Meatless Monday--Shakshuka

A week ago, I'd never heard of shakshuka.  What a difference a week makes. 

After several very hearty and meaty meals, I was very much looking forward to lightening up with some vegetarian meals.  Always in search of new ideas, I turned to Yotam Ottolenghi's Plenty, a vegetarian cookbook with page after page of amazing options.  The story he told of enjoying this dish at a shabby street side café in Jaffa grabbed me and the ingredient list kept me glued to the page.  Served with a couple slices of kalamata olive bread for sopping up the sauce, this meal hit all the right notes.

Shakshuka

slightly adapted from Yotam Ottolenghi, Plenty

Ingredients:

3/4 tsp. ground cumin

1/2 c. olive oil

2 large onions, sliced

2 red bell peppers, cut into 3/4-in. strips

2 yellow bell peppers, cut into 3/4-in. strips

1 TBSP dark brown sugar

2 bay leaves

6 thyme sprigs, leaves removed and chopped

2 TBSP chopped cilantro

2 TBSP chopped parsley, plus more for garnish

6 ripe tomatoes, roughly chopped

1/2 tsp. saffron threads

1/4 tsp. cayenne pepper

salt and pepper, to taste

up to 1 c. water

8 eggs

Directions:

1.  In a very large saute pan, heat oil over medium-high heat until shimmering.  Add onions and cumin and saute 5 minutes.  Add the peppers, sugar, and herbs and cook 10-15 minutes to develop color.

2.  Add the tomatoes, saffron, cayenne, and salt and pepper.  Reduce heat to low and cook 15 minutes, adding water, 1/4 c. at a time, so the mix has the consistency of thick pasta sauce.  Taste and adjust seasoning so mix is potent and flavorful.  (This mix can be made the day before.)

3.  Remove bay leaves.  Divide pepper mixture among four small deep pans or keep in large pan.  If using four smaller pans, place on medium heat a few minutes to warm up.  

4.  Make wells for all the eggs and carefully break eggs into wells.  Sprinkle with salt and pepper and cover with lids.  Cook on very low heat approximately 10 minutes, until eggs are just set.  Sprinkle with additional parsley and serve.

Tex-Mex Meatloaf with Tomato-Chipotle Glaze

A few Sunday mornings ago, I opened my e-mail to find a fantastic surprise waiting for me.  Thanks to a giveaway on Confections of a Foodie Bride, I'd won a copy of The Homesick Texan Cookbook!  Of course, winning anything is always exciting, but this book in particular really got to me.

You see, I know the feeling that inspired Lisa Fain to begin her Homesick Texan blog.  I have very distinct memories of being so homesick for Oklahoma while in college in D.C.  Don't get me wrong, I was having a ball back east, but some things were missing--Dr. Pepper, chili cheese Fritos, country music, and good Mexican food.  Those things sound trivial, but when you're a college student stressed out of your mind during finals, those are the things you pine for.  At least I did.

When I received my cookbook in the mail, I immediately cracked it open.  As I looked through the pictures of the Texas prairie and read the stories of life in the Lone Star state, I was completely overcome with feelings of home.  Of course, Oklahoma is not Texas (it's better), but there are more similarities than differences.  And as I sat in my kitchen in Arizona, those same feelings of homesickness I experienced in college came flooding back.  So many recipes in this beautiful book remind me of my childhood in Oklahoma.  I can't wait to make them all.

Tex-Mex Meatloaf with Chipotle-Tomato Glaze

from Lisa Fain, The Homesick Texan Cookbook

Ingredients:

For the glaze:

1 c. crushed canned fire-roasted tomatoes  

1/2 to 2 canned chipotle in adobo

2 TBSP lime juice

1/2 tsp. ground allspice

2 cloves garlic

salt, to taste

For the meatloaf:

1/2 TBSP vegetable oil

1/4 medium yellow onion, finely chopped

2 cloves garlic, finely minced

1 1/2 lbs. lean ground beef

1/2 lb. chorizo, removed from casings

1/4 c. chopped cilantro

2 large eggs

1 c. finely ground tortilla chips, crackers, or combination of the two (I highly recommend using chips)

1 tsp. dried oregano

1 tsp. ground cumin

1 tsp. Worcestershire sauce

1 tsp. black pepper

1 tsp. Kosher salt

Directions:

1.  Preheat oven to 350 degrees F.  Either line a large baking sheet with greased foil or grease a loaf pan.

2.  To make the glaze, combine all ingredients except salt in a blender or food processor and puree.  Add salt to taste.

3.  To make the meat loaf, heat oil in a medium skillet over medium-low heat.  Add the onion and cook, uncovered, 5 minutes, stirring occasionally.  Add garlic and salt and cook 30 seconds more.

4.  Slide the onion mixture into a large bowl.  Add the all remaining ingredients to the bowl and mix thoroughly by hand.

