Best of 2011--The Sweet

What a sweet, sweet year this was.  Once again, you guys have shown me just how much you love your sweet treats.  (Me and my sweet tooth are totally cool with that, by the way.)  Cookies, cupcakes, bars, ice cream, it doesn't seem to matter.  As long as it's sweet, it seems to hit all the right notes.  For that I say a huge and very heartfelt thank you.

I also owe you all a thank you I still don't quite believe I get to say.  Your response to my best-ever chewy chocolate chip cookies has been unbelievable.  Truly.  I still cannot wrap my head around the number of hits and comments I've gotten from these cookies; they've brought my blog to a place I never imagined it could be.  Apparently, you believed me when I said they really were (still are!) the best chocolate chip cookies I've ever eaten.  Thank you.  

In February I had the pleasure of participating in a virtual baby shower for one of my dear friends, Annie.  I'm not going to lie, choosing a treat for someone as amazing as Annie was definitely intimidating.  Good thing Annie is not only super talented but super sweet, as well; I knew she'd love the fact that I participated no matter what I made.  Then I found these butterscotch blondies with chocolate ganache and my nervousness melted away.  I knew Annie would love them.  I did too.

M and I had the most wonderful time on our Hawaiian honeymoon.  When we returned, we had a dinner party to thank our parents for everything they did for us to make it all possible.  We made a menu of Hawaiian favorites and finished off with the piña colada ice cream.  It may not be traditional, but it's one of our new favorites.

An urge to bake and a surplus of cream cheese, ripe bananas, and banana chips led to these banana cupcakes with cream cheese frosting.  What a happy and delicious coincidence!

 Summers in Arizona are ridiculously hot.  I don't really enjoy anything about that extreme heat, but I do take it as a sign that I need to make plenty of ice cream.  I found this raspberry gelato recipe and knew I needed to make it.  Oh my, was I so glad I did!

With August came back to school time and a new reason to bake.  I changed schools and knew sharing treats would be a great way to begin getting to know my new coworkers.  I am so happy to say the wonderful reception to these peanut butter and jelly bars was a great indication of how much I would love my new job.

My husband loves lemon and apparently you all do too!  These lemon buddies were a huge hit.  Good thing they're easy to make and perfect for sharing with a crowd.

 Nothing can top the feeling of using my love of cooking and baking for celebrations.  My friend Josie, a true Southern belle, welcomed a sweet baby boy into the world this year and craved sweet tea for much of her pregnancy.  I was beyond thrilled to make this sweet tea tiramisu for her virtual baby shower.

What can I even say about this pumpkin spice pull-apart bread with bourbon glaze?  Layer upon layer of yeasted pumpkin bread filled with cinnamon sugar and covered in a generous drizzle of bourbon glaze.  I think I'll just leave it there.

Whenever I hear someone say cupcakes are on their way out I just giggle.  Sure, they might not be all the rage they were a year ago, but who doesn't love having their own miniature cake?  I mean really, who could resist something as delicious and elegant as these cranbery chai cupcakes?

Of course, the sweetest moment of the year didn't happen in the kitchen--it was when I became Mrs. M.  It's been nine whole months, but I still get teary eyed every time I think about the moment I saw him at the end of the aisle.

I've never been so happy in my entire life.

And just because I can, I'm adding one more wedding picture--it's our favorite.  I hope you all don't mind.

Best of 2011--The Savory

What a fun year I've had in the kitchen.  I feel like this year was a year when I really came into my own in the kitchen.  I tackled some recipes that I might not have tried even a year ago and I became more familiar with ingredients I hadn't really used before.  And thanks to that, I made some pretty tasty food.  Food that is delicious and comforting and, above all, perfect for sharing with those you love.  Food like the following recipes--my favorite savory dishes of 2011.

 

 Chipotle Chicken Tostada Bites--You guys certainly responded to this one.  It quickly became not just one of this year's most popular posts, but one of my blog's most popular recipes overall. 

 

 Orange-Tequila Shrimp with Cilantro-Lime Rice and Beans--This dish looks fancy but couldn't be much easier to make.  It's great for company or for making you and your family feel little more special. 

 Roasted Tomato and Garlic Soup--I've really been enjoying my Meatless Monday posts, in large part to recipes like this one.  With just this soup, great bread, and some fancy cheese, a favorite childhood meal becomes perfectly comforting for a grown up.

