Feeding the Big Guy

Vegan Chocolate Cupcakes

2012-01-10T15:37:00.007-05:00

Because a good cupcake is a necessity: no matter what!

These little treasures are moist, fluffy and incredibly delicious. The recipe, from Divvies Bakery, was featured on the Martha Stewart Show and then published in Martha's cookbook, Cupcakes. They are 110% amazing, from first through final bite. Make 'em! NOW!

VEGAN CHOCOLATE CUPCAKES
(from Marta Stewart's Cupcakes)
yield 12 standard or 24 mini cupcakes

What you'll need:
1 1/2 cups cake flour (not self-rising), sifted
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup + 1 tablespoon vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1 1/4 cups water

1. Preheat oven to 350. Line or grease and dust muffin tins.

2. Sift together cake flour, granulated sugar, cocoa, baking soda and salt.

3. With electric mixer on medium-high speed, mix together oil, vinegar, vanilla and water until well combined. Add flour mixture and mix until smooth, scraping down sides of bowl as needed (batter will be thin).

4. Divide batter evenly among cups, filling each three-quarters full. Bake until a cake tester inserted into centers comes out clean (20-25 minutes for standard tins, 15-20 minutes for mini). Turn out cupcakes onto a wire rack and let cool completely.

5. Before serving, dust with cocoa powder and confectioners sugar, or frost with your favorite (vegan) frosting.

Carrot Soup

2012-01-08T07:46:00.006-05:00

Winter at my house means steaming hot bowls of soup with crusty bread and a salad. It's one of the reasons winter is my favorite season. There's nothing quite like warming up a cold kitchen, simmering a pot of broth and vegetables for dinner. Many childhood memories return to me when soup is on the table.

Carrot soup is one of my all time favorites. It's easy and delicious. Even better, no one can turn it down; children and adults alike love this bright orange dish.

Soup: it's what's for dinner.

CARROT SOUP

(from Heidi's recipe box)

What you'll need:

2 tablespoons butter

1 medium onion, finely chopped

3 cups finely chopped carrots

1 quart vegetable broth

2 teaspoons tomato paste

2 tablespoons raw white rice

salt, to taste

white pepper, to taste

1/2 cup heavy cream or half-and-half

1. In a heavy pot, melt the butter over moderate heat. Add the onions and cook, stirring occasionally for 5 minutes, or until they are soft but not browned. Add the carrots, vegetable broth, tomato paste and rice; simmer gently uncovered for 30 minutes. When carrots are soft, puree soup with an immersion blender (or by carefully transferring in batches to a stand up blender). Season soup with salt and white pepper, and stir in the cream. Serve immediately.

*This soup can easily be made vegan by using non-dairy butter (or olive oil) and omitting the cream.

Sleepover Gals

2012-01-04T14:36:00.006-05:00

A little girl I love is having a birthday next week. Knowing her personality and artistic curiosity, I wanted to make a gift that would be fun for her to both look at and play with.

Here's what I came up with:

The Sleepover Gals!

Three little friends,

tucked into sleeping bags,

ready for a sleepover party!

Aren't they fun?

Another amazing project from Hillary Lang's book Wee Wonderfuls.

2012 Aspirations

2012-01-01T08:46:00.002-05:00

Hooray for 2012, all fresh and bright and clean. I love the opening of a new year more than just about any other time. There's something comforting in it's possibility---in aspiring toward twelve months of joy and accomplishment. Friends and regular FTBG readers are familiar with a few of my New Year's traditions including my Top 10 Books List and my coming year's aspirations.

This past year was one of happy moments and creative triumphs, complicated by a few obstacles and heartbreaks.

We continued making progress on our seemingly never-ending list of home improvements (finally finishing the master bedroom and nursery, completely re-landscaping our garden area and replacing several doors and windows). We traveled quite a bit (Jamaica, Idaho, Vermont, Portsmouth, and Washington DC) and hosted many friends and family members for cheerful times in Malden. I kept up my running routine, read 36 books, knit, sewed and generally created many fun projects and together, Joe and I grew an incredible garden.

Early in the year we were struck by some unfortunate news pertaining to our Ethiopian adoption. It's a complex tale that wound us through periods of grief and frustration, but ultimately resulted in our closing the year waiting on a new list to adopt a child (or two) through the state of Massachusetts' public adoption system. We're on the right path, and we're hopeful.

All in all, I am grateful to have experienced 2011. It was a year I will never forget; lessons learned, memories made and love deepened.

And now I welcome (with arms wide open) 2012. May it be a year of growth and happiness for us all!

Holli's 2012 Aspirations (a partial list):

Develop watercolor painting skills
Record a daily journal
Eat vegan 4 times each week
Learn to speak Spanish
Read/Listen to 40 books
Go on a maple tapping trip
Log 600 miles jogging
Weight train twice a week
Learn to play chess
Give proofs of love
Maintain weight
Travel to Idaho, St. Louis, and Europe
Laugh more
Participate in a fun run
Say yes
Play tennis
Create a 2013 knitted monster calendar

For those of you curious about this tradition, check out my first FTBG post on the topic: 2007. Posts that followed in 2008, 2009, 2010 and 2011 might also be insightful. I find Aspirations a fun and meaningful way to think about my year ahead with out feeling confined by and guilty about "resolutions".

Best Books of 2011

2011-12-30T09:04:00.003-05:00

I read or listened to a total of 36 books in 2011 and thoroughly enjoyed most of them. Sure, there were a few duds in the mix (I'm looking at you Freedom) but overall, assembling this year's list of Best Books hasn't been an easy task.

In fact many books were loved so equally, I wasn't sure I could choose a favorite. It's safe to say that my Top 10 for 2011 are ALL must reads. I can guarantee unequivocal satisfaction!

And now, without further ado:

TOP TEN:
1. Interpreter of Maladies, Jhumpa Lahiri
2. The Paris Wife, Paula McLain
3. Bel Canto, Ann Patchett
4. Abide With Me, Elizabeth Strout
5. East Eden, John Steinbeck
6. True Grit, Charles Portis
7. Little Bee, Chris Cleave
8. The Glass Castle, Jeannette Walls
9. Olive Kitteridge, Elizabeth Strout
10. Little Women, Louisa May Alcott

TOP FIVE:
1. Olive Kitteridge, Elizabeth Strout
2. The Glass Castle, Jeannette Walls
3. True Grit, Charles Portis
4. East Eden, John Steinbeck
5. The Paris Wife, Paula McLain

NUMBER ONE BOOK OF 2011:
1. The Glass Castle, Jeannette Walls

________________________

* My 2006, 2007, 2008, 2009, 2010, and now 2011 Top 10 Books lists can all be found in the right hand menu bar in my blog any time of the year. The 2008 post explains where this tradition came from.

* And as an FYI - my Goodreads account lists all the books I've read for many years in a row, including the complete list for 2011.

Eddie

2011-12-23T09:51:00.007-05:00

Earlier this month a good friend's son turned two. He's a special boy and deserved a special gift.

Joe and I tossed several gift possibilities back and forth, ultimately deciding that a handmade doll would be juuuust right. May I introduce you to Eddie:

I had such a great time assembling him; choosing fabric, cutting out the pattern and hand-stitching his body together. His green cords and striped top were stitched by machine. In fact, his itty-bitty t-shirt is an actual little boy's shirt, heavily modified and pieced back together. Pretty clever, right?

Eddie, with his tussled brown 'hair', is a total doll: literally and figuratively.

Pattern from Hillary Lang's book Wee Wonderfuls.

Holly: The Other Christmas Monster

2011-12-18T14:48:00.006-05:00

Introducing Ivy's best friend, Holly.

And check out their joint Christmas card:

Ahhh, these two; making everything merry and bright.

Pattern: Holly (of Holly, Ivy and Steve) by Rebecca Danger

Yarn: Various Sock Leftovers
Started: December 14, 2011
Finished: December 17, 2011
Raveled: Here

Ivy: The Christmas Monster

2011-12-10T13:48:00.004-05:00

Stay tuned: Ivy's best friend, Holly, is coming soon.

Pattern: Ivy (of Holly, Ivy and Steve) by Rebecca Danger

Yarn: Various Sock Leftovers
Started: December 6, 2011
Finished: December 9, 2011
Raveled: Here (featuring more photos)

Mermaid

2011-12-07T12:17:00.006-05:00

For more than twenty-five years I have been completely fascinated with the idea of mermaids. Ron Howard's 1984 film, Splash, was definitely the cornerstone of a captivation that has grown so intense, I now find it all but impossible to pass any image of a mermaid without "ooohing", "aaahing" and in some cases purchasing whatever the item is.

The mythology, the history, the legend; simply put, I heart mermaids.
A lot.

I'm sure you can image the pleasure I felt while putting this little charmer together. I quilted her fabric tail and used wool felt for both her body and hair. She's lightly stuffed and registers in at a petite five inches tall.

Pattern from the ever-inspiring Hillary Lang's book Wee Wonderfuls.

Lloyd: The Fastidious Monster

2011-12-03T11:16:00.005-05:00

The community grows.

Lloyd: fastidious, cautious, bright. A good guy to know.

Tentatively fitting in.

Pattern: Lurleen by Rebecca Danger
Yarn: Malabrigo Worsted
Started: December 1, 2011
Finished: December 2, 2011
Raveled: Here (featuring more photos)

Maddox: The Mischievous Monster

2011-11-29T11:25:00.005-05:00

I've come down with what appears to be my annual cold: a tight chest, stuffy nose and crippled larynx. I made it through the long weekend but have now been out of work the past two days.

Yesterday, home alone feeling sorry for myself, I decided to liven things up a bit.

May I introduce you to Maddox, the third little guy in my monster series.

Albert and Frances are making his acquaintance and I'm pleased to report he's fitting right in.

Pattern: Maddox by Rebecca Danger
Yarn: Berroco Comfort
Started: November 28, 2011
Finished: November 28, 2011
Raveled: Here (featuring more photos)

Samet Savory Bagels

2011-11-27T15:49:00.006-05:00

I've been making bagels since I was a teenager. My Mom put me to the task when I lived at home and over the years I've developed quite a knack for the process.

Oddly enough, Joe calls the bagels I make "Samet Savories" --- and even though I'm an Adams, I let it slide. He obviously wants in on the credit, and I can totally understand why; his little Gentile makes a pretty fantastic bagel.

And, to be fair, Samet Savory does sound far better than Adams Savory. Don't you think?

SAMET SAVORY BAGELS

(from King Arthur Flour's Bakers Companion)

What you'll need for the dough:

1 tablespoon instant yeast

4 cups unbleached all purpose flour

2 teaspoons salt

1 tablespoon brown sugar

1 1/2 cups lukewarm water

everything bagel topping (optional)

What you'll need for the water bath:

2 quarts water

2 tablespoons brown sugar

1/2 teaspoon salt

1. Combine all the dough ingredients in a mixing bowl and knead by machine (I use a Kitchen Aid stand mixer) on low speed for 10 minutes [alternatively you could knead vigorously by hand for 10-15 minutes] . The dough will be ready when it "thwaps" on the side of the bowl and holds its shape without spreading at all when you stop the mixer. Place dough in a lightly greased bowl and set it aside to rise until noticeably puffy, though not necessarily doubled in bulk, 1 to 1.5 hours.

2. Transfer the dough to a work surface and divide it into eight pieces. Working with one piece at a time, roll it into a smooth, round ball. Using your index finger poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 2 inches in diameter. Cover the shaped dough with plastic wrap and let them rest for about 30 minutes. They will puff very slightly.

3. While the shaped dough is resting, prepare the water bath by heating the water, sugar and salt to a very gentle boil in a large pot. Preheat the oven to 425.

4. Transfer the bagels, four at a time, if possible, to the simmering water. Boil the bagels for 2 minutes, gently flip them over, and boil 1 minute more. Using a fork (or skimmer) remove the bagels from water and place them on a parchment lined baking sheet. Repeat with the remaining bagels. Then bake for 20-25 minutes until brown.

5. If you want to add seeds, onion, etc do so after boiling while the dough is a bit sticky.

Visit to Washington DC | Annapolis, MD

2011-11-26T11:37:00.005-05:00

Joe and I visited our friends the Ladensons in Washington DC last weekend. We spent some time wandering up and down the National Mall and were happy to see the new-to-us Martin Luther King and World War II Memorials.

A day trip to Annapolis, MD was also really fun. We're hoping to go back in May before the Ladenson crew heads off to their next posting in the UAE. The cherry blossoms should be a full bloom! Won't that be fun?

Tag Along Doll: Tabitha

2011-11-15T11:39:00.006-05:00

This past weekend I went back to my crafting roots with some wool felt, cotton fabric and a basic needle and thread.

I'm far more precise with my fingers than a sewing machine, so opted to piece Tabitha together entirely by hand. I did sew three seams (for her dress) with my machine -- straight lines are hard to mess up.

Stuffed full of love, Tabitha is going to be pure joy to give away. Though, I have to admit, I kind of want a Tag Along Doll to keep.

I got the pattern for this 13" doll from Hillary Lang's book Wee Wonderfuls. What a splendid collection of amazing toys. Ms. Lang is a genius!

Stay tuned...more dolls and toys to follow.

Frances: The Charismatic Monster

2011-11-12T10:01:00.010-05:00

Albert has a new friend.

Her name is Frances.

She's charismatic and charming: tons of fun to be around.

In fact, she's been cracking us up since we met her.

Pattern: Frances by Rebecca Danger
Yarn: Cascade 220
Started: November 7, 2011
Finished: November 10, 2011
Raveled: Here (featuring more photos)

Globe Trotter Socks

2011-11-10T14:36:00.005-05:00

Someone dear to me is celebrating a milestone birthday in December.

To mark the occasion I knit a pair of socks.

They are soft and warm and perfectly befitting a man of his stature; this chestnut-henna colorway is rich in it's simple complexity.

Pattern: Globe Trotter Socks by Jodie St. Clair
Yarn: Madelinetosh Tosh Sock
Started: October 2, 2011
Finished: November 7, 2011
Raveled: Here

Three Bean Chili and Cornbread

2011-11-05T12:37:00.007-05:00

Nothing warms up a cold winter night quite like a combination of chili and cornbread. The recipe below for vegan chili is one of the best I've ever eaten. Enjoy atop a thick slice of cornbread and suddenly everything feels juuuust right.

THREE BEAN CHILI
(from 30-Day Vegan Challenge)

What you'll need:
3-4 tablespoons water
1 medium yellow onion, coarsely chopped
5 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon coriander
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 16-oz can diced tomatoes with juice
1 1/2 cups fresh/frozen corn (or 1 15-ounce can)
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
salt and freshly ground pepper, to taste

1. Heat up water in a large soup pot over medium heat. Add the onions, garlic, chili powder, coriander, cumin and cayenne; cook stirring for 5 minutes, until the onions trun translucent.

2. Stir in the tomatoes, corn and all the beans.

3. Lower the heat and simmer for 30 minutes. Season with salt and black pepper. Turn off heat. Serve in shallow bowls with cilantro or parsley and other fixings as you desire.