5.  Form the meat mixture into a loaf and move to the baking sheet.  Alternately, gently press into a loaf pan.  Spread half the glaze on top of the meatloaf.  Place in the oven and bake 50 minutes.

6.  Remove from the oven and spread the remaining glaze on top.  Place back in the oven10 minutes more.  When done, remove meatloaf from the oven and let sit 15 minutes.  Slice with a serrated knife and serve.  Serves 6-8.

31 While 31--Pumpkin Créme Brulée

Oh yes, I said it.  Pumpkin créme brulée.  And it was every bit as delicious as I hope it would be...eventually.  You see, this 31 while 31 choice definitely taught me a thing or three.
 

Lesson one--When Cook's Illustrated tells you not to brulée the sugar under a broiler, listen to them.  They say using the broiler leads to uneven heat distribution and thus uneven melting of the sugar.  I knew they were right, but after discovering my kitchen torch was out of butane (seriously, this dessert was a bit of a comedy of errors) I had no choice but to use the broiler.  And the sugar did not melt and harden evenly.  Even worse, the length of time it required to get spots with good color was long enough to melt the cooled créme into warm liquid.  Fail.  Luckily I actually got five servings out of this recipe, so I grabbed two of the créme brulées pumpkin pots de créme from the fridge.

Lesson two--Some kitchen torches are more like flame throwers, even on the lowest setting.  Be sure you test yours out in a large clear area.

Lesson three--Once you have your créme cooled and set and your kitchen torch working, use superfine or caster sugar for the tops.  If you can't find it or don't want to buy it, just pulse regular granulated sugar in a small food processor a few times.  The smaller granules allow the sugar to brulée faster which, in turn, prevents the bit of custard underneath from melting at all.  It's imperative, in my opinion.

But after all of this, we got to enjoy an amazing dessert.  Not as a fantastic finish to our meal of roast pork with port jus and chipotle-glazed apples, unfortunately.  But once my spoon finally made that tell-tale noise of cracking through the bruléed sugar and I tasted the creamy, perfectly spiced fall flavors, it was all worth it.

Pumpkin Créme Brulée

from Williams-Sonoma

Ingredients:

1 1/2 c. heavy cream

1 1/2 tsp. freshly grated cinnamon

1/4 tsp. ground allspice

1/2 tsp. freshly grated ginger

3/4 tsp. freshly grated nutmeg

5 egg yolks

1/2 tsp. vanilla extract

pinch of salt

6 TBSP pumpkin puree

1/3 c. granulated sugar

1 TBSP firmly packed light brown sugar 

4-5 tsp. superfine or caster sugar

Directions:

1.  Preheat an oven to 300°F. Have a pot of boiling water ready.

2.  Pour cream into a small saucepan and whisk in cinnamon, allspice, ginger and nutmeg. Set over medium-low heat and warm the cream mixture until bubbles form around the edges of the pan and steam begins to rise from the surface, about 3 minutes. Remove from heat and let stand 15 minutes.

3.  In a large bowl, whisk together egg yolks, vanilla, salt, pumpkin, granulated sugar, and brown sugar until smooth and blended. Slowly pour in the cream mixture, stirring until blended. Pour the mixture through a fine-mesh sieve set over a bowl. 

4.  Divide the mixture among four 8-fl.-oz. ramekins and place in a large baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover pan loosely with aluminum foil and bake until custards are just set around the edges, about 30 minutes.

5.  Transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate at least 4 hours or up to 3 days.

6.  Just before serving, sprinkle 1 tsp. superfine or caster sugar evenly over the surface of each custard. Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately. Serves 4-5.

one year ago: pita bread

Meatless Monday--Spinoccoli Pizza

M and I love to try new pizza recipes.  As far as we're concerned, a pizza crust is just a vehicle for whatever toppings you can imagine. 

Annie feels pretty much the same way, I think.  She has many wonderful and creative pizza combinations on her blog, but this one caught my eye long ago.  For some reason I didn't make it until recently and boy am I sorry about that.  This combination of spinach, broccoli, and an alfredo-type sauce is inspired by a place called Mother Bear's Pizza in her home and college town of Bloomington, Indiana.

 After finally making this, I definitely see why Annie likes it so much.  Broccoli and cheese is a delicious classic combination, but when used as a pizza topping, it's an out of this world combination.  Even though neither of us have been to Mother Bear's or even Indiana, M and I are now just as sold on this pizza as Annie and her husband are.  I bet you'll love it just as much as we all do. 

