It's Happy New Years Eve. . .Yes!

Sizzle Sprinkled with Flavor

Don't you just love to hear sizzling in the morning when you know that breakfast is close behind? Don't you just hate it when you have a mental block on what you want to make for breakfast? I am in my crocheting phase (picture below). . .and I want to get somemore of my aphgan done this morning but I also am hungry and nothing is really calling to me. . .and then it hits me. . .fast, easy and comfort food from my childhood. . .yeppers. . .an egg sandwich. I know, I am not inspiring this morning and I hardly see anyone dashing to their kitchen to whip this up but if you like messy, simple and tastey along with *fast*. . .this is the breakfast of champions:



Average - 2 eggs, 2 slices bread (whole wheat/Sourdough/etc.) , 2 slices cheese per person
For 4 people =
8 eggs
8 slices sourdough or whatever bread you personally love
8 slices of medium cheddar cheese, Havarti, PepperJack or whatever suits your fancy =)
mayonnaise
Squirt of Horseradish
salt to taste
pepper to taste



Directions:
Put a little Pam no-stick spray on your skillet while cold and set it on stove. Put burner on medium and get ready to cook your eggs over easy. This means that your eggs will be a little runny on the inside. Want less mess when eating? Cook eggs a little longer. Add salt and pepper to taste.


While eggs are cooking on the stove, toast two slices of bread at a time. Put about 2 T. mayonnaise on each slice of toast. Best to make one egg sandwich at a time. Don't worry, it goes fast.


When eggs are almost done, set 2 slices of cheddar cheese over the two eggs and allow to melt slightly.


Put your eggs and cheese on one slice of toast and top with the other. Taaadaaah! Egg Sandwich. Messy but Delish!


**I have made sausage links and split them in half and added them to the top of the egg and cheese BUT it does make the egg ooze out a little bit more when eating.


Here is my new crocheting endeavor. . .or at least the border of the aphgan =D


The body of the aphgan will be crocheted to look like minature fans. I am mad crocheting to get this done in the next couple of weeks but I also am dying to get some baking done so we will see what wins out. Happy New Years everyone! and HUGS!

Butternut Chili - Spicy 'n Sweet

Here's one of my favorite chili recipes, featuring cubes of 

butternut squash. Sweet and spicy. 

New Year's Day is almost upon us. Rather than wax nostalgic and dreamy about the bumpy (and enlightening) year I've had, I'd rather post a simple recipe I know you'll love. Making a pot of bean soup or chili to welcome in a freshly minted year is a tradition as old as the hills. From Italian Pasta Fagioli to homestyle southern Hoppin' John, beans somehow acquired the favorable reputation of attracting good luck.

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New Year's Eve Tiara cookies

Don't you just love wearing those "Happy New Year" tiaras? I always have. Here's a cookie to match!

1. Using a #3 tip and white icing (light gray would work, too), outline a tiara headband and pipe "HAPPY NEW YEAR" on cookies.
2. Thin white icing and flood headband shape.
3. Let dry completely...several hours or overnight.
4. Mix silver Lustre Dust with vodka (it will evaporate leaving only the silver) and paint on design with a small paintbrush. *see note
5. Using warmed corn syrup or meringue powder mixed with water, paint over design again and sprinkle on clear sparkling/sanding sugar. (Click here for more info on applying sparkling sugar. )

* Lustre or Luster Dust is a dry powder that can be applied to add a metallic sheen to icing. The product is interesting...my bakery supply store sells lustre dust that is labeled "non-toxic" and edible, some is labeled "for decorative purposes only." Remember those silver dragees (balls) that you ate as a kid on cookies and cupcakes? Those are labeled "decorative" now, too. In my opinion, a little won't kill me. From what I understand, Europe considers all lustre dust "edible"; the US doesn't. Weird! Anyway...check your bakery supply for the "non-toxic" version.

Yay! I'm officially a foodie! :)

Check out the link to the right....bake at 350 is officially part of the Foodie BlogRoll! I am so excited! Now I have some serious computer time in store checking out all of those yummy blogs!

Vegan Banana Bundt Cake

A tasty dairy-free gluten-free banana cake.

Vegan (egg-free) baking is a mega-challenge at high altitude. Throw gluten-free and dairy-free into the equation (not to mention, soy-free, Darling- I can't even rely on tofu yogurt!) and trust me, it can be a major pain in the proverbial butt. I've dumped two previous egg-free incarnations of this recipe lickety-split into the trash. Today, however, I tweaked again. And guess what? We have a winner.

So- this one's for all you lovely celiacs, gluten-free vegans, multi-allergic sweethearts and autism spectrum angels out there (neurodiversity rocks, after all).

Big banana kisses xoxo!

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LeeAnn's Gingerbread Cookies: Cookie Exchange!

