You aren't going to believe what's in this chili...

but its going to be delicious, I swear!

OK, so I was scouring the internet looking for recipes to utilize the left over Christmas ham we have. We had already had just straight left overs for lunch, I've got plans for ham, egg and cheese biscuits in the morning. So what to do for dinner? A Google search landed me on a recipe which, I'll admit, repulsed me at first. Top two ingredients: left over ham and peanut butter. Peanut butter?! Yuck. What? Really? ... so I kept reading. Mango Chutney?! Yuck. Ew. Green Chilis? With all that stuff? That's got to be a disaster...

So I read the reviews, since the recipe was rated 4.5 outta 5 stars. And people did nothing but sing praises for this concoction. Then I decided I must try it for myself, made a quick trip to the store to pick up the chili beans and some apricot jam (I couldn't find any mango chutney and several reviews posted it as a good substitute) and I went to work creating this 20 minute chili in my new dutch oven. (Oh yes, my mom knows how to treat me. Heavy, large, solid cast iron. Delightful!)

I can hear it. I've lost you. You're reading this, thinking to yourself, there's absolutely no way she did that. But you'd be mistaken, my dear friend. I did it. And I'll tell you this, its on my do it again list. Mhm. You heard me.

Now read on and get your own post.holiday.ham adventure going!

Casablanca Chili

If you look through the recipe linked, you'll see I've made a few changes. I added a whole yellow onion, a teaspoon of garlic salt and a teaspoon or so (I just eyeballed it) of ground cumin. I used 1 less can of diced tomatoes and 1 whole small can of green chilis. I left out the raisins. ... I really just don't think raisins belong in savory dishes. I've yet to come across a dish where the raisins were vital. And because I had a brown sugar glazed ham, I left out the extra brown sugar too.


3 cups cooked ham, cut into one inch cubes
1 yellow onion, chopped

1 teaspoon ground cumin
1 teaspoon ground allspice
5 oz apricot jam/preserves

1 teaspoon garlic salt
2 tablespoons lime juice
2 tablespoons creamy peanut butter
1 (15 ounce) can chickpeas, rinsed and drained
1 (16 ounce) can chili beans in spicy sauce (I used Bushes Chili Beans in a medium sauce, it was the right amount of spicy for us.)
1 (10 ounce) cans diced tomatoes 

1 small can green chilis

Step 1.
After chopping your onion and cubing your ham, throw the onion in a large sauce pan or dutch oven with the butter and saute for a minute or two. 

Step 2.

Toss in the cumin and all spice, continue stirring until fragrant, about 1 minute. 

Step 3. 

Add the remaining ingredients and simmer over low-medium for about 20 minutes, or until well combined and bubbly. 

Serve with some crusty bread, pitas or over rice. We had it over rice. 

In the end the chili has a distinct flavor and aroma. Its just barely nutty, perfectly spiced and just the right amount of sweetness. The ham is soft and savory, the chickpeas are creamy and offer a texture variation I enjoyed. Now, sit back, relax and let the accomplishment and warmth wash over you as you enjoy this amazingly simple and innovative chili. ;)

And in conclusion to the holiday baking season...

First, MERRY CHRISTMAS! =) I hope Santa was good to everyone this year. I have to say that I got the best surprise gift this year :

Jon orchestrated it with our friends and family and they all chipped in to spoil me! I can't even begin to express how blessed I feel to be surrounded by such amazing people. Since I'm at a loss for words, I'll move on to my two most favorite cookies this year!

Chocolate Candy Cane Cookies

I love these. I will have to create a new name for them so I can continue to make them year round. The cookie is so light, so fluffy, so incredibly scrumptious that you won't be able to eat just one. The melted white chocolate coating adds just the perfect amount of sweetness and is the perfect adhesive for the crushed starlight mints. And it makes them look pretty too! This recipe, like so many others, comes from Ree Drummond at thepioneerwoman.com

Chocolate Candy Cane Cookies

2 sticks Salted Butter, Slightly Softened
1 cup Powdered Sugar
1 whole Egg
2 teaspoons Vanilla
2-½ cups Flour
½ cups Unsweetened Cocoa Powder
1 teaspoon Salt
White Chocolate Melting Wafers or Almond Bark
Large Handful of Red or Green Peppermints

Step 1.
Make sure the butter is softened, but not melted. Cream together butter and sugar.

Step 2.

Mix in the egg and vanilla.

