Morning Glory Muffins

I was never a huge muffin fan growing up, but then everything changed. When I was pregnant, muffins became my absolute favorite food group. After every normal check-up I stopped by the Panera down the street for a Pumpkin Muffy, and a few days a week in the afternoon I opted for a low-fat blueberry muffin from Dunkin' Donuts. But I said yes to any muffin at any time. I don't consume quite as many muffins these days but my love for them hasn't waned a bit over the last four years.

I know muffins can get a bad rap as breakfast or even a snack food because there can be so much hidden sugar and fat, but these muffins are a bit on the healthier side. Muffins have become a rare brunch treat for me, but they can certainly be a more common breakfast given the right ingredients.

I first made these muffins about 8 years ago with the Tuesdays with Dorie blogging group, and have tweaked the recipe and made them many times since. I know, who tweaks a Dorie recipe? I felt there was a bit too much sugar, plus I like more whole wheat in my baked goods, and finally I upped the carrot substantially. Over the years as I've tested out Carrot Cake recipes and Oatmeal Raisin Cookie recipes (my husband's favorite cake and cookies, respectively) we've discovered that we do not care for cinnamon and vanilla extract paired together. I also prefer to give my cinnamon a little oomph with a slight hint of ginger, but nutmeg is also lovely with the right recipe.

I've since made these muffins several times for family and friends and they're always a big hit!

Morning Glory Muffins

adapted from Dorie Greenspan Baking From My Home To Yours

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat pastry flour

1 tbsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup sugar
2 tbsp. molasses
2/3 cup canola oil
2 large eggs
3/4 cup milk
2 cups loosely packed shredded carrots
1/2 cup shredded unsweetened coconut flakes
1/2 cup raisins (or cranberries or a mix)
1/3 cup pecans, toasted and chopped

Preheat the oven to 375* degrees
Line 12 muffins tins with liners or grease if not using liners
In a medium bowl, combine the flour, baking powder, cinnamon, ginger, baking soda and salt
Whisk to combine
In the bowl of a stand mixer combine sugar, molasses and canola oil
Add in the eggs and beat until incorporated
Add in the dry ingredients in two additions, alternately with the milk, mixing each addition just until incorporated
Mix in the shredded carrot
Using a rubber spatula, gently fold in the coconut, raisins/cranberries, and nuts.
Divide the batter evenly among the muffin cups
Bake for about 20 minutes, then remove the muffins to a wire rack to cool completely

Apple Cinnamon Bundt Cake

This year Easter was a quiet one, my Popie was here visiting for the first time since Grandma passed away, my husband was out of town for most of the weekend working, and Violet had her first ear infection along with pink eye. I never had a chance to go buy Easter basket fillers, never made it to the grocery store for Easter dinner ingredients, and had a big birthday cake to finish up, it was a little stressful!

  But luckily, "dada!!!" was home Easter morning, the little sicky rallied, and we ended up having a really nice day. Violet participated in the Easter egg hunt at church, we skyped family all around the country, went out for a nice dinner at J Alexanders, and when Oma and Pops arrived the next day, we got our Easter baskets.

This cake was a last minute, what do I have in my pantry to make something type situation. I made it a month earlier for a friend, and when all I could find at home were apples, I made it again! I love bundt cakes because they are so easy to make, but look a little more special with minimal decoration. I had a small problem with the apples sticking to the bundt pan and sinking, so next time I'd dredge them in flour before mixing them into the batter. Other than that, I'd make this recipe as is for Martha Stewart's Apple Cinnamon Bundt Cake (sorry for just the link and no post, I'm short on time this morning!)

Chocolate Truffle Layer Cake/Blue Shower for Baby Benjamin!

Last month, I hosted a baby shower for one of my friends who was pregnant with her first child, a baby boy! Yesterday was his birthday, so I'm sharing this post today in honor of the most adorable baby Ben! I asked Leah for some suggestions on the food, and more importantly, the cake. She told me that it's not dessert unless there's chocolate involved, so I tried my best to deliver! I made a basic chocolate cake, filled it with white and dark chocolate ganache, then iced it in dark chocolate buttercream, and decorated with ombre blue gumpaste flowers. The cake felt like it weighed 20 lbs., and there was enough to send the whole top tier home with the expectant Mama. I feel like that far outweighs any gift she got that day, am I right pregnant ladies?! 

When planning the shower, I knew it would be an intimate group of just a dozen or so, so I tried to make it a classy luncheon. I didn't want a theme, necessarily, but incorporated soft blues with gray and silver.  I tried a few new DIY projects, and then stuck with the party essentials, like flowers and candles. 

I'm not on pinterest, but I've seen blogs link to the yarn wreaths that seems to be sweeping the craft world. I made this one very simply using a straw wreath (though, next time I'd use styrofoam) wrapped in wool yarn. I looked at a few blogs for directions on making the felt flowers, and sewed a few petal flowers and then winded felt roses. The invitations were from http://www.tinyprints.com/, and then a simple white baby's breath bouquet filled the foyer.

The mantle was simply decorated with a deep blue vase with more baby's breath and white hydrangeas. I had an Anthropologie candle on hand that matched the glass color, and smells divine, so I also placed it up there. The favor for the day was chocolate chip M&M cookies with blue and grey M&M's (I found these at Party City).

