Red Velvet Cookies

So...

I don't normally bake cookies.

But it takes so very little for me to become obsessive that merely digging my cookie sheet out of hibernation yesterday made me desperate for more cookies. 

That, and I've finally filled my cookie jar.  That empty, lonely, ceramic cookie jar that sits on my countertop each and every day, making visitors believe that I'm domesticated enough to bake cookies on a whim.  With no purpose.  Simply, because I love baking.

Silly, because I totally hate baking for no reason.  It's probably tied into my self-esteem or something.  

Like, I need for people to eat my baked goods and tell me how amazing they are so I can feel good about myself.  Making cookies just to make cookies seems like a total waste of time.  People can't know 
what a culinary genius I am if I make cookies just for the sake of filling a sad, little cookie jar!

How lame.

I think I totally redeemed myself this week, though,  Cookie jar is full.  The household is happy.  And, I'm learning that hoarding your homemade cookies makes it way easier to eat them all yourself. 

That won't be a great thing down the road... but right now, it's absolutely fantastic.

And, since I'm a cream cheese frosting nut,  adding cream cheese to the mix just about made my day.  
Let's just say there was a fair amount of dancing and other assorted varieties of hyperactive activity in my kitchen during the batter-eating and cookie-eating phases of this recipe's development.

If you love red velvet with cream cheese frosting, these cookies will give you a chewier and more easily transportable option.

Plus, no one will judge you for eating with your hands like they do when you're chowing down on cake.

Enjoy!

Red Velvet Cookies

(adapted from Two Peas & Their Pod)

1 boxed red velvet cake mix

2 eggs

1/3 cup canola oil

1/4 tsp vanilla extract

Cream Cheese Filling/Frosting:

1/2 brick cream cheese
2 cups powdered sugar
1/4 tsp vanilla extract


In a stand mixer, combine all of the ingredients for the cake mix until smooth, starting with the dry ingredients.  Form the dough into a log and wrap in plastic.  Refrigerate for 2-3 hours.

For the cream cheese frosting, beat together cream cheese, sugar and vanilla.  Use a spoon and scoop out a 1 tsp of the mixture.  Place the ball of frosting on a plate and form into a small disc as much as possible.  Try to keep a little left over for frosting.  Freeze the discs for 2-3 hours.

Preheat oven 350F.

Take 1/4 cup of the red velvet mixture and flatten out.   Place a cream cheese disc in the summer and wrap the cookie dough around the disc until it's completely covered.  Repeat with the rest of the dough.

Bake for 10-12 minutes.  Let cool completely.

With any frosting you have left over, add milk 1/2 tsp at a time until you get a creamy consistency.  Drizzle the frosting over the cooled cookies.

If you don't feel like doing the cream cheese frosting as a filling, you can use it just as a frosting after the cookies have cooled.





Listening to:   Kelly Osbourne - Papa Don't Preach

Baked Onion Rings

I'm not one to rain on someone's parade for eating junk.

I've eaten my share of bad news food.  And, that's just today.

I'm the kind of person who eats leftover dessert for breakfast, lunch and dinner until it's gone.  I can survive for days on any bag of flavored tortilla chips.  At least one meal everyday consists of "a handful 
of this" and "a couple of those".  That's my diet.

That being said, my tastebuds do have some redeeming qualities.  With the exception of dairy, I hate most fat-laden foods, like marbled steak or fried chicken.  In fact, deep fried anything is a no-go on my list.  The same can be said about skin-on or bone-in.  I know that's not very appealing to most, but I'd rather flavor my food with a delicious sauce and spices than with oil and fat. 

To get my fried fix, I very often turn to "pretend-fried", otherwise known as breaded and baked. 

Take these onions for example.  I wanted onion rings.  But, it really pained me to have to coat and fry a batch of perfectly good onion slices and turn a vegetable into a guilty pleasure.  So, yesterday, I finally resolved to making baked onion rings.  I wanted them to be crispy and crunchy and full of flavor, minus the grease and the extra calories.  I've never been particularly good at frying anyway, so nailing this challenge would keep me away from grease all-together.

I can't lie.  These are not identical twins to the fried kind.  They lack the same moisture and the deep flavor the frying offers.  But, the bread crumbs are actually crispier, and offer a more satisfying crunch.  And, the onion flavor is intensified because there are less flavors competing for attention.  If you're  looking for a true onion flavor, these can't be beat.

Now that I've mastered onion rings, there's a few sauces I've been wanting to try...




Baked Onion Rings

2 onions, sliced into 1/2" rings
2 cups crushed baked potato chips
1/2 cup flour
1/2 cup skim milk
1/2 tsp cayenne pepper
Butter-flavored cooking spray


Lay out three shallow bowls.  In the first, mix together flour and cayenne.  In the second, pour milk, and place the potato chips in the third bowl.