I love everything about these cookies....the squiggles, the eyes, the ribbon and the way the sunlight is streaming in on them. Thanks, LeeAnn for letting me post the picture!

Daring Baker Challenge. . .A New Christmas Tradition!!!

HO. . .HO. . .HO. . .

MERRY CHRISTMAS!

New Christmas Tradition. . .The Yule LOG =D

Well, I have to say that Ivonne and Lisa are wonderful and both deserve a *huge* hug for picking this wonderful recipe as our daring baker challenge! I have been working 10 hour days, seven days a week for the last month and I needed a pick-me-up for being totally bummed because I have had no time for blogging. . .baking my favorite cookies OR deciding what I wanted for dinners! I am all done with the work schedule and the baking is ON! baby. This was the perfect start to my families holiday celebrating so here is a big THANK YOU!!!

We put the water on the stove and I had two teenage helpers. . .my daughter and step-son. . .Ashley and Dustin. We took our time and I had everyone (including me =D) read the recipe twice to make sure we understood it and we had all the ingredients. I was worried because we had just the one day (Sunday the 23rd) to make this delicious dessert so we jumped in and had a blast. Dustin put on the hot water to boil and simmer and Ashley whisked the Genoise to get the mixture to luke warm. The batter whipped up fluffy and we were high-fiving each other when we got to the point of spreading the batter into the jellyroll pan! =D

We had to reread the recipe twice to make sure we understood that the baking time was only 10 minutes because that seemed pretty fast but sure enough. . .after 10 minutes the Genoise looked perfect. . .Now, the frosting and filling. . .we stuck to the recipe because none of us had a problem with the coffee flavor and we all decided that we would make the recipe per letter the first time and if we wanted to change it when we made it the second time. . .then we would decide then. So, here we are with the espresso and rum flavoring and whipping up the creamy frosting =0D


The kids took turns stirring the egg whites and the sugar over simmering water to get the egg whites hot before whipping them up. There was some complaints of arm aches but if this was a video game. . .well, they would have been all over it for several hours (making sure there were refreshments of course =) ) So far, looking great. . .but we didn't want to get ahead of ourselves because there was still time for us to have some catastrophe happen.
We fill the cake with frosting and I rolled it tightly and set it into the refrigerator while we whipped up the meringue for the mushrooms. We took turns piping mushroom stems and caps and then I sprinkled Cocoa powder on the caps before setting them into the oven. Now frosting the log and making bark markings was in order.

The merigue turned out really well, and I think that our advanced preparation along with three sets of eyes really helped this recipe run smoothly!

We took turns piping mushroom stems and caps and I sprinkled the caps with cocoa powder be setting them into the oven. Now frosting the log and making the bark markings was in order! I had to admit that this was allot of fun for me and the kids let me do this part since I must have seemed like I was really enjoying myself. . .by the way. . .I was! =D

I must say this was a proud moment for all of us! We made a log that looked like a log. . .YES!

Now for assembling the mushrooms and setting them onto the log. . .well, we seemed to have more mushrooms then log space so we snuck a few. . .you know. . .the cooks reaaallllyyyy need to taste test along the way.

Pictures were taken and we actually made it to dinner. . .since we were have steamed dungeness crab and ribeye steaks. . .before we cut the Yule log. It was a beautiful thing and almost to pretty to eat. . .ALMOST! =D

HUGS to Ivonne and Lisa again. . .you have started something that brought great joy and a happy memory to those closest to me. . .Thank you.

Plain Genoise:
3 large eggs
3 large egg yolks
pinch of salt
¾ cup of sugar
½ cup cake flour - spoon flour into dry-measure cup and level off (also known as cake & pastry flour)
¼ cup cornstarch

one (1) 10 x 15 inch jelly-roll pan that has been buttered and lined with parchment paper and then buttered again

1.Set a rack in the middle of the oven and preheat to 400 degrees F.

2.Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.

3.Whisk the eggs, egg yolks, salt and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees if you have a thermometer (or test with your finger - it should be warm to the touch).

4.Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.

5.While the eggs are whipping, stir together the flour and cornstarch.

6.Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder.

7.Scrape the batter into the prepared pan and smooth the top.

8.Bake the genoise for about 10 to 12 minutes. Make sure the cake doesn’t overbake and become too dry or it will not roll properly.

9.While the cake is baking, begin making the buttercream.10.Once the cake is done (a tester will come out clean and if you press the cake lightly it will spring back), remove it from the oven and let it cool on a rack.

Coffee Buttercream:

4 large egg whites
1 cup sugar
24 tablespoons (3 sticks or 1-1/2 cups) unsalted butter, softened
2 tablespoons instant espresso powder
2 tablespoons rum or brandy

1.Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot.

2.Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.