I know games can be overdone when it comes to showers, so I just made one simple game, Baby Price is Right. I tried to pick higher priced items and told guests to round to the nearest $10, which made adding up the difference easy. I used stock photos of each item, hooked my laptop up to the TV and showed the photo of each item so the guests had a better idea of what they were pricing. Of course, the mom-to-be and another pregnant guest were the winners, they each got a gourmet chocolate bar.

For drinks, I kept it simple but added variety by purchasing a few types of Italian Sodas from World Market. I also had champagne for mixing, as well as soda water, and garnishes like marischino cherries, blood oranges and limes. I found cute paper straws at Michaels for just $1

I don't have wine charms, so I printed each guests name and tied it to their glass. 

 For the table decor, I found some silver and blue Christmas bulb ornaments on clearance at Target, and just filled a hurricane vase with them and added a silver tape candle to the center.

While I didn't blog all of the food, I will share the menu (non-vegetarian):

Chicken and Artichoke Melt Crescents 

Crabcake Sliders with Avocado and Chipotle Aioli

Warm Spinach Salad with Bacon Vinaigrette

Mini Caramelized Onion and Cheddar Twice Baked Potatoes

Quinoa Salad with Cranberries, Feta and Pepitas

This cake is 2 tiers, with 4 layers of cake and 3 layers of ganache in each tier. It's chocolate to the extreme! I made the cake layers somewhat thin rather than bake fat layers and slice them, I think it's just easier to bake off thinner layers. I also used 2 layers of white and 1 dark ganache on the bottom, and reversed the top, but you can also just use all dark or all white. I served it with coffee, but you might also want to offer milk! 

Chocolate Truffle Layer Cake

cake slightly changed from Hershey's, Truffle filling from Food and Wine, Buttercream is standard

Dark Chocolate Cake (doubled)

2 c. granulated sugar

1 3/4 c. all purpose flour

3/4 c. dark cocoa powder

1 1/2 tsp. baking powder

1 tsp. salt

1 1/2 tsp. baking soda

2 eggs

1/2 c. vegetable oil

1 c. buttermilk

2 tsp. vanilla extract

1 c. hot coffee

Preheat oven to 350*

Line 2-11" pans and and 2-8" pan with parchment paper.

In the bowl of a stand mixer, whisk together eggs, oil, buttermilk and vanilla.

Stop the mixer and sift in sugar, flour, cocoa powder, baking powder, salt and baking soda.

Turn mixer back on low and mix for 10 seconds, slowly add the hot coffee while the mixer runs.

Once all the flour is absorbed, turn mixer off, scape down the sides and turn the mixer back on for another 10 seconds, do not overmix! 

Pour batter into pans until it is equally distributed.

Bake for 25-27 minutes, until puffed and center is set. 

Cool on a wire rack for 10 minutes, then invert and remove from pan, cooling to room temperature.

Repeat process until you have 4 cakes in each of the 2 sizes.

Truffle Ganache:

white chocolate:

1 lb. white chocolate, chopped

3/4 c. plus 2 tbsp. heavy cream

2 tbsp. unsalted butter

dark chocolate:

3/4 c. plus 2 tbsp. heavy cream

1 lb. bittersweet chocolate, chopped

In a medium glass bowl over simmering water, melt white chocolate, stirring frequently.

In a small saucepan, heat cream and butter until it bubbles at the edges, slowly pour into melted white chocolate, whisking at the same time.

Set aside to cool for 1-2 hours, until ganache holds its shape.

Chop dark chocolate and place in a mixing bowl.

Heat the cream until it bubbles around the edges, pour directly on chocolate, stir slowly and melt chocolate, whisk as it becomes incorporated, then set aside and cool for 1-2 hours, until ganache holds its shape.

Chocolate Buttercream:

1/2 lb. butter, at room temperature

8 oz. melted semi-sweet chocolate, melted and cooled

2 lbs. confections sugar, sifted

1/2 tsp. salt

2 tsp. vanilla extract

1/4-1/2 c. heavy cream

In the bowl of a stand mixer, cream butter and chocolate.

Slowly add half of the confections sugar, then the salt and vanilla extract.

If icing is already too thick, add a splash of cream.

Add the remaining confectioners sugar, and more cream if necessary.

Keep the icing covered well in a cool place until you ice the cake, refrigerate if it will be more than a few hours, then bring to room temperature before using. 

Cranberry Cornbread

I generally don't take samples in grocery stores. I can't remember the exact news program, but it was one of those scare tactic types that tell you how many germs are found on sample tongs, leaving them as clean as a toilet in a gas station. However, when I was at Whole Foods a few months ago and saw the baker cutting samples and putting them out first thing in the morning, my breakfast-less stomach grumbled and I had to give the blueberry cornbread a try. My life hasn't been the same since.
Seriously, if you haven't tried WF cornbread, RUN to the nearest store and try it! They have a few varieties, and they're all phenomenal  The blueberry is my favorite, but it's not blueberry season so I went with cranberry. While I'd call Whole Foods' a cornbread-cake, not a bread, this is somewhere in the middle. It's not quite as sweet or tender, but I think that's due to much less sugar and oil. We'll be enjoying this with some black eye peas and greens tomorrow for the New Year. Happy 2013 to everyone!

Cranberry Cornbread

inspired by Whole Foods, Veggie by Season original

2 eggs

1 c. buttermilk

1 tsp. vanilla extract

2 tbsp. canola oil

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 1/4 c. unbleached all purpose flour, separated

1 c. cornmeal (I used Arrowhead Mills Organic Corn Meal - it's very fine)

2 c. fresh cranberries

Preheat oven to 350*

Line a pan with parchment (I used a springform pan, any will do) and coat with nonstick spray.

