Easier Buttermilk Fried Chicken

There's a reason there are so many "oven-fried" or baked recipes out there for favorites that are traditionally deep fried (chicken, onion rings, french fries and fish all come to mind immediately). Actually, I think there are probably two reasons. Obviously, it's usually healthier to bake something than it is to fry it. But more importantly (at least for me), frying at home can be a giant pain. Most recipes call for a huge amount of oil, which is not only intimidating, but also a giant mess to clean up afterwards. It's not exactly cheap either, especially if you're going to use peanut oil, which is one of my favorites for frying. Sometimes those oven-fried substitutes come close to replicating the real thing, but often they just leave you wishing you'd splurged and gone for it instead.



In my continuing quest to find new ways to use up the chicken thighs in our freezer, I came across this recipe for easier fried chicken. My immediate thought? I'm sure it's great, but I'm not motivated enough to deal with the clean-up of multiple quarts of oil. When I stopped and took a second to read the recipe however, I discovered it actually called for a small amount of oil relative to every other fried recipe I've made - less than 2 cups! The chicken was soaked in buttermilk and dredged in a seasoned flour mixture before being quickly fried in this small amount of oil just to develop a golden brown crust. Instead of trying to cook the chicken through in the oil, it was removed to a wire rack set inside a baking sheet and finished in a hot oven. I was sold - this method had to be tested.

The verdict? We were completely blown away, the chicken was better than either of us imagined it would be! We haven't stopped talking about it since I made it. The crust was extra crispy and super flavorful, and the chicken was really juicy. I hate when you have a coating or rub on a piece of meat and the outside is flavorful, but the inside is sort of blah, so I was extremely pleased that wasn't the case here - the chicken had absorbed so much flavor, it was delicious. The method for making it was as simple as promised too. I loved that I could finish it in the oven instead of cooking it through in the oil, which sometimes leads to burning the outside before the inside can finish cooking. This recipe was a winner all around, a definite repeat here. The fact that it allowed me to finally use that last package of chicken thighs was an added bonus :)

Easier Buttermilk Fried Chicken
from The Best of America's Test Kitchen 2012

1 1/4 cups buttermilk
4 teaspoons salt
1 tablespoon pepper
dash hot sauce
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
3 1/2 lb bone-in, skin-on chicken pieces (legs, thighs or breasts)
2 cups all-purpose flour
2 teaspoons baking powder
1 3/4 cups peanut (or vegetable) oil, for frying

In a large bowl, whisk together 1 cup of the buttermilk, 1 tablespoon salt, 1 teaspoon pepper, the hot sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika and 1/8 teaspoon cayenne pepper. Add the chicken, turning to coat both sides with the buttermilk mixture. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours (mine soaked for about 4 hours).

Preheat oven to 400 F. Set a wire rack inside of a rimmed baking sheet. Add the oil to an 11-inch straight-sided saute pan (or Dutch oven) and set the pan over medium-high heat. Heat the oil to 375 F.

Meanwhile, in a wide, shallow bowl, whisk the flour, baking powder, remaining 2 teaspoons pepper, remaining 1 teaspoon salt, remaining 3/4 teaspoon garlic powder, remaining 3/4 teaspoon paprika, and remaining 1/8 teaspoon cayenne. Add the remaining 1/4 cup buttermilk and, with your fingers, work it into the flour mixture until small clumps form. Working with 1 piece of chicken at a time, dredge the chicken in the flour mixture, pressing to ensure a thick, even coating. Transfer the coated chicken to a large plate, skin side up.

Once the oil has reached temperature, add the chicken pieces to the pan, skin side down (a few at a time so you don't drop the oil temperature too drastically). Cook on the first side until golden brown, about 3-4 minutes, then gently flip and continue cooking on the second side until golden, about another 2-3 minutes (the crust will darken slightly in the oven while it cooks so no worries if it's not as brown as you'd like at this point). Transfer the chicken to the wire rack. Repeat with the remaining chicken, allowing the temperature to climb back to 375 F if necessary.

Bake the chicken for 15-20 minutes, or until breasts register 160 F and thighs/legs 175 F on an instant-read thermometer. Let rest for 5 minutes before serving.

Brown Butter Banana Bread Cookies

For the past week or so, I've been watching the two lonely bananas sitting on my counter as their skins slowly got darker and more spotted. I knew I needed to use them soon or they'd wind up in the trash. The simple solution would have been to just eat them as is, but I never have bananas like that - they're always either for smoothies or baking. I was leaning toward baking with them, but as usual was being super indecisive about the recipe. Until I remembered these brown butter banana bread cookies. As desserts go, banana bread really doesn't excite me at all, but for whatever reason (it probably had something to do with the brown butter :)), I could not get these cookies out of my head after I saw them. And luckily, when I checked the recipe, I was pretty sure I had enough bananas. Our neighbors are huge fans of banana bread, and it'd been ages since I'd shared anything I baked with them, so after setting aside one or two for myself, I earmarked the rest of the cookies for them. I just love when I can not only remove the temptation of treats from my house, but make someone else's day brighter with them!



These cookies are moist and fluffy - like little pillows almost - with lots of flavor, especially from the spices. The nuttiness of the brown butter is a background player, you won't necessarily detect it, but you'll know there's something special about these banana cookies. You could absolutely leave the cookies just like that and be perfectly happy. I wanted more brown butter flavor though, so I added brown butter icing to the tops. I've made this icing once before, and it is to die for. Nutty and rich with little flecks of brown butter visible, it takes these cookies to another level. Put a loaf of banana bread in my house and it'll linger for days (weeks, months??), but if I hadn't shared these cookies, they may not have lasted 2 days!

Brown Butter Banana Bread Cookies
slightly adapted from Iowa Girl Eats (who adapted from Simply Recipes)

2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon cloves
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg, at room temperature
1 cup mashed bananas (about 2 medium bananas)
1 teaspoon baking soda
1 teaspoon vanilla extract

Brown Butter Icing
from Martha Stewart's Cookies

4 cups confectioners' sugar, sifted
10 tablespoons (1 1/4 sticks) unsalted butter
1/4 cup plus 1 tablespoon half-and-half (or evaporated milk)
2 teaspoons vanilla extract

Preheat oven to 350 F. Line a baking sheet with parchment paper.

Whisk the flour, salt, cinnamon, nutmeg and cloves together in a medium bowl. Add the butter to a medium skillet set over medium heat and let it start melting. Continue cooking, swirling the pan occasionally, until the butter becomes golden brown and smells nutty (be patient and watch carefully, it can go from brown to burnt quickly). Remove the skillet from the heat and pour the butter into the bowl of a stand mixer fitted with the paddle attachment. Allow the butter to cool for a few minutes.

Add the sugar to the mixer bowl and beat on medium for 1-2 minutes, or until well combined. Mix in the egg until completely incorporated. Combine the mashed bananas and baking soda in a medium bowl, then let sit for two minutes. Add the banana mixture and vanilla to the mixer bowl and beat until completely incorporated (your batter will probably look curdled - don't worry, it'll come together when you add the dry ingredients). Add the dry ingredients to the bowl in three additions, mixing just until combined before adding the next batch.

