Whole Wheat Peanut Butter Waffles
2 ¼ c. whole wheat flour
4 tsp. baking powder
½ c. creamy natural peanut butter
1 ½ Tbsp. sugar or 1 Tbsp. maple syrup
2 eggs, beaten
2 ¼ c. whole milk, or almond milk, or half whole yogurt and half water
¼ c. oil or melted coconut oil
¼ tsp. salt
Combine all ingredients and cook on waffle iron.
Pumpkin Ice Cream
adapted by David Lebovitz from The Craft of Baking by Karen DeMasco
5 large egg yolks
1 1/2 cups whole milk
1 cup heavy cream
1/3 cup plus 2 tablespoons sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/4 cup packed dark brown sugar
1/2 teaspoon vanilla extract
3/4 cup pumpkin puree
In a small bowl, whisk the egg yolks: set aside.
Warm the milk, cream, sugar, spices and salt in a medium saucepan over medium heat until the edges begin to bubble. Meanwhile, prepare an ice bath by placing a medium-sized metal bowl in a larger bowl filled with some ice and a little water. Set a mesh strainer on top.
Gradually add half of the milk mixture into the egg yolks, whisking constantly. Turn the heat to low and scrape the yolks back in to the saucepan. Stir constantly, scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula (between 160˚ – 170˚F).
Working quickly, pour mixture through the strainer and into the bowl with the ice bath. Stir in the brown sugar until dissolved and cooled. Chill thoroughly in the fridge, preferably overnight.
Once chilled, add the vanilla and pumpkin puree. Whisk until incorporated, then press through a fine-mesh strainer. Freeze in your ice cream maker according to manufacturer’s instructions. Freeze for at least one hour before serving.
Upside-Down Cranberry-Caramel Cake
from Smitten Kitchen
Unsalted butter or cooking spray for the baking pan
2/3 cup (5 ounces) packed light brown sugar
12 tablespoons (1 1/2 sticks, 6 ounces) unsalted butter, melted
1 tablespoon unsulphured molasses
2 cups (8 1/2 ounces) all-purpose flour
1 cup (7 ounces) sugar
2 teaspoons baking powder
1 teaspoon salt
3 large eggs, at room temperature
1 cup (8 1/2 ounces) sour cream
2 cups (8 ounces) fresh or frozen cranberries
Optional flavorings: 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract, 1 tablespoon orange or lemon juice or 1/4 teaspoon zest, 1/4 teaspoon ground cinnamon, few gratings of fresh nutmeg or a combination thereof
Whipped cream, optional
Preheat oven to 375°F. Grease a 9-inch round cake pan with butter and cover the bottom with parchment paper. In a medium saucepan over medium heat, combine the brown sugar, 4 tablespoons (1/4 cup) of the melted butter, molasses and 1/4 cup water and bring to a boil. Stir well and pour into prepared cake pan. Set pan aside.
Sift the flour, sugar, baking powder and salt together into a bowl or onto a sheet of waxed paper and set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sour cream together at medium speed until well blended. Add optional flavorings of your choice. Scrape down the bowl and add remaining melted butter (1/2 cup) and beat until combined. Add flour mixture and beat until smooth.
Add the cranberries to the prepared baking pan and gently press the fruit into an even layer. Dollop the batter on top and use an offset spatula to gently nudge it into place without disturbing the cranberries underneath. Bake on the center rack (with a tray underneath to catch drips) until golden and a tester inserted into just the cake comes out clean, 35 - 45 minutes. Remove from the oven and let cool in pan for 15 minutes. Run a thin knife around the inside of the pan then insert over a flat platter that is larger than your cake pan, to catch any puddling or jumping cranberries. Remove the parchment paper.
Serve warm, with freshly whipped cream. The cake will keep for two to three days covered at room temperature.
Here's how to do it - the method is important:
Fill a glass a little less than halfway with ginger ale, then fill the rest of the glass with egg nog.
Peppermint Bark
12 oz. dark chocolate
12 oz. white chocolate
4 - 6 candy canes, crushed
Prepare pan by lining it in wax paper. I used 8x8 square pan, but the bark was on the thick side. Also try a cookie sheet, but don't spread the chocolate all the way to the edge. Melt the dark chocolate over a double boiler or in the microwave (on high for 1 minute, stir, then short bursts of 10-20 seconds until melted. Stir after each burst). Spread the dark chocolate in the prepared pan. Let set. Repeat melting process with the white chocolate. Spread evenly over dark chocolate. Sprinkle with crushed candy canes, pressing the candy slightly into the chocolate. Let set. Remove the bark from the pan. Peel the paper away from the bark. Break or cut into pieces.
