Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting

I've spent my week between textbooks and computer screens and the operating room. Dodging scalpels and specimens. Mostly trying to stay out of the way. There's been a lot of reading, so it feels like I'm right back in school. But the best part is I'm getting paid to study, to learn, to observe. To watch laproscopic surgeries and joint replacements. It's a sweet deal. (If you love that kind of thing. I sure do.)

I'm not getting as much quality time cooking. Dinners are rushed and I look forward to the weekend when I can waste a few hours in the kitchen. When I'll have time to bake. Almost every week I pick a treat to make. Last Sunday, in honor of Easter, I chose carrot cake. In the form of cupcakes (which I've never done before). What intrigued me about this recipe was the inclusion of white chocolate in the frosting. White chocolate + cream cheese on top of carrot cake- it sounded amazing! And I'm here today to tell you, it was. These cupcakes were moist and scrumptious! They're stuffed with walnuts and crushed pineapple but you could always add some raisins and shredded coconut to kick it up another notch. So take some time for yourself this weekend and get to baking. Cupcakes are calling...

Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting

INGREDIENTS
Carrot Cake Cupcakes:
3 eggs
1 1/2 cups white sugar
1/2 cup brown sugar
3/4 cup canola oil
1 1/2 tsp. pure vanilla extract
3 cups carrots, peeled and shredded
3/4 cup crushed pineapple
2 1/4 cups all-purpose flour
2 tsp. baking soda
3/4 tsp. salt
2 1/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/2 tsp. ground ginger
3/4 cup walnuts, chopped + extra for garnish

White Chocolate Cream Cheese Frosting:
8 oz. cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 oz. white chocolate
1 tsp. pure vanilla extract
2 Tbsp. heavy cream
3 cups powdered sugar

DIRECTIONS
1. Preheat oven to 350 F. Line or lightly grease two cupcake pans.

2. In a large bowl, beat eggs and sugars with an electric mixer until frothy. Beat in the oil and vanilla. Stir in the carrots and pineapple.

3. In a separate bowl, whisk to combine flour, baking soda, salt, and spices. Add to the wet ingredients and mix until evenly moist. Fold in the chopped walnuts.

4. Divide batter among the prepared cupcake pans and bake in preheated oven for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove cupcakes from the pans and cool completely on a wire rack before frosting.

5. To make the frosting, melt chocolate in a small saucepan over medium heat, stirring until smooth. Allow to come to room temperature. Cream butter and cream cheese with an electric mixer until smooth. Mix in the melted chocolate, vanilla, and heavy cream. Gradually beat in the powdered sugar until fluffy. Spread over cooled cupcakes and top with chopped walnuts.

Makes 24 cupcakes.

(Adapted from All Recipes)

Potato Leek Gratin

Traditionally we have Easter dinner with my family. My mom cooks a spiral ham. There's mashed potatoes and homemade rolls. And of course, gravy. But this year they ditched us and went out of town to spend the holiday elsewhere. After I got over feeling left behind, I realized this would give me the chance to make my first Easter dinner all on my own! There was no question that pork would be involved. It's required. And potatoes of some sort almost seem a given. But instead of ham, I prepared my favorite pork tenderloin. And instead of mashed spuds, I chose au gratin.

My crescent rolls didn't rise (too hot of water will kill yeast). Such an elementary mistake. They were flat, but still tasty- thankfully. But this dish couldn't have turned out better. Thin tender layers of creamy potato and leeks baked under a crisp cheesy crust. Heavenly. And the perfect pairing for the juicy pork tenderloin. Not only was this gratin dangerously good, but convenient too! It can be prepped hours (or possibly a day or two) in advance and then baked right before mealtime.

Potato Leek Gratin

INGREDIENTS
4 Tbsp. unsalted butter
4 large leeks, trimmed, halved lengthwise, and thinly sliced
3 lbs. Yukon gold potatoes, peeled and sliced 1/8-inch thick
1 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
4 sprigs thyme
2 cups whole milk (low-fat would be fine)
2 large cloves garlic, minced
2 bay leaves
1/2 tsp. nutmeg, freshly grated
1 packed cup Gruyere, grated
1/2 cup Parmesan, freshly grated

DIRECTIONS
1. Preheat oven to 350 F. Butter a 9x13 baking dish.

2. Toss potatoes with 1 tsp. kosher salt and 1/2 tsp. freshly ground black pepper. Layer the potato rounds in the prepared baking dish.

3. Melt butter in a large skillet over medium heat. Add leeks, remaining 1/2 tsp. salt and 1/2 tsp. pepper, and sprigs of thyme. Cook, stirring frequently, until the leeks are tender and golden, 5-7 minutes. Discard the thyme and scatter the leeks over the potatoes.

