Chicken and Mango Kebabs

I am ridiculously obsessed with kebabs this year. You guys have probably noticed. And what you've seen on the blog is probably only about half the recipes I've tried; we've had a few flops in there. Let me assure you, there is nothing worse than mushy chicken. Ewww. Basically, any time we're grilling chicken I'm trying to figure out some way to make it more interesting by throwing it on a skewer with some veggies or even fruit.

I really love these chicken and mango kebabs for summer. They're super easy and healthy too. The chicken and mango are marinated in a simple, but flavorful marinade that includes lime juice and zest for a little tang and cayenne pepper for just the tiniest touch of heat. Mangoes are one of my favorite fruits, but this is the first time I've ever tried to grill them. They had a bit of that smoky grill flavor, and the outsides caramelized, accentuating their sweetness. Just be sure to cut the mangoes into large cubes as they will soften and shrink on the grill, and smaller pieces will be apt to fall off the skewers. These kebabs are a great weeknight dinner, but they'd also be perfect for summer parties!

Happy Friday :) I can't believe we're already on the brink of July!!

Chicken and Mango Skewers
from Williams-Sonoma

{Note: For the two of us here, I halved the recipe and used only 1 mango since Shane doesn't eat them.}

6 tablespoons olive oil
1/4 cup fresh lime juice
Zest of 1 lime
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 2-inch cubes

Whisk the olive oil, lime juice, lime zest, chili powder, cayenne pepper, salt and sugar together in a large bowl. Add the chicken cubes and the mango pieces and toss to coat. Cover the bowl and refrigerate for at least 2 hours, or up to 4.

Preheat your grill to medium-high heat (400-450 F). Oil the grates lightly (I use the tongs to hold a paper towel that's been dipped in oil and rub it over the grates). While the grill is heating, thread the chicken and mango cubes onto skewers (we used metal ones, but if you're going with wood skewers, you might want to soak them in cold water beforehand).

Place the kebabs on the grill and cook, giving them a quarter turn every 2-3 minutes, until they are slightly charred on all sides and the chicken is cooked through, about 8-10 minutes. Transfer the kebabs to a platter and let rest for 5 minutes before serving.

Red, White and Blue Poke Cake

Way back in the days of this blog's infancy, I posted my first poke cake. Never heard of poke cake? Yeah, I hadn't either before I saw it on an episode of Cook's Country shortly before putting that post together. As I mentioned back then, the idea originated from Kraft back in 1969 in an effort to boost Jell-O sales. The idea of a poke cake is that you bake a white cake, then poke holes in the top and drizzle a fruity syrup (into which a little bit of gelatin has been incorporated) over the cake, allowing the syrup to seep into the holes and create colorful streaks throughout the cake. It's a really simple, but neat way to add a little pizzazz to a plain white cake!



A few weeks ago, the stunning photo of this red, white and blue poke cake popped up in my Facebook feed and I resolved to make it asap. In this version, two white cakes are baked, and then strawberry syrup is poured over one and blueberry syrup over the other. They're stacked, and covered with whipped cream to create a cake that would be absolutely perfect for the 4th of July! My version has a few imperfections which don't make it quite as gorgeous as the original, but I loved it nonetheless.



I get nervous every time I make poke cakes that they're going to be soggy, but it's never been the case. As you're pouring the syrup over the cake, you'll probably think the same thing. It seems like A LOT of syrup, but just have faith :) I really like this white cake recipe - it's moist, even after a day in the fridge. It doesn't get rock hard in the fridge either, so you don't have to wait long after taking it out to serve yourself a slice!

Fresh fruit is used to make the syrup, and though I used strawberries and blueberries here, I bet this would work with either raspberries or blackberries too. If you do use blueberries, don't be surprised if your syrup looks more purple than blue at first. Mine did, and it wasn't until after the cake had been refrigerated and the gelatin had set that the blue became more apparent. Oh, and one more thing - I halved the recipe below and baked my cakes in 6-inch pans, so that's an option if you'd rather go for a mini :)

Red, White and Blue Poke Cake
cake and syrups from Cook's Country, whipped cream from Baking Illustrated

White Cake
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
2 teaspoons vanilla extract
2 1/4 cups (9 oz) cake flour
1 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces - softened but still cool

Strawberry and Blueberry Syrups
1 cup blueberries
3/4 cup water
2 tablespoons sugar
2 tablespoons berry blue gelatin
1 1/2 cups strawberries, hulled
1/2 cup water
2 tablespoons sugar
1 tablespoon strawberry gelatin

Whipped Cream
2 cups heavy cream
2 tablespoons sugar
2 teaspoons vanilla extract

To make the cake: Preheat oven to 350 F. Spray two 9-inch round cake pans with nonstick cooking spray with flour.

In a large measuring cup, whisk together the milk, egg whites and vanilla. Combine the flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low briefly to combine. With the mixer still on low, add the butter, a few pieces at a time, and continue beating until the mixture resembles moist crumbs - the pieces of butter shouldn't be any larger than peas.

Add all but 1/2 cup of the milk mixture to the mixer and beat on medium speed for 1 1/2 minutes. The batter should be smooth. Add the remaining 1/2 cup of milk mixture and beat for an additional 30 seconds. Scrape down the sides of the bowl, then beat for 20 seconds longer on medium.

Divide the batter between the prepared pans. Use an offset spatula to spread into an even layer. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and allow the cakes to cool completely in the pans.

Meanwhile, make the blueberry and strawberry syrups. To make the blueberry syrup: In a medium saucepan, combine the blueberries, water, and sugar. Set the pan over medium-low heat, cover, and cook until the blueberries are softened - about 8-10 minutes. Keep a close eye, it can boil over quickly if you turn your back. Pour the mixture through a fine-mesh strainer into a heatproof bowl. Discard the solids. Whisk the berry blue gelatin into the liquid until dissolved. Let cool for at least 15 minutes. To make the strawberry syrup: Repeat the exact same process (combine ingredients, cook and strain) then whisk in the strawberry gelatin and again, let cool for at least 15 minutes.

When the cakes are cool, use a wood skewer to poke 25 holes in the top of each cake. You want holes all over the cakes but try not to poke all the way down to the bottom of the cake. If you do, all of the syrups may end up on the bottom of the pan. Slowly pour the blueberry syrup over the top of one cake, and the strawberry syrup over the top of the other. Cover both cake pans with plastic wrap and refrigerate until the gelatin is set, at least 3 hours, or up to 1 day.

Right before you're ready to assemble, make the whipped cream: Combine the heavy cream, sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Starting on low and increasing the speed to medium-high, beat until the whipped cream holds stiff peaks.

Turn both cakes out of the pans (you may need to run a thin knife along the edges to loosen it). Place the blueberry cake, right side up, on your serving plate. Spread 1 cup of whipped cream over the cake, then place the strawberry cake on top (again, right side up). Use the remaining whipped cream to cover the top and sides of the cake. Garnish with blueberries and strawberries, if desired. Store the cake in the refrigerator - it's best served within a day of assembly.

Red Velvet Marshmallows

There are generally only two times of the year that I really care about marshmallows. The first is the holiday season - not only do I love making festive, seasonal marshmallows to gift to others, but it's really fun to throw a ton of them in a big mug of hot chocolate on a cold winter night. I'm also a huge fan of marshmallows in the summer months, mainly because they're an important component in one of my favorite desserts - s'mores! We've already made s'mores a few times this year, using either our grill or one of the burners on our gas stove to toast the marshmallows. I usually just use store-bought marshmallows for our s'mores, but occasionally it's fun to make them from scratch. They're definitely one of those things I would never have guessed you could make at home, but they really are very doable.



A few weeks ago I was browsing the cookbooks at my library and came across one devoted solely to marshmallows, aptly titled Marshmallow Madness. I couldn't help but bring it home after quickly flipping through and seeing recipes for, among others, key lime pie marshmallows, margarita marshmallows, and even maple-bacon marshmallows. There are going to be some gourmet s'mores happening here before long :)

I seriously fretted over what to try first, but I kept coming back to these red velvet marshmallows (there's also a yellow birthday cake version in the book!). I adore all things cake batter flavored so I couldn't resist. They're easy to make too! You start with the classic plain marshmallow recipe and simply fold red velvet cake mix and some sprinkles in at the very end. I loved the vibrant pinkish-red color of the marshmallows after they'd set up, and though I wish the red velvet flavor had been more prominent, these were still a hit, especially among the kids I shared them with!