Step 3.

Mix in the flour, salt,  and cocoa powder until well combined. 

Step 4.
Cover the dough with plastic wrap and let it rest in the fridge for a couple hours.

Step 5.
Preheat the oven to 375.

Step 6.
Using a tablespoon size cookie scoop (or a table spoon...) roll out balls of dough and place them on the cookie sheet. Press the cookies to about 1/4 inch thick with your fingers or with something flat and slightly greased. (otherwise the dough will stick.. I found that out. I just used my fingers to press the dough out). Bake them for 7-9 minutes, making sure they don't burn. The cookies won't change size and shape all that much, and the dark color makes it a little more difficult to see that they are done.

Step 7.
Allow the cookies to cool completely. While they are cooling, crush up some starlight mints (red or green.. whatever your preference) in a baggy. You don't have to pulverize them, leave some chunks for color and size variation.

Step 8.
Melt some white chocolate in a bowl. Then dip half the cookies into the white chocolate. Sprinkle some of the crushed mints on the chocolate and lay them on some parchment paper to cool.

I drizzled some melted red chocolate over mine, for added Christmas flare. ;)

Mmmm... I loved these. I might just have to make another batch.


And rounding out the cookie frenzy is my absolute all time favorite:

Russian Tea Cakes!

I've been using the same recipe for ages, my mom used it, my Nonny Vicky used it.. its just one of those that became a tradition in my family. Through some research I've found its identical to a traditional Lithuanian recipe. I had to ask Hubby Dearest if Lithuania was Slavic, it is.. and I felt a little silly for not knowing. I'm not even sure I could pick it out on a map..  ... where did I store that globe? OH well.. Google to the rescue! ;)

I've made these cookies with several different kinds of nuts and they always turn out great. If you use pecans, they are also called Mexican Wedding cakes. My sister hates walnuts, so last year I chopped up some Brazil nuts (one of her favorites) and they turned out tasty. I'm a traditionalist tho, so this year I stuck with just walnuts. Especially since I will be the one eating most of them!

Russian Tea Cakes

2 sticks Salted Butter, softened


6 tablespoons Powdered Sugar

1 teaspoon Vanilla

2 cups All Purpose Flour
1 cup finely chopped Walnuts
1/2 cup Powdered Sugar, set aside for coating.

Step 1.
Cream butter and sugar together. Preheat oven to 350.

Step 2.
Mix in Vanilla.

Yes, I used my new mixer! ;)

Step 3.



Mix in flour and beat until well combined.

Step 4.
Mix in Walnuts.

Step 5.
Using a tablespoon size cookie scoop, scoop out dough and roll lightly in your hands to make nice round ball shapes.  These cookies will retain their general size and shape, so you can fit about 18 on a cookie sheet.

Step 6.
Bake for 12 minutes, or until dry/cracking slightly on top and a soft golden brown on the bottom. Be careful when checking, they are crumbly.

Step 7.

Allow cookies to cook for a few minutes on a wire rack before rolling them in powdered sugar. They should be warm to the touch, not hot. If the cookies are hot, the sugar will melt. You can toss them in another coating of sugar once they are completely cool, if desired.

Enjoy these as a light dessert after a good Christmas dinner. Or with your favorite cup of joe!

Thanks for sharing my Christmas cookie adventures, I look forward to more food and yoga in the New Year! I hope you all find warmth and love this Holiday season!

Christmas Eve Eve Beef Stew!

Today, while wallowing in the onset of another round of the "common cold" I decided on beef stew for dinner. I've mentioned before my love of soups in the slow cooker, but I've taken to making stews and chilies on the stove in a heavy bottomed stock pot as well. This beef stew (once again from PW's companion site tastykitchen.com) recipe took all of 10 minutes to prep, 2 hours to simmer and 5 minutes to devour the tasty.heartwarming.rib-sticking.awesome. Even my 3 year old ate it! The beef was tender, the seasoning was perfect.-- And there's a super special secret ingredient *raised eyebrow* ....

