Peppermint Twist Cupcakes

Well, gonna do a dance and it goes like this
The name of the dance is the peppermint twist
-Joey De and the Starlighters


Ok, so I am not really talking about the song, but you will want to dance and maybe even twist to this song in your kitchen after you taste these cupcakes.  Yummy, yummy fun!  Is there really any baked confection that is more fun than cupcakes?  Do you remember being a child and nothing was more exciting than Mommy saying "let's make cupcakes today"?  Making a mess in the kitchen, licking the bowl, and then getting this piece of cake just the right size for little paws all topped with frosting and sprinkles.  It's no wonder that cupcake shops are popping up everywhere to get success.  Get creative with your cupcakes.  Get a good basic recipe and adapt it. The sky is really the limit for flavors and fillings.




Peppermint Twist Cupcakes


1 stick of unsalted butter (8TB)
2 oz bittersweet chocolate, chopped
1/2 cup Dutch process cocoa
3/4 cup all purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
2 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup (4 oz) sour cream
4 crushed candy canes

Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (1/2 cup capacity) with baking-cup liners.

Combine butter, chocolate and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and fully combined. Set aside to cool until just warm to touch.

Whisk flour, baking soda and baking powder in small bowl to combine.


Whisk eggs in second medium bowl to combine; add sugar, vanilla and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined; then sift in remaining flour mixture and whisk batter until it is homogenous and thick.  Add candy canes.

Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18-20 minutes.

Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.




SWISS MERINGUE BUTTERCREAM
(from Martha Stewart’s Cupcakes; makes about 5 cups)
5 large egg whites
1 cup plus 2 T sugar
pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract
3-4 drops peppermint oil
crushed candy canes or peppermints for garnish


Combine egg whites, sugar and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Chili

I was asked yesterday why I did not post my chili recipe when I spoke of of the slush/cheese straw/chili trifecta. Well, I have two really good reasons.  1.  I don't have a recipe.  I just do it.  2. Chili is a personal thing.  What constitutes chili for one person, may not be that to another.  Now, I'm told I make a good chili.  I think it's just that I have mostly served it to people who have the same preferences as I when it comes to this dish.  My chili is tomatoey, with lots of beans, lots of flavor depth due to the brand of chili powder I use.  It's also thick, but has enough liquid in it to add a hearty helping of saltines, and a topper of cheese.  I think it's also pleasing to alot of men, because I add a cut up steak to it.  Now, if you're a tex-mex chili lover, or heavy on the cumin needing that smokey flavor chili lover, don't bother.  This isn't the chili for you.  Again, chili is a personal thing.  I'm posting my recipe for chili, and I hope you enjoy it.

Regarding the ingredients in this recipe.  I am very specific about a few things in this recipe.  I used Red Gold diced tomates, Red Gold tomato juice, and when I can get it, Red Gold tomato sauce.  I use Bush's for the chili beans, and I use Penzey's for the Chili Seasoning.  I don't guarantee results otherwise.  Some ingredients manufactured by other names just don't taste the same.  If you only use one name brand ingredient, I HIGHLY suggest it be the Penzey's chili powder.  It gives an amazing depth to the flavor of this chili, and using a substitute does not yield the same results.  Of course, you may feel free to blame me after you get hooked on Penzey's Spices, however, my blame in the matter will not tender enough guilt to open my pocketbook.


Jaime's Chili
Makes a large batch, plenty for freezing.


Olive oil
1# top sirloin steak, cut into 1 inch cubes
2 1/2 # lean ground beef or chuck
2 1/2  tsp white pepper
2 tsp salt
4 1/2 TB chili powder
1 medium onion, diced
1 large bell pepper, diced
3-4 cloves garlic, pressed
2 29 oz cans tomato sauce
3 14.5 oz cans diced tomatoes with basil, garlic and oregano
3 16 oz cans chili beans in mediium sauce
2 16 oz cans kidney beans, drained
1 large bay leaf
1 Tb granulated onion
2 tsp granulated garlic
1 1/2 TB cumin
1 TB oregano or Italian herb mix
3/4 tsp crushed red pepper flakes


In a large heavy bottom pot, pour in enough olive oil to coat the bottom.  Heat to medium-high, add steak, ground beef, onion and green pepper.  Season with 2 tsp pepper, 2 tsp salt and 1 TB chili powder.  When the meat is almost cooked, add the garlic.


