Peanut Butter Blossoms

Why have I never made these cookies before? How are they so delicious? Why do I now love chocolate and peanut butter together, when I never have before? I don't have all the answers for you. Regardless, these cookies are excellent and you should make them right now. They tend to pop up at parties and in cookie tins around Christmastime, perhaps because they resemble Santa hats? But really, they could should be made and enjoyed year round. This recipe, from the NY Times, makes close to 5 dozen cookies.

INGREDIENTS
1 stick butter, softened
1/2 cup smooth-n-creamy peanut butter
1/2 cup granulated sugar (plus more for rolling)
1/2 cup light brown sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
5 dozen hershey kisses, unwrapped

Preheat oven to 375 degrees F and line a cookie sheet with parchment paper.

Using an electric mixer, beat together the butter, peanut butter and sugars until light and fluffy (3-4 minutes). Add the egg, milk and vanilla and beat again to incorporate. In a separate bowl whisk together the flour, baking soda and salt and then slowly mix into the wet ingredients and beat just until combined. Refrigerate dough for 30-60 minutes.

Roll the dough into small 1-inch balls and then roll them in sugar (if you have turbinado sugar or slightly larger granulated sugar, it will look beautiful after cooking) and then place them on the cookie sheet about 2 inches apart. Bake for approximately 6-8 minutes, remove from oven and lightly press a hershey kiss in the middle of each cookie, allowing it to crack slightly. Return to oven for another 2-3 minutes until very lightly browned. Let cool, serve and enjoy!

Cranberry Curd Tart

Citrus tarts/pies are some of my favorite desserts. Cool and refreshing, tart and sweet. I had never heard of a cranberry curd tart until about a year ago when I came across this recipe*. I've been wanting to make it ever since, but put it off last winter due to the number of steps and then the season passed and I couldn't find fresh cranberries anymore. BUT, 'tis the season again and I had some extra time this weekend and thought I'd give it a whirl. The cranberry curd is insanely delicious and although this dessert requires multiple steps, none of them are particularly challenging. The bright pink color is a show-stopper and it is delicious. Just do it!

*I've adjusted the original recipe a by making the crust easier and upping the volume of the cranberry curd so that the tart is filled completely.

INGREDIENTS

Almond Tart Crust

2 cups almond flour

1/4 teaspoon salt

1/2 cup sugar

6 tablespoons unsalted butter, softened

Cranberry Curd

16 oz fresh cranberries

1 cup sugar

1/2 cup of blood orange juice and the peel of 1 large (or 2 small) oranges**

1 stick unsalted butter, softened

2 eggs plus 3 egg yolks

Preheat the oven to 350 degrees. Using a mixer or food processor, blend together the butter and sugar for a few minutes until light and fluffy. Add in the salt and flour and mix together. Pour dough into a 10" tart pan and press the dough into the bottom of the pan and up the sides. Use a fork to prick the bottom and then freeze for 30 minutes (or a day, if making ahead). After the tart shell has chilled, cook in oven for 15 minutes until the dough is lightly browned. Remove and let cool completely. 

Meanwhile, make the cranberry curd. In a medium saucepan combine the cranberries, sugar, orange juice and peel and cook over medium heat, stirring frequently, until the cranberries pop open, approximately 10 minutes. If you'd like to help this process and get a brighter colored tart, use a spoon to press some of the berries against the side of the pan, helping to release their juices. You can also take an immersion blender and give it a pulse 2-3 times (you don't want to blend the entire thing). Transfer to a fine mesh strainer and press cooking liquid into a glass bowl. Whisk the butter into the warm liquid, 1 tablespoon at a time until combined and melted. 

Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Return the liquid to a medium saucepan and cook over low heat until nearly bubbling and thickened, about 10 minutes. Let cool completely.

Once cool, pour into prepared tart shell and smooth the top. Bake at 350 degrees for 10 minutes until tart is just set. Remove from oven and let cool completely. Store at room temperature same-day.

**I tasted the curd as it was cooking and thought it would benefit from a little extra zip, so I squeezed in about a half a lemon. Do or don't, I trust you.

Pumpkin Olive Oil Bread

The weather has cooled and it's officially soup season! Which means it's also officially pumpkin bread season! I saw this new recipe posted on Bon Appetit the other day and made it almost immediately. It is moist and delicious with a nice crunchy top. The olive oil addition is wonderful. The fresh ginger is important. The salted maple butter that I put on top was outrageous (don't skip it). This is my new go-to pumpkin bread recipe.