Spinoccoli Pizza

seen on Annie's Eats

Ingredients:

for the white sauce:

1 TBSP butter

1 TBSP flour

¾ c. heavy cream or half-and-half

1 clove garlic, smashed

salt and pepper, to taste

6 TBSP freshly-grated Parmesan cheese

for the pizza:

1/2 recipe basic pizza dough

olive oil, for brushing

½ c. packed baby spinach leaves, torn

1 c. very small broccoli florets

2 oz. shredded mozzarella cheese

2 oz. shredded cheddar cheese

grated Parmesan

Directions:

1.  To make the white sauce, melt butter in a small saucepan over medium-high heat.  Whisk in flour and cook, whisking constantly, until bubbling and light golden, about 1 minute.  Whisk in the heavy cream and garlic, and season with salt and pepper to taste.  Cook, stirring frequently, until the mixture thickens and bubbles.  Remove from the heat and whisk in the grated Parmesan until completely melted and smooth.  Discard the garlic clove.  (Annie's note: This will make a bit more sauce than you need for the pizza, but with a little extra cheese it makes a great dipping sauce for crust.)

2.  To make the pizza, preheat the oven and a pizza stone at 500˚ F for at least 30 minutes.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush the outside edge with olive oil.

3.  Spread a thin layer of the white sauce over the crust, leaving a border for the crust.  Sprinkle the spinach over the white sauce.  Evenly distribute the broccoli florets over the dough.  Layer with shredded mozzarella and cheddar cheeses.  Finish with additional grated Parmesan, if desired.

4.  Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, 10-12 minutes.  Remove from the oven and let cool 3-5 minutes before slicing and serving.

one year ago: Slow cooker squash stew, another meatless (and easily vegan) meal.

two years ago: pumpkin cupcakes with cinnamon-bourbon frosting

Roast Pork with Port Jus and Chipotle-Glazed Apples

Oh. my. goodness.  Where in the world do I begin with this dish?  How do I possibly convey how unbelievably delicious it was?  Not just delicious, but delllliiiiiciousssss.  Let that word linger and settle.  Imagine you're savoring the perfect bite of moist pork, flavorful crust, rich sauce, and sweet and spicy apple slices.  Go ahead.  Close your eyes and let it happen.  Whatever you're imagining, I promise this dish will live up to it.

 I made this for M after he'd had a long and stressful week.  I was on my fall break and wanted to spend some serious time in the kitchen.  But here's the thing--this dish is actually fairly easy.  It takes a fair amount of cooking time and the pork has to be prepped the night before, but neither of those things bother me, especially for a dish that would be for a special occasion meal.  I served it with apple cidercars, roasted sweet potatoes, a simple salad with dried cranberries, the shallots from the port sauce and maple vinaigrette, and pumpkin creme brulee for dessert.  M and I both agreed it would be fantastic for a fall dinner party or even Thanksgiving, Christmas, or New Year's Eve.  

I did make one adjustment to the recipe.  M (thinks he) doesn't like port.  I just think he's never had good port.  Either way, using three cups of port and reducing it to make it even stronger seemed like a costly risk to take.  I use one cup pomegranate juice, one cup beef broth, and one cup chicken broth and followed the instructions from there.  It worked beautifully.

Because today is the day I get to announce the winner of the year's subscription to Bon Appetit magazine, I wanted to be sure to feature one of their recipes.  This one was featured in the April 1999 issue, but I found it on Bon Appetit's online companion, epicurious.  So, congratulations Heather!  I hope you'll enjoy your subscription and I hope to see some of the recipes on your blog!

Roast Pork with Port Jus and Chipotle-Glazed Apples

adapted from epicurious

Ingredients:

For the pork:

2 TBSP ground cumin

2 tsp. salt

2 tsp. ground black pepper

2 tsp. chili powder

1/2 c. (packed) plus 1 tablespoon golden brown sugar

1 3-lb. boneless center-cut pork rib roast

For the sauce:

3 c. ruby Port

1/4 c. chopped shallots

1 3/4 c. beef stock or canned beef broth

1 3/4 c. chicken stock or canned low-salt chicken broth

1 fresh thyme sprig

3 TBSP chilled unsalted butter, cut into small pieces

For the apples:

1/2 c. sugar

1 1/2 tsp. ground cinnamon

4 medium crisp red apples, peeled, cored, sliced (I used honeycrisp)

4 TBSP vegetable oil

4 tsp. minced canned chipotle chilies

Directions:

1. Mix cumin, salt, pepper, chili powder and 1/2 cup brown sugar in small bowl.  Rub spice mixture over pork. Place in large glass baking dish. Cover and refrigerate overnight.

2.  Preheat oven to 375 degrees F.  Transfer pork to large roasting pan.  Reserve juices in glass dish. Roast pork until thermometer inserted into center registers 150 degrees F, about 1 hour 20 minutes, basting with reserved juices from glass dish every 30 minutes.

3.  Meanwhile, combine port, shallots and remaining brown sugar in heavy medium saucepan. Boil until syrupy, about 30 minutes.  Add both stocks and thyme.  Boil until reduced to 1 1/4 cups, another 40-45 minutes.  Strain sauce and return to saucepan. Mix any pan drippings from pork into sauce (do not scrape roasting pan). Add butter and whisk until melted.  Season with salt and pepper.

