Foolproof Flaky Buttermilk Biscuits

I was so thrilled with the way these biscuits turned out I wanted to shout it from the rooftops you guys!



I feel like I've been trying to conquer the world of flaky biscuits since this blog's inception. I've had a few good results here and there, but I've been on the quest for a good, simple, roll and cut buttermilk biscuit recipe since the day I started calling myself a baker. It may have taken 5+ years, but finally, I have one!

Can we just talk about how much these biscuits rose? Nothing that's come out of my oven has ever looked like that. You can immediately see the flaky layers stacked on top of one another. I may have peeked into the oven repeatedly as these baked - ok fine, I do that every.single.time I bake something :) - and done a little happy dance when I discovered these weren't going to be the short, dense biscuits this New England girl usually specializes in making.



It turns out the trick to flaky biscuits is borrowing a technique used to make puff pastry. When preparing the dough for puff pastry, you roll and fold the dough repeatedly creating super thin alternating layers of butter and flour. The heat of the oven melts the butter and results in steam pockets, making the pastry flaky. You do essentially the same thing here - rolling the biscuit dough into a rectangle and folding it into thirds like a business later. My dough was a tiny bit crumbly but otherwise not difficult to work with and the whole process didn't take long at all so if my description is making it sound complicated, rest assured, it's not!



There's even more good news about this recipe; it's from Cooking Light so these biscuits aren't as super indulgent as you might expect. Relatively speaking (I mean, they are still biscuits), there's not a ton of butter in the dough. There's also no refined sugar, honey is used instead. The biscuits are only slightly sweet, in that floral way you only get when honey is used. Yes, the recipe does instruct you to cut the biscuits a little smaller than you typically would, but I found one was plenty for me. Plus, the little biscuits make the cutest breakfast sandwiches! Obviously you could make them any size or shape you want though, so go crazy :)

I think a basket of flaky buttermilk biscuits would be the perfect addition to your Easter meal on Sunday, or to any meal for that matter! I hope you try them, especially if you've had trouble with biscuits in the past. They're foolproof!



Foolproof Flaky Buttermilk Biscuits
from Cooking Light, November 2008

9 oz (about 2 cups) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small cubes
3/4 cup cold buttermilk
3 tablespoons honey

Preheat oven to 400 F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, and salt. Add the butter cubes, and use a pastry cutter (or your fingertips, if you'd rather) to cut in the butter until the pieces are no bigger than peas - the mixture should resemble coarse meal. Stick the bowl in your refrigerator to chill for 10 minutes.

Meanwhile, whisk together the buttermilk and honey in a measuring cup. Add to the bowl with the butter/flour mixture and stir gently just until the dry ingredients are moistened.

Turn the dough onto a lightly floured work surface and knead gently about 3-4 times to bring it together. The dough may still be a little crumbly, that's fine. Roll the dough into a 9x5-inch rectangle about 1/2-inch thick. Fold the dough into thirds like a business letter (using the long sides of the rectangle). Once again, roll the dough into a 9x5-inch rectangle about 1/2-inch thick, and again fold it into thirds like a letter. Roll the dough out to 3/4-inch thickness (the shape doesn't really matter). Using a 1 3/4-inch round cutter, cut biscuits from the dough (don't twist the cutter, use a straight up and straight down motion) and transfer to the prepared baking sheet, leaving about 1 inch of space between them. (I gathered the scraps and cut more biscuits once or twice to get as many as possible.)

Bake for about 11-12 minutes, or until the biscuits have risen and are golden brown on top. Remove the baking sheet and transfer the biscuits to a wire rack. Allow to cool for a few minutes and serve warm. Or, if you won't be serving immediately, pop them in the microwave for 10-15 seconds when you are ready.

Makes 12-14 biscuits

Spicy Sausage Dip

Are you guys big into March Madness? Did you fill out a bracket or two? In years past, I've been a part of office pools, and watched as many games as I possible could. I'm not a college basketball fan generally, but it's hard to deny the excitement of the March Madness games. This year I completely forgot about my bracket until about 5 minutes before the deadline, so I quickly made my guesses without any real research, and my results show it :) With more games on tap for the weekend, I wanted to share a super easy snack idea with you. If you're planning to watch the games with friends, you need this spicy sausage dip!



I actually made this dip for our Super Bowl party back in February. I didn't get a chance to take a photo before serving it, and it wound up being such a huge hit that there was almost nothing left at the end of the night. I really wanted to make it again so I'd have more than a teeny tiny ramekin to photograph, but let's be real. If I made it again, Shane and I wouldn't have been able to keep our hands off it and would've gained back some of those pounds we've been working so hard to lose. It really is that irresistible!



There are only 4 ingredients needed to make the dip - sausage, tomatoes with chiles, cream cheese and hot sauce. And the prep time is maybe 10 minutes, if that. The dip is best when served warm, but we reheated that tiny leftover ramekin and enjoyed it almost as much the following day. You can make this as spicy (or in my case, not spicy) as you want by varying the amount of hot sauce you use. I added maybe a teaspoon or so and it had enough kick to keep everyone else happy without making me reach for a glass of water after every bite. Serve this dip at your next party, I guarantee it'll be the thing everyone's talking about :)

Spicy Sausage Dip
from My Baking Addiction

{Note: I couldn't find a 15 oz can of tomatoes with green chiles in stores around here, only 10 oz. You can either use half of a second can to make up the difference, or scale back the sausage and cream cheese to work with the 10 oz.)

1 lb spicy Italian sausage
1 (15 oz) can diced tomatoes with green chiles, undrained
2 (8 oz) packages cream cheese
hot sauce, to taste

Add the sausage to a large skillet set over medium to medium-high heat. Brown the sausage, breaking it up with a wooden spoon as it cooks. Drain the fat in the pan. Lower the heat slightly, then stir in the tomatoes, cream cheese and hot sauce. Cook, stirring often, until the cream cheese has melted and the ingredients are well combined. Season to taste with salt and pepper and increase the heat by adding hot sauce, if necessary. Serve with crackers, chips, or your favorite item for dipping!

Tropical Carrot Cake with Cream Cheese Frosting

We're just a few days out from Easter and I realize I haven't shared a single recipe with you guys yet. Ham is the traditional main course, but it's really not my favorite, though I'm happy to load up on the sides, especially if there's mac & cheese involved. But what I really love most is dessert - shocking, right? :) And for me, there's only one way to go with dessert on Easter and that's carrot cake! I may be just a little bit obsessed with all things carrot cake...



