Broiled Salmon with Pineapple Salsa

For the longest time I couldn't get behind the idea of combining savory and sweet in one dish.  It always just struck me as odd, and I dismissed it as one of those things I couldn't possibly like.  As my food magazines have been rolling in over the past few months, though, it seems the sweet and savory combos have been really popular - lots of salads combining fruit and veggies/cheeses and proteins served with fruit salsas.  Suddenly, I felt silly not trying at least one or two recipes before swearing off this whole group of dishes.  I started slowly with a peach bbq sauce last month, and what do you know, I loved it! It also served as sort of a gateway dish - since then I've gotten more brave and attempted a number of these sweet and savory combo recipes, with mostly delicious results :)

This salmon with pineapple salsa was one of those positive experiences.  It's a winner all around - healthy, super easy and quick, and really delicious!  My salsa looks a little dull because I forgot to buy fresh pineapple and had to use canned, but aside from the appearance the dish didn't suffer.  I've since made it with fresh pineapple (no pictures, oops!) too and it's more flavorful, but nice to know canned works in a pinch (just make sure to buy the fruit canned in its own juice, not in syrup).  The fruit salsa is bright and fresh, and is a nice counter to the richness of the salmon.  The fish is broiled and takes less than 10 minutes so even when the temps are high, the recipe won't heat your kitchen too much.  It's already become part of our regular rotation this summer.  (This recipe only serves 2, but you could certainly double it if your family is bigger than ours.) 



Broiled Salmon with Pineapple Salsa
from America's Test Kitchen Cooking for Two 2011

Salsa
4 oz (about 3/4 cup) fresh pineapple, peeled, cored and chopped medium
1 scallion, thinly sliced
1/2 jalapeno, seeds removed and minced (for extra heat, leave the seeds in)
2 teaspoons fresh lime juice
1 teaspoon fresh cilantro, minced

Salmon
2 teaspoons honey
1/4 teaspoon water
1/2 teaspoon brown sugar
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon salt
2 6-oz skinless salmon fillets, about 1-1 1/2 inches thick
nonstick cooking spray

To make the salsa: Add all of the ingredients to a small bowl and stir to combine.  Season to taste with salt and pepper.

To make the fish: Preheat your broiler and set an oven rack about 6 inches from the broiler.  Line a rimmed baking sheet with aluminum foil.

Combine the honey and water in a small bowl.  In another small bowl, stir the brown sugar, coriander, ginger, garlic powder, pepper and salt together.  Pat the fish dry and place it skin-side down on the prepared baking sheet.  Brush each fillet with the honey mixture then sprinkle the tops evenly with the spice mixture, pressing gently to adhere.  Spray the tops of the fillets with nonstick cooking spray.

Broil until the tops of the fillets are golden and the fish is just about cooked through (the thickest part will register 125 F on an instant read thermometer), about 6-9 minutes.  Serve with the salsa.

S'mores Cheesecake

When I think about summer desserts, three things come to mind.  There's ice cream, which is probably the most obvious choice when the temperatures start soaring.  Whether it's homemade or from your local ice cream shop, it's all good.  It would also be a shame not to take advantage of the wealth of sweet summer fruit and make at least a few desserts.  It's not easy to resist eating the fruit as is when it's summer good, but when you take that first bite of blueberry pie (my personal favorite!), you'll know it was worth it.  The final dessert that screams summer to me?  S'mores.  You've probably gathered by now that I sort of love s'mores; in the past year or so I've shared no fewer than 3 s'mores-inspired treats, starting with cupcakes, moving to ice cream and most recently cheesecake bars.  But can you blame me?  In a place where snow covers the ground for 1/3 of the year, it makes me so happy to sit around a fire with friends on a summer night, toasting marshmallows and smooshing them into sandwiches with sweet milk chocolate and crunchy graham crackers.  It's incredibly simple but so delicious, and in my opinion, the messier the better when it comes to the ooey-gooey marshmallows!



This cheesecake incorporates everything that's good about s'mores into a slightly more refined dessert.  A creamy milk chocolate cheesecake sits on a buttery graham cracker crust base, and finishing it all off is a fluffy marshmallow topping that's been toasted until golden.  I've had marshmallow toppings in the past that either became rubbery or wilted after an hour or two, but I didn't run into any of those issues here.  The marshmallow sets up yet retains its light, fluffy texture, even after a night in the fridge.  There's no question that of all the s'mores-inspired desserts I've baked, this is by far my favorite.  I'm a milk chocolate lover and I don't think I've ever uttered the words "too sweet," so the use of milk chocolate in the cheesecake was perfect for me.  That said, if you're worried about sweetness or don't like milk chocolate, some of the reviewers over on Epicurious noted that they made the cheesecake with dark chocolate instead so it's easily adaptable.  You can also make it ahead of time - the cheesecake can be done 2 days in advance, and the topping one day - stick it back in the fridge and you're all set to serve the following day.  What I'm really trying to say is that I don't think you can go wrong with this s'mores cheesecake if you're looking for a dessert for your party this holiday weekend :)



S'mores Cheesecake
from Bon Appetit, July 2008 (via Epicurious.com)

Crust
1 1/2 cups graham cracker crumbs (about 9-10 whole crackers)
3 tablespoons sugar
6 tablespoons unsalted butter, melted

Filling
9 oz milk chocolate, chopped
2 8-oz packages cream cheese, at room temperature
3/4 cup sugar
1/8 teaspoon salt
3/4 cup heavy cream, at room temperature
3 large egg, at room temperature

Topping
1 cup sugar
2 large egg whites
3 tablespoons water
1 teaspoon cream of tartar
1/8 teaspoon salt
12 large marshmallows, cut into quarters with wet kitchen scissors
1/2 teaspoon vanilla extract

To make the crust:  Preheat oven to 350 F.  Spray a 9-inch springform pan with nonstick cooking spray.  In a medium bowl, stir together the graham cracker crumbs and sugar.  Pour the melted butter over the mixture and stir until the crumbs are evenly moistened.  Press into an even layer in the bottom of the prepared springform pan.  Bake for 12 minutes, or until set.  Transfer the pan to a wire rack and cool to room temperature.  Reduce oven temperature to 325 F.

To make the filling:  Add the chocolate to a microwave-safe bowl and heat in 30 second intervals at 50% power, stirring in between each interval, until the chocolate is melted and smooth.  Cool until just barely lukewarm, stirring occasionally.

Combine the cream cheese, sugar, and salt in the bowl of your food processor and pulse until smooth. With the machine running, pour the heavy cream through feed tube and process just until blended. Again, with the machine running, add the melted chocolate and then the eggs, one at a time, blending and scraping down the sides of the bowl after each addition until the mixture is smooth.  Pour the batter over the cooled crust.

