It's the weekend, so here is a quick and easy recipe made from things I found in my pantry. It's a great twist on traditional fruit salad!
Enjoy!
Autumn Fruit Salad
3 apples, unpeeled and finely diced
3 pears, unpeeled and finely diced
3/4 cup craisins
1 1/2 C chopped walnuts
2 cups marshmallow fluff
1/2 tsp vanilla extract
Mix all ingredients together and keep refrigerated until ready to serve.
Listening to: Kesha - Tik Tok
Sunday, September 30, 2012
Steak & Swiss Sandwich with Horseradish Aioli
Sometimes, as the weather gets colder and colder, I get the inexplicable urge to dive headfirst into something like hot sandwich. It's warm and gooey and most importantly, it's super easy to make. It's satisfying and instantly heats you up when sweater weather hits.
Something that's completely bad for you, but makes you feel so much better about the state of your life. Or, maybe, the state of your favorite character's life on television. Like when Grey's Anatomy pulls a bunch of crap on the season premiere and even though you swear up and down you don't even like this show, you can't help but feel depressed by the disaster that is Seattle Grace Hospital.
C'mon writers, haven't we suffered enough tragedy for one series, already??
But, I digress.
This sandwich was actually a complete fluke. I wanted something warm and cheesy and I really thought that my afternoon was headed straight for a plain ol' grilled cheese. Maybe, some soup. If I could muster the energy, that is.
Then, I remembered that the Hubbalubba had cooked steak last night for dinner. And, some of that steak was sitting in the refrigerator waiting for me to pounce. I had leftovers and all the fixings for a big, hot steak sandwich.
I decided to get creative and throw in some onions and horseradish mayonnaise for added flavor. All together, my grilled cheese sandwich transformed into a crazy-delicious lunch full of layers of cozy
flavor.
This sandwich, a little Grey's Anatomy on the DVR, and a big purple afghan are all I need to enjoy this crisp Autumn day.
Steak & Swiss Sandwich with Horseradish Aioli
(makes 2 sandwiches)
4 slices of french bread
1/2 lb. beef steak
4 slices swiss cheese
1 white onion, finely sliced
2 tbsp olive oil
1/4 cup Horseradish Aioli
Salt & Pepper to taste
Gravy or Au Jus for Dipping, if desired
In a pan, cook onions in olive oil over medium low for 15-20 minutes,
or until caramelized, stirring occasionally.
Cook the steak over medium heat to desired doneness. Let cool and slice thinly.
Layer the sliced steak onto 2 slices of bread Top with aioli and
caramelized onions. Cover with 2 slices each of cheese, followed by
the final slices of bread.
Place the sandwich in a greased grill pan over medium heat and cook
until the bread is browned and the cheese is melted.
Listening to: Poison - Every Rose Has Its Thorn
Something that's completely bad for you, but makes you feel so much better about the state of your life. Or, maybe, the state of your favorite character's life on television. Like when Grey's Anatomy pulls a bunch of crap on the season premiere and even though you swear up and down you don't even like this show, you can't help but feel depressed by the disaster that is Seattle Grace Hospital.
C'mon writers, haven't we suffered enough tragedy for one series, already??
But, I digress.
This sandwich was actually a complete fluke. I wanted something warm and cheesy and I really thought that my afternoon was headed straight for a plain ol' grilled cheese. Maybe, some soup. If I could muster the energy, that is.
Then, I remembered that the Hubbalubba had cooked steak last night for dinner. And, some of that steak was sitting in the refrigerator waiting for me to pounce. I had leftovers and all the fixings for a big, hot steak sandwich.
I decided to get creative and throw in some onions and horseradish mayonnaise for added flavor. All together, my grilled cheese sandwich transformed into a crazy-delicious lunch full of layers of cozy
flavor.
This sandwich, a little Grey's Anatomy on the DVR, and a big purple afghan are all I need to enjoy this crisp Autumn day.
Steak & Swiss Sandwich with Horseradish Aioli
(makes 2 sandwiches)
4 slices of french bread
1/2 lb. beef steak
4 slices swiss cheese
1 white onion, finely sliced
2 tbsp olive oil
1/4 cup Horseradish Aioli
Salt & Pepper to taste
Gravy or Au Jus for Dipping, if desired
In a pan, cook onions in olive oil over medium low for 15-20 minutes,
or until caramelized, stirring occasionally.
Cook the steak over medium heat to desired doneness. Let cool and slice thinly.
Layer the sliced steak onto 2 slices of bread Top with aioli and
caramelized onions. Cover with 2 slices each of cheese, followed by
the final slices of bread.
Place the sandwich in a greased grill pan over medium heat and cook
until the bread is browned and the cheese is melted.
Listening to: Poison - Every Rose Has Its Thorn
Cheddar Apple Bread
Food combinations.
Lately, I've been all about tasty food combinations and figuring out how I can eat my favorite meals in a variety of different ways. I've been going crazy trying to incorporate the luscious taste of apples, cinnamon and caramel into everything I make. So, this weekend, I decided to venture onto something else and discovered a new and intense love for apples with cheddar cheese.
Now, before you get grossed out and tell me all about how apples and cheese are not complementary, don't go together and blah blah blah... I urge you to try this without preconcieved notions before judging my tastes and completely abandoning me.
In fact, it's sort of a tradition around these parts to serve apple pie with a slice of cheddar cheese. I've never done it, but I definitely think I'll be giving it a try later this year when the holiday desserts come around.
My first invention on the apple-cheddar wagon is this bread. A mixture of sweet and savory, this bread employs the autumn-inspired trend of ripe apples and sugar with the tangy cheddar and a hint of
sage. I had absolutely no idea what this was going to come out like, but I tried it anyway. To my surprise, this bread turned out super moist and flavorful.
People have been complimenting this bread for its creativity and taste.
Make this, and you'll definitely have people drooling!
