Molasses Spice Cookies

It wouldn't  be Christmas Cookie season without some Molasses Spice Cookies! These cookies are are super flavorful and chewy that they'll blow you away! Even Dr. Sweetpea who never liked molasses cookies loved these!

Molasses Spice Cookies

(Source: America's Test Kitchen)

1/3 cup granulated sugar, plus 1/2 cup for rolling

2 1/4 cups all purpose flour

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon baking soda

1/2 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon ground pepper

1/4 teaspoon salt

12 tablespoons unsalted butter, softened

1/3 cup packed dark brown sugar

1 large egg yolk

1 teaspoon vanilla extract

1/2 cup molasses 

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Spread 1/2 cup granulated sugar in shallow dish. Whisk flour, cinnamon, ginger, baking soda, cloves, allspice, pepper, and salt together in bowl. 

Using stand mixer fitted with paddle, beat butter, brown sugar, and remaining 1/3 cup granulated sugar on medium speed until fluffy, 3 to 6 minutes. Add egg yolk and vanilla and beat until combined. Add molasses and beat until incorporated, about 30 seconds. Reduce speed to low, slowly add flour mixture, and mix until combined (dough will be soft). (I always refrigerate the dough for a few hours so it can harden up and it'll be easier to roll into balls)

Working with 2 tablespoons of dough at a time, roll into balls with your wet hands, then roll balls in granulated sugar; space balls 2 inches apart on prepared sheets. Bake, 1 sheet at a time, until edges are set and begging to brown but centers are still soft and puffy, 10 - 12 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 10 minutes. Serve warm or transfer to wire rack and let cool completely before serving. 

Maple Pecan Swirls

I've never made spiral cookies before, but when I saw the recipe for Maple Pecan Swirls, I HAD to make them! I mean, who doesn't love anything with a maple flavor or pecans?!?! These cookies were super simple to make and so tasty! I sent some of these cookies to work with Dr. Sweetpea and the nurses at the hospital LOVED them! Even Dr. Sweetpea mentioned that these cookies are among his favorites :o)

Maple Pecan Swirls

(Source: America's Test Kitchen) 

2 1/2 cups all purpose flour

1/2 cup superfine sugar

1/4 cup packed light brown sugar

1/4 teaspoon salt

16 tablespoons unsalted butter, cut into 16 pieces and softened

1 ounce cream cheese, softened

2 teaspoons vanilla extract

1 1/2 cups pecans, toasted

1/4 cup maple syrup

2 large eggs, separated

1/4 cup turbinado sugar

Using stand mixer fitted with paddle, mix flour, superfine sugar, brown sugar, and salt on low speed until combined. Add butter, 1 pieces at a time, and mix until crumbly, 1 to 2 minutes. Add cream cheese and vanilla and beat until mixture begins to form large clumps, about 30 seconds. Knead dough by hand, just until it forms cohesive mass. Form dough into 7 inch square, wrap square in plastic wrap, and refrigerate for 30 minutes. 

Pulse pecans in food processor until finely ground, about 10 pulses. While pulsing, add maple syrup in steady stream; add egg yolks and process until combined. Refrigerate until needed. Meanwhile, roll chilled dough between 2 large sheets of parchment paper into 11 by 16 inch rectangle refrigerate for 30 minutes. 

Line 2 baking sheets with parchment. Spread pecan filling evenly over dough, leaving 1/2 inch border around edges. With long end facing you, roll dough tightly into log and seal seam. Wrap dough in parchment and refrigerate for at least 30 minutes or up to 24 hours. Adjust oven rack to middle position and heat oven to 375 degrees. Sprinkle turbinado sugar on parchment and roll log in sugar. Slice 1/2 inch off ends, then slice dough into 1/4 inch thick round; space rounds evenly on prepared sheets. Lightly beat egg whites; brush rounds with whites. Bake, 1 sheet at a time, until light golden brown, about 12 minutes, rotating sheet halfway through baking. Transfer cookies to wire rack. Repeat with remaining rounds. Let cookies cool completely before serving. 

Rum Cake

I think one of the quintessential cakes to have around the holiday are Rum Cakes. I've been searching for a really good Rum Cake recipe for a while and saw one on King Arthur Flour's website. I'm SO glad I went with the recipe from King Arthur because it's super moist and has the perfect amount of rum in the glaze. The only thing I did differently was made these into into mini bundt cakes, so I baked them for a shorter amount of time. Dr. Sweetpea raved about how good these cakes were!

