Cocoa Banana Muffins with Peanut Butter Chips

I used to be totally fine eating the same thing for breakfast day after day. I went through a phase with Greek yogurt, granola and fruit that lasted for many months. In fact, the only reason I stopped was because fresh berries went out of season and I couldn't find a substitute I liked as much. Frozen thawed berries just aren't the same, sorry :)

There was a period where I was obsessed with eggs too. Fried, scrambled, hard-boiled, egg white omelets - that's the nice thing about eggs, lots of different options are possible with the exact same food. My egg obsession even rubbed off on Shane. I introduced him to the deliciousness that is the runny egg yolk, and fried egg on toast became his breakfast of choice on Saturday mornings.



The egg phase passed too, though I can't really pinpoint why, and since then I've craved variety in my breakfast options like never before. I probably have three or four different choices I rotate through during the week now so I never eat the same thing two days in a row. I'm even back to eating cold cereal sometimes, which is weird because prior to the start of this year it'd been 10 (maybe more?) years since I was at all interested in it.

Anyway, muffins. They're not actually in the breakfast rotation very often, but last week I had a few very brown bananas on my counter and this cocoa banana muffin jumped out at me as I searched for ideas. Technically, I think these may even be cupcakes masquerading as muffins. They're made using the cake method (butter and sugar creamed, eggs added and dry and wet ingredients alternately mixed in) plus, hello, cocoa powder, peanut butter chips and a fair amount of sugar. But there are bananas too so that has to count for something! The muffins are moist and tender and I just love the combination of flavors. Whether you call them breakfast or dessert, they're delicious and a fun change of pace when you're trying to use up those overripe bananas :)

Cocoa Banana Muffins with Peanut Butter Chips
slightly adapted from The Modern Baker by Nick Malgieri

1 1/2 cups all-purpose flour
2/3 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed very ripe bananas (about 3-4 medium bananas)
1/2 cup sour cream (light is fine)
3/4 cup (12 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs, at room temperature
1 1/4 cups peanut butter chips, divided

Preheat oven to 350 F. Line two muffin pans with paper liners.

In a medium bowl, sift the flour, cocoa powder, baking soda, and salt together (I rarely sift, but find cocoa powder tends to be lumpy if I don't). In a second medium bowl, combine the mashed bananas and sour cream, stirring until combined.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until well combined, about 1-2 minutes. Add the eggs one at a time, beating well after each addition. With the mixer on low, add half of the dry ingredients followed by the banana mixture and then the remaining dry ingredients, beating just until combined. Scrape down the sides of the bowl with a rubber spatula and then give the batter one final stir to make sure everything is completely incorporated. Stir in 1 cup of the peanut butter chips.

Divide the batter evenly among the muffin cups, filling each about 3/4-full. Sprinkle the remaining peanut butter chips over the top of the muffins. Bake for about 25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and allow the muffins to cool for a few minutes then remove them to the rack to finish cooling.

Makes about 20 muffins

Baked Quinoa Chicken Parmesan

If you had told me a year, or even six months ago, that there would come a time that Shane would request quinoa for dinner, I would never have believed you. Frankly, it's still not something I look forward to all that much. Of the dishes I've made, the buffalo chicken quinoa mac and cheese has been the biggest hit. While we both really like it, we would probably never choose it over traditional mac and cheese made with pasta if that were also an option.

Last month I discovered this baked quinoa chicken parmesan from Elly of Elly Says Opa, however, and all bets went out the window. It's been on our menu nearly once a week since I first made it, and on more than one occasion it's been because Shane specifically said "we should have that quinoa chicken parm again, it's so good!" Words I never expected to hear from my meat and potatoes husband :) In my opinion, the biggest compliment I can give this dish is that I've never eaten it and secretly wished the quinoa was pasta instead. You really won't miss it one bit!



There are several components to this meal but they can all be prepped ahead of time so at the last minute all you have to do is assemble and bake. It definitely falls in the weeknight category here. And unless you're feeding an army, this baked quinoa chicken parmesan will feed you for several days; we find the leftovers reheat very well. I love that it still feels very much like the comfort food I so crave during the winter, but with a healthier, more protein-packed twist!

It's actually been a week or twice since I last made this dish, and I can almost guarantee that as soon as Shane sees the post he's going to email me and ask when we're having it again :)



Baked Quinoa Chicken Parmesan
adapted just slightly from Elly Says Opa

1 tablespoon olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
2 tablespoons balsamic vinegar
1 (15 oz) can tomato sauce
1 (15 oz) can diced tomatoes
1/4 teaspoon red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup quinoa
2 cups low-sodium chicken broth
1 lb boneless, skinless chicken breasts, cooked and cut into bite-size pieces
1 cup shredded part-skim mozzarella cheese, divided
2 tablespoons grated Parmesan cheese
2 tablespoons panko breadcrumbs
2 tablespoons chopped fresh parsley

Preheat oven to 375 F. Spray a 2-qt baking dish with nonstick cooking spray.

To make the sauce: Add the oil to a large saucepan set over medium heat. When it shimmers, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds to 1 minute, just until fragrant. Add the vinegar and scrape the bottom of the pan to release any browned bits. Continue cooking until the vinegar is almost completely absorbed. Stir in the tomato sauce, diced tomatoes, red pepper flakes, basil, oregano, and salt and pepper to taste. Bring the sauce to a gentle boil, then reduce the heat and allow to simmer as you continue with the recipe.

To make the quinoa: Add the quinoa to a fine-mesh strainer, and rinse well under cold water (if you don't, it will have a bitter taste). Transfer the quinoa to a saucepan and add the chicken broth. Set over medium-high heat and bring to a boil, then cover and reduce the heat to low. Simmer for 20-25 minutes, or until the liquid has been absorbed.

Add the cooked quinoa and the chicken to the sauce and stir to combine. Add half of this mixture to the prepared baking dish then top with 1/2 cup of the mozzarella. Add the remaining half of the quinoa mixture and sprinkle with the remaining mozzarella. Top with the Parmesan cheese and then the breadcrumbs.

Cover the dish with foil and bake for 15 minutes then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown. Garnish with the parsley before serving.

White Chocolate and Lemon Biscotti

White chocolate and lemon - it's a flavor combination I've seen in other recipes, but always been a little bit hesitant to try. I definitely like citrus paired with chocolate, especially orange and dark chocolate, but for some reason white chocolate and lemon just seemed a little more out there. I've been slowly coming around on it though, and the more I thought about it, the more I was convinced it had the potential to be great. White chocolate is, believe it or not, my favorite chocolate and I love all things lemon! Maybe I'd actually been missing out not pairing the tart and tangy lemon with sweet white chocolate?

I decided to give this flavor due a shot in a biscotti recipe first. To be honest, I chose the biscotti because the recipe was super quick and easy and after having already spent a long day in the kitchen, I was craving simplicity. There's no butter or oil in this recipe, the only fat comes from the eggs. Well, the eggs and the white chocolate, which is not only drizzled over the top of the biscotti but chunks are also incorporated into the dough itself. You'll only need about five minutes to throw the dough together then you can let the oven take over and do the rest of the work for you.



