October 2011

I Went To Trader Joes!

I wish I was joking when I say that going to Trader Joe’s is the highlight of my day. I’m not. Sad. But! I haven’t done a normal grocery shop there in awhile… and this time I did. This is probably as close as you’ll get to seeing what a weekly shop looks like in our house. Except I still end up at the store almost every single day because I succeed greatly at forgetting things. Anyway. Got these new sweet potato chips as a snack. Haven’t tried them yet. Can’t wait. Some pasta stuff for dinners. Green stuff that I have perfectly good intentions for but that will probably end up dying in my crisper drawer. I love the mushrooms, I like to flavor things with leeks, the spinach is for juicing and the brussels? Stop looking at me that way. You may remember last year when I tried brussels sprouts for the first time and LOVED THEM. so.freaking.weird. I’ll tell you more about that tomorrow. Vanilla, garlic and pumpkin pancake stuff. I have no clue why I found it appropriate to set those three things together. I went with some regular hummus this time [...]

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Chewier! Pumpkin Chocolate Chip Cookies. [2 Ways]

Chewy Pumpkin Chocolate Chip Cookies made with Pumpkin Puree [adapted from the giant rainbow cookies] makes about 24 cookies 1 stick (1/2 cup) of butter, melted and cooled 1 1/4 cups packed light brown sugar 1/4 cup pumpkin puree 1 large egg + 1 egg yolk 2 teaspoons vanilla extract 1 2/3 cups of all-purpose flour 1/4 cup cornstarch 1/2 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons pumpkin pie spice 1 cup chocolate chunks + 3/4 cup chocolate chips + 1/2 cup mini chocolate chips Preheat oven to 325 degrees F. Mix the flour, salt, cornstarch, pumpkin pie spice and baking soda in a bowl and set aside. In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stir in pumpkin puree until smooth. Gradually add flour mixture and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold chocolate chips and chunks. Refrigerate dough for 30 minutes, then roll into golfball-sized balls. Bake for 8-11 minutes, then let cool completely. If you keep these in the [...]

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Chicken Enchilada Spaghetti.

Chicken Enchilada Spaghetti serves 2-4 1 tablespoon olive oil 1/2 onion, chopped 1/2 green pepper, chopped 1/2 red pepper, chopped 2 garlic cloves, minced or pressed 1 teaspoon cumin 1/2 teaspoon chili powder 1/4 teaspoon salt 1/2 teaspoon smoked paprika 1/4 teaspoon pepper pinch of cayenne pepper 2 boneless, skinless chicken breasts, cooked and shredded 1/2 pound of dry whole wheat spaghetti 1 10-ounce can of red enchilada sauce 3/4 cup freshly grated sharp cheddar cheese cilantro for topping Boil water for pasta and prepare pasta according to directions. While pasta is cooking, heat a large skillet over medium heat and add olive oil. Add onions, peppers, salt and pepper and let cook until vegetables are soft, about 5-6 minutes. Add garlic and cook for another 1-2 minutes, then stir in chicken, cumin, cayenne, paprika and chili powder, along with the can of enchilada sauce. Turn the heat down to low, drain the cooked pasta, then add pasta to the skillet too. Fold in cheese and mix thoroughly to combine. Toss with a set of kitchen tongs until everything is mixed, then serve with a bunch of fresh cilantro.

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Tuesday Things.

1. We’ve spent the last five days on a little anniversary getaway, which has really translated to me not wearing any makeup and wearing the exact same outfit three days in a row. Mr. How Sweet sure is a lucky guy! 2. On my first day in Sonoma a few weeks ago, I met up with Christina from Dessert For Two. Oh my gosh… was this girl the best time ever. Not only is her blog fabulous, but I just love her to pieces. 3. Speaking of this little anniversary trip, we’ve eaten frozen yogurt five times in the last five days. I might die. 4. Ever since Ashley brought those peanut butter cup donuts to my house last week, I have developed a fascination with donuts. The best part? I NEVER EVEN LIKED DONUTS BEFORE. Not my thang. But now… I’m obsessed and can’t get enough. Baked donuts may not taste like real donuts to you donut lovers out there, but to someone who previously didn’t share the love with donuts… I’m all over these. Literally. 5. Every few months, I go on a tea-buying binge even though I absolutely despise tea. It tastes like dirty water people, and [...]

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Spiced Double Chocolate Chip Cake.

Spiced Dark Chocolate Cake [slightly adapted from food and wine] makes one bundt cake (serves 8-10) 8 ounces milk chocolate, chopped 1/2 cup canola oil 1 1/2 cup granulated sugar 1 large egg 1/3 cup heavy cream 1 cup strong coffee 1 cup buttermilk 1 tablespoon vanilla extract 2 cups all-purpose flour 1/2 cup dutch process or dark cocoa powder 1 tablespoon baking soda 3/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg pinch of cayenne pepper 1/2 cup chocolate chips Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with non-stick spray and set aside. In a bowl, combine flour, cocoa, salt, baking soda and spices and mix with a spoon. Melt chocolate in either a double boiler or a large microwave-safe bowl (I melt in 30 second increments) and let cool. Whisk in oil, sugar, vanilla and heavy cream until smooth, then whisk in egg. Add in half of the flour + cocoa mixture, then half of the coffee and buttermilk, mixing until just combined. Add in the remaining flour mixture and then the remaining coffee and buttermilk, stirring until smooth. Lightly toss chocolate chips with a spoonful of flour, then fold [...]

