The Best Tomato Soup

I don't have a picture, you'll just have to trust me when I say this is beautifully creamy and a perfect orangeish-red.

The Perfect Tomato Soup
adapted slightly from America's Test Kitchen

2 shallots, minced
2 carrots, peeled and minced
1 Tbsp tomato paste
1 tsp vegetable oil
salt
pinch of ground allspice
2 (28 oz each) cans whole tomatoes, drained and seeded.
4 1/2 tsp brown sugar
1 heaping Tbsp flour
1 1/2 cups low-sodium chicken broth
1 1/2 cups low-sodium vegetable broth
1/2 cup half-and-half
cayenne

-Combine the shallots, carrots, tomato paste, oil, 1/2 tsp salt, and allspice in a large saucepan.  Cover and cook over medium-low heat, stirring often, 8-10 minutes.  Stir in the tomatoes and sugar; continue to cook, uncovered and stirring often, another 10-15 minutes.  Stir in the flour and cook 1 minute.
-Whisking constantly, gradually add the broths.  Bring to a boil over medium-high heat; cover, reduce heat to medium-low, and simmer about 10 minutes.
-Puree the mixture in batches in a blender or food processor until smooth.  Wipe out the saucepan used earlier, and return the pureed soup to the saucepan.  Add the half-and-half and heat over low heat until warmed through, about 3 minutes.  Season with salt and cayenne to taste.

*For a grown-up version of grilled cheese to serve with the soup, combine 7 oz aged cheddar (at room temp) with 2-3 oz brie or camembert (at room temp) and 2 Tbsp white wine in a food processor.  Process until a paste is formed.  This is enough spread for 4 grilled cheese sandwiches.  For the outside of the sandwich, combine softened butter with a little bit of dijon mustard.  Perfection.

Chocolate-Dipped Granola Bars

Life has gotten in the way of blogging lately, but I found time last weekend to make homemade granola bars for the first time, and they were scrumptious!  I used a recipe from Pioneer Woman, and they were a hit both at home and at the office.  The recipe is very tweakable, too. (Yes, that can be a word.  It makes sense, right?)  Jamie and I have already decided that the next batch should include raisins and have a white chocolate maple-dipped bottom instead of dark chocolate.  Oooh - or one with dried cranberries and mini chocolate chips in it!  Yum!


Chocolate-Dipped Granola Bars
adapted, barely, from Pioneer Woman

1 (18oz) container rolled oats (NOT quick oats)
4 Tbsp melted butter
1/4 cup vegetable oil
1 tsp salt
1 cup brown sugar
1/2 cup honey
1/4 cup apple juice
1/4 cup molasses
3 tsp vanilla
1 1/2 cup rice krispies
1 cup wheat germ*
1/2 cup finely chopped pecans**
1/4 cup roughly chopped almonds***
8 oz bittersweet (60%) chocolate

-Preheat the oven to 350.

-Toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 foil-lined baking sheets (easy clean-up!) and toast in the oven for 15 to 20 minutes, stirring a couple times to make sure they don't burn. Remove from the oven and set aside.  (They should be a nice golden brown.)
-Reduce the heat to 325.
-In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Heat the mixture slowly, stirring until all combined. Remove from heat and stir in the vanilla.
-In a large mixing bowl, stir together the toasted oats, rice krispies, wheat germ, pecans and almonds. Pour in the sugar mixture, stirring as you pour to combine thoroughly.  It will be sticky!
-Spray one of the foil-lined baking sheets with cooking spray, and then press all of the granola mixture onto the one sheet.  (I found it easiest to use my Rice Krispie Treat method - cover the top of the granola mixture with waxed paper and press firmly on that.)
-Bake until golden, about 20-25 minutes. Remove from oven and let cool slightly.
-Cover a couple of cooling racks with parchment paper to prepare for the cooling process.
-Cut the granola mixture into bar-shaped pieces (while still in the pan) with a sharp knife while they're still slightly warm, then carefully remove from the pan onto the parchment-lined cooling racks.
-When the bars have cooled completely, melt the chocolate, and then dip the granola bars straight into the melted chocolate so that the top is plain and the bottom is chocolate-covered. Put them back on the parchment until the chocolate has set.  (This can take a while, so feel free to set the racks in the fridge to speed up the process.)

