Cranberry Risotto in a mushroom


A couple of weeks ago I was going through my ever-growing Google Reader and found this recipe. Have I mentioned a million times yet that I absolutely love risotto? If it was healthier and quicker, I'd make and eat it daily.

I know there are tons of risotto recipes out there and practically each one includes the majority of the same ingredients but usually at some point, something different is done in each one. Ever since I found the one basic recipe that has turned out so well so many times, I just can't bring myself to try another one. So for each risotto recipe I find, I alter it so I can use my standard risotto base.

Cranberry Risotto in a Mushroom
Source: The Small Boston Kitchen, as seen on Beantown Baker 
Servings: 4
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    • 1 small onion, minced
    • 4 tbsp. olive oil, divided 
    • 3 cups chicken broth
    • 1 cup arborio rice
    • 1/4 cup white wine
    • 1 tsp. rosemary
    • 2 tbsp. butter
    • 1 clove garlic, minced
    • 2 tbsp. grated Parmesan cheese
    • 1/3 cup dried cranberries
    • 4 portobello mushroom caps
    • 1 tbsp. balsamic vinegar
    • salt and pepper
1. In a small pot heat the chicken broth over low heat.
2. In a medium sized pan, heat 1 tbs. of the olive oil over medium heat. Add the onion and cook for 3-5 minutes or until the onion is softened. Add another tablespoon of olive oil.
3. Add the rice to the pan and cook, stirring frequently for about a minute or until all of the rice is coated and is a pale golden color. Pour in the white wine and stir occasionally until the rice has absorbed all of the wine.
4. Preheat the oven to 350. Place the mushroom caps with the tops up on a foil lined cookie sheet. Drizzle with the remaining 2 tablespoons of olive oil and the balasmic vinegar.
5. Bake the mushrooms for 10 minutes. They should be slightly softened. Set aside and let them drain of any juice.
6. Add 1/4 of the chicken broth at a time to the rice and onion mixture, stirring until the rice has absorbed the liquid. Repeat this process until you have used all of the liquid, about 20-25 minutes total. The rice should have puffed up and softened.
7. Add the rosemary, butter, garlic, and Parmesan cheese to the rice. Reduce the heat to low and stir until the butter has melted. Season with salt and pepper.
8. Serve the risotto in the mushroom cap and sprinkle with the dried cranberries.

Although the original recipe calls for pecans, nutmeg and a Swiss cheese, I thought this was a good adjustment to the recipe. I served this with a baked chicken breast and spicy green beans.

Beef Bourguinon


As I've said multiple times, these college classes are kicking my butt and impeding on my food blogging. So even though I may regret it later, I'm spending some time tonight to get caught up on the tons of foods I've cooked and haven't got around to blogging yet.

After watching Julie and Julia I knew that I needed to make beef bourguinon. However, it was summer and it just didn't seem like a summer meal. Winter came and I planned on making it, but for whatever reason, it was stuck in my head that I absolutely had to have a Dutch Oven to make it. So I alternated between shopping for one and not finding the size I wanted for the price I wanted to pay to forgetting about it again. And then, two weeks ago, I remembered that our pots and pans can go from the stove to the oven. Duh, Nichole. 

Beef Bourguinon
Slightly Adapted from: Ina Garten
Servings: 6-8
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    • 2 lbs. beef cubes/stew meat, cut into 1 inch chunks
    • 1 tbsp. olive oil
    • 6 slices thick bacon, cut into 1 inch pieces
    • salt and pepper
    • 4 carrots, peeled and coined
    • 2 onions, diced
    • 2 cloves garlic, minced
    • 1/2 bottle red wine
    • 1 tbsp. tomato paste
    • 2 cups beef broth
    • 1 tsp. thyme
    • 3 tbsp. unsalted butter, at room temperature
    • 6-8 pearl onions
    • 8 oz. mushrooms, roughly chopped
    • 3 tbsp. all purpose flour