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Roasted Almond Crusted Salmon with Pomegranate Glaze.

Roasted Almond Crusted Salmon with a Pomegranate Glaze serves 4 1 pound of salmon (cut into 4 pieces) or 4 salmon filets 2 egg whites, lightly beaten 1 cup crushed roasted almonds 3/4 cup panko bread crumbs 1/2 cup regular seasoned bread crumbs 1/3 cup flour (any kind works) 1 teaspoon salt 1 teaspoon pepper 2/3 cup pomegranate balsamic vinegar (regular balsamic will work too) 1/3 cup pomegranate juice Preheat oven to 425 degrees F. Place aluminum foil on a baking sheet, then set a wire rack on top. Spray the rack with non-stick spray. In a bowl, combine flour, panko, almonds, bread crumbs, and a half teaspoon each of salt and pepper. In a separate bowl, add the egg whites and lightly beat with a fork. Season the salmon with the remaining salt and pepper on both sides. Dip each piece in the egg white and coat thoroughly, then set in the bowl filled with bread crumbs, covered each piece completely and lightly pressing so the coating adheres. Gently place on the wire rack. I find that spritzing each piece of salmon with non-stick spray or olive oil gives the crust a nice crisp. Bake for 18-22 minutes, or until [...]

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Sweet Potato and Honey Dinner Rolls.

Sweet Potato and Honey Dinner Rolls [adapted from martha stewart] makes about 30 rolls 1 large sweet potato (once peeled, mine was 12 ounces) 2 packages of active dry yeast 4 tablespoons honey 1 teaspoon olive oil 1/2 cup warm water (about 110 degrees) 1 cup buttermilk 6 tablespoons butter, melted and cooled 4 teaspoons sea salt 6 cups of all-purpose flour, plus more for workspace 1 egg, lightly beaten 1. Peel sweet potato (or potatoes – you just want about 12 ounces), chop into chunks and place in a pot with cold water. Bring to a boil and and cook until potatoes are fork tender, about 20-25 minutes. Drain potatoes, then place in a bowl and mash. 2. In the bowl of an electric mixer, combine water, yeast, 2 tablespoons honey and olive oil. Mix with a spoon and let sit until foamy, about 15 minutes. 3. Once foamy, add potatoes, remaining honey, 4 tablespoons melted butter, buttermilk and salt. Gradually add flour with the mixer on low until a sticky dough forms, then knead with the dough hook for about 2-3 minutes. Brush a large bowl with melted butter, then place the dough in the bowl. Cover and [...]

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Snicker-Chip-Doodle Cookies.

Snicker-Chip-Doodle Cookies [adapted from my snickerdoodles] makes 16-20 cookies 1/2 cup butter, at room temperature 1 cup granulated sugar 1 egg 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1 1/2 teaspoons cinnamon 2 tablespoons milk 1/3 cup chocolate chips 1/2 cup toffee chips 1/4 cup sugar + 1 tablespoon cinnamon for dipping Preheat oven to 375 degrees F. Cream butter and sugar with an electric mixer until fluffy, about 5 minutes. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in chocolate and toffee.. Refrigerate for 30 minutes. In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Bake for 8-10 minutes.

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Crockpot BBQ Beer Chicken.

Crockpot BBQ Beer Chicken serves about 8-10 3 pounds boneless, skinless chicken breasts (about 6 large) 1 tablespoon onion powder 1 tablespoon smoked paprika 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 8 ounces of beer (I used a classic amber) 32 ounces of barbecue sauce Season chicken with onion powder, garlic powder, paprika, salt and pepper. Add to crockpot, then add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred and add remaining barbecue sauce. Serve as desired. Notes: 1. I’ve found that *thinner* barbecue sauce works better (such as Bone Suckin’ Sauce) than thicker sauce (like Sweet Baby Ray’s). If you choose to use a thicker sauce, you may want to add a little more beer (or liquid) in order for the sauce not to burn and thicken on the edges of the pot. This is also the reason I don’t use my homemade barbecue sauce. 2. If you don’t want to use beer, you can try a ginger ale, chicken stock, or even water. 3. This makes a ton of chicken and I usually freeze immediately freeze a container for later.

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Tuesday Things.

1. When I was away last week, I shared 5 of my favorite quick and easy dinner ideas on Kelly’s blog. Then I totally forgot to tell you about it. Fail. 2. Ashley came over today and we spent the day doing very productive and important things like BS-ing for 5 hours. Oh! She also brought me these peanut butter cup donuts. I might die. Someone needs a donut pan… I need to make this recipe immediately. 3. This is so.. weird? brilliant? insane? cool? creepy? … weird? I don’t know. Whatever. 4. Remember a few weeks ago when I mentioned Ulta’s 21 days of beauty? I also bought this moisturizer and I freaking love it. I never use anything on my face makeup-y besides blush, but now I can’t get enough of this. Awe.Some. 5. My computer is so slow I’m about to chuck it out the window. I would also appreciate someone (you) handing me a few toothpicks to hold open my eyelids. 6. I always looked forward to Halloween as a kid even though I loathed (and still do) dressing up in a costume. Now I really look forward to handing out candy [...]

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