Snicker Cookies

This recipe comes from a Christmas cookie contest for the Las Vegas Review Journal. They are now a family favorite.

1 cup soft butter
1 cup peanut butter
1 cup brown sugar
1 cup sugar
2 eggs
1 t. vanilla
2.5 cups flour
1 t. baking soda
20 Snickers bars

Wrap cookie dough around each snicker bar. Bake at 350 for 15 minutes.

Martha Stewart's Almond Crescent Cookies

2 sticks unsalted butter
2/3 cup confectioners sugar (plus more for rolling)
1 t. vanilla
1/2 t. almond extract
1 cup coarsely chopped almonds
2 1/3 cups sifted all-purpose flour

1. Heat oven to 350 and line baking sheets with parchment paper. Cream together butter and 2/3 cup sugar until fluffy. Beat in extracts, then add almonds. Stir in flour and beat until well mixed.

2. Divide dough in half and roll each half into a log 1 inch in diameter. Cut each log into 3/4-inch pieces, and roll each piece into a cylinder 2 inches long. Place cylinders 1 to 2 inches apart on baking sheets, and form into crescents.

3. Bake for 15 to 20 minutes, or until lightly golden. Let crescents cool, then roll in additional sugar.

Chicken Empanadas

8 oz. skinless boneless chicken breasts (cut into 1/2" cubes)
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped tomato
1/4 cup water
2 T. raisins
2 T. chopped fresh parsley
1 T. tomato paste
1 T. chopped pimento stuffed green olives
1 garlic clove, minced
1/2 t. ground cumin
2 T. dry breadcrumbs

36 potsticker wrappers
1 large egg

2 cup oil

Combine and cook first 6 ingredients. Transfer to food processor and add remaining ingredients. Wrap with potstick wrappers and use egg to seal. Fry till golden brown. Drain on paper towels and serve with various dipping sauces

Sun Dried Tomato Pesto Torte

My friend (hi Robyn) was just visiting from Boise and mentioned how much she loves this recipe. It's another great holiday dip that can be made ahead of time. Take this to your Christmas party . . . it's delicious.

1 8 oz. package cream cheese, softened
1/2 cup crumbled feta cheese (2 oz.)
2 cloves garlic, minced (I like more than 2 cloves)
1 T. milk
1 cup firmly packed fresh basil leaves
1 cup firmly packed fresh parsley sprigs
1/2 cup grated parmesan cheese
1/4 cup pine nuts
2 cloves garlic, minced
3 T. olive oil
2 T. pine nuts
1/2 cup oil-packed dried tomatoes, drained and finely chopped
french bread slices

In food processor bowl combine cream cheese, feta cheese, 2 cloves garlic and milk. Cover and process or beat with electric mixer on medium speed till almost smooth.

For pesto combine basil, parsley, parmesan cheese, 1/4 cup nuts, 2 cloves garlic and olive oil. Cover and process or blend till almost smooth.

Line 4 cup mold with plastic wrap and sprinkle the 2 T. roasted nuts over bottom of mold. Spoon 1/4 cheese mixture atop nuts, spreading evenly. Carefully spread with half the pesto. Add another one-fourth of cheese mixture.

Sprinkle tomatoes atop cheese in mold Add another 1/4 cheese mixture and remaining pesto. Spread remaining cheese mixture atop and cover and chill at least 4 hours or overnight. To serve, unmold onto platter and serve with French bread.

O Henry Bars

4 cups oats
2/3 cup butter
1/2 Karo syrup
1 cup brown sugar
3 t. vanilla

6 oz. chocolate chips
2/3 cup peanut butter

Pat dough in 9 x 13 pan and bake at 35 for 15 minutes only.

Melt peanut butter and chocolate chips. Spread on dough and let set before cutting.

