Fall-Spiced Apple Crisp

As you guys know, Fall is my absolute favorite time of year.  So I am psyched that it's official as of this past Wednesday!

The weather has been gradually getting cooler, and Friday afternoon was the perfect time to take a couple hours off of work and celebrate Mr. Vittles' 35th birthday with the kids.

It was windy, so we decided to do some kite-flying in a nearby field...

...but lo and behold, the surrounding trees were knocking down all the wind!

So we went to our neighborhood beach instead, and the kite flew like a champ.

The Minion was not a huge fan of the wind (what is it about wind that takes babies' breath away??) but the Mini had fun flying the kite with her dad.

My favorite part of it all may have been that I was in a long-sleeved shirt and leggings.  I can hardly contain my excitement for the month of October!

Nonetheless, I was actually saving this recipe because I know there are plenty of Summer lovers out there who were holding on to the warm weather, and were just not ready for spices and apples yet.

It's all good, I don't judge.  Though I did originally make this apple crisp for a Labor Day barbecue at my dad's... so hopefully my family was ready for it!

That weekend the four of us went to an orchard, and caught the tail end of peach season as well as the very beginning of apple season.

Mini was also pretty smitten by the giant sunflowers they had for sale, so we got one of those as well.

I had honestly never been peach-picking before, but it was really fun and the peaches were awesome. However, while there is nothing better than sinking your teeth into a sweet, ripe peach, I must admit I'm not a big fan of peach desserts.

So since we had also picked some apples, I decided to get a jump on my fall baking.  I love apple crisp because it's a simpler alternative to apple pie (and one that happens to be easier to make gluten-free!)  I also love "pumpkin spice," so I decided to use nutmeg & cloves in addition to the traditional cinnamon.

Let the pumpkin-picking, leaf-crunching, sweater-and-boot-wearing season begin!

Fall-Spiced Apple Crisp

Filling:
6 C. peeled & thinly sliced apples (about 6 or 7 apples)
2 T. sugar
1/2 t. ground cinnamon
1/8 t. ground nutmeg
1/8 t. ground cloves
1 T. lemon juice

Topping:
3/4 C. old-fashioned oats
1/2 C. flour
2/3 C. brown sugar
6 T. butter, at room temperature
1/8 t. salt
1/4 t. ground cinnamon
1/8 t. ground cloves
1/8 t. ground nutmeg

Preheat oven to 350 degrees Fahrenheit.  Grease an 8x8 baking dish, and set aside.

In a small bowl, mix sugar with cinnamon, nutmeg, and cloves until evenly distributed.  Place peeled & sliced apples in a large bowl, and toss with sugar mixture and lemon juice to coat.  Pour into prepared baking dish.

In the now-empty bowl that contained the apples, combine all topping ingredients (oats through nutmeg) and stir with your hands until consistency is like wet sand.

Sprinkle topping over apples in dish, and bake 50-60 minutes until apples are tender and topping is crisp.  Makes about 6-8 servings.

Recipe adapted from Chowhound.com

Leftover Easter Candy Fudge

Before Easter, my best friend Lauren and I were discussing how, now that we have children, sometimes the anticipation of holidays is more fun than the actual experience of them.

You envision this fabulous day of family togetherness and tradition... when the actuality is a totally overwhelmed little munchkin, all hopped up on sugar, who is likely to crash and burn at any moment.

Surprisingly... that did not happen this Easter.

Despite a steady intake of chocolate eggs and jellybeans and only a 30-minute power nap in the car, the Mini was pretty much a rockstar.

She hunted eggs like a champ (they had more chocolate treats in them - duh), and despite a few tears over pictures, she was mostly kind to our family members to boot.

Egg hunting pro.. with a little help from Dad 

"Look Mom... more chaw-colate."

It's funny to me that we ended up with such a little treat monster.  In fact, she loves food in general.  She points it out in books, is obsessed with pretend food, and is relentless in her pursuit of another snack.  ("Mommy - I want sumpin'.")

