Savory Scones

What's not to love about scones?  They're the perfect treat to pair with a lovely cup of English tea.  I enjoy all flavors of the ordinarily sweet snack, but my ultimate favorite type is Cheddar and dill.  They are so buttery and delicious, it's not even funny! The dill gives the scones a slight tangy flavor that goes perfectly with the sharpness of the Cheddar.  I followed this slightly altered version of the recipe by the Barefoot Contessa.  Enjoy!

Cheddar & Dill Scones

4 cups all-purpose flour

2 tablespoons baking powder

1 1/2 teaspoons of kosher salt

3/4 pound cold unsalted butter, diced

4 extra-large eggs, beaten
1 cup cold half and half 

1/2 pound extra-sharp yellow Cheddar, shredded
4 tablespoons of dry dill
1 egg beaten with 1 tablespoon water or milk, for egg wash

Directions:

Preheat the oven to 400 degrees F.

Combine the flour, baking powder and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in small dime-sized pieces. In a separate bowl, mix the eggs & half and half.  Quickly add them to the flour/butter mixture. Combine until blended. Add the Cheddar and dill to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 17-20 minutes, or until the tops are golden brown. 

Chocolate Chip Banana Cookies

In case you didn't know, I go bananas over anything made with bananas (see here and here for proof).  The latest and greatest banana recipe is very drool-worthy and sinfully sweet...introducing Chocolate Chip Banana Cookies.

I discovered the recipe out of sheer laziness.  Every year for Easter, I love to make Giada's Lemon Ricotta Cookies.  Last Saturday night, I began to make the cookies and I realized I forgot to buy the ricotta cheese...obviously one of the essential ingredients.  Not wanting to drag my butt back out to the store, I noticed I had a few very ripe bananas...bingo!  I found this recipe and tweaked it a bit to my liking.  The cookies came out incredibly moist and the banana & chocolate together is heavenly.

1/2 cup of unsalted butter, room temperature
1 cup of sugar
1 egg, room temperature
1 cup of very ripe mashed bananas (about 2 1/2 bananas)
1 teaspoon of baking soda
2 cups of flour
1/2 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of all spice
1 cup milk chocolate chips
1 cup of walnuts

Directions:

1. Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until light and fluffy.
2. In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes.
3. Mix the banana mixture into the butter mixture. In a separate bowl, mix together the flour, salt, and spices. Gradually combine the flour mixture with the banana mixture, stir until well blended.
4. Fold into the batter the chocolate chips and walnuts. Drop in dollops onto parchment paper-lined baking sheet. Bake for 9-11 minutes or until the bottoms are golden brown. Let cool on wire racks.

Makes about 30 cookies.

Look Ma! I'm Eating Veggies.

I have never been a fan of Brussels sprouts. As a kid I would have rather spontaneously combusted than let a single sprout touch my lips.  But now that I'm a super responsible adult and trying hard to eat more veggies, I decided to give them another shot.

 

I'm a firm believer that any vegetable tastes better roasted with a little olive oil, salt & pepper.  So all I did to make delicious roasted Brussels sprouts was preheat the oven 400 degrees, open a bag of frozen sprouts, drizzle olive oil on top, and sprinkle liberally with salt &  pepper.  About thirty five to forty minutes later, I enjoyed nutritious globes of roasted goodness.  And now, so can you!

Coconut Girl In A High Fashion World

I am a lover of all things coconut scented and flavored.  They remind me of easy living, warm tropical breezes & (most importantly) frosty beverages with little umbrellas.  Enjoying coconut products regularly makes feel like it's close to summertime, even on the chillest rainy day.  Here are my favorites.

This conditioner smells fabulous & is environmentally friendly to boot.

This makes your skin feel like buttah!  And smells like fresh coconut of course.

I love this coffee...especially with extra cream and sugar. 

And of course this with pineapple juice.  Where's my beach chair?

My Three Favorites

 A few of my favorite things from this past week. 

Getting together with my girlfriends and eating yummy food like fried raviolis (thanks Alyss!), amazing Pierogie Kitchen pierogies (thanks Christina!) and brunch at Cake in Chestnut Hill (yay Laurie & Meg!).

Breaking in my leopard heels.  I can't deny how satisfying it feels.

"Sexiness wears thin after a while and beauty fades, but to be married to a man who makes you laugh every day, ah, now that's a real treat."

I love this quote from Joanne Woodward about marriage.

Madame Marian's Stir Fry

This past Sunday my parents had the family over for my brother's birthday.  My mom made a vegetable stir fry for dinner that was to die for.  The recipe is below, it's a perfect dinner for ringing in the Year of the Rabbit on February 3rd.

