CEiMB: No-Bake Lemon Cream Cheese Bars

Today is a very exciting day. Not only is it New Years Eve (happy new year!), but it's finally my turn to pick an Ellie Krieger recipe for Craving Ellie in my Belly! A few months ago, I won a copy of Ellie's new book, So Easy, through the group, so I knew I wanted to pick something special from it for my turn.



These No-Bake Lemon Cream Cheese Bars were a really obvious choice for lemon-obsessed little me. I made a few small changes based on ingredients I had on hand, and they were divine! These were the lightest, fluffiest bar-type dessert I've ever made. I'm not sure I like them more than a well-made traditional lemon bar, but they were definitely a refreshing change.

Big hugs to my fellow CEiMB members, (especially our fearless leader Sara)... I hope you enjoyed this recipe, and I've loved cooking along with you this year. Looking forward to much more Ellie goodness in 2010!

No-Bake Lemon Cream Cheese Bars
Adapted from Ellie Krieger's So Easy
Printable Recipe
Makes 16 bars

Crust:
14 graham cracker squares (7 full sheets)
2 tablespoons melted unsalted butter
1 tablespoon dark brown sugar
1/4 teaspoon salt
Cooking spray

Filling:
1 (8-ounce) package cream cheese at room temperature
1 (14-ounce) can sweetened condensed milk
1/4 cup pasteurized egg product (i.e. Egg Beaters)
1 teaspoon finely grated lemon zest
1/2 cup fresh lemon juice
2 teaspoons (1 small packet) powdered gelatin
3 tablespoons boiling water

1. Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.

2. In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust.

3. Refrigerate for 8 hours or overnight, until filling is firm. Slice into 2-inch squares using a chilled knife coated with cooking spray.

Yummiest of Playing House 2009: Sweet Edition

Yesterday I shared with you my favorite savory blog posts of 2009. Today, on to the good stuff... the sweets! Sending you all big hugs and best wishes for a sweet, happy, healthy 2010. Thanks for reading!

~Amy I.

Rainbow Cake


Nanaimo Bars


Red Velvet White Chocolate Cheesecake


Pumpkin Cream Cheese Streusel Muffins


Lemon Lemon (Lemon) Loaf


Chocolate Peanut Butter Cupcakes


Cinnamon Rolls


Raspberry-Topped Lemon Sugar Muffins


Lemon White Chocolate Sunshine Cookies


Chocolate Raspberry Tart

Yummiest of Playing House 2009: Savory Edition

As 2009 comes to an end, I've been reflecting a lot on the past year. I think it's fair to say that my life has been infinitely better this year because of Playing House (both from the joy it gives me to cook/shoot/write and from the friends I've made). To show my gratitude (and enthusiasm!), here's a roundup of a few favorite recipes I've made this year.

First up, the Yummiest of Playing House 2009: Savory Edition. Check back tomorrow for my favorite sweets!

Aromatic Noodles with Lime-Peanut Sauce


Slow-Roasted Tomatoes


Chicken Piccata


Gnocchi with Summer Vegetables


Red Curry Chicken with Thai Eggplant and Bamboo Shoots


Bruschetta (and my favorite photo of 2009)


Potstickers

Baked Potato Soup

After making potato skins recently, I found myself with most of a 10-pound bag of potatoes left over. That's a lot of potatoes! I made potato focaccia and latkes, but that barely made a dent in my stash. Next on my potatoey to-do list was Baked Potato Soup.



This soup is hearty, but not over-the-top-rich like a lot of creamy potato soups can be. It comes from one of my favorite features in Cooking Light magazine, Recipe Makeovers, where traditionally fattening recipes are given a healthy face lift while maintaining flavor. Enjoy!

Baked Potato Soup
Adapted from Cooking Light
Printable Recipe

4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extra sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon or turkey bacon slices, cooked and crumbled
Cracked black pepper (optional)

1. Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

2. Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.

3. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon or turkey bacon. Garnish with cracked pepper, if desired.

Coffee Chocolate Chip Muffins

I woke up last Saturday morning with a craving for some strong coffee and a muffin. I fumbled sleepily over to my cookbook collection and knew right away that Dorie would have something perfect for me to bake.



