Cream Cheese Frosting

The summer between my junior and senior years of high school, I had to take a cooking course for my occupational credits.  My mom and I had just moved back to Washington and it was a graduation requirement, so off to summer school I went.  The course was 8 hours a day for a month and we used a full sized professional kitchen.  It was SO much fun and I learned a lot about cooking!  During that course is when I made frosting for the first time.  Another girl and I were handed a recipe for cream cheese frosting, and we whipped up about a gallon of it to frost several giant pineapple carrot cakes.  It ended up being easily the best frosting I've ever had, and the cake was incredible as well. 

Unfortunately for me, I did not save the recipe for either.  I just assumed that all cream cheese frostings would be as delicious since the ingredients were only cream cheese, butter, powdered sugar, and vanilla extract.  Easy, right?!  Yes, definitely, but I have NEVER had cream cheese frosting turn out as perfectly since and I have no idea why!  They've basically all been big flops for me.  Vanilla frosting, too.  Maybe the powdered sugar I used in the cooking course was a different kind?  I've mentioned before on this blog that powdered sugar has a strong, strange flavor that completely turns me off, I think it's the cornstarch they add to it.  Whatever the reason, I was never completely happy with another homemade non-chocolate frosting recipe until I tried this one from Southern Plate.  It's nice and sweet, not too tart (but still obviously cream cheese based), and has a rather interesting addition: butter flavoring!  Lucky for me, the addition of butter flavoring completely masks the unappealing powdered sugar flavor.  You can either try it with the butter extract or just use vanilla if you like. 

Cream Cheese Frosting

1 stick salted butter, softened
8 oz cream cheese, softened
1 t butter flavoring or vanilla extract
3 1/2 to 4 C powdered sugar

Beat together butter, cream cheese, and flavoring until fluffy.  Beat in powdered sugar until frosting is thick and has the desired consistency, you will probably use the full amount.  You can add more powdered sugar 1/4 C at a time if necessary, or thin it with about a teaspoon of milk at a time.  Use immediately. 

Yield: Enough to frost a 2 layer cake, or a 9 by 13 cake with some leftover.

Hershey's Red Velvet Cake

Well, it looks like 2012 is almost over!  My first complete calendar year of having this blog.  I haven't shared a lot of recipes this month, but I HAVE cooked lots of good ones.  This is the red velvet cake that I made for our Christmas dessert.  It's not the first red velvet recipe I've tried, but is definitely the best!  It turns out that red velvet is kind of hard to make really good, it always seems to have an odd texture or flavor.  This recipe though is not just good, it's great.  Moist, tender, fluffy, and sweet with a hint of chocolate flavor.  It also stayed fresh for a good 5 days!  If you want to try a red velvet cake recipe, I suggest you try this one!  Normally red velvet cake is topped with cream cheese frosting, my favorite recipe is here.  Sorry there aren't any photos, we loved it so much and devoured the whole thing rather quickly.  I do believe it will become a Christmas tradition here!

This recipe is from the Hershey company and can be found here.  My only changes were to halve the amount of salt because I thought 1 teaspoon sounded like too much and to bake in a pair of round cake pans. 

Hershey's Red Velvet Cake

1 stick butter, softened
1 1/2 C sugar
2 eggs
1 t vanilla extract
2 C flour
1/2 t salt
1/3 C cocoa powder
 1 C buttermilk (or 1 C milk with 1 T vinegar added and allowed to sit 10 minutes)
1 oz bottle red food coloring
1 1/2 t baking soda
1 T white vinegar


Heat oven to 350 and grease 2 round 8 or 9 inch cake pans.  I used nonstick pans and Baker's Joy spray, my cakes came out of the pans perfectly after cooling!

Beat together butter and sugar, then beat in eggs and vanilla extract.  In another bowl, stir together flour, salt, and cocoa powder. In a measuring cup, stir together buttermilk and food coloring.  Beat in a third of the dry ingredients, then a third of the buttermilk mixture, and repeat until both have been completely incorporated into the batter and batter is smooth.  Add baking soda and vinegar, then mix thoroughly.