1. Preheat the oven to 250. 
2. In a large pot, heat the olive oil over medium heat. Add the bacon and cook until the bacon is lightly browned. Remove the bacon from the pot with a slotted spoon, leaving the fat.
3. Dry the beef cubes with paper towels and season with salt and pepper. Working in batches, sear the meat in the remaining oil/fat for 3-5 minutes or until the meat is browned on all sides. Set beef cubes aside.
4. Season the carrots and diced onion with salt and pepper and cook in the pot for about 10 minutes or until the onions are lightly browned. Add the garlic and cook for another minute.
5. Return the beef cubes and bacon to the pot and add the wine, beef broth, tomato paste and thyme. The liquid should cover or almost cover the meat.
6. Bring to a simmer and then transfer the pot with a lid to the oven. Cook for 1 hour and 15 minutes.
7. In a large pan, heat the butter over medium heat. Add the pearl onions and mushrooms and saute for 10-15 minutes, until the onions and mushrooms are tender.
8. Remove the pot from the oven and return to the stove over medium heat. Add the mushrooms and onions and bring to a boil. Reduce the heat and simmer for 10-15 minutes.
9. Remove a large ladle-full (about 3/4 cup) of the liquid from the stew and place in a small bowl. Whisk the flour into the liquid until it thickens. Add the thickened mixture back into the pot and stir until it is absorbed. Season with additional salt and pepper if necessary.

Serve with toasted Italian bread.

First, I have no idea why I waited so long to make this. In my head this was a recipe that would take an entire day to make and I would never get to leave the kitchen. That was 100% not the case. This was a lot easier to make than I expected.

Second, I had a bit of a cold on the day that I made this so my taste-buds were a bit dulled. Tom said that it had a strong wine taste, but I blame that on my co-worker. He makes his own wine and gave us all a bottle, advising that it was really strong. Since I was sick and didn't feel like going out, I opted to use that wine since it was the only red in the house. That may or may not have affected it.

However, from what I could taste and from the mere fact that its an Ina adaption and all of her recipes work for me, I definitely plan to make this again. Just, you know, with a different wine. Personally, I thought it tasted like a heartier beef stew but to each their own.

Weekly Menu 1/23 - 1/29


Do you ever feel like you could get so much more done if only there were a few extra hours in a day? That's how I feel after 2 weeks of my online classes. I have no idea how I'm going to make it until May. Practically every night after work I'm spending 1-2 hours on the classes, an hour on dinner, 30 minutes to shower and maybe an hour with Tom or watching TV before I go to bed and attempt to get 7 hours of sleep. The weekends consist of 10-12 hours for each class, 2-3 hours of cleaning/washing clothes, a hopeful 8 hours of sleep each night, 2 hours to plan the menu for the next week and get to the grocery store. Its exhausting. I really need to come up with a better schedule for this, but I have no idea how.

Luckily I haven't got to the point where I've started filling our freezer with microwavable meals, but I will admit, its been very tempting. But since I enjoy cooking so much I consider it a much needed break from credits and debits, journal entries, trial balances, purchasing and inventory.

Sunday - turkey breast with stuffed, mashed potatoes and corn 

Monday - minestrone soup with Italian bread

Tuesday - chicken with a mushroom cream sauce

Wednesday - french dip sandwiches

Thursday - shrimp with spicy linguine 

Friday - burgers and fries

Wal-mart has tempted me with 3 pound turkey breasts since after Thanksgiving. I finally picked one up yesterday for dinner tonight! And yes, Thursday's meal of shrimp and spicy linguine has only been featured on my menu's about 3 times and I've still yet to make it. I'm determined to do so on Thursday! I'm also rather excited about the burgers on Friday. Tom's uncle bought us a Foreman grill for Christmas.

I've wanted one for a while now and even registered for something similar but we never got around to buying it. I'm very excited to finally make a grilled burger! And then, since George advertises so many grilled fruits and veggies right on the side of the box, I'm going to use it as leverage against Tom to eat more vegetables. Wish me luck!

