Last fall, when I made the Pumpkin Pie Pop Tarts, I started thinking of possibilities for other flavors.  I've got quite the list going, but this time I chose to go festive for Valentine's Day with cherry pie filling.  And in a fly by the seat of my pants decision, I decided to do half of them with a cherry pie-nutella filling.  Which turned out to be a very wise decision indeed.  While I really loved the cherry filling, the cherry-nutella filling was just over-the-top good. And cutting them into hearts just makes them so romantic, doesn't it?
I used the exact same recipe and method as the pumpkin pop tarts, but instead of cutting the dough into rectangles, I used a heart-shaped cookie cutter.  I re-rolled the scraps to get a few more Pop Tarts out of the batch, and I couldn't tell a difference in the quality of the pastry at all.

Since cherries aren't in season right now, I used frozen cherries for the filling.  I kept it super simple with a little sugar, lemon juice, and a splash of bourbon, then thickened the mixture with some cornstarch.

This was a really fun project, and I think kids would really get a kick out of making these for Valentine's Day. 


Cherry-Nutella Pop Tarts
pastry from these Pumpkin Pie Pop Tarts, which are from Joy the Baker


For the Pastry:

• 2 cups all-purpose flour
• 1 1/2 Tbs granulated sugar
• 3/4 tsp salt
• 1 cup (2 sticks) unsalted butter, cold, cut into cubes
• 1 large egg
• 2 Tbs milk
• 1 large egg (for brushing the dough)

For the Filling:

• 12-oz frozen cherries, thawed and drained
• 2 Tbs sugar
• juice of half a lemon
• splash of Bourbon (optional)
• 1 Tbs cornstarch mixed with 1 Tbs water
• Nutella (optional)

For the Glaze:

• 1 cup powdered sugar
• 2-4 Tbs milk
• 1/2 tsp vanilla extract

In the bowl of a food processor, pulse together flour, sugar and salt.  Add the cold butter and pulse in 1-second increments until the butter is the size of peas.  The mixture should also hold together when squeezed into a ball.

In a small bowl, beat the egg with the milk.  Add the mixture all at once to the dry ingredients and process to make sure that moisture is introduced to all of the flour mixture.  On a lightly floured surface, knead the dough  for a few turns until it really starts to come together.  Divide the dough in two, wrap in plastic wrap and refrigerate for about 30 minutes

While the dough is chilling, prepare the filling:

In a medium saucepan, combine the cherries, sugar, lemon juice, and bourbon.  Bring to a boil over medium heat, and mix in the cornstarch mixture.  Cook until thickened, stirring often, 5-10 minutes.  Use a fork to mash the cherries.  Set aside until ready to use.

On a well floured work surface, press dough into a 3×5-inch rectangle, roll the dough out to about 1/8-inch thickness.  The dough should be slightly larger than 9×12-inches.  Trim dough with a pizza cutter, creating a perfect rectangle that is 9-inches tall and 12-inches long.  Using the pizza cutter, cut each side into thirds, creating 9 squares.  Place dough squares in the fridge while you roll out the second piece of dough in the same way. Alternatively, use a heart-shaped cookie cutter to cut out the pastry.

Brush one set of 9 squares with beaten egg.  This will act as the glue for the top layer of dough.  Spoon about one to two teaspoons of nutella into the center of each piece of dough, and then top that with one tablespoon of pie filling.  If you aren't using the Nutella, just top the pastry with the one tablespoon of cherry filling.  Top with a second piece of dough and use a floured fork to crimp the sides closed.  Use the tines of the fork to create vent holes in each tart.

Position a rack in the upper third of the oven and preheat to 350 degrees F.  Let tarts rest in the fridge for at least 30 minutes while the oven preheats.

Remove tarts from the fridge and brush the tops with the egg wash.  Bake for 25 to 30 minutes, or until light golden brown on top.

While the tarts bake, whisk together ingredients for the glaze and set aside.

Let baked tarts rest on a cooling rack to cool completely, and then use a spoon to drizzle the glaze over the Pop Tarts.  Best served within 2 days.

This year, Valentine's Day falls on a Tuesday.  If you plan to stay home and cook, I'd imagine that you're looking for a quick and easy meal, but still something that's a little more special than your typical Tuesday night dinner.  One that allows you to spend some QT with your honey, and one that doesn't take hours of intense preparation.  I've got you covered.  This pasta dish comes together in the amount of time it takes to cook the noodles.  It is quick and easy, uses few ingredients (most of which I bet you already have on hand), yet it seems fancy.  Like something you might order at a cute little bistro.

