Halloween Cake Pops

I saw these on the cover of Family Circle magazine and instantly wanted to make them. After buying everything (a rather expensive indeavor when you add the lolly-pop sticks, Styrofoam, and chocolate), at 10:30 the night before we (I conned Joel into helping me) were ready to roll. the chocolate melts, lolly-pop sticks, styrofoam were all found at Michael's Craft store.

I recommend baking the cake (store box cake mix) a few days before.

Once it is cool, crumble it up into small pieces.

Add store bought frosting (in no way are these good for you, hello transfat). only use 3/4 of the container, otherwise they'll be too wet.

roll into balls about the size of a walnut. if done properly, 1 cake should yield about 48 balls. put the cake balls onto a baking sheet lined with wax paper and put into the freezer, cover. you can do up to this part, days or even a week or two ahead.

I recommend watching the video - the shortening does help immensely to get the chocolate to the perfect consistancy.

Also mini M&M can be used for many different things - eyes, nose, stems. chocolate chips make good animal ears. we decorated everything at once. Joel dipped the cake pops and I decorated and put them in the Styrofoamto set up.

lessons learned - think ahead about transporting. the largest piece of Styrofoam is not easily transported with 2 car seats. have 2 people handy when ready to decorate. the first few will not be perfect, that's ok. the food markers are not vibrant - get the paint if you want something defined. keep the cake balls cold prior to dipping, they'll have a tendency to crumble otherwise

In these pictures I made 3 cakes - devil's food with chocolate frosting, vanilla with vanilla, and lemon with cream cheese. We started decorating around 10:30 at night and finished at 1.

Butternut Squash, Apple, and Onion Galette

There is a reason there isn't a picture - next time I will put a piece of foil under the whole thing to make tranferring it from the cookie sheet to the platter easier.

I also used refrigerated pie crusts (both of them that come in the box) instead of making my own dough. I included the dough recipe but cannot vouch for it. If you don't make our own pie crust, the preparation is quick as you leave the skin on the apples and squash.

I used a combination of acorn and butternut squash too. The Dijion whole grain mustard from trader joes worked well. Leftovers were equally as good the next day.

Ingredients
Dough:
1 1/4 cups all-purpose flour
Pinch salt
8 tablespoons (1 stick) cold unsalted butter, diced
1 large egg, lightly beaten

Filling:
1 large baking apple, such as Rome Beauty or Cortland
1 small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and skin on
1 small yellow onion, peeled, root end trimmed but intact
3 tablespoons unsalted butter, melted
2 teaspoons chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
2 tablespoons whole-grain mustard
1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)** Since I hate blue cheese, I used about the same amount of feta in its place

Directions

Preheat the oven to 400 degrees F.

For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, and pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.

For the filling: Halve and core the apple. Cut each 1/2 into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges, and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Don't get distracted like I did, the butter will solidify quickly on you. Season with salt and pepper and toss again.

Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles—if you have extra pieces of one or another, tuck them in where you can or double them up until to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apples, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.

Cauliflower Gratin

This recipe was adapted from an Ina Garten recipe found on food.tv. This was also good reheated the next day and if you don't like Cauliflower like me, a good way to eat it. It would be a nice addition to any fall meal.

The original recipe calls for blanching the cauliflower ahead of time and cooking for less time. since my oven would be on for an hour anyway, I went the easier route.

Ingredients
1 (3-pound) head cauliflower, cut into small florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup grated Gruyere, divided (I actually used the Trader Joe's Gruyere swiss blend and did not use the Parmesan at all - and probably used a lot more cheese than called for)
1/2 cup freshly grated Parmesan
1/4 cup panko

Directions
Preheat the oven to 375 degrees F.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish (sprayed with Pam). Place the cauliflower on top and then spread the rest of the sauce evenly on top. Combine the panko (or breadcrumbs) with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 50-55 minutes, until the top is browned. Serve hot or at room temperature.

Chocolate-Avocado Mousse Martinis with Fresh Raspberries

This does not nearly do justice to how dark and velvety the mousse looked in person.

The fabulous LRK also turned me onto this recipe, which comes from Sheryl Crow's cookbook, If It Makes You Healthy: More Than 100 Recipes Inspired By the Seasons.

If you didn't know that this dessert was vegan, you would swear it was loaded with butter and cream. The texture is more closer to ganache than mousse -- I was amazed at how dense, creamy, and decadent the avocados made it. Because I am a complete fool for dark chocolate, I used Hershey's Special Dark cocoa powder, which resulted in a mousse that was dark as sin with a rush of deep, intense chocolate flavor. The tartness of the raspberries cuts the richness and keeps you from going into a complete chocolate coma.

The martini glasses serve no purpose other than to look pretty; you could use small dishes or ramekins to serve. I bet that adding a splash of Grand Marnier, Chambord, Domaine de Canton, or the like would take it to yet another level.

The mousse was darker than my table.

Ingredients

• 2 large ripe avocados
• 1/2 cup unsweetened cocoa powder (Sheryl likes Green & Black's organic fair trade cocoa powder, but I'm a fan of the Special Dark)
  
• 1/2 cup agave nectar, plus more to taste
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons almond extract (which I thought I had, but I didn't, so I omitted)
  
• 1/2 pint fresh raspberries, for garnish

Instructions

1. Halve and pit the avocados and scoop out the flesh. Transfer the avocado flesh to the bowl of a food processor fitted with the metal blade. Using a spoon, break up the avocado a little in the food processor.

