TexMex Enchilada Casserole

This casserole kicks it old school. In the 1950s and 60s, the cheese enchilada was a staple on almost any Tex-Mex restaurant menu. The "cheese" in these enchiladas was velveeta, which was paired with onions and rolled into corn tortillas that were topped with something called chili gravy. It's not a dish you're likely to come across on a modern menu, at least not around here.

Chili gravy was considered a hybrid between a traditional brown gravy and a Mexican chili sauce, and it was an absolute essential in any Tex-Mex kitchen. Back in the middle of the last century, restaurants played with traditional Mexican dishes to make them seem more familiar to their Anglo-American customers. That said, to my American taste buds, chili gravy actually has very little in common with brown gravy, other than its color. As far as I'm concerned, this is a good thing.

For those who are used to enchilada sauce from a can, chili gravy is definitely within the comfort zone. It's a sauce with more flavor than heat and a familiar mix of spices. Once you know how to make this chili gravy, you'll never have to buy another can of enchilada sauce again.

So why a casserole? Honestly, I cannot roll a corn tortilla without breaking it, and I have tried every method out there. Rolling enchiladas is time-consuming and tedious, and the filling always leaks out. On the other hand, a casserole is easy and fun to put together.

This recipe is adapted from The Tex-Mex Cookbook, by Robb Walsh.


TEXMEX ENCHILADA CASSEROLE

for the chili gravy:
1/4 c unsalted butter
1/4 c flour
1/2 tsp black pepper
1 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
2 tsp cumin
1/2 tsp oregano
2 tbsp chili powder
2 c water

for the rest of the casserole:
12 corn tortillas, torn in half
8 oz sharp cheddar, shredded
8 oz montery jack, shredded
1 bunch green onion, chopped

1. In a small bowl, combine all the spices for the chili gravy: black pepper, salt, garlic powder, onion powder, cumin, oregano, and chili powder. Set aside.

2. In a medium saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour. Whisk for about 3 minutes, or until a light brown roux is created. Add in the prepared spice mix. Continue heating, whisking continuously, for another minute. Pour in the water, whisking to combine with the roux. The sauce should begin to thicken. Turn the heat down to low and let the sauce simmer for about 15 minutes. If sauce gets too thick, add more water (I always wind up adding at least 1/4 c).

3. Preheat oven to 350 degrees.

4. To layer the casserole, start by coating the bottom of a 9 x 13 baking dish with some of the chili gravy. Top with 12 of the tortilla halves. Top with 1/2 of the cheese and 1/2 of the green onion. Top with remaining tortilla halves. Pour remaining (or less) over top. Top with remaining cheese and green onion.

5. Bake in preheated oven for 20-25 minutes, or until cheese has melted and sauce is bubbly.

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, Foodie Friday, Sweets for a Saturday

September Stuff

I try to make one post a month that's not a recipe. Not more than that, because I know what people like, and people like recipes. Not less, because I like a pinch of variety here and there. So I thought, what could I talk about during the month of September that's not food related? And I drew a blank.

That's because I've been consumed with food for the past few weeks. I made these Apple Harvest and Pumpkin Spice cupcakes for a luncheon this week. I'll have the recipes for these up on the blog next week. This weekend, I have a really cool mini-pie idea for a baby shower. If I can pull it off, it'll be awesome. Fingers crossed.

Does anyone know a good place to find cute cupcake liners? The kind you bake the cupcake in, not the kind your wrap around an already baked cupcake.

I'm not able to find as much time for thrift shopping as I used to, but I'm still finding some nice pieces. Since some pieces are just too nice to bake with, I've been using Pyrex to decorate the house. A good portion of our home is still relatively empty since we moved here almost 3 years ago. It could use a little Pyrex sprucing.

Cake Batter Cookies

I've been seeing cake batter recipes all over Pinterest. Cake batter pancakes, cake batter blondies, cake batter truffles. At the heart of the cake batter phenomenon is the "funfetti" cake mix, which is, from what I gather, yellow cake with sprinkles in it. It's a concept I find intriguing and horrifying at the same time. I felt compelled to try it. So I jumped on the cake batter bandwagon and hoped for the best.

