Wanted: Cookbooks Focused on Sweets

Craving something sweet like cookies, I headed to my bookshelf to see what new recipe I could find that used one stick of softened butter (which I had wisely pulled out a bit earlier) and preferably, chocolate.

Yes, there are go-to recipes in my repertoire that fit that bill, but I was looking for something new.

And then it hit me. I have many more cookbooks that focus on meals than ones that focus on just desserts. (As you can see from the picture.)

Something's gotta give.

Here's where I'd like to ask for your suggestions. What cookbooks do you use that focus on baked goods and why do you like them?

Please help!

Love,
The Clarendon Cook

P.S. I found a recipe for a cake that uses butter and chocolate and it's currently in the oven. If it's good (uhhh...how can it not be?) I'll post the recipe later.

A great way to begin the day...

When the sun starts peeking through the shades, one sometimes really needs to have a good reason to get out of bed. After an exhausting week, I wanted to make sure that at a certain someone would have enough energy to begin what will hopefully be a less-stressful Memorial Day weekend.

After being awoken at 5:30am by the smallest member of my family, who eventually fell back asleep, I (not as fortunate) decided to stay up and try out a recipe for Dutch Crumb Cake that's served at Clarendon's Liberty Tavern for brunch. (What else is there to do at that hour but bake?)

The fragrant aroma of cinnamon, butter and brown sugar baking in the oven filled every corner of our house, giving that someone the promise of a good start to the day, and he easily got out of bed this morning and made a quick beeline for the breakfast table.

Of course, adding a side of applewood smoked bacon to the crumb cake didn't hurt either. Everything's better with bacon, right?

Whether or not you have bacon, definitely give this recipe a whirl this weekend, especially if you need some coaxing to begin the day.

Dutch Crumb Cake
(Courtesy Liam Lacivita/The Liberty Tavern)

Ingredients:
2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup granulated sugar
1/2 tsp. cinnamon
1/3 cup butter or shortening, diced
1 egg, beaten
3/4 cup buttermilk
1/2 tsp. baking soda
1/2 cup brown sugar
1 tsp. vanilla (optional)

Method:
Preheat oven to 350 degrees. Grease and flour an 8-inch round cake pan or similarly sized rectangle pan or baking dish.

In a large mixing bowl, combine flour, baking powder, salt, sugar and cinnamon. With the tips of your fingers, work fat into mixture until completely integrated. It's ok to see flakes of fat. Reserve 1/2 cup of this mixture for the topping, to be used later.

In a separate mixing bowl, combine egg, buttermilk, and baking soda. If using vanilla, add now.

Using a rubber spatula, fold wet ingredients into dry until well combined.

In a small bowl, combine brown sugar with the reserved flour mixture. Pour batter into pan. Top with crumb mixture and bake for about 45 minutes, or until a skewer inserted in the center comes out almost clean.

Some Food for Comfort

Although it's been a little while since I've last written here, I have been busy in the kitchen trying different recipes like usual, and finding myself busy with some other little things.

Like entertaining out-of-town guests. Running after my almost two-year-old. Buying a house. Planning to sell our condo. Announcing to the world that Baby #2 is on the way come October. You know, just some little things.

Whew!

I love sharing recipes on this blog but when push comes to shove, the blog gets short shrift. Apologies to all.

That said, I found an absolutely fantastic recipe that I had to share. It's comfort soup, and you must make this soon. You'll feel better about everything in life. At least it did that for me. Although in the midst of all the chaos in my world these days, that might not take a lot. But really, you should try this soup. Let me know if it takes your stress away. Enjoy!

Baked Potato Soup
(Courtesy of AllRecipes.com)

Ingredients:
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed (Don't forget to pre-bake your potatoes!)
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley

Directions:
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

Fabulous Food Friday: 2Amys

After several years of hearing great things about 2Amys, a lovely Neapolitan-style restaurant just north of Georgetown, Chris, Claire and I finally snuck into town one lovely Friday afternoon to try it out.

Perhaps it's my Italian heritage or just because Chris and I both love pizza, we tend to be a little picky about where it comes from.

Thankfully, we were not disappointed with 2Amys.

Sitting next to the front window, we both ordered the sought-after Margherita pizzas (mine included cherry tomatoes as pictured above), glasses of Hop Pocket Ale, a great choice to go with the pizza, and an appetizer of potato and prosciutto croquettes, which were delicious (and which Claire actually enjoyed too).

When the pizza arrived, Chris and I gave each other a knowing glance that confirmed even before we took a taste that this would be delicious. And it was.

Baked in a wood-burning oven and layered with a perfect tomato sauce, mozzarella di bufala, basil, and cherry tomatoes, Ms. Margherita wooed us with every bite, making 2Amys the best pizza we've eaten in town.

We had enough room to split dessert and we ordered the sfogliatelle, a made-from-scratch pastry filled with a slightly sweet ricotta and semolina mixture, and served with fiore di latte ice cream. The pastry was light and just lovely combined with the ice cream. 2Amys website says it's only available on Friday evenings, so I guess we got lucky being there that night.

Since we've had a child with us for the last 20 months, we have grown accustomed to eating at restaurants that are a little more child-friendly, and 2Amys was quite accommodating. There were a number of other kids there at the same time too. That said, we hear that 2Amys can fill up quickly so if you have kids and want to avoid a wait, go early.