2. Add the cocoa powder, agave nectar, vanilla extract, and almond extract to the processor and process for 1 to 2 minutes. Scrape down the sides of the bowl and then process again until the mousse is very smooth, 1 to 2 minutes longer.

3. Taste the mousse and if not sweet enough, add more nectar, 1 teaspoon at a time. Pulse to mix.

4. Spoon the mousse into martini glasses or similar serving vessels. Cover the glasses with plastic wrap and refrigerate for at least 1 hour and up to 8 hours.

5. Serve the mousse chilled and garnished with raspberries.

Yields 3 to 4 servings. I doubled it since I expected 5 people, and the servings were quite generous.

Bulgur Pilaf with Spinach

This was easy and tasted great -- perfect for weeknights, when you don't want to put forth a ton of effort. I'd imagine that using frozen spinach would work just fine and cut down on prep time even further.

I made a half batch of this one, too, but am posting the recipe as it is written.

Courtesy of myrecipes.com

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 cups bulgur wheat
• 1 qt. chicken broth or water (I used vegetable broth)
• 1 pound spinach leaves, chopped
• 1 teaspoon salt
• 1 tablespoon fresh lemon juice

Instructions

1. Heat a medium pot over medium-high heat, 2 minutes. Add oil, then stir in onion and garlic. Cook, stirring often, until onion is translucent, about 4 minutes.

2. Pour in bulgur and stir to coat with oil. Add broth. Let mixture come to a boil, then stir in spinach, cover, and reduce heat to simmer. Cook until all liquid has been absorbed and bulgur is tender, about 20 minutes. Season with salt and lemon juice.

Serves 8.

Green Beans with Lemon, Garlic, and Parmigiano Gremolata

This is another LRK recipe. I made a half-batch, as the original recipe is written as a side dish for a Thanksgiving meal. If you make the whole batch, use two pans. Slowly steaming the green beans lets them soften without getting mushy. These are fabulous at room temperature, so they are a great make-ahead dish. I stupidly forgot to by a nice block of Parmigiano-Reggiano to grate, so I punted with grated stuff from a can; frankly, I don't think the taste suffered.

Ingredients

Beans:

• Good tasting extra-virgin olive oil
• 3 pounds green beans, stem ends trimmed
• Salt and fresh-ground black pepper
• 1 cup water

Gremolata:

• 5 large garlic cloves, crushed
• 1/3 cup water
• Shredded zest of 2 large lemons (organic preferred; after all, you are eating the entire rind)
• 1 tight-packed cup Italian parsley leaves
• Salt and fresh ground black pepper to taste
• 1-1/2 cups coarsely-grated Parmigiano-Reggiano cheese

Instructions

1. Lightly film the bottom of 2 straight-sided 12-inch sauté pans with oil. Heat them over medium-high heat. Add the beans and generous sprinklings of salt and pepper, and sauté for 2 minutes, or until the beans begin to brown. Add 1/2 cup of water to each pan and immediately cover it. Turn the heat to medium-low. Cook the beans for 15 to 20 minutes, checking them often for burning and adding a little water if necessary. You want the beans very tender.

2. As the beans cook, make the gremolata. Put the garlic and 1/3 cup water in a coffee mug and microwave 1 minute, or simmer in a small saucepan to 1 to 2 minutes (this mellows the garlic just a little). Then, in a food processor, mince together the garlic (with its liquid), lemon zest, and parsley. Salt and pepper the mixture to taste.

3. When the beans are tender, uncover them, cook off any liquid in the pan, and turn them into a serving bowl. Toss the beans with the gremolata and the grated cheese.

Serves 10-14 as part of a large meal.

Cheese Straws

This recipe was featured on The Splendid Table, and it comes from The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks by Edna Lewis and Scott Peacock, ©2003 Alfred A. Knopf.

I could see freestyling this recipe, too... using pepper jack instead of extra sharp cheddar, or maybe gruyère cheese with garlic powder and nutmeg for a Frenchy flair. The pastry blender and the pizza cutter are your best friends when making the cheese straws.

Ingredients:

• 1 2/3 cups unbleached all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper, or more to taste
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 8 ounces extra-sharp cheddar cheese, grated
• 2 tablespoons water

Instructions:

1. Preheat the oven to 425°F.

2. Sift together the flour, salt, dry mustard, and cayenne pepper. Put the butter and grated cheese in a mixing bowl, and mix for several minutes, until thoroughly blended. Gradually add the dry ingredients to the butter and cheese, and mix until completely incorporated. Add the water, and mix for one minute longer.

3. Turn the dough onto a lightly floured surface, and knead five or six times. Roll the dough out 1/4 inch thick, and cut into strips 1/4 inch wide and 4-6 inches in length. Place the strips on ungreased cookie sheets 1/2 inch apart, and bake in the preheated oven for 12-16 minutes, until golden brown and crisp. Cool completely, and store in airtight containers.

Makes approximately 4 dozen cheese straws.

