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Archives for December 2012

2012 in Review: Reader’s Choice

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Every year since I started the blog, I’ve had every intention of compiling a list of favorite posts.  But for some reason, each year, I just haven’t been able to get things together in time.  Well, 2012 is the year that changes!  I’m finally able to comprise a list that features the most popular posts of 2012.  I must say, it was a year of sweets for sure!  I guess I know what to make more of in 2013!

First up, Blueberry Grilled Cheese.  This dessert was inspired after a visit with my brother-in-law and sister-in-law.  It’s nothing short of AH-mazing.  A smooth and light, sweet cream cheese mixture speckled with blueberries and sandwiched between two pieces of buttery pound cake.  This delicious sandwich is then grilled to perfection, making the edges lightly crisp and the inside perfectly fluffy.  A dessert that will make any and everyone happy.
 
 
Cookies and Cream Cake-What can I say about this cake?  Um, Wow.  This cake is incredible.  I made it for Spencer on his birthday and I think this was definitely a hit with the birthday boy.  What’s not to love; moist chocolate cake with layers of pastry cream, then coated in a cookies and cream pastry cream and finished with tons of crushed Oreo cookies. 
 
Soft banana, peanut butter, chocolate chip cookies were definitely a hit.  But what’s not to love about a chewy cookie that has bananas, chocolate chips and peanut butter.  A crowd pleaser for all ages.
 

Cold Oven Pound Cake- This cake has long been a favorite of mine and my families.  There’s really no special, out of the norm ingredients, or even a fancy glaze.  This is just a simple pound cake, baked in a non-preheated oven and comes out incredibly buttery, moist and delicious.  It’s true, sometimes simple is best.
 
Best Blueberry Muffins– These blueberry muffins truly are the best I’ve ever had.  They are light, fluffy and moist and exploding with blueberries then topped with a streussel crumble.  An absolute treat for breakfast or even a snack.
 

Soft Giant M&M Cookies– I can’t look at these cookies and not smile.  A giant cookie packed full of one of my all-time-favorite candies.  It really does make me feel like a kid every time I eat one.  For this particular cookie the magic truly is in the way it’s prepped, not sure what it is but stacking the dough before it’s baked makes for an exceptionally fluffy cookie.
 
 
Sausage Cheese Kolache– are a weakness of mine, and my families.  There’s just something about the sweet, fluffy bread surrounding melted cheese and spicy sausage that is truly amazing.  When I came across this recipe I was in heaven.  These remind me of the kolaches we enjoy from the donut shop on a regular basis.  I was thrilled to find a recipe that was spot on, and that encompassed all the flavors of the ones we enjoy from the donut shop.  These are perfect fresh from the oven, but store in the freezer incredibly well too.
 
 
Three Ingredient Nutella– I knew I LOVED Nutella but I had no clue how many others felt the same, exact way I did (and do) about the stuff.  Wow.  This recipe was posted and immediately exploded.  I have a special place in my heart for Nutella so when I found a recipe that was incredibly simple that I could make myself, I was sold.  I can have this chocolate, hazelnut goodness any time I want.  Even better, I have control of the ingredients I use!  Who knew making this deliciousness could be so easy?  I didn’t, but now I do and I’m so glad!
 
 




Sweet and Spicy Candied Pecans- candied pecans and almonds area one of those treats that pull me in every time I’m at a mall or carnival.  I’m not quite sure what it is but I’m addicted.  There’s just something about that sugary sweet coating surrounding some of my favorite nuts.  Since I enjoy them so much I decided to make some at home, but I added a bit of heat to them.  Talk about a hit.  We enjoyed them fresh out of the pan, as well as on several different main courses.  I can’t keep these in the house, they dissappear everytime I make them.
 
Sweet and Salty Cookies– These cookies were created because of my love of all things sweet and savory.  I have long been a lover of this combination and I finally acted on my love for that and created these cookies.  These cookies are a mixture of pretzels, dry roasted peanuts, pretzel M&M’s, chocolate and salt.  Yes, packed with tons of goodies and they all work together to give you a delicious cookie that is packed with flavor.  It has it all; sweet, salty, crunchy and chewy.  In my opinion it’s the perfect cookie.  Apparently many of you share this love for the sweet and savory combo, because plenty of you have been very interested in this recipe!  I hope you all enjoy these cookies as much as I do.
 
