Snow is coming – get your bowls out!
I’ve been sitting on this post for a year, waiting for an opportunity to post it. Guess what? We’re finally going to get some snow this weekend! We got a little bit of a dusting last weekend and Jake was so, so excited about it that I’m really hoping this weekend’s storm pans out so we can get in some good outside play time.
Cake batter is one of my favorite ice creams so I was excited to try a snow version. This worked out well – I’m pretty sure it’s going to be our go-to snow ice cream recipe!
Cake Batter Snow Ice Cream
(A Kate’s Recipe Box Original)
2/3 cup yellow cake mix
2/3 cup milk
Large bowl of snow
3 Tbsp. rainbow sprinkles
In a large bowl, whisk together the cake mix and milk until well combined. Stir in snow until you get an ice cream-like consistency. Fold in sprinkles. Serve immediately.
This month’s What’s Baking challenge was to make biscotti. I wasn’t sure how this would go because I’ve never made it before – and the only biscotti I’ve ever eaten were really dry and unappealing so I didn’t think I liked it.
This changed my mind.
This biscotti is super simple, with just enough sweetness to make them the perfect holiday accompaniment to coffee or tea. Now that I have these under my belt, I’m sure I’ll be trying different varieties next year!
To see the biscotti other bloggers made for the challenge, check out Coleen’s roundup at The Redhead Baker tomorrow!
Whole Wheat Biscotti
Makes about 2 dozen
2 cups whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
3/4 cup sugar
1 tsp. vanilla extract
1/4 tsp. almond extract
Preheat the oven to 350F degrees.
In a large bowl, whisk together the flour, baking soda, salt and sugar. Add in the eggs, vanilla and almond extract and stir until well-combined and dough-like. Divide dough in half anf form into 2 logs about 2″x13″.
Bake for 25 minutes, then cool on a rack for 10 minutes.
Using a bread knife, cut into 1/2″ slices and bake for 10 more minutes, turning halfway through.
Cool completely and store in an airtight container.
For the last few years, I’ve participated in a cookie swap with some of my foodie friends. Last year, we got an awesome box of sweets from Amber. Our favorite of everything was these peanut clusters so I knew I had to put them on our treat list for this year. For the past week, I’ve pretty much been throwing them in everyone’s face saying, eat this! They’re amazing!
They’re also pretty much crack, so if you do make them – and you know you want to – be prepared to eat more than your fair share.
These are so good and they’re so easy to make that they’ve earned a spot on our must-make-every-year list.
(from Sugared Whisk)
Makes about 4 dozen 3″ clusters
16 oz. unsalted, dry roasted peanuts
16 oz. salted cocktail peanuts
12 oz. bag semisweet chocolate chips
12 oz. bag milk chocolate chips
20 oz. peanut butter chips
32 oz. white almond bark or vanilla candy melts
In the slow cooker: layer all the ingredients and cook on low for 2 hours. Stir to combine and if not everything is melted, cook for an additional 30 minutes. Drop by spoonfuls onto parchment lined cookie sheets and let sit at room temperature for 1-2 hours to solidify.
On the stovetop: Stir everything together over low heat. Stir regularly, until all evenly melted. Drop by spoonfuls onto parchment lined cookie sheets and let sit at room temperature for 1-2 hours to solidify.
I’m pretty obsessed with caramelized onions. Like, if they weren’t destined for this tart, I probably would have just eaten them with a spoon.
This tart is a great option for a holiday appetizer. It’s a nice mix of sweet and savory and warm cheese makes pretty much everyone happy. This was a definite crowd-pleaser.
Caramelized Onion Tart
(from Annie’s Eats)
2 Tbsp. butter
1 large yellow onion, thinly sliced
1 tsp. fresh thyme leaves
1 tsp. sugar
1/4 tsp. salt
Pepper, to taste
1/2 cup ricotta cheese
1 egg yolk
1 sheet frozen puff pastry, thawed
1/4 cup shredded Parmesan cheese
Preheat the oven to 350F degrees.
In a medium saucepan over medium heat, melt the butter. Stir in the onion, thyme, sugar, salt, and pepper. Let cook, stirring occasionally, until the onions are caramelized and golden brown, about 20-25 minutes. Remove from the heat and set aside.
In a small bowl whisk together the ricotta and egg yolk until smooth.
Roll out the puff pastry sheet on a baking sheet and fold in each edge about 1 inch to make a crust. Spread the ricotta mixture over the puff pastry and sprinkle about half of the Parmesan cheese over the ricotta mixture. Spread the caramelized onions evenly over the cheese and top with the remaining Parmesan. Bake 25-30 minutes, until the puff pastry is golden. Slice and serve.