Muffins moistened with strongly brewed coffee and flavored with espresso powder? Yes please! I threw in a handful of chocolate chips to the batter and added a sprinkle of turbinado sugar to each muffin, which made for the perfect cozy Saturday morning treat.



p.s. These are the first food photos I've taken with my new 50mm/f1.4 lens (thanks for the best birthday present, Dad!). Hoping to take my photography to the next level...ready, set, go!

Coffee Chocolate Chip Muffins
Adapted from Dorie Greenspan's Baking: From My Home to Yours
Printable Recipe
Makes 12 muffins

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon instant espresso powder
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup packed light brown sugar
1 cup strong coffee, cooled
1 stick (8 tablespoons) unsalted butter, melted and cooled)
1 large egg
1/2 teaspoon pure vanilla extract
1/4 cup semi-sweet chocolate chips
Turbinado sugar for topping (optional)

1. Center a rack in the oven and preheat to 400F. Butter or spray with nonstick baking spray a 12-cup muffin pan. Place the muffin pan on a baking sheet.

2. In a large bowl, whisk together flour, sugar, espresso powder, baking powder, cinnamon, and salt. Stir in the brown sugar, breaking up any lumps. In a large glass measuring cup or another bowl, whisk together coffee, melted butter, egg, and vanilla extract until well combined.

3. Pour the liquid ingredients over the dry ingredients. With a whisk or rubber spatula, gently but quickly stir to blend, adding chocolate chips at the last minute. Don't worry about being thorough, a few lumps are better than over-mixing the batter. Divide batter evenly among muffin cups and sprinkle each muffin with a bit of turbinado sugar, if using.

4. Bake 18-20 minutes, or until a tester comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from the pan.

Cranberry Applesauce

I've been noticing a trend with my palate lately. Fairly regularly, I sit down to write a blog post, and I automatically write something like "this type of dish/ingredient/method hasn't typically been something I've enjoyed, but now that I've made it myself, I pretty much adore it."



Applesauce is the most recent of these cases. I only thought to make it because I was making latkes, and was curious if a homemade version would be any better than store-bought, which is the only way I'd ever tried it. Turns out it is. Much, much better.

The cranberries added a key pop of color and tartness, and served with the best latkes ever, this was one of my favorite things I've made recently. Also, this one rates extremely high on the easiness scale, and it's an ideal side dish since it simmers away on the stove while you're prepping something more labor-intensive.

Cranberry Applesauce
Adapted from Gourmet Magazine
Printable Recipe

4 pounds Golden Delicious apples (about 8), peeled, cored, and cut into 1-inch pieces
1 1/2 cups fresh or thawed frozen cranberries (6 ounces)
1/2 cup sugar
1 (3-inch) cinnamon stick
1/2 cup water

Cook apples, cranberries, sugar, cinnamon stick, and water in a large heavy saucepan, covered, over medium-low heat, stirring occasionally, until fruit is very tender and broken down into a sauce, about 45 minutes. Discard cinnamon stick. Cool to room temperature or chill before serving.

Red Velvet White Chocolate {Birthday} Cheesecake

Birthdays are one of my very favorite things. I love socially acceptable excuses to do special things for my friends and family. As for my own birthday (today, if you haven't already guessed), it is unconditionally my favorite day of the year. Happy, happy, happy December 18th!



This Red Velvet White Chocolate Cheesecake is certainly worthy of any celebration, especially a birthday. It's pretty ridiculous, really. An entire white chocolate cheesecake, decadent enough on its own, sandwiched by 2 fat layers of red velvet cake, all held together with cream cheese frosting.



Make this the night before you plan to serve it, an overnight rest in the refrigerator does a world of good. Also, if you're new to cake-baking, I recommend reading up on the merits of applying a crumb coat. You'll definitely want to do that with this bright red baby. Happy birthday, everyone!


This photo is by my friend Jon. Thanks Jon!

