Brittany wrote this on 9 December 2014
My husband just walked by the computer and glanced at this photograph. He stopped, looked closer, and stated. “Wow, Babe. That photo is amazing.” As he strolled away, I growled under my breath, “I want to eat it…”
The truth is, I did eat it. Last week. I snacked, dipped, nibbled, and devoured with gusto. And it was good. But I look at this and I want more.
Who can resist the classic combination of chocolate and cherries? I blame my addiction on my Dad. For as long as I can remember, he has received a box or two of Queen Anne Cherries at Christmas, wrapped and tucked under the tree at the last minute by the enthusiastic hands of his children. He somehow managed to convince us that he was surprised to open them each year. Christmas makes us gullible I guess… We aren’t often able to be together for Christmas these days but the tradition lives on. I have never told him this, but I still buy a box every year and break into it on Christmas Eve, handing one to each of my kids just as he did to my siblings and I all those years ago. One bite and I could be sitting Indian style on the living room floor of my childhood home, waiting for gifts to be passed out.
I feel as though I should mention that I am listening to Francesca Battistelli’s Christmas Album as I type this. One of my most favorite holiday albums ever. Beautiful music, coupled with writing the memory above is making my heart positively ache with missing my family this holiday season. Who knew chocolate covered cherries could make this momma weep with nostalgia?
Anyway. Enough with the sappy stuff. Back to this dip. It is officially my go-to, bring along treat of the Holiday 2014 season. Its beautiful, simple, fun, and just kind of screams the word ‘party’, don’t ya think? It is basically a low effort, less messy way to serve these familiar flavors. I realize that there are a bazillion versions of this recipe out on Pinterest right now, but I felt the need to make it come together a bit faster and with less fuss. I have enough things to do these next few weeks without wasting time on unnecessary steps in a recipe. I would much rather channel that energy into something useful. Like eating that recipe.
Chocolate Cherry Cream Dip
Adapted from Shugary Sweets
This can be made a day ahead and wrapped tightly in the fridge. Keep cold while serving and dip whatever sounds good in it. I am partial to pretzels. The sweet and salty combo is stellar.
1 pkg (8 oz) cream cheese, slightly softened
1/4 c (4 T) soft butter
1/2 chopped maraschino cherries
1/4 c maraschino cherry juice, right from the jar
1/2 c mini chocolate chips
Combine the cream cheese, butter, and cherry juice until combined and smooth. Fold in the chopped cherries and mini chocolate chips. Serve with pretzels, graham crackers, vanilla wafers, or anything else you can think of!
*This post contains affiliate links that may result in compensation for the author.
Brittany wrote this on 5 December 2014
Of course, what she really meant was the toasted, sugar coated walnuts, almonds, or pecans that seem to crown so many restaurant salads. While I am a fan of sugar (and nuts, for that matter) I never really liked them on my salad. They were a hunk of sweetness when what I wanted to eat was supposed to be light, fresh, and wholesome. Salad=guilt-free health food. Yes? Yes.
Enter the Savannah Chopped Salad at McAlister’s Deli. I luuuuuuuurve it. I have yet to tire of eating it and just writing about it now is making my mouth water. I have been completely converted to a ‘nuts on my salad’ person. My favorite part? When I am almost done with it and the last bites are of cranberries, cheese, and the honey roasted almonds. It is tangy and tart, creamy and sweet, and crunchy and chewy. The best combo of textures and flavors from three little ingredients. When I was at a food conference in Virginia a few weeks ago (Read: Mixed Conference. Best time ever!), I had a salad with those exact same elements to it and thought to myself, “Self? Why have you not made this before?” So I did! I started making it myself. The salad I will post later, but the sugared almonds above are my nut of choice when it comes to topping my greens. Sliced, to be exact, as they look pretty and add texture and crunch without sticking a whole nut in your mouth.
So how do you make these delectable slivers of deliciousness? Ha! Say that three times fast… It is ridiculously easy. And fast. And did I mention easy? Wait, what? I meant the recipe was easy, not repeating that three times fast. Was that clear? I’m so tired…
The possibilities with these babies are endless. Top a salad (duh) or ice cream (be still my heart) or a no-bake pie (MOMMY!) for a little crunch. Or you could just eat them. Add them to yogurt, pudding parfaits, trail mix, or garnish a smoothie! Or just eat them. Sprinkle these beauties over a bowl of fresh fruit to give it a bit of texture or crumble them over a dessert pizza just before serving. Oh! And you know what?! You could just eat them…
1 c sliced almonds
1/3 c granulated sugar
pinch of salt
Place all ingredients in a small sauté pan and place over medium-medium high heat.
Let warm and melt while stirring occasionally, about 5 minutes. The sugar will start to melt and stick to the nuts. If some of it never melts, that is ok.
Keep going for another 5 minutes or so, or until the nuts are coated and toasted. Spread out in a single layer on a wax paper or parchment lined baking sheet to cool.
Once cool, crumble into smaller pieces of needed. Store in an airtight container for up to 5 days. Be ready to make more than one batch due to snacking.
Brittany wrote this on 1 December 2014
1.) It is covered with a glaze that is thick and sweet and can only be described as pourable caramel frosting. F-R-O-S-T-I-N-G. Not a quick bread type of feature.
2.) I don’t call a baked good with a moist crumb as delicate as this a bread. Definitely a cake.
3.) Its special. You can tell by looking at it!
4.) Because of the gooey caramel frosting type ‘glaze’, it is easiest to eat on a plate with a fork. Do you eat bread with a fork? Me neither.
See? Cake. LOAF cake, for obvious reasons.