You start out by quickly sauteing some shallots, garlic, and red pepper flakes in a little butter.  The shrimp is then added, and since it cooks quite quickly, you basically begin building the sauce immediately.  White wine and lemon juice are reduced, then you mix in the mascarpone (yum), a little reserved pasta water, and the pasta itself.  Let it all meld, then give the whole thing a big dose of citrus with some lemon zest.  And then you're done.  Seriously.  Less than 20 minutes.  A creamy, garlicky, citrusy shrimp and pasta dish.  Happy Valentine's Day!


Lemon-Garlic Linguine with Mascarpone and Shrimp
adapted from Fine Cooking

• kosher salt
• 8 oz dried linguine
• 1 1/2 tsp lemon zest
• juice of 1 lemon
• 1 lb shrimp, peeled and deveined
• freshly ground black pepper
• 2 Tbs butter
• 3 garlic cloves, thinly sliced
• 1 small shallot, thinly sliced into rings
• 1/8 to 1/4 tsp crushed red pepper flakes
• 1/4 cup dry white wine
• 1/2 cup mascarpone cheese
• 2 Tbs minced fresh chives
• lemon slices, for serving

Bring a large pot of well-salted water to boil.  Add the linguine and cook until just al dente, 7 to 8 minutes.  Drain, reserving 1/2 cup of the pasta water.

Meanwhile, pat the shrimp dry and toss with half the lemon zest, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.

In a large skillet set over medium-high heat, melt the butter until the foaming subsides.  Add the shallot, garlic, and red pepper flakes and cook, stirring continuously, until the garlic is just turning brown, about 1 minute.  Add the shrimp and cook about 90 seconds on one side.  Turn the shrimp, reduce the heat to medium, and add the white wine and half the lemon juice. 

Bring to a boil and cook about 1 minute.  Add the mascarpone, reserved pasta water, and linguine, and toss to coat.  Cook an addtional 1-2 minutes, or until the pasta is well coated and the sauce has thickened.  Mix in the remaining lemon zest and juice, and the chives.  Season with additional salt and pepper if necessary, and serve immediately with lemon slices.

I don't consider myself to be a "dog person."  I like dogs fine, but I really have no desire to have one of my own.  Plus, Caroline is allergic, so having a dog is just not in the cards right now.  However, I always had dogs growing up.  We had a Doberman for over 10 years, several stray mutts that we took in, and my dad had a Welsh Corgie, Obi (Wan Kenobi).


Obi was a great dog, and my dad's sole companion for several years, before he married my stepmother.  It was with great sadness that he passed away a few weeks ago.  The loss of a pet is always a hard thing to deal with.  Sure, they aren't people, but they are your friend.  Your companion.  Your playmate.  No one feels this way more than my friend Branny, and she is putting her money where her mouth is and giving back.  For every soup recipe submitted to her "Souper Bowl," she is donating $1 to the ASPCA.  I totally forgot to submit this, but she was kind enough to let me turn it in tardy :-)  I am dedicating this entry to Obi, may he rest in peace.

Now as for the soup, this is a quick and easy crock pot recipe.  Tex-Mex flavors are always a big hit in our house, and this was no different.  It makes a lot of stew, and I had plans to freeze half of it to save for a busy day.  But I ended up eating it for lunch all week, and before I knew it, it was gone.  It's pretty healthy, full of flavor, and the best part:  low maintenance!  Just let it cook all day, and then enjoy that night.  As far as toppings go, you could pretty much go crazy.  Cheese, jalapenos, cilantro, avocado, tomatoes, onions, tortilla chips.... the possibilities are endless.  You could serve this over rice too.  And it would be great with cornbread.  There is nothing better on a cold and rainy day than a big bowl of soup or stew.  That is, unless it's cooked and waiting for you when you get home.


Tex-Mex Chicken Stew
barely adapted from Slow Cooker Revolution
serves 6 to 8

Instead of chopping all the vegetables by hand, I roughly chopped them and then threw them in the food processor.  It dirtied an extra dish, but I was in a really big hurry when I was prepping this, so it was worth it to me.


If you are sensitive to or really love spice, feel free to adjust the amounts of jalapeno, cayenne, and chipotle chiles listed below.  This had a little bit of heat but was not overwhelming to us.