Beef Stew

Ingredients:
2 pounds Beef Stew Meat
2 Tablespoons Olive Oil
1 teaspoon Worcestershire Sauce
2 clove Garlic, Diced
1 whole Onion, Sliced
2 whole Bay Leaves (I use fresh bay leaves)
1 Tablespoon Granulated Sugar
1 Tablespoon Salt
½ teaspoons Paprika
¼ teaspoons Pepper
⅛ teaspoons Allspice

1 can low sodium Beef Broth

1 cup of roughly chopped carrots
5 whole Red Potatoes, chopped (or any kind of potato, really. Whatever you have on hand is perfect. If they are large potatoes -- like russets or baking-- cut this down to 2 whole ones)

2 Celery ribs, roughly chopped

... AND 1/2 cup coffee!  (I know, you don't believe me, but its true. I did it, .. I was scared, but it was really delicious!)

Step 1. 

Heat up the olive oil in your stock pot. Toss in the beef, onions and garlic and sear for about 5 minutes, or until browned on all sides. 

Step 2. 

Add the broth, the coffee (yes.. do it, I'm serious) all the spices and the bay leaves and simmer on medium-low for an hour - hour and a half.

Step 3. 

Toss in the veggies and cook for another 30 minutes, or until tender. 

Step 4.

Make about 1/4 cup of a flour slurry (that's flour and water mixed together) and briskly stir it in to the stew to thicken the broth. 

Step 5.

Enjoy the tender wholesome goodness with your favorite crusty bread in your favorite comfy spot and ride out the winter evening! 

<3 

Candied Almonds and Chocolate Truffles!

As my escapade in holiday baking continues, I realize how much little tools come in handy. Like a teaspoon cookie scoop... or a stand mixer. I really want a stand mixer. If for no other reason than to keep the powdered sugar and cocoa powder from repainting my kitchen for me. I'm not a huge fan of edible walls... really. I mean, Willy Wonka had some great ideas, but that's not one I want to hold on to.

These recipes do excite me tho. First, candied almonds. I.love.almonds. They are by far my favorite -- I put them in everything I can, and will substitute them for other kinds of nuts. Candied almonds are a step above just plain almonds ... well because they are coated in cinnamon and sugar. And they are my favorite snack at fairs! They are mildly costly at the fair tho, here is a simple and delicious way to make them at home for yourself anytime! This recipe comes from TastyKitchen.com, the companion site to thepioneerwoman.com, I modified it slightly to compensate for the pounds of almonds I had.


Cinnamon & Sugar Candied Almonds

Ingredients:
3 cup White Sugar
4 Tablespoons Ground Cinnamon
3 whole Egg Whites
3  teaspoons Real Vanilla
1/2 teaspoons Kosher Salt
48 ounces, weight Whole, Raw Almonds

Step 1.

Preheat your oven to 300 degrees. Line a baking sheet with foil and lightly butter. 

Step 2.

Combine the cinnamon and sugar in a bowl and set aside. 

Step 3.

In a large bowl, whisk the egg white until slightly frothy. Stir in the vanilla and salt. 

Step 4.

Add the almonds to the egg mixture and toss to coat. Then pour the almonds into the cinnamon and sugar, toss to coat. 

Step 5.

Spread onto the baking sheet and bake for 12 minutes, remove and toss, place back in the oven for 12 more minutes. Remove one last time, toss and bake for 7 additional minutes. Let cool slightly on the pan before snacking!

Then enjoy the deliciousness you won't be able to put down!! 

For the second baking goal with my wonderful friend Meagan here to visit was Chocolate Truffles. These are so easy, its not even funny. They are sooo scrumptious.. so soft and rich its like your own little chunk of heaven. And what makes them EVEN easier to make is the use of the teaspoon truffle scoop I got this year as an early Christmas present. Ah-may-zing!  We coated our truffles in two kinds of chocolate: White Mint and Milk Chocolate. We also had a blasty-blast decorating them with different drizzles and some crushed peppermints. 

But enough drooling and ogling over the finished creations.. here's the scoop on how we did it!

Chocolate Truffles 

Ingredients:
8 ounces, weight (up To 9 Oz.) Good Semisweet Chocolate
8 ounces, weight (up To 9 Oz.) Good Bittersweet Chocolate
1 can (14 Oz) Sweetened Condensed Milk
1 Tablespoon Vanilla Extract
8 ounces, weight MeltingMilk Chocolate
Sea Salt or crushed Peppermints and melted chocolate for drizzling

Step 1.Heat the dark chocolates and condensed milk in a double boiler over medium low heat (if you don't have one, use a glass Pyrex bowl over a sauce pan small enough to hold the base of the bowl without it touching the water) until chocolate is melted. Stir it all up, it will look and feel a little bit like marsh mellows. Stir in the vanilla.

