Gingerbread Pumpkin Spice Kiss Cookies

After seeing these Pumpkin Spice Kisses at the grocery store, I knew I had to use them to make a cookie similar to one of my all time favorites: the peanut butter kiss.

These taste like fall.  Almost like a pumpkin pie.  I may like the classic peanut butter kiss better but that's because I'm biased toward both peanut butter and milk chocolate.

I'm really not that picky though.  I ate 4 yesterday.

Gingerbread Pumpkin Spice Kiss Cookies
Makes about 5 dozen - adapted from McCormick's

Ingredients
3/4 cup butter, softened
3/4 cup brown sugar
3 cups flour
1 teaspoon baking soda
2 teaspoon ground ginger
3 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup molasses
1 egg
1 teaspoon vanilla extract
60 pumpkin spice kisses

Directions
Preheat oven to 350°F.

In a large bowl (preferably a stand mixer), beat the butter and sugar together until fluffy.  In a separate bowl, combine flour, baking soda, ginger, cinnamon, nutmeg and salt. Add the molasses, egg and vanilla to the butter and sugar and mix.  Slowly add the flour mixture to the wet ingredients until combined. 

Shape dough into 1-inch balls and bake 8-10 minutes or until the edges start to brown.  Immediately press a pumpkin spice kiss into the center of the cookie.  Cool on a wire rack.  Note:  If the dough is too sticky, place the dough in the refrigerator to make it easier to handle. 

Hinckley Farm

I'm taking a photography class and we went on a "field trip" to a farm in Hinckley, Ohio.  I thought I would share a few pictures from it:

Moo.

Cereal Milk Ice Cream

So you know the milk that is left over after you've eaten cereal?  That's the flavor.

Growing up the law of the land was that cereals could contain up to, but no more than, 10 grams of sugar. 

As with many things from childhood, it's much easier to appreciate these things 15 years or so down the line.  So I still abide by the 10 gram rule but it's on my own accord now. 

Anyway, the base of this ice cream came from Jeni's Splendid Ice Creams.  Her ice creams are delicious and you can make them at home if you buy her book.

I think I may try this with some other cereals too:  Cinnamon Toast Crunch or Cocoa Puffs come to mind.

Cereal Milk Ice Cream
(makes about a quart)

Ingredients
2 cups whole milk
1 Tablespoon + 1 teaspoon corn starch

1 1/2 oz (3 tablespoons) cream cheese, softened
1/2 teaspoon fine sea salt
1 1/4 cup heavy cream
2 Tablespoons light corn syrup
2/3 cup sugar
1 1/2 oz Froot Loops


Directions
In a small bowl, whisk corn starch with 2 tablespoons of the milk.  In a medium bowl (I used a 3 quart), mix the cream cheese and salt until smooth.  Fill a large bowl with ice and water.

In large saucepan (preferably 4 quart but I used a 3 quart), combine the remaining whole milk, heavy cream, corn syrup and sugar.  Bring it to a rolling boil over medium-high heat and let boil for 4 minutes.  Be careful it doesn't bubble over! 

Remove it from the heat and dump in the Froot Loops.  Let steep for 10 minutes.  Strain the Froot Loops through a sieve, pressing the back to squeeze out all the flavor.  Return the milk mixture to the saucepan and whisk in the corn starch slurry.  Reheat it back to a boil over medium-high heat and allow it to boil for about a minute.  Remove from heat.

Gradually whisk the hot milk mixture into the cream cheese, whisking until smooth.  Transfer the mixture into a 1-gallon Ziploc bag, seal it up and submerge it in the ice bath.  Add more ice if necessary and let it cool down for about 30 minutes.

Set up your ice cream maker, start spinning the canister and then cut a small hole on one of the corners to pour the ice cream in.  Mine took about 20 minutes, but let it run until the ice cream is thick and creamy then quickly pack it into freezer safe containers.  Press parchment paper on the top of the ice cream, before putting on the lid, in order to seal out all air.  Freeze until firm - about 4 hours.

P.S.  I dislike how Froot is not spelled Fruit.

Pumpkin Pie Martini

I told ya so!

Last week I told you I was going start using the famous fall flavor of pumpkin and I followed through.  So there.

This does taste like pumpkin pie.  I just wish I could have had more of my favorite part of the pie, the graham cracker crust.  

Should have served it with a piece of graham cracker to dip in!  Why am I thinking about this at 7 am the following morning and not while I'm drinking it!

Well at least you can use that idea now...

