Happy New Year!!!!!

Every year seems to go by quicker and quicker. Days fly by and then weeks and before we know it we are looking in retrospect at the year that was and look forward to a new year of possibilities.


Throughout the month of December I constantly had so many ideas of a great blog post and I kept telling myself I have to sit down and write. Before I knew it Christmas was over and my blog had suffered. I love writing on this blog and sharing my stories of food with anyone reading and over the years it has truly been an adventure. In the upcoming year I want to bring a new approach to my blog. I want to make it a priority. Even if’s just a quick paragraph, there are so many ways food can connect and bring us together, and who knows if my experience with food can bring a new level of joy to your kitchen. So to all of my readers I wish you a happy and safe new year filled with food that nourishes your body and your heart.

Cheers!

Cranberry- White Chocolate Cookies

For every holiday a specific food comes to mind, the Thanksgiving turkey, candy on Halloween, Easter eggs, Valentine’s Day chocolate, etc., etc. When it comes to Christmas I think it’s fair to say cookies of all forms and varieties top the list.

While it makes it the worst possible time to start a diet, there is something so comforting about a house that smells of homemade cookies in the oven and the packaging of cute little gift boxes. It’s like creating a personal North Pole in your own house.

The other day I started to get curious about the connection between Christmas and cookies and did a little Google research. This is what I discovered on a website called The Food Timeline:

“Cakes of all shapes and sizes (including smaller items such as cookies) have been part of festive holiday rituals long before Christmas. Ancient cooks prepared sweet baked goods to mark significant occasions. Many of these recipes and ingredients (cinnamon, ginger, black pepper, almonds, dried fruits etc.) were introduced to Europe in the Middle Ages. "By the 1500s, Christmas cookies had caught on all over Europe. German families baked up pans of Lebkuchen and buttery Spritz cookies. Papparkakor (spicy ginger and black-pepper delights) were favorites in Sweden; the Norwegians made krumkake (thin lemon and cardamom-scented wafers). The earliest Christmas cookies in America came ashore with the Dutch in the early 1600s."

Over the years we have added our own spin to Christmas cookies, yet cookies featuring those same ingredients are shared today with love just as they were all those years ago.

A box of Christmas cookies does not cost a ton of money, and is not something you have to wait in line for, but the meaning it carries for those giving and receiving is truly priceless.

I love baking cookies more than anything and I am currently putting together a Christmas cookie wish- list of all the recipes I want to try before the season is over. However, a classic recipe I know I can always turn to in a crunch is my recipe for Cranberry- White Chocolate cookies. They festively represent the colors of the season, and make a perfect companion to a cup of hot chocolate. They are one of my personal favorites and I hope they can start a new cookie tradition for you during the holiday season.

Cranberry- White Chocolate Cookies

Ingredients:

1 cup unsalted butter, softened

1 cup brown sugar

½ cup sugar

2 eggs

1 teaspoon vanilla

2 ¼ cups all- purpose flour

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon cinnamon

1 cup white chocolate chips

1 cup dried cranberries

1 Tablespoon sugar

1 teaspoon cinnamon

Directions:

Preheat the oven to 325 degrees.

Cream together butter, 1 cup brown sugar and ½ cup sugar until light and fluffy.

Add eggs one at a time. Stir in vanilla.

Combine flour, baking soda, salt and cinnamon. Add to cookie batter. Mix just until incorporated.

Fold in 1 cup white chocolate chips and 1 cup dried cranberries.

Combine the Tablespoon of sugar and teaspoon of cinnamon together. Roll the dough into tablespoon sized balls and roll in cinnamon sugar. Place 2 inches apart on cookie sheet.

Bake for 10 -12 minutes.

Cool and enjoy!

Thanksgiving Traditions

I know it’s crazy but I even love going to the grocery store the final days before Thanksgiving to pick up last minute items. I know that most people would not agree with me on that, but the way it feels to be around everyone buying food for their loved ones, rushing around to make sure they get everything they need that I enjoy being a part of. Then of course the Macys Parade in the morning is a tradition, the fight over who will get to break the wishbone, and having everyone go around the table saying what their thankful for. While food is the star of the show, it’s only part of what makes Thanksgiving so special.

As I mentioned in an earlier post this month my dad and I are always put in charge of mashed potatoes for the big day. As a baker I always bring a few desserts as well. As with every family you get in the ritual of being counted on to bring a specific item. In my mom’s case it’s the pop (she has never been the cook in the family, but she is content with her role). For awhile I always brought my favorite banana cake and pumpkin squares. While I continue to bring those desserts, I also love trying something new as well. Last year, I experimented with cream puffs. They turned out good, but there was no amazement factor. So this year I made it my mission to find a new recipe that could hopefully become a new tradition I am expected to bring next year. When I discovered this recipe on epicurious for Cranberry- Apple Cake it looked simple, yet delicious and classic. With so many pies stealing the show on Thanksgiving, why not put a spin on the crust and try a cake batter over the fruit instead. In my test run it turned out wonderful and I have a feeling it could easily be brought to the table next year.

Thanksgiving proves that any meal goes beyond the food that sits in front of you. Thanksgiving is not a feast because of the large amount of food, it’s because of the enormous amount of love and comfort that surrounds you.


Easy Cranberry- Apple Cake
Recipe from: Ina Garten "How Easy is That"

Ingredients:
12 oz Fresh Cranberries, rinsed and picked over for stems
1 Granny Smith apple, peel and cored, medium- diced
1/2 cup light brown sugar
1 Tbsp. orange zest
1/4 cup orange juice
1 1/8 tsp. cinnamon, divided
2 eggs
1 cup + 1 Tbsp sugar
1 Stick unsalted butter, melted and slightly cooled
1 tsp. vanilla
¼ cup sour cream
1 cup all –purpose flour
¼ tsp. kosher salt

Directions:
Preheat the oven to 325 degrees

Combine Cranberries, apple, brown sugar, orange zest and 1 tsp. cinnamon in a medium bowl. Set aside.

