V-Day Food Fun

Trying to decide which of these ideas to do for which meal over the weekend and Monday. Happy Valentine's Day to you and yours!

Pizza idea from One Charming Party, Fruit Kabobs from Bev, and Warm + Fuzzy Cookie Pops from The Decorated Cookie. Thanks for the cuteness, friends.

Spooky Eats

I love spooky Halloween food... here are a few new-to-me ideas for your repertoire.

St. Pat

I am SO thrilled about discovering this post in time to implement these ideas for St. Patty's Day tomorrow. Thank you, Blonde Designs! In addition to the cookies and such, I am making rainbow Jell-o in preparation for our leprachaun lunch tomorrow. FUN, fun fun. Happy St. Pat's day one and all!

Ambitious Heart Cake

Holy smokes, this is impressive. Love it! Lots more pictures and instructions here.

Figgy Pudding

The last few Christmas Eves, we've made this "figgy" pudding (really chocolate pudding) to have after our tradition of "Rum Tum Piddly" which is a silly name for potato soup in bread bowls. We also borrow from the Danish the tradition of hiding a single almond in the pudding (theirs is rice). Whichever lucky soul who happens upon the almond gets to open the first present of Christmas Eve. One of our tastiest traditions, to be sure.

Figgy Pudding

(sans figs)

2 cubes butter, softened

2 C. flour

16 oz. cream cheese, softened

2 C. powdered sugar

1/2 cup cornstarch
1 cup sugar
1/4 teaspoon salt
5 cups whole milk
12 ounces semisweet chocolate chips
2 teaspoon pure vanilla extract

Combine butter and flour and press into bottom of a 9 x 13 pan. Bake at 375 for 15-20 minutes, til golden brown. Let cool. Combine cream cheese, powdered sugar, and 1/2 the whipped cream, set aside.

For the pudding: Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Whisk often. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.

When crust is cool, spread on cream cheese mixture. Pour pudding on top and spread evenly. Top with sweetened whipped cream. Chill til served.

Pudding recipe from Smitten Kitchen, all the rest from friend Laurel.

Cinnamon Honey Butter

This is what I am making to take to neighbors and the staff at the dental office. A loaf of yummy bread from The Whole Grain Bread Co. will accompany it. I knew I had to make the butter when the blog author said, "If you never try another recipe from this blog, TRY THIS ONE." Sold.

Cinnamon Honey Butter

4 sticks softened butter

1 C. powdered sugar

1 C. honey

4 tsp. cinnamon

Blend all ingredients thoroughly. Spoon into jars and give oh give away. Or keep it all to yourself, up to you.

Recipe adapted from here.

Pumpkin Cranberry Pancakes

We are LOVING our pumpkin pancake/waffle mix from TJ's. I was there a couple weeks back and this was their tasting sample. Knocked my socks off. If you don't have the mix, I am sure there are a number of simple recipes for pumpkin pancakes on the net.

Pumpkin Cranberry Pancakes

(This is more of a method than a recipe.)

Pumpkin pancake dry mix

egg, milk, and butter as box directs

fresh cranberries

real maple syrup

pecan halves

Prepare batter as box directs. Preheat griddle or skillet. Grease pan and pour batter by 1/4 cupfulls. Add cranberries to batter. When pancakes are dry round the edges and bubbles start to burst, flip and continue cooking on other side. Meanwhile, heat maple syrup in saucepan over low heat. Add pecans to syrup, warm through, and serve over finished pancakes. Perfect fall recipe!

Pie

For my husband's thirtieth birthday party, I made those pies in jars I had been dying over a few weeks back. They were lots of work but lots of fun. I made some apple, some peach, some pumpkin, and some blackberry, at Chris' request. I found the short squatty jars at Ace Hardware, since they were sold out on Amazon. Here is the blackberry pie recipe I used, adapted from a Blueberry pie I found in my ATK cookbook. This recipe makes one regular pie, follow the link to the pies in jars for instructions on making and baking those.

