Baking, domesticity, and all things mini

Grilled cheese showdown

2012-02-10T08:14:00.000-05:00

Remember that teaser I gave you yesterday? A toasted morsel that appeared to be photo-bombing the roasted tomato soup?

Well, get ready for this one. The perfect mate for this amped up tomato soup needs to be a rockstar in its own right, because a regular ol' grilled cheese just won't do. How about a grilled cheese and guacamole sandwich? Um, yes please!

This falls into the category "Why didn't I think of that?" food combos. Such a simple addition but, boy, does it take this classic sandwich from ordinary to extraordinary. Even from extraordinary to amaze-balls! Cool creamy avocado mashed with a little bit of minced onion, garlic, S & P, and a slice of tomato (hidden in the schmear of green goodness). To die for, I'm telling you. With this sandwich and that soup, you'll never think of grilled cheese and tomato soup as a last resort kind of meal again.

Have a fantastically cozy weekend, east coasters! I'm visiting a friend on the west coast in LA until Sunday evening, so I'll be soaking up as much vitamin D as possible before I eagerly return to snow, where I'll recap my adventures to share with you :) Happy bites to you and yours!

One year ago: Peas with shallots and pancetta
Two years ago: Valentine's Day blondies

Head over to Two Peas & Their Pod for their recipe for Guacamole Grilled Cheese Sandwich!

Roasted tomato soup

2012-02-09T08:14:00.000-05:00

As a kid, I think I tormented my parents, teachers, and other adults in my life due to my obsession with one little word.

"Why?"

Who knew three letters could send people into such a panic? And, as you can surmise, when you're young and see that something you've done or said can garner such a reaction from adults, you vow to do it again... and again and again. I'm told that my parents always feared I'd let that three letter word slip out of my mouth during the weekly Sunday children's sermons. You know, when all of the children are invited up onto the chancel steps in front of the whole congregation for a quick lesson. Rest assured, I never did ask the minister "why", and my parents' hair continued to gray at its normal rate. You're welcome, Mom and Dad :)

My love for that same little word has only grown as I've gotten older, but I've decided to add another three letter word after it: "not." If you haven't noticed, I kind of have a thing for making things that can be easily purchased at any grocery store. Cinnamon rolls that taste so much better homemade than out of those refrigerated tubes. And the world's best macaroni and cheese with mountains of real, not powdered, cheese. Even flaky pie crusts easily made from scratch and the most flavorful white bread you'll ever sink your teeth into. Heck, I even dared to reinvent the ~~wheel~~ Oreo and made chocolate sandwich cookies in my own kitchen -- dynamite stuff, I'm telling you! To all of my friends who, like young Katy, asked, "Why would you make those when you can buy them?" I shake my fist and say, "Why not?"

The same goes for this soup. Once you try it, you'll never be able to eat the gloppy canned stuff again. Roasted tomato soup will cure all that ails you and protect you from anything coming your way, I promise!

(Never you mind about that toasted bread peeking out behind the soup bowl. I'll get to that doozy of a sandwich tomorrow!)

Apparently keeping with this week's unintentional theme of "little work, big taste", this soup comes together almost as easily as it would with the flick of a magical wand. Roasting the tomatoes brings out their best flavor. Then, with the addition of a few basic pantry staples, the whole party goes into your friendly neighborhood blender or food processor and comes out ready to wow.

Thick and hearty with so much tomato flavor! You know, rather than thin and milky and "does this really taste like tomato? I guess since it's sort of red..." Plus, it's totally packing nutritional value with real tomatoes, healthy fats from olive oil, and low on salt with the right broth. I never knew making tomato soup could be so easy. Matt, if you're reading this, get ready for lots of soup dinners!

You know what would be perfect with tomato soup? Check back tomorrow :)

Two years ago: Baked apple pie oatmeal

Roasted Tomato Soup
(adapted from Smitten Kitchen, who adapted it from Bon Appetit)
-serves 4

3 pounds plum tomatoes, halved lengthwise
Salt
Ground black pepper
2 tablespoons olive oil
2 large or 4 small cloves garlic, unpeeled
1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
1/4 teaspoon dried crushed red pepper (optional, I omitted)
4 cups low sodium chicken or vegetable stock
Shredded cheddar cheese, for garnish

Preheat oven to 400°F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper. Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.

Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree. (If you prefer to blend more or less, go for it.) Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste. Top with cheddar cheese, if using, and enjoy!

Sloppy Joes

2012-02-08T09:18:00.001-05:00

So far, it's been a very busy week, preparing for my trip to west coast tomorrow. That's right, I'm headed to Los Angeles for a long weekend! I'm far too excited to focus on anything for more than a few minutes (V.A.D.D. = vacation attention deficit disorder), be it work or TV shows. Heck, I've even become a big fan of circuit training at the gym this week because I can jump from one exercise to the next.

My serious case of V.A.D.D. has even affected my cooking. No matter how delicious the final product, I just can't find it in me to stand in the kitchen for 45 or even 30 minutes preparing dinner. Thank goodness I had some great shortcut dinners planned that cut corners on time but don't skimp on flava'.

On Monday, I shared a easy peasy salmon marinade with you. But today I've got a real doozy for you. A fast and healthy twist on a classic keystone state sandwich: Philly cheesesteak sloppy joes!

It was a man meal that made Matt grinning from ear to ear. (Say that five times fast.) All of the ingredients you'd expect in a traditional Philly cheesesteak sandwich but with a twist.

Honey wheat English muffins (my latest obsession -- love these!), lean ground sirloin, chopped green peppers and onions, and sliced provolone cheese.

By taking a little time on Sunday to chop the pepper and onion, I skipped prep and dove right into cooking. Popped some mushrooms tossed with olive oil, salt and pepper into the oven to roast before getting to the main dish. I love roasting because it's so hands-off and gives you the freedom to do other things, like sauteeing green peppers and onions.

I ask you this: are there many better smells than this combo? Very few, if any, folks. Matt claims his super smeller caught whiffs of this as far as the elevator on our floor!

Browning my new favorite ground meat -- ground sirloin. I don't know why I've waited so long to buy this stuff, but man oh man is it good. It's the king of all ground beef!

While the stovetop did the work for me, I pulled out the mushrooms and toasted up some English muffins:

And then it was time to assemble, which took about as much time as cooking to this point. What can I say, sloppy joes earned their name for a reason. That ground sirloin was all over the plate! A slice of provolone cheese before topping with the other side of the muffin and dinner was r-e-a-d-y.

Check it!

Incredible flavors from the peppers and onions permeated the lean ground sirloin between crunchy buns. Those famous nooks and crannies were the perfect match for what was inside, catching pieces here and there. No need for fatty meats in this sandwich. And the provolone cheese (which melted and oozed as I ate) tied the whole thing together. After all, this was a new-age cheesesteak, but without the guilt-inducing gloopy mysterious orange cheese "sauce."

Say hello to my new favorite sloppy joe! And yours, too. You've gooooooooootta try this.

One year ago: Broccoli potato cheddar soup
Two years ago: Snickerdoodles

Philly Cheesesteak Sloppy Joes
(inspired by but greatly adapted from Rachael Ray's recipe)
-serves 4

A few notes: I simplified this recipe a great deal, using sliced cheese rather than making a cheese sauce. I also went with the steakhouse theme and roasted mushrooms (25 minutes at 425 degrees F, tossed with a little olive oil, salt and pepper) on the side for a hearty and surprisingly healthy manly meal.

1 teaspoon olive oil
1 green bell pepper, seeded and diced
1/2 white onion, diced (about 3/4 cup)
1 pound ground sirloin
Salt
Pepper
Sliced provolone cheese
Sandwich buns of your choice (I used English muffins)

In a large skillet over medium heat, add olive oil, peppers and onions. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Increase heat to medium high and add ground sirloin, breaking up and browning meat, about 5 to 6 minutes. Drain excess fat/liquid from pan.

Toast buns, if desired. Divide meat among

Super simple supper

2012-02-06T09:42:00.000-05:00

Happy Super Bowl Monday, ladies and gentlemen? Did you sleep in, lounge around, and chow down on all kinds of serious gametime eats? ...and was it everything you dreamed it would be?

It certainly was for me!

With Friday off, the weekend felt extra long and, for once, wasn't packed to the gills with "must be here at this time" kinds of plans. Instead, I flitted around to my heart's content, taking sunny walks, enjoying lunches and movies (The Artist is amaze-balls, btw!), hitting the gym super hard because there was nothing stopping me, and joining friends for a delicious Super Bowl party on Sunday night.

And then, because the pendulum must swing the other way, I was a total sloth... and it was glorious, peeps! Sleeping in until -- get ready for this -- eight o'clock, afternoon bowls of cereal (you must try peanut butter Cheerios!), and board game championships in sweatpants.

If you think I took advantage of all that free time and took hours to turn out a five star meal, you'd be... half correct!

Five stars, heck yes! But five hours, no. Barely 30 minutes (including the roasted green beans), but only about 10 of active prep time, yes. And all of the ingredients are pantry staples. Sweet and salty salmon with a crunchy crust on the outside and tender flaky fish on the inside. Just enough to deem eating at the dining room table but not so fancy that sweats weren't acceptable dining attire. A perfect lazy weekend/busy weeknight meal that's as fresh and tasty as can be!

One year ago: Slow cooker beef ragu; black bottom cupcakes
Two years ago: Portobello mushroom lasagna; brown butter Rice Krispie treats

Asian Salmon
(adapted from Ina Garten's recipe)
-serves 2

2 5-ounce pieces of boneless, skineless salmon
1 Tablespoon Dijon mustard
1 1/2 tablespoons good soy sauce
3 Tablespoons good olive oil
1/2 teaspoon minced garlic

In a small bowl, whisk together the mustard, soy sauce, olive oil, and garlic. Drizzle half of the marinade onto the salmon (try letting it rest in a pie plate or large bottom shallow bowl) and allow it to sit for 10 minutes. Set aside the remaining half of marinade for later.

Preheat skillet over medium high heat. Coat pan with nonstick spray. Place salmon fillets in skillet and cook roughly 5 minutes per side, until pink flesh has become opaque. Transfer the fish to a flat plate, drizzle remaining marinade over pieces and allow the fish to rest for 10 minutes. Serve immediately and devour.

Want it, need it, must have it!

2012-02-03T09:30:00.000-05:00

It's that simple:

[via Kate Spade]

Off to enjoy my day off with a fun to-do list that's actually longer than my list of chores and errands. TGIF! :)

Chocolate chip cookie dough cupcakes

2012-02-01T10:00:00.051-05:00

I usually have a very good memory. I can remember which friends were at a birthday party years ago, or what I was wearing at a certain event. I especially have a talent of recalling where I found a certain recipe and when I made it for the first time.

This is not one of those times. (Maybe I am getting old.)

I have no idea how I came upon these cupcakes, nor do I care at this point. It reminds me of the part of the movie Inception when Leonardo DiCaprio's character is explaining to Ellen Page's character how our minds fill in details that are missing in dreams. We remember the places and the people but aren't sure how we or they arrived there. I'll let you write your own crazy story about how I found this recipe, and I'll just get to the stuff you must remember: chocolate chip cookie dough cupcakes!

Sweet mother of pearl. I've made and eaten quite a few of them and still have trouble wrapping my brain around these masterpieces. If your head's still swimming, don't worry -- I've got diagrams for you later in the post :)

They started out like any other cupcakes. Make the batter and bake the cupcakes. Prep the icing. Then the process turned to making the filling -- I've never made filled cupcakes before these. Back to familiarity with the frosting, with a little surprise ingredient, but I'll get to that later, too.

That's the second time I've mentioned something and then said I'd explain later. I'm sorry I'm such a tease. Think of it this way -- there's so much to look forward to, right?

The assembly took a little time but was a perfect activity to occupy one's hands during Thursday night TV. I set up shop at the coffee table and away the cupcakes and I went... on the Sugarland Express (great movie, BTW). Cut, stuff, top, and frost. Just like this:

While the icing was still soft, I sprinkled them with a few more mini morsels for good measure and even nestled a few miniature cookies into the bed of frosted deliciousness.

Full disclosure: I couldn't help but sample each piece along the way, and they certainly delivered when it came to taste. But nothing could've prepared me for the final product. The whole was deeeeeeefinitely greater than the sum of parts.

I mean, look at this cupcake in all of it's glory. To quote my coworker, for whose birthday these were made, "Katy, this is the best thing you have ever made!" At least, I think that's what she said... it was hard to decipher amongst the chewing and mmming.

I know you're dying for me to break this baby down for you. I'm dying to show you, so let's take a little journey down cookie dough lane together.

First, we've got the chocolate chip cake. I'd venture to say it's straddling the fence between cake and muffin because it's just so darn light and not super sweet, which is a good thing considering the next two components.

Up next is the cookie dough filling. Dense, sweet, and exactly like what you'd hope for minus the eggs. The sweetened condensed milk acts as the binder and chilling makes it easy to divide and roll into small portions. I was about to deem this stuff Crack of the Century, but that was until I got a taste of the last part.

The ~~crack~~ cookie dough icing! I'd give up my car, my cell phone, fruits and vegetables while we're at it, for this yummy stuff. When you check through the list of ingredients, it all sounds delicious, but there is one ingredient that makes this so divine: all-purpose flour. You might be a little surprised to hear that, but it's what takes this regular buttercream over the edge into cookie dough-dom. It tastes exactly like chocolate chip cookie dough! In fact, I think it tastes even better. Just like a sweet, chewy, buttery, chocolate chip-laden dream.

Make these for yourself. Please. It doesn't matter how you arrived here or where you're going, but that you have a cupcake in hand for your journey. The rest are unnecessary details you can worry about later :)

One year ago: Mom's disappearing chicken dip

Chocolate Chip Cookie Dough Cupcakes
(adapted slightly from Annie's Eats)
-makes 12-14 cupcakes, depending on the size of your pan

A few notes: I halved the original recipe because I was making these for a very small crowd. The conversions worked out well, though I ended up with two unfrosted cupcakes that were treated as muffins for breakfast the next day. I definitely could've stretched the frosting, but I like my cupcakes piled high, and I knew Matt would want an unfrosted one. Finally, don't let the lengthy list of ingredients fool you; I've divided them up by part of the cupcake. All of the ingredients are super common pantry items.

For the cupcakes:
1/2 sticks unsalted butter, room temperature
3/4 cup light brown sugar, packed
2 large eggs
1 1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup mini semi-sweet chocolate chips

For the filling:
2 Tablespoons unsalted butter, room temperature
3 Tablespoons light brown sugar, packed
1/2 cup + 1 Tablespoon all-purpose flour
5 Tablespoons (3 1/2 ounces) sweetened condensed milk
1/4 teaspoon vanilla extract
2 Tablespoons mini semi-sweet chocolate chips

For the frosting:
1 1/2 sticks unsalted butter, room temperature
3/8 cup (6 Tablespoons) light brown sugar, packed
1 3/4 cup confectioner's sugar
1/2 cup all-purpose flour
3/8 teaspoon salt
1 1/2 Tablespoons milk
1 1/4 teaspoon vanilla extract

For the garnish: (optional)
Mini semi-sweet chocolate chips
Miniature chocolate chip cookies

Preheat oven to 350 degrees F. Line cupcake pan with papers and set aside. In the large bowl of an electric mixer, cream butter and sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until incorporated. In a separate bowl, whisk together dry ingredients. Add half of the dry ingredients to the butter sugar mixture, then the milk and vanilla, then the remaining flour mixture, beating until well mixed and scraping down the sides as needed. Fold in the chocolate chips.

Divide batter among cupcake pan, filling about 2/3 full. Bake 18 to 20 minutes, rotating halfway through, until golden and a toothpick inserted into the middle of a cake comes out clean. Allow to cool in pans for 10 minutes, then remove cupcakes to a wire rack to cool completely.

Meanwhile, make the filling by creaming the butter and sugar. Add flour, milk, vanilla, and chocolate chips until well combined. Cover and chill in fridge for at least one hour until ready to use. When ready, divide filling into 12-14 (however many cupcakes you have) equal portions and roll into little balls.