Cheddar Apple Bread
(adapted from Cook and Be Merry)
2 cups all-purpose flour
2 tsp baking powder
2 tbsp light brown sugar, packed
1 stick butter
2 eggs
3 apples, unpeeled & finely shredded
1 cup smoked cheddar cheese, shredded
2 tbsp minced sage
1 tsp salt
Preheat oven 350F.
In a bowl, beat flour, baking powder, butter, sugar and salt. Add
eggs one at a time until well-combined. Fold in apples, cheese and
sage. Spread dough into a greased loaf pan.
Bake 40 minutes. Let cool.
Listening to: Toby Keith - I Like Girls Who Drink Beer
Lately, I've been all about tasty food combinations and figuring out how I can eat my favorite meals in a variety of different ways. I've been going crazy trying to incorporate the luscious taste of apples, cinnamon and caramel into everything I make. So, this weekend, I decided to venture onto something else and discovered a new and intense love for apples with cheddar cheese.
Now, before you get grossed out and tell me all about how apples and cheese are not complementary, don't go together and blah blah blah... I urge you to try this without preconcieved notions before judging my tastes and completely abandoning me.
In fact, it's sort of a tradition around these parts to serve apple pie with a slice of cheddar cheese. I've never done it, but I definitely think I'll be giving it a try later this year when the holiday desserts come around.
My first invention on the apple-cheddar wagon is this bread. A mixture of sweet and savory, this bread employs the autumn-inspired trend of ripe apples and sugar with the tangy cheddar and a hint of
sage. I had absolutely no idea what this was going to come out like, but I tried it anyway. To my surprise, this bread turned out super moist and flavorful.
People have been complimenting this bread for its creativity and taste.
Make this, and you'll definitely have people drooling!
Cheddar Apple Bread
(adapted from Cook and Be Merry)
2 cups all-purpose flour
2 tsp baking powder
2 tbsp light brown sugar, packed
1 stick butter
2 eggs
3 apples, unpeeled & finely shredded
1 cup smoked cheddar cheese, shredded
2 tbsp minced sage
1 tsp salt
Preheat oven 350F.
In a bowl, beat flour, baking powder, butter, sugar and salt. Add
eggs one at a time until well-combined. Fold in apples, cheese and
sage. Spread dough into a greased loaf pan.
Bake 40 minutes. Let cool.
Listening to: Toby Keith - I Like Girls Who Drink Beer
Thursday, September 27, 2012
Vanilla Pear Salsa
Like that Apple Pie Salsa?
Try this variation.
Vanilla and pears cooked down into a sweet mix perfect for those Cinnamon Sugar Pie Sticks.
More fall-inspired appetizers!
Vanilla Pear Salsa
(inspired by my Apple Pie Salsa)
3 pears, peeled and cored
1/4 cup sugar
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp cornstarch
Cinnamon Sugar Pie Sticks
Dice the pears into 1/4 - 1/2" cubes.
Add the sugar, lemon juice and vanilla.
Microwave for 2 minutes on high heat.
Spoon out about 1 tsp of the sauce that formed from the heated pears. Combine with the cornstarch and stir until smooth. Return the sauce back to the pear mixture and stir until thickened.
Serve with Cinnamon Sugar Pie Sticks.
Listening to: The Rembrandts - I'll Be There For You
Try this variation.
Vanilla and pears cooked down into a sweet mix perfect for those Cinnamon Sugar Pie Sticks.
More fall-inspired appetizers!
Vanilla Pear Salsa
(inspired by my Apple Pie Salsa)
3 pears, peeled and cored
1/4 cup sugar
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp cornstarch
Cinnamon Sugar Pie Sticks
Dice the pears into 1/4 - 1/2" cubes.
Add the sugar, lemon juice and vanilla.
Microwave for 2 minutes on high heat.
Spoon out about 1 tsp of the sauce that formed from the heated pears. Combine with the cornstarch and stir until smooth. Return the sauce back to the pear mixture and stir until thickened.
Serve with Cinnamon Sugar Pie Sticks.
Listening to: The Rembrandts - I'll Be There For You
Twice Baked Sweet Potatoes
So, let's talk construction.
Specifically, construction of a house.
We might as well, because you're going to have to hear about it for quite a while. It's taking FOREVER! I'm sure most of you stick-built homeowners already know this, but I'm going to complain about it anyway.
I mean, why can't everybody just be on my schedule?
If this were the case, this house would be done yesterday. I'd be typing this to you from my new living room. Or, maybe, my new office. Oh yes, that sounds nice.
Right now, I'm just hoping to have it done by Christmas. That'd be just super.
Okay, enough complaining. Let's talk potatoes.
Sweet potatoes, specifically. I love sweet potatoes in a number of different ways. So far, I've experimented with gnocchi and baked fries. These are mostly unadulterated versions of sweet potato goodness.
This time, I decided to go all out with sweet potatoes. Lots of sweetness and spiciness and creaminess and crispness. All the best flavors and textures in one little orange potato.
Packed full of brown sugar and cinnamon, these are super sweet and delicious. Top that with a toasted marshmallow and some streusel, and this is side dish will sweeten up any plate. I think these would be super good in lieu of yams or a casserole at Thanksgiving.
Ahh, Thanksgiving. Maybe I can have a harvest feast in my own home this year.
Probably not, but maybe.
Twice Baked Sweet Potatoes
(inspired by Lauren's Latest)
4 sweet potatoes
1/3 cup packed brown sugar
1/2 stick butter
1 tsp cinnamon
8 large marshmallows
Walnut Streusel
Preheat oven 350F.
Prick potatoes with a fork. Bake for 40 minutes.
Cut the potatoes in half. Scoop out the center of the potato into a bowl. Add the brown sugar, butter and cinnamon. Spoon the mixture back inside the potato skins.
Spoon walnut streusel over the top of potato mixtures. Bake for 15 minutes.
Open the oven and place on marshmallow on top of each potato. Return to oven for another 5-10 minutes.
Listening to: Christina Aguilera - Love Your Body
Specifically, construction of a house.
