Tiramisu

One of my favorite Italian desserts is Tiramisu. I absolutely love the creamy, coffee flavored layers and the hint of cocoa. It is definitely a dessert that I have grown to love as I got older. I absolutely hated Tiramisu as a child, maybe it's because of the coffee...orrr knowing raw eggs are part of this dish. It's funny how your tastes change as time goes by. There are several food items that I loved as a child, but absolutely hate now. Then there's food that I hated as a child, but absolutely love now. Obviously, my tastes will continue to change, and makes me wonder what I'll love/hate 10 or 20 years from now. Anyhow, onto this wonderful Tiramisu, it's incredibly simple to make and definitely a great dessert to have or as a simple snack during the day.

Tiramisu

(Source: Epicurious)

3 large eggs, separated

3/4 cup sugar

1 (8-oz) container mascarpone cheese (1 scant cup)

1/2 cup chilled heavy cream

2 cups very strong brewed coffee or brewed espresso, cooled to room temperature

2 tablespoons sweet Marsala wine

18 savoiardi (crisp Italian ladyfingers, 6 oz)

1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined. Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites. Stir together coffee and Marsala in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours. Just before serving, sprinkle with chocolate.

Berry Bars

I've been an avid LA Times Food reader even though I'm all the way in Chicago. I especially like the Culinary SOS section since it posts restaurant recipes about once a week. I saw this recipe for Berry Bars from the House of Bread Bakery last year and put it on my "must try" list. I finally got around to baking these wonderful bars, and they're absolutely divine! It's perfect for a morning pick-me-up along with a cup of coffee. Plus, it's soooooo simple to bake!

Berry Bars 

(Source: LA Times Culinary SOS)

3 cups (12.75 ounces) flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

1 3/4 cups sugar

4 eggs

1 teaspoon vanilla extract

16 ounces berry jam **

Heat the oven to 350 degrees. Lightly grease an 11-by-7-inch baking pan. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, then the vanilla. Slowly beat in the flour mixture. Spread three-fourths of the batter into the pan, spreading the batter a little thinner in the center of the pan. Spoon the jam on top. Spoon the remaining batter over the jam in random dollops so the jam can still be seen. Bake the bars until golden-brown on top and firm to the touch, about 40 minutes, rotating halfway through for even baking. Cool completely on a rack before slicing.

**I used berry preserves 

Key Lime Pie Bars

I think the 6 year old version of me would be in complete shock to find out that I love Key Lime Pie now. I absolutely love the creamy, sweet, tart combination and I am addicted. So when I saw this recipe a few days ago, I knew I had to make it asap! I found this in Cooks Illustrated (do they ever let me down? Never!) and it is absolutely phenomenal. I was a tad bit nervous about using animal crackers for the crust, but I liked it a whole lot better than the typical graham cracker crust. If you're ever in a mood for Key Lime Pie, go make it ASAP! 

Key Lime Pie Bars

(Source: Cooks Illustrated)

5 ounces animal crackers

3 tablespoons packed light brown sugar

1 pinch table salt

4 tablespoons unsalted butter, melted and cooled slightly

2 ounces cream cheese, room temperature

1 tablespoon grated lime zest, minced

1 pinch table salt

1 (14 ounce) can sweetened condensed milk

1 large egg yolk

1/2 cup fresh lime juice

3/4 cup shredded sweetened coconut, toasted until golden and crisp

Adjust oven rack to middle position and heat oven to 325°. Cut about 12" length extra-wide heavy duty foil; fold cut edges back to form 7 1/2" width. With folded sides facing down, fir foil securely into bottom and up sides of 8" square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray. In work bowl of food processor, pulse animal crackers until broken down, about ten 1 second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1 second pulses (if large sugar clumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1 second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18-20 minutes. Cool on wire rack while making filling. Do not turn off oven. While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly). Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15-20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate unti thoroughly chilled, at least 2 hours. Loosen edges with paring knife and lift bars from baking panusing foil extensions; cut bars into 16 squares. Sprinkle with toasted with toasted coconut and serve. Can refrigerate for up to 2 days, crust will soften slightly. Let refrigerated bars stand at room temperature about 15 minutes before serving. Can make triple citrus bars using 1 1/2 teaspoons each of grated lime zest, lemon zest, and orange zest (mince zest after measuring), and using 6 tbsp lime juice, 1 tbsp lemon juice, and 1 tablespoons orange juice.

Twice Baked Potato Casserole

A quick and simple post today. I decided to make my ultimate favorite potato casserole as a side dish for my family's Christmas meal. It's everything you love about twice baked potatoes, but in a casserole form.