Use a small cookie scoop to drop balls of the dough (about 1 tablespoon each) onto the prepared baking sheet, leaving about 2 inches in between them. Bake for about 10-12 minutes or until the cookies are golden brown around the edges, and the centers spring back when lightly pressed. Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes before removing them to the rack.

To make the icing: Add the confectioners' sugar to a large heatproof bowl. Put the butter in a small saucepan, set over medium heat and let it start melting. Continue cooking, swirling the pan occasionally, until the butter becomes golden brown and smells nutty (be patient and watch carefully, it can go from brown to burnt quickly). Remove it from the heat and pour it over the confectioners' sugar, scraping the browned bits from the bottom of the pan as well. Add the half-and-half and vanilla and stir until the icing is smooth. Using a small offset spatula, spread about 1 teaspoon of icing on each cookie. (If the icing stiffens before you get them all frosted (it probably will), add a little more half-and-half and stir vigorously to lighten it up.)

Store the cookies in an airtight container at room temperature.

Makes about 3 dozen cookies

Lighter Chicken Enchiladas Verdes

I'm pretty sure I gained a few pounds this weekend. After all my talk about how we never eat out, we only cooked one meal at home this entire weekend. I did have a salad at lunch one day, but I'm fairly certain that was completely negated by the Five Guys we ate the following day. It finally opened last week, and if the line out the door was any indication, business is booming. We liked it, but I wasn't blown away, which is probably a good thing since it's about 5 minutes from my house. We had cake, Shane and I made chocolate-covered strawberries, and I opened the bag of Reese's Hearts I'd been hoarding since Valentine's Day. It'd be fair to say we indulged - but that's what birthday weekends are for, right?



Today we should probably eat something lighter (and get to the gym, but that's another story entirely). I'm still loving the recipes I've tried from America's Test Kitchen's Healthy Family Cookbook, so I'll probably pull that one from the shelf for dinner ideas tonight. These enchiladas are also from that book; they were on the table last week. It was only my second time making enchiladas, and this recipe gave me my first opportunity to work with tomatillos. I had to visit a few stores to find them, but it was worth the effort in the end, I think. The tomatillo sauce was bright and fresh, and seriously easy to whip up. There was an awful lot of green in this dish, and Shane's track record with green foods isn't great, but he eagerly gobbled these up and even ate the leftovers a few days later. I think my preference is still for traditional enchiladas, but these were really good and I'd definitely make them again.



Just a quick note - this recipe calls for chicken breasts, which are poached in the tomatillo sauce and then shredded for the enchiladas. I've been working my way through a giant BJ's-sized package of bone-in chicken thighs so I substituted those instead. I did remove the skin before cooking them, and increased the cooking time slightly, and they worked perfectly. Every time I pull chicken thighs from the freezer I hope it's the last package, I swear they're multiplying in there. Luckily, these enchiladas saved us from having to eat yet another roasted chicken thigh :)



Lighter Chicken Enchiladas Verdes
slightly adapted from America's Test Kitchen Healthy Family Cookbook

1 lb boneless, skinless chicken breasts
2 1/2 cups enchilada sauce (recipe below, or you could use store-bought)
1 cup (4 oz) crumbled queso fresco or feta cheese
1 4-oz can chopped green chiles
1/2 cup minced fresh cilantro (I used parsley)
12 (6-inch) corn tortillas
1 cup (4 oz) shredded cheddar cheese
lime wedges (for serving)

Preheat oven to 450 F.

Pat the chicken dry and season with salt and pepper on both sides. Combine the chicken and the enchilada sauce in a medium skillet and bring to a simmer over medium-low heat (this will take about 10-15 minutes). Once the sauce begins to simmer, flip the chicken, cover the pan and continue to cook until an instant-read thermometer inserted in the chicken registers 160-165 F, about 10-15 minutes.

Transfer the chicken to a plate and shred into bite-sized pieces. In a medium bowl, combine the chicken, 1/2 cup of the enchilada sauce, queso fresco, chiles and cilantro. Season to taste with salt and pepper.

Place 2 tortillas at a time on a microwave safe plate and cover with a damp paper towel. Microwave for 25 seconds, or until the tortillas are soft and pliable. Spoon 1/3 cup of the chicken mixture down the center of each tortilla, and roll tightly. Place seam side-down in a 13x9 baking dish. Repeat with the remaining tortillas and filling.

Pour 1 cup of the enchilada sauce over the enchiladas and sprinkle with the cheddar cheese. Cover the baking dish with foil and bake for 10-12 minutes, or until heated through. Remove the foil and continue baking until the cheese is completely melted, about 3-5 more minutes. Serve with remaining sauce and lime wedges.



Green Enchilada Sauce
3 poblano chiles, stemmed and seeded
1 lb tomatillos, husks removed, washed and dried
1/4 cup low-sodium chicken broth
1 onion, minced
2 garlic cloves
1/2 cup packed fresh cilantro leaves (I used parsley)
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon sugar

Heat your broiler, and place an oven rack about 6 inches from it. Line a rimmed baking sheet with aluminum foil.

Place the poblanos (skin-side up) and tomatillos on the baking sheet. Spray lightly with nonstick cooking spray. Broil until the vegetables blacken and soften, about 5-10 minutes. Rotate the baking sheet as necessary to cook them evenly.

Transfer the baking sheet to a wire rack and let the veggies cool until you can handle them. Remove the skins from the poblanos (they should slip off easily). Combine the poblanos, tomatillos, chicken broth, onion, garlic, cilantro, lime juice, olive oil and sugar in your food processor. Pulse until the sauce is almost smooth. Season to taste with salt and pepper.

{You can make the sauce ahead and refrigerate for up to 1 week.}

Carrot Cake Pancakes

As promised, one more pancake recipe to close out National Pancake Week. And since it's almost the weekend (my birthday weekend no less), we're going to have cake for breakfast! There is no limit to my sweet tooth, so I could probably eat dessert for every meal of the day and be perfectly happy, but I think we both know that's not the best idea. Instead, I'm apparently on a mission to turn all of my favorite treats into pancakes - it started with cookies, then we moved onto brownies, and now, finally, cake. Speaking of cake, can someone please help me convince my mother that it's ok to make my own birthday cake? I so rarely have an occasion to make a fancy layer cake so of course I want to take advantage (plus, then I ensure I get exactly what I want without having to trouble anyone else). My mom thinks it's crazy, but I know you guys will back me up, right? :)



But anyway, I digress, back to these pancakes. Carrot cake is one of my favorite types of cake, especially because it's usually covered with cream cheese frosting. Though there's no frosting here, the pancakes were still a hit. They're light and fluffy with the warm spices you'd expect to find in carrot cake. I was nervous about the carrots adding too much texture, so I grated mine really fine with my microplane (the big one I'd use for Parmesan), and they were perfect. I also made honey butter to serve with the pancakes, and it really took them over the top. The syrup was completely unnecessary with all of the other flavors going on, so I'd probably skip it next time.