I wasn't sure how she would be, just because Mr. Vittles is an "eat to live" kinda guy and I'm a "live to eat" kinda gal.  I figured it could have gone either way.  But as a true Mini Smalls, she takes after her mommy.  Food is forever on the brain.

When I put her to bed the night before Easter, she sighed and said "I hope the Easter Bunny brings me treats."

And he did.  He brought the whole Vittles family treats, in fact.  Hence, this fudge.

This would also be great with leftover Halloween candy. Or half-price candy that you buy on clearance after either holiday.

Er, not that I would know anything about that.

Leftover Easter Candy Fudge

• 2 1/2 C. sugar
• 4 T. butter
• 1 5-oz. can evaporated milk
• 1 7.5-oz. jar Marshmallow creme (such as Fluff)
• 1/2 t. salt
• 1 t. vanilla extract
• 1 12-oz. bag semi-sweet chocolate chips
• 1/2 C. chopped candy of your choice (I used Cadbury Mini Eggs)

Grease a 9" square pan, or line with nonstick foil.  Set aside.

Combine sugar through salt ingredients in a large saucepan over medium-low heat.  Stir until melted.

Increase heat to medium and bring mixture to a boil (do not mistake air bubbles for boiling).  Boil slowly, lowering heat slightly if necessary, and stir constantly for 5 minutes or until mixture reaches softball stage (about 235 degrees Fahrenheit).

Remove pan from heat and stir in vanilla.  Then stir in chocolate chips, and mix until chips are completely melted and combined with the marshmallow syrup.

Pour into prepared pan, and jiggle pan to level mixture.  Sprinkle with chopped candy, and press gently to set.  Allow mixture to cool completely and slice into squares.

Recipe Adapted from Durkee Mower Inc, as posted on MarshmallowFluff.com

Red & Green Striped Sugar Cookies (and a Giveaway!)

Is it seriously December already?

Time is flying, I can't believe my little munchkin is almost 6 weeks old & I feel like she has already changed so much!

Living up to her nickname of Mini Smalls, so far she takes after her mommy in a few regards.  For one, she likes her sleep.  (Sadly, she enjoys sleeping in the day a little more than the night, but hey it's a work in progress).  

Two, she loves to eat!  She was a peanut at birth but now (as my brother-in-law would say) she's getting her 'man weight.'  At her 4-week checkup, she was up to 9 pounds and 21 inches.  The pediatrician actually told us we can't let her eat so much at each feeding- ha!  When she's awake, all she wants to do is eat and even when she's asleep you can tell by her mouth movements she's dreaming about eating.

Ugh, truly a girl after my own heart.

Now if only she could have solid foods, I bet she would LOVE these sugar cookies with her milk.  (Santa would probably love them too.  Just sayin'.) 

Which brings me to my next point - I am excited to introduce my second promised guest, Amy of Yummi Yogi   We have actually never met in person, but she is a friend of a friend of a friend (!) who contacted me a couple months ago about doing a giveaway on V&B.

Yummi Yogi is company that makes cookie cutters in the shape of yoga poses - so cute, right?

Call me a nerd, but to me this is one of the coolest things about blogging.  You get to 'meet' so many amazing & interesting people that you might not have otherwise come in contact with!

Anyway, not only was Amy kind enough to giveaway of one of her designs to a lucky V&B reader, she also shared her recipe for these super fun striped sugar cookies AND a peek into her life via the interview below.  

Please check out her online shop for any yoga (and baking!) lovers on your Christmas gift list.  Or maybe for yourself... don't be shy now ;)

To enter the cookie cutter giveaway-- now through December 16, 2012, just leave a comment on this post telling me your favorite holiday recipe or tradition.  I will randomly choose a winning comment, and that person will receive one of Amy's adorable cookie cutters!  Easy peasy! (Please  just make sure there's a way for me to contact you in your comment in the event you are the winner.)

Interview with Amy from Yummi Yogi

Please tell us a little bit about your family and the area where you live.

