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Warmest regards and Happy Valentine's Day,
Rachel

Sweet Potato, Pear, and Carrot Soup

{ when there's snow, there's soup. }

Another snowstorm.  Another cold winter's day.  Another perfect day for soup.  I had 3 large sweet potatoes on hand.  But I wanted to find something that would complement it.  So I looked in the fridge and found this glistening Bosc pear.

Perfect.

And then I also saw some carrots which I decided would be a good addition to the soup as well (forgot to take a picture though).  

I adapted a recipe from Taste of Home and it was fabulous.  I will definitely be making this again - snowstorm or not.  But quite truthfully, I'm hoping to never see another snowflake again this winter unless it's a garnish on a soup.  :)

Sweet Potato, Pear, and Carrot Soup

{ Makes: 6 servings; Prep time: 15 minutes; Cook time: 30 minutes }

Adapted from Taste of Home

Ingredients:

3 large sweet potatoes, peeled and cubed

2 large carrots, peeled and sliced

3 cups chicken broth, divided

1 teaspoon salt, divided

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 large pears, peeled and sliced

1 large onion, chopped

1 tablespoon butter

1/2 cup heavy cream

1/4 teaspoon black pepper

Directions

1. In a large saucepan or pot, combine the sweet potatoes, carrots, 2 cups of chicken broth, 1/2 teaspoon salt, cinnamon, and nutmeg.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15-20 minutes or until tender.
2. Meanwhile in another large saucepan, cook and stir the pears and onion in butter over medium heat for 5 minutes until onion is translucent.  Stir in 1 cup of chicken broth.  Reduce heat; simmer, uncovered, for 5 minutes.  Stir into the sweet potato mixture.  Cool slightly. 
3. In a blender, cover and puree soup in batches; return all to the pot.  Stir in the cream, pepper and remaining salt; heat through (do not boil).   Garnish with slices of pear.  

Korean Vegetable Pancakes

{ crispy, savory vegetable pancakes }

Korean pancakes (pa-jeon) are a popular appetizer or side dish in Korean culture.  It's hearty and filling enough to be a meal in itself.  Pa-jeon is absolutely amazing when eaten piping hot straight off the stove.  So wonderfully savory and delicious.   It's usually served with a dipping sauce consisting of soy sauce, vinegar, and sugar.  You can find many variations of the pancake - most common are scallion, kimchi, or seafood.   Seafood pancake (called hae-mul pa-jeon) is my absolute favorite; it consists of squid, clams, shrimp, and scallions.

I wanted to make some pa-jeon for the boys for lunch, but I didn't have any seafood on hand.  So I decided to make vegetable pancakes instead.  If you have some fresh veggies, flour, water, and egg around, this is a simple meal to make. 

I have screwed these up horribly many times before and have learned from my mistakes.  So here are a few tips:

1. Don't make the pancakes too thick.  Otherwise, they're bound to be soggy.
2. Don't be stingy with the oil.  In the past, I tried using as little oil as possible to keep them from being greasy and it would be a flop (literally).  You don't want to go overboard with the oil, either; these are not meant to be deep-fried.  Just be sure to use enough to coat the bottom of the pan.
3. If they do turn out soggy or floppy, don't despair.  They're salvageable!  Just add some more oil to the pan and fry it again.  Sometimes they turn out better this way!

{ vegetables sliced thin and ready to go in the batter }

 

{ mix, mix, mix }



{ fry in the pan }



{ and voila! }

 

So how good are they?  I think this says it all. 

Korean Vegetable Pancakes
{ Makes about four 8-inch pancakes }

Ingredients:
2 cups all-purpose flour
2 cups ice cold water
1 egg, beaten
1 teaspoon salt
Vegetable oil for pan frying (approximately 1 1/2 tablespoons for each pancake)
2 medium potatoes, peeled and julienned
1 carrot, peeled and julienned (or grated)
1 green pepper, cut into thin slices
1 red pepper, cut into thin slices
1 bunch of scallions, sliced

Directions:

1. In a medium bowl, mix flour, egg, salt, and 1 1/2 cups water until a smooth batter is formed.  If batter is still thick, add a little more water (you want it to be the consistency of pancake batter).  Stir in the potatoes, carrots, peppers, and scallions.
2. Place an 8-inch nonstick skillet over medium-high heat.  Let it heat for 15-20 seconds, and then coat bottom with vegetable oil.  Ladle in about a quarter of the batter and spread it out evenly into a circle.  Cook for 5 minutes until edges start browning.  Then flip and cook for another 3-5 minutes.  When completed, transfer the pancake on a plate lined with a paper towel to drain oil (if necessary) and then place on serving plate.
3. Repeat steps 1 to 3 with remaining batter.
4. When pancakes are all finished, cut into triangles and serve with dipping sauce.  

Dipping sauce (I use this sauce for pajeon and dumplings):

Ingredients:
2 tablespoons soy sauce
1 1/2 tablespoon water
2 teaspoons sugar
1/4 teaspoon rice or white vinegar
1/4 teaspoon sesame oil
Pinch of roasted sesame seeds
Pinch of chopped scallion
Pinch of crushed red pepper (optional)

In a small bowl, mix together soy sauce, water, vinegar, sugar, and sesame oil.  Sprinkle in sesame seeds, chopped scallion, and if desired, pinch of red pepper.

