Gingerbread Mayhem

This is what happens when 5 tired 20-something year-olds attempt to build a gingerbread house with limited decorations...

 The hot tub, bbq, and american flag are the work of Jimmy Neutron Drebin... "ladder" and reese's tornado are from Brett. :)

OH MAN, there goes a wall!

 I think the frosting is just AMAZING...

 Intense work here...

Finished product...

I promised the guys I would post this on the blog, so here you go, boys! 

Merry Christmas, everyone!

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Healthy

This is not a recipe.  Just a little disclaimer of my philosophy of nutrition... :)

God created a variety of wonderful foods, all with its each unique purpose and place in human development.  Man added a few crazy edible items to God's list, all of which are not as easy to digest and most which tend to add pounds and discomfort.  The best way to eat is food in it's natural, original form.  This includes fat foods like unsalted butter, olive oil, and avocados.  Our body needs fat, sodium, sugar to survive and work to the best of its ability.  The KEY is to eat a well-balanced and whole-foods diet.  That means EATING protein, complex carbohydrates, vegetables, fruit, and some sweets.  Everything in moderation...

That being said, my recipes will be a compilation of both "healthy" recipes and "treat" recipes.  The one trend amongst them all is whole, natural foods.  I do my best to include recipes that use ingredients that I could either grow given the space/time or make in my own kitchen (again given the time/resources).  In addition, I only use ingredients that I could explain to an 8 year old how it was made or where it came from.  SO, these recipes might not always seem low-fat or low-sugar, but I will try to use such ingredients (for example, butter instead of canola oil... i know, seems silly, but really it's better for you...).

Also, God created us to enjoy things of this earth in moderation.  As long as we're not gluttonous and addicted to "bad-for-you" foods, it's okay to savor a sweet every once in a while.

Alright, disclaimer done!  Just thought I'd share some thoughts...

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Healthy Fudge

No picture as I have not made this yet for the season... I've made this recipe for fudge a couple times, and while it is not quite as delicious as my Aunty Pam's fudge that I remember from childhood,  it's a close second.  My grandpa's wife requested that I post some "healthy" dessert recipes, so this is my attempt to start that trend... :) Here you go, Bea!


Recipe courtesy of http://www.passionatehomemaking.com/


Ingredients:

1 cup cocoa powder
1 cup coconut oil, divided (virgin unrefined coconut oil is recommended for its nutritional value), palm oil or butter
3/4 cup honey (raw honey is recommended again for its nutritional value)

Gently melt half of the coconut oil in a small saucepan. Allow too cool slightly. Place the remaining 1/2 cup solid coconut oil in your blender with the cocoa and honey. Carefully add the melted coconut oil and pulse a few times till smooth. Make sure not to over blend or else it can seperate. Line a bread pan with a layer of parchment paper or saran wrap. Carefully pour the fudge into the pan. Place in your refrigerator until solid, about 1 hour. Gently remove from pan and cut into squares. Makes about 12-15 squares. Store in refrigerator till ready to serve.

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Fruit Cobbler

Now is the time of year when I resist the urge to use ALL of my frozen summer berries at once... Unfortunately, once those holiday get-togethers pick up, my ability to maintain composure fails completely and I succumb to baking one of these delicious cobblers, just so I can have a little taste of summer to share with everyone... You can use pretty much any type of fruit (fresh or frozen) for this cobbler, as I have listed for your enjoyment.  My favorite so far has been the peach!