With an electric or standing mixer beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup sugar, butter, vanilla and sour cream, beat until just combined. On low speed, add the flour and salt.
Pour the fruit mixture into a 10- inch glass pie plate. Pour batter over the fruit covering it completely. Combine the remaining 1 Tbsp. sugar and 1/8 tsp. cinnamon and sprinkle over the top. Bake for 55- 60 minutes or until a toothpick comes out clean and it’s bubbling on the edges. Serve warm or at room temperature.



I was so eager to try it, I stole a slice before I could snap a picture!



A simple cookie, with a few surprises!!!

From the exterior these cookies don’t look extremely special. There is no frosting, sprinkles or anything yelling “pick me”. Yet this cookie has a few hidden secrets that make it extra special.

I am sure you have all had the peanut butter blossom cookies that are baked with the Hershey kiss centered on top. They are delicious, but there is no anticipation factor. Imagine if the Hershey kiss was tucked inside the cookie instead, a perfectly portioned chocolate surprise waiting for you in the center. It doesn’t take long to discover this is the first surprise in this seemingly plain cookie.

The second surprise is not visible, but it definitely makes a difference in the final appearance of the cookie. The ingredients of the cookie are pretty standard, but the addition of vanilla pudding mix takes the cookie to the next level. The pudding adds extra structure to the cookie, allowing the kiss to stay comfortably tucked inside without oozing out. It also adds an extra level of thickness that gives the cookie a puffy texture.

This is one of my signature cookie recipes, which is why I am kind of surprised I have not written a post on this cookie yet, however I quickly remembered why. When I first came up with this cookie I LOVED it so much that I made it quite a bit. I made it for the holidays, friends and practically any occasion a cookie would fit into nicely, and inevitably I had to take a break from it. However, after that first bite this week I quickly remembered why I became so addicted in the first place.

Enjoy!

Hershey Kiss Surprise Cookie

1 cup unsalted butter
½ cup granulated sugar
¼ cup brown sugar
1 pkg. vanilla pudding mix *(I usually use sugar free, and you can feel free to use any pudding flavor you like)
2 eggs
1 tsp. vanilla
2 cups flour
½ tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
¼ tsp. cinnamon
24 Hershey Kisses, any flavor you like

Directions:
Preheat the oven to 350 degrees
Un- wrap 24 Hershey Kisses and set aside.
Combine butter, sugars and pudding mix and cream just until blended. Add eggs and vanilla.
Combine dry ingredients and whisk together. Add to cookie batter and mix just until blended.
Take a spoonful of dough and place a Hershey kiss in the center. With your hands roll the dough into a circle ball until the Hershey kiss is not visible, but tucked inside the cookie. Place on cookie sheet, 2 inches apart from one another.
Bake for 10 minutes.

Cool and enjoy!

Halloween: Candy, Candy and more Candy

There is only one day of the year you will have this much candy in your house. This year instead of tempting yourself with a huge bowl of candy, challenge yourself to create something new. What’s better than a Reese's peanut butter cup? How about a Reese's peanut butter mixed into cookie batter, or M&M’s mixed into an original trail mix. Here are a few ideas to get you started, but I would love to hear what you do with left over candy.


1) Cookies: Skip the chocolate chips and add your favorite chopped up candy to your favorite chocolate chip cookie dough. Pretzels + Rolo Candy = salty and sweet heaven.

2) Pancake batter: Give your kids a special morning treat and add it to a basic pancake batter. How does Twix pancakes sound for breakfast?

3) Make-Your-Own Blizzard: Skip the drive thru and make your own blizzard at home. Soften vanilla ice cream and mix in your favorite candy bar.

Mashed Potatoes: A Thanksgiving Conquest

Thanksgiving is a month away, which means it’s the final countdown to discover the perfect mashed potato recipe. Ever since my Dad started bringing the mashed potatoes to Thanksgiving (I became an immediate sous chef) we have had a mission to create the creamiest and fluffiest mashed potatoes ever. We do not take this mission lightly and this year we started planning months in advance.


The ingredients for mashed potatoes are not complicated; in fact there are relatively few ingredients involved. The key for successful mashed potatoes relies in the technique. Over the years my dad and I have experimented with various ideas. We tried a recipe that called for chicken stock which tasted good in the beginning, but didn’t hold up in the long run. Last year, we tried putting the potatoes through a ricer which only left them gluey and clumpy. Nevertheless, we are determined to bring together the ultimate blend of ingredients and technique and I have a strong feeling this is going to be that year.

In a practice round I tried a recipe that called for red potatoes, cream, butter, and a little garlic. When it came time to mash the potatoes, I put ¾ of the potatoes in a food processor and left the remaining potatoes in the pot. I added a few tablespoons of the warm butter- cream mixture into the food processor and mixed just until it appeared smooth. When I looked at the potatoes they appeared to be gluey, which made me very nervous (luckily we were in a practice round). In a last attempt to make the potatoes work, I combined the blended potatoes with the un -mashed potatoes and poured in the rest of the butter- cream mixture. With a potato masher I blended the two together and what resulted was a perfect mashed potato texture. It felt too simple for me, like I was missing an important step, but every bite tasted as good as the last.

While this appears to be a winning technique, I am not about to call it a day here. I am hesitant to try this technique on a larger scale and I am not sure it will work with russet or Yukon gold potatoes, which is our preferred potato for the big day.

So to anyone out there who has discovered a successful recipe and technique and can share it with the rest of us, please let me know!!!