We might as well, because you're going to have to hear about it for quite a while. It's taking FOREVER! I'm sure most of you stick-built homeowners already know this, but I'm going to complain about it anyway.
I mean, why can't everybody just be on my schedule?
If this were the case, this house would be done yesterday. I'd be typing this to you from my new living room. Or, maybe, my new office. Oh yes, that sounds nice.
Right now, I'm just hoping to have it done by Christmas. That'd be just super.
Okay, enough complaining. Let's talk potatoes.
Sweet potatoes, specifically. I love sweet potatoes in a number of different ways. So far, I've experimented with gnocchi and baked fries. These are mostly unadulterated versions of sweet potato goodness.
This time, I decided to go all out with sweet potatoes. Lots of sweetness and spiciness and creaminess and crispness. All the best flavors and textures in one little orange potato.
Packed full of brown sugar and cinnamon, these are super sweet and delicious. Top that with a toasted marshmallow and some streusel, and this is side dish will sweeten up any plate. I think these would be super good in lieu of yams or a casserole at Thanksgiving.
Ahh, Thanksgiving. Maybe I can have a harvest feast in my own home this year.
Probably not, but maybe.
Twice Baked Sweet Potatoes
(inspired by Lauren's Latest)
4 sweet potatoes
1/3 cup packed brown sugar
1/2 stick butter
1 tsp cinnamon
8 large marshmallows
Walnut Streusel
Preheat oven 350F.
Prick potatoes with a fork. Bake for 40 minutes.
Cut the potatoes in half. Scoop out the center of the potato into a bowl. Add the brown sugar, butter and cinnamon. Spoon the mixture back inside the potato skins.
Spoon walnut streusel over the top of potato mixtures. Bake for 15 minutes.
Open the oven and place on marshmallow on top of each potato. Return to oven for another 5-10 minutes.
Listening to: Christina Aguilera - Love Your Body
Tuesday, September 25, 2012
Speculoos Pie
Cookie butter.
Do you even need another reason to make this than these two words alone?
I love the taste of gingerbread as much as the next person. But when you combine gingerbread with gingerbread butter and make a pie? Well, that's a how new level of happy.
If I tried to name off all of the foods I associate with fall, we would be here, literally, forever. In fact, fall is one of the only seasons that I associate to any food. My top foods would have to include apples, squash, pumpkins and gingerbread. These flavors scream changing leave and snow and Christmas music.
Oh, and something I strongly dislike about this time of year? It's the Christmas music. Now, I love almost every other facet of the holidays, but the music is the one thing I can do without. Some of the radio stations around here switch to 100% carols right after Thanksgiving.
Ugh.
To be fair, there's a couple diamonds in the rough that I will play on Christmas day only because I can actually stomach them. But that's about it. You definitely won't find me caroling at your doorstop on December 24th.
Okay, back to gingerbread.
This pie is spiced to the max and so flavorful and good. Absolutely perfect for the upcoming weather when the spicy sweetness of gingerbread keeps you warm from the inside out. And, this can not be easier. I've once again adapted my Peanut Butter Pie recipe to make this and it's absolutely perfect.
My only problem now is the overwhelming number of desserts in my house from the last couple weeks of baking.
And 'no-baking'.
No-Bake Speculoos Pie
(inspired by my Peanut Butter Pie and The Pioneer Woman)
Crust
1 box Ginger biscuits (I used Biscoff)
4-5 tbsp butter (start with 4)
Filling
1 cup Speculoospasta (you can substitute store-bought cookie butter if desired)
1 8oz. brick Neufchatel cheese or cream cheese
1 1/2 cups Confectioner's sugar
1 8oz. tub of Cool Whip
1/4 tsp Vanilla
Preheat oven 350F.
Crush the gingerbread biscuits and combine with butter. Form a crust in a pie pan that extends up the walls of the pan. Bake for 7 minutes to set. Let cool.
Combine the speculoospasta, cream cheese and sugar in a stand mixer. Carefully fold the whipped topping in until combined. Spoon into the crust.
Refrigerate for at least an hour.
Garnish with a dollop of whipped cream if desired.
Listening to: Michael Jackson - Thriller
Do you even need another reason to make this than these two words alone?
I love the taste of gingerbread as much as the next person. But when you combine gingerbread with gingerbread butter and make a pie? Well, that's a how new level of happy.
If I tried to name off all of the foods I associate with fall, we would be here, literally, forever. In fact, fall is one of the only seasons that I associate to any food. My top foods would have to include apples, squash, pumpkins and gingerbread. These flavors scream changing leave and snow and Christmas music.
Oh, and something I strongly dislike about this time of year? It's the Christmas music. Now, I love almost every other facet of the holidays, but the music is the one thing I can do without. Some of the radio stations around here switch to 100% carols right after Thanksgiving.
Ugh.
To be fair, there's a couple diamonds in the rough that I will play on Christmas day only because I can actually stomach them. But that's about it. You definitely won't find me caroling at your doorstop on December 24th.
Okay, back to gingerbread.
This pie is spiced to the max and so flavorful and good. Absolutely perfect for the upcoming weather when the spicy sweetness of gingerbread keeps you warm from the inside out. And, this can not be easier. I've once again adapted my Peanut Butter Pie recipe to make this and it's absolutely perfect.
My only problem now is the overwhelming number of desserts in my house from the last couple weeks of baking.
And 'no-baking'.
No-Bake Speculoos Pie
(inspired by my Peanut Butter Pie and The Pioneer Woman)
Crust
1 box Ginger biscuits (I used Biscoff)
4-5 tbsp butter (start with 4)
Filling
1 cup Speculoospasta (you can substitute store-bought cookie butter if desired)
1 8oz. brick Neufchatel cheese or cream cheese
1 1/2 cups Confectioner's sugar
1 8oz. tub of Cool Whip
1/4 tsp Vanilla
Preheat oven 350F.
Crush the gingerbread biscuits and combine with butter. Form a crust in a pie pan that extends up the walls of the pan. Bake for 7 minutes to set. Let cool.