Meringue Mushrooms:

3 large egg whites, at room temperature
¼ teaspoon cream of tartar
½ cup (3-1/2 ounces/105 g.) granulated sugar
1/3 cup (1-1/3 ounces/40 g.) icing sugar
Unsweetened cocoa powder for dusting

1.Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment. Have ready a pastry bag fitted with a small (no. 6) plain tip. In a bowl, using a mixer on medium-low speed, beat together the egg whites and cream of tartar until very foamy. Slowly add the granulated sugar while beating. Increase the speed to high and beat until soft peaks form when the beaters are lifted. Continue until the whites hold stiff, shiny peaks. Sift the icing sugar over the whites and, using a rubber spatula, fold in until well blended.

2.Scoop the mixture into the bag. On one baking sheet, pipe 48 stems, each ½ inch (12 mm.) wide at the base and tapering off to a point at the top, ¾ inch (2 cm.) tall, and spaced about ½ inch (12 mm.) apart. On the other sheet, pipe 48 mounds for the tops, each about 1-1/4 inches (3 cm.) wide and ¾ inch (2 cm.) high, also spaced ½ inch (12 mm.) apart. With a damp fingertip, gently smooth any pointy tips. Dust with cocoa. Reserve the remaining meringue.

3.Bake until dry and firm enough to lift off the paper, 50-55 minutes. Set the pans on the counter and turn the mounds flat side up. With the tip of a knife, carefully make a small hole in the flat side of each mound. Pipe small dabs of the remaining meringue into the holes and insert the stems tip first. Return to the oven until completely dry, about 15 minutes longer. Let cool completely on the sheets.

Marzipan Mushrooms:

8 ounces almond paste
2 cups icing sugar
3 to 5 tablespoons light corn syrup
Cocoa powder

1.To make the marzipan combine the almond paste and 1 cup of the icing sugar in the bowl of an electric mixer and beat with the paddle attachment on low speed until sugar is almost absorbed.

2.Add the remaining 1 cup of sugar and mix until the mixture resembles fine crumbs.

3.Add half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary: the marzipan in the bowl will still appear crumbly.

4.Transfer the marzipan to a work surface and knead until smooth.

5.Roll one-third of the marzipan into a 6 inches long cylinder and cut into 1-inch lengths.

6.Roll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the balls (caps) to make mushrooms.

7.Smudge with cocoa powder

Assembling the Yule Log:

1.Run a sharp knife around the edges of the genoise to loosen it from the pan.

2.Turn the genoise layer over (unmolding it from the sheet pan onto a flat surface) and peel away the paper.

3.Carefully invert your genoise onto a fresh piece of parchment paper.

4.Spread with half the coffee buttercream (or whatever filling you’re using).

5.Use the parchment paper to help you roll the cake into a tight cylinder.

6.Transfer back to the baking sheet and refrigerate for several hours.

7.Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end.

8.Position the larger cut piece on each log about 2/3 across the top.

9.Cover the log with the reserved buttercream, making sure to curve around the protruding stump.

10.Streak the buttercream with a fork or decorating comb to resemble bark.

11.Transfer the log to a platter and decorate with your mushrooms and whatever other decorations you’ve chosen.

Cornbread Recipe with Green Chiles + Cinnamon

Tender moist gluten-free cornbread you can bake in a skillet or a cake pan.

One of the first recipe conversions I attempted in my brand spanking new gluten-free life (begun six short years ago, December 19th, 2001) was my tired-and-true favorite cornbread recipe. Lucky for me, it converted to gluten-free rather easily. As a tender, fragile newbie to life sans gluten it gave me hope. The will to live. After all, when your beloved world of cooking, baking- and eating- is flipped upside down, a modest success in the kitchen can perk up your day. Maybe even, your week.

So when I recently discovered I needed to give up dairy and eggs as well, I flipped through recipes once again and decided to reprise my skillet cornbread- this time as an egg-free vegan version. And wouldn't you know it?

It worked.

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Flood Icing

Flood icing is simply royal icing with water added to make a consistency to "flood" or fill in the outlined design. It's best to go slow, adding a little water at a time to get to a syrup-y consistency. The more cookies you decorate, the more you'll get a feel for it. If your icing ends up a little thin (like water), add sifted powdered sugar or some leftover icing from outlining to your flood icing.

Once the flood icing is "just right", cover it with a damp towel and let sit for several minutes. Using a rubber spatula (I love these!), run gently through the icing to break up the air bubbles that have risen to the top. Now pour into squeeze bottles. These can be found in the candy making section of any craft or bakery supply store. Walmart even carries them! You could also pour the flood icing into a pastry bag fitted with a tip. I used to do this before I discovered squeeze bottles...I wouldn't recommend it, though...it's a mess! :)

Onto the outlined cookies, squeeze the flood icing in a zigzag pattern. I usually do 3 -4 at a time. Don't worry, the icing won't harden by the time you get back to it and it gives the icing time to spread. Using a toothpick, spread the icing to cover the cookie.

