Orange Cranberry Bread

Don't hate me... This isn't really "bread". This is straight up cake, complete with a mouthwatering glaze. Why do I call it bread? Good question and there are 2 answers; 1) Because I can and 2) because I made this delight in a bread pan.

This recipe came about as an accident. It's based on a lemon poppy seed bread that would make a church lady swoon at a potluck. I went to make it and realized I had neither lemons, nor did I have poppy seeds. I did, however, have a bag of cranberries in the freezer and a bowl full of oranges and, thus, the bread was born! It's a favorite, here, especially during the holidays. You can, pretty much, chuck everything in a bowl and get perfect results, every.single.time.

So, here's my method:

For the bread:

3 cups all purpose flour
3 eggs
2 cups sugar
1 1/2 cups whole milk
1 cup coconut oil, melted
1 TBS melted unsalted butter
1 1/2 tsp baking powder
1 1/2 tsp almond extract
1 1/2 tsp vanilla extract
1/2 tsp salt
1 cup chopped cranberries
Zest of 1 orange

Preheat your oven to 350 degrees and grease and flour 2 bread pans. Mix the baking soda and salt with the flour and then mix in everything else, except the zest and the cranberries until it's fairly smooth and well incorporated. Gently fold in the zest and the cranberries and divide the batter between the pans. Bake for about 50-55 minutes, or until set in the middle. Remove from pans and remove to a cooling rack,

For the glaze:

1/4 cup orange juice
3/4 cup sugar
1 tbs butter, salted
1/2 tsp vanilla
1/2 tsp almond extract

Chuck all but the vanilla and almond extracts into a sauce pan and stir, over medium-low heat and the sugar dissolves. Remove from the heat and add extracts and then spoon over the warms loaves of bread and spread it until it covers the top of each loaf.

Fluffy Sugar Cookies

Don't lie to me, now, who here hasn't devoured those sugary-soft fluffy cookies they sell at the grocery store? I know I have and my kids love them and ask for them every time I have to take them into the store. And, though I'll admit to totally eating my weight in them, I knew there had to be some way to make these at home with ingredients I could pronounce and make enough that I didn't feel as though I was losing money, or my fair share of cookies, every time they disappeared the same day I brought them home from the store. Having a large family often means cage matches to see who reigns supreme and gets the last cookie!

So, I set about trying 11ty billion "soft sugar cookie" recipes and, in some way or another, they all seemed to fall short of the mark, at least in my opinion. In all that research, one thing became very clear... A "sugar cookie" can be many things, but it is not consistently defined around this country. A lot of the recipes I found used shortening. I have a large issue cooking with that stuff, I really much prefer using butter and other fats.

So, in efforts to make a lightly textured cookie with an irresistible flavor, I put my smarts to work and came up with a recipe that beats out any pre-packaged cookie, hands down! And the best part? The recipe makes a LOT of cookies, so cage matches aren't required and I always have enough to share with anyone who drops by to visit.

Here is my method:

For the cookies:

1 cup unsalted butter, softened
1 cup powdered sugar
1 cup granulated sugar
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
1 cup canola oil
2 tsp almond extract
2 eggs
4 1/2 cups all purpose flour


In your mixer, beat the butter on high until it's lightened in color and fluffy. Add in the powdered and granulated sugars, baking soda, cream of tartar and the salt and beat again until it's lightened in color and fluffy. Stream in the canola oil as the mixer is going. Then add in the eggs and the almond extract. Take a moment to scrape down the sides to make sure it's all one cohesive batter. Then gradually add in the flour a cup at a time until it's all combined. The dough will be pretty stiff. Cover and put it in the fridge for at least 30 minutes.

When it's chilled, preheat your oven to 350 and line a baking sheet with parchment, scoop out dough balls in 2 tbs portions and roll them to make smooth. Press them flat with your fingers or a glass. I aim for about 1/3 inch thick and bake for 10-12 minutes. Allow them to sit on the cookie sheet for a minute or two before transferring them to a rack to cool. Keep the unused dough in the fridge in between baking.

For the frosting:

1/2 cup unsalted butter, softened
1/2 tsp almond extract
1/2 tsp vanilla extract
3 1/2 cups powdered sugar
pinch of salt

Beat the butter and extracts together and gradually beat in the powdered sugar until it's light and fluffy. Spread on cooled cookies and decorate however you wish.

Note: When making these for a bake sale, I double the frosting recipe.

Hassleback Potatoes

Do you ever get bored making the same side dishes over and over and over again? I do! I tend to start not wanting to cook and have noticed that my kids tend to stop eating meals they almost always love when they crop up on our menu repeatedly. It's not that they don't love the meal, they're just bored with always eating the same thing. And while I like to keep our menu pretty varied and fresh, sometimes I go into default and make the same side dishes for that meal every time it pops up. Shake it up!!! It's what makes food so interesting!

The other day, we were grilling out. I had a tri tip out and ready to go, but since we just had one a few weeks before with a smoky chipotle rub, I decided to go just a bit simpler with this one. Just a sprinkle of salt and some herbs and on the grill it went. But, when I started to prep the same side dishes, I got bored with even trying to make dinner at all. That definitely calls for some side dish intervention!

