Ready for the Holidays?

I love to entertain and have people over during the holidays (or anytime) - now that we live closer to our families, we're hoping to have a holiday get-together (although fitting a number of people into our small apartment could pose a serious challenge - hopefully everyone likes to stand...close together :). Anyway, I've found that my favorite (and most versatile) items to use for parties (small or large) are non-decorative platters, stands and other serveware. More simple and sleek - white ceramic, clear glass, and aluminum (silver) are my usual go-tos. I've found that they can be used for any time of year, any holiday; they don't break or chip easily and they look great. Plus, they can play double-duty as a centerpiece with some fruit/flowers/organic materials and spruced up very easily.

So, I've collected some of my recent favorites - check them out - just in time for the holidays! The prices are actually quite reasonable and they should last for a really long time (note that I'm not vouching for the quality of any of these particular items; just providing suggestions!).

(clockwise) (1) C&B: Square serving platter ($28.95) & Delish Cake Platter ($28.95), (2) Target: White rectangular serving platter ($19.99 - [I own this one]), (3) Pottery Barn: Great white soup tureen ($40), (4) Macy's: Martha Stewart Collection Whiteware Cake Stands (circle/square available, $14.99-$29.99), (5) Target: Aluminum beaded cake stand ($24.99), (6) Kmart: Martha Stewart Everyday footed dessert dish ($3.99), (7) Target: Tiered pedestal serving plates (set of 3, $24.99), (8) [center photo] Pottery Barn: Great white square dinnerware ($28-$36 for varied pieces/sets)

Note: You can also find really good deals on similar items at discount stores like TJMaxx and Marshall's, if you have those stores near you.

The Anti-Brownie

Ok, I already know - apparently, it is practically a sin not to LOVE chocolate. or cake. or mayo. I'm the ultimate offender. I don't like most regular cakes, or chocolate candy bars, or mayo-mush potato salad. Never have, never will. But I'm not that difficult -- I do like good bittersweet chocolate in small quantities, and some cakes (usually ones that I make!) and give me a good potato salad made with vinegar/oil/broth/herbs (instead of mayo) anyday!

Back to the point of my rant - so everyone likes chocolate and I'm often making desserts, snacks, or sweets that contain chocolate. I never eat them, so I end up making more than one thing to please everyone (including myself :). A few weeks ago, I came across a recipe for Glazed Vanilla Brownies on ThatSweetang - it seemed to good to be true - that there could be a brownie recipe that wasn't too cakey and didn't include "regular" chocolate as a component.

The recipe used by ThatSweetAng was originally from Betty Crocker (Triple-Vanilla Brownies) - I decided to edit it a tiny bit by adding in some toffee and give it a try. I burnt the bottom of my first batch, but they still tasted great, satisfying both the chocolate-lover in our house as well as myself. As a side note, I do make blondies often, but these have a different taste and look.

Vanilla Brownies (my edits are in orange)

Ingredients

Brownies
1/2 cup butter or margarine
1 bag (10 oz) white vanilla baking chips (1 2/3 cups)
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup chopped nuts
1 teaspoon vanilla
1/4 teaspoon salt
3 eggs
1/3 cup toffee bits

Glaze
1 1/2 cups powdered sugar
1/2 to 1 teaspoon vanilla
1 to 2 tablespoons warm water or milk
Handful, toffee bits

Steps

1. Heat oven to 350ºF. Grease and flour 13x9-inch pan. In 2-quart saucepan, heat butter and baking chips over low heat, stirring frequently, just until melted. (Mixture may appear curdled.) Remove from heat; cool.
2. Stir in remaining brownie ingredients until well blended. Spread evenly in pan.
3. Bake ~24 minutes or until toothpick inserted in center comes out clean. Cool completely.
4. In medium bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over brownies. Add toffee bits to top (as much as is desired). Cut into squares.