I think carrot cake is sort of like banana bread in that there are a million recipes out there and everyone has their favorite. This tropical carrot cake is, hands down, my new go-to! I've tried a lot of carrot cake, and they tend to have a variety of mix-ins: raisins (love!), nuts (ewww) and coconut are probably the ones I've seen most frequently. This recipe incorporates both coconut and pineapple - hence the "tropical" label.

But here's the part I really loved: the coconut is finely ground so you don't get any of that stringy texture that often turns people off, just pure coconut flavor. And yes, I realize there's shredded coconut all over the outside of my cake, but that's entirely optional! Also, rather than incorporate big chunks of pineapple, you make a super simple pudding to provide that pineapple flavor. It's genius! The cake is moist and tender and since even the carrots are finely ground before being added, you won't notice the texture of any of the add-ins, just a ton of great flavor.



You can't have carrot cake without cream cheese frosting, right? It's pretty much the only choice here. I could eat spoonful after spoonful of it straight from the bowl, it's completely addictive! This one is fluffy and smooth, it makes frosting this cake a cinch. You could garnish your cake in a lot of different ways - simply frost it and leave it as is, add toasted pecans or walnuts to the top and/or sides, top with some pineapple, or as I did, use shredded coconut. The bonus to adding garnish to the sides is that the frosting doesn't have to be perfect because you're just going to cover it up!

If you're still in the planning stage, I highly recommend adding this cake to your Easter menu. It's sure to be a hit with the carrot cake lovers in your life!

Tropical Carrot Cake with Cream Cheese Frosting
adapted from Cook's Country, April/May 2007

{Note: I halved the recipe and used 6-inch cake pans, which worked perfectly. Also, I omitted it, but if you'd like you can add the remaining 1 cup of pineapple pudding to the frosting after incorporating the cream cheese. It may make the frosting slightly grainy - just FYI.}

Pineapple Pudding
1 lb frozen pineapple chunks, thawed
1/2 cup frozen pineapple juice concentrate, thawed
6 tablespoons cornstarch

Cake
2 1/2 cups all-purpose flour
1 tablespoon baking powder
4 teaspoons pumpkin pie spice
3/4 teaspoon ground ginger
1/2 teaspoon salt
3/4 lb carrots, peeled and cut into 1-inch chunks
1 cup sweetened shredded coconut
1 1/4 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs, at room temperature
1 1/2 cups canola oil

Frosting
2-3 cups sweetened shredded coconut
12 tablespoons unsalted butter, at room temperature
3 cups confectioners' sugar
16 oz (2 packages) cream cheese (reduced-fat is fine), cut into 8 pieces and softened
pinch salt

To make the pudding: Combine the pineapple chunks and the concentrate in the bowl of your food processor. Pulse until the mixture is smooth. Pour into a medium sauce and add the cornstarch, whisk until combined. Set the pan over medium heat and bring to a simmer then cook, stirring constantly, until the mixture has thickened (this will happen quickly, 1-2 minutes). Transfer to a heatproof bowl to cool slightly, then chill for at least 1 1/2 hours.

To make the cake: Preheat oven to 350 F. Spray two 9-inch cake pans with nonstick cooking spray then line the bottom with a parchment round and spray the parchment with nonstick cooking spray.

In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, ginger, and salt. Add the carrots to the bowl of your food processor and pulse until they are finely ground. Remove the carrots to a large bowl and wipe the food processor dry. Add the coconut and granulated sugar to the now empty bowl of the food processor. Pulse until the coconut is finely ground. Add the brown sugar and all of the eggs to the bowl of the food processor with the coconut/sugar mixture and process until the mixture is smooth. With the food processor running, gradually add the oil through the feed tube and mix until well combined.

Pour the batter in the food processor into the bowl with the carrots. Add the dry ingredients and 3/4 cup of the pineapple pudding. Fold together until everything is evenly incorporated. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Transfer the pans to cooling racks and let cool for 10 minutes then turn the cakes out (peel off the parchment) and allow to cool completely.

Meanwhile, make the frosting: Preheat oven to 325 F. Spread the coconut on a rimmed baking sheet. Toast for about 10 minutes, stirring frequently, until the coconut is golden brown.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and confectioners' sugar on medium speed until light and fluffy, about 2-3 minutes (the mixture will get crumbly at first, just keep beating and it'll come together). One at a time, add the pieces of cream cheese, allowing one to incorporate before adding the next. Add the salt and beat until the mixture is smooth and fluffy.

To assemble the cake: Once the cakes have cooled, 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. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. Press the toasted coconut into the sides of the cake (and the top if you want). Decorate as desired. The cake can be covered and refrigerated for up to 2 days before serving.

Slow Cooker Honey Sesame Chicken

I have eaten this honey sesame chicken more times in the past month than you'd probably believe. It's been on our menu once a week, and the recipe yields enough to feed us three nights in a row (if not more) every time I make it. In case you don't feel like doing the math, that means this dish has been served at least 12 times in the past 30 days. I guess you could say we're a little bit obsessed with it :) Also, any need we once had for variety in our meals has seemingly gone right out the window...

Truthfully though, since we resolved to eat healthier meals, it's been a bit of a struggle to find dinner ideas both Shane and I can get excited about. So when we do find one that fits the bill, it goes into heavy rotation. I'm hoping that as time goes on that pool of weeknight meal options will grow, but in the meantime we really love the handful we do have, enough that the monotony isn't bothering us one bit!



Anyway, if you're on Pinterest, it's likely that you've seen a version of this recipe floating around, it's quite popular. This adaptation comes from Gina at Skinny Taste, whose goal was to create a version that wasn't quite as sweet as some of the others. The result is just slightly sweet; it's perfect for us because Shane's not big on adding lots of sweetness to savory dishes. Aside from the usual suspects - soy sauce and honey - there's quite a bit of tomato paste in this recipe, which adds tanginess. I think a lot of the other recipes out there use ketchup instead, but having never made any of them, I can't say how they compare. I just know we love this one, even more so because a decent-sized portion is under 200 calories (see Gina's site for the full nutrtional info).

