Chocolate Chip Pound Cake with Maple-Espresso Glaze

Ok, so things have been pretty quiet around here lately. I guess having a kid will do that. I have less time to cook and bake, but really it's the time to type up the recipes that has kept me from posting. For better or worse I guess it seems like I should do the laundry and all that instead of keep up my blog. Here's a recipe I actually made a few months ago, but just stumbled across again...

It seems like maybe there is too much going on in this cake, and maybe there is for some people, but I thought it was good. I adapted it from Bon Appetit as a birthday cake for my husband, though I think it would be better as a coffee cake. The glaze makes it pair well with the right coffee.

The first time I baked this, I must not have greased the pan enough. The sides stuck and the whole thing was ruined. I made it again, being extra careful to butter the bundt pan thoroughly. It turned out fine after that. All's well that ends well, right?

Chocolate Chip Pound Cake with Maple-Espresso Glaze

~Print Recipe~

Cake

• 1 12-ounce package semisweet chocolate chips
• 3 cups all purpose flour, divided, plus more more pan
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature, plus more for greasing pan
• 1 1/2 cups (packed) brown sugar
• 2 1/2 tablespoons vanilla extract
• 4 large eggs
• 1 cup buttermilk

Glaze

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 2 tablespoons (or more) whipping cream
• 1 1/2 teaspoons instant espresso powder

1. Preheat oven to 325 degrees F. Generously butter a 12-cup Bundt pan. Dust pan lightly with flour and tap out the excess. 
2. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. 
3. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions, alternating with buttermilk in 2 additions. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
4. Bake cake until tester comes out clean and cake begins to separate from the sides of the pan, about 1 hour. Cook cake in pan on rack 30 minutes before inverting onto a rack to cool completely.
5. Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick. Spoon glaze over top of cake. Let stand at room temperature until glaze sets, about 1 hour. 

Serves 12

Cranberry Bliss Bars

These were called White Chocolate Cranberry Blondies when I found them, but they looked like Cranberry Bliss Bars to me!

I added the white chocolate drizzle and then the cranberries, which does not look as pretty as if you do it the right way--cranberries first, THEN white chocolate drizzle...Oops.

Normally blondies would have me responding, "Why blondie when you can brownie?!" But, I mean cranberry bliss bars are obviously in a category of their own.

These are super sweet and decadent, but the tangy cream cheese and cranberries help balance out the the white chocolate.

As I'm sure you know, these are the perfect holiday treat!

Cranberry Bliss Bars

~Print Recipe~

• 6 Tablespoons butter, melted.
• 3/4 cups packed light brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup plus 2 Tablespoons all-purpose flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• Dash of ground cinnamon
• 1/4 cup dried cranberries
• 3 oz. chopped white chocolate (or chips)

• 5 oz. cream cheese, softened
• 1/2 cup powdered sugar
• 3 oz. chopped white chocolate (or chips), melted.
• 1/4 cup dried cranberries, chopped

1. For bars: Grease a 8 in. square baking dish and preheat the oven to 350 degrees. 
2. In a large bowl, mix melted butter with brown sugar. When it has cooled to room temperature, mix in egg and vanilla. 
3. Combine flour, baking powder, salt and cinnamon in a medium bowl. Gradually stir dry ingredients to butter mixture. Mix in 1/4 cup cranberries and 3 oz. white chocolate. The batter will be very thick.
4. Spread batter into prepared baking dish. Bake for 18-21 minutes, or until a toothpick inserted
   
   near the center comes out clean. Cool on a wire rack.
5. For frosting: beat the cream cheese and powdered sugar until blended. Gradually add half of the melted white chocolate and beat until blended. Frost the bars. Sprinkle with chopped cranberries and drizzle with remaining white chocolate. Cut into wedges and store in the refrigerator.

Note: This recipe easily doubles to fit a 13"x 9" pan. In that case, 1 package cream cheese (8 oz) will do. 

Tortellini with Pumpkin Alfredo Sauce

I love pumpkin. (See links below.) I love that in the fall you can find a pumpkin version of almost everything (especially at Trader Joe's). This Food Network recipe is a fun and easy twist on a classic. It's only subtly pumpkin-y. The original recipe calls for cheese tortellini, but I think a butternut squash or other type would be great as well.