Evenly divide batter between pans and bake until a toothpick inserted into the center of each cake comes out clean, about 20 to 30 minutes.  Allow cakes to cool completely before frosting with cream cheese frosting.

my favorites of 2012

january: baked's sweet & salty cake. chocolate cake covered in salted caramel & sandwiched with chocolate salted caramel whipped ganache. i wish this could be my birthday cake every year.

february: cinnamon swirl whole wheat bagels. super easy, crazy delicious.

march: chicken & pearl couscous with tomato and lemon. one of the most flavorful dinners i had all year.

april: mini baked coconut dredged donuts. these fulfilled a killer craving for coconut donuts!

may: honey nut popcorn. another craving fulfilled.

june: strawberry cupcakes with strawberry buttercream. a great way to enjoy fresh, in season berries.

july: banana cupcakes with honey cinnamon buttercream. the best cupcake jason has ever had. ever.

august: black bottom peanut butter pie. the only thing to make this already over the top dessert even better: homemade white chocolate peanut butter.

september: pork and tomato skillet saute. fresh tomatoes + garlic + balsamic vinegar is delicious over any protein, not just pork.

october: fall apple chicken salad with maple mustard vinaigrette. i could eat this salad every single day.

november: shells with mushrooms & bacon. a simply delicious weeknight dinner.  

december:  pumpkin whoopie pies. another keeper from baked. why haven't i made these before?!

chipotle chicken skewers with creamy cilantro dipping sauce

rushing off to a new years eve party? or hosting one yourself? these chicken skewers would be the perfect party food! they're simple to throw together, can be cooked up quickly, and are delicious hot or at room temperature. and who doesn't love food on a stick?!

chipotle chicken skewers with creamy cilantro dipping sauce
adapted from cook's illustrated holiday entertaining 2012

15 minutes prep, at least 30 minutes to marinate, 15 minutes cook; makes about 30 skewers (enough for 2 for dinner, more for snacks)

we had these for dinner and had about half of the dipping sauce leftover. consider making half a batch unless your crew is liberal with dip.

for the chicken
2 large boneless chicken breasts (about 1 pound), cut into thin strips
2 tablespoons light brown sugar
1 teaspoon minced canned chipotle in adobo
1 teaspoon canned chipotle in adobo sauce
1 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon garlic powder
wooden or metal skewers

for the sauce
6 tablespoons sour cream
the juice of one lime (2 tablespoons)
2 tablespoons mayonnaise
1 tablespoon minced fresh cilantro
1 scallion, minced

1. combine the chicken and remaining ingredients in a large bowl or ziptop bag. mix to combine, cover, and let the chicken marinate at least 30 minutes or up to overnight.
2. preheat your broiler. line a sheet tray with aluminum foil.
3. while the broiler is heating, skewer each piece of chicken and line them up on the pan with the handle end of the skewer facing the middle of the pan. cut a piece of aluminum foil wide enough just to cover the handles in the middle of the pan and cover them to prevent the wood from burning. broil 5 minutes, flip, and broil 5 additional minutes.
4. while the chicken is cooking, combine the sauce ingredients and season with salt, pepper, and garlic powder. 
5. serve the chicken skewers with dipping sauce.

grandma's snowballs

this is it. this is grandma's cookie recipe that us kids remember. back at a time when we hated anything with nuts, and coconut but i've already mentioned that many times, we devoured these cookies, always asking what was in them. and grandma never told - at least not me - because she knew if i knew, i'd never eat them again.

this year when i made them, i was thinking of my cousin megan, and sent her a picture. in the next couple days i had emails from megan and her brother asking if i have grandma's cookbook and could i please send them her cookie recipes!? which i did. it's nice to know that even though grandma's gone, we can all enjoy a little bit of christmas with her.

grandma's snowballs
makes 48

1 cup butter, room temperature
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups flour
pinch salt
3/4 cup finely chopped walnuts
about 1 cup powdered sugar for rolling