We enjoyed our little jaunt into the city, and 2Amys makes living nearby worthwhile.

2Amys
3715 Macomb Street, NW
Washington, DC 20016
202-885-5700
http://www.2amyspizza.com/ 

Chris enjoying his Hop Pocket Ale

Homemade sfogliatelle, available only on Friday nights

Chocolate Chip Peanutty Goodness

So if you read my last few posts, you might be confused as to why a picture of a fresh-from-the-oven cookie is now before your eyes.

While I'm trying (and pretty much failing) to cut back on the sweets, that doesn't mean I can't share some of the goodies I've been baking, right?

Look at it. Isn't it beautiful?

I mean, who am I to deprive you of valuable information about a very delicious chocolate chip peanut cookie?

Not me. Never.

Ok, onto the good stuff.

So while I have a favorite chocolate chip cookie recipe, I'm not above trying other variations from time to time.

This recipe comes from Williams-Sonoma Desserts which can't be bad given the title of the cookbook.

All I know is that every time I make these cookies, they are gobbled up quickly.

Though you may not need an official occasion to bake these, you could definitely brighten a special someone's day tomorrow with a plateful of these treats...your Valentine's, or just yours. Enjoy!

Peanut and Milk Chocolate Chip Cookies
(Courtesy of Williams-Sonoma Desserts)

Ingredients:
2 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 tsp. vanilla
2 eggs
1 1/2 cups milk chocolate chips
1 1/2 cups coarsely chopped, lightly salted dry-roasted peanuts

Method:
Preheat oven to 350 degrees F.

Sift together the flour, baking soda, and salt in a bowl.

In another bowl, combine the butter, granulated sugar, brown sugar, and vanilla, and using an electric mixer, beat until light and fluffy. Add the eggs and beat well. Reduce the speed to low, add the flour mixture, and mix until well blended. Stir in the chocolate chips and peanuts.

Drop rounded tablespoons of the dough onto ungreased baking sheets, spacing the cookies 2 inches apart. Bake until just beginning to brown around the edges, 25 minutes. (Important note: I baked mine between 13-15 minutes, which was plenty of time.) Transfer cookies to wire racks to cool. Store in an airtight container at room temperature for up to 4 days. (If they last that long!)

A Surprisingly Fresh Lunch

Going on vacation always gives me renewed energy to try making new dishes. I was happy to discover last week -- tostadas. They are kind of like little Mexican pizzas. All I did was bake a few corn tortillas and then top them with refried beans, cheese, lettuce, cilantro, avocado, and tomato. (I did not use any chicken as the recipe calls for below and it was still delicious.) Paired with some homemade chicken tortilla soup, these tostadas made for a refreshing and simple lunch. Enjoy!



Tostadas
(Adapted from Whole Foods and About.com)

Ingredients:
8 whole corn tortillas
Vegetable oil
Salt
Chili powder

1 cup refried beans
12 ounces shredded rotisserie chicken meat
1 ripe avocado, peeled, pitted and sliced into wedges
1 cup grated pepper jack cheese (or any kind of cheddar jack or Mexican blend shredded cheese)
1 cup thinly sliced romaine lettuce
1 cup freshly chopped cilantro
1 cup chunky salsa or diced tomatoes

Method:

Preheat oven to 400 degrees F.

Brush both sides of the corn tortillas with vegetable oil and sprinkle one side with salt and chili pepper to taste. Place in a single layer on an ungreased baking sheet, and bake for 5 minutes, turning them over once, and then bake them for another 5 minutes until they are crispy.

Heat the beans and chicken in the microwave.

Once the corn tortillas are done baking, spread a thin layer of beans on each, and top with some shredded cheese. Return to the oven for about 2-3 minutes, until the cheese is melted.

Top each tortilla with chicken, lettuce, cilantro, avocado, and salsa (or tomatoes).

Sun, Surf, & Shrimp on Sanibel

My family and I just got back from a trip to Sanibel Island, Florida. I already miss the warmth of the sun, and I can see why so many people from the north flock to the south in the winter. It makes me wonder why I'm still putting up with the cold.

Sanibel became a much-needed respite for us. Claire got to play in a wading pool for the first time in her little life, and after a few unstable minutes of falling into the water (and her mama stressing out and quickly coming to her rescue), she eventually mastered standing, and then walking in the water. She was so proud of herself. We were too.

Chris got to immerse himself in capturing some of the beauty of the island, which boasts some amazing sunrises and sunsets. (See photo above.)

And as you might expect, Chris and I especially enjoyed the restaurants in Sanibel, the majority of which are mom-and-pop shops that feature a wide selection of amazing fresh seafood such as grouper, shrimp, mahi mahi, sea bass and scallops. I found my favorite dish ever at a restaurant called Doc Ford's. They call it Yucatan Shrimp. I call it Love. This would seriously be the last meal I'd want to eat before I die.

I was so consumed by the dish I forgot to snap a picture, though my wise husband inquired about getting the recipe, which we came to find out had been published as part of a New York Times story on Doc Ford's - the story and a picture are here.

Sanibel was paradise for us, or as close as one can get to paradise with the responsibilities that come with having a 19-month-old in tow.