Meatballs with Pepper & Pineapple


I rarely make Pioneer Woman recipes. I usually like the concept of her recipes but they don't always appeal to me. This recipe was different. It sounded like a neat combination between a meatball and teriyaki style dish.

(photo updated 9/9/12)

Meatballs with Peppers and Pineapple
Source: The Pioneer Woman
Servings: 4
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    • 1 lb. ground beef
    • 1 small onion, diced
    • 1 egg
    • 1/2 cup Panko breadcrumbs
    • 1 tsp. garlic powder
    • 1 tsp. crushed red pepper
    • 2 green peppers, sliced
    • 1 14 oz. can pineapple chunks, drained
    • 2 cups beef broth
    • 1/2 cup white wine vinegar
    • 1/2 cup sugar
    • 2 tbs. soy sauce
    • 1 tsp. cornstarch
    • 2 cups cooked brown rice
    • all purpose flour for coating
    • Vegetable oil for frying
    • salt and pepper to taste

1. Combine the ground beef, onion, egg, breadcrumbs, garlic powder, crushed red pepper and salt and pepper together. Form into meatballs and place on a cookie sheet. Refrigerate for 20 minutes to chill.
2. In a large bowl, combine the beef stock, white wine vinegar, soy sauce, sugar and cornstarch. Whisk until the cornstarch is completely incorporated.
3. Heat the vegetable oil in a large skillet. Roll the meatballs in the all purpose flour to get a light coating. Fry the meatballs in batches, about 3 minutes each, but it depends on the size of the meatball. Transfer to a plate towel lined plate.
4. Pour off the oil from the pan and return to medium heat. Add the green peppers and pineapple and cook for 2 minutes. Add the rice to the pan and cook for 5 minutes, stirring frequently so it doesn't stick.
5. Add the marinade and meatballs to the pan. Cook a few minutes long until the sauce has thickened up. Add salt, pepper and extra crushed red pepper to taste.

I thought these turned out really well. I made a few changes to the recipe, adding garlic powder to the meatballs and lightly frying the rice instead of just serving the meat and vegetables over it. I don't think the flavor would have been as strong or there would have been enough of the sauce had I just poured it over the rice. The only change I would make is next time I'm going to bake the meatballs instead of frying them. 

Weekly Menu 1/23 - 1/29


Whew! What a long week! I started my online college classes on Tuesday and my accounting class is a bit more work than I bargained for. Each week I need to read a chapter, complete the designated exercise for that chapter, then do the other exercises assigned to the other students to comment on whether or not I think their answer is right, read a New York Times article and write a one paragraph summary, watch two PowerPoint videos, a Demo Doc and answer 6 questions. My other class, Principles of Purchasing, is a bit easier. I have to read the chapter and complete a weekly quiz on the information from the chapter.

The menu this week is a short one. On Tuesday I'm supposed to go to the corporate office in New Jersey for an operational meeting. We're spending the night because Wednesday we're doing training for a new program we have and then driving the 4 hours back on Wednesday. This will be my first overnight trip for work. I think I'm going to be exhausted! But at least I'll have tons and tons of homework to keep me busy while I'm at the hotel.

Sunday - crock pot spaghetti and meatballs with garlic bread
I'll finally get a chance to see if browning the meatballs first will make this taste different.

Monday - chicken quesadillas

Thursday - bacon wrapped pork with a cherry sauce, garlic mashed potatoes and spicy green beans

Friday - cream of mushroom soup

Weekly Menu 1/16 - 1/22


I know I'm a bit early on posting this but I'm really excited about what I'm going to make this week. Keeping with my 2011 goal of blogging more, I've picked out a few new recipes to make.