Ingredients:
1 recipe fruit filling (see below)
1 c. all-purpose flour
1/4 c. plus 2 tsp sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 c. buttermilk
4 T. (1/2 stick) unsalted butter, melted and cooled
1/2 tsp. vanilla extract
1/8 tsp. cinnamon

Directions:

Preheat oven to 400 degrees.  PLace the fruit filling in 9" deep-dish pie plate.  Place the pie plate on a foil-lined, rimmed baking sheet and bake until the fruit begins to release liquid, 20-30 minutes (about 60 min for frozen fruit).
While the fruit is baking, whisk the flour, 1/4 cup of the sugar, the baking powder, soda, and salt together in a large bowl.  In a separate bowl, whisk the buttermilk, melted butter, and vanilla together.  In a third bowl, toss the cinnamon with the remaining 2 teaspoons of sugar.
Once the fruit filling has begun to release liquid, gently stir the buttermilk mixture into the flour mixture with a rubber spatula until the dough is just combined and no dry pockets remain.
Remove the cobbler filling from the oven and stir.  Pinch the biscuit dough into 8 equal pieces and place them on top of the hot filling, spaced 1/2 inch apart.  Sprinkle the dough with the cinnamon sugar.
Return the cobbler to the oven and bake until the filling is bubbling and the biscuits are golden brown on top and cooked through, 15-20 minutes.  Let cool 15 minutes before serving.

Fruit filling varieties:

• Blackberry (6 cups) plus 1 T. cornstarch (2 T if frozen), 1/3 to 1/2 c. sugar, and 1 tsp. vanilla
• Blueberry (6 cups) plus 1 T. cornstarch (2 T if frozen), 1/2 to 2/3 c. sugar, and 1/2 t. cinnamon, 2 T lemon juice
• Peach/Nectarine (4-5 whole fruit), peeled, pitted, and cut into thick slices, plus 2 tsp. cornstarch, 1/3 to 1/2 c. sugar, pinch cloves, 1 t. vanilla extract, and 1 T. brandy
• Raspberry (6 cups) plus 1 T. cornstarch, 1/2 to 2/3 c. sugar, 1 t. vanilla
• Strawberry (2 quarts) plus 1 T. cornstarch, 1/3 to 1/2 c. sugar, 1 t. vanilla

If you would like the ratios for apricot, sour cherry, plum, or strawberry rhubarb, let me know!

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Pumpkin Bars

With Thanksgiving just around the corner, I figured it's about time I provide a semi-useful recipe!  These are a favorite in the M&M household, first introduced to us by Mary King.  While they are wonderful anytime of any day, I recommend them as a special Thanksgiving breakfast treat!

Ingredients:

2 c. pumpkin puree
1 c. vegetable oil
4 eggs
1 c. sugar
2 t. cinnamon
2 t. baking powder
1 t. baking soda
1 t. salt
2 c. flour

Directions:

Preheat oven to 350 degrees.  In a large bowl, beat together pumpkin, oil, eggs, and sugar.  Add in cinnamon, powder, soda,  salt, and flour and whisk gently until blended.  Pour into a lightly oiled 11 x 15" shallow pan (or a 9x13" will do fine).  Bake for 25-30 minutes or until a toothpick comes out clean.  Let cool completely, then frost with cream cheese frosting:

Ingredients:

1/2 c. butter, softened
8 oz. cream cheese, softened
1 t. vanilla extract
2 - 3 c. powdered sugar

Cream together butter and cream cheese, then add in vanilla.  Mix well.  Add powdered sugar gradually, continually mixing until fluffy.

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Chicken Soup

Yummm, bring on the winter chicken noodle soup!

Ingredients:

1 medium onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3/4 c. frozen peas
1 lb. chicken thighs
2 c. wide egg noodles
1 c. canned tomatoes
32 oz. chicken broth
1 t. pepper
1 t. dried thyme
1 t. italian herb seasoning
1 t. oregano
1 t. salt
Bay leaves
1 t. cilantro
1 t. marjoram
1 t. basil

Directions:

Put onion, carrots, and celery in a crock pot.  Layer chicken thighs on top of vegetables (I put my on frozen).  Add in tomatoes, broth, and bay leaves.  Cook on low for 8-10 hours.  In the last hour, remove chicken and shred.  Cook noodles according to package instructions, reserving 1 cup of the pasta cooking water.  Add chicken back to the crock pot, along with the cooked noodles, reserved water, and spices.  Cook until heated through.

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Chicken & Bean Enchiladas

These are courtesy of my daddy.  They are a great meal to serve to company, easy to prep ahead of time, and delicious the second day!

