Pumpkin Whoopee Pies

Thanksgiving is a truly madtasty holiday! This year, we were lucky to celebrate a little early with a Pre-Thanks celebration at Dave and Bobby's new pad. I brought my mother-in-law's famous mac & cheese and pumpkin whoopee pies with cream cheese filling. Everything was delicious...

...Especially Bobby's turkey!

Pumpkin Whoopee Pies (from Rachel Ray)

• 3 sticks unsalted butter, 2 sticks melted, 1 stick softened
• 2 cup packed light brown sugar 
• 4 large eggs, at room temperature, lightly beaten 
• 2 cup canned pure pumpkin puree 
• 3 teaspoons of cinnamon
• 1 1/2 teaspoon of ground ginger
• 1 teaspoon of ground nutmeg
• 3 teaspoons pure vanilla extract 
• 2 teaspoon baking powder 
• 2 teaspoon baking soda 
• 1 1/2 teaspoon plus 4 pinches salt 
• 3 1/3 cups flour 
• 8 ounces cream cheese, chilled
• 2 cup confectioners' sugar

Directions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper. In a large bowl, whisk together the melted butter and brown sugar until smooth.

Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet.

Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

And enjoy...

Root Vegetable Au Gratin

In my family, Potato Au Gratin is a holiday tradition. I peel the potatoes and my mom throws together this cheesy, creamy, delicious side. Everyone loves it so much, that she usually makes two, one for dinner and one for leftovers.

In the last few weeks, I'd seen a couple of recipes for Root Vegetable Au Gratin and thought, I wonder how my mom's recipe would fair with turnips and rutabagas instead of potatoes. Let me tell you, nothing compares to the original, but this is a close second. If you try this at home, make sure you layer a few sweet potatoes near the top. With the cheese and the bread crumbs, they are simply heaven. This side dish also doubles as a super great vegetarian meal.

Root Vegetable Au Gratin (inspired by Joy of Cooking Creamed Potato Casserole)

Serves 4-6

• 1 large potato
• 1 large sweet potato
• 1 large carrot
• 1 large parsnip
• 1 medium turnip
• 1 medium rutabaga
• 1 1/2 cups milk
• 4 1/2 Tablespoons butter
• 4 1/2 Tablespoons flour
• 1 cup of shredded cheddar cheese
• 2 Tablespoons panko bread crumbs

Directions

Peel vegetables and trim the ends off of the carrot and parsnip. 

Place vegetables in the boiling water and simmer, covered, for 30 minutes. Remove vegetables from heat and drain. Place vegetables in the fridge for 5 minutes to cool. 

Preheat oven to 400 degrees. While the vegetables are cooling, melt butter in a small pot over low heat. Add flour and stir until thick and creamy. Add milk and continue stirring until the roux starts to thicken.

Remove vegetables from fridge and slice into small pieces. Layer half of the vegetables alternatively in a 1 1/2 quart baking dish. Pour half of the sauce over the vegetables and top with 1/2 cup shredded cheddar cheese. Repeat layering until dish is full. Top with bread crumbs.

Cover and place in the oven for 15 minutes. Remove cover and bake for another 20 minutes or until vegetables are fork tender and cheese is bubbly and starting to brown.

Remove from oven, let cool for 5 minutes and serve!

Champagne is Mad Tasty

Some people believe that Champagne is just for special occasions, I am not one of those people. But, if you are, here is a reason to celebrate.

Today is Global Champagne Day! 

So pop a bottle, pour yourself a glass, and have a little fun. I'm sure you deserve it.

To find out more about Champagne, click here. For more information on Global Champagne Day, click here.

Grilled Fruit Bruschetta with Sweet Mascarpone

No matter how you serve them, fruit and cheese make the most wonderful combination. While leafing through the latest issue of Food and Wine magazine, I spotted this "knife and fork dessert" and knew instantly that I had to try it. The simple combination of caramelized fruit, savory peasant bread, and sweet mascarpone cheese made this a delicious fall dish. We don't have space for a grill in our tiny apartment, but my Calphalon Grill Pan did the trick.

Also posted at A Nesting Experience!