Downeast Maine Pumpkin Bread

Ingredients

* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 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

Directions

1. Preheat oven to 350 degrees. Grease and flour three 7x3 inch loaf pans.
2. 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.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Egg Rolls

1 lb. uncooked medium shrimp
1 lb. uncooked bonless lean pork
4 oz. fresh mushrooms
8 green onions
1 red pepper, seeded
8 oz. Chinese cabbage
1 can water chestnuts
3 T. sherry
1 1/2 T. soy sauce
2 t. grated pared fresh ginger root
1 t. sugar
1/2 t. salt
1/4 cup water
1 1/2 T. cornstarch
24 spring roll or egg roll wrappers
3 cups vegetable oil

Finely chop shrimp, pork, mushrooms, onions, pepper, cabbage and water chestnuts using cleaver or food processor. Add sherry, soy sauce, ginger, sugar and salt and mix well.

Mix water and cornstarch in small bowl until blended. Place 1/4 cup filling evenly across corner of each wrapper and brush cornstarch mixture evenly over all edges of wrappers. Carefully roll wrappers around filling folding in the corners.

Heat oil in wok over high heat until it reaches 375 and fry 3 to 4 rolls at a time until golden, 3 to 5 minutes. Drain on absorbent paper.

P.S. I frequently use only chicken in these egg rolls. I posted the recipe the way I learned it . . . I mostly make chicken only egg rolls.

Starbucks Pumpkin Scone

INGREDIENTS:

2 cups all-purpose flour
7 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
6 tablespoons cold butter

Glaze

1 cup plus 1 tablespoons powdered sugar
2 tablespoons whole milk

Spiced Icing

1 cup plus 3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch ground ginger
pinch ground cloves

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. Combine flour, sugar, baking powder, salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger in a large bowl.
3. In a separate medium bowl, whisk together pumpkin, half-and-half, and eggs.
4. Cut butter into cubes then add it to the dry ingredients. Use a pastry knife or a fork to combine butter with dry ingredients. Continue mixing until no chunks of butter are visible. You can also use a food processor: Pulse butter into dry ingredients until it is the texture of cornmeal or coarse sand.
5. Fold wet ingredients into dry ingredients, then form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1 -inch thick rectangle that is about 9 inches long and 3 inches wide. Use a large knife or a pizza wheel to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.
6. Bake for 14 to 16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper. Scones should begin to turn light brown.
7. While scones cool, prepare plain glaze by combining ingredients in a medium bowl with an electric mixer on medium speed. Mix until smooth.
8.When scones are cool, use a brush to paint a coating of the glaze over the top of each scone.
9. As that white glaze firms up, prepare spiced icing by combining ingredients in another medium bowl with an electric mixer on medium speed. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk. Makes 6 scones.

Just Chicken Pie

A chicken pie with no peas or carrots - by Deena Stovall, as printed in America's Best Lost Recipes. I didn't trust, so I skipped the cheese in this recipe. I'm just traditional when it comes to some recipes. I will make this over and over again.

Ingredients

* 2 1/2 lbs chicken breasts, with skin and bone
* 8 tablespoons unsalted butter
* 1 celery rib, chopped fine
* 2 garlic cloves, minced
* 1/3 cup all-purpose flour

* 1 (12 ounce) can evaporated milk
* 2 cups low sodium chicken broth
* 1 teaspoon grated lemon zest
* 3 scallions, chopped
* 2 refrigerated pie crusts, 9-inch
* 3/4 cup shredded sharp cheddar cheese
* 1 large egg, beaten

Directions

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Cover a rimmed baking sheet with foil.

2. Pat the chicken dry with paper towels and season with salt and pepper. Place on the prepared baking sheet, skin-side up, and roast 35 to 40 minutes. Let cool to room temperature, remove and discard the skin, and cut the meat from the bone and shred the chicken into 2-inch pieces. Reduce the oven temperature to 350 degrees.

