Peanut Butter and Jelly Pancakes

One of my favorite meals as a kid was a grilled peanut butter and jelly sandwich. Our Grammy made these for us kids quite often and would always use her homemade blackberry jam. The blackberries were always from Oregon, which are quite arguably the best blackberries you will find anywhere. Living in DC, I don't have access to Oregon Blackberries, nor do I have the skill or knowledge to make homemade jam (anyone have some advice on how to get started with homemade jam making?) Every once in a while I will still make grilled PB and J sandwiches, if you have never had one i highly recommend it. This morning I was rummaging around the cupboards trying to think of something to make for breakfast: how about PB and J pancakes?

Ingredients:
makes about 8-10 pancakes

1 1/2 cup flour
2 Tbs and 2 tsp sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
1 egg
1 Tbs vegetable oil
1 1/4 cup water
1/2 cup peanut butter (I used crunchy)
1/2 cup jam or jelly of your choice

Directions:

Measure out peanut butter into a medium bowl. Pour 1 1/4 cup boiling water over peanut butter and slowly stir until peanut butter dissolves. Add egg and oil and whisk well. Measure out dry ingredients on top of the peanut butter mixture, and mix dry ingredients together, then stir into the peanut butter mixture just until barely blended. Swirl in the jam or jelly, but do not completely incorporate, you want to keep the jam in swirls as much as possible:
If the jam or jelly you are using is too stiff, you may want to heat it up a little in the microwave or mix it with a little bit of hot water before swirling it in. Let batter sit for 5 minutes.

Lightly oil a large griddle or skillet and place on medium low heat.

You can tell if your skillet or griddle is hot enough by flicking a drop or two of water on its surface. The water should skitter around and quickly evaporate if the pan is hot enough.

Roughly measure out 1/4 cup batter onto hot skillet and cook pancake for about 1 1/2 - 2 minutes on each side. Turn when bubbles form and continue cooking until golden brown.

Serve immediately topped with jelly or keep warm on a baking sheet in a 200° F oven until all pancakes are cooked. You can also top with maple syrup and butter if you prefer.

This is a great breakfast to make with kids! (just be careful when handling boiling water of course). Goes well with a side of bacon or fried egg.

Inaugural Recipes: Cherry Chutney and Apple Cake

Happy Inauguration Week, y'all!

Inspired by the official inauguration luncheon menu, we marked the occasion with a special dinner of our own. Instead of duck, we had chicken breast topped with the cherry chutney; instead of an apple sponge cake, I baked Grammy's fresh apple cake, and we enjoyed it topped with whipped cream. No pictures today, but recipes for the cherry chutney and apple cake are posted below.

First, the cherry chutney: the list of ingredients is a bit long, but most ingredients are basic. The only special ingredients I needed to pick up from the store were the cherries and the golden raisins. I'm sure regular raisins would be equally as flavorful, if not as colorful. I made very few changes to the original recipe. Instead of shallots, I used the white parts of scallions, and instead of tarragon or chives, I used the green parts of said scallions. The official recipe mentions tomato paste, but I used a fresh, chopped tomato. The end result was fantastic. In Oscar's words, "Sweet, spicy, and delicious!"

Now, about Grammy's apple cake: I've posted the recipe exactly as she wrote it out for me in her own handwriting, many years ago. Her recipe indicates the cake should be baked in a 13x9" pan, but I always remember Grammy using loaf pans. Thus, as a child, I thought of it more like bread than cake. However, the recipe calls for plenty of sugar, butter, and white flour; clearly, it is cake, not bread. Today, I baked the batter in two loaf pans. One cake was devoured tonight, and the other goes in the freezer to enjoy another day.

And finally, the recipes...


Cherry Chutney

1 tbsp olive oil
1/2 cup chopped onion
3 cloves garlic, chopped
1 tbsp chopped scallions, white parts only
1/2 tsp black pepper
1/2 tsp cumin
1/4 tsp hot red pepper flakes
3/4 tsp salt
1/2 cup chopped red bell pepper
1 medium tomato, de-seeded and chopped
1/4 cup red wine
1 tbsp apple cider vinegar
2 tbsp sugar
1/2 tsp Dijon mustard
1 can Oregon brand Bing cherries, drained and quartered
1/2 cup golden raisins
1 tbsp chopped scallions, green parts only

Heat oil over medium heat, then add onion, garlic, and white scallions; cook and stir until soft and golden. Add chopped tomato, black pepper, cumin, red pepper flakes, and 1/4 tsp salt; cook for about a minute. Add bell pepper and cook until softened, reducing heat if necessary. Stir in wine, vinegar, an sugar; simmer about 5 minutes. Stir in mustard, half of the cherries, and remaining 1/2 tsp salt (or to taste); simmer 1 minute. If desired, remove 1/4 cup of mixture to a blender and puree until very smooth and reserve for glazing meat or poultry. Finish the chutney by adding the remaining cherries, the raisins, and the chopped green scallions.


