Happy New Year!

Hundreds of cupcakes baked. Red velvet, chocolate and vanilla. I'm thinking that the last eight hours of baking have made up for the lack of cooking I've done over the past week. Unless you count pouring milk into a cereal bowl or spreading peanut butter on toast.

I feel like this last week, and the entirety of 2010, has gone by way too fast. In some ways, I'm not sure I want it to end. It seems impossible that 2011 could hold things more wonderful than the year before, but then again, maybe it can.

Oh, and since I'm sure you're wondering, the recipes I used for the cupcakes are below!

Red Velvet: Ina Garten's Red Velvet Cupcakes with Cream Cheese Frosting (From her new "How Easy is That?" cookbook)
Vanilla Cupcakes: Ina Garten's Coconut Cupcakes (minus the coconut)
Chocolate Cupcakes: Ina Garten's Chocolate Cupcakes

Happy New Year, all!

Madison

Monster Cookies

Gosh I've missed you all! Over the past few days I've fallen off the face of the earth and into the hole known as family Christmas (all four of them!).

In other news, I'm taking the entire week of to be with family and friends. I haven't exercised in days, eaten a few too many sweets, and have yet to get out of pajamas this morning. Send help.


And finally. I wish I had this recipe for Monster Cookies from Southern Living, but I left it at home, along with my changes, and forgot to take it home with me. So to recap: I've been eating too many cookies and don't even have a cookie recipe to share.

Pathetic. I'm vowing to do better. :)

Madison

Wedding Wednesday

Since I got such positive responses about sharing wedding details as decisions are made, I have a few more specifics coming your way right...now!

After plenty of searching, both in stores and online, and buying (following by returning) the wrong dresses, we finally purchased bridesmaid dresses! I say 'finally' but really, I think we are slightly ahead of the game. Sticking to a budget and knowing I wanted to stick to a neutral color palette made it a little more difficult. But a huge discount coupon and plenty of searching led us to Ann Taylor for dresses that nicely compliment my own.

Girls out there, please tell me you wouldn't mind wearing this if you were a bridesmaid??

Have a wonderful Wednesday, everyone!

Madison

Zucchini Spaghetti and a Winner

 

Happy Monday, everyone! First things first, let me say how much I loved hearing you all talk about what you're thankful for. Each and every time I read one of your comments it brought a smile to my face and made me think a little more about being thankful in my own life. I really do have the world's best readers. 

Secondly, a big congrats is due to Courtney Hughes, the winner of the Trader Joe's Peanut Flour giveaway! Courtney, I'll be getting you your gift over the holidays! :)

After last week's confession about how very little cooking I had been doing, I decided to get back in the kitchen and make myself something worth eating - and sharing. This meal actually graces my table quite often, when I am craving pasta but know I need to eat a few more servings of veggies. 

The key to making this dish is to have a julienne peeler. If you don't have one, it's pretty much the best $9 investment you could make and a great gift idea for the hard-to-shop-for cook in your life. And the zucchini? Pretty much the best veggie to put it to use on. In both taste and texture, it's amazing how similar the zucchini tastes to al dente pasta. 

Another bonus is the speed at which this dish comes together. For people like me, who are ravenous at the end of the day and can't wait for dinner, it's the perfect solution all around. Monday night dinner dilemma solved. 

Zucchini Spaghetti 

(Printable Recipe)

Ingredients

*2 medium zucchini, peeled into strips with a julienne peeler

*1/2 to 1 Tbsp. olive oil

*1/4 tsp. salt 

*1/4 tsp. black pepper

*1/2 cup marinara sauce 

*2 Tbsp. grated Parmesan cheese or shredded cheese of choice 

Instructions

*In a medium skillet, heat oil over medium high heat. Add the zucchini to pan along with the salt and pepper and toss to coat. Cook, stirring frequently, 3 to 4 minutes, until zucchini is soft but still has a bit of crunch. 

*Add in the marinara sauce and cook 1 minute more, until marinara sauce is heated through. 

*Transfer to bowl and top with cheese. Serve immediately. Serves 1 as a main dish serving or 2 as a side dish. 

Happy Cooking!

Madison

Peanut Flour Pancakes and Giveaway

I've had a bit of a crazy week at work. It seems as if everyone is working extra hard, making the final push until Christmas. Paired with a company Christmas party and a couple coffee dates, the closest I've gotten to making dinner for myself has been opening up a yogurt container.

But even on those days when I don't have time to cook dinner, I find time to make a killer breakfast. It's always been my favorite meal of the day, and I find myself pulling out my cookbooks at 6 a.m. much more than 6 p.m. Totally normal behavior, right?!

So even though I've been eating some pretty dull dinners, breakfast has been fabulous. And yes, I realize my site already has three other pancake recipes, but I just can't get enough of them! If you're a fluffy hot cake lover, these babies will be right up your alley. Before I made these Peanut Flour Pancakes, I thought the only way to get fluffy pancakes was to use all-purpose flour. But as you can see, I was so very wrong.

