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Platinum Chef Challenge #7
2008-03-04 03:28:00
For this round of the Platinum Chef Challenge , the ingredients were butternut squash, cumin, chickpeas, vanilla, and barley. Some people might think I picked the ingredients with a dish already in mind, or that I am biased towards my favorites... but I promise, this was a challenge for me too. I have never bought barley before, so that was completely new! I also wasn't sure at all what to do with the vanilla. I contemplated making a dessert using butternut squash as I would pumpkin puree, and that would easily incorporate vanilla. However, I decided to find a way to get all the ingredients onto one plate at a single time.I first felt that I needed to pick a meat or fish to be my "main ingredient" - something to tie all the flavors around. I went with salmon. I then decided that my salmon needed a crust - I first thought grated butternut squash, which I still might try sometime, but ultimately went with roasted chickpeas, which I seasoned with a bounty of fragrant goodies, including...

Crunchy Coconut-Peanut Tilapia
2008-03-01 17:49:00
A couple weeks ago I found a great deal on a bag of frozen tilapia filets that I couldn't resist. Not all fish lends well to freezing, but tilapia, a fairly mild white fish that can be flavored in a variety of ways, works pretty well. I've made tilapia tacos a couple of times, and we're pretty addicted to those, but it was time for something different. Something different involving the leftover coconut milk from the other night and the jar of peanuts in the cabinet that my husband has been munching on. I decided to use the coconut milk mixed with a little curry powder as a marinade and mix some crushed peanuts with panko for a crispy coating. Pretty simple, but pretty delicious. My first instinct was to pan-sear the fish - call me crazy, but I always seem to forget about my oven. I always get a bit over-ambitious though, perhaps too confident in my own abilities, because I'm really not all that great at pan-searing fish. At the last minute, I was somehow inspired to try the mock...
More About: Peanut , Coconut

Roasted Squash and Ricotta Pasta
2008-02-28 03:01:00
This is a dish I threw together out of leftover ricotta and squash that I didn't want to waste. My husband said it tasted a lot unhealthier than it probably was - and he was right. The part-skim ricotta and roasted squash combine to make a creamy, rich sauce that really sticks to the pasta. For an easy and delicious vegetarian meal, this is a winner. I hope you think so too! And of course, I'll submit this to Presto Pasta Nights.12 oz butternut squash, peeled and diced1 small onion, sliced2 cloves of garlic, peeledsalt & pepper1/4 tsp grated nutmeg1/2 cup part-skim ricotta6 oz whole wheat spaghettibaby spinach, about 2 handfuls2 tbsp pine nuts, toastedPreheat oven to 375F. Arrange squash and onions on a baking sheet coated with cooking spray, sprinkle with salt pepper, and nutmeg, spritz with olive oil and toss around. Place the two cloves of garlic on a small square of foil spritzed with olive oil, and wrap it up. Put on the baking sheet with the onions and squash. Roast for ...
More About: Squash , Ricotta

Cooking with Nigella
2008-02-27 03:00:00
Sometimes, it takes a blogging event to provide just the right needed push to make something new. One of my Hanukkah presents from Ben was Nigella Express. I adore Nigella for her story-telling style and get almost as much pleasure reading her descriptions of cooking and food as I do some juicy chick-lit. So even though I had spent much time perusing this book on my living room sofa, I just hadn't found the right recipe at the right time to break it out in my kitchen. Enter the Weekend Cookbook Challenge, a popular blogging even that challenges food bloggers with digging through their cookbook collection to find inspiration. This month, Ani from Foodie Chickie has chosen the theme as Nigella Lawson - I knew this was the perfect time to finally participate and finally use my new book.For this meal, I involved my husband since I would need him to do the grocery shopping while I was out busy with other plans. We settled on the recipe for Mellow Meatballs, a dish involving red curry, b...
More About: Cooking

