bakin' and eggs

Oatmeal Maple Scones

February 5, 2012 by Jen

I have been on a baking kick lately. In the past couple of weeks I’ve baked these oatmeal maple scones twice, a hummingbird cake, peanut butter chocolate chip bars, pita bread and no-bake chocolate peanut butter oat cookies. The time in the kitchen has been relaxing and let’s face it…my sweet tooth is pretty out of control.

When I’m in the mood for something sweet and to bake my go-to is usually cookies or brownies. I wanted to branch out a bit so I flipped through a cookbook that was given to me as a gift a few months ago, Flour. It’s full of amazing recipes from Boston’s Flour Bakery and Cafe. I haven’t made scones in forever and had all the ingredients on hand for their oatmeal maple scones.

I expected the scones to be good but they were literally one of the best things that I have ever baked. So good that I had to make them again for my grandmother when I went to visit her the next week. I love anything that is oatmeal based and the texture of these scones is perfect. The edges are slightly crunchy but the centers are soft and the toasted pecans and golden raisins add a contrast. The scones are sweetened with maple syrup and include a maple glaze that is a great final touch.

The scones will keep at room temperature in an air tight container for a few days and they also freeze well. They might not seem too exciting but I promise you won’t regret making them for a breakfast (or anytime) treat!

Oatmeal Maple Scones
(Recipe source Flour)

Ingredients:

FOR THE SCONES
1 1/2 cups all-purpose flour
1 1/4 cup old-fashioned rolled oats (not quick)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup pecan halves, toasted and chopped
1/2 cup golden raisins or dried cranberries/cherries/etc
1/2 cup (1 stick) cold unsalted butter, cut into 10 pieces
1/3 cup heavy cream (or half and half)
1/2 cup maple syrup
1 teaspoon vanilla
1 cold egg

FOR THE GLAZE
1 cup powdered sugar, sifted
3 tablespoons maple syrup
1-2 tablespoons water

Directions: 

 Preheat oven to 350 degrees.

Using a stand mixer with the paddle attachment (or a hand mixer), combine flour, oats, baking powder, baking soda, salt, pecans and raisins on low speed until combined well. Add butter pieces and beat on low speed for about 30 seconds or until butter is broken down but with pebble sized pieces still visible.

In a separate small bowl, whisk cream, maple syrup, vanilla and egg together. With mixer still on low speed, add wet ingredients to dry mixture and beat for about 30 seconds until just combined.

Remove bowl from mixer and scrape down sides to make sure that all dry ingredients have been incorporated. Using a 1/4 or 1/3 cup measuring cup, drop rounded scoops of dough onto a baking sheet 2 to 3 inches apart. You should have 9 scones.

Bake for 30-40 minutes, or until tops are golden brown. Start checking at the 30 minute mark. Transfer to a wire rack to cool for about half and hour.

Make the glaze while the scones are cooling. Whisk together sifted powdered sugar, maple syrup and water. Once the scones have cooled, brush tops with glaze.

If you keep the scones for more than one day or freeze them, they can be “refreshed” by heating in a 300 degree oven for about 5 minutes.

Yield: 9 scones

Vegetarian Butternut Squash and Bean Chili

December 16, 2011 by Jen

Over the last few years I have gotten into the habit of making a pot of vegetarian chili for myself when I’m making traditional chili for Brandon. It’s not that I don’t enjoy beef-based chili but I try to be mindful of my meat intake and chili is a meal where I don’t miss it at all. I also find it extremely easy to make two separate batches because the base exactly the same, I just added the butternut squash in place of ground beef in my veggie variation.

I think I have finally perfected my chili recipe. This is my go-to and it always turns out delicious. I’m not much of a leftover fan but I’ve had this for dinner three times this week and I’m still craving more. It also freezes well for an easy dinner later down the road. This veggie chili is healthy and very satisfying. I like to top mine with cheese, plain Greek yogurt and sliced avocado along with a warm slice of cornbread or cheesy beer bread on the side!