Step 2.
Remove from heat, cover with some plastic wrap and refrigerate for two hours.

Step 3.
Once chilled, roll in balls using a teaspoon size cookie scoop (or your hands, but that gets pretty messy), then roll in melted milk chocolate coating (make sure the melted chocolate isn't too hot, it will melt the insides.)

We discovered through a different post on PW's site about using NON-latex powder free plastic glove covered hands to coat the truffles. This method was much faster than the dipping and tapping. ... Now if only I could devise a way to pour the chocolate, that would be best. But alas I don't have any industrial stuff in my kitchen. Just man...er.. woman power. Plus, the glove method really gives the truffles a home-made look and texture.. which I thought was really pretty. 

Step 4. 
Sprinkle with sea salt or crushed peppermints or other sprinkles of your choice. We coated our truffles in white mint chocolate and topped them with crushed starlight mints and some red melting chocolate and we coated some in milk chocolate and decorated them with more drizzled milk chocolate, the red chocolate and white.

Meagan and I had a great time making these simple yet deeeelicious treats! I hope you do too -- you'll win over crowds! 

Happy Holiday Sweets!

Monster Cookies with my Little Monster!

Braeden has become my favorite underfoot helper in the kitchen. (Sorry Porsche...) He loves to help stir, mix and blend anything I let him. He also throws a fit over the things he's not allowed to do (like drive his trains on the hot stove), but he's pretty handy to have around. And I'm so grateful for the time we get to bond together, sharing food and love. Its important for kids to feel helpful, and I'm making more of an effort to find recipes he is able to help me with -- I want to do everything in my power to foster a love affair with food in him, as I have developed one. Besides, every girl loves a man that can cook! ... And someday my boy will be a man! *sniffle*

I think baking holiday cookies with mom/grandma/aunt/whomever did all the baking ranks in the top 5 of favorite childhood memories. I know they are my favorite memories... Frosting lots and lots of sugar cookie cut outs, rolling about a million Russian Tea Cakes... This year I've been branching out from my two traditional recipes into things that are more fun and more exciting and maybe a bit more complicated and hopefully they become part of my grander scheme of holiday traditions.

They are also the cookies I'll be sharing with friends and family this season! ;)

This Monster Cookie recipe comes from my favoritest food blog : thepioneerwoman.com . I have made about a dozen of her recipes since being introduced and every single one of them has been absolutely splendid! Seriously, check it out! These cookies are far from complex -- a quick and easy take on an oatmeal cookie that you can personalize to your tastes -- or what you have stashed away in your pantry!

Monster Cookies!

Ingredients:

2 sticks (1/2 Pound) Butter (salted) Softened
½ cups White Sugar
1-½ cup Brown Sugar, Packed
2 whole Large Eggs
1 Tablespoon Vanilla Extract
1-½ cup All-purpose Flour
½ teaspoons Baking Soda
1 teaspoon Baking Powder
2 teaspoons Kosher Salt
1-½ cup Oats (either Quick Or Regular)
½ cups M & M's (more if you want!)
½ cups Pecans, Chopped (more if you want!)
¾ cups Chocolate Chips (milk Or Semi-sweet)
½ cups Peanut Butter Chips
2-¼ cups Rice Krispies

Step 1.

Preheat the oven to 375 degrees.

Step 2.
Cream butter with sugars until its all nice and fluffy. Then add eggs one at a time, beating well after each addition, then add in the vanilla and mix well.

Step 3. 

In a separate bowl combine flour, baking soda, baking powder, and kosher salt. Add to mixing bowl and mix till combined.

Step 4.

Add the good stuff! (that's all the oats and nuts and chocolate and candies .. yum!) 

Step 5.  

Add Rice Krispies at the very end, mixing them in gently/on low if you're using a mixer. Do not over mix!

Step 6.

I used a  1 tbsp cookie scoop to scoop balls of dough onto my cookie sheets. Bake until golden brown (about 11 minutes), the put them on a rack to cool.

Braeden did add some marsh mellows to a small batch I separated for him. He was adamant about adding the "smarshmellows"... I do not recommend it. They just melted and left pockets and sink holes in the cookies.. then kind of caramelized to my cookie sheet. No matter, tho, he ate them anyway!

Happy Holiday Baking!! <3

Holiday baking has begun!

I started my holiday baking a few days ago, first on my list of treats was Apple Butter!