More Pumpkin: Two recipes for the price of one

Due to some schedule changes on my part, pumpkin week was cut short last week ending on Thursday. However, I never leave a task unfinished and as a result I am sharing two simple pumpkin recipes today for melt in your mouth pumpkin cookies and pumpkin cream cheese spread.


I am sure we can all relate to the problem of finding a pumpkin recipe that only calls for half a can of pumpkin. The pumpkin can always be saved for another day, but then I am left feeling rushed to find a recipe before I completely forget about it.


When you don’t want to turn to another cookie or cake recipe, the perfect recipe to turn to is a simple spread. The best part is it’s done in the amount of time it takes for cookies to bake. As long as you have cream cheese on hand and a few essential spices your grocery list is done. Whether you want to use it as a spread for breakfast or as a late- night snack with graham crackers, the choice is yours to make.


Whoever said multi- tasking in the kitchen was hard?


Enjoy!


P.S. These cookies are amazing! Take my word for it, I have tried a lot of pumpkin cookies and these are an instant favorite. The frosting melts in your mouth along with the cookie which equals pumpkin heaven! 

P.P.S They are quite hard to resist!

Melt-in-your-mouth Pumpkin cookies

Source: Better Homes and Garden

1 cup butter
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
½ tsp. nutmeg
1 egg
1 tsp. vanilla
½ can pumpkin
2 cups flour


Preheat oven to 350 degrees
Beat butter on medium-speed for 30 seconds. Add sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Beat until combined. Add eggs and vanilla.
Beat in pumpkin, and gradually add flour.
Drop dough by the teaspoon onto a greased cookie sheet, 2 inches apart. Bake for 10- 12 minutes.
Once cooled, top with brown sugar frosting.


Brown sugar frosting
½ cup butter
½ cup brown sugar
¼ cup milk
1 tsp. vanilla
1 ¾ cup powdered sugar


In a small saucepan, heat butter and brown sugar until smooth. Transfer to a medium bowl; beat in milk, vanilla and powdered sugar.


While the cookies are baking prepare the spread:


Pumpkin Cream Cheese Spread
Source: Better Homes and Garden


1 8- oz package softened cream cheese
½ cup pumpkin
¼ cup sugar
¾ tsp. pumpkin pie spice
½ tsp. vanilla
Beat all ingredients together in a standing mixer or with an electric mixer on medium- speed until smooth and creamy. Cover and refrigerate for at least 1 hour before serving.

Day 4 Pumpkin Week: Toffee- Chocolate Pumpkin Squares

I always find it fascinating to think about how something that starts out so simple can evolve into so much more. A friendship starts with a hello, a job starts with the handshake and making change starts with that first step.

In my experience the kitchen is constantly filled with a whirlwind of ideas. I will be creating one recipe, while I am already calculating in my head how I can incorporate the idea into something else. This recipe for Toffee-Chocolate Pumpkin Bars brings together three different recipes, and I am sure any baker out there could put their own spin on it.



It all started with the simple recipe for Matzoh Toffee or Saltine Toffee. It’s the simplest and easiest recipe for a quick treat. Then I took it up a level and replaced the matzoh with a chocolate chip cookie base, topped with the toffee and another level of chocolate. Then I realized the salty factor was missing so I threw in a few pretzels for good measure.


Every fall I try to do something unique with pumpkin. If you search the web for pumpkin recipes, it doesn’t take long to be overwhelmed. So I searched my own recipes for inspiration when the connection of pumpkin and toffee hit me like a match made in heaven. From there everything flowed so simply. In the kitchen, as well as life, something that started out so simple can evolve into something you never expected, but more often than not they become the most rewarding.


Enjoy!

Warning: These are very rich and sweet, I would recommend cutting into small bite size pieces to avoid over indulging!

Toffee- Chocolate Pumpkin Bars

Ingredients:
Pumpkin cookie base:
1 cup butter
1 cup brown sugar
½ cup granulated sugar
2 eggs
½ cup pumpkin
1 tsp. vanilla
2 ¼ cups all- purpose flour
1 tsp. salt
1 tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground cloves


Toffee Filling:
1 cup butter
1 cup brown sugar


Chocolate topping:
1 bag of chocolate chips


Directions:
1) Preheat oven to 350 degrees.
2) Cream butter and sugars together, until fluffy.
3) Add eggs, pumpkin and vanilla and mix until combined.
4) Whisk together dry ingredients, and add to pumpkin batter. Mix just until combined.
5) Pour into a greased 9X 13 pan or until toothpick comes out clean. Set aside and let cool.
6) Once cookie is cooled, bring together the butter and brown sugar in a saucepan over medium high heat. Stir until combined and it has some thickness to it.
7) Pour on pumpkin cookie immediately, as the filling needs to be warm enough to melt the chocolate.
8) Top with chocolate chips, and as they melt spread over the top. If the chocolate is not melting quickly, you can put it into a low heat oven for about five minutes.
9) After the chocolate is melted and spread evenly, pop into the freezer for about 15 minutes or until chocolate hardens.


Cut and serve.

PUMPKIN PANCAKES- Day 3 of Pumpkin Week

Fall is not complete until I enjoy a morning of pumpkin pancakes. There is something about waking up to the smell of cinnamon, maple syrup and pumpkin that takes you out of the everyday.

Some of you may or may not know that I was not always skilled in the pancake making department. However, now that I have the pancake process down, I simply can’t get enough of them. To me they will always be the most comforting breakfast and when you add pumpkin to the mix it doesn’t get much better.

For a second I would like you to imagine two different fall morning scenarios:

Scenario A:
You wake up on a chilly fall morning after hitting the snooze button five times. You rush to get ready, barely having time to think twice about what you are going to wear. You are out the door grabbing your coffee mug and a handful of cereal as you are out the door.