Twice Baked Potato Casserole

(Source: Woman's Day)

5 pounds all-purpose potatoes, peeled and quartered

4 tablespoons butter

1 1/2 cups cheddar cheese, shredded

1 cup milk

1 cup sour cream

2 large eggs

1 cup sliced scallions

4 slices bacon, cooked and crumbled

2 1/2 teaspoons salt

1/2 teaspoon ground black pepper

Heat oven to 350. Lightly coat a shallow 3 qt. baking dish with nonstick spray. Cook potatoes in a large pot with water to cover 20 to 25 min until tender when pierced. Drain in a colander. Return hot potatoes to the pot. Add butter; mash with a potato masher until smooth. Stir in 1 1/4 cups cheese, the milk, sour cream and eggs until blended, then 3/4 cup scallions, 1/2 the crumbled bacon and all the salt and pepper. Spoon into prepared baking dish; sprinkle with remaining 1/4 cup cheese and the bacon. Bake, uncovered, 40 minutes or until top is light golden. Sprinkle with remaining 1/4 cup scallions.

Christmas Cookies!!!!

When I was a child, I absolutely loved baking Christmas Cookies with my mom. I loved mixing all the ingredients together and watching the cookie dough bake in the oven. Who doesn't love a cookie that is fresh out of the oven? Especially since these cookies are more than just your ordinary Chocolate Chip Cookies!
Now that I'm much older, I do all the Christmas Cookie baking and I try to mix it up every year. I tend to bake different cookies every Christmas. However, there was one exception this year, the Cranberry Tassies were just too good to pass up this year, so I baked it again! The cookies look wonderful in a festive box to give to family/friends for the holidays.

(Going from left to right: Snickerdoodles, White Chocolate Cherry Shortbread Cookies, Russian Tea Cookies, Cranberry Orange Tassies, Cranberry Cashew Clusters) 

Snickerdoodles

(Source: Better Home and Gardens)

3 cups all-purpose flour

1 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

1 cup butter, softened

1 1/2 cups sugar

2 eggs

1 tsp. vanilla extract

1/4 cup sugar

2 tsp. ground cinnamon

In a medium bowl, stir together the flour, cream of tartar, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 1/2 cups sugar. Beat until combined, scraping the sides of the bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a sturdy rubber scraper or wooden spoon, stir in any remaining flour mixture. Cover and chill the dough for about 1 hour, or until easy to handle. Preheat the oven to 375 degrees. In a small bowl, stir together the 1/4 cup sugar and the cinnamon. Shape the dough into 1 1/2-inch balls. Roll the balls in the sugar-cinnamon mixture. Place the balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies are golden brown. Transfer to a wire rack and let cool.

White Chocolate Cherry Shortbread Cookies

(Source: Better Home and Gardens)

1/2 cup maraschino cherries, drained and finely chopped

2 1/2 cups all-purpose flour

1/2 cup sugar

1 cup cold butter

12 ounces white chocolate baking squares with cocoa butter, finely chopped

1/2 teaspoon almond extract

2 drops red food coloring (optional)

2 teaspoons shortening

White nonpareils and/or red edible glitter (optional)

Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

Russian Tea Cookies

(Source: Emeril)

1 cup butter, at room temperature

2 teaspoons vanilla extract

1/2 cup sifted confectioners’ sugar, plus more for rolling cookies

2 cups flour

1/4 teaspoon salt

1 cup finely chopped pecans or walnuts

Preheat the oven to 325 degrees F. Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well. Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving. Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.

Cranberry Orange Tassies

(Source: Better Home and Gardens)

1 cup water                                                                                          

2/3 cup dried cranberries

1/3 cup orange marmalade                                                                  

1/4 cups walnuts (toasted and chopped)

3 ozs white chocolate chips

15 oz package unbaked refrigerated pie crust  (Found in the refrigerated cookie dough aisle)

Combine water and cranberries in a small saucepan, bring to a boil. Remove from heat and let sit for 3 minutes. Drain well and let cranberries cool to room temperature. Stir in marmalade, walnuts, and white chocolate and set the filling aside. Per the package instructions, let the piecrust stand at room temperature. Unroll the crust and cut out 24 rounds using a 2 1/2 inch cookie cutter. Preheat oven to 375F. Press the dough into ungreased mini-muffin pans. Spoon cranberry filling into pastry cups until almost full (do not overfill because the filling will make a mess). Bake for 15-20 minutes, or until pastry is golden brown. Carefully run a small knife around the edges of the tassies in the pan. Carefully transfer to a wire rack to cool.