Add the beans, sauce, tomatoes, tomato juice, remaining chili powder, remaining pepper, and the rest of the herbs.  Simmer on medium-low for at least 2 hours, stirring occasionally.  Serve hot.

Brandy Slush & Spicy Cheese Straws

There's 5 inches of snow on the ground, it's 20 degrees outside, and I'm getting into hibernation mode.  I have a pot of chili on the stove, a brandy slush in one hand, and spicy cheese straws in the other.  That my friend, is the ultimate winter trifecta.  I suggest that if you are not deep into your winter slumber, you run out the grocery store and get the ingredients. You will not be disappointed. Well, that is unless you don't make a double batch of the cheese straws, because they go fast. 

Long have I avoided making cheese straws. Most of you know by now the self-loathing and tears that making bread reduces me to. Well, all I can say is that these are so easy and I am certain that if taken to a party everyone will assume that you spent hours in the kitchen slaving over this cheese-a-licious pastry. Bask in the glory of it my friends. Let everyone think you worked your tail off. The truth will be known only to you. It takes 15 minutes to make these, and you can spend the rest of your day with Calgon.

Now, if you really want to be the hit of the party, be the bearer of brandy slush. I used to have a friend who made this every year, but never wanted to fully divulge the recipe. Well, for the last several years I have tried a few different recipes, and melded them into this no-fail recipe for booze heaven. It is delicious, completely not good for you, and somehow makes you not mind the snow and frigid temperature so much.

Enjoy!

Brandy Slush
9 C boiling water, divided
8 tea bags (4 orange spice, 4 pomegranete fizz)
2 C sugar
1 (12 - oz) can frozen orange juice
1 (12 - oz) can frozen lemonade
2 C brandy
1/4 C Rose's sweetened lime juice

Pour 2 C of boiling water over tea bags, allow to steep for 10 minutes. Remove and discard the tea bags. Stir together the remaining 7 C of boiling water and 2 C of sugar, stirring until sugar is dissolved. Stir in tea mixture, sugar, OJ, lemonade, brandy and lime juice. Allow to cool at room temperature for 30 minutes. Freeze in an airtight container, at least 4 hours, or overnight depending on the temperature of your freezer.

Scoop frozen mixture into a glass (depending on how much you would like) and pour lemon-lime soda over the top until slushy.


Spicy Cheese Straws
Adapted from The Lee Brothers, Southern Cookbook

1 1/2 C grated sharp Wisconsin Cheddar
4 TB unsalted butter, softened and cut into pieces
2 TB unsalted butter, melted
3/4 C flour, plus more for dusting
1/2 tsp salt
1/2 tsp crushed red pepper flakes
1 TB heavy cream or milk
coarse sea salt

Preheat oven to 350.
In a food processor or mixer, combine cheese, flour salt, softened butter and pepper flakes and pulse or mix until the mixture looks like coarse crumbs. Add the heavy cream, and mix until the dough forms a ball.

On a lightly floured surface, roll out the dough into an 8 x 10 rectangle that is 1/8 inch thick. Use a a pizza cutter to cut into thin strips, no more than 1/3 inch wide. Carefully transfer to a baking sheet lined with parchment or a silpat. Brush with melted butter and sprinkle with sea salt if desired.

Bake on the middle rack for 15 minutes or just barely browned.  Allow to cool to room temperature and serve.

Decadent Chocolate Pecan Pie

I can already taste the turkey. I am salivating at the thought of the stuffing and the gravy. I'm dreaming of the potatoes and the creamed peas. I'm already saving room for dessert. Yes, it's that time of year. The 10 pounds of winter begins with Thanksgiving. I'm ready to kick it off with a dessert that will add two pounds alone. Decadent Chocolate Pecan Pie. Even if you're not a fan of pecan pie (which I'm not) you will swoon over this confection of chocolate, caramel and pecans topped off with sea salt and whipped cream. I am asked each year to make this pie, and each year it is remembered as better than the last.