Toffee Coffee Dark Chocolate Brownies

My hubby loves coffee.  He drinks it like it's water.  He also loves dark chocolate.  So he went ga-ga over these brownies.  He did prefer it without the frosting, but I liked it with and since I was doing the baking, guess who won?  :)

Toffee Coffee Dark Chocolate Brownies
Adapted from Better Homes & Gardens
{ Makes: 20 brownies; Prep: 25 min.; Bake: 35 min. }

Ingredients
1 19.8- or 21-ounce package dark chocolate brownie mix
1/2 cup toffee pieces
2 tablespoons instant espresso powder or instant coffee crystals
2/3 cup walnuts, chopped (optional)

Directions:

1. Preheat oven to 350 degrees F. Grease a 9-inch square baking pan and set aside.
2. Prepare brownie mix according to package directions, except stir the 1/2 cup toffee pieces, the espresso powder, and chopped walnuts into batter. Spread batter into prepared pan.
3. Bake in preheated oven for 35 minutes.  In the meantime, prepare frosting (see instructions below). 
4. Once brownies are done baking, cool in pan on a wire rack.  Remove baked mixture from pan.  Spread frosting onto cooled brownies and sprinkle with chopped walnuts.  Cut into bars.  Makes 20 brownies.

TO STORE:  Place bars in a single layer in an airtight container; cover.  Store in the refrigerator for up to 3 days.

For Frosting:
1  cup  (1/2 lb.) unsalted butter, at room temperature
4  cups  (1 lb.) powdered sugar, sifted
1/8  teaspoon  salt
2  tablespoons  milk
2  teaspoons  vanilla

Preparation:
In a bowl, with a mixer (preferably fitted with whisk attachment) on low speed, beat butter, 2 cups powdered sugar, and the salt until blended.  Add milk and vanilla; beat until blended. Add remaining powdered sugar, 1 cup at a time, beating until incorporated.  Turn mixer to high speed and beat frosting until fluffy and smooth.

Kimchi Bulgogi Pizza

{ you'll never guess the secret ingredient in this pizza.  okay, you got me.  the title gives it away. }

You know those crazy Koreans who eat kimchi with everything?  Thanksgiving dinner, meatballs, Subway sandwiches, chicken noodle soup, pizza.  Yes, pizza. 

Just in case you don't know what kimchi is, it's fermented seasoned cabbage that's a staple in a Korean's diet.  It's usually served as a side dish ("bahn-chan") with the main meal.  Bulgogi is a deliciously marinated beef usually prepared with soy sauce, garlic, sesame oil, and sugar.  You can buy kimchi and bulgogi at most Asian markets.

I remember when someone first told me about kimchi bulgogi pizza back in college and raved about how good it was.  I thought she was completely nuts!  But when I finally tried it, I realized she was so right.

When I told my husband and sister-in-law I was making this for lunch this past Saturday, they gave me that "you're crazy" look, too.  I'm happy to say I've now converted them into believers.

I feel silly writing up a recipe for this when it's so basic.   So I'm just going to provide a pictorial on how this is assembled.

First, gather the ingredients:

Prepared pizza crust
Marinara sauce
Shredded mozzarella cheese
Spinach, lightly sauteed
Kimchi, cut and fried with vegetable oil
Bulgogi, sliced and fried with vegetable oil

Then, start assembling:

Add marinara sauce on top of the pizza crust.

Pile on the mozarella cheese.

Sprinkle with lightly sauteed spinach.

Add fried kimchi.

Add fried bulgogi.

 

Bake pizza in oven set to 375 degree F for about 10-15 minutes
until cheese is melted and crust is ready.

When done, sprinkle more sauteed spinach on top.

Finally, slice and serve:

And await for happy smiles.

Okay, so I didn't really give my son kimchi pizza because it's a bit spicy.  I made another pizza with marinara sauce, cheese, white beans, spinach and olives for the kids.  They loved it.  But I look forward to the day when I can share this delightful Korean twist to an Italian dish with my sons.

There are so many variations you can make to this, so be adventurous!

Cream Puffs with Custard & Fruit Filling

{ this might very well put beard papa's out of business. }

I wish someone had told me before how easy it is to make cream puffs.  It would have saved me a lot of money and trips to Fort Lee and the Upper West Side for Beard Papa's.  I feel it's my civic duty to pass on the knowledge and share with you how simple these scrumptious desserts are to make.  I may be putting Beard Papa's out of business by doing so.  Sorry 'bout that. 

[If you want to skip all the verbiage and just get to the recipe, scroll down to the bottom of this post.]

We had friends over for dessert on Saturday and then our neighbor over on Sunday to watch the football game (go Jets!).  I wasn't sure what to make for dessert for the evenings so I sat skimming through my Taste of Home cookbook when my eyes came across a cream puff recipe.  Glancing at the ingredients and the directions, I thought, "There's no way it can be that simple."

Well, folks.  I'm here to tell you that it is.

I did a research online for cream puff recipes just to be sure the one in Taste of Home wasn't steering me wrong.  I saw a few and they seemed relatively similar but had different suggestions for the filling. 

In reading the reviews for a cream puff recipe on Allrecipes.com, I got a little concerned and thought maybe this isn't as simple as it seems.  A few of the reviews complained about the dough appearing too runny after adding the 4 eggs (some suggest beating in the first 3 and then adding the 4th if the texture isn't right).  I have no idea what the right texture is supposed to be like, but I went ahead and added the 4th egg and it turned out beautifully.

