Chicken Korma

Dr. Sweetpea and I both love love LOOOOVE Indian food! I love the mild flavor of Chicken Korma that I had at Indian Restaurants and found an excellent version to make at home! This is super creamy, flavorful, and has a hint of sweetness because of the raisins. Dr. Sweetpea devoured his huge plate, and told me to make this again ASAP. We will be eating this more often :o)

Chicken Korma

(Source: mattawamum.com)

For Marinade:

4 chicken breasts

1 cup plain yogurt

1/2 teaspoon salt

1/2 teaspoon coriander

1/2 teaspoon cayenne/red pepper

1/2 teaspoon tumeric

1 teaspoon garam masala

1 teaspoon cumin

For the Sauce:

2 Tablespoons butter

1 small onion, diced

3 teaspoons garlic, minced

1/2 teaspoon ground ginger

1/2 teaspoon tumeric

1/2 teaspoon cayenne/red pepper (for medium, no cayenne for mild, 1-2 tsp for hot)

1 teaspoon garam masala

1 teaspoon salt

1 teaspoon ground coriander

1 (15oz) can chopped tomatoes

1 (15oz) can coconut milk

4 Tablespoons heavy whipping cream (I omitted)

cashew nuts (about 3/4 cup)

golden raisins (about 1/2 cup)

cilantro and white rice to serve

Cut the chicken into 1″ pieces. Place in a ziploc bag with all the other marinade ingredients and set in the fridge until ready to use (anywhere from 2 hours-24 hours). In a pan over medium high heat, add a little olive oil and cook the chicken in two batches for 4-5 minutes on either side until no longer pink in the center. Melt the butter in a high-sided pan. Add the garlic and onion and cook for 1 minute. Add the spices: ginger, turmeric, cayenne, garam masala, salt, and coriander. Stir for 1 minute. Stir in tomatoes, coconut milk, heavy whipping cream and golden raisins. Bring to a boil, then let simmer for 10 minutes until thickened. Add the cashews right at the end, taste and season according to taste. Garnish with cilantro, cashews and golden raisins. Serve with white rice and garlic naan.

Hearty Beef Stew

Dr. Sweetpea is huge fan of beef stew. In fact, he raves about the beef stew that he used to eat while growing up. I don't have his family's beef stew recipe yet, but I did try to make a delicious one for him. It was -17 with a windchill of -35 this weekend, so I thought it would be perfect to make a hearty beef stew for him. The stew is cooked in the oven for the majority of the time, which makes this a very easy recipe. The only downfall is that the meat wasn't as tender as we would have preferred. There was a discrepancy between the video associated with the recipe and the recipe itself. The video said to cook the stew at 250, while the recipe said 300...I decided to cook the stew at 300, which is probably why the meat was slightly tough. The next time I make this, I'll cook it at 250 to see if the meat is more tender. Regardless, the flavor of the stew was amazing and the vegetables were cooked perfectly.

Hearty Beef Stew

(Source: America's Test Kitchen)

3 pounds chuck-eye roast, cut into 1 1/2-inch cubes

1 1/2 teaspoons table salt

1 teaspoon ground black pepper

3 tablespoons vegetable oil

2 medium onions, chopped coarse (about 2 cups)

3 medium cloves garlic, minced

3 tablespoons unbleached all-purpose flour

1 cup red wine (preferably full-bodied)

2 cups low-sodium chicken broth

2 bay leaves

1 teaspoon dried thyme

6 small boiling potatoes, peeled and halved

4 large carrots, peeled and sliced 1/4-inch thick

1 cup frozen peas (6 ounces), thawed

1/4 cup minced fresh parsley leaves

Heat oven to 300 degrees. Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons of the oil over medium-high heat in large nonreactive soup kettle; add beef to kettle in two separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of oil if needed. Remove meat and set aside. Add onions to now empty kettle; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle. Add stock, bay leaves, and thyme; bring to simmer. Add meat; return to simmer. Cover and place in oven; simmer about 1 hour. Remove kettle from oven, add potatoes and carrots, cover, and return to oven. Simmer until meat is just tender, about 1 hour. Remove stew from oven. (Can be cooled, covered, and refrigerated up to 3 days.) Add peas and allow to stand 5 minutes. Stir in parsley, adjust seasonings, and serve.

