Joyeux Kitchen: Cinnamon Roll Pancakes!

Baking Serendipity's Cinnamon Roll Pancakes

These were a hit with the whole family: two breakfast favorites smooshed together to create the perfect storm of gooey carbs and sugar.  I made cream cheese frosting without a recipe (about 2/3 a brick of softened cream cheese and then kept adding powdered sugar and drizzles of milk with the hand-mixer until the taste and spreadability were just right).  I'm sure syrup would be just fine, but the cream cheese spread...my oh my...got all melty when it hit the hot cakes... it's okay to moan with delight about your own cooking, right? 

P.S. -- Yes.  I served these delicious pancakes on paper plates with plastic forks although they were deserving of our wedding china.  The dishwasher is broken and heaven help me I am TIRED of doing dishes.  Even if you come over for a steak, I'm gonna give it to you on the finest paper plates Target has to offer.

Additional note:  I just realized that I lied about these being 'a hit with the whole family'.  I had to forcefeed them to our four-year-old, but it all fairness, the only maindish type foods she will willingly eat are cold cheese sandwiches and bagels with cream cheese.  That's another post entirely.

Joyeux Kitchen: Brownie Pudding

Barefoot Contessa's Brownie Pudding

Ahhhhh-mazing.  I made it without the framboise (note to self: Google framboise) and ate it hot, even though it says to serve after allowing it to cool.  It was obscenely good while hot.  Another great thing about this dessert is that you probably have everything you need to make it without a trip to the store (well, maybe not everyone keeps vanilla beans lying around... if you don't, the cheapest place to get them is Costco--a two pack of tubes with 6 beans or so in each tube is $11ish).  Also, I didn't have a 2 quart casserole dish but it worked just fine in my 2 1/2 quart.  Enjoy!

Joyeux Kitchen: Cheddar Bay Biscuits

Red Lobster's Cheddar Bay Biscuits

So I shared this recipe on Facebook the other day because they looked amazing and I've always wanted to replicate this recipe.  Well, I tried it out and the verdict is in.... they ARE amazing.  Just like the restaurant, and so easy.  Now I need the books (Top Secret Restaurant Recipes 1& 2).  Enjoy them with whatever you're cookin' up for dinner this week!

Joyeux Kitchen: Bre's Soft Pretzels

I've tried, on Doug's request, to make soft pretzels in the past, but the result was always dense, tough, sort of crumbly, nothing like Auntie Anne's yummy mall treats.  And then a friend from Kansas sent me this recipe so I had to give it a try.  YUM.  They're super-soft and chewy and easy to make.

You'll need:

• 4 tsp active dry yeast
• 1 tsp white sugar
• 1 1/4 cups warm water (110 degrees F)
• 5 cups all-purpose flour
• 1/2 cup white sugar
• 1 1/2 tsp salt
• 1 tbsp vegetable oil
• 1/2 cup baking soda
• 4 cups hot water
• 1/4 cup kosher salt (for topping)

In a small bowl, dissolve yeast and 1 tsp sugar in the warm water (yeast and sugar in the bowl first, pour water in).  Let stand until creamy, 10 minutes.  In a large bowl, mix the flour, 1/2 cup sugar, and salt.  Make a well in the center, add the oil and yeast mixture.  Mix and form into a dough using the paddle attachment of your mixer.  If the mixture is dry, add one or two tablespoons of water (**I actually had to add 7 tbsp of water so I think it really depends on your flour and elevation).  Switch to the bread hook attachment of your mixer.  Knead the dough until smooth, about 7 to 8 minutes.  Spray a large bowl with cooking spray, place the dough in the bowl and turn to coat with oil.  Cover with plastic wrap and let rise in a warm place until doubled in size, about one hour. 

Preheat oven to 450 (**mine bake better at 425, know your oven).  In a large bowl dissolve baking soda in hot water.  When dough has risen, turn out onto a lightly floured surface **or parchment paper to save yourself the mess** and divide into 12 equal pieces.  Roll each piece into a thin rope and twist into a pretzel shape (it took me five minutes and a trip to the pantry to get a crunchy pretzel example to figure out the twist--I felt like an idiot).  Once all of the dough is shaped, dip each pretzel into the baking soda solution and placed on a greased baking sheet (or, again, parchment paper on a baking sheet and save the mess).  Sprinkle lightly with kosher salt.  Bake in a preheated oven for 8 minutes, or until browned. 

