Butterscotch Ice Cream

This ice cream was devoured before I could snap a picture of it. So I'm posting the recipe photo-less, since it was too good not to be shared. My family was visiting for the weekend and my mom baked my favorite German Chocolate Cake (an early birthday celebration). And I picked this ice cream to accompany it. It was the perfect duo. Rich chocolate cake with boiled coconut-pecan frosting and light creamy butterscotch delight. It was excellent served soft right from the ice cream machine as well as spooned from the freezer a few days later.

Butterscotch Ice Cream

INGREDIENTS
1 cup brown sugar
2 Tbsp. butter
1 Tbsp. pure vanilla extract
1 1/2 cups whipping cream
2 cups half and half
6 large egg yolks

DIRECTIONS
1. In a saucepan over medium heat, stir brown sugar, butter, and vanilla until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth; remove butterscotch mixture from heat.

2. In a separate saucepan over medium-high heat, combine remaining 1 cup whipping cream and the half-and-half; bring to a simmer.

3. Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes. Immediately remove from heat.

4. Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day.

5. Freeze mixture in an ice cream maker according to manufacturer's instructions. Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.

Makes about 1 quart.

(Adapted from Sunset via Smitten Kitchen)

Spinach Salad with Oranges, Avocado, and Pistachios

As much as I'm ready for spring and relishing these 70 degree days (well, yesterday was warm and sunny- today it's snowing), I'm still enjoying winter eating. This season brings the best of citrus and what better way to enjoy an orange than in a tangy-sweet salad accompanied by creamy avocado and nutty pistachios. I whipped together a honey-orange vinaigrette to drizzle atop. I was hosting (half) my family for dinner and this salad disappeared quick. A new winter favorite.

Spinach Salad with Oranges, Avocado, and Pistachios

INGREDIENTS
6 oz. baby spinach
6 oz. mixed greens
2-3 navel oranges
2 avocados, pitted and diced (toss in a squeeze of orange juice to prevent browning)
pistachios, toasted

Honey-Orange Vinaigrette:
2 Tbsp. orange juice
1 Tbsp. white wine vinegar
1 tsp. Dijon mustard
1 tsp. honey
3 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the vinaigrette, whisk to combine the orange juice, vinegar, Dijon and honey. Slowly stream in the olive oil while whisking constantly to emulsify. Season to taste with salt and freshly ground black pepper.

2. In a large bowl combine spinach, mixed greens, oranges, avocado, and pistachios. Drizzle with vinaigrette, toss, and serve.

Serves 6-8.

(Adapted from Serious Eats)

Zucchini Walnut Spice Muffins

I think my love of muffins is in my genes. One of my little sisters (I have three!) started cooking and posting recipes on her blog recently. As of when I checked today, 8 of her 40 posts (that's 1 in 5, or 20% if you like to do math, like me) were muffin recipes. (And that doesn't count the pumpkin bread, banana bread, etc. that could be easily mistaken for muffins in a different form.) Luckily, she too likes to eat healthy. And so most of her muffins contain whole wheat and other nutritious things. Like I said, muffins must run in the family.

It had been far too long since I spent the afternoon whisking together a bowl of muffin batter, impatiently staring through the oven door as the muffins formed their peaks under the heat, and then helped myself to two or three long before they cooled properly. And that's how it went today. These were soft and moist, flecked with chunks of walnut and shreds of zucchini. One of my favorite healthful snacks to have on hand. (I freeze whatever I don't devour instantly and reheat them throughout the week.)

Zucchini Walnut Spice Muffins

INGREDIENTS
2 cups white whole wheat flour
1 cup all-purpose flour (or use all whole wheat flour)
1 Tbsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 tsp. pumpkin pie spice (I used 1/2 tsp. allspice + 1/4 tsp. nutmeg + 1/4 tsp. cloves)
1/2 cup brown sugar (you can add up to 1/4 cup more sugar, but I thought they were plenty sweet)
2 eggs
1/4 cup canola oil (I replaced with 1/4 cup unsweetened applesauce)
3/4 cup milk
1 tsp. pure vanilla extract
1 1/2 cups zucchini, grated
1/2 cup walnuts, chopped

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease or line a 12-cup muffin pan.

2. In a small bowl, whisk to combine flours, baking powder, salt, and spices. In a large bowl, whisk to combine sugar, eggs, oil (or applesauce), milk, and vanilla. Slowly stir to combine the wet and dry ingredients (don't overmix). Fold in the zucchini and walnuts.

3. Spoon batter into the prepared muffin pan. Bake in preheated oven for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool on a wire rack.

Makes 12 muffins.