I'm not a dunker since I don't drink coffee or tea, so I don't like my biscotti super crispy and so hard that dunking is practically required. This recipe had the perfect consistency for me - crunchy, but not overly so. And the flavor definitely had me kicking myself for having avoided the lemon and white chocolate combo for so long. Absolutely delicious! The lemon is fairly subtle but it perfumes the biscotti. Even with so much white chocolate incorporated, the cookies aren't overly sweet.

Now if you'll excuse me I need to go pin every white chocolate and lemon recipe I can find :) I think it'll be such a nice combo for spring, if it ever decides to arrive here... Three straight weekends of snow this month, I'm so ready!

White Chocolate and Lemon Biscotti
just barely adapted from Cooking Light, January 2002 (via MyRecipes)

{Note: I like bars of white chocolate, not chips, for this recipe. At the very least, use bar chocolate for the drizzle - it'll melt more easily than chips.}

Biscotti
3/4 cup sugar
2 teaspoons lemon zest
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 large eggs, at room temperature
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 oz white chocolate, roughly chopped

Drizzle
2 oz white chocolate, finely chopped

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

Add the sugar and lemon zest to a large bowl. Use your fingertips to rub the zest into the sugar until the sugar is moist and fragrant. Add both extracts and the eggs, then use a hand mixer to beat the mixture on medium speed until well combined. Add the flour, baking soda, and salt to the bowl and mix on low speed until incorporated. Use a rubber spatula to mix in the chopped white chocolate.

Transfer the dough to the prepared baking sheet. Divide it in half and shape each half into a log that's about 12 inches long and 2 inches wide. The dough is fairly sticky - if you wet your fingertips it'll be easier to work with it and not have it stick to you like crazy.

Bake for 30-35 minutes, or until the logs are golden and set, but still slightly soft. Remove the baking sheet to a wire rack and allow to cool for about 15 minutes (maintain the oven temperature). Meanwhile, set a wire rack inside a rimmed baking sheet. Use a sharp knife to cut the logs, on the diagonal, into 1/2-inch slices. Transfer the cookies to the wire rack you set inside the baking sheet, cut side down. Bake for an additional 18-20 minutes, flipping the cookies halfway through, until golden brown. They'll still be slightly soft in the center, but will firm up as they cool. Remove and transfer to a second wire rack to cool completely.

Meanwhile, add the remaining white chocolate to a small bowl. Microwave in 30-second bursts on 50% power, stirring in between each, until the chocolate is melted and smooth. Drizzle over the cooled biscotti decoratively.

Homemade Pizza Rolls

I was scrolling through Pinterest last week (the single best way to procrastinate) when a photo of these pizza rolls jumped out at me. I mean, pizza rolls! I haven't given them much thought in, oh, 15 years, but seeing that picture immediately took me back to that time. Pizza rolls were a staple of our high school years. I couldn't cook to save my life, but I could operate the microwave so pizza rolls were a very popular after-school snack. Even though half the filling inevitably oozed out while they cooked, they were so quick and easy we turned to them over and over again.



I honestly can't remember the last time I had pizza rolls and I'd be lying if I said I was ever tempted by them when I pass through the frozen foods in the grocery store, so making this recipe wasn't about satisfying a craving. I just think it's really fun to attempt homemade versions of foods that are typically store-bought. Just to see if it's possible, you know?



This recipe is deceptively simple, if not a little time-consuming thanks to all the assembly going on. A quick tomato mixture is made, then combined with cheese and basil to comprise the filling. Wonton wrappers are used to enclose the filling and then the pizza rolls are frozen briefly before being fried. Like I said, assembly takes some time, but once you get in a groove it's not bad. And these can be frozen for a month so make a whole bunch at once and then pull them out as you need them!

When I told Shane I was making these pizza rolls, his eyes lit up. If I liked pizza rolls back in the day, he *loved* them. And this homemade version absolutely exceeded his high expectations! Once fried, the wrappers are super crisp while the filling hidden inside is gooey, cheesy and flavorful. We both had to restrain ourselves from grabbing one after another so there'd be enough left to photograph and share here. These pizza rolls would be a great appetizer at your next party or a fun snack to enjoy on game day (or Oscar night - did you guys watch? I was so glad to see Argo win Best Picture!).



A few quick notes about the recipe: First, it calls for pre-shredded cheese - the one you buy in a bag. I normally advise against using it but the folks at America's Test Kitchen actually tested this recipe with freshly shredded cheese and in the end decided the bag stuff was well-suited to this recipe. The agents used to keep it from clumping actually help hold the filling together so just go with it :) I was super nervous the filling would leak out when I fried the rolls, but I didn't have a single issue here. Also, while these were at their best just a few minutes after they were fried, we still thought they were quite good at room temperature.

Updated to add: There have been a few questions about baking these instead of frying them. While I didn't try it, America's Test Kitchen did and said they turned out chewy rather than crispy on the outside (you can see their comment here). If anyone has luck with baking them, please come back and let us know :)

Homemade Pizza Rolls
from America's Test Kitchen Feed

{Note: the original recipe also included 1/2 teaspoon of ground fennel, which was intended to lend some sausage flavor without actually adding sausage. I didn't have any on hand, and the filling was plenty flavorful without it, but I'll leave the decision up to you.}

2 tablespoons extra-virgin olive oil
3 tablespoons tomato paste
4 garlic cloves, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 (14 oz) can diced tomatoes, drained well (juice reserved) and chopped fine
3 tablespoons cornstarch
2 cups (8 oz) shredded 6-cheese Italian blend
3 tablespoons minced fresh basil
5-6 dozen wonton wraps
vegetable oil for frying

Add the oil to a 12-inch nonstick skillet and set over medium heat. When the oil shimmers, add the tomato paste. Cook, stirring continuously, for about 3 minutes, or until the mixture is a deep rust color. Add the garlic, oregano, and red pepper flakes to the pan. Cook for about 30 seconds, or just until fragrant. Mix in the chopped tomatoes and the reserved juice. Allow the mixture to come to a simmer, then continue cooking until it has thickened and reduced to a thick paste. This will take about 10 minutes, and when it's done, you should have about 1 cup. Transfer to a heatproof bowl and refrigerate for at least 30 minutes, or up to 2 days.

Meanwhile, line rimmed baking sheet with parchment paper. Using a fine mesh sieve, dust about half of the cornstarch onto the parchment.

Add the cheese and the basil to the chilled tomato mixture and stir to combine. Season the mixture to taste with salt and pepper. To assemble: Place the wonton wraps on a plate and cover with a damp towel (this will prevent them from drying out). Fill a small bowl with water and set on your work surface. Working with a few wrappers at a time, lay them on your work surface. Add 1 teaspoon of filling to the center of each wrapper. Dip your finger in the water, and moisten the edges of one of the wrappers. Fold the bottom of the wrapper up and over the filling, then continue to roll toward the opposite edge. When you finish, the seam should be on the bottom. Gently press your fingers on either side of the filling to work out any air, then press the edges to seal completely. This is optional but the sides will be a bit long, so feel free to trim them down (I did). Transfer to the prepared baking sheet (seam side down). Repeat the sealing process with the other wrappers then continue to fill and seal using the remaining filling and wrappers. (Note: place additional sheets of parchment dusted with the remaining cornstarch between layers of pizza rolls on the baking sheet.)

