Cinnamon Bread

I had a wicked craving for cinnamon toast last week, so I decided to do one better and make Cinnamon Bread.  Fresh out of the oven, this may have been one of the best things I’ve ever made. 

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Salted Caramel Brownies

The bad news is that these brownies were gobbled up before I could snap a picture.  The good news is that I'll be making them again VERY soon, so I'll try to get one then. 

I've attemped caramel many times, a few times I even succeeded.  This caramel recipe, however, was the simplest yet.  It hardens, so I'm not sure it's as versatile as a liquid caramel, but I'm thinking we should definately try it on a sundae!

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Meatless Monday: Butternut Squash and Lentil Pot Pie

Pot pie has always been one of my favorite dishes.  Over the years, I have made healthier variations of the original fat laden dinner.  This may be the best pot pie I’ve ever tasted, let alone made.  It’s definitely different from Chicken Pot Pie, it’s a wonderful dish which deserves to stand on it’s own.

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My Favorite Lentil Soup

This lentil soup has become one of my favorite recipes.  It's super easy to make, lightening fast in my electric pressure cooker, and I typically have all of the ingredients on hand.  It's also nice because, with the exception of the salt and pepper, every ingredient is easy to find organic!

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Pressure Cooker Risotto

I’ve been holding on to this recipe for years and thought it was finally time to put it to use.  I should’ve known better than to “cheat” at risotto.  I thought it was good, but gummy.  Forrest thought it was pretty terrible.  This will not be a repeat.

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Spiced Apple Turnovers

What do you make when your husband requests dessert, but you’re fresh out of eggs?  The first thing that came to my mind was pie!  I had a pound or so of apples on hand, but I was afraid they would create a skimpy pie.  After putting on my thinking cap, I decided to try my hand at an Apple Turnover.

Spiced Apple Turnover
Adapted from Bon Appetit Just Desserts
Ingredients
Pastry

• 1 1/2 cups unbleached all purpose flour
• 1 tbsp wheat germ
• 1 tsp sugar
• 1/4 tsp salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch cubes
• 4-8 tbsp ice cold water

Filling

• 1 1/2 pounds cooking apples, peeled, cored, cut into 1/2 inch pieces
• 1/3 cup sugar
• 2 tbsp dried currants
• 1 tsp spiced rum
• 1 tsp ground cinnamon (it could’ve used a smidge more)
• 1/4 tsp ground nutmeg
• 1/2 tsp vanilla extract
• 1 tsp lemon juice
• 6 tsp plus 1 tbsp unsalted butter
• turbinado sugar for sprinkling

Directions

1. In the bowl of a food processor fitted with the dough blade, pulse flour, sugar, wheat germ, and salt.  Add butter, pulsing between additions until mixture resembles coarse meal.  Add 4 tbsp ice cold water, pulsing until just combined.  Add additional water until dough ball just forms.  Divide dough into 6 balls, mine weighed 2 1/4 oz each.  Wrap separately in plastic and chill for 1 hour.
2. Meanwhile, combine filling ingredients through lemon juice.  Let stand 30 minutes to allow flavors to blend.
3. Preheat oven to 400.  On a floured work surface, roll out dough balls individually (leaving remaining balls in fridge) into an 8 inch circle.  Scoop 1/2 cup apple filling onto bottom half of the round, leaving a border around the edges.  Dot filling with 1 tsp butter.  Lightly brush edges with juice in the filling bowl.  Fold dough over filling and roll edges towards center to seal.  Repeat for remaining 5 dough balls. 
4. Using a small, sharp knife, cut 2 slits in the top of each turnover to allow steam to escape.  Melt remaining butter and mix with remaining juices from filling.  Brush butter mixture over turnovers and sprinkle with turbinado sugar.
5. Bake turnovers until golden brown, about 30 minutes.  Serve warm.

I found an awesome Holiday Recipe Swap at Katie’s beautiful blog GoodLife Eats. Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Spice Islands.

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Granmonnie’s Tea Cakes

Granmonnie’s Tea Cakes

Ingredients

• 2 eggs
• 2 cups sugar
• 1/2 tsp lemon extract or 1/2 tsp almond extract
• 1/2 tsp vanilla extract
• 1/2 cup vegetable shortening (yes, they do make organic!)
• 1/2 cup butter, softened
• 3-4 cups self rising flour

Directions

1. Cream sugar, butter, and shortening. 
2. Add eggs and extracts and mix well. 
3. Slowly add flour, using just enough that you can roll the dough out. 
4. Using a floured work surface and a floured rolling pin,  roll out dough and cut with desired cookie cutters. 
5. Bake on a parchment lined or greased cookie sheet at 350 until the tops are firm, 6-9 minutes depending on thickness.  These cookies do not typically brown, so do not just judge by color.
6. Let cool and decorate as desired.

