gather ‘round the table

quick and easy tip for hulling strawberries

Wed, 28 Apr 2010 20:46:07 -0400

Everyone has a different method for hulling strawberries... paring knives, grapefruit spoons, vegetable peelers... they all get the job done, but this handy little technique is a new one for me.

A few weeks ago, my sweet husband sent me and my mom to a cooking class at Truffles and Trifles in Orlando for my birthday. We made a lot of fabulous recipes, but one of my favorite “take-aways” of the night was this “berry” simple trick (sorry, I couldn’t resist) for hulling strawberries, using nothing but a drinking straw!

Simply stick a sturdy straw (McDonald’s straws are the perfect size) through the bottom of the berry, and pop it out the top. The leaves will pop right off, along with the white core. Pretty cool, huh?

I especially love that my kids can do this themselves, and I don’t have to worry about an extra trip to the E.R. (Although, knowing my three boys, they’ll find a way to hurt themselves even with a straw! And, ahem...*warning - the cores left inside the straw, combined with a few huffs and puffs, make great ammunition. “Strawberry shooters”.... leave it to boys to turn everything into a weapon!)

Sorry, Mr. Berry, your secret is out... the toupé just had to go.

easter bunny s’mores

Fri, 16 Apr 2010 19:49:32 -0400

The Easter Bunny is still lurking in my house. I told him it’s time to hop on, but he just sits there and stares at me, tempting me with his deep brown chocolate eyes. My boys’ solution? Torch him!!

I wish I could remember where I found this idea... one of my fellow food bloggers wrote about it, and I just had to try it! We had several marshmallow-filled bunnies just waiting to meet their demise, and what better way to go to the candy maker in the sky than as a gooey, melty, s’more!

These could be made in the microwave, a toaster oven, or the oven... but my sweet, gentle sons were especially delighted to watch our poor helpless chocolate bunnies melt under the heat of a torch. Boys.

Warning: Taking a picture and holding a torch at the same time may not be a great idea. I’ll just say I was going for that “authentic” burned campfire flavor.

Prepare to meet your doom, Easter Bunny! (This looks like something from my son’s research paper about medieval weapons and torture devices!)

Does this look like the face of a murderer to you?

Or this?

Sorry, E.B., no pain, no gain.

jellybean topiary

Wed, 31 Mar 2010 21:20:43 -0400

I have an obsession.... I must confess. If it’s edible, and I can find a way to stick it on a topiary form, I’ll do it. I just LOVE the way food displayed in unexpected ways brings a smile to people’s faces, young and old alike. It instantly brightens a buffet table and, as a bonus, takes care of two of my favorite things... food and decor. Remember the candy corn topiary I made for Halloween? This is my annual Easter topiary that my kids have come to count on. We call it the “jellybean tree” or, as my friend Ali and I have named it, the “yum yum tree”, after watching our six boys surround the topiary, picking at it like little monkeys, not a sound to be heard except, “um, um, yum, yum...”

Look at these jolly jellybean eaters.... It’s like a scene from Charlie and the Chocolate Factory! Oh, how I’d love to create an entire forest of 8-ft. tall candy topiaries!

To make your own “yum yum tree”, just follow the instructions for the candy corn topiary, replacing the candy corns with jelly beans. I usually fill the pot with soil and rye grass seed a week or so ahead of time to decorate it with Spring-fresh green grass (cover soil heavily with seeds and keep moist). I’m posting this a little late for you to grown your own grass before Easter, but you could also buy grass plugs, use fake grass, or simply fill the pot with more jellybeans.

Use the topiary as a centerpiece for your table, as part of a buffet, or just take it into your closet and have at it! They say jellybeans are “empty calories”... does that mean they don’t count?

cheddar-garlic biscuits

Wed, 17 Mar 2010 21:43:57 -0400

As a child, I turned up my nose at nearly every type of seafood, but Red Lobster’s popcorn shrimp was one of my favorites (a coating of fried, crunchy batter will transform just about anything!). My parents jumped on the opportunity to get to go to a restaurant with something to eat besides burgers and pizza, so throughout my childhood, it became a tradition to head to the local Red Lobster for back-to-school and end-of-school celebrations. Now that we live in Florida, we have an ocean full of fresh seafood restaurants to choose from, but the Cheddar Bay Biscuits at Red Lobster just can’t be beat...Buttery, flaky, garlicky, fresh-out-of-the-oven biscuits... yum!

Recently, the folks from the Food Network kitchens created this copycat recipe for their magazine.... they aren’t identical to Big Red’s biscuits, but they are a close second.

In a food processor, combine 1 3/4 c. all-purpose flour, 1 T. plus 2 t. baking powder, 2 1/2 t. sugar, and 1/4 t. salt.

Add 3 T. room temperature vegetable shortening and pulse to combine.

Then add 4 T. of cold, unsalted butter, cut into chunks. Pulse 4 or 5 times until the butter is in pea-size pieces.

