Domino Effect

A representative from Domino Sugar contacted me with a lovely holiday offer. Each week Domino Sugar chooses a select group of food bloggers to receive a $20 gift card to use toward purchasing ingredients to make holiday goodies and gifts. I was honored by their offer and excited to select a recipe from their website. After a fun search through their recipe section, I settled for this delicious peanut butter recipe. I tweeked the ingredients a bit by adding peanut butter with honey to play up the sweetness factor. These muffins were scrumptious and packed with peanut butter flavor. These are a must for all you PB lovers out there.

Rich and Easy Peanut Butter Muffins
Adapted from Domino Sugar

Ingredients:

• 2 cups - all-purpose flour
• 1 1/2 teaspoon - baking soda1/4 teaspoon - salt
• 1/2 cup - butter, softened
• 1 3/4 cup - creamy peanut butter with honey
• 1 cup - Domino® Granulated Sugar
• 2 - eggs
• 1/2 cup - milk
• Chocolate Glaze (recipe follows)

Instructions:

Preheat oven to 350°F. Lightly grease 24 medium muffin cups or line with paper baking cups; set aside.

In large mixing bowl, combine flour, baking soda and salt.

In another large mixing bowl, cream butter, peanut butter and sugar.

Add eggs

and gradually add milk and combine well.

Add dry ingredients to peanut butter mixture and mix with a wooden spoon

until dry ingredients are moistened. Mixture will be stiff.

Spoon batter into each muffin cup, filling cup 3/4 full.

Bake 15-20 minutes or until lightly browned. Cool in muffin cups on wire rack for 5 minutes. Remove; cool completely. Frost with Chocolate Glaze using a fork, if desired.

Chocolate Glaze: Add 1/8 cup unsweetened cocoa powder to 1 cup Domino® Confectioners Sugar,

1 tablespoon softened butter and 1 1/2 tablespoons milk. Add more milk, a teaspoon at a time, until mixture is desired consistency for spreading.

Let glaze drip off of fork tines and move back and forth to make a striped pattern on the muffins.

Makes 24 muffins.

Yo Yo MA

My husband and I recently met our good friend Sarah's grandmother, Ma. We have heard a lot about Ma over the years and were excited to finally meet her. She is an 80 something year old spitfire who still lives alone in Northern Maine. As you can probably imagine, Norther Maine isn't the most conducive climate to navigate but Ma does just fine. Her husband was a potato farmer and she still lives on the land they owned while he was alive and she continues to benefit from the crop.

We had a lovely visit with her and when we left she sent us on our way with a care package as grandmothers often do. It was a little Christmas bag that weighed a ton. When Forrest and I peered inside we were tickled with our gift. She had given us potatoes from her farm in Maine - I was elated. I couldn't wait to cook with them. I put a lot of thought into what I should make with them. I thought about Ma and how many potato dishes she has probably eaten over the years. I doubt there would be any potato dish that I could find that Ma hasn't tried.

But then I found this recipe and I was really intrigued. It seemed a little strange, but equally delicious. So I figured it was worth a shot. And it was! It was amazing! Take my word and try this no matter how strange it may seem.

Potato Pie with Tomato and Fontina
Adapted from Food and Wine 1998

Yield: 4 servings

Ingredients

• 2 1/2 pounds baking potatoes (about 5), peeled and halved
• 4 ounces of pancetta, diced
  
• 1 28-ounce can San Marzano tomatoes, drained and chopped fine
  
• 1 1/4 teaspoons salt
• 4 tablespoons olive oil
• Fresh-ground black pepper
• 3/4 pound grated fontina (about 3 cups)
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon of dried red pepper flakes
  
• 1/3 cup grated Parmesan

Preparation

1. Heat the oven to 450°. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until tender, about 20 minutes. Meanwhile, put the tomatoes in a strainer set over a medium bowl. Toss with 3/4 teaspoon of the salt and let drain for 20 minutes.

2. Cook the pancetta until crisp in a small skillet; drain on paper towels and set aside.

3. Drain the potatoes and mash them in the saucepan with a potato masher or a fork.

Cook over moderately low heat, stirring, until the potato starts to stick to the pan, about 5 minutes. Stir in 2 tablespoons of the oil,

the remaining 1/2 teaspoon salt, and a pinch of pepper. Remove from the heat.

3. Oil a large baking sheet. Spread the potato mixture onto the baking sheet, forming two 6-by-11-inch rectangles pressing down with the back of a measuring cup sprayed with cooking spray

for an even thickness.

Top the potato with the fontina,leaving a 1/4-inch border.

Sprinkle the garlic and pancetta over the cheese.

Top with the drained tomatoes

followed by the red pepper flakes,

oregano and Parmesan. Drizzle with the remaining 2 tablespoons oil.

Bake the potato pies in the lower third of the oven until the cheese is bubbling and the edges are golden brown, about 25 minutes.