CORNBREAD

(from The Joy of Vegan Baking)

What you'll need:
1 1/2 cup soy milk
1 1/2 tablespoons distilled white vinegar
1 cup cornmeal
1 cup all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons canola oil
1/2 to 1 cup whole corn kernels (optional)

1. Preheat oven to 425. Grease a 9x9 inch baking dish.

2. In a small bowl, combine the milk and vinegar; set aside.

3. Mix the cornmeal, flour, salt, sugar, baking soda and baking powder. Add the milk/vinegar and the oil. If adding corn kernels, add them. Stir until just blended. Spread the batter evenly in the baking dish. Bake until the top is golden brown, 25 to 30 minutes.

Creamy Butternut Squash Soup

2011-11-04T08:36:00.005-05:00

Soup has returned to our regular meal rotation. I love a piping hot bowl of soup with a big salad and a fresh loaf of bread for dinner (and then leftovers for lunch many days later). This creamy butternut squash soup is hearty and delicious. The coconut milk and cracked pepper give it a spicy, almost Indian, twist.

CREAMY BUTTERNUT SQUASH SOUP
(from Holli's kitchen)

What you'll need:
1 large onion, chopped
5 cloves garlic, minced
1 three-pound butternut squash, peeled, gutted and cubed
2 tablespoons olive oil
1/2 teaspoon freshly grated nutmeg
4-5 cups vegetable broth (enough to cover the squash)
1/4 cup white rice, uncooked
1 cup coconut milk
salt and freshly cracked pepper, to taste

1. In a large pot cook the onions in olive oil until translucent; 5-7 minutes. Add nutmeg, salt and cracked pepper, stirring to combine. Add butternut squash and enough vegetable broth to cover the squash. Bring to a boil, then reduce heat, add the white rice and cover. Allow the soup to simmer (stirring occasionally) 20-25 minutes, until squash is tender. Transfer in batched to a blender and process with the coconut milk until smooth and creamy.

Matryoshka Doll Ornament

2011-10-30T15:58:00.005-05:00

Boston was blanketed with several inches of snow over night; a crisp, beautiful reminder of what's to come. I love winter!

In the spirit of the coming holidays, look what I've been working on: a matryoshka doll ornament.

Pretty sweet, isn't she?

Pattern: Matryoshka Doll Ornament by Amy Gaines
Yarn: Various scraps of Berroco Ultra Alpaca Light
Started: October 25, 2011
Finished: October 26, 2011
Raveled: Here

Creamy Macaroni and Cheese

2011-10-25T13:45:00.006-05:00

Are you ready to be impressed? Allow me to introduce you to:

Macaroni and Cheese.
Made with no diary.
That tastes amazing; creamy, thick and so delicious it'll blow your mind.

I have made this main course once a week for the last four weeks and every single time we eat it, Joe and I are re-wowed! It is truly incredible to make cheese from little more than raw cashews, soy milk and nutritional yeast (kind of yucky name, but a totally amazing product!).

If you are looking for comfort-food vegan-style, this is your dish.

CREAMY MACARONI and CHEESE
(from 30-Day Vegan Challenge)

What you'll need:
1 1/4 cup raw cashews
1/2 cup nutritional yeast
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon garlic powder
1/8 teaspoon ground white pepper
3 1/2 cups plain soy milk
3 tablespoons cornstarch
1/2 cup canola oil
1/4 cup yellow or white miso paste
juice of 1 lemon
16 ounces, macaroni, cooked

1. Add the cashews to the large bowl of a food processor; finely grind the cashews - don't allow them to turn into paste. Add the nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse a few more times to blend in the spices.

2. Combine the milk, cornstarch, and oil in a heavy saucepan. Bring to a simmer over high heat. Decrease the heat to low-medium, cover and simmer, stirring occasionally for 10 minutes or until the thickener is dissolved.

3. With the food processor running, gradually add the milk mixture to the cashew mixture. Blend for 2 minutes, or until very smooth and creamy. Next blend in the miso and lemon juice.

4. Combine the cheese with cooked macaroni (you may not need all the cheese -- leftover can be saved for pouring over broccoli or to use as fondue). Pour the mac and cheese into a 1.5 quart casserole dish, top with croutons*. Cover and bake at 375 for 25 minutes, or until heated through. Uncover and bake another 20-25 minutes until topping is golden brown and crisp. Serve HOT.

*I make my own croutons by cubing a day-old baguette and quickly coating the cubes with a few sprays of Pam. Evenly toss coated cubes with 1/4 teaspoon table salt and 1 teaspoon dried parsley flakes.

Albert: The Absent-Minded Monster

2011-10-22T09:46:00.008-05:00

Several years ago I fell in love with Rebecca Danger's Danger Craft Monsters. I purchased a few of her patterns and never seemed to find the time to knit one of them up.

During my Mom's recent visit to Boston, we each finally knit a monster. Albert is the first of many to come off my needles. I'm completely smitten.

Stay tuned...friends to follow.

Pattern: Albert by Rebecca Danger
Yarn: Cascade 220 Superwash
Started: October 17, 2011
Finished: October 20, 2011
Raveled: Here (featuring another photo)

Chocolate Mousse Pie

2011-10-18T11:34:00.006-05:00

This chocolate mousse pie is easy, nutritious, low-fat and super duper satisfying. It's also vegan and will amaze people who "don't like tofu".

CHOCOLATE MOUSSE PIE
(from 30-Day Vegan Challenge)

What you'll need for the mousse filling:
1 cup semi-sweet chocolate chips
12 ounces silken tofu (I used lite silken tofu)
1/2 cup soy milk
1 teaspoon vanilla extract

What you'll need for the graham cracker crust:
9 graham crackers
1/4 cup granulated sugar
4 tablespoons nondairy butter, melted

1. Prepare the mousse: place the chocolate chips in a microwave safe bowl. Microwave for 60 seconds - remove and stir. Return to cook for another 60 seconds; stirring to ensure even melting. Meanwhile, in a food processor, blend tofu, soy milk and vanilla until smooth. Add the melted chocolate chips and blend until very smooth and even (about 2-3 minutes).

2. Prepare the graham cracker crust: in a food processor crush graham crackers into crumbs. Pulse in granulated sugar. Add melted butter and incorporate into graham cracker crumbs by pulsing several times.

3. Press graham cracker mixture into pie plate. Pour mousse on top. Chill in refrigerator at least 1 hour before serving.

*This recipe can also be made as a mousse and served in individual bowls sans the graham cracker crust.

**It is also excellent frozen into fudgesicles.

Vegan-ized

2011-10-14T14:38:00.004-05:00

Today marks the final day of my 30-Day Vegan Challenge; I read the book, I got on board, and I'm totally enjoying eating vegan! The adventures in baking and cooking have been interesting and educational (not to mention DELICIOUS) and the changes in how I feel can't be beat.

For ease-of-use, I updated the recipes menu bar on Feeding the Big Guy, tagging recipes as "vegan" where appropriate. Many of the recipes featured here were vegan all along, or could easily have been made vegan by replacing cow's milk with soy (or other nut milks), omitting cheeses used as garnish, substituting dairy butter with the non-dairy kind, and replacing eggs with milled flax seeds or Ener-G.

It's easier than it sounds. I hope you'll poke around, give a few of the recipes a try and let me know if you have any questions.

Black Bean and Sweet Potato Tacos

2011-10-12T13:39:00.005-05:00

Joy the Baker is at it again! This time stirring up the most incredible combination of flavors and colors---encouraging me to re-think the traditional taco.

Her Black Bean and Sweet Potato Tacos were out-of-this-world delicious. The balance of zingy lime and red chili flakes brought an extra touch of hot and cold to a beautifully assembled, utterly delicious, sweet yet spicy dish. Make these without modification. You will love them!

BLACK BEAN and SWEET POTATO TACOS
(from Joy the Baker)

What you'll need for the potatoes:
2 sweet potatoes, peeled, cut into small cubes
1 tablespoon olive oil
salt and red chili flakes to taste
juice of 1 lime

What you'll need for the cabbage slaw:
2 heaping cups shredded cabbage
1/4 cup finely diced yellow onions
2 heaping tablespoons chopped cilantro
juice of 2 limes
salt and red chili flakes to taste

What you'll need for the black beans:
1 teaspoon olive oil
1/4 cup finely diced yellow onions
1 teaspoon ground cumin
1 (15-oz) can black beans, drained and rinsed
juice of 1 lime
small corn tortillas

1. Prepare the potatoes: preheat oven to 400 degrees, with rack in center. Place peeled and diced sweet potatoes in a bowl with olive oil, salt, chili flakes and lime juice. Toss to coat; pour out on a parchment lined cookie sheet. Place in the oven to bake until softened through and toasted brown; about 45 minutes. Remove the cookie sheet a few times during baking to toss the potatoes. When cooked through, remove from the oven and let stand.

2. Prepare the cabbage slaw while potatoes cook: in a medium bowl, place cabbage, onion, cilantro, lime juice, salt and chili flakes. Toss to coat and set aside. (Letting the cabbage slaw sit will help soften the cabbage -- I prepared mine several hours before we ate it.)

3. Prepare the beans: heat olive oil in a medium saucepan. Add onions and cook until translucent, about 3 minutes. Add ground cumin and stir until fragrant. Add beans and lime juice and salt to taste. Cook until heated through.

4. Warm corn tortillas and assemble tacos. ENJOY!

Baked Apples

2011-10-11T12:29:00.005-05:00

We picked twenty pounds of apples this weekend at Russell Orchards in Ipswich, MA. It was an unbelievable 85 degree day---perfect for walking among the trees followed by a hay ride back to the main house when we had our fill.

Saturday evening I made an apple pie, the first of the season. Sunday morning I turned 10 pounds of apples into 2.5 quarts of sauce and Monday night for dinner dessert I baked apples for Joe and I.

Have you ever baked an apple?

If not, you really should. Not only are they a sweet dessert that feels reasonably 'healthy', they are easy to prepare and produce the most gorgeous individual serving sized treats around. What's not to love!?

BAKED APPLES

What you'll need:
4 large baking apples (I used MacIntosh)
1/4 cup walnuts
1/4 raisins
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon butter
3/4 cup boiling water

1. Preheat oven to 375. Wash apples and remove cores, using a melon baller or paring knife (first cut out the stem area followed by the core/seeds). Be careful not puncture all the way through the bottom of the apple. Set cored apples aside.

2. In the bowl of a food processor pulse walnuts and raisins until coarsely chopped. Add brown sugar and cinnamon and pulse to combine.

3. Stuff apples with brown sugar/walnut/raisin mixture. Place apples in a 9" square baking dish. Pour 3/4 cup boiling water in bottom of dish, allowing apples to stand in the water. Top each apple with one quarter of the butter. Bake for 40-55 minutes, until apples are done, but not mushy.

4. Serve immediately.

Spicy Squash with Lentils

2011-09-28T14:41:00.006-05:00

Here's another real treat: spicy butternut squash roasted to perfection and then tossed with tender black lentils and finely chopped mint.

Serve as a main dish with a thick slice of bread, or top a bed of spinach with it and serve as a side. Either way, this sweet and savory dish is mmmm, mmmm, good!

SPICY SQUASH and LENTIL SALAD
(from Smitten Kitchen)

What you'll need:
3/4 cup black lentils
2 pound butternut squash, peeled, seeded and cut into 1" cubes
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon coarse salt
1/4 cup thinly sliced mint leaves
1 tablespoon red wine vinegar

1. Preheat oven to 400 degrees. Toss cubed squash with 2 tablespoons oil, cumin, paprika and salt. Arrange in a single layer on a baking sheet and roast for 20 minutes. Flip pieces and roast for an additional 10-15 minutes, until tender. Cool.

2. Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. Cook lentils in boiling salted water until tender, but firm, about 30 minutes. Rinse with cold water, then drain and cool.

3. Gently combine cooled lentils and squash with mint, vinegar and remaining tablespoon of oil. Season with salt and pepper (and extra vinegar) as needed.

*this colorful dish tastes great served at room temperature and even better the next day; cold.

Banana Chocolate Chip Muffins

2011-09-26T11:20:00.010-05:00

My 30-day vegan challenge continues (more detailed post will follow at some point in the future--promise!), and I'm thoroughly enjoying the adventure of it all.

Baking without eggs is one of the most amazing things! I've never been a lover of eggs -- just ask my parents (perhaps a more detailed post should follow about this at some point too?) and discovering the science behind making ingredients bind and rise without eggs is really pretty fascinating.

Colleen Patrick-Goudreau's vegan recipes are thoughtful, simple and delicious. Her banana chocolate chip muffins are perfect: light and fluffy with just a taste of sweet and chocolate.

Make these pronto! Your tummy will thank you!

BANANA CHOCOLATE CHIP MUFFINS
(from 30-Day Vegan Challenge)
yield: 9 large or 18 regular muffins

What you'll need:
2 cups whole-wheat pastry flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/3 cup canola oil
4 ripe bananas
1/4 cup water
1 teaspoon vanilla extract
1 cup semisweet chocolate chips (and/or 1 cup walnuts)

1. Preheat oven to 350 degrees. Lightly grease muffin tins, or line with paper liners.

2. In a medium bowl, mix together the flour, baking soda and salt; set aside.

3. Peel bananas and break them into the bowl of a food processor; puree them along with the sugar and the oil until smooth. Add the water and vanilla; puree. Transfer banana mixture to a large bowl. Stir in the flour combo and add the chocolate chips.

4. Fill each muffin tin 3/4 full. Bake for 20-23 minutes until they are golden brown and a toothpick inserted into the center comes out clean.

Tomato Lovin'

2011-09-23T12:47:00.006-05:00

Wanna make your mouth water?

HOLLI'S ROASTED TOMATO MARINARA
(serves 2-4)

What you'll need:
4 (or so) fresh tomatoes, halved
4 (or so) cloves garlic, peeled
1 tablespoon olive oil
handful of fresh basil leaves

1. Preheat oven to 450 degrees F. Line a cookie sheet with parchment paper. Place halved tomatoes cut side down on the sheet, allowing for an inch of space all the way around. Drop several cloves of garlic among the tomatoes, then drizzle everything with a tablespoon (or so) olive oil. Roast in the oven for about 35 minutes: until tomatoes are oozing juice and skin is pulling off.

2. Move tomatoes, garlic and as much juice as you can muster, into the bowl of a food processor. Sprinkle with salt and freshly ground pepper. Add a handful of fresh basil leaves. Pulse on high for 30 seconds.

3. Serve over pasta.

Yep - it really is that easy and delicious. We've eaten a lot of this marinara over the years; as soup, as pasta sauce, as pizza sauce. In fact, I even fast canned a quart a few days ago. It'll be nice to break out in a few weeks when all fresh the tomatoes are gone.

Up in the Sky Hat

2011-09-22T11:43:00.006-05:00

During my travels to and from Idaho I whipped up a hat (more or less). Hours on planes and waiting in airports really add up!

As you may recall, this is my second attempt at Lucy Sweetland's Golden Autumn.

The first I knit using a cashmere blend sock yarn. It was a real gem.

But this one crafted from Malabrigo's silky merino makes me very very happy. It is incredibly soft (silk) and totally warm (merino) -- but best of all it's mine!

Pattern: Golden Autumn by Lucy Sweetland
Yarn: Malabrigo Silky Merino
Started: September 1, 2011
Finished: September 17, 2011
Raveled: Here (with more photos)

Sweet Corn Hash

2011-09-21T13:40:00.007-05:00

This little side dish made an appearance at our Sunday brunch with friends. It's delicious, light and very fresh. Looking for a different way to use sweet corn and new potatoes? Search no further, Sweet Corn Hash is here!

