Aztec Brownies

I love sweet and spicy together and I love the combo of chocolate and cinnamon. These brownies fulfill all of those cravings.

If you don't like spicy foods, feel free to omit the cayenne. If you love, love, love spicy sweets, add an extra teaspoon. One teaspoon is enough to create a little bit of heat that builds as you eat but it's not so spicy that it becomes the focal point (or keeps you from eating more than is good for you, darn it.)

Ingredients

8 ounces of good-quality chocolate, chopped (try it with milk chocolate, try it with dark. Both are different and both are good.)
2 sticks of butter
4 eggs
1 1/2 cup of sugar (I use evaporated cane juice)
2 teaspoons vanilla extract
1 1/2 cup flour (I use whole wheat)
1 teaspoon baking powder
3 tablespoons cocoa powder
1 tablespoon cinnamon
1 teaspoon cayenne pepper
1/2 teaspoon salt

How To

Grease a brownie pan and preheat oven to 375 degrees. Begin by beating together the eggs, sugar, cocoa, cinnamon, cayenne and salt for about 5 minutes.

Melt the butter slowly over low heat. Once the butter is completely liquidated, pour over the chopped chocolate to melt.

Stir the chocolate and butter together. This is an easy way to both melt the chocolate and cool the butter.

Add the chocolate mixture to the egg mixture slowly, mixing very well. Lastly, add the flour and baking powder, mixing until just combined. Spread in your brownie pan:

Bake for 40 minutes or until a toothpick comes out clean. Look at the nice crackly top crust on this bad-boy:

You can either leave well enough alone, or you can sprinkle the top with additional chocolate while the brownies are hot.

Let the heat of the brownies melt the chocolate, then spread across the top with the back of a spoon. Num.

One last brownie beauty shot:

Patrick needs to take these to work tomorrow. I'm not to be trusted alone with them in the house!

Blueberry Something

I love blueberries. Love, love, love. I go through 2-3 bags of frozen blueberries a week. I know! It's excessive. You don't even want to know what I do when blueberries are fresh and cheap.

Lately, I've been craving blueberries baked with oats in layers-- a cookie-like bottom, lots of fruit in the middle, and a crumbly top. I got the top two layers right here but will keep working with the bottom layer-- this was less like a cookie and more like the richest, most flavorful oatmeal you've ever had. My final result was more "scoop" than "slice" but I will most definitely be making this for special brunches in the future and as a healthy (seeming) dessert.

Ingredients
4 cups of frozen blueberries, thawed and drained with the juice reserved
about 2 tablespoons agave nectar (you could use honey or maple syrup instead)
2 cups of oats
3/4 cup of flour
1/2 cup sugar (I used evaporate cane juice here)
1/2 cup butter, cold, cut into cubes
1 tablespoon brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract

How To

Combine the oats, flour, sugar, vanilla extract and butter. Work with either your hands or a pastry cutter to incorporate the butter. I prefer using my hands.

Pour half of the mixture into the bottom of a pie pan and flatten with the bottom of a glass:

Bake at 350 degrees for 20 minutes.

While the bottom layer bakes, take the juice from the blueberries, almond extract and agave nectar. If your berries a especially tart, you may need to add additional agave nectar. Taste and see. Pour into a shallow sauce pan and reduce the juices to make a thick sauce that coats the back of a spoon. Pour this sauce over the blueberries.

Once the bottom layer has baked, pour the blueberries in and spread them out:

Add the brown sugar to the second half of the oat/flour mixture and pour over the berries:


Return to the oven and bake for an additional 25 minutes or until the berries are bubbling and the top crust is golden brown.

I think the next time I try this, I'll up the flour in the bottom layer, add a little leavening and extend the first baking time. I'll keep you updated! Gotta go now, the leftovers are calling...

Beet and Fennel Salad

Our dinner last night was one of the best we've had at home. My husband slow-smoked our boneless rib-eyes after seasoning them with his homemade beef rub. I made mashed potatoes with sauted garlic and shallots and a beet and fennel salad that stole the show.