INGREDIENTS
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon grated nutmeg (fresh if you have)
1/8 teaspoon ground cloves
2 large eggs
1 15-oz can pure pumpkin puree
1 tablespoon of finely grated ginger
1 1/2 cups of sugar (plus an extra tablespoon to sprinkle on the top at the end)
1 cup extra-virgin olive oil
1/3 cup raw pumpkin seeds

MAPLE BUTTER INGREDIENTS
1 stick unsalted butter, room temperature
3 tablespoons pure maple syrup
1/2 teaspoon flaky sea salt

Preheat oven to 325 degrees F and prepare a 9x5" loaf pan with nonstick spray all around, then line the bottom with cut parchment, leaving an overlay. Spray the parchment once its in the pan- you want this to come right out when its done!

In a medium bowl whisk together the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves. Set aside.

In a large bowl whisk together the eggs, pumpkin puree, grated ginger and 1 1/2 cups of sugar. Slowly whisk in the olive oil until the mixture is smooth. Using a spatula fold in the dry ingredients in 2 parts, being careful to get everything incorporated without over-mixing. Carefully pour into the prepared pan, smooth out the top, sprinkle the pumpkin seeds on top and then the last tablespoon of sugar.

Bake on the middle rack of the oven for about 65-80 minutes, rotating halfway through if your oven cooks unevenly, until a toothpick inserted into the center until it comes out (mostly) clean. Let cool and serve warm (out of the oven or lightly toasted later) with the maple butter smeared on top!

The maple butter is really very simple... just... whisk or beat together the butter ingredients until smooth. Serve right away or store in the fridge (but let come to room temperature before serving).

Chocolate Toffee Matzah Crack

Every year I buy 1 box of matzah to last me the week of Passover. I always have leftovers. I don't like matzah (not that I am supposed to), but if I think of it as a vessel for other delicious things, I am able to enjoy it. I eat it one of two ways: 1) a tiny square of it during seder that I cover with a massive amount of horseradish to clear out my sinuses, and 2) smothered with salty butter, sugar, and chocolate (see above). The first way is really just about the horseradish. The second way is really just about, well, the salty butter, sugar, and chocolate.

Also, my last note: IF YOU DON'T LIKE MATZAH AND/OR AREN'T JEWISH AND/OR ITS NOT PASSOVER MAKE THIS WITH SALTINES OR *CLUB CRACKERS* and eat it year-round. You won't be sorry.

INGREDIENTS
4-5 pieces of matzah
2 sticks unsalted butter
1 cup packed brown sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
12 oz. dark chocolate, chopped
Flakey sea salt for sprinkling
Various toppings (chopped roasted nuts, cocoa nibs & toasted coconut work well)

Preheat oven to 350 degrees F. Line a large rimmed baking sheet with tin foil and cover the bottom with matzah pieces, trying to cover the whole sheet.

In a medium saucepan, heat together the butter and brown sugar. Bring to a boil and let simmer for 2-3 minutes until thick. Take off the heat and add the salt and vanilla an stir to combine. Pour over the matzah and spread with a spatula- careful, its hot!

Place in the oven and cook for about 10 minutes until nice and bubbly. Remove from oven, place on a cooling rack and sprinkle the chocolate pieces on top. Let sit for 3-5 minutes letting the chocolate melts.

Using a knife or offset spatula spread the chocolate to the edges and then sprinkle with your favorite toppings. Place in refrigerator for about 45 minutes, remove the pieces from the tin foil and cut into squares. Serve and enjoy!

Roasted Chicken & Grapes

Oh mannnn is this chicken good. I've been wanting to make it for a long time and finally did this weekend. I only regret waiting so long. This chicken is perfect: salty crispy skin, juicy flavorful meat, tart and sweet grapes, delicious pan sauce. It would serve beautifully with a side of creamy polenta, although I served it with an amazing Raw and Roasted Carrot and Fennel Salad by Alison Roman because, well, its Passover, and polenta-n-me will have to wait another few days to meet again.
*Recipe from Melissa Clark's most recent cookbook Dinner: Changing the Game, which I highly recommend.

INGREDIENTS
1 spatchcocked chicken, 4-5lb (*see below for how-to-spatchcock-a-chicken)
1 tablespoon kosher salt
1 1/2 teaspoons fennel seeds, lightly crushed in spice grinder or mortar and pestle
1 teaspoon freshly ground pepper
grated zest of 1 lemon
1 tablespoon plus 2 teaspoons olive oil
16 oz seedless grapes on the stem
1 teaspoon sugar
2 teaspoons sherry vinegar
1 1/2 teaspoons unsalted butter

In a small bowl mix together the salt, fennel seeds, pepper, lemon zest, and 1 tablespoon of olive oil. Rub all over the chicken, then place the whole bird, skin side up, on a rimmed baking sheet/roasting pan and let sit on the counter for 1-2 hours.

