... Chicken and Black Bean Nachos

Besides the company I had and Beyonce's half-time performance, this was one of the major highlights of Super Bowl XLVII (or 2013 for those of you who, like me, can't keep track of all the Roman numerals).  It certainly kept us preoccupied during the black out.

I found the recipe on Pinterest and am so glad I did.  I know, Shock! Awe! Taylor made a recipe from Pinterest!  Not only was it quick and easy to put together, it was delicious and even "healthier" than standard nachos.  And that'll make you feel a little less guilty about chowing down on nachos while watching Beyonce rock it in a skin tight leather number.

Chicken and Black Bean Nachos
serves 6 appetizer portions

6 oz tortilla chips
1 can (16 oz) black beans, rinsed and drained
1 1/2 cups shredded Monterrey Jack cheese
1 cup cooked chicken, shredded
1/2 red onion, diced
juice of 2 limes
1/2 cup light sour cream
chopped cilantro
salsa (either fresh or your favorite bottled salsa)
pickled jalapenos

Preheat the oven to 425 degrees.  Arrange the chips in a single layer on a large baking sheet.  Spoon the beans evenly over the chips, then top with the cheese, chicken, and onion.  Bake for 15 to 20 minutes, until the cheese is fully melted and bubbling.  Remove.

Combine the lime juice, sour cream, and cilantro.  Spoon over the nachos.  Top with the salsa and jalapenos.

Taylor's Notes:
Hello Rotisserie Chicken!  It's been a while, but one of my favorite short-cuts is back and perfect in this quick and easy recipe.  The sour cream / cilantro mixture was really great on top, but you could certainly leave the cilantro out if you don't like that sort of thing.  

Enjoy!

... Mango Salsa

Look at this gorgeous color!  Doesn't it look like Summer?  Or at least Florida in the winter?  Regardless of the time of year or location you're in, if you can find a ripe mango you should make this salsa.

And then put it on fish like this...

Mango Salsa

serves 2-4

1 large ripe mango, peeled, pitted, and diced

1/2 red bell pepper, diced

2 tablespoons minced red onion

1 tablespoon chopped fresh cilantro

1 jalapeno pepper, seeded and minced

2 tablespoons lime juice

1 tablespoon lemon juice

salt and pepper to taste

Combine all the ingredients, except the s&p, and toss well.  Season to taste with salt and pepper, and refrigerate until ready to serve.

Taylor's Notes:

Again, Mom made this one.  It was the perfect topping for fresh caught Florida Grouper.  It was also great as a snack with tortilla chips the next day.  It'd be great on several types of fish, shrimp, scallops, even chicken.

Know what else is great?  This... for dessert.

Enjoy!

*Please excuse my use of Instagram photos... the food really was beautiful and delicious even without the filters...

... Hot Crab Cheese Dip

Vacation.  It's a wonderful thing.  Especially when it's spent in sunny Florida at the end of January.  I don't know about you, but I say 78 degrees is way better than 8 any day.  We enjoyed the beautiful weather by cooking at our home away from home one night and made this recipe as an appetizer.  It was delicious and I'll definitely make it again... if only to remind me of warmer temps in the middle of winter.

Hot Crab Cheese Dip
serves 8

8 ounces light cream cheese, softened
1/2 cup light mayonnaise
1/4 cup (1 ounce) grated Parmesan cheese
2 tablespoons skim milk
4 scallions, sliced
1 tablespoon lemon juice
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1 pound lump crab meat, flaked
1/4 cup (1 ounce) grated Parmesan cheese
1/4 cup chopped fresh parsley

Preheat the oven to 350 degrees.  Combine the cream cheese, mayonnaise, 1/4 cup Parmesan cheese, skim milk, scallions, lemon juice, Tabasco sauce, Worcestershire sauce and garlic salt in a bowl and mix well.  Fold in the crab meat.

Spoon the crab meat mixture into a shallow 6-cup baking dish sprayed with nonstick cooking spray.  Sprinkle with 1/4 cup Parmesan cheese.  Bake for 30 minutes or until light brown.  Let stand for 5 minutes and sprinkle with parsley.  Serve warm with tortilla chips.

Taylor's Notes:
To be honest, Mom made this.  All I did was bake it and eat it.  But, boy, was it delicious.  It probably didn't hurt that we ate it on the deck of the house we rented for our family vacation in Key Largo, Florida while overlooking the ocean and enjoying the sunset.  I mean, I'm sure it'd be just as good if you ate it in your living room.  In the middle of winter.  Really, I'm sure it would.  