Scenario B:
You get up 20 minutes earlier than usual. You get ready at a relaxed pace. Head to the kitchen where you pull the pumpkin pancakes you made over the weekend out of the freezer. Pop them in the microwave for 20 seconds. Pour maple syrup over them and sit down to savor every bite. After enjoying that last bite you head out the door cheerfully with coffee mug in hand.

It may take some time for the night owls to work up to scenario B, but in my opinion sitting down to breakfast sets your day off on a whole different level. Give it a try and see for yourself.


Pumpkin Pancakes
Recipe source: Epicurious

Ingredients:
1 1/4 cups unbleached all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups whole milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract

Directions:1) Whisk dry ingredients in a separate bowl.
2) Whisk milk, pumpkin, egg yolks, melted butter and vanilla in a separate bowl.
3) Add pumpkin mixture to dry mixture, batter will be thick.
4) With a standing or electric mixer, beat egg whites until stiff.
5) Fold into batter.
6) Over medium-high heat, pour batter by 1/3 cupfuls onto a greased skillet. Cook on one side until bubbles form. Flip and cook on other side for 1 minute longer.
7) Serve with maple syrup.


Tip: Serve your pancakes with flavored cinnamon/sugar butter.
Place 1 stick of butter, 1 tsp.cinnamon and 2 Tbsp of brown sugar in a bowl and blend with an electric mixer until smooth and fluffy.

Brown Butter- Day 2 of Pumpkin Week

Have you heard of brown butter? It’s not a brand of butter or something you have to go to the specialty supermarket to find, but it will add warmth and depth to your baked goods unlike any other flavor.

The thought of allowing an ingredient to reach the burnt stage is unheard of the kitchen, but brown butter allows  you to break the rules. Brown butter is created by allowing butter to cook past the melting stage to reach a golden brown color and bring out a golden, nutty flavor that just so happens to pair perfectly with pumpkin.



This is the color you are looking to reach!

Any recipe that calls for melted butter can easily be replaced with brown butter. I will admit when I originally saw this recipe for brown butter pumpkin cupcakes in the Martha Stewart cupcake book the thought of getting butter so close to burnt intimidated me. However, if you’re afraid to try something new in the kitchen you’re never growing to improve. It turned out to be incredibly easy, but the difference it made in the recipe was incredible.

The kitchen is filled with so many everyday flavors filled with unlimited possibilities. Brown butter teaches us that even the most common ingredient can bring something new to the table.



My baking partner with a sweet tooth, was waiting for me to drop a piece!


Pumpkin Brown Butter Cupcakes
Adapted from the Martha Stewart Cupcake Book

Ingredients:
3/4 cup (1 ½ Sticks) Unsalted butter
2/3 cups all- purpose flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg
1/8 tsp. ground cloves
1 cup canned pumpkin puree
1 cup packed light- brown sugar
1/2 cup granulated sugar
2 large eggs


Directions:
1) Preheat oven to 325 degrees. Grease muffin tin or fill with baking cups.
2) In a saucepan, begin to melt the butter over medium- low heat. Continue to cook until butter begins to turn golden brown. Remove from heat and skim foam from the top.
3) Pour into a bowl, leaving any burnt sediments behind; set aside and let cool.
4) Whisk together flour, baking powder, salt and spices. In a separate bowl combine the pumpkin puree, brown sugar, granulated sugar, eggs and brown butter. Add the flour mixture and mix until combined. .
5) Divide batter into prepared baking cups, filling ¾ full.
6) Bake for 20 minutes, or until a toothpick comes out clean.

Frosting:
Note: I topped the cupcakes with a classic cream cheese frosting, but if you really want to enhance the brown butter flavor, you can try Brown- Butter Icing.


Brown – Butter Icing

Ingredients:
½ cup unsalted butter
2 cups confectioners’ sugar
2 tsp. vanilla
2 Tbsp. milk


Directions:

1) Follow instructions above for brown butter.
2) Add confectioners’ sugar, vanilla and milk, stirring until smooth. Once spreadable, use immediately.
3) Instead of spreading on the cupcakes, you will dip and swirl the cupcakes into the icing.

Day 1: PUMPKIN WEEK

With a slight delay I am happy to announce the start of pumpkin week on Beyond the Meal.

When most of us hear the word pumpkin, one of two images will usually come to mind. Either the perfectly orange, green stemmed pumpkins from the patch or the signature can bakers stock up on as fall weather hits. While nearly every recipe I have calls for opening up a can of pumpkin, one of my all- time favorite recipes relies on a different form of pumpkin.

Every fall I always head to Williams-Sonoma, a food lovers paradise, even if it's just to window shop. The store is always filled with so many cute knick knacks, spices and fall goodies that you feel happy just being in there. However, what I always hope for is the opportunity to try one of the treats they are sampling.

Five years ago I entered Williams-Sonoma looking for nothing special in particular. Then I noticed the sample for pumpkin dessert squares. After one small bite I was hooked and to this day I remember how much the flavor stood out to me. The pumpkin was not the dominating flavor, but the perfect sidekick to the crumble topping and buttery crust. It was so good I even stepped out of my usual window shopping mode and bought the pumpkin butter that was called for in the recipe, and I was so glad I  did.
I made it for Thanksgiving that year and it was a huge hit with the pumpkin lovers and non- pumpkin lovers in my family that I have continued to make it nearly every year. While there is always the desire to try something new, this recipe will never get old in my book and I plan to make it for many more Thanksgivings to come.

Note: Any pumpkin butter will work for this recipe, if Williams-Sonoma’s is over your price range. I have used a variety of pumpkin butters over the years and the recipe always turns out great. Just make sure the amount is equivalent to the Williams-Sonoma variety.