In Praise of the LRK

For my most recent dinner club meal, I used several recipes that have been featured on the NPR show "The Splendid Table," hosted by the wonderful Lynne Rossetto Kasper. Its tagline is "the show for people who love to eat," and LRK waxes rhapsodic about the culinary delights around us every single day. (As Emily describes it, LRK talks about food like it is porn.) Her guests include chefs, restaurateurs, sommeliers, food critics... really, anyone else who shares a passion for food. You can't listen to the show and not be inspired to storm a kitchen -- if not to cook, then to eat.

The show's website, www.splendidtable.org, contains a database of all the recipes discussed on the show. I have tried more than a few, and I have to say that LRK has never steered me wrong.

If you don't listen to the show, you should. You can even subscribe to a podcast on iTunes for free and download episodes to your electronic device of choice.

Layered Vegetable Torte

This is another dish from one of my favorite cookbooks, How to Cook Everything, by Mark Bittman. I deviated slightly from his original recipe by adding caramelized onion and fresh mozzarella to the layers, dusting the top with some grated parmesan, and serving the torte warm. It was good, but for all the effort I put into it (roasting eggplant, peppers, and zucchini separately, and caramelizing my own onions), I had wanted it to rock my world. So, I don't really see myself making this again anytime soon. But if you dig tedium and waiting, this recipe is for you. I will share the recipe as it is written, but it does lend itself well to freestyle interpretation. You could use herbs other than basil, for example, or do a fall version with squash, sweet potatoes, or other root vegetables.

Ingredients:

• 2 medium eggplant
• 4 medium zucchini
• salt
• 4 red bell peppers, roasted and cleaned
• 1/2 c. EVOO, or more as needed
• freshly ground black pepper
• 20 or so fresh basil leaves, some torn or chopped for garnish
• freshly grated parmesan cheese for garnish (optional)

1. Peel the eggplant if the skin is thick or the eggplant is less than perfectly firm. Cut it and the zucchini into 1/4" thick slices; salt the eggplant if time allows. (See recipe for Mashed Eggplant with Garlic and Mint for instructions on salting.) Cut each roasted pepper into thirds or fourths and set aside.

2. Heat the oven to 400 degrees F. Smear 2 (or more) baking sheets with 2 tablespoons olive oil each. Lay the eggplant slices on one sheet and the zucchini on the other in a single layer. (You may need to work in batches, cooking the eggplant on 2 baking sheets and then cooking the zucchini.) Sprinkle with some salt and pepper (if you did not salt the eggplant) and drizzle or brush another couple of tablespoons oil over each sheet of vegetables. Roast until the eggplant and zucchini are soft, about 15 minutes for the zucchini and 20 minutes for the eggplant.

3. Coat a deep pie dish with some oil. Layer a third of the eggplant slices into the bottom of the pan, covering the bottom (trim the eggplant pieces if necessary), then layer half the zucchini, peppers, and basil, sprinkling each layer with a bit of salt and pepper; repeat the layers, ending with eggplant.

4. Put a plate or other flat object (you want it to distribute weight evenly across the top of the pie) over the top of the pie and weight it down with a large tomato can or something similar. Let rest at room temperature for at least an hour or in the fridge for a day, then remove the weight. It can be stored in the refrigerator for 2 to 3 days before being served. (Put it on a large plate or platter, as juices may be squeezed out.)

5. Serve at room temperature or heat it in a 325 degree F oven until warm, about 30 minutes. Garnish with chopped basil and parmesan and cut into wedges to serve.

Makes 4-6 servings.

NOTE: To add cheese to the torte, after step 3 bake the pie in a 325 degree F oven until hot (you want the cheese to melt into the vegetable layers), about 40 minutes.

Watermelon-Halloumi Cheese salad

I saw this recipe in Bon Appetit. I think this salad has it all. Sweet and salty flavors, plus the coolness of the watermelon against the warm cheese. It's also just pretty to look at. I would totally make this again.

In case you haven't seen or heard of it, halloumi cheese is a very firm cheese originally from Cyprus So firm, in fact, it can stand up to pretty high heat. You can fry it, or grill it (this is what I did for this recipe). It's a little pricey (~$8 for an 8.5 oz. package). If you can't find halloumi cheese, paneer might be a good substitute, though paneer doesn't quite hit those salty notes that halloumi does.



Ingredients:
1/2 of a medium-sized seedless watermelon
1 pint of cherry tomatoes
1 8-9 oz. package of halloumi

Herb oil:
1 c. loosely packed basil
1/2 c. loosely packed mint
1 garlic clove
1/2 c. olive oil
salt and pepper to taste

First prepare the herb oil. place the basil, mint and garlic in a food processor. With the machine running, drizzle in about a 1/2 c. of olive oil. You're looking for the mixture to get to a dressing-type consistency. Add salt and pepper to taste. This can be made ahead.

Heat your grill or grill pan to medium heat.

Slice the halloumi into 8 or 9 thick slices. Place them on the grill. Using a pastry brush, dab the tomatoes with the herb oil and place those also on the grill.

After about 2-3 minutes (or when you see grill marks) turn the cheese and cook for another 2-3 minutes.

When the tomatoes start to get a little color and begin to burst, remove them from the grill.

I sliced the watermelon into steaks, but if you prefer a dice, go right ahead. Layer the watermelon onto a platter.

Top with grilled halloumi and tomatoes. Drizzle entire salad with remaining herb oil.

Enjoy.

Note, the cheese will squeak against your teeth, but I kind of like that sort of thing.