Caribbean Rum Cake

(Source: King Arthur Flour)

RUM CAKE BASE

2 cups All-Purpose Flour

1 1/2 cups sugar

1/2 cup unsalted butter, softened

1/2 cup instant vanilla pudding mix, dry

2 teaspoons baking powder

1 teaspoon salt

1/2 cup vegetable oil

1/2 cup milk

4 large eggs

1/2 cup rum, plain or spiced

2 teaspoons vanilla extract

1/4 teaspoon butter-rum flavor (optional but excellent)

1/4 cup pecan or almond flour, for dusting baking pan

RUM SOAKING SYRUP

8 tablespoons (1/2 cup) unsalted butter

1/4 cup water

1 cup sugar

1/4 teaspoon salt

1/2 cup rum, plain or spiced

1/2 teaspoon vanilla extract

Preheat oven to 325°F. Place all of the cake ingredients except the rum, vanilla, and butter-rum flavor in a bowl and beat on medium speed for 2 minutes. Be sure to scrape down the bowl after one minute. Add the rum, vanilla, and flavor to the batter and beat at low speed for another minute.

Spritz a 10- to 12-cup Bundt pan with cooking spray. Sprinkle on the pecan or almond flour and turn the pan to coat evenly. Set aside. Pour the batter into the prepared pan and spread level with a spatula.

Bake the cake for 45 to 55 minutes. When done, the cake will test clean on a cake tester.

Leave the cake in the pan to cool slightly while you make the soaking syrup.

In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.

Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.

Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, place it in the oven, turn the oven to 350°F, and warm for 5 to 10 minutes, to soften the syrup. Remove from the oven, and tip the cake onto the serving plate.

Serve with hot coffee or tea. The cake is very moist, fragrant and potent. Wrap securely (or place under a cake cover) and store at room temperature for several days. Freeze for longer storage, up to 1 month.

NOTE: For my smaller bundt cakes, I reduced the baking time to about 30-35 minutes.

Peppermint Mocha Cookies

It's the holiday season again so that means baking tons and tons of Christmas Cookies! I came across these Peppermint Mocha Cookies on Pinterest earlier this year and saved the recipe to make around the holidays. Dr. Sweetpea said these are among the best Christmas Cookies that he has tried. I actually doubled the recipe and will post my doubled version below.

Peppermint Mocha Cookies

(Source: Sally's Baking Addiction)

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 cup packed light or dark brown sugar

2 large egg, at room temperature

2 teaspoon pure vanilla extract

2 teaspoon peppermint extract

2 cups all-purpose flour (spoon & leveled)

1 cup + 4 Tablespoons unsweetened natural cocoa powder

2 teaspoon baking soda

4 teaspoons espresso powder

2/8 teaspoon salt

2 cups  mini semi-sweet chocolate chips

16 ounces white chocolate, coarsely chopped

6 large candy canes, crushed

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg, vanilla and peppermint extracts on high speed. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Switch to high speed and beat in the chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes-- if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls and place on the baking sheets.

Bake the cookies for 8-9 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

Melt the chopped white chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the white chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Sprinkle crushed candy canes on top of the chocolate. Repeat with the rest of the cooled cookies. Place the baking sheet into the refrigerator to help the chocolate set. 

Sweet and Sour Chicken

We order Chinese takeout very few times a year since it's always greasy and super unhealthy. On the rare occasion when eat Chinese, Dr. Sweetpea either always orders General Tso's Chicken or Sweet and Sour Chicken. I was browsing one of my food magazines that I subscribe to and noticed they had a Sweet and Sour Chicken recipe in there and finally decided to make it at home. It only took one bite for Dr. Sweetpea to tell me that he's never going to order takeout again because the homemade version is the best that he's ever had. 

