Trips & Treats

One Week!!!

2007-06-20T12:27:00.001-04:00

I'll be more than halfway to Vancouver in just seven days. YIPPEE!!!

They say "a change will do you good" (or at least Sheryl Crow sings those words of wisdom), so not only am I moving to a new city in a new country, but I also have a brand new haircut. I cut six inches of hair off yesterday (and I'm not quite sure I like it now, but too little too late at this point).

Since I still have lots of things left to do (learn the metric system, learn the words to "O Canada" and pack), I am going to say farewell to this blog for a while. However, check out my Vancouver blog here. I will start it as soon as I get settled out there. I will update it a few times a week so check back often. As usual, keep the emails coming, but make sure you send them to either of my AOL addresses instead of the current (and soon to be disconnected) Bellsouth addresses.

Tyler and Austin

2007-06-18T16:10:00.000-04:00

The two (adorable) reasons my friend Luisa is looking forward to spending six days (solo) in Vancouver with me in September:

Happy Father's Day, Poppies!!!

2007-06-17T19:40:00.001-04:00

I've already talked to my dad on the phone today, but I just wanted to wish him a Happy Father's Day on my blog. He is hands-down the hardest person to buy gifts for, but I managed to think of a few things to get for him. I bought him a Home Depot gift card as well as a ticket to Alcatraz and a pending belated Father's Day crab dinner that he'll have to wait for until next month when I see him (for a whole day and a half) in San Francisco.

I love you, Poppies!!! I hope you have had a nice day. Your Indians won for you, too.

I FINALLY have a condo in Vancouver!!!

2007-06-16T00:24:00.000-04:00

At long last, I have a place to live for the next five months. My new digs are five minutes to Robson Street and 10 minutes to both Coal Harbour and Stanley Park. I've had quite a time over the past few weeks dealing with realtors in Vancouver. I finally found one that I liked who actually responded to my emails and phone calls. Gee, what a concept to actually do your job. (In all fairness, one other realtor responded with an available crackhouse-like condo on Smithe Street.)

I didn't get a water view like I was hoping for (and I wasn't willing to pay an additional $1,000/month to get it), but I can walk to the water in less than 10 minutes. I did, however, get two outside balconies, a solarium and insuite laundry (yes, that's a big deal in a lot of these buildings).

So, I'm thrilled yet a little edgy about this whole Vancouver move. It'll be nice to finally get out there so I can just settle down and start enjoying all Vancouver has to offer (instead of worrying about what to put in storage, what to pack and how to get everything else done in the next week).

Black and White Cookies

2007-06-14T15:28:00.000-04:00

When you think of black and white cookies, you usually think of the cookies you see in almost every bakery window while storming the busy streets of New York City. You know the cookies I'm talking about...the big and thick, chewy and cakey cookies that are painted with chocolate frosting on one side and painted with white frosting on the other side. However, Sunset magazine has a different take on the traditional black and white cookie (or perhaps this is the west coast version...or the distant cousin...of the NYC classic).

After this failure from Sunset, I have to admit that I was a bit skeptical about trying another Sunset cookie recipe. Then again, my philosophy on baking is "nothing ventured, nothing gained", so I risked the Ghirardelli Bittersweet Chocolate bars and Lindt Excellence White Coconut White Chocolate bars in my pantry and ran with the recipe.

At first glance, I was pretty sure that this was going to be yet another Sunset flop after seeing the way the cookie dough resembled brownie batter, but I continued on my way, added the chopped white chocolate and chilled the dough.

Here's a picture of the cookie dough before adding the white chocolate and chilling:

The recipe instructs that you chill the dough until firm, at least 1 hour. (At least are the key words here.) Let me just tell you right now that your dough will be nowhere near a firm dough at 1 hour. I let my dough sit in the fridge for four hours before continuing on with the recipe, and it still wasn't anything near what a firm cookie dough batter usually is. I just pulled out the cookie scoop, crossed my fingers and hoped that somehow (and magically) the oven would bake up two decent batches of cookies.

Voilà...

These are really good cookies. These have a crunchy/flaky exterior and a chewy brownie-like interior. The white coconut white chocolate added a great flavor. I love the tiny pieces of coconut in the Lindt bars. You get the taste of coconut without the stringyness (is that a word?) of shredded coconut. The big, irregular chunks of white chocolate look great in contrast to the dark bittersweet chocolate in these cookies, too.

And who did I make these for? Kristen, of course. She's stopping by tonight, and a big plate of cookies always puts a smile on her face. I figured these cookies were perfect to make for her since she loved these so much. And in keeping with the chocolate/white chocolate theme, I know she'll love these cookies, too.

Black and White Cookies

Adapted from Sunset

12 ounces Ghirardelli bittersweet chocolate bars, chopped
3/4 cup unsalted butter, cut into chunks
1 1/2 cups sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
7 ounces (two 3.5-ounce bars) coarsely chopped Lindt white coconut white chocolate

Preheat oven to 325°. In a heatproof bowl set over a pan of barely simmering water (but not touching it), stir chocolate and butter until smooth, 5 minutes. Remove bowl from over water; whisk in sugar, eggs, and vanilla.

In another bowl, mix flour, baking powder, baking soda, and salt. Add to chocolate mixture and stir until well blended. Stir in white chocolate. Cover and chill dough until firm, at least 1 hour.

Shape dough into 2-inch balls and place about 3 inches apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.

Bake until set at the edges but still soft in the center, 12 to 15 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

Let cool for 5 minutes on sheets; transfer to racks to cool completely.

Yield: Makes about 28 cookies

Notes: Use quality chocolate bars...you can use either bittersweet or semisweet chocolate depending on your tastes and/or what you have on hand. Do NOT overbake these...mine were done at 12 minutes. You can use regular chopped white chocolate if you cannot find the Lindt white coconut white chocolate. I got 24 cookies.

Ewww...

2007-06-12T19:25:00.000-04:00

This is Day 2 of having all of the water in my apartment shut off from 9:00 a.m. to 6:30 p.m. from nearby sewer and water pipe construction (that has gone on for well over a year now...Go, State of Georgia workers, Go!!!) This is what the full-of-orange-Georgia-clay-and-dirt water has looked like at the end of both days (even after running it for seven minutes in the bathroom sink).

I promise not to show you what the toilet water looks like. You're welcome!!!

Pumpkin Muffins with Milk Chocolate Chips and Sliced Almonds

2007-06-09T19:53:00.000-04:00

Nope, Halloween is not right around the corner, but I had a can of pumpkin to use up. (I never got around to making that Pumpkin Tiramisu last Thanksgiving. And it looks like that same Pumpkin Tiramisu won't get made this Thanksgiving either.) Since my baking is going to come to a screeching halt next week and since I need to stock my freezer with breakfast goodies for the next few weeks until I move, I decided to make some muffins this afternoon. Along with the can of pumpkin, I had a partial bag of both milk chocolate chips and sliced almonds that needed to be used up, so I just pulled all of the usual baking ingredients (flour, sugar, etc.) out of the pantry and whipped up these muffins. You can adjust the spices to your liking, but I like anything with pumpkin to have an obvious "spiced" taste, so I just dumped in a teaspoon of this and a half teaspoon of that until I got the taste I wanted. These baked into very dense, very moist muffins. I liked the creaminess and the more-subtle-than-semisweet-or-bittersweet flavor that the milk chocolate chips gave to these muffins, and the toasted almonds added a subtle crunch and nutty flavor. These are delicious and very filling.

Pumpkin Muffins with Milk Chocolate Chips and Sliced Almonds

1 2/3 cup all-purpose flour
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon (I used Penzey’s Vietnamese Cinnamon)
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
1 cup canned pumpkin
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1 cup milk chocolate chips
1/2 cup sliced almonds, toasted and cooled

Preheat oven to 350 degrees F. Spray a 12-cup muffin tin generously with nonstick cooking spray and set aside.

In large mixing bowl, sift together dry ingredients (flour through nutmeg); set aside. In another large bowl, whisk together eggs, milk, vanilla extract, pumpkin and butter. Fold dry ingredients into wet ingredients just until combined. Fold in chips and almonds.

Divide batter evenly among the 12 muffin cups. Bake for 20-25 minutes. Let stand in muffin tin for 2-3 minutes before removing to wire rack. Eat warm or let cool completely before serving or storing in an airtight container.

Makes 12 muffins.

Mindy's notes: Adjust the spices to your preferences. If you prefer, you can use canola oil in place of the butter. You can probably leave out the milk, too, but I just happened to have a very small amount in the fridge that I wanted to use up.

Inspiration from a Parisian mouse

2007-06-08T18:05:00.000-04:00

When my mother and I were in Paris in April, we we lucky enough (and gleefully delighted) to be surrounded by numerous boulangeries full of delicious breads, cookies and pastries. We stopped and sampled goodies at way-too-many places to mention, but my favorite boulangerie was Boulangerie Malineau in the Marais section of Paris.

When I saw the below "rodent roll" there, I just knew that I had to buy it and try it. I really wasn't concerned about whether it tasted good or not (partly because I just knew it would be good and partly because I know that I would have noshed the whole thing anyway). Honestly, I just thought it was cute (and photo-worthy). Well, the joke was on me when it turned out to be one of the best pastries I ate in Paris. It only ranked second to my all-time favorite...a flaky, buttery pain du chocolat topped with toasted sliced almonds and sprinkled with confectioners' sugar. (Oh, I'm drooling just thinking about both of these right now.)

Anyway, the rodent roll had a pronounced pistachio taste with a texture that was dense and moist on the inside and crunchy on the outside. If you look closely at the picture, you can see that the tail is filled with pistachio paste. The miniature chocolate chip eyes and the egg-wash shine added visual appeal, too.

When I got home from France, one of the first things I did was to start cleaning out my pantry by either using ingredients up, donating canned goods and boxed stuff to the Salvation Army or throwing things out. Well, I came across a can of almond paste that, for some reason or another, I decided to hold on to. (It was really close to being trashed.) Well, I forgot all about it until last night when I was making these from the recent issue of Gourmet. For some reason, as I mixed the brownie batter, I remembered that another recent issue of Gourmet (March 2007 to be exact) had a recipe for Almond Cakes that used almond paste. Well, since I had good luck with the brownies last night, I figured I would follow one successful Gourmet recipe with another (hopefully successful) Gourmet recipe. This recipe gave me one last chance to use my miniature muffin pan again, and I have to admit that I was hoping that maybe these would have a similar enough nutty taste to the rodent roll I ate in Paris.

Anyway...

These were really tasty. They're very moist in the middle and the tops have a slight crunch. They have a nice almond flavor to them, but I think that after they sit overnight the almond presence will develop and become even more pronounced. (Or at least I'm hoping so.) I tripled the ingredients which made enough batter for 24 individual cakes. These are super-easy to make, too. These are perfect to serve for brunch or to accompany afternoon tea. I really want to experiment more with nut pastes in baking in the future. Pistachio and almond pastes have a similar fragrance and taste; however, the texture of the Parisian pastry was more toothsome and complex whereas the almond cakes are lighter and more muffin-like.

Almond Cakes

Source: Gourmet, March 2007

3 tablespoons unsalted butter, softened, plus 1/2 tablespoon, melted
3 tablespoons all-purpose flour plus additional for dusting molds
1/8 teaspoon salt
1/4 cup granulated sugar
2 tablespoons almond paste (not marzipan; 1 oz)
1/4 teaspoon pure vanilla extract
1 large egg
Confectioners sugar for dusting

Special equipment: 12 (1/8-cup) barquette molds or a mini-muffin pan with 12 (1/8-cup) muffin cups

Put oven rack in upper third of oven and preheat oven to 400°F. Brush molds with melted butter and lightly dust with flour, knocking out excess flour.

Stir together flour (3 tablespoons) and salt in a small bowl.

Beat together softened butter and granulated sugar in a bowl with an electric mixer at high speed until pale and fluffy. Beat in almond paste and vanilla until combined well, then beat in egg until combined. Reduce speed to low and add flour mixture, mixing until just combined.

Divide batter among molds or muffin cups, spreading evenly, then transfer to a baking sheet (not necessary if using muffin pan).

Bake cakes until just firm and edges are golden, about 15 minutes. Turn cakes out onto racks and cool completely, about 5 minutes. Turn cakes right side up and dust tops with confectioners sugar just before serving.

Cooks' note: Cakes can be made 1 day ahead and cooled completely, uncovered, then kept in an airtight container at room temperature.

Makes 12 individual cakes.

Mindy's notes: The recipe yield says 12, but I got 8. Grease the muffin tin(s) generously or line with paper baking cups. I filled each of the mini muffin cups to the top with the batter, so my mini muffins had "mushroom" tops. If you want more refined, professional-looking mini cakes, you will only want to fill your muffin cups about one-half to two-thirds full.

Cheesecake-Marbled Brownies

2007-06-07T21:15:00.000-04:00

This was the one and only recipe I ripped from the June 2007 issue of Gourmet magazine. (The June issue was actually a pretty good one, but since I don't have much time to cook these days and since I don't have a grill, that limited a lot of the issue's recipes.) As much as I've tried not to bake (and cook) too much so I can focus on packing and other Vancouver-related things, I just knew I had to make these (and since I had all of the ingredients on hand, there was no reason not to whip up a batch). I made the recipe as written with the exception of using 1/3-less-fat cream cheese instead of full-fat cream cheese. I also baked them for 40 minutes instead of 35 since I am not a fan of fudgey brownies. These are excellent. They are slightly fudgey in the middle but overall they are more of a very dense, chewy brownie. At first, I thought that the recipe may have called for too much cream cheese batter to swirl into an 8-inch pan full of brownie batter, but I quickly realized that the brownie/cheesecake ratio is perfectly proportioned. I like a slightly larger brownie, so I cut these into 12 brownies. Next time, I will cut them into 16 brownies, though, because they are quite rich (and filling).

If you've never made cheesecake brownies before, put some (or all) of these in the freezer and eat them straight from the freezer whenever your sweet tooth needs a "fix". This is hands-down my favorite way to eat brownies. (Note to self: Give remaining 10 brownies away tomorrow so you don't eat them all.)

Enjoy!!!

Cheesecake-Marbled Brownies

Source: Gourmet - Quick Kitchen - June 2007

Two adored classics come together in this dessert lover's superbrownie.

For brownie batter
1 stick (1/2 cup) unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour

For cheesecake batter
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract

Make brownie batter:
Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.

Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Make cheesecake batter and bake brownies:
Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.

Bake until edges are slightly puffed and center is just set, about 35 minutes.

Serve warm or at room temperature.

Makes 16 brownies.

I Heart Teemu

2007-06-06T22:53:00.000-04:00

Congratulations, Anaheim!!!

2006-2007
Stanley Cup Champions

(All of you...please go shave now!!!)

(Photos from Yahoo! Sports)

Apparently...

2007-06-04T15:47:00.000-04:00

I've had Vancouver on my mind for at least 10 years now. While cleaning out a few of my cabinets today, I came across these newspapers and various other magazine articles about Vancouver stuffed in a folder.

I'm sooo busy right now yet sooo excited about moving out there. I should even have a place to live by the end of this week. (Keep your fingers crossed for me.) You won't see much blogging from me over the next few weeks, but I'll try my best to keep you all updated on my move. If you don't see any posts, just email me at my AOL account.

I WISH this was the current exchange rate. (And look at Britain. O...M...G!!!) This is pre-Euro, too.

Pan-Seared Chicken with Balsamic Sweet Onions and Potatoes

2007-06-01T22:37:00.000-04:00

My santoku knife really wanted me to make this recipe. He was desperate to boastfully show off his newly-sharpened edge. Since I cannot say no to him, well, I gave in to his wish.

Actually...

After a busy day of moving things into storage today, I wanted to make a hearty (and well-deserved) meal to end the day. I've had my eye on this recipe for a while now, and I decided it was long overdue to finally make it.

This is easy to prepare, and chopping the onion and potatoes was easy and fast thanks to my awesome knife. (Boast away, Sir Santoku.)

The pungent balsamic vinegar is muted slightly by the stock and along with the savory sweetness of the rosemary makes a delicious, flavorful sauce. Word to the wise, though: Stand Back As You Add The Balsamic Vinegar To The Pan!!! Whoa!!! I didn't prepare myself (or my poor nose) for that smell. I should have known better. Live and learn (and I learned I won't EVER do that again). The original recipe called for four chicken breasts, but I only used two chicken cutlets instead. Usually there is not enough sauce for my tastes in written recipes, so I always double the sauce, but this time I kept the amount of vegetables and sauce the same as the original recipe and reduced the pieces of chicken from 4 to 2 instead. However, I do think that there would be enough to make four servings of chicken with the sauce amounts below. Serve this in pasta bowls to keep the chicken and vegetables swimming in the sauce. Serve with steamed green beans. The green beans taste just as good swimming in the sauce as the main course does.

Enjoy (and please don't forget the balsamic vinegar advice)!!!

Pan-Seared Chicken with Balsamic Sweet Onions and Potatoes

Adapted from Food & Drink, Holiday 2004

Choose round waxy-type potatoes to make sure they hold their shape while cooking. Make sure the potatoes are almost tender before adding the vinegar because the acid can prevent potatoes from softening.

2 boneless, skinless chicken cutlets
Salt and freshly ground pepper
2 tablespoons butter
4 small potatoes (about 1 lb.), cut into ½-inch cubes
1 large sweet onion, halved and thinly sliced lengthwise
1 teaspoon chopped fresh rosemary (or ¼ teaspoon dried)
¼ cup balsamic vinegar
1 cup turkey stock

Sprinkle one side of chicken with salt and pepper. Heat a large skillet over medium-high heat until hot. Add half of butter and swirl to coat pan. Add chicken breasts, seasoned-side down, and season remaining side. Brown, turning once, until well-browned on both sides. Transfer to a plate and cover with foil to keep warm.

Melt remaining butter in skillet. Cook potatoes, onions and rosemary, stirring, for 2 minutes or until some liquid is released. Cover, reduce heat to medium and cook, shaking pan often, for about 15 minutes or until potatoes and onions are almost tender and starting to brown. Increase heat to medium-high and add vinegar. Boil, scraping up any bits stuck to pan, until reduced and syrupy. Pour in stock and bring to a boil. Return chicken to pan with any accumulated juices, spooning some of the sauce over chicken. Cover, reduce heat and simmer for about 10 minutes, turning chicken halfway, or until potatoes are tender and chicken is no longer pink inside.