If you've never cooked with peanut flour, here's the low-down. It's made from ground peanuts, as the name suggests, that have had a portion of the fat removed. The flour is gluten-free and packed with protein, making it great for vegetarians and athletes looking to add a little extra protein to their diets. The peanut flavor is mild and slightly sweet but not overtly peanut-like. Surprisingly, it also gives you incredibly delicious and fluffy pancakes that will brighten even the coldest of days.

Can't find peanut flour? I feel for you! To remedy this, I am giving away two bags of Trader Joe's peanut flour to one lucky reader. To enter the giveaway, leave a comment at the bottom of this post telling me what you're most thankful for this holiday season! The winner will be announced Monday, December 20th.

Peanut Flour Pancakes

Ingredients
*3/4 cup peanut flour
*1/2 cup whole wheat flour
*3/4 tsp. baking soda
*1/4 tsp. salt
*1 Tbsp. brown sugar
*1 egg
*1 cup milk
Sugar-free syrup or regular maple syrup

Instructions
*Stir together the peanut flour and whole wheat flour, breaking up any of the lumps. Add in the baking soda and stir until well combined.
*Add in the remaining ingredients and stir until just combined.
*Heat a non-stick skillet over medium heat. Spoon pancake batter by the quarter cup onto hot skillet and cook, 2 to 3 minutes per side.
*Serve with pancake syrup, if desired.

Happy Cooking!

Madison

Mint Hot Chocolate Cookies

I'm thinking of turning Monday mornings into a time for weekly wedding updates. Everyone okay with that? Mmmkay good.

What's become very evident to me over the past week and a few days is that I'm a very decisive bride. One who doesn't dilly-dally over decisions in the least bit. And since Joey and I didn't want a long engagement, it works out well.

Decisions Made:
*Date: July 9!
*Ceremony and reception locations: Check!
*Dress and veil: Check and Check!

In other news, I made you some cookies. Ugly ones at that. But just because they are ugly doesn't mean they don't taste amazingly delicious and deserve to be given a chance. Seriously, these cookies are pure deliciousness. They're chewy, thin and crispy around the edges with a slight caramel wafer appeal. And for anyone who loves mint chocolate chip ice cream, these will pull at your heart-strings like none other.

Mint Hot Chocolate Cookies
Adapted from Martha Stewart Living, December 2010 
(Printable Recipe)

Ingredients
*2 1/2 cups whole wheat pastry flour or all-purpose flour
*1/3 cup mint-flavored hot chocolate powder
*3/4 tsp. baking powder
*1/2 tsp. salt
*2 sticks butter, softened
*1 cup sugar
*1 large egg
*1 tsp. vanilla extract
*1 cup chopped peppermint patties

Instructions
*Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside. 
*Whisk together flour, hot chocolate powder, baking powder and salt.
*With an electric mixer, beat together the butter and sugar until fluffy, about 1 to 2 minutes. Add in the egg and vanilla extract and beat until well combined. Slowly add in the flour mixture, beating until just combined, followed by the peppermint patties.
*Form dough into 1-inch circles. Place on baking sheets and flatten slightly with the palm of your hand. Bake 9 minutes per batch. Cool for 5 minutes on baking sheet before transfering to wire rack to cool completely.

Happy Baking!

Madison

Quick Spinach Manicotti

If you are anything like me, you're a little crunched for time. Whether you're a mom trying to meal-plan for the week, a student preparing for finals or an editor planning a wedding - time is tight.

During the weeknight, after a trip to the gym and a shower, I rely on meals like this. It's enough to feed a family one night or a couple people for multiple nights. Me? I ate my way through this over the course of a week since I have no problem with eating the same thing night after night. And, like lasagna, it tastes better the second and third times.

And did I mention this dish is easy? Cook the pasta, stir together the ricotta and chopped spinach, fill the pasta, top with marinara and bake. Paired with a side salad this meal may very well get me through the winter. 

Quick Spinach Manicotti
From Martha Stewart's Everyday Food 
(Printable Recipe)

Ingredients
*8 manicotti shells
*1 (15-oz.) container light ricotta cheese
*1 cup grated Parmesan cheese 
*1 (8-oz.) pkg. frozen chopped spinach, thawed and drained of excess moisture
*1/2 tsp. salt
*1/4 tsp. black pepper
*1 tsp. dried basil
*2 cups marinara sauce
*1/4 cup Parmesan cheese

Instructions

*Preheat oven to 375°F. In a large pot of boiling salted water, cook pasta shells according to package instructions. Drain well and arrange in a single layer on an oiled baking sheet. Meanwhile, in a medium bowl, combine ricotta, 1/2 cup Parmesan and spinach. Season filling with salt and pepper.
*Transfer filling to a large zip-top plastic bag. Twist and squeeze bag so filling is in one corner. With scissors, snip a 3/4-inch opening in corner. Pipe filling into both ends of each pasta shell. Arrange stuffed shells in an 8-inch square glass baking dish.
*In a medium bowl, whisk together marinara sauce and oregano. Pour sauce evenly over shells and top with 1/2 cup Parmesan. Bake until sauce in center of dish is bubbling and Parmesan is browned in spots, about 30 minutes. Let sit 5 minutes before serving.