With all the pancakes I've been making lately, and no one to help me eat them (Shane's not much of a pancake guy), I think I have enough stashed in my freezer to last me quite a while. Not that I'm complaining - I love a quick, easy breakfast, and even more so when cake is involved :)

Carrot Cake Pancakes
barely adapted from Cooking Light, January 2010 (via MyRecipes.com, originally seen on Picky Cook)

Pancakes
5.6 oz (about 1 1/4 cups) all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup packed light brown sugar
3/4 cup buttermilk
1 tablespoon canola oil (plus more for cooking)
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)

Honey Butter
3 tablespoons butter, softened
2 tablespoons honey
pinch salt
pinch cinnamon

{If you aren't going to serve the pancakes until you've cooked all of them, preheat oven to 200 F. Spray a wire rack with cooking spray and set it inside a baking sheet then place the baking sheet in the oven.}

Whisk the flour, baking powder, cinnamon, salt, nutmeg, cloves and ginger together in a medium bowl. In a measuring cup, whisk the brown sugar, buttermilk, canola oil, vanilla and eggs until well combined. Pour the wet ingredients over the dry and whisk just until barely combined (it's ok if the batter is lumpy). Fold in the carrots.

Heat 1 teaspoon of oil in a 12-inch nonstick skillet set over medium heat (or spray with nonstick cooking spray). Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to portion the batter into the pan. Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat with remaining batter, adding more oil to the pan if necessary.

To make the butter, stir the butter, honey, salt and cinnamon together in a small bowl. Serve with the pancakes.

Makes about 12 pancakes

Espresso Chocolate Chip Cookies

Someone commented to me recently that Shane must eat like a king with all the recipes I try for the blog. I wouldn't exactly go that far, but there is a lot of variety to our meals so it's never boring. There is, however, a downside to being this food blogger's husband. Two, actually. First, even if you're starving, you usually have to wait a few extra minutes for a couple of photos to be snapped before you can dig in. Also, you really can't get too attached to any one recipe. We have a few go-to dinner options that I repeat, but otherwise, if I'm cooking I'm probably trying something new. The same goes for baked goods, maybe even to a larger extent - there's almost never a repeat (outside of ice cream recipes, which seem to be the exception). When a simple craving for a chocolate chip cookie struck the other day, instead of turning to my favorite recipe, I started searching for a variation. Because you can never have too many chocolate chip cookie recipes, right? :)



I ended up deciding on these espresso chocolate chip cookies. I was mostly intrigued by the fact that these are baked at a lower temperature (300 F) than just about every other cookie recipe I've made. And then there was the espresso too - I tend to like its addition to baked goods, and I wondered how it would impact the flavor here. I baked the cookies just until the edges were barely set and the centers looked underbaked, and was rewarded with a really fantastic chewy cookie, my favorite kind :) They also don't spread much in the oven, so they're on the thicker side, which is another must for me. All of the brown sugar in the recipe contributes to the chewiness, but it also gives these cookies great flavor. As for the espresso? It lends a bit of a speckled appearance to the cookies, and I could definitely smell it in the dough and even in the baked cookies. I guess it depends how sensitive you are to espresso, but I didn't think it was a very noticeable flavor - instead, it just gave the cookies a little something extra that you couldn't quite put your finger on. I liked these so much I even baked a few for myself without the chocolate (yes, I'm the weirdo who doesn't like chocolate chips in my chocolate chip cookies) so I wouldn't have to pick around the chocolate and could just savor every sweet, chewy bite!

Espresso Chocolate Chip Cookies
adapted from Food Network

1/2 cup (1 stick) butter, at room temperature
1 cup packed light brown sugar
3 tablespoons granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant espresso coffee powder
1 1/2 cups semisweet chocolate chunks (or chips)

Preheat oven to 300 F. Line a baking sheet with parchment paper.

Whisk the flour, baking powder, baking soda, salt and espresso powder together in a medium bowl. 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 2 minutes. Scrape down the sides of the bowl then add the egg and vanilla and beat until well combined. With the mixer on low speed, add the dry ingredients, and beat just until combined. Mix in the chocolate chips.

You can bake the cookies immediately but I liked them better after refrigerating the dough for a few hours (or even overnight).

Portion the dough into 1-2 tablespoon balls (I weighed mine - each was just over 1 oz) and place on the prepared baking sheet, leaving about 2 inches between them. Press the dough down to spread it into roughly a 1 1/2 to 2-inch circle (the cookies do not spread much during baking). Bake for about 14-15 minutes or until edges are set (the cookies will seem underbaked, but as they cool they'll set and be perfectly chewy). Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes before removing them to the rack.

Makes 20-24 cookies

Make-Ahead Cheesy Pigs in a Blanket

When we were planning our wedding, Shane was pretty content to let me make most of the decisions. There were really only 2 things he had strong opinions about: the music and pigs in a blanket. I remember as we searched for a venue, one of the few times he'd speak up was to verify that the chef would be able to include pigs in a blanket among the hor d'oeuvres. It all worked out, and they were served at our wedding, so he was a happy guy :) These days, it's actually pretty rare that we eat pigs in a blanket. Occasionally, I buy the frozen ones from Trader Joe's as a treat and a few times we've had them at a get-together with friends, but that's about the extent of it.



Until a few weeks ago anyway. Yudith of Blissfully Delicious shared make-ahead pigs in a blanket and I immediately knew I had to make them for Shane. As luck would have it, I already had the magazine with the recipe, but just hadn't had a chance to read it yet (happens all too often...). In the past, when we've had this treat with friends it's been using the refrigerated crescent roll dough, and though no one's ever complained, I just thought it'd be fun to attempt a homemade version at least once. This recipe uses a cream biscuit dough to encase the hot dogs and it's pretty quick and easy to whip up. Best of all, as the title suggests, you can make these ahead of time, pop them in your freezer, and just bake off a few at a time as you need them.



When I made them, I baked some of the pigs in a blanket almost immediately (I only froze them for 30 minutes), and I saved the others to test the make-ahead theory. Happily, the ones I baked a week later were just as good as the first batch :) The biscuits surrounding the hot dogs are fluffy with a golden brown crust, they're perfect finger food. I added some cheddar cheese to the biscuit dough for fun, and though the flavor wound up being pretty subtle, I liked it. The recipe received rave reviews from the resident expert. I enjoyed them too - in fact, this is pretty much the only way you'll get me to eat hot dogs.

Make-Ahead Cheesy Pigs in a Blanket
from The Best of America's Test Kitchen 2012

2 1/4 cups (11 1/4 oz) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
4 tablespoons vegetable shortening, cut into 1/2-inch pieces
1 cup shredded cheddar cheese
1 1/2 cups heavy cream
1 large egg, lightly beaten
6 hot dogs

Add 2 cups of the flour, baking powder, salt and cayenne pepper to the bowl of a food processor. Pulse just to combine. Add the shortening and pulse until the mixture resembles coarse crumbs. Dump the mixture into a large bowl and fold in the cheese until evenly distributed. Add the cream, stirring to bring the dough into a rough ball. Turn the dough onto a lightly floured work surface and knead 8-10 times, or until smooth.