1. cream the butter, powdered sugar, and vanilla. mix in the flour, salt, and walnuts until combined.
2. chill the dough for at least an hour.
3. preheat your oven to 350F. roll teaspoons of dough into balls and place on a baking sheet at least 2 inches apart and bake 10-12 minutes or when they're lightly browned.
4. a few minutes after the cookies have come out of the oven and are still warm, roll in powdered sugar. roll the cookies in sugar a second time when they're completely cool.
5. store in an airtight container. cookies freeze well.

cranberry bliss bars

the last few times i went to starbucks was blazing early in the morning, in jfk, after an hour flight from airport with a long day ahead of me, ending with a return flight home. about a year ago, when the salted caramel mocha first came out, i used one of these hellish days to try one. and was shocked at how much i did not like it. how much it didn't even remotely taste like coffee.

i'm all for flavored coffee drinks, my favorite is vanilla regular at dunkin donuts and if i'm at a starbucks, their white chocolate mocha, but the salted caramel was too much for me. it was way too sweet and way too salty. i was never a huge fan of starbucks before, but after that undrinkable mocha, i've actively avoided them.

but these bars may give me a reason to go back. or at least stop at one in an airport. while i've never had the original starbucks version of these bars, if they're half as good as the homemade version, i'm sold. the only thing that would make them better? toss in some pistachios for a holiday version.

cranberry bliss bars
30 minutes, makes a 8x8" square pan

click to get the recipe at averie cooks. the only change i made was to use half of the frosting.

my grandma's friend gladys' molasses cookies

i have no doubt that my love of christmas comes from my grandmother. while i told you about her fudge last christmas, this year has been all about her cookies.

when we were kids, while simultaneously subtly fighting over fudge, we were snacking on cookies. so it's no surprise that as soon as i learned my dad had her cookbook - an old, beat up, five subject notebook with mostly handwritten recipes in her shorthand - i borrowed it and searched for the cookie recipes. they weren't hard to find since the pages were splattered with grease and butter and some stuck together with bits of old dough. they are the most used pages and for good reason. in the almost six years since she's been gone, this is the first year i've had enough foresight to make a few of her cookies for christmas.

while these aren't the cookies she's known for - her snowballs are still to come - i couldn't resist these molasses cookies. they're not too sweet in the least, making a thin coat of glaze the perfect way to top them. they're soft, unlike all the chewy cookies i've been baking up lately. they freeze well, keep well in an airtight container for a few days, and like all recipes from 50+ years ago, have a simple ingredients list from a well stocked pantry.

my grandma's friend gladys' molasses cookies

1 hour, makes about 36 

the cookie recipe hasn't been touched from grandma's handwritten version; the glaze i added myself. i also made a few of these with white chocolate chips mixed in that were delicious.

for the cookies:

3/4 cup shortening
1/2 cup sugar

1 egg

3/4 cup molasses

1/2 cup water
2 level teaspoons baking soda
3 cups flour

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

for the glaze:

about 1 1/2 cups powdered sugar

about 1 teaspoon ground cinnamon

couple tablespoons of milk

1. preheat your oven to 350F. grease a baking sheet and set aside.
2. in a large bowl, cream the shortening and sugar. 
3. mix in the egg until combined. 
4. mix in the molasses and water until combined.
5. mix in the baking soda, flour, salt, and spices.
6. drop cookies about a tablespoon each onto the greased baking sheet (i used an oxo medium scoop). bake 10 to 12 minutes or until slightly brown. let cool on the baking sheet for a few minutes before transferring to a cooling rack to cool completely. if freezing, freeze unglazed cookies. bring frozen cookies back to room temperature before glazing.
7. while the cookies cool, make the glaze by whisking the powdered sugar and ground cinnamon. slowly whisk in the milk, a tablespoon at a time, until the desired consistency.
8. when the cookies are cool, drizzle the glaze over them or dip the tops in the glaze. let the glaze harden before storing in an airtight container.

