Orange Cookies

January 22, 2012

in Blog Posts, cookies, dessert

Since I was a little kid, I have always favored orange candies.  When my girls open a pack of treats, they know to give me the orange skittles, runts, sour patch kids, gummi bears, what have you…. Orange has just always been my favorite.  I’ll never forget the Christmas when my sweet husband filled my stocking with gummy orange slices, chocolate orange sticks, and only orange starbursts (picked out of several whole bags I’m sure).  I think it’s my favorite flavor because orange always tastes like orange.  Plain and simple.

Well, these cookies have plenty of orange flavoring.  The best kind…from about 5 real oranges.

Orange Cookies

from Peacocks on my Porch

• 1 1/2 cup sugar
• 1 cup butter, softened
• 1 cup sour cream
• 2 eggs
• 4 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2/3 cup orange juice (just squeeze a couple that you zest)
• 3 T orange zest

Preheat oven to 375 degrees F.  Beat sugar and butter until fluffy.  Add sour cream and eggs; beat well.  Add flour, baking powder, baking soda, salt, orange juice, and orange zest.  Blend well.  Drop by spoon on ungreased cookie sheets.  Bake for 8-10 minutes, or until the edges just start to brown (they are better a little underdone than overdone).  Frost while warm (I frost them right out of the oven, still on the pans, so the frosting melts and turns into a glaze.)

Orange Frosting

• 1/4 cup butter, softened
• 2 cups powdered sugar
• 1 T orange zest
• 2-3 T orange juice

Combine and frost warm cookies.

How about you?  What’s your favorite “flavor”.  And what is the best orange candy you’ve ever eaten?  Here’s mine.

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Chocolate Chip Swirl Bars

January 16, 2012

in Blog Posts, chocolate, cookies, dessert

You need a dessert…and you need it in under 30 minutes…and you don’t want to head to the store for any fancy ingredients…oh, and can it please include chocolate?

Ever find yourself in that sort of pickle?  Well, here’s your recipe.    Serve these yummy bars warm with a scoop of vanilla ice cream, or let cool and enjoy them with a glass of cold milk.  They travel well, so bookmark these for your next picnic.  (How long until picnic weather?)

Chocolate Chip Swirl Bars

recipe adapted from my friendly neighborhood cookbook

• 1/2 cup butter, softened (microwaves vary, but if I put a refrigerated stick of butter in mine for 30 seconds at 50% power…good to go)
• 6 T granulated sugar
• 6 T brown sugar
• 1/2 tsp vanilla
• 1 egg
• 1/2 tsp soda
• 1/2 tsp salt
• 1 cup plus 2 T flour
• 3/4 cup chocolate chips

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Un-Fried Onion Rings

January 12, 2012

in ...and good for you, appetizer, Blog Posts, Sides

We eat our fair share of cookies around here.  But you know what else we eat a lot of?  Lean meats (poultry and fish), whole grains, fresh veggies…

See, when I want a dessert, I want to know I’m eating dessert.  So as a trade off, 99% of our meals are very healthful.  We’ve been enjoying these “un-fried french fries” for years.  So when I came across this recipe for an “un-fried onion ring”…I had to try it.

Oh my!  These are absolutely delicious.  Everything you could expect from an onion ring.  Crispy coating, sweet onion inside.  Perfect alongside your favorite (veggie) burger.

 Baked Onion Rings

adapted from Martha Stewart Everyday Food        

• 3 cups cornflakes
• 1 cup plain dried breadcrumbs (I prefer Panko breadcrumbs.  Crispier crunch…)
• 2 large egg
• 1 cup low-fat buttermilk
• 1/2 cup all-purpose flour
• 1/4 teaspoon cayenne pepper
• Coarse salt and ground pepper
• 1 medium sweet onion, such as Vidalia, quartered crosswise and broken into rings (discard small center rings)
• 2 tablespoons olive oil (I’m still not calling them fried)

1. Preheat oven to 450 degrees. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer  to a medium bowl (this crumb mixture gets pretty clumpy pretty quick.  My recommendation is to use 1/2 cup of the crumb mixture at a time.  Refill your bowl as you go).    In another medium bowl, whisk together egg, buttermilk, flour, and cayenne and season with salt and pepper.
2. Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet. (I love how they sizzle).  Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.