*I found wheat germ in the "healthy cereal" area, on the bottom shelf.
**I bought already-finely-chopped pecans, which cut down on prep time.
***I used a 1/4 cup bag of whole almonds, and simply processed them in the mini-chopper for a few pulses until they were roughly chopped.  Again, cutting down on prep time was my goal!


Enjoy!

Chocolate Peanut Butter Cake

This was an incredible cake.  Even I, with my massive sweet tooth, could only handle a sliver at a time - and that was with milk.  I don't care how many calories were in each sliver, because it was worth every one of them. 

It's a sour cream chocolate cake with peanut butter cream cheese frosting and a chocolate peanut butter ganache.  I made it for my birthday since I wanted to bake, and I wanted something really indulgent.  The big slice you see missing is the piece I kept at home for the family to eat.  Everything else visible was taken to work to share with my coworkers; cake that good is too dangerous to keep in the house!  It was popular at work, too, as there was none left for me to bring home at the end of the day.

I got the recipe from Smitten Kitchen, so I'll link you directly to her post.  I didn't change anything at all about the recipe, so I'm not going to retype it here.  And this way you can go admire her photos, which are much more attractive than mine!

Make this cake.


Chocolate Peanut Butter Cake

Grilled Chicken Sandwiches With Chipotle Crema

This is quite possibly the best sandwich I've ever made.



Grilled Chicken Sandwich with Chipotle Crema
slightly adapted from a Guy Fieri recipe

1 small envelope achiote seasoning (sold in a box of 8 or so; one brand is Goya, found in the intl. food section)
1/2 tsp garlic powder
2 limes (1/2 of one will be used for Chipotle Crema, below)
1 Tbsp paprika
1 tsp cumin
1/4 tsp cayenne
1/2 tsp kosher salt
4 Tbsp olive oil (+ additional)
4 boneless, skinless chicken breast halves
8 ciabatta rolls (or 1 loaf ciabatta bread, cut into 8 pieces)
roma tomatoes, sliced
avocado, sliced
1/4 cup crumbled queso fresco

-Combine the achiote seasoning, garlic powder, juice of 1 lime, paprika, cumin, cayenne, salt, and 4 Tbsp olive oil to make the marinade.
-Cut each chicken breast in half horizontally; place in a ziploc bag, and pour the marinade on top.  Close the bag, massage the marinade into the chicken breasts, and refrigerate for 30 minutes.
-Heat grill to high.  Using tongs, wipe grill with oil-blotted paper towel.  Grill chicken 3-4 minutes per side until well-marked.  Transfer to a plate and drizzle with juice from 1/2 a lime.
-Cut buns (or bread pieces) in half.  Drizzle cut sides with olive oil, and grill 1 minute.  Turn and grill 30 more seconds.
-Slather buns with Crema (recipe below).  Press crumbled cheese into crema so it sticks.  Layer bun with chicken, tomato, and avocado.

Chipotle Crema

1/4 cup sour cream
1 Tbsp sauce from a can of chipotles in adobo
juice of 1/2 a lime (from limes used in recipe above)
1/2 - 1 tsp honey

-Mix, and refrigerate until ready to use.  Would also be great as a veggie dip!

Spicy Sausage Pasta

This was a quick weeknight meal, and we all loved it - even the kids, who don't mind spice in their meal.  I love that you throw the pasta in uncooked!

Spicy Sausage Pasta
adapted from Kevin and Amanda


1 Tbsp olive oil
1 lb smoked sausage (I used 14 oz or so Butterball smoked turkey sausage), sliced into medallions
1/4 an onion, diced
1 can low-sodium chicken broth
1 can (10 oz) Ro-Tel diced tomatoes w/ green chilies (mild)
1/2 cup heavy cream
8 oz penne pasta (could also use rotini, or something similar in size)
salt & pepper (to taste)
1 1/2 cups shredded cheddar (I used medium)
2 green onions, thinly sliced

-Heat the olive oil in a large skillet over medium heat.
-Add the sausage and onions and saute until browned, about 5 minutes.
-Add broth, tomatoes, cream, pasta, and salt & pepper.  Bring to a boil, cover, and reduce heat to medium-low.  Simmer about 15 minutes, until the pasta is tender.
-Remove skillet from heat and stir in about half the cheese.
-Transfer the pasta mixture to a casserole dish (unless your skillet is oven-safe).
-Top with the rest of the cheese and the green onions, and then broil for about 3 minutes, until the cheese is melted and bubbly.