Peach-Red Onion salad

I saw the recipe for this in Martha Stewart Living. It looked so refreshing and summery, I had to try it. I feel a little weird posting a recipe for this because it hardly takes any time at all to throw this together. If you aren't a peach fan, I'm sure you could sub in nectarines, plums or even mango and it would still be pretty good. I love peaches, so that's what we have here.


Peach-Red Onion salad
3 ripe, yet still slightly firm peaches
1/4 of a large red onion, thinly sliced
lemon
olive oil
salt & pepper to taste
freshly torn basil (or any herb of your choosing)

Slice the peaches into a bowl. Add thin slices of onion (NOTE: if you have a really strong onion, use a little less, if it's nice and sweet, use a little more). Squeeze the juice of 1/2 a lemon over the salad. Drizzle with a little olive oil and give a few pinches of salt and peppper.

Stir carefully to combine. Top with basil.
Enjoy!

Not your mom's grilled cheese

This is our dessert... we didn't eat it first, but maybe we should have.

Our last supper club featured summery salads and nosh from the grill. We started things off with this fairly easy grilled camembert.

Note: I tried to recreate this on the 4th of July and the thing completely melted through the grates. Watch the cheese carefully, and you should have cheesey goodness, not a complete mess.

Grilled Camembert

I'm going to eat you!!!

1 wheel of camembert

drizzle of EVOO

Drizzle the wheel of camembert with a little EVOO and use a brush to make sure that all the sides get coated.

Place the wheel on a medium-heat grill. Let it go for about 3-4 minutes, flip, and cook for another 3-4 minutes.

Serve with bread, crackers, apple slices, or just lick the plate.

Beans and Greens Tacos with Goat Cheese

Ingredients:

3T extra virgin olive oil
2 red onions, sliced into 1/4-inch thick rounds
5 garlic cloves, thinly sliced
1 pound swiss chard, stems and ribs removed, leaves washed well, and coarsely chopped
1 cup canned cannellini beans, drained and rinsed (I used a full can)
1/2 c veggie stock
salt and pepper
corn tortillas
1/3 c soft goat cheese, crumbled (I used cotija cheese)
cilantro sprigs

Directions:

Heat oil in a large high-sided skillet over medium heat. Cook onions until soft, about 6 minutes. Add garlic, and cook for 1 minute. Stir in chard, beans, and stock. Cook until greens are wilted and beans are warmed throug, aboiut 4 minutes. Season with salt and pepper.

Heat tortillas. Spoon filling into tortillas and top with cheese and cilantro.

Martha Stewart Living, May 2011

Veggie Tacos

Ingredients:

2 T olive oil
3/4 pounds zucchini, trimmed and diced
3 scallions, trimmed and diced
2 t chili powder
1/4 t ground cumin
1/4 t dried oregano
1/4 t salt
1/4 t pepper
1 can (14/5 ounces) pinto beans, drained and rinsed
1 can (8 3/4 ounces) corn, drained and rinsed
2 c baby spinach, chopped
3/4 c salsa verde
1 package hard taco shells
2/3 c crumbled cotija cheese (or queso blanco)
lime wedges

Directions:

1. Heat oil in large nonstick skillet over medium to medium-high heat. Add zucchini and scallions and cook 5 minutes. Add chili powder, cumin, oregano, salt, and pepper. Cook 1 minute.

2. Stir in beans, corn, spinach, and salsa. Cook 3-4 minutes or until spinach is wilted.

3. Meanwhile, heat taco shells per package instructions. Spoon about 1/3 cub veggie mixture into taco shell and sprinkle with a little cheese. Add a squeeze of lime and serve.

The Taste of Wheaton

The Taste of Wheaton 2011

Date: Sun, May 15th 2011
Additional Time Info: 11:00 am to 5:00 pm

Get a “taste” for all the great things downtown Wheaton has to offer at the 16th Annual Taste of Wheaton! The Taste of Wheaton takes place on Sunday, May 15, from 11:00 am to 5:00 pm in the Wheaton Triangle at the corner of Grandview Avenue and Reedie Drive in downtown Wheaton (one block north of the Wheaton Metro station).

It's my favorite time of the year in Wheaton - where you get to eat your way through all the goodness it has to offer. a fun way to have lunch and parking is free.

Penne with Butternut Squash and Goat Cheese

I saw Giada making this and she said she could eat the whole thing. I've made it twice now and both times were a hit. If use whole wheat pasta, check out the size of the box, as it's usually less than a pound (talk about charging more for less!). anyway, I basically kept the ratios the same, but this recipe could be easily doubled.

The other good things abou this recipe is that it can be served, warm, room temp or cold.

I've been lazy the past few times I've needed butternut squash and have just paid more to use the pre-cut container at Trader Joes. It doesn't take long to make their chuncks smaller.

When you first mix the goat cheese and water you may think it's too runny, but once it cools the cheese becomes creamy and sticks onto the pasta. the butternut just falls apart as well.

Ingredients
Vegetable oil cooking spray
1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
1 onion, diced into 1/2-inch pieces
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound penne pasta
1 cup (8 ounces) goat cheese, crumbled
1 cup coarsely chopped walnuts, toasted (see Cook's Note)
1 packed cup chopped fresh basil leaves
1/3 cup finely grated Parmesan

Directions
Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

Cook's Note:
To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.