4. Add garlic, bay leaf, and milk to the skillet, scraping up any brown bits from the bottom of the pan. Simmer gently for 5 minutes. Stir in the nutmeg. Pour the milk mixture over the leeks and potatoes and top with the Parmesan and Gruyere.

5. Cover with aluminum foil and bake in preheated oven for 40 minutes. Uncover and bake until cheese is bubbling and golden, 15-20 minutes longer. Let cool slightly before serving.

Serves 8-10.

(Adapted from The New York Times)

Caramelized Fennel and Sweet Onion Pizza

I can't remember the last time I was this tired. Today I had all the best intentions of making it to the gym after work and then preparing dinner, but instead I came directly home and collapsed on the couch. And woke up much later. Thank goodness for Easter leftovers. (The recipes for which I'll be sharing with you later this week.) I'm sure eventually I'll adjust to my new schedule. And that someday I'll have the energy to cook on a weeknight again. I forgot how exhausting being busy is.

Over the weekend I found the time to make pizza. To stand over the stove and slow-cook thin slices of fennel and onion until golden and tender. And lovingly pile them on top of my homemade pizza crust alongside browned chicken sausage, Gouda, and olives. The fennel was a special touch. I've only cooked with it once or twice before. I find its flavor overwhelming in its raw form, but not like this. Caramelized fennel is soft and sweet with just a hint of anise. How I wish I was nibbling on a slice of this pizza right now, instead of merely writing about it!

Caramelized Fennel and Sweet Onion Pizza

INGREDIENTS
1 recipe pizza dough
1 link (~ 3 oz.) chicken sausage (I used Tuscan flavored chicken sausage)
1 Tbsp. extra virgin olive oil
1 large bulb fennel, halved and thinly sliced
1 large yellow onion, halved and thinly sliced
salt and freshly ground black pepper, to taste
1/3 cup kalamata olives, pitted and diced (optional)
1 cup Gouda, shredded
1 cup mozzarella, shredded
fresh chives, chopped for garnish

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. While dough is rising, crumble and brown sausage a skillet over medium heat until cooked through. Remove sausage from the pan and set aside. Add olive oil, fennel, and onion to pan. Season with salt and pepper. Reduce heat to medium-low and cook, stirring frequently, about 30 minutes, until golden brown and caramelized.

3. Preheat oven and pizza stone to 450 F.

4. Top prepared crust with sausage, fennel and onion mixture, and olives (optional). Sprinkle with Gouda and mozzarella.

5. Bake in preheated oven for 10-12 minutes until the crust is puffed and golden brown and the cheese is bubbling. Remove from the oven and let cool several minutes before slicing.

Makes 1 large pizza.

(Adapted from Cooking Light)

Peanut Butter Fudge Brownies with Salted Peanuts

I like chocolate. But I love peanut butter. The two of them together- even better. Especially in the form of a brownie. These three-layer brownies start with a thick and fudgy base studded with roasted salted peanuts. Then there's a smooth layer of peanut butter frosting (you can choose to go chunky if that's your thing). And last a thin layer of rich chocolate ganache sits on top. I suggest cutting these into little squares as they are seriously decadent and best enjoyed in small quantities. (With a refreshing glass of milk or creamy cool ice cream, obviously.)

Peanut Butter Fudge Brownies with Salted Peanuts

INGREDIENTS
Brownies:
3/4 cup (1 1/2 sticks) unsalted butter
7 oz. bittersweet or semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped (I skipped this and used 10 oz. of bittersweet Ghirardelli chips)
1 1/2 cups sugar
1 1/2 tsp. pure vanilla extract
1/4 tsp. salt
4 large eggs
1 cup all-purpose flour
1 cup roasted salted peanuts, coarsely chopped

Peanut Butter Frosting:
1 cup chunky peanut butter (I used smooth natural peanut butter)
1/4 cup (1/2 stick) unsalted butter, room temperature
3/4 cup powdered sugar
1/8 tsp. salt
1/8 tsp. ground nutmeg
1 Tbsp. whole milk
1 tsp. pure vanilla extract

Ganache:
7 oz. bittersweet or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter

DIRECTIONS
1. Preheat oven to 325 F. Line a 9x13 baking pan with aluminum foil and butter the foil.

2. To make the brownie batter, melt the butter and chocolate in a medium saucepan over medium-low heat, stirring until smooth. Remove from the heat and whisk in the sugar, vanilla, and salt. Whisk in the eggs, 1 at a time. Fold in the flour, then the nuts. Spread in the prepared pan and bake in the preheated oven for 20-30 minutes, until a toothpick comes out with a few moist crumbs. Place on a rack to cool.

3. To make the frosting, cream the peanut butter and butter with an electric mixer until smooth. Beat in the powdered sugar, salt, nutmeg, milk, and vanilla. Spread over the cooled brownies.

4. To make the ganache, melt the chocolate and butter in a small saucepan over medium-low heat, stirring until smooth. Drop over the frosted brownies and spread to cover.