{ the dough is ready to go in the oven }

Another common comment I read was that the pastry didn't puff and it turned out flat.  A few reviewers claimed you had to poke a hole while the pastry was baking to make sure it would puff.  Being paranoid, I took the precaution of taking this step.  So 20 minutes into the baking process, I took a chopstick and popped a hole in 10 out of the 12 puffs.  I wanted to see what would happen to the couple that didn't get "popped".

{ this puff didn't get "popped" and rose to the occasion }

Well, they turned out just as beautiful as the rest.  So I'm not sure this extra step needs to be taken, but I guess it couldn't hurt.  But it is important to make sure it's cooked through to the center, otherwise it will get soggy and sag.  And other reviewers said it's helpful to let it sit in the oven with the door ajar for a minute or so after they're done baking to prevent collapsing.  I didn't do this either.  I just transfered them immediately to a wire rack, and it turned out just fine.

They all turned out quite beautifully.

{ perfect puffs }

And when you open them up, they're just begging to be filled with some sweet custard and fruit goodness. 

{ "fill me!" }

Oh yeah, like that.

It was nice knowing you Beard Papa's.

Cream Puffs with Custard and Fruit Filling
{ Prep time: 30 minutes; Bake time: 30 minutes; Yields: 12 puffs }

Ingredients
For pastry puff:
1/3 cup butter, cubed
1 cup water
1 tablespoon granulated sugar
1/8 teaspoon salt
1 cup all-purpose flour
4 eggs
1 teaspoon vanilla extract

For filling:
1 (5.1 ounce) package instant vanilla pudding mix
2 cups heavy cream
1 cup whole milk
1 cup frozen whipped topping, thawed
1 cup strawberries, sliced

Directions

1. Mix together vanilla instant pudding mix, cream and milk.  Cover and refrigerate to set.
2. Preheat oven to 400 degrees F.  Line baking sheet with parchment paper; set aside.
3. In a small pot, bring water, butter, sugar, and salt to a boil over medium heat.  Once boiling, add flour all at once and with a wooden spoon, stir until a smooth ball forms.  Remove from heat and let stand for 10 minutes.  Transfer dough to a stand mixer.  Beat in eggs one at a time, mixing well after each until dough is smooth and shiny.  Mix in the vanilla.  Drop by 2 rounded tablespoonfuls 3 inches apart onto baking sheet.
4. Place sheet on middle rack in the oven and bake for 30 minutes or until golden brown.  Centers should be dry (check with toothpick).  Transfer to wire rack to cool.
5. While shells are cooling, remove pudding mix from the fridge.  Fold in 1 cup of whipped topping and mix.  When the shells are cool, split and fill with custard and then layer on sliced strawberries.  Replace cream puff tops and dust with confectioners sugar.  You can refrigerate until ready to serve.*

*Tip:  It's best to keep the pastry and custard separate until ready to serve to prevent the cream puff from getting soggy. 

Next time, I'm going to try this with chocolate and banana pudding mix. 

Enjoy!

Potato Broccoli Cheddar Soup

It snowed last night here in the northeast (again).  I personally would be happy not to see anymore snow this winter.  But the kids absolutely love it. 

While the gang enjoyed the white blanket outside, I surveyed our fridge to figure out what to make for lunch.   I thought something hot and hearty was in order on a day like this.

I found some broccoli, potatoes, onions, and cheese.

{ what's for lunch? }

Hmm.  What to do with these?  And then it dawned on me: 

{ warm-you-right-to-the-bone potato broccoli soup }

I found a great recipe for potato broccoli soup from Delish.com to work from and made some modifications.  What I really liked about this recipe is that it didn't let the broccoli stems go to waste!  All the other recipes I glanced at only used the broccoli florets.

The slight changes I made to the recipe include frying the vegetables in olive oil first, adding whole milk (you can also use heavy cream), using cheddar cheese instead of parmesan (I actually only had Mexican blend on hand but would have preferred to use solely cheddar), and garnishing with bacon bits.  You can obviously tell I don't believe in skimping on the fat.  However, if you are watching your diet, the recipe as-is on Delish.com is probably a healthier option.

When the family came in from the frigid cold, they were very delighted to see hot, homemade soup cooking on the stove.  Served with three-cheese seminola bread, it totally hit the spot and warmed them right to the bone.

Potato Broccoli Cheddar Soup
Adapted from Delish.com; Serves 4

Ingredients

1 1/2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 3/4 pounds broccoli, thick stems diced (about 2 cups), tops cut into small florets (about 1 quart)
5 medium-sized red potatoes, diced
3 cups chicken broth
1 cup whole milk
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup shredded cheddar cheese
2 pieces bacon, fried and diced (for garnish)

Directions

1. In a large pot, heat olive oil over medium-high heat.  Add butter, potatoes, onions, and broccoli stems.  Sautee for 5-10 minutes until onions turn golden brown.
2. Add broth, milk, salt, and pepper.    Bring to a boil.  Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.
3. In a food processor or blender, pulse the soup to a coarse puree.  Return the soup to the pot and bring to a simmer.   Add the broccoli florets and simmer until they are tender, about 5 minutes.   Stir 1/4 cup of shredded cheddar cheese into the soup, and serve the soup topped with the remaining cheese.  Sprinkle bacon bits on top.

Hope you're all staying warm out there and getting to enjoy the snow a bit like these guys:

Love Language

I get it now.

