A good sandwich can make a dinner that is both quick and delicious.  This is definitely one of those sandwiches.  I’ve made these spicy shrimp po’ boys more times than I can count, and always look forward to the leftovers the next day.

I never knew that such a simple recipe for mac and cheese could be so amazing.  This fontina mac and cheese requires minimal prep but the result is one of our favorite dishes that we have made over and over again!

Everyone needs a good Oreo cupcake once in a while.  These cookies and cream cupcakes are chock full of Oreos and topped with a whipped cream cheese frosting.  Yum.

I think these chocolate macarons were probably my biggest kitchen accomplishment of the year.  These delicate French cookies are known for being finicky and difficult, but not only did they turn out looking perfect, they tasted too good to be shared.  They opened up the world of macarons for me, and I am very grateful!

I tried quite a few new waffle recipes this year because it turns out Andrew thinks they are the greatest thing since scrambled eggs.  These yeasted waffles were, in my opinion, the very best of all.  As a bonus, the batter is prepped the night before so in the morning there is not much to do beyond cooking the waffles.

As soon as I tried it, this buttermilk ranch dressing became quite an addiction of mine.  Anything that makes me crave salads is a very good thing indeed.
Nothing says summer to me like a icy, tropical drink and piña coladas are my favorite type.  I am glad to have this recipe around for all those darn days when I’m not on an island somewhere :)
Looking at this photo makes me really miss grilling.  All kinds of grilling, but these turkey burgers in particular.  A moist, flavorful burger that is healthier than the beef variety?  I’ll go for that!

This dreamy creamy strawberry ice cream opened up my eyes to the possibility of using sour cream in your ice cream and having it taste amazing.  Thanks, David Lebovitz.

I made a whooole lot of these red velvet cupcakes this year.  Most of them were for a wedding cake and cupcake order, but some of them were just for me.  Because red velvet is awesome.

Linguine with clam sauce is an old favorite family recipe with sentimental value to me.  I am happy that I finally shared it with my readers!

This was apparently a year filled with a lot of great cupcakes for me.  One of my favorite flavor combos was the Butterfinger cupcakes – a banana cupcake with incredible peanut butter frosting and topped with crushed Butterfingers.  Yes, please!

Recreating a favorite restaurant dish at home is always a good thing.  Finally being able to make spinoccoli pizza is a major victory since the restaurant where the dish originates is an hour away from us.  Score!

After loving the store-bought tins of French butter cookies for years, discovering that they can be made at home with great results was a revelation for me.

These vanilla bean fleur de sel caramels were a great way to finish out the year.  I still can’t believe how easy it is to make great caramels at home.  So buttery, chewy and delicious.  Oh my!

I hope you’ve all enjoyed this look back on what, to me, are the highlights of this year from a food perspective.  It’s been a delicious year and it makes me even more anxious to see what 2011 brings.  Happy New Year, everyone!

Last year was the first year I did a recap post of my favorite recipes of the year.  I used to think these end-of-year round-ups were a bit silly, but now I really enjoy reading them on other blogs, as well as writing my own.  I love looking back over my year in food and seeing what recipes really stand out to me as the best of the best.  Like last year, I’ve narrowed my posts down to 30 favorites.  Thirty may seem like a lot, but considering that I posted over 200 recipes this year, it’s not an easy task.  Without further ado, the first half of my favorites from 2010:

Everyone needs a great classic lasagna recipe, and this is my favorite.  It takes some time to assemble but feeds a large crowd (or a smaller family for days!)

This recipe for scallops Provençal is my favorite way to prepare scallops.  Fairly quick and simple, yet rich and indulgent, this is a great meal for a special occasion.

Pizza bites – a simple, genius idea for one of the best snacks or appetizers around.  I can’t make them too often because they are irresistible.

For cookie dough lovers, these cookie dough truffles are a must-try.  Personally, I can’t think of any truffle filling I would prefer more than yummy (eggless) cookie dough!

We’re major enchilada fans in this household, so this recipe for chicken enchiladas was a true revelation.  It immediately became my reigning favorite and eventually won over Ben as well.

I absolutely love soup.  I would probably be eating it every day if it weren’t for my wicked pregnancy-induced reflux.  It’s nearly impossible to choose a favorite, but French onion would definitely rank near the top.  With caramelized onions, baguette slices and melted Gruyere, what’s not to love?

These burger buns are so wonderful, I haven’t been able to bring myself to purchase the store-bought variety since trying them.  I make them and keep some in the freezer almost all the time.