Roll the dough into a rectangle measuring about 15x10-inches (you can add a little more flour as necessary to keep the dough from sticking). Brush the dough all over with the beaten egg (this helps keep the dough and hot dog together). Cut the rectangle into six 5-inch squares (cut in thirds the long way, and half on the short side). Add the remaining 1/4 cup of flour to a shallow dish. Pat the hot dogs dry with paper towels then dredge them in the flour, shaking off any excess. Working with one hot dog at a time, place it in the center of one of the squares, then roll the dough around the hot dog, pinching at the seam to close. Cut each dough-covered hot dog into 4 pieces and place on a parchment-lined baking sheet. Repeat with all hot dogs until you've used all the dough.

Place the baking sheet in the freezer and let the pigs in a blanket get firm - this will take about 30 minutes. At this point, you can either proceed to bake them (see below) or transfer them to a resealable plastic bag and freeze for up to 1 month.

To bake: preheat oven to 425 F. Bake the pigs in a blanket for 20-25 minutes, or until the biscuits are golden brown and fairly firm to the touch. Let cool slightly before serving.

Makes 24 pigs in a blanket

Skillet Macaroni and Cheese

What would you say if I told you that you could make this macaroni and cheese recipe in just one pan and that it would take you less than 30 minutes? Sounds pretty good, right? I almost thought it sounded too good, so of course I had to give it a shot. You essentially cook the pasta in a combination of evaporated milk and water in a skillet until the pasta is tender and the sauce has thickened, then you stir in a ton of cheese and a little bit of butter. It really couldn't be any easier. The resulting sauce is wonderfully thick, rich and smooth and coats every inch of the pasta. Diet friendly this is not, but it's so worth an occasional splurge! It probably goes without saying, but use cheeses you really like here. And whatever you do, avoid the preshredded cheeses - they don't melt well and won't give you good results with the recipe.



If you turn to the blue box mac and cheese from time to time to satisfy a craving (and don't we all?), I recommend trying this instead next time. The time and effort required really aren't much different but when it comes to flavor, this is light years better! I've been on a bit of a quest to find a good stove top mac and cheese recipe, and after several flops, I was almost ready to throw in the towel and revisit the subject another time. I'm so glad I tried one more because this, this is the one.

Skillet Macaroni and Cheese
from The Best Skillet Recipes

3 1/2 cups water, plus extra as needed
1 (12 oz) can evaporated milk
12 oz elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 oz cheddar cheese, shredded (1 1/2 cups)
6 oz Monterey Jack cheese, shredded (1 1/2 cups)
3 tablespoons unsalted butter

Combine 3 1/2 cups water, 1 cup of the evaporated milk, the pasta and salt in a 12-inch nonstick skillet. Set the pan over medium-high heat and bring to a simmer. Continue cooking at a vigorous simmer, stirring frequently, until the pasta is tender and the liquid has thickened considerably, about 9-12 minutes.

Meanwhile, in a measuring cup, whisk together the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce. When the pasta is tender, add this mixture to the skillet, stirring to incorporate. Allow to simmer for another minute, or until the sauce has slightly thickened.

Remove the pan from the heat, and begin adding the cheese one handful at a time (don't be tempted to just throw it all in at once). If the sauce begins to look too thick, you can add water to adjust the consistency (I added a few tablespoons total). Once all of the cheese is incorporated, stir in the butter then season to taste with salt and pepper.

Carnitas

Our parents usually ask us to make a list around Christmas so they have some ideas about what to get us. Mine's generally pretty easy to put together because at any given time, there are probably 5-10 cookbooks I have been actively trying not to buy with the whole "Christmas is coming soon" mentality. Throw those cookbooks on along with some other miscellaneous kitchen items and I'm all set. Not this year, though. Unless we build an addition on our house specifically dedicated to books, I just can't continue to add new cookbooks to my collection at the same rate I had been. Even I'm sick of the piles of books sitting around, that's when you know it's bad :)

I allowed myself to add only a few books to the list, the ones I was most excited about. Among them was The Homesick Texan Cookbook, which I was thrilled to open on Christmas morning. New England may be known for its seafood (lobster and chowder, mmmm!) but its Tex-Mex? Not so much. Shane and I both love the flavors of Tex-Mex but we've never been to Texas, and don't have plans to go anytime soon, so this book will be the closest we get for now. I couldn't wait to dig in and get cooking!



I've read the book from cover to cover, and there are little flags sticking out everywhere, but at the end of the day, I kept coming back to this carnitas recipe. I'm fairly certain we've never even had carnitas (and if we did, they weren't anything like this!), but I knew we'd love it. It literally means "little meats" and at the end of the day, what you have are little cubes of pork - crisp and caramelized on the outside, tender and juicy inside. And you wouldn't believe how easy this is to make. The pork cooks in water, orange juice, and lime juice for a few hours, and once the liquid has evaporated, the meat browns in the rendered fat. I know, right? The hardest part of the whole process is having to endure the wait as the pork cooks while the most amazing aromas fill your house. The cubes of pork aren't the most photogenic subject, but what they lack in visual appeal they more than make up for in taste. Our Tex-Mex adventure is off to a very good start :)



Carnitas
from The Homesick Texan Cookbook by Lisa Fain

3 lb boneless pork shoulder, cut into 2-inch pieces
1/2 cup orange juice (from about 2 oranges)
1/4 cup lime juice (from about 2-3 limes)
4 cloves garlic, peeled
1 teaspoon ground cumin
1 teaspoon kosher salt

tortillas, cilantro, salsa, etc (for serving)

Add the pork, orange juice, lime juice, garlic, cumin and salt to a large Dutch oven. Add enough water so the meat is just barely covered. Set the pot over medium-high heat and bring to a boil then reduce the heat to low and simmer (uncovered) for 2 hours. Do not stir or otherwise touch the meat during that time.

Increase the heat to medium-high again, and continue cooking (uncovered), stirring occasionally, until the liquid in the pot has evaporated. It should take about 45 minutes. You'll be left with the rendered pork fat, which will help to brown the outside of the meat. Flip the meat to brown both sides - once it's browned, it's ready to eat. You can season to taste with additional salt at this point.

You can leave the meat as cubes or shred it. Serve with the tortillas, cilantro, salas, or your favorite toppings.

{For the record, not a sponsored post in any way - just loving this cookbook!}

Whole Wheat Oatmeal Pancakes

If you haven't noticed, I've been on a bit of a pancake tear lately. Including today, three of the last 4 Sundays have involved pancakes in some form or another. Maybe I was just getting a head start on National Pancake Week? There seems to be a bit of disagreement over the exact dates of this celebration, but I've found some evidence that it starts today so I'm going to run with it! My favorite thing about pancakes is their versatility - while they're probably most common for breakfast, I love them for dinner too, and there are a million and one variations out there so you could keep trying new pancake recipes for a very long time if you wanted :) I have one more I'm excited to share with you later this week, but I'm getting ahead of myself. First, let me tell you about these whole wheat oatmeal pancakes.