Transfer chicken to serving plates. Season sauce and vegetables with salt and pepper to taste and spoon over chicken.

Notes: I used Yukon Gold potatoes (which kept their shape nicely), a Vidalia onion and dried rosemary. Original recipe used chicken stock, but I used turkey stock since that's what I had on hand.

Add chicken to these ingredients...

...to get this:

Schrute Buck

2007-06-01T22:20:00.000-04:00

A contribution from my brother for my Vancouver condo.

Thanks, Mike. Let me know if you come across any Stanley nickels, too. ;P

Oatmeal Muffins - Part 2

2007-06-01T01:40:00.000-04:00

Same recipe as Oatmeal Muffins - Part 1 except: 1.) I used vanilla extract instead of maple extract, and 2.) I used miniature semisweet chocolate chips instead of currants. (I think these are even better than the batch with currants. They're both delicious, but obviously my personal palate ranks chocolate above currants.)

Oatmeal Muffins

Adapted from Epicurious (Gourmet – February 1995)

1 cup old-fashioned rolled oats
1 cup low-fat buttermilk
1 large egg, beaten lightly
1 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
1 stick (1/2 cup) unsalted butter, melted and cooled
1 cup plus 2 tsp. all-purpose flour, divided
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup miniature semisweet chocolate chips

In a large bowl, combine oats and buttermilk and let stand 1 hour.

Preheat oven to 400° F and butter twelve 1/2-cup muffin tins.

Add egg, vanilla extract, sugar, and butter to oat mixture, stirring until just combined.

Into another large bowl, sift together 1 cup flour, salt, baking powder and baking soda and add to oat mixture, stirring until just combined. Put chocolate chips and remaining 2 tsp. flour in a ziptop bag; seal bag and shake to evenly coat chips with flour. Fold chips into muffin batter.

Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.

Makes 12 muffins.

Oatmeal Muffins - Part 1

2007-06-01T00:58:00.000-04:00

Looking in my pantry yesterday, I gazed at a way-too-big canister of old-fashioned oats (that I have been trying to use up forever) and an unopened box of currants (that I haven't even attempted to use) and wondered what I could do with them before I finally gave up and tossed them both in the trash. So, after a little time online, I came across the below recipe for Oatmeal Muffins on Epicurious. I changed only two things from the original recipe: 1.) I used low-fat buttermilk instead of regular buttermilk, and 2.) I added 1 teaspoon of maple extract. (Yet another thing in my pantry I can't seem to use up.) Currants and maple extract give these the taste of your favorite oatmeal raisin cookie or oatmeal raisin pancake recipe in muffin form. (You decide which description you like better.) These muffins are so moist, rich and delicious that there's no need to put anything on them. No butter, cream cheese or jam is necessary. They are simply perfect as is. (How can they not be good with 1 cup of buttermilk and 1 stick of butter?) The recipe for these came from a Gourmet reader's mother's home economics class in Louisiana back in the 1940's. They were delicious then, and they're still delicious now. So delicious that I adapted the same recipe and made another batch. (See the next post.)

Oatmeal Muffins

Adapted from Epicurious (Gourmet – February 1995)

1 cup old-fashioned rolled oats
1 cup low-fat buttermilk
1 large egg, beaten lightly
1 teaspoon maple extract
1/2 cup firmly packed light brown sugar
1 stick (1/2 cup) unsalted butter, melted and cooled
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup dried currants

In a large bowl, combine oats and buttermilk and let stand 1 hour.

Preheat oven to 400° F and butter twelve 1/2-cup muffin tins.

Add egg, maple extract, sugar, and butter to oat mixture, stirring until just combined.

Into another large bowl, sift together flour, salt, baking powder and baking soda and add to oat mixture, stirring until just combined. Fold in currants.

Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.

Makes 12 muffins.

Miniature Brownie Cups

2007-05-31T18:05:00.000-04:00

My miniature muffin pan doesn’t get the love it deserves from me. (Then again, neither does my 15 x 10 x 1-inch pan or my 9-inch springform pan, but those are two other posts altogether.) In an affectionate effort to show him some much-craved love before he gets bubble-wrapped and put into storage next week, I wanted to bake some two-bite treats, and Miniature Brownie Cups seemed to be the perfect recipe to make.

My friend Amy and I finally got together for lunch today at Brio after two previous failed attempts, so I figured that was a good enough reason to bake something. (Isn't there always a good enough reason to bake, though?) After sampling one of these from the first batch, I decided to bake two more batches. One batch for Amy to take back to her office to share with her co-workers, another batch for her to take home to her hubby and son and, well, a batch for me. Boy-oh-boy is Mr. Miniature Muffin Pan finally feeling the love!!! Three times in one day is more action than he's gotten in the six or so years I've owned him.

These brownie cups are really delicious. The texture is somewhere between that of chocolate cake and a crunchy top/chewy middle brownie. The pecans, which toast on top of the brownie cups as they bake, add a nice crunch, too. I think these would be really good using miniature baking M&M's, too.

Yummy and easy to make... my kind of recipe!!!

Miniature Brownie Cups

Source: Old-Fashioned Bake Sale, p. 79

6 tablespoons unsalted butter, melted
¾ cup sugar
½ teaspoon vanilla extract
2 eggs
½ cup all-purpose flour
¼ cup natural or Dutch-processed cocoa powder
¼ teaspoon baking powder
Dash salt
¼ cup finely chopped pecans

Preheat oven to 350 degrees F. Line small muffin cups (1 ¾ inches in diameter) with paper baking cups. Whisk together butter, sugar and vanilla extract in medium bowl. Add eggs, one at a time; beat well.

Sift together flour, cocoa powder, baking powder and salt; gradually add to butter mixture, whisking until well blended. Using a spoon, fill muffin cups ½ full with batter; sprinkle nuts over top.

Bake 12 to 15 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly; remove brownies from pan to wire rack. Cool completely.

Makes about 24 brownies.

Key Lime Pie with Coconut Graham Cracker Crust

2007-05-29T00:12:00.000-04:00

One of my "a few times a week" blog reads is Coconut and Lime. Upon reading last week, I saw that Rachel is celebrating her three year blogiversary so I figured, "What better way to honor Rachel and her blog than to make a Key Lime Pie with Coconut Graham Cracker Crust?" This recipe is my standard key lime pie recipe in which I substituted 1/2 cup of the crushed graham crackers in the crust with 1/2 cup sweetened coconut instead. Also, I sprinkled the top of the pie with toasted coconut and added a slice of lime for some much-needed visual pizazz.

Happy 3rd Blogiversary, Rachel and Coconut and Lime!!!

Since Rachel isn't here in person to enjoy this cool, refreshing pie with me, I enjoyed a big, yummy piece of it along with my friend Kurt. I know that key lime pie just happens to be one of his favorite desserts, and since his birthday is coming up, it was an early treat for him (and also a nice change from a traditional birthday cake). The tart, creamy filling is delicious, and the coconut in the crust and on top really adds a nice texture and flavor, too. Who knew coconut and lime were so good together? (Obviously, Rachel did.)

Key Lime Pie with Coconut Graham Cracker Crust

Crust
1 cup plus 2 tablespoons crushed graham crackers
1/2 cup sweetened coconut
1/2 cup (1 stick) unsalted butter, melted

Filling
1 (8 ounce) package 1/3-less-fat cream cheese, softened
1 (14 ounce) can fat-free sweetened condensed milk
½ cup key lime juice

Topping
3 tablespoons sweetened coconut, toasted and cooled

Preheat oven to 350° F.

In medium bowl, mix crushed graham crackers and coconut together. Add melted butter and mix until well blended. Using the tines of a dinner fork or your fingers, press crust mixture into bottom and up the sides of a 9-inch pie pan. Bake crust until set, about 5-6 minutes. Cool completely on wire rack before filling.

In medium bowl, beat cream cheese and sweetened condensed milk using an electric mixer on medium speed until smooth. Add in key lime juice; stir to combine. Pour filling into crust. Sprinkle top of pie with toasted coconut. Cover pie with plastic wrap and chill at least 12 hours (or until set) before serving.

Makes 8 servings.

A celebratory slice for Rachel:

Chicken, Rice, and Black Bean Salad

2007-05-28T18:39:00.000-04:00

My friend Kurt is coming over tonight to eat dinner and watch the hockey game with me (our last dinner and hockey game together before he moves to Scottsdale on Wednesday...Boo Hoo!!!), and since it's warm outside and I was looking for something easy to make, I decided to make Chicken, Rice, and Black Bean Salad from an old issue of Everyday Food magazine. It looked like a tastebud-friendly meal that both of us would enjoy, and since I had all of the ingredients on hand, it was a no-brainer to make it.

Since I actually (sort of) planned ahead for dinner tonight, last night I made Key Lime Pie with Coconut Graham Cracker Crust to have afterwards for dessert. (There are two reasons I chose to make a key lime pie. You'll have to wait for the next post.) I'll post a review of both recipes later tonight or tomorrow morning, but I just wanted to get a head start now and post the recipe for our main course (if that's what you want to call it).

Update (as promised): This salad is fantastic and very filling. Kurt's first words after his first bite was, "Damn, this is good." I guess that could sum up my reaction to it, too. I followed the recipe exactly as written. I did leave in the seeds from the jalapeno, and it added a nice kick. I also used a generous 1/2 teaspoon of cumin. I used a few pinches of sea salt and generously grinded fresh black pepper over the salad before tossing it one last time and serving. This recipe makes a LOT of food. (Kurt left tonight with a big plastic container of it, and I cannot wait to eat it again for lunch...and probably dinner...tomorrow.) This would be great to take along to a picnic or BBQ as a different kind of cold salad...you know, not the typical (boring) pasta salad and potato salad you see all the time.

Chicken, Rice, and Black Bean Salad

Source: Everyday Food magazine - June 2005, p. 105

1 cup brown (or white) rice
1 cooked chicken (about 2 ½ pounds), shredded (about 4 cups)
1 can (15.5 ounces) black beans, drained and rinsed
6 plum tomatoes, sliced*
4 scallions, thinly sliced
1 jalapeno chile, minced (seeds and ribs removed for less heat, if desired)
¼ cup white wine vinegar
3 tablespoons olive oil
½ teaspoon ground cumin
Salt and freshly ground pepper, to taste

Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.

Place cooled rice in a large bowl; add chicken, beans, tomatoes, scallions, jalapeno, vinegar, oil, and cumin. Season with salt and pepper; toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.

*How to slice plum tomatoes:
Quarter tomatoes lengthwise. Lay quarters skin side down, and slice out seeds. Slice flesh crosswise about ¼ inch thick.

In serving bowl (without flash):

Scooped out into individual bowl (with flash):

Nutella Frosted Cupcakes

2007-05-27T16:52:00.000-04:00

When I saw this recipe on Baking Bites, I knew I just had to make it. Actually, I saw this recipe many, many months ago and never got around to making it, but in keeping with the promise I made to my lonesome jar of Nutella to use him up this weekend, I was sold on both the ease of this recipe and the picture. I mean, look at that picture!!! Who wouldn't want to make these???

Nicole's description of "tender, rich and very, very tasty" sums these cupcakes up perfectly. These would be really easy to transport to any kind of get-together like a picnic or BBQ because the frosting is baked in.

These are fantastic. Stop reading this post and go make them. Pronto!!!

Nutella Frosted Cupcakes

Seen on Baking Bites
Adapted from Donna Hay

10 T. unsalted butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp. vanilla extract
1 3/4 cups all-purpose flour
1/4 tsp. salt
2 tsp. baking powder
Nutella, approximately 1/3 cup

Preheat oven to 325 F. Line 12 muffin tins with paper liners. Cream together butter and sugar until light and fluffy, about 2 minutes. Add in eggs, one at a time, until fully incorporated. Don't worry if the batter doesn't look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains. Using an ice cream scoop, fill each muffin liner with batter. They should be 3/4 full, if you're not using a scoop. Top each cake with 1 1/2 tsp. Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the Nutella. Bake for 20 minutes. Remove to a wire rack to cool completely.

Makes 12 cupcakes.

Nutella

2007-05-27T16:39:00.000-04:00

I am dedicating all day today to Nutella, so in appreciation of the delicious chocolate hazelnut spread, I am posting two recent pictures of the beloved.

Small jar of Nutella from my dark, American pantry:

HUGE gallon-sized "jugs" of Nutella at a crêperie in Nice, France:

Four (or five) ingredients to YUM!!!

2007-05-27T02:20:00.000-04:00

My sad little jar of Nutella was begging for me to use him this weekend, and I graciously agreed to grant his holiday weekend wish.

I found this recipe on Recipe Goldmine and decided to tweak it a little. I halved the original recipe and tweaked the ingredient amounts (I added an additional tablespoon of both Nutella and Arborio rice and left out the dried cherries/dried cranberries).

SO simple. SO delicious. It will SO will be repeated again...soon!!!

Nutella Rice Pudding

Adapted from Recipe Goldmine

3 cups 2% milk, divided
1/2 cup plus 1 T. Nutella
1 cinnamon stick (or 1 teaspoon ground cinnamon)
1/2 cup plus 1 tablespoon Arborio rice (do not substitute or pudding will not thicken)

Preheat oven to 325 degrees F. Coat an 8x8-inch glass or metal (not aluminum) pan with vegetable oil spray.

Over medium heat, whisk together 2 cups milk and the Nutella in a heavy-bottom 2-quart saucepan. Add cinnamon stick and bring to a boil. Stir in Arborio rice and transfer to prepared pan. Bake 30 minutes, stirring every 8 to 10 minutes.

Add remaining 1 cup milk, combining well, and bake 15 to 20 minutes longer, stirring every 8 to 10 minutes, or until pudding has thickened and rice is soft. Remove cinnamon stick, if using, and cool 15 to 20 minutes.

Serve warm or cover and refrigerate. (I spooned the pudding into 4 individual ramekins and let them cool to room temperature before covering them with plastic wrap and putting them in the refrigerator overnight to thicken to the consistency I wanted to achieve.)

If desired, sprinkle with cinnamon-dusted whipped cream. (Desire it!!! It really adds a nice finishing touch to the pudding.)

Mindy’s notes: I used a cinnamon stick instead of 1 teaspoon ground cinnamon because I wanted a more subtle cinnamon flavor. Also, make sure you stir this every 8 to 10 minutes to prevent the rice from sticking together and to keep a skin from forming. If you plan to serve this warm, I would add an additional 1-2 tablespoons of Arborio rice so it is a little bit thicker. I refrigerated it overnight and the consistency the next day was perfect, but right out of the oven and after sitting, it was still a bit runny. Adding an additional tablespoon or two of the rice would firm the pudding up to a thicker consistency right out of the oven.

Bon Voyage!!!

2007-05-26T19:27:00.000-04:00

I just wanted to say farewell (only temporarily, of course) to my parents who leave for Rome tomorrow. They're going on this cruise next week, and I'm so envious they get to go to Turkey and Croatia (not so envious about Greece, though...well, maybe Santorini). Anyway, I hope you have a wonderful trip, and don't forget to bring me back something personally blessed by the Pope. (Inside joke.)

My brother was nice enough (forced by me) to go dogsit (in their lame small town in Florida) because I had packing to do up here. He may even be so bored (oh, he will be) that he reads my blog for the next two weeks. (Hi, Mike!!!)

Have fun, Mom and Dad!!! I love you lots.

The cute dog (and avid blog reader) who couldn't go on the cruise: (Hi, Mariah!!!)

Cucumber Salad with Rice Vinegar Dressing

2007-05-26T14:37:00.000-04:00

I made this salad yesterday to eat as a side to the Ham and Manchego Panini with Dipping Sauce. It was really tasty yesterday, but it tastes even better today after sitting overnight in the refrigerator. It's really easy to make, and the light dressing is very flavorful. (I used Boyajian Toasted Sesame Oil.) The green onions and peanuts add even more flavor along with a nice crunch. The Cooking Light description sums it up perfectly: "Peanuts boost the crunch in this cool, refreshing salad, while dark sesame oil deepens the taste."

Cucumber Salad with Rice Vinegar Dressing

Source: Cooking Light, June 2007

3 cups thinly sliced seeded peeled cucumber (about 2 medium)
3 tablespoons rice vinegar
1 teaspoon sugar
2 teaspoons dark sesame oil
1/2 teaspoon salt
2 tablespoons chopped green onions
1 1/2 tablespoons chopped unsalted, dry-roasted peanuts

Combine first 5 ingredients in a medium bowl; toss to coat cucumber. Sprinkle with onions and peanuts before serving.

Yield: 6 servings (serving size: 1/2 cup salad, 1 teaspoon green onions, and 3/4 teaspoon peanuts)

Ham and Manchego Panini with Dipping Sauce

2007-05-25T17:15:00.000-04:00

Most of my cookbooks and cooking magazines are boxed up and ready to go into my storage space next week (and the following week...and the week after that...), but while sorting and packing them, I started flipping through a few issues of Everyday Food from 2005 and 2006. I came across a lot of yummy-looking and easy-to-make recipes that I missed the first time around. I came across this recipe for Ham and Manchego Panini with Dipping Sauce in the October, 2006 issue, and I knew that I had to try it. (This sandwich had me at dipping sauce.)

This is a really good sandwich. I liked the slightly salty, slightly sharp taste of the Manchego cheese. There were three different maturities of Manchego cheese at Whole Foods...3 months is the most mild, 6 months is more sharp, and 12 months is the sharpest. I bought the 6 months (middle-of-the-road) Manchego, and I would do so again. I also used Boar's Head Deluxe Ham. It would be really easy to adapt this sandwich with your favorite kind of bread, sliced meat and cheese. I really liked the dipping sauce with it. However, I'd like to make this again (sans dipping sauce) and add either some sliced dill pickles (for sourness) or rings of red onions (for zing and a slight crunch) to the sandwich. I think the taste of the sandwich could definitely be kicked up a notch (Emeril, anyone???) by adding either of these.

I ate this sandwich along with Cucumber Salad with Rice Vinegar Dressing from the current issue of Cooking Light. The recipe is here. I'll review the recipe and post a picture tomorrow. (Hint: It was a yummy, too!!!)