Teacher Treat Tryout

Between my sister's three children they have seven teachers. That means there will be seven sets of Christmas goodies that she needs to send with them to show their appreciation in a couple of weeks. I will be in New Orleans for two weeks leading up to Christmas and have volunteered to help with the task of preparing all of the goodies.

My mom was a teacher and I always remember the bags and bags of gifts, treats and gift cards she came home with on the last day of school before the Holiday break. It was extremely exciting to sit and help her open all of the gifts. I remember that anyone who gifted homemade edible goodies always sent the same things - fudge, iced cookies and pralines. I want my niece and nephews' edible gifts to stand out in the sea of ordinary treats their teachers will undoubtedly receive. So I have been searching out the Internet for unique ideas and test running them in my own kitchen before I go home so that we know for sure what to make when the time comes. The first experiment was popcorn brittle (AMAZING!) and next up were these somewhat traditional Christmas fare (fudge) with a popular cookie accompaniment.

Cookies n' Cream Fudge
Adapted from Oxmoor House May 2008

Yield: 4 lb.

Ingredients

• 1 cup sugar
• 3/4 cup butter
• 1 (5-oz.) can evaporated milk
• 2 (12-oz.) packages Ghirardelli white chocolate morsels
• 1 (7.5-oz.) jar marshmallow cream
• 3 cups coarsely crushed cream-filled chocolate sandwich cookies (about 25 cookies), divided
• Pinch of salt

Preparation

Line a greased 9" square pan with aluminum foil and spray with cooking spray; set aside.

Combine first 3 ingredients in a medium saucepan.

Cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes, stirring constantly.

Remove from heat; add white chocolate morsels and salt, stir until morsels melt.

Add the marshmallow cream.

Then add 2 cups crushed cookies.

Pour fudge into prepared pan. Smooth out fudge using a spatula or spoon sprayed with cooking spray.

Sprinkle remaining 1 cup cookies over fudge, gently pressing cookies into fudge.

Cover and chill until firm (about 1 to 2 hours).

Lift uncut fudge in aluminum foil from pan; remove foil, and cut fudge into squares.

Bulb Bounty

We probably spend more than average on weekly groceries in comparison to most other married couples with no children. Buying things like molasses, wasabi powder, and sesame oil for specific one time use in recipes can really add up. I do it now because I like to try new ingredients and a variety of unique recipes. I also allow myself to splurge on these luxury items because I know that once we start having children I probably won't be able to afford them and I won't be able to convince the children to eat dishes with crazy ingredients.

But just because I do buy recipe specific ingredients quite often doesn't mean that I don't like a recipe that doesn't require the extra expense. In fact, those are often the best finds. I love when I read a recipe online or in a magazine and after glancing at the ingredient list think, "I have everything I need to make that right now!" It is a great feeling and often times, that is exactly what I do. I stand up off the couch and head to the kitchen armed with my "free" recipe.

This dip was born from the exact situation described above. I spotted it in the December issue of Cooking Light and made it immediately after reading through the ingredients. My husband and his friend took it to a tailgate this weekend and they both really enjoyed the flavor. They ate it with Frito Scoops, which wasn't the pairing I had in mind but they enjoyed it nonetheless and that is really all the matters.

Warm Caramelized Onion Dip
Adapted from Cooking Light December 2009

Yield: 12 servings (serving size: 3 tablespoons)

Ingredients

• 2 teaspoons olive oil
• 4 cups chopped onion (about 2 large onions)
• 1/2 cup light sour cream
• 1/4 teaspoon chopped fresh thyme
• 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese
• 1/3 cup reduced-fat mayonnaise
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon hot pepper sauce (such as Tabasco)
• 1/4 teaspoon Worcestershire sauce

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat, swirling to coat pan. Add chopped onion; sauté 10 minutes or until golden brown. Reduce heat to low; cook 20 minutes or until onions are deep golden brown, stirring occasionally.

Remove onions from heat. Add sour cream and the remaining ingredients in a separate bowl, stirring until blended.

Add the warm onions, mix to incorporate and until cheese melts.

Serve with crostini, crackers, vegetables, or as a sandwich topping.

Quinoa Curiosity

I knew exactly who to go to when I wanted to talk about the superfood I have been hearing so much about. I asked my brother in law if he as ever eaten quinoa and of course being the healthfood fanatic that he is, he knew all about the hearty grain. This is the guy whose two year old daughter asks for salad when she is hungry for a snack. He told me that it is the hottest celebrity healthfood since pomegranate (which I found very funny coming from him). I asked how he cooked it and he told me that he hasn't used it in too many unique recipes to date. Quinoa is rich in protein, with only a few carbohydrates and a bit of healthy fats, and is nutritionally superior to rice, corn, and wheat. Any food with this much going for it was worth a try. I was expecting not to like it, because unlike my two year old niece I never crave salad. In fact, I rarely enjoy the flavor and textures of anything super duper healthy. I was pleasantly surprised. Quinoa had a great texture and flavor and was the perfect anchor to this kicked up recipe.