Sweet and Sour Chicken

(Source: Cooks Country)

Sauce

1/2 cup pineapple juice

1/2 cup orange juice

1/2 cup distilled white vinegar

1/2 cup sugar

3 tablespoons ketchup

1/4 teaspoon red pepper flakes

1/8 teaspoon salt

1 tablespoon cornstarch

Chicken

1 pound boneless, skinless chicken breasts, cut crosswise on slight bias into 1/2­ inch­ wide strips

Salt and pepper

1 cup (5 ounces) all­ purpose flour

1 cup (4 ounces) cornstarch

2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/4 cups water

3 tablespoons plus 2 quarts peanut or vegetable oil

2 red bell peppers, stemmed, seeded, and cut into 1­inch pieces

6 scallions, cut into 1­inch pieces

FOR THE SAUCE: Combine pineapple juice, orange juice, vinegar, ½ cup water, sugar, ketchup, pepper flakes, and salt in medium saucepan and bring to boil over medium­high heat. Reduce heat to medium and simmer until reduced to 1½ cups, 8 to 10 minutes. Dissolve cornstarch in 1 tablespoon cold water, whisk into sauce, and cook until thickened, about 1 minute. Transfer sauce to 2­cup liquid measuring cup; set aside.

FOR THE CHICKEN: Set wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels. Line large plate with triple layer of paper towels. Pat chicken dry with paper towels and season with salt and pepper.

Whisk flour, cornstarch, baking powder, baking soda, 2 teaspoons salt, and 1 teaspoon pepper together in large bowl. Whisk in water and 3 tablespoons oil until smooth. Submerge half of chicken in batter, stirring to thoroughly coat.

Add remaining 2 quarts oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 375 degrees. Working quickly, with 1 piece of chicken at a time, use fork to spear chicken in batter and carefully drop into hot oil. (Use second fork to help release chicken into oil.) Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees.

Fry, stirring gently to prevent pieces from sticking together, until chicken is golden and cooked through, 2 to 3 minutes. Transfer chicken to paper towel–lined side of prepared rack. Let drain for 30 seconds, then move to unlined side of rack. Return oil to 375 degrees, submerge remaining chicken in remaining batter, and repeat frying with remaining chicken.

Turn off heat, add bell peppers to oil, and fry, stirring constantly, until softened, about 1 minute. Transfer to prepared plate. Add scallions to oil and fry until tender, about 5 seconds. Transfer to plate with peppers. Blot vegetables with paper towels to remove excess oil.

Microwave sauce until hot, about 1 minute. Gently toss chicken, bell peppers, scallions, and 1 cup sauce in large bowl to combine; transfer to platter. Serve immediately, passing remaining sauce separately.

Hawaiian Sweet Rolls

Both Dr. Sweetpea and I love dipping King's Hawaiian Rolls and we always have a few at home to eat throughout the week. I found this recipe the other day and decided to make them to eat with our Thanksgiving leftovers. These rolls were super easy to make and just as tasty as King's Hawaiian! Definitely a keeper for us! 

Hawaiian Sweet Rolls

(Source: Cooks Country)

1 cup pineapple juice

1/2 cup whole milk

6 tablespoons unsalted butter, melted, plus 2 tablespoons softened

1/3 cup honey

5 1/2 cups (27 1/2 ounces) all­ purpose flour

1 tablespoon instant or rapid­ rise yeast

2 1/2 teaspoons salt

1 large egg

2 teaspoons distilled white vinegar

2 teaspoons vanilla extract

Grease large bowl and 13 by 9 ­inch baking dish. Combine pineapple juice, milk, melted butter, and honey in 4­ cup liquid measuring cup and microwave until mixture registers 110 degrees, about 1 minute. (Mixture may appear curdled.)

Using stand mixer fitted with dough hook, mix flour, yeast, and salt on low speed until combined, about 5 seconds. Slowly add pineapple juice mixture, followed by egg, vinegar, and vanilla and knead until cohesive mass starts to form, about 2 minutes. Increase speed to medium­-low and knead until dough is smooth and elastic, 5 to 7 minutes. (Dough should clear sides of bowl but will stick to bottom.)

Turn dough onto lightly floured counter and knead briefly to form smooth, cohesive ball. Transfer dough to prepared bowl and turn to coat with grease. Cover tightly with plastic wrap and let rise at room temperature until almost doubled in size and fingertip depression in dough springs back slowly, 1 to 1 1/2 hours.

Gently press down on center of dough to deflate. Place dough on clean counter and divide into thirds. Cut each third into 6 equal pieces (about 2 3/4 ounces per piece). Form each piece into rough ball by pinching and pulling dough edges under so that top is smooth. On counter, cup each ball with your palm and roll in circular motion into smooth, tight ball.