These. cookies. are. so. GOOD! I can't confirm whether they taste like cake batter, since I've never eaten cake batter. But I can promise that they are crazy tasty (and crazy addictive to boot!). I love the chewy texture of these, and love that they bake rather flat. The cookies didn't last long, not because they went stale but because we ate them all. This recipe is a keeper for sure. I might try playing with it to bypass the box mix, but I'm very happy with it as written.


CAKE BATTER COOKIES

3/4 c all-purpose flour
1 1/4 c funfetti cake mix
1/4 tsp baking soda
3/4 c unsalted butter, softened
1/2 c sugar
1/2 c brown sugar
1 large egg
1 egg yolk
2 tsp vanilla

1. Stir together flour, cake mix, and baking soda. Set aside.

2. With an electric mixer, cream together butter with the sugars. Beat in egg, egg yolk, and vanilla. Scrape sides of bowl and beat for another minute or so. Add in dry ingredients. Mix just to combine. Cover your mixing bowl with plastic wrap and refrigerate for about an hour.

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

4. Scoop dough onto prepared baking sheets. Keep in mind that these cookies spread (it's part of their charm), so leave about two inches between each scoop. Bake in preheated oven for 10-12 minutes or until edges start to turn golden brown. Transfer to a wire rack to cool. Makes about 3 dozen cookies.

Source: Lovin' From the Oven, who adapted the recipe from Stephanie Cooks

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday, Sweet Tooth Friday, Foodie Friday, Sweets for a Saturday

Sour Cream Coffee Cake

Have you ever had days that you're just not "feeling it." Well, that's where I am with blogging right at this very moment. I think I'm just tired. Sundae is going through a phase where she doesn't want to be more than a few feet away from me at any time. This has resulted in her jumping up and down on me at 4 AM. Although, I'm pretty sure that from her perspective, I'm the one with the problem. After all, by that time of the morning I've been sleeping, not paying attention to her, for hours. What's my problem, right? There's a reason I'm not mom material, because I love to sleep. That's why I got a cat. I thought we shared the same interests. Sundae's really throwing me for a loop with this perpetual toddler routine of hers. She's just lucky I love her insanely ridiculous amounts and that's she so freaking adorable, even at 4 in the morning.

So, basically what I'm saying, as long winded as possible, is that I don't have much to say today about this coffee cake. It's delicious. It stays moist. It's a recipe I've tried many times with no fail. It cooks in a bundt pan, which I love. It has a delicious cinnamon and pecan filling. But that's all I can think to write about it.

I need a nap. I'll kick it into gear for next week, promise!


SOUR CREAM COFFEE CAKE

for the filling:
1 c chopped pecans
1 tsp cinnamon
4 tsp sugar

for the cake:
2 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 c (2 sticks) unsalted butter, softened
2 c sugar
2 large eggs
1 c sour cream
1/2 tsp vanilla extract

1. Preheat oven to 350 degrees. Grease and flour a bundt pan.

2. In a small bowl, combine the filling ingredients and set aside.

3. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

4. Cream together butter and sugar with an electric mixer, beating until light and fluffy. Beat in eggs one at a time. Fold in sour cream and vanilla. Gently fold in the flour mixture.

5. Pour about 1/3 of the batter into prepared bundt pan. Sprinkle 3/4 of the filling mixture into the pan. Top with remaining batter and then sprinkle with remaining filling.

6. Bake in preheated oven for 50-60 minutes. Allow to cool in pan on a wire rack before removing from pan. When removing, keep in mind that the top of the coffee cake is facing up in the bundt pan, so you'll need to flip the cake twice when unmolding.

Source: The Essential New York Times Cookbook

This recipe is shared with Melt in Your Mouth Monday, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday

Stovetop Mac & Cheese

Macaroni and cheese made in just minutes on the stovetop. No blue box required.

I have always loved macaroni and cheese. It's one of the very first dishes I learned to cook. For the longest time, I thought homemade mac and cheese by definition included a roux and was baked in an oven. And that's how I did it for years. Truth be told, though, I missed the blue box stovetop style I grew up eating. While there's nothing wrong with baked mac and cheese, it never felt right, either.

When I found this recipe, I was a bit skeptical. Evaporated milk? Only minutes to make? How would it taste? Would it be cheesy enough? Goodness knows I've tried an astounding number of mac and cheese recipes that seemingly have no cheese taste. I don't know how that can be, but it appears to be an epidemic. Well, I'm happy to report that this recipe is definitely cheesy enough. Cheesy and creamy. I don't think I'll ever go back to baked. Not that my husband would let me; he fell in love with this recipe at first bite.