Well, this wraps it up.  These are the top 10 most popular posts of 2012.  I hope you have enjoyed looking over the most popular posts of 2012 with me.  It’s been a journey that I have thoroughly enjoyed.  My promise to you for 2013 is to deliver more sweets for you to enjoy!

White Chocolate Toffee Crunch Cookies

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I must say this week has definitely been very interesting, maybe even one for the record books.  It started out like any other holiday week; family was in and last minute preparations were being made for Christmas.  The final presents wrapped, stockings stuffed, goodies baked.  You know the drill.  Tuesday, Christmas day, even started out normal.  We woke up, my little man opened his stocking and then went to see what Santa had brought him.  The events of Christmas morning transpired as normal.  After we opened gifts we got ready, loaded up the car and headed to my in-laws to celebrate Christmas with them.  It was chilly outside and rainy but no real weather to speak of.  After we had been there a few hours the temperature started dropping, the rain started coming harder and harder and then the wintery mix.  All the rain and mix started freezing on the trees and roads.  It was amazing how quickly the weather changed.  We eneded up having to load up and head back home before the weather and the roads got too bad.

We made it home just in time.  About the time we got the car unloaded the snow started coming down.  We’re not talking about a flurry here and there, we’re talking tons of snow.  I fixed our Christmas meal, we sat down, ate, got everything cleaned up and then sat down to relax.  About an hour after that we lost power.  Yup, powerless on Christmas day.  We started our gas logs and made a pallet in the living room so we could stay warm.  The next day we woke up and still no power, so we hung around the house for a while hoping and praying the power would be restored soon.  Time went by and still no power.  I checked the news on my phone and read that there were close to 200,000 people in our area without power and they were predicting people could be without power for upto 7 days…yikes.  We toughed it out a little longer since we had seen the power trucks going up and down our street.  Then a few hours later I looked up and saw a lamp come.  I don’t think I can explain just how happy we were!  I turned our heat on, the gas logs off and a huge weight was lifted off my shoulders.  We are definitely some of the fortunate ones in our area, there are still people without power.  The crews are working continuously to get everyone’s power restored ASAP.

 
 
 

So since I had no power, I really had no way to update my blog, I couldn’t even cook or bake or do anything else for that matter.  I had every intention of sharing these with you earlier in the week but life happens and severe weather happens!

The holidays just have a way of making you want to get in the kitchen and bake.  I don’t think it really matters what, just as long as you get to bake something.  Before Christmas I definitely had the baking fever, so that transpired into a baking marathon.  Cookies, cakes, and candies.  You name it, I made it!  One of the goodies I made during this extravaganza were these cookies.  The name alone was enough to draw me in; White Chocolate Toffee Crunch.  How could that not be good?  The first thing that popped into my head when I read the title was “sweet and salty”, AKA my weakness. 

You know me, I’m a sucker for the sweet and savory flavor profile.  I’m not sure what it is that entices me so much but it does, and in a big way.  These cookies were the perfect amount of sweet, salty, crunchy and chewy.  They encompass everything a good cookie should.  It starts out like any cookie; butter, sugar, eggs and flour.  After all that is mixed together then comes the good stuff.  Crunched up salty pretzles, smooth and creamy white chocolate chips, and then bits of chocolate and toffee.  Yum, right?  All of those goodies are then mixed in the batter and spoonfuls are dropped onto a prepared baking sheet.  Then, if that’s not enough they are then sprinkled with more white chocolate chips, pretzel pieces and toffee and chocolate bits.  Put these puppies in the oven for a few minutes (but DO NOT) overbake, then allow to cool…if you can.  If you must, enjoy one (or two…or three…or more) straight from the oven just use caution so you don’t burn the rough of your mouth!  I have my very own cookie monster, although he’s not blue and furry, that must have a cookie or five right when they come out of the oven…so I promise no one over here is judging you for not having patience!  Be sure to store whatever cookies you have left in an airtight container. 

These cookies were delicious!  They weren’t my first sweet and salty cookie and they won’t be my last!