3. Melt the butter in a large saucepan over medium heat. Cook the celery until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook until it begins to brown, about 1 minute. Stir in the milk, broth, and zest and bring to a boil. Reduce the heat to low and simmer until thickened, about 5 minutes. Strain the sauce into a large bowl, discarding the vegetables. Stir in the chicken and scallions, and season to taste with salt and pepper. Let the filling cool until just warm, about 30 minutes.

4. Spoon the chicken mixture into the pie shell and sprinkle with the cheese. Top with the remaining circle of dough. Trim all but 1/2 inch of the dough overhanging the edge of the pie, using your fingers.

5. Cut four 2-inch slits in the top of the dough, brush with the beaten egg, and bake until the crust is deep golden brown, 45 to 55 minutes. Let cool 10 minutes. Serve.

Want to make this easier? Just buy that roast chicken at Costco.

Photo courtesy of Minnesota Public Radio.

Bailey's Hot Fudge

Bailey's of Boston might be long gone but their hot fudge recipe lives on. Their silver bowls just made the hot fudge sundae taste that much better.

* 1/2 cup butter
* 2 unsweetened chocolate squares
* 2 cups confectioners' sugar, sifted
* 3/4 cup evaporated milk

Slowly melt butter and chocolate in a saucepan. Remove from heat. Alternately add the sugar and evaporated milk. Stir till smooth. Return to heat. Simmer 8-10 mins. Makes 2 cups.

Thank you, Betsy, for lighting a fire under me to get my hands on the recipe. I owe you.

Caramel Corn

1 lb. brown sugar
1 cup light Karo syrup
1 stick butter
1 can sweetened condensed milk

Cook brown sugar and Karo together until lightly boils. Add 1 stick butter and 1 can sweetened condensed milk and continue to cook until edges simmer. Pour over prepared popcorn.

Pound Cake

Oh a good pound cake . . . especially one with a crunchy, buttery crust. This recipe is a keeper.

3 cups flour
2 cups sugar
3 t. baking powder
1/2 t. salt
2 cups softened butter
1/2 cup milk
1 t. vanilla
1 t. almond extract
6 eggs

350 for 1 hour, 15 minutes. Kitchen Aid recipe.

Elegant Bars

1 lb. powdered sugar
1 cup melted butter
1 1/2 cup melted peanut butter
1 1/4 cup graham cracker crumbs
1 12 oz. package milk chocolate chips

Mix powdered sugar, melted butter, melted peanut butter and graham cracker crumbs together and place in 8 x 10 glass dish. Press into dish. Melt chocolate chips and spread over peanut butter mixture. Refrigerate and cut into squares.

Carrot Cake with Cream Cheese Frosting . . .

I've been making this cake for many years, albeit usually only once a year - it's rich. And great. "We" prefer no fruit or nuts in our version, but add what you will.

2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)

Cream Cheese Frosting

1 lb. confectioners sugar
1 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoons vanilla extract

Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots.

Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)

For frosting:

Using electric mixer, beat all ingredients in medium bowl until smooth and creamy. Serve cake cold or at room temperature.

Almond Danish Puff

A pate choux on top of an almond flavored crust. I've been making this for years . . . it's yummy.

Pastry

1 cup all-purpose flour
1/2 cup butter, softened
1/4 t. almond extract
2 tablespoons water

Topping

1/2 cup butter
1 cup water
1 teaspoon almond extract
1 cup flour
3 eggs

Glaze

1 1/2 cups powdered sugar
2 tablespoons butter, softened
1/2 teaspoon almond extract
1 to 2 tablespoons warm milk or heavy cream
Chopped toasted almonds

1. Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water and the almond extract over mixture; toss with fork.

2. Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet.

3. In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle.

4. Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.