Ham and Manchego Panini with Dipping Sauce

Source: Everyday Food – October, 2006, p. 158

4 slices country bread
4 ounces thinly sliced ham
2 ounces Manchego cheese, coarsely grated (1/2 cup)
4 teaspoons olive oil
3 tablespoons apricot jam
1 tablespoon Dijon mustard

Top each of 2 bread slices with ham, Manchego, and remaining slices. Brush tops of panini with 2 teaspoons oil.

In a large nonstick skillet, heat remaining oil over medium-low. Place panini in skillet, oiled side up. Cover; cook until golden brown and cheese has melted, 5 to 8 minutes per side, pressing down with a spatula 3 to 4 times during cooking.

Meanwhile, make dipping sauce: In a small bowl, mix together jam and Dijon. Serve panini with sauce on the side.

Serves 2.

Before:

After:

Happy 2nd Birthday, Laura Alexandra!!!

2007-05-25T05:36:00.000-04:00

The most gorgeous redhead on the planet turns 2 today. Happy Birthday, LuLu the Beautiful!!! Auntie Mindy longs to see you and smother you with hugs and kisses, but since you’re across the pond (in Thames Ditton, Surrey), I’m virtually sending them to you instead. (Are you ready???)

XOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXO

(Give my love to your mummy and daddy, too. I hope they do something fun with you over this Spring Bank Holiday weekend. Maybe your daddy should update your website, too…he’s about 18 months behind.)

Many, many more years of love, laughter and happiness to you!!!

Oatmeal Cookies

2007-05-24T18:26:00.000-04:00

I know, I know. Oatmeal cookies don't have the "Wow!!!" appeal that so many other cookies do. In fact, the idea of oatmeal cookies seems a bit boring. However, these aren't just any plain ol' oatmeal cookies. These cookies are thick, toothsome and have the perfect texture. They aren't crunchy, they aren't chewy...they have that perfect "right-in-the-middle-of-crunchy-and-chewy" texture. (Hmmmm...is it the ground oatmeal or the light corn syrup that gives these that much sought-after perfect cookie texture?) The molasses taste from the dark brown sugar really adds a nice flavor, and the fact that these cookies are loaded with big chocolate chips and toasted pecans makes them a perfect 10. This is definitely not your mother's oatmeal cookie recipe. (My mother doesn't have an oatmeal cookies recipe, but maybe yours does.)

I got this recipe from this blog. They halved the original recipe. I halved and tweaked their recipe based on both the amounts of ingredients I had on hand and personal taste preferences.

Oatmeal Cookies

Recipe seen on Writing At The Kitchen Table blog
(Adapted from Carole Walter's Great Cookies)
Adapted, tweaked (and perfected???) by Me

2 1/2 tablespoons dark brown sugar
1 1/2 tablespoons granulated sugar
10 tablespoons old-fashioned oats, divided
¼ cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking powder
1/4 cup (4 tablespoons) unsalted butter, slightly softened
1/2 tablespoon light corn syrup
1 egg yolk
1/2 teaspoon vanilla extract
1/2 cup Guittard Semisweet Super Cookie Chips (or chocolate chunks)
1/3 cup chopped pecans, toasted and cooled

Preheat oven to 350 degrees F. Lightly grease a large cookie sheet.

In a food processor fitted with metal blade, process the brown and white sugars and 4 tablespoons of oats until sand-like. (This took about 2 minutes in my mini chopper).

Sift together flour, salt and baking powder. Stir in the remaining 6 tablespoons of oats. Set aside.

Using a hand mixer or stand mixer, blend the butter with corn syrup on low speed until light. Beat in the processed sugar/oats mixture in two additions. Add the egg yolk and vanilla extract; blend well.

Turning the speed up to medium, add the sifted flour in two additions, mixing until just combined. Fold in the chocolate chips and nuts.

Divide dough into 9 equal pieces and roll into balls or shape into mounds. Place balls/mounds on prepared cookie sheet, leaving about 2-3 inches between each ball/mound. (The cookies will spread slightly during baking).

Bake for 10-12 minutes or until cookies start to turn golden around the edges. Let cool for 2 minutes on cookie sheet then remove with a spatula to a wire rack to cool completely.

Makes 9 BIG cookies.

Mmmm...right from the oven. Gooey and delicious.

Stupid Nice Pictures - Part 3

2007-05-24T16:53:00.000-04:00

Bad hairdos (I would say "hairdon'ts", but that's seriously lame) were in abundance in Nice. These pictures were not altered in any way.

Hey, mom, hurry up and find a pen so I can get Carrot Top's autograph. "Oh, you're not Carrot Top? Sorry, mister."

Somebody needs to take a good, long hard look in the mirror.

If you think this is bad, you should have seen her outfit...complete with white lace anklets and gold jelly shoes.

Stupid Nice Pictures - Part 2

2007-05-24T16:03:00.000-04:00

Since I am a friend to cows and don't eat them, I didn't indulge myself in a Spider-Man Burger like so many others in Nice were. With marketing propaganda like this, though, who could resist one?

Pigeons sunbathing in a Nice park.

Hmmmm...I wonder why berets weren't selling at this hat shop???

Melvin, my constant travel companion (since being purchased in Vancouver in June 2005), is enjoying his bottle of water and practicing his French phrases while overlooking the Promenade.

Stupid Nice Pictures - Part 1

2007-05-24T15:57:00.000-04:00

I’m in a stupidly (is that a word???) bizarre mood today. Not sure what exactly my problem is. I think I just stopped stressing about this whole moving thing and realized, “Hey, my life is pretty darn good and it will all work itself out.” Anyway, I was looking through some of my France pictures today, and I thought I would post some of the stupid pictures I took in Nice. I will post some of the beautiful French Riviera pictures soon. (Stupid first, then splendid.) I still wake up thinking of the Riviera and the aquamarine Mediterranean every day. Oh, it was so beautiful there, and I can’t wait to go back. Soon!!!

Enjoy the pictures!!! I promise better ones will follow soon.

This picture was taken from our hotel balcony overlooking the Promenade. Not sure what this girl's issue was, but the police eventually came to pick her up off the ground.

This was one of the many (truly terrible) street performers who showed up every night along the street where the majority of the outdoor dining restaurants in Nice were. He would alternate singing in a man's and woman's voice and would turn his hat around whenever he would change his singing voice. I just cannot describe it. You'd have to go to Nice and see it for yourself. I was on a mission to find him every night before my mom and I had dinner just so I could get a laugh and be in a good mood the rest of the evening.

Weird, oversized creepy statue "thingy" outside pizza restaurant in the Old Town of Nice. There were two others creepy statue "thingies" nearby, too. Needless to say, we didn't eat there.

Tête Au Carré - The Square Head. This is the city library headquarters in Nice.

Sad and Stressed

2007-05-23T17:31:00.000-04:00

That's my boy Kurt today. Sad because his Red Wings suck (I mean, lost). Stressed because he's closing on his townhouse on Friday and driving/moving out to Arizona next week.

(Hey, Atlanta...where's everybody going???)

Since I was on a baking spree in the kitchen today, I figured, "Why not bake a batch of cookies for both Chris and Kurt?" (See the recipe for the cookies I baked for Chris in the previous post.)

(Sorry for all of the cookie recipes with chocolate chips, coconut and almonds recently. I didn't realize how much of these three ingredients I had in my pantry and need to use up before my move to Vancouver in five weeks. FIVE WEEKS!!! Yikes...and Yippee!!!)

Chocolate Chunk Oatmeal Coconut Cookies

Adapted from Epicurious - Gourmet, August 2001

2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour
2 1/4 cups old-fashioned oats
1 1/2 cups packaged finely shredded unsweetened coconut
2 cups semisweet chocolate chunks (I used chocolate chips)
3/4 cup almonds with skins, toasted, cooled, and chopped

Preheat oven to 375°F.

Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and almonds.

Arrange 1/4-cup mounds of cookie dough about 3 inches apart on 2 lightly buttered large baking sheets (about 8 cookies per sheet), then gently pat down each mound to about 1/2 inch thick. Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 15 to 18 minutes total.

Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner.

Makes about 24 large cookies.

Chocolate Truffle Cookies

2007-05-23T17:04:00.000-04:00

What do you do when you find this in your pantry?

You bake a batch of cookies, of course. (I'm still pondering when I actually bought these chocolate sprinkles. Hmmm...still pondering.) My neighbor Chris is moving back to India next week after a year here in the United States, and I wanted to bake him something to wish him a fond farewell. He's such a great guy, and I wish I would have spent more time getting to know him, but he promised to stay in touch, and I promised him that every batch of cookies I bake and blog are being "virtually" sent to him in Bombay.

All my best to you, Chris!!!

Chocolate Truffle Cookies

Source: Adapted from Taste of Home

½ cup plus 2 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons confectioners' sugar
3 tablespoons natural cocoa powder
2 tablespoons sour cream
1 ½ teaspoons vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1 cup (6 oz.) semisweet chocolate chips
3 tablespoons chocolate sprinkles

In a large mixing bowl, cream butter, confectioners' sugar and cocoa until light and fluffy. Beat in sour cream and vanilla extract. Add flour; mix well. Stir in chocolate chips. Refrigerate for 1 hour.

Roll into 1-in. balls; dip in chocolate sprinkles. Place, sprinkled side up, 2 in. apart on ungreased baking sheets. Bake at 325° for 10 minutes or until set. Cool 5 minutes before removing to a wire rack to cool completely.

Yields about 30 cookies.

Mindy can cook, too!!!

2007-05-22T20:01:00.000-04:00

I am pretty sure I was born to bake. As a matter of fact, I consider it my favorite hobby. (I wish I could say I prefer exercising to baking, but...)

As long as I have friends and family to bake for, I'm quite happy in the kitchen making a mess measuring, sifting and mixing. However, sometimes I even like to cook. (Really, it's true.) Cooking for one is a challenge, though, since so many recipes yield such large amounts of food. I prefer baking simply because I can try numerous recipes of cookies, brownies, muffins, etc. and always have somebody willing to eat it. I'm pretty sure that nobody would appreciate my dinner leftovers the way they do a heaping plate of freshly baked cookies.

Anyway...

Recently in Paris, I ate a lot of roasted chicken and haricot verts (okay, I ate frites, too), and I was craving something similar today. Since I didn't leave my apartment at all today and still am in the same nightgown I woke up in over 11 hours ago, I figured I didn't have the "I'm too busy to cook" excuse tonight. Alas, I cooked Almond-Crusted Chicken Fingers from Eating Well and Sautéed Green Beans from Robin Miller (yes, the woman with the cheesy theme song and creepy eyes). Although my dinner tonight was frites-less and not as charming as eating in the late evening at a St. Germain des Pres bistro, it was nonetheless c'est magnifique.

Almond-Crusted Chicken Fingers

Source: Eating Well

Canola oil cooking spray
½ cup sliced almonds
¼ cup whole-wheat flour
1 ½ teaspoons paprika
½ teaspoon garlic powder
½ teaspoon dry mustard
¼ teaspoon salt
1/8 teaspoon freshly ground pepper
1 ½ teaspoons extra-virgin olive oil
4 egg whites
1 pound chicken tenders

Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.

Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.

Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side. (This is a little bit messy.)

(At this point, I let the chicken tenders sit for 15 minutes before baking so the coating would set and not come off after baking.)

Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

Makes 4 servings.

Sautéed Green Beans

Source: Adapted from Robin Miller/Food Network

2 cups green beans, trimmed
1 tablespoon salted butter
1/4 cup sliced almonds
Salt and freshly ground black pepper

In a skillet, sauté the green beans in butter until tender-crisp. Season with salt and black pepper, to taste. Before serving, add the almonds to the skillet and heat through until the almonds are toasted.

Makes 4 servings.

Cutie Pie Kate

2007-05-22T15:37:00.000-04:00

My pal Val's (cutie pie) daughter Kate (who is the younger sister to Julia and a soon-to-be older sister to a new sibling in December) loves a good ear of corn.

First things first. I have to count the kernels. (According to Val, she really was counting them.)

Lip-smacking good.

Okay, now is the good part.

Baby, it's smoky outside!!!

2007-05-22T12:17:00.000-04:00

UGH...it is dark and stinks outside today. Here's the reason why. I was pretty sure when I walked outside onto my balcony this morning that one of the other apartment buildings near me was on fire...that's how bad it is here today. Well, since I have to wait here for UPS to arrive this afternoon, I guess these are two good enough reasons to stay inside (in my nightgown) for the rest of the day. Not that I really need any specific reasons, but I'll blame the UPS man and the smoke today for my sheer laziness. (I wonder what my excuses will be tomorrow.)

Nanaimo Bars

2007-05-21T20:53:00.000-04:00

It's Victoria Day up in Canada, and I figured today would be a good day to post the Nanaimo Bars I made for my brother over the weekend. (And what exactly is Victoria Day, you ask? Yeah, I don't know either. Let's all learn something new today and read about it here.)

With so many recipes for Nanaimo Bars out there to choose from, which recipe did I decide to make? The one from the City of Nanaimo website, of course. The recipe is here.

This recipe is very good. However, I would suggest reducing the amount of graham wafer crumbs, almonds and coconut in the base, though. (I had a lot of the mixture leftover since I didn't want a super-thick base.) If I were to make these again, I would definitely use 1/4 cup less of each of those ingredients. Make sure you use European butter (e.g., Plugra or Lurpak) in this recipe...the butter taste is very prominent. Use quality chocolate, too. Using good ingredients is key to really bring out the flavor of these bars. Cut these bars small, too, as they are really sweet and rich.

I will be visiting Nanaimo in October (or at least taking a ferry there from Vancouver to get elsewhere on Vancouver Island), so I may be inspired to make another batch of Nanaimo Bars come fall. (There's a peanut butter version I really want to try, too, so stay tuned.)

I was in a hurry to meet Mike for lunch, so I only snapped one (bad) picture, but you get the idea of what they look like:

Chocolate, Coconut & Almond Cookies

2007-05-21T17:07:00.000-04:00

These BIG chocolate chips are well-suited to be baked into a batch of BIG cookies. They really live up to the “smoother, meltier” hype that the package promises, too. I adapted a basic cookie dough recipe and added in the chocolate chips by ¼ cups until the dough had just the right amount of chips...not too few and not too many. A heaping ¾ cup of these super cookie chips was the perfect amount. For good measure (and in a continuing effort to clean out my pantry), I also added a heaping ½ cup of shredded sweetened coconut and a heaping ½ cup of sliced almonds (after I toasted them, of course). The end result was a plate full of BIG, thick and delicious a la Almond Joy cookies. These toothsome cookies have just the right amount of chocolate in them, they're moist and chewy from the sweetened coconut and the toasted almonds add a subtle crunch. Definitely a well-rounded cookie that ranks among the best of all the batches of cookies I have ever made. They’re so good, I made another batch this morning just for me (and me only). Kurt liked these so much that he asked me to email the recipe to him so he could send it to his mom up in Michigan. Since I didn't stay up all last night trying to think of a more clever name for these cookies, I just named them after the three main ingredients. (Genius, I know.)

Chocolate, Coconut & Almond Cookies

1 cup plus 2 T. all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
½ cup firmly packed light brown sugar
2 T. granulated sugar
1 large egg
½ teaspoon vanilla extract
¾ cup (heaping) Guittard Semisweet Chocolate Super Cookie Chips
½ cup (heaping) sweetened flaked coconut
½ cup (heaping) sliced almonds, toasted and cooled

Preheat oven to 375 degrees F.

In a medium bowl, sift together flour, baking soda and salt. In a large bowl, cream together butter and the sugars on medium-high speed of an electric mixer until light and fluffy, about 3-5 minutes. Beat in egg and vanilla extract; mix well. Beat in flour mixture. By hand, fold in chocolate chips, coconut and almonds.

Form dough into large mounds (about 1/4 cup in size) and place 2 inches apart onto greased baking sheets. Bake cookies in middle of oven 11-13 minutes, or until golden. Cool cookies on baking sheet for 2 minutes before transferring to racks to cool completely.

Cookies keep in an airtight container for 5 days.

Yield: Makes 12 (very) BIG cookies (or 24 regular-sized cookies).

Note: You can use regular semisweet chocolate chips in place of the Super Cookie Chips.

New Potato Salad

2007-05-20T21:26:00.000-04:00

My friend Kurt had his final "Balcony Barbecue Bash" (say that three times fast!!!) this afternoon, and once again, he asked if I would make potato salad. This recipe for New Potato Salad is in the current issue of Cooking Light magazine. I have tried two other Cooking Light potato salad recipes over the years, and I have to say that this is the best one yet. The tangy white wine vinegar and Dijon mustard along with the creamy mayonnaise makes a very flavorful dressing to coat the potatoes and other veggies. The red bell pepper, celery, shallots and green onions add a flavorful crunch as well as a variety of color that make the potato salad visually appealing. (This potato salad recipe is very "onion-y", though, so if you don't like onions as much as both Kurt and I do, you may want to use either green onions or shallots...not both. Personally, I think the onion flavor is the reason I liked this recipe so much.) This recipe does not taste low fat at all. It's every bit as creamy and delicious as fuller fat potato salad recipes.

I also made a batch of cookies today, but you'll have to wait until tomorrow for that recipe. I'm off to wash my face and brush my teeth before Entourage comes on.

New Potato Salad

Source: Cooking Light, June 2007

New--or young--red potatoes hold their shape well after cooking, making it easy to quarter them when tender.

1 1/2 pounds small red potatoes
1/2 cup finely chopped red bell pepper
1/3 cup finely chopped celery
5 tablespoons low-fat mayonnaise
1/4 cup minced shallots
1/4 cup chopped green onions
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain and rinse with cold water; drain. Cool. Cut potatoes into quarters. Combine potatoes and remaining ingredients in a large bowl; toss gently to coat.

Yield: 6 servings (serving size: about 3/4 cup)

Thank you, Mike!!!