When you're close to cooking the bird, preheat your oven to 475 degrees F. Transfer the chicken to the oven and roast for 20 minutes. Meanwhile, in a large bowl toss together the grapes with 2 teaspoons of olive oil, the sugar, and some salt and pepper. After the chicken cooks for 20 minutes, remove from oven and place the grapes around the chicken. Put the chicken back in the oven for another 20-25 minutes, until chicken is cooked through, skin is golden brown, and grapes are lightly caramelized. Transfer chicken to cutting board and let sit for a few minutes and remove the grapes from the pan and set aside in a bowl. Keep the pan juices!!

Pour the vinegar into the roasting pan to help scrape up all of the yummy brown bits from the bottom of the pan. Pour all juices into a small sauce pan and cook over medium heat until lightly boiling. Whisk in the butter and taste for seasonings.

Carve the chicken into pieces and serve with grapes and pan juice on top. Enjoy.

**NOTES**
The recipe calls for a spatchcocked chicken and if you're not sure how to do this don't be intimidated-- its easy. Take a whole chicken (clean and dry) and place it on a cutting board with the neck/backbone facing up. Taking very sharp kitchen shears, cut along either side of the backbone from one end to the other, removing it completely (discard/save for chicken soup). Then flip the bird over onto the cutting board and press down on the breasts, until it slightly flattens and you hear a pop. Ya done spatchcocked a chicken, ya'll!

Chocolate Applesauce Cake

My mom has been making this cake for decades, usually in the fall or winter, often for Rosh Hashanah or Hanukkah. It is a great cake to make for a holiday or for any dinner party, since its so simple and quick to make and feeds 8-10 very happy people. People love this cake. The applesauce makes the cake incredibly moist and the cinnamon spice makes it warm and satisfying. No frosting needed, just a simple dusting of powdered sugar or a dollop of whipped cream and you're good to go. It also doubles as an wonderful breakfast with tea or coffee the next morning, which is how I prefer the leftovers. Adapted, ever so slightly, from Maida Heatter's recipe.

INGREDIENTS
1 1/2 sticks (12 tbs) unsalted butter, softened

2 cups sugar

1 teaspoon vanilla extract

3 eggs

1 1/2 cups all-purpose flour

2 teaspoons baking soda

3/4 teaspoon salt

1 tablespoons cinnamon

7 tablespoons cocoa powder

2 cups applesauce

Preheat oven to 350 degrees and lightly grease and flour a bundt pan. 

Whisk together the dry ingredients in a medium bowl and set aside (flour, baking soda, salt, cinnamon, cocoa powder).

Using an electric mixer, beat together the butter and sugar until light and fluffy, a few minutes. Add the vanilla and eggs, one at a time, mixing between each addition until incorporated, scraping down the sides of the bowl a few times. 

Starting and ending with the dry ingredients, alternate the dry ingredients with the applesauce in two batches, mixing as you add, just until incorporated (dry, wet, dry, wet, dry). Pour batter into prepared pan and bake for 45-60 minutes, just until a knife or toothpick comes out clean from the center of the cake when tested. 

Remove from oven and cool on a rack. Once cool, invert the cake onto a large plate, and cut slices and serve. 

Apple Cider Caramels

I spent my weekend getting ready for the holidays by wrapping presents and making candy. In addition to my favorite holiday candy (Peppermint Bark), I made these apple cider caramels. Wowza, these have some serious flavor. They taste like a bite-sized caramel apple with tiny bits of sea salt that you notice as you chew on them. Goodness, they are good. And as far as candy making goes, these were really simple and are jam-packed full of flavor. Make them! Recipe adapted from Smitten Kitchen.

INGREDIENTS

4 cups apple cider (not juice)

1 cup granulated sugar

1/2 cup light brown sugar, packed

1 stick butter, cut into pieces

1/3 cup heavy cream

1/2 teaspoon ground cinnamon

1 teaspoon sea salt

1 candy thermometer

Pour the apple cider into a 3 quart saucepan and place on the stove over high heat. Bring to a boil, stirring occasionally, and let reduce until the liquid measures about 1/2-1/3 cup (this will likely take 30-45 minutes). 

Meanwhile, measure out the sugars, butter, and cream and set aside. In a small bowl stir together the salt and cinnamon and set aside. Prepare an 8x8 inch baking pan by lining two strips of parchment paper on the bottom, leaving extra hanging off the top for easy removal once the caramel hardens. Set aside.

Once the apple cider has reduced, remove from heat and add the sugars, butter, and cream and stir to combine. Put back on the burner on medium-high heat and bring to a boil until the mixture reaches a temperature of 252 degrees F (about 5 minutes). Promptly remove from heat, stir in the cinnamon/salt mixture and pour into the parchment paper-lined pan. Let cool/harden on the counter (~2 hours) or in the fridge (faster). 

