Best of 2011

2011 isn’t really a year that I want to remember, but looking back on what I’ve posted – I have made some pretty yummy things.  I’ve also been making lots of my old favorites – so I haven’t had as much new content on the blog this year.

I’ve definitely seen an improvement in my photography as I work my way though understanding my dSLR.  I hope that 2012 brings many more delicious treats and healthy dinner ideas to share with you!  Here’s a year-in-review of my favorite recipe (or recipes) from each month this year.  I don’t know about you – but I can’t wait to ring in 2012!

January – Sponge Candy

Living in Buffalo, NY sponge candy is considered a staple candy.  I’m glad I found a recipe that others can enjoy if they can’t get sponge candy as easily as I can.

February – Chocolate Macarons & Thin Crust Pizza

My first and only (I definitely need to change that this year!) attempt at French Macarons.  They were amazing and I was so happy they turned out so perfectly. 

Thin crust pizza – I seriously need to make this again STAT.  Crispy, chewy crust and so satisfying.

March – Chicken lo mein

This has become one of my go-to easy weeknight meals.  I’ve discovered these lo mein noodles at my grocery store – and this meal is even easier since I just have to defrost the noodles and not boil them separately.  I’ve made this meal more times than I can count – and I haven’t ordered Chinese take-out since! 

April – Double Chocolate Chip Cookie Dough Ice Cream

I love anything cookie dough and I love anything ice cream – so this was a no-brainer.  Almost too good to be true…

May – Meyer Lemon Cookies

I travelled for work a ton in May – so I didn’t do a lot of cooking or blog posting.  But I did discover my love for Meyer lemons – and these cookies were a great example of a way to use them. 

June – Chocolate Peanut Butter Squares

This is a family recipe that I’ve enjoyed my entire life – and finally got around to posting on the blog.  I like to keep leftovers in the freezer and eat them straight out of the freezer – it’s a reese’s cup, but better.

July – Strawberry Shortcakes

July was my month of almost exclusive strawberry desserts – and shortcakes were my favorite way to enjoy them.   It doesn’t feel more like summer than fresh shortcakes and fresh, local strawberries.  Luckily I still have some more in my freezer to enjoy over the winter.

August – Lemon Tuna Pesto Salad

This is one of my husbands favorite pasta salads – fresh tomatoes, fresh pesto, tuna and lemon.  It’s the perfect summer salad – I can almost feel the summertime heat just thinking about this dish. 

September – Santa Fe Burgers & Peach Brown Sugar Ice Cream

These burgers were a surprise hit with me – and turned out to be one of my new favorite burger recipes.  I can’t wait until its warm enough to grill outside again.

Peaches are my favorite fruit – so peach ice cream never fails me.  The brown sugar was the perfect compliment to perfect summer peach.

October – Chicken with tomato-herb pan sauce

Just seeing this photo again made me add this on the menu for next week.  I forgot how much we loved this and how flavorful it was with just a few ingredients. 

November – Chocolate Peanut Butter Cupcakes

Easily one of the richest desserts of the year – but completely worth every.single.calorie.

December – Dutch Apple Pie

My new staple recipe for apple pie – I know I can never try another recipe after tasting this one.

Thanks for reading – and here’s to a great 2012!!!! 

Chocolate Chip Cookie Dough Fudge

It’s holiday time!  I hope everyone is having fun baking new and old recipes.  I knew the second I saw this recipe that it would be a hit with pretty much anyone who tried it.  I found myself eating the edges as I was cutting it – and it is highly addictive.   

This recipe has now been added to my chocolate chip cookie dough obsession – along with truffles, ice cream and cupcakes.

It’s impossible to not want more cookie dough. It’s not to late to add this one to your holiday baked goods.  Enjoy and Happy Holidays!

Ingredients

• 1 3/4 cup sugar
• 3/4 cup brown sugar
• 1/2 cup heavy cream 
• 1/4 cup milk
• 1 Tbsp. corn syrup
• 3/4 tsp.  kosher salt
• 2 Tbsp. unsalted butter
• 1 tsp. vanilla extract
• 1/2 cup flour
• 1/3 cup mini semi-sweet chocolate chips

Directions

1. Spray an 8x8 inch  baking dish with cooking spray and set aside.

2. In a 3-quart saucepan, combine the sugars, cream, milk, corn syrup and salt.  Cook over medium heat, stirring occasionally, until the mixture reaches 242 degrees F (i.e. the soft-ball stage). 

3. Remove from heat and stir in the butter, vanilla, and flour.

4. Pour the mixture into the bowl of a stand mixer fitted with the paddle attachment, and allow to cool until it reaches 110 degrees – it takes about 20 minutes to cool.