STOVETOP MAC & CHEESE

2 c dried elbow macaroni pasta
1 tbsp unsalted butter
1 large egg, beaten
1/2 tsp ground mustard
1/8 tsp cayenne pepper
salt and pepper to taste
5oz can evaporated milk
8oz block cheddar

1. In a stockpot, bring some salted water to a roiling boil. Add in pasta. Cook according to package instructions. Drain pasta and return to pot.

2. Add butter to pasta and stir until butter has melted. Add in evaporated milk, spices, and egg and stir to coat pasta. Heat over medium-low until evaporated milk has appeared to thicken, about 3 minutes. Add in cheese and stir until cheese has fully melted.

Source: Evil Shenanigans

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday, Foodie Friday

Oatmeal Cream Pies

I'm not sure what inspired me to make this classic lunch-box treat, the oatmeal cream pie. But I did. And I'm glad. Anyone who is a fan of the Little Debbie version will absolutely love these. People not familiar will probably enjoy them, too. If you're not an oatmeal fan, don't worry. Oatmeal gives these snack cakes a bit of body and texture, but the flavor won't resemble anything that's ever been served to you in a bowl. My oatmeal loathing husband loved these.

Now, I don't know if was just me, but I had a lot, a lot, of extra filling left over. I also got half the amount of sandwiches I should have (about 12 vs. 24). That said, I'm uncomfortable with the idea of halving the cream filling or doubling the cookie batter, for the purposes of writing up this recipe, in case you have a different experience than I did. I say, try it once as written and decrease the amount of filling you prepare accordingly. The worst thing that can happen is that you'll have extra marshmallow filling on your hands. Or is it the best thing? ;)


OATMEAL CREAM PIES

for the sandwich cookies:
4 tbsp unsalted butter, softened
1/2 c packed light brown sugar
1/4 c sugar
2 large eggs
1 tsp vanilla extract
1 1/2 c rolled oats
3/4 c all-purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp salt

for the filling:
1 1/2 c Marshmallow Fluff
1 1/4 c vegetable shortening
1 c powdered sugar
1 tbsp vanilla extract

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

2. In a large mixing bowl, cream together butter and sugars with an electric mixer. Continue to beat until fluffy, about 3 minutes.

3. In a food processor, pulse 3/4 c of the oatmeal until it becomes more like flour. In a medium mixing bowl, combine the ground oatmeal, regular oatmeal, flour, baking soda, cinnamon and salt. Add these dry ingredients into the butter mixture. Mix together at a low speed until just combined.

4. Drop tablespoons of batter on the prepared baking sheets. These cookies will spread while baking, so keep dough rounds about 2 inches apart. Bake each sheet for about 10-12 minutes, or until just slightly browned at the edges. Let cool on a wire rack before filling.

5. For the filling, beat together the marshmallow cream and shortening on medium speed for about 3 minutes. Add in the powdered sugar and vanilla and beat again for another 3 minutes. To get your best looking cookie sandwiches, place filling in a plastic gallon bag and clip a bottom corner with scissors. Use this as a piping bag. Pipe filling, starting in the center of the cookie and swirling outwards, stopping about 1/4 inch from the edge. Gently press a similarly sized cookie on top.

Source: Whoopie Pies

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday, Sweet Tooth Friday, Sweets for a Saturday, Sweet Indulgences Sunday, Foodie Friday

Stuffed Mushrooms

If I had to select one category of cuisine I preferred cooking above all others, it might be appetizers. I love appetizers. It's funny because I never order them when out to eat, but I find them irresistible when made at home. So far I have found no occasion which can't be improved with some appetizers: football games, baptisms, baby showers, Tuesdays. And perhaps my favorite appetizer of all time is these stuffed mushrooms. If you've been looking for the perfect stuffed mushroom recipe, search no further. This is it.

These mushrooms are stuffed with a mixture of cream cheese, garlic, and even more mushroom. I love the flavor of garlic paired with the mushrooms. I've eaten too many stuffed mushrooms before that were bland. Not these. These are so good, eating only one, or two, is not an option.