If I had to pick a favorite dessert of the whole entire year, it is without question this chocolate mousse.  It is thick, smooth and incredibly rich.  Oh, I cannot wait to have it again!

To me, these blueberry scones are the scones that all other scones should be measured against.  Light, tender and buttery with a bright flavor from the blueberries and lemon zest.  A freezer staple, in my opinion.

This spring green risotto really took me by surprise.  I thought it would be good, but the final product is so much more than the sum of its parts.  The flavors all meld together to produce a fantastic meal that is even more wonderful because of the fresh green color.

Cookie dough cupcakes are probably one of the most brilliant dessert creations I have encountered.  These are incredibly rich but so worth it.  True cookie dough lovers only, please.

I was always lukewarm to chocolate ice cream before trying this recipe.  Now I’m a believer.  It puts the store-bought kind to shame.

Since first trying this recipe for wheat pita bread, I have made it countless times.  For gyros, hummus, and anything else I can think of.  It is puffy and delicious.  Even Andrew loves it!

These grilled chicken fajitas are one of my favorite dinners of the whole year, and good enough to make me uncover the grill from inches of snow in the dead of winter to have them again.

With shrimp, white fish, and lobster, this seafood gratin is full of flavor and perfect for a special occasion.   I need to think up some more special occasions….

Stay tuned tomorrow for the second half of my “Best of 2010″!

I already have a strawberry cupcake recipe I really love, but it doesn’t hurt to try new things, right?  I have read good things about this recipe on a number of food blogs so it seemed worth a shot.  In particular I was interested in the frosting – a strawberry Swiss meringue buttercream.  For those who are unfamiliar, Swiss meringue buttercream is an ultra-buttery, silky smooth and rich type of frosting.  It takes some time to make, but it is totally worth it (in my opinion).  I’ve made it in a few different flavors now including caramel, vanilla, and peppermint and I am smitten.  Not only that, I think the strawberry version is the best of all.  Ben and I both thought it tasted like a strawberry milkshake or ice cream – in other words, amazing.  The cake recipe itself is similar to that of the older version and in that regard I have no preference but for me this frosting is the clear winner.

Some readers have had troubles with the frosting from the original strawberry cupcake recipe being too liquidy, due to adding too much of the fruit puree.  That problem is easily remedied by simply adding puree gradually until the frosting has a well balanced flavor and texture.  However, if that version doesn’t suit you or you aren’t a fan of cream cheese, now you have this option as well.  As I mentioned, this frosting does take some patience in waiting for it to achieve the right texture.  Listen, please: it will come together.  It can take a very long period of beating but it will thicken up and you will know immediately when it happens.  It looks like a magical state change occurs and the frosting is suddenly thick and smooth.  If it is at all runny or curdled looking, you need to keep going.  I highly recommend you give this frosting a try.  I mean really, who doesn’t want frosting that tastes like strawberry ice cream?

I positively love crab cakes.  They can make a wonderful appetizer, or a great meal all on their own.  Of course, serving crab cakes at a party with 30+ guests is another matter entirely.  Sure, it is possible to stand at the stove, pan-frying each of them, but that would mean either hiring a chef (ha!) or missing out on time with my guests, and that is just not how I entertain.  When I throw parties I strive to plan a menu that can be prepped almost entirely in advance so that once people arrive, the time required in the kitchen with last minute tasks is minimal.

When I was planning out the menu for my recent holiday party, I came across these mini crab cakes in my spreadsheet of saved recipes and thought it sounded like a party-friendly option.  It truly is.  The crab mixture can be prepared up to a day in advance, the crab cakes can be assembled and baked two hours before the party and then rewarmed before serving.  As Ina would say, how easy is that?  (And by the way, yes, I have a detailed spreadsheet of magazine recipes to try.   We’ll talk about that some other time.)  Of course, being baked and mini sized means that these are not the world’s most perfect crab cakes because they require a bit more binder than normal.  But all things considered, I thought they were awesome, tasty little bites and a really nice addition to the party menu.  I’m really glad to have them in my entertaining repertoire and I can tell this is a recipe I’ll use over and over again.

Planning the dessert portion of a party menu is never much of a dilemma for me.  My biggest issue is always having too many ideas and having to narrow them down to something reasonable.  While planning for the holiday party, the dessert spread came together fairly quickly in my mind but it seemed something was missing.  I couldn’t quite put my finger on it, but I knew some key dessert element was being overlooked.  Then it hit me – peanut butter and chocolate – that irresistible combination.  Somehow it needed to be a part of the menu.  Then out of nowhere, the idea of mini peanut butter chocolate cheesecakes came to me.  I don’t know if it was a pregnancy craving or what, but I could not let it go.