Though my favorite pancakes usually involve chocolate chips and are on the sweeter side, I set out to find something a little healthier for breakfast one day, and after looking around a bit, I decided on this recipe. It's made entirely with whole wheat flour and also includes lots of oats. There's only 2 tablespoons of butter in the entire recipe, and just 1 tablespoon of sugar - that's about as healthy as pancakes are going to get around here :) I was nervous these might be heavy or dense, but that wasn't the case at all. In fact, they were surprisingly light and fluffy, with just a tiny bit of texture from the oats. I never would have guessed the pancakes were whole wheat if I hadn't known (though full disclosure - I used white whole wheat flour so I can't say for sure I would have felt the same with traditional whole wheat). They aren't very sweet, I definitely added some maple syrup, but I also think they'd be good with fruit so I may go that route next time. Filling and nutritious, these whole wheat oatmeal pancakes were pretty much the perfect way to start the day!

If you want to make some pancakes to celebrate National Pancake Week, here are a few of my other favorites:

Best Buttermilk Pancakes
Oatmeal Cookie Pancakes
Blueberry Pancakes
Gingerbread Pancakes

Whole Wheat Oatmeal Pancakes
from Gourmet, February 2008 (via Epicurious)

3/4 cup quick-cooking oats
1 1/2 cups plus 2 tablespoons buttermilk, divided
3/4 cup whole wheat flour (I used white whole wheat)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 tablespoon packed light brown sugar
canola oil (or nonstick cooking spray) for cooking

{If you aren't going to serve the pancakes until you've cooked all of them, preheat oven to 200 F. Spray a wire rack with cooking spray and set it inside a baking sheet then place the baking sheet in the oven.}

Combine the oats and 3/4 cup of the buttermilk in a medium bowl and soak for 10 minutes.

Meanwhile, in another bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt together.  Add the egg, melted butter, brown sugar, the remaining 3/4 cup plus 2 tablespoons of buttermilk, and the oat mixture to the bowl.  Whisk together until just barely combined.

Heat 1 teaspoon of oil in a 12-inch nonstick skillet set over medium heat (or spray with nonstick cooking spray). Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to portion the batter into the pan. Cook on the first side until the edges are set and bubbles form on the surface.  Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat with remaining batter, adding more oil to the pan if necessary.

Makes 10-12 pancakes

Thick and Chewy Oatmeal Chocolate Chunk Cookies

Shane's parents recently went to Mexico for a week to escape the New England winter. White sand beaches, crystal clear blue water, and tons of amazing food all prepared (and cleaned up) by someone else - yep, I was jealous :) Since I couldn't tag along, I did the next best thing - took a little getaway of my own down to their house to keep an eye on things while they were gone. I spent the week cooking and baking up a storm in their kitchen, filling their freezer with treats for them to enjoy when they returned. I knew they'd be getting in late and might need a snack, so I also left a plate of freshly baked oatmeal chocolate chunk cookies on the counter to greet them. I'm equal parts thoughtful and evil, what can I say?



My oatmeal cookies have to be thick and chewy - thin and crispy just doesn't work for me. These are actually a little bit of both worlds. They are quite thick and definitely chewy, but also have a bit of a crisp exterior. I've recently discovered bags of chocolate chunks in the baking section at my grocery store, and used those here. It sure beats having to cut my own chunks from a bar of baking chocolate! If you prefer raisins in your oatmeal cookies you could sub those for the chocolate, or even do a combo of the two. Chilling the dough isn't necessary, but if you do, the resulting cookies will be even a little thicker.

While these definitely make a great late night snack, they also work nicely for breakfast, in case you were wondering :)

Thick and Chewy Oatmeal Chocolate Chunk Cookies
from The Cook's Illustrated Cookbook

1 1/2 cups (7 1/2 oz) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 sticks (1/2 lb) unsalted butter, at room temperature
1 cup (7 oz) packed light brown sugar
1 cup (7 oz) granulated sugar
2 large eggs, at room temperature
3 cups (9 oz) old-fashioned oats
1 1/2 cups chocolate chunks

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

In a medium bowl, whisk together the flour, baking powder, salt and nutmeg. 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, until well combined. With the mixer on low, gradually add the dry ingredients, beating just until combined. Mix in the oats and chocolate chunks until evenly distributed in the dough.

Divide the dough into 2 tablespoon balls and place on the prepared baking sheets, leaving 2 inches between them. Bake for about 20-22 minutes, or until the edges of the cookies are golden brown (the centers will still be pale - don't overbake). Transfer the baking sheet to a wire rack and let the cookies cool a few minutes before removing them to the rack to cool completely. Repeat with remaining dough (be sure to let the baking sheet cool in between batches).

Store in an airtight container at room temperature.

Makes about 18 cookies

Penne alla Vodka

When I first met Shane, we used to eat out ALL the time. A home-cooked meal was a very rare thing. After we moved in together, we did start cooking more, but on average still ate out at least twice a week. Granted, those were the days before I started this blog; I really didn't know how to cook, and frankly, I didn't find it all that enjoyable. Fast forward a few years, and wow, have things changed. I have fun planning and preparing our meals most nights, and I can count on one hand the number of times the two of us have gone out for a sit-down meal together in the past year. I'd rather take all that money we save on not eating out and put it toward a great vacation somewhere anyway :)

We do still order a pizza or Chinese take-out a few times a month if we have a busy day, or just don't feel like cooking, but it's more the exception than the rule. The other day I noticed that Five Guys is opening its first location in our area (about 5 minutes from our house!) and something tells me we'll be stopping in there before long to see what all the hype is about. Neither of us has ever had it, but people seem to LOVE that place. Have you guys eaten there? Is it good?



When we do go out to eat, it's rarely Italian food, and I have to confess I'd never had penne alla vodka before I made it a few weeks ago. It's definitely my kind of meal though, and it won't be the last time it's on our menu. The ingredient list is pretty short, and I generally have everything I need on hand (except the penne apparently :) ), plus this can be thrown together in less than 30 minutes so it's great for those nights when you just need to get something on the table without a lot of fuss. Pasta in a creamy tomato sauce with a little bit of vodka thrown in for good measure - it's both simple and comforting, what's not to like about that?

Penne alla Vodka
from Cook's Illustrated

1 (28 oz) can whole tomatoes, drained (liquid reserved)
2 tablespoons olive oil
1/2 small onion, minced (about 1/4 cup)
1 tablespoon tomato paste
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/3 cup vodka
1/2 cup heavy cream
1 lb penne (or other pasta shape)
1/4 cup reserved pasta cooking water
2 tablespoons minced fresh basil leaves
Parmesan cheese, for serving

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, until just shy of al dente. Drain, reserving 1/4 cup of the cooking water.

Meanwhile, add half of the tomatoes to your food processor and pulse until smooth. Dice the remaining tomatoes into 1/2-inch pieces. Combine the diced and pureed tomatoes in a 2-cup measuring cup, and if necessary, add the reserved liquid until the total measures 2 cups.

Set a medium saucepan over medium heat. Add the oil and heat until shimmering. Stir in the onion and tomato paste, then cook, stirring occasionally, for about 3 minutes, or until the onions begin to soften. Add the garlic and red pepper flakes and cook, stirring constantly, just until fragrant, about 30 seconds. Mix in the tomatoes and 1/2 teaspoon salt. Take the pan off of the heat and add the vodka. Return to the burner, increasing the heat to medium-high, and simmer until the alcohol flavor is mostly cooked off, about 8-10 minutes (lower the heat to maintain a simmer if necessary). Stir in the cream and cook just until hot, about 1 minute.