Pumpkin Pie Martini

(makes 1 martini)

3 oz pumpkin puree

1 1/2 oz vodka

1 1/2 oz simple syrup

1 oz mik

pinch of allspice

graham cracker, crushed (optional)

whipped cream (optional)

Put all the ingredients in a cocktail shaker and shake over ice.  Wet the rim of a martini glass and dip into the crushed graham cracker.  Press to adhere if needed.  Strain the pumpkin mixture into the martini glass and garnish with whipped cream and a little more allspice if desired (careful not to do too much - the drink gets spicy!)

Sea Bass in Parchment Paper

I've been on a little bit of a health food kick recently.
















This is usually a cyclical thing for me and you may start to notice a pattern with the kind of recipes I post. 
















It tends to go like this:  eat healthy for about 2 weeks, make a dessert for a get together or an occasion, consume way too much of the dessert everyday until it is gone.
















Then I go back to eating pretty clean and well-balanced meals.   It seems to work for me.
















I'm proud of this entree because it is very tasty for being such a healthy meal.  It's also simple to make.  The hardest thing is having access to fresh fish.

This could be difficult to do when living in Northeast Ohio, but I happen to live near Bay Lobster Fish Market which has a great supply of seafood!

I barely have to do anything to the fish and it comes out delicious!

Sea Bass in Parchment Paper
(serves 2) 

2 6-8 oz sea bass fillets
1 Tablespoon olive oil
salt + pepper
1/2 cup dry white wine
1 lemon, sliced
a couple of sprigs of thyme

Preheat oven to 400°F.

Cut 2 pieces of parchment paper large enough to completely fold over and crimp.  Crease the parchment papers down the middle and place them on a baking sheet.  Put a sea bass fillet on one side of each piece of parchment.  Split 1/2 Tablespoon of olive oil on each piece of fish and season with salt and pepper.  Layer 2 slices of lemon on top of each fillet and pour a quarter cup of white wine on each as well.  Top with the sprigs of thyme.

Starting at the crease, crimp and roll the open pieces of the parchment paper together to completely seal it into a package.  Bake in the preheated oven for 15-20 minutes depending on the thickness of the fillets.  Mine were relatively thin so it took only 15 minutes.  Use scissors to cut open parchment paper. Enjoy.

Bailey is ready for her close up

Bailey is a pretty spoiled dog.  She gets to go to the Barkley Pet Hotel for doggy day camp about 3 times per week.  She's a pretty lucky dog too because this year we have been asked to submit some photos of Bailey so that they might be used for the 2013 Barkley Calendar! 

And as every parent does, we are struggling to pick just one picture.  We think she looks beautiful in all of them!  So leave a comment and let us know which number you think is best:

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2.

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5.
















6.

Coconut Rum Sunrise

I'm in a little bit of a season limbo right now.

Although summer is coming to a close, I still seem to be clinging to some warm weather habits.  Like this tropical drink with a toasted coconut rim
























However, I also looked at Christmas decorations on Pottery Barn's website.
















I skipped right past Halloween and Thanksgiving and went straight to December.

Christmas is my favorite Holiday but that's no excuse.  Fall is my favorite season so I should be embracing it!  Pumpkin flavored things, here I come!

















Coconut Rum Sunrise
(makes 1 drink)

3 oz coconut rum
2 oz pineapple juice
1 oz orange juice
splash of grenadine

coconut, toasted (optional)

Mix the coconut rum, pineapple juice and orange juice together.  Pour into a martini glass and put in the grenadine for some pretty color.

Proscuitto, Sage, Goat Cheese, Honey Chicken

It seems like the titles of my posts are super long.

I guess I feel the need to list every ingredient so that you know exactly what you are looking at, even before reading the recipe.

I could add that there is a little olive oil, salt and pepper used as well... but I didn't want to go overboard.

This chicken has it all though: salty, sweet, creamy and crisp.

It is a pretty simple to make so I foresee having the meal again in our near future.


Proscuitto, Sage, Goat Cheese, Honey Chicken
(serves 2)

Ingredients
2 chicken breast, butterflied
4 pieces of thinly sliced proscuitto
8-10 sage leaves
2 oz goat cheese
1 Tablespoons honey + some for drizzling
olive oil
salt and pepper

Directions
Preheat oven to 350ºF.

Take the butterflied chicken breasts and lay 2 pieces of proscuitto on the inside of each.  Layer the sage leaves and 1 ounce of goat cheese for each breast.  Drizzle 1/2 a tablespoon of honey on each as well.  Fold over and secure with a toothpick.