Apple Butter has been a favorite of mine since I was a kid. Family trips to Ohio to visit my late Nonny Vicky always included a stop at the Amish Door, a Mennonite owned restaurant, and there I always got the apple butter. Mmmmmm...  I love it in place of jam w/ peanut butter, I'd rather have it on my biscuits instead of honey, ... I'll even use it instead of syrup on my pancakes. Its the perfect fall/winter treat -- filled with the spices that warm your soul like cinnamon, nutmeg and clove. If you've never tried to make your own apple butter I can assure you it is remarkably simple. All you need is a slow cooker, 24 hours and a few simple ingredients.

Nothing beats a hot bowl of soup....

So a nasty bug has been floating around here for about 2 weeks. Everyone I know has gotten it, especially those with kids. Even my friends across the Atlantic have managed to catch it! My boy has finally gotten over it, just in time for his sister and I to fall victim. It seems there is a timeless association with soup and recovery. Mom's have been shouting it for ever! There's just something about the velvety texture of a soup that warms the depths and chases away the aches and pains. In recent years, I've taken an interest in making my own soups. I started by just tossing ingredients in the slow cooker and seeing what happened. I had some successes (Campfire Stew) and some failures (Turkey and Lima Bean Stew). The recipe I made last night definitely falls into the category of successes.

Now, I love tomato soup. A classic, and I was totally satisfied with the Campbell's variety for many many years. Until my glorious teacher Yoga training, where I was introduced to some made-from-scratch tomato soup. Ohhhh it was divine! It was spicy and a bit tangy and exactly perfect. Far far better than any canned variety.

Since my first taste I've made several of my own versions. After a year now, I've settled on the one I am going to share with you. Its loaded with basil and garlic, a dash of red pepper flakes and a good shake or two of salt. Mmmmmmm.....

Roasted Roma Tomato Soup

 Ingredients:

3 lbs Roma tomatoes, sliced in half.

2.5 oz fresh basil leaves

2 cups chicken or veggie stock

5 cloves fresh minced garlic

1/2 chopped onion

1/4 tsp red pepper flakes

1 can tomato paste

2 8oz cans of tomato sauce

Kosher salt and fresh ground black pepper (to taste)
Olive oil

Step 1.

Preheat the oven to 375. Rinse and slice the tomatoes in half, and line them (cut side up) on a cookie sheet. Give a generous coating of olive oil, salt and pepper. Roast in the oven for about 45 minutes. (The will look dried out, edges turning a bit brown. Not too much tho!) Allow to cool to room temperature.

Step 2.

Saute the garlic and onions in a bit of olive oil until fragrant and tender, about 5 minutes.

Step 3.

Place tomatoes, onion, garlic, and basil (yes, all of it!) in a food processor and blend until totally pureed.

Step 4.

Put the tomato basil mixture in a large sauce pan, adding the stock, tomato paste, tomato sauce and red pepper flakes. Mix until well combined and then bring to a boil. Once the soup is boiling, reduce heat to low and simmer for an hour, stirring occasionally. Taste every now and then, adding salt and pepper as desired.

Step 5.

Make some grilled cheese sammiches... (this step is optional, but they go so well together!)

And then enjoy!  This was the perfect comfort we needed for these cold December nights, and it was just what the doctor ordered!

Cuddles and cooking...

Mondays are generally lazy days here in the house... I spend Mondays not doing laundry, not doing homework, just enjoying time with the kiddos not stressing over what needs to be done. Most people would do this on Sundays, but Sundays are still busy for us. But today, today the kids and I sat around the house, doing not much of anything except hanging out. I'm so grateful for these little moments... where my son just walks up and says "I love you, Mommy, I love you, Lily" and gives me his best smile. Watching my daughter have a very deep conversation of gurgles and coos with her most favorite caterpillar. Feeling my heart just melt right into my soul when she flashes her big brother an ear-to-ear smile, a smile so bright it lights up her eyes (and the room!)... How did I get so lucky?

We have started a tradition of having a group of friends over for dinner every Saturday. Its always a few regulars and occasionally the crowd blossoms from 5 to 8 or 10. I love the opportunity to cook for a group (even if I stress over the details) and nothing beats a great meal, some great spirits and great friends!

Saturday's Line Up....