SWEET CORN HASH
(from joythebaker.com - serves 2)

What you'll need:
1 pound potatoes, cut into chunks
2 tablespoons olive oil
1 small onion, finely chopped
2 ears sweet corn
1/4 cup fresh parsley, finely chopped
salt and pepper to taste

1. Place a rack in the center of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper. Place potatoes on baking sheet, and toss with olive oil, salt, and pepper. Bake for 20-25 minutes, or until tender and cooked through.

2. While the potatoes are cooking, saute onions in a skillet, over medium heat until tender and browned. Turn off heat and set aside until potatoes are done baking.

3. Meanwhile, remove corn from cob and chop parsley. Check out this cool way of slicing corn off a cob using a bundt pan for support. Genius!

4. When potatoes are done baking, remove from the oven and place in the skillet with the onions. Cook over low heat. Add corn and salt/pepper to taste. Toss until corn is just warm.

5. Remove from heat and sprinkle with parsley to serve.

Apple Cake

2011-09-19T19:12:00.012-05:00

About a year ago I bumped into a recipe for Apple Cake on one of my favorite blogs. I tagged it in my google reader and thought about it periodically. Time got away from me and apples we no longer in season, so I waited.

Hosting a brunch for friends on Sunday, after stopping at a farm stand on Saturday for apples, I finally put the recipe to the test and WHOA am I grateful! This cake is not-to-be-missed!

Since I'm doing a 30-day vegan challenge I modified the recipe using flax seed as a substitute for the eggs. I think the nutty flavor of the flax seed only intensified the deliciousness of this cake. It was a dense, moist, just-the-right-amount-of-sweet treat that really hit it out of the park for me and all of my guests.

APPLE CAKE
(from s i x o n e s e v e n)

What you'll need for the cake:
2 eggs (or flax seed substitute*)
2/3 cup oil
1/3 cup unsweetened applesauce (not chunky)
3/4 cup white sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 cups whole wheat pastry flour
3 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
4 cups cored and diced apples

What you'll need for the glaze:
1 teaspoon ground cinnamon
2 1/2 cups confectioners' sugar
2 tablespoons milk (soymilk works here too)
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Grease and flour one bundt pan. In a medium bowl, whisk together flour, spices, baking soda and salt; set aside. With a stand up or electric mixer beat oil, applesauce and eggs (substitute) until creamy. Add sugar and vanilla; mix until uniform. Add flour mixture to wet mixture in batches, gently stirring to incorporate after each one. Fold in diced apples. Spread batter in prepared bundt pan. Bake for 55 minutes, or until a toothpick inserted in center comes out clean. Allow to cool in pan for 10 minutes, then invert onto a wire rack to cool completely.

2. For the glaze, whisk all ingredients together until smooth and shiny. Add additional sugar if mixture seems too runny, or a bit more milk if it gets too thick. Place cake on wire rack over a large plate or tray to catch drippings, then slowly pour glaze over top. Allow to set completely, then transfer cake to a plate for serving.

*flax seed substitute: 1 tablespoon milled flax seed plus 3 tablespoons water replace one egg.

My Private Idaho

2011-09-11T14:45:00.003-05:00

Joe and I just returned from a week in Idaho with my family. We had a great time visiting with extended and immediate family and catching up with friends.

The video photo montage below captures most of what we did, including the Spirit of Boise hot air balloon launch (with Heather and her family), working in my parents' ginormous garden, a day trip to McCall, ID and the Lake Fork campground (where I spent my childhood summers), a hike through the sage brush foothills in the ghost town of Pearl, ID followed by a slushie at Roe Ann Drive-In (where I had my first job as a car hop) and lots of family time.

We had a great time! Thanks to everyone who helped make this trip one of our favorites.

Endpaper Mitts 2.0

2011-09-01T14:11:00.003-05:00

Another pair of Endpaper Mitts just off the needles:

A lovely, woolly, purple-y combination: 50% merino, 25% alpaca, 25% peruvian.

I like 'em. And I think the recipient will too.

Pattern: Endpaper Mitts by Eunny Jang
Yarn: Malabrigo Silky Mernio and Berroco Ultra Alpaca Light
Started: August 17, 2011
Finished: August 28, 2011
Raveled: Here

Roasted Eggplant Lasagna

2011-08-30T10:39:00.004-05:00

We've got a garden literally bursting with produce, including more eggplants than I know what to do with. As a result I'm trying new recipes...and loving everyone of them.

This eggplant lasagna was a real winner. Delicious day one; even better day two.

ROASTED EGGPLANT LASAGNA
(from epicurious.com)

What you'll need:
2 large eggplants, peeled, cut into 1-inch cubes
2 tablespoons olive oil
1 pound part-skim ricotta cheese
2 cups mixed Italian cheese
1/2 cup finely chopped shallots
1 egg
2 tablespoons chopped fresh rosemary
9 lasagna noodles - cooked very al dente
1 jar (20 oz) red tomato sauce
1/2 cup freshly grated Parmesan cheese

1. Preheat oven to 400. Line a cookie sheet with parchment paper (or brush with olive oil); set aside. Place cut eggplant cubes on clean dish towels; sprinkle lightly with salt - let stand for 20 minutes.

2. Remove 'sweat' from eggplants by blotting with another clean towel. Transfer 'dry' eggplant to prepared sheet and toss with olive oil. Roast until eggplant is tender, stirring occasionally; about 30 minutes. Set aside. Reduce oven temperature to 375.

3. While eggplant is roasting, boil lasagna noodles al dente, rinse and drain; set aside. Mix ricotta cheese, shallots, rosemary, egg and Italian cheese in a large bowl. Season with salt and pepper; set aside.

4. Spread 1/2 cup tomato sauce in bottom of a 9x13 inch baking dish. Arrange 3 lasagna noodles crosswise in a single layer in dish. Spread half of ricotta mixture over noodles. Arrange half of roasted eggplant over ricotta. Spoon generous amount of sauce over. Repeat layer: noodles, ricotta, sauce, one more time. Top with final 3 noodles. Spread remaining sauce over. Sprinkle with 1/2 cup Parmesan cheese.

5. Cover tightly with lightly oiled foil. Bake until noodles are tender and lasagna is heated through, about 45 minutes. Uncover; bake until cheese begins to brown and sauce is bubbling at edges, about 15 more minutes. Let stand 10 minutes before serving.

* this dish can be made 1 day ahead; chill.

Striped Dress

2011-08-12T20:12:00.009-05:00

Another baby has joined my family; her arrival marks niece/nephew number THIRTEEN for Joe and I! To celebrate the occasion, I've had my knitting needles click-clacking:

A teeny-tiny striped dress to fit her this fall and winter:

Paired with some bright red tights and a long-sleeved onesie she's gonna stop traffic:

And I didn't forget her older sister, either; a pair of fingerless gloves are coming her way:

I can't wait to get my hands on both these girls, early in September when I make a trip to Idaho! Hooray for a growing family. Hooray! Hooray! Hooray!

Pattern: Striped Dress by Debbie Bliss
Pattern: Modified Those Mitts by Leslie Friend
Yarn: Debbie Bliss Baby Cashmerino
Started: July 10, 2011
Finished: August 5, 2011
Raveled: Here and Here

Dahlias

2011-07-27T10:36:00.008-05:00

Back at the end of May, a work acquaintance/friend gifted me several heirloom dahlia tubers from his incredible estate on Cape Cod. The bulbs were originally his mother's and have been tended with care in his family line for more than 90 years. The tubers were delivered with much-needed instructions for planting, watering and eventual storing for the frozen months to come.

On May 31, I put them in the ground when green growth was just beginning to spout (see picture above) and I'm happy to announce that the first of many gorgeous buds have finally burst into bloom.

They are beyond beautiful! Here's hoping I am capable of successfully harvesting the bulbs this fall, dividing them into tidy bunches and putting them to sleep; safe and sound for the winter.

I certainly want many more of these spectacular specimens in my yard for years and years to come.

Endpaper Mitts

2011-07-11T15:06:00.008-05:00

Summer has officially returned to New England and small, light, won't-bulk-up-on-your-lap-while-you-knit, knits are most definitely in order; hats, socks, gloves, etc.

The past few weeks I've spent working on my first pair of Eunny Jang's Endpaper Mitts.

The fair isle design was interesting to work and the end result is pleasing to the touch.

A perfectly portable, totally functional, incredibly fun finished object!

Pattern: Endpaper Mitts by Eunny Jang
Yarn: Malabrigo Silky Mernio and Berroco Ultra Alpaca Light
Started: June 29, 2011
Finished: July 9, 2011
Raveled: Here

Cornmeal-Lime Cookies

2011-07-08T14:46:00.009-05:00

My friend Scott recently bought the Flour Bakery cookbook. He's sharing the goodness, and so am I!

*Sidebar, before I get into the recipe:
Flour Bakery is nationally known as the best place to eat sticky buns in the US. Food Network's Bobby Flay did a throw down with Flour owner/chef, Joanne Chang----I don't think I need to tell you who won. Chang is a culinary genius (not to mention a super smart Harvard alum); everything on her menu is delectable and, according to many fans, her sticky buns are worth flying all the way from Idaho to partake in (ahem: Keith/Carmen!)

Anyway, late last year Chang published the Flour Bakery Cookbook enabling sweet lovers like Scott (and me) to give her recipes our best shot. And that's exactly what we have been up to this week. Scott and I have had great fun comparing Chang's version of cornmeal-lime cookies with his and mine.

If you want a light, fresh departure from your typical chocolate based cookie, give these cornmeal-lime babies a go. They're like a summer day at the beach, for your mouth.

CORNMEAL-LIME COOKIES
(from Flour Bakery cookbook, Joanne Chang)

What you'll need for the cookies:
1 cup unsalted butter, room temperature
3/4 cup + 2 tablespoons granulated sugar
2 tablespoons grated lime zest (about 4 limes)
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup medium-coarse yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon kosher salt

What you'll need for the lime glaze:
1 cup confectioners' sugar
2 teaspoons water
2 tablespoons fresh lime juice (about 1-2 limes)
1 1/2 teaspoons finely grated lime zest (about 1 lime)

1. Position rack in center of oven and preheat to 350.

2. Using a stand mixer, cream together butter and sugar on medium speed for 5 minutes or until light and fluffy; scraping down sides of bowl as necessary. Add the lime zest and continue beating for about 1 more minute. Add the eggs and vanilla; beat for another 2-3 minutes or until thoroughly combined.

3. In a small bowl, stir together flour, cornmeal, baking powder and salt. On low speed, slowly add the flour mixture to butter-sugar mixture and mix until the flour is completely incorporated and dough is evenly mixed.

4. Drop the dough into scant 2 tablespoon balls onto a parchment lined baking sheet, spacing them about 1.5 inches apart. Flatten each ball slightly with the palm of your hand.

5. Bake for about 15-20 minutes or until cookies are pale brown around the edges, but still pale in the center and just firm to the touch in the center. Do NOT overbake; don't let the tops brown.

6. Remove from oven and let cool on a wire rack for 15-20 minutes.

7. Make the glaze: whisk together confectioners' sugar, water, lime juice and zest until smooth. Brush cookies with a thin layer of glaze, evenly coating the entire cookie. Allow to set for 10 minutes before serving or storing.

A couple of notes:

The cornmeal will give these cookies a slight 'crunch'. It's normal and yummy. If you don't want any 'crunch', run the cornmeal through a food processor for a few seconds before adding it to the flour.
Polenta is the same things as medium-coarse cornmeal; I used polenta in my version since that's what I had on hand.
You can make the glaze thicker or thinner as you see fit. I coated my cookies with thin glaze as described above, let them set, added a bit more sugar to the glaze and re-drizzled them with more.
Leftover dough can be stored in the refrigerator for up to 3 days; I baked my second tray of these cookies on dough day 2 and put them in the oven cold. They baked up perfectly.

Garden 2011

2011-07-05T15:02:00.005-05:00

Recommended: Book Edition

2011-04-22T11:33:00.008-05:00

I just finished two amazing novels. Each unique in its own way. Each strongly recommended.

First up, Little Bee by Chris Cleave.

This hauntingly unforgettable book beautifully intertwines the lives of a 16-year-old Nigerian refugee with a well-off British couple. It doesn't sound like much, but it really, really is.

Cleave had me hooked by page three with his superb style and contemporary realities. As the plot grew thicker I found myself both wanting to devour and savor his work. I didn't want it to end, but I longed to know where it would all end up.

Without saying much more (and spoiling it for you), I'll only say this: Little Bee is a must read. Excellent, inspiring, and honest throughout; do yourself a favor---read or listen to this book. Immediately.

Next up, The Paris Wife by Paula McLain.

This piece of historical fiction gives readers an in-depth look at the early life of Ernest Hemingway as he courts, marries and lives in Paris with his first wife, Hadley Richardson. Told from Hadley's perspective, this is a passionate, poignant, truly magnificent work.

Writing about Hadley in his memoir, A Moveable Feast, Hemingway said, “I wished I had died before I ever loved anyone but her.” McLain's book cracks that sentence wide open in 336 stunning, honest, tender pages.

This book repeatedly beat an emotional nerve in me. I bawled my eyes out listening to the last several chapters. It was all so complex and lovely; so steeped in regret and tragedy. Just like McLain, I was "entirely swept away by their gripping love story." And you will be too. Trust me!

Pull-Apart Cinnamon Bread

2011-04-18T06:50:00.008-05:00

Have you met Joy the Baker?

She's an award winning cook and a pretty funny girl.

For brunch with friends a few days ago I made her cinnamon sugar pull-apart bread.

It was completely amazing!

I modified her recipe a bit.

I wanted my bread machine to make the dough for me over night while I slept. So, rather than following her instructions exactly, I made a refreshing roll dough in my Breadman TR888, then took her suggestions for coating and cutting the cinnamon-sugar covered dough.

It worked perfectly!

I also added a milk glaze to the cooled loaf (whisk together 1 1/2 cups powdered sugar and 3 tablespoons milk -- use immediately).

I highly recommend that.

All in all, this was a total winner of a recipe. Fun and easy to pull apart, a great conversation piece and 100% delicious.

Give it a try. You know you want to!

Weekend in Photos

2011-04-10T13:10:00.011-05:00

For Joe's birthday we spent the weekend in Ipswich, MA.
We stayed at The Inn At Castle Hill:

We hiked around The Crane Estate, starting in the marsh and woodlands; ending at the beach:

We antiqued at Todd Farm in neighboring Rowley:

We ate lots of delicious, home-cooked food.

We slept.

We laughed.

But most of all, we basked in gratitude because we live in New England and can freely enjoy so much beauty, so close to home.

Black Beans and Sausage

2011-04-05T10:16:00.004-05:00

I'm not a super fan of fake meat products; I've told you this before. The texture and flavor usually come too-close-for-comfort, and I can't gag them down. Items pretending to be ground hamburger are the absolute worst for me. Blah, blah, blah.

On a whim I picked up a package of Trader Joe's Italian Sausage-less Sausages last week. I used them to make a black beans and sausage dish that Joe and I are both still thinking about. Those fake sausages were delicious!

This recipe will work with any fake or real sausage you might enjoy.