5. Refrigerate 1 1/2 hours, or until set. Bring to room temperature, cut into squares, and serve.

Makes a 9x13 pan of brownies.

(Adapted from Bon Appetit)

Herbed Turkey Burgers

Along with my new job I started this week comes a 20+ minute commute through the outskirts of Richmond. At first the drive didn't sound like much fun, but so far I love it! I crank up the tunes and try to keep my eyes on the road meanwhile basking in the view. Spring here is beautiful. The whole landscape has turned a vibrant shade of green. Cherry and Dogwood blossoms line the streets and even the ordinary shrubs outside our front door have turned into a brilliant bouquet of pink.

With weather this pleasant, we've been spending a lot of time out at the grill. I refuse to wait for the official start of summer to enjoy burgers and barbecue. By summertime it will be hot and sticky and I'll miss these warm breezy spring days. I managed to get my garden planted just last week, including several pot-fulls of herbs. That's what sparked my interest in this burger. I had most of the ingredients growing in my backyard. (Minus the sage- which I didn't plant- and thus omitted. It wasn't missed.) Even using ground turkey breast, these burgers were tender and juicy. And these can be topped however you please- Dustin went with mayo and cheese, while I stuck with just mustard (and lettuce, onion, and tomato).

Herbed Turkey Burgers

INGREDIENTS
1 lb. ground turkey breast or thigh (I used ground turkey breast)
3 Tbsp. onion, minced
2 cloves garlic, minced
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper flakes
2 Tbsp. fresh parsley, chopped
1 tsp. fresh thyme, minced
2 tsp. fresh rosemary, minced
2 tsp. fresh sage, minced (I omitted because I didn't have any on hand)
2 tsp. Dijon mustard
1 Tbsp. extra virgin olive oil
4 light brioche or whole wheat hamburger buns
4 slices Havarti cheese (optional)
tomato, lettuce, red onion, mayonnaise or mustard, for serving

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat.

2. Combine turkey, onion, garlic, salt, pepper, crushed red pepper, herbs, mustard, and olive oil in a large bowl. Mix with your hands to incorporate (being careful not to overmix or your burgers will be tough) and form into four patties.

3. Grill until the burgers are cooked through. If using, top with the sliced cheese a minute or so before the burgers are done to allow the cheese to melt. Serve on hamburger buns with lettuce, tomato, onion, mayonnaise and/or mustard.

Makes 4 burgers.

(Adapted from Pink Parsley)

Baked Penne with Roasted Vegetables, Revisited

I didn't read my previous post when I decided to revisit this recipe. I was craving pasta and veggies (odd, but true- I was craving vegetables) and remembered how much I loved this dish. I figured it was time to bring it back. So a few days ago I resurrected this baked pasta that was buried deep in the index. And it was just as satisfying as I remembered. With lots of penne and cheese and heavy on the awesome oven-roasted veggies. But what is truly strange is the timing of it all. That I'm coincidentally updating this post on the day my career as a nurse begins. Today was my first in the world of an OR intern. And if you read below, you'll notice that the first time (almost 2 years ago) I shared this recipe, was my first day of nursing school.

I had no clue what I was getting myself into that day 23 months ago. How much I'd go through and how much those experiences would impact me. No glimpse of who or where I am now. And I suspect that a few years down the road I'll say the same thing about today. You had no idea. How challenging and rewarding this job is going to be or how much my life will change. And I don't want to know. If I knew what was ahead it would probably scare me away. So I'm considering this small coincidence a little gift- a reminder of what I've been able to accomplish and the much-needed encouragement that I can do it again. So here's my tribute to a favorite pasta dish and coming a long way since I first shared it here.

5/18/09: Today it happened. My life became insane. I'd been meaning to warn you that this was coming. That all of a sudden I might drop off the face of the planet and you would never hear from me again. (Or at least I'd neglect my blog.) But I got so busy, preparing to be busy, that I forgot to tell you. So here we go: I'm back in school. Nursing school, that is. And it's intimidating and intense and I'm terrified.

For months I moaned about being bored, and so I took up a hobby: chronicling before your eyes my daily cooking adventures. And I grew to love it- to love cooking and writing about it and hearing your reaction to it. Now all that free time has been stolen from me and I want it back! At least enough of it to spend several hours basting a silly bird if I want roast chicken for dinner or making totally unnecessary recipes from scratch, just because. Since I began, meal times have taken on new meaning. I have a new appreciation for food, and for the thought and preparation that goes into a memorable dining experience.

Somehow, I will find the time to keep at it. The frequency of my posts may (OK, will) become more sparse, and the recipes less intricate. But I shall continue, and here's your proof: tonight I'm writing this post instead of reading the four chapters of dense text that I'm supposed to have learned by tomorrow. We're off on the right track. The good news is I have a stash of all-ready-to-post recipes. So even if I don't have the time or energy to cook the next few weeks, I have backup!