Yes this is a good as it looks and yes, you too can make it at home. This is studded with diced apples (yeah baby!) and minced crystalized ginger (say what?) so there is a nice, full flavor with this recipe. It is definitely the kind of thing you bake as an extra special treat. Not because it is necessarily so bad for you, but because the extra effort in making it results in a particularly indulgent loaf. This is the perfect thing to make for a beloved friend or neighbor around the holidays. Wrapped up in wax paper and topped with a bow, it makes an incredibly appealing picture. Besides gifting it to friend and family, this would be stellar sliced and put out on a breakfast buffet. It tastes even better the next day so bake it up and glaze it an hour or so before you serve it so the topping has a chance to set. Sliced on a plate with a hot cup of tea on the side makes the perfect, small serving, after dinner treat this time of year. A piece of cake that is just right.
Of course, sneaking a bite or two as a midnight snack is ‘just right’ as well. I did say this recipe was special, right?
Caramel Apple Ginger Loaf Cake
Recipe adapted from CCA
I have to say that even thought I really really love the caramel topping on this, it is just as good without it. If you like, skip the final glazing step and just enjoy the apple-ginger bread as a snack. Delightful. Crystalized ginger is fresh ginger root that has been boiled in sugar. It is chewy in texture and covered with the crystalized sugar. You can usually find it in the baking isle, or anywhere with dried fruit.
1 c brown sugar
1/2 c canola or grape seed oil
1/2 c sour cream
1 3/4 c flour
2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
2 medium/large apples, such as granny smith, macintosh, or other firm, baking apple, peeled, cored, and diced small
1/3 c finely chopped crystalized ginger
1/2 c brown sugar
1/4 c butter
1/4 c heavy cream
1 tsp grated fresh ginger
1 tsp corn syrup
Preheat the oven to 350 and thoroughly spray a large 8X4 loaf pan. Whisk together the first four ingredients in a large bowl until thoroughly blended. Add the dry ingredients and stir gently to combine. Carefully fold in the apples and crystalized ginger. Bake for 50-60 minutes or until a toothpick comes out with only a crumb or two attached. Let cool for 5 minutes in the pan and then turn out onto a rack to cool further.
While cake is cooling, add all the glaze ingredients to a small saucepan and bring them to a bubble over medium hight heat. Let boil 1 minute, the turn off heat and let set until it cools to a thick, but pourable consistency. Drizzle generously over loaf cake and let glaze set. Enjoy within 2 days or freeze, unglazed for several months. Defrost and glaze as directed when ready to serve.
Brittany wrote this on 30 October 2014
I have always loved apple cake and really really loved this version. And not all apple cakes are created equal, mind you! Sometimes apple cake is light and fluffy and then the chunks of apple weigh it down in a weird way. Other times the apples are in big chunks that never seem to bake well. Getting the crumb right with pieces of fruit mixed in is a balancing act. Who knew it was such a delicate process with such a complicated formula?
This recipe gets around that by baking up a lot like bars. Chewy and more dense that a traditional cake, it supports the chunks of apple perfectly, but it is still light enough to warrant a plate and fork. Good gracious. It is just awesome. When I acquired the recipe from my friend, I learned that it is of course a family recipe. I am thrilled she shared it with me and while I adjusted it to my taste just a smidge, it stays true to the original. I dare you to bake this up and bring it to a gathering this holiday season. Just be prepared to deal with the aftermath of praise, high fives, recipe inquires, and offers of marriage. It is that good.
I have no doubt that many other versions of apple cake will grace this little corner of the internet. I am, after all, an equal opportunity eater. But for now, I am having a hard time making it past this cake. I have kind of hit the pause button on apple cake experimentation. Maybe next year. For now, this is my ultimate.
***This is my final post in the series of comforting and cozy recipes that I am featuring during the GIVEAWAY! You only have a few more days to take advantage of my offer of free merchandise (yeah free!!) and enter for a chance to win loot from the top rated ETSY shop, Pine Tree Goods. If you haven’t entered yet-and there ways to put your name in up to 5 times-click here and git er done! Don’t forget to take advantage of the free shipping code just for BP readers! Good Luck!***
I couldn’t resist tucking in this last picture of Lane, my 2 1/2 year old photo-bomber.
Cinnamon Apple Cake
Adapted from MaryAnn Hillard, friend of Brittany’s Pantry
I am loyal to golden delicious as a baking apple, but a recent visit to an orchard in North Carolina had me taste testing an apple called Gold Rush. It was awesome. Great in a pie (or cake) and great to eat out of hand. I highly recommend them if you can get your hands on them.
Preheat oven to 350 degrees.
Cream together in the bowl of a stand mixer:
1 c (2 sticks) of room temperature butter
2 c sugar
When combined and smooth, add:
1 tsp vanilla
pinch of salt
1 tsp cinnamon
1/2 tsp nutmeg
When combined and smooth, add:
2 1/2 c flour
1 tsp baking soda
1/2 tsp baking powder
Lastly, gently fold in 3 c of diced apple (peeled and cored).
Spread batter (it will be thick) into a sprayed 9X13 pan and bake for 35-40 minutes or until evenly golden brown and set. Cool cake until almost room temp before cutting and serving. Cake is best the day it is made, but leftovers aren’t too shabby.
Brittany wrote this on 21 September 2014
Recently, my husband and I purchased a large parcel of land in the middle of the South Carolina midlands. We have been busy getting ready to build, filling out paperwork, marking trees for removal, pouring over the floor plans, and all the other tasks that accompany a project the size of ours. A few weeks ago, that access road was built to our property.