Of course, going south also makes me want to eat fresh, (healthier) food again, so even though it's cold back here, I'll be trying to recreate our Florida food experiences starting with this amazing dish.

Yucatan Shrimp
(Adapted from Greg Nelson at Doc Ford's Sanibel Rum Bar and Grille)

Ingredients:
4 T. unsalted butter
1 large clove garlic, minced
Juice of two large limes
1 T. Indonesian Sambal (preferably sambal oelek, by Huy Fong, though sriracha will work as well) - click here for further reading on this ingredient.
Kosher salt and freshly ground black pepper, to taste
1 lb. large, fresh shell-on shrimp
1 tsp. jalapeno, seeded and chopped (optional)
2 T. chopped cilantro
1 baguette

Method:
Over low heat, melt 1 T. of butter in a small saucepan. Add garlic and cook, stirring for 2 minutes. Add remaining 3 T. butter to the saucepan. After it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.

Bring a large pot of salted water to a boil. Add the shrimp and cook for 2 mintues or until they are just firm and pink. Don't overcook. Drain into a colander and shake over the sink to remove excess moisture.

In a large bowl, toss the shrimp and the butter chili sauce. Add jalapeno, and then sprinkle with cilantro and toss again. Serves 4, messily. Use baguette to dip into the succulent sauce. You won't want to leave any of that liquid gold behind.

One healthy meal...check

Feeling a bit stuffed like last week's Thanksgiving turkey, Chris and I decided to get ourselves back into the gym every day this week. So far we've made good on that promise.

Another promise we made post-Thanksgiving was to eat a bit healthier. In other words, cutting out sweets (as much as possible). We're still working on that one. It's hard to resist Breyer's chocolate ice cream especially after having a salad with every dinner. But I haven't baked anything this week (yet). That counts, right?

I turned to homemade soup to help with the healthy food part of our December "resolution." What could be better for you than a nice hot bowl of minestrone soup?

I looked at a variety of minestrone soup recipes online since I haven't made it before, and decided to put together my own version which thankfully, turned out to be just what I was hoping it would be. It's loaded with vegetables and helps check off the box on our promise to eat healthy -- at least for one meal.


Minestrone Soup
(Courtesy of the Clarendon Cook)

Ingredients:
1/4 cup extra virgin olive oil
1 medium onion, diced
3 cloves garlic, chopped
1 cup carrots, diced
2 large celery stalks, diced
1 medium zucchini, diced
5 cups chicken stock
1 (28 oz.) can of petite diced tomatoes
1 (15 oz.) can of cannellini beans
1 tsp. dried basil
1 tsp. dried oregano
1 cup of orzo pasta (or other small pasta)
1 cup of frozen diced green beans
1 cup of frozen corn
3 T. of your favorite pesto (This adds a fantastic depth of flavor to the soup. My favorite store-bought pesto is Bear Pond, which I've only seen at Whole Foods.)
Salt and pepper, to taste (I used about 1 tsp. of salt and 1/2 tsp. of pepper.)
Grated Parmesan, for garnish

Method:

In a stock pot, heat olive oil over medium heat. Add onion, garlic, carrots and celery, saute for 10 minutes. Add zucchini and saute 5 minutes longer.

Add chicken stock, tomatoes, basil, oregano, and pasta (if uncooked) and simmer the soup for 10-15 minutes. (If pasta has been cooked ahead of time, add this at the very end.) Add the green beans, corn, and pesto, and simmer 5 minutes longer. Add salt and pepper to taste. Ladle into bowls and top with grated Parmesan.

Thanksgiving, the ultimate foodie holiday

Honey and Walnut Pumpkin Bread

Since Thanksgiving is just a few days away, I will be baking like crazy tomorrow. I'm tasked with bringing the desserts -- pumpkin pie and apple pie. This is quite a foodie holiday, isn't it? The food at Christmas is always great as well, but for this holiday, it's really all about the food.

I saw a friend at church yesterday and she was excited but nervous about making her first Thanksgiving meal for her family. It wasn't too long ago that I was in her shoes. The one thing I learned from making turkey on Thanksgiving is that it's not as difficult as you might think. I'll leave it to the experts (1-800-BUTTERBALL) to give you tips and tricks about turkeys, but I remember thinking after making my first one that I should make more turkeys throughout the year since it was fairly simple and provided great leftovers. Perhaps the most difficult thing on Thanksgiving is coordinating all the side dishes -- baking or reheating so that every dish is perfectly warm when you're ready to eat. For that, all I suggest is to prepare as much as you can ahead of time and have a few helpers in the kitchen.

But since I'm only tasked with making dessert this year, I'll give you some recipes to satisfy your sweet tooth. As I said, I'm making pumpkin pie and to let you in on a little secret, I use the recipe on the back of the Libby's 100% Pure Pumpkin can. The pumpkin pies have turned out perfectly every single time, so why mess with a good thing? In addition, I found a more healthy pumpkin bread recipe from Whole Foods. It was delicious, but a little too healthy-tasting for me. However, a good friend of mine said that it suited her tastes perfectly.

Whatever you make (or just buy) for Thanksgiving, I hope you have a wonderful food-filled day with friends and family!

