Brownie Sandwiches!

Ok everyone, we're in the home stretch here - Valentine's day is tomorrow and even if you're not really into it, I know you still either make a nice dinner at home, or maybe some cupcakes or cookies. Admit it. You know all the red & pink pulls at you just a little. Here is a super quick, easy, and special dessert - make them tonight!

I will admit that I executed these with a boxed mix and store-bought ice cream, but its the idea that I'm showing here - you can definitely make your own special ice cream and your favorite brownie or blondie (which I hopefully will be doing tomorrow).

Valentine Ice Cream Brownie Sandwiches
Ingredients
Your favorite ice cream (I chose low-fat Edy's slow-churned vanilla)
An uncut pan of your favorite brownies or blondies (I added pink & red m&m's and a little vanilla to this boxed mix)
Heart-shaped cookie cutters

Steps
1. Make your favorite brownies

2. Use your heart cookie cutters and cut out the brownies. Using a sharp knife, cut each heart in half so you have 2 sides for the sandwich.

3. To make an accurate heart sandwich, put one side of the brownie down and put the heart cookie cutter back on top loosely. Use a spoon and fill with about 1/2 - 3/4 inch of ice cream. Push it out of the bottom of the cutter and put the lid on. Place the done sandwiches on a tray in the freezer to get hard (you might need a few hours in there).

Enjoy!
And, just as a small extra - check out this super easy craft. You can totally make these with kids too. I made a bunch to add to a flower bouquet for my mom and my mother-in-law.

Wire hearts

Super easy. Here's what you need:
Scrap paper (a thicker paper or cardstock, or leftover magazine cover works best)
Scissors
Glue
Wire (any stick would work, but only wire will be bendable)

Fold paper in half. Cut out half of a heart so when you open the cut piece, its a whole heart (this will also make a crease for the wire). Use heart as a template to cut another the exact same size. Put a thin layer of glue on the inside of one heart, add a piece of wire on the crease and cover with the second heart. Let dry and thats it! Sometimes, I used paper clips to hold the hearts together while they were drying.

Make these for Valentine's Day!

I promise to be back here in time for Valentine's with some kind of cute heart-shaped dessert (like last year :), but just in case you are looking for something easy for Valentine's Day or anyday, try this recipe. I swear. Its not rocket science or anything - I make these all the time because I always have the ingredients and they take about 15 minutes. I've discovered that even people who think desserts without chocolate are not really dessert will eat it (and secretly love it!).

Individual Fruit Crumb Pies

Note: directions are more like guidelines rather than strict instructions; feel free to add whatever fruit combinations delight you and add other fun ingredients to the crumb topping. It all tastes good, I promise (although if you add something totally disgusting, the credit is all yours :)

Ingredients (for 4 mini-pies)

Filling:

Assortment of prepared fruit (diced, chopped, or whole, depending on type): 2 apples (chopped), handful of strawberries (diced), handful of blackberries (halved) and a few blueberries (whole)

Squeeze of lemon juice

Crust:

1 prepared pie crust, rolled and cut into 4 equal pieces (store-bought or homemade dough is fine)

Crumb topping:

1/4 cup flour

1/4 sugar

1/2 stick of cold butter

Few tbsps of brown sugar

Handful of oats

Steps

1. Preheat oven to about 425 degrees.

2. Prepare fruit and place in a bowl; add squeeze of lemon juice so apples don't turn brown. Set aside.

3. Prepare bottom crust by rolling the dough into a circle (about 10-inch diameter or so should be fine, maybe about 1/8-inch or a bit better thick). Cut into four equal pieces. Fit each piece of dough into a ramekin. Now, these are not supposed to be perfect looking - since the dough piece is not a circle or perfect square, the edges will be varied. Some corners will flop over, some won't reach the top, it really doesn't matter - but if it matters to you, feel free to trim the sides or cut the pieces to better fit your containers. I won't give you a hard time :). Also, if your containers deviate from the average ramekin, make sure you review what size your dough circle needs to be so that you have enough to fit your container. Or make 2 instead of 4 ramekins.