Cranberry Cashew Clusters

I found this Cranberry Cashew Clusters recipe last year after Christmas and couldn't wait to try it out this year! First of all, who doesn't love a recipe that can be whipped up in just minutes! It's seriously one of the easiest treats to add to your holiday cookie collection. Plus, it looks incredibly festive and it tastes as good as it looks. I think next year I'll add a touch of grated orange zest :o)

Cranberry Cashew Clusters

(Source: Better Home and Gardens)

1 cup puffed rice cereal

1 cup lightly salted cashews, coarsely chopped

1/2 cup dried cranberries, chopped

10 ounces white chocolate

Line a large baking sheet with foil; set aside. Place puffed rice cereal in a resealable plastic bag; seal bag. Using a rolling pin, roll over bag to crush cereal lightly. In a large bowl combine crushed cereal, the 1 cup cashews, and the cranberries; set aside. In a medium microwave-safe bowl microwave white chocolate, uncovered, on 100 percent power for 1 to 1-1/2 minutes or chocolate melts, stirring every 30 seconds. Pour melted chocolate mixture over cereal mixture; stir until thoroughly combined. Quickly drop spoonfuls of the mixture onto the prepared baking sheet. Let clusters stand about 30 minutes or until firm. 

Rum Balls aka Drunk Balls

I've been in the Christmas Cookie baking mood for a while, and decided to kick it off with some Rum Balls. I had the Rum Balls for the first time last year and got absolutely addicted! It's a no bake cookie and super simple to make. The best part? The Rum! You can definitely taste the Rum but it blends well with the other flavor components. If you're a fan of the chocolates with liquor inside, I'm bettin you'll like these just as much.

Rum Balls

(Source: Taste of Home)

2 1/2 cups crushed vanilla wafers (about 75 wafers)

1 cup ground pecans

1 cup confectioners sugar

2 tablespoons plus 2 teaspoons baking cocoa

1/4 cup rum

3 tablespoons honey

2 tablespoons water*

Additional confectioners' sugar and/or crushed vanilla wafers

In a large bowl, combine the wafer crumbs, pecans, confectioners' sugar and cocoa. Combine the rum, honey and water; stir into crumb mixture. Shape into 1-in. balls. Roll in additional confectioners' sugar and/or wafer crumbs. Store in an airtight container.

* I added another tablespoon of water to help the dough come together since it was too dry and crumbly. 

Feta Pasta Salad

Several posts ago, I posted a recipe for Pasta Salad that I make regularly. It is also my boyfriend's favorite pasta salad so far :o) When he asked for me to make pasta salad again, I decided to go in a slightly different direction this time. It's still incredibly good, and it has Feta Cheese! Who doesn't love Feta?!? I think the Feta adds a subtle tangy flavor and enhances the overall taste of this salad.

Feta Pasta Salad

(Source: Marshal Field's Cookbook)

1 pound medium shell pasta (uncooked)

1 cup crumbled feta cheese

1/2 cup shredded Parmesan cheese

1 cup chopped celery (cut into 1/2 inch chunks)

3/4 cup sliced black olives

1/2 - 3/4 cup mayonnaise

1 cup Italian dressing (Use an oil and vinegar style dressing)
1 tablespoon dried oregano

1/2 tablespoon black pepper

2 tomatoes, chopped into bite-sized pieces (or sliced cherry tomatoes)

In large pot, bring salted water to a boil. Add pasta and cook until tender. In large bowl, combine cheeses, celery and olives. In small bowl, whisk together mayonnaise, Italian dressing, oregano and pepper until well combined. Add dressing mixture to cheese/vegetable mixture, then toss gently with pasta. Chill until ready to serve. Add tomatoes right before serving. 

Apple Cider Buttons

If you know me, then you'll know I'm addicted to Zeigler's Apple Cider. I seriously wait all year for fall to arrive just so I can drink apple cider regularly without looking like a fool! It's near impossible for me to drink just plain ole apple juice, it absolutely has to be Apple Cider for me. So when I found the recipe for Apple Cider Buttons, I knew it was a must try! The cookies get their Apple Cider flavor from the instant drink mix, and it's absolutely addictive. I've already baked these cookies twice! I highly recommend this recipe if you're a fan of anything Apple Cider like I am. :o)

Apple Cider Buttons

(Better Home and Gardens)

1 cup butter, softened

6 tablespoons granulated sugar

1 tablespoon instant hot apple cider mix

1 teaspoon vanilla

1/4 teaspoon salt

2 cups all purpose flour

1 tablespoon milk*

1/2 cup turbinado sugar

Preheat oven to 375. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, apple cider mix, vanilla, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in flour until combined. Add milk and beat until dough just comes together. Shape dough into 3/4 inch balls. Roll balls in turbinado sugar. Place balls 2 inches apart on ungreased cookie sheets. Using the bottom of a glass, press balls into 1/4 inch thick. Bake for 9 to 11 minutes or until edges are firm and bottoms are light brown. Transfer cookies to a wire rack and let cool. 