Once you've assembled all of the rolls, cover the baking sheet with plastic wrap and transfer to the freezer for at least 30-60 minutes (until they are firm) or up to 1 month.

Meanwhile, set a wire rack inside a rimmed baking sheet. Top the rack with a layer of paper towels. Add enough vegetable oil to a pot to measure about 1 1/2 inches deep - you can do this in a large Dutch oven or a smaller pot but just be aware that you should fry fewer rolls at a time in the smaller pot so as not to overcrowd and drop the oil temperature too much. Set the pot over medium to medium-high heat and heat the oil until it measures 375 F on a candy thermometer. Add the pizza rolls (how many depends on how big a pot you used) and cook for about 2 minutes, stirring and flipping them over a few times so both sides brown evenly. Try to maintain the oil temperature between 350 and 375 F - adjust the heat under the pot as necessary. Use a spider strainer to transfer the pizza to the wire rack you prepared earlier to allow any excess oil to drain. Return the oil to 375 F before frying the next batch of rolls. Continue until they've all been fried.

The rolls will be very hot when they come out of the oil so let them cool for a few minutes before serving. Serve as is or with marinara sauce for dipping.

Makes 5-6 dozen

Beer Batter Bread

I remember growing up "bread and butter" used to be a thing. At dinner there would be a loaf of fluffy white sandwich bread and we'd smear it with what I suspect was probably some type of margarine spread (my memory fails me on the specifics). I must have gotten my fill as a kid because these days I'm really not much for bread or rolls with my dinner unless we're out at a restaurant, in which case all bets are off :)

We've been eating a lot of soup lately, and I know in Shane's mind it's a stretch to call a bowl of soup a complete meal, so one night I decided to make him bread to go with it. While I'm not big on it, he still loves a slice of bread served alongside dinner. Of course I waited until about 5 pm to come up with this plan (typical...) so my options were limited.



Luckily, this beer batter bread is one you can whip up at the last minute on a total whim. There are only a handful of ingredients, most of which I can almost guarantee you have in your house at all times. It's a quick bread so you won't find yeast among the ingredients required, which also means the prep time is literally just a few minutes. A handful of dry ingredients are whisked together, and then a bottle of beer is stirred in. Transfer the batter to the baking pan, drizzle with melted butter and into the oven it goes. And best of all, when it's done baking there's no waiting for it to cool! Is there anything better than a thick slice of warm bread slathered in butter? I think not.

You could make this bread with almost any beer you like so it's perfect to use up those random bottles hanging out in the back of the fridge. For me, that meant grabbing a wheat beer leftover from a 12-pack we brought home from Canada last summer. The bread will take on the characteristics of the beer you choose so be sure to go with something you like drinking. I love that you could make this bread five times with five different beers and the result would be a slightly different flavor profile every time!

Beer Batter Bread
from The Williams-Sonoma Baking Book

3 cups all-purpose flour
3 tablespoons packed light brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 (12 oz) bottle beer, at room temperature and unopened
4 tablespoons unsalted butter, melted

Preheat oven to 375 F. Spray a 9x5-inch loaf pan with nonstick cooking spray.

In a large bowl, whisk the flour, brown sugar, baking powder, and salt together until combined. Open the beer and immediately pour it all into the bowl with the dry ingredients (there will be lots of foam, that's ok). Stir the batter until it just comes together - it's going to be very thick and a little lumpy so don't try to use a whisk here.

Transfer the batter to the prepared pan, spreading it into an even layer. Drizzle the melted butter over the top of the batter. Bake for about 35 minutes, or until a toothpick inserted in the center of the bread comes out clean. Transfer the pan to a wire rack and allow the bread to cool for 5 minutes before turning it out of the pan. You can cut into this bread and serve it warm or wait for it to cool to room temperature - either way, slather with butter first :)

{Note: the recipe suggested this recipe be served the day it was made, but we ate leftovers the following day too. I just popped them in the microwave for 15-20 seconds to soften and warm them up.}

Pan Seared Salmon with Asian Barbecue Glaze

Earlier this week Shane had plans with his friends after work so I was on my own for dinner. My first instinct was to take the easy way out and call a big bowl of popcorn dinner, or throw together my favorite boxed macaroni and cheese. I was still mulling over my options when I ran out to the store to grab a few things. Even when I know exactly what I want, I still tend to browse the aisles quite a bit rather than grab what I need and go, and on this day I was so glad I did.

I stumbled upon the most gorgeous sockeye salmon, and immediately decided it would be perfect for dinner that night! Salmon is my favorite fish, and it's really not any more difficult or time consuming to cook than mac and cheese; the choice was easy. We go through phases with salmon and we are definitely in the midst of one right now. It was even on our Valentine's Day menu last week! I'm willing to bet Shane was a little jealous that I made it when he wasn't around :)



We're pretty boring when it comes to preparing our salmon - in fact, I'd say 9 out of 10 times we make this panko-crusted salmon. I decided to branch out a little and try something new, figuring if it was a bust at least I'd be the only one who had to eat it. I should have known better though because the recipe was from Cook's Illustrated and they so rarely disappoint.

This salmon is so quick and easy, it's a perfect weeknight dinner idea but I'd also gladly serve it to company. The salmon is sprinkled with a tiny bit of brown sugar (which helps it to caramelize quickly) and seared for just a minute on each side, then it's finished in the oven. Total cooking time? 10 minutes, if that! I think it'd be perfectly delicious if you stopped there, but to take it over the top a sweet and tangy Asian barbecue glaze is added. I got distracted and overcooked my salmon by a minute or two, but it was still a fantastic dinner, especially served with my first asparagus of the season!

Pan Seared Salmon with Asian Barbecue Glaze
barely adapted from Cook's Illustrated, January/February 2011

Glaze
2 tablespoons ketchup
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 tablespoons light brown sugar
1 tablespoon low-sodium soy sauce
1 tablespoon toasted sesame oil
2 teaspoons sriracha sauce
1 teaspoon grated fresh ginger

Fish
1 teaspoon light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon cornstarch
4 (6-8 oz) skin-on salmon fillets
1 teaspoon canola oil

Preheat oven to 300 F.

To make the glaze: Add all of the ingredients to a small saucepan and whisk until combined. Set the pan over medium heat and bring the mixture to a boil. Reduce the heat and simmer for about 3 minutes, or until the sauce has thickened. Turn off the heat under the pan, cover and set aside while you prep the fish.

In a small bowl, stir together the brown sugar, salt, and cornstarch. Pat the salmon fillets dry with paper towels then season each of them with black pepper. Distribute the brown sugar mixture evenly over the fillets.

Add the oil to an ovensafe 12-inch nonstick skillet. Set over medium-high heat and when the oil just begins to smoke, add the salmon (skin side up). Cook for 1 minute, or until nicely browned, then flip the fillets over and cook skin side down for 1 more minute. Turn off the heat under the pan and spoon some of the glaze over each piece of fish. Transfer the pan to the oven and continue cooking the fish until an instant-read thermometer inserted in the thickest part registers 125 F. Your cooking time will vary depending on how thick your fish is, but roughly about 5-7 minutes.