My Dad would love this breakfast. Growing up, he’d make eggs every weekend and use up whatever meat and veggies were left in the fridge. This hash is essentially the Thanksgiving turkey version of that – turkey, eggs, and a few other things and you have a great clean-out-the-fridge breakfast. The recipe below reflects how I made it but you could do your own swaps based on what you have handy.
I’m pretty sure this is going to become our new post-Thanksgiving breakfast tradition. It was delicious.
Turkey & Chorizo Hash
(adapted from From Away)
1 Tbsp. olive oil
6 oz. fully-cooked chorizo, diced
1 medium onion, diced
2 cloves of garlic, minced
1 red pepper, diced
1 large russet potato, diced into 1/4 inch pieces
2 cups roasted turkey meat, white and dark meat, diced into 1/4 inch pieces
1/2 cup heavy cream
1 Tbsp. taco sauce
Salt and pepper, to taste
Sriracha hot sauce
Every time I make a batch of muffins, I wonder why I don’t make them more often. And then we inhale them in about two days and I remember why they’re a “sometimes food.” Jake and I both loved these. I think he ate three the day I made them.
The recipe calls for canned sweet potatoes but next time I’d go for just mashed sweet potatoes. Also, the sugar can be reduced and the dates omitted if you like a less-sweet muffin.
Sweet Potato Muffins
(from The Homesick Texan Cookbook)
1 3/4 cup flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup sugar
1/2 cup brown sugar
1 tsp. vanilla extract
1/2 cup vegetable oil
1 15 oz. can sweet potatoes, drained and mashed
1 cup dates, chopped
1/2 cup pecans
Preheat the oven to 350F degrees and prepare a muffin pan with liners or by greasing and flouring.
In a large bowl, whisk together the flour, baking soda, salt and cinnamon.
In another bowl, whisk together the eggs, sugars, vanilla and vegetable oil until well combined. Whisk in the sweet potatoes until evenly combined.
Add the wet ingredients to the dry and stir until everything is moistened. Fold in dates and pecans.
Divide between muffin wells and bake for 25-30 minutes, until a knife inserted comes out clean.
Remove from pan and serve.
Today is Giving Tuesday – a day for giving back and donating after the crazy consumerism of Black Friday and Cyber Monday. This year, instead of highlighting cool kitchen gifts, I wanted to showcase some gifts that will make a difference in someone’s life. These are all reputable groups that help a variety of causes – perfect for the foodies on your list.
International Rescue Committee is on the ground across the world helping in a variety of humanitarian crises, including the current Syrian refugee crisis. You can support their efforts by buying a symbolic Rescue Gift this holiday season. For $53, you can provide emergency cook stoves to eight uprooted families. $68 will provide a month of emergency food packets for 50 children. $135 will provide a refugee farmer with the tools needed to start a farmers’ market stand. IRC will send a card announcing the gift to the recipient.
Mercy Corps works throughout the world helping those suffering poverty and rebuilding communities. They’re also assisting with the Syria refugee crisis both in and outside of Syria, in addition to helping provide food security in Mali and Niger, giving mobile technology to farmers in Indonesia and Uganda and other efforts. Their symbolic gifs – called Mercy Corps Gifts – also send a card to the recipient. A donation of $25 supplies an entrepreneur with the equipment needed to run a Tea Booth. $30 helps grow an acre of rice in a community. Or, you can equip a bakery for just $65.
Oxfam is working toward a world without poverty in more than 90 countries. In the US, works to expose the injustice of poverty and offer solutions. Their symbolic gifts include a pair of chickens to help feed a family for $18 and, for $30, the resources to plant a vegetable garden. All gifts are acknowledged with a card.
Feeding America does exactly what their name suggests. They run a variety of programs to combat hunger in the US. A donation through their gift catalogue goes to providing nutritious food through their food bank network.
Gifts that Give Back
Unicef strives to give all children a fair chance at life through programs that combat hunger, provide immunizations and support education. Gifts purchased through the Unicef Market benefits children in need around their world and they have a variety of great options to dress up your table. The purchase of this pitcher, for example, can provide 141 sachets of oral rehydration salts, which can help children combat dehydration and diarrhea.
Feed My Starving Children helps feed malnourished children and has worked in nearly 70 countries. 92% of their donations go directly into the food program. Their marketplace has a variety of gifts that support their programs. These spoons, handmade by artisans in Swaziland, provides 62 meals to children in need.
FEED raises money through their product lines to provide meals. They help fund school meals, emergency relief, mother-child nutrition and man more projects. Their signature bags make great shopping totes but they also have wine totes, which would be great for holiday gifting, and beautiful kitchen gifts including this cutting board.