Korean Chicken Wings and Pork Patties

Dr. Sweetpea was telling me that when he played football in high school, him and his teammates ate a ton of Korean Chicken Wings from a local grocery store. He hasn't eaten any in over a decade, but he still remembers the distinct taste and how much he loved those wings. So I asked my mom for her recipe so I could make the wings at home for Dr. Sweetpea. To be honest, Dr. Sweetpea was a little skeptical when I bought all the ingredients, but it only took one bite for him to be absolutely blown away! The sweet, salty, spicy flavor and crunchy texture was exactly what he remembered. He told me to never forget how to make these wings!

Korean Chicken Wings

(Source: My mom)

For the wings: 

2 1/2 - 3 pounds chicken wings

Ground Black Pepper

Ground Ginger powder

Salt

2 cloves garlic, minced

2 tablespoons Mirin (sweet rice wine)

1 1/2 tablespoons soy sauce

3 - 4 heaping rounded tablespoons of corn starch

4 heaping rounded tablespoons of Korean Frying Mix

Place the wings in a large mixing bowl. Sprinkle some black pepper, ground ginger powder, and salt over the wings and use your hands to mix everything together. Then add minced garlic, Mirin, soy sauce, and use your hands to mix everything together. Sprinkle the corn starch and Korean Frying Mix over the chicken wings and use your hands to coat the wings with the dry ingredients. Make sure the wings are thoroughly coated with the dry ingredients. Set the wing mixture in the fridge until ready to fry. 

For the Sauce: 

2 cloves garlic, minced

1 small onion, finely chopped

2 tablespoons ketchup

3 tablespoons corn syrup

4 tablespoons soy sauce

2 tablespoons granulated sugar

2 tablespoons gochugaro (Korean red chili pepper powder)

Freshly ground black pepper

Sesame seeds

In a medium sized saucepan, saute the onion in about a tablespoon of vegetable oil until it's slightly translucent. Add the minced garlic and continue to saute for another minute. Add the remaining sauce ingredients to the onion mixture. Cook until the sauce is starting to bubble. Remove from heat and set aside. The sauce will thicken up as it cools down. 

To cook the wings:

Heat vegetable oil in a fryer until it's 375 degrees Fahrenheit. Working in batches, add a few chicken wings into the hot oil and fry until it's golden brown, about 10 - 12 minutes. Use a slotted spoon to remove the chicken wings from the hot oil and place on a paper towel lined plate. Once all the chicken wings are fried, toss them with the sauce mixture until all the wings are coated. Place on a platter and serve! 

Game Day Chili

It's been really cold in Minneapolis, so I decided to make a big batch of Chili to warm us up. Plus, since it's football season, Dr. Sweetpea loved eating this with some tortilla chips while watching football. I think this is by far the best Chili that I've made at home so far. Definitely a keeper for us.

Game Day Chili

(Source: MyRecipes.com)

2 pounds ground chuck

1 medium onion, chopped

3 to 4 garlic cloves, minced

2 (15-ounce) cans pinto beans, rinsed and drained

3 (8-ounce) cans tomato sauce

1 (12-ounce) bottle dark beer (We used Sierra Nevada Pale Ale)

1 (14 1/2-ounce) can beef broth

1 (6-ounce) can tomato paste

1 (4.5-ounce) can chopped green chiles

2 tablespoons chili powder

1 tablespoon Worcestershire sauce

2 teaspoons ground cumin

1 to 2 teaspoons ground red pepper

1 teaspoon paprika

1 teaspoon hot sauce

Garnish: pickled jalapeño pepper slices

Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well. Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.

The Best Pizza Crust Ever

Dr. Sweetpea and I love making pizza at home for an easy weeknight meal. I make the pizza dough from scratch for our pizzas and have tried a variety of recipes. I've tried some that are flat out bad, and others that were great. Then I came across this recipe on AllRecipes.com and read all the reviews. I gave this recipe a try because since has over 1000 reviews saying that it's a great recipe. Needless to say, I'm so glad that I gave this a chance! I think this pizza crust beats all the others that we have tried at home. Even Dr. Sweetpea has mentioned that this is the best pizza crust so far.

Jay's Signature Pizza Crust

(Source: All Recipes)

2 1/4 teaspoons active dry yeast

1/2 teaspoon brown sugar

1 1/2 cups warm water (110 degrees Fahrenheit)

1 teaspoon salt

2 tablespoons olive oil

3 1/3 cups all purpose flour

In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.

Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Stuffed Pork Chops with Gravy

Dr. Sweetpea is a huge fan of pork chops and I wasn't until now. One of my New Years Resolution was to learn to cook more meat dishes without overcooking/drying the meat out. Since pork is such a lean cut of meat, it's so easy to overcook it and as a result the pork is extremely hard once it's cooked. Then I came across this recipe where it brined the meat prior to cooking, and I personally think brining and using a meat thermometer is what really perfected our pork chops. Dr. Sweetpea devoured his pork chops and told me it's the best that he has had, ever!