STUFFED MUSHROOMS

24oz (generally 3 pkgs) white mushrooms
1 tbsp vegetable oil
1 tbsp minced garlic
1 8oz pkg cream cheese, softened
1/4 c grated Parmesan cheese
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp cayenne pepper
seasoned breadcrumbs

1. Preheat oven to 350 degrees.

2. Wash and dry mushrooms. Pop out the the stems and then finely chop them. Place the caps in a 9 x 13 glass baking dish and set aside.

3. In a skillet over medium heat, heat the oil. Add the chopped mushroom stems and cook for about 5 minutes, or until stem pieces soften. Add the garlic and heat until fragrant, about two minutes. Remove skillet from heat and stir in the cream cheese, Parmesan, black pepper, onion powder, and cayenne. Spoon mixture into mushroom caps. Sprinkle with breadcrumbs.

4. Bake in preheated oven for about 20 minutes, or until mushrooms start to release juices and become tender. Serve immediately.

Source: Allrecipes

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday, Foodie Friday

Bagels

Both of my parents are from northern New Jersey, and from that heritage I inherited a love of a good bagel. I have so many fond memories of waking up on Sunday mornings at my grandparents' to a kitchen full of bagels. I can even remember what everyone used to eat. My mom always chose a salt bagel smeared with butter, my dad preferred rye bagels with his coffee, and my brother loved the cinnamon raisins. I know it seems silly to remember this much about bagels, but it's one of those little family things that sticks in your brain and becomes even more important to you as the years pass.

Bagels have always been a part of my life, and, beyond the nostalgia, I just plain like to eat them. Every morning, if possible. Problem is, where I live, finding a good bagel isn't easy. So I decided to make my own. These bagels are everything a bagel should be: strong and chewy on the outside, soft and bready on the inside (my computer is telling me that bready is not a word; it totally should be, though). They are easy to make, which is a bonus when you make them as often as I do. Even if an authentic Jersey bagel shop opened down the block from me tomorrow, I think I'd still stick to this recipe.

BAGELS

1 c warm water (110 degrees)

2 1/4 tsp (1 .25oz pkg) active dry yeast

2 tbsp sugar

2 1/2 c bread flour

1 1/2 tsp salt
3 quarts water (for boiling)
1 tbsp sugar

1 egg white

cornmeal

Note: this recipe can be made in a bread machine using the dough cycle. Add an extra 1/2 c flour to the ingredients and meet me in step 4.

1. In a the bowl for your stand mixer, dissolve yeast and sugar in the water. Allow to sit for 10 minutes, until your yeast becomes foamy.

2. Add in the bread flour and salt. With the dough hook of a stand mixer, mix on the lowest speed until the dough comes together and cleans the sides of the bowl. If needed, add more flour a tablespoon at a time. Increase the speed a little and let the machine kneed the dough for about 2 minutes.

3. Place dough ball in a large, greased bowl. Let dough rise in a warm environment until it doubles, about an hour.

4. Place dough on a lightly floured surface. Cut into six equal pieces. Roll each piece into a rope and pinch the edges of the rope closed to form a circle. To seal the pinch, slip the bagel over your fingers and roll it around a bit, pinch side down. Let newly formed bagels rise again for about an hour (I just cover them with a towel and leave them on my counter top for this step).

5. Preheat oven to 375 degrees. In a large stockpot, bring water to a boil. Add sugar. Drop a bagel into the boiling water. Boil for 30 seconds, turn over, and boil for another 30 seconds. Place on paper towels to drain. Repeat this step with remaining bagels.

6. Line a baking sheet with parchment paper. Sprinkle cornmeal over the paper. Place bagels on the baking sheet. Brush with the egg white. If desired, sprinkle on poppy seeds or kosher salt.

7. Bake in preheated oven for 20-25 minutes, until bagels turn a golden brown. Cool on a wire rack and store in an air-tight container.

Source: Allrecipes

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday, Foodie Friday

Apple Empanadas

It's apple season! I look forward to this time of year like kids look forward to Christmas. And it's not just because I love apples. The beginning of apple season marks the transition into fall. I love everything about fall: the crisp air, the colors, and, most of all, the flavors.