They're great just like that but here are some other ideas for toppings if you're feeling creative: cinnamon and sugar, brown sugar and pumpkin pie spice, shredded sweetened coconut, red pepper flakes and jarred jalapenos with shredded pepper jack cheese, or go Greek with sun dried tomato and feta. 

Thanks for the recipe tip Bre! 

Joyeux Kitchen: Blueberry Boy Bait

Blueberry Boy Bait
Funny name, excellent dessert/breakfast, Doug's finished half of it already.  My cousin Becky recommended this recipe, and she's quite a kitchen aficionado, so I went for it.  I don't think Deb at Smitten Kitchen makes anything that isn't heavenly.  You'll love her blog, check it out if you have a minute.  A couple of recipe notes: on her suggestion, I used buttermilk instead of whole milk, and I also doubled the amount of blueberries because I'm a firm believer that more is better.  Make this for someone special today! :) xo

Joyeux Kitchen: [Meatless Monday] Vegetarian Chili

Emeril's Vegetarian Chili

You won't miss the meat, I promise.  It's amazing.  My body would be thrilled if I ate like this more often!  I did make a couple minor changes to the recipe that I'll share with you.  First, the recipe called for five portobello mushroom caps.  They were pricey at Safeway ($3.99/pack of 2) and I knew if I had a prayer of Doug trying this, I had to make it so he could at least eat around them, so I just put in two.  I added an additional zucchini to replace missing mushrooms.  I used frozen super sweet white corn kernels (who has time to scrape corn off the cob?).  Instead of the four large tomatoes, I used a giant can of diced peeled tomatoes.  And, on principle alone, I didn't make Emeril's Essence, because I think he's sort of annoying and Johnny's tastes 'bout the same to me.  Delish.

Bon appetit, friends!

The Recipe That Got The Best Of Me

Paula Deen's Magnolia Lace Trumpets

(Above: What they're supposed to look like!  Romantic and whimsical, eh?)

And now a reality check.

The recipe looked innocent enough.  No candy thermometer required, melt a few ingredients together with butter, stir in flour and powdered ginger, and voila!  ...  Yeah right.

Still going well at this point.



This is where it gets hairy.  The recipe says "Grease the foiled cookie sheets well" but doesn't specify what to grease them with.  I guessed shortening... and I was wrong....



...so wrong.  This is the moment I knew things had gone awry.



At this point, after baking, they're supposed to slide easily onto the spatula and then neatly fold around the end of a wooden spoon to form a cone. HA! BA-HA!  Wild maniacal laughter.



Sad, pathetic, inedible. [cursing under my breath in the kitchen how could you fail me Paula????]

Still determined, (I hate to fail--control issues much?) I tried greasing the foil with butter instead.  Yes, this must solve everything.




Ah [expletive] what gives?  How can butter not be the answer to a Paula Deen problem???  Angry mumbling ensues. 



Nope.  Sure 'nuf.  Butter--definitely not the answer.



The results of my next try--greasing the foil with nonstick cooking spray.  Doh.  I am really mad at this point.



Paula, 1.  Sarah, 0.

I hate wasting ingredients, but I was tempted to try it again just to prove a point.  It was 9 o'clock at night, I was presumably making these for a party the next day, I was fuming mad and not a glass of wine in sight.  So I sighed and admitted defeat.  If anyone has any idea how I could have salvaged these...where I went wrong...I'd love your insights.  What a f-ing fiasco waste of butter and my valuable time great learning experience.  :)

Joyeux Kitchen: MY OH MY Espresso Cakes

Sunny Anderson's Espresso Cakes With Peanut Butter Frosting

These are amazing.  I'm just going to link to the recipe, I made no alterations whatsoever--can't mess with perfection.  I had a little trouble finding the espresso powder but spotted it on the coffee aisle in a little jar; the brand is Medaglia D'Oro with a green lid.  I don't think regular instant coffee would do the trick for intense flavor, but if you try it let me know how it works out.  I doubled the frosting because I'm a frosting-aholic ("Hello, My Name Is Sarah And I'm Addicted To ButterCream").  Also, the recipe calls for four mini-loaf pans.  For me it made four mini-loafs plus seven cupcakes.  You should make these now.  Go.  Do it.  Really.



It's the Hap - Happiest Season!

We're in the midst of the most wonderful season of all, and one of my favorite days is just around the corner.  Christmas Cookie Delivery Day!

Christmas cookies are a delish way to let someone know you're thankful for their presence in your life.  We take trays of treats to our neighbors, close friends and family, our beloved pediatrician... last year we gave a plate to the mailman and our milkman just to say, "Thanks and Merry Christmas to ya!" 