Oh also, this is not one of those slow cooker meals you want to throw in before you go to work and let cook away all day. The original instructions said 3-4 hours on low, but in my slow cooker (which always seems to cook things more quickly than recipes suggest), the chicken only needed two. My slow cooker has a timer and will switch to "keep warm" when it is done cooking so that's an option if yours is similar, but if not I suggest making the recipe on the weekend instead. You'll have a simple, delicious dinner for several nights later in the week :)



Slow Cooker Honey Sesame Chicken
barely adapted from Skinny Taste

{Note: as written, this dish is not at all spicy - you could add more sriracha or even red pepper flakes if you wanted to increase the heat.}

2 lb boneless, skinless chicken breasts (I've used tenderloins too)
1/3 cup low-sodium soy sauce
1/4 cup honey
1/4 cup tomato paste
3 tablespoons rice wine vinegar
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon water
1 teaspoon toasted sesame oil
1 teaspoon onion powder
1 teaspoon sriracha chili sauce
1 tablespoon cornstarch
1/4 cup cold water
sesame seeds (for garnish)
scallions, thinly sliced (for garnish)

Season the chicken with black pepper than add to your slow cooker in a single layer. Whisk together the soy sauce, honey, tomato paste, rice wine vinegar, garlic, ginger, water, sesame oil, onion powder, and the chili sauce in a small bowl. Pour the mixture over the chicken in the slow cooker. Set to low and cook until the chicken is cooked through and very tender (in my slow cooker it only needs 2 hours).

Transfer the chicken to a cutting board. Whisk the cornstarch with the remaining 1/4 cup water until combined, then add to the sauce in the slow cooker. Cover, set your slow cooker on high, and cook for about 20 minutes, or until the sauce has thickened slightly. Meanwhile, shred the chicken into bite-size pieces.

Add the chicken back to the slow cooker and toss to coat with the thickened sauce. Serve garnished with the sesame seeds and scallions, if desired.

Mochaccino Whoopie Pies

If you've been reading for a while, you might remember I went through a major whoopie pie phase in the past few years. Seriously, I think I made more whoopie pies than cupcakes and that's pretty crazy given my love of cupcakes. There was gingerbread, carrot cake, the classic chocolate marshmallow, Boston cream, peanut butter and banana...the list goes on and on. As far as I'm concerned they're the perfect two or three bite dessert, with just the right ratio of cake to filling. I've actually seen people starting to cut the bottom half of their cupcakes off and sit it on top of the frosting to make sure there's some frosting in each bite and make it less messy to eat, and every time I witness it, I can't help but think they've essentially turned it into a whoopie pie :)



In the past 9 months I've only made whoopie pies once though (they were cookie dough-filled and absolutely amazing!). I hadn't even realized how rare they'd become on this blog until my friend Courtney posted this savory jalapeno cornbread version a week ago. How amazing do those look?!? So I have her to thank for inspiring me to jump back on the whoopie pie bandwagon.



I won't pick favorites among my whoopie pies because, honestly, I couldn't even if I wanted to but let me tell you, this mochaccino version is the stuff of dreams. Two cakey cookies sandwiched around not just one, but two(!!) awesome creamy fillings. It doesn't get much better than that, does it? The light and tender cookies are flavored with both espresso powder and cocoa powder so they have the perfect combination of coffee and chocolate goodness going on. The first filling is a whipped chocolate ganache, really driving home the chocolate element, and the second is a fluffy vanilla buttercream, which I guess is kind of the whipped cream on top so to speak? :) It also helps cut through the richness a bit. I'm not a coffee drinker so I've never had a mochaccino but I seriously doubt any beverage could compete with these bite-sized treats!



As for storage, I like to keep my whoopie pies in the fridge. I find it helps to keep them sandwiched neatly, especially in the summer when the weather is hot and humid (obviously not an issue here these days). I just take them out in time for everything to come back to room temperature before serving. They're super easy to transport too, so they're a great option for get-togethers and parties!

Mochaccino Whoopie Pies
from Whoopie Pies by Sarah Billingsley and Amy Treadwell

{Note: the whipped chocolate ganache needs to be refrigerated for at least an hour, so plan accordingly. If you want to simplify your life you could absolutely just use one filling - I did a couple with only vanilla buttercream, in fact. }

Cookies
3 tablespoons instant espresso powder
2 tablespoons water
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup whole milk, at room temperature

Vanilla Buttercream
3 cups confectioners' sugar, sifted
1/2 cup (1 stick) unsalted butter, at room temperature
3-4 tablespoons heavy cream
1 teaspoon vanilla extract
pinch salt

Whipped Chocolate Ganache
8 oz bittersweet chocolate, finely chopped
1 1/4 cups heavy cream
pinch salt
1 1/2 teaspoons vanilla extract

Preheat oven to 375 F. Line two baking sheets with parchment paper.

Whisk together the espresso powder and water in a small bowl until combined. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt (I rarely sift, but where cocoa powder is involved I find it's necessary to remove the lumps). In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, shortening, and brown sugar on medium speed until light and fluffy, about 3 minutes. Mix in the egg and vanilla then continue beating for 2 more minutes. With the mixer on low, add half of the dry ingredients and half of the milk, then add the espresso powder mixture, the remaining dry ingredients and the remaining milk, and beat just until everything is combined.

Using a small cookie scoop (mine measures about 1 1/2 inches across - you'll need to adjust the baking time accordingly if yours is larger), portion the batter onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake for about 8 minutes (rotating the baking sheets halfway through), or until the cookies spring back when gently pressed. Transfer the baking sheets to wire racks and let the cookies cool for 5 minutes then remove the cookies to the racks to cool completely. Repeat with remaining dough.

To make the vanilla buttercream: In the bowl of a stand mixer fitted with the paddle attachment, combine the confectioners' sugar and the butter. Beat briefly on low until the sugar starts to be absorbed, then increase to medium speed until the mixture becomes crumbly, about 1 minute (it will look nothing like frosting at this point, that's ok). Add 3 tablespoons of the heavy cream, the vanilla, and the salt. Beat on medium to medium-high speed until the mixture is smooth, light and fluffy, about 3-4 minutes. Transfer to a pastry bag fitted with a plain, round tip.

To make the whipped ganache: Place the chocolate in a heatproof bowl. Add the cream to a large saucepan and set over medium to medium-high heat. Bring the cream to a simmer, then pour it over the chocolate. Let stand for 10 minutes to allow the chocolate to melt, then add the salt and vanilla and stir gently until the chocolate is melted and smooth and the mixture is combined. Cover the bowl and refrigerate the ganache for at least 1 hour, or until firm.

Using a hand mixer, beat the ganache until it softens and lightens in color. Transfer to a pastry bag fitted with a plain, round tip.

Match the cookies in pairs by size. Pipe a small amount of the vanilla buttercream onto one cookies of each pair, and a small amount of the whipped ganache onto the other cookie of each pair. Sandwich the cookies together, and press the filling to the edges.