4. Ok, now we're ready for the crumb topping. Super easy - add all dry ingredients to a small bowl and stir to combine. Make a small dice out of the cold butter and add to the bowl. Use your fingers to form the mixture into small crumbs. Don't overmix because the butter will get too warm and you'll be left with something that does not resemble crumbs :).

5. Assembly - after you have the bottom crust in each ramekin, fill each with the fruit mixture and top with a handful of the crumbs. You will see a bit of fruit peeking out, but it should be mostly covered.

6. Bake until brown and fruit is bubbling - I've baked these anywhere from 12-25 minutes depending on the size of the ramekin, oven type and crumb/fruit mixture. Keep your eye on them and if the crust starts to get more brown then you'd like, put a bit of foil around the edges to prevent further browning.

Enjoy!

Awesome Gift!

I have a bunch of posts in the queue, but got a little sidetracked this past week as my new baby nephew was born! :). Newborn photos in the coming weeks will be posted on my other blog.

Anyway, I'm so happy to finally get to this post - Check out this super cool individual bar/brownie/cake pan that my mom bought me for Christmas [I'm sure Tim was loving acting like a pan model]! It is perfectly portioned for snacks, lunch, or dinner parties. To give it a whirl, I used my favorite blondie recipe.

Blondies (adapted from Cooking Light)
[note: you can change these up however you like, I often go the toffee route, but for this iteration, I used the larger size, bittersweet Ghirardelli chocolate chips]

Ingredients
1 cup light brown sugar
1/4 cup butter, melted
1 egg
2 tsps vanilla extract
1 cup flour
1/2 tsp baking powder
1/8 tsp salt (or a pinch)
Cooking spray
1/4 - 1/2 cup chocolate chips

Steps
1. Preheat oven to 350 degrees.

2. Combine sugar, butter, egg and vanilla with a whisk until uniform.

3. Combine flour, baking powder, and salt in a separate bowl. Add flour mixture to sugar mixture; stir just until moist. Fold in chocolate chips [note: if using toffee, I add some to mixture and some on top].

4. If using individual pan, coat lightly with cooking spray and add equal amounts of batter to each square. If using conventional pan, spread batter normally into an 8-inch square baking pan coated with cooking spray. Bake at 350 degrees for approximately 15-25 minutes or until a wooden pick inserted in center comes out almost clean [time varies significantly with individual pans].

Holiday Leftover

Don't hate me, but I have one more cookie to post. I never got to posting it during the holidays because, well, no excuse - you know how it is. I picked up a Rachael Ray magazine at the airport because of the glossy Christmas cookie section :) and ended up making these cookies for my holiday baskets this year.

But listen - they are really good! Peppermint Chocolate Cookies - definitely bookmark these for next year, or for now, if you like mint year-round. It is an excellent cookie: easy to make, you can top them with anything (doesn't have to be minty-flavored) and they lasted quite a few days so they are perfect for mailing or gift-giving.

For now, I'm only going to post a photograph and a link to the recipe , but when I get a second, I"ll re-write the recipe in case the link moves.

Try them for Valentine's Day with some cute pink M&M's on top!

Quick Dinner!

Hey everyone! I made a super quick and almost-Sandra Lee-like dinner (gasp!) last night. It was really easy and healthy so I thought I would post it because I'm sure a lot of you are like us and are in the "trying to get to the gym after work but still want a healthy, homemade dinner" category :).

So here you go - 4 ingredients, and super versatile so you can swap out for other items in your pantry!

Asian Noodle Bowls
Ingredients
Buckwheat soba noodles (see notes below)
Soy ginger broth (see notes below)
Small broccoli florets, steamed
Fresh or frozen raw shrimp
Five spice powder or other seasoning

Steps
1. You can really make as much or as little as you like, so adjust quantities for how much soup you think you can eat before getting started.