Arrange into 6 rows of 3 in prepared dish and cover loosely with plastic. Let rise at room temperature until doubled in size, 1 to 1 1/2 hours (rolls should almost reach top of dish and edges should be touching). Adjust oven rack to lower-­middle position and heat oven to 375 degrees.

Remove plastic, transfer rolls to oven, and bake until golden brown and centers register 190 degrees, 20 to 23 minutes, rotating dish halfway through baking. Let rolls cool in dish on wire rack for 10 minutes. Using spatula, slide rolls out onto wire rack, brush with softened butter, and let cool for 20 minutes. Serve warm. (To reheat room temperature rolls, wrap in aluminum foil, place on baking sheet, and bake in 350­ degree oven for 20 minutes.)

The Best Fajita Marinade

There is a restaurant in Houston that Dr. Sweetpea and I went to on a regular basis when we moved here this summer. I think it's a chain since I've seen various locations for this restaurant. Anyway, they have one of THE best steak fajitas that we've tasted. When we first went there, we ate enough fajitas to feed a family of four. Yes, that good.

I was doing some random browsing online one day when I came across THE recipe for this restaurant's steak fajitas. I was skeptical at first but when we made it at home, we were blown away by how it tasted exactly what we had at the restaurant. This will be our fajita marinade for a long time going forward.

El Tiempo's Steak Fajita Marinade

(Source: Houston Food Blog)

For the Black Sauce:

1 cup water

1/4 cup olive oil

2 cups low sodium soy sauce

1 3/4 cup A-1 sauce

Mix water, olive oil, soy sauce, and A-1 sauce until well combined. Pour into re-sealable container with lid and place in refrigerator until ready to use.

For the Grill Spice:

1/4 cup ground black pepper

1/4 cup granulated garlic

1 tablespoon ground cumin

2 tablespoons Lawry’s seasoned salt

Mix black pepper, granulated garlic, cumin, and seasoned salt together well and place in a shaker. Keep this mixture covered when not in use.

For the fajitas: Marinade 4 pounds of skirt steak in about 1 cup of black sauce (you can always use more black sauce) for 24 hours. Sprinkle some of the Grill Spice onto the meat before grilling. Once the meat is done cooking, cut it against the grain and serve with tortillas, tomatoes, sour cream, etc. 

Pumpkin Mousse Pie

Dr. Sweetpea has been asking me to make Pumpkin Mousse pie after he devoured the Cranberry Pie that I made earlier this month. So when I came across this recipe, I decided to make it for Dr. Sweetpea to satiate his appetite for Pumpkin Mousse Pie. Needless to say, it was simple to make and absolutely delicious!

Pumpkin Mousse Pie

(Source: MyRecipes.com)

1 (9-inch) frozen pie crust, thawed

1 teaspoon unflavored gelatin

1 cup canned pumpkin puree

1 teaspoon pumpkin-pie spice

1/2 teaspoon vanilla extract

3 large egg yolks

1/2 cup sugar

1 cup heavy cream, whipped to stiff peaks

Place a baking sheet in oven and preheat to 400ºF. Bake pie crust until golden brown, 12 to 15 minutes. Place crust on a wire rack to cool completely. In a small bowl, sprinkle gelatin over 1 Tbsp. cold water and set aside. In a small bowl, stir together pumpkin, pumpkin-pie spice and vanilla until well blended. Place 2 inches water in a double boiler and bring to a simmer. Whisk together egg yolks and sugar in top of double boiler and heat, whisking, until mixture registers 160ºF on an instant-read thermometer. Remove from heat and continue to whisk until cool and increased in volume, about 5 minutes. Heat gelatin mixture at 5-second intervals in microwave until dissolved, stirring between intervals. Let cool slightly, then whisk into egg yolk mixture. Fold pumpkin mixture into yolk mixture. Fold in whipped cream. Scrape filling into cooled pie crust and spread evenly. Cover lightly with plastic wrap and refrigerate until set, at least 4 hours and up to 1 day.

Roasted Garlic Soup

This Roasted Garlic Soup is just amazing. Both Dr. Sweetpea and I ate two big bowls of this soup in one sitting. It's creamy, garlicy, and just absolutely addicting. I do have a picture for this, but it looks so plain that it doesn't do any justice to how good this soup is. So just listen to me and make this soup, especially if you love garlic. 

