Thanksgiving was a complete success!! I enjoyed the sights of the Macy's Thanksgiving Day Parade and successfully fulfilled my goal of stuffing myself to the gills.

My contribution to our Thanksgiving feast was one of my all-time favorites, S'mores Bars! And unfortunately, these ended up being my biggest pitfall. If I had to count, I would guess I ate between 7 to 9 small S'mores bars between Thursday and Friday. (That's a lot!)

And things didn't get any better. Today, my boyfriends mother and I had plans to bake cookies for her work event. We made two different kinds to see what was best. First, we started with Chocolate Peanut Butter Cup Cookies and second, Salted Caramel Chocolate Chunk Cookies. Since the goal was to pick he best cookie to make, I had to step up and be the taste-tester (no that she had to twist my arm.)

My vote was on the Salted Caramel Chunk cookies. They were amazingly great! We baked them in a muffin top pan to get perfect crispy edges. I could have eaten like 5 of these, but I contained myself.

The dueling cookies

Salted Caramel Chocolate Chunk Cookie Recipe:

2 sticks softened butter

3/4 cup granulated sugar

1 cup light brown sugar, packed

2 large eggs

1 1/2 Tablespoons pure vanilla

1/4 cup caramel sauce

3 3/4 cup all-purpose flour

1/2 tsp salt

1 1/2 tsp baking soda

12 oz bag mini chocolate chips

1 1/2 cups chopped good quality chocolate

Directions:

1) Preheat oven to 350 degrees.  In a stand mixer, beat the sugars and butter until well combined.  Beat in the eggs and vanilla until combined. Lastly, beat in the caramel sauce until well combined.

2) Place flour, salt and baking soda into a large bowl; mix.  Slowly add to wet ingredients then fold in the chocolate chips.  (Save chunks for later.)

3) Place about 1/4 cup of cookie dough and place into muffin top cups.  Press down then sprinkle with a pinch or two of sea salt, press chocolate chunks over top, then drizzle with additional caramel sauce.

4) Bake for 12-15 minutes or until just golden around edges.  Remove and let cool for 5 minutes before transferring to a cooling rack.

Chocolate Peanut Butter Cup Cookies:
1 1/2 cups, plus 2 tbsp all--purpose flour
6 tbsp cocoa powder
6 tbsp butter
1/2 tsp baking soda 
1/2 tsp coarse salt 
1/4 cup, plus 2 tbsp creamy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 tsp vanilla extract
2 tbsp milk

2 cups coarsely chopped peanut butter cups, divided
  
Directions:
1) preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
2) In a medium bowl, combine the flour, baking soda, cocoa powder and salt. In the bowl of an electric mixer, combine butter, peanut butter and sugars. Beat on medium-high speed until light and fluffy, about 1 to 2 minutes. Add in egg, vanilla and milk. Blend until smooth. With the mixer on low speed, mix in the dry ingredients until just incorporated. 
3) Add in 1 1/2 cups of chopped peanut butter cups and fold in gently.
4) Using an ice cream scoop (about 3 tablespoons), drop balls of dough onto the baking sheets about 2 to 3 inches apart. Gently press a few pieces of the reserved peanut butter cups on the top of each dough ball.
5) Bake for 12-14 minutes, rotating the pans halfway through baking. Let cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool. 

*Here are a few of my favorite floats and balloons from the parade, for obvious reasons! ;)

Chicken, Cranberry and Almond Quinoa Pilaf

With Thanksgiving being tomorrow, I have made sure to keep a balanced diet over the last few days in preparation for the big day. I know full well that come Thursday, I will be an eating machine! All of my meals this week have been low in carbs and heavy in protein.

Tonight was no different. My friend Lauren is staying over so that we can get up bright and early to watch The Macy's Thanksgiving Day Parade from Times Square. After explaining my pre-turkey day diet plan, we decided to have some fun cooking together.  Tonight's menu: Chicken, Cranberry and Almond Quinoa Pilaf.