Pumpkin Dessert Squares

Recipe source: Williams- Sonoma
1 Box of Cake Mix, divided
½ cup butter, melted
1 13 oz jar of pumpkin butter or William Sonoma Muirhead Pumpkin Pecan Butter
3 eggs, divided
2 Tbsp. milk
1 Tbsp. all- purpose flour
¼ cup sugar
¼ cup butter, softened
1 tsp. cinnamon

Directions:

Preheat the oven to 350 degrees
Crust:
Set aside 1 cup of cake mix and combine the rest with melted butter and 1 egg.

Evenly spread into the bottom of a sprayed 9 X 13 pan.

Filling:

Combine the pumpkin butter, 2 eggs and milk. Pour over the crust and spread evenly.

Topping:

Mix together 1 cup cake mix, flour, sugar, butter, and cinnamon. Mix until crumbly and spread over pumpkin filling.

Bake for 35- 40 minutes.

More than a recipe

Once upon a time the only source for recipes was mothers, friends and a few legendary cookbooks. In today’s world if you need a recipe for classic spaghetti sauce you don’t need a secret family recipe because millions of food bloggers are sharing their own. Even with all of these sources, it’s funny to think we cook less today than we did in the past. We all face the problem of recipe overload and I recently began to wonder if it’s an inevitable result of the times.

I tear out, bookmark and copy recipes just about every day. I know if I don’t make the recipe within a week it’s going to get stashed away and replaced by a new recipe that catches my eye. When it comes down to it, I will always have more recipes than I can handle.

In its basic form a recipe is a formula of measurements, directions and ingredients. What sets it apart from any other formula is the passion, history and joy a recipe brings to life. When we find a new recipe, it’s more than just a meal. It can represent a child’s first birthday, a memorable first date or just the perfect combination of flavors. This is the true joy that comes from finding recipes on food blogs, magazines and old family recipes. They bring us into the kitchen of cooks all over the country. While it may be overwhelming at times, I believe the recipes you are meant to cook will always find a way to your kitchen. I know this because of a simple recipe for yellow cake that found its way to me several years ago.

I don’t recall the exact details of how I found Ina Garten’s recipe for Birthday Cake with Hot Pink Icing, but let’s face it anything with hot pink is going to catch a girl’s eye. However, I do recall I was making it for my mom’s birthday and I knew the slight addition of lemon in the recipe would be perfect. It was one of those moments when you don’t feel the need to keep searching, or second- guess, you just go with it. I may have picked a different color for the icing (sorry hot pink), but my mom loved the cake more than any cake I could have found at a bakery. To this date I have cherished this recipe and while I may try new yellow cake recipes here and there, this recipe is what I always return to.

There may not be a solution to recipe overload and I am fine with that. I know in the end the search is just part of the process to find the best.

Yellow Cake
Source: Adapted from Ina Garten

Ingredients:
18 Tbsp. unsalted butter, at room temperature
3 cups sugar
6 eggs, at room temperature
1 cup sour cream
1 ½ tsp. vanilla
1 lemon, zested
3 cups all-purpose flour
1/3 cup corn starch
1 tsp. kosher salt
1 tsp. baking soda
1 ½ cups fresh strawberries, diced ( optional, if in season)

Frosting:
3 sticks unsalted butter
3 lbs. powdered sugar
9 Tbsp. milk
3 tsp. vanilla

Directions:
Preheat oven to 350 degrees F.

Butter and flour two 9 inch cake pans. Set aside. Cream the butter and sugar, until fluffy.

Add eggs, 2 at a time, then add the sour cream, vanilla and lemon zest. Mix well.
Combine the flour, cornstarch, salt and baking soda. Slowly add to the batter.

If you are adding fresh strawberries, fold them into the batter at this point.

Pour into prepared cake pans.

Bake for 30 -40 minutes or until a toothpick comes out clean.

Cool the cakes and frost.

For frosting:
Cream butter on high speed. Gradually add in powdered sugar, milk, vanilla and food coloring if you wish. Mix until creamy and light.

Note:
This recipe works great for cupcakes or 1 layer cakes. Just cut the recipe in half and the frosting in half. Cupcakes will bake quicker so check the oven at 25 minutes.

Fall Comfort

As fun and relaxing as summer is, nothing can hold back my excitement for fall. Cozy sweaters and a chill to the air fills me with a sense of comfort that no other season can compete with. However, fall does not truly start- at least in my world- until that first taste of the best fall flavors. Cinnamon, butternut squash, honey crisp apples and sweet potatoes all top my list, but nothing ever reaches the place pumpkin has in my heart. For awhile I thought I was alone in my excessive love for pumpkin at the start of fall, whether it was a cookie, bread, cake or entrée. Yet , this season when I saw how much excitement was being built for the Pumpkin Spice Latte at Starbucks and the joy of other food bloggers to start baking with pumpkin, I knew I was not alone. Pumpkin is a universal favorite and while it used to be synonymous with Thanksgiving pie, today the possibilities for pumpkin are truly endless.

I know this build- up may have you thinking a pumpkin recipe is about to follow, but you’re going to have wait a little longer. However, you can check out my pumpkin cookie recipe from last season. I can’t wait to experiment with all new pumpkin recipes, and share my classic favorites with you. I am already starting to plan for this, and can’t wait for my favorite part of trying all the recipes.

Last year the food blogger Streaming Gourmet did a cool idea called “31 Days of Pumpkin” where she posted a different pumpkin recipe every day during the month of October. Some may love 31 days of chocolate, but for me a month of pumpkin recipes is music to my ears. I bookmarked a few of her ideas and plan to go back to them in my experimentation process.

I would love to do my own 31 days of pumpkin, but I want to start with a goal I know I can accomplish. So I am going to keep it simple, and am very happy to announce October 1- 7 as Pumpkin Week here on Beyond the Meal, 7 days and 7 different recipes.