Red Velvet Marshmallows
from Marshmallow Madness by Shauna Sever

Coating
1 1/2 cups confectioners' sugar
1 cup cornstarch

Marshmallows
4 1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water
3/4 cup sugar
1/2 cup light corn syrup, divided
1/4 cup water
1/8 teaspoon salt
2 teaspoons vanilla extract
1/4 cup red velvet cake mix
2 tablespoons rainbow sprinkles (optional)
1/2 cup coating

To make the coating, sift the confectioners' sugar and cornstarch into a large bowl. This recipe makes more than you'll need for 1 batch of marshmallows - you can either scale back (you only need about 1/2 cup total for this recipe) or make a full batch and store the leftovers in an airtight container for the next time you make marshmallows.

Spray an 8x8-inch pan with nonstick cooking spray.

To make the marshmallows: In a small bowl, whisk together the gelatin and cold water. Set aside to soften for at least 5 minutes.

In a medium saucepan, combine the sugar, 1/4 cup of the corn syrup, the water and salt. Set the pan over high heat and bring the mixture to a boil, stirring occasionally. Continue cooking until the mixture reaches 240 F on an instant-read thermometer. Meanwhile, add the remaining 1/4 cup corn syrup to the bowl of a stand mixer fitted with the whisk attachment. Microwave the softened gelatin for about 30 seconds, or until it is completely melted, then add to the mixer bowl with the corn syrup. Turn the mixer on low and let it run until the sugar syrup comes to temperature.

When the syrup reaches 240 F, slowly pour it down the side of the mixer bowl (the mixer should still be on low). Increase the mixer to medium speed and continue beating for 5 minutes, then increase again - this time to medium-high - and beat for about 5 more minutes. Add the vanilla and beat on high for 1 more minute. You'll know the marshmallow is ready when it's opaque and fluffy. Do not overbeat the marshmallow or it will be nearly impossible to fold in the cake mix.

(You want to work quickly on these next few steps, or the marshmallow will start to set before you can incorporate the cake mix and get it in the pan.) Sift half of the cake mix over the marshmallow and gently fold to incorporate with a rubber spatula. Repeat with the second half of the cake mix. Fold in the sprinkles. Pour the marshmallow into the prepared pan and smooth into an even layer the best you can.

Sift the coating evenly over the top (I didn't use it all) and set the marshmallows aside in a cool, dry place for at least 6 hours so they can set.

Turn the marshmallows out onto a work surface that's been dusted with some of the coating mixture. Cut the marshmallows into pieces using a knife or cookie cutter. Dip the sticky edges in the coating mixture.

Makes about 2 dozen marshmallows

Summer Corn Chowder

Having grown up in New England, I'm no stranger to chowder. My grandfather used to make a Manhattan-style chowder every 4th of July, and you could get really great creamy New England chowder at any number of clam shacks down along the southern coast of Rhode Island. Those cute little restaurants by the beach have always been one of my favorite things about my little state, and every summer I insist on at least one trip down for clam cakes and chowder (preferably the cream (or milk) based New England version, which has always been my favorite). Shane and I live in the northeast corner of RI, but that's another nice thing about residing in the smallest state - we can drive across the entire state and be down at the beaches on the coast in under an hour :)



It's entirely possible corn chowder is also popular somewhere in New England, but I have no idea where. I don't know that I've ever even had it in my life, and if I have, it clearly wasn't very memorable. Recently I was flipping through magazines trying to figure out something to make for lunch the following week when I came upon this corn chowder. I've been all about sweet corn the past few weeks, and I loved the idea of making a big batch of the chowder over the weekend and then having a quick and easy lunch the rest of the week.



The very first step in making this chowder is to remove the husks and silk from the ears of corn, and then cut off the kernels and scrape the pulp. I won't lie - it was tedious, and I found myself doubting whether this chowder would be good enough to make it worth the work. Since I'm sharing it today, you've probably already figured out that it was. Dare I say, it might be the best chowder I've had?! The corn is truly the star - its sweet flavor shines, and is complemented nicely by smoky bacon and fresh herbs. The addition of corn juice - the product of squeezing every last bit of liquid from the pulp that you scraped from the cobs earlier - is the final step in ensuring the chowder is super fresh, it's basically liquid gold :) I usually get bored when I eat the same thing day after day, but I so looked forward to my lunch every single day this chowder was on the menu!

Summer Corn Chowder
from Cook's Illustrated, July/August 2011

8 ears corn
3 tablespoons unsalted butter
1 onion, finely chopped
4 slices bacon, cut into 1/4-inch pieces
2 teaspoons minced fresh thyme
2 teaspoons salt
1 teaspoon black pepper
1/4 cup all-purpose flour
5 cups water
3/4 lb Yukon gold potatoes, cut into 1/2 inch pieces
1 cup half-and-half
1 tablespoon sugar (optional)
3 tablespoons chopped chives

Remove the husks and silk from the corn. One at a time, stand each ear of corn up in a large bowl and use a chef's knife to cut the kernels from the corn. Then, hold the ear over a second bowl, and use a vegetable peeler to firmly scrape any remaining pulp from the cobs into the bowl. Repeat with all 8 ears of corn.

Spread a clean kitchen towel over a medium bowl. Transfer the pulp to the towel, and then wrap the towel tightly around it and squeeze as much corn juice as possible into the bowl. (Note: the recipe said it'd be about 2/3 cup but I only got about half of that, and it turned out fine so I wouldn't stress quantities too much.) Discard the pulp that's left in the towel.

Set a large Dutch oven over medium heat and add the butter. Let it melt, then add the onion, bacon, thyme, salt, and pepper. Cook for 8-10 minutes, stirring frequently, until the onion has softened and is just starting to brown around the edges. Add the flour and cook for 2 minutes, stirring constantly. Gradually add the water, whisking constantly. Bring the mixture to a boil, then stir in the corn kernels and potatoes. Bring the chowder to a simmer, then reduce the heat to medium-low and simmer for 15-18 minutes, or until the potatoes are tender.

Transfer 2 cups of the chowder to a blender and puree until smooth. Stir the puree back into the pot. Add the half-and-half then return the chowder to a simmer. Turn off the heat under the pot and add the reserved corn juice. Season to taste with salt and pepper, and if desired, add up to 1 tablespoon of sugar. Garnish bowls of chowder with the chives before serving.

Dark Chocolate Salted Caramel Cupcakes

For about a year now I've been thinking about upgrading the body of my camera, perhaps selling the old one so I can justify the purchase a little more easily. It occurred to me as I was photographing these cupcakes, though, that before I could even consider trying to sell it, it would need a little TLC. The poor thing has flour, sugar, cornstarch and who knows what else hiding in many of its crevices - the pitfalls of using the camera primarily for food photography I guess :) These cupcakes were particularly messy to shoot, so we can add salted caramel to the list now too...



The salted caramel sauce was the primary motivation behind getting these cupcakes made. I had quite a bit leftover after baking these bars, and rather than continue to eat it with a spoon, I figured I'd repurpose it into a dessert I could share with Shane's coworkers. I've tried so many different recipes for caramel, with varying degrees of success, but this is my favorite by far. You don't have to judge when the caramel is the perfect shade of amber; instead, you simply use a candy thermometer to cook it to the right temperature. Aside from the method, I also really love the texture of this caramel - even after being refrigerated it's not rock hard like some others I've made.