Combine the speculoospasta, cream cheese and sugar in a stand mixer. Carefully fold the whipped topping in until combined. Spoon into the crust.
Refrigerate for at least an hour.
Garnish with a dollop of whipped cream if desired.
Listening to: Michael Jackson - Thriller
Mexican Mashed Potatoes
Something about this crisp weather makes me crave mashed potatoes year after year.
Maybe it's the warmth and creaminess that makes me feel cozy and comfortable. Maybe it's an association between mashed potatoes and the holiday season. It could be any number of reasons, but I always start my fascination with creamy mashed potatoes around this month.
I've always been pretty typical with my potatoes, too. Milk, butter and salt were pretty much my deal. Last year was the first time I even attempted a souped up version with garlic and rosemary. Since then, I've been dreaming up other flavors to try.
Mexican-style mashed potatoes were first on my list. I love the flavors found in Tex Mex cuisine, and layering those flavors into a creamy, fluffy base would be perfect. These potatoes were easy and super flavorful. I think this would be a perfect side for mexican
lasagna, burritos or spicy chicken.
These mashed potatoes have reawakened my love of Tex Mex cuisine and I'm ready to experiment was some main dishes to go with this fabulous side.
Maybe it's the warmth and creaminess that makes me feel cozy and comfortable. Maybe it's an association between mashed potatoes and the holiday season. It could be any number of reasons, but I always start my fascination with creamy mashed potatoes around this month.
I've always been pretty typical with my potatoes, too. Milk, butter and salt were pretty much my deal. Last year was the first time I even attempted a souped up version with garlic and rosemary. Since then, I've been dreaming up other flavors to try.
Mexican-style mashed potatoes were first on my list. I love the flavors found in Tex Mex cuisine, and layering those flavors into a creamy, fluffy base would be perfect. These potatoes were easy and super flavorful. I think this would be a perfect side for mexican
lasagna, burritos or spicy chicken.
These mashed potatoes have reawakened my love of Tex Mex cuisine and I'm ready to experiment was some main dishes to go with this fabulous side.
Mexican Mashed Potatoes
3 lbs. potatoes, peeled
1 cup shredded cheddar cheese
3 lbs. potatoes, peeled
1 cup shredded cheddar cheese
½ cup milk
¼ cup sour cream
¼ cup sour cream
1/2 cup red onion
2 tbsp minced garlic
2/3 cup diced red bell peppers
1 jalapeno, minced
2/3 cup diced red bell peppers
1 jalapeno, minced
Salt & Pepper to taste
Fresh cilantro
Boil potatoes in a covered pot of water until soft.
Remove from water and drain. Add the cheese, milk, sour cream and seasoning and use a masher or beater to soften the mixture to a smooth mixture.
In a separate pan, saute red onion, peppers and jalapeno on medium heat for 2-3 minutes. Add garlic and cook an additional 1-2 minutes. Toss into the potatoes and mix.
Garnish with cilantro before serving.
Listening to: Ray Charles - Hit The Road Jack
Monday, September 24, 2012
Cornbread Pie Crust
What a novel idea.
I made bored at home this weekend trying to come up with something good for dinner. Thirty days ago, the temperature was double what it is now. I wanted something hearty and warm and easily eaten amid sweaters and wool socks and blankets. Something I could lounge around on the couch with and watch movies that I won't divulge here because I don't feel like embarrassing myself.
My mind settled on some chili. Typical fall-to-winter food. Easy to prepare in a slow cooker. Easy to eat. Soul satisfying. It was on.
Then, I decided I wanted to experiment a bit. Yes, I know. I like to experiment all the time. And, I wish I could say that it worked out favorably more often than not, but that's probably not true. I haven't done the math with fractions and percentages, but my gut tells me I fail in the kitchen greater than 50% of the time.
Good thing I persevere because every now and then, I come up with a zinger that changes my cooking style in a major way. This pie crust is case in point.
I love pot pies and use any excuse to shove savory favorites in between flaky layers of pastry dough for baking. But making that flaky crust from cornbread? Seriously? That's possible?
Shut up.
I made it.
Totally possible.
Totally possibly my best invention ever.
I can totally see this accompanying many cold weather dishes, such as chicken pot pies, chili pot pies, and maybe even some South of the Border dinners.
I know. I'm already on it.
Cornbread Pie Crust
1 cup all-purpose flour
1/2 cup cornmeal
1 stick cold butter
1/3 cup water
2 tbsp sugar
1 tsp salt
Mix all of the ingredients together in a large bowl. Separate the dough into two equal halves.
Roll out each piece onto parchment paper with a rolling pin to the desired size of your pie tin.
Fill a pie tin with one layer of dough. Top with desired fillings and top with second layer of pie crust.
Listening to: Kelly Clarkson - Behind These Hazel Eyes
I made bored at home this weekend trying to come up with something good for dinner. Thirty days ago, the temperature was double what it is now. I wanted something hearty and warm and easily eaten amid sweaters and wool socks and blankets. Something I could lounge around on the couch with and watch movies that I won't divulge here because I don't feel like embarrassing myself.
My mind settled on some chili. Typical fall-to-winter food. Easy to prepare in a slow cooker. Easy to eat. Soul satisfying. It was on.
Then, I decided I wanted to experiment a bit. Yes, I know. I like to experiment all the time. And, I wish I could say that it worked out favorably more often than not, but that's probably not true. I haven't done the math with fractions and percentages, but my gut tells me I fail in the kitchen greater than 50% of the time.
Good thing I persevere because every now and then, I come up with a zinger that changes my cooking style in a major way. This pie crust is case in point.
I love pot pies and use any excuse to shove savory favorites in between flaky layers of pastry dough for baking. But making that flaky crust from cornbread? Seriously? That's possible?
Shut up.
I made it.
Totally possible.
Totally possibly my best invention ever.
I can totally see this accompanying many cold weather dishes, such as chicken pot pies, chili pot pies, and maybe even some South of the Border dinners.
I know. I'm already on it.