Roasted Garlic Soup

(Source: James Beard Foundation)

2 heads garlic

Olive oil, as needed

1 large onion, diced

2 pounds baking potatoes, medium sized

1 quart chicken stock

1 teaspoon thyme

1 teaspoon black pepper

Salt to taste

6 tablespoons heavy cream

Croutons to garnish

Thyme leaves to garnish

To roast the garlic, begin by preheating the oven to 300ºF. Generously coat the garlic with the olive oil. Roast the garlic in a heat-resistant pan such as a cast-iron skillet until the pulp is soft, about 1 1/2 hours. Remove the pulp and reserve. Sauté the onions in a small amount of olive oil until they are soft. Add the reserved garlic and sauté 2 to 3 minutes. Reserve. Wash, but do not peel, the potatoes. Cut them into a medium (1/3-inch) dice, and add to the pot. Add the chicken stock, thyme, black pepper, and the garlic and onion mixture. Bring to a boil and reduce the heat to a simmer. Simmer until the potatoes are very tender. Purée the contents of the pot in a blender in batches and strain to make it smooth. When ready to serve, bring the soup to a boil. Add the cream, and season with salt and pepper. Garnish the soup with croutons and thyme leaves.

Cranberry Custard Pie

Since Thanksgiving and Christmas are right around the corner, I keep seeing fresh bags of cranberries at the grocery stores. Dr. Sweetpea has been begging for me to make some pie using cranberries since last winter, so I decided to make this Cranberry Custard Pie since it seemed really easy. I've never had cranberry pie before, but this definitely blew me out of the water. Dr Sweetpea couldn't stop talking about how much he loves this pie. Definitely something I'll be making yearly around the holidays.

Cranberry Custard Pie

(Source: Food Network)

1 (14 ounce) box refrigerated pie dough (2 sheets)

2 tablespoons all-purpose flour, plus more for dusting

3 large eggs

1 (12 ounce) bag cranberries, slightly thawed if frozen

1 cup granulated sugar

1/2 teaspoon finely grated lemon zest

2/3 cup heavy cream

Confectioners' sugar, for dusting

Lay 1 sheet of pie dough on a lightly floured surface. Lightly beat 1 egg and brush some on the dough, then place the second sheet of pie dough directly on top. Roll out the double layer of dough into a 12-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Brush the edge with more beaten egg. Refrigerate until firm, about 30 minutes. Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until lightly golden around the edge, about 15 minutes. Remove the foil and weights and continue baking until the bottom of the crust is dry, about 5 more minutes. Transfer to a rack and let cool completely. Meanwhile, make the filling: Roughly chop the cranberries and combine with 3/4 cup granulated sugar and the lemon zest in a large bowl. Spread in the cooled crust. Whisk the remaining 2 eggs, the heavy cream, flour and the remaining 1/4 cup granulated sugar in a bowl until smooth; pour over the cranberries. Bake until the filling is set and slightly puffed, 50 minutes to 1 hour. Transfer to a rack and let cool completely. Dust with confectioners' sugar.

Crisp Breaded Chicken and Twice Baked Potatoes

I always love recreating Dr. Sweetpea's favorite childhood meals. So when he told me he used to eat breaded chicken a lot while growing up, I had to find the best recipe! I turned to my America's Test Kitchen cookbook because their recipes never fail me, ever. This chicken is super tender, super moist, and so crispy! Dr. Sweetpea said it reminded him of the meals he at while growing up. I served the chicken with a side of Twice Baked Potatoes and they were perfect together. 

Crisp Breaded Chicken

(Source: America's Test Kitchen)

4 (6­ to 8­ ounce) boneless, skinless chicken breasts, tenderloins removed, trimmed

Salt and pepper

4-6 slices hearty white sandwich bread, crusts removed, torn into 1 1/2 ­inch pieces