Related recipes:
Milnot Pumpkin Pie
Pumpkin Spice Layer Cake with Caramel Cream Cheese Frosting
Pumpkin Chocolate Chip Cookies
Pumpkin Whoopie Pies with White Chocolate Mascarpone Filling
Molasses Cookie and Pumpkin Ice Cream Sandwiches
(GF) Pumpkin Cheesecake

Tortellini with Pumpkin Alfredo Sauce

~Print Recipe~

•  Kosher salt
• 2 9-oz packages of cheese (or other flavor) tortellini
• 1 tablespoon unsalted butter
• 1 small shallot, finely chopped
• 1/2 cup pure pumpkin
• Pinch of freshly grated nutmeg
• 1 1/2 cups heavy cream
• 1/4 cup grated Parmesan cheese, plus more for topping
• Freshly ground pepper
• Chopped fresh parsley, for topping (optional)

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions. Reserve 1/2 cup cooking water, then drain the pasta.
2. In the meantime, heat the butter in a skillet over medium high heat. Add the shallot and cook, stirring, until slightly soft (about 2 minutes). Add the pumpkin and nutmeg and cook, stirring 1 minute. Stir in the cream and bring to a low boil.
3. Reduce the heat to medium low; simmer, stirring, until slightly thickened (about 5 minutes). Stir in the cheese and cook until thick, about 1 minute more. Season with salt and pepper to taste. (I found myself adding quite a bit.)
4. Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowls and top with more cheese and  parsley. 

Serves 4

(GF) Pumpkin Cheesecake

Pumpkin. It makes just about everything better, don't you think? This is a Philadelphia Cream Cheese recipe that I tweaked ever so slightly to be gluten free. I didn't do the caramel topping, but I bet it's delicious. The cheesecake is very rich on it's own, so I don't think it's really necessary. But, then again, sometimes you might just need a little caramel...

(GF) Pumpkin Cheese Cake

~Print Recipe~

• 1/2 cup chopped pecans, divided
• 38 or 1 1/2 cups (gluten free, optional) ginger snaps, finely crushed
• 1/4 cup butter, melted
• 4 pkg (8oz each) cream cheese, softened
• 1 cup sugar
• 1 can (15 oz.) pumpkin
• 1 Tbsp. pumpkin pie spice
• 1 tsp vanilla
• 4 eggs
• 25 caramels (optional)
• 1/4 cup milk

1.  Heat oven to 325 degrees. Chop 1/4 cup nuts finely; place in medium bowl. Add ginger snap crumbs and butter; mix well. Press onto bottom of 13x9 inch pan.

   

   Crush cookies in a food processor, or just smash with a rolling pin.

2. Beat cream cheese and sugar in a large bowl with mixer until blended. Add pumpkin, spice, and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
3. Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours.
4. Optional topping: microwave caramels and milk in microwaveable bowl on high for 1 1/2 minutes or until caramels are completely melted, stirring every 30 seconds. Spoon over individual servings of cheesecake. Sprinkle with remaining nuts.
5. Serve with whipped cream. 

Makes 12 Servings

Mocha Shortbread Cookies

Yes, we are still alive. You may have been wondering, since we haven't posted in quite some time. Actually, Amber hasn't been doing so bad, but I surely get an F for posts in the last year or so.

In fact, when I went to use my stand mixer today, it literally had cobwebs in it. Yes, in the literal sense of the word literal. Sadness!

But, we're back in business. I've actually made a few things in the not-so-distant past, but I just haven't been posting. I'm hoping that will change, starting today!

I love shortbread (maple pecan shortbread), and this was an interesting twist. It was actually a plan B recipe, but it turned out great. Simple, tasty, and not too sweet. Would've been perfect with some homemade whipped cream... and some hot chocolate... or ice cream!

Mocha Shortbread

(Print Recipe)

• 1/2 cup plus 3 tablespoons all-purpose flour
• 1/4 cup unsweetened Dutch-process cocoa powder
  
• Pinch of salt
• 2 teaspoons good-quality instant espresso powder (Starbucks VIA is a good one, but use less)
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup powdered sugar, plus more for sprinkling
• Dash of cinnamon (optional for a Mexican mocha shortbread)
  

1. Preheat oven to 350 degrees. Line an 8-inch round cake or springform pan with parchment paper. 
2. Sift together flour, cocoa powder, and salt. Stir in espresso.
3. In an electric mixer, beat butter on medium speed until pale and creamy. Add confectioners' sugar and beat well. Add flour mixture, and beat on low speed until well combined.
4. Pat dough evenly into pan. Bake 20-25 minutes, or until puffed at the edges and dark all over the top. Remove from oven, and let sit 5 minutes; then cut into wedges. Let cool completely on a rack. Sprinkle with powdered sugar just before serving.