Cornbread Pie Crust
1 cup all-purpose flour
1/2 cup cornmeal
1 stick cold butter
1/3 cup water
2 tbsp sugar
1 tsp salt
Mix all of the ingredients together in a large bowl. Separate the dough into two equal halves.
Roll out each piece onto parchment paper with a rolling pin to the desired size of your pie tin.
Fill a pie tin with one layer of dough. Top with desired fillings and top with second layer of pie crust.
Listening to: Kelly Clarkson - Behind These Hazel Eyes
Saturday, September 22, 2012
No Bake Nutella Pie
I make no bones about my love of Nutella.
Addiction? That's a strong, but potentially relevant term to describe this love. I mean, I buy it. I eat it with such wild abandon that I'm lucky I even remember doing it. I just can't keep my spoon out of the jar.
I have a similar problem with peanut butter.
I need help.
This pie is very similar to my Peanut Butter Pie and could not be easier to make. The flavor is incredible and the toppings take this over the top. It truly tastes like something you'd buy at a fancy schmancy bakery.
This will be a great addition to the dessert table when the Holidays come!
No-Bake Nutella Pie
(inspired by my Peanut Butter Pie and The Pioneer Woman)
Crust
1 box Oreos
4-5 tbsp butter (start with 4)
Filling
1 cup Nutella
1 8oz. brick Neufchatel cheese or cream cheese
1 1/2 cups Confectioner's sugar
1 8oz. tub of Cool Whip
1/4 tsp Vanilla
Topping
Nutella Sauce
Toasted Hazelnuts, chopped
Preheat oven 350F.
Crush the oreos and combine with butter. Form a crust in a pie pan that extends up the walls of the pan. Bake for 7 minutes to set. Let cool.
Combine the Nutella, cream cheese and sugar in a stand mixer. Carefully fold the whipped topping in until combined. Spoon into the crust and top with sauce and hazelnuts.
Refrigerate for at least an hour.
Listening to: Hinder - Bliss
Addiction? That's a strong, but potentially relevant term to describe this love. I mean, I buy it. I eat it with such wild abandon that I'm lucky I even remember doing it. I just can't keep my spoon out of the jar.
I have a similar problem with peanut butter.
I need help.
This pie is very similar to my Peanut Butter Pie and could not be easier to make. The flavor is incredible and the toppings take this over the top. It truly tastes like something you'd buy at a fancy schmancy bakery.
This will be a great addition to the dessert table when the Holidays come!
No-Bake Nutella Pie
(inspired by my Peanut Butter Pie and The Pioneer Woman)
Crust
1 box Oreos
4-5 tbsp butter (start with 4)
Filling
1 cup Nutella
1 8oz. brick Neufchatel cheese or cream cheese
1 1/2 cups Confectioner's sugar
1 8oz. tub of Cool Whip
1/4 tsp Vanilla
Topping
Nutella Sauce
Toasted Hazelnuts, chopped
Preheat oven 350F.
Crush the oreos and combine with butter. Form a crust in a pie pan that extends up the walls of the pan. Bake for 7 minutes to set. Let cool.
Combine the Nutella, cream cheese and sugar in a stand mixer. Carefully fold the whipped topping in until combined. Spoon into the crust and top with sauce and hazelnuts.
Refrigerate for at least an hour.
Listening to: Hinder - Bliss
General Tso's Baked Chicken
Let's talk about my love of Chinese.
I've never been to Asia. I've never been west of Ohio. Yes, it's sad. But, someday I hope to expand my horizons and get a couple stamps in my passport. My only exposure to Chinese food comes from chain restaurants, and my informants confirmed my suspicions that the fare in America is nothing like the real deal.
Disappointing. That stuff they serve in America is quite tasty.
But, I'm also acutely aware that the food I buy is not the healthiest for me. The MSG, the sodium, the less-than-spectacular cuts of meat, the sickeningly sweetness.... there are a ton of improvements that could be made.
So, that was my inspiration for recreating my favorite Chinese meal. General Tso's chicken is a little sweet and a little spicy and therefore, 100% perfect for my palate. Usually, I find that the sauce is sticky and syrupy and way too abundant on my plate, so I opted to use it a bit more sparingly. Of course, if you're into it, feel free to drown your chicken in as much sauce as you see fit.
I actually made this twice, once for me and once for the Hubbalubb. I like my Tso a bit spicier, so I adjusted the peppers accordingly. Also, I grilled my chicken while his was coated and baked. We were both satisfied with the taste and thought it was almost identical to the bought stuff, and I was totally stoked that I could get a little more heat, which is hard to do with the pre-cooked stuff at restaurants.
Sweet, spicy or both, this is a stellar recipe for American-Chinese food!
General Tso's Chicken
(adapted from From Away)
1 lb. chicken, cubed
2 tbsp garlic
1/3 cup chicken stock
1/3 cup Hoisin sauce
1/4 cup sugar
2 tbsp rice wine vinegar
2 tbsp soy sauce
1 tbsp sesame oil
2 tsp Sriracha
2 tsp cornstarch
Dried chiles, amount dependent on heat preference
3 scallions, diced
Cook chicken as desired. I grilled and baked chicken for this, but you could fry it as well. Combine all the rest of the ingredients except the garlic in a bowl.
Cook garlic over medium heat in a greased saucepan for 1 minute. Add the Hoisin mixture to the pan and bring to a boil. Reduce to a simmer and cook until reduced by 1/3. The sauce should be thick and syrupy.
Add chicken and coat evenly. Serve with white rice.
Listening to: Jason Aldean - Fly Over States
I've never been to Asia. I've never been west of Ohio. Yes, it's sad. But, someday I hope to expand my horizons and get a couple stamps in my passport. My only exposure to Chinese food comes from chain restaurants, and my informants confirmed my suspicions that the fare in America is nothing like the real deal.
Disappointing. That stuff they serve in America is quite tasty.