Chilled Avocado Soup with Chipotle Shrimp and Lime Cream

This soup is perfect for summer.  It was filling enough for a main course, but would also be great in smaller portions as a starter for a night of fajitas.  (And it's healthy!)  It has 3 separate components, but the whole thing comes together very quickly, and 2 of the components could be made ahead of time.  If the idea of a chilled soup doesn't scare you off, try this!

Chilled Avocado Soup with Chipotle Shrimp and Lime Cream
slightly adapted from Cooking Light


Lime Cream:

3/4 cup reduced-fat sour cream
1 Tbsp chopped cilantro
1 tsp grated lime zest
1/2 tsp ground pepper

-Combine all ingredients and chill.


Soup:

3 cups fat-free, low-sodium chicken broth
2 large avocados, peeled and diced
2 Tbsp chopped cilantro
2 Tbsp fresh lime juice
1/4 tsp kosher salt
1/4 tsp ground pepper

-Combine all ingredients in a blender and puree until smooth.  Chill.


Chipotle Shrimp:

3/4 pound shrimp, peeled and deveined
1/2 tsp cumin
1/2 tsp pepper
1/4 tsp kosher salt
1 (7 oz) can chipotle peppers in adobo (you'll only use 1 pepper, plus 1 tsp sauce.)
1 can corn, drained, or 2 ears if using fresh
1/4 cup finely chopped red onion (I skipped this.)
1 garlic glove, minced (I used powder.)
1-2 Tbsp lime juice

-Sprinkle shrimp with cumin, pepper, and salt.  (If using garlic powder instead of garlic, sprinkle it on the shrimp now.)
-Finely dice 1 chipotle pepper.  (If anyone sensitive to heat/spice will be eating this dish, remove the seeds from the pepper.)  Mix the pepper with 1 tsp adobo and the lime juice.
-Heat a large skillet over medium-high heat and spray with cooking spray.  Cook the shrimp 2 minutes on one side, then turn them over and add the corn, onion, and garlic to the skillet.  Saute 2 minutes.
-Add chili/adobo/lime juice mixture to the skillet and saute another 2 minutes.

-To serve:  Ladle soup into bowl, top with a scoop of the shrimp/corn mixture, and a dollop of lime cream.

Southern Comfort Apple Pie

This was the best apple pie I've ever made.



Southern Comfort Apple Pie
adapted from the Pastry Queen cookbook

1 pie crust (bottom crust only, whatever recipe (or store-bought version) you like best)

Topping:


1/3 cup sugar
3 Tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1/3 c flour
1/2 c chilled butter, diced
1/2 cup pecan halves, toasted


-In a food processor (or mini chopper, like I have), process the sugars, cinnamon, salt, and flour for 1 minute.  Add the butter, and pulse until mixture is crumbly.  Stir in pecans by hand, and then refrigerate topping until ready to use.


Filling:

6 large, tart apples (I used a mix of Granny Smith and Braeburn)
1/2 c butter
2 1/2 Tbsp cinnamon
1 c sugar
3/4 c Southern Comfort liqueur
1/2 c heavy cream

