The winter funk is still here. The few days of sunshine that we did have the last week was wonderful, and I even got to get out and do some shooting which was nice. Baking-wise, I have only done a few things this week. Regardless, they all tasted great, and I have to restrain myself from eating three scones a day! This week I am excited cause I am making my hubby some homemade chocolates for Valentine’s Day (he doesn’t know this yet, so don’t tell him!), and I will be trying to make candy for the first time. Caramel? I’m a little nervous I must say. I will definitely be posting about this as well as our food adventure up to Seattle this weekend for the sweet holiday. Now, on to the good stuff….
Peanut Butter Chocolate Chip Scones
(I made my version a little healthier with applesauce and egg sub. You can use butter and whole eggs if you wish)
1/2 cup quick-cooking oats
2 Tbs sugar/splenda
2 tsp baking powder
1/2 tsp salt
1/4 cup mini chocolate chips, or any finely chopped chocolate of your choice
1/2 cup egg substitute (or 2 large eggs)
1/4 cup milk
1/2 cup smooth or chunky peanut butter
In a large bowl, whisk together the flour, oats, sugar, baking powder, cinnamon and salt. Stir in the chocolate.
In a medium bowl, beat the egg substitute and milk. Add the mashed banana and whisk to combine.
Add the peanut butter to the flour mixture and mix with a pastry blender or your fingers until you have a coarse, sandy texture. Add the egg mixture and stir until dry ingredients are moistened. Turn dough out onto a lightly floured surface. Dough will be quite wet. Sprinkle lightly with flour and knead into a ball. Divide the dough into two sections, and flatten each ball and shape into a disk, about 1 inch thick. With a large, floured chef’s knife, cut dough into 6 wedges, depending on the size scone you want (the size you see in the pictures are from a 13-scone batch).
Keep flouring your knife and slide it under the wedges like a spatula, then carefully lift them onto the prepared baking sheets. Again, the dough will be wet–just pat any misshapen scones back together with your fingers. Bake 13-15 minutes, or until scones are lightly browned and a cake tester comes out clean. If you using 2 baking sheets, swap their positions halfway through. Cool on baking sheets for 5 minutes, then transfer to a wire rack. Serve warm.
Today I had the pleasure of visiting my friend Hollie who just gave birth to her first son, little Johnny Junior! He is seriously one of the cutest babies, and I am so happy for Hollie and Johnny. Instead of showing up with a bouquet of flowers, I thought I would take her a bunch of her favorite cupcakes. They smelled AMAZING as I was making them, and it seriously took everything inside of me to resist totally pigging out on them. The recipe I used is from MarthaStewart.com, for Devil’s Food Cupcakes. I then added a Vanilla Buttercream frosting to top it off. I think I might just make these again VERY soon, they looked so yummy.
Devil’s Food Cupcakes with Vanilla Buttercream
Taken from MarthaStewart.com – I halved this recipe to get 13 cupcakes.
- 3/4 cup unsweetened Dutch-process cocoa powder
- 3/4 cup hot water
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/4 tsp coarse salt
- 1 1/2 cups (3 sticks) unsalted butter
- 2 1/4 cups sugar
- 4 large eggs, room temperature
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 1 cup sour cream, room temperature
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
- Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.
Vanilla Buttercream Frosting- this recipe makes 5 cups, but I halved it and had more than enough frosting for my 13 cupcakes.
- 1 1/4 cups sugar
- 5 large egg whites
- 4 sticks unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- Combine sugar and egg whites in mixer bowl. Place bowl over pot of simmering water; whisk until hot and sugar is completely dissolved, 3 minutes. Transfer bowl to mixer stand. Using the whisk attachment, beat mixture on high until cooled, about 15 minutes.
- Using paddle attachment, add butter, 1 tablespoon at a time, until completely incorporated. Stir in vanilla. If not using immediately, refrigerate in airtight container up to a week, or freeze up to a month. Bring to room temperature, and rebeat or stir vigorously before using.
From Martha Stewart Baby, Spring 2001
Here are some snapshots I took during the visit:
Yesterday I went in to do some product shots for Pudding on the Rice. If you didn’t check out the last session I did for them, you can view it HERE. The more I work with Jessica over at POTR, the more I love their product and their business. They are the nicest family to work with, and have such a unique product I know they will be so successful. These shots were taken for the rice pudding that will hopefully be hitting groceries stores nationwide sometime next year! Again, if you haven’t tried their rice pudding or frozen yogurt yet, you need to get your butt over there asap! My favorite is the Smashing Pumpkin rice pudding









I know that I am going a little overboard this year with the pumpkin recipes. But I just LOVE it so much! And I am still planning a few more for the holidays, so don’t get sick of it yet! This recipe is definitely a keeper, Kirk even said it was his favorite of all the pumpkin things I have made so far. The cream cheese frosting definitely put this over the top, and made it oh-so-delicious
This recipe was taken from the most recent issue of Cooking Light magazine. Instead of making it in a baking dish, I made it in two cake rounds, then used 3 inch cake rings to cut out mini layers. I then make miniature cakes with two layers held together by the cream cheese frosting. It was SO good!