When cupcakes have cooled, cut a cone-shaped piece out of the top of each cupcake. Place one piece of filling into each cupcake divot, pressing down slightly, and top with cupcake cone. You may need to push a little to get them to stick and make the top of the cupcake flat. Repeat with remaining filling and cupcakes.

To make frosting, cream butter and brown sugar. Add confectioner's sugar, flour, salt, milk, and vanilla and beat until fluffy and well combined. Pipe or spread on top of cupcakes. Garnish with mini chocolate chips and small chocolate chip cookies if using. Enjoy this chocolate chip cookie dough bliss!

Storage: Refrigerate, covered, for up to 5 days. Eat chilled or allow to come to room temperature for up to an hour.

What your pancakes have been missing

2012-01-31T08:00:00.029-05:00

Ever make a batch of fluffy pancakes for breakfast (or, brinner!) and felt something was missing from the dining scene?

And no, I don't mean more syrup. Though okay, maybe I do deep down.

Anyway, that's because we've been using the wrong dishes. Enter the pancake plate!

As unnecessary as this uber specific kitchen gadget may be, I totally see the reasoning. I can't tell you how many times I've put a reasonable amount of syrup on hot off the griddle pancakes, only to have those little sponges absorb all of the syrup, making me add more to avoid the tragic dry pancake. Isn't it the worst?!

In honor of my dear dad the pancake enthusiast (whose birthday is today), whip up a batch of your favorite pancakes today. Here is my easy go-to recipe for basic pancakes. Or, if you're feeling fancy, try these dynamite sour cream blueberry pancakes.

Happy birthday, Dad! :)

One year ago: Crock pot chicken taco chili

Is that what I think it is?

2012-01-30T09:00:00.162-05:00

Comfort. We all want it at different times and for different reasons.

Maybe Mother Nature is blanketing the ground with snow (I wish), and it looks like it'll take the salt trucks a while before they can clear the roads. It'd be best to stay inside where it's safe and warm... especially in that little nest of blankets you can make for yourself on the couch.

Or, you had a really rough day at work. The kind that involves one too many deadlines and eating your sandwich with one hand while the other is clicking away at a spreadsheet. "I'm skipping the gym and going straight home to change into sweats and relax," you say to yourself mid-afternoon.

Perfectly good reasons to drop everything and just be cozy and blissfully stress-free. I'm sure you're thinking of a few of your own right now. The bottom line is that we just want to feel good, safe, and at peace.

What was my most recent comfort-seeking moment?

Last week, when I found a single white hair on my very own 27 years young head. !!!!! [cue ensuing panic attack] I believe Liz Lemon said it best when she uttered, "Blerg!"

Really, I didn't panic, per se. I didn't cry or call my friends, or even dash to the nearest drug store for hair coloring kits. (I was at work, after all.) I just did exactly what I always do when a stressor pops up in my life -- I plucked that tiny sucker right out of my head before it could make itself at home among the brown curls.

And then I did what so many folks do and turned to food to comfort my aging (?!) mind. I warmed up a bowl of chicken pot pie soup!

That's right, your eyes aren't playing tricks on you. That's chicken pot pie in soup form. Are you officially stunned? I totally was. Pot pie is one of my very favorite dishes, so any version of it is sure to get my attention. This version, while still having all of the comforts of its pie predecessor, is both faster and easier to make and much healthier since there's no double dose of pie crust.

Let me break it down for you: tender peas, celery, carrots, corn, onions, and potatoes that have soaked up all of that chicken flavor. Huge (I mean, huge!) chunks of chicken that would make any meat and potatoes guy proud. And a creamy no-cream base where everything can swim merrily. Not pictured is a slice of garlic bread that I made in order to soak up all of that goodness left at the bottom of the bowl.

Leftovers of the universe, you've got a new king among you! This soup was great the day I made it, but I'd say it was outstanding the next day! I know Matt agreed with me because we may have had a mid-day phone call just to discuss how amaze-balls this soup was. And no, I didn't even tell him about the white hair. I just ended the call and returned to my soup, letting my taste buds soar and sing and drown out any mental nonsense about hair color.

Chicken Pot Pie Soup
(adapted from Gina's recipe)
-makes 7-8 servings

A few notes: This is a perfect weeknight dinner because it comes together so quickly. I halved the recipe because I had other grand meals planned for the week, but I can say we would've had no problem polishing this off. Add a slice of toasty garlic bread and you're set.

1/4 cup all-purpose flour
2 cups water, plus more if needed
4 cups milk (any kind will do, I used 2%)
1 large celery stalk, chopped (about 1 cup)
1/2 medium onion, chopped
8 ounces sliced mushrooms (I omitted due to lack of planning and added more veggies)
2 chicken bouillon cubes
Ground black pepper
Pinch of dried thyme
10 ounce bag of frozen classic mixed vegetables (peas, carrots, green beans, corn)
16 ounces cooked chicken breast, diced small
Salt

Create a slurry by combining 1/2 cup of cold water with the flour in a medium bowl, whisking until well blended. Set aside.

Pour remaining water and milk into a large stock pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken buillon cubes, thyme, 1/4 teaspoon pepper, frozen vegetables, and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes.

Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken and slowly whisk in slurry, stirring well as you add. Cook another 2 to 3 minutes, until soup thickens Season with salt and pepper to taste. Serve and enjoy!

Note: As the soup cools, you may find that you need to add a little water to regain a soup-like consistency. It's just so darn hearty!

Restaurant review: Carmi's Family Restaurant

2012-01-27T08:00:00.087-05:00

Hey, Pittsburghers and visitors of this glorious city! Ever get a craving for down home Southern food? I'm talking a deep yearning, must-have-it kind of hankering for soul food.

For me, the tiny little spark of curiosity turned into an all out fire after my trip to Savannah last spring. I adhered to my cardinal rule of dining out: order something you won't or can't make at home. It was the first time I'd ever tried collard greens, fried green tomatoes (with goat cheese... o.m.g.!), and black eyed peas. They were all so good. So good that I remember Laura and I eating lunch on our last day there and saying, "I'm not even hungry, and I definitely don't have any room in my stomach, but I'm going to eat this because it's so ----ing good and it'd be a crime to waste this food."

Looking for that same potty mouth-inducing flavor, I've been on a hunt for traditional Southern cuisine in the area and haven't found much. I really want to try my hand at some recipes in my own kitchen, but that adventure will have to wait because Laura discovered a little gem on the North Side of Pittsburgh that, lo and behold, specializes in Southern food! Hooray for Carmi's Family Restaurant!

Carmi's has been open for just over six months, housed where the former Shamrock Inn was. It's so new that a permanent sign hasn't been affixed to the exterior, but don't let that dissuade you. This still-green (both literally and figuratively) diner's real charm is in the food and the service, where it matters most.

We went on a quiet weeknight at 6, first being the only folks there, but roughly half of the tables were occupied when we left an hour later. The wait staff was friendly and charming right from the start, making you question whether you had been there before. Laura and I went all in and ordered the fried chicken (pick your own piece) and Belgian waffle (for a mere $6.99) with a shared side of macaroni and cheese ($3.99). Mac & cheese was off the hook delicious. As for our main meal? Holy flavor combination! Long had I wondered about crunchy savory chicken with sweet waffles, but this convinced me they are soulmates. Don't forget the syrup!

Matt requested the meatloaf entree, which came with a soup or salad, two sides, and a hearty portion of house made cornbread. He made his carb queen of a wife happy by asserting his status at the reigning carb king: chicken and dumpling soup, mashed potatoes with gravy, and mac & cheese... all for $10.99. Dirt cheap, people.

I mentally turned up my nose to the thought of ordering meatloaf not made by my dear mom, but wow. Mom, you've gotta try this! Moist, chock full of what I think were veggies and mushrooms, topped with that sinful gravy. Not to mention, all of the sides, including the chicken and dumpling soup, were equal stars of the plate. Every last crumb was polished off, and we even made room for free samples of the chef's special pound cake.

We left with a smile on our faces, due to the funny and incredibly attentive staff, and vowed to make a monthly Carmi's date. For chicken, for meatloaf, and for a taste of the South that's just around the corner, go to Carmi's Family Restaurant.

It's a good thing he was sick because I didn't want to share

2012-01-26T08:00:00.084-05:00

While I don't admit to being an expert food photographer (looking to take a class this spring/summer, actually... all suggestions welcome!), I've learned a good bit over the past three years or so. Do you want to hear the biggest lesson I've learned?

Some food is just not very pretty.

Said food is verrrrry tricky to photograph, especially because food almost always looks better in person. So, ugly food in person means super unattractive food in pictures. Got that?

So, you can imagine my delight (dotted with audible squeals) when I made this side dish for dinner last night. The shapes! The colors! The textures! I was as happy as a clam just ogling at my dinner.

...that is an outright lie. You know it, and I know it, too. I had to put fork to food to pie hole.

And holy cats, Batman! You know I have issues with pretty food, namely cakes, that while looking great, doesn't taste like anything special.

Not here, folks! The somewhat ordinary root vegetables transformed into mouth-watering carrots and onions that were so tender and so sweet. And those little last minute dots of tangy goat cheese? Out of the ballpark!! (What doesn't improve with the addition of goat cheese? Go ahead, think about that and get back to me.) This quick and simple side just may have replaced my all-time favorite roasted green beans. It's that big of a deal.

I'd like to say that I felt bad for poor Matt because he couldn't taste these flavors. You see, he'd come down with a nasty stomach flu earlier that morning and was laid out on the couch, looking the opposite of photogenic, nibbling on toast. I did the best job I could playing nurse so he'd recover quickly, but, um... I can't say that I would've shared these. Nope. Definitely would not have shared without a throwdown, an all out brawl.

If root vegetables made me this passionate, you might want to make these ASAP. Yesterday would be even better :)

(Feel better, Matt!)

One year ago: Turkey and rice stuffed peppers
Two years ago: Lentil salad

Roasted Carrots and Onions with Goat Cheese
(inspired by Confessions of a Foodie Bride)
-serves 2

1lbs whole or baby carrots
1/4 medium red onion, cut into 1" pieces
1 Tablespoon olive oil
Dried rosemary
Salt
Ground black pepper
1/3 cup goat cheese, crumbled

Preheat oven to 400 degrees F. If using whole carrots, peel and cut into thirds lengthwise, then halve those pieces. If using baby carrots, halve the bigger ones lengthwise. On a rimmed baking sheet, toss carrots and onions with olive oil, salt, pepper, and rosemary. Roast for 15 minutes, stirring halfway through. Crumble goat cheese over the warm carrots and onions and serve... yum!

Not your ordinary sprouts

2012-01-25T08:00:00.001-05:00

We're in the thick of winter (despite a reading of 57 on the thermometer two days ago...), and I'm desperately resisting the urge to make chicken pot pie and chili and lasagna every night of the week. My taste buds would thank me, but my hips would tell no lies about what I'd been eating, especially when I'm choosing nesting on the couch over 20 more minutes at the gym. I'm looking forward to a tax return shopping trip for some new, not enlarged, threads, thankyouverymuch. And something had to give.

Balancing out the comfort foods and the healthier but sometimes less exciting meals is something we all must do. Roasting chickens and pork chops were on crazy BOGO sale last week, so I already had my protein covered for most meals this week. What to do for the side dishes, I thought. I was so tempted to just throw a pat of butter in with some carrots or melt cheddar cheese atop broccoli and call it dinner -- because, it's easy! -- but where would the fun and challenge be in that?

Like I've said before, sides can be the star!

With a serious hankering for Brussels sprouts, I stumbled upon a hoppin' recipe that called for caramelizing the little green fellas. Caramelizing onions, yes, but Brussels sprouts? Was this chick messing with me?

Nope, definitely not. Instead, that chick opened my eyes to a whole new way to prepare sprouts. Boiling is so utterly boring I can barely stand to type about it, and while I love roasting 'em, that's so 2011. Caramelized Brussels sprout are where it's at, folks!

Sweet, crunchy, hearty, and maaaaaaybe just a little bit drunk! One bite and I was all, "Brown sugar and Brussels sprouts for the win!" I have a feeling that there would be many more happy sprouts lovers and clean plates if this kind of side dish were showcased at the dinner table. Try it yourself and see what happens. It's magic!

One year ago: Pork chops with apples and garlic smashed potatoes; Glazed chocolate cake

Two years ago: Ditch gym boredom

Caramelized Brussels Sprouts

(adapted slightly from Eat, Live, Run, who adapted it from 101 Cookbooks)

-serves 2-4 as a side dish

12-14 large Brussels sprouts
1 Tablespoon olive oil
1 clove garlic, minced
Pinch salt
2 Tablespoons brown sugar
Splash of white wine
Toasted chopped walnuts or dried cranberries, optional

Slice each sprout very thin until you have a mound of green ribbons. Heat the olive oil over medium high in a large skillet and saute the garlic for 30 seconds. Add the sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. Add a splash or two of white wine to deglaze the pan and loosen up those yummy brown bits at the bottom of it. Add the sea salt and brown sugar and toss together. Remove from heat and finish by adding the toasted nuts or cranberries, if using. Serve immediately.

The 7 words every bride must hear

2012-01-23T09:58:00.000-05:00

I had a series of wedding posts all typed up and ready to go. And then, I realized, something was very wrong: the posts were naked!

Um, let me try that again.

The posts had no pictures!

There, that sounds much better. I do have a few great shots from friends and family, but we won't receive the sure-to-be amazing professional shots for another few weeks. Since I want to make sure they are properly illustrated, I'm going to hold off on the wedding recaps. But I'm dying to share a few more photos with you. So, I'm going to do just that, along with the best bit of wedding advice I received.

A sneak peek of the dress:

Ready to head upstairs to the sanctuary and ~~sprint~~ gracefully process down the aisle:

Happily married for a few minutes!

And, you know, I had to include one shot of the real star of the whole day -- my fab wedding cardigan, sequins and all:

The best bit of wedding advice I received and you'll ever hear, too.

As many of you who have planned weddings or had close friends or family members go through the process know, there are millions of decisions to make. When you've loved weddings and crafting for as long as I have, some things are all but set in stone but many more are still up in the air. "Oh, I remember these fantastic ideas for place cards." And you realize you have 12 ideas saved. You can only pick one. And you finally choose one that you love. But what if there is something better?

Stop right there, missy!

Hear is a bit of very sage wisdom I got from a friend while she was planning her own wedding:

Once you make a decision, stop looking.

There are gazillion options for everything from place cards to dresses to fonts. A girl could drive herself mad trying to sample all of them in order to pick "the one." There will always be something better, but try to remember that you picked the initial one because you loved it. Pat yourself on the back for crossing something else off your to-do list, and move on since there is surely much more to do.

Think of it this way -- you found the guy of your dreams, your best friend and love of your life and you stopped looking. ...right? Well, I hope so :)

Snowed in and baking!

2012-01-20T09:42:00.001-05:00

TGIF! Doing some baking this weekend for one very special bride-to-be's shower on Sunday (so excited!) and realized that this is the perfect wintry weekend for such an endeavor.

You're snowed inside, and the single digit temperatures make you realize there is no real need to leave the warmth of your home. Might I suggest baking some cookies?

Here is the recipe for the best sugar cookies.

They are the best. And all of you seem to agree -- it's the 4th most visited post (thank you!) on here after almost three years. Totally worth sharing again... especially with a snowy weekend ahead of us.

Why not stay inside and bake up some sweets, curl up on the couch, and succumb to the Princess Diaries/Wedding Crashers/NFL TV onslaught? Yes, I think you should do just that.

Mazel Tov :)

One year ago: Coconut macadamia nut cookies

Two years ago: Chewy chocolate chip cookies; black bean, corn and tortilla pie

A very cheeseburger do-over

2012-01-19T08:00:00.150-05:00

Life, so I'm told, is full of highs and lows. It's the latter that make some of us wish we could take a mulligan. A real-time do-over. At 27, I'll readily admit that I don't have a big list of do-overs. Maybe not wearing these giant glasses in 6th grade or tucking T-shirts into my mom jeans...

Or wearing a denim jumper at the age of 15. Yikes, 15. Thank you to anyone who was my friend at that unfortunate time.