My inspiration for these cupcakes was Annie's post, though I used different recipes for each of the components in my version. The base is one of my go-to chocolate cupcakes, a no-fuss, no mixer required cupcake that bakes up perfectly every time. I filled the cupcakes with some of the leftover salted caramel sauce, and then topped them with buttery caramel Swiss meringue buttercream. The dark chocolate cupcakes aren't overly sweet, so I think they work nicely with the other components here. The drizzle of salted caramel on top is optional, and definitely makes these a little bit messy, but the best desserts usually are, aren't they? As much as I was enjoying spoonfuls of the caramel sauce on its own, these decadent cupcakes were the way to go, they satisfy every possible craving for me when it comes to dessert!

Dark Chocolate Salted Caramel Cupcakes
cupcakes from Cook's Illustrated, filling from Baked Explorations, frosting adapted from Martha Stewart's Cupcakes

{Notes: You will probably have a little bit of leftover salted caramel sauce. Store in the fridge for up to a week, bringing to room temperature before using. Also, this makes a lot of frosting - you won't need it all unless you really mound a lot of frosting on your cupcakes. You can either halve the recipe, or freeze the extra for up to 1 month.}

Salted Caramel
1 cup sugar
2 tablespoons light corn syrup
1/4 cup water
1/2 cup heavy cream
1 teaspoon fleur de sel
1/4 cup sour cream

Cupcakes
8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
2 oz bittersweet chocolate, finely chopped
1/2 cup (1 1/2 oz) Dutch-processed cocoa
3/4 cup (3 3/4 oz) all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs, at room temperature
3/4 cup (5 1/4 oz) sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup (4 oz) or sour cream

Caramel Buttercream
1 1/2 cups (3 sticks) unsalted butter, at room temperature
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla extract
6-8 tablespoon salted caramel sauce

To make the caramel: Add the sugar, corn syrup and water to a medium saucepan and stir gently to combine. Set the pan over medium-high heat and cook until the mixture registers 350 F on a candy thermometer (if you don't have a thermometer cook until the mixture is amber in color). Turn off the heat under the pan and slowly add the cream (the caramel will bubble up quite a bit so be mindful) then the fleur de sel. Stir in the sour cream until the mixture is smooth. Allow to cool before using - you could even refrigerate for a bit so it's not quite as thin when you go to fill the cupcakes.

To make the cupcakes: With a rack in the bottom third of the oven, preheat to 350 F. Line a 12-cup muffin tin with paper liners.

Place butter, chocolate and cocoa powder in a medium heatproof bowl. Microwave in 30 second spurts on 50% power, stirring in between, until the butter and chocolate are melted and the mixture is smooth. (Alternatively, you could do this step in a double boiler.) Set the mixture aside to cool until just warm to the touch.

In a small bowl, whisk together the flour, baking soda, and baking powder. Whisk the eggs in a medium bowl to combine, then add the sugar, vanilla and salt and continue whisking until fully incorporated. Add the cooled chocolate mixture to the bowl and whisk to combine. Sift one-third of the flour mixture into the bowl and whisk gently to combine. Add the sour cream, whisk to combine and finally, sift the the rest of the flour mixture into the bowl and whisk until everything is well combined - the batter will be thick.

Divide the batter evenly among the muffin tins, filling each about 2/3 full. Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 18-20 minutes. Remove 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 to a large bowl. Use an electric mixer to beat the butter on medium-high speed until it is light and fluffy, stopping to scrape the bowl as necessary. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and sugar. Whisk to combine. Place the mixer bowl over a pot of simmering water, and, whisking constantly, heat until the mixture is warm to the touch and the sugar has dissolved. You can test by rubbing a bit between your fingers - it shouldn't feel gritty at all.

Put the bowl on the mixer, and starting on low and gradually increasing the speed to medium-high, beat the egg white mixture until stiff, glossy peaks form - this will take about 8-10 minutes, and the bowl should feel cool to the touch when you've finished. Reduce the mixer to medium-low speed, and gradually add the butter, 1/4 cup at a time, beating well after each addition. Mix in the vanilla.

With the mixer still on medium-low, gradually add 6 tablespoons of the salted caramel sauce, and continue beating until it is completely incorporated. Taste the frosting, and if you want a stronger caramel flavor, add the remaining 2 tablespoons of caramel sauce.

To assemble the cupcakes: Use a small paring knife to cut a cone-shaped piece from the center of each cupcake. Fill the hole with salted caramel sauce, then replace the top portion of the cone (you'll need to slice off the tip). Transfer the caramel buttercream to a pastry bag fitted with a tip. Pipe frosting into a swirl on each cupcake. Drizzle additional salted caramel sauce over the top, if desired.

Makes 12 cupcakes

Black and White Peanut Butter Brownies

Earlier this week my friend Jeannette sent me a text saying she was having one of those days, the kind that can't be over fast enough, and asked if I wanted to bake when she got home. She lives in Texas and I'm up in RI, but we do this a lot - choosing a recipe to make together and then texting about our experiences as we go. I swear, she always finds the best recipes! So, even though it was about 8 million degrees out on this particular day, I was more than happy to turn on the oven and bake with her. That's what virtual friends do, right? :)



The title of the recipe doesn't exactly give away everything that's going on in these brownies so let me give you a rundown. Instead of using cocoa powder or unsweetened chocolate for the base as brownies typically do, white chocolate is substituted. Peanut butter is stirred into the base as well, and then chocolate chips are mixed in and sprinkled on the top before baking. These are pretty much a peanut butter and chocolate lover's dream!

I happen to love white chocolate but I know it has its haters. If you're one of them, I think you'll probably still really enjoy these brownies. They don't taste like white chocolate, it just lends sweetness and richness. They're super chewy, in the best possible way, and they bake up with that elusive and highly desirable thin crackly crust on top. I let the brownies sit overnight before cutting into them, but once I did, all bets were off. They're easily one of the most irresistible things I've baked in a while!



I've tried to make white chocolate brownies about 10 times before and it's been an epic fail each and every time. I couldn't figure out why until I made this recipe. The key is that you really don't want to let the white chocolate get too hot - it scorches and separates and there's no saving it once that happens. You shouldn't have any problems if you follow the instructions below, and once you get past melting the white chocolate, this recipe is a cinch. And the brownies are so good they're totally worth heating up your kitchen on a hot summer day!

Black and White Peanut Butter Brownies
adapted from King Arthur Flour (via une Gamine dans la Cuisine)

4 tablespoons unsalted butter
6 oz white chocolate, finely chopped
3/4 cup (5 1/4 oz) granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 large eggs, at room temperature
1/4 cup creamy peanut butter
1 1/4 cups (5 1/4 oz) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking powder
3/4 cup bittersweet or semisweet chocolate chips

Preheat oven to 350 F. Line a 9x9-inch pan with aluminum foil, leaving an overhang on opposite sides to lift the brownies out afterward. Spray the foil with nonstick cooking spray.

Add the butter to a heatproof bowl and set over a pan of simmering water. When the butter is almost completely melted, remove the bowl and add the white chocolate. (Do not return the bowl to the double boiler.) Stir to soften and melt the white chocolate. The goal here is to melt the white chocolate without letting it get too hot, or it'll separate and scorch. If you chopped it finely, it should melt easily in the hot butter. Add the sugar and whisk until incorporated. Stir in the vanilla and salt, then let the mixture cool until lukewarm.

Add the eggs, one at a time, whisking to incorporate. Stir in the peanut butter until the batter is smooth, then add the flour and baking powder and use a rubber spatula to fold it in. Mix in about 3/4 of the chocolate chips.

Transfer the batter to the prepared pan, spreading in an even layer. Sprinkle the reserved chocolate chips over the top. Bake for about 25 minutes, or until the brownies are light golden brown on top and the edges start to pull away from the sides of the pan.

Remove the pan to a wire rack, and allow the brownies to cool completely before lifting them out and cutting into squares for serving.