Quinoa-Stuffed Bell Peppers
Adapted from Cooking Light July 1997

Ingredients

• 5 green bell peppers
  
• 1 1/2 cups water
• 3/4 cup uncooked quinoa
• Cooking spray
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion
• 2 teaspoons minced seeded jalapeño pepper
• 2 garlic cloves, minced
• 1/2 cup minced green onions
• 1 tablespoon minced fresh or 1 teaspoon dried cilantro
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon lime juice
• 1 can of enchilada sauce
  
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese

Preparation

Preheat oven to 350°.

Cut pepper in half lengthwise; remove seeds. Set aside. Combine water and quinoa in a medium saucepan; bring to a boil.

Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Set aside.

Spray a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell peppers, onion, jalapeño pepper, and garlic; sauté 4 minutes.

Remove from heat; stir in green onions, cilantro, soy sauce, and lime juice.

Stir in 3 tablespoons of enchilada sauce and quinoa.

Spoon 1/2 cup quinoa mixture into each pepper half.

Pour the rest of the can of enchilada sauce into a 9 x 9-inch baking dish; place stuffed peppers in dish.

Cover and bake at 350° for 20 minutes. Sprinkle cheese over chiles;

bake, uncovered, an additional 10 minutes or until cheese melts and chiles are thoroughly heated. Spoon enchilada sauce over chiles.

Win Tin Tin

As a Christmas gift, have you ever received one of those gigantic popcorn tins with the three different flavored popcorns? Although it is always nice to be thought of during the holiday season, those aren't the most delicious holiday treats around. No human wants that much popcorn and of course it turns stale before you even make your way half way through the bathtub sized tin.

This recipe is a much more interesting and insanely more delicious twist on the caramel corn found in one third section of those tins. I can imagine these in clear cellophane bags tied with gorgeous ribbons finished off with homemade gift tags or in metallic tins lined with festive tissue paper. This is a thoughtful and satisfying take on a somewhat common and unoriginal holiday gift.

Popcorn Brittle
Adapted from Cooking Light December 2009

Yield: 12 servings (serving size: about 1 1/2 ounces)

Ingredients

• Cooking spray
• 5 1/2 cups popcorn, popped without salt or fat (this is about one large bag of microwaveable popcorn)
  
• 1 1/2 cups sugar
• 6 tablespoons light corn syrup
• 1/4 cup water
• 3 tablespoons molasses
• 1 tablespoon butter
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Preparation

Line a baking sheet with foil; coat foil with cooking spray. Alternately, line a baking sheet with a silicone baking mat. Set aside.

Place popcorn in a large zip-top plastic bag; seal. Crush popcorn using a meat mallet or rolling pin; set aside.

Combine sugar, syrup, and water in a medium saucepan over medium heat.

Cook 1 minute or until sugar dissolves, stirring constantly. Cook, without stirring, until candy thermometer registers 270° (about 8 minutes). Stir in molasses

and butter (sugar mixture will bubble up and gurgle);

cook until thermometer registers 290° (about 5 minutes).

Stir in baking soda, vanilla, and salt.

Stir popcorn into boiling syrup mixture.

Working quickly, pour popcorn mixture onto prepared pan; spread to 1/4-inch thickness using a wooden spoon coated with cooking spray (make sure to head this warning - you will not be able to spread the mixture if you don't coat the spoon with cooking spray).

Cool completely; break into large pieces.

Note: Store brittle in an airtight container at room temperature for up to four days.

Pistachio Penchant

I have been on a bit of a pistachio kick since I received my care package from Oh Nuts. I thought this healthy breakfast muffin sounded interesting. The pistachios added a great crunch to the muffin and the honey served as the perfect extra touch of sweetness.

Honey and Toasted Pistachio Muffins
Adapted from Cooking Light April 2007

Yield: 12 servings (serving size: 1 muffin)

Ingredients

• 1 1/4 cup whole wheat flour (about 4 3/4 ounces)
• 1 cup all-purpose flour (about 4 1/2 ounces)
• 1 1/4 teaspoons baking soda
• 1/8 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup buttermilk
• 1/2 cup packed brown sugar
• 2 tablespoons canola oil
• 2 large eggs, lightly beaten
• Cooking spray
• 3 tablespoons finely chopped pistachios
• 2 tablespoons honey

Preparation

Preheat oven to 350°.

Lightly spoon flours into dry measuring cups level with a knife. Combine flours and next 3 ingredients (through nutmeg) in a medium bowl,

and stir well with a whisk. Make a well in center of mixture. Combine buttermilk, sugar, canola oil, and eggs;

add to flour mixture,

stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.

Sprinkle evenly with pistachios.

Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack. Drizzle honey evenly over tops of the muffins.

Serve for breakfast, brunch or snack.