Ingredients
2 raw beets, any color. (The golden beets were wonderful here. Just so you know-- red beets will turn your salad pink.)
1 medium fennel bulb
1/2 cup feta cheese
1 tablespoon poppy seed dressing

How To
Roast the beets, let them cool, peel them and chop them into bite-sized pieces. Clean and chop the fennel bulb as thinly as possible. Toss the fennel, beets and dressing together. Refrigerate until ready to serve. You can leave it in the fridge for as long as 6 hours. Just before serving, toss with the feta cheese.

Apple Crumble

I'm not a huge pie person. I guess I've had too many wooden pie crusts that left me wary. Besides, the star of any pie is the filling, right? I'd rather have a big portion of lovely fruit with a crunchy salty-sweet topping any day. Besides, then you don't have to feel guilty about pairing this with some vanilla ice cream. Yum.

Ingredients
For the filling:
6 medium apples, peeled, cored and chopped into large chunks (I like to use granny smiths)
1/2 cup raisins (optional)
1/4 cup sugar
3 tablespoons cinnamon
1 tablespoon butter, melted

For the topping:
3/4 cup old-fashioned oat meal
2 tablespoons flour
1/3 cup brown sugar
1 teaspoon salt
3 tablespoons of cold butter

How To
Preheat your oven to 350 degrees. Combine all the ingredients for the filling and mix well, then pour into a pie dish. Place in the oven and let bake for 15-20 minutes or until the apples begin to soften and become fragrant.

While the apples bake, combine all of the ingredients for the topping, save for the butter. Combine very well. Chop the cold butter into small chunks and add to the topping mixture. Use your hands to incorporate the butter until the mixture is very crumbly. Once the apples are ready, sprinkle the oat mixture on top and bake for an additional 10-15 minutes or until the oats have a nice, golden color. Serve warm or hot.

Raspberry Jam Spots

Make more of these than you think you'll need. If you don't have a cookie gun (I like this one from Williams Sonoma, if you're looking to buy) just use two cookie cutters and roll the dough thickly after refrigerating until firm.

Ingredients
2 sticks butter, softened
1 cup sugar
1 egg
2 teaspoons vanilla extract
1 teaspoon almond extract
2 1/2 cup flour
1/2 teaspoon salt
small jar of raspberry preserves

How To
Cream the butter ans sugar together until light and fluffy. Add egg, vanilla, almond and salt. Beat until well combines. Add flour and mix well but don't overmix.

Press the dough onto ungreased, non-stick baking sheets, using the "wreath" cookie plate. Fill a sandwich baggy with the raspberry jam and cut off one tip. Fill each wreath with a good dollop of jam. Bake for 12-15 minutes. Let the cookies rest on the cookie sheet for a few minute before
removie or the jam will stick to the tray, not the cookie.

Molasses Cookies

Don't be afraid of the black pepper in these cookies! It gives them a lovely, mild zing.

Ingredients
2 sticks of butter, softened
1/2 cup brown sugar
3/4 cup molasses
3 1/2 cup flour
2 tablespoons ground ginger
1 tablespoon ground black pepper
1/4 teaspoon ground clove
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
sugar (for rolling the dough in)

How To
Cream the butter and sugar together. Add egg. Add molasses. Combine the remaining ingredients together separately then slowly add to the molasses mixture, being careful not to overmix the dough. Refrigerate dough for at least 2 hours in order to make it firm enough to handle.

Preheat oven to 250 degrees. Roll a tablespoon or so of dough into a ball with your hands. Roll in sugar and place on a baking sheet. Bake for 12-15 minutes (the larger your balls, the longer it takes and the chewier the centers will be.)

The cookies are lovely and delicious as is but are also fun to decorate with royal icing.

Candy Cane Pretzels

I love the gifts of food and drink. The nature of them is temporary and celebratory, just like the season. I'll be posting several recipes for cookies, candies, and other gifts in the coming days. The one below is very easy and always a big hit. White chocolate is very easy to work with and a great choice for first-time candy makers!

Ingredients
1 pound bag of mini pretzels
2 pound2 white chocolate (I get mine from Trader Joe's-- they get theirs from Ghiradelli)
1 dozen peppermint candy canes ( I like Bob's)

How To
Chop the white chocolate up into big chunks. You can melt it in the microwave by heating it in 30 second intervals, stirring well in between. I actually melt mine by putting it in the crock pot on low for about 20 minutes, stirring frequently. When it reaches the right consistency, I turn the crock pot to warm and begin using it right away. White chocolate is very forgiving but don't abuse it by overheating it.