Whole wheat chocolate chip cookies

I saw this recipe at Orangette and was somewhat skeptical that they could really taste as good as the original recipe. I think I'm a convert. Maybe it's my tastebuds changing as I get older, but I really like the nutty quality that the whole wheat flour gives. They also aren't too terribly sweet. I used a whole bag of chocolate chips, mostly because I didn't really care to measure out 8 oz. They turned out just fine.

I also made mine much smaller, because I like petite cookies... if you want bigger cookies, just drop a little more and cook a little longer.

Whole wheat chocolate chip cookies

Ingredients:
3 cups whole wheat flour
1 ½ tsp. baking powder
1 tsp. baking soda
1 ½ tsp. kosher salt
2 sticks (8 oz.) cold unsalted butter, cut into ½-inch cubes
1 cup lightly packed dark brown sugar
1 cup sugar
2 large eggs
1 tsp. vanilla extract
8 oz. bittersweet chips (or an entire bag)

Method:
Preheat oven to 350°F. Line baking sheets with parchment.

Combine the flour, baking powder, baking soda, and salt in a medium bowl, and whisk to blend.

Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula.

Add the eggs one at a time, beating well after each addition. Beat in the vanilla.

Add the flour mixture to the bowl, and blend on low speed until the flour is just incorporated. Scrape down the sides and bottom of the bowl.

Add the chocolate, and mix on low speed until evenly combined. (If you have no stand mixer, you can do all of this with handheld electric beaters and/or a large, sturdy spoon.) Scrape down the sides and bottom of the bowl, and then use your hands to turn and gently massage the dough, making sure all the flour is absorbed.

Scoop mounds of dough about 1 tablespoon in size onto the baking sheets.
Bake the cookies for 10 to 12 minutes. Transfer the cookies to a rack to cool. Repeat with remaining dough.

Spring Pasta with Artichokes, Mushrooms and Peas

This recipe hails from The Greens Cookbook by Deborah Madison. It's kind of an old-school vegetarian cookbook, some of the recipes are fussy, but more often than not, you get a delicious result. I think if I were to make this recipe again, I'd just use frozen artichoke hearts, rather than trying (and not terribly successfully) trimming the globes down to hearts quickly enough before they turn brown.

Also, I made my own pasta with herbs. While, there really isn't a replacement for fresh pasta, it is a step that could be skipped. I won't go into the details of pasta making here... I'll assume if you're ambitious enough to make pasta you have a recipe.



Spring Pasta with Artichokes, Mushrooms and Peas

Ingredients:

8 oz of fettuccine or linguine
1 lemon
2 large artichokes (or use a package of frozen artichokes)
5 T. butter, unsalted
3 T olive oil
4 shallots, sliced (about 2/3 c.)
1 clove of garlic, minced
1/2 tsp. fresh thyme leaves, chopped
6-8 oz. mushrooms cut into chunks (I used baby bellas)
2 stalks of celery, cut into small squares
1 10-oz. pkg frozen petit peas
1 T parsley, chopped
2 tsp. tarragon, chopped
parmesan
salt and pepper to taste

Method:
Bring a large pot of water for the pasta to boil.

Squeeze the juice of the lemon into a bowl w/ about 2 c. of cold water. Trim the artichokes.. see this video on the how to http://www.youtube.com/watch?v=ZV7iU0NoYSs just be sure to dip in the lemon water as you go, otherwise you'll end up with a brown mess. Dice the heart cubes and keep in the lemon water.

In a large, wide skillet, melt the butter and olive oil. Add the shallots, garlic, thyme, and drained artichokes and stew them together for 1 minute.

Add one cup of the water from the pasta pot, cover and cook over medium heat for 2 minutes.

Raise the heat and add the mushrooms, season with salt and pepper and cook for 2 minutes.

Add the celery and the peas and more water (if the first cup has cooked off). Lower the heat again, cover and cook gently for 3-4 minutes or until mushrooms are done.

Cook the pasta, scoop it out when it's done and add to the skillet. Season with the fresh herbs. Toss with tongs to mix. Season with salt and pepper to taste. Top with Parmesan.

A taste of Spring

After a long cold winter, it's nice to start to see the first signs of Spring. My very favorite part of Springtime is watching the flowers start to bud and the cherry blossoms and dogwoods start to bloom. In the market, peas, pineapples, and young greens start to appear.

Even though, when I made these dishes, peas hadn't quite appeared in the market yet, but frozen peas were a decent substitute... which means you can have spring green any time you want.

Pea soup

This isn't a recipe as such as I kind of just made it up as I went along.

Ingredients:

4 T butter, unsalted.

3/4 c. shallots minced

4 c. vegetable stock

1 10 oz package of petit peas, thawed--or similar amount of freshly shelled peas

2 T of fresh herbs (I used a combo of thyme, tarragon and mint)

1/2 c. cream

salt & pepper to taste

Method:

In a saucepan over medium-low heat melt the butter and sweat the shallots. (You're looking for them to soften, not brown). Once the shallots are starting to appear translucent, add a healthy pinch of salt.

Add the vegetable stock and bring to a simmer.

Add the peas and cook for 2-3 minutes, or until bright green.

Add the herbs.

Use a stick blender, or transfer to a blender and blend until smooth. (If you want it really smooth, put the soup through a strainer. I didn't really have the patience to do so.)