This is how mine look, more or less, before spreading with a toothpick.

One more!

During my last batch of cookies :), I started running low on dark green icing, so I switched up the colors and really liked the outcome.

This is it...I promise...no more package cookies for the rest of the year!

Chicken Tropicale

Festive and flavorful chicken and pineapple.

Any night's a party when you cook up this Caribbean-inspired chicken recipe. Tip: Using your slow cooker frees you up in the kitchen- not to mention utilizing your Crock Pot makes energy efficient sense year round.

Steve's been doing all the cooking of late. I know you know why, Babycakes. You're probably sick to death of hearing about it.

But do you also know how ridiculous it is to wield a sharp knife and balance on crutches and pass the balsamic vinegar in a kitchen built (obviously) for one person who (also obviously) never cooked? All the bumping-bums while making sure your left foot is touching the floor at precisely (doctor's orders) no more than 25% of your total body weight- which, truth be told, Dear Reader, has blossomed by six- er- seven and a half pounds since you've been lounging in bed every morning past 10 o'clock, eating cinnamon-laced wedges of grilled cornbread and deep bowls of crunchy maple buckwheat flakes as you cruise your e-mail?

That's right. I'm talkin' ridiculous.

So we've been eating a lot of familiar recipes and not experimenting much. Experimentation needs elbow room. And stamina. Both seem to be in rather short supply here. Which led me to remember this terrific recipe from before my no-chicken, no coconut days. It disappeared from the blog for awhile (don't ask!). So I thought it might be time to bring it back.

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Nirvana Bars- Chocolate & Coconut Bliss

This recipe is a family favorite- my chocolate-coconut cookie bar recipe. Simple to make. Sweet and gooey and bliss inducing. And most important? You can offer them at any gathering without a gluten-free apology. (Would that be, Don't ask, don't tell?) Bummed about the dairy in it? My son Alex has created his own casein-free version using condensed coconut milk. See his dairy-free recipe here.

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More Christmas baking...

The second batch needed dots...

I don't know why, but I love seeing them all stacked together like this.

Today I tried a new way to apply the sanding sugar and I really love it! (Thank you, Martha!) When I first started making cookies, it used to really bother me that when I put sparkling sugar on a cookie, it would dent the icing. The trick is to put it on dry, not wet icing!

Up until now, I've heated up a little corn syrup (light) and brushed the area I wanted to sand with a small paintbrush. This works great, but it's sticky and when you're making 200 cookies, going back and forth to the microwave to reheat corn syrup is a drag.

Here's the new way...mix a little meringue powder with water. Brush this onto the area to be sanded. It flows better, isn't sticky and dries really well. A few more hints:

• Use a child's size paint brush. You can trim the bristles if they are fanning out too much.
• Be sure the cookies are dry before starting, otherwise the sugar will stick to and dent the wet icing. I always let them dry overnight.
• Pour some sparkling sugar or sanding sugar into the cap or a small ramekin. Once your cookie has been brushed with the mixture, sprinkle the sugar on top, holding it over a basket-style coffee filter. Shake off the excess over the coffee filter as well. This excess can easily be emptied back into the cap/ramekin.
• Sanding sugar is a smaller grain that sparkling sugar...both are really pretty, but I think sanding sugar has more sparkle. I never wanted to use it because "sparkling sugar" just sounds prettier!

Karina's Gluten-Free Maple Meatloaf

My maple meatloaf is homespun comfort food.

I have some good news. I mean, besides this delicious meatloaf recipe. After eight long weeks of no funny business, yours in gluten-and-casein-free bliss is humming to the Stereo MC's and shuffling around our one room casita with a walker. Yup. I was officially sprung from wheelchair status today! Progress with a long o.

High-fiiiive me.

I'm one happy crone tonight. So I'm keeping this short and sweet. Here it is. It snowed today. There's a crackling fire in the kiva. A glass of wine awaits- not to mention- one of our favorite comfort food suppers. A slice of my favorite meatloaf and a generous scoop of warm Champagne Vinegar Potato Salad. Life is good.

Have a safe and tasty weekend! And be good to your bones.

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Seeing red

Red icing is probably the most difficult to make. I love AmeriColor's Super Red gel paste coloring! It doesn't take as much to get a nice red and doesn't have the off-taste like some others (Wilton).

All icing will darken over time and while drying, but it is especially true with red. Try to make your red icing at least a day in advance, cover with plastic wrap, pressing down onto the icing, cover and refrigerate. Bring to room temperature before using and just give it a stir.

When making red, aim for a little lighter than you'd like on your final product. Believe it or not, the icing above turned into a perfect, bright red on my cookies. If the icing is a true, deep red before it goes on the cookies, it can turn extremely dark once dry...close to black. (If your icing is too dark, stir in some white.)

Red icing can also change in high humidity. If it's humid and you notice your cookies getting splotchy once dried, don't panic. The icing will eventually even out in color.

