Do-si-dos (Peanut Butter Oatmeal Sandwich Cookies), Revisted

While visiting Dustin's home in Oregon for Christmas I had the chance to revisit some our our favorite dishes and make them for his family. We made caramelized onion burgers with twice-baked sweet potatoes, Italian lasagna, and garlic chicken. We tossed salads and baked pizzas and I learned how to make his mother's amazing potato salad, which I'll be sharing with you for sure! We also made these cookies. They're peanut butter bliss!

I haven't found a way to adjust the peanut butter frosting ratio just right, so you'll undoubtedly end up with extra. I've never heard of death from frosting excess- so I guess you'll cope. I know 40 cookies sounds like a lot, but really, make the whole recipe. They'll disappear like magic and you'll be wishing you had more!

1/30/09: We bought girl scout cookies by the boxful when I was young, but somehow I've never had a Do-si-do. So I can't tell you whether these taste just like the originals, but I do know that they are scrumptious! Peanut butter sandwiched between peanut butter- it doesn't get any better than that! The oatmeal gives them a soft chewy texture and the frosting is...well, the icing on the cookie! So good. This peanut butter frosting might find its way onto other treats...cupcakes beware!

INGREDIENTS
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
1 cup peanut butter
1 cup white sugar
1 cup packed light brown sugar
2 eggs
2 tsp. vanilla extract
2 cups quick cooking oats

Peanut Butter Frosting:
6 Tbsp. butter, softened
2 cups confectioners' sugar
1 cup smooth peanut butter
5 Tbsp. heavy whipping cream (to desired consistency)

DIRECTIONS
1. Preheat oven to 350 F.

2. In a large bowl, cream together 1/2 cup butter, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.

3. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.

4. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake in preheated oven for 8-10 minutes, or until cookies are golden brown on the edges. Remove from the oven to cool completely on a wire rack.

5. To Make Filling: Cream 3 tablespoons butter with the powdered sugar, 1/2 cup smooth peanut butter, and the heavy cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Makes about 4 dozen sandwich cookies (with more than enough frosting).

(Adapted from All Recipes)

Roasted Vegetable Lasagna

Merry Christmas! I saved this recipe for today since it looked so festive photographed on my mother's Christmas plates! We usually have a ham for Christmas dinner, but perhaps in Italy they eat lasagna. Either way, this meal is fit for a king! Since finding perfection in this authentic lasagna recipe, I didn't have much desire to try any other. But once the idea of a veggie lasagna got on my mind I couldn't resist. If you love roasted vegetables (me, me!) or even if you don't, this lasagna is going to please you.

I hope each of you is somewhere that feels like home this Christmas, soaking in the spirit of the season and devouring the holiday's best dishes! And I wish you a merry delicious Christmas!

INGREDIENTS
1 package no boil lasagna noodles (whole wheat if you can find them)
2 jars (48 oz.) marinara sauce  (your favorite or try this recipe)
mozzarella, grated
Parmigiano Reggiano, grated
Asiago, grated (optional)
fresh basil, chopped

Roasted Vegetables:
1 zucchini, quartered lengthwise and sliced
1 yellow squash, quartered lengthwise and sliced
1 red bell pepper, chopped
1 yellow or orange bell pepper, chopped
8 oz. Cremini mushrooms, quartered
1/2 red onion, chopped
2 large carrots, shredded
6 cloves of garlic (skin left on for roasting)
extra virgin olive oil
salt and pepper, to taste
dash dried oregano
dash dried basil

Ricotta Mixture:
16 oz. ricotta
1/4 cup Parmesan, grated
1/4 cup mozzarella, grated
1 egg
1 clove garlic, minced
fresh basil, julienned
dash dried oregano
pinch nutmeg
salt and pepper, to taste

DIRECTIONS
1. Preheat oven to 400 F. Line a baking sheet with aluminum foil. In a large bowl toss the chopped vegetables with a splash of olive oil, salt and pepper, oregano, and dried basil to coat. Spread the vegetables in an even layer on the baking sheet. Bake in preheated oven for 15 minutes, toss, and continue cooking an additional 15 minutes until tender. Remove from the oven and set aside until ready to assemble the lasagna.

2. To make the ricotta mixture, combine ricotta, Parmesan, mozzarella, egg, garlic, fresh basil, dried oregano, and nutmeg in a large bowl. Stir until well incorporated. Season to taste with salt and pepper.

3. Reduce the oven heat to 350 F. Coat a large glass baking dish (9x13) with cooking spray. Cover the bottom of the dish with a bit of marinara sauce. Place 1 layer of lasagna noodles over the marina (do not overlap). Top with a thin layer of marinara, then spread half of the ricotta mixture over top. Sprinkle a layer of freshly grated cheeses over the ricotta. Next, place on half of the vegetables, followed by another layer of sauce, noodles, sauce, the remaining ricotta, cheeses, the remaining vegetables, sauce, noodles, and the remaining sauce. Top with a generous amount of freshly grated Parmesan, Mozzarella, and Asiago.

NOTE: At this point the lasagna can be covered and refrigerated until ready to bake. You will probably need to increase the baking time if the lasagna is refrigerated first.

4. Cover lasagna with aluminum foil and bake in preheated oven for 30 minutes. Remove the foil and continue cooking another 15 minutes, until the cheese is golden brown and bubbling and the noodles are soft throughout.

5. Remove from the oven and top with freshly cut basil. Let sit for 10 minutes before serving.

Makes a heaping 9x13 pan of lasagna.

(Adapted from For the Love of Cooking)

Cranberry Pistachio Biscotti

Usually I prefer my cookies soft and chewy and biscotti breaks that rule. Biscotti, traditionally an Italian "twice-baked" cookie, is hard and somewhat dry. But somehow still good! Very good in fact. To die for dipped in a steaming mug of hot cocoa! This festive combination uses pistachios and sweet dried cranberries highlighted by fresh orange zest and blanketed in rich white chocolate. You should add it to your Christmas cookie rotation. They're ideal for gift giving because they keep for a relatively long time (they were invented for their storage capabilities, in fact). Box a handful of biscotti with gourmet cocoa mix and a cute mug and you have a creative home-baked gift!

INGREDIENTS
1/4 cup butter (or olive oil)
3/4 cup sugar
2 tsp. vanilla extract
1/2 tsp. almond extract
1 tsp. orange zest
2 eggs
1 3/4 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup pistachios
1/2-3/4 cup dried cranberries (to taste)
12 oz. white chocolate for dipping/drizzling

DIRECTIONS
1. Preheat oven to 350 F. Line a baking sheet with parchment paper.

2.  Combine the sugar, butter, vanilla extract, almond extract, and orange zest in large bowl and beat with an electric mixer until light and fluffy. Beat in the eggs 1 at a time.

3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture until just blended.

4. Form the dough into a long log (approximately 12 x 3 inches) and place on the parchment lined baking sheet. Bake in preheated oven for 30 minutes. Remove from the oven and let cool.

5. Once cooled, Use a serrated knife to cut the log into 1/2-3/4 inch slices. Place the slices on their sides on the parchment-lined baking sheet and return to the oven to continue cooking for 10-15 minutes, until golden. Remove from the oven to cool on a wire rack.

6. Once cooled, dip in melted white chocolate and dust with holiday colored sprinkles (optional).

Makes 16-24 biscotti.

(Adapted from All Recipes and Food Network)

Bird's Nest Cookies (Thumbprint or Thimble Cookies)

This recipe is a Christmas tradition in my family. Every December my mom would begin Christmas cookie production. She'd store stacks of Tupperware containers in the cool garage filled to the brim with holiday treats such as peanut butter balls, and best of all, what we call bird's nest cookies! They're known by many names- thimble cookies and thumbprint cookies, but the general idea is the same. A sweet buttery ball of shortbread is rolled in nuts or coconut and dented with a finger or a thimble (or the end of a spoon in my case). Then they're baked and the "nests" are filled with fruit jelly.

If you've never had a bird's nest cookie it might sound kinda strange, but I promise they're delightful! My little sister who doesn't care much for jam, took one bite and with wide eyes declared the cookie "delicious"! She ate half a dozen. We use my mom's homemade strawberry jam which is the best I've ever had. Someday I'll have to make that on my own!