Back in my short-lived aspiring singer/songwriter days, I thought there was no greater love language known to man than music.   How could one resist the tempestuous beats of reggae, or the mesmerizing melodies of ballads, or the intoxicating chords of rock and roll?

Well, I was wrong.

I now know the greatest love language is food.   Sometimes the things that can't be expressed with what comes out of the mouth can be by what is fed in the mouth.

You put food down on the table, and you instantly have fellowship.  Friendships are built over coffee and cheesecake.  Love grows as two people connect over a bowl of puttanesca and a glass of red wine.  A new neighbor is welcomed on the block with a batch of homemade cookies.  A bowl of porridge helps a starving child live another day.

There is nothing greater which connects any two people than the need for the most basic necessity in life.  To satisfy one's hunger.

And food can even help mend the most difficult of relationships.  This is where my mother-in-law ("MIL"), who is an amazing cook, comes into the story.

My MIL and I have what is typical of many mother-in-law and daughter-in-law relationships.  I was vying for the number one position in her son's life and she was none all too happy about that.  Like many MILs, I think it was difficult for her to let go of her son and let her daughter-in-law assume the role of primary caretaker in his life.   Like many mothers, it's hard to imagine anyone loving more or taking better care of someone than the person who brought him into the world (I'm sure I'll encounter a similar feeling when my sons eventually get married). 

We struggled in our relationship for a number of other reasons.  She's old-fashioned and traditional.  I'm not.  She's stubborn but so am I.  She insists on her ways, and I insist on mine.  There was no understanding of healthy boundaries.  She also speaks very little English, and I speak very poor Korean.  So the communication barrier made it much harder for us to engage in a deeper and more meaningful relationship.  And it also made it that much easier for misunderstandings (of which we've had many).

There was a time when I wondered if she and I would ever be able to sit in the same room together without one upsetting the other.

In the early years of marriage, my MIL would spend hours preparing food, whipping up meals, and bringing them over to our house.  And she insisted I be the first to try out everything.  Of course, I didn't mind tasting and enjoying the food she prepared (did I mention already that she's a fabulous cook?).  But what drove me absolutely crazy was her going into great detail about how the food was prepared and then insisting I be spoon fed by her (as though I were a child) to taste the food!  I'm a grown woman for Pete's sake! 

Time and time again, she would bring over dishes and try to shove spoonfuls in my mouth while telling me how she woke up at 5 in the morning to prepare the food.  I honestly didn't want her to go to all that trouble, so I told her not to.  I know it hurt her feelings and bruised her ego, but I figured she'd eventually get over it.  Resound in her stubbornness, she continued to cook and feed us.

Now that I'm a mom laboring in the kitchen, preparing meals and baked goods for my family, I get it.   You spend much of your day feeding and nourishing your spouse and children.  This is one of many ways I'm able to express my love to them.

And my MIL, unable to communicate with me through spoken language, had been demonstrating her love and acceptance of me through what she knows best.  A delicious, home-cooked meal.   She spends hours in the kitchen washing, cutting, chopping, peeling, slicing, grinding, marinating, frying, steaming, boiling her love into the food she prepares for the people she cares about most.

So today I find myself grateful for her.  For the generous ways she demonstrates love every day.  I am thankful for the love she lavishes on us.

And now I even find myself asking her, "Mom, how did you make that?"  You can't imagine the delight it brings to her face.   Thankfully though, she has stopped spoon feeding me (my sons now have the privilege of enjoying that).  :)

Coconut Macaroons with Chocolate Drizzle

I had a whole bag of coconut flakes in my fridge and figured I should do something with them.

So I made these:


{ coconut macaroons drizzled in chocolate }

Now I'm not normally a huge coconut macaroon fan.  I don't drool at the sight of them or ever have a craving.  But since I had all the ingredients and it seemed easy enough to make, I figured I'd give it a try.

I found a recipe in my Taste of Home cookbook that called for coconut flakes, egg whites. vanilla extract, sugar, and flour.  It seemed way too easy to be true.  Well, it was. 

Now I feel it's important to be open and honest, even in this venture of learning to bake and cook.  So here's the skinny on my first attempt at coconut macaroons:  I misread the amount of sugar (added 2/3 cup instead of 1/3), forgot to whip the egg white, skimped on the coconut flakes, and added more flour than called for (basically I didn't listen to instructions).  What I got was this:


{ coconut UFOs? }

Coconut saucers, anyone?  If these look appealing to you, I can give you the recipe.  Ugh.  My poor husband.  He hates to let anything go to waste, so he ended up eating all of these.  Crazy thing is he actually enjoyed them.  Glad someone did.

I had to redeem myself, so I tried making another batch using a different recipe which called for sweetened condensed milk and the end result was so much better!  They actually looked and tasted like macaroons!  YAY!

{ ah, that's more like it. }

Here's the recipe I used from Ina Garten (you can't go wrong with Barefoot Contessa).   The only variations I made were adding 1/2 teaspoon almond extract, using regular salt instead of kosher, and adding the chocolate drizzle.

Coconut Macaroons with Chocolate Drizzle

Ingredients

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
2 extra-large egg whites, at room temperature
1/4 teaspoon salt
1 cup of semi-sweet chocolate chips (for drizzle)

Directions

Preheat the oven to 325 degrees F.  Line baking sheet with parchment paper and dust with flour (this will help the cookies from sticking).  Use the upper level of the oven to help toast the coconut while baking.