Buckeyes
from Smitten Kitchen
1/4 cup (2 ounces) cream cheese, softened
1 1/2 cups peanut butter
1 cup graham cracker crumbs (from about 14 graham crackers)
dash of salt
3 cups confectioners’ (powdered) sugar
10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled
12 ounces dark chocolate (60 to 72%), coarsely chopped
Make the filling: In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined. Add the graham cracker crumbs and beat for 10 seconds. Add the sugar and butter, and mix on the lowest speed until it stops floating off everywhere, then increase the speed until the ingredients are combined. Scrape down the whole bowl well, then mix again. The mixture will be quite sturdy and a little dry — perfect for shaping. Set it aside while you prepare the coating.
Make the coating: Melt the chocolate either over a double boiler, stirring until it is completely smooth or in a microwave in 30 then 10 second increments, stirring before you start it again until it is completely smooth. Let it cool to tepid (about 100 degrees), while you shape the peanut butter centers.
Assemble the candies: Line a sheet pan with parchment paper. Scoop out slightly more than one tablespoon’s worth of filling, and use your hands to form it into a ball. Place the ball on the prepared sheet and repeat the process until all of the candies have been shaped. They can sit close to each other but make sure they are not touching.
Using a fork or large skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated.
Chill the buckeyes until they are set, about 30 minutes.
Meatball Soup
from Heather W
Meatballs
1 lb. ground beef
2 eggs, beaten
¼ c. bread crumbs or quick oats
2 Tbsp. grated Parmesan
1 tsp. basil
½ tsp. parsley
½ c. grated onion
1 clove garlic, minced
Salt and pepper to taste
Soup
3 cans chicken broth
1 28-oz. can crushed tomatoes
2 carrots, chopped
3 cloves garlic, minced
1 Tbsp. Italian seasoning (or combo of basil, oregano, and thyme)
2 c. fresh spinach, thinly sliced
1/2 c. uncooked orzo pasta
1 onion, chopped
1 Tbsp. olive oil
Combine all meatball ingredients. Form into meatballs – less than an inch in diameter. Broil in the oven until lightly browned. Heat oil in a large pot. Saute onion and garlic until tender. Add the broth, tomatoes, and Italian seasoning. Heat to boiling. Reduce heat to medium. Add meatballs, carrots, and spinach. Cover and simmer at least 10 minutes. Meanwhile, cook orzo pasta according to package directions. Add to soup.
Mashed Sweet Potatoes with Pecan Crumble
from Blissful Bite
3 to 3-1/2 pounds sweet potatoes (about 4 large potatoes), peeled
1 egg
1-1/2 tablespoons pure maple syrup
3/4 teaspoon vanilla
1 teaspoon lemon juice
1 teaspoon kosher salt
1/4 teaspoon ground cardamom
1/4 cup dark brown sugar
2/3 cup chopped pecans
2 tablespoons very cold butter, cut into small dice (keep in fridge until needed)
Preheat the oven to 350. Butter a 1-1/2 quart baking dish and set aside.
Cut the sweet potatoes into 1-1/2 inch pieces. Place in a large pot and cover with cold water. Set over high heat and bring to a boil. Once the water comes to a rolling boil, the potatoes will take about 10 minutes to become sufficiently tender. (Test one to confirm.) Strain and allow to sit in the colander for about 15 minutes.
Puree in a food processor, stopping to swipe the sides 2 or 3 times. You want the mixture to be quite smooth.
In a large mixing bowl, whisk together the egg, syrup, vanilla, lemon, salt, and cardamom. Scrape in the sweet potatoes and stir with a wooden spoon until well-combined.
Transfer the potato mixture to the prepared baking dish and smooth the top.
In a small bowl, combine the brown sugar, pecans, and diced butter. Rub with your fingertips until it forms small clumps. Scatter over the potatoes.
Set the dish on a rimmed baking sheet and transfer to the hot oven. Bake for about 45 minutes, keeping an eye on it in the last 10 minutes to make sure the nuts don't burn. (If they get too dark, tent with foil.) Serve hot.
Homemade Oreos with Candy Cane Frosting
adapted from Smitten Kitchen
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
optional: about 6 candy canes, finely ground in food processor
Set two racks in the middle of the oven. Preheat to 375°F.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
To make the cream filling, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy. Add ground candy canes, mix, and taste. Add more candy canes as necessary for desired mint taste.
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.
Optional: Melt dark chocolate and dip sandwiched cookies halfway. Shake off excess chocolate and let set on wax paper. While chocolate is still wet, sprinkle crushed candy canes on top.
Pomegranate White Chocolate Chip Cookies
from Two Peas and Their Pod
1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup white sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup old fashioned or quick oats
1 cup white chocolate chunks or chips
1 cup pomegranate arils
1. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
2. In the bowl of a stand mixer, cream butter and sugars together until smooth. Add the egg and vanilla extract and mix until well combined.
3. In a separate bowl whisk together flour, baking powder, baking soda, and salt. Slowly add flour mixture to the wet ingredients. Mix until just incorporated.