I should probably mention something about this recipe- Baked Penne with Roasted Vegetables. It's veggie-licious! These roasted vegetables have exuberant flavor and you will have no trouble getting your daily value when they are baked together with marinara and penne and gooey mozzarella and fontina. I made the full size recipe (it filled one and a half pans) and froze leftovers in single serving containers for school-day lunches. It's one packed lunch I'll definitely look forward to.

Baked Penne with Roasted Vegetables

INGREDIENTS
2 red peppers, cored and chopped
2 zucchini, quartered and chopped
2 summer squash, quartered and chopped
4 large cremini mushrooms, halved
1 yellow onion, chopped
1/4 cup extra-virgin olive oil
1 tsp. salt, divided
1 tsp. freshly ground black pepper, divided
1 Tbsp. dried Italian herb mix or herbs de Provence
1 lb. whole wheat penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup fontina cheese, grated
1/2 cup smoked mozzarella, grated (I used regular mozzarella)
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan + 1/3 cup for topping

DIRECTIONS

1. Preheat the oven to 450 F.

2. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 8 minutes (adjust according to directions on package- whole wheat takes longer). Since you will be cooking the pasta a second time in the oven, make sure it is only cooked to al dente. Drain in a colander.

3. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, and remaining salt and pepper. Gently mix until all the pasta is coated with the sauce and the ingredients are combined.

4. Pour the pasta into a lightly greased 9 x 13 baking pan. Top with the remaining Parmesan. Bake in preheated oven until top is golden and cheese is bubbling, about 20 minutes.

Serves 8.

(Adapted from Food Network)

Rosemary Olive Oil Bread

Feeling sick is terrible. And especially inconvenient over the weekend you were planning to try a pile of new recipes because you start work on Monday morning and might not have so much free time ever again. But instead you're spending your last valuable hours comfortlessly rotating between the couch, the futon, the floor, the bed- everywhere but the kitchen. Up half the night watching episodes of The Kennedy's (thank goodness for the DVR in your time of need). Because you've got the aches and chills and just the thought of food makes you feel queasy. Not cool.

Maybe I should be more concerned about recovering in time to make it to work tomorrow instead of what I'm not eating. It crossed my mind, but with my luck I'll be perfectly recovered by 6 am in the morning and left frustrated that my weekend plans (cooking, baking, and ice cream-making) were thwarted. Actually, ice cream is the only thing that sounds appealing at all right now. That one might still happen.

On a much cheerier note, back when I was feeling more like myself (hearty appetite in-tact), I baked this wondrous loaf of rosemary bread. I was inspired by my sisters' (yes, plural- they're twins) roommate, Laura, who made something similar while I was a guest inhabiting their couch. (I've clocked a lot of nights on the couch lately it seems.) While I managed to get a peek at her recipe, I was foolish enough not to write it down. So when I arrived home with the urgency to bake my own version of the bread, I sought advice from a second recipe source. The main tinkering I did was to incorporate whole wheat flour and to use fresh rosemary instead of dried (either works fine). I was very happy with the result- a loaf so flavorful that it needs no accompaniment. The rosemary is prominent but not overwhelming. And while this bread is best enjoyed warm out of the oven, it can be frozen and reheated later.

Rosemary Olive Oil Bread

INGREDIENTS
1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

DIRECTIONS
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.

(Adapted from Laura A. and All Recipes)

Mango Macadamia Crisp

Mango crisp never crossed my mind until recently. I'm crazy about mangoes and wondered for some time how I could incorporate them into a dessert. And then it just came to me. Soft, sweet mangoes bubbling under a crunchy oatmeal crust. With vanilla ice cream melting on top. It sure sounded good in my head. It was one of those rare occasions where I dreamed up what I wanted to make before ever finding a recipe. So I went on a search and found that several other people had the same brilliant idea.

I based my version on a Cooking Light recipe that incorporated macadamia nuts into the crumbled topping and freshly squeezed lime juice in the filling. I spiced it up with ginger and cinnamon, but cardamom and nutmeg sound like plausible options, too. This crisp was just as wonderful as I'd imagined it would be. A light and refreshing tropical treat!

Mango Macadamia Crisp

INGREDIENTS
Filling:
4 cups ripe mango, peeled, pitted, and chopped
1/4 cup sugar
2 tsp. cornstarch
3 Tbsp. freshly squeezed lime juice
2 tsp. butter, melted

Topping:
1/2 cup all-purpose flour
2 Tbsp. brown sugar
1/4 cup sugar
pinch salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
6 Tbsp. cold butter, diced
1/3 cup old-fashioned oats
1/4 cup roasted macadamia nuts, roughly chopped

DIRECTIONS
1. Preheat oven to 400 F. Lightly butter or grease an 8x8 inch baking dish.