It's always fun to have recipes that have been passed down through the family. This one came from my grandmother (mom's mom) who died before I was born and so it has a special place in our hearts and our kitchen.

INGREDIENTS
1 1/2 cups salted butter (if you use unsalted be sure to add about 1/2 tsp. salt)
3/4 cup sugar
1 Tbsp. pure vanilla extract
3 cups all-purpose flour, sifted
3 eggs, separated
jam or jelly of your choice (I used raspberry and strawberry)
sweetened dried coconut flakes
walnuts, finely chopped

DIRECTIONS
1. Preheat oven to 350 F.

2. In a large bowl, cream butter with an electric mixer. Add the sugar gradually and mix well.  Lightly whisk the egg yolks then add them to the bowl with the vanilla and flour,mixing until thoroughly combined.  Shape into walnut-sized balls.

3. Place egg whites in a shallow bowl and lightly whisk. Place nuts and coconut in separate bowls. First roll the balls of dough in the egg whites and then in either the nuts or coconut to coat. Place on a lightly greased cookie sheet and dent in the center with a thimble or finger.

4. Bake in preheated oven for 10 minutes. Quickly remove from the oven and re-dent the tops of the cookies. Return the cookies to the oven and continue cooking for about 8  minutes, until golden. Remove from the oven to cool on a wire rack. Fill the centers with jam or jelly while still hot. Once cooled, store in an airtight container. 

NOTE: If using coconut, make sure the oven rack is in the middle of the oven and watch the cookies closely at the end of cooking to prevent the coconut from burning. 

Makes 40-60 cookies, depending on size.

(My mother's recipe.)

Mashed Potatoes with Goat Cheese and Chives

This is not how I typically make mashed potatoes. I had half a block of goat cheese left in my fridge and couldn't resist trying this recipe. Plus, I like chives. I really like chives. They make everything a little bit more yummy. Goat cheese has a strange texture and an odd and intriguing flavor. It melts with mashed potatoes to create a fluffy, creamy mound of goodness. They're just not light in a diet sense. However, better cheese than butter is my motto! Plus, these are so decadent you won't need to smother them in gravy, so you're saving calories there, right?!

INGREDIENTS
3 lbs. Idaho baking potatoes, peeled and cubed
1 Tbsp. butter
6 oz. goat cheese
about 1 cup milk (to desired consistency)
about 1/4 cup fresh chives, chopped (to taste)
salt and pepper, to taste

DIRECTIONS
1. Place potatoes in a large pot and cover with water. Add some salt, cover, and bring to a boil. Reduce heat and simmer 15 minutes, or until tender. Remove from the heat and drain. Add 1 Tbsp. butter, a splash of milk, and mash with a potato masher to the desired consistency, adding more milk as necessary.

NOTE: To ensure your potatoes stay warm you can return them to the stove over low heat while mashing or you can heat the milk before adding it to the potatoes.

2. Stir in the goat cheese just until it melts. Season to taste with salt and pepper. Just before serving stir in the chives. Garnish the top with extra chives (optional).

Serves 6.

(Adapted from Cooking Light)

Sausage, Mushroom, and Pepper Pizza

Sometimes I get so excited to eat what I've created that I forget the finishing touches. Halfway through devouring this cheesy delightful pizza I realized I forgot to add the fresh basil. Such a shame. So I surreptitiously sprinkled some on top, after the pizza had cooled. Not the same, but better late than never. Don't forget the basil (especially if you buy a 3$ bunch of it just for this occasion). It makes it this pizza marvelous (and particularly beautiful).

I have to tell you. Tomorrow we leave for a Christmas vacation. We're on break from school for the next few weeks and so we're heading to Oregon to spend the holidays with Dustin's family. We're quite excited because it's been almost 2 years since we made the trip. But this does mean that I won't be in my kitchen... for 2 weeks! We barely left last night (staying with my parents in DC today) and I'm already experiencing separation anxiety. In theory, I'm looking forward to a break from cooking, but I know I'm going to miss it very much. I've saved a few recipes to share, but my posts may come a little less often until I'm back and caught up.

Feeling sad about the impending separation? Need a comforting slice of cheesy pizza to cheer you up? This recipe will do. It combines classic pork sausage and fresh sauteed veggies for a pizza supreme. It's cheesy, rather greasy, and livened up with fresh cut basil (if you don't forget it!). Make sure to visit the link below for instructions on making the perfect pizza crust. It's my most-utilized recipe on this site.

INGREDIENTS
1 recipe pizza dough
6-8 oz. sweet or spicy Italian pork sausage
1 cup onion, thinly sliced (I used 1/2 of a large white onion)
1 red bell pepper, thinly sliced
8 oz. mushroom mix (I used half cremini and half skitake), cleaned and quartered
salt and pepper, to taste
2 cloves garlic, minced
about 1 cup pizza/marinara sauce
about 2 cups mozzarella cheese
fresh basil, julienned

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. Preheat oven to 450 F.

3. Remove casings from sausage and cook in a large skillet over medium-high heat until browned, stirring to crumble. Add onion, pepper, and mushrooms and saute until tender (about 8 minutes). Stir in garlic and cook for 1 more minute. Season to taste with salt and pepper. Remove from the heat and set aside.

4. Once the crust is prepared, spread a thin layer of tomato sauce over the crust. Top evenly with the sausage and mushroom mixture. Sprinkle with desired amount of cheese.

5. Bake in preheated oven for 8-10 minutes until the crust is golden and the cheese is bubbling. Remove from the oven, sprinkle with fresh basil, and serve. 

Makes 1 large pizza.

(Adapted from Cooking Light)

Soft Ginger Cookies

I'm still new at this. I don't always know what I'm doing. But I learn a lot in the process and can share my new knowledge with you. I'm going to try to be better about using this blogging opportunity to teach my readers about what I've learned. Often I take for granted that you just know everything. But I shouldn't, because once I didn't. For example, before I made these soft chewy ginger cookies (last week), I didn't know about Blackstrap molasses.

I bought a bottle of Blackstrap because it is the natural unrefined version of molasses (has all of the nutrients still in tact). What I didn't know was that when they said "black", they meant it! Thus, the very dark, almost black, gingersnaps! Blackstrap also has a stronger molasses-y flavor and can overpower desserts. Thus, it is typically not recommended for baking. (Unless you like the sharp flavor.) I'd made these cookies before with regular sulfered molasses and they turned out much paler and more mild. I still liked the "healthy" version, but there is a difference.

So there you go. A teaching moment about molasses. This ginger cookie recipe is the best. They're super soft (and stay that way), sweet, and delicious. I never thought myself much of a fan of gingersnaps, but these redefined the dessert for me. I'd recommend the lighter molasses for the classic taste and texture.

INGREDIENTS
2 1/4 cups all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3/4 cup butter, softened
1 cup white sugar OR organic cane sugar
1 egg
1 Tbsp. freshly squeezed orange juice OR water
1/4 cup molasses (blackstrap not recommended)
2 Tbsp. white sugar OR turbinado sugar

DIRECTIONS
1. Preheat oven to 350 F. In a small bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.

2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3. Bake for 8-9 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Makes 24 cookies.

(Adapted from All Recipes)

Peanut Udon Noodles

Peanut butter goodness, that's what this is. This noodle dish is so simple and so scrumptious! I'm so happy I found it. My noodle craving can now be satisfied at home, for cheap. Live I've said before, I'm not much of a pasta girl. But Asian noodles are a different story. They're usually lithe and light, slippery and satisfying. If only I could master the art of eating with chopsticks. I'm terrible at it. I own cheater chopsticks that I carry with me to restaurants. They're connected at the top and work like prongs. No coordination required!

Whenever possible, I try and use whole grains. But this time I was worried it would ruin the result. So I used an Asian wheat noodle known as Udon. The healthier alternative would be Soba noodles (made with buckwheat). To add protein to this dish you could shred a rotisserie chicken and warm it with the sauce or dice and sear your own in the pan before making the sauce. Shrimp would also be excellent. They only take a minute to cook, so add them to the sauce at the end, right before tossing with the noodles.