Ingredients:
4 oz. cream cheese, softened

1/4 cup sour cream

2 cups prepared salsa

2 cups grated Cheddar cheese

2 cups shredded cooked chicken

1 14.5 oz. can black beans, rinsed and drained

1 4 oz. can medium green chiles

1 cup frozen corn kernels, thawed

1/2 teaspoon cumin

1/4 teaspoon dried oregano

1/4 teaspoon cayenne

Salt and pepper

4 scallions, thinly sliced

12 to 14 soft round 6 to 8inch flour tortillas

DIRECTIONS:

Preheat oven to 325 degrees F.

In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in

1 cup of the grated cheese. In a second bowl toss together the chicken, beans, chiles, corn, cumin, cayenne, salt,

pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.

In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining

tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated

cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. Transfer to

preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered

with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.

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Eggs, Anyone?

Just kidding; they're cupcakes!!  Thank you to Krissa for letting my snag this out of her Cupcake Book... check out her blog at http://krissascupcakes.blogspot.com/

Directions upon request!

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Pumpkin-Apple Muffins

Gobbled up too quickly so no photo!  But, these are definitely worth making for a light autumn breakfast treat.  Adapted the recipe from allrecipes.com

Ingredients:
2 1/2 c. flour (I use 2 c. whole-wheat, 1/2 c. all-purpose)
2 c. white sugar
1 1/2 t. cinnamon
3/4 t. ginger
1/2 t. ground cloves
1/2 t. nutmeg
1 t. baking soda
1/2 t. salt
2 eggs, lightly beaten
1 c. pumpkin puree
1/2 c. vegetable oil (next time I will substitute applesauce)
2 c. peeled, cored, and chopped apple

Topping:
2 T. all-purpose flour
1/4 c. white sugar
1/2 t. ground cinnamon
4 t. butter

Directions:

Preheat over to 350 degrees.  Grease or Line 24 muffin cups (I used a 12 muffin tin and a 24 mini-muffin tin).
In a large bowl, sift together flour, sugar, spices, baking soda, and salt.  In a separate bowl, mix together eggs, pumpkin, and oil.  Add pumpkin mixture to flour mixture and stir, just until combined.  Fold in apples.  Spoon batter into prepared muffin tins.
In a small bowl, mix together the topping, cutting the butter in.  Sprinkle topping evenly over muffin batter.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the muffin comes out clean.

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Tomato-Spinach Tortellini

This is a quick, easy dinner that went great with some garlic bread and steamed green beans. I adapted the recipe from allrecipes.com

Ingredients:

1 (16 oz.) package prepared tortellini

1 (14.5 oz) can diced tomatoes

1 c. chopped fresh spinach

2-3 chicken breasts, cooked and cubed (optional)

1/2 t. salt

1/4 t. pepper

1 1/2 t. dried basil

2 cloves garlic, minced

2 T. all-purpose flour

3/4 c. milk

3/4 c. heavy cream

1/4 c. parmesan cheese

Directions:

Cook tortellini until tender in boiling water, about 10 minutes.  Meanwhile, combine tomatoes, spinach, salt, pepper, basil, and garlic in a large saucepan over medium heat.  Cook and stir until the mixture begins to bubble.  In a medium bowl, whisk together flour, milk, and cream.  Stir this into the tomato mixture along with the chicken and parmesan cheese.  Reduce heat to low and simmer until thick, about 2 minutes.  Drain tortellini and then toss with sauce to coat.

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Test Kitchen Cinnamon Rolls

It's ironic that the busier we get, the more I bake and the less I cook healthy meals.  Baking is therapeutic for me, and my theory is I make yummy sweets to de-stress.  Lately the baked goods have been dominating the blog, so I will attempt to post some savory, healthful dinners next.  For now, Cinnamon Rolls!

We do have a cinnamon roll recipe that we live by, so you can try these out and decide which you like better.  These new ones come from America's Test Kitchen Cookbook.  The main difference that puts them above our regular is the frosting!  Warning: LONG recipe.