2. To make the filling, whisk to combine the sugar and cornstarch. Add mango, lime juice, and butter and toss to coat. Pour into the prepared baking dish.

3. To prepare the topping, whisk to combine flour, sugars, salt, ginger, and cinnamon. Cut in the cold butter with a pastry blender until pea-size chunks remain. Stir in the nuts and oats until the mixture clumps. Sprinkle evenly over the filling. (This step can also be done in the food processor. Mix the flour, sugars, and spices and then pulse in the butter until coarse. Add the nuts and oatmeal and pulse several more times until clumps form.)

4. Bake in preheated oven for 30-40 minutes, until the top is golden brown and the filling is bubbling (cover partway through cooking if it is browning too fast). Let cool several minutes before serving warm with a scoop of vanilla bean ice cream.

Fills an 8-inch square pan.

(Adapted from Cooking Light)

Garlic-Mustard Glazed Skewers

I had a fantastic time visiting Utah last week and left with only one complaint: the snow. The second half of my trip was cold and dreary and it snowed for two days. Not how I envisioned my April would begin. It was such a stark contrast to what I came home to- spring in full bloom. Richmond has been beautiful, sunny, and warm. And I'm thrilled. In honor of the glorious weather, for my first home-cooked meal in a week I decided to break out the grill. It had been sitting shivering in the back yard all winter long, no doubt anticipating this moment of its unveiling. It turned out to be the perfect welcome home and warmth and springtime meal.

Kabobs are one of my favorite things to grill. They're fast, easy, and fun. This garlic-mustard glaze was meant for beef tenderloin, but I adapted it as a marinade for chicken. (Not that beef tenderloin skewers wouldn't be to-die-for. I can't afford them.) Instead of brushing the glaze on right before grilling, I let the meat soak in the fridge for about five hours. Every bit of that chicken was infused with garlic, mustard, rosemary, and smoked paprika. The charred vegetables threaded in-between picked up a hint of the flavors as well. Don't hesitate to use this recipe on beef, turkey, or pork as well. Just adjust the method and cooking time accordingly.

Garlic-Mustard Glazed Skewers
INGREDIENTS
2 Tbsp. whole grain mustard
2 Tbsp. Dijon mustard
4 cloves garlic, minced
2 Tbsp. white wine vinegar
1 Tbsp. low-sodium soy sauce
1 Tbsp. honey
1 Tbsp. fresh rosemary, finely chopped
2 tsp. smoked paprika
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 lbs. chicken breast (or turkey, pork, or beef tenderloin), cubed

DIRECTIONS
1. In a medium bowl, whisk together mustards, garlic, vinegar, soy sauce, honey, rosemary, paprika, salt, and pepper. Pour over meat and marinade for at least 30 minutes, up to 6 hours.

2. Preheat grill to medium-high. Discard excess marinade and thread meat onto skewers. Grill (drizzle with a little olive oil to prevent sticking) until the juices run clear (if using chicken).

Makes enough marinade for 2 lbs. of meat.

(Adapted from Bobby Flay's Grilling For Life)

Spinach, Green Onion, and Smoked Gouda Quiche

I didn't realize how atrocious my grammar was until I started blogging. Blogging is like writing in a journal, except there's one big difference: the whole world (or at least a few people) will read it. You have to worry not only about what you say, but how you punctuate and spell it. And you become suddenly aware of your imperfections. I'll be honest, when I sit down to type a post I'm usually focused on being expressive and creative. And I assume that spell-check will catch my mistakes. Not so. On occasion (when boredom strikes) I read through old posts and encounter all the grammatical errors I've shared. They're everywhere! Each improperly used pronoun or misplaced comma makes me cringe slightly upon discovery, but then I fix them and move on. And hope that someday I'll learn how to spell.

And so I officially apologize to all my past English teachers and to you, my readers, for my writing blunders. You put up with a lot. I swear I read through posts before they're published. But I guess that's the hazard of self-editing. Much eludes me. But I didn't start a blog to share poetry or short stories or anything more than recipes, really. We're both here for the food, so let's focus on that, shall we? (I know you'll all be searching this post for errors now that I mentioned them. Today calls for triple-editing!)

Now for a word or two about this quiche. It's wonderful. Delightful. Makes for an outstanding breakfast or brunch. Though, personally, I'd be happy to devour it any time of day. I've determined that anything containing smoked Gouda tastes good. It just has to. If you are trying to save a few calories, you can forgo the flaky butter crust. Skip steps 1 & 2 and just lightly grease a pie dish and pour the filling in. It should take approximately the same amount of time to bake.

Spinach, Green Onion, and Smoked Gouda Quiche

INGREDIENTS
1 recipe butter pie crust
1 Tbsp. extra virgin olive oil
1/2 cup green onions, thinly sliced
2 cloves garlic, minced
3-4 cups fresh baby spinach, chopped
3 large eggs, whisked
1 cup milk
packed 3/4 cup smoked Gouda, grated
dash freshly grated nutmeg
3/4 tsp. salt
freshly ground black pepper

DIRECTIONS
1. Prepare crust according to recipe directions.