But, I'm also acutely aware that the food I buy is not the healthiest for me. The MSG, the sodium, the less-than-spectacular cuts of meat, the sickeningly sweetness.... there are a ton of improvements that could be made.
So, that was my inspiration for recreating my favorite Chinese meal. General Tso's chicken is a little sweet and a little spicy and therefore, 100% perfect for my palate. Usually, I find that the sauce is sticky and syrupy and way too abundant on my plate, so I opted to use it a bit more sparingly. Of course, if you're into it, feel free to drown your chicken in as much sauce as you see fit.
I actually made this twice, once for me and once for the Hubbalubb. I like my Tso a bit spicier, so I adjusted the peppers accordingly. Also, I grilled my chicken while his was coated and baked. We were both satisfied with the taste and thought it was almost identical to the bought stuff, and I was totally stoked that I could get a little more heat, which is hard to do with the pre-cooked stuff at restaurants.
Sweet, spicy or both, this is a stellar recipe for American-Chinese food!
General Tso's Chicken
(adapted from From Away)
1 lb. chicken, cubed
2 tbsp garlic
1/3 cup chicken stock
1/3 cup Hoisin sauce
1/4 cup sugar
2 tbsp rice wine vinegar
2 tbsp soy sauce
1 tbsp sesame oil
2 tsp Sriracha
2 tsp cornstarch
Dried chiles, amount dependent on heat preference
3 scallions, diced
Cook chicken as desired. I grilled and baked chicken for this, but you could fry it as well. Combine all the rest of the ingredients except the garlic in a bowl.
Cook garlic over medium heat in a greased saucepan for 1 minute. Add the Hoisin mixture to the pan and bring to a boil. Reduce to a simmer and cook until reduced by 1/3. The sauce should be thick and syrupy.
Add chicken and coat evenly. Serve with white rice.
Listening to: Jason Aldean - Fly Over States
Thursday, September 20, 2012
Apple Cider Caramels
Let's talk about epic fail.
You know, that sensation of dread and disappointment when your attempt at creativity (attempt at anything at all, really) blows up in your face and embarrasses you in front of really important, influential, or super gorgeous people.
Epic fail can be used to describe my closed-box thinking that caramels can only be tan-colored and made of cooked sugar. Flavored caramels? Not in my universe.
Yes, I can be dense. Shocking.
Epic fail also occurs when I reject the idea that apple cider and caramel would go well together. What?? Who questions something like this?? I must have a fever or something. Truthfully, these are the reasons I did not try this recipe sooner. That, and I had no apple cider. But, mostly it was the ridiculousness that is my thought process that deterred me.
Oh, and the worst epic fail of all?
How about the first time I did make these?
Oh. My. Word.
No bueno.
Normally, I don't post about kitchen misfires. Not because I'm embarrassed. In fact, I think it would make for humorous blog fodder if I blew my kitchen up on a semi-regular basis, (please, don't let that be a jinx). I usually admit mistakes because they are not that interesting. It's usually something like using too little or too much of one ingredient. I've only had a couple instances where things went completely awry, but you know about those already.
The first batch I made may have gone into caramel setting mode without any apple cider.... oops. I don't know how I forgot. It's only like the most important part. I mean, it's right in the name. But I forgot. And, this lead to a discrepancy in texture, consistency, and of course, taste.
No bueno times dos.
The second batch went exponentially better. In fact, now that I've done it, and done it right, I would definitely do this again to give to others. It has such a sweet and almost sour taste, you'll think it's pure spiced cider.
Now, I think its time to search out some other caramels!
Apple Cider Caramels
(adapted from Wisconsin Milk Marketing Board)
2 cups apple cider
2/3 cup heavy cream
1 1/2 cups sugar
1/3 cup butter
1/4 cup light corn syrup
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
Cook the cider down in a saucepan until it reduces to 1/3 cup; approximately 30 minutes. Cool.
Pour the cider into a bowl with the cream, salt and spices.
In a large saucepan, combine sugar and corn syrup and cook until the syrup reaches 234F on a candy thermometer. Remove from heat and slowly stir in the cream mixture. Add the butter a pat at a time and whisk until creamy.
Return the mixture to the stove and cook until the temperature reaches 248F.
Pour caramel into a parchment lined 8x8 baking pan. Refrigerate until set.
Listening to: Usher - DJ Got Us Fallin' In Love Again
You know, that sensation of dread and disappointment when your attempt at creativity (attempt at anything at all, really) blows up in your face and embarrasses you in front of really important, influential, or super gorgeous people.
Epic fail can be used to describe my closed-box thinking that caramels can only be tan-colored and made of cooked sugar. Flavored caramels? Not in my universe.
Yes, I can be dense. Shocking.
Epic fail also occurs when I reject the idea that apple cider and caramel would go well together. What?? Who questions something like this?? I must have a fever or something. Truthfully, these are the reasons I did not try this recipe sooner. That, and I had no apple cider. But, mostly it was the ridiculousness that is my thought process that deterred me.
Oh, and the worst epic fail of all?
How about the first time I did make these?
Oh. My. Word.
No bueno.
Normally, I don't post about kitchen misfires. Not because I'm embarrassed. In fact, I think it would make for humorous blog fodder if I blew my kitchen up on a semi-regular basis, (please, don't let that be a jinx). I usually admit mistakes because they are not that interesting. It's usually something like using too little or too much of one ingredient. I've only had a couple instances where things went completely awry, but you know about those already.
The first batch I made may have gone into caramel setting mode without any apple cider.... oops. I don't know how I forgot. It's only like the most important part. I mean, it's right in the name. But I forgot. And, this lead to a discrepancy in texture, consistency, and of course, taste.
No bueno times dos.
The second batch went exponentially better. In fact, now that I've done it, and done it right, I would definitely do this again to give to others. It has such a sweet and almost sour taste, you'll think it's pure spiced cider.
Now, I think its time to search out some other caramels!