I have a beautiful new 10 month old baby girl, Elle Ruby and I married my soul mate, Dennis but I call him Dube (Doobie) which is our last name. (long time nick name for him) We reside along the coast of NJ. I love our area and to be able to see the water everyday if we choose to is so refreshing. Especially in the summer for beach yoga :)

How did you get started doing yoga, and how long have you been practicing?

I started yoga over 5 years ago searching for more activities to do after the company I was working for closed down. I was familiar with yoga from my childhood friends growing up but never practiced when I was younger. I thought I would try different classes at my club/gym and after I walked into my first yoga class I never stopped! 

What do you enjoy most about the hobby?

I feel very connected to yoga and love how it encompasses your mind and body off the mat as well. It is challenging which I like and it helps me stay focused. There’s always something new to learn that is why it is called a practice, it will never be perfect and I love that. You can express yourself on the matt and let your mind go which is not easy for a lot of people to do. I wish everyone can experience it. And I’ve met some really amazing people through yoga.

What were some of the things that were most important to you to include in your business model? 

I not only want to reach yoga studios with this product but to be able to grow the business into health food markets as I really enjoy the life style of healthy eating/living and also to children. Both through kids yoga schools/groups etc., and also with kids eating healthy, very important to me!

I am also interested in helping my retailers grow their business. So I provide a free marketing service to them. I try to provide merchandising ideas for selling the cutters and also help promote their business events etc., through my platform of social media. I am a small business and hope to help other small business grow too. 

What advice would you give to someone interested in starting their own business?

That it is possible! I believe organization is a key factor to being successful. Take your time, think everything through and go for it! If you have a true passion for something you won’t mind putting the time and energy into your business because it is so rewarding.

What are some of the biggest challenges of being a business owner?  Most rewarding aspects?

For me at this stage in my career, it is the time management now that I am also a mom and have my own business. I have a strong support system with my family that I am grateful for but it is very challenging! I love what I do and I also love being a mom :)

The reward from a business aspect is that I am proud of myself that I have come this far and that I am positive about what the future holds for Yummi Yogi. Each day I grow and learn more and more. I love that the customers & followers really respond positively to what I am doing which makes me happy as well. I also love that I can be creative with the cookies and also from the marketing perspective too. I do every part of my business from designing the cutters, assembling the cutters, to slapping on the shipping labels and also marketing my business and creating the website.

How did you become interested in cooking/baking, and which do you prefer?

I love to cook and explore all types of styles. My favorite is Indian. I don’t eat meat but do eat fish on occasion. Baking is something that I have grown up with especially during the holidays, it is tradition to make a plethora of cookies and give them away as gifts. I like to bake because I can be creative in a visual way with decorating etc., however cooking is being creative with your ingredients which is fun too!

Where do you like to go to find inspiration on recipes and different ways to use your products?

I love to see what others are coming up with in the kitchen. For cooking I usually take bits and pieces of different recipes and mold them into my own. For baking, I don’t always look at baking recipes but just seasonal inspirations and then try to incorporate it into using the cookie cutters, like the corn bread and chilli for example. I love pinterest and food blogs for ideas too.

What are some of your family’s favorite holiday traditions & foods?

I grew up with both my parents having polish parents so there was a lot of pierogies and cabbage! At Easter we always would dye eggs and before our Easter Brunch everyone at the table would take a decorated egg out of the basket and usually one of the kids starts by turning to their neighbor and “bang” eggs. Who’s ever egg got cracked loses that round. And it continues around until there is a winner or crackless egg :) We still do this today. 

Christmas was all about the cookies! From Kruscyki’s to anise cookies to name a few.

I hope to carry on my family traditions and also create a few new ones of our own too. I think it’s important for the kids to have that and now as an adult I really appreciate it. 

Thank you to Amy for sharing her story & talent with us!  Now... get to commenting so you can win one of these cuties for yourself!