Libby's Famous Pumpkin Pie
(Courtesy of Libby's)

Ingredients:
3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 oz.) Libby's 100% Pure Pumpkin
1 can (12 fl. oz) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Method:
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake in preheated 425 degree F oven for 15 minutes. Reduce temperature to 350 degrees F; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Note: Do not freeze pie, as this will cause the crust to separate from the filling.

Note #2: 1 3/4 tsp. pumpkin pie spice may be substituted for the cinnamon, ginger, and cloves, however, the taste will be slightly different.

Honey and Walnut Pumpkin Bread
(Courtesy of Whole Foods)

Ingredients:
Canola oil cooking spray
1 1/2 cups whole wheat pastry flour
1/4 cup oat bran or wheat germ
1 tsp. baking powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1/4 tsp. baking soda
6 tablespoons cane sugar
1/3 cup canola or sunflower oil
1/3 cup honey
1/3 cup milk
1 1/4 cups fresh or canned pumpkin puree
1 egg
1 tsp. vanilla extract
1 cup chopped walnuts

Method:
Preheat oven to 350°F. Grease an 8-inch loaf pan with canola oil cooking spray and set aside.

In a large bowl, combine flour, oat bran, baking powder, pumpkin pie spice, salt and baking soda. In a second large bowl, combine sugar, oil, honey, milk, pumpkin, egg and vanilla then add to flour mixture and stir until just combined. Fold in walnuts.

Transfer batter to prepared loaf pan and bake until cooked through and a toothpick inserted in the middle comes out clean, about 1 hour. Cool for 15 minutes on a wire rack then remove from pan and set aside to let cool completely.

Serves 8-10

Nutrition
Per serving (1 piece/113g-wt.): 320 calories (150 from fat), 17g total fat, 1.5g saturated fat, 25mg cholesterol, 170mg sodium, 39g total carbohydrate (5g dietary fiber, 19g sugar), 7g protein

Free Lattes and Other News

I think Trader Joe's being a block away from where I live is going to be my downfall. I've already been there twice since it opened. But to be fair, I needed two receipts so that both my husband and I could enjoy free lattes at South Block Smoothie & Wrap Co. in Clarendon this weekend. All we needed to do to get that great deal was to show a receipt from Trader Joe's. So the two shopping trips were worth every sip of those delicious free lattes! The deal ends today so make plans to stop at both places if you're in the neighborhood.

Speaking of my new neighborhood grocery store, a really nice thing happened on Friday. The Clarendon Culture blog showcased some of the photos I took from the Trader Joe's opening. You can see the post here. Clarendon Culture often showcases a lot of Arlington eats, among other neighborhood news, so definitely check out the site. It's one of my favorite daily reads.

If you're new to my blog, or even if you've been following my site for awhile, please take a minute to "like" my page on Facebook. Just click here or you can search for "Cooking in Clarendon" on Facebook to sign up that way. I'm posting recipes that catch my eye (that I may not have gotten to try yet) and other food-related news. Sometimes it's just easier that way, especially with a toddler running around (or with me running after my toddler, that is).

Hope you're enjoying this beautiful, unseasonably warm fall day!

Trader Joe's in Clarendon is finally open!

Chris, Claire, and I were some of the first customers through the doors of the new Trader Joe's in Clarendon at 8 am today. Greeted by cheering employees handing out free Trader Joe's reusable shopping bags, leis, and food samples such as apple cider and pumpkin cheesecake, we became glad really quickly that we got up early and braved the cold weather. At 16 months old, Claire officially became the youngest customer to set foot in this store.

Welcome to the neighborhood Trader Joe's!


Trader Joe's Clarendon
1109 North Highland Street
Arlington, VA 22201
(703) 351-8015

Welcome neighbor!

Grand opening!

Chris is enjoying the free apple cider...

Beautiful murals and food...

Claire, the youngest customer in Trader Joe's Clarendon store

At the Clarendon Metro "stop"

A hiatus from chicken...

I guess it can be easy to fall into a groove of using the same main ingredient. I didn't realize I had done that until my husband said he didn't want to eat chicken for at least two weeks.

So my chicken hiatus sent me scurrying back to my cookbooks. This was going to be a challenge for sure.

Oh, if I only had a grill! I tend not to make steak or burgers very much because of that reason, and besides, if I want either of those, so many restaurants in Arlington do a much better job.

So what would I make? I decided on something with shrimp -- Jambalaya with Shrimp and Ham to be exact. I had made this awhile ago, and thankfully, it was rather simple to prepare and tasted delicious too.

That would take care of one meal. Back to the cookbooks...

Jambalaya with Shrimp and Ham
(Courtesy of Ellie Krieger)

Ingredients:
1 tablespoon olive oil
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced
1/2 teaspoon salt, plus more, to taste
1/4 teaspoon freshly ground black pepper, plus more, to taste
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon cayenne pepper
1 tablespoon tomato paste
6 ounces diced, smoked ham
2 1/2 cups low sodium chicken broth
1 (14 1/2-ounce) can no-salt added diced tomatoes
1 cup uncooked long-grain white rice
1 pound peeled and deveined medium shrimp
Hot pepper sauce

Directions:
Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil.

Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed.

Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste. Serve with hot pepper sauce.

Babycakes

Hot dogs. Wagon wheel pasta. Sliced carrots from a can. French fries. Goldfish crackers. Kiwi.