Apple Cider Caramels
(adapted from Wisconsin Milk Marketing Board)
2 cups apple cider
2/3 cup heavy cream
1 1/2 cups sugar
1/3 cup butter
1/4 cup light corn syrup
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
Cook the cider down in a saucepan until it reduces to 1/3 cup; approximately 30 minutes. Cool.
Pour the cider into a bowl with the cream, salt and spices.
In a large saucepan, combine sugar and corn syrup and cook until the syrup reaches 234F on a candy thermometer. Remove from heat and slowly stir in the cream mixture. Add the butter a pat at a time and whisk until creamy.
Return the mixture to the stove and cook until the temperature reaches 248F.
Pour caramel into a parchment lined 8x8 baking pan. Refrigerate until set.
Listening to: Usher - DJ Got Us Fallin' In Love Again
Wednesday, September 19, 2012
Chocolate Microwave Fudge
Want some big news?
Well, I've been keeping this on the hush-hush for a while now, but with construction starting today, it's going to be pretty obvious. We're getting underway on building our own house from scratch! The floor plans, the garage, the patio and everything, all designed by the Hubbs and me.
Hopefully, it will be ready for habitation by Christmas. And, if you ask why it's taken until almost October for this to happen, I will kindly point you to my other half. He's not the most organized fellow you'll ever come across, but I can't help but love him anyway.
Thinking about this Christmas deadline left me wondering about what kinds of goodies I would be able to cook up in my brand new, way bigger kitchen with way more cool stuff. Hopefully, I'm good at Christmas cookie-making because I've never tried before, but I'd definitely like to start.
I've got a few friends who are into the whole cookie-sharing thing and now that I'm going to be moving closer to them, I think it's the perfect excuse for trying out new recipes and making up some yummy confections for the Holidays.
The first thing that came to my mind was fudge. It seems like such a wintery, Christmas-y kind of sweet. Chocolate fudge is one of my top favorites, up there with peanut butter and hazelnut. Sadly, or pathetically, I've never made my own chocolate fudge.
This year, I've made a Christmas resolution to change that. I'm starting with this recipe, an all-too-easy, no-catch, microwaveable fudge that will jump-start the fudge-making for the season. This was so easy and came out like something you'd pay good money for. Smooth and bursting with chocolate flavor, this might actually be my go-to recipe when I need a quick pan of sweets for a Holiday gathering. Nobody will know it's not some fancy, schmancy store-bought delight.
Chocolate Microwave Fudge
(adapted from Daydream Kitchen)
3 cups powdered sugar
1 cup cocoa
1/2 cup butter
1/2 cup milk
1 tsp vanilla
Combine all ingredients into a microwave-safe bowl.
Microwave on high for 1.5 - 2 minutes.
Stir the contents of the bowl completely until the mixture is homogenous.
Pour into a 9x13 pan and refrigerate until hard.
Listening to: Trace Adkins - Chrome
Well, I've been keeping this on the hush-hush for a while now, but with construction starting today, it's going to be pretty obvious. We're getting underway on building our own house from scratch! The floor plans, the garage, the patio and everything, all designed by the Hubbs and me.
Hopefully, it will be ready for habitation by Christmas. And, if you ask why it's taken until almost October for this to happen, I will kindly point you to my other half. He's not the most organized fellow you'll ever come across, but I can't help but love him anyway.
Thinking about this Christmas deadline left me wondering about what kinds of goodies I would be able to cook up in my brand new, way bigger kitchen with way more cool stuff. Hopefully, I'm good at Christmas cookie-making because I've never tried before, but I'd definitely like to start.
I've got a few friends who are into the whole cookie-sharing thing and now that I'm going to be moving closer to them, I think it's the perfect excuse for trying out new recipes and making up some yummy confections for the Holidays.
The first thing that came to my mind was fudge. It seems like such a wintery, Christmas-y kind of sweet. Chocolate fudge is one of my top favorites, up there with peanut butter and hazelnut. Sadly, or pathetically, I've never made my own chocolate fudge.
This year, I've made a Christmas resolution to change that. I'm starting with this recipe, an all-too-easy, no-catch, microwaveable fudge that will jump-start the fudge-making for the season. This was so easy and came out like something you'd pay good money for. Smooth and bursting with chocolate flavor, this might actually be my go-to recipe when I need a quick pan of sweets for a Holiday gathering. Nobody will know it's not some fancy, schmancy store-bought delight.
Chocolate Microwave Fudge
(adapted from Daydream Kitchen)
3 cups powdered sugar
1 cup cocoa
1/2 cup butter
1/2 cup milk
1 tsp vanilla
Combine all ingredients into a microwave-safe bowl.
Microwave on high for 1.5 - 2 minutes.
Stir the contents of the bowl completely until the mixture is homogenous.
Pour into a 9x13 pan and refrigerate until hard.
Listening to: Trace Adkins - Chrome
S'Mores No Bake Bars
Very adult.
Yes, I am completely aware that adults (or, whatever that in-between stage is called that I am currently in where I'm old enough to qualify, but absolutely refuse to admit that I'm no longer a quirky teen) do not go crazy over s'mores. In fact, adults don't really seem to go crazy over anything. They mostly complain about taxes and low back pain and loud music.
Oh, and quick digression. What is with music today? Ok, I know that my generation did not exactly set a standard with its overuse of auto-tune and ridiculous boy-bands and pop stars that dance and sing simultaneously. But, what is playing on my radio nowadays is actually way worse. For the record, I don't care how much money you have, or how many different ways you can describe diamonds. I also care very little about your ability to attract under-dressed, over-eager women.
This kind of stuff is starting to make country music more appealing every day.
Anyhoo, back to s'mores.
I tried a while back to make s'mores rice krispie treats, but I couldn't get behind the flavor. It just didn't have that recognizable s'mores taste I was hoping for. Then I had an idea.
I decided to crush graham crackers into small pieces and use them similar to rice krispies. Much better. But, the aesthetic factor wasn't there. Crushed graham crackers generally result in size discrepancies, pointed edges, and the inevitable powder-fication that make the marshmallow mixture a wee bit gritty.