Vegetarian Butternut Squash and Bean Chili
(A Bakin’ and Eggs Original)

Ingredients:

1 tablespoon olive oil
1 large onion, diced
1 green pepper, diced
1 jalapeno pepper, diced
2 cloves garlic, crushed and minced
2-3 tablespoons chili powder (to taste)
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt (or more to taste)
2 cups uncooked butternut squash, peeled and cubed (1-inch cubes)
1 (28-ounce) can petite diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can dark red kidney beans, drained and rinsed
1 (15-ounce) can filled 3/4 with water
1 tablespoon cocoa powder

Directions:

Heat olive oil in a large pot over medium heat. Sauté onions, peppers and jalapeño until mixture become soft. Add garlic and sauté for another minute or two. Add spices and continue to sauté for another minute. Add squash, tomatoes, beans and water and bring to a simmer. I usually simmer covered on low heat for 60-90 minutes and then uncovered on low heat for 30-60, depending on how much time I have and how thick I want my chili. The longer you simmer it uncovered, the thicker it will get. Add the cocoa powder in 10-15 minutes before serving and stir well.

Yield: 8 servings

Pumpkin Oatmeal Cookies Two Ways

November 20, 2011 by Jen

I had some downtime last Wednesday afternoon and decided to bake cookies for my evening yoga class. Well, and let’s be honest…for my own personal enjoyment too! I tend to always use the same cookie recipes and wanted to try something new with a fall twist. I found a recipe for pumpkin oatmeal cookies that sounded perfect. I decided to divide the batter in half and mix chocolate chips into one batch and white chocolate chips and dried cranberries into the other.

The cookies were a huge hit with my yogis and I cannot even count how many I have eaten over the past few days. Addictive. The texture is definitely more on the soft side and the cookies have to bake a little longer than normal. I am a fan of soft cookies anyway and I think the texture totally fits with the pumpkin flavor. The cookie dough includes a heavy dose of pumpkin pie spice that really give these their fall flavor. These cookies will become a seasonal favorite in our house!

Pumpkin Oatmeal Cookies
(Recipe heavily adapted from Annie’s Eats)

Ingredients: 

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup pumpkin puree
1 1/2  cups old-fashioned oats
1 cup semi-sweet chocolate chips
1/2 cup dried cranberries
1/2 cup white chocolate chips

Directions: 

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt.

In the bowl of a stand mixer, fitted with the paddle attachment (or in a large bowl with a handheld mixer), beat butter and sugar on medium-high speed until lightened in color and fluffy, 3 minutes. Add in eggs and vanilla and mix well. Add in pumpkin puree and mix until combined. Reduce mixer speed to low and add in dry ingredients. Finally, add in oats until just combined.

Divide batter in two and add chocolate chips into one half and white chocolate and cranberries into the other.

Using a spoon, drop about 2 tablespoon rounds onto prepared baking sheets, about 2-3 inches apart. Bake 12-14 minutes or until slightly browned. You may need to rotate the baking sheets halfway through depending on the temperature of your oven. Allow to cool before transferring to a wire rack.

Yield: around 4 dozen

Mozzarella and Spinach Stuffed Chicken Meatloaf

November 9, 2011 by Jen

Tandoori-Style Grilled Chicken Breasts with Yogurt Sauce

October 20, 2011 by Jen

We’re trying to take advantage of the last few weeks of daylight savings time and mild temperatures by using the grill whenever possible for dinner. While Brandon is a year-round griller, it’s just more enjoyable to be out there in daylight and not shivering!

We’re always looking for ways to mix it up on the grill so we’re not always preparing the same grilled chicken, fish, steak, veggies, etc. Luckily, we have some great resources for inspiration and while flipping through The Cook’s Illustrated Guide to Grilling and Barbecue, I came across this recipe for Tandoori-Style Chicken Breasts. I really enjoy ethnic foods and I was especially excited for the opportunity to use the turmeric and coriander that are usually pushed to the back of the spice cabinet.

This chicken features a thick coating of a very flavorful spice rub. The tandoori effect is achieved by getting the grill really hot and starting the chicken on high heat before moving it to a cooler side of the grill. The yogurt sauce is the perfect finish and a nice contrast to the chicken. I served the chicken with Indian-Style Potatoes from Epicurious and roasted broccoli.