What do all those things have in common?

Claire will eat them.

Of course, she will eat just about whatever she can fit between her fingers as long as its sweet, fried, or tastes like a hot dog and doesn't require me feeding her with a spoon. (Sigh...cue the nods of agreement from moms who've been through the toddler phase.)

I don't think I've ever bought so many packages of hot dogs in my life.

But today I'm back to trying something else that worked a few weeks ago -- salmon cakes, in baby-sized portions. Babycakes, for short. (Yes, I know she's technically not a baby anymore, but she's still my baby and always will be.)

So hopefully, she will just love this for dinner tonight, along with her carrots from a can. I guess I can always give her another hot dog. Sigh...

Salmon Cakes (a.k.a. Babycakes)
(Courtesy of Kelly Oliver)

Ingredients:
2 (5 oz.) packages of salmon
1/4 cup dried bread crumbs
1 tsp. dried dillweed
1 tsp. Dijon mustard
1/4 cup mayonnaise
1 egg
Dash of salt
1 cup dried bread crumbs
2 T. olive oil

Method:
Combine all ingredients, except for the 1 cup of dried bread crumbs and olive oil, in a bowl and mix well. Form into small patties. (This recipe makes about 6 small patties.) Put the 1 cup of dried bread crumbs into a separate bowl. Cover each side of the patties with the bread crumbs.

Heat a skillet over medium, and then add the olive oil. Pan fry each patty on both sides until golden brown, roughly 2-3 minutes on each side.

Serve to your baby, or to yourself!

These also freeze really well in case your baby likes them one day and not the next.

Winter Weather Advisory: Stay Home and Make Toffee

A week or so ago, I started creating a list of sweets I want to make, and perhaps it's no surprise that the list keeps growing. There are so many amazing-looking cookies, cakes and candies out there! And I never mind experimenting with chocolate and sugar. Ever.

Besides, the weather is cooler, and Thanksgiving and Christmas are coming very soon. Might as well start practicing my sweets menu early. (Do I even need a real reason to make sweets?)

I spotted this Pecan-Molasses Toffee recipe in the Williams-Sonoma Desserts cookbook and put it on my list immediately. What could be better than a toffee-scented house on a cold rainy/snowy day?

Turns out that this recipe is divine. It's thick, nutty, and of course, the chocolate makes a great partner with the toffee.

This is one recipe that will show up with me during the holidays, if not several times before then. It does appear that it will be a long winter, after all.

Pecan-Molasses Toffee
(Courtesy of Williams-Sonoma Desserts)

Ingredients:
1 1/4 cups unsalted butter, plus extra for greasing
1 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/4 cup water
1 cup very coarsely chopped pecans, plus 1/2 cup medium-fine chopped pecans
1/4 tsp. ground cinnamon
6 oz. bittersweet or semisweet chocolate, finely chopped

Method:
Butter a small baking sheet. (I used an 8x8 metal pan, which worked very well.) In a heavy 2 1/2-qt. saucepan over low heat, melt the butter. Add the granulated sugar, brown sugar, water, and molasses. Stir until the sugar dissolves. Raise the heat to medium and cook, stirring slowly but constantly, until a candy thermometer registers 290 degrees F, about 15 minutes.

Remove from the heat. Stir in the coarsely chopped pecans and the cinnamon. Immediately pour the mixture onto the prepared baking sheet. Do not scrape the residue from the pan bottom. Let stand for 1 minute. Sprinkle the chocolate over the toffee. Let stand for 1 minute to soften. Then, using the back of a metal spoon, spread the chocolate over the toffee until melted. Sprinkle with the medium-fine chopped pecans. Refrigerate, uncovered, until the candy is firm, about 2 hours.

Break into 2-inch pieces. Store in an airtight container in the refrigerator for up to 3 weeks.

Makes about 1 1/2 lb.

Time for the Slow Cooker!

Time to break out the slow cooker! I had almost forgotten I even owned one and then the temperature dropped, ushering in a need-to-hibernate-and-eat-slow-cooked-food kind of feeling. (That, and cookies.)

I love this slow cooked stew recipe below - it's not your typical beef stew because of the hoisin sauce, which has a wonderful sweetness. And don't be afraid of the hot sauce - the heat isn't overwhelming. (Although if you like heat, you may want to add a little bit more than what the recipe calls for.) The best part is that I was able to put this together with a toddler underfoot, which means it's rather easy too. And these days, that's the best kind of meal. Hopefully, doing more slow cooking will leave me more time to bake some cookies.

Enjoy!

Slow Cooker Hoisin Beef Stew
(Courtesy of Whole Foods)

Ingredients:
1/2 cup beef broth
1 (10-ounce) bottle hoisin sauce
1 teaspoon hot sauce
3 cloves garlic, finely chopped
1 (1-inch) piece peeled ginger, grated
1 1/2 pounds cubed round or chuck stew beef
2 yellow onions, roughly chopped
1 cup baby carrots
2 ribs celery, roughly chopped

Directions:
Whisk together broth, hoisin, hot sauce, garlic and ginger in a wide, shallow dish or bowl. Add beef, onions, carrots and celery and toss to coat. Cover and refrigerate overnight. (Refrigerating overnight is optional. The stew will still turn out delicious.)

