Sugar & Spice by Celeste

Food Blog South 2012 Recap

2012-01-30T17:37:00.002-06:00

What do you get when you combine 200 foodies and bloggers, amazing cookbook authors, incredibly talented food photographers and food stylists, and wonderful chefs all in one building? Well, Food Blog South, of course!

Food Blog South held its second conference in Birmingham, AL this year, and I feel so lucky to have attended. It has quickly become the second largest food blogging conference in the nation, and it can best be described as a whirlwind of culinary wonderfulness, if you ask me!

Not only did I get to meet and spend valuable time with Virginia Willis, Helene Dujardin, Dianne Jacobs and Lisa Ekus, but I also got to meet some pretty awesome food bloggers from around the USA. People came from as far away as California for the event.

When I heard that both Virginia Willis and Hélène Dujardin would be there, I didn't waste any time buying my ticket. Virginia Willis is the author of both Bon Appetit, Ya'll and Basic to Brilliant, Ya'll (which are both amazing cookbooks!). She is a graduate of L'Academie de Cuisine and Ecole de Cuisine LaVarenne, she worked as the Kitchen Director for Martha Stewart Living Television, and she has prepared meals for President Clinton, Aretha Franklin and JULIA CHILD to name a few!

Me and Virginia Willis! :)

I discovered Hélène Dujardin's food blog, Tartelette, back in 2007 and have been a faithful follower ever since. In fact, her blog is one of the reasons I started blogging in the first place! Her french macarons have got to be the most amazing, creative creations you'll ever see and her food photography skills are unbelievable. She is incredibly talented and her work continues to be a huge inspiration to me. Her first book, Plate to Pixel: Digital Food Photography & Styling, is a must-have read for anyone who wants to improve their food photography.

Hélène Dujardin

I learned so much at this conference and really found the classes very informative. Kara Nielsen gave a great presentation about the art of mapping food trends. Her predictions for the biggest food trends in 2012?

Fine Dining (modernist cuisine meets land-to-table)
Return of Animal Fats
The Veritable Kouign-Amann (is this the next cupcake???)
Packaging Wild Foods
Sprouted Grains
Wholesome Beverage Choices
Yogurt (keeps growing!)

Here are some more photos from the weekend...Please excuse the quality. I had to use my cell phone in a few low-light situations. You can get the idea, though. :)

Friday night, a few of us had the opportunity to dine with Virginia Willis and Lisa Ekus at Hot & Hot Fish Club. The meal was superb...It was quite a treat!!

So much deliciousness on one table!

I'm not usually a huge fan of raw oysters...BUT...when Virginia Willis personally hands you an oyster to try, you eat the dang thing! HAHA. Of course, it was actually delicious!

At the conference, I got to meet Chef Justin Balmes. You might remember him from Season 7 of Next Food Network Star.

One of the classes that I was most excited about was the Food Photography & Styling Class taught by photographer Jennifer Davick and food stylist Marian Cooper Cairns. This class was especially helpful and fun, because Jennifer and Marian set up tables with assorted fruits, plates, napkins, utensils and other food styling props. We were able to pick and choose what we wanted to use and style our own photos. There was gorgeous natural light coming in through the windows, and big diffusers really made for special lighting. It's moments like those that make me really wish I was able to take advantage of natural lighting for my food photography. Unfortunately, shooting mostly at night makes that impossible for me. Here are a few of my photos from the class:

After the main conference, 6 of us headed over to Chez Fon Fon for dinner. This is easily one of my favorite restaurants in Birmingham. It's a quaint French bistro owned by James Beard nominee Chef Frank Stitt. To our surprise, Chef Stitt personally came to our table at the beginning of the meal to bring us a special charcuterie platter. He sure knows how to make a table of foodies feel extra special!

Compliments of the chef...

I ordered the Cassoulet at Chez Fon Fon:

The conference came to an end with a beer and cheese tasting at Good People Brewing Co, which was tons of fun!

I also want to take a minute to share a few food blogs from some of the talented food bloggers that I met over the weekend. Be sure and give them some blog love and visit their pages:

Urban Sacred Garden

The Runaway Spoon

Confessions of a Picky Eater

Angie's Southern Kitchen

Want more information about Food Blog South 2012? CLICK HERE for another great article from al.com!

I can't wait for Food Blog South 2013! Will you be there?

Dreamy Coconut Pecan Brownies

2012-01-26T10:54:00.002-06:00

Have you ever stopped to think what life would be like without chocolate?

Wait...who am kidding?? That thought is just too unbearable, and I don't want to even think of that sort of craziness. Craziness! After all, then we wouldn't be able to indulge in the wonderfulness that are these brownies!

I mean, straight up perfectly fudgy, nutty, chocolate-coma-inducing, chocolatey goodness on a plate, folks.

I've tried quite a few brownie recipes in the past...What can I say, they are my weakness. Thomas Keller's Brownies from the Ad Hoc at Home cookbook are quite incredible and are among one of my favorites that I've made. And now, ladies and gentlemen, this recipe from Dorie Greenspan has found a special place in my recipe collection as another HUGE favorite.

I adapted the recipe just a bit in order to add my own little flair. See, I have this thing for anything that involves chocolate and coconut together. They are a match made in culinary heaven, and I just can't help but add a little coconut extract here and there to chocolate desserts any chance that I get. Can you blame me? If coconut just isn't your thing, simply substitute vanilla extract instead.

These brownies are fudgy and dense, without being too heavy. They are rich and decadent and would of course be wonderful with a scoop of vanilla bean ice cream melting over the top.

Bon Appetit, my friends!

Dreamy Coconut Pecan Brownies

Adapted from Dorie Greenspan's recipe for Classic Brownies in Baking: From my Home to Yours

Ingredients:

5 tablespoons unsalted butter, cut into 5 pieces
4 ounces bittersweet chocolate, coarsely chopped (I used Semisweet instead)
2 ounces unsweetened chocolate, coarsely chopped
3/4 cup sugar
2 large eggs
1 teaspoon coconut extract (OR vanilla)
1/2 teaspoon instant espresso powder (optional, but really good)

1/4-1/2 teaspoon salt (according to taste)
1/3 cup all-purpose flour
1 cup chopped pecans (OR walnuts)

Directions:

Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Line an 8-inch square pan with foil, butter the foil and place the pan on a baking sheet.

Set a heatproof bowl over a saucepan of simmering water. Put the butter in the bowl, top with the chopped chocolates and stir occasionally until the ingredients are just melted - you don't want them to get so hot that the butter separates. Remove the bowl from the pan of water.

With a whisk, stir in the sugar. Don't be concerned when your smooth mixture turns grainy. One by one, whisk in the eggs. Add the vanilla and give the ingredients a vigorous whisking before gently stirring the espresso, if you are using it, salt and flour; stir only until incorporated. Switch to a rubber spatula and fold in the chopped walnuts.

Scrape the batter into the pan and smooth the top with the spatula.

Bake the brownies for 30 to 33 minutes, or until the top is dull and a thin knife inserted into the center come out clean. Transfer the pan to a rack and cool the brownies to room temperature.
When the brownies are completely cool, turn out onto a rack, peel away the foil and invert onto a cutting board. Cut into 16 squares, each a scant 2 inches on a side.

Serving: Like all great brownies, these are good eaten out of hang without a bit of embellishment or topped off with whipped or ice cream (coffee ice cream is really good with these), offered either way at room temperature or a bit chilled.

Storing recommendations: These are best served within 2 days of baking. If you're going to keep them at room temperature, just cut what you need and keep the remainder wrapped tightly in plastic wrap. To freeze for up to 2 months, wrap the brownies airtight.

A Stellar Brunswick Stew

2012-01-24T21:22:00.002-06:00

So, my sisters came to visit again a few weeks ago, and as usual we just HAD to spend some quality time in the kitchen trying new recipes together. That's one of our favorite things to do. Thankfully, I'm not the only foodie in the family!

They brought along this recipe for Brunswick Stew that they had found in their Southern Living magazine. We couldn't think of anything that would be better for dinner than a comforting, hot bowl of meaty stew that night.

And I mean meaty!

The original recipe calls for 2 lbs. of chicken and 1 lb. of beef brisket. We decided to kick things up a notch and add 2 lbs. of beef brisket instead.

Yes, because we're daring like that!

After all, an extra pound of beef brisket can only make it extra delicious, right? Yes...I think so!

The recipe called for chopped barbequed beef brisket. Instead of taking the easy way out and stopping by the nearest BBQ joint for our brisket, we headed to the store and bought a beautiful hunk of meat to cook ourselves. We plopped it into the crock pot (along with beef broth, onion, garlic, salt & pepper) that morning and let it go for about 6 hours until it was melt-in-yo-mouth tender.

I have to say that this stew is quite delicious. It will warm you up on a cold night and put a smile on your face.

Bon Appetit, my friends!

Brunswick Stew

Adapted from Southern Living magazine

Ingredients:

2 large onions, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
1 1/2 tablespoons jarred beef soup base (Add one box of beef broth OR add another 2 cups of water in with the 1 1/2 tablespoons beef soup base...to make sure there is enough liquid in the soup)
2 pounds skinned and boned chicken breasts
1 (28-oz.) can fire-roasted crushed tomatoes (OR 2 14-oz cans)
1 (12-oz.) package frozen white shoepeg or whole kernel corn
1 (10-oz.) package frozen cream-style corn, thawed
1 (9-oz.) package frozen baby lima beans
1 (12-oz.) bottle chili sauce
1 tablespoon brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon coarsely ground pepper
1 pound chopped barbecued beef brisket; without sauce (We used 2 pounds)
1 tablespoon fresh lemon juice
Hot sauce (optional)

Directions:

If you are cooking your own beef brisket, place it into a crock pot set on high heat. Cover the brisket with beef stock, 1 chopped onion, 1 clove minced garlic, salt and pepper. Let it slowly cook in the crock pot for 5 - 6 hours, or until the meat is very tender and comes apart easily with a fork. Once it's done, place the brisket on a cutting board and shred it using 2 forks.

Next, sauté onions and garlic in hot oil in a 7.5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.

Stir together beef soup base and 2 cups water, and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.

Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce, if desired.

Lime-Honey Glazed Salmon with Warm Black Bean & Corn Salad

2012-01-22T15:47:00.001-06:00

Today, I bring you a beautiful dish that tastes just as pretty as it looks. It makes a beautiful presentation and takes minimal time to put together. Sounds pretty awesome, right?

It's been a rainy, cloudy and generally dreary day here in Birmingham. There's some ugly, severe weather headed our way late tonight...Let's hope it doesn't get too bad! So, just how do you brighten up a rainy day? This cheerful dish is the perfect place to start.

Watch out...The colors of this recipe pop right off the plate and almost slap you in the face! The lime juice really adds a great citrusy note, and the honey balances that by adding the perfect amount of sweetness to the glaze.

Mmm!

Salmon is such a wonderfully healthy ingredient that I love to use as often as possible. I'm always on the lookout for new salmon dishes, and this recipe from Rachael Ray is definitely one that I'll refer back to in the future. It's a keeper!

Bon Appetit, my friends!

The warm black bean and corn salad cooking in the skillet...Yum!

Lime-Honey Glazed Salmon with Warm Black Bean & Corn Salad

Source: 365: No Repeats by Rachael Ray

Ingredients:

4 Tbsp. extra-virgin olive oil

1 medium Red Onion, chopped

2 large Garlic Cloves, chopped

1/2 to 1 tsp. Crushed Red Pepper Flakes

1 tsp. Ground Cumin

Salt and freshly ground Black Pepper

Juice of 2 limes

3 Tbsp. Honey

1 tsp. Chili Powder

4 6oz. Salmon Fillets

1 Red Bell Pepper, cored, seeded, and chopped

1 10oz Box Frozen Corn kernels, defrosted

1/2 cup Chicken Stock

1 15oz. can Black Beans, rinsed and drained

2 to 3 Tbsp. Fresh Cilantro, chopped

6 cups Baby Spinach

Directions:

Preheat a medium skillet over medium heat with 2 tablespoons of the EVOO (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally , for 3 minutes.

While the onions are cooking, preheat a medium non-stick skillet over medium-high heat with the remaining 2 tablespoons of EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3 to 4 minutes on each side.

To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute. Add the chicken stock and continue to cook for another 2 minutes. Add the black beans and cook until the beans are just heated through. Remove the skillet from the heat and add the juice of the second lime, the cilantro, and spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve the lime-and-honey-glazed salmon on top of the warm black bean and corn salad.