Once hardened, remove the caramel by pulling up on the sides of the parchment paper and place on a cutting board. Using a well oiled sharp knife, cut into 1-inch squares and wrap in parchment/wax paper, twisting the sides to keep the caramel sealed. These will keep fresh for approximately 2 weeks on the counter. You can store them in the fridge, but I found them to be too hard when cold and just perfect when room temperature. 

Hot Cocoa Mix

Every year around this time I try to find some type of edible DIY gift. Last year I made vanilla extract and used it as stocking stuffers for my family. This year I stumbled upon this Hot Cocoa Mix that looked delicious and decided to make good use of a work-from-home day and made a bunch of these jars to give away (but not before trying a cup of hot cocoa first!). Its a very rich and chocolatey cocoa. Top notch!

INGREDIENTS
4 cups granulated sugar

3 tablespoons vanilla extract

1 pound semi-sweet chocolate, chopped

1 pound milk chocolate, chopped

2 cups cocoa powder

In a food processor pulse together the sugar and vanilla until combined and smooth. Pour into the bottom of a very large bowl. Add half the chocolate to the food processor and process until completely ground (do not pulse too long, or else the oils will be released and it will start to clump together). Once all the chocolate is pulsed/ground, pour it into the bowl with the sugar. Finally add the cocoa powder and whisk to combine all ingredients. You may need to break up any small clumps of cocoa or ground chocolate as you whisk. 

Pour into jars and close tightly. Attach a note with directions on how to make each cup of cocoa. Directions are as follows: Warm 1 cup (8 oz.) of milk in a microwave or on the stove. Add 3-4 tablespoons of cocoa mix and stir together to combine. Serve and enjoy!

Will last approximately 10 months. 

Red Velvet Brownies

The other dessert snack that I served at the Valentine's Cocktail Party was red velvet brownies. I've not always been a red velvet fan, but I've found a few recipes that include a fair amount of chocolate (and therefore a TON of red food coloring) and I have now officially switched sides. These are sort of a mix between a brownie and cake and are super yummy! And its a 1-bowl batter! Adapted from Heidi Bakes.

INGREDIENTS

4 oz. chopped bittersweet chocolate

3/4 cup butter

2 cups sugar

4 large eggs

1 1/2 cups all-purpose flour

1 oz. red liquid food coloring

1 1/2 teaspoons baking powder

1 teaspoon vanilla extract

1/8 teaspoon salt

Melt together the chocolate and butter in a microwave proof bowl, stirring every 15 seconds just until melted. Add the sugar and whisk together. Add the eggs, 1 at a time, whisking just until blended after each egg. Gently stir in the flour and stir lightly. Add the food coloring, baking powder, vanilla, and salt at the same time and stir until incorporated. Pour into a 9x9 brownie pan lined with lightly-greased foil. Bake for about 40-45 minutes at 350 degrees, until toothpick in center comes out almost clean. Let cool completely. Meanwhile, make the frosting. 

FROSTING INGREDIENTS

1/2 stick butter, softened

4 ounces cream cheese, softened

2 cups powdered sugar

1/2 teaspoon vanilla extract

1-2 tablespoons milk

Beat together the butter and cream cheese until smooth. Add the powdered sugar and vanilla and beat until incorporated and smooth- add milk to desired consistency. Spread over cooled brownies and let frosting set. Cut into squares and serve! 

Frosted Sugar Cookie Bars!

The most delicious, easy, and fun sugar cookie recipe ever! I made these for a Valentine's Day themed cocktail party that I hosted this past weekend and they were a huge hit. The best part about this recipe, other than how tasty they are, is the fact that it made enough to serve probably 50 people. That is not an exaggeration. Its so much simpler than using a cookie cutter. Adapted from Lets Dish Recipes.

INGREDIENTS

2 sticks butter, softened

2 cups sugar

4 eggs, room temperature

2 1/2 teaspoons vanilla extract

5 cups all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon baking soda

Beat the butter and sugar with an electric mixer until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating after each egg. Add the vanilla and beat. Mix the flour, salt, and baking soda in a large bowl and add slowly to the batter. Mix just until incorporated. Spread dough on a well-greased (with butter) baking sheet (13x18 or 10x15). Do your best to make the top smooth. Bake for 10-15 minutes- do not overbake. Remove from oven when toothpick just comes out clean in the center. Let cool completely. While cooling, make the frosting. 

FROSTING 

1 stick butter, softened

8 ounces cream cheese, softened

1 teaspoons vanilla extract

4 cups powdered sugar 

3 tablespoons milk

Beat together the butter and cream cheese in an electric mixer. Add the vanilla and beat together. Add the sugar, a bit at a time, beating to incorporate. Add the milk (you may need more or less than this) until frosting is desired consistency. Spread over cooled cookie sheet and decorate however you want. Once the frosting has hardened a bit (I put mine in the fridge) cut into squares and serve!