If I remember correctly, Mom made this early in the day and kept it in the refrigerator while we were out playing.  We set it out about 20 minutes before sticking it in the oven to bake.  

I just realized - only by looking at the photo - that we (ahem, I) didn't add the parsley before serving.  Oops.  #garnishfail

Enjoy!

... a Baby Shower!

My sister is having a baby... there's no better reason to celebrate!  Two of our best friends siiisters and I hosted a shower for her and it couldn't have been more fun!  Thanks to Pinterest (I know, it's kind of an obsession), we found great baby (sized) brunch foods, a fun idea for a Mimosa Bar (hey, who says you can't toast the mother-to-be?), and some cute decorating ideas.

{clockwise from top alongside decorations: chocolate dipped strawberries, sweet elephant sugar cookies, silverdollar pancake stacks, mini cinnamon rolls, a make-your-own mimosa bar, 

grandma norma's fruit cups}

It was a great time with fun family and friends and Baby E was certainly spoiled!  We're all so excited for him to arrive!

Chocolate Dipped Strawberries are a piece of cake.  Be sure to wash your strawberries and let them dry completely before dipping them into melted chocolate almond bark.  We sprinkled ours with brightly colored nonpareils.  Set the dipped and decorated strawberries on wax paper to cool and set.

Connie's Cookies makes delicious and adorable decorated sugar cookies.  We've been a fan since we were kids, so it only made sense that we share the love with super cute elephants as a small gift for the guests.

Who wouldn't love a miniature stack of pancakes?  Skewer your favorite recipe with a couple of blueberries, drizzle with real maple syrup, and just try to not eat your weight in stacks.

Know what's better than a cinnamon roll?  Miniature cinnamon rolls that are just a little to easy to pop in your mouth.  Click here for a simple recipe that's sure to be a hit.

My sister may disagree, but I'd say that one of the most fun things at the shower was the make-your-own mimosa bar.  It was one-stop shopping for us where this was concerned and the stop of choice was Trader Joe's.  Fresh fruit - we chose strawberries, blueberries, and raspberries - fruit juice - peach, cranberry, blackberry - and Prosecco.  What combinations can you come up with?

And, in case that's just not enough, we also served Frozen Fruit Cups.  Grandma Norma always had these at the ready for me and Kate anytime we'd visit her.  They're perfect for kids and adults the same and, with a quick zap in the microwave, make for a perfect breakfast-on-the-go.  There's just something that makes your day go better when you start it off with sweet memories.

1 large (12 ounce) can frozen orange juice, thawed

2 cups sugar (absolutely optional - and is actually better without... at least as an adult)

1 large can apricots, chopped and drained

1 large can crushed pineapple, drained

2 tablespoons lemon juice

1 cup water

6 bananas, chopped

Mix all ingredients and freeze in muffin cups, wine-sized small Solo cups, or, for a special occasion, darling pedestal cups.

Enjoy!

As I mentioned above, the four of us are more than friends - we're siiisters.  Can't you see the resemblance?

{Lindsay, Taylor, Ashley, Kate}

And two of the four of us are pregnant (or were at the time of the actual shower!)  We got to welcome Ashley's baby, Bennett, to the family this weekend.  He joins his two brothers, Quinn and Owen.  Once Baby E arrives, he'll join his brother, Mason, and we'll have five - FIVE! - nephews... and we couldn't be happier!

How cute are they?!?  Love my siiisters!

... Pineapple Mango Salsa

Oh, Summer, with all of your delicious, fresh flavors and reasons to get together with friends... a reason in and of itself to make a tasty snack.

This salsa pairs great with lightly salty tortilla chips - use blue corn for even more color! - or, as with most fresh salsas, as a great partner to chicken or fish.

Pineapple Mango Salsa
serves 8

1 whole pineapple, peeled and diced
1 whole mango, diced
1/2 whole medium red onion, finely diced
1 whole jalapeno, seeded and diced
fresh cilantro, chopped
1 whole lime, juiced
dash of kosher salt
dash of granulated sugar (optional)

Combine diced pineapple, mango, red onion, jalapeno, and cilantro.  Squeeze in lime juice and add salt and sugar if needed.  Stir to combine.  Serve within an hour with tortilla chips or on top of chicken or fish.

Taylor's Notes:
It's really as easy as that... and really really tasty.  Thanks Pioneer Woman!

Enjoy!

... Creamy Avocado Dip

This delectable little snacker is brought to you by me (with love) via Pinterest (of course) via Two Peas and Their Pod (how cute is that name?).

It's every bit as good as guacamole, with a brighter flavor and it's just as quick to whip up.  I'm pretty sure this will become a staple in my house this summer!