*If dough is too dry, add another tablespoon of milk. 

The Best Pumpkin Bread...Ever!

Fall has definitely arrived and that means it's Pumpkin Season!!! Pumpkin pie, pumpkin bread, pumpkin soup, you name it and i'll eat it. I usually make Pumpkin Bread once every year and have tried many many maaaany recipes throughout the years. However, last year I found the best pumpkin bread recipe and it'll be my go-to every year. It's so moist, packed with flavor, and definitely a great treat to have on a Fall morning.

Downeast Maine Pumpkin Bread

(Source: All Recipes)

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

2 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Decadently Chocolaty Tunnel of Fudge Cake

Ever have that urge to eat something that is incredibly chocolaty, decadent, and then consumed with guilt after eating a slice because it's just so good that you can't stop eating? I do! Well, fortunately for me, my wonderful boyfriend got me the BakeWise cookbook by Shirley O. Corriher. The first recipe I decided to bake from it is the Tunnel of Fudge Cake :o) This book is absolutely amazing since it has baking down to the science. If you're someone like me who enjoys baking, then I highly recommend this book!

Anyway, onto the Tunnel of Fudge Cake :o) It is incredibly decadent and probably the best I've ever tried. It has a TON of sugar in the recipe so it's a diabetics worst nightmare. Fortunately for me, I'm not diabetic, and neither is my boyfriend. This cake is definitely fudgey but not to the point where everything is just ooooozing out and it becomes a hot mess. I think it's also because I left the cake to cool completely so some of the fudge may have been soaked up by the cake. Regardless, this cake is incredibly good and I highly recommend you try it at home :o) 

Improved Tunnel of Fudge Cake 

(Source: BakeWise Cookbook by Shirley O. Corriher)

2 1/2 cups walnut pieces or mixed walnuts and pecans

1 1/4 cups plus 2 tablespoons unsalted butter, cut into 2 tablespoon pieces, divided

3/4 teaspoon salt, divided

Nonstick cooking spray

1 cup granulated sugar

3/4 cup dark brown sugar, packed

1 teaspoon pure vanilla extract

1/3 cup canola oil

2 large egg yolks

2 cups confectioner's sugar

3/4 cup natural cocoa powder

4 large eggs

2 1/4 cups spooned and leveled all purpose flour

Confectioner's sugar to garnish

Place a heavy baking sheet or pizza stone on a shelf in the lower third of the oven. Heat the oven to 350 degrees. On a large baking sheet, roast nuts in the oven for 10 minutes. Keep watch that they do not burn. Pour into a bowl, and add butter and 1/8 teaspoon salt. Toss well and set aside. Generously apply nonstick cooking spray to the inside of a large Bundt cake pan. In a mixer, beat butter to soften until it becomes fluffy. Add sugar, then the brown sugar and continue to beat until airy. While beating, if the bowl does not feel cool, place it in the freezer for five minutes, then resume beating. Beat in 1/2 teaspoon salt, vanilla and vegetable oil. Beat in two egg yolks. Crack the four whole eggs into a large mixing bowl. With a small knife, cut yolks and barely stir the eggs, minimally blending the whites and yolks. With the mixer on the lowest speed, beat the eggs into the batter in three batches. Mix in confectioners' sugar and the cocoa. In a large mixing bowl, stir flour and walnuts together. Then with a spatula stir the flour-nut mixture into the batter. Pour the batter into the Bundt pan. Bake for 45 minutes. You cannot use the toothpick test because the cake contains so much sugar that the center will not set but will remain a tunnel-of-fudge. You are dependent on a correct oven temperature and the 45-minute cooking time. When removed from the oven, the cake will have a runny fudge core with an air pocket above the fudge. About 30 minutes after taking the cake out of the oven, press the inside and outside edge of the cake bottom down all the way around to minimize the air pocket. Let the cake, still in the pan, cool on a rack for two to three hours. Invert the cake onto a platter and let cool completely.