Stuffed Pork Chops with All Purpose Gravy

(Source: America's Test Kitchen)

Chops

4 bone-in rib loin pork chops 1 1/2 inches thick (about 12 ounces each)

3/4 cup packed light brown sugar

1/2 cup kosher salt (Diamond Crystal), or 6 tablespoons Morton Kosher Salt, or 1/4 cup table salt

Ground black pepper

1 tablespoon vegetable oil

Stuffing

3 tablespoons unsalted butter

1 small onion, diced small

1 medium rib celery, diced small

1/2 teaspoon table salt

2 cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)

2 teaspoons minced fresh thyme leaves

1 tablespoon minced fresh parsley leaves

2 cups bread cubes (1/4 inch cubes) from 1 baguette

2 tablespoons heavy cream

1/8 teaspoon ground black pepper

FOR THE CHOPS: Cut a small pocket through the side of each chop. Dissolve the sugar and salt in 6 cups of cold water inn a gallon-size, zipper-lock plastic bag. Add the pork chops and seal the bag, pressing out as much air as possible. Refrigerate until fully seasoned, about 1 hour.

FOR THE STUFFING: Melt the butter in a 12-inch skillet over medium heat until the foaming subsides. Add the onion, celery, and salt and cook until the vegetables are softened and beginning to brown, about 10 minutes. Add the garlic and herbs and cook until fragrant, about 1 minute. Transfer to a medium bowl, add the bread cubes, cream, and pepper, and toss well to combine. Using a rubber spatula, press the stuffing lightly against the sides of the bowl until it comes together.

TO STUFF, SEASON, AND COOK THE CHOPS: Adjust an oven rack to the lower-middle position, place a shallow roasting pan or rimmed baking sheet on the rack, and heat the oven to 450 degrees. Remove the chops from the brine, rinse, and pat dry with paper towels. Place one quarter of the stuffing (about 1/3 cup) in the pocket of each pork chop. Season the chops with pepper.

Heat the oil in a heavy-bottomed 12-inch skillet over high heat until shimmering. Lay the chops in the skillet and cook until well browned and a nice crust has formed, about 3 minutes. Turn the chops over with tongs and cook until well browned and a nice crust has formed on the second side, 2 to 3 minutes longer.

Using the tongs, transfer the chops to the preheated pan in the oven. Roast until an instant-read thermometer inserted into the center of the stuffing registers 130 degrees, about 15 minutes, turning the chops over once halfway through the cooking time. Transfer the chops to a platter, tent loosely with foil, and let rest at least 5 minutes. Check the internal temperature; it should register 145 degrees.

All Purpose Gravy

(Source: America's Test Kitchen)

1 small carrot, peeled and chopped into rough 1/2-inch pieces (about 1/2 cup)

1 small rib celery, chopped into rough 1/2-inch pieces (about 1/2 cup)

1 small onion, chopped into rough 1/2-inch pieces (about 3/4 cup)

3 tablespoons unsalted butter

1/4 cup unbleached all-purpose flour

2 cups low-sodium chicken broth

2 cups low-sodium beef broth

1 bay leaf

1/4 teaspoon dried thyme

5 whole black peppercorns

Salt and ground black pepper

In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.

Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.

Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.

Soft and Chewy Dinner Rolls

I rarely make dinner rolls from scratch at home because yeast can be very finicky and it's also very time consuming. However, when I came across this recipe that listed instant potato flakes as an ingredient, I wanted to try making these at home to see how they would taste. Honestly? I was blown away by how good these rolls are!!! They weren't super complicated to make and the rolls were super tender. Definitely a keeper for us.

Soft and Chewy Dinner Rolls

(Source: Cooks Country)

1 1/4 cups water, heated to 110 degrees

2 tablespoons extra-virgin olive oil

1 tablespoon sugar

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

3 cups all-purpose flour

1/2 cup instant potato flakes

Salt

1 egg, lightly beaten

Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Line baking sheet with parchment paper. Grease large bowl.

Whisk water, oil, sugar, and yeast in liquid measuring cup until yeast dissolves. In bowl of stand mixer fitted with dough hook, mix flour, potato flakes, and 1½ teaspoons salt until combined. With mixer on low, add water mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and knead until dough is smooth and comes away from sides of bowl, about 6 minutes.