Stir in cream. Season with salt and pepper to taste.

Serve immediately, or chill and serve cold.

Grasshopper Pie

Grasshopper pie has been a favorite of mine for... well, ever. There used to be a restaurant back where I grew up in Wisconsin Rapids, WI called Wilbern's that was an authentic Midwestern supper club. Whenever our family went there for dinner, it was always an event. Dad would don a sport coat, and Mom would put on a dress, some lipstick, and a spritz of perfume. After our delicious dinner in the dining room, we head to the bar for an after-dinner drink before leaving. Mom liked to order grasshoppers, and if I was being really good she would let me sneak a sip of her drink... cool, creamy, minty heaven. I knew that candy was dandy, but grown-up drinks were even more delicious! Grasshopper pie always brings back memories of those special occasions when we would dress up for a night on the town.

Not only that, but I also think of grasshopper pie in particular (not really the drink) as a classic dessert from the golden age of dinner parties in the '60s, what you might serve after you had your rumaki and your glazed ham with pineapple rings. So, in the spirit of nostalgia and keeping it real, I served grasshopper pie at our last dinner club meal.

This is mostly "Grasshopper Pie II" from allrecipes.com. It's a recipe that would make Sandra Lee proud, with its premade chocolate pie crust and melted marshmallows in place of sugar and gelatin. That said, it doesn't really taste "Sandra Lee-d" (and I know you know what I mean when I say that).

Also, I opted to freeze the pie rather than chill it. The firmer texture makes it easier to cut and serve, plus it reminds me more of the ice cream drink I've loved for so many years.

Ingredients:

• 1 (9 inch) prepared chocolate cookie crumb crust
• 1/2 cup evaporated milk
• 32 large marshmallows
• 6 tablespoons creme de menthe
• 1/4 cup white creme de cacao
• 1-1/2 cups heavy whipping cream
• 2 drops green food coloring (optional)
• 12 Andes mints, chopped

Directions:

1. In a large saucepan combine evaporated milk and marshmallows. Stir over low heat until marshmallows are completely melted. Chill until mixture holds its shape when dropped from a spoon.
2. Slowly pour creme de menthe and creme de cacao into marshmallow mixture while stirring constantly. Continue to stir until all ingredients are thoroughly combined.
3. Pour whipping cream into a large chilled mixing bowl. Add a few drops of green food coloring if desired. Whip cream until stiff. Gently fold whipped cream into marshmallow mixture.
4. Spread mixture into pie crust and top with chopped mints. Freeze overnight before serving.
   

Mashed Eggplant with Garlic and Mint

This recipe comes from Mark Bittman's cooking bible How to Cook Everything.

Ingredients:

• 2 medium or 1 large eggplant (1-1/2 to 2 pounds total)
• Salt
• 1/4 cup extra virgin olive oil
• 1 tablespoon minced garlic (about 4 large cloves)
• 1/2 cup minced fresh parsley leaves, plus more for garnish
• Freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• pinch of red pepper flakes
• 1/4 cup fresh mint leaves

Directions:

1. Peel the eggplant if the skin is thick or the eggplant is less than perfectly firm; cut it into 1-inch-thick slices and salt if time allows.
2. Heat the oven to 400 degrees F. Smear a baking sheet with half the oil. Cut several slits on one side of each of the eggplant slices and lay them on the baking sheet. Mix together the remaining oil, the garlic, and the 1/2 cup of minced parsley and sprinkle with salt (if you did not salt the eggplant) and pepper. Spread this mixture on the eggplant slices, pushing it into the slits.
3. Bake without turning until the eggplant is soft, 40 minutes or more. Garnish with parsley and allow to cool slightly.
4. Put the slices in a large bowl and mash with a fork or potato masher. (It's fine to leave the skin on; it will break into small bits.) Stir in lemon juice, red pepper, and mint. Taste and adjust the seasoning and serve drizzled with additional olive oil if you like.
   

Makes 4 servings.

To salt the eggplant: If the eggplant isn't fresh and firm, to remove bitterness sprinkle it liberally with salt and let it rest in a colander for up to an hour or so; then rinse, pat dry, and proceed with the recipe.

Asparagus Orange Salad

The original recipe presents the asparagus in whole spears elegantly on a platter. Lacking such a platter, I chopped the asparagus and served this as a tossed salad.

Ingredients:

• 10 oz. / 1 bunch thin asparagus spears
• 1-1/3 cups watercress sprigs (I couldn't find watercress, so used baby arugula instead.)
• 1 small red onion, very thinly sliced
• 1 orange, cut into 12 segments
• 1 tablespoon finely grated orange zest
• 1 tablespoon orange juice
  
• 1 teaspoon sugar
• 1 tablespoon red wine vinegar
• 2 teaspoons poppy seeds
• 2 tablespoons olive oil
• 1/2 cup crumbled goat cheese
• Salt and pepper to taste
  

Directions:

1. Cook the asparagus in boiling water for 1-2 minutes, or until just tender. Refresh under cold running water and drain well.
2. Arrange the asparagus on a platter with the watercress, onion, and orange segments.
3. Put the orange zest, orange juice, sugar, vinegar, and poppy seeds in a small bowl. Whisk in the olive oil with a fork until well combined, add salt and pepper to taste, then drizzle over salad.
4. Scatter the goat cheese over the salad and serve.
   