*Veggie Stir Fry

 

2 cloves garlic, chopped

1 medium sweet onion, chopped

1 tablespoon fresh ginger root, chopped

1 head broccoli 

1 bushel asparagus

1 red pepper 

2 carrots 

1 yellow squash 

1 zucchini

2 cups snow peas

2 cups green cabbage, shredded

1 package mushrooms

1/4 cup peanut oil

Heat oil in a wok and add the garlic, onion and ginger.  Cook for about 5-7 minutes. Add all the veggies and cook until tender yet still crisp. Add a little more oil if needed.  

Sauce (can be made in advance)

½ cup corn starch

¼ cup brown sugar

1 tbsp chopped ginger root

1 clove garlic chopped

dash of red pepper

¼ to ½ cup soy sauce

1 tbsp peanut butter

¼ cup apple cider vinegar

¼ cup Marsala wine

¼ cup or less of water for thinning if needed

Combine all ingredients.  Add to stir fry during last few minutes of cooking.  Serve with white or brown rice.

*Shrimp, beef, pork or chicken can be added if desired.  Cook the meat first with the garlic, onion and ginger.  Put in bowl and set aside.  Add more garlic, onion, ginger and oil before cooking the veggies, then add in meat after veggies have cooked. 

 

Sweet!

Last night I went to Mac's Tavern in Old City, owned by some of the hilarious cast members of It's Always Sunny In Philadelphia.  It's a cute place, very unassuming and offers a decent selection of microbrews. And most importantly, the best sweet potato fries I have ever tasted!  The fries are super crispy, cut thick and sprinkled with sea salt, cinnamon and possibly sugar.  Oh and served with a delicious honey-horseradish cream. I can't wait to try and replicate the fries & sauce at home using the recipes below.

Sweet Potato Fries

5 large sweet potatoes, cut in 1 inch strips
Sea salt, sugar and cinnamon for seasoning.

Fry the potatoes in 350 degree vegetable oil for for 5-10 minutes or until golden brown.  Drain on a paper towel lined plate and sprinkle with sea salt, sugar and cinnamon to taste.

Honey Horseradish Dipping Sauce

6 tablespoons prepared horseradish
1 1/2 teaspoons white pepper
3/4 cup honey
3/4 cup Dijon-style mustard
1/2 cup warm water

Combine all ingredients and chill for 1 hour before serving.

Goodbroad

"There are three kinds of meat in the meatballs.  Veal, beef, and pork.  You gotta to have pork. That’s the flavor.”

Who knew that Vinnie from Goodfellas was so dead on?  I made homemade meatballs for the first time yesterday.  I checked out a lot of different recipes online before choosing this Barefoot Contessa recipe. I tweeked it a bit, and they were pretty damned good if I do say so myself. 

Goodbroad Meatballs & Sauce

Meatball Ingredients:
1/2 pound ground veal
1/2 pound ground pork
1 pound lean ground beef
1 cup plain bread crumbs
1/2 cup seasoned bread crumbs
2 tablespoons chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 eggs, beaten
Canola oil
Olive oil

Sauce Ingredients:
1 tablespoon olive oil
1 large yellow onion, chopped
2 teaspoons minced garlic
1/2 cup red wine
two 28 ounce cans of crushed tomatoes
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper


To make meatballs:
Combine meats, bread crumbs, parsley, Parmesan, salt, pepper, nutmeg and eggs in a bowl. Mix with wooden spoon, then with hands until well combined. Form meat into 2 inch balls.

Pour equal amounts of canola and olive oil into a large frying pan until bottom of pan is completely covered. Heat the oil and place the meatballs in the pan, browning them well on all sides over medium-low heat, turning often with a spatula or fork. Don't cook more than 6 meatballs at once. Transfer the meatballs to a paper towel covered plate. Discard all but a few tablespoons of oil from the pan.

To make sauce:
Add the onion to the same frying pan and saute over medium heat, about 5 to 8 minutes. Add the garlic and cook for 2 minutes. Add the wine and cook on highest heat, until almost all the liquid evaporates, about 5 minutes. Stir in the tomatoes, parsley, salt, and pepper.

In a large stockpot, combine the meatballs & sauce. Cover and simmer on the lowest heat for about 45 minutes or until the meatballs are cooked through.

Get Ur Bake On

This past weekend I made a variation of Martha's Banana Cupcakes with Honey Cinnamon Icing.  Scrumdiddlyumptious perfection!

To make cupcakes

1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda

1/2 teaspoon of nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional
2 large eggs
1/2 teaspoon pure vanilla extract
To make frosting...I doubled the recipe because it wasn't enough for me ;)

1 1/4 cup confectioners' sugar
1/2 cup butter, room temperature
1 tablespoon honey
1/8 teaspoon ground cinnamon

Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. 