Homemade Vanilla Extract!

Homemade vanilla extract! Its easy! And fun! And you can make massive (Costco) amounts for much cheaper than buying the good stuff by the 4-ounce bottle. This is a project I've been working on for a while now- and I hate that it took me so long to share it- but I've been patiently waiting for my vodka to get fully infused by the vanilla beans.

The best part about this recipe: the vanilla NEVER goes bad. It has a shelf life that will outlive each and every one of us. Use a teaspoon of vanilla in your cookies... replace it with a teaspoon of vodka... and it just keeps on working. I chose to keep a few vanilla beans in the bottles that I gave away as gifts so that they can keep giving flavor (especially while they sit in a wrapped box for the next 10 days).

INGREDIENTS
2 cups of good vodka
10-12 vanilla beans*
1 glass mason jar

Run the mason jar through a hot dishwasher, or submerge in boiling water. Once dry and cool, pour 2 cups of vodka into the mason jar. Take the vanilla beans and split them lengthwise on one side of the bean (don't cut them in half), so that some of the beans are exposed. Place them in the mason jar. Close the lid and give the jar a good shake. Keep in a cool, dark spot in your kitchen, shaking once every few days/once a week. Oh, and each time I shake the bottle, I make sure to open it and smell... drooooool. Your vanilla should be ready to use after 8 weeks.
                                                                                                 
*You can add more vanilla beans if you want... the more you add, the quicker the vanilla will be ready to use.

** P.S. Mom, if you happen upon this post before December 25th.... well, I'm sorry part of your present wasn't a surprise. Ooops.

Peppermint Bark

Peppermint Bark is one of my favorite winter treats. This "recipe" is so fast, easy, and affordable... only 4 ingredients! This will be a hit at any holiday party, a wonderful gift for a coworker or loved one, and is a perfect treat to make tons of and keep all for yourself.

*In order to have the white chocolate melt properly, make sure that you get real white chocolate chips, not "white morsels." If you're unsure if its real chocolate, check the ingredients: one of the first 2 ingredients in real white chocolate is cocoa butter.



INGREDIENTS
12 ounces semi-sweet chocolate chips
12 ounces real white chocolate chips
1/2-1 teaspoon peppermint extract
6 candy canes, crushed

Take the semi-sweet chocolate chips and place them in a glass bowl. Microwave the chips for 15 second intervals, stirring with a spatula in between, just until melted- you do not want the chocolate to be hot. Pour onto a baking sheet lined with parchment paper. Using a spatula, spread the chocolate into an even layer, about 1/8-inch thick. Put in fridge for about 20-30 minutes.

Meanwhile, melt the white chocolate chips the same way as the semi-sweet chips. Once melted, add the peppermint extract, and stir together, tasting to make sure you've added enough. Once the semi-sweet layer has hardened, pour the white chocolate on top and spread evenly. Top with crushed candy canes. Refrigerate for another 20-30 minutes, or until very hard. Remove from fridge and break into pieces. Store in an airtight container/tin. These will stay good in the fridge for weeks, the freezer for months, or on your counter for a good 10-days. YUM.

Chewy Molasses Holiday Cookies

I've been testing out new recipes for my annual holiday cookie tin project that takes over my kitchen starting mid-December. In the past I've included treats like truffles, peppermint bark, and Chocolate Cranberry Oatmeal Cookies, which are my personal favorite holiday cookie. This year, I wanted to try something different and had never made molasses spice cookies before. I wanted a chewy thick cookie, rather than a rock-hard wafer thin guy, so I found this recipe from Cook's Illustrated and went for it. They were delicious! A very strong and rich molasses/brown sugar/spice flavor... they hit the spot. Consider these for your holiday treats!

Also, if you're like me and you love hosting parties and cooking for them, but you sometimes feel uninspired and were born without the decorating gene, check out my friend Alison's TwinStripe Magazine for great unique ideas for celebrating the holidays this year! 

And finally, thanks to Jason Volpe who has been offering me brief and very informal (usually over cocktails) photography lessons. Hoping to continue learning! 

INGREDIENTS

2 1/4 cups flour

1 teaspoon baking soda

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground black pepper

1/4 teaspoon table salt

12 tablespoons unsalted butter, slightly softened

1/3 cup granulated sugar, plus 1/2 cup for dipping cookies

1/3 cup dark brown sugar

1 large egg yolk

1 teaspoon vanilla extract

1/2 cup dark molasses

Sift together the flour, baking soda, the spices, salt and pepper in a medium bowl and set aside. 