Happy Cooking!

Madison

12.4.2010

This year has pretty much knocked me off my feet. Over the past twelve months my life has changed in such remarkable ways that it's hard to remember what things were like at this time last December. There was a new relationship, a graduation from college and my first big-girl apartment. Falling in love while trying to figure out just what it was that I hoped to do with my life. No one really prepares you for how difficult it is, coming into your own after college. There were flowers - too many to count - and kisses, too. Plenty of laughs, a few tears, my first camping trip and a phone call letting me know I had landed my first full-time job. 

And if all those things weren't enough, this weekend was the capstone on a year I will never forget, because the love of my life whisked me off my feet with a surprise trip to NYC. There were letters, four in total, that took me from one surprise to the next, each more wonderful than the one before. And at the end of the scavenger hunt was the best surprise of all. 

There, in front of the tree at Rockefeller Center, the man I love more than anything in the world got down on one knee and said he wanted to spend the rest of his life with me. How I got so lucky, I'll never know. I am blessed beyond anything that I deserve. I wish I had words to express what I'm feeling, but for now I don't. Perhaps in the future I will. One thing is for certain: this has been one heck of a year.

Iced Eggnog Cookies

Did you hear that this week has been declared cookie week? Well now you know and we can get to baking! I'm not entirely sure who named it cookie week. Though I do suspect that The Pioneer Woman had something to do with it.

I realize I'm a bit late partaking in cookie week festivities. But just because cookie week is almost over doesn't mean the baking needs to stop. In fact, it's just begun.

A few weeks back while visiting Florida my step-mom made me some pretty delicious cookies. So delicious that in the course of three days I ate the entire container. Of course I asked her to send me the recipe, and when it arrived in my mailbox I got to baking right away.

Changes were made, including a few healthy additions like whole wheat flour. And a few subtractions were made, too, like using less sugar and butter. So they're kinda like health food, right? And the best part of it all is that they are 100% delicious, without being super sweet. In fact, you can eat two or three without needed to take a nap afterward. That, my friends, is a very good thing.

Iced Eggnog Cookies
Adapted from BHG's Double Thumbprint Cookies 
(Printable Recipe)

Ingredients
*1/4 cup butter, softened
*1/4 cup canola oil
*1/2 cup sugar
*1 tsp. baking powder
*1/2 tsp. salt
*1 large egg
*1 teaspoon almond extract
*2 cups whole wheat pastry flour
*1/2 cup sugar
*1 Tbsp. ground cinnamon
*1 cup powdered sugar
*3 Tbsp. eggnog
*2 Tbsp. milk
*1/2 tsp. almond extract
*Decorator Sugar (optional)

Instructions
*Preheat oven to 375°F. Line a cookie sheet with parchment paper; set aside.
*In a large bowl, combine the butter and oil. Beat with an electric mixer on medium-high speed for 30 seconds. Add 1/2 cup sugar, baking powder and salt. Beat until combined, scraping bowl occasionally. Beat in egg and almond extract until combined. Beat in flour until just combined.
*Shape dough into 3/4-inch balls. In a bowl, combine the 1/2 cup sugar and 1 Tbsp. ground cinnamon. Roll each ball in the cinnamon-sugar mixture. Flatten with the palm of your hand or the bottom of a glass.
*Bake in the preheated oven for 7 minutes or until edges are lightly browned. Transfer cookies to a wire rack. Combine the powdered sugar, eggnog, milk and almond extract. Drizzle cookies with powdered sugar mixture. Sprinkle with decorator sugar, if desired.

Happy Baking!

Madison

25 Christmas Challenges

I know it's only the second day of December, but I can already feel that my holiday spirit is lagging a bit. Not getting to partake in tree decorating with my mom and my sad selection of Christmas music, paired with the fact that I don't have any Christmas traditions of my own may have more than a little to do with my attitude. 

So this morning, when I was catching up on a little blog-reading, I was inspired by what I found on one of the cutest blogs around - The Rockstar Diaries. The author's mother sent each of her daughters 25 gifts paired with 25 'challenges' for the Christmas season. And since I thought it was such a great idea, I wanted to take the challenge and share it with you so you can take it, too, should you so desire. 

Over the next couple weeks, look for updates on my Christmas Challenge progress. And if you decide to take it, I'd love to hear updates and see photos, too! 

Merry Christmas!