Picturesque, don’t you think? The clearing for construction has begun and we are starting to actually see a location for the homestead. Since it is solid forest as far as we can see, any type of clearing goes a long way toward visualizing everything!
So, after playing out on the land all day, this crisp was pretty great to come home to. It took hardly any time to throw it in the slow cooker and I didn’t have to worry about having the oven on when I was out of the house. Of course, the smell when we opened our front door was mouthwatering. You can smell the cinnamon from down the road! When I decided to create this recipe I messed around with different spices, but ultimately, returned to just plain cinnamon. There is just something about peaches and cinnamon that works just as good (or better) than apples and cinnamon. It all seems warmer somehow. Err go, it is quite possibly the most comforting thing to make this time of year. The honey brings out the peachy-y ness of the fruit without making it too sweet. If you top it with vanilla ice cream, it kinda melts and mixes with the honey-peach juices and creates this sauce that makes you drool and when you scoop it up, its all warm and melty and oat-y and…*sigh* Truly fantastic. It smells and tastes just like home. No matter where that may be or what stage of construction its in.
Honey Cinnamon Peach Crisp for the Slow Cooker
Depending on the flour you use, this recipe can be gluten-free or not. I created it using an all-purpose gluten-free flour mix that can be exchanged for regular wheat flour cup for cup. A few of my testers thought that the different flours made the filling too thick, but others didn’t mind. The flavor is slightly different if you make it GF, but still great. Either way you make it is scrumptious!
5 or 6 large peaches, pitted and sliced into 12ths
2 level T, gluten-free or all-purpose flour
1 tsp cinnamon
2-3 T honey, preferably raw
3/4 c gluten-free or all-purpose flour
3/4 c rolled oats, gluten-free or regular
3/4 c brown sugar
1 tsp baking powder
pinch of salt
1/2 c (1 stick) room temperature butter, divided
Pinch off 2 T of the butter and evenly smear it on the inside of a regular sized slow cooker crock. Gently combine all the fruit filling ingredients until evenly coated and pour into slow cooker. Be sure to use a spatula to scrape out all the cinnamon honey juice in the bowl! Combine all the dry ingredients of the topping and then add the remaining 6 T of soft butter. Using a fork or your fingers, combine all ingredients until evenly distributed and mixture is wonderfully clumpy! Evenly spread over the fruit in the crock and cover. Cook crisp on low for 4 hours or until fruit is bubbly. Cool slightly and serve with a big ‘ol scoop of vanilla ice cream!
Brittany wrote this on 20 August 2014
When my husband was in the Navy, I often volunteered to cook for our unmarried or otherwise unattached friends. I have mentioned this before; that I used to use them as guinea pigs in the early days of my cooking career, completely taking advantage of their willingness to eat just about anything while I tested my way through experimental dishes and recipes. During deployment, food on a nuclear submarine is very….well…I could tell you but then I’d have to kill you. Know that it is less than perfect. Any home cooking was much appreciated and the guys actually made a very diverse test group, since those young men came from every walk of life and from every part of the country. Sailors from the big city, the south, midwestern farms, tropical islands-everywhere. I cooked food from the north and a good friend and fellow Navy wife contributed southern expertise. And we fed them. My favorite way to show that I love and care. Food.
That is why these sweet little cookies make me grin. Not because they are wicked good (they are) or because the thought of eating one right now makes me want to weep with joy (it does) or the fact that anything filled with some type of cream is on my ‘for sure’ list (it is). But because the very first time I ever made them was for a bunch of sailors off the USS-Topeka. I had ripped the recipe out of an issue of Bon Appetit and taped it into a notebook filled with other recipes that I had saved, scribbled down from friends, or pilfered from the magazines in the dentist office waiting room. My San Diego kitchen was rather minuscule, but that didn’t deter me from trying new recipes, no matter how complicated or advanced they seemed. I assumed this recipe was a bit of both and was pleasantly surprised when I discovered it was just cookies and frosting. Easy peasy.
The recipe has since moved to my computer, but I clearly remember adding a special note in the margin of that old notebook. **Sailor Approved** That first time I made them we all oohed and aahed over how good they were. But again, that isn’t what makes them special. It was the fact that when we were all thousands of miles from home, missing our families and aching for something familiar, these cookies made the house smell like home. It smelled like a crisp fall day in the north woods even though it was actually 85 and sunny on the coast of the south Pacific. These sweet little treats were part of the conversations, laughter, teasing, and warm hugs of that day. The memories of those men are very dear and while we are all now scattered to the far corners of the world, I hope just like for me, certain things trigger fond memories of our times together.
And who knows? Maybe carrot cake will forever make them think of a tiny apartment in San Diego filled with good friends and good food, too.
Inside-Out Carrot Cake Cookies
Recipe adapted from Bon Appetit
I have two favorite things about this recipe. One: That the filling is just cream cheese and honey. Genius. And totally something I would do. And two: They are freezable. Make them once and enjoy repeatedly. Hello time saver!
1 1/8 c flour
1 tsp cinnamon
1/2 tsp baking soda
pinch of salt
1 stick (1/2 c) butter, softened
1/3 c brown sugar
1/3 c sugar
1/2 tsp vanilla
1 c grated carrot, about one large or two medium
3/4 c walnuts, chopped
1/2 c raisins
1-8 oz pkg cream cheese
1/4 cup honey
Preheat the oven to 375.