For our big "family style" meal this weekend I made carne guisada. This was the first time I've ever attempted this traditional Mexican stew. We served ours with some freshly made torillas (I learned how to do that Saturday too!), yellow rice and a mix of pinto and black beans. The house was gloriously fragrant, the food was just the perfect amount of spicy, the conversation was the perfect amount of fun! And for dessert we had those delicious Brandy Snaps I was raving about. They were a complete hit! Definitely going to be the dessert I bring to dinner parties!

Ok, but onto the stew! Slow-cooker Carne Guisada!

I love that this is a slow-cooker recipe, because I adore using my slow cooker. You really can throw just about anything in it, cook it on low for just about ever and it will be perfect just about every time. This recipe does come from Martha Stewart "Food Everyday" with a few changes. I didn't give this magazine a good review a few posts ago, the recipes are still very hit or miss, but this one was a hit. There are many many  more I have selected to try.. so I'm keeping an open mind. I've made my changes to the list included here.

Ingredients


3.5 pounds bottom round, cut into 1-inch pieces
coarse salt and ground pepper
2 tbsp vegetable oil
1 medium white onion, diced medium
1 medium green bell pepper, seeded and diced medium
1 large jalapeno, seeded and diced small
5 garlic cloves, roughly chopped
1 1/2 tsp ground cumin
3/4 tsp chipotle chili powder
3/4 tsp dried oregano
6 tbsp all-purpose flour
1 3/4 cups low-sodium chicken broth
1 can tomato sauce
2  fresh bay leaves
3 tbsp freshly chopped parsley

Flour tortillas, warmed, grated cheddar, and cilantro, for serving

Step 1.

Adding the vegetable oil to a skillet, cook the beef in batches (depending on the size of your skillet!) until its browned on all sides. Throw it in the slow cooker as the batches are finished. 

Step 2. 

Using the same skillet, add a touch more veggie oil and saute all the veggies together until tender, about 5 minutes. 

Step 3.

Mix the flour, cumin, salt, pepper, chili powder and oregano together in a small bowl and then mix it in with the sauteing veggies. Inhale deeply, *ahhhh* the spices and veggies should be wonderfully fragrant after just a minute or two. 

Step 4.

Slowly add the broth to the veggie mixture, whisking quickly to dissolve any clumps. Then add in the tomato sauce and simmer for a few minutes. 

Step 5.

Pour sauce over beef mixture in the slow cooker, toss in your bay leaves and then cook covered on low for about 6 hours. 

Step 6. 

15 minutes or so before serving, we tossed in the parsley. The parsley was added because I realized I had forgotten to purchase cilantro. If you have cilantro, skip this step.

Serve on some delicious tortillas with rice, beans and top with cheddar (or that Mexican/fiesta mix) cheese. You'll be so glad you did!

Brandy Snaps for Breakfast....

It was a busier than usual Friday for us. Normally, I'm doing everything in my power to keep the kids from climbing out of bed before 8 am. But today, I was up early so I could head over to a friends house to make some deeeelicious Brandy Snaps. Consequently, the kids decided to sleep in until almost 8. (Thwarted again!) Hey, at least I got the kitchen cleaned up.

Now, I've been anxious to make this dessert for days. They just looked so.absolutely.gorgeous when I saw them posted on thepioneerwoman.com (a food/photography/life blog I'm addicted to), I couldn't wait to try them out. And if you haven't checked out PW's site, please take some time to do so -- she does an amazing job of detailing her recipes step by step and every recipe I've tried from her site has been phenomenal. Serious bits of food heaven.

Sweet, Crisp, Delicious
OK, on to the Brandy Snaps -- the crisp cannoli like cookie has a toffee-esque consistency, especially if they are slightly underdone. Due to an oversight on my part, the ginger was left at home, so 1/4 tsp All Spice was substituted in its place. These were still delicate slices of brandy heaven.

 

Ingredients
For the cookie you'll need:
1 stick Butter
½ cups Molasses
¼ cups Sugar
¼ cups Brown Sugar
1 Tablespoon Brandy
¾ cups Flour
⅛ teaspoons Salt
¼ teaspoons Ground Ginger (or in this case, All Spice)

And the filling is:
2 cups Heavy Cream
⅓ cups Sugar
2 Tablespoons Brandy (or more if you want a stronger Brandy taste. But I thought 2 capfuls was plenty)

Time to bake!! 

Step 1.
Preheat the oven to 325 degrees. Then line a cookie sheet with a baking mat or parchment paper.

Step 2.