Before I get into the recipe, I'm going to beg your indulgence. I want to take a few minutes to let my readers know why I am so joyous about this particular Thanksgiving. It's been a difficult year. My mother, who just turned 71 has had heart issues for the last 11 years. It began with a small heart attack, and has moved on to include 9 stents in her heart since that time. Early this year, I began to worry. I saw a change in her that scared me and shook my to my very core. Mom was not well. She was pale, tired alot and often short of breath. I think she was afraid to see her doctor. After consulting with my two brothers and my sister, we had an intervention of sorts. Well, Mom ended up at the cardiologists office within two days, and was immediately checked into Dean St. Mary in Madison, WI. What was supposed to be another stent quickly changed and she was scheduled for double bypass surgery. Well, surgery came, and ended up including a valve repair as well. Mom had a long recovery, including an exciting ambulance ride complete with lights and sirens. So, you could say that I am thankful this year. My Mom is well, and my Dad has another year of being cancer free.

To celebrate this milestone and Mom's birthday, the whole family got together for something we have never done before. Family portraits. If you live in the Madison area, I highly suggest that you hire local photographer, Erin Weberpal. Erin does an amazing job. Not only does she have a fantastic eye, but she is able to capture the personalities of young children in her photo's. I'm always amazed by her. Check Erin's mad skills out at her websitehttp://dontblinkbyerin.blogspot.com/or on facebookhttp://www.facebook.com/dontblinkbyerin

Another added joy this year was the surprise move of my nephew and his family back to WI. Jason and I were always very close growing up. After the two of us leaving WI and moving around, we are finally for the first time in 13 years living within an hour of each other again. To top my joy on this one, Jason has an amazing wife, Sarah, who I am so lucky to call my friend. Last but not least, their beautiful little daughter, my Great Niece, Reese. Our whole family is so happy to have them back. Now if we could just get my other nephew Josh and his new wife Justine to move a little closer to home, life would be about perfect.


Yes, life is good, all around. I have more blessings than sorrows, and more laughter than tears. I'm thankful for family and good friends. I'm thankful for the roof over my head and the food on my table. I'm thankful for the two little children that keep me busy all day. I'm thankful for a husband that sticks by my side in good times and in bad. I look all around me and see evidence of a loving and merciful God.


Thanks for letting me share my joy with you.


Decadent Chocolate Pecan Pie with Caramel and Sea Salt

For the pie:

1 1/2 C pecans
1 C semisweet chocolate chips
1 unbaked 9 inch pie shell
4 eggs, beaten
1/2 C sugar
1/2 C corn syrup
1/2 tsp vanilla
2 TB bourbon
pinch of salt

Preheat the oven to 375 degrees F.

Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool. Drizzle the caramel sauce over the pie and sprinkle with sea salt.

Caramel Sauce:

3/4 C sugar
2 TB water
1/2 tsp fresh lemon juice
1/2 C heavy cream
2 TB to 1/4 C whole milk

Combine the sugar, water, and lemon juice in a medium saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Boil without stirring until the mixture becomes a deep amber color, about 4 minutes, watching closely so it doesn't burn. Add cream slowly, as it will bubble up, whisk to combine, remove from the heat.

Add 2 TB of the milk, then add up to 2 more TB, until the desired consistency is reached. Allow to thicken slightly (this will thicken as it cools) and drizzle over the pie. Sprinkle with coarse sea salt.

Flourless Chocolate Cake

Ok, the illness has finally abated in my house.  Not a cough, sneeze or sniffle in sight.  To celebrate that, I had a girlfriend over Friday night for dinner, chit chat, wine and good food.  Of course, what is such a night without chocolate?  


When I was living in Minneapolis, our local co-op had an amazing bakery, which made a flourless chocolate cake.  I used to have dreams about this cake.  I had always assumed that this was some difficult feat meant only for the master baker.  I could not have been more wrong.  I opened up my America's Test Kitchen Family Cookbook, and was surprised to find an easy recipe.  Of course, everything from that book comes out delicious, but I just had to live on the wild side and change it up a bit.  The original recipe calls for semi-sweet chocolate.  Being the dark chocolate lover that I am, I put in some dark as well.  One word?  YUM!  It's like a truffle.  Oh, and if you want to really live it up, macerate some strawberries in Grand Marnier and serve them over the cake.  It gets no better than this.  