Taken from November 2009 issue of Cooking Light
Yield: 24 servings (serving size: 1 piece)
Ingredients
Cake:
- 10.1 ounces all-purpose flour (about 2 1/4 cups)
- 2 1/2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 cup packed brown sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- Cooking spray
- Frosting:
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1 (8-ounce) package 1/3-less-fat cream cheese
- 2 cups sifted powdered sugar
Preparation
1. Preheat oven to 350°.
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a small bowl, stirring with a whisk.
3. Combine brown sugar, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.
4. To prepare the frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.
- Calories: 178 per serving
I had such a good time last night making a full Italian dinner with my close friend Nadine. We decided that since we both would like to widen our cooking skills, we would meet 1-2 times a month with a menu of an appetizer, entree, and dessert that we want to try out. Last night was our first dinner date, and it was Italian night. Figured Italian was one of the easiest things to start with. All of the recipes turned out wonderfully, and I can’t wait for our next dinner! We chose everything out of the cookbook Giada’s Kitchen with recipes by Giada De Laurentis. I grabbed the recipes from the Food Network website and modified it to what we did. Hope you drool over these photos of our dinner as much as we did when we are cooking it!
On the Menu:
Baked Artichokes with Gorgonzola and Herbs
Orecchiette with Mini Turkey Meatballs
Orange and Chocolate Zeppole
Baked Artichokes with Gorgonzola and Herbs


Ingredients
- Salt
- 4 artichokes
- 3 lemons
, plus 1 lemon
- 10 ounces mild Gorgonzola cheese
, room temperature - 2 tablespoons cream
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons chopped fresh parsley leaves, plus 1 tablespoon
- 1 clove garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons bread
crumbs - 1 tablespoon olive oil
Directions
Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.
Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley.
Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve.
Orecchiette with Mini Turkey Meatballs

cooking and smelling amazing!

and the finished product….


Ingredients
- 1 pound orecchiette pasta

- 1/4 cup plain bread
crumbs - 1/4 cup chopped fresh flat-leaf parsley
- 2 large eggs, lightly beaten
- 1 tablespoon milk

- 1 tablespoon ketchup
- 3/4 cup grated Romano
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 pound ground chicken or turkey
- 1/8 cup olive oil
- 1 1/2 cups low-sodium chicken stock, hot
- 4 cups cherry tomatoes, halved
- 1/2 cup freshly grated Parmesan
- 8 ounces bocconcini mozzarella, cut into small chunks
- 1/2 cup chopped fresh basil leaves
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.
Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.
and for dessert, the most amazing donuts…
Orange and Chocolate Zeppole


Ingredients
Orange Zeppole:
- 1 stick butter
- 1/4 teaspoon salt
- 1/4 cup sugar

- 1/2 cup water
- 1 cup all-purpose flour
- 4 eggs
- 1 tablespoon orange zest
- Vegetable
oil, for frying
Orange Sugar:
- 1 tablespoon orange zest
- 1/2 cup sugar
Chocolate
Sauce:
- 3/4 cup cream
- 1 cup (8 ounces) bittersweet chocolate chips

For the Orange Zeppole:
Directions
In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take the pan off the heat and stir in the flour. Return the pan to low heat and stir continuously until the mixture forms a ball, about 4 minutes. Transfer to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Add the orange zest and beat until smooth. Set aside.
For the Orange Sugar:
Place the orange zest and sugar in a food processor. Pulse the machine until the mixture is blended. Set the sugar into a wide and shallow dish. Set
aside.
Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Transfer the cooked zeppole to the dish with the Orange Sugar. Roll to coat in the sugar. Continue frying the remaining dough.
For the Chocolate Sauce:
Heat the cream in a small saucepan until hot but not boiling. Pour cream over the chocolate and stir until the mixture is smooth. Transfer the Chocolate Sauce into a dipping dish. Serve the zeppole alongside the Chocolate Sauce for dipping.
These are one of our new favorite dinners. It is so easy to make ahead and freeze the dough, and then throw together the dinner.