2. Season shrimp (cleaned and tails off) with five-spice powder. I usually use only a little because the flavor goes a long way, but I spilled some extra on them and it was fine. Just shake the shrimp around in the seasoning for a minute or two - I added some garlic powder as well. Feel free to use what you like. Saute shrimp over medium-high heat for 2 minutes or so per side (until pink). Remove from heat and set aside.

3. Heat up the broth. You can doctor it up a bit with some fresh garlic or ginger or scallions if you like or you can just pour out of the box and heat it up (like I did last night :)).

4. Prepare noodles according to package directions. If your directions are in an unfamiliar language, I would just boil up some water and drop the noodles in for a few minutes, until almost tender. If you leave them too long, they will get gummy so don't walk away! Drain and set aside.

5. Take out your bowls and add dry ingredients - noodles, broccoli and shrimp (you can either cut them into pieces or leave whole). When broth is hot, add to cover contents of bowl. You can garnish soup with some cilantro if you like or a drop or two of soy sauce. Enjoy!

Notes:

• Noodles: I bought them at an Asian grocery store (something like this), but I think they sell them at TJ's too; in a pinch, try some basmati rice or thin whole wheat pasta.
  
• Broth: From TJ's, but any Asian type broth would work, or miso soup, or maybe even some doctored-up light vegetable broth - I would add some fresh ginger and scallions. Make sure to check the salt content on the broth if that is something that you are concerned about - some of them are crazy high.
  
• A ton of different ingredients would work great in this soup - onions, carrots, edamame, fresh greens or bok choy, sliced mushrooms. Maybe you could use it to clean out your refrigerator.
  
• Easy vegetarian dish too!

*Sorry for the dark picture! I shot this late last night and didn't have the energy to get the light quite right :).

The Annual Cake...

I'm not sure if I posted it last year, but I started a tradition last year (our first year married) to make Tim a fun homemade cake each year for his birthday. His birthday is in December so it can sometimes get lost in the holiday shuffle, but the last few years we have made it extra fun :) by going away for the weekend and having a family party with a super-cool cake.

It took me forever to figure out what I was going to make this year. I knew I wanted a layer cake and I wanted it to taste really good, but I also wanted something different from the standard buttercream frosting and cute decorations. So, first I went square. Then, instead of vanilla or chocolate, I did both. And finally, for the frosting, instead of buttercream, I went mascarpone. Oh yeah. You know that sounds good. And it was.

Here are the details:

1. Cake layers - I decided on a 3-layer cake, with 2 vanilla layers and 1 chocolate layer. I used this recipe for Golden Vanilla Cake from King Arthur which was so easy and really light and wonderful. For the chocolate layer, I went with the blog-popular Hershey's Perfectly Chocolate Cake recipe. It was good, but definitely not as good as the vanilla cake.
   
   
2. Frosting - so, originally, my idea was to make a tiramisu layer cake with a mascarpone cream on the inside and a light buttercream on the outside. I did make both frostings and fortunately for me, the buttercream recipe didn't make nearly enough and I didn't have time to make more so I went with a changed up version of the filling for the outside layer of frosting and it was so good! Recipe below.



3. Decorations: I went super simple on this as the square design of the cake made it look pretty nice to begin with. I added some cocoa powder to the top to give a tiramisu-type feel. I also added some bittersweet mini-chocolate chips to the top and the layers on the inside.

Mascarpone Cream Filling/Frosting Recipe (adapted from Smitten Kitchen, recipe from Dorie Greenspan, Baking: From My Home to Yours)

Ingredients:
1 8-ounce container mascarpone cheese
1/2 cup confectioners’ sugar, sifted
1 1/2 teaspoons pure vanilla extract
Few tablespoons of strong coffee
Whipped topping or whipped cream, about 1 cup or more

It could not be easier to make. Put the mascarpone into a medium bowl and whip with a whisk until creamy. Add sugar and mix until uniform. Add vanilla and coffee. When all is combined, fold in the whipped cream or whipped topping until you have the consistency and taste that you like. Use as filling or as frosting. If you are using it for filling, you might leave it a bit thicker and thin it out with whipped cream for frosting. The frosting should be refrigerated so its good to frost the cake and then chill the entire cake until serving.