-Preheat oven to 375.
-Place pie crust in deep-dish pie plate, and put pie plate on a baking sheet, in case your caramel bubbles over in the oven.  (Mine did.)  Cover a second, and maybe third, baking sheet with foil, to place your sauteed apples on in a minute.  (The foil makes for easy clean-up.)
-Peel, core, and slice your apples into 1/4-inch thick slices.
-Melt the butter in a large skillet over medium heat.  When it starts to foam, add the apples and saute for 5-7 minutes.
-In a small bowl, stir together the cinnamon and sugar.  Sprinkle the mixture over the apples, stir to combine, and saute for 2-3 minutes.
-Remove apples from the skillet with a slotted spoon, leaving as much of the butter mixture in the skillet as possible.  Arrange the apples on the foil-lined baking sheets in a single layer until ready to use.  (Heaping them in a pile will make them soggy.)
-Pour the Southern Comfort into the butter mixture in the skillet.  Simmer the mixture over medium heat for 7-8 minutes, stirring occasionally, until the alcohol burns off.  (If it burns your nose when you smell it at close range, keep simmering!)
-Add the cream and continue to simmer for about 10 minutes while the mixture thickens.  Return the apples to the skillet, and stir to coat.
-Pour the apple/caramel mixture into the pie crust, being sure not to fill it to more than 1/2 an inch below the top of the crust.  Sprinkle evenly with the topping.
-Bake 50-60 minutes, until the filling is bubbly and the topping is brown.
-Serve with vanilla ice cream.

Orange Madeleines

I made orange madeleines.  That wasn't the plan - the plan was to make lemon madeleines, but when we got the lemons home from the store, we realized that they were actually oranges.  Who knew?  Just the person who put the stickers on them that clearly said "ORANGE," I guess.  (They really did look like thin-skinned lemons, though, I swear.)

In any case, I made orange madeleines, and they were beautiful, delicate, and lovely.  The recipe was unintentionally adapted (see above re: oranges/lemons) from a recipe by Martha Stewart.

Orange Madeleines
adaped from Martha stewart
(makes 2 dozen)

3/4 cup unsalted butter, melted, plus more for buttering pans
1 1/2 cups cake flour, sifted (not self-rising)
1/2 tsp baking powder
1/4 tsp coarse salt (I used kosher salt)
3 eggs
2 egg yolks
3/4 cup sugar
1 tsp vanilla
2 Tbsp orange zest
2 Tbsp orange juice
powdered sugar, for dusting

-Butter 2 madeleine pans and set aside.
-Sift together the flour, baking powder, and salt in to a bowl, and set aside.
-Put eggs, egg yolks, sugar, vanilla, zest, and juice in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium-high until pale and thickened, about 5 minutes.  Mix in the butter.  Using a spatula, fold the dry mixture into the wet mixture.  Let rest for 30 minutes.
-While the batter is resting, preheat the oven to 400 degrees.  The batter will have thickened - use a spatula to stir it a few times to incorporate the liquid that separated out underneath.
-Spoon batter into the buttered madeleine pans.  Bake cookies, rotating pans halfway through, until edges are crisp and golden, about 8 minutes.
-Let cookies cool slightly in pans on wire racks, and then invert and unmold.  Dust with powdered sugar.
(Best eaten the day made.)

Black Bean Soup

This is an oldie, but a goodie around our house.  It makes for a quick weeknight meal, and can easily be doubled or tripled to feed a crowd.

Black Bean Soup

1 cup fresh salsa (I usually use Newman's Own, medium)
2 cans black beans, drained and rinsed
2 cups (1 can) low-sodium chicken broth

toppings:
limes
sour cream
shredded cheese
diced red onion
diced avocado
sliced black olives

-Simmer the salsa in a medium saucepan for 5 minutes, stirring frequently.
-Add the beans and broth, and bring to a boil.  Turn heat to low, cover, and simmer 15 minutes.
-Ladle half the soup into a blender and puree, then add back to the saucepan to heat through.
-Serve with the toppings of your choice.

Enjoy!

Better - The Best, Even - Pumpkin Pancakes

I've made pumpkin pancakes before (here), but these are even better.  These pumpkin pancakes taste like the best pumpkin bread ever in pancake form.  I recommend making at least a double batch and freezing the leftovers in 2-pancake packages.  (Ziplock baggies work well.)  Seriously - Make these.  Today.

Pumpkin Pancakes
(adapted from allrecipes.com)

1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 Tbsp vegetable oil
2 Tbsp apple cider vinegar
1 tsp vanilla
2 cups flour
3 Tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt

-Preheat an electric griddle to 350.  (If it's nonstick, as most electric griddles are, you won't need to use butter or cooking spray on it.)
-In a large bowl, mix together the milk, pumpkin, egg, oil, vinegar, and vanilla.
-In a separate medium bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt.
-Stir the dry mixture into the wet mixture - mix just enough to combine.
-Scoop onto the griddle using a 1/4 cup measure.  The batter will be thick, so you may need to use the back of the measuring cup to spread it a bit on the griddle.
-Flip each pancake when the edges are dry and the bottom is a beautiful golden brown.  (The second side will need less time to cook than the first side.)
-These are great just with butter, or with butter and maple syrup.  We may also try them soon with apple butter, or with some sort of fruit compote on top.