Makes 8 cookies. Can be stored up to 1 week. 

Slow Cooker Chile Verde

OK so this isn't technically chile verde, I don't think. But it's what I call the product of this slow cooker concoction. It is so yummy it can go in tacos or burritos or quesadillas. Sky's the limit! Plus so very easy.

What's in it
1 Tbl veggie oil
3lb boneless pork shoulder/roast
1/2 tsp ground cumin
salt and pepper
16oz jar salsa verde
1/2 white onion thinly sliced
2 garlic cloves, smashed
1/2 C fresh cilantro, torn

How it's made
Season pork with cumin and salt and pepper. Heat veggie oil in a very large skillet (preferably in cast iron). Sear outside of pork roast on all sides.
Transfer roast to your slow cooker and cover with rest of ingredients. Cook on low for 8 hours. Remove roast to cutting board and discard fat, then pull apart with two forks. Place back in cooker and add cilantro, stirring all together.

Serve on fresh tortillas with lime, cabbage, avocado, etc.

Slow Cooker Lasagna

Have I mentioned lately how much I love my slow cooker? Especially the one with the timer? Oh how I love it.

I've always come across recipes for lasagne and other casseroles for the slow cooker, and for some reason my brain always translated it into looking something like what you might eat backpacking out of a freeze dried food pouch. Well, I couldn't have been more wrong. I finally took the plunge and made this lasagne, and it is just as good if not better than oven-baked. And so easy to assemble since it is vegetarian!

So, the next time you are wondering what to make for dinner, and you would like to have some (lots) of leftovers with that dinner, make this lasagna!

What's in it
2 15oz containers park skim ricotta cheese (or you can substitute for cottage cheese, an old trick)
1 10oz package frozen chopped spinach, thawed and squeezed dry (or use fresh!)
8 oz (or more) sliced mushrooms (mix it it up with crimini, portabella, etc)
1/4 C (or more) chopped fresh basil (add parsley too if you like!)
salt and pepper to taste
1lb part skim mozzarella, shredded
1/2 C (or more) parmesan cheese, shredded
32 oz jar marinara sauce
12 or so lasagna noodles (not no-boil)

How it's made
Stir ricotta and vegetables including herbs in a large bowl and season with salt and pepper (and some chili flakes if you're feeling adventurous). In a medium bowl combine mozzarella and parmesan.
Spread about 1/2 C marinara sauce on the bottom of your slow cooker (6qt or so). Cover with single layer of noodles, breaking in pieces to fit enough to cover the sauce. Spread half ricotta mixture over noodles. Top with 1/3 remaining sauce and sprinkle with 1/3 remaining mozzarella mixture. Repeat layers of noodle, ricotta, sauce, mozzarella. Top with noodles, then remaining sauce and mozzarella mix.
Cover and cook on low 4 hours. Uncover and let rest 15 minutes to allow liquid to absorb.
Prego!

I have not yet tested with meat, but it seems like italian sausage would be a good addition, as well as extra veggies like shredded carrot.

Kale Pesto

Oh Kale, you eluded me for so long, and I think we have finally come to terms. You are not quite in the 'love' category like your siblings brussels sprouts, broccoli and cabbage, but no longer in the hate category. Now we are going to introduce you to our son, and make him love you from the start.

What's in it
1/2 C kale, rinsed and chopped
1/4 C basil, rinsed
1/2 C walnuts
1 clove garlic
salt
1/2 C grated parmesan cheese
1/2 C olive oil

How it's made
Boil a pot of water, and add kale to cook for 2 minutes. Meanwhile prepare an ice water bath, and submerge cooked kale in water bath to stop the cooking. Drain and squeeze out any excess water.

In a food processor, chop garlic. Then add kale, basil, walnuts and cheese. Pulse until combined and well pureed. Gradually add olive oil while food processor is running. Combine well, and add more olive oil if necessary. Store in airtight container in fridge (add a thin layer of oil to the top to preserve color) or freeze.

Enjoy on pasta, pizza, quinoa burgers, chicken sandwiches...

Quinoa Burger

I LOVE Quinoa!!! I liked it from the first taste a few years ago, but didn't quite know what to do with it. Then I finally figured out you could basically sub it out for lettuce in a salad and toss with French Vinaigrette, and that power salad sustained me through a year of breastfeeding my son. Fast forward a year and I sign up for Pintrest, and the first thing I see is a recipe for Quinoa burgers. Oh yum.