Add 1 1/4 c. (6 oz.) grated cheddar cheese and pulse 2 or 3 times. Then pour in 3/4 c. whole milk, mixing just until mixture is moistened and forms a shaggy dough.

Turn out onto a clean, lightly floured surface and gently knead until dough comes together. Don’t overwork it, or your biscuits will turn out tough.

Drop the dough onto a lightly greased or parchment-lined baking sheet in 1/4 c. portions, 2 inches apart. (I made mine larger, but I think next time I’ll try them small. They may be flakier that way.)
Position oven rack to upper third of the oven, and bake at 425 degrees (preheated) for 15-20 minutes, until golden.

Meanwhile, make the garlic butter. Melt together 3 T. unsalted butter, 1 clove minced garlic, and 1 t. chopped fresh parsley.

When the biscuits are finished, brush them with the garlic butter and serve warm.

There you have ‘em... Cheesy, flaky biscuits, perfect for my cheesy, flaky biscuit brothers!

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asparagus wraps

Wed, 3 Mar 2010 23:05:46 -0500

It’s still chilly outside (even here in Florida), but I’m ready for Spring... and what better way to welcome it than with fresh, crisp, vibrant green asparagus? It’s one of my favorite vegetables for my favorite season, wrapped with herbed cream cheese and ham. Spring is surely right around the corner!

Look for fairly thin asparagus stalks (the diameter of a pencil or slightly larger)... they’ll be more tender. The little tips (yes, that’s the scientific name... “little tips”) should be nice and compact and the stalks should be firm. Use within a day or two of purchase for the freshest spears. (I’m talking asparagus here, not Britney.)

Using both hands, hold the ends of each asparagus and bend until it snaps. It will naturally break off where the tough, woody section starts (this is the part you don’t want to eat).

Bring a large pot of salted water to boil, and quickly blanch the asparagus (boil for 2-3 minutes), until crisp-tender and bright green. Drain and cool.

For each asparagus wrap, spread garlic and herb cream cheese on a thin slice of ham or prosciutto.

Tightly wrap the ham slice around the tip of each asparagus spear. (And, note to self, if you happen to be taking a photo of the process, try to keep your wrinkled, elephant thumb out of the picture. Egads!)

These make a fabulous appetizer or a beautiful addition to a brunch buffet table.

Serve them cold on a pretty platter, or stand them upright in a glass or small vase.

*For another alternative, use asparagus in place of green beans in this green bean bundles recipe.

I hope Junior isn’t traumatized by the thought of his cousins being wrapped up in ham and served on a platter. (Is it totally wrong for me to find myself getting hungry when I watch this show?)

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chocolate explosion cheesecake (and a giveaway)

Tue, 23 Feb 2010 22:30:59 -0500

I’m still dreaming of last week’s homemade dulce de leche. Oh sweet heavens, that stuff is good. My expanding midsection is proof of that. The little “I have to wear a swimsuit in the Bahamas in two months” voice inside my head keeps telling me, “Put down the spoon and give me 10!” But all I hear is the “Give me 10!” part and take another 10 bites.

I suppose that voice is about to get louder. As if the dulce de leche weren’t good enough on its own... or in the chocolate chip dulce de leche blondies... now I’ve really gone crazy and swirled it into a creamy cheesecake, along with my other sweet friends.... white chocolate, semisweet chocolate, brownies, and Snickers bars, all mixed together into one big happy family and covered with a sumptuous blanket of chocolate ganache. I guess I better start shopping for swimsuit coverups.

Start with a 9x13 pan of your favorite brownies. A mix is perfectly fine. You may want to make these the day before to save time. Grease a 10-inch springform pan and line the bottom with parchment paper. You’ll also want to line the sides, leaving a couple of inches of paper above the top of the pan to help keep everything in as it rises. (It’s like the girdle of the cheesecake world.) Cut your brownies to fit the bottom, reserving 1 to 1 1/2 cups of brownie chunks. You should still have a little extra to eat, as well. (Just what everyone about to eat this cheesecake needs.)

Put 2 1/2 lbs. of softened cream cheese (FIVE BLOCKS!) into a mixing bowl....

Add 1/2 cup sugar and blend until smooth.

Mix in one (14-oz) can of sweetened condensed milk (Would you look at that! I actually got a picture of my little piglet with clean, somewhat trimmed fingernails! ‘At a boy!)

5 large eggs...

1/3 c. heavy whipping cream...

1 T. pure vanilla extract...

2 T. all-purpose flour, and a pinch of salt.

Blend until smooth for about 5 minutes, scraping bottom of bowl a few times. Use the lowest speed to help prevent air bubbles that will lead to cracks.

Pour about 1/3 of the batter over the brownies in the pan, and sprinkle on 1 to 1 1/2 c. white chocolate chips.

In the mixing bowl, add 1 cup semisweet chocolate chips, 2 cups chopped Snickers bars, and 1 to 1 1/2 cups brownie chunks to the remaining batter. Gently stir it all together.