5. In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.

"The Best Shortbread" from Cook's Illustrated

We love a rich buttery shortbread in my house. That Walker's tin they sell at Costco . . . we can't have it in the house. Self-control issues. It's a very simple thing to create, typically with just four basic ingredients. My November/December Cook's Illustrated talked about a baking technique using a springform pan. I decided to give it a try. If you're like me and you want the demonstration, look here. I made the basic recipe as follows:

1/2 cup old fashioned rolled oats
1 1/2 cups all purpose flour
1/4 cup cornstarch
2/3 cup confectioners' sugar
1/2 t. table salt
14 T. unsalted butter, cold, cut into 1/8" thick slices

1. Adjust oven rack to middle position and heat oven to 450 degrees. Pulse oats in spice grinder or blender until reduced to fine powder, about ten 5-second pulses (you should have ¼ to 1/3 cup oat flour). In bowl of stand mixer fitted with paddle attachment, mix oat flour, all-purpose flour, cornstarch, sugar and salt on low speed until combined, about 5 seconds. Add butter to dry ingredients and continue to mix on low speed until dough just forms and pulls away from sides of bowl, 5 to 10 minutes.

2. Place upside-down (grooved edge should be at top) collar of 9- or 9 1/2-inch springform pan on parchment-lined rimmed baking sheet (do not use springform pan bottom). Press dough into collar in even 1/2-inch-thick layer, smoothing top of dough with back of spoon. Place 2-inch biscuit cutter in center of dough and cut out center. Place extracted round alongside springform collar on baking sheet and replace cutter in center of dough. Open springform collar, but leave it in place.

3. Bake shortbread 5 minutes, then reduce oven temperature to 250 degrees. Continue to bake until edges turn pale golden, 10 to 15 minutes longer. Remove baking sheet from oven; turn off oven. Remove springform pan collar; use chef’s knife to score surface of shortbread into 16 even wedges, cutting halfway through shortbread. Using wooden skewer, poke 8 to 10 holes in each wedge. Sprinkle turbinado sugar over surface of shortbread, then return it to oven and prop door open with handle of wooden spoon, leaving 1-inch gap at top. Allow shortbread to dry in turned-off oven until pale golden in center (shortbread should be firm but giving to touch), about 1 hour.

4. Transfer baking sheet to wire rack; cool shortbread to room temperature, at least 2 hours. Cut shortbread at scored marks to separate and serve.

The technique is to allow the shortbread to expand as it bakes - otherwise it loses its shape as the edges flatten out. I've seen evidence of this, even when using a shortbread mold. The barrier the springform collar makes it the perfect solution.

Anna Mason's Apple Cake

This is a light cake (lots of oil) that forms a slight crunch on the top . . . I like it best with some fresh whipped cream on top, but vanilla ice cream will suffice.

2 cups sugar
1.5 cups oil
3 eggs
2 t. vanilla
3 cups flour
1 t. soda
1 t. salt
1/4 t. ground cloves
1 t. cinnamon
5 cups diced apples

Cream sugar and oil. Add eggs one at a time. Add vanilla. Sift together dry ingredients and add creamed mixture. Add apples. Bake at 325 in 9 x 13 pan for 60 minutes. Sprinkle with confectioners sugar and serve with whipped cream.

Apple Crisp

Oh this is good. It isn't your typical oatmeal sort of apple crisp . . . it's more like a lazy apple pie. I can't have this around without wanting to eat the entire yummy dish.

8 apples
1 cup brown sugar
1 t. cinnamon
3/4 cup flour
1/2 cup butter
1/2 cup water

Pare and quarter apples and cut lengthwise into four slices. Put sliced apples in bottom of buttered dish. Add water. Combine sugar, cinnamon and flour and rub in butter to make crumbs. Spread crumbs over apples evenly and bake at 375 for 40 minutes.

Previously blogged about here, but worth posting again.

Tarte Tatin

This classic French apple tart is Wolfgang's recipe, one he refers to as "Easy Tarte Tatin". If you know me at all you know this is my idea of the ultimate dessert. Sadly, Mon Ami Gabi has removed it from their menu, although they promise it will be an occasional 'special.' Hope so.