Master Baker Challenge: Cinnamon
2008-02-27 02:47:00
Here goes with another blog challenge... a baking challenge to be exact! For the first round of this challenge, the Master Baker s chose cinnamon as the key ingredient. I've probably added cinnamon to just about everything I have ever baked, so this wasn't too difficult, but I wanted to try something new that would really show off the cinnamon. Luckily, I found this recipe in Epicurious.com for Low-Fat Cinnamon Almond Biscotti. Cinnamon? check. Different from what I normally make? check. Low-fat? Bonus! This recipe uses no butter, just eggs to bind the ingredients. I followed the recipe almost exactly, but I used amaretto in place of almond extract and added grated orange zest. They were delicious with the citrus flavor, but not when dipped in coffee - I don't think citrus and coffee taste very good together, so if you plan on dunking your biscotti in your cup o'joe, I'd leave out the zest. Low-Fat Almond Cinnamon BiscottiBon Appétit June 19963 large eggs1 cup sugar1 teaspoon...
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Eat to the Beat #1: Love and Pizza
2008-02-21 02:56:00
When Elly announced her idea for a new blogging event, Eat to the Beat , I certainly felt the pressure of a challenge. You see, I'm sort of embarassed to admit, but I'm not really a music person. I might be the only person I know without and Ipod and without any means of downloading music-type-software installed on my computer. I don't buy CDs and I don't have that knack for remembering lyrics, artists, and beats galore. I leave all that to my husband, a former music major. Don't get me wrong, I like listening to the radio well enough, but I just don't delve much further beyond that. Luckily, however, I do like food. I also like Italy. So, one of the first songs that came to mind was Amore, written by Harry Warren and performed by Dean Martin (thank you, Wikipedia). You know exactly which one I am talking about - the pizza song! And doesn't it make perfect sense to write a song about love and sing about pizza? I mean, who doesn't love pizza?I've just discovered I love pizza ...
More About: Love , Pizza

Spicy City Finds
2008-02-21 02:35:00
No long and wordy post here, but I just wanted to share with you some neat products I found in NYC this past weekend. I didn't plan to blow any big bucks on souveniers, but these were a few trinkets I just couldn't resist. After browsing (well, more like scrutinizing) the extensive selection of unique spice grinders available from Cape Herb, I settled on their Tai Chi seasoning and Butterscotch & Vanilla sugar grinders. The other night, I tried the Tai Chi on flank steak in lieu of any sort of marinade, and was really delighted in how the strong, natural, zingy flavors of ginger, citrus, and chili came through. Later on, we ground some butterscotch and vanilla sugar on our popcorn for a special treat. These are wonderfully unique products perfect for any cook, and I'll certainly look into trying more of their blends if I come across them again!
More About: City , Spicy

C <3's B and B <3's C
2008-02-15 02:52:00
At my bridal shower, my dear friend Alyssa gave me a set of three cookie cutters - a C, a B, and a heart. Of course, C stands for my name and B stands for my husband. How cute! I'm so glad I finally got to use them. To celebrate Valentine's Day, I broke out the cookie cutters and chose Dorie Greenspan's recipe for chocolate roll-out cookies. However, I made one little ever-so-delicious change: I added some peppermint oil to make chocolate peppermint cookies! Of course, being a Dorie recipe, it did not disappoint. I'd highly recommend this recipe when you have the itch to use your rolling pin and cutters, and wanting something different than a plain ol' sugar cookie :) Chocolate Roll-Out CookiesCourtesy of Dorie Greenspan, via Epicurious.com2 1/2 cups all purpose flour1/4 cup unsweetened cocoa powder1/2 teaspoon baking powder1/2 teaspoon salt1/4 teaspoon baking soda1/2 teaspoon ground cinnamon (optional) (I ommitted since I added peppermint oil)3 ounces bittersweet chocolate, ch...