I headed to pinterest and the first thing I saw that screamed, "MAKE ME!" was Hassleback potatoes. Accordian cut and pretty on the eyes, I found countless versions to try. But, to keep it simple and to compliment our meal, I went with just a bit of butter and Herbs de Provence and got a mouthwatering side dish that I seriously could have eaten all on it's own and been perfectly content. They're crispy on the outside, soft on the inside. Practically perfect in every way.

Here's my method:

4 medium sized russet potatoes, scrubbed very clean
2 Tbs olive oil
4 Tbs butter
1/2 tsp kosher salt
1/2 tsp Herbs de Provence

Preheat your oven to 425 and line a pan with foil or parchment (makes for easier clean up!)

Take a moment to slice a small bit off the bottom of your potatoes, for stability. Then slice them across almost all the way through, so it opens up like an accordion when you pull on it. Take the time to rub in the oil between each slice and add a bit of butter, too. Then rub the skins with the remaining butter and oil, so they'll crisp up while baking. Sprinkle on the salt and herbs and pop them in the oven for about 40-45 minutes.

You will NOT be disappointed!

Shrimp Scampi Pasta

As a busy mom with multiple kids, I'd  be lying if I said we weren't a busy family. Some nights call for a quick and easy dinner and, though I realize this makes me sound like a snot, shrimp scampi pasta is one of those meals I plan on when I know we'll be running in 10 different directions until it's nearly time to eat. Rich, garlicky, with huge bursts of citrus, a comforting portion of pasta, and the satisfying crunch of panko. It is definitely one of my family's favorite meals and it carries the added bonus of being a super fast meal.

Here is my method:

3/4 pound of linguine
3/4 pound of shimp
4 cloves garlic, minced
2 tbs olive oil
2 tbs butter, unsalted
1/8 tsp crushed red pepper, optional
salt and pepper, to taste
2 lemons, zested and juiced
2 tbs flat Italian parsley, minced
1/4 cup panko bread crumbs

Cook the pasta according to package directions. While you're boiling your water, heat the olive oil and the butter in a large skillet and saute your garlic for a few minutes, until it's golden brown. Don't burn it!!! That tastes nasty. Once it looks all pretty, toss in the crushed red pepper and the shrimp and cook a few minutes per side, until they're pretty and pink. Add the lemon zest and the lemon juice. Toss in the linguine, parsley, salt and pepper, and the panko and toss until everything is combined well. Serve and enjoy!

Raspberry Rhubarb Cobbler

I don't know who invented cobbler, but I'd really love to just give them a giant hug and tell them that my belly is their very best friend. It is simple to throw together, has tons of "Whoa" factor, and it tastes farking amazing! And, best of all, it's versatile! I had tons of raspberries and rhubarb on hand, which may seem like an unconventional combo to some. But, I promise it is an amazingly complex, gorgeously ruby-hued party in your mouth. 

Now, I've had cobbler several different ways. Biscuit topped concoctions are fantastic. My mom even makes a version with cake mix she calls "Dump Cake". Also fantastic. But, if you asked me which one I love the most, it's a simple batter crust cobbler. Why? Because, my friend, creating one is like performing the coolest of magic tricks, but better, because you get to eat cobbler at the finale. 

Though a true magician never reveals his or her secrets, I will share this with you, because it's just to yummy to keep to myself. It starts with a simple cast iron skillet and a stick of butter. Who doesn't love butter, am I right? Then, after melting that butter in a hot oven in that skillet, you pour it straight into your batter. Then you dump that magical browned butter batter smack back into that skillet. You throw your fruit on top (Yes, I said on top!) and chuck that bad boy back in the oven and wait for the magic to happen. At some point, while baking, that magical batter is going to puff up and the fruit will sink in and you'll be left with this amazing crispy, chewy crust surrounding a decadent warm fruit compote in the middle. See? Magic!

Here is my method: 

2 cups of raspberries

2 cup of rhubarb, cut into half inch, bite size pieces

1/4 cup sugar

1/2 cup unsalted butter

1 cup all purpose flour

1 cup milk

3/4-1 cup sugar

2 tsp baking powder

1/2 tsp kosher salt

1/4 tsp cinnamon

Preheat your oven to 350 degrees and put a stick of butter into 10 inch cast iron skillet (you can use a 9x12 casserole) and let it melt. Takes maybe 5 minutes. While the butter is melting, toss the berries and rhubarb in a bowl and sprinkle with 1/4 cup sugar and allow it to macerate. 

In a medium bowl, mix the flour, sugar, baking powder, salt, and cinnamon together in a bowl to combine. Then mix in the milk until there are no lumps. When the butter is melted, remove the pan from the oven and carefully pour it into the batter. Mix well and pour that gorgeous batter back into your skillet. Sprinkle on the fruit, as evenly as you can, and pop it back into the oven. Bake 45-50 minutes, or until down. Allow it to cool and serve with vanilla ice cream.