Monthly Archives: December 2010

Dec 16 2010

Rum Balls

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The adults on my Mom’s side of the family exchange cookies instead of gifts so each year I have the opportunity to try out some new cookies and make some old favorites.

This recipe falls into the “new” category but they’ll definitely be making repeat appearances. They’ve got a lot going for them:

  • I love anything involving rum. These are nice and rum-y.
  • They involve no actual cooking.
  • If you use a food processor, they come together very quickly.
  • Did I mention they’ve got rum in them?

Rum Balls
(from Taste of Home)

2-1/2 c. crushed vanilla wafers (roughly one box)
1 c. ground pecans
1 c. confectioners’ sugar
2 T. plus 2 t. baking cocoa
1/4 c. rum
3 T. honey
2 T. water
Additional confectioners’ sugar and/or crushed vanilla wafers

In a large bowl, combine the wafer crumbs, pecans, confectioners’ sugar and cocoa. Combine the rum, honey and water; stir into crumb mixture.

Shape into 1-in. balls. Roll in additional confectioners’ sugar and/or wafer crumbs. Store in an airtight container.

Dec 15 2010

Lebkuchen (German Gingerbread)

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I mentioned before that my Grandfather was a German baker. When people hear this, they all have the same reaction: Oh, you’re so lucky! He must have made you such fantastic things!

They’re right. He made the best. The best cookies. The best black forest cake. The best stollen. The best of many desserts and baked goods I’ve had.  In a way, it’s also a bit of a curse – I will spend the rest of my life judging things against what he made. To say it’s incredibly hard to measure up is an understatement. I don’t have many of his recipes so I’m left experimenting and praying – and often being disappointed.

One of the things he made for us every Christmas was a big box of cookies (and by “big” I mean at least 20 lbs. of cookies – enough to keep us satisfied for months). Included in the box were always gingerbread cookies.

I made different gingerbread recipes for years and nothing ever came close. When I stumbled across this recipe last year, I was intrigued – not only was the procedure drastically different from anything else I’d tried – it supposedly came straight from Germany. And, to my delight, they turned out incredibly close to Opa’s cookies.

This is a recipe you need patience for – it’ll take several days before the dough is ready to bake. It’s completely worth the trouble, though – these are fantastic! For softer, chewy cookies, reduce the baking time by a minute or two. For crisper cookies, add a minute or two to the baking time.

Lebkuchen
(from BakeBakeBake)

1 stick unsalted butter
9 oz. honey
1 c. sugar
1 1/2 T. cocoa
1 T. ground Ginger
1 T. ground Cinnamon
1 T. ground Nutmeg
1 T. ground Allspice
1 t. ground Clove
4 c. flour
3/4 t. baking powder
1 pinch salt
1 egg, lightly beaten

Melt butter in saucepan over medium heat. Add honey, sugar, cocoa, spices, and mix with wooden spoon until sugar is dissolved. Then let stand, off the heat, for 1 hour to cool.

In a separate bowl, mix flour, baking powder and salt. Add the lightly beaten egg to the honey mixture, mixing in well.

Combine wet and dry ingredients and mix just until incorporated. Transfer the dough to a lightly floured surface and knead until it is soft, pliable and shiny. This may take a few minutes. Yes, it will be sticky, you will need more flour.

Form dough into a disc and wrap in plastic wrap, refrigerate at least 24 hours. I highly recommend 48-69 hours.

Take out 1 hour prior to rolling and cutting. Roll out to about 1/4 inch thickness for cookies, 1/2 inch thickness for houses. Transfer to a baking sheet lined with parchment baking paper and bake in preheated oven at 400F degrees, for 10-12 minutes.

Dec 14 2010

TGIFridays’s Style Jack Daniels Grill Glaze

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My favorite thing on the TGIFridays menu is the Seasame Jack Chicken Strips. When I saw this recipe, I wasn’t convinced it would take the same – but it’s dead on.

I made chicken nuggets with the same method I used here, but substituted plain panko. After they’re done, drizzle the warm glaze over for a great restaurant copy-cat.

The glaze is also great on steaks and burgers.

TGIFridays Style Jack Daniels Grill Glaze
(from Insider’s Recipes Master Edition e-cookbook)

1 head of garlic
1 T. olive oil
2/3 c. water
1 c. pineapple juice
1/4 c. teriyaki sauce
1 T. soy sauce
1 1/3 c. brown sugar
3 T. lemon juice
3 T. minced white onion
1 T. Jack Daniels Whiskey
1 T. crushed pineapple
1/4 t. cayenne pepper

Cut about 1/2 in. off the top of the garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin for the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it and cover with a lid or foil. Bake at 325F degrees for 1 hour. Remove garlic and let it cool until you can handle it.

Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a medium saucepan over medium-high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.

Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Discard remaining skin and whisk to combine.

Add remaining ingredients to the pan and stir.