This cooks for 4-6 hours on low, but I honestly think it would be fine if you let it go longer than that. 

• 1 large yellow onion, minced
• 1 green bell pepper, seeds and ribs removed, chopped
• 2 jalapeno chiles, seeds and ribs removed, minced
• 6 garlic cloves, minced
• 1 Tbs tomato paste
• 1 Tbs vegetable oil
• 1 Tbs chile powder
• 2 tsp ground cumin
• 1/8 tsp cayenne pepper
• 4 cups low-sodium chicken broth (more if you like a brothier consistency)
• 1 (14.5 oz) can diced tomatoes, drained (use Rotel if you like extra spice)
• 1/4 cup Minute Tapioca
• 1 Tbs brown sugar
• 3 lbs boneless, skinless chicken thighs, trimmed of excess fat
• salt and pepper
• 2 cups frozen corn
• 1 (15-oz) can black beans, drained and rinsed
• 2 minced chipotle chiles in adobo sauce
• 1/4 cup minced fresh cilantro

Microwave the onions, peppers, garlic, tomato paste, oil, chili powder, cumin, and cayenne in a large bowl, stirring occasionally, for about 5 minutes, or until the vegetables are softened.  Transfer to the slow cooker.

Stir the broth, tomatoes, tapioca, and sugar into the slow cooker.  Season the chicken with salt and pepper and nestle into the slow cooker.  Cover and cook until the chicken is tender, 4 to 6 hours on low.

Transfer the chicken to a large cutting board, and when it's cool enough to handle, shred into bite-sized pieces.  If any fat has risen to the surface in the slow cooker, skim it off with a large spoon (this was not necessary for me).

Return the chicken the slow cooker, stir in the beans, corn, and chipotle chiles, cover, and cook on high until heated through, about 10 minutes.  Stir in the cilantro, season with additional salt and pepper as needed, and serve.

Is there a cookie in the world that is more universally loved than the oreo?  I dare you to find one.  So what if you combined the beloved oreo with a classic flavor combination - red velvet?  You will end up with one awesome cookie.

I honestly don't know where I thought of this.  I'd been wanting to make red velvet cookies, but most of the recipes started with a box of cake mix, and I don't really like to bake out of the box.  So I was just driving down the road, thinking about cooking and food (as usual), and the idea hit me like a ton of bricks.  Red.  Velvet.  Oreos.  With cream cheese filling, of course.  To me, red velvet is characterized by a light chocolate taste, a bit of tang/sourness from buttermilk, and of course the red color.  I've had a recipe for homemade oreos saved for months, so I figured I could just adapt it to my liking.  Of course I added some red food coloring and decreased the chocolate, but I was stumped a bit when it came to the buttermilk.  Should I just add vinegar?  Add a few tablespoons of buttermilk and hope it didn't affect the chemistry of the cookie?  And then I had another idea:  buttermilk powder.  Many people keep it on hand so they don't have to worry about buttermilk going bad.  Just like powdered milk, you just add water to the powder.  But since powdered milk is often used in baked goods, I figures why not try buttermilk powder?  And it worked!  These cookies are slightly chocolately with that characteristic buttermilky tang.  Fill them with cream cheese icing and you have one addicting cookie.


Now that the Super Bowl is over and it's time to start thinking about Valentine's Day, you should definitely consider these cookies as a strong possibility for a festive dessert.  They would be so fun to send in with you child to school, or just for dessert or a special snack.  They are literally mixed up in minutes, and before you know it you'll be snacking on your new favorite cookie.


These came out a little bit larger than I'd expected, so I've adjusted the instructions below.  I found buttermilk powder at my local Super Target, but I'm sure it's also available at most well-stocked grocery stores.




Red Velvet Oreos
inspired by Retro Desserts, via Annie's Eats and Smitten Kitchen

For the cookies:

• 1 1/4cups all-purpose flour
•  5 Tbs unsweetened Dutch process cocoa powder
• 3 Tbs buttermilk powder
• 1 tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt
• 1 1/4 cups sugar
• 10 Tbs (1¼ sticks) unsalted butter, at room temperature
• 1 1/2 - 2 tsp red food coloring
• 1 large egg

For the filling:

• 4 tbsp. (¼ cup) unsalted butter, at room temperature
• 3 oz. cream cheese, chilled
• 2 cups confectioners’ sugar, sifted
• pinch of salt