These versatile 'burgers' are so easy to make, and you can sub out ingredients fairly easily, to use whatever you have on hand. They are so flavorful and healthful, and a fun alternative to your run of the mill burger. Even my husband loved them (I assume he wasn't just humoring me).

Try them!

What's in it
1 C uncooked quinoa (I use red), rinsed
2 C chicken or veggie stock, or water
1 C cooked chickpeas (aka garbanzo beans), chopped
1/2 C grated cheese, I recommend smoked Gouda or Parmesan
1/4 C panko bread crumbs
1/2 C (or 1 medium) carrot, grated
2 green onions, thinly sliced
minced garlic
1 egg + 1 egg white, lightly beaten
salt & pepper
slider buns or rolls, or standard hamburger buns
avocado, cheese and other yummy toppings

How it's made
Cook quinoa and stock (bring to boil then simmer for 15 minutes until liquid is absorbed, fluff with fork). Set aside to cool, can be done in advance.

In a large bowl, mix together cooked quinoa, chickpeas, cheese, panko crumbs, carrot, onion and garlic. Mix until well combined. Add salt and pepper to taste, and then mix in egg. Form into patties appropriate to the size of your bun, and be sure to squeeze them into a firm patty.

Heat olive oil on medium high heat in a large nonstick pan or cast iron skillet (or 2 to be twice as fast). Add patties and cook on one side until crispy, then carefully flip. If they come apart when flipped you are not packing them enough! Cook other side until crispy. Repeat for remaining patties.

Enjoy!

Maple-Gingerbread Cake with Salted Maple-Caramel Sauce

 Maple is a perennial favorite around here, and this recipe from Bon Appetit is a creative twist on the usual flavor combinations. I cut this recipe out of the magazine in the fall of 2013, but looking back through my recipe books, I actually found a version that they printed back in 2010. There is a reason this one has stuck around.

Maple sugar can be a little hard to track down, and it is a bit pricey. Trader Joe's used to carry it, but sadly doesn't anymore. I found maple sugar at a local upscale grocery chain, but I have a note that the Joy of Baking says you can substitute 1 1/2 cups white sugar and 2 teaspoons maple extract for 1 cup of maple sugar. (I have not yet tried this.)

The creme fraiche in the frosting makes this very creamy and rich. The maple-caramel is absolutely decadent, but it really makes the cake.

Maple-Coated Pecans

• 3/4 cup pecan halves, toasted
• 1/4 cup Grade B pure maple syrup
• Kosher salt

Cake

• 2 1/2 cups all purpose flour
• 1 1/2 teaspoons Chinese five-spice powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/3 cup chopped crystallized ginger
• 1 cup maple sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2 large eggs
• 3/4 cup hot water
• 2/3 cup molasses

Frosting

• 1 1/2 cups chilled creme fraiche
• 1 1/3 cups chilled heavy whipping cream
• 1/2 cup maple sugar
•  6 tablespoons powdered sugar

Salted Maple-Caramel Sauce

• 1/4 cup (1/2 stick) unsalted butter
• 1/2 cup maple sugar
• 3/4 cup heavy whipping cream
• 1/8 teaspoon kosher salt
• 5 to 6 drops imitation maple extract

Maple Coated Pecans

1. Place large piece of foil or parchment on work surface. Combine nuts and maple syrup in heavy medium skillet (not nonstick) over medium high heat. Bring to a boil and toss to coat. Cook until syrup is dark amber and almost cooked away, thickly coating the nuts--about 3 1/2 minutes. 
2. Scrape nuts onto covered work surface, quickly separating clumps. Sprinkle with sea salt and cool until coating is hard, about 1 hour.

Cake

1. Preheat oven to 350 degrees. Butter and flour two 9-inch cake pans. Combine first 4 ingredients in food processor; add ginger. Blend until ginger is finely ground, about 1 minute. In a mixer with a large bowl, beat maple sugar and butter until fluffy. Beat in eggs 1 at a time. (Batter may look curdled.) 
2. Stir 3/4 cup hot water and molasses in a small bowl. Beat dry ingredients into butter mixture in 4 additions, alternating with molasses mixture in 3 additions.
3. Divide batter between prepared pans (about 2 1/2 cups each). Bake until tester inserted into the middle comes out clean, about 30 minutes. Cool cakes in pans on racks.