Blackberry Pie

6 cups blackberries

1 C. plus one T. sugar

4 T. potato starch

2 tsp. fresh lemon juice

1 tsp. grated lemon zest

1/4 tsp. allspice

pinch nutmeg

1 recipe double crust pie dough

2 T. unsalted butter, cut into tiny pieces

1 egg white, lightly beaten

Adjust oven rack to lowest position, and heat oven to 500 degrees. Toss blackberries, 1 C. sugar, potato starch, lemon juice, lemon zest, and spices together and let stand for 15 minutes. Place bottom crust into pie plate and roll out top crust to a 12 inch circle. Spread berries in the unbaked crust bottom and dot with butter. Lay top crust over berries, seal and crimp the edges, and cut four vent holes. brush crust with egg white and sprinkle with 1 T. of sugar. Place pie on baking sheet and in the oven, then lower the temp to 425. Bake til top crust is golden, about 25 minutes. Rotate the baking sheet, reduce oven temp again to 375, and continue to bake til crust is deep golden brown, about 30-35 minutes longer. Transfer to wire rack and cool before serving. You can store this pie at room temperature wrapped in foil for two days.

Double-crust Pie Dough

2 1/2 C. all-purpose flour

2 T. sugar

1 tsp. salt

8 T. vegetable shortening, cut into small pieces and chilled

12 T. (1 1/2 sticks) unsalted butter, cun into small pieces and chilled

8 T. ice water

Process the flour, sugar and salt in a food proccesor til combined. Scatter shortening over top and process about ten seconds. Scatter butter over top and, using short pulses, process til it resembles coarse crumbs, about ten pulses. Transfer to a bowl. Sprinkle ice water over mixture. Stir and pressdough together with a rubber spatula. Divide dough into to even pieces and flatten into a disk. Wrap tightly in plastic wrap and refrigerate one hour. Let dough soften slightly before rolling out.

Dad's Day

 

Maren, or Mom, or Emma, which one of you wants to make these for Sunday?

Find all the directions and templates on Bakerella.

Piano Cake

This was Maya's 5th birthday cake. It was a hit- and it is easy as all get out. I made two cakes (one pink and one chocolate per her request) in 2 9x13 pans. Make sure to grease the pans very well. After the cakes baked and cooled, I turned them out onto cookie sheets and trimmed the edges to get them the size I wanted. Then I placed them end to end on a covered board and frosted the whole thing with cream cheese frosting. I made the lines to separate the white keys with dental floss, and the black keys are obviously Kit Kats. This is the third time I've made the piano cake, the other two were for piano recitals. It is always a hit and the kids always try to "play" it before eating it.

My favorite cream cheese frosting comes from the one and only Paula Deen:

Cream Cheese Frosting


2 blocks cream cheese, very soft
1 stick butter, very soft
1 tsp vanilla
4 C. sifted powdered sugar

Beat cream cheese, butter and vanilla with electric mixer til smooth. One cup at a time, add the powdered sugar. Beat til smooth.

*I guess I've got Paula on the brain as Kelli and I will be paying her a visit at The Lady and Sons Restaurant this fall. Happy Day!!!

Blackberry Bread Pudding

If you've ever had the blackberry bread pudding at Cracker's in Mesa or the raspberry version from Kneaders in Provo, then you know how unbelieveable this dessert is. And If you've never had the bread pudding at Cracker's or Kneaders, please remedy that before the sun sets today. Cracker's uses day-old cinnamon rolls to make their bread pudding, so I followed their lead. I paid a visit to the bread store on Val Vista and Southern and bought up all their day-old cinnamon rolls (50% off). Then I reduced the sugar in the recipe to even it out. (Original recipe called for 3 1/2 C. sugar. What?!?!)

Blackberry Bread Pudding

6 large day-old cinnamon rolls
1 quart heavy cream
1/2 C. sugar
2 eggs
2 tsp. vanilla
5 C. blackberries (or raspberries)

In large bowl combine cream, sugar, egg and vanilla. Cut cinnamon rolls into 1" cubes and add to cream mixture, coating well. Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb completely. Layer a 9x13 baking dish 3/4 full with cinnamon roll mixture, add fruit over the top, finish with remaining rolls. Bake 45 minutes at 350 degrees. Serve warm, with ice cream and/or sweetened whipped cream (we had both). :)

Green Beans with Almonds and Parsley

This is a Sarah Molten (Food Network) recipe, that I have loved and used many times. I love the cooking method- so interesting to one such as myself who finds those kinds of things fascinating. Delish.