Tandoori-Style Grilled Chicken Breasts with Yogurt Sauce
(Recipe adapted from The Cook’s Illustrated Guide to Grilling and Barbecue)

Ingredients:

FOR THE YOGURT SAUCE
1 cup plain, nonfat Greek yogurt
2 tablespoons chopped fresh cilantro or parsley (if you’re a cilantro hater like my husband!)
1 garlic clove, minced (I briefly sauteed ours before adding it because I cannot do raw garlic)
Salt and cayenne pepper, to taste

FOR THE CHICKEN
1 teaspoon fresh ginger, peeled and minced
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
Olive oil
4 boneless, skinless chicken breasts

Directions:

FOR THE YOGURT SAUCE
Whisk together all ingredients and season to taste with salt and cayenne. Place in fridge until ready to serve.

FOR THE CHICKEN
Prepare grill. If using gas, preheat by turning all burners to high and closing lid.

Mix together ginger, coriander, cumin, turmeric, cinnamon, 1/2 teaspoon of salt and 1/4 teaspoon of cayenne together in a small bowl. Rub chicken breasts with olive oil and then generously coat with spice mixture.

If using gas grill, leave one burner on high and turn others to medium low. Place chicken on hot part of the grill until well-browned, 2-3 minutes with the lid down. Move to the cooler side of the grill and continue to cook for another 10 mninutes. Turn and cook for 5 more minutes or until done. Internal temperature should read 160 degrees.

Note that we cooked this on the Big Green Egg and used a similar technique to the above by moving chicken to a cooler part of the grill after the first few minutes and cooking with lid down.

Let chicken rest for 5 minutes and then slice. Serve with yogurt sauce.

Yield: 4 servings

Pasta with Shrimp, Arugula and Prosciutto

October 11, 2011 by Jen

There are a few foods that are dinner staples in our house. We can’t seem to go a week or two without having them. Pizza, pasta and Mexican are three of the things you’ll find us eating frequently. (And coincidentally all feature carbs and/or cheese!)

We decided on pasta last night but wanted to try a new recipe. Typing “pasta” into the search box on Epicurious yields overwhelming results so in order to focus us a bit more, I gave Brandon The Gourmet Cookbook to browse through. He came up with a Penne with Arugula and Prosciutto that sounded great and featured a 20 minute start to finish time. This was perfect since we weren’t able to start on dinner until after 8 p.m.

We made a few modifications to the original recipe. The biggest was the addition of shrimp which we both agreed really took the dish up a notch. Overall, this is a very simple recipe but each element plays a big part in the flavor, especially the arugula. Don’t skip it.

While the pasta was boiling, I sauteed the shrimp in olive oil with a little bit of a lemon pepper rub (Dizzy Pig Shakin’ the Tree). Once the pasta and shrimp were done, I drained the pasta and dumped all the ingredients into the pot with the pasta. After a stir and a generous crank of salt and pepper it was time to eat.

I served this  dish with a hunk of bread and olive oil dipping sauce. At one point I said, “Mmm…I love carbs.” aloud. We’re happy to have another pasta dish worth repeating (over and over again) in our repertoire!

Pasta with Shrimp, Arugula and Prosciutto
(Recipe adapted from The Gourmet Cookbook)

Ingredients:

1/2 pound pasta (half box) pasta, penne, corkscrew, etc.
1/2 pound shrimp, peeled and deveined
Seasoning of your choice for the shrimp (salt and pepper, lemon pepper, etc)
1/4 pound thinly sliced proscuitto, chopped
3/4 to 1 pound arugula, stems removed, chopped roughly (I used about 1/2 of a clamshell container)
1/2 cup finely grated parmigiano-reggiano
3/4 teaspoon grated lemon zest
1 quarter lemon, squeezed
2-3 tablespoons olive oil
Salt and pepper, to taste

Directions:

Cook pasta in a large pot of boiling salted water according to package directions. Reserve 1/2 cup cooking water and drain pasta.

While pasta is cooking, sautee shrimp over medium high heat with olive oil and seasoning of your choice. This should take about 3-4 minutes, total.

Return pasta to pot and toss with prosciutto, shrimp, arugula, cheese, lemon zest, lemon juice and salt and pepper to taste. Add some of the pasta water if it seems dry.