I did quite a bit of searching but didn’t really turn up a recipe that seemed to be what I had envisioned.  Thankfully, I’m getting better at using my knowledge of ratios and basic baking, so I was able to come up with these on my own.  I’m so glad I took notes as I went because I wouldn’t change a thing.  The cheesecake portion was smooth, slightly dense and peanut butter-y without being too sweet.  My only mistake was making way more ganache than I needed, so I’ve adjusted the recipe below accordingly.  Not that I’ve ever been one to have difficulty with rich desserts, but this bite-sized portion seems just the right way to indulge in this deliciousness without overdoing it.

I’m baking something pretty special.  Pretty pink cupcakes.  Okay, really it’s just one very important pink cupcake.  That’s right, our family is growing!  I’m thrilled to announce that we are expecting our second child, a baby girl due in early April.

I’ve been dying to share this news for a long time, but unfortunately two pregnancy losses in the past year has made us extra cautious.   I’ll admit it wasn’t easy keeping the food blog afloat during the first trimester, when almost any new recipe sounded horrible to me and I enjoyed more fast food than I care to admit.  But now I’m well into the second trimester (almost into the third!) and back to my normal food blogging self.  I can’t even describe how much I am looking forward to meeting our little bundle of love!  (And possibly second on my list of things I’m most excited about is eating sushi again.  Oh, how I miss it.)

Our family certainly has much to be thankful for this holiday season.  I hope everyone has a blessed holiday with family and loved ones!

(By the way, I’ll be sharing the recipe for these strawberry cupcakes in the coming week or so.  The frosting is to die for!)

Welcome to the new and much improved Annie’s Eats!  If you read this site through a feed reader, you will need to unsubscribe and then resubscribe in order to follow the new feed.  This update has been in the works for quite a long time so it feels amazing to have it finally going live.  Take a look around and navigate the new site.  It has some features I think readers will enjoy such as an updated search function that sorts based on relevancy instead of chronologically, as well as easier access to the archives.  I also get a lot of questions about what sort of kitchen equipment I have, so now you can see a lot of cookbooks and kitchen tools I have (or similar versions) in the Amazon store.  Of course, with this transition there are still minor tweaks to be worked out, but in general things are ready for action.  I hope you enjoy the new site as much as I do!

Thanks to everyone who has helped us with this transition.  But most of all, thanks to my totally rockin’ graphic designer Ryan of 2nd Street Creative.  I never, ever would have been able to do this without you (and now having worked with me, you know just how true that is :).)

Two years ago during the holidays I tried royal icing for the first time.  It didn’t go well.  I was hoping for cookies like you see above, and instead I got these.  Thanks to the innumerable batches of cookies I’ve made since that first attempt, my royal icing skills and decorating speed have improved, and finally I achieved the pretty snowflakes I dreamed about.

I served these for our holiday party this weekend and everyone kept commenting that they were too pretty to eat.  But eat them they did, and they were enjoyed by all.

I know a lot of cookie decorators use disco dust to add an extra twinkle to their cookies.  It is very pretty, but I don’t feel comfortable consuming or serving anything labeled, “Non-toxic, for decoration only,” so instead I found these sugar pearls and sanding sugars in my pantry and went nuts.  I loved the way these cookies turned out and they made me want to throw a whole winter wonderland-themed party.  Not sure how much the guys would like that, but I’ll keep it in mind for the future :)

 I also made a plateful of these cute little mitten cookies to coordinate with the snowflakes.  I had left over cake sparkles and used them to make the cuffs of the mittens look fuzzy.

I had such fun making and decorating these cookies, and thought I’d share for anyone needing decoration inspiration.  If you are new to royal icing, check out my tutorial to make your first attempt much more successful than my own.  For the cookies, I used this recipe.  Normally I go with a vanilla bean and lemon zest flavoring, but the almond extract is just better suited for the holidays.  These designs were inspired by two totally gorgeous pink and blue winter party concepts I found on Hostess with the Mostess.

One of the most rewarding things about food blogging for me has been the wonderful friends I have made in the process.  There are a lot of really great bloggers out there, and I have become very close with some of them.  Even though we are spread all across the country, we still spend plenty of time emailing about much more than just food.  A few weeks ago as I was working on the guest list for my real life holiday party, I was thinking what a shame it was that I couldn’t invite some of the people I consider very good friends, just because we’re separated by pretty long distances.