Bake for about 55 minutes, or until the outer edge is slightly puffed and the center is barely set (the center will jiggle slightly when the pan is gently shaken).  Transfer the pan to a wire rack.  Run a small sharp knife around the cake to loosen it from the pan.  Let cool slightly then refrigerate for at least 8 hours.  (I left mine uncovered in the fridge until it was cold, then used plastic wrap to cover the pan.)

To make the topping:  In a large metal bowl (I used the bowl for my stand mixer), combine the sugar, egg whites, water, cream of tartar and salt.  Set the bowl over a pan of simmering water and whisk constantly until the sugar dissolves and the mixture feels hot to the touch, about 3 minutes.  Remove the bowl from the pan and add the marshmallows; let stand for a few minutes until the marshmallows soften.  Place the bowl back over the pan of simmering water and beat the topping with a hand mixer for 4-5 minutes, or until stiff, shiny peaks form.  Beat in the vanilla.

Let the topping cool just slightly (don't wait too long or it'll set and you won't be able to spread it).  Meanwhile, remove the sides of the pan from the cheesecake.  Transfer the topping onto the cheesecake; use a spatula to spread it to the edges.  Let stand for about 15 minutes, or until set.  Use a kitchen torch to toast the topping lightly.  (You could also do this under your broiler but keep a VERY close eye on it, it'll go from brown to burnt quickly.)  Transfer the cheesecake to the fridge and chill well before serving.

TWD: Sour Cream Chocolate Cake Cookies

This week's Tuesdays with Dorie was chosen by Spike of spike.does.stuff: sour cream chocolate cake cookies.  I was a bit conflicted about this recipe.  The "cakey" part was right up my alley - I love cakey cookies and brownies.  It was the sour cream that concerned me; although I use sour cream in baking from time to time, it's not generally enough to give the final product a pronounced tangy flavor.  With sour cream in the recipe title here though, it seemed obvious the sour cream would play a starring role and that gave me pause because tangy sour cream desserts are rarely popular in this house.



It was my buddy Spike's pick, though, so I decided to make them anyway, figuring worse case scenario I could probably share the cookies with friends or family if we weren't fans.  I halved the recipe and skipped the raisin or currant mix-in Dorie suggested.  Chocolate and raisins are a heavenly combo to me, but not so much for Shane.  When the sheets of cookies began to emerge from the oven, and I saw row upon row of the cakey treats, an idea hit me.  If I paired the cookies up by size and sandwiched some peanut butter frosting between them to create whoopie pies, there's no way Shane would be able to resist.  And I was right!  Shane gobbled these up in record time, and when they were gone, kept hinting he wished there were still some to snack on.  In case you're wondering, they were a bit tangy, but also very chocolaty.  I tried one plain and while I didn't dislike it, I think these are best enjoyed as sandwich cookies.

Many thanks to Spike for hosting this week!  You can find the cookie recipe on her blog or on page 160 of Baking: From My Home to Yours.  The peanut butter filling I used for the whoopie pies is from the recipe in this post.

"Best" Blueberry Muffins

How is it possible that the 4th of July is only a week away?  May and June flew by in the blink of an eye.  With the holiday weekend rapidly approaching, you may be starting to look for recipes that would be great for cookouts or picnics you're attending or hosting (or both!).  I have a few new ones I'm excited to share with you; the first will be up on Wednesday.  I didn't spend a single minute in my kitchen this weekend or it would have been ready today :)  Have you ever had one of those weekends where you don't cook or bake a single thing?  As much as I love my time in the kitchen, sometimes a break is really nice!



If you happen to be hosting overnight guests this holiday weekend, they'd definitely appreciate waking up to a batch of these blueberry muffins.  I know I already have quite a few blueberry muffin recipes on the blog, but I don't think you can ever have too many.  Besides, these are a little bit different from your typical blueberry muffins, which is not terribly surprising considering the source is Cook's Illustrated.  They often add extra steps to a recipe and you wonder if the effort is worth it; here, the answer is a resounding yes!  Half of the blueberries in the recipe are cooked down into a homemade jam, which is swirled into the batter, and along with the fresh berries in the muffins results in a ton of blueberry flavor.  I think the jam is the element that elevates this recipe above many others, it really is a fantastic addition.  The muffins are topped with a lemon sugar that not only adds a nice crunch but a bit of citrus flavor that pairs so well with the blueberries.  



PS - if fresh blueberries aren't available by you, this recipe can also be made with frozen blueberries.  Josie of Pink Parsley Catering posted about it here.  I've already made a mental note to freeze some of the berries I pick this summer because one of these muffins, warmed slightly and slathered with butter, would be a great treat on a cold, snowy winter morning.

"Best" Blueberry Muffins
from Cook's Illustrated

Lemon-Sugar Topping
1/3 cup sugar (2 1/3 oz)
1 1/2 teaspoons lemon zest (about 1 lemon)

Muffins
2 cups (about 10 oz) fresh blueberries
1 1/8 cups sugar (8 oz) plus 1 teaspoon
2 1/2 cups (12 1/2 oz) all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs, at room temperature
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 teaspoons vanilla extract

To make the topping: Combine the lemon zest and sugar in a small bowl and rub together with your fingertips until fragrant.

Preheat the oven to 425 F with a rack in the upper third.  Spray your muffin tin with nonstick cooking spray.

Combine 1 cup of the blueberries along with 1 teaspoon of sugar in a small saucepan.  Bring to a simmer over medium heat, mashing the berries with a spoon and stirring frequently.  Continue cooking until the berries break down and the mixture has a thick jam-like consistency; the volume should be reduced to about 1/4 cup.  Transfer to a small bowl and cool to room temperature.

In a large bowl, whisk the flour, baking powder and salt together.  In another large bowl, whisk the remaining 1 1/8 cups of sugar and the eggs together until pale yellow and thick.  Whisk in the butter and oil until combined.  Add the buttermilk and vanilla and whisk to incorporate fully.  Add the wet ingredients to the flour mixture along with the remaining 1 cup of blueberries.  Use a rubber spatula to gently fold until the dry ingredients are just moistened - the batter will be lumpy, that's fine.  Don't overmix. 

Divide the batter evenly among the prepared wells of the muffin pan - each well should be completely full.  Add one teaspoon of the blueberry jam to the center of each well of batter.  Use a skewer to gently swirl the jam into the batter.  Sprinkle the muffins with the lemon sugar.

Bake for 17-19 minutes, or until the tops of the muffins are golden and they spring back when gently pressed.  Transfer the muffin pan to a wire rack and let the muffins cool for 5 minutes before removing them to cool completely.