While the chocolate is melting, unwrap the candy canes and put them in a plastic freezer bag. It's important to try and avoid touching the candy canes as much as possible because the sweat from your hands will make them sticky. Crush them with a rolling pin.

Dip the pretzels in the white chocolate until they are totally covered. I use a fork and tap the pretzel against the side of bowl a little so the shape of the pretzel is clear. Place on a piece of waxed paper. Sprinkle with candy cane. Let cool. Yum!

Fresh Cranberry Sauce

Super easy and impressive! I eat this by the spoonful, all by itself.

Ingredients

1 bag fresh, raw cranberries
1 cup fresh orange juice
1/2 cup sugar
1 tablespoon Triple Sec
the zest of 1 orange (I always use an organic orange for this)

How To

Simmer all ingredients together until the cranberries start to "pop" and the sauce turns thick and bright red. Serve hot or cold.

Pumpkin Cream Cheese Cupcakes

Yummy. If you're looking for a lower-calorie option, bake this up in a bundt pan and sprinkle with powdered sugar. Bonus: your home will smell wonderful as they bake.

Ingredients

1 box of spice cake mix
2 eggs
2 cups canned pumpkin
1 teaspoon pumpkin pie spice
8 ounces (1 box) cream cheese, softened
2 tablespoons butter, softened
1 tablespoon orange juice
the zest of one orange
1 pound (1 box) of powdered sugar

How To

Preheat your oven according to the directions on the cake mix box. Combine the cake mix, eggs, pumpkin and pumpkin pie spice. Mix well and pour into cupcake holders in a cupcake pan. Bake according to the directions on the box. They may take slightly longer than stated on the box. Be sure to check them with a toothpick to make sure they are done.

After the cupcakes are baked and cooled, mix the remaining ingredients together to make the frosting. Frost and refrigerate to set the frosting.

Savory Apples

I'm making these for Thanksgiving! The sauce is lovely. Be sure to not overcook your apples and to use fresh rosemary. Good as a side dish or served with roasted chicken or over pork loin. Serves 4 but can be doubled and tripled as needed.

Ingredients
2 large apples, pealed and sliced
1 cup apple cider or hard cider
2 tablespoons dark brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon fresh, chopped rosemary
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 cup dried cranberries (optional)

How To
Combine all ingredients (except for the apples and cranberries) in a large saucepan. Simmer for 5 minutes, stirring occasionally. Add the apples and cranberries. Cook until the apples are soft and the cranberries are plump. Remove the apples and cranberries, then bring sauce to a boil and let thicken. Pour over the apples and serve warm.

Peanut Sauce

This sauce is great over chicken or shrimp and rice or noodles. Be aware that noodles will "suck up" more of the sauce than rice. This is also a high-fat sauce, which is why I prefer to use chicken breast with this as opposed to the thighs. This recipe makes enough sauce for 4 servings.

Ingredients
1 cup chunky peanut butter
2 cups soy ginger broth or chicken broth
1 tablespoon grated ginger (can be omitted if you are using soy ginger broth)
1/3 cup teriyaki sauce
1-2 teaspoons crushed red pepper
chopped green onion
1 teaspoon Chinese 5-spice
3 tablespoons soy sauce

How To
Combine all the ingredients save the green onion in a wide sauce pan. Stir until well combined over low heat. If you want the sauce a little thinner (especially if you plan to use it over noodles) a 1/4 cup water. Add the chicken or shrimp to the sauce and combine. Pour over rice or toss with noodles. Top with green onions and serve.

Strawberries!

Strawberries are in season! I'll eat them breakfast, lunch and dinner. Mmm. This is an easy way to kick up the flavor and create an easy (but not thick) sauce for Strawberry Shortcake or strawberries and whipped cream or strawberries in crepes... over ice cream... in tart shells... anything!

Ingredients:
strawberries, two little green baskets worth
1/4 cup superfine sugar
the juice of half a lemon

How To:
Take the stems off of your berries either with a fancy little de-stemmer or a small, sharp knife. Wash your berries well, then cut in half and dump in a bowl. Pour in the lemon juice and stir. Sprinkle the sugar over the top and stir. Refrigerate for at least an hour.

