Raspberry Lemonade Bars

I'm still in total denial that summer isn't going to last forever. So we won't talk about the fact tomorrow is the first day of September, or that it's also the start of Labor Day weekend, which always seems to, unofficially anyway, signal the start of fall. Nope, temperatures are expected to climb to 90 degrees here today, and so for at least one more day I'm going to pretend summer is in full swing. And accordingly, I'm sharing a bright, fresh summery treat with you!

Not to worry pumpkin and apple lovers, there'll be plenty of those (and other) great fall flavors coming soon :)



Earlier this week I was cleaning out my fridge and freezer, trying to decide what to do with the random odds and ends that were starting to take up way too much space. I came across a half bag of frozen raspberries and a few sad looking lemons, and as luck would have it, it was just enough of each to make these raspberry lemonade bars I've had my eye on for nearly a year. They were meant to be!

Lemon bars are one of my favorite desserts in the world so I had pretty high hopes for this raspberry-infused adaptation, and it definitely did not disappoint. From the buttery shortbread crust to the luscious filling, which was equal parts sweet and tangy, and packed with raspberry and lemon flavor, I just loved everything about these bars. Oh, and how gorgeous is the vibrant pink color? Not a drop of food coloring in sight either, it's all accomplished through the raspberries!

If I can offer just one word of advice, it's make sure you let these chill thoroughly before attempting to cut them; I recommend letting them sit overnight in the fridge. I was impatient, and consequently mangled the bars when slicing them. Luckily I salvaged a few for photo purposes :) The rest were no less delicious, but they definitely won't be winning any beauty contests...

Raspberry Lemonade Bars
adapted from Sophistimom via Annie's Eats

Crust
9 tablespoons unsalted butter, at room temperature
1/4 cup sugar
1 cup all-purpose flour
1/4 teaspoon salt

Filling
1 1/2 cups frozen raspberries, thawed
1 1/2 cups sugar
2/3 cups all-purpose flour
1 1/2 tablespoons lemon zest
1/8 teaspoon salt
3 large egg whites
1 large egg
2/3 cups freshly squeezed lemon juice
confectioners’ sugar, for dusting

Preheat oven to 350 F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on opposite sides to lift the bars out afterward.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and smooth, about 1-2 minutes. With the mixer on low, add the flour and salt and beat just until the flour is incorporated. Transfer the dough to the prepared pan and press into an even layer to form the crust. Bake for 23-25 minutes, or until set and golden brown. Transfer to a wire rack.

While the crust bakes, prepare the filling: Place the thawed raspberries in a fine mesh sieve and use a rubber spatula to mash and press them through the sieve into a small bowl. You're trying to extract as much of the pulp and juice as possible while keeping the seeds in the sieve. Set the raspberry puree aside. Whisk the sugar, flour, lemon zest and salt together in a large bowl. Add the egg whites and the egg and whisk until combined. Pour in the lemon juice and raspberry puree and whisk until smooth.

Pour the filling over the crust. Transfer to the oven and bake for about 30-35 minutes, or until just barely set - the center will not jiggle when gently shaken. Remove the pan to a wire rack and let cool completely. Cover the pan and refrigerate overnight (others who made this recipe cut them after 2 hours, but mine definitely needed longer). Use the parchment "handles" to lift the bars from the pan and cut into squares before serving. Dust with confectioners' sugar if desired.

Whole Wheat Buttermilk Pancakes

Hi, my name is Tracey and I'm a pancake addict. There are now 15(!) pancake recipes on this blog, I can't even try to deny that I might have a problem. From the super traditional buttermilk to more "out there" flavors like chocolate cookie dough and gingerbread, there's something to satisfy my every craving. And yours too, hopefully!

Safe to say, the last thing this site needs is another pancake, but I just can't help myself. The basic buttermilk I mentioned above is my go-to, I've lost count of how many times I've made it over the past year and a half. A few times I've thought about substituting whole wheat flour for some of the all-purpose in that recipe to make it slightly healthier, but I never actually got around to it. And then I figured rather than mess with a good thing, it might just make more sense to search for an entirely new recipe, a lighter take on my favorite buttermilk pancakes.



I hit the jackpot when I found these! Not only do they incorporate whole wheat flour, but we've also replaced 3 tablespoons of butter and 2 whole eggs with just 1 tablespoon of oil and an egg white in place of one of the eggs. Best of all, none of the flavor or texture was sacrificed in the process. These are super light and fluffy, slightly tangy and just a touch sweet. They freeze beautifully too so you can definitely make them in advance and pull them out for a quick breakfast anytime. I enjoyed the flavor so much, I even skipped the maple syrup (which pretty much never happens, I adore maple syrup) and just served them with berries to save even a few more calories.

Maybe, just maybe, I've now satisfied all of my pancake needs :)

Whole Wheat Buttermilk Pancakes
barely adapted from Cooking Light, April 2002

3/4 cup all-purpose flour
3/4 cup whole wheat flour (I used white whole wheat)
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1 tablespoon canola oil, plus extra for cooking
1 large egg
1 large egg white

{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.}

In a medium bowl, whisk both flours, the sugar, baking powder, baking soda and salt together. In a second medium bowl, whisk the buttermilk with the oil, egg and egg white. Add the wet ingredients to the dry and whisk just until barely combined - the batter will still be lumpy, that's fine.

Heat 1 teaspoon of oil in a 12-inch nonstick skillet set over medium heat. 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, about 2-3 minutes. 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 the rest of the oil to the pan if necessary.

Makes about 12 pancakes

Open-Face Philly Cheese Steak Sandwiches

Last week I was browsing the new arrivals at my library when I came across Ellie Krieger's most recent book, Comfort Food Fix. I think it actually came out late last year, and I've pretty much been meaning to request it ever since, but my memory stinks. I can't even tell you how many times a day I am working on one thing and suddenly remember something I wanted to check online. 99 out of 100 times by the time I get over to my computer I've already forgotten what it was. It's honestly that bad; I can't even imagine what I'll be like when I'm 80.

But anyway, I digress. I brought the book home and started flipping through it - I must have flagged 20 or more recipe on that first pass! As the title suggests, it's basically a collection of comfort food classics, lightened up in typical Ellie fashion. In another month or two when cooler temps become the norm, it's just the kind of food I'll be craving.



Of course, I didn't wait that long to get going on testing out a few of the recipes. These open-face Philly cheese steak sandwiches immediately went on this week's menu. Even without a picture to entice me (I'm totally a visual person), these sandwiches were begging to be made. Thinly sliced steak sitting on a bed of sautéed onions (and peppers, if you're into them - I'm not) topped with a melty, velvety cheese sauce. Oh, the cheese sauce... I've never had a cheese steak in Philly, so I have no idea how authentic this recipe is, but my word was it ever good. And so simple too! I didn't even miss the other half of the roll serving these open-faced, though it definitely made them a little more messy to eat.

A few notes: Use a good cheese for the sauce. There are only 3 total ingredients so the flavor of the cheese really shines. If you want to add a little heat to your sandwich, dice a jalapeño and throw it in with the sauce. I did this for Shane and he loved it. Finally, make sure your pan is big enough to cook all the meat at once. If not, split it into 2 batches. I overcrowded the pan which led to the steak steaming a bit and not browning as much as I'd have liked (hence the sort of icky gray color in the photos). Live and learn :)

Open-Face Philly Cheese Steak Sandwiches
adapted from Comfort Food Fix by Ellie Krieger

{Note: the top loin steak may also be labeled as New York strip steak. In order to slice the steak thinly, I find it helpful to briefly freeze it first (I think I popped mine in the freezer for about 30-40 minutes).}

1/2 cup cold 1% milk
1 tablespoon all-purpose flour
2 oz extra-sharp cheddar cheese, shredded
3/4 teaspoon salt, divided
2 tablespoons canola oil
1 lb boneless top loin steak, very thinly sliced
1/2 teaspoon ground black pepper, divided
1 large onion, thinly sliced
2 bell peppers, thinly sliced (use your favorite color, I omitted them)
2 whole wheat Italian rolls (each about 6 inches long), halved lengthwise

To make the cheese sauce: Whisk the milk and flour in a small saucepan until the flour is completely dissolved. Set over medium-high heat and bring to a simmer, whisking constantly. Reduce the heat to medium-low and continue cooking, still whisking, until the mixture has thickened, about 2 minutes. Add the cheese and 1/4 teaspoon salt and stir until the cheese has melted. Simmer the sauce for another 2 minutes, or until it is thick and velvety. Remove the pan from the heat and press a piece of foil against the surface to keep warm and prevent a skin from forming.