White Chocolate Toffee Crunch Cookies

 
Ingredients:
1 Cup (2 sticks) unsalted butter, room temperature
1 1/2 Cups granulated sugar
2 Eggs, room temperature
2 1/2 Tsp vanilla extract
3 Cups all-purpose flour
1 1/4 Tsp baking soda
1 Tsp salt
1 3/4 Cups white chocolate chips, plus 3 tablespoons (divided)
1 1/4 Cups pretzels, crushed plus 3 tablespoons (divided)
1/2 Cup toffee and chocolate bits, plus 3 tablespoons (divided)
Directions:
Preheat oven to 350.
Line a baking sheet with a silicone baking mat (or spray with non-stick cooking spray) and set aside.
In a large bowl sift together flour, baking soda and salt and set aside.
Combine butter and sugar in a large bowl and beat on high until light and fluffy, about 3 minutes.  Once the mixture is creamed, add the vanilla and eggs and beat to combine.  Reduce mixing speed, and slowly add the flour mixture, 1 cup at a time, and beat to combine between each addition.  Once all the flour is incorporated, turn off mixer.  Using a wooden spoon (or spatula) stir in 1 3/4 cups white chocolate chips, 1 1/4 cups pretzels and 1/2 cup toffee bits until combined. 
Using a cookie scoop (mine measures about 1 1/2 tablespoons), scoop dough onto prepared baking sheet leaving about 2 inches between each scoop.  Top with 2-3 white chocolate chips and sprinkle with crushed pretzels and toffee bits.  Place in oven and bake for 7-8 minutes.  Remove from oven, allow to cool on baking sheet for about 5 minutes, then transfer to a cooling rack and allow to cool completely.
Store in an airtight container.
Recipe source: adapted from The Little Kitchen

A Day to Honor Sandy Hook and Browned Butter M&M Cookies

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Before Friday, December 14, 2012 I had never heard of the tiny town of Newtown nor the Sandy Hook Elementary School.  I think it’s one of those days that will stay frozen in my mind forever.  I will remember exactly where I was and what I was doing when I found out that one of the most horrific things imaginable had happened.  A shooting at a school.  An elementary school.  For me and all the people around me it was like the events of the day came in slow motion and the number of victims just kept increasing.  My heart was broken and I was numb.  Children, teachers, a town and a community had just experienced one of the worst things ever.  My heart broke for people I don’t know, for a town and school that I had never heard of.  All I could think to do was pray.  Pray for God to wrap his arms around the kids, teachers, staff, parents, first responders, a town and community.  And that’s what I’ve done; pray numerous times every day since I heard the news.
 
I can’t imagine the terror and the horror that each person in Sandy Hook faced one week ago on this very day.  There aren’t enough drills or courses in the world that can prepare anyone for what they went through.  I thank God that the teachers and staff were able to keep a level head and did everything in their power to keep their kids safe.  These teachers will forever be remembered as heros.  These kids will forever be remembered as angels and remembered for the joy and laughter they brought to everyone they encountered.  They may be gone but their spirits and legacy will live on forever in everyone that they touched. 
 
Not a day has gone by that I don’t think about the people in this town, a town before now that was described as Mayberry.  An innocent, happy place where people loved one another, a tight knit community.  How could something so senseless happen to such a perfect town?  Such perfectly innocent people?  I think those are two questions that will be running through people’s minds infinitely.

After the events of Friday, December 14th I along with many others were left wondering what could be done to support this school, town and community. How could I show them I cared. I wanted them to know they are loved, prayed for and cared about. A whole nation and world are praying for them and are heartbroken for them.     

In times like this the blogging world truly amazes me.  A group of people that are tied by a common bond of blogging and sharing their passion band together to show their support to those in need, in trouble and those who just need some support.  After Friday’s events a group of bloggers got together to organize an event to honor the victims, families and community affected by this tragedy.  I am so honored and blessed that I can be a part of  Cookies and Crafts for Sandy Hook.

I know the families and community of Newtown aren’t going to be reading any of these posts right now, or even in the near future. But when the healing process starts, and some sort of feeling starts to enter their bodies again hopefully they will get wind of the event taking place today and they’ll find some of these posts and know that there are people everywhere that care about them. That there are people that don’t even know them that love them. That there are communities, groups, organizations, a country and a world that loves them, whose hearts are bleeding for them and who are there for them.      
 