I take pumpkin very seriously, so you can be sure I will be only post recipes that have been tried, loved and enjoyed. However, I have never been one to have the patience to wait, so you can expect a few sneak peek pumpkin recipes as Pumpkin Week approaches.

Since pumpkin is getting a whole week, it’s only fair to give other fall flavors time in the spotlight.

First up is a spin on the traditional snickerdoodle cookie, with Snickerdoodle Blondies from Recipe Girl. The warm cozy flavors of cinnamon and nutmeg run through every bite making it the perfect treat to pair with an afternoon coffee on a chilly fall day. You would also make a lot of fans, if you brought this with to a tailgate, but that's just a suggestion.

When you need a side dish who doesn’t turn to the sweet potato during the fall months. There are plenty of recipes out there, from mashed, sautéed and fried. However, one of my favorite versions is sweet and simple and only requires three extra ingredients that you always have on hand. Are you intrigued? You will be after one bite.

Get cozy because it’s going to be a comforting fall here at Beyond the Meal.



Snickerdoodle Blondies
From: Recipe Girl

Ingredients:

2 2/3 cup all- purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
½ tsp. cream of tartar
1 tsp. salt
2 cups brown sugar, packed
1 cup butter, room temperature
2 large eggs, room temperature
1 Tbsp. vanilla extract
1 cup cinnamon chips (optional)

Topping:

2 Tbsp. granulated sugar
¼ tsp. ground nutmeg
1 tsp. ground cinnamon

Glaze:

1 cup powdered sugar
1 tsp. ground cinnamon
¼ cup heavy whipping cream
1 tsp. vanilla extract

Directions:

Preheat oven to 350 degrees. Spray a 9X 13 pan with cooking spray.

Combine flour, baking powder, cinnamon, nutmeg, cream of tartar and salt; set aside.
In a stand mixer or with a hand mixer, beat brown sugar and butter together until smooth. Add eggs one at a time, add vanilla. Beat mixture until smooth. The batter will be thick. Mix in cinnamon chips, if you desire.
Pour into prepared pan. Spray cooking spray onto hands and press down until batter is even. Sprinkle with topping.

Bake for 25- 30 minutes, or until a toothpick comes out clean. Meanwhile, prepare the glaze by whisking together heavy cream, powdered sugar, vanilla and cinnamon.

After bars are cooled drizzle on the glaze in any decorative deign you please. Let set for five minutes.

Slice into bars and serve.



Baked Sweet Potato Fries

Ingredients:

1 lb. sweet potatoes
Olive oil
Salt and Pepper

Directions:

Preheat oven to 400 degrees.

Slice sweet potatoes lengthwise into ½ in strips. Place on a cookie sheet covered in tin foil. Drizzle with olive oil, salt and pepper. Using your hands spread the olive oil, salt and pepper onto all of the sweet potatoes. Make sure they are evenly coated. Bake for 30- 35 minutes.

l’ arte d’ arrangiarsi – The art of making something out of nothing

This past weekend I saw the movie Eat, Pray, Love. I read the book and loved it, and I was happy to see the movie was an accurate representation. The trip I couldn’t wait to see brought to life was her portion of time in Italy.

I have never been to Italy, but there is no doubt in my mind I will make it there one day. They have a passion for life; that I want to experience and live. Until the opportunity comes I am going to take a lesson from them and begin making art out of nothing.

In Italy food is not attached to thoughts of low-fat or low- carb and whether it’s frozen or fresh, so why do I? Why can’t I simply enjoy food for what it is? I  know the feeling of allowing myself to enjoy a piece of cake, or freeing myself from worrying about what diet I will be on next. It is a feeling of happiness, but I only let it last for so long before guilt replaces it. An Italian would never feel guilty for taking second helpings, and why should they?

I already allow myself to feel guilty for so much. Like most of us do I turn to food to ease my feelings of guilt and as a result only feel more guilt. It’s a terrible cycle and I don’t have to do this.

I don’t have to over eat or put on twenty pounds to lose this guilt, I simply have to focus on food as an opportunity to nourish my mind, body and spirit. If I allow myself to enjoy a meal without feeling awful a minute later, I won’t feel the same cravings to do it every day.

So what does making art out of nothing mean to me? It means looking at every meal as more than something to eat, but as an opportunity to try new flavors, create memories and connect with the cultures and people that surround us.

One of my favorite Italian dishes is gnocchi. It is a perfect example of making art out of nothing. Topped off with a pour of olive oil, lemon, garlic, a few veggies, it's comfort on a plate. It’s the kind of meal you can’t help but pair with a crusty piece of bread and a tall glass of wine. Now that’s a reason to celebrate.

For dessert my art comes from experimentation. Adding a bit of extract to a frosting can make a world of difference. Even turning a frosting pink rather than leaving it white can cheer up a cookie or cupcake. My belief is that when it comes to baking or cooking it’s not about who can make the best rosette out of frosting, but who can bring the most passion to a dish. Even if it’s just the addition of one ingredient, that is where true art lies for me.

Gnocchi with spinach and lemon
1 pkg. of store bought gnocchi ( or homemade would be even better)
1/4 cup olive oil
2 garlic cloves, minced
1/4 cup onion, chopped
3 cups of spinach
Juice of 1/2 lemon
1 Tbsp. lemon zest
1 cup of shredded parmesan cheese

Bring water to a boil and cook gnocchi according to package directions. It will cook very quickly. They are done when they begin to float to the top.  Drain and set aside.

In a large skillet heat the olive oil and garlic over medium-low heat. Add the onion and saute for 1 minute.  Add the spinach (it will cook down), lemon juice and zest. Cook until spinach is just wilted.