Red Velvet White Chocolate Cheesecake
Adapted from Judy In Her Natural Habitat: The Kitchen
Printable Recipe

Red Velvet Cake
Originally from Martha Stewart's Cupcakes

2 1/2 cups cake flour
2 tbsp unsweetened cocoa powder
1 tsp salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 tsp red gel-paste food coloring
1 tsp pure vanilla extract
1 cup buttermilk
1 1/2 tsp baking soda
2 tsp distilled white vinegar

1. Preheat oven to 350 degrees F. Whisk together cake flour, cocoa, and salt.

2. With an electric mixer on medium-high speed, beat sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl. Mix in food color and vanilla.

3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisk well after each. Stir together the baking soda and vinegar in a small bowl (it will foam), add mixture to the batter and mix on medium speed for 10 seconds.

4. Line two 9-inch cake pans with parchment paper or spray generously with nonstick baking spray. Divide the batter equally between the two pans. Bake for 30-35 minutes, or until a tester comes out clean. Transfer pans to a wire rack. Allow to cool before removing the cake from the pan. Cool completely before assembling cake.

White Chocolate Cheesecake
Originally from the Williams Sonoma Baking Cookbook

2 oz white chocolate, chopped
16 oz cream cheese, at room temperature (2 packages)
1/2 cup + 2 Tbsp sugar
1 tbsp flour
2 eggs at room temperature
1 tsp vanilla extract
1 tbsp heavy cream

1. Preheat the oven to 350 degrees F. Melt the white chocolate and set aside to cool slightly.

2. In a large bowl, using an electric mixer, beat the cream cheese on low speed until creamy. Add the sugar and mix slowly until smooth. On low speed, mix in the flour. Turn off the mixer and scrape down the bowl and beater with a rubber spatula. Add one egg at a time and mix until smooth. Scrape down again. Mix in the vanilla and cream until the mixture is smooth. Stir in the melted white chocolate until incorporated.

3. Pour the batter into a parchment paper-lined (or generously sprayed with nonstick baking spray) 9-inch springform pan. Bake for about 30 minutes, or until the center is set when you shake the pan slightly. Allow to cool before removing from the pan. Allow to cool completely before assembling with the red velvet cake.

Cream Cheese Frosting

24 oz cream cheese (3 packages), at room temperature
3 sticks of butter, at room temperature
3 tsp vanilla
3 cups of powdered sugar, plus more to taste

Combine all ingredients in a large mixing bowl and beat with an electric mixer until well combined.

Latkes

Even though eating latkes is a yearly tradition for me on Chanukah, I had never made them myself until now. This recipe from my friend Sarah is so good that I plan to make these every December for the rest of my life!



Even if you don't celebrate Chanukah, these potato pancakes are universally delicious. Using a lifetime of latke-enjoying experience, I can personally vouch for the fact that they're the perfect balance of crispy and moist, with fantastic flavor and color. And don't forget the sour cream or applesauce! I served them with a cranberry applesauce that I'll be sharing soon.

Latkes
Adapted from Sarah, originally from Gourmet
Makes 18-20 latkes
Printable Recipe

1 medium onion
3 lb russet potatoes (about 6)
2 tsp fresh lemon juice
1/3 c all-purpose flour
3 large eggs, lightly beaten
Vegetable oil, for frying

1. Grate onion and potatoes using a box grater or food processor. Place onion in a small bowl, and potatoes in a large bowl. Take handfuls of the grated potato and squeeze out excess moisture. Toss potatoes with onion, lemon juice, flour, 2 tsp salt, and 1 tsp pepper. Add eggs, stir to coat.

2. Preheat oven to 200F. Heat 1/4 inch oil to 360F in a heavy skillet (or wait until a drop of water sizzles in the pan). Scoop 4-5 mounds of potato mixture into skillet (about 1/4 c each). Flatten slightly, and cook until golden brown, 2 1/2-3 min per side. Transfer to wire rack (NOT paper towel) over a baking sheet and keep warm in oven while making more latkes.

3. Sprinkle with a little bit of salt, and serve with sour cream or applesauce.

Stir-Fried Snow Peas & Bok Choy

Another simple, flavorful, and healthy dish from Jaden Hair's Steamy Kitchen Cookbook.