Yield: 2-3 servings

Spiced Peach-Carrot Bread

August 28, 2011 by Jen

I have been getting so much inspiration from Southern Living this summer. I’m not sure if maybe they’ve had a change in their food department or have just been focusing more on improving/freshening their food features but the recipes they have been publishing have been wonderful! I have a long list of things that I’d like to try from recent issues.

This Spiced Peach Carrot Bread was a “must make ASAP” and given the constant presence of peaches on my counter during the late summer months, I had all the ingredients on hand. I really enjoy quick breads and loved the idea of peach and carrot bread in lieu of the usual banana base.

I made some modifications to the original recipe. I doubled the spices, replaced some of the oil with Greek yogurt and added vanilla extract. The bread turned out beautifully and it’s so easy to prepare. You only need one bowl and no mixer! It was great on its own and it was especially tasty topped with almond butter for breakfast. This will definitely become a yearly summer staple.

Enjoy the last of the summer peaches (before we are bombarded with all things pumpkin and winter squash!) and make this recipe.

Spiced Peach Carrot Bread
(Recipe adapted from Southern Living – July 2011)

Ingredients:

3/4 cup chopped pecans
2 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups peeled and chopped fresh peaches
3/4 cup grated carrots
1/3 cup vegetable oil
1/3 cup plain nonfat Greek yogurt
1/2 cup milk
2 large eggs, lightly beaten
1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees and prepare a 9 x 5 loaf pan with cooking spray.

Toast pecans either in the oven in a shallow pan for 8-10 minutes or on the stove top in a pan over medium heat. Stir occasionally. When they are fragrant and slightly darkened in color, they are ready. Allow to cool.

Stir together flour, sugar, cinnamon, nutmeg, baking soda, baking powder, and salt in a large bowl. Add the peaches, carrots, oil, yogurt, milk, eggs, vanilla and pecans and stir until just moistened and combined.

Pour batter into prepared baking dish and bake for about 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes before removing and placing on a wire rack to completely cool.

Yield: 1 loaf

Baked Vidalia Onion Dip…for Josie!

August 18, 2011 by Jen

Long time, no post, huh? I know I keep saying this but if you can just hang with me a little longer I promise that I will be back to posting 3-4 recipes a week. Promise.

Now, the occasion for this post…I’m participating in my very first virtual baby shower! A group of food bloggers are celebrating the upcoming arrival of Josie’s baby boy! I couldn’t be more excited for her. If you’ve been reading my blog for a while you know how much I love Josie and her blog, Pink Parsley. We’ve never met in person but for some reason I just know that we would be such good friends if we were close to each other. Josie  lives in the Atlanta area so I’m hoping we can finally meet sometime very soon when I’m down there visiting my parents.

Since I’m a fellow Georgia girl, I wanted to make a Southern-themed recipe for the virtual shower. I actually grew up about 45 minutes from Vidalia, Georgia so when I spotted this Baked Vidalia Onion Dip in my Southern Living Cookbook, I knew it was the perfect thing! You can’t have a party without a dip, right?

The dip was so easy to assemble and I know it would be a crowd-pleaser at any get together (especially with football season coming up!). Since you sautee the onions first, it really tones down the onion bite and really brings out the sweetness in  them.

The original recipe did not call for a breadcrumb topping but I thought it would be a nice addition. We enjoyed the dip with crackers but you could also try tortilla chips. Play around with the cheese mixture – I used a combination of cheddar and an Italian blend but I think it would be especially delicious with pepper jack or Swiss.

Big thanks to Annie for organizing the virtual baby shower! Please check out her blog to see all of the amazing things that everyone contributed!

Baked Vidalia Onion Dip
(Recipe adapted from The Southern Living Cookbook)

Ingredients:

2 tablespoons butter
3 Vidalia onions, diced
2 cups cheese (cheddar, swiss, jack, a mixture, etc)
1 cup mayonnaise (light is okay)
1 garlic clove, minced
1/2 teaspoon hot sauce
Dash cayenne pepper, optional for a little added heat
Salt and pepper, to taste
1/2 cup panko tossed with 1 tablespoon melted butter (for topping, optional)

Directions:

Preheat oven to 375 degrees. Prepare a two-quart baking dish with cooking spray.