 Goat Cheese and Strawberry Grilled Cheese--Do you see a trend?  Yep.  We really love our grilled cheese sandwiches around here.  This one was a big winner with a decidedly summery twist.

 Zucchini Boats--Another perfect summer recipe.  I don't know about all of you, but I can never seem to get my fill of zucchini during the summer months.

 Slow Cooker Tex-Mex Chicken--What could be simpler than putting all your ingredients in the crock and letting the slow cooker do the work?  Nothing.  And when the result tastes like this dish, there's noting not to love.

 Slow Cooker Asian Pork Shoulder--Another winner for the slow cooker.  The flavors were spot on for what I wanted.  Just make some rice for the side and dinner is ready!

 Tex-Mex Meatloaf with Chipotle Glaze--If you're one of those people who say they hate meatloaf, I beg you to give this one a try.  The flavor is completely different from any meatloaf I've ever had.  M and I both loved it.

Chicken with Tomato-Herb Pan Sauce--I saw this recipe in one of my favorite food magazines and on a few of my friends blogs.  That was all the impetus I needed to give it a shot.  It only took one bite to know I definitely wasn't sorry.

 Roast Pork with port Jus and Chipotle-Glazed Apples--I made this meal to show my husband just how much I loved him.  The flavor was absolutely incredible and I was quite surprised at how easy this meal was.  I'd say it was my absolute favorite of 2011.

Meatless Monday--Mushroom Farro Soup

Every year I just can't wait for the holiday season to arrive.  I can't wait for the fun, the festivities, the decorations, the time with family and friends, and, of course, the food.  The delicious, decadent, homemade food.  The cookies, the turkey, the candy, the beverages.  I love it all.  But man will it get to be too much by the end of the season.  We've still got New Year's to come and I am already looking forward to the proverbial commitment to healthier eating come January.

In fact, I've already started lightening up.  I guess it comes with getting older.  I just can't handle all the heavy foods and sweets like I used to.  I still love it, I just have to balance it with lighter, healthier meals.  Honestly, it's better for me anyway.  And with easy and delicious meals like this soup, lightening up doesn't have to mean going easy on comfort or flavor.  A warm bowl of this soup, a blanket, and a movie with my husband--the perfect way to keep the balance during the holidays.

Mushroom Farro Soup
adapted from The Way the Cookie Crumbles and Smitten Kitchen
originally from The New York Times

Ingredients:

1/2 oz. dried porcini mushrooms, rinsed

1 TBSP olive oil
1 medium onion, diced
1 medium carrot, diced 

1 stalk of celery, diced
2 cloves garlic, minced or pressed
1 TBSP tomato paste
1 lbs. cremini mushrooms, quartered or sliced

1/4 c. sherry
5 c. mushroom or vegetable broth
½ c. farro or pearl barley, rinsed
salt and black pepper
1 TBSP sherry or red wine vinegar

Directions:

1.  Place the dried mushrooms in a small bowl with 1/2 c. boiling water.  Cover bowl with plastic wrap, make 5 small holes in the plastic wrap. Set aside 10 minutes to let the mushrooms soften. Use a fork to lift the softened mushrooms out of the liquid. Mince the mushrooms and strain the liquid through a coffee filter to remove grit, reserving the strained liquid. 

2. In a large saucepan, heat oil over medium heat.  Add onions, carrots, and celery and cook, stirring occasionally, until the onions just start to brown around the edges, about 8 minutes.  Add garlic and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds.

3. Add the fresh mushrooms; cook, stirring occasionally, until they release their liquid, 3-5 minutes. Increase heat to medium-high and cook until liquid evaporates and the mushrooms just begin to brown, about 10 minutes.  Add the sherry; scrape up the browned bits from the bottom of the pan. 