There's something very special about a homemade tray of goodies around the holidays... knowing that someone lovingly prepared them in their kitchen with you in mind.  Some of my earliest memories of my mom are in the kitchen at Christmas, watching her "fudge" the pistachio fingers and drizzle loaves of cranberry poppyseed bread with to-die-for orange icing, to take around to all our Emporia friends and neighbors.  I haven't nailed down the bread recipe yet but we're working on it.  :) 

I've made all of these recipes multiple times--they're tried and true and dear to my heart.  None are overly time-consuming, aside from the gingerbread men which I've decided to forgo this year in favor of extra sugar cookies.  I make all the doughs ahead of time and pop them in the freezer, and do all the baking the day before Delivery Day (using parchment paper to avoid all the pan-scrubbing).

Ina Garten's Jam Thumbprints (Mom's favorite)
Paula Deen's Ginger Cookies
Paula Deen's White Chocolate Cherry Chunkies
Charlotte's Caramels (If you've never made candy before, this is a delicious way to start.)
Traditional Gingerbread People (I made these two years in a row--totally yummy but a little time-consuming, might still make them with the girls, but not for delivery day.)

And I'll share a couple of our family recipes with you too...

Mom's Christmas Pistachio Fingers
You'll Need:

• 1 cup sugar
• 8 oz (1 brick) cream cheese, room temperature
• 1 cup (2 sticks) butter, room temperature
• 1 egg
• 1 tsp vanilla
• 2 1/4 cups flour
• 1 small package pistachio pudding
• 1 tsp baking powder
• 1/2 tsp salt
• 1 jar hot fudge ice cream topping

Combine sugar, butter, and cream cheese in mixer; mix until light and fluffy.  Add egg and vanilla.  Combine remaining dry ingredients in a separate bowl and add gradually to mixer.  Stick dough in the fridge for at least an hour.  Grease a cookie sheet (or use parchment paper) and shape dough into  1 1/2 inch fingers.  Bake at 350 for 9-12 minutes.  Cool and drizzle with warmed fudge.  At this point, I stick them in the freezer because otherwise it's impossible to get them on delivery plates in an attractive manner--freezing solidifies the fudge and makes them easy to work with.

Mom's Famous Sugar Cookies
You'll Need:

• 1 cup (2 sticks) butter, room temperature
• 1 1/2 cups sugar
• 2 eggs
• 4 1/2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp nutmeg
• 1 1/2 tsp vanilla
• 1 cup sour cream

Combine butter and sugar in mixer until fluffy.  Add eggs.  Combine dry ingredients in separate bowl and add gradually to mixer.  Add sour cream and vanilla last and mix well.  (Big recipe--use a big bowl!!)  At this point you could do one of two things: form into balls immediately and bake for 10-12 minutes at 375, or stick in the fridge and get the dough nice and cold for rolling out into Christmas shapes.  I'm trying this frosting recipe this year but I'm open to other ideas if you have a favorite--I'm looking for the perfect sugar cookie frosting that dries hard, stays nice and shiny, and tastes delicious. 

Merry Christmas-cookies from my kitchen to yours!!

Christmas Cookie Update:

Done and plated!  The girls "helped" (don't worry, saving the ones they made for Santa Claus).  Didn't end up doing the caramels...well, actually I did make the caramels, but the recipe flopped (must have been the weather, I've made those caramels 10 times with no problems) and I didn't have the heart to start over.

Here's the Sugar Cookie Glaze I ended up using.

Here are some pictures of the finished products:

Stuff Your Face

Happy Thanksgiving Week!  I'm doing a lot of cooking and not a lot of blogging.  C'est la vie!  Here are the dishes that will be appearing on our Thanksgiving table this year, alongside staples like Mom's green bean casserole and famous crab stuffed mushrooms. 

Shall we start at the beginning? ...

Appetizers
Parmesan Puff Pastry

Turkey
(I plan on working from both recipes.  Never brined before!!  Can't wait to give you the play-by-play.)
Ree Drummond's Roasted Thanksgiving Turkey
Alton Brown's Good Eats Roast Turkey

Stuffing
Mom's Stuffing Muffins
Cranberry, Apple and Sausage Stuffing
Paula's Southern Cornbread Stuffing

Alton Brown's Cranberry Sauce

Veggies and Potatoes
Scalloped Potato Gratin
Giada's Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Dessert
Paula's Caramel Apple Cheesecake
Pumpkin Pie (recipe on the Libby's Pumpkin can...it's the essence of Thanksgiving to me :)
Mom's Razzleberry Pie