There are a couple of pick-your-own apple orchards near me, and I decided to take advantage of their delicious, and inexpensive, stock by making these Apple Empanadas. I got the idea for these from Kelsey's Essentials. It's my favorite cooking show, because all of the recipes are very well done and very accessible. One of the reasons I was attracted to this particular recipe is its use of puff pastry. I love puff pastry because it's something so simple to use, yet it makes a big statement. It also tastes really good. Layers upon layers of butter... what's not to like?

These Apple Empanadas are essentially little pockets of puff pastry stuffed with an apple filling. Yum. I used a 4-inch round cookie cutter to make mine, but I wouldn't recommend this outside the need for the beautiful presentation. I wound up wasting a lot of puff pastry this way, and it's not cheap. Instead, I would cut squares, and, to make them look pretty, fold them over into triangles.


APPLE EMPANADAS

3 tbsp unsalted butter
3 large Granny Smith apples, peeled, cored and diced
3 tbsp brown sugar
1 tsp cinnamon
pinch salt
1 pkg frozen puff pastry (2 sheets), thawed
1 egg, beaten
Turbinado sugar (also called raw sugar)

1. Preheat oven to 400 degrees. Line baking sheets with parchment paper.

2. In a large skillet, melt the butter over medium heat. Add the apples and saute for about 5 minutes. Stir in the brown sugar, cinnamon, and pinch of salt. Continue cooking apples over medium heat, stirring occasionally, for another 10 minutes. Remove from heat. Using a potato masher, break down the apples. Set aside to cool.

3. On a lightly floured surface, unfold the puff pastry sheets. Cut into circles with a 4-inch cookie cutter, or squares using a knife. Place a spoonful of the apple mixture in the center of each circle (or square). Brush the edges with the beaten egg, fold over and crimp edges using a fork. Transfer empanadas to the prepared baking sheets. Brush with the egg and sprinkle on turbinado sugar. With a paring knife, make two small slits on the top of each empanada for venting.

4. Bake in preheated oven for about 20 minutes. Serve warm or allow to cool on a wire rack.

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday, Sweet Tooth Friday, Sweets for a Saturday, Sweet Indulgences Sunday, Cast Party Wednesday, Foodie Friday

Lighter Taco Dip

So the NFL has deemed us all worthy of another football season, and I couldn't be more excited. Every Sunday during the season, I make up a game day snack and watch the Eagles game with my husband (E-A-G-L-E-S!).

I've decided to make this Lighter Taco Dip for the season opener, because I want to incorporate some healthier snacks into our rotation. I enjoy traditional sports bar and tailgating food, but it's too much week after week. This year, I'm committed to having more of a balance. Of course, I want to accomplish this without sacrificing taste.

I love a good taco dip. It combines some of my favorite ingredients: salsa, lettuce, cheddar cheese. This Lighter Taco Dip has all the flavor I expect from a taco dip but healthier. I didn't miss any of the extra calories or fat grams. To make this dip, I used a fantastic recipe I found at the blog Skinny Taste. I changed a few things: used individual spices instead of a packet, added the flavor of hot sauce, and used regular cheddar instead of low-fat but used less of it. We loved this dip, and I'll be serving it again for sure.

Had to throw this shot in for the Pyrex fans out there. I love using this Butterfly Gold baking pan! It's so versatile.


LIGHTER TACO DIP

1 c reduced fat sour cream
8 oz neufchatel cheese (often marketed as 1/3 less fat cream cheese)
1 tbsp hot sauce
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp garlic powder (omit if your salsa has lots of garlic in it)
1 tsp oregano
2 c salsa
1 small head iceberg lettuce, shredded
1/2 c cheddar cheese, shredded

1. Using an electric mixer, blend together the cream cheese and sour cream. Add in hot sauce, chili powder, cumin, and oregano. Mix until combined.

2. Evenly spread the cream cheese mixture on the bottom of an 8 x 8 glass baking dish. Top with salsa, then lettuce and finally cheddar. Enjoy with some tortilla chips.

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday, Cast Party Wednesday

Peanut Butter Cup Brownies

There are some recipes I know will be a huge hit before I even try them. This is one such recipe. What made me believe these Peanut Butter Cup Brownies would go over like gangbusters? Well, it's a rich, fudgey chocolate brownie. With peanut butter cups in the batter. Topped with a chocolate cream cheese icing. With more peanut butter cups sprinkled on top. What could go wrong?