4.  Add the broth, farro, minced reconstituted porcini, the liquid from soaking the mushrooms, 2 teaspoons salt, and ½ teaspoon pepper. Bring to a simmer over high heat, then reduce to medium and simmer for about 40 minutes, until the farro is tender. (The soup can be stored at this point for up to 5 days. Heat on the stove over medium heat just before serving.)  To serve, stir in the sherry vinegar, add more salt and pepper, to taste, and ladle into bowls.   Serves 4 as a main course or 6 as a side.

one year ago: sparkling pepper berry cocktails and chipotle and rosemary roasted nuts 
two years ago: "Yellow Bowl" white chocolate snack mix 
three years ago: Ashlee's famous sugar cookies and chocolate candy cane cookies

A Holiday Wish

I don't have a recipe to share with you all today.  I'm sorry about that.  It isn't that I haven't been in the kitchen--we all know that's wonderfully impossible during the holidays.  It's just I've been given a couple of gifts this year that have (very gladly) taken my time.  First of all, my little brother, an Army soldier stationed in Italy, has gotten a two week leave and arrived home to American soil Tuesday night.   As if that wasn't fantastic enough, my husband has been given a few surprise days off of work.  Having this much time together is rare and I want to soak up every moment of it.  

I hope all of you are as fortunate as I am this holiday season.  Whatever holiday you celebrate, I pray it is wondrous, magical, and filled with delicious food, deep belly laughs, and the love and comfort of family.  

Meatless Monday--Curried Lentils and Sweet Potatoes

The food bloggers dilemma--you make something delicious.  Surprisingly delicious, in fact.  I mean, you obviously didn't set out to make something you didn't think would be good, but then it turns out really good.  You love every bite and the leftovers even make great lunches.  So what's the problem?  

It looks like this.

It doesn't sit beautifully in the bowl, it isn't bursting with multiple colors, and the texture doesn't exactly jump out at you.  Frankly, it's downright homely.

But don't judge.  Not every dish can be the beautiful homecoming queen of your kitchen.  What this meal lacks in looks it more than makes up for in flavor and versatility.  In fact, the original calls for yellow curry powder, which I don't like.  Red curry paste was a substitution.  Not a fan of sweet potatoes?  I bet butternut squash would be just as good.  Can't find good chard in the store?  How about kale or escarole?  I don't think you can go wrong.

Curried Lentils with Sweet Potatoes

adapted from Smitten Kitchen

Ingredients:

2 TBSP extra-virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-in. piece fresh ginger root, peeled and grated
1 1/2 tsp. garam masala
2 TBSP red curry powder
1 jalapeño pepper, seeded if desired, then minced
5-6 c. vegetable broth  

2 lbs. orange-fleshed sweet potatoes, peeled and cut into 1/2-in. cubes (about 4 c.)
1 1/2 c. dried lentils (I used red)
1 bay leaf
1 lb. Swiss chard, center ribs removed, leaves thinly sliced
1 tsp. kosher salt, more to taste
1/2 tsp. ground black pepper
1/3 c. chopped fresh cilantro
zest of 1 lime
juice of 1/2 lime
1/3 c. slivered almonds, toasted
1/4 c. chopped scallions, for garnish  

Directions:

1.  In large saucepan, heat oil over medium heat.  Add onion and saute until translucent, 5 to 7 minutes.  

2.  Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.

3.  Stir in 5 c. broth, sweet potatoes, lentils and bay leaf.   Increase heat to high and bring to a boil.  Reduce heat to medium, partially cover, and simmer 25 minutes. (If lentils seem dry, add up to 1 cup stock or water, as needed.) 

4.  Stir in chard, salt, and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.

5. Just before serving, stir in cilantro, lime zest and juice.  Spoon into a large, shallow serving dish or individual dishes. Garnish with almonds and scallions.  Serves six.

one year ago: pumpkin dip 

two years ago: double vanilla marshmallows

three years ago: mini pumpkin cheesecakes with cinnamon crusts

Fontina, Chicken, and Wild Mushroom Pizza

I've gotten into a kind of rhythm with my menu planning.  On Saturday morning, I sit with my coffee, my cookbooks, and my laptop.  I jump online and check my favorite grocery store's ads and a few coupon websites.  Then the real fun begins.  Armed with the knowledge of the week's deals, I scour my cookbooks and favorite blogs looking for just the right recipes.  

This recipe was definitely just right.  I knew the moment I saw it that it would be on our menu.  M and I are both huge mushroom fans so the thought of mushroom pesto was quite appealing.  Add creamy, delicious fontina and the dish is sure to be a win.  The chicken was a last minute addition.  It isn't called for in the original recipe, but my body was telling me it needed extra protein that night.  It's not often I feel that way, so I knew I should listen.  The chicken went great with the super flavorful mushroom pesto, though I know the pizza will be equally delicious with the original vegetarian preparation.