 

Madison

25 Christmas Challenges...

• go out of your way-- befriend someone today that needs a friend and follow through to Christmas
• tell someone you love them
• make a tree decoration that will remind you of Christ
• in your prayers today, give thanks for every blessing without asking for anything
• try to be as kind as possible to others today
• try not to quarrel with family members today
• do a good deed anonymously
• make goals for yourself-- seal a copy in an envelope to be opened in a year
• visit someone sick or lonely or sad
• do volunteer work for some worthy cause
• do something fun for a child or younger sibling
• try to forgive someone who has wronged you, be reconciled
• make a "give list" instead of a list of gifts you'd like
• improve yourself in some way to please the Savior
• quietly reflect and choose uplifting activities vs shopping
• phone or send a card to an old friend or family member
• listen to Handel's Messiah
• make a christmas treat for someone else
• be a calming influence today and control your temper
• accept the gift of forgiveness-- pray for some weakness and ask for help in repenting of it
• look at Christmas lights... where does all light come from?
• sing carols
• do something nice for someone without their knowing it was you
• be the first to say hello to people all day
• ask someone to tell you about a past Christmas

Weekend Road Warriors

 

Another weekend, another road trip. What a crazy Thanksgiving weekend it was! Joey and I traveled home to NW Iowa for Thanksgiving, then over to Chicago with my mom and Joey's parents to watch his brother play for Bethel University in the NCAA Division III Football Playoffs. And on Sunday it was time to head back home.

Bethel won. We had a wonderfully exhausting time. And I got to spend a lot of time with family and loved ones. There really is so much to be thankful for.

Madison

Pumpkin Pie Smoothie

After this past weekend, are you in need of something to lighten you up?

Would you rather just be eating pumpkin pie?

Yeah, I'm with you on that one. I don't care how many times I've had it, I love pumpkin pie and I wish it stuck around longer than just two months.

What keeps my cravings at bay these days? Pumpkin Pie Smoothies.

If you follow any health blogs, you've probably seen a recipe or two similar to this sometime in the last couple of months, for good reason.

Though it may sound a little strange, it tastes totally delicious and is completely healthy and safe for every day consumption. One of these smoothies has less than 300 calories per serving, over 1,000 mg of potassium, 388% vitamin A, 40% vitamin B6, and over 25% vitamin C. Of course, this depends on the type of protein powder you use, but it's a nutrient powerhouse no matter what type of protein you choose.

Give it a try. You won't be sorry.

Pumpkin Pie Smoothie
(Printable Recipe)
Ingredients

*1 medium banana
*1/2 cup milk
*1 scoop vanilla whey protein powder
*2 tsp. Stevia, Splenda, or honey
*1/2 cup canned pumpkin
*5-7 ice cubes
*1/4 tsp. ground cinnamon

Instructions
*Place all the above ingredients in a blender and blend or process until smooth. Pour into a glass and enjoy!

Happy Cooking

Madison

Eggnog Sweet Rolls

 

Happy Thanksgiving. Okay, so I'm a few hours ahead of the game, but I wanted to give you this recipe for Eggnog Sweet Rolls, in case you haven't been bombarded with enough recipes to last you a lifetime.

If you're in need of a breakfast on, say, Friday morning before hitting the Black Friday sales, this would be the recipe. I don't care what anyone else says, Black Friday is always a good idea. My mom and I have gone many times over the years, and although we never really have a goal in mind, being part of the craziness is kind of fun.

Or, you could just sit with one of these rolls, curled up by the fire and watch Oprah while thinking about how blessed you are and how much you have to be thankful for: family and friends, a home and a job, delicious food and health. So many blessings to count.

What are you all thankful for?

Have a great one, all!

Eggnog Sweet Rolls
(Printable Recipe)
Ingredients

Rolls
*1 3/4 cups 2% milk
*1/4 cup canola or vegetable oil
*1/2 cup sugar
*2 pkts. active dry yeast 
*3/4 tsp. baking soda
*5 cups all-purpose flour
*2 Tbsp. butter, melted
*1/3 cup sugar
*Ground Cinnamon

Eggnog Icicng 
*4 oz. cream cheese, softened
*1 cup powdered sugar
*2 to 3 Tbsp. eggnog

Instructions
*In a large pot, combine the milk, oil and 1/2 cup sugar. Heat over medium heat until the mixture is very warm but not hot (about 110°F). Remove from heat. Sprinkle the yeast atop the milk mixture at let it sit for 1 minute. Stir to combine.
*Stir in four cups of the flour with a spoon or rubber spatula until wet and dry ingredients are well-combined. Sprinkle the baking soda atop the dough along with the remaining 1 cup of flour. Knead in by hand until the dough is soft, smooth and stretchable.
*Transfer dough to a clean, lightly-oiled bowl. Cover with a towel and let sit for an hour, or until doubled in size.
*Preheat oven to 350°F. 
*Turn out dough onto a lightly floured surface and press by hand into a rectangle (about 15x6-inches).
*Bush dough with the melted butter. Sprinkle with the 1/3 cup sugar and sprinkle generously with ground cinnamon. Roll the dough into a log lengthwise, pinching the seam together to hold it closed. Cut into 2-inch pieces.
*Lightly-grease two 8-inch round cake pans. Place the 2-inch pieces in the cake pans, about an inch apart. Bake for 16 to 20 minutes, until the rolls are lightly golden puffed up. Cool slightly on wire rack.
*Meanwhile, prepare icing. In a bowl, whisk together the cream cheese, powdered sugar and eggnog until smooth. Spoon over warm rolls and consume immediately. :)

Happy Baking!