Add 1 tablespoon of the oil to a large nonstick skillet set over medium-high heat. Season the steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. When the oil shimmers, add the steak and cook until just barely cooked through, about 4 minutes. Remove the meat to a plate and cover with foil.

Add the remaining tablespoon of oil to the pan (still set over medium-high heat), and throw in the onion and bell peppers. Cook, stirring occasionally, until the onion is tender and the edges of the peppers have browned, about 12-14 minutes. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Meanwhile, preheat the broiler. Once hot, place the halved rolls on a baking sheet and toast them under the broiler. To assemble each sandwich: top each halved roll with 1/4 of the onion-pepper mixture and 1/4 of the meat. Drizzle with the cheese sauce (if the sauce has cooled, you can gently reheat it over low heat to re-warm).

Makes 4 open-face sandwiches

Golden Graham S'mores Squares

Do you remember moving away from home and having that realization that you could eat whatever you wanted at meal time without any input from anyone else? Frozen yogurt for dinner? Sure, why not, it's not like there's anyone here to tell me otherwise :) I still remember the first time that thought crossed my mind - at the time, it seemed so cool! Of course, that was because I had the college dining halls to feed me, and even though I occasionally made decisions my mom probably wouldn't have approved of, there were tons of options and, generally speaking, I ate well.



It became decidedly less cool when I got to law school and had to fend for myself. With almost no cooking skills, my roommate and I existed on a steady diet of box mac & cheese and cereal (and the occasional bowl of chili, which was the one thing she did make). Cereal was always my favorite - so quick and easy, and with all the different kinds, it never got boring. I still love cereal today, but I rarely buy it anymore because it just doesn't fill me up. I hate finishing breakfast and feeling hungry an hour and a half later...

The only time you'll find cereal in our house is when it's earmarked for a baking project, like these Golden Graham S'mores Squares. They are basically Rice Krispie treats, with Golden Grahams subbed in and then chocolate and extra marshmallows added to make them s'mores-like. They're ridiculously easy to make, and completely addictive. With summer coming to an end, they're probably the last s'mores-inspired treat I'll make this year, but definitely a good way to go out!

Golden Graham S'mores Squares
just slightly adapted from Cookies and Cups

1/4 cup (1/2 stick) unsalted butter
1 (10.5 oz) bag mini marshmallows, plus 2 cups
1/4 teaspoon kosher salt
7 cups Golden Graham cereal
1 1/2 cups milk chocolate chips

Spray a 9x9-inch baking pan with nonstick cooking spray.

Add the butter to a large saucepan set over low heat. Allow to melt completely, then stir in the 10.5 oz bag of marshmallows and the salt. Stir constantly until the marshmallows are completely melted. Remove the pan from the heat and stir in the cereal. Set aside for 2 minutes (the purpose is to allow the mixture to cool down so when you add the marshmallows and chocolate chips in the next step all of them won't melt completely. The mixture should remain somewhat chunky). Add the remaining 2 cups of marshmallows and stir to incorporate, then mix in the chocolate chips.

Spread the mixture in an even layer in the prepared baking pan. Let cool for at least an hour before cutting and serving.

You can store the treats in an airtight container at room temperature for 2 days.

Zucchini-Corn Fritters

Over the course of the past few summers, I've seen countless recipes for zucchini fritters, but I never felt compelled to try them. I don't really know why - I mean what's not to like about coating your veggies in batter and frying them? Maybe it's because they reminded me of savory pancakes, which I've never been crazy about. Whatever the reason, the simple addition of sweet summer corn to the mix was apparently exactly what was needed to pique my interest. I wanted to run to the kitchen and get cooking as soon as I saw this recipe!

As luck would have it, I opened the fridge and found both zucchini and corn on hand, so I didn't have to wait long to make these fritters. I tried to convince Shane they'd be a fun side dish to go with dinner one night, but he was not easily persuaded. I should know by now he finds veggies equally unappealing in all their various forms. So instead, I whipped the fritters up for myself as a late lunch on a lazy Sunday afternoon recently.



The process was both easier and less time consuming than I expected. Onion, garlic and the corn are briefly cooked on the stove top to soften (though the corn retains plenty of its crisp freshness) then combined with the zucchini and just a handful of additional ingredients to complete the batter. And while the fritters are fried, it's not your traditional deep frying in a huge pot of oil. A thin layer of oil will do the trick, making the clean-up much, much easier.

I didn't even get the second fritter out of the oil before I grabbed a fork and dug into the first. It was golden brown and crisp on the outside with a tender, flavorful interior. Since the zucchini is so mild in flavor, the corn really shines. I served these zucchini-corn fritters with a dollop of Greek yogurt and a few chives on top to make one of my favorite lunches of the summer!



Zucchini-Corn Fritters
from Food Network

{Note: This recipe can be halved, I wound up with 7 fritters when I did.}

2 medium zucchini, shredded
1 tablespoon unsalted butter
1/2 small onion, finely chopped
1 garlic clove, finely chopped
2 ears corn, kernels cut off
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/4 teaspoon baking soda
3/4 cup buttermilk
1 large egg
canola oil, for frying

In a small bowl, toss the shredded zucchini with 1/2 teaspoon kosher salt. Set aside for 10 minutes, then wrap in a clean kitchen towel and squeeze to release excess moisture. Set aside.

Add the butter to a large nonstick skillet set over medium-high heat. When the pan is hot, add the onion and garlic. Cook, stirring frequently, until the onion has softened, about 4 minutes. Stir in the corn and cook, stirring occasionally, for 3 minutes - the corn should retain some of its crispness. Remove the pan from the heat.

In a medium bowl, whisk the cornmeal, flour, baking soda, 3/4 teaspoon kosher salt and 1/4 teaspoon pepper. In a second bowl, whisk the buttermilk and egg together until well combined. Add the corn and onion mixture as well as the zucchini, and stir to incorporate. Add the cornmeal mixture, mixing just until everything comes together.

Add enough oil to the large nonstick skillet to come to a depth of about 1/8 inch. Set over medium heat. When the oil is hot, drop the batter into the pan using a 1/4 cup measure. Use the back of the measuring cup to flatten the batter into a round. Cook for about 3-4 minutes on each side, or until golden brown. Transfer to a paper towel-lined plate to drain and sprinkle with salt while still hot. Repeat with remaining batter (you may need to add additional oil as you get to the last few).

(Note: you can make these fritters up to 2 hours ahead of time. Reheat them in a 375 F oven on a wire rack set inside of a baking sheet.)

Makes about 14-15 fritters

Crème Brûlée for Two

This isn't just my first time making crème brûlée, it's the very first time I've ever tried it. I know, right?! I've never been a fan of custard-type desserts but crème brûlée is a favorite of so many people I know I figured I'd eventually cave and see what all the fuss was about.

So, I bought the little kitchen torch and fluted dishes years and years ago with every intention of making it, but they've been sitting in my basement pantry untouched ever since (though I do pull the torch out from time to time to toast marshmallows!). And I've never been tempted to order crème brûlée at a restaurant - with all the other good options on the menu, why choose something I might not like? How very adventurous of me :)



Stumbling upon this recipe was the key to me finally checking this dessert off my to-do list. Crème brûlée for two, it was perfect! Even if I hated it, there wouldn't be a ton to throw away. Plus, the instructions were really precise, which took any and all guess work out of the process. In fact, this is probably one of the easiest desserts I've ever made. Sprinkling the sugar over the top and caramelizing it was of course the best part!