Sweet-and-Sour Stir-Fried Chicken with Pineapple and Red Onion

For many, many years now, General Tso's chicken has been my go-to Chinese take-out dish but before I discovered my love for it, I was a sweet and sour chicken girl. I remember meeting up with friends at the mall for some shopping when I was in high school, and afterward we'd always split an order of sweet and sour chicken in the food court. Those were the days, weren't they? Random aside - a few weeks ago a sweet woman at the library was selling raffle tickets and suggested I might not be old enough to participate. I almost didn't believe she was serious so I confirmed the requirement was 18 before chuckling and assuring her it wouldn't be a problem. It did make me feel better about not being carded at the liquor store the last handful of times I was there :)



Anyway, I digress, but I'm pretty sure the last time I had sweet and sour chicken was when I actually was about 18, so yeah, a long time ago. I love making Chinese take-out dishes at home - not only do I know exactly what's going into them, but I can control the portion sizes too. I don't know about you guys, but my local take-out spot puts enough food into one meal to serve at least 3 people, it's crazy!

I was really excited to give this old favorite a try, and the recipe didn't disappoint. It takes a bit of time to prep all the ingredients, but once you do, the dish comes together really quickly. I loved the combination of pineapple and red onions along with the chicken, but I can see making this with a number of other veggies in the future. The sauce had a nice balance of sweetness and tang, and bonus, it's made with just a few common pantry staples. I really like stir-frys for summer since they only require a few minutes of cooking and minimize the time you're standing over a hot stove. This one's a definite repeat, and there are quite a few others in this book I'm itching to try too!

Sweet-and-Sour Stir-Fried Chicken with Pineapple and Red Onion
from The Best Light Recipe by Cook's Illustrated (originally seen on The Cookin' Chemist)

Sweet-and-Sour Sauce
6 tablespoons red wine vinegar
6 tablespoons pineapple juice (or orange juice)
6 tablespoons sugar
3 tablespoons ketchup
1 teaspoon cornstarch
1/2 teaspoon salt

Stir-Fry
3/4 lb boneless, skinless chicken breasts, cut into 1/2-inch wide strips
2 teaspoons low-sodium soy sauce
2 teaspoons dry vermouth (or sherry)
3 medium garlic cloves, minced (about 1 tablespoon)
1 tablespoon grated fresh ginger
3 scallions, white parts minced and green parts cut into 1/4-inch lengths
4 teaspoons canola oil, divided
2 small red onions, cut into 1/2-inch wedges
2 cups pineapple chunks (fresh or canned)

To make the sauce: Whisk all of the ingredients together in a small bowl and set aside.

In a medium bowl, toss the chicken with the soy sauce and vermouth. Mix the garlic, ginger, scallion whites and 2 teaspoons of the oil together in a small bowl.

Set a 12-inch nonstick skillet over high heat and add 1 teaspoon of the oil. When the oil just begins to smoke, add the chicken. Cook, stirring frequently, until the chicken is browned and cooked through, about 3-4 minutes. Remove the chicken to a clean plate.

Add the last teaspoon of oil to the skillet, and heat until it shimmers. Add the onions and cook, stirring frequently, until they are lightly browned, about 2 minutes. Stir in the pineapple and cook briefly just to heat through, about 1 minute.

Make a well in the center of the pan, and add the garlic mixture. Cook, stirring almost constantly, just until the mixture is fragrant, about 30 seconds to 1 minute. Mix the vegetables with the garlic mixture then add the scallion greens and chicken (along with any juices on the plate), stirring to combine. Add the sauce to the pan and bring to a simmer, allowing it to reduce and thicken slightly, and stirring frequently to make sure all of the ingredients are well coated. Serve over rice.

Chicken Saté with Peanut Dipping Sauce

We've been eating more chicken than usual lately, and I've been struggling to find ways to keep things interesting. The freezer has been packed with boneless, skinless chicken breasts so that's what we've been working with, but I really prefer the dark meat of chicken thighs - it's much more flavorful and doesn't dry out as quickly. A marinade or dipping sauce usually helps when it comes to chicken breasts, and this recipe has both! It was also way outside of our comfort zone, specifically the peanut dipping sauce. It's not something either of us has had before, and though I generally have a sense whether Shane will be game to try new things, I double-checked before adding this one to the menu.



I served these for dinner, but I think they'd also be a fun appetizer. The ingredient lists for the marinade and sauce are on the long side, but the two have many ingredients in common, and for the most part they were things I keep on hand anyway. The only big change I made was to modify the dipping sauce to dial back the heat by eliminating the red curry paste it called for. Oh, and I also halved the sauce as well - this recipe makes a lot, you will have leftovers even if you scale back. In the end, I think we both would have been happy to eat the chicken even without the sauce - it was tender and flavorful thanks to the marinade. That said, the peanut dipping sauce took it to another level, so good! Shane was a bit skeptical, I had to remind him of his promise that he'd at least try it :) Fun, flavorful and relatively healthy - can't ask for much more than that from a weeknight dinner!

Chicken Saté with Peanut Dipping Sauce
adapted from The Food You Crave by Ellie Krieger

Peanut Dipping Sauce
1/2 cup creamy peanut butter
1/4 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons packed dark brown sugar
1 1/2 tablespoons minced fresh ginger
2 tablespoons fresh lime juice
1 garlic clove, minced
1/2 teaspoon red pepper flakes

Chicken
1/2 cup low-sodium chicken broth
1/2 cup light coconut milk
2 tablespoons plus 2 teaspoons low-sodium soy sauce
1 shallot, thinly sliced
1 garlic clove, minced
1 tablespoon packed dark brown sugar
1/2 teaspoon lime zest
1 tablespoon minced fresh ginger
1 lb boneless, skinless chicken breasts, cut into 1-inch strips
1/2 cup peanut dipping sauce
2 tablespoons minced fresh cilantro
1/4 cup chopped unsalted peanuts

To make the sauce: Add all of the ingredients to the bowl of your food processor. Process until smooth. You can make the sauce ahead and refrigerate for up to 3 days.

To make the chicken: Whisk the chicken broth, coconut milk, soy sauce, shallot, garlic, brown sugar, lime zest, and ginger together in a wide, shallow bowl. Add the chicken and toss to coat. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for 1 hour.

Set a grill pan over medium-high heat and spray with nonstick cooking spray. While the pan heats, remove the chicken from the marinade and thread the strips onto skewers. Grill for 2-3 minutes on each side, or until the chicken is cooked through. Garnish with the cilantro and peanuts and serve with the peanut dipping sauce.

Salted Caramel Chocolate Chip Cookie Bars

Have you guys seen the movie Elf? Do you remember that scene where Buddy is eating dinner with the family and says "We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup." Well that pretty much sums up my feelings on the matter too; I have such a huge sweet tooth it's not even funny. The things that other people complain are way too sweet? Those are the ones I usually love the most! I remember as a kid my grandmother used to sprinkle sugar on sliced tomatoes (I quickly followed her lead, and still put sugar on tomatoes to this day) so maybe I should blame her? :)



In the past few years, I've really come to appreciate the addition of some flaky sea salt to my favorite sweets. It's such a great combo, and salted caramel sauce has got to be one of the best examples. I love it as is (seriously, give me a jar and a spoon and I'm a very happy girl), but it's also a fun way to jazz up traditional baked goods, like brownies and cheesecake. And now, we can add cookies to the list too!



I've had this recipe bookmarked for a while, and I'm so glad I finally pushed it to the top of my to-do list. A layer of salted caramel sauce is baked into the middle of my favorite cookie bar to create a completely irresistible and super indulgent dessert. I modified Michelle's version in two ways: first, I decreased the amount of chocolate in the bars because I like a high ratio of dough to chocolate in my cookies. Second, she melted down caramel candies for the sauce in the middle, but since I didn't have any on hand, I made a batch of my favorite salted caramel sauce from scratch. The bars are pretty gooey on day 1 and I loved them like that, but if gooey isn't your thing they do firm up on day 2. Assuming they last that long, of course :)

Salted Caramel Chocolate Chip Cookie Bars
concept from Two Peas and their Pod (via Brown Eyed Baker), cookie bars adapted from Cook's Illustrated, salted caramel sauce from Baked Explorations

(Note: This recipe makes more caramel sauce than you'll need for the bars - you'll have more than enough to make a batch of these brownies afterward!)