12/18/12 ChefElla's Fruit Stars

CHEFELLA'S FRUIT STARS

There are so many things to eat this time of year.  It seems like everyone you see wants to give you a cookie, a piece of cake or pie, or some candy, and it is so hard to say no.  We all like desserts, but sometimes our tummies need a little break.  I like to drink my Mom's famous fruit smoothies, but not everyone else does so I have the perfect solution, ChefElla's Fruit Stars.  My fruit stars look great they are easy to make, and they are good for your tummies.  They are great right out of the refrigerator, or you can bring them to your next holiday party, and your Mom won't complain about you eating more than one.
For this recipe you will need to use a knife.  If you are not allowed to use a knife by yourself you can have your mom or dad help.

1.  Wash your hands.

2.  For this recipe you will need a small bowl, a strainer, a melon baller (parisian scoop), a spoon a
     knife, a cutting board, and some bamboo or metal skewers.

Fruit Star Ingredients:

1                 Star Fruit

1lb.             Strawberries       

1/2              Honey Dew Melon

1lb.             Pineapple, Bite Size Chunks

3.  Put your strawberries in your strainer and run them under cold water to clean them.  Let the
     strawberries dry and then cut the green ends off.  Set aside for later.

4.  Wash your honeydew melon.   Place on a cutting board and cut in half.  Use your spoon to scoop
     out the seeds.

5.  Using your melon baller, put the flat side on the meat of the fruit (see the attached picture).  Tip
     up the melon baller and cut into the honeydew.  Turn the melon baller around to make a clean cut.
     Pull out the melon baller and you should have a ball of honeydew.  Continue to make melon balls
     until there is no more room to make clean cuts.

6.  You have two choices for the pineapple.  You can buy pre-cut pineapple in the produce section or
     your grocery store, or you can cut a whole pineapple.
     -To cut a whole pineapple first cut off the leaf end and then the stem end.  Stand the pineapple up on
     the flat end and cut the rough skin off.  Do not cut too deep.  Just cut off enough so that you can see
     the yellow flesh.  When the outside skin is gone it is time to cut up the pineapple.  The core of the
     pineapple is to hard to eat.  You will need to cut the pineapple away from the core.  The circle in the
     middle of the pineapple is the core.  Put your knife on the top of the pineapple just to the right of the
     core.  Cut straight down cutting off the whole side of the pineapple.  Put the pineapple down flat and
     cut the rest of the pineapple away from the core.
     When you are finished cut the pineapple into chunks.

7.  Lay your starfruit on its side and slice into 1/4 inch thick pieces.

8.  Start by sticking your skewer into a piece of star fruit.  Slide the star up to the blunt end.

9.  Next stick your skewer through a strawberry, then a melon ball, then a piece of pineapple,
     then another melon ball, and finish with another strawberry.

10.  Use the rest of your fruit to make a skewer for each of your friends or family.

11.  If you do not like the fruit that ChefElla picked your can make fruit skewers with your favorite
      fruits.  You can also try different patterns by putting the fruit on the skewers in a different way.

You can serve your fruit stars with caramel, fruit dip or with nothing at all.

Enjoy

-ChefElla

roasted artichoke dip

around noon on thanksgiving i stopped at the grocery store, halfway between my house and my parents', to get a loaf of bread to go with this dip. as i pulled into the parking lot, almost at a dead stop scanning for a spot, i hear jason yell "woah, woah, woah" at the same time i hear a crunch. i was t-boned in a parking lot by a woman who pulled out of her spot directly into my stopped car. note i said pulled out, not backed out. so if she looked up, she saw me. needless to say, we were all perfectly fine, since the car wasn't moving, but she managed to do $3,500+ in damage, including replacing both of my passenger side doors. thank goodness that's all it was.

we exchanged information, i parked, and we bought bread. and that's been the biggest pain in the butt loaf of bread i've ever had.

and then we topped the bread with dip. i've always been a fan of spinach artichoke dip (really, who isn't?!), and as soon as i saw this roasted version, minus the spinach, i instantly knew it would make it's way to thanksgiving. not only was it delicious and demolished in about 15 minutes, but i made it the day before and baked it off when i got to my parents' house. bonus that all but one of the ingredients - frozen artichoke hearts - i already had in my pantry. this one could very easily become a party staple. we served ours with bread and crackers and both were delicious.

roasted artichoke dip
adapted from cook's illustrated holiday entertaining 2012
serves 12

if you prefer to make this the day of serving rather than a day or two ahead, skip step 4 and top and bake as directed.