Chocolate Peanut Butter Chip Cookies

I was in a cookie-making mood the other day (baking is therapeutic for me), and wanted to do something other than the usual chocolate chip.  I looked in the cupboard and realized I had bag of Reese's peanut butter chips that were going to expire soon, and chocolate and peanut butter together sounded perfect.  I took this recipe straight from Baking Bites, and they were fantastic!

Chocolate Peanut Butter Chip Cookies (from Baking Bites)

(makes about 4 dozen)

2 cups all purpose flour
2/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup butter
1 cup sugar
2/3 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups combo of chocolate chips and peanut butter chips

-Preheat oven to 350F and line a baking sheet with parchment paper.

-In a medium mixing bowl, whisk together flour, cocoa powder, baking soda and salt.

-In a large mixing bowl, cream together butter and sugars until fluffy. Beat in the eggs and vanilla. With the mixer on low, beat in the flour mixture, scraping the sides of the bowl, and continue to beat until all of the dry mix has been incorporated. Stir in the chips by hand.

-Drop dough by rounded spoonfuls onto the prepared baking sheet. Leave about 2 to 3-inches between cookies to allow for spread.

-Bake for 9-11 minutes, until cookies are set at the edges and tops are slightly cracked looking.

-Cool on baking sheet for 5-10 minutes, until firm enough to transfer to a cooling rack.

Cool completely before storing in an airtight container.

Zucchini Muffins

No pictures available, but these are worth making!

Zucchini Muffins
(makes 24 muffins)


1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
3 eggs
1 cup vegetable oil
1 cup brown sugar
1 1/4 cups white sugar
3 tsp vanilla
2 - 2 1/2 cups grated zucchini (about 2 large zucchini, unpeeled)


-Spray 2 muffin pans with cooking spray, and preheat the oven to 350 degrees.
-Mix flours, salt, baking soda, baking powder, and cinnamon together in a large bowl.
-Cream together eggs, oil, sugars, and vanilla, in a mixing bowl.
-Add the dry ingredients to the wet and mix well.  Stir in the zucchini until well-combined.
-Put into pans, and bake 15-20 minutes, until a toothpick comes out clean.  Cool in the tins 5 minutes before removing to a wire rack.

Goat Cheese Pasta

We went to the brand-new Sugar Land Farmer's Market this morning on its opening day. There were a lot of vendors, but fewer had produce than we had anticipated. One thing we did pick up, however, was a pair of locally-made goat cheeses, one plain and one lemon-honey. I used the lemon-honey one to throw together a quick lunch when we got home.  It's about 8 oz penne mixed with a smidge of pasta water, 4 oz lemon-honey goat cheese, 1/4 cup asiago, a large handful of basil, and salt and pepper. Yum!

(cell phone photo)

Zucchini and Corn with Basil

(This is something I can't eat on my current 28-day detox, but I'll be enjoying it again after!)

This is a quick side dish I adapted from a recipe found on Tasty Kitchen.  I took out the cream and lemon, preferring to let the basil shine as the strongest flavor.  The leek and basil really dress up the zucchini and corn, and it makes a perfect summer side for grilled meats.

Zucchini and Corn with Basil

1 zucchini
1 can corn
1 leek
1 large handful fresh basil
1 Tbsp olive oil
1 Tbsp butter
salt and pepper

-Prepare the leek by chopping off the end and the stalks - you'll just use the white and light green part.  Cut it in half lengthwise, and hold it/fan it under running water to rinse it.  Then slice it thinly, cross-wise, into thin slices.
-Slice the zucchini into thin rounds, and then quarter the rounds.  Chiffonade the basil.
-Heat the butter and olive oil in a large pan.  Add the leeks, and saute until translucent.  Add the zucchini and corn, and saute 3-5 minutes.  Add the basil, salt, and pepper, and serve.