Madison

Back From the Beach

This past weekend I took a much needed (and very much enjoyed) long weekend. And how did I spend it? At the beach, of course! I don't get to spend nearly as much time with my dad (or any of my family, for that matter!) as I would like to, so when I realized there were a few extra vacation days in my reserve, I took full advantage of some father-daughter bonding time.

We spent three days at the beach, working out, walking the beach, eating amazing breakfasts at the Ponte Vedra Inn & Club, and going to another Gator game down in The Swamp. A food revelation was also had: melon, a sprinkle of sugar, and a squeeze of lime juice on top. Delish!

Oh, and did I mention how much sleep I got? Lots and lots of sleep.

But the best part of all was simply spending quality time with my dad: my hero, my friend, and pretty much the coolest guy on earth.

Back soon with a recipe once I get my apartment in order and a few loads of laundry done.

Happy Monday!

Madison

Holiday Fruit Pie

The emotional connection I have with this pie is a little bit ridiculous. Perhaps it's borderline obsessive.

It was part of the November 2009 "Easy Holiday Baking" feature in Better Homes and Gardens - the first project I worked on while I was an intern at the magazine. And while I wasn't the creator of the recipe, I did see it through from conceptualization to testing to photography and finally, I wrote the copy to accompany this amazing dessert.

Last December, Joey and I had plans to go on our first real date. And then a snowstorm hit and our plans to go somewhere were squashed. Instead, we ate a dinner I made at home, and for dessert I made this pie. I like to think it was what sealed the deal on our relationship.

I'm pretty sure this pie has magic powers. It's made with both fresh and dried cranberries, and some golden raisins thrown in for good measure. It pops in your mouth with bright, tangy flavor
that's just tart enough to keep it interesting. And because it's tangy and tart, it doesn't leave you with that sickeningly sweet feeling. Meaning you can eat two slices. Or three.

Holiday Fruit Pie
Straight from Better Homes and Gardens magazine | November, 2009 
(Printable Recipe)

Ingredients
*1 Recipe Butter Pastry, recipe below
*1 (12-oz.) bag  fresh cranberries or frozen cranberries
*2 to 3 tsp.  finely shredded orange peel
*1 cup  orange juice
*1/2 cup  golden raisins
*1/2 cup  dried cranberries
*1 cup  sugar
*1/4 cup  all-purpose flour
*1 egg, lightly beaten
*2 to 3 tsp.  sugar

Instructions
* Prepare Butter Pastry.
*In saucepan combine cranberries, orange peel, orange juice, raisins, and dried cranberries; bring to boiling over medium heat. Cook, uncovered, 3 minutes. In bowl combine sugar and flour; add to saucepan. Cook and stir until thickened and bubbly; cook 1 minute more. Remove from heat.
*Preheat oven to 375 degrees F. On floured surface, roll one dough portion to 12-inch circle. Wrap pastry around the rolling pin. Unroll into 9-inch pie plate. Pour in filling. Trim bottom pastry to 1/2 inch beyond edge.
*On floured surface, roll remaining dough to 13-inch circle; cut into 1/2-inch-wide strips. Weave strips over fruit filling in lattice pattern. Press strips into bottom pastry rim. Seal and crimp edge, if desired. Brush with egg and sprinkle with 1 tablespoon sugar.
*Cover edge with foil. Bake 25 minutes. Remove foil. Bake 20 minutes more or until top is nicely browned and filling is bubbly. Let stand at least 1 hour. Makes 8 servings.

*Butter Pastry: In a large mixing bowl combine 2-1/2 cups all-purpose flour, 2 tablespoons sugar, and 1 teaspoon salt. Using fork, cut in 1/3 cup chilled shortening and 6 tablespoons chilled unsalted butter cut into 1/2-inch pieces until crumbly. Using fork, stir in 8 to 9 tablespoons ice water, 1 tablespoon at a time, until dough just starts for form. Knead 2 or 3 times in bowl. Divide in half. Form halves into 2 discs. Wrap with plastic wrap; chill at least 30 minutes.

Happy Baking!

Madison

Pumpkin Spice Shortbread Truffles

Happy Monday everyone! Since I ended last week on a healthy note, I thought it was a good idea to start this week off with something a little more decadent. Something you could serve to loved ones over the holidays, or just make on a Monday night and eat yourself.
 
I've made versions of these truffles before, with peanut butter and Oreo filling, which are both delicious, but I was looking for something a little different. So when Walkers Shortbread sent me some of their products to sample, I was more than a little excited. Here's a little information on Walkers:

Walkers have been baking shortbread in the Scottish Highlands since 1898. They still use only the finest pure ingredients with no artificial colours, flavourings or preservatives. Suitable for vegetarians and certified Kosher OU-D.