Makes 12 muffins

Oatmeal Peanut Buter Cup Cookies

Every time I head down to Trader Joe's, which admittedly, is only once every few months, I can't resist grabbing a tub of their mini peanut butter cups.  It's always with the intention of baking something really neat with them, but most of the time they just sit in the pantry for weeks until Shane finds them and asks what I'm going to make.  So far, the answers have been blondies and biscotti, and while both were delicious, it's not the kind of magic I really want to make with these little bites of chocolate and peanut butter goodness.  I'm still waiting for inspiration to strike on that front, but in the meantime, I had a major craving for an oatmeal cookie and rather than go with raisins or chocolate chips, I decided to switch things up with the mini peanut butter cups.



When I set out to make these oatmeal cookies I was really hoping for something thick and chewy.  The first batch of cookies emerged from the oven fairly thin (not lacy, but I like really thick cookies) so before baking the rest of the dough, I did some experimentation with chilling it.  The dough for the second batch was chilled for 30 minutes and the final batch was baked after the dough rested in the fridge overnight.  That final batch of cookies was the thickest, but only by the smallest margin.  Despite not achieving the perfect thickness, I thoroughly enjoyed the cookies - they were really chewy and of course loaded with chocolate and peanut butter flavor.  They've been disappearing from the kitchen at a rapid rate so that's a good sign.  Oh, and no worries if you don't have a Trader Joe's where you live, I've seen mini peanut butter cups from Reese's the last few times I was at the grocery store.  In a pinch you could probably use a combination of chocolate chips and peanut butter chips as well.

My quest for a perfectly thick and chewy oatmeal cookie continues - have a favorite recipe?  Please share it in the comments below!

Oatmeal Peanut Butter Cup Cookies
adapted from Williams Sonoma

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups old-fashioned rolled oats
2 1/2 cups mini peanut butter cups, coarsely chopped

Preheat oven to 350 F.  Line two baking sheets with parchment paper.

In a medium bowl, whisk the flour, baking soda and salt together.  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes.  Add the eggs, one at a time, then the vanilla and beat until smooth.  With the mixer on low, add the flour mixture and beat just until incorporated.  Beat in the oats.  Use a rubber spatula to gently stir the peanut butter cups into the batter.

Use a small cookie scoop to drop balls of dough (about 1 tablespoon each) onto the prepared baking sheets, leaving about 2 inches between them.  Bake for 10-12 minutes, or until the edges are set and golden.  Let the cookies cool on the baking sheets for 5-10 minutes, then transfer to wire racks to cool completely.

Makes about 60 cookies

Fusilli with Spinach and Asiago Cheese

I'm not big on conventional rules of wisdom in the kitchen. Mise en place? Most of the time I'm lucky if the ingredients for the recipe aren't still in the fridge and pantry. I don't think I've ever made a recipe in which I started with everything nicely measured and laid out on the counter before me. Another issue? I almost never read a recipe all the way through before starting on it. This one comes back to bite me from time to time. Like when I realize there's a 4 hour rest/refrigeration period for a recipe I've decided to start making at 10 pm. Or when I incorrectly assume a pasta recipe is for a cold salad only to discover at the last minute that it's not...



I forged ahead and made this dish for our Father's Day cookout anyway and it turned out really well. In fact, it may have been the most popular dish on the table. Even though I think it's intended to be served warm, I enjoyed leftovers at room temperature too. My only modification was that I probably didn't use quite as much cheese as the recipe suggests - I added it a little at a time until the taste and consistency were to my liking. The spinach was my favorite part of the dish so I might even throw in a little more next time I make it. Whole wheat pasta would be a good substitution for the future as well. The recipe definitely falls in the quick weeknight meal category too - it's super simple to throw together and the ingredient list is fairly short. It'll definitely be in rotation here this summer!

Fusilli with Spinach and Asiago Cheese
from Giada de Laurentiis (via FoodNetwork.com)

1 lb fusilli (or rotini) pasta
1/4 cup extra virgin olive oil
1 garlic clove, minced
1 (9 oz) bag fresh spinach, roughly chopped
8 oz cherry tomatoes, halved
1 cup (about 3 1/2 oz) grated Asiago
1/2 cup grated Parmesan
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

Add the pasta to a large pot of salted boiling water.  Cook until al dente according to the package directions (probably about 8-10 minutes).  Drain the pasta, reserving 1/2 cup of the cooking liquid.

While the pasta cooks, set a large, heavy skillet over medium heat. Add the olive oil and warm it slightly, then add the garlic to the pan. Cook just until fragrant (be careful not to burn it or it will be bitter). Add the spinach and tomatoes and cook until the spinach wilts.  Turn off the heat under the pan.  Mix in the pasta then add both cheeses, the salt and pepper, and the pasta cooking liquid. Gently stir to combine then transfer to a large serving bowl.

Chocolate Chip Whoopie Pies

Having baked so often over the past few years, I think I've finally figured out what I can count on Shane to eat, and what needs to be shared with family/friends unless I want it to sit on the counter untouched for a week.  Breakfast items - muffins, scones, quick breads - fall completely in my domain; Shane shows little to no interest.  The situation is similar with pies and tarts.  Cupcakes are always popular, unless they include fruit.  Same with homemade ice cream.  One thing that's really surprised me is how little love cookies get around here.  Even a batch of double chocolate cookies (among Shane's favorites) might be slow to disappear.  The most surefire way to make them more appealing is to add a filling - whoopie pies are definitely the new "it" thing around our house.  Shane is obsessed with them lately, and I love making them, so it's a double win.



I'd recently baked a batch of whoopie pies (post coming next week) and the same day we polished them off I heard Shane say "I wish we had more whoopie pies."  I think he was hoping for the same flavor, but instead I grabbed my whoopie pie book from the shelf, letting him thumb through and choose the next variation.  These chocolate chip whoopie pies were the winner; I decided to pair them with a chocolate buttercream for the filling.  We really enjoyed the combination, though I think you could go any number of different ways with these and still be happy.  The cookies themselves are sturdy, but still tender.  I always use a cookie scoop to portion the batter when I make whoopie pies so the cookies will be easier to pair up by size.  These baked a little less uniformly than I'd have liked, so the matching was a bit challenging, but I'm a huge perfectionist about things like that so I'm not sure anyone else would even noticed.





Oh, and if for some reason you're not into chocolate buttercream, make the cookies and do this with them:



That's a big scoop of vanilla ice cream, and honestly, became my favorite way to enjoy the cookies.

Chocolate Chip Whoopie Pies with Chocolate Buttercream
from Whoopie Pies by Sarah Billingsley and Amy Treadwell

Cookies
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
1 cup mini chocolate chips

Preheat oven to 375 F. Line two baking sheets with parchment paper.

Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, shortening and both sugars on medium speed until light and fluffy, about 3-4 minutes. Mix in the eggs and buttermilk, beating until combined (the mixture may look curdled, don't worry it'll come together).

In a small measuring cup, stir together the milk, baking soda and vinegar. Add to the batter along with the dry ingredients (all at once) and beat on low speed just until combined. Mix in the vanilla then beat on medium speed for about a minute, until all ingredients are incorporated and the batter is light. Stir in the chocolate chips.

Use a small cookie scoop (mine is a #50) to drop the batter onto the prepared baking sheets, 12 cookies to a sheet. Bake, one sheet at a time, for 9-10 minutes, or until the edges of the cookies begin to brown and they spring back when lightly pressed in the center. Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes before transferring them to the wire rack to cool completely. Repeat with remaining slice.

Buttercream
1 1/3 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
4 tablespoons unsalted butter, at room temperature
3 tablespoons heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt

In the bowl of a stand mixer fitted with the paddle attachment, sift together the confectioners' sugar and cocoa powder. Add the butter and beat on low until the mixture is crumbly. Add the heavy cream, vanilla extract and salt and mix on high speed until the buttercream is smooth and fluffy, about 3-4 minutes.

Match the cookies in pairs by size.  Transfer the filling to a piping bag and pipe a small amount onto the flat side of one cookie of each pair.  Sandwich the cookies together, and press the filling to the edges.

Makes about 24 sandwich cookies (depending on the size of your cookie scoop)

Summer Fruit Salad with Mint Sugar

So, it's the first official day of summer today - are you as excited as I am? I just love the idea of summer, it evokes so many happy memories - sun, sand, grilling, produce, green lawns, sprinklers, ice cream... I could go on and on. It's a really fun time of year but also one of the busiest, in my opinion. Between weddings, baby showers, holidays, graduations, cookouts, triathlons and vacations, it seems every weekend is jam-packed for us. So today I thought I'd share a simple summer salad - one that takes advantage of a bountiful assortment of the best fruit summer has to offer and, even better, one you can put together in less than 15 minutes.





The ingredient that makes this salad extra special is mint sugar. Two ingredients, fresh mint leaves and sugar, that when pulsed together in your food processor create a vibrant green topping for the fruit. There are probably a number of other awesome ways you could use the mint sugar, but I definitely suggest starting with fruit salad. The mint flavor is refreshing, and not at all overpowering. Topped with a dollop of whipped cream, or served with a fluffy piece of angel food cake, this could also be transformed into a dessert with a serious wow factor.



My mint plant is thriving for now so hopefully this won't be the last batch of mint sugar I whip up in my kitchen! My herbs always seem to start off well then die a slow death come July, for reasons that are still very much a mystery to me. I'm hoping this year will be the exception - fingers crossed :) If you make the mint sugar and discover another way you love it, please come back and share with all of us!

Summer Fruit Salad with Mint Sugar
from Gourmet, July 2004 (via Epicurious)

1/4 cup loosely packed fresh mint leaves
3 tablespoons sugar
1 1/4 lb blackberries (I used a mix of blackberries and blueberries)
3 firm-ripe medium peaches, pitted, and cut into 1/3-inch-thick wedges
1/2 lb seedless red grapes (1 1/2 cups), halved

Add the mint leaves and sugar to the bowl of a food processor.  Pulse until finely ground.  Combine the fruit in a large bowl.  Add the mint sugar and toss gently to coat the fruit.  Let stand at least 5 minutes before serving.

Blueberry-Streusel Bars with Lemon Cream Filling

Sometimes I feel like I spend way too much time sitting in front of my computer, staring at the screen for hours upon hours each day.  Sure, much of it is productive and necessary - editing photos, writing blog posts, responding to emails, etc but there's a segment (ok, a big segment) that's mostly just for fun.  Twitter falls squarely in that category.  On more than one occasion I've thought about stepping away since it can be such a huge distraction, but I always find a reason to stick around.  A big one: deals!  Twitter is one of the best ways I learn about sales I probably would otherwise have missed.  For example, a huge one-day sale on blueberries at Whole Foods last Friday.  A sale so nice that it prompted me to email Shane and ask him to stop at the location near his office on the way home and grab a bunch for me.  I'd had my eye on the recipe for these blueberry-streusel bars for a few weeks, and my new stash of blueberries afforded me an opportunity to make them just in time to share at our Father's Day cookout this weekend.



Let me just cut to the chase - I absolutely loved everything about these bars.  Their base is a chewy oat-studded crust, which is topped with fresh blueberries that soften and become incredibly juicy during the baking process.  Atop the blueberries is a super simple, smooth lemon cream filling made using lemon juice, zest and condensed milk.  It sets up perfectly in the oven and really adds both texture and flavor to the bars.  The lemon isn't overpowering; I think it adds just enough tartness to balance the sweetness of the other elements.  The final layer is a streusel made using reserved crumbs from the crust, and like all good streusels, it's completely irresistible.

One of my biggest problems with bars is that they're sometimes difficult to cut neatly, but I didn't run into that issue here.  If you want to ensure a super clean cut, just refrigerate the bars briefly first.  Be sure to use room temperature berries as the recipe suggests, or your result may not be as successful.  I usually stick my berries in a strainer and wash them, then spread them in a single layer on a towel set in a rimmed baking sheet.  Not only will they dry quickly, but it makes it easier to pick out any damaged berries or random stems.  I always wash a few more than I need to allow for snacking - a full tray of berries is too hard to walk by without grabbing a handful.  I can't wait to make this recipe again after I pick my own berries later this summer :)



Blueberry-Streusel Bars with Lemon Cream Filling
from Fine Cooking

3 cups (13-1/2 oz) all-purpose flour
1 1/2 cups rolled oats (not quick oats)
1 1/3 cups packed light brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, at room temperature
1 large egg, separated
14 oz can sweetened condensed milk
1/2 cup fresh lemon juice
2 teaspoons lemon zest
2 1/2 cups (about 13 oz) room-temperature blueberries

Preheat oven to 350 F.  Line a 13x9 metal baking pan with foil, leaving a slight overhang on both sides to lift the bars out.  Spray the pan/foil with cooking spray.

Whisk the flour, oats, brown sugar, salt and baking powder together in a large bowl.  Use a pastry blender (or your fingers) to cut the butter into the dry ingredients completely.  (In other words, until the pieces of butter aren't visible anymore.)  Set aside and reserve 2 cups of these crumbs for the topping. Beat the egg white with a fork until broken up and foamy.  Add it to the crumbs and mix to incorporate.  Transfer the mixture to the prepared pan and press to form an even layer of crust.  Bake for about 10-12 minutes, or until the top starts to look dry.