Try these.  You will not be disappointed!

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Simple Almond Cake

January 10, 2012

in Blog Posts

My second daughter inherited many wonderful traits from her paternal grandmother.  Looks, intelligence, an uncanny ability to memorize.    It seemed fitting to me that this recipe (one of my mother-in-laws signatures) became my nine  year old’s signature recipe over the holidays.  ”Number 2″ (see below) made no less than a dozen of these simple cakes to share with friends, family and neighbors.

She made it so often, she no longer needs the recipe.

Almond Cake

• 3/4 cup sugar
• 3/4 cup flour
• 1/2 cup butter, melted
• 1 tsp. almond extract
• 2 eggs
• slivered almonds

Mix sugar, flour, butter, almond extract, and eggs on high for 3 minutes. Pour into greased pie pan. Sprinkle with slivered almonds. Bake at 350 for 25 minutes.

It’s amazing that such a humble looking cake could taste so good.

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Cheese Tortellini with Walnut Pesto

December 22, 2011

in Dinner, pasta

It seems that the Cyclist and I are running a little late this Christmas season.  The cards got mailed today, homemade gifts are still in various stages of completion on the craft room table.  Neighbor gifts are going out, a few here, a few there.

These two  have thrown a wrench in my life.  (Albeit the best kind of wrench).

This pasta dish is the perfect meal during a busy season.  It’s delicious and filling, and it takes literally just minutes to make (prepare the pesto while the water comes to a boil…I’m thinking on the table in 20 minutes tops.)  And it’s one of the Cyclist’s favorite leftovers.

While it’s simple to put together, it’s good enough to serve to company.

From Quick from Scratch Pasta

Serves 4

• 1 cup walnuts
• 1/3 cup lightly packed flat-leaf parsley with thick stems removed
• 2 cloves garlic, smashed
• 3 T grated Parmesan cheese, plus more for serving
• 1/2 tsp salt
• 1/4 tsp fresh ground black pepper
• 1/4-1/2 cup olive oil
• 1 lb fresh or frozen cheese tortellini
• 1 T butter

In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, salt and pepper to a coarse puree.  While the processor is running, slowly stream in the olive oil until it reaches your desired consistency.  (The recipe originally calls for 1/2 cup…I generally use a little more than 1/4 cup).

In a large pot of boiling, salted water, cook the tortellini until just done (read the package directions).  Reserve 1/2 cup of the pasta water.  Drain the tortellini.

In a large bowl, toss the pasta with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter.  If the pasta seems dry, add more of the pasta water.  Sprinkle with the additional Parmesan and pass more at the table.

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Gingerbread Cake with Lemon Sauce

December 19, 2011

in Blog Posts, cake, dessert, holiday

Every December, we embark on a progressive dinner.  Appetizers at my sister’s house, salad at my brother’s, main course at my parent’s, then to our home for dessert.  My nine-year-old found this scrumptious holiday cake as she was thumbing through my calendar .

There’s just something inherently festive about eating warm gingerbread at Christmas.

Serves 9

Lemon Sauce (can make ahead)

• 1/2 cup sugar
• 1 T cornstarch
• 1 cup boiling water
• 3 T fresh lemon juice
• 1 tsp lemon zest
• 2 T butter
• dash of nutmeg

In a small saucepan, combine sugar and cornstarch.  Gradually stir in boiling water.  Cook and stir over medium heat until clear and thick.  Blend in lemon juice, zest, butter and nutmeg.  Cover.  Refrigerate if not serving it right away.