Sunday - mushroom and cheese ravioli with a brown butter sauce

Monday - beef bourguinon

Tuesday - shrimp bisque

Wednesday - baked chicken breast with mushroom and cranberry risotto

Thursday - meatballs with pineapple and peppers over rice

Friday - tacos

Desserts - Take 5 cupcakes and blueberries muffins

I'm going to attempt to make pasta by hand, so please cross your fingers for me that it turns out well. :) I've really wanted ravioli lately but haven't convinced myself to spend the money on the pasta attachment for my baby, the Kitchenaid Mixer just yet, so I'm going to use Annie's tutorial and hope for the best.

Monday I'm off work for Martin Luther King, Jr. day and I figured there would be no better way to spend the day than finally making beef bourguinon. I can't wait to share these recipes!

Barbecue Pulled Chicken - Crock Pot


I've had pulled pork sandwiches but I've never had a pulled chicken sandwich. Last year when I bought the 30 Day Shred Jillian Michaels DVD I was suckered into signing up to see what recipes she offered. I quickly found out that almost all of the recipes she recommended came from Eating Well.

Barbecue Pulled Chicken
Source: Eating Well
Servings: 10+

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    • 2 lbs. chicken thighs
    • 1 small onion, diced
    • 1 clove garlic, minced
    • 8 oz. tomato sauce
    • 4 oz. green chiles
    • 2 tbs. honey
    • 3 tbsp. cider vinegar
    • 1 tbsp. tomato paste
    • 1 tbsp. Worcestershire sauce
    • 1 tbsp. paprika
    • 2 tsp. dry mustard
    • 1/2 tsp. salt
    • 1 tsp. chipotle chili powder (I omitted)
    • hamburger buns
1. Trim the chicken of all fat.
2. In the crock pot, add all of the other ingredients and stir well.
3. Add the chicken to the crock pot and spoon sauce over chicken.
4. Cook on low for 6-8 hours or until the chicken falls apart.
5. Toast the bun and serve chicken on top.

For a "healthy" recipe, I thought this was pretty good. It didn't have the BBQ flavor I'm used to, it was more of the tangy BBQ thats common in Memphis or North Carolina. I did think the sauce could have been a bit thicker though. Maybe next time I'll thicken it up a bit. And I definitely was not expecting it to make the quantity that it did. Even after dinner and lunch tomorrow I'll still have a pretty big serving to freeze.

Cheeseburger Chowder


Every so often I'll go on a recipe hunting spree. Absolutely anything that appeals to me is printed, hole punched and stuck in my recipe binder. Aside from using a bunch of paper, the main problem with this is I end up printing too many recipes than I can reasonably make while I'm all gung-ho on a new recipe kick.

This was one of those recipes. It finally stood out to me again last week when I was planning out meals.

Cheeseburger Chowder
Source: Adapted from
Servings: 6-8 
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    • 1 lb. ground beef
    • 1 onion, diced
    • 1 clove garlic, minced
    • 2 10.75 oz. cans cream of mushroom soup
    • 1 10.75 oz. can milk
    • 3 tbs. A1 steak sauce
    • 1 tsp. salt
    • 1 tsp. pepper
    • 1/2 tsp. oregano
    • 1/2 tsp. paprika
    • 1 cup shredded cheddar cheese, divided
    • 1 cup seasoned croutons
    • 1 tsp. olive oil 

1. Brown the ground beef and drain off the fat.
2. In a large pot, saute the onion in olive oil for 3-5 minutes or until soft. Add the garlic and cook 1 minute more. Transfer the ground beef to the pot.
3. Add the cream of mushroom soup, milk (fill one soup can) and seasonings. Stir until well combined and bring to a boil.
4. Reduce heat to medium-low and add in 1/2 cup of cheese. Stir until the cheese is melted.
5. Ladle soup into bowls, top with the remaining cheese and croutons.

While all of the additions of seasonings and sauces added a good flavor to this soup, I still felt like it was missing something and should have been heartier. I think next time I'll add in potatoes, mushrooms and maybe some green pepper.

Apple Pie for One


Last week I was talking to a co-worker about how badly I wanted apple pie. I told her I didn't want to make a whole pie and be the only one to eat it. She gave me a genius suggestion. Make the apple pie in a ramekin.