INGREDIENTS
1/2 cup low-sodium chicken broth
1 1/2 Tbsp. fresh ginger, minced
3 Tbsp. low-sodium soy sauce
3 Tbsp. peanut butter
1 1/2 Tbsp. honey
1/2 tsp. hot chili paste (optional)
3 cloves garlic, minced
8 oz. Udon noodles
green onions, chopped
1 red bell pepper, thinly sliced
roasted peanuts, crushed
fresh cilantro, chopped

DIRECTIONS
1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.

2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a large pan or wok. Cook over medium heat until peanut butter melts and is heated through. Add noodles and red pepper, and toss to coat. (If you find that the sauce is too thick or is glopping up the noodles, slowly add some warm water or chicken broth to thin it out.) Garnish with green onions, peanuts, and cilantro.

Serves 2-4.

(Adapted from All Recipes)

Turkey, Brie, and Pear Panini

I almost forgot to post this recipe! This is the last of the "Thanksgiving leftovers". Thick-sliced turkey breast roasted fresh in your own kitchen makes for the best sandwich. But since Thanksgiving has past, visiting your deli counter would be second best (and is much more appealing than pre-packaged "lunch meats"). You get the enjoyment of watching your selection shaved right in front of you, exactly to your specifications. You know they didn't infuse the packaging with any mystery ingredients and you don't have to wonder how long it's been sitting on that shelf. It doesn't keep as long, but it sure tastes better!

INGREDIENTS
2 slices whole wheat bread
roasted turkey breast, thinly sliced
Brie, thinly sliced
Bartlett pear (or Granny Smith apple), thinly sliced
whole grain Dijon or honey mustard

DIRECTIONS
1. Preheat grill pan or panini press to medium-high heat. Spread mustard one slice of bread. Top with turkey, brie, and pear (or apple) slices. Butter the outside of the sandwich or spray the preheated pan with cooking spray. Grill until the outside is crisp and golden brown and the cheese has melted. Serve warm.

Makes 1 panini.

(Adapted from Tasty Kitchen)

Apple, Pear, and Cranberry Crisp

I thought this would be it. The end of the apples. But two managed to escape being skinned, gutted, and chopped as filling for this dish. Two stalwart Granny Smiths who have avoided multiple cakes and crisps, pies and paninis, and are still vacationing in my fridge. I didn't imagine I'd still be eating fresh-picked Fall apples come Christmas!

I'm not complaining though. Those apples have prompted a slew of absolutely delicious desserts! This being perhaps the last (but by no means the worst). It was one of the best! I can't praise Ina enough for this one! It takes "crisp" to a whole new level. She didn't just include apples, pears, and cranberries, but floral bursts of citrus. And I could taste every flavor! The dried cranberries become plump and juicy, infused with orange and lemon. The cinnamon and nutmeg spice the softened apples and pears. I thought it was completely fantastic! And Dustin agreed, being particularly smitten with the buttery oatmeal crust.

INGREDIENTS
Filling:
2 ripe Barlett or Bosc pears, peeled, cored and chopped
2 crisp apples (I used Granny Smiths), peeled, cored and chopped
3/4 cup dried cranberries
1 tsp. lemon zest
1 tsp. orange zest
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. freshly squeezed orange juice
1/2 cup organic cane sugar
1/4 cup all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Crisp:
1 1/2 cups all-purpose flour
3/4 cup organic cane sugar
3/4 cup light brown sugar, lightly packed
1/2 tsp. kosher salt
1 cup oatmeal
1 cup (2 sticks) cold unsalted butter, diced

DIRECTIONS
 1. Preheat oven to 350 F.

2. In a large bowl combine the fruit with the remaining filling ingredients. Toss to coat. Pour into a 9x13 baking dish or individual ramekins.

3. In a second large bowl, combine the flour, sugars, salt, and oatmeal. Using a pastry cutter or your fingers, blend in the butter until only large crumbles remain (this can also be done with an electric mixer on low). Sprinkle the topping over the fruit to cover it completely.

4. Bake in preheated oven for 50 to 60 minutes until the top is golden brown and the juices are bubbling. Remove to a wire rack to cool slightly before serving. Serve warm with a scoop of vanilla ice cream.

Fills a 9x13 pan.

(Adapted from Food Network)

Mango Pomegranate Guacamole

Tomorrow I finish finals and I'm DONE with another semester of nursing school! It flies by so fast! I remember back in May whimpering about how I might not have enough time to keep cooking once I started school and how that would be the end of my happiness. Well, as you can see, that didn't happen. I've been with you almost every day throughout these eight months of madness! And I am hopeful that I shall continue.

For me this blog has been a constant, a venue for escape, a channel for my creativity and emotion, and a comfort. I can come home after experiencing the new and unexpected (which is an understatement) and feel at home in front of my stove, in my kitchen. And then sit down to a more-often-than-not delicious home-cooked meal with my husband. I like to think that this cooking adventure is preparing me to be able to feed a (future) family and nursing school is preparing me to be able to take care of them! Two things that two years ago I was seriously unsure about. (Sometimes I wonder how I ever got married, because I definitely wasn't "mother" material!) All I know is that I can't imagine my life right now without cooking. That's coming a long ways from a stubborn high-school girl who didn't even know how to hard-boil an egg, and didn't much care to find out!

Dustin wants me to stop talking about myself and tell you about this guacamole. About how much he loved it (me too)! You can make it as spicy or tame as you'd like by adjusting the amount of serrano you use. The fruit is beautiful in contrast to the creamy green avocado. The pomegranates add a tangy crunch and the mango is smooth and sweet. We poured a bowl of baked chips and dipped to our hearts' content.

INGREDIENTS
4 ripe avocados, halved, pitted and peeled
1 cup white onion, finely chopped
2 serrano chiles, finely chopped (this is quite spicy- use more or less to taste)
1/4 cup fresh lime juice
1 cup pomegranate arils
1 cup mango, peeled, pitted, and diced
1/2 cup fresh cilantro, chopped
salt and pepper, to taste

DIRECTIONS
1. In a medium bowl, coarsely mash avocados. Stir in onion, chiles, and lime juice. Season to taste with salt and pepper. Gently fold in the pomegranate seeds, mango, and cilantro. Season with additional salt or lime juice to taste. Store tightly covered in the refrigerator.

Serves 8 (as an appetizer).

(Adapted from Gourmet)

Apple Pomegranate Spice Bread

Pomegranate season is here! Get ready for a cascade of POM-containing recipes! I'd never considered that you could bake pomegranates into bread (or muffins and desserts for that matter)! Since I still have apples sitting in my fridge left from our apple-picking adventures, this loaf made perfect sense.

I was a little leery of what seemed like a small amount of sugar going into the batter. For a whole loaf of sweet bread, it isn't that much. But I was pleasantly surprised when I took my first bite of this spiced apple-pomegranate loaf and it was sweet and mellow. The pomegranates hold their shape and retain their bright ruby color. They also add a pleasant surprising tang!

This loaf actually falls more into the "bread" category than the "dessert" one. It can be made with whole wheat, isn't too sugary, and has very little fat. But it tastes like a treat! I used slightly more apples (and I left the skin on- it wasn't noticeable) and POM arils than the original recipe called for. And it suited me, so I updated the recipe.

INGREDIENTS
1 1/2 cups white whole wheat flour
1/4 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. ground allspice
pinch ground cloves
pinch ground nutmeg
1/4 cup evaporated cane sugar
1/4 cup brown sugar (make sure to break up any clumps)
1 egg, whisked
2 Tbsp. unsalted butter, melted
1/2 cup + 2 Tbsp. (5/8 cup) milk
2 Tbsp. unsweetened applesauce
3/4 cup apples, finely diced (I used part Granny Smith, part Honeycrisp)
1/2-3/4 cup pomegranate arils

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x5 bread pan with cooking spray.

2. In a large bowl mix together all the dry ingredients (flour through sugars). In a separate bowl, whisk to combine the butter, applesauce, milk, and egg. Make a well in the center of the dry ingredients and pour in the wet ingredients, stirring just until blended. Fold in the apples and pomegranate arils. Pour the batter into the bread pan.

3. Bake in preheated oven for about 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Cool on a wire rack before slicing.

Makes 1 loaf.