Poblano-Avocado Salsa

We had this on some simple grilled shrimp tacos, but it would also be fantastic just with chips, or topping spice-rubbed steak or chicken.  It's cool and refreshing, with a nice lime flavor to it.  There's not really any heat at all, but you could change that by leaving in the poblano seeds or adding in some diced jalapenos.

Poblano-Avocado Salsa
adapted from Weber's Real Grilling

1 ear corn, husked
6 scallions, white and light green parts only, roots removed
1 poblano chile
2 roma tomatoes, diced
2 small or 1 large avocado, diced
1-2 Tbsp chopped cilantro
1-2 Tbsp fresh lime juice
1/4 tsp kosher salt
1/4 tsp pepper
1 Tbsp olive oil

-Lightly brush the corn, scallions, and poblano with olive oil.
-Grill the corn, scallions, and poblano over direct medium heat, turning occasionally. The corn should be browned in spots and tender (10-12 minutes); the scallions should be lightly marked (3-4 minutes); and the poblano should be blackened and blistered in spots (10-12 minutes).
-When the poblano is cool enough to handle, remove the skin and scrape out seeds.  Dice it finely and put it into a medium bowl.
-Cut the corn kernels off the cob and add them to the bowl.  Finely dice the scallion and add it to the bowl.
-Add the remaining ingredients and mix gently.

No-Bake Cookies

These are some of Jamie's favorite cookies, and were a special request of his on Father's Day.  (Recipe is courtesy of his mom, Mavis.)

No-Bake Cookies


2 cups sugar
1 stick butter
1/2 cup milk
1/2 cup cocoa
1/2 cup peanut butter
3 cups quick oats
1 tsp vanilla


-Mix together the sugar, butter, milk, and cocoa in a saucepan.  Bring to a hard boil, and boil 1 minute.  Remove from heat.
-Add the peanut butter and vanilla and stir until smooth.  Stir in the oats.
-Drop by spoonfuls onto waxed paper, and cool in the fridge.
(Store in the fridge.)

Toasted Almond Scones with Cranberry Butter

 

YUM.

Toasted Almond Scones with Cranberry Butter.  (sigh)  I could happily eat these for breakfast every day.

Toasted Almond Scones
from Baking From My Home to Yours by Dorie Greenspan

1 cup blanched almonds, toasted
2 Tbsp sugar
1 egg
1/3 cup heavy cream
1/4 cup milk
1/8 tsp almond extract
1 3/4 cup flour
1 Tbsp baking powder
1/4 tsp salt
1 stick (8 Tbsp) cold, unsalted butter, cut into small pieces
1/4 cup sliced almonds

-Put a rack in the center of the oven and preheat to 400.  Line a baking sheet with parchment paper.
-Divide the toasted almonds in half.  Finely grind 1/2 cup in a food processor with the sugar, taking care not to overgrind and end up with almond butter.  Finely chop the other 1/2 cup nuts.
-Stir the egg, cream, milk, and almond extract together.
-Whisk the flour, ground almonds/sugar, baking powder, and salt together in a large bowl.  Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour.  Using a pastry blender, cut the butter into the mixture until the mixture is pebbly.
-Pour the liquid ingredients into the flour/butter mixture and stir with a fork until the dough, which will be wet and sticky, comes together.  Stir in the chopped almonds.
-Still in the bowl, knead the dough gently by hand, or turn with a rubber spatula 8-10 times.  Turn out onto a lightly floured surface and divide in half.  Working with one piece at a time, pat into a rough circle about 5 inches in diameter.  Cut each of the 2 circles into 6 wedges.  Top each wedge with a few sliced almonds, if you're using them.  Place on the baking sheet.
-Bake scones 20-22 minutes, until the tops are golden and firm-ish.  Transfer to a rack and cool 10 minutes (or to room temp.) before serving.

(The scones can be frozen, unbaked, once they're cut into wedges.  Wrap each one airtight.  Don't defrost before baking - just add about 2 minutes to the baking time.)


Cranberry Butter
adapted from Tasty Kitchen

1 lb butter, softened
1/2 cup chopped cranberries
1/2 cup honey
zest of 1 orange
pinch of salt

-Combine.  Store in fridge, but let soften a bit before serving.

