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Cloud Cookies

I’ve been making these cookies a lot lately and they are always a hit anywhere I bring them. Imagine a cupcake colliding with a cookie. The soft sugar cookie combined with the fluffy vanilla frosting make for a blissful combination. The only frustrating part is that they don’t stack well, but the flavor and texture makeup for any packing misfortunes.

Cloud Cookies
Cloud Cookies

Mise en Place:

1 box white cake mix (with pudding in the mix)

2/3 cup cake flour (you can use A.P. if that’s all you have)

2 large eggs

1/3 cup canola oil

2 T sour cream

Directions:

  • Preheat oven to 350 degrees
  • In a large bowl sift together flour and cake mix
  • In a small bowl mix eggs, oil and sour cream.
  • Add egg mix to flour mix and beat until combined.
  • Chill for about an hour
  • Scoop, roll, press onto a baking sheet
  • Bake until you see the slightest hint of brown on the edge (about 10 minutes but every oven is different so you’ll have to check. You want them soft.)
  • Cool completely before frosting.

Frosting:

While the cookies bake make the frosting.

1 ½ stick unsalted butter, softened

3 c. powdered sugar

Pinch of salt

2 t. vanilla (or more)

Milk/cream to thin out (shouldn’t be necessary if butter is soft enough, sometimes I just add a bit more vanilla to adjust)

  • Whip it like crazy until nice and fluffy
  • Spread onto the cookies.
  • Add sprinkles right after you frost.

Enjoy!

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Pork Corn

Pork Corn
Pork Corn

Bacon makes everything better, right? I remember when I was a kid  on Friday nights I would watch Dallas and Falcon Crest on TV with my mom along with a big bowl of popcorn and a Diet Rite. My father affectionately refered to these TV programs as “The Jerk Shows”. My mom would always make popcorn on the stove and toss it with real butter and lots of salt…yum!

My sister-in-law Stacey inspired this version of popcorn as her grandmother used to make it for her and her brothers. I like to save bacon fat and keep it in the fridge because it is a great way to add flavor to any hot dish, including popcorn.  Regardless if you have bacon fat in your fridge or not, make the stove top version rather than microwave popcorn. It tastes better, is much cheaper, and you won’t miss all of the chemicals.

Bacon Fat
Bacon Fat

Mise en place
Large pot with a lid
4 slices of bacon
1/2 cup popcorn kernels
3 Tbsp. unsalted butter
Salt to taste (or other dry seasonings)

  • Cook the bacon in the same large pot you will use for the popcorn.
  • Remove and finely chop the cooked bacon
  • Add the popcorn to the bacon fat in the pan, cover with lid and cook over medium heat.
  • Meanwhile melt the butter.
  • Listen to the popcorn, as it heats it will begin to pop. Using pot-holders shake the pan with the lid on tight and  allow the bacon fat to coat all of the kernels and ensure even popping
  • Heat until the popping slows and almost stops. Be careful not to burn the kernels.
  • Remove from heat, add the butter and finely chopped bacon, cover and shake.
  • Pour into a bowl and serve. Add salt as needed.

Note: Eat slowly, the rich flavor will catch-up and you may regret those last few handfuls.

Enjoy!

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Cranberry Orange Scones

Cranberry Orange Scones
Cranberry Orange Scones

I know what you are thinking…scones are dry, tough and flavorless. Think again. This version is light and tender with a hint of sweetness next to the tart flavor of the cranberry and orange. The key is not to over mix the dough. Most recipes tell you to knead the dough and cut into shapes but I prefer the rustic look and tender texture that come from not kneading. Start your Easter Brunch with a platter of mini scones and a bottle of Champagne.

I attended a shower for a new baby girl and drizzled them with some pink icing. Use the juice of the orange and mix it with powdered sugar to the desired thickness for a quick icing.

Mise en place
3 cups a.p. flour
1/3 cup sugar
 2 1/2 tsp. baking powder
1 tsp. salt
zest of 1 orange (1 Tbsp.)
3/4 cup unsalted butter (1 1/2 sticks), chilled & cut into 1/2″ pieces
3/4 c. dried cranberries, chopped
1 cup buttermilk, chilled
extra buttermilk and sugar for finishing

  • Preheat the oven to 400 F. and line a baking sheet with parchment
  • Wisk together in a large bowl the flour, sugar, baking powder, salt, baking soda, and orange zest (Or mix in the food processor with a blade attachment).
  • Add the butter and mix with your fingers until it resembles coarse meal (or mix in the food processor until a coarse meal forms)
  • Add the buttermilk and gently mix with a fork
  • Let the dough rest for 2 – 3 minutes
  • Use your hands to finish mixing, just until the dough comes together. It is important not to over mix.
  • Scoop heaping tablespoons onto the baking sheet
  • Optional – brush with extra buttermilk and sprinkle with sure for additional color.
  • Baking time varies depending on how large you make the scones. I like to bake unitl just barely brown on the edges.
  • cool and enjoy! This should make about 2 dozen scones.