Turn dough onto lightly floured counter and knead briefly to form smooth, cohesive ball. Transfer dough to prepared bowl and turn to coat. Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes.

Punch down dough on lightly floured work surface. Divide dough into quarters and cut each quarter into 3 equal pieces. On clean surface, form each piece into rough ball by pinching and pulling the edges under so that the top is smooth. Then cup each round with your palm and move in a circular motion on an unfloured surface to shape a smooth ball. Transfer to prepared baking sheet. Cover loosely with plastic wrap and return to turned-off oven until doubled in size, about 20 minutes. (Or refrigerate rolls for up to 24 hours.)

Remove rolls from oven and discard plastic wrap. Heat oven to 400 degrees. Brush rolls with egg and sprinkle evenly with ½ teaspoon salt. Bake until golden brown, about 15 minutes, rotating sheet halfway through cooking. Cool rolls on sheet 10 minutes. Serve.

Almond Tart Bars

One thing that I absolutely love about the Chicago Tribune is that they have the best Christmas Cookie Recipes around the holidays. Even though I no longer live in the Windy City, I still keep an eye out for for holiday cookie section in November. The recipes are always tested, no fail, and delicious. I'm not surprised that Dr. Sweetpea and I were blown away the Almond Tarts.

Almond Tart Cookies

(Source: Chicago Tribune)

Pastry crust:

2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 sticks (12 tablespoons) unsalted butter, softened

1 cup sugar

1 egg

1 teaspoon vanilla

12 ounces seedless raspberry jam

Frangipane filling:

8 ounces almond paste

2/3 cup sugar

1 teaspoon finely grated lemon zest

1/2 stick (4 tablespoons) unsalted butter, softened

4 eggs

2 teaspoons vanilla

2 teaspoons light rum, optional

Lemon drizzle:

1 1/4 cups confectioners' sugar

1 tablespoon water

2 tablespoons fresh lemon juice

Heat the oven to 375 degrees. Lightly grease a 10-by-15-inch jelly roll pan and line with parchment paper, the paper extending a few inches up two sides like a sling. (This will make it easier to remove bars after baking.)

For the pastry crust, whisk together the flour, baking powder and salt in a small bowl. Beat the butter and sugar with an electric mixer at medium-high speed (or high speed with a hand-held) until pale and fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the speed to low, and add the flour mixture, mixing just until combined.

Pat the dough into the prepared pan, and prick all over with a fork. Bake until the top is golden, 15-20 minutes. Cool slightly. Spread the raspberry jam evenly over the cooked crust.

For the frangipane filling, using a food processor or mixer, combine the almond paste, sugar and lemon zest until well mixed. Mix in the butter. Then add the eggs, 1 at a time, then the vanilla and rum. The mixture should be smooth and homogenous. Pour the filling over the raspberry preserves; even out the layer to completely cover the crust. Bake until the top is golden, 20-30 minutes. (The mixture may bubble in the oven, but it will flatten as it cools.) Remove from the oven, and cool completely in the pan on a rack.

For the lemon drizzle, place the confectioners' sugar, water and lemon juice in a small bowl; whisk until smooth and creamy. Drizzle over the cooled bars, and let sit for 1-2 hours until the glaze hardens. Slice into 2-by-1 1/2-inch bars.

Honey Toast

This is by far the tastiest and easiest toast to make for breakfast. My mom made this for me while I was home for the holidays, and I devoured it! Definitely a keeper recipe :o)

Honey Toast

(Source: My mom)

Thick slices of bread (mine were about 3 inches thick)

Butter,

Honey

Preheat oven to 350 degrees. In each slice of bread, make 3 horizontal incisions and 3 vertical incisions with a serrated knife but not all through. Melt a few tablespoons of butter in the microwave and mix in honey until sweetened (if I use 1 tablespoon butter, then I use 1 1/2 tablespoons honey).You can use more honey if you prefer. Spread the honey/butter mixture on each slice of bread. Bake in the preheated oven until the sides and top of the bread are browned. Serve with whipped cream. 

Galbi Chim

This is one of my favorite Korean dishes of all time. Braised Korean Short Ribs are slow cooked so they are fall off the bone tender. Plus, the sauce has the perfect amount blend of sweet/salty so it complements the short ribs very well too. I always request this when I visit my parents, and my mom made this for me for my Christmas meal. Another perk? I have my mom's recipe now too! This is definitely a keeper and something I'll try making myself one day for me and Dr. Sweetpea.