4.  While pork and sauce are cooking, mix sugar and cinnamon together in a medium bowl and toss apples to coat.  Heat 1 TBSP oil with 1 tsp. chipotle chilies in heavy medium skillet over medium-high heat. Add 1/4 coated apple slices. Cook until coating caramelizes and apple slices are heated through, turning often, about 4 minutes. Transfer apple slices to a baking sheet lined with wax paper, foil, or a Silpat.  Using paper towels, wipe skillet clean.  Repeat with remaining apple slices, cinnamon-sugar mixture, oil and chipotle chilies in three more batches, wiping skillet clean between each batch.

5.  Once pork has reached temperature, remove from oven.  Tent with foil and allow to rest 10 minutes.

6.  Cut pork into 1/4-in. thick slices.  Divide among 6 plates.  Spoon chipotle-glazed apples alongside, dividing equally.  Spoon port sauce over and around pork. 

one year ago: honey-mustard chicken with apples

two years ago: salmon with olive vinaigrette

Applesauce Snack Cake

When the idea to do a week of apple desserts first came to mind, I asked many of my blogging friends for their favorite apple recipes.  Bridget immediately told me I needed to make this cake.  I went to her blog post about it and was sold within about two sentences.  Bridget has never steered me wrong before.  We tend to like many of the same recipes and flavors, so I trusted her recommendation implicitly.  And you know what?  She did it again.

This cake was everything an afternoon snack should be.  It was sweet enough to satisfy my afternoon sugar craving, but not in a sticky, sugary, cloying kind of way.  The apple flavor remains just as it should be--true and pure.  Perhaps it's my major love of apples, but I just can't stand that fake apple taste.  You know, the one that usual comes with copious amounts of green dye.  Not my thing at all.  But like I said, this cake is everything I love.  I think you'll love it, too.

You also might love a year's subscription to Bon Appetit magazine, so be sure to leave a comment here.  Today's the last day to enter, but you can go back and leave a comment on each of my posts this week for additional entries.  I'll chose the winner by random integer generation at 5:00 p.m. EST, so don't wait too long to leave your comments.  Good luck!

Applesauce Snack Cake

seen on The Way the Cookie Crumbles

originally from Cook's Illustrated 

Ingredients:

3/4 c. dried apples, cut into 1/2-in. pieces

1 c. apple cider

1 1/2 c. unbleached all-purpose flour

1 tsp. baking soda

2/3 c. granulated sugar

1/2 tsp. ground cinnamon

1/4 tsp. fresh ground nutmeg

1/8 tsp.ground cloves

1 c. unsweetened or lightly sweetened homemade applesauce, room temperature

1 large egg, room temperature, lightly beaten

1/2 tsp. table salt

8 TBSP (1 stick) unsalted butter, melted and cooled slightly

1 tsp. vanilla extract

Directions:

1. Adjust oven rack to middle position and preheat oven to 325 degrees F.   Line 8x8 baking dish with parchment or foil, allowing excess to overhang edges of dish.  Spray with baking spray.

2. Bring dried apples and cider to simmer in small saucepan over medium heat; cook until liquid evaporates and mixture appears dry, about 15 minutes. Cool to room temperature.

3. Meanwhile, whisk flour and baking soda in medium bowl to combine; set aside.   In second medium bowl, whisk sugar, cinnamon, nutmeg, and cloves. Measure 2 tablespoons sugar-spice mixture into small bowl and set aside for topping.

4. In food processor, process cooled dried-apple mixture and applesauce until smooth, 20 to 30 seconds, scraping sides of bowl as needed; set aside.

5.  Whisk egg and salt in large bowl to combine. Add sugar-spice mixture and whisk continuously until well combined and light colored, about 20 seconds. Add butter in three additions, whisking after each. Add applesauce mixture and vanilla and whisk to combine. Add flour mixture to wet ingredients; using rubber spatula, fold gently until just combined and even moistened.

6. Turn batter into prepared pan, smoothing top with rubber spatula. Sprinkle reserved 2 tablespoons sugar-spice mixture evenly over batter. Bake until wooden skewer inserted in center of cake comes out clean, 35 to 40 minutes.

7.  Cool on wire rack to room temperature, about 2 hours. Run knife along cake edges without parchment to release. Remove cake pan by lifting parchment overhand and transfer to cutting board. Cut cake and serve.

one year ago: turkey and black bean chili

two years ago: vanilla spice oatmeal

Apple Cidercar

Cheers!  We've made it to Wednesday  How about a little cocktail to celebrate?

M is a fan of sidecars.  I love apple cider.  Thankfully, this drink combines the two into a perfectly balanced beverage.  Sweet apple cider, tangy lemon juice, and the warmth of brandy--what's not to love?  

I think this would actually be a perfect cocktail to welcome guests over for a fall party or even Thanksgiving dinner.  M and I both agreed it's a great "one drink" beverage just right for sipping and socializing.  These apple cidercars are also great from a hostess perspective because you can make up the entire pitcher and store, tightly covered, for a few hours.  This means the entire pitcher can be made the morning of your gathering and put out just as guests arrive. 