Apple Pie for One
Source: A Cookaholic Wife Creation
Servings: 1
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    • 1 1/2 Granny Smith apples, peeled, cored and sliced into equal slices
    • 1/2 cup sugar
    • 1 tsp. ground cinnamon
    • 1 tsp. cornstarch
    • 1 9" premade pie crust
    • 1 ramekin (mine is 2 inches deep and 5 inches across)
1. Preheat the oven to 450.
2. In a small bowl, combine the sugar, cinnamon and cornstarch. Add the apples to the bowl and toss to combine.
3. Roll out the pie crust and place in the ramekin. Cut away the excess dough, leaving approximately 1/4 inch of dough on all sides. Bake for 10-15 minutes or until the dough has slightly hardened and is lightly browned.
4. Layer the apples in the ramekin until full.
5. Roll out the remaining dough and either make a flat top or a lattice top to cover the pie.
6. Place ramekin on a cookie sheet and bake for 30-35 minutes or until the crust is lightly browned.
Typically I don't use premade pie crust, but I'm making two other doughs today and figured it might be a bit much. As a serving for one, its a bit large but I only have one size ramekin who cares? Its delicious and I made it even better by eating it for breakfast with a hearty scoop of Starbucks Caramel Macchiato ice cream!

Weekly Menu 1/9 - 1/14


One of my goals for 2011 is to put some more effort into blogging. I feel like I'm making the same stuff over and over again so there is nothing new to blog. When planning the menu this week I went through my recipe binder and tried to only pull out recipes that I haven't made before. I ended up with 4 out of 6. Not too bad!

Sunday - Appetizers Night! (ham and cheese pretzel bites, stuffed mushrooms, and pizza bites)

Monday - BBQ pulled chicken with fries

Tuesday - cheeseburger chowder

Wednesday - shrimp scampi

Thursday - maple and brown sugar pork chops with mashed potatoes and asparagus

Friday - french onion soup

Weekly Menu 1/2 - 1/7


Well, its definitely January. Want to know how I know? My Google reader is loaded with healthier dinner options and the What's Cooking? board that I read daily was bombarded with requests for healthy meals.

Like I posted last year, I'm not big on resolutions. I don't stick to them. Knowing that its a new year does nothing to motivate me when its cold and dark when I leave the house and when I get home. However, when I look down and see that un-firm blob otherwise known as my stomach, it is a bit depressing and maybe I'll get around to dusting off the 30 Day Shred DVD again. Maybe.

For the most part, the menu this week is relatively healthy, sans Thursday, but I blame that on Tom. He randomly asked me if I've ever had the ever affectionate name for creamed chipped beef, sh*t on a shingle. Since I haven't, he decided it would be on the menu this week.

Sunday - spaghetti with garlic rosemary focaccia bread

Monday - vegetable soup

Tuesday - Asian noodles with beef

Wednesday - Parmesan sesame chicken breast with baked potatoes and sauteed spinach

Thursday - creamed chipped beef on toast

Friday - homemade pizza  with mushrooms and pineapple

I spent yesterday chopping up all of the vegetables for the soup today. I was even productive before the hour of 7 AM and managed to get all of the soup ingredients in the pot and on the stove with directions for Tom to turn it on around 2. Unfortunately, I came home from work tired and completely forgot to take a picture. I just ladled some into a bowl and started eating.

When linking my post for the Asian noodles with beef I realized just how crappy that picture is, so tomorrow I may update the recipe with a better picture.

Garlic Rosemary Foccacia


Last weekend I tried making another roll type of bread. For some reason, maybe inexperience, impatience or something else, my rolls never quite rise high enough to be considered an actual roll. Tired of my bread (actually) falling short, I decided I'd make another focaccia recipe. It was the first type of bread I ever tried to make with my handy dandy super awesome and amazing Kitchenaid Mixer.