Meanwhile, whisk the condensed milk, lemon juice, lemon zest, and egg yolk together in a medium bowl.  Let stand for 5 minutes; the mixture will begin to thicken slightly.

When the crust has finished baking, transfer the pan to a wire rack and sprinkle the blueberries evenly over the hot crust.  Drop spoonfuls of the lemon mixture over the blueberries then spread the lemon mixture gently to distribute it.  Work carefully so you don't crush the berries; the lemon layer doesn't have to cover every bit of the crust.  Bake until the lemon layer begins to form a shiny skin, about 7-8 minutes.

Remove the pan to a wire rack and use your fingers to press the reserved crumb mixture into small clumps and sprinkle them over the lemon layer.  Use all of the crumb mixture to cover the lemon layer completely.  Bake for 25-30 minutes, or until the filling is bubbling at the edges and the streusel topping is golden brown.

Transfer the pan to a wire rack and let the bars cool for about an hour, until just warm.  Remove them from the pan using the foil overhang and let cool completely on the wire rack.  Cut into squares before serving.  The bars should be stored in the refrigerator.

Cinnamon Sugar Pull-Apart Bread

Last spring I baked a lemon-scented pull-apart coffee cake; it was one of the most delicious treats I've ever made.  In fact, it was such a hit here that I had to bake it several times before it lasted long enough for me to snap a few pictures.  A few months ago, I saw another pull-apart bread - this time a cinnamon sugar version - on Joy's blog.  It immediately brought back memories of the lemon cake and I knew if this variation was even half as good as the lemon one I'd be in big trouble.  So, I resisted making it for a while.  Sometimes it's just easier for me not to have certain baked goods in the house than it is to try and exercise any kind of self control around them.



Each time the bread popped up on another blog in my Google Reader, however, it taunted me - until finally I caved and headed straight for the kitchen to give it a try.  Not surprisingly, it was just as addictive as I'd feared.  It's like eating a really delicious cinnamon roll, but in a fun new way.  We sat in the kitchen pulling the layers of soft bread apart, one after another, while the loaf was still warm.    Needless to say, I completely ruined my dinner that night I was so full from the bread.



One of the best things about the bread is that you don't have to worry about shaping it perfectly - it's supposed to look irregular!  The first time I made the recipe (yep, I've already made it multiple times) I ignored the instruction to bake the loaf in a 9x5 pan, instead grabbing an 8 1/2 x 4 1/2 pan from the stack in the basement pantry.  In the oven the loaf completely grew up and out of the pan taking on a life of its own, with pieces jutting out all around.  It wasn't pretty, but you know what?  It tasted just as good as the subsequent ones made in a bigger pan.  (For the record, go with the bigger pan - it just makes life easier.)

I shared the last loaf I made with my mom and she loved it too; this is definitely a crowd-pleaser.  It's best when warm, but in a pinch, you can pop a few slices in the microwave for about 20 seconds to re-create that fresh from the oven texture.  Give it a try this weekend, just be sure you have some friends around to help you enjoy the goodness :)



Cinnamon Sugar Pull-Apart Bread
adapted from Joy the Baker (who adapted from Hungry Girl por vida)

Dough
2 3/4 cups all-purpose flour (plus more if needed)
1/4 cup sugar
2 1/4 teaspoons instant yeast
1/2 teaspoon salt
4 tablespoons unsalted butter
1/3 cup milk
1/4 cup water
1 teaspoon vanilla extract
2 large eggs

Filling
1 cup sugar
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter

In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Beat briefly just to combine. Add the butter and milk to a small saucepan and heat just until the butter is completely melted. Turn off the heat and add the water and vanilla to the pan. Let the mixture cool until it registers about 115-120 F on an instant read thermometer.

Add the eggs to the mixer bowl and turn the mixer to low. Slowly stream the milk mixture down the side of the mixer bowl. Continue beating until the dough comes together. It will probably be quite sticky - add flour, 1 tablespoon at a time, and continue kneading on low speed until the dough clears the sides of the bowl (it will stick to the bottom). You want the dough tacky, but not so sticky that you can't handle it (I needed more than 1/4 cup of additional flour each time I made this recipe). Transfer the dough to a lightly floured work surface. Knead briefly then shape the dough into a ball. Spray a large bowl with cooking spray then add the dough to the bowl. Cover with plastic wrap and set aside in a warm place. Let rise until doubled, about 1 hour.

Meanwhile, make the filling by whisking the sugar, cinnamon and nutmeg together in a small bowl. Add the butter to a small saucepan and melt over medium-low heat until it is brown and smells nutty - be patient, it may take a few minutes. Set aside.

Turn the dough out onto a lightly floured work surface. Press to deflate then cover with a kitchen towel and let rest for 5 minutes. Roll the dough into a rectangle about 12x20 inches (the dough will be quite thin).



Brush the dough with the browned butter then sprinkle it evenly with the cinnamon-sugar mixture. It's a lot of sugar, but use it all.



Use a pizza cutter to slice the dough rectangle vertically into six equal strips.



Stack the strips on top of one another and again cut into six equal stacks.





Spray a 9x5 loaf pan with cooking spray. Layer the dough squares on top of one another and transfer to the prepared pan.



Cover the pan with a kitchen towel and set in a warm place to rise for 30-45 minutes, or until the dough is puffy, but not necessarily doubled in size.

Meanwhile, preheat oven to 350 F. Bake the loaf for about 35 minutes, or until the top is golden brown. If the top starts to brown too much, you can tent it with aluminum foil; don't be tempted to pull the bread too early or the center may still be raw. (You can use an instant-read thermometer to check the internal temperature if you're concerned.)

Transfer the pan to a wire rack and let cool for about 20 minutes. Run a thin knife around the edges of the pan to loosen the bread then carefully turn it out of the pan. Serve warm.

Lime Cheesecake with Strawberry Sauce

Are you guys sick of hearing me talk about the Bruins yet?  Perhaps you'll allow me just one more day then I promise no more for at least a few months :) In case you missed it, last night the Bruins won Game 7 of the Stanley Cup Finals to bring the Cup back to Boston for the first time in 39 years! It was beyond exciting; I woke up today wondering if last night had really happened. This morning I've watched Chara lift the Cup over and over and over again on tv so I'm feeling pretty confident it wasn't all just a dream.  I'm so happy for the guys, the organization and the fans - now I just need to work on convincing Shane to come to the victory parade on Saturday with me...



