And this right here is one of the numerous reasons I will not give up, give in, or give out to a lousy attitude, empty wallet, or pure D. exhaustion. This is my almost 9  month old grandaughter, Bells. Short for Isabella Jordan.

I am determined to pick up the pace this next week. I have been falling behind in posts and articles and my house looks like  a tornado hit it AFTER a tsumnami and a hurricane blew through. Seriously.

So where are you and how are you in your Christmas preparations? Whatever point you are at you need to stop, take a deep breath and remember what Christmas really is all about.

Ready for some blogsurfing?

1. Crank it up with Bon Appetit blog and their Baking Play List. Need some tunes to stir by? Here they are.
2. Lori’s Red Velvet Shortbread Cookies
3. Judy’s Pecan Lace Sandwich Cookies with Orange Buttercream
4. Smores Cheesecake Bars
5. What Does Eating Local Really Mean?
6. YeastSpotting: Holiday Edition
7. Chocolate Caramel Bars
8. Candy Cane Macarons
9. Awesome gift idea, The Blogger Aid Cookbook
10. Make your own Marzipan

thats it for this week! I am in just under the wire. It is still Saturday in Texas, folks.

image: Erin Audet Myers, collection of Marye Audet

Post from: Baking Delights

These are perfect for a breakfast, brunch, or snack. Moist, dense and spicy; pumpkin muffins are autumn in a hand-held package.

Next week is PUMPKIN WEEK on Baking Delights! If you ever wondered:

• How to turn a whole pumpkin into a pie
• Which pumpkins can be used for cooking
• What can I make besides pie with pumpkin..
• How can I use the seeds?

As well as some awesome recipes, including something special I am developing as we speak…well you will definitely want to check back. Between now and then, though, here is a pumpkin recipe to whet your appetite!

Yes..these really were that rich color!  If you would rather a bread than muffins try this Pumpkin Pecan Quick Bread.

Pumpkin Browned Butter Muffins

• 1 cup sugar
• 1 cup brown sugar
• 2/3 cup butter
• 3 eggs
• 2 cups  pumpkin puree (homemade is best but canned will work..not pre -prepared pie filling)
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon ground chipotle, optional (but awesome)
• 2 tablespoons finely minced candied ginger, optional
• 1 teaspoon salt
• 1 cup chopped nuts, optional
• Cinnamon and sugar mixture for sprinkling the tops

1. Preheat oven to 400F
2. Melt butter over medium heat, stirring constantly. Stir until it reaches a golden brown color – remove from heat and set aside to cool
3. Place silicon muffin cups in muffin pan or grease muffin tins lightly
4. Mix dry ingredients and set aside
5. Beat sugars and eggs until light and fluffy
6. Slowly add cooled browned butter
7. Beat in pumpkin puree
8. Stir in dry ingredients until well blended
9. Quickly stir in nuts and candied ginger
10. Spoon into muffin cups and sprinkle tops with cinnamon and sugar
11. Bake for 20 minutes or until done
12. Cool slightly before removing from the pan

Makes 12-16 depending on size

images:marye audet

Post from: Baking Delights

If you are eating that stuff stop it. Stop it now. You will end up glowing in the dark and if we ever get attacked by zombies they will find you first. Reason #106 NOT to eat weird food. Besides, in the same amount of time..or close to it you could be eating this:

These are serious nachos. The real thing. Tex-Mex at its absolute best. And it is an easy nacho recipe. Here’s a secret. ALL nacho recipes are easy! You can either broil or bake nachos. Leave off the chicken and you have a vegetarian nachos recipe.

Cubes of chicken breast are sauteed until golden and then simmered in a chipotle-adobo with cilantro, cumin, onion, and garlic.  While that party is going on corn tortillas are being transformed into slices of fresh, hot, crunchiness… Into the oven for a few minutes and …

Yep. Right there with ya.

Nachos are an inexpensive lunch or quick dinner, and kids will eat them because they are chips. When you fry the chips yourself, and use real cheese…well the difference is amazing. And I will tell you a secret…Lean in now….closer…

Do you see it? Yes it is. Yellow crookneck squash. You could use zucchini as well. Just chop it up a little smaller than the chicken and simmer it with the adobo.

I know, right? Brilliant.

This is very spicy. If your family doesn’t do spicy so well you will want to cut back on the amount of adobo and chipotle, and probably cut the jalapenos out all together.