Pour half of the remaining batter over the white chocolate layer, then drop 1/4 c. of dulce de leche by the spoonful over the top and give it a swirl.

Top with the rest of the batter and drop dollops of another 1/4 c. of dulce de leche over the top, swirling gently. I also sprinkled on a few more chunks of goodness. The pan will be very, very full.

*Note: You can also prepare this in a 9-inch springform pan, and make a mini cheesecake or two with the extra batter.

Place cheesecake on a parchment lined baking sheet (to protect the bottom), and bake in a preheated 325 degree oven for 45-55 minutes, until set. (Give it a shake and see if it jiggles or not. Ahem... the cheesecake. Not your derriere.)

For added assurance against cracks, you can fill a pan with hot water on the lowest oven rack. Since we’re going to cover the whole thing up with ganache, though, I’m not too worried about cracks. (Unless I’m wearing low-rise jeans. Eek!)

Once set, turn off the oven and open the door. Let the cheesecake cool in the oven an hour, and then in the refrigerator overnight. Remove from pan and peel off the parchment paper. Place on a serving plate.

Now, you could stop here. And if you’re trying to cut calories (like you’d be making this at all if you were), I’d recommend it. You can simply give it a little drizzle of melted chocolate and it’ll be beautiful. But “stop” just isn’t in my vocabulary when it comes to this cheesecake, so I went ahead and added a chocolate ganache to the top of it, too.

It’s super easy... microwave 3/4 c. of heavy whipping cream for about 2 minutes, until boiling. Add in 1 1/2 c. chocolate chips and let it sit a minute. Then stir, stir, stir, stir... and stir some more until it’s totally melted and creamy and calling your name. Line plate along the bottom of your cheesecake with strips of wax paper, and pour the ganache over it, spreading it around the sides. The ganache will set up fairly quickly because your cheesecake is cold.

Garnish with chopped Snickers or toasted nuts, if desired. Store in the refrigerator. (You can also wrap it tightly and freeze it for a couple weeks without the ganache, then add the ganache when you’re ready to serve.)

That swimsuit cover-up better come in an expandable size.

***Don’t you think it’s about time for another giveaway? It’s been too long! I really want you to be able to make this cheesecake, but realize not all of you have a springform pan! (And it never hurts to have two!) Post a comment on this page by Wednesday, March 10th, and I will randomly select one of you to receive a springform pan of your very own! (Ok, so it’s not a KitchenAid mixer, but it’s a start!)

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homemade dulce de leche

Thu, 18 Feb 2010 11:00:01 -0500

Go ahead and get a napkin... or a tissue.... or maybe your sleeve? I’ll wait........ Okay, now wipe that drool off your chin. Or if you’re like me, that flowing river of saliva. Oh Lord, have mercy on my sugar-loving soul. Dulce de leche is translated “nectar of the heavens”... okay, that’s not what it means... it’s actually spanish for “sweet of milk” or “milk candy”, and refers to this thick, wonderful, rich, golden, delectable, creamy caramel. Remember when I made chocolate chip dulce de leche brownies? I used store-bought dulce de leche. Good, yes. But this takes it to a whole new level. And even better, it’s totally easy to make!! Can I get an “Amen!”?

This stuff is so versatile. Use it in brownies, cakes, cheesecakes... warm it up and drizzle it over ice cream... spread it on muffins, pancakes, waffles... dip fruit in it... or just eat it straight out of a spoon. Who am I kidding? A spoon? C’mon...just lick it right off your fingers!

It all starts with this amazing stuff. Look how happy Elsie is. She’s so proud of her milk... and so am I. Just wait ‘til she sees what we’re about to do with it!

Pour the can into a 9-inch pie plate. (You know I mean the contents of the can, right? I don’t want an Amelia Bedelia situation here.)

Cover tightly with foil and place in a larger pan. Pour in hot water halfway up the sides of the pie plate. There’s my little sugar seeker. He’s kind of like a metal detector, but a “dessert detector”, instead. Like a lion stalking his prey, (I’m speaking in a low whisper here) his extremely well-developed senses alert his brain to sugar in the vicinity, and he takes off running, ready for the feast. I have been caught “sneaking” a piece of chocolate numerous times by this little guy. From halfway across the house, he smells it on my breath, and instantly, he’s right at my feet, asking for a piece. Perhaps this skill will come in handy someday? Is there a chocolate department in the CIA?

Bake in a 425 degree oven for about an hour. (May take up to 75 minutes.) The milk should become thick and deeper in color. Check periodically to refill the water bath, if necessary.

Let cool slightly, then use a whisk or electric mixer to beat until smooth. Store covered in the refrigerator. You can re-warm it in the microwave on low, or place the container in a hot water bath.

*Note: I’ve seen other methods for making this, involving placing the entire unopened can of sweetened condensed milk into boiling water. This can be dangerous and possibly cause the can to explode. The recipe here is just as easy, and much safer. Safety first, boys and girls!

