Cranberry Soda Bread with Lime Glaze

I'm not a big "bread" person in terms of actually baking bread.  I don't know, it sort of scares me!  I've made homemade bread before and it always just turns out alright.  It's never anything special, but it's certainly not horrible either.  I've just always envisioned homemade bread as being really, really good.  And the times that I've had it, it is!  This is definitely a cooking hurdle I need to get over and I'm working on it. 

I think, more than anything, it's working with yeast that scares me.  Making bread can be a delicate process; there are a lot of steps in between to let the bread rise (sometimes more than once) and kneading it just so.  For one reason or another, mine usually comes out dry.

This recipe I actually consider a "cheater" recipe in that it doesn't utilize yeast.  It's quite simple and ends up coming out as a cross between a scone and biscotti.  It has a hard shell on the outside, but is rather dense on the inside.  I made this recipe for work on Black Friday.  I thought it would be a nice little "something" to help fill us up but also kill our sweet cravings!

The bread itself was pretty good, although it did seem a little dry (not too bad), but I might've overbaked it as well (again, if you've followed any of my other Turkey Day/Black Friday posts, you'll know that I had lots going on in the oven and some things ended up staying in there too long)!  And I missed a step in the process to help vent it and let steam escape during baking.  It certainly didn't ruin the flavor and the best part of this recipe is the lime glaze!  Holy smokes, people, I'm telling you that I could not keep my hands off of the glaze once I was done using it on the bread.  It was so good and just that hint of lime was really refreshing and such a nice complement to the somewhat sweet, yet somewhat tart cranberries in the bread.  It was a really  nice combination and if I make it again, I will definitely be sure not to overbake it!  I think this bread would be great for a bridal or baby shower of some sort or perhaps a brunch!

Cranberry Soda Bread with Lime Glaze

Ingredients

1 1/3 cups plus 1 Tbsp. Milk

1 Tbsp. Lemon Juice

4 cups Flour

1 1/2 Tsp. Baking Soda

1 Tsp. Salt

3 Tbsp. Unsalted Butter, chilled and cubed

1 cup Dried Cranberries

1 Egg

1 cup Powdered Sugar

1 Lime, zested and juiced

Directions

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.

In a small bowl, whisk together 1 1/3 cups milk and the lemon juice; let it sit at room temperature for 10 minutes.

In a large bowl, combine the flour, baking soda and salt.  Rub in the butter until coarse crumbs form.  Stir in the cranberries.

Beat the egg into the milk mixture and then add to the flour mixture, mixing until just combined.  Transfer the dough to a lightly floured surface and knead until it just comes together.  Form the dough into an 8-inch round and place on the prepared baking sheet.  Using a knife, score an "X" 1/2-inch deep in the center.  Bake until golden and crusty (about 25-30 minutes).  Let cool completely.

Meanwhile, in a medium bowl, combine the powdered sugar, lime zest, lime juice and the remaining tablespoon of milk.  Drizzle over the cooled bread and slice for serving.

Yield: 8-12 Servings

Source: Every Day with Rachael Ray

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What's Baking Challenge - Thanksgiving

Well, it's that time again and I can hardly believe we're already rounding up recipes from last month's What's Baking Challenge (it seems like just about a week ago, we were doing our first round up for October).  Wow, how time flies!

This was an interesting month because it was about Thanksgiving and it was really nice to see everyone's interpretations of the theme and what reminded them of this special holiday.  It was also nice to see a wide variety of baked goods made and not just desserts! 

Below are the entries from most everyone (I know that some people stepped out for the month due to time commitments)...hopefully you'll find something that catches your eye and also some other blogs that may be of interest to you!

And before I go, our host chosen for December is Stephanie from Brownies and Blondies.  The theme she has chosen is Holiday Colors!  I think it will be really fun to see how everyone interprets it and whether they stick with the typical red and green for Christmas, blue and white for Hanukkah, red/green/black for Kwanzaa, black and gold for New Years Eve, a simple red and white combination or maybe even something Wintry in light blue/silver/white!  Stay tuned next month to find out....




Edible Cornucopia

Source: Our Italian Kitchen


Rustic Apple Crostata

Source: The Boys Made Me Do It


Pumpkin Cranberry Pecan Upside Down Cake

Source: Beantown Baker


"The Pie That Won't Die"

Souce: The Tiny Tyrant's Kitchen


Cranberry Apple Mini Pies

Source: Hezzi-D's Books and Cooks


Sweet Potato Trifle

Source: Carrie's Sweet Life


Bacon and Cheddar Apple Pie

Source: The Jey of Cooking


Pumpkin Roll with Cream Cheese Filling

Source: Our Share of the Harvest


Pilgrim Bread

Source: Pursuing Domestic Goddess-ness


**For what it's worth, please excuse the formatting above with the caption sourcing of the pictures.  Blogger isn't working with me the way I'd like and for some reason some of the captions are not properly placed under each picture.  I'll keep working on it to hopefully get it fixed!