Ingredients:

3/4 c. buttermilk, warm

6 T. (3/4 stick) unsalted, butter

3 large eggs, lightly beaten

4 1/4 c. all-purpose flour

1/4 c. sugar

1 envelope (2 1/4 t.) instant or rapid-rise yeast

1 1/4 t. salt

Filling:

3/4 c. packed light brown sugar

2 t. cinnamon

1/4 t. cloves

pinch salt

1 T. unsalted butter, melted, plus extra for the pan

Frosting:

3 T. cream cheese, softened

3 T. buttermilk

1 1/2 c. powdered sugar

Directions:

Whisk the buttermilk, butter, and eggs together in a large liquid measuring cup.  Mix 4 cups of the flour, sugar, yeast, and salt in a standing mixer fitted with a dough hook.  With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 1 minute.

Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. If needed after 5 minutes, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.  (you can mix by hand too, knead it for about 10-15 minutes).

Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute.  Place the dough in a lightly oiled bowl and wrap tightly in plastic wrap.  Let rise in a warm place until doubled in size 2 to 2 1/2 hours.

Mix the brown sugar, cinnamon, cloves, and salt together in a small bowl.  Turn the dough out onto a lightly floured counter and press it into a 12 by 16 inch rectangle.  Brush the dough with the butter.  Sprinkle the brown sugar mixture over the dough, leaving a 3/4 inch border along the top edge.  Press on the filling to adhere it to the dough.  

Roll the dough into a tight cylinder and pinch the seam closed.  Roll the cylinder over so that it is seam-side down.  Gently stretch the cylinder until it is 18 inches in length with an even diameter.  Pat the ends of the cylinder to even them.  

Slice the cylinder into 12 evenly sized rolls using a serrated knife.  Arrange the rolls cut-side down in a greased 9 by 13 inch metal baking dish and wrap tightly in greased plastic wrap.  Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1 1/2 hours.

Adjust an oven rack to the middle position and heat the oven to 350 degrees.  Bake until the rolls are golden and puffed, 25-30 minutes.  

Flip the rolls out onto a wire rack and let cool for 5 minutes.  Whisk the cream cheese and buttermilk together in a large bowl until thick and smooth.  Sift the powdered sugar over the mixture and whisk until smooth, 30 seconds.  Flip the folls upright and drizzle the glaze over the rolls.

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Melt-in-your-Mouth Sugar Cookies

Apparently I've been lazy lately and have failed to take pictures of any yummy things.... I apologize for the lack of visual aesthetics.  You'll just have to trust my words and believe with faith that these are to die for!

These are not your average crisp sugar cookies, but instead soft and decadent.  The recipe comes from Mac's grandmother and we love it!

Ingredients:

1 c. butter, softened
2 c. powdered sugar
2 eggs
1 c. vegetable oil
2 t. vanilla extract
5 c. all-purpose flour
1 t. baking soda
1 t. cream of tartar
1-2 T. white sugar

Directions:

Cream butter and powdered sugar.  Add eggs, one at a time, and beat until lemon color.  Add in oil and vanilla.  Add in the flour, baking soda, and cream of tartar.  Mix well.  Chill for 2 hours in the refrigerator (or about 20 minutes in the freezer will do).  Roll into balls, dip into white sugar and flatten slightly with the bottom of a cup.  Bake at 350 degrees for 10-12 minutes.  Cool completely then frost with your choice of frosting.

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Chicken Orzo

This is a light, but filling test-kitchen meal that can be made fairly quickly.  We have enjoyed it both times I've made it, and it also passed the company-test! :) Enjoy.