M and I really, really enjoyed this.  In fact, I see it becoming a regular player in our dinner rotation.  And we'll both be more than okay with that :-)

Fontina, Chicken, and Mushroom Pizza

mushroom pesto adapted from Cook's Illustrated

pizza slightly adapted from Pink Parsley

Ingredients:

For the mushroom pesto:

5 oz. cremini mushrooms, sliced

1/4 c. extra-virgin olive oil, divided

salt and pepper, to taste

2 cloves garlic

1/4 oz. dried porcini mushrooms

1 small shallot, roughly chopped

2 tsp. fresh thyme leaves

2 TBSP fresh parsley leaves

2 TBSP Parmesan cheese

For the pizza:

1/2 recipe pizza dough

olive oil

1 recipe mushroom pesto  

1/2 c. cooked, shredded chicken

8 oz. mushrooms, preferably a variety of wild mushrooms

1 TBSP butter

2 cloves garlic, minced

1 tsp. chopped fresh thyme

1/4 c. dry white wine

salt and pepper, to taste

1 1/2 c. shredded Fontina cheese

1/2 c. shredded Parmesan cheese

3 TBSP chopped parsley

Directions:

1.  To make the mushroom pesto,  adjust oven rack to lowest position and heat oven to 450 degrees F; line rimmed baking sheet with heavy-duty foil.  

2.  On the baking sheet, toss sliced mushrooms with 1 TBSP oil and salt and pepper. Roast, stirring occasionally, until browned and crisp, about 20-25 minutes.  For the last 10 minutes, add the garlic, in their skins, to the pan to roast as well.

3.  Peel the garlic when it's cool enough to handle.

4.  Meanwhile, soak the dried mushrooms in 1/4 cup boiling water for about 5 minutes.  Strain through a paper towel-lined colander and reserve the liquid.

5.  In bowl of food processor fitted with steel blade, process roasted mushrooms, garlic, porcini and liquid, shallot, thyme, parsley and remaining 3 TBSP oil until smooth, stopping as necessary to scrape down sides of bowl. Transfer mixture to small bowl and stir in cheese; season to taste with salt and pepper.  Pesto can be prepared the night before and kept in a sealed container in the refrigerator.

6.  Once mushrooms are out of the oven, increase heat to 500 degrees F and place pizza stone in oven.  Allow to heat together 30 minutes.

7.  While oven and stone are heating, begin the pizza by preparing mushrooms.  In a skillet set over medium heat, melt butter.  Add mushrooms and saute until browned and softened, 5-8 minutes.  Add garlic and thyme and cook until fragrant.  Season with salt and pepper, then pour in the wine.  Cook until the liquid has evaporated and remove from heat.

8.  On a pizza peel or large square of parchment paper dusted with cornmeal, roll out or stretch the dough into a 12-in. circle.  Brush outer edges with olive oil.

9.  Spread the pesto over the dough, leaving a small border (about 1/2 in.).  Scatter the chicken and  mushrooms evenly over the pesto, and top with the fontina and Parmesan cheeses.

10.  Carefully transfer the pizza and parchment to the preheated stone, and cook about 10 minutes, or until the cheese is melted and bubbly and the crust is lightly browned.  Remove from the oven and allow to cool 5 min.  Sprinkle with parsley, then cool 5 min. more before slicing and serving. 

three years ago: gumdrop cookies

Peppermint Mocha Cookies

M and I spent Thanksgiving at his mom's house in Portland.  It was a wonderful trip.  I loved the chilly, cloudy, rainy weather.  He did not.  Perhaps if I'd grown up there I'd be less enthused about the drizzle.  But coming from the Sonoran Desert, where chilly and/or rainy days are nearly unheard of, it was a very welcome break.  Despite his take on the weather, we had a wonderful holiday together.  Here we are on Thanksgiving day.  M is smiling because he hasn't yet eaten half his weight in crab dip.