Transfer meat mixture to a slow cooker, cover and cook on a low setting until beef is very tender, 6 to 8 hours. Alternately, cook on a high setting for about 3 hours. Ladle into bowls and serve. (I like to serve this stew over rice.)

Picking Peaches

Summer just isn't summer unless there's peach pie. But for the first time in my life, I actually got to pick the peaches that went into my annual summer fling. For some of you reading this, that may not seem like such a big deal because, well, picking fruit at various farms and orchards has been something you've done growing up, or that you've recently done with your kids. I've noticed that it seems to be the thing to do with your kids ever since I moved to Virginia. That, and picking strawberries, which I fully intend to do sometime.

Well, I've picked my fair share of apples from an old apple tree that grew in our big backyard of the house I grew up in. Mostly it was apples that had fallen to the ground already because the tree was so tall, but my family and I still ate them so it's as close to the real thing as you can get.

So my first time picking peaches was also Claire's first time as well, although she probably won't remember it much since she's still a little person. But she did get to ride in a red wagon at the orchard for the first time, letting out squeals of delight along the way. (See picture below.) My excitement was a little different. It was when I got to pick my first peach from the tree, when I realized how cool it was cool that peaches could grow on trees. It's just not a sight I see every day. A slow smile crept onto my face. Satisfaction.

So after Chris and I had picked a few pounds worth, we headed home while I contemplated what I would make with our bounty. I furiously researched peach recipes on my iPhone, finding some good ones at Whole Foods and on the AllRecipes app, and put out a call to my friends on Facebook for their ideas. I knew I wanted to make a peach pie and came across a fairly straightforward one at TheCityCook.com. By the time we got home, I decided to make a peach salsa and the peach pie. Both turned out well, much to my delight, though I'm not sure which I enjoyed more - picking the peaches or eating them.

Claire taking her first wagon ride at the orchard.

Peach Salsa
(Courtesy of Chiles Peach Orchard)
http://www.chilespeachorchard.com/in-the-kitchen/recipes/peach-salsa-recipe-2

Ingredients:
3 large ripe peaches (for about 3 cups diced)
1/2 teaspoon sugar (or to taste)
1/4 teaspoon salt
1 large ripe tomato (for about 1 cup diced)
1 clove garlic
1 jalapeno pepper (for about 1 tablespoon minced)
1/4 cup fresh cilantro leaves (or less, depending on how much you like cilantro!)

Method:

Peel and pit the peaches, and cut them into roughly 1/4 inch dice. lace pieces into bowl, and squeeze the lime juice over the peaches and sprinkle on the sugar and salt. Stir to coat well.
Core the tomato, leave peel on, and cut into 1/4 inch dice. Add it to the bowl.

Peel and finely chop the garlic. Rinse and seed the jalapeno (might want to wear gloves), mince it finely and add to bowl. Rinse and dry cilantro, and mince finely. Add it to the bowl. Stir well. Taste for sweetness, add more sugar if necessary.

Classic Peach Pie (shown above) 
(Courtesy of The City Cook)
http://www.thecitycook.com/cooking/recipes/data/000229'

Ingredients:
6 to 8 large fresh peaches, peeled and sliced into thick, 3/4-inch slices, enough to produce 6 cups
1 teaspoon fresh lemon juice
1/2 cup sugar (use a little more or less depending on how sweet your peaches)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom (optional)
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, cold, cut into small bits
Pastry dough for two-crust pie (I used Pillsbury refrigerated pie crusts for simplicity's sake.)

Method: 

Pre-heat the oven to 400° F. Prepare the pastry dough and roll into two 10-inch circles; reserve one circle and keep it refrigerated.

Line a 9-inch glass or metal pie plate with the other circle of pastry dough, leaving about 1-inch of dough along the rim.

In a large mixing bowl combine the sugar, cinnamon and flour, using a fork to blend together. Add the peeled and sliced peaches and lemon juice and stir gently to completely coat the peaches. Try not to do this step too far in advance of assembling the pie because you'll get too much juice.

Spoon the peaches into the prepared pie plate. If there are juices already in the bowl, leave them behind and don't add to the pie. Scatter with the pieces of cold butter.

Cover the pie with the second rolled-out crust. Carefully seal the edges by crimping it by hand or with a fork. Cut 4 steam vents in the top crust.

Bake for 50 to 60 minutes until the crust is golden brown. If the edges start getting too dark before the pie is finished cooking, gently wrap strips of aluminum foil around the edges to protect them during the last minutes of baking. Remove from the oven and let cool completely -- at least an hour -- before cutting. Serve warm with a scoop of good vanilla ice cream.

A week of 10 year anniversaries...

It's been a week of remembering events that happened 10 years ago, and my personal story is no different. While we were engulfed in the 9/11 tragedy, I was preparing to move to a different state, further away from home than I had ever lived. People that week repeatedly asked me why I would move to the Washington, DC, area from Pittsburgh, given the awful attacks. Yet I didn't feel unsafe. Unfortunately, there is no area in the world that is truly safe. I was excited to start a new phase of my life, yet, like everyone else in this country at the time, I was in a cloud of uncertainty about what would happen next.