Striped Sugar Cookies

• 1 lb butter, at room temperature
• 1 1/3 C. sugar
• 5 C. sifted flour
• 2 t. vanilla
• 2 eggs
• red & green food coloring

Cream butter and sugar together.  Add eggs one at a time, then vanilla & mix well.  On low speed, add one cup of flour at a time & mix until incorporated.

Divide dough in half and place into 2 bowls.  Mix green food coloring into one bowl to desired shade.  Mix  red food coloring into other bowl to desired shade.  Wrap each ball of dough in plastic and flatten with a rolling pin.  Refrigerate for 2 hours, then preheat oven to 350 degrees F.

Place a new piece of saran wrap on a flat surface.Cut a 1”x 6” strip of red dough and place on the new piece of saran wrap. Repeat with green dough and place green strip next to red strip. Continue this process until there is enough dough to fit a Yummi Yogi™ cookie cutter. (Approx. 5” x 5”).  Gently roll dough again to join strips, then place dough in freezer 5 minutes.

Cut dough with cookie cutter and transfer to a greased cookie sheet or a non-stick baking mat. Gently press dough out of cookie cutter onto sheet and bake in preheated oven 10-14 minutes.  Cool briefly on sheets, then transfer to wire racks to cool completely.   

Family Recipe & Cookie Photos Courtesy of Amy Dube, Yummi Yogi™

*Note:  I did not receive any compensation for this post, only one product to give away.  All opinions are my own.

Hazelnut Carmelitas

So call me crazy, but Pinterest is one of the best things that's ever happened to me.

To say that I'm obsessed with it is a serious understatement.  I have wasted spent hours upon hours on this website, scrolling through pins.  Salivating over delicious foods.  Simmering with jealousy over other people's fabulous sense of style.  Willing my pea brain to remember all the handy tips I've read.  And wishing I had more time to make all the neat crafts I've seen.

(In a more practical sense, I also love Pinterest because it has brought so many new visitors to my blog.  Yay! I like new friends!)

Now, I recently noticed a very popular Pinterest recipe, for Carmelitas from Lulu the Baker, that I have been dying to try.

I'm sure the original recipe is amazing, but I wanted to put a slightly different spin on it - so I added some Nutella and toasted hazelnuts.

Oh my word.  These things are dangerous.

My dad and stepmom had Mr. Vittles and I over for dinner, and we brought these for dessert.  My stepmom specifically asked to be quoted on V&B that she "thoroughly enjoyed" this dessert.  Which, might I add, is a lot coming from a person that doesn't much care for sweets.

My dad... well that's another story.  I only brought a few because they don't like to keep bad-for-you food in the house, but he quickly determined that the two leftover bars would definitely not be going home with us.

I did have a couple more left at our house though, so I brought one to my friend (and cube buddy) Joe at work.  He loves caramel, so I figured he would enjoy it.  It lasted until about 8:30AM on his desk, when I heard a muffled "These are amazing!" over my cubicle wall, amidst lots of chewing.

So please, do me a few favors.

One, get on Pinterest if you aren't already.  

And two, make some carmelitas.  Plain, hazelnut, whichever - just please make them!

I can't be the only one wearing pants with an elastic waist around here.

Hazelnut Carmelitas

• 16 caramel squares, unwrapped
• 1/3 cup heavy cream
• 1/4 C. nutella spread
• 3/4 cup butter, melted
• 3/4 cup brown sugar, packed
• 1 cup flour
• 1 cup rolled oats
• 1 teaspoon baking soda
• 1 C. semisweet chocolate chips
• 1/2 C. chopped hazelnuts (I recommend toasting them first, but that's up to you)

Preheat oven to 350 degrees Fahrenheit.  In a large bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan.  Bake in preheated oven for 10 minutes.

While crust is baking, melt caramel squares with heavy cream and nutella in saucepan over low heat.  Stir until melted & smooth.