Spicy Chicken Nachos

• 1/2 lb of corn tortillas cut in wedges
• Peanut oil for deep frying (you can substitute, this is my preference)
• Olive oil for saute pan
• 2 boneless chicken breasts, cut in cubes
• 3 tablespoons of chipotle in adobo (or less)
• 1 jalapeno, chopped
• 2 cups cubed yellow squash
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1/4 cup fresh cilantro, chopped
• 1/4 cup chicken stock
• 2 cups organic, dark red kidney beans, cooked (you cn use pinto, black beans, or what you like)
• 2 cups shredded cheddar, Monterey Jack, colby or a mixture of your favorites
• Salsa, tomatoes, lettuce, avocado,cilantro etc. as you like.
• Sour cream

1. Preheat the oil in a deep fryer to 370F
2. Saute chicken in a little olive oil until it starts to turn golden. Add onion, squash, peppers, and garlic and saute about three minutes.
3. Add the chicken broth, cumin, and  adobo/chipotle mixture. Chop and mash the chipotles as you go. Add the cilantro.
4. Simmer until the chicken is done and the stock has evaporated. Do not let it go dry.
5. Stir in the beans.
6. Set aside.
7. Fry the tortillas until golden and crisp. Drain and place on cookie sheet in a single layer.
8. Using a slotted spoon, spoon chicken mixture over the tortilla chips as evenly as you can.
9. Sprinkle with cheese
10. Broil on high until cheese melts
11. Serve immediately, topping with tomatoes and other toppings of choice.

Serves 8

Post from: Baking Delights

Now, usually I make potato chips homemade.. I admit to being a bit of a chip snob. But..seriously, you have to try these Kettle Spicy Thai Chips.

They are full of flavor. Chile, ginger, lime?, not sure but the flavor is intense.  These chips are grab some ice water spicy and the flavor just spreads in waves throughout your mouth.  They are crisp, not greasy, and the texture is perfect.   These chips are definitely worth getting, especially if you like spicy food.

images: marye audet

Post from: Baking Delights

While many of you may not think of cheese flautas as being basic they are a fantastic easier-than-you-think addition to your cooking repertoire.

They go together in minutes, nearly everyone loves them, and the filling variations are endless; cheese, cheese and chile, cheese and chicken, chicken and chile, left over beef, taco..the list is endless and can end up with such interesting variations as brie, chipotle, and pecan…or mushroom and parmesan…

You can have your own Mexican Restaurant at home.

If you aren’t hooked yet, then consider that they can be everything from an appetizer, to a snack…main course to dessert (can you imagine pecan praline flautas with cinnamon ice cream?)  There ya go..now you’re getting it!

The hardest thing about flautas is holding them together while they are frying.  There are a few ways to do it.  You can secure the rolls with toothpicks or you can hold them partially in the hot oil and wait for the heat to glue them together.  I use the latter method but I would suggest the toothpick method to use at first.

Some people use a layer of oil in the frying pan.  I prefer using the deep fryer, I think you get more consistent results.

So, here is the basic recipe. Use any variation that appeals to you.  If you have 15 minutes you have time to make these for dinner.

Cheese Flautas

8 ozs grated cheese

4 tbs canned chiles (or chipotle, or…)

12 corn tortillas

Deep fryer heated to 375F

Warm the tortillas in a microwave until they are pliable.  Keep them covered so they stay warm.  Place 1 tbs cheese and a sprinkle of the chiles down the center of the tortilla.  FOld in the ends and then roll so that the cheese is sealed inside.  Secure with toothpicks.

Repeat

*Tip: lower the basket slowly into the oil to keep them form unwrapping!

Fry a few at a time until crispy and golden.  Allow to drain, turn out on absorbent toweling and serve hot with salsa, queso, or ranch dip.

Need a bigger meal?

For a more substantial meal add Chicken Tortilla Soup , a salad, and finish with Sopapillas!

Is that all? You bet! That is it.  You can use any type of tortillas you like.  Breakfast, lunch or dinner…Slow food that is FAST!

image:marye audet

Post from: Baking Delights

Serious potato chips for the serious potato ho.

As usual, just like with all of the recipe roundups and challenged I am involved in,  I am getting in just under the wire…but when you taste these you will forgive me..oh yes you will.

First of all, if you have never made potato chips….it is time to get on the bus.  The homemade ones are so much better than anything you will find in a bag at the store unless you really like stale, oversalted, and chemical flavored.  These are hot, fresh, and spicy. Just what you would expect for this particular round up…right?  And just what you would expect from Duchess Grace.