In small bowl, mix the first four dry ingredients and set aside. Using a stand mixer or hand mixer, beat the butter and sugars until smooth and fluffy. Add the egg and vanilla and beat until smooth. By hand, gently mix in the carrots, raisins, and walnuts. Fold in the dry ingredients until just combined. Scoop rounded tablespoonfuls onto a sprayed or parchment lined sheet pan. Give them a bit of room to spread a bit between cookies. Use two sheet pans or bake cookies in two batches. Bake 12-14 minutes until just springy to the touch. The cinnamon makes it hard to see if they are browned enough but if you can tell, they should be lightly browned. Let the cookies cool on the pan until firmed up enough to move with a spatula to a rack to cool completely. My kitchen always seems to be warm so for me this took a good 3 or 4 minutes for them to set up enough without destroying them when moved! While cookies are baking, blend the cream cheese and honey together. Once cookies have completely cooled, spread a heavy tablespoon on half the cookies and top with a second cookie. Enjoy, or wrap individually in cellophane and freeze in a gallon zip top bag. These make excellent after school snacks!!
Brittany wrote this on 26 April 2014
The first time I tasted this pound cake was one of those times. Not special like the birth of my children or my wedding day, but something that you know is different. Lovely. My best friend makes this pound cake and yes, as you may have guessed, it is her Granny’s recipe. The same Granny, I might add, that is also responsible for this wonderful casserole of deliciousness. The Granny who’s granddaughter introduced me to some of my most favorite southern foods; this classic pound cake among them. Once I tried this, I have never really cared to try anyone else’s. It is just simply-the best.
That specialness I was speaking of, is love. Yeah yeah. I know. *eye roll* Sappy right? What I mean is love, as an ingredient. There is something about this cake that makes people stop and smile. It is velvety and moist and perfect and…well…special. Just like chicken noodle soup can taste like home and comfort, so can this cake remind you of something familiar and warm and loving. Which, as I experienced the handful of times I personally got to spend with Granny, is exactly the kind of woman she was. I may make different kinds of pound cakes over the years, but nothing beats this traditional, classic version that has been through the hands of generations of southern women and made (literally) hundreds of times.
With this move to South Carolina coming closer and closer, I know I will be able to hold my own at the church pot-luck dinners and any school bake sale that comes my way. I may still throw a Tator-Tot Casserole or Wild Rice Soup at them once in awhile, just to remind them that Yankees can cook too. But you just can’t argue with tradition.
Granny’s Buttermilk Pound Cake
Adapted, ever so slightly, from Jewel Amason (Granny)
This recipe originally called for Crisco but I rarely ever keep it in my house. For the sake of convenience, I use butter. If we are being totally honest here, I actually prefer the taste of this cake with shortening (gasp!) but butter works well too. It is the ONLY thing I have changed from the original recipe as given to me by the family so I hope they can overlook it! This cake is not fussy or temperamental which makes it very reliable. It freezes WONDERFULLY and that is one of my most favorite things about it! Because it makes a full bundt pan, I usually serve half the cake and then wrap the second half well and store it in the freezer. Give it a bit to thaw on the counter and it is just as good-even a bit better!-than freshly baked. Being a simple pound cake, it is fantastic with just a dusting of powdered sugar and eaten out of hand. I am sharing it with you now because it is also the perfect vehicle for spring berries! The pic above is smothered in a strawberry/rhubarb sauce and that is hands down our favorite way to eat it. Whipped cream or vanilla ice cream isn’t too bad either!
The recipe format is a bit different because I am going to write it exactly how it was given to me. I have never deviated from the directions for fear of it turning out different!
Add ¼ tsp baking soda to 1 c buttermilk and stir. Set aside.
1 c Crisco (or softened butter)
2 ½ c sugar
Add 5 eggs one at a time.
Alternate adding 3 c flour and buttermilk mixture until blended.
Add 2 T boiling water and 1 tsp vanilla.
Pour into greased and floured bundt pan and bake at 350 for 1 hour.
Let cool in pan for 5 minutes then turn out to cool completely.
Slice and enjoy!
Brittany wrote this on 19 April 2014
You can turn it into a savory sauce for noodles, no-bake confections for the holidays, or the ever classic favorite, straight up peanut butter cookies. Speaking of cookies, peanut butter needs little in the way of help to bake up as such. The following recipe is a kind of classic formula that has recently become popular again due to the demand of gluten-free, dairy free, and grain free recipes.
But this isn’t some fancy schmancy new development. I remember making something like this when I was a kid and maybe rolling them in sugar before baking? Not sure. But throwing together treats with few ingredients is old hat in the foodie world and these cookies are a prime example. They just happen to be naturally gluten and dairy free. Which, in turn, makes them great for the masses, just in case you need something that covers all your bases with guests.
In the end, what is really important here is that they taste good. They taste awesome, actually, and may just replace your classic peanut butter cookie. They are just so much more….peanut-ty…than other cookies. Like, the essence of peanut butter in cookie form. I still kind of marvel that you can put so few things together and have them bake up so perfectly cookie-like. Because they are so wonderfully simple, they are the perfect platform to use in other applications. For example, I highly recommend putting a scoop of chocolate and vanilla swirled ice cream between two of these. I mean, its just…*sigh*…outrageously good. Crumbled up and added to a bowl of vanilla frozen yogurt? Also not a terrible idea. Neither is using them as a scooper for applesauce.
Do YOU do anything special with your peanut butter cookies?
One Year Ago: How To: Basic Quinoa
Two Years Ago: Freezer Fajitas
Three Years Ago: Banana Chocolate Chip Muffins & Mexican Rice W/Black Beans & Pasta W/Zesty Bolognese
Gluten-Free Peanut Butter Cookies
I have never tried making this with almond butter, but I have no doubt it would be fantastic.