Makes 30-36 whoopie pies

Peanut Butter Cup S'mores Bars

I've always been a night owl, going to bed sometime between midnight and 2 am has been the norm for as long as I can remember. But the past few weeks by the time 9 or 10 pm rolls around I find myself struggling to keep my eyes open. The shift seems to have coincided with the start of daylight saving time, so I don't know if that's it or if it has something to do with having cut caffeine out of my diet almost entirely. Maybe there's some other explanation I'm not thinking of. Or maybe I'm just getting old, who knows :)

What I do know, is that all this going to bed early stuff leaves me less time for baking. See, I'm a late night baker - it's not at all unusual for me to start pulling out the butter and eggs hours after we've finished dinner. But when you don't eat dinner until 7:30 (on a good day!) and you're going to bed at 9:30, it doesn't leave a whole lot of time to make things happen. I've been trying to do more of my baking on the weekends, but motivation is sometimes harder for me to find on Saturday and Sunday, so it's very much a work in progress.



When the urge to bake struck earlier this week I wanted something simple, and these peanut butter cup s'mores are about as easy as it gets. I was inspired by a recipe I pinned a while back, but rather than make that version, I adapted the super simple s'mores bars I posted last year. We adored that recipe with chocolate bars, and I knew it could only get better by swapping the chocolate out for peanut butter cups. The only component you have to prep is the cookie dough crust, which includes graham cracker crumbs to make this a s'mores treat in more than just name. After that you're home free - simply place the peanut butter cups on top of the crust, top with marshmallow creme and crumble some of the reserved crust as a finishing touch. Easy peasy!



It probably goes without saying, but these are completely, insanely, out-of-this-world good! As much as I like to complicate things, sometimes simple really is best. These bars disappeared in record time at Shane's office and I think we were both a little sad we hadn't thought to keep a few at home for ourselves :) I should note that the marshmallow creme isn't nearly as messy as it appears in that second photo. That one was sort of an anomaly in the batch. That said, if you want to be sure the marshmallow behaves, simply refrigerate the bars, they're delicious cold too!

It'll be months before we can get outside and make true s'mores, but in the meantime these will definitely do the trick. As I was working on these bars, I realized I've never made campfire s'mores with peanut butter cups and that's something I'm very eager to remedy this summer!

Peanut Butter Cup S'mores Bars
adapted from these Super Simple S'mores Bars (inspired by The Sweet Life)

1 1/3 cups all-purpose flour
3/4 cup graham cracker crumbs (from about 5 whole crackers)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
16 Reese's peanut butter cups
1 1/2 cups marshmallow creme



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

In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat to combine. With the mixer on low, add the dry ingredients gradually, beating just until the dough comes together.

Transfer the dough to the prepared pan, reserving 3/4 cup to use for the topping. Gently press the dough into an even layer over the bottom of the pan. Top the crust with the peanut butter cups in a 4x4 pattern. Spread the marshmallow creme over the peanut butter cups (this is kind of a pain as the peanut butter cups tender to shift around, but just do the best you can - as long as the peanut butter cups are mostly covered the fluff will spread and do its thing in the oven to finish the job for you). Top with the reserved dough, crumbling over the marshmallow creme.

Bake the bars for about 25 minutes, or until the topping is golden brown. Transfer the pan to a wire rack and let cool completely. Lift from the pan using the parchment "handles" and cut into squares for serving (I found these cut easily if I refrigerated them for a little while first).

Makes 16 bars

Toasted Coconut Shortbread Cookies

So, I've been sitting on this recipe for nearly three months. I made these shortbread cookies as part of my cookie trays at Christmas, and since then the post has just been getting pushed farther and farther back into the drafts folder. There are three others just like it too. I simply didn't bake far enough in advance to actually share the new recipes I was trying before Christmas. Food blogger fail :) And let's face it - no one really wants to see a bunch of decadent sweets on a blog the first few weeks of January...

I was just going to save all of those posts for next year's holiday season, and that's probably still what will happen with the others, but I thought these toasted coconut shortbread cookies deserved some attention a little sooner. For one, they're truly fantastic, and it felt wrong not to share with all of you as soon as possible! Also, they include a whole bunch of coconut, which has always been a flavor I associate with spring. And I don't know about you, but I'll take all the spring flavors I can get right now since mother nature still hasn't gotten the message that winter is over - there's yet more snow in the forecast for tonight.



I've loved shortbread cookies for as long as I can remember. Even eating the store-bought versions as a kid, I thought they were something special. It's amazing how the combination of just a handful of ingredients can result in such a wonderful treat. Like all good shortbread cookies, these are buttery and slightly crumbly, but the addition of the toasted coconut gives them even more flavor and a slightly nutty quality that really takes them over the top. They require absolutely no garnish, but dipping them in chocolate and sprinkling more coconut on top just makes them a little more special occasion-worthy. It was perfect around the holidays, but if you're making them for, say, Easter you could skip it. The decision is all yours!

Toasted Coconut Shortbread Cookies
adapted from Bon Appetit, March 2004 (via Annie's Eats)

{Note: the yield is going to depend largely on what size cookie cutter you use. Mine was fairly large - about 3 inches, and I wound up with roughly 3 dozen cookies.}

Cookies
1 cup unsweetened shredded coconut
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 cup plus 1 tablespoon sugar
1 1/4 teaspoons kosher salt
1 teaspoon vanilla extract
3 cups all-purpose flour

Optional Garnish
Bittersweet chocolate, finely chopped and melted
Sweetened shredded coconut, toasted

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

Spread the coconut in an even layer on the baking sheet (you can do both the sweetened and unsweetened at the same time, just be sure to keep them separated on the baking sheet, or use two baking sheets). Bake for 5-10 minutes, stirring frequently, until the coconut is golden brown. Don't walk away, it can burn *very* quickly. Remove the baking sheet to a wire rack and let the coconut cool while you prepare the rest of the recipe. Reduce oven temperature to 325 F.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Mix in the salt and vanilla extract. With the mixer on low, gradually add the flour, beating just until incorporated. Stir in the toasted coconut. Turn the dough out onto your work surface and shape into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour (or up to 2 days - though if you go longer than a hour let the dough sit at room temperature for a bit to make it more workable before trying to roll out).

Line two baking sheets with parchment paper. Place your dough on a lightly floured work surface. Roll to a scant 1/4-inch thickness (the dough may be slightly crumbly, it was for me). Using a cookie cutter (or alternatively, to make things easier, you could just use a pastry cutter rather than do individual shapes), cut the cookies and transfer to the prepared baking sheets. You can space them fairly close together, they won't spread much. Re-roll the dough and repeat to make additional cookies.