2007-05-20T21:11:00.001-04:00

I have to say a BIG thank you to my brother for helping me out so much recently with everything I've needed help with and for letting me vent about the inept management at my apartment complex, the idiot post office that delivers my mail late (along with other people's mail), the clueless customer service people I have talked to on the phone and the miscellaneous other mini rants that still have his ears burning. I'm bordering on the edge of both ADHD and Tourette's these days, and I appreciate all that he has done and is going to do for me in the upcoming months while I am in Vancouver. I just wanted to let you all know how great of a guy he is. (I don't even know why I'm posting this since he doesn't read my blog.) Yesterday, he treated me to pizza at Mellow Mushroom and ice cream at Bruster's. He also bought me a fan to ship to Vancouver (along with all of my other crap). I think he's sick of me saying, "Can you believe I'll be living in a condo with no air conditioning?" Anyway, after pizza and ice cream yesterday, I'll be sending him my personal trainer bill. Oh, wait, I don't have a personal trainer. (I need one, but that's a whole other discussion altogether.)

Really, I haven't been this neurotic, but I just wanted to show my gratitude to my brother. Thanks again, Mike!!! (I guess I should thank you in person, too, since you won't be reading this.)

Surprise Muffins

2007-05-19T10:49:00.000-04:00

SURPRISE!!! Here's a muffin recipe the whole family will love. And if they don't, you ask? My suggestion would be to seek out new family members. I am assuming (you know what they say about assuming, though) that the name of these muffins comes from the "surprise" chocolate chip-peanut butter middle when you bite into these. These look like just another muffin on the outside yet taste like no other muffin you've ever eaten on the inside. We all know how delicious the chocolate-peanut butter combination is (we do all know this, right?), and it really makes this muffin a winner. The maple extract adds a nice warm flavor, too, and becomes more pronounced the longer these muffins sit. For good measure, the oat bran adds that whole grains goodness everybody's talking about these days. (What? Not everybody is talking about whole grains these days?) These muffins are delicious and not overly sweet, even with the chocolate-peanut butter middle. I got this recipe from The Spirit of Christmas Cookbook - Volume 2. Don't wait until Christmas to make these, though. Go bake a batch today and let me know what you think.

Surprise Muffins

Source: The Spirit of Christmas Cookbook - Volume 2, p. 20

1/2 cup smooth peanut butter
1/2 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1 cup oat bran
1/2 cup firmly packed brown sugar
2 1/2 teaspoons baking powder
1/4 tsp. salt
1 cup milk
1/3 cup vegetable oil
2 eggs
1 teaspoon maple extract

Preheat oven to 425 degrees F. In a small bowl, combine peanut butter and chocolate chips; set aside.

In a medium bowl, combine flour, bran, brown sugar, baking powder and salt. In a small bowl, whisk milk, oil, eggs and maple extract. Make a well in the center of dry ingredients and add milk mixture; stir just until moistened. Spoon about 2 tablespoons batter into each cup of a greased muffin pan. Spoon about 2 teaspoons peanut butter mixture over batter in each cup. Spoon remaining batter over peanut butter mixture, filling each cup three-fourths full. Bake 15 to 18 minutes or until muffins pull away from sides of pan. Remove from pan and cool completely on a wire rack.

Store in an airtight container. Muffins may be served at room temperature or reheated. To reheat, cover and bake in a preheated 350 degree oven 5 to 8 minutes or until heated through. (These reheat well in the microwave, too. Just wrap a muffin in a paper towel then cook on HIGH 100% power for 30 seconds).

Yield: 12 muffins

Maple Butterscotch Macadamia Blondies

2007-05-18T20:04:00.000-04:00

My friend Kristen has had a bad week. A very bad week. So bad I'll let you draw your own conclusions as to how bad it really was. I'll never tell because friends don't do that to other friends. Anyway, to cheer her up, I baked her not one but two goodies today. I have a bottle of maple extract I am trying to use up, and both recipes I made for her just happen to have it as an ingredient. Coincidence? I think not.

I have had this recipe for Maple Butterscotch Macadamia Blondies in my desktop to-try recipe folder for a very long time. (Okay, it normally wouldn't have been my first choice, but I had butterscotch chips and macadamia nuts to use up, too. There...you got me.). The warm maple and creamy butterscotch flavors really compliment each other and the bars are toothsome and chewy. The toasted macadamia nuts add a rich, buttery crunch, too. I did, however, think they were a bit too greasy. After they cooled completely and I cut them into bars, I put them on a double layer of paper towels and let them sit out on the kitchen counter for about an hour. The absorbent paper towels along with "airing out" the blondies reduced the greasiness significantly. These are delicious, and I would definitely make them again; however, next time I would use about 1/4 cup less macadamia nuts, a few less tablespoons of butter and about 1/4 cup less butterscotch chips to see if that helps conquer the "too greasy" end result.

(The next recipe I made using the maple extract will be posted tomorrow. I'm too tired to post it tonight.)

Maple Butterscotch Macadamia Blondies

Source: The Whole Foods Market Cookbook

3/4 cup chopped macadamia nuts
1 1/2 cups unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 sticks unsalted butter, softened
1 cup packed light brown sugar
2/3 cup granulated sugar
2 large eggs
1 1/2 tsp. maple extract
1 1/2 cups butterscotch chips

Preheat the oven to 350°F. Place the macadamia nuts on a baking sheet, and roast them until they are nicely toasted, 4 to 6 minutes. Remove them from the oven.

Grease a 9-inch square cake pan. In a medium bowl, stir the flour, baking powder, and salt with a fork to blend. In another bowl, blend the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in the eggs and maple extract. By hand, stir in the flour mixture until just combined. Stir in the butterscotch chips and toasted macadamias.

Pour the batter into the prepared pan, spreading it evenly. Bake for 50 to 60 minutes, until golden brown. Cool, and cut into squares.

Yield: 12 blondies

Oatmeal Chocolate Peanut Butter Chip Cookies

2007-05-17T20:34:00.000-04:00

"What is 'tired', Alex?" Yes, that's the correct $200 answer in the category, "How does Mindy feel today?" At this time and in this moment, "tired" is the answer to everything in the aforementioned category. There is simply too much I have to do in the next few weeks (38 things on my to-do list so far); however, I always seem to find enough time to bake something for somebody. After all, I'm on a mission to use up all the baking ingredients in my pantry, and since I have friends willing to eat whatever I make, it's a win-win situation. I prep and bake and they sit back and nosh. Seems fair. (Well, not really, but...)

I baked these cookies this afternoon for my friend Kurt. I had a whole canister of oats to use up as well as partial bags of both semisweet chocolate chips and peanut butter chips. There is no source for this recipe because I just "winged" the recipe for my Wings fan friend. (Yeah, I know. Not funny.) Once you've baked as many batches of cookies as I have, you can (usually) just throw together the standard amount of ingredients (give or take a 1/4 cup or so) and bake a decent batch of (edible) cookies. Alas, these cookies turned out fantastic. They're thick and toothsome with just the right amount of sweetness and hints of chocolate and peanut butter. They're not too sweet, not too rich...just perfect cookies with a slightly crunchy exterior and a chewy interior.

Oatmeal Chocolate Peanut Butter Chip Cookies

1/2 cup (1 stick) unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup plus 2 T. all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups old-fashioned oats
1/2 cup semisweet chocolate chips
1/2 cup peanut butter chips

In large bowl, beat butter and brown sugar until light and fluffy, about 2-3 minutes. Add egg and vanilla extract.

In medium bowl, sift together flour, baking soda and salt; mix into butter mixture. Fold in oats, chocolate chips and peanut butter chips.

At this point, cover bowl of dough with plastic wrap and refrigerate for 1 hour.

Ten minutes prior to baking the cookies, preheat oven to 350 degrees F. Roll dough into balls and place onto a parchment-lined cookie sheet. (I baked the cookies in two batches of 12.) Bake for 12-14 minutes. Let cool on cookie sheet for 2 minutes before removing to wire rack to cool completely.

Yield: 24 cookies

It's National Chocolate Chip Day!!!

2007-05-15T22:37:00.000-04:00

According to this website, today is National Chocolate Chip Day!!! I cannot believe that schools were open and banks and post offices didn't close today to observe this special holiday. Apparently, the chocolate chip is so important to our country that National Chocolate Chip Day will be celebrated again on August 4th. Mark your calendars now. (Don't even get me started on how peeved I am that I missed National Chocolate-Covered Cashews Day on April 21st. I've already marked my calendar for next year.)

Below are some coin-sized (bigger than a penny, smaller than a nickel) chocolate chips I bought at Cost Plus World Market today. (It was right across the street from where I met Amy for lunch, so I just had to stop in to buy something I really didn't need). I don't know if these Guittard chips are a new product or if they've been around for a while and they're only new to me, but nonetheless I couldn't resist buying and trying them. Stay tuned for a recipe using them soon.

Irish Cream Bundt Cake

2007-05-15T19:53:00.000-04:00

I went to lunch today with my friend and former co-worker Amy. Over a sizzling cast-iron skillet of chicken fajitas for two, we talked about her adorable son, her job and my upcoming move to Vancouver. She also told me enough stories about her husband and a few of her friends’ ex-husbands to convince me that I am missing absolutely nothing by not being married. We laughed a lot and totally lost all track of time. She was only 45 minutes late back to work. Luckily, her boss is in Raleigh all week, and she figured the rest of her co-workers were probably out doing the same thing. (Gossiping and eating fajitas???)

She works in a department with seven other employees, and I wanted to bake something for her to share with her co-workers. I decided to make a Bundt cake. Apparently, Bundt cakes with Irish cream are trendy this year. I came across two recipes last month for Bundt cakes with Irish cream in them. (Keep reading. Links to those two recipes are attached.) I have been looking for a reason to make this cake since I saw it on Kristen’s blog last month, and since I had all the ingredients on hand in my pantry (and finally enough people to feed), it was a no-brainer that I finally make it. I didn’t make the glaze, though, since I needed to transport the cake. I’m sure the glaze makes the cake over-the-top good, but it was delicious without it. I took the inspiration to add miniature chocolate chips from this recipe that was in the April issue of Cooking Light. Of course, I knew 1/4 cup of chocolate chips wouldn’t cut it, so I added, ahem, 1 1/4 cups instead. I would make it that way again. The cake is very moist, and the mint chocolate Irish cream and mini chocolate chips add fantastic flavor. I usually can tell when a cake is made from a mix, but I couldn’t tell with this recipe. It’s delicious. I tried a piece last night and it was good, and I tried another piece this afternoon and it was really good. (On a side note, your kitchen will smell heavenly as it bakes, too.) I didn’t take any pictures after I cut the cake into pieces (sorry!!!), so you’ll just have to take my word for it that it did indeed look as good as it tastes.

Irish Cream Bundt Cake

Adapted from Dine and Dish blog
Somewhat inspired by Cooking Light recipe

1 (18.25 ounce) package yellow cake mix
1 (3.125 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup canola oil
3/4 cup Bailey’s Mint Chocolate Irish cream
1 1/4 cups miniature chocolate chips
1 T. all-purpose flour

Preheat oven to 325 degrees F.

Grease and flour a 10-inch Bundt pan.

In a large bowl, combine cake mix and pudding mix.

Mix in eggs, water, oil and Irish cream.

Beat for 5 minutes at high speed. (Batter will be thick.)

Place miniature chocolate chips and flour in a large zip-top bag. Zip the bag shut, and shake a few times to evenly coat the chips with flour. (This helps prevent the chips from sinking to the bottom of the cake pan as the cake bakes.) Fold chocolate chips into batter.

Bake cake for 60 minutes, or until a toothpick inserted into the cake comes out clean.

Cool for 10 minutes in the pan, then invert onto a wire rack to cool. Slice and serve.

Notes: You can use regular Irish cream, too. Make sure to liberally grease the Bundt pan to prevent the cake from sticking to it. The Irish cream flavor is more pronounced the longer the cake sits.

Bourbon Snaps Bust!!!

2007-05-14T18:54:00.000-04:00

See this recipe??? DON'T MAKE IT!!! Save your ingredients for another recipe instead. And to think I pulled out the good butter (Plugra) and the expensive almonds from Whole Foods for this recipe. I knew I should have used their cheaper counterparts instead. I just knew it. Really, I did.

The taste of the batter is awful. Really, really awful. I've never been much of a molasses fan anyway, but it totally overpowers this recipe. There is no sweetness to the batter, and if you make the recipe exactly as written, it turns out with the consistency of brownie batter, not the consistency you would expect for a drop cookie. I made my brother bring me his bottle of Wild Turkey over the weekend just so I could make this cookie recipe, too. Oh, well. I haven't had a flop recipe in a long time, so I guess one was due. I ate a Flake bar to take away the baking blues. Well, the Flake bar therapy worked, and I'm going to try another recipe later tonight. I want to bake something yummy for my friend Amy who I am going to lunch with tomorrow. Fingers crossed, the next recipe will work. If not, there's another Flake bar in the freezer with my name on it.

This is what the batter looked like:

Comfort food for a baking job poorly done:

A picture of my apartment

2007-05-14T10:41:00.000-04:00

1-800-GOT-JUNK is coming to haul away about one-fourth of my belongings today, and I thought I would take one last picture of my living room before I start taking the pictures down off the walls, packing the pillows in boxes and generally ripping apart my apartment. There is another part of my living room with a recliner, a ficus tree and a tv and stereo among other things, but there is too much junk awaiting pick-up for me to want to post how shamefully messy it is on that side of the apartment.

I have made a pact with my stationary bike to take a spin on him at least twice a week for the next six weeks before I donate him to the Salvation Army for the next (unfortunate) exerciser to ride. He's been a good friend for many years, but it's time to say goodbye. We'll both always have fond memories of each other, though. While I have (sporadically) exercised the past few years, we have watched many Cubs games and episodes of TiVo'd shows (particularly The Office and Entourage) together.

Still cleaning out the pantry...

2007-05-13T18:02:00.000-04:00

Be on the lookout this upcoming week for two recipes using the following ingredients:

2007-05-13T07:49:00.000-04:00

I have the best mom in the world!!! It's a fact. Look it up if you don't believe me. Don't even try to debate "My mom is better than your mom" with me because you simply won't win.

I hope you have a wonderful Mother's Day, Mamacita!!! I love you LOTS!!!

I compiled a whole folder of pictures of my mom last night in Picasa, but I still can't figure out how to attach a link of that folder here to my blog. Anyway, here's a few of my favorite pictures of my mom from our recent trip to France. The pictures look sooo much better in Picasa than they do after being uploaded to Blogger, but you get the idea.

Overlooking beautiful Nice:

At Villa Ephrussi de Rothschild in Saint Jean Cap Ferrat:

In the K&K Cayre hotel lobby in Paris:

At the Eiffel Tower (duh!!!) in Paris:

At Musee Rodin in Paris:

No más tequila para mi

2007-05-12T16:40:00.000-04:00

I just can't drink hard liquor...plain and simple. Even a few sips of wine slaps me silly. I had a belated birthday margarita at lunch with my brother today (Patrón tequila only...none of that cheap stuff with the chewy worm on the bottom of the bottle), and I am still feeling it. I'm not sure if it's because I rarely drink or because I'm old. I'd like to think it's the former and not the latter.

Yes, that's my wussy frozen strawberry margarita on the right-hand side. It may look girly (I can hear you thinking, "Where's the dollop of canned whipped cream on top or the sugared rim?"), but it packed a heavy punch. I have the black eye to prove it.

I'm off to take a nap now to sleep it off.

Creamy Potato Salad

2007-05-11T17:37:00.000-04:00

It's Hockey Night in Marietta, Georgia tonight. Somehow, it just doesn't have the same ring to it as Hockey Night in Canada, eh? I'm going over to watch the Ducks/Red Wings game with my friend Kurt. I can already envision him clad in his Yzerman jersey and nervous about the game. (What do I care? My team lost in the first round.) In lieu of the cookies or brownies I usually take him, Kurt asked if I could bring "potato salad with no eggs in it" instead. Looks like we both adamantly agree on the fact that potato salad should 100% NOT have any hard-boiled eggs in it. (That's why egg salad was created, people.) I'll comment more later, but I wanted to blog the recipe and pictures while waiting for rush-hour traffic to end.

(I'm taking the remaining four-fifths of the Lemon Cheesecake Pie over with me, too. Along with some purple and green grapes for good measure. He's grilling the chicken and providing the beer for him and the bottled water for me. That's good enough for us both.)

Creamy Potato Salad

Adapted from Cooking Light Five-Star Recipes

2 lbs. small potatoes (I used Melissa's Baby Dutch Yellow Potatoes)
1/4 cup chopped green onions
1 tablespoon fresh chives, chopped
1 (2 ounce) jar diced pimiento, drained
1/2 cup light mayonnaise
1/4 cup plain fat-free plain yogurt
1/4 cup low-fat sour cream
1 tablespoon sugar
2 tablespoons prepared yellow mustard
1 tablespoon white wine vinegar
1/2 teaspoon sea salt
1/2 teaspoon celery seeds
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Green onion fan (optional)

Cut potatoes into 1/2-inch pieces; place in a medium saucepan. Add water to cover. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender. Drain and cool. Combine potato, chopped green onions, and pimiento in a large bowl; toss gently.

Combine mayonnaise and next 9 ingredients; stir well. Add to potato mixture, tossing gently to coat. Cover and chill. Garnish with a green onion fan, if desired.

Yields: 8 servings

783

2007-05-11T08:20:00.000-04:00

That's how many pictures I took on my recent trip to France. They're all uploaded now (whew!!!), but I still need to sort and label them and place them in folders with other relevant pictures. And since I still haven't figured out how to send the folders as links (yet), you may just have to settle for a few pictures posted here to my blog each day for the next week or two.

There is no finer sight than the Eiffel Tower at night. Here are two pictures if you need proof:

Lemon Cheesecake Pie

2007-05-10T20:41:00.000-04:00

My great-grandmother was a fantastic cook and baker. Sadly, after she died, my grandfather threw out all of her wonderful recipes. (She made the best Christmas cookies. I still think about them every December.)

Anyway...

In the past, my mom has mentioned how much she liked a cheesecake pie my great-grandmother used to make. According to my mom, it was "probably made with Philadelphia cream cheese" and it "had a faint lemon taste" to it. That's about all I know. Pretty vague, but I get the point. Simple and basic everyday ingredients are always in style and usually produce darn-good recipes (dern-good if you're from the south). I looked through a few of my cookbooks and searched online for any lemon-flavored cheesecake pie recipes (or anything remotely similar), but most of the recipes I came across either used a box of powdered lemon pudding mix (ewww!!!) or incorporated Cool Whip (gag!!!) to make a fluffy refrigerator pie. After a little bit of culinary thought and experimentation, I combined ingredients and tweaked measurements from three different recipes to come up with the concoction below. I can't wait to make it for my mom when she comes out west in October to visit me. (Sadly, I won't see her again before then.) I'm curious to see if it tastes remotely close to what my great-grandmother used to make for her when she was growing up.