I piped the same frosting onto mini-cupcakes for Christmas eve and regular cupcakes for a holiday party this past weekend. Super easy and a nice twist on regular cupcake/cake frosting.

Enjoy!

ps. I do have a few holiday things left to post, as I got a bit behind this year and maybe (just maybe) made my to-do list longer than anyone could ever complete. oops.

Need a quick gift?

Try this Apple-Cranberry Bread!

Super delicious and easy - I don't totally care for quick breads, but I really like this Apple-Cranberry Bread. I have been making it as mini-loaves for a few years and they are perfect as favors, or as a gift for neighbors or in gift baskets. Click here for the recipe!

A few quick notes on the recipe from me:

• Make sure to butter/flour the pan very well. There is a lot of fruit in this recipe and the cranberries especially, have a tendency to get stuck to the walls of the pan.


• Even better - bake in pans that you can give as part of the gift! Try a few of those mini-holiday ceramic loaf pans you see in the dollar or craft stores. Then you can wrap each and not worry about them coming out of the pan perfectly!


• The batter seems lumpy and thick, but it will turn out great. Make sure to smooth out the top of each mini-loaf before baking.


• I got about 4-6 loaves with each batch depending on the size of my pans.


• A good wrapping trick - if you need to give a gift in a pinch, use a ziploc/plastic bag and trim off the zipper/closure to make a cute treat bag. Tie it with whatever string you have laying around (I keep a ball of all-purpose brown twine that works great) and tie on one of these free gift tags (check out these, and these and these too!) and you are all set! You can also wrap with parchment paper and tie with a cute ribbon if you don't have any bags.

Holiday Brunch

While Katie will take you through the do's and dont's of having a holiday brunch, I will just offer a great tart recipe that is easy and perfect for brunch. This Apple Danish Tart is another recipe from the Pillsbury Fall Baking Booklet (where I found those awesome cranberry apple butter bars). I meant to post this last week but we ended up going out of town (maybe you can guess where from the few photos below). I will have an onslaught of holiday baking and cooking gifts, ideas and recipes coming in the next few weeks - I can't wait! Onto the recipe...

Apple Danish Tart (adapted from Pillsbury Fall Baking Booklet)
Ingredients
Tart:
1 pie crust (I made my usual - Martha's tart pastry, but the recipe recommends store-bought roll-out dough which is fine too)
2 golden delicious apples and 1 macoun apple, diced (about 2 1/2 cups - granny smith would work well too)
1/3 cup packed brown sugar
2 teaspoons flour
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 package (8oz) cream cheese, softened
1/3 cup powdered sugar
1/2 teaspoon vanilla
1 egg

Glaze:
1/2 cup powdered sugar
1-2 teaspoons milk

Steps
1. Pre-heat oven to 375 degrees. Pre-heat a sheet pan as well so the tart pan will have something to go on while baking. Prepare tart pan (removable bottom) with prepared dough (either store-bought or homemade).

2. In microwavable bowl, mix apples, brown sugar, flour, lemon juice, and cinnamon. Microwave uncovered on high for 2 minutes and stir. Microwave 1-2 minutes longer, stirring once, until apples are slightly soft.

3. In another bowl, beat cream cheese, 1/3 cup powdered sugar, the vanilla and egg with electric mixer on medium speed until creamy. Spread this mixture over the bottom of the tart crust. Top evenly with apple mixture. The apples don't completely cover the mixture because the cream cheese bubbles up a bit through the apples while cooking.

4. Bake 32 to 37 minutes or until filling is set, apples are tender and crust is light golden brown. Cool on cooling rack and then refrigerate at least 4 hours or overnight.

5. Before serving, mix 1/2 cup powdered sugar and 1 teaspoon milk. Stir in additional milk, 1/2 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over tart and serve. Perfect as a dinner dessert or for brunch! If you love danish, this definitely tastes like a danish or apple cheesecake tart.