I am bleary-eyed after staying up really late last night to watch postgame coverage hence the slow start today.  Since I didn't quite finish the post I had planned for today (stay tuned, I will get it up tomorrow, and it's a good one!) I dug into my backlog of drafts and found these mini lime cheesecakes I'd made for my friend's birthday back in March and never shared.  I find I rarely have an occasion to make a full-size cheesecake, it's just too much food unless I'm getting together with a huge group of family or friends.  Each of these minis, however, is the perfect size for two people to split for dessert.  In fact, I scaled this recipe back by 1/3 to make just 2 mini cheesecakes total - it was the perfect amount of birthday dessert for my friend and her husband to share, and they were definitely a hit.



The cheesecakes were smooth and creamy, and so easy to throw together.  I increased the lime zest and juice just slightly, using 1 full lime for my scaled back version of the recipe.  I heard the lime flavor was perfect so if you really like lime you may want to use 3 limes, instead of 2, for a full recipe.  I chose a strawberry sauce to top my cheesecakes - the sweet berries and tart lime are always a great combination in my book, and I think this dessert needed a little color to brighten things up.  Having the ability to now bake cheesecake in manageable portions like this could really spell trouble for me!

Lime Cheesecake with Strawberry Sauce
Cheesecake from Use Real Butter, via Annie's Eats (originally from The Good Housekeeping Illustrated Book of Desserts)
Strawberry Sauce from The Sweet Melissa Baking Book

(You can make a 9-inch cheesecake using this recipe- just increase the baking time to 55-65 minutes.)

Crust
2 cups graham cracker crumbs
6 tablespoons sugar
6 tablespoons unsalted butter, melted

Cheesecake
3 (8 oz.) packages cream cheese, at room temperature
1 cup sugar
3 large eggs, at room temperature
zest and juice of 2 limes

Strawberry Sauce
1 pint fresh strawberries, hulled and coarsely chopped
2 tablespoons sugar
1 tablespoon freshly squeezed lemon juice
2 tablespoons cold water

Preheat oven to 325 F.  In a medium bowl combine the graham cracker crumbs, sugar and butter.  Use a fork to toss together until the graham cracker crumbs are evenly moistened.  Divide and press into the bottom of the mini springform pans.  In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth and fluffy.  Gradually mix in the sugar.  Add the eggs, one at a time, beating just until incorporated.  Mix in the lime juice and zest; give the batter one final stir with a rubber spatula.  Divide the filling evenly among the mini springform pans, pouring over the graham cracker crust.

Add enough hot water to a roasting pan to fill it halfway; place it on the bottom of the oven.  Bake the mini cheesecakes for 25-33 minutes, or until the center is just barely set.  Turn the oven off and use a wooden spoon to prop the over door open a few inches.  Leave the cheesecakes in the oven for 30 minutes before removing them and transferring to a wire rack.  Let cool for 10 minutes then remove the sides of the pans and continue to cool to room temperature.  Cover and refrigerate the cheesecakes for at least 8 hours.

To make the strawberry sauce: combine the strawberries, sugar, lemon juice and water in the bowl of a food processor.  Puree until the mixture is smooth.  Strain through a fine mesh sieve into a clean bowl to remove the seeds.  Taste and add additional sugar, if desired.  Refrigerate until ready to use.

Top the cheesecake with the strawberry sauce before serving.

Makes 6 mini (about 4-inch) cheesecakes

Orange-Honey Glazed Chicken Thighs

One of my favorite savory dishes on this site is the orange chicken - it's a homemade version of one of my go-to Chinese take-out meals.  My only gripe about that recipe is that there's some frying involved, which causes me to shy away from making it very often.  Sure, the frying can be done in the oven, making it less messy (for me, anyway) than the stove top alternative, but it's still not exactly healthy.

When I set out to try this recipe for orange-honey glazed chicken thighs, I didn't realize it would turn out to be a sort of substitute, a shortcut version of the orange chicken dish.  I was simply trying to find a new way to utilize chicken thighs, which as I've mentioned before, we really enjoy around here.  No matter how delicious they are, there are only so many times you can eat a simple roasted chicken thigh before you go looking for variations :)  The recipe here is pretty straightforward - the chicken thighs are pan-seared until the skin is crisp and browned then finished in the oven along with the orange-honey sauce.  Once the chicken is cooked through, it is set aside to rest while the orange-honey sauce is reduced on the stove-top until thick and syrupy.



The result just might be one of my new favorite ways to enjoy chicken thighs.  Crispy chicken skin is a major weakness of mine and the skin on these chicken thighs can't be beat - it's perfectly browned and super crispy, even when coated with the sauce.  As the title suggests, orange and honey are definitely the most prominent flavors in the sauce, but it's not as sweet as you might think thanks to the tangy mustard and vinegar.  I also loved that the sauce clung to the chicken instead of just running off as I've found to be the case way too with other recipes.  The only thing I'll do differently next time I make this dish is to serve it with rice to soak up the extra sauce.

Orange-Honey Glazed Chicken Thighs
from Cook's Illustrated

1 1/2 cups orange juice plus an additional 2 tablespoons
1/3 cup light corn syrup
3 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon white vinegar
1/8 teaspoon red pepper flakes
1/2 cup all-purpose flour
8 bone-in, skin-on chicken thighs (about 6 ounces each), trimmed of excess fat, with three diagonal slashes through the skin
2 teaspoons vegetable oil
1 medium shallot, minced

Preheat oven to 375 F.  In a large measuring cup whisk together 1 1/2 cups orange juice, corn syrup, honey, mustard, vinegar, red pepper, 1/8 teaspoon salt and 1/8 teaspoon pepper.  Add the flour to a wide, shallow dish.  Season the chicken thighs on both sides with salt and pepper then coat both sides of the chicken with the flour.  Pat off excess flour.

Add the oil to an ovenproof 12-inch skillet.  Set the pan over medium heat until the oil is shimmering. Add the chicken thighs skin-side down; cook until the skin is well browned and most of the fat has rendered, about 8-14 minutes.  Flip the chicken and cook until the second side is lightly browned, about 5 minutes longer.  Transfer the chicken to a plate.

Pour off all but 1 teaspoon of fat from pan.  Add the shallot and cook until softened, about 1 to 2 minutes.  Add the orange juice mixture to the pan and increase the heat to high.  Simmer, stirring occasionally, until the liquid is syrupy and has reduced to 1 cup - a heatproof spatula should leave a slight trail when dragged through the glaze, about 6 to 10 minutes.  Remove the skillet from the heat and tilt so the glaze pools in the corner of the pan.  One at a time, dip the chicken thighs in the glaze, coating both sides evenly and then place the thighs skin side up in the skillet.