Now, 10 years later on this very day, I've gone from driving my car packed with my belongings, my dad following behind driving the moving van, wondering where I would find work and how I would make new friends, to a day where I woke up next to my husband of 6 years in our home in Clarendon, with our 1-year-old daughter peacefully sleeping in the next room. It's such a wonderful contrast, it brings tears to my eyes as I type. God is good.

It's good to reflect on where we've been and how far we've come. We can see hope in the midst of tragedy and uncertainty. We can see love bloom where we didn't know it would grow. We can see that some dreams do come true. We can know for certain that there is redemption.

In honor of 10 years of living in Northern Virginia, I submit to you one of my new favorite recipes for a cuisine I didn't try until I moved here -- Indian food. It's not spicy, just savory and delicious. (I know many people who say they don't want to eat Indian food because it's too spicy. Not so here.)

So here's to trying new things, to future hopes and dreams, and to the next 10 years!

Chicken Tikka Masala
(Courtesy of Redbook)

Ingredients:

From the pantry -
2 T. unsalted butter
1 1/2 tsp. each garam masala, garlic puree, and minced fresh ginger
1 (14 oz) can fire-roasted diced tomatoes, drained well
1 (15 oz) jar tikka masala cooking sauce
1/2 cup unsweetened coconut milk

Fresh ingredients -
1 1/2 lb. boneless, skinless chicken breast, cut into 2-inch chunks
1 cup diced onion
1/2 cup chopped cilantro

Accompaniments -
cooked basmati rice with green peas - (follow cooking directions on the rice package, adding frozen peas while the rice boils)
Cucumber Raita  - optional - (see below for recipe)

Method:

1. Melt butter in a large skillet over medium-high heat; add chicken and cook 4 minutes, turning pieces as they brown (chicken will still be raw in middle); remove to a plate.

2. Add onion, garam masala, garlic, and ginger to skillet; saute 5 minutes, or until onion is translucent. Stir in tomatoes and saute 2 minutes longer.

3. Add tikka masala sauce and bring mixture to a boil; cover skillet and simmer 10 minutes. Add chicken to sauce and stir in coconut milk. Continue to simmer, uncovered, 5 minutes, or until chicken is just cooked through. Stir in cilantro. Serve over cooked basmati rice with green peas and Cucumber Raita.

Makes 6 servings.
Each serving: 278 cal, 15 g fat, 25 g protein, 10 g carb

Cucumber Raita: Coarsely grate 1/2 of a long seedless cucumber and squeeze out most of its water. Combine in a bowl with 1 cup thick Greek yogurt and 1/2 tsp. each salt, ground cumin, and dried mint. Makes 1 cup.

Yummy Baby Food Meal Combos

So with a little inspiration in the kitchen comes some fun meals. I've been experimenting a bit with food combinations for Claire. After all, if she likes Earth Best's Creamy Chicken Apple Compote, surely she will like a few things I came up with, right?

Right and wrong. I've made a few meal combinations that she enjoys though she still seems to prefer single ingredient servings. Like everything else with a child, I'm sure that will eventually change. In the meantime, I'm going to keep experimenting.

That said, here are a few meals that I've put together for Claire which are, in my opinion, pretty tasty. Feel free to use these for your child and feel free to post some food combinations in the comments section below that your child enjoys! I'm always looking for new ideas.


Black Beans and Chicken

Ingredients:
1 (15 oz.) can of black beans, drained and rinsed
2 oz. serving of cooked and pureed carrots
2 oz. serving of no-salt-added diced tomatoes (homemade* or from a can)
1 can of pre-cooked chicken, drained (or about 1/4 cup of pre-cooked plain chicken)
4 oz. pre-cooked brown rice

Method:
I had already cooked and pureed the carrots and tomatoes ahead of time. Add the black beans, carrots, tomatoes, chicken and corn into a blender, food processor or in your Beaba Babycook. Blend ingredients until desired consistency, adding water to thin the mixture out as needed. Stir in the rice after the mixture has been blended (or blend with the ingredients if your baby is texture-averse). This makes for a very delicious and nutritious meal.

*I made the tomatoes by steaming about 5 diced tomatoes and then blending them together in the Beaba Babycook. I froze individual servings so that I can use them as needed.

Potatoes, Spinach and Tomatoes

Ingredients:
1 medium Russet potato, cooked and cubed
1 1/2 cups frozen spinach, thawed
2 oz. serving of no-salt-added diced tomatoes (homemade* or from a can)

Method:
Blend ingredients in a blender, food processor or in your Beaba Babycook to desired consistency, adding water to thin the mixture out as needed.

Chicken, Potatoes and Green Beans

Ingredients:
1 can of pre-cooked chicken, drained (or about 1/4 cup of pre-cooked plain chicken)
1 medium Yukon gold potato, cooked and cubed
4 oz. serving of frozen green beans, thawed, steamed and pureed

Blend ingredients in a blender, food processor or in your Beaba Babycook to desired consistency, adding water to thin the mixture out as needed.

The secret to kitchen inspiration has been found...

I've had a love/hate relationship with food the last few months. I love food, especially sweets, but since March, Chris and I started focusing on exercising six days a week and eating more healthfully and sweets usually don't fit into that regimen. Don't get me wrong, we are still eating some sweets, but we're trying to cut back a bit and try different things to satisfy our sweet teeth like eating dark chocolate or munching on fresh fruit. So I haven't been baking like I used to, which is kind of sad, and perhaps as a result, making meals have become somewhat routine and mundane.