Here are a few pics from our weekend. We had a great time - definitely did some relaxing and checked out all the awesome spots to eat & drink :). Now we're back to get ready for the holidays!

Check out this salsa spread!

If the 2nd pic didn't clue you in, I'll give it away...

The last of it...

Thanksgiving leftovers! I used the rest of the turkey up last night to make an awesome (and super easy) turkey and wild rice soup. Although I'm kind of over Thanksgiving food, this soup would be great with chicken too, so I decided to post it. Plus, its cheap :). And delicious. And did I mention easy? Who doesn't need something simple after the cooking madness that is Thanksgiving!

Turkey & Wild Rice Soup
Ingredients:
Leftover turkey or chicken, diced (as much as you like - I used about 1 cup or so)
Chicken/turkey/vegetable broth (homemade or store-bought), approximately 64oz.
1 onion, diced
4 cloves fresh garlic, minced
Few stalks celery w/ leaves, diced
Few carrots, cut into coins
1 cup wild rice
Extra virgin olive oil
Smallest bit of butter :)
Kosher salt/freshly ground pepper

Steps:
1. Add a bit of olive oil to a stockpot or large saucepan and heat pan on medium. Add garlic and onion and saute until soft, but not brown. Add celery, carrots, salt & pepper. Continue to saute for about 5 or so minutes.

2. Add rice and broth, bring to a boil. Reduce heat and allow to simmer until rice is tender, about 1/2 hour (but it depends on your type of rice). Then add turkey and little bit of butter (just a tiny, tiny amount :) and allow to simmer for about 5 more minutes.

3. Serve and Enjoy! Makes a great lunch too.

----------------------------------------
To finish off the holiday for this year, here are a few pictures from our Thanksgiving:

I was in charge of the desserts, but my mom always makes the pumpkin pie...

This is my cous-niece, remember her from St. Patrick's Day? She loves dessert :).
Recipe for these super easy & adaptable mini-cheesecakes coming soon...

Quick Thanksgiving Craft!

I know you have extra glitter hanging around. Don't lie. You went out (just like me) and bought that Martha Stewart glitter in orange, or brown or red. Or all three. You glitterized a bunch of pumpkins and gourds and now, you have a ton of glitter left over... So, use it!! This is the perfect craft to use up that glitter and it might even get you to head out and buy some green, silver or white glitter for Christmas :).

Here is what you need:

• Clear glass votive holders
• Mod podge or other glue that dries clear
• Glitter (I like this kind; use a Michael's coupon for 40% off)
• Tealight or votive candles

To make the votive holders, paint the outside with glue, apply glitter liberally (you can shake off excess and return to the container afterwards) and let dry. Don't make the glue too thick or else it may dry more white than clear and you will be able to see on the inside. You can make designs in the glue (sort of like mine, and although that wasn't on purpose, I like the end result) or just paint it on more evenly. Make sure you only do the sides - leave the bottom without glue/glitter so you have an area to hold on while applying the glue.

I thought a couple of these would even be a nice hostess gift with a set of candles. Happy Thanksgiving!

I'm also going to send these over to Sandi @ WhistleStop Cafe for the November Centerpiece-of-the-Month (COTM). While these could be a centerpiece all on their own - they would be great paired with some fresh flowers or fruits (pears or apples?) as part of a holiday table!

Cookie 2: Cranberry-Apple Butter Bars

These are so good! And they actually taste like cranberries, not some over-sweetened-fake-almost-tasting-like-strawberries or raspberries cookies. Don't you hate that?

I tend to like things on the tart side (these are not super tart, but not super-super sweet either), so if you are on the sweeter side, maybe make a half-batch and decide whether you prefer more sugar, but I tested these on my husband and colleagues and they went over with high marks. Give them a whirl - they would be perfect for Thanksgiving and Christmas!