Mediterranean Stuffed Chicken
2008-02-15 02:37:00
I received this recipe as part of a recipe exchange I participated in. I am pretty sure the process of assigning recipes to participants was random (except for special considerations regarding dietary restrictions, etc) but I feel this recipe was perfectly selected for me. As you'll see when you read the original text below, it left a lot of options perfect for the creative cook to improvise and embellish. Of course, I really enjoyed that freedom! Here's the recipe I received via email:Chicken Breasts with Mediterranean StuffingCourtesy of Stonewall Kitchen Favorites2 tablespoons olive oil1 garlic clove, chopped5 ounces baby spinach, or regular spinach, stemmedSalt and freshly ground black pepper1 1/2 pounds boneless, skinless chicken breast halves (about 4 medium)4 ounces soft goat cheese or mascarpone cheese1/4 cup chopped sun-dried tomatoes, packed in oil2 tablespoons black olive tapenade, available in specialty food stores1 tablespoon plus1 teaspoon unsalted butter1/2 cup dry ...

Pomegranite-Balsamic Glazed Chicken
2008-02-05 03:21:00
After discovering how much I like fresh pomegranite, I was eager to experiment more. Since the fruits are nearing the end of their season, I actually went out and stocked up! (You can freeze the seeds to keep on hand). For dinner tonight, I made a variation on my Raspberry-Balsamic Chicken . It turned out really well - a little less sweet and more tart than the raspberry version, well-complimented by the sweet sauteed onions and crisp, fresh parsely. I served this with some leftover pine nut and garlic couscous, and asparagus roasted with olive oil, salt, pepper, and a splash of freshley squeezed orange juice. Pomegranite-Balsamic Glazed Chicken2 4oz pieces of boneless, skinless chicken breast, pounded to even thinnesssalt & pepper1/4 of a red onion, sliced thin1 pomegranite2 tbsp balsamic vinegar1 tbsp chopped fresh parselySeed the pomegranite and reserve 1/4 cup of the seeds for garnish. Place remaining seeds in food processor or blender, and pulse several times to break them u...

Bite-Size Bugers
2008-02-05 02:55:00
Lately, mini-burgers have become my favorite party appetizer to make. Seriously, people love these things! They're easy to make and eat, cheap (1 lb of meat goes a long way), and can be customized any way you like. And best of all? They're pretty healthy, as far as bit-size-party-appetizers go, so you can feel good about going back for another... and another. You better move quickly though, because they won't last long!Instead of a bun, I use cocktail-sized pita, which I get at Trader Joe's. It even comes in whole wheat! You can, of course, use any burger recipe you like. I really like cilantro turkey burgers, so that's what I used here. I originally found this recipe from Cooking Light, but have made several modifications over time to make them even tastier.Cilantro Turkey Burgers with Chipotle Ketchup1/4 cup minced fresh cilantro1/2 cup shredded Mexican-blend cheese1/4 cup minced red onionzest of one small lime1/4 teaspoon salt1/4 teaspoon black pepper1 pound ground turkey1-...
More About: Size , Bite

Moroccan-Style Cornish Hens
2008-02-05 02:21:00
Cornish game hens are a great alternative to roasting a whole chicken. For a dinner for two, it makes perfect sense if you don't want tons of leftovers. For larger groups, they're equally as elegant. They're smaller and easier to work with, too. When we invited my father in law and step-mother in law over for dinner this weekend, cornish hens were the perfect choice. They don't eat red meat, fish seems a little too common, and chicken breasts? Not nearly nice enough. I wanted to make something special, and hens fit that bill. There are probably a zillion ways you could make cornish hens, much like a whole chicken. It can be seasoned and stuffed however you like. Roasted whole, butterflied and grilled, and even slow cooked. I found this great recipe from Epicurious.com for Moroccan -Style Cornish Hens with Roasted Vegetables. The combination of seasonings - caraway, cinnamon, paprika, ginger... (the list goes on!) really drew me in, nevermind the mouth-watering combination of vege...