18 ounces frozen artichokes
1 onion, finely chopped
2 garlic cloves, minced
1 cup mayonnaise
4 ounces cream cheese, room temperature
1/2 cup freshly grated parmesan cheese
2 tablespoons lemon juice
1 tablespoon minced fresh thyme
1 tablespoon unsalted butter, melted
1 cup panko bread crumbs
1/4 cup freshly grated parmesan cheese

1. preheat your oven to 450F. line a baking sheet with aluminum foil and drizzle with olive oil. add the artichokes, season with salt and pepper and toss to coat. roast, stirring a few times, for about 25 minutes or until artichokes start to brown. set aside to cool. 
2. coat a small skillet over medium heat and coat with olive oil. add onion and cook until softened, about 10 minutes. add the garlic and saute until fragrant, one minute. remove from heat and set aside.
3. in a medium bowl, blend the mayonnaise, cream cheese, parmesan, lemon juice, and thyme until well blended. stir in the onion mixture and the artichokes. transfer to an 8 inch by 8 inch square baking dish and smooth the top.
4. cover and store the dip in the refrigerator over night or until ready to heat and eat.
5. preheat your oven to 400F.
6. in a small bowl, melt the butter and stir in the bread crumbs and parmesan. spread the mixture evenly over the dip.
7. bake the dip, uncovered, for about 20 minutes, or until hot throughout.

Olive and Caper Tomato Sauce

As much as I love tomato based sauces and pasta (as evidenced by the large number of this kind of recipe on my blog!), I am kind of particular about tomato sauce.  In my experience, usually they have to cook for a long time to be very good.  Over the years I have tried many quick recipes and they nearly always end up kind of blah.  Not bad by any means, but lacking character and any level of deep or complex flavor.  What I usually do is make up a great big batch of bolognese sauce or meatless marinara and freeze it since they take quite a while to make and it's easy to make big batches.

This recipe, however, is a sauce that only takes about half an hour to make (chopping time included) and is really, really good!  How can it not be when it's full of olives and capers, then simmered until thick?  I got this recipe from Giada de Laurentiis' book Everyday Italian and have made it several times over the past couple of years.  The recipe is called "Spicy Tomato Sauce" in her book and is apparently her version of arrabbiata sauce, but it honestly does not seem spicy to us at all with just a big pinch of red pepper flakes for heat.  It's really good though without being hot and you can add as much pepper flakes as you want.  Even olive haters may be alright with this one.  My husband only likes plain black olives you buy in a can, but he enjoys the salty, briny flavor of kalamata olives and capers in this recipe.  This sauce is astonishingly good, as good as any sauce I've had that was simmered all day.  As another bonus, you can keep the ingredients on hand and whip it up really quickly!

Quick note: This is a great choice for a vegan meal if you use eggless pasta and don't add any parmesan.

Olive and Caper Tomato Sauce

3 T olive oil
1 small onion, chopped finely
2 cloves garlic, minced
1/2 C pitted kalamata olives, chopped coarsely
2 T drained capers
large pinch of red pepper flakes (or more if you like it spicy!)
salt to taste (recipe calls for 1/2 t but canned tomatoes, olives, and capers are already salty)
28 oz can crushed tomatoes

Heat olive oil over medium high and saute onion until it begins to brown, then add everything but the crushed tomatoes.  Saute for a minute or two, then stir in the tomatoes.  Reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes.  Serve over your favorite pasta, we like linguine.  A sprinkle of parmesan on top does not hurt!