Maple-Caramel

1. Melt butter in a heavy medium saucepan over medium heat. Add sugar. Whisk until sugar melts and mixture is thick and boiling, 2 to 3 minutes. Gradually whisk in cream. Bring sauce to a boil, whisking often. Boil, whisking often, until sauce thickens enough to coat a spoon and is reduced to 1 cup (another 2-3 minutes). Remove from heat. Whisk in salt and extract. Cool.

Frosting

1. Combine creme fraiche, cream and both sugars in a large bowl. Beat with an electric mixer until very thick and stiff.

Assembly

1. Cut around sides of cake pans; turn cakes out onto racks. Place 1 cake layer on platter. Spread with 1 1/3 cups frosting. Drizzle with  3 tablespoons caramel sauce.
2. Top with second cake. Spread a thin layer of frosting over entire cake and chill for 15 minutes to create a crumb coat. 
3. Spread remaining frosting evenly over top and sides of cake. Drizzle with 3 tablespoons caramel sauce. Cover and chill cake for at least 1 hour.
4. Let stand at room temperature for 30 minutes before continuing. Press pecan pieces into sides of cake. Serve cake slices with caramel sauce drizzled on top!

Chocolate Cheesecake (Dairy Free)

For almost a year I've been dairy free, due to the complications of feeding an infant with dairy intolerance. It's been a challenge, but there are some bright spots such as this super yummy chocolate cheesecake that is, believe it or not, dairy free.Lauren found it and asked me to make it for her birthday. I wish I knew about it sooner for my own birthday!

What's in it

For Crust:

• 1 1/2 - 2 cups crushed chocolate cookies- I used Trader Joe's O's (chocolate chocolate) and scraped out the insides

• 2 tablespoons sugar

• 1/4 cup melted Earth Balance 

For Cake:

• 1/4 cup Dairy Free Chocolate Chips 

• 1/4 cup coconut milk (canned)

• 3 (8oz) packages Vegan cream cheese (like tofutti)

• 3/4 cup sugar

• 1/3 cup unsweetened cocoa powder

• 3 eggs

• 1 teaspoon vanilla extract

For Topping:

• 3/4 cups Dairy Free Chocolate Chips 

• 1/4 cup coconut milk (canned)

• 1 teaspoon vanilla extract

How it's made

Preheat oven to 350 degrees. Lightly grease a 9" springform pan (unless it is nonstick). Pulse your crushed cookies in a food processor until size of small crumbs. Mix in melted Earth Balance, and add 2 Tbl sugar. Mix together and press into pan and up the sides. (Add more melted Earth Balance if necessary). Bake 10-12 minutes and let cool. Reduce oven to 325 degrees.Warm the coconut milk in microwave and add chocolate chips. Stir until melted.In large mixing bowl, beat cream cheese and 3/4 C sugar until blended. Add cocoa powder and mix until well blended, and add eggs and mix to combine. Stir in vanilla and melted chocolate mixture. Pour into baked (and cooled) crust. Bake for 45-50 minutes until center is just set. Cool the cake.Once cooled, make the topping: Warm coconut milk and vanilla in a microwave. Add chocolate chips and stir until melted. Pour over top of cake. Cool until set, firm up in refrigerator. This will take several hours. Embellish with fruit or nuts or candies if you like!

GF Peanut Butter Cookies

I love the simple ingredients: no other explanation is necessary. Good thing they are easy to make, because they disappear quick!

• 1 cup natural peanut butter
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten
• Coarse sea salt

Place the racks in the upper and lower third of the oven. Preheat the oven to 350 degrees. 

In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon onto ungreased baking sheets (or lined with silpats) in 1 tablespoon scoops about 1 inche apart. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.

Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool.

Makes 18 cookies

Pulled Pork

Pulled Pork is the gift that keeps on giving, especially when it is made in the crock pot and ready to eat when you get home from a long day at work. I love pulled pork. Maybe it's because it is a vehicle for BBQ sauce (Sweet Baby Rays and Everett and Jones, to be exact) or because I'm really not a hamburger lover, and this is such a delicious alternative. Plus, you end up with so many leftovers to freeze or incorporate into other meals. I also love serving it at dinner parties since the prep is so easy but it makes a ton of food.

I've experimented with many recipes, and of course forgot to write them down. I've recently been using Tyler Florence's recipe for inspiration (Food Network). Brining the pork overnight really pays off.