1/4 cup grated Parmesan cheese

3/4 cup all purpose flour

2 large eggs

3/4 cup vegetable oil

Lemon wedges

Adjust oven rack to lower­middle position and heat oven to 200 degrees. Cover chicken breasts with plastic wrap and pound to even 1/2­inch thickness with meat pounder. Pat cutlets dry with paper towels and season with salt and pepper. Process bread in food processor to fine crumbs, 20 to 30 seconds (you should have 1 1/2 cups bread crumbs). Combine bread crumbs and Parmesan in shallow dish. Place flour in second shallow dish. Lightly beat eggs in third shallow dish. Working with 1 cutlet at a time, dredge in flour, shaking off excess; dip in egg mixture, allowing excess to drip off; and coat with bread crumbs, pressing gently to adhere. Transfer to plate and let sit for 5 minutes. Set wire rack in rimmed baking sheet and cover half of rack with triple layer of paper towels. Heat oil in 12­inch nonstick skillet over medium­ high heat until shimmering. Place 2 cutlets in skillet and cook until deep golden brown and crisp and chicken registers 160 degrees, about 2 1/2 minutes per side, gently pressing on cutlets with spatula for even browning. Place cutlets on paper towel–lined side of prepared wire rack to dry, about 15 seconds per side. Move cutlets to unlined side of wire rack and transfer to oven to keep warm. Repeat with remaining 2 cutlets. Serve with lemon wedges.

Cheesy Twice-Baked Potatoes

(Source: Katie Lee)

4 russet potatoes, scrubbed

4 tablespoons unsalted butter

1 clove garlic, minced

1 shallot, minced

1/2 cup sour cream

2 tablespoons minced fresh chives, plus more for topping

2 cups grated white cheddar cheese (about 8 ounces)

Kosher salt and freshly cracked black pepper              

Preheat the oven to 425 degrees F. Pierce the potatoes with a fork or paring knife a few times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on). Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until softened but not browned, about 2 minutes. Set aside. Once the potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving a 1/4-inch rim to preserve the shape of the shells. In a large bowl, mash the potato insides until mostly smooth. Add the butter mixture, sour cream, chives and 1 cup cheese and mix together. Season with salt and pepper to taste. Spoon the mixture evenly into the 8 potato shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Top with more chives. Serve warm.

The Best Carne Asada

We're officially never ordering Carne Asada at Tex Mex restaurants ever again. This is by far the best homemade Carne Asada that we've ever had and both Dr. Sweetpea and I agree that this beats whatever we've had a restaurants so far. Definitely a keeper for us!!!

Carne Asada

(Source: Damn Delicious)

1 1/2 to 2 lbs flank steak

1/3 cup vinegar

1/2 cup soy sauce

1/2 cup olive oil

1 teaspoon cumin

2 teaspoons black pepper

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon onion powder

1 1/2 teaspoons dried oregano

2 limes, juiced

4 cloves garlic, minced

In a gallon size Ziploc bag, combine all ingredients. Add the flank steak and marinate for at least 6 hours (overnight would be ideal). Preheat grill to medium-high. Remove the beef from the marinade and grill until charred and cooked to medium-rare doneness or until desired doneness. Remove from grill and let rest 5-10 minutes before slicing into 1/4 inch thick slices.

Balsamic Grilled Chicken

Dr. Sweetpea loves Balsamic Vinegar so when I saw this marinade using Balsamic Vinegar as an ingredient, I had to try it! It's so simple to make and the end result is so delicious! I served the chicken with homemade pita bread. I'll post the recipe for that in a few days.

Balsamic Grilled Chicken

(Source: Damn Delicious)

1/4 cup balsamic vinegar

Juice of 1 lemon

2 tablespoons olive oil

2 tablespoons Dijon mustard

2 tablespoons brown sugar, packed

1 tablespoon Worcestershire sauce

2 cloves garlic, minced

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon dried rosemary

Kosher salt and freshly ground black pepper, to taste

4 boneless, skinless chicken breasts

2 tablespoons chopped fresh parsley leaves

In a medium bowl, whisk together balsamic vinegar, lemon juice, olive oil, Dijon, brown sugar, Worcestershire, garlic, thyme, oregano and rosemary; season with salt and pepper, to taste. Reserve 1/4 cup and set aside. In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade. Preheat grill to medium high heat. Add chicken to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 5-6 minutes on each side.

Serve immediately, garnished with parsley, if desired.

Beef Pot Pie

Dr. Sweetpea and I are huge fans of this Beef Pot Pie. Super tender pieces of meat in a very flavorful sauce. I couldn't stop eating the filling after it was done cooking because it was so flavorful. Definitely a keeper for us! 