Remove pan from oven and sprinkle chocolate chips and hazelnuts over baked crust. Pour caramel mixture evenly over pan. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.*

*The original recipe says you can put these in the fridge to speed up cooling if you are short on time. The bars shouldn't be served cold, but the caramel takes a long time to cool down.  I would wait until they are cooled a little bit though first if you used a glass pan (don't want it to crack).  Bars should be stored and served at room temperature.  Mine were good for about 5 days in an airtight container.  Makes 1 8x8 square pan.

Recipe Adapted from Lulu the Baker

Frosted Sugar Cookie Bars

Today is my 29th birthday.

Tomorrow, the New York Giants play the New England Patriots in Super Bowl XLVI.

I seriously don't know which I'm more excited about?

Probably the Giants, actually, because let's face it - once you hit the age of 21, birthdays kind of go downhill from there.

A couple weeks ago I texted my friend Natalie  - you know, the mom of two in Law School, with the awesome granola who likes those stupid breadsticks & bagel chips in Chex Mix?  Anyway it was her 29th birthday also, and I asked her if she was doing 'anything fun.'

She responded "Absolutely not. Kindergarten tour, homework, sitting through a two hour training right now, then class tonight.  Being old sucks."

Boy I couldn't have said it better myself.

And to top things off, I've been sick with a cold!

Oh well.  It could definitely be worse.  While I'm not 100% I do feel the best I have so far this week, and at least I don't have to tour kindergartens today or do homework.

Nope, today I can devote all my time to celebrating (whatever that entails at 29?) and making Giants-themed sugar cookie bars.

But I talked to my mother-in-law and she pointed out that when people get to her age, the running joke is "How old are you today, 29?"

Which is an excellent point.

So this is it for me, folks.  I'm never getting any older.

Yay!

Frosted Sugar Cookie Bars

Bars

• 1 stick (1/2 C) butter, room temperature
• 1 C. sugar
• 2 eggs + 1 yolk
• 1 t. vanilla
• 2 1/4 cups flour
• 2 T. cornstarch
• pinch of salt
• 1/4 t. baking soda
• 1/2 t. baking powder

Preheat oven to 375 degrees.  Grease 8x8 baking pan & set aside.

In bowl of mixer, cream butter and sugar on medium speed until fluffy.  Add eggs & yolk, one at a time, mixing after each.  Add vanilla & mix well.  In a separate bowl combine flour, cornstarch, salt, baking soda, and baking powder and stir with a whisk to combine.  Add to wet mixture and mix just until combined. Spread evenly in prepared pan. Bake for 14-18 min, until light golden brown and no longer shiny. Cool completely and frost.

Frosting

• 1/4 C. butter, room temperature
• 2 oz. cream cheese, room temperature
• 1/2 t. vanilla
• pinch of salt
• 1 1/2 C. powdered sugar
• 1 T. milk 
• food coloring (if desired)
• sprinkles/decorations (if desired)

For frosting, combine butter and cream cheese until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1/2 cup increments until combined, then add milk (and food coloring, if using) & mix until smooth.  Add up to 1 t. more milk if needed to achieve spreadable consistency.  Spread over cooled cookie.

Makes 9 bars.

Recipe Adapted from Anissa's Kitchen

Italian Knot Cookies

I wanted to share with you one of my favorite cookies in the whole wide world.

Yaya Vittles, my paternal grandmother, always has these at the holidays.  Either she makes them herself, or her friends do and bring them over.

However, trying to get the correct recipe out of my grandmother proved to be quite a task.

Years ago, I asked her for it, and she somehow ended up writing half the correct amount of sugar, and forgot the oven temperature.  Needless to say, they came out awful, and I ended up losing the recipe anyway.

Then a few years later, I asked her for it again, and that attempt left out the baking time and the eggs.  

Ummm... yeah.  Not so helpful.  

So then I ended up getting a much more reliable recipe from my mom's side - supposedly this one came from my great-grandmother's family, who was from Italy.  

my great-grandmother (who I called 'Gigi')

(But these days you can find similar recipes all over the internet - it's very popular with Italian Americans.  My brother-in-law's girlfriend Kristen was making them too today, with her family's recipe.)