It was really nice to spend so much time with his family.  His mom and I spent two days cooking and gabbing in the kitchen and the day after Thanksgiving relaxing at the spa.  We both agreed the spa day should be a new tradition.  M and I visited his grandparents and had a delicious dinner with his brother and his brother's girlfriend.  I got an extra special treat when I realized Cate, one of my favorite bloggers who I've been trying to meet for years, was going to be in Portland.  We immediately set up a coffee date.  It was really fun to kick off the Christmas season with a good friend, our husbands, her precious baby girl, and a couple of peppermint mochas.

Not long after Thanksgiving ended, these cookies came up on Jessica's blog.  Jessica is one of my newer blogging friends and I know we'll have a blast together if we ever get to meet.  So to Cate, Jessica, and all my peppermint mocha-loving friends out there--these are for you.

Peppermint Mocha Cookies

seen on Sunny Side Up in San Diego

Ingredients:

1 pkg (8 squares) semi-sweet baking chocolate

3/4 c. firmly packed brown sugar

4 TBSP unsalted butter, softened

2 eggs

1 tsp. real peppermint extract

1/2 c. plus 2 TBSP flour

2 1/2 TBSP espresso powder (instant espresso, found in the coffee aisle at my grocery store)

1/4 tsp. Baking Powder

1/4 tsp. salt

1/2 c. chocolate chips

2 candy cakes, crushed, for garnish

Directions:

1.  Preheat oven to 350 degrees F.  Line a baking sheet with a silicone baking mat or parchment paper.

2.  Prepare a double boiler over simmering water.  Once water is simmering, add all baking chocolate.  Stir frequently to prevent scorching.  

3.  While the chocolate is melting, sift together flour, espresso powder, baking powder, and salt.  Set aside.  

4.  To the melted chocolate, add the butter and brown sugar.  Allow to cool just slightly, then add eggs, one at a time, and stir until blended.  Stir in peppermint extract.  Add the dry ingredients in two additions and stir until just combined.  Finally, add the chocolate chips.

5.  Using a small cookie scoop, place dough 2-inches apart on the cookie sheet.  (Note: Per Jessica's recommendation, do NOT chill the dough despite its wet appearance.  The dough will look like it's going to spread, but it will be fine.)  Bake about 12 minutes or until the tops no longer look wet.  Cool on cookie sheet for 1 minute, then garnish by gently pressing crushed candy canes into the tops.  Transfer to cooling rack to cool completely.  Makes about 2 dozen.

one year ago: garlic-roasted cauliflower

Meatless Monday--Pasta with Roasted Vegetables

Two. heads. of garlic.  That's right.  This recipe starts with two heads of garlic.  Any recipe containing two entire heads of delicious, sweet, roasted garlic is bound to be a winner.

Truth be told, it was the roasted cauliflower that first caught my eye when searching through recipes.  M had been asking me to make it for quite some time and I'd just never found the right meal to put it into.  I didn't want to just roast it up and put it on the side with a chicken cutlet or pork chop.  I really wanted to do something with it.  I'd never thought about using it in pasta, but it sounded intriguing.  Then I saw the two heads of garlic.  Done.

I have to say, we both liked this quite a lot.  It was simple and tasty, warming and filling yet not too heavy.  A great alternative to all the heavy, decadent food that abounds this time of year.  And yes...it has two heads of garlic.  Yum.

Pasta with Roasted Vegetables

slightly adapted from Cook's Illustrated, September/October 2009

Ingredients:

2 heads garlic, papery skins removed, top quarter of heads cut off and discarded

6 TBSP plus 1 tsp. extra-virgin olive oil

3/4 lb. cauliflower

3/4 lb. broccoli

1 tsp. salt, plus more to taste

1/2 tsp. black pepper, plus more to taste

1/4 tsp. sugar

1 lb. pasta (short shapes work best)

1/4 tsp. red pepper flakes, plus more to taste

3 TBSP lemon juice, plus more for serving

2 TBSP fresh parsley, chopped and divided

1 c. Parmesan cheese

1/4 c. toasted walnuts, chopped

Directions:

1.  Adjust oven rack to middle position, place large rimmed baking sheet on rack, and heat to 500 degrees F.

2.  Place garlic heads, cut side up, in middle of a 12x12 piece of foil.  Drizzle with 1 tsp. olive oil and seal packet.  Place packet on oven rack (not on pan) and roast until garlic is very tender, about 40 minutes.  Open packet and set aside to cool.