Creamy Avocado Yogurt Dip
serves 4

1/2 cup plain fat-free Greek yogurt
2 ripe avocados, peeled and seeded
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped, seeded jalapeno
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
s&p to taste

Place the yogurt, avocados, garlic, cilantro, jalapeno, lime juice, and cumin in blender or food processor.  Mix until smooth.  Season with salt and pepper to taste.

Serve with pita chips, tortilla chips, or fresh cut veggies.

Taylor's Notes:
Although I did roughly chop the garlic and jalapeno, I didn't worry about how fine of a chop since they were going straight into my food processor.  I used the juice from two small limes and really eyeballed the cilantro and jalapeno.  Just taste it and add more or less depending on what flavors you like best.  And I dare you to not go through an entire bag of pita chips just so you can eat as much of this as possible.  Yep, it's that good.


Know what else is good?  Using it as a spread on a turkey sandwich with Provolone, tomato, sprouts, and a little bacon.  Want proof?  Take a look at this...

Enjoy!

... Chocolate Cake S'mores Cookies

There's something about s'mores that everyone loves.  Everyone.  I mean, really, have you ever met someone who doesn't like s'mores?  If you have, you're probably not friends with them anymore because, let's be honest, there's something not right about that.  

Oh boy, I got a little carried away there.  Sorry about that.  But, come on, look at those cookies and tell me you don't love s'mores.  Based on this recipe, I know Jenny over at Picky Palate does.

Chocolate Cake S'mores Cookies
makes about 3 dozen cookies

1 box Devil's Food cake mix
2 eggs
1/4 cup brown sugar
1/2 cup melted butter (1 stick)
3 Hershey's chocolate bars, cut into rectangles
1 1/2 cups mini marshmallows
1 1/2 cups graham crackers, cut up into small pieces

Preheat oven to 350 degrees.  In a large bowl, mix the cake mix, eggs, brown sugar, and butter until combined.  With a medium cookie scoop, scoop dough onto a silpat or parchment-lined baking sheet.  Press cookies into little discs to flatten slightly.  On each cookie press a chocolate bar, a couple marshmallows, and a couple graham cracker pieces.

Bake for 11-13 minutes or until cooked through.

Remove and let cool on baking sheet for 5 minutes before transferring to a cooling rack.

Taylor's Notes:
These couldn't be easier to make or more fun to share.  I crumbled a few graham crackers and sprinkled them over the cookies before baking them to add just a little more crunch.  I think it might be fun to torch the marshmallows a little bit after the cookies come out of the oven, but I'm that girl who loves to char her marshmallows over the fire.  ;)


Enjoy!

... Insanely Good Blueberry Oatmeal Muffins

I think I've made it pretty clear how much I love baked goods and my feelings certainly don't falter when it comes to blueberry muffins.  Especially if they're dubbed 'insanely good'.  I mean, who could resist that proclamation?  

When you pair that with something that's good for you... or at the very least not bad for you... (thankyouverymuch Skinny Taste!) you've got one great recipe and one insanely good breakfast treat.

Insanely Good Blueberry Oatmeal Muffins
makes 12

1 1/2 cups Quaker quick oatmeal
1 cup unsweetened almond milk (or skim milk)
1/2 cup brown sugar, packed
2 tablespoons agave (or sugar, honey)
1/2 cup unsweetened applesauce
2 egg whites
1 tablespoon oil
1 teaspoon vanilla extract
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries
baking spray

Preheat oven to 400 degrees.  Line a muffin tin with liners and lightly spray with oil.

Place oats in a food processor or chopper and pulse a few times.  Soak oats in milk for about 30 minutes.

In a medium bowl combine brown sugar, agave, applesauce, vanilla, egg whites, oil, and mix well.

In a third bowl combine whole wheat flour, salt, baking powder, baking soda, and whisk to combine.

Combine oats and milk with sugar, applesauce mixture and mix well.  Slowly add in the dry ingredients and mix until just incorporated.  Fold in blueberries.

Spoon into the muffin tin and bake for 22-24 minutes.

Taylor's Notes:

I have a sinking suspicion these will become a staple at my house.  Won't you join me?

Enjoy!

... Garlic Toasts with Cherry Tomatoes, Basil, & Goat Cheese

I don't know about you, but I am loving this early Spring / Summer we're having.  I know it'll most likely be like an inferno this summer, but right now I'm soaking up the gorgeous, sunny 80 degree temps we have in Kansas City.  And getting to use fresh produce like this certainly doesn't hurt...

