Peeps and Blossoms

My blogging-related laziness has really gotten the better of me. Especially tonight, so you will really have to forgive me for both that and my sentimentality!

But. With the recent surge of felicity and complete bliss over this wonderfully new season, I couldn't resist posting this image of one of our neighboring streets when we lived in Philly during the springtime. How unreal is this?? And nothing about the photo has been 'photoshoped' or color-enhanced. That is a point shooter with an amateur photographer behind it and boom: heavenly blossoms parading a street and drowning out everything out into charades of pink. This picture makes me happy. And I love it. I love Philly; I would live there a hundred times over again. I love back east in the springtime and in the fall time, but not so much the summer; humidity there is like putting me in a suffocating sweaty bag. This year, I'm surprisingly surprised and happy by how many white and pink blossoming trees are blooming right here in my neighborhood in ol' Utah. Last year we were covered in snow practically through May, so I'm not sure if I recalled those fragrant spring-time trees budding. Anyway, you're rambling, Kate. I know. Done about that.

Additionally, I am halfway dunking peeps (marshmallow inflated candy) into melted chocolate tomorrow and then topping the chocolate with sprinkles. Two years ago, I made these chocolate-covered nest eggs shown below (chow mein noodles worked marvelously) and we loved them. Festive, easy, cute, and not-shockingly satisfying for a dessert. We may give them a second go again this year, but for now, it'll be peeps semi-covered in various forms of chocolate.

Because after all, there are two kinds of people in this world: those who like Peeps, and those who do not.

Shame on the latter.

Kidding.

I'll still like you.

Happy Easter Week!

Throwing some Pizaaz into your Patriotism

{picture of a beautifully charming red brick row home in Philly, proudly waving the American flag, July 4rth, 2010}

Happy (almost) Fourth of July-very close to being a very top favorite holiday- how can you not feel anything but complete affection and love for it? Summer is in full swing, the air is warm (perhaps a bit too much?), children are playing outside and squealing with delight all over the place, the sun stays out until my bedtime, pools are open, people are giving their grills a mighty good work out, and having a shirt stained with watermelon drips and teeth chock full of corn on the cob remnants is socially acceptable. I love it. Oh, did I mention fireworks? Those sparklers that are so exciting at first and then nearly burn off your fingers?? Red-white-blue? Neighborhood breakfasts? Cabin?? All of that too. Equally loved.

The 4rth of July really has snuck up on me this year, darn thing. I hope next year my brain isn't so cramped with other busy to-do's so that I can throw parties and plan to bake more 4rth of July goodies for neighbors and friends. Tomorrow night for dessert I shall attempt the flag cake found in Ina Garten's Family Style Cookbook- blueberries as stars, raspberries as stripes, and a whole heckuvolat of frosting and cake in the middle. Yum. You note I said, "attempt". Yes, that is the perfect verb for my undertaking.

If you still have time, here are some other 4rth of July ideas that I love and have found successful/ or hope to find successful in the future!

Happy Freedom Day to you!

1.Thumbprint Cookies

2.Ribbon Jello

3. Orzo Salad

4. Pretzel Sparklers

5. Buttermilk Blueberry Tart

6. Skewers and other food ideas (lovin' this whole party quite frankly)

7. Patriotic Cake Pops

8. Star Cookies

9.Vanilla-Raspberry Sundaes(this makes me drool uncontrollably it you needed that tmi)

10. Fireworks and Sand Centerpiece ( We have something very similar on our kitchen table right now and I am loving loving it)

Lessons Learned in Gingerbread House Making

You know, if we're talking from-scratch, it's been at least 4-5 years since I've made the gingerbread house and frosting. Since that time, it's either been graham crackers or store-bought kits. It's easy for my mind to get mentally lost in all the holiday to-do's, want-to-do's, and therefore, leave little or absolutely no time for things that are really quite meaningful in tradition and fun as well!