Yield: 4 to 6 servings

gingerbread biscotti

it has been almost a year since i made biscotti last. and while last year's holiday version was definitely a keeper, this year i seem to be all about the spice, so a gingerbread version is in order. normally i would adapt my favorite basic biscotti recipe, but i was nervous how adding molasses would affect the dough and turned to google for inspiration. slightly different versions of the recipe i settled on were all over the internet and they all promised one thing: classic, crunchy biscotti with delicious gingerbread flavor. and they did not disappoint.

gingerbread biscotti
adapted from a cozy kitchen
1 hour, makes 24

1/3 cup vegetable oil
1 cup sugar
3 eggs
1/4 cup molasses
2 1/4 cups all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 1/2 tablespoons ground ginger
3/4 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/4 teaspoon ground nutmeg

1. preheat your oven to 375F and line a baking sheet with parchment paper.
2. in a large bowl, mix the oil, eggs, and molasses. add the remaining ingredients and mix until a stiff dough forms. if you're using a stand mixer, be sure to scrape the bottom to ensure all the flour is mixed in.
3. divide the dough roughly in half. form each half into a log about 12 inches long and place on half of the baking sheet. use your fingers to flatten the dough to 4 to 6 inches wide, depending on how thick you prefer your cookies.
4. bake for 25 minutes. remove from the oven and cool for about 15 minutes, or when you can touch them.
5. transfer a log of dough to a cutting board. using a serrated knife, cut the log into slices about 1/2 inch thick, or thicker or thinner depending on how you like your cookies. transfer back to the baking sheet and bake an additional five minutes. flip the cookies and bake an additional five more minutes. cool completely on a wire rack. store in an airtight container. biscotti freezes very well.

Raspberry Almond Shortbread Thumbprint Cookies

I absolutely love making all kinds of cookies and treats during the Christmas season, and this is the recipe I picked to kick things off!  It is from AllRecipes and is virtually unchanged.  Only difference is I did not make the glaze.  Mine may not have turned out super pretty, but they taste like they were sent down from cookie heaven.  The tart, sweet, kind of gooey (but not wet) jelly in the middle of the cookie goes perfectly with the sweet, mild, slightly almond flavored cookie.  They are proof that simple things are often the best as they only have 5 ingredients and are really quick and easy to make!  Also, to my surprise, the cookies are still fantastic several days after they were baked.  The jelly center has not made the cookie soggy at all and the cookie part is still wonderfully crisp.  If you like crunchy shortbread, these are a surefire hit!  My husband is a purist when it comes to cookies, pretty much only likes his family's recipe for chocolate chip cookies, AND hates crunchy cookies, but he still liked these.  Oh and they are an even tastier version of Pepperidge Farm Verona Cookies.

If you make these, my one tip is to use more jelly in the center than you think you will need.  It will melt down in the oven and some of the liquid will boil off, so you need enough jelly.  Other reviewers cautioned about making the thumb print too deep, but I did not run into any problems at all, and to make sure to bake the cookies until light golden so that the bottoms are cooked enough to stand up to the jelly.

Raspberry Almond Shortbread Thumbprints

1 C salted butter, softened
2/3 C sugar
1/2 t almond extract (can use more if you want them really almondy but we liked them as is)
2 C flour
about 1/2 C seedless raspberry jam or jelly (or another flavor if you prefer)
optional: about 1/4 C sugar to roll the dough balls in

Preheat oven to 350 and line cookie sheets with parchment paper (the parchment paper is important in case you have jelly overflow!).  Cream together the butter, sugar, and almond extract, then stir in the flour, being careful not to over mix.  Form dough into 1 1/2 inch balls, roll balls in granulated sugar if desired, and place 2 inches apart on the prepared cookie sheets.  Carefully make a large thumb print (not too deep!) on each dough ball and fill the thumbprint with jelly.  Bake until cookies are light golden and center is bubbling, about 15 to 20 minutes.  Let cool completely before tasting as that jelly is molten!  When cookies have cooled, stack them in an airtight container.  They will stay fresh for at least several days.