Grilled Fruit Bruschetta with Sweet Mascarpone (inspired by Michael Glissman in Food and Wine)

Serves 8

• 1/4 cup sugar
• 1 teaspoon dried lavender buds
• 4 large plums, halved and pitted
• 4 nectarines, halved and pitted
• 2 pears, halved and seeds removed
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons finely grated orange zest
• 1 tablespoon olive oil
• salt and pepper
• 1 cup mascarpone 
• 1/4 cup confectioners sugar
• 2 teaspoons honey
• Eight 1-inch-thick slices of peasant bread (make it yourself! recipe to follow)
• 8 rosemary skewers, most of the leaves stripped off

Directions

1. Put the sugar and lavender in a spice grinder and grind to a powder. 
2. In a large bowl, combine the lavender sugar with the plums, nectarines, pears, lemon juice, orange zest and 1 tablespoon of the olive oil. 
3. Toss well and season lightly with salt and pepper. 
4. Let stand for 10 minutes.
5. Meanwhile, in a small bowl, stir together the mascarpone cheese and confectioners sugar.
6. Brush the bread slices on both sides with olive oil.
7. Thread the fruit onto the rosemary skewers; reserve any juices in the bowl. 
8. Grill the bread over high heat until lightly charred and crisp, about 30 seconds per side. 
9. Grill the fruit skewers over moderate heat, basting a few times with the reserved juices, until lightly charred and just tender, about 4 minutes per side.
10. Spread the honey mascarpone on the grilled bread. 
11. Slide the fruit off the skewers onto the bread, drizzle some of the juices over the fruit and serve.

Peasant Bread (by Taste of Home)

Serves 8

• 1 teaspoon active dry yeast
• 1 cups warm water (110° to 115°), divided
• 2 cups all-purpose flour
• 1 teaspoons salt
• 1/2 tablespoon sugar
• 1/2 tablespoon butter, melted

Directions

1. Dissolve yeast in 1/2 cup warm water. 
2. In a large bowl, combine flour, salt and sugar. 
3. Add the yeast mixture and remaining water; stir until combined. 
4. Cover and let rise in a warm place until doubled, about 1 hour.
5. Stir dough down. 
6. Place in a greased 1 quart. round casserole dish. 
7. Brush top with butter. 
8. Let rise in a warm place until doubled, about 45 minutes.
9. Bake at 350° for 45 minutes. 
10. Remove from pan and slice into 1 inch thick slices.

Tomatokeftedes

Just a few weeks ago, I got married. My husband and I took our honeymoon in Greece. The food was absolutely incredible there, but the best thing that we ate (in my opinion) was tomatokeftedes (tomato balls). I knew as soon as I got home, I was going to have to learn how to make them!

Tomatokeftedes (recipe from Santorini Recipes)

• 1 ½ cups tomatoes, finely chopped (dehydrated Cycladic tomatoes, if available)
• ½ cup spring onions, finely chopped
• 1 tablespoon parsley, finely chopped
• 2 tablespoon fresh spearmint, finely chopped
• a pinch of dried crumbled oregano
• 1 cup plain flour or a little bit more (depending on how juicy the tomatoes are)
• 1 teaspoon baking powder
• salt, pepper to taste
• olive oil for frying

Directions

1. Combine tomatoes, onion and herbs in a bowl.
2. In a separate bowl, mix together flour and baking powder.
3. Add flour mixture to tomato mixture a little at a time, stirring constantly until everything is combined into a mixture firm enough to form little balls.
4. In a medium frying pan, add enough olive oil to cover the bottom of the pan.
5. Heat oil on medium heat.
6. Place the tomatokeftedes in the frying pan and cook on each side, until golden.
7. Remove tomatokeftedes from the pan and place them on paper towel to absorb the extra olive oil.
8. Serve with lots of tzatziki
   

Sun-Dried Tomato Pasta

Even though it's only September 29, New England has had it's share of brisk fall days. Brisk fall days, always mean comfort food on the menu.