(Adapted from For the Love of Cooking)

Cranberry-Almond Grilled Chicken Salad

For the first few months of this pregnancy I could barely eat anything that resembled a vegetable. Lettuce? Forget it. And meat was equally repulsive. Bread and fruit kept us alive. Thankfully, I've recovered much of my appetite and I'm getting my greens again. Salads are especially enticing. And since I've been surviving off of this one lately, I figured it was time I shared it with you. It was inspired by a salad I ordered at a local cafe, and conveniently uses ingredients that I usually have on hand. I've made it a dozen times, and half a dozen different ways. In fact, this time I forgot to add the carrot. No biggie. But it's best with all the elements to play off each other- sharp cheddar and crisp apple, tart-sweet cranberries and toasty almonds, juicy tomato and cool cucumber. The chicken is definitely optional. I've paired it with a honey-mustard vinaigrette here, but it's equally delicious with balsamic or pomegranate dressings as well.

Cranberry-Almond Grilled Chicken Salad

INGREDIENTS
mixed greens
spinach
carrot, shredded
grape tomatoes, halved
cucumber, diced
cheddar cheese, grated
apple, thinly sliced
sweetened dried cranberries
sliced almonds, toasted
chicken breast, seasoned with salt and pepper, grilled and thinly sliced

Honey Mustard Vinaigrette:
1 Tbsp. white wine vinegar
2 tsp. Dijon mustard
2 tsp. honey
2 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the salad, combine mixed greens, spinach, carrot, tomatoes, cucumber, cheddar, apple, cranberries, and almond on a large plate or bowl. Top with grilled chicken breast.

2. To make the vinaigrette, whisk to combine the vinegar, Dijon, and honey. While whisking constantly, slowly stream in the olive oil to emulsify. Season to taste with salt and freshly ground black pepper. Drizzle over salad and serve.

Vinaigrette serves 3-4.

(Vinaigrette from this recipe)

Oatmeal Fudge Bars

I've been posting so infrequently that when I finally have a recipe to share, I find that I can't figure out what to say. It's like talking to a friend that you don't keep in close touch with. You have the best of intentions, but when you finally get around to phoning, those long-apart conversations are punctuated with awkward pauses. You could say I'm back in the kitchen on a PRN basis, but my mind has definitely been elsewhere. Like figuring out all the things I need to buy before baby girl shows up in 3 months or less (yes, I'm 27 weeks- reaching my third trimester!). And how we're going to manage moving just a month after she arrives (Dustin was recently accepted into a pediatric dentistry residency in Chicago). So much excitement! Combine that with a still-diminished appetite, and cooking isn't a big priority currently.

But every so often I find a reason to bake something sweet. This weekend it was the Superbowl. So I dug out a recipe I'd been meaning to try and gave it a go. As a fan of anything fudgy these bars sounded irresistible. And they definitely hit that chocolate-loving spot. The chewy oatmeal crumb balances the rich filling for the perfect salty-sweet treat.

Oatmeal Fudge Bars

INGREDIENTS
Oatmeal Crumb:
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
2 cups brown sugar
2 eggs
2 tsp. pure vanilla extract
3 cups oats

Fudge Filling:
2 cups chocolate chips (I used semi-sweet)
1 (15-oz.) can sweetened-condensed milk
2 Tbsp. butter
1 tsp. salt
2 1/2 tsp. pure vanilla extract
1 cup chopped nuts such as walnuts or pecans, optional (I omitted)

DIRECTIONS
1. Preheat oven to 325 F. Lightly grease or line a 9x13 baking dish with parchment paper.

2. To make the oatmeal crumb, sift together the flour, baking soda, and salt and set aside. In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy. Add the eggs, one at a time, and beat until combined. Add the vanilla and mix well. Slowly add the flour mixture and mix until combined. Stir in the oatmeal. Press 2/3 of the oatmeal crumb into an even layer in the bottom of the prepared baking dish. Reserve the rest for topping.

3. To make the fudge filling, in a saucepan over medium-low heat melt together the chocolate chips, sweetened-condensed milk, butter, and salt. Stir until smooth. Remove from the heat and stir in the vanilla and nuts (if using). Evenly pour over the prepared crust, leaving about a 1/4 inch margin around the sides of the pan (to prevent the fudge from sticking). Evenly dollop the remaining oat mixture on top of the filling.

4. Bake in preheated oven for 25-30 minutes until the top is golden and the fudge layer is set but not solid. (Don't over bake or these bars will become dry.) Place on a wire rack to cool completely before cutting. (They take a while to cool and for the filling to set, so you can speed up the process by placing them in the refrigerator after they have cooled slightly.) Store in an airtight container at room temperature.

Makes a 9x13 pan.

(Adapted from Erin's Food Files)

Best Buttermilk Pancakes

This is the basic pancake recipe I've been waiting for. Nothing fancy or unusual about this breakfast specialty. Easy to whip up on a whim and reliably satisfying. We've had pancakes for breakfast and/or lunch or dinner several times over the last few weeks. Pregnant and picky, I eat whatever sounds good to me (and that I can get down without regretting) and lately, this has been it! Luckily, my husband loved them too and hasn't complained about the pancake overdose- yet. This makes a big batch (if you're only serving 2 1/2), but the best part is they can be frozen and reheated to enjoy later. Pop 'em in the microwave to defrost followed by a minute in the toaster and you've got breakfast on the go! They're perfect served with butter and syrup. Or opt for Greek yogurt, a drizzle of honey, and out-of-season strawberries, like me.