3.  While garlic is roasting, cut cauliflower and broccoli into florets.  Place in a bowl and toss with 2 TBSP olive oil, 1 tsp. salt, 1/2 tsp. black pepper, and sugar.

4.  When garlic is done, carfeully remove baking sheet from the oven.  Spread cauliflower and broccoli on pan and place in oven to roast, about 15 minutes.  

5.  Bring 4 quarts of water to boil in a large pot.  Add 1 TBSP salt and pasta.  Boil until al dente, according to package directions.

6.  While pasta is cooking, squeeze garlic from skins into a small bowl.  Mash with a fork to form a smooth paste, then stir in lemon juice and red pepper flakes.  Slowly whisk in remaining 1/4 c. olive oil.

7.  Drain pasta, reserving 1 c. cooking liquid, and return pasta to pot.  Add vegetables, then stir in garlic sauce, 1/4 c. cooking liquid, 1 TBSP parsley, and 1/2 c. cheese.  Adjust consistency with additional cooking liquid and season with salt, pepper, and additional lemon juice.  Serve immediately, garnished with remaining cheese, parsley, and walnuts.

one year ago: pork chops with warm apple slaw

Slow Cooker Asian Pork Shoulder

Readers, you are about to read a bonafide sneak attack recipe.  This very simple collection of ingredients and steps came together into a recipe so yummy, M and I ate it three times in four days.  Yes, you read that correctly.  Three times in four days--twice as dinner and once for lunch.  The portion I expected to freeze for future meals was gobbled right up.  As a result, I cannot report to you if this recipe is or is not freezer friendly.  Please forgive me. 

When I chose the recipe, I figured it'd be pretty good.  I didn't expect great, but I was willing to compromise a bit of greatness for ease of preparation during this very busy holiday season.  Boy was I surprised.  M was even more surprised.  After just one bite, he looked at me with his very satisfied and very telling "mmmmmmm" face.  I knew he was loving it.  He even went back for seconds.  He hardly ever goes back for seconds.  Score.

Slow Cooker Asian Pork Shoulder

inspired by Food Network

Ingredients:

1 1/2 tsp. Chinese five-spice powder

1 1/2 tsp. garlic powder

1 tsp. black pepper, plus more to taste

1/4 tsp. Cayenne pepper

1/2 tsp. Kosher salt, plus more to taste

1 (4-5 lb.) bone-in pork shoulder, slightly trimmed

1 c. low-sodium soy sauce

2 c. low-sodium chicken broth

1/4 c. dark brown sugar, packed

1 (2-inch) knob unpeeled fresh ginger, grated

1/2 tsp. crushed red pepper

1 oz. (by weight) dried mushrooms 

6 scallions, cut into 2-inch pieces 

1 green bell pepper, cut into 3/4-in. slices

1 red bell pepper, cut into 3/4-in. slices

1 c. snow peas

white or brown rice for serving

Sriracha for serving, optional

chopped cilantro, for garnish

Directions:

1.  In a small prep bowl, mix five-spice powder, garlic powder, black pepper, Cayenne pepper, and salt.  Rub on all sides of pork shoulder.  Wrap tightly with plastic wrap and place in the refrigerator overnight.

2.  To cook pork, pour soy sauce and chicken broth into the crock of a slow cooker.  Whisk in brown sugar, ginger, and red pepper.  

3.  Place pork shoulder in crock and arrange dried mushrooms around the side.  Cook on high for 5 hours or on low 8-9 hours.

4.  When 1 hour left in cooking time, place scallions alongside the pork.  Arrange bell peppers and snow peas on top of pork.  Season with salt and pepper.  Continue cooking 1 hour more.

5.  Shred pork into large pieces and toss to coat in sauce that has formed in slow cooker.  To serve, place rice in bottom of a bowl, place pork on top and ladle desired amount of sauce over.  Garnish with Sriracha and cilantro, if desired.  Serves 6-8.

two years ago: soft and spicy ginger cookies

Sweet and Salty Coffee Toffee

I don't know about all of you, but I am in full-on Christmas mode.  Last weekend, we put up our first married Christmas tree.  We couldn't find the ornament we bought on our Hawaiian honeymoon, but what can we do?  I'm sure we'll find it...probably next time we move.  I surprised M with a tree skirt monogrammed with our last name and matching stockings for each of us.  Of course, I made the lemon bars M loves so much, which have become tradition on tree decorating day.  It feels good to know we're starting our own traditions.