I think I hear angels singing.

Oh, and Elsie just jumped over the moon.

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chocolate raspberry pot pies

Thu, 11 Feb 2010 12:16:40 -0500

Forget roses this Valentine’s Day... I want this! You just can’t go wrong with chocolate and raspberries, and this, my sweet darlings, has them all wrapped up into precious little pies, topped with a crisp chocolate crust. Looking to fall in love? Look no further.

This recipe makes eight pot pies. Feel free to divide it in half. You may want to keep the full crust recipe to allow for extra cutouts, though.

For the crust, cut 9 T. softened, but still cool, unsalted butter into pieces. Cream butter with 3/8 c. sugar until light and fluffy.

Add 1 egg yolk and 1/4 t. vanilla.

Stir in 1/4 t. baking powder, 1 1/2 c. flour, and 1/4 c. cocoa powder.

Form the dough into a disk, wrap in plastic, and chill at least one hour. (I chilled mine for 2 days, with no adverse effects.)

For the filling, combine 6 egg yolks and 4 eggs (room temperature, so the chocolate we’re about to add doesn’t stiffen up).

Add 1/4 c. sugar. Using a hand mixer or a whisk attachment on a stand mixer, whip until light and fluffy (this will take several minutes).

Stir in 18 ounces melted, semisweet chocolate (about 3 cups chocolate chips).

Add 10 T. melted, unsalted butter.

Place about 5 raspberries into bottoms of 8 (6-ounce) ramekins.

Divide batter among the ramekins, and gently push 3 raspberries down into each one.

Arrange ramekins on a parchment-lined baking sheet and bake at 375 degrees F. for 7 minutes.

Meanwhile, sprinkle a work surface with cocoa powder, and roll the dough out to about 1/8-inch thick. (If dough is too hard, let it sit for 10-15 minutes to soften.)

Cut rounds to fit the tops of the pies.

Re-roll any extra dough and cut desired shapes for garnish.

Remove pies from oven. Top each pie with a round of chocolate crust and bake another 8-10 minutes, until crisp.

Let cool slightly before serving. You can also make these early in the day, then reheat at 350 degrees for about 5 minutes. They are best served the same day.

My pies cracked a little on top, but the extra heart-shaped crusts took care of that problem! Kind of like life... a little love can heal a lot of “cracks”!

Serve with whipped cream, if desired, and garnish with raspberries.

Love at first bite.

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sun-dried tomato parmesan bread

Sun, 7 Feb 2010 14:08:34 -0500

The process for making this bread is similar to the one I used in my rustic artisan bread post. The dough can be made days in advance, so when you’ve got a hankering for a piece (or should I say “loaf” - I mean, really, who’s gonna stop at one piece?) of fresh, hot-from-the-oven bread, you don’t have to wait all day for the dough to rise. This particular loaf is filled with extra yum.... sun-dried tomatoes and parmesan, swirled inside an olive oil dough. It’s a perfect accompaniment for tuscan tomato-basil pasta, or any of your favorite Italian dishes.

This recipe will make four 1-pound loaves. Feel free to adapt as needed. For the dough, mix 1 1/2 T. active dry yeast, 1 1/2 T. kosher salt, and 1 T. sugar with 2 3/4 c. lukewarm water (not too hot, or you’ll kill the yeast! It should feel just slightly warmer than room temperature.)

Add 1/4 c. extra virgin olive oil.

Stir in 6 1/2 c. unbleached all-purpose flour, using the dough-hook attachment on your mixer, if you have one. You can also simply stir with a spoon, but you may need to work in some of the flour with wet hands. There’s no need to knead this dough. (Pardon the bun... I mean, pun.)

Cover loosely and allow to rise for about two hours, until dough rises and then flattens on top.
Refrigerate in a covered, but not air-tight, container for at least a day, but up to a week or so.

Now it’s baking day! Pull the dough out of your fridge and sprinkle a little flour on top.

For each loaf, pull off a grapefruit-sized piece of dough, dust it with more flour, and shape it into a ball by stretching the surface of the dough around to the bottom on all four sides. (See the rustic artisan bread post for more details.)

On a floured surface, roll out the ball of dough into a 1/4-inch thick rectangle. (If dough is too springy, let it rest a few minutes and try again.)

Brush the dough with olive oil....

and sprinkle on 1/2 cup of coarsely chopped, oil-packed, sun-dried tomatoes. (I’ve found that the sun-dried tomatoes in the produce section, dry-packed in a bag, are cheaper than the oil-packed, jarred tomatoes. I simply pour a little olive oil over the dried tomatoes and let them sit for a few minutes before using.... it’s the same thing.)

Sprinkle on 1/2 cup fresh grated parmesan or parmigiano-reggiano cheese.

Starting from the short end of the dough, roll it into a log, tucking the ends under to form an oval loaf.