Yield: About 28 to 36 cookies (I got 28, the original recipe says 36)

pumpkin whoopie pies

this fall, i've had a minor pumpkin obsession going on. first spiced pumpkin chocolate chip loaves, then pumpkin pie bars and pumpkin spice bundt cake. couple that with my adoration for the baked cookbooks (i've already started looking through the first two books to pick out this year's birthday cake) and i knew these whoopie pies would be killer. these are the first whoopie pies i've ever made. if others are as simple and delicious as these, i better jump on the whoopie pie train, asap.

pumpkin whoopie pies
adapted from baked: new frontiers in baking
30 minutes, makes 14 pies

for the cookies:
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1 1/2 teaspoons ginger
1 1/2 teaspoons cloves
1 cup dark brown sugar
1/2 cup vegetable oil
1 1/2 cups pumpkin puree
1 egg
1/2 teaspoon vanilla extract

for the filling:
1 1/2 cups powdered sugar
1/4 cup (4 tablespoons) unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract

1. preheat your oven to 350F and line a baking sheet with parchment paper. set aside.
2. in a medium bowl, whisk the flour, salt, baking powder, baking soda, and spices and set aside.
3. in a large bowl, whisk the brown sugar and oil until combined. add the pumpkin and whisk until combined. add the egg and vanilla and whisk until combined.
4. add the flour mixture to the wet mixture and whisk until combined.
5. drop a tablespoon to tablespoon and a half (size medium oxo cookie scoop) of batter pn the baking sheet about 1 inch apart. bake for 10 to 12 minutes, until the cookies are starting to brown and a toothpick comes out clean. let the cookies cool completely on the pan while you make the filling.
6. to make the filling, mix all of the ingredients until smooth. beat another minute or two until the filling is light and smooth.
7. when the cookies are cool, put them in pairs based on size and shape. place about a tablespoon of filling on one half and gently press the other cookie onto it. repeat with the rest of the cookies. store in the refrigerator and bring to room temperature before serving.

12/11/12 Table Setting: A Note From ChefElla's Dad

TABLE SETTING:  A NOTE FROM CHEFELLA'S DAD

When I was young my family and I regularly ate dinner together.  My mother would cook and we would sit down to eat.  No t.v., no texting, no computer, and no homework at the table.  While I did not help in the kitchen, I had what I thought was the most important job, setting the table.  My mother would tell me what we were having for dinner and I would set the table accordingly.  I was proud of myself, and I was part of making dinner special.

Looking back on it now, I realize it was a little thing, but it taught me a lot, and while learning to cook is important, learning how to entertain and take care of your guests is just as important.  We eat with our eyes, and sitting down to a beautiful table can enhance any meal.

Things are different now, we eat on the run, we have t.v., text, computers and homework at the table, but it does not mean that you should not sit down to a properly set table.  Take the time to set the table with your little ChefElla's now, and when you have a special dinner they will be be ale to help by setting the table for you.

1.  For more formal dinners, the internet is a great place to see table settings.  There are pictures and

     explanations to help you set your table no matter what you are making.

2.  Do not make setting the table a chore, make it an important part of cooking and entertaining your

     family and guests.  Make sure you recognize your child's effort out loud and at the table.

3.  For special occasions you can have your child do something extra.  Personalized place cards,

     decorations, and even hand written menus will add to the entertainment.  This will also keep

     the kids busy while you are in the kitchen.

     (If crafts are not your thing, you can simply buy decorations, and have your child spend their time

     decorating the table.)

With family dinners, parties, and holidays coming up, it is a great time to introduce your ChefElla to setting the table.

Enjoy

-ChefElla's Dad

pork cutlets with cider mustard sauce

lately, i've been trying even harder than usual not to fall into a dinner rut. for a couple weeks it felt like we were eating the same thing week after week, which got really old - really boring - fast. while flipping through recipes i had made in the last month, i remembered this cook's illustrated special i picked up last year when border's was closing. not only are the recipes scaled for two people, but the majority of them are quick to prepare, just what we need for weeknights when we have an hour and a half window from when we get home to when the baby goes to bed.

this pork fits the bill really well. one of the easiest ways to get out of a chicken breast rut - i can't be the only one that gets stuck in those - is to switch it up with pork cutlets. they're quick cooking and can replace chicken breasts in many chicken recipes. one of my favorite flavor combinations with pork is mustard and apple, and apple cider and grainy mustard make a flavorful and quick pan sauce for sauteed cutlets. serve with a vegetable and dinner's on the table in less than a half an hour.