After we did some Christmas shopping, I spent some quality time in the kitchen.  It's one of my favorite things about Christmas time.  The absolute hands down winner of the weekend was this toffee.  It had so many flavors I love all in one crunchy bite.  The coffee flavor isn't overwhelming, but adds just a touch of flavor.  Sweet, salty, buttery, and chocolatey...what else is there?

If you're still searching for the last goodie for your holiday treat tins, look no further.  This toffee hits on every level.  If you've got a non-coffee lover (I still can't believe they exist!) in mind, I think you could probably leave the espresso powder out without effect.  But for those of you who love coffee like I do, go with the full amount.  Package up the finished product and mail it off.  Just be sure to keep a few pieces for yourself.  I know you won't be sorry.  

Sweet and Salty Coffee Toffee

adapted from Starbucks

Ingredients:

2 c. sugar

1/2 c. water

2 TBSP light corn syrup

8 oz. (2 sticks) salted butter

1/2 tsp. salt

1 c. almond slivers, untoasted

1 1/4 c. chopped pretzels, divided (do not use low sodium)

1-2 tsp. espresso powder

1/2 tsp. vanilla extract

1/2 c. milk or semisweet chocolate chips

Directions:

1.  Clip a candy thermometer on one side of a saucepan with high sides.  Combine sugar, water, and corn syrup in a saucepan and bring to a boil.  When temperature reaches 280 degrees F, stir in butter.

2.  Meanwhile, generously grease a 13x9x2 in. jelly roll pan.

3.  When the temperature reaches 315 degrees F, stir in the salt, almonds, and 1/2 c. pretzel pieces.  Continue cooking until temperature reaches 320 degrees F.

4.  Remove pan from heat and add espresso powder and vanilla.  Immediately pour the toffee into prepared pan.

5.  Let cool about 10 minutes, the sprinkle with chocolate chips.  Allow chips to melt into toffee a bit, spreading with a spatula, if desired.  Sprinkle with remaining pretzel pieces and carefully press into chocolate.  (Toffee will still be quite warm.)

6.  Allow to set out 15 minutes more, then place toffee in refrigerator at least 30 minutes to cool.  When hardened, remove from the refrigerator and break into small pieces.  Store in an airtight container up to 2 weeks at room temperature.

one year ago: One of my 31 while 31, chocolate peppermint cookies with royal icing.

Meatless Monday--Garam Masala Muffins with Orange-Pistachio Glaze

These muffins have been a long time coming.  I first saw them here, but when I went to make them, I realized I didn't have garam masala.  When I finally got some, I pulled the recipe back up and only then realized it was for gluten free muffins.  While it would've been a great learning experiment to make them gluten free, I really was fine making them with regular flour.  That led me to another recipe search.  After much searching, I came across these muffins.  Since I had pistachios on hand, it was a go!

These muffins really made for a great breakfast or afternoon snack.  I reduced the sugar, so they weren't super sweet.  They were light and fluffy and had just a hint of warmth from the garam masala.  They held up well in an airtight container, which meant a couple of mornings of quick weekday breakfasts.  I can say I'll definitely be making them again!

Garam Masala Muffins with Orange-Pistachio Glaze

recipe inspired by All Day I Dream About Food and gastronomy

Ingredients:

1 1/4 c. all-purpose flour 

1/2 c. whole wheat flour 

1/3 c. packed brown sugar

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt 

1 1/2 tsp. garam masala

zest of one orange

1 c. low-fat buttermilk 

1/4 c. unsalted butter, melted

1 1/2 tsp. vanilla extract, divided

1 large egg, lightly beaten

1/2 c. shelled dry-roasted, salted pistachios, chopped

1/2 c. powdered sugar

1 TBSP fresh-squeezed orange juice

Directions:

1.  Preheat oven to 375 degrees F.  Fill 12 wells of a muffin tin with liners and lightly spray.

2.  In a large bowl, whisk together flours, brown sugar, baking powder, baking soda, salt, garam masala, and orange zest.  Make a well in the center.