In an electric mixer with a paddle attachment beat the butter and 1/3 cup of granulated sugar and 1/3 of dark brown sugar. Let beat for 2-3 minutes on medium speed until light and fluffy. Add the egg yolk and vanilla and beat until incorporated, scraping down the sides as needed. Add the molasses and beat until incorporated. Slowly beat in the dry ingredients just until incorporated. 

Roll heaping tablespoons into balls and dip them in the extra 1/2 cup granulated sugar and place on a parchment paper-lined baking sheet, 2 inches apart. Bake for 10 minutes at 375 degrees. Let cool for 5 minutes, then do the other batch of cookies the same way- don't put two cookie sheets in the oven at the same time with this recipe. YUM.

Pumpkin Pumpkin Pie

This double-layer pumpkin pie is a real treat for pumpkin lovers and even those that don't like pumpkin pie (me) will even enjoy it! The bottom layer is a traditional pumpkin custard layer, just like any other pumpkin pie, but the top layer is a pumpkin mousse/whipped cream topping that is outstanding. Finger (spatula) licking good. This pie does require cooling and chilling time, so you may want to start early in the morning or even the night before serving.

Photo by Jason Volpe.

Pumpkin Custard Ingredients
1 9-inch deep dish pie crust
1 ½ cups canned pumpkin

2 eggs

¾ cups white sugar

½ teaspoon salt

1 teaspoon cinnamon, plus a pinch

¼ teaspoon ginger

12 oz can evaporated milk

Preheat oven to 400 degrees. Whisk together all ingredients in the order given above. Gently fold the custard into a pre-made (homemade or store bought) pie shell. Bake for 15 minutes. Reduce the oven heat to 350 degrees and bake for another 35 minutes or until custard is set. Remove from oven and let cool completely before topping with the mousse. You may also refrigerate the pie overnight at this point. 

Pumpkin Mousse Ingredients

1 ¼ teaspoon gelatin

1 tablespoon dark rum

1 cup canned pumpkin

½ cup sugar

1 egg yolk

1/8 teaspoon nutmeg

pinch allspice

½ teaspoon cinnamon

¼ teaspoon ginger

¾ teaspoon vanilla extract

¼ teaspoon salt

1 cup whipping cream

Sprinkle the gelatin over the rum in a small heat proof cup. Let soften several minutes while you combine pumpkin, sugar, yolk, and seasonings in a large bowl. Set the gelatin/rum cup in a pan of gently simmering water until gelatin dissolves. While gelatin in still hot whisk it into the pumpkin mixture.

Using an electric mixer beat the cream into soft peaks. Carefully but thoroughly fold it into the pumpkin mixture. Once combined, chill the mousse for 30 minutes, and mound the mousse onto the custard pie. Chill for 4 hours and serve with a dollop of whipped cream on top. 

Chocolate Bourbon Pecan Pie

This pie is fantastic and should be seriously considered as part of your Thanksgiving meal this year. Pecan pie is a traditionally southern treat, but the addition of dark chocolate and bourbon makes it enjoyable for everyone who lives anywhere. This is another Thanksgiving staple in my family- my dad has been making it for as long as I can remember.

Bonus: its incredibly easy to make (SO SO easy).
BONUSx2: if you have any leftover, its amazing the next day (read: right now as I type this).

INGREDIENTS
1 9-inch deep dish pie crust (homemade or not)
1/3 cup butter, melted and cooled
1 cup dark chocolate chips
1 1/2 cup pecan halves, broken into large pieces
1 tbs. flour
2/3 cup light brown sugar
3 eggs
3/4 cup light corn syrup
3 tablespoons bourbon
1 teaspoon vanilla extract

Roll dough into a deep dish pie plate, or get out a pre-made deep dish pie shell. Spread the chocolate chips in the bottom of the pie crust, and top with the pecans (save a few whole for later)

Stir together the flour and brown sugar until incorporated.

In a large bowl whisk together the eggs and corn syrup until combined. Add the bourbon and vanilla extract, and then the brown sugar/flour mixture, whisking after each addition. Lastly, add the cooled/melted butter and whisk together. Pour on top of the pecans and chocolate. Add a few of the whole pecans on top for aesthetics.

Bake at 350 degrees for about 1 hour, or until crust is golden and pie is lightly browned. Let cool and serve with a dollop of whipped cream or ice cream or with a cup of coffee for breakfast the next morning.

My Grandma's Thanksgiving Stuffing

My Grandma makes the best stuffing in the universe. No question. Over the years she has taught me how to make it and now I'm officially in charge of making the stuffing on Thanksgiving morning. I'm even more excited this year, though, because my brother and I are kicking the old folks outta the kitchen and making the entire meal together. And by together, I mean, we are divvying up each part of the meal because we bicker too much if we try to "share" making a dish.