Sparkly Christmas Presents

The picture doesn't do justice to the sanding sugar...it is so sparkly! I've always used "sparkling sugar", but could only find red "sanding sugar" and I love it! It's smaller than sparkling sugar and really reflects the light.

The cookies are in green, white and mint, but the mint color didn't show up in my pictures. More on how to make these later....

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

Here's a peek at a little Christmas baking...

...waiting for sparkling sugar tomorrow morning....

The Best Cheesy Uncheese Sauce

A dairy-free cheesy sauce you will love.

I've been playing around with this vegan cheesy sauce recipe for ages- trying to get it just right. And guess what? I think I got it.

Don't worry. This won't hurt a bit. Promise.

In fact, you might even thank me. Especially if you're cooking for a groovy dairy-free girlfriend. Or a hunky casein allergic BF. A cute as a button autistic angel. And let's not ignore the teeming hoards of the lactose intolerant. One just might show up for dinner one day. Hungry. You never know.

And how about those vegans? They're sprouting up everywhere, for goddess sake. What will you do? What will you feed them- besides chopped salad? Carrot sticks?

Kumquats?

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Oh, deer!

To make this sweet little deer:

1. In dark brown icing, outline the deer with a #2 tip. Be sure to close off the tail separate from the body. (Spectrum Chocolate Brown)
2. Using the same icing and tip, pipe hooves using a back & forth motion.
3. Change the tip to a #3 and pipe antlers.
4. Thin a lighter color brown to the consistency of thick syrup. Cover with a damp towel and let sit for several minutes. Run a rubber spatula through the icing to pop any bubbles that formed on the top. Pour into a squeeze bottle. Fill in deer body and ear. (Spectrum Chocolate Brown)
5. Using the method above, thin white icing and add dots to the deer body while the brown icing is still wet.
6. Use the same thinned icing to fill in the tail.
7. After drying for an hour or more, use a #1 tip and black icing to add a nose and eye to the deer. (Spectrum Super Black)

Red Velvet Cake

I have always loved the idea of baking a red velvet cake. The cake is cheerful looking and decadent all at the same time. Not only that but it does not require that much work to put together and bake. What is absolutely shocking is the amount of red food coloring that goes into making this cake red! I couldn't believe it and actually cut the amount in half the second time I made this cake. Yes, I am guilty of baking it twice within 2 weeks. I loved the moistedness, flavor, holiday color and the beautiful white frosting. This is the princess of red velvet cakes and I received the recipe from my friend Shirleyoma.

Red Velvet Cake

Ingredients:
* 2 1/2 cups sifted cake flour
* 2 teaspoons cocoa powder
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 1/2 cups sugar
* 1/2 cup (1 stick) unsalted butter, softened
* 2 large eggs
* 1 cup buttermilk
* 4 ounces red food coloring
* 1 teaspoon distilled white vinegar
* 1 teaspoon vanilla
Icing:
* 1 (8-ounce) package cream cheese, softened
* 1/2 cup (1 stick) unsalted butter or margarine, softened
* 1 pound box confectioners’ sugar
* 1 teaspoon vanilla extract
* 1 cup chopped pecans

Directions:

Preheat the oven to 350 degrees F.

Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside.

In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans.

Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.

FOR THE FROSTING:
In a large bowl, cream the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake.
Slice and serve on individual plates.

Scenes from a bakery supply store

I know this has nothing to do with cookie decorating, but I couldn't resist posting a picture of the "MEN" drawer at the bakery supply store. :)

Gluten-Free Latkes and Cinnamon Applesauce

A stack of crispy, lacy latkes

Have you made latkes lately? Latkes are fried potato pancakes made with fresh grated potatoes. Though latkes come in all shapes and sizes (via personal preference) I make my latkes thin and lacy, fried to a crispy golden brown. Oy, these are good! Maybe Mel Gibson wouldn't be such a nudnik, if he tasted these. Although if he did, he'd probably ask for ketchup.

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Smoked Salmon Salad With Raspberry Vinaigrette

Living in the state of Washington, along the coast, I have an abundance of choices for seafood and, unforetunately, I do not always cook fresh seafood as often as I would like. Keeping things simple as possible and enjoying the individual flavors of a dish is important. The problem with this last statement is that I also *love* trying new recipes that can be quite complicated at times and I am fine with this because I love a new adventure. Desserts fit into this category along with gumbos, homemade chilis, etc.

