are seriously rich, and definitely special occasion type of cupcakes in my opinion, since we prefer lighter desserts and save richer ones for holidays and such. 
These would be perfect for Valentines Day, and make enough to share with a big group as well.
 
CHOCOLATE SALTED-CARAMEL MINI CUPCAKES
FOR ASSEMBLING: sea salt, optional
CUPCAKES: (makes about 56 mini)
1 1/2 cups flour
3/4 cup cocoa powder
1 1/2 cups sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup buttermilk
3 T vegetable oil
1 tsp vanilla
3/4 cup warm water
 
In a large bowl, whisk together the four, cocoa, sugar, baking soda, baking powder, and salt.
Add eggs, buttermilk, oil, vanilla, and water. 
Mix with a hand mixer on low until smooth and well combined.
Line mini muffin tins with paper liners and divide batter among them, filling about 2/3rds full.
Bake at 350 degrees for about 15 minutes or until a toothpick inserted in center comes out clean.
Cool in tins for 10 minutes, then remove from tins to cool completely. 
(Can be frozen at this point for up to 1 month.)
 
DARK CHOCOLATE FROSTING (Makes about 5 cups)
1/2 cup plus 1 T cocoa powder
1/2 cup plus 1 T boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter at room temp
3/4 cup powdered sugar, sifted
1/4 tsp salt
1 1/2 lbs semi sweet chocolate, melted and cooled
 
Mix the cocoa and boiling water together in a small bowl, stirring until cocoa is dissolved.
In another bowl, beat the butter, confectioners sugar, and salt and beat until pale and fluffy with a mixer.  On low, add chocolate, and mix until well combined.  Beat in cocoa mixture.
Store in fridge for up to 5 days, or freeze for up to 1 month, bringing to room temp before using and beat on low to smooth. NOTE: since this frosting contains a lot of butter, if it is too warm you will have soup.  If this happens, just stash it in the fridge or freezer to firm up.
 
SALTED CARAMEL FILLING (Makes about 2 cups)
2 1/2 cups sugar
2/3 cup water
1 T light corn syrup
3/4 cup heavy cream
2 1/2 tsp sea salt
 
Place sugar, water, and corn syrup in a heavy saucepan and heat over high, stirring occasionally, until syrup is clear.
Clip on a candy thermometer and cook to a boil without stirring.
Boil until caramelized and just reaches 360 degrees. 
Remove from heat, add cream slowly and stir with a wooden spoon until smooth, then stir in salt.
Use immediately, or reheat on low when ready to use.
 
To assemble:
Use a paring knife to cut a little cone shape piece out of each cupcake.
Fill with 1 or 2 tsp warm caramel.
If desired, sprinkle with a little sea salt.
Pipe frosting on using a small or medium star tip.  If desired, sprinkle with another sprinkling of sea salt.  Store at room temperature and serve the same day for best results. If storing for a few days, store in airtight containers at room temperature, within 3 or 4 days.
 
Recipe source: Martha Stewart’s Cupcakes
Filed Under: Cake / Cake Pops

Naan Bread

February 5, 2012 by
I don’t usually post on Saturdays but since I’ll be having surgery next week I though I should at least post something beforehand, since I’m not sure how recovery will go.  And I’ve been asked ALOT about how to make this, so I really wanted to share it!
As soon as I made this, I couldn’t believe I had never made it before.  And I wasn’t sure I could ever cook anything else again! : )
It’s been a huge hit around our house, and the kids LOVE helping make it.  I love breads that are mixed by hand, I find it so relaxing to see a dough come together.  I know, I’m weird.
And my kitchen “helpers” love to stir too.
I make a triple batch a lot of the time so we’ll have extra to use for wraps, or as pizza crusts.  They make a great last minute meal, and freeze great as well.  In fact, I made a big batch yesterday, thinking there would be a bunch to freeze for this week when I may not be up for much cooking… but there doesn’t seem to be much left. : )
NAAN BREAD
1 tsp active dry yeast
2 tsp sugar
2 cups flour
1 tsp fine sea salt
1/8 tsp baking powder
3 T plain yogurt
2 T olive oil
melted butter
kosher salt or coarse sea salt
Dissolve the yeast and sugar in 3/4 cup warm water (about 100 degrees) in a small bowl.  Let bloom for about 10 minutes. 
In a large bowl, mix together the flour, salt, and baking powder.
Mix the yogurt and olive into the yeast mixture, then pour into flour mixture.
 Gently mix together using a fork ( I LOVE my Danish Dough Whisk!)
When the dough starts coming together, use your hands to finish bringing it together.  Don’t worry if it seems sticky, it will be fine.
 Stop kneading as soon as it comes together, and cover with plastic wrap or damp tea towel.
Let rest for 2-4 hours.
 It should raise at least double and be soft and sticky.
Lightly dust your work surface with flour and turn out dough.
(I tripled this batch so I cut the dough into 3 pieces first, then each section into 8 pieces).
 If you are making a single batch then just cut into 8 equal pieces.
Put 2 bowls on counter, one with water, one with flour.
Dip each ball of dough into flour, 
 Then roll out with a rolling pin about 4 inches across and 8 to 9 inches long. (This dough is soft enough you can even just use your hands to shape if you’d rather.)
 Heat a heavy large pan over medium high heat (I’ve used both cast iron and non-stick, both work well).  When doing a double or triple batch, I find it helpful to have 2 pans going at the same time as well.
Wet hands in bowl of water and flip-flop each naan from one hand to the other to moisten.
(When I’m doing a big batch sometimes I even just quickly and gently dip them in a large bowl with water).
Gently place naan in dry hot skillet (I can fit 2 in each of my pans).
Set timer for 1 minute. 
 Flip naan over, then cover and set timer for 1 more minute.
Remove from skillet and brush with a little melted butter and sprinkle with the coarse sea salt or kosher salt.
Repeat with remaining dough.
(Tip: Since the naan cook so quickly, if you are making a large batch, it can be easier to roll out all the dough -just place parchment paper between layers- and then when your skillets are hot you just dip in water and cook.)
Recipe slightly adapted from Food Network’s Aarti Sequeira
Filed Under: Bread, Yeast