Add the pasta back to the pot you cooked it in. Pour the sauce over the pasta, and toss over medium heat until the pasta absorbs some of sauce, about 1-2 minutes. If the sauce is too thick, you can add some (or all) of the reserved pasta cooking water to thin. Stir in the basil and season to taste with additional salt, if necessary. Serve, garnished with freshly grated Parmesan, if desired.

Brownie Pudding

I know, you just ate your weight in chocolate for Valentine's Day yesterday, and here I am posting a super rich chocolate dessert the next day. Bear with me, I simply couldn't wait to share this one with you :) I usually make Shane his favorite cookies for Valentine's Day, and include them as part of his gift, but I decided to go a different route for dessert this year. I've been wanting to make this brownie pudding forever, but it's super indulgent and not exactly the kind of thing I can send off to work with Shane, so I usually end up talking myself out of it. Yesterday was all about indulgence though (you should have seen the giant porterhouse steak I cooked for Shane!) so I went all out and put the brownie pudding on the menu.



I think the name is a bit misleading - yes, this dessert is a cross between brownies and something else, but I wouldn't say pudding (honestly, I don't even really like pudding). No, this is more like molten chocolate cake, only a million times better! The dessert has a brownie-like crust, and when you crack into it you discover a warm, gooey, chocolatey center - it's almost brownie batter-like. Topped with a scoop of vanilla ice cream, I'm convinced this is about as good as a chocolate dessert gets. You probably already have the ingredients you need on hand, so there's no excuse not to make it for your friends and family soon :)

Brownie Pudding
adapted from Ina Garten

1/2 pound (2 sticks) unsalted butter
4 large eggs, at room temperature
2 cups sugar
3/4 cup cocoa powder (I used Dutch-processed)
1/2 cup all-purpose flour
1 teaspoon vanilla extract

Preheat oven to 325 F. Spray a 2-quart baking dish (I used a 13x9 ceramic dish) with cooking spray.

Place the butter in a saucepan and set over medium-low heat. Swirl the pan occasionally until the butter is melted - set aside to cool.

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, or until very thick and pale yellow in color (the batter will form ribbons off the paddle if you lift it). Meanwhile, sift the cocoa powder and flour together into a medium bowl.

When the egg and sugar mixture is ready, turn the mixer down to low, and add the vanilla extract and cocoa/flour mixture, beating only until just combined. With the mixer still on low, pour in the melted and cooled butter and continue beating just until combined.

Spread the brownie mixture into the prepared dish. Place it inside a large roasting pan and add enough really hot tap water to the roasting pan to come about halfway up the sides of the baking dish. Bake for 50-60 minutes, or until a toothpick inserted about 2 inches from the edge comes out partially clean. (The center is going to look under-baked, the dessert is supposed to be gooey.)

Transfer the baking dish to a wire rack and let cool. Serve with a big scoop of vanilla ice cream!

Meyer Lemon Shortcakes with Meyer Curd

Remember that Meyer lemon curd I made last month? I had all these grand ideas about recipes I would use it in, but at the end of the day, I just couldn't keep my spoon out of it :) I wound up with just a little left, and was determined to repurpose it. When I came across this idea for a shortcake, I was sold. Strawberry shortcake is among my top 3 desserts of all time, but good strawberries are a rarity this time of year in the northeast so as much as I'd have loved a strawberry shortcake on Valentine's Day, it likely wasn't going to happen. A citrus-y winter variation on the dessert, though? That we can do, and I was pretty sure it'd be right up my alley.



The shortcakes at the heart of this dessert are a cinch to throw together - just a few simple pantry ingredients and about 5 minutes of hands-on time. When you cut into the biscuits after baking, the little specks of Meyer lemon zest that were incorporated are not only visible, but the flavor they impart is bright and fresh. You could really take this dessert in any direction you want - I spread whipped cream and the curd between the two halves of the biscuits, as well as on top, along with a few raspberries. I liked the sweetness the whipped cream added, but you could skip it if you're looking to save calories. You can make all of the components ahead of time, so this is a great dessert for entertaining too. If you can't find Meyers, this would probably be equally as good with regular lemon curd, or even grapefruit or blood orange.



Happy Valentine's Day! If you're in the camp that celebrates this day, hope it's a good one :)

Meyer Lemon Shortcakes with Meyer Lemon Curd
from Bon Appetit, March 2010 (via Epicurious)

1/4 cup sugar
2 teaspoons Meyer lemon zest
1 3/4 cups unbleached all purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 2 tablespoons chilled heavy whipping cream
1 tablespoon turbinado sugar

Meyer lemon curd
raspberries (or whatever fruit you prefer)
whipped cream

Preheat oven to 375 F. Line a rimmed baking sheet with parchment paper.

Add the sugar and lemon zest to a medium bowl. Use your fingertips to rub the zest into the sugar until fragrant. Add the flour, baking powder, and salt and whisk to combine. Add the butter, then use a pastry cutter (or your fingertips) to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in 1 cup of the cream, just until the dough begins to clump together. Turn the dough onto a lightly floured work surface and gather together. Press into a 7-inch round (about 1-inch thick) and use a 2-inch cutter to cut rounds (or press into a rectangle 1-inch high and just cut into squares, like I did). Gather the scraps (if you cut rounds) and cut additional rounds. Transfer to prepared baking sheet.

Brush the tops of the biscuits with the remaining 2 tablespoons of cream and sprinkle them with the turbinado sugar. Bake for 18-20 minutes, or until the tops of the biscuits are golden brown, and a toothpick inserted in the center comes out clean. Transfer the biscuits to a wire rack to cool completely.

To assemble: Cut one of the biscuits in half. Spread the bottom with a layer of whipped cream, then a dollop of curd and a few raspberries (I cut mine in half). Place the top half of the biscuit on top and finish with additional whipped cream, curd and raspberries for garnish.

Makes 8 biscuits

Champagne Cupcakes for Two

So, Valentine's Day is tomorrow, and I'm still struggling to decide what to make for our fancier-than-usual at home dinner. Times like these I wish I wasn't so darn indecisive. The only real criteria for the meal is that it's somehow a splurge - either in the amount of time invested to make it, or in the ingredients used. In years past, I've often chosen red meat, which is something we very rarely eat, and then used it in a recipe that took me the better part of an afternoon to put together. For whatever reason I'm actually leaning toward seafood instead this year, but that's about as far as I've narrowed it. I'm thinking I might just go to the store with an open mind, see what they have that looks good, and go from there. What's your favorite seafood dish to cook at home??



While dinner may be up in the air, dessert rarely is around here :) At any given time, there's usually 2 or 3 options, and this year will likely be no different. I made these champagne cupcakes for the first time around New Year's Day, but never took photos. Since I think they're just as fun (and appropriate) for Valentine's Day, I made them again to share with you. I almost always scale recipes but the best thing about this one is that I don't have to - it only makes 4 cupcakes! I received some really fun heart-shaped edible glitter for Christmas that would have been so perfect on top of these cupcakes, but once I'd made the rose-like pattern with the frosting, the glitter seemed like overkill.