Ingredients:
4 boneless, skinless chicken breasts
1/2 tsp. dried oregano
1/4 t. red pepper flakes
salt and pepper
1 c. orzo
2 T. olive oil
1 (14.5 ounce) can petite diced tomatoes (or diced tomatoes chopped in a food processor)
1 1/2 c. chicken broth
3 T. finely chopped fresh basil

Direction:

Pat chicken dry with paper towels and rub all over with oregano, pepper flakes 1/2 t salt and 1/4 t pepper.  Toast orzo in a large nonstick skillet over medium-high heat until golden brown, 3 to 5 minutes; transfer to bowl.  Heat 1 T oil in empty skillet until shimmering.  Cook chicken until lightly browned, about 3 minutes per side; transfer to a plate.
Add garlic and remaining oil to the empty skillet and cook until fragrant, about 30 seconds.  Add tomatoes, broth, and toasted orzo and bring to a boil.  Return chicken, along with any accumulated juices, to skillet and cook, covered, over medium-low heat until chicken is cooked through and orzo is tender, 10-12 minutes.  Sprinkle with basil.  Serve with lots of freshly grated Parmesan.

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Daddy's Oatmeal Chocolate Chip Cookies

I have made many-a-cookies in my 23 years.  Of course there has been a variety of textures, tastes, and turnouts... but never a point where I open the oven and think "What is happening in there?".  That is, until last night.  And after the observations from last night, I realize just how amazing my Daddy's cookie recipe actually is.  No questions asked, these cookies survived an on-fire oven (flames and all), both under- and over-cookage, and ridiculously terrible consistency.  Not only did they survive, but they were delicious and consumed quickly!  Hands-down, this is my favorite cookie recipe.  I recommend you try it and I wish you better luck than my last attempt!

Ingredients:
2 c. all-purpose flour
2 c. oatmeal
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. butter, softened
1 c. brown sugar, packed
3/4 c. white sugar
2 eggs
1 t. vanilla extract
2 c. semi-sweet chocolate chips

Directions:
Sift together flour, oatmeal, baking powder, baking soda, and salt.  Set aside.  Beat butter and sugars until fluffy.  Beat in eggs and vanilla.  Stir the dry ingredients to the wet mixture, then stir in chocolate chips.  Drop by spoonful onto ungreased cookie sheets and bake for 8-10 minutes at 375 degrees.

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Coconut Cupcakes

Some friends and I had a Monty Python party... which of course is an excellent reason to make coconut (non-migratory ones of course) cupcakes decorated with armless knights, monty python shields, and fake swords.  I happen to be allergic to coconut and didn't attempt to eat these, but based on the reviews of others, these are delicious!

Frosting (Test Kitchen):

2 T. heavy cream

1 t. coconut extract

1 t. vanilla extract

Pinch salt

2 sticks unsalted butter, softened

1/4 c. cream of coconut (I couldn't find, so I used coconut milk)

3 c. powdered sugar

Stir the cream, extracts, and salt together until the salt dissolves.  Beat the butter and cream of coconut in a large bowl with an electric mixer at medium-high speed until smooth, about 20 seconds.  Reduce the speed to medium-low, slowly add the powdered sugar, and beat until smooth, 2 to 5 minutes.  Beat in the cream mixture.  Increase the speed to medium-high and beat until the mixture is light and fluffy, about 4 to 8 minutes.

Cupcakes (from thecupcakerecipes.com):

6 T. unsalted butter, softened
2 T. coconut cream (again, I used coconut milk instead)
1/2 c. white sugar
2 eggs
1/4 c. self-rising flour
1 t. baking powder
3 T. dried coconut
grated peel of 1 lime
2 T. milk


Preheat the oven to 350 degrees.  Beat the butter, coconut cream, and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time.  Sift the flour and baking powder into the mixture.  Fold in coconut and lime peel, then stir in the milk.  Bake in a lined muffin tin for about 17 minutes.

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Carrot Ginger Soup

Mac's parents came to visit last weekend and brought with them an arsenal of garden produce.  I was eternally grateful, until I realized that there was no way the two of us could consume all the yummy vegetables before they went bad.  So, I've been creative this week attempting to use them up without getting sick of them.  Today's attempt was carrot ginger soup.  2 lbs of carrots and one onion later, we have soup in the freezer for 4 meals and still more carrots left over!