5. Beat at medium speed until the fudge thickens and holds its shape, 3 to 5 minutes. 

6. Transfer the fudge to the prepared 8x8 inch dish and smooth the top with a spatula.  Sprinkle the chocolate chips over the top, pressing them lightly into the fudge.

7. Allow to set at least 2 hours.  If it's not setting up, cover and refrigerate for a few hours.  Cut into squares and store in an airtight container.

Source: Pink Parsley

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Winner!

The winner of the Oxo Egg Beater is...

Congrats Chelsea!  I'll contact you directly to send you your prize!!  

Lentil Marinara

It’s that time of year that you need to eat healthy meals during the week in order to balance out all of the extra sweets and snacks that turn up everywhere you go.  This lentil marinara is just that – super healthy and really filling.  I ate it for lunch two days in a row – and I was so full I barely had room for dinner at night. 

It’s a great vegetarian alternative to meat sauce, it definitely has more depth than just plain marinara sauce since the lentils give it a nice texture.  Also – this recipe makes a pretty big batch – so feel free to halve it or freeze the leftovers for later.  Enjoy!

Ingredients

• 2 Tbsp. olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1/2 tsp. dried oregano
• 1 tsp. dried basil
• 1/4 cup white or red wine
• 2 (28-ounce) cans whole tomatoes, coarsely chopped
• 1 (1-pound) bag lentils, rinsed and picked over
• 3 cups water
• 1 tsp. salt

Directions

1. In a large saucepan heat the oil over medium heat.  Add the onion and a pinch of salt and cook, stirring occasionally, until the onion just starts to brown around the edges, about 8 minutes.  Add the garlic, red pepper flakes, oregano and basil and cook, stirring constantly, until fragrant, about 30 seconds.

2. Add in the wine, scraping any browned residue on the bottom of the pan.  Increase the heat to medium-high and add the remaining ingredients.

3. Bring to a simmer, then reduce the heat to medium-low and cook, stirring occasionally, about 30 - 45 minutes, until the lentils are tender and the sauce is thickened.

Source: adapted from The Way the Cookie Crumbles

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Lemon Poppy seed Pancakes & OXO Give-a-way!

Oxo (the makers of numerous ergonomically friendly kitchen and household products) sent me one of their newest items – the Egg Beater to try out! 

I’ve never owned a hand-held egg beater before – and now I’m wondering why!   It is really smooth and easy to quickly mix up this batter (and I’ve also tried it with some scrambled eggs).  Like their other products that I own – the handle is really big and comfortable.  My favorite part is that it comes apart really easily to put into your dishwasher (I hate hand-washing anything).  It is perfect for eggs, batters and small batches of whipped cream.  I’m hoping to get plenty of use out of it in the future – there are lots of times I really don’t need to drag out my stand mixer or even my hand-held electric one.  So this is the perfect alternative.  

Do you want to own one?  Lucky for you OXO also sent me an Egg Beater to give-a-way to one of my readers!  

Please leave a comment in this post (no Anonymous comments) telling me what your favorite breakfast item is?

The Giveaway ends on Midnight EST December 18th, 2011.  Only open to U.S. residents. You may only enter once (duplicate entries from the same IP address will be deleted). Please leave a valid email address or website so I can reach you to claim your prize.  Winner will be chosen based on the number of comments received by random.org.

I don’t want to forget to tell you about these pancakes.  They are the perfect alternative to your usual breakfast, in case you are in a rut.  The lemon zest really makes these taste lemon-y and the poppy seeds give a bit of texture to the pancakes.  I topped them with some sliced strawberries mixed with a bit of maple sugar – which was a nice complement to the lemon flavor in the pancakes.   I definitely plan to make these again soon! Enjoy!

Full Disclosure: I was provided the Oxo Egg Beater for free as part of the Oxo Blogger Outreach program.  However, the opinions in this post are completely mine.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 2 Tbsp. sugar
• pinch of salt
• 2 Tbsp. poppy seeds
• zest of 1/2 lemon
• 1 cup milk
• juice from 1/2 lemon
• 1 large egg
• 1 Tbsp. canola oil, plus more for cooking
• Strawberries and sugar for topping (optional)

Directions

1. Combine the milk and lemon juice in a measuring cup, set aside for 5-10 minutes.

2. Combine the flour, baking powder, baking soda, sugar and salt in a bowl, set aside.

3. In a separate bowl combine the milk (now its actually buttermilk), egg, oil, lemon zest and poppy seeds.  Mix thoroughly to combine.

4. Stir all the ingredients until they are just combined.

5. Heat your skillet or griddle to medium and add a bit of oil. Pour about 1/3 of a cup of batter into the skillet.  Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. 

6. Serve with strawberries, if desired.

Source: adapted from Picky Cook

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