In separate bowl, mix together butter, bananas, eggs, and vanilla. Combine banana and flour mixture. Spoon batter into muffin cups. 

Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack.  Top with frosting.

Clam Bake For Dummies.

Having just returned from my UBER-relaxing vacation to the Outer Banks, I definitely have seafood on the brain.  Part of me is dying to buy a ton of fresh crabs & clams, a gi-normous pot and host a good ol' fashioned clam bake!  But then I remember that I'm weird about having to kill creatures that are alive when you purchase them and...oh yeah I live in the city.  Here are some delicious summer recipes that are simple, quick and have a clam bake essence.

Buttery Crab Bake
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 stick of butter, melted
2 pounds crab meat
1/2 tsp. salt
1/2 tsp. pepper

Combine all ingredients in small glass baking dish.  Bake for 25-35 minutes or until slightly golden brown. Can be served with dishes listed below and also fabulous with steak or pasta!

French Potato Salad
2-1/2 pounds fingerling or small new potatoes, halved (quartered if large)
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons vinegar - sherry or white
1 small shallot, minced
1/2 medium red or yellow onion, sliced
Salt & pepper to taste
  
Directions

1. You could boil the potatoes but that takes forever!  It's easier to microwave them in batches of up to 6, which takes about 15-17 minutes for larger potatoes.  Just make sure they are fully cooked through.
2. In large bowl, whisk together oil, mustard, vinegar, shallot & season with salt and pepper. Add potatoes and onion and toss to combine. Best serve at room temperature but can be stored refrigerated.

 Corn, Tomato & Avocado Salad 

1 large package frozen corn
6 roma tomatoes, cut into large chunks
2 ripe avacadoes, cut into large chunks
1 medium white or yellow onion, finley chopped
1/2 cup olive oil
1/2 balsamic vinegar
Salt & pepper to taste

Directions

1. Thaw corn and combine with tomatoes, avocados and onions. 
2. Add olive oil, vinegar, and salt & pepper.  Serve immediately or chilled.

Mole Mole Mole!

Super Bowl Sunday is not an event I really give a fig about. I basically watch for the fancy schamncy commercials, and of course the delicious grub! Any event where dip is the main attraction gets my stamp of approval. Over the years the dip de jour comes & goes, but my all-time favorite is without a doubt guacamole. We have the ancient Aztecs to thank for guacamole; they were the first to whip it up over 500 years ago.

Serious guac makers tend to think of their personal recipe like their child, far superior to others. I suppose I'm guilty of that mind set myself...so because I'm such a proud mama, here's my recipe :)

2 large ripe avocados*
1/2 cup chopped red onion
2 tsps garlic powder
2 tablespoons Goya cilantro cooking base
One lime, juiced
Salt & pepper to taste


If you're scared of cutting avocados (like I once was) go here.


Directions

1. Place avocado in a bowl. Mash with fork and add lime juice.
2. Stir in remaining ingredients, serve immediately or cover and chill up to 3 hours.


*If avocados are not ripe enough, put them in a brown paper bag with a tomato or banana for a few hours. This should soften them up.


Serves 3-5.

Devil In Disguise

It's Girl Scout cookie time! Yay! Does anyone else think the cookie release timing is quite sinister? Think about it, just as everyone is successfully on the healthy New Years bandwagon...BAM! Those little merit badge-collecting devils emerge to tempt us with their delectable delights. And they’re everywhere! You can’t run an errand, go grocery shopping or pump your gas without seeing their sweet, smiling faces urging you to buy. Those damned hypnotizing boxes...before you know it you’re climbing shamefully into the car with four boxes. At least that’s what I do. Although I basically love all the various kinds of Girl Scout cookies, my favorites are Tagalongs & Samoas...whoops, I mean Peanut Butter Patties and Carmel Delights. Side note - what’s with the name changing? I guess I can understand changing Samoas as to not offend anyone...but why Tagalongs, did they not want to promote mediocre weenies in the Scouts? Anyway, if you’re jonesing for a dessert with a Girl Scout Cookie essence, try this!

Samoa Cupcakes

For the Cupcakes:
1/2 cup softened butter
1 cup sugar 3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk

Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.

In a separate bowl whisk together the flour, baking powder and salt. Set aside.

Cream the butter and sugar until light and fluffy. Add eggs and vanilla.

Gradually add the flour mixture and finally milk. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until golden brown. Cool before frosting.

For Frosting:

1/2 cup softened butter
1 cup confectioners sugar
2 tablespoons cocoa powder
2 teaspoons very hot water
1 cup shredded coconut

Beat together the butter and sugar with an electric beater. Once well combined, add the combined cocoa powder and water and finally coconut. Beat until smooth and creamy.