All Across Africa is a benefit corporation that creates market-driven employment opportunities to improve and empower the lives of rural and poor people across Africa. They have a whole shop of beautiful, fair-trade kitchen items, including these gorgeous baskets made in Rwanda.
Food for a Cause
OneHope Wine gives a portion of their sales to charitable causes – each bottle helps something different. Their California White Blend helps fight cancer while their Pinot Noir helps get clean water to people who need it. Or, this gorgeous, glittery bottle of sparkling wine provides 15 meals to a child in need.
That’s Caring donates one weekend’s worth of meals to a food insecure child in the US for every gift basket purchased. Why weekend bags? Students that rely on school lunches don’t have access to those resources during the weekends – and these help fill the gaps. Their wine and cheese baskets are a great option to send to far-flung foodie friends.
Lambs Farm creates a safe working and living environment for people with developmental disabilities. All of their products are made by the people of Lambs Farm and support their programs. They have fudge, preserves and even treats for the foodie fido!
Cookies for Kids’ Cancer helps fund research on pediatric cancers. Cookies ship the same day they’re baked – a great holiday treat. Order a package of your favorite flavor or join the cookie of the month club.
Women’s Bean Project employs chronically unemployed and impoverished women through transitional employment. Their products include soup mixes, baking mixes and fun gift bundles. They are made by women in the program and help support the program’s future.
I wanted to sneak in one last Thanksgiving leftover post before the big festivities tomorrow. This is pretty much the perfect day-after sandwich – super quick to throw together in the midst of shopping trips but it doesn’t feel like leftovers.
The crunchy onions and cranberries are staples in lots of Thanksgiving dishes so I’m guessing you’ll have them (and turkey!) on hand. A few extra ingredients and you’re good to go.
I made a few of these during the last week and I’m genuinely looking forward to refreshing my turkey stash tomorrow so I can have another.
Chipotle Ranch Turkey Panini
(a Kate’s Recipe Box Original)
Makes 1 sandwich
3/4 cup chopped turkey
1 Tbsp. dried cranberries
1 Tbsp. crunchy onions
1 Tbsp. real bacon bits
2 Tbsp. chipotle ranch dressing
2 slices provolone cheese
1 Ciabatta roll
In a small bowl, toss together the turkey, cranberries, onions, bacon bits and dressing until evenly combined.
Slice the roll in half, top with turkey mixture and cheese. Press in a Panini press until warmed through and crunchy on the outside.
Every year, we get a free turkey from the supermarket. And every year, I pick the biggest one I can find. We cooked up our turkey for Friendsgiving and since it was a moderate crowd with several vegetarians, we had a fair bit of leftovers. If I haven’t said it recently: I’m not a big fan of traditional thanksgiving leftovers. Turkey sandwiches with stuffing and cranberry sauce? No thanks. But repurposing the leftovers into a brand new dish is something I can totally on board with.
This dish uses up turkey, cranberry sauce and mashed sweet potatoes – and turns them into a great, Tex-Mex inspired dish.
Turkey Enchiladas with Sweet Potato-Chipotle Sauce
(from The Homesick Texan’s Family Table)
For the sauce:
1 Tbsp. vegetable oil
1/2 yellow onion, chopped
2 cloves garlic, chopped
1 cup mashed sweet potatoes
1 canned chipotle chile in adobo sauce
3 cups chicken broth
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. allspice
1/4 tsp. cinnamon
Pinch of cayenne
1/4 cup chopped fresh cilantro
1/2 cup sour cream
1 tsp. fresh lime juice
Salt, to taste
For the enchiladas:
2 1/2 cups cooked and shredded turkey
12 corn tortillas
3/4 cup cranberry sauce
8 oz. shredded Monterey Jack cheese
Pecans, for serving
Sour cream, for serving
In a medium pot over medium heat, heat the oil and add the onion and garlic. Cook until the onion is translucent, about 5 minutes.
Transfer the onions and garlic to a blender and add the sweet potatoes, broth and spices. Blend until smooth then pour back into the pot and add the cilantro. Bring to a boil then turn to low and simmer for 5 more minutes. Remove from heat, whisk in the sour cream, lime juice and salt.
Preheat the oven to 350F degrees.
Spread 1 cup of the sweet potato sauce in the bottom of a 9×13″ dish.
Spread 1 Tbsp. of cranberry sauce over a tortilla. Top with turkey, roll, and place seam-down in the baking dish. Repeat until all tortillas are used up. Pour remaining sweet potato sauce evenly over the enchiladas and top with cheese.
Bake until the cheese is bubbling – about 15 minutes. Serve topped with pecans and sour cream.