And then I thought, who cares?  We could just have a virtual party instead!  So I emailed everyone to see if they would be interested in having a virtual party with me, and they were all game.  The idea is simple – each of us is posting something we would contribute to a holiday party.  Some made cocktails, some appetizers and some desserts.  Looking at everyone’s beautiful photos and tasty creations, it makes me really wish we could have done this in person.  (Ladies, you are always welcome in my home and we can make this a reality!)  I’ll definitely be trying each of these recipes in the future.  Below is the spread we have created together.  Click on the individual photos to be directed to the full recipes.

Tara of Smells Like Home made these beautifully festive cranberry lime bellinis.  I don’t know about you, but I enjoy just about any cocktail with cranberry and lime, so these are right up my alley.  She also shared a virgin version for those who can’t partake in the spirited variety.

Nikki of Pennies on a Platter made baked fontina.  A plate of amazing gooey melted cheese with herbs and seasonings, for eating with crusty bread?  Hello, I’m in love.  This was already on my list of recipes to try but now I think I’ll need to try it stat.

Kelsey of Apple a Day made sparkling pepper berry cocktails.  A beautiful bright red cocktail with a kick!  I’ll admit I’ve alway been a bit wary of things like desserts or cocktails including peppercorn, but if Kelsey recommends it, then I’m sure it is fabulous.

Elly of Elly Says Opa! made dolmades, a Greek dish of stuffed grape leaves.  Her version is vegetarian and includes a filling of rice and herbs.  I’ve never tried anything with grape leaves before but these look so delicious, I know I’ll be trying them soon.

Josie of Pink Parsley Catering made these gorgeous raspberry cream puffs.  Cream puffs are a wonderful dessert all on their own but the idea of filling them with raspberry pastry cream is pure genius.  And, these are definitely ideal party food since you can easily grab one (or three) with no utensils required.

And, I made the candy cane macarons you see above.  I actually did serve these at my real life holiday party which took place over the weekend, and they were a major hit.  I think it was the first time tasting French macarons for a lot of guests, and I think they are glad to have been introduced.  As usual, I was lukewarm about these because of the peppermint, but everyone else loved them and there were none leftover at the end of the night, despite me making a double batch!   The filling I used is a Swiss meringue buttercream, my favorite kind of vanilla frosting.  If you want something a little quicker, a basic vanilla buttercream would do just as well.  Or if you are a real mint lover, add a bit of peppermint extract to the frosting to enhance that flavor even more!

I had a wonderful time with this virtual holiday party and I’m very thankful for my food blogging friends.  You are all amazingly talented women and I feel lucky to know you!

In my house, holiday baking has become quite the production.  It requires a huge amount of time, energy, and organization.  I tend to make about five different treats to include in the bags for the sake of variety.  Then there is always the matter of making enough batches of each item so that every goody bag gets a decent amount.  I end up doing a lot of math – not my favorite.  I’m actually thinking of changing my game plan for next year, and spreading it out over the course of a week, working on one item each day.

Biscotti are one treat that I include in the bags every year.  Though the flavor varies, I think it’s ideal for several reasons.  First, they are easy to make.  When you make this many gift bags, the treats need to be on the easier side to keep it manageable.  Second, the biscotti keep very well, making them greatl for giving away and shipping when necessary.  Finally, they are a lovely compliment to the bags of hot cocoa mix included in each bag.  I considered a multitude of flavors of biscotti, and when I consulted Ben, the choice was made instantly – peanut butter chocolate biscotti.  This classic flavor pair is irresistible to a lot of people, and there was nothing else peanut buttery in the bags.  Thank goodness for the corner pieces of biscotti.  We were very happy to get to sample a few of these ourselves.

For those readers who have been asking, the final breakdown of my holiday baking went like this:
Vanilla Bean Caramels – 2 batches
Peppermint Brownies – 4 large pans
Hot Chocolate Mix – 2 batches
French Butter Cookies – 5-6 batches
Peanut Butter Chocolate Biscotti – 3 batches

I hope everyone is having as much fun in their kitchens as I am this month.  It’s tiring, but so fun and so worth it!

Side note – Today is the last holiday giveaway – a super cute apron from Anthropologie!  See the Facebook page to enter – details will be posted before 8 am.