Be-dazzled Salad
2008-02-03 21:11:00
Do you remember the bedazzler? I sure do. As a girly-girl who's always been infatuated by anything that glitters sparkles, anything that could let me add more rhinestones to my life was my kind of gadget. Glitz, glamour, grandeur - I still love it. So when I chose a salad recipe that used fresh pomegranite seeds - my first experience with such a thing - I was like a little girl playing with my bedazzler once again. Only this time, the rhinestones were edible, imagine that!I'm normally not one to use a recipe for salads - after all, can't you just throw together whatever sounds good? Sure, but this recipe from William Sonoma really drew me in. The peppery arugula, juicy citrus, and tangy pomegranite - I could already taste it. This salad but impressive; my husband's stepmother, also a sucker for pretty food just like me, commented both how beautiful and delicious it was. The dressing, she said, was refreshing and light. The pomegranite seeds, sweet and tangy, also provided the fa...
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Beautiful Baguettes
2008-02-03 16:42:00
There's something so special about baking your own bread, and even though I have only done it a couple times, I decided to venture into the world of artisan breads by baking my own baguettes this weekend. I was looking forward to that freshly-baked-bread aroma filling the house, and my guests looking at me in disbelief when my husband told them that no, I did not pick up the baguette at the store! I turned to a trust source, the King Arthur Flour company, to find a recipe.I picked out what I could find to be the simplest recipe for a beginner, and which gave me the option of just using a baking sheet rather than proper baguette pans. While I'd love to own some and they aren't too expensive, I decided I should try out the general technique first and decide if it needed improvement or not. I found this recipe quite easy to follow and was pleased that my dough rose accordingly. (I don't know about you, but whenever I make bread and leave the dough to rise, I always have doubts and ...
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Who Needs Potatoes?
2008-01-31 03:58:00
Steak, green beans, and potatoes...err, make that mashed cauliflower! The all-American meal has been revamped with a healthy, tasteful update. Now, I know I'm not nearly the first person to make mashed cauliflower; it's been quite the craze ever since Atkins and South Beach Dieters started eating it as a substitute for mashed potatoes. But, I'm not really a mashed potato kinda gal - I can easily live without them. So, it just never occurred to me to try the whole mashed cauliflower thing. Besides, up until a few months ago, I wasn't even sure I really liked cauliflower. Something must have changed, though, because lately it's been my favorite vegetable to munch on, and I get excited when anyone has thought to include it on their crudite platter. So, I decided to give cooked cauliflower a go. I wasn't quite sure what to expect, but my husband and I were more than pleasantly suprised by the results. This new side dish might be a new favorite, it was that fantastic! If you think...
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Fish 'n Couscous
2008-01-29 03:52:00
One of the great things about New England is, of course, easy access to seafood. There's a little fish market around the corner from my house, that always seems to have a great deal on whatever is in season. Lately, they've been showing haddock for $4.99/lb. I asked my husband if he liked haddock - I honestly wasn't sure I had ever had it, though I haven't yet met a fish I didn't like, and I figured haddock is one of the milder, more popular varieties so likely, I'd have no problem. He said the only thing that came to mind regarding haddock was fish n chips. Well, those who check me out fairly often can probably guess that I'm not one to take a perfectly good piece of fish and fry it, and serve it alongside some fried starch. Not my style. But I was determined to take advantage of the great price offered, so began searching for other ways to prepare this firm, white fish. While I didn't have much luck finding recipes specifically calling for haddock, I learned that it can be...
More About: Fish , Couscous

Chai Spiced Snickerdoodles
2008-01-28 03:42:00
This weekend I was in the mood for baking. I wanted a fairly traditional cookie that most would enjoy, but something other than chocolate chip - been there, done that! I suddenly got a craving for snickerdoodles, and started doing some searching around. It turns out that Mrs. Sigg's Snickerdoodles are quite the popular treat. For those of you know that know me, I'm never one to stick completely to tradition, so I welcome the opportunity to add a little extra spice or flavor where I can. Luckily, I found a variation on this exact recipe from Baking Bites. Nicole, brilliant baker that she is, jazzed up the traditional snickerdoodle with ginger, cloves, cardammom, and allspice for a chai-inspired treat. I love chai, and especially love anything with the zippy spiciness from cloves and ginger. I didn't have cardammom, however, so I just used some extra cinnamon. It seems that I am always substituting cinnamon for cardammom, so maybe it's time to finally buy some. We'll see if I rem...
More About: Chai