Combine the coconut, condensed milk, and vanilla in a large bowl.  Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.  Bake for 25 to 30 minutes, until golden brown.  Remove and cool on wire rack.

For the chocolate drizzle, pour 1 cup semi-sweet chocolate chips in a microwaveable bowl.  Microwave on high for 1 minute or until chocolate is smooth enough to stir.  Then drizzle on top of coconut macaroons.

Spinach Salad with Cranberry Citrus Dressing

I don't want to have the reputation of being the culprit for expanding people's waistlines.  So here's a recipe that doesn't involve butter or cream cheese.  :)

A few summers ago, our friends invited us to their lovely new home located in the New York burbs.  A simple but delicious lunch was prepared for us courtesy of our friend, K.  She makes the most amazing desserts (her pastry school background comes in handy).

But it wasn't her dessert that stood out that afternoon.  It was the incredible fresh spinach salad she prepared with a citrus twist.  She pulled out plump, juicy cranberries from the fridge which she had soaked in orange juice overnight.  They were so deliciously sweet, and I loved the citrus flavor.  I watched her put the whole thing together, and it is now my go-to salad recipe.  The added bonus is it's so simple and easy to make!

It's absolutely perfect in the summer, but I can eat this all-year round.  Kids love it, too. 
 

{ spinach with fruit, nuts, and cheese with a citrus twist }

Spinach Salad with Cranberry Citrus Dressing

The basic ingredients are as follows:
2/3 cup dried cranberrries
1 cup orange juice
2 or 3 tablespoons olive oil
1/4 teaspoon salt
Black pepper
1 red apple, diced (fuji is my personal favorite)
1 pound spinach (chopped if you prefer)

Directions:

1. Pour dried cranberries and orange juice into a bowl.  Cover and place in refrigerator to sit overnight so cranberries get plump and juicy (2-4 hours will suffice).
2. Remove bowl from the fridge.  Dice apple into small cubes and mix with the cranberries and orange juice.
3. Add olive oil, salt, and pepper to taste.  Stir. 
4. Pour the mix of cranberries, apples, and dressing over spinach.  Mix and serve.

This is the very basic recipe.  But to give it some real punch and extra flavor, add halved grapes, chopped walnuts/pecans, and grated cheese (I used medium sharp provolone in the one pictured above).  And then top with chicken salad.  Yum!

Now I'm craving salad, and I hope you are, too.

Almond Drop Cookies with Almond Glaze

{ almond drops glazed in almond sweetness }

The family went over to a friend's for dinner for some amazing Chinese hot pot (fondue-style Asian stew)!   It was delicious and totally hit the spot.  I'll have to endeavor to make some and host a hot pot party at our home this winter. 

We were in charge of dessert.  I wasn't sure what to make to complement hot pot, but I was in the mood for something with almonds.  Inspired by the vanilla cookie sandwiches, I played around with the recipe and made almond drop cookies drizzled with almond glaze.  They were a hit.

What I love about this cookie is that it's soft, chewy, and has just a touch of sweetness, which is perfect for the kids.  And if you want something a little extra sweet, just drizzle it with some almond glaze goodness. 

I think these could easily become a household favorite.

Almond Drop Cookies with Almond Glaze
{ Prep time: 30 min Bake: 15 min per batch Makes: about 36 cookies }

Ingredients

1/2 cup butter, softened

1 4-ounce package cream cheese, softened

1 cup sugar (or reduce to 3/4 cup)

1/2 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1 teaspoon almond extract

1/2 teaspoon vanilla extract

2 3/4 cups all-purpose flour

2/3 cup coursely chopped almonds

1 recipe Almond Glaze (see below)

Directions

1. Preheat oven to 325 degrees. Line cookie sheet with parchment paper and set aside. In a large mixing bowl beat butter and cream cheese with electric mixer on medium speed for 30 seconds. Add the sugar, the baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, vanilla, and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Mix in chopped almonds.
2. Drop dough by placing rounded balls (about the size of a ping pong ball) 2 inches apart onto the prepared cookie sheet. Bake about 13 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool.
3. Once the cookies are cool, drizzle icing on top.

Almond Glaze

In a small bowl stir together 1 cup powdered sugar, 1/4 teaspoon almond extract, and enough milk (3 to 4 teaspoons) to make an icing of drizzling consistency. [Tip:  Prepare the almond glaze while the cookies are baking.]

Cranberry Almond Biscotti

{ cranberry almond biscotti with citrus zest.
perfect in the morning with fresh, hot coffee. }

Cheers and happy 2011, everyone!

Hubby and I actually made it to the strike of midnight (and then passed out shortly thereafter).  We rang in the new year by enjoying a glass of white wine and a plate of homemade biscotti right out of the oven.   I know what you're thinking.  We are such exciting people, and you can hardly contain your excitement at the mere thought of ours!   :)

Okay, so what you're probably really thinking is biscotti?  Why biscotti?  Because I was in the mood.  A friend shared homemade pistachio and almond biscotti with me over the holidays and it was fabulous!  I never thought to make my own, but I figured I'd give it a try.  I was amazed it turned out quite nicely.  The proof is in the empty bowl by noon today. 

I got the recipe for almond biscotti from Better Homes and Gardens but modified it a bit by adding cranberries, almond extract, and using less sugar.

Hubby is already requesting another batch.  Something tells me I'll be making a lot of biscotti in 2011.