 Eggnog seems to be one of those polarizing things.  You either love it or you hate it.  After spending most of my childhood on the fence and feeling unsure, I now definitely love it.  I mean, not so much I drink glasses and glasses of it, but enough that I look forward to enjoying it during the holidays.  I also look forward to finding other ways to use it, particularly in baked goods.  These cupcakes are not new to the blog, but this year I decided to revamp them slightly and make a sturdier frosting to top them.  If you are in the “yea eggnog” camp, you will like these cupcakes.  The cake is light and fluffy, and the creamy eggnog frosting is the perfect compliment.  I’m really happy with the updated version and thought I would share for those of you who can’t get enough of this seasonal treat!

Side note – Today’s holiday giveaway is a year’s subscription to either Cook’s Illustrated or Cook’s Illustrated Entertaining – your pick!  See the Facebook page to enter.  Details will be posted before 7 am.  Good luck!

This meal was so fantastic, I wanted to share it with you immediately after eating.  I couldn’t stop thinking about it the rest of the evening after eating, and I wished it were on the menu for the following evening as well.  All signs of a great dish, I tell you.  It is definitely a meal that is nice enough to serve to guests, but I loved it so much I’m sure we’ll enjoy it on plenty of regular weeknights as well.  This may seem a bit complicated but I assure you, it’s easier than it may seem and definitely worth any extra effort it does require.

The chicken breasts are filled with a mixture of mushrooms, leeks and fresh herbs as well as very finely processed chicken tenderloins which help keep the filling cohesive, sturdy and moist.  The dish is finished off with an unbelievable pan sauce that is full of flavor.  Please, please don’t skip the sauce – it is what takes this meal from good to great.

Side note – Today’s giveaway is one of my most used and most loved kitchen items, a mechanical pastry bag from Williams Sonoma.  I actually just purchased a new one because after four years, I finally wore out my old one with so much use!  See the Facebook page to enter.  Details will be posted before 8 am.

French-Style Stuffed Chicken Breasts
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Ingredients:
4 boneless, skinless chicken breasts (8 oz. each)
3 tbsp. vegetable or canola oil
8 oz. baby bella mushrooms, sliced thin
1 small leek, white part halved lengthwise and chopped (about 1 cup)
2-3 cloves garlic, minced or pressed
½ tsp. minced fresh thyme leaves
1 tbsp. freshly squeezed lemon juice, divided
½ cup dry white wine
1 tbsp. chopped fresh parsley, divided
¾ tsp. salt
½ tsp. pepper
1 cup low-sodium chicken broth
1 tsp. Dijon mustard
2 tbsp. unsalted butter

Directions:
If your chicken breasts have the tenderloin attached, remove the tenderloins and set aside.  Using a sharp knife, butterfly each chicken breast horizontally, almost all the way through but not quite, leaving the two halves attached like the pages of a book.  Open up the butterflied breasts and lay them out flat.  Place each piece of chicken, laid out flat, in a large zipper-lock bag one at a time.  Pound the chicken pieces to ¼-inch thickness.  Trim about 1½ inch from the long side of the cutlets, to remove about 1½ to 2 ounces per piece of chicken.  (Use the reserved tenderloins in place of or in addition to the trimmings to equal about ½ cup total reserved chicken pieces.)  Process the trimmings in a food processor until smooth, about 20 seconds.  Transfer the puree to a medium bowl.  Do not wash out the bowl of the food processor.

To make the stuffing, heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat.  Add the mushrooms and cook, stirring occasionally, until all moisture has evaporated and the mushrooms are golden brown, about 8-11 minutes.  Add an additional tablespoon of oil as well as the leek; cook, stirring frequently, until softened, 2-4 minutes.  Mix in the garlic and thyme and cook just until fragrant, about 30 seconds.  Add 1½ teaspoons of the lemon juice and cook until the moisture has evaporated, about 30 seconds.   Transfer the mixture to the bowl of the food processor.  Return the pan to the heat; add the wine and scrape the pan to loosen browned bits.  Transfer the wine mixture to a small bowl and set aside.  Turn off the heat on the pan.

Pulse the mushroom mixture in the food processor until roughly chopped, about five 1-second pulses.  Transfer the mushroom mixture to the bowl with the pureed chicken.  Mix in half of the parsley, and the salt and pepper.  Use a spatula to fold together the stuffing ingredients until well combined.

With the chicken breasts laid out flat, spread a quarter of the filling mixture over each of the breasts, leaving a clear edge around the perimeter.  Roll up each breast as tightly as possible without squeezing out the filling and place seam-side down.  Tie evenly with 3 pieces of twine around each chicken breast.