Flourless Chocolate Cake


Adapted from America's Test Kitchen Cookbook


3/4 pound semisweet chocolate
1/4 pound bittersweet chocolate
2 sticks unsalted butter, cut into 16 pieces
1/4 Cup strong coffee
8 large cold eggs


Adjust and oven rack to the lower middle position and heat to 325 degrees.  Lightly coat an 8 inch springform pan with vegetable spray, and cocoa powder (instead of flour) the pan.  Wrap the outside of the pan with at least 2 sheets of heavy duty foil, and set in a large roasting pan.  Bring a kettle of water to a boil.  


Heat the chocolate, butter and coffee together in a large bowl in the microwave, stirring often, until the mixture is melted and smooth, 1 to 3 minutes.  


Whip the eggs in a large bowl with an electric mixer on high speed until doubled in volume, 5 to 10 minutes.  Fold 1/3 of the egg mixture into the chocolate mixture using a rubber spatula until only a few streaks remain.  Add the rest of the eggs in 1/3 increments, until there are no streaks.  


Pour the batter into the prepared pan, inside the roasting pan.  Set the roasting pan on the oven rack, and pour in the boiling water until the water is halfway up the side of the cake pan.  Bake until the edges are just beginning to set, and a think glazed crust has formed on the surface, and an instant read thermometer inserted in the center halfway down reads 140 degrees, about 20 to 25 minutes.  


Carefully remove the springform pan from the water, bath and allow to cook on a wire rack, then cover with plastic wrap and refrigerate at least 2 hours.  


Run a paring knife around the edge of the cake, and then remove the cake from the springform pan.  

Garlic Bread Soup

There's a bug in my house.  No, I don't mean the creepy, crawly multi-legged bug.  Although, this one does creep.  It bit my son first, then my daughter, then crept up to my husband, bit him, and then reared it's ugly head to me.  It's a cold.  A low, down dirty rotten cold.  It has taken my house hostage, we are infested.  I have spent the last 3 days clinging to my bed, and jammies.  Today, I woke up with a little spark.  Not enough to get up and clean the toy tornado that has been going through the house unchecked for the past few days, but enough to make some chicken soup to cure what ails us.  Chicken soup?  I know, the title of this post is Garlic Bread Soup.  Well, it's both.  I love this soup.  It fills me up, it clears out my sinuses while I'm making it.  It's cheap.  It's easy, and it's comforting.  Tuck this recipe away for the day that you feel lousy, or the day that you want to impress somebody with your incredible soup making skills.  Really,  it's so easy, they'll never know.

A warning: for those of you who have texture issues, cannot stand crackers in your soup, or refuse to dip a bread roll in your soup, stop reading now.  Go find something else to make.  For the rest of you...

The key ingredient in this soup is the bread.  Be sure to use a good quality crusty bread.  I prefer to dry mine out in the oven after I have cut it, but this is not absolutely necessary if you are short on time.  However, if you do this, do not toast the bread, just dry it out.  Toasting will significantly change the flavor of this soup.  As will allowing the garlic to brown.  I cannot stress this enough!  Do NOT allow the garlic to brown. You will end up with a soup that has a burnt flavor to it.  I like to press my garlic, however, you can also mince it.  The idea is to release as much garlic flavor as possible.  If you don't like so much garlic, only put in half.  You'll still have excellent garlic flavor.  Also, if you prefer not to use so much stock, add 2 cups of water, and some bouillon.



Garlic Bread Soup

4 Cups crusty bread
3 TB extra virgin olive oil
8 garlic cloves, pressed or mashed, with 1/2 tsp salt
6 Cups chicken stock or broth
1 bay leaf
3 large eggs, beaten
salt and pepper to taste
parsley for garnish



Heat oil in  a medium saucepan over medium low heat until oil is hot, but not smoking.  Add the garlic, cook, stirring often until fragrant, but not browned, 3-5 minutes.

Add bread, stir to coat.  Stir in stock and bay leaf.  Season with salt and pepper.  Bring to a boil.  Reduce heat, simmer for 15 minutes.