Grammy's Apple Cake

2 cups sugar
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
4 cups grated or chopped apples
1/2 cup nuts
1/2 cup softened butter
2 eggs

Preheat oven to 325F degrees. Sift dry ingredients into a large bowl. Add remaining ingredients and beat just until combined (the batter will be thick). Turn batter into a greased 13x9" pan and bake for about one hour.

Chocolate Chip and Molasses Quick Bread

OK, let me confess something to you all. I had the best of intentions this holiday season and was going to send all of my near and dear loved ones a homemade gift this year. It wasn't going to be anything fancy, but the busyness of the season got the better of me. Maybe next year...

Anyway, the basic idea of what I was going to make was a "bread in a jar." I bought a bunch of glass mason jars and was planning on layering all of the dry ingredients in the jar so it would look kind of like those glass jars with different colors of sand layered in. I would then print out the directions on a pretty card and tie it to the neck of the jar with some ribbon.

I did however, get around to making the bread to test out the recipe. The recipe calls for oatmeal, molasses, chocolate chips, and pecans but the best thing about this recipe is you can mix and match the ingredients to your liking. Say for instance, if you really like the combination of dried cherries and chocolate and you do not like nuts, you could do that instead. If you don't like molasses, substitute brown sugar.



Chocolate Chip and Molasses Quick Bread:
adapted from Sunset Magazine

2 cups flour
1 cup rolled oats
1/2 cup white sugar
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 cup chopped pecans
1 cup miniature chocolate chips
1 tsp ground cloves
1 tsp ground ginger
1/2 tsp salt
1/2 cup molasses
1 1/2 cup buttermilk
2 eggs
1/4 cup melted butter

In a large bowl, quickly mix together dry ingredients. In a small bowl, mix together buttermilk, eggs, butter and molasses. Stir wet mixture into dry mixture just until barely moistened (batter will be lumpy). Now mix in the chocolate chips and pecans (or whatever you want), but be careful not to over mix.

Scrape batter into a non-stick 9 by 5 loaf pan and bake for about 50 minutes at 350F. You will know when its done when inserting a wooden skewer in the middle comes out clean.

Herbed Pork Stew with Mushrooms and Carrot Greens

We enjoyed this stew on a recent Sunday afternoon, when everyone was lazing around all day with the sniffles and sneezes.

Carrot greens, surprise surprise, taste quite carrot-y. I used just the greens in this stew, and the carrots in a rice dish later in the week, but I'm sure it would be extra tasty to chop the carrots and add them along with the mushrooms.

And for those of you who know I don't eat mushrooms: they show up in our local box delivery every now and then, so I use them. Oscar loves them; I pick them out. That's one reason they are whole in this recipe - easy for me to remove, but big bites of mushroom-y goodness for Oscar to enjoy.

Herbed Pork Stew with Mushrooms and Carrot Greens

Ingredients:

2 1/2 lbs pork loin roast, cubed
2-3 tbsp olive oil
1 onion, chopped
7 cloves of garlic, as as many as you can stand
3 tbsp flour
salt and pepper
12 oz. beer (I used a bottle of Shiner Light, which is really the only light beer I would recommend; otherwise, just use your favorite regular beer)
Water
1 bunch of carrot greens
A few sprigs each of fresh sage and rosemary
12-15 crimini mushrooms
1/4 cup pitted kalamata olives, quartered lengthwise
1 tbsp Worcestershire sauce, or to taste

Heat the olive oil in a large soup pot over medium-high heat and add the pork in an even layer. As the meat begins to sear, chop the onions and garlic, throw them in the pot and give everything a stir. Once the pork has browned, sprinkle the flour and salt and pepper over the top and mix in. Add the beer, stir around, and then add enough water to cover the meat, letting the mixture come to a simmer.

While the stew is simmering, take a few sprigs of the carrot greens and use kitchen twine to tie them in a bundle with the sage and rosemary, and add the herb bundle to the stew.

Clean the mushrooms and add them whole (you can cut the large ones in half, if desired) to the stew, along with the kalamata olives.

Let the stew simmer slowly for at least 2 hours, or more, adding water as necessary to keep everything submerged.