The cranberries with the chicken tasted like a little Thanksgiving teaser, which we loved. And the tenderness of the quinoa with the crunch of almond added great balance to the dish. This is definitely a great meal to make when you're limited on time. It's fast and packed full of nutritious flavor!

Recipe:

1 tbsp olive oil

1 shallot, chopped

1 cup uncooked quinoa, rinsed and drained

2 cups chicken broth

1/2 tsp salt

2/3 cups dried cranberries

2/3 cups sliced almonds, toasted

2 pre-cooked chicken breasts, diced into 1/2 inch cubes

Directions:

1) Heat oil in a medium pot over medium-high heat. Add onions and cook, stirring frequently, until just softened, about 2 minutes. Add quinoa and toast, stirring constantly, for one minute.

2) Stir in broth and salt and bring to a boil then reduce to medium low. Cover and let simmer for 10 minutes.

3) Stir in cranberries, cover again and continue to cook until all liquid from the quinoa is completely absorbed, about 8 to 10 minutes. By this time, the quinoa should be tender.

4) Toss in heated chicken breast pieces and almonds. Season with salt and pepper to taste then enjoy!

Pumpkin Snickerdoodle Cookies

One of my favorite things about the holidays is baking! (Duh!) I absolutely love baking anytime of the year so It's safe to say that this time of the year, I bake on over-drive. 

Tonight, I had to whip up a treat for my boyfriend to bring to a work party. Since fall is winding down and winter will soon be upon us, I went with a spin on a traditional favorite: Pumpkin Snickerdoodle cookies. 

This cookie has the perfect mix of sugar and spice and everything nice. (Yes, so corny, but true!) Each bite has a little hint of pumpkin that takes the flavor of the cookie to a totally different level. I was told it was a hit amongst his co-workers, too. ;)

Recipe:
For cookie dough:

3 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
2 sticks butter, at room temperature
1/2 cup light brown sugar
1 cup graulated sugar
3/4 cup pumpkin puree
2 tsp vanilla extract
1 large egg

For cookie coating:
1/2 cup granulated sugar
1/2 tsp ground ginger
1 tsp ground cinnamon


Directions:
1) Combine flour, baking powder, cinnamon, nutmeg and salt in a bowl; whisk and set aside. 
2) In the bowl of an electric mixer, beat together sugars and egg on medium-high until light and fluffy, about 3 minutes. Blend in pumpkin puree. Beat in the egg and vanilla until incorporated. Turn the mixer down to low speed, add in dry ingredients and mix until just incorporated. Cover and chill dough for at least 1 hour.
3) Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. Combine spices for cookie coating, blending until fulling mixed. 
4) Scoop the dough and roll into a ball. (I used a 3 tablespoon ice cream scooper to get the perfect size ball.) Roll dough ball in the cookie coating and place on the prepared baking sheets. Repeat with remaining dough, spacing them 2-3 inches apart. 
5) These need to flattened a bit. To do so, dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mix, and use the bottom of the glass to flatten the cookies slightly. Recoat the glass and repeat. 
6) Bake for 10-12 minutes. Let cool on baking sheets for about 5 minutes then transfer to wire cooling rack. 

Want to kick this recipe up a notch? Make little ice cream sandwiches with 2 cookies and your favorite ice cream flavor. I did - it was great!

Meat Trio Pasta with White Bean and Red Pepper Bruschetta

Preparing a meal for friends and family is always a joy for me. There is no feeling better than sharing my love for food with others around me.

Last night, I had the pleasure of cooking for my boyfriend, his brother and girlfriend. When planning this meal, I knew I had to cook something pretty substantial. Both Christian and his brother eat like 500 pound gorillas. (Seriously!) If I prepared small portions, I would have been in trouble. 