BLACK BEANS and SAUSAGE
(modified from Everyday Food | February 2011)

What you'll need:
2 teaspoons olive oil
1 pound fake or real Italian sausages, cut into 1" pieces
3 medium carrots, diced small
2 small onions, diced small
coarse salt and ground pepper
5 garlic cloves, minced
2 cans (15.5 oz each) black beans, rinsed and drained
2 cups vegetable broth
3 tablespoons fresh parsley, chopped

1. In a large skillet, heat oil over medium-high. Add sausage and cook until browned on all sides, about 8 minutes. Transfer to a bowl. Add carrots and onions to skillet and cook until beginning to soften, about 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Add black beans and broth and bring to a boil. Add sausage, reduce heat to a rapid simmer, and cook until carrots are tender, about 12 minutes. Remove from heat and stir in parsley. Serve as is, over rice, or in a flour tortilla shell.

Golden Autumn Hat

2011-03-30T14:56:00.009-05:00

My Golden Autumn is done.
Though I suppose it's more of a Red Autumn...

I opted to forgo the patterned slouch and love the resulting beanie. Double thick cashmere and merino on the hem is warm and comfortable. This hat is a real winner. I will make others for sure --- will dabble in slouch next time.

Pattern: Golden Autumn by Lucy Sweetland
Yarn: Have you Any Wool Luxe Sock
Started: March 23, 2011
Finished: March 27, 2011
Raveled: Here

Blondie Cupcakes

2011-03-29T14:42:00.011-05:00

Brownies and I have had a lifetime love affair. We've been through thick (literally) and thin together, but the older I get the more I seem to prefer blondies. There's something about the smooth brown-sugary flavor that enables me to more clearly taste the delicious add-ins: butterscotch, toffee, chocolate, etc. I like that.

This little recipe for blondie cupcakes will rock your world.
Believe me.

BLONDIE CUPCAKES
(from Martha Stewart's Cupcakes)

What you'll need:
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 cup + 1 tablespoon unsalted butter, room temperature
1 cup packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/3 cup butterscotch chips
1/2 cup chocolate chips
1/3 cup toffee bits

1. Preheat oven to 350. Line a standard muffin tin with paper liners. Whisk together flour, baking powder and salt.

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and beat until incorporated. Gently add chips.

3. Divide batter evenly among lined cups, filling each 3/4 full. Bake until golden brown and a cake tester inserted in centers comes out with only a few moist crumbs attached (but is not wet), about 30 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes. Cupcakes can be stored up to 5 days at room temperature in airtight containers.

*OF NOTE:

Doubling this recipe will result in 12 regular size cupcakes and 24 minis.
I gave away all the minis and froze all but a few of the regular size. Joe has been pulling one out of the freezer each morning and by lunchtime it's perfectly thawed. He tells me they are delicious even after being frozen/thawed.

Spanakopita

2011-03-28T07:43:00.005-05:00

Spinach, onions and feta cheese enclosed in layers of phyllo dough?
Yes, please.

Me oh my, how I love Greek Pie.

But until recently, spanakopita was one dish I'd always shied away from. Phyllo dough seemed so unpredictable and delicate, and I didn't think I'd be able to get the spinach mixture just right.

But Martha's recipe in the April issue of Everyday Food inspired me, and to my great surprise, I discovered that spanakopita is easier to make than it looks.

I modified MS's recipe a bit, giving it three times as much garlic, a bit more cheese, and frankly a lot more flavor. This is a dish I'll make again for sure.

SPANAKOPITA
(from Everyday Food | April 2011)

What you'll need:
1/4 cup olive oil, plus more for baking dish
1.5 pounds flat leaf spinach
2 medium onions
6 cloves garlic, minced
coarse salt and ground pepper
1/4 teaspoon freshly grated nutmeg
24 sheets phyllo dough, thawed
6 oz crumbled feta cheese

1. Preheat oven to 400. With a pastry brush, brush bottom and sides of a 9x11" baking dish with oil. In a large skillet, heat 1/4 cup water over medium-high. Working in batches, add spinach and cook, tossing until completely wilted, about 8 minutes. Transfer to a colander to drain, pressing out as much water as possible. Return skillet to heat and add 1 tablespoon oil. Add onions and garlic, season with salt and pepper. Cook until softened, about 8 minutes. Stir in nutmeg. Transfer spinach and onion mixture to a food processor; pulse until coarsely chopped.

2. Cut phyllo sheets to fit baking dish. Place 1 sheet in dish (keep remaining sheets covered with a damp towel) and brush lightly with oil. Stack 7 more phyllo sheets on top, brushing each with oil. Spread half the spinach mixture over phyllo and evenly sprinkle half the feta on top. Add 8 more phyllo sheets, brushing each with oil. Spread with remaining spinach mixture and feta. Top with remaining 8 phyllo sheets, brushing each with oil.

3. Bake until phyllo is golden and crisp on top, about 30 minutes. Let cool 15 minutes before cutting into squares. Serve warm or at room temperature.

Quick Takes Wednesday

2011-03-23T13:57:00.004-05:00

I returned from vacation and promptly got sick. Isn't that the way it works. A sore throat so painful I knew it had to be strep and an achy head so brutal I needed help getting to sleep. A visit to my doctor this afternoon confirmed that I don't have strep - just a virus that's circulating e.v.e.r.y.w.h.e.r.e. It'll pass with rest - which is what I'm doing now.

I took no knitting with me to the Caribbean, but did cast on for a new project last night. I'm working this texturized hat in a sock weight merino cashmere blend. I already know I'm going to love it.

I read several books while away, and this afternoon intend to start Anne of Green Gables; a book I've always wanted to read, but never have.

We've got crocus in bloom in our yard and my daffodils are starting to peek up out of the ground. Despite what the meteorologists are saying (3 inches of snow for us overnight), Spring really is on the way.

Jamaica Vacation

2011-03-20T13:03:00.014-05:00

Joe and I just returned from a perfect week in Negril, Jamaica. We completely checked out of reality and loved every minute of it. The people, the food, the water; Jamaica has become one of our all time favorites!

Here's the highlights reel (for maximum viewing pleasure, be sure to switch to the HD version of this video by clicking the play button and then moving the 360p button up to 720p HD - the 360p button appears after you've hit play and will be located beneath the red running bar next to the youtube symbol on the right hand side):

For some reason, uploading photos as a movie to youtube dulls some of the brilliance. You'll just have to trust me -- the water was blue-green and gorgeous every.single.day as evidenced by the still below:

One Fish, Two Fish

2011-03-10T23:02:00.004-05:00

Complete:
One pair of goldfish mittens.
Orange, white and a few specks of brown.
Connected by an i-cord (so no one gets lost).

Colorwork on the quick.
And the insanely adorable!
Ready in wait for my baby.

Pattern: Goldfish Mittens by Amy Christoffers
Yarn: Cascade 220 and Dale of Norway Falk
Started: March 7, 2011
Finished: March 9, 2011
Raveled: Here with more photos

Super Cupcake

2011-03-07T14:37:00.008-05:00

Here's the project I quickly knit up last week on "large" needles.

Knit on US8s and US10s, this "super cupcake" was a really fast knit.

I love Malabrigo worsted yarn - especially in this colorway. Working with it on with larger-than-recommended needles created a super soft and extra slouchy fabric.

Besides all that good stuff the name of this pattern is totally sweet: turns out when it's laying flat, the hat does look like an awful lot like a super cupcake.

Pattern: Super Cupcake by Bonne Marie Burns
Yarn: Malabrigo Worsted in Frost Gray
Started: March 1, 2011
Finished: March 3, 2011
Raveled: Here

Quick Takes Friday

2011-03-04T16:27:00.003-05:00

I recently (as in just last night) got a Skype account. It is totally amazing! As in free, honest to goodness, face-to-face conversations with people I love! ALL OVER THE WORLD! Oh my goodness. Why didn't I do this a long time ago?

Have you tried Pam for Baking? I have and can hereby attest that this is a product that truly works as well as it claims. Spray into any pan (nooked, crannied or otherwise) and you've instantly got grease + flour exactly where you want it. It's so easy! So Fast! I've used it for mini muffins, cupcakes, banana bread and cake. Worked like a charm in every instance. Thank you, Pam, this really is no stick where I need it most.

At the recommendation of a colleague (and friend) I'm currently listening to Bill Bryson's newest book: At Home: A Short History of Private Life. In hilarious Bill Bryson style this book is quirky and full of incredibly interesting facts. He's a charming, intelligent man - listening to him narrate is a lot of fun.

Last night I finished a knitting project - something quick for a friend. During the process of knitting it dawned on me: I have a strong preference for working with needles in US sizes 5 and smaller. I love working on a US1 or 2! For the sake of certain (small) projects, I'll use 'larger' needles - but in all honesty, they kind of bug me. For the non-knitters among you, what I'm saying here is that I prefer knitting with toothpicks. Anything closely resembling a pencil is almost out of the question.

Applesauce-Spice Cupcakes

2011-03-01T13:12:00.010-05:00

Growing up my Mom regularly made applesauce cake. Her recipe produced a dense, moist, perfect-in-every-way dessert, but as a kid, I found applesauce cake to be something of a rip off. I preferred my last course in chocolate form, and Mom's addition of walnuts and raisins to the cake batter made my terribly picky palate cringe.

Did I eat her applesauce cake?
Of course! Every single time.
(Because dessert with walnuts and raisins is always better than no dessert at all.)
But honestly, it was far from a favorite of mine.

It has probably been 15 years since I've eaten applesauce cake. Fifteen years since I've even given it a second thought.

And then I bought this cookbook and saw a recipe for Applesauce-Spice Cupcakes and started wondering how I'd feel about applesauce cake now.

The wondering overtook me, and this past weekend I went down to my basement for a jar of homemade canned applesauce. Following that I put together what I found to be a completely delicious dessert. Moist and sweet and smothered with cream cheese frosting, Mom would be proud.

And after all these years, with my more refined palate, I really ought to give her recipe another try. Don't you think?

APPLESAUCE-SPICE CUPCAKES
(from Martha Stewart's Cupcakes)

What you'll need:
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup packed brown sugar
4 large eggs, room temperature
1 1/2 cups unsweetened applesauce
1 cup pecans, toasted and chopped, optional*
brown-sugar cream cheese frosting (recipe follows)

1. Preheat oven to 350. Line standard muffin tins with paper liners. Whisk together flour, baking soda, salt, cinnamon, nutmeg and cloves.

2. With electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add applesauce and then flour mixture, beating until just combined after each. Stir in pecans, if using, by hand.

3. Divide batter evenly among lined cups, filling each nearly full. Bake until a cake tester inserted in centers comes out clean, about 20-25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored over night at room temperature or frozen up to 2 months in airtight containers.

4. To finish, use a small offset spatula to spread cupcakes with frosting. Frosted cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before serving.

BROWN-SUGAR CREAM-CHEESE FROSTING

What you'll need:
1/2 cup unsalted butter, room temperature
8 oz. cream cheese, room temperature
1 cup packed brown sugar (I used dark brown sugar)

1. With an electric mixer on medium-high speed, beat butter, cream cheese and brown sugar until smooth. Use immediately, or refrigerate up to 3 days in airtight container. Before using, bring to room temperature, and beat on low speed until smooth.

*I'm still not a fan of nuts in cake, so I omitted the pecans.

Oatmeal Chocolate Chip Cookies

2011-02-25T10:45:00.011-05:00

I've raved about my Mom on my blog many times*. She's humble and modest, so I won't press on, but I'd be remiss in this post, if not mentioning that she honestly and truly does make the very best oatmeal chocolate chip cookies, ever.

This past weekend I thought I'd try the 'cookie jar' recipe in the March 2011 issue of Everyday Food: oatmeal chocolate chip cookies.

What was I thinking deviating from My Mom's Original? They were a pretty sad bust: greasy and bland --- paling in comparison to......well.....you get the idea.

I gagged down one of Martha's cookies and did what had to be done; tossed them out and whipped up a batch of traditional, reliable, Donita's. They're easy to make and easy to eat! Give em' a try and enjoy.

MOM'S OATMEAL CHOCOLATE CHIP COOKIES
(from Holli's Mom - who claims they are Quaker Oatmeal's recipe)

What you'll need:
3/4 cup Crisco
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg**
1/4 cup water
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
3 cups old fashion oats (not quick cooking)
2 cups chocolate chips (could substitute with raisins if desired)

1. Preheat oven to 375. In an electric mixer combine crisco, sugars, egg, water and vanilla. Beat until well combined. Then add flour, salt, and soda; beating into egg/sugar mixture until well incorporated. Now add oats and chocolate chips - mixing all together until evenly distributed.

2. Drop dough by heaping tablespoonfuls on to parchment lined baking sheets. Bake for 10-12 minutes. Remove from oven and let sit on pan for several minutes before placing on cooling racks.

OF NOTE:
I convect bake these cookies for exactly 10 minutes at about 360 degrees. In my oven at that setting they come out crisp on the outside and chewy on the inside; 100% delectable!

* If you 'search this blog' for the word "mom" you'll see just how often I've enthused about mine here.

**you can easily substitute flax seeds (1 tablespoon milled flax seed + 3 tablespoons water = 1 egg) or Ener-G egg replacer (1 1/2 teaspoon replacer + 2 tablespoons water = 1 egg) in this recipe to make it vegan.

Shells with Roasted Cauliflower and Chickpeas

2011-02-23T15:12:00.005-05:00

We've been through this many times: I purchase a head of cauliflower with a specific meal in mind. Joe sees the white vegetable relaxing in the crisper and grimaces, often sticking his tongue out while stating that he "hates cauliflower". I sigh, prepare it, and wait (while he tastes it) for the typical look of shocked pleasure as he remembers that he does, in fact, really like cauliflower.

I think he must have had some icky experience with the stuff in his past, as he's never able to remember that it's actually very tasty. He automatically defaults to disgust when he sees, hears, or even thinks about cauliflower. But, I love the vegetable and continue working on reshaping its image in Joe's mind. I'm getting there and this dish really helped.

Watching Joe realize (over and over again) that he really does like cauliflower is incredibly charming. Even on the fifteenth go around.

SHELLS with ROASTED CAULIFLOWER and CHICKPEAS
(modified from Everyday Food | March 2011)

What you'll need:
1/4 cup olive oil
1 head cauliflower, cut into florets
1 can (15.5 oz) chickpeas, rinsed and drained
coarse salt and ground pepper
5 slices crusty bread, cut into 1/2 inch pieces
1 pound medium shells
1/4 cup chopped fresh parsley
juice of 1 lemon
grated pecorino cheese

1. Preheat oven to 425. On a rimmed baking sheet, toss together 2 tablespoon olive oil, cauliflower and chickpeas. Season with salt and pepper. Arrange in a single layer and roast until cauliflower is tender and chickpeas are slightly crunchy, 25 minutes. On another rimmed baking sheet, arrange bread in a single layer and toast until golden and crisp, 10 minutes.

2. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Drain pasta and return to pot. Add cauliflower mixture, 2 tablespoons olive oil, lemon juice and parsley. Season with salt and pepper to taste and toss to combine.

3. To serve, top with grated pecorino cheese and bread croutons. Drizzle with more oil if desired.
____________________________________

Martha's version doesn't call for lemon, uses less parsley and instructs a topping of ricotta cheese, rather than pecorino. The first time I served this dish, I followed her instructions. I found it bland (to say the least). The following night I reheated the dish, added lemon, more parsley, and left off the ricotta, substituting in the far more flavorful pecornio. Oh what a difference it made!