Sun-Dried Tomato Pasta
adapted from (Pasta Lazio by John Barricelli from Martha Stewart)

• 4 Tbsp olive oil
• 2 Boneless, skinless chicken fillets
• 1 pound pasta
• 8 ounces sun-dried tomatoes, packed in oil, drained, and thinly sliced lengthwise
• 2 cloves garlic, sliced
• 1/2 cup white wine
• 2 Tbsp butter
• 2 Tbsp chopped flat-leaf parsley
• 2 cups of steamed brocolli
• Salt
• Black pepper

Directions

1. Preheat a medium size skillet and brush with 2 Tbsp of olive oil.
2. Season chicken breasts with salt and pepper; place and place in the skillet.
3. Cook, turning once, until cooked through.
4. Bring a large pot of salted water to a boil over high heat.
5. Add pasta and cook according to package directions.
6. Heat remaining 2 Tbsp of olive oil in a large skillet over medium heat.
7. Add garlic and cook until softened.
8. Add tomatoes and cook until heated through.
9. Add wine and bring to a boil.
10. Add butter and swirl until melted and well combined.
11. Remove chicken from grill, cut into strips and add to skillet.
12. Drain pasta and transfer to a large serving bowl.
13. Pour chicken mixture and broccoli to pasta and toss to combine.
14. Sprinkle with parsley and serve.

Neopolitan Cupcakes

If you know me, you know I love cupcakes. They are my favorite baked good to make. They are my favorite baked good to eat. Delicious.

Of all the cupcakes in the world, these are my favorite. The concept comes from my favorite cupcake blog, How to Eat a Cupcake. The cupcake recipe is a modified version of Magnolia's cupcakes. The frosting is all Martha Stewart. With their powers combined, this cupcake is out of this world!

Neapolitan Cupcakes

Vanilla Batter

• 3/4 cup self-rising flour
• 1/2 cup and 2 Tbsps all-purpose flour
• 1/2 cup (1 sticks) unsalted butter, softened
• 1 cup sugar
• 2 large eggs, at room temperature
• 1/2 cup milk
• 1/2 tsp vanilla extract

Chocolate Batter

• 3/4 cup self-rising flour
• 1/2 cup and 2 Tbsps cocoa powder
• 1/2 cup (1 sticks) unsalted butter, softened
• 1 cup sugar
• 2 large eggs, at room temperature
• 1/2 cup milk
• 1/2 tsp vanilla extract

Directions

1. Preheat oven to 350 degrees F.
2. Line 2 muffin tins with cupcake papers.
3. Start with the vanilla batter.
4. In a small bowl, combine the flours. Set aside.
5. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.
6. Add the eggs, 1 at a time, beating well after each addition.
7. Add the dry ingredients in 3 parts, alternating with the milk and vanilla.
8. Repeat steps 4 - 7 with the chocolate batter substituting the all-purpose flour for cocoa powder.
   
9. With a batter scoop, spoon one scoop of each vanilla and chocolate batter into the cupcake liners, filling them about 3/4 full.
10. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
11. Cool the cupcakes in tins for 15 minutes.
12. Remove from the tins and cool completely on a wire rack before icing.

Strawberry Frosting

• 1/2 cup whole frozen strawberries, thawed
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• Pinch of coarse salt
• 3 1/2 cups confectioners' sugar, sifted
• 1/2 teaspoon pure vanilla extract

Directions

1. Place strawberries in the bowl of a small food processor; process until pureed.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.
3. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.
4. Add vanilla and 3 tablespoons strawberry puree; mix until just blended.

Glazed Double-Cut Pork Chops

I found this recipe a few months ago. I was sitting in my mother-in-law's kitchen, randomly leafing through a Food Network Magazine, listening to family updates, when all of a sudden, wham! The recipe jumped out at me and said, "look at me, I'm awesome."

Turns out, it was right. The recipe is easy to follow, the pork chops were cooked perfectly, and the Bourbon BBQ sauce was sweet, tangy, and delicious.

Glazed Double-Cut Pork Chops

Pork

• Kosher salt
• 2 Tbsp coarsely ground black pepper
• 1 Tbsp packed dark brown sugar
• 1 tsp paprika
• 2 double-cut bone-in pork chops
• 2 Tbsp olive oil
  

Sauce

• 2 tablespoons unsalted butter
• 1/2 cup apple cider vinegar
• 2/3 cup packed dark brown sugar
• 3/4 cups ketchup
• 3/4 cups apple juice
• 1/2 cup maple syrup
• 1/4 cup bourbon
• 1/4 cup prunes
• 2 Tbsp Worcestershire sauce
• 1 dash of cayenne pepper
• 1 tsp Kosher salt
• 1 1/2 tsps black pepper

Directions

1. Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours.
2. Melt the butter in a saucepan over medium heat. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt, and 1 1/2 teaspoons black pepper. Bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender.
3. Heat olive oil in a fry pan on medium heat. Place chops in the pan and cook until halfway through, about 15 minutes. Turn the chops and turn heat to low. Cover and cook, 15 to 20 minutes. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce.
   