I went with Three Meat Pasta and served it along side White Bean and Roasted Red Pepper Bruschetta. I knew meat, veggies, carbs and cheese would be a hit! Lucky for me, I was right!! After multiple servings we were highly satisfied. 

You have got to try this!

Meat Sauce Recipe:
1 combo pack of ground veal, beef and pork, about 1 1/2 lbs
1/4 cup extra virgin olive oil
1 large onion, diced
1/4 tsp red pepper flakes
6 cloves garlic, minced
1/4 tomato paste
2 28 oz cans of crushed tomatoes in juice
2 28 oz cans of whole pealed tomatoes in juice
2 tsp salt
black pepper
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp rosemary
2 bay leaves  

Directions: 
1) In a Dutch oven, heat olive oil over medium heat. Add pepper flakes and cook for about 15 seconds. Add the onion and cook until golden brown for about 15 minutes, stirring occasionally. 
2) Add garlic to onions and cook until fragrant, about 1 minute. Stir in tomato paste and cook, stirring continuously, for 1 minute. Add the cans of crushed tomatoes then add whole tomatoes, one at a time, crushing tomatoes by hand as you go. Season with 1 teaspoon of salt and pepper to taste. Simmer sauce over low heat, covered.
3) Heat a large skillet over medium-high heat. Add meat, thyme, oregano and rosemary. Season with the second teaspoon of salt and pepper to taste. Break up meat and cook until browned, about 8 minutes.
4) Once cooked through, add meat to the sauce, being careful not to add the fat and drippings from the meat. Cover the sauce and simmer over low heat for about 90 minutes.
5) Season with salt and pepper to taste. 

*Note: This makes a lot of sauce. You will definitely have some left over. Freeze and save for a later date.
 
Now on to our amazing side dish!

Bruschetta Recipe:
1 15 oz can cannellini beans
1/4 cup roasted red peppers, packed in oil
1 tsp fresh lemon juice
1/2 tsp salt
1/2 tsp black pepper
1 clove garlic
3 tbsp olive oil
1 French or Italian baguette

Directions:
1) Turn broiler on to preheat while preparing bruschetta.
2) In a food processor, add beans, red peppers, lemon juice, salt, pepper and garlic. Blend until almost smooth.
3) While food processor is running, slowly add oil and process until creamy.
4) Toast both sides of baguette in broiler. Top with bruschetta and enjoy!

One-Pot Chicken Cacciatore

I rounded out my weekend of cooking with a full-flavored, hearty pot of Chicken Cacciatore. I absolutely loved this dish. The fragrance of the mushrooms, red bell peppers and tomatoes melding together was not only aromatic but enticing, making it really hard for me to not taste-test as I cooked. 

Luckily, I savored enough of the meal to serve over pasta and even had enough extra sauce to freeze for a later date. 

Recipe:
1 chicken (3 to 4lbs), cut into pieces
flour, for dredging
salt and pepper
3 tbsp olive oil
10 oz cremini mushrooms, quartered
1 yellow onion, chopped
1 large bell pepper, seeded and coarsely chopped
4 cloves garlic, minced
1/2 cup dry red wine
1/2 cup chicken broth
1 28oz can diced tomatoes, in juice
3 tsp dried oregano
2 tsp dried thyme 

Directions:
1) Combine flour, 1 teaspoon of salt and 1 teaspoon of pepper. Pat chicken dry and sprinkle with salt and pepper. In batches, dredge chicken pieces in flour mixture, shaking off excess flour.
2) Over medium heat, heat oil in a Dutch oven. Brown chicken in the pan, a few pieces at a time. Cook for about 5 minutes on each side. Remove and transfer chicken to a plate.
3) In the same pan, saute garlic, onion, mushroom and red pepper until just tender. Once tender, add wine and simmer until reduced by half. Next, add the tomatoes, broth and oregano. 
4) Return the chicken pieces to the pan and turn to coat in the sauce. Add the thyme to the sauce and bring to a simmer. Reduce heat to medium-low and cover. Simmer pot for 40 minutes. 