pork cutlets with cider mustard sauce
adapted from cook's illustrated's cooking for two 2011
20 minutes, serves 2

3/4 pound (12 ounces) boneless pork cutlets
1 tablespoon unsalted butter
1 shallot, minced
1/2 teaspoon flour
1/4 cup chicken broth
1/4 cup apple cider
2 teaspoons whole grain mustard

1. coat the bottom of a skillet with olive oil and heat over medium high heat. while the pan is heating, dry the cutlets and season with salt and pepper. when the pan is hot, add half of the butter and add the cutlets. cook until brown on both sides, about 2-3 minutes per side. remove from pan and keep warm while making the sauce.
2. add the shallot to the pan and cook until soft, about 1 minute. whisk in the flour and cook until slightly browned, about 1 minute. whisk in the chicken broth and apple cider and bring to a boil. reduce heat to low and simmer for a few minutes until slightly thickened.
3. turn off the heat and whisk in the mustard and remaining butter and season with salt and pepper. return the cutlets to the pan and coat with the sauce. serve.

pumpkin spice bundt cake

i should make bundt cakes more often. they're easy to make, feed a lot of people, don't need any fancy styling to look good, and transport well. it doesn't hurt that i've never met one i didn't like. but i suppose that's true of all cakes, not just the bundt variety.

this cake is no different. it's a perfectly spiced pumpkin bundt cake topped with a plain old glaze spiked with cinnamon. it goes really well with coffee in the morning, hits the sweet spot in the afternoon, and makes a great dessert after dinner. 

pumpkin spice bundt cake
adapted from joy the baker cookbook
10 minutes prep, 1 hour bake, 2 hours cool; makes 1 bundt cake

for the cake:
2 cups sugar
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
pinch salt
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
2 cups (15 ounce can) pumpkin puree
4 eggs

for the icing:
2 1/2 cups powdered sugar
1 teaspoon ground cinnamon
6 tablespoons heavy cream or milk

1. preheat your oven to 350F. grease a bundt pan and set aside.
2. to make the cake, in a large bowl, whisk the sugar, flour, baking powder, baking soda, salt, and spices. in a separate, smaller bowl, whisk the oil, milk, vanilla, pumpkin, and eggs together.
3. pour all of the wet ingredients into the dry and fold together. pour the batter into the bundt pan and bake 50 minutes to an hour, or until a toothpick comes out clean. let cool in the pan for 30 minutes before turning out and cooling completely on a wire rack.
4. to make the icing, whisk the powdered sugar and cinnamon. add the heavy cream or milk about 1 tablespoon at a time until it is the desired consistency. pour the glaze over the cake when cool.

thick & rich coconut hot chocolate

the day after jessica posted this recipe for slow cooker coconut hot chocolate i went out and bought the ingredients. and then they sat on my counter for a week before i was able to make it. luckily, one thursday morning, the baby took a nice long nap, and instead of cleaning up the mess of toys on the floor, i made hot chocolate.

as excited about making this hot chocolate, i was also a bit apprehensive. i was afraid blending chocolate and coconut would be too strong on the coconut and not have enough chocolate. i was surprised to be wrong. there is a definite coconut flavor, but it isn't strong or overpowering. without telling jason, the self-professed coconut hater, there was coconut in it, he tried it and liked it.

thick & rich coconut hot chocolate
adapted from how sweet eats
15 minutes, makes 5 cups

this makes a very thick hot chocolate. for a thinner version, whisk in about 3 1/2 cups of milk to the finished hot chocolate. i suggest adding the milk a cup or so at a time to get it to the consistency you like.

2 13 ounce cans coconut milk
14 ounces sweetened condensed milk
4 ounces dark chocolate, chopped
2 tablespoons cocoa powder
1 teaspoon vanilla extract
pinch salt

1. place all ingredients in a medium saucepan over medium low heat. whisk frequently until the mixture is smooth. serve. store cooled leftovers in the refrigerator.