Homemade Twix Bars - Yes, Please!

2012-01-20T16:40:00.000-06:00

Two words: Homemade + Twix!

If you love Twix candy bars like I always have, then boy are you going to adore this recipe!!! These bars are made from 3 deliciously decadent layers - A layer of shortbread on bottom, creamy caramel in the middle, and chocolate on top.

Seriously...does it get much better?

Instead of cutting these into square bars like I did, you could even cut them into longer slices and dip them into chocolate to resemble actual Twix bars!

When we first tried these bars, patience was not on our side (can you imagine that?), so the chocolate hadn't really hardened up all the way when we took our first bites. I wish we had waited a little longer, because these bars are much better once they've had a chance to set up. They are best stored in the refrigerator. Before enjoying, just pull them out of the fridge and let them come to room temp. That way, they'll be easier to slice.

Brad and I tend to love the taste of darker chocolate, plus I already had bittersweet chocolate on-hand, so that's what I used. I will say that these would be even better if chopped peanuts were perhaps sprinkled on top of the caramel layer before pouring on the chocolate. Or, you could even add a little sea salt. They could have used just a little "something", and I think a little saltiness would have been amazing.

One thing that I will add is that the shortbread was a tinky tiny bit crumbly. After reading the recipe reviews, this seems to be a common concern. However, the kind folks at King Arthur replied to those reviews, and they seemed to think it might be because the shortbread either had a little too much flour added or that it was cooked a little too long. Either way, it still tasted fabulous!

I'll definitely be making these again...with the peanuts next time!

Bon Appetit, my friends!

Thousand Dollar Bars (aka homemade Twix bars)

Source: King Arthur Flour

Ingredients:

Shortbread Layer:

1 cup (2 sticks) salted butter, at room temperature

1 cup confectioners' sugar

2 teaspoons vanilla extract

2 cups King Arthur Unbleached All-Purpose Flour

Caramel Layer:

2 cups caramel, cut into small chunks

3 tablespoons heavy cream

Chocolate Layer:

3 cups chopped milk chocolate or dark chocolate, melted

1 tablespoon vegetable shortening (optional)

Directions:

1) FOR THE CRUST: Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray, or line with parchment, and set aside.

2) In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.

3) Take the dough (it will be somewhat stiff) and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.

4) Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.

5) Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.

6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

7) FOR THE CHOCOLATE LAYER: Melt the milk or dark chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it. Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2" x 2" squares to serve. It's best to store these bars in the refrigerator.

8) These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "fingers". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.

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Mexican Lasagne

2012-01-16T20:15:00.002-06:00

How do mexican ingredients piled into tall layers in between soft flour tortillas sound? Oh, yes...that is the deliciousness that is Mexican Lasagne!

A yummy sauce packed with onion, red bell pepper and tomatoes is used, along with a filling of black beans, sweet corn, and cheddar cheese to make the lasagne-like layers. And what to use instead of pasta...? Well, soft flour tortillas are just perfect. They dissolve just enough to almost taste like soft cheese in between the layers. Who knew??

Nigella tops hers off with a fresh Avocado Salsa that sounds divine. Unfortunately, I didn't have the needed ingredients for the salsa, so I couldn't make it. However, I served mine with a fresh salad of chopped lettuce, tomatoes, and a dollop of sour cream...just like they do at my favorite Mexican restaurant. It was perfection on a plate!

And leftovers? Yep...this lasagne is even better the next day, after all those flavors have had time to meld together.

One addition I did make was ground turkey. I simply added it as part of the sauce and cooked it along with the onions and red bell pepper in step 1. I also had to drain a little of the water out of the sauce, to avoid it being too runny.

Bon Appetit, my friends! :)

I tore the tortillas into pieces so that there were no gaps.

A layer of filling...

Then a layer of sauce...

Top it all off with shredded cheddar cheese...

And voila!

Mexican Lasagne

Source: Nigella Kitchen by Nigella Lawson

Ingredients:

Sauce:

1 tablespoon garlic flavoured oil
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 green chiles, chopped, with seeds
1 teaspoon kosher salt or 1/2 teaspoon table salt
2 tablespoons finely chopped cilantro stalks
2 (14-ounce) cans diced tomatoes, plus 1 2/3 cups water to rinse out empty cans
1 tablespoon ketchup
I added 1 lb. of cooked, ground turkey

Filling:

2 (15-ounce) cans black beans, drained and rinsed
3 1/4 cups drained canned corn, from about 1 1/2 (15-ounce cans)
2 1/2 cups grated mature goats Cheddar, or cheese of your choice
8 soft flour tortillas (approximately 10-inch diameter)
1 round ovenproof dish, approximately 10 inches diameter and 2 1/4 inches deep
Avocado Salsa, for serving, recipe follows

Directions:

Preheat the oven to 400 degrees F, slipping in a cookie sheet at the same time.

For the sauce: Heat the oil in a saucepan on the stove and fry the onion, bell pepper and chiles (along with ground beef or turkey like I did...until meat is cooked through). Add the salt and cook gently for 15 minutes, and once soft, add the chopped cilantro stalks.

Add the canned tomatoes then rinse the cans out with water and add this too. Spoon in the ketchup and let things come to a simmer, leaving the sauce (or salsa in keeping with the Mexican mojo) to cook while you get on with preparing the filling- about 10 minutes.

For the filling:

Mix the drained beans and canned corn in a bowl. Add most of the grated cheese, reserving some to sprinkle on the top at the end, and mix together.

Start to assemble the lasagne by spooning about a third of the salsa into the bottom of your ovenproof dish and smear it about, then layer on 2 tortillas so that they cover the sauce overlapping slightly, like a Venn diagram.

Add a third of the beans and cheese mixture covering the tortillas, and then about a quarter of the remaining salsa and another 2 tortillas.

Repeat with another third of beans and cheese, and more salsa before layering on another 2 tortillas.

Finally, add the last layer of beans and cheese, nearly all of the remaining salsa and cover with the last 2 tortillas. Spread the very last bit of salsa over the tortillas and sprinkle with the remaining cheese.

Bake for 30 minutes, and let it rest for a good 10 to 15 minutes before slicing like a pizza, and eat with the avocado salsa.

Make Ahead Note: The lasagne can be assembled 1 day ahead. Cool the tomato salsa before assembling. Cover dish tightly with plastic and refrigerate until needed. Bake as directed in recipe, allowing an extra 5 to 10 minutes baking time and checking the lasagne is piping hot in centre before removing from oven.

Freeze Note: The assembled but uncooked lasagne can be frozen for up to 3 months. Wrap dish tightly in double layer of plastic and a layer of aluminium foil. Thaw overnight in fridge and cook as above.

Further Note: Leftovers should be covered and refrigerated as soon as possible. To reheat, put individual slices in ovenproof dish, cover with foil and reheat in oven preheated to 350 degrees F for 15 to 20 minutes. Check the lasagne is piping hot before serving. Wedges of leftover lasagne can be frozen for up to 2 months, tightly wrapped in plastic wrap and then either in foil or in resealable bag. Thaw overnight in refrigerator and reheat as above.

Avocado Salsa

2 avocados
1 scallion, thinly sliced
3 tablespoons chopped green jalepenos from a jar or can
Salt
1 tablespoon lime juice
1/4 cup roughly chopped fresh cilantro

Halve the avocados, remove the pits, and then, using the tip of a sharp knife, cut lines down the flesh of each half, about a 1/4-inch apart and then the same across. Turn the avocado halves inside out, or otherwise release the pale green cubes into a bowl, then tumble in the scallion, chopped jalepenos, salt to taste, lime juice and most of the cilantro and toss gently to mix. Taste to see if any more salt is needed before scattering with the remaining cilantro and taking to the table.

Homemade Dog Treats...BONE Appetit!

2012-01-11T21:58:00.001-06:00

With all of the yummy goodness that we all make in our kitchens on a day-to-day basis, we can't forget about our furry four-legged friends. After all, they are a part of the family! Making homemade dog treats is something that I've thought about doing for quite a while now. I finally got around to it recently, and boy were my two dogs happy as can be!

These wholesome treats are made with peanut butter, honey and oats. Plus, if my dogs' reactions to these goodies are any indication, they taste irresistible, too!

They are a lot of fun to make, are easy to whip up, and if you don't have a dog bone shaped cookie cutter, really any shape will do. I promise...your dog won't care if they are round, square or heart-shaped!

Every time my springer spaniel heard the sound of the treat jar lid being opened, she'd rush to the kitchen with tail wagging. Once I gave her a treat, she'd happily disappear into the other room until her treat was completely devoured.

My other pup - a cocker spaniel - is getting up there in age (she turned 13 last month!). She likes softer foods the best, so I originally picked this recipe in hopes that they'd be softer than store-bought doggie bones. They were indeed perfectly soft, so she LOVED them too! They were easy for her to eat.

Make these soon for your pup. He (or she!) will thank you with lots of tail wags and wet kisses! :)

BONE Appetit, my friends!

That's Hannah on the left and Lady on the right.

Homemade Dog Treats
Source: A Cozy Kitchen

Ingredients:
1/2 cup of peanut butter
1/4 cup honey
1 tablespoon olive oil
1 cup chicken broth
1 cup rolled oats
1 cup whole wheat flour
1 cup all-purpose flour

Directions:
Preheat oven to 350 degrees.

Whisk together peanut butter, honey, oil and chicken broth. In a separate bowl, combine flours and oatmeal. Mix dry ingredients into wet ingredients.

Place dough on flour dusted surface. Roll or press dough out to about 1/4” inch thick. Use a small bone cookie cutter to cut out cookies. My cookie cutter was a 5-inch bone-shaped , but for small dogs you may want to use a small cookie cutter (around 2″). Roll out leftover scraps and cut out as many as possible.

Put cut out cookies on a parchment lined baking sheet. Bake for 14-16 minutes. Transfer to a cooling rack.

Scrumptious Dark Chocolate Cake w/ Strawberry Cream Cheese Icing

2012-01-09T23:31:00.001-06:00

Happy Birthday Brad!

January 2nd was Brad's birthday, and we celebrated with a delicious Dark Chocolate Cake with Strawberry Cream Cheese icing. I even added freshly sliced strawberries in between the two cake layers to make it that much more decadent. On the side? Chocolate covered strawberries, of course!

I love making birthday cakes and it's become a little thing lately for everyone to give me some sort of birthday cake "challenge" on their birthday. Brad wanted a cake that incorporated dark chocolate and strawberries, so this is what I came up with.

The result was pretty delicious, if I do say so myself. Brad even had seconds, and when that happens you KNOW it's good! I combined two different elements from two of my favorite cake recipes...I whipped up Hershey's recipe for Dark Chocolate Cake (I've used this recipe time and time again!), and combined it with Paula Deen's recipe for Strawberry Cream Cheese icing from her Simply Delicious Strawberry Cake. Plus, the contrast of the pink icing looked so pretty on the dark cake.

AH-mazing!

The chocolate covered strawberries served on the side were the perfect touch to a perfect birthday celebration.

Bon Appetit, my friends!

Dark Chocolate Cake

Source: Hershey's Kitchens

Ingredients:2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's Special Dark Cocoa(you can use regular cocoa, if you prefer)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup freshly brewed coffee

Directions:
Heat oven to 350°F. Grease and flour two 9-inch round cake pans.

In the bowl of a stand mixer, mix together the sugar, flour, cocoa, baking powder, baking soda, and salt. In a different bowl, whisk together the eggs, milk, oil and vanilla extract; Slowly add the wet ingredients to the dry ingredients and beat on medium speed of an electric mixer for 2 minutes. Stir in hot coffee...the batter will be very thin!

Pour batter into the prepared pans.

Bake for 30 to 35 minutes or until a wooden toothpick inserted into the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely and add icing and strawberry slices.

Strawberry Cream Cheese Frosting

Source: Cooking with Paula Deen magazine - May/June 2008

Ingredients:

1/4 cup butter, softened

1 (8-ounce) package cream cheese, softened

1 (10-ounce) package frozen strawberries in syrup, thawed and pureed

1/2 teaspoon strawberry extract (I used vanilla extract instead)

7 cups confectioner's sugar (a little less than 2 lbs.)

Directions:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup strawberry puree, reserving remaining for another use. Beat in extract. Gradually add confectioner's sugar, beating until smooth.

***Notes***

- For pinker frosting, add 2 to 3 drops of red food coloring to frosting.

- I added freshly sliced strawberries between the cake layers!