I think that mixing fresh fruit with seafood for taste and color is an outstanding color palette for any lunch or dinner table. I thought the combination of raspberries, mandarin oranges and smoked salmon over a bed of tender salad greens with a little raspberry viniagrette drizzled over the top sounded tempting so I gave it a try and now I am making a little more to take with me tomorrow to share with a friend over lunch. =D


Ingredients:

Mixed Salad Greens - your choice
1/3 fresh sliced mushrooms
1 avocado cubed
1/4 c. smoked salmon cut into small chunks
1/2 c. raspberries
1/2 c. drained mandarin oranges

Vinaigrette:
1/4 c. olive oil
2 T. raspberry vinegar
1 T. honey
1 T. water
1/2 t. dried basil leaves
1/8 t. garlic salt
Dash of coarsely ground pepper

Directions:

Mix salad greens with the mushrooms, avocado and smoked salmon chunks. Arrange raspberries and mandarin oranges on salad greens.

Vinaigrette: Combine all ingredients in jar with a tight-fitting lid; shake well. Serve over fresh greens.

Awesome flavor! =D

Homemade Spaghetti Sauce

I am so dusting off my treadmill tomorrow. I have been baking for several days again and now I am on the pasta kick. I love homemade pasta sauce but I don't always have the time to simmer a really good sauce for hours. On top of that, we have had horrible wind and snow and rain storms today with periodic power outages. I didn't want to chance ruining a good thing so here is what I came up with and may I say that I loved it? The sauce turned out delicious but I also add a jar of my own canned Italian tomatoes with herbs and diced onions already mixed together. You can get the same effect from a can of Italian tomatoes from the grocery store but I would suggest adding more oregano and other herbs that you really enjoy in your sauce. I *always* add diced, fresh garlic. . .a must have in my kitchen =).

Spaghetti and Homemade Meat Sauce

1 pound of ground beef (I like to have at least 15% fat for flavor)

1 pound bulk spicy Italian sausage

8 ounces chopped fresh mushrooms, I used chantrelles - they are in season here and Yum.

1 large onion, chopped

1 t. Italian seasoning

2 to 3 garlic cloves, minced

1 t. seasoned salt

1 (28 ounce can) Italian tomatoes

1 cup of tomato sauce

1/2 t. granulated sugar. . .to cut the taste of acidity in the tomatoes

1 (6 ounce can) tomatoe paste

1 Bay leaf

1 pound of spaghetti

Directions:

In dutch oven or heavy saucepan, cook beef, sausage, onion and garlic. Drain most of grease. Cut tomatoes up and add to pot along with the liquid. Add the rest of the ingredients, except for the spaghetti. . .=D. Simmer for 1 hour or until your sauce is thick enough to your liking.

Prepare your spaghetti and serve with sauce, fresh parmesan cheese, sharp cheddar cheese, a sprinkling of granulated garlic and seasoning according to taste. =D

Chocolate Pecan Pie with Caramel Sauce and Powdered Sugar

I absolutely love pecan pie and I know that it is a generalization that women naturally love chocolate. . .but this is not always true. . .I know, a scary thought. =D I happen to fit into the generalization and Love milk chocolate, semi-sweet chocolate, white chocolate (I am still trying to perfect a white chocolate cheesecake that tastes like biting into a bar of creamy, white chocolate) and bittersweet chocolate. Has anyone ever opened a Chocolatier Magazine and found that ad where you can order 10 or 11 pound slabs of different chocolate such as Callebaut Chocolate or Nestle Chocolate? I have done this several times and I have never been disappointed. . .as of yet. It is funny though. I only bake with it and I end up sharing most of what I bake with friends and people I work with so it sounds like a lot of chocolate but it doesn't hang around for long. =D

Well, I made this pie for Thanksgiving and it was so good that I made it again. Since I love it so much. . .I just have to share so here it is:

Rich Chocolate Pecan Pie with Caramel Sauce and Powdered Sugar

Pie:
1 1/2 Cups Pecans
1 Cup semi-sweet chocolate chips
1 unbaked 9-inch pie shell (I used my shell recipe for my deep dish pecan pie. . .you will find the recipe there)
4 eggs, beaten
1/2 Cup sugar
1/2 Cup light brown sugar
1/2 Cup corn syrup
1/2 t. vanilla extract
Pinch of Salt
Caramel Sauce, for garnish, recipe follows
Confectioners sugar, for garnish

Caramel Sauce:
3/4 Cup sugar
2 T. water
1/2 t. fresh lemon juice
1/2 Cup heavy Cream
2 T. to 1/4 Cup Whole Milk

Directions:

Pie:
Preheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chip pieces evenly on the bottom of the pie shell.
In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of caramel sauce and sprinkle with confectioners sugar.

Caramel Sauce:
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.
Add 2 Tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)

Pumpkin-Sweet Potato Soup

A gorgeous vegetarian soup for the soul- gluten and dairy-free

Sweet potatoes add body and a boost of color and to one of my seasonal favorites- pumpkin soup. But before I get to the recipe, Dear Reader, I just need to kvetch a little. This won't take long.

You see, I am cooking from the left side of my brain- and I don't like it one bit. Well, truth be told, I'm actually doing more consulting in the kitchen than chopping and stirring and getting my hands all nice and sticky.