I want to share a poem with you written by a teacher in honor of the victims. 
twas’ 11
days before Christmas, around 9:38
when 20 beautiful children stormed through heaven’s gate.
their smiles were contagious, their laughter filled the air.
they could hardly believe all the beauty they saw there.
they were filled with such joy, they didn’t know what to say.
they remembered nothing of what had happened earlier that day.
“where are we?” asked a little girl, as quiet as a mouse.
“this is heaven.” declared a small boy. “we’re spending
Christmas at God’s house.”
when what to their wondering eyes did appear,
but Jesus, their savior, the children gathered near.
He looked at them and smiled, and they smiled just the same.
then He opened His arms and He called them by name.
and in that moment was joy, that only heaven can bring
those children all flew into the arms of their King
and as they lingered in the warmth of His embrace,
one small girl turned and looked at Jesus’ face.
and as if He could read all the questions she had
He gently whispered to her, “I’ll take care of mom and dad.”
then He looked down on earth, the world far below
He saw all of the hurt, the sorrow, and woe
then He closed His eyes and He outstretched His hand,
“Let My power and presence re-enter this land!”
“may this country be delivered from the hands of fools”
“I’m taking back my nation. I’m taking back my schools!”
then He and the children stood up without a sound.
“come now my children, let me show you around.”
excitement filled the space, some skipped and some ran.
all displaying enthusiasm that only a small child can.
and i heard Him proclaim as He walked out of sight,
“in the midst of this darkness, I AM STILL THE LIGHT.”

Written by Cameo Smith, Mt. Wolf, PA


 

To pay honor and tribute to the victims, families and community I decided to get in the kitchen with my most special little helper and bake up a snack that would be sure to please kids of all ages.  We decided to make browned butter, brown sugar, M&M cookies.  When I think back to my childhood, I always remember being drawn to the cookies that had some sort of candy in them.  They were always full of bright colors and candy and, well, they were just plain fun.  Can anyone really look at a brightly colored, candy packed cookie and not smile?  I’ve never met anyone  who didn’t crack a smile when given a cookie. 

 
So when I was looking for a recipe to share with you today, this one just seemed to fit.  A cookie full of candy and bright colors that would be sure to make anyone and everyone smile.  A cookie that you could just imagine being brought through the doors of any school for a group of kiddos and teachers. 
These cookies are delicious.  They are packed full of candy, flavor, they are fluffy and they are perfectly chewy.  I love that this cookie includes brown sugar, cookies with brown sugar just have so much flavor and tend to be that much more chewy!  This one also has one of my favorite things, browned butter.  You all know this is a weakness of mine.  The end result is amazing.  A caramel-like, nutty browned butter flavored cookie that is studded with brightly colored chocolate M&M’s.
 
Let’s be sure to remember the heros and victims of last weeks senseless tragedy.  Some older and many that were so young.  Now they all have wings, are with God and are walking the streets of gold and will forever be angels.
 
Daniel Barden, Olivia Engel, Josephine Gay, Ana M. Marquez-Greene, Dylan Hockley, Madeleine F. Hsu, Catherine V. Hubbard, Chase Kowalski, Jesse Lewis, James Mattioli, Grace McDonnell, Emilie Parker, Jack Pinto, Noah Pozner, Caroline Previdi, Jessica Rekos, Avielle Richman, Benjamin Wheeler, Allison N. Wyatt, Mary Sherlach, Victoria Soto, Anne Marie Murphy, Lauren Rousseau, Dawn Hochsprung, Charlotte Bacon and Rachel Davino 
 
For more information on how you can help with a monetary donation please visit Newtown Youth and Family Services.  According to their website they are a “licensed, non-profit, mental health clinic and youth services bureau dedicated to helping children and families achieve their highest potential. NYFS provides programs, services, activities, counseling, support groups and education throughout the Greater Newtown area.”  All donations made to the NYFS will go towards all of those affected by the Sandy Hook school shooting.   
 
Browned Butter Brown Sugar  M&M Cookies
 

Ingredients:
1 1/2 Cups all-purpse flour
1 Tsp baking soda
3/4 Tsp salt
1/4 Cup sugar
2/3 Cup packed brown sugar
1/2 Cup (1 stick) unsalted butter, room temperature
1 Extra large egg, room temperature
1 Tsp vanilla
1 Cup M&M’s
Sea salt, for sprinkling
 
Directions:
 
Place butter in a small saucepan and place over low-medium heat. (Butter will begin to crackle and foam as it melts.) Once the crackling subsides, the butter will begin to brown. Swirl the butter around the pan as it cooks. Once the butter is brown remove from heat, and allow to cool.
 
In a medium bowl sift together flour, baking soda, and salt.  Set aside.

Place the cooled butter along with both sugars in a bowl a mixer.  Beat on high until well combined.  Add the egg and vanilla and mix to combine.  With the mixer on low, slowly add the flour mixture and mix until thoroughly incorporated (being sure not to over mix.  Once the ingredients are combined, remove the bowl from the mixer, add the M&M’s and stir with a spatula (or spoon) to incorporate.

 
Chill dough for 2 hours (or upto 24 hours) before baking.
 