Bake the cookies for about 18-20 minutes, or until light golden brown in color. I used a large cookie cutter, your baking time may be shorter if you use a small one. Transfer the baking sheets to wire racks and let the cookies cool for a few minutes before removing them to the racks to cool completely.

To garnish: dip one corner or edge of the cookies in the melted chocolate then transfer to a baking sheet lined with wax paper. Sprinkle with the toasted sweetened shredded coconut. Repeat for all cookies, allowing the chocolate to set before storing or serving.

Store the cookies in an airtight container for up to 1 week.

Muffin Tin Mini Lasagnas

Almost every winter I make a big pan of The Pioneer Woman's lasagna and it feeds us for the next 20 days (ok, maybe a few less, but seriously, it makes a lot of food). I never got around to it this year, and though I'd like to say we've completely moved on from craving such heavy comfort food with winter ending, the thermometer still reads about 20 degrees when I wake up in the morning lately so, yeah, we haven't.

But we are still intent on making healthier choices these days, and eating our way through a huge pan of lasagna for days on end doesn't exactly fit in with those plans. As delicious as it would be :) Fortunately, I found a different way to satisfy our craving with these adorable portion-controlled mini lasagnas.



The mini lasagnas include all of the components you'd expect in traditional lasagna - the ricotta, the meat sauce, the mozzarella - it's all there. There's just one modification; rather than pasta noodles, the vessels for the lasagnas are wonton wrappers. You assemble and bake the lasagnas right in a standard muffin tin, then they just pop right out for serving. Traditional lasagna is always so messy to cut and serve (and I guess that's part of the fun), but I love how neat and easily portioned things are with this version!

After a steady diet of lean protein and veggies for dinner for the past few weeks I can't even tell you how much I enjoyed the cheesy goodness of these lasagnas. The exposed edges of my wonton wrappers became crispy in the oven but the part in the muffin pan did not so it provided some of that chewiness that the pasta otherwise would have contributed. Two of the mini lasagnas come in at under 400 calories, and served with a salad on the side, it was an awfully fun guilt-free meal :)



Though there is a recipe provided below, you could take this idea and run with it using your favorite lasagna recipe. I'm thinking mini veggie lasagnas are next on my agenda...

Muffin Tin Mini Lasagnas
barely adapted from Can You Stay for Dinner?

{Note: I reduced some of the oregano called for the in the original recipe and liked it just the way it was, but Shane wished I'd included it all. You'll have to taste and season as you go to decide what works for you.}

12 oz ground turkey
1 medium onion, chopped
1/2 cup chopped mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15 oz) can tomato sauce
2 garlic cloves, minced
1 1/2 teaspoons dried oregano, divided
pinch red pepper flakes
1 1/2 cups part-skim ricotta cheese
1/2 teaspoon dried basil
24 wonton wrappers
1 1/2 cups shredded part-skim mozzarella cheese



Preheat oven to 375 F. Spray a 12-cup muffin tin generously with nonstick cooking spray.

Add the ground turkey, onions, mushrooms, salt, and pepper to a large skillet set over medium to medium-high heat. Using a wooden spoon, break the turkey up into small crumbles and cook for about 10 minutes, or until the turkey has browned. Stir in the garlic and cook for 30 seconds to 1 minute, just until fragrant. Add the tomato sauce, 1 teaspoon of the oregano, and the red pepper flakes, and stir to combine. Taste and season with additional salt and pepper if desired. Bring the sauce to a gentle boil, then reduce the heat and simmer for 10 minutes. Remove from the heat and set aside.

In a medium bowl, stir together the ricotta, the remaining 1/2 teaspoon of oregano, the basil, and a pinch each of salt and pepper.

To assemble: Press 1 wonton wrapper into each well of the muffin pan - be sure to press them into the bottom and sides of the pan. Working with half of the ricotta mixture, divide it among the wells of the pan evenly, pressing the ricotta into an even layer. Working with half of the tomato sauce, divide it among the wells of the pan, spreading in an even layer rather than mounding. Sprinkle 2 teaspoons of the mozzarella over the top of each mini lasagna. Press a second wonton wrapper onto each mini lasagna then repeat the process of layering using the second half of the ricotta mixture, the remaining half of the tomato sauce and finally two more teaspoons of the mozzarella per cup.

Bake the mini lasagnas for 10 minutes, or until the cheese is melted and bubbly. Remove the muffin pan to a wire rack and let the mini lasagnas cool for a few minutes before removing them. Garnish with fresh basil before serving, if desired.

Makes 12

Meyer Lemon Crinkle Cookies

If you asked me to choose a favorite cookie on this site, I'd find it nearly impossible. I'm horribly indecisive anyway, but especially so when it comes to recipes. Shane's a different story though. For almost this blog's entire existence the cookie he's loved (and requested) more than any other was the chocolate crinkle cookie. I didn't think anything would ever displace that recipe as his favorite, but when I asked him recently he mentioned the chocolate truffle cookies I made last month were a serious competitor. One of these days we'll have to do a cookie showdown to decide for sure :)



I've always liked the chocolate crinkle cookie too, but it was never in contention for the top spot on my list. A few months ago I started seeing a lemon version of the crinkle cookie floating around Pinterest, and immediately put it on my to-do list. As crazy as it sounds, I'd put lemon right up there with chocolate on a list of flavors I find completely irresistible. Chocolate would probably still win, but not by much!



Because I've been swimming in Meyer lemons this winter, I decided to make a Meyer lemon version of the crinkle cookie, but this recipe would work just as well with regular lemons if you don't have access to Meyers. I've baked quite a few slightly more involved cookie recipes lately, but this one is as easy as can be - you'll throw the dough together in no time! With both lemon zest and lemon extract in the cookies, they're full of lemon flavor and not overly sweet. The cookies are tender and cakey with characteristic snow-capped surfaces - almost too pretty to eat :) I did though, and I definitely enjoyed every bite!

Meyer Lemon Crinkle Cookies
adapted from Cooking Channel

9 oz (about 1 3/4 cups) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
3 teaspoons Meyer lemon zest (from about 4 Meyer lemons)
1/2 cup (1 stick) unsalted butter, at room temperature
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
1/2 cup confectioners' sugar, sifted

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

In a medium bowl, whisk together the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and the lemon zest. Rub them together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl, and beat the sugar/butter mixture 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 extract and the lemon extract. With the mixer on low speed, gradually add the dry ingredients, mixing until they are just incorporated.