I'm hoping that's changing a bit though. Maybe it was the short trip we took over Memorial Day weekend to St. Michaels, MD, where the seafood (especially crab) is plentiful, that gave me a much-needed break from cooking, let alone even thinking about it, that is giving me new momentum. After all, I spend a lot of time in the kitchen, making "adult" food and lots of baby food since Claire is getting bigger and requiring more calories. The only thing I had to think about food-wise over the weekend was at what restaurant to eat. Now, that's a vacation! We stayed at a bed and breakfast (the Hambleton Inn) with a lovely innkeeper, Sherrie, who made amazing breakfasts, complete with dessert after each meal such as baklava and tiramisu. (Our diets were also on vacation.) One day we had afternoon tea at The Inn at Perry Cabin, a beautiful hotel with an idyllic scene -- a wide grassy lawn with wooden white lawn chairs and tables that led right up to the edge of the Chesapeake Bay that was dotted with sailboats. No wonder The Wedding Crashers movie was filmed there. (See pictures below.)

I must feel refreshed since the day after we got home, I made three dishes -- a delicious pasta with broccoli and sun-dried tomatoes, a Tex-Mex mash for Claire, and curry chicken with rice. I haven't done that much cooking in one day in quite a while. So I guess the moral of the story is that if you feel uninspired in the kitchen, take a vacation!

Here's one of the recipes I just that's now destined to be one of my go-to meals for the summer. It's easy, delicious and can be enjoyed warm or cold.

Penne with Broccoli and Sun-Dried Tomatoes
Courtesy of Alan Greene, M.D., "Feeding Baby Green"

Ingredients:
3/4 cup sun-dried tomatoes, julienned
5 cloves garlic, coarsely chopped
1/4 cup olive oil
8 oz. penne pasta (I used elbow macaroni which worked fine.)
4 oz. portabella mushrooms, sliced (I used a 4 oz. can since I didn't have fresh on hand.)
3 cups fresh broccoli florets, cut into bite-sized pieces
4 oz. kalamata olives or other black olives
4 oz. feta cheese (I didn't have feta on hand so I just used Parmesan, and it was delightful nonetheless.)
2 oz. Parmesan cheese (optional)
1 tsp. red pepper flakes (optional)

Method:
Put the sun-dried tomatoes and chopped garlic in a small bowl and pour the olive oil over them. Let them stand at least 30 minutes before cooking, or overnight, to allow the tomatoes to reconstitute and the oil to become flavored. If you allow the flavors to marry for longer than four hours, put them in the refrigerator. (Instead of following this step, I used a jar of sun-dried tomatoes that were packed in olive oil and just added them together with the 5 cloves of garlic and 1/4 cup olive oil in the skillet. It was much quicker that way.)

Cook the penne according to package directions in a very large cooking pot.

While the pasta is cooking, begin cooking the sauce. Heat a large skillet over medium heat, and add the tomato-garlic-oil mixture to the pan. Saute for one minute. Add the mushrooms and broccoli, and saute over medium heat, stirring occasionally, until the broccoli is tender but still crisp - about 5 or 6 minutes. If the mixture appears to be dry, add 1/4 cup of water during the process.

When the pasta is al dente, drain the water and pour the penne back into the cooking pot. Add the tomato, garlic, broccoli, and mushrooms to the pasta. Gently stir in the olives and feta cheese. Mix thoroughly. (I also added a few teaspoons of the oil in the sun-dried tomato jar for extra flavor and a teaspoon of red pepper flakes for a little kick.)

Divide into four servings and sprinkle Parmesan on each serving if desired.

Claire on the grassy lawn of The Inn at Perry Cabin, St. Michaels, MD.

The Inn at Perry Cabin is in the background. Beautiful, isn't it?

Happy 1st Birthday to Claire!

Happy birthday to my baby! My little one turned one yesterday...ushering her into official toddler-hood, much to my (and Chris') dismay. Wherever did the last year go? Perhaps it's a bit ironic that the first few months of her life, I was wondering how we'd make it to her first birthday...after all, infants require a LOT of energy...yet, now I'm wishing the last year wasn't over.

But enough of the tears and on to more exciting things. This little one certainly enjoyed her first cupcake -- vanilla cake with vanilla icing and purple sprinkles on top -- from our neighbor, Bakeshop (http://www.bakeshopva.com). Yum!

Claire, being a true Oliver, first touched the icing on the cupcake and quickly pulled her hand away because she hasn't really gotten to touch gooey things and didn't seem to enjoy that sensation. But she recovered and eventually dove right in, battering the cupcake back and forth and smashing cake and icing all over her tray. She couldn't eat it until I broke off some pieces for her and, as I expected, she definitely liked it as she demonstrated with big one-tooth grins and shouts of joy. She also eventually realized that when she sucked on her cake-and-icing-coated fingers, they tasted really good! What a great surprise that was!

It's been a great first year having a child -- I cannot wait to see what the next year brings! I'm sure I'll need even more energy than this past year. And I have a feeling that I'll be right back at this computer next year wondering where her second year of life went. See you then.