Cranberry Almond Biscotti
{Prep: 25 min  Bake: 25 min/20 min  Stand: 15 min.  Oven: 325 degree  Makes: About 24 large cookies}

Ingredients 

• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup sugar
• 2 eggs
• 2 egg yolks
• 6 tablespoons butter, melted
• 1 teaspoon almond extract
• 1 1/2 teaspoons finely shredded orange peel
• 1 cup coursely chopped almonds
• 3/4 cup dried cranberries

Directions

1. Preheat oven to 325 degrees.  Line cookie sheet with parchment paper; set aside.  In a large bowl, stir together flour, baking powder, salt, and sugar.  Make a well in the center of the flour mixture.  Place eggs and egg yolks in the well and stir into the flour mixture.  Add butter, almond extract, and orange peel. Stir until dough starts to form a ball.  Stir in almonds and dried cranberries.
2. Divide dough into two equal portions.  On a lightly floured surface, shape each portion of dough into a 12-inch-long loaf.  Place the loaves about 3 inches apart on the cookie sheet.  Flatten the loaves until about 1 1/2 inches wide (from top to bottom).  Bake for about 25 to 30 minutes or until firm and light brown.  Let stand on cookie sheets on a wire rack for 15 minutes.
3. Transfer logs to a cutting board.  Using a serrated knife, cut loaves diagonally into 1/2 inch slices.  Place slices, cut sides down, on cookie sheets.  Bake for 10 minutes.  Turn cookies over; bake for 10 to 15 minutes more or until crisp and golden brown.  Transfer to a wire rack and let cool. 

Moist Banana Bread

There is truly nothing better than fresh-baked bread right out of the oven (well, actually fresh-baked cookies could give it a run for its money). 

This holiday, I was on a banana bread fix and made 6 loaves over a 3-day span.   I made it Christmas eve morning for the boys and my in-laws, made it for my extended family gathering on Christmas day, and then made another batch for my college holiday gathering on the 26th.  And amazingly enough, I'm still not banana-ed out!

Here's the recipe I use for a moist great-plain-for-breakfast or even-better-when-paired-with-vanilla-ice-cream banana bread.

MOIST BANANA BREAD
{ Prep time: 15 minutes; Bake time: 1 hour }

Ingredients

• 4 ripe bananas
• 1/3 cup melted butter
• 1 cup sugar (you can reduce to 3/4 cup)
• 1 egg, beaten
• 2 tablespoons applesauce (this is key to making the bread moist)
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

Directions

Preheat the oven to 350°F.  Place bananas in a large mixing bowl and mash with a potato masher.  Mix the melted butter into the mashed bananas.  Then mix in the sugar, egg, applesauce, and vanilla.  Mix in the baking soda and salt.  Add the flour last and mix.  Pour the mixture into a buttered 4x8 inch bread loaf pan.  Bake for 1 hour (if your oven tends to heat faster, you should check it at 45 minutes and see if it's cooked - overcooking will dry out the bread).  Keeping the bread in the pan, cool it on a rack.  Remove from pan and slice to serve.

The slice of bread goes perfectly with a scoop of vanilla ice cream.  You could easily add chopped walnuts or raisins.  But if you're making it for an event or gathering, I'd suggest keeping it simple because (1) you never know if someone has nut allergies and (2) you just can't go wrong with plain banana bread.

Peppermint and More Peppermint

{ peppermint pretzels with peppermint cocoa.  yum.  }

Chocolate-covered peppermint pretzel rods drizzled with white chocolate paired with peppermint chocolate cocoa (available from Crate & Barrel).  Could there be a better match?  I think I've died and gone to peppermint heaven.

The pretzel rods were super easy to make!  I followed the same steps as I did for making the chocolate-covered pretzels but made two variations.  First, I added 2 teaspoons of peppermint extract to the melted chocolate to give it a more minty taste.  And then I drizzled white chocolate over the dark (I used a chopstick to do this) to make it more decorative before sprinkling on the peppermint.

Delicious.

Chocolate-Covered Peppermint Pretzel Rods
{ Makes about 24 pretzel rods }

Ingredients

• 1 package (12 oz) semi-sweet chocolate chips
• 1 package (12 oz) white chocolate chips
• 1 tbsp shortening (this helps temper the chocolate for dipping)
• 2 tablespoons peppermint extract
• Large bag of pretzel twists
• Peppermint candy canes 

Directions

1. Place unwrapped candy canes in a ziploc bag and crush into small pieces with a hammer.
2. Prepare a baking sheet by lining it with parchment paper.
3. Combine the chocolate chips, the shortening, and peppermint extract in a small pot and stir over low heat.  Once the chocolate is smooth and melted, remove from heat.
4. Using tongs, fork, or chopsticks, dip the pretzel rod in the chocolate.  Tap the chocolate-dipped pretzel several times to remove excess chocolate, and place it on the prepared baking sheet. 
5. Melt the white chocolate chips over low heat.  Then take a fork (I used a chopstick) to drizzle it over the dark chocolate.  Sprinkle with peppermint candy.
6. Place the pretzels in the refrigerator for about 30 minutes to set the chocolate.

Chocolate-Covered Peppermint Pretzels

{ the perfect combination of salty and sweet in really festive shapes }

Some snacks are just dangerously addictive.  Chocolate-covered pretzels are one of them.  It's the perfect combination of both salty and sweet.  I made a batch last week, and while my husband and I were idly surfing the web, we devoured the entire bag within minutes. 