It's cool, creamy and delicious with a slight lemon taste.

In any case, I'm sending this virtual pie to my mom in celebration of Mother's Day on Sunday.

Lemon Cheesecake Pie

2 eggs, at room temperature
1/2 cup granulated white sugar
1 tablespoon all-purpose flour
1 (8 oz.) package 1/3-less-fat cream cheese, room temperature
2/3 cup fat-free evaporated milk
1 tablespoon freshly squeezed lemon juice
1 teaspoon freshly grated lemon peel
One 9-inch graham cracker crust, baked and cooled*

In a medium mixing bowl, beat eggs until thick and light yellow, about 3 minutes. Add sugar and flour, beating until well-blended. Pour the egg mixture into a small bowl and set aside.

In the same bowl used to beat the eggs, beat cream cheese with a small amount of the evaporated milk until smooth.

Add remaining evaporated milk, lemon juice and lemon peel; beat until smooth and well-blended. Pour egg mixture into the cream cheese mixture; beat just until blended.

Pour mixture into the prepared graham cracker crust. Bake at 325 degrees F for 25 to 30 minutes. Cool completely on a wire rack. Refrigerate at least four hours (or overnight). Let stand at room temperature for 10-15 minutes before cutting and serving.

* To make a graham cracker crust, combine 1 1/4 cups graham cracker crumbs, 3 tablespoons sugar and 1/3 cup melted butter. Press into a 9-inch glass pie pan and bake at 350 degrees F for 8-9 minutes or until lightly browned. Cool completely on wire rack before filling.

Curried Turkey and Barley Casserole

2007-05-10T18:49:00.000-04:00

I made this casserole this afternoon since I had time on my hands and since I was looking for anything else to do but ride my stationary bike or start cleaning out cabinets and packing boxes. Also, I wanted to use my casserole dish one last time before it makes its way to Goodwill next week (I'm donating a box of my cookware and bakeware before my move next month). From start to finish, this casserole takes almost two hours to prep, cook on the stovetop and finish baking in the oven, but the end result is worth the time involved. This is the best casserole I have made in a long time. The chewy barley, the flavorful curry powder (I used Penzey's Tandoori), the creamy sour cream and the boozy bite of the dry sherry make this casserole a real winner. Actually, I think a splash of dry sherry makes ANYTHING taste better...and this casserole is proof of that. The yield says four servings, but I'd say it more like six.

Curried Turkey and Barley Casserole

Source: Adapted from www.barleyfoods.org

1 cup pearl barley
3 cups chicken broth
2 tablespoons butter
1 tablespoon curry powder
1/2 cup chopped onion
3 cups cooked and cubed turkey
1/2 cup sliced almonds
1 cup sour cream
2 tablespoons dry white wine or dry sherry
Salt and pepper, to taste

In medium saucepan with lid, bring chicken broth to a boil. Add pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Melt butter in skillet. Add curry powder and onion. Sauté until onion is translucent, about 3 to 5 minutes. Add onion mixture to cooked barley. Mix in turkey, almonds, sour cream and white wine. Season with salt and pepper and turn mixture into oiled 2-quart casserole or baking dish. Cover and bake 45 minutes in 350° F oven. Remove cover and bake 5 minutes longer.

Makes 4 servings.

Note: I used shredded rotisserie chicken instead of turkey.

Frustrated

2007-05-10T10:29:00.000-04:00

Grrrrrrrrr...

I have a headache. A throbbing headache. I hate when so many little things go wrong (or should I say when things don't go my way?)

First, I come home to my mail that was on hold and two bills are past due. My brother came down to pay my bills once while I was in France, so this shouldn't be the case. Apparently, my mail person cannot read when to start redelivering my mail, or I would have had these bills in time to pay them ON TIME. We have always had the dumbest mail people deliver our mail here. (You should hear some of the stories my neighbors have, too.) I am constantly getting wrong mail, and I usually get my bills only a few days before they are due. Thank GOD for online banking. My friends and family know what a freak I am about paying my bills the same day they come in the mail (learned that from my dad), so having to call two places today to explain my situation really makes me mad.

Second, I talked to two real estate places in Vancouver, and I cannot reserve a place to live until 2.5 weeks before my arrival. Not only does that stress me out (I'm a planner, can you tell?), but summer rates on the condos are "in effect" and are now $400 - $700 more than the already obscene prices. I am already going to be paying four times (yes, I said four times) what I now pay for rent for a small box, so is it really necessary to tack on an additional $400 - $700? My brother has a three bedroom/two bathroom house with a big yard for three times less than what I will be paying in Vancouver. However, he lives in the boring soccer-mom 'burbs of Atlanta while I will be living in beautiful B.C. There is a cost for good living, I suppose.

Third, I found out last night that this limo service in Paris that NEVER showed up at the airport to pick me and my mom up charged my credit card. WTF?

Last but not least, I cannot figure out how to do certain things in Picasa to upload my France pictures.

I realize there are a lot worse things in my life that could be happening right now, but I just needed to vent. I feel a little better now.

I'm throwing in the towel now. I'm off to bake something.

Lemon Crumble Bars

2007-05-08T15:35:00.000-04:00

My neighbor downstairs, Chris, is moving out at the end of the month, and I told him I was going to bake him something once a week until he moves. I did confess to him that it's not just because I think he's a swell guy, but also because I have a pantry full of baking stuff I need to use up. Since it is now the 8th of May and I want to keep my promise to him, I started perusing the pantry this morning trying to figure out what to do with all the different flavored baking chips, chocolate bars, cocoa, nuts and extracts I have on hand. Nothing jumped out at me (thank God!!!) until I spotted a jar of lemon curd I bought last October in London at Fortnum & Mason. OMG...how could I have forgotten about this? I was so excited last year to go to F&M to buy some as I have many fond breakfast memories of crumpets and toast topped with melted salted butter and spoonfuls of thick, tangy Fortnum & Mason lemon curd. Not just lemon curd, but Fortnum & Mason lemon curd. I don't know how it got lost in the shuffle in my pantry, and I’m a little sad it hasn’t been consumed before now. Anyway, the time has come. Lucky for Chris, the “best before” date on the lemon curd is 10-May-07. Lucky for me, there is more than half of the jar left. Guess what I’ll be eating on my toast for breakfast for the next few days?

I'll report back on my critique of these later. They're baked, cooled and cut into bars, but I haven't tried them yet.

Update: These are fantastic and true to their name. They are lemony, crumbly and delicious. The crumbly brown sugar base dough has a nice flavor and adds just the right amount of sweetness to contrast the tart, chewy lemon curd filling. The almonds toast into crunchy goodness on top while baking. I'm glad I gave these away because I probably could have polished them off quickly. Chris liked them a lot, too. He thanked me in person, and he even called the next day to say, "Thank you again. You're a great baker". That made my day.

Lemon Crumble Bars

Source: Good Housekeeping 2002 Annual Recipes

A quick brown-sugar dough is made in the food processor and spread with some lemon curd and almonds for delicious, crumbly treats.

Makes 24 bars

1 1/4 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon baking soda
1/2 cup (1 stick) cold butter, cut up
1/4 cup whole natural almonds, coarsely chopped
1/2 cup jarred lemon curd
1/2 teaspoon grated fresh lemon peel

Preheat oven to 350 degrees F. In food processor, with knife blade attached, blend flour, sugar, and baking soda until mixed. Add butter and pulse just until mixture resembles coarse crumbs. Transfer 1/2 cup dough to small bowl and stir in almonds; reserve.

Press remaining dough firmly onto bottom of ungreased 9” by 9” metal baking pan. In another small bowl, mix lemon curd and lemon peel; spread mixture over dough up to 1/4 inch from edges. Crumble reserved dough over curd.

Bake 35 to 40 minutes or until browned. Cool completely in pan on wire rack. Cut into 8 strips, then cut each strip crosswise into 3 bars.

Notes: I lined my baking pan with foil so these would be easy to remove from the pan. Use a long, serrated knife to cut these. Cut bars slowly and carefully.

Thank You!!!

2007-05-08T09:43:00.000-04:00

First and foremost...

I want to thank my dad for sending me to France with my mom. It was the best birthday gift I have ever received. I love you, Poppies!!! I'd love you even if you didn't send me to France, but I just wanted to let you know how much I appreciate your thoughtfulness and generosity. Mom and I were already debating whether to go to Sweden, Finland and Estonia or Buenos Aires next year while standing in the passport control/customs line yesterday in Atlanta, so watch out!!!

Merci beaucoup et je t'aime, papa. :)

Secondly...

I'd like to thank (almost all) my friends for remembering my birthday. I got so many nice cards, emails and phone calls. It meant a lot. I don't make a big deal out of my birthday, but I have to admit that it is nice to have your close friends remember. So, thank you for the well wishes, sweet notes and messages. I'm truly touched more than I can say.

I'm Back!!!

2007-05-08T09:11:00.000-04:00

I feel so good this morning. I slept for a straight 12 hours and 10 minutes last night, and I'm recharged and ready to tackle this whole Vancouver thing. Well, not yet. I am taking the next week (okay, two weeks) off until I start making phone calls and stressing out over all I have to do in the next six weeks. My to-do list just keeps getting longer and longer. It seemed like it was so far away (not a Nickelback reference), and now it is a lingering deadline (albeit one of the best deadlines I have ever faced). I have way too much stuff in my apartment to even want to start thinking about what I am going to do with it all. I'm thinking of tossing most of it and replacing it later. I just don't want any hassle, and I have better things to do than to bubble-wrap casserole dishes and mixing bowls and wash and box-up sheets and towels to place in storage.

France was fantastic!!! I'll have a lot more to tell you about my trip later. I have a memory card full of pictures I need to upload, and I'm just not in the mood to spend much time on the computer uploading them right now. And may I say that the French Riviera tops Paris hands-down? Don't get me wrong, I loved Paris, but it was hot and crowded. I never envisioned that I would have to push through hundreds of people at Musee D'Orsay, but that's exactly what we had to do. I am sunburned, my feet hurt and my clothes stink, but the trip was awesome. The French people were so nice to us (seriously!!!)...hmmm, I wonder if it has anything to do with the fact that we overtipped every taxi driver who took us somewhere and every waiter who served us. Regardless, we were treated well, and it was a welcome surprise by us both. I ate way too many gelato cones and pastries in Paris and way too much pasta and pizza (and yet more gelato and pastries) in Nice to fuel me on a carb frenzy for the next few months. I really need to hop back on the exercise bandwagon soon. Very soon. I am a bit bummed that I didn't wake up to the sounds of crashing aqua-blue waves on the Mediterranean this morning, though. Waking up every morning in Nice and sitting on the balcony at the Palais de la Mediterranee overlooking the Mediterranean cannot be explained. You just have to do it yourself to understand the feeling of sheer bliss and relaxation.

I even have Euros left. I can't believe it myself. I never come home with any money left, so I am extremely happy that I have a stash of cash to take with me to the Christmas markets in Munich, Prague and Vienna in December. I'm so excited about that upcoming trip, too, but first things first. I have Vancouver, San Francisco, Washington State, Vancouver Island and the Canadian Rockies to think about first. Oh, my life doesn't suck. Not bragging, just realizing how fortunate I am to see and do all of these things without having any other commitments in my life.

Au Revoir

2007-04-23T14:17:00.000-04:00

I have lots of packing to do and many errands to run, so I am now going to say Au Revoir to you all until May 8th. I'll try to take as many notes as I possibly can about places to see, where to eat and places to shop while I am in Paris and along the French Riviera. I'll be slipping right into Vancouver mode when I get home, though, so it may take me a while to post my full French travel report.

(Pictures from msn Encarta.)

Let the packing begin...

2007-04-22T14:38:00.000-04:00

Well, my carry-on bag is packed (or at least it is for now). My suitcase is another beast altogether and won't be fully ready to go until 1:55 p.m. on Tuesday. (I leave for the airport at 2:00.) It was so much easier when I could just throw everything in my carry-on at the last minute. Oh, well. What can I do (but complain)?

Mocha Pots de Crème

2007-04-22T12:11:00.001-04:00

Many Parisian bistros offer three-course prix fixe menus for lunch and dinner, and I have seen pots de crème on almost all of the menus as the dessert. Pots de Crème are the French version of pudding cups. They are actually more creamy and mousse-like than what we in America classify as pudding, though.

I remembered this recipe as one I have wanted to try for a long time now. Since I am in Paris-mode now, I figured, "What better recipe to make to celebrate my pending arrival in France?"

These are fantastic. Actually, they are utterly sinful. The perfect balance of chocolate and espresso is evident in this delicious dessert. The chocolate is really enhanced by the espresso powder. One bite you taste chocolate. The next bite you taste espresso. These are very rich and indulgent yet they are not overly sweet. Make sure to use quality chocolate for best taste. I used Valrhona.

These would best be served after a light meal or shared with somebody after a heavy meal.

I am sharing these with my neighbor Chris for watching my car and apartment while I'm in France. He's a self-proclaimed chocoholic, so I know he will be happy to see me with five mocha pots de crème in hand later this afternoon.

Mocha Pots de Crème

Source: Adapted from Atlanta Cooks At Home

1 cup heavy whipping cream
1 cup whole milk
5 oz. semisweet chocolate
1 T. instant espresso powder
5 large egg yolks
1/3 cup granulated sugar
1 tsp. vanilla extract
Pinch of fine sea salt
Approximately 4-6 c. of boiling water to create a bain marie (water bath)

Place oven rack in the middle of the oven. Heat oven to 325 degrees F. Place six (6 oz.) ramekins in a medium roasting pan and set aside. Begin boiling water for a bain marie.

In a medium saucepan, combine cream, milk, chocolate and espresso powder over medium heat. Bring almost to a simmer and remove from heat. Set aside, stirring occasionally until chocolate is almost completely melted.

In a 1-quart measuring cup, whisk together the egg yolks and sugar. While whisking, add a little of the hot milk mixture to temper. Add the remaining mixture and whisk to combine. Whisk in the vanilla and salt.

Pour approximately 1/2 cup of the egg mixture into each ramekin. Cover each of the ramekins tightly with aluminum foil to prevent a skin from forming. Fill pan with enough boiling water to come halfway up the sides. (This is the bain marie.) Carefully transfer the roasting pan to the oven. Bake until the custards are set in the center. 35-40 minutes.

Remove the roasting pan from the oven. Remove the pots from the water and place on a wire rack to cool, about 30 minutes; transfer to fridge to cool completely, preferably overnight.

To serve, top with whipped cream (if desired).

Toffee-Peanut Butter Rounds

2007-04-22T00:46:00.000-04:00

I made these cookies Friday night for my brother and my friend Kurt. I took a few bites of one, and I must say that I loved this cookie. They are crispy on the outside and chewy on the inside....the perfect cookie combination if you ask me. The dark brown sugar adds a nice but subtle molasses taste to these cookies and also compliments the presence of the peanut butter chips. You could use all light brown sugar if that's all you have on hand, but definitely use dark brown sugar if you have it in your pantry. I used Plugra butter, too. Any kind of butter you have on hand is fine, but I think all cookies and baked goodies taste better with the higher-quality European butters like Plugra (and Lurpak). Use candy bars instead of the pre-packaged toffee bits. You will want bigger chunks of candy in these cookies than the pre-packaged toffee bits offer. Please let me know your thoughts on these cookies if you try them. Enjoy!!!

Toffee-Peanut Butter Rounds

Source: Adapted from Good Housekeeping 2002 Annual Recipes

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
2 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
3/4 cup old-fashioned oats, uncooked
1 cup peanut butter chips
4 chocolate-covered toffee candy bars (1.4 oz. each), coarsely chopped (about 1 cup)

Combine flour, baking soda and salt in medium bowl. Set aside.

In large bowl, with mixer at medium speed, beat melted butter and eggs until blended. Add granulated sugar, light brown sugar and dark brown sugar. Mix well until thoroughly combined. Beat in flour mixture and mix just until incorporated. Stir in oats, peanut butter chips and toffee.

At this point, cover bowl with plastic wrap and refrigerate for 30 minutes before proceeding. Meanwhile, preheat oven to 375 degrees F while dough is chilling.

Drop dough by rounded tablespoons, 2 inches apart, onto ungreased large cookie sheet. Bake cookies 10 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week, or in freezer up to 3 months.

Yield: Makes about 4 1/2 dozen cookies

Note: I got 44 cookies.

(Super-Easy) Tandoori Naan Pizza

2007-04-21T19:40:00.000-04:00

The hockey game is on soon, so this is going to be a short post. Kurt came over for dinner tonight and since I am in clean out the pantry, refrigerator and freezer mode, I made a quick, super-easy dinner using up some ingredients I had on hand in the pantry (pizza sauce and Penzey's spices), in the refrigerator (mozzarella cheese) and in the freezer (naan bread). I guess you could say that tonight I was an equal opportunity ingredient-user-upper. Kurt gave the pizzas two thumbs up. I tried a few bites of one (my stomach is still not 100%...it's been nine days...please, virus, go away!!!), and I agree they're very good. I think they would be even better with the garlic naan, though. Unfortunately, the garlic naan is always sold-out when I go to Trader Joe's. We both had some sliced pink lady apples, too. If you're not familiar with pink lady apples, they are sweet and juicy with a slight tartness to them, and they have a brilliant pink color (go figure). They weren't cheap at Whole Foods (then again, what is cheap at Whole Foods?), but they were delicious and worth every cent. Kurt's taking the other two naan pizzas home with him tonight after the Stars victory (fingers-crossed). Go Stars!!!

(Super-Easy) Tandoori Naan Pizza

1 package (4 pieces) Trader Joe’s Tandoori Naan (frozen, not thawed)
1 can Muir Glen Organic pizza sauce
1 (8 oz.) package Sorrento mozzarella cheese, shredded
Assorted spices (such as Aleppo Pepper, Italian Herb Blend and Garlic Powder)

Preheat oven to 400 degrees F.