Garlic Rosemary Focaccia
Source: So Tasty, So Yummy 
Servings: 1 loaf

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    • 1/3 cup olive oil
    • 3 cloves garlic, peeled and smashed
    • 3 1/2 tsp. rapid rise yeast
    • 1 cup + 1 tbs. warm water (105 degrees)
    • 3 1/2 cups all purpose flour
    • 1 1/2 tsp. salt
    • 1 tbs. dried rosemary
    • sea salt and cracked black pepper for sprinkling

1. In a small saucepan, heat the olive oil and the garlic cloves until the garlic begins to brown. Remove from the heat, discard the garlic and let the olive oil cool. (Insert amazing smell in your kitchen right now.)
2. Add the water and yeast together in the bowl of your stand mixer and then add half of the garlic olive oil.
3. In a large bowl, combine the flour and salt. Attach the dough hook on your stand mixer and add in half of the flour mixture. Continue to add the flour in on low speed until a dough ball has formed. Increase your mixer setting to medium and continue until the dough becomes soft and slightly sticky, about 5 minutes.
4. Oil a large bowl and transfer the dough to the bowl. Turn the dough over so its coated on both sides with oil. Cover with plastic wrap and let rise in a warm place until it has doubled in size, approximately 1 hour.
5. Grease a 9x13 baking sheet with some of the remaining oil. Remove the bread from the bowl and gently press the dough into the pan, working it out to reach the edges of the pan.
6. Lightly coat a piece of plastic wrap with oil and cover the dough again. Let rise for 30 minutes.
7. Preheat oven to 450. Using your fingertips, make indentations all over the dough in various places. Drizzle the garlic oil over the dough. Sprinkle with salt and pepper and then the rosemary.
8. Bake for 20 minutes or until lightly golden brown. Transfer to a wire rack to let cool.

Sooooooo good! Its been about 3 hours since I made the bread and my kitchen still smells like an amazing combination of fresh baked bread and garlic. My dough didn't rise very much on the last 30 minutes so the bread is a bit denser than usual, but its still absolutely delicious. I'm serving it tonight with spaghetti. :)

Sangria Ham


I know its a bit late to post something that could be made on Christmas, but I'm still trying to catch up on all of the recipes I'd like to blog. The first time I made a ham for Christmas I saw a recipe that used sangria and thought that would provide an interesting flavor to the ham.

Sangria Ham
Adapted from:
Servings: 4-10
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    • 1 boneless precooked ham, 5-10 lbs.
    • 1/2 bottle Sangria wine
    • 8 oz. pineapple (slices, chunks, tibits, etc.) in juice
    • 1/2 cup light brown sugar
    • 2-3 tsp. water
    • maraschino cherries (optional)

1. Unwrap your precooked ham but make sure to save the wrapper piece that includes heat-up times per weight.
2. In a 9x13 glass baking dish, pour 1-1 1/2 cups of sangria and all of the juice from the pineapple.
3. Place your ham on a cutting board or large work surface. Score X's into the ham using a sharp knife. Transfer the ham to the baking dish and pour approximately 1 cup of sangria over the ham. The sangria will go into the x shapes and marinate the ham.
4. In a small bowl combine the light brown sugar and water until a thick paste forms. Spread the paste over the skin of the ham.
5. Cover the ham in foil and let marinate in the fridge for at least 5 hours but up to 24 hours.
6. Decorate the ham with the pineapple pieces and maraschino cherries if desired. Preheat the oven to 350 and bake the ham according to package directions.
(I had a 7 lb. ham and baked it for 15 minutes per pound. The internal temperature was 140.)

Yum! This was definitely as good as I remember. I ended up making this the day after Christmas and served it with a garlic chive mashed potato and sweet corn.

Apple Crumb Coffee Cake


It never fails that as soon as winter really sets in I have an overwhelming desire for fresh fruit. I begin thinking about strawberries, blueberries, peaches, kiwi, raspberries and blackberries and inevitably start flipping through my dessert recipes that calls for them and begin longing for spring and summer. I know I could use frozen fruits, but its just not the same.