The Dough
The Sponge:
1 1/2 tsp active dry yeast
1 1/2 cups warm water (about 80 F)
2 TBSP olive oil
2 1/4 cups all purpose flour
Place the yeast in a medium bowl (you can use the bowl from your mixer) and add the water, stirring to dissolve the yeast. Allow the yeast to rest for about 5 minutes, until it turns creamy. Stir the oil into the mixture and then gradually stir in the flour, mixing until well incorporated.
First Rise: Scrape down the sides of the bowl, cover, and let the sponge rest in a warm place (about 85 F) for about 1 1/2 hours, or until the sponge is very bubbly and has risen to about double its volume.
The Dough:
The sponge from above
2 to 2 1/4 cups all purpose flour
2 to 3 tsp salt
If you didn’t make the sponge in your mixer bowl, transfer it to that bowl now. Use a rubber spatula to deflate the sponge, which will be sticky and loose, and fit the mixer with the dough hook. Add 2 cups of flour and the salt to the sponge and mix on low speed for 2-3 minutes. Increase the mixer speed to medium and, if the dough isn’t coming together nicely and cleaning the sides of the bowl, sprinkle in a little more flour by spoonfuls. Continue to knead on medium speed for another 4-5 minutes, until the dough is smooth and elastic.
Second Rise: Place the dough in a lightly oiled large bowl, turn the ball of dough over so that its entire surface is moistened with oil, cover, and allow to rest in a warm place for 1.5 hours, or until it has doubled in bulk and holds an impression for a few seconds when you prod it gently with your finger.
Divide the dough in half. You can freeze the dough for a few days if you are not using both pieces right away. To defrost, simply put in the refrigerator or at room temperature for a few hours before using.
To make the pinwheels:
1/2 of the pizza dough from above
1 cup shredded mozarella cheese
8 slices of deli ham or prosciutto
1 cup coarsely chopped baby spinach
1 -2 TBSP of chopped fresh basil
1/2 TBSP olive oil
Salt and pepper to taste
Preheat the oven to 425 F and line a baking sheet with parchment paper. On a lightly floured work surface, roll out the pizza dough into a 12×14 inch circle, about 1/4 in thick. Sprinkle half of the mozarella chees over the dough. Arrange the meat over the cheese in a single layer. Sprinkle with the chopped spinach and basil, and then top with the remaining cheese.
Roll the dough into a thin cylinder, gently tucking in the ends. Brush the entire roll with olive oil and season with salt and pepper. Place the dough, seam side down, on the baking sheet and bake for 20-25 minutes, or until the top is golden brown.
Cool for 3-4 minutes, then use a serrated knife to cut it into 3/4 in wide slices.
So I have totally failed in my TWD commitment. I really wanted to believe that I would have the time to bake something from this wonderful cookbook every weekend, but with the busy holiday season upon us I am finding myself with no free time left at all! I actually made all three of these pie/tarts like 3 weeks ago, but just have not had any time to post about them. They are definitely some of the prettiest things I have made, the Baci Tart I think was my favorite. Enjoy!
Chocolate Crunched Caramel Tart-Tuesdays with Dorie
Because it is part of Tuesdays with Dorie, you will have to go HERE to get the recipe. This turned out AMAZING though, and if you like incredibly rich chocolatey goodness, you should make it!




Baci Tart
This one was my favorite….it was just so pretty to look at! I didn’t want to cut into it….