Kalbi Chim (Aka Braised Korean Short Ribs)

(Source: My mom)

4 1/2 pounds thick cut, bone in short ribs***
1/4 cup granulated sugar
1/4 cup mirin
1/2 cup soy sauce
1/2 cup water
1 tablespoon ginger, finely chopped
4 cloves garlic, finely chopped
1/2 of an asian pear, finely grated (optional)
1/4 cup green onion, sliced
1 - 2 tablespoons sesame oil
Black Pepper
1 large carrot, cut into large chunks and edges rounded
1/2 a large daikon radish, cut into large chunks
1 medium onion, cut into large chunks

Place the bone-in short ribs in a large stockpot filled with water. Leave the meat in this pot for about two hours to rinse the meat of access blood. Drain pot and using a sharp knife, cut the short ribs into large chunks with the bone attached onto each piece of meat. Using a small knife, cut two little slits into each piece of meat (about 2/3  of the way through the meat but not all the way to the bone). Once this has been done to all the short ribs, place them back into the empty stockpot.

In a large bowl, mix the sugar, mirin, soy sauce, and water. In a blender, add the chopped ginger, garlic, pear, and green onion. Puree this mixture together. If it's not pureeing well, add a few tablespoons of water to help it along. Add this pureed mixture into the soy sauce mixture and mix well. Set aside.

Add 2 cups of water into the stockpot containing the shortribs. Add half of the soy sauce mixture into the stockpot and stir. Place on stove and cook on high until it comes to a rolling boil. Reduce the heat to medium and cook for 1 hour. After 1 hour has gone by, skim some of the fat off the surface. Add the remaining soy sauce mixture and the carrot, onion, and daikon radish. Bring the mixture to a rolling boil again on high then reduce the heat to medium and cook another hour. Taste the sauce that is in the stockpot and add more soy sauce, sugar, and mirin to taste. My mom added about another 1/4 cup of soy sauce and a few spoonfuls of sugar and mirin. Cool and serve with rice.


***To give you an idea of what your short ribs should look like, I found an image online and posted it below. This cut of meat is typically called Flanken Style Short Ribs*** Picture from Finecooking.com

Christmas Cookies 2015

I made a ton of Christmas Cookies this year to give away and they were a huge hit! I didn't get a chance to take pictures of all of them, but I've made sure to post the recipes for all the ones that I've made below.

Chocolate Turtle Cookies

(Source: America's Test Kitchen)

1 cup all-purpose flour

1/3 cup cocoa powder

1/4 teaspoon salt

8 tablespoons unsalted butter (1 stick), softened

2/3 cup sugar

1 large egg, separated, plus 1 egg white

2 tablespoons milk

1 teaspoon vanilla extract

1 cup finely chopped pecans

14 soft caramel candies

3 tablespoons heavy cream

Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.

Whisk egg whites in bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Bake until set, 10 to 12 minutes, switching and rotating sheets halfway through baking.

Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentations with teaspoon measure. Fill each with 1/2 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.

Citrus White Chocolate Macaroons

(Source: Kraft)

1 pkg. (14 oz.) flaked Coconut

3 ounces White Chocolate, finely chopped

2/3 cup sugar

6 tablespoons flour

1/4 teaspoon salt

4 egg whites

2 teaspoons lemon zest

1 teaspoon almond extract

1 ounce Semi-Sweet Chocolate, melted

Heat oven to 325°F. Combine coconut, white chocolate, sugar, flour and salt in large bowl. Add egg whites, lemon zest and almond extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto lightly greased and floured baking sheets. Bake 20 min. or until edges of macaroons are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. Drizzle with melted chocolate.

Oatmeal Carmelitas

(Source: Pillsbury)

• Crust

  2 cups All Purpose or Unbleached Flour

  2 cups quick-cooking rolled oats

  1 1/2 cups firmly packed brown sugar

  1 teaspoon baking soda

  1/2 teaspoon salt

  1 1/4 cups margarine or butter, softened

  
  

  Filling

  1 (12.5-oz.) jar (1 cup) caramel ice cream topping

  3 tablespoons All Purpose or Unbleached Flour

  1 (6-oz.) pkg. (1 cup) semisweet chocolate chips

  1/2 cup chopped nuts

  
  

  Heat oven to 350°F. Grease 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350°F. for 10 minutes. Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well. Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture. Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.