Then, the Hubbalubb had an idea.
He pulled his graham cracker cereal out of the pantry (Graham cracker cereal? Clearly, neither of us are truly adults) and that was all I needed to get motivated on refining this recipe.
This was perfect to finish the s'mores bars and both of us 'non-adults' could agree.
So, come be a non-adult with me!
S'Mores No Bake Bars
(adapted from Kellogg)
3 tbsp butter
1 package marshmallows
6 cups graham cracker cereal
1 cup mini chocolate chips
Melt marshmallows and butter together in a pot over medium heat until creamy. Remove from heat.
Fold in graham cracker cereal. Follow with chocolate chips.
Pour into a greased 9x13 pan and press into the pan to fill and flatten.
Refrigerate for 30 minutes before cutting and serving.
Listening to: Katy Perry - Peacock
Yes, I am completely aware that adults (or, whatever that in-between stage is called that I am currently in where I'm old enough to qualify, but absolutely refuse to admit that I'm no longer a quirky teen) do not go crazy over s'mores. In fact, adults don't really seem to go crazy over anything. They mostly complain about taxes and low back pain and loud music.
Oh, and quick digression. What is with music today? Ok, I know that my generation did not exactly set a standard with its overuse of auto-tune and ridiculous boy-bands and pop stars that dance and sing simultaneously. But, what is playing on my radio nowadays is actually way worse. For the record, I don't care how much money you have, or how many different ways you can describe diamonds. I also care very little about your ability to attract under-dressed, over-eager women.
This kind of stuff is starting to make country music more appealing every day.
Anyhoo, back to s'mores.
I tried a while back to make s'mores rice krispie treats, but I couldn't get behind the flavor. It just didn't have that recognizable s'mores taste I was hoping for. Then I had an idea.
I decided to crush graham crackers into small pieces and use them similar to rice krispies. Much better. But, the aesthetic factor wasn't there. Crushed graham crackers generally result in size discrepancies, pointed edges, and the inevitable powder-fication that make the marshmallow mixture a wee bit gritty.
Then, the Hubbalubb had an idea.
He pulled his graham cracker cereal out of the pantry (Graham cracker cereal? Clearly, neither of us are truly adults) and that was all I needed to get motivated on refining this recipe.
This was perfect to finish the s'mores bars and both of us 'non-adults' could agree.
So, come be a non-adult with me!
S'Mores No Bake Bars
(adapted from Kellogg)
3 tbsp butter
1 package marshmallows
6 cups graham cracker cereal
1 cup mini chocolate chips
Melt marshmallows and butter together in a pot over medium heat until creamy. Remove from heat.
Fold in graham cracker cereal. Follow with chocolate chips.
Pour into a greased 9x13 pan and press into the pan to fill and flatten.
Refrigerate for 30 minutes before cutting and serving.
Listening to: Katy Perry - Peacock
Tuesday, September 18, 2012
Carolina BBQ Boneless Wings
The last on the list is a simple and easy appetizer with a lot of honey mustard flavor.
I'm not really into chicken wings, but a boneless wing with its crunchy coating and flavorful sauce is hard to beat!
Carolina BBQ Boneless Wings
(inspired by my Bourbon Pineapple Wings)
8-12 store-bought boneless chicken wings (or any home-cooked chicken you like)
1 cup Carolina BBQ Sauce
Cook the wings using package instructions. Toss in the BBQ sauce while still hot and serve.
Listening to: Phillip Phillips - Home
I'm not really into chicken wings, but a boneless wing with its crunchy coating and flavorful sauce is hard to beat!
Carolina BBQ Boneless Wings
(inspired by my Bourbon Pineapple Wings)
8-12 store-bought boneless chicken wings (or any home-cooked chicken you like)
1 cup Carolina BBQ Sauce
Cook the wings using package instructions. Toss in the BBQ sauce while still hot and serve.
Listening to: Phillip Phillips - Home
Carolina BBQ Chicken Pizza
Honey mustard.
Quite possibly the best condiment on the face of the imploding planet.
For someone who doesn't eat porcine products, my deli tray is permanently and forever turkey. With honey mustard. Usually, some mayo. And, vegetables to make it a wee bit healthier.
Honey mustard on chicken? Yes, I will do it. And, I'll love every second of it.
So, you can imagine my extreme sadness when I realized I had overlooked that empty jar when surveying my fridge for groceries. After getting home and realizing my blunder, it was too late. I had already passed into that lazy post-shopping haze where even the mere thought of forking over cash for food seems impossible.
Luckily, this devastating (overdramatic, much?) incident led me to one of the best discoveries of my cooking life.
Carolina barbeque sauce.
You see, my BBQ sauce is loaded full of honey and mustard and literally makes the best honey mustard on the planet. Again, I'm being overdramatic, but definitely not untruthful.
What... a prize.
Everything that makes it such a versatile and savory barbeque sauce amplifies the taste you expect from a simple honey mustard. And, now the fun begins where you see me plaster it on everything I can like the obsessive-compulsive foodie I am.
Including pizza.
Seen here.
I'd tried honey mustard on pizza once before while living in Binghamton, NY. A local pizza chain had it on their menu of 20+ varieties and it was one of their top sellers. And, seriously, this tastes just like that pizza, meaning that I'm not crazy and everybody else loves this stuff, too. At least, in Binghamton.
What else can I do with this super sauce?
Carolina BBQ Chicken Pizza
1 batch Pizza Dough
1/2 lb. chicken
2 cups Mozzarella Cheese
1/2 red onion, diced
1 cup Carolina BBQ Sauce
Prepare the pizza dough as directed.
Preheat oven 375F.
Cook chicken over medium heat until no longer pink. Toss the chicken in 1/2 of the BBQ sauce.
Roll out pizza dough and spread on a thin layer of BBQ sauce. Cover with 1 cup cheese. Add chicken and onions. Pour leftover sauce over pizza if desired. Cover with second cup of cheese.
Cook for 20-25 minutes.
Listening to: Coldplay - Paradise
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