What's in it
1 boneless pork shoulder (I think now it is called a picnic cut?) - be sure to get good quality
4 Tbl salt
1 Tbl fresh ground black pepper
1 1/2 C light brown sugar
1 Tbl paprika
4 sprigs thyme, leaves only
4 cloves garlic
1 Tbl cayenne
1 Tbl chile powder
1/4 C cider vinegar
3 Tbl extra virgin olive oil

How it's made
Place all ingredients except pork and olive oil in a food processor (or magic bullet if you're like me) and pulse until you have a paste, then add olive oil and pulse to combine. Rub paste all over the pork shoulder, marinate in fridge overnight. The next morning put it in a slow cooker on low for 8 hours. In the last hour take two forks and pull the pork apart to shred. You may need to also remove some fat at this point, depending on the cut of meat. Serve on buns with your favorite BBQ sauce and shredded cabbage with pickles. Enjoy for days on end! Or freeze some for later...

Butternut Squash Posole

I love soup! I love posole, I love butternut squash. So obviously I had to give this recipe a whirl from Food Network Magazine. Plus it was super simple, which is key for me right now. You can eat it with quesadillas for a mexican twist on grilled cheese and tomato soup.

Embrace winter, make this soup!

What's in it
1 32oz can tomato puree
1 or 2 32oz cans hominy
1 medium butternut squash, peeled, seeded and cubed in 1/4" pieces
1 poblano chile pepper, seeded and diced
2 garlic cloves, minced
2 Tbl canola oil
2 Tbl chile powder
2 Tbl cumin
1 tsp cinnamon
2 Tbl oregano
water
extra optional garnish: thick flour tortillas, shredded cabbage, lime, hot sauce, avocado

How it's made
In a large dutch oven (or soup pot) heat oil over medium heat. Add all spices (chile powder, cumin, cinnamon, oregano). Add poblano chile and garlic and saute for a couple minutes. Add squash and keep stirring until chile is softened. Add tomato puree and enough water to thin and cover all ingredients by at least 1 inch. Bring to boil then simmer over low heat for about 20 minutes. Then add hominy and simmer until squash is tender but not falling apart. Garnish with lime, hot sauce, avocado, shredded cabbage, and eat with soft flour tortillas.

This recipe seems like it would do well in a slow cooker, but I have not yet tested that. I probably will soon!

Milnot Pumpkin Pie

 What do you do if you have 5 cans of Milnot in your cupboard? First you make a Milnot cheesecake. Then, to spice things up, you should try this under-the-label recipe for "Classic Pumpkin Pie with Maple Whipped Cream and Walnuts."

This is pie is not dense or too sweet, and the Milnot and eggs help the pie set up like a custard. The mixture is liquid at first, but just be patient. In my oven, it took 10-15 minutes longer than the recipe called for, but it came together nicely.

The recipe calls for a whipped cream layer on top of the pie, but we just added the whip in dallops. Next time I'll try it layered on.

My mom liked it better than any other pumpkin pie she's had!

Milnot Pumpkin Pie with Maple Whipped Cream

~Print Recipe~

• 1 unbaked deep-dish pie crust shell (Trader Joe's brand was really good.)
• 1 cup firmly packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 eggs
• 1 16 oz. can pumpkin
• 1 12 oz can Milnot (evaporated filled milk)
• 1/2 pint whipped cream
• 1/4 cup maple syrup
• 1 cup chopped walnuts or pecans

1. Combine sugar, spices, and salt in a medium bowl. 
2. In a large bowl, beat eggs lightly and blend in pumpkin, spice mixture and Milnot.
3. Pour into pie shell and bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake 25-35 minutes or until a knife inserted into the center comes out clean. Cool.
4. Beat cream and syrup in a chilled bowl until soft peaks form. Spread cream over pie and sprinkle with nuts.

Tortas

There are rare, incomparable meals I have eaten that embody the Platonic ideal of certain foods. At the time, all you can do is revel in their glory. You are ecstatic to have the experience of tasting such delectable perfection.

But then problems begin. No matter where you go, no matter how hard you search, you cannot find anything to replicate that original experience. Everything else you taste comes up short.

I once had the best fish and chips from a hole in the wall joint in Auckland, New Zealand. I subsequently spent the better part of three weeks attempting to replicate the experience. I searched all over the North and South Island. No dice.