Green Beans with Almonds and Parsley

1/4 C. slivered almonds
1 lb. green beans, washed and ends trimmed
1/3 c. water
2 tsp. butter, plus 2 more tsp.
1/2 tsp. kosher salt
1/4 tsp. grated lemon zest
2 T. chopped flat-leaf parsley
gresh ground black pepper

Heat a pot with lid over medium low heat. Add almonds and toast, stirring til golden brown and fragrant, 2-3 minutes. Remove from skillet and set aside. In the same pot add green beans, 1/3 cup water, 2 tsp butter, and salt and cover with lid. Increase heat to med-high, and steam for about 5 minutes until beans are bright green and just tender. Remove lid and continue to cook until water evaporates and beans start to saute, 2 minutes longer. Turn off heat, stir in toasted almonds, lemon zest, parsley, remaining 2 tsp. butter, and pepper to taste. Serve immediately.

Pickle Jell-O

In my book, pickles are up there right after onions on the list of revolting foods. That is why I chose pickle juice to flavor the Jell-O that will be served alongside our YW dinner tonight. Can't wait!! (...To see their reactions.)

Pickle Jell-O

2 packets unflavored Knox gelatin
1 C. cold pickle juice
1 C. pickle juice and 2 C. water, heated to boiling
2 T. vinegar
green liquid food coloring

Sprinkle gelatin over cold pickle juice in large bowl. Let stand one minute. Add hot water/juice and stir til gelatin completely dissolves, about 3 minutes. Stir in vinegar and a few drops of green coloring til evenly incorporated. Pour into 9x13 glass pan. Refrigerate til set, about 4 hours. Your fridge will smell like a pickle factory.

Rainbow Jell-O

It worked! Yes, it took about 8 hours, start to finish (not constant attention, of course) but once a year? I say worth it. Start the laundry, make a layer. Empty the dishwasher, make another layer. Blog, make another layer. Read to the kids, another layer. :) I'm making it a tradition for St. Pat.'s day from now on. Nevermind that after we enjoyed a few pieces from it during a leprachaun lunch, I left the remaining 2/3s in the car and it melted to a cloudy slop. At least I got the picture first, eh?

Here's the recipe one more time:

Rainbow Jell-O

3 oz grape jello

3 oz berry blue jello

3 oz lime jello

3 oz lemon jello

3 oz orange jello

3 oz red jello (cherry, raspberry)

2 cups sour cream

Boil 1 cup water. Pour into a bowl and add 1 box of jello (starting with the grape). Mix until jello is dissolved. In another bowl place 1/3 cupsour cream. Add 1/2 cup of the jello water to the sour cream. Stir untilcombined. Pour sour cream mixture into 9x13 pan. Place in fridge for 20 minutes or until firm. Add 3 T cold water to the remaining 1/2 cup of jello water. Pour over sour cream mixture in the 9x13 pan. Continue with all the other jello ending with red. Serve with whipped cream on the side and rolos for the pot of gold (or any other candy wrapped in gold foil, such as almond kisses or gold coins).

Bowls of Chocolate

As previously documented on Maren and Kelli's blogs, our Sunday-after-Valentine's family dinner was extra fun. That is always the case when Kelli comes to town. We thought an attempt at chocolate bowls would be a fun way to celebrate the holiday of love. The process involved lots of laughing, and a good amount of frustration as well. Here's the how-to:

Chocolate Bowls

10 ounces finely chopped dark chocolate, divided
Small balloons, filled with air

Grease a cookie sheet or line it with parchment paper.
Place 5 ounces of the chocolate in a heatproof bowl set over a pan of simmering water. Stir until completely melted. Remove it from heat and stir in the remaining 5 ounces chocolate until thoroughly smooth. Spoon 1/2 teaspoon melted chocolate onto prepared pan to form a small disk. Dip the balloon into the bowl of chocolate, coating about a third of the balloon. Place the dipped end of the balloon on the chocolate disk. Repeat with remaining chocolate and balloons. Place in the refrigerator to set, about 30 minutes.
In order to release the air from the balloon, pinch the balloon just under the knot and cut a small hole in the surface between fingers and knot. Very gradually release air; if air is released too quickly, the bowls may break. Carefully peel the deflated balloons from the chocolate bowls.