Speaking of the frosting, I used a Wilton 2D tip to create the rose-like design. It's super easy, promise! I used the same technique you see in this video.



If you're still looking for a last minute dessert for your Valentine, here are a few of my other favorites:


Red Velvet Whoopie Pies


Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream


Triple-Chocolate Chocolate Pudding


Red Velvet Cupcakes with Cream Cheese Frosting (Fair warning, I made these for Halloween one year and frosted some of them to look like brains.)


Molten Chocolate Cakes for Two


Chocolate Mascarpone Stuffed French Toast with Strawberry Topping

Champagne Cupcakes for Two
cupcakes and frosting barely adapted from Dessert for Two (via Eat, Live, Run)

Cupcakes
1/4 cup canola (or vegetable) oil
1/3 cup sugar
pinch salt
1 large egg, at room temperature
2 tablespoons champagne
1/4 teaspoon vanilla
few drops almond extract
1/3 cup plus 1 tablespoon all-purpose flour
1/8 teaspoon baking powder
pinch baking soda

Frosting
4 tablespoons unsalted butter, at room temperature
1 cup confectioners' sugar, sifted
2-3 teaspoons champagne

Preheat oven to 350 F. Place 4 paper liners in the wells of a cupcake pan.

Add the oil, sugar and salt to a medium bowl. Beat with a hand mixer for 1-2 minutes, or until very well combined. Add the egg, champagne, vanilla, and almond extract to bowl, then beat until the mixture is smooth. Sprinkle the flour, baking powder and baking soda on top of the batter and beat just until combined.

Divide the batter evenly among the 4 liners, filling each about 2/3-3/4 full. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for a few minutes before removing them to the rack to cool completely.

To make the frosting: Add the butter, sugar and 2 teaspoons of the champagne to a medium bowl. Starting on low speed, and gradually increasing, beat the mixture until light and fluffy. You can add the remaining teaspoon of champagne as necessary if you want to adjust the consistency (I went with about 2 1/2 total teaspoons). Transfer the frosting to a piping bag fitted with a decorative tip. Pipe the frosting onto the cooled cupcakes.

Makes 4 cupcakes

Brownie Batter Pancakes

Some people love having breakfast for dinner (count me among them), but how about breakfast for dessert? Brownie batter pancakes - with a name like that, you'd probably think you have to have them for dessert, but actually, these aren't super unhealthy. In fact, if you make them following the original recipe exactly, it's under 150 calories for the entire stack. So feel free to load them up with chocolate sauce, whipped cream and a cherry if you're calling them dessert :) The pancakes are small - probably the size of your palm, and fairly thin. In other words, if you're feeding more than one person, double or triple the recipe!



I've made these brownie batter pancakes a few times now, and have tried different variations so I can tell you what I've liked best. As written, the recipe called for spelt flour, but I never have that on hand, so I've used all-purpose and whole wheat pastry flour. I really couldn't tell much of a difference between those batches. I've only made them with dairy milk (1% I think), but a friend used nondairy and had good results. For me, the one big distinction was in using applesauce versus oil. It's only 1 1/2 tablespoons so I didn't expect the difference, but I definitely preferred the pancakes made with oil. That's not to say the ones made with applesauce were bad, I just found the texture on the gummy side. No worries - I loaded that batch up with chocolate sauce and called them dessert. When I used oil, I didn't think these needed anything else, I just threw on the few raspberries you see in the picture for color.

Brownie Batter Pancakes
adapted just slightly from Chocolate-Covered Katie

1/4 cup all-purpose (or whole wheat pastry) flour
1/4 teaspoon baking powder
1 tablespoon Dutch-process cocoa powder
1 tablespoon plus 1 teaspoon sugar
1/16 teaspoon salt
1 1/2 tablespoons canola (or vegetable) oil
1 teaspoon vanilla extract
5 tablespoons milk (dairy or nondairy both work)

In a medium bowl, whisk together the flour, baking powder, cocoa powder, sugar and salt. Add the oil, vanilla and milk and beat just until combined.

Spray a medium skillet (I strongly recommend using a nonstick pan for this recipe) with cooking spray and set it over medium-low heat. When the pan is warm, ladle about 1 1/2 tablespoons of batter into the pan for each pancake. Spread gently into a circle. Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to gently flip the pancakes and cook on the second side until cooked through. Repeat until you've used all the batter.

Makes about 5 small pancakes

Fudge Stripe Cookies

I'm always up for a good baking project, especially when it involves learning to make something I'd only previously been able to buy at the store.  There have been a ton of examples over the years, but a few of my favorites were the graham crackers, flour tortillas, croissants, hamburger rolls and peppermint patties. Long before I attempted most of these projects, they were on my radar - sitting patiently on my to-do list until I found the courage, or time, to give them a go. That was not the case with these fudge stripe cookies. Though I loved them as a kid, I've never given them much thought as an adult, and it hadn't even crossed my mind that there might be a homemade version out there somewhere. I was so thrilled to see them pop up on Annie's site, it was like the best kind of surprise :)



Mine didn't turn out quite as perfectly as hers (if you haven't already, go check them out!), but I was still thrilled with them. Don't they look just like the store-bought ones?? And yes, they taste like them too - only better, of course! I haven't had the ones from the store in ages but if I'm remembering them correctly, they're a bit thinner than this homemade version. That said, I think this thickness works perfectly, especially when it comes time to dip them in the chocolate. It takes a little practice to figure out, and I think with a thinner cookie it would be even more tricky.

If you have a friend, family member, or significant other who had a fondness for these cookies as a kid, I think they would be such a fun surprise for Valentine's Day. Package a few up in a little bag with a tag or a ribbon and it's a great homemade gift :)

Fudge Stripe Cookies
from Annie's Eats (who adapted from Brave Tart)

1 3/4 cups (7.5 oz) all-purpose flour
1 1/2 teaspoons baking soda
6 tablespoons (4 oz) light corn syrup
1/2 cup canola (or vegetable) oil
2 tablespoons vanilla extract
1 lb chocolate, chopped and melted* (I used milk chocolate, but you could use bittersweet or semisweet)

*Annie suggested tempering the chocolate - it makes it less likely to melt when held, gives it a more glossy shine and prevents blooming at room temperature - but I am still mastering the technique so I skipped it.  If you want to try it, here's some more info, and if you decide to skip tempering, just store the cookies in the refrigerator.

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

Add the flour and baking soda to the bowl of a stand mixer fitted with the paddle attachment and mix briefly to combine.  Add the corn syrup, oil, and vanilla, and beat until the dough comes together (mine seemed a bit oily, but I didn't try to adjust it at all and it turned out fine).  Turn the dough onto a work surface and shape into a disc then wrap in plastic wrap and refrigerate for 10-15 minutes.