The same thing happened in Mexico City. Across the street from the apartment where I lived, there was a hole in the wall (the best places always seem to be of the hole in the wall variety) taco place Chip's--pronounced cheeps in Spanish--which were a better version of Tim's.) In the intervening 12 years, I have yet to encounter a torta that is even in the same ballpark as Watsy's. They. Just. Don't. Compare.

called--of all things--Watsy Taco. For months my friends and I were regulars, and we always ordered the same thing: a chicken torta with cheese. (For a perfect pairing, consume with a green bag of jalapeño

To make a torta, it is best to have a very special type of soft, wide bread called a telera. I randomly encountered teleras in a Wilsonville Albertson's recently, and couldn't pass them up. For my first attempt at making tortas, I did not hope to achieve the apogee of the Watsy Torta. But the nice thing about a torta is that it will be still be delicious, even if you are not in Mexico City.

 Tortas

~Print Recipe~

• Telera rolls, cut in half and toasted-1 per person
• Refried black beans prepared, or homemade: diced onions, minced garlic, broth
• Chicken, or meat of your choice 
• Cheese
• Grilled onions
• Avocado slices
• Salsa
• Sour cream
• Cilantro
• Pickled jalapeños
• Other toppings of your choice (tomato, grilled peppers, etc)
• Spices, to taste

1.  Melt butter in a skillet over medium heat. Add cumin, chipotle, chile powder, paprika, salt and pepper, etc. to taste. Add diced onions and cook, stirring occasionally, until translucent. Add black beans and a couple tablespoons of broth. Mash the beans together.
2. Toast telera in a toaster oven or broiler. Cover one side with cheese, so it melts. 
3. Spread sour cream on one side and refried beans on the other. Build the sandwich by layering the meat, onions, avocado and other ingredients. Drizzle with salsa and top with telera.

Fresh Spring Rolls/Salad Rolls and Peanut Sauce

These are a revelation. They are so light and tasty--healthy, even. Until you dip them in the savory peanut sauce that is. These rolls are fun and easy to make, yet people will be very impressed with you. You can essentially add anything you like, then just roll it up--sort of like a cross between a burrito and sushi! This recipe is based on one from the fantastic book Quick & Easy Thai by Nancie McDermott. If you don't own it, go get it! All of her recipes are very approachable and delicious.

Salad Rolls

~Print Recipe~

• 8 ounces very thin dried rice noodles
• 12 round rice paper sheets, about 8 inches in diameter
• 2 cups tender lettuce (I used prepackaged butter lettuce)
• 1/2 cup fresh Thai basil or mint
• 1/2 cup fresh cilantro leaves
• 5 green onions, cut in 3-inch strips
• Thin cucumber spears (optional)
• Thin carrot spears (optional)
• 18 medium cooked shrimp, halved lengthwise
• Cooked chicken (optional)

1. Boil water in a medium saucepan. Drop in rice noodles and remove from heat. Gently toss and stir the noodles so they cook evenly. Let stand 8 to 10 minutes, then drain and rinse with cold water. Drain well and set aside. Makes about 2 cups of noodles.
2. Arrange prepped ingredients around a cutting board. Have the serving plate ready. Fill a skillet with very warm water.
3. Submerse one rice paper sheet into the warm water for about 15 seconds, until it is soft and pliable. Carefully remove the rice paper, letting it drain, and spread it flat on the cutting board.
4. About a third of the way in, make a horizontal row of each ingredient, except shrimp. Lift the wrapper edge nearest you and roll it up and away from you, tucking the edge in over the pile in the middle. Tightly fold in the sides of the wrapper, to form a little package. Place 3 shrimp halves over the filling, then continue rolling the wrapper tightly. 
5. Press the seam to close the roll, applying a little water if it has dried out. Set the roll on the platter seam side down. Continue until you run out of fillings. Serve with peanut sauce or other dipping sauce.

Makes 10-12 rolls

Peanut Sauce

~Print Recipe~

• 3/4 cup unsweetened coconut milk
• 1 tablespoon red curry paste or mussamun curry paste
• 2 teaspoons roasted chili paste
• 1/2 cup chicken broth or water
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar or brown sugar
• 1/4 cup peanut butter
• 1 tablespoon freshly squeezed lime juice

1. Bring coconut milk to a gentle boil in a medium saucepan. Add the curry paste and roasted chili paste. Cook 4 to 5 minutes, stirring to dissolve. 
2. Add the chicken broth, fish sauce, sugar, peanut butter and lime juice. Cook for 1 minute, stirring to smooth.
3. Remove from heat, transfer to a serving bowl and set aside to cool. 

Homemade Yogurt

I blame Natalie. She got me into brewing kombucha and now making yogurt.

I never thought about making yogurt at home. It's one of those things that seems a bit beyond the home cook's reach. I read about making yogurt once, but the article talked about sitting it on a radiator to get the ideal temperature. I didn't have a radiator. Besides, dealing with temperatures seemed too finicky for me.

