Dark-Chocolate Skeleton Cookies

I saw this idea in Cooking Light magazine last month, and I knew I had to make them. Mine didn't turn out as cute as the ones in the magazine (I need to work on my piping skills), but they were so much fun to make. Not to mention, they tasted amazing, too! I kept telling my husband that they taste like chocolate ice cream. They are probably some of the most delicious cookies I've ever tasted. The batter doesn't produce very many cookies, so double the recipe if you'd like to make more. I made about 12 cookies with this batch and mailed them to my cousin. It will be a miracle if they made it without any broken bones.


Dark-Chocolate Cookies

Ingredients:
3/4 cup all-purpose flour, plus more for surface
1/3 cup unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
6 Tablespoons unsalted butter, softened
3/4 cup powdered sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 batch Royal Icing

Directions:
Preheat oven to 325-degrees F.

Whisk the flour, cocoa, and salt together in a bowl. In another bowl, cream butter and sugar until pale and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating to combine. Shape dough into 2 disks (I only did one disk), wrap in plastic, and freeze until firm, about 15 minutes.

Working with 1 disk at a time, roll out dough to 1/8-inch thickness on a lightly floured surface. Using a gingerbread cookie cutter, cut out shapes. (Return dough to freezer if it softens.) Space dough shapes 1 inch apart on parchment-lined baking sheets. Freeze until firm, about 15 minutes (oops... I forgot to do this, and they turned out fine). Brush off excess flour.

Bake cookies, rotating sheets once, until edges are firm, 12 to 14 minutes. Transfer cookies, on parchment, to a wire rack, and let cool completely.

Use royal icing to decorate the skeletons.

Source: Martha Stewart

Brie & Brisket Quesadillas

My husband always compliments my cooking, and that's one of the reasons I love him so much. But I know that he really-really-really enjoys the meal when he tells me that he could eat that particular dish once a week. This is one of those meals. In fact, I think he said he could eat it twice a week. At that moment, I knew that I had won his heart all over again. And the best part about the whole thing is that the brisket cooked while I was at work, thanks to my trusty crockpot. Awesomeness!

I never would have thought to pair brie cheese with a beef brisket, but it was a genius idea that Jason and Shawnda came up with. The original recipe pairs a mango bbq sauce with these, but I was itching to use the chili sauce that my aunt canned a couple of months ago. It's my grandmother's recipe that we always ate on our black eyed peas, but it also goes well on burgers, quesadillas, hot dogs, and whatever else you fancy. Feel free to use your favorite bbq sauce, salsa, or chutney. You can also omit it all together, as it will be delicious with just the beef and cheese.


Brie & Brisket Quesadillas

Ingredients:
3 pound brisket
Salt
Pepper
1 Tablespoon chili powder
3 cloves garlic, minced
16-ounces (2 cups) Dr. Pepper (not diet)
Chili sauce (or chutney, bbq sauce, salsa, etc.)
8 (8-in) flour tortillas
8 ounces Brie cheese, thinly sliced
1 cup Monterrey Jack cheese, shredded
Cooking spray
Cilantro, for garnish (optional)


Directions:
To make the brisket, rub with salt, pepper, chili powder, and garlic. Place brisket in the crockpot, and pour the Dr. pepper over the meat. Cover crockpot, and cook on LOW for 8 hours.

Remove from the crockpot and let meat rest on a cutting board for 15 minutes. Slice against the grain about 1/8- to 1/4-inch thick.

To assemble the quesadillas, heat a griddle or large pan over medium-high heat. Lay out the tortillas. Divide the meat, brie, and Monterrey Jack cheese between the tortillas, placing the meat and cheese on one half of each tortilla. Top with a spoonful or two of chili sauce, and fold the other half of the tortilla over. Spray one side of the tortilla with cooking spray, and place on the hot pan. Cook until crispy. Spray the other (top) side of the tortilla with cooking spray, and flip over. Cook until crispy. Remove from heat, and serve immediately. Garnish with cilantro, and serve with sour cream, avocado, and extra chili sauce.