(Adapted from Streaming Gourmet)

Roasted Garlic, Bacon, and Spinach White Pizza

It's been way too long since I posted a pizza recipe. I made this several weeks ago but had so many holiday recipes to post that it got shoved to the back of the line. If you haven't yet tried my pizza dough recipe, then this is your opportunity! I'm mad about my dough recipe! I'd make pizza every night if I could call it health food. I always make the dough with at least half whole wheat, so there is something nutritious about it!

After making this white pizza, I decided next time I'll use more (or all) Parmesan instead of Ricotta. Parmesan, especially a rich Parm-Regiano, has much more flavor and an intriguing salty bite. If you are going to go with the ricotta dollops, try to use a fresh fuller fat ricotta. And either way, keep the mozzarella.

Oh- I almost omitted such an important step! Make sure you chop the spinach after wilting it. You don't want all the cheese and toppings to slide off after you take a bite because you caught a long strand of spinach. And squeezing out the excess moisture will help prevent puddles from forming on your pizza.

INGREDIENTS
1 recipe pizza dough
1 large whole bulb garlic
extra virgin olive oil
4 slices bacon
10 oz. fresh spinach
1 1/2 cups mozzarella, shredded
3/4 cup ricotta cheese (the fresher the better) OR Parmesan, freshly shaved OR a combo of both
1/4 tsp. crushed red pepper flakes
salt and pepper, to taste

DIRECTIONS
1. Prepare the pizza dough according to recipe directions.

2. To roast the garlic, preheat oven to 400 F. Cut bulb in half about 1/2 inch below the stem. Brush both halves with a generous amount of olive oil. Wrap loosely in foil and roast in preheated oven for about 30 minutes, until soft. Remove from the oven to let cool. Squeeze the cloves out of their skins and using a fork, mash with several teaspoons of olive oil to make the garlic paste.

3. Cut the bacon into tiny pieces and cook on the stove top over medium heat until crisp. Remove from the drippings to cool. Turn the heat to low and add the spinach to the pan (add a few tsp. olive oil if necessary, depending on how much bacon drippings remain). Cook spinach until wilted, seasoning to taste with salt and pepper. Squeeze out any excess water and roughly chop the spinach before topping the pizza.

4. In a small bowl, season ricotta (if using) with crushed red pepper, salt, and pepper, all to taste. If you are using Parmesan you can just sprinkle the red pepper flakes over the pizza.

5. Preheat oven to 450 F.

6. After the dough has risen, prepare the crust. Brush the crust with a light coat of olive oil and then the garlic paste. (Here is when I would season with crushed red pepper if I didn't use it in the ricotta.) Scatter evenly with spinach. Dollop ricotta over the top and sprinkle with remaining cheeses and bacon.

7. Bake in preheated oven 10 minutes, until the crust is golden brown and the cheese is bubbling.
Remove and let sit 5 minutes before slicing.

Makes 1 large pizza.

(Adapted from Culinary in the Desert)

Fresh Cranberry Vinaigrette

This is the most stunning salad dressing I've ever made! I wish I'd captured a picture of it in the glass bottle. Mine turned out just like this photo though. It's bright and bold and beautiful. And 100% natural. The cranberries and sugar glisten in the sunlight. I'd be content to just stare at it. If you do get around to ever tasting it (because, really, it'd be worth making just to look at), you'll be floored by its sweet and fruity flirtiness. I didn't have a plan for what to place this dressing on, I just knew I had to make it. So I rounded up what salad ingredients I had on hand... romaine, red onion, apples, and pecans. But you could get creative with the toppings- try pears, arugula, goat cheese, nuts...! I can guarantee you'll never find a match for this vinaigrette in any shelved bottle!

INGREDIENTS
romaine or mixed greens of your choice
apple, thinly sliced
red onion, thinly sliced
pecans or walnuts, toasted

Cranberry Vinaigrette:
1/3 cup fresh cranberries
2 Tbsp. evaporated cane sugar
1/4 cup white wine (or white balsamic) vinegar
1/2 tsp. Dijon mustard
2 Tbsp. freshly squeezed orange or tangerine juice
6 Tbsp. canola oil (that's 1/4 cup + 2 Tbsp.)
1/8 tsp. salt
1/8 tsp. pepper

DIRECTIONS
1. Combine cranberries, sugar, and vinegar in a small saucepan over medium heat. Cook until the cranberries pop, about 5-10 minutes.

2. Remove from the heat and let cool. Transfer to a blender or food processor and pulse until smooth. Add the mustard and orange juice and blend to combine. With the motor running, stream in the oil. Season to taste with salt and pepper.

3. Serve over a bed of mixed greens, apple and red onion slices, and pecans or walnuts OR over any salad of your choice!

NOTE: This will last at least a week stored in a tightly sealed container in the refrigerator.

Makes about 1 cup.

(Adapted from Culinary Fool )

Turkey Brie & Cranberry Panini

In case you've still got some turkey lurking in your fridge, here's another way to put it to use! From what I've gathered researching recipes, this turkey + cranberry + brie combination is quite common. I tried it for the first time last year with a jar of jellied cranberries I bought. It was good, but with this homemade sauce it's even better! It's the perfect solution for Thanksgiving leftovers! I've got a few more turkey-licious recipes coming your way. I've managed to make 4 different meals with the meat I confiscated from our turkey dinner!

INGREDIENTS
2 slices whole wheat bread (I used a hearty 9-grain)
roasted turkey breast, thinly sliced (think Thanksgiving leftovers)
salt and pepper, to taste
oranged cranberry sauce (or a store-bought version)
brie, thinly sliced
cooking spray or butter

DIRECTIONS
1. Preheat panini press to medium-high heat.

2. Spread cranberry sauce on the first slice of bread. Top with with turkey. Sprinkle salt and pepper over the turkey. Place a layer of brie over the turkey. Top with the second slice of bread.

3. Butter the outside of the sandwich OR spray the grill with cooking spray. Grill panini until the outside is golden and crisp and the cheese has melted. Serve immediately.

Makes 1 panini.

Oranged Cranberry Sauce

I have decided that my absolute #1 definitive pet peeve is a picky eater! Even more annoying is a picky eater who has no reason behind their pickiness. They stubbornly refuse to try certain foods just because they can. Or they have formed a bias against the idea of a food item. I'm married to a partly picky dessert eater (as detailed in this post) and I used to be one (before my food and cooking transformation). And I dislike that former self. I've realized how silly and unfounded my notions were. Look at me now- I enjoy, even love, just about every food I once claimed to hate!

What sparked this outburst? Well, on the way home from the gym this morning I was listening to a morning radio show where callers were sharing their food aversions. Several callers had never eaten an egg. One lady flat out refused to touch a tomato or onion. Eggs, tomatoes, onions? I was astounded. My first reaction was anger: "How can you dislike something you've never tried?!" And then I felt bad for them- these people are missing out on so much deliciousness in life!

I'm not meaning to offend anyone out there, but chances are if you are reading my blog (especially if you are cooking off of it) you don't fall into this category. Or perhaps you do, and in that case, please remember-I still love you! But you really should open your mind (and your mouth) and consider that you might be wrong. I once thought beans and barbecue and seafood were all gross. Truth was, I had never really given them a chance. Now beans of every variety are a staple in my diet, I slather barbecue sauce on everything I touch, and I can't afford to support my seafood loving self. And trying something once doesn't count. Not everyone knows how to prepare something well, so don't let one bad experience turn you off for life. I've even grown some small affection for blue cheese. It'll never be my first choice, but I can acknowledge that it's kinda good!

If there's a place for pickiness in your diet it's in what quality of food you choose to consume. By all means, shun fast food and other seriously unhealthy options. That doesn't make you picky, it makes you wise. Eat real, substantial food and each a large variety of it. Don't ever say no to something you haven't tried (at least twice). Chances are there are very few tastes in this world you'll adamantly dislike. I acknowledge that a broadening of palate comes with age. But once you're an adult, grow up! You'll be a lot more fun to share meals with and a lot more interesting to be around when you aren't turning up your nose all the time. It might seem shallow, but people will genuinely like you more if you share in their likes.