Lemon Sangria

Nothing says summer like Lemonade. Nothing says summer like Sangria. Bam. With their powers combined, I give you Lemon Sangria and a cute picture of Allie enjoying a glass!

Lemon Sangria

• 1 bottle dry white wine
• 2 cups lemonade
• 1/2 cup limoncello liqueur
• 2 lemons, cut into wheels
• 2 oranges cut into wheels
• 1 bottle semisweet sparkling wine

Directions

1. Combine the wine, lemonade, limoncello, lemons, and oranges in a large glass container and stir well.
2. Cover and refrigerate for four hours.
3. Serve over ice; fill glasses half way with the sangria mixture, then top with sparkling wine.
4. Garnish with a lemon twist.

Plum, Nectarine, Blackberry Crisp

So, last week I stopped by Wholefoods to pick up a few things. I'm not sure if I was feeling adventurous or just hungry, but I spotted some golden plums and decided what the hell. Even after a week on the counter, they were still way to tart to eat.

My solution - bake them into a crisp!

Plum, Nectarine, Blackberry Crisp

Filling

• 2 nectarines
• 4 plums
• 2 cups blackberries
• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons cold unsalted butter, cut into small pieces

Crisp

• 1 cup all-purpose flour
• 2/3 cup brown sugar
• 2/3 cup quick cooking oats
• 2/3 cup butter, softened

Directions

1. Preheat the oven to 375 degrees F.
2. Butter a 2-quart shallow baking dish.
3. Slice and pit the plums and nectarines. Toss with the blackberries, granulated sugar, and flour in a bowl.
4. Transfer the filling to the prepared dish and dot with 2 tablespoons butter.
5. Stir together flour, brown sugar, cooking oats, and butter.
6. Spoon handfuls of the crumble mixture on top of the fruit.
7. Bake until golden and bubbly, 40 to 45 minutes.
8. Let sit 10 minutes before serving.
9. Top with whipped cream or ice cream, if desired.

Biscotti with Cranberries and Pistachios

Biscotti with Cranberries and Pistachios (from Bon Appétit, December 2003)

• 2 ¼ cups all purpose flour
• 1 ½ teaspoons baking powder
• ¾ teaspoon salt
• 6 tablespoons unsalted butter, room temperature
• ¾ cup sugar
• 2 large eggs
• 1 tablespoon grated lemon peel
• 1 ½ teaspoons vanilla extract
• 1 teaspoon whole aniseed
• 1 cup dried sweetened cranberries
• ¾ cup shelled natural unsalted pistachios
• 6 ounces imported white chocolate, chopped

Directions

1. Preheat oven to 325°F.
   
2. Line 3 large baking sheets with parchment paper.
3. Sift flour, baking powder, and salt into medium bowl.
   
4. Using electric mixer, beat butter and sugar in large bowl to blend well.
   
5. Beat in eggs 1 at a time.
   
6. Mix in lemon peel, vanilla, and aniseed.
   
7. Beat in flour mixture just until blended.
   
8. Stir in cranberries and pistachios (dough will be sticky).
   
9. Turn dough out onto lightly floured surface.
   
10. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide).
    
11. Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.
12. Bake logs until almost firm to touch but still pale, about 28 minutes.
    
13. Cool logs on baking sheet 10 minutes while maintaining oven temperature.
14. Carefully transfer logs still on parchment to cutting board.
    
15. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices.
    
16. Place slices, 1 cut side down, on remaining 2 prepared sheets.
    
17. Bake until firm and pale golden, about 9 minutes per side.
    
18. Transfer cookies to racks and cool.
19. Line another baking sheet with waxed paper.
    
20. Stir white chocolate in top of double boiler over barely simmering water just until smooth.
    
21. Remove from over water.
    
22. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate.
    