Cranberry-Apple Butter Bars (adapted from Pillsbury Fall Baking Booklet, recipe found here)
Ingredients
Filling:
1 bag (12 oz) fresh cranberries
1 cup sugar
1 teaspoon orange peel, grated
1/4 cup orange juice
1/2 cup apple butter or cranberry-apple butter
2 tablespoons butter

Base/Topping:
3/4 cup butter, softened
1 cup brown sugar (packed)
1 1/2 cups AP flour
1 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups quick-cooking oats

Steps
1. Pre-heat oven to 400 degrees. Spray 13 x 9-inch pan with cooking spray.

2. In a saucepan, mix cranberries, white sugar, orange zest and juice. Boil and cook for approximately 6 to 8 minutes, stirring frequently, until cranberries pop and mixture thickens. Stir in apple butter and 2 tablespoons butter; remove from heat.

3. Beat 3/4 cup butter and the brown sugar in a separate bowl, scraping bowl occasionally, until fluffy. Stir in flour, salt, baking soda and oats. Press approximately 3 cups oat mixture in pan. I ended up using a bit less than that for the base in order to have enough for the topping. While you are pressing the base, keep an eye on how much you have left for the topping, if you are running out, use a bit less for the base.

4. Spread cranberry filling over base. Crumble remaining 2 cups oat mixture over filling and press lightly.

5. Bake 25 to 30 minutes or until golden brown. Cool completely before cutting.

Last year, I made homemade apple butter as part of my gift baskets. If you are doing that, these bar cookies would make a great gift basket paired with the apple butter and cute recipe card!

Cookie 1: Black & White Swirls

These are the first cookies in my new series for holiday baking this year. I'm going to try to get to at least a cookie per week from now until Christmas so we'll have a nice variety for all your parties, to give as gifts, or just to enjoy on a random day :).

More on the series later, but for now, here is Cookie 1: black & white swirls. These are from Martha Stewart's Cookie book. To be honest, do NOT make these at 11pm on a weekday and expect them to be super easy. Yeah. That was me and I was not happy. Its not that these take a super long time or have a ton of instructions, but they did take a bit of extra time compared to other cookies. But - the result was worth it. Really nice buttery cookie that holds up well, stays fresh for quite a few days and looks totally cute on your platters or to give as gifts.

One note before the recipe - Martha does actually provide instructions for 2 shapes (you can see the "bull's eye" shape in the background of the 2nd photo); however, I found mine to look not like bull's eyes but more like bone marrow or dog treats (which = nasty). It it super difficult to get the center to stay round and I spent way too much time on it. The spirals are so much cuter! If you'd like to try it, go for it (I'm sure its just my inept rolling skills), but I'm sticking to the spirals :).

Black & White Spirals ("Icebox Spirals" from MS's Cookies, page 117)
Ingredients
1 1/2 cups unsalted butter @ room temperature (3 sticks)
1 3/4 cups sugar
2 eggs plus 1 egg white, lightly beaten
1 teaspoon salt
2/3 cup milk
1 tablespoon vanilla extract
5 cups AP flour
1/4 cup unsweetened cocoa powder (not Dutch-process)

Steps
1. Make dough by combining butter and sugar until creamy. Add 2 eggs and salt, mix until combined. Then mix in the milk and vanilla until uniform. Reduce speed and add flour slowly, mixing until just combined.

2. Remove half the dough and set aside (this will be the vanilla portion of the dough). Add cocoa powder to remaining dough. Mix until combined.

3. To make spirals: roll out rectangle of vanilla dough on floured board (approximately 1/4 inch thick). Note: the floured board is super important. My dough was annoyingly sticky. I ended up adding a decent amount of flour in order to roll it out and the cookies turned out fine, so don't feel like you are adding too much flour - they should end up fine. Roll out same size rectangle of chocolate dough. Trim rectangles to approximately same size and refrigerate for 20 minutes or until cool. I put each rectangle on piece of parchment paper and put them on top of one another in the refrigerator.