2. Preheat oven to 350 F. Bake crust for 15-20 minutes until lightly browned. Remove from the oven and set aside to cool.

3. Meanwhile, heat olive oil in a skillet over medium heat. Add onion and garlic and saute several minutes until tender. Remove from the heat and stir in the chopped spinach to wilt.

4. In a medium bowl, combine eggs, milk, cheese, nutmeg, salt, and a generous amount of freshly ground black pepper. Stir in the spinach mixture. Pour filling into the crust.

5. Bake in preheated oven for 35-45 minutes until golden brown and the center is set. Cool slightly before serving.

Serves 6.

(Adapted from Cooking Light)

Whole Wheat Oatmeal Knots

I'm a little behind on finishing this post since I spent the majority of yesterday in a car or on a plane. But now I'm home. I had a splendid time in Utah- despite a few inconvenient days of snow. The friends and family (and food) made it worth putting up with winter for a little longer. And now I've only got a week left before I start my internship. That means a week to make all those time-consuming recipes that I'll never get around to once I'm a working girl. What I always miss the most when I'm busy is having the time to bake bread. Or rolls, pizza dough- anything with yeast that's got to proof and rise. Bread never tastes better than when it comes warm out of your own oven. I guess it makes sense that the best things to eat take the most effort and time to make.

This whole-grain roll recipe comes from Cooking Light and in addition to whole wheat flour, features flax and oats. I was impressed with how high the dough rose and how light these rolls turned out. Although I was too rough when I brushed on the egg wash and my rolls sunk a little before making it into the oven. So they're not as tall as they could have been. But still soft and chewy and completely yummy. Versatile too- serve them with butter for dinner, as a side for soup, or as a healthy sandwich or burger bun.

Whole Wheat Oatmeal Knots

INGREDIENTS
1 cup old-fashioned oats
1/4 cup honey
2 Tbsp. butter
1 1/2 tsp. salt
2 cups boiling water
1 package (2 1/4 tsp.) active dry yeast
1/3 cup warm water (100-110 F)
1/4 cup flaxseed meal
4 cups white whole wheat flour
~1/2 cup all-purpose flour
1 large egg, whisked + 1 tsp. water
1 Tbsp. old-fashioned oats
1 Tbsp. poppy seeds
1 Tbsp. sesame seeds

DIRECTIONS
1. Combine the first 4 ingredients in a large bowl, and add 2 cups boiling water, stirring until well blended. Cool to room temperature.

2. Dissolve yeast in 1/3 cup warm water in a small bowl; let stand 5 minutes. Add yeast mixture to oats mixture; stir well. Stir in flaxseed meal.

3. Lightly spoon flours into dry measuring cups; level with a knife. Gradually add 4 cups whole wheat flour to oats mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of all-purpose flour to prevent dough from sticking to hands (dough will feel tacky).

4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 60-90 minutes or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down, and let rest for 5 minutes.

5. Divide dough in half; cut each half into 8-12 equal portions. Working with one portion at a time (cover remaining dough to prevent from drying), shape each portion into an 8-inch rope. Tie each rope into a single knot; tuck top end of rope under bottom edge of roll. Place each roll on a baking sheet coated with cooking spray. Cover with plastic wrap coated with cooking spray; let rise in a warm place, free from drafts, for 30-60 minutes or until doubled in size.

6. Preheat oven to 400 F.

7. Combine water and egg in a small bowl; brush egg mixture over rolls. Combine oats, poppy seeds, and sesame seeds; sprinkle evenly over rolls.

8. Bake in preheated oven for 10-15 minutes or until golden. Cool on wire racks.

Makes 16-24 rolls, depending on size.

(Adapted from Cooking Light)

Pizza with Bacon and Asparagus

During one of the recent long afternoons I spent on my couch, I watched Pat and Gina Neely (Food Network's down-home barbecuing couple) make this pizza. I'm always on the lookout for new ways to top a pizza and with the arrival of Spring, asparagus seemed like just the thing. The bacon and asparagus and mounds of mozzarella were great. But what really stood out to me about this dish was the quick-simmered tomato sauce. Fire-roasted canned tomatoes are improved with sliced garlic, red pepper flakes, and torn fresh basil. Simple, fast, and yet fantastic.