Burgundy Mushrooms - The Pioneer Woman

2012-01-07T17:55:00.003-06:00

"These are excellent. These just might be the best thing I've EVER eaten!"

These were the words that came rushing out of Brad's mouth as he tasted these mushrooms for the first time. Let me remind you, that this is also the same man that wouldn't touch mushrooms with a ten foot pole just a few years ago.

Folks, these mushrooms are a.m.a.z.i.n.g...Seriously.

They are slowly simmered in red wine for a total of 9 hours, and yes...you read that correctly. It seems like an incredibly long amount of time to simmer mushrooms, but it's worth the long wait in the end. They come out still a little firm, but packed with intense flavor from the chicken and beef bouillon cubes, Worcestershire sauce (which I've never been able to pronounce correctly!), butter and garlic.

And don't even get me started about the delicious smell that fills the entire house while these babies cook!

Next time, I may even try making these in a crock pot because of the long cooking time. I can imagine they would simmer away all nice and cozy in a crock pot just perfectly. They are so easy to put together. You literally just wash the mushrooms, throw them in a stock pot along with the other ingredients and let it all cook for hours. I garnished them with a little minced parsley before serving. How easy is that?

Just don't be like me and forget to put them in the fridge overnight. Yes...it was a horrible, horrible mistake. Brad and I were both disappointed the next morning when we saw them sitting on the counter...all lonely and abandoned. Because of the beef and chicken bouillon, it wouldn't have been safe to eat them. I guess I learned that lesson the hard way. What can you do, though? We just laughed and went about our day.

Make these soon...You'll be in love!

Bon Appetit!

Burgundy Mushrooms

Source: The Pioneer Woman

Ingredients:

4 pounds White Button Mushrooms
2 sticks Butter
1-1/2 teaspoon Worcestershire Sauce
1 liter Burgundy Wine (other Reds Will Work)
1 teaspoon Freshly Ground Black Pepper
2 cups Boiling Water
4 whole Chicken Bouillon Cubes
4 whole Beef Bouillon Cubes
1 teaspoon Dill Seed
5 cloves Garlic, Peeled
2 teaspoons Salt

Directions:

Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.

Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.

Remove the lid, then continue cooking, uncovered, for three hours.

Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed.

Serve straight from the pot or in a serving bowl. Dip crusty bread in the juice---yum!

Mushrooms keep for days in the fridge. You'll love 'em!

Like Us on Facebook!

2012-01-06T19:28:00.001-06:00

I'm excited to share the news - I've officially created a Facebook fan page for Sugar & Spice by Celeste! It's something that I've been meaning to do for quite a while, and it's finally done. I'm starting to get the hang of the whole fan page thing, so check it out when you get a chance. Even better, take a second and "LIKE" us so that you won't miss a single yummy recipe! That handy little box over to the left of the page makes it easy...Just one click, and you're a Sugar & Spice by Celeste fan! :)

Sugar & Spice by Celeste Facebook Fan Page

Thanks to everyone who continues to visit this blog...You are the reason that I do this! You all blew my mind last month when I realized that this blog had 3,324 hits in ONE DAY. Seriously...that is very humbling, exciting, and it makes me want to jump up and down with a huge smile on my face.

I love you guys!

Food Blog South 2012

2012-01-04T23:30:00.000-06:00

So, I am SUPER duper excited to be attending Food Blog South 2012, which is a food blogging conference in Birmingham, AL! The event takes place on Saturday, January 28th.

And the best part? My readers can receive a 10% discount with the discount code "IReadCeleste"! You can also simply click THIS LINK to receive your 10% discount.

There are going to be some pretty awesome speakers there this year, and I think I'm most excited to hear Hélène Dujardin. Her blog, Tartelette, was one of the very first blogs that I started to follow way back when. She is one of the reasons that I started blogging in the first place!

Here's the official info from the site...Hope to see you there! :

Join us in Birmingham, Alabama in January for Food Blog South 2012! This year’s going to be jam-packed with sessions for beginning and experienced food bloggers, and plenty of time to meet and mingle with fellow bloggers.

Learn how to take awesome food shots with your camera phone.
Get an inside scoop on hot food trends for 2012.
Watch a blog redesign—live—and get the best design ideas for food bloggers.
Learn how to build your brand and how to make money blogging.
Come a day early for a session on honing your media skills with Lisa Ekus and Virginia Willis.

Our speakers include Kat Kinsman, managing editor of CNN’s Eatocracy; blogger, book coach, writer, and editor Dianne Jacob; bloggers Hélène Dujardin (Tartelette) and Jay Ducote (Bite and Booze); and Ale Sharpton of the online show Cruisin’ for a Brewsin’.

Ready to sign up? Standard registration is $150 per person. But register by October 28 and you’ll save $25! (Need more incentive to be an early bird? Be one of the first 15 people to register, and your blog may get a new look—live!—during our blog-design session.) And, we’ve arranged for a discounted rate for rooms at Hyatt Place in downtown Birmingham.

Interested in sponsoring FoodBlogSouth? Get details here.

Proceeds from FBS2012 will benefit the Desert Island Supply Company. For information about FoodBlogSouth 2012, sign up for our mailing list, check the news section, follow us on Twitter, or like us on Facebook.

Hoppin' John - A New Year's Tradition!

2012-01-02T19:38:00.000-06:00

HAPPY NEW YEAR!

I hope that you all had a wonderful transition into 2012. Brad and I have had an exciting start to the new year (it was Brad's birthday today!) and are looking forward to see what 2012 will bring our way.

While researching the traditional "lucky" new years foods for my blog post a few days ago, I kept coming across a dish called "Hoppin' John." It peaked my curiosity, so I decided to see what all the fuss was about.

As it turns out, Hoppin' John is a traditional new years food that many southern families eat at the stroke of midnight on New Year's Eve...with a glass of champagne, of course!

The saying goes:

"Eat poor that day, eat rich the rest of the year. Rice for riches and peas for peace!"

I found the following info over at whatscookingamerica.net:

The first written recipe for Hoppin John appeared in The Carolina Housewife in 1847.

Most food historians generally agree that Hoppin John is an American dish with African/French/Caribbean roots.

There are many tales or legends that explain how Hoppin' John got its name:

- It was the custom for children to gather in the dining room as the dish was brought forth and hop around the table before sitting down to eat.
- A man named John came "a-hoppin" when his wife took the dish from the stove.
- An obscure South Carolina custom was inviting a guest to eat by saying, "Hop in, John" - The dish goes back at least as far as 1841, when, according to tradition, it was hawked in the streets of Charleston, South Carolina by a crippled black man who was know as Hoppin' John.

Pretty neat, huh? The layers of flavor in this dish really surprised me. It was quite delicious, and I am excited to say that we are about to enjoy the leftovers for dinner tonight. This was so good, that I plan to make it a New Year's tradition around our house. I only made a few small changes - I added some lima beans that were leftover from the night before, used bacon instead of ham hock, and left out the green pepper. I also added a little minced parsley for a pretty garnish.

Bon Appetit!

Hoppin' John

Source: The Essence of Emeril; Emeril Lagasse

Ingredients:

1 tablespoon olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 tablespoon chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed
1 quart chicken stock
Bay leaf
1 teaspoon dry thyme leaves
Salt, black pepper, and cayenne
3 tablespoons finely chopped green onion
3 cups steamed white rice

Directions:

Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.

Southern Collard Greens for "Luck" in 2012!

2011-12-31T11:06:00.000-06:00

With 2012 less than 24 hours away, I thought it would be fun to write a post about traditional, lucky foods associated with the New Years holiday. What are you cooking to celebrate the new year?

One staple around our house is collard greens. This recipe is very special to me, because it was my GrannyRene's recipe. I'll always cherish this handwritten copy that she gave me:

Here's a list of "lucky" foods for the new year!

- Grapes: In Spain, it's a tradition to eat 12 grapes at midnight...one grape for each stroke of the clock. The saying goes that if you are able to swallow all 12 before the last stroke of midnight, you are sure to have a prosperous year.

- Cooked Greens: Greens such as kale, collards, cabbage and chard are eaten at New Years because their leaves resemble folded money. This makes them symbolic for economic fortune.

- Lentils: In Italy, lentils are a traditional new years food (eaten for good fortune) because they are thought to resemble tiny coins.

- Black-Eyed Peas: These are a common good luck food, especially in the southern USA, because they also resemble tiny coins (like lentils). They are thought to bring prosperity.

- Pork: The high fat content of pork symbolizes wealth and prosperity in the coming year. Pigs also symbolize progress, because the animal pushes forward, rooting itself in the ground before moving forward.

- Fish: Since fish swim forward, many people associate fish with moving forward into the new year. Others believe that fish are symbolic for abundance since they swim in schools.

Look at this beautiful bundle of collards!

Southern Collards Greens

Source: Lorene Gainous

Ingredients:

1 2lb. bag cut up collard greens (or 1 to 2 large bunches of fresh collards)

1 package cured ham steaks (or 5 slices bacon, cut into lardons)

3 small turnip roots, peeled and cut into cubes

Salt, to taste

Black Pepper, to taste

Olive Oil, as desired

Directions:

Put cut up ham steaks (or lardons) and washed, cut up collards in a heavy pot. Add the turnip root. Cover with water and bring to a boil. As soon as water starts to boil, reduce heat to low and simmer until collards and meat are tender.

***NOTE: If you are starting with whole, fresh collards, first wash them thoroughly. Next, fold each collard in half and remove the tough stem in the center of each leaf. Cut the prepared collards into 1-inch wide strips.***

As collards become tender, you can let the liquid cook down, so as to have a small amount in your collards if you want it. Add the salt, pepper and olive oil to taste.

Cooking time for collards and ham should be about 2 hours.

Serve with cornbread muffins.

Enjoy!

Absolutely Sinful Cinnamon Rolls - 2011!

2011-12-30T11:00:00.002-06:00

Before baking...look at those pecan pieces...Yum!

What a wonderful, wonderful holiday season it's been around our home! I can't believe that 2011 is coming to a close. It's been an awesome year, and we are excited to see what 2012 will bring!

If you've been following this blog for a while, you may know that homemade Cinnamon Rolls are one of our holiday traditions on Christmas Day. The Pioneer Woman's recipe is BY FAR the best! In fact, I've blogged about these rolls every year since 2009. The maple and coffee glaze really sends these cinnamon rolls over the top...After all, I called them "Absolutely Sinful Cinnamon Rolls" for a reason!

I tried something a little different this year...I added finely chopped pecans before rolling them up, which was incredible. I have a feeling that pecans will be a regular addition in the future.

You can find the recipe and posts from previous years HERE.

This recipe rocks because you can put the cinnamon rolls together on Christmas Eve, pop them in the fridge for their final "rising" overnight, and then bake them on Christmas morning. That makes Christmas morning breakfast a breeze, because who wants to be stuck in the kitchen?? Plus, I'm convinced that the smell of these babies baking in the oven is quite possibly the most scrumptious smell in the entire world.

I hope that you and yours have a SAFE, WONDERFUL, and HAPPY NEW YEAR!

Bon Appetit, my friends! :)

Before baking...

Maple and Coffee Glaze...Oh my!

White Chocolate Dipped Oreos with Peppermint Sprinkles

2011-12-24T14:20:00.003-06:00

MERRY CHRISTMAS TO YOU ALL!

I hope that this Christmas brings wonderful family, friends and food to your dinner table, along with new memories made with loved ones and old traditions enjoyed.

As I type this, the Cinnamon Rolls have been started (I'll make them today so that all I have to do on Christmas morning is pop them into the oven!) and there are only a few gifts left to wrap. I've got to get started on a Vanilla Bean Cheesecake, and whip up some homemade doggie treats for our fur babies. :)

Brad and I have been so blessed already this holiday season. We've gotten to spend time with lots of family over the past several weeks and even more tomorrow. What a wonderful holiday, so far!

Today, I want to share a quick and simple holiday treat that is incredibly easy, yet wonderfully scrumptious. It technically probably doesn't even need a formal recipe, but here's one anyway...

Merry Christmas and Bon Appetit!

White Chocolate Dipped Oreos with Peppermint Sprinkles

Ingredients:
1 package "Winter" Oreos (with red creme filling)
2 lbs. white chocolate morsels
1 tbsp. canola or vegetable oil
5 candy canes

Directions:
Break the candy canes into large pieces and place them in the bowl of a food processor. Pulse several times, until the peppermints are broken into tiny pieces (but not so much that they turn to powder!)