Salmon Ravioli with Roasted Red Pepper Sauce
2008-01-22 14:57:00
Calling all hesitant cooks (ie, those in my family who think you cannot do anything remotely creative): homemade ravioli just got easier. True, my kitchen is equipped with a stand mixture and pasta rolling attachment, and a ravioli mold, which make true homemade ravioli much less of a task than you might think. However, tonight I took an even shorter route, with some leftover wonton wrappers. As you know, I'm loving these things lately. They are so versatile - you can fill them with whatever your heart desires and bake, fry, or steam them to make tasty and impressive little appetizers. You can also use them to make quick and easy homemade ravioli. I'm not going to lie, they are not quite as good as the real thing - after all, the texture is going to be that of the wontons you recognize from soup, not quite a real pasta dough. But, they're easy to work with, convenient, and healthy. 2 oz of these wrappers have about 165 calories, and for the brand I buy from the Asian grocery stor...
More About: Ravioli , Pepper , Sauce

Ladies' Night
2008-01-22 03:33:00
Disclaimer: If you're averse to the idea of attending and enjoying a ladies' night novelty party, this post may not be for you. But, it is of course my blog-author-duty to share with you the super fun menu I served my girlfriends! I apologize for having so much fun that I didn't catch pictures of everything, but such is life.On the menu:Blue Balls (aka, gorgonzola-pecan turkey meatballs with cranberry-mustard dipping sauce). I adapted this recipe by mixing the pecans directly into the ground turkey and using finely minced onion in place of powder. I formed mini meatballs and pan seared them before finishing in the oven. These are so tasty! I've since made them again, this time prepared as mini burgers on cocktail pita for a football party. Macaweenie & Cheese Mini Macs. A friend sent me this great idea for a macaroni and cheese appetizer, and I thought they would be great to prepare with some special adult pasta. I used a blend of sharp cheddar, mozzarella, provolone, and as...
More About: Night , Ladies , Ladies Night

Lamb and Pumpkin Risotto
2008-01-22 02:23:00
Risotto is one of those things I have a lot of trouble with when trying to eat well. At first glance, it doesn't sound too bad - 1/4 cup of dry arborio has 160 calories, just like most other varieties of rice. But if you want risotto as a main dish, you're going to need more than. Add in some butter, wine, cheese, and whatever your favorite mix-ins are, and those calories climb quickly. I know that if I were to go out for dinner and order a restaurant-sized portion, my self-control would go out the window and I'd be in deep trouble. So, my resort is to make my risotto at one, just once in a while, when I can control the portion and ingredients. Combining lots of intense and savory flavors can really make for quite the satisfying dish, which was my goal in creating a risotto involving two of my favorite things: lamb and pumpkin.For this dish, I wanted to use ground lamb, but I have a lot of trouble finding it at my regular grocery store. And besides, I had some cut up pieces of bo...
More About: Pumpkin , Lamb , Risotto