Speaking of Thanksgiving, Bon Appetit always has a truly gorgeous Thanksgiving edition.  Don't forget to enter for a chance to win not just the Thanksgiving issue, but an entire year's worth of delicious magazines by leaving a comment here and on every post Monday through Thursday.

 Apple Cidercar

adapted from Williams-Sonoma

Ingredients:

12 fl. oz. fresh-pressed apple cider 

5 fl. oz. brandy

5 fl. oz. Cointreau or triple sec

2 fl. oz. fresh lemon juice

Directions:

1.  Combine all ingredients in a cocktail shaker.  Fill the shaker with ice and shake well. Pour into sugar-rimmed cocktail glasses.  (I'd actually like to try this with a mixture of vanilla sugar and a touch of cinnamon.)  Serves 4.

Slow Cooker Maple Applesauce

Today's post is short and sweet because that's just what this recipe is!  If you think making homemade applesauce is more of a process than going to the store to buy a jar, I am here to respectfully tell you you are wrong.  All it takes is a few minutes of prep work and the slow cooker does the rest.  It's as easy as that and you've got homemade applesauce packed with pure flavors and free of preservatives, just ready for eating on its own or using in baked goods.

You know what else is easy?  Leaving a comment on this thread to enter to win a year's subscription of Bon Appetit magazine.  You can enter once daily until Thursday, so if you haven't already done so, leave a comment about yesterday's apple butterscotch muffins, as well!

Slow Cooker Maple Applesauce

and "Apple a Day" original

Ingredients:

12 c. apples, peeled and cut into 1-in. pieces (about 12 medium apples)

2 TBSP maple syrup

1 TBSP lemon juice

1/2 tsp. cinnamon

1/4 tsp. freshly-grated nutmeg

pinch of salt

Directions:

1.  Put all ingredients in a slow cooker and stir to evenly disperse syrup, lemon juice, and spices.  Turn slow cooker to medium-high setting and let cook, undisturbed, 2-4 hours, depending on desired consistency.  For chunky applesauce, check apples at 2 hours.  If you can mash the largest pieces with a fork, it is ready.  If not, allow to cook 30 minutes more then check again.  For smooth applesauce, let cook up to 4 hours.  Puree in a food processor, if desired.  Keep in the refrigerator up to one week.

Meatless Monday--Apple Butterscotch Muffins and a Giveaway

Readers, I owe all of you a huge, HUGE thank you.  Because of your loyalty and support, this lil' blog has had the best six weeks in its almost four year history.  When I started blogging, I never imagined I'd have the response I've had of late.  I am completely humbled and so, so thankful.  I truly don't know what to say.

I've also realized that, despite the name of my blog, I really don't have that many apple recipes on here.  How did that happen?!? (And what a shame!)  Apples have been one of my most favorite foods since I was a little girl.  I love everything about them.  They're pretty to look at, healthy, and taste great in so many forms.

To thank you, I've decided to combine a few things I love--apples, Bon Appetit magazine, and gift giving.  Everyday this week, I'll be posting a delicious recipe using apples.  And everyday, you can leave a new comment as an entry in my giveaway of a year's subscription of Bon Appetit.  The entry period will end at 5:00 pm EST on Thursday, October 20th has closed, so you'll be able to enter a total of four times.  I'll contact the winner immediately after the entry window closes, so please be sure to leave an e-mail address!

In the meantime, please enjoy these tasty apple butterscotch muffins.  They're hearty, sweet, and, of course, full of appley goodness.  Perfect for breakfast on crisp autumn mornings! 

Apple Butterscotch Muffins

seen on Annie's Eats

Ingredients:

 2 1/2 c. all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 1/4 tsp. ground cinnamon

3/4 c. old-fashioned oats

8 TBSP (one stick) unsalted butter, at room temperature

1/3 c. packed light brown sugar

2/3 c. unsweetened or lightly sweetened homemade applesauce

2 large eggs

1 1/2 tsp. vanilla extract

1 c. milk

3/4 c. butterscotch chips

3/4 c. chopped apples

1/3 c. toasted pecans, chopped (optional)

Optional toppings:

Dried apple slices

Maple syrup

Granulated sugar

Directions:

1.  Preheat the oven to 350 degrees F.  Line the wells of two muffin pans with paper liners (about 18).  Set aside.

2.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and smooth, 1-2 minutes.  Beat in the applesauce, eggs and vanilla extract until incorporated.

3.  Meanwhile, in a separate medium mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.  Mix lightly with a fork to blend.  Stir in the oats.  

4.  Turn the mixer to low and mix in the dry ingredients in three additions alternately with the milk, beginning and ending with the dry ingredients and beating just until incorporated.  Fold in the butterscotch chips, apples, and toasted pecans with a rubber spatula.