I made this for wine club last night and it was a huge hit.  Really easy to prepare and the perfect size to bite on with a crisp glass of Sauvignon Blanc while sitting outside with some of your most fun girlfriends... heaven.

Garlic Toasts with Cherry Tomatoes, Basil, & Goat Cheese
serves 6-8

2 cups cherry tomatoes, preferably a mix of red and yellow, stemmed and halved
2 tablespoons thinly sliced fresh basil
1 tablespoon extra-virgin olive oil
1/2 baguette, cut into 16 slices about 1/4-inch thick
3 large cloves garlic, peeled and cut in half lengthwise
1/4 cup olive oil
3 ounces mild goat cheese, at room temperature

In a bowl, combine the tomatoes, basil, and extra-virgin olive oil and toss to mix well.  Let the mixture stand at room temperature for at least 30 minutes and up to 1 hour.

Preheat oven to 400 degrees.

Arrange the bread slices in a single layer on a baking sheet.  Rub the garlic halves over one side of the bread and brush lightly with the olive oil.  Bake until golden brown and crispy, about 5 minutes.

Spread each toast with the goat cheese, top with a spoonful of the tomato mixture, and serve at once.

Taylor's Notes:
This was really easy to make and is the perfect appetizer or snack for Spring and Summer.  I followed the recipe except that I minced and mashed the garlic cloves with a little kosher salt and added it to the goat cheese rather than rubbing the cloves on the toasts.  Either way would be delicious, but I was with a group of garlic-lovers so we opted for the choice that would give us more flavor.  Good thing we didn't have dates that night!


Enjoy!

... Chocolate Stout Cupcakes with Bailey's Irish Cream Cheese Frosting

When a recipe calls for these two things as main ingredients, you should be quick to find a reason to make said recipe.  Lucky for me, St. Patty's Day is right around the corner.  

Those little bottles above, accompanied by a little cream cheese and powdered sugar, make the most incredible frosting.  I actually wondered aloud to myself... to my dog... to myself (which is worse?) why you wouldn't make this frosting for anything and everything you'd want to frost?  Trust me.  I don't lie.

Those scrumptious little guys below may not be as cute as Gina's, but I can only believe that they're every bit as delicious.  Oh, did I mention that Gina is the brilliant mind behind the blog Skinny Taste?  Yep, you read that right... these cupcakes won't even make you feel guilty!  Now who's the lucky one?

Chocolate Stout Cupcakes with Bailey's Irish Cream Cheese Frosting
serves 12

For the Bailey's Frosting:
5.5 ounces 1/3 less fat cream cheese, softened
1/2 cup powdered sugar
4 teaspoons Bailey's Irish Cream

For the cupcakes:
3/4 cup + 1 tablespoon sugar
1 cup flour
7 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 egg
1/2 cup stout
4 ounces unsweetened apple sauce
1/4 cup unsweetened vanilla almond milk
1/4 cup reduced fat sour cream
1 teaspoon vanilla
1 1/2 tablespoons canola oil
cooking spray

Combine all the frosting ingredients in a medium bowl and mix until smooth with an electric mixer.  Refrigerate until ready to use.

Preheat oven to 350 degrees.  Line a cupcake tin with 12 liners and lightly spray liners with oil (to prevent sticking).

In a large bowl, sift together all the dry ingredients : sugar, flour, cocoa powder, salt, and baking soda.

In a medium bowl, combine the wet ingredients (egg through canola oil) and beat until smooth.

With a mixer, slowly add the sifted flour mixture to the wet ingredients and mix until just combined.  Pour into cupcake liners and bake 30 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool completely before frosting.

Taylor's Notes:
The only switch up I made to this recipe was using vegetable oil instead of canola oil.  I'm sure it makes a difference in the nutritional value (although at only 1 1/2 tablespoons I can't imagine it's huge), but I couldn't tell that it made a bit of difference in the taste.  


I found the Double Chocolate Stout at my fave liquor store, but Gina mentioned she found her's at Trader Joes.  If you can't find it anywhere, I would bet that any dark stout would do.  I even saw a Mocha Stout at my store... mmm, coffee and Bailey's.  It just makes sense.  


Enjoy! 

... Cranberry Bars

Happy Holidays!  My (beautiful) sister made these for our family to snack on during Christmas weekend and they were delicious.  Perfect for a late-night snack, breakfast on Christmas morning, or, well, breakfast the day after Christmas.

I couldn't resist making them for my (amazing) neighbors.  Hence the reason I don't have a picture of these actually cut into bars.  It's all I could do to not dive into one... especially when they were hot out of the oven.