Toss with the gnocchi and add salt, pepper and parmesan cheese.

Serve and enjoy with crusty bread or a side salad.

Note: The picture above has chicken that I included from dinner the night before. The addition of chicken or shrimp would be delicous in this recipe.


Raspberry  Frosting
(Pictured on cookie above)
Recipe adapted from A Homemade Life by Molly Wizenberg

8 ounces cream cheese, at room temperature
6 Tbsp. butter, at room temperature
3 cups powdered sugar, sifted
1 1/2 tsp. Raspberry extract
Red Food Coloring

Directions:

Combine the cream cheese and butter in the bowl of a stand mixer with the paddle attachment and beat on medium speed until smooth.

Add the powdered sugar gradually, scraping down the sides as needed.

Add the raspberry extract and a few drops of food coloring. Beat until smooth.

Use on your favorite sugar cookie or for cupcakes.

Healthy Ice Cream: Yes, you read that correctly

I can rarely end a night without a little something sweet. One of my absolute favorite sweet treats is ice cream. One of the main reasons I love it is for the creamy, smooth texture. However, I don’t love the high amount of calories and fat that comes along for the ride. My search was on for a healthy ice cream, but it sounds impossible right? Let’s just say nothing is impossible and if you enjoy the flavor of bananas- YOU MUST KEEP READING.

In the June issue of Cooking Light, they did a small feature on different ways to make treats with a banana. They all sounded pretty good, but the one that immediately caught my attention was for quick and easy banana ice cream. It didn’t call for an ice cream machine, just a plan banana, a blender or food processor and any additional flavors of you’re choosing. It seemed too good to be true and I had to find out for myself.

I had my doubts that this would taste anything like the texture of ice cream, but I was willing to go along with it. All you had to do was place peeled ripe bananas in the freezer. Once they are frozen you simply add them to your blender or food processor. It’s really that simple.

This is where the fun begins; you can add any additional flavors you like. I chose to add some peanut butter and a tiny amount of agave. I added the peanut butter once the bananas began to get creamy, but were not completely unfrozen.

After extra flavors are added, you continue to pulse until the bananas are completely smooth and creamy. What results is the texture of soft- serve ice cream. At this point you are probably saying how come I did not know about this creation sooner, because that was my exact thought after the first bite.

I am sooooooo anxious to try this with Nutella, because I can only imagine how heavenly that will be. You could also include it in an ice cream sundae with toppings (caramel would be delicious) and whipped cream. I know that takes away from the health benefits, but at least the ice cream is nutritious.

Enjoy and please share your own creations with me if you make this delicious treat.

Summer is not over yet....

Back to school supplies have hit the stores and fall fashions are in the windows. As August quickly flies by I can’t help but wonder where the summer went. It feels like just yesterday I was grilling out for Memorial Day and now Labor Day is just around the corner. While retailers may be trying to get my mind on fall, I am still focused on the fresh food of summer.


A few weeks back I went to a local farmers market in my neighborhood. I hope to be organized enough one day to buy a bulk of that fresh food at once; however I have learned I would rather buy small amounts than see it go bad in my fridge (a terrible feeling for any foodie).

When I went to the farmers market I didn’t know exactly what I wanted to make, so I allowed the market itself to provide my inspiration. I was sold upon seeing the heirloom tomatoes and included a cute baby eggplant to go with it. What I would make with that I didn’t know at the time, but the one thing I knew was that I wanted to keep the flavors simple.

This summer more than usual, I have been obsessed with making toasted open face sandwiches. They are extremely simple to make and can be done with just about any ingredients on hand. What I love about this dish is that I find it to be in between making a pizza and a sandwich. The bread resembles a crust ready to be filled with toppings, but at the same time the perfect individual portions brings a level of joy that only a sandwich can deliver. It’s truly the best of both worlds. When I came home with the eggplant and tomatoes, it didn’t take long for me to figure out what to make.

A tomato, mozzarella and basil sandwich is a classic summer dish, but I decided to put a new spin on it with the addition of the eggplant. What resulted was a fresh balance of flavors that truly tasted like summer on a plate. The eggplant provided a thicker and heartier texture to the dish, without taking away from the sweetness of the tomato. I had no idea such a simple addition would add so much, but isn’t that what experimenting in the kitchen is all about?

It would be a lie if I said I wasn’t excited for the flavors of fall to come into season. It’s truly one of my favorite times of year as pumpkin, cinnamon and apples fill the air. Yet, during the 90 degree days of August my mind will still be on that tomato, basil, mozzarella and eggplant.

Open- Faced Mozzarella, Eggplant and Tomato Sandwiches
(Note: I tend to free hand the ratio of olive oil and balsamic vinegar, below is an estimate you may do it to your own taste)

Ingredients:
1 loaf of your favorite crusty bread (Ciabatta, Italian, French baguette), cuti into 6 slices
1 small eggplant, cut into 1/2 inch slices
3 Heirloom tomatoes ( or any tomatoes you have on hand), sliced thin
2 cloves garlic, minced
1/2 cup olive oil
1/4 cup balsamic vinegar
Salt and pepper to taste
6 slices of fresh mozzarella
Fresh basil leaves

Directions:
Preheat oven to 350 degrees.
Slice bread into 6 slices and place on cookie sheet.
Combine the sliced eggplant, tomatoes, garlic, olive oil and balsamic vinegar. Allow to sit for 5- 10 minutes. Add salt and pepper.
Place an equal amount of tomatoes and eggplant on the sliced bread. Top with fresh mozzarella.  Place in oven and bake 10- 15 minutes, or until cheese is melted.  Top with basil and serve.

Early Riser

I have always loved the fact that I am a morning person. There is something so peaceful about the early morning hours, and while some prefer to dedicate those hours to sleep, I can’t help but savor them.