Bacon, Cheddar, Green Onion Cornbread

Well, Fall is definitely here in Chicago. It's been in the 50's the last couple of days and all I want is some good ole comfort food. I made cornbread today to go along with a big bowl of hearty soup. I posted a cornbread recipe a few months ago, and this one is almost identical to the previous one except it has bacon. Who doesn't love bacon?!?! I mean, come on, everything tastes better with bacon! The smokey flavor of the bacon makes this cornbread absolutely delicious. If you want an added kick, then feel free to add some jalapenos :o)

Bacon, Cheddar, Green Onion Cornbread

(Source: Krusteaz box)

3 1/4 cups cornbread mix (Krusteaz Honey Cornbread mix)

1 egg

1/3 cup vegetable oil

2/3 cup milk (or 1 cup if too dry)

1 cup canned corn, drained

1 scant tablespoon sugar

1/2 cup bacon, cooked and crumbled

1/2 cup shredded cheddar cheese

1/4 cup green onion, chopped

Preheat oven to 400 degrees. Place milk, oil, egg and cornbread mix in medium bowl. Stir until moistened. Mix in corn, bacon, cheese, and green onion. Mix until all ingredients are well blended. Divide batter into three, lightly greased 5X3X2 inch mini loaf pans. Bake 23-27 minutes until golden brown. 

Sour Cream Cinnamon Swirl Coffee Cake

I love coffee cake that's light, fluffy, and filled with a sweet cinnamon filling. I've had this coffee cake recipe for several years and always made it once every year. It's perfect to have with your morning cup of coffee or a midday snack for a sugar rush. It's incredibly addictive and if you're like me and enjoy a cinnamon cake then you'll definitely enjoy this fluffy cake. Plus, it makes your house smell AMAZING while it's baking :o)

Sour Cream Coffee Cake 

(Source: Chicago Tribune)

Coffee Cake

1 1/2 cups sugar

3/4 cup butter, softened

3 eggs

1 1/2 teaspoons vanilla

3 cups all-purpose flour

2 cups sour cream  (16 oz)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

Filling Ingredients:

1 cup flour

1 cup firmly packed light brown sugar

1 tablespoon cinnamon, ground

1/2 cup (1 stick) cold butter, cut into chunks

1 cup chopped pecans

Heat oven to 350ºF. Combine all filling ingredients in small bowl. Set aside. Combine sugar, butter, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining coffee cake ingredients. Beat until well mixed. Spread 1/3 batter into greased and floured 12-cup Bundt pan or 10-inch tube pan. Sprinkle with half filling mixture. Repeat with batter and filling mixture. Spread remaining 1/3 batter over filling. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

Stuffed Pepper Soup

It was quite cold in Chicago last night so I thought it would be fitting to make a hearty soup for dinner. I found a Stuffed Pepper soup recipe several months ago and saved it to make when the weather gets cold. This soup is incredibly tasty! Everything you love about stuffed peppers in a soup form. Plus, it's super easy to make and it's hearty enough to eat for dinner on a cool fall evening. If you're a fan of stuffed peppers then I highly recommend this recipe!

Stuffed Pepper Soup

(Source: Taste of Home)

2 pounds ground beef  (I used a little over 1 pound)

1 medium onion, diced 

3 garlic cloves, minced 

2 quarts water*  

1 can (28 ounces) tomato sauce

1 can (28 ounces) diced tomatoes, undrained

2 cups cooked long grain rice

2 cups chopped green peppers

1/4 cup packed brown sugar

2 teaspoons salt  (taste soup first before adding the salt)

2 teaspoons beef bouillon granules   (I used 4 beef bouillon cubes)*

1 teaspoon pepper

In a Dutch oven, cook beef, onion and garlic over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings (2-1/2 quarts).

*You can use beef broth in place of the water and beef bouillon.

Oatmeal Chocolate Chip Cookies

I decided to bake my boyfriend's favorite cookies to take with him on his trip to California. I know I shared an Oatmeal Chocolate Chip recipe several months ago and mentioned it's the best I've ever tried. However, I didn't have this gem of a recipe back then and I can confidently say THESE cookies are the best Oatmeal Chocolate Chip cookies ever. I'm not sure if the milk made any difference but it is phenomenal. I needed to step away from the plate because I couldn't stop popping these in my mouth.

Oatmeal Chocolate Chip Cookies 

(Source: Frog Commissary Cookbook)

1 cup butter, room temperature

1 cup sugar

1 cup brown sugar

2 large eggs

2 tbsp milk

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 1/2 cups rolled oats

2 cups chocolate chips (about 12-oz.)

Preheat the oven to 350F. Line a baking sheet with parchment paper. In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract. In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated. Stir in the oats and chocolate chips by hand. Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread. Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center. Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely.