Author Archives: Alaina

Peanut Butter Pretzel Truffles

Posted by Alaina in Holidays and tagged with , , , , , ,

Have you been on pinterest? It’s this amazing site that is really like an online scrapbook of ideas. It makes you feel completely inadequate and empowered all at the same time. There are so many categories like cool crafts, awesome looking recipes, fashion ideas, and even fitness plans. Anyway this is actually not a commercial for pinterest but it is where I found this recipe. They were called Chubby Hubby Truffles (after some rather well known ice cream) or Peanut Butter Pretzel Truffles.

These are quick, very easy, and they look really nice. They are a wonderful combination of salt and sweet and the creamy peanut butter is a nice texture with the crunch of the pretzels. In full disclosure – I was not thrilled with how big I accidentally made them. These are really good!

Peanut Butter-Pretzel Truffles
adapted from Brown Eyed Baker

Makes About 18-24 truffles

1½ c. pretzel pieces
½ c. creamy peanut butter (I used Skippy)
1 Tb. unsalted butter, at room temperature
2 Tb. light brown sugar
3 Tb. powdered sugar
1 1/2 c.  milk or semisweet chocolate chips
1 Tb. vegetable shortening

Put the pretzel pieces into a resealable plastic bag and crush into very small bits – I used my food processor.

In a small bowl, combine the peanut butter, butter, brown sugar and salt. Stir until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix thoroughly. Add the powdered sugar and mix until completely combined.

Line a small baking sheet or plate with wax paper. Using a small cookie scoop, or about 2 teaspoons worth of peanut butter mixture, gently roll  into a ball (I put a little butter on my hand to reduce sticking and had to wash my hands after every 5 or so). Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the refrigerator and chill for at least 30 minutes.

When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.

Dip each peanut butter-pretzel ball into the melted chocolate and use a fork or spoon to roll it around, ensuring that it is completely coated with chocolate. Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls.

Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter (melt the peanut butter for 30 seconds in the microwave and use a fork to drizzle) and crushed pretzels, if desired. Store in an airtight container in the refrigerator.

Mocha Coconut Fudge

Posted by Alaina in Holidays and tagged with , , , , ,

When How Sweet It Is posted this recipe, I knew immediately that I would be trying it. I mean really, with her willingness to interrupt our busy plans with this recipe, how could I refuse? :)  The flavor combination was an instant win in my book – kind of an extra rich and sweet twist on a yummy frappucino I enjoy occasionally – ahem.

This recipe was super quick, super decadent, and totally yum. I think we may have a new fudge recipe to add to our annual favorites – peanut butter, chocolate, and butter pecan. We may like fudge – the vote is still out – you can send me more recipes to, you know…make sure!

Let me tell you a little secret about this recipe…I made it in the microwave. You can certainly use the double boiler as the recipe recommends but I noticed that she mentioned the microwave as an option and I was sold. You see, I was up to my eyeballs in cookie baking when I threw this recipe in to the mix between shuffling cookies into the oven. So, yes, it was easy. :) You can go here for her original awesome recipe. I’m going to post my microwave version in case you are lazy like me.

Seriously, how pretty is this?! This would make aa really great gift! Oh and I forgot to mention – my mom thought this was wonderful.

Mocha Coconut Fudge
Adapted from How Sweet It Is
Print This Recipe

12 oz. semisweet chocolate, chopped (I used 2 c. semi-sweet chocolate chips)
12 oz. white baking chocolate, chopped (I used 2 c. white chocolate chips)
1 can (15oz) sweetened condensed milk (mine was 14 oz which was no problem), divided
1 1/2 Tb. espresso powder or instant coffee (I used the latter – two packets of an instant because that’s what I had)
1 tsp. vanilla extract
1 1/2 tsp. coconut extract
1 Tb. coconut oil, divided
1/2 c. flaked coconut, toasted (350 degrees for about 10 minutes but watch it carefully so it doesn’t burn!)

Line an 8×8 pan with buttered foil.

