Witches' Fingers

Happy Halloween!

When Annie posted these witches' finger cookies last year, I immediately bookmarked them and I have been not so patiently waiting 350-some days to try them myself this year. I mean, they're completely creepy but so utterly perfect for Halloween! And as if the fingers themselves weren't fun enough, you can get creative with the styling of them to really drive home the point. I filled a bowl with rice then propped the fingers up in it before sprinkling crushed Oreos on top as dirt to make it appear the fingers were sticking out of the ground.

I assembled and photographed these over 4 days ago and still have them sitting out on the coffee table exactly as you see in the pics. After putting in the effort to make them, I figured I might as well enjoy the "decoration" for a few days. Besides, the cats are fascinated with them, which I find hilarious :)



Whether you're taking the kids treat-or-treating or staying home to hand out candy, hope you have a safe and fun night! I'm not expecting any kids here at Shane's parents' house but there's a big bag of Reese's peanut butter cups in the pantry just in case. I've been here for over 10 days and haven't touched a single one of them, if you can believe it. It's definitely the most restraint I've ever shown around Halloween candy in my life, but comes tomorrow all bets are off with whatever is left!

Witches' Fingers
adapted from Martha Stewart (via Annie's Eats)

1-2 tablespoons red liquid food coloring
32 raw whole almonds
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup confectioners’ sugar
5 tablespoons granulated sugar
1 large egg plus 1 large egg yolk
1/2 teaspoon almond extract
pinch of salt
2 cups all-purpose flour
1 large egg white, lightly beaten (to glaze the cookies)

Add the food coloring to a small bowl. Use a small paintbrush to paint one side of each almond with the food coloring (I did a few coats on each one). Set the almonds on a sheet of wax paper and allow to dry completely.

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 2 minutes. Mix in the egg, egg yolk and almond extract, beating until well combined. With the mixer on low, add the flour and mix just until combined. (If you want to dye your fingers, now is the time to add the food coloring to the dough.) Turn the dough onto your work surface, shape into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour.

Meanwhile, preheat oven to 350 F. Line two baking sheets with parchment.

Remove the dough from the fridge and divide in half. Place one half back in the fridge while you shape the other. Divide the half you're working with into 16 roughly equal pieces (I just eyeballed it). Working with one piece at a time, shape the dough into a cylinder about 4-4 1/2 inches long (it'll look like a really skinny finger, but trust me, it'll expand in the oven). Place on one of the prepared baking sheets, then pinch in two places to create knuckles. Use the back side of a small knife to create lines in the knuckles. Repeat with remaining dough, placing 16 fingers on each baking sheet and leaving about an inch of space between them.

Use a pastry brush to lightly brush egg white over the shaped cookies. Gently press one almond into the end of each finger to create a fingernail. Bake for 11-12 minutes, or until the cookies are set. Transfer the baking sheets to wire racks. If the cookies have expanded or lost their shape, you can gently shape them while they're still warm. Allow to cool completely.

To style them as I did - fill a bowl with rice or beans. Gently place the fingers in the bowl with the tops sticking out. When you've arranged all of them as desired, sprinkle crushed Oreos to cover the rice/beans and mimic dirt.

Orange Buttermilk Dinner Rolls

It's not even November yet, but I have Thanksgiving on the brain. I'm starting early this year testing potential recipes in the hope of avoiding lots of the usual last minute stress associated with choosing a menu. It's so unlike me! Not to worry, I'm still procrastinating on a million and one other things, but at least the Thanksgiving dishes won't be up in the air...



I started with rolls, which I realize is sort of ironic given that I just told you about 4 days ago that I wasn't really into bread these days, but hear me out. Rolls simply aren't optional on Thanksgiving. Even if they aren't a big hit around the dinner table (and with so many other dishes to try, they often aren't), they're always appreciated when it's time to start making sandwiches with all of the leftover turkey. A homemade roll can really turn sometimes boring leftovers into something special!



I thought this recipe was really good. As you've probably already gathered, the rolls are made with buttermilk as well as orange zest. The buttermilk gives them just a tiny bit of tanginess, and though the orange flavor itself was actually pretty subtle, the little specks of orange zest visible throughout the rolls were so pretty! If you look closely in the photo directly above, I think you can see them :) Texturally, they're light and fluffy, but still sturdy. I used a few to make pulled pork sliders if that's any indication of what they can handle! If you divide the dough into 13 pieces as suggested, you'll get fairly large rolls. You could definitely get away with making a few more and I think they'd still be plenty big enough.

One recipe down, and a lot more to go, but it feels darn good to have gotten started!



PS - As I type this post tonight, I seem to have made it through Sandy relatively unscathed here on the southeastern coast of Massachusetts. The house never lost power, and despite high winds and some rain, I haven't witnessed any major damage or flooding in the immediate area. I've been watching the news coverage all night, and can't believe the flooding I'm seeing in New York, New Jersey and so many other places. Hope all of my east coast friends are safe!

Orange Buttermilk Dinner Rolls
barely adapted from Cooking Light, November 2010

2 tablespoons sugar
4 teaspoons orange zest
14 oz (about 3 cups) all-purpose flour
1 3/4 teaspoons instant yeast
1 teaspoon kosher salt
1 1/4 cups warm buttermilk (about 100-110 F)
1 tablespoon honey
3 tablespoons butter, melted and divided

Combine the sugar and orange zest in the bowl of a stand mixer fitted with the dough hook. Rub the sugar and zest together with your fingertips until moist and fragrant. Add the flour, yeast and salt to the bowl of the mixer then stir briefly just to combine.

In a measuring cup, stir together the buttermilk, honey and 2 tablespoons of the butter. With the mixer on low, gradually add the wet ingredients and mix until a rough dough comes together. Continue kneading on low speed until the dough is soft and elastic, about 5 minutes. The dough should mostly clear the sides of the bowl, but stick to the bottom (if it's really sticking to the sides, add a tablespoon or two of flour to achieve the desired consistency).

Turn the dough onto a lightly floured surface and shape into a ball. Spray a large bowl with nonstick cooking spray. Add the dough to the bowl, then cover the bowl with plastic wrap. Let rise for 1 hour, or until the dough has doubled in size.

Remove the dough from the bowl. Divide into 13 roughly equal sized pieces. Shape each piece of dough into a ball and place on a parchment-lined baking sheet. Leave about 2 inches of space between the balls of dough. Once you've shaped all 13 pieces, brush them lightly with the remaining tablespoon of melted butter. Loosely cover the rolls with plastic wrap and let rise for 1 hour, or until doubled in size.

Meanwhile, preheat oven to 375 F.

Bake the rolls for 20 minutes, or until golden brown. Transfer the rolls to a wire rack and allow to cool slightly before serving.

Makes 13 rolls

Spiced Pumpkin Spiderweb Cheesecake

Halloween is only two days away, and somehow I've yet to share a single spooky treat with you guys! Halloween has sort of been an afterthought for me this year unfortunately. Usually Shane and I get pumpkins to carve and pull out the related decorations and then I'll head out and pick up a ton of candy for the trick-or-treaters. We get SO many in our neighborhood we always seem to run out. Then we turn off the lights, hide in the basement and hope no one eggs our house :)

Anyway, with me being away, we didn't do our pumpkins, and since Shane's parents don't usually get any trick-or-treaters at their house, I haven't bought any candy at all. I did, however, get to work over the weekend and whip up two fun desserts in honor of the holiday! Assuming we don't lose power due to Sandy (fingers crossed!), I'll be sharing the second one on Wednesday.