In a large mixing bowl, whisk together eggs, buttermilk, vanilla and oil. 

In a small mixing bowl, whisk together baking powder, baking soda, salt, 1 c. flour and cornmeal.

Pour the dry ingredients into the wet ingredients, gently whisk until dry ingredients are almost incorporated.

Toss cranberries with 1/4 c. flour, add to batter.

Using a spatula, gently fold in cranberries, then spoon batter into pan.

Bake for 35-40 minutes, until golden and puffed in the center.

Remove from the oven and cool on a wire rack to room temperature, serve.

Lemon Raspberry Thumbprints

How has it been a whole year since I strapped a little baby on my chest and baked cookies for Santa on Christmas Eve with her? I had hoped it would be the beginning of a small tradition, and luckily we're now 2 for 2! It's so fun to begin traditions and keep them going. My husband and I were married December 1, 2007, and just celebrated our 5th anniversary. We've kept up the tradition of buying each other an ornament for our tree every year, and now we've even added picking one out for Violet! I was a little worried about the tree this year with a toddler in full force (she's got the nickname Hurricane Violet), but so far it's still standing!

I found this children's apron for her at World Market, it's a little big, but over the years she'll grow into it nicely! She did get a little distracted during the making of the cookies, but she happily ate the final product.

The final cookies we made this year were these raspberry lemon thumbprints. I've made many variations of thumbprints, and was looking for something new. I already had some raspberry jam on hand, and thought a fun way to make them pop would be lemon based cookie. On a whim, I decided to google the result and see what I could find (google is always the answer.) Sure enough, Emeril had a recipe that looked like a winner - and these were!

Raspberry Lemon Thumbprints

slightly adapted from Emeril Lagasse  

1/2 c. raspberry jam (seedless)

2 1/4 c. unbleached all purpose flour (I added an extra 1/4 c.)

1 tsp. baking powder

1/4 tsp. salt

2 sticks butter (1 c.) at room temperature

2/3 c. sugar

2 large egg yolks

1 tbsp. finely grated lemon zest

1 tbsp. fresh lemon juice

1 tsp. vanilla extract

In the bowl of a stand mixer, cream butter and sugar, mix until light and fluffy, about 2 minutes.

Add egg yolks, lemon zest, lemon juice and vanilla, beat until incorporated. Scrape down sides.

Add flour, baking powder and salt, mix until flour is absorbed and dough pulls from sides.

Scrape down and place in the refrigerator for 1 hour.

Preheat oven to 350*

Line a cookie sheet with parchment. 

Scoop tablespoons full of dough into palms, roll into a ball, place on cookie sheet about 3" apart.

Press down center.

Bake for 16-20 minutes, until golden brown and puffed.

Cool on cookie sheet for 2 minutes, then transfer to cooling rack.

Re-press center if necessary, then add 1/2 tsp. of jam to each center. 

Cool to room temperature, allow jam to set. 

Store in a cookie jar.

Oatmeal Scotchies

A few weeks ago, butterscotch baking chips were on sale so I picked up two bags. I didn't have any idea what to use them for, but knew it needed to be a cookie. I looked on the back of the bag and sure enough, the recipe for Oatmeal Scotchies. I've heard of these cookies before, but never realized 'scotchies' was short for butterscotch. My husband loves oatmeal based cookies, so I decided to give them a try.

Wow, if you have a sweet tooth, you are going to love this cookie! It's a simple oatmeal cookie, but the butterscotch chips take it over the top in sweetness. They don't look like anything out of the ordinary, but these chewy, caramel flavored cookies are a crowd pleaser.

Oatmeal Scotchies

from Nestle' Very Best Baking

1 1/4 c. unbleached all purpose flour

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1 c. butter, softened

3/4 c. granulated sugar

3/4 c. light brown sugar, packed

2 large eggs

1 tsp. vanilla extract

3 c. old fashioned oats

1 2/3 c. butterscotch chips

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars for 3 minutes, until light and fluffy.

Scrape down sides, add the vanilla and eggs, one at at time, beating on low until incorporated.

Scrape down the sides.

Add baking soda, salt, and cinnamon, beat until combined.

Add flour and oats, beat for 30 seconds, or until combined.

Add butterscotch chips, mix until just incorporated, about 10 seconds, do not over-mix dough.

Place in the refrigerator and chill for 1 hour to overnight.

Preheat oven to 375*

Line a cookie sheet with parchment, scoop heaping tablespoons full of dough onto parchment about 3" apart.

Bake for 18 minutes, until lightly browned and set.

Cool on cookie sheet for 2 minutes, then transfer to a wire rack and cool to room temperature.

Store in a cookie jar or airtight container. 

Yield 30-36 cookies

Peppermint Mocha Kiss Cookies

I really try not to cook like I bake, but it just happens. I know baking is science and you need to measure ingredients down to the ounce, but I've found that I have much more success with baking when I pay attention to things like humidity, temperature, and ingredients. About 99% of the time when I bake cookies, I add 1/2 c. or more flour to the recipe as written to keep my cookies from falling flat. I guess it's personal opinion, but I like fluffy, chewy, yet not buttery/greasy, cookies.

When I wrote this recipe, I tried to note the exact amount of each ingredient, but when I added the flour last, it was a bit more, then a bit more, to keep the dough soft and tender, but stiff enough to not fall flat around the kiss. Basically, you want to add 3.5 c. of flour, then if your dough is still stuck to the sides of the mixing bowl, add more flour as it's absorbed, until the dough can be pinched up in your fingers without leaving sticky bits behind. I know, not scientific like some bakers I know (and they're probably rolling their eyes at me!), but it works for me, and these cookies were SO good.

To make these with a stronger coffee/mocha flavor, go with the instant espresso, if you want mild coffee flavor, add the instant coffee, and for just chocolate peppermint, leave them both out. I prefer a strong coffee flavor, but made an additional batch without that was just as good.

Peppermint Mocha Kiss Cookies

Veggie by Season original

1 1/2 c. butter, softened

2 c. light brown sugar

1 tsp. vanilla extract

1 egg

2 tsp. baking soda

1/2 tsp. baking powder

1 c. cocoa powder

3 1/2-4 c. unbleached all purpose flour

Optional: 1 tsp. instant espresso powder or 1 tsp. instant coffee

1 package of peppermint kisses

Yield: About 40 cookies

Preheat oven to 350*
Cream butter and sugar until light and fluffy.
Add egg and vanilla, mix until incorporated, scrape down sides of the mixer.
Add espresso, baking soda, baking powder and cocoa powder, mix until incorporated.
Add 3 1/2 c. of flour to mixer, beat until absorbed, if dough is still sticking to sides of the mixer and wet, add up to another 1/2 c. of flour.
Pinch off walnut sized pieces of dough and roll into a ball, place on a parchment lined cookie sheet 3" apart.
Bake for 12 minutes, until puffed and set.
Remove and cool on a wire rack for 5 minutes.
Using your thumb, or the bottom of a wooden spoon (or anything to substitute), press indentations into cookies, then place a kiss in the center.
Cool cookies until kisses have re-set (they will melt a bit), you can refrigerate cookies to re-harden kisses, or just leave out until they firm up on their own, which takes a few hours. 

Chewy Banana Cookies with Dark Chocolate Drizzle

For the past few years that I've spent Christmas away from family, I typically make my mother's Banana Spritz Cookies. They remind me of my family, of my childhood when mom would let me pour the multicolored sprinkles on the green tree shaped cookies, but my cookie press didn't survive prior years bake-a-thons, so I had to pass on my beloved spritz cookies.

Violet has been so hot and cold with bananas lately, some days she'll eat two, and some days she'll immediately throw them to the dogs. This week has been an anti-banana week, so on Friday night I had a bowl of browning bananas to use. I thought back to reading a recipe in the morning on Kelly's blog, The Pink Apron. I was intrigued by her cookies, and decided I had to have some kind of banana cookie for Christmas! I didn't have nuts or dried bananas on hand, so I modified the recipe a bit. I also used molasses in place of the glucose.

These cookies are absolutely delicious, I never thought a chewy banana cookie could exist, but these most definitely are. The cream of tartar adds to that as well as the crinkle top and crisp edges. And you can't ever go wrong when you pair chocolate and banana!

Chewy Banana Cookies with Dark Chocolate Drizzle

adaped from The Pink Apron

1 c. butter, softened

1 1/4 c. granulated sugar

1/4 c. molasses

1 large egg

1/2 c. mashed ripe banana 

1 tsp. vanilla extract

2 3/4 c. unbleached all purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1 tsp. kosher salt

4 oz. melted semisweet chocolate chips

In the bowl of a stand mixer, beat butter, sugar and molasses until light and fluffy, about 2 minutes.

Scrape down sides, turn mixer on low, add egg, vanilla and banana. 

Beat for another 2 minutes, until fluffy.

Turn mixer off, add cream of tartar, baking soda and salt, mix on low until incorporated.

Turn mixer off, add flour, turn on lox and mix until the dough comes together, about 20-30 seconds.

Place mixing bowl into the refrigerator for 1 hour, or place dough into a tupperware with a sealed lid and refrigerate overnight.

Preheat oven to 350*

Portion dough into heaping tablespoons onto parchment lined cookie sheets about 3" apart.

Place in the oven, bake for 18 minutes.

Remove and cool on sheet for 2 minutes, then transfer to a wire rack and cool to room temperature.

Continue until all cookies are baked.

Drizzle cooled cookies with melted chocolate, and cool until chocolate sets. 

Transfer to a cookie jar or airtight container for storage.

Yield 30-36 cookies

Mexican Hot Chocolate Cookies

Each Christmas, I spend months thinking about what cookies I'm going to bake. I scour my favorite recipe banks for interesting yet mass-appealing cookies. Often times I'll find a recipe and know I have to include it in my packages based on certain tastes: JJ loves oatmeal and molasses, Kris loves chocolate, Dad loves shortbread, Grandma loves jam, etc. As for me, I love spice! I had nine recipes on my list, and only one was a chocolate cookie, so it seemed a second was necessary (yes, necessary, ask 7-months pregnant Kris). I was a little selfish and thought of how I could make a spicy chocolate cookie. I browsed a bit and finally it hit me, Mexican Hot Chocolate! Sure enough, the cooking channel website had the exact recipe I was looking for.

Because I knew children (and my mom) would be eating these, I left out the cayenne and added half the amount of chili powder the recipe calls for. I also added an additional 1/2 c. flour as I felt the dough was a bit too wet. These cookies were on the more labor intensive side, they start out like a brownie with melting unsweetened chocolate and butter, then incorporating it into the batter. However, they were more than worth it! And the very next day after receiving her cookie package, my husband's boss asked for the recipe! If that's not the sign of a great cookie, what is?

Mexican Hot Chocolate Cookies

from the cookingchanneltv.com

1 stick (4 oz.) butter

4 oz. unsweetened chocolate, chopped

1 c. packed light brown sugar

1/2 c. granulated sugar

2 tsp. vanilla extract

2 large eggs

1 1/2 c. all purpose flour

1/2 c. unsweetened cocoa powder

1 tbsp. ground cinnamon

1 tsp. chili powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

1/4 tsp. cayenne pepper

1 c. semisweet chocolate chips

Preheat oven to 325*

Over a double boiler, melt together butter and unsweetened chocolate, once completely melted, remove from heat and set aside.

In the bowl of a stand mixer with the paddle attachment, beat brown sugar, granulated sugar, vanilla extract and eggs on low speed until combined.

Add chocolate/butter mixture and beat until combined. 

Stop mixer, add cocoa powder, cinnamon, chili powder, salt, baking soda and cayenne.

Beat until just incorporated, stop mixer.

Add flour, beat until all flour is absorbed, about 15 seconds, then add chocolate chips and beat until distributed, about 10 seconds. 

Line a baking sheet with parchment paper, scoop dough in heaping tablespoons full onto cookie sheet about 2" apart. 

Bake in the center rack, one sheet at a time, for 14 minutes.

Cookies should be puffy and soft, but set. 

Remove from the oven and cool for 5 minutes, then transfer to a wire rack and cool to room temperature.

Yield 2 dozen cookies

Deep Dish Apple Bourbon Streusel Pie

Last weekend I invited some friends over for dinner, but they weren't just any friends. They were the one and only couple I've ever set up on a blind date, and they're still together 18 months later! I'm really proud, obviously. They like to cook, so during the week before dinner, we threw around ideas and had a few dishes we each could make. We ended up with quite an eclectic menu, but it was all so delicious. 

For dessert, I went to the Williams-Sonoma website for some ideas, and the recipe on the front of the 'desserts' tab looked perfect. This pie is meant to feed a crowd, but it was just the four of us, so I cut the recipe in half. I also added some old fashioned oats to the crumbly topping because I think all streusel toppings need it! The only difficult part of making this pie was choosing a bourbon from my husbands collection. For the record, I went with Maker's Mark because he has 2 bottles, and wouldn't miss a few tablespoons! 

Deep-Dish Apple Bourbon Streusel Pie

just slightly adapted from this Williams-Sonoma recipe

Dough: 

1 3/4 c. unbleached all purpose flour

1 tbsp. granulated sugar

1/2 tsp. salt

8 tbsp. butter, very cold (or frozen)

1 egg yolk

1/4 c. ice water

Filling:

3 lbs. baking apples (I used 1.5 lbs. Golden Delicious, 1.5 lbs. Gala)

1/3 c. packed light brown sugar

1 tsp. ground cinnamon

1/4 tsp. fresh grated nutmeg

2 tbsp. cornstarch

1 tsp. vanilla extract

pinch of kosher salt

2 tbsp. bourbon

Streusel:

1/4 c. unbleached all purpose flour

1/2 c. old fashioned oats

1/4  c. packed light brown sugar

2 tsp. ground cinnamon

1/2 c. chopped pecans

4 tbsp. very cold butter (or frozen)

To make dough:

Add flour, sugar and salt to a mixing bowl.

Using a box grater, grate butter into the flour mixture, toss with a fork to distribute.

Add egg yolk and 1 tbsp. water, toss dough with a fork, when it begins to come together, quickly mix with fingertips, be careful to keep butter pieces in tact. 

Add water by the tbsp. to moisten flour just until dough comes together.

Form into a disc and wrap in saran wrap.

Refrigerate for 30 minutes to a day in advance.

Prepare filling:

Add all ingredients except apples to a large mixing bowl.

Peel apples, core and slice into 1/4" slices.

Toss apples with sugar mixture, coat pieces evenly.

Prepare streusel:

Add all ingredients except butter and nuts to a mixing bowl.

Grate butter into streusel, use a fork to distribute evenly.

Add nuts, stir with a fork.

Place streusel in the refrigerator while preparing pie.

Preheat oven to 350*

On a lightly floured surface, roll dough into shape of your baking dish (I used a deep pie dish).

Place pie crust into baking dish, flute edges by pinching.

Pour apple mixture into pie crust, scrape out all of the syrup and drizzle over apples evenly. 

Crumble streusel mixture on top.

Place pie in the oven and bake for 40 minutes.

Check to see if top has browned too much, if so, cover with aluminum foil.

When crust is golden, top is browned and apples ooze up the sides, remove from the oven (timing depends on shape of your baking dish)

Cool and serve warm to room temperature with vanilla ice cream, if desired.

Pumpkin Bread

I can't help but think the internet has really changed how often people bake, how much more confident people are, the different recipes they try, and unfortunately, how often people have a baking failure. It's just so easy to pull up Google and type in "Pumpkin Bread". Your search will yield hundreds of recipes, some from published sources, some from blogs, some from user submitted sites, it's recipes overload! This is both good and bad, because you can easily come across a great looking and sounding recipe, but when you make it, it's a big fat fail. I've learned to stick with recipes from sources I know are tested, but occasionally I'll go to a bloggers recipe or a user-submitted site. 

When I was looking for a pumpkin bread recipe, I found this one from all-recipes. What shocked me was it has a 5-star rating from over 4 thousand people! I think if 4,000 people like the recipe, I will too! I did read through the comments to see what people thought, any changes they made, and decided to implement a few of my own. Isn't it funny that I make sure I'm using a "good" recipe, but then make changes anyway? I found these changes to suit my taste and not effect the bread, so hopefully if you try them you'll have positive results, too! My changes were: subbing half the oil with yogurt, using milk instead of water, subbing some brown sugar for all granulated, and increasing the spices, because I love a spicy bread. I made 4 mini loaves of bread, 2 were frozen, but will need to be defrosted very soon! 

Pumpkin Bread

adapted from Downeast Maine Pumpkin Bread

8 oz. (1 c.) pumpkin puree

2 eggs

1/4 c. canola oil

1/4 c. plain, nonfat yogurt

1/3 c. milk

1 c. granulated sugar

1/2 c. brown sugar

1 3/4 c. unbleached all purpose flour

1 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground ginger

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

Preheat oven to 350*

Spray 4 mini loaf pans with nonstick spray.

Fit a stand mixer with the paddle.

Add pumpkin, eggs, oil, yogurt, milk, sugar and brown sugar to the bowl. 

Turn on low speed until completely mixed, about 2 minutes.

Add flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg.

Mix again on low until dry ingredients are just absorbed.

Divide equally into loaf pans, place in the oven.

Bake for 35 minutes, use a toothpick inserted in the center to determine if loaves are cooked.

Cool in pans for 30 minutes, then remove and cool on a wire rack for another 30 minutes.

If freezing, wrap tightly in aluminum foil and place in a freezer safe bag. 

Bourbon Butterscotch Blondies

Over the past few years, my husband has become quite the Kentucky Straight Bourbon Connoisseur. It makes gift-giving easy, I just take him to the liquor store and let him choose, but if it was up to him we'd be there for hours! In a bit of irony, last fall we decided to go tour the Kentucky Bourbon Trail this summer when we're in Cincinnati visiting family. I never was a big bourbon drinker, but now I definitely won't be involved in the sampling! 

When I saw these bars on Erin's Food Files, I knew they would be a great contribution to a family pot-luck we had on the calendar. These bars are so easy to make, and taste wonderful. The bourbon flavor is present, but not overpowering. The butterscotch tastes like caramel and the buttery bars melt in your mouth. The hardest part to making these was waiting on JJ to decide which bourbon he could spare. In the end, he decided to go with his favorite, and the one he's got the most of, Maker's Mark. I made a double batch of these bars, and put them in a 1/2 sheet pan, so they were pretty thin. I also made them again in a 9x13 pan and they were thick and more chewy, either way is delicious! 

Butterscotch Bourbon Bars

from Erin's Food Files, adapted from frites and fries

1 c. unbleached, AP Flour

1 tsp. baking powder

1/2 tsp. salt

1  c. light brown sugar, packed

1 egg

1/4 c. butter, melted

2 tbsp. milk

1 tsp. vanilla extract

1/2 c. butterscotch chips

2 tbsp. Bourbon (great with both Maker's Mark and Old Granddad, Erin recommended Bulleit as well)

Preheat oven to 350*

In a large bowl, whisk flour, baking powder, salt and brown sugar.

In a small bowl, whisk butter, milk, vanilla and egg.

Pour wet into dry, add the bourbon and chips, and stir until flour is absorbed.

(Batter will be thick, do not overmix!)

Pour into a parchment lined 9" square pan, press with a spatula into an even layer.

Place in the oven, bake for 20 minutes, using a toothpick to test the center for doneness.

Cool on a wire rack for 30 minutes, then remove from the pan and slice into bars. 

Blue Cheese and Walnut Crackers

A few weeks ago, my mother in law gave me a 1 lb. tub of Amish Blue Cheese crumbles. While I've read conflicting reports about whether you can eat blue cheese or not when pregnant, it didn't even sound appetizing to me. So the cheese sat in the fridge for a couple of weeks, untouched. During my month-long stint watching Food Network and eating only bagels, I saw a holiday appetizer episode where Ina baked savory blue cheese shortbread crackers. The recipe called for 8 oz. of cheese, which I knew would make a substantial dent in the tub of crumbles, and it would cook the cheese so there wouldn't be the question of whether or not I could eat it. 

These crackers take very few ingredients, in fact I had all of the ingredients on hand last Saturday when I was cleaning out the fridge and came across the blue cheese hidden in the back. After making the dough, it needs to be formed into a log and chilled, so these crackers can be made ahead of time for a party, and kept in the freezer for slicing and baking at any time - even just for a snack! I was worried that the blue cheese would be too strong, or they would taste too much like a cookie gone bad, but they were outstanding! The bite of the blue cheese was dulled down, but still present, the nuts added a nice crunch, and the pepper reinforced the savory flavor. They were reminiscent of a cheese straw or a really fancy Cheez-It! 

As for the actual recipe, the only changes I made were subbing 1/2 c. whole wheat pastry flour for 1/2 c. of the all purpose, and omitting an egg wash for adhering the nuts, I had no trouble getting them to stick when pressing firmly. While the crackers were exceptional on their own, I couldn't help but think some kind of dip, smear, or spread would pair with it, but I couldn't think of anything that wouldn't make these too heavy, or too overpowering. My husband said buffalo chicken dip... any ideas? 