Line a baking sheet with Reynolds Wrap Release Non-Stick Aluminum Foil (or lightly grease a piece of regular foil).

Place pieces of Tandoori Naan bread on foil. Spread pizza sauce evenly over each piece of bread. Sprinkle evenly with shredded cheese and your favorite spices.

Bake for 7-8 minutes. Let rest on baking sheet for 1-2 minutes, then serve.

Notes: You may have some leftover sauce and cheese.

VANCOUVER!!!

2007-04-20T12:30:00.000-04:00

Two months and I'll be on a plane. Oh...My...God!!! Sheer excitement and panic are starting to simulaneously set in. I promised my mom I wouldn't think about it until we get back from France, so that's all I'm going to say about it for now. But in the back of my mind, I keep thinking...

Where am I going to live? (Answer: Coal Harbour or Yaletown)

How much money should I take with me? (Answer: A lot!!!)

How am I going to get by with only two suitcases of stuff? (Answer: You'll get by. Stop worrying.)

I need to buy a new laptop. (Answer: Order one online at Dell when you get home from France.)

Okay, now that I'm answering my own questions, I feel a little bit better now. Maybe I am under control more than I think. Nah.

Thank you, Brendan Morrow!!!

2007-04-20T00:51:00.000-04:00

My Stars are still alive...at least until Saturday night.

Game 5 results:

Dallas 1
Vancouver 0

Vancouver leads the series 3-2.

If you have no clue who Brendan Morrow is, read about him here.

Shopping in Chicago

2007-04-19T17:25:00.000-04:00

I forgot to post my favorite stores in Chicago like I promised to do a few days ago. Since I don't have enough time to tell you about them all, I thought I would talk about three stores in particular that I really, really liked. (My credit card is still smoking from two purchases at Saks Fifth Avenue, but that's a dirty little secret I'm sharing with nobody.)

If you like browsing for bakeware, cookware, utensils and miscellaneous stuff for your kitchen like I do (you know, that stuff you really don't need), check out Bloomingdale's Home & Furniture Store at 600 North Wabash Avenue. I didn't make it upstairs to view the home things (sheets and towels are boring, right?) since I spent all my time downstairs looking at the kitchen stuff, but the bottom floor alone is very upscale and has a wonderful collection of things from OXO and Microplane to Emile Henry, WÜSTHOF and Le Creuset. I managed to leave the store without spending too much. I bought an OXO pie server and a Microplane extra coarse grater, both of which I have needed for a while, so I can justify these purchases without buyer's remorse. Even my brother liked this store, and that's saying a lot.

P.O.S.H. is located at 613 North State Street. The store is heavily Parisian-themed and offers a variety of vintage, antique and international dinnerware, silver, glassware and utensils. They also have napkins, coasters, candles, serving trays, stationary and miscellaneous novelties. I managed to walk out without buying a thing yet I wonder if my life would be better now if I would have splurged and bought that cow-shaped creamer or those vintage parfait glasses. I guess I'll never know. (I'm not that stupid to think that things make you happy...because they don't.) When I finally decide to buy a house, I hope to order some things for my kitchen and home from their website or better yet go back to Chicago in person and relive the fun I recently had browsing there.

Oil & Vinegar is a must for anybody who cooks. I liked the store so much I went back twice. The first time I visited, it was about 20 minutes until closing time, so I didn't have too much time to browse. Even though the store is on the small side, there are some really neat foodie things in there that you will need a decent amount of time to browse, read labels and ask any questions about the various products. The store employee (I wish I knew her name because she was awesome) apologized for not having any samples out and chatted with me and Mike as we browsed. I told her what kind of olive oil I was looking for (nothing too grassy, nothing too buttery) and she made a recommendation that was spot-on. She let me sample it, and it was perfect. I bought a bottle of Frantoia Extra Virgin Olive Oil and a bottle of Honey Vanilla Balsamic Vinegar, then Mike and I continued chatting with her for a few minutes before leaving (we could have talked for longer but we didn't want to keep her from going home on time). The next day, we just happened to be passing the store again (after all, it was on the way to and from our hotel), and Mike said, "Go in. I know you want to". He knows me too well. We both got to sample quite a few different kinds of olive oils, balsamic vinegars and miscellaneous goodies this time around. Sadly, the store employee from the day before wasn't working, but this employee was nice, too...she was just more reserved and trying too hard to please a food snob that was browsing (read: rich older lady in a fur coat with a Botoxed face). I bought Mike a bottle of Mama Africa's habanero hot sauce (I figured it was the least I could do for him being so patient as I browsed. The description from the Mama Africa's website says, "This sauce is subtle as a sledgehammer & is only recommended for the brave, the inspired, or the insane." Yup, that's my brother.) This time around, I bought a bottle of Olive Oil with Rosemary, a bottle of Series 7 Balsamic Vinegar and the Sicilian Blend Dipper. There were four varieties of Dipper...Parmesan blend, Tuscany blend, Sicilian blend and Rosa Maria blend. I sampled them all (twice) and decided that the Sicilian blend was my favorite. The ingredients are vegetables (bell pepper, onion), herbs and spices (oregano, thyme, garlic), spice blend, salt, olive oil. You can mix the Dipper with olive oil and serve with bread, mix it with salad dressing, use it as an ingredient in a marinade, combine it with breadcrumbs to bread chicken or fish, sprinkle your pasta with it, scramble it into eggs and omelets or make savory pancakes with it. The possibilities are endless. Go to Oil & Vinegar next time you are in Chicago, and plan to spend at least a half hour time there browsing and sampling. The Honey Vanilla Balsamic Vinegar is going to Vancouver with me since it will be strawberry season when I arrive out there. I can already taste strawberries marinated in honey vanilla balsamic vinegar served over vanilla bean ice cream or gelato. Mmmmmmmm.

I am not a shopper by nature, but the shopping in Chicago was way too good to pass up. Try to check out the above stores if life or vacation ever takes you to the Windy City.

My goodies from Oil & Vinegar:

Cherry-Poppy Seed Muffins

2007-04-17T23:52:00.000-04:00

My friend Kristen is stopping by to see me tomorrow morning (she's calling in sick to work...way to go, K!!!), so I decided this was a good enough reason to get in the kitchen to bake something for my rebel-child pal. She has two favorite things to eat...brownies and muffins. Brownies and muffins are the "fruits and vegetables" in her diet. Seriously. Since I usually send her home with a batch of brownies, I figured I would be a rebel-child myself and bake her muffins instead this time. Whoa, settle down, Mindy...you're out of control!!!

We both have a mutual love of poppy seeds, and since I had all of the ingredients on hand to make Cherry-Poppy Seed Muffins, it was a given what recipe to make. She gets six to take home and I get six to last me the next six mornings for breakfast before I leave for France next week.

I ate half of a muffin tonight, and it was yummy. Who knew poppy seeds, orange zest and dried cherries combined made such a delicious muffin? I can't wait to see what they taste like in the morning after the flavors have more time to sit overnight.

Cherry-Poppy Seed Muffins

Source: Adapted from Tyler Florence's Real Kitchen

1/2 cup unsalted butter, melted and slightly cooled
2 cups all-purpose flour, plus more for dusting the cherries
1 cup sugar, plus more for dusting the tops of the muffins
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
2 large eggs, lightly beaten
1 tablespoon poppy seeds
Zest of 1 orange, finely grated
1 cup dried cherries

Preheat the oven to 400 degrees. Grease a standard 12-cup muffin tin, preferably nonstick, with butter.

In a large bowl, mix the flour, sugar, baking powder, and salt together until evenly combined.

In another bowl, whisk together the milk and eggs; then add the melted butter, poppy seeds, and orange zest.

Make a well in the center of the dry ingredients. Pour the wet ingredients into the well; fold everything together to form a batter.

Toss the cherries with some flour (about 1 tablespoon) in a zip-top bag (this helps to prevent them from sinking to the bottom of the muffins when baked), and then fold them into the batter.

Spoon the batter into the prepared muffin tins, filling them two-thirds full. Dust the surface of the batter with a little sugar to form a crust as the muffins bake.

Bake for 20-25 minutes, until a wooden toothpick comes out clean when inserted into the center muffin. Place the muffin tin on a cutting board to cool.

Yield: 12 muffins

Notes: I sprayed the muffin pan with butter-flavored cooking spray instead of using butter. Use an organic orange since you are zesting the peel.

Down, but not out...

2007-04-17T14:29:00.000-04:00

Go Stars!!!

Mr. X Factor has been heXed.

Feliz Cumpleaños, Elisabeth!!!

2007-04-17T10:36:00.000-04:00

Espero que tengas un año maravilloso.

Today is my friend Elisabeth's birthday. She lives in Madrid and I miss her so much, but I want her to know I am sending HAPPY BIRTHDAY wishes and cheer to her across the pond. Have a great day, amiga!!! Wish I was there to help you celebrate con tapas y vino rojo (y torta de cumpleaños, por supuesto). :)

Here's the birthday girl in Athens (Greece, not Georgia) recently:

Opening Day at Wrigley Field

2007-04-16T13:08:00.000-04:00

I've had three people email me and ask me to post Cubs opening day pictures, so here are some of them. I will be creating a Picasa account soon so I can upload all my pictures there and attach a link for you to view them all. There are many more opening day pictures (as well as many other travel photos) for you to see when I get around to uploading them all. Be patient...life is coming at me fast these days, and it's just not my top priority right now. I will get it done, though, I promise.

Mike and I had a lot of fun. We boarded the Red Line train at Grand and took it to Addison (where Wrigley Field is). There were hoards of people everywhere. Some were shopping, some were already drinking at the Wrigleyville bars and some were just walking around and soaking in the whole opening day experience. The two lines to get into the bleachers were insane. I had no idea that there was a different entrance for the bleacher bums than everybody else. Lucikly, we had awesome seats above the Cubs dugout, so we got right in without having to wait in a long line. Mike drank Old Style (I had a few sips myself...all for the sake of staying warm, of course), I had a pretzel and we both ate a Chicago dog. I can't even tell you the last time I ate a hot dog...probably when I was 5. A Chicago dog is greasy and served with grilled onions on a poppy seed bun. I threw on some relish, mustard, ketchup and more chopped onions to forget about the fact that I was actually eating a hot dog. Oh, the shame I have for admitting it was delicious!!!

It was cold and it even flurried for about 20 minutes as the game progressed, but the beer and hot chocolate was flowing, so everybody seemed okay with it all.

Sadly, the Cubs lost to the Astros 5-3. I have a bad feeling it's going to be another long miserable year for us Cubs fans. I haven't given up my optimism yet, though. That should happen in about another month or two.

I hope to go back to opening day again. Hopefully the Cubs will win next time and the weather will be just a tad bit warmer, though.

Pictures below: That's Mike (my brother) standing next to the Harry Caray statue and that's Devin Hester from the Chicago Bears throwing out the first pitch and singing "Take Me Out to the Ball Game" during the 7th inning stretch.

Lovely spring day in Chicago

2007-04-15T21:11:00.000-04:00

Luckily, there was only one yucky day of the four days we spent in Chicago. The day before, Mike and I walked along Michigan Avenue. It was chilly, but the sun was out and we had so much fun. We spent the WHOLE day shopping. We both are not shoppers in general, but Chicago shopping is among the best. More on that tomorrow. I have a lot of dirty little shopping secrets. I'll share my favorite Chicago stores with you, too. (Mike and I now have a pact that one day I will buy a place in Vancouver and he will buy a place in Chicago. Oh, let us dream, okay?)

View from our hotel room:

Chicago - Food and Ditka

2007-04-15T19:15:00.000-04:00

Chicago is definitely an eater's town. I could only eat half of almost every entree I had while there, though. Mike and I had Thai at Star of Siam, pizza at both Giordano's and Gino's East (Mike and I both agree that Giordano's is better), Italian at RoSal's (the best Italian meal outside of Italy that I have ever had) and I finally took him out for his very belated birthday dinner at Mike Ditka's. We met Mike Ditka before dinner, too. My dad collects sports memorabilia, so my brother went to the little store in the restaurant to buy my dad a football and the guy behind the counter said, "Go upstairs and get his autograph". We looked at him like, "What? Mike Ditka's here?" and he said, "Yeah, go up and get his autograph. He has pens with him." So, Mike and I ventured upstairs to look for him. He was sitting with two other men, but Mike approached him, shook his hand and then Ditka himself pulled three Sharpies out of his pocket trying to decide which one to sign the ball with. He then took the ball out of my brother's hand and signed it, "Best Wishes Mike Ditka H.O.F. 88". I said "thank you so very much" to him, he looked at me and nodded, and Mike (my brother, not Ditka) went back downstairs and laughed about the whole thing. It was cool. Ditka has awesome blue eyes, an intimidating stare and a big square head. I had my camera in hand, but I didn't dare ask for a picture. I'm pretty sure since it's his restaurant that he pretty much wants to be treated like a normal human being/local anyway. And, of course, I didn't want to look like a tourist. :)

I didn't take too many pictures in Chicago (I'll post opening day pictures tomorrow), but I did manage a few from Mike Ditka's and Giordano's.

Mike Ditka's:
Huge Paddle Steak (Mike ate every bite of it...except the bone, of course) and awesome chocolate birthday cake (we only ate a few bites of it). I accidentally let it slip that dinner was Mike's birthday dinner. Luckily, we just got cake and no singing. Mike and I are definitely not center-of-attention "it's my birthday" kind of people. You cannot tell by the pictures just how huge the steak and piece of cake were, so you'll just have to take my word for it. The piece of cake alone would have easily fed a table of four. (I had a crabcake and creamed spinach...sorry, no pictures.)

Pizza at Giordano's:
(so good we ate there twice...first time with pepperoni and onions, second time with cheese only)

What do you do when you don't feel well and you're bored?

2007-04-15T16:28:00.000-04:00

You buy a plane ticket to San Francisco, that's what you do. I'll be in Vancouver all of three weeks when I take my first trip along the west coast to San Francisco. It's been many years since I've been to SF, and I'm really excited about going back. I'll be there from July 11-16. I'll get to see my brother and dad for two days since they will already be there for the baseball All-Star game, and then they fly home super-early Friday morning and I have three days alone to walk the various neighborhoods, shop (first stop...Fillmore Street), go to the Ferry Building, go see the Matisse: Painter as Sculptor exhibition at the SFMOMA and try a few cafes and restaurants (nothing upscale or snooty) that I have read about.

Washington D.C. - White House & Lafayette Park

2007-04-14T18:28:00.000-04:00

More pictures to come...

Cranberry-Cornmeal Biscuits

2007-04-14T16:19:00.000-04:00

I made these today since I had the urge to bake something, but since my stomach is still unsettled and I haven't had an urge to eat much of anything for the past few days, I figured I shouldn't bake anything too heavy or too sweet. I did manage to eat one of these, though, and they are very good. This recipe originally appeared in Good Housekeeping last Thanksgiving, and I have wanted to try it since then. These would be good served with honey-butter. You could serve these for either dinner or breakfast. They have a crumbly cornbread texture and a slight sweetness. You could add another tablespoon of sugar if you prefer sweeter biscuits.

All of the cornmeal and dried cranberries in my pantry are now gone (YAY!!!), so that's two more things I've used up before my move to Vancouver. My pantry is really starting to look like I'm making an attempt to clean it out. I have two heavy, overstuffed plastic grocery bags I am taking to the food bank next week, too. I got the snappy idea to clean out my pantry at 2:00 a.m. this morning. I just got up out of bed and started doing it, then 45 minutes later I was back in bed. There's some really good stuff in the bags, but since I don't have time to make all of the recipes I wanted to make with the ingredients like I had originally planned, I want to make sure somebody else will get to use them instead. I am donating some rather great stuff from the likes of Whole Foods, Trader Joe's and Cost Plus World Market, but for good measure, I also threw in a box of chocolate Malt-o-Meal and Kraft macaroni and cheese from Publix. :)

Cranberry-Cornmeal Biscuits

Source: Adapted from Good Housekeeping

1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
3/4 cup milk
1/2 cup dried cranberries

Preheat oven to 400 degrees F. Grease large cookie sheet.

In medium bowl, stir cornmeal, flour, sugar, baking powder, and salt until combined. Stir in butter, then milk just until mixture forms a soft dough. Stir in cranberries.

Drop dough by scant 1/4 cups, 2 inches apart, on prepared cookie sheet. Bake biscuits 15 minutes or until golden. Cool biscuits slightly on wire rack to serve warm or cool completely to serve later.

Yield: 12 biscuits

Do ahead: Wrap cooled biscuits in foil in a single layer. Leave at room temperature overnight or freeze up to 1 month. To warm, place in preheated 325 degrees F oven for 5 minutes.

Paris information for my mom

2007-04-14T14:15:00.000-04:00

There are more links to be added and I will send you an updated itinerary for Paris and the French Riviera sometime in the next day or two. (I think I figured it all out for the most part.) Catch up on your sleep and pack some comfy walking shoes because we're going to be busy. :)

Tipping in France per David Lebovitz.

(While I am about 99.99% sure that David Lebovitz doesn't read my blog, I just wanted to say thanks to him for promptly responding to an email I sent. He answered my questions and replied with various shopping recommendations and miscellaneous Paris information. Thanks, David!!!)

The Marais section of Paris.

The Montmartre Walk

Tacky tourists

2007-04-14T13:52:00.000-04:00

Well, I know for a fact that even though my mom and I are heading to France next week (I can't believe it's only 10 days away!), we won't look this bad. LOL. It is true, though. It's so easy to spot (and hear) an American. There are reasons so many people around the world hate us (besides the fact that W is our president). Just travel abroad and see for yourself.

Three beauties

2007-04-14T10:35:00.000-04:00

My friend Bridget sent me a picture of her three daughters, and they are just so adorable I had to post the picture.

Here's Caroline (baby), Ellie (in white) and Maddy (in pink). Caroline looks so peaceful, Ellie looks so lovingly mischievous and Maddy looks so nurturing. Someday I hope to get out to Iowa to meet them all in person and finally see Bridget after all these years.

Washington D.C. Cherry Blossoms

2007-04-14T00:18:00.000-04:00

It was very cold during my four days in Washington, D.C. and there were few cherry blossoms that hadn't already died or blown away, but nonetheless I found a few photo opportunities. Most of the cherry blossoms were smooshed into the sidewalks or floating in the tidal basin near the Jefferson Memorial, but I did find some lovely blossoms that were blooming on trees near the Vietnam Veterans Memorial.