Season the chicken pieces with salt and pepper.  Heat the remaining tablespoon of oil in skillet over medium-high heat until just smoking.  Add the chicken bundles and brown on all sides, about 2 minutes per side.  Add the broth and reserved wine mixture to the pan and bring to a boil.  Reduce the heat to low, cover, and cook until a thermometer inserted into the thickest part of the chicken reads 160˚ F, about 12-18 minutes.  Transfer to a plate or cutting board and tent loosely with foil.

While the chicken is resting, whisk the mustard into the cooking liquid.  Bring the heat to a high simmer, scraping the pan bottom to loosen browned bits.  Simmer until reduced to ½ cup, about 7-10 minutes.  Off the heat, whisk in the butter, remaining parsley and lemon juice.  Season with salt and pepper to taste.  Remove the pieces of twine, slice the chicken pieces on a slight diagonal, and serve with sauce spooned over the top.

Source: Cook’s Illustrated, May/June 2008

In honor of the chocolate-mint combo that 99% of people seem to adore, I made these brownies.  Even though they would never be my first choice dessert, I knew “normal” people would enjoy them, particularly at the holidays.  The pretty red and white chopped Candy Cane Kisses melted on top dress up regular ol’ brownies and make them cute and festive for the season.  The good news for me is that the mint flavor is not overpowering at all.  These are still first and foremost a moist, fudgy brownie, and the peppermint flavor is more of an afterthought.  Ben and I thought the balance was just right, but if you want more of a mint kick then double the peppermint extract in the recipe.  Speaking of the recipe, I now know it by heart after making 8(!) batches for holiday baking.  But really it was just 4 batches – I don’t consider an 8×8-inch pan of brownies to be a full batch, no siree!  A 9×13-inch pan is more like it.  And I don’t think your friends, family, neighbors or coworkers will be disappointed you made some extras :)

Side note – today’s holiday giveaway is a copy of one of my very favorite cookbooks, The New Best Recipe.  See the Facebook page to enter.  Details will be posted before 7 am.  Good luck!

Are your teeth aching from the sweets that abound this time of year?  (I know, I know, I’m partly to blame.)  Are you already missing the flavors of Thanksgiving, or maybe you still have some cranberry sauce without a purpose?  Or, maybe you are just looking for a quick and healthy weeknight meal?  This dish helps satisfy any or all of those problems!  I had leftover cranberry sauce, some celery and a variety of fresh herbs after Thanksgiving and they needed to be used quickly, so I decided to give these meatballs a try.

This is a pretty cool hybrid of meatballs, a classic comfort food, with the flavors of turkey day.  Served with some mashed potatoes and broccoli, this was a great dinner with the flavors of a holiday meal minus all the fuss.  As with many dishes including fresh herbs, you can adjust the herbs to suit your tastes and what you happen to have on hand.  I used a combination of fresh thyme, rosemary and parsley with a touch of dried oregano.  All three of us really enjoyed this dinner, and I think it will be a nice addition to the weeknight repertoire.

Side note: Today’s holiday giveaway is one of the few kitchen unitasker items I just can’t live without – a Whirley Pop!  Enter on the Facebook page (details will be posted before 7 am).

Herbed Turkey Meatballs with Cranberry Sauce
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Ingredients:
1 tbsp. butter
1/3 cup yellow onion, finely chopped
1/3 cup celery, finely chopped
1 lb. ground turkey
1 cup bread crumbs (I used panko)
1 large egg
2 tsp. minced fresh thyme
2 tsp. minced fresh parsley
½ tsp. minced fresh rosemary
¼ tsp. dried oregano
½ tsp. poultry seasoning*
½ tsp. kosher salt
¼ tsp. black pepper
Cranberry sauce, for serving

Directions:
Preheat the oven to 425° F and lightly grease a baking sheet, or line with parchment paper.  Melt the butter in a small skillet over medium-high heat.  Add the onion and celery and cook just until softened, about 4-5 minutes.  Remove from the heat and set aside to cool slightly.

In a large mixing bowl, combine the celery and onion, ground turkey, bread crumbs, egg, fresh and dried herbs, poultry seasoning, salt and pepper.  Mix together until well combined.  Form the mixture into evenly sized meatballs, about 1½ inches in diameter.  Place the meatballs, evenly spaced, on the prepared baking sheet.

Bake 10-15 minutes, until completely cooked through.  Serve warm with cranberry sauce on the side.

*I usually have a poultry seasoning blend on hand, but if you don’t, you can make your own with spices you may already have.