When ready to bake; preheat oven to 350.  Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray.
 
Using 1 cookie scoop (mine measures about 1 tablespoon), scoop the cookie dough and place on prepared cookie sheet, leaving about 2 inches between each cookie.  Repeat with remaining dough.  Sprinkle the tops of each cookie with sea salt.  Place in oven and bake for 7-8 minutes.  Remove from oven, allow cookies to cool on the pan for about 5 minutes then transfer to a cooling rack and allow to cool completely.
 
Recipe source: barely adapted from Keep It Sweet Desserts

Triple Chocolate Molasses Cake

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It’s no surprise to any of you that I LOVE chocolate.  Infact, I think that’s probably an understatement.  I have a healthy obsession with it, to say the least.  I also love anything and everything sweet.  So when I stumbled across Crunchy Creamy Sweet blog and saw this cake it was love at first sight.  I knew I must make this and make it soon. 

I had been longing for some baking therapy for quite some time, and especially since the holidays are here.  There’s just something about the holidays that makes me want to bake something sweet every. single. day.  I’m not sure what it is but I find myself HAVING to bake during the time of year, every year.  This cake fit the bill; baking therapy, a perfect recipe for the holidays and a cake big enough to share with lots of people.  After all, this is the seaons of giving and sharing.  And what better way to show others you care than with a big, rich, tasty and chocolate-y cake. 

This cake is guaranteed to put a smile on anyone and everyone’s face.  How you could not smile when you see a big piece of chocolate cake drizzled with more chocolate?  It’s impossible! 

This cake has it all.  First, and foremost it’s delicious!  It’s moist, bursting with so many levels of flavor and it’s practically effortless to put together.  If you’re a chocolate fan this is the cake for you.  We’re not talking about one layer of chocolate, or even two, but three.  Yes, three layers of chocolate!  Woohoo.  The cake has cocoa powder, then it’s studded with a whole cup of mini chocolate chips that are studded throughout the cake when it’s cut into.  Next, it’s then drizzled with a chocolate molasses glaze.  The chocolate molasses combination is something I’ve never tasted before, but after having this cake it became an instant favorite.  It’s amazing…life changing possibly.  This cake is definitely a winner and the perfect addition to any holiday dessert table. 

Triple Chocolate Molasses Cake

Ingredients:

For the cake-
3 Cups all-purpose flour
1/4 Cup unsweetened cocoa powder
1 Cup sugar
1 Tsp ground ginger
2 1/2 Tsp baking soda
2 Tsp baking powder
2 1/2 Tsp ground cinnamon
1/4 Tsp salt
1 Cup mini chocolate chips
1/2 Cup unsulphered molasses
1 Cup vegetable oil
2 Eggs
1/4 Cup milk
1/4 Cup unsalted butter, room temperature
2 Tsp vanilla extract
1 Cup boiling water

For the the glaze-
2 Oz semi-sweet chocolate
1 Tbsp unsalted butter
2/3 Cup confectioner’s sugar
1 Tbsp unsulphered molasses
1/2 Tsp vanilla extract
1-2 Tbsp hot water

Directions:

For the cake-
Preheat oven to 350.  Grease and flour a bundt pan and set aside.

In a large bowl sift together the flour, cocoa powder, sugar, ginger, baking soda, baking powder, cinnamon, and salt.  Add the chocolate chips and stir to combine.  Set aside.

Combine molasses, oil, eggs, milk, butter and vanilla in the bowl of a stand mixer.  Using the paddle attachment, beat until ingredients are incorporated and smooth.  Once the ingredients are combined, pour them over the dry ingredients.  Add the boiling water and fold to incorporate.

Evenly pour the batter in the prepared cake pan.  Place in oven and bake for 40-50 minutes, until toothpick inserted comes out clean.  Once the cake is thoroughly baked, remove from oven and immediately invert cake onto cake plate or serving platter. 

For the glaze-
Combine chocolate and butter in a double boiler and place over medium heat.  Leave over heat until chocolate has melted completely.  Remove from heat and whisk to combine.  Allow mixture to cool to room temperature. 

Once the mixture has cooled, sift the powdered sugar over the chocolate and whisk to combine.  Add molasses and vanilla and whisk to incorporate.  Add water, 1/2 tablespoon at a time, until a drizzling consistency is achieved.

Evenly drizzle over the cooled cake.

Enjoy!