EMERGENCY!

January 30, 2012 by

Emergency meals.  The need may strike at ANY time, when you least expect it.  When you haven’t been to the grocery store in 2 weeks and are planning to go tomorrow… but now you can’t.  Or maybe you aren’t physically going to be able to make meals that week.
Or maybe you’re too busy cleaning up vomit from kids.  There are so many reasons why I keep “emergency meals” on hand.  For nothing else, if a friend has an emergency I have something on hand I can run over quickly.  Well, after spending Saturday night in the Emergency Room I am very grateful for my planning ahead.  Even though it turned out to be nothing serious, an outpatient surgery this week, I know I’m not going to be up for making the meals on my menu this week.
I’m sure many (if not all) of you have had emergencies of you own kind from time to time, so I wanted to share my favorite freezer items for such needs (pantry is a whole other post!)

Freezer Meatballs for pairing with pasta, toss with red sauce for meatball subs, sweet and sour meatballs, you get the idea : )  These babies get alot of use around here!

Minute Sausage Patties Another great freezer item, even my hubby can handle cooking a few sausage patties for breakfast sandwiches or to pair with pancakes.  And the kids LOVE having breakfast for dinner!

Bolognese My hubby swoons over this, and who can blame him? It’s delicious with pasta, with vegetables, or eaten with a spoon (I may or may not have caught him doing this 🙂

Gnocchi amazing with Bolognese, or just warmed up plain.

pre-cooked beans while canned beans are a good staple, I really prefer cooking from dried beans.  So I always make some extra to have on hand for a quick chili or baked beans.  I love my pressure cooker to do this, but you can of course do the same on the stove top in a pot.

Filed Under: Freezer

Lime Poppy Seed Scones

January 28, 2012 by
Breakfast in bed.  It sounds like such a nice idea.  Unless you have kids.
And then there’s kids jumping, crumbs flying, syrup on pillows… you get the picture.
Well, my alternative is tea and scones for a mid-day light meal.  On Sundays we usually have dinner a little early, so scones and some herbal tea is perfect to have after church for a light lunch.
You could use lemon instead of lime in this recipe, but I really love the flavor of lime, so that’s always my first choice.  And since I don’t always have fresh limes on hand, I always keep some lime juice powder from King Arthur Flour on hand, and also some powdered lemon peel from Penzey’s Spices.  Both work well for replacing lime or lemon zest.
Just remember you are basically making biscuits here, so don’t overwork your dough, and check out my Biscuits 101 for more tips.
LIME POPPY SEED SCONES
Recipe by My Stained Apron
2 cups flour
1/4 cup sugar
1/2 tsp salt
2 1/2 tsp baking powder
6 T unsalted butter, cold and cut in cubes
zest from 1 lime, optional
2 tsp poppy seeds
1 T lime juice
1 egg
1/2 cup plus 2 T cream
For egg wash:
1 egg
1 T cream
2 tsp sanding sugar
Mix the flour, sugar, salt, and baking powder together in a medium bowl.
Cut in the butter with a pastry blender until resembles the size of peas.
Stir in the zest and poppy seeds.
Combine the lime juice, egg, and cream in a small bowl or measuring cup, then make a well in the flour mixture and pour in.
Stir with a fork just until combined.
If needed, gently knead just to make dough come together.
Pat into a circle about 9 inches.
Cut into 6 wedges (you could also cut with a biscuit cutter as well).
Place on lightly greased baking sheet, spacing wedges so they are just barely not touching.  (1/8 to 1/4 inch space between).
Combine the egg and cream for the egg wash, and brush tops of wedges.
Sprinkle with sugar, and bake at 425 for about 12- 14 minutes or until golden brown.
 



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Filed Under: Bread, Quick & Muffins, Breakfast, Tea time