This year then, I decided to call upon a person who has made gingerbread houses since before she was my age and beckon her expertise: my madre. Since 198-something, she has held on to the original gingerbread house recipe and templates that a friend taught her all those many Christmas's ago. I mean, sure, I could get a book, look on a website, find a template, find a recipe that is suitable, for any gingerbread house, but for me, it was a bit more significant to have a recipe that has years of history behind it. Perhaps in the future when I get a bit more skilled I'll attempt a gingerbread village or a gingerbread cathedral. Who knows.

As for the experience itself, I loved it and always have and the primary thing I learned is that no matter if the gingerbread house is made from a store-bought kit, graham crackers, or from your own hands, and no matter if you're an amateur (i.e. me), pro, or somewhere in between, it's a tradition worth making some time for.

... because then your two-year old gets to salivate and lick his chops every time he walks by it in the kitchen!:)

Okay, without further adieu, here are some little pointers that I learned about gingerbread house making and decorating- they ensure a smooth and successful experience (some I did well, some I did very poorly, but good to learn from mistakes!).

I present..

Top 10 Lessons Learned in Gingerbread House Making

1. Immediately upon removing your gingerbread from the oven (it should be cooked in jelly roll sheets), take a kitchen table knife and trace your templates out while it's still soft. Allow then, to sit in the pan for 10 minutes and then carefully remove the traced-out pieces from the sheet pans and allow to cool completely on a wire rack (30-50 minutes).

2. Use only royal icing for gingerbread houses. Any other frosting that contains butter or oil will only disintegrate within days. Royal icing is a powdered sugar/egg white (or meringue powder)/cream of tarter combination that acts as a wonderful adhesive for putting the house together and as a glue for all additional decorating.

3. Make the royal icing when your gingerbread house is cool enough to frost.

4. When putting your gingerbread house together, make sure each side of each part has a strip of icing on it- hold each piece in place with your hands until the frosting has hardened (a minute or two).

5. Place a well-damped cloth over the bowl of royal icing or else it will completely dry out.

6. Do gingerbread house making and the decorating of it in two days if you have small children- i.e. make gingerbread house one day during naps and allow to cool overnight. The next day during naps, frost and decorate (on the contrary, we did it all during one nap and I felt way too rushed, hence my gingerbread house looks like a first grade project!).

7. Have a plan and VISION of where and how you want to use the candies and materials needed in decorating!

8. When you're done with one frosting tip, immediately wash it out so that the icing doesn't dry inside.

9. Have a foil-wrapped, sturdy piece of cardboard all ready to put your gingerbread house on BEFORE you do anything else.

10. Listen to some favorite holiday songs while working; I recommend Wham's Last Christmas and Peter Brienholt.

Sum up of this entire post?? There are no real rules to how a gingerbread house ought to look, so, for crying out loud, have some fun!

Candy Cane Crazeeeeeeee

{image via here}

I love me some candy canes!
Don't know about you, but I never seem to tire or get bored with these striped sweets. If cavities weren't a risk, I'd fill our home up with all sorts of shapes and flavors from the candy cane family! Candy canes are to me during Christmas what pumpkin is during Halloween and the month of November. Analogy clear?

I'm surprised too, how practical they become during the holiday season. Yes, yes, cute for hanging off the boughs of the tree, dainty to tie ribbon around and leave on the porch of neighbors in a huge bouquet, soothing to spend an hour sucking through one...... but delicious to use in all your Christmas treat baking!

Here are some of my favorite and simple, might I add (don't we all need some more simplicity during this sometimes hectic month!) ways of utilizing this traditionally beautiful red and white striped confection.

FA LA LA LA LA LA LA CANDY CANES!!!

1. Crush candy canes into fine pieces and stir into softened vanilla or chocolate ice cream.

2. Spread sweetened whipped cream all over an angel food cake. Take crushed candy canes and sprinkle them all over the sides and top of cake.

3. Stir them into chocolate cookie dough, like here

4. Bake off this killer chocolate cake and make a peppermint sauce: put 1/2 cup crushed candy canes and 1 cup whipping cream in a medium saucepan and stir over medium heat until the candy canes are melted ("sauce" will be pinkish). Add 1/2 cup (more or less) of white chocolate chips, stirring to melt. Pour over cake. Garnish with more crushed peppermint.

5. Melt 1 lb of milk chocolate and spread it over a greased jelly roll pan. Allow to harden; then melt 1 lb of white chocolate and pour that over the milk chocolate layer. While the white chocolate is still soft, sprinkle crushed candy cane all over to create a lovely two-decker peppermint bark.

6. Use peppermint sticks to stir hot chocolate.

Below are ideas that I can't vouch for, but sure look deliciously genius! Hope to make someday soon!

1. Candy cane marshmallows

2. Peppermint fudge

3. Candy Cane Cheesecake

The Menu!

{Our Hawaiian Turkey, 2009}

Gratitude Turkey day is just about here! What are your plans? Two pieces of pie or just dinner? Turkey this year or pork? Succotash or squash?

Well, even though I am not the 2010 Thanksgiving head honcho chef, I still enjoy much perusal in terms of finding delicious recipes for the big day. For me personally, I think a Thanksgiving meal should maintain at least a few sure, traditional, meaningful recipes because they hold memories and significance and may even remind us of a wonderful person. On the other hand, I am all for introducing a few new recipes to the smorgasbord of Thanksgiving options every year. Below are links to Thanksgiving Recipes found all over the web: of course, most I won't be able to test out this year, but perhaps a few, AND, hopefully this helps spur some inspiration if you're assigned to bringing side dish A and dessert B. Again, I cannot be held accountable or in approbation for any of these since well, they are not mine, nor have I ever tested them out.

Wishing you a fabulous Thanksgiving this week with lots of gratitude and thankfulness and plenty of gluttonous eating:)

Turkey, Stuffing, and Rolls

Perfect Roast Turkey

Cheddar and Jalapeno Stuffing

Apple, Cranberry, and Pecan Stuffing

Sausage, Cornbread, and Chestnut Stuffing

Sour Cream and Thyme Rolls

Lion House Dinner Rolls

Cheddar and Bacon Biscuits

Jalapeno Cheddar Cornbread

Soup and Salad

Spiced Pecan, Apple, and Feta Greens

Butternut Squash and Apple Soup

Pumpkin Curry Soup

Chestnut and Parsnip Soup

Roasted Baby Pears with Goat Cheese

Fennel and Orange Salad

Side Dishes

Acorn Squash with Sage Cream and Maple Syrup

Wild Rice with Mushroom and Cranberry

Maple Glazed Sweet Potatoes

Brussel Sprouts with Walnuts

Mashed Turnips with Crispy Shallots

Celery Root and Potato Puree

Peas with Shallots and Pancetta

The Best Part: DESSERT!

Sweet Potato Pudding with Pecan and Gingersnap Topping

Cranberry, Apple, and Maple Phyllo Tart

Maple Cheesecake with Roasted Pears

Cranberry Trifle

Pumpkin Roulade with Ginger Buttercream

Triple Chocolate Pumpkin Pie

Bavarian Apple Tort

Fig Almond Tart

Chocolate Pecan Pie

Pumpkin Meal!

Last weekend for our Haunted Halloween Menu, dinner in a pumpkin was the star of the show. I quite liked it. It was warm, filling, and easy. Two weeks ago, the kiddies and I ventured to a quaint neighborhood landscaping business that sells all kinds of gourds and pumpkins and the sweet old lady there graciously handed me this recipe and said, "Try it!" and then proceeded to pick out a pumpkin that would be perfect for baking it in! Bless her heart.

Anywho, if you don't have any plans for dinner tonight, throw this together. It's festive. It's fabulous. It's freaky.

And it doesn't taste at all like the inside guts of a pumpkin. Thank goodness.

Dinner in a Pumpkin

1 medium pumpkin

1 onion, chopped

2 Tbsp oil

1 1/2-2 lbs ground beef

2 Tbsp soy sauce

2 Tbsp brown sugar

4 oz can mushrooms

10 oz can cream of chicken soup

1 1/2 cups cooked rice

8 ounces water chestnuts, drained

Cut off top of pumpkin (retain the top) and scoop out the fat and pulp. In a fry pan, cook onions and ground beef until browned. Drain off fat. Add soy sauce, brown sugar, mushrooms, soup, rice, and water chestnuts. Spoon mixture into pumpkin, replace the top and place on a baking sheet. Bake at 350 degrees for an hour or until the pumpkin is tender.

Pumpkin Trifle with Butterscotch and Whipped Cream

Last weekend we held our annual Haunted Halloween Dinner with some friends where we give each dish a creepy name and then usually rock the night out with costumes and pumpkin carving. Well, the latter two lacked this year, BUT, we had a most GRUESOME time eating bat wings (blue tortilla chips), ogre ear wax salsa (tomatilla salsa), mysterious bat guts and limbs (black bean hummus and carrot sticks), fresh saliva (water), fresh witch noses and maggots baked in pumpkin (dinner in a pumpkin), Bloody Witch Fingers (sugar cookies with red gel frosting and almonds)... etc etc......

I must say it's quite fun; particularly the dish name-giving. Chris and I usually end up laughing our heads off and simply have a ball doing it. Two years ago we started doing this tradition (check out here), last year we did a progressive Haunted dinner and this year we hung low with little babies and tots and kept things easy. I like it. I think our Haunted Halloween Dinner will continue through the years. Drinking FRESH SALIVA is my personal favorite:).

Anyways. Pumpkin trifle is the recipe I'm posting today from that dinner. Under Halloween vernacular we titled it, "Dracula's Cake with Whipped Bone Marrow and Toffee-flavored Monster boogers"-- or something like that.

It's a good fall dessert and once you take a bite, it's hard to call it quits-- as with most trifles I find. That darn whipped cream and pudding. Gets me every time.

Enjoy this one today.. still have a few more pumpkin recipes to post before Sunday.

Ciao!

Pumpkin Trifle (aka, Dracula Cake with Whipped Bone Marrow:))

1 recipe pumpkin cake, baked and cooled (recipe follows)

1 carton whipped cream, whipped, OR 1 big tub cool whip

2 smaller packages butterscotch-flavored pudding made according to package directions

1 bag Heath toffee bits

In a trifle bowl, layer as follows: chunks of pumpkin cake, butterscotch pudding, whipped cream and toffee bits. You should have two of these layers. Finish with toffee bits on top of whipped cream. Refrigerate leftovers. Serves a LOT.

Pumpkin Cake

1 yellow cake mix

1 cup canned, mashed pumpkin

1 3.4 oz vanilla instant pudding mix

1/2 cup oil (or applesauce)

1/2 cup water

3 eggs

2 tsp cinnamon

1/2 tsp all cloves

1/2 tsp nutmeg

1 tsp ginger

In a large bowl, combine all the ingredients and mix on high speed for at least 2 minutes. Pour into a greased 9 x 13 glass dish (or a bundt cake pan works too), and bake until done.

The Other Sparklers

We're not doing much in terms of fireworks this year, so better than nothing, I thought we'd make our own "sparklers" via pretzels, sprinkles and chocolate. As much delight and childish glee I find with the real ones that actually ignite with twinkling, glittering fire, these on the other hand, are actually harmless when ingested (chocolate? harmless? yes).

Are you celebrating today? Yesterday? Both? Why not.

Whenever you are jubilating this holiday, hope it's splendid weather and hope you have gaggles of splendid people to spend it with.

I'd like to add that here in Philadelphia is a delicious, all-you-can-eat, I hasten to add, ice cream festival. It is most fun and a tradition each city, in my opinion, should integrate within their 4rth of July festivities. A 5-dollar donation (towards a very good cause) is made at the door, and in you go, with throngs of sweaty people beside you, to sample all the popular and perhaps not-so-popular brands of ice cream to your heart and thigh's content. And with the current heat wave we're under, ice cream is my number one choice of sustenance, if we're all being real honest.

At any rate, enjoy your freedoms, your liberties, and sweet, sweet America! Happy 4rth to you.

Independence Day Chocolate Sparklers

1 bag pretzel "rods"

16 ounces favorite chocolate (semi-sweet, milk chocolate, dark, white, etc), chopped
1-2 Tbsp canola oil

Red, white, & blue sprinkles

In a double broiler slowly melt chocolate and oil, stirring often. Line cookie sheets with wax or parchment paper. Once the chocolate and oil are combined and melted, begin dipping (or drizzling) pretzel rods with mixture. Dust with choice of festive, decorative sprinkles. Lay on waxed paper and allow to harden.

A Few Easy Recipes You Should Know About

I am not kidding you- the following recipes are NOT for the lactose intolerant. They are all loaded with lactose-intolerant enemies and nearly put myself in a coma for an entire evening! Fair warning.

First, it starts with two wonderful appetizers.. both of which, you've probably at least had or tried some variation of.

The third is a rich beverage served warm with peppermint shavings on the side.

Each of these have come out of my kitchen in the last two weeks, and have been jubilantly consumed with merry smiles and warm hearts.


Thanks to my cousins who submitted the appetizer recipes to our family cookbook-Lisa and Heather Cole.

Artichoke and Spinach Dip

1 package cream cheese (8 oz)
1 14-oz can artichoke hearts, drained and well chopped
1/2 cup frozen spinach, thawed and drained very well
1/4 cup mayo
1/2 cup grated parm cheese
1 clove garlic, finely minced
1/4 cup mozzarella cheese, grated
1/4 tsp garlic salt
Salt and pepper to taste

Soften the cream cheese and mix it with mayo, parm. cheese, garlic, and seasonings and stir well so everything is blended. Add the artichoke hearts and spinach and store in fridge until ready to use. Grease a glass pie dish and pour dip in, with mozzarella cheese spreaded all over the top. Bake for about 25 minutes at 350 until the top is golden brown. Serve with chips, cucumbers, or crostini.


Spicy Cream Cheese Rolls

12 oz cream cheese
8 oz sour cream
4 oz can green-chilies
1/2 cup green onion, finely chopped
1/2 cup black olives, finely chopped
2 cups sharp shredded cheese
1/2 cup cumin
Tortillas (for the holiday, I've used both red and green ones:))


Make sure the cream cheese is softened and easy to blend well. Combine the cream cheese with all other ingredients. Taste to see if it needs salt or pepper....
Spread a good spoonful all over each tortilla and refrigerate for at least one hour (this helps them become firm so they are easier to slice).

When ready to serve, use a sharp knife to cut into 1/2 inch pieces.




White Hot Chocolate

1 1/2 cups white chocolate chips
1 cup half & half
3 cups milk

In a large saucepan over medium heat, combine the white chips with half&half until the chips are nicely melted. Add milk, and bring to a soft simmer until the mixture is incorporated and heated through. Serve warm with toppings!

Thanksgiving Favorites

I'm sure you have your Thanksgiving menus/plans set into place. Or at least you have a vague idea of what will be served, if it's based on tradition. And you probably even know, if you have an assignment, what kind of pie or salad or side dish you'll be making.

Out of the goodness:) of my hungry heart and because we are out of town on Thanksgiving day with the menu in the hands of another, I wanted to share a few of my favorite, very easy, verrrrrryyyyyy scrumptious dishes and desserts.



So, do you like brussels sprouts? I've been a fan for the last few years. A little mustard sauce and lemon juice also helps.... So here you are. Recipe #1.

Sauteed Brussels Sprouts with Mustard and Lemon

1 1/2 lbs Brussels sprouts
1 tsp salt
3 Tbsp lemon juice
1 1/2 Tbsp whole-grain mustard
3 Tbsp olive oil
Freshly ground black pepper, to taste
Lemon peel curls for garnish

Trim the sprouts, discarding outer leaves; cut into halves lengthwise. Add them and salt to a saucepan of boiling water. Cook for 2-3 minutes or until tender-crisp. Drain and cool to room temperature.

Combine the lemon juice and mustard in a bowl. Mix until smooth and heat olive oil in a heavy skillet over medium high heat. Add the sprouts and saute for a couple minutes or until they being to slightly brown. Add the mustard mixture, season with pepper, and serve asap with lemon curls on top.

Recipe #2 is my Grandmother's cranberry salad recipe and it deserves an omh both for taste and appearance. The outcome reminds me a bowl full of rubies and pearls- lots of deep red and shiny white from the mixture of the berry and whipped cream. And it really tastes like a million bucks. You are welcome.