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Herbed Cornbread

I've always been a big fan of cornbread.  My family reserves it for Thanksgiving and Christmas, but I think it can go with any meal.  It's easy to make, stores fairly well, and is easily adapted to the flavors of your dinner.  I served this cornbread at our annual Halloween party and it was a huge hit.  It's amazing how the addition of a little herbs can change the flavor of a dish.

Herbed Cornbread
Adapted from King Arthur Flour

Ingredients

• 2 tbsp butter
• 1 3/4 cups King Arthur Unbleached All-Purpose Flour
• 1 cup cornmeal
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tsp Herbes de Provence
• 1 1/4 cups milk
• 1/2 cup unsalted butter, melted and cooled
• 1 large egg

 Directions

1. Preheat the oven to 375°F. Place 2 tbsp butter in a cast iron skillet and place in oven to preheat.  
2. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir in  herbs. 
3. In another bowl or large measuring cup, whisk together the milk, melted butter, and egg. 
4. Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.  
5. Spread the batter into the prepared pan. 
6. Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean. 
7. Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.

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Chicken and Dumpling Soup

It’s chilly outside and we had one remaining pack of leftover chicken from the Halloween party, so I figured a soup was in order.  I decided on Chicken and Dumpling Soup after consulting Cooking Light’s Way to Cook.  Considering I used only ingredients I had in the pantry, fridge or freezer; it was a simple and tasty soup.

Chicken and Dumpling Soup
Adapted from Cooking Light: Way to Cook
Ingredients- Soup

• 1 tbsp olive oil
• 1/4 tsp dried thyme
• 3/4 tsp dried oregano
• 1/2 tsp dried basil
• 4 cups chicken broth
• 1 cup dry white wine
• 1 cup carrots, skinned and chopped
• 2 boneless skinless chicken breast
• 1 14.5 oz. can white kidney beans, drained and rinsed
• 1 14.5 oz. can diced tomatoes
• 1 cup frozen green beans
• 1 tsp salt
• freshly ground pepper

Ingredients- Dumplings

• 1 1/4 cup all purpose flour
• 1/2 tsp dried rosemary
• 2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp butter, softened
• 1/2 cup heavy cream
• 1/2 tsp lemon juice
• 1 large egg
• 1/4 cup all purpose flour

Directions

1. Heat olive oil in large Dutch oven.  Add thyme, oregano, and basil; and stir.  Add carrots; stirring to coat.  Cook 1 minute.
2. Add broth and wine; bring to just boiling.  Reduce heat.
3. Add chicken, beans, tomatoes, salt, and pepper; stirring.
4. Cover and let simmer for 20 minutes.
5. Meanwhile, combine cream and lemon juice; set aside.
6. In a small bowl, combine flour, rosemary, baking powder and salt.  Cut in butter with a pastry blender until mixture resembles coarse meal. 
7. Add egg to milk mixture; whisking to combine.  Add to flour mixture, stirring until just combined.
8. Combine 1/4 cup all purpose flour with 1/4 cup of the cooking liquid.  Stir into soup and cook for 3 minutes.
9. Drop dumpling dough, 1 tbsp per dumpling, onto soup.  Cover and cook 7-9 minutes (do not let boil). 
10. Sprinkle with black pepper before serving.

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A Sparkly Birthday

This weekend I celebrated my birthday.  A lot of girls prefer the sparkle of diamonds, but I love the sparkle of my new faucet and sink.  The bonus gift came as hubby was installing the sink and decided we should just go ahead and upgrade the disposal as well.  Score! 

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Pressure Cooker Mashed Potatoes

The Thanksgiving issue of Food and Wine had an interesting article questioning the usefulness of high tech cooking gadget.  Over the years, I have accumulated a kitchen full of gadgets, some useful, but many not.  One of my favorites, and perhaps the most useful gadget in my kitchen, is the electric pressure cooker. 

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Chicken with Herbed Goat Cheese and Prosciutto

When I was trying to figure out what to make for dinner last night, I decided to get a little inventive and create something without consulting my cookbook library or the internet.  The end result was tasty enough to convince me that I don’t always need someone else’s help when putting together a dish.

Chicken with Herbed Goat Cheese and Prosciutto
Ingredients

• 2 large boneless skinless chicken breasts, rinsed, dried, and pounded to 1 inch thickness
• 1/2 cup goat cheese
• 2 tbsp dry white wine
• 2 tbsp fresh rosemary, minced
• 1/2 tsp salt
• freshly ground pepper
• 2 slices Prosciutto di Parma
• 1/2 cup dry white wine

Directions

1. Preheat oven to 375.
2. Combine goat cheese, 2 tbsp wine, rosemary, salt and pepper; mixing well.
3. Spread goat cheese mixture on chicken breasts.  Top with prosciutto.
4. Pour remaining wine into medium baking dish.  Place chicken, prosciutto side up, in baking dish.
5. Bake in preheated oven for 20-25 minutes.

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