1 c creamy peanut butter
1 c sugar
1 large egg
3/4 tsp baking soda
Combine all ingredients in a medium bowl. Drop by rounded teaspoonfuls onto a sprayed or parchment covered sheet pan and bake at 350 for 9 minutes. The cookies should be just barely golden around the edges. Let cool on the pan until set enough to remove with a spatula.
Brittany wrote this on 5 April 2014
A year or so ago, my friend Thea and her family stopped by to visit on the way through town. Aside from the fact that I have know her more than 20 years and she remembers what I looked like in the mid 90’s, she is a professional baker. She has been mostly special occasion cakes for the last 8 years, but recently opened up a store front, giving the general public a chance to enjoy her creations on a day to day basis. Needless to say, we talk flour, butter, sugar, and eggs whenever we are together.
On this particular visit, I was baking something. For the life of me I canNOT remember what it was, but I assure you, it wasn’t cake. Of all the things to feed a professional baker, I avoid baked confections as much as possible. Usually I lean toward things like creme brûlée, fruit bars, and puddings. Whatever it was I was making, Thea walked into the kitchen, sniffed, and her eyes lit up. “Are you using cardamom?” was her immediate question. Yes, I told her. Why? “It is one of my favorite spices,” she declared. “But it is so under-used!’
I agreed. Even though it is a warm flavor with an almost herb-y quality to it, and is often mixed with Christmas spices, you don’t often see it used completely on its own. I happen to love it. I add it to my plain banana bread, shortbread cookies, and most recently, as the feature flavor in snack cakes!
As you can see, my two year old wasn’t willing to wait until I was done photographing. The honey is the only sweetener in this recipe so please please PLEASE use local, raw honey if you have the chance. The flavor is incomparable to the stuff from the grocery store. It also gives it the perfect level of sweetness. Paired with a simple, sour cream snack cake base and the warmth of the cardamom, it is just homey. If you want to use it as a dessert, fresh strawberries and sweet whipped cream are outstanding with this cake. But generally, I just like to pick it up and take a bite.
Thea would approve.
One Year Ago: Loaded Black Bean Quesadillas
Two Years Ago: Cream Cheese Banana Bread
Honey Cardamom Snack Cake
This tastes great on day two so whip it up when you have time and enjoy as an after school snack!
1/2 c (1 stick) butter, room temp
1 c honey
1 tsp vanilla
1 c white whole wheat or whole wheat flour
1 c all purpose flour
1 1/2 tsp ground cardamom
1 1/2 tsp baking powder
1/2 tsp baking soda
large pinch of salt
3/4 c sour cream
Preheat the oven to 325.
Using a hand or stand mixer, combine the butter and honey until creamy. Add the eggs and vanilla and beat until smooth. In a separate bowl, combine the dry ingredients and add half of the mixture to the honey mixture. Mix slowly until starting to combine, and add half the sour cream. Still mixing slowly, add the last of the dry ingredients and the last of the sour cream. Mix until just barely combined, finishing by hand and scraping down the bowl at the end. Pour batter into a greased and floured 9 inch cake pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let cool on the counter for 10 minutes or so, and then turn out onto a rack and let cool the rest of the way. Slice into wedges and serve!
Brittany wrote this on 26 February 2014
I never had Fig Newtons growing up.
If it wasn’t a generic brand or purchased in bulk (Hydrox cookies all the way!!), I didn’t eat it. In high school on the bus to a swim meet, a friend of mine passed me my first Fig Newton. Now, I learned a lot of things from my fellow chlorine addicted athletes. They taught me how to whistle, what a fish tail braid was, and introduced me to the benefits of facial moisturizer. But these? I was a bit underwhelmed, to say the least. What was all the fuss about? I knew what they were of course, the 80’s and 90’s being filled with the slogan, “A cookie is just a cookie, but Newtons are fruit and cake.” Remember that? Yeah. They don’t tell you that you need three glasses of water handy just to get one of them down. Dry, tasteless, and with a weird figgy crunch, I never saw the need to eat one again.
After this, I assumed I just didn’t like figs. Fast forward a few years to me eating a slice of pizza at a vineyard in Temecula CA. I don’t remember the specifics, but the super thin crispy crust, roasted fresh figs, arugula-and maybe some cheese?-had me hooked. Obviously I was missing out.
When I found this recipe in this cookbook, I raised my eyebrows. Lots of foods taste good dipped in chocolate (peanut butter, strawberries, bacon…) but figs? You have to draw the line somewhere and I assumed it was well before this combo. But I love little bites of things I can make ahead of time and if it is good for me, even better. So I gave them a try. And you know what?
Eureka! The sweetness of the figs is more than enough to satisfy any sugar craving, so naturally, my kids devoured them. They found the crunch of the fig seeds highly entertaining…My husband inhaled his share, confessing that he has always loved figs and then asking why I didn’t cook with them more often. Apparently, they were a hit. The few people I passed them along to went wild for them as well, despite my constant skepticism about wether they would appeal to most people. I mean, I liked them, but I’ll eat just about anything and therefore tend to try not to use myself as a chocolate barometer. I can’t wait to tuck them into goodie containers during the holidays and these are SO going on my list of treats to send along with dinner when I have a friend in need. My daughter took one in her lunch today. I’ll think of it as this generations version of a Fig Newton…
One Year Ago: Sweet Potato Hash
Two Years Ago: Strawberry Avocado Salad W/Honey Lime Vinaigrette & Bite Sized Cinnamon Rolls
Mission Fig Bites
Recipe adapted from Giada DeLaurentiis
I am not a calorie counter, but I noticed that these little babies are only about 60 calories a piece. Yippee!! Fortunately, the figs in them are so sweet, I only need to eat one!