Melt butter in a skillet with molasses, sugar,  brown sugar over medium heat, stirring constantly with a wooden spoon. Allow to bubble and cook for a minute, then turn off heat.

Step 3.

Then you dump in the flour, ginger, and salt. Stir together quickly until just combined, then add in the brandy.

Step 4.
Use a tablespoon to spoon mixture onto cookie sheet -- only a few cookies per sheet (we could only fit 4 at a time) because they spread out a lot while baking.

Step 5.
Bake for 10 minutes, or until bubbling in the oven. Remove cookie sheet from oven and allow to cool on the pan for 2 to 3 minutes. Lift up circles one at a time and drape them over a metal handle'd utensil or cannoli mold. We used the metal handle to my new gingerbread man whisk. That little guy has been quite handy! Roll the cookie around the mold and press the overlapping ends together to create a seal. Tada!

Step 6.
Slide cookies off the mold and set them on a cool plate. This part was tricky and we found that if you keep rotating whatever device you are using as a mold the cookies don't stick and they will slide off easier. Several of ours tore in the process of being taken off the handle of my gingerbread man whisk.

Step 7.
Fill with cream filling when completely cool.

To make the whipped cream filling: 

Combine cream, sugar, and brandy in a mixer and mix on high until cream is very stiff.  You can use a pastry bag with a large tip, or a zip-lock bag with the corner cut out of it to pipe the cream into the cookies. Serve within a couple of hours.

And there you have it. They are really delicious and I will be serving mine tomorrow after some slow-cooker carne guisada and made-from-scratch tortillas!

Time for some Reflexology!

But that's not it for today's story! Oh no! There is more! I squeezed in about 20 minutes of Reflexology practice, which I loved! I can't wait to get more of that in. Reflexology is an Eastern Medicine practice, where pressure is applied to the ears, hands and feet in order to bring the body back into balance. Some people might be grossed out by touching other's feet, but it has never bothered me. And I really enjoy making people feel better, and using the power of pressure in the right places to relieve ailments or discomfort. I love taking the time to send positive healing energy into someone else while helping them relax. We really don't take enough time for ourselves, it is important to slow down and breathe -- take in the subtleties and enjoy the moment. I also really enjoyed the great conversation and having lunch with a new friend! 

But wait.. there's more!

We also had a dinner adventure today!

The last of the Turkey!

Tonight for dinner I made Turkey Tetrazzini, a recipe furnished by my new favorite cookbook "The New Best Recipes" from the author's of America's Test Kitchen/Cooks Illustrated. 

Turkey Tetrazzini

Ingredients:

Topping
1/2 cups fresh breadcrumbs
Pinch table salt
1 1/2 tbsp melted unsalted butter
1/4 cup grated Parmesan cheese

Filling
6 tbsp unsalted butter, plus extra for baking dish
3 cups white mushrooms , sliced thin
1 medium onion (finely chopped)
Table salt and ground black pepper
3/4 pound spaghetti or other long-strand pasta, snapped in half
1/4 cup all-purpose flour
2 cups chicken stock
3 tbsp dry sherry
3 ounces Parmesan cheese , grated (about 3/4 cup)
1/4 teaspoon fresh grated nutmeg
2 teaspoons lemon juice from 1 small lemon
2 teaspoons minced fresh thyme leaves
2 cups frozen peas (thawed)
4 cups leftover cooked boneless turkey meat or chicken meat, cut into 1/4-inch pieces

Step 1. Mix the breadcrumbs, salt and butter together and bake on a cookie sheet at 350 for 15-20 minutes, until golden and crisp. Cool and mix with cheese. Personally, I made my own bread crumbs by toasting some bread in the oven coated with garlic butter, then I chopped 'em up in my food processor.

Step 2. Saute the onions and mushrooms in butter until soft 12-15 minutes and most of the liquid has boiled out. Season with some salt and pepper and set aside. Boil noodles to al dente. Reserve 1/4 c of water and drain.

Step 3. Melt the remaining butter and whisk in flour (creating a roux) and cook until golden. Whisk in chicken stock and cook over medium high until thickened (about 5 minutes..).  Stir in thyme, lemon and nutmeg. Add peas, reserved sauteed veggies, noodles and turkey. Put in a greased 9 x 13 casserole dish, sprinkle  the breadcrumbs on top and then bake it for 13-15 minutes or until bubbly.