4. After they cool off, brush each rectangle with egg white and place on top of one another. Starting with the longer side, roll up the dough into a spiral shape, pinching and tucking to keep it tight as you roll. Seal the end of the roll (you can brush additional egg white if not sticking properly). This seems really easy at first, but I had a few issues keeping the doughs together while rolling. But, if you keep the roll tight and keep tucking it in, it will end up holding together really well in the end. You can also squeeze the resultant log a bit when you finish rolling it to make sure its nice and tight. Refrigerate again.

5. Ok, now you are ready to cut. This is the easy part!! Preheat the oven @ 350 degrees. Take out the roll. I chopped off the end and discarded it. Now, slice 1/4-inch piece of dough crosswise to create beautiful spirals (cut slow and with a sharp knife) and place them on a parchment-lined baking sheet about 1 inch apart. They will fluff up slightly but not grow too much. Bake until set, but not browned, approximately 12-15 minutes. Let cool and store in airtight containers.

Enjoy! I have some really delicious fruit bar cookies coming up next!

Motivation to...

Clean & Organize! Thanks Katie!

I have really been wanting to get on track with organizing our apartment - so I was so excited when Katie decided to create this challenge. I got a bit of a late start this week because of my obsession with the election coverage and a few meetings after work, but I'm on track now!.

Our apartment is definitely a temporary housing arrangement, so we have not done much of anything to the place, but the bathroom looks so nice and clean and organized after I finished today's tasks. I even spruced up our seriously ugly medicine cabinet with some cool paper :) You can check out a few after photos here - nothing groundbreaking, but better than before!

Back with a good fall dessert recipe this weekend!

Ice cream, Elections & Updates :)

In the few weeks that I have been a non-blogger, I have been collecting a few random thoughts/photos that warrant posting, but maybe not their own post...so here we go!

First - I'm on the east coast - we have only just been exposed to the amazingness that is Pinkberry! Green tea frozen yogurt + fresh mango = amazing. Forget Cold Stone Creamery and get your $5 out to get some. You won't be sorry :).

Tim and I bought some of the super-expensive, elusive, on the "omnivore-100" list :) Jamaican Blue Moutain coffee randomly one day at Citarella. I don't drink coffee, but Tim LOVES coffee, so we bought enough to try it out. Some quick thoughts from Tim:

• Needs to be brewed properly to reach full potential. The first pot he made was a little weak. Ended up reading some of the proper brewing methods for this type of coffee and it came out substantially better, but we're still working on it.
• Overall opinion - super delicious coffee, but not really mind blowing yet (remember, this coffee is $50/lb!)
• Not sure if the home brew really brought out the full potential of the coffee. We bought 1/4 lb. and Tim only brews on special occasions :).

I photographed a 1st birthday party a few weeks ago and they had the cutest cupcakes!! Check them out - turns out they were from Sam's Club. I think they are easily done at home - the flowers were plastic, but you could also make them out of chocolate. So cute.

I'm definitely back to putting my glitterati pumpkins around the house! I did a post on them last year and they are super cute for fall decorating (not just Halloween). I like doing other colors - not just orange, but reds and browns too. Here is a pic from last year, I'll post some updated fall decorating pics soon.

And finally, Happy Election day! I hope everyone voted. I did and it felt great. I'm ecstatic over the outcome and I think it was my cookies that did the trick (what's more American than chocolate-chip cookies, right?:)! I hope this country can come together now, look past the election and transition into something better together.

Back without a vengeance :)

Hi all!

I'm not even going to waste time discussing my MIA status, because...I'm back! Just in time for the holidays too :).

In an effort to depict exactly whats going on in my kitchen, I'm going to post a complete disaster. I have made this focaccia recipe dozens of times - its my go-to recipe when I want fairly quick, not-too-labor intensive fresh bread. I don't want to deter anyone from trying this recipe because its really delicious and great this time of year with soups, salads, or for a good sandwich. Here is the link to the original recipe.

So, bread bakers out there - what did I do wrong!? I definitely changed it up a little bit this time because I wanted have a bit of a different flavor.