Salted Caramel Sauce
1 cup sugar
2 tablespoons light corn syrup
1/4 cup water
1/2 cup heavy cream
1 teaspoon fleur de sel
1/4 cup sour cream

Cookie Bars
2 1/8 cups (10 1/2 oz) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled slightly
1 cup (7 oz) light brown sugar
1/2 cup (3 1/2 oz) granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/4 cups chocolate chips
6 tablespoons salted caramel sauce
fleur de sel, for sprinkling

To make the caramel: Add the sugar, corn syrup and water to a medium saucepan and stir gently to combine. Set the pan over medium-high heat and cook until the mixture registers 350 F on a candy thermometer (if you don't have a thermometer cook until the mixture is amber in color). Turn off the heat under the pan and slowly add the cream (the caramel will bubble up quite a bit so be mindful) then the fleur de sel. Stir in the sour cream until the mixture is smooth. Let cool while you work on the brownies.

To make the cookie bars: Preheat oven to 325 F with a rack in the lower third. Line an 8x8-inch baking dish with aluminum foil, leaving an overhang on opposite sides to allow you to lift the bars out after baking. Spray the aluminum foil with nonstick cooking spray.

In a medium bowl, whisk the flour, baking soda and salt together. In a second bowl, combine the butter and both sugars, whisking until combined. Add the egg, egg yolk and vanilla and whisk to completely incorporate. Add the dry ingredients to the wet, and use a rubber spatula to fold the dry into the wet just until combined. (The batter will be quite thick.) Use the rubber spatula to fold in the chocolate chips.

Transfer half of the batter to the prepared pan, pressing it into an even layer in the bottom. Pour the caramel sauce over the cookie dough, leaving just a little space around the edges. Use a small cookie scoop to dollop the remaining cookie dough over the salted caramel. Press down gently with your fingertips to distribute. It's fine if the caramel layer isn't completely covered - it will spread to cover as it bakes. Sprinkle the top with fleur de sel. Bake for 35-40 minutes, or until the bars are golden brown and slightly firm to the touch. The bars will begin to pull away from the sides of the pan when they're done.

Remove the pan to a wire rack. Let the bars cool completely before lifting them out of the pan and cutting into squares to serve.

Key Lime Pie Ice Cream

Another weekend over in the blink of an eye - hope you all had a good one! Ours was busy, but lots of fun with weather that couldn't have been more gorgeous. Saturday I ran a million and one errands, and finally came across the mini M&M's I've been trying to find for months. Many thanks to those of you who left comments and emailed suggesting Walmart after I asked for input last week. I've only ever been able to find the minis in the little tubes near the registers, so stumbling across this big bag of them was a very pleasant surprise!



Sunday was a race day for Shane and, like all race days, started quite early. This time it was a triathlon up in Ashland, MA - just a fun, low-key race to serve as a warm-up for the real deal later this summer when we head to Canada for his first attempt at the full Ironman distance (for those not familiar with triathlons, the Ironman consists of a 2.4 mile swim followed by a 112-mile bike and a marathon (26.2 miles). Insane, right??). Shane's parents joined me to watch the race and after we went out to lunch with them to celebrate Father's Day. Shane and I rarely nap, but we crashed for an hour when we got home :)



One of our traditions on summer race days is a stop at our local ice cream shop, but we actually skipped it yesterday as I'd stocked the freezer with homemade ice cream late last week: chocolate-peanut butter for him, and this key lime pie ice cream for her! I bought the key limes recently thinking I'd make a pie, but in the end I got lazy, and since the ice cream promised all of the same flavors, but with a lot less work, it won out. This is another Philadelphia-style ice cream, so no egg yolks to fiddle with - just whisk a few ingredients together, chill and churn. I did up the fat content of the recipe some by substituting whole milk in place of 2%, just to ensure I'd wind up with a really creamy consistency for the ice cream. To mimic the crust, crushed graham crackers are stirred into the ice cream and also added as a garnish. You really do wind up with a treat that's reminiscent of the pie. This key lime pie ice cream was the perfect way to cap off a great summer weekend!



Key Lime Pie Ice Cream
adapted from Cooking Light, July 2004

1 1/2 cups whole milk
1/2 cup freshly squeezed key lime juice
1/2 cup heavy cream
pinch of salt
1 (14 oz) can fat-free sweetened condensed milk
1/3 cup coarsely crushed graham crackers, plus extra for garnish
Key lime wedges, for optional garnish

In a large bowl, whisk the whole milk, lime juice, heavy cream, salt and sweetened condensed milk together. Cover the bowl with plastic wrap and chill until the mixture is very cold, at least a few hours.

Freeze in your ice cream maker according to the manufacturer's instructions. In the last minute of churning, add the crushed graham crackers. Transfer the ice cream to an airtight container and freeze until firm, at least 1 hour. Garnish with additional crushed graham crackers and lime wedges before serving.

Makes about 1 quart

Bourbon and Brown Sugar Marinated Flank Steak

Earlier this week I was standing in my kitchen prepping dinner. It was about 7 pm but it was still as bright out as if it were noon. Two of my neighbors were mowing their lawns and a light evening breeze ensured that the smell of freshly cut grass was wafting into the kitchen. We were grilling that night so dinner was quick and easy and clean-up was a cinch. When we finished, I grabbed my Nook and read on the back deck for a half hour. It was pretty much everything I love about summer, all wrapped into one. All we were missing was a trip to our local ice cream shop for dessert :) And to think, summer hasn't even officially started yet!



It's only in the past few years that I've discovered flank steak, but it's become one of my favorite things to grill. Burgers, chicken and veggies are the norm for summer grilling here, but the steak feels more special (for lack of a better word) and yet it's just as easy to prep and cook as any of the other options. Here, the steak is marinated is a simple 5-ingredient sauce that you've probably already gathered includes bourbon and brown sugar, but there's also soy sauce, Dijon mustard and hot sauce. In less than 10 minutes on the grill, it was cooked to perfection and we were eager to dig in. The thinly sliced steak was super tender and quite flavorful, thanks to the marinade. The sugar in the marinade helps the outside of the steak to caramelize on the grill, giving it a nice crust. Paired with a salad (for me) and some rice (for Shane), it was a wonderful summer meal!

One quick note about the marinade - the recipe recommends reserving it and then boiling and reducing it to serve with the steak after cooking. I'm completely comfortable with this, but if it concerns you to reuse the marinade, I'd simply recommend making one and a half times or double the recipe and setting some aside. Marinate the steak in the remaining sauce and reduce the portion you set aside for serving.

Bourbon and Brown Sugar Marinated Flank Steak
from Fine Cooking

1/2 cup soy sauce
1/3 cup bourbon (or other whiskey)
1/3 cup firmly packed dark brown sugar
1 tablespoon Dijon mustard
1 teaspoon hot sauce
1 1/2 to 2 lb flank steak

Whisk the soy sauce, bourbon, brown sugar, mustard, and hot sauce together in a small bowl until the sugar dissolves. Pour the ingredients into a resealable plastic bag, and add the steak. Let the steak marinate for at least 20 minutes or pop it in the fridge for up to 2 hours before grilling. Return the steak to room temperature before grilling.

Preheat your grill to medium-high heat. Oil the grates lightly (I use the tongs to hold a paper towel that's been dipped in oil and rub it over the grates).

When the grill is hot, remove the steak from the marinade, shaking off excess (no need to pat the steak dry). Set the marinade aside, don't throw it away. Grill the steak for 4-5 minutes per side, or until cooked to your desired doneness (the cooking time is going to depend on how thick your steak is, how hot your grill is, etc. I use an instant read thermometer to test the temperature for best results). Transfer the steak to a cutting board, tent with foil, and allow to rest for at least 5 minutes.

While the steak is resting, pour the marinade into a small saucepan. Bring to a boil and cook until reduced and syrupy. Slice the steak thinly across the grain and serve with the sauce.

Mile-High Buttermilk Biscuits

There aren't too many things that make me anxious in the kitchen these days. Over the past few years I've been conquering kitchen fears one by one, from homemade croissants and pasta to deep frying. Still on my list? Pie dough, and - you guessed it - biscuits. And to be honest, it's not that I'm afraid to make them. In fact, I've tackled both of them several times. It's more the anxiety that comes with not having had consistently good results over the years. Each time I pop one of them in the oven, I cross my fingers and hope for the best, not really knowing for sure what the result will be.