Next, melt the chocolate in a double boiler, stirring often. If needed, add a little canola oil to the chocolate to keep it smooth. One at a time, dip the Oreos into the melted chocolate and place on a wax-paper lined cookie sheet. Before the chocolate dries completely, sprinkle the peppermint pieces over the Oreos.

Enjoy!

Peanut Butter Logs - A Family Favorite

2011-12-21T14:32:00.000-06:00

Only 4 more days left to Christmas! Can you believe it? I sure can't...It seems like the holidays came so fast this year. We are so excited, though...What a wonderful time of the year!

There are piles and piles of Christmas candy around our house right now. There have been chocolate covered pretzels, martha washington candies, chocolate covered oreos, cinnamon rolls....and these peanut butter logs! Much have that has been given as gifts to co-workers and such.

This recipe for Peanut Butter Logs is something that my family has made during Christmas time as long as I can remember. They bring back special memories every time I make them and are SO easy to whip up! There are only 4 main ingredients, plus the dipping chocolate, so they really do come together in a flash.

They make great candies to take to family gatherings during the holidays and can be decorated with your favorite sprinkles or white chocolate drizzles.

Bon Appetit and MERRY CHRISTMAS!

Peanut Butter Logs

Source: Family Recipe

Ingredients:

1 stick butter or margarine
2 c. crunchy peanut butter
1 box (1 lb) confectioners sugar
3 cups Rice Krispies

Melted chocolate for dipping

Directions:

Melt together margarine and peanut butter. In a separate bowl, mix together sugar and Rice Krispies. Pour melted mixture over sugar and Rice Krispies; Mix well. Roll into logs. Place the logs on a wax paper covered cookie sheet and chill in the refrigerator (this makes them easier to dip). Once chilled, dip in melted chocolate using a toothpick and place on wax paper to dry.

Store in an airtight container in the refrigerator.

***TIP: When melting the chocolate on the stovetop, you may need to add a little vegetable oil. This will help smooth the chocolate and make it easier to use.***

Martha Washington Candy - A Family Tradition

2011-12-18T11:27:00.001-06:00

Merry Christmas to all my wonderful readers out there...I hope that you are all having an amazing holiday season so far.

This time of year is so special to me. Many of my very best memories from childhood were made during the Christmas season. Christmas was such a magical time around our house. When I was little, my grandmother would read "Twas the Night Before Christmas" to us, as we lay there filled with the excitement that only Christmas Eve can bring. As we tried and tried unsuccessfully to go to sleep, there would always be some sort of noise on the roof, and she'd exclaim, "WAIT! DID YOU HEAR THAT?!? I think that I just heard Santa on the roof!" She'd look at us with a twinkle in her eye and a huge smile on her face, and it's moments like those that make me still believe in Santa to this day. ;-)

I can also remember going to visit family on Christmas Eve, and it would usually be dark outside on the drive back home. My grandmother would look out the car window, see a red light in the sky, and excitedly exclaim, "LOOK, LOOK....I see Rudolph's red nose!!! We better hurry home because Santa is getting close!" I'd see that red light and be overcome with giddiness.

On Christmas morning, me and my sisters would wake up and excitedly rush out of bed and wait at the top of the stairs until everyone was ready with cameras in-hand for us to come down. It always seemed like we had to wait for 2 hours, while we actually probably only had to wait for 2 minutes. Once we were given the okay, we'd rush down those stairs, making a b-line for the Christmas tree to see what Santa had brought.

In the days leading up to Christmas, my mom and grandmother would make mountains of candy, and I can remember standing on a chair up next to the counter so that I could help. My grandmother would always put one of my granddaddy's undershirts on me over my clothes so that I wouldn't ruin them...haha. Oh, the memories! It brings such a smile to my face just writing this post.

We got to make some new memories last weekend, when my Aunt Julie, Uncle Hal and cousin William came to visit. We had SUCH a wonderful time and stayed up late making delicious candies...One of which were these Martha Washington Candies! This is the same recipe that my family has always used, so it's my favorite.

Before last weekend, it had been such a long time since I had made this recipe. I forgot how amazing they are! The candy mixture comes together really quickly with the help of a food processor (for the pecans) and a stand mixer, and the fun part is dipping them in the chocolate.

Make these with your loved ones soon...you'll be guaranteed to make holiday memories that you'll cherish forever.

Bon Appetit!

Martha Washington Candy

Source: Family Recipe

Ingredients:

1 stick butter

1 can Eagle Brand milk (sweetened condensed milk)

1 can coconut

2 cups pecans, finely chopped

2 lbs confectioner's sugar

1 pkg. chocolate squares

Directions:

Combine first four ingredients in the bowl of a stand mixer and mix until combined. Gradually add powdered sugar. Roll into balls and chill. Melt chocolate squares. Dip the balls in the chocolate with a toothpick, and place on waxed paper to cool.

Store in an airtight container in the refrigerator.

Yields 80 to 90 balls of candy.

***The traditional versions of this recipe incorporate paraffin wax in the dipping chocolate to yield a hard, shiny chocolate coating on the candies...That is how my grandmother used to make this candy. To do this, you will need:

1 cake paraffin wax
12 ounces semisweet chocolate chips

Melt wax and milk chocolate chips together in double boiler. Dip candy in mixture then cool.

Sausage and Grits - Creamy, Cheesy and Decadent!

2011-12-17T09:57:00.000-06:00

When was the last time you had breakfast for dinner? Breakfast foods are so delicious, so why don't we eat them for dinner more often? That's exactly what Brad and I did recently with this comforting recipe for Sausage and Grits.

It had been a particularly long day, and this casserole was just the thing we both needed. It's creamy, cheesy and decadent with every bite, which makes it oh-so-perfect!

While a lot of recipes for Sausage and Grits incorporate TONS of butter, cheese and eggs, my version is somewhat conservative when it comes to fat content. I say "somewhat" because these ingredients are still included, just not at heart-stopping quantities.

If you have guests visiting for the holidays, this Sausage and Grits Casserole will make such a wonderful dish for them to wake up to. One bite, and they are guaranteed to feel loved!

Plus, you can make it up to 2 days in advance, keep it in the fridge and then bake it whenever you are ready.

Bon Appetit!

Sausage and Grits

Ingredients:

1 cup uncooked grits

1 lb ground sausage

4 green onions, chopped

1/2 stick butter

1 egg

1 1/2 cups cheddar cheese, shredded

1 tsp paprika

1/4 cup fresh parsley, chopped

Directions:

Preheat oven to 325 degrees.

Cook grits in 4 cups of salted water until thick. Saute sausage, breaking it into small pieces. When sausage is almost done, add onion to sausage and continue to saute until onions are soft and sausage is cooked through. Drain sausage mixture to remove excess fat.

Add butter, egg, and 1 cup of the cheese to grits. Combine grits mixture with sausage mixture.

Pour into a 13 x 9-inch casserole dish and garnish with the remaining 1/2 cup of cheddar cheese, paprika and parsley.

Bake for 45 minutes to 1 hour, until the casserole is bubbly and lightly brown on top.

The casserole can be refrigerated for up to 2 days before baking, and it also freezes well.

The Pioneer Woman's Buttermilk Biscuits + Tips!

2011-12-10T10:58:00.001-06:00

If you're a Southern gal like me, you've probably passed your fair share of buttermilk biscuits around the dinner table. It's hard to beat those buttery, delicious layers that are accompanied so perfectly by your favorite fruit preserves, fresh honey or jam.

I've made homemade buttermilk biscuits several times with pretty good results, but they don't always come out the way I want. THESE from Thomas Keller's Ad Hoc at Home cookbook were particularly yummy. I do have to say that this recipe from Ree Drummond was excellent, and it was fun to watch them rise in the oven!

Here are a few tips for making delicious buttermilk biscuits:
1. Don't overwork your dough, because it will make the biscuits tough.
2. Cut straight down with the biscuit cutter...don't turn it as you cut, because that will seal the biscuits and prevent a high rise. Also, use a sharp biscuit cutter!
3. Keep your butter as cold as possible, and again...don't overmix! When the biscuits are put into the oven, the cold butter will create steam and help those babies rise high! Also, you may even want to pop your mixing bowl into the freezer for a few minutes before starting.
4. Excess flour on the tops and bottoms may make the biscuits seem dry. Be sure and brush it off before baking.
5. You can use either a food processor or a pastry cutter to cut the butter into the flour. I've used both methods, and they work pretty good. I used a pastry cutter on this particular recipe.
6. Flours with less protein will yield a lighter, fluffier biscuit. A lot of folks here in the South swear by White Lily brand flour. It has a low % of protein and is perfect for buttermilk biscuits.
So, just remember:
Less Protein = Better for biscuits and other quick breads
Higher Protein = Better for yeast breads

Bon Appetit!

Buttermilk Biscuits

Source: The Pioneer Woman Cooks

Ingredients:

4 cups all purpose flour
1 1/2 tsp salt
2 1/2 tsp baking soda
1 1/2 tsp baking powder
1/3 cup shortening
1/3 cup cold butter (5 1/3 tablespoons), cut into pieces
1 1/4 cups buttermilk

Directions:

1. Preheat oven to 450.

2. In large bowl, combine all the dry ingredients and stir together. Add the shortening and cold butter pieces. With pastry blender, cut the shortening and butter into dry ingredients until it resembles coarse crumbs.

3. Pour in the buttermilk and mix gently with fork until just combined. The biscuit dough will be sticky, not overly dry or crumbly.

4. Lightly flour a clean surface. Turn the dough out of the bowl and roll to a 3/4″ thickness. Cut rounds with a biscuit cutter and place them on a cookie sheet. Bake for 11-14 minutes until golden brown. Do not underbake, or the biscuits will be doughy.

Roasted Peanuts - Alton Brown

2011-12-02T21:21:00.000-06:00

Here's something many of you don't know about me....I grew up in a city that is proclaimed to be the "Peanut Capital of the World." What city is that, you ask? Well, Dothan, AL of course! :)

Not only do we have the best peanuts in the world right here in Alabama, but we've got some pretty awesome football, too!

On the eastern side of the state, you'll find a town called Auburn, and another little town called Tuscaloosa on the western side. These two cities are home to the state's biggest rivals in college football, and the folks around our state sure do take their football seriously! Your battle cry is either ROLL TIDE! (University of Alabama) or WAR EAGLE! (Auburn University). There's absolutely no in-between, people. You must choose a side. We're talking serious business here. :)

Last weekend, the two teams played each other in the Iron Bowl. Fans of both teams look forward to the big game every year, and this year I'm proud to say that "my" team - the Alabama Crimson Tide - came out on top! They won 42 - 14. Not only that, but we are currently ranked No. 2 in the country!

ROLL TIDE!

On game day, we had a little football viewing party at our house, and these roasted peanuts made a scrumptiously perfect snack while we watched the game. Not only that, but the smell of them roasting in the oven was heavenly. This recipe couldn't be simpler, and there just isn't any comparison between peanuts right out of the oven and the roasted peanuts at the grocery store.

I'll definitely be making these again soon.

Bon Appetit!

Roasted Peanuts
Source: Alton Brown

Ingredients:

2 pounds in-shell raw peanuts*
2 tablespoons peanut oil
1 to 2 tablespoons kosher salt

Directions:

*Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.

Preheat the oven to 350 degrees F.

Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.

Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.

If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

Apple & Toasted Pecan Cornbread Dressing

2011-11-28T20:50:00.001-06:00

This Thanksgiving, I decided to change things up just a tiny bit. Since the dressing is Brad's very favorite dish during the holidays, I always make this Classic Cornbread Dressing with Sausage, which is his VERY favorite. The holiday just wouldn't be complete with it, and I'd have A LOT of explaining to do if I didn't make it for him...hah. I needed to make extra dressing this year to take to family gatherings, so I thought it might be a good opportunity to try something new.

Our local Fox station has just recently started a brand-new cooking segment on the morning news show, where they feature a local chef whipping up a fabulous dish. They even unveiled a beautiful new kitchen to use on the show. One morning before Thanksgiving, Chef Chris Zapalowski from Homewood Gourmet made this Apple-Pecan Cornbread Dressing, and my mouth my drooling by the time the segment was over. I knew then that this dish would grace our Thanksgiving table.

You can see the video of Chef Zapalowski making this dish HERE!

I'm so glad that I tried something new. The sauteed apples that are added to the traditional onions and celery mixture really kicks things up a notch and adds such a wonderfully sweet flavor to the entire dish. The bacon and toasted pecans just go one step further to make this an incredible recipe that will surely be added to my regular holiday rotation.