Here are my changes:

• Swapped out half the AP flour for whole wheat flour
• Omitted the rosemary and used an Italian seasoning blend instead
• Add mini-grape tomatoes to the top

Here is what I got! yuck.

• Did not rise properly (or barely at all)
• Tasted completely awful - inedible
• Middle totally doughy and disgusting.
• And yes, it was that nasty yellow color.

I have never posted such an awful result on this blog! Was it the whole wheat flour? Maybe you guys can laugh and forgive me for being gone so long. That's what I get!!

Hope everyone is having a great fall so far - I'll be back with better recipes and updates asap!

Apple Streusel Coffeecake

Apple-picking is seriously one of the highlights of my whole year. We always go one of the last Saturdays in September, early enough to make sure that there are apples left, but late enough to get pumpkins the same day :). My mom has totally perfected the organization of the apple-picking day - we are serious about apples around here!

Here are a few shots from the day --

I always buy a ton of apples (if you pick them, you buy them!) so I'm always looking for new apple recipes. Last year, I made apple bars, apple crostata, and apple butter. The first recipe to get my interest this year is this Apple Streusel Coffeecake - I was a little nervous making this recipe because I didn't have all the ingredients that I needed, but it was my first Sunday morning with no plans in a long time and I didn't feel like hitting up the grocery store for just a few things, so I used a few substitutions. The results were great! Besides tasting good, it also makes a beautiful presentation would be great with coffee for your next brunch or dinner.

Apple Streusel Coffeecake (adapted from Women's Day Magazine)

Ingredients
Streusel
1 1/4 cups packed light-brown sugar
3/4 cup flour
1 stick cold butter, diced
2 teaspoons cinnamon
1 cup walnuts & pecans, coarsely chopped

Cake
3 1/4 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 sticks unsalted butter, at room temperature
1 1/4 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
16 ounces low-fat sour cream
2 Golden Delicious apples, diced

Glaze
Powdered sugar
Water or milk
Splash of apple wine or apple cider (optional)

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

2. Make streusel first: stir brown sugar, flour, butter and cinnamon with a fork or rub together with fingertips until crumbly and butter is completely incorporated. Stir in nuts.

3. Cake: mix flour, baking powder and baking soda in a small bowl. Then beat the butter and sugar in a 2nd bowl with a mixer until fluffy, about 2 minutes. Add in eggs one at a time, beating well after each; add in vanilla and sour cream.

4. With mixer on low speed, beat in flour mixture just until blended, scraping down bowl as necessary.

5. Add approximately 3 cups of the cake batter into pan, spreading evenly. Sprinkle with 1/4-1/2 cup of the streusel, then apples, then and additional 1/2 cup of the streusel. Add the remaining batter and spread evenly to cover apples and streusel.

6. Sprinkle batter with remaining streusel, pressing down lightly so it sticks to batter (the streusel will completely cover the batter).

7. Bake approximately 45-55 minutes or until a pick inserted in cake comes out clean. Cool in pan on rack for 15 minutes before inverting. Remove pan and cool completely.

8. The glaze is optional, but I think it added a nice little bit of sweetness to the cake. I chose to make mine very thin, but if you made it a bit thicker (added more sugar, less liquid), the white glaze would also look very pretty on the cake. Anyway, to make the glaze, I added a bit of water to powdered sugar and stirred until it had an even consistency. Then I added a splash of apple ice wine that I happened to have in the kitchen - I think apple cider or even another dessert wine/extract/liqueur would have the same effect. I strained the mixture and then poured it over the cooled cake. After it seeped in, I also added some sifted powdered sugar to the top.

I'm submitting this recipe to Joelen's Tasty Tools monthly event. I love the theme this month -bakeware! I can't wait to see all the recipes - fall is the perfect month for a baking theme!

Sandi - I'm sending the below photo to you as my COTM - apples everywhere! My tip is, when you pick them, to leave a bit of the leaves and stems attached. They dry nicely and look beautiful as a fall (edible!) centerpiece.