I hope you all had the merriest of holidays and have a happy happy happy new year!

Cranberry Bars
serves 15 (at least!)

1 (12 ounce) package whole cranberries
1 cup white sugar
3/4 cup water
1 package yellow cake mix
3/4 cup butter, melted
2 eggs
1 cup rolled oats
3/4 cup packed light brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon

In a saucepan over medium heat, combine the cranberries, white sugar, and water.  Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes.  Remove from heat, and set aside to cool.

Preheat the oven to 350 degrees.

In a large bowl, mix together the cake mix, melted butter, and eggs. Stir in the oats, brown sugar, ginger, and cinnamon.  Set aside about 1 1/2 cups of the mixture and spread the rest into the bottom of a 9x13 inch baking dish.  Pack down to form a solid crust, getting it as even as possible.  Spread the cooled mixture over the crust.  Pinch off pieces of the remaining mixture and place evenly over the cranberry layer.

Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.  Cool in the pan for about 40 minutes before slicing into bars.

Taylor's Notes:
These are so easy, so good, and make your house smell amazing while they're baking and cooling.  Win. Win. Win.


I cooked the cranberries for 20 minutes and the bars for 35 minutes.  They're delicious cool and amazing when they're warm... say, for breakfast... with coffee.  Mmmm, now I'm wishing I had bought two bags of cranberries.


Enjoy!

... Peanut Butter & Nutella Swirl Cookies

How could I possibly not make these cookies after reading the name of them?  Peanut Butter... Nutella... Cookies... how could anything be bad about that?  Well, let me tell you... nothing, that's what.  Absolutely nothing.

Are you on Pinterest?  If you aren't, save yourself.  If you are, I'm guessing you're as addicted as I am.  I've made a few things that I stumbled across on that site, but this by far takes the cake cookie.  

Peanut Butter & Nutella Swirl Cookies


1/2 cup unsalted butter, softened
3/4 cup smooth peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1/4 cup Nutella

Preheat oven to 350 degrees.

Combine butter, peanut butter, sugars, egg, and vanilla.  Mix until well blended.

Add flour, baking soda, and salt.  Drizzle Nutella on top of the dough, then swirl it through the dough with a butter knife.

Chill dough 15 minutes in the refrigerator.  Roll into balls by hand.  Place on parchment lined cookie sheet.  Using a fork, press down the balls to flatten slightly.  Bake until edges are very lightly browned (about 7 to 10 minutes).

All to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.

Taylor's Notes:
The only thing, and I mean the only thing, I would change about this recipe would be to add more Nutella.   Not a lot more, maybe 1/3 cup total, but I would definitely add more.  I mean, really, how can you have too much Nutella?


Enjoy!

... treats, not tricks

I don't know about you, but I've always been a 'treats' girl myself.  They're so much nicer than tricks, don't you think?  Last year I made these little gems and the year before I topped them with a candy corn... cute, right?  Whether you have a lot of time to spare or just a little, there are a lot of fun ways to treat the special people in your life... and if you do, maybe they won't trick you!

Ghost Cookies
1 package Nutter Butter cookies
1 package vanilla Almond Bark
mini chocolate chips

Dip each cookie in melted almond bark to coat and shake off the excess.  Place the covered cookie on a sheet of wax paper to harden, being sure to add two "eyes" before it does.

Taylor's Notes:
I really have no idea where I learned this, but these little ghosts are always a hit when I make them.  Here's my one bit of information, though.  Definitely use Almond Bark.  It melts better and tastes better than the other brands and it's cheaper, too.  Win Win.  When you're melting the bark, do it over a double-boiler and you'll have a smooth coating on all your cookies.  Just put a bit of water in a small saucepan and bring it to a simmer.  Put the Almond Bark in a glass bowl and place it on the saucepan (make sure the bowl is larger than the saucepan and don't let the water touch the bowl).  Stir it occasionally and you'll be good to dip in no time.


Another Fall / Halloween staple is Candy Corn & Peanut Mix.  Does anyone have a better name for this?  I know there are several variations that include M&M's or other tasty candy, but I prefer the simple mix best. And, if you ask me, the perfect ratio is two peanut halves to one candy corn.

A new favorite I learned this year (thanks to my sister!) is the S'mores Mix.  Put equal parts Golden Grahams cereal, mini marshmallows, and semi-sweet chocolate chips in a bowl, stir them up and Voila! S'mores!  No campfire necessary.

I'm pretty sure these two mixes went over much better with all my friends than a bunch of tricks would any day!

Happy Halloween!