Salted Caramel Bundt Cake

I made this cake a few weeks ago when I was house sitting for Shane's parents as they lounged on a beach somewhere in Mexico. I probably would rather have been there staring at the crystal blue water with them, but I really do enjoy my time alone at their house. It's so peaceful and serene, and I often don't notice just how nice that is until I come home. Aside from the fact that the beach is literally steps away, there's very little traffic on their road and the trees offer some privacy from your neighbors which is in stark contrast to our busy road and the houses built right on top of one another.

You come to know your neighbors very well here, maybe too well. Though sometimes it can be amusing... Yesterday my neighbor's dog got loose, and I watched as they chased him up and down the street trying to lure him home with a box of Trix. Now I don't have a dog so what do I know, but Trix?! Probably wouldn't have been my first choice...



Anyway, I've gotten majorly sidetracked, let's talk about this bundt cake. My friend Di posted it last year and the minute I saw "salted caramel," I was sold. I don't know that I've seen too many recipes incorporating salted caramel that I didn't want to immediately make :) I just can't get enough of its salty-sweet goodness!

You start off making a salted caramel syrup here, which is then incorporated right into the batter for the cake. Di had mentioned she wasn't a huge fan of the original glaze for this cake so I used the icing from the apple bundt I made last year instead. The combination was delicious! This cake is moist and has a very tight crumb - the texture is similar to a pound cake, but not quite as dense. It's also not super sweet as you might expect with both sugar and the salted caramel syrup in it. I tried one slice and left the rest on the counter for Shane's parents to find when they came back from Mexico the following day. Hopefully it made the transition back to "real" life a little sweeter!



Salted Caramel Bundt Cake
syrup and cake adapted from Cake Simple by Christie Matheson via Di's Kitchen Notebook, icing from this cake

{Note: this recipe is made in a mini bundt pan (6 cup, as noted below). I haven't tried doubling the recipe and baking it in a standard bundt pan so I can't say for sure how it would turn out.}

Salted Caramel Syrup
1 cup (200 g) sugar
3/4 cup water, divided
1 teaspoon light corn syrup
1/8 teaspoon fleur de sel

Cake
2 cups (240 g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons (144 g) unsalted butter, at room temperature
1 1/4 cups (250 g) sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/3 cup salted caramel syrup
1 cup whole milk, at room temperature

Icing
1/4 cup packed light brown sugar
2 tablespoons unsalted butter
1 1/2 tablespoons milk
1/2 teaspoon vanilla extract
1/8 teaspoon fleur de sel
1/2 cup confectioners' sugar, sifted

To make the syrup: Add the sugar, 1/4 cup of the water, and the corn syrup to a medium saucepan. Stir to combine. Set the pan over medium heat and bring to a boil, then cover the pan. Continue cooking for 2-3 minutes with the lid on (this allows the steam to clean any stray sugar crystals from the sides of the pan). Remove the cover and cook until the sugar becomes dark amber in color, swirling the pan occasionally so the sugar cooks evenly. Remove the pan from the heat and add the remaining water - be *very* careful, it will bubble quite vigorously. Set the pan back over medium-low heat and whisk until the syrup is completely smooth. Stir in the salt. Transfer the mixture to a heatproof measuring cup and allow to cool to room temperature before proceeding with the cake.

To make the cake: Preheat oven to 350 F. Spray a 6-cup bundt pan with nonstick cooking spray with flour. Whisk the flour, baking powder, and salt together in a medium bowl.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, then mix in the vanilla. With the mixer on low, gradually add the caramel syrup, mixing until incorporated (my batter looked slightly curdled at this point, so if yours does too don't worry - it'll come together in the next step). Alternately add the dry ingredients in three additions and the milk in two, beating just until incorporated.

Transfer the batter to the prepared pan and level the top. Bake for 45-50 minutes, or until a toothpick inserted in the cake comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes before turning it out onto the rack to cool completely.

To make the icing: Combine the brown sugar, butter and milk in a small saucepan. Set over medium heat, and bring to a boil, whisking almost constantly. Boil for 1 minute, whisking constantly. Remove the pan from the heat and stir in the vanilla and salt. Whisk in the confectioners' sugar, a little at a time, until it is completely incorporated and the icing is smooth. Gently stir the icing until it starts to thicken, then pour it over the cooled cake. (The icing will set up quickly, so don't make it in advance - wait until the cake has cooled completely.)

Slow Cooker Loaded Baked Potato Soup

If we're talking about potatoes, I have to tell you guys - baked potatoes are actually pretty far down on my list. If we're at home, mashed potatoes are my go-to. Whether they're simply made with just butter and milk, or if the flavor is punched up with roasted garlic or cheese, I'm all about the creamy texture. When we're eating out and I'm presented with potato options, it's hard for me to pass up french fries. Crispy on the outside and soft inside, they're kind of like potato chips in that I can never eat just one :)

I mostly turn to baked potatoes at home when I want a super low maintenance side. It doesn't get much easier than poking a few holes in the potato and throwing it in the microwave, right? There's even a "baked potato" button on our microwave so it is truly a no-brainer.



My favorite thing about baked potatoes is that you get to load them up with all kinds of amazing toppings, and when I do make them I go all out - bacon, cheese, butter, sour cream, scallions - I think you get the picture. The awesome thing about this recipe is that you get all of those flavors in a big bowl of creamy, comforting soup. Plus it's made in your slow cooker! There's a little bit of prep work involved but it doesn't take long and it adds bacon flavor throughout the soup, which is obviously a very good thing. After trying my first few bites I turned to Shane and declared that this loaded baked potato soup literally tastes like the best mashed potatoes I'd ever had, and I'm pretty sure he agreed. It's thick and creamy with some texture from the potatoes (they're not all pureed completely, though I suppose you could go that route if you'd rather).

My only disappointment is that I waited until winter was nearly over to finally make this soup. It's safe to say it'll be in heavy rotation for the next few weeks :)

Slow Cooker Loaded Baked Potato Soup
from Slow Cooker Revolution

8 slices bacon, cut into 1/2-inch pieces
1 large onion, minced
2 garlic cloves, minced
1/2 teaspoon dried thyme
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth, divided
3 lb russet potatoes, peeled and cut into 1/2-inch pieces
8 oz shredded cheddar cheese, plus extra to garnish
1/2 cup heavy cream
3 scallions, thinly sliced, to garnish

Set a 12-inch skillet over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is browned and crisp. Transfer to a paper towel-lined plate and allow to cool slightly, then refrigerate until you're ready to serve the soup.

Remove all but 2 tablespoons of the bacon fat from the pan. Increase the heat to medium-high, and add the onion, garlic and thyme. Cook, stirring occasionally, for about 8 minutes, or until the onions have softened and are golden brown. Sprinkle the flour over the onion mixture and cook for 1 minute (just to cook off the raw flavor). Gradually add 1 cup of the chicken broth to the skillet, whisking to incorporate and scraping any browned bits from the bottom of the pan. Once completely incorporated, transfer the onion mixture to the slow cooker.

Stir the remaining 3 cups of chicken broth and the potatoes into the slow cooker as well. Cover and cook on low for about 4 hours, or until the potatoes are fork-tender. Remove 2 cups of the potato mixture to a bowl and mash until smooth. Add the cheddar to the slow cooker, one handful at a time, stirring to fully melt and incorporate. Mix in the heavy cream and the potatoes you mashed. Cover the slow cooker and allow the soup to heat through, about 5 minutes, then season to taste with salt and pepper.