3 c roughly chopped dried mission figs, stems removed (about 14 oz)
2-3 T almond butter
1 bag good quality dark chocolate chips
1 T vegetable or grape seed oil
In a medium microwaveable bowl, dump in the chocolate chips and pour the oil over top. The oil makes the chocolate just a tiny bit easier to dip and gives the set chocolate a smooth and shiny appearance. Melt them together in 30 second intervals, stirring after each one and stopping just before completely smooth. Stir vigorously until the last lumps are out, being careful not to overheat. In the meantime, combine the figs and just 2 T of the almond butter in a food processor and let run until combined and chopped together. If the mixture won’t hold together when you pinch it, add the last tablespoon of almond butter. This will depend on how dry your figs are. When it is done, use a teaspoon to scoop out a ball the size of a large grape. Press and squeeze the mixture into a ball, rolling it gently into an even circle. Dip it in chocolate-a fork is best for this-letting the excess chocolate run off. Use a toothpick to slide the balls off the fork and onto a wax or parchment paper lined sheet pan. This will keep the tops perfect and smooth. If you don’t care if they are pretty, just plop them down onto the pan. Let cool for about an hour for the chocolate to set and harden. Store in an airtight container on the fridge for a week or two, or freeze for up to 1 month!
Brittany wrote this on 8 February 2014
This recipe was born strictly out of my need to eat something sweet and chewy. There is no grand idea or occasion, just me making bars four times this week in an effort to put together something that sounded good in my head. Thats it. Reason enough, I guess. Yes?
Rest assured, these are good. Very good. Crispy, crunchy, chewy, chocolatey goodness. A dressed up version of the classic Crispy Bar. These would be awesome to serve at a kids party-if there were no nut allergies, of course. But I have seen many adults get excited when they see them too so don’t limit yourself as to who to make them for. Because sometimes, even little and seemingly insignificant times, like a wednesday, call for a Rocky Road Crispy Bar.
One Year Ago: Buttermilk Cremes
Rocky Road Crispy Bars
1-16 oz bag marshmallows (note: this is the big 1 lb bag, not the regular size)
4 T (half stick) of butter
1/2 c creamy peanut butter
1-12 oz box crispy rice cereal
1 c peanuts
1 c semisweet or dark chocolate chips
3 c (half of a regular 10 oz bag) of mini marshmallows
In the largest microwaveable bowl you have, melt the large marshmallows, butter, and peanut butter in 30 second intervals, stirring between times until smooth and creamy. Add the crispy rice cereal and quickly stir and fold together until combined. Ad the mini marshmallows, peanuts, and chocolate chips and stir until evenly distributed, using buttered hands at the end if that is easier. Press the whole mixture into a buttered 9X13 pan and let sit until room temperature. Cut into squares. Keep sealed in an airtight container for up to three days.
Brittany wrote this on 19 January 2014
I had no idea that this recipe was going to be such a pain in my tush.
I was making guacamole and margaritas for a meeting this past week and was going to test a few of my spicy mexican cookie recipes so that we would have something sweet to nosh on after the salty stuff. Mexican cookies, much like Mexican hot chocolate, are basically a cinnamon spiced chocolate cookie. If you frequent Caribou Coffee, you saw the Spicy Mocha make an appearance this year. It has a spice mix added that has cinnamon and chili in it and will clear your stuffy nose right up!! Yowza. Zippy! It is quite fantastic and when I can make it to a Caribou, I treat myself. When I make cookies though, I prefer to give it a bit of a kick with some heat so that you really know you are eating something other than a standard chocolate cookie. I narrowed it down to two recipes, but neither was exactly what I was looking for. Eventually, in an effort to avoid the 13 tries it took me to get the oatmeal raisin cookies just right, I started from scratch and crossed my fingers.
The result? I ate so much chocolate and ingested so much cayenne and cinnamon that I gave myself a headache and took to driving around town and harassing my friends so that they would eat them instead because my tastebuds were fried and I could no longer tell the difference between one cookie and another. Major antioxidant overload. Thankfully I hang out with opinionated and honest people so I knew just what to do to finish off this recipe. Now you can make them too and share in the spicy triple chocolate experience. Add a cup of coffee (or tea if that is your poison) and you will be oh so cozy and warm. Never mind the snow falling outside the window.
One Year Ago: Pomegranate Glazed Carrots
Two Years Ago: How To: Poach Chicken & Weeknight Apple Pie
Three Years Ago: Oatmeal Pancakes & Giada’s Chocolate Chip Cookies & Chicken Salad
Triple Chocolate Mexican Cookies
These are wonderfully chewy without being cake-y. Kind of like a sturdy, round brownie. Obviously you can adjust the spice level to your liking as everyone prefers different levels of heat. Doubling the amount of cayenne tastes awesome, but makes it hard to eat more than one.
5 oz unsweetened chocolate, chopped
1/2 c (1 stick) of butter
1 c brown sugar
1/2 c sugar
1 tsp vanilla
1/2 c all purpose flour
1/2 c white whole wheat flour-or another 1/2 c of all purpose
1/2 c cocoa powder
1/2 tsp baking soda
1 T of cinnamon
1/2 tsp of chili powder
1/4 tsp cayenne
1/4 tsp of black pepper
1 c mini chocolate chips
Preheat the oven to 325 degrees. Put the chopped chocolate and butter into a medium glass bowl and microwave in 30 second intervals, stirring between each time until just barely melted. Set aside.