But none of those things are truly regrets worthy of a do-over. They are part of who I was and who I've become today. The same could be said for the cheeseburger pie. But, before I get to the ingredients, let me back up just a little.

You see, one summer in college, I shared a house with a good friend, Nick. (Hi, Nick!) Being the first time I'd lived out of my parents' house and college dorms, I had no kitchen goods or know-how. Upon learning that I'd be on my own that summer, my sweet mother promptly took me out to buy pots, pans, and even a few cookbooks so I wouldn't starve or rely on pizza every night.

News flash: We ate pizza. A lot. Like, three times a week. In our defense, it was a really hot summer and the house wasn't air-conditioned, so turning on the oven was simply not an option. So, we'd come home from our student worker jobs, one of us with a pizza, and steal away to the basement where we'd feast and play Mario Kart on Gamecube for hours. True story. Sorry, Mom :)

Anyway, among my new kitchen acquisitions was a Bisquick cookbook and a recipe therein for cheeseburger pie. Being a very inexperienced cook, I should've followed the recipe exactly, but I didn't. I used American cheese in place of cheddar, omitted the onion entirely, probably threw in some other crap that I thought would be tasty additions and... gosh, I've suppressed that memory so much that I can't recall the rest.

But it was a soggy, inedible, way too salty mess when it came out of the oven. Nick earned his place in Heaven by eating even a few bites and, to this day, won't let me forget it.

Years later (a week ago), I found a recipe that I'd bookmarked for hamburger and grape tomato pizza. I suppressed the faint visions of the ill-fated cheeseburger pie and went ahead with dinner. Man oh man, am I so glad that I did.

Literally, cheeseburger pizza! Think of all of the normal components to your favorite cheeseburger - bun, beef patty, lots of cheese, onions and tomato slices. Now, give it an Italian makeover. This has totally blown all other pizzas I've ever had and made out of the water. Without a shadow of a doubt, this was the best pizza I have ever made, e-v-e-r.

It humbly started with a whisper thin and crispy crust topped with standard sauce. But then it got serious, people. Mozzarella and provolone cheese because one can never have enough cheese, and provolone has always been my favorite. The sweet onions and tomatoes roasted beautifully in the high heat and made me think "why haven't I tried topping my burgers with roasted tomatoes and onions instead of raw?"

And finally, damn, the hamburger. The beef. The star of the show! That little bit of ground meat took this pizza from stellar to blow-your-mind delicious! It was only because we wanted to have leftovers of this for lunch the next day that we didn't polish off the whole pizza in one sitting.

News flash: It was just as delish the next day, warmed up in a microwave. That's how you know this is a legit flavor bomb, folks.

Matt and I are definitely counting the days until I make this again. This is what I wish I'd made that one fateful summer day instead of that salty mess. But hey, you live and you learn... how to cook, how to follow a recipe, and who your true friends are when they eat aforementioned cheeseburger pie. I like to think I've more than made up for it since then, but I can always count on Nick to keep me humble and remember my roots :)

One year ago: Macaroni and cheese soup
Two years ago: Chewy chocolate chip cookies

Hamburger and Grape Tomato Pizza
(adapted from Ina Garten's recipe and Martha Stewart's recipe)
-serves 4

2 teaspoons vegetable oil, such as safflower
All-purpose flour, for work surface
1 pound frozen pizza dough, homemade or store-bought, thawed
3/4 to 1 cup store-bought marinara sauce
1 1/2 cups shredded provolone and mozzarella cheese
1 cup grape tomatoes, halved
1/2 medium red onion, thinly sliced
1/4 pound extra lean ground beef
Salt
Ground black pepper

Preheat oven to 450 degrees (with pizza stone inside, if using) with rack in the lowest position. If no pizza stone, rub a large rimless baking sheet (or a rimmed one, upside down) with oil.

On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough into a large rectangle or circle, whatever you prefer. Transfer to prepared sheet. (If using pizza stone, be sure to use enough cornmeal between the dough and pan for quick and easy release.)

Spread sauce evenly over dough, leaving a 1-inch border all around. Top with cheese, tomatoes, onions, and scatter beef over top. Season with salt and pepper.

Bake until crust is golden, beef is cooked, and cheese is melted, about 20 minutes. Serve immediately.

A childhood treat, supersized

2012-01-17T08:00:00.026-05:00

I've got some frightening news, lunchbox dessert enthusiasts. You might want to sit down. Are you ready for this?

Hostess, the maker of Ho-Hos and Twinkies, has filed for bankruptcy.

All together now:

My reaction may not have been quite as uh-door-uh-bull as that little fellow's, but it was just as dramatic. Ho-Hos just may be my all-time favorite packaged dessert. I'd beg my mom to pack one in my lunchbox for school. It wasn't a daily treat, or even weekly, but when it was there, by golly, I was one very giddy girl.

As if this comes as any surprise to you, I took my Ho-Ho eating very seriously. I was methodical like a surgeon -- a sugary mastermind! -- when it came to that chocolate-covered cake roll.

First, I'd carefully peel off the hard chocolate, ends first, piece by piece.

I'd next unroll the icing-filled cake as gingerly as possible.

Then, I'd eat that now-much-bigger "sheet" of chocolate cake topped with creamy icing, bite by bite, until the whole thing was gone.

Maybe the whole ceremony was a bit bizarre looking back on it, but I can't judge my young self too much... because I'd probably still eat a Ho-Ho in the same manner today. Old habits die hard :)

Older and a bit wiser, I got to thinking: since the whole reason for the unwrapping and unrolling was to make the cake last longer, why not make a bigger cake that'll last even longer? And hey, since Hostess may not be around much longer, why not make it myself? (You know I love my copycat treats.)

I give you the chocolate roulade!

Same great tastes but kicked up a few notches. Instead of a super sweet chocolatey exterior, this chocolate cake roll is dusted with cocoa powder. The unsweetened cocoa creates an intensely chocolate flavor that balances the sweet and creamy vanilla filling. And I played with the filling a bit and added yellow food coloring for a Steelers-themed dessert for our New Year's Day celebration.

Yes, I've had this waiting on the web for over two weeks. And although the Steelers won that game against the Browns, they've since lost to Tebow and the Broncos, who have just been defeated by Brady and the Patriots.

But guess who won? Alllllllllll of us who enjoyed seconds and even thirds (ahem) chocolate roulade.

Listen, I don't care how old, married, and mature I'm expected to be. This is a giant Ho-Ho. And a glorious one at that. Don't you agree?

One year ago: Sweet & spicy rubbed salmon

Chocolate Roulade
(adapted from Martha Stewart's recipe with a little technique help from Smitten Kitchen)

A few notes: While this does require some patience, it's certainly not rocket science. Don't let the lengthy directions fool you -- I went the uber-detailed route just to make sure it's easy for even a novice baker. And, hey, as you can see, my cake cracked. Do you know how said cracked cake tasted? Absolutely delicious!

7 ounces semisweet chocolate, chopped (about 1 cup)
1/4 cup plus 1 tablespoon brewed coffee (or water)
7 large eggs, separated
1 cup granulated sugar
unsweetened cocoa powder, for dusting
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Line a 13-by-17-inch rimmed baking sheet with parchment paper. Melt chocolate with coffee or water in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Let cool completely.

Whisk together yolks and granulated sugar with a mixer on medium speed until pale and thick, about 3 minutes. Reduce speed to low, and slowly add chocolate mixture, whisking until incorporated.

Whisk whites in a medium bowl until soft peaks form. Gently fold whites into chocolate mixture, using a rubber spatula, until combined, being careful not to deflate whites. Spread batter evenly on lined baking sheet. Bake until cake is cooked through, about 20 minutes.

Transfer sheet to a wire rack. Cover the top with a light damp towel or two layers of damp paper towels for 10 minutes. Gently remove the towels; don't fuss if they have a bit of cake stuck to them. Run a knife around the edges of cake. Sift one tablespoon of cocoa powder over the top of the cake and cover the cake with a thin tea towel (preferably not a white one) that is a little longer than the pan. Place the back of a baking sheet over the towel and invert the cake and paper onto it. Gently peel back the parchment that lined the pan. Sift the remaining tablespoon of cocoa powder over the top of the cake (that was, just a minute ago, the bottom). Using the towel underneath to help lift and roll the cake, roll the cake from short end to short end with the towel inside. Let cool completely, encased in its towel.

Beat cream, vanilla, and confectioners' sugar until soft peaks form. Unroll the cake and spread filling evenly over top of cake, leaving a 1-inch border around the edges, and tightly roll, starting at 1 short side. Transfer to a baking sheet, and refrigerate for at least 1 hour or overnight. Lightly dust cake with cocoa powder before serving. Serve chilled or at room temperature.

Take me home, pans of chrome

2012-01-12T13:04:00.000-05:00

(title sung to the tune of "Country Roads" in case you'd like to join me)

Can you guess what I missed the most on our honeymoon? If you said a full-sized bathroom or snow, you were so very close... but still not right. Seriously, this is about what our bathroom looked like:

It was even beyond a Katy-sized bathroom. In other words, not a 6-foot-2-inches-tall Matt-friendly bathroom.

But, if you guessed cooking, you're spot on, friends. I mean, the food on the cruise was faaaaaaahbulous, and I made sure to sample and enjoy every little morsel available to me. Though for a foodie like me, it's not just the eating that gets my wheels turning. It's the planning and creating (and even the cleaning) that rounds out the experience.

So, it should come as no surprise that the first thing I did when ~~we got home~~ we got to the airport was purchase the most recent issue of Food Network magazine. Food! Cooking at home! ...where I have new pots and pans (I typed "pants" initially) to use!

These All-Clad dishes? I'm a bit obsessed with them. More like over the moon in love with them. They cook so gosh darn evenly. It's a dream! They make those cheap pans from Target I'd been using since college look like, well, cheap pans from Target. I don't mean to hate on you, Target. I still have love for you, just not your cookware.

Anyway, with at least 1/4 of the magazine's pages dog-eared and a grocery list finished before the plane touched down in Pittsburgh, I plucked this as my first dinner to make upon returning home and getting back into a sliiiightly healthier routine: lemon salmon with lima beans!

Public service announcement: If lima beans make your face contort and twist in ways that don't mean good things, feel free to substitute green beans. It won't make a lick of a difference.

Oh my goodness. The tools, the smells, the sheer joy of cooking! How I missed it!

The salmon was crispy and flakey and deliciously lemony. And the lima beans, with some punch from the spices and red pepper flakes and yogurt mixture, were -- get this -- possibly my favorite part of the meal. Who knew?! Healthy and satisfying without weighing you down. The oregano yogurt sauce gave this simple dinner such a Greek flavor that I could've sworn we hopped from one vacation to the next.

Thankfully, we were enjoying dinner on our own dishes in our own dining room... in sweatpants and a sweatshirt. That kind of attire definitely would not have been kosher on the cruise. Home sweet home!

One year ago: Single serve chocolate chip cookie dough

Two years ago: Green monster smoothie

Lemon Salmon with Lima Beans
(adapted from Food Network Magazine's recipe)
-serves 4

1 lemon, halved
1/2 cup nonfat plain Greek yogurt
3/4 teaspoon paprika
1 Tablespoon extra-virgin olive oil
3 cloves garlic, thinly sliced
3/4 teaspoon dried oregano
Pinch of red pepper flakes
1 (1 pound) bag frozen baby lima beans
Salt
Ground black pepper
4 5-ounce boneless salmon fillets

Slice 1 lemon half into 4 thin rounds and set aside. Grate the zest of the other lemon half and set aside; squeeze some of the juice into a bowl and mix in the yogurt and 1/4 teaspoon paprika.

Heat 1 teaspoon olive oil in a medium saucepan over medium heat. Add the garlic, oregano and red pepper flakes and cook until the garlic is golden, about 2 minutes. Add the lima beans, 1 1/2 cups water and the lemon zest; partially cover the pan, bring to a simmer and cook until the beans are tender, about 20 minutes. Season with salt and pepper. Remove from the heat and stir in 1 tablespoon of the yogurt mixture and 1 teaspoon olive oil.

Meanwhile, heat a frying pan with remaining teaspoon of olive oil over medium high heat Mix the remaining 1/2 teaspoon paprika, 1/2 teaspoon salt, and pepper to taste in a small bowl. Sprinkle all over the salmon.

Place salmon (skin side down if using salmon with skin on it) in pan and cook for 3 to 4 minutes until bottom is beginning to turn opaque pink at least 1/3 way through fish. Flip salmon to cook remaining side (and, if necessary, using tongs, carefully peel and discard skin), 4 to 5 more minutes. Add lemon slices to pan with one minute remaining to warm and brown a bit.

Top each piece of salmon with a lemon slice and serve with the lima beans and top with the yogurt mixture. Enjoy!

The ultimate chicken enchiladas

2012-01-11T08:00:00.008-05:00

It's high time that I post a recipe for you. I mean, really. Where do I get off not sharing a new one with you for almost two weeks? Tsk tsk.

But if there had to be a drought followed by the most glorious rainstorm, this is that rainstorm. The first recipe of 2012. Heck, it could be the last of the year, too. That's right. If you only make one recipe in 2012, make it this one.

Or, do what I did and make this as your last home-cooked meal in 2011 and freeze a small batch for your first home-cooked meal in 2012. You know, when you've arrived home from your honeymoon and want to delay shopping for groceries as long as possible.

I normally love food and grocery trips, so I blame my momentary lapse on honeymoon brain. It's dangerous... and probably napping by a pool somewhere.

Anyway, to the food. I was always skeptical of the Food Network show Tyler's Ultimate. I mean, who does this guy think he is? Are these recipes really the ~~best~~ ultimate version of that dish? Um, yes. Yes, they are. That man is a genius. And that man is the source for these enchiladas.

Hearty, warm, and spicy! The kick from the enchilada sauce is offset by the sweetness of the corn, a bit of a surprising ingredient to this first-time enchilada maker. Chock full of tomatoes, onions, chilies, and savory smokey chicken. Oh, and the cheese!

Cheesy cheese McCheeseington. I don't care what kind of nonsense I need to write here as long as you understand that cheese is a very crucial component to these enchiladas.

Got it?

Good.

Now that we're on the same page, start your year off right this a to-do list that looks like this:
1. Make enchiladas
2. Eat enchiladas
3. Make more enchiladas... enough for the rest of the year.
4. Relax until 2013.

One year ago: Shrimp and spinach salad with bacon dressing
Two years ago: Old Bay roasted sweet potatoes

Chicken Enchiladas
(adapted, slightly, from Tyler Florence's recipe)
-makes 20 enchiladas... about 6 servings

A few notes: I subbed flour tortillas for corn tortillas because a) I think they taste better, and b) they roll much more easily without breaking. I also omitted the chipotle chilies because I can't handle much spice, but use them as you like. If you want some spice but not a ton of heat, I recommend a spicy enchilada sauce rather than the average mild stuff for middle of the road kick.

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced (I omitted)
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
20 8-inch flour tortillas
1 3/4 cups enchilada sauce (about two 14.5oz cans)
1 cup shredded cheddar and jack cheeses

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 glass baking dishes (I used a 13x9-inch and 9x6-inch with a littlle squeezing) with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place enchiladas, snugly fitting, in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Serve immediately.

Freezing instructions: Cook normally and allow to cool completely, coming to room temperature. Wrap dish in plastic wrap, followed by a layer of foil. Freeze. To reheat, preheat oven to 400F. Remove and discard layer of plastic wrap. Return foil to cover pan. Bake, covered, for 30 minutes or so. Remove foil ad bake additional 15 to 20 minutes until cheese and sauce is bubbling.

Honeymooners!

2012-01-05T13:58:00.000-05:00

How on earth am I going to share our entire honeymoon cruise with you? Welp, I'm not... unless I want Blogger shut down by uploading the hundreds of pictures that we took. Instead, I will share some favorites to give you the highlights!