Heat a large skillet over medium heat. Add butter and melt. Add onions and cook until softened and beginning to brown, about 5-7 minutes. Add garlic and cook for another minute.

In a separate bowl, stir together sauteed onions and garlic and rest of ingredients. Top with panko/melted butter mixture, if desired. Bake for 25 minutes and let stand 10 minutes before serving.

White Chocolate Toffee Brownies

July 21, 2011 by Jen

I am very easily persuaded when it comes to baking. Last Sunday Brandon suggested that I bake cookies or brownies for dessert and I immediately agreed that it was a fabulous idea. I started flipping through cookbooks to find a new recipe that I could blog about and I’m here to say that I found a winner.

I love the Southern Living Cookbook. It’s one of those cookbooks that never fails me…I can always find something delicious to make from it. The second I saw these white chocolate brownies, I knew that I’d found my dessert.

Brownies are a staple in our dessert rotation but always in the traditional chocolate form. I loved the idea of having a white chocolate base. Brandon had the genius idea of adding toffee. The results were perfect – the white chocolate was the star and the toffee added the perfect compliment. I loved the slight saltiness that the toffee provided.

Top with ice cream and chocolate sauce for extra deliciousness!

White Chocolate Toffee Brownies
(Recipe adapted from The Ultimate Southern Living Cookbook)

Ingredients:

1/3 cup unsalted butter
8 ounces white chocolate, chopped and divided
2 large eggs
2/3 cup sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup toffee

Directions:

Preheat oven to 350 degrees and grease and 8 x 8 pan.

Melt butter in a small saucepan over low heat. Add 4 ounces of white chocolate and remove from heat. Do not stir the butter and chocolate. Allow chocolate to slowly melt.

Beat eggs at medium speed with an electric mixer until thick and pale, about 1-2 minutes. Slowly add the sugar, beating well.

In a separate bowl, whisk together flour, baking powder and salt. Gradually add to egg mixer, mixing until just blended. Stir in white chocolate and vanilla. Fold in remaining chopped white chocolate and toffee.

Pour mixture into prepared pan and bake for 30-35 minutes.

Yield: 2 dozen squares

Mediterranean Lentil and Couscous Salad

June 29, 2011 by Jen

I love everything about summer dinners. Eating outdoors, using herbs from the garden, farmer’s market veggies and grilling. I enjoy entertaining during the summer. Everything is simple but fresh and very relaxed. We had friends over for dinner last weekend and I was able to spend the evening chatting rather than rushing around in the kitchen. The appetizer and side dish were made a head of time and the main and vegetable were done on the grill. It doesn’t get better than that!

While looking for side dishes that could be prepared ahead of time, I came across this Mediterranean Lentil and Couscous Salad. First, I have a serious fondness for anything that involves Mediterranean flavors and liked that that base of the salad was lentils and couscous. The inclusion of tomatoes, feta, arugula and fresh herbs really made this stand out. Second, I have an appreciation for recipes from Gourmet and usually find them to be winners.

I let the salad sit overnight to really let the flavors develop. It was a hit with our guests and the perfect side for a summer cookout. I enjoyed the leftovers for lunch the next few days!

Mediterranean Lentil and Couscous Salad
(Recipe source Gourmet magazine)

Ingredients:

1 cup French green or brown lentils
3 tablespoons white wine vinegar
1 1/4 cups water
1 cup couscous (I used whole wheat)
1/2 teaspoons salt
1/4 cup extra virgin olive oil
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup fresh mint leaves, chopped
1 bunch arugula, stems discarded and leaves washed well, spun dry and chopped
2 cups cherry or grape tomatoes, halved
1/2 cup kalamata olives, pitted and chopped
1 cup crumbled feta
1/4 cup fresh basil, julienned

Directions:

Place lentils in a small saucepan and cover with 2 inches of water. Bring to a simmer and cook for 15-20 minutes or until lentils are tender but not falling apart. Drain and transfer to a bowl. Stir in one tablespoon vinegar and salt and pepper to taste. Cool lentils completely.

In a saucepan, bring water to a boil and add couscous and salt. Remove from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely.

In a small bowl, whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil and sa