(This is good on scones, muffins, toast, pancakes, waffles, rolls, bagels...)

Chocolate Lava Muffins

Easy, yummy, and chocolatey. 

Chocolate Lava Muffins

8 oz chocolate chips
1 stick butter
1/2 tsp vanilla
1/2 cup sugar
3 Tbsp flour
1/4 tsp salt
4 eggs
butter, to coat the muffin tin
1 Tbsp cocoa powder

-Preheat the oven to 375.
-Carefully melt the chocolate chips and butter in a saucepan over low heat, stirring constantly.  Stir in the vanilla.  Remove from heat and pour into a small bowl so it doesn't continue to heat/cook in the saucepan.
-In the bowl of an electric mixer, stir together the sugar, flour, and salt.  Add the chocolate and mix well.  Add the eggs one at a time, fully incorporating each before adding the next.  Beat on high until creamy and light in color, about 4 minutes.  Chill while you prepare the muffin tin.
-Coat each muffin cup, as well as the top of the tin, with butter.  Dust with cocoa powder, then tap out the excess.  Scoop the batter into the muffin cups and bake 10-11 minutes.  The outsides should be set, but the insides should still be gooey.
-Serve warm - excellent with vanilla ice cream!

*You can make the batter ahead of time and keep it in the fridge until after dinner.  You can also prepare the muffin tin ahead of time.  All you'll have to do after dinner is bake.
*These are great leftover, as well.  The centers firm up a little bit, but stay nice and moist.

Apple Spice Bars

These are wonderful!  They are dense and moist, and chock-full of apples.  You don't have to peel the apples, so they come together pretty quickly.  They're good for dessert, but I also happily had them for breakfast a few times.  (You could think of them as a kind of coffee cake if that makes you feel better about it!)



Apple Spice Bars

2 cups plus 2 Tbsp flour
2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
a pinch of ground cloves
1/2 cup butter, melted
1 cup packed brown sugar
1 cup white sugar
2 large eggs
1 Tbsp vanilla
2 apples, cored and diced - about 2 cups (You don't have to peel these.  I used Fuji, since I had them on hand.)
cinnamon sugar for sprinkling

-Preheat the oven to 350, and line a 9x13 pan with foil* and baking spray.
-In a medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.  Whisk to combine, smell the mixture and sigh happily, then set aside. 
-In bowl of stand mixer, combine sugars and butter on medium high and beat until light and fluffy, about 1 minute.  Add eggs one at a time, beating well to combine.  Add vanilla and beat to combine.  (At this point, scrape down the sides of the bowl with a spatula, and beat another few seconds.)  Then turn the mixer on low and fold in flour mixture a little at a time until just combined.  Fold in apples.
-Spread the mixture (it will be thick) evenly into prepared pan and sprinkle generously with cinnamon sugar.  Bake until golden brown, about 30 minutes.  Remove from oven and cool completely before removing from pan.

*note - I think you could skip the foil step and just spray the pan and leave them in there after they bake.  I did the foil step, removed them from the pan using the foil after they had cooled, and then put the whole 9x13 slab back into the pan, minus the foil, for storage.  It seems like an unnecessary step.

Marshmallow Brownies

Technically, I guess these are blondies, not brownies.  This is a recipe I picked up from Baked Perfection, and they're oh-so-yummy!

Marshmallow Brownies

1 cup butterscotch chips
1/2 cup (1 stick) butter
1 1/2 cups flour
1 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
2 eggs
2 cups mini marshmallows
2 cups semi-sweet chocolate chips

-Heat the oven to 350, and grease/spray a 9x13 baking dish.
-In a sauce pan over medium heat, melt the butterscotch chips and butter, stirring constantly until smooth.  As soon as the butter and chips are melted, remove from heat and transfer to a mixing bowl.  (Do not over heat.)  Cool to room temp.
-Using an electric mixer, beat the flour, brown sugar, baking powder, salt, vanilla, and eggs into the butter/butterscotch mixture.  When blended (will be pretty thick), mix in the chocolate chips and marshmallows.
-Spread the batter evenly into the prepared pan.  Bake 25 minutes.  Let cool 2-3 hours before cutting, or they'll be very sticky.