Favorite self-photo: On the plane departing Pittsburgh

Favorite shot of fellow cruisers: Departing Ft. Lauderdale

Favorite part of the ship: Beautifully decorated three-story piazza

Favorite "oh-no-we-didn't"moment: During the mandatory safety presentation

Favorite floating head: My husband's

Favorite potential postcard: Off the beaten path

Favorite colors: These blues

Favorite pampering: Sandy foot scrub

Favorite celebrity sighting: Santa

Favorite Christmas Day activity: Scrabble (I won by 2 points!)

Favorite honeymoon fanfare: Petite chocolate cake; Runner-up: bottle of champagne

Favorite port: St. Maarten (the Dutch half of the island)

Favorite walk: Into downtown Philipsburg, St. Maarten

Favorite building: Courthouse (specifically, the topper)

Favorite his and hers: Beer and caramel-filled, chocolate-dipped wafer

Favorite drive: Over the mountains to the lagoon, where we kayaked!

Favorite house: This little yellow number

Favorite on-board evening activity: Movies under the stars (with blankets and popcorn!)

Favorite greeter: Thomas the lizard, St. Thomas

Favorite door: Green and leafy

Favorite poolside accessory: Neutrogena SPF 70 (thanks, Katz ladies!)

Least favorite poolside accessory: Unwind by Neal Shusterman. Weeeeeeird. Have you read?

Favorite behind-the-scenes: Galley tour

Favorite candid moment: Suiting up

Favorite match: Outfits and signs

Favorite frame: Trees around Atlantis resort

Favorite super size: Chair in the casino

Favorite nerd moment: This guy about this rock thingie

Favorite fruity drink: Don't remember what it was... perhaps Ecto-Cooler?

Favorite dessert: Baked Alaska

An amazing trip that we'll remember forever! And, a special thanks to Mother Nature for holding the snow until we returned to Pittsburgh :)

One year ago: White chocolate covered Ritz Bitz
Two years ago: Simple pie crust

A star is born: the s'moreo!

2012-01-04T08:00:00.000-05:00

(Sorry, RSS readers. Blogspot went rogue and posted this a little early, so despite my deletions, this may not be new material to you. Regardless, it's worth a second look - ha!)

It's a new year, which means time for new treats! This year, I vow to spread my creative cooking wings even further, as well as share some other fun things with you. I'm working on some wedding-related posts (with pictures, since you've kindly asked!), as well as new recipes.

Though I'm still catching up on life after a fantastic vacation, I thought I'd kick 2012 off with a great idea spotted by friend.

Ladies and gentlemen, behold a great dessert creation. S'more + Oreo = S'moreo. Mm hmm. You know you want to.

[via]

It looks like a mint Oreo was used, but if that's not your thing, imagine the possibilities... golden Oreos, peanut butter, chocolate?! I'm thinking I've gotta try this ASAP.

If you could play Dr. Frankenstein in your kitchen, what new creation would you bring to life?

New year, new traditions

2012-01-03T08:00:00.025-05:00

Last year was chock full of memorable, life-changing, and just downright fun events. Best friends' weddings, moving, new work adventures, and, you know, marrying my best friend! I know that all of those milestones were well documented in pictures but some of the little details may have been lost in the cracks.

This year, I've got a great way to remember all of the things, big and little, for decades to come. You know, when Matt and I are old and gray (or when that first gray hair appears... eek). Courtesy of Design Sponge, a super easy and affordable calendar journal.

This would make a great gift for newly-engaged friends or first-time expectant parents. What a cool way to document the year ahead!

I was so excited to start this that I added "Target for index cards" to my list of new year errands yesterday. New calendars and planners (don't you just love new planners?!), groceries, and a fresh haircut for this girl. It's been almost 8 months since my last trim, and I nearly took scissors to curls on our honeymoon because the wind had my hair in knots. Thank goodness for a smart husband and a random hairband found in my pocket :)

Badass kitchen art

2011-12-30T08:00:00.000-05:00

Happy 2012, loves!

Start the new year with some new art! The creator is totally cool, and we should probably be friends. I'm partial to this print:

[via Marc Johns]

Check out his website for more sweet creations and enjoy the end of 2011, folks! It's been a pretty great one, if you ask me :) Be safe!

Winter vegetable pot pie

2011-12-28T08:00:00.082-05:00

In case you've just joined me, I'm sharing super comforting and hearty recipes that aren't going to break the bank... or the waistband in your pants. There was the velvety baked potato soup. And don't forget the penne with goat cheese and butternut squash. Today I've got something that will even jive with your busy party schedule. Hear me out.

We've all done it. Skipped dinner before a holiday party knowing that we'll indulge in many treats once we see the buffet of choices. But then, after some grazing, it hits you around 10 o'clock -- intense hunger!?!?! The kind that hits you like a ton of bricks that you can't ignore. The kind that reminds you that you haven't had anything substantial in way too many hours.

Instead of skipping dinner so you can try that totally sinful chocolate pecan pie (ahem, this one) without guilt, why not have something packed full of vegetables that will keep you full for hours on end so you don't overeat at the party and can focus on the delightful jolly makers you only get to see a few times a year (and hey, those slightly-annoying-but-worth-paying-attention-to-for-a story-to-share-with-friends-later guests, too).

In other words, yummy, warm, tender vegetables in a tasty stew with buttery puff pastry on top. Yes, indeed.

This veggie pot pie is as easy as it is photogenic... and delicious! Seriously, what dish doesn't benefit from a little puff pastry?

Enough talking. Get to cooking and comforting! :) And, no worries, you'll still have room for pie. Or cookies... or both.

Winter Vegetable Pot Pies
(adapted from Eat Live Run)
-serves 6

1 large parsnip, peeled and chopped
1 1/2 cups peeled and cubed butternut squash
1 large sweet potato, peeled and cubed
2 carrots, peeled and diced
1/2 yellow onion, diced
1/2 leek, thinly sliced
1 1/2 tbsp olive oil
8 oz mushrooms, sliced
1/2 cup flour
1 quart vegetable broth
1 tsp salt
1 tsp oregano
1/2 tsp pepper
1/4 cup cream
1 sheet defrosted puff pastry
1 egg, lightly beaten

Preheat oven to 425 degrees F. Bring a large pot of water to a boil. Add the sweet potato, butternut squash and parsnip cubes and simmer until just tender—about 10-15 minutes. Drain and set veggies aside.

In another large pot, heat the olive oil over medium heat. Add the onion and saute for about 5 minutes until tender. Then, add the carrots and mushrooms and continue to saute for another 10 minutes until carrots are tender. Sprinkle with the flour and mix until combined.

Add the vegetable stock and cream and raise the heat to high. Add salt, pepper and oregano and bring mixture to a boil, stirring continuously until very thick. Add cooked root veggies to the pot and season additionally to taste.

Roll out puff pastry on a floured surface and slice into six large squares (if making individual pies). If making just one pie, leave the puff pastry in one large rectangle.

Divide filling amongst six miniature oven-safe cocettes or bowls, or a 9 x 13 inch casserole dish. Drape pastry over the tops of the bowl's contents (or over the top of the dish) and brush with beaten egg.

Bake pot pies for 10 minutes then lightly cover with tin foil and bake for an additional 20 minutes, until pastry is deep golden brown and puffy. Serve immediately.

Penne with butternut squash and goat cheese

2011-12-27T08:00:00.030-05:00

I've had this recipe waiting for a while. Why the delay? I wish I had a better reason than "I got married" but that's it. I've already let myself go. (Sorry, Matt.)

But really, it's a funny story. Working ahead and writing up posts to share with you while I'm at sea, I saw this, and thought, "Whoh! I remember that! I thought I'd posted that already. Oops, guess not. Huh... I could go for that again." So, I indulged my id and made it again, without photography this time.

You'll have to forgive me for the Thanksgiving napkin that snuck its way into the picture. Along with myself, I've apparently let my napkins go, too.

Tsk tsk.

Anyway, I give you penne with butternut squash, goat cheese, and walnuts. Loaded with flava!

To so many folks, the arrival of winter means the departure of bounties of produce that once overflowed at the market. I'm usually leading one of those packs, lamenting about strawberries and tomatoes and fresh squash. But, this year, I decided that I could do better. All I needed was a little creativity and an open mind to take advantage of what was out there for the ~~taking~~ cooking.

Butternut squash, I can't tell you how happy it has made me to see you getting the press you deserve. It's so versatile, hearty, and a total power food -- low in calories, high in antioxidants, fiber, and vitamins A and C! But, who cares about that, right? It just tastes so darn good. Sweet like pumpkin but can totally adapt to a savory role as well.

Add in some goat cheese -- you know how I can't resist goat cheese in any form -- and I couldn't believe how this dish won me over! Except, well, I can. I love all of the parts, so the sum of said parts was guaranteed to be great.

A perfect bite with a little bit of everything: creamy goat cheese, crunchy walnuts, chewy pasta and sweet butternut squash. Who needs boring pasta and red sauce when you can have this for the ultimate comfort food? Yes, please!

Penne with Goat Cheese and Butternut Squash

(adapted slightly from Giada's recipe)

-serves 4 to 6

Vegetable oil cooking spray
1 (2-pound) butternut squash, peeled, seeded and cut into 3/4-inch cubes
1 yellow onion, diced into 1/2-inch pieces
Olive oil, for drizzling
Salt
Ground black pepper
1 pound penne pasta
1 cup (8 ounces) goat cheese, crumbled
1 cup coarsely chopped walnuts
1/3 cup finely grated parmesan

Preheat the oven to 425 degrees F. Spray a baking sheet, liberally, with vegetable oil cooking spray. Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water.

Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, then the walnuts. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve immediately. Enjoy!

It's beginning to look a lot like...

2011-12-23T15:00:00.004-05:00

Christmas! :) (Even though I'm writing this ahead of time, I'm going to bet there is no snow in the Caribbean. Yep, we left this morning for our honeymoon cruise!)

At any rate, wishing you a very merry holiday with family, friends, and, as always, delicious food!

Baked potato soup

2011-12-22T08:00:00.018-05:00

Fact #1: It is very much winter here in Pittsburgh. A snowy weekend, brisk windy days and chilly nights, and the malls are packed to the max with eager shoppers.

Opinion #1: Kind of makes you want to stay inside, curl up on the couch with a holiday movie (ahem Elf), and savor a big bowl of hot soup.

Fact #2: Tomorrow, Matt and I depart cold, snowy Pittsburgh and head to Florida, where we'll board a cruise ship bound for the Caribbean for our honeymoon! Over the next seven days, we'll be visiting St. Martin, St. Thomas, and Nassau and Princess Cays in the Bahamas. I can barely contain my excitement!

Opinion #2: While I'll be basking in the glow of the islands (and hopefully not being abused by the sun's rays), I bet you'll be relaxing inside with your very favorite people, enjoying the break from work and school, and looking for ways to stay warm.

That's why I've decided to save a few of the most hearty, comforting recipes I know to share with you while I'm away. If I were home, I'd totally be making these. But, I'll probably just save them for when we return to catch up on the week of winter that we've missed.

First up is the creamiest, steamiest bowl of potato soup that I've ever tried! Not just any potato soup, but baked potato soup. Loaded with all the usual suspects: sour cream, cheddar cheese, and bacon bacon bacon!

(Doesn't cauliflower totally look like the human brain? I ~~love~~ lurve it based on that observation alone!)

Anyway, I bet you're wondering what cauliflower is doing in baked potato soup. So was I until I realized what happens to cauliflower when it's cooked and blended with potatoes. It becomes smooth and thick, giving great body to soup without making it a heavy calorie-bomb.

I don't know about you and your soup-eating habits, but I like to eat rather large portions of the stuff when I have it. It goes down so darn easily and instantly makes you feel cozy and satisfied. Unfortunately, some cream and cheese heavy soups tend to make one's stomach feel like an overfilled water balloon after eating. I'm so not a fan of that.

I am, however, a big fan of flavor! And there was no shortage of that in this soup. Using extra sharp cheddar cheese but less of it was one smart trick. And there's seriously no need for heavy cream at all when the milk and potato cauliflower blend crate a silky base for the soup. And, finished with bacon? Obvs.

Pure comfort food, people. That's what cooking in the winter is all about. Satisfied appetites and warm, happy people :)

One year ago: Applesauce cake

Two years ago: Quick chicken and rice soup

Baked Potato Soup

(adapted, with a few changes, from Gina's recipe)

-serves 6

A few notes: While this was originally a skinny recipe, I made a few changes to my version. I used 1% fat milk, light sour cream, and regular shredded cheese. That being said, the soup is still unequivocally lighter than any potato soup you've ever had before (I'm sure of it). If you prefer to lighten things further, go with reduced fat versions of the milk, sour cream, and cheese, and use less cheese.

2 russet potatoes, washed and dried

1 small head of cauliflower, stem removed cut into florets

1 1/2 cups fat free chicken broth

1 1/2 cups milk

salt and freshly cracked black pepper

1/2 cup sour cream

10 tbsp reduced-fat shredded sharp cheddar cheese

6 tbsp chopped chives (optional)

3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)

Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 to 5 minutes, until tender. Once cool, peel potatoes.

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Or, you can use a regular blender, pureeing the soup in batches. Be sure to remove the top between blending to let heat escape.

Add sour cream, half the chives, salt and pepper and (if blending, return to pot and) cook on low another 5 to 10 minutes, stirring occasionally.

Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with cheese, chives, and bacon.

12 days of cookies: Day 13 - Chocolate crinkle cookie

2011-12-21T08:00:00.001-05:00

Whilst you're still scratching your head in confusion, asking yourself how there are 13 days in the 12 days of cookies (haven't you heard of a baker's dozen?), I'll go right ahead and share the final recipe in this series. It's a special one, a newbie just for you.

Chocolate crinkle cookies!

Sometimes the universe tries to give us subtle hints that evolve into a slap across the face until we finally get the message. That's what happened with these cookies.

First, I saw them flipping through my Betty Crocker Cooky Book a few weeks ago but was in the final days of wedding planning. Then, I noticed that Iowa Girl Eats posted about them last week but became distracted with work and writing thank you notes. Finally, the universe had had enough and pulled out all the stops. There, on a gorgeous platter at coffee hour after church on Sunday were chocolate crinkle cookies. [muffled mumbling amidst chewing] "These are amaaaaaaaaazing!" I proclaimed.

I finally stopped fighting nature and got to ~~work~~ playing in the kitchen. Best. Decision. Ever!

Long before a cookie was finished, I knew these were going to be epic because they passed the dough test. Fudgy, chocolatey, and sooooooooo rich. A little sampling does a body good.

While these hands were made for baking, my dear husband's were made for photography. Being a newlywed has its advantages, one of which being that Matt ran when I started yelling from the kitchen. "What's wrong?" he asked. "Um, husband, could you please take a picture of my hands? I'm too messy to touch the camera." Isn't he (and his photo-bombing foot) the best? A brief round of applause for Matt's picture skills. A-thank-you.

But, back to the goods. Roll 'em up, pop 'em in the oven, and watch 'em expand. Little masterpieces, aren't they? Except that one. It looks like it was on the losing end of a kitchen battle with an elf.

Talk about festive and pretty cookies. No need for red and green sprinkles here. Don't they look like they just came directly from the North Pole?

Chocolatey crags with a dusting of powder(ed sugar). They're dense and chewy and for serious chocolate lovers! But, make Forget Santa and save these all for yourself :)

Chocolate Crinkle Cookies
(adapted from AllRecipes.com)
-makes 36 cookies

1 cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons vanilla extract
1/2 cup vegetable oil
4 eggs
2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar

In the large bowl of an electric mixer beat together cocoa, sugar, vanilla and vegetable oil. Beat in eggs, one at a time, until mixture is smooth. In a separate bowl, sift together flour, baking powder and salt. Mix into wet ingredients in 3 batches, mixing until just combined in between each batch. Cover the dough and chill for at least 4 hours, or overnight.

Preheat oven to 350 degrees. Scoop out 1 Tablespoon of dough, roll it into a ball between your palms and roll in powdered sugar. Place on a parchment paper-lined (or coated with nonstick spray) baking sheet and bake for 10 to 12 minutes. Let cookies cool on the baking sheet for 2-3 minutes before removing to a cooling rack. Store in sealed container at room temperature for up to one week.