Discard the bay leaf.  Stir in eggs.  Cook, stirring occasionally with a fork to break up the eggs, about 10 minutes.  Garnish with parsley if desired.

Minnesota Nice

A typical Minnesota/Wisconson Conversation:

"We gotta pot luck organized fer Sunday".

"I think I'll bring a casserole".

"Whatda' heck is a casserole"?

"You know, cream soups, meat, noodles and veg baked in rectangular dish. You don't know what a casserole is"?

"Oh, you mean a hot dish"!

Well folks, I've had that conversation. I lived in Minneapolis for 10 years. Shortly after moving there, this topic came up. I had never heard of a hot dish, and my co-worker had never heard of a casserole. Let me tell you, I learned quick, never to call it a casserole, and bow down to the fact that hot dish was invented by good Lutheran church basement ladies in order to feed the entire congregation on a budget. God Bless them! I can't tell you how many church basement cookbooks I was given up there. Each and every one of them loaded with cream soups, jello molds, and punch recipes created by silver haired ladies and taste tested by generations of families.

Minnesota is a nice place to live. It's loaded with history, good eats and lots of small town values. Any true Minnesotan will tell you that Minnesota Nice is real. You have to be nice because you may need someone to help shovel you out in the winter. Life there is steeped in tradition and history. One of the best traditions is good food. That has been carried through today in five star resturants, incredible pizza places, bars that serve the famous Juicy Lucy, and of course, those church basement recipes that bring us comfort and memories of our grandmothers. Minnesota Wild Rice Hot Dish is the Paul Bunyon of Hot Dish. Like the tall tale, something new is added every time it is passed along. There are countless recipes for this dish. Each has cream soups, poultry, and Wild Rice. I read so many of them, and created my own from multiple recipes, according to my own likes and dislikes. That's the beauty of it. You add and take away to make it your own, and pass it on to your grandchildren.

It is the best of Minnesota, distilled into a dish.

Thanks to my good neighbor, for sharing pictures of this dish.

Minnesota Wild Rice Hot Dish

Makes 2 Hot Dishes. One for you, and one for the neighbor who shoveled you out.

1# Mild Italian Sausage

3 Chicken Breasts

2 Cups Minnesota Wild Rice

1/2 Pound Portabella Mushrooms, sliced

1 Small Onion, minced

2 Cans Cream of Chicken Soup

2 Cans Cream of Mushroom Soup

1 tsp Rubbed Sage

1/2 tsp celery salt

1 tsp granulated garlic

4 TB melted butter

2 sleeves of TownHouse Crackers, smashed to smithereens

Brown sausage with the onions, until cooked through.  Add 3 shredded chicken breasts, coat well.  Mix in cream soups, sage, garlic, and celery salt.  Mix well.  Pour into a casserole dish.  Cover with crushed crackers, drizzle melted butter over crackers.  Bake at 375 until golden and bubbly.

Brown Sugar Cookies

Every Saturday, my husband and I sit down for a tradition that has lasted almost as long as our 10 year marriage.  We watch America's Test Kitchen.  This is often followed by a run to the grocery store for ingredients in order to make whatever it was they featured for the day.  Unfortunately, yesterday they made bread.  If you have read my previous post, you will realize immediately how my heart was crushed.  So, not one to wallow in bread making self pity, I searched their website for a cookie recipe and was elated to find Brown Sugar Cookies.  These are good.  They are really good.  They taste like a Heath bar.  I want to dip them in rich dark chocolate and put them in a sundae.

I did make one slight change to the recipe.  I added a teaspoon of maple syrup.  I just couldn't help myself.  I tasted the browned butter (which made me want to tell my husband I found a new love in life), and it just happened.  I'm sure that these cookies are incredible without it, but it will forever be an ingredient of this cookie in my world.

Brown Sugar Cookies
Recipe from America's Test Kitchen

Makes 2 Dozen Cookies

The most efficient way to bake these cookies is to portion and bake half of the dough. While the first batch is in the oven, the remaining dough can be prepared for baking. Avoid using a nonstick skillet to brown the butter. The dark color of the nonstick coating makes it difficult to gauge when the butter is sufficiently browned. Use fresh brown sugar, as older (read: harder and drier) brown sugar will make the cookies too dry.