In any case, they're similar to the ricotta cookies Mr. Vittles loves, but these have anise extract in them. 

Wait, though, before I completely lose you here - let me tell you that I do not typically like anise.  Or licorice, or anything like it.

But in this case, it gives these cookies a subtle, anisette-like flavor that (I think) is awesome.

I know it's kind of an acquired taste though, so I'll usually put half anise & half vanilla extract.  Feel free to do that if you're unsure.  

You can also use all lemon extract, if you like?

Personally, I think they're best with anise, but then again that's how I grew up with them :)  Totally up to you!

Italian Knot Cookies

Cookies:

• 3 C. flour
• 1/2 t. baking soda
• 1 T. baking powder
• 1/2 C. (1 stick) butter
• 1/2 C. sugar
• 3 eggs
• 2 t. pure anise extract 

Icing:

• 1 1/2 C. powdered sugar
• 4-5 T. milk (first try 4, then add a little at a time if necessary)
• 1/2 t. anise extract
  

Preheat oven to 400 degrees, and line a baking sheet with nonstick foil or parchment paper.

In a medium bowl, combine flour, baking powder, and baking soda.  Set aside.

In large bowl of a mixer fitted with paddle attachment, beat butter, sugar, eggs, and anise on medium speed until combined (it's ok to have chunks of butter floating in the egg).  

With mixer on low speed, gradually add the flour mixture, scraping sides as necessary.  Increase speed to medium low, and beat until dough forms.

Using a small cookie scoop or tablespoon (for uniformity), scoop balls of dough and roll them into fat ropes.  Holding one end in each hand, place on end over the other and press to adhere, forming crescent, knot-like shapes.  (Alternatively, you can just roll them into balls).  

Place on prepared baking sheet, and bake 8-10 minutes until puffed and bottoms are golden.  Leave 1 minute on the baking sheet, then transfer to a wire rack to cool.  

Once cookies are completely cooled, whisk powdered sugar with milk and anise until smooth.  Icing should be somewhat runny.  Dip tops of cookies into icing, and then decorate with colored nonpareils if desired.  Put back on rack to let icing dry.  Store cookies in airtight container.  Makes about 3 dozen

Family Recipe

Mexican-Style Creamed Corn

Happy Cinco de Mayo everyone!

I have been craving creamed corn a la Rosa Mexicano for a while now, and I found a recipe on this fabulous blog Muy Bueno Cookbook that seemed very similar.

It's not quite the same, but it's absolutely delicious nonetheless!

I did not have some of the ingredients so I had to make some substitutions... not to mention corn is not in season yet.  But when it is, I will definitely make this again with fresh corn from the cob.

In other news... I went to my second boot camp class still sore from the first.

And I am still sore.

And that was last night. 

Ahh!  Ok so creamed corn probably isn't helping.

Good thing I only ate a little.

Mexican-Style Creamed Corn

• 2 C. good-quality frozen sweet corn (I used Trader Joe's Roasted Corn - you can also slice kernels from 4 freshly husked cobs)
• 1/2 t. salt
• 4 T. butter, cut in tablespoons
• 4 T. lime juice (from about 4 medium limes)
• 1/4 C. crema mexicana (I used sour cream)
• 2 T. cotija cheese (I used finely crumbled feta), or to taste
• chile powder, for sprinkling
• hot sauce, to taste (optional)

Place corn in medium saucepan, and cover with water and 1/2 t. salt.  Bring to a boil, and boil about 2 minutes.  Drain and place corn back in saucepan.

Add butter to hot corn, and mix until melted.  Add lime juice and sour cream- mix to coat.  Divide corn amongst 4 serving bowls and top with hot sauce (if using).  Sprinkle with chile powder and crumbled cheese.

Serves 4.

Recipe Adapted from Muy Bueno Cookbook

Cheddar & Herb Drop Biscuits

Today was a very special day for me.