I have made this recipe twice this week, it was such a great way to use up all the left over turkey we had from Thanksgiving. And its pretty easy, cooking with fresh ingredients isn't difficult if you do a lot of the prep work in advance. I always look ahead and chop up everything I am going to need and set it aside. Fresh herbs will keep in the fridge for about 2 weeks, wrapped in paper towels and in baggies. Maybe longer if you keep your fridge super cold. 

All in all, it was a great food and fun day!

Thirsty Thursdays!

So I'm sitting here, sipping on my glass of Sutter Home Moscato (uhh.. yum!) and its quiet. The quiet is nice, but I also know that because its quiet I should be working my way into my warm bed. Instead I find myself searching the internet, trying to get a smidgen of my homework done and piddling away the hours doing whatever I want because I'm the only one awake. I didn't accomplish nearly the volume of things I wanted to do today. I did wash Lily's diapers... but I did not fold the 4 loads of laundry I have stuffed into one screaming-for-help laundry basket. I did do the dishes, but they need to be done again. I did do some grocery shopping... and then I get home and remember the 10 other things I needed but didn't buy. Such is the life!

I did pick up a few crafting items I needed at Hobby Lobby. Oh man, I.love.Hobby.Lobby. I got some more boxes I needed to finish putting together the Christmas treat packages I'm sending to my friends and family (the opening desserts for what will one day be my business), picked up some yarn and knitting needles so I can teach myself to knit (like I don't have enough projects), some felt to make an Advent Calendar for my new arrival and the obligatory Christmas ornament I buy yearly. Something unique and unlike the ones already on my tree. Oh, and it has to be red, green or silver/white. No other colors make it on to my tree. Sorry. I know, I'm neurotic.

*Sip... ahh* Sorry, kind of went off on one of those downward spiral moments there. Today was a good day, despite feeling like I didn't get as much done as I wanted to.

Yoga with the Girls!
Today finishes the second week of my re-started teaching practice. We had a shorter session, I wanted to have a little more time for some TLC for the ladies. They deserve some body work, and the chance to really sink deep in to that quiet place during Savasana. We focused on spinal flexion and extension, ending finally in a glorious wheel. I love back-bends. They warm your heart and soul. All the negativity flows out of you, from the center of your spine down through your fingers and your feet as they melt into the Earth and your heart lifts effortlessly towards the sky. Its awe inspiring, freeing, opening, and wondrous. Its all the things I want to carry with me daily.

After 3 days of Yoga in a row, I have to admit that I am SORE! I'm sore everywhere and I.love.it! I'm so proud of myself (insert tooting horn here) -- just 9 weeks after having my daughter I'm close to my pre-pregnancy weight, developing a good workout routine and fit back into my first pair of skinny jeans. Yoga is the key!

Just another manic ... Wednesday...

Today marks the middle of the week, and Wednesdays are usually pretty busy for me. I try my best to get out of the house -- usually I meet the ladies at the Library for story time. Unfortunately, story time is on hold for December, so we just met at the awesomest.kids.park.ever! This place is a kid's dream brought to life.. its got a lighthouse, a castle, slides, swings, cars, ... pure childhood joy.

 Braeden is my oldest, he's 3 years old now and just about the smartest thing on Earth. I might be biased. But he is quite handy with gadgets! Braeden loves to play with his friends Jack, Junior, Alyssa and Scarlett, although today he wasn't very interested in them. Why, you ask? Because there was a cute blonde girl in a pink jacket for him to chase around. Oh my Lord, isn't it too early for this? ... I'm already prepping the bars for the windows.  ...

Braeden and the girl he followed at the park ;)

Lily had a blast at the park too. Oh.. you couldn't tell? That's her excited look.

  Anyway. We spent a good hour outside running around, and it was quite brisk. The kids had a blast, and I love getting to chat with the girls. Reminds me that I'm not alone in this stay-at-home-mom adventure, and we're all very like minded. We freely admit that some times we lose our patience. Sometimes we just put the babies down and walk away for a shower, a moment to breathe, or a chocolate treat we don't want to share with little grublets. I've been blessed with some really great friends that have helped me learn what it is to be a parent 24/7 with no breaks, and its such an amazing feeling to have them there to understand when my hair is mess and I'm not even out of my pjs at 5pm when they drop by. Or when my house isn't clean. Or when there's a pile of laundry the size of Mount Everest on my bed. Very lucky indeed.