Since you possibly can't go wrong with these, I decided to make them as holiday treats for my office, my husband's, and for my sister-in-law's holiday party.  Yes, that's a lot of pretzels.  

Last night, I went to the local grocery store and spent a while in the snack aisle looking for the right pretzels.

And you cannot imagine my delight when I saw this!

I was so excited, I let out an audible squeal and got some strange looks (always a fun experience at the grocery store).  :)  I ended up buying two bags and hand-dipping each and every tree, bell, and star.  Though this is the simplest thing to make, hand-dipping pretzels is a tedious task.  So be forewarned that if you want to make a huge batch, set aside a couple hours or enlist the help of a few friends and have a pretzel-making party. 

The incentive:  you get to eat all the broken pieces!  Yum!

Chocolate-Covered Peppermint Pretzels
{ Makes about 50 pretzels }

Ingredients

• 1 package (12 oz) semi-sweet chocolate chips or white chocolate chips
• 1 tbsp shortening (this helps temper the chocolate for dipping)
• Large bag of pretzel twists
• Peppermint candy canes 

Directions

1. Place unwrapped candy canes in a ziploc bag and crush into small pieces with a hammer.
2. Prepare a baking sheet by lining it with parchment paper.
3. Combine the chocolate chips and the shortening in a small pot and stir over low heat.  Once the chocolate is smooth and melted, remove from heat.
4. Using tongs, fork, or chopsticks, dip the pretzel in the chocolate.  Tap the chocolate-dipped pretzel several times to remove excess chocolate, and place it on the prepared baking sheet.  The chocolate dries quickly, so you'll want to sprinkle the peppermint while it's still wet.  Dip, place, and sprinkle every 5 pretzels or so.
5. Place the pretzels in the refrigerator for about 30 minutes to set the chocolate.

I have about 200 pretzels sitting in my kitchen and tempting me at every turn.  These are lethal.

Spicy Korean Tofu Soup (Soondobu Jigae)

{ apologies for making your mouth water }

It's cold and wet outside.

Perfect excuse for spicy tofu soup!  Not that I need an excuse.  This is my favorite dish.  It's called soondobu jigae in Korean.  I could eat this all year round and have been known to (even on sweltering hot summer days).  But this soup is particularly good when it's cold out - it hits the spot and immediately warms you up!  And my personal motto when it comes to tofu soup is "the redder, the better."  I love it extra, extra spicy! 

There is a Korean restaurant by the name of So Gong Dong in northern New Jersey infamously known for their tofu soup.  And for good reason.  It's amazing!  James and I have tried others, and they just don't compare.  There's something about the tofu itself, but we're certain they add some top-secret, special ingredient to its broth.

I was determined to find out what.

So I began my quest by researching recipes online in an attempt to replicate the flavor of So Gong Dong's soup, and nothing came close.  I could never get it right.  I had nearly given up on the idea of ever making homemade tofu soup again.

Until one day at the Korean market, I laid eyes on this:

The tofu broth seasoning.

{ the secret ingredient? }

It certainly couldn't hurt to try.  The package includes 3 packets of seasoning powder and seasoning oil and for only $3.49.  I will preface by saying that I tried following the instructions on the package but found the flavoring pretty weak.  So I had to improvise and try out a few different variations.  And I think I finally found one I like (recipe below).

I'm certain this seasoning mix is not So Gong's Dong top-secret ingredient, but if prepared properly, it's great arsenal for making a pretty decent homemade version.  I always keep some in my pantry for days like this.

There are many variations you can make to this recipe.  I love the seafood tofu soup at So Gong Dong, so in the past, I've added uncooked shrimp and clams (make sure to add these once the soup is boiling and cook until clams open and shrimp turns pink).   Or you can add any of these ingredients:  sliced pork, beef, kimchi, or enoki mushrooms. 

Spicy Korean Tofu Soup (Soondobu Jigae)

Ingredients

• 1 package of 1lb soft tofu (NOT silken - it gets too mushy)
• 1 package Pulmone Tofu Broth Seasoning
• 3 cups water
• 1/2 tablespoon sesame oil
• 1 scallion, sliced in small pieces
• 1 teaspoon garlic, finely chopped
• 1 egg, uncooked
• 1/2 tablespoon of beef or fish flavor soup stock ("dashida") - add more to taste*
• 1/2 tablespoon Korean hot bean paste ("gochujang") - add more to taste*
• 1/2 tablespoon crushed red hot pepper ("gochukaru") - add more to taste*

[*When I first started making Korean food, I asked my mother for measurements in her recipes and she always told me there are no measurements.  You just taste it and add more or less and decide what tastes good.  Of course, this was not very helpful to me at the time, but she was right.  So these are just guidelines; I always end up adding a little more of each).

Directions:

1. To prepare seasoning, mix 1 cup water, one package of Tofu Broth seasoning (powder and oil), and hot bean paste in a bowl.  Set aside.
2. Cut up tofu into small cubes. 
3. Place cubes in the seasoning mix and stir gently; be careful not to break up the tofu pieces (I find this step of soaking the tofu in the mix helps ensure the flavoring seeps in).  Set aside.
4. In a pot, stir-fry the garlic and sesame oil over medium heat until lightly browned.
5. Add the bowl of seasoned tofu to the pot, stir with the garlic, and cook over high heat for a few minutes; stir occasionally.   (This is another step I take to ensure better flavoring.  I find that if you add all the water right away, it loses some flavoring).
6. Add 2 more cups of water and cook until boiling (if you prefer more soup, add more water).
7. Add the beef or fish flavor soup stock and the crushed red hot pepper.  Add more of each to taste if necessary.
8. Add uncooked egg to the soup and stir until cooked.
9. Sprinkle with scallion and it's ready to serve. 