5.  Divide the batter evenly between the prepared muffin cups.  If desired, press a dried apple slice into the top of the batter in each cup.  Drizzle lightly with maple syrup and sprinkle with sugar.  Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

two years ago: thick, chewy oatmeal raisin cookies

Cranberry Chai Cupcakes

I am so happy to tell you that, today, I joined the ranks of Beantown Baker's Friday Favs!  Just like me, Jen is a lover of cupcakes and cranberries.  With this in mind, I decided to make cranberry chai cupcakes with chai cream cheese frosting for my guest post.  You can click through here to get the recipe.

While you're over on Jen's site, I hope you'll check out her Power of Pink challenge--an event Jen hosts every October in support of breast cancer awareness.   I'll be submitting these pink-flecked treats.  I hope you'll join in.

As if contributing to a great cause isn't reason enough to participate, one contributor will win a pink Kodak Zi6 pocket HD camcorder.  How great is that?!?

Dark Chocolate Brownies

For me, one of the best things about being a cook and baker is seeing the happiness on someone's face when you bring them a treat.  I love knowing that a batch of cookies from my kitchen will help M and his coworkers through times of stress or that some cupcakes I whipped up with be a fellow teacher's birthday treats.

And so it was with these brownies.  One of my new team members requested "something chocolate, chocolate, chocolate" for her birthday.  When she made the request, I don't think either of us realized her birthday fell on parent-teacher conference night.  Thankfully, these were rich, dark, fudgy on the inside and cakey toward the edges.  In short, they were exactly what my friend asked for.

Dark Chocolate Brownies

seen on Joy the Baker

adapted from Bon Appetit, August 1999

Ingredients:

8 oz. unsweetened chocolate, coarsely chopped

12 TBSP (1 1/2 sticks) unsalted butter

1 1/3 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

2 c. sugar

4 large eggs

2 tsp. vanilla extract

1 tsp. instant espresso powder (optional)

confectioners' sugar, for dusting

Directions:

1.  Place a rack in the upper third of the oven and preheat to 350 degrees F.  Line a 9x13 pan with foil then grease or spray the foil.

2.  Place butter and chopped chocolate in the top of a double boiler or a medium-sized heat proof bowl.  If using a bowl, place over a pot of barely simmering water, being sure that the bottom of the bowl does not touch the boiling water.  Stir until chocolate and butter are completely melted.  Use pot holders to remove the bowl from over the boiling water. Lets mixture sit for a few minutes.

3.  Meanwhile, in a medium bowl, whisk together flour, baking powder and salt and set aside.

4.  In a separate medium bowl, whisk together sugar, eggs, vanilla extract and espresso powder, if using.  Whisk until pale and thick.  

5.  Pour the slightly cooled chocolate mixture into the egg mixture.  Whisk until completely incorporated.  Add the flour mixture all at once and whisk to incorporate.  

6.  Pour into the prepared pan and bake for 30 minutes, or until a skewer inserted in the center comes out clean.  Allow to cool in the pan, on a wire rack, 15 minutes, then remove from pan and allow to cool completely.  To serve, dust with confectioners' sugar and cut into 24 brownies.

one year ago: One of my favorite fall treats, pumpkin-chai blondies with spiced cream cheese frosting.

two years ago: acorn squash stuffed with autumn fruit compote

Meatless Monday--Harvest Fruit Salad

Every year, I look forward to summer and fruit salad every day.  And, as much as I love everything about fall, I do miss my daily fruit salad fix.  Don't get me wrong--I love fall apples, pears, and cranberries.  It's just that I usually enjoy those things eaten on their own or baked into a pie, crumble, or quick bread.  Until now.

This harvest fruit salad features some of the best things about fall with a light and interesting dressing.  Don't let the vinaigrette put you off.  It gives the salad just a bit of flavor--the kind that leaves you wondering what exactly that yummy flavor was and keeps you coming back for just one more bite.

Harvest Fruit Salad

from Williams-Sonoma

Ingredients:

1/2 c. pecan halves, toasted and roughly chopped

1 TBSP sherry vinegar

1 TBSP red wine vinegar

1 TBSP walnut oil

2-3 TBSP extra-virgin olive oil

salt and freshly ground pepper, to taste

4 pears, 1 1/2 lb. total, halved, cored and diced

2 c. red and/or green seedless grapes in any combination

2 green or red apples, halved, cored and diced 

1/2 c. dried cranberries (my addition)

Directions:

1.   In a small bowl, whisk together the sherry vinegar, red wine vinegar, walnut oil, olive oil, salt and pepper to form a vinaigrette.

2.  In a salad bowl, combine the pears, grapes, apples and pecans. Add the vinaigrette, toss gently to coat and serve. Serves 6.

one year ago: oatmeal, date, and walnut spice cookies

three years ago: spiced molasses cookies

Ham and Egg Cups with Pesto

I just love breakfast.  I always have.  It doesn't really matter to me what time of day it is served, so long as it's breakfast food.  First thing in the morning, brunch, even dinner--I am bound to enjoy "the most important meal of the day"  any time!