Source: Confections of a Foodie Bride

Jalapeno-Pepper Jack Cornbread Biscotti

Soups are one of my go-to meals during the fall and winter months. I usually serve some sort of bread on the side for dipping, but sometimes regular bread or cornbread can get boring. I found this recipe while flipping through the October issue of Southern Living, and I knew that I needed to make this soon. They have several variations, and I'm eager to try them all (see bottom of post for other variations).

My man gave these the stamp of approval served alongside a bowl of chili (I served them with Pumpkin Turkey Chili). They didn't get as hard as the biscotti that I've made in the past. I'm not sure if it's because I didn't bake them long enough or if this is how they're supposed to be. Regardless, they were delicious, and I'll make them again and again.


Jalapeno-Pepper Jack Cornbread Biscotti

Ingredients:
2 (6-ounce) packages buttermilk cornbread-and-muffin mix (I used Martha White brand)
1 cup (4-ounces) shredded Pepper Jack cheese
1 jalapeno, seeded and finely chopped
1/4 cup cold butter, cut into pieces
3 large eggs, divided
1/4 cup buttermilk

Directions:
Step 1:
Preheat oven to 350-degrees. Combine cornbread mix, 3/4 cup grated Pepper Jack cheese, and chopped jalapeno in a food processor bowl. Add butter, and pulse 5 to 6 times or until crumbly.

Step 2:
Whisk together 2 eggs and buttermilk. With processor running, gradually add egg mixture through food chute, and process just until well moistened. (Batter will be thick.)

Step 3:
Spread dough into a 12- x 4-inch rectangle on a parchment paper-lined baking sheet using lightly greased hands. Lightly beat remaining egg; brush over dough. Sprinkle with remaining cheese.

Step 4:
Bake at 350-degrees for 20 minutes or until pale golden brown and firm. Let cool on baking sheet on a wire rack for 10 minutes. Reduce oven temperature to 300-degrees.

Step 5:
Gently slide loaf (on parchment paper) onto a cutting board, and cut loaf diagonally into a 1/2-inch thick slices using a serrated knife. Place slices, cut sides down, on a baking sheet lined with a new sheet of parchment paper.

Step 6:
Bake at 300-degrees for 15 to 20 minutes on each side or until golden and crisp. Let cool on a baking sheet on a wire rack 15 minutes. Serve warm. Store in an airtight container up to 3 days, or freeze up to 2 weeks.


Other Variations:

Parmesan-Pepper Cornbread BiscottiOmit jalapeno. Substitute 1 cup freshly grated Parmesan cheese for the Pepper Jack. Add 2 teaspoons pepper and 3/4 teaspoon chopped fresh rosemary to food processor in Step 1. Proceed as directed.

Bacon-Cheddar-Chive Cornbread BiscottiOmit jalapeno. Substitute 1 cup shredded sharp Cheddar cheese for the Pepper Jack. Add 1 tablespoon chopped fresh chives and 4 cooked bacon slices, crumbles, to food processor in Step 1. Proceed as directed.

Parmesan-Garlic Cornbread BiscottiOmit jalapeno. Substitute 1 cup freshly grated Parmesan cheese for the Pepper Jack. Reduce eggs to 2. Add 1 large garlic clove, minced, and 1/4 teaspoon salt to food processor in Step 1. Brush 2 tablespoons melted butter on top of dough rectangle before baking. Proceed as directed.

Source: Southern Living October 2011 Issue

Loaded Baked Potato Soup

The theme of this recipe swap was soups and stews. I received this recipe from Sarah of Taste of Home Cooking. I've made loaded baked potato soup before with a slightly different recipe, but this time I took Sarah's advice and left the skins on the potatoes. I love potato skins; plus, they have lots of nutrients and fiber that I didn't want to miss out on. Aubrey and I both enjoyed this recipe. He even had a second bowl.

