Spooky, Scary, and... Tasty?

 Photos taken by Andrew!

Halloween is the perfect holiday to get creative in the kitchen. It helps if you have young children around that will delight in your kitchen creations, but it's fun for adults alike!

I found this great snake recipe from Food Network's Paula Deen. Make it for your next Halloween gathering or party and... happy scaring!!

Snack Bites
Recipe adapted from Paula Deen

Ingredients

• 1 can crescent rolls
• Flour, for dusting
• 4 tablespoons spicy mustard
• 6 ounces thinly sliced ham
• 6 ounces thinly sliced smoked turkey
• 6 ounces Gouda, or favorite cheese, grated
• Liquid food coloring
• 3 egg yolks
• 2 whole cloves or peppercorn
• Toothpicks
• 2 small pimiento-stuffed olives
• 1 (1-inch) strip from a fresh red pepper

Directions

Preheat the oven to 375 degrees F.

Line a cookie sheet with foil. Grease the foil and set aside.

Dust a flat surface lightly with flour. Spread out the crescent dough — do not separate. Pinch together the seams so that you have 1 piece of dough. Roll out to make a large rectangle. Make sure the dough is not stuck to the surface at all.

Brush the dough with the mustard, leaving a 1-inch border. Layer the meats down the center of the rectangle, leaving a 1-inch border on either end. You can feel free to use your favorite cold cuts.
Top the meats with the cheese. Fold 1 side of the dough over the filling, lengthwise. Then, fold the other 1/2 over and press the seal the filling inside. Take 1 egg yolk, and beat lightly with a fork. Brush the egg yolk over the top of the dough. The yolk will act as the glue to hold. Fold the dough in 1/2 again lengthwise. Pinch the seam with your fingers to seal. Press the outside of the dough to make sure everything is sealed tight and to make an even thickness for the body of your snake. Taper 1 end of the dough to form a tail shape. Form the other end into a head shape.

Beat the 2 remaining egg yolks together. Transfer to 3 separate small bowls. Add some food coloring to each bowl — whatever colors you like! Using a clean paintbrush, "paint" the snake with the egg yolk/food coloring mixture.

Transfer the snake to the foil lined sheet tray. Form into an "s" shape so it looks like the snake is slithering. Insert 2 cloves into the head to look like nostrils and 2 stuffed olives for eyes. Create a mouth or tongue with the red peppers. Bake the snake for 25 minutes, or until golden brown and cooked through.

My Favorite Cinnamon Rolls

I recently had an all day work meeting and the only thing we talked about the entire day were the cinnamon rolls that I made. Ok- I'm exaggerating a bit. But my coworkers really couldn't stop talking about how amazing these rolls are.

So, the lesson learned here is this: if you want to impress your coworkers or boss, make these immediately. You might end up getting that raise you requested!

Cinnamon Rolls
From Our Best Bites
Dough
1 T active dry yeast
1/2 C warm water (105 degr F/ 40 deg C)
4 1/2 C all-purpose flour (22 1/2 oz 700g)
4 large eggs
1/4 C sugar
1 tsp kosher salt
1/2 C (1 stick) real butter at room temp

Filling
1/2 C (1 stick) real butter at room temp
3/4 C packed brown sugar
1 T cinnamon

Glaze
1 T butter
1 cup powdered sugar
2 T maple syrup extract (or to taste)
1 T Almond Milk (or regular milk) 
In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth.  Whisk in 1/2 C of the flour.  Cover with plastic wrap and let stand in a warm spot for about 30 minutes. 

Add the eggs, sugar, butter, and remaining 4 cups flour to the yeast mixture.  Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours. 

While dough is rising, prepare filling.  Take 2 T of the stick of butter and set aside.  Beat  remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute.

Butter a 9x13 baking dish.  Transfer the dough to a floured work surface.  Roll  out into a rectangle about 15x10 in.  Spread filling onto dough and roll up length-wise. 

Use string or dental floss to score and cut the dough into rolls.  You can make 12 small rolls, 10 medium ones, or 8 large.   Place cut side up in baking dish.  Melt the reserved 2 T butter and brush on top of rolls.  Cover tightly with plastic wrap and place in the fridge overnight.