Pie dough is less intimidating, I've definitely been having more success with it in the past year. Most of the time, I still struggle mightily with biscuits though. I've done a lot of research and reading so I feel like I know all of the tips and tricks for fluffy, light biscuits, but in practice it's never as easy as it seems. I specialize in short, dense biscuits :)



Occasionally I hit upon just the right recipe though, and am rewarded with biscuit success! These mile-high buttermilk biscuits are one of my most recent favorites. They're basically a drop biscuit (albeit a slightly more involved version, but it's a Cook's Illustrated recipe, what do you expect? :) ), which I love as I find them easier than rolled/cut biscuits. They baked up wonderfully light and tender, with a rich buttery flavor. I made the biscuits for the first time on a lazy Sunday afternoon, intending to serve them with dinner, but I don't think too many of them lasted that long! There's a whole-wheat version of this recipe that's on my to-do list next. Whole wheat = less guilt when we eat way too many...

Mile-High Buttermilk Biscuits
from Cook's Illustrated, July/August 2004 (via Heat Oven to 350)

Dough
2 cups (10 oz) all-purpose flour
1 tablespoon double-acting baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 1/2 cups cold low-fat buttermilk

For Shaping and Finishing
1 cup (5 oz) all-purpose flour, distributed on a rimmed baking sheet
2 tablespoons unsalted butter, melted

Preheat oven to 500 F. Spray a 9-inch round cake pan with nonstick cooking spray. Also, spray the inside and outside of a 1/4-cup measure with nonstick cooking spray.

To make the dough: Add the flour, baking powder, sugar, salt and baking soda to the bowl of your food processor. Pulse a few times to combine. Scatter the butter evenly over the dry ingredients then pulse 8-10 times, or until the mixture resembles coarse cornmeal. Dump the contents of the food processor into a large bowl and add the buttermilk. Stir with a rubber spatula just until everything is incorporated (the dough will be quite wet and sticky and somewhat lumpy).

To form the biscuits: Using the 1/4 cup measure you sprayed earlier and working quickly, scoop level 1/4 cup mounds of dough and drop them into the flour on the baking sheet. Continue until you've scooped all of the dough - you should have 12 mounds of dough. Use some of the flour from the baking sheet to dust the top of each mound. Flour your hands, then, one at a time, pick up each piece of dough (coating with extra flour if necessary so you can work with it) and gently shape it into a rough ball. Shake off the excess flour and place in the prepared cake pan. Repeat with the remaining mounds of dough, fitting 9 biscuits around the outer edge of the pan and 3 in the middle.

Gently brush the top of each biscuit with some of the melted butter (don't press down and flatten them). Bake for 5 minutes, then reduce the oven temperature to 450 F and continue baking for another 13-15 minutes, or until the biscuits are deep golden brown. Remove the pan from the oven and let the biscuits cool for 2 minutes, then invert them onto a clean kitchen towel. Flip the biscuits over and break them apart. Allow to cool 5 minutes longer before serving.

(Note: Store leftovers in a resealable plastic bag and reheat at 475 F for 5-7 minutes.)

Makes 12 biscuits

Baked Barbecue Pulled Pork Taquitos

Every week when I sit down to plan our meals, I start by adding at least two or three new-to-us recipes. Then, I fill out the rest of the week with tried and true favorites. I choose the repeats based on a number of factors - there may be ingredients in the pantry or fridge I'm trying to use up, or maybe there's a meat sale at the store I can't pass up. I get bored easily with dinners though and need a ton of variety, so it's rare that any old favorite makes it onto the menu more than once a month.

There are two notable exceptions to this rule, however. Homemade pizza is always welcome on our menu - even if we use the same toppings every time, it never gets boring. And these baked chicken taquitos? I could make them twice a week for the next year and they'd be met with the same enthusiasm each and every time. Simply put, we adore everything about them! Heck, if I happen to stumble upon a sale on chicken, I stock up for the sole purpose of having the ingredients on hand to make them whenever I want.



So, when Josie posted a variation on our beloved taquitos last month, a variation that incorporated my favorite meat - pulled pork - I was so in. The basic recipe and the method are the same, but she adapted the spices and binders to complement the pulled pork. A genius idea! I think Shane was a bit skeptical about switching up the original since he loves the chicken version so much, but I had high hopes, and ultimately we were both thrilled with the results. These barbecue pulled pork taquitos were super flavorful and just as quick and easy to throw together as the chicken taquitos. I can't say which I preferred, they were both awesome in their own way, and something tells me this new variation will be in heavy rotation among our tried and true favorites :)

Baked Barbecue Pulled Pork Taquitos
slightly adapted from Pink Parsley

{Note: the barbecue sauce we used was already pretty spicy so I eliminated a few ingredients from Josie's recipe like hot sauce and red pepper flakes. If your sauce isn't spicy and you like heat, head over to her site for more info.}

1/4 - 1/3 cup ranch dressing
1/3 cup barbecue sauce (we used leftovers from this recipe)
1/2 teaspoon paprika
1/2 teaspoon chile powder
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 teaspoon packed brown sugar (light or dark)
1/4 teaspoon kosher salt
1/4 cup diced red onion
3 scallions, thinly sliced
2 tablespoons minced fresh parsley
2 cups shredded pulled pork
1 cup shredded cheese (I used Monterey Jack)
10-12 (6-inch) corn tortillas
ranch dressing and/or barbecue sauce, for serving

Preheat oven to 425 F. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray.

In a large bowl, stir together 1/4 cup of the ranch dressing, the barbecue sauce, paprika, chile powder, garlic powder, mustard powder, brown sugar, salt, red onion, scallions and parsley. (If the mixture seems too dry, add the remaining ranch dressing - I added a little more, but not all of it.) Add the pork and cheese and stir until evenly distributed. Season the mixture 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 2-3 tablespoons of the filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with the remaining tortillas and filling.

Spray the tops of the taquitos with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes, or until the tortillas are crisp and golden. Serve with ranch dressing and/or barbecue sauce.

Mini Peanut Butter Cup Cheesecakes

Is there anything better than a mini dessert? They really are my favorite. I always make them with the best of intentions too. In my head these sweet little two or three-bite treats will satisfy my sweet tooth and I'll save so many calories versus making a full-size version. Sometimes that line of thinking actually works, but it definitely wasn't the case with these mini peanut butter cup cheesecakes. They tested my willpower big time, and in the end, I had to get them out of the house before I ate my weight in cheesecake :)



Today I'm excited to be guest posting for my friend Erin over at The Spiffy Cookie as she enjoys a few weeks traveling around Europe (next time I'm stowing away in your luggage Erin!). Head on over to find the recipe for the mini cheesecakes and say hi. If you don't know Erin, she's as sweet as pie and her blog is filled with a wide variety of savory and sweet dishes, so take a look around while you're there!

Baked Maple Cinnamon-Sugar Donuts and a Giveaway! - CLOSED

Update: The winner is commenter #20 - Kristine! The best thing she ate last weekend was "homemade cherry pie from cherries we picked Sunday morning." Sounds pretty good to me :)

Congrats Kristine! You should have an email from me, please reply with your mailing address so I can get your prize off to you.



I have no idea how it's Monday already. This weekend flew by in the blink of an eye! On Saturday, we attended the wedding of two of our good friends, and because I'm the biggest procrastinator in all the world, I spent the entire morning rushing around shopping for something to wear. Yes, that's right, I waited until the day of the wedding to find a dress - I do my best work under pressure :) Luckily I found something (because seriously, there was no back-up plan...), and then a friend let me raid her closet for jewelry and a cardigan so it all worked out. We had a blast celebrating with our friends that night but definitely got to bed a little later than we typically would, so Sunday got off to a slow start. I woke up craving donuts in the worst way but was too lazy to put on real clothes and leave the house, so I decided to make a batch.