Source: Williams Sonoma via Pink Parsley

This weekend was an honest to goodness baking marathon for me.  I baked for nearly two days straight with very little sleep.  But finally I’m sitting down, and I just couldn’t wait to tell you about these caramels.  They may not be the snazziest of holiday treats, but in my book it just doesn’t get much better than really good caramels.  These sweet, chewy candies have flecks of vanilla bean throughout and a touch of fleur de sel that almost sparkles on top.

I think candy making is such fun – there is just something so gratifying about making your own caramels.  It really doesn’t require much effort, just some patience and a candy thermometer.  In fact, I pull up a barstool to the stove, grab a good book and sit reading next to the stove, monitoring and stirring occasionally while the sugar works its magic.  I think anyone would be thrilled to receive these as a holiday gift.  And I’m thrilled to have a few left over to enjoy myself :)

Side note – My series of holiday giveaways is starting today on the Facebook page.  Details will be posted before 7 am.  Enter to win a copy of Martha Stewart’s Cupcakes!

Does this type of cookie look familiar to you?  You know, those tins you buy at the store around the holidays filled with really yummy, slightly crumbly butter cookies?  Guess what?  You can make them at home.  I’m pretty overjoyed about this myself.  I’m normally not one to buy cookies from the store, but any time one of those tins appears at my dad’s house I’m all over it.  There is something about them that is totally irresistible.  I’ve been wanting to make these since last winter but never got around to it.  So many things to bake, so little time!

Of course I know I can always count on Cook’s Illustrated for a stellar recipe and they certainly delivered in this case.  The dough requires very few ingredients, but in the usual Cook’s Illustrated fashion, they have included a special technique to take the recipe to the next level.  In this case, that step is using a soft-boiled egg yolk in the dough.  It sounds a little weird, I know, and I was very skeptical.  Now I don’t know if it really matters because I haven’t tried these without the soft boiled yolk but I can say that I think these cookies are just perfect.  The buttery flavor and slightly sandy texture are spot on.

The article includes a recipe for a basic sablé dough, as well as numerous variations for a range of other shapes and flavorings.  As you can see, I tried a few of these variations myself: the basic sablé, chocolate swirls, vanilla pretzels and chocolate sandwiches.  And let me tell you, I loved every single one of them.  Like, really loved them and didn’t want to share them.  I try not to be overly effusive so you know when a recipe really stands out for me – this is one of those times.  Another huge plus is that the dough for all of these is formed into logs, chilled in the freezer, then sliced and baked (obviously the pretzels are shaped after chilling).  This means they are really convenient for holiday baking because you can make and freeze the dough ahead of time, and then bake when needed.  I still have more than half of these batches in my freezer waiting to be included in this year’s treat bags.  But I really just want to eat them myself.  I love these cookies!

French Butter Cookies
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Yield: about 40 cookies
Ingredients:
For the dough:
1 large egg
10 tbsp. unsalted butter, softened
1/3 cup plus 1 tbsp. (2¾ oz.) sugar
¼ tsp. salt
1 tsp. vanilla extract
1½ cups (7½ oz.) unbleached all-purpose flour

To finish:
1 large egg white, lightly beaten with 1 tsp. water
Turbinado sugar, for sprinkling

Directions:
Place the egg in a small saucepan and cover with 1 inch of water.  Bring to a boil.  Once boiling, remove from the heat, cover and let sit 10 minutes.  Meanwhile fill a small bowl with ice water.  Use a slotted spoon to transfer the egg to the ice water and let stand 5 minutes.  Crack the egg and peel away the shell.  Separate the yolk from the white; discard the white.  Press the yolk through a fine mesh sieve into a small bowl.

In the bowl of an electric mixer, combine the butter, sugar, salt and cooked egg yolk.  Beat on medium speed until light and fluffy, about 4 minutes, scraping down the bowl as needed.  Turn the mixer to low, add the vanilla and mix until incorporated.  Add the flour and mix on low speed just until combine, about 30 seconds.  Use a spatula to press the dough into a cohesive mass.

Divide the dough in half and roll each piece into a log about 6 inches long and 1¾ inches in diameter.  Wrap each log in a piece of parchment or wax paper.  Twist the ends to seal and firmly compact the dough into a tight cylinder.  Chill in the freezer until firm, about 1 hour.  (At this point, the dough can be stored in a freezer bag and frozen for up to 2 weeks.)

To bake, preheat the oven to 350 ˚F.  Line baking sheets with parchment paper.  Using a chef’s knife, slice the dough into ¼-inch thick rounds, rotating the dough log every few slices so that it does not become misshapen.  Place the cookies 1 inch apart on the prepared baking sheets.  Brush lightly with the egg white mixture and sprinkle evenly with turbinado sugar.