Add the confectioners' sugar to a wide, shallow bowl (I like to use a pie plate).

Using a small cookie scoop (mine is about 1 1/2 to 2 tablespoons), portion the dough into balls. Roll the balls so they're uniform, then drop them in the confectioners' sugar and toss to coat. Transfer to the prepared baking sheets, placing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies have puffed and their surfaces have cracked. They'll still be fairly light in color. Transfer the baking sheets to wire racks and let the cookies cool for a few minutes before removing them to the racks to cool completely.

Store in an airtight container at room temperature.

Makes 18-24 cookies

Asian Turkey Meatballs With Lime Sesame Dipping Sauce

Hi, how was your weekend? Did you guys do anything fun to celebrate St Patrick's Day? I whipped up some rainbow-frosted cupcakes for the occasion, but that was about the extent of it - no corned beef and cabbage for us this year. Have you guys seen this corned beef poutine with Guinness gravy? Totally insane in the best possible way, and likely to be on our St Patrick's Day menu next year :)

Yesterday also kicked off race season for Shane, so we spent our day down in New Bedford for their Friendly Sons of St Patrick 1/2 Marathon. This was the fourth time Shane's run this race but this year was so much colder than any of the others, with a brutally chilly wind blowing the entire time. Combine that with the fact that there's more snow in the forecast for tonight, and I'm now 99% confident this winter is never going to end... Regardless, Shane ran a great race, shaving two minutes and change off last year's time and finishing in 1:35!



I'd like to think the healthy meals we ate in the week leading up to the race had something to do with his success. So yeah let's go with that, I'm sure the 60 miles he runs weekly played no part at all :)

These Asian Turkey Meatballs were on the menu on Friday night and we both loved them. We eat a lot of ground turkey and I get bored with meatloaf, chili and the like so finding new recipes is always a win. It's especially nice when they're quick and easy like this one, it's definitely a great weeknight option if you're trying to get dinner on the table in under 30 minutes. The soy sauce, sesame oil and ginger add lots of flavor to the meatballs so the dipping sauce isn't necessary, but it's a nice bonus on the side! I may be tempted to use a little cornstarch slurry to thicken the sauce up next time but that's just a personal preference. Served with a little rice and some sugar snap peas (my newest obsession), this was a fantastic healthy meal!



Asian Turkey Meatballs With Lime Sesame Dipping Sauce
barely adapted from Skinny Taste

Meatballs
1/4 cup panko bread crumbs
1 large egg, lightly beaten
1 tablespoon grated ginger
1 garlic clove, minced
1/2 teaspoon salt
1/4 cup chopped fresh parsley
3 scallions, thinly sliced (plus extra for garnish)
1 tablespoon low-sodium soy sauce
2 teaspoons toasted sesame oil
1 1/4 lb ground turkey

Dipping Sauce
2 tablespoons low-sodium soy sauce
1 teaspoon toasted sesame oil
1 tablespoon fresh lime juice
1 tablespoon water

Preheat oven to 500 F. Line a baking sheet with aluminum foil and spray it with nonstick cooking spray (to make clean-up easier).

In a medium bowl, combine the panko, egg, ginger, garlic, salt, parsley, scallions, soy sauce and sesame oil. Use a fork to stir until evenly mixed. Add the ground turkey, and use your hands to gently mix until all of the ingredients are evenly distributed. Using a 1/4 cup measure, portion the mixture and shape each portion into a ball. Transfer to the prepared baking sheet.

Bake for about 15 minutes, or until an instant-read thermometer inserted in the center registers 165 F.

Meanwhile, prepare the dipping sauce by whisking together the soy sauce, sesame oil, lime juice and water. When the meatballs come out of the oven, drizzle them evenly with about 1-2 tablespoon of the sauce. Garnish with additional scallions if desired. Serve with the remainder of the sauce for dipping.

Makes 12 meatballs

Birthday Cake Confetti Cookies

Hey look at that - more cookies! As if there haven't been enough around here lately.

And by "around here" I mean on the blog, not at my house. Because cookies (and all baked goods for that matter) have actually been pretty scarce since Shane and I committed to eating healthier earlier this month. As soon as I bake something we're sending it off with family/friends or sharing with coworkers. Out of sight, out of mind, right? I guess I should clarify - we've always given away a majority of the treats I bake, but previously it wasn't until we'd sampled enough to make sure they were safe for consumption :)



I'll let you in on a secret though. I kept every single one of these birthday cake confetti cookies for myself, I didn't even share them with Shane. I ate one warm from the oven and then wrapped the remainder up and hid 'em in my freezer (though since Shane reads the blog I guess the cat's out of the bag now...). Best occasional splurge ever, especially for a cake batter lover like me! They're essentially funfetti cookies made entirely from scratch, and they are just as good as you're imagining them to be right now.

The recipe for these cookies comes from the Momofuku Milk Bar cookbook, which is one of my new obsessions. It's full of the most off-the-wall, unique recipes I've ever seen; I wish there were more hours in the day so I could bake them all! Run, don't walk, to your local library and see if you can grab a copy to flip through. I borrowed it two or three times before ultimately deciding I simply had to own it.



I'm thrilled to be guest posting for my friend Erin of Dinners, Dishes, and Desserts today. I know you guys will love Erin's site just as much as I do! So, head on over to grab the recipe for these birthday cake confetti cookies. Happy Friday! :)

Triple Chocolate Guinness Cookies

I've had my eye on this Guinness cookie recipe for nearly a year, and as much as I wanted to try it out months ago, I thought it would be perfect to share around St Patrick's Day! I suppose I could have baked and photographed the cookies way in advance and just not posted until this week, but let's be honest - the pictures would have gotten buried in my Flickr stream and I'd have completely forgotten about them. I speak from experience on this matter...



But anyway, I was super intrigued about the idea of adding Guinness to cookies. Sure I've baked with Guinness, but only in chocolate cake and gingerbread. Unlike in those recipes, the Guinness here is actually cooked down significantly until it's thick and syrupy, and only then is it added to the cookie dough. This process does take some time - probably 30-40 minutes to reduce the Guinness and then you also have to cool it down (or start over and do it again because you cooked it too long and wound up with Guinness taffy, oops!) - so plan ahead!

Whatever you do, don't turn your back on the syrup for a second because that will be the exact moment it decides to boil over... I promise you do not want to be cleaning sticky Guinness off the top of your stove!