As I cracked into the sugary crust and grabbed my first spoonful, I tried to keep an open mind, but I really didn't have high expectations. I'm not ashamed to say I was completely wrong, this crème brûlée was fantastic!! If you've ever made homemade vanilla ice cream and sampled the custard before churning, the flavor here was very reminiscent of that. The custard had a really smooth and creamy texture, a perfect contrast to the crisp crust sitting on top of it. I'm definitely a crème brûlée convert, and frankly, I'm a little disappointed I've been missing out all these years :)

Crème Brûlée for Two
from Cook's Illustrated

1 cup cold heavy cream
2 tablespoons plus 1 teaspoon granulated sugar
pinch salt
3 large egg yolks
1/2 teaspoon vanilla extract
2-4 teaspoons turbinado sugar (for finishing)

Preheat oven to 300 F with a rack in the lower third of the oven. Place a kitchen towel in the bottom of a roasting pan and place two 4 or 5-oz ramekins/fluted dishes on the towel. Set a saucepan of water on the stove and bring to a boil.

In a small saucepan, stir together 1/2 cup of the cream, the sugar and salt. Bring to a boil, stirring occasionally to help dissolve the sugar. Remove the pan from the heat and allow the mixture to cool slightly (5 minutes or so should do the trick). Then, stir in the remaining 1/2 cup heavy cream to further cool the mixture.

In a medium heatproof bowl, whisk the yolks together under well combined. Add the vanilla extract and about 1/4 cup of the heavy cream mixture, whisking to combine. Continue gradually adding the heavy cream mixture, about 1/4 cup at a time, until it's all incorporated and the mixture is uniform in color. Strain the mixture through a fine-mesh sieve into a 2-cup measuring cup (discard any bits of egg captured by the strainer). Pour the mixture into the ramekin/fluted dishes, dividing it evenly among them.

Transfer the roasting pan to your oven rack, and then pour the boiling water into the pan (carefully, you don't want to get any water in the ramekin). The boiling water should come about 2/3 of the way up the sides of the small ramekins/fluted dishes you're using. Bake until an instant-read thermometer inserted in the center registers 170-175 F - the custards will be just barely set. Baking time will vary depending on the size dish you used and range from about 25-40 minutes (my dishes were only 3 oz and baked in about 24 minutes). Begin checking the temperature about 20-25 minutes in and you'll get a good sense of how much longer they have.

Transfer the roasting pan to a wire rack. When the ramekins are cool enough to handle, take them out of the pan and place on the wire rack. Allow to cool completely, about 2 hours. Transfer to a rimmed baking sheet and cover the baking sheet tightly with plastic wrap. Refrigerate for at least 4 hours, or up to 4 days.

Remove the plastic wrap. If any condensation collected on the custards, gently use a paper towel to soak it up. Sprinkle each dish with 1 to 1 1/2 teaspoons of turbinado sugar. Use a kitchen torch to caramelize the sugar. Refrigerate, uncovered, for 30-45 minutes (don't let them sit longer than that) to re-chill before serving.

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow Frosting

Is it seriously almost September? How did that happen? The month of August has completely passed me by. The kids haven't gone back to school yet here and the weather is still plenty warm enough so it doesn't feel like fall, but I know it's not far off. As much as I love pretty much everything about fall (the leaves! football! comfort food! apple and pumpkin baking!), I am still very much in summer mode, and intend to savor every last minute of it. Heck, I haven't even picked a single ripe tomato from my plants yet. Surely summer can't end before I get to see at least one of those green tomatoes turn red, right?



S'mores are one of my very favorite things about summer, and while Shane and I were making them at every turn back in June, they've been noticeably absent from our lives in the past month and a half. Coincidentally, I've also been slacking on cupcake baking over that same time period. I'm not even sure how that happened given how much I adore cupcakes. When I found this recipe on Martha Stewart's site, it presented a chance to remedy both deficiencies perfectly.



These cupcakes are out of this world good! Let me break them down for you. At the base is a graham cracker crust. It's topped with a layer of bittersweet chocolate and then a fluffy chocolate cupcake. Atop it all is a sweet, billowy marshmallow frosting that's toasted to golden brown perfection. It's definitely more heavy on the chocolate component than a typical s'more, but it's no less delicious. I loved the way the crust maintained a little of its texture and the chocolate layer remained distinct from the cupcake on top of it. I've made a few s'mores inspired cupcakes over the years but these are far and away my favorite!

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow Frosting
from Martha Stewart

{Note: I halved the recipe without any problems to make 12 cupcakes rather than 24.}

Cupcakes
2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup whole milk, at room temperature
1/2 cup canola oil
2 teaspoons vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
9 oz bittersweet chocolate, finely chopped

Marshmallow Frosting
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract

Preheat oven to 350 F. Line two cupcake tins with paper liners.

Sift 2 cups plus 2 tablespoons of the sugar, the flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of a stand mixer fitted with the paddle attachment. Beat briefly on low just to combine. Whisk the eggs, milk, oil and vanilla together in a large measuring cup. Add to the flour mixture and beat on medium speed for 30 seconds then scrape down the sides of the bowl and continue beating on medium for another 2 minutes. Mix in the boiling water until well combined (the batter will be very thin). Set aside.

Combine the graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a bowl. Use a fork to stir together until evenly moistened.

Add 1 tablespoon of the graham cracker mixture to each well of the cupcake pans. Use a shot glass to press the crumbs into an even layer in the bottom of each well. You won't use all of the mixture - reserve the remainder. Add 2 teaspoons of chocolate to each well of the pans so it's sitting on top of the graham cracker crust (you'll have leftover chocolate - save it). Bake for about 5 minutes, or until the edges of the crusts are golden.

Transfer the pans to wire racks, and fill each well 3/4-full with the cupcake batter. Sprinkle each cupcake with some of the remaining chocolate and graham cracker mixture. Return the pans to the oven and bake the cupcakes for about 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Transfer the pans to wire racks, and allow the cupcakes to cool for 5 minutes, then remove them from the pans to the racks to cool completely.

To make the frosting: Add the egg whites, sugar, and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Set the bowl over a pan of simmering water. Heat, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch. Attach the bowl to the mixer. Starting on low and increasing the speed to heat, beat the mixture for 5-7 minutes, or until you achieve stiff, glossy peaks. Beat in the vanilla.

Transfer the frosting to a large pastry bag fitted with a decorative tip. Pipe frosting into a swirl on each cupcake. Use a kitchen torch to lightly toast the frosting (be careful not to set the liners on fire!). Store in an airtight container for up to 2 days.

Makes 24 cupcakes

Quinoa with Roasted Garlic, Tomatoes, and Spinach

Given how much I bake it's probably no secret that I have a major sweet tooth. I make no apologies for enjoying a little something for dessert most days - everything in moderation :) And the truth is, no matter how many days in a row I've eaten cookies, cupcakes, candy, or whatever else, I don't think I've ever felt the need to go on some healthy detox plan afterward.

While I may not be able to overdose on sweets, it turns out the same can't be said for french fries. You may have seen me post about our first experience with poutine last week. We tried it, we loved it, and we could not stay away! The phrase "when in Canada" was uttered numerous times, and by the time we left, I desperately needed to hit the reset button on my diet.



I've been struggling to get onboard the quinoa bandwagon for a while now, but it hasn't stopped me from continuing to try. I've made many recipes, and while a lot of them were edible, few were worthy of a repeat. And then, in an attempt to get something healthy into my body, I cooked this dish for lunch yesterday, and everything changed. I never thought I'd say this about anything made with quinoa, but it's totally crave-worthy!

The quinoa is toasted in a saucepan with shallots and red pepper flakes, then cooked in chicken broth. When it's done, roasted garlic, tomatoes and baby spinach leaves are stirred in along with Parmesan cheese. The residual heat wilts the spinach, melts the cheese and softens the tomatoes. And the roasted garlic is heavenly - the flavor, the aroma - it really makes the dish. The quinoa was terrific for lunch but would also be a great side dish at dinner. Actually, now that I think about it, I'd probably even eat it for breakfast with a fried egg on top. Yum!

Quinoa with Roasted Garlic, Tomatoes and Spinach
from Cooking Light, August 2010

1 head of garlic
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped shallots
1/4 teaspoon red pepper flakes
1/2 cup uncooked quinoa, rinsed and drained
1 tablespoon dry white wine (I used vermouth)
1 cup low-sodium chicken broth
1/2 cup baby spinach leaves
1 small tomato, chopped and seeded
1 tablespoon shaved fresh Parmesan cheese
1/4 teaspoon salt

Preheat oven to 350 F.

Remove the papery outer skin from the head of garlic. Use a sharp knife to cut the head in half crosswise (to expose the middle of the cloves). Wrap one half of the head of garlic in aluminum foil (you could also roast the second half of the head now, or save it for another time). Roast for 1 hour, then remove from the oven and allow to cool for at least 10 minutes. Unwrap the garlic and squeeze the pulp from each clove then discard the skins.

Add the oil to a medium saucepan set over medium heat. When it starts to shimmer, add the shallots and red pepper flakes. Cook, stirring frequently, for 1 minutes. Add the quinoa and cook for 2 minutes to toast it, stirring occasionally. Stir in the wine and cook until it has been absorbed. Mix in the chicken broth and bring the mixture to a boil. Reduce the heat to low to simmer, cover the pan and cook for about 15 minutes, or until the liquid has been absorbed by the quinoa. Remove the pan from the heat and stir in the garlic pulp, spinach leaves, tomatoes, cheese and salt. Serve warm, topped with additional cheese if desired. (I tried this at room temperature too, but I liked it better warm.)

Spaghetti with Lemon and Olive Oil (al Limone)

Many thanks to everyone who left kind words for Shane on yesterday's post! They brought a huge smile to his face, he so enjoyed reading them. You guys are the best :)

We finally made it home around 8 pm last night after a long day in the car. We dropped the suitcases and bags on the kitchen floor when we walked through the door (which coincidentally is still where most of them are this morning) and immediately began looking through the fridge and pantry for a quick and easy dinner option. Pickings were slim, there's not much food in the house right now. It was tempting to order out, but after eating out so much for the past 5 days, we were seriously craving a home-cooked meal.



After scrounging up a few lemons and some pasta, this dish immediately came to mind. It's something I've made a few times before and I figured it's about time I share it with you. I love its simplicity - the recipe only calls for a handful of ingredients (things I usually have in the house even when I desperately need to get to the grocery store), and you can get it on the table in under 30 minutes. A creamy sauce with lots of fresh lemon flavor coats the spaghetti, it's comforting without being super heavy. It was exactly what we needed last night.

{PS - I miss your blogs. I will be making an effort to get caught up on visiting all of you this week!}

Spaghetti with Lemon and Olive Oil (al Limone)
from Cook's Illustrated, January/February 2011

1 lb spaghetti
1/4 cup extra virgin olive oil (plus more for serving)
1 medium shallot, minced
1/4 cup heavy cream
2 teaspoons lemon zest
1/4 cup fresh lemon juice
1 oz (about 1/2 cup) finely grated Parmesan cheese (plus more for serving)
2 tablespoons shredded fresh basil leaves

Cook the spaghetti in a large pot of boiling salted water until al dente (check the package instructions). Drain the pasta, reserving 1 3/4 cups cooking water.

Add 1 tablespoon of the oil to a Dutch oven set over medium heat. When the oil starts to shimmer, add the shallot and 1/2 teaspoon salt. Cook, stirring occasionally, until the shallot has softened, about 2 minutes. Whisk in 1 1/2 cups of the reserved pasta cooking water as well as the cream. Bring the mixture to a simmer and cook for 2 minutes. Turn off the heat under the pot and add the pasta. Toss to coat, then stir in the remaining 3 tablespoons of oil, the lemon zest, juice, Parmesan, and 1/2 teaspoon ground black pepper. Toss again to combine.

Cover the pot and let stand for 2 minutes to allow the sauce to thicken and coat the pasta. Adjust the consistency with the remaining pasta cooking water, if necessary. Mix in the basil and season to taste with salt and pepper. Serve individual bowls drizzled with additional oil and sprinkled with more cheese, if desired.

100% Whole Wheat Crunchy Chocolate Chip Cookies

Someone in our house is officially an Ironman this morning!!



We've had the absolute best time here in Mont Tremblant and I can't wait to tell you guys about it later this week after we get home and get some sleep :) Whether it's for another race or just for fun, I think we'll definitely be back...



Getting here last week involved an 8+ hour road trip, and snacks for the car were non-optional in my book. Stocking the car with snacks for the ride is one of the best things about road trips, right?

I didn't have a lot of time to bake in the last minute rush to get packed and get out the door, but I squeezed in a few minutes for these chocolate chip cookies. I've been wanting to make them for a while, and nothing has more universal appeal than a chocolate chip cookie. They were slightly outside my comfort zone since I'm normally in the soft and chewy camp and these were specifically advertised as crunchy, but everyone (including me) wound up loving them. I was mostly drawn to the recipe because it's made entirely with whole wheat flour - that practically makes them health food, right? I used white whole wheat flour, and if you hadn't told me, I would probably never have guessed these were whole wheat. I think there might be two cookies left, if we're lucky, for the trip home today. Maybe we'll be nice and just let Shane have them, I think he earned it!



100% Whole Wheat Crunchy Chocolate Chip Cookies
from King Arthur Flour

1/4 cup (1/2 stick) unsalted butter, at room temperature
1/2 cup canola oil
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon instant espresso powder (optional)
3/4 teaspoon salt
1 tablespoon cider vinegar
1 large egg, at room temperature
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups whole wheat flour (I used white whole wheat)
1 1/2 cups semisweet chocolate chunks

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

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, both sugars, vanilla, espresso powder and salt on medium speed until pale and fluffy, about 3 minutes. Add the vinegar, egg, baking soda and baking powder, and continue beating until completely incorporated. Add the flour in two additions, beating just until incorporated. Mix in the chocolate chips until distributed throughout the dough. (Note: the dough will not have the same consistency as traditional ccc dough - it'll be a bit oily in appearance and feel.)

Portion the dough into balls, each about 1 heaping tablespoon (I used a small cookie scoop to make it easier), and spacing them about 2 inches apart. Bake for about 15 minutes, or until the edges and the centers are set and the cookies are golden brown in color (you can bake them just until the edges are set if you want less crunchy cookies). Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes before removing them to the rack to cool completely.

Makes about 30 cookies

Sweet and Sour Chicken

No matter how diligently I plan our plans each week, there are still some nights when I just don't feel like cooking and ordering take-out sounds like the best idea ever. And 9 times out of 10 when I want to order out, I want Chinese food. That presents its own problems though. First, Shane and I don't see eye to eye on our favorite local Chinese restaurant. He thinks the one I like is too fancy and I find his too greasy. And sure, we could just order from both places, but it's a hassle since they're on opposite sides of town. Also, the portions (at least at the places by us) are insane. I don't normally mind leftovers, but after the 3rd meal in a row of reheated Chinese food, I'm totally over it.



So, now you know why I'm always searching for recipes to make take-out at home. Even if I do have to cook, I look forward to these homemade dishes so much it motivates me to get in the kitchen even when I'm really not feeling it. It's been forever since I've had sweet and sour chicken - probably going back to the days of eating in the mall food court in high school - but I adore it. I wasn't sure what to expect from this recipe since the sauce has so few ingredients, but it was great! The chicken is quickly browned on the stove top, then transferred to a baking dish where the sauce is added and the whole thing is baked for an hour. When it emerged from the oven, the sauce had thickened perfectly, and both the sweetness and tang really come through. Shane doesn't even really like sweet and sour chicken (this was a totally selfish addition to the menu plan!), but he devoured his portion.