Bake until the centers of the cookies are pale golden and the edges are slightly darker, about 15 minutes, rotating the baking sheets halfway through baking.  Cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.

Variations:
Vanilla Pretzel Cookies
Follow the recipe for French Butter Cookies, increasing the vanilla extract to 1 tablespoon and reducing the chilling time to 30 minutes.  Slice the dough into rounds as instructed.  Form each round into a ball.  Roll into a 6-inch long rope with tapered ends.  Twist into a pretzel shape.  Brush with the egg white mixture, sprinkle with turbinado sugar and bake as instructed.

Chocolate Sandwich Cookies
Follow the recipe for French Butter Cookies.  Slice the dough into 1/8-inch thick rounds.  Omit the egg wash and sprinkling sugar.  Bake the cookies as directed, reducing the baking time to 10-13 minutes.  When all the cookies are completely cool, melt dark or semisweet chocolate, spread a thin layer onto one cookie and sandwich with another cookie.  Let sit until the chocolate has set completely.

Black and White Spiral Cookies
Make one batch of French Butter Cookie dough.  Make a batch of chocolate dough by following the recipe for French Butter Cookies, reducing the flour to 1 1/3 cups and adding ¼ cup Dutch-processed cocoa powder with the flour.

To form the spiral cookies, halve each batch of dough.

Roll out each portion on lightly floured parchment or wax paper into a 6- by 8-inch rectangle, ¼-inch thick.  If the dough is at all soft, chill until firm enough to handle.

Place one rectangle of the chocolate dough on top of one rectangle of the plain dough.

Roll out the stacked dough into a 6- by 9-inch rectangle.  Starting at the long end, roll each stack into a tight log.  Twist the ends of the parchment and chill for 1 hour.  Omit the egg wash and sprinkling sugar.  Slice and bake as directed.

Source: Cook’s Illustrated Entertaining, Holiday 2010

For those of you that menu plan, do you ever have a meal that for one reason or another gets pushed back to the following week again and again (and again)?  Once is certainly understandable as plans do change, but when the same meal is delayed week after week, it must be because subconsciously you’re just not feeling it.  I guess that was me with this pizza, which is a bit strange considering that the whole reason I wanted to make it was because I had tried it in a restaurant and loved it.  I had all the ingredients on hand but probably delayed it five weeks before I buckled down and just made the darn thing.  And like so many times when I put off making a recipe, I now want to kick myself in the butt for missing out on this awesome dinner.

It’s certainly a departure from a typical pizza, but in a very good way.  I used a seasoned black bean puree in place of the usual sauce, layered with lots of cheddar and monterey jack cheese (pepper jack would also be great) and topped with corn, tomato, jalapeño, onion and cilantro.  As usual with pizza, it’s very easy to adapt this to suit your tastes.  I thought this had a nice amount of spice – a little spicy, but not so much that Andrew wouldn’t eat it.  In fact, he loved it!  If you want to dial up the spice, add another jalapeño to the toppings or consider pureeing a chipotle in adobo with the black bean mixture.  This was a great meal and I can’t wait to make it again.  And next time, I definitely won’t be pushing it back to the next week.

Other yummy pizza ideas:
Spinoccoli Pizza
Caesar Salad Pizza
Chicken Ranch Pizza
Greek Pizza
Chicken Pesto Pizza

For tips on making great homemade pizza, check out my tutorial.

Once turkey day is over people seem to lose interest in pumpkin and move on to more festive and pretty holiday treats such as cranberry and peppermint-centered items.  And while I’m all about those things (well, less so the peppermint), I’m not ready to give up on pumpkin just yet.  Truffles are always a popular treat around the holidays, and I try a couple new variations every year.  These pumpkin spice truffles are a bit different than typical homemade truffles.  The filling is reminiscent of a pumpkin cookie which makes sense since the main components are pumpkin puree as well as crushed graham crackers and gingersnaps.

The mixture is too soft to form into balls just after mixing, but a quick chill in the fridge or freezer gives it just the right consistency.  It is important to work quickly when dipping the truffles.  Too much contact with the melted chocolate in the bowl can allow any condensation formed on the filling balls to be incorporated into the mixture and possibly seize the chocolate.  Sometimes I will start with a new batch of coating chocolate halfway through dipping just to keep things smooth.  I think these would be a nice addition to a tray of truffles or assorted truffle gift boxes for the holidays.  It’s a tasty way to break up the monotony of all that chocolate.  Not that a platter of chocolate has ever been a problem for me, but you know what I mean :)