This was taken from The Art and Soul of Baking by Cindy Mushet
Ingredients
Tart Dough:
1 stick unsalted butter, softened
1/3 cup sugar
1 large egg yolk
1 cup flour
2 1/2 TBSP unsweetened cocoa powder
Place the butter and sugar in a stand mixer and beat on medium speed for 3 minutes. The mixture should be smooth and creamy. Scrape down the bowl with a spatula. If there are any lumps of hard butter still visible, beat for another minute to completely blend them into the mixture. Add the egg yolk and beat well. Scrape down the bowl. In a medium bowl, whisk together the flour and cocoa powder. Add to the butter mixture all at once. Turn the mixer to the lowest speed and blend just until the dough comes together and looks moist, with a dark, uniform color. Scrape down the bowl. If there are any patches of flour unincorporated butter, finish mixing the dough by hand with the spatula. If you beat too long, you will have a smooth, batterlike dough, which will be harder to press into the pan because it is sticky. If this happens, chill the dough for 15 minutes before continuing.
Scrape the dough clumps into the tart pan. Use the heel of your hand to press the dough into an even layer across the bottom and up the sides of the pan. Press from the center of the pan outward, building up some extra dough where the bottom meets the sides. Chill in the refrigerator for 1 hour or in the freezer for 30 minutes.
Filling:
1/2 cup heavy whipping cream
1/2 stick unsalted butter, cut into small pieces
1/4 cup water
2 TBSP light corn syrup
3/4 cup hazelnuts, toasted and skinned
1 1/2 ounces semisweet or bittersweet chocolate, finely chopped
Frangelico cream
Bake the shell: Preheat oven to 350 F and put the oven rack the center of the oven. Bake the tart shell for 15 minutes. Check for cracks, repair any if necessary. Return to the oven and bake for another 15 to 17 minutes. Remove and place on a rack to cool while you prepare the filling. Leave the oven on.
Filling: Combine the cream and butter in a small saucepan and heat just until the cream begins to simmer and the butter is fully melted. Remove from the heat and let the mixture sit while you make the caramel.
Combine the water and syrup in the medium saucepan. Sprinkle the sugar over the top. Cook over medium heat, stirring occasionally with a heatproof silicone spatula, until the sugar is dissolved and the liquid is clear. Turn the heat to high and boil rapidly, swirling the pan occasionally (do not stir) to cook the sugar evenly, until it turns a golden honey color. When it is honey-colored (think of the amber-colored honey at the supermarket), remove from the heat and immediately add the warm cream and butter mixture. The caramel will rise dramatically in the pan, so you may want to wear an oven mitt while doing this.
Stir with a spatula or wooden spoon to blend the caramel and cream. If there are any bits of hardened caramel floating around, put the pan over the lowest possible heat and stir gently until the caramel melts. Add the hazelnuts to the caramel and cook over medium heat, stirring constantly, until the caramel turns a light golden brown, 1 to 2 minutes. It should be the color of those chewy square caramel in the supermarket. Immediately pour the filling into the cooled tart shell.
Bake at 350 F for 17 to 20 minutes, until golden brown and bubbling. Transfer to a cooling rack, and allow to cool completely.
Finish the tart: Bring an inch of water to boil in the bottom of the double boiler. Turn off the heat. Place the chopped chocolate in the top of the double boiler and place over the steaming water. Stir occasionally with the spatula until the chocolate is melted and smooth. Place a resealable plastic bag in a cup and fold the top of the bag over the rim of the cup to hold the bag in place. Scrape the chocolate into the bag, and squeeze the chocolate into one corner. Cut off the very tip of the corner, and squeeze the chocolate through the hole and stripe it over the entire surface of the tart in any pattern you like.
Lattice-Top Nectarine-Blueberry Pie


Ingredients:
2 recipes of your favorite pie crust dough, one for the pie and one for the lattice top
6 medium nectarines
6 ounces of blackberries
1/3 cup sugar, plus 1 to 2 tsp for sprinkling
3 TBSP all-purpose flour
1 TBSP fresh lemon juice
1 large egg yolk
2 TBSP milk or cream
Roll out one recipe of the pie dough. Transfer to a 9 inch pie pan and chill until ready to use. Firmly shape te other recipe of dough into a small rectangle, then roll it into a 14 by 12 inch rectangle that is about 1/8 inch thick, trimming if necessary. Carefully fold the dough into quarters, transfer it to a baking sheet, unfold, and chill until ready to use.
Rinse the nectarines and pat dry. Use a paring knife to cut each in half, remove the pit, and cut into 4 or 5 slices. Transfer to a large bowl. Add the blackberries to the nectarines. Add the sugar, flour, and lemon juice and gently toss with a spatula until the fruit is evenly coated. Scrape the filling into the chilled pie shell. From the chilled rectangle of dough, create a lattice. REfrigerate the pie for 30 minutes but no longer than 1 hour.
Preheat the oven to 400 F and put the oven rack in the bottom 1/3 of the oven. Beat the egg yolk with the milk or cream to create an egg wash, then use the pastry brush to lightly glaze the lattice and outside edge of the pie crust. Sprinkle the top with sugar and bake for 50 to 60 minutes, until the crust is golden brown and the fruit is bubbling and tender. Transfer to a cooling rack and allow the pie to cool for 40-60 minutes.
Pumpkin Patch Biscuits


1 3/4 cups all-purpose flour
1/4 cup packed brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup cold butter (I used 1/4 cup butter and 1/4 cup Smart Balance)
3/4 cup canned pumpkin
1/3 cup buttermilk
In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat to a 1-inch thickness; cut with a floured biscuit cutter. Place 1 inch apart on a greased baking sheet.
Bake at 425 F for 18-22 minutes or until golden brown.
Makes roughly 12 biscuits. Each biscuit is 118 calories.









