12 days of cookies: Day 12 - Chewy chocolate chip

2011-12-19T08:00:00.047-05:00

On the 12th day of cookies, my oven baked for me... the best chocolate chip cook-ieeeeee! And, O.M.G., the best damn dough ever. Raw eggs, you don't scare me :)

Listen, I know we're all very comfortable with the classic Toll House recipe, and it's certainly a worthy one. But have you ever just wanted a little more out of the quintessential cookie? A few years ago, encouraged by my then-boyfriend (now husband... so cah-razy!), I went on a search to find a recipe for super chewy chocolate chip cookies. You know, similar in texture to the Keebler Soft Batch cookies but with less chemicals and more home-cooked flavor.

I totally found the instructions for said delights and, boy, did they deliver! The cookies were oh-so-chewy without being underbaked, just what the man requested. They are also a wonderful candidate for dunking in milk, sturdy enough not to fall apart into the bottom of the glass and just moist enough. And, for me, I loved making the dough one night, letting it chill, and then scooping (sampling) and baking the next. Perfect for busy weeknights.

Here is the story of my chocolate chip-laced journey and the subsequent recipe.

Previous posts in the 12 Days of Cookies feature:

Day 1 - Oatmeal raisin cookie
Day 2 - Orange creamsicle cookie
Day 3 - Black and white cookie
Day 4 - Mom's molasses crinkles
Day 5 - Monster cookies
Day 6 - Snickerdoodles
Day 7 - Cloud cookies
Day 8 - Caramel stuffed apple cider cookies
Day 9 - Chocolate hazelnut smooches
Day 10 - Homemade Oreos
Day 11 - Chewy sugar cookies

12 days of cookies: Day 11 - Chewy sugar cookies

2011-12-15T09:03:00.000-05:00

11 days of cookies! I can't think of a better way to spend that many days, other than a tropical vacation... which I'll be enjoying a week from tomorrow as Matt and I embark on our honeymoon. But, until then, there are cookies to be shared, folks.

This next recipe is a real showstopper. Since I first posted it almost two years ago, it has been the most searched for recipe on my blog. Who knew something so simple could be such a showstopper? Giant sugar cookies!

But not just any sugar cookie. Don't picture those flavor-less doughy rounds on the shelves of your local grocery store. Or those chalky crumbly numbers loaded with icing to mask the bland tasting cookies. No no.

These are sweet, chewy with a slight crunch from the sprinkling of sugar on top. And the taste, not just sweet from the sugar, but a deep flavor of vanilla reminiscent of a big scoop of vanilla ice cream. Come to think of it, these would make great ice cream sandwiches... yes, yes they would. I may have just convinced myself what I'm baking tonight. True story. Hopefully, I've convinced you, too! Here's the recipe.

Previous posts in the 12 Days of Cookies feature:

12 days of cookies: Day 10 - Homemade Oreos

2011-12-13T08:00:00.029-05:00

On the tenth day of cookies, my husband (!!!) gave to me... homemade chocolate wafer sandwiches a.k.a. Oreos.

And, let's be honest, while Matt has done a wonderful job in his new role, there is no way that he'd be giving me homemade Oreos... unless I baked them, and he physically brought them to me. :)

Anyway, this cookie totally embodies everything I love and preach about baking and cooking in your own home. It's a simple take on super classic flavors -- chocolate cookies, buttercream filling -- that will please absolutely everyone. Nothing questionable about these sweet treats that'll have your friends asking, "Um, what's in that?" It's totally obvious and, because of that, they'll obviously disappear.

Here is the recipe so you can bring homemade Oreo goodness into your life!

Previous posts in the 12 Days of Cookies feature:

Proof

2011-12-12T13:25:00.000-05:00

...that Saturday wasn't just a dream :)

(Thanks, Becca!)

How 'bout them apples

2011-12-10T09:04:00.002-05:00

Hey, guess what?

I'm getting married today! :)

12 days of cookies: Day 9 - Chocolate hazelnut smooches

2011-12-08T08:00:00.021-05:00

(Phoning it in just a bit today... kiiiiinda preoccupied with last minute wedding details, folks!)

This particular cookie has been a favorite of mine for at least three years. Three! That's a lifetime in culinary years. So, it's fitting that you only need three words to convince you that these oh so festive and yummy numbers are a must-bake this holiday season:

1. Nutella

2. kiss

and

3. cookie

Here's the recipe. Just do it!

Previous posts in the 12 Days of Cookies feature:

12 days of cookies: Day 8 - Caramel stuffed apple cider cookie

2011-12-07T08:00:00.041-05:00

Today is my first day off work before the wedding... that's in 4 days!!! Totally fitting that I'll be spending my day doing what I love the most -- running and baking! So, without further ado, let's get to the real reason you're here... for the latest installment in the 12 days of cookies feature.

Flame!

That's the word my coworker's teenage son used to describe these cookies. Right after that, he asked his mom if he could hire me to bake a few dozen of these. If these cookies can tame an adolescent boy, imagine what they can do for you!

Caramel stuffed apple cider cookies! Try to say that five times quickly. Or just save your energy and sink your teeth into one of these. Molten caramel center, hot out of the oven or warmed over a cup of coffee or tea... mmm. It's like a blanket for your soul in a cookie.

Click here for directions on how to bring these yummy cookies into your life. And please ignore the "autumn in a cookie" title... these are totally in vogue for winter, too :)

Previous posts in the 12 Days of Cookies feature:

Day 1 - Oatmeal raisin cookie
Day 2 - Orange creamsicle cookie
Day 3 - Black and white cookie
Day 4 - Mom's molasses crinkles
Day 5 - Monster cookies
Day 6 - Snickerdoodles
Day 7 - Cloud cookies

12 days of cookies: Day 7 - Meringue (cloud) cookies

2011-12-06T08:00:00.029-05:00

Light as a feather... sweet as a cookie! That's how the saying goes, right? :)

In a sea of delicious drop cookies loaded with the fixin's (and, ahem, calories), this delicate and crisp melt-in-your-mouth cookie will shine and pleasantly surprise eaters everywhere. With just six ingredients (five, if you omit the chocolate), they are practically calorie free at 35 whoppers a cookie. In other words, make your own cloud cookies and chow down!

Want to make them extra festive? Throw in a few drops of food coloring. Here's the recipe to make your own batch of meringue cookies... be sure to double it because they disappear quickly!

Previous posts in the 12 Days of Cookies feature:

Day 1 - Oatmeal raisin cookie
Day 2 - Orange creamsicle cookie
Day 3 - Black and white cookie
Day 4 - Mom's molasses crinkles
Day 5 - Monster cookies
Day 6 - Snickerdoodles

12 days of cookies: Day 6 - Snickerdoodles

2011-12-05T08:00:00.046-05:00

On a rainy (!) Monday, there are very few things that can convince me to leave my bed. One is the fact that I have a full-time job and kiiiiiinda want to keep it. But, an even better case is knowing I can whip up a hot bowl of cinnamon brown sugar oatmeal to stave off that "Oh my gosh why does air outside of my covers feel so freakin' freezing" chill.

There's just something about the smell of cinnamon that's so totally comforting and warming. And, truth be told, there is something slightly better than aforementioned oatmeal for an all-over bundled up feeling: snickerdoodle cookies!

Toasty warm for the soul and apartment/home. Think about all of the foods that you love to smell cooking so much, such as apple pie. It's the cinnamon, yo! Forget about those fruity tooty candles that will set you back $20 for a small-ish jar (Ridic, I know). Instead, spend a fraction of that on a few ingredients and make your own snickerdoodle cookies! Chewy, sweet, and a perfect candidate for dunking in both milk and hot cho. Click here for the recipe.

Previous posts in the 12 Days of Cookies feature:

Day 1 - Oatmeal raisin cookie
Day 2 - Orange creamsicle cookie
Day 3 - Black and white cookie
Day 4 - Mom's molasses crinkles
Day 5 - Monster cookies

12 days of cookies: Day 5 - Monster cookies

2011-12-02T08:00:00.033-05:00

I declare today fun cookie Friday! If you're in the kind of mood that has you craving sweets but unable to decide what kind of sweet, these cookies are totes (that's how the kids say "totally" these days) what the doctor ordered! And, by doctor, I mean the exact opposite -- the queen of saturated fat, bless her heart, Paula Dean.

Her acclaimed monster cookies contain everything but the kitchen sink and will satisfy a monster of an appetite. Chocolate chips! Peanut butter! M&Ms! Oatmeal! Oh, and some chewy raisins for a lil bit o' nutritional value. And, if that word scared you, don't worry. The other ingredients more than make up for it.

As we head into the weekend, carve out a small window of time to make these cookies that are big on flavor and huge on satisfaction! Click here for the recipe to bring monster cookies into your life!

Previous posts in the 12 Days of Cookies feature:

Day 1 - Oatmeal raisin cookie
Day 2 - Orange creamsicle cookie
Day 3 - Black and white cookie
Day 4 - Mom's molasses crinkles

12 days of cookies: Day 4 - Mom's molasses crinkles

2011-12-01T08:00:00.087-05:00

As an adult, there are so many signs in the outside world that it's the holiday season. Festive department store displays, serious discounts on butter at the grocery store (!!!), and a plethora of terrible jewelry commercials on TV, just to name a few. I've realized that the best things, however, are a little less flashy and easily found at home.

My favorite tell-tale sign that Christmas lingered just around the corner, both growing up and now, has always been my mom's baking. She'll be the first to admit that she's not crazy about cooking, but she is a an expert baker and I get my passion from her (remember what she was doing the night I was born?).

There was nothing better than coming home from school to discover that Mom's sweet shop had invaded the kitchen and filled the house with smells of butter and sugar. Gone were the little tree centerpiece on the island and the holly tablecloth on the kitchen table. In their place were dozens upon dozens of cookies on every cooling rack we owned of every shape and flavor. Most people, okay including my dad, sister, and I, would've been slightly overwhelmed by the selection, not knowing what to eat first. But there was always one that simply had to be my first taste of Christmas...

My mom's molasses crinkles! Warm and spicy with sugary crunch on the outside and a chewy center from that rich molasses. Make your kitchen smell like the season of giving (by giving yourself some cookies, ahem) and bake these ASAP. My mom would approve :) Click here for the recipe!

Previous posts in this series:

Day 1 - Oatmeal raisin cookie
Day 2 - Orange creamsicle cookie
Day 3 - Black and white cookie

20 day workout challenge!

2011-11-30T13:40:00.000-05:00

In the midst of visitors from afar and holiday parties galore, it's easy to pick fun over fitness every single time. Seriously, which of these looks more appealing:

A)

or, B)

While B is utterly ridiculous and absolutely hilarious (anyone want to do a 5k in a Santa suit next year with me?!), I'm going to guess that most folks would pick A. After all, we're only human.

Also human is the want to sample each and every one of those yummy homemade and catered bites on the party circuit. When I read articles advising folks to abstain from those sinful brownies or a sparkling cocktail, it truly saddens me. Be realistic, it's the holidays! If you can't indulge a little then, when can you? Instead of turning away from that beckoning cheese tray, I say enjoy yourself.

Or, you could do what I do -- keep hitting the gym! For me, it's an easy decision. Add 10 minutes to my time on the elliptical or do another circuit of weights. Or, if your time is really limited, just showing up and getting 30 minutes of sweaty aerobic exercise will do wonders for your holiday cravings. Make time in the morning before work or walk the stairs on your lunch break. Every little bit counts.

In need of motivation? One of my favorite bloggers, Kristen at Iowa Girl Eats, has embarked upon a 20 day challenge to work out every weekday for 30 minutes from this past Monday until Christmas on December 25th! That means you have weekends off to shop until you drop. Though I'm a regular gym rat, this gives me extra motivation to keep up the habit through our wedding and beyond. No excuses. If I can do it, you can, too!

Who's with me? You know you want to join me! So far, here are my daily recaps:

Monday - Walk on incline 30 minutes (AM); Run 1.5 miles, four total body weight circuits 3x each (PM)
Tuesday - Spin 15 minutes, two arms/abs circuits 3x circuits, 30 minutes step machine
Wednesday - Elliptimill 30 minutes (AM)

You can do it! Those white fudge covered Oreos will taste ever better after a little blood, sweat, and tears ;)

12 days of cookies: Day 3 - Black and white cookies

2011-11-29T08:00:00.035-05:00

Another day, but not just another cookie. This is the famed black and white cookie, or half and half cookie as some may know it. It's super popular in the New York City area; in fact, the first time I ever saw one was in an episode of Sex and the City. But of course.

What do I love about this cookie? It's sneaky, for one. At first glance, one might think it's a shortbread cooking with chocolate and vanilla icing. Well yes, but there's more to it. A little lemony tang in the icing gives it a signature taste unlike any other cookie.

Another reason to love this cookie is that it's totally a conversation starter. Perfect for holiday parties with mixed crowds. Without fail, someone at your party/gathering will have ties to NYC. He'll exclaim, "Oh, my cousin lives in the Village!" Someone else across the room will hear that, share her thoughts and, before you know it, new friendships will have been formed! So, you're basically being the best host ever by baking and serving these.

Oh, and they're freakin' delicious! 'Nuff said! For the recipe to make your own black and white cookies, click here.

Previous posts in this series:

Day 1 - Oatmeal raisin cookie
Day 2 - Orange creamsicle cookie

12 days of Cookies: Day 2 - Orange creamsicle

2011-11-28T14:45:00.000-05:00

It's the Monday after a long and glorious holiday weekend. The temperatures are in the 60s here in balmy Pittsburgh and Christmas seems so far away. But, one look at the 10 day forecast and you'll see that winter (aka snow!) is just around the corner. That means it's time to start your ovens and get to baking cookies!

The second recipe in this series is for one of Matt's favorite cookies and one of my very first original Katy recipes - the orange creamsicle cookie or, as Matt deemed it, the creamsicookie!

Fresh orange zest and festive flecks of color make this an ideal holiday cookie. It's light and chewy and will have folks thinking fondly of the oranges that used to appear in their stockings as children. Plus, it'll be a nice break from the plethora of (yummy) chocolate cookies. Get the recipe here!

Previous posts in this series:
Day 1 - Oatmeal raisin cookie

The 12 days of Cookies: Day 1 - Oatmeal raisin

2011-11-25T08:00:00.053-05:00

Happy black Friday, friends! If you're like me and looking to avoid the chaos that's at the malls today, might I suggest a better endeavor? Get out the boxes of Christmas decorations, start decking the halls, and get an early start on your holiday baking!

Because, really, this is totally my favorite time of the year. Parties and gifts galore, wonderful food, and friends who make you want to install a revolving door at your house so the visitors keep comin' :) It's that spirit that has inspired me to feature a special series of blog posts for you:

My 12 most favorite cookie recipes all in one place for you and your baking desires. I'm starting a bit early so that you have plenty of time to stock up on sugar, spice, and ingredients so nice (cough Nutella cough).

First up is my all-time most favorite cookie and one that has loads of meaning to me. Oatmeal raisin cookies!

Not only was it the first cookie recipe I ever shared with you, but it's partially to thank for Matt and I getting together. After a month or so at my now current job, I baked a batch of these for my coworkers and put them in the lunch room for sharing. Matt had one, loved it, and stopped by to say thank you and chat briefly. Though the whole exchange lasted no more than a minute, it was the first time we talked. The rest is history :)

Plus, this is easily the most requested/ordered cookie of them all. Click here for the recipe!

Happy Thanksgiving!

2011-11-24T09:20:00.000-05:00

Happy travels, happy people, happy eats, happy times to all of you! :o)

Last minute turkey day dessert!

2011-11-22T10:02:00.001-05:00

Because I can't leave well enough alone, I had to give you another dessert. I know there are more than enough ideas here, but are you really going to fault me for giving you just one more? I think not. Especially when it's a pecan pie with chocolate chips! In other words, my new favorite pie. Hands down, no contest.

I've made pecan pies before, and they've been darn good. Disappearing good. But not great. Pecan pies have the reputation of being too gooey and runny, and so sweet that your teeth ache with only a few bites. And those whole nuts on the top of the pie? Gorgeous, sure, but a nightmare to cut through for pretty slices. Nothing pisses me off more than an ugly piece of mediocre pie served to guests.