Spiced Carrot and Feta Gnocchi

From the top: minted cream sauce, spiced carrot and feta gnocchi, asparagus orange salad, and mashed roasted eggplant

So... when I was making this recipe, I was pretty sure it was going to fail. The recipe notes that the dough is softer than most gnocchi recipes, but I was not prepared for just how soft it would be. It's very wet and sticky, and I couldn't shape it without dipping it in flour first. Then, I couldn't remove the excess flour from the gnocchi before cooking them, so many of the cooked pieces had an ugly translucent coating over them. (Thankfully, the sauce covered that up.)

But I am very glad to say that this seemed to be everyone's favorite part of the meal. The gnocchi turned out light, fluffly, and gently spiced, and the delicate cream sauce provided a nice complement of flavors.

For those of you trying this at home, I highly recommend chilling the gnocchi in the fridge for at least a couple of hours prior to cooking them to help them hold their shape. Maybe you could even freeze them. Otherwise, you will end up flinging sticky doughballs from your fingers into boiling water, making a mess and probably scalding your hands in the process.

Ingredients:

• 2 pounds carrots
• 1-1/3 cups crumbled feta cheese
• 10 oz. / 2-1/4 cups all-purpose flour
• 1/4 teaspoon nutmeg, plus more to taste
• 1/4 teaspoon garam masala, plus more to taste
• salt and pepper to taste
• 1 egg, lightly beaten

Minted cream sauce:

• 1 oz. butter
• 2 scallions, sliced
• 2 garlic cloves, crushed
• 1 cup heavy cream
• 2 tablespoons shredded mint
• Salt and pepper to taste
  

Directions:

1. Cut the carrots into large pieces and steam, boil, or microwave until tender. Drain amd allow to cool slightly
2. Put the carrots in a food processor, add the feta and blend until smooth. Transfer to a large bowl and sift the flour and spices over the top. Add the egg and mix to form a soft dough. Taste after this and adjust seasoning as needed. Lightly coat your fingertips with flour and shape teaspoons of the mixture into flat circles. Place on top of a floured surface and set aside in refrigerator (or freezer) to set. (Note: here is where I had problems forming the gnocchi. You may need to roll the teaspoons of dough in flour in order to shape them.)
3. To make the minted cream sauce, melt the butter in a frying pan and saute the onion and garlic with a pinch of salt and pepper over medium heat for about 3 minutes, or until the garlic is soft and golden. Stir in the cream, bring to a boil, then reduce the heat and simmer for 3 minutes, or until thickened slightly. Remove from the heat and keep warm.
4. Meanwhile, cook the gnocchi, in batches, in a large saucepan of boiling salted water for 2 minutes, or until they float to the surface. Transfer to warmed serving plates using a slotted spoon. Stir the mint through the sauce, drizzle over the gnocchi, and serve.

Serves 6-8.

Baked Herbed Feta

Baking the feta doesn't melt it, but the cheese does soften a little when warmed.

Ingredients:

• 10 oz. piece of feta cheese
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped oregano
• 1 tablespoon chopped thyme (I used lemon thyme, which gave a nice flavor)
• 2 teaspoons freshly cracked black pepper, or to taste
• 2 tablespoons olive oil

Directions:

1. Preheat the oven to 350 degrees. Put the feta on a sheet of aluminum foil about 12 inches square.
   
2. In a small bowl, mix together the rosemary, oregano, thyme, and pepper, then firmly press the mixture onto each side of the feta. Drizzle with the olive oil, then gently fold the sides of the foil over the cheese to make a parcel.
3. Place the parcel on a baking tray and bake for 10-15 minutes, or until the feta is soft. (Note: If the piece of feta is very thick, it may need an extra 5 minutes in the oven to heat through.)
4. Unwrap the feta and drain off any excess liquid. Serve warm or a room temperature, with crackers, crusty bread, or as part of a cheese platter or salad.

Serves 6. Cover any leftovers with plastic wrap and store in the refrigerator for up to 2 days.

Beetroot Hummus

I am not a huge beet fan, but the picture in the cookbook made it look too cool to pass up. And actually, it tastes mostly like regular hummus but with a slight, pleasant sweetness. While it is a little more work than the average hummus recipe, it pays off in "wow" presentation with a gorgeous magenta color.

The original recipe came from a book I found in the bargain bin at Borders called Vegetarian Cooking: A Commonsense Guide, which has no cited author or editor but appears to be a part of Rupert Murdoch's empire. (It is also the source of all the recipes I made for my Feb. 28 dinner except for the mashed eggplant and grasshopper pie.) And as with the other recipes, I thought this was lacking a certain sumpin'-sumpin' as is, so I ended up modifying a bit by adding more of the ingredients to taste as well as salt and pepper. The way wrote the recipe below is the way I made it, and not exactly how it was written in the cookbook.