Last Saturday I woke up at 6 AM, not to an alarm clock, but the incredible booming of thunder. I opened my window, to see the rain showering my window. Rain instantly brings out a inner feeling of comfort, the type of weather that makes us want to cozy up with a blanket. I am not saying I could handle rain every day, but on certain mornings when you are not forced to rush out the door, I wrap myself in fleece, and listen to the rain fall.

When I think of comfort food, my mind instantly goes to breakfast. On days I am up extra early, I spend the extra time to go all out with homemade pancakes. As they require more time than an omelet or simple oatmeal, they truly feel like a special treat.

I have no shame in admitting I grew up on Bisquick. It was a common ritual for my father and I to make pancakes on the weekend, and every batter always started the same way.. I have since moved on from Bisquick to experiment with different homemade recipes and new flavors, but it’s those early memories of making weekend pancakes that cemented my love for breakfast. 

I have experimented with different pancake recipes over the years; some coming out better than others, but one flavor I have never tried was blueberry. Since I had a fridge full of fresh Michigan blueberries I knew it was meant to be. I went to the ultimate source” The Food Network website” to find a recipe and the first recipe to catch my eye was made by Ina Garten. If there is one thing I have learned in the kitchen, following an Ina Garten recipe has always led to success, from entrées to dessert.

The recipe featured bananas, rather than blueberries, but after reading the glorious reviews I knew this was the recipe I wanted to use and assumed that blueberries would be an acceptable substitution for the bananas. The recipe called for the basic pancake components, milk, eggs, flour, sugar, baking powder, vanilla and salt. However, a surprise ingredient that caught my eye was sour cream. I figured it was involved for the banana, as I often find it as part of most banana recipes, but I thought it would add a nice texture for the pancake with or without banana. I also separated the eggs in the recipe and folded in the egg whites last. I read it helps create a lighter pancake, a goal I am always after.

There is a general notion that the first pancake of a batter is a tester pancake, and that is often the case when I make pancakes. However, with this recipe every pancake from start to finish came out light and fluffy.

It is mornings such as that I am truly glad to be an early riser.


Blueberry Pancakes

Recipe Adapted from Ina Garten

1 ½ cups flour

3 Tbsp. sugar

2 tsp. baking powder

1 ½ tsp. kosher salt

½ cup sour cream

¾ cup plus 1 tbsp. milk

2 eggs, separated

1 tsp. pure vanilla extract

1 tsp. lemon zest

Unsalted Butter

1 ½ cups blueberries

Directions:

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, egg yolks, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing just until combined.

By hand or with a mix master, whip the egg whites until they reach a stiff peak stage and can hold their shape out of the bowl. Gently fold the egg whites into the batter, just until combined.

Melt 1 Tbsp. butter in a large skillet over medium low- heat until it bubbles. Ladle the pancake batter into the pan, about ¼ cup for each pancake. Distribute blueberries on the top of the pancake. Cook until bubbles appear on top of the pancake and flip. Cook for another minute or so, or until lightly browned.

Continue with the rest of the batter.

Serve with more blueberries, warm maple syrup and butter.

Meant to be- The story of PB&J

There is not always a rhyme or reason why two ingredients are paired together, but the result can often lead to something truly memorable. There are some combinations created out of necessity whether it’s for texture, flavor or cost, but endured by choice. From our perspective today it would be hard to imagine peanut butter and jelly apart, they have become one for better or worst. The exact origin of peanut butter and jelly is hazy, however as history proves what resulted was meant to be.

I like millions of others had peanut butter and jelly just about every day for lunch in high school. I always used the same bread from a local bread store, Jiff peanut butter and Smucker’s Grape Jelly. Part of the reason I clung to it was simplicity, but I can’t say I ever got sick of it. I don’t eat it as often anymore, but I occasionally still get a craving for a PB&J and with every bite I am sent right back to childhood.

With only three ingredients, every flavor plays a starring role. How these three ingredients were brought together is part ingenuity, but I would like to believe the rest is fate.

Bread- As the foundation of any PB&J, over the years there has become personal standards as to what bread is acceptable. I personally favor whole wheat or white bread that has some substance, but is soft enough to mold together with the peanut butter and jelly. Whatever bread you favor and whether served with crust or without, the sandwich never would have gained so much popularity if it had not been for the creation of sliced bread by Otto Rohwedder in the early 1900s. Gustav Papendick improved the slicer in 1920 setting the stage for an American classic to be born.

Peanut Butter – Peanut butter was created by Dr. John Harvey Kellogg in 1895 and sold as a health food, that was packed with protein. Peanut butter began as an expensive treat, but it quickly became commercialized. By the 1920’s Skippy and Peter Pan created the peanut butter brands we are still familiar with today. Peanut butter sandwiches quickly became a quick and easy meal during the Great Depression, as it was simple to make and inexpensive. Yet, throughout good times and bad peanut butter has remained one of our favorite treats.

Jelly- If you have ever had a straight peanut butter sandwich, you can understand why the addition of jelly would be a welcome partnership. It proved to be the perfect balance of sweetness, without overpowering and manages to keep the peanut butter in check ( a.k.a no peanut butter on the roof of your mouth). Food historians note that jelly was added to the sandwich during WWII . Peanut butter and jelly were both on the military rations list and GI soldiers added the jelly to the sandwich to make it go down smoother and improve taste. The combination was loved so much they continued to make it at home.

Various creations of the classic have been adapted over the years. From the infamous Fluffernutter to Elvis’s addition of the banana, jelly has faced some stiff competition. While I have yet to find a combination that tops jelly, this is the kind of ingenuity that inspires me as a foodie. However, as PB&J proves sometimes simplicity is the best method.