But today, let's talk about this spiderweb cheesecake - I am completely in love with it! I had seen the spiderweb idea in a Martha Stewart cookbook and was dead-set on recreating it for Halloween. It wound up being easier and less time-consuming than I expected - I think I spent maybe 15-20 minutes total on the web. And I was thrilled with the result; it pained me to have to cut into it and destroy the web! Spiders totally creep me out but I couldn't resist adding these little toy spiders to really set the scene :)



As much as I love the spiderweb, it was also important to me that the cheesecake actually taste good, and this one is definitely a winner! Initially I'd planned to do a no-bake cheesecake because making a "real" one always seems like a major time commitment, but I'm glad I made the investment for this spiced pumpkin version. It has a fantastic creamy, smooth texture and the pumpkin flavor really comes through without being overwhelming. I love the chocolate and pumpkin combo so I did an Oreo crust, but you could certainly do graham crackers if you'd rather. I'm not sure how much it comes through in the pics, but this is a really tall cheesecake - it'll feed a lot of people. If you don't have a crowd to serve, wrap it well and stick it in the freezer. That's where 90% of this one went, Shane's parents will be enjoying it well into November!



Looking for more Halloween ideas? Here are some of my faves from past years:

Monster Eyeballs
Red Velvet Brain Cupcakes
Chocolate Spider Cupcakes
Creepy Crawler Cupcakes

Spiced Pumpkin Spiderweb Cheesecake
filling from The Cook's Illustrated Cookbook, spiderweb from Martha Stewart's Pies and Tarts

Crust
16 Oreo cookies
pinch salt
3 tablespoons unsalted butter, melted

Filling
1 1/3 cups (10 1/3 oz) sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon salt
1 (15 oz) can pumpkin puree
1 1/2 lb cream cheese, cut into 1-inch chunks, at room temperature
1 tablespoon vanilla extract
1 tablespoon lemon juice from 1 lemon
5 large eggs, left at room temperature, about 30 minutes
1 cup heavy cream

Spiderweb
2 oz semisweet chocolate, finely chopped

Preheat oven to 325 F with a rack in the bottom third. Coat a 9-inch springform pan with nonstick cooking spray. Wrap the bottom and sides of the pan with a double layer of heavy-duty aluminum foil.

To make the crust: Pulse the Oreos in your food processor until they are broken down into uniform crumbs. Turn them out into a bowl and add the salt, stirring to incorporate. Add the butter and use a fork to mix until the crumbs are evenly moistened. Transfer to the prepared pan and press into an even layer over the bottom (the bottom of a measuring cup or glass makes this easier). Bake for 10-12 minutes, or until set. Transfer the pan to a wire rack and cool while you make the filling. Get some water boiling to use for the water bath for the cheesecake.

To make the filling: In a medium bowl, whisk the sugar, the spices and the salt together. Line a baking sheet with a triple layer of paper towels, then spread the pumpkin puree in an even layer over them. Top with several layers of paper towels and press to remove as much moisture from the pumpkin as possible.

In the bowl of a stand mixer fitted with paddle attachment, beat the cream cheese for 1 minute. Scrape down the sides of the bowl and then add the sugar mixture in 3 additions, allowing each to incorporate fully before adding the next and stopping to scrape the bowl as necessary. Mix in the pumpkin puree, vanilla and lemon juice until well combined, about 45 seconds. With the mixer on medium-low, add the eggs, 1 at a time, beating until incorporated, about 1 minute total. Reduce the speed to low and gradually add the heavy cream, beating until combined. Use a rubber spatula to stir the batter by hand, ensuring it's completely uniform.

Pour the filling into the pan over the crust and smooth the top. Place the springform pan inside of a roasting pan. Place the roasting pan on the oven rack and pour boiling water (carefully) into the roasting pan until it comes about halfway up the side of the springform pan. Bake for 75-90 minutes, or until the center of the cheesecake wobbles slightly when the pan is shaken and the cake registers 150 F.

Remove the roasting pan to a wire rack and run a thin paring knife around the edge of the cheesecake and the pan. Allow the cheesecake to cool in the roasting pan for 45 minutes, or until the water is just warm. Remove the springform pan from the roasting pan and place on a wire rack - continue to cool for 3 more hours. Cover with plastic wrap and refrigerate for at least 4 hours.

After the cheesecake has been chilled, wrap a hot towel around the outside of the springform pan for 1 minute, then remove the sides of the pan.

To make the spiderweb: Add the chopped chocolate to a microwave-safe bowl. Heat in 30-second bursts on 50% power, stirring in between each, until the chocolate is melted and smooth. Let the chocolate cool slightly then transfer it to a piping bag and snip off a tiny corner.

Starting in the center, pipe lines out to the other edge of the cake. You can do as many or as few as you like. Then, starting near the outer edge of the cake, pipe slightly curved lines connecting the spokes going out from the center. As you move in closer to the center of the cake, the curved lines should get slightly closer together. Allow the chocolate to set (it'll only take a few minutes assuming the cheesecake was chilled). Cover the cheesecake with plastic wrap and store in the refrigerator.

Applesauce Oatmeal Bread

Almost every fall, the same pattern repeats itself in my kitchen. I start September off in complete apple mode. It kicks off with a trip to the orchard to pick apples, and then I spend weeks trying to find ways to use them all. By the time October nears, I'm definitely ready to make the transition from apple baking to pumpkin baking. I bought so many cans of pumpkin last year to stock up that I still haven't gone through all of them, despite many, many pumpkin treats having emerged from the kitchen.



At some point late in the fall I usually start missing apples and incorporate them back into my kitchen, and I hit that wall late last week. Over the weekend I stocked up again, and apple recipes have literally been the only thing happening in my kitchen (or rather, Shane's parents' kitchen) for the past 5 days. They're going to come home from Hawaii and find their freezer packed with apple desserts but something tells me they won't mind one bit :)

This applesauce oatmeal bread is actually one I made several weeks ago that's been hiding out in the archives. It's the perfect "I want to bake but only have 10 minutes to spare" recipe. In true quick bread fashion, you mix together the wet and dry ingredients in separate bowls then combine them and throw it all in a pan. An hour later you have a tender bread packed with fall spices and apple flavor. The only thing that can make this bread better is a generous smear of cream cheese frosting on each slice!



And with that, I'm off to check out a forecast for this "Frankenstorm" that is apparently making its way to New England. Shane's parents live on the coast (I can literally look out the window and see the ocean) so here's hoping things don't get too crazy...

Applesauce Oatmeal Bread
barely adapted from King Arthur Flour

1 cup (7 oz) sugar
2 large eggs, at room temperature
1/2 cup (3 1/2 oz) canola oil
1 1/2 teaspoons vanilla
1/2 cup (2 oz) white whole wheat flour
1 cup (4 1/4 oz) all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup (1 3/4 oz) old-fashioned oats
3/4 cup (5 oz) cinnamon applesauce (plain is fine too)

Preheat oven to 350 F. Coat a 9x5-inch loaf pan with nonstick cooking spray.

Whisk the sugar, eggs, oil and vanilla together in a large bowl. Add both flours, the baking powder, baking soda, cinnamon, allspice, nutmeg, and salt to a medium bowl then whisk to combine. Add the dry ingredients to the wet, mixing just until incorporated. Stir in the oats and applesauce until incorporated.

Transfer the mixture to the prepared pan. Bake for about 1 hour, or until a thin knife inserted in the center of the bread comes out clean. Remove the pan to a wire rack and allow the bread to cool for about 15 minutes, then turn it out of the pan and cool completely on the rack.

Soft Pretzel Rolls

I know this is going to sound totally crazy, but lately I can pretty much take or leave bread. I'm baking it much less often, and when I do, I just slice the loaves and freeze them in individual packages to pull out on the rare occasion we make a sandwich or want toast under a fried egg. A single loaf of bread will often last months in our freezer! It's not a conscious decision I made to eat less bread, I just stopped craving it the way I used to. Even the bread baskets they bring to the table in restaurants don't hold the same appeal to me that they once did, I barely know who I am :)



My carb addiction is still alive and well when it comes to pretzels though, I am utterly obsessed with them! Well, I should clarify - the obsession is limited to soft pretzels. The crunchy bagged ones from the store don't really do it for me. I pretty much cannot walk by any sort of food cart or stand selling soft pretzels and not buy one.

Pretzel rolls have been making the rounds on several blogs lately, and I didn't wait long to join in on the fun. I baked these rolls to serve with cheddar ale soup last week, and it was seriously the most comforting meal ever. The leftovers fed us for a few days, and I wasn't even remotely tired of the combination by the end. The rolls have a crisp, salty exterior and the classic soft pretzel chewiness too. They reheat well too, so you can even make them in advance. Some of my friends have turned pretzel rolls into bread bowls, which is also a great idea, and it probably won't be long before that's happening here too.



Soft Pretzel Rolls
barely adapted from Bon Appetit, January 1994 (via Epicurious, originally seen on Ezra Pound Cake)

{Note: the original recipe called for celery seeds, which I omitted. Lots of the reviews mentioned loving the flavor they added so I figured I'd mention it in case you want to add them back.}

2 3/4 cups bread flour
2 1/4 teaspoons instant yeast
1 teaspoon salt
1 teaspoon sugar
1 cup plus 2 tablespoons hot water (about 125-130 F)
cornmeal
8 cups water
1/4 cup baking soda
2 tablespoons sugar
1 egg white, beaten until foamy (for glaze)
coarse salt

Add the bread flour, yeast, salt, and sugar to the bowl of your food processor. Pulse a few times to combine. With the machine running, slowly add the hot water through the feed tube (you might not need all of the water - add enough to form a smooth cohesive dough). Knead the dough by allowing the food processor to run for 1 minute - the dough should be smooth and elastic.

Spray a large bowl with nonstick cooking spray. Form the dough into a rough ball then add to the bowl. Cover the bowl with plastic wrap and let the dough rise for about 35 minutes, or until doubled in volume.

Turn the dough out onto a lightly floured work surface. Press down and knead lightly into a ball. Divide the dough into 8 equal pieces. Shape each piece of dough into a ball and transfer to a parchment-lined baking sheet. Flatten the ball just slightly, then use a pair of scissors (a knife would probably work too) to cut an "x" shape into the top. Repeat with remaining pieces of dough. Cover the baking sheet with a towel and let the dough balls rise for 20 minutes, or until nearly doubled in volume.

Meanwhile, preheat oven to 375 F. Spray a baking sheet with nonstick cooking spray and sprinkle generously with cornmeal. Add the water to a large saucepan and bring to a boil. Carefully add the baking soda and soda (the mixture will bubble up). Place half of the rolls in the water and cook them for 30 seconds per side. Use a spider (or slotted spoon) to transfer them to the prepared baking sheet. Repeat withe the remaining 4 rolls.

Brush the rolls with the egg white glaze then sprinkle them generously with coarse salt. Bake for about 25 minutes, or until deep golden brown. Transfer the baking sheet to a wire rack and let the rolls cool for at least 10 minutes before serving.

{Note: you can make these a few hours ahead of time - when you're ready to serve, just reheat for about 10 minutes in a 375 F oven.}

Tex-Mex Chicken and Rice

As a kid, I remember my grandfather eating baked beans and hot dogs together fairly often. I'm not sure if that's where my love of baked beans started, but to this day, they're pretty much the only kind of beans I eat - a grilled hot dog with baked beans on the side is one of my favorite quick summer meals! I've tried repeatedly to like other types of beans, but truthfully, I still turn my nose up at most of them.

So, not surprisingly, when I put this Tex-Mex chicken and rice on our menu, the original plan was to skip the black beans it called for. Shane doesn't eat beans either so I figured, why bother? At the last minute, I changed my mind and threw a can of black beans in my cart at the grocery store. I figured maybe mixed in with the rice, chicken and other goodness here, the beans would be tolerable, not only to me but also to Shane. Sometimes if I combine a food he doesn't like with enough other ones he does, he'll overlook it...



That didn't exactly pan out as planned. He spent 15 minutes picking every single last bean from his plate. I ate mine though, and dare I say, I didn't mind them one bit here! And I seriously love Fritos, so any excuse to eat them as part of a meal is a-ok in my book. There is a little bit of heat in this dish but it's not overwhelming, even for a spice wimp like me. I am obsessed with quick and easy, one skillet dinners lately and this one falls squarely in that category. There's a good chance it'll be on our menu again soon, though it's safe to say I'll probably just stir some beans into my portion :)

Tex-Mex Chicken and Rice
adapted from Cook's Country, April/May 2011

{Note: this recipe originally called for 1 1/2 lb of chicken, but I thought the ratio of chicken to rice was way too high so I reduced it to 1 lb.}

1 1/2 cups low-sodium chicken broth, divided
1 cup long-grain white rice
1 lb boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 (10-oz) can Ro-Tel tomatoes
1 (15-oz) can black beans, drained and rinsed
2 cups Fritos, crushed
1 cup shredded cheddar and/or Monterey Jack cheese
1/4 cup finely chopped fresh parsley

Place an oven rack about 6 inches from your broiler and preheat the broiler.

In a large microwave-safe bowl, combine 1 cup of the chicken broth, the rice and 1/2 teaspoon salt. Cover the bowl with plastic wrap and microwave for 6-8 minute, or until the broth has been absorbed (all microwaves are different, your cooking time may vary).

Pat the chicken dry with paper towels and season both sides with salt and pepper. Add the oil to a large ovensafe skillet and set over medium-high heat. When the oil shimmers, add the chicken and brown on both sides, about 6 minutes total (you're not trying to cook it through here). Remove the chicken to a plate.

Add the remaining 1/2 cup chicken broth, the rice, the tomatoes, and the black beans to the pan and bring the mixture to a boil. Nestle the chicken and any accumulated juices in the pan and reduce the heat to medium-low. Cover the pan and cook for about 12-14 minutes, or until the chicken is cooked through and the rice is tender. Remove the chicken to a cutting board and tent with foil (keep the rice mixture in the pan covered). Rest for 5 minutes then cut into 1/2-inch pieces. In a medium bowl, combine the Fritos, cheese and parsley. Add the chicken and any accumulated juices back into the pan, stirring to incorporate. Sprinkle the Frito mixture over the top and broil for just a minute or two, until the cheese is melted and the Fritos are golden brown.

Whole Wheat Pumpkin Chocolate Chip Muffins

These muffins were born out of necessity last weekend when I realized on Saturday night that I didn't have anything I could grab for a quick breakfast on our way out the door at 5 am the next day. Skipping breakfast simply wasn't an option. If I don't eat breakfast, I become very cranky, and I'm pretty sure the last thing Shane wanted was to spend the nearly 2 hour drive to the race with a tired, irritable me :)



I didn't start baking until nearly 10 pm so my main criteria for selecting a recipe was simplicity. Muffins immediately came to mind as one of the quickest options. I also had leftover pumpkin puree in the fridge I was hoping to use up so that helped narrow down the choices. I found this recipe from Cooking Light and ran with it, though not without several modifications. The original recipe called for dried cranberries, but I love the combo of pumpkin and chocolate so I subbed chocolate chips instead. And to make myself feel better about having chocolate for breakfast, I replaced half of the all-purpose flour with whole wheat. Oh, and I skipped the ground ginger entirely but feel free to add it back if you'd like.

I had the muffins in the oven in no time, and they baked up perfectly moist and tender. I loved them best just slightly warm from the oven when the chocolate chips were still melty and gooey, though that texture was easily recreated by popping them in the microwave briefly the next day. It was the perfect fall breakfast on the go!



Whole Wheat Pumpkin Chocolate Chip Muffins
adapted from Cooking Light, November 2007

3/4 cup white whole wheat flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup granulated sugar
1/4 cup packed light brown sugar
1 cup pumpkin puree
1/2 cup buttermilk, at room temperature
2 tablespoons canola oil
1 large egg, at room temperature
1 cup semisweet chocolate chips

Preheat oven to 375 F. Line a muffin pan with paper liners.

In a medium bowl, whisk together both flours, the baking soda, baking powder, cinnamon, salt, and cloves. In the bowl of a stand mixer fitted with the paddle attachment, combine both sugars, the pumpkin, buttermilk, oil and egg. Beat on medium-low speed until very well blended, about 3 minutes. With the mixer on low, add the dry ingredients and beat just until incorporated. Use a rubber spatula to stir in the chocolate chips.

Divide the batter evenly among the prepared wells of the muffin pan, filling each about 3/4-full. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the muffins cool for just a few minutes before removing them to the rack. These are really good warm, while the chocolate is still melty and gooey, but you can recreate that fresh from the oven texture by microwaving cooled muffins for 10-15 seconds before serving.

Makes 12 muffins

Creamy Cauliflower Soup with Bacon and Cheddar

Monday morning came way too quickly this week. We had a really good weekend, but it was super busy! Shane's parents left for Hawaii on Saturday (so jealous!) and I'll be housesitting for them for the next two weeks. I love coming down here and being by the water, and the new setting usually motivates me to get a ton of work done so it's definitely a win-win.

The only minor downside is that I'm most comfortable with all of my own kitchen stuff so I literally have to pack up the contents of my kitchen and bring it down with me. And when I'm staying for this long, that means A LOT of stuff! So, that was our task for Saturday, followed by trips to the grocery store and BJs to stock up on food/supplies. Saturday night I finally got to make Shane his requested birthday dinner - macaroni and cheese. I always forget how decadent and creamy that recipe is, I know why Shane loves it :)

We were in bed pretty early that night because the alarms were set for 4:15 am Sunday morning. It was Shane's final race of the season, the Bay State Marathon.



This is his 3rd year doing the race and we always get the most gorgeous fall days for it. Clear blue skies and vibrant colors on all the trees, it was fantastic! Without Shane's parents to keep my company (they usually come to most races) while Shane was out tackling 26.2 miles, I spent most of the morning on a bench reading a new book, On the Island. I finished it later in the day, and really liked it if you're looking for a quick read.



Having just finished his Ironman two months ago, Shane's legs didn't really allow him to train the way he would have liked for this race. It wasn't his best time, and he was definitely hurting at the end, but it was a fun way to end the season. We're both very much looking forward to a little off time!



Since I knew last week was going to be busy, and I didn't want to resort to eating popcorn for lunch everyday (I won't lie, it happens), I whipped up a pot of this soup over the weekend to carry me through. The idea here is to recreate loaded baked potato soup but with fewer carbs, and I have to say, I was surprised by how much I liked it! It doesn't have exactly the same smooth consistency as potato soup, but it's thick and creamy and with the bacon, cheese and scallions, it's a substitute I can definitely get behind. I'm not a huge cauliflower fan (or really a fan at all with the exception of one or two instances), so don't let that deter you from giving it a shot!

Creamy Cauliflower Soup with Bacon and Cheddar
adapted from Iowa Girl Eats

5 slices bacon, cut into 1/2-inch pieces
1 small onion, diced
2 garlic cloves, minced
4 cups shredded or grated cauliflower (about 2/3 of a head)
2 tablespoons water
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth, divided
2 cups milk (I used 1%)
dash of hot sauce
8 oz shredded sharp cheddar cheese, divided
2 scallions, thinly sliced (for garnish)

Set a large saucepan or Dutch oven over medium heat and add the bacon. Cook until crisp, stirring occasionally, then transfer to a paper towel-lined plate. Drain all but 1 tablespoon of the bacon fat from the pot.

Add the onion and garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until the onions have softened, about 5 minutes. Stir in the cauliflower then add the water. Cover the pot and steam the cauliflower, stirring a few times, until tender, about 6-7 minutes. Meanwhile, combine 1/4 cup of the chicken broth and the flour in a small bowl, whisking until smooth. Set aside.

Add the remaining 1 3/4 cups of chicken broth, the milk and the hot sauce to the pot and stir to combine. Bring to a boil, then gradually whisk in the flour/chicken broth mixture. Reduce the heat to a simmer and cook for 3-4 minutes, or until the soup has thickened. If desired, now is a good time to puree the soup for a smooth consistency. You can use an immersion blender or a regular blender (though you might want to do it in 2 batches with a regular blender).

Turn off the heat under the pot and gradually add 2 cups of the cheese, stirring until melted and smooth. Mix in about half of the cooked bacon. Season the soup to taste with salt and pepper then serve garnished with the remaining bacon, cheese and scallions.

Brown Butter Pumpkin Cupcakes with Caramel Cream Cheese Frosting

Ok, first things first - I wanted to thank everyone who sent an email or left a comment on Wednesday's post wishing me luck with my presentation at the library last night. Public speaking always make me so nervous, but I think it's important to occasionally force myself to step outside of my comfort zone. Anyway, I survived, and I think the program went fairly well! Hopefully I helped convince a few more people to give meal planning a shot :) And yes, I still owe you guys a post on that topic - it's coming soon!

Of course I couldn't show up at the library empty-handed, there definitely needed to be a sweet treat to accompany the talk. I have been wanting to try this caramel cream cheese frosting forever, so I took this opportunity to make it. If I could only choose one frosting to eat for the rest of my life, it would be cream cheese and I am seriously obsessed with all things caramel this fall, so I had a hunch this recipe would be a new favorite. And I was not disappointed - this frosting is insanely good! The caramel flavor really shines through and the consistency was just perfect for piping (always an important criteria in my book).



I think this caramel cream cheese frosting would pair wonderfully with any number of cupcake flavors. An apple cupcake would make for a fun variation on caramel apples, and that may be next on my list, but for this occasion I went with pumpkin. I chose this particular Martha Stewart recipe for a few reasons. First, it includes brown butter. Enough said, right? :) But also, it's a quick two-bowl process - no mixer required. The tender, lightly spiced cupcakes were the perfect match for the caramel cream cheese frosting. If I hadn't already planned on sharing them, there's no telling how many I could have eaten...

Happy Friday, hope you all have a great weekend!

Brown Butter Pumpkin Cupcakes with Caramel Cream Cheese Frosting
cupcakes from Martha Stewart's Cupcakes, frosting from Bon Appetit, November 2008 (via Epicurious)

Cupcakes
3/4 cup (1 1/2 sticks) unsalted butter
1 2/3 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 cup pumpkin puree
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature

Frosting
1 lb confectioners' sugar, sifted divided
1/2 cup plus 1 tablespoon heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1 (8-oz) package cream cheese, at room temperature
1/4 cup (1/2 stick) unsalted butter, at room temperature

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

Add the butter to a medium saucepan and set over medium-low heat. The butter will melt then begin to bubble and foam. Eventually it will start to turn brown and smell nutty - be patient and watch carefully, it can go from brown to burned quickly. Remove the pan from the heat and pour the butter into a small heatproof bowl to stop the cooking. Set aside to cool.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Grab a second medium bowl and add the pumpkin puree, brown sugar, granulated sugar, eggs and the cooled brown butter. Whisk until thoroughly combined. Add the dry ingredients to the bowl and whisk just until combined.

Divide the batter among the liners, filling each about 2/3 to 3/4 full. Bake for 20-25 minutes (rotating the pans halfway through), or until a toothpick inserted in the center comes out clean. Transfer the pans to wire racks and let the cupcakes cool for just a few minutes before removing them to the racks to cool completely.

To make the frosting: Add 1/2 cup of the confectioners' sugar to a small nonstick skillet. Try to sprinkle in an even layer. Set the pan over medium heat and let the sugar sit untouched until it melts - it'll seem like it takes forever to start melting, but once it gets going, it goes fast. Continue cooking until the sugar turns an amber color, stirring occasionally - keep an eye on it, it can burn quickly. Add 1/2 cup of the cream, the vanilla and salt (carefully, the mixture will bubble up!). Stir until any hardened bits of caramel melt. Add the remaining tablespoon of cream and stir to incorporate. Strain the caramel into a heatproof bowl and set aside to cool.

Combine the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy. Gradually add the remaining confectioners' sugar, stopping to scrape the sides of the bowl as necessary. Once all the sugar has been added, mix in the cooled caramel. Beat the frosting on medium speed until smooth and fluffy. Cover the chill until the frosting is firm enough to pipe (I think it was about an hour for me).

To assemble the cupcakes: Transfer the frosting to a pastry bag fitted with a tip. Pipe frosting into a swirl on each cupcake. Garnish with more caramel sauce or a caramel square, if desired.

Makes about 15 cupcakes

Old-Fashioned Chocolate Layer Cake

Last weekend we got together with my family for a joint birthday celebration. For my step-father, it was a bit belated - his birthday was at the end of September. And for Shane, it was a tad early - today is actually his special day! We often end up at a restaurant when we're doing these birthday events, but this time we kept it more low-key and stayed in. My mom did the cooking (she made, among other things, Shawnda's taquitos!) and I took care of dessert.



I had my heart set on making a decadent layer cake for the birthday boys, the only question was which cake to make. I have a ridiculous number of layer cakes on my to-do list, but opportunities to make them are few and far between. Birthdays and holidays are pretty much the only time it happens, so I usually spend countless hours trying to decide on just the right recipe. I had my eye on a few fall-inspired cakes, but none that Shane would have liked, and since it was his birthday, it only seemed fair to consider him too :)

This old-fashioned chocolate layer cake was the eventual winner - you can never go wrong with chocolate, right? The cake itself is moist and tender. I love that the layers bake up with barely any dome at all so there's no need to trim them before stacking. As for the frosting, a quick glance at the ingredient list will tell you everything you need to know. There is an entire pound of chocolate! The frosting is rich and only slightly sweet, the chocolate flavor is definitely the star. Since there were only four of us, I halved the recipe to make a mini 6-inch cake and it worked perfectly.



One quick note on the frosting - resist the temptation to substitute bittersweet chocolate for the semisweet. I didn't read the headnote to the recipe and used my Trader Joe's Pound Plus bars with 60% cacao. It worked but the frosting was fairly stiff and not easily spreadable. Using anything over 60% cacao will result in a crumbly frosting that won't spread; in other words, don't do it :) If you have your heart set on using bittersweet chocolate, try this recipe instead!

Old-Fashioned Layer Cake
from The Cook's Illustrated Cookbook

{Note: You can halve this recipe and bake in 6-inch pans if you want a smaller cake.}

Cake
4 oz unsweetened chocolate, finely chopped
1/4 cup (3/4 oz) Dutch-process cocoa powder
1/2 cup hot water
1 3/4 cups (12 1/4 oz) sugar
1 3/4 cups (8 3/4 oz) all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, at room temperature
2 teaspoons vanilla extract
4 large eggs plus 2 large egg yolks, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces, at room temperature

Frosting
1 lb semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter
1/3 cup (2 1/3 oz) sugar
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/4 cups cold heavy cream

To make the cake: Preheat oven to 350 F. Spray two 9-inch cake pans with nonstick cooking spray with flour (you can line the bottoms with parchment as well if you want).

Add the unsweetened chocolate, cocoa power and water to a heatproof bowl and set over a pan of barely simmering water. Stir occasionally until the chocolate is completely melted (the mixture will be thick). Whisk in 1/2 cup of the sugar until well combined and the mixture becomes glossy. Remove the bowl from the pan and set aside to cool slightly.

In a medium bowl, whisk together the flour, baking soda and salt. In a measuring cup, whisk the buttermilk and vanilla together.

In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and egg yolks. Beat on medium-low speed until combined, about 10 seconds. Add the remaining 1 1/4 cups of sugar and beat on high speed until the mixture is fluffy and pale in color, about 2-3 minutes. Remove the whisk attachment and replace with the paddle. Pour the cooled chocolate mixture into the mixer bowl and beat on medium speed until well combined. Scrape down the sides of the bowl. Add the butter, one piece at a time, mixing for about 10 seconds after each addition. With the mixer on low, alternately add the flour mixture (in 3 additions) and the buttermilk mixture (in 2 additions), starting and ending with the flour mixture. The batter may look slightly curdled. Beat until thoroughly combined.

Divide the batter between the prepared cake pans, smoothing the top until even. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Remove the pans to a wire rack and let the cakes cool for 10 minutes. Turn the cakes out of the pans and allow to cool completely, at least 2 hours.


To make the frosting: (Note: wait to make the frosting until the cakes are cooled.) 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. Meanwhile, add the butter to a small saucepan and set over medium-low heat. When it's completely melted, increase the heat to medium and add the sugar, corn syrup, vanilla and salt and, stirring frequently with a rubber spatula, cook until the sugar is dissolved. Pour the butter mixture, melted chocolate and heavy cream into the bowl of a stand mixer fitted with the paddle attachment. Stir with a rubber spatula to combine thoroughly.

Set the mixer bowl over an ice bath and stir constantly with the rubber spatula until the frosting thickens and begins to harden against the sides of the bowl, about 1-2 minutes (the frosting should be 70 F). Put the bowl back on the mixer and beat on medium-high until the frosting is light and fluffy, about 1-2 minutes.

To assemble the cake: Place one layer of the cake on your serving platter (you can slide pieces of parchment under the edges to keep the platter clean while you frost). Top with about 1 1/2 cups of the frosting and spread in an even layer. Top with the second layer of the cake then use the remaining frosting to cover the top and sides of the cake. (Note: if the frosting gets too stiff to spread, wrap a warm towel around the sides and beat on low speed until creamy.)

Store the assembled cake in the refrigerator but bring to room temperature before serving.

Skillet Chicken Tikka Masala

Shane's been fighting a cold all week. Sore throat, stuffy nose, cough - you name it, he's had it. I can count on one hand the number of times he's had a cold since I met him; it's rare, his immune system is usually very strong. Me on the other hand? If someone with a cold simply looks at me, I'm almost guaranteed to catch it. And that thing will linger forever! Needless to say, I've been keeping my distance from Shane (as much as is possible anyway when you live with someone) and washing my hands nonstop. My week is crazy busy, and getting sick? It's just not in the cards.

One of the things I have going on this week is a program I'm presenting at my local library. The director is a loyal blog reader and asked me to speak about a number of blog-related topics, including meal planning. I'd be lying if I said I wasn't nervous about the public speaking part of this equation, but I think it'll be fun too. I'm excited to share what I've learned and what works for me with others. The program is tomorrow night so I'll report back on Friday on how it went!



Recipes like this skillet chicken tikka masala are a life-saver and help keep me on track during the week. The ingredient list is short, there's almost no prep work, and the end result does not mean a sink full of dirty dishes. Even on nights when I don't feel like cooking and just want to order take-out, I can usually convince myself to spend 30 minutes to get a home-cooked meal on the table. Despite its simplicity, this recipe was very flavorful. I've fallen in love with fresh ginger over the past few months, and it's great in this creamy tomato sauce.

If you have a little more time on your hands, I shared another chicken tikka masala recipe last year. It's slightly more traditional, made with a yogurt and spice marinade for the chicken and a more involved sauce recipe. You could even make your own naan, I love that recipe so much! When you just need quick and easy though, this skillet chicken tikka masala and some store-bought naan will totally do the trick.

Skillet Chicken Tikka Masala
adapted from The Best Simple Recipes

1 (14.5 oz) can diced tomatoes
1 1/4 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon vegetable oil
1 onion, finely chopped
1 tablespoon garam marsala
2 garlic cloves, minced
2 teaspoons grated fresh ginger
1/2 cup heavy cream
2 tablespoons chopped fresh parsley

Add the tomatoes to the bowl of your food processor and pulse just until partially broken down.

Pat the chicken dry then season with salt and pepper. Add the oil to a large skillet set over medium-high heat. When the oil shimmers, add the chicken and cook until browned on all sides, about 5 minutes. Remove to a plate.

Reduce the heat to medium and add the onion to the pan. Cook for 4-5 minutes, or until softened. Stir in the garam marsala, garlic and ginger and cook just until fragrant, only about 1 minute. Add the tomatoes and bring the mixture to a simmer then reduce the heat to medium-low. Cover and cook for 2-3 minutes, or until the mixture has thickened slightly.

Stir in the cream and return the browned chicken pieces (and any accumulated juices) to the pan. Allow the sauce to simmer until thickened (it'll only take a few minutes), then stir in the parsley and season to taste with salt and pepper. Serve over rice.

Maple Syrup Pancake Muffins

Apple and pumpkin seem to get all of the love when people talk about fall flavors, and while I adore both of them, my absolute favorite has to be maple. Maple syrup, maple sugar, maple candy...the list goes on and on. Regardless of whether it's a sweet or savory dish, I can't help but want to find a way to add maple to it in the fall. When we were in Quebec this summer, we came across so many shops and stores with amazing assortments of maple products. Even the regular grocery store had a huge selection of maple goodies, I wanted to buy one of everything!



It was only a few years ago that I experienced pure maple syrup for the first time; growing up I'm pretty sure we always had pancake syrup. There really is no comparison in my book. Pancake syrup is cloying and lacking in any real maple flavor, and once you've had the real stuff, it's hard to go back. The only downside is that pure maple syrup is definitely more expensive but it's one ingredient I don't mind splurging on.



If you've been reading this site for a while you're probably familiar with my pancake obsession. And yes, the fact that they're a vehicle for maple syrup has a lot to do with that! So, all of that pancake goodness in a portable muffin form? It was bound to be a hit here.

These muffins include another of my favorite ingredients too - browned butter! Once baked, you poke holes in the tops of the muffins and then dip them in a sweet, syrup maple glaze. The glaze seeps down into the top quarter or so of the muffin and gives it that soft texture your pancakes get when you pour syrup on them. I was blown away by just how much the flavor of these replicated pancakes! A definite repeat for me this fall, probably with chocolate chips next time :)

Maple Syrup Pancake Muffins
slightly adapted from Joy the Baker

Muffins
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
7 tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
1 tablespoon maple syrup
1 teaspoon vanilla extract

Maple Glaze
1/2 cup pure maple syrup
2 teaspoons lemon juice

Preheat oven to 375 F and place a rack in the upper third. Line your muffin pan with paper liners.

In a medium bowl, whisk the flour, sugar, baking powder and salt together. Set aside.

Add the butter to a small saucepan set over medium-low heat. The butter will melt then begin to bubble and foam. Eventually it will start to turn brown and smell nutty - be patient and watch carefully, it can go from brown to burned quickly. Once the butter is browned, remove the pan from the heat and allow to cool slightly while you prepare the rest of the batter.

In a medium bowl, whisk together the milk, egg, egg yolk, maple syrup and vanilla until well combined. Mix in the cooled brown butter until incorporated. Add the wet ingredients to the dry, and gently stir just until combined.

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

While the muffins bake, prepare the maple glaze: Combine the maple syrup and lemon juice in a small saucepan and set over medium-low heat. Cook for 10-15 minutes, stirring occasionally, until the mixture has reduced and is very thick and syrupy.

When the muffins are cool enough to handle, use a small fork or toothpick to make a few holes in the top of each one. One at a time, holding them by their base, invert the muffins and dip the tops of them in the maple glaze. Let the excess drip off then place back on the wire rack. Once you've dipped all of them once, start back with the first one and dip them all a second time.

These are really best on the first day they're made, but if you want to serve them a day or two later you can microwave them for 10-15 seconds first to recreate that warm pancake texture.

Makes 10-12 muffins

Buffalo Chicken Quinoa Mac and Cheese

I had this recipe on my to-do list for over 6 months before I finally got around to trying it. I was still iffy (to put it mildly) on quinoa when I bookmarked it, but I figured if ever there was a surefire way to fall in love with this little superfood, combining it with buffalo sauce, chicken and a luscious cheese sauce must be it!

The plan was to make it for myself one night when Shane wasn't around for dinner, but let's be honest - it's actually pretty rare that we don't eat dinner together, and when it does happen, I usually don't bother cooking. I'm much more likely to pop some popcorn, throw it in a bowl and spend the night on the couch catching up on episodes of Revenge :)



A few weeks ago I was digging through my bookmarks working on our meal plan, and re-discovered this dish. I casually mentioned it to Shane as a possible dinner idea without any real expectation that he'd be on board, but much to my surprise, he said he'd be open to it. I added it to the menu right then and there, before he could change his mind. There was a moment right after I pulled these bubbling dishes from the oven where it looked like he was having second thoughts but he later told me the orange color just made him nervous I'd tried to sneak some butternut squash in...



I'll cut to the chase - if you're looking for a way to introduce quinoa to your family, this is it. Shane not only ate it, but he went back for seconds! And when asked if he'd want me to make it again (the real test of how much he enjoyed a recipe) he said yes. I was thrilled since I really liked it too, which wasn't necessarily a given since I'm still not completely sold on quinoa. One of my favorite things about this dish is that while it's most definitely comfort food, the quinoa is packed full of nutrients so you can feel less guilty about enjoying it!

Buffalo Chicken Quinoa Mac and Cheese
adapted from Iowa Girl Eats (via What Happens After Singleton)

{Note: shred your own cheese, the prepackaged stuff just isn't the same. As written, this recipe isn't super spicy, so you'll want to adjust accordingly if you like a lot of heat.}

1 1/4 cups quinoa
1 cup cubed chicken (about 1 medium chicken breast)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk (I used 1%)
1 cup shredded cheddar cheese
1/4 cup Frank's Buffalo Wing Sauce
1/3 cup crumbled blue cheese
2 scallions, thinly sliced

Preheat oven to 350 F. Spray a small casserole dish (or 3-4 individual serving dishes) with nonstick cooking spray.

Rinse the quinoa thoroughly (if you don't, it'll be bitter!) then cook according to the package directions. I like to cook mine in chicken stock for more flavor, but water is fine too.

Meanwhile, add the butter to a medium saucepan and set over low heat. Let the butter melt, then add the flour. Cook for about 2 minutes, whisking constantly. Gradually add the milk to the pan, continuing to whisk so you don't wind up with lumps. Increase the heat to medium, and cook, whisking frequently, until the sauce thickens.

Remove the pan from the heat then add the cheddar cheese and buffalo sauce. Whisk until the cheese is completely melted and the sauce is smooth. Add the cooked quinoa and chicken and stir until incorporated.