Bon Appetit!!!

APPLE-PECAN CORNBREAD DRESSING
Source: Recipe courtesy of Chef Chris Zapalowski of Homewood Gourmet

Cornbread:
½ cup unsalted butter
3 cups yellow or white cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, lightly beaten
3 cups buttermilk

Dressing:
1 teaspoon olive oil
6 slices bacon
2 cups diced onions
1½ cups diced celery
3 cups peeled, cored, and diced apple, such as Cumberland Spur or Fuji
1 tablespoon minced fresh garlic
½ teaspoon chopped fresh thyme
2 teaspoons dry rubbed sage
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne
1½ cups toasted pecans
4 ½ cups reduced-sodium chicken or turkey broth
½ cup unsalted butter, melted
4 extra-large eggs, lightly beaten

To Prepare the Cornbread:
Place ½ cup butter in a 9 x 13-inch baking pan; heat in oven at 425° for 4 minutes.

Combine cornmeal, flour, baking powder, and salt in a large bowl; whisk in eggs and buttermilk. Pour hot butter into batter, stirring until blended. Pour batter back into 9 x 13-inch pan. Bake at 425°F for 30 minutes or until golden brown. Transfer cornbread to a cooling rack and cool completely. Crumble cooled cornbread into a large bowl and set aside. Reduce oven to 350°F.

To Prepare the Dressing:
Heat oil in a large skillet over medium heat. Add bacon and cook, 8 to 10 minutes or until crispy. Remove bacon with a slotted spoon, cool slightly, chop and set aside. Add onion, celery and apples to the skillet and sauté 1 minute. Add garlic and thyme and continue cooking for 5 minutes or until vegetables are softened.

Spoon onion mixture into bowl with cornbread crumbles. Stir in sage, salt, pepper, cayenne, pecans, and reserved bacon. Whisk together broth, butter, and eggs and pour over cornbread mixture, tossing until well moistened.

Spoon dressing into a lightly greased 11 x 15-inch (about 5 quart) baking dish and bake covered at 350°F for 30 to 35 minutes. Uncover and cook and additional 10 minutes or until golden brown and cooked through. Serve hot.

GDA Cooking - November 11, 2011

My Favorite Thanksgiving Recipes

2011-11-21T18:39:00.002-06:00

This year, I wanted to compile a list of some of my favorite Thanksgiving recipes for you all. Some of these are family recipes that have graced our table year after year, while others are more recent dishes that I've made and thought, "That would be perfect for Thanksgiving!"

Right now, there's a 24-lb turkey thawing in the bottom of our fridge, and I can't wait to roast him up! This is the BIGGEST turkey I've ever attempted to roast, so let's hope it turns out okay. I may do a combination of the two recipes below. The Bacon-Herb Butter from Picture #1 that's placed underneath the turkey's skin is amazing, so I may do that but still top Mr. Turkey with the bacon and maple glaze from the second recipe. Hmm...I'm still trying to decide. I made the Roast Turkey with Bacon-Herb Butter in 2009, and the Maple Glazed Roast Turkey with Applewood Smoked Bacon last year.

I hope your family has a wonderful Thanksgiving this year, filled with delicious food and great times spent together.

Just click on the links below to see the full recipes.

Bon Appetit, my friends! :)

Roast Turkey with Bacon-Herb Butter

Maple Glazed Roast Turkey with Applewood Smoked Bacon

Classic Cornbread Dressing with Sausage

Double Cranberry-Apple Sauce

Sweet Potato Biscuits with Maple and Pecans

Sauteed Spinach with Pecans and Feta

Broccoli and Cheese Casserole

Butternut Squash Casserole

Pecan Caramelized Brie

Dorie's All-In-One Holiday Bundt Cake

Classic Southern Pecan Pie

The Best Carrot Cake You've Ever Had

Salmon in Lemon Brodetto with Pea Puree

2011-11-19T17:23:00.003-06:00

Wait!! Stop right there! Don't let the "pea puree" in the title scare you away...haha.

I know, I know...When we hear the two little words "pea puree," thoughts of irresistible deliciousness aren't usually the first things that come to mind. However, maybe it's time to give peas a chance.

This dish from Giada de Laurentiis will put all those unsavory thoughts that pea puree sometimes conjures up to rest. After all, this isn't just any old pea puree...It's flavored with fresh mint, garlic and grated Parmesan. Plus, when paired with the Lemon Brodetto and seared salmon, you've got one pretty amazing dinner on your table.

Every time I serve this dish, my husband insists that it looks (and tastes) like something you'd order in a 5-star restaurant. It makes such a beautiful presentation, and you know what?? It's so EASY to make, too.

The Lemon Brodetto has such a great flavor, and the pea puree sort of melts into the brodetto as you eat it. Simply delicious!

Bon Appetit!

Salmon in Lemon Brodetto with Pea Puree
Source: Everyday Italian; Giada de Laurentiis

Ingredients:

Lemon Brodetto:

2 tablespoons olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth
1 tablespoon chopped fresh mint leaves

Pea Puree:

2 cups frozen peas, thawed (about 10 ounces)
1/4 cup fresh mint leaves
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan

Salmon:

1/4 cup olive oil
4 (4 to 6-ounce) pieces salmon
Kosher salt
Freshly ground black pepper

Directions

To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.

To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.

To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.

To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.

Vegetable Tian - Ina Garten

2011-11-12T19:32:00.000-06:00

Are you looking for a veggie filled side dish that's got a pretty presentation? Ina Garten's recipe for Vegetable Tian fits the bill perfectly! This dish is easy to put together and is a great way to use up some yummy produce. The colors of this recipe make you want to dive right in!

The combination of the potatoes, zucchini and tomatoes makes this a one-stop recipe. Your starch and your veggies are all right there...no need for a second dish to round out the meal. And the Gruyere cheese...Oh my! Gruyere has GOT to be one of my favorite varieties of cheese. If you look closely at the photos, you can see that I actually had to substitute a little cheddar cheese since I didn't have enough Gruyere. It tasted great, and I'm sure you could substitute your favorite if you aren't crazy about Gruyere.

This dish is so pretty that it would make a great addition to your holiday table this season.

Bon Appetit!!

Before going into the oven...

Vegetable Tian

Source: Barefoot in Paris by Ina Garten

Ingredients:

Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated

Directions:

Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender.

Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

Quick Macaroni & Cheese

2011-11-09T20:05:00.000-06:00

It's beginning to feel more and more like the holidays around here with each passing day. A few homes in our neighborhood even have Christmas lights up...I can't believe it's November already! Christmas music is playing in most stores and on the radio, the department store aisles are decorated, and I'm getting in the mood for the yummy, comfort food that this time of year brings.

I can't quite decide how I feel about the rush to put up the Christmas decor. On one hand, I'm super excited, and on the other I keep thinking about that saying - "Respect the turkey!" Now, don't get me wrong - I still get excited about Christmas just like when I was a little girl. My tree goes up every year promptly the day after Thanksgiving. Hopefully everyone will still take a moment to remember all the things they are thankful for during the coming weeks.

With that, let's celebrate the approaching holiday season with some yumminess - How about a quick, simple and delicious Macaroni & Cheese recipe?!? Sounds good, right?

This particular recipe is worlds away from the neon yellow variety that comes out of a blue box. This is the real thing...A creamy, cheesy bechamel sauce envelopes each little piece of elbow pasta. I used whole wheat pasta to make it a teeny bit healthier. I also added a dash of nutmeg to the sauce. Yum!

Try this dish soon - You'll love it.

Bon Appetit!

Quick Macaroni & Cheese

Source: Simply Recipes

Ingredients

2 quarts water
1 Tbsp salt
2 cups uncooked elbow macaroni
2 Tbsp unsalted butter
1/2 lb cheddar cheese, grated (about 2 cups, packed)
1 teaspoon corn starch
2 teaspoons flour
1 cup milk
1/2 teaspoon lemon juice
1/4 cup ham, chopped into 1/4 inch cubes (I left this out)
Freshly grated black pepper
A dash of nutmeg (my addition)

Method

1 In a medium sized bowl, mix corn starch into the grated cheese, so that the cheese is coated, set aside. This will help the cheese from getting too stringy.

2 Bring 2 quarts of water with the tablespoon of salt to a boil in thick-bottomed saucepan. Add the elbow macaroni and follow the cooking time instructions on the package, minus about 2 minutes. (If your macaroni doesn't come with instructions, start checking at 7 minutes). Cook until al dente - cooked through, but still slightly firm. Drain the water from the cooking pan.

3 While the macaroni is cooking, prepare the sauce. Melt the butter in a large saucepan on medium heat. Whisk in the flour. Slowly dribble in the milk, while whisking (to avoid clumping) until the sauce is smooth. Slowly add the grated cheese, while whisking, until smooth. Stir in the nutmeg and lemon juice. Add the cooked, drained macaroni and ham. Do not over-mix. Sprinkle in some freshly grated black pepper.

Serve immediately.

Yield: Serves 3-4 adults or 4-6 kids.

Halloween Party 2011

2011-11-01T21:00:00.003-05:00

Boy oh boy, do we love Halloween time around our house! We look forward to our annual Halloween bash every year, and this year was no exception! I knew it would be hard topping the "Blood Fondue Bar" from last year, but I think I may have pulled it off this year with yummy tricks and treats!

The menu consisted of:
Forked Eyeballs
Mummy Dogs
Slime-Covered Apples
Pumpkin Apple Spice Cake
Blood-Splattered Popcorn
Secondhand Swabs
Witches Wands
Nutty Ghosts
Kidney Stew
Bat Brew (aka coffee)

Sounds yummy, right?!?

I was so happy that so many of our family members got to come. My sisters, and my aunt, uncle and cousin even came from out of town. I couldn't have pulled the party off without their help! We were excited to dress up and have some fun with everybody! After all, you're never too grown-up to put on a costume and party, right??

Here are some fun shots from the night...I'll start with the food:

Slime-Covered Apples (aka Caramel Apples!)

I used Caramel Bits...they worked great!! The caramel didn't turn hard on the apples, so they were still easy to eat.

"Forked Eyeballs"

These were doughnut holes speared with a fork and dipped in white chocolate, and decorated with one semi-sweet chocolate chip and red icing.

"Mummy Dogs"

Aren't these little guys adorable??? Simply cut a beef frank in half, cut crescent rolls into thin strips, and then wrap them around the beef franks. Finish them off with two dots of mustard for eyes.

"Nutty Ghosts"

These are simple...just dip Nutter Butters in white chocolate and add two mini chocolate chips for eyes!

"Witches Wands"

These were my favorite! Just dip pretzel rods into white chocolate and decorate with your favorite Halloween themed sprinkles.

"Secondhand Swabs"

Gross!!! Brad came up with the name for these. They are mini marshmallows dipped into caramel...using a toothpick.

"Blood-Splattered Popcorn"

To make this, just melt some butter and stir in enough red food coloring to turn it a deep red color. Drizzle over popcorn and give the bowl a good stir. Enjoy!

Pumpkin Apple Spice Cake

"Kidney Stew"

(aka Carol's Famous Chili)

Yes, I was Snow White...lol.

Me and the hubby...

Who you gonna call???

Final preparations before the guests start arriving...

Brad surprised me with a fog machine one afternoon before the party...I loved it. It made our entrance extra spooky!

Scary!!!

A pair of farmers and flowers...How adorable are they?!?

A kitty cat!

We had a costume contest, and "The Baby" was the official winner! I must have the greatest mom-in-law ever! ;-)

My sweet angel of a niece.

A pirate and a goddess! (aka my Aunt Julie and Suzanne)

Me and my sisters

Group shot!

Spooky Centerpiece

HAPPY HALLOWEEN!!!

Carol's Famous Chili

2011-11-01T20:59:00.001-05:00

Brad's mom, Carol, makes the most wonderful homemade chili. It's a favorite around here! So, when I was planning the menu for our Halloween Party this year, a big pot of chili sounded like a great idea. After all, it's a delicious, cost-effective way to feed a crowd. Plus, it went along perfectly with the "chilly" weather outside!

I gave most of the food at the party some sort of spooky name, and dinner was no exception. We called this "Kidney Stew!"

Carol's secret ingredients in this recipe are grated turnip root and a little brown sugar. I made 2 big stock pots of chili, and it was plenty to feed the crowd. Serve it along with corn chips, shredded cheddar cheese and a little hot pepper sauce on the side.