If you haven't discovered Pepperidge Farm puff pastry I urge you to run to the frozen food aisle at your local grocery store and buy a box. It's a freezer staple. It means you can always make a napolean or a tarte tatin because it's just that amazing. If you're adventurous you can give it a shot, like I did here, but I promise you the store bought version is absolutely perfect. Also, as much as we loved that Danish braid, and we did, I have never made it again. Just saying. It's versatile (they make it in pastry shells) and perfect.

1 stick unsalted butter
1 1/2 cups sugar
10 Golden Delicious apples
2 T. lemon juice
1 9-inch circle pre-baked puff pastry
Vanilla ice cream

Preheat the oven to 350°F. In a 9-inch ovenproof skillet, melt the butter over medium-high heat. Stir in 1/2 cup of the sugar and cook, stirring continuously, until it turns light golden brown. Remove from the heat and set aside. Peel, core, and quarter the apples. In a nonreactive bowl, toss together the apples and lemon juice. Arrange the apple quarters, rounded sides down, in the pan in a flowerlike pattern, filling in the gaps with more apples placed curved side up. Sprinkle the remaining 1/2 cup sugar over the apples. Cook over medium heat until the apples start to brown, about 5 minutes. Transfer the skillet to the oven and cook until the apples are tender, 20 to 30 minutes more. Remove the pan from the heat and let the apples cool to room temperature. Before serving, preheat the broiler. Return the pan to medium heat, just until the caramel softens enough for the apples to loosen. Remove the pan from the heat and top the apples with the pre-baked pastry. Invert a round heatproof serving platter over the pastry and, carefully holding the skillet and the platter together, invert them; then, lift off the skillet to unmold the tart onto the platter. If any apples stick to the skillet or become dislodged, replace them on the tart. Sprinkle the top with the remaining sugar and caramelize it briefly under the broiler. Cut the tart into wedges and serve with vanilla ice cream. Serves 6 to 8.

Anyone can make this!

This week's Friday Seminary treat? Whoopie pies, per a special request. I love a special request.

Danish Pastry Apple Bars

Last Friday was the first Seminary treat day and, yes, I made the requisite Jimmie Cake. It's behind me. My goal is to refine my 'bar cookie' repertoire. Let me know if you have any recipes to share . . .

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup butter
1 egg yolk
2/3 cup cold water
1 cup cornflakes cereal
10 apples - peeled, cored and sliced
3/4 cup white sugar
2 teaspoons ground cinnamon
1/2 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon almond extract

Preheat the oven to 375. In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. In a cup, beat egg yolk, stir the cold water into the yolk. Gradually stir the egg mixture into the flour mixture until dough can be packed into a ball. On a clean dry surface, roll out 1/2 of the dough large enough to cover the bottom and sides of a 9x13 inch pan. Lay the dough in the pan. Place the cornflakes over the dough in the pan. Arrange apple slices over the top of the corn flake layer. Sprinkle the sugar and cinnamon over the apples. Roll out the second half of the dough to cover the entire pan. Lay over the filling and pinch the edges of the two crusts together. Beat the egg white until foamy, and brush onto the top crust. Bake for 45 to 50 minutes in the preheated oven, until golden brown. Drizzle with glaze while still warm.

Glaze: In a small bowl, beat the confectioners' sugar with the milk and almond extract until smooth.

Raspberry Buttermilk Cake

The berries will soon be gone from the market and this recipe has been bookmarked for months. Originally spied in my Gourmet Magazine with further inspiration coming from Smitten Kitchen, I had to try it. Lot of talent in that no-so-little blog of hers . . .

This is a simple buttermilk cake with that nice sugary crunch on top, reminiscent of those Jordan Marsh Blueberry Muffins we like so much. Berries are always interchangeable . . .

This is scrumptious. I'll be making it for the second time tomorrow.