Selbu Modern

2011-02-21T09:36:00.012-05:00

Another interesting colorwork project has come off my needles; this one slightly more intricate then the last.

Blocked on a 10" plate to give it a traditional beret/tam look, I'm thrilled with the results.

Constantly tucking and carrying yarns on the inside created a double-stranded, fairly wind resistant hat.

Still not sure if it's mine to keep or a gift for someone else? But this I know for certain: I'm head over heels in love with colorwork!

Pattern: Selbu Modern by Kate Gagnon Osborn
Yarn: Madelinetosh, Tosh Sock
Started: February 9, 2011
Finished: February 18, 2011
Raveled: Here

Raspberry-Jam Tea Cakes

2011-02-20T09:24:00.004-05:00

I love thumbprint cookies; buttery and rich with a dollop of jam in the center. I only make them around the holidays and haven't even done that in a few years. I find them difficult to store. All that exposed jam on the top makes them stick to each other and not look very attractive.

These jam tea cakes are incredibly reminiscent of thumbprint cookies. They're easier to store and since they're cupcakes, they're actually a whole lot more delicious. If you like thumbprint cookies, or just plain like jam + citrus (and who doesn't?) give these amazing raspberry-jam tea cakes a try for your next book group gathering or brunch.

RASPBERRY-JAM TEA CAKES
(from Martha Stewart's Cupcakes)

What you'll need:
1 cup unsalted butter; room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
2 teaspoons finely grated orange zest
4 large eggs, room temperature
1/2 cup milk
1 cup raspberry jam
citrus glaze (recipe follows)

1. Preheat oven to 350. Prepare standard muffin tins with butter/flour - tapping out excess flour. Whisk together flour, baking powder and salt.

2. With an electric mixer on medium-high speed, cream butter, sugar and zest until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until just combined after each.

3. Spoon about 2 tablespoons batter into each prepared cup. Make an indentation in the middle of each; fill with 1 tablespoon jam. Top with an addition 2 tablespoons batter, cover jam completely.

4. Bake, rotating tin halfway through, until a cake tester inserted in centers of top layers comes out clean; about 30-35 minutes. Remove from oven. Run a small offset spatula around the edges, and turn out cakes onto wire racks to cool completely.

5. To finish drizzle cakes evenly with glaze and let set, about 30 minutes. Glazed cupcakes can be stored up to 2 days in a single layer at room temperature in airtight containers -- but I recommend enjoying them shortly after they've been glazed.

CITRUS GLAZE

What you'll need:
1 1/2 cup confectioners' sugar
1/4 teaspoon finely grated orange zest
3 tablespoons fresh squeeze orange juice

1. Whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more juice to thin the glaze. Use immediately.

OF NOTE
You could easily substitute the raspberry jam and the orange zest/juice for any other type jam/citrus. I think strawberry/lemon would be delish.

Corn Tortillas: Avoiding the Breakdown

2011-02-17T11:09:00.007-05:00

In response to my Bean and Cheese Enchiladas post, I received the following reader question:

I love corn tortillas but they always seem to break when I try to roll them? Do you have this problem and how do you solve it?
- Laura B.

GREAT question, Laura!

I too love corn tortillas and for a long time I avoided them entirely for the very same reason. Crumbling and breaking tortillas are no fun to work with and definitely do not result in a pleasing presentation.

Fortunately, I've got a solution for you.

Here's what you need to soften corn tortillas into easy-to-roll pieces of deliciousness:

corn tortillas
paper towel or dish towel
water
microwave

Simply wrap a pile of tortillas in a damp paper towel or dish towel. Place the bundle into the microwave and heat for 2 minutes. Remove from microwave and what you'll find is a very hot stack of completely pliable tortillas to work with.

Yes! It really is that simple!

Bean and Cheese Enchiladas

2011-02-16T14:45:00.007-05:00

I love a good enchilada. Typically I prepare them in a hurry using flour tortillas, refried beans, coconut rice, shredded cheese and a basic enchilada sauce. They're delicious and simple.

This past Sunday, wondering what to make for dinner, I found myself with half a bag of corn tortillas leftover from the mushroom and black bean casserole deciding to take a new spin on my traditional bean and cheese enchilada. I combined two recipes from different Everyday Food magazines and really liked the result.

BEAN and CHEESE ENCHILADAS with TOMATO-JALAPENO SAUCE
(from Everyday Food | January and March 2011)

What you'll need for the enchiladas:
2 cups cottage cheese
1 can (15 oz) black beans, rinsed and drained
coarse salt and ground pepper
16 corn tortillas
nonstick cooking spray

What you'll need for the sauce:
1 can (28 oz) diced tomatoes in juice
1 white onion, quartered
2 small jalapenos, quartered - I included stems and seeds
coarse salt and ground pepper
1 tablespoon olive oil
1/4 cup fresh thyme leaves
1 teaspoon white vinegar
pinch of sugar

Make the Enchiladas:
1 Preheat oven to 350. Spray a 9" square baking dish with cooking spray. Set aside. In a food processor, puree cottage cheese with salt and pepper until smooth. Transfer to a medium bowl and stir in black beans.

2. Meanwhile, wrap stacked corn tortillas in a damp dish towel and microwave until softened, 2 minutes. Working with one soft tortilla at a time, place cottage cheese mixture down center, then roll tortilla around filling. Place, seam side down, in prepared baking dish. Repeat with remaining tortillas, using all the filling. Set aside.

Make the Sauce:
3. In a food processor, combine tomatoes, onion and jalapenos - pulse until smooth. Season with salt and pepper.

4. In a medium pot, heat olive oil until shimmering. Add tomato mixture and simmer, stirring, until thickened, 5-10 minutes. Remove from heat and stir in thyme leaves, vinegar and sugar. Season to taste with more salt and pepper if needed.

5. Cover enchiladas generously with sauce.

6. Bake enchiladas under foil, for 20 minutes. Remove foil and bake an additional 10 minutes, until cheese/beans are heated through.

7. Serve with sour cream, guacamole, cilantro and shredded cheese if desired.

Zig-Zag Socks

2011-02-10T14:50:00.005-05:00

My colorwork project is done!

I finished the second of these two socks this past weekend while at the Killington, VT Ski Resort with Joe and several friends. I'm not a skier so had plenty of time to myself in the main lodge. A big warm fire, several chai teas and my knitting kept me company.

I buffed up on my stranded colorwork skills with this project and really learned a lot. I've officially become a knitter who can use both left and right hands simultaneously while doing colorwork: main color in my right hand, contrast in my left. It's fun and oh so satisfying.

While waiting for these to block and dry, I started my next stranded project. Just you wait...

Pattern: Pinked Socks by Judy Alexander
Yarn: Dream in Color Smooshy
Started: January 20, 2011
Finished: February 7, 2011
Raveled: Here

Brown Sugar Pound (cup)Cake(s)

2011-02-08T14:38:00.006-05:00

Dense brown sugar pound cake + Baileys Irish cream frosting = totally irresistible cupcakes that will have everyone grabbing for more.

I've never seen Joe truly devour dessert, so when he could barely make it through the cupcake photo shoot before inhaling three of these - I knew I had a real winner on my hands.

Martha's Brown Sugar Pound Cakes are another easy-to-make recipe that I will return to again and again. I think the base would be lovely with a dark chocolate frosting, though I'm not one to turn down Baileys Irish Cream in anything.

BROWN SUGAR POUND CAKES
(from Martha Stewart's Cupcakes)

What you'll need:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
2 1/4 cups packed light brown sugar
4 large eggs, room temperature
3/4 cup buttermilk
Baileys Irish Cream Frosting (recipe follows)

1. Preheat oven to 325. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.

2. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

BAILEYS IRISH CREAM FROSTING

What you'll need:
1 1/2 cups unsalted butter, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3 tablespoons Baileys Irish Cream liqueur
1/2 teaspoon vanilla extract

1. With an electric mixer on medium-high speed, cream butter until smooth. Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed, about 5 minutes total; after every two additions, raise speed to high and beat 10 seconds (to aerate frosting).

2. Add Baileys and vanilla, and beat until combined and smooth. Use immediately, or refrigerate up to 5 days in an airtight container; bring to room temperature and beat on low speed until smooth before using.

**Of Note: I halved both the cupcake and frosting recipes and each worked perfectly, giving me 12 deliciously sweet treats.

Baked Risotto

2011-02-04T14:32:00.005-05:00

Joe and I eat our fair share of risotto. It's the perfect steaming comfort food on a cold winter night and is absolutely delicious the next day over salad in the form of croquettes.

Since realizing what an amazing dish it is, I've made risotto with asparagus, corn, mushrooms, red onions, all kinds of veggies -- but most often I cook it up with roasted butternut squash and garlic.

Risotto isn't so much difficult-to-make as it is a small practice-in-patience. A lot of stirring goes in to each pot; I'm talking about 20 minutes straight. But it's worth the upper arm workout and is truly hard to mess up. When rifling through the January issue of (what else?) Everyday Food I noticed a recipe for baked risotto; a clever idea that had never even crossed my mind. All signs and instructions indicated it was the risotto I already knew and loved, prepared with a twist: very little stirring required.

I thought it worth a shot and can now vouch for baked risotto.

It's easy. It's one pot. It's good. The only thing missing? That utterly to-die-for roasted vegetable flavor that comes with my more traditional method of preparation. But, in a pinch or when I need risotto on the simple, this will be my go to baked risotto recipe.

BUTTERNUT SQUASH BAKED RISOTTO
(from Everyday Food | January 2011)

What you'll need:
2 tablespoons olive oil
2 shallots, diced small
5 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 1/2 cups Arborio rice
coarse salt and ground pepper
1/2 cup dry white wine
1 medium butternut squash, peeled and diced medium
4 cups vegetable broth
1 bunch black or curly kale, cut crosswise into 1/2" strips
grated Parmesan, for serving

1. Preheat oven to 400. In a medium Dutch oven or heavy ovenproof pot with a tight fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20-25 minutes. To serve, sprinkle with Parmesan.

NOTES:

I didn't have shallots so used one medium yellow onion instead.
Martha only calls for 2 cloves of garlic -- I upped mine to 5.
The recipe called for fresh thyme; I didn't have any so used 1/4 teaspoon dried - I think I'll omit it all together next time around.
I was really excited to add beta carotene, calcium and lots of vitamins to this dish with kale. I bought, clean, and prepped a bunch and had it sitting on my island ready to drop into the boiling dish right before putting it in the oven. Unfortunately, I never turned around before putting the dish in the oven, setting the timer, and washing several dishes by hand. When I finally turned around and saw that bright green pile of fresh kale smiling back at me, it was wayyyy to late to add it in.

Quick Takes Thursday

2011-02-03T12:00:00.002-05:00

Lately I've been knitting on a fun and interesting colorwork project. It's exactly halfway done. I'm tempted to take photos and share, but know it will make the FO reveal far less exiting. Stay tuned...

I just finished listening to New York Times best seller, and recent Oprah book club selection Freedom: A Novel by Jonathan Franzen. It made me cranky and depressed. I'm happy to say I'm moving on with Olive Kitteridge by Elizabeth Strout. Haven't started it yet, but am hoping for something better.

Several weeks ago I had a dream in which I ate and loved a heaping bowl of warm, sweet, totally delicious rice pudding. I woke up a woman obsessed. Having never tried rice pudding I was on a mission to find and recreate the pudding of my dreams. After making and trying two widely acclaimed recipes, I've come to the realization that rice pudding isn't for me. Warm, cold, with vanilla or cinnamon; only in my dreams do I enjoy rice pudding.

Streusel Cupcakes

2011-01-31T14:15:00.004-05:00

Joe and I hosted a leisure brunch with friends on Sunday. They brought the savory (an incredible version of Hoppin' John); I brought the sweet (Streusel Cupcakes and fresh made Applesauce). All together, with a few other fixings, it was a lovely meal.

The Streusel Cupcakes came from a new-to-my-collection cookbook (which calls for a separate post entirely). The cake was light and fluffy and the topping subtly sweet and dense.

If you want delicious - these will deliver. They were perfect for brunch; more muffin than cupcake, and easier to make than they look.

STREUSEL CUPCAKES
(from Martha Stewart's Cupcakes)

What you'll need:
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup + 2 tablespoons unsalted butter, room temperature
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/4 cup sour cream
Streusel Topping (recipe follows)
Milk Glaze (recipe follows)

1. Preheat oven to 350. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, and salt.

2. With an electric mixer on medium-high, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides as needed. Stir in vanilla by hand. Add flour mixture and sour cream; stir just until combined.

3. Divide batter evenly among lined cups. Sprinkle half the topping over cupcakes, gently pressing it into the batter. Then sprinkle evenly with remaining topping. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 20-25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

4. To finish, place cupcakes on a wire rack set over a baking sheet; drizzle evenly with milk glaze. Glazed cupcakes can be stored up to 3 days at room temperature in airtight containers.

STREUSEL TOPPING

What you'll need:
2 1/4 cups all-purpose flour
3/4 cup packed dark-brown sugar
2 1/4 teaspoons ground cinnamon
3/4 teaspoons coarse salt
1/2 cup + 2 tablespoons unsalted butter, room temperature

1. Whisk together flour, brown sugar, cinnamon and salt; cut in the butter using a pastry blender or your fingertips, until combined but still crumbly. Refrigerate 30 minutes before using.

MILK GLAZE

What you'll need:
1 1/2 cups powdered sugar
3 tablespoons milk

1. Whisk together ingredients until smooth. Use immediately.

** Special note: I halved this recipe with no problems. Doing so resulted in 11 perfect streusel cupcakes.

Marrakesh Stew

2011-01-28T14:00:00.005-05:00

This sweet, root vegetable stew will warm you up; heart and home. Following the recipe as written results in a large enough batch that you'll have leftovers for tomorrow and an extra meals' worth to freeze for sometime next month. Serve over couscous with flat bread and a salad.

You're gonna like it. I guarantee it!

MARRAKESH STEW
(from Everyday Food | January 2011)

What you'll need:
1 tablespoon olive oil
1 large red onion, diced large
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 - 1 teaspoon cayenne pepper
1/2 teaspoon ground all spice
4 large carrots, cut into 1-inch pieces
2 russet potatoes, peeled and cut into 1-inch pieces
1 small butternut squash; peeled, seeded, an cut into 1-inch pieces
coarse salt and ground pepper
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
2 small or 1 large eggplants, cut into 1-inch pieces
1 can (15.5 oz) chickpeas, rinsed and drained
cooked couscous, for serving

1. In a large heavy pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft, 5 minutes. Add cumin, cinnamon, coriander, cayenne, and all spice and cook until fragrant, 1 minute. Add carrots, potatoes, and squash and season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 5 minutes. Add tomatoes and broth (vegetables should be covered completely by liquid; add water/more vegetable broth if necessary). Season with salt and pepper. Bring to a gentle simmer and cook, uncovered, 20-30 minutes; until carrots are softening and butternut squash is beginning to break down.

2. Add eggplant, stir to combine, and simmer until eggplant is tender, 20 minutes. Stir in chickpeas, season to taste with salt and pepper and cook until chickpeas are warmed through, 5 minutes. Serve stew over couscous.

*To store, let cool, then refrigerate in an airtight container, up to 1 week, or freeze, up to 3 months.

Eucalan Winners

2011-01-27T11:59:00.004-05:00

Two lucky winners were randomly selected this morning:

Wiley and Chris, send me an email* with your respective mailing addresses and your single-wash Eucalan sample winnings will be in the mail!