This past fall I didn't quite get my fill of apples. For the first time in 2 years I didn't make a homemade apple pie. Since apples are one of the few fruits that I can still get at this time of the year, I asked Tom if he thought I should make an apple pie. He told me he doesn't really like apple pie all that much.

Slightly dejected and wanting to make something that I hadn't made before, I stumbled upon this recipe on Food Network.

Apple Crumb Coffee Cake
Source: Food Network
Servings: 12
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    • 1 1/2 cups light brown sugar, packed
    • 1 stick butter, softened
    • 2 tbs. butter, softened
    • 2 eggs
    • 2 cups AP flour
    • 1 tsp. ground cinnamon
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • 1 tsp. vanilla extract
    • 1 cup sour cream
    • 2 cups apples, peeled, cored and chopped
  • 1/2 cup AP flour
  • 1/2 cup light brown sugar, packed
  • 1/2 tsp. cinnamon
  • 4 tbs. butter, softened
  •  3/4 cup light brown sugar, packed
  • 1/2 tsp. vanilla
  • 3 tbsp. water

Cake Directions:
1. Preheat the oven to 350. Use the 2 tbs. softened butter to grease a 9x13 baking dish.
2. In the bowl of your stand mixer, or with a hand mixer, cream the butter and sugar together until light and fluffy. Add in the first egg and wait until its completely incorporated before adding the next egg. Then add in the sour cream and vanilla extract.
3. In a large bowl, combine the flour, cinnamon, baking soda and salt. Slowly add the flour mixture into the wet mixture.
4. Turn off the mixture and use a spatula or spoon to fold in the chopped apples. Pour into the baking dish.
Crumble Directions:
1. Combine the flour, sugar, cinnamon and butter in a large bowl and mix until there are coarse crumbs. Sprinkle the topping over the apple mixture and bake for 35 minutes.
2. Let cool on a wire rack for 10 minutes.
Glaze Directions:
1. Combine the glaze ingredients in a bowl and whisk until smooth. Drizzle the glaze over the cake and let harden slightly. 
Serve the cake warm or at room temperature.

While this was really good, it was more crumb/coffee cake than apple and it didn't meet my need for fruit. I think next week I'm just going to suck it up and make an apple pie even though I'll have to eat the whole thing myself!

Weekly Menu 10/30 - 11/4


I intended to post the menu for this week on Sunday like usual. But this happened:

Never in my 26 years of living in Maryland has there been snow in October. But here it was. PA got hit harder Maryland which meant our plans to go pick up this:
were delayed until Sunday. And then, in the middle of making my Secret Recipe Club dinner, the power went out. 

For almost 5 hours. 

I couldn't do homework. I couldn't make this post. And I couldn't get my kitty!

So Sunday was spent with 4 hours total in the car going to pick up the kitten and then doing homework. Now I'm all kinds of behind! 

But I need to share the latest picture of Itty von Kat (Itsie) first:
Isn't she adorable? There's like 5 inches of fluff before you get to her actual body. She loves running around in circles and making you chase her. Itsie also enjoys being held and rolling over in your arms so you can pet her stomach too. 

We're in love with her. Gidget on the other hand is less than impressed. She eyes her warily and when Itsie gets to close, she hisses at her. There was a slight improvement today. Hopefully Gidget gets over it soon because keeping them separated is not easy!

Anyway, onto the menu. 

Sunday - Philly Cheesesteaks

Monday - Pumpkin Bisque with Smoked Gouda

Tuesday - Chili Pasta Bake

Wednesday - Cranberry Ricotta Gnocchi with Brown Butter Sage Sauce

Thursday - Bloody Mary Flank Steak with Roasted Potatoes and Corn 

Friday - to be determined

The pumpkin bisque and cranberry gnocchi are recipes I'd like to make for Thanksgiving. I hope to have the recipes up soon!
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