"Michael, are you really going to add that much salt?"
"Get away, Sarah."
Yes, I usually (always) start it.

Ingredients 
1 loaf challah bread, sliced
1/2 loaf pumpernickle bread, sliced
1/2 loaf whole wheat bread, sliced
2 sticks butter (plus more later)
2 medium/large onions, chopped
~5 stalks celery, chopped
1 1/2 container baby bella mushrooms, 1/4 inch sliced
2 teaspoons fresh chopped thyme
2 teaspoons fresh chopped sage
~2 cups low-sodium chicken broth
onion powder
celery salt
salt & pepper

Preheat the oven to 350 degrees and fill a baking sheet with slices of the bread. Toast in the oven until barely browned and dried out. Continue this process until you have finished toasting all the bread. Once cooled, chop bread into about 1-inch cubes and place in a large bowl. Set aside.

Meanwhile, melt a stick of butter in the bottom of two very large saute pans on medium heat. Add half of the celery and onions to each and cook stirring until vegetables begin to soften. Add the sliced mushrooms and continue to cook, stirring frequently. Sprinkle a little onion powder, celery salt, and salt and pepper on the vegetables. At this point you'll probably want to add another half stick of butter to each pan (I certainly did), but if you're concerned about clogged arteries, you can just use more chicken broth later.

Turn the heat down to medium-low and add the chopped (toasted) bread, half in each pan, and stir to combine. Add the fresh herbs and some chicken broth in each, until no longer sticking to the bottom of the pan. Sprinkle more onion powder and celery salt on each and stir to combine. Taste the stuffing and add more of whatever else you think it needs- maybe more chicken broth, maybe more seasonings. But don't over salt it-- remember it will be stuffed in a (brined) turkey and get even more flavor and will likely have salty gravy poured on top. Drool.

Pour into a large 9x13 baking dish and set aside until ready to use. Take a cheesecloth and pour stuffing inside the cheesecloth, tie it up, and stuff it in the turkey (this makes it easier to remove once you're ready). Once finished in the turkey, mix with the rest of the stuffing that didn't fit in the turkey and bake at 350 degrees for about 30 minutes, until all the way cooked through and crisp on the top and soft on the bottom.

*** PHOTO BY JASON VOLPE

Homemade Caramel Apples!

Mmmm I love caramel apples. In high school there was this candy apple shop right next to the movie theater and I used to sneak in apples instead of popcorn. This was my first time attempting to make them at home and it was SO much fun and quite easy. I topped them with whatever chocolate/candies/cookies/sprinkles I had in my pantry, which meant they did not require many special ingredients other than caramels and apples. MAKE THESE ASAP.

INGREDIENTS
6 granny smith apples
2 (14oz) bags wrapped caramels
4 tablespoons half-and-half
1/2 teaspoon kosher salt
8 ounces white chocolate, melted
8 ounces milk chocolate, melted

Sticks: Chopsticks

Toppings: sea salt, sprinkles, chopped nuts, crushed OREOS, Heath Bar pieces, mini M&M's, crushed Whoppers, coconut, etc.

Bring a large pot of water to boil and submerge each apple in the water for about 20 seconds. Remove and use a vegetable brush/rough sponge to scrub the wax off. Dry the apples thoroughly and keep at room temperature. At this point your apples should look dull and without shine... this is good. If you do not do these two steps, your caramel might not stick to the apple. Take the stems off the apples, turn them upside down and stick a chop stick in the middle of the bottom. Set aside.

In another large pot add the unwrapped caramels, half-and-half, and salt and stir constantly over medium-low heat until melted. Take each apple and dunk in the caramel, making sure to coat a bit of the chop stick. Use a spatula to completely coat each apple and let the caramel drip a bit before placing on greased parchment paper-lined cookie sheet in the refrigerator. Let sit in the fridge for about 45 minutes.

Meanwhile get your toppings ready and put them in separate bowls. Place the melted chocolate in either a candy squirt bottle or a ziplock back with the corner cut off. One at a time, remove each apple from the cookie sheet and drizzle or coat with melted chocolate and toppings however you wish! Then devour them.

Pumpkin Cupcakes with Browned Butter Cream Cheese Frosting

I've been wanting to experiment with a new pumpkin muffin/cupcake recipe this fall. Not because I don't love my old faithful (click here for recipe), but because I wanted something a bit less muffin-y and more cake-y, so that I could frost it with a browned butter cream cheese frosting. I've been into browning butter when baking for a few months now (see Perfect Chocolate Chip Cookies and Salted Brown Butter Rice Krispies), and I thought it might make these fall cupcakes even more warm and cozy on a cold and rainy day like today. These are great classic pumpkin cupcakes/muffins and could also be served without frosting if you want to throw in a few chocolate chips or nuts or dried cranberries, or all of the above.  Cupcake recipe adapted from Paula Deen's, although just now I realized I forgot to add all of the baking powder and they still turned out great.... and the frosting I sorta made up as I went. 