Here's a cranberry sauce recipe that will have the so-called cranberry haters asking for more. It is nothing like the canned concoction (although I profess to like that stuff as well). Serve it with a turkey dinner or as a sweet spread for rolls. It combines fresh juicy cranberries with bright citrus flavor and sultry cinnamon. Simmered for several hours on the stove, it becomes a thick delicious side dish.

INGREDIENTS
12 oz. fresh cranberries
1 orange, zested and juiced (about 1 cup juice)
1 cinnamon stick
1 cup brown sugar (to taste)

DIRECTIONS
1. In a medium saucepan, combine cranberries, orange zest, cinnamon, orange juice, and brown sugar. Add enough water to cover, and bring to a boil over high heat. Immediately reduce heat, and simmer for 1-2 hours, until the sauce reaches the desired thickness. Taste for sweetness, and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool, then refrigerate in an airtight container.

Serves 6.

(Adapted from All Recipes)

Turkey Pot Pie with Cheddar Biscuit Crust

Even though I wasn't involved in the purchase or preparation of our Thanksgiving turkey, my mother was gracious enough to let me leave with a greedy portion of the leftovers. Over the next few days I'll be sharing how I've used turkey leftovers to create creative new meals! On Black Friday we treated ourselves to Thai at our favorite spot in Old Town Alexandria (no time for cooking with sightseeing and shopping on the mind), but the minute I got home from our mini-trip I set about making this Turkey Pot Pie. Instead of a pastry crust this homey one pot dish is topped with Cheddar and Parmesan buttermilk biscuits. Yum.

I made a loud announcement on Turkey Day that nobody was allowed to throw away a single bone, scrap of skin, or any piece of turkey carcass. I needed to make stock! Turkey stock is worth it's weight in gold. I can't afford to purchase the stuff, and even if I could, it wouldn't be near as good as I can make at home. So the morning after our feast I threw the remainders (minus the meat) of our 25 lb. fowl into a huge pot and made my broth. I split the stock with my mom (she deserved some- she cooked the bird!) and brought the rest home.

This recipe originated in Gourmet magazine. I made a few simple changes which included whole wheat pastry flour in the biscuit crust, potatoes instead of parsnips (I've never had a parsnip- something I need to experience!), and upped the cheese. Several raters on Epicurious complained that they couldn't taste the cheese in the biscuits. Such a shame! Make sure you buy sharp Cheddar for stronger flavor and using real Parm-Reg ensures a bolder bite. I didn't hesitate to increase the amount of cheese ever so slightly. And I sprinkled some to melt on top.

Dustin and I gobbled this up. And it didn't feel like leftovers. (But I could eat turkey leftovers every day for a week and still be smiling!) The best part is you can make this year round using chicken instead of turkey. Boil a whole chicken to cook the meat and make the broth, or even easier, buy a rotisserie and a box of low-sodium stock. I bet it would be fantastic either way.

INGREDIENTS
Filling:
4 cups roasted turkey meat, cut into small pieces
3 1/2 cups turkey stock (follow the directions to make your own or purchase low-sodium stock)
1 medium onion, chopped
2 large carrots, peeled and chopped
2 celery ribs, chopped
1-2 lbs. Yukon gold potatoes, diced
1/2 tsp. dried thyme (or 1 tsp. fresh)
3 Tbsp. unsalted butter
8 oz. mushrooms, cleaned and quartered
1/4 cup all-purpose flour
10 oz. frozen baby peas, thawed

Crust:
2 cups whole wheat pastry flour (white whole wheat or all-purpose can be used)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. black pepper
1- 1 1/2 cups extra-sharp Cheddar, grated
1/2 cup Parmigiano-Reggiano, grated
6 Tbsp. (3/4 stick) cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups well-shaken buttermilk

DIRECTIONS
1. To make the stock, separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Let cool and skim the fat off the top. Set aside 3 1/2 cups stock (reserve remainder for another use).

NOTE: I usually add several garlic cloves, a quartered onion, celery, carrot, black peppercorns, and sea salt to the pot and strain them out with the carcass afterwards. I refrigerate any stock that I'll be using immediately and freeze the remainder.

2. To make the filling, cook onion, carrots, celery, potatoes, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.

3. Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. At this point it can be refrigerated and reheated over low heat just before topping with biscuit crust.

4. Preheat oven to 400°F with rack in middle.

5. To make the biscuits, sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in large mounds, leaving spaces between biscuits.

6. Bake in preheated oven until biscuits are puffed and golden brown and filling is bubbling, 25 to 35 minutes. (I sprinkled extra Cheddar cheese on top for the last few minutes of baking.) Let stand 10 minutes before serving.

Serves 8.

(Adapted from Gourmet)

Butter Tarts

My mother is Canadian-American. She comes from a tiny town in Alberta. She has lost her accent and her "eh", but she's still got her traditional Canadian recipes. Our northern neighbors know how to do dessert right. Some time ago I shared with you a recipe for Nanaimo Bars- a rich chocolaty Canadian delicacy. And now I finally got around to making butter tarts. I made them for my brother as a birthday gift. He's a huge fan. It has been years since I'd had one and I'd forgotten how good they are!

These are amazingly simple to prepare. You make a buttery sweet pate brisee (pastry dough), form it into mini tarts, and fill it with a syrupy mixture of butter, sugar, and raisins. (I have detailed the pastry making process in another post, so be sure to visit that link for directions.) The filling is gooey and sweet, with a pleasant chewiness from the raisins. And I absolutely love the flaky, light crust. Don't wait to try this Canadian delight!

INGREDIENTS
1 recipe all-butter pie crust (you will need to halve this recipe, because it is for a double pie crust)

Filling:
1 egg, beaten
1 cup brown sugar
1/3 cup butter, melted
2 Tbsp. milk
1/2 cup raisins
1 tsp. pure vanilla extract

DIRECTIONS
1. Prepare the pie crust and refrigerate 2 hours.

2. Preheat oven to 375 F.

3. Roll out the pie crust on a lightly floured surface. Using a large round cookie cutter (or cup/bowl) cut out 12 circles large enough to fill standard muffin tins. Gently press the crusts into the muffin tins (they should reach up the sides almost level with the top).

4. To prepare the filling, combine all of the ingredients in a medium sized bowl, stirring until the sugar has dissolved (no lumps remain). Evenly distribute the filling among the 12 pastry crusts, filling each about 2/3 full. (Any fuller and they will bubble over when baking.)

5. Bake in preheated oven for 18-20 minutes until the filling is bubbling and the crusts are lightly browned. Remove to cool on a wire rack. Store in an airtight container.

Makes 12 tarts.

(My mom's recipe.)

Spiced Pumpkin Cheesecake

We had a delicious Thanksgiving. My mom roasted a beautiful big bird with all of the trimmings and there was so much food that it almost didn't fit on the kitchen counter! There were classic mashed potatoes and gravy, stuffing, sweet potatoes, green beans, and cranberries. Are you drooling yet? Katelyn (my aspiring chef sister) and I made buttery sweet whole wheat dinner rolls. My greatest contribution to the meal was this pumpkin cheesecake. I'd been saving the recipe it for this occasion. I also made my first pumpkin pie. It was a decent pumpkin pie, but this cheesecake shined far above it.

This recipe is simple and wonderful. The texture is a tad lighter than a dense New York Cheesecake. Almost fluffy. This pumpkin masterpiece is bursting with the flavors of cinnamon, nutmeg, vanilla, allspice, ginger, and cloves! Drizzled homemade caramel sauce and a dollop of real whipped cream put it over the top!

Forget that this cheesecake tastes amazing, I was thrilled enough by how it looks! I was ecstatic when my cake had finished baking and it hadn't yet cracked on top (I used the water bath method). And even after it had come to room temperature on the counter- still no crack! And the next morning when I peeked in the fridge- there it stood: a beautiful round crack-less cake. What luck.

Don't bother waiting until next Thanksgiving to make this pumpkin cheesecake. You've probably got a can or two of Libby's left or a lone pumpkin sitting on your porch- pumpkin season is not over yet! For instructions on how to make your own pumpkin puree follow this link.