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In The Pantry

Pantry

I was talking to my sister Molly on the phone the other day and she mentioned she often doesn’t use a recipe when she makes soup or chili. My typical busy week nights do not accommodate the patience it takes to follow a recipe. I use recipes when I have time to learn new techniques and flavors as well as inspire me to push my kitchen comfort zone.

That being said, to be able to successfully engage in “improv cooking” I need a well stocked pantry/fridge/freezer. Below is a list of items I try to  keep on hand. My small pantry has been especially important lately with all of this winter weather we’ve been having. Running to the grocery in the middle of a blizzard is not an option.

Dry Goods:

  • Yellow onion
  • potato
  • assorted pastas
  • assorted rice/grains
  • canned beans
  • canned diced tomatoes
  • honey
  • kosher salt
  • assorted spices
  • olive oil
  • red pepper infused olive oil
  • canola oil
  • white & dark brown sugar
  • cocoa
  • flour
  • baking soda
  • baking powder
  • corn starch
  • corn syrup
  • molasses
  • red wine / white / balsamic vinegar
  • popcorn
  • beef & chicken broth
  • tomato paste
  • Good Season’s dressing mix
  • Lipton Onion Soup Mix
  • peanut butter
  • tea
  • garlic

Fridge:

  • assorted blocks of cheese
  • Dijon mustard
  • Siracha
  • butter
  • eggs
  • tortillas
  • milk
  • raspberry jam
  • COFFEE!!!
  • espresso
  • chocolate syrup
  • ginger ale
  • pickles/relish
  • ketchup & yellow mustard
  • sesame oil
  • Worcestershire sauce
  • Helman’s mayo
  • bacon fat

Freezer:

  • frozen corn
  • frozen peas
  • walnuts/almonds/pecans
  • frozen bread crumbs

What am I missing? Do you have things you can’t live without? If so, please share them in the comment box below.

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Sliders

I had to post this recipe before the next round of football playoffs and the Superbowl begins. My husband loves these and they taste just like a White Castle, but better. Enjoy!

Sliders
Sliders

Mise en place
1 lbs. Ground beef
1 T. diced onion
2 T. mayo
1 package Lipton French Onion Soup Mix
1 cup shredded cheddar cheese
15 Sarah Lee Classic Dinner Rolls, sliced
Vlassic Rounds dill pickle slices.

  • Preheat the oven to 300 F. and place the rolls in a 9×13″ pan
  • Brown the beef with the onion.
  • Remove from heat and drain the fat.
  • Mix in the mayo.
  • Add the onion soup mix and cheese, mix to combine.
  • Remove the tops of the rolls and add the ground beef mixture to each roll, distributing evenly among the 15 rolls
  • Top with a pickle slice, place the top of the roll on each burger.
  • Tightly cover the pan with foil and bake for 20 minutes.

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5-1/2 lbs. of inspiration

We celebrated Christmas with my family early this year and I received a gift from my parents that I will cherish forever. My mom, along with the help of my dad, put together a cookbook of her favorite recipes. I’ve been stuck in a rut feeling unfulfilled at my job and struggling to stay inspired when the windchill is -10 and the sky is dark at 4:30 PM. This gift was just what I need to get inspired!

Mom's Recipe Book

I am not doing it justice by calling it a cookbook because after reading it I had tears in my eyes and quickly realized the importance of food and family. Weighing in at 5-1/2 pounds (no joke, I put it on the scale) this book is the world of food through the eyes of my mother.

Family Dinners

Not only are there recipes but also included is a glossary of contributors along with a brief history of the recipe or a story associated with it.

Mom

I am familiar with most of the recipes but there are some I have yet to try. The recipes are timeless and reflect my mom’s eye for great food and her love of family and friends. I look forward to sharing these recipes all of you. Thanks so much Mom and Dad!

Dear Kids...

Do you have a favorite family recipe or food memory? Share it in the comment section below. I’d love to hear your story.

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