What? Some folks have road rage. I have pie problems :)

And nut problems, seen manifesting themselves in my kitchen cabinet. But we'll save that excess and subsequent pathos for another post.

Nut problems aside, there are no pie problems to speak of here! Chopped nuts yield easy-to-cut, photo-friendly slices. And a filling that couldn't be farther from those bad words I wouldn't dream of using (ahem, runny and goopy). Instead, it's a pie that's delicious all the way through. Buttery flaky crust, chewy and crunchy filling with a hint of salty butter amidst the obvious sweetness.

Oh, and those chocolate chips were no accident. I've noticed an uprising of traditional desserts with a chocolate twist, so I decided to take some liberties with this recipe. Watching my friends faces as they ate confirmed that I made a darn good call. As they said, the chocolate didn't jump out at you and overpower the pecan party. Instead, it provided a subtle enhancement. Because the chips were only semi-sweet, the chocolate kept the overall pie from being too sweet, as in just right!

Go ahead and make this for people you love and appreciate! They'll have no choice but to show their gratitude for their genius baking friend. (No kiddin', one guy even said he didn't normally like pecan pie and devoured his slice. Polite gentleman or honest fan? I'll go with the latter, thankyouverymuch.)

Two Years Ago: Quiche, infinitely adaptable

A few notes: The chocolate chip part of this recipe is easily omitted to yield a perfectly scrumptious pecan pie, if you like. And, a note from Ree herself, "The baking temperature required seems to vary widely from oven to oven. Mine bakes perfectly in 50 minutes, but some are reporting that the pie is still soupy. If the pie is very jiggly when you remove it from the oven, cover with foil and bake for another 20 minutes or until mostly set." For the record, mine needed 30 minutes covered + 20 minutes uncovered + 20 more minutes covered.

Pecan Pie with Chocolate Chips

(adapted slightly from The Pioneer Woman's recipe)
-makes one 9-inch pie

1 whole unbaked pie crust, easily homemade or store-bought
1 cup granulated sugar
3 Tablespoons light brown sugar
1 cup light corn syrup
3/4 teaspoons vanilla extract
1/3 cup (5 1/3 Tablespoons) salted butter, melted
3 whole eggs, lightly beaten
1 heaping cup chopped pecans
1/2 cup mini semi-sweet chocolate chips (optional)

Preheat oven to 350ºF. Fit rolled out pie crust to 9" pie plate. Trim excess and shape edges, if desired. Chill in freezer for 30 minutes.

Mix sugars, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Spread chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top.

Cover top and crust lightly/gently with foil. Bake pie for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. If necessary, cover

Allow to cool for several hours or overnight. Cut and serve in ~~thin~~ generous slices.

Pizza burgers

2011-11-21T08:00:00.138-05:00

Because you're going to be eating yummy Thanksgiving leftovers for days. Turkey sandwiches. Turkey pot pie. Turkey paninis! Stuffing sandwiches. Yes, carb on top of carb... seriously, try it! And all of the fixin's for breakfast, lunch and dinner. Delicious, comforting food that'll have you rummaging for your Thanksgiving pants ASAP.

In light of this turkey surplus, I thought we could all use a dinner idea that's a bit un-Thanksgiving-y that won't involve you phoning the local pizza joint. Oh, but you'll still get the same flavors you love about pizza. Intrigued? Mm hmm.

The inspiration for these pizza burgers came from my friend, Val. The past few months she's been on a mission to become more comfortable around the kitchen. I love getting daily reports on what's for dinner (can I come?) and providing helpful (I hope!) tips and suggestions. There's nothing that excites me more than people I love becoming passionate about food!

One day, she told me about pizza burgers she was making for dinner. And then we went on a rather lengthy tangent. Talking about what to add to said pizza burgers. This cheese! That sauce! Ooooh, and some garlic. It's fascinating how one's mind can wander at work at nine in the morning.

I knew I had play Dr. Frankenstein in the kitchen and bring this burger vision to life. Because, come to think of it, when have you ever seen a pizza burger advertised at your favorite burger restaurant? I came up empty-handed, which meant I had to make this burger ASAP.

This is not, I repeat NOT, an on-the-go burger! Grab a napkin (or two) and sit your butt down and savor every single bite of this juicy burger. Oh, and send a mental "thank you" to Val for her delicious inspiration :)

What a heroic burger to rescue us from the turkey woes! The marinara and garlic flavors permeated the beef, creating a super moist patty that would've been yummy on its own. But, I then I really did it with the pepperoni. I couldn't wait to bite into the slightly spiced center with melty gooey mozzarella. I highly recommend using string cheese for extra string-y-ness.

It was so good that I was moved to take an action shot for full effect. Yeah, you know you want some of this!

Pizza Burgers

-makes 4

1 1/3 pounds lean ground beef

1/2 cup marinara sauce

1 egg, lightly beaten

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 Tablespoons Italian bread crumbs

1/4 teaspoon pizza seasoning (oregano and basil will do)

1 string cheese, cut in 4 equal pieces and cut in half

Sliced pepperoni (about 12 slices)

Kaiser rolls or your favorite burger buns

4 slices provolone cheese

Preheat grill/grill pan/panini press/oven to 400F. In a large bowl, combine ground meat, 1/4 cup marinara sauce, egg, garlic, salt, pepper, bread crumbs, and pizza seasoning. Blend with hands until evenly mixed. Divide meat into 4 equal portions.

Begin with one portion of the ground beef mixture and divide it equally in half. Flatten each into a patty. On one half, place three slices of pepperoni in the middle, top with two pieces of string cheese. Top with one more slice of pepperoni and remaining half of burger. Seal edges of burger by pressing patties together. Repeat with remaining burgers.

Cook burgers on grill 5 to 8 minutes on each side. (If cooking in oven, burgers should be done in 10 minutes.) Meanwhile, toast buns. Spread a bit of marinara sauce on bottom half of bun, top with burger, one slice of provolone cheese, and a bit more marinara sauce before topping with bun. Serve immediately and enjoy your turkey-less meal!

Here comes the turkey

2011-11-18T08:00:00.128-05:00

That's the no-brainer! But what about the supporting cast? We're heading into the biggest food shopping weekend of the year (this is my guess, anyway), when it's common to see shelves cleared of bread and canned green beans. Before you make your list and check it twice, I want to share some of my very favorite Thanksgiving fixin's in case you've come here looking for inspiration :)

As guests are arriving and mingling, you don't need much in the way of small bites, but a batch of my mom's disappearing chicken dip with some veggies and crackers will hold over kids and adults until lunch/dinner. What time do you eat? Is it more of a lunch or a later dinner? Our family usually sits down around 2... that way there is time for a post-meal nap before dessert and football!

Believe it or not, the side dishes are totally my favorite part of the big feast. Turkey is delish, sure, but it's the enormous buffet surrounding the bird that really makes my mouth water.

Peas with pancetta and shallots
Roasted vegetables with bacon
Old Bay roasted sweet potatoes
Fresh green bean casserole (this became my new favorite last year!)
Tomato vegetable casserole

For the kids, vegetarians, and people who (like me) love carbs like there is no tomorrow, have a batch of crowd-pleasing mac and cheese ready:

A Kemp family Thanksgiving dinner wouldn't be complete without an array of pies, especially apple crumb and sour cherry. But, hey, don't limit your dessert vision to pies. Any (or, ahem, all) of these sweet endings are sure to satisfy the sweet tooth in everyone!

Pumpkin whoopie pies

Pumpkin gooey butter bars

And because no dessert spread is complete without something chocolate (trust me, people will thank you for this!)...

Chocolate pudding dump cake

What's your favorite Thanksgiving meal dish? Good luck shopping this weekend!

Two Years Ago: Basic buttercream icing

How to get men to eat vegetables

2011-11-17T08:00:00.081-05:00

Matt is quite a catch, let me tell you.

He makes me laugh all the time, challenges me, and is the most caring and selfless person I know. He's super handy around the apartment and will pretty much eat anything I put in front of him without any complaints. It's a good thing because we're getting married in, whoh, 23 days!

As far as food goes, he has only two serious dislikes: cucumbers and black olives. And he's not crazy about broccoli, but will gladly devour it with enough cheese and seasonings. Matt's always willing to try anything and readily succumbs to the "close your eyes and open your mouth" new recipe test. Let's add "way too trusting of Katy" to his list of wonderful qualities.

Regardless of whatever meals I impose on him, he is still a man. And men love meat, choosing a steak over vegetables 100% of the time. So I try to keep this in mind when I plan dinners. While I may be okay with pasta and a salad for the night, he's gotta have protein. Meal plans regularly have entries like this: "Monday - fall harvest salad with apples, walnuts, roasted butternut squash, goat cheese -- add chicken for Matt."

So, when I picked up the ingredients to make this super light but still a casserole, I made sure to swing by the poultry case for a pack of chicken breasts to keep the man happy. Little did I know that I wouldn't have needed them for this meal because of the words Matt uttered as he was taking his second, third, and fourth bites.

You're going to want to sit down for this.

"I don't even need chicken this is so good," he said.

Whaaaaaaaaaaaaaaaaaaaaaaaaaaaaa?!

Apparently, it's just that easy to get a man to eat vegetables. Toss a bunch of super fresh and colorful (not to mention, ahem, healthy) vegetables with a bit of olive oil and seasonings and a sprinkling of cheese, and your guy won't be able to keep himself from going back for seconds. Maybe it works on children and vegetable-phobic women, too?

Of course, I thought this casserole was totally hearty and delicious, perfect for a warm dinner on a cool evening. Tender vegetables with a crunchy topping and layers of flavor. But I'm still in shock that Matt fell head over heels for this. I'm actually speechless. (This is your cue to start shopping, chopping, and cooking, friends.)

One Year Ago: Cranberry and white chocolate biscotti
Two Years Ago: Yellow butter cupcakes

A few notes: Chop the veggies ahead of time and store in a container in the refrigerator for up to 2 days for a quick weeknight meal with minimal prep.

Tomato Vegetable Casserole
(adapted with a few changes to Giada DeLaurentiis's recipe)
-serves 6

1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces (omitted because the store was out of them!)
2 carrots, peeled and cut into 1/2-inch pieces
4 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Garlic salt
Ground black pepper
3 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tablespoons dried Italian-style bread crumbs

Preheat the oven to 400 degrees F. Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with garlic salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.

Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini. Sprinkle Parmesan and bread crumbs over the vegetables in the baking dish.

Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes.

Autumn wrapped up in a cookie

2011-11-16T13:01:00.000-05:00

I'm an emotional eater. Think about it -- aren't most of us? I'm not talking emotional as in, "Oh my gosh, I'm so upset about the crappy day I've been served up, so I'm going to eat a pint of Ben & Jerry's ice cream all by myself." I save feats like that for happier moods, ha!

Honestly, though, I'm the kind of eater who has lots of feelings tied up in food and culinary-related things. Tastes that bring back cherished memories. Fried Oreos make me think of light-up night in downtown Pittsburgh. Dairy Queen soft serve cones with rainbow sprinkles take me back to tennis lessons with my dad when I was young. And fresh sushi rolls make me long for sunny California, where I first tried it.

No matter how big or small, food as the ability to transport me to anywhere or anytime. Even a humble little cookie.

And, especially, a totally yummy cookie with a sweet and chewy surprise hidden in the middle. Caramel stuffed apple cider cookies! Get ready to tune out those unseasonably (and so freakin' random!) warm temperatures because one bite is going to have you clamoring for the closest blanket and a cuddle buddy.

It all began with the cider mix. As soon as I snipped the top off of the first packet, my smeller was telling my brain that I was in autumn Heaven. I challenge you to find a better set of smells than those of late fall/early winter. Fragrant cinnamon, cloves, nutmeg, apples, butter (mmmm), ginger... I could go on and on and on!

But I won't. Because I've gotta address this caramel issue. I don't think I'm the only person who never gave caramels a fair chance. Candy dishes in doctors' offices left me with bad memories of rock hard amber-colored squares that, with one bite, left you praying for a toothpick, mirror, and loads of floss. Cursing yourself and sugar cravings, thinking, "It wasn't worth it!" (If you have fillings or dental work, well, I can't imagine the unladylike things that would be uttered once you realized you were a victim of damage by caramel. My dear mom comes to mind...)

These caramels were soft, and chewy, and sweet, and melted in my mouth. I think I'm gonna need a bigger ~~boat~~ bag of caramels. I find myself longing for one after dinner now instead of chocolate. Kinda obsessed, people. What is happening?!

It's these darn cookies. Spiced cookie outside, molten sweet caramel inside. Making them was so much fun, especially when a caramel would happen to miss its doughy envelope and end up in my mouth. Oops! The dough smelled so good that Matt actually thought I'd lit a cinnamon spiced candle somewhere in the apartment. No no, sir. It's these cookies.

Beautiful unsuspecting cookies. To the untrained eye, they might pass as sugar cookies or a less cinnamon-y snicker doodle. But, flip one of those over (because you're so impatient and can't wait for it to properly cool), and voila! Look at that center!

O.M.G.! I mean, look at it. Marvel at it. Then, devour it! I don't care how you do it, but you've gotta sit down and close your eyes so the cookie will take you away. Nibble on the spiced cookie before biting into the warm center. Then go for it, get at that caramel. You know you want to.

Suddenly, you're going to be feeling like bobbing for apples or going on a hay ride. Being bundled up in scarves and gloves for the first time this season. And I guarantee you'll feel an overwhelming sense of happiness. Because, whether we want to admit it or not, emotions go hand in hand with food. And I wouldn't want it to be any other way. Neither would you, I'm guessing :)

One Year Ago: Real spaghetti and meatballs

Two Years Ago: Cherry, almond, and cinnamon granola

A few notes: The original recipe calls for a 7.4 ounce box (all 10 packets) of Alpine Spiced Apple Cider Instant Original Drink Mix, but I couldn't find it in my local grocery store. Instead, I took a chance and used 7 packets of Mott's Hot Spiced Cider Caramel instant drink mix... and the results were (obviously) delicious! Thus, do not worry if you can't find the Alpine mix anywhere. Substitutions for the win! Says Laura, "These cookies are best after sitting over a warm drink for a few minutes. The caramel softens up and they turn into warm caramel apple cider heaven."

Caramel Stuffed Apple Cider Cookies

(adapted from The Cooking Photographer)

-makes about 50 cookies

1 cup (2 sticks) unsalted butter, nearly melted
1 cup granulated sugar
1/2 teaspoon salt
7 (.74 ounce) packets of Mott's Hot Spiced Cider Caramel
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups all-purpose flour
1 (14 ounce) bag Kraft Caramels

Preheat oven to 350 degrees F (190 degrees C). Line rimless cookie sheets with parchment paper. It has to be parchment this time.
In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined.

With a standard (size 50) cookie scoop, scoop the dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets.

Bake 12 to 14 minutes or until golden brown around the edges. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack. (If cookies get too cool before you twist them off, freeze the whole sheet for a few minutes and they’ll come right off.)

Store in a sealed container for up to 1 week. To get that molten gooey center, microwave for 5 to 10 seconds, upside down, or place over hot beverage. Dipping in hot tea is sweet, too!

Wheelin' and dealin'

2011-11-15T08:47:00.000-05:00

I have a cookie recipe for you that just couldn't wait any longer... but it must. Last night when I planned to do some blogging, I was busy...

Buying my very first car!!! (still in shock slash jumping up and down) A 2012 Hyundai Accent GLS in mocha bronze (who comes up with these color names anyway?). Her name is Ava :o)

But, let's be honest, you don't come here to read about my new wheels. You come for cookies. Tomorrow there will be cookies, friends. Scout's honor!

Round two recipe: Thanksgiving panini

2011-11-11T08:00:00.141-05:00

Have I yet mentioned how much I love my new Cuisinart Griddler that I received a few weeks ago at my bridal shower? No? Let me count the ways...