Just before serving, chop the remaining carrot greens. Remove the herb bundle from the soup (most of the rosemary needles should have dropped off into the stew by now, which is fine), discard, and then stir in the freshly chopped greens. Add Worcestershire sauce to taste, and adjust salt and pepper as necessary. Serve!

Chocolate Apple Cider Cupcakes with Marshmallow Frosting

Oh, I love my new camera. Now I can take semi decent photos of food!

As promised, here are the Chocolate Apple Cider Cupcakes. Guess what else? An easy Apple Cider Marshmallow Frosting recipe. The cupcake recipe is of course based on Martha Stewart's One-Bowl Chocolate Cupcakes recipe from her Baking Handbook. The frosting is an improvisational recipe made with what I already had on hand in the kitchen. Can't skip the frosting; after all, everyone knows the best part of a cupcake is the frosting. Want to know what the somewhat wacky secret ingredient is? When you make these, you might want to keep this part a secret since it doesn't sound too sophisticated: Spiced Apple Cider Instant Drink Mix. Yep, you read that right.

Chocolate Apple Cider Cupcakes
makes 2 dozen

2 1/2 cups flour
1 1/4 cup cocoa powder
3 packets (0.74 oz each) of Spiced Apple Cider instant drink mix
2 1/2 cups sugar
2 1/2 tsp. baking powder
1 1/4 tsp. baking soda
1 1/4 tsp. salt
2 eggs
1 egg yolk
1 1/4 cups milk
1/2 cup vegetable oil
1 1/4 tsp. pure vanilla extract
1 1/4 cups water

Heat oven to 350F. In a large bowl (use an electric mixer if you have one), sir together flour, cocoa powder, apple cider mix, sugar, baking soda, baking powder, and salt. Add the eggs and yolk, milk, oil, vanilla, and warm water. Beat until smooth and evenly combined, about three minutes.

Spray 2 standard muffin/cupcake pans with non stick cooking spray, or preferably line them with paper liners. Divide batter evenly among the paper liners filling each to about 2/3 full. Bake for about 20-25 minutes or until toothpick comes out clean when inserted. Let cool completely.



Apple Cider Marshmallow Frosting

2 egg whites
6 Tbsp. cold water
1/4 tsp salt
1 1/2 cup white sugar
1/2 tsp. cream of tarter
1 cup miniature marshmallows
2 packets (0.74 oz each) spiced apple cider instance drink mix

Combine all ingredients, except marshmallows and vanilla in a double broiler blending thoroughly over very rapidly boiling water. Beat vigorously with a hand held electric mixer until stiff peaks begin to form (about 7 minutes). Slowly beat in marshmallows until melted and add in vanilla. Frost cupcakes immediately. I sprinkled mine with cinnamon and red sugar.

Enjoy!

Maple Roasted Split Chicken with Sweet Potatoes

Looking for an easy, low-maintenance, yet comforting dish to get you through these hectic days of holiday preparation? This fits the bill. With just a few minutes of preparation, you can slide the chicken and sweet potatoes into the oven to roast while you finish decking the halls or wrapping gifts. Even the kids like it.

I used fresh oregano because that's what was in my refrigerator, but I think thyme or rosemary would work nicely here, too. No fresh herbs around? No problem - just sprinkle in the dried variety instead. Chicken pieces can also be used instead of a split chicken.

Maple Roasted Split Chicken with Sweet Potatoes

1 split chicken, 3-4 lbs., or equivalent in chicken pieces
3-4 medium sweet potatoes
2 yellow onions
2 Tbsp olive oil
1/4 cup maple syrup
several sprigs of fresh savory herb, such as oregano, thyme, or rosemary
salt and black pepper to taste

Preheat oven to 400F.

Peel and cut sweet potatoes into bite-size chunks, and cut onions into wedges. Mix olive oil and maple syrup together, then toss with the vegetables to coat, reserving a bit to drizzle over the chicken in the next step. Salt and pepper as desired.

Place chicken in large pan, and arrange vegetables around chicken. Drizzle reserved maple mixture over the chicken, and then scatter sprigs of herb over the top of chicken and vegetables. My pan was a little crowded in the picture below - I probably should have used a larger pan.


Roast in the hot oven for about 1 1/2 hours, or until the chicken is done, stirring once or twice during cooking time to evenly baste chicken and vegetables.

Busy Time of Year!

Hi There!

I know there hasn't been a post in a while, but I promise there will be soon! I have two posts up my sleeve which involve a nearly flour-less chocolate cake to die for, and some apple cider chocolate cupcakes. I just got a new camera and am working out the kinks of how it works, so hang in there- we will be back soon!