Recipe source:  Crunchy Creamy Sweet

Baked Burritos with Creamy Poblano Sauce

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Mexican, Tex-Mex, anything along these lines is a weakness for me.  I honestly think I could live on Mexican food of some sort every. single. day.  So when I saw these burritos on Elly’s blog I knew I had to make them.  And soon.  So…I did. 

I love burritos.  How could anything be bad when it’s rolled up in a fluffy, flour-y tortilla?  These burritos are incredible.  A combination of spices, lean ground beef, beans and cheese rolled up in a whole-wheat tortilla and baked to crisp perfection is amazing on it’s own.  But to take it one step further, it’s then topped with a poblano sauce that’s thicky, creamy, with a hint of spice.  Un-be-lieveable! 

These burritos are perfect for a weeknight meal.  A quick browning of the meat, accompanied by spices and beans then wrapped up in a tortilla.  The burritos are baked to crisp up the tortillas and finally topped with a creamy poblano sauce.  Serve these alone or with a side of beans and Mexican rice and you’ve got a perfectly quick and healthy meal.  

Don’t forget the blogging event going on this Friday, December 21 in honor of the victims, families and community of Newtown.


Bloggers unite for
cookies & crafts
for Sandy Hook
Friday, December 21, 2012
A tribute to the victims, families
and community of
Newtown, CT.

Baked Burritos with Creamy Poblano Sauce


Ingredients:

For the burrito-
1 Tbsp oil
1 Large onion, diced
1 lb ground beef
4 Cloves garlic, minced
1 1/2 Tbsp tomato paste
1 Can black beans, drained and rinsed
1/4 cup water or beef stock
1/2 tsp cumin
1 1/2 Tsp chili powder
1/8 Tsp cayenne pepper
1 1/2 Tsp brown sugar
1/3 Cup chopped cilantro
1 Cup shredded Monterey Jack
4 (10in) whole wheat tortillas

For the creamy poblano sauce-
2 Poblano peppers
2 Tbsp butter
2 Tbsp flour
2/3 Cup chicken broth, room temperature
1/2 Cup sour cream
Salt and pepper, to taste

Directions:

Preheat oven to 400.  Spray a rimmed baking sheet with non-stick cooking spray and set aside.

For the burritos-
Place a large skillet over medium-high heat and add oil.  Add the onions and cook for 3-5 minutes, until onions begin to soften.  Add the ground beef and cook, stirring occasionally, breaking up large pieces, until well browned.

Add the garlic and tomato paste, stir to combine and cook for an additional  30-60 seconds.  Add beans along with broth, chili powder, cayenne pepper, salt, and sugar and stir to combine.  Reduce heat and allow mixture to simmer until liquid is absorbed.  Stir in cilantro.  Remove from heat.

Sprinkle about 1/4 cup of cheese over each tortilla.  Top cheese with bean and beef mixture.  Fold in the left and right sides of the tortilla and then roll.  Place seemed-side down on prepared baking sheet.  Spray with cooking spray and place in oven.  Bake for 20 minutes, until tortillas are golden-brown and crispy.

For the creamy poblano sauce-
Place poblanos directly over a gas burner.  Using tongs, turn occasionally until the skin is blackened on all sides.  Place in a bowl, cover with plastic wrap and set aside for 10 minutes. 

Peel the poblano and rinse to ensure all the charred skin is removed.  Remove the stems and seeds and dice.

Place a small saucepan over medium heat, add butter and allow to melt.  Stir in flour and allow to cook for 1 minute.  Slowly whisk in the chicken broth, followed by the diced poblanos.  Continue to simmer mixture, stirring occasionally, until thickened.

Add the sour cream, stir to incorporate, and leave over heat utnil heated through.  Season, to taste, with salt and pepper.  Reduce heat and cover to keep warm until ready to serve.

Spoon the sauce over the burritos and serve.