Gingerbread Cake

• 1 cup sugar
• 2 T molasses
• 1 tsp cinnamon
• 1 tsp salt
• 1/2 tsp ground cloves
• 1/4 tsp ground ginger
• 4 1/2 T melted butter
• 1 egg
• 2 cups unbleached flour
• 1 tsp baking soda
• 1 cup buttermilk

Preheat oven to 400 degrees F.  Stir together sugar, molasses, cinnamon, salt, cloves, ginger and butter.  Beat in egg.  Sift flour and soda together and add alternately with the buttermilk.  Butter an 8-inch square pan.  Pour bater into pan and bake for 35 minutes.  Cool slightly before serving.

Whipped Cream

• 1 cup whipping cream
• 1 T sugar
• 1 tsp vanilla

Just before serving in a CHILLED BOWL, using COLD BEATERS, whip cream with sugar and vanilla until soft peaks form.

To serve, spoon lemon sauce onto dessert plates, set a square of warm cake in it and top with a dollop of whipped cream.

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Wassail

December 16, 2011

in appetizer, holiday

This hot, spiced cider has been a holiday tradition in my family since I was a child.  I love the way it makes my kitchen smell. I love warming my hands with a hot mug.

It tastes like Christmas to me.

• 2 cups sugar
• 4 cups water
• 2 cinnamon sticks
• 8 whole allspice
• 10 whole cloves
• 3 cups orange juice
• 2 cups lemon juice
• 1 gallon apple cider

Combine sugar and water.  Boil for five minutes.  Add cinnamon, allspice and cloves. Simmer ten minutes more.  Add orange and lemon juice.  Simmer 10 minutes.  Add cider.  Simmer and serve.

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Cocoa Tassies with Peppermint Filling

December 12, 2011

in chocolate, dessert, holiday

These are such a cute addition to a holiday dessert spread.  I love something that you can hold in your hand, and eat in a bite or two.

Adapted from Better Homes and Gardens

Tassies:

• 1 1/4 cup flour
• 1/3 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup cold butter
• 1 egg yolk, lightly beaten
• 2 T cold water
• mint candies for topping (I used junior mints)

In a medium bowl, stir together flour, sugar and cocoa powder.  Using a pastry blender, cut in butter until mixture is crumbly.  In a small bowl, combine egg yolk and water.  Gradually stir egg yolk mixture into flour mixture.  Gently knead dough just until a ball forms.  If necessary, cover dough with plastic wrap, and refrigerate until dough is easy to handle.  (I was able to use it directly after kneading).

Preheat oven to 375 degrees F.  Divide dough into 36 pieces.  Press dough pieces onto bottoms and up sides of mini muffin cups.  Bake for 8-10 minutes, or until shells are firm.  Cool in muffin cups for 10 minutes.  Remove from muffin cups and cool completely.

Peppermint Filling:

• 1/4 cup butter, softened
• 7 oz. marshmallow creme
• 1/2 tsp peppermint extract
• 3 1/2 cups powdered sugar
• 1 T + milk

In large mixing bowl, combine butter, marshmallow creme, and peppermint.  Beat with an electric mixer until smooth.  Gradually beat in 1 1/2 cups powdered sugar.  Beat in 1 T milk.  Gradually beat in remaining powdered sugar.  Add enough milk, 1 teaspoon at a time, until it reaches piping consistency.

Using a piping bag fitted with a star tip, pipe filling into cocoa shells.  Top with a mint candy.

PS For the past few weeks, I’ve been posting a sweet treat to serve for Monday night/family night.  If you want to make the treats along with us on Mondays, follow me on facebook and you’ll get an ingredient list the Friday before! 

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Kathy’s Spinach Salad with Sweet Onion Vinaigrette (and three lucky winners)

December 7, 2011

in Blog Posts, holiday, Salad

Many of you know that my sweet mother-in-law passed away shortly before we had our little girls.  Many of my memories of her revolved around food.  She was such a wonderful cook and a gracious hostess.