Semi-Homemade Apple Pie

The beautiful finished product!

As promised in my previous post, I have a great semi-homemade apple pie recipe that I tried out on Sunday. It was my first attempt at baking pie, so I kept it simple and purchased roll-out pie crust instead of trying to make my own. Eventually, I will take the time to make a complete pie from scratch, but after two days of cooking and third recipe to follow tomorrow. I figured cutting a few corners wouldn't hurt anyone.

I should be honest and mention that I had no special occasion planned to debut this pie, so instead I picked up a carton of Vanilla Bean ice cream and enjoyed a few pieces of this on my own. It was great! (And the sugar from the combo kept me awake extra late Sunday night.) ;)

Who doesn't love a little Apple Pie a la Mode?

Recipe:
3 lbs mixed apples (I chose McIntosh, Granny Smith and Gala)
2/3 cup granulated sugar
2 tbsp lemon juice
6 tbsp unsalted butter
1 tbsp all-purpose flour, plus more for dusting
1/8 tsp salt
3/4 tsp ground cinnamon
2 disks of 12" pie dough
1 large egg, beaten
sugar, for sprinkling

Directions:
1) Peel and core the apples slicing 1/4 inch thick. Toss with lemon juice and sugar. 
2) Heat 4 tablespoons of butter in a large skillet over medium-high heat. Add the apples and cook, stirring until tender, about 10 minutes. (Be sure not to overcook or you'll end up with mushy pie filling.) 
3) Stir in flour, cinnamon and salt cooking until thickened, about 1 additional minute. Remove from heat and let cool.
4) Roll out 1 disk of dough on a floured surface. Gently, ease into a 9" pie pan. 
5) Add the apples, forming a slight mound in the middle of the pan. Cut remaining 2 tablespoons of butter and scatter on top of apples. 
6) Roll remaining disk of dough. Carefully, lay over the filling pressing the edges of the crust together. Fold overhand pieces under itself and crimp together to seal. 
7) Brush with beaten egg and sprinkle with additional sugar, as desired. Cut a few slits on the top of crust. Chill for 1 hour.
8) Place a baking sheet on the lowest rack in the oven and preheat to 425 degrees for 30 minutes. (You oven should be preheated before the time is up, but continue the process until 30 minutes has passed.) 
9) Once oven and baking sheet are heated, place pie on the baking sheet. Lower the temperature of the oven to 375 degrees and bake until golden brown, about 1 hour to 1 hour, 10 minutes. (If the edges of the pie start to brown quickly, create a foil-covering and place atop edges of the pie.)
10) Let cool and enjoy!!

Chicken and Rice Soup

A little bowl for me, and a jumbo bowl for the man of the house.

Sunday, my inspiration continued and I whipped my first pie from scratch (post to come) and a new homemade favorite; Chicken and Rice Soup. Again, thanks to my friends at Costco, I was able to use rotisserie chicken to make this soup easy to prepare and incredibly hearty. I also had left-over celery, onion and carrots from my Cassoulet recipe from the day before. I was cooking in no time (and spent very little money to do so.)

Recipe:
1 tbsp olive oil
2 cups shredded rotisserie chicken 
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, cut diagonally, into 1/4 inch slices 
3 ribs celery, halved then cut diagonally into 1/4 inch slices
1 tbsp thyme
1 bay leaf
2 qts chicken broth
1 cup water
1 cup brown rice
salt and pepper to taste

Directions:
1) In a Dutch oven over medium heat, add olive oil, onion, garlic, carrots, celery, thyme and bay leaf. Cook, stirring occasionally for about 6 minutes, until veggies are softened. 
2) Add in chicken broth and water. Bring to a boil. Add the rice and chicken then season with salt and pepper.
3) Cook on medium-low heat until the rice is tender, about 30 minutes.