Recipe source: slightly adapted from  Elly Says Opa

Bloggers Unite for Sandy Hook

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Bloggers unite for
cookies & crafts
for Sandy Hook
Friday, December 21, 2012
A tribute to the victims, families
and community of
Newtown, CT.
Hope you’ll be able to join us!  Cookies and Crafts for Sandy Hook {#BloggersforSandyHook}
After the terrible tragedy that errupted on Friday at Sandy Hook Elementary families, a community, a state and a Nation have been left in desparation.  Everyone is in shock and asking the question “Why?”.  Why would this happen, how could this happen, and to innocent children of all people?  After the terrible events of the day I had so many thoughts and questions storming through my brain, with one of the main ones being “What can I do to help?” 
What could I possible do to honor the victims and families that have been so deeply wounded and who have suffered a loss no one should ever suffer?  I felt so helpless, to say the least.  Then word started spreading through the blogosphere about an event Cookies and Crafts for Sandy Hook that would be held to honor victims, families and an entire community that is broken.  Dorothy of  crazy for crust along with many other bloggers who are part of a facebook group decided to head up the benefit to honor all of those affected by the events that took place on Friday, December 14, 2012. 
On Friday, December 21 the blogosphere is uniting to pay tribute to the vicitims, families, and community of Newtown by doing a post on their blog.  Cookies and Crafts for Sandy Hook is one very small way to show a community and town in devistation that they are loved, prayed for and supported after something so terrible and unimaginable. 
Bloggers unite for
cookies & crafts
for Sandy Hook
Friday, December 21, 2012
A tribute to the victims, families
and community of
Newtown, CT.
Hope you’ll be able to join us! Cookies and Crafts for Sandy Hook {#BloggersforSandyHook}
On Friday, December 21 write a post sharing a recipe or craft along with a tribute to Sandy Hook Elementary.  That’s it, something simple to honor Sandy Hook and Newtwon.  There are no other specifications or requirements; just something that you would make for or with your children. 
The Newtown Youth and Family Services has now been set up. According to their website, Newtown Youth and Family Services, Inc. is a “licensed, non-profit, mental health clinic and youth services bureau dedicated to helping children and families achieve their highest potential. NYFS provides programs, services, activities, counseling, support groups and education throughout the Greater Newtown area.” All donations made to them are going to go back to those affected by the school shooting. You can go to their website to donate.
Please spread the word.  I hope you’re able to participate.

A Day of Silence

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My heart bleeds for each and every person affected by this terrible, senseless tragedy.  You are all in my thoughts and prayers.  I pray that God wraps HIS arms around you tightly and holds you close.  I can’t even begin to imagine what you are all going through, but please know that this country is crying, hurting and grieving with you as well as praying for you during this horrific time in your lives. 

candle photo courtesy of candle light backgrounds

Bacon Pecan Brittle

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When I think of brittle the first thing that comes to mind is peanut brittle.  Because brittle is synonymous with peanut brittle, am I right?  Peanut brittle is simply a classic; a candy that has been around for years.  Peanut brittle seems to go hand in hand with the holidays.  It’s pretty much a sign that the holidays are here when I start seeing brittle pop up all around me; in stores, in the mail and recipes for it all over the internet. 

I’ve made peanut brittle a few times, and we’ve enjoyed it each time I’ve made it but sometimes it seems to be a little too sweet for our tastes.  And it really does mean something when I say it’s too sweet because I have a massive sweet tooth.  So I decided to try to change it up a bit and pay homage to my favorite flavor combo; sweet and salty.  I used the basic brittle base recipe but instead of peanuts I added thick, roughly chopped pieces of bacon and pecans.  And let me tell you, I ended up with a bacon pecan brittle that was nothing short of amazing.

The end result is a sweet, buttery, and crunchy base that is studded with chopped pecans and salty bacon.  The slight bitterness of the pecans and the saltiness of the bacon really help to cut through the sweetness of the brittle giving the perfect combination of sweet, salty and crunchy.  This brittle is sure to please all, even those people you know who happen to be anti-brittle.  I know a few anti-brittle people and they thoroughly enjoyed the bacon pecan brittle.  This is one thing that is sure to be in my Christmas gift baskets!

Bacon Pecan Brittle

Ingredients:

7 Slices thick-cut bacon
1 Cup pecans, chopped
1/2 Tbsp baking soda
1/2 Tsp vanilla extract
3/4 Tbsp unsalted butter
1/4 Cup water
1/2 Cup light corn syrup
1 Cup granulated sugar
Pinch salt

Directions:

Line a rimmed cookie sheet with parchment paper or a silicone baking mat and set aside. 

Place bacon in a large skillet over medium heat and cook until crispy.  Remove cooked bacon from skillet and place on a paper towel lined plate.  Continue until all bacon is cooked, set aside to cool.  Once bacon is cool enough to touch, roughly chop then set aside.

Combine baking soda, vanilla extract and butter in a small bowl and set aside. 

Secure a candy thermometer on the side of a medium sauce pan, making sure it’s not touching the bottom of the pan, and place over medium heat.  Add water, corn syrup, sugar and salt in the pan and bring to a boil, stirring constantly with a wooden spoon.  Allow the mixture to come to 296 F, stirring the mixture occassionally during the process to avoid burning.  Be sure the keep an eye on the mixture during this process as it will go from almost done to burnt in a matter of seconds.