*my email address can be found under my profile picture in the top right menu bar.

Cake Truffles

2011-01-26T15:05:00.007-05:00

I love Bakerella's blog. She's smart, witty and super-duper talented in the world of creative sweets. She's inspired me more than once and for years, I've wanted to make her cake balls (which I think should be called "cake truffles", thankyouverymuch*).

When recently a friend(with a giant sweet tooth)'s birthday was fast approaching the cake truffles popped into my mind: perfect. I quickly whipped up a boxed mix of red velvet cake, added the suggested can of cream-cheese frosting and followed instructions for preparing the truffles. They came out as lovely looking as they were delicious.

I coated some with dark chocolate and others with milk, then drizzled all with a touch of white and put them in a little windowed gift box, tied with string bow.

I was pleased with the result and so was ~~the sweet tooth~~ my friend.

I'll certainly make these again. Next time though, I'm thinking of using a yellow cake mix and homemade whipped frosting. Doesn't that sound divine?

______________________________

*Something about calling these little beauties 'balls' makes me think of this SNL skit, which is an absolute riot, but not necessarily something I want to think about or evoke in others while enjoying or talking about dessert.

Tortilla Casserole

2011-01-24T13:49:00.009-05:00

If you are like me, you hear the word "casserole" and immediately imagine cream-of-something soup mixed with some kind of boiled or canned meat that's been baked with cheese on top for about 30 minutes.

In my mind "casserole" typically translates as "unappetizing".

Okay, so that's out there. I'm kind of a snob about casserole.
____________________________________

This year I want to expand my culinary horizons by trying a lots and lots of new recipes. I'm working with several cookbooks/websites, Everyday Food, and a whole new mindset. So, when I read the recipe title: "Mushroom and Black Bean Tortilla Casserole" a few nights ago, I wanted to look away, but then remembered my horizon-expanding aspiration and decided to read through the list of ingredients. I had just about everything in my fridge and decided to give it a try.

And I can now say that the word casserole doesn't automatically mean unappetizing to me. Truth be told, I am hereby strongly recommending one. It's full of flavor. It's fresh. It's delicious! As a matter of fact Joe claims this is "one of the top five best dishes I've ever prepared" and "tastes like it came from a restaurant". But to me, the best thing about this dish (especially on a week night after a full day of work and an evening run) is that it's truly ready to eat from start to finish in about 35 minutes.

MUSHROOM and BLACK BEAN TORTILLA CASSEROLE
(from Everyday Food | January 2011)

What you'll need:
2 teaspoons olive oil
3/4 pound baby bella mushrooms*, trimmed and sliced
4 cloves garlic, minced
1/4 teaspoon cayenne pepper
coarse salt and ground pepper
1 can (15.5 oz) black beans, rinsed and drained
8-12 corn tortillas
2 cups medium spice salsa
1 1/4 cups shredded Monterey Jack cheese

1. Preheat oven to 400. In a large skillet, heat oil over medium-high. Add mushrooms and cook, stirring often, until browned, 7 minutes. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat.

2. Arrange 4-5 tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third cheese. Repeat with another layer of tortilla halves, bean mixture, salsa and cheese. Top with remaining tortilla halves, salsa and cheese. Cover with foil and bake until center is hot and cheese melts, 10-15 minutes. Uncover and bake until cheese is bubbling, 5 minutes.

* the recipe calls for cremini or button mushrooms, and while those work, I prefer the taste of baby bellas.

Product Review and Giveaway

2011-01-19T16:16:00.009-05:00

As a knitter and frequent soaker/hand-washer of delicate items, I've become smitten with Eucalan Wool Wash.

This no-rinse solution is infused with essential oils and natural lanolin. It's 100% non-toxic and as such is perfect for sensitive skin and the environment. It cleans clothes, helps soaked handknits smell good and feel soft, and can be used in a washing machine or for gentle hand cleansing in a sink.

I use Eucalan at least once a week, soaking all of my handknits in it before blocking and using it religiously for cleaning delicate clothes. The geniuses at Eucalan produce their superior product in four sweet scents: eucalyptus, lavender, grapefruit and natural.

Because I love ya, I'm giving away four no-rinse delicate wash singles (one in each scent) to two readers. To get in on the action, leave a comment in this post by 10:00 pm (Eastern) on Wednesday, January 26, 2011. I'll randomly draw two winners on Thursday the 27th.

All readers (domestic and international) are welcome!

*Disclaimer - Eucalan did not pay me to tout their product.

Mini Mocha Cheesecake

2011-01-18T15:02:00.004-05:00

Who among us doesn't like cheesecake?

It's smooth texture, creamily sweet filling and biscuit-like base make it a widely loved dessert. Simply put: the stuff is good.

My personal problem with cheesecake is the way it makes me feel after eating a slice -- like I've managed to top off the real meal I just ate with a second, bigger, heavier meal. Like I need a nap to digest it. Like I won't be able to eat breakfast tomorrow morning because I'll still be full. You know what I mean?

To that end, I've been on the look out for a cheesecake that's lighter and smaller; that isn't packed with 1300 calories and 50 grams of fat per slice -- but one that's still creamy, sweet and delicious.

If you love cheesecake, but want a smaller lighter version, I'm here with a solution.

This innocent little baby carries just 130 calories and 2 grams of fat. It's delicious to the taste and every bit as smooth and creamy as your typical cheesecake. Maybe not exactly as dense, maybe not exactly as thick, but truly just as good.

From my perspective many combinations could be created using the simple recipe below. I think for my next go around, I'll aim for a more traditional NY-style cheesecake; forgoing the cocoa and espresso powder and using a vanilla wafer for the base. Or adding mini-chocolate chips might also be tasty. Or perhaps a layer of raspberry preserves in the middle. See -- the possibilities are endless!

MINI MOCHA CHEESECAKES
(from Everyday Food | January 2011)

What you'll need:
2 cups nonfat cottage cheese
2 large eggs
1 1/2 cups confectioners' sugar
1/3 cup unsweetened cocoa powder
1 tablespoon + 1 1/2 teaspoons all-purpose flour
1 1/2 teaspoon instant espresso powder
1 1/2 teaspoons vanilla extract
12 chocolate wafer cookies *
whipped cream or cool whip for serving

1. Preheat oven to 275. Line 12* standard cupcake cups with liners.

2. In a food processor, combine cottage cheese, eggs, confectioners' sugar, cocoa powder, flour, espresso powder, and vanilla. Process until smooth, 4-5 minutes, scraping down the sides as needed. Divide mixture among cups, filling to within 1/4" of the top, and place 1 cookie on top of each.

3. Bake until fillings are set and cookies soften, 25-30 minutes. Let cool to room temperature in pan on a wire rack, then refrigerate at least 1 1/2 hours (or covered, up to 3 day).

4. To serve, invert cheesecakes onto plates and peel off liners. Top with a dollop of whipped cream if desired.

*Everyday Food suggests this recipe will make 9 - but I got exactly 12, using standard 1/2 cup cupcake tins.

Turn A Square Hat(s)

2011-01-17T07:05:00.003-05:00

Jared Flood of Brooklyn Tweed was one of my main inspirations in wanting to learn to knit. The look of his knitted work was consistently amazing and every single design seemed to call out to me in compelling ways.

Over the years, I've knit several of his patterns and have discovered the real genius behind his work. He is so much more than pretty photographs and interesting lines; the construction of his patterns and his impeccable yarn choices come together forming simple-to-follow instructions and unbelievably gorgeous FOs.

I've long admired his Turn A Square hat and this long weekend I used up some leftover yarn from my stash and whipped up a couple. Needless to say, Joe is happy to have a new spring hat waiting in the wings, and I'm happy to have made a thank you token for a friend who helped me acquire a new computer recently.

Pattern: Turn A Square by Jared Flood
Yarn: Noro Silk Garden, Malabrigo Worsted, Tosh Vintage
Started: January 13, 2011
Finished: January 15, 2011
Raveled: Here

Cottage Pie

2011-01-15T12:13:00.006-05:00

This past Wednesday (aka: The Snow Day of Epic Proportions), in addition to finishing my socks and shoveling pounds and pounds of snow, I also tried out a new recipe.

As you know, I don't like meat. I don't eat it, I don't prepare it, and I certainly don't miss it in my diet. But Joe really does enjoy meat and occasionally I throw caution to the wind and prepare a main dish using meat substitutes, that are so convincingly meaty I can't eat them. Martha's Cottage Pie was one such dish. And I knew it would be the case the minute I read the recipe.

So, this one was for Joe, and is for those of you who eat meat (or like eating meat substitutes). It received rave reviews at my house - and from the single bite I had, the potatoes on top were amazing and the flavor of the base was robust and hearty.

COTTAGE PIE
(from Everyday Food | January 2011)

What you'll need:
3 tablespoons unsalted butter, melted
1 large onion, diced medium
2 large carrots, cut into 3/4-inch pieces
coarse salt and pepper
2 tablespoons tomato paste
12 oz (1 box) Smart Ground Protein Crumbles
2 teaspoons fresh thyme leaves
1 cup dark (porter) beer
2 tablespoons all-purpose flour
3/4 cup frozen peas
1 large russet potato, very thinly sliced

1. Preheat oven to 400. In a large skillet, heat 1 tablespoon butter over medium-high. Add onion and carrots, cook, stirring often, until onion is soft, 5 minutes. Season with salt and pepper and stir in tomato paste. Add 'meat' and cook, breaking up with a spoon, about three minutes. Add thyme and beer and bring to a boil. Cook, stirring frequently, until slightly reduced, 2 minutes. Sprinkle flour over mixture and stir to combine. Add 1 cup water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper.

2. Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with remaining 2 tablespoons melted butter. Bake until potatoes are browned around edges and tender when pierced with a knife, 40-45 minutes. Let cool 10 minutes before serving.

3. Joe said this was even better on Thursday and Friday for lunch. So leftovers are a must. To store, let cool completely, cover with foil, and refrigerate, up to 3 days. Reheat, covered in a 350 degree oven until warmed through. Or just microwave for lunch as Joe did.

Aquaphobia Socks 4.0

2011-01-14T12:18:00.007-05:00

During my snow day, I finished up a pair of Aquaphobia Socks for myself.

This is the fourth pair of these beauties I've knit and I've enjoyed each one.

But this pair is special; almost holy. The yarn is 100% my speed and the finished product is a perfect fit. I'm in love.

Aren't they pretty?

Pattern: Aquaphobia Socks by Knitfreak
Yarn: Araucania Ranco Multy
Started: January 1, 2011
Finished: January 12, 2011
Raveled: Here

*Exciting note: Knitfreak, the designer of the Aquaphobia Socks, contacted me through Ravelry for permission to use one of my images on the Pattern Page for these socks. Of course I said yes - what an honor. Check it out here.

Snow Day!

2011-01-12T15:43:00.004-05:00

We've had a snow day of epic proportions!

It's been lovely.

Full of knitting socks, baking bread, and shoveling pounds of heavy snow.

No work for adults, no school for kids, nothing but snow, snow, snow!

Ah, New England winter -- I love you!

Spicy Black Bean Soup

2011-01-10T15:38:00.006-05:00

Are you looking for a hearty, healthy, yummy dinner? One that's full of protein and fiber, yet not so complicated and expensive it'll have you breaking all your New Year's Aspirations?

If so, Spicy Black Bean Soup is exactly what you're looking for. This is a dish so simple to assemble, so easy on your wallet, and so full of flavor and fragrance it will leave a smile on your face a quarter mile wide.

Serve with a slice of cornbread and lots of fresh fixings (i.e. Greek yogurt, Monterey jack cheese, tomatoes, avocado and cilantro) and your belly will be as happy as your heart.

SPICY BLACK BEAN SOUP
(from Everyday Food | January 2011)

What you'll need:
1 lb. dried black beans, soaked over night*, and drained**
2 large yellow onions, diced
2-3 jalapenos, minced***
1 tablespoon olive oil
5 garlic cloves
2 teaspoons ground cumin
1 3/4 cups vegetable broth
1 tablespoon cornstarch
2 limes, juiced
salt and pepper, to taste
fixings (for serving)

1. In a medium saucepan, cover beans with cold water by 2 inches. Add one-quarter each of onions and jalapenos and bring to a boil over high. Reduce to a rapid simmer; cook until beans are tender, 45-50 minutes.

2. In a large pot, heat oil over medium heat. Add garlic and remaining onions; season with salt and pepper. Cook, stirring often, until onions are soft and golden brown;, about 10 minutes. Stir in remaining jalapenos, cumin, beans and their cooking liquid, and broth. Bring to a simmer and cook until beans are soft, about 20 minutes (if necessary, add up to 1 cup water to keep beans covered while simmering).

3. Transfer 2 cups soup to a blender and add cornstarch. Puree until smooth. Return to pot. Cook, stirring, until soup thickens, 1-2 minutes. Add lime juice and season with salt/pepper to taste.
______________________________
*To rapid boil beans:
1. In a large pot combine beans and 8 cups of hot water.
2. Bring a rapid boil for 2 minutes.
3. Remove from heat. Cover and let sit for 1 hour. Then proceed with recipe as listed above.

______________________________
**In a pinch you can use 3 cans (15.5 oz each) black beans, rinsed and drained, along with 3 cups water, and start with step 2.

______________________________
***Annie left a comment asking about the spiciness of this soup when prepared with two jalapenos. I responded to her personally, and then thought clarification might be in order: the recipe calls for "2 jalapenos". I made it as suggested using just the meat of the peppers, discarding the seeds and rib. Preparing it as such, I thought it needed more spice. Next time I think I'll up the ante and add two whole peppers - seeds, ribs, and all. If you like spice, I'd recommend 2-3 jalapenos for this large pot of soup.

Received: Felted Slippers

2011-01-06T14:40:00.009-05:00

One of my all-time favorite Christmas presents ever arrived this year.

A handmade gift from Heather: teeny tiny slippers custom knit for me, perfectly capturing the exact shape and size of my small eight inch feet.

She labored over prototypes, chose just the right yarn and then felted each one with tender care.

Her attention to detail is spectacular, her fine work not to be compared, and the love I feel for these absolutely amazing slippers is undeniable.

Thank you, Heather, thank you. I know how much time, energy and love you put into making these gems. They will be worn and loved for a long time.

For pattern details, check out Heather's Ravelry page for this project. And for additional photos (with more accurate color capturing) visit Heather's blog.

Bananas (dried)

2011-01-05T14:40:00.005-05:00

As you know, I grew up with something of a domestic goddess for a mother. My Mom is really something. She can grow, bake, prepare, can, preserve and dry just about anything under the sun. But you've heard this all before. My Mom is awesome!

I learned a lot from her and have, the past few years, been developing my own growing, preserving and canning skills. But one thing has been obviously missing: dehydration. As a result of eating a lot of dehydrated fruit as a kid I'm sort of addicted to the stuff now. I really like Trader Joe's dried fruit, which compares quite well to my Mom's, but nothing is exactly like her original.

I've been longing for a food dehydrator and this Christmas a wish was fulfilled! Joe and the gift giver had been in cahoots behind my back for weeks, plotting and planning it's delivery. I nearly died when I opened it. "Surprise" doesn't come close to doing it justice.

First up, bananas -- perfect! This spring and summer will be filled with fruit leather and all kinds of dried glories. Hooray!