These easy and delicious ham and egg cups with pesto were a terrific savory addition to my autumn brunch.  They came together in no time at all then simply went into the oven, leaving me with the ability to sip pomegranate mimosas and talk with my guests--both valuable things when you're entertaining.  Everyone at the brunch loved them and, after my first bite, I knew I'd found another breakfast food I love.  Thankfully, M agreed when I said they'd be a great dinner with a couple of slices of toast.  I can't wait to mix it up with difference cheeses and even different sauces in lieu of the pesto.

Gale Gand's original recipe calls for two eggs in each ham cup, but I could only fit one, which is reflected in my adapted recipe.  (Perhaps it was because I uncreased the amount of pesto or maybe she was using smaller eggs than I was.)  Brunches tend to have a ton of food anyway, so everyone seemed fine with the one egg version.  If you want to use two, I'm sure you could make it work in a jumbo muffin pan.

Ham and Egg Cups with Pesto

adapted from Gale Gand's Brunch!

Ingredients:

cooking spray

4 (1/16-in. thick) round ham slices (the largest you can find at the deli)

4 scant TBSP pesto, homemade or store bought

4 large eggs

12 (1/2-in.) cubes fresh mozzarella

4 cherry or grape tomatoes, halved

salt and freshly ground black pepper

Directions:

1.  Preheat the oven to 375 degrees F.  Spray four muffin cups with cooking spray.

2.  Fold each ham slice into quarters, then insert the folded tip into four wells of the muffin tin.  Let the ham slice open and press into the edges of the well for a ruffled look.

3.  Put one scant TBSP pesto in the bottom of each ham cup and crack one egg over the top.  Tuck three cheese cubes and two tomato halves in each cup.  Salt and pepper to taste, remembering that the ham and pesto both lend a good saltiness to the dish.

4.  Fill empty muffin wells with a bit of water to prevent warping the pan, then bake 15-20 minutes, until the eggs are white and look set but the yolk is still slightly runny.  Serve immediately in small bowls or lined up on a platter.

one year ago: weeknight turkey paninis

three years ago: baked whole wheat penne with roasted vegetables

Pumpkin Spice Pull-Apart Bread with Bourbon Glaze

Holy cow was this stuff good.  I'm leading with that.  Not particularly eloquent, but completely accurate. 

I wasn't going to share this until the end of next week because I already had other recipes scheduled, but after one bite, it got moved right on up.  It's that good.  I'm talking "make it this weekend" good.  It's "you won't even care that your fingers get all sticky" good.  Yum, yum, and yum.

I will say this bread takes a considerable amount of time, almost entirely due to the two rises it requires.  Because I was serving it for an early autumn brunch, I actually made the bread the night before and glazed it about 45 minutes before we ate.  You could also place the dough in the refrigerator as described in the recipe.  Let me tell you, it was so tough to look at and smell that warm bread--very reminiscent of a pumpkin cinnamon roll--and not be able to start pulling apart the layers right then and there.  Still, you will have to exercise a certain amount of self-control and allow the bread to cool some.  If you don't, the layers won't stick together as well. 

I made a couple of tiny adaptations to the recipe as I first saw it on Sunny Side Up in San Diego.  First, I added cloves to the cinnamon-sugar mixture.  I also made the glaze with bourbon instead of rum.  For me, exercising self control in not eating the bread straight from the oven was enough.  I knew I couldn't resist the pumpkin and bourbon combination, as well.  I found I didn't need all the glaze.  I've left the quantities as they are in the original recipe so you can decide how much you want to use.

If you love these flavors and fall baking as much as I do, do yourself and your family a favor and make this.  I promise it will because a favorite fall treat for your family like it already has for mine.
 

Pumpkin Spice Pull-Apart Bread with Bourbon Glaze

from Sunny Side Up in San Diego, Willow Bird Baking, & Joy the Baker

Ingredients:

For the bread:
2 TBSP unsalted butter
1/2 cu. milk
2 1/4 tsp. (1 envelope) active dry yeast
3/4 c. pumpkin puree
1/4 c. granulated sugar
1 t. salt
2 1/2 c. bread flour

For the cinnamon-sugar mixture:

2 TBSP unsalted butter

1 c. granulated sugar
2 tsp. ground cinnamon
1/2 tsp. fresh ground nutmeg

1/8 - 1/4 tsp. ground cloves

 

For the glaze:
2 TBSP unsalted butter
1/8 c. brown sugar
1 1/2 TBSP milk
3/4 c. confectioners' sugar
1 TBSP bourbon or dark rum 

Directions:

1.  To make the dough, brown 2 TBSP of butter over medium-high heat.  It will bubble; keep stirring so it browns evenly.  When it reaches a dark honey color, remove from the heat and pour into the bowl of a stand mixer to cool.  

2.  Turn the heat to medium-low and warm the milk until it bubbles.  Remove from the heat and add it to the butter in the mixer bowl.  Allow the mixture to cool to 100-110 degrees F (use a candy thermometer to check).  Set the saucepan aside for another use later. 