1. It's a panini press, grill, and griddle all in one!

2. Cleaning is a cinch -- pop off the plates, wash, and towel dry. Easy peasy.

3. I feel so gosh darn cutting edge using this. I once envied Giada every time she'd whip up a panini and press it with ease. Now look at me! Giada better watch out, giant smile and all.

4. Storage is a breeze. No worries about scratching the nonstick surfaces because the whole thing folds up and protects itself.

5. The temperature settings on it are legit. Some griddles have ambiguous settings of "warm, warmer, hot"... what is that?! Oh yes, I'd like my burger done "hot" please. Lame.

All of those are dandy reasons on their own (seriously, you must get your own Griddler), but if you still need more, particularly something visually tempting, this is for you. 100% my new favorite sandwich -- the Thanksgiving panini!

We're barely into November and I'm already talking about ~~Christmas~~ Thanksgiving! ...you're darn right, I am. To a foodie, Thanksgiving is probably the most anticipated holiday of the year. So much delicious food, and much of it only comes out to play once a year, so better get while the getting's good, right? I try to sample everything, even if it's just a spoonful of the yummy dish makes it onto my plate. It's that attitude about stuffing (mmm soaked bread...) that has me wishing for Thanksgiving pants as I slip into the quintessential food coma.

Not this year! Okay, probably this year. But if I skip a few things, I certainly won't be wearing a frown until next November because I can fall back on this sandwich any day I desire. It's got all of the elements of a traditional turkey day spread, just mixed up a bit.

The bread! No holiday meal, at least in the Kemp family, would be complete without rolls. Stepping it up a notch, I picked up a nice fluffy French baguette and cut a section for myself.

Cranberry sauce! Use it or lose it, so I used the remaining cranberry sauce from the pork chops I made a few nights before. (Round one recipe found here!) Totally patted myself on the back for adding dried cranberries to the original recipe, since they had plumped up even more in the fridge.

Turkey! Low-sodium and sliced at the deli, to be exact. What would a Thanksgiving panini be without the bird?

Cheddar cheese! I love anything scalloped and gratined (i.e. potatoes) because cheese gets invited to the party. Sharp cheddar cheese bringing some salt and gooey melty deliciousness home for the win.

I'm not gonna lie -- as I looked at the sandwich I had just built, I was honestly wondering how on earth I was going to eat it. It was mile-high, yo. And that's when the press became my best friend. Because he muscled that sandwich into submission:

Much easier to tackle now, thanks, G!

(Yes, I just decided to refer to my Griddler as G. It's going to stick, so get on board.)

I could hardly wait until this was done. Once the cheese started to melt and the cranberry sauce began to ooze, there was hissing and sizzling that I couldn't ignore! Barely got one picture of it plated before I wolfed down the salad (plain spinach, necessary vegetable) and dug into the sammy.

Holy bird! You might want to sit down for this. Ready? Um, I like this so much better than Thanksgiving turkey. Gasp! Turkey is good, great even. But this panini is outstanding! Sweet, salty, melty, chewy, it's got it all. There aren't enough words to aptly describe this sandwich. So, if you'll excuse me, I'm going to make plans to have this for dinner again next week and add a few items to my grocery list. You should probably do the same.

Have a fantastic weekend! Start it off by thinking of something for which you're grateful. Today I am thankful for my Griddler :) Oh, and those snow flurries I spotted out my window this morning. Yes!!

A few notes: If you don't have a panini press, don't let that stop you. You have a few options. Make the sandwich and pop it under the broiler to warm everything through. Or make in the same manner as a grilled cheese. Or, hey, go cold turkey if you like!

One Year Ago: Ravioli with apples and walnuts
Two Years Ago: Oatmeal raisin cookies

Thanksgiving Panini

Ciabatta, baguette, bread, or other roll
Cranberry sauce (from this recipe or straight out of the can!)
6-8 ounces sliced turkey
Shredded sharp cheddar cheese

Preheat panini press. Spread sauce on the inside faces of the roll or bread. On one side layer the turkey and cheese. Finish with the top of the sandwich. Place on Griddler, smash, cook until cheese begins to melt and sizzle. Remove, cut in half (if you have issues with gigantic sandwiches), and enjoy immediately!

Round one recipe: Pork chops with cranberry sauce

2011-11-09T08:00:00.147-05:00

I love to plan. And, truth be told, I'm pretty great at it. As far as meals go, you know that I work in one week increments, and it works well most of the time. But, sometimes, I even outdo myself. Stupid self, setting the bar so high.

Last week I made this scrumptious (and oh-so-simple) cranberry sauce for pork chops. And there was some left, so I saved it. And I used it again last night for another rockstar of a recipe. I'm not sure which was better. But, I'm getting ahead of myself, so I'll save that recipe for later. Back to the chops.

Pork chops are such a tricky cut of meat. So many folks (myself included) fear the overcooked dry and rubbery slabs of pork from our grade school cafeterias of long ago. Sweet lunch ladies would then dump some can of mysterious gravy over said pork chops in an effort to rescue them. Someone should've told them that said slop would've managed to ruin even the best steak in the world.

But, when cooked just so, pork can be tender and juicy, a perfect canvas to paint whatever kind of picture you want for dinner. In fact, I'm going to give you my pork mantra: less is more.

Less trimming. Less handling. Less time.

Now that you're probably thinking I'm going to tell you that the pork will cook itself (hint: it won't), here's what you will need: butter, olive oil, salt, and pepper.

It's that easy. Another trick with pork -- when you think you've seasoned it enough, add a little more. Imitate those food TV chefs who look like they're bathing the meat in seasonings, realizing that some of it won't stick to the meat. Pork is a rather mild-tasting protein and relies heavily on salt and pepper. While I thought I was overdoing it, once I took a bite of the finished chop, I knew I had used just the right amount of s & p.

The original recipe called for half of an onion, which I planned on including until I foolishly roasted it the night before with other vegetables. D'oh!

Some quick thinking led me to toss in some dried cranberries for some added body to the sauce. Wowzers, that's all I can say! The dried berries soaked up the flavors of the wine and broth and transformed into plump cranberries. As if there wasn't enough sweet and slightly tart pizzazz to this sauce, in went the cranberry sauce. But not without a little poking and prodding, natch.

It wiggles!

Some whisking over the heat while the chops were resting once finished in the oven, and it was (finally!) dinner time. Do you say dinner or supper? I usually say dinner, but I grew up with parents who said supper. Just curious :)

This cranberry sauce totally jived with the pork chops!! Like, went to get a spoon so I didn't dare lose any of that precious sauce good. Stirring my veggies into the sauce good. And, after I hesitantly (and easily, may I add) cut into the tender pork and took a bite, I was smitten. Poor pork gets such a bad reputation. If only people could eat pork like this, maybe they'd change their tune. The rosemary was fragrant without being overpowering, and the plump cranberries added such texture to the smooth sauce. ~~More or less~~ Less or more, you must make this immediately!

One Year Ago: Pumpkin bread

A few notes: While pork was an obvious choice for the protein, chicken and beef would go swimmingly as well with this sauce. And, though I didn't serve up mashed potatoes with this meal, I definitely will next time. Learn from my mistakes, pals!

Pork Chops with Cranberry Sauce
(adapted slightly from The Pioneer Woman)
-serves 4

4 pork chops
Salt
Ground black pepper
2 Tablespoons olive oil, divided
2 Tablespoons unsalted butter, divided
1/4 cup dried cranberries
1/2 teaspoon dried rosemary
1/2 cup red wine
3/4 cups low sodium chicken broth
1/2 cup cranberry sauce (the canned stuff is a-okay!)

Preheat oven to 425 degrees. Generously season pork with salt and pepper.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy, oven-proof skillet over high heat. Sear the chops on both sides, using tongs to move it around. Remove pan from heat and place in the oven for 10 to 15 minutes, or until thermometer inserted registers 155 to 160 degrees. Set pork on a cutting board to rest.

In a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add dried cranberries and cook for a minute, then pour in wine (if using) and chicken broth. Add rosemary. Stir together, then add cranberry sauce. Whisk mixture over medium heat until thoroughly incorporated and cook for two or three minutes. Add more chicken broth to achieve desired consistency. Check seasoning and add more salt or pepper if needed.

Place chops on platter and spoon cranberry sauce over the top. Serve immediately with vegetables and possibly mashed potatoes. Enjoy with a refreshing glass of red wine, if you dare :)

(Save any extra in a sealed container in the fridge for up to 5 days. I've got a use for that extra coming soon...)

A little more domesticity, please

2011-11-08T08:00:00.012-05:00

A new(ish) apartment means a new (read: bigger!) Christmas tree. And, that tree can't go naked, so I've been looking for tree skirts. How amazing is this? Apparently it doesn't require a sewing machine and is easy.

[via HGTV]

What do you think? Now, to find the time to make it... any takers? :)

One Year Ago: Breakfast apple granola crisp
Two Years Ago: Apple & pear crisp; maple walnut blondies

Butternut squash mac & cheese

2011-11-03T08:21:00.003-04:00

Let me tell you a funny thing about being an amateur cook -- you're still an amateur! There is still a chance that those should-be-in-a food-hall-of-fame dishes I saw on TV won't look and taste quite like they should when I attempt them in my own kitchen. Let's face facts: I have no formal training in food. I'm not raining on my own parade. I just myself an optimistic realist. Make sense? :)

Thankfully, I haven't yet encountered any true culinary disasters. Yes, there have been dishes that don't taste that great and baking endeavors that I wouldn't photograph, but nothing truly inedible. ("Thank goodness!" says Matt.) Then again, I haven't really pushed the envelope when it comes to my cooking. I save that stuff for the restaurants I frequent, usually ordering items I'll most likely never create it at home. There's a fine line between a challenge and garbage-bound food. As I get older, I become more and more aware of what I am (and am not) capable.

But, at some point, you grow tired of saving recipes for a rainy day, no matter how out of the box they are. The kind of rainy day that affords you extra prep time, an infinite supply of perseverance, all of the ingredients at arm's length, and the willpower not to snack whilst cooking. I know myself and can safely say all three of those things will never ever happen. Cough snacking cough. Again, just keepin' it real.

This recipe for butternut squash macaroni and cheese is one that I've had for almost two years, practically an eternity in kitchen time for me. Two autumns have come and gone, harvests overflowing with golden gourds, and I didn't do a damn thing about it. In fact, I came up with every excuse in the world not to make this. "I can't make a whole dish of macaroni for just myself." "I already have the recipe for the best mac and cheese in the universe." Or, my very favorite: "Butternut squash in pasta? That sounds like weird hippie food. Pass." Still, they weren't enough. A third fall wasn't going to pass by without this baked pasta gracing my lips.

Though I like to think that I'm the one who willed myself into making this, I've gotta give some credit to very kind friends who presented me with so many wonderful gifts at my bridal shower, two of which were christened for this very casserole. Say hello to the newest additions to my kitchen: shiny red pot and OCD cutting board. Aren't they lovely?

Mind you, neither of which are necessary to make the mac and cheese. Shiny red pot or not, a few easy steps will still yield the warmest, yummiest, most filling macaroni dish you've ever had. The mashed butternut squash and the cheeses make the creamiest sauce that no one but the cook would believed contained -- gasp -- nutrients! And, all of that anxiety over using a slightly unfamiliar fruit (squash has seeds, y'all) and trying something new was totally unwarranted. This was e-a-s-y, with a capital E.

Chewy little pasta bowties have all the right nooks and crannies to catch the rich sauce and cling to the crunchy bread crumbs. It's almost wrong that one bite gets you crunchy, chewy, cheesy, salty, and smooth. Add satisfying without the guilt 30 minutes later to that list, too. In other words, this is the kind of dinner that hits all the right notes after whatever kind of day you've had.

Behold the kind of comfort food that quiets your mind and revs your tastes buds. That's my favorite kind, in case anyone's keeping track.

A few notes: I used bowtie (farfalle) pasta, but feel free to use whatever small-ish pasta you have on hand. Anything with folds and caves to capture the yummy sauce will be divine.

Macaroni and Cheese with Butternut Squash
(adapted slightly from Martha Stewart's recipe)
-serves 6-8

1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup low-sodium chicken stock
1 1/2 cups milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Nonstick cooking spray
1/2 cup part-skim ricotta cheese

Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.

Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.

Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately and enjoy!

A use for leftover Halloween candy

2011-11-02T08:41:00.000-04:00

Doesn't this look like something that would cause your dentist to have a panic attack?

Yes.

Better yet, doesn't this look like the culmination of all things good and sweet in the world?

Hell to the yes! ...oops.

[via Brown Eyed Baker]

Just in case you aren't satisfied with gorging on the candy alone. "Bark" may sound gourmet, but don't be fooled. The prep is a cinch, and the final result is basically candy with more candy nested in a bed of chocolate. This is candy on steroids!!

Check out Michelle's website for the recipe!

Trick & treat: chili lime chicken with black bean corn salad

2011-10-31T08:00:00.118-04:00

It's the sweetest day of the year and you're desperately trying to figure out what to have for dinner so you get something substantial in your stomach before the glorious sugar overload begins. (Or, perhaps it's the finale to weeks of sampling the candy dish in your office... ahem.)

Contrary to my frequent unfulfilled wishes, candy is not an appropriate meal substitute.

Here's a super quick meal you can whip up in 20 minutes that will leave you feeling satisfied and ready to attack the pile of sweets without an excess of guilt-- chili lime chicken and black bean and corn salad. Summery (pffffff October) southwest flavors for the win!

This is one of those almost-not-a-recipe recipes that is so simple, and therein lies the brilliance of the dish. The spices play on the more flavorful leg meat of the chicken while the skin crisps up nicely. And, by covering the chicken after drizzling lime juice over the legs, the meat absorbs all of that yummy citrus flavor and makes it even more fall-off-the-bone tender.

Paired with a I-can't-believe-that's-all-it-takes side of black bean and corn salad, and you've done and made yourself a better-than-takeout-meal.

(Have you been introduced to can't-separate-her-words Katy? She's a bit off her rocker... try not to make eye contact.)

And then, when you've had a nice balanced meal, you can delve head-first into that bag of ~~crack~~ Whoppers. Oh, how I can't resist them, no matter how hard I try or old I get. Whether you're young enough to go door to door for treats, or you're old enough to drive yourself to Target and buy a bag of your favorite confections for munching at home, Halloween is definitely a frighteningly good time for all! Did you attend any costume parties this weekend? If so, what were you?

Me? I was a bridesmaid for an absolutely stunning bride :)

Congratulations to two of my very best friends, Natalie and Nick who tied the knot this weekend!

A few notes: If you're not a chicken drumstick enthusiast, chicken thighs and breasts will work just as well.

Chili Lime Chicken Drumsticks

(adapted slightly from One Cup Awesome)

-serves 3-4, depending on the size of the drumsticks

2 pounds chicken drumsticks, rinsed and patted dry

Olive oil, for brushing

Chili powder

Salt

Ground black pepper

1 lime, cut half

Preheat oven to 425F. Line a baking sheet with foil. Brush each drumstick with olive oil and place on sheet. Liberally season with chili powder, salt, and pepper. Bake, uncovered, for 20 to 25 minutes until skin begins to crisp and turn golden brown.

Remove from oven and squeeze juice of one half of the lime over the drumsticks. Cover chicken with foil and allow to rest for 5 minutes. Serve immediately and enjoy!

Black Bean & Corn Salad

-serves 4-5

1 (14.5 ounce) can black beans, drained and rinsed

1 (10 ounce) bag frozen corn, thawed

Garlic salt

Ground black pepper

Juice of one half of a lime

1/4 cup shredded cheddar cheese

Mix beans and corn and heat in microwave. Add remaining ingredients, toss, and season to taste. Serve immediately. Store leftovers in sealed container for up to 5 days.

A birthday treat for me (and you) -- cake pops!

2011-10-28T07:00:00.001-04:00

I present to you red velvet cake pops, some in the (relative) shape of ghosts!

Let me say how much more respect I have for the acclaimed Bakerella and other homemade cake pop artists! She has practically made cake pops the "it" item in the baking world this past year. Do yourself a favor and check out her masterpieces. They are uh-maze-ing!