Notes

1. I left out the butter in the frosting to save on the calories :) You can add a tablespoon or two back in and it will likely make the frosting smoother. I found that the brownies are so rich, you didn't miss it.
2. The original time frame recommended was 30-35 minutes. I burnt my first batch because I didn't check them before 28 minutes or so - the 2nd batch turned out perfectly in about 21 to 24 minutes. I would recommend watching your first batch to see how long they take in your oven (the usual stick test works fine).

Fall Recipe Roundup - Part I

Since picking apples from a local orchard a few weeks ago, I have been looking around for new recipes to take care of all the apples in the house (you know, its a lot of fun to pick them, but I always end up with maybe a bit more than I need -- what fun would picking 4 apples be?). It's definitely a challenge to find uses for all of them before they go bad, but I've been doing a decent job so far. I plan on making apple butter with my remaining fruit.

Anyway, I figured that I would share some of the fall recipes that I have scoured from the web, since I'm sure others are looking forward to cooking away with their autumn ingredients and beginning to prep holiday recipes. Plus, it is FINALLY going to get chilly here this week, so fall recipes are finally appropriate (although I have been making soups/chilis/quickbreads for weeks :)! Some of the below recipes I have already made (in years past) and some are new to me too, so please post a comment if you have tried any of them! I'm hoping to post more links as I get them together - Enjoy!

• Apple Crostata (One of my favorites! Ina Garten)
• Parmesan Tomato Tart (101 Cookbooks)
• Pumpkin Pie (the original in our house)
• Pumpkin Pie Brulee (for the leftovers! Michael Chiarello)
• Cranberry-Apple Bread
• Toasted Pumpkin Seeds (so easy! Michael Chiarello)
• Hearty Chili
• Black & Orange Truffles (these are so cute! Martha Stewart)
• Roasted Vegetable Pizza (lots of variations possible; EveryDayFood)
• Glazed Apple Cookies

Canning!

I finally had my first canning experience :) I have been wanting to try making jam, jelly or salsa for awhile, but could never get all the supplies/time/energy together. But...the other night, I went for it and it was EASY! Seriously, even in my small apartment with limited counter space. I started simple so I could get the canning process down - I made pomegranate jelly.

Ball's website is great - they provide step-by-step tutorials for canning all types of foods. Here is a snapshot of a portion of their tutorial for high-acid canning (find the tutorial here).

Pomegranate Jelly (adapted from Freshpreserving.com)

Ingredients

3-1/2 cups prepared or bottled pomegranate juice

1 (1.75 oz) pkg Ball® Original Fruit Pectin

1/2 tsp butter or margarine, optional

5 cups sugar

6 (8 oz) half pint glass preserving jars with lids and bands [I used smaller sized jars and had leftovers]

Steps
1. Prepare boiling water canner by adding water and bringing up to a simmer [I did not do this early enough so I ended up having my jelly ready to be canned, but my canner not ready for me; find more directions here]. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2. Place pomegranate juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. [Note: I added the butter and it did not reduce foaming too much for me, so I will leave it out next time around]

3. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.

4. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

5. Ladle hot jam into hot jars leaving 1/4 inch headspace - use funnel, it makes things much easier! Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

6. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

I'm going to try to make apple butter later this week, so stay tuned - I promise to post a picture of my seemingly giant canner on top of my small stove...

Tips: Definitely read through all the instructions on canning prior to doing it - this way you know what equipment you need.

Weekly Menu: 9/30 - 10/6

Well, my menu last week never got done. I'm determined to get it done this week [I'm behind already!]...so here we go.

The order of these may change, but look out for blog updates this week!

Sunday: [leftover-use things from the refrigerator night] Chicken cutlets cooked in white wine and lemon; Broccoli and whole wheat pasta with a light garlic and olive oil sauce.
Monday: Stuffed peppers (veggie/couscous/chicken sausage); Roasted cauliflower
Tuesday: [Vegetarian night] Caprese quesadillas; Salad
Wednesday: Center cut pork chops; side dish: ?
Thursday: Lasagna roll-ups; Salad
Friday: Corn and white bean soup
Saturday: To be decided; maybe go out.

Love this picture of my husband and some of the kids (cousins) at the apple-picking farm