To reheat the bacon: place on a paper towel-lined plate and microwave for about 30 seconds, or until crisp. Serve bowls of the soup garnished with the bacon, extra cheddar and the scallions.

Chocolate Truffle Cookies

For Christmas this year, I was thrilled to receive quite a few Amazon gift cards. It doesn't get much better than Amazon, as far as I'm concerned. There's almost nothing I can't buy on Amazon, and since we have the Prime membership things ship quickly, which satisfies my need for instant gratification.

The only downside, at least for someone like me who is constantly paralyzed by indecision, is that there are almost *too* many choices. It's now the middle of February, nearly two months since Christmas, and guess what I've bought with my Amazon credit? Not one single thing. Oh sure, I've added plenty of items to my cart, but I can never seem to pull the trigger on any of them.

In related news, I've been hoarding the same $20 of iTunes credit for longer than I care to admit... :)



Anyway, a few weeks ago I decided to request a few new-ish cookbooks from my library to flip through, figuring maybe it'd be the push I needed to place an order and add one (or more) of them to my collection. A number of the books ended up coming in at the same time so there's an embarrassment of riches in my bookcase right now. It snowed (again!) here this weekend which meant I had plenty of time to start putting some of the recipes from these books to the test!

First up? The chocolate truffle cookies from The Dahlia Bakery Cookbook. I flagged these on my very first flip through the book, with a title like that they had Shane's name written all over them. These cookies are serious business - between the bittersweet chocolate melted into the dough and the chocolate chips stirred in before baking, this recipe has 2 pounds of chocolate in it! The good news is that weight measurements are provided for the ingredients, so you can easily scale back. That's exactly what I did, making 1/3 of the recipe below, yielding a very manageable 10 cookies.



The smell of these cookies baking is better than just about any candle I've ever burned in my house - it was torture waiting for them to cool so I could dig in! Shane walked in the door from an 18-mile run and these were waiting on the counter for him. He showed amazing restraint by eating lunch before he grabbed his first cookie, but once he did, he was hooked! These cookies are uber-chocolatey, with a chewy texture and that classic brownie-like crackled top. Seriously, so good! If you have a chocolate lover in your life, you have to make these for them.



Oh, and for the record, this cookbook is well on its way to ending my Amazon drought. I usually like to try at least two recipes from a book before ordering, but I'm half-tempted to order based solely on how much we loved this one.

Chocolate Truffle Cookies
barely adapted from The Dahlia Bakery Cookbook by Tom Douglas

1 1/4 cups (205 g) all-purpose flour
3 tablespoons plus 1 teaspoon (20 g) unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
20 oz (567 g) bittersweet chocolate, finely chopped
10 tablespoons (140 g) unsalted butter, at room temperature
2 1/4 cups (460 g) sugar
6 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups (340 g) mini chocolate chips

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

Sift the flour, cocoa powder, baking powder, and salt into a medium bowl. Place the chocolate in a microwave-safe bowl. Microwave in 30-second bursts on 50% power, stirring in between each, until the chocolate is melted and smooth. Set aside to cool slightly while you proceed with the dough.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until well combined, about 3 minutes. Add the eggs one at a time, beating to incorporate before adding the next. Increase the mixer to medium-high and beat for 2 minutes until the dough is pale yellow in color and has a light, creamy consistency. Add the melted chocolate and vanilla and beat just until incorporated. Add the dry ingredients and the mini chocolate chips, and use a rubber spatula to fold them into the dough, mixing just until combined.

Immediately portion all of the dough into 2-oz portions using a large cookie scoop. Scoop all the dough now - it will firm up as it sits and become much more difficult to work with. Once you've portioned all the dough, space 2 inches apart on the prepared baking sheets (if you have more dough than room on the baking sheets, set the dough aside to bake after the first batch - do not refrigerate. Chilled dough won't bake properly.) Gently press down on the balls of dough to flatten them slightly.

Bake for 12-14 minutes, rotating the baking sheets front to back and top to bottom halfway through, until the edges of the cookies are set and the tops are evenly cracked. Transfer the baking sheet to wire racks, and let the cookies cool for 5 minutes before removing them to the racks to cool completely.

Makes about 30 cookies

Simple Sesame Noodles

After sharing a few slightly more complicated recipes this week, I thought we'd head into the weekend with one that's about as simple as can be. This is the kind of recipe I turn to when all I want to do is pick up the phone and order Chinese food or a pizza rather than cook us dinner. It's also my go-to when I've spent the day baking and have completely destroyed the kitchen - dirty dishes from one end to the other, it's safe to say I'm not really a "clean as you go" baker.

The beauty of these noodles is that no matter how lazy I'm feeling or how messy the kitchen is, I can always talk myself into taking 10 minutes to whip them up. Seriously, that's about all the time you need to make this happen. Throw some noodles into a pot of boiling water and while they cook, make the sauce by whisking together just a handful of ingredients you probably have in your pantry. Drain the noodles, toss them with the sauce and serve!



Despite the simplicity, these sesame noodles are full of flavor. An added bonus is that they're as good at room temperature as they are warm. I've even had success reheating leftovers in the microwave. In these pictures, I used noodles I picked up in the Asian section at my grocery store, but I've made the recipe with linguine and spaghetti too, so use whatever you can find.

Happy Friday guys! :)

Simple Sesame Noodles
from The Pioneer Woman (via The Cutting Edge of Ordinary)

12 oz noodles
1/4 cup soy sauce
2 tablespoons sugar
4 garlic cloves, minced
2 tablespoons rice vinegar
3 tablespoons sesame oil
1/2 teaspoon hot chili oil
4 tablespoons canola oil
4 scallions, thinly sliced

Cook the noodles in a large pot of boiling salted water according to the package instructions.

Meanwhile, in a large heatproof bowl, whisk together the soy sauce, sugar, garlic, rice vinegar, sesame oil, chili oil, and canola oil. Season to taste with salt and pepper.

When the noodles have finished cooking, drain them, then add them to the bowl with the sauce. Toss until all of the noodles are coated. Add the scallions (reserving a few for garnish) and toss again. Divide amongst your serving bowls, garnish with a few scallions and serve.

Dark Chocolate Soufflé Cake

Happy Valentine's Day! Whether you're celebrating the holiday or boycotting it, I think we can all agree it provides the perfect excuse to indulge in chocolate. As if we needed one :)

For weeks I've been planning to make a rich chocolate cake for Valentine's Day. The one I had in mind was completely over the top - the kind of cake I imagine you only need about two bites of to feel satisfied. The recipe was fairly involved and required some advance planning, and because procrastination is a way of life for me I ran out of time and couldn't make it happen. Well, not for Valentine's Day anyway. But, it just so happens that my birthday is later this month so I'll get another crack at it! I'm all about making my own birthday cake, no matter how many family members object and try to talk me out of it...