DRIED BANANAS
(from Holli's Mom)

What you'll need:
bananas
orange juice
food dehydrator

1. Slice bananas into 1/8" slices. Soak them for 5 minutes in orange juice. Lay in single layers on dehydrator trays. Dry (around 135 degrees) for about 8 hours. Peel off trays and devour!

Aquaphobia Socks 3.0

2011-01-04T10:51:00.007-05:00

A third pair of Aquaphobia Socks have just come off the needles:

A gift to be given later in 2011.

Because this year I've aspired to keep most (but not all) of my hand knits for myself: warm, woolly, treats for Joe, or me, or our baby, I focused my vacation week between Christmas and New Year getting these done.

I'm happy with them and know the recipient will be too.

But even better...a fourth pair of Aquaphobia's (currently on my needles) are for me, and they are working up quickly!

Pattern: Aquaphobia Socks by Knitfreak
Yarn: Lorna's Laces - Shepherd Sock
Started: December 21, 2010
Finished: December 31, 2010
Raveled: Here

White Bean Chili

2011-01-03T14:27:00.005-05:00

To every thing there is a season...
...and winter is the season for homemade chili!

Steaming hot and chock full of protein, chili is one of those main dishes I simply can't live without. It's a perfect vegetarian dish; filling, nutritious, and delicious. I'm a fan of the black bean variety but have recently be converted to the white bean chili camp.

Whip up a batch of this on Sunday and you'll be eating tasty bowl after tasty bowl all week.

WHITE BEAN CHILI with TOMATO GARNISH
(from Mikaela Larson | serves 10)

What you'll need (for the chili):
1 lb. dried small white beans
2 onions, chopped
48 oz broth
8 oz. chopped canned green chilies
6 cloves garlic, minced
3 tablespoons oregano
4 teaspoons cumin
1/2 teaspoon cayenne pepper
1 cup plain Greek yogurt (or sour cream)
3 cups shredded Monterey Jack cheese

What you'll need (for the garnish):
1/4 cup cider vinegar
juice of 1 lemon
1/2 cup sugar
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons celery seed
1 teaspoon salt
1/3 cup canola or olive oil
2 cups fresh tomatoes, chopped
3/4 cup cilantro, chopped

1. Make the chili: Rinse beans and cover with water in a bowl. Soak for 8-12 hours, drain (for rapid soak method see below*). Combine beans, onion, and broth in a large pot. Bring to a boil and reduce heat. Simmer for an hour and a half. Then add green chilies, garlic, oregano, cumin and cayenne. Simmer for 30 minutes or until beans are tender. Remove from heat and stir in yogurt and cheese.

2. Make the garnish: Combine all ingredients, except tomatoes and cilantro. Stir very well (I ran them through my food processor). Then add tomatoes and cilantro. Mix to combine.

3. Serve chili with a scoop of garnish on top.

______________________________
*To rapid boil beans:
1. In a large pot combine beans and 8 cups of hot water.
2. Bring a rapid boil for 2 minutes.
3. Remove from heat. Cover and let sit for 1 hour. Then proceed with recipe as listed above.

2011 Aspirations

2011-01-02T13:03:00.002-05:00

I love the beginning of the New Year more than just about any other time. Reflecting back while looking ahead feels so good! Friends and regular FTBG readers are familiar with a few of my New Year's traditions including my Top 10 Book Lists and my coming year's Aspirations.

This past year was a good one for me: Joe and I spent the entire year working on and waiting on our adoption. We made incredible progress on home renovations and our garden. We hosted many friends and family in from out of town and we made several new very dear friends. I lost some weight and am proud to say I'm walking into 2011 in the best shape of my life.

All in all, 2010 was a very happy year; yet I was thrilled to see it go. I've got big plans and high hopes for 2011. We're not holding our breath, but it's likely we'll receive our adoption referral in this calendar year. What a great feeling! We also hope to do a bit of traveling (something we didn't do much of [except locally] in 2010).

A partial list of my 2011 Aspirations follow. And for those of you curious about this tradition, check out my first FTBG post on the topic: 2007. Posts that followed in 2008, 2009 and 2010 might also be insightful. I find Aspirations a fun and meaningful way to think about my year ahead with out feeling confined by and guilty about "resolutions". May 2011 be a year of growth and happiness for each of you. I've got a feeling it's going to be a really excellent adventure around these parts!

Holli's 2011 Aspirations (a partial list):

Finish the master bedroom
Finish the nursery
Knit Christmas stockings for Joe, me and baby
Vacation to the West Coast: Idaho and San Francisco
Read/Listen to 35 books
Go on a maple tapping trip
Knit for myself
Make all of the bread Joe and I eat
Continue jogging 5 days/week
Participate in a Fun Run
Maintain weight loss
Go on a tropical vacation with Joe
Continue blogging - do with more regularity
Create a piece of art
Dehydrate, preserve and can fruit
Make more gifts
Continue developing photography skills - buy a 50mm lens
Be more grateful

Jam-Filled Cake with Chocolate Glaze

2011-01-01T17:21:00.005-05:00

This afternoon we hosted some very special guests for a New Year's Day lunch. In honor of the occasion I brought out one of my favorite antique cake platters and opened two small jars of homemade raspberry jam to create a truly celebratory dessert.

JAM-FILLED CAKE WITH CHOCOLATE GLAZE
(from Everyday Food | December 2010)

What you'll need (for the cake):
1/2 cup unsalted butter, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
3 large eggs, room temperature
1 cup sugar
1/2 cup whole milk
1 teaspoon vanilla extract
1 1/2 cups thick raspberry jam

What you'll need (for the chocolate glaze):
6 ounces bittersweet chocolate chips
1 tablespoon light corn syrup
2/3 cup heavy cream

1. Make the cake: Preheat oven to 350. Butter and flour a 9-inch cake pan (at least 2 inches deep). In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and sugar on high until pale and fluffy, 5 minutes. In a small saucepan, bring milk and butter to a simmer over medium. With mixer on medium, gradually add flour mixture to egg mixture and beat just until combined. With mixer on low, add milk mixture in a steady stream and beat until combined. Fold in vanilla.

2. Pour batter into pan. Bake until top is light golden and a toothpick inserted in center comes out clean, 35-40 minutes. Let cool in pan on a wire rack, 10 minutes. Run a knife around edge of pan; turn cake out onto rack to cool completely; 30-60 minutes.

3. With a serrated knife, trim top of cake to make it level, then split cake in half horizontally. Place bottom layer on a cake plate or serving platter and spread jam evenly on top. Top with second layer.

4. Make the glaze: Place chocolate and corn syrup in a heatproof medium bowl. In a small saucepan, bring cream to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Pour glaze on cake and spread with offset spatula so it drips down sides. Refrigerate until glaze is set, 45 minutes (or up to 2 hours).

Best Books of 2010

2010-12-31T09:31:00.005-05:00

At the beginning of 2010, I hopefully aspired to read 25 books. I was coming off a couple lean reading years and was determined to make a change in 2010. I loved to read and was committed to making time for it.

Flash forward to the end of May and a sudden realization that nothing was different this year. I'd only finished four books and things weren't looking very good for any other path: reading was getting pushed aside in the name of ~~knitting~~ other activities.

And so began my wrestling with the idea of audiobooks, and the speedy writing of a true love story. After my first audiobook I was converted, and during the last six months of this year alone I listened to 19 books, putting my 2010 total at 23.

I conquered a few really big ones (like Atlas Shrugged) and enjoyed devouring several that had been on my 'must read' list for years. It's pretty obvious that audiobooks and I are a winning team. My 2011 reading list will really prove that I'm back!

TOP TEN:
1. The Brief Wondrous Life of Oscar Wao, Junot Diaz
2. A Prayer for Owen Meany, John Irving
3. The Help, Kathryn Stockett
4. The Bean Trees, Barbara Kingsolver
5. The Poisonwood Bible, Barbara Kingsolver
6. My Life in France, Julia Child
7. Middlesex, Jeffrey Eugenides
8. A Tree Grows in Brooklyn, Betty Smith
9. There Is No Me Without You, Melissa Fay Green
10. Tender at the Bone, Ruth Reichl

TOP FIVE:
1. The Brief Wondrous Life of Oscar Wao, Junot Diaz
2. A Prayer for Owen Meany, John Irving
3. The Help, Kathryn Stockett
4. The Poisonwood Bible, Barbara Kingsolver
5. There Is No Me Without You, Melissa Fay Green

NUMBER ONE BOOK OF 2010:
1. The Poisonwood Bible, Barbara Kingsolver

__________________________

* My 2006, 2007, 2008, 2009, and now 2010 Top 10 Books lists can all be found in the right hand menu bar in my blog any time of the year. The 2008 post explains where this tradition came from, if you are curious.

* And as an FYI - my Goodreads account lists all the books I've read for many years in a row, including the complete list for 2010.

Holiday Treat Boxes 2010

2010-12-22T13:55:00.006-05:00

This past weekend was my holiday baking frenzy. Saturday and Sunday were spent in apron whisking, mixing, melting, making.

It. Was. Wonderful!

All told, ~~Mrs. Claus~~ I assembled 10 boxes of treats to share. Most went to work with Joe Monday morning - one for each of his colleagues, but a few extra boxes were saved to share with some of our favorite new friends and neighbors.

Ahhh, Christmas baking - I love you.

1. Whoopie Pies
2. Butter Toffee
3. Molasses Cookies
4. M&M Cookies
5. Amaretti Cookies
6. Peanut Butter Cups
7. Pretzels Dipped in Leftover Peanut Butter Cups Chocolate

Amaretti Cookies

2010-12-21T14:45:00.008-05:00

Amaretti (pronounced "am-ah-REHT-tee") is the Italian name for macaroons. These small, sweet, almond-flavored cookies are crisp on the outside, yet soft and chewy on the inside. They originated in Venice during the Renaissance period, but I only fell in love with them a couple of years ago when I ran into a box at Maria's Pastry Shop on Cross St in the North End.

Photo Credit: www.dontforgetdelicious.com

I've been dreaming of making them in my home kitchen for a while and recently started researching recipes. Reading reviews and judging the ingredient list I figured Amarettis would be easy to make.

And to be honest, they were.

Though, mine didn't come out as the little domes they should have been (see below), they were delicious*. I know exactly what went wrong (using AllWhites rather than individual eggs, I put too much egg white in the mix, resulting in a "dough" that was more of a "batter" than it should have been). Next time I'll give it a little less egg white, and will hopefully get sweet little domed cookies.

Follow these instructions, and you should be all set.

AMARETTI COOKIES
(from Don't Forget Delicious!)

What you'll need:
7 ounces almond paste (not marzipan)
1 cup granulated sugar
2 large egg whites at room temperature for 30 minutes (if using AllWhites; 1/4 cup)

1. Preheat oven to 300 degrees with racks in upper and lower thirds. Line 2 large cookie sheets with parchment paper.

2. Pulse almond paste and sugar in a food processor until broken up, then add egg whites and pulse until smooth. Transfer to a pastry bag and pipe 3/4-inch rounds (1/3 inch high) about 3/4 inches apart on sheets. Dip a fingertip in water and gently tamp down any peaks--this wasn't necessary for mine, since they were like flat runny pancakes -- CLEARLY too much liquid egg whites.

3. Bake, rotating and switching position of sheets halfway through, until golden and puffed, 15-18 minutes.

4. Allow cookies to cool completely on parchment paper before removing. Once cool, peel them off the parchment. If they are really stuck, lightly wet the underside of parchment paper with a moist paper towel - this should help loosen the cookies.

*if you get flat Amarettis like I did, try sandwiching them with raspberry jam or nutella: oo-la-la!

Peanut Butter Cups

2010-12-20T14:34:00.004-05:00

PEANUT BUTTER CUPS
(from a long line of Adams/Brenner/Crider women)

What you'll need:
Semi-sweet chocolate chips
Almond Bark (or white chocolate)
Creamy Peanut Butter
Candy Cups (or these adorable MS mini cupcake liners)

1. In a heat-proof bowl, pour about 1 1/2 cups chocolate chips and about 1/2 cup almond bark (or white chocolate bits) together. Melt chocolates in a microwave on high, removing from heat and stirring to combine after 30 seconds. Continue heating and stirring in 30 second intervals until chocolates are smooth and well incorporated. Feel free to add more or less almond bark/white chocolate to taste -- I prefer a milk chocolate flavor.

2. Separate candy cups and spread out on a cookie sheet. Using a spoon, carefully fill bottom of each cup with chocolate mixture. Gently spread chocolate up sides of each cup. Work to fill each cup on the cookie sheet before moving on to step 3.

3. Using two spoons, scoop a generous amount of peanut butter into the center of each chocolate lined candy cup. Fill all cups with peanut butter before moving on to step 4.

4. Rewarm chocolate, if necessary. Top each candy cup with chocolate mixture to fully cover peanut butter.

5. Place peanut butter cups in refrigerator for 30 minutes or so to harden.

6. Serve with the intent to wow your friends, family, and neighbors with your amazing candy making skills.

Butter Toffee

2010-12-15T11:17:00.004-05:00

Christmas isn't really Christmas without English Butter Toffee!

Are you with me?

Growing up my Aunt Char made it every single December and for as long as I can remember, I've held it up as my favorite holiday treat. It was always so sweet and chocolaty and once-a-year special. I looked forward to it. And I loved it - passionately.

In 1997 I moved away from "home", and thus away from Aunt Char's English Toffee. Miraculously, that same year, I made a new friend in New Jersey -- Laura, and I hit it off immediately and upon discovering that she too was a maker of English Toffee, our relationship was set in stone. For years I got to enjoy her toffee at the holidays and everything felt okay.

When I moved to Boston in 2001 I had to go without my beloved toffee at Christmas. I managed, somehow - but it wasn't easy.

A few weeks ago I bought a candy thermometer and the world of candy making opened up to me. INCLUDING ENGLISH TOFFEE! I promptly found a recipe, and this past Sunday I whipped up my first batch.

It's good.
Not quite as good as Aunt Char's.
Not quite as good as Laura's.

But, it's good. And I'm definitely enjoying it.

If you have a candy thermometer, I suggest giving this a go. And if you don't have one, I suggest you add this $10 item to your wish list...it's an every-day-kitchen essential. Trust me!

LIA'S BUTTER TOFFEE
(from Pioneer Woman)

What you'll need:
16 ounces, weight butter, melted
16 ounces, weight granulated sugar
3 ounces, fluid water
1 teaspoon salt
1 teaspoon vanilla extract
24 ounces, weight tempered dark chocolate for coating, melted
16 ounces, weight chopped topping (i.e. toasted nuts, candy canes, sea salt etc -- I omitted these at Joe's request)

1. Combine butter, sugar, water and salt in a saucepan. Bring to a boil, stirring constantly.

2. Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.

3. Remove from heat and stir in vanilla until well combined.

4. Pour the mixture onto a silicone baking mat (or good parchment paper). Use a heatproof spatula to spread quickly before toffee sets. Spread thin.

5. Allow toffee to cool complete. Blot any excess oil from the surface. Then coat surface with half of the melted chocolate and immediately sprinkle with toppings (if using).

6. When chocolate has totally set, carefully flip over and coat the other side with the rest of the chocolate and toppings (I didn't flip and coat the other side...but will likely do so next time, for more authentic toffee).