Cranberry Fluff Salad

2 c. cranberries, ground (via food processor, blender, etc)
3 cups miniature marshmallows
1 cup granulated sugar
2 red delicious apples, skins on, diced
1 cup red grapes, halved
1 cup whipped cream

Combine the cranberries, marshmallows, and sugar. 'Marinate' or chill overnight. Two hours prior to serving, add the remaining ingredients, chill again, then serve. Make sure you don't over stir once the whipped cream is in or else you will loose all the fabulous volume it gives this salad!!



Recipe numero 3 is sincerely delicious and my bias stems perhaps from a bit of nostalgia but it wins my heart over every bite. Our grandma made this dish each Thanksgiving and without it, the table would've been bare naked! We all have a favorite yam recipe, but this is definitely mine.


Grandma's Apples and Yams

6-8 yams, peeled and boiled until soft
5-6 apples (any good baking apple), peeled and thinly sliced
1 cup brown sugar
3 cups orange juice (or 1 part water, 1 part OJ)
1 square butter
4 Tbsp corn starch
1 tsp salt

Once the yams are boiled until just soft, remove them from heat and allow them to cool. Slice them into 1/2" slices. Set aside.

Cook the brown sugar, orange juice (or water), salt and cornstarch together. Heat until thickened, stirring so it's smooth, and add butter, allowing it to melt.

In a casserole dish, layer yam slices with apple slices in alternating fashion. Pour liquid over them and bake for about 30 minutes in a 300 degree oven, or until warmed through and bubbling.

Serve warm.


And for your little sweet tooth, you've come to the right place:

For an easy and versatile homemade cranberry sauce, check this out.

See here for an elegant rolled up dessert of heaven: Pumpkin Roulade and not as hard as it sounds.

Click here for the best festive cranberry trifle of your life.

No questions asked, this is my all time favorite chocolate tart.

And if you want to spice up your pumpkin pie with this involved pie, go here.



Well, folks, off to pack.

Truly hope you have a memorable and FUN Thanksgiving.

Enjoy that bird, gravy, and gratitude.

Smooches from Philly.

XOXO Month

{Just to get you in the mood for Valentines Day: a few beautiful ideas through confection and baking to express your love}

Photos from here

{Dinner For Four} Halloween 08

We had a quieter Halloween Night this year, having a newborn on our hands and all and decided to make it an easy holiday by inviting just one other couple over who have a darling little 5- monther. As we ate, we rocked our babies together, soothed the babes, played with the babies, traded babies for a minute, and talked all about life with a newborn. It ended up being a perfect night and here's a look at the food we served. It was easy to throw together, fun, and GROSS!!! Ewww!!!

Used cookie cutters to make Halloween-shaped tortilla chips as a garnish for all the dips we had. We had shredded BBQ chicken with melted provolone cheese on top of french baguettes.
These are SUPPOSED to be monster mouths with the candy corn as teeth. Unfortunately, it didn't turn out as cool as I'd thought. Na ya.

Blood Clot Brew!! Thank you, Emily Parry for the idea behind this! My brew was a mixture of cranberry and orange juice with some ginger ale mixed in. To top it off, I threw frozen raspberries inside for the "blood clots"...

Each glass had a tiny spider on its rim. Don't fret- wasn't real.

A side view of all our dips.

You get the idea...

Graveyard cake..

The Menu a la Halloween mode:

BBQ Chx: Witch's Hearts

French Bread Baguettes: Frankenstein's Limbs

Black Bean Dip: Dracula's Brains

Grapes: Witch's Eyeballs

Celery n Carrots: Scarecrow's Bones n Things

Heirloom Grape Tomatoes: Bat's Hearts

Chocolate Covered Soybeans: Chocolate Covered Boogers

Salsa: Dracula's Blood

Hotdogs Wrapped in Bread Dough: Mummy's Fingers

Guacamole: Goblin's Guts

Chips: Dried Flesh Bits

Dill and Cucumber Dip: Rabid Dog's Froth

Cranberry Drink: Blood Clot Brew

Water: Fresh Saliva

Until Next Year, Happy Halloween!

Thanksgiving is up next!