Cream Cheese Roll Out Cookies

(Source: Taste of Home)

1 cup butter, softened

1 package (3 ounces) cream cheese, softened

1 cup sugar

1/4 teaspoon salt

1 egg

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

Frosting:

3 cups confectioners' sugar

1/3 cup butter, softened

1 1/2 teaspoons vanilla extract

2 to 3 tablespoons 2% milk

Food coloring, optional

Assorted sprinkles or candies

In a large bowl, cream butter, cream cheese, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Refrigerate, covered, 1-2 hours or until firm enough to roll. Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured cookie cutters. Place 1 in. apart on ungreased baking sheets.

Bake 7-8 minutes or until edges are lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely. In a small bowl, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add food coloring. Decorate cookies with frosting and sprinkles. Yield: about 7 dozen.

Beef Wellington with Root Vegetable Gratin

Dr. Sweetpea has been asking me to make Beef Wellington for him for moooooonnnnths. I've always been intimidated by the recipes I found online because they always seemed very labor intensive, but still gave Tyler Florence's recipe a try and it turned out fantastic. Also, as a side, I decided to make a root vegetable gratin since Dr. Sweetpea loves root vegetables. Needless to say, this is one of the most labor intensive meals that I've made at home but it was absolutely delicious. This was the perfect meal to eat around the holidays. Definitely a keeper for us.

Beef Wellington with Root Vegetable Gratin

(Source: Tyler Florence)

For the Duxelles:

3 pints (1 1/2 pounds) white button mushrooms

2 shallots, peeled and roughly chopped

4 cloves garlic, peeled and roughly chopped

2 sprigs fresh thyme, leaves only

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

For the Beef:

1 (3-pound) center cut beef tenderloin (filet mignon), trimmed

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

12 thin slices prosciutto

6 sprigs of fresh thyme, leaves only

2 tablespoons Dijon mustard

Flour, for rolling out puff pastry

1 pound puff pastry, thawed if using frozen

2 large eggs, lightly beaten

1/2 teaspoon coarse sea salt

Minced chives, for garnish

Green Peppercorn Sauce, recipe follows

Roasted Fingerling Potatoes

Warm Wilted Winter Greens, recipe follows

Green Peppercorn Sauce:

2 tablespoons olive oil

2 shallots, sliced

2 cloves garlic, peeled and smashed

3 sprigs fresh thyme, leaves only

1 cup brandy

1 box beef stock

2 cups cream

2 tablespoons grainy mustard

1/2 cup green peppercorns in brine, drained, brine reserved

For the Beef:

To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.

Preheat oven to 425 degrees F. On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.

Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife - this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.

Green Peppercorn Sauce:

Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

Root Vegetable Gratin

(Source: Cooks Illustrated)

1 tablespoon plus 1 1/2 cups water

1 1/2 teaspoons Dijon mustard

2 teaspoons all purpose flour

Salt and pepper

2/3 cup dry white wine

1/2 cup heavy cream

1/2 onion, chopped fine

1 1/4 teaspoons minced fresh thyme

1 garlic clove, minced

2 pounds Yukon Gold potatoes, peeled and sliced lengthwise ⅛ inch thick

1 large celery root (1 pound), peeled, quartered, and sliced ⅛ inch thick

1 pound rutabaga, peeled, quartered, and sliced ⅛ inch thick

3/4 cup panko bread crumbs

1 1/2 ounces Parmesan cheese, grated (3/4 cup)

4 tablespoons unsalted butter, melted and cooled

Adjust oven rack to middle position and heat oven to 375 degrees. Grease 13 by 9-inch baking dish. Whisk 1 tablespoon water, mustard, flour, and 1 1/2 teaspoons salt in medium bowl until smooth. Add wine, cream, and remaining 1 1/2 cups water; whisk to combine. Combine onion, thyme, garlic, and 1/4 teaspoon pepper in second bowl.

Layer half of potatoes in prepared dish, arranging so they form even thickness. Sprinkle half of onion mixture evenly over potatoes. Arrange celery root and rutabaga slices in even layer over onions. Sprinkle remaining onion mixture over celery root and rutabaga. Layer remaining potatoes over onions. Slowly pour water mixture over vegetables. Using rubber spatula, gently press down on vegetables to create even, compact layer. Cover tightly with aluminum foil and bake for 50 minutes. Remove foil and continue to bake until knife inserted into center of gratin meets no resistance, 20 to 25 minutes longer.

While gratin bakes, combine panko, Parmesan, and butter in bowl and season with salt and pepper to taste. Remove gratin from oven and sprinkle evenly with panko mixture. Continue to bake until panko is golden brown, 15 to 20 minutes longer. Remove gratin from oven and let stand for 25 minutes. Serve.