Let mixture simmer for about an hour or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn’t boil over.

Dec 12 2010

Smoked Sausage Supper

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This is one of my favorite weeknight dinners to make when Mark won’t be home. My heart has a soft spot for smoked sausage. I love this meal because it’s super easy and it takes exactly the same amount of time to make as my rice cooker takes to cook rice.  Can you say fate?

The recipe calls for V8 juice. If you’re not a V8 drinker you can pick up a single-serve bottle in most convenience stores.

Smoked Sausage Supper
(from the Fall 2007 issue of Cooking for 2)

1/2 pound smoked sausage, coin sliced
1/3 c. chopped green pepper
1/4 c. chopped onion
1 small clove of garlic, minced
1/2 t. dried oregano
1/2 t. dried basil
1 T. olive oil
3/4 c. V8 juice

In a large skillet, saute the sausage, green pepper, onion, garlic, oregano and basil in oil until vegetables are crisp-tender.

Add V8 juice. Bring to a boil.  Reduce heat and simmer, uncovered, for 7-8 minutes or until thickened. Serve with rice.

Dec 11 2010

Bakerella Signed Cookbook Giveaway!

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November was the month of cookbook signings around here. The weekend after Rachael Ray was signing, Bakerella did a signing at a nearby mall. I adore her blog so I was super excited to go see her.

This signing was a lot different than the Rachael Ray one – definitely more friendly and intimate. She started off with a question and answer session and explained some of the tricks of her trade.

And then, she signed.

She was super sweet. It’s so nice to know the person you’re idolizing from behind your computer screen is really a good person.

Giveaway!

While I was at the book signing, I got another copy of Cake Pops signed for a lucky reader. All you have to do to enter is leave a comment letting me know who your favorite food blogger is. Which food blog can’t you get enough of?

For an additional entry, subscribe via email (in the right-hand column) and leave me a comment letting me know. Already an email subscriber? Leave me a comment letting me know that too and you’ll get your second entry.

Comments can be made until midnight EST on December 17, 2010. I’ll announce a winner December 18.

Good luck!

Dec 11 2010

Rachael Ray Look + Cook Giveaway Winner!

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Congrats to Joan, the winner of the signed Rachael Ray cookbook!

Here was Joan’s inspiration:

“I think I got into it because so many of my close relatives also love to cook.. my Mom, Dad, both Grandmas and several Aunts and an Uncle. It just came natural I guess.”

Family is great inspiration!

Joan, you’ll be recieving an email from me shortly.

Didn’t win? I’ve got another giveaway (with another signed cookbook) coming up later today!

Dec 10 2010

Spaghetti Carbonara

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I mentioned in the Warm Chocolate Melting Cake post that Mark and I recently took a cruise. When we travel, I love to pick up a cookbook of the local cuisine so I was really excited to see they sold a cookbook of popular cruise recipes on board.  This was the first recipe I tried from the book and, as they suggested, I served it with some warm, crusty bread and red wine. It was perfect for a night out at home!

Spaghetti Carbonara
(from Carnival Creations)

3/4 lb. uncooked spaghetti
1/4 lb. bacon, cut up
4 T. chopped onion
1 clove minced garlic
1/2 c. half-and-half
1/4 c. milk
1/4 c. whipping cream
1/2 egg, slightly beaten
1/4 c. grated parmesan cheese
1 T. chopped parsley

Cook spaghetti according to package directions. Drain and keep warm.

In a large frying pan, cook bacon over high heat until golden. Reduce heat to medium. Add onion and garlic and cook for 5 minutes.

In a medium bowl, mix half-and-half, milk, whipping cream and egg until well blended. Toss with spaghetti. Add to bacon mixture. Cook over low heat until thoroughly heated. Season to taste with salt and pepper. Sprinkle with parmesan cheese and parsley.

Dec 8 2010

Baked Southwest Egg Rolls

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I made these the same day I made the Jalapeno Popper Dip – together they were dinner. Healthy? Not so much. But they were absolutely delicious. It’s also a great vegetarian option if you need to bring a dish to a party – they’re full of flavor so even the carnivores won’t miss the meat.

The leftover Avocado Ranch from the Chipotle Chicken Chili was the perfect dipper for the egg rolls.

Baked Southwest Egg Rolls
(from Annie’s Eats)

2 c. frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 c. shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)

Directions:
In a large bowl, combine everything but the egg roll wrappers.  Mix well to blend.  Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center.  Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center.  Continue rolling into an egg roll shape until a small part of the remaining point is still free.  Dip a finger in water or beaten egg and lightly brush on the edges of the free corner.  Finish rolling and press to seal closed.  Repeat with the remaining wrappers and filling.

Preheat the oven to 425F degrees.  Lightly oil a baking sheet with cooking spray.  Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray.  Bake for about 15 minutes, or until lightly brown, turning halfway through baking.