CUPCAKE INGREDIENTS

1 cup vegetable oil

1 2/3 cups granulated sugar

4 eggs

15-ounce can pumpkin

2 cups flour

2 teaspoons baking powder (apparently optional)

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground ginger

With an electric mixer on medium speed beat together the oil, sugar, eggs, and pumpkin until light and fluffy- about 2 minutes. In a separate bowl whisk together the dry ingredients. Slowly add the dry ingredients and beat on low until incorporated. Pour into prepared muffin tins and bake at 350 degrees for about 18 minutes, or until a toothpick inserted comes out mostly clean. Remove from oven and let cool on a rack.

FROSTING INGREDIENTS

1 stick butter

12 ounces cream cheese, softened for about 30 minutes

2.5-3.5 cups powdered sugar

1 1/2 teaspoon vanilla

Take the butter and cut the stick in half. Cube half and place in a small bowl and set aside. Place the other half a stick of butter in a small pan and turn the burner on medium heat. Stir the butter with a spatula, scraping the bottom until butter is browned (the butter will first bubble a lot, then calm down, then brown pieces will begin to form on the bottom of the pan- scrape them up and continue cooking just a bit longer). Pour browned butter on top of other butter in the small bowl and stir together until all butter is melted. 

With an electric mixer begin beating the cream cheese while adding the butter mixture and the vanilla. Add the sugar, about a 1/2 cup at a time, tasting as you go until desired sweetness. You may add a bit of milk if you find it too thick, but I prefer a thicker frosting. Frost cupcakes and eat!

Irish Soda Bread

I was at home visiting my folks this past week and we cooked a traditional St. Patrick's Day dinner, including this Irish Soda Bread. It was really tasty and is SO easy to make. Went well with our St. Patty's dinner of my grandma's corned beef, potatoes, and cole slaw. Yum.

INGREDIENTS

-2 cups whole wheat flour

-1 1/2 cups all purpose flour

-1/2 cup quick cooking oatmeal

-2-3 tablespoons sugar

-1 tablespoon salt

-1 teaspoon baking soda

-3/4 teaspoon baking powder
-1 cup currants

-3 tablespoons cold, unsalted butter

-1 1/2 cups buttermilk, shaken

-1 large egg, beaten lightly

Stir together the dry ingredients in a large bowl. Cut the butter into bits and mix into dry ingredients with hands until mixture resembles coarse meal.

In a small bowl combine the buttermilk and egg. Stir this mixture into the flour mixture and form the dough into a ball. Knead on a lightly floured surface for about 1 minute, or until it is smooth.

Transfer to a greased baking sheet and form it into an 8-inch round... make the bread higher than you think and less wide than you think. Cut a 1/4 inch deep X in the center of the load.

Bake at 350 degrees for about 1 hour.

Serve and enjoy.

Chocolate Cranberry Oatmeal Cookies

(i.e. the best cookie in the history of the world, Adapted from Bon Appetit, 2004)

After three weeks of being out of town followed by a week of being sick, last night I decided that I was finally ready to spend some quality time with my kitchen again. How I’d missed thee. I had the most enjoyable night cooking in as long as I can remember. It could be that I’d just missed cooking so much that I was thrilled to be back, or maybe I was excited to be preparing real food again (not jello and crackers, which was my diet for the past week), or maybe, just maybe, it was related to the fact that what I produced wasTHE BEST risotto I’ve ever made (stay tuned for recipe) and one of the best (top 3?) cookies I’ve ever made. In my life. These will forever be my go-to holiday cookie recipe. And they should be yours, too. 

• 1 heaping cup flour (about 1 1/8 cup)
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 10 tablespoons unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup old fashioned oats
• 3/4 cup semi-sweet (or dark) chocolate chips
• 3/4 cup white chocolate chips 
• 3/4 cup chopped fresh cranberries

In a small bowl whisk together the flour, baking soda, cinnamon and salt. Add the oats and stir together. Set aside. 

With an electric mixer cream the butter and sugars. Add the egg and vanilla and beat to incorporate. Add the dry ingredients and beat together. Add the chocolate chips and cranberries and stir to combine. 

Drop by the rounded tablespoonful on an un-greased cookie sheet. Bake for about 10-15 minutes. Remove from oven, cool slightly on pan, then remove cookies and let them finish cooling on a wire rack. 

Serve, enjoy, drool, make another batch.