INGREDIENTS

• 14tablespoons unsalted butter (1 3/4 sticks)
• 1/4cup granulated sugar (about 1 3/4 ounces)
• 2cups packed dark brown sugar (14 ounces)
• 2cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)
• 1/2teaspoon baking soda
• 1/4teaspoon baking powder
• 1/2teaspoon table salt
• 1large egg
• 1large egg yolk
• 1tablespoon vanilla extract
• 
  

INSTRUCTIONS

• 1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.
• 2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.
• 3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
• 4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)
• 

• 5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake.
• 6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

No Knead Bread

My husband and I spent the past weekend in the Twin Cities visiting friends. Needless to say, I'm a little tired this week. I don't feel like doing much cooking yet, and until I get the energy back to make a big meal, we're eating out of the freezer. It's cold out, and I am hungry for some french onion soup. Luckily, I was inspired a month or so ago to make soups and freeze them for future use. Now, here's the deal. I don't like french onion soup. However, I LOVE baked french onion soup. Especially that wonderful crouton that floats on top smothered with gruyere and parmesan. Well, if I'm going to have baked french onion, I need bread.

Now, bread baking and I don't get along. I grew up working in a bakery. Our relationship should be a harmonious one filled with butter and sprinkles of cheese. Nope. Bread doesn't like me. What wonderfully risen rolls and breads I make, only to see them fall flat as pancakes in the oven. Maybe I should have paid more attention to making bread than wedding cakes. I digress. I have finally found a bread recipe that even I cannot ruin. A bread recipe that is so easy I let my four year old make it with me. No Knead Bread. This recipe is courtesy of the Sullivan Street Bakery in NYC. This bread has a thin, hard crust and spongy interior. It will be love at first warm buttered bite. It will be delicious in my baked french onion. If you can control yourself from eating the entire loaf while it's warm, you will have fantastic grilled sandwiches on this bread.

By the way, this bread sings. When you take it out of the oven, listen to the hiss and crackles as it cools.

No Knead Bread

Courtesy of Sullivan Street Bakery, NYC

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Tomato and Sausage Risotto

The weather is turning colder. That calls for something hearty. This dish isn't just hearty. It's stick to your ribs, cold weather comfort food. It's Tomato and Sausage Risotto. Creamy, cheesy, velvety comfort food that you want to cook up and eat in your favorite pajama's in front of the TV.

Now, I know some of you may think that risotto is just a bit daunting of a task. It's not. It's so easy. Risotto is all about time. Taking your time and working slowly. This dish takes about an hour to make, but oh, it's worth the wait. Pair it with some Deep Roots Red from Northleaf Winery in Milton.

Just a side note about cooking with wine. An excellent rule of thumb is that if it's good enough to drink, it's great to cook with. If you're not a wine drinker, or you are looking for a dry white to keep in the pantry for cooking, Gallo Dry Vermouth works well. America's Test Kitchen recommended it as a shelf stable dry white. If you're a still a bit skeptical, I have two words for you. Julia Child. Yes, if the queen of all cooks swore by it, then you know it's gonna be good.

Tomato and Sausage Risotto

Recipe adapted from Martha Stewart Everyday Food, November 2006

Serves 4

2 cans (14 ounces) diced tomates with garlic and basil

1 Tb olive oil

1 pound mild or sweet ground italian sausage

1 small onion, finely chopped

coarse salt and ground pepper

1 c Aroborio rice

1/2 c dry white wine

1 bunch fresh spinach (about 7 cups)

1/2 c grated parmesan cheese, plus more for serving (0ptional)

2 Tb butter

1 Tsp crushed red pepper flakes

In a small saucepan, combine tomatoes in their juices with 3 cups of water. Add red pepper flakes. Bring to a simmer, and keep warm over low heat.

In a medium saucepan, heat the oil over medium heat until shimmering, but not smoking. Add sausage and onion. Cook until onion is soft and sausage has browned. Add rice , stirring to coat it well. Add white wine and stir until absorbed. Add 2 cups of hot tomatoe mixture to the rice and sausage. Simmer over medium-low heat, stirring occasionally until absorbed. Continue adding the tomato mixture, one cup at a time, waiting for one cup to be absorbed before adding the the next. Stir occasionally until the rice is creamy and tender, about 30 minutes.