                                                      

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Mini-Zucchini & Basil Quiche

We all know that Black Friday happens to be the craziest and busiest shopping day of the year.  I never, let me repeat, never go out that day! 

But unfortunately, my streak of not going out on Black Friday ended this year.  You see, I picked up a part-time job this Fall to help get me out of the house, meeting new people here and just having something to do.  That job happens to be in retail (one of my loves)!  I love shopping and I love working in retail so what better way to fill my days than doing something I love...not everyone gets that opportunity.

Back to Black Friday....so in all of the years I worked my hand in retail, I always lucked out and never had to work this dreaded day.  Until now.  We were open for 22 hours straight and I was scheduled from 11:45p-7:30a. 

So, Thanksgiving night, I had to go into work.  After spending all day in the kitchen.  After stuffing my face with food.  After all of that, I had to go into work waaaayyyy past my bedtime! 

Believe it or not, it was actually fun and not as bad as I thought!  I'm glad, though, that I was on the other side of the coin working the holiday as opposed to actually shopping it.  But all in all, I made it, I had fun and I made a little extra money!

Unfortunately, because we were open practically all day and really busy, we really didn't have the opportunity to get out for our breaks, so everyone was tasked with bringing in items to eat to help replenish and reboost our energy levels throughout the morning, day and night.  I decided to bring in a few different things: scones, soda bread and mini-quiches.  Oh my goodness, I cannot even begin to tell you how good these little quiches were!  I'm not normally a fan of egg-y type dishes, especially quiche, but these definitely changed my mind. 

The flavor combination of sweet basil and zucchini with tangy Parmesan cheese and light, fluffy eggs provided our mouths were the perfect bite of sweet, creamy and tangy goodness!  And they're crustless, which was really nice and convenient for popping in your mouth!  These were so good that Chris and I couldn't keep our hands off of them, so I had to make another batch to take into work that night!

Mini-Zucchini & Basil Quiche

Ingredients

1/4 cup Cornstarch

1 1/4 cup Milk

2 Eggs

2 Egg Yolks

1 cup Heavy Cream

3/4 Tsp. Salt

1/8 Tsp. Nutmeg

Cooking Spray

Olive Oil

4 Garlic Cloves, minced

1/2 Onion, diced finely

2 Zucchini, grated

1/4 cup Parmesan Cheese, grated

Fresh Basil, chopped finely

Directions
Pre-heat oven to 450 degrees.

In a medium bowl, whisk together the cornstarch and 1/2 cup of milk until smooth.  Add in the whole eggs and egg yolks, whisking again, until smooth.  Gradually add in the remaining milk, cream, salt and nutmeg; whisk until combined.  Refrigerated until ready to use.

In a large skillet, heat olive oil over med-high heat.  Add in the garlic and onion; saute until fragrant (about 2 minutes).  Add in the zucchini and cook until just softened (about 4 minutes).  Remove from heat.

Spray a mini-muffin tin with cooking spray.  Place a pinch of cheese in the bottom of each cup, topping it with a teaspoon helping of the zucchini mixture and a pinch of basil.  Pour a tablespoon helping of the egg mixture into each cup.

Bake for 15-18 minutes or until the quiches begin to puff up and turn golden brown.  Let cool for 10 minutes and carefully run a butter knife around the rim of each cup to gently lift each quiche out.

**These quiches freeze very well in a sealed Ziploc bag or resealable container.  If heating from frozen state, place them on a cookie sheet and bake for 5-10 minutes at 400 degrees.

Yields: 48 Quiches
Source: Adapted from The Kitchn, originally adapted from Fine Cooking Magazine

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Spinach & Artichoke Dip

Rounding out the list of appetizers we had on Turkey Day is this recipe for Spinach & Artichoke Dip.  I've definitely had my fair share of the dip and have tried my hand at a variety of recipes including those that are super easy and require very few ingredients to others that are much more complex, ingredient-heavy and time consuming.  This particular recipe falls right in the middle.  It's actually fairly easy to throw together and in fact, the lengthy part is the baking process. 

This recipe is yet another from the infamous Grand Temptations cookbook....don't you ever get tired of me talking about it?!  I've had that book for years and still haven't made every single recipe in it, so I knew it was time to indulge in this particular one, especially since I've been eyeing it for quite some time.  I'm not really sure why I never made it before, but I can definitely say that this, by far, is the best recipe I've made for Spinach & Artichoke Dip!