Pizza with Bacon and Asparagus

INGREDIENTS
1 recipe pizza dough
1 lb. fresh asparagus, ends trimmed and cut into 1-inch pieces
2 Tbsp. extra virgin olive oil
3 cloves garlic, thinly sliced
pinch red pepper flakes
14.5 oz. can crushed tomatoes (I used fire-roasted)
kosher salt and freshly ground black pepper
pinch sugar
3 Tbsp. fresh basil, torn
6 slices bacon, cooked until crisp and crumbled
8 oz. (2-3 cups) mozzarella, shredded
1/2 red onion, thinly sliced

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. While dough is rising, bring a large pot of salted water to a boil. Blanch asparagus in boiling water for 1-2 minutes, until tender-crisp. Remove immediately and shock in a bowl of ice water to stop the cooking; drain and set aside.

3. To prepare the sauce, heat olive oil in a large saute pan over medium heat. Add the garlic and a pinch of red pepper flakes and cook for about a minute, until the garlic browns around the edges. Stir in the tomatoes and season with kosher salt and freshly ground black pepper and a pinch of sugar. Simmer for 15 minutes until thickened slightly. Remove from the heat and stir in the torn basil.

4. Preheat oven and pizza stone to 450 F.

5. Spread the tomato sauce over the prepared crust. Top with half of the mozzarella, the asparagus, bacon, and red onions. Sprinkle with the remaining mozzarella. Bake in preheated oven for 10-12 minutes, until the crust is puffed and golden and the cheese is bubbling. Let cool several minutes before slicing.

Makes 1 large pizza.

(Adapted from Food Network)

Caramelized Banana Ice Cream

Three years ago we graduated from undergrad at BYU, stuffed almost all of our belongings into our tiny blue Civic, and left Utah in the rear-view mirror. Now for the first time since then, I'm back! I'm here on my own (while Dustin is busy with school) for a few days to spend time with my sisters, friends, and relatives who I don't see often enough. I thought it would feel strange to return after such a long absence, but it feels more like returning home. Is that possible? To have several places where you feel you belong? We love Richmond and I'm so happy there. But I have so many fond memories of our four years here. It's where I first moved after leaving home, where I met Dustin, where I got married, and where I fell in love with food. That's right. My cooking adventures started in the teeny one-bedroom apartment we rented while going to school here.

This week I get to revisit all the people and places (mainly restaurants, of course!) in Utah that I love and take my mind off the big change awaiting me. Only two weeks until I start working full time. Yes, I'm excited about being an OR intern, but the anticipation is getting to me. (And I had to take advantage of my current free time, since there won't be any vacationing in the near future.)

So I'll be out of the kitchen for a while. But no worries- I've saved a few special recipes to share from afar. Starting with this luxurious dessert: caramelized banana ice cream. I served it with the Browned Butter Cake with Cinnamon Chocolate Frosting I recently posted. Ripe bananas are roasted with butter, brown sugar, and cinnamon until soft and syrupy. Then they're churned with a vanilla cream base to create a distinctly banana treat. Yummy and unique.

Caramelized Banana Ice Cream

INGREDIENTS
4 ripe bananas, sliced
1/4 cup brown sugar
1 tsp. cinnamon
1 Tbsp. butter, melted
2 cups heavy cream
1 cup whole milk
1/2 cup sugar
1/4 tsp. salt
2 tsp. pure vanilla extract

DIRECTIONS
1. To roast bananas, preheat oven to 400 F. Line a 9x13 baking dish with aluminum foil and place banans in it. Sprinkle with brown sugar and cinnamon and pour melted butter over top. Toss to coat. Spread in a single layer. Bake in preheated oven for 30 minutes, stirring halfway through, until caramelized. Set aside to cool.

2. Meanwhile, combine cream, milk, sugar, salt, and vanilla, whisking until sugar is dissolved. Place in the refrigerator to chill.

3. Once bananas have cooled completely, puree them in a food processor or blender until smooth. Whisk bananas into the milk mixture until well combined. Refrigerate several hours or overnight until chilled.

4. Churn mixture in ice cream maker according to manufacturer's direction. Transfer to an air-tight container and freeze several hours to set up.

(Adapted from Our Best Bites)

Browned Butter Cake with Cinnamon Chocolate Frosting

Sometimes I find a recipe that instead of stuffing into the back of my file (or favorites folder) to eventually try, I have to make right away. There will be no waiting. That's how it went with this cake. I didn't immediately dash to my pantry and pull out the mixer and get busy. But I did dream up the soonest occasion that serving a cake of this caliber seemed appropriate and set my heart on it. I had a date with a cake. Well, a group date actually. As I often say, baked goods are best enjoyed in the company of others. When the excitement can be passed among friends and you're not left feeling sick after eating a two-story cake (or a dozen cupcakes) on your own.

Well how did the date go? The fact that I'm sharing the details of it with you, suggests success. This was a splendid cake. The base looks like a plain yellow cake, but it is so much more than that. It's nutty and aromatic from the inclusion of browned butter. And that's no ordinary chocolate frosting- it has been lightly spiced with cinnamon! If you too choose to set a date with this cake, my main piece of advice would be to not over-bake it. Too long in the oven and it it'll turn crumbly instead of moist. (I often take cakes out slightly before they pass the toothpick test. And I never trust a baking time. Always check early and often!) And if I had a chance to do it over again, I think I'd go for cupcakes. They can be enjoyed much quicker and are infinitely easier to slather in frosting.