Add semisweet chocolate to microwave safe bowl and microwave for 30 seconds. Stir and microwave for 30 more seconds. Add in half of the sweetened condensed milk (I eyeballed it), the coffee powder and 1/2 tablespoon (1 1/2 tsp.) of coconut oil. Return to microwave for 30 seconds. Remove and stir. Continue 30 second increments until fully melted and smooth. Stir in the vanilla. Spread evenly in the bottom of the pan. Mixture will be quitethick. Place in the freezer for 30 minutes (or less if your me and you want to hurry).

Add white chocolate to a micorwave safe bowl and heat for 30 seconds. Add in remaining condensed milk and coconut oil and return to microwave for 30 seconds. Stir. Microwave 30 more seconds if needed until mixture is completely melted. Add coconut extract and thoroughly combine. Remove fudge from freezer and add white chocolate on top, spreading evenly to coat. Top with toasted coconut, then chill in the refrigerator for 60-90 minutes.

When ready to cut, fill a large cup with hot water or run knife under the tap. Dip a sharp knife into the water, then blot on a towel. Use knife to cut fudge into your desired size of squares.

This is SO rich and SO good – I think you could easily cut this into 1 inch squares which would make for 64 pieces of fudge. :) Enjoy and go thank How Sweet It Is for this deliciousness and check out her site! If you like chocolate, coffee, and coconut, you will LOVE this.

Simple Food, Beautiful Presentation

Posted by Alaina in Entertaining 101

This is a topic that I often struggle with. A reader asked about  how I try to make something look beautiful on the table. I must give my mom credit, she has always presented food nicely even when it was just the family - no pots or pans on the table, table properly set etc. Here are a few tips I’ve learned over the years:

1) Choose the appropriate size of bowl or serving dish.

2) Use herbs to garnish – they are gorgeous and edible. Oh and I’m not talking about the diner piece of curly parsley on the side of the plate. :)

3) Think about the colors on the table and the colors of the food. I would put carrots in a white dish so the orange color pops but I would avoid putting mashed potatoes in white if possible.

4) Think outside the box – don’t be limited by your bowls and plates. You can often stack, combine, or find different uses for what you already have.

5) Look for clearance or second hand dinnerware, serving pieces, and table clothes. It’s always rewarding to find great deals that make your table beautiful.

6) Arrange the food. Take a minute and look at the dish – garnish, mound, fix.

7) When preparing a buffet, try to use various heights of dishes. You can easily but books or boxes underneath a cloth to raise regular dishes or you can use pedestal dishes.

In the first picture, I like the subtle color of the plate with the bright vegetables. In the second picture, even though the rice is white, the lentils really pop. I like the square dish and the way that the rice extended beyond the lentils – it frames the dish.

This square bowl is one of my favorites! The components of the salad look so pretty being towards the top.

While this isn’t my favorite photo, it does show the different heights and the different ways I use dishes. I like to use simple dishes so the food is really the star. Most of the dishes on the table are dishes that we use everyday as well as for entertaining.

***Stay tuned – next week is devoted to Christmas goodies – especially chocolate! We will have new recipes for you every day!***

Lentil Pasta Soup

Posted by Alaina in Soup Pot, Vegetarian and tagged with , , , , ,

Lentil soup is pretty much one of my family’s favorites. It’s comforting, healthy, and just plain delicious. One thing I love about cooking with lentils is that they are quick and easy to prepare – you don’t have to soak the beans or let them cook for hours like most dried beans.

Anyway, I’ve made many variations of lentil soup and this one did not disappoint. I adapted it from a Giada De Laurentiis recipe. The pasta made it extra good and we definitely enjoyed this meatless, hearty soup. It’s heathy and easy - perfect for winter and perfect for these busy holiday prep days!

LENTIL PASTA SOUP
Print This Recipe

2 Tb. olive oil
1 medium onion, chopped
2 carrots, peeled and diced
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 (14 1/2-oz.) can diced tomatoes
1 1/4 c. lentils (I used a combo of green and red)
11 cups chicken broth (or vegetable to make it vegetarian)
3/4 tsp. dried thyme
1 c. dried elbow pasta
Parmesan cheese (opt.)
Olive oil for drizzle (opt.)

Heat the oil in a  large pot over medium heat. Add the onion and carrots and saute for a couple of minutes. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 minutes. Add the tomatoes (do not drain). Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Return to a boil and stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

To serve: sprinkle with the Parmesan cheese and drizzle with olive oil.

10 Appetizer Ideas

Posted by Alaina in Appetizer and tagged with , ,

One reader asked about hot appetizer ideas. IT seem that around this time of year, it is a popular pitch-in request! Personally, I love appetizers – they make a great, fun dinner and a festive start to a meal or contribution to a party. However, I don’t usually have a lot of time to spend on them so I have a few quick (but super tasty) recipes that I depend on!

1) BBQ meatballs or mini sausages (or both!) – I usually use pre-made, frozen meatballs…shhh…don’t tell. :) Put them in your crockpot and pour your favorite, nice quality bbq sauce over it and cook on low.

2) Hot Chipped Beef dip – My mom’s recipe and definitely delicious! This is delicious with crackers!

3) Jalapeno Popper Dip – My boss made this last year and I LOVED it! This is my version of it. I serve it with crackers and cubed bread.

4) Baked Brie (pictured above) – You can find large wheels of brie fairly affordably at the large discount warehouses. I slice the top rind off and cover with any manner of things – jams, nuts & honey, or nuts, honey, & fruit. You can bake it until melty or you can even microwave it. Serve with sliced pears, apples, crackers, and bread. This is probably my most requested appetizer at family events. :)

5) Orange Cranberry Dip – You might notice a theme of dips but they are just so easy. I have one of the little dipper crockpots which makes keeping these warm and making them very easy.

She didn’t specifically ask for cold appetizers but here are five of my favorites:

1) Antipasti platter – an assortment of olives, marinated vegetables, cheese and cured meats. You can make this as simple or as elaborate as you like! The marinated mozzarella above is easy and delicious!

2) Cheese ball & crackers – There are so many, many variations! You can  make a large cheese ball or small individual ones.

3) Cheese tray – Use 3-4 different cheeses and arrange on a platter. Garnish with grapes and assorted fresh fruit. Serve with crackers.

4) Hummus – You can make your own or buy it prepared! You can serve with fresh vegetables, pita, tortilla chips, and/or crackers.

5) Cream Cheese dip – Spread cream cheese on a plate, top with your favorite preserves (cherry is my favorite!). Serve with crackers.

What are your favorite appetizer recipes? Or what are your favorite appetizers to eat?

Balsamic Figs w/Yogurt Cream Cheese & Walnuts

Posted by Alaina in Fall Recipes, Gluten-Free Goodness, Holidays and tagged with , ,

Seriously, I have been missing out. I have always associated figs with those packaged fig cookies which were a treat as a child. My goodness people, if you have not eaten a fresh fig, get yourself to the store immediately and buy some. They are splendid. Maybe I’ve had them before but it seems I would remember…

These were a splurge at the farmer’s market. We wanted to try something new and the seller had samples. One taste and we were totally hooked. We debated how to prepare them and finally settled on this recipe. It was inspired by a recipe on Food Network, I believe. They were difficult to successfully photograph but they were not difficult to eat. This dessert is not super sweet but it is comforting and delicious. It would be a lovely treat during the hustle and bustle of the holidays!

BALSAMIC FIGS with YOGURT CREAM CHEESE & TOASTED WALNUTS
Print This Recipe

8 figs, sliced in 1/2

Balsamic Reduction:
1/4 c. orange juice
1/8 c. balsamic vinegar
2 Tb. honey

Combine and boil for 5 minutes to reduce to a more syrupy consistency.

Heat broiler. Toss the figs in the balsamic reduction and then place cut side up on a pan and broil for 5-6 minutes until caramelized.

3 Tb. chopped Walnuts, toasted in butter

Yogurt Cream Cheese:
1/4 c. cream cheese
1/4 c. plain yogurts
1 Tb. honey

Beat until smooth.