As soon as I find a homemade recipe to replicate the fried rice we get in restaurants, it's going to get very hard to justify ordering Chinese take-out ever again :)

Sweet and Sour Chicken
barely adapted from Fake Ginger

Chicken
1 pound boneless, skinless chicken breasts (or tenderloins), cut into 1-inch pieces
1/2 cup cornstarch
2 large eggs
1/4 cup canola oil

Sauce
3/4 cup sugar
4 tablespoons ketchup
1/2 cup white vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Preheat oven to 325 F. Spray a 9×13-inch baking pan with nonstick cooking spray.

Place the chicken in a pie plate (or other wide, shallow dish). Season with salt and pepper and then sprinkle the cornstarch over the top. Toss to coat. Add the eggs to a second pie plate and beat with a fork to break them up. Transfer the chicken to the eggs (shaking off excess cornstarch first) and coat the pieces thoroughly.

Set a large skillet over medium-high heat and add the oil. When it shimmers, add the chicken. Cook, turning occasionally, until brown on all sides (you don't have to worry about cooking it through right now). Transfer the chicken to the prepared pan.

Whisk the sugar, ketchup, vinegar, soy sauce and garlic salt together in a large measuring cup. Pour over the chicken. Bake for 1 hour, tossing the chicken every 15 minutes - the sauce will thicken as it cooks. Serve over rice.

Double Chocolate Zucchini Bread

This post has been sitting in my archives for nearly a month, and I won't lie, I feel a little guilty that I've held out on you guys for so long. This double chocolate bread is not to be missed! If you are still up to your ears in zucchini (a problem I only wish I had), you'll definitely want to add this recipe to your to-do list.



As for me, I needed a last minute dessert for the cookout we hosted for my mom's birthday last month, and having seen this bread on Michelle's blog just a few days earlier, it immediately came to mind. It seriously could not be easier to throw together - no mixer required, just one bowl and a whisk and you're good to go! At most it probably took me 10 or 15 minutes to get it in the oven, and most of that time was spent grating the zucchini. My expectations were high, and the bread did not disappoint. It's rich and intensely chocolate flavored - the zucchini keeps it moist and the chocolate chips add just the right amount of texture. I had some mascarpone cream cheese frosting which I pulled out to serve with this bread and the combo was amazing! That said, it's definitely good enough to eat plain, no frosting required :)



As you're reading this, we are en route to Quebec, Canada (if you missed me saying it before, Shane is competing in the Ironman on Sunday). I can't wait to check out the sights, eat lots of great food, and maybe brush up on my French a little bit! I've scheduled posts in advance so things will roll on as usual here and hopefully when I get back next week I can share a little about our trip with you!

Double Chocolate Zucchini Bread
from King Arthur Flour (originally seen on Brown Eyed Baker)

2 cups (12 oz) shredded, unpeeled zucchini
2 large eggs, at room temperature
1/3 cup (4 oz) honey
1/2 cup (3 1/2 oz) canola oil
1/2 cup (3 3/4 oz) packed light brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder (optional)
1/3 cup (1 oz) Dutch-process cocoa powder
1 2/3 cups (7 1/8 oz) all-purpose flour
1 cup semisweet chocolate chips (I used minis)

Preheat oven to 350 F. Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray.

Wrap the zucchini in a clean towel and gently squeeze to remove excess moisture. Set aside.

Whisk the eggs, honey, oil, brown sugar and vanilla together in a large bowl until well combined and smooth. Add the salt, baking soda, baking powder, espresso powder, cocoa powder, and flour, and whisk until just combined. Use a rubber spatula to fold in the zucchini and chocolate chips.

Transfer the batter to the prepared pan. Bake for 65-75 minutes, or until a thin knife inserted in the center of the loaf comes out clean.

Transfer the pan to a wire rack and allow the bread to cool for about 15 minutes, then turn the loaf out onto the rack and allow to cool completely before slicing.

Grilled Chicken and Potatoes with Tomato and Cucumber Salad

There were a lot of good reasons for me to make this meal. Most of the cooking is done outside on the grill - no need to heat the house any further on an already steamy day. The dish is relatively healthy and super colorful too. The tomato and cucumber salad calls for a mix of fresh herbs, which presents the perfect opportunity to use some of my mint and parsley. Normally this late in the summer I've managed to kill my herbs, but they are inexplicably thriving this year!

All of those things drew me to this recipe, but at the end of the day my primary motivation was really the purple baby potatoes. I only discovered them in my grocery store in the past few months, but I'm completely obsessed with them. Are they not one of the most stunning foods ever? They don't taste any different (a fact Shane is skeptical about, he refuses to try them), but their vibrant color is just so much more fun on the plate than their red or white counterparts. It's the little things that excite me sometimes :) And obviously if you can't find them, no biggie - just use whatever is available to you.



My other favorite thing about this dish is the bright, fresh lemony vinaigrette. It's not just used to dress the tomato and cucumber salad - it also serves as a marinade and sauce for the chicken and is tossed with the warm potatoes so they absorb its flavor as well. As a result, this meal tastes as good as it looks! A welcome addition to our summer meal rotation for sure.

Grilled Chicken and Potatoes with Tomato and Cucumber Salad
from Fine Cooking

1 1/2 lb baby potatoes, halved (or quartered if large)
2/3 cup extra-virgin olive oil
1 1/4 teaspoon lemon zest
3 tablespoons fresh lemon juice
2 anchovy fillets, rinsed and minced
1 large clove garlic, mashed to a paste with 1/2 teaspoon kosher salt
4 small boneless, skinless chicken breasts (about 1 1/2 lb total)
1/2 large cucumber, peeled in stripes, seed core removed, cut into 1/2-inch pieces
1 pint cherry tomatoes, halved
1/4 cup coarsely chopped fresh mixed herbs (I used chives, parsley and mint)

Preheat your grill to medium-high. 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).

Add the potatoes to a medium saucepan and cover with cold water. Season the water well with salt. Bring to a boil, then continue cooking until the potatoes are nearly cooked through, about 5 minutes - they should retain a little of their firmness (otherwise they'll fall apart when you put them on the grill).

Meanwhile, make the vinaigrette: Combine the olive oil, lemon zest, lemon juice, anchovies, garlic paste, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a jar with a lid. Shake well to combine.

Drain the potatoes, then transfer them to a large bowl. Add three tablespoons of the vinaigrette, and gently toss to combine. In a second bowl, toss the chicken with three tablespoons of the vinaigrette, 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper.

Transfer the chicken to one side of the grill. Place a piece of foil on the opposite side of the grill, and transfer the potatoes to the foil. Grill the chicken for 10-12 minutes, or until cooked through, flipping once. Stir the potatoes occasionally, and cook them until they have browned (they should take roughly the same amount of time as the chicken). Remove the chicken to a cutting board and let rest for 5 minutes before slicing. Transfer the potatoes back to the bowl you drained them in.

While the chicken rests, toss the cucumbers, tomatoes, herbs and two tablespoons of the vinaigrette in a medium bowl. Season to taste with salt and pepper. Plate the chicken, potatoes and salad, drizzling the remaining vinaigrette over the chicken.

Raspberry Lime Rickey

I like to think I know a lot about classic New England food. Having lived here nearly my entire life I should, right? From baked beans and clam chowder to brown bread, johnnycakes and lobster rolls, there's a lot to love. I was completely in the dark, however, about the raspberry lime rickey. Prior to trying this recipe, I'd only really heard of the drink in passing, and I'd never had one. I definitely didn't know they were classic soda shop fare here in the northeast. That's something I learned only after doing a little research for this post and now I'm dead-set on finding and trying it locally to see how it compares to this recipe!