Several of my favorite recipes come from her collection…almond cake, fresh peach dessert, orange rolls (coming soon) and her signature spinach salad.

This salad has become one of my most requested recipes.  It’s wonderful because  most of the ingredients are in my pantry or fridge.  The dressing is so delicious…no one guesses that the vibrant pink color comes from a purple onion.

Salad ingredients:

•  10 oz. spinach
• 1 granny smith apple, thinly sliced
• 3/4 cup toasted almonds (350 for 8 minutes)
• 1/2 lb crisp bacon (I never use the bacon…the cyclist won’t eat the stuff…it’s delicious either way)
• red onion slices (optional)

Sweet Onion Vinaigrette:

•  1/8 of a red onion
• 1/3 cup salad oil (I use canola)
• 1/4 cup sugar
• 3 Tbsp apple cider vinegar
• 1 tsp salt

Puree dressing ingredients in a blender.  Toss salad.

We served this alongside a quick macaroni and cheese (using my Shirley J universal sauce mix).

Thank you all for entering the drawing, and for sharing your time saving tips!  The three lucky winners are…Steven (“I like to make a large crockpot of chili, and then it becomes my lunch for the week!”), Courtney (“I don’t have any time saving meals tips – I more just have a few back up meals for when I am short on time – spaghetti, yoshida’s chicken, quesadillas – things that don’t take a lot of time and I always have the ingredients on hand.”), and Lindsey (“When I do go through the effort to make something it has to make 1. Another night of leftovers or 2. Leftovers plus an extra pan for the freezer.”)  So the three of you, email me your address and I will have Shirley J send out your prize packs!  megan@bake-aholic.com

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Brownie Ice Cream Sandwiches

December 5, 2011

in Blog Posts, brownie, chocolate, dessert, holiday, ice cream

I love brownies.  Something about chocolate I suppose.  I’ve tried dozens of recipes, I’ve made mint brownies, raspberry brownies, brownies with peanut butter, or a cheesecake swirl.  One of my favorite ways to eat a brownie, though, is with a scoop of good ice cream and some hot fudge.  This is our “family night” version of a brownie sundae.  A bit gussied up for company.

Brownies

• 1 1 /2 cups unsalted butter (if using salted, only add 1/4 tsp of salt called for in recipe)
• 6 (1 oz) squares unsweetened chocolate (I generally use the Baker’s Brand I find in my local supermarket)
• 3 cups sugar
• 6 eggs
• 1 T vanilla
• 1/2 tsp salt
• 2 1/4 c flour
• mini chocolate chips

Preheat oven to 350 degrees F, and grease a large rimmed cookie pan (half sheet=11″x17″).  In a medium saucepan, melt together the butter and chocolate.  Remove from heat and stir in the sugar.  Add eggs, one at a time, and stir until blended.  Add vanilla, salt and flour.  Mix well.  Pour batter into prepared baking pan and sprinkle with a handful or two of mini chocolate chips.  Bake for 20 minutes.  Cool completely on wire rack.

Sandwiches

• brownies (cut into squares)
• a brick of good quality ice cream, any flavor you like
• favorite hot fudge sauce
• mini chocolate chips

Remove ice cream from container (if using the square box…otherwise you can just scoop) and cut into squares using a cleaver.  Work quickly!  If ice cream gets too soft, put it back in the freezer for a bit.  To assemble sandwiches, place one brownie square on plate, top with a square of ice cream, a drizzle of fudge, and another brownie.  Sprinkle with chocolate chips.

Alternately, just place a scoop of ice cream between the brownies.  A different look, but simpler to assemble and equally tasty!

DON’T FORGET TO ENTER TO WIN THE SHIRLEY J GIVEAWAY!  A WINNER WILL BE ANNOUNCED ON WEDNESDAY!

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