Allow to rise on a pizza peel or a rimless cookie sheet, covered generously with cornmeal, for 1 hour. (I know you’re thinking this recipe is way too time consuming. It’s really not! It is mostly “hands-off” time... time to go do other fun and exciting things like laundry and paying bills. Help me... I need a life.)

Preheat oven to 450 degrees with a baking stone placed on the middle rack. (You can also use a cookie sheet, but the crust won’t be quite as good.) Place an empty broiler tray on the lower rack.

Brush dough with olive oil, and use a serrated knife to cut three slits across the top.

Slide loaf directly onto hot baking stone or cookie sheet, and quickly pour a cup of hot water into the broiler tray below. (The steam is what helps produce a crackly crust.) Bake for 25-35 minutes, until deep golden brown and firm. Let cool a few minutes before slicing.

This is where I should make a witty comment, preferably in Italian, but honestly, all I can say here is “Mmmmm”. Enjoy it plain, or dip it in a little bit of seasoned olive oil and just let those carbs do their thing. It’ll be worth the extra crunches.

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tex-mex egg rolls with avocado-ranch dipping sauce

Fri, 29 Jan 2010 20:33:59 -0500

Nǐ hǎo, cowboys and cowgirls! You’re gonna love the way East meets West in these Tex-Mex egg rolls. They’re chock full of good things... sausage, spanish rice, corn, black beans, tomatoes, and cheese, stuffed into a crispy, golden brown wrapper. And the dipping sauce...oh yes, the dipping sauce. This stuff is good, my friends... as a dip or a salad dressing. I’ve never made these without getting a recipe request. So saddle up your horses and put on your kimonos... it’s time to cook, ya’ll!

For the rice, bring 1 2/3 c. water, 1/3 c. salsa, and 1 T. butter to boil in a medium saucepan.

Stir in a 5 oz. package of Mahatma brand spanish rice (this is my favorite kind, but feel free to make your own. I’m not gettin’ paid here). Cover pan (if your lid doesn’t fit tightly, use foil), reduce heat, and simmer for 20 minutes. Cool.

Cook 1 lb. pork sausage (either mild or hot, depending on how much you want to feel the burn), stirring until brown and crumbly. (I like Jimmy Dean... again, it’s not an ad - I’m just sayin’.) Drain and cool.

Meanwhile, chop 6 green onions...

and rinse and drain a 15-oz. can of black beans.

Mix together the rice, sausage, green onions, black beans, a 1.25 oz. package of taco seasoning, 2 cups shredded monterey jack cheese, and a 14.5 oz. can of petite diced tomatoes with mild green chiles, juice and all.

Grab a couple packages of egg roll wrappers (you’ll need about 28 wrappers to use all the filling), and spoon about a third of a cup of the filling into the center of each wrapper.

This is a great “assembly line” recipe. I like to line up the kids and yell “Let ‘er roll!” and “Speeeeed it up!” (Any Lucy fans out there??)

Lightly brush corners with beaten egg.

Fold bottom corner of wrapper over filling and tuck it in...

Then fold in the left and right sides. (It’s kinda like putting on a diaper, but the filling is much more appealing!)

And finally, fold down the top corner, pressing to seal.

In a heavy pot, heat about 4 cups of oil to 375 degrees. (If you’re used to frying things, you’ll know what that looks like. I depend on my handy dandy thermometer, because if the oil is too cool, you’ll end up with greasy egg rolls... too hot, and they’ll burn quickly. I’m just not wild and crazy enough to wing it on this one!)

Fry egg rolls in batches, 2-3 minutes, or until golden. Drain on wire rack over paper towels.

For the dipping sauce, mix a packet of ranch mix...

with a container of guacamole dip (or even better, make your own! But really, who are we kidding here... we’ve already done enough cooking at this point. And take it from a girl who almost always prefers everything from scratch... this is actually really good with the store bought guac.!)

If you want the dip thick, add 16 ounces of sour cream. For a thinner sauce (and great salad dressing!), add 1 cup milk and 1 cup mayonnaise. For somewhere in between, do a little of each. It’s all good.

Homemade salsa and/or queso would be great to serve with these, too.

Try ‘em out for the Super Bowl. Who cares who wins.... we’ve got the winner right here! (Please don’t hate me for loving food more than football.)

**UPDATE Well, if you read the intro. to this post carefully, you may have noticed I said these egg rolls would have corn in them. Reading on, you may have discovered (Gasp! Horror of horrors!) no mention of corn. Nope... this recipe does not have corn, nor have I ever put corn in it. I’m not sure why I said it would. Maybe my subconscious chef was telling me, “Add corn! It’s healthy, it’s delicious, and it will add so much more to these already fabulous egg rolls! Just listen to me, will you??!!” I didn’t listen, but I hope you will. Give ‘em a try and let me know what you think... Corn? No corn? Cast your vote. It’s your civic duty.