Once mixture reaches 296 F immediately remove from heat.  Carefully add the butter, baking soda and vanilla to the mixture and stir for about 30 seconds.*  Immediately stir in the chopped bacon and pecans then pour onto the prepared baking sheet, smoothing with a spatula. 

Allow the brittle to completely cool and harden,about 30-45 minutes, then break into pieces.  Place in a zip top bag or airtight container for up to two weeks. 

*The mixture will bubble up when the butter, baking soda and vanilla is added so be sure your pan is large enough to accomodate the mixture.     

Recipe source: brittle base barely adapted from Joy of Baking,
                         bacon brittle-a Lynsey original

Loaded Baked Potato Soup

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I am and always have been a sucker for potato soup.  What’s not to love; a starchy potato soup piled high with bacon and cheese.  How could anyone not love it?  When I was younger, I would always stay with my Grandma after school until my mom and dad got off work.  Sometimes their schedules were so that I would end up eating supper at my Grandma’s house.  I can’t tell you how much my heart pounded with joy when I would eat with my Grandma and she would make her delicious potato soup.  Folks, her soup ruined me.  I’m quite positive it turned me into a potato soup snob.  If there is such a thing!  It was thick, but not too thick, creamy, with chunks of potatoes, carrots and celery.  It was truly out of this world. 

I’ve tried various potatoe soups, both at home and at restaurants and very few have come close to the goodness of my grandma’s.  Until now.  When I saw the recipe for loaded baked potato soup on Josie’s blog and read her description I knew I had to make this soup!  And soon.  This soup takes the basic potato soup and amps it up…oh, a few hundred notches.  The base is still the same; potatoes and milk or cream, but then adds some bacon, cheese, chives, and sour cream.  Now you’ve got a comforting soup that has all the goodness of a loaded baked potato. 

This soup takes very little time to prep.  After the chopping and cutting is done, simply combine everything in the slow cooker and allow to cook for a few hours.  Remove some of the potatoes, puree them and add back to the mixture.  Stir in all the extras; bacon, cheese, sour cream and chives and serve.  This is the perfect soup to enjoy on a chilly fall or winter day.

Loaded Baked Potato Soup

Ingredients:

8 Slices thick cut bacon, roughly chopped
1 Large, white onion, minced
5 Clove garlic, minced
4 Cups low-sodium chicken broth
2 Tbsp all-purpose flour
3 Lbs Russett potatoes (approximately 6 medium potatoes) peeled and cut into 1/2inch cubes
1 Cup shredded sharp cheddar cheese, plus more for topping
1 1/2 Cups shredded monterey-jack cheese
1/2 Cup heavy cream
1/2 Cup sour cream
1/2 Cup milk
Salt and pepper, to taste
1/4 Cup sliced scallions

Directions:

Place bacon in a 12 inch skillet over medium heat, and cook until crispy, about 5-7 minutes.  Transfer the cooked bacon to a paper towel lined plate and set aside.  Reserve 2 tablespoons of the bacon drippings  and discard the rest. 

Place the minced onion in the pan with the bacon drippings and cook over low-medium heat until tender and translucent, about 6-7 minutes.  Add the garlic, salt and pepper and cook until fragrarent, an additional 30 seconds to 1 minute.  Add flour and stir to combine, cook for 1 minute stirring constantly.  Once the ingredients are combined, slowly add 1 cup of chicken broth, whisking constantly.  Cook until mixture begins to thicken then transfer to the slow cooker. 

Add the potatoes and remaining chicken broth to the slow cooker, as well as 1/2 teaspoon salt and 1/2 teaspoon pepper and stir to combine.  Turn slow cooker on low and cook for 5-7 hours, until potatoes are tender (I cooked mine for about 8 only because I was at work). 

Transfer 3 cups of soup to a medium bowl, add cream and lightly puree using an immersion blender.  Return the puree to the slow cooker, along with cheese and sour cream and stir to combine.  Allow the soup to sit until heated through and cheese is melted, about 10 minutes. 

Place bacon in the microwave and heat.  Taste soup and adjust seasonings if necassary.  Using a ladl, place the soup in bowls and top with bacon, sour cream, scallions and more cheese. 

Recipe source: adapted from ATK’s Slow Cooker Revolution  via Pink-Parsley