BUT, I assure you, it is easier than it sounds. The "recipe" for yogurt is really basic and quantities are flexible. The recipe below is for how much I make, but it can really be whatever quantity you want, with a relative amount of yogurt/active cultures added. The only thing that is essential is the temperature, but you just need a candy thermometer clipped on the side of the pot. Then all you need is time!

Try it once or twice and you will have it down. If you don't want to worry about your yogurt at all, get an incubator. It keeps the yogurt at just the right temperature, so you don't have to think about it. I thought about getting one, but then I figured it out without one, so I didn't bother. I can make bigger batches my way, too.

I like making yogurt because it is cheap and I can make it Greek-style, like I prefer. I also like that there are no additives. Yogurt is so good for you! Natalie and I promise.

Homemade Yogurt

~Print Recipe~

•  8 cups of milk (I use nonfat, but use whatever you like)
• 1/3 cup plain yogurt with live/active cultures (I don't measure, just scoop what looks like enough)

1. Slowly heat the milk to 185 degrees, stirring often.

   

   Heated milk cooling in an ice-water bath.

2. Remove from heat and cool milk to 115 degrees. (I speed this up by using an ice water bath, but you don't need to.)
3. Stir about a cup of 115 degree milk into a small bowl with the already-made yogurt. Gently stir milk/yogurt mixture into the pot of 115 degree milk. 
4. Maintain the pot at about 105-115 degree temperature for 5-12 hours. 
5. Stir the yogurt. It should have a soft jell-o like consistency. 

6. Strain the yogurt, to remove some of the whey. I have used a colander lined with two layers of cheese cloth or a very fine-mess strainer. When the yogurt has reached your desired consistency, whisk until smooth. Refrigerate. 

Yield: Approx. 4 cups, depending on how much you strain it.

NOTES:
To keep the yogurt incubating at 105-115 degrees, I wrap the pot in a towel and set in my oven, which I've heated to this approximate temperature. I usually reheat the oven about halfway through to maintain the correct temp. Other people have success leaving it on top of their refrigerator, wrapping it with a heating pad, etc. Get creative!

If the temperature is too hot, it will kill the bacteria you need to make the yogurt. If it is not warm enough, the process will go too slowly. If you remove the yogurt at 5 hours, it will not be too tart. The longer it sits, the more tart it will become.

If your yogurt is too thick, you can just whisk in some milk to thin.

I tried adding vanilla extract to one batch. It was OK, just different than store-bought. I mostly stick to plain.

French Toast Casserole

 We love French Toast - Andy makes the best French Toast, and his secret ingredient is Semifreddis Cinnamon Swirl bread (Semifreddis is a Bay Area bakery, but TJ's carries it in some locations). I never though anything could top Andy's French Toast, until my Mom found this amazing recipe for French Toast casserole. She made it for mother's day brunch, and it was sooo delicious. I have since made it myself, and it is ridiculously easy to make. I did it half asleep the night before at 10pm. It took all of 5 minutes. The casserole soaks overnight, resulting in delicious a french toast / bread pudding hybrid. Yum.

What's in it
1 loaf Semifreddis Cinnamon Swirl Bread
6 eggs
3 C milk (or almond milk)
cinnamon

How it's made
Spray a 9x11" baking pan. Cut loaf of bread into 1" cubes and put in pan. Whisk eggs, milk and cinnamon in a bowl, and pour over bread. I smushed everything down with a spatula after, to fill in the gaps. Cover and put in fridge to soak overnight. The next morning bake 45 minutes at 350 degrees. Serve with warm syrup, fruit and powdered sugar.

Quick Corn

It must be corn season, seeing we've been eating corn on the cob almost every night, and Alexis' delicious post on Mexican corn. Now that we have an infant, and try to get dinner on the table in a half hour, we've learned some new tricks. Here's a great go-to for weeknight dinners. Super quick and no-mess.

What's in it
2 ears of corn on the cob

How it's made
Grab 2 ears of corn, and do not husk them. Stick them in the microwave on high for 8 minutes.* Take them out with an oven mitt and let cool a few minutes. Take a sharp chef's knife and cut the bottom of the corn off, 1 inch from the stalk. Grab the corn from the top (where the corn silk is) and shake the corn out. Husk and silk come clean off with no mess.

*If you want to just do one corn, microwave for 4 minutes.

If my written directions are not clear, you can see this video. Actually you should watch this video anyways because this man is so sweet.