And these brownies lived up to my expectations. They are simply divine. The base brownie itself is excellent, the frosting has a nice tang from the cream cheese, and the peanut butter cup topping is a show-stopper. Put a plate of these brownies out on your work desk and dare people to walk past without stopping for one. There is no such thing as a diet around these.

These brownies do have a downside, though. They're a bit messy to eat, especially right after being frosted. After a couple of hours the frosting will harden a bit. I know it will be hard to suffer through the sweet chocolate and peanut butter mess, but I promise you can make it though. I believe in you. The other drawback is that these brownies don't last very long, mostly because they have a tendency to jump into your hand when you're not looking. And then you have to eat it. It would be rude not to.

PEANUT BUTTER CUP BROWNIES

for the brownies:
1/2 c. (1 stick) unsalted butter
3 oz unsweetened chocolate, coarsely chopped
1 c. sugar
2 large eggs
1 tsp vanilla
2/3 c. all-purpose flour
1/4 tsp baking soda
3/4 c. peanut butter cups, chopped

for the frosting:
3 oz cream cheese, softened
1/2 c. powdered sugar
1 c. semi-sweet chocolate chips
3/4 c. peanut butter cups, chopped

1. Preheat oven to 350 degrees. Line a 8 x 8 inch pan with aluminum foil or parchment paper. Grease this pan lining with a light coat of non-stick spray.

2. In a 2-quart or larger saucepan, melt together the butter and unsweetened chocolate over low heat. Remove from the heat. With a wooden spoon, stir in the sugar. Beat in the eggs, one at a time. Add in vanilla. Stir in the flour and baking soda, mixing just to combine. Fold in the peanut butter cup pieces.

3. Pour batter into prepared baking pan. Bake in preheated oven for 30 minutes. Place pan of brownies on a wire rack to cool.

4. Once brownies are cooled, remove them from the pan by lifting out the lining. In a medium bowl, beat together cream cheese and powdered sugar. In a small saucepan, over low heat, melt the semi-sweet chocolate chips. Remove from heat and pour the chocolate over the cream cheese mixture and mix to combine. Frost the cooled brownies. Top with chopped peanut butter cups. Press on the peanut butter cup pieces slightly. Cut brownies and serve, or store in an air-tight container.

Source: Anyone Can Bake, by Better Homes and Gardens, pg. 126.

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday, Sweet Tooth Friday, Fresh Food Friday, Sweets for a Saturday, Sweet Indulgences Sunday, Cast Party Wednesday

Chocolate Chip Scones with Coffee Glaze

A family friend is throwing a baby shower for her daughter and asked me to bring some scones. This, of course, meant I had to learn to make scones. Somehow, I made it to the age of thirty without ever having tasted one. I think I avoided them because I thought they were were dry and pasty by nature. Few things bum me out like a mouthful of dry biscuit.

Well, I'm very happy to report I was laboring under a misunderstanding. These scones are anything but dry. Instead, they are rich and creamy. I love the addition of the mini-chocolate chips, which replace the currants from the original recipe. No offense to any currant lovers out there, but give me chocolate any day of the week, and twice on Sundays. The chocolate chips also play nicely with the coffee glaze. And as nothing says "good morning!" quite like coffee, the glaze helps transforms these scones into the perfect breakfast treat.


CHOCOLATE CHIP SCONES WITH COFFEE GLAZE

for the scones:
1 large egg
2/3 c. heavy cream
2 c. all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
5 tbsp unsalted butter, cut into small pieces and chilled
3/4 c. mini chocolate chips

for the glaze:
1/2 c. powdered sugar
3-5 tsp brewed coffee
1/2 tsp maple syrup

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. In a small bowl, beat the egg. Whisk in the cream. Set aside.

3. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in the chilled butter using a pastry blender or by criss-crossing two knives. The butter should blend in with the dry ingredients, creating a crumbly texture.

4. Whisk the egg mixture into the dry ingredients. Mix until ingredients are combined and dough comes together. Add in the mini chocolate chips. Knead the dough about 8-10 turns, working in the mini chocolate chips as you knead.

5. Place dough on a lightly floured surface. Cut dough into two equal pieces. Shape each piece into a circle that's about 5-inches in diameter. Cut each circle into 8 wedges. Place wedges on the prepared baking sheet.