Transfer the skillet to the oven and bake until the chicken is cooked through - it should register 175 F on an instant read thermometer, about 20 to 25 minutes (my thighs were smaller and only needed 10 minutes in the oven so keep an eye out).  Transfer the chicken to a plate and set aside. Set the skillet back on the stove top (remember, the handle will be VERY hot!) over high heat and cook the glaze, stirring constantly, until it is thick and syrupy - a heatproof spatula will leave a wide trail when dragged through the glaze, about 1 minute.  Off the heat, add the remaining 2 tablespoons of orange juice and whisk to combine.  Drizzle each chicken thigh with some of the glaze before serving.  (The remaining glaze can be passed at the table.)

TWD: Chocolate Biscotti

This week's Tuesdays with Dorie was selected by Jacque of Daisy Lane Cakes: chocolate biscotti. Biscotti is one of the few treats that I can make and leave on the counter with little fear that I'll grab one on each pass through the kitchen.  I'm definitely more of a chewy cookie girl and most biscotti tend to be pretty crunchy.  It makes them good dippers for coffee or tea, but since I don't drink either, they just don't appeal to me in the same way that other treats do.  Fortunately, Shane's dad is usually happy to take biscotti off my hands.  He's always the first person I think of when I make these crunchy treats, as he graciously accepted (and even raved about) my very first batch of misshapen, overdone biscotti many years ago.  I shared these with him as well, hopefully an improvement over that initial attempt :)



I halved Dorie's recipe this week, but otherwise followed her lead.  I chopped up whole unblanched almonds for the biscotti but used mini chocolate chips rather than also chopping up a chocolate bar.  Next time I'd chop the almonds into smaller pieces or used sliced almonds since the big chunks of nuts made slicing the biscotti a little tricky.  These smelled fantastic in the oven; the chocolate aroma filled my kitchen.  They were so enticing I couldn't help but try one.  I was pleasantly surprised - they were crunchy but not so much I felt they needed to be dunked to be enjoyed.  The chocolate flavor was prominent thanks to the cocoa powder and chocolate chips, and no doubt aided by the generous amount of instant espresso powder in the recipe.  I'm even thinking of making them again and skipping the second bake to achieve a softer texture so I can enjoy a few more!



Many thanks to Jacque for hosting this week!  You can find the biscotti recipe on her blog or on page 144 of Baking: From My Home to Yours.

Oatmeal Fudge Bars

A few years ago, when I first became interested in baking and was trying to become more comfortable in the kitchen, I received the America's Test Kitchen Family Baking Book for Christmas.  It was just what I needed at the time; the book was loaded with simple recipes accompanied by step-by-step instructions that made the desserts seem totally doable, even for a novice baker.  I'm a visual person so I also loved that there were plenty of photos, not only of the recipes themselves, but demonstrating some of the more intimidating techniques (hello, yeast bread!).  The book became such a favorite that I bought a second copy and hosted my very first giveaway on this blog.

Since receiving that book, a few things have happened that have caused me to turn to it less often when I want to bake.  First, I've become more confident in my baking, which has led me to choose slightly more complicated or unique recipes.  An even bigger factor, though, has to be my obsession with cookbooks; I'm always borrowing new ones from my library and taking advantage of sales at our local bookstores, which means there are a whole lot of recipes to choose from when I step into my kitchen.  My beloved cookbook no longer fits in the bookshelf on the first floor of our house, and has been relegated to the overflow basement bookshelf along with many others. 



Over the weekend I turned to baking to relieve some stress. (You may have heard, the Bruins are playing in the Stanley Cup Finals.  We lost a tough game 5 on Friday night and tonight's game 6 has been on my mind all weekend.  We need a win tonight to send it to an exciting game 7; I'm not willing to consider the alternative right now.)  Anyway, I wanted to make something simple, but delicious, and I knew I'd find a suitable recipe in my America's Test Kitchen Baking Book so I retrieved it from the basement and began thumbing through the pages.  These oatmeal fudge bars caught my eye immediately - a sweet, crumbly brown sugar-oatmeal base topped with a layer of rich, fudgy chocolate?  Yum!  You probably have all of the ingredients to make them in your pantry right now too.  They come together easily, though they're not quick with cooling times totaling about 3 hours.  They reminded me of these bars we made for Tuesdays with Dorie a while ago, though they were less rich, which was a good thing in my book.  I sent the bars to work with Shane today so I wouldn't stress eat the entire plate, and I hear they're a hit :) 

So, any other Bruins fans out there?  Are you feeling as nervous as me today?

Oatmeal Fudge Bars
from America's Test Kitchen Family Baking Book

Crust/Topping
1 cup (3 oz) quick-cooking oats
1 cup packed (7 oz) light brown sugar
3/4 cup (3 3/4 oz) all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted

Filling
1/4 cup (1 1/4 oz) all-purpose flour
1/4 cup packed (1 3/4 oz) light brown sugar
2 teaspoons instant espresso
1/4 teaspoon salt
9 oz semisweet chocolate, finely chopped (chocolate chips work too)
2 tablespoons unsalted butter
1 large egg

To make the crust: Preheat oven to 325 F.  Line an 8-inch square baking pan with aluminum foil, leaving an overhang on opposite sides to lift the bars out after they're baked.  Spray the pan/foil with nonstick cooking spray.

In a large bowl whisk the oats, brown sugar, flour, baking powder, baking soda, and salt together.  Add the melted butter and use a rubber spatula to stir until all of the dry ingredients are moistened.  Set aside about 3/4 cup of the crust mixture for the topping.  Dump the remaining crust mixture into the prepared baking pan and press it into an even layer.

Bake for 8 minutes, or until light golden brown.  Transfer the pan to a wire rack and cool the crust completely, about 1 hour.  Maintain oven temperature.

To make the filling: In a medium bowl, whisk together the flour, sugar, espresso powder and salt.  Add the chocolate and butter to a medium microwave-safe bowl.  Heat in 30 second intervals at 50% power (stirring in between each interval) until the chocolate and butter are melted and smooth.  Let cool slightly.  Add the egg to the chocolate mixture and whisk to combine.  Use a rubber spatula to fold in the flour mixture just until combined (the mixture will be thick).

Spread the filling over the cooled crust.  Smooth the top, then sprinkle the reserved oat topping over the filling.  Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.

Transfer the pan to a wire rack and let the bars cool completely in the pan, about 2 hours.  Use the foil overhang to lift the bars out of the pan and cut into squares.

White Chocolate Raspberry Cupcakes

Despite my best efforts, I never seem to be able to use all of the leftovers in the fridge before they go bad. It used to be a big problem here; with the improvements we've made over the past year or so, it's much less of an issue, but still something we need to work on (in other words, we're still uncovering the occasional science experiment - eeew!). Every few days I try to pull out those things that have been pushed to the back of the shelves and figure out if I can utilize them in some way. That's basically how I got thinking about the idea for these cupcakes.