GO STARS!!!

2007-04-13T11:35:00.000-04:00

My beloved Stars lost in 4 OTs the other night to the Vancouver Canucks, but Game 2 is tonight on Versus (a little-known channel I had to scroll through my TiVo guide to find), and I plan to watch every minute of it...even if it goes 4 OTs again.

Click here for the kick-butt Dallas Stars fight song from Pantera.

Please Note: Do not click on the above link if you have young kids, pets or co-workers around or if you hate loud, obnoxious killer guitar riffs and/or metal music. You've been warned.

Gastown Melvin (posing with his Stanley Cup from the Hockey Hall of Fame and his Vancouver Canucks hockey puck) is cheering on the opposition.

I'm back!!!

2007-04-13T11:29:00.001-04:00

My trip to Washington D.C. and Chicago was so much fun, but since I arrived home last night with an unsettled stomach and a dry, hacking cough (as well as waking up with a headache this morning), a trip report and pictures will have to wait.

Also, I have a plethora of emails to respond to, so please be patient. I will respond to all of them by the end of the weekend.

Last post 'til Friday the 13th

2007-04-02T23:16:00.000-04:00

Tomorrow, I have a chaotic day of errands (most important being highlights and a haircut) and packing for my trip(s) to Washington D.C. and Chicago. The weather is going to be cold in both cities, and quite frankly, I'm okay with that. I must be one of the few people who actually likes to go sightseeing when it's chilly outside. As if getting down to the airport and getting through security isn't bad enough here in Atlanta, I have to wake up at 4:45 a.m. Wednesday to catch my flight to D.C. I'm starting to wonder why I booked that criminally early flight now. Oh, well...nobody ever said an extra afternoon in D.C. was a bad thing. I have lots of things planned with my friend Kelly, and I've got my fingers-crossed that the cherry blossoms are actually blooming now, too (regardless of the pending colder weather).

As for Chicago, right now the high for opening day at Wrigley Field is 46. Maybe the Blackhawks will show up to play instead of the Cubs. (God, I hope not.) Mike and I have many other things planned in Chicago besides going to opening day, though. We have reservations at some great restaurants (or so I hope) and we're going to the Cezanne to Picasso exhibition at the Art Institute. No trip to Chicago would be complete without visiting Navy Pier and walking along Michigan Avenue, too. I won't be visiting Sears Tower this time, though. I never had a fear of heights until I went up to the top of the Sears Tower many years ago. I've been afraid of heights ever since.

I'll post a trip report when I get back.

Assume now that it's Sunday, April 8th. I have three things to say:

Happy Easter to you all!!!

Happy Birthday to Linda!!!

Set your TiVo because Season 3 of Entourage debuts on HBO at 10:00 p.m.

Lemon Nutmeg Meltaways

2007-04-02T13:32:00.000-04:00

My parents went on a two-week cruise to the Caribbean back in February, and one of the ports of call was Grenada. Grenada is well-known as a spice island, and I was lucky enough to receive a big bottle of whole nutmeg as a gift from my mom and dad. This is no ordinary nutmeg. I had to pull out the hammer to break off the outer shell to get to the nutmeg in the middle. This is the darkest, most fragrant nutmeg I have ever seen or smelled. It really puts my previous (so-called high-end) whole nutmeg to shame.

This cookie has everything right going for it...a tart citrus taste from the lemon rind combined with the aromatic warmth of the nutmeg as well as a slightly crisp exterior and a tender interior thanks to the combination of cake flour and cornstarch. These really are melt-in-your-mouth delicious. I like the simplicity of the cookie, too.

Lemon Nutmeg Meltaways

Source: Adapted from St. Petersburg Times newspaper

1 cup cake flour
1/2 cup cornstarch
1/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
10 tablespoons unsalted butter, at room temperature
1/2 cup confectioners' sugar
2 teaspoons freshly grated lemon rind
Confectioners' sugar, for garnish

Sift cake flour, cornstarch, salt and nutmeg onto wax paper.

Beat butter, sugar and lemon rind with electric mixer until light and fluffy. Add sifted dry ingredients to butter mixture.

Beat on low speed until mixture is smooth. Roll dough by teaspoon into balls and place on ungreased cookie sheet.

Flatten slightly to 1 1/4-inch circles with bottom of glass dipped in confectioners' sugar.

Bake at 350 degrees for 13-15 minutes, or until cookies have turned pale brown on edges. Let cookies sit on sheet 1-2 minutes before removing to wire racks to cool. Sift with confectioners' sugar while still warm. Sift cookies again with confectioners' sugar when completely cooled, if desired.

Pack into airtight containers and store up to one week.

Yield: 2 dozen cookies

Notes: Use organic lemons since you are zesting the skin.

Sunday Brunch

2007-04-01T12:46:00.000-04:00

Since I actually woke up early enough to eat brunch today, I thought I would try two new recipes from two cookbooks I've never used before. (To be fair, I just got one of them in the mail this week, so there's good reason for not using it sooner.)

The Best Bacon comes from the cookbook Celebrate the Rain. The salty flavor of the bacon along with both the bite of cayenne pepper and freshly ground black pepper and the sweetness of the brown sugar makes this bacon recipe a winner. The brown sugar mixture carmelizes the bacon strips with a heat and sweet flavor combination. Delicious!!!

The Best Bacon

Source: Celebrate the Rain - The Junior League of Seattle

2 tablespoons packed light brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 pound thick-sliced bacon

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Set a wire cooling rack or other slotted rack on top of the foil-lined pan.

Stir together the brown sugar, cayenne, and black pepper in a small bowl until well blended. Lay the bacon strips in a single layer on the rack. (Use 2 pans if all the bacon will not fit in a single layer.) Sprinkle the bacon with the brown sugar mixture. Bake until the bacon is browned, 15 to 20 minutes. Transfer the bacon immediately to individual plates and serve warm.

Makes 6 servings.

Notes: I halved this recipe. Make sure you use a rimmed baking sheet as there is a lot of fat that bakes off the bacon as it cooks. Use freshly cracked ground black pepper, too. The shaker kind would be too fine and too overpowering for this recipe.

Roasted Cornmeal Blueberry Muffins comes from the cookbook The Family Baker. The toasted (and beautifully fragrant) cornmeal adds a nice crunch, and the maple syrup adds a nice sweetness and flavor that regular sugar cannot. Make sure you use real maple syrup (not maple-flavored pancake syrup). I used No. 2 Amber and it was perfect. I also only used one cup of blueberries and the muffins were fine. Of course, you can use the 1 1/2 cups the recipe calls for, but if you only have one package of blueberries like I did, there's no need to run out to buy more. Also, I forgot to sprinkle sugar on top of the muffins before baking, but they were fine without it. Of course, I'm sure the sugar on top would add a nice crunchy sweetness and make them even better, but again, if you forget to sprinkle the muffin tops like I did, it's no big deal. The muffins are dense and just the right texture...not too moist, not too dry.

These two recipes were made to go together. Try them. You'll see. Enjoy!!!

Roasted Cornmeal Blueberry Muffins

Source: The Family Baker - Susan Purdy

Muffins
Butter-flavor no-stick vegetable spray
1 cup yellow cornmeal
1 large egg, at room temperature
1/2 cup pure maple syrup
1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled
1/4 teaspoon vanilla extract
1/2 cup milk
1/4 cup sour cream or plain yogurt
1 cup unsifted all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries, picked over, rinsed and blotted dry on paper towels (or whole frozen unthawed berries with all ice particles removed)

Topping
Granulated sugar

Position a rack in the center of the oven and preheat it to 400 degrees F. Coat a 12-cup muffin tin with cooking spray. Roast the cornmeal. (To pan-roast cornmeal, place cornmeal in an ungreased frying pan over medium heat and stir the cornmeal on and off for 7-10 minutes, until it begins to turn a light tan color and smells aromatic. Or, roast the meal in a metal pan at 350 degrees F about 20 minutes, stirring often.)

In a large bowl, whisk together the egg, maple syrup, melted butter, vanilla, milk, and sour cream (or yogurt). Directly on top of this wet mixture add--but don't stir in--the flour, baking powder, salt, and roasted cornmeal. Stir the dry ingredients all at once into the wet, mixing just to combine; do not overbeat. Add the berries and stir once or twice.

Divide the batter among the prepared muffin cups, filling them generously three-quarters full. Sprinkle some sugar on top of each muffin. If you have any unfilled cups in your muffin pan, carefully ladle a little water into each empty cup.

Bake the muffins about 20 minutes, or until they rise, look golden brown on top, and a cake tester inserted into the center of a muffin comes out clean. Cool the muffins in the pan for 5 minutes, then coax them out of the pan with a fork and serve warm.

Notes: I used non-fat plain yogurt.

Easy (and Cute) Mini-Bagel Sandwiches

2007-03-30T19:15:00.000-04:00

I usually don't refer to food as "cute", but how can any sandwich made with a mini-bagel not be cute? I was looking for two things tonight when deciding what to make for dinner. First, I wanted to use up 4 oz. of cream cheese in my fridge. Second, I wanted something simple that didn't require any cooking or baking. This recipe for Roasted Red Pepper on Mini-Bagel Sandwiches fit the bill. These are really yummy. They aren't anything out of the ordinary, but they taste good and they're easy to make. And don't forget...they're cute.

This would be a good finger food to take to a picnic or serve at a party.

Roasted Red Pepper on Mini-Bagel Sandwiches

Source: Adapted from Cooking Light

1 (8 oz.) pkg. 1/3-less-fat cream cheese, softened
1/4 cup minced green onions
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 garlic cloves -- minced
12 mini bagels -- halved and toasted
1 (12-ounce) bottle roasted red bell peppers -- rinsed, drained, and chopped

Combine first 5 ingredients.

Spread cream cheese mixture evenly over cut sides of bagels. Arrange the chopped red bell peppers evenly over bottom halves of bagels; top with top halves of bagels. Cut each sandwich in half.

Notes: I halved the recipe. I still used the whole 1/8 tsp. of black pepper, though. I used a 7 oz. bottle of roasted red peppers, too.

I Heart Amazon.com

2007-03-30T14:54:00.000-04:00

One can never have too many travel books or cookbooks, right?

Chicken with Roasted Red Pepper Sauce

2007-03-29T21:47:00.000-04:00

Since I like to bake a lot of goodies, I tend to cook primarily from lower-fat/lower-calorie magazines such as Cooking Light to counterbalance the effects of being a baking addict. In my perfect world, eating laden-with-fat cookies and lower-fat entrees is the way of life.

I had a bottle of roasted red bell peppers in my pantry screaming, "Use me, please. I've been sitting here in the dark for over six months now." Well, that wish was granted this evening when I decided to make Chicken with Roasted Red Pepper Sauce. This is so quick and easy to make, and it's a really tasty chicken dish. I halved the amount of chicken and spices in the original recipe below yet I still made the whole amount of roasted red pepper sauce. There was enough sauce for the two chicken breasts I cooked, but if you ask me, there definitely wouldn't be enough sauce for four. The sauce cooks down as it simmers. Cooking Light is rather notorious for its recipes almost always needing more sauce than written. If you make the full recipe using four chicken breast halves, definitely double the sauce.

I decided not to use any Parmesan cheese, but if you do, make sure to use real Parmesan cheese...freshly grated...not the yucky stuff in the green can. I served this with orzo and steamed broccoli. I forgot how much I love orzo, and it's perfect with this. Although I steamed some fresh broccoli since I had some I needed to use up in the fridge, I think this would be really good with green beans or zucchini, too.

Chicken with Roasted Red Pepper Sauce

Source: Adapted from Cooking Light

1 tablespoon olive oil
4 (6 oz.) skinless, boneless chicken breast halves
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup chicken broth
1 teaspoon red wine vinegar
1 (7 oz.) bottle roasted red bell peppers, drained
1/4 cup (1 oz.) grated Parmesan cheese

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with Italian seasoning, salt, and black pepper. Add chicken to pan, and cook 3 minutes on each side.

While chicken cooks, place broth, vinegar, and bell peppers in a food processor; process until smooth. Add bell pepper mixture to pan; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Uncover and simmer 3 minutes or until chicken is done. Sprinkle servings evenly with cheese.

Yield: 4 servings

Happy Birthday George!!!

2007-03-29T11:34:00.000-04:00

My chocolate-loving Scottish pal George (also known as my friend Shareen's hubby) is celebrating his birthday today, so I want to send him all the warm wishes and birthday cheer he can handle from this side of the pond all the way to (suburban) London.

And because no birthday wish is fulfilled without a (tacky MySpace graphic) chocolate cake...

Chubby Hubby Cookies

2007-03-28T19:55:00.000-04:00

I was contemplating what to do with the peanuts and pretzels I had leftover from last night's dinner. As I was looking though my electronic file of recipes, I came across these Chubby Hubby Cookies from last year's Christmas cookie contest in the St. Petersburg Times.

I admit pure skepticism about this recipe at first glance. I kept looking at it, more specifically at the last ingredient, and thinking, "This is too weird. Just how good can cookies with crushed pretzels in them taste?"

The answer? AWESOME!!! These cookies are fantastic. They are quite toothsome with a crunchy outside and a slightly chewy middle. When you first bite into them, the first thing you notice is the peanutty flavor. Then you notice a faint saltiness and crunch from both the peanuts and the crushed pretzels. The chocolate is noticeable but more as a background flavor to compliment the cookie instead of overpowering it.

For those of you who like Ben & Jerry's Chubby Hubby ice cream, I would be curious to know how these cookies taste in comparison. The thought of crunchy pretzels in frozen ice cream doesn't sound appealing to me, but since I now know not to judge a recipe by it's pretzels, maybe I should give it a try sometime.

Chubby Hubby Cookies

Source: Adapted from St. Petersburg Times

1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 large egg, room temperature
1 tablespoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking soda
Pinch of salt
1 cup semisweet chocolate chips
1 cup peanut butter chips
1/2 cup salted peanuts
1 cup crushed pretzels

Preheat oven to 350 degrees F.

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a medium bowl, combine flour, baking soda and salt. Blend into creamed mixture. Stir in chocolate and peanut butter chips, peanuts and pretzels.

(At this point, I wrapped the bowl of dough in plastic wrap and put it in the refrigerator for 30 minutes.)

Drop heaping tablespoons about 2 inches apart onto ungreased cookie sheet. Bake 10 to 13 minutes, or until edges are lightly brown and centers are still soft. Do not overbake. Cool one minute on cookie sheet, and cool completely on wire racks. Store in tightly covered container.

Makes 3 1/2 dozen.

Notes: I halved this recipe (halved all the ingredients except the egg and pinch of salt). I still used 1 whole egg and a small pinch of salt. I got exactly 21 cookies which is the correct yield for a halved batch of these cookies. I also mounded the cookie batter instead of dropping it by heaping tablespoons.

One week 'til Washington D.C.

2007-03-28T11:48:00.000-04:00

...and I still haven't completely figured out my itinerary. The two main reasons for my visit are seeing my friend Kelly and seeing the cherry blossom trees, so anything else really is a bonus. The museum that I really, really wanted to see is under renovation until summer 2008. Go figure. Oh, well...what can you do?

All I know as of right now is that Kelly and I are having drinks one night at Hotel Washington (check out that view!) and I'm treating her to Easter brunch at Old Ebbitt Grill before I hop the next plane to Chicago to meet up with Mike. Sometime during the four days I will be in D.C., we plan to visit old town Alexandria, Arlington National Cemetery, and take either a bus tour or boat tour of all the monuments by moonlight, too. We're waiting to hear back from my congressman's office to see if we'll be able to take a tour of the White House and the Capitol, too. I'm really excited. We're going to figure out what days she can come see me out in Vancouver this summer, too. She has frequent flyer miles to use, and I'm glad she's using them to come see me in beautiful B.C. (In full disclosure, she has friends that live in the Vancouver suburb of Delta that she's coming out to visit, too.)

Pretzels, Peanuts and Chicken

2007-03-27T21:10:00.000-04:00

Believe it or not, these ingredients combined make one fabulous chicken dish.

When I got this month's issue of Better Homes & Gardens and saw this recipe, I knew I had to make it. (Why do I get BH&G when I neither have a home nor a garden? Well, I'm not quite sure.)

Anyway...

The chicken is easy to make with only five ingredients. It is a bit messy with the egg and crumb mixture, though, but that's half the fun of cooking...making the mess that results in the yummy final product.

The original recipe called for unsalted peanuts, but I used salted Planters cocktail peanuts and would do so again. The original recipe also called for an optional 1/4 tsp. - 1/2 tsp. crushed red pepper. If you want more flavor and a bit of heat, definitely use 1/2 tsp. like I did. If you want to make this family-friendly, though, you will probably want to omit the crushed red pepper altogether. I used refrigerated egg product because I just happened to have it on hand, but if you don't, you can substitute 2 whole eggs or 4 egg whites in its place. I did not make the couscous, but I included it in the post below since it was part of the original recipe.

The dipping sauce it fantastic, and it's non-fat, too. I made steamed broccoli florets to go alongside the chicken tenderloins and would do so again. The dipping sauce is good with both the chicken and the broccoli. Next time, I may add some oven-roasted potatoes and/or a fruit salad to round out the meal, but the chicken and broccoli was all I wanted to make and eat tonight.

Chicken with Pretzels and Couscous

Source: Adapted from Better Homes & Gardens, March 2007

1 cup pretzel sticks
2/3 cup salted peanuts
1/2 tsp. crushed red pepper
1/2 cup refrigerated or frozen egg product, thawed
1 lb. chicken breast tenderloins
1/2 cup reduced-sodium chicken broth
1 (16 oz.) pkg. frozen sweet peppers and onion stir-fry vegetables
1/2 cup uncooked couscous
2 T. seasoned rice vinegar
1 T. canola oil
1 recipe Dipping Sauce (see recipe below)

Preheat oven to 425 degrees F. Line a 15x10x1-inch pan with foil; coat with nonstick cooking spray; set pan aside. Place pretzels, 1/2 cup peanuts, and crushed red pepper in food processor. Cover; process until coarsely ground; transfer to resealable plastic bag.