So I guess it's sort of true that this dark chocolate soufflé cake was my plan B, but it doesn't really do it justice to refer to it like that. It's impossibly dark and chocolatey thanks to the inclusion of not only cocoa powder, but also both semisweet and unsweetened chocolate. The recipe also calls for a hefty dose of instant espresso powder, which further enhances the chocolate flavor. While it's rich, the cake also has a light, airy texture and because it's from Cooking Light, it's actually not all that indulgent calories-wise. And that's a good thing because it means you can top your cake with a huge dollop of sweetened whipped cream without an ounce of guilt! The cake itself isn't very sweet, and I think the whipped cream would be the perfect accompaniment.



Whether you bake this dark chocolate soufflé cake as a last minute treat for your Valentine or enjoy it all on your own, just make it :) I'm spreading the love and sending most of ours to work with Shane tomorrow as a gift to his co-workers. Chocolate for everyone; it is Valentine's Day after all!

Dark Chocolate Soufflé Cake
from Cooking Light, November 1997

1/2 cup granulated sugar
1/2 cup packed dark brown sugar
3/4 cup water
1 tablespoon instant espresso powder
2/3 cup Dutch-process cocoa powder
1/4 teaspoon salt
2 oz semisweet chocolate, finely chopped
2 oz unsweetened chocolate, finely chopped
2 tablespoons Kahlua
3 large egg yolks
1/3 cup cake flour
6 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
confectioners' sugar, to garnish

Preheat oven to 300 F. Spray a 9-inch springform pan with nonstick cooking spray.

In a large saucepan, stir together 1/2 cup of the granulated sugar, the brown sugar, water, and espresso powder. Set the pan over medium heat and, stirring occasionally, bring the mixture to a boil. Remove the pan from the heat and add the cocoa powder, salt, semisweet chocolate and unsweetened chocolate. Whisk until the chocolate has melted and the mixture is smooth. Whisk in the Kahlua and the egg yolks just until combined then stir in the flour until incorporated. Set aside to cool to room temperature.

Meanwhile, combine the egg whites and the cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the egg whites are foamy, then (with the mixer still running) gradually add the remaining 1/3 cup of granulated sugar. Increase the mixer to medium-high speed and beat the egg whites until stiff peaks form. Add 1/4 of the egg white mixture to the chocolate mixture and gently fold in using a rubber spatula. Fold in the remaining egg white mixture in three additions.

Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and let the cake cool completely in the pan. Remove the sides of the pan and dust the cake with confectioner's sugar before serving.

Homemade Four-Cheese Ravioli Hearts with Porcini Mushroom Sauce

I was pretty content eating dried pasta for the first 30 years of my life. It's cheap and easy, what's not to like? But last year we started making this fettuccine alfredo, and since the recipe specifically noted that fresh pasta would yield better results, I began buying it from the refrigerator section at my grocery store. The first time we tried it I remember thinking there was no going back. Fresh pasta is a million times better than dried, there really is no basis for comparison!



I knew eventually I wanted to start making the fresh pasta rather than buy it, but it took me a while to build up the courage to try it. And then once I did, I felt kind of silly for having put it off so long. What seemed so daunting at first was actually really simple and not nearly as time consuming as I had anticipated! I "borrowed" one of the simple countertop rollers from my mom (ummm, more than a year ago, I'm not sure she's expecting to see it again at this point :) ) and have grown to love it, but I've been told you can also roll the pasta with just a rolling pin and some elbow grease. If you've never made homemade pasta, I found this tutorial from Annie really helpful when I was starting out. It's still the recipe I use most often when I make fresh pasta.





Last month when I was trolling Pinterest for Valentine's Day ideas, I came upon this heart-shaped ravioli and fell in love. We're staying home and cooking dinner for Valentine's Day, and I thought they would be perfect. I actually made them a few weeks ago and popped them in the freezer so all I have to do tomorrow is boil some water and throw them in. Easy peasy! This was my first time making ravioli and it wasn't any more difficult than fettuccine, though the assembly did take some time. I might enlist a helper next time to move things along more quickly :)



I snuck a few of the ravioli out early so I could share them with you before Valentine's Day. Even though I was only making them for myself, I took the time to whip up a quick porcini mushroom sauce. Shane doesn't like mushrooms so it was definitely a special treat and I enjoyed every last bit of it! The ravioli were fantastic too, though with four different types of cheese stuffed inside of them, I didn't expect anything less. I haven't decided what I'm going to serve with the ravioli tomorrow, but I know at least one portion of our special meal is going to be absolutely delicious!

Homemade Four-Cheese Ravioli Hearts with Porcini Mushroom Sauce
ravioli adapted from Annie's Eats, sauce adapted from Bon Appetit, January 2000 (via Epicurious)

Ravioli
1 lb fresh homemade pasta
1/2 cup part-skim ricotta
1/2 cup shredded mozzarella
1/2 cup shredded asiago
1/2 cup shredded parmesan
1 clove garlic, finely minced
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. dried parsley
1/4 tsp. salt
pinch ground black pepper

Sauce
1 1/2 oz dried porcini mushrooms
1 cup hot water
2 tablespoons olive oil
1 large shallot, finely chopped
2 garlic cloves, minced
1/2 cup dry Marsala
1/2 cup dry vermouth
2 cups low-sodium chicken broth
1 tablespoon unsalted butter, at room temperature
1 tablespoon all-purpose flour
chopped fresh parsley, to garnish

To make the ravioli: Roll the pasta into sheets - they should be thin enough that you can see the outline of your fingers through the sheet. Cover the dough with a damp towel. Stir all four cheeses, the garlic, and the herbs and seasonings together in a medium bowl. Working with one sheet of pasta at a time (and keeping the others covered so they don't dry out), use a heart-shaped cookie cutter to cut hearts from the dough. Use a heart-shaped cookie cutter to cut out pasta shapes. Place about 2 teaspoons of filling in the center of half of the hearts. Brush the outer edge of the heart with water (it's easiest to use your finger to do this), then top with a second heart. Press around the filling to remove air, then press the sides together to seal the ravioli. Transfer to a rimmed baking sheet dusted with flour. Repeat with the remaining hearts, then repeat the process with the other sheets of dough.

{Note: at this point you can freeze the ravioli if you don't want to cook them immediately. I set mine on a rimmed baking sheet I'd dusted with flour and let them dry at room temperature for 30 minutes to an hour, then transferred the baking sheet to the freezer, and once the ravioli were frozen moved them to a resealable plastic bag.}

To make the sauce: Place the mushrooms in a small bowl. Pour the water over them and then cover the bowl with plastic wrap. Let stand for 30 minutes, or until the mushrooms have softened.

Meanwhile, fill a large pot with water and bring to a boil so you're ready to cook the ravioli when the sauce is done.

Remove the mushrooms, squeezing excess liquid back into the bowl. Set the mushrooms aside and save the liquid.

Set a large skillet over medium heat and add the oil. Heat until shimmering, then add the shallot. Cook, stirring frequently, until the shallots have softened and are starting to brown around the edges. Add the garlic and cook for about 1 minute, just until fragrant. Stir in the Marsala and the vermouth. Bring the mixture to a boil and cook until most of the liquid has evaporated. Add the the chicken broth, mushrooms, and the reserved mushroom liquid (if there's any dirt or sediment at the bottom of the bowl but sure not to add it). Return the sauce to a simmer and cook until reduced to about 2 cups. Meanwhile, use a small rubber spatula to stir the butter and flour together in a small bowl. Once the sauce has reduced, add the butter butter, whisking to incorporate. Continue simmering until the sauce has thickened. Season to taste with salt and pepper. Reduce the heat to low so it stays warm while you cook the ravioli.