It's super creamy, a little rich (but not too heavy) and has the right amount and balance of spinach, artichokes, cheese and garlic.  Served with tortilla chips, crackers, bread or even veggies, this particular recipe is definitely sure to please at any gathering!

Spinach & Artichoke Dip

Ingredients

2 Tbsp. Olive Oil

12 oz. Fresh Baby Spinach

1 - 15oz. jar Artichokes, drained and chopped

1/2 Med. Onion, diced

1 1/3 cups Parmesan Cheese, grated

5 Garlic Cloves, minced

3/4 cup Fresh Basil, chopped

12 oz. Cream Cheese, softened

Salt to taste

Pepper to taste

Parmesan Cheese, shredded

Directions

Preheat the oven to 400 degrees.

In a large skillet, heat the olive oil over med-high heat.  Add the spinach to the pan in batches until it wilts down.  Remove from the heat and chop it up once it's cool to the touch.

In a medium bowl, mix together the spinach, artichokes, onion, grated Parmesan cheese, garlic, basil, cream cheese, salt and pepper.  Spoon the mixture into a baking dish and sprinkle with shredded Parmesan cheese.

Microwave on high for 45 seconds and then bake for 20-25 minutes or until golden brown.  Serve with crackers, chips, bread or vegetables.

Yield: 10 Servings

Source: Adapted from Grand Temptations



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"Classic" Stuffed Mushrooms

Adding to the list of yummy Thanksgiving apps this year were Stuffed Mushrooms.  I love, love, love stuffed mushrooms of practically any sort and it had been quite some time since I've sunk my teeth into one, so it was only right to make them for this food-filled holiday!

This is actually a very classic recipe and what some would refer to as the "original."  There are so many variations out there now for stuffed mushroom recipes that it can sometimes be hard to find one that is different, yet appealing to all palettes.  You can stuff them with crab, an assortment of cheeses, potatoes, different types of meat, etc.  When in doubt, I always refer to the tried and true, the classic, the original, the big guy...you get the point, I'm sure.

With a healthy (not waist-healthy but portion-healthy or size-healthy, if you rather) bite of sausage, cream cheese and Parmesan cheese stuffed into a juicy mushroom, your mouth explodes with depths of flavor and textures...it's pleasing in so many ways!  They're such a savory and slightly rich addition, that you don't need too many which is why this recipe can go a long way with guests, even leaving enough for seconds or thirds!

Oh and for what it's worth, please don't mind my picture...I accidentally left them in the oven too long!  Even after my timer told me it was time for them to come out, I was preoccupied with other kitchen tasks....who am I kidding?  I was stuffing my face "taste-testing" other yummies I was working on!  Irregardless, they were still good and we devoured every.single.one!

"Classic" Stuffed Mushrooms

Ingredients

24 oz. Button Mushrooms

1/2 lb. Pork Sausage (whatever flavor you like...I used Italian)

1/2 Med. Onion, diced

4 cloves Garlic, minced

1/3 cup Chicken Broth

8 oz. Cream Cheese, softened

1 whole Egg Yolk

3/4 cup Parmesan Cheese, grated

Salt to taste

Pepper to taste

Directions

Preheat oven to 350 degrees.

Gently wipe off mushrooms with a damp cloth or paper towel to remove dirt.  Pop out the stems, reserving both parts.

Chop up the stems into fine pieces and set aside.

In a skillet, cook the sausage over med-high heat until browned; drain the grease and transfer meat to a plate to set aside.

Meanwhile, add the onions and garlic to the skillet and cook over medium heat until softened (about 2 minutes).    Pour chicken broth into the skillet and deglaze the pan by running a whisk or spoon around the bottom of the pan to scrape up any bits left behind by the meat.  Continue cooking until liquid evaporates (about 5-7 minutes).  Add in the mushroom stems and cook to soften (about 2 minutes).  Remove from heat and set aside to cool.

In a medium bowl, mix together the cream cheese and egg yolk.  Add in the Parmesan cheese and mix until combined well.  Add in meat and mushroom mixture and mix well.  Refrigerate the mixture, allowing it to firm up (about 20 minutes).

When ready, smear the sausage mixture into each button cap cavity, allowing a generous amount to sit on top.  Place stuffed mushrooms on a baking sheet and bake for 20-25 minutes (or until golden brown).

Yield: 12-16 Servings

Source: Adapted from The Pioneer Woman

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Sausage Cups

Happy post-Thanksgiving Day everyone!  I hope everyone survived the holiday and Black Friday madness (if you were crazy enough to get out in it)! 