Even if you aren't a Guinness fan (I'm not) these cookies are worth a try; I was surprised by how much I enjoyed them. They don't have an overwhelming stout flavor - it's more like a chocolate cookie with a little something extra that you probably couldn't quite put your finger on if you didn't know. Nicole over at The Galley Gourmet called it "an essence of stout" and I think that's a very apt description. The cookies bake up tender and chewy, and whereas a lot of cookies are best warm from the oven, I thought these were equally as good (if not better) the day after I made them.

Whether you're making corned beef and cabbage, Guinness beef stew, shepherd's pie or something else entirely to celebrate St Patrick's Day, these cookies would be the perfect dessert. Served alongside a pint of Guinness of course :)

Oh, and one more thing, Happy Pi Day friends! I almost never remember food holidays, but as a math nerd, this is one of my favorites. I didn't have time to make a new pie this year, but I wanted to highlight one from the archives: carrot cake whoopie pies. I recognize that it's not pie in the traditional sense, but they're so good and perfect for this time of year with spring/Easter on the horizon!

Triple Chocolate Guinness Cookies
adapted from The Galley Gourmet (originally adapted from Cuisine Holiday Cookies, August Home Publishing)

1 (12-oz) bottle Guinness extra stout
3/4 cup packed light brown sugar, divided
2 3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 large egg yolk
1 tablespoon vanilla extract
1 cup white chocolate chips
1 cup milk chocolate chips

In a medium saucepan, combine the Guinness and 1/4 cup of the brown sugar. Set over medium heat and cook, stirring frequently, until the mixture has reduced and is thick and syrupy. You should have about 1/3 cup. Transfer to a heatproof bowl or measuring cup and cool slightly. {Note: keep a close eye on the pot as the Guinness reduces, you may need to adjust the heat to prevent it from boiling over.}

Sift the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and remaining 1/2 cup of brown sugar together on medium speed until light and fluffy, about 3 minutes. One at a time, add the eggs and the egg yolk, beating well after each addition. Mix in the vanilla. With the mixer on low, slowly add the cooled Guinness syrup and beat until incorporated. Add the dry ingredients in two additions, mixing just until everything comes together. Mix in the white chocolate and milk chocolate chips until evenly distributed throughout the dough. Cover the bowl and chill the dough in the refrigerator for at least 3 hours, or up to 3 days.

When you're ready to bake, preheat oven to 325 F. Line two baking sheets with parchment paper.

Using a small cookie scoop (mine is about 1 1/2 to 2 tablespoons), portion the dough into balls. Place them two inches apart on the prepared baking sheets. Bake for about 15 minutes (rotating the baking sheets halfway through), or until the edges are set (the centers may be a little soft still, they'll continue cooking even after you take them out of the oven). Transfer the baking sheets to wire racks and let the cookies cool for a few minutes before removing them to the racks to cool completely.

Makes 3-4 dozen

Lighter Cinnamon Rolls and a Giveaway! - CLOSED

Update: The winner is commenter #207 - Elly! Her favorite comfort food is a toss up between mashed potatoes and mac and cheese. Both of those are very high on my list too :) By the way, you guys *love* your mac and cheese, it was definitely the most popular response!



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



I am so excited about today's post guys!

If you've been a reader for any length of time, you know how much I love everything published by the folks at America's Test Kitchen. Their cookbooks and magazines are my go-to source no matter the type of recipe I'm looking for. So when they contacted me a few weeks ago to see if I'd be interested in reviewing their new cookbook, it took me all of about two seconds to say yes.

But the news got even better because that new cookbook? It's called Comfort Food Makeovers.



Comfort foods pretty much deserve their own category on this blog, they are definitely my favorite. But I'm also trying to eat healthier lately so I've cut many of them out because, let's face it, they're usually loaded with butter, cheese, bacon, sugar, or some combination of those ingredients. The genius of Comfort Food Makeovers is that it takes all of the classics - the ones you loved growing up as well as your restaurant favorites - and lightens them up! They're not substituting weird ingredients or cutting your portion size down significantly either; it's everyday ingredients used in a smarter way so the flavor isn't sacrificed one bit. My mind = blown :)



Comfort Food Makeovers runs the gamut, from appetizers, soups and salads to pasta, breakfast, dessert, and so much more. You can find a complete list of every recipe in the book right here, but let me share a few of the ones that caught my eye. Things like macaroni and cheese, pizza, chicken parmesan, brocoli-cheese soup, buttermilk biscuits, chocolate cupcakes and crab rangoon - some of my personal favorites, and they're all covered!

Oh, and one more thing I really love about this book is that complete nutritional information is provided for each and every recipe so you don't have to spend the time calculating any of it yourself.



I had a really hard time choosing just one recipe to share today so I asked Shane to help, and though he flagged just as many as I did, we both kept coming back to these cinnamon rolls. Ooey, gooey, buttery cinnamon rolls with a sweet cream cheese icing - comfort food at its best, right?

So, here's how this recipe was lightened up. First of all, the butter was reduced everywhere. If you've ever made cinnamon rolls, you know that the dough is usually full of it and then it's slathered on to help the filling adhere and maybe there's even a bit more in the icing. In other words, there's A LOT of butter. There are only 3 tablespoons in this entire recipe though! Maple syrup is used in the dough in place of granulated sugar to help keep it moist. Skim milk was also swapped for whole milk everywhere in the recipe and reduced fat cream cheese in place of full fat in the icing.



We weren't at all let down by the result here. My biggest concern was that cutting so much of the butter in the dough would mean tough rolls, but they were just as tender and flavorful as I'd hoped they'd be. From the sweet brown sugar-cinnamon filling to the thick, rich icing, my craving was completely satisfied. I wish I could invite you all over for brunch and share a big platter of these cinnamon rolls!



Ok, so here's the really good news: today I'm giving away a copy of this amazing cookbook to one of you! I guarantee you'll fall in love with it just as much as I have :) To enter, simply leave a comment on this post answering the question: What is your go-to comfort food?

That's all - easy, right?

Comments on this giveaway will close on Wednesday, March 20, 2013 at 11:59 pm EST. A winner will be chosen using random.org and announced on this post. Please be sure to leave a valid email address so I can contact you. Prize must be claimed by the winner within 48 hours or an alternate winner will be selected. This giveaway is open to U.S. residents only. Good luck!