Place the dough on a lightly floured work surface and roll it to ¼-inch thickness.  Using a 2 1/2-inch round cutter, cut rounds from the dough.  Use a smaller cutter (I used a frosting tip) to cut a small hole from the center of each circle.  Place the cookies on the prepared baking sheets.  Reroll the scraps and repeat until you've cut as many cookies as you can.  Use a fork to poke small holes in the tops of the cookies.  Bake for 7-9 minutes, or until just barely browned.  Transfer the cookies a wire rack and let them cool completely.

Once the cookies are completely cool, melt the chocolate in a heatproof bowl set over a pan of simmering water.  Remove the pan from the heat, but leave the bowl on top (I find this keeps the chocolate warmer for a longer period of time so you don't have to rewarm).  Working with one cookie at a time, dip each cookie to coat the bottom and sides with a thin layer of chocolate (I held my cookies by the center hole to dip them).  Transfer the cookie to a sheet or parchment paper (with the dipped side down) and continue with the remaining cookies.  Once you've dipped all the cookies, transfer the remaining chocolate to a resealable plastic big and snip off the corner.  Drizzle the tops of the cookies to create a striped pattern.  Let the chocolate set (if you tempered the chocolate, it can set at room temperature, but if not, transfer to the refrigerator to allow it to set.)  Store the cookies in an airtight container.

Makes about 18 cookies

Red Velvet Cheesecake Brownies

Valentine's Day really snuck up on me this year, it wasn't even on my radar until yesterday. Between having been away for the beginning of the month, and then getting sick, it just wasn't a priority. That said, I happen to think it's a fun holiday and we will be celebrating here. There won't be lavish gifts or an expensive meal out, it's definitely more low key than that for us. We'll cook a fancier-than-usual meal at home and then afterward probably settle in front of the tv to catch up on our favorite shows on the DVR. With candy, of course - Valentine's Day has some of the best candy (pass the Reese's hearts, please)!

If you're cooking at home too, and looking for a dessert idea, look no further. You simply can't go wrong with the combination of brownies and cheesecake. The brownie layer here is almost a cross between red velvet cake and traditional brownies - there's more chocolate flavor than you'd expect from red velvet, but not as much as most brownies. I was definitely a fan. The brownies are really fudgy in texture, and of course they're the perfect color for Valentine's Day. On top is a layer of creamy cheesecake, which is swirled into the brownies for effect. I did find the swirling a tad tricky because the brownie batter was much heavier than the cheesecake batter, but at the end of the day, not a big deal. Make sure you chill these well before attempting to cut them if you want neat edges - I was impatient at first and wound up with a lot of scraps to eat :)

Red Velvet Cheesecake Brownies
from Baking Bites

Brownies
1/2 cup (1 stick) unsalted butter
2 oz bittersweet (or semisweet) chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 teaspoons red food coloring
2/3 cup all-purpose flour
1/4 teaspoon salt

Cheesecake
8 oz cream cheese (1 package), at room temperature
1/3 cup sugar
1 large egg
1/2 teaspoon vanilla extract

Preheat oven to 350 F. Line an 8-inch baking pan with aluminum foil, leaving an overhang on opposing sides to lift the brownies out afterward. Spray the foil/pan with nonstick cooking spray.

To make the brownies: Add the butter and chocolate to a small heatproof bowl and set over a pan of simmering water. Stir occasionally until the mixture is melted and smooth. Set aside to cool slightly. Whisk the sugar, eggs, vanilla, and red food coloring together in a medium bowl. Add the chocolate/butter mixture and whisk until well combined. You can adjust the color here - if you want a more vibrant red, add up to an additional 1/2 teaspoon food coloring. Sprinkle the flour and salt onto the batter and fold with a rubber spatula until just barely combined. Pour the batter into the prepared pan, then spread in an even layer.

To make the cheesecake layer: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, egg, and vanilla until smooth. Drop dollops of the cheesecake batter onto the brownie batter then swirl the two gently with the tip of a butter knife.

Bake for 35-40 minutes, or until a thin knife inserted in the center comes out clean (the edges of the cheesecake will brown slightly). Transfer the pan to a wire rack and let the brownies cool to room temperature then chill them thoroughly in the refrigeratore before slicing into squares. Store in an airtight container in the refrigerator.

Creamless Creamy Tomato Soup with Grilled Cheese Croutons

It's been an eventful few days at our house, and not in a good way. Monday night Shane and I both came down with the dreaded 24-hour stomach bug. I can't remember the last time either of us was so sick, and to be frank, it stunk. There was no way either of us could get to the store to pick up Gatorade, ginger ale, or any of the other remedies we craved, so we picked up the phone and called my mom who came to the rescue with those things, plus some bland foods to get us on the road to recovery. After spending the entire day in bed yesterday, we're both finally starting to feel human again today, thankfully. Now I just need to disinfect every surface of this house, and hope it's the last we'll see of this bug for a long time!



Had I been feeling up to it, I would have shared this soup with you yesterday (and yes, the secret is out, I don't write/schedule blog posts in advance :) ) Tomato soup and grilled cheese is one of my go-to comfort food meals in the winter, and I've been eager to try this recipe for quite a while. As you've probably already gathered from the title, there isn't any cream in this soup - instead, the recipe calls for sandwich bread. The bread thickens the soup and gives it a smooth, creamy texture. The ingredient list is short, and really allows the flavor of the tomatoes to shine. A full recipe makes enough to serve 6-8 people so you'll likely have leftovers, and they reheat perfectly for a quick and easy lunch or dinner another day.

I never eat tomato soup without grilled cheese, and I'd seen the idea for these grilled cheese croutons floating around over the past year. It's basically just a grilled cheese sandwich cut into tiny squares, but they sure do look good in the soup :) I toasted my bread before making the grilled cheese, hoping it would be a bit more sturdy. The "croutons" did still get soggy if they sat in the soup too long, so I found it best to add just a few at a time. I really enjoyed the way they soaked up the flavor of the soup. I could easily eat this every day over the course of a long winter!



Creamless Creamy Tomato Soup
from Cook's Illustrated

1/4 cup extra virgin olive oil
1 medium onion, diced (about 1 cup)
3 garlic cloves, minced (about 1 tablespoon)
pinch red pepper flakes
1 bay leaf
2 (28-oz) cans whole tomatoes packed in juice
1 tablespoon brown sugar
3 large slices good-quality sandwich bread, crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth
1/4 cup chopped fresh chives

Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add the onion, garlic, red pepper flakes and bay leaf. Cook, stirring frequently, until the onion is translucent, about 3-5 minutes. Mix in the tomatoes and their juice. Using a potato masher, mash the tomatoes to break them down into smaller pieces (no bigger than 2 inches). Stir in the sugar and bread then bring the soup to a boil. Reduce the heat to medium and cook, stirring occasionally, until the bread is completely saturated and starts to break down, about 5 minutes. Remove the bay leaf.

Turn off the heat under the pot, add the remaining 2 tablespoons of oil and puree the soup with an immersion blender (or, if you don't have one, in a traditional blender - you'll probably want to do it in 2 or 3 batches. Split the remaining 2 tablespoons of oil over the batches as you puree.) You can strain the soup through a fine-mesh strainer if you want a perfectly smooth consistency. Stir the chicken broth into the soup and return the soup to a boil. Season to taste with salt and pepper. Garnish with the chives when serving.