... Blueberry Oatmeal Muffins

Blueberries, oatmeal, and muffins.  Three foods I love separately, but even more together.  These were really easy to make and, although the recipe indicates they're for 12- to 18-month olds (something I'm still trying to figure out), I think they're perfect for breakfast or a snack... whatever your age!

As soon as I finished making the batter, I realized I only had snowman muffin liners.  Considering I'm so completely over winter, I couldn't bring myself to use them.  I've always seen muffins wrapped in pretty folded parchment paper, so after a quick Google search for 'parchment muffin cups', I found this tutorial and decided to give it a shot.

It really was pretty easy (considering I only had 16 to make) and I think the end result is much better than a snowman liner any old day, but especially in April.

Blueberry Oatmeal Muffins
makes 16 muffins

1 2/3 cups quick-cooking oats
3 ounces all-purpose flour (about 2/3 cup)
2.33 ounces whole-wheat flour (about 1/2 cup)
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups low-fat buttermilk
1/4 cup canola oil
2 teaspoons grated lemon rind
2 large eggs
2 cups fresh or frozen blueberries
2 tablespoons all-purpose flour (only needed if using frozen blueberries; omit if using fresh)
cooking spray
2 tablespoons granulated sugar

Preheat oven to 400 degrees.

Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal.  Place in a large bowl.

Weigh or lightly spoon flours into dry measuring cups; level with a knife.  Add flours and next 5 ingredients (through salt) to oats; stir well.  Make a well in center of mixture.

Combine buttermilk and next 3 ingredients (through eggs).  Add to flour mixture; stir until just moist.

Toss berries with 2 tablespoons flour, and gently fold into batter.  Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter.  Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center.  Remove from pans immediately; place on a wire rack.

Taylor's Notes:


I know that with baking you're supposed to be very exact in your measurements, hence the actual weights of flour.  I haven't ever gotten into it that deeply, but I do make sure that my measurements are right on and I've never had any problems.  But, there they are just in case...


If you should choose to take on the parchment muffin liner challenge, here are a few tips I learned.  Spray the muffin tins lightly with non-stick spray.  Ironically, this will help the parchment stick.  It's not perfect, but it does help.  The downside is that the outside of your liners are then a little greasy when you take the baked muffins of the pan.  Be sure to make your folds flat so that the batter doesn't seep between the paper.  And finally, I used a scoop to put the batter into the cups.  Using one hand to hold the paper liner in place and the other to scoop the batter into the cup.  Two scoops per cup was the perfect amount.


These muffins came out very moist and the fresh blueberries are so delicious.  I think I'll attempt to freeze a few because, although they're not too bad for you, I don't think I should polish off 6 or 8 muffins before they go bad.  Swimsuit is just around the corner, you know.


Enjoy!

... Pears with Blue Cheese and Prosciutto

Remember when I wrote about this and I told you that you'd be seeing several upcoming posts as a direct result of it?  Well, here we go!

- ripe, organic pears -

- fresh, crisp arugula - 

It just so happened that I had Wine Club this week and needed a great little appetizer to take.  I stumbled across this recipe and knew it'd be a hit.  When I received pears and arugula in my bitty box delivery, I knew it was the one.  It's kismet, no?

The crisp arugula gets laid over a juicy pear wedge, topped with creamy blue cheese and wrapped with a salty slice of prosciutto.  

It makes quite a bit... but doesn't last for long!

Pears with Blue Cheese and Prosciutto
serves 8

2 pears (such as Bosc or Bartlett), each cut into 8 wedges
2 teaspoons fresh lemon juice
1 cup arugula
3 ounces blue cheese, cut into small pieces
6 ounces thinly sliced prosciutto, cut in half lenthwise

In a large bowl, toss the pears and lemon juice.

Layer a slice of pear, an arugula leaf, and a piece of cheese on a piece of proscuitto and roll up.

Taylor's Notes:


That's about it... it's as simple as it sounds.  Quick to make, quick to disappear.


Enjoy!

... Pea Pesto Crostini

Oh happy day!  A way to make fresh, delicious pesto anytime of year... even when basil isn't readily available.  And, even better, a great way to eat veggies.  Your mom will be so proud.

I'll admit, peas really aren't my favorite veggie.  I'll rarely, ok, almost never, fix them as a side or order them in a restaurant.  So when I noticed this recipe on one of my favorite blogs and realized it came from Giada (bonus!) then read all the rave reviews, I knew I needed to try it.  

And, as you probably know, nearly anything on top of warm, crusty bread is A-Ok in my book.