The next morning remove from refrigerator and let rise until half again as high, about 1 hour.  While rising mix glaze ingredients until combined.  Preheat the oven to 350.  Bake until golden brown, about 30 minutes.  Let cool in the pan for 15 minutes.  Spread the glaze over warm rolls and serve.

Sunrises, Flowers, and Banana Bread

As some may know I am not a morning person. During the summers when I was in middle school, I would sleep past noon.

Now a days, my alarm wakes me up at 6 during the workweek. But it's not all bad... especially when you get to wake up to sunrises

And flowers

and of course... Banana Bread!

Banana Walnut Bread
Adapted from Starbucks's recipe  
 
Ingredients

• 2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1 1/8 cups sugar
• 1/2 cup vegetable oil
• 5 tablespoons buttermilk
• 1/2 tsp vanilla extract
• 3 ripe medium-large bananas (mashed)
• 1/2 cup plus 1/3 cup chopped walnuts

Directions

1. Preheat the oven to 325 degrees. Grease a 9x5x3 loaf pan and dust with flour. 
2. Blend together the flour, baking soda and salt and set aside.
3. Mix together the egg, sugar and vegetable oil until combined. 
4. Add the flour mixture and when blended add the buttermilk, vanilla and mashed bananas and mix until combined. 
5. Fold in 1/2 cup chopped walnuts and pour batter into prepared loaf pan. Top batter with remaining 1/3 chopped walnuts.
6. Bake for 45 to 60 minutes until a toothpick inserted in the center comes out clean. 
7. Cool for 10 minutes on a wire rack before removing from pan.

Red Velvet

Cupcakes, cupcakes and cupcakes!! Need I say more??

The celebration of a friend's birthday called for these Red Velvet Cupcakes. I didn't have enough red food coloring... so they're not quite as red as they should be. But still delicious as ever!

Cream cheese frosting tops the cake (or cupcakes, in this case!)

Red Velvet Cupcakes
from Sweet Pea's Kitchen

For the Cupcakes:

• 2 1/2 cups cake flour (not self- rising), sifted
• 2 tablespoons unsweetened Dutch-process cocoa powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1 1/2 cups vegetable oil
• 2 large eggs, room temperature
• 1/2 teaspoon red gel-paste food color (2 tablespoons regular food color)
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1 1/2 teaspoons baking soda
• 2 teaspoons distilled white vinegar

For Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 3 cups powdered sugar
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon

Directions:

1. Preheat oven to 350 degrees. Line muffin pan with paper liners.
2. In a large bowl, whisk together cake flour, cocoa, and salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and oil on medium-high speed until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
4. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk and beating until combined after each.
5. In a small bowl, stir together the baking soda and vinegar (it will foam); add mixture to the batter, and mix on medium speed until combined, about 10 seconds.
6. Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, about 20 minutes. Transfer muffin pan to wire racks to cool completely before removing cupcakes.
7. To make the cinnamon cream frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and powdered sugar until smooth. Add cinnamon and vanilla extract and beat until combined.
8. Place frosting into a large decorators decorating bag fitted with the 1M decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface,  pipe a spiral of icing, beginning at the outer edge and working inward.
9. Store cupcakes in the refrigerator up to 3 days in airtight containers; bring to room temperature before serving.

Yum!!

Cocktail Party 101

There are many, many things I learned while in college.  How to do laundry without turning my entire wardrobe pink, for one.  How to make friends with a whole bunch of strangers, another valuable one.  How to get home safely after an evening at a block party, for another.

Oh yeah. There was some actual studying and learning done there too.

But the one thing that college didn't teach us was how to throw a fun evening in with some friends, while keeping everyone's bellies happy too. That's something I've learned on my own in my years post college.

And what I've learned is that it's actually not that hard! Throw in a few appetizers, some fresh fruit, a few tasty cheeses, some good crusty bread and a good bottle (or two) of wine and everyone is satisfied and happy.