In the bowl of an electric mixer, combine the sugars, vanilla and eggs until smooth. With the mixer on low, slowly add the melted chocolate and combine. Scrape the bowl until the chocolate is all incorporated. Add the dry ingredients and mix just until combined. Add the chocolate chips. Scoop by rounded teaspoonfuls onto a lined or greased sheet pan and bake for 11 minutes. Cool slightly before removing to a cooling rack. This recipe makes exactly 3 dozen and these freeze wonderfully. Otherwise keep sealed in a container at room temp for up to three days.
Brittany wrote this on 6 January 2014
Before we get to todays recipe and my witty ramblings, I want to point out the handy dandy little icon on the top right of this page. YES! The rumors are true! Brittany’s Pantry has joined INSTAGRAM!!! Do you know what this means, faithful readers? It means that you now have photographic visual aids to keep up to date with my kitchen, my cooking, my failures, and yes, my pantry! So click on the link to join me and while you are at it, check out Brittany’s Pantry on Pinterest, Facebook, and Twitter!
So. Between the church cancelations, school closings, impassable roads, and dangerous cold here in central IL, it is safe to say that we are kind of stuck in the house for a bit. I’ve made soup, roasts, stews, baked desserts, and I am finally breaking free from the comfort food coma and heading in a lighter direction tonight; Roasted Fish with veggies and Baked Garlic Brown Rice. I am still using the oven to give that warm, cozy feeling to the main floor of the house, but with something a little healthier than a baked/chicken/pasta/cheese/cream/bread crumb/butter type of casserole. But this meal is no less comforting. The rice is going to make the house smell deeeee-VINE ( a kind of…pre-requisite for food made during a winter storm) and the rest will be hot and tasty. *sigh* I can’t wait for dinner.
Between meals that could sustain olympic swimmers with their sky-high calorie count, you need to sip something just as warming to your soul. For me, that will always be hot chocolate. If you are a long time reader of this blog you know my obsessions with hot chocolate. I have no less than three different recipes for it in archives here and I am always looking for different versions. No matter what kind I make, it is always from scratch. I am a bit of a snob when it comes to hot chocolate and I haven’t bought anything in a packet in years. Why would you when you can make it sooooo much better yourself?
That said, I am the mother of three and sometimes, I just need the convenience of the already mixed up instant stuff. Luckily, my Mom is the mother of six and wouldn’t ya know-she used to make her own! This is not a revolutionary idea, but strangely, I don’t know many people who do this. The monetary savings are enormous, but that aside, it just tastes better! And the fact that I know exactly what is in it gives me that same warm fuzzy feeling that drinking it does. Sometimes I make different versions of this that contain actual grated chocolate instead of cocoa powder, but my master version does not. The cocoa powder adds incredible chocolate flavor while allowing you to control the level of sweetness. Is it the best hot chocolate in the world? No. But it is cheap, easy, super fast, adaptable, and last a long time. That is a major success in my book and definitely earns it a spot here to be shared with all of you. I have made a ridiculous number of versions of this over the years and the main goal has always been to create a mix that doesn’t actually taste like a mix. It should be rich. It should be chocolatey. It should make you go ‘Mmmmmmmmmmm’ (like Will Farell does in elf when he adds the booze to his coffee thinking it is maple syrup) instead of ‘Mmmm-Hey! I can taste the preservatives and high fructose corn syrup in here. Can you?’
Because that is most defiantly NOT comforting.
So when it comes to a hardy, non-perishable mix, this is what I use. When I was a kid, my Mom used to make this in huge double batches (6 kids, remember?) and store it in an empty gallon ice cream pail. Come to think of it, we stored a LOT of stuff in ice cream pails. They seal tight on the top and they have a handle. What could be better? Snack mix, cookies-all kinds of things. Either way, my batches aren’t doubles, but we do store ours in an gallon ice cream bucket too. It tastes even more nostalgic that way. In the picture above, the last of the mix-we had been using it quite a bit before the weather cooperated enough for me to photograph it-in a quart tupperware container. A gallon plastic bag works great as well, for mixing and for storing. Obviously this would be fantastic gifted to friends and family around the holidays, but when the weather turns ugly, it is a handy thing to have tucked in your pantry.
And that is very comforting. One Year Ago: My Go-To Sloppy Joes
Two Years Ago: Forgotten Kisses (Peppermint Meringue Cookies)
Three Years Ago: Honey Waffles & Filet Au Poivre & Fettuccine W/Spinach Alfredo & Shrimp Quesadillas
Homemade Instant Hot Cocoa Mix
This is OK made with hot water, but it is MUCH better made with milk. Use whole milk if you are being particularly indulgent, but I have made it with skim and it is still lovely and creamy. A heaping spoonful added to cup of coffee gives you a nearly perfect mocha. Feel free to add Tablespoon or so of cinnamon to the batch to make a spiced hot chocolate mix.
2 c powdered sugar
1 c cocoa powder (dark is fine)
2 c powdered milk
1 c powdered non-dairy creamer
heavy pinch of salt
Combine ingredients well and store in an airtight container. When ready to use, fill whatever size mug you are using about half full of mix and fill the mug with hot water or hot milk.
Brittany wrote this on 27 December 2013
I stumbled across this recipe on another food blog and the picture of an apple doused in hot caramel dip drew me in. Actually, ever since I was pregnant with my second, caramel has been at the top of my ‘eat it’ list. I haven’t been a very big caramel fan in the past, but ever since Eli, it started tasting really good. And that yummy taste hasn’t waned. Unfortunately.
I really love this cold, creamy dip for apples. But friends, I am telling ya. Todays dish is a whole other ball game. A horse of a different color. Totally different dip, people. I can see it making a legend out of you. It is that kind of recipe. You bring it to a party or get together just once, and you will forever thereafter be known as the-one-who-brough-that-amazing-caramel-dip. I am not exaggerating in the least when I say that it tastes best when devoured with a spoon, but if people are watching, you generally want to be a bit more civilized and use an apple slice or pretzel. If you happen to be among family who will love you no matter what, just put the bowl in the middle of the table with a handful of spoons and announce, “Dessert is served!”