I got to wear what I would call "real" shoes for the first time in months! 

Since I went back to work in mid-February after my foot surgery, I have had to wear running shoes every day with my dress clothes.  I even had to wear them to my friend's wedding.

And it has been awful. 

I felt the sneakers were least offensive when partially covered by pants, so I have not put on a dress since the beginning of January.

But I love skirts & dresses, so do you know how painful that has been for me?  Three whole months of ignoring probably the largest section of same-type items in my closet?

This morning, I spent so long looking at all the potential outfits I could wear that I didn't have time to stop for my usual coconut iced coffee at D&D...

...which would normally be a catastrophe, but I was so jacked up on my excitement to put on a high-waisted skirt & black boots that I didn't even need caffeine!

Not to mention it's Friday. 

And after the past two days (where it actually snowed a little bit here despite the supposed beginning of Spring) it was sunny out. 

And... I came home from work and nibbled one of these leftover biscuits from last night's dinner. 

AHHH!

Seriously - could life get any better?

Actually, maybe if the biscuits had crumbled bacon in them that might be better. 

?

Just throwing that out there.

Cheddar and Herb Drop Biscuits

• 1 C. all purpose flour
• 1 1/2 t. baking powder
• 1 t. white sugar
• 1/4 t. cream of tartar
• 1/2 t. garlic powder
• 1/4 t. salt
• 2 t. minced, fresh parsley (or other herb of your choice)
• 1/2 C. cheddar cheese, grated
• 1/4 C. melted butter
• 1/2 C. milk

Preheat oven to 375 degrees.  In large bowl, combine flour, baking powder, sugar, cream of tartar, garlic powder, salt, and parsley.  Stir in butter, milk, and cheese until dry ingredients are just moistened (and cheese is evenly distributed). 

Drop batter by 1/4 C. on lightly greased cookie sheet.  Bake until golden on edges, 17-20 minutes, and serve warm.  Makes 6 biscuits.

Recipe Adapted from AllRecipes.com

Lemon-Spiked Basmati Rice

A long, long time ago I shared with you a recipe for Chili Lime Basmati Rice.  Since then, it has become my go-to rice recipe and to put it mildly - I'm obsessed with it.

Mr. Vittles calls it "Your Rice" (meaning mine) because every time I make it I can't shut up about how delicious it is.

I pile giant scoopfuls on my plate and sometimes go back for seconds.

I eat the leftovers without anything else as the 'main' dish (because it's really the main dish of MY meal anyway.)

Let me tell you why I love this rice.  First of all- it's made in the oven.  Which is perfect for someone like me, who always manages to completely ruin a pan of rice on the stoveptop.

Second of all, the citrus in the rice makes it smell and taste absolutely heavenly.  Nevermind the cream and the butter, which certainly don't hurt either!

The Chili Lime recipe was the result of minor changes to a recipe by Kathy Casey for Lemon-Spiked Basmati Rice but I recently decided that since I loved the lime so much, I should at least give the lemon one a try.

And while the lime version is still my favorite, the lemon is awesome. 

I beg of you - try one of these versions of this rice.  It will seriously change your life.

Lemon-Spiked Basmati Rice

• 1 C. basmati rice, rinsed and drained well
• 3 T. butter
• 3/4 C. 1/4-inch-diced onions
• 1 1/2 t. minced garlic
• small pinch cayenne
• 1 1/2 C. water
• 1 T. fresh lemon juice
• 2 t. minced lemon zest
• 1 1/4 t. salt
• 2 T. thinly sliced chives or fresh cilantro

Preheat oven to 375°F. Place the very well-drained rice in a 1 1/2-quart baking dish.

Heat the oil in a nonstick or heavy saucepan. Add the onion and sauté over medium heat until the onions are soft, about 2 minutes. Add the garlic and cook for about 30 seconds. Add the remaining ingredients, except the rice and chives, and bring to a boil.