Now I can officially say I'm a fan of peas... when they're blended with garlic, cheese, and olive oil.  You tell me... who wouldn't want to take a bite out of this?

Pea Pesto Crostini


Pesto:
1 (10-ounce) package frozen peas, defrosted
1 garlic clove
1/2 cup grated Parmesan
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil

Crostini:
8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old*
1/3 cup olive oil
8 cherry tomatoes, halved or 1 small tomato, diced

For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor.  With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes.  Season with additional salt and pepper, if needed.  Transfer to a small bowl and set aside.

For the crostini: Preheat a stove top griddle or grill pan on  medium-high heat.  Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes.  Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.

Top with tomato halves and serve.

*If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree oven until slightly crisp, about 5 minutes.

Taylor's Notes:


Instead of using day-old bread or drying it out as the recipe suggests and toasting them on a griddle, I sliced the fresh baguette into 1/4-inch thick pieces and placed them on a cookie sheet.  I drizzled them with olive oil and popped them into the oven for 5-10 minutes at 350 degrees... just until they were warm and toasty with a little bit of a crunch.


I also added a slice or two of shaved fresh Parmesan to the pea pesto before topping it with half of a grape tomato which gave it even more of that nutty cheese flavor... and gave me an excuse to use my very cool ceramic peeler that I got for Christmas from Dad.  Who, coincidentally, does love peas.


Enjoy!

... Parmesan-Scallion Pastry Pinwheels

'Tis the season for quick and easy appetizer recipes.  These little guys are really tasty and, although a little time consuming, very easy.

Amidst all of the sweets that tend to grace us by the tinsel-covered table fulls, these savory pinwheels will be just what you're looking for.  You know, after one sweet and before the next.

Parmesan-Scallion Pastry Pinwheels

serves 8

1 sheet frozen puff pastry, thawed

1 large egg, beaten

3 scallions, thinly sliced

1/4 cup plus 2 tablespoons grated Parmesan (1 1/2 ounces)

kosher salt and black pepper

Heat oven to 400 degrees.  Line a baking sheet with parchment.

Unfold the pastry and brush with the egg.  Sprinkle with the scallions, 1/4 cup of the Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon pepper.  Roll tightly into a log.  Freeze until firm but still sliceable, about 20 minutes.

Slice the log into 1/4-inch thick rounds and place on the prepared baking sheet.  Sprinkle with the remaining 2 tablespoons of Parmesan and bake until golden brown, 12 to 15 minutes.  Serve warm or at room temperature.

Note: The pinwheels can be baked up to 6 hours in advance; store covered at room temperature.  Alternatively, make and freeze the log, tightly wrapped, up to 1 week in advance.  Let thaw slightly before slicing and baking.

Taylor's Notes:

The toughest part about this recipe was realizing that I hadn't allowed much time to let the puff pastry thaw.  After a little bit of patience, a lot of pacing, and about 20 minutes, the pastry was finally ready to use.  

I only used the green parts of the scallions and felt like I probably could have used one more.  I'm sure if I actually used the entire thing, three scallions would have been plenty.  

If you actually plan ahead (unlike I did), I would recommend leaving the prepared log in the freezer for about 30 minutes.  It'll make slicing much easier and the rolls will stay tighter while they bake.  

These were best when eaten warm and only 'ok' at room temperature.  I'd definitely plan to serve them hot out of the oven if at all possible.

Enjoy!

... Goat Cheese with Pistachios and Cranberries

The title of this recipe couldn't be more true... goat cheese, pistachios, cranberries.  That's it, folks.  That's it and you have one great - and super easy - appetizer for the holidays.

And its colors couldn't be more perfect for the upcoming season.  So grab three quick ingredients, about five spare minutes and you'll have a great little appetizer to take to your next holiday party.

I tried it out on crackers and it was pretty decent.  Well, let me clairfy.  The cheese mixture was terrific.  The cracker and cheese combo was fine.  I think I'll toast some crostini next time and it'll hit the spot.  

Enjoy your holiday season!

Goat Cheese with Pistachios and Cranberries

serves 8

2 tablespoons roasted pistachios, chopped

2 tablespoons dried cranberries, chopped

1 8- to 10-ounce log fresh goat cheese

On a large plate, combine the pistachios and cranberries.

Roll the goat cheese in the fruit and nut mixture to coat.  Serve with crackers or bread.

Note: The cheese can be coated up to 2 days in advance; refrigerate covered.

Taylor's Notes:

I didn't find that rolling the cheese in the mixture really picked up the fruit and nuts quite like I'd hoped, so I ended up just pressing them onto the log.  Worked like a dream - I told you this recipe was easy.  