I served this with Coconut Shrimp, also from Jaden's book. These two dishes together were the perfect weeknight meal. They both came together in around 30 minutes, from stepping foot in the kitchen through sitting down to relax and dig in. Not counting, of course, the hour+ my adorable-beyond-belief yet inconveniently slow rice cooker took to do its thing.

Stir-Fried Snow Peas and Bok Choy
Adapted from The Steamy Kitchen Cookbook
Printable Recipe
Serves 4

1 tablespoon high-heat cooking oil
2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3/4 pound baby bok choy, leaves separated (Amy's note: I used regular-sized bok choy and sliced it)
1/2 pound snow peas
1/2 cup store-bought or homemade chicken or vegetable stock or water
2 tablespoons oyster or hoisin sauce
1/2 teaspoon sesame oil

1. Add the cooking oil, garlic, and ginger into a wok or large frying pan. Turn the heat to medium-high. As the oil heats up, the garlic and ginger will sizzle and infuse the oil with flavor. When the oil is hot (be careful not to burn the garlic and ginger), add the bok choy and snow peas. Immediately toss to coat the vegetables in the garlic, ginger, and oil.

2. Stir-fry for 30 seconds. Add the stock or water and oyster sauce and bring to a boil. Cover and cook for 1-2 minutes until the bok choy is crisp-tender at the stem. Drizzle on the sesame oil and serve.

Potato Tomato Focaccia

This bread is brilliant because it looks so fancy, but it's so simple. All it takes is time and a little patience. If you've never made yeast bread before, this is a wonderful recipe to start with. I don't need to tell you how delicious it was, its beauty and flavor speaks for itself.



I used leftover potato guts, but there are directions in the recipe for starting with an uncooked potato.

One helpful hint: use an instant-read thermometer if you have one to make sure your warm water is the right temperature before you pour it over the yeast. If it's too hot or too cold, the yeast won't do its thing. The warm water should be between 110-115 degrees F.

Potato Tomato Focaccia
Adapted from The Wednesday Chef
Printable Recipe

1 medium baking potato
2 cups all-purpose flour, plus more as needed
1 teaspoon fresh or instant yeast
A pinch of sugar
1 1/2 teaspoons salt
2/3 cup warm water (see note above)
3 tablespoons extra-virgin olive oil
1/2 pint of cherry or grape tomatoes, halved
1 teaspoon dried oregano
Coarse sea salt

1. Wash the potato and place in a small saucepan along with enough water to cover the potato by an inch. Place the pot over high heat, covered, and bring to a boil. Add a handful of kosher salt to the water. Simmer until the potato is tender when pierced with a knife, around 20 minutes. Drain the potato and let it cool. Peel the potato and mash finely with a fork. Set aside.

2. Put the yeast in a large mixing bowl along with a pinch of sugar. Add the warm water in a thin stream over the yeast, using a fork to help dissolve the yeast entirely. Let the mixture stand for a few minutes.

3. Pour the flour into the yeast water and stir with a fork, then add the mashed potato and the salt. The dough will be relatively thick and shaggy. Use the fork to incorporate the potato into the flour. Add 2 tablespoons of olive oil and begin to knead the dough by hand. It will come together quite quickly. Knead against the bowl for a minute or so, until it is relatively smooth. Add more flour if the dough is too sticky to handle. Form the dough into a ball and let it rest, covered with a kitchen towel, in the bowl for an hour.

4. Cut a piece of parchment paper to fit the bottom of an 8-inch cake pan. Using your fingertips, gently release the puffy and risen dough from the bowl and place it in the cake pan. Gently tug and pat it out so that it fits the pan. Cover the top of the focaccia with the tomato halves, distributing them evenly. Sprinkle the oregano and a large pinch of coarse salt over the tomatoes, drizzle with the remaining tablespoon of olive oil, and let it rest for another hour.

5. While the focaccia is resting, preheat the oven to 425 degrees F. Bake for 40 minutes, rotating halfway through. Cool on a rack for 20 minutes before removing the focaccia from the pan.