INGREDIENTS
Crust:
9 whole graham crackers (about 4 oz.), crumbled
1/4 cup sugar
1 tsp. ground cinnamon
1/4 cup (1/2 stick) butter, melted

Filling:
4 8 oz. packages cream cheese, room temperature
1 1/2 cups sugar
3 large eggs
1 15 oz. can pumpkin puree
1 cup heavy whipping cream
2 tsp. vanilla extract
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/4 tsp. ground cloves

Homemade caramel Sauce

Whipped Cream:
1 cup heavy whipping cream
2-3 Tbsp. powdered sugar
1 tsp. vanilla

DIRECTIONS
1. Position rack in the center of the oven and preheat to 350 F. Wrap a double layer of heavy-duty foil around the outside of a 10-inch springform pan.

2. To prepare the crust, combine graham crackers, sugar, and cinnamon in a bowl or food processor. Blend until graham crackers are very finely ground (if you don't have a food processor you can crush them yourself with a rolling pin). Drizzle butter over. Pulsing, blend until crumbs begin to stick together (or mix by hand with a spatula). Press crumbs onto bottom (not sides) of springform pan. Bake in preheated oven until crust is slightly golden, about 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.

3.To prepare the filling, use an electric mixer to beat the cream cheese and sugar in large bowl until smooth and fluffy. Beat in eggs 1 at a time. Add pumpkin and remaining 7 ingredients. Beat just until blended. Pour filling into prepared crust. Place springform pan in large roasting pan. Add enough water to come halfway up sides of springform pan.

4. Bake cheesecake for 90 minutes, or until slightly puffed and softly set and top is golden. (At this point I turned off the oven and left the door cracked open to gradually cool the cake. After a little while I transferred it to the counter to cool completely.) Transfer springform pan to rack and cool. Cover and refrigerate cake overnight.

5. Using a knife, cut around the sides of the pan to loosen the cake. Release pan sides. Cut cheesecake into wedges and serve drizzled with caramel sauce and a dollop of real whipped cream.

6. For perfect whipped cream, use a bowl that's large enough to allow the cream to double in volume. Refrigerate the bowl and beaters for at least half an hour, or place them in the freezer for 15 minutes, and make sure the cream is very cold. Use the freshest whipping cream available, and add sugar, vanilla, or any other ingredients near the end of whipping; adding them too soon in the process will decrease the amount of volume you achieve.

Makes 1 10-inch cheesecake.

(Adapted from Bon Appetit)

Classic Beef Stew

Happy Thanksgiving! I'm eating at my parent's house this year and so, sadly, I don't have a turkey recipe to share with you. But this beef stew should do. It's warm and inviting for a Winter dinner. A rustic crock pot recipe that couldn't be any easier. I love spending a few minutes on dinner prep during the morning and then returning home to a house wafting with wonderful aromas. And dinner is served!

I bought my stew meat from the same local farmer that I've been purchasing ground beef. Local grass fed beef is leaner and yummier. This recipe is easily adaptable. You can toss in your favorite vegetables or seasonings. Add more garlic, substitute sweet potatoes, whatever you'd like.

INGREDIENTS
1 lb. beef stew meat
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. all-purpose flour
extra virgin olive oil
4 large carrots, peeled and chopped
2 celery stalks, chopped
2 lbs. Yukon gold potatoes, chopped
2 cloves garlic, minced
1 onion, chopped
1 tsp. paprika
1 bay leaf
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups low sodium beef broth
1 Tbsp. tomato paste

DIRECTIONS
1. Preheat olive oil in a large skillet over medium-high heat. Toss beef with salt, pepper, and flour to dredge. Sear beef in preheated pan, a minute or two on each side, until browned. Transfer to a slow cooker.

2. Add the remaining ingredients (carrots through tomato paste) to the slow cooker. Cook on high for 4-6 hours (mine was perfectly done after 5 hours) or on low for 10-12 hours, until the meat is tender.

Serves 4.

(Adapted from All Recipes)

Sweet Potato Rolls, Revisited

Have you figured out yet that I'd be happy if all I did was bake bread? And could eat my homemade bread all day long and never grow round. That's my fantasy. But instead I make dinners and desserts and bread on occasion. And I balance the bread consumption with physical activity. I used to be a work out fiend. But I've realized you don't have to exhaust yourself at the gym every day to stay in shape (and prevent weight gain) if you eat well the majority of the time. I manage to fit in a few intense workouts a week and the rest of the time I keep myself moving in the good old-fashioned (and free!) ways- stairs, brisk walks, and running around the kitchen cooking!

I'm no expert on the subject, but I do have a degree in the science of exercise and could tell you all about the national recommendations for physical activity and how many servings of protein should accompany it. But those are just numbers, not reality. The truth is, each of us is different and need different levels of activity and different amounts of food to reach a place where we're happy in our own skin (and functioning our best). There are helpful guidelines to follow, but we really have to figure it out for ourselves.

When I was younger eating healthy and exercising was about staying thin and looking my best. While it worked, it was such a chore. Since I've grown up slightly my focus has changed. Probably the change of attitude has come from studying health and nutrition for four years and now witnessing the effect of bad lifestyle choices on my patients. My new motivation is not so superficial- I now have a deep rooted desire to be as healthy as I can. I don't want to be the patient in the hospital bed who experienced a stroke at age 50 and no longer recognizes her husband and children. I do want to be around to see my (future) children as adults and to pass on healthy habits to them. This shift of focus has made staying disciplined a whole lot easier.

I could ramble on about my passion for nutrition and healthy eating all day long. But I know you won't stick around, so I'll stop. There's always room for bread (and all baked goods) in your diet. Just not as much room as there is for fruit, vegetables, and lean dairy and protein. You've seen that I try to bake with whole wheat. If I'm eating white bread, it's dessert. These soft, fluffy, scrumptious sweet potato rolls are 100% whole wheat! They definitely deserve a place at the dinner table.

2/25/09: I had made this roll recipe several times in the past without much success. Tonight they were unbelievable! To obtain the same fluffy and light sweet potato rolls pictured above, I suggest two essential ingredients: white whole wheat flour and vital wheat gluten. Often baking with whole wheat weighs things down. It is just heavier by nature and you end up with a dense unpleasant texture (and sometimes even taste). Not here! This flour works miracles! The addition of vital wheat gluten ensures an even higher rise and fluffier result. On their website, Arrowhead Mills promises that upon using their vital wheat gluten your baked goods "will rise above the rest"! They explain that "gluten is the natural protein portion of the grain and is separated from whole wheat with pure water. It is responsible for the stretchiness of dough and for the shapes that baked goods hold." All you have do is add 1 1/2 tsp. gluten for each cup of flour, sift them together, and then proceed as normal. It is a trick, often used by professional pastry chefs, to ensure your whole wheat baked goods don't fall flat!

I was not only astounded by the beauty of these rolls, but also the taste! (I find baking with yeast the most challenging, and yet the most rewarding when it turns out right!) They are slightly sweet, with a rich earthy undertone. I guarantee that even those who loathe sweet potatoes will be converted! Top with a dab of butter and/or a drizzle of honey. There's no way you'll be stopping after just one!

INGREDIENTS
1 Tbsp. active dry yeast
2 Tbsp. honey
1 1/2 cups sweet potato, pureed (Poke a fresh sweet potato with a fork several times and then microwave it on high for about 10 minutes, until it is soft and the skin peels off easily. Then mash and/or puree it.)
1/2 cup warm water (100-110 F)
3 Tbsp. butter, melted
1 tsp. salt
2 eggs, slightly beaten
3 cups white whole wheat flour, plus extra for kneading

4 1/2 tsp. vital wheat gluten (available at health food stores and many grocery chains)

NOTE: Instead of using vital wheat gluten you could incorporate some bread flour (try 1/2 or 1 cup) to increase the protein content.

DIRECTIONS
1. In a large mixing bowl, dissolve honey in warm water. Add the yeast and let stand 10 minutes until foamy.

2. Add sweet potato, butter, salt, and eggs. Stir to mix well.

3. Sift together flour and vital wheat gluten. Stir in 3 cups of flour mixture until the dough pulls away from the sides of the bowl. Turn dough out onto a lightly floured surface. Knead 2 to 3 minutes, adding just enough flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball.