This is the perfect beverage for these late summer days, it's beyond refreshing! It's really easy to make too. You start by preparing a simple syrup with raspberries (frozen work perfectly so you can make this year-round if you want) and both lime zest and juice. You can store the syrup in the fridge for a week and enjoy the rickeys at your leisure - it's as simple as stirring a little of the syrup into a tall glass with some seltzer water (or club soda) and a whole bunch of ice and you're good to go! Both the raspberry and lime flavors really come through in the drink so it's tangy and not overly sweet. You could even throw in a little gin or vodka to turn it into an afternoon cocktail :)

Raspberry Lime Rickey
from Cook's Country, June/July 2009

{Note: You could substitute fresh raspberries for the frozen when they're in season.}

3 cups (one 12-oz bag) frozen raspberries
2 cups sugar
1/2 cup water
4 teaspoons lime zest
1/2 cup fresh lime juice (from about 4 limes)
seltzer water
ice

To make the syrup: Add the raspberries, sugar and water to a medium saucepan set over medium heat. Cook until the raspberries start to release their juices, then mash them to break them down and stir in the lime zest and lime juice. Stir to combine then simmer until the mixture thickens slightly - it'll take about 5 minutes for that to happen.

Strain the syrup through a fine-mesh strainer into a heatproof measuring cup (you should have about 2 1/2 cups). Press on the solids to get as much syrup as possible, then discard them. Let the syrup cool slightly, then refrigerate for at least 30 minutes (to allow it to cool completely), or up to 1 week.

To serve: Add 3/4 cup of the seltzer to a tall glass filled with ice. Stir in 2 tablespoons of the syrup and garnish with lime slices, if desired.

Espresso Dark Chocolate Coconut Cookies

Every summer Shane's company hosts a big party for all of its employees and their families. It's a laid back event, with activities for the kids, team building games, raffles and one of the best meals we enjoy all summer - a traditional New England clambake that includes lobster, clams, mussels, corn, potatoes, chourico and more! Best of all, the caterers cook everything on the spot and we get to watch the process unfold in front of us. This was our sixth year but it seriously never gets old.



How gorgeous are all of those lobsters?!

On top of all that, there are appetizers, including clam chowder, beforehand. And for the first time this year, there was also gelato for dessert. We always leave the party beyond stuffed!



Still, I never feel right about arriving empty-handed, so I always bake something to share. This year it was these espresso dark chocolate coconut cookies. I'd actually tried the recipe for the first time just a few weeks ago and enjoyed the cookies so much I was eager to make them again, despite my reluctance to repeat recipes. Something about the combination of the espresso and coconut is completely irresistible! As I've mentioned before, I don't drink coffee, but I like coffee flavored things so these are right up my alley - the espresso flavor is prominent, though not overwhelming. Texturally the cookies are awesome too - a little crisp around the edges and slightly soft and chewy in the center. These were a hit at the party even with all of the other options available!



Espresso Dark Chocolate Coconut Cookies
from Annie's Eats

3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons espresso powder
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
1 teaspoon coconut extract
1 cup bittersweet chocolate chips
1 cup shredded coconut

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

Whisk the flour, 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 together on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each is added. Mix in the vanilla and coconut extracts. With the mixer on low, add the dry ingredients in two additions, beating just until combined. Add the chocolate chips and coconut and beat briefly on low to distribute throughout the dough.

Portion the dough into balls using a large cookie scoop (I actually used an ice cream scoop that measures between 3 and 4 tablespoons), spacing them about 3 inches apart on the prepared baking sheets (I did 6 per baking sheet). Bake for about 15 minutes or until the edges are set, rotating the baking sheets from top to bottom and front to back halfway through. Transfer the baking sheets to wire racks, and let the cookies cool for several minutes before removing them to the racks to cool completely. Store the cookies in an airtight container.

Makes about 21-24 cookies

Triple Vanilla Bean-Scented Mini Peach Pie

I've said this before, but for the record, I love minis. Sure, they're cute and that's part of the reason I'm a fan, but an even bigger factor is that minis just make more sense. I seriously can't remember the last time I baked a full-size cake or pie; I just don't have enough people to feed on a regular basis to make them practical. My 6-inch cake pans (including my bundt pan) and pie plates definitely get way more use their 9-inch counterparts. Even when it comes to things like cookies or cupcakes, I scale back recipes to make smaller quantities 99 out of 100 times. It's a good thing I really like math because every time I step into my kitchen to bake, there's a whole lot of it going on!



This peach pie came to be in sort of a roundabout way. Though I am usually pretty strict about only going to the grocery store once a week, last week I went to three different stores, and at each one the peaches looked so good I couldn't help but grab a few. Total impulse purchases. The peaches ripened more quickly than I could eat them though and it quickly became obvious I needed to get baking or risk having to throw them away. Luckily, I had just enough to make a mini pie, and after a quick Google search turned up this recipe, it was on.

I've only made a few peach pies in my life, but I'm confident that even if I'd tried 50 of them, this one would still be near the top of the list. As the title implies, the recipe utilizes a vanilla bean, and the unique ways it's incorporated make the pie extra special. First, the seeds of the vanilla bean are pulsed with sugar to make vanilla sugar, some of which is then used to sweeten the filling. A portion of the remaining vanilla sugar is sprinkled over the top crust of the pie when it emerges from the oven. The bad news is that it makes the pie super unphotogenic, but what it lacks in appearance, it more than makes up for in taste. I can absolutely see myself using this trick on other pies in the future! The final place the vanilla sugar is used is in the whipped cream garnish for the pie. And yes, it's optional, but seriously - don't skip it. Peaches + cream = the best combo.



Every time I make a pie I promise myself I won't eat it for breakfast, and every time I fail. It's just way too easy to justify with all that healthy fruit in the mix :)

Triple Vanilla Bean-Scented Peach Pie
adapted from Pie by Ken Haedrich (via Ezra Pound Cake)

{Note 1: to peel the peaches, make a small "x" in the bottom of each with a paring knife, then drop them into boiling water for 30-40 seconds. Immediately transfer to a large bowl of ice water. If your peaches were ripe, the peels should come off easily now, starting at the "x" you cut.

Note 2: to be clear, the recipe below is for a 9-inch pie. If you want to make a mini as I did, halve the recipe and bake in a 6-inch pie plate.}

Flaky Pie Crust
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
1/2 cup cold vegetable shortening, cut into 8 pieces
1/2 cup ice water

Filling
1 vanilla bean
1 cup sugar
3 tablespoons cornstarch
5 cups peeled, pitted and thickly sliced peaches (about 5-6 peaches)
2 teaspoons fresh lemon juice
2 tablespoons cold unsalted butter, cut into tiny cubes

Whipped Cream Garnish
1 cup cold heavy cream

To make the crust: Add the flour, sugar and salt to the bowl of a food processor. Plus a few times to combine. Add the butter

Put the flour, sugar and salt in the food processor. Pulse a few times to mix.
Scatter the butter over the dry ingredients, and pulse about 5 times to cut in (the pieces should be about the size of peas). Use a fork to fluff the mixture/evenly distribute the butter. Add the shortening and again pulse about 5 times then fluff once more. Drizzle 4 tablespoons of the water over the flour mixture and pulse the food processor until the dough starts to form clumps. If you squeeze some of the mixture between your fingers, it should hold together. If it doesn't, add the remaining water, 1 tablespoon at a time, and pulse, until it does.

Turn the dough out onto your work surface. Shape into a ball and divide into 2 equal pieces. Shape each into a disk and wrap in plastic wrap. Refrigerate for at least one hour, or up to overnight. (If you refrigerate overnight, remove the dough from the fridge about 15 minutes before you want to roll it - if it's too cold, it'll crack and be tough to roll.)

Unwrap one piece of dough and transfer to a lightly floured work surface. Roll into a 12-inch circle, turning and lifting as you go to ensure the dough isn't sticking. Transfer to a 9-inch pie plate and gently ease in, making sure you don't stretch the dough. Trim the overhang to about 1/2-inch and transfer the pie plate to the refrigerator for 15 minutes.