Mahi Mahi Tacos
2008-01-17 03:12:00
No real recipe here, just a quick and easy dinner I threw together because mahi mahi was on sale and I am trying to incorporate more fish into our diet. We really love fish, I just have trouble thinking of different ways to prepare it. This is a quick and easy preparation for mahi, but you could use another white fish, such as tilapia too. I really love mahi for the firm texture and the fact that it's very low in calories :)To make fish tacos, start by placing your cleaned, skinned fish filets in a baking dish. Cover with a few tablespoons of soy sauce, and the juice from a lime. Let marinate for a little while (30-60) minutes. Remove fish from marinade, and season with salt, pepper, and your choice of spice rub - I used a premade southwest seasoning. I cooked the fish for a few minutes on each side in my grill pan, and prepared the tacos in corn tortillas with peach salsa and cilantro. A side of sauteed spinach and garlic rounded out the meal.
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One for the Crockpot
2008-01-03 04:08:00
Sadly, the crockpot is one of those kitchen appliances I just had to have and hardly ever use. I have a few things I like to make in there, but there just don't seem to be enough appealing recipes. However, when I found this recipe while searching for ways to use a package of veal stew meat, I immediately remembered the busy day I had coming up and thought this would be a perfect recipe to adapt to the crockpot.This meal was super easy to prepare the night before, and then just plug in the next morning before work. The vegetables and meat cooked wonderfully, and the marsala wine added such a nice background taste. I omitted the olive oil, since the onions were going right into the crock and the veal had plenty of it's own fat to brown in; I also increased the amount of squash. This was a great dinner to come home too, and my husband even prepared the salad, so I was completely off the hook!Veal and Butternut Squash Stew, adapted from Cucina Ebraica: Flavors of the Italian Jewish ...
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I think I may turn orange
2008-01-03 03:42:00
Pumpkin Oatmeal for Breakfast. Southwestern Butternut Squash Soup for lunch. And Veal and Butternut Stew with Marsala for dinner. But, oh, it's sooo worth it. And, I may or may not have just finished off the day with a rice cake with pumpkin butter ;)Whether you like butternut squash, acorn, buttercup, or the ever popular pumpkin, winter squash is just a great food. I've found endless possibilities for creating delicious and nutritious meals. The sweet, nutty flavor and creamy texture lend well to so many flavorful cuisines, including Mexican, Asian, and Italian flavors.The one drawback, or intimidation, some people have with squash is the issue of cutting and peeling it to use in recipes. I'll admit, if you don't have proper knives, it can be a bit a painful. So, when my husband came home from the butcher one day with a 4lb package of frozen, cooked, mashed butternut squash, I felt like I hit the jackpot - this would be perfect for a big batch of soup!The squash sat in the free...
More About: Orange , Turn

A NYE to Remember
2008-01-02 02:27:00
No big explanations here... just a bunch of friends getting together to cook and ring in the New Year! Getting that pasta rolling! What's in the oven, Kate?What's lasagna without freshly grated cheese? Toasty, golden pine nuts1 sheet down...how many more to go?Kate checking the sauce... Look at those layers!Sorta miniature calzones a la Jim Mini stuffed peppers with goat cheese and pine nuts My pesto torta - a special requestThe shine / Sutton faceLadies cuddlingGuys snuggling

The Good Ol' Days
2007-12-29 05:54:00
Here's a recipe I used to make fairly often that somehow lost it's way from our rotation (well, I suppose that's because we don't really have a rotation!) It's quick, easy, and healthy, so I decided to bring it back this week. I've also tried this with apricot preserves instead of raspberry, and that is delicious as well. This time, I served the chicken with some fresh sauteed green beans with garlic and almonds.Raspberry-Balsamic Chicken, adapted from Cooking Light2 boneless skinless chicken breasts, pounded thin1/4 cup thinly sliced onionsalt & pepper2 tbsp raspberry preserves1 tbsp balsamic vinegar1 tsp minced fresh rosemaryIn a skillet coated with cooking spray, cook onions over medium-low heat until softened, about 5 minutes. Season chicken with salt and pepper. Add chicken breasts and cook for about 5 minutes on each side, until cooked through. Remove chicken from pan. Add preserves, vinegar, and rosemary to pan, and stir to melt preserves. Add chicken back to pan s...
More About: Days , Good , The Good