Salt and pepper to taste. Remove pan from heat. Stir in spinach, parmesan and butter. Serve immediately. Sprinkle with parmesan for serving if desired.

Sour Cream Apple Pie

Each year, we pack up the kids and head to a local apple orchard. I love picking my own. I can mix up bags of apples for pies, crisps, tarts and of course, my kids eat them like candy. We usually go in the morning, pick a bushel, buy some fresh cider and anything else that strikes our fancy. Then we pile in the car with our loot, all of us sampling a freshly picked apple. That afternoon something takes over my house. You guessed it, the smell of apples, maybe some cinnamon, a bit of sugar, and we are all drooling by supper. Which leads me to a pie that is so delicious, it is the grande dame of pies. The Sour Cream Apple Pie! It's custardy, it's cinnamon and nutmegy, it's creamy, it's appley, it's just plain yummy! I've made this pie for several years now, always in the fall, always after a trip to the orchard. The first time I made this, I looked up a few recipes, and didn't find one that was quite what I was imagining. So, I did the only sensible thing, and took the best parts of each recipe, added enough apples for two pies, and of course threw in some Penzey's Apple Pie Spice. What I ended up with is delectable. I hope you enjoy it too.

Sour Cream Apple Pie

Makes 2-9 inch pies

Filling

1 1/2 c. sour cream

2/3 c. granulated sugar

1/4 tsp salt

2 tsp vanilla

2 large eggs

4 Tb. flour

10 mixed baking apples, peeled, cored and sliced

Topping

6 Tb. salted butter, softened

2/3 c. granulated sugar

3 tsp. cinnamon

4 Tb. flour

Preheat oven to 350 degrees.

Place your favorite pie crust (either homemade or pre-made) into a 9 inch pie plate, and place in the refrigerator until you are ready to fill.

In a large bowl, whisk together the sour cream, sugar, salt, eggs, flour, pie spice and vanilla until the mixture is smooth. Add the apples, and fold with a spatula until the apples are coated.

In a small bowl, mix together the topping ingredients until well blended.

Spoon the filling into your chilled pie crusts, and pour the excess liquid over the top, dividing everything evenly between the two pies. Crumble the topping over the pies. Bake for 1 1/2 hours. Cover with foil for the last half hour to prevent the topping and crust from burning. Transfer to a rack, and allow to cool completely before serving.

Fall in Wisconsin

Few things spark my childhood memories like the Fall Season. I grew up in the country, surrounded by fields of corn, woods full of maple trees, and ancient oaks. The long summer months would wax and wane, until one morning you would wake up to a barely perceptible scent in the air. Somewhat sharp, spicy, smoky even, tempered by the cool crisp air. The humidity was gone, along with the mosquitoes. You might go outside and notice a maple tree beginning to turn yellow or red. In a few weeks, mother nature would put on show like no other. Brilliant orange sunsets setting the horizon on fire, swaths of color cutting into the green of the woods, cool gentle rains lulling you into peaceful slumber. Yes, fall had definitely arrived.

I love this season more than any other time of year. There is something so wonderful about tucking your garden into bed for the winter, gathering apples from the orchard, burning leaves, and finding that one perfect pumpkin for the porch. Yes, fall is here. The farmers are busy harvesting the fields, the straw is golden, the leaves are starting to come down, and my kids are waiting patiently for me to make a pile they can jump and play in.

I live in Wisconsin. I love the weather here, the seasonal changes that only the midwest can offer. I cannot imagine why people live in California or Florida. I'm sure it's nice in the winter when it's 20 below, but that is the only amenity it affords me. I'm a mid-westerner, born and bred. Life here is small town, simple and easy. Sure, we have our problems, but we also have so many joys and blessings. This falls season, I count mine. One is four, and one is two. Both of them are wearing flannel jammies because it's cool out. My other blessing is sitting in front of fire he built, waiting patiently for me to put on a jacket and join him for some quiet time. I hope that my readers enjoy this season as much as I do. I hope you smile when you bite into that first honeycrisp apple, or when you find yourself thinking of Linus at the pumpkin patch, and checking it's sincerity.

Happy Fall, Everyone!