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award-winning peanut butter chocolate turtle torte

Wed, 20 Jan 2010 12:07:14 -0500

This one will make ya’ famous, folks. My friend Leah made this recipe years ago for our small group and I just about passed out from sheer joy right there on the spot. A few years later, my son and I made it for a bake-off at his school, and we won first place! The torte was auctioned off for $500, leading my son to exclaim, “We should make these and sell them! We’ll make a ton of money!” Unless you make it for a charity auction, you probably won’t rake in quite that much cash for it, but you might want to watch your back. The paparazzi won’t be far behind.

I’d like to thank all those that made it possible for me to accomplish this baking achievement...
chocolate wafer cookies (you’re already famous), butter (you know I love you), heavy whipping cream, chocolate chips, caramel, pecan halves, caramel sauce, peanut butter, and the always sweet, powdered sugar.... I don’t know what I’d do without all of you. Thank you, thank you, thank you! Kiss.... Kiss... Wave.... (Music starts, and I am pushed off stage.) Sorry... just having a little dream sequence there. I know what you’re thinking... Who is this girl? I ask myself the same question all the time.

Start with 18 chocolate wafer cookies....

Finely crush them in a food processor, then and add 2 T. melted butter.

Press crumbs into the bottom of a parchment paper-lined 9-inch springform pan. Stand 16-17 cookies upright along the edge, overlapping slightly, and pressing into the crumb mixture. (The filling will help further set these in place later.) Bake crust at 350 degrees for 5 minutes, then let cool.

In a microwave-safe bowl, heat 1 1/2 cups semi-sweet chocolate chips, 1/2 cup heavy whipping cream, and 2 T. butter for about 1 minute.

Stir throughly until chips are completely melted and mixture is smooth. Put about 2 T. mixture in a zip-top freezer bag for later use. Pour remaining chocolate into crust, and refrigerate at least 30 minutes, until firm.

Toast 1 cup pecan halves on a baking sheet in 350 degree oven for 5-10 minutes. Cool. Toasting nuts brings out such a wonderful flavor... I went ahead and toasted the whole bag. Whether a recipe calls for it or not, I usually use toasted nuts in my baking... they add an additional crunch and flavor depth.

Arrange pecans evenly over chocolate layer. Pour caramel sauce (or use butterscotch-caramel, if you prefer) over the pecans, leaving a one-inch border to keep it from oozing out the sides. Chill at least 5 minutes.

Beat 8-oz. softened cream cheese, 1 cup creamy peanut butter, and 1 1/4 cups powdered sugar together until well-blended.

Gradually add 1 1/2 cups heavy whipping cream, and beat on high for about 2 minutes, until mixture is thick and creamy.

Spread peanut butter mixture over caramel layer, then snip a small hole in the corner of the plastic bag (the one you filled with 2 T. of chocolate mixture) and drizzle over top. (You may need to microwave for a couple seconds to soften the chocolate if it has gotten firm.) I cut my hole too big and my drizzle looks pretty gloppy. It will look better if you keep the hole small and drizzle close together. Chill at least 8 hours or overnight.

Remove sides of pan just before serving. (Sometimes I even freeze for about 30 minutes to make sure it’s good and firm. Otherwise, the torte will be fairly soft.) Peel off parchment paper, slice, and serve.

Heavens to Betsy.... look at that caramel oozing over the chocolate. Didn’t I say I’d make ya’ famous? Hollywood, here we come!

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orange chocolate chip scones

Tue, 12 Jan 2010 17:12:31 -0500

When my oldest son was little, he greeted every morning with a cheerful exclamation of, “It’s BEAUTIFUL outside!” I eventually learned that he was influenced by the many times I sang him the good morning song from the movie Singin’ in the Rain. Do you remember that song? “Good Mornin’, Good Morrrnin’, it’s a beautiful day outside. Good Mornin’, Good Mornin’ to you!” (Oh, if you could only hear my amazing voice. You’re really missing out.)

Our mornings tend to sound more like a horror movie soundtrack these days, but when we start our day with these scones, the morning quickly becomes beautiful again! They are wonderfully tender and flaky... dotted with chocolate chips, a hint of orange zest, and a luscious orange powdered sugar glaze. One bite, and the clouds will part, the birds will chirp, and the sun will shine!

In a food processor, blend 4 cups all-purpose flour, 1 cup sugar, 3/4 teaspoon salt, 4 teaspoons baking powder, and 1/2 teaspoon baking soda.

Add 1 cup of unsalted butter, cut into chunks. (Butter is crucial to this recipe.... please, step away from the margarine, ma’am.) The cold butter will help give you a more delicate, flaky texture. If you use soft butter, you’ll end up with more of a cake-like texture.

Pulse until well-mixed... it will be kind of a coarse and grainy powder.

Dump mixture into a large bowl, and make a well in the center. Add 1 large egg...