Browned Butter Cake with Cinnamon Chocolate Frosting

INGREDIENTS
Browned Butter Cake:
2 cups sugar
4 eggs
1 cup milk
3/4 cup (1 1/2 sticks) salted butter (if using unsalted, add a pinch of salt)
1 tsp. pure vanilla extract
2 1/2 cups all-purpose flour
2 1/4 tsp. baking powder

Cinnamon Chocolate Frosting:
5 oz. semisweet or bittersweet chocolate (I used Ghirardelli 60% bittersweet chips)
1/2 cup (1 stick) salted butter, room temperature (if using unsalted, add a pinch of salt)
3 cups powdered sugar
2 Tbsp. cocoa powder
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
4-8 Tbsp. milk (to desired consistency- I used 4 Tbsp.)

DIRECTIONS
1. To brown the butter, melt butter in a heavy-bottomed saute pan over medium heat. Cook, stirring frequently, until foam subsides and brown flecks appear in the bottom of the pan. Continue stirring until it reaches a brown hue with a nutty aroma. Remove from the heat to cool.

2. Preheat oven to 350 F. Butter and flour 2 9-inch round cake pans. (Or line a 12-hole cupcake pan.)

3. To prepare the cake batter, beat sugar and eggs with an electric mixer until slightly thickened, about a minute. Add the milk, browned butter, and vanilla, mixing until just combined. Add the flour and baking powder and beat until well incorporated, about a minute.

4. Divide the batter among the two cake pans (or cupcake tins) and bake in the preheated oven for 25-30 minutes (18-20 minutes for cupcakes), until a toothpick inserted into the center comes out clean (or the cakes spring back lightly when touched). After cooling on a rack for several minutes, remove the cake from the pans to cool completely before frosting.

5. To prepare the frosting, melt chocolate in a double broiler (or in the microwave, stirring at 15-second intervals) and set aside. Beat butter with an electric mixer until creamy. Beat in the melted chocolate. Add powdered sugar, cocoa, cinnamon, and vanilla and beat until smooth. Slowly add the milk, 1 Tbsp. at a time, until you reach the desired consistency. Spread over cooled cake (or cupcakes) and serve.

Makes a 9-inch round 2-layer cake or a dozen cupcakes.

(Adapted from Honey and Jam)

Slow-Cooker Carnitas Tacos

I contemplated starting this post with an ode to spring. But it doesn't look much like spring out my window. Lately it has been blustery and cold and frankly, I'm not willing to extoll a season that has been dragging its feet, teasing us with its arrival. A hint of warm warm weather and then right back to dreary drizzle. I'm in no mood for picnics and smoothies by the pool. I need bowls of soup and warm comfort food. And so that's what I've been making.

Last week my brother arrived home after spending two years in Ukraine in desperate need of some good "American" home-cookin'. My mom and I made him this lasagna and then I settled on carnitas (adapted for the slow-cooker). I assumed he hadn't eaten too many tacos in Ukraine and could use a dose of Tex-Mex. Chili-rubbed garlic-infused pork slow-simmered all day (or night actually), wrapped in warm tortillas with cabbage, cojita, and guacamole- comfort food at it's best.

Slow-Cooker Carnitas Tacos

INGREDIENTS
3 lb. pork shoulder (Boston butt), trimmed of excess fat
2 tsp. ancho chile powder
1-2 tsp. chipotle chili powder (I used 1 tsp., but it was hardly spicy at all)
1 tsp. ground cumin
4 cloves garlic, sliced
juice of one orange
salta and freshly ground black pepper

whole wheat flour or corn tortillas, warmed
guacamole
red and green cabbage, shredded and tossed with freshly squeezed lime juice and seasoned with salt and pepper
cotija cheese, crumbled
sour cream
fresh cilantro, chopped
lime wedges

DIRECTIONS
1. Combine chili powders and cumin in a small bowl. Season pork with salt and freshly ground black pepper. Rub spice mixture over entire surface of pork.

2. Place seasoned pork, garlic, orange juice, and about 1 cup of water in a large slow-cooker. Cook on low for 8-10 hours, until the meat shreds easily with a fork.

3. Remove the meat from the slow-cooker and set aside to cool. Drain the juices from the slow-cooker into a large bowl and also set aside to cool. Shred the meat once it is cool enough to handle, removing any fat and gristle. Skim the fat off the surface of the reserved juices.

4. Return the shredded pork to the slow cooker to re-warm, adding some of the reserved juices to keep it moist. Serve in warm tortillas with cabbage, guacamole, cojita, sour cream, cilantro, and lime.

Serves 4-6.

(Adapted from The Year in Food)