6. Bake the scones in the preheated oven for about 20 minutes, or until tops turn golden. Allow to cool on a wire rack.

7. In a small bowl, stir together the powdered sugar, maple syrup and 2 tsp coffee. Add more coffee, a teaspoon at a time, to get the desired consistency. Drizzle glaze over scones. These scones are best eaten within a day or two.

Source: Tracy's Culinary Adventures, who adapted it from Cafe Lynnylu, who got the recipe from Dorie Greenspan

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday, Sweet Tooth Friday, Fresh Food Friday, Sweets for a Saturday, Sweet Indulgences Sunday

Southern Pralines

I'm a northern girl who loves her pecans. So when I learned about these cookie-candy hybrids called pralines, I knew I needed to try them. These are not difficult to make, but you do need a candy thermometer and the ability to move quickly. Once the sugar is ready, it's ready. And, unlike me, you should probably not touch the hot sugar. It's not a good idea. Anyone who has ever suffered a sugar burn will back me up on this.

Even though I burnt my finger accidentally, it didn't stop me from enjoying these little drops of pecany goodness. Do any two things go together quite like pecans and brown sugar? The molasses in the brown sugar melts in your mouth and combines with the buttery pecans... to say that these are good is an understatement.


SOUTHERN PRALINES

1 1/2 c. sugar
3/4 c. light brown sugar, packed
1/2 c. whole milk
6 tbsp salted butter
1 tsp vanilla extract
1 1/2 c. chopped pecans

1. On a clean, easily accessible area of your kitchen counter top, set up a piece of parchment paper or a silicone baking mat.

2. Dump all ingredients into a large stock pot. Heat over medium-high heat, stirring occasionally. Let the mixture come to a boil and reach 238-240 degrees. Once it's reached this temperature, remove from the heat immediately. Stir the syrup for about 2-3 minutes, until the boiling subsides and it seems to thicken a bit.

3. Working quickly and carefully, drop spoonfuls onto the parchment paper. Allow pralines to cool to the touch before eating.

Source: The Kitchn

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Delectable Tuesday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday, Sweet Tooth Friday, Fresh Food Friday, Sweets for a Saturday, Sweet Indulgences Sunday

Arugula and Bacon Flatbread

There are certain recipes I'm just drawn to, with no real rhyme or reason behind it. When I came across this recipe in Cooking Light Magazine, it pulled me in, and the next day I was at the market buying all the ingredients. Well, the ingredients I determined were necessary, that is. Originally, this "pizza" (which I put in quotes, because in my strong and judgmental opinion, anything resembling a pizza without red sauce is called a flatbread) was topped with six poached eggs. I swapped out the eggs for center-cut bacon, because runny yolks make for poor finger food. Fun fact: a slice of center-cut bacon has half the saturated fat and calories of an egg.

I like how this recipe is something different, something off the beaten trail of my usual dinner creations. I enjoy any leafy green, and I thought the arugula paired well with the bacon. Cut this flatbread into smaller pieces and it would make a great appetizer.


ARUGULA AND BACON FLATBREAD

1 11oz package thin-crust pizza dough, or a fresh dough ball
1/2 c. part-skim ricotta cheese
4 tbsp grated Pecorino-Romano cheese, divided (or substitute Parmesan)
1/4 tsp garlic powder
1 5oz package baby arugula
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1/2 tsp lemon zest
1/2 tsp balsamic vinegar
salt and pepper to taste
6 slices center-cut bacon, diced and cooked

1. Preheat oven to 450 degrees. As the oven is preheating, grease your largest baking sheet with a light coat of non-stick spray (I used a 11 x 17 inch cookie tray). Roll out your pizza dough onto the baking sheet. If it winds up looking wonky, tell people you were going for a rustic appearance. Place in the preheating oven for 7 minutes.

2. Combine the ricotta, 2 tbsp Pecorino-Romano, garlic powder. Season with salt and pepper. When the the pizza dough has finished its 7 minutes in the oven, remove and immediately spread ricotta mixture on it, avoiding the edges. Place back in the oven for another 5 minutes.

3. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, balsamic vinegar, and remaining 2 tbsp cheese. Season with salt and pepper. Place arugula in bowl and toss with dressing. Once pizza dough is out of the oven, top with the arugula. Sprinkle cooked center-cut bacon on top.

Source: Cooking Light Magazine, September 2011

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Delectable Tuesday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday, Fresh Food Friday,