Transfer the mixture to the baking dish (or dishes, if you're using individual ones). Top with the crumbled blue cheese. Bake for 15-20 minutes, or until the sauce bubbles around the edges of the dish. Garnish with green parts of scallions before serving.

Cheesy Chicken Parm Meatballs

Do you guys know Zach and Clay of The Bitten Word? I just love the concept behind their blog. Like me, they subscribe to a ton of food magazines, and rather than allow them to just stack up around the house, they resolved to actually start cooking from them and share the results - good or bad - on their site. Since I began reading their blog a few years ago, they've even inspired me to turn to my magazines more often for recipe ideas!

A few weeks ago, they introduced the Super Awesome Cover-to-Cover Challenge, and I immediately jumped on board. The idea was simple, but sorta genius - enlist readers to help them cook every recipe from one issue of a food magazine this fall. So many people wanted in on the challenge they wound up modifying the original plan. Instead of one magazine, a huge group of us are now working together to cook every single recipe from six magazines this fall!



We were divided into teams, each team being assigned one magazine and each team member responsible for one recipe from that issue. I lucked out and wound up on Team Everyday Food, a magazine I have subscribed to for quite a while and always enjoy. And when I saw my recipe, I could not have been more excited! These chicken parm meatballs sounded like the best kind of comfort food, and with the exception of the ground chicken, I already had everything on hand that I needed to make them.

Think of this recipe as a modern spin on an old classic - chicken parm reinvented in meatball form, and who doesn't love meatballs? Despite the difference in appearance, you won't believe how much this dish tastes just like the original - the textures and flavors are all there! These ground chicken meatballs are stuffed with big chunks of mozzarella then rolled in breadcrumbs and shallow fried until golden and crispy before finally being finished in the oven. When you cut into one, the cheesy mozzarella goodness just oozes out. It's a glorious sight :) These are larger than your average meatballs - only 4 of them per pound of meat, so one per person is plenty. Sitting atop a pile of spaghetti and homemade marinara sauce, it was one of the best Sunday dinners we've had in a while!

Starting this Monday, October 15, and continuing throughout the week, Zach and Clay will be rounding up all of the recipes prepared as part of the Super Awesome Cover-to-Cover Challenge so be sure to stop by The Bitten Word and check it out :) I'll update this post with the links when they become available.

Cheesy Chicken Parm Meatballs
barely adapted from Everyday Food, October 2012

{Note: I was seriously concerned about containing the mozzarella within the meatballs throughout the cooking process, but not a single one of my meatballs leaked. As long as you seal the ground chicken mixture around the cheese and you should be good to go!}

3/4 lb spaghetti
1 1/2 cups plain breadcrumbs, divided
1/2 cup whole milk
1 teaspoon salt
1/4 teaspoon pepper
1 lb ground chicken
2 cups vegetable oil
3 oz fresh mozzarella, cut into 16 pieces
3 cups marinara sauce (I used this one)
2 tablespoons chopped fresh parsley

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

Cook the spaghetti in a large pot of boiling salted water according to the package directions.

Meanwhile, mix 1/2 cup of the breadcrumbs, the milk, salt and pepper together in a medium bowl. Add the ground chicken, and use your hands to gently mix just until evenly distributed.

Add the oil to a large straight-sided skillet (I used cast iron), and set over medium heat. Heat the oil to 350 F on a candy thermometer.

While the oil is heating, add the remaining 1 cup of breadcrumbs to a shallow dish (a pie plate works well). Separate the ground chicken mixture into 4 even portions. Working with one portion at a time, press it into a disk. Add 4 pieces of the mozzarella to the center of the disk, then shape into a ball around the cheese. Roll the meatball in the breadcrumbs, then repeat with the remaining portions of ground chicken.

Fry the meatballs in the hot oil until golden brown and crisp on all sides (you'll have to flip them), about 5 minutes. Transfer to the prepared baking sheet and allow the excess oil to drain for 1 minute. Remove and discard the paper towels, then bake the meatballs on the baking sheet until cooked through, about 15 minutes.

Divide the pasta among four bowls, then top with marinara and one meatball. Garnish with the parsley.

Serves 4

Caramelized Onion and Bacon Pizza with Fig Jam

This is my new favorite pizza.

It's a bold statement, but having made some variation of this recipe 4 times in the past month, I think it's safe to say it's also true. I guess it's not terribly surprising given that bacon and caramelized onions are two of the foods I love the most on this planet. That said, if you had told me 5 years ago that my favorite "sauce" for pizza would become fig jam, I would never have believed you. I'm so glad I decided to venture beyond the world of red sauce :)



The thing that makes this pizza so amazing is the combination of ingredients. The salty and smoky bacon and the rich sweetness of the caramelized onions are the perfect complement to one another as well as the sweet and tangy fig jam. I can't get enough of the salty/sweet combo in desserts, and I'm equally as big a fan when it comes to savory foods.



If you can get your hands on fresh figs, you simply have to make the jam I posted earlier this week and try it on this pizza. If you're having trouble finding figs though (they're elusive little guys), I have no doubt this would still be fantastic with store-bought fig jam. Pizza night will never be the same again!

Caramelized Onion and Bacon Pizza with Fig Jam
adapted from The Sweets Life

{Note: I'm always trying new pizza dough recipes. This time I used this one, though I used all of the dough to make one large pizza versus making two smaller ones. I did let the dough rise for about 1 hour before using. Also, all of these quantities for the toppings are approximate - use as little or as much of each as you like, this is just what I did.}

1 ball of pizza dough (see note above)
3 slices bacon
1 sweet onion, sliced
1/4 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 cup fig jam
2/3 cup shredded mozzarella
1 scallion, thinly sliced (for garnish, optional)

Preheat oven to 500 F with a rack in the lowest position. If you have a pizza stone, place it on the rack.

Cook the bacon in a medium skillet set over medium heat until crispy. Remove the bacon to a paper towel-lined plate. (When it cools enough to handle, crumble the bacon.) Pour off all but 1 tablespoon of the bacon fat.

Add the onions, thyme, and salt to the pan, stirring to coat. Cook, stirring occasionally, until the onions begin to soften and release some moisture, about 5 minutes. Reduce the heat to medium-low and cook, stirring frequently, until the onions are deeply browned, about 20-25 more minutes.

Roll the pizza dough out into about a 12-inch round. Spread the fig jam in an even layer over the dough, leaving a small border around the edge. Top with the crumbled bacon, caramelized onions and mozzarella.

Transfer to the pizza stone (if you don't have one, the reverse side of a baking sheet works too). Bake for 10-12 minutes, or until the crust has turned golden brown and the cheese has melted. Remove to a cutting board and let cool for a few minutes, then garnish with the scallions (if using), slice and serve.

Streusel-Topped Chocolate Chip Pumpkin Bread

I have a ton of pumpkin in my pantry right now after stocking up when I found it on sale at the end of last season. It's certainly not a bad problem to have. The only thing is, I don't have any small cans - they're all the larger ones you'd find at a warehouse club. So, when I open a can to make one recipe, it really means I need to have 2 or 3 in mind in order to use the entire thing up. And yes, I know I could just freeze the leftover puree, but right now my freezer is packed with so many odds and ends that need to be used up, I can't bear the thought of adding anything else. I'm working on reforming my freezer hoarding ways :)



Instead, after making this bundt a few weeks ago, the remaining pumpkin puree went directly into this bread. Honestly, plain pumpkin bread isn't really my thing, but add chocolate chips and a streusel topping and immediately I'm about 100 times more interested. Because this is a Cook's Illustrated recipe, it's also got a little added twist that you don't typically find in pumpkin bread recipes. The canned puree is cooked down on the stove top which gives the bread a richer, more intense pumpkin flavor. It only takes a few extra minutes, and I definitely thought it was worth it! After all, shouldn't the pumpkin be the star of a pumpkin bread?