You can also make a non-spicy version of this soup, but really, what would be the fun in that?  :)

If you try this, I'd love to hear what you think and what modifications you would or did make.

Vanilla Cookie Sandwiches with Buttercream Frosting

{ cookie sandwiches with peppermint and toffee }

Although it's hard to find the time with two little ones, I love baking and trying new recipes when I can.  And I love baking even more when my son lends a hand!  Today CJ and I made these delights.  I got the recipe from Better Homes & Gardens Ultimate Cookie Book (one of my favorite cookie recipe books).

I love that the cookie itself is soft, chewy, and has just a hint of sweetness (which is perfect for the kids!).  When paired with the buttercream frosting, it gives it that perfect sweet guilty pleasure (perfect for the grown ups!).  The crushed candy adds a nice crunch.  I used peppermint candy canes and Heath toffee bars.


Vanilla Cookie Sandwiches with Buttercream Frosting
(from Better Homes and Gardens Ultimate Cookie Book)

FOR COOKIES
{ Prep time:  30 min  Chill:  2 hr  Bake:  6 min per batch
Makes:  about 30 sandwich cookies }

Ingredients
1/2 cup butter, softened
1 3-ounce package cream cheese, softened
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 1/2 teaspoons vanilla
2 3/4 cups all-purpose flour
Sugar (optional)
1 recipe Buttercream frosting (below)
Crushed candy of choice

Directions
1.  In a large mixing bowl beat butter and cream cheese with electric mixer on medium speed for 30 seconds.  Add the 1 cup sugar, the baking soda, and salt.  Beat until combined, scraping sides of bowl occasionally.  Beat in eggs and vanilla until combined.  Beat in as much of the flour as you can with the mixer.  Stir in any remaining flour.  Divide dough in half.  Cover and chill dough about 2 hours or until easy to handle.
2.  Preheat oven to 375 degrees.  On a lightly floured surface, roll half of the dough at a time until 1/8 inch thck.  Using a 1 1/2-inch round cookie cutter, cut out dough.  Place cutouts 1 inch apart on an ungreased cookie sheet.  If desired, sprinkle cutouts lightly with additional sugar.  Bake for 6 to 7 minutes or until bottoms are light brown.  Transfer to a wire rack; cool.
3.  Spread buttercream frosting onto the bottom halfs of the cooled cookies.  Top with the remaining cookies.  Roll edges in the crushed candy.


FOR BUTTERCREAM FROSTING
{ Start to finish: 10 min  Makes:  about 2 1/2 cups }

Ingredients
1 cup butter, softened
2 teaspoons vanilla
4 cups powdered sugar
2 to 4 tablespoons milk

Directions
In a bowl beat butter with an electric mixer on medium speed until fluffy.  Add vanilla.  Beat in half of the powdered sugar.  Beat in 2 tablespoons of the milk.  Beat in the remaining powdered sugar until smooth.  Beat in enough of the remaining milk to make a frosting of spreading consistency.

FOR THE CANDY COATING
Crush candy of choice (candy canes, peppermint candies, Heath toffee bars).  Easiest way to do this is to put the candy in a ziploc bag and crush with hammer.  Once the cookie is assembled, roll the edges in the crushed candy.

The end result?

An enthusiastic thumbs up from my taste testers!

Spicy Chicken Teriyaki

{ spicy chicken teriyaki.  it's what's for dinner.
the beautful ceramic bowl was handmade by my talented friend, olivia. }

Who doesn't love a good bowl of teriyaki over rice?  Chicken is my favorite, but the beauty of teriyaki is you can easily change it up with beef, seafood, tofu, whatever your heart desires (well, not really but you get the point).

The secret to this teriyaki?

These three ingredients:

- Korean hot bean paste (available at Asian supermarkets)
- Red pepper flakes
- Mr. Yoshida's marinade (available at Costco)

They do all the hard work for you.  All you have to do is add the protein and vegetable of your choice.

Directions:

Cut up chicken breasts into cubes.  Dice onions.  Place chicken and onions into a bowl.  Pour the Yoshida marinade over the chicken until it covers completely. 

[If you want to make a non-spicy version (particularly for kids), transfer a portion of the mix to another bowl before adding the bean paste and red pepper flakes.]

Add a spoonful (or two) of the bean paste to the marinated chicken and mix.  Spinkle with red pepper flakes (add more if you like it with a real kick!).  Mix and then refridgerate overnight (you can also cook right away but letting it soak in the marinade allows a richer flavor).

Once you're ready to cook, pour a little vegetable oil into a frying pan placed over medium-high heat.  Pour the marinated chicken and onion into the pan.  Cover and mix occasionally.  Once chicken is almost cooked through, add frozen or fresh vegetables (broccoli, peppers, and baby corn).  Cook until vegetables are tender.

Pour the teriyaki over a bowl of rice and dinner is served.

Mr. Yoshida's marinade is also perfect for an easy and quick way to make galbi (Korean marinated shortribs). It turns out amazing every time!