Spritz Cookies

Since it's December, it's Christmas Cookie baking season again! And to kick off the season, I decided to bake a batch of Spritz Cookies. I've had these before, but I've never made them until this year. These are incredibly easy to make and tastes absolutely divine! Dr. Sweetpea couldn't get enough of these.

Spritz Cookies

(Source: America's Test Kitchen)

1 large egg yolk

1 tablespoon heavy cream

1 teaspoon vanilla extract

1 cup unsalted butter (2 sticks), softened (about 70 degrees)

2/3 cup sugar (about 4 3/4 ounces)

1/4 teaspoon table salt

2 cups unbleached all-purpose flour (10 ounces)

Adjust oven rack to middle position; heat oven to 375 degrees. In small bowl, beat yolk, cream, and vanilla with fork until combined; set aside.

In standing mixer, cream butter, sugar, and salt at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down bowl with rubber spatula. With mixer running at medium speed, add yolk/cream mixture and beat until incorporated, about 30 seconds. Scrape down bowl. With mixer running at low speed, gradually beat in flour until combined. Scrape down bowl and give final stir with rubber spatula to ensure that no flour pockets remain.

If using cookie press to form cookies, follow manufacturer's instructions to fill press; if using pastry bag, follow illustrations 1 through 3 below to fill bag. Press or pipe cookies onto ungreased baking sheets, spacing them about 1 1/2 inches apart. Bake one sheet at a time until cookies are light golden brown, 10 to 12 minutes, rotating baking sheet halfway through baking time. Cool cookies on baking sheet until just warm, 10 to 15 minutes; using metal spatula, transfer to wire rack and cool to room temperature.

Lasagna Bolognese

Dr. Sweetpea and I both love Bolognese sauce. Super meaty, flavorful, and delicious on pasta. So when I came across this Lasagna Bolognese recipe, I gave it a try, and needless to say, it was a massive hit! Dr. Sweetpea was a little apprehensive at first, but he loved it after his first bite. Infact, he even said this is the best lasagna that I've made, ever! This is definitely a keeper recipe for us, and it'll be something I make regularly going forward.

Lasagna Bolognese

(Source: Bon Appetit)

Bolognese sauce:

1 large onion, coarsely chopped

1 medium carrot, peeled, coarsely chopped

1 celery stalk, coarsely chopped

2 tablespoons olive oil

1 pound ground beef chuck

1 pound ground pork

4 ounces pancetta (Italian bacon), finely chopped

Kosher salt, freshly ground pepper

1 cup dry white wine

1 cup whole milk

1 (14.5-ounce) can crushed tomatoes

3 cups low-sodium chicken broth, divided

Fresh pasta dough:

1/2 teaspoons kosher salt

3 cups all-purpose flour, plus more

4 large eggs, room temperature

Béchamel:

5 tablespoons unsalted butter

1/4 cup all-purpose flour

4 cups whole milk, warmed

Pinch of freshly ground nutmeg

Kosher salt

Assembly:

Kosher salt

Unsalted butter, room temperature (for dish)

2 cups finely grated Parmesan

Special equipment: A pasta maker

PREPARATION

Up to two days ahead, make the Bolognese sauce:

Pulse onion, carrot, and celery in a food processor until finely chopped. Heat olive oil in a large heavy pot over medium heat. Add ground beef, ground pork, pancetta, and vegetables; cook, breaking up ground meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25–30 minutes; season with salt and pepper. Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes. Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8–10 minutes. Add tomatoes and 2 cups broth; bring to a boil, reduce heat, and simmer, adding water by 1/2-cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2 1/2–3 hours. Let sauce cool, then cover and chill at least 12 hours or up to 2 days. (Letting the sauce sit will give it a deeper, richer flavor.)

Up to one day ahead, make the fresh pasta dough: (I bought a box of dried boil and bake lasagna noodles instead)

Whisk salt and 3 cups flour in a large bowl, make a well in the center, and crack eggs into well. Mix eggs with a fork, then slowly mix in flour until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, dusting lightly with flour if sticky, until smooth, about 5 minutes (it will be fairly stiff). Wrap in plastic; let sit until dough holds an indentation when pressed, 1–2 hours.

Chill dough if you are not rolling it out right away. Bring to room temperature before rolling out, about 1 hour.