4. Place in an oiled bowl, and turn dough to coat the surface. Cover, and let raise about 1 hour or longer.

5. Punch down, and allow dough to rest for 2 minutes. Divide dough and form into 12-15 rolls. Place on a lightly greased cookie sheet or in a 9x13 pan. Cover and allow to rise until doubled, about 1 hour.

6. Preheat oven to 375 F. Bake for 15-18 minutes until the centers are cooked through and browned on top. Serve warm.

Makes 12-15 rolls.

(Adapted from All Recipes)

Beef and Bean Chimichangas

I made this with Dustin in mind. I'm sure I've mentioned before that previous to my love affair with cooking, my husband lived on frozen burritos and microwave pizzas. Yes, I'm slightly embarrassed. Those were our undergrad college days. (When anything goes- right?!) We are now back in school (actually it never really ended) working on our second round of 4 year degrees and our eating habits have much improved.

Even though he appreciates the home cooked meals, sometimes Dustin gets a craving for the junk he lived on. My compromise is making him meals that remind him of his snack-food favorites. Beef and bean chimichangas (they come in oversized bags at Costco) were a staple in our freezer and now I've recreated them (with a healthier twist, of course)! For nostalgia's sake I even threw a few in the freezer that he could microwave whenever he gets the urge. Funny thing is, these turned out so good that I'm the one who has been sneaking them for lunch!

This is easy to prepare, family-friendly (kids in mind), and can be refrigerated/frozen/reheated at any point. Almost as convenient as the processed and packaged kind. But so much better (tasting and for you)!

INGREDIENTS
1 lb. lean ground beef
extra virgin olive oil
1 onion, diced
1 green bell pepper, diced
4 garlic cloves (or 1 tsp. garlic powder), minced
salt and pepper, to taste
1 1/2 cups corn
2 tsp. chili powder
1 tsp. ground cumin
2 cups taco sauce or salsa (I used chunky salsa)
sharp Cheddar cheese, shredded (as much as you want)
12-16 large whole wheat tortillas
2 cans refried beans (I used refried black beans with jalapenos)
butter, for brushing

lettuce, shredded
tomatoes, diced
sour cream

DIRECTIONS
1. Brown ground beef in a large skillet over medium heat. Drain, remove beef, and set aside. Add about 1 Tbsp. extra virgin olive oil to the pan along with the onions and green pepper. Saute until they begin to soften. Stir in the garlic, chili powder, and cumin. Cook for several more minutes. Add the corn and return the ground beef to the pan. Stir in the salsa/taco sauce and cook until heated through. Season to taste with salt and pepper.

NOTE: This filling can be made ahead of time and refrigerated until ready to use.

2. Preheat oven to 350 F.

3. To assemble the chimichangas, heat the tortillas in the microwave until soft and pliable. Spread a layer of refried beans over the center of each tortillas. Top with several spoonfuls of the beef filling and a generous portion of Cheddar cheese. Roll up the tortillas tightly and secure with a toothpick (optional). Place on a foil-lined baking sheet that has been brushed with butter or lightly sprayed with cooking spray. Brush the outside of the chimichangas with melted butter. Sprinkle extra cheddar cheese on top (optional).

4. Bake in preheated oven for 20 to 30 minutes (longer if your filling was cold) until crispy and brown on outside. Remove from the oven and serve topped with lettuce, tomatoes, and sour cream.

NOTE: These can be frozen before or after being cooked and baked later or reheated in the microwave!

Makes 12-16 chimichangas (depending on the size of your tortillas).

(Adapted from All Recipes)

Chipotle Chicken Panini

This is true comfort food... a greasy cheesy chicken panini! Bacon and red onions add a delightful crunch, while chipotle-lime mayonnaise adds some spice that's counteracted by the sharp Cheddar and shaved chicken. My panini infatuation was triggered by Panera Bread's extensive selection of sandwiches. I quickly discovered that I could make most of them at home- in a much healthier manner! (Restaurants add way too much sodium and other preservatives that it's best to avoid.) Paninis make the perfect lunch, snack, or quick dinner fix. I use a panini press, but you can always heat up a griddle or ridged grill pan and flatten the panini by placing a second pan on top (just make sure to flip halfway through).

INGREDIENTS
4 slices whole wheat sourdough or artisan bread
tomato, sliced
red onion, thinly sliced
chicken breast, cooked and thinly sliced
sharp Cheddar cheese, thinly sliced
bacon, cooked until crisp and crumbled (about 1 slice per sandwich)
salt and pepper, to taste

Chipotle Mayonnaise:
1/4 cup mayonnaise
squeeze of fresh lime juice, to taste
1/2 of a chipotle pepper in adobo, minced
salt and pepper, to taste

NOTE: If you don't have canned chipotles in adobo, you could use chipotle chili powder and/or ancho chili powder and lime juice to taste.

DIRECTIONS
1. To make the chipotle mayonnaise, combine the mayonnaise and chipotle pepper in a small food processor. Pulse to combine. Blend in lemon juice (somewhere between 1/2-1 tsp.). Season to taste with salt and pepper.

2. Preheat panini press. (I spray mine with cooking spray right before placing the sandwiches on.)

3. Spread mayonnaise on one side of each slice of bread. Top two of the slices with Cheddar, chicken, tomato (I like to sprinkle them with salt and pepper), onion, bacon, and the second slice of bread. Grill on the panini press until the cheese has melted and the outside is crisp.

Makes 2 paninis.

(Sandwich inspired by Panera, Mayonnaise adapted from Bobby Flay)

Pumpkin Butter (& Pumpkin Roasting)

I need to get something off my chest. I have a picky eater in my house. And it's not me. Since there are only two of us, it should be pretty clear who I mean. In all fairness, he is willing to try most dinner dishes I serve. But when it comes to dessert, it's another story. I find this strange. He has a severe sweet tooth and yet is extremely finicky when it comes to what his treats contain. OK, here I go with the list... the foods that Dustin (I had to name names eventually) finds repulsive: coconut, raisins, pretty much most dried fruit except for Craisins, most nuts (especially when in desserts), fresh fruit baked into breads, whipped cream, marshmallow (except in smore's), anything too rich (chocolate decadence), anything with too much peanut butter (there is no such thing), PUMPKIN ANYTHING, and on occasion/when convenient he claims to dislike caramel and cheesecake.

That list eliminates 90% of baked goods! Astounding, I know. It leaves us two main options: chocolate chip cookies and brownies. I think he'd be happy if that's all I ever made. But you know me. I'm the queen of variety, of trying new things. And I like, even love, every single one of the things on that list. This presents a problem. It means when I want to bake oatmeal raisin cookies or pumpkin cake, I have to eat them all by myself or they're going to waste. (Or I share with my friends. Thank goodness for friends. It's not hard to make them when you're giving away sweets all the time!)

Mostly, I find it frustrating that so many foods that I find delightful, delicious, and that I salivate just dreaming about, Dustin despises. How can this be? How are our taste buds so innately different and how did we two oppositely opinioned eaters end up together? OK, I confess: I'm exaggerating a wee bit. I have to give him some credit. For me, he will break his own rules quite often. Like several weeks ago when I made a Caramel Apple Pecan Cheesecake (I think that one breaks at least 4 rules at once) and he tried a bite and then finished off the rest of the cake! I swear it is that good! He'll eat whipped cream and berries on angel food cake and chocolate-peanut butter cupcakes, but don't even bother with the pumpkin or raisins. Never gonna happen. I guess I should take it as a compliment that he often turns out to like what I bake despite its forbidden contents.

Maybe he's not unusual. Are you, dear reader, that picky as well? Maybe I, who can't think of a single dessert-like food I don't like, is the strange one. Whew! So now that that's out there, let's talk about pumpkin butter. This is what started me on my rant- this dreamy pumpkin treat! (Not Dustin approved.) I've bought jars of pumpkin butter in the past and I never knew how simply I could make my own. I bought a baby roasting pumpkin to start from scratch but you could use canned puree as well. After combining a few ingredients (mostly spices) and simmering them on the stove, you have created a thick and luxurious sweet pumpkin spread. I like mine on toast, bagels, English muffins, pancakes, waffles, anything that resembles bread. People even make pies with the stuff (not sure how, but Google could help you with that)!