Because our families live in other states, Chris and I spent Turkey Day at home, together, this year.  It was really nice with just the two of us and definitely complete with all the fixins!  We had the usual roast turkey, dressing, mashed potatoes and gravy, etc.  But I also made a few appetizers to help fill us up even more throughout the day! 

I decided to make new appetizers this year utilizing recipes that I haven't made before and I'm so glad I gave these Sausage Cups a place at the table this year.  They were the perfect mouthful of crunchy, chewy, spicy cheesiness!  And they were so easy to put together...they practically took no time at all!  And believe it or not, they're just as good leftover! 

This is such a versatile recipe and you really can change up the variation of flavors by changing out the ingredients you use!  I ended up using Italian sausage, but I think they would be dually delicious substituted with Hot sausage, ground chicken or ground turkey as well (especially if you're trying to avoid the heavy calories and flavors the sausage gives).  The original recipe called for a blend of Monterrey jack and cheddar cheese but I used what I had on-hand.  Either way, any mixture of cheese would work just fine!

We actually enjoyed these so much, I decided to make another batch of them today just to have for a snack and also to freeze them!

Sausage Cups

Ingredients

1 lb. Ground Sausage

1 pkg. Won Ton Wrappers

2 cups Cheddar Cheese, shredded

1/2 cup Ranch Dressing

Directions

Preheat oven to 350 degrees.  Spray a mini-muffin tin and set aside.

In a skillet over med-high heat, crumble the sausage until browned; drain. 

Meanwhile, insert the won ton wrappers into the muffin tin to form little cups or bowls.  Bake for 5 minutes.

In a medium bowl, mix together the sausage, cheese and ranch dressing.  Carefully spoon the mixture into the pre-cooked won ton cups and finish baking for an additional 10 minutes.

Yield: 30 Servings

Source: Adapted from Bob Evans

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Apple Pecan Cheesecake - What's Baking Challenge

It's that time again....it's time for the What's Baking Challenge!  First of all, I'm so sorry y'all for being such a slacker on the blog front. Despite how it may look, I really haven't been slacking at home (promise).  We've been very busy and my computer is very, very sick.  I am "temporarily" on Chris' computer for now which is my why my posts have been few and far between.

But it's nearing the end of the month and with that comes the What's Baking Challenge.  If you remember from last month's post, the theme chosen for November is Thanksgiving!  What better way to celebrate Turkey Day than with a non-traditional dessert!  While I love me some pumpkin pie, I'm feeling a little overkill with all of the pumpkin recipes I've been seeing lately.  So I thought I'd liven things up a bit with a cheesecake.  But not just your usual New York cheesecake.  This one has a delightful little mixture of apples and pecans tossed in cinnamon and sugar on top....YUM!

I'm telling you, this is definitely a great alternative (or addition) to the typical dessert fare you see on Thanksgiving.  The cheesecake with the apples and pecans on top really give a warm, comforting feeling in your mouth and really brings it home.  It could definitely stand on it's own at the table next to the turkey and dressing but if you have to go with the traditional T-Day dessert(s), you really should throw this in as an accompaniment...I promise, you won't be disappointed and neither will your guests!

Apple Pecan Cheesecake

Ingredients - Crust
1 1/2 cups Graham Cracker Crumbs
1/4 cup Butter, melted
2 Tbsp. Sugar plus

Ingredients - Cheesecake
4 - 8oz. pkg. Cream Cheese, softened
1 1/2 cups Sugar
1 Tsp. Vanilla
1 cup Sour Cream
4 Eggs
3 Lg. Apples, peeled, seeded and chopped
3/4 cup Pecans, chopped
1 Tsp. Ground Cinnamon

Directions
To make the crust, preheat oven to 325 degrees.  Line a 13x9-inch baking dish with foil. 

In a small bowl, mix together the graham cracker crumbs, butter and sugar.  Press mixture into the bottom of the pan and bake for 10 minutes.

Meanwhile, in a large bowl, beat together the cream cheese, 1 cup of sugar and vanilla until smooth.  Add in sour cream; mix well.  Add eggs, one at a time, beating between additions until blended together. 

In a medium bowl, combine the apples, pecans, remaining sugar and cinnamon.  Mix until the pecans and apples are coated with cinnamon and sugar.

Pour the cheesecake mixture over the cooled graham cracker crust.  Spoon the apples and pecans over the cheesecake mixture and bake for 1 hour. 

Remove from the oven and place in the refrigerator for 4 hours to let cool and set.  Using the foil, pull the cheesecake out of the dish and cut into serving-size squares.


Yield: 16 Servings
Source: Adapted from Kraft Foods

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