To serve: place figs on plate and drizzle the remaining reduction from the pan, spoon the yogurt cream cheese over them and top with the walnuts.

Grits Dressing

Posted by Alaina in Holidays and tagged with , , , , ,

I saw this recipe in this month’s issue of Bon Appetit and was immediately intrigued – no bread in dressing? However, grits are one of my favorite things – I simply love them. Yes, I know I was born (and live) a little farther north than the normal grit suspects. :) If you want a traditional, stuff-in-the bird dressing than this probably isn’t for you. If you want something new or want a unique and delicious side dish (maybe instead of corn?) than I definitely recommend  it.

As for me, I’m sitting in the kitchen hoarding the dish and wishing I hadn’t made only half of the recipe. Do I really have to share? The thing about this rich and creamy side is that I would actually make it for brunch or for a holiday side. While my waistline may not approve of frequent feasting on this dish, it is a wonderful treat. Mmmm, I love the holidays.   


GRITS DRESSING
(adapted very slightly from Bon Appetit, November 2011)
Print This Recipe

Unsalted butter (for dish)
1 c. coarse stone-ground grits (I used Bob’s Red Mill Yellow Corn Grits)
1 c. (about 10 ounces) chopped bacon
6 large eggs
1/2 c. heavy cream
2 c. coarsely grated cheddar (about 8 ounces), divided
2 Tb. chopped fresh chives
1/4 tsp. sweet paprika (I only had smoky and since there was bacon in it, I went with it)
Kosher salt
freshly ground pepper

Butter a 2-qt. baking dish. Bring 4 cups water (or chicken stock would be really great) to a simmer in a large saucepan. Gradually whisk in grits. Reduce heat to low; gently simmer, stirring often, until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls it too thick, until tender and very thick* (about 5 cups), about 1 hour. (The amount of water and cooking time will vary depending on the type of grits used – mine took 1/2 hour or a little less.) Remove pan from heat and let cool slightly.

Meanwhile, cook bacon in a large skillet over medium heat until crisp, 5–7 minutes. Transfer bacon to paper towels to drain.

Preheat oven to 350°. Whisk eggs and cream in a medium bowl; whisk into grits in 3 additions. Stir in 1 3/4 cups cheese, chives, paprika, and bacon. Season to taste with salt and pepper. Transfer grits mixture to prepared dish and smooth top with a spoon. Sprinkle remaining 1/4 cup cheese over.

Transfer baking dish to oven and bake until puffed, golden, and just set in the middle, about 1 hour. Let cool for 10 minutes before serving.

*When they say VERY THICK, they really mean it. Mine were not thick enough – I did not need to smooth the top with a spoon (it was thin enough to settle out on it’s own). :) They still worked out great!

Sweet Potato Maple Bacon Pie

Posted by Alaina in Fall Recipes, Holidays, Just Desserts and tagged with , , , , ,

Deliciouness abounds in this pie. I absolutely love the combination of sweet and salty. The candied bacon and maple cream kind of stole the show – as in, I could eat a whole bowl of just those two combined. :) Seriously though, this pie was good! I served it to my parents and husband and they all proclaimed it delicious and they were all surprised at how much they LOVED the bacon.

Personally, I still like pumpkin pie better than sweet potato (it’s a texture thing) but I would totally make this again and serve it to guests and especially find more uses for that bacon. This is really an awesome twist on the traditional pumpkin pie. I’m already dreaming of the leftovers for breakfast. [Just a small note - the bacon looks dark in the picture but it was not burned I assure you!]

There are a few steps to this pie but it is not difficult and the steps do not need to be completed all at once.

SWEET POTATO MAPLE BACON PIE
Print This Recipe

1 pie crust in a pie pan (you can make your own or buy a prepared one)
2 c. pureed sweet potato
2 eggs slightly beaten
1 c. evaporated milk
2 Tb. maple syrup
2/3 c. sugar
1/2 tsp salt
1 1/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves

Preheat oven to 425 degrees. Combine the sweet potato, milk, egg, and maple syrup in the blender. Add the spices. Pour into the crust. Bake at 425° for 15 minutes.  Then decrease oven to 350° and bake for 35-45 minutes until set.