Place on a oven safe dish and bake for 25-35 minutes depending on the thickness of the chicken breasts.  Remove toothpicks, drizzle some extra honey on top and then serve.

Blue Cheese & Bacon Bison Burgers

This is a healthier alternative to your normal burger.

Well maybe not with the addition of bacon, but the bison meat is said to have less calories and fat than your normal ground beef. 

And it tastes about the same as the ground beef as well.

Just make sure you oil your grates before putting them on the grill.  I did not and lost valuable meat to the fiery pit below.

Blue Cheese & Bacon Bison Burgers
(makes ~5 burgers)

Ingredients
2 lbs ground buffalo (bison) meat
1/2 cup bread crumbs
1 egg
1 Tablespoon worcestershire sauce
3/4 teaspoon garlic powder
salt & pepper

Bacon, cooked
Crumbled blue cheese
Hamburger buns, toasted

Direcions
Beat the egg in a large bowl then add ground meat, bread crumbs, worcestershire sauce and garlic powder.  Combine ingredients then form 4-6 burgers depending on your preferred size.  Salt and pepper both sides of the patties.  Oil the grates of a grill on medium-high heat and cook for about 5-7 minutes on each side.  Assemble burger with blue cheese and bacon on a toasted bun!

















Mmmm... yum

Blackcurrant Mint Mojito

This was an experiment that turned out really well!

I bought Creme de Cassis without really having a plan for it.  I knew it was a blackcurrant flavored liquor that was typically used in a drink called kir (Creme de Cassis topped with wine).  So I decided it would taste good in a mojito... and it did!

I have a love/hate relationship with mojitos.  I really love the taste of them and they are a great vacation drink.  It's tropical with out being too fruity and overly sweet.

However, I hate how the mint gets stuck in my teeth.  I have been embarrassed a few times by finding out that I have a piece muddled mint replacing one of my front teeth. 

That's not a good look for anyone.



Blackcurrant Mint Mojito
(makes 1 beverage)

2 sprigs of mint
1/2 oz lime juice
3/4 oz simple syrup
3/4 oz Creme de Cassis
1 1/2 oz rum
soda water

Mix 1 sprig of mint, lime juice and simple syrup in a bar glass and muddle to release the mint flavor.  Add the Creme de cassis and rum.  You can shake this in a cocktail shaker or just go ahead and pour it over ice in the serving glass (I strained out my mint - can't get stuck in my teeth now!).  Top with soda water and garnish with the sprig of mint.  

Salted Caramel Buttercream Frosting

I'm sorry if you feel the need to lick your computer screen.

















This frosting is just that good.  Very light and sweet with a hint of saltiness.  Frosting is always better when made from scratch.

The cupcakes, however, are not made from scratch.  I'm not sure my baking skills can surpass Betty Crocker's just yet.  She has perfected her boxed recipe and as long as I don't leave it in the oven too long, they always seem to come out tasty.

I made two batches: vanilla and chocolate.  I thought chocolate would be the better pairing with the caramel but I am not a fan of chocolate cake.  (I was pretty surprised by this when I came to this realization a while back.  I do seem to like chocolate everything else though.)

If I had only made chocolate cupcakes, I probably would have licked all the icing off the tops left the cake bottoms for Joe.  

Not the worst problem he could have but I think it's good I decided to make some vanilla as well.


Salted Caramel Buttercream Frosting
(slightly adapted from allrecipes)

Ingredients
1/2 cup brown sugar
1/2 cup unsalted butter
2 tablespoons light corn syrup
1/2 cup heavy cream
1/2 tablespoon vanilla extract
1 pinch sea salt

3/4 cup salted butter
2 cups powdered sugar

Directions
In a medium saucepan, combine brown sugar, unsalted butter, and corn syrup and put over medium-high heat.  Bring it to a boil then reduce the heat and simmer for 3-4 minutes.  Let it cool until it is warm, not hot.  Then slowly whisk in the cream.  Add the vanilla and a pinch of salt and stir to incorporate.  Set aside to let it cool completely to room temperature.

Beat the softened salted butter with the paddle attachment for 2 minutes at a low setting (2 on a Kitchen Aid).  Then switch to the stainless steel whip attachment and beat for 10 minutes at a medium-high setting (6 on the Kitchen Aid mixer).  Add a cup of the powdered sugar and mix on low for a minute to incorporate it.  Scrape down the sides with a spatula and add the second cup of powdered sugar.  Mix for another minute on low.

While keeping the mixer on low, add the cooled caramel a tablespoon at a time until it is all gone.  Beat until it is all combined and smooth.