I found the leftover raspberry filling from the double chocolate raspberry cupcakes I made recently hiding in the fridge and though I'll admit I was super tempted just to make another batch of those cupcakes, ultimately I went in a different direction.  My first thought was to make vanilla cupcakes and use the raspberry filling inside, but I loved the raspberry/chocolate combo so much, I couldn't shake the idea.  I'd also just purchased a bunch of white chocolate from Trader Joe's (their baking chocolate is among my favorites - great quality, low price) and was eager to bake with it so the idea of a white chocolate raspberry cupcake was born.  I stuck with the raspberry filling for the inside of the cupcakes, and rather than using a ganache on top, I made a simple raspberry buttercream.



These cupcakes were shipped off to work with my mom who reported back that they were a hit with just about everyone. My favorite part was the raspberry buttercream - you can't beat a simple 3-ingredient recipe, especially one that tastes good and is such a pretty pink color. The cupcakes were good too; the white chocolate flavor came through, and despite the sweetness usually associated with white chocolate, the cupcakes themselves weren't overly sweet. I did think they were just a bit more dense than I prefer my cupcakes but since they were also moist, it wasn't a major drawback. It just gives me an excuse to try again (to make sure there wasn't any baker error) and experiment with other recipes. If I was forced to choose only one, I'd probably go with the double chocolate raspberry cupcakes over this version, but just by a slight margin. One thing is for sure, any time you pair chocolate with raspberries, I'm going to be happy!



White Chocolate Cupcakes
from Baking Bites

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, softened
3/4 cup sugar
2 large eggs, at room temperature
4 oz white chocolate, chopped
1 teaspoon vanilla extract
1 cup plus 1 tablespoon milk

Preheat oven to 325 F.  Line muffin pans with paper liners.

Whisk the flour, baking powder and salt together in a medium bowl.  Add the white chocolate to a small microwave-safe bowl and heat in 30 second intervals at 50% power, stirring in between each interval, until melted and smooth.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light, about 3-4 minutes.  Add the eggs, one at a time, beating well after each addition.  Mix in the white chocolate and vanilla extract.  With the mixer on low, alternately add the flour mixture (in 3 additions) and milk (in 2 additions), starting and ending with the flour.  Beat just until incorporated.

Divide the batter evenly among the prepared pans, filling each about 2/3-3/4 full.  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.  Transfer the pan to a wire rack and let the cupcakes cool for 5 minutes before removing them from the pan to cool completely.

Makes 15-18 cupcakes

Raspberry Filling
recipe here

Raspberry Buttercream
adapted from Culinary Concoctions by Peabody

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup raspberry filling (seedless raspberry jam works too)
6 cups confectioners' sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and raspberry filling on medium speed until completely incorporated, stopping to scrape down the sides of the bowl as necessary. Add the confectioners' sugar (I like to sift as I add to avoid lumps), one cup at a time and beat until you reach your desired consistency.

To assemble the cupcakes: Use a paring knife to cut a cone out of the center of each cupcake.  Place a few teaspoons of the raspberry filling inside.  Cut the tip of the cone off and replace it on top of the cupcake.  Place the raspberry buttercream in a pastry bag fitted with your preferred tip, and frost the cupcakes.  Garnish with fresh raspberries if desired.

Grilled Quesadillas with Grilled Chicken, Tomatoes and Onions

I was all set to share some cupcakes today; I always like to end the week with a sweet treat, it just seems fitting on Friday.  The other day, however, I was talking to a friend who commented that he wished I'd post more savory recipes on this blog.  I've always struggled to balance the savory with the sweet here, and I know things still lean heavily to the dessert side but what can I say, I like to bake :)  I'm planning to do a poll on my Facebook page about this topic soon, but if you'd like to weigh-in below in the comments, I'd love to hear your opinions.  Would you like to see more savory recipes?

After some thought, I decided to go savory today to switch things up and also because I loved these quesadillas.  Well, to be honest, I love all quesadillas, but this is a great homemade version to add to your repertoire.



I wish I could claim the idea to grill the quesadillas as my own, but I can't take any credit for it.  It originated from a tweet I saw the other day from Denise at Fine Cooking.  Denise linked to an article on Fine Cooking's site, which suggested ideas for new foods to grill this summer.  I think most foods taste even better with a little char from the grill, and these quesadillas were no exception.  The chicken is coated with a super quick wet rub before it hits the grill, which ends up adding a lot of nice flavor in the quesadillas.  I used grilled onions and tomatoes in my quesadillas - I like to load them up with lots of onions so it doesn't leave much room for other fillings.  Like many of the best dishes, though, you can easily switch up the fillings to suit your tastes and whatever happens to be lingering in your fridge that day.  In case you're wondering, I have also made this recipe indoors using a grill pan and it's delicious that way too so you really can't go wrong!



Grilled Quesadillas with Grilled Chicken, Tomatoes and Onions
adapted from Annie's Eats (who adapted from Confections of a Foodie Bride)

1 tablespoon chili powder
2 tablespoons fresh parsley, minced
1 tablespoon olive oil
Juice of 1 lime
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon red pepper flakes
4 boneless, skinless chicken breasts halves

1 large yellow onion, cut into thick slices
2 tomatoes, seeded and diced
Corn tortillas
Shredded cheese (pepper jack, cheddar, or whatever you prefer)

Preheat your grill to medium-high (about 400-450 F).  Oil the grates of the grill (I use paper towels and hold them with tongs.)

In a wide, shallow dish, combine the chili powder, parsley, olive oil, lime juice, salt, cumin and red pepper flakes.  Whisk to combine.  Add the chicken to the wet rub, turning to coat.  Place the chicken on the preheated grill and cook for about 6-7 minutes per side, or until cooked through (the chicken should register about 165 F on an instant read thermometer).  Transfer the chicken to a plate and let rest for 5-10 minutes, then shred into bite-sized pieces.  Cook the onions until softened and golden brown either by using a grill basket or by threading the onions on a skewer, brushing well with olive oil and placing directly on the grill grates.  (You could also cook the onions on the stove top in a skillet, if you prefer).  Maintain grill temperature.

Put the tortillas on a plate, cover with a damp paper towel and microwave for about 25 seconds to make them pliable - you may want to do this in batches as you assemble them.  Brush one side of the tortilla with olive oil.  Place the tortilla oiled side down on your work surface, and top half of the tortilla with the chicken, tomato, and onion then the shredded cheese.  Fold the tortilla in half to cover the filling.  Repeat to use remaining filling and make as many quesadillas as desired.

Oil the grill grates one more time then place the assembled quesadillas on the grill.  Cook until the cheese is melted and the tortillas are browned on the outside - about 2 minutes per side.  Slice into wedges and serve with sour cream, salsa, guacamole, or your favorite toppings.