In order to save some calories, I used skim milk and fat free half-and-half. I was going to use turkey bacon instead of the pork kind, but forgetful me left it out on the counter to thaw last night and forgot to stick it in the fridge before I went to bed. Geez! That's why you don't see it in the picture; I didn't want to risk it.


Loaded Baked Potato Soup
Ingredients:
5 medium Yukon gold potatoes
1 stick of unsalted butter
1/2 cup flour
1 medium yellow onion, diced
3 cloves garlic, minced
6 cups milk
2 cups half-and-half (or fat-free)
3 Tablespoons fresh chives or green onions, chopped
8 strips bacon, cooked and chopped
1/2 cup plain Greek yogurt (or sour cream)
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 cup grated cheddar cheese

Directions:
Wash potatoes and poke holes all over with a fork. Bake potatoes at 350-degrees for about an hour or until cooked completely through. When potatoes have cooled, dice and put to the side. You may leave the skin on, if you like.

Melt butter in a large dutch oven or pot over medium heat. Add onions and saute for 3 minutes. Add garlic and saute a minute longer. Add the flour and whisk until combined and smooth (about a minute).

Pour in milk, two cups at a time combining the roux until fully incorporated. Whisk in the half-and-half. Turn the heat up to med-high, and bring to a simmer. Let simmer gently for about 5 minutes, stirring occasionally.

Remove from heat or turn to low heat, and add potatoes and chives. Use a masher and mash potatoes until soup becomes thick. (You can do this beforehand in a food processor, or mash in a separate bowl.)

When soup is the desired consistency, whisk in Greek yogurt and cheese. Top with bacon, additional cheese, and chives.

Source: barely adapted from A Taste of Home Cooking

Donut Hole Acorns

Last week I had a meeting in the city that I grew up in. I always enjoy meetings there because I get to see my family and friends. My mom was in charge of helping with a reception for the new teachers at her school. She wanted to make these acorns for the "Fall themed" reception, and she didn't have to twist my arm too hard to get me to help.

We used peanut butter and chocolate jimmies for the acorn top, but we both agreed that Nutella and toffee bits would taste better.  You can make these the night before or the day of serving. If you make them too far in advance, they will dry out.

What you'll need to make these:

Donut holes
Nutella (or peanut butter)
Toffee bits (or chocolate jimmies)
Pretzel sticks, broken in half


The directions are pretty much self-explanatory.  Dip the donut hole in the Nutella (or peanut butter), making sure to cover about 1/3 of the top. Then roll it in the toffee bits (or jimmies). Stick a half of a pretzel stick in the top and set on wax paper. Keep in a covered container until serving time.

Source: Gracious Rain

Pumpkin Peanut Butter Oatmeal Bars

I got the itch to clean out my pantry the other day. I had a huge container of peanut butter from Costco that I rarely eat except for the occasional spoonful before bed (What? You don't eat peanut butter by the spoonful?). I also had partially used bags/containers of craisins, white chocolate chips, and oatmeal.  I'm happy to say that I made a little more room in my pantry, and I got some delicious oatmeal bars as a result of my "hard" work.

These are great for breakfast or if you need a pick-me-up snack before a workout. They also make great bedtime snacks (much more satisfying than a spoonful of peanut butter). Feel free to play around with the add-in ingredients, and use whatever you have in your pantry.


Pumpkin Peanut Butter Oatmeal Bars

Ingredients:
scant 1/2 cup peanut butter
scant 1 cup pumpkin puree
2 cup oats (whole rolled; not quick cook)
1 cup brown sugar, packed
1/2 cup white sugar
1 Tablespoon pumpkin pie spice
3/4 teaspoon cinnamon
1 Tablespoon vanilla extract
1/3 cup each of add-ins: white chocolate chips, Craisins, or whatever your heart (or pantry) desires


Directions:
Preheat oven to 350-degrees F.
Combine all ingredients into a mixing bowl and stir by hand. Spread batter (it will be pretty moist) into a foil-lined and sprayed 8x8 or 9x9-inch baking dish. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. The bars may still look underdone, but that's okay because they will continue to set up as they cool. Allow to cool very well before slicing into squares. Store extras on the countertop, refrigerator, or in the freezer for long term storage.