3.  Once cooled to the appropriate temperature, stir the sugar and yeast into the milk/butter mixture and allow the yeast to bloom, 6-8 minutes.  (The top should look foamy and the liquid cloudy.)  

4.  Stir in pumpkin, salt, and 1 c. flour.  Fit the mixer with the dough hook.  Add the rest of the flour 1/2 c. at a time, stirring until flour is just incorporated between each addition.  Knead on low speed until smooth and elastic, 4-6 minutes.

5.  Place dough in a lightly greased bowl and cover with plastic wrap or a cloth.  Allow to rise in a warm place, 60-80 minutes, or until it doubles in size.  (After this rise, you can put it in the refrigerator overnight to use it in the morning.  If you do, let it sit out for half an hour before rolling.)

6.  Toward the end of the rise, make the cinnamon-sugar mixture.  Brown the 2 TBSP butter just as before.  Meanwhile, whisk together the sugar, cinnamon, nutmeg, and cloves in a small bowl.  When butter reaches desired color, remove from the heat and stir in the cinnamon-sugar mixture until completely incorporated. 

7.  To assemble the bread, punch down dough, then turn out on a floured work surface and knead dough 1-2 minutes.  Let dough rest for 5 minutes.  Sprinkle more flour onto your work surface and rolling pin.   Roll dough out to a 20x12-in. rectangle, lifting corners periodically to make sure it’s not sticking.  If dough doesn't roll easily, allow to rest 5 more minutes.

8.  Sprinkle the cinnamon-sugar mixture over the dough, patting it down to help it stick.  Generously grease a 9x5 loaf pan.

9.  With the long edge of the rectangle toward you, cut it into 6 strips (Tip--cut the rectangle in half, then cut each half into thirds.)  Stack strips on top of each another, turn dough so the short side faces you, and cut into sixths. Place stacks vertically into pan, pressing them against each so they all fit. Cover pan with plastic wrap or damp cloth and allow to rise in a warm place, 30-45 minutes more.

10.  While dough rises, preheat oven to 350 degrees F (325 for a glass pan).

11.  After second rise is complete, place pan in the center of the oven and bake for 30-40 minutes (mine took 38 min.) until dark golden brown on top.  Cool 20-25 minutes in the pan on a wire cooling rack.

12.  To make the glaze, bring butter, milk, and brown sugar to a boil over medium-high heat.  Remove from heat and whisk in the confectioners' sugar and bourbon until smooth.

13.  To assemble, use a butter knife to loosen the bread from the pan.  Turn loaf out on to a plate, then place serving platter on top and flip.  Drizzle with desired amount of glaze and serve.

one year ago: focaccia with Elly

two years ago: old-fashioned oatmeal cookies

Meatless Monday--Spinach Salad with Sweet Potatoes and Maple Vinaigrette

M and I are big fans of salad for dinner.  During the summer, we probably have salads twice a week.  Early fall in Phoenix is still warmer than most people's summer temperatures, so our dinner salads stretch well into October.  The warm weather has us wanting lighter meals, but we both love traditional fall flavors so much it's often difficult to hold out for truly cool weather.

Thankfully, Shawnda posted this wonderful recipe for grilled sweet potatoes on her blog.  The foodie wheels in my head started turning immediately and, before I knew it, a sweet potato side dish had become a sweet potato dinner salad.  And it. was, good.  So good, in fact, that I happily had a smaller version of the salad the following two days for lunch.

Spinach Salad with Sweet Potatoes and Maple Vinaigrette

adapted from Confections of a Foodie Bride

Ingredients:

For the sweet potatoes:

2 large sweet potatoes, peeled and cut into 1/4-in. thick rounds

2 TBSP olive oil

salt and pepper, to taste

For the vinaigrette:

1 clove garlic, minced

2 TBSP Dijon mustard

2 TBSP apple cider vinegar
1 TBSP balsamic vinegar

2 TBSP maple syrup

6 TBSP olive oil

salt and pepper, to taste 

For the salad:

8 c. spinach

4 oz. goat cheese (I found peppadew goat cheese, which was delicious)

1/3 c. dried cranberries

1/4 c. pepitas (pumpkin seeds)

Directions:

1.  Preheat an outdoor grill or cast iron grill pan to medium. 

2.  To prepare the potatoes, toss potato rounds with olive oil and season with salt and pepper.  Grill 7-10 minutes on each side, until the potato is lightly grilled and fork-tender.

3.  Menwhile, make the dressing by whisking together the garlic, mustard, vinegar, and maple syrup.  Continue whisking and slowly stream in the olive oil.  Salt and pepper to taste.

4.  To assemble to salad, divide spinach among four plates.  Top with sweet potato rounds, goat cheese, cranberries, and pepitas.  Drizzle with dressing a serve immediately.

one year ago: sauteed cherry tomatoes, zucchini, and olives

three years ago: black bean soup with cumin crema