Spray the onion rings lightly with cooking spray.  Dredge each onion ring in the flour, shaking off the excess.  Then, dip in the milk, again shaking off the excess.  Finish with a coating of potato chips.

Place on a greased cookie sheet.  Give the rings one more coat of cooking spray.

Bake 10 minutes.  Flip onion rings over and bake an additional five minutes.  Remove from heat and place on a serving dish lined with paper towel.

Serve with your choice of dipping sauces.




Listening to:   Kelly Clarkson - Catch My Breath

Roasted Red Pepper & Feta Dip

Ok.

So, this is a dip that I would not necessarily associate with Thanksgiving.  In fact, I didn't even make it for Thanksgiving.  I made it because I was trying to make something else entirely.  I failed,  but still somehow managed to make lemonade of lemons.

Or, dip from whatever that mess I tried to create was.

See, here's what happened:  I tried making fritters.  Even though I rarely like fritters.  I generally find them over-fried.  A nice, crisp coating is one thing, but a deep, thick layer of solidified oil is not appetizing to me.  In the least, thank you very much.

So, here's me, trying to lightly fry fritters made with roasted red peppers and feta cheese.  And, here's also me, being so anal about the lightly fried part, that I play with in the pan until they essentially fall apart.  A mess, I tell you.

After the third try failed, I gave up.  Better to live to fight another day than get agitated and burned out with the fritter business for good.  But, I still had some of the fritter mix left.

What's a girl to do, right?

I mean, other than break out a sleeve of buttery crackers and go to town.

So, I invented a dip out of my failure and called it a day.  The fritters will come eventually, when I have regained the patience to try for frying perfection.

Until then, believe me when I say that this dip will not disappoint, or make you wish you had fritters.

Unless you want fritters for dessert.

That, I completely understand.




Roasted Red Pepper & Feta Dip

1 roasted red bell pepper, drained and chopped into small pieces
1 cup crumbled feta cheese
1 tbsp roasted garlic
1 tsp lemon juice
1 tsp diced jalapeno
Salt & Pepper to taste



Combine all of the ingredients using a food processor.



Variation:
For a baked version, spread dip into a small casserole dish or ramikin.  Top with 1/4 cup panko bread crumbs.  Bake at 350F for 10 minutes, or until cheese bubbles.  You may need to double the recipe if you don't have a small enough baking pan.

Beef With Broccoli

I did it again.


I went totally Americanized "Chinese" on you again. 

But, as I'm sure you are aware, beef with broccoli?  It's amazing.  Tangy and well-rounded, the restaurant version can be so very satisfying, though usually, also very unhealthy.


So bad, but so very good.

I don't know where this sudden urge to coat meat in every sauce imaginable came from, but I'm definitely loving every second of it.  My dinner table is never the same.  I feel like a world-class chef dazzling guests with my culinary skill.


It's definitely not reality I'm living in.


Whatever.


I can still feel like a million dollar cook even if I have no million dollars to speak of.  This beef no doubt helps boost my ego even further.


The first time I made this, it came out... less than stellar.  In fact, this was my first adventure into Chinese food, and it was an epic failure.  This led me to try some other recipes first.  I'll admit, the chewy, not tender beef and overcooked broccoli left me a bit jaded, but determined to continueon nonetheless.


After a few successful rounds in the Chinese-style chicken department,  I gave it another try.  This time, I altered the recipe in the hopes that it would turn out better.


And viola!  

The results speak for themselves.  It's tender and flavorful with the familiar tang of chinese food.


It's restaurant style, but so much better!


Try for yourself and see!




Beef With Broccoli
(adapted from Rainy Day Gal)

Beef:
1 lb. flank steak
2 tbsp low-sodium soy sauce
1 tbsp water
1 tsp sugar

Sauce:
2 tbsp butter
2 tbsp flour
1/2 cup low-sodium soy sauce
2 tbsp brown sugar
1 tbsp minced garlic
1 tbsp sherry
2 cups broccoli florets



Cut the flank steak into bite-size pieces.

Marinate overnight in the soy sauce, water and sugar.

In a saute pan, cook flank steak on medium heat with a pat of butter until cooked completely.

In a sauce pan, combine butter and flour to create a roux.  Add the soy sauce, brown sugar, garlic and sherry.  Bring to a boil, then reduce to simmer for 10 minutes.

Add the beef to the sauce and cook the sauce another 5 minutes.  While this is simmering, add the broccoli to the hot saute pan with a pat of butter.  Cook for 5 minutes, tossing broccoli occasionally.

Place broccoli on a large serving plate.  Pour the beef and sauce over the broccoli.




Listening to:   Psy - Gangham Style

Horseradish Smashed Potato Bake

I'm on the prowl.

For holiday side dishes, that is.

This year, I'm disappointed to say that my big new house won't be complete for Thanksgiving.  Maybe Christmas, but who knows?  I'm so engrossed in the holiday spirit that it's just about killing me not to be able to decorate or kill a week slaving over the stove for a big family get-together.