After frosting cupcakes, drizzle with warm caramel sauce.

Makes 12 cupcakes.

You Guys Want Some Cookies?

'Tis the season for baking! And what’s better than a freshly made chocolate chip cookie? Basically nothing.

Recently I went shopping at the always fantastic Wegmans . Realizing I was out of the standard cookie making essentials, I loaded up on ingrediants including Wegmans brand chocolate chips. I'm usually a loyal Tollhouse chocolate chip-er, but the Wegamans brand was less expensive. So when I made cookies I followed the Wegmans recipe which was subtlety different than the Tollhouse recipe. Just a bit more brown sugar, flour & a little water. I don't know how but the Wegmans cookies are way better!

Tollhouse better watch their butts!

Wegmans Chocolate Chip Cookies

1 cup (2 sticks) Wegmans Butter, softened

1 cup brown sugar, firmly packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

2 tablespoons water

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 package (12oz) Wegmans Real Chocolate Morsels

1 cup chopped nuts (optional)

1. Beat butter and sugars until light colored and creamy. Beat in eggs, one at a time until completely incorporated. Add vanilla and water; blend well.

2. Combine flour, soda and salt; gradually stir into butter mixture. Stir in chocolate morsels and nuts (if desired).

3. Drop rounded teaspoonfuls onto ungreased cookie sheets, about 2 inches apart. Bake 12-15 minutes (at 375 degrees) or until crisp and golden brown. Cool on wire racks. Makes about 3 dozen cookies.

How Was Your Day Dear?

***WARNING!!!*** This post will probably make Gloria Stiman want to track me down and punch me in the face. So be it!

As un-politically correct as it sounds, part of me longs to be a housewife. But before you get all women’s lib on my ass, it’s not the life of a modern housewife I covet. I’d really like to be a circa late 50's/early 60's housewife. It sounded pretty sweet; staying home to take care of the kiddies, baking pies, vacuuming in heels & pearls...not too shabby! Ok, I’m aware this pipe dream scenario is impossible. And not completely historically accurate. But thanks largely in part to Mad Men, at least I can dress like a retro housewife! And since Thanksgiving’s around the corner, I thought I’d throw in my favorite apple pie recipe. Happy baking!

Floral dress $79, Red Dress Shoppe





















Pink Birds Apron $57, Cherry & East

















Glass Pearl Necklace $7, GirlProps
















Pink Suede Pumps $79, Nine West










Caramel Apple Pie:
1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)1/2 cup sugar
1/2 cup sugar
3 Tbsp. all-purpose flour
1 tsp. cinnamon
1/8 tsp salt 6 cups thinly sliced peeled Gala or Honeycrisp apples
1/2 cup chopped pecans 1 cup caramel topping

Ingredients for the Crumb Topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter

Directions for Crumb Topping:


Stir together brown sugar, flour, rolled oats.
Cut in 1/2 cup butter and mix with fingers until topping is course crumbs. Set aside.

Directions for the Pie:
1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.

2. Add apple slices and gently toss until coated.
3. Pour apple mixture to the pie shell
4. Sprinkle crumb topping over apple mixture until completely covered.
5. Cover edges of pie with aluminum foil.
6. Place pie on a cookie sheet & bake in a preheated 375 oven for 25 minutes.
7. Remove foil and bake another 25 to 30 minutes.
8. Remove from oven. Top with caramel (it’s best to heat the caramel first so it’s easier to spread) Sprinkle chopped pecans on top of caramel.

Best served warm.

Step Aside Mr. Hines.

Ah, brownies. So simple yet so delectable. Did you know that the brownie dates back to the late 1800's? It's said that the first brownie was invented (like many other enjoyable American snacks!) at the Chicago World's Fair. A high society broad named Bertha Palmer attended the fair & coveted a dessert that was small and easy to pack in a picnic lunch. She made her request known to a chef at the famous Palmer House Hotel and voila, the brownie was born.



I've made many a boxed brownie in my day, but never from scratch. After realizing how simple it was I decided to give it a whirl. I had heard that adding espresso powder to the batter heightens the flavor of the chocolate and gives the brownies a wonderful richness. It's true they were delicious, far superior to boxed brownies! I'm now a from-scratch brownie convert.

Brownies

Ingredients:
8- 1 ounce squares of unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1-1/2 cups flour
1 teaspoon salt
2 tbsp espresso powder
1/2 teaspoon cinnamon

Preparation:
Preheat oven to 375 degrees F. Grease a 9 x 13 pan. Melt chocolate and butter in a saucepan over low heat; set aside. In large bowl beat eggs, sugar and vanilla. Add chocolate mixture, then flour and salt. Finally add espresso powder and cinnamon. Pour into pan & bake for 35 minutes.