CEiMB: Broccoli & Cheddar Potato Skins with Avocado Cream

It's Thursday, which means it's time for Craving Ellie in my Belly! This week's Ellie Krieger recipe is Broccoli & Cheddar Potato Skins with Avocado Cream, chosen by Anne at Rainforest Recipes.



I rarely make potatoes. I like them, but if I'm going to have something starchy, I infinitely prefer rice, bread, or pasta. So I was glad to have the opportunity to try something new and potato-y, knowing that I was guaranteed to love it since everything else about the recipe sounded great.

The avocado cream blew me away. It's my new go-to guacamole alternative. Now I just need to decide what to make with the leftover potato guts. Besides the obvious mashed, I'd love to hear your suggestions!

As always, I left out the cilantro (Ellie sure does love her cilantro). I also used turkey bacon instead of Canadian. I left the strips whole, cooked them well, and then diced them instead of cutting them before cooking.

Broccoli & Cheddar Potato Skins with Avocado Cream
Adapted from Ellie Krieger's The Food You Crave
Printable Recipe
Serves 4-8

8 small Idaho potatoes (about 2 1/2 pounds total), scrubbed and dried
4 teaspoons canola oil
1/4 teaspoon salt
8 ounces broccoli florets, coarsely chopped (about 4 cups)
Cooking spray
3 pieces Canadian bacon or turkey bacon, finely diced (about 3 ounces)
3/4 cup grated extra-sharp Cheddar (about 3 ounces)

Avocado Cream:
2 scallions, thinly sliced, greens reserved
1 medium avocado
2 tablespoons reduced-fat sour cream
2 tablespoons lime juice
1/4 cup cilantro leaves (optional)
1 clove garlic
1/4 teaspoon salt

1. Preheat oven to 450 degrees F.

2. Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.

3. Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.

4. In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.

5. To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro (if using), garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.

6. Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.

"Baked" Brownies

Have you heard of the "Baked" Brownie? The chocolatey treat that's taking America by storm? Baked is a bakery in Brooklyn, New York. The owners of the bakery authored of one of my favorite cookbooks, Baked: New Frontiers in Baking, and in this book, share their infamously superior brownie recipe with the world.



I'd made and loved other recipes from the book (Lemon Lemon Lemon Loaf, Root Beer Bundt Cake, Pumpkin Whoopie Pies), but this is the one that they're truly famous for, so I had to see for myself. These brownies are so good that they've been endorsed by America's Test Kitchen, the Today Show, and are one of Oprah's Favorite Things.

Brownies typically aren't my baked good of choice unless there's something interesting about them, like cream cheese, oreos, or peanut butter (or all of the above? mmmm....) swirled in. When I first tasted one, I knew they were excellent, but the best brownies in America? I'd had better. After they rested overnight, though, my opinion changed. Best brownies EVER. Most definitely.

The best thing about these brownies is that they'll please a crowd. They're just the right balance of cakey and gooey to appeal to everyone on the brownie-texture spectrum. I dusted mine with a bit of powdered sugar, since that's what my mom always does (hi mom!), but feel free to leave them naked.

"Baked" Brownies
Adapted from Baked: New Frontiers in Baking
Printable Recipe
Makes 24 brownies

1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate (60 to 72% cacao), coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons vanilla extract
Powdered sugar for dusting (optional)

1. Preheat oven to 350 F. Butter or spray with nonstick baking spray the sides and bottom of a 9x13-inch glass or light-colored metal baking pan.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.

3. Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. Cool mixture to room temperature.

4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage, or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Cool completely, then cut into squares, dust with powdered sugar if desired, and serve.

Tightly covered with plastic wrap, the brownies will keep at room temperature for up to 3 days.

Veggie Pot Pie with Cheddar Scallion Biscuit Topping

This time of year, I find myself seeking out traditional comfort foods. Ones that I didn't necessarily grow up with and don't otherwise choose to make or eat, but whose undeniable warmth and heartiness I crave.