Enjoy!

... Pepita Granola

Have I mentioned my love for granola?  I've bought it more often than I've made it, but when I made it here and it was really tasty... and easy... and probably so much better for me than the store-bought stuff. 

When I came across this recipe on one of my go-to blogs, I couldn't wait to make it.  It seemed so Fall-ish with its pumpkin seeds, nuts and spices... it was just what I was looking for.

And when it's paired with pumpkin butter and plain yogurt, it's perfection on a crisp Fall morning.

Pepita Granola


3 cups old-fashioned rolled oats
1 cup sweetened flaked coconut
1/4 cup vegetable oil
1/2 cup sliced almonds
1/2 cup chopped walnuts
1/3 cup green (hulled) pumpkin seeds, sometimes called pepitas (not roasted)
1/3 cup packed dark brown sugar
1/4 cup mild honey
pinch cinnamon
pinch salt

1 cup tart dried cherries
1/2 cup dried blueberries
1/2 cup dried pears (1/4 inch dice)
1/2 cup diced dried apricots (1/4 inch dice)
1/3 cup golden raisins

OR

2 3/4 cup mixed dried fruit of your choice

Accompaniment: plain yogurt flavored with vanilla extract, pumpkin butter, or apple butter.

Put oven rack in middle position and preheat oven to 375 degrees.  Stir together all ingredients except the fruit in a large bowl until combined.  Spread mixture evenly on a large (17x12) shallow baking pan lined with parchment paper and bake, stirring occasionally, until golden brown, 30 to 35 minutes, but checking every five minutes after the 15-minute mark because it burns quickly.  Transfer granola, in pan, to rack to cool stirring occasionally, about 45 minutes.

Stir in dried fruit.

Granola keeps frozen (the fruit's moisture softens granola if not kept frozen) in an airtight container, for a few months.

Taylor's Notes:


Ok, she's really not kidding about how quickly granola can burn.  I baked mine just like she said, for 15 minutes, stir, and then check every 5 minutes.  I took it out after 20 minutes... total.  And when I do it over again, I'll probably take it out at 17 1/2 minutes.  It burns quickest at the edges, so be sure to pay close attention to those areas when stirring.


As far as fruit, I used 1 cup of dried figs, halved, 1 cup of dried sweetened blueberries, and 3/4 cup of dried tart cherries.  I'm still on the hunt for dried pears... yum.


Enjoy!

... Pumpkin Butter

Who else is glad the 'Great Pumpkin Shortage of 2009' is a thing of the past?  This girl is, that's who.  And when I found this recipe I knew it for sure.

I don't know what flavor screams "fall!" more than pumpkin.  Add to that brown sugar, and spices like cinnamon, nutmeg, and cloves and you have the makings for one sweet treat.

And why not share the love?  Pack that pumpkin in some cute little jars to give to friends and you'll soon realize you just might need to make another batch... for yourself!

Pumpkin Butter


1 (29 ounce) can pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/3 cups brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg

Juice of half a lemon (or 3 tablespoons lemon juice)

Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well.  Bring mixture to a boil.  Reduce heat, and simmer for 30 minutes or until thickened.  Stir frequently.  Adjust spices to taste.  Stir in lemon juice, or more to taste.

Once cool, pumpkin butter can be kept in an airtight container in the refrigerator.

To preserve: Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top.  Remove air bubbles; wipe jar rims.  Cover at once with metal lids, and screw on bands.  Process in a boiling water bath for 10 minutes.

Taylor's Notes:
After I realized just how quickly I was going through that 'cute little jar' I decided to make another batch.  I'm not quite sure how, but the two batches were totally different.  The first was runny and took forever to thicken up (splattering and making a huge mess in the process) and the second was perfectly thick from the get go.  What I know to be true is that I definitely forgot the lemon juice in the second batch and I may or may not have only added a teaspoon of cinnamon to the first batch.  Don't ask me how... I must have been overcome with the amazing aroma that I wasn't concentrating on the recipe.  But, what I also know to be true is that both the batches taste really great.


I wasn't quite sure how preserving would work, so I called Grandma and got some great advice, as usual.  Follow the recipe to preserve as written above, but instead of processing the jars in a water bath, flip the jars over and let them sit until the metal lid has popped.  If you push down on the lid and it pops back, flip those jars back over and let them sit a while longer.  Just to be safe, I'd recommend keeping the pumpkin butter in the refrigerator, but to be honest it probably won't be around long enough for it to go bad. 


I was able to fill four 8-ounce jars with one batch of the mixture... which made for six lucky friends and just enough left for me.


Enjoy!