Truthfully, at the time, a fried donut was what I really wanted, but after a pretty decadent meal the night before at the wedding, I ended up trying something a little healthier. Not only are these donuts baked, but they also include two of my favorite breakfast items - non-fat vanilla Greek yogurt and maple syrup! Despite containing very little butter or oil, the donuts were super light and fluffy when they emerged from the oven. They're brushed with a little butter then dipped in cinnamon-sugar for a really fun and relatively guilt-free breakfast treat! If you're looking for instant gratification, you've come to the right place. These donuts are beyond quick and easy to throw together, perfect for a lazy Sunday morning!



So, here's the thing: you do need a donut pan to make this recipe. And since I know all of you might not have one, I thought it'd be fun to start this week off by giving one away! I just love my donut pan, it's perfect for times when I don't want to make yeasted donuts or bother with frying. There are a million and one baked donut variations out there, and best of all, most of them can be made in under 30 minutes. How can you beat that?



Details

The giveaway winner will receive one Norpro donut pan.

How To Enter

Leave a comment on this post answering the question: What was the best thing you ate over the weekend?

To Receive Bonus Entries (you must leave a separate comment for each)

1. Follow Tracey's Culinary Adventures on Twitter.
2. Like Tracey's Culinary Adventures on Facebook.

{Note: if you already do either of these things, that counts too, just leave a comment for each one telling me.}

Everything Else

Comments on this giveaway will close on Saturday, June 16, 2012 at 11:59 pm EST. A winner will be chosen using random.org and announced on Sunday. Please be sure to leave a valid email address so I can contact you. Prize must be claimed by the winner within 48 hours or an alternate winner will be selected. This giveaway is open to U.S. residents only. Good luck!

(This giveaway is sponsored by Tracey's Culinary Adventures.)

Baked Maple Cinnamon-Sugar Donuts
adapted from Prevention RD

1 1/2 teaspoons cinnamon
1/3 cup sugar
1 cup cake flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
pinch of salt
1 large egg
1 (6 oz) container of non-fat vanilla Greek yogurt
1 tablespoon canola oil
2 teaspoons lemon juice
2 1/2 tablespoons maple syrup
1 tablespoon unsalted butter, melted

Preheat oven to 400 F. Spray a donut pan with nonstick cooking spray.

In a wide, shallow bowl stir the cinnamon and sugar together, then set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a second bowl, whisk the egg with the yogurt, oil, lemon juice and maple syrup. Make a well in the center of the dry ingredients and add the wet ingredients. Using a rubber spatula, gently fold until the dry ingredients are just incorporated (the batter will be thick).

Transfer the batter to a resealable plastic bag and snip off one corner. Pipe the batter evenly into the 6 wells of the pan, filling each about 2/3-3/4 full. Bake the donuts for 8-10 minutes, or until they're golden brown, and spring back when lightly pressed. Transfer the pan to a wire rack and allow the donuts to cool for just a minute or two then flip them out onto the rack.

When the donuts have cooled enough to handle (just another minute or two after you flip them out), brush the top of each one with some of the melted butter, then dip it in the cinnamon-sugar mixture. The sooner you eat these donuts, the better the texture will be, but I've found they're still tasty for a day or two after baking.

Makes 6 donuts

Blueberry Cornmeal Pancakes

I try to eat healthy breakfasts during the week. As I've mentioned before, that usually means Greek yogurt with fruit and my favorite homemade granola. At least one morning of the weekend, though, I like to have something different and special, often something a little more indulgent. Last Saturday when I got home from grocery shopping I made egg and cheese breakfast sandwiches for Shane and myself, but that's not typical. Usually I keep a few things stashed in the freezer (often either pancakes or bagels) so I don't even have to do any cooking. I'm generally too hungry when I wake up to wait while something cooks anyway, so having things ready to go in the freezer is a lifesaver!



The freezer has unfortunately been empty for a few weeks, and except for those breakfast sandwiches, weekend mornings have been pretty dull. When I finally found some decent blueberries at the store recently, I knew immediately that I wanted to use them in pancakes to stash away for future breakfasts. These blueberry cornmeal pancakes were such a fun change of pace! I love cornbread but I don't think I've ever incorporated it in my pancakes until now. The recipe is quick and easy - one bowl for the dry ingredients, one for the wet and then combine them, it literally takes about 5 minutes to throw together. There's only one tablespoon of sugar in the batter so these aren't super sweet. Because I have a major sweet tooth (and fall squarely in the "prefers sweet cornbread" camp) I took that as an invitation to douse my pancakes in maple syrup :) With the cornmeal, I expected these pancakes to be a little heavier, but they were surprisingly light and fluffy. There's a big bag of them in my freezer just waiting for me tomorrow morning, and I can't wait :)

Blueberry Cornmeal Pancakes
from Fine Cooking

1 3/4 cups (7 3/4 oz) all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups buttermilk
1/4 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1 pint blueberries, rinsed

Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. In a large measuring cup, whisk the buttermilk, oil, eggs and vanilla until well combined. Pour the wet ingredients over the dry, and gently whisk just until combined - the batter will still be lumpy, that's what you want.

{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.}

Heat 1 teaspoon of oil in a 12-inch nonstick skillet set over medium heat (you could use butter too if you'd rather). 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 1/3 cup measure to portion the batter into the pan. Sprinkle some blueberries over the surface of the pancake. Cook on the first side until the edges are set and the bottom browned, about 3 minutes. Use a spatula to flip the pancakes and cook on the second side until golden brown and cooked through, about 2 more minutes. {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.

Serve with butter, maple syrup and/or more blueberries!

Makes about 15 pancakes

Chewy M&M Sugar Cookies

When I met Shane, he was living with three friends from college. After spending a little time with these guys, there was one in particular (we'll call him Ben) that I couldn't help but think might be a good match for one of my best friends from college (and let's call her Lauren). I set them up, and long story short, they wound up getting married a few years later. Even better, shortly after Shane and I bought our house and moved to this town, Ben and Lauren bought their first house about 10 minutes down the road from us. It's been so much fun to have them so close, especially since the remainder of our friends have stayed up around Boston.

Ben and Lauren had their first baby about a year and a half ago so they're pretty busy these days, but Lauren and I still try to get together as often as possible. About once a month we jump in the car and head down to Trader Joe's to spend obscene amounts of money. Trader Joe's is a lot like Target for me - even if I only go in for one thing, I rarely walk out having spent less than $40. But anyway, after we work up an appetite we usually head across the parking lot to Panera for lunch. Love that place! If you've been to Panera recently you know they now have the cards they swipe when you make a purchase, and from time to time you'll earn free things. A few months ago, I had a free pastry on my card, so I snagged an M&M cookie, mainly because it was right next to the register and was therefore the first thing I saw.



I was too full to eat my cookie after lunch, but I threw it in a bag and brought it home. We probably had plenty of sweets sitting around our house at the time, so the cookie wasn't a high priority but eventually I did get around to trying it. And oh my word, it was so much better than I expected! I remember thinking it was essentially going to be a chocolate chip cookie made with M&M's rather than chips, and I was pleasantly surprised when it turned out to have a sugar cookie base. It was perfectly soft and chewy (my favorite kind of cookie!) and I have basically been wanting to recreate it at home ever since. I probably would have done it sooner, but I'd been holding out to find mini M&M's, which I prefer for baking. I searched everywhere, but couldn't find them so recently I decided just to make them with traditional M&M's. (Anyone know where I might be able to buy some minis??)



I used my favorite sugar cookie recipe to make these copycat M&M cookies. It contains a few slightly unusual ingredients like cream cheese and oil, but the cookies consistently bake up with the best super chewy texture so I'm not going to complain. You can also make the entire recipe in just two bowls without the need for a mixer so that's a plus! I'm not a big fan of chocolate chips in cookies, but I just love M&M's, and these cookies definitely hit the spot, helping me to satisfy my craving for the Panera cookie without having to change out of my pajamas :)

Chewy M&M Sugar Cookies
adapted from Cook's Illustrated

2 1/4 cups (11 1/4 oz) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (10 1/2 oz) sugar, plus 1/3 cup for rolling
2 oz cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable (or canola) oil
1 large egg, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1-1 1/4 cups M&M's

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Combine 1 1/2 cups of sugar and cream cheese in a large bowl (no need to stir them together yet). Put the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet, that's fine. Whisk in the oil then the egg, milk and vanilla extract. Mix until smooth. Use a rubber spatula to start folding the dry ingredients into the wet. When the dry ingredients are partially incorporated, add 3/4 cup of the M&M's to the dough. Continue mixing until a soft dough comes together. (Don't wait to add the M&M's until the dry ingredients are completely incorporated - you'll end up overmixing.)

Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Gently press 2 or 3 more M&M's into the top of each cookie.

Bake the cookies, 1 tray at a time, for about 11-13 minutes, or until the edges are set. The tops will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.

Makes about 24 cookies

Rhubarb Crumble Pie

I love a gorgeous, colorful plate of food, especially when it tastes as good as it looks. One of my favorite things about dining at nice restaurants is that moment when the food comes out - it's always fun to see the way the chef chooses to present a dish. Before I began blogging about food and trying to style dishes myself, I probably didn't take much notice of things like that; I just dug in and started eating immediately :) Now, though, I always take a minute to appreciate the little details and the creativity that went into making the food look the way it does.



Unfortunately, sometimes the things that taste the best just aren't very vibrant or photogenic. Exhibit A? This rhubarb crumble pie. I always have trouble photographing pie, but this one was especially difficult with all of the drab brown going on. Brown crust, brown crumble topping - heck, even the filling lacked color! But trust me, this humble looking pie is worthy of your attention.

This is the first time I've ever made a dessert in which rhubarb was the star. In the past, I've combined it with raspberries or strawberries to make crumbles, jams, pies and muffins, but when my mom brought me a whole bunch of rhubarb from my uncle's yard, I decided to take a chance and let it stand on its own in this pie. The recipe has three components - the bottom crust, the rhubarb filling, and the crumble topping. They're all pretty easy, and the crust and crumble topping can even be made ahead of time, leaving you to just toss the rhubarb with a little sugar, cornstarch and salt before assembling the pie.



I don't make pie all that often so maybe this isn't saying much, but this might be my favorite pie I've ever baked. First, the filling set up beautifully. I've made way too many pies that could best be described as "soupy" when I cut into them, and it always drives me crazy. More importantly, of course, the pie was so tasty! I was wary that it might be tart with just the rhubarb, but the sweet crumble topping was the perfect complement to the filling. A slice of the pie with a scoop of vanilla ice cream on top was pretty much a perfect spring dessert in my book! I sent most of the pie back home with my mom and she shared with my uncle - it was the least I could do to pay him back for sharing so much of his rhubarb with me :)

Rhubarb Crumble Pie
from Martha Stewart's Pies and Tarts

1 9-inch pie crust (I used this recipe)

Crumble Topping
3/4 cup all-purpose flour
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
pinch salt
6 tablespoons cold unsalted butter, cut into 1/4-inch pieces

Filling
1 3/4 lb rhubarb, cut into 3/4-inch pieces (about 6 cups)
1 cup granulated sugar
2 tablespoons cornstarch
pinch salt

To make the crust: On a lightly floured work surface, roll the dough out into about a 13-inch circle. Transfer the dough to a 9-inch pie plate, and gently ease it in (try not to stretch it). Trim the overhang to about 1-inch, then fold the overhang under so it rests on the edge of the pie plate. Crimp the edges. Refrigerate until firm, at least 30 minutes.

To make the crumble topping: Add the flour, both sugars, and salt to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed briefly to combine. With the mixer still on low, cut in the butter, beating until the mixture starts to form large clumps. (You can cover and refrigerate the topping for up to 3 days.)

Preheat oven to 400 F.

To make the filling: Add the rhubarb, sugar, cornstarch, and salt to a large bowl. Toss gently to combine. Pour into the chilled pie shell. Sprinkle the crumble topping over the filling then transfer the pie to a baking sheet lined with parchment paper or aluminum foil (don't skip the baking sheet - this pie WILL bubble over and you'll be left with a giant mess in your oven).

Place the pie in the oven and immediately lower the oven temperature to 375 F. Bake for 1 1/2 hours - the topping should be brown, and the filling should be bubbling pretty vigorously. At about 45 minutes to an hour, start checking the pie frequently to make sure neither the crust nor topping are browning too much. If either is, you can tent the pie with foil for the remainder of the baking time. Remove the pie and transfer to a wire rack. Allow to cool completely for cutting.

Grilled Stuffed Jalapeños

I know I keep telling you guys over and over again that I'm not a fan of spicy foods and yet they keep showing up here on this blog anyway. Here's the thing: I really want to like them. I think I've convinced myself that if I keep trying them, eventually I'll stop being such a wimp when it comes to the heat. I figure there are plenty of other foods I've learned to like over time (coconut, tart citrus things and eggplant, to name just a few), so it has to be possible, right?



Because of my spicy food aversion, I've never actually had a jalapeño popper (though we did make the dip) but my understanding is that it's basically a jalapeño stuffed with a cream cheese and bacon mixture that's breaded and fried. I don't see any possible way that could be bad. I gave some thought to attempting them, but as much as I've become more comfortable with frying lately, it still seemed like a lot of work for something I wasn't even sure I'd like.

Instead, I turned to this healthier grilled version. It's perfect for summer, a great alternative to baking when you don't feel like heating up the house with your oven (though frankly, I wouldn't mind that right now give that it was in the 40's here yesterday - definitely felt more like March than June!). You can even prep these ahead and chill them, then cook at the last minute so I think they'd be a great appetizer idea for summer parties. The jalapeños are halved and stuffed with a mixture consisting of cream cheese, cheddar cheese, bacon, garlic and scallions - pretty similar to the fried version so far. We skip the breading entirely, though, and just pop the peppers on the grill, which browns and warms the cheese mixture and gives the peppers a really nice char on the bottom. I used a grill basket for these so the peppers wouldn't slip and fall in between the grates, but you could probably do it without one if you're really careful. Once the peppers are cooked, they're garnished with chopped tomatoes and parsley for a little color and more flavor.



I really, really liked these. The filling was flavorful, the charred peppers were smoky and tender, and I enjoyed the contrast of the cool, juicy tomatoes. Eating the stuffed jalapeños was a little like a game of Russian roulette though. The first few I tried were mild, barely any heat at all. But then my luck ended and the next one packed a serious punch of heat - my mouth was on fire! I ate the filling only out of that one :) I'm not sure there's really a good solution other than sampling each and every jalapeño before filling them to find the really hot ones, but since the goal is to expose myself to more spicy foods, not avoid them altogether, I'll just keep taking my chances!

Grilled Stuffed Jalapeños
adapted from Cooking Light's Way to Cook Grilling

4 slices bacon
14 jalapeño peppers, halved lengthwise
1 (8-oz) package reduced fat cream cheese, at room temperature
1/4 cup shredded cheddar cheese
1/4 cup minced scallions
1 teaspoon freshly squeezed lime juice
1/4 teaspoon kosher salt
1 garlic clove, minced
2 tablespoons chopped fresh parsley
2 tablespoons chopped seeded tomato

Preheat grill to medium-high heat.

In a medium skillet set over medium-low heat, cook the bacon until browned and crisp. Transfer to a paper towel-lined plate. Allow to cool slightly, then crumble.

While the bacon cooks, scoop the seeds and ribs from the insides of the halved peppers (a small spoon did the trick for me). In a medium bowl, combine the crumbled bacon, cream cheese, cheddar cheese, scallions, lime juice, salt and garlic. Stir to combine. Stuff each of the pepper halves with some of the cheese mixture. (At this point, you can cover and refrigerate the stuffed peppers, then cook them later.)

Spray a grill basket or pan with nonstick cooking spray then transfer the peppers to the prepared pan. Place the pan in the preheated grill and cook (with the grill cover closed) for about 8 minutes, or until the cheese mixture browns slightly, and the bottom of the peppers is charred. Transfer the peppers to a serving platter and garnish with the parsley and tomato before serving.