Source: Love Veggies and Yoga

Pumpkin Turkey Chili

It's the time of year that soup recipes and pumpkin recipes start showing up all over blogs. I recently saw a recipe for pumpkin chili, and I have to admit that I was skeptical about the recipe at first. I couldn't imagine putting pumpkin into my chili. I read the blog post and found out that the pumpkin puree acted more like a thickener instead of a flavor ingredient. A bit relieved, I decided to give this a try. I'm all about a good crockpot recipe, so I dumped all of the ingredients in one morning before work and instructed my lovely man to give it a stir every 2-3 hours. I came home to a wonderful smelling house and a delicious meal. It makes a lot of chili, but it freezes well if you want to go that route.

Pumpkin Turkey Chili


Ingredients:
1 Tablespoon olive oil, divided
1 pound ground turkey
Salt and pepper, to season meat
1 medium onion, diced
1 bell pepper, diced
3 cloves garlic, chopped
1 Tablespoon ground cumin
2 Tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon seasoned salt (I used Lowery's seasoned salt)
4 ounce can diced jalapenos
3 cups beef broth
1 (15-oz) can red kidney beans, rinsed
1 (15-oz) can black beans, rinsed
1 can pumpkin puree (NOT pumpkin pie filling)
2 (14.5-oz) cans petite diced tomatoes with juice
Toppings for garnish (I used Pepper Jack cheese, plain Greek yogurt, and sliced jalapenos)


Directions:
Heat 1/2 tablespoon oil in a large heavy frying pan, add ground turkey, season with salt and pepper, and cook until the turkey is cooked throughout. Add cooked turkey to the crockpot.

Add the remaining 1/2 tablespoon oil to the frying pan .Add diced onion and greed bell pepper and cook about 3 minutes, until the onion and pepper is just starting to soften. Add garlic, cumin, chili powder, dried oregano, seasoned salt, and diced jalapenos. Saute a couple of minutes more. Put the onion mixture into the crockpot, then deglaze the pan with the beef broth and add that to the crockpot.

While the onions and peppers are cooking, drain the beans into a colander placed in the sink, and rinse with cold water until no more foam appears. Add beans to the crockpot. Add canned pumpkin and diced tomatoes (with juice).

Stir the mixture to combine ingredients, then cook on high for 4-6 hours (or on low for 8-10 hours), stirring a few times if you're home.

Serve hot, topped with your desired toppings.

Source: adapted from Kalyin's Kitchen

Apple Cinnamon Monkey Bread Muffins

I received this recipe from Joelen from the What's Cookin, Chicago blog. The theme of this recipe swap was apple or pumpkin. I was so excited to get this recipe because I love monkey bread, and I've always loved looking at Joelen's blog. She is super smart and talented when it comes to food, and I knew this recipe was going to be a winner.

I chose to make mini monkey bread in muffin tins in order to help with portion control. If you would rather make the whole thing in a bundt pan, head over to Joelen's post to get the ingredient amounts and baking time. Whichever you choose to make, you will be pleased. The pre-made biscuit dough makes this recipe whip up in no time. I loved the sugary crust that forms on the top layer, and the apple filling was a nice twist to the original monkey bread that I've tried in the past.



Apple Cinnamon Monkey Bread Muffins

Ingredients:
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
6 Tablespoons butter, melted
2/3 cup packed brown sugar
2 (12-ounce) cans refrigerated biscuits (10-count)
2 small apples, peeled and finely chopped
1 cup coarsely chopped pecans, divided

Directions:
Preheat oven to 350-degrees F.

Spray muffin pan with nonstick cooking spray. Mix the granulated sugar and cinnamon, set aside.