Meanwhile, preheat the oven to 400 F.

To make the filling: Use a paring knife to cut down the center of the vanilla bean. Use the back of the knife to scrape the seeds from the bean and add them to the bowl of a food processor. Add the sugar, and process for about 1 minute, or until the seeds are evenly distributed. Transfer 1/2 cup of the sugar to a small bowl and stir together with the cornstarch. (Reserve the remaining vanilla sugar for later.)

In a large bowl, gently toss the peaches with the lemon juice and the sugar/cornstarch mixture.

Unwrap the second disk of dough and transfer to a lightly floured work surface. Roll into a 12-inch circle, turning and lifting to make sure it's not sticking. Remove the pie plate from the fridge, and add the filling. Scatter the cubes of butter over the top. Use your fingertip to lightly moisten the edge of the dough with water. Transfer the second piece of dough to cover the filling, centering it as best you can. Trim slightly, then fold the top overhang under the bottom, pressing to seal. Flute the edges if desired. Cut several vents in the top crust to allow steam to escape.

Transfer the pie to the center rack of the oven. Slide a rimmed baking sheet onto the rack directly under the pie to catch any overflow juices. Bake for 30 minutes, then reduce the oven to 375 F, and continue baking until the juices are thick and bubbling through the steam vents. (Keep an eye on the crust during this last 30 minutes - you may need to tent it to keep it from browning too much.)

Transfer the pie to a wire rack and immediately sprinkle the top crust with about 2 tablespoons of the remaining vanilla sugar. Allow to cool completely before slicing (at least 2-3 hours).

To make the whipped cream: Add the heavy cream to a medium bowl. Whisk vigorously until it holds soft peaks, then add 1/4 cup of the vanilla sugar. Continue whisking until the cream holds stiff peaks. (Obviously you could use a mixer to whip the cream if you'd rather.) Dollop onto slices of the pie when serving.

Homemade Chicken Nuggets with Honey-Mustard Sauce

Just one week from today, Shane and I are heading to Canada along with his parents. It'll be my first time north of the border, and I'm pretty darn excited about it! We've had this trip planned for quite some time and while I wouldn't exactly call it a vacation (as I've mentioned before, Shane's doing an Ironman), it should be a lot of fun. Aside from watching the race, I don't think we have any concrete plans (though I do hope to try poutine!) so if you have suggestions for things to see/places to eat in and around Mont Tremblant, I'd love to hear them!

Before we leave, I'm trying to avoid too many trips to the grocery store and have been working hard to pull meals together with what we have on hand. There was a ton of chicken in our freezer so that's factored into the dinner plan on quite a few occasions. We were content to keep things simple and grill for a while, but eventually it started to get boring and we had to change things up. When I pitched these chicken nuggets to Shane he couldn't have been more excited. I had everything I needed to make them in the pantry so it was an easy addition to the menu plan.



I've done the baked chicken thing a few times in the past, but we went all out this time and fried these guys up. My fear of frying has been completely conquered, though for other reasons I still try not to do it too often. At the end of the day, sometimes it's worth it - even the best baked chicken doesn't compare to fried in my experience. This recipe is fairly simple: the chicken is brined, then coated in egg whites and a panko mixture before it hits the fryer. In just a few minutes, the nuggets are crisp and golden brown on the outside and super juicy inside. We served them with honey-mustard sauce, it was pure comfort food.

One of the nice things about this recipe is that you can make a ton of nuggets all at once (the recipe doubles without a problem!) and freeze the leftovers. They make for a super quick and easy future meal - all you have to do is bake them for 15 minutes. After all the horror stories I've heard about chicken nuggets, I'm a big fan of making them at home and knowing exactly what goes into them :)

Homemade Chicken Nuggets with Honey-Mustard Sauce
from Cook's Country, October/November 2010

Chicken Nuggets
1 1/2 lb boneless, skinless chicken breasts (or tenderloins)
2 cups water
1 tablespoon plus 1 teaspoon salt, divided
2 tablespoons Worcestershire sauce
1 cup panko bread crumbs
1 cup all-purpose flour
2 teaspoons onion powder
3/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon baking soda
3 large egg whites
4 cups canola oil, for frying

Sauce
1/2 cup yellow mustard
1/3 cup honey

Cut the chicken into 1/2-inch thick pieces - try to make them roughly the same size so they'll cool at the same rate. In a large bowl, whisk the water, one tablespoon of the salt, and the Worcestershire sauce together. Add the chicken, then cover the bowl with plastic wrap and refrigerate for 30 minutes (don't brine for longer or the chicken will get too salty).

Meanwhile, add the panko to a large resealable plastic bag, and crush with a rolling pin or heavy skillet. Transfer to a wide, shallow dish (a pie plate works well) and stir together with the flour, onion powder, pepper, garlic powder, baking soda, and the remaining teaspoon of salt. Add the egg whites to a second wide, shallow dish, and beat with a fork until foamy.

Remove the chicken from the brine and pat dry. Add half of the chicken to the egg whites and toss to coat. Transfer to the panko mixture, again tossing to coat and pressing gently so the mixture adheres. Remove to a plate and repeat with the second half of the chicken pieces. (Save the leftover panko mixture.) Set the chicken aside for 10 minutes.

Meanwhile, add the oil to a deep, heavy pot (a Dutch oven works well) set over medium-high heat and heat to 350 F. Preheat the oven to 200 F, and place a wire rack inside of a rimmed baking sheet.

Place the chicken pieces back in the panko mixture and toss to coat a second time. Add half of the chicken to the oil, and fry for about 3 minutes (stirring once or twice), or until the chicken is deep golden brown and cooked through. Remove to the wire rack and place the baking sheet in the oven. Let the oil heat back up to 350 F, then fry the remaining chicken. Serve with the dipping sauce.

To make the sauce: Whisk the mustard and honey together in a small bowl, then season to taste with salt and pepper.

{Note: You can make the nuggets ahead of time and freeze them. Make the recipe as written, then cool the nuggets completely. Place them in a resealable plastic bag, and freeze for up to 1 month. To reheat - place on a baking sheet and bake at 350 F for about 15 minutes, flipping the nuggets halfway through the cooking time.}

Blueberry-Cream Cheese Coffee Cake

Coffee cake is one of my favorite indulgent breakfast treats, and over the years I've tried quite a few variations. None of them have been quite as decadent as this one though. Not that I'm complaining... It turns out something pretty fantastic happens when you add a cheesecake-like layer to your coffee cake and top it all with a sweet, summery blueberry sauce.

Who'd have guessed? :)



I don't know if it's just me, but the fruit this summer has been so amazing! I've been obsessed with peaches, cherries, strawberries and raspberries, stocking up on a ton of them each week when I go shopping. Mostly, I've been content to eat them as is, but there have been occasional baking projects too.

I usually do the most baking with blueberries, but they've taken a bit of a back seat this summer. I've actually had this coffee cake on my radar for a while, and though it can be made with frozen berries, I'm glad I got the chance to make it with summer's best before it was too late. The recipe does have a few components so it will leave you with a sink full of dirty dishes, but it's worth it. The coffee cake isn't as sweet as you might expect, and the contrasting textures are really wonderful. It would be the perfect addition to a brunch menu, a definite crowd-pleaser!



Blueberry-Cream Cheese Coffee Cake
adapted from Sunset Magazine

1 cup fresh or frozen blueberries
1/4 cup apple juice
1 teaspoon cornstarch
2 cups all-purpose flour
1 cup sugar, divided
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon lemon zest
3/4 cup vanilla low-fat yogurt (I used Greek yogurt)
1 teaspoon vanilla
2 large eggs, at room temperature
6 ounces cream cheese, at room temperature
1 teaspoon lemon juice
1/3 cup sliced almonds

Preheat oven to 350 F. Spray a 9-inch springform pan with nonstick cooking spray.