And here's what we learned through the process:

*These are best suited to be made for a smaller group. Eight? Yes. Six? Even better. Thirty? We won't be doing that again.
*The chocolate canNOT be too hot- the balloons pop easily. It must be barely melty and barely warm. It will be thicker this way, too, which is good because the balloons will come out easier if the chocolate is thick and sturdy.
*

Chocolate-covered Strawberries

Happy Valentine's Day one and all!

We all know and love these, and there are 347 variations on the original, but I made these the other morning and thought that they were perfection. Recipe from Gourmet Magazine.

Chocolate-covered Strawberries

6 ounces bittersweet chocolate, chopped
3 T. heavy cream
1 T. butter
10 large strawberries

Line a baking sheet with waxed paper.
In the top of a glass bowl set over a pan of hot water melt the chocolate, stirring. Add the 3 tablespoons of cream and the butter and stir until smooth. Holding each strawberry by the stem, dip into the chocolate mixture allowing the excess chocolate to drip back into the pan. If necessary, add additional cream to the chocolate to achieve desired coating consistency. Transfer the coated strawberry to the lined sheet and repeat process. Allow the chocolate to cool and then refrigerate the strawberries until chocolate is set, about 30 minutes, or overnight.

Molten Chocolate Cakes

Though impressive and seemingly difficult, this unbelieveably delicious dessert could NOT be easier.

Serves 6

4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted
Confectioners' sugar, for dusting
Whipped Cream , for serving

Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.

Cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.

Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.

To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream.

Lastly, die and go to heaven.

Pina Colada Cake

Friend Skyler turned six this last week, so for Sunday dinner I tested out my new giant cupcake pan from Mom (thanks Muth!). I've always thought this pina colada cake was so pretty with the toasted coconut on top- and it made a pretty giant cupcake as well. Thanks to Heathie for imparting her culinary wisdom and sharing this scrumptious cake with us!

Pina Colada Cake

1 box yellow cake mix (eggs and oil as needed per box directions)
1 can crushed pineapple
1 pkg. instant coconut pudding
1 1/2 C. milk
1 (8oz.) tub Cool Whip
Toasted coconut flakes

Mix cake batter according to box directions. (Can substitute pineapple juice for water in mix if you wanna.) Bake as directed. Let stand 5 minutes, then invert cake onto cooling rack. Poke holes on top of the cake with a large fork. Top cake with crushed pineapple. Mix together pudding and milk. Let pudding stand for 3 minutes, then fold in Cool Whip. Frost cupcakes with this mixture, then top with toasted coconut. (Toast sweetened coconut on cookie sheet in a 350 oven for 7-10 minutes, stirring once, 'til barely starting to brown.)

Hot Spinach Dip

Forgot to take a picture of the spinach dip we made for Maren and Derek's New Years Eve party... but Martha's is prettier anyway. It is SO very good- it didn't last long. Fresh n Easy has mini-baguettes that are perfect for slicing and serving with this dip.

Hot Spinach Dip

Makes 3 cups

2 tsp olive oil, plus more for baking dish
2 garlic cloves, minced
2 pounds spinach, cleaned, trimmed, and coarsely chopped
1/2 C. milk
6 oz. cream cheese
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
3/4 cup shredded mozzarella
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving

Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium.
Add spinach in two additions, letting the first batch wilt before adding the next; add garlic; cook until spinach is completely wilted, about 5 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with bread and crackers.

Giant Ginger Cookies

Cross my heart, hope to die this is the last dessert recipe for a good long while (2 weeks). :) But these really are too good not to share. I almost didn't bake any goodies this year- because of the overload of sweets everywhere you turn all December long. But friend Chelsea reported that she had been thinking about these ever since I made them last Christmas. Well that made me so happy I had to make some for her ASAP. These are huge and so so soft and chewy- and they stay soft and chewy for 2-3 days. Mmmm-mmmmm.

Giant Ginger Cookies

Makes 12

2 1/2 C. all-purpose flour
2 1/4 tsp. baking soda
1/2 tsp. salt
1 T. ground ginger
1/2 tsp. ground allspice
1/2 tsp. ground pepper
3/4 C. (1 1/2 sticks) unsalted butter, room temperature
1/2 C. packed light-brown sugar
1/2 C. granulated sugar, plus 1/3 cup for coating
6 T. molasses
1 large egg

Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
Divide dough into twelve 2-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.
Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.