Recipe adapted from foodnetwork.com

Ingredients:

2 T. butter

1 medium onion, chopped

6 c. chicken broth (I used 1 qt. chicken broth + 1 c. water + 1 c. milk)

2 lbs. carrots, sliced (I eye-balled 4 cups)

2 T. grated fresh ginger (i just grated a whole ginger root, didn't measure)

1 c. cream (used an additional cup of milk)

salt & pepper

Directions:

Saute the butter and onion in a stock pot (or your beautiful Le Creuset dutch oven, if you have one!) until onion is limp over medium-high heat.  Add in liquids, carrots, and ginger.  Cover and bring to a boil, then reduce heat and simmer until carrots are tender (about 20 minutes).  Transfer, in batches to a blender and puree until smooth (only fill your blender half way, as hot liquids expand).  Return to the pot and bring to a boil, adding in remaining milk/cream.  Season with salt and pepper to taste.  

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Chocolate Zucchini Bars

Courtesy of my wonderful mother-in-law, Kathy.

You might as well just call these brownies and then all those green-haters would never know they ate something good for them!!

Chocolate Zucchini Bars

Ingredients:

3/4 c. butter, softened

2 c. white sugar

2 eggs

3 T. unsweetened cocoa

2 1/4 c. flour (I use 1 c. white, the rest whole wheat)

1 t. baking soda

1 t. salt

2 c. shredded zucchini

1/4 - 1/2 c. milk if using fresh zucchini

Frosting:

4 T. unsweetened cocoa

6 T. strong brewed coffee

6 T. butter, softened

1 t. vanilla extract

2 1/2 - 3 c. powdered sugar

Directions:

Cream together butter and sugar, then beat in eggs.  Whisk together the cocoa, flour, soda, and salt.  Add to wet ingredients.  Fold in zucchini and then stir in milk.  Pour into a jelly roll pan (also works in a 9 x 13 baking dish), and bake for 10-12 minutes at 350 degrees.  

While baking, combine frosting ingredients and blend until smooth.  Frost when bars are still warm.

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Caramel Sauce

Funny story.  Anytime a recipe post begins with "funny story" it's guaranteed you will continue reading, correct?  Well, hopefully I do not let you down.  This is my humble, vulnerable cooker's heart being fully exposed:

On Friday we hosted an ice cream sundae social.  I decided our contribution would be caramel and hot fudge sauce.  Usually, I am an excellent kitchen-multi-tasker and decided to make the caramel sauce and whipped cream simultaneously. However, right when I got them both going, my friend showed up and I became a bit distracted. Bottom line is, I whipped the cream too much and turned it into butter and CHARRED the caramel sauce.  It was so bad our eyes were stinging from all the smoke in the house and I feared my pan was ruined because all the burnt sugar stuck to the bottom.  As you can see from the photograph below, it looked like tar... might as well pave the streets with the stuff! My friend, trying to encourage my solemn spirit, told me it probably wasn't that bad so i tried it and gagged immediately and spit it all over the sink!  Needless to say, she also encouraged me to try again, and we did with fabulous success!

Caramel Tar

Heavenly Caramel (small measuring cup)

All this to prove that the Test Kitchen Cookbook does not fail, however, the cook is capable of failing the test kitchen!  It is very important not to stir the sauce (as tempting as it may be!) to prevent crystallization.

Ingredients:
1/2 c. water
1 c. sugar
1 c. heavy cream
1/8 tsp. salt
1/2 tsp. vanilla extract
1/2 tsp. fresh lemon juice

Directions:
Pour the water into a large saucepan.  Add the sugar to the center of the pan, taking care not to let the granules adhere to the sides of the pan.  Cover and bring to a boil over high heat.

Once boiling, uncover and continue to boil until the syrup is straw-colored and registers 300 degrees on a candy thermometer, about 7 minutes (we just went by color and time since we don't have a candy thermometer).  Reduce to medium heat and continue to cook until the syrup is a deep amber color and register 350 degrees on the thermometer, 1 to 2 minutes.