Mine? Well, maybe not the prettiest little ghosts you've ever seen. In fact, I'd say they are quite ghastly.

It's scary how pathetic-looking they are!

I'm frightened by the sight of them!

But, do you know what an ugly cake pop tastes like?

Exactly like a gorgeous cake pop -- devilishly delicious! And that's what matters, right? Right! So yummy that my normally very reserved coworkers (the same ones who question my admittedly ridiculous eating habits and love me anyway) made multiple trips over to my suite to get seconds... and thirds!

Of course, I was reserved as usual. The only sampling that occurred was during assembly... a few times. After all, a good quality control specialist must be diligent.

The best part about this whole cake pop experience, at least for me, was that it was a real challenge. I'm a perfectionist, and the results were certainly far from perfect. But that gives me something to work for. The process was totally fun, and I already have plans to make more. (Chocolate cake and vanilla frosting, methinks.)

I think the next time I make these I'll invite some friends over for a good ol' fashioned cake pop party. While I'll admit I was a little frustrated making the first few pops, once I sampled a finished ghost, all of that frustration disappeared.

Because they were so utterly delicious that nothing else mattered!!! A petite little treat of super moist red velvet cake with cream cheese frosting throughout, all wrapped up in a thin coating of sweet white chocolate. Melt in your mouth good, people.

Still a bit apprehensive about their looks, I doled out the ghosts to coworkers and friends with a smile on my face and nervous energy in my brain. When I realized that they were a knockout hit, I started wondering why I was so anxious. They were homemade. And festive. And oh so mini! I knew they were delicious because I had tasted them. And adorable in that look-at-the-disproportionate-stick-figure-the-toddler-drew kind of way. And so much fun to make. If baking ever stops being fun, then I'm going to stop baking.

But I don't ever see that happening :) Here's to many more cake pops in the future! Hopefully more attractive, but I won't be too upset if they're not. Because, kids, decorations can be ignored, but taste cannot.

A few notes: Per the Bakerella herself, "I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot." Great tip! Also, if If making cake pops, dip the lollipop sticks into the melted chocolate before inserting into the molded cake shapes and chilling. The chocolate will act as glue. Finally, if you don't fancy red velvet, any other flavor of cake works, as well as icing. Perhaps carrot cake and cream cheese, or a double dose of chocolate cake and icing. Same goes for the chocolate candy melts. Color is up to you!

One Year Ago: Scallops and chorizo
Two Years Ago: Pumpkin spice cheesecake brownies

Red Velvet Cake Balls
(adapted from the incredibly talented Bakerella)
-makes 45-50 cake pops

1 box red velvet cake mix (cook as directed on box for 13-by-9-inch cake)
1 (16 ounce) can cream cheese frosting
1 package chocolate discs or bark (regular or white chocolate)
Wax or parchment paper

After cake is cooked and cooled completely, crumble into large bowl. With a fork, mix thoroughly with 3/4 can cream cheese frosting until evenly incorporated. Depending on how dry the cake is, you may add more frosting, but too much will result in super soft cake pops.

Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. I used a mini ice cream scooper to ensure equal amounts but hand rolled the cake into bell shapes for ghosts.) Insert lollipop sticks, if using, and chill for several hours or up to overnight in refrigerator. (Freezing will speed up process.)

Melt chocolate in microwave per directions on package. If melted chocolate is still a bit thick, stir in a bit of vegetable oil (small amount at first) and stir to thin for easier coating. Roll cake shapes in chocolate and lay on wax paper until firm or stand in piece of styrofoam for cake pops. (Use a spoon to dip and roll in chocolate and then tap off extra.) Chocolate will set in about 5 to 10 minutes. Store at room temperature for up to 3 days. Enjoy!

Delectable twos

2011-10-27T10:00:00.003-04:00

Happy birthday to me Baking, domesticity, and all things mini! I can hardly believe that exactly two years ago, I launched this little project. We're into the ~~terrible~~ terribly adventurous and delicious twos now :)

I celebrated my blog-iversary the only way I thought would be appropriate -- searching out a new baking challenge for myself, making miniature sweets, and sharing them with you! And, I suppose you can check the box next to "domesticity", too, since I wore an apron during assembly and took said miniature sweets to a tailgating party. Yes, yes, and heck yes!

One little glitch -- said tailgate was for a late evening Pitt game last night and this girl didn't walk in her door until after midnight. So, the cake pops will have to wait until tomorrow. For now, browse through some of my favorite recipes from the last year:

11-8-10 Breakfast apple granola crisp
11-17-10 Real meatballs
12-13-10 - Breakfast pizza

1-5-11 White chocolate covered Ritz Bitz sandwiches
2-4-11 Black (and gold) bottom cupcakes
2-24-11 Simple bolognese with rigatoni
2-25-11 Peanut butter cup crunch brownies

3-31-11 Coconut chicken
3-29-11 The best cinnamon rolls in the world
5-10-11 Monte Cristo sandwich

5-16-11 Monster cookies
5-23-11 Spring asparagus bacon hash
6-15-11 Classic French onion soup
7-6-11 Watermelon, arugula, and goat cheese salad with balsamic glaze

7-22-11 Corn and tomato pie
8-18-11 Homemade Oreos
8-23-11 Ham and cheese in puff pastry
8-25-11 Bacon-wrapped potato wedges

9-8-11 Favorite lasagna
9-13-11 Pumpkin whoopie pies

10-5-11 Beef taco salad with chunky tomato dressing

Looking back at everything I've made and done this past year -- I'd forgotten just how much -- I am reminded of my never-ending love for food and, more so, sharing said love with kind folks like you! You keep me going and constantly inspire me, so I must thank you :)

One Year Ago: Happy 1st birthday to me!
Two Years Ago: The beginning

Back to basics

2011-10-26T08:00:00.002-04:00

My name is Katy.

Hi, Katy.

And I have an enormous crush on Ina Garten. Like, want to be friends with her. A typical day would go like this: Ina and I would visit the local fish monger and small food specialty shops in East Hampton/Pittsburgh's strip district, maybe doing a little shopping for denim shirts and pearls as well. We'd cook in our brightly-lit kitchens, plating up food on classic white place settings. Then, we'd welcome our husbands (hers, Jeffrey, and mine-to-be, Matt, obvs) home from their jobs in education (they're friends, too, of course) and have fabulous themed dinners with glowing conversation, chuckling amongst ourselves something absolutely hilarious that we heard earlier that day.

So, maybe enormous isn't the right word. #inalove

From that same fascinating woman comes a short and sweet interview with the Barefoot Contessa herself. For someone as accomplished and famous as her, it's so refreshing to see she keeps it simple in the kitchen!

"The party is only as happy as the host. I learned this the hard way at one of the first parties I ever threw. It was a brunch, and I decided to make omelets for everyone. I never got out of the kitchen — and I didn't have another party for a year. I tell people when they're hosting to make a menu out of recipes you know really well and to pick up something at the bakery for a great dessert. It's a much better party if the food is simple and you're relaxed.

Having a man who can cook is overrated. My husband, Jeffrey, makes the coffee, that's it. It's more important to have one person who cooks and another person who appreciates it.

Even better than chicken soup for the soul: Homemade tomato soup and grilled cheese, with grown-up cheeses like Gruyère and extra-sharp cheddar. I made this for a friend recently who was upset and hadn't eaten in a week. She devoured it!

Food tastes best when it's properly salted. That means salting it a little at a time throughout the entire cooking process, not just at the end. It enhances the flavor of whatever you're cooking and makes food taste seasoned — not salty.

Gratitude is the best hostess gift. I always send flowers or a note the next day to express my appreciation.

Cook with your heart! They say that gardens look better when they are created by loving gardeners rather than by landscapers, because the garden is more tended to and cared for. The same thing goes for cooking. I only cook for people I love."

_______

If you could befriend one celebrity chef or food personality, who would it be and why? Mine's obvious, but Alton Brown is a close second. Nerdy food love!

Okay, I swear this is the last one!

2011-10-25T08:00:00.152-04:00

Well, hello there, comrades! I've got a question for you. Just one question. So, dig deep within your souls and be prepared to answer honestly. Ready?

Ready, Freddie.

Are you sick of pumpkin yet?

I ask this because I've got a mind-blowing recipe for pumpkin gingersnaps that will, um, blow your mind! I mean, these cookies will cure whatever ails you. Be it the first round of the flu, it's-only-Tuesday-itis, or a why-won't-the-weather-cooperate-for-my-friends'-wedding-on-Saturday worry. I'm still working on a term for don't-want-to-work-just-want-to-exercise-and-bake-all-day-itis. Any suggestions?

Oh! The cookies. Yes, the cookies. They'll fix all of those problems. I did promise that. Aren't they pretty? So, are you sick of pumpkin yet?

If you answered "yes" that you couldn't stand another pumpkin recipe... Tough cookies! Trust me when I say that you aren't quite finished with all things pumpkin until you've had these cookies! They aren't too pumpkin-y. In fact, they taste more like a warm spiced cookie. The kind that will play nicely with either a tall glass of cold milk or a steaming cup of herbal tea. And the pumpkin added to the dough merely lends a chewy and moist texture to the delicately sugared cookie. A perfect culinary transition from the sugary celebrations of Halloween to the warm and cozy season of giving thanks.

If you answered "no" because you are begging for more ghourdly good confections... My allies! You who can't get enough of our favorite member of the squash family need no real convincing, but please permit me to harp just a bit. These cookies have velvety pumpkin puree to thank for the oh-so-chewy texture with a tiny crunch on the outside from the bath in sugar. As if that weren't enough to send your taste buds into a jealous fit, the portable treats are bursting with fall flavors of cinnamon, cloves, and yummy ginger. Love!

Regardless of which side of the ~~fence~~ pumpkin patch you're residing, these are a must make to give your senses a much-needed dose of quintessential fall flavors.

I'll be honest and tell you that I wasn't sure what to expect because the snap part of the cookie was kinda missing. When I think of a gingersnap, I think of super hard and crispy, won't-bend-at-all wafers, "did I just crack a tooth" snappy. The kind that mandate you have a nearby beverage for dunking.

But these? Oh, delightfully addicting pumpkin gingersnaps! How you pulled the rug out from under me and took me by surprise. Warm, chewy, and so many levels of spicy flavor! The molasses, pumpkin, and spices each take turns greeting your taste buds. I love when I'm still experiencing and tasting a cookie a minute after I've finished eating it. That simply means that a batch of these will last me a few ~~days~~ hours longer than expected. Long enough to get me through to Halloween candy, hopefully :)

A few notes: Since I've given you a treat, I thought I should share a trick, too! When measuring out molasses, coat the cup/spoon with nonstick cooking spray into which you're going to pour it so that none of the sloooooooow syrup stays behind.

One Year Ago: Beef & butternut squash stew

Pumpkin Gingersnap Cookies
(adapted from Two Peas and Their Pod)
-makes 3 dozen cookies

½ cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup of pure pumpkin puree (NOT pumpkin pie filling)
¼ cup of molasses
1 large egg
1 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt

In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.

In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.

When you are ready to bake, preheat oven to 350° F. Line a baking sheet with parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart.

Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

Store in sealed container for up to 1 week, or freeze for up to 3 months.

Boxed cake mix adventure #2 - pumpkin edition!

2011-10-20T08:00:00.074-04:00

If you couldn't guess by now, I really love food and documenting my adventures with it! The funny thing is this -- even if I didn't have a public outlet for sharing those things, I'd still take more pictures of food than some folks do of their children. #sadbecauseitstrue

But, sometimes, it's really really fun! I get a little carried away with the pictures and then go b-a-n-a-n-a-s over the subject of said photography. Like, carrying a plate of dessert and a hacky sack pumpkin all around my apartment, using various props and lighting in different rooms. Fiddling with my humble camera's settings and adding more specs to my fantasy someday-I'll-cough-up-the-serious-dough-to-buy-it camera.

Whatever the reasons, I suppose you can say that I'm really proud of my creations in the kitchen. Especially when they look and taste like this: pumpkin gooey bars!

Note: Watchful florescent pumpkin is not for consumption.

It was like glamour shots, food edition, invaded my apartment the other night. I couldn't stop! Before I get ahead of myself, let me tell you how it all began.

Two Thanksgivings ago, I was given permission to contribute a sweet item to the glorious buffet typical of our family holidays... for the first time ever! I'm sure you can relate when I say that most families are rather particular about their Thanksgiving spread. How many times have you heard someone say, "It isn't Thanksgiving unless I have my grandma's rolls/aunt's stuffing/mom's cherry pie/canned cranberry sauce/etc." ? All of those listed certainly apply to the Kemps :) I was gently informed [ahem] not to rock the boat too much.

Pfffffft.

As I was saying, I was given reigns to make a dessert because my grandma didn't have time to bake her customary pumpkin pies. I wanted to pay homage to that warm spicy flavor combination but steer clear of pies. Something a bit easier and maybe with a wider appeal to younger cousins who think pies are gross semi-healthy adult desserts.

No offense, young grasshoppers. I know adults who aren't crazy about pies.

Want to know how you get the attention of those pastry-hatin' pals? Use the following words: gooey, butter, and cake! After all, it's worked before. I wonder if I'm starting to get a reputation... if so, I welcome it.

Now that I've got YOUR attention, let me elaborate. The bottom layer is somewhere between cake and cookie. Like a really moist sugar cookie... YUM! The top layer is velvety smooth pumpkin goodness. Kinda like pumpkin pie filling, but waaaaaaaaaaay better. Sweeter! Those turkey day skeptics literally ate their words. And so did my recent dinner party guests!

Give me an innocent close-up. Love it!

Put 'em together and your taste buds are in for a decadent party! I love different textures within the same food -- your fork glides through the spiced cinnamon topping and snaps once it reaches the yellow cake-y crust. Get outta my way!

The camera adores you!

I'm not going to lie -- there is no picture of the entire pan after baking because I may have stuck my fork right into it. Standing over the cake, in my sugar-dusted gym clothes, eating bite after bite of that outstanding pumpkin creation in my dimly-lit kitchen. Sounds like the beginning of a sad Lifetime movie, huh? Ha!

Work it, sassy squash!

Since your mouth is totally watering by now (and you're probably surveying your pantry to see if you have the ingredients to make this yummy dessert), I'll give you one last glamour shot. It's my absolute favorite!! Just look at those ~~doe~~ pumpkin eyes peering over the plate, as if to say, "You'll be mine!" Best ever, right?!

A few notes: If you missed my previous post about what to do with a boxed chocolate cake mix (make an out-of-this-world chocolate pudding dump cake!), check it out!

Pumpkin Gooey Butter Cakes
(adapted from Paula Dean's recipe)
-makes 12-16 squares, depending on your cuts

1 (18 1/4-ounce) package yellow cake mix
1 large egg
1 stick (1/2 cup) unsalted butter, melted
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling)
3 large eggs
1 teaspoon vanilla extract
1 stick (1/2 cup) unsalted butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Whipped cream or topping, optional

Preheat oven to 350 degrees F. Combine the cake mix, 1 egg, and 1 stick melted butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling, beat the cream cheese and pumpkin together in a large bowl until smooth. Add 3 eggs, vanilla, and remaining stick of melted butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well.

Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Good and good for you

2011-10-19T15:07:00.002-04:00

My apologies for being a little off the grid lately. My wonderful bridesmaids hosted my bridal shower this past weekend, and I've just surfaced after unwrapping and organizing all of the booty! :) A special thank you to everyone who celebrated with us! ...oh my gosh. 52 days, can you believe it?!

I've got a recipe ready for tomorrow, but until then, here is something to get you in the correct frame of mind. Thanks to my friend, Lenny, for this little gem:

Hope your hump day is a happy one!

Itty bitty adorable inspiration Thursday

2011-10-13T11:02:00.000-04:00

Because individual miniature things will absolutely never lose their appeal to me.

Because it's rainy and cool outside.

Because we should all be warm and cozy inside.

Cozy for the home:

[via Pinterest]

Warm for the tummy -- apple pie cookies, courtesy of Deb. How amazing do these look?!

[via Smitten Kitchen]

What's the first thing that you want to do when the weather is mucky?