Everything Oatmeal Cookies

If it was at all reasonable to do so, I think I would live on these. And steak. And french fries. And martinis. But that's it.

Ingredients
3 cups oats
1 1/2 cup flour
1 cup brown sugar
3/4 cup white sugar
2 eggs
2 sticks of butter, very soft
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1 cup raisins
1 cup chocolate chips
1 tablespoon lemon zest

How To
1. Preheat the oven to 350 degrees.
2. Cream the butter, vanilla, and sugars until light and fluffy. Add in the eggs one at a time and mix well.
3. Combine the flour, cinnamon, salt, and baking powder in a separate bowl. Add to the egg and butter mixture and mix well.
4. Add the oats, raisins, chocolate chips, and lemon zest. If you're using a mixer, it's best to stir these in by hand. Otherwise, the mixer will bump along, as well as break down a lot of the raisin and chocolate.
5. Drop tablespoons of dough onto baking sheets, spacing each cookie at least 2 inches apart.
6. Bake for 15-20 minutes. Let cool on the rack for several minutes, then move to a cooling rack and let cool completely.

Orange-Cinnamon Sticky Buns

I make sticky buns any time there is a reasonable excuse to do so. This dough is hearty and easy to work with. I use my mixer to kneed the dough, but you can use your hands.

Ingredients

for the dough
1 package active dry yeast
1/2 cup whole milk, warmed (I microwave it about 30 second in a coffee mug. Be sure it's just warm, not hot, or you'll kill your yeast.)
1 tablespoon white sugar
2 eggs, beaten (I take my eggs out early and let the cold wear off a little.)
3 cups flour, plus extra
1 teaspoon salt
1 teaspoon cinnamon
zest of one large orange (I get an organic orange for this.)
1/4 cup butter, softened

for the filling and the "sticky"
1 egg, beaten
3/4 cup butter
2/3 cup white sugar
2/3 cup brown sugar
1/4 cup cinnamon
1 cup chopped pecans (optional)

How To

1. Mix the warm milk, sugar, and yeast together. Let sit and get foamy. This way, you'll know your yeast is good.
2. Put all the remaining ingredients. I like to put all my dry ingredients into the bowl first, then create a "well" in the dry ingredients and add the liquids. Attach the dough hook a set on a low speed. Let mix for several minutes, then add flour if you must. Once the dough is no longer sticking to the sides or bottom of the bowl, you'll know it's stable.
3. Let the machine kneed the dough for a few minutes, then turn the dough out into a buttered bowl. Cover the bowl with a tea towel and place it somewhere warm.
4. Let the dough rise until it doubles, usually about 45 minutes. Punch the dough down and let it rise again. The second rise will take less time.
5. While the dough is rising, prepare the filling. Mix the sugars and cinnamon together in a small bowl and melt the butter.
6. After the second rise, punch the dough down and turn it out onto a floured surface. Honestly, I try and avoid adding more flour at this point and I've had good luck using a Silpat under my dough instead of flour.
7. Roll, push, and pull the dough into a rectangle of dough, as if you were making pizza. Brush the dough with the egg and a little more than half of the butter. Sprinkle evenly with a little more than half of the sugar.
8. Roll the dough up from the long side into a log, like you might roll up a sleeping bag. Cut the roll into 8 equal slices.
9. Pour the remaining butter into the bottom of a 10-by-16 inch pan, non-stick preferably. Sprinkle the remaining sugar over the butter. If you want pecans, sprinkle them over the sugar.
10. Arrange the rolls in the pan, taking care to leave plenty of space between them. Alternately, you can use a muffin tin.
11. Preheat the over to 375 degrees. Cover the rolls with a tea towel and let rise 30-40 minutes.
12. Bake the rolls for 25-30 minutes, or until a toothpick comes out clean.
13. Let the buns cool for 5 minutes, then turn them out onto a cookie sheet or a serving pan. Again, the Silpat comes in handy for this! Don't leave them in the pan, or they'll become sticky little buggers that will take a lot of work to remove. Once the buns are turned out, be sure to pull them apart to prevent them from becoming too "bonded".