On a non-food note, I was lucky and thrilled to get a Canon Rebel camera for Christmas. I've yet to use it out of automatic mode though. (And this is the first picture it has taken to grace this blog.) I'm a DSLR novice and currently know nothing about manual settings. I'm amazed that's I've gotten by the last three years using a point and shoot and figure it's about time I learned how to be a "real" photographer. But just a warning that my photos will probably get worse before they get better. I'm fully expecting to suck at first. We've signed up for a photography workshop and have some expert friends who have offered to show us the ropes. I'd be happy for any recommendations on photography books, websites, or classes (preferably in the Richmond vicinity) that could help a girl out...

Best Buttermilk Pancakes

INGREDIENTS
2 cups all-purpose flour (I used 1 cup all-purpose and 1 cup white whole wheat flour)
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
3 Tbsp. unsalted butter, melted
1 large egg

DIRECTIONS
1. Preheat griddle over medium heat (we set our electric griddle at 350 F).

2. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the buttermilk, butter, and egg together. Pour the wet ingredients into the dry and gently whisk until just incorporated with a few lumps remaining (don't overmix, the batter will be fairly thick).

3. Brush the preheated griddle with butter. Pour batter in 1/4-cup portions onto the griddle and cook until golden brown and bubbling. Flip and cook until golden on the other side. Serve warm.

Makes 12-15 pancakes.

(Adapted from One She Two She)

Red Velvet Whoopie Pies with Cream Cheese Frosting

I'm back! With a recipe, finally! And hopefully there will be more to come over the next few months before baby girl arrives. I was in the mood to make something sweet to celebrate the New Year and found this recipe of Paula Deen's. Red velvet has always intrigued me, so I decided to attempt an easy version of the classic cake in the form of a cookie (or actually whoopie pie). While the shape might be unusual, this recipe includes all of the traditional elements of red velvet- cocoa powder, buttermilk, and mounds of cream cheese frosting. My only complaint is that this recipe makes a bit too much frosting, if there is such a thing. I'm sure you'll find a use for the excess though. Or just start by halving that part of the recipe and see how it goes. I thought these were delicious- the cake is soft and chewy, the filling is rich and creamy, and the toasted pecans added the perfect bit of crunch.

Red Velvet Whoopie Pies with Cream Cheese Frosting

INGREDIENTS
Red Velvet Whoopie Pies:
1 1/3 cups all-purpose flour
2 Tbsp. cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 cup butter, room temperature
1 cup sugar
2 eggs
2 Tbsp. buttermilk
2 Tbsp. apple cider vinegar
1 tsp. vanilla extract
1 Tbsp. red food coloring

Cream Cheese Frosting:
16 oz. cream cheese, room temperature
1 cup (2 sticks) butter, room temperature
1 tsp. vanilla extract
4 cups powdered sugar
3/4 cup toasted pecans, finely chopped (optional)

DIRECTIONS
1. Preheat oven to 375 F. Line a large baking sheet with parchment paper.

2. In a small bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla, and red food coloring. Once combined, add the dry ingredients to the wet and mix until thoroughly combined.

3. Drop batter into rounded mounds on the prepared baking sheet using a small ice cream/cookie scoop or a tablespoon. Bake in preheated oven for about 10 minutes, until set. (The cookies should be cake-like and light.) Remove cookies from the pan to a wire rack to cool completely.

4. To make the cream cheese frosting, in a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until light and fluffy. Spread the frosting between two cooled cookies and roll the edges in pecans, if desired.

Makes 16-20 sandwich cookies.

(Recipe from Food Network)

Absence

I figured it's time I provided an update on my absence. I've reached 20 weeks (halfway!) in my pregnancy and we found out the most wonderful news on Friday. We're having a healthy little girl! And I couldn't be more thrilled! I'd always hoped and dreamed that my first would be a little girl. Someone to dress up and shop with, to spend hours creating goodies in the kitchen. I'm so excited!

While I've been feeling significantly better lately, I haven't been able to bring myself to start cooking. Food still doesn't appeal like it used to. I'm eating, but more out of necessity than desire. The several times I tried to make something I could barely bring myself to eat it and the majority of it ended up in the trash bin. Many foods I used to enjoy just sound and smell gross. I can't predict when or even if I'll get my appetite back. I sorely miss being passionate about eating, but someday this will pass (and it's definitely for a worthy cause). For now, we're spending Christmas split between Oregon and Virginia and I have my family to feed me!


I hope you all have a Merry Christmas, filled with love and happiness and all sorts of delicious things. ..


Here are a few of my favorite holiday treats:

Cinnamon Chocolate Fudge

Spiced Pumpkin Cheesecake

Salted Caramel Ice Cream

Bird's Nest (Thumbprint) Cookies

Pear Spice Bundt Cake with Walnut Praline Topping

Mint Brownies

White Chocolate Walnut Blondies with Maple Cream Sauce

Winter Fruit Pie with Walnut Crumble

Cinnamon Rolls