Blue Cheese and Walnut Crackers

from Ina Garten seen on Barefoot Contessa

1/4 lb. (1 stick) unsalted butter at room temperature

8 oz. blue cheese, at room temperature 

1 c. all-purpose flour

1/2 c. whole wheat pastry flour

2 tsp. kosher salt

1 tsp. fresh ground black pepper

1/2 c. chopped walnuts

In the bowl of a mixer with the paddle attachment, cream together butter and blue cheese for 1 minutes, or until smooth.

With the mixer on low speed, add the flours, salt and pepper and mix until dough comes together, adding water 1 tsp. at a time if necessary (I added 2 tsp.)

Place a piece of plastic wrap on the counter, use a spatula to remove dough from the bowl and onto the saran wrap. 

Using your fingers, form into a log about 12" long and 2" wide, wrap tightly and place in the refrigerator until you're ready to bake the crackers, or double wrap in foil and freeze.

After at least 1 hour, preheat oven to 350*

Unwrap dough log and sprinkle walnuts around the log, turn the log and press down on the nuts to encase the surface.

Line a baking sheet with parchment, slice the dough into 1/4" rounds and place 1" apart on the baking sheet, you should get around 30-36 crackers.

Place the crackers in the oven and bake for 22-25 minutes, rotating the baking sheet halfway through.

Using a spatula, place crackers on a wire cooling rack, and cool for at least an hour so crackers begin to harden. 

To store, place in an unsealed plastic bag or in an uncovered plastic storage container, sealing or covering will cause the crackers to soften, serve within a day or freeze baked crackers. 

Pomegranate Chocolate Chip Cookies

For my final Pom Party post, I am posting the recipe for Pomegranate Chocolate Chip Cookies. I made these for each guests swag bag, which was also filled with a jar of pomegranate-cranberry relish and the goodies from POM Wonderful. 

I used my basic chocolate chip cookie recipe, but added 1/4 c. flour tossed with the arils and mixed them in after the dough was completely mixed. The cookies need to be stored in a non-airtight container or the moisture in the arils will cause them to soften. They need a bit longer to bake, but still stay fairly chewy. 

Pomegranate Chocolate Chip Cookies

adapted from these, which are adapted from the Levain Bakery

1 c. butter, softened

3/4 c. light brown sugar

3/4 c. granulated sugar

1 tsp. vanilla extract

2 large eggs at room temperature

1/2 tsp. salt

1/2 tsp. baking powder

1 tsp. baking soda

3 c. plus 1/4 c. unbleached, all-purpose flour

1 c. semi sweet chocolate chips

1 c. pomegranate arils

Cream butter, add sugars and beat on high speed for 2 minutes, until pale, light and fluffy.

Turn speed to low, add vanilla, eggs, salt, baking powder and baking soda.

Scrape down the sides of the bowl, mix.

Add 3 c. of flour, mix until flour is moistened.

In a small dish, toss pomegranate arils and 1/4 c. flour, set aside.

Add chocolate chips to the mixer, mix until all flour is absorbed. 

Use a spatula and gently fold arils into the dough. 

Refrigerate for 30 minutes.

Preheat the oven to 375*

Line baking sheets with parchment, scoop heaping tbsp. fulls of dough on cookie sheet 3" apart.

Bake for 15-18 minutes, until centers are set and cookies are golden brown.

Cool on sheet for a minute then transfer to a wire rack for an hour.

Store uncovered in a non-airtight container (I used un-sealed pastry bags tied with ribbon).

Makes about 24 large cookies.

Challah Bread Pudding & Pomegranate Gelato with Hazelnut Crunch

Continuing on from the previous post of Cinnamon n' Pomegranate-Craisin Challah, here is the recipe for the bread pudding made using the challah as well as the pomegranate gelato served alongside the individual puddings. For the bread pudding, I went with a simple custard, but decided a little surprise of Nutella in the center would be a great touch. The bread pudding was creamy and decadent, and a sprinkle of pomegranate arils on top added a nice crunch.

The gellato I paired the bread pudding with was absolutely delicious. It is a very basic recipe that I cooked, chilled, and churned in my ice cream maker. To top it, I candied some hazelnuts to echo the flavor of the nutella in the bread pudding. They also added a contrasting texture to the smooth gellato. The pomegranate juice made it a bit tart, but it was sweet quite sweet and tasted like velvet. 

Challah Bread Pudding with Nutella 

and Pomegranate Gelato with Hazelnut Crunch

Bread Pudding:

1/2 loaf of Cinnamon n' Pomegranate Cranberries Challah

8 tbsp. Nutella, divided

1/2 c. granulated sugar

4 eggs

2 c. whole milk

2 c. half and half

1 tsp. Vanilla extract

Cut bread into 1 cm cubes, fill ramekins half full.

Spoon 1 tbsp. nutella into each ramekin, then top with additional bread.

In a large measuring cup, whisk sugar, eggs, milk, half and half and vanilla.

Pour equal amounts into each ramekin, press bread down, and continue to add until all of the bread is saturated.

Cover with plastic wrap and refrigerate for 4-12 hours.

Preheat oven to 350*

Place ramekins on a baking sheet, place in the oven and cook for 30 minutes, until set in the center and cooked through. 

Sprinkle with pomegranate arils and serve with pomegranate gelato.

Pomegranate Gelato

from Epicurious, makes One Quart

1 1/2 c. heavy cream

1/2 c. whole milk

3/4 c. sugar

1 1/2 tbsp. cornstarch

1/8 tsp. salt

1 1/4 c. POM Wonderful 100% pomegranate juice

1/3 c. pomegranate liquor (I used amaretto)

1 tsp. fresh lemon juice

Whisk together cream, milk, sugar, cornstarch and salt in a heavy sauce pot.