23. Place cookies on prepared sheet.
    
24. Chill until chocolate is firm, about 30 minutes.

Bacon Lollipops

This is a recipe for all of you vegans out there. Just kidding. All though you could probably make it with some Smart Bacon.

I saw this recipe for Bacon Lollipops from The Kitchn on Apartment Therapy about a year ago. They looked pretty crazy, but also, pretty delicious. I hadn't really had a reason to make them, but decided to whip up a batch for a party. They were a hit and definitely something I would make again!

Bacon Lollipops
makes 16-20 pops

• 6 slices bacon
• 4 ounces goat cheese
• 4 ounces cream cheese (not whipped)
• 2 tablespoons chopped thyme or basil, divided
• Cracked black pepper
• 1/4 cup pecans
• Apple slices, to serve

Directions

1. Cut each piece of bacon in half.
2. Place the bacon in a large skillet without overlapping the slices, and turn the heat on low.
3. Cook on low for about 15 minutes, turning frequently, until the bacon is quite crispy.
4. Remove to a paper towel-lined plate to drain and pat the slices to remove excess grease.
5. While the bacon is cooking, place the goat cheese, cream cheese, 1 Tbsp herbs, and a few turns of cracked black pepper in the food processor.
6. Whiz until creamy and well-mixed, then form small balls.
7. Place cheese balls on a lined cookie sheet and put them in the freezer for 20 minutes to firm up a little more.
8. Clean out the food processor and place bacon, remaining Tbsp of herbs, and the pecans in the food processor.
9. Whiz until very fine and crumbly; it should be as fine as your food processor will make it.
10. Take the cheese balls out of the freezer and roll them in the bacon mixture, pressing it in with your fingers if it doesn't immediately stick.
11. Place the balls in a container and refrigerate until serving.
12. Just before serving stick lollipop sticks into balls.
    
13. Serve with apple slices.

Blondies

There are many recipes out there for blondies, but this one, from Garrett McCord at Simply Recipes, is without a doubt my favorite. These are super chewy and delicious.

Blondies (by Garrett McCord from Simply Recipes)

• 1/2 cup of butter, melted
• 1 cup of tightly packed dark brown sugar
• 1 egg, lightly beaten
• 1 teaspoon of vanilla
• 1/2 teaspoon baking powder
• 1/8 teaspoon of baking soda
• Pinch of salt
• 1 cup of all-purpose flour
• 1/3 cup of butterscotch chips (this was not enough for me. I used about 1/2 cup milk chocolate chips and 1/2 cup white chocolate chips instead)

Directions

1. Preheat the oven to 350°F.
2. Lightly butter and flour an 8X8 pan.
3. Whisk together the melted butter and sugar in a bowl.
4. Add the egg and vanilla extract and whisk.
5. Add the flour, baking soda, baking powder, and salt, mix it all together.
6. Add the butterscotch chips or other mix-ins.
7. Pour into the pan and spread evenly.
8. Bake for 20-25 minutes or until a toothpick comes out clean.
9. Allow to cool.
10. Cut into squares and serve.

Roasted Tomato and Rice Soup

If there was ever a soup to be described as Mmm Mmm Good, it is the New England Soup Factory's Roasted Tomato and Rice Soup. It is absolutely delicious and totally worth the 2 hours it takes to make!

If you enjoy it, get the cookbook! There is lots of goodness in there.

Roasted Tomato and Rice Soup (by Marjorie Druker and Clara Silverstein from the New England Soup Factory)
Makes 10 servings

Roasted Tomatoes

• 12 medium plum tomatoes
  
• 3 Tbsps olive oil
• Kosher salt and freshly ground black pepper

Rice

• 3 cups of water
• 1 1/2 cups of white rice, uncooked
• 1 Tbsp of butter

Soup

• 3 Tbsps butter
• 3 whole cloves garlic, peeled
• 1 large Spanish onion, peeled and diced
• 5 carrots, peeled and chopped
• 2 ribs celery, sliced
• Roasted plum tomatoes
• 6 sun-dried tomatoes, packed in oil
• 6 cups vegetable or chicken stock
• 3 cups tomato juice
• 2 Tbsps chopped fresh basil
• 2 ½ cups cooked white rice
• 4 dashes Worcestershire sauce
• Kosher salt and freshly ground black pepper to taste
• 1 ½ cups shredded sharp cheddar cheese