Salt the boiling water then add the ravioli. Cook for about 5 minutes, or until al dente. Use a spider strainer to transfer the ravioli to the skillet with the sauce. Toss to coat. Garnish individual servings with parsley before serving.

Whole Wheat Raspberry Ricotta Scones

Right before the storm hit last week, I baked like crazy to get my fix just in case we wound up losing power for a few days. I surveyed the scene in my fridge looking for anything that was on its way out, and came up with both raspberries and ricotta cheese. An unusual combination to say the least, and I certainly didn't expect to use them both in the same recipe, but then I remembered these scones I'd bookmarked many, many months ago. Not only did they utilize both the raspberries and the ricotta as well as a good deal of whole wheat flour, but they'd received rave reviews from two bloggers whose opinions I trust implicitly. Decision made :)



That said, I still didn't anticipate these clean-the-fridge-out scones becoming an instant favorite. We didn't end up losing power from the storm luckily, so I was able to turn on the oven and bake a few of these straight from the freezer where I'd stashed them just a day earlier. They look so unassuming, but the first bite made me swoon. The scones are incredibly tender and moist, more so than any other I can remember having in the past. There's raspberry flavor in each and every bite as well as a subtle tang from the inclusion of the ricotta. Often when I bake scones I deem them too plain and wind up adding a glaze, but these scones were amazing all on their own.

Any time I clean out the fridge, ricotta is one of the ingredients I always seem to find partial containers of that need to be tossed. Something tells me that won't be a problem anymore...



With regard to the storm, a number of people have asked me to share photos so I'm going to include a few below. I posted some others to my Instagram account over the weekend if you're itching for more snow pics.

These first four are a sort of time-lapse of the storm, all taken from the same spot in our house looking out over the driveway.


Friday afternoon as the storm had just started


Late Friday afternoon, just before the sun set


Saturday morning


Sunday morning, after way too many hours of shoveling. Can you see how tall the piles of snow are on either side of our driveway? They were easily over my head!


The snow was piled so high in front of the doors we couldn't open them. We had to go out through the sliding door to our back deck and then literally tunnel our way through the yard.


Here's a close-up on that last shot. It was tough to measure the depth of the snow with accuracy because it had been blowing and drifting like crazy, but this was our best attempt. I can't remember the last time we saw over 2 feet of snow from a single storm!


It's a little bit hard to tell, but Shane is on his snowboard here riding down the middle of our street. Well, I should say attempting to ride. The snow wasn't packed down and the hills weren't quite steep enough to get much speed, but he had fun trying :)

Whole Wheat Raspberry Ricotta Scones
adapted from Smitten Kitchen (via The Way The Cookie Crumbles)

3/4 cup (6.5 oz) ricotta (I used part-skim)
1/3 cup heavy cream
1 cup (4.8 oz) white whole wheat flour
1 cup (4.8 oz) all-purpose flour
1 tablespoon baking powder
1/4 cup (1.75 oz) granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 cup (4.75 oz) raspberries, fresh or frozen (I used fresh)

Preheat oven to 425 F. Line a baking sheet with parchment paper.

Whisk the ricotta and 1/3 cup heavy cream together in a measuring cup. Add both flours, the baking powder, sugar and salt to the bowl of your food processor. Pulse a few times to combine. Add the butter cubes and pulse the mixture until the butter is broken down into pea-sized pieces. Add the raspberries to the food processor and pulse three or four times just to break them up a bit. Pour the ricotta mixture into the food processor and pulse until the dry ingredients are moistened - the dough will still be crumbly and will not have come together into a ball yet. Avoid processing it too much.

Turn the dough out onto a lightly floured work surface. Gently knead the dough once or twice to bring it together into a ball. Use your hands to shape it into a 1-inch thick rectangle, then cut the dough into 12 equal pieces. Transfer to the prepared baking sheet.

{Note: at this point you can freeze the scones rather than bake them. I like to put them on a baking sheet in the freezer until they're frozen solid, then transfer them to a large resealable plastic bag. You can bake them directly from the freezer (no need to defrost), just add a few minutes to the baking time.}

Bake for about 15 minutes, or until the edges of the scones are golden brown. Transfer the scones to a wire rack and allow to cool slightly before serving.

Makes 12 scones

White Chocolate Raspberry Cheesecake

This pretty cheesecake is one of my very favorite Pinterest finds. I came across it last month while I was looking for ideas for Valentine's Day and immediately knew I needed it in my life. Not only was I completely mesmerized by the spiral heart pattern Jaclyn of Cooking Classy had created, but I'm also a huge fan of the combination of chocolate (especially white chocolate!) and raspberry - and to put them together in a cheesecake? Well, it just doesn't get much better than that!

This was my first time making cheesecake in a pie plate, and it couldn't have turned out better. There are so many things to love about this recipe. As I mentioned, the cheesecake is made in a pie plate rather than a springform pan, and it's not baked in a water bath. While I don't think baking in a water bath is necessarily difficult, it's kind of a hassle, and I'm always a little worried that no matter how many precautions I take, water might seep into the pan and ruin my cheesecake. Also, unlike just about every other cheesecake I've made, I had zero issues with cracking on this one. The baking time is just over 30 minutes, which in the world of cheesecakes is definitely quick!



I'll be honest, I had my doubts about whether I'd be able to pull the heart pattern off. I figured there was no way it could be as easy as it sounded in the instructions. With the right tools, I'm positive it would have been. The basic idea is that you pipe circles of raspberry sauce over the cheesecake filling and drag a toothpick through them to make the hearts. Jaclyn suggests using a syringe to pipe the circles (I think a squeeze bottle would also work well) but I didn't have either handy so I tried to do this with a piping bag. It didn't offer me nearly enough control over the placement or size of the circles so my heart pattern was far from perfect, but I still loved it. I was beyond excited that the hearts remained intact so nicely in the oven; the cheesecake basically came out looking the same as it went in.



There's nothing worse than a dessert that looks good, but disappoints when you try your first bite. Fortunately that's not a problem here - this cheesecake tastes just as good as it looks! The white chocolate flavor comes through nicely and its sweetness works well with with the tang of the cream cheese and the slight tartness of the raspberry sauce. The cheesecake has a great creamy texture too. If I could only make one dessert for Valentine's Day this year, this would be it. Cheesecake, chocolate, raspberry, the hearts - it just screams Valentine's Day to me!