Bon Appetit!

Carol's Famous Chili

Ingredients:

2 lbs. Ground Beef

3 cans Dark Red Kidney Beans

3 cans Light Red Kidney Beans

2 cans Diced Tomatoes Chili Style

1 pkg Chili Seasoning

1 Turnip Root [ small ]

¼ cup Brown Sugar

1 tablespoon Chili Powder

[ Fresh Onion & Green Bell Pepper optional ]

Directions:

Brown Ground Beef and Drain.

Grate Turnip Root
Pour all contents into stock pot and bring to a light boil then simmer for 30 minutes.

Makes 8 to 10 servings

Dorie's All-In-One Holiday Bundt Cake

2011-10-26T22:44:00.000-05:00

"Autumn on a fork"

That's the best way to describe this yummylicious bundt cake that's packed with pumpkin, spices, apple chunks, pecans and cranberries. It was really hard not to drool while this cake was baking in the oven. It made my entire house smell quite heavenly, so I couldn't wait to try a slice! This cake would also make a beautiful addition to your holiday table this year.

I took Dorie's advice and added a maple glaze, but I used The Pioneer's Woman's recipe from her sinful Cinnamon Rolls (which are a Christmas morning tradition at our house!). Her recipe incorporates fresh coffee, which made an amazing pairing with the flavors of this cake.

Like Dorie mentions in her cookbook, this cake isn't conducive to tiny little slices...You just better go ahead and commit to a big chunk of a piece. There are so many chunks of goodness sporadically baked into the cake, so it's hard to cut little bitty pieces.

However...

I can't imagine WHY in the world you would even consider eating a small piece of this bundt cake wonder, though. :)

All-in-One Holiday Bundt Cake

(from Baking: From My Home To Yours)

Ingredients:

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
Pinch of salt
1 1/2 tsp grated fresh ginger (or 1 tsp ground ginger)
1 1/4 sticks (10 tbsp) unsalted butter, at room temperature
1 cup sugar
1/2 cup (packed) light brown sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract
1 1/4 cups canned unsweetened pumpkin puree
1 large apple, peeled, cored and finely chopped
1 cup cranberries, halved or coarsely chopped
1 cup pecans, coarsely chopped
Confectioners’ sugar, for dusting or maple syrup icing (see note)

Directions:

Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9- to 10- inch (12 cup) Bundt pan. Don’t place the pan on a baking sheet-you want the oven’s heat to circulate freely through the Bundt’s inner tube.

Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ground ginger, if you’re using it (not the grated ginger).

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and both sugars together at medium speed until light and fluffy. Add the eggs one at a time, and beat for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the pumpkin, chopped apple and grated ginger, if you’re using it-don’t be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until they are incorporated. With a rubber spatula, stir in the cranberries and pecans. Scrape the batter into the pan and smooth the top with the rubber spatula.

Bake for 60 to 70 minutes, or until a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack.

Note: just before bringing the cake to the table, dust it with confectioners’ sugar or drizzle it with maple syrup icing, which Dorie introduces in her “playing around” section and which King H used to much praise in his version. Simply sift 6 tablespoons confectioners’ sugar into a bowl and stir in 2 tablespoons maple syrup. Add more maple syrup little by little, until you have an icing that runs nicely off the tip of the spoon — you might need another 1/2 tablespoon syrup to get the right consistency. Put the cooled cake on a sheet of wax paper and drizzle the icing from the tip of the spoon over it. Let the icing set for a few minutes before serving.

Before going into the oven...

Butternut Squash Casserole

2011-10-14T18:13:00.001-05:00

Here in Alabama, the days are getting shorter, the air is becoming cooler, and the leaves are starting to turn beautiful shades of red, orange and yellow...Fall is in the air! What better way to welcome the new season than with a deliciously comforting Butternut Squash Casserole?

I found some beautiful butternut squash at James' produce stand near my house a few weeks ago. James told me about the delicious Butternut Squash Casserole that his wife had made a few nights earlier. That sounded like an amazing idea to me, so I started looking up recipes online. I came across the following recipe over at Ezra Pound Cake, which sounded awesome. I had most of what I needed on-hand, and I improvised the rest. I've marked my changes in bold type below...There were really only a few of them.

I must say that this has earned a spot in the "Home for the Holidays" tab, because it tastes just like Thanksgiving to me! It would be the perfect substitute for Sweet Potato Casserole if you wanted to switch things up a bit this holiday season.

However, don't wait for a special occasion or holiday to try this one...It's WAY too yummy!

Bon Appetit!

Butternut Squash Casserole

Adapted from Ezra Pound Cake

3 1/2 pounds butternut squash, peeled and cut in 1/4-inch-thick slices (about 6 cups)
5 tablespoons unsalted butter, plus more for the pan
1 tablespoon extra-virgin olive oil
2 large yellow onions, trimmed, peeled and chopped (about 3 cups)
1 cup whole or low-fat buttermilk (I used regular whole milk)
2 large eggs, beaten
2 1/2 teaspoons minced fresh thyme
1/2 cup bread crumbs, toasted (I used whole wheat Ritz crackers, smashed into crumbs)
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup pecans, toasted and roughly chopped
2 cups coarsely grated cheddar cheese (I used a mixture of mozzarella and cheddar)
Optional: 4 to 6 large handfuls of fresh spinach, washed and stemmed (add to the same water as the squash in step 2 during the last minute of boiling)

Preheat the oven to 375 degrees F. Butter a 9-x-13-inch baking dish or 4-quart casserole.
Place 3 quarts water in a large stockpot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. The squash will turn a deeper orange. Drain it and set aside.
Melt the butter in the stockpot and add the oil. Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning. Add the warm squash and the buttermilk, eggs, thyme, bread crumbs, salt, pepper, 1/4 cup pecans and 1 1/3 cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.
Spread the mixture evenly in the baking dish. Bake for 45 minutes. Remove from the oven and sprinkle with the remaining 1/4 cup pecans and 2/3 cup cheese. Bake 15 minutes more. Remove from the oven and serve immediately.

Scrumptious Strawberry Pancakes

2011-10-10T21:39:00.001-05:00

Our little ritual of Sunday morning pancakes has to be one of my favorite parts of the week. It's hard to beat sleeping in a little bit and enjoying a homemade breakfast consisting of a tall stack of mouth-watering pancakes, bacon and scrambled eggs. You know that any day that starts like that is bound to be a pretty fantastic day!

Last Friday was my birthday, and what a great day it was! I got to see my family, and my sisters got to come stay with us all weekend. When they are in town, I don't think we slow down the entire time....we just go, go, go! Needless to say, this weekend was filled with a beautiful hike at Ruffner Mountain, meandering the booths at Homestead Hollow, pumpkin AND mum picking, and lots of shopping! What fun!

On Sunday morning, I got up and made these pancakes for everyone. I was thrilled with the way they tasted. They were super easy and all the fresh strawberries were amazing. One of my sisters isn't really crazy about pancakes and even she LOVED these!

Make these on a Sunday morning and you'll be in love with them too. :-)

Bon Appetit!

Halfway through our hike...

Flower power!

I made pretty flower wreaths for their hair...

Me and the hubby

Suzanne and Maranne

Even Hannah had a blast!

Strawberry Pancakes
Source: EveryDay with Rachael Ray

Ingredients

1-1/4 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 large egg

1 cup milk

1/2 teaspoon pure vanilla extract

1 tablespoon unsalted butter, melted, plus more for serving

2 cups sliced strawberries

Pure maple syrup, for serving

Directions:

In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the egg, milk and vanilla. Preheat a nonstick griddle over medium heat.

Whisk the wet ingredients into the dry. Stir in the melted butter. The batter should be thick and smooth. Fold in the strawberries.

Spoon the batter onto the griddle 1/4 cup at a time. Cook the pancakes until set and thoroughly bubbly, about 3 minutes. Flip them with a spatula and cook until golden brown, about 2 minutes more. Serve with butter and maple syrup.

Roasted Figs and Prosciutto - Ina Garten

2011-09-19T16:27:00.001-05:00

Figs + Prosciutto = 2 of my favorite things! This recipe from Ina Garten is a simple way to combine two delicious ingredients into one scrumptious appetizer. If you haven't picked up a copy yet, Ina's latest cookbook - How Easy is That? - has quickly made its way to the top of my go-to list of cookbooks. Ina's dishes always inspire me!

Good quality ingredients really make the difference in this recipe. I paired Black Mission figs with good quality prosciutto, and fresh honey made in my area...Delish!

Every time I eat prosciutto, I can't help but think of our time spent in Italy a few years ago. The prosciutto here in the USA just doesn't compare to the real thing...The prosciutto in Italy is the stuff dreams are made of! I always try to purchase freshly sliced prosciutto whenever I can...The Fresh Market sells it here in Birmingham.

In addition, good figs can be VERY difficult to find....even when they are in season. To remedy this, I'm still trying to convince Brad that we need to plant our own fig tree. I haven't made much progress yet, though...haha.

One variation of this recipe would be to add a little ricotta cheese to each fig before wrapping it in prosciutto. I made a batch this way, and they were divine!

Bon Appetit!

Before going into the oven...

Roasted Figs & Prosciutto
Source: How Easy is That? by Ina Garten

20 fresh figs
15-20 slices Italian prosciutto (about 8 ounces)
2 Tbs olive oil
2 tsp honey
black pepper

Preheat the oven to 425 degrees.

Snip the hard stems off the figs, and cut in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips.

Wrap a slice of prosciutto around the center of each fig half, with the ends overlapping.

In a small bowl, whisk together the olive oil and honey. Brush each fig with the mixture, and top with freshly cracked black pepper.

Roast for 10 minutes, or until the prosciutto is a little crisp and the figs are warmed through. Serve warm.

Quick, Homemade Pickles - So Delicious!

2011-09-06T11:40:00.005-05:00

Who knew homemade pickles were SO easy?? I can't believe I haven't made these before now! The other day, I was watching Kelsey Nixon's show on the Cooking Channel. She started making homemade pickles and was describing how incredibly easy it is. She also said that once you've tasted a homemade pickle, you'll never want to buy the store-bought variety again...They just don't compare!

Boy, was she right! Brad and I made turkey burgers over the Labor Day weekend, so homemade pickles were the perfect way to use the kirby cucumbers that I had on-hand. I looked up Kelsey's RECIPE, but I didn't have all of the ingredients that she called for. After a little more searching, I found a recipe from Rachael Ray that had great reviews. It was easy, quick (only takes 15 minutes!), and I had everything I needed.

This recipe only takes a few minutes to put together, and it sure is delicious! These pickles are flavored with fresh garlic, mustard seeds, a bay leaf and dill. If you don't have fresh dill, you can easily substitute a little dried dill instead (that's what I had to do).

I did only have 2 cucumbers, so I halved the recipe. However, I did have to double the amount of brine so that all of the pickles would be covered. After reading the reviews, I realized that several other people also doubled the brine for this reason.

If you've never made pickles before, this is a wonderful recipe to start with. You may never buy store-bought pickles again!

Bon Appetit!

Quick Pickles
Source: 30 Minute Meals; Rachael Ray

Ingredients:

1/2 cup white vinegar, eyeball it
2 rounded teaspoons sugar
1 teaspoon mustard seed
1 teaspoon salt
1 clove cracked garlic
1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
1 bay leaf
4 kirby cucumbers, cut into 1-inch slices on an angle

Directions:

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

Fresh Fig Tart with Cardamom Pastry Cream & Almond Crust

2011-09-01T11:36:00.002-05:00

Friends, my obsession with fresh figs continues. I think David Tanis says it best in this excerpt from A Platter of Figs and Other Recipes:

"The platter of figs perfectly illustrates the idea of eating with the seasons. Fresh figs are available for only a few weeks in the summer. The first figs are in June, but June figs usually pale in comparison with the late-summer crop, which benefits from warm August days. As with good tomatoes, you wait all year for the best figs to arrive. The reward is heavy, juicy fruit with oozing centers - sweet figs to swoon for. Above all, the platter of figs is a metaphor for the food I like...

Fresh ripe figs are voluptuous and generous, luxurious and fleeting. And beautiful."

This week, I was able to get my hands on some of those "sweet figs to swoon for" from the late-summer crop. My first priority was making another batch of Cinnamon-Fig Jam. This jam is addictive...seriously. It's great on a cracker with brie cheese or right out of the jar! I've made lots of jars of this jam over the last several months, and they keep disappearing for some reason...I'm convinced that there must be a masked jam-caper around here somewhere...