CANDIED BACON
3 strips bacon, roughly chopped (mine was fairly thick)
1 tsp. maple syrup
1 tsp. brown sugar

Toss the bacon with brown sugar and maple syrup. Cook until crisp stirring and moving continually. It cooks fairly quickly and you need to keep an eye on it. Drain and cool completely.

MAPLE CREAM
1 c. whipped cream
2 Tb. maple syrup
1 tsp. vanilla extract

Just before serving, whip the cream for 1 minute. Add maple syrup and vanilla. Whip until stiff peaks form. Spread on top of pie. Top with candied bacon pieces.

Sweet Potato Biscuits

Posted by Alaina in Bread Basket, Fall Recipes, Holidays and tagged with , , , , ,

These were so quick to put together! They were very simple and went perfectly with the soup and salad I had made for dinner. They were light and fluffy and had terrific flavor.

I think these would be wonderful for Thanksgiving. You could change them up by adding maple syrup instead of sugar or by adding a little cinnamon. They bake for less than 15 minutes which makes them ideal to pop in right as people are gathering (and the oven is finally empty) and then pull them out warm as everyone is filling their plate. I served them with just butter but a maple butter or orange butter would also be good or a drizzle of honey.  

SWEET POTATO BISCUITS
(Food Network Magazine, November 2011, Paula Deen)
Print This Recipe

3/4 c. cooked mashed sweet potato (about 1 large sweet potato)
1/3 to 1/2 c. whole milk, as needed
1 1/2 c. all-purpose flour, plus more for dusting
2 Tb. sugar (I think maple syrup would be delish – you would not need quite as much milk)
1 Tb. baking powder
1 tsp. salt
6 Tb. cold unsalted butter, cut into small bits

Place a rack in the center of the oven and preheat to 425 degrees F. Grease a baking sheet (with butter, oil or cooking spray).

In a small bowl, whisk together the sweet potato and 1/3 cup milk. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter with your hands, a pastry blender or two knives until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. Add the remaining milk a little at a time until all the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato.

Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 to 3 times with the palm of your hand until the mixture comes together. Pat the dough out into a 1/2-inch-thick round.

Using a biscuit cutter, cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 12 to 14 minutes. Serve these fluffy biscuits warm or at room temperature. Makes 9-12.

Sage Squash

Posted by Alaina in Gluten-Free Goodness, Holidays and tagged with , , , , ,

Squash is such a fall speciality. It is featured in recipes and in decorations. It evokes feeling of fall, warmth, and comfort and there are SO many varieties. As Steph and I wandered through the farmer’s market, we admired many squash and finally settled on a buttercup squash. It was a new one for both of us. While I prefer delicata and perhaps butternut squast over the buttercup, I did really enjoy this recipe. You could successfully substitute your favorite squash in this recipe.

If you are looking for a new side dish or a different way of preparing squash, then you will surely enjoy this. It is simple but delicious and certainly fancy enough for your holiday feasting.

SAGE SQUASH
Print This Recipe
1 Squash of your choice (about 3 -4 cups cubed)
1 tsp. olive oil
1 tsp. butter, melted
Salt & pepper to taste
2 Tb. butter
1/2 onion, diced
1 tsp. fresh sage
1/2 tsp. fresh rosemary

Preheat oven to 425 degrees.

Peel and cube the squash. Toss with olive oil, 1 tsp. melted butter, salt and pepper to taste (about 1/2 tsp salt, 1/4 tsp. pepper). Roast until tender about 15-20 minutes.

Melt 2 Tb. butter in a sauté pan. Add onion and cook until tender. Add sage and rosemary and a little more butter if needed and sauté until fragrant and onion is lightly browned. Add roasted squash and gently toss to coat with butter onion mixture. Garnish with more sage if desired.