3.  In a separate bowl, combine buttermilk, butter, 1 teaspoon vanilla, and egg, stirring well with a whisk.  Add buttermilk mixture to flour mixture, stirring just until moist.

4.  Divide batter among prepared muffin cups. Sprinkle nuts evenly over batter.  Bake for 15 minutes or until a wooden pick inserted in center comes out clean.  Cool for 5 minutes in pan on a wire rack.

5.  While muffins are cooling, combine remaining 1/2 teaspoon vanilla, powdered sugar, and orange juice in a small bowl, stirring until smooth.  Drizzle evenly over muffins.  

two years ago: foolproof holiday fudge

three years ago: A story about my great grandmother and my 100th post--chocolate rum balls

Holiday Biscotti with Cranberries and Pistachios

It's beginning to look a lot like Christmas and I am so excited.  I just love this time of the year.  Ever since I was a little girl, I've had an incredible love of Christmas music, festive twinkling lights, beautifully decorated trees, candlelight Christmas Eve church services, and, of course, baking.  All that glorious holiday baking.  I love the way the house smells, the sound of the whirring mixer, and even those pesky (but oh so nostalgic) red and green sprinkles that find their way into every nook and cranny of the kitchen.  I am so glad to dive into the baking ritual every year.  As funny as it may sound to nonbakers, the mounds of flour, butter, sugar, chocolate chips, and nuts are very calming.  I know you all understand.

I'm so glad this biscotti was my first holiday treat of 2011--it's just so Christmas.  Aside from the obvious color combination, the flavors were right on.  The tart cranberries, warm anise seed, and sweet white chocolate were so perfectly balanced.  The recipe called for natural pistachios, but I used salted pistachios for that salty-sweet deliciousness I love.  I have to say, these biscotti were actually also wonderful without the chocolate.  In fact, I think I preferred them this way for breakfast.  

As if these treats needed another reason to be so awesome, I am glad to say they keep for quite some time.  The original recipe says they are good, stored between sheets of wax paper in an airtight container, up to five days.  This makes them perfect for keeping around the house during Christmas weekend, tucking in treat tins, or even mailing to friends and family. 

With that, readers, I offer you my first "Merry Christmas" of the season.  I hope it finds you warm, healthy, happy, and among those you love.

Holiday Biscotti with Cranberries and Pistachios

from epicurious

Ingredients:

6 TBSP unsalted butter, room temperature
3/4 c. sugar
2 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
2 large eggs
1 TBSP lemon zest
1 1/2 tsp. vanilla extract
1 tsp. whole aniseed
1 c. dried sweetened cranberries
3/4 c. shelled natural unsalted pistachios
4-6 oz. good quality white chocolate, chopped

Directions:

1.  Preheat oven to 325 degrees F.  Line 2 large baking sheets with silicone baking mats or parchment paper.

2.  In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy, about 3 minutes.  Meanwhile, sift flour, baking powder, and salt into a separate medium bowl.

3.  Beat eggs into butter mixture one at a time then mix in lemon peel, vanilla, and aniseed.

4.  Add flour mixture in two additions, mixing until just blended.  Stir in cranberries and pistachios (dough may be slightly sticky).

5.  Turn dough out onto lightly floured surface. Gather dough together, then divide in half.  Roll each half into a log, about 15-in. long log and 1 1/4 inches wide.  Carefully transfer logs to one of the prepared baking sheet, spacing 3 inches apart.

6.  Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.

7.  Carefully transfer logs to cutting board.  Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices.  Place slices, one cut side down, onto the other baking sheet.  Bake until firm and pale golden, about 9 minutes per side.  Transfer cookies to racks and cool.

8.  Line original baking sheet with waxed paper.  Stir white chocolate in top of double boiler over barely simmering water just until smooth.  Remove from over water.  Drizzle chocolate over biscotti or dip 1 end into melted chocolate, tilting pan if necessary; shake off excess chocolate.  Place cookies on prepared sheet.  Chill until chocolate is firm, about 30 minutes. (Makes approx. 3 dozen biscotti.  Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.) 

one year ago: Moroccan-spiced chicken tagine

two years ago: Goodies from one of my favorite series, The Twelve Treats of Christmas--peppermint bark and caramel corn

three years ago: lightened up butternut squash soup