Stir the mixture into the rice, being sure to scrape up and include all the goodies. Seal tightly with foil and bake for about 20 to 25 minutes, or until the rice is tender and all the liquid is absorbed. Fluff with a fork before serving, then fold in the chives.

Recipe from Kathy Casey

Chocolate Chip Coconut Cookies

So... the madness of my life continues.

With the move in high gear, I barely have anything left in my kitchen - but I managed to make a pasta salad and an appetizer for a family party this weekend.

However, that is not what I am sharing with you today.  I wanted to post this recipe for chocolate chip coconut cookies that I made while Lauren Vittles was here.

I know, I know - my obsession with coconut is bordering on obscene at this point.

But there is a method to my madness.  Lauren's husband Tyler housed about 75% of the batch single-handedly, and 'hinted' (not-so-subtly) to her that he is hoping she'll make some.

And by 'some,' I mean like... a truck load.  ASAP.

But I can't say I blame him - these are pretty awesome! 

Chocolate Chip Coconut Cookies

• 1/2 C. (1 stick) butter
• 1/2 C. white sugar
• 1/4 C. light brown sugar
• 1 egg
• 1/2 t. vanilla extract
• 1 C. flour
• 1/2 t. baking soda
• 1/2 t. salt
• 1 C. semisweet chocolate chips
• 1 C. sweetened flaked coconut

Preheat the oven to 375 degrees.

In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.  Makes about 3 dozen.
Recipe from Allrecipes.com

Garlic Buttermilk Mashed Potatoes

So I think you guys will be proud of me.  For the first time since my foot surgery a few weeks ago, I made a home-cooked meal!

Turkey meatloaf & garlic buttermilk mashed potatoes... Mmmm :)

Although, as I was just telling my mother-in-law, I had to move a chair into the kitchen so I could stop and rest while I was cooking!  I also peeled and cut the potatoes while sitting.

"Aww, like an old lady!" she exclaimed.

Yikes... so true!

I'm an old lady right now.

Man, it will be good to walk & stand normally again.

It will also be good to shower & drive a car.  I miss those things!  Next Tuesday, I'm supposed to be able to do both, and seriously -  it can't come soon enough.

Really, I wish I had more exciting things to tell you. 

But when your day consists of rolling out of bed, taking a bath, and hobbling to the couch what is there really to tell?

However, I did get pretty excited about these mashed potatoes because this is the first time I've ever cooked the potatoes in anything but water.  Apparently, the buttermilk slows the cooking time so that's why you add baking soda.

I think I like this way better, because then you can keep all the garlic in the pot without dumping half of it down the sink when you drain the potatoes.

Right now... it's the little things, people.  Just humor me, ok?

Garlic Buttermilk Mashed Potatoes

• 2 lbs. yukon gold potatoes, peeled & cut in 1/2" pieces
• 6 T. butter, cut into pieces
• 1 C. buttermilk*
• 6 T. water
• 1/8 t. baking soda
• 2 T. minced garlic (10-12 cloves)
• 1/2 t. salt
• freshly ground pepper, to taste
• 3/4 t. seasoned salt (or plain, if you prefer)

Add potatoes, 2 T. butter, 3/4 C. buttermilk, water, baking soda, garlic & 1/2 t. salt to large pot.  Stir to combine.  Bring to a boil, cover, and reduce heat to low.

Simmer, stirring occasionaly, until potatoes are nearly tender (20-25 minutes).  Remove lid and cook over medium heat, until liquid has nearly evaporated (about 3 minutes).

Off heat, add remaining butter to pot and mash with potato masher until smooth.  Using rubber spatula, fold in remaining buttermilk until absorbed and potatoes are creamy - mash more if desired.   Season with pepper and seasoned salt to taste, and serve.

*Note: If you're like me & don't have buttermilk on hand, you can substitute by putting 1 T. of white vinegar into a liquid measuring cup & filling up to 1 Cup line with milk.  Let sit a few minutes before using.

Recipe Adapted from Cook's Country online