I came across this veggie pot pie recipe while I was poking around my Gourmet Today book, and even just thinking about it warmed my heart a little bit. Spending a lazy weekend afternoon in the kitchen chopping vegetables and slowly putting this dish together felt like the ultimate wintry privilege.



If you're a pot pie fan, you'll love this. I can happily recommend the recipe to you knowing that you will be comforted not only by the eating, but also by the process of putting it all together. That is, if you're into that kind of thing!



Veggie Pot Pie with Cheddar Scallion Biscuit Topping
Adapted from Gourmet Today
Printable Recipe
Serves 8-10

For filling
1 1-pound package frozen pearl onions (not thawed)
2 1/2 cups water
5 tablespoons unsalted butter
1 fresh thyme sprig, plus 1/2 teaspoon chopped fresh thyme
Salt and freshly ground pepper
1 medium onion, coarsely chopped
3 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 large parsnip, peeled and coarsely chopped
1 medium boiling potato, peeled and coarsely chopped
10 ounces white mushrooms, trimmed and quartered
1 garlic clove, minced
2 tablespoons all-purpose flour
1 cup whole milk
1 (10-ounce) package frozen peas, thawed

For biscuit topping
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes and chilled
1 cup coarsely grated extra-sharp cheddar (about 4 ounces)
3 tablespoons finely grated Parmigiano-Reggiano
2 scallions, finely chopped
1 1/2 cups well-shaken buttermilk

1. Combine pearl onions, water, 1 tablespoon butter, thyme sprig, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart heavy saucepan and bring to a boil. Reduce heat and simmer, covered, until onions are tender, about 8 minutes. Drain in a sieve set over a bowl; reserve liquid and discard thyme sprig.

2. Meanwhile, heat the remaining 1/2 stick of butter in a 12-inch deep heavy skillet over moderately high heat until foam subsides. Add chopped vegetables, mushrooms, garlic, chopped thyme, and 1/2 teaspoon salt and cook, stirring occasionally, until vegetables begin to brown (bottom of skillet will become crusty), about 15 minutes.

3. Sprinkle vegetables with flour and cook, stirring, for 1 minute. Add reserved onion cooking liquid and milk and bring to a boil, stirring and scraping up brown bits. Reduce heat to moderate and simmer, covered, until vegetables are barely tender, about 10 minutes.

4. Remove from heat and stir in peas, pearl onions, and salt and pepper to taste. Pour into a 9x13-inch baking dish.

5. Put a rack in the middle of the oven and preheat to 450F. Whisk together flour, baking powder, baking soda, salt, and pepper in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in cheeses and scallions, add buttermilk, and stir just until combined.

6. Drop biscuits onto filling in 12 equal mounds, leaving spaces in between. Place baking dish on a foil-lined baking sheet and bake until topping is golden and filling is bubbling, 25-30 minutes. Let stand for 5 minutes before serving.

Chinese Beef & Broccoli

My relationship with beef has had its ups and downs. As a quasi-brooding adolescent, I tortured my parents with my vegetarianism until I arbitrarily decided to start eating meat again one day at age 14. At 16, my first paying job was selling Omaha Steaks, and I was fiercely loyal to red meat like a good Nebraska girl should be until I high-tailed it out of Omaha after high school.



Since then, I've mostly been indifferent to steak. I'll enjoy a filet mignon at a fancy steakhouse about once a year, but otherwise it's fallen out of favor as my protein of choice. Since I started cooking regularly about 2 years ago, I've never managed to get it quite right. Until now. Jaden's recipes have never failed me, and this beef recipe with Chinese-inspired flavors made my night. I'm adding it into my rotation of go-to weeknight meals.