But, I will not be defeated.  Instead, I'm getting an arsenal together the next couple months to prepare for my own holiday.  A combination of Christmas, Thanksgiving, New Year's Eve and any other event that requires family and friends to unite for a whole day.

I'm starting with this potato bake.  This painfully amazing potato bake.  With a few more than a couple of my favorite ingredients, like cheddar and horseradish.  Hot and cheesy with a very familiar heat, this dish is chunky and full of flavor.

Not to mention, the perfect potato side for my big holiday party.  Next to a big turkey, this little dish packs enough of a punch to stand on its own.

Now, onto the rest of my menu....

Any ideas??




Horseradish Smashed Potato Bake

2 lbs. new potatoes, cut in large cubes
1/2 cup sour cream
1/2 cup cheddar cheese
1 tbsp prepared horseradish
1/4 cup panko bread crumbs
2 tbsp fresh chopped chives
Salt & Pepper to taste



Preheat oven 350F.

Boil the potato cubes in boiling water until fork tender.  Drain and transfer to a large bowl.

Combine potatoes with sour cream cheddar cheese and horseradish.  Use a masher to smash the potatoes to your desired consistency.  I leave mine pretty chunky.

Transfer to a greased casserole dish.

In a separate bowl, combine bread crumbs and chives.  Sprinkle over the top of the potato mixture.

Bake 20 minutes.




Listening to:  Miranda Lambert - Gunpowder And Lead

Chocolate Chip Hazelnut Cookies

So, I think we can all safely agree that I'm obsessed with Nutella.

Yes, I need help.

But until there is an anonymous group where I can vent about my addiction with like-minded individuals, I am going to keep bombarding you with hazelnutty brilliance.

These cookies are no exception.

Why?

Simply because... they're so simple.  Six ingredients.  Bake and done.  No sifting.  No frills.  No wet and dry ingredients in separate bowls.

One bowl.  One cookie sheet.  One spatula.

One sitting to eat all of them?

Mmmm... I wish.





Chocolate Chip Hazelnut Cookies

1 cup Nutella
1 cup flour
1 egg
2 tbsp sugar
1/4 cup mini chocolate chips
1/4 cup chopped toasted hazelnuts



Preheat oven 350F.

Combine all ingredients in a large bowl.

Use a spoon to dollop cookies onto a greased cookie sheet.  Number depends on size preference.  Press flat.

Bake for 8-10 minutes.




Listening to:   We The Kings - August Is Over

Butternut Squash Gratin

This... is not me.

I am not one of those people who can pick up a vegetable and instantly know a bajillion different recipes to use it with.  I do not do that.  Perhaps, that is why I always have a weird fruit or vegetable in my house that I stare at and stare at until it finally turns to mush and rots away.  I always by them with the intention of trying something new, and then ultimately, never do.

Laziness.

This blog has undoubtedly changed a lot of that for the better.  Nowadays, I find a ton of recipes I want to try first, then hit the grocery store for veggies.  Butternut squash was one of those veggies.

I'm seeing tons of it being used around and truthfully, I'm quite the newbie when it comes to this gourd.   I've tried other squash varieties, but I am bound and determined to give this orange baby a try.

I wanted to start with something relatively easy.  Something that didn't involve a total of thirty-seven different pieces of kitchen equipment.  Something that didn't have the recipe steps separated in chapter form.  Something I could get done easy and fast.  Because as you know, if it's not easy and fast, it's likely to deter me from ever trying again.

I'm just that kind of girl.

So, I set out to make this with one singular piece of equipment:  a skillet.  Something that I don't often do, but for the sake of efficiency, really need to start doing a lot more.  I mean, how easy is it to transfer a skillet from the stovetop into the oven and be done with it?

After this, I can definitely tell you that I'm on the butternut squash train.  Full speed ahead, my friends.  I'm in love with this skillet dish and energized with the need to try more.

Will you come along for the ride with me?



Butternut Squash Gratin

1 butternut squash, cubed
1 red onion, minced
2 tbsp olive oil
1 cup mushrooms, roughly chopped
1 tbsp sage leaves, minced
1 1/2 cups grated swiss cheese
1/4 cup parmesan cheese
1/4 cup panko bread crumbs
Salt & Pepper to taste



Preheat oven 400F.

In a small bowl, combine parmesan and bread crumbs.  Set aside.

In a skillet over medium-low heat, cook onions in olive oil for 10 minutes.  Add the squash and cook until soft, stirring occasionally.  Add mushrooms and cook an additional 1-2 minutes.

Stir in sage, swiss cheese and seasoning.  Once the swiss begins to melt between the vegetables, remove from heat.  Sprinkle the bread crumb mixture onto the top of the skillet.

Bake 15-20 minutes.




Listening to:   Eric Clapton - Layla