Which is exactly the point.

Read >>

I am Back and Here to Stay. . .with Recipes =D

I work in construction as a commercial electrician and I hurt my right elbow so typing, writing, cooking, yepper. . .Thanksgiving was a challenge. . .everything is painful. . .but I am back and sooo happy. I am hoping that everyone has been able to enjoy great food, family, fun stories, new fun stories to talk about now and LOTS of leftovers to worry about getting eaten! I decided that I wanted to blog about my timeline for Thanksgiving. I always go all out. I do. . . and I am exhausted for several days after.

I have decided that I am going to post all my pictures and recipes as I go but they will have to be done over several days since I am back in college too and do not have the time to do this whole project at once. My Thanksgiving Day started like this:

Breakfast:

Ham and Cheese Quiche

Crepes with whipped cream

Homemade Hot Chocolate

Beverages:

Cold Beer

Iced Tea

White Lightening Sangria

Chilled White Wine

Chilled Champagne

Appetizers:

Deviled Eggs

Shrimp with Homemade Cocktail Sauce

Chilled Crab Dip

Garlic Feta Cheese Spread

Frito Munch Candy

Veggie Platter

Cheese Platter

And

Cracker Assortment

Dinner:

1st Course: Strawberry Salad in Puff Pastry Shells

Brown Sugar Brined Turkey with Apricot Glaze

and Roasted Onion and Shallot Gravy

Mashed Potatoes with Cream Cheese, Chives, Butter and Cream (Seasonings)

Whipped Sweet Potatoes and Bananas with Honey

Bacon Wrapped Asparagus clusters

Garlic and Butter Pull-a-Part Rolls

Pineapple and Brown Sugar Glazed Ham

Cranberry Sauce with Raspberry Vinegar

Steamed Corn

Dessert Tray:

Pumpkin Fudge with White Chocolate

Homemade Vanilla Ice Cream

Homemade Pumpkin Ice Cream with Caramel Sauce

Red Velvet Cake with Cream Cheese Frosting

Two Different Pumpkin Pie Recipes

Rich Chocolate Pecan Pie with Caramel Sauce

Pumpkin Toffee Cheesecake

Pumpkin Bread with Cream Cheese Filling

Apricot-glazed Turkey With Roasted Onion And Shallot Gravy Recipe

Apricot Glaze:
1 c. apricot nectar
1 c. apricot preserves
2 T. minced, peeled, fresh ginger
1 T. honey
Herb Butter:
3/4 c. unsalted butter, room temperature
3 T. chopped fresh Thyme or 1 T. dried
3 T. fresh chopped Sage or 1 T. dried
1 1/2 t. salt
1 t. pepper
Onion Mixture:
2 T. unsalted butter
3 Large onions, thinly sliced, about 2 pounds
6 large shallots, thinly sliced
Turkey:
1 21- to 22-pound Turkey
1 14 1/2 ounce can (or more) low-salt chicken broth. . .I use organic chicken broth
1 t. chopped fresh Thyme or 1/2 t. dried
1/2 t. chopped fresh sage or 1/4 t. dried
Gravy:
1 14 1/2 ounce can (about) low-salt chicken broth. . .again, I use organic chicken broth

Directions:

For Glaze:
Combine all ingredients in heavy small saucepan and bring to boil. Reduce heat to medium-low and simmer until thickened and reduced to 1 1/4 cups, about 15 minutes.
For Herb Butter:
Blend all ingredients in small bowl. Set aside.
For Onion Mixture:
Melt butter in heavy, large skillet over medium heat. Add onions and shallots and saute until very soft and light brown, about 20 minutes. ***(Glaze, herb butter and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before continuing.)***
FOR TURKEY:
Position rack in lowest third of oven and preheat to 400 degrees F. Pat turkey dry with paper towls. Season turkey cavity with salt and pepper. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Place remaining herb butter over outside of turkey. Tie legs together loosely to hold shape of turkey.
Roast turkey 30 minutes. Reduce oven temperature to 325 degrees F. Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings. . .***I now add some organic chicken stock to bottom of pan***
Tent turkey with heavy-duty foil; roast 45 minutes longer. Add onion mixture, 1 can chicken broth, thyme and sage to pan. Roast 15 minutes.
***Note: I add about 3 cups of organic chicken stock at this time and I have been baking turkey for 3 HOURS.***
Bring glaze to simmer. Brush 1/2 cup of glaze over turkey. Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180 degrees F or until juices run clear when thickest part of thigh is pierced with skewer, brushing occasionally with glaze and adding more broth to pan if liquid evaporates, about 40 MINUTES longer for unstuffed turkey (and about 1 hour and 10 minutes longer for stuffed turkey). Place turkey on platter; tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.