I love the contrast in texture the streusel topping provided too. It gave each slice just a little bit of sugary crunch on top. For the most crunch, try to eat the bread within a few days. It was still delicious on days 3 and 4, but the streusel sort of started to melt into the bread (as seen in the second pic above). I can almost guarantee yours won't last that long anyway, you'll be snagging a little piece every time you walk through the kitchen :)

Streusel-Topped Chocolate Chip Pumpkin Bread
barely adapted from Cook's Illustrated, September/October 2012

{Note: if chocolate isn't your thing, you could sub toasted and chops nuts instead.}

Topping
5 tablespoons (2 1/4 oz) packed light brown sugar
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, at room temperature
1 teaspoon ground cinnamon
1/8 teaspoon salt

Bread
2 cups (10 oz) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1(15-oz) can pumpkin puree
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup (7 oz) granulated sugar
1 cup (7 oz) packed light brown sugar
1/2 cup canola oil
4 oz cream cheese, cut into 12 pieces
4 large eggs, at room temperature
1/4 cup buttermilk
1 cup chocolate chips

To make the topping: Combine all of the ingredients in a small bowl and mash together with a fork until the mixture resembles wet sand. Set aside while you make the bread batter.

To make the bread: Preheat oven to 350 F. Spray two 8 1/2 x 4 1/2-inch loaf pans with nonstick cooking spray.

In a medium bowl, whisk the flour, baking powder and baking soda together. Add the pumpkin, salt, cinnamon, nutmeg and cloves to a large saucepan. Set over medium heat and cook, stirring almost constantly, until the mixture has reduced to 1 1/2 cups (it took about 9 minutes for me). Remove the pot from the heat and add both sugars, the canola oil and cream cheese. Stir until combined (but not completely incorporated, there will still be clumps of cream cheese). Let stand for 5 minutes, then whisk until the mixture is completely homogeneous.

Combine the eggs and buttermilk in a large measuring cup and whisk to incorporate. Add to the pumpkin mixture, whisking until combined. Add the dry ingredients to the pan and fold them in with a rubber spatula. Fold in the chocolate chips.

Divide the batter between the prepared loaf pans. Distribute the topping evenly over the loaves. Bake for 45-50 minutes, or until a thin knife inserted in the center comes out clean. Transfer the pans to wire racks, and let the bread cool for 20 minutes before turning it out of the pans. Allow to cool for at least 1 1/2 hours before serving.

Makes two 8 1/2 x 4 1/2 loaves

Fig-Balsamic Jam

Remember my epic quest to find fresh figs this fall? Well, I finally hit the jackpot a few weeks ago at Trader Joe's: huge two pound containers of Black Mission figs, and though I would have paid an arm and a leg for them, they were totally reasonably priced. Score!

I desperately wanted to stock up but have found they tend to start spoiling within a few days and I knew I wouldn't be able to use them all, so I exercised some restraint. Though I do wonder if they can be frozen - anyone know for sure?



I was so giddy about my find that I didn't realize my car keys were missing until I was walking out of the store. I spent the next 20 minutes frantically retracing my steps through the store looking for those darn keys, all the while texting Shane to let him know about my dilemma. I'd given up all hope of finding them and had gone out to stand by the car and wait for Shane when I happened to peer in, and there they were - sitting in the ignition of my unlocked car. Sometimes I really think I'm losing my mind :)



Even that incident couldn't put a damper on my excitement over these figs, and I knew exactly what I was going to make first. I'd just bookmarked this fig-balsamic jam a week or so earlier on Gloria's site, I had to have it. It's super easy to make, you only need 4 ingredients! The figs are cooked down with sugar and balsamic vinegar until thick and chunky (though I did puree mine for a slightly smoother consistency). The jam is sweet and tangy and completely irresistible! And it can be used for so many things. Later this week I'll show you my new favorite way to enjoy it - it is not to be missed!

Fig-Balsamic Jam
from Authentic Suburban Gourmet via The Ginger Snap Girl (originally adapted from Ad Hoc at Home by Thomas Keller)

1 pound figs, stems removed and coarsely chopped
3/4 cup sugar
1/4 cup balsamic vinegar
1 tablespoon fresh lemon juice

Add the figs, sugar, and balsamic vinegar to a medium saucepan and set over medium heat. Bring the mixture to a simmer, stirring occasionally, then lower the heat to maintain a simmer. Continue cooking, still stirring occasionally, until the figs have broken down and the jam is thick and chunky (if you want to use a candy thermometer, the jam will register 215-220 F). Remove from the heat and stir in the lemon juice. If you prefer a less chunky jam, you can puree with an immersion blender at this point (I did).

Store in an airtight container in the fridge for up to 1 month.

Makes just over 1 cup

Homemade Maple Almond Butter

I'd never tried almond butter before making this batch a few weeks ago. Sure, I've heard plenty of people rave about it, and I've seen it on the shelves at the grocery store when I'm grabbing peanut butter, but I've never really been tempted to buy it. As I've mentioned countless times, I'm not really a fan of nuts so I didn't expect to like it. And the jars are too pricey for something that might just end up in the garbage at some point.



But then it occurred to me I could make a much smaller portion myself at home, and for a fraction of the price. And I'll admit, I was curious. Though I'm not big on almonds, I definitely enjoy almond-flavored things, such as extract, so maybe I was missing out on something? As luck would have it, I've had this giant bag of almonds from BJ's in my freezer for a while, and I was itching to use the last of it to clear some space. Plus, we were heading to Shane's parents' house for the weekend, and if I totally hated the almond butter, I was pretty sure they'd be happy to take it off my hands.



I was surprised by just how simple it was to make this almond butter at home. You only need four ingredients, and your food processor does most of the heavy lifting for you. The almonds are tossed with maple syrup and roasted, then pulsed with salt and oil in the food processor until they are transformed into thick and creamy almond butter! I'll warn you now, it will take some time for the transformation to occur and, if you're like me, you'll feel skeptical that it's ever going to happen as the nuts clump and turn into one big mass. I found this site, which includes step-by-step photos of the process really helped me feel I was on the right track.



For the record, I was missing out. This almond butter was so good! I ate it by the spoonful straight from the bowl, enjoying it more with each bite. I did eventually find a little single serving package of almond butter at my grocery store and I tried it for the sake of comparison. I preferred the flavor of the homemade, especially with the hint of sweetness from the maple syrup. The store-bought version was a tad thicker too, but I'm really splitting hairs here. I'm looking forward to trying other flavor variations and finding new ways to enjoy it at home!

Homemade Maple Almond Butter
from Food in Jars

1 1/2 cups raw almonds
3 tablespoons maple syrup
pinch salt
2-3 teaspoons canola oil

Preheat oven to 325 F. Line a rimmed baking sheet with a silpat (parchment would probably be ok too, though I haven't tried).

Spread the almonds on the prepared baking sheet then drizzle with the maple syrup. Toss to coat evenly. Roast for 20 minutes, stirring the almonds at least once halfway through. Remove the baking sheet from the oven and allow the almonds to cool for at least 10 minutes.

Transfer the cooled almonds to the bowl of your food processor. Add the salt. Begin processing to break up the nuts. Add a drizzle of the oil and process for about 30 seconds, then stop the machine and scrape down the sides. Repeat until your almond butter reaches its desired consistency - it may take a while (mine was nearly 7 minutes), so don't be concerned if it's slow-going. The amount of oil you'll need will depend on the moisture content of your almonds, and your desired consistency.

Store in an airtight container in the refrigerator.