INGREDIENTS
2 1/2 cups pumpkin puree (1 4 lb. pumpkin cooked)
1 cup apple cider
1 cup brown sugar
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. salt
1/2 tsp. pure vanilla extract

DIRECTIONS
1. Prepare (or purchase) pumpkin puree.

NOTE: For detailed instructions on making pumpkin puree from scratch follow this link over to The Kitchen Sink. In short, I cut my 4 lb. pumpkin in half, scooped out the guts, and placed the pumpkin cut side down on a foil lined sheet pan. I roasted it in a preheated 400 F oven for 1 hour until soft. I let it cool and then removed the skin. I first mashed the flesh with a potato masher and then transferred it to the food processor to puree. Then I placed it in a thin dish towel (I didn't have any cheesecloth) suspended in a glass bowl, covered it with plastic wrap, and let it sit in the fridge over night. In the morning I gave it one last squeeze, drained off the water, and had thick pumpkin puree!

2. Combine all ingredients (pumpkin puree through vanilla) in a medium sized saucepan. Bring to a boil over medium heat; reduce heat and simmer 20 -30 minutes, stirring occasionally. Store in an airtight container in the fridge.

(Adapted from Eggs on Sunday and The Kitchen Sink)

Twice Baked Sweet Potatoes

This is my new favorite way to eat a sweet potato! No sugar, no streusel, no marshmallow fluff- nothing sweet about it. A savory, wholesome recipe. Sour cream, Canadian bacon (much healthier and awesome in this recipe, but you can use real bacon if you must), Cheddar cheese, and chives get smashed with sweet potato innards and stuffed back into the skin. Then you sprinkle a few more shreds of cheese on top and place them in the oven until the cheese is bubbling and the outside is crisp.

I suppose you could use this same recipe with a regular baking potato. But how boring. Plain Jane potatoes have so much less color, less flavor, less nutrition (it's true!), and less fun. It's the combo of the mildly sweet potato center and the salty savory additions that makes this dish so delish!

INGREDIENTS
2 medium sized sweet potatoes, scrubbed clean and dried
4 slices Canadian bacon, cut into tiny cubes (or real bacon, cooked and crumbled) (optional)
1/4 cup sour cream
1/4 cup sharp Cheddar cheese, grated
2 Tbsp. fresh chives, chopped
salt and pepper, to taste

NOTE: All these ingredient amounts are approximate. Use more or less of any ingredient to taste.

DIRECTIONS
1. Poke several holes in each sweet potato with a knife or fork. Wrap each sweet potato in a paper towel and place in the microwave. Cook on high until the potatoes are soft in the middle. (Some microwaves have a potato setting.) For a medium sized potato it will take about 10 minutes. You can cook them in the oven but it takes much longer.

2. Preheat oven to 400 F.

3. Remove the potatoes from the microwave. Once they are cool enough to handle, cut in half, and scoop out the centers into a small bowl. Combine the sweet potato flesh with the sour cream, Canadian bacon, Cheddar cheese, and chives. Season to taste with salt and pepper. Mash together with a fork or spoon. Stuff the potatoes with the mixture. Sprinkle with a little more shredded cheese.

4. Place stuffed potatoes on a foil lined baking sheet, sprayed with cooking spray. Bake in the preheated oven for about 10 minutes, until the cheese has melted and the skin has started to crisp. Remove from the oven, top with a dollop of sour cream and sprinkle with more chives (both optional). Serve immediately.

Serves 2.

(Adapted from Health)

Black Pepper-Molasses Pulled Chicken

Look at me, I've gone all Sandra Lee on you! And I dislike Sandra Lee very much (even more than Rachel Ray). She's my least favorite food TV personality. I disagree with her whole food philosophy: whatever is quickest, cheapest, and processed. That's not me- usually.

I didn't totally sell out. I did make those buns myself (several weeks ago though- they kept nicely in the freezer) and I didn't pull the chicken out of a can or vacuum packed plastic. I did go for the convenience of store-bought rotisserie chicken. Warm and enticing right off the spit.

Some nights I'm tired. I don't have the time or energy to roast a raw chicken or slow simmer our dinner. What makes this meal "semi-homemade" is the fact that I bought precooked chicken, shredded it, and reheated it in a super easy sauce. The black pepper-molasses barbecue sauce is a conglomeration of bottled ingredients: ketchup, molasses, mustard, vinegar, and a few spices. So fast. So simple. Sandra would be proud.

The original recipe from Cooking Light calls for chicken thighs stewed in the sauce on the stove top. I like using breasts for a healthier sandwich and using a rotisserie made the whole process 10 times quicker. If you want to cook the meat yourself, you can visit the link and follow the directions.

The result is not earth shattering. You won't proclaim this the best meal you've ever had. But for the effort, it's darn good and definitely filling. I served our pulled chicken sandwiches alongside Stuffed Sweet Potatoes, which I promise will change your life. (That recipe coming tomorrow!) I like having easy recipes to fall back on when life gets busy. Nothing wrong with taking shortcuts once and a while. And I did it with all natural, inexpensive ingredients!

INGREDIENTS
6 Tbsp. ketchup (1/4 cup + 2 Tbsp.)
2 Tbsp. cider vinegar
4 tsp. Dijon mustard
2 Tbsp. molasses
1 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1/4 tsp. ground ginger
salt, to taste
1 rotisserie chicken, meat pulled off the bone and shredded
whole wheat sandwich rolls

DIRECTIONS
1. In a large saucepan, whisk together all of the sauce ingredients. Bring to a boil, reduce heat to low, add chicken, and simmer for a few minutes until the chicken is heated through. Season to taste with salt and pepper. Serve on sandwich rolls.

Serves 4.

(Adapted from Cooking Light)

Chunky Apple Cake with Cream Cheese Frosting

Have you noticed how many dessert recipes I've been posting lately? I bet you can't stand it! I bet you're all thinking, "what happened to the healthy Jessie we knew?". ;-)

Well, first of all, the Holidays are here and I'm infected with the spirit of baking goodies. And more honestly, my cooking hasn't been as successful lately. I go through phases where my baked goods fall flat and my dinners are divine. And then sometimes I can bake a mean cake, but dinner doesn't wow. I'm stuck in the latter. It's not that I can't cook anymore, I'm just not consistently happy with the results. I've still got a few healthy and substantial meals to share with you, but I'm really on a roll with the treats! Just in time to indulge for the Holidays!

This recipe was another attempt to utilize the pounds of apples filling up my fridge. It comes from Southern Living and is a delicious apple cake. I was impressed by how many apples went into the batter (which is extremely thick- more of a "dough"). You almost have to knead them into the batter/dough and then push it into the pan. You'll be thinking, how is this going to bake into a cake? But the oven heat performs yet another miracle as the batter puffs up and engulfs all the apples.

And then you spread a thick layer of cream cheese frosting over top. You cut a slice (careful, not too big), and you take a bite of this decadent, moist, apple-dense, cinnamon-spiced cake.

INGREDIENTS
1/2 cup (1 stick) butter
1 cup white sugar
1 cup brown sugar
2 large eggs
1 tsp. pure vanilla extract
2 cups all-purpose flour (I bet whole wheat would work well)
1 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
4 Granny Smith apples, peeled and sliced
1 cup walnuts, toasted and chopped (optional)

Cream Cheese Frosting:
1/4 cup butter, room temperature
8 oz. cream cheese, room temperature
pinch salt
1 tsp. pure vanilla extract
2 cups powdered sugar

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x13 baking pan.

2. In a large bowl, combine butter, sugars, eggs, and vanilla. Stir until well incorporated. Add the flour, baking soda, cinnamon and salt to the butter mixture and stir until blended (batter will be very thick). Fold in the apples and 1/2 cup walnuts (optional). Spread into prepared 9x13 pan.

3. Bake in preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack completely before frosting.

4. To make the frosting, combine butter, cream cheese, vanilla, and salt in a medium bowl. With an electric mixer, beat on medium until smooth. Gradually add the powdered sugar and beat on high until light and creamy. Keep in the refrigerator until ready to use. Once the cake has cooled, spread the frosting in an even layer over the top. Sprinkle with remaining toasted walnuts (optional) and serve.

Makes a 9x13 cake.

(Adapted from Southern Living)