Combine the blueberries and apple juice in a small saucepan. Set over medium heat and bring to a boil, then reduce the heat to simmer the mixture, and cook, stirring occasionally, until the berries release their juices. Stir the cornstarch and 2 teaspoons of water together in a small bowl until incorporated, then add to the blueberry mixture. Stir, and continue simmering until the blueberry mixture thickens. Set aside to cool to room temperature.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour and 3/4 cup of the sugar. Mix on low to combine. Add the butter and continue mixing on low to cut the butter into the dry ingredients - the mixture should resemble coarse crumbs. Reserve 1/3 cup of the mixture and set aside. To the remaining mixture, add the baking powder, baking soda, salt and lemon zest and beat on low to incorporate.

In a large measuring cup, whisk the yogurt, vanilla and 1 of the eggs together until combined. Add to the mixer bowl and beat to combine, mixing just until incorporated (the batter will be thick). Transfer to the prepared pan and spread into an even layer.

Add the cream cheese, remaining 1/4 cup of sugar, the remaining egg, and the lemon juice to the bowl of the stand mixer (use the same one you used for the batter, no need to wash it). Beat on medium-high speed until well combined and smooth. Pour over the batter in the pan, leaving about 1/2-inch border around the edges. Gently spread the cooled blueberry mixture over the cream cheese, leaving a small border at the edge. Stir the almonds into the reserved flour/butter/sugar mixture, then distribute it over the surface of the cake, concentrating most of it around the edges of the batter.

Bake for 45-50 minutes, or until the top of the cake has browned, and the center just barely jiggles when the pan is gently shaken. Transfer to a wire rack and let cool for 15 minutes, then remove the edges of the pan before cooling to room temperature.

Sourdough Panzanella with Grilled Chicken

I absolutely love a good salad. I'd gladly eat one every day if I didn't hate making them so much. It's a rare occasion indeed when I do actually prepare a salad at home. Call me crazy, but it just tastes better when someone else makes it :) Even when I do buy the ingredients with the best of intentions, all too often I end up throwing them away a week later when it's time to clean out the produce drawer. So frustrating!

The little pizza place down the street from our house makes the best grilled chicken salad so a lot of times I'll just pick up the phone and call them when a salad craving strikes. That can definitely get expensive though, and I've really been trying to break myself of the habit. Plus, with the way my tomato plants are exploding, I figured it wouldn't hurt to have a few recipes I could look forward to using them in!



This sourdough panzanella has become a big time favorite in the past few weeks. When I was going through my sourdough phase a few months ago I stashed about 4 loaves of bread in the freezer, and I'm loving that this salad is also helping me work through that. The bread is grilled along with the chicken, then both are combined with tomatoes and cucumbers, red onion and fresh herbs and tossed with a simple, but flavorful vinaigrette. It's a really satisfying lunch or even dinner, and since everything is grilled, there's no need turn on the oven and heat up the house - perfect for the dog days of August!

Quick note - you really want to eat the salad the day you make it, otherwise the bread gets soggy. The first time I made this I stored leftovers in the fridge overnight without giving much thought to what would happen to the bread. I was so looking forward to eating the salad I wound up picking out all of the icky bread, and replacing it with freshly grilled bread. It was still delicious, but in the future I scaled back to make only as much as I'd eat that day, which is what I'd recommend.



Sourdough Panzanella with Grilled Chicken
from Fine Cooking

1/2 cup extra-virgin olive oil
4 3/4-inch-thick slices sourdough bread
1 teaspoon finely chopped fresh oregano
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 lb boneless, skinless chicken breasts, trimmed
3 tablespoons red wine vinegar
1 anchovy fillet, rinsed
1 small garlic clove
4 medium tomatoes, cut into 3/4 inch pieces (about 3 cups)
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 3/4 inch pieces (about 1 1/2 cups)
1/2 cup chopped red onion
1/4 cup chopped fresh mixed herbs (I used parsley and basil)

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).

Use two tablespoons of the oil to brush both sides of the slices of bread. Grill the bread for 1-2 minutes per side, or until they're golden and develop grill marks. Cut the bread into 3/4-inch cubes, and set aside.

Stir the oregano, paprika, salt and pepper together in a small bowl. Sprinkle evenly over the chicken breasts. Place the chicken on the grill and cook, flipping once, until cooked through (165 F on an instant read thermometer), about 10-12 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes, then cut into 3/4-inch cubes.

Add the remaining six tablespoons of oil and the vinegar to a large serving bowl. Press the anchovy and garlic through a garlic press (or finely mince by hand) into the bowl. Whisk to combine until thick and emulsified. Add the bread, chicken, tomatoes, cucumber, red onion, and the herbs to the bowl and toss to coat with the vinaigrette. Season the salad to taste with salt and pepper then serve.

(Note: this salad is really best served the day you make it. The bread gets pretty soggy if you let it sit too long.)

Double-Chocolate Peanut Butter Cookies

Yesterday was the one day of the Olympics I'd most been looking forward to since they started. I live for watching the women's all-around final in gymnastics, it is far and away my single favorite event! The results are splashed across just about every page of the internet but on the off chance some of you still haven't seen them, I won't spoil it for you. All I'll say is that it lived up to the media hype that always precedes it - super exciting and nerve-wracking - guaranteed to have you on the edge of your seat until the very last minute.



Before yesterday's marathon Olympic viewing session started, I had to get out of this house for a few hours. I was starting to go a little stir crazy! One of my stops was Trader Joe's, where I stocked up on so much chocolate that even the cashier couldn't help but comment. I pretty much buy their Pound Plus bars in bulk, it's my favorite not ridiculously expensive baking chocolate. As soon as I got home, I headed to the kitchen to bake for the first time all week.



These double-chocolate peanut butter cookies were the result. They're incredibly rich with lots of chocolate flavor coming from the inclusion of both melted bittersweet chocolate and cocoa powder. I liked the way the sweetness of the peanut butter chips cut through some of that richness. If you're careful not to overbake them, you're rewarded with a soft, fudgy cookie. It's the classic chocolate and peanut butter combo at its best! We enjoyed them with a tall glass of milk while watching these awesome world class athletes do their thing.

Happy Friday guys, hope you have a great weekend :)

Double-Chocolate Peanut Butter Cookies
barely adapted from Tartine

8 oz (225 g) bittersweet (or semisweet) chocolate, finely chopped
1 cup plus 1 tablespoon (155 g) all-purpose flour
1/2 cup plus 2 tablespoons (50 g) unsweetened cocoa powder
2 teaspoons baking powder
1/2 cup (8 tablespoons) unsalted butter, at room temperature
1 cup plus 2 tablespoons (225 g) sugar
2 large eggs, at room temperature
1/4 teaspoon salt
1 teaspoon vanilla extract
1/3 cup whole milk
1 1/2 cups peanut butter chips

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

Add the chocolate to a microwave-safe bowl. Microwave in 30-second bursts at 50% power, stirring in between each, until the chocolate is melted and smooth. Set aside to cool slightly.

Whisk the flour, cocoa powder and baking powder together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light in color and creamy, about 3 minutes (scraping down the sides of the bowl as necessary). Add the eggs, one at a time, beating well after each addition. Mix in the salt and vanilla extract until incorporated. Add the melted chocolate, and then the milk, and beat until combined. With the mixer on low speed, add the dry ingredients and beat just until incorporated. Add the peanut butter chips, mixing briefly to distribute throughout the batter.

Portion the dough into balls, each about 1 heaping tablespoon (I used a small cookie scoop that holds about 1 1/2 tablespoons), and spacing them about 2 inches apart. Bake for about 8 minutes, or until the edges of the cookies are just barely set. The cookies will feel soft and underbaked in the middle, but they'll firm up as they cool. Transfer the baking sheet to a wire rack and let the cookies cool for at least 5 minutes before removing them to the rack to cool completely. Store in an airtight container at room temperature. (I liked these best warm from the oven, so I reheated leftovers in the microwave for 10-15 seconds first.)

Makes about 3 1/2 dozen cookies