My second priority was coming up with some sort of fresh fig tart to really showcase these beauties. I think this recipe does a great job of doing that. I took the pastry cream from THIS BLUEBERRY TART I recently posted and tweaked it just a bit by adding lemon zest, cardamom and pureed figs straight to the pastry cream.

The crowning glory is the fig slices strategically placed in pretty circles on the top of the tart. I drizzled fresh honey right over the top to finish it off.

It's almost too pretty to eat...I'm not letting this creation go to waste, though! :-)

Bon Appetit!

Fresh Fig Tart with Cardamom Pastry Cream

Tart Shell:

1 3/4 sticks (200 g) unsalted butter, softened

2/3 cup (90 g) confectioners sugar

1 large egg beaten

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 3/4 cups (250 g) all-purpose flour

2 tablespoons ground almonds

To make the crust: just so you know this makes a very soft/sticky dough, which makes it more difficult to work with. It is well worth the little bit of extra effort.

cream together the butter and sugar. Add the egg and make sure it is well blended. Add the salt and vanilla, mix until incorporated. Add the flour and almond meal, mix together until there are no more dry patches of flour.

Divide the dough into two equal disks and wrap well in plastic. Refrigerate for at least an hour. If you are only making one tart then freeze the other packet of dough for the next time you want a treat in a hurry.

Take one disk of dough out of the refrigerator and let it sit at room temperature for about 5 minutes. This will soften the dough just enough so that it won’t crack when you are rolling it out.

I use a silpat and a piece of Vinyl to roll out my dough (or two sheets of wax paper), so that I don’t end up using too much flour. It also allows me to pick up the dough and put it in the freezer if need be. Roll it out until it is about 1/16″ thick and the right size to fit into a 9-inch tart pan.

If the dough is very sticky and will not easily peel off of the silpat, throw the silpat and dough right into the freezer for about 5 minutes.

When you remove the silpat/dough from the freezer you should be able to peel the dough easily.

place the silpat/dough over the tart pan and gently peel the silpat away.

If the dough is frozen, give it a minute to become supple, then you will need to push the dough down into the pan, it might crack a bit, but don’t worry! You can see around the edges that mine did this and I just pressed it back together.

Using a knife or metal spatula trim off the excess dough from the pan.

Preheat your oven to 350° and place the tart pan in the freezer while you wait for the oven to heat up.Once the oven is up to temperature, take the tart shell out of the freezer and line with foil.

Fill the foil with beans and/or pie weights. As you can see I use a combination. I find the metal pie weights help to bake the shell more evenly because they conduct heat, but they can be quite expensive so I’ve added some beans to the mix.

Bake the shell for 25 minutes with the pie weights. Lift the foil/weights out of the shell and continue baking until the tart shell is golden brown, about 10 more minutes.

Cool the shell on a cooling rack while you prepare the fillings for the tart.

Pie weights can be expensive, so I like to use beans instead!

Pastry cream:

1 cup (250 ml) milk (doesn’t seem to matter what kind)

1/2 vanilla bean, split lengthwise

3 large egg yolks

1/4 cup (50 g) sugar

2 tablespoons cornstarch

2 tablespoons unsalted butter (cold)

zest from 1 lemon

1/4 teaspoon cardamom

To make the pastry cream:

Bring the milk, 1/8 cup of the sugar, butter, salt and vanilla bean to a gentle boil in a medium saucepan.

Remove from heat.

Whisk together the cornstarch and the remaining 1/8 cup of sugar. Add the egg yolks to the cornstarch and mix into a smooth paste.

Slowly, and in small amounts, whisk a little of the hot milk into a the egg mixture. This is called tempering the eggs, which you need to do to get them to the same temperature of the hot milk in the pan, so they won’t curdle.

Once the egg mixture is warm to the touch, pour it back into the milk in the pan.

Return the custard to the stove and bring to a boil, whisking continuously for 2 to 3 minutes. The pastry cream will thicken almost immediately but it is important to cook out the starch so that it isn’t grainy and so your pastry cream won’t separate. (separating pastry cream is when the liquid releases from the cream, easily prevented by cooking for 2-3 minutes!) When the pastry cream is done it will be smooth and glossy.

Strain the pastry cream into a shallow container. Because the pastry cream is so thick you will need to press it through the strainer with a rubber spatula.

Stir in the lemon zest and cardamom.

Cover with plastic wrap pressed directly on the surface of the cream to prevent a skin from forming. Set the container in the freezer for 15 minutes (this cools down the eggs quickly) and then refrigerate for up to a few days.

Fruit Filling:

15-17 fresh figs (my favorite are black mission figs)

1 tbsp granulated sugar

Fresh honey

Puree 5 of the fresh figs in a food processor with 1 tbsp sugar. Stir the pureed fruit into the pastry cream.

(Another method would be to pour the pastry cream into the crust, and then drizzle the pureed fruit over the pastry cream before adding the sliced figs. This might help prevent the pastry cream from becoming too runny.)

To assemble the tart, pour the pastry cream into the prepared crust. Slice the remaining figs and layer them over the pastry cream in an overlapping pattern. Drizzle fresh honey over the tart and chill in the refrigerator for several hours. Serve cold and enjoy!

Cherry Tomato Crostini with Ricotta - David Tanis

2011-08-31T16:53:00.000-05:00

A Platter of Figs by David Tanis is a beautifully written and conceived cookbook. It's one of those cookbooks where you'll read the foreword (by Alice Waters in this case) and 20 pages later realize you're still going! I particularly enjoyed reading about the beginnings of Chef Tanis' culinary career and about his time spent running the downstairs kitchen at Chez Panisse. It must be nice to run such a wonderful kitchen 6 months out of the year and spend the other 6 meandering along the streets of Paris...What a dream! (sigh).

This particular book is filled with simple, but flavor-packed recipes. One of my favorite things about this book is that it is divided into sections according to the seasons and the produce that's available at that time. Chef Tanis is known for his uncomplicated recipes, which incorporate nothing but the finest ingredients. After all, why should a recipe be complicated and fussy when simplicity is sometimes the best way to really showcase the freshness and quality of seasonal produce? That's his basic philosophy.

As David says:

"Simplicity is key. People who cook fussy food for their friends seem to have the least fun. I say leave that fussy food to those with a staff and a paid dishwasher....A meal needn't be fancy, nor should it take all day to make."

This recipe for Cherry Tomato Crostini with Ricotta is one such dish. After spending one weekend afternoon gathering the best and freshest ingredients around town for this recipe, I was ready to go! My loot included a fresh baguette from Continental Bakery, ricotta cheese from Nabeel's Cafe & Market, and a basil plant and grape tomatoes from the Pepper Place Market.

After purchasing the ingredients, my mouth was watering at the thought of the deliciousness that we would have for dinner that evening. The finished crostini did not disappoint. The dressing that the tomatoes are marinated in is quite incredible, especially when paired with the crunch from the baguette and the fresh ricotta. It all comes together to form a burst of yumminess with each and every bite!

Bon Appetit!

Cherry Tomato Crostini with Ricotta

Source: A Platter of Figs by David Tanis

Ingredients:

1 large shallot, finely diced
2 tablespoons red wine vinegar (I used white balsamic vinegar)
Salt
Pepper
1/2 cup olive oil
2 cloves garlic, smashed to a paste with a little salt, plus another peeled garlic clove or two
2 pounds cherry tomatoes, halved
1 Italian ciabatta
1/2 pound fresh ricotta cheese
1 teaspoon crushed red pepper flakes
1 handful basil leaves

Directions:

In a medium bowl, macerate the shallot in the red wine vinegar with a little salt. After a few minutes, whisk in the olive oil. Add the pounded garlic and the cherry tomatoes, season well with salt and pepper, and toss gently. Leave to marinate for a few minutes.
Cut the ciabatta into 1/2-inch slices. Spread the slices on a baking sheet and toast on both sides under the broiler until golden. Swipe the toasts very lightly with a peeled garlic clove. Don’t push too hard on the garlic—you want the bread to have just a hint of garlic flavor.
Spread a tablespoon of fresh ricotta on each toast, then put them on a platter. Sprinkle with a little salt and a little red pepper. Spoon the marinated cherry tomatoes over the toasts. Sliver or tear the basil leaves and strew over the crostini.

Julia Child's Ratatouille

2011-08-31T16:44:00.000-05:00

***If you saw my kitchen right now, you might just chuckle. In fact, Brad thinks it's pretty funny. What am I talking about? Well, there are several small mountains of fresh produce meticulously arranged and on glorious display around my kitchen. Sweet potatoes, red potatoes, green bell pepper, not one but THREE varieties of eggplant, gorgeous tomatoes, cucumbers, and even fresh basil and spearmint.

In my opinion, one must take advantage of this wonderful summer produce while you can!! Right??

This past weekend, Brad and I visited our favorite farmer's markets to see what was available. We came home with bags of goodies, and I was super excited to get into the kitchen!

With so much eggplant and tomato on-hand, a delicious Ratatouille was a no-brainer. And not just ANY ratatouille - Julia's! If you are going to commit to such a classic dish, it needs to be done right. Julia's recipe is the "proper" way to prepare one. Each vegetable is cooked individually before they are all added to the same dish for the grand finale. That way, each veggie retains its own shape and delicious layers of flavor are created.

I know, I know...You might be thinking, "Now, who would want to go through SO much trouble for just a side dish??" However, stop right there - The extra steps and preparation for this dish are all well worth the effort. With that first bite, you'll be transported to Provence...even if it's only for a few fleeting, but wonderful seconds!

Bon Appetit!

Ratatouille

Source: Mastering the Art of French Cooking; Volume I by Julia Child, Simone Beck and Louisette Bertholle

Ingredients:

1 lb. eggplant 1 lb. zucchini (I used yellow squash instead) 1 tsp. salt 4-6 Tbsp. olive oil, divided 1/2 lb. (about 1 1/2 cups) thinly sliced yellow onions 2 sliced red or green peppers (about 1 cup) 2 cloves mashed garlic Salt & Pepper to taste 1 lb. firm, ripe, red tomatoes, peeled, seeded and juiced 3 Tbsp. minced parlsey

Directions:

Peel the eggplant and cut into lengthwise slices 3/8" think, about 3" long and 1" wide. Scrub the zucchini, slice off the two ends and cut into slices about the same size as the eggplant. Place the vegetables in a bowl and toss with 1 tsp. salt. Let stand for 30 minutes. Drain and dry each slice in a towel.

One layer at a time, saute the eggplant and then the zucchini in 4 Tbsp. hot olive oil in a 10-12" skillet for about a minute on each side to brown very lightly. Remove to a side dish.

In the same skillet, cook the onions and peppers (add an additional 2 Tbsp. of olive oil if needed) for about 10 minutes, until tender but not browned. Stir in the garlic and season with salt & pepper to taste.

Slice tomato pulp into 3/8" strips. Lay them over the onions and peppers. Season with salt & pepper. Cover the skillet and cook over low heat for 5 minutes or until tomatoes have begun to render their juice. Uncover, taste the tomatoes with the juices, raise heat and boil for several minutes until juice has almost entirely evaporated.

Place a third of the tomatoe mixture in the bottom of a 2 1/2 quart casserole (about 2 1/2" deep). Sprinkle 1 Tbsp. fresh, minced parlsey over tomatoes. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini and finish with the remaining tomatoes and parsley.

Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip the casserole and baste with the rendered juices. Correct seasoning if necessary. Raise heat slightly and cook uncovered about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil. Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole!

Serves 6-8

Tomato & Corn Salad...A great way to showcase summer's best!

2011-08-25T22:35:00.001-05:00

This summer, I have been spoiled when it comes to fresh fruits and veggies. One afternoon on my way home, I noticed a small produce stand on the corner not far from my house. I quickly put my blinker on and pulled in next to the stand. As I approached, I was greeted with a warm smile by a man named James Fields. He had a beautiful assortment of the summer's best produce - gorgeous red tomatoes, sweet corn, peaches, eggplant, squash, peppers, red potatoes, sweet potatoes, onions, watermelons, cucumbers, fresh honey made in my neighborhood, and even an assortment of homemade jellies to name a few things.

I was hooked from the first visit. Ever since, I've stopped by on my way home from work several times a week to pick up some goodies. I've rarely even purchased any produce from the grocery store these past few weeks. I think it's SO very important to support our local farmers. Plus, produce is incredibly fresh when you buy it locally...There's just no substitute, especially when it doesn't have to be shipped in from 2,000 miles away.

This afternoon, I bought some fresh sweet corn and red tomatoes. These tomatoes aren't just regular ole' tomatoes...They are gorgeous, deep red, and incredibly juicy! Tomatoes just aren't like that all year. I'll miss them come January!

I've made corn and tomato salads in the past, and that's exactly what popped into my head when I saw these goodies on display today. I love being inspired by what's in season at the moment. It's been a lot of fun buying whatever looks good at the market and coming up with something fabulous based on what I find.

This recipe came out SO delicious. Each bite just bursts with summer flavor! The sweet corn is perfectly complimented by the tomatoes and parsley.

I can't think of a better summer side dish! Give this a try and you'll see what I mean!

Bon Appetit!

Tomato & Corn Salad

Ingredients:
1 teaspoon extra virgin olive oil
1 teaspoon butter
Fresh corn kernels from 2 ears of corn
1/2 small onion, diced
1 1/2 large tomatoes, diced
1 tablespoon chopped fresh parsley
1/4 teaspoon salt

Directions:
Heat oil and butter in a medium skillet over medium heat.

Add corn and onion and saute for about 5 minutes, stirring occasionally, until veggies are just tender.

Remove from the heat and stir in tomatoes, parsley, and salt.

Nutella Buttercream Frosting

2011-08-24T22:50:00.001-05:00

Nutella Buttercream...

Seriously? Is a combination that wonderfully scrumptious sounding even legal?

Yes, my friends...it is! My little sisters recently turned 21 years old...I can't believe it. Where does the time go? I guess they're not so "little" anymore. Anyways, before their big day they dropped a few "hints" by emailing me this recipe for Nutella Buttercream Frosting. Pretty clever, huh?

They dreamed up a combination of a dark chocolate cake laced with coffee, smothered in this frosting. I couldn't resist...It sounded just too amazing. So, I decided to use one of my very favorite chocolate recipes as the base. You can find the RECIPE HERE. This particular cake recipe is incredible because an entire cup of hot, freshly brewed coffee is added right to the cake batter. It always comes out perfectly moist and delish...without fail!

One taste of this frosting, and I was smitten. After all, they had me at the word Nutella! This frosting was a wonderfully smooth consistency that seemed to glide right under my spatula and over the cake. The finished cake looked pretty and tasted EVEN better!

Make this frosting soon...and don't be ashamed to eat more than one piece (and I won't even tell if you can't help but lick your plate!). :-)

Bon Appetit!!!

Nutella Buttercream Frosting

Source: My Baking Addiction

Ingredients:
2 sticks unsalted butter, softened
1 13-ounce jar of Nutella
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream or milk

Directions:
1. In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in confectioner’s sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

Notes:
-This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
-You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
-Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.

Dreamy Dark Chocolate Sorbet

2011-08-17T19:20:00.000-05:00

***Whew, it's been a scorching summer here in Alabama, with record-breaking temperatures and sunny days. I don't know about you, but I am looking forward to the cooler days of the fall season - filled with pumpkins, beautiful foliage and dishes made with apples, pears and butternut squash!

Around here, one of the best ways to beat this summer heat is a cold, refreshing bowl of ice cream or sorbet....homemade, of course! This Dark Chocolate Sorbet is quite simply amazing. It only has 1 gram of fat per serving, but you wouldn't know it by tasting a bite! It's decadent but won't make you feel guilty after you down a bowl.

Plus, there are only 5 ingredients...water, sugar, salt, cocoa powder and vanilla extract. Sorbet doesn't get much better than that, especially if you have an automatic ice cream maker to do most of the work.

If these hot summer days have you hot and sunburned, try a bowl of this sorbet. It will cool you down and put a smile on your face in no time!

Bon Appetit!***

Dark Chocolate Sorbet
Source: Cuisinart Recipe Booklet

Ingredients:

3 cups water
1²∕³ cups granulated sugar
pinch salt
1²∕³ cups cocoa powder, sifted
1 teaspoon pure vanilla extract

Directions:
Prepare a simple syrup with the water, sugar and salt by combining all three in a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved.

Gradually add the cocoa powder to the simple syrup by whisking constantly until smooth. Add the vanilla and stir to combine. Cover and refrigerate 2 to 3 hours, or overnight.

Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Spiced Chicken, Green Apple, Belle Chevre Goat Cheese Avocado Wrap

2011-07-20T22:02:00.002-05:00

***There are certain foods that are worth dreaming about, and artisan cheeses certainly deserve a spot on that list. I was recently contacted by the awesome folks at Belle Chevre Creamery, who wanted to feature my blog on their website as part of a four week series spotlighting healthy summer recipes by none other than Chef Marvin Woods. I was so thrilled about the opportunity!

Take a look at the article HERE!

Chef Marvin Woods is an Emmy Award-Nominated television host, celebrity chef, and cookbook author. In addition, Chef Woods was chosen as the very first chef to kick off Michelle Obama's Let's Move! campaign.

Pretty amazing stuff, huh??

I was equally excited to find out that Belle Chevre Creamery, a company that has produced internationally acclaimed chevre cheeses for over 20 years, is located right here in my home-state of Alabama! Belle Chevre has teamed up with Chef Woods to create a new e-Cookbook filled with wonderful and HEALTHY summer recipes for you to enjoy.

After one bite of Belle Chevre's goat cheese, and I am hooked. The texture is amazingly creamy, mild, and distinct. It's not like other chevres...It's way better! My husband - Brad - has never really been a big fan of goat cheese, but even he loved these wraps!

I was in disbelief.

The day after we ate these, he was still talking about them. The tartness of the apples adds such a perfect crunch, while the avocado just sends it over the top. And the spiced chicken - Where can I even begin? The cinnamon, paprika and cumin spice mixture is simply incredible. You might think that the cinnamon would give the chicken a somewhat sweet taste, but it's perfectly balanced by the other spices. The next time that I need a quick and easy way to flavor boring ole' chicken breasts for dinner, I am going to use this spice rub...It's so yummy!

I really think you'll LOVE this fresh and healthy summer recipe. It's absolutely perfect for a healthy lunch or easy dinner.

Bon Appetit!***

Spice mixture made of cinnamon, paprika and cumin...Yum!

Spiced Chicken, Green Apple, Belle Chevre Goat Cheese Avocado Wrap

Serving: Makes 2 Wraps

Ingredients:

2 Spinach or whole wheat wraps

1 Chicken breast (butterfly chicken breast if you like), skin removed

4 tablespoons canola oil

¼ teaspoon cinnamon

½ teaspoon smoked paprika (preferred) regular will do

¼ teaspoon cumin powder

4 ounces Belle Chevre Goat Cheese, room temperature

4 ounces cream cheese, room temperature

2 tablespoons honey

½ Granny Smith apple (skinned and core removed, cut into slices)

½ Red apple (skinned and core removed, cut into slices)

½ Avocado (skin and pit removed, cut into slices)

½ Lemon cut in half and juiced (seeds removed)

Kosher salt and ground black pepper to taste

Directions:

Combine cinnamon, paprika, cumin powder, salt and pepper in a small bowl. Place chicken breast on a flat surface. And sprinkle with spice mixture.

Tip - If you pound out the chicken breast slightly to get an even thickness across the meat it will cook more evenly as you sauté it without overbrowning. Just place the chicken in a baggie and pound lightly with a rolling pin to an even thickness.

Place canola oil in a sauté pan over medium heat. Put chicken breast in the pan and cook for 3 to 5 minutes on one side. Turn chicken over and cook for another 3 to 5 minutes. If need be, alternate turning chicken over on both sides until chicken reaches an internal temperature of 165°. Transfer the chicken breast on a plate to cool and slice into strips.

In a bowl, mix together goat cheese, cream cheese and honey. In a separate bowl add apples, avocado and a pinch of lemon juice.

Place wraps on a flat surface. Add an even amount of the cheese mixture in a straight line to the front of the wrap. Add apple and avocado slices, then chicken strips. Take one of the wraps sides and fold it in to the middle. Roll wrap starting with the side that has the chicken mixture. Roll as tightly as you can without breaking the wrap. Serve.

Look what came in the mail! Be sure to check out Belle Chevre's decadent breakfast cheeses - Mixed with fig, coffee, cinnamon or even honey!

Addictive Cinnamon-Fig Jam

2011-07-15T23:23:00.000-05:00

***Fig season is a glorious thing, my friends! For months now, I have been looking forward to getting my hands on some fresh figs. Here in the South, figs are just starting to come into season, and I'm pretty excited about it. Can't you tell? :)

As it turns out, figs can be hard to find in grocery stores right now. I had to call several stores around town before I found one that had some still in stock. I bought 3 lbs. of the yummy fruit and headed home to make fig jam.

The recipe below is incredibly addictive. It's great on a cracker or straight out of the jar! One of my favorite snacks is a whole wheat cracker with a slice of good quality French Brie cheese and a dollop of fig preserves. Mmm, Mmm!!

I tweaked amounts in the original recipe a little to suit my tastes. I was so pleased with the way this jam turned out. So much so, that I will only use this recipe in the future. It's wonderfully figgy, without being overly sweet. The cinnamon stick adds a scrumptious flavor and depth, and will make your entire home smell heavenly while it bubbles on the stove.

While reading about figs online, I discovered that there is actually a variety called the "Celeste Fig." I knew there was a reason I loved figs so much! :)

Bon Appetit!***

Addictive Cinnamon-Fig Jam

Adapted from Eating Out Loud

1 1/2 cups sugar
1 cup water

2 lb. fresh figs (about 20-24 figs)
zest of 1 lemon
1 or 2 cinnamon sticks (I used 1)
1/2 lemon juiced

Directions:

Sort figs, using ripe figs but not cracked ones. Wash and peel if desired with a sharp knife. (Wear rubber gloves to protect hands from irritation when peeling figs.) If you do not peel figs, clean the skins by covering the washed figs with hot water. Bring to a boil. Remove from heat and let stand 3 to 4 minutes, then drain. You will get a brighter color and prettier preserves.

Once figs are clean, add water and sugar to a pan and place on a medium heat to dissolve.

Remove the stems from the figs and cut into quarters. Add to the sugar mixture along with lemon zest, cinnamon stick, and lemon juice. Bring the mix to a light simmer and leave the pan uncovered. Cook for about 1 hour or until the mix thickens.

You can use a potato-masher towards the end of cooking to help mash up the figs. This will give you more of a spreadable consistency.

Remove from heat and allow to cool. Store in an airtight container in the refrigerator.

Sugar & Spice by Celeste

Food Blog South 2012 Recap

Dreamy Coconut Pecan Brownies

A Stellar Brunswick Stew

Directions:

Lime-Honey Glazed Salmon with Warm Black Bean & Corn Salad

Homemade Twix Bars - Yes, Please!

Mexican Lasagne

Sauce:

Filling:

Homemade Dog Treats...BONE Appetit!

Scrumptious Dark Chocolate Cake w/ Strawberry Cream Cheese Icing

Burgundy Mushrooms - The Pioneer Woman

Directions:

Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.

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Food Blog South 2012

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Southern Collard Greens for "Luck" in 2012!

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White Chocolate Dipped Oreos with Peppermint Sprinkles

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Salmon in Lemon Brodetto with Pea Puree

Ingredients:

Lemon Brodetto:

Pea Puree:

Salmon:

Directions

Vegetable Tian - Ina Garten

Quick Macaroni & Cheese

Ingredients

Method

Halloween Party 2011

Carol's Famous Chili

Dorie's All-In-One Holiday Bundt Cake

Butternut Squash Casserole

Scrumptious Strawberry Pancakes

Strawberry PancakesSource: EveryDay with Rachael Ray

Ingredients

Directions:

Roasted Figs and Prosciutto - Ina Garten

Quick, Homemade Pickles - So Delicious!

Quick PicklesSource: 30 Minute Meals; Rachael Ray

Ingredients:

Directions:

Fresh Fig Tart with Cardamom Pastry Cream & Almond Crust

Cherry Tomato Crostini with Ricotta - David Tanis

Julia Child's Ratatouille

Tomato & Corn Salad...A great way to showcase summer's best!

Nutella Buttercream Frosting

Dreamy Dark Chocolate Sorbet

Spiced Chicken, Green Apple, Belle Chevre Goat Cheese Avocado Wrap

Addictive Cinnamon-Fig Jam

Strawberry Pancakes
Source: EveryDay with Rachael Ray

Quick Pickles
Source: 30 Minute Meals; Rachael Ray