Chinese Beef & Broccoli
Adapted from The Steamy Kitchen Cookbook
Printable Recipe
Serves 3-4

1 lb. flank steak, thinly sliced into 1/8-inch-thick strips
1 1/2 lbs. broccoli, cut into bite-sized florets
1/2 cup water chestnuts (optional)
1 tbsp. high-heat cooking oil
1 tbsp. minced garlic

Beef Marinade:
1 1/2 tsp. soy sauce
1 tsp. cornstarch
1/2 tsp. cooking oil

Stir-fry Sauce
3 tbsp. oyster sauce
2 tsp. Chinese rice wine (or dry sherry)
2 tsp. Chinese black vinegar (or balsamic vinegar)

Jasmine rice, for serving

1. In a bowl, combine the ingredients for the marinade. Add beef, toss, and marinate for 10 minutes at room temperature.

2. Meanwhile, in a small bowl, combine ingredients for the stir-fry sauce.

3. In a wok or large saute pan, add 1 inch of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. Drain.

4. Discard the water in the pan and dry the pan thoroughly. Set the pan over high heat and, when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15-30 seconds, until fragrant. Add the steak, keeping them in one layer, and fry for 30 seconds. Flip them over and fry the other side until cooked through.

5. Pour in the stir-fry sauce and stir to combine. Simmer about 30 seconds. Add the broccoli back into the pan, along with the water chestnuts. Toss to coat well, and serve over jasmine rice.

Raspberry-Filled Lemon Cupcakes

There are not enough cupcakes in my life, and I want to remedy that. Recently, I was in a cupcake-y mood, and I decided to make one of my very favorite flavor combos, lemon and raspberry.



After poring through all of my cookbooks and a few websites, I decided to mix and match recipes for cake and frosting, knowing that my filling would be raspberry jam. I chose a lemon cupcake recipe from Baking Bites, and lemon cream cheese frosting from the Better Homes & Gardens Cookbook. I made 12 large and 24 mini cuppies.



At first, I felt disappointed with how these turned out. The cake was dry (I overbaked), the frosting was far too sweet for my tastes, and my pastry bag/tip/coupler and I got in a fight about the jam. I also like a much stronger, brighter lemon flavor than I felt came through in the final product. However, I'm learning that I'm becoming a severely harsh critic when it comes to my own baked goods. When I brought them to Andy's office, his coworkers devoured them in seconds, and were kind enough to shower me with compliments. After I tasted another mini one (or maybe two!), I decided that they weren't so bad.

I'm definitely going to keep experimenting with this flavor combo. Stay tuned for Take 2 sometime soon. There are many more lemon cake recipes out there than ones specifically for cupcakes, so I might try using a full cake recipe baked in cupcake form. In the meantime, as long as you don't overbake the cake and enjoy extra-sweet frosting, I think you'll enjoy these recipes.

Lemon Cupcakes
Adapted from Baking Bites
Printable Recipe

2 2/3 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, room temperature
1 2/3 cup sugar
1 tbsp lemon zest (or 1 tsp lemon extract)
2 large eggs
2 tsp vanilla extract
1 cup milk
Seedless raspberry preserves or Lemon curd for filling (optional)

1. Preheat oven to 350F. Grease 24 muffin cups with non-stick baking spray or line with paper liners.

2. In a medium bowl, whisk together flour, baking powder and salt.

3. In a large bowl, cream together butter, sugar and lemon zest until light and fluffy. Mix in eggs one at a time, followed by vanilla extract. Stir in 1/3 of the flour mixture, followed by half of the milk. Add another 1/3 of the flour and the remaining milk, then stir in the remaining flour, mixing only until no streaks of flour remain.

4. Divide batter evenly into prepared muffin cups, filling each approx 2/3 to 3/4 full.

5. Bake for 16-19 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed. Cool completely on a wire rack.

6. If desired, use a pastry bag and tip to fill the cupcakes with seedless raspberry preserves or lemon curd.

Lemon Cream Cheese Frosting
Adapted from the Better Homes and Gardens New Cookbook: Bridal Edition
Printable Recipe

6 ounces cream cheese, softened
1/2 cup (1 stick) butter, softened
1 tsp. fresh lemon juice
4 1/2 - 4 3/4 cups sifted powdered sugar
1 tsp. lemon peel

1. In a mixing bowl, beat cream cheese, butter, and lemon juice on low to medium speed with an electric mixer until light and fluffy.

2. Gradually add 2 cups of the powdered sugar, beating well.

3. Gradually beat in remaining powdered sugar until frosting reaches spreading consistency. Stir in the lemon peel.