For Gravy:
Pour contents of roasting pan into strainer set over large bowl. Spoon fat from pan juices or use a grease seperater cup. Transfer onion mixture in strainer to blender. Add 1 cup pan juices to blender and puree until smooth, adding more pan juices and chicken stock if necessary to thin sauce to desired consistency. Transfer sauce to heavy, large saucepan and bring to boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.
Serve turkey with gravy. =D

Pumpkin Toffee Cheesecake Recipe

Ingredients:
1 3/4 Cups (about 14 to 16) shortbread cookies, crushed
1 T. butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 1/4 Cups packed brown sugar
1 can (15 ounces) 100% Pure Pumpkin. . .(Libby's =D)
2/3 Cup (5 fluid ounces) Evaporated Milk
2 large eggs
2 T. cornstarch
1/2 t. ground cinnamon
1 Cup (about 25 to 30) crushed toffee candies or use a bag of toffee bits
1 container (8 ounces) sour cream, at room temperature
2 T. granulated sugar
1/2 t. vanilla extract
Caramel Ice Cream Topping (optional but Delicious)

Directions:
Preheat oven to 350 degrees F.
For Crust:
Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of a 9-inch springform pan.
Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
For Cheesecake:
Beat cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust.
Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.
For Topping:
Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.
Bake for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.
Very good. . .and a note to myself. . .since my refrigerator will be packed along with an ice chest full of ice and groceries, put foil over top of cheesecake and a rubber band around this and set inside a box on front deck along with other chilled dishes like your cranberry sauce. . .It worked great this year. Of course the weather was at 32 degrees. . .deciding factor. =D

Pumpkin Ice Cream With Caramel Sauce

Ice Cream:
2 Cups whole milk
1 Cup half-and-half
1/2 t. ground cinnamon
1/4 t. ground allspice
1/2 t. ground nutmeg
1/4 t. ground ginger
6 egg yolks
3/4 Cup granulated sugar
1/3 Cup packed brown sugar (Light)
16 ounces (I use a 15 ounce can instead) pumpkin puree (Libby's)
1/2 Cup whipping cream
1 t. vanilla extract
Caramel Sauce:
I Cheated and Bought 3/4 Cup caramel Sauce
1/3 Cup whipping cream. . .you still need this =D

Directions:

Steps:
To prepare the ice cream:
Place the milk, half-and-half, cinnamon, allspice, nutmeg and ginger in a saucepan and bring to a simmer. Remove from the heat, cover and let sit for 30 minutes.
Whisk together the egg yolks, sugar, brown sugar and pumpkin. Strain the warm milk into the sugar mixture, whisking well. Pour back into the saucepan. Cook over medium heat, stirring constantly, until thickened.

Remove from the heat and stir in the whipping cream and vanilla. Pour into a bowl, cool slightly and refrigerate about 3 hours, until completely chilled.

Pour into an ice-cream maker and freeze according to package directions. Then transfer to a chilled bowl, cover and freeze. Place in refrigerator about 1/2 to 1 hour before serving because this becomes rock hard. . .experience has lead me to add this last step.

To prepare the caramel sauce: Yes, we have cheated but we also have come to be able to happily accept this now open secret. We are going to heat the caramel sauce and cream together gently on top of the stove or in a microwave just to warm. Stir well until smooth and blended. Serve warm over the ice cream. . .I don't know why I am adding this because it seems to be a no-brainer =D

Royal Icing and Icing Bags

Royal icing....it may just be the easiest icing you will ever make. It is perfect for cookie decorating. Royal icing dries hard and shiny, so cookies can be stacked and icing stays pretty when cookies are packaged.

To start, you'll need meringue powder. Ateco is my favorite...I think I've tried them all. :) It is a little hard to find, so any meringue powder will work. Follow the instructions for Royal Icing that come with your meringue powder. The most important step: sift the powdered sugar! Believe me, I've tried to shortcut this step...it doesn't work. (My favorite powdered sugars are Domino and C & H, but as you can see from the picture, any will do. Imperial is easier to find in the 1 pound boxes.)

No matter what recipe you're using, you will beat the icing until it comes to a stiff peak. When the beater is pulled from the icing, the peak should stand steady. You can also pull the beater off the mixer and hold the whisk attachment upright. The peak should stand, even if you wiggle it.

At this point, you can add a few drops of flavoring if desired. Remember to use a clear flavor as brown will tint the icing.

Pastry bags...I can't say enough about disposable decorating bags! They are great. The 100 bag box is a perfect use for the weekly 40% off Michael's coupon. :) Use the bags with the white couplers to easily change out the tips with the same bag of icing.

Once you've filled the bag with icing (I generally only fill half to 2/3 full), twist the top and stand upright in a glass. If your bag will be sitting awhile unused, place a dampened paper towel in the bottom. Just be sure to squeeze a little icing out first before going to the cookie. The tip might be too wet and you'll have a water blotch.