Directions for Roasted Tomatoes

1. Heat the oven to 425 degrees
2. Hull tomatoes and slice in half
3. Place the tomatoes in a large mixing bowl
4. Toss with olive oil, salt, and pepper
5. Place the tomatoes in a small roasting pan and roast in the oven for 50 minutes

Directions for rice

1. Bring water to a boil
2. Reduce heat and add rice
3. Simmer, covered, for 20 minutes
4. Remove from heat and let stand 5 minutes

Directions for soup

1. In a stockpot melt butter over medium-high heat
2. Add the garlic, onion, carrots, and celery
3. Sauté for 10 minutes stirring frequently
4. Add the roasted tomatoes and continue to sauté for 5 minutes
5. Add the sun-dried tomatoes, stock, and tomato juice
6. Bring to a boil. Reduce the heat to medium.
   
7. Simmer, covered, for 30 minutes
8. Add basil
9. Puree the soup in the pot using an immersion blender or working in batches with a regular blender until smooth
10. Place the soup back into the pot if using a regular blender
11. Add the rice and season with Worcestershire sauce, salt, and pepper
12. Stir so that the rice is evenly distributed throughout the soup
13. Sprinkle each serving with cheese

Nana Molloy's Blueberry Muffins

My Nana used to make the best blueberry muffins in the world. They were delicious.

Her recipe originally hails from the Jordan Marsh bakery that was on the first floor of the Jordan Marsh department store in Downtown Crossing. Jordan Marsh was the country's first department store. It opened in 1861 and was truly the picture of one-stop shopping. In 1988, Jordan Marsh was purchased by Macy's and the bakery was closed forever, but the recipe will live on in our family.

Nana's Blueberry Muffins
Makes 12

• 1/2 cup (1 stick) butter, softened
• 1 1/4 cups sugar
• 2 eggs
• 2 cups flour
• 2 tsp. baking powder
• 1/2 tsp. baking powder
• 1/2 tsp salt
• 2 cups (1 pint) blueberries
• 1/2 cup milk
• 2 tbsp. sugar for topping

Directions

1. Preheat oven to 375 degrees
2. Line muffin pans with baking cups
3. Sift together flour, baking soda, and salt
4. Mix together butter, sugar, and eggs
5. Add dry ingredients to butter, sugar, and eggs in 3 additions. Alternate additions with milk.
6. When well mixed, fold in blueberries
7. Spoon into lined muffin pan
8. Bake for 20-25 minutes

Lemon Bread

This recipe for Lemon Bread by Randi at I Have to Say is one of my all time favorite bread recipes.

It's one of those amazing foods that actually gets better the longer it sits. The first few days, it's definitely bread. Best eaten for breakfast warmed up with some butter. The the last few days, it's kind of like cake. Best eaten with a fork, after dinner for dessert. It's a strange phenomenon, but one I'm not going to question because it is so yummy!

Lemon Bread

• 1-3/4 cups flour
• 3/4 cups sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 beaten egg
• 1 cup milk
• 1/4 cup cooking oil
• 2 tsp. shredded lemon peel
• 3 Tbsp lemon juice, divided
• 1 TB. sugar

Directions

1. Stir together the flour, 3/4 cup sugar, baking powder and salt.
2. In another bowl combine the egg, milk, oil, and 1 TB. lemon juice.
3. Add the egg mixture to the dry mixture and stir until combined.
4. Add the shredded lemon peel and stir.
5. Pour batter into greased 8X4X2 inch loaf pan.
6. Bake at 350 degrees for 55 minutes, or until a toothpick inserted in the bread comes out clean.
7. While the bread is baking, stir the 2 TB. lemon juice and 1 TB. sugar together.
8. Sugar should be dissolved before brushing on the bread.
9. When the bread is done, brush the lemon juice mixture on the bread
10. Cool in the pan for 10 minutes and then remove.
11. Cool completely on a wire rack.
12. Wrap the bread in a ziplock plastic bag to store. The flavor gets better as it sits.