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz)

Preheat oven to 400°F with rack in middle and butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

La Sirena Grill

My husband, the social animal that he is, made friends with a surfer from the U.K. Except, as it turns out, he wasn't from the U.K. at all, he was from Laguna Beach. He was working on his British accent for a movie role he has next year . . . a sequel to a vampire blockbuster. All he'd say. I digress. We asked him where the best Mexican place was in Laguna . . . we explained we had our favorite locals places to eat like Cafe Zoolu and Thai Brothers, but that we'd yet to find a favorite Mexican place. He recommended La Sirena Grill . . . I was hesitant because, first, I have trust issues. Really about anything, but especially about food. Second, I typically do about 30 hours of research (minimum) for each new place we try when we're on vacation. Since I'm on vacation and all . . . I threw caution to the wind and took his advice. I'm like that. Spontaneous. Know what? It was outstanding.

This was the house special . . . the Sirena carne asada layered on some homemade corn tortillas and covered in roasted peppers and onions and queso fresco. It was simple and fabulous.

David's grilled beef tacos on handmade corn tortillas with Sirena cabbage and fresh salsa.

I'm still working the new settings on my camera . . . this isn't the best picture. Trust - this was the best guacamole I've ever had.

So thanks pretend British boy from Laguna Beach - if your dad is the President of Experien and you're reading this, I hope you become famous just because your recommendation was awesome.

The Road to La Rue

Today was a little more hazy than most beach days here . . . no matter. We still put our time in and managed to sit in those beach chairs for a number of hours.

Each day I pack two novels and have trouble deciding which one is my choice for the day. Today I chose The Road. Let me tell you, by the time I packed up my gear and headed back to the yellow cottage I wanted to carve both eyeballs out. How I managed to avoid this book for so long is a mystery to me. Perhaps it's the aversion I have to post-apocalyptic anythings . . . movies, books, whatever. Mostly I felt as if I'd read a collection of Frank McCourt novels back to back. At least in his novels the babies died of starvation. None were eaten. I really may never be the same.

I did the only thing I could possibly do. I went to LaRue du Chocolat, a quaint little chocolate shop down a secluded and lovely landscaped alley in the heart of Laguna Beach. Know what? It wasn't enough.

For you, Stace

The Laguna institution lives on . . . and so it was that we had to carry on the tradition. We shared our caramel apple tonight walking the streets of downtown. The sign said, "We'll slice it for you!", and as if that happened to be the deal breaker, we looked at each other and said, "Tonight's the night." It was yummy.

Crystal Cove

Tonight we took a drive for dinner to Crystal Cove, an historic beach district just north of Laguna, before you get to Newport Beach. It's been the site of many movies . . . think Treasure Island. It had a hippie feel to it for sure - the cliffs are dotted with little shacks - but it' a beautiful spot. Anyway, does this really mater? No, it doesn't . . . not one bit . . . because we only went there to eat. Isn't that what this blog is all about? Yep. My blog is all about pictures of pork chops. And meatloaf. And cupcakes. And pretty much nothing else...

Our appetizer came highly recommended, the Roasted French Feta. It came with marinated oven roasted tomatoes (I have to try to duplicate these),an olive tapenade, and was served with slices of ciabatta. Delicious. I do believe my fingers are swollen from all the salt and brine in the feta and the olives. That happens to you, right? Am I the only one having a hard time typing right now?

This is my Banana Leaf Mahi Mahi on a bed of couscous with diced peppers, green onions, then wrapped in a banana leaf and baked. It was served with a side of grilled pineapple and supposedly topped with a dark rum (are you sensing a theme here?) butter sauce, but I will eat my hat if there was rum in that. What IS the origin of that saying, anyway?

David's pork chop grilled and then glazed with the house BBQ sauce. It was served with roasted potatoes, parmesan aioli cream corn and wilted baby spinach. He did NOT eat the spinach.

The atmosphere was fun and we're glad we went . . . but tomorrow we are staying just in Laguna, even opting out of going to that place I said I wasn't going to bring up again. Rhymes with Tinkles. Over and out.

Breakfast

I promise I will shut up about Sprinkles once I hit "publish." If I have to...