1 1/2 teaspoons pure vanilla extract...

the zest of one orange....

and 3/4 cup buttermilk. I prefer whole buttermilk in this recipe, but low-fat buttermilk will be fine.

Stir with a fork to make a soft dough.

Stir in 1 1/2 cups semisweet chocolate chips, then gently knead on a lightly floured surface. (Just fold in half, turn a quarter turn, fold again, turn, fold again, turn... about 4 or 5 times.)

Pat dough to about 1 inch thick, then cut into 16 triangles.

Place on a parchment paper lined baking sheet and brush with melted butter or milk.

Put in a preheated 425 degree oven, and immediately reduce temperature to 400 degrees F. Bake 12-18 minutes, until golden brown.

While the scones are baking and sending smells of splendor into your kitchen, prepare the icing. Sift 2 1/2 cups powdered sugar....

then add 1 T. orange juice (to taste), 2 tablespoons melted, unsalted butter, and a little milk, to make a glaze. Don’t be scared off by the orange in this recipe. I am not typically an orange and chocolate fan, but it adds a perfect touch of flavor to these scones. Go on... live a little.

Drizzle icing over warm scones, and let set. These are delicious warm and fresh, but are also great the next day. I typically grab one every time I walk by the kitchen, though, so eating them the next day usually is not an option.

Good Morning, Sunshine!

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tuscan tomato-basil pasta

Thu, 7 Jan 2010 22:29:32 -0500

This is such an easy pasta dish, but you’d never know it by its taste. It’s one of my favorite “company worthy” meals when I’m short on time. No one would ever guess the sauce starts in a jar. Too bad everyone always asks for the recipe... I’m forced to give away my secret!

This is really simple stuff, folks. Start with a 16-oz. jar of sun-dried tomato alfredo sauce and dump it in a saucepan.

Pour 2 T. white wine into the jar, shake it up, and add it to the sauce. (Ignore the second jar in the picture. I was making a double batch.) Despite the numerous warnings against using cooking wine, I have used it in this dish with no ill-fated results. I know they say to use only what you would drink, but if we’re not drinking a bottle of wine on the night I’m making this, I don’t want to open one up just for 2 tablespoons. (Which is why the cooking wine is just fine... it’s only 2 tablespoons... enough to add a little extra somethin’, but not enough to require that hundred-year-old bottle you’ve been saving for a special occasion.) Just use what you like. If you’re drinking wine... by all means, use the good stuff! But please, don’t drink the cooking wine!

Rinse and drain 1 (14.5 oz.) can petite diced tomatoes. (Or chop two tomatoes, if it makes you feel better.)

Add to sauce. (Again, I’m making a double batch in this picture.)

Chop up some fresh basil to make 1/2 cup. This is the key. You must, must, must use fresh basil. It makes all the difference in the world. By the way... basil is so easy to grow! Despite my black thumb, I planted some basil in a pot on my back porch and it grew like a weed! Just keep it well-drained, in a sunny location. It’s so much cheaper and so nice to be able to walk back and grab a handful. Give it a try... even if you’re “gardening-challenged” like me!

Add the basil to the sauce and cook over medium-low heat for 5 minutes, or until heated through.

Boil 1 (20 oz.) package refrigerated four-cheese ravioli (or any other variety of the fresh, refrigerated pasta) according to package directions. Drain.

Toss sauce with pasta, and add 1/3 c. fresh grated parmesan cheese.

Garnish with fresh basil, and serve immediately.

Don’t worry, your secret is safe with me (and anyone else with access to the internet!).

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peppermint chocolate chip cheesecake

Wed, 23 Dec 2009 09:33:34 -0500

Still looking for the perfect dessert to serve for Christmas? Look no further. This is it. Creamy cheesecake, studded with chocolate chips and peppermint, covered in a sumptuous chocolate ganache. Oh my. Santa Clause is comin’ to town... and he’s looking for a piece of this cheesecake!

Start with about 17 Oreos... oh, I’m sorry, that’s not very PC of me. I mean “chocolate sandwich cookies.”

Mix in food processor until crumbled, then mix with 1/4 c. melted butter.

Grease a 9-inch springform pan and line with parchment paper.

Press cookie mixture into bottom of pan, then bake at 325 degrees F. for 14 minutes. Let cool.

Soften 4 blocks (8 oz. each) of cream cheese, then mix on low speed until creamy. When making cheesecakes, I’ve found it best to mix everything on low. This will decrease any air bubbles in the batter that might lead to cracks in your cheesecake. Nobody wants to see your cracks.

Gradually add one 14 oz. can of sweetened condensed milk, beating just until blended.

I “accidentally” got some of the milk on my finger. Oops. Too bad I had to lick that nasty stuff off. Then a spoon fell in the can and I had to lick that, too. What’s a girl to do?

Add 1/3 c. heavy whipping cream, brought to room temperature. You want all your ingredients at room temp. to get the best rise out of your cheesecake.

Blend in 1/4 c. sugar...