Two Years Ago: Leek & Potato Soup
Three Years Ago: Sweet Cream Biscuits
The BEST Caramel Dip
Recipe adapted from Bless This Mess
This is good with pretzels, but even better with apple slices. Warm it up and douse your vanilla sundae or hot pancakes with it!
1/2 c (1 stick) butter
1/2 c brown sugar
3/4 c light corn syrup
1-14 oz can sweetened condensed milk
1 tsp vanilla
Put the first four ingredients in a small, heavy bottomed sauce pan over medium/medium low heat. Stirring constantly, melt all the ingredients together and bring to JUST below a bubble. It will scorch if it gets too hot, but you want to go just until the brown sugar is melted. Remove from heat and store at room temperature for a day or two or in the fridge for up to two weeks. Caramel will become extremely firm when cold, but setting it out at room temperature will make it pliable enough to dip. This also freezes great so make it ahead if you need to, or freeze half for later.
Brittany wrote this on 19 December 2013
Did you ever try a food or a certain dish that those around you at the time couldn’t believe you had never had it before? Were you in college when you took your first bite of cold pizza while surrounded by cold pizza eating veterans? Maybe you were introduced to Cool Whip at a friends house in Junior High. Perhaps your In-Laws were the first to ever put a plate of tuna noodle casserole (with crushed potato chips on top) in front of you at the supper table. And don’t tell me you have never had lime green jello with pineapple floating in it and carrots shredded on top!! The last one seems to be some kind of old lady right of passage in Minnesota.
*Side Note* I asked my husband this question and after some thought, he replied, “When I was in Japan (on leave) the lady at the cafe couldn’t believe I had never had fried balls of squid before.” I gave him a bland look and kept typing…
Back on track with the subject at hand here, what I mean to say is this dessert was one of those for me. The first time I ever had this, I was 16 and working in the 4-H building at the MN State Fair and I was making it for 400 people. I was also the only one who had never had it. It is a fairly common dessert, I was told, but I had never heard of it, let alone eaten any before. And ooooooooooh man was I missing out. If you have never had it, it really does take like a chocolate eclair!!!! I don’t know what kind of magic the pudding and cream work on the graham crackers that make it taste like pastry, but however it happens, its delightful.
If this recipe, or one similar, is common knowledge to you, and you grew up eating this at potlucks and church functions, well then all I can say is that I am jealous. Jealous of the years I missed out. As it is, I rarely make it because it makes a full 9X13 pan and I cannot. say. no. when I eat this. I try to only make it for a crowd and the holiday season is the perfect time. You have to make it ahead of time and it requires no last minute steps. I recently served it two weekends in a row at two separate occasions, and sadly, there was little left either time. I have been trying to figure out how to justify making it for the third time in two weeks, but until I do, these pictures will have to suffice. Granted, its no jello and carrot salad. But definitely better than cold pizza. One Year Ago: White Chocolate Cranberry Swirl Cheesecake
Two Years Ago: Potato Gratin
Three Years Ago: Hot Chocolate #1 & Indian Summer Chili
Chocolate Eclair Dessert
Adapted from the MN 4-H Cafeteria Archives
With most recipes, I prefer to use real whipped cream, but the store bought kind help this dessert hold its shape better. If you are in a pinch, go ahead and use a can of store bought chocolate fudge or dark chocolate frosting. But I highly recommend making it yourself. It makes all the difference!
1 box of honey graham crackers-the cinnamon ones have too bold a flavor
1-5 oz box of instant vanilla pudding mix-french vanilla and cheesecake flavors are OK too
1-8oz container of whipped topping
1 can chocolate frosting (if you are really desperate) or see recipe below
Prepare the instant pudding mix 1/2 c of milk shy of the package directions. For most brands, this is 2 1/2 c of milk total. Whisk and chill. When smooth and thick and cold, gently fold in the container of whipped topping. Line the bottom of a 9X13 baking pan (glass, ceramic or whatever) with whole graham crackers, cutting or breaking to fit if necessary until completely covered. Pour half the pudding and cream mixture over the crackers, spreading flat. Add one more single layer of whole graham crackers, filling all spaces. Pour on the second half of the pudding mixture and top on last time with whole graham crackers. Do NOT try and save time frosting it now. Uber messy. Cover and chill several hours until very cold, THEN frost with chocolate fudge frosting. Chill until ready to serve and cut into large squares with a sharp knife. Lift out each piece using a second spatula to help slide them off on to the plates. This way they will stay perfect and square! Store tightly sealed in the fridge for up to two days.
I can’t even remember the last time I bought frosting from a store. And why would you when you have this one to use? This frosting is dark and chocolatey, which is a flavor must for this recipe, but feel free to use in on any 9X13 sized cake you are making! The cocoa adds amazing dark chocolate flavor but is much easier that chopping and melting a block of chocolate.
1/4 c (4 T) soft butter
1 c cocoa powder, preferably sifted (1/2 regular cocoa and half dark cocoa is quite fantastic in this recipe)
3 c powdered sugar
1/3 c milk, or more
Mix the first three ingredients, adding a splash of the milk to help them go together. Keep adding tiny splashes of milk until it gets to the consitencey you are looking for. Beat with a whisk till smooth. Leave it nice and thick but just barely spreadable. You don’t want it too soft on the dessert. Remember, it will firm up when you chill the whole thing, hence, easy to cut!