We have eaten $32.50 worth of cupcakes. No lie. We've had raspberry cupcakes, carrot cupcakes, vanilla cupcakes, mocha cupcakes . . . the list goes on. The very best thing about them - the frosting. Only the best sweet cream butter . . . and then they buy their sprinkles (jimmies, where I come from) from France. They are skinny and crunchy and awesome.

They are opening a store in Las Vegas. Believe it.

Quick Tomato Sauce

I saw this quick homemade tomato sauce made on America's Test Kitchen before I started regularly recording the show . . . I tried to find the recipe online and opted out of the "joining" thing. Lo and behold my May/June Cook's Illustrated features the recipe.

2 T. unsalted butter
1/4 cup grated onion from 1 medium onion
1/4 t. dried oregano
Table salt
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 28 oz. can crushed tomatoes
1/4 t. sugar
2 T. coarsely chopped fresh basil leaves
1 T. extra vigin olive oil
Ground black pepper

Heat butter in medium saucepan over medium heat until melted. Add onion, oregano and 1/2 t. salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Lower heat to medium low and simmer until thickened slightly, about 10 minutes. Off heat, stir in basil and oil; season with salt and pepper. Serve.

Preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.

Cheesecake Factory Avocado Egg Rolls

If you haven't tried these yet put the mouse down and run. Seriously. This copycat recipe is spot on. Don't even bother making the Tamarind Cashew Dipping Sauce yourself, buy the jar at Cheesecake Factory. It's made on the premises and it completes these egg rolls.

1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes packed in oil, chopped
1 tablespoon minced red onion
1/2 teaspoon fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten

Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt. Distribute filling evenly onto center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal. Repeat with remaining wrappers. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on brown paper bags. Slice egg rolls diagonally across middle and serve with the Tamarind Cashew dipping sauce.

Thanks Michael ...

Christmas morning I woke up to an email from Michael Colicchio with a re: line that read "A Christmas Gift". He read my blog post about Craftsteak and thought I'd get a kick out of a picture of the Top Chef himself at the Colicchio Family Christmas Eve dinner in his New York City apartment. I did.

Added for clarification: Tom Colicchio is on Top Chef. Michael Colicchio . . . just a guess, but it seems fair to assume he's somehow related to Tom.

Cook's Country Skillet Lasagna

Cooks's Country is my new favorite magazine right now, the perfect companion to my new French cookware.

1 (28 ounce) can diced tomatoes
water
1 tablespoon olive oil
1 medium onion, minced
salt
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 lb ground beef (or blend of beef and pork)
10 curly edged lasagna noodles, broken into 2 inch pieces
1 (8 ounce) can tomato sauce
1/2 cup grated parmesan cheese, plus
2 tablespoons grated parmesan cheese
pepper
1 cup ricotta cheese
3 tablespoons chopped fresh basil

Directions

Pour tomatoes with their juices into 1 quart liquid measuring cup. Add water until mixture measures 1 quart. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes snd cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes. Scatter pasta over meat but do not stir. pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer stirring occasionally, until pasta is tender, about 20 minutes. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 3 tablespoons parmesan. Serve.

Peppermint Stick Hot Fudge Sundae

Last night we had a rather large group of young men and young women at the house for some Christmas inspiration (thank you, Robin). When all was said and done we gathered together for some peppermint stick ice cream with some homemade hot fudge and fresh whipped cream. It'd been years since I made this recipe and I have no idea why. Luscious.

Are you there, Zach?

Sunday was our Ward Christmas Sacrament Meeting. Usually this meeting is some sort of Christmas "program", if you will. The Ward Choir tends to sing a lot during this program (not that I don't enjoy the choir [good job, honey], I do) . . . but Sunday's meeting was remarkable, at least for me. Several members of our Ward were on the program, the first being a man I don't know very well. He read an excerpt from his father's journal from Christmas Eve, 1943, at a time when he found himself alone in a strange city during the war. My thoughts immediately turned to my son (you, Zach) in Baghdad and I don't mind telling you, I was a puddle. I am thinking quite a bit about what the speaker shared, so today, Zach, I want to tell you . . . when I see a serviceman at the airport (or anywhere, for that matter) I do that thing people have done to you. I am not shy under these circumstances. I walk up to them and I extend my hand. I thank them and let them know I appreciate their service and sacrifice. Because I really really do. So thank you for teaching me how much a small gesture can mean to someone.