2 T. all-purpose flour...

1 t. pure vanilla extract...

and 1 t. pure peppermint extract. Don’t use mint extract... it’s a totally different flavor.

Add 3 room temperature eggs (you can put them in a bowl of hot water for a minute or so to warm them up), and blend just until yellow disappears.

Coarsely crush up some candy canes or peppermint candies to make 1/2 - 3/4 of a cup. My kids were arguing, so I let them take out their frustrations on the candy. Poor peppermints... they never knew what was coming.

Stir in the crushed peppermints and 1 1/2 c. chocolate chips or chunks. You can also do half white chocolate and half semisweet, if you want to mix it up a bit.

Pour batter into baked crust. Place a pan of water on the bottom rack of the oven. This will create a “steamy environment” for your cheesecake... another trick to prevent cracks. I won’t go there this time.

Bake at 325 degrees F. for 52 to 55 minutes or until edges are set and center is almost set. It would be a good idea to have an oven thermometer to make sure your oven is keeping a consistent temperature. This has been a lifesaver for all of my baking.

Turn off oven, and immediately run a knife around the edges of the cheesecake. Leave it in the oven with the door cracked open for 1 hour. Again, another crack preventer. Did you ever know there were so many ways to prevent them? You want to let your cheesecake cool as gradually as possible. Remove from oven and cool completely on a wire rack. Cover and chill at least 8 hours.

For chocolate ganache, pour 3/4 c. whipping cream into microwave-safe bowl. Microwave on high 1 - 1 1/2 minutes. Stir in 1 1/2 c. semisweet chocolate chips, and stir, stir, stir, until chocolate is fully melted, creamy, and smooth. This is the best stuff... pour it over cakes, brownies, ice cream... the list goes on and on.

Remove cheesecake from the springform pan, and peel the parchment paper off the bottom. Place on a serving plate and put wax paper strips around the edges of the cheesecake on the plate to keep it clean. Pour ganache over the chilled cheesecake, allowing it to spill over the edges. Spread smooth. Let stand 10 minutes, then remove wax paper and garnish with candy canes and crushed peppermints. Store in refrigerator.

See how the chips all sank to the bottom? If you sprinkle some of the chips on top after you’ve poured the batter into the pan, that will help. Also, your cream cheese should be soft, but not melty. Mine was a little too melty. It didn’t matter one bit, though... the chocolate created a nice little bottom layer and nobody knew the difference.

Santa is a happy man.

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my favorite salad

Mon, 7 Dec 2009 17:00:11 -0500

Sorry I haven’t posted in awhile. I’ve been waddling around downstairs after our Thanksgiving meal, unable to climb the one flight of stairs up to our computer. I guess it’s time to set aside the desserts for a bit and fill myself with some greens! Leave it to me to choose a salad that could actually qualify as a dessert. This is absolutely my all-time favorite salad. Mixed greens, caramelized pecans, crumbled feta cheese, apples and dried cranberries (or fresh berries in the spring/summer), and this outstanding raspberry poppyseed dressing. It would be a fabulous addition to your Christmas dinner.... or anytime in between!

I found this dressing recipe in my well-used cookbook, With Heart and Soul by Roxie Kelley, of pumpkin cream cheese swirl bread fame. I think you should have the opportunity to discover the joys inside this cookbook, too, so post a comment on this page by next Monday, Dec. 14th, and I’ll randomly select one of you to receive your own copy, just in time for Christmas! (It’s a special “times are tough” paperback edition with a black mark on the side, but other than that, it’s in great condition. Only the best for you, my friends! Don’t worry...The abused...I mean well-loved... cookbook in the photo is my copy. Yours will be much more likely to meet the librarian’s approval!)

Just a few simple ingredients are all you need for the dressing.... 1/3 c. raspberry vinegar, 1/3 c. raspberry jam, 1 c. vegetable or canola oil, and 1 T. poppy seeds.

In a blender, mix raspberry vinegar and jam.

With blender running, slowly drizzle in the oil. Drizzling slowly, rather than dumping it in all at once, will emulsify the oil into the dressing so it won’t separate.

Add 1 T. of poppy seeds, if desired. I’ve made it many times without them, and it is fabulous either way. Chill before serving, if you can wait that long.

For the pecans, melt 1/2 c. butter, 1/2 c. brown sugar, and 1 tsp. cinnamon over medium heat. Stir until mixture forms a bubbly syrup, then boil without stirring for about 2 minutes. Watch it carefully... it burns easily!

Add in 2-3 cups pecan halves, and stir until coated.

Pour out and spread onto wax paper, then sprinkle with cinnamon sugar. Let cool.

Assemble salad with mixed greens, crumbled feta cheese, pecans, dried cranberries, and apple or pear slices (or strawberries, raspberries, and/or blueberries in the spring and summer). Drizzle with dressing (drizzle is open to interpretation... if “drizzle” to you means “pour generously”, go right ahead! My lips are sealed. (At least in between bites.)

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