4. Stir in the oats and white chocolate chunks. Make dough balls-about 1 tablespoon of dough per cookie. Tuck about 6-8 pomegranate arils in each cookie dough ball. Bake cookies for 10-12 minutes, until the cookies are golden brown. Remove from oven and let cool on baking sheet for two minutes. Transfer to a wire rack to finish cooling.
Makes about 2 ½ dozen cookies.
Mean Chef's Pulled Pork
from Food
1 whole pork butt or pork shoulder
1/4 cup black pepper
1/4 cup paprika
1/4 cup turbinado sugar (or brown sugar)
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne
For rub: mix all ingredients except pork in a small bowl. Rub pork with rub. Place in a plastic bag and refrigerate overnight.
Take out pork and re-rub. Let sit at room temperature for 2 hours. Roast on rack uncovered in oven at 250-275 degrees until falling apart tender. It will take 7-8 hours; the internal temperature of the pork when done should be between 195 and 200 degrees. Shred pork into pieces with two forks. Toss with barbeque sauce, if desired.
Roasted Brussels Sprouts with Balsamic Vinegar
from Two Peas and Their Pod
1 pound brussels sprouts, rinsed
2 tablespoons olive oil
3 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper, to taste
1. Preheat the oven to 400 degrees F.
2. Cut off the ends of the brussels sprouts. If the brussel sprouts are large, cut in half. Otherwise, leave sprouts whole.
3. Place sprouts in a medium bowl. Toss with olive oil and balsamic vinegar. Season with salt and pepper.
4. Pour sprouts on a baking sheet and roast 30-35 minutes or until sprouts are tender. Stir them a couple of times while they are roasting. Serve warm.
Homemade Flour Tortillas
from Alexandra's Kitchen
Makes about 10 small tortillas or 6 large (burrito size) tortillas
2 cups unbleached, all-purpose flour (or sub one cup with whole wheat flour)
1 tsp. table salt (not kosher)
1/4 t. baking powder
1/4 c. unsalted butter
2/3 cup warm water
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Whisk flour, baking powder and salt together in a medium bowl. Cut the butter into the flour until the mixture resembles coarse crumbs.
Stir in warm water with a fork until a shaggy dough forms.
Turn out onto a floured surface and knead 3-4 minutes until smooth, soft, and not sticky, adding more flour if necessary.
Cut the dough into 2-oz. pieces for taco-sized tortillas or 3-oz pieces for burrito-sized tortillas. Shape pieces into a ball. Cover with a very light kitchen towel or plastic wrap. Be careful that your room isn’t too hot. Let the dough rest 30 minutes and up to two hours.
On a lightly floured work surface, roll out each ball to about 9 to 10 inches (taco) or 11 to 12 inches (burrito) in diameter, or until you can see the counter start to come through.
Heat a 12 inch non-stick or cast-iron pan (do not add any oil) on medium-high. Lay the tortilla in the pan and cook until it puffs and little brown spots on the underside appear. Turn with tongs and cook. Each tortilla takes about 45 seconds. Stack tortillas on a plate covered with a towel to keep them pliable.
Chicken Chimichungas
from my mother
2 ½ c. shredded cooked chicken
1 c. salsa
¾ tsp. cumin
¾- 1 tsp. salt
¼ c. melted butter
1 c. shredded Monterey Jack cheese
1/3 c. green onions
½ tsp. crushed oregano leaves
8 flour tortillas
Simmer the chicken, salsa, cumin, salt, and onions, and oregano leaves for 5 minutes. Brush one side of each of the tortillas with the melted butter. Spoon ¼ c. chicken mixture and some cheese onto unbuttered side of tortilla. Roll up and place in 9x13 pan. Bake at 475˚ for 13 minutes or until golden brown.
Hearty Beef Stew
from Ann D
2 lb. beef chuck, cut into cubes
1 Tbsp. oil
4 c. water
1 onion, chopped
1 clove garlic, minced
1 Tbsp. salt
1 Tbsp. lemon juice
1 tsp. sugar
1 tsp. Worcestershire sauce
½ tsp. black pepper
½ tsp. paprika
2 bay leaves
dash of allspice
6 carrots, cut in quarters
3 potatoes, peeled and cubed
¼ c. flour
In heavy Dutch oven, slowly brown beef cubes in shortening. Turn often to brown meat on all sides. This should take about 15 minutes. Then add water, onion, garlic, salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaves, and allspice. Cover with lid and simmer on low heat (do not boil) for 2 hours. Stir occasionally to prevent sticking. When meat is almost done, add carrots, onions, and potatoes, and simmer for 30 minutes more. Discard bay leaves. Pour ½ c. water in shaker and add ¼ c. flour, shake to blend. Either remove meat and vegetables from stock or move to one side in pan; stir in flour mixture. Cook and stir till gravy thickens and boils.