Of course, when it came to special sweets, you knew I was going to make something with pumpkin, didn't you? And man oh man do I love these Pumpkin Spice Shortbread Truffles. Which isn't all that hard to imagine, when you're combining pumpkin butter, cream cheese, chocolate and buttery shortbread. It's pretty much a win-win situation for everyone involved. 

Pumpkin Spice Shortbread Truffles
(Printable Recipe)

Ingredients
*14 oz. shortbread cookies (I used Walkers)
*4 oz. cream cheese
*1 Tbsp. pumpkin butter (I would guess using pupmkin pie filling would work, too)
*1 tsp. pumpkin pie spice
*1 package chocolate almond bark
*1 Tbsp. vegetable or canola oil 
Chocolate sprinkles (optional)

Instructions
*In the bowl of a food processor,  place the shortbread cookies and pulse until a fine meal forms. Add in the cream cheese, pumpkin butter, and pumpkin pie spice. Blend until smooth. Refrigerate for 30 minutes.
*In a small, microwave-safe bowl, melt chocolate almond bark according to package instructions. Stir in oil. Scoop shortbread mixture by rounded tablespoons and roll between your hands to form a ball. Dip into melted almond bark and transfer to a baking sheet lined with waxed paper or aluminum foil. Sprinkle dipped truffles with chocolate sprinkles.
*Refrigerate the truffles for at least 30 minutes or store in the refrigerator until ready to eat.

Happy Baking!

Madison

Fruit and Nut Sweet Bites

If you're anything like me, chances are you crave a little something sweet at the end of every meal. I don't care how stuffed I am. It doesn't have to be much; a bite or two is enough to keep the cravings at bay.

Lately I've been experimenting with sweet bites that won't compromise my healthy lifestyle too much. And since willpower in the face of baked goods isn't my specialty, having just a bite of pie or ice cream just doesn't suit me. Seriously, does anyone have just one bite?

These little babies are my solution. No, they're not as beautiful as a piece of pie, but they're beautiful for your hips. Similar to my Homemade Larabars, which have been one of the most popular posts on my site to date, these treats are based off a mix of nuts and dried fruit. Not only have they made a great treat at the end of a meal, but I've found that tossing a few in a zip-top bag and taking them to work helps keep hunger at bay, too.

Now if you'll excuse me, I've got packing, work and traveling to do! Will the packing and traveling ever end?! Thankfully my plans for the weekend are on the low-key side. And I couldn't be more excited. See you Monday!

Fruit and Nut Sweet Bites 
(Printable Recipe) 

These little bites are sweetened naturally thanks to prunes and cashew or peanut butter. They will be slightly sticky, but not to worry. That's how they are supposed to be. They moisture from the prunes and nut butter will keep them most for up to a week or two when stored in a zip-top bag. 

Ingredients
*1/2 cup prunes
*1/2 cup cashew butter or natural peanut butter
*1/2 tsp. ground cinnamon
*1 Tbsp. pumpkin butter (optional)
*1/3 to 1/2 cup Kashi GoLean Crunch cereal or other crunchy cereal

Instructions
*Place the prunes, nut butter, ground cinnamon and pumpkin butter, if using, in the bowl of a food processor. Process until ingredients form a paste, about 1 to 2 minutes, scraping down the sides of the bowl as necessary.
*Add in the cereal and process until all ingredients are well combined.
*Roll into balls by heaping tablespoons and store in a zip-top bag.

Happy Cooking!

Madison

Happy Baking!

Madison

Autumn Chopped Salad

Photo Courtesy of Richard Swearinger, BHG Food Editor Extraordinaire 

I love my job. Honestly, if I didn't there would be something seriously wrong with me. To be surrounded by delicious food and stimulating people day after day is a blessing in the utmost sense of the word.

Last night was no exception.

Once a year, the food editors at my parent company get together for a round of meetings and good eats. And for the second time in a row, we have made it a tradition to go potluck-style instead of dining out. Since we have a huge test kitchen, it works out well and is much more interesting than ordering off a restaurant menu.

When food editors gather, it seems a shame not to tap into the talent and creativity, no?

The recipe I made for our potluck is the ultimate in easy and delicious. It's actually a version of a salad that was passed down to me from my mom-queen of salad and all things healthy and delectable. In fact, it's one of the only vegetables my uncles and cousins actually seem to enjoy at family gatherings. Not just enjoy. Wolf down and ask for more, to be exact.

I'm already looking forward to Thanksgiving dinner for the sole purpose of eating a salad similar to this. But of course, like all things my mom does, it will taste better when she makes it than when I do.

Autumn Chopped Salad
(Printable Recipe)

Ingredients
*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans
*8 slices thick-cut bacon, crisp-cooked and crumbled
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing (I like T. Marzetti)
*Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)

Instructions
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

Happy Cooking!

Madison

Cashew Butter

Wow. This weekend was absolutely crazy! It started off with a trip to the DMV to renew my driver's license, which has been expired since my birthday last month. And like most other people, my experience was excruciating. Slow, disorganized, rude. But I felt much better getting on the road up to Minneapolis knowing I was driving with a legal license, and my new photo turned out pretty good, too.