Lighter Cinnamon Rolls
from America's Test Kitchen Comfort Food Makeovers

Dough
3 3/4 cups (18 3/4 oz) all-purpose flour
2 1/4 teaspoons instant yeast
1 teaspoon salt
1 1/3 cups warm skim milk (about 110 F)
3 tablespoons maple syrup
2 tablespoons unsalted butter, melted

Filling
1 tablespoon unsalted butter, melted
1/2 cup (3 1/2 oz) packed dark brown sugar
1/4 cup (1 3/4 oz) granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon salt

Glaze
1 cup (4 oz) confectioners' sugar
2 oz reduced-fat cream cheese
1/2 teaspoon vanilla extract
1 - 1 1/2 tablespoons skim milk

In the bowl of a stand mixer fitted with the dough hook, combine 3 1/2 cups of the flour, the yeast, and salt. Stir briefly to combine. In a medium measuring cup, whisk together the milk, maple syrup, and butter. With the mixer on low, gradually add the milk mixture and continue mixing until a rough dough comes together, about 2 minutes. Knead the dough on low speed for 5-6 minutes, or until smooth and elastic. (The dough should clear the sides of the bowl - if it's excessively sticky, you can add as much of the remaining 1/4 cup of flour as necessary.)

Spray a large bowl with nonstick cooking spray. Shape the dough into a ball and place in the bowl. Cover the bowl with plastic wrap and allow to rise at room temperature until doubled, about 2 - 2 1/2 hours.

Meanwhile, in a medium bowl stir together all of the ingredients for the filling until well combined and evenly moistened.

Coat a 13x9-inch baking dish with nonstick cooking spray. Turn the dough out onto a lightly floured work surface. Roll it into an 18x12-inch rectangle with a long edge nearest you. Mist the dough with water, then sprinkle evenly with the filling mixture, leaving about a 1/2-inch border along the long edge farthest from you. Press the sugar into the dough gently to adhere. Starting with the long edge closest to you, roll the dough into a tight log about 18 inches long, pinching the seam to close when you get to the end. Use a sharp serrated knife to cut the dough into 12 equal pieces.

Transfer the rolls (cut side-up) to the prepared baking dish. Cover the dish loosely with plastic wrap and allow the rolls to rise at room temperature for 1 - 1 1/2 hours, or until just about doubled in size.

Meanwhile, preheat oven to 350 F. When the rolls have risen, transfer them to the oven and bake for 20-25 minutes, or until golden brown. Remove the pan to a wire rack and allow the rolls to cool. Make the glaze by stirring the confectioners' sugar, cream cheese, vanilla extract, and skim milk (start with 1 tablespoon, and if you want a thinner consistency, add some (or all) of the remaining 1/2 tablespoon) until smooth. Spread the glaze over the rolls, then serve.

Makes 12 rolls

Disclosure: America's Test Kitchen provided me with a copy of Comfort Food Makeovers to review, but, as always, all opinions are my own.

Turkey Meatloaf with Brown Sugar-Ketchup Glaze

Are any of you watching The Americans on FX? I won't lie - I mostly started DVR'ing it because I saw Keri Russell in the promos and I've basically been in love with her since the days of Felicity. The first few episodes were really slow for me, and since I already watch way too much tv, this show nearly got the ax. I'm so glad I stuck it out though because it's just been getting better and better every week; at this point I'd say it's one of my favorite shows on tv! I don't want to say too much to spoil it for anyone, but if spy thrillers are your thing, it's a must see. And if you're a Keri Russell fan too, she's phenomenal in this show, though it's definitely a complete 180 from Felicity...



And that random tangent had absolutely nothing to do with this meatloaf so I won't even try to connect them :)

After last week's string of dinner recipe fails, I turned to this healthy comfort food favorite because it never disappoints. Meatloaf is always a winner in our house, and it's probably the dish we make most often when we find ourselves with an extra pound or two of ground turkey hanging out in the freezer (which is pretty much all the time).

This one is actually fairly basic and it comes together easily. Onions, garlic and thyme are quickly cooked and then combined with the turkey, a bread/milk paste that ensures moisture, and a few ingredients that incorporate more flavor such as Dijon mustard and hot sauce. The tangy-sweet glaze adds the perfect finishing touch! The meatloaf bakes for about an hour so you'll have plenty of time to whip up a side or two while you wait. Or grab a drink and a seat on the couch and catch up on your favorite tv show :)



One more thing - be sure to use whole milk where indicated and not skim or low-fat. We always buy 1% milk - never, ever whole - so whenever a recipe calls for it, here's a trick I picked up from the folks at Cook's Illustrated years ago. You can "make" whole milk by combining 1% milk and half-and-half in a ratio of 2:1. So, for example, if you need 1 cup of whole milk, you'd use 2/3 cup 1% milk and 1/3 cup half-and-half. I make this substitution all the time when recipes call for whole milk, I love it!

Turkey Meatloaf with Brown Sugar-Ketchup Glaze
from America's Test Kitchen Healthy Family Cookbook

{Note: you can definitely halve the recipe if you're only feeding a few people, I do it all the time.}

1 teaspoon canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 teaspoons minced fresh thyme
1 1/2 slices whole-wheat sandwich bread, crusts removed
1/2 cup whole milk
2 large eggs, lightly beaten
1/4 cup finely chopped fresh parsley
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
2 lb ground turkey (not 99% lean)
1/2 cup ketchup
2 tablespoons packed light brown sugar
4 teaspoons cider vinegar

Preheat oven to 350 F. Set a wire rack inside of a rimmed baking sheet. Fold a piece of foil in half (it should measure at least 10x6 inches) and use a skewer to poke holes in the foil at 1/2-inch intervals. Place on top of the wire rack and spray with nonstick cooking spray.

Add the oil to a medium nonstick skillet set over medium to medium-high heat. When the oil shimmers, add the onion. Cook, stirring occasionally, until softened, about 5 minutes. Mix in the garlic and thyme and cook just until fragrant, about 30 seconds to 1 minute. Transfer the onion mixture to a bowl and allow to cool.

Tear the bread into small pieces and add to a large bowl along with the milk. Use a fork to mash them into a paste. Add the cooled onion mixture, the eggs, parsley, Dijon mustard, Worcestershire sauce, hot sauce, salt, and pepper and stir with the fork until combined. Add the ground turkey and use your hands to mix until all of the ingredients are evenly distributed.

Transfer the mixture to the prepared foil/rack. Shape into a loaf. In a small measuring cup, combine the ketchup, brown sugar, and cider vinegar. Brush half of the mixture over the top of the meatloaf. Bake for 45 minutes, then brush with the remainder of the ketchup mixture and bake for an additional 15 minutes, or until an instant-read thermometer inserted in the center registers 160 F. Remove the meatloaf from the oven and tent - let rest for 10-15 minutes before slicing and serving.