Ingredients:

• 500 g (1 lb. 2 oz.) beets
• 50 ml (2.5 fl. oz. / 1/3 cup) olive oil
• 1 large onion, chopped
• 1 tablespoon ground cumin, plus more to taste
  
• (1) 14-oz. can chickpeas, drained
• 1 tablespoon tahini, plus more to taste
• 80 g (2-1/4 oz. / 1/3 cup) plain yogurt
• 4 garlic cloves, crushed
• 60 ml (2 fl. oz. / 1/4 cup) vegetable stock
• salt and pepper to taste

Directions:

1. Scrub the beets well. Bring a large saucepan of water to boil, add the beets, and cook for 35-40 minutes, or until tender when pierced with the point of a sharp knife. Drain and cool slightly before peeling.
2. Meanwhile, heat 1 tablespoon of the olive oil in a frying pan. Saute the onion over medium heat for 5 minutes, or until softened. Add the cumin and a healthy pinch each of salt and pepper and cook for another minute, or until fragrant. Set aside and leave to cool slightly.
3. Chop the beets and place in a food processor or blender with the onion mixture, chickpeas, tahini, yogurt, garlic, lemon juice, and stock. Blend until smooth; taste mixture and adjust spices to taste. With the motor running, add the remaining oil in a thin, steady stream. Blend until thoroughly combined.
   

Serve with anything else you would serve with hummus: crackers, pita, fresh veggies, etc.

Pumpkin Gingerbread Trifle

My sister Missy made this for me while I was in Arizona last month -- it is absolutely delicious! I love having a dessert that I can make a day ahead so I have one less thing to worry about.



Ingredients:
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix (I used instant pudding)
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Directions:
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Source: Food Network

Parmesan Roasted Broccoli

Ingredients:

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions:
Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Source: Food Network

Apple, Pear, and Walnut Salad

I went a little crazy at Trader Joe's when I realized how many different apples and pears they had... I ended up using 4 pears and 5 apples (all different varieties) and ended up with a very perishable salad that could have served about 20. Luckily it was really delicious and refreshing, and made a great light side for the pasta. This is the original recipe (which I basically doubled):



Ingredients:
2 tablespoons red wine vinegar
2 1/2 tablespoons orange juice
1 orange, zested
1/2 cup raisins (I also added a 1/2 cup of dried cranberries)
4 apples, preferably use 2 to 3 different kinds
2 pears, preferably red and green
2/3 cup walnuts, toasted and coarsely chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Directions:
In a large bowl whisk together vinegar, orange juice, zest, and raisins. Core and cube apples and pears. Add fruit and walnuts to a bowl and drizzle with oil. Toss well to combine. Season, to taste, with salt and pepper. Refrigerate 1 hour before serving.

Source: Food Network

Butternut Squash and Parsnips Baked Pasta

I bookmarked this recipe months ago when I was looking for new butternut squash recipes. I was hoping it would be similar to my favorite butternut squash lasagna, but easier and healthier. It still required the dreaded roux, but with Julie's help I was able to pull it off. I think I need to invest in a new whisk.



Ingredients:
1 tablespoon olive oil
1 cup finely chopped onion
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
2 cups (1/2-inch) cubed peeled butternut squash
1 cup chopped parsnip
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
1 tablespoon chopped fresh or 1 teaspoon dried parsley
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 cups uncooked penne pasta
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
Cooking spray
1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 1% low-fat milk


Directions:

Preheat oven to 375°.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper, and garlic; sauté 3 minutes. Add squash and parsnip; sauté 10 minutes. Stir in sage, parsley, nutmeg, allspice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; remove from heat.

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup cooking liquid. Combine squash mixture, pasta, and 1/4 cup cheese in an 11 x 7-inch baking dish coated with cooking spray, tossing gently to combine.

Melt butter in a medium saucepan over medium heat. Add flour; cook 3 minutes, stirring constantly with a whisk. Add milk; cook 5 minutes, stirring constantly with a whisk. Gradually add reserved cooking liquid; cook 2 minutes or until thick, stirring constantly with a whisk. Add 1/4 teaspoon salt and 1/4 teaspoon pepper.

Pour milk mixture over pasta mixture; sprinkle with 1/4 cup cheese. Bake at 375° for 30 minutes or until lightly browned.

From: Cooking Light

Favorite Cheese Ball

I found this recipe on Pioneer Woman's blog (if you haven't checked it out, you should). For fully photographed, step-by-step instructions, check out her blog. I served this softball-sized cheese ball with an assortment of crackers, and it was a big hit!

Ingredients:
•8 ounces, weight Cream Cheese
•¼ cups Sour Cream
•1 cup Finely Shredded Cheddar Cheese
•¼ cups Shredded Parmesan Cheese
•¼ cups Finely Chopped Onion
•½ teaspoons Teaspoon Garlic Powder
•1 pinch Cayenne Powder
•1 teaspoon Lemon Juice
•¼ teaspoons Freshly Ground Black Pepper
•⅓ cups Dried Cranberries, Optional
•½ cups Toasted Pecans, Chopped Coarse

Directions:
1) Place all ingredients except pecans in a large bowl. Beat with a hand mixer on medium-low speed until well combined.

2) Scrape the mixture onto a piece of plastic wrap. Cover with the plastic wrap and shape into a ball or log. Put the cheese ball on a plate and place in the refrigerator to harden, about 30 minutes – 1 hour.

3) Roll the cheese ball in the chopped pecans and place on a serving plate. Serve with crackers.

Note: this cheese is best if allowed to sit for at least 1 hour in the refrigerator to allow the flavors to blend. The flavors are best if it is allowed to sit at room temperature for 15-20 minutes before serving.