After four hours of driving I made it up to Minneapolis and was greeted by absolute, wonderful craziness. Seven kiddos (Joey's cousins) under the age of 11 immediately whisked us down to the hotel pool for a few hours of fun and games. I also may or may not have eaten an entire tub of hummus for dinner at around 10 p.m. Friday night. Bad things happen when Jimmy John's is closed!

Saturday was all about football and watching Joey's brother, Jason, play. I'm pretty sure we win the award for most enthusiastic fans, seeing as that we were the only ones tailgating in the parking lot before it started. And after the game and dinner we were back on the road to Des Moines.

Today was exactly what Joey and I needed. We got plenty of sleep, worked out together at my gym, watched the Vikings win (!!!) and then J indulged my foodie desires with a trip to the newly-opened Trader Joe's in Wes Des Moines! The store was absolutely packed. It was beautiful, the employees were super friendly and I was ooohing and ahhing over practically everything.

Now Joey's back on the road and I'm eating a sandwich for dinner. Not just any sandwich of course. A cashew and pumpkin butter sandwich on whole wheat bread from Trader Joe's. Delish! For anyone with a serious love for nut butters, this recipe is a must. It's smooth and creamy, slightly salty and has a buttery flavor that is brought out even more by the addition of brown sugar and cinnamon. I may have found a new favorite sandwich spread, though I wouldn't count peanut butter out just yet.

Cashew Butter
(Printable Recipe)

Ingredients
*24 oz. lightly salted cashews
*3 Tbsp. olive oil or vegetable oil
*1 tsp. brown sugar or honey
*1/2 tsp. ground cinnamon

Instructions
*Place cashews in the bowl of a food processor and process for 1 minute to break up the nuts, scraping down the sides of the bowl as necesary.
*Add in the olive oil, brown sugar, and cinnamon. Continue to process for 4 to 5 minutes, scraping down the sides of the bowl as necessary, until the mixture is creamy and smooth.

Happy Cooking!

Madison

Molasses Crinkles

 

In my opinion, there's a lot to love about Thursdays. I think it has something to do with the anticipation of the weekend and the fun that's coming. Especially in the case of this weekend! Joey and I will be meeting up in Minneapolis for another Bethel football game and to spend some time with his family, including his aunt, uncle and cousins from Wisconsin. Don't worry, I'm already charging my camera and have set a reminder on my phone to take it along. 

Until Friday gets here, I'm biding my time eating cookies. Molasses Crinkles to be exact. Last night I cuddled up in front of the television with my copy of Gourmet Today, and once again, it did not disappoint with plenty of approachable, delectable recipes I couldn't wait to try. It was a tough call between Elvis Presley's favorite pound cake and these cookies. But when it comes to cookies and cake, cookies usually win in my kitchen. 

These Molasses Crinkles are a perfect workhorse for the holiday season. They're deep, rich and filled with seasonal spices. And once baked, they are the perfect texture. No lie. Crispy and sugary on the edges, soft and slightly cakey in the center, they are sure to please crunchy cookie lovers (that's you, mom!) and chewy cookie lovers (me!) alike. Maybe next time I'm back at home, I'll make them to eat with my favorite crunchy cookie lover. 

Have a happy weekend everyone!

Molasses Crinkles

Just Slightly Adapted From Gourmet Today 

(Printable Recipe) 

Ingredients

*2 1/4 cups all-purpose flour

*2 tsp. baking powder

*1 tsp. ground cinnamon

*3/4 tsp. ground ginger

*1/2 tsp. ground allspice

*1/2 tsp. salt

*8 Tbsp. butter, softened

*1 cup packed brown sugar

*2 large eggs

*1/2 cup molasses 

About 1/3 cup coarse sugar or granulated sugar

Instructions

*Preheat oven to 375°F. Line two baking sheets with parchment paper. Set aside.

*Whisk together flour, baking soda, ground cinnamon, ginger, allspice, and salt in a bowl. 

*Beat together butter and brown sugar in a large bowl with an electric mixer at medium high speed for two minutes, until pale and fluffy. Add egg and molasses, beating until combined. Reduce speed to low and mix in flour mixture. 

*With wet hands, roll heaping teaspoons of dough into 2-inch balls, then dip balls in sugar and arrange them 2 inches apart on baking sheets. 

*Bake cookies, one sheet at a time, for 10 minutes. Cool cookies on sheets for 1 minute, then transfer to racks to cool completely. 

Happy Baking!

Madison

Candy Pumpkin Peanut Butter Kisses

It's official. The Sunday night blues have set in yet again. Typically I consider myself a happy, positive person, but it's tough to find the joy in Sunday nights sometimes. After a wonderful weekend with two of my favorite people in the whole world I now find myself cleaning up my apartment and getting ready for the week ahead with my mom traveling home in one direction, and Joey heading home in the opposite direction.