Mini Meatball Soup

The end of winter is almost upon us. Before we go completely, here is the recipe for my favorite soup, courtesy of Rachel Ray from The Food Network. Love her (I do) or hate her (lots of people do), the woman can cook.

Mini Meatball Soup

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
• 2 carrots, peeled and chopped
• 2 ribs celery, chopped
• 1 medium onion, chopped
  
• 2 bay leaves, fresh or dried
• Salt and freshly ground black pepper
• 1 pound ground beef, pork and veal combined
• 1 egg, beaten
• 2 cloves garlic, minced
• 1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
• 1/2 cup plain bread crumbs, a couple of handfuls
• 1/2 teaspoon freshly grated or ground nutmeg
• 6 cups chicken stock or broth
• 2 cups water
• 1 1/2 cups dried pasta
  
• 1 pound triple washed fresh spinach, coarsely chopped

Directions

1. In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
2. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg in a mixing bowl.
3. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil.
4. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth.
5. When you are done rolling the meat, add pasta to the soup and stir.
6. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches.
7. When spinach has wilted into the soup, the soup is done and ready to serve.

Apricot Glazed Pork Chops

Every so often, you just have to throw caution to the wind and make something kind of random with ingredients you happen to have on hand.

Last night was one of those nights. Nine times out of ten, this never works out for me and I end up eating something kinda of gross. Last night, was the exception!

Apricot Glazed Pork Chops

• 1 cup chicken stock
• 1/2 cup apricot preserves
• 1 tsp worcestershire sauce
• 2 boneless pork chops
• 1/8 tsp pepper
• 1/8 salt

Directions

1. In a frying pan, combine chicken stock, apricot preserves, and worcestershire sauce.
2. Bring to a simmer on low-medium heat.
3. Season pork chops with salt and pepper and place in the frying pan
4. Cook covered for 20 minutes turning the pork chops every five minutes to coat in apricot glaze. If the glaze becomes too thick, add more chicken stock.
   
5. Cook uncovered for an additional 5 minutes or until the pork chops are cooked through.

Popsicle Treats

Last week I was under the weather with a super bad sore throat. So, I put my Magic Bullet to work and made up some tasty treats to soothe my symptoms and give me a boost of Vitamin C. I decided to make a bunch of different flavored frozen fruit pops. Here were the best three I whipped up.

Blueberry Lemon Popsicles (makes 6 servings)

1 cup sugar
3 cups frozen blueberries
3/4 cup lemon juice
3/4 cup water
1 Tablespoon lemon zest

Peach Strawberry Popsicles (makes 6 servings)

1 1/2 cup frozen peaches
1 1/2 cup frozen strawberries
1 1/2 cup water
1/2 Tablespoon lemon zest

Chocolate Cherry Yogurt Popsicles (makes 6 servings)

3 cups fat free vanilla yogurt
3 cups frozen cherries
3/4 cup chocolate syrup

Directions:

1. Blend all ingredients in a food processor
2. Pour into Popsicle mold
3. Put in the freezer for 3 hours or until frozen solid

Apple Pear Crisp

This year, for Christmas, I got, not one, but two apple peeler/corers. I don't mind peeling my ingredients by hand, but this is quite the invention. It peels, cores, and spiral slices anything you stick in it with just a few turns of a crank.

So I decided to finally try it out and make a apple pear crisp. It came out delicious and took half the time that it normally would have.

Filling

• 3 Bosch Pears peeled, cored, and sliced
• 3 Granny Smith Apples peeled, cored, and sliced
• 1/3 cup white sugar
• 2 tsps all-purpose flour
• 1/2 tsp ground cinnamon
• 2 tsps lemon juice
• 2 Tbsps and 2 teaspoons water

Crumble

• 1 cup all-purpose flour
• 2/3 cup brown sugar
• 2/3 cup quick cooking oats
• 2/3 cup butter, softened

Directions

1. Preheat oven to 350 F.
2. In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water.
3. Spread evenly into a 8x8 inch pan.
4. In another bowl, mix together flour, brown sugar, oats, and butter.
5. Spoon mixture evenly over apples.
6. Bake in preheated oven for about 45 minutes.
7. Let cool for 20 minutes and serve.