7. Allow to set, then break into bite-size pieces. Store in an airtight container.

The Post In Which I Explain My Absence

2010-12-14T11:35:00.001-05:00

It's been a while since I last posted.

Almost a month.

Here's what I've been up to:

Took a two week "vacation" with Joe in which we:

gutted and more or less rebuilt our second floor bathroom
painted every interior hallway in our house - plus lots of baseboards and trim
painted the front porch steps.

Hosted a friend in Boston from San Francisco

Finished all my Hanukkah/Christmas shopping and wrapping

Knit three more commission sweater vests (yes, I'm totally sick of that pattern and no there won't be any more pictures!)

Spent four days in historic, quaint, Lenox, MA celebrating Thanksgiving with the Samet family

Hosted friends in Boston from LA

Listened to two amazing books: The Brief Wondrous Life of Oscar Wao and A Prayer for Owen Meany

Decorated my house for the holidays

Caught up with lots of friends

Planned the holiday treat boxes for Joe's co-workers (recipes and ideas to follow)

It's been a good several weeks "away".

Now I'm back.

O Tannenbaum

2010-12-14T11:27:00.002-05:00

Pumpkin-Chocolate Tiramisu

2010-12-14T10:53:00.005-05:00

We had company coming in from out of town the evening after hosting a rockin' Spades party with some neighbors. Needing dessert for both occasions, I was on the search for a recipe that would be delicious and enjoyable both nights, without obviously looking like it'd been shared previously. Any kind of cake or pie was out, and cupcakes or cookies wouldn't have been as fresh on night two.

When I happened upon Martha's pumpkin-chocolate tiramisu recipe it seemed perfect! Tiramisu only gets better with time, and though pumpkin season was well behind us, I wasn't ready to let it go.

I made a good decision.

No photo for this post, but trust me -- this is an easy, delicious dessert - that was just as good night two as it was night one (maybe even better)!

PUMPKIN-CHOCOLATE TIRAMISU
(from Everyday Food | November 2010)

What you'll need:
1 cup mascarpone cheese
1 1/4 cups cold heavy cream
3/4 cup confectioners' sugar
5 tablespoons almond-flavore liqueur, like Disaronno
1 can (15 oz) pure pumpkin puree
2 ounces semisweet chocolate, roughly chopped
1 tablespoon unsweetened cocoa powder, plus 1 1/2 teaspoons for dusting
27-30 ladyfingers
1/4 teaspoon ground cinnamon, for dusting

1. In a large bowl, whisk mascarpone until smooth. Add 1 cup cream, confectioners' sugar, and 2 tablespoons liqueur; whisk until soft peaks form, 5 minutes. With a rubber spatula, fold in pumpkin puree until completely incorporated.

2. In a small microwave safe bowl, combine chocolate and 1/4 cup cream. Microwave in 10-second increments, stirring each time, until chocolate is just melted. Stir until mixture is smooth. Transfer one-third pumpkin mixture to a medium bowl and fold in chocolate mixture until combined. In a small bowl, whisk 1 tablespoon cocoa into 1/3 cup hot water; add 3 tablespoons liqueur.

3. Cover bottom of an 8-inch square baking dish with ladyfingers (about 9). Liberally brush with cocoa mixture and top with half the pumpkin mixture. Add another layer of ladyfingers, brush with cocoa mixture, and top with all the pumpkin-chocolate mixture. Add a third layer of ladyfingers, brush with cocoa mixture, and top with remaining pumpkin mixture. Cover with plastic wrap and refrigerate 4 hours (or up to 3 days). To serve, combine 1 1/2 teaspoons cocoa powder and cinnamon in a small fine-mesh sieve and dust tiramisu.

Let's Hear It For the Boys!

2010-12-14T10:45:00.003-05:00

The Adams family expanded by two yesterday when my brother and his wife delivered healthy twin boys in the early morning. The babies are tiny, gorgeous, and sure to be a handful for a long time coming!

To welcome their arrival I knit each babe a sweater vest - smallish in size, hopefully to fit them this coming spring.

Pattern: Kid's Vest by Joelle Hoverson
Yarn: Berroco Comfort in Misty and Brown Sugar
Started: November 2, 2010
Finished: November 11, 2010
Raveled: Here

Honeycomb Brittle

2010-11-17T10:46:00.004-05:00

Have you ever eaten a Cadbury's Crunchie Bar? Primarily found in Europe and high end US candy shops, the Crunchie is Joe's all time favorite candy bar. It's a milk chocolate bar with a honeycombed sugar center -- a center that is uniquely light, sweet and very crunchie.

When I received the December 2010 issue of Martha Stewart Living and noticed a section on brittles and barks, I immediately jumped right in. I've got plans for holiday treat baskets and am on the hunt for some new recipes.

Martha's "honeycomb brittle" sounded an awful lot like the center of a Crunchie bar, which meant I had no choice but to give it a try. Four simple ingredients and a candy thermometer later, and I'd created something light, sweet and crunchie.

Next time I'll make some slight modifications (whisking a little longer than Martha suggests - hoping for smaller holes in the brittle), but all in all, this was one quick, easy, satisfying treat.

HONEYCOMB BRITTLE
(from MS Living | December 2010)

What you'll need:
1 1/2 cups sugar
1/4 cup honey
1/4 cup water
1 tablespoon baking soda

1. Coat a 12x7" rimmed baking sheet with cooking spary.

2. Bring sugar, honey and water to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300 degrees.

3. Remove from heat, and whisk in baking soda until well combined (mixture will be bubbling in a chemical reaction kind of way). Gently pour mixture onto baking sheet without spreading. Let cool completely. Break into pieces.

Ethiopian Cuisine

2010-11-14T18:45:00.008-05:00

Joe and I have loved Ethiopian food for years. We've been eating it and introducing it to friends for just as long. When we lived in the South End we were right across the street from an Ethiopian market and frequented it regularly to buy injera and spices. We tried to prepare the cuisine at home, and while it tasted good, it never tasted quite right.

A few months ago Joe started taking Amharic lessons (the national language of Ethiopia). His teacher is a fantastic Ethiopian woman who comes to our house and shares more than just her native language. She's full of stories and interesting history. Last night she came with a bag full of ingredients and together we prepared an authentic Ethiopian meal -- and finally it tasted exactly RIGHT! I took copious notes and am confident we can recreate the magic again.

On the menu:
Mesir Wat (spicy lentils)
Gomen Wat (steamed then pan fried chopped spinach)
Shiro Wat (split peas)
Tibs (steak)
Menche Tabish (spicy ground beef)

Have You Tried...

2010-11-11T15:23:00.008-05:00

Have you tried cooking with smoked paprika?

This sweet spice originates in Spain and is known by Spanish speakers as Pimenton de la Vera, Dulce. In addition to being all but essential in Spanish cooking it is a popular ingredient in many Mediterranean recipes.

I didn't know paprika came in a smoked variety until it was recently recommended in a new entree I prepared*.

I picked up a jar of the rusty red spice at my local grocery store and immediately started pondering, "what the heck is paprika?"

Allow me to explain -- paprika is made by finely grinding dried bell peppers (who knew?). In the case of smoked paprika, sweet Spanish peppers are dried slowly over an oak burning fire for several weeks and then ground, resulting in a sweet, cool, smoky flavor.

Typically paprika is used to add coloring to food, but smoked paprika offers much, much more; a sweet, almost cured flavor and aroma you'll very much enjoy.

*I didn't like the dish that initially inspired me to purchase the smoke paprika, but in the days since I have made a delicious discovery:

HOLLI'S ROASTED CAULIFLOWER

What you'll need:
1 head cauliflower
1/2-1 tablespoon smoked paprika
1/2-1 tablespoon cumin
2 tablespoons olive oil
salt to taste

1. Clean and cube cauliflower. In a large bowl combine cauliflower with spices, salt and olive oil; toss to coat. Spread spiced cauliflower evenly over a parchment paper covered baking sheet. Roast in 400 degree oven for 30-40 minutes, until cauliflower is tender.

Caramel Apples

2010-10-31T12:02:00.005-05:00

CARAMEL APPLES
(from Everyday Food | October 2010)
Makes 6

What you'll need:
nonstick cooking spray
2 cups sugar
1/2 cup water
1/2 cup heavy cream
6 Granny Smith apples

1. Line a baking sheet with waxed paper and coat with cooking spray. In a medium saucepan, bring sugar and 1/2 cup water to a boil over high heat. Reduce to medium-high and simmer, undisturbed, until caramel is golden brown; about 8-10 minutes. Remove from heat and carefully stir in cream (mixture will sputter). Transfer to a small bowl and let cool 5 minutes.

2. With a paring knife, make a small slit in top of each apple. Insert an ice-pop stick 1 inch deep into each slit. Dip apples into caramel, swirling to coat. Transfer to sheet.

*after dipping in caramel you could coat apples in chocolate, nuts, candy bits, etc, if desired.

Sweater Vest 2.0

2010-10-28T18:28:00.005-05:00

Remember what I said in my last post? I had another little sweater vest on my needles. Well:

This one I modified for a small infant (I'm estimating it will fit 0-6 months).

I've got grand plans for many more...little ones, big ones, heck - maybe even one for The Big Guy...

Pattern: Kid's Vest by Joelle Hoverson
Yarn: Berroco Comfort in Red and Light Pink
Started: October 22, 2010
Finished: October 25, 2010
Raveled: Here

Sweater Vest 1.0

2010-10-25T08:40:00.006-05:00

Thanks to designer Joelle Hoverson (and her new book More Last Minute Knitted Gifts) I've discovered a new go-to baby knit.

A child's sweater vest that can be easily monogrammed and knit in sizes ranging from 18-24 month to 10 years old (but with modifications, I'm sure I can stretch that from infants to teenagers).

This little green version was knit for a dear friend's baby, "K", who will be arriving home from Ethiopia in a few weeks time. Hooray! Woo-Hoo! Three Cheers! Hip-Hip! Whoopee! Rah-Rah! Yay! Huzzah! Yippee!

This isn't the last of these little vests you'll see; I've got another more than halfway done on my needles right now. Stay tuned...images to follow.

Pattern: Kid's Vest by Joelle Hoverson
Yarn: Berroco Vintage in Kiwi and Douglas Fir
Started: October 17, 2010
Finished: October 20, 2010
Raveled: Here

Quick Takes Tuesday

2010-10-19T14:28:00.004-05:00

I recently had a pretty traumatizing experience at my hair salon. After spending 4 hours there one Friday evening (and leaving, against my better judgment, with hair resembling Sharon Osbourne) I returned the next day for a 'fix'....resulting in hair that is basically black. It's noticeably darker than normal and I'm taking a lot of comments about it. BUT, it's a vast improvement over the red-streaked-Sharon-Osbourne-esque set up I rocked for about 10 hours one Friday night a few weeks ago.

Joe and I are in the process of renovating our second floor bathroom. We're doing it ourselves -- kind of. We've got a plumber helping with the water works, and some tile installers coming in for the floor, but we're on our own for the rest. It's exciting. We're hopeful. I would promise to show photos when we're done, but since I still haven't unveiled the attic (that's been done for 8 months) I won't make any guarantees.

I recently finished Kathryn Stockett's The Help. Have you read this book? Or listened to it? It's a brilliant piece of fiction. Trust me. You'll like it. The audio version of the book was superb; so that's my recommendation.

This Friday marks six months of waiting on our adoption. SIX MONTHS! Time is flying by!

"Holy Amazing Dinner!!!"

2010-10-18T15:52:00.006-05:00

This is the best Mac and Cheese on Earth! Trust me and the friends I made it for yesterday (see the title of this post -- a direct quote from a text message I received last night from my friend - a new mom, who baked and enjoy the mac and cheese I made her for dinner that evening).

MARTHA'S MAC AND CHEESE
(from Martha Stewart)

What you'll need:
1 stick unsalted butter
6 slices white bread, crusts removed, cut into 1/4-1/2 inch pieces
5 1/2 cups milk
1/2 cup all purpose flour
2 teaspoons coarse salt, plus more for pasta cooking water
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups grated sharp white cheddar cheese
1 1/4 cups grated Pecorino Romano cheese
1 pound elbow macaroni

1. Preheat oven to 375. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set aside.

2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.

3. While whisking, slowly pour in the hot milk, a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8-12 minutes.

4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese and 1 cup Pecorino Romano. Set the cheese sauce aside.

5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2-3 minutes. Transfer the macaroni to a colander, rinse under cold running water and drain well. Stir the macaroni into the reserved cheese sauce.

6. Pour the mixture into the prepared dish. Sprinkle with the remaining 1 1/2 cups cheddar and 1/4 cup Pecorino Romano, and top with the bread. Bake until golden brown, about 30 minutes. Transfer the dish to a wire rack for 5 minutes; serve.

October: I Love You

2010-10-06T11:09:00.004-05:00

It's Fall in New England: a chill has returned to the air, tree leaves are on fire with color, and I want to bake, knit and slurp soup like it's my job.

I feel alive!

As you know, I've been baking and have recently cracked out some trusty stand by soup recipes. Latley, my mind is a flutter with culinary possibilities and I'm looking forward to a long weekend of homemade sweet bread (am thinking pumpkin?) and warm soup. I might even prepare some granola bars for good measure.

On the knitting front, I've been a whirl wind. In the past week, since finishing Heidi's socks, I've knit another child's placket neck sweater, another Gretel hat, and have resumed work on the most ambitious project. I'm enjoying the MAP, but Socktoberfest is upon us and Kirsten Kapur's 2010 Mystery Sock is calling my name. I've printed clue #1 and this weekend I just might cast on for a pair. The MAP can wait. Right?

What are you up to these days? Is Fall making your heart sing?

Shortbread Candy Bars

2010-10-05T09:48:00.005-05:00

Martha Stewart has done it again: a recipe that's easy to prepare, delicious to eat and fun to look at.

These shortbread candy bars are nothing short of amazing--sweet brown sugar shortbread, topped with melted chocolate chips and crumbled candy bars. Need I say more, my peeps? Get on it!

SHORTBREAD CANDY BARS
(from MS Everyday Food | October 2010)

What you'll need:
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed brown sugar
2 cups all purpose flour
1 cup semi-sweet chocolate chips
2 cups crumbled candy

1. Preheat oven to 350.

2. In the bowl of an electric mixer, combine butter and sugar on high speed until light and fluffy (3-5 minutes). On low speed, add flour in three increments and mix until incorporated. Dough will be crumbly.

2. Press dough evenly into the bottom of an 8" baking pan. Bake for 30-35 minutes until firm and golden brown.

3. Remove from heat, cover with chocolate chips and bake for one minute more, until chips are melted.

4. With the back of a spoon, spread melted chocolate evenly over top of the shortbread. Sprinkle with crumbled candy (I used butterfinger and reeses pieces). Let cool on a wire rack for 30 minutes.

5. After allowed to cool for 30 minutes, pop into the fridge to allow chocolate to set (30-60 minutes). Gently slice into 16 pieces. Indulge.

Aquaphobia Socks 2.0

2010-09-28T08:48:00.005-05:00

I knit a second pair of Aquaphobia Socks; another birthday gift for one of my favorite people. Now Heidi and Heather both have a pair. I think Holli needs the next ones:

Pattern: Aquaphobia Socks by Knitfreak
Yarn: Dream in Color, Smooshy
Started: September 10, 2010
Finished: September 23, 2010
Raveled: Here