Lately, what Joey and I have been craving more than anything is a sense of place, normalcy and tradition. We marvel at what it would be like to spend a Sunday night together, to have a tradition like eating popcorn and watching movies, or even just being together in the same room preparing for the week ahead. Until then, I'll take whatever little bits of normal we can get. For now, that comes in the form of me packing him a sandwich for the drive home and baking something sweet for snacking on. Something like these Candy Pumpkin Peanut Butter Kisses.

Last week when I posted about Halloween and Butterfinger candy bars, a number of people commented about their passionate love for candy pumpkins. Can I get an amen? These cookies have been made in your honor, to let you know you're not alone in your obsession. And just because Halloween is over does not mean we need to retire these little objects of desire just yet.  I, for one, have stocked up on enough candy pumpkins to last for at least a month.

Chances are, you've had the more traditional version of these cookies made with Hershey's Kisses in the center. I've never really been a big fan of these cookies, but the addition of candy pumpkins in the center makes all the difference in the world. Peanut butter and chocolate can go ahead and make room for the peanut butter candy pumpkin combo any day in my apartment.

Candy Pumpkin Peanut Butter Kisses
Adapted from Better Homes and Gardens New Cookbook
(Printable Recipe)

Ingredients
*1/2 cup butter, softened
*1/2 cup creamy peanut butter
*1/2 cup sugar
*1/2 cup brown sugar
*1/4 tsp. salt
*1 tsp. vanilla extract
*1 tsp. baking powder
*1/4 tsp. baking soda
*1 large egg
*2 Tbsp. milk
*1 3/4 cup whole wheat pastry flour or all-purpose flour
*1/4 cup sugar
*Candy Pumpkins

Instructions
*Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
*With an electric mixer, cream together the butter and peanut butter. Add in the sugars and beat for 1 to 2 minutes, until creamy and fluffy. Add in the salt, vanilla extract, baking powder, baking soda, and egg. Beat until well combined.
*Add in the milk and the flour and beat until just combined. Roll rounded teaspoons of the cookie dough in the sugar. Place on baking sheet, about 1 inch apart, and bake for 12 minutes.
*Remove cookies from oven and immediately place a candy pumpkin in the center of each cookie. Cool on baking sheets for about 10 minutes. Transfer to wire racks and cool completely.

Happy Baking!

Madison

Butterfinger-Pumpkin Bread

Having candy on hand in my apartment is a rarity. In fact, I rarely even have chocolate chips lying around. Some baker I am. Thankfully, I live within walking distance of Target, making it easy to go grab supplies and a whole lot less tempting than having chocolate in the house. But last week while Joey (yes, I've decided to start calling him by his real name!) and I were up in Minneapolis, his mom sent us all home with a giant bag of Halloween candy.

Knowing I needed to get that candy out of my apartment fast, I saved a few pieces for my secret stash and got to baking with the rest. A majority of said candy was mini Butterfinger candy bars, which I think really go well with the flavors of classic fall baking. And by fall baking, I mean pumpkin treats. For a few weeks now, pumpkin bread has been on my list of things to bake and those extra Butterfingers were just the push I needed.

Adapted from Baking in America by Greg Patent, this recipe is killer. Crispy on the outside, sweet, dense and moist on the inside.  And the Butterfingers? It seems that pumpkin and Butterfinger were meant to be together. Give it a try and I think you'll agree.

I'm off to get ready for the weekend. My mom and Joey are coming to stay with me and I've got cleaning to do! Do any of you have Halloween plans?

Butterfinger-Pumpkin Bread
Adapted from Baking In America by Greg Patent 
(Printable Recipe)

Ingredients
*1 3/4 cups all-purpose flour
*1 tsp. baking powder
*3/4 tsp. baking soda
*1/2 tsp. salt
*1 tsp. ground ginger
*1/4 tsp. ground cardamom
*1/2 tsp. ground cinnamon
*2 large eggs
*3/4 cup firmly packed brown sugar
*1/2 cup sugar
*1 cup canned pumpkin (not pumpkin pie filling)
*1 tsp. vanilla extract
*1/4 cup canola or vegetable oil
*1 1/2 cups coarsely chopped Butterfingers (about 14 mini candy bars)

Instructions
*Preheat oven to 350°F. Butter a 9x5x3-inch loaf pan. Line the bottom of the pan with parchment paper. Set aside.
*In a large bowl, combine the flour, baking powder, baking soda, salt, ginger, cardamom, and ginger. Set aside.
*With an electric mixer, beat the eggs for about 1 minute, until frothy. Add both sugars and beat until creamy and thick, about 1 to 2 minutes. Stir in the pumpkin, vanilla, and oil until smooth. Stir in the Butterfingers. Add the dry ingredients and stir just until combined. Scrape the batter into the prepared pan and smooth the top.
*Bake for 50 to 60 (it was more like 65 minutes for me) until the loaf is well browned and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes. Remove from the pan and turn the loaf right side up on the rack to cool completely. Cut with a serrated knife.

Happy Baking!

Madison