Here is a new found and totally wonderful appetizer recipe. I hope you love it as much as I do.

Roasted Artichoke Antipasto Salad
Recipe from Circle B Kitchen, originally from Ina Garten

(Photo by Andrew!)

3 boxes (9 ounces each) frozen artichoke hearts, defrosted
Good olive oil
Kosher salt and freshly ground black pepper
1 shallot, minced
3 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar or champagne vinegar
1/2 cup chopped fresh basil leaves
6 tablespoons capers, drained
1 roasted red pepper, sliced thin
1/2 cup minced red onion
1/2 cup chopped fresh parsley leaves
2 pinches hot red pepper flakes, optional

Directions

Preheat the oven to 350 degrees F.

Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.

Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.

Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 1 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.

Peaches and Cream

What is one to do in the midst of a sweltering, staggeringly sweaty DC summer?

Leave immediately and head toward the nearest beach.

... If you can. If not, immediately make some peach ice cream.  Close friends and family members will be able to tell you that I am obsessed with fruit.  I do not discriminate between blueberries and blackberries; mangoes and watermelon; I love them all.  I would go so far as to say that I am a Fruit Freak.  That having been said, peaches are among the top contenders for Most Favorite Summer Fruits.  There are very few fruits that just seem to define a season as clearly as peaches seem to.

So if you find yourself in desperate need of a cooling dessert to help you escape the summer heat, look no further.

Peach Ice Cream
Recipe Courtesy of The Food Network

Ingredients

• 2 cups chopped fresh or frozen peaches, peeled if preferred
• 1 1/4 cups sugar
• 1 tablespoon lemon juice
• 2 tablespoons brandy
• 2 cups heavy cream
• 1 cup milk
• 1/2 teaspoon vanilla extract
• 4 egg yolks

Directions

In a bowl combine peaches, 1/2 cup sugar, lemon juice and peach brandy. Cover and refrigerate for 2 to 3 hours or overnight, stirring occasionally. Remove peach mixture from refrigerator and drain juice into a cup. Return peaches to refrigerator.

In a saucepan combine 3/4 cup sugar, heavy cream, milk and vanilla. Bring just to a boil.
In bowl whisk egg yolks. While whisking stream in about 1/3 of the boiled cream mixture. While whisking cream and sugar mixture, stream in egg and cream mixture. Return to the heat and continue to heat while stirring. Mixture will thicken as it returns to a boil. Remove from heat and strain into a bowl set over ice. Add the reserved peach juice.
Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. After the ice cream begins to stiffen, when very close to done, add the peaches and continue to freeze until done.

 

Milk and Cookies

Guide to enjoying Milk and Cookies, in five acts:

1. Have a sip of milk.

2.  Regard cookie with great suspicion.

3. Have another sip of milk, in preparation for what's to come.

4. Talk yourself into trying the cookie. I know- confronting the unknown is scary.

5. Realize that, surprisingly, a cookie tastes good. Take another bite. Enjoy life.

The Worlds Best Chocolate Chip Cookies
Adapted from Radical Rob's Chocolate Chip Cookies

• 1/2 cup sugar
• 1 1/4 cups packed brown sugar
• 1 cup butter
• 1 tablespoon pure vanilla extract
• 2 large eggs, slightly beaten
• 3 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 bag (2 cups) semi-sweet chocolate chips
• 1 cup chopped toasted walnuts

Directions

Preheat oven to 350 degrees F.

In a large bowl, mix sugars until well combined. Melt butter in the microwave and add to sugar mixture. Stir until well combined. Add vanilla and eggs and stir until well mixed. In a separate bowl sift together flour, baking soda, and salt. Add dry ingredients to the wet and stir until just combined and NO MORE! The dough will be stiff. Add chocolate chips and nuts. Stir until just combined. Avoid any extra stirring to avoid tough cookies. Line cookie sheets with parchment or waxed paper. Drop dough onto sheets with a small ice cream scoop. Flatten the dough slightly with your hand and bake 10 to 12 minutes or until edges and tops of cookies are just turning brown. Cool on wire racks.