Cooking by the Flyer
2007-12-29 05:53:00
That would be the grocery flyer. I often browse the weekly circulars (for about 4 different stores) to see what's on sale so I can plan my menu. This week, between Christmas and New Years, it's no surprise that seafood is on sale everywhere. So, I picked up a 2lb bag of Prince Edward Island Mussels to make for dinner.I've had mussels before, in restaurants, but never prepared them on my own. I'll admit, I was a little nervous - would they be scary like cooking live lobsters?! I was assured by a few sources that they are not. I was also a little skeptical of "debearding", a part of cleaning the mussels most recipes indicate. What the heck is a mussel beard?! The seafood clerk told me it's a little fuzz-type stuff on the mussel, but these "rope-raised" ones already had their beards removed. Wonderful!I decided on this simple recipe from Cooking Light, and followed it pretty much exactly as written. I did add some lemon zest to the top for a little extra color and flavor, and I se...
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A headstart on a resolution
2007-12-29 05:51:00
Honestly, I did not intend to become yet another person trying to lose weight in 2008. Been there, done that. I've already been down that road, many times, and actually weigh a lot less than I did for most of my life. So I didn't think my resolutions this year would be to lose weight. But unfortunately, the holiday season did not really agree with me. I swear, I tried to be good. I thought I could maintain my comfortable weight by continuing my workouts (check!) while letting myself indulge a bit in holiday goodness. I swear, I didn't go totally crazy! But I must have overdone it, because I'm left with a closet of ill-fitting clothes. So the day after Christmas, I went right back to Sparkpeople. Exercise is not enough, I need to count my calories and keep them low. So healthy food it is! Feel free to leave negative comments whenever you catch me eating something I shouldn't from now on. Tonight, I made a variation on my Pumpkin Black Bean burritos. I made them casserole-style i...
More About: Resolution , Headstart

Always a Delight!
2007-12-26 05:48:00
During the holiday season, delights abound. Spending time with family (if yours is not so delightful, I feel sorry.) Shopping for the one you love. And of course, all the yummy food. In my family, a trifle is a staple on any dessert spread for a holiday gathering. We're also big Friends fans, so the trifle incident has a special place in our hearts. So much so that the trifle bowl was one of the first items purchased from my wedding registry - by my brother. Typically, it's a chocolate cake trifle with chocolate pudding, cool whip, and toffee bits. My Aunt Jane has been making this trifle for so long that this common dish has a special name in our family - White's Delight , after her last name. Last year, when I introduced the Gingerbread Pumpkin trifle, it was like a whole new world of trifle had opened. Suddenly, no one can pick a favorite and it's just imperative that we have both. I could go for rich chocolate anytime, but there's something so different and delicious about t...

Because my sweet tooth still wasn't satisfied...
2007-12-15 02:12:00
I continued to bake, some more. I've been a busy girl! But I wanted to make some treats to bring to a girlfriend for her birthday get together, and some for the neighbors for letting us use their snowblower, and might as well have some for mom and my coworkers too. So I made some peppermint cookie brownies and gingerbread biscotti.The brownies, well, I was a little disappointed in appearance - though not in taste. I just decided to make my favorite brownie recipe and add some crushed up Candy Cane Jo-Jo's - Trader Joe's special holiday edition chocolate sandwich cookies with candy cane creme filling. I was really hoping to see chunks of cookies in the brownies, but I guess I must have crushed them too finely. At least the peppermint taste stuck around! The biscotti were more satisfying. This was my first time making biscotti, and I think they came out pretty darn well. I looked at a few different recipes for gingerbread biscotti and ended up combining a few to come up with this. ...
More About: Sweet

Sugar 'n Spice
2007-12-15 01:57:00
... Naughty or Nice? It doesn't matter, when you kick up your chocolate with a little something special. This weekend, I got the bug to make some bark. This was a first me, but the concept is so simple and easy to personalize. Basically, you melt some good chocolate, stir in whatever you think will be good with it, spread it onto a wax paper-lined baking sheet, and let it harden. If you can remember that, you don't need a recipe, and you can create some special signature holiday treats. There are so many classic holiday goodies, so I think it's fun to always change mine up just a bit. So that people realize there's something a little different that sets mine apart. Hopefully, that something different is a good thing! I know I've talked about this before, but I really love contrasting layers of flavor in my food - and I think other people realize this too and always think more about what they're tasting, trying to figure out what's there. With my sweets, I love to add somethin...
More About: Sugar , Spice