Dec 6 2010

Jalapeno Popper Dip

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I made this up for a football game and it was a great game-time snack. Rather than make one big dish of dip, I made several smaller ones in an attempt at portion control… it didn’t work.

We devoured this – very quickly.

Jalapeno Popper Dip
(from Annie’s Eats)

2 (8 oz.) packages cream cheese, softened
1 c. mayonnaise
1 (4 oz.) can chopped green chiles, drained
1 (4 oz.) can diced jalapeño peppers, drained
1/2 c. cup shredded Mexican style cheese
1/2 c. shredded mozzarella cheese
1 c. Panko breadcrumbs
1/2 c. grated Parmesan cheese

Preheat the oven to 375˚ F.  In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses.  Mix thoroughly with a spoon or spatula until smooth and evenly combined.  Spread the mixture into a baking dish (approximately 9 x 9-inches).

In a second bowl, combine the Panko and Parmesan and stir with a fork until combined.   Sprinkle over the cream cheese mixture in the baking dish.  Spray lightly with cooking spray.  Bake for 25-30 minutes or until the mixture is hot and the topping is golden.

Dec 4 2010

Chipotle Chicken Chili with Flaming Tequila-Pepper Salsa and Avocado Ranch Dressing + Rachael Ray Signed Cookbook Giveaway!

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I’ve mentioned before that my first cookbook was a Rachael Ray cookbook and I have a soft spot for her because of it. She was the first cook that made things feel accessible enough for me to try them out myself.

I bought a few of her cookbooks early on but I’d since abandoned them. Except for a few pages in t he middle, they didn’t have any pictures and I came to realize that I’m much more likely to cook something if I know how it’s supposed to look finished.

A few weeks ago, Rachael was at my local bookstore signing copies of her newest cookbook, Rachael Ray’s Look + Cook. I decided the opportunity to meet her was worth the price of another cookbook for the shelf. Rachael was really nice and I was pleasantly surprised to see a good chunk of the book had color pictures.

Mark picked this recipe out of the book to try and I was a little hesitant about it for a weeknight dinner because it seemed like it had so many elements. Everything came together quickly, though, and it produced a very nice meal with less effort than I anticipated. Definitely a keeper.

Chipotle Chicken Chili with Flaming Tequila-Pepper Salsa and Avocado Ranch Dressing
(from Rachael Ray’s Look + Cook, also available on her website)

4 T. extra virgin olive oil, divided
6 slices smoky bacon, chopped
2 pounds ground chicken breast
2-3 T. pureed chipotle in adobo, depending on preferred heat level
1 T. ground cumin
1 T. ground coriander
1 T. smoked sweet paprika
1 large yellow onion, chopped
3-4 garlic cloves, finely chopped or grated
3 T. tomato paste
4 c. chicken stock (32 ounces)
Salt and pepper
1 yellow bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
1 medium red onion, chopped
2 jalapeño peppers, seeded and finely chopped
4 shots of tequila
Juice of 1 lime
1/4 c. cilantro leaves, chopped
1 avocado, pitted
Juice of 1 lemon
1 c. buttermilk
1/4 c. fresh chives, finely chopped Crushed tortilla chips, for garnish

Place a large heavy-bottomed pot over medium-high heat with 2 tablespoons of the olive oil. Add the bacon to the pan and brown, about 3-4 minutes. Add the chicken to the pot and brown, 5-6 minutes, stirring occasionally to break up the lumps. Add the pureed chipotle, cumin, coriander and smoked paprika, then stir for 1 minute. Add the onion and garlic to the pot and cook until tender, 5 minutes more. Add the tomato paste and chicken stock and some salt and pepper to the pot and bring the liquids up to a bubble. Reduce the heat to a simmer.

While the chili is simmering, place a medium size skillet over medium-high heat with the remaining 2 tablespoons of olive oil. Add the bell peppers, red onion and jalapeños to the skillet and cook until tender, 4-5 minutes. Remove the skillet from the heat and add the tequila. Return the skillet to the heat and flame the tequila to burn off most of the alcohol. Add the lime juice, cilantro and some salt to the salsa.

To a food processor bowl add the avocado, chives, lemon juice and buttermilk. Process until smooth and then season with salt and pepper.

Serve up the chili with some of the tequila-pepper salsa and avocado ranch dressing. Garnish with tortilla chips.

Giveaway!

While I was at the book signing, I got another copy of Rachael Ray’s Look + Cook signed for a lucky reader.  All you have to do to enter is leave a comment letting me know who or what inspired you to cook.

For an additional entry, subscribe via email (in the right-hand column) and leave me a seperate comment letting me know. Already an email subscriber? Leave me a seperate comment letting me know that too and you’ll get your second entry.

Comments can be made until midnight EST on December 10, 2010. I’ll announce a winner December 11.

Good luck!