Bring to a boil and continue to whisk for two minutes over medium-high heat.

Remove from burner, whisk in pomegranate juice, liquor and lemon juice.

Fill a large bowl with ice, set a medium sized bowl inside, pour gelato mixture into medium bowl and whisk to chill quickly. 

Place mixture in the refrigerator for an hour to chill completely.

Add gellato to an ice cream maker, churn for half an hour.

Scoop into a plastic quart container and place in the freezer for at least one hour.

Serve with candied hazelnuts and pomegranate arils.

Cinnamon n' Pomegranate-Cranberry Challah

After posting my menu and party recap, not surprisingly most people seemed to be captivated by the bread pudding. As a dessert first kind of girl, I am happy to oblige with this recipe first! The bread pudding was a several step process because I made the challah bread from scratch. I was unable to find dried pomegranate arils, and didn't know how the fresh, wet ones would react in this bread, so I went with pomegranate flavored Craisins. And I actually found the recipe for this on the Ocean Spray website, the makers of the pomegranate Craisins. 

This makes two large loaves of challah, and I recommend keeping the recipe as is because this bread freezes well, and is great as leftover toast, french toast, or makes a wonderful hostess gift for a holiday dinner. I have photographed the several steps below! 

Cinnamon n' Pomegranate-Cranberry Challah

from Oceanspray.com recipes

1 c. warm water

2 envelopes active dry yeast

1/2 c. sugar

4 eggs, 1 divided

1/3 c. vegetable oil

1 1/2 tsp. sald

1 tsp. ground cinnamon

6 c. unbleached all purpose flour

1 6 oz. package Craisins dried Pomegranate flavored Cranberries

1 tsp. water

Stir water, yeast and sugar together in a large mixing bowl, yeast should be foamy.

Attach paddle to mixer, add 3 eggs and 1 egg whtie (reserve yolk), oil, salt and cinnamon.

Beat until well mixed. 

Stop mixer, add 5 1/2 c. flour, pulse mixer until flour is moistened.

Switch out paddle for the dough hook, turn mixer on low and knead for 5 minutes. 

Add additional 1/2 c. flour, if necessary. 

Remove dough and place on a floured surface, knead in Craisins.

Form dough into a ball, place in an oiled bowl, cover and rise for an hour.

Punch dough down and divide in half. 

From each half, form three separate ropes of about equal size.

Form into a braid and place on a parchment lined baking sheet. 

Cover with a towel and allow braids to rise for another hour.

Preheat oven to 400*.

Beat egg yolk and water in a dish, brush on loaves with a pastry brush.

Place in the oven and bake for 12 minutes, rotate and flip, then bake for an additional 12 minutes.

Cool to room temperature and store wrapped in plastic. 

Risen dough ball before being separated in half:

Forming into a braid:

The first braided bread:

Before the second rise:

After the second rise, you might need to re-tuck ends in after second rise:

Nutella Chocolate Chip Cookies

It's very strange how grocery prices vary so much from state to state. When I lived in Indiana, a jar of Nutella was $5.99 at Kroger. Here in Florida, it's $3.99. I found a coupon for $1 off in the paper a few weeks ago, so I've been eyeing up the Nutella each week. If I didn't 'need' it for something, and just had it sitting in the pantry, I'd constantly have my finger in the jar, not such a good idea. 

Yesterday my baby sister turned 23. I think it's harder for me to accept when my sister turns one year older than myself. I also found out over the weekend that my older sister is going to be induced in two weeks, and her doctor told her to keep eating, she could afford to gain a few pounds. If those two occasions don't call for Nutella, I don't know what does! I mailed these off to my sisters, and within days, they were complaining about stomach aches from eating too many cookies. Not so good for them, but a cookie-win for me!

I shoot for soft, chewy cookies when I mail them to people that way when they get them a few days later, they're not hard and dry. I found this recipe on simplyrecipies.com, and the cookies looked so good! I did make a few changes, I eliminated the cocoa powder because I was out, and I didn't add the hazelnuts because there were none to be found at the grocery store. I believe they would be better with the addition of those two ingredients, but these cookies were fantastic without. 

While the Nutella flavor was very present, I highly recommend a smear right on top as an icing, or make a Nutella filled cookie sandwich. Or make Nutella ice cream and make ice cream sandwiches. The possibilities are endless, and delicious!

Nutella Chocolate Chip Cookies

adapted from simplyrecipes.com

1 1/2 sticks salted butter, softened

3/4 c. light brown sugar, packed

3/4 c. granulated sugar

1 c. Nutella

1 tsp. vanilla extract

2 eggs

2 1/4 c. unbleached all-purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1 c. mini semi sweet chocolate chips

In the bowl of a stand mixer, cream butter and sugars until light and fluffy.

Add Nutella, mix until incorporated.

Turn mixer speed to low, add eggs one at a time, followed by the vanilla.

Turn mixer off, add flour, baking soda and salt.

Turn speed on low, and mix until flour is just moistened.

Add chocolate chips, mix until incorporated, do not over mix!

Place cookie dough in refrigerator.

Preheat oven to 350*

When oven is preheated, remove dough from the refrigerator.

Spoon by the heaping tbsp. full onto a silpat lined cookie sheet.

Bake for 10-12 minutes, until edges crisp and center is set.

Cool on the pan for 5 minutes, transfer to a wire rack and cool to room temperature.

Store in an airtight container.