Merry Christmas Combat Medic Zachary Lunn. I love you. Be safe.

P.S. Watching White Christmas just isn't the same without you.

Baked Shrimp Scampi a la Ina Garten

I love Ina's new cookbook, Back to Basics. The current season of her Food Network show is highlighting recipes from her latest book, and this recipe really appealed to me. Not only is it a version of the standard shrimp scampi, but you can make it ahead and pop it in the oven. Ahem, walk in the door from church and you're eating in 30 minutes. IN your pajamas. Sweet . . .

So this is our 'Sunday before Christmas dinner', which I realize isn't very Christmas-ey . . . but neither was that lawnmower I heard when I woke up yesterday.

Merry Christmas . . .

* 2 pounds (12 to 15 per pound) shrimp in the shell
* 3 tablespoons good olive oil
* 2 tablespoons dry white wine (whatever)
* Kosher salt and freshly ground black pepper
* 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
* 4 teaspoons minced garlic (4 cloves)
* 1/4 cup minced shallots
* 3 tablespoons minced fresh parsley leaves
* 1 teaspoon minced fresh rosemary leaves
* 1/4 teaspoon crushed red pepper flakes
* 1 teaspoon grated lemon zest
* 2 tablespoons freshly squeezed lemon juice
* 1 extra-large egg yolk
* 2/3 cup panko (Japanese dried bread flakes)
* Lemon wedges, for serving

Directions:

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Gingersnaps

3/4 cup butter, softened
2 cups granulated sugar
2 large eggs
1/2 cup molasses
2 teaspoons apple cider vinegar
3 3/4 cup all-purpose flour
1 1/2 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves

In a large bowl, cream together butter and sugar for 2 minutes. Slowly add eggs, molasses and vinegar and combine well until fluffy. Sift in flour, baking soda, ginger, cinnamon and cloves. Mix until just combined.

Pour approximately 1 cup of granulated sugar in a flat bowl. Roll dough into 1" balls and gently roll again in the granulated sugar until completely coated. Place on an ungreased cookie sheet and bake at 350 degrees for 10 minutes (or until cracks start to appear on top). Let cool for 5 minutes on the pan

Coconut Macaroons (a.k.a. Lauren's Favorites)

These took 5 minutes this morning and they're so pretty. You can dip the tops in melted chocolate or drizzle over the tops . . .

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Whoopie Pies

Check this out.

1/2 cup butter
1 egg
1 cup sugar
2 cups flour
1/2 t. baking powder
1.5 t. baking soda
1/2 t. salt
1 cup milk
1 t. vanilla
1/2 cup cocoa

Filling: 1 cup crisco, 1 cup sugar, 1.5 cups Marshamallow Fluff, 1 t. vanilla

Bake at 425 for 7-8 minutes.

P.S. There are some members of my family who beg for double cream filling...

Calzones

1/2 lb. pork sausage
1 cup chopped onion
1/2 cup chopped pepper
2 medium tomatoes
1/3 cup tomato paste
1 t. dried basil
1/2 t. dried thyme
1.5 cups shredded mozarella cheese

1 beaten egg

Mix and fill pizza dough like turnovers. Bush with egg and bake at 375 for 30-35 minutes.

Marian's Barbeque Sauce

1 cup catsup
1/2 cup worcestershire
1 t. chili powder (I'm heavy handed on this ingredient)
1 dash tobasco
1 cup water

Heat to boiling and simmer for 30 minutes. You may add a chipotle pepper or more tobasco to taste.