Make the noodles

Set pasta maker to thickest setting; dust lightly with flour. Divide dough into 4 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers . Fold dough as needed to fit and run through again. Repeat without folding, adjusting machine to thinner settings after every pass and dusting with flour if sticky, until pasta sheet is 1/16" thick (setting 8 on most machines). Place pasta sheets on a lightly floured surface and cut crosswise into 16 8"-long noodles. If making noodles ahead, stack on a baking sheet with a piece of parchment paper between each layer. Cover with plastic wrap; chill.

Make the béchamel

Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute. Whisk in warm milk, 1/2-cupful at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8–10 minutes; add nutmeg and season with salt. Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface; let cool slightly. Chill if not using right away.

Day of, reheat the sauces:

Combine Bolognese sauce and remaining 1 cup broth in a large saucepan over medium heat, and heat until sauce is warmed through. Meanwhile, if you made the béchamel ahead of time, heat in a medium saucepan over low heat just until warmed through (you don't want to let it boil).Cook the noodles

Working in batches, cook fresh lasagna noodles in a large pot of boiling salted water until just softened, about 10 seconds. Remove carefully with tongs and transfer to a large bowl of ice water; let cool. Drain noodles and stack on a baking sheet, with paper towels between each layer, making sure noodles don't touch (they'll stick together).

Assemble the lasagna

Preheat oven to 350°F. Coat a 13x9" baking dish with butter.

Spread 1/4 cup béchamel in the prepared baking dish. Top with a layer of noodles, spread over a scant 3/4 cup Bolognese sauce, then 1/2 cup béchamel, and top with 1/4 cup Parmesan. Repeat process 7 more times, starting with noodles and ending with Parmesan, for a total of 8 layers. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50–60 minutes. Let lasagna sit 45 minutes before serving. Lasagna can be assembled 12 hours ahead. Cover and chill. Let sit at room temperature 2 hours before baking. Cook, covered with foil until the last 20 minutes, then finish cooking uncovered.

How to use store bought lasagna noodles instead of making homemade:

Fresh store-bought: Available in the refrigerated section of specialty stores and Italian grocers. Usually a bit thicker than what our recipe calls for but still a good choice. Buy 1 1/2 pounds. Sizes vary by shop; if needed, trim the noodles during assembly to fill pan without much overlap. Dried: If you spot imported dried egg noodles, they're worth the splurge, but standard supermarket durum wheat will work just fine (avoid no-boil, though). Supermarket noodles are thicker, so make fewer layers. Cook 24 noodles (1–1 1/2 boxes) per package instructions; divide sauces evenly among 6 layers. Trim noodles as needed.

Roasted Garlic Hummus

Dr. Sweetpea is a huge fan of store bought hummus. I always end up buying a big tub of hummus since he goes through it on a weekly basis. I've heard from many people that making hummus is super easy at home, and since we recently bought a brand new food processor, I decided to give it a whirl, and we're loving it!!! So easy, creamy, garlicy, and it's much cheaper than buying the tubs. Dr. Sweetpea couldn't stop raving about how good the hummus is! I'm going to try making roasted red pepper hummus next time :o)

Roasted Garlic Hummus

(Source: America's Test Kitchen)

2 heads garlic

2 tablespoons extra-virgin olive oil, plus extra for drizzling

2 thinly sliced garlic cloves

3 tablespoons juice from 1 to 2 lemons

1/4 cup water

6 tablespoons tahini, stirred well

1 (14-ounce) can chickpeas, drained and rinsed **See Note Below**

1/2 teaspoon table salt

Pinch cayenne

2 teaspoons chopped fresh parsley

Remove outer papery skins from garlic; cut top quarters off heads and discard. Wrap garlic in foil and roast in 350-degree oven until browned and very tender, about 1 hour. Meanwhile, heat olive oil and 2 thinly sliced garlic cloves in small skillet over medium-low heat. Cook, stirring occasionally, until golden brown, about 15 minutes. Using slotted spoon, transfer garlic slices to paper towel-lined plate and set aside; reserve oil. Once roasted garlic is cool, squeeze cloves from their skins (you should have about 1/4 cup).

Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and garlic cooking oil in second small bowl or measuring cup.

Process chickpeas, roasted garlic puree, salt, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

Transfer hummus to serving bowl, sprinkle toasted garlic slices and parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

**Note**  For super creamy hummus, toss the rinsed and drained chickpeas with baking soda (1 1/2 teaspoons per 14-ounce can) and then heat them in the microwave or in a skillet over medium heat for 2 to 3 minutes until the beans are hot. Transfer the beans to a large bowl and wash with three or four changes of cold water, all the while agitating the beans vigorously between your hands to release the skins, which will float easily away. Easy, creamy hummus? Yes, please.