In a small bowl, combine the melted butter and brown sugar, stirring well; set aside

Cut each biscuit in half (to make 40 pieces total) and flatten with your fingers. Dredge each side of the flattened biscuit in the cinnamon sugar mixture. Place 1/2 teaspoon of chopped apples in the center of each biscuit, wrapping and sealing the dough around the apples; set aside. Repeat with all the remaining biscuits.

Sprinkle 1/3 of the chopped pecans among each of the 12 muffin spaces. Place 2 of the prepared biscuits in each muffin space, making sure they cover the bottom. Sprinkle with some of the cinnamon-sugar mixture, and pour half of the melted butter mixture over the biscuits. Sprinkle with another 1/3 of the chopped pecans.

Layer the remaining biscuits (1-2) on top of the pecans in the muffin tins. Sprinkle with the remaining cinnamon-sugar mixture, and pour the remaining butter mixture over the biscuits. Sprinkle with the remaining 1/3 cup of pecans.

Bake for 15-18 minutes, or until golden. Remove from the oven and cool for 5 minutes. Place a platter on top and invert (or carefully remove with a spoon).

Source: What's Cookin, Chicago?; originally adapted from Paula Deen

Buffalo Chicken Chili

My husband has taste buds of steel, and he absolutely loves spicy foods. I have to admit that I was a little nervous before tasting this because I thought it was going to burn my mouth to pieces. I was pleasantly surprised. While it does have a bit of heat, it doesn't linger around in my mouth or throat. My man put a few drops of Tabasco in his bowl, if that tells you anything; I guess it wasn't too hot for him. We ate this for a few days since I doubled the recipe, and I feel like the heat dissipated a little each day.

I would definitely repeat this recipe because it's so delicious, and it cooks while I'm at work. This is a perfect meal for those cold nights in front of the TV watching football. Serve it with sliced avocado, celery, crackers, or whatever you fancy.


Buffalo Chicken Chili

Ingredients:
2 chicken breasts (cooked & shredded or raw & whole)
1/2 bottle Frank's Buffalo Sauce
1 (15.5-oz) can beans (garbanzo, black, pinto, whatever!)
1 large sweet onion, chopped
2 (15-oz) can tomato sauce (oops! I think I only used 1 can)
1 can cream-style corn
1 cup salsa
2 jalapenos, seeded and chopped

Directions:
Dump everything into the crockpot, and stir well. Cook on low for 8-10 hours. If your chicken was raw when you put it in, take it out after about 8 hours, shred it, and then stir it back into the chili.
Enjoy!

Source: Sweet Anna's

Cheese Straws

 

This past weekend, my mom and I traveled to Kansas City to visit my sister and brother-in-law. We had a blast! There are so many shops and restaurants up there that we don't have here in Alabama, so of course we shopped 'till we dropped and ate until we about popped. One of the shops we visited was Sur la Table. I now realize that I've been pronouncing the name of the store in my southern American accent instead of French (::blushing::). I walked out of the shop with several knick knacks, and my mom bought a cookie press that we used to make these cheese straws. I've never used a cookie press before, so I was excited to get into the kitchen and learn.

These cheese straws were delicious, but the only thing missing was the cayenne pepper. My sister has the most sensitive taste buds when it comes to spicy foods and doesn't even keep red pepper in her house. Blasphemy, I know, but I won't judge!

Cheese Straws

Ingredients:
1 (8-ounce) block sharp cheddar cheese, shredded (we used extra sharp)
1 stick butter, softened
Pinch of cayenne pepper (or more to your liking)
1/2 teaspoon salt
1 1/2 cups all-purpose flour

Directions:
Preheat oven to 350-degrees.

Beat the first 4 ingredients at medium speed with a stand mixer until blended. Gradually add flour, beating just until combined.

Use a cookie press with a star-shaped disk to shape mixture into long ribbons, following manufacturer's instructions, on parchment paper-lined baking sheets. Cut ribbons into 2-inch pieces

Bake for 12 to 16 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container for up to 1 week (although several people have told me that they last much longer).

Source: You Know What You Oughta Do