In the meantime, if you like weird art like I do, you might want to check out this series by photographer Nicole Pasulka, called "Drop Dead Gorgeous". I promise it's food/baking related, as you can see by the picture below called Death by Cake (which I can definitely relate to right now). Check out the pics and article here.

Almond Sugar Cookies

I had an urge to get all cutesy and decorate some sugar cookies. I got the candy corn originally so i could make the cookies look like these Pillsbury Thanksgiving Turkey Cookies but my cookies ended up being too small to fit the design, so I came up with this instead.

I got the cookie recipe from The Splendid Table, but substituted the vanilla extract for almond extract to add an alternative flavor. The chocolate frosting on top is Nutella, and as you can see for some cookies I used sliced almonds.

What's on Your Thanksgiving Menu?

I am having a few friends over for Thanksgiving this year, so not only do I have to figure out how to make an entire Thanksgiving meal in my matchbox sized kitchen, I have to figure out what to make!

Here is what I am planning:

Breakfast (after all, you can't starve yourself all day waiting for the feast):
1) Bananas Foster Scones and Sweet Potato Hash Browns and coffee, obviously.

Main:
2) Kosher Turkey (thankfully my friend Sharon is in charge of this one)
3) Sourdough Stuffing with hazelnuts and sour cherries

Sides:
4) Roasted Garlic and Rosemary Mashed Potatoes
5) Caramelized Brussels Sprouts with Pistachios (normally I don't like Brussels sprouts, but they are great when made this way)
6) Mom's Homemade Rolls with jam and butter
7) Cranberry Sauce
*I'm still trying to decide if we need a salad or if I should substitute one of these sides for a yam or sweet potato dish

Dessert:
8) Apple Pie (My friend Jesse is preparing this one, apparently he has some secret recipe and wants to do a guest post on here about it)
9) Chocolate Pumpkin Pie

Beverages:
10) Hot Spiked Apple Cider

Now I just have to figure out a plan of attack, such as what can I make the day before, and in what order I need to make things the day of. I have never done a Thanksgiving dinner before, so if any of you have any advice or suggestions, send 'em my way!

Are you hosting Thanksgiving this year? Whats on your menu?

Me and Daniel at Julie's house for Thanksgiving last year

Cranberry Sauce: Look Ma, No Cans!

The players: an orange, a bag of cranberries, and a cup of sugar

Thanksgiving is - gasp! - just a few days away. Last year, Beth and Daniel visited us here in Austin, and we had a grand time. This year, it will be just Oscar and me and the girls, plus Oscar's mom, who arrives tomorrow.

If you're still planning to pull a can from the pantry when it's time to serve the cranberry sauce at your holiday table, please consider trying this fresh, no-cook cranberry sauce instead. It's so easy, so simple, so fresh, and so very delicious. Try it; I'll be very surprised if you decide to go back to the canned stuff after this. Also, keep in mind that this sauce has great versatility - it goes well with turkey, of course, but it is also an excellent companion with practically any meat or fowl.

This recipe comes from my trusty, tattered Joy of Cooking, which we received as a wedding present nearly nine years ago. The binding is barely holding on, but there are still many good things to make from it's pages. My Joy says you should make this at least two days before serving to allow the flavors to mellow, since the whole orange - rind and all - is used, but I've made it right before serving, and still thoroughly enjoyed it. Besides, I don't think a bowl of this stuff would last that long in my refrigerator. Oscar and I have been known to eat this by the spoonful, all by itself. Yes, it's that good.

Uncooked Cranberry-Orange Relish
from Joy of Cooking

Ingredients:
One 12-oz package of cranberries
1 orange, un-peeled
1 cup sugar

Pick over and rinse the cranberries, discarding any that are soft, spotted, or discolored. Cut the orange into pieces and remove seeds (if present). Place half of the cranberries and half of the orange in a food processor (see note below).



Pulse until mixture is evenly chopped, but not pureed. Transfer to a medium bowl; repeat with remaining cranberries and orange. Stir in the sugar. Cover and refrigerate until ready to serve.


We enjoyed our cranberry relish the other night with a pork loin roast.

My Joy says this will last up to two weeks in the refrigerator, but I find that information entirely inaccurate. We eat all of ours in just a day or two - it has never lasted two weeks in this house! I guess I'll have to make more next week.

Note: If you do not have a food processor, this can also be made in a blender. I did it last year. You'll have to stop and scrap down the sides a few times before getting a satisfactory texture, but it will work.