Beef Pot Pie

(Source; Cooks Country)

1 (2 1/4­pound) boneless beef chuck­eye roast, trimmed and cut into 3/4 ­inch pieces

Salt and pepper

3 tablespoons vegetable oil

4 ounces cremini mushrooms, trimmed and quartered

1 onion, chopped fine

2 carrots, peeled and cut into 1/2­ inch pieces

2 tablespoons tomato paste

4 garlic cloves, minced

1/2 cup dry red wine

3 tablespoons all-­purpose flour

1 3/4 cups beef broth

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1 bay leaf

1 cup frozen peas

1 1/2 teaspoons chopped fresh thyme

1 large egg, lightly beaten

1 (9 ­inch) store­ bought pie dough round

Adjust oven rack to lower­-middle position and heat oven to 350 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 1 1/2 tablespoons oil in Dutch oven over medium-­high heat until just smoking. Add half of beef and cook until well browned all over, 7 to 10 minutes. Using slotted spoon, transfer beef to bowl with remaining uncooked beef.

Add remaining 1 1/2 tablespoons oil to now­ empty pot and reduce heat to medium. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.

Stir in wine and cook until evaporated, about 2 minutes. Stir in flour until vegetables are well coated and cook for 1 minute. Stir in broth, soy sauce, Worcestershire, and bay leaf until combined. Add beef and bring to simmer. Cover and transfer to oven. Cook until beef is tender, about 1 1/4 hours. (Instead of cooking the meat in the oven, I cooked it on the stove over medium-low heat)

Remove filling from oven and increase oven temperature to 400 degrees. Transfer filling to 9 ­inch deep ­dish pie plate; discard bay leaf. Let filling cool, uncovered, for 30 minutes. Stir in peas and 1 teaspoon chopped thyme. Season with salt and pepper to taste.

Brush rim and interior lip of pie plate with egg. Top filling with pie dough so dough overhangs edges of pie plate slightly. Fold overhanging pie dough inward so folded edge is flush with inner edge of pie plate. Crimp dough evenly around edge of pie using your fingers.

Using paring knife, cut 1/2­inch hole in center of pie. Cut six 1/2­ inch slits around hole, halfway between center and edge of pie. Brush dough with remaining egg, then season with salt, pepper, and remaining 1/2 teaspoon chopped thyme. Transfer pie to rimmed baking sheet and bake until crust is golden brown, about 30 minutes. Transfer pie to cooling rack and let cool for 20 minutes. Serve.

Pumpkin Bread

It's officially Fall but still extremely hot in Houston. I don't think I'll ever get used to the heat and humidity here. I really miss cool crisp air and fall foliage that is common in the Midwest during this time of year. I'm positive this is why I'm having a hard time adjusting to the weather in the south. Anyhow, to get in the Fall spirit, I baked up a big batch of Pumpkin Bread and it was absolutely divine. I brought half to work and Dr. Sweetpea ate the other half. I've tried a ton of Pumpkin Bread recipes in the past, but I think this is our favorite. 

Pumpkin Bread

(Source: Cooks Illustrated)

Topping

5 tablespoons packed (2 ¼ ounces) light brown sugar

1 tablespoon all-purpose flour

1 tablespoon unsalted butter, softened

1 teaspoon ground cinnamon

1/8 teaspoon salt

Bread

2 cups (10 ounces) all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 (15-ounce) can unsweetened

pumpkin puree

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 cup (7 ounces) granulated sugar

1 cup packed (7 ounces) light brown sugar

1/2 cup vegetable oil

4 ounces cream cheese, cut into 12 pieces

4 large eggs

1/4 cup buttermilk

1 cup walnuts, toasted and chopped fine

FOR THE TOPPING: Using fingers, mix all ingredients together in bowl until well combined and topping resembles wet sand; set aside.

FOR THE BREAD: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8 1/2 by 4 1/2-inch loaf pans. Whisk flour, baking powder, and baking soda together in bowl.

Combine pumpkin puree, salt, cinnamon, nutmeg, and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, until reduced to 1½ cups, 6 to 8 minutes. Remove pot from heat; stir in granulated sugar, brown sugar, oil, and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous.

Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine. Fold flour mixture into pumpkin mixture until combined (some small lumps of flour are OK). Fold walnuts into batter. Scrape batter into prepared pans. Sprinkle topping evenly over top of each loaf. Bake until skewer inserted in center of loaf comes out clean, 45 to 50 minutes. Let breads cool in pans on wire rack for 20 minutes. Remove breads from pans and let cool for at least 1½ hours. Serve warm or at room temperature.