White Chocolate Raspberry Cheesecake
slightly adapted from Cooking Classy

{Note: you won't need all of the raspberry sauce for this recipe. You can serve the leftovers drizzled over slices of the cheesecake or ice cream, or even use it for other baking projects.}

Raspberry Sauce
1 tablespoon sugar
1 1/2 teaspoons cornstarch
1/3 cup cold water
1 1/2 cups frozen raspberries

Crust
24 Oreo cookies, crushed (about 2 cups crumbs)
4 tablespoons unsalted butter, melted
pinch salt

Filling
12 oz cream cheese, at room temperature
1/3 cup sugar
1 large egg plus 1 egg white, at room temperature
1 teaspoon vanilla extract
1 1/2 teaspoons fresh lemon juice
6 oz white chocolate, finely chopped
1/4 cup heavy cream

To make the raspberry sauce: In a medium saucepan, whisk the sugar and cornstarch together. Add the water and whisk until combined. Add the raspberries and set the pan over medium heat. Cook, stirring occasionally, until the raspberries break down and the mixture comes to a boil. Reduce the heat slightly and simmer for 5 minutes, whisking almost constantly, until the sauce thickens slightly. Remove the pan from the heat and strain the mixture through a fine mesh strainer. Press on the solids to extract as much liquid as possible. Set aside to cool.

To make the crust: Using a fork, stir together the Oreo crumbs, the butter, and the salt until the crumbs are evenly moistened. Press into the bottom and up the sides of a 9-inch pie plate. Transfer the pie plate to the freezer and chill for about 30 minutes, or until firm.

Meanwhile, preheat oven to 325 F. To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth and fluffy, about 2 minutes. Beat in the egg and the egg white, followed by the vanilla and lemon juice, mixing just until combined.

Combine the white chocolate and heavy cream in a microwave-safe bowl. Heat in 30-second bursts on 50% power, stirring in between each until the chocolate is melted and smooth. (Be careful not to let the chocolate get too hot, white chocolate is so finicky!) Allow the melted chocolate mixture to cool slightly, then add to the cream cheese filling mixture, beating until combined and smooth.

Pour 2/3 cup of the cheesecake filling into an even layer in the chilled crust. Spoon 2 tablespoons of the raspberry sauce over the filling (no need for an even, perfect layer here). Now, ladle the remaining cheesecake mixture over the raspberry sauce, covering the sauce completely. It's important to ladle so you can do this gently and ensure the raspberry sauce is completely covered. If necessary, gently shake the pan to level the filling.

Fill a squeeze bottle or a syringe with the remaining raspberry syrup. Starting in the center, pipe circles in a spiral pattern, extending all the way to the edge of the cheesecake. Increase the size of the circles slightly as you move out from the center. Insert the tip of a toothpick into the circle in the center of the cheesecake, and without lifting the toothpick from the cheesecake, drag it through the center of each circle to make a heart, moving outward in a spiral pattern through each circle you piped.

Carefully transfer the cheesecake to the oven. Bake for about 35 minutes, or until an instant-read thermometer inserted 1-inch from the outer edge registers 165-170 F. Turn off the oven but leave the cheesecake in it for 5 minutes before removing it to a wire rack to cool completely. Transfer the cheesecake to the refrigerator and chill until you're ready to serve it (if you're going to cover it with plastic wrap, spray the plastic with nonstick cooking spray first or it'll stick to the top of the cheesecake). Run a knife under hot water then dry it before cutting to help the cheesecake slice easily.

Beignets

I finally did it! Every year I tell myself I'm going to make something festive for Mardi Gras, and every year it sneaks up on me, I run out of time and it never happens. I should really thank Amanda, who posted her King Cake Cupcakes last week, and put Mardi Gras on my radar with plenty of time to spare. We've been housebound all weekend after Winter Storm/Blizzard Nemo dropped over 2 feet of snow on us, and since we were somehow fortunate enough not to lose power, it gave me the perfect opportunity to bake.

Though I'm generally the most indecisive person ever, I wasted no time in choosing beignets as the Mardi Gras treat I wanted to make. Square pieces of pillowy dough fried until golden brown and crisp then generously coated in powdered sugar? Yes, please! :) I've never been to New Orleans, but it's on my short list of long weekend getaway destinations. And when we eventually get there, I'm heading straight for Cafe du Monde, which I hear is the place for beignets.



Until then, I am happy to make this easy homemade version and though I obviously have no basis for comparison to the real thing, I'm willing to bet these are pretty darn close! They're airy and crisp, so much lighter than you'd expect from something that just came from a fryer. The beignets aren't super sweet so you can (and should!) really load them up with powdered sugar before you start devouring them. And you will devour them, they're completely irresistible! The dough is made with yeast, but don't let that scare you away. This is one of the easiest yeast recipes I've ever made; there's no kneading involved and the dough comes together in less than 10 minutes.

After a very long day of shoveling, these beignets were the perfect indulgent treat. And I figured with all the calories we'd burned dealing with the snow, we'd definitely earned the right to help ourselves to seconds :)



Beignets
barely adapted from Cook's Country, February/March 2013

1 cup warm water (about 110 F)
3 tablespoons sugar, divided
1 tablespoon instant yeast
3 cups (15 oz) all-purpose flour
3/4 teaspoon salt
2 large eggs
2 tablespoons canola oil, plus extra for frying
confectioners' sugar, for dusting

In a large bowl, combine the water and 1 tablespoon of the sugar. Sprinkle the yeast over the top and set aside for 5 minutes - the mixture should become foamy. Meanwhile, whisk the flour, the remaining 2 tablespoon of sugar, and the salt together in a medium bowl. Add the eggs and 2 tablespoons of canola oil to the foamy yeast mixture and whisk until well combined. Add the dry ingredients and use a rubber spatula to stir until a rough dough comes together (you don't have to knead it or make it smooth as you might with other yeast doughs). Place a piece of plastic wrap over the bowl and allow to rise in the refrigerator for about 1 hour, or until just about doubled in size. (Don't let the dough rise at room temperature - it's wet and sticky, and chilling in the fridge makes it easier to work with.)

Grab two rimmed baking sheets - line one with parchment paper and generously dust the parchment with flour. Set a wire rack inside of the second baking sheet. Set both aside.

Turn the dough out onto a generously floured work surface. Divide in half. Working with one half of the dough, pat it into a rectangle - if it's sticking to the work surface or your hands, coat it with more flour. Roll the dough to a 1/4-inch thick rectangle about 12x9-inches in size. Cut the dough into 12 equal squares, each about 3x3-inches. Gently transfer the squares to the flour-dusted baking sheet. Repeat the same process with the second half of the dough to make 12 more squares.

Add enough canola oil to a pot to measure about 1 1/2 inches deep - you can do this in a large Dutch oven which will enable you to fry about 6 beignets at a time, but if you'd rather use less oil, it will work just fine in a smaller pot (I used a 3-qt pan). If you go with the smaller pan, I wouldn't fry more than 2 at a time. Set the pot over medium to medium-high heat and heat the oil until it measures 350 F on a candy thermometer. Add the beignets (how many depends on how big a pot you used) and cook for about 3 minutes, flipping them over after 1 1/2 minutes so both sides brown evenly. Try to maintain the oil temperature between 325 and 350 F - adjust the heat under the pot as necessary. Use a spider strainer to transfer the beignets to the wire rack you prepared earlier to allow any excess oil to drain. Return the oil to 350 F before frying the next batch of beignets. Continue until they've all been cooked. Dust with confectioners' sugar before serving.

{Note: these really are best very shortly after frying. I tried to rescue leftovers the next day, but couldn't figure out a way to recreate that original fried goodness. In other words, serve immediately :) )

Makes about 2 dozen beignets