Place egg product in shallow dish. Dip chicken tenderloins into egg product. Allowing excess egg product to drip off, transfer tenderloins, half at a time, to bag with crumb mixture. Seal bag; turn to coat chicken pieces. Arrange chicken in prepared pan. Bake chicken for 10 to 15 minutes or until no longer pink (170 degrees F).

Meanwhile, in a saucepan combine broth and stir-fry vegetables. Bring to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Chop remaining peanuts. Stir peanuts, rice vinegar, and oil into couscous mixture. Serve couscous mixture with chicken and dipping sauce.

Makes 6 servings.

Dipping Sauce

In a small bowl, combine 1/3 cup non-fat plain yogurt, 2 T. yellow mustard, and 2 tsp. honey.

Notes: I needed the full 15 minutes cooking time for the chicken tenderloins.

Before:

After:

Tuesday Tipsy Treat

2007-03-27T12:42:00.000-04:00

Say that three times fast!!!

Oh, I had such high hopes for a chewy bar cookie with this recipe. My hopes were shattered, though, when a snack cake emerged from the oven instead. I had a feeling from the smooth, silky appearance of the batter that it was going to turn out more cake-like than a chewy bar cookie, though. Sadly, I was right. Sometimes I just hate being right.

The batter tastes wonderful (yes, I licked the spoon after I spread the batter in the pan) and the smell of these when they're baking is heavenly. As a matter of fact, I am pretty sure that heaven smells like this. The glaze is like that of a glazed donut...a glazed donut spiked with bourbon, that it. I love the crackly, sugary glaze. It adds a nice boozy sweetness.

This "snack cake" tastes divine. It is delicious. I was only disappointed in the recipe because I thought it would have the chewy texture of a bar cookie. After all, it did come from a cookbook called "Bar Cookies A to Z". Oh, well. If you are looking for a great snack cake to take to a gathering or to an office meeting, this would be a great choice. If you're looking for a boozy bar cookie, you'll have to keep looking...this is NOT it.

Bourbon & Maple Bars

Source: Bar Cookies A to Z – Marie Simmons

Batter:
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup maple syrup
2 tablespoons bourbon
1 cup chopped pecans

Glaze:
1 cup confectioners’ sugar
2 tablespoons maple syrup
2 tablespoons bourbon

Preheat the oven to 350 degrees F. Lightly butter a 13-x-9-inch baking pan.

To make the batter:

Sift together the flour and baking powder; set aside. In a large bowl, cream the butter and brown sugar with an electric mixer until light. Gradually beat in the eggs and vanilla until blended. Combine the maple syrup and bourbon; add in a slow, steady stream, beating gently until blended.

Stir in the flour mixture until blended. Add the pecans or walnuts; stir to blend.

Spread the batter in the prepared pan. Bake for 35 minutes, or until the edges begin to pull away from the sides of the pan. Cool on a wire rack, and glaze the bars while still warm.

To make the glaze:

Sift the confectioners’ sugar into a small bowl. In a separate bowl, stir together the maple syrup and bourbon. Add the liquids to the confectioners’ sugar, stirring until smooth. Drizzle the glaze over the warm bar cookies, spreading it into a thin, even layer. Cool thoroughly before cutting into bars.

Notes: Make sure to use pure maple syrup, not maple-flavored pancake syrup. I halved this recipe and baked it in an 8x8-inch pan. I also used pecans since I don’t like walnuts. My bars needed exactly 30 minutes to bake. I let them cool completely and then wrapped in plastic wrap to sit overnight for best flavor before cutting into bars.

Easy vegetarian dinner from leftover ingredients

2007-03-26T22:58:00.000-04:00

In an effort to use up leftover ingredients from recent recipes I've made, I decided to make these Black Bean Rice Burgers tonight for dinner. Actually, I have wanted to make these for a while now, but I never seemed to have all of the ingredients on hand. Tonight I just happened to have everything I needed in my fridge, in my pantry and sitting on my counter. I had leftover hamburger buns from the Cashew Chicken Salad Sandwiches and leftover sour cream and salsa from the Fiesta Chicken Pasta, so I decided to use them up in this recipe.

The original recipe had no chili powder or ground cumin in it, but I added 1/4 teaspoon of each since I wanted these burgers to have a nice smoky flavor. I also used a medium salsa to add more flavor and heat than a mild salsa would.

Make sure you coat your nonstick skillet generously with cooking spray to avoid sticking. Also, use a thin spatula and make sure you get it all the way under each of the whole burgers before flipping over gently. They're somewhat fragile and may lose their shape a little bit when you flip them, but they are really forgiving, so it's easy to reshape them by flattening them and patting around the outer perimeter with the spatula.

The sour cream/salsa mixture that accompanies these burgers is fantastic. Not only does it add flavor, but it also adds moisture, too. I think the burgers alone would be a bit blah and dry without it.

Serve with Veggie Crisps and purple and green grapes.

Black Bean Rice Burgers

Source: Adapted from Taste of Home

1 can (15 ounces) black beans, rinsed and drained
1 cup cooked brown rice
1 small onion, finely chopped
1 egg, lightly beaten
2 tablespoons plus 1/4 cup salsa, divided
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 cup reduced-fat sour cream
4 lettuce leaves
4 hamburger buns, split

In a large bowl, mash beans with a fork. Add the rice, onion, egg, 2 tablespoons salsa, chili powder and cumin; mix well. Drop by 1/2 cupfuls into a large nonstick skillet coated with nonstick cooking spray. Flatten to 1/2-in. thickness. Cook over medium heat for 4-5 minutes on each side or until firm and browned.

In a small bowl, combine sour cream and remaining salsa. Place a lettuce leaf, burger and sour cream mixture on bun.

Yield: 4 servings

They're Here!!! They're Here!!!

2007-03-26T13:33:00.000-04:00

Two weeks until opening day at Wrigley Field, and Mike's and my tickets came today. Thank you, Mr. FedEx man for delivering them (and thank you for being so nice and cute, too).

Oh, yeah...Go CUBS!!!

I love Paris in the springtime...

2007-03-26T12:56:00.000-04:00

Oh, who am I kidding...I love Paris any time of the year (except for the hot, touristy months of July and August). Less than a month and I'll be in France. Yippee!!!

The crocus flowers are blooming now as the weather is warmer in Paris sooner than usual.

Picture from MSNBC.com.

Black and White Brownies for Kristen

2007-03-25T16:28:00.000-04:00

My friend Kristen is gracing me with her presence later this evening, and since I know how much she loves brownies (and since I really had the urge to bake late last night), I knew just what recipe I wanted to make for her.

I love Lindt White Coconut White Chocolate bars. I have made other recipes in the past using them, and I figured this would be a perfect recipe to incorporate them into as well. In general, I am not a fan of white chocolate. I never understood how people simply ate it and swooned over it. Then, I tried Lindt which made me realize just how good "quality" white chocolate could be. (My friend Colleen introduced me to Milky Bars, a fantastic British white chocolate bar, which I love, too, but that's a whole different topic in itself. You can buy Milky Bars at Cost Plus World Market or you can order them here. I prefer to fly to London and buy them there. LOL.)

The original recipe below called for 1 cup of white chocolate chips. If you decide to use chips instead of chopped white chocolate like I did, look for white chocolate chips, not white baking chips. There is a big difference in taste and quality of the final product if you use white chocolate chips (although white baking chips would be fine, too).

These brownies baked up really fudgy (or is it "fudgey"?) in the middle with a shiny, crackly top. The sides of the brownies puffed up really high while baking and never came down to the same level as the rest of the pan (even after cooling completely and sitting overnight), so I did cut off about 1/2-inch around the perimeter before cutting the remaining pan of brownies into 9 squares. Of course, I had to sample the edges I cut off, and this is one fantastic brownie. The sides were chewier and cooked a little bit more than the middle of the pan. These brownies are way too gooey in the middle for me, but luckily, I know Kristen prefers them that way. I, myself, am a chewy-in-the-middle, shiny-and-crackly-on-the-top kind of girl.

Concensus: If you like fudgy (fudgey?), gooey brownies, then this is the recipe for you. If you like your brownies chewy or cakey, I wouldn't recommend this recipe, though. The chopped white coconut white chocolate adds a really nice subtle coconut flavor, so if you like coconut and can find these Lindt bars, I would recommend using them. I have found them at both Walgreen's and Bed, Bath & Beyond. If you're more of a traditionalist, you can leave the white chocolate out altogether.

Black and White Brownies

Source: Adapted from Sunset

1/3 cup salted butter
1 cup (6 oz.) semisweet chocolate chips
3/4 cup sugar
2 large eggs, at room temperature
2 T. water
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1 cup (6 oz.) chopped white chocolate bars*

Preheat oven to 350 degrees F.

In a 2- to 3-quart pan over low heat, frequently stir butter and semisweet chocolate chips until melted and smooth. Remove from heat and stir in sugar, eggs, water and vanilla extract. Sift flour and baking soda together in a small bowl; add to chocolate mixture and mix just until blended. Cool about 15 minutes, then stir in the chopped white chocolate. (Adding the white chocolate any sooner will cause it to melt into the chocolate brownie batter.)

Spread batter evenly in a buttered and floured 8-inch square baking pan.

Bake until edges feel firm to the touch and begin to turn a shade darker, 25 to 30 minutes.

Run a knife between pan rim and brownie. Let cool in pan on a rack, about 1 hour. Cut into 9 large or 16 small squares.

Yield: Makes 9 or 16 brownies.

Notes: I used salted butter instead of the usual unsalted butter since the recipe didn't have any other added salt. If you use Lindt Excellence White Coconut White Chocolate bars, you will need to purchase two (3.5 oz.) bars to fulfill the amount needed for this recipe. (You will have some left over, so just eat it and enjoy.) I let the brownies cool completely and sit overnight wrapped in plastic wrap before cutting into bars.

Happy 4th Birthday, Tyler!!!

2007-03-24T10:15:00.000-04:00

It's Big T's 4th birthday today and he's enjoying it riding on the train and zooming around high-in-the-sky on the flying Dumbo ride at Walt Disney World. [Tyler ("Big T") is my friend Luisa's firstborn son.]

Auntie Mindy loves you and hopes you have a wonderful birthday. (Remind your mommy to send me some pictures from your excellent Walt Disney World birthday adventure, too.)

Friend, Neighbor, Gift-Giver

2007-03-23T20:50:00.000-04:00

My friend and neighbor Colleen and I had our last official "Girl's Veggie Pizza Night" tonight. She is moving all of her stuff to Huntsville tomorrow afternoon. Alas, she will be back next week to clean her apartment, leave her job and have dinner at Seasons 52 with me. YAY...I'm looking forward to it already.

We all know it's hard to find a good friend (and neighbor) these days, so I just wanted to let you know what kind of friend Colleen has been to me.

Colleen's the kind of friend and neighbor who...

Calls just to say hello and ask how your day was

Remembers your birthday

Sends thank you notes and sympathy cards

Picks you up at the MARTA station or drives you to the airport

Picks up your mail while you are on vacation

Get excited about going to Cost Plus World Market, Whole Foods and Ten Thousand Villages with you

I am so appreciative for all you have done for me and all you have meant to me. I'll miss you!!! Should I decide to move back to Atlanta after my time in Vancouver, you're always welcome to come stay with me (in an actual house yet to be purchased) for the weekend and we'll hit all the hot shopping spots and new, trendy restaurants around town.

Colleen surprised me tonight with a gift card from Ten Thousand Villages. It won't be the same going there without her in tow, but nonetheless I am looking forward to spending it.

Thanks again for EVERYTHING, Colleen!!!

Fiesta Chicken Pasta and Red Lobster Cheddar Bay Biscuits

2007-03-23T15:32:00.000-04:00

After a busy day yesterday, I was too tired to post what I made for dinner for me and Kurt (who had yet another townhouse showing) last night. I was not in the mood to make anything labor-intensive (then again, I never am), and I remembered this recipe for Fiesta Chicken Pasta that I have wanted to make for a while now. While by no means gourmet, it sure was yummy...so yummy, in fact, that Kurt asked to take the leftovers home for lunch today. I didn't change a thing as the recipe below is perfect as written. Since I knew Kurt is a fan of "normal" food, I figured this would be decent enough to serve him. I didn't realize I would like it as much as he did, though. This is an easy-to-make meal that would be good for a weeknight dinner or even for somebody who doesn't like to cook who is looking for a tasty meal to make.

In an effort to use up the remaining Italian dressing, I served the pasta with a side salad of romaine, red onions and cucumber. I used the remaining shredded cheddar cheese to make Red Lobster Cheddar Bay Biscuits which are always a welcome addition to any meal.

Fiesta Chicken Pasta

Source: Kraft Food and Family Magazine

2 cups rotini pasta, uncooked

1 tablespoon oil

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

2 cups chopped red peppers (about 2 medium)

1/4 cup Italian dressing

1 tablespoon chili powder

1/2 cup salsa

1/2 cup sour cream

1/2 cup shredded cheddar cheese

Cook the pasta as directed on package.

Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 minutes. Add peppers, dressing and chili powder; cook 3 minute or until chicken is cooked through, stirring frequently. Stir in salsa and sour cream.

Drain pasta. Toss with chicken mixture. Sprinkle with cheese.

(Picture taken before being sprinkled with cheese.)

Red Lobster Cheddar Bay Biscuits

Source: Adapted from Tampa Tribune recipe (CopyKat recipe creator)

2 1/2 cups Bisquick baking mix
4 tablespoons (1/2 stick) cold salted butter
1 heaping cup grated cheddar cheese
3/4 cup cold milk (I used 1%)
1/4 teaspoon garlic powder

Brush on Top:
2 tablespoons salted butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes

Preheat your oven to 400 degrees F.

Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk and 1/4 teaspoon garlic powder. Mix by hand until combined, but don't overmix.

Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and parsley flakes. Use a pastry brush to spread the garlic butter over the tops of all the biscuits.

Makes 12 biscuits.

Isn't she lovely?

2007-03-22T23:19:00.000-04:00

Isn't she wonderful?

Isn't she precious?

(Paging Stevie Wonder.)

My friend Bridget gave birth to her third daughter on Monday, March 19th at 3:45 a.m. Caroline Rene weighed in at 7 lbs. 10 oz. and is 19 1/4 inches long. Mom and baby are healthy, and big sisters Maddy and Ellie are over-the-moon thrilled to have a new sister. No word yet on the condition of daddy Wes. It's time to pull the white flag out and surrender...you're outnumbered 4 to 1. :)

Congratulations to Bridget and Wes!!!

Thanks again, Mr. Pyrex Loaf Pan!!!

2007-03-22T12:11:00.000-04:00

Yet another success using my new best baking friend, Mr. Pyrex Loaf Pan. You've been hidden away in my kitchen cabinet abyss for way too long.

I found this recipe for Cinnamon Swirl Bread on the Bake or Break blog a few weeks ago, and since I have a stockpile of cinnamon to use up before I head out west, I decided to make it. It is so moist and delicious. (I can't believe I'm saying this, but this recipe is even better than the Vanilla Coconut Quick Bread I made a few days ago. But really, who can go wrong with two great quick bread recipes?)

Use the strongest cinnamon in your kitchen pantry for best flavor. (Every pantry should have high-quality, flavorful cinnamon in it, or you can buy it here.) I used Extra Fancy Vietnamese Cassia Cinnamon from Penzey's and Nielsen-Massey Mexican pure vanilla extract to both maximize and enhance the cinnamon taste of this bread. This bread is so good I had two pieces (a BIG no-no) for breakfast this morning. I gave the rest to my friend Kurt so I wouldn't eat it all. As usual, he was a very gracious recipient.

Cinnamon Swirl Bread

Source: Adapted from Bake or Break blog/BH&G Christmas Baking

1/3 cup sugar
1/2 cup finely chopped pecans, toasted
2 teaspoons ground cinnamon
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/3 cup canola oil
1/2 teaspoon Mexican pure vanilla extract (optional)

Preheat oven to 350 degrees F. Grease/flour/spray the bottom and sides of a 9x5-inch loaf pan. Combine 1/3 cup of sugar, pecans, and cinnamon. Set aside.

Combine 1 cup of sugar, flour, baking powder, and salt. In a separate bowl, beat egg. Then, stir in milk, oil and vanilla extract. Make a well in the flour mixture and add the egg mixture. Stir just until mixed. Do not overmix.

Pour half of the batter into prepared loaf pan. Sprinkle with half of the cinnamon mixture. Repeat. With a wide rubber scraper or spatula, swirl mixtures together with a down and up circular motion.

Bake for 40 to 50 minutes or until done. Cool in pan for about 10 minutes. Then, cool completely on a wire rack.

My notes: It took my loaf 55 minutes to bake. I added Mexican vanilla extract to the recipe (the original recipe didn't have any vanilla extract in it). I baked this last night and let it sit overnight (wrapped in plastic wrap) before cutting into slices and eating it. All quick breads taste better if you bake them a day before and let the flavors come together overnight before serving.

Busy Day, Easy Dinner

2007-03-21T18:46:00.000-04:00

After a day consisting of waking up early, volunteering, researching and making online hotel reservations for three hotels (for a trip overseas to the Christmas markets in December), running errands and exercising, I wanted a quick, easy dinner. Since it's gotten really warm here (the A/C is back on again) and I didn't feel like "cooking", I thought I would make Cashew Chicken Salad Sandwiches for dinner tonight. I made prep time even simpler by picking up a rotisserie chicken at Publix on my way home today. Serve with Veggie Crisps and a BIG glass of Simply Lemonade for a delicious, filling and easy dinner. I'm already looking forward to leftovers for lunch tomorrow.

Cashew Chicken Salad Sandwiches

Source: Adapted from Cooking Light

1/4 cup light sour cream
1 tablespoon light mayonnaise
1/4 teaspoon curry powder
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/3 cup chopped celery
2 tablespoons chopped dry-roasted cashews
1 tablespoon finely chopped green onions
Salt and white pepper, to taste
2 (2-ounce) whole wheat hamburger buns

Combine first 3 ingredients in a large bowl, stirring until well blended. Add chicken, celery, cashews, and green onions; stir well. Add salt and white pepper, to taste. Serve chicken salad on buns.

Yield: 2 servings (serving size: 2/3 cup chicken salad and 1 bun)

Notes: I used rotisserie chicken and Tandoori Seasoning from Penzey’s.