Meanwhile, bring the cream and salt to a simmer in a small saucepan.  (If the cream simmers before the syrup reaches a deep amber color, remove it from the heat and cover to keep warm.)

Remove the sugar syrup from the heat.  Very carefully, pour about 1/4 of the hot cream into the sugar syrup and let the bubbling subside.  Add the remaining cream, vanilla, and lemon juice and let the bubbling subside.  Whisk the sauce gently untl smooth.  Serve warm or cool to room temperature, about 1 hour.

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Slow cooker Minestrone

I was told recently that I'm bad at updating my blog... it's true, I won't deny it.  However terrible I am at consistenly updating it, this is my attempt at starting afresh...

This weekend I had the amazing blessing of seeing my three best friends all in one place!  It is a rare occurrence that happens only once every six months or so... it was such a treat to be able to host them and enjoy our yummy soup and rosemary bread.  This hearty crockpot dish is satisfying any time of the year!  It's easy to cut up all the veggies and cook the pasta the night before and then just throw everything in the morning.

Ingredients:
3-4 c. chicken broth
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can kidney beans (red or white)
2 carrots, peeled and chopped
1 celery stalk, chopped
1 small red onion, chopped
1 tsp. dried thyme
1/2 tsp. italian herb seasoning
2 bay leaves
salt and pepper
2 c. cooked pasta (we used whole wheat macaroni, but any small noodle will do)
1 medium zucchini, chopped
2 c. coarsely chopped spinach
grated parmesan cheese
Basil sprigs, if desired for garnishing

Directions:

Combine broth, tomatoes, beans, carrots, celery, onion, and herbs in a slow cooker.  Cover and cook on low for 6-8 hours.  Add in pasta, zucchini and spinach for the last 30 minutes. Remove bay leaves and serve with parmesan cheese.

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Lemon Bars

We forgot to take a picture of these before they were gobbled up at dinner with our friends, Jesse & Amy.  These are the perfect amount of sweet and tart with a hint of saltiness in the crust.

From the ATK cookbook:

Ingredients

---

• 1¼ cups flour
• ½ cup Confectioners sugar
• ½ teasp salt
• 12 tbsp butter, cut into 12 pieces and softened
• 7 egg yolks, Large
• 2 eggs, Large and whole
• 1 cup and 2 tbsp Granulated sugar
• ⅔ cup lemon juice (fresh)
• ¼ cup lemon zest (grated) (I sometimes use more for more flavor)
• 3 tbsp heavy cream

How to make it

---

• Adjust oven rack to middle position and preheat to 350. Line a 9" square baking pan with two pieces of aluminum foil at right angles (to form a sort of sling). Lightly coat foil with vegetable oil.
• Mix together flour, confectioners sugar and salt. Using a pastry cutter (or food processor) incorporate 8 tbsp. of the butter until the mixture is pale yellow and resembles coarse cornmeal.
• Sprinkle the mixture inot the prepared pan and press firmly into an even layer. Bake until the crust starts to brown slightly, about 20 minutes.
• While crust is baking, wisk together egg yolks and whole eggs in a medium non-reactive saucepan.
• Whisk in granulated sugar until combined, then whisk in lemon juice, lemon zest, and a pinch of salt.
• Add remaining 4 tbsp of butter and cook over medium-low heat, stirring constantly until the mixture thickens slightly and registers 170 degrees (F) on an instant-read thermometer, about 5 minutes.
• Strain the mixture immediately into a non-reactive bowl and stir in cream. Pour the warm curd over the hot crust. Bake until the filing is shiny and opaque and the center jiggles slightly when shaken, 10 to 15 minutes.
• Let cool completely on a wire rack, about 2 hours, before removing from the pan using foil and cutting into squares.
• Dust with confectioners sugar just before serving.
• Note: it is important to pour the warm curd over the hot crust when making these intensely flavored bars. This ensures that the filling cooks through evenly. You will need about four lemons for zest and juice.

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