It is best of you have an electric deep fryer.  You can do them on the stove with a candy/fryer thermometer but it is admittedly hard to keep the oil at just the right temp.  The fryer you just plug in, fill with oil, fry, turn off…and clean the oil once a month or oftener if you fry alot.

The best oil to fry with is peanut oil.  It is light, renders everythign crispy and delicious and has a high smoking point.  (Drunken Blogger, if you are reading please note that that said high smoking POINT not pot. )

If you are using organic potatoes then scrub them and dry them, no need to peel.  If your potatoes are not organic please peel them well.  Most of the toxins end up in that ‘thar skin. How many potatoes? How many can you eat?

I use a meat slicer set on #1 to slice the potatoes, the thinner the better.  Separate them out and let them dry a little while the oil heats up to 365.

Put the potato slices in the hot oil a few at a time, and stir them while they fry.  They will probably get more brown than the ones from the store do.. No worries…they are amazing.

When they are golden and crisp turn them out on a absorbent surface to drain and sprinkle them…with….:::are you ready?::::::: The McCormick Cinnamon Chipotle Rub.

Wow.  Just wow.  Sit back, and pose as the admiring looks are lavished upon you by your new admirers and fans.  As long as you have potatoes and the Chipotle Rub you wil have them…umm…eating out of your hand.

For more Potato Ho Recipes  get yourself over to Asthma Girl Cooks.

Images:MaryeAudet

Post from: Baking Delights

Sopapillas are wonderful, there is just no other way to say it…Hollow squares of fried dough, dusted with sugar, and served with honey to pour in the hollow middle part.  Every bite is sweet, and sticky, messy and incredible.

You have to serve them hot.  And you HAVE to eat all of them at that meal. You can’t save any for later.  Why? Because cold sopapillas are as disgusting as the fresh ones are good. Just. Don’t. Go. There.

Here in Texas they are often served as the dessert at the small Mom and Pop Mexican restaurants.  They are perfect because they are simple, inexpensive, and actually quite filling.  Did I mention delicious? Did I mention my addiction to them?

When you drop them in the fryer be sure not to crowd them and only do about 2 or 3 at a time depending on the size.  As soon as the float to the top start spooning the hot oil over them to make them puff even more.  Turn them once and take them out of the oil when they are golden.

Sopapillas

• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 4 tablespoons butter
• 1 1/2 cups warm water

Stir together the flour, baking powder, salt and shortening until it is crumbly. Stir in water and  mix until the dough is smooth.

Cover and let stand for 20 minutes for the gluten to relax.  Meanwhile heat the oil in a deep fryer to 375 degrees.

Roll out on floured board 1/8  thick. Cut into large-ish squares. Fry until golden brown on both sides. Drain.  Dust with confectioner’s sugar or granulated sugar and serve hot with honey to pour in the hollow centers.

Image:Marye Audet

Post from: Baking Delights

I don’t know if you remember that Chef Kyrie and I had been cooking out of the Ratatouille cookbook..I think April may have been the last time we did though. I have felt bad about not making more from HER cookbooks so I promised her she could choose a recipe and we would make it.

She chose escargot.

So…here you go, Chef Kyrie’s Escargot based on the recipe from the Ratatouille Cookbook

We made the mistake of making these for dinner. They are very time consuming and would be better made as a lunch or snack. By the time you make enough for 8 people it is past bedtime…. :/

Flour tortillas, cut off the rounded edges to make a square.

Cream cheese softened

deli black forest ham, sliced on a 1 setting

deli Havarti cheese, sliced on a 1

organic baby salad greens

gherkin pickle, sliced in half at an angle

chives

chopped walnuts if you like

warm the tortillas. Spread with softened cream cheese, the place some of the lettuce on top. Sprinkle with the walnuts. Lay on a slice of ham, then the Havarti.

Roll up tightly. Slice in 2 equal pieces to make the snail shell. Place a gherkin, cut side down, next to the “shell ” to make the head and neck. Poke holes in the top of the gherkin and slice cut chives for antennae. The antennae are actually the hardest part.

Make these with your kids..they really are fun..and worth the time you invest.

Image:MaryeAudet

Post from: Baking Delights

These cookies are a fantastic addition to tea, or coffee in the afternoon.  In fact, they are great for an after school snack. They are light, buttery, crumbly and everything I think shortbread should be.  I like them better than Lorna Doones and trust me, that is BIG.

They go together pretty fast, and they also freeze well if securely wrapped.  Be careful about what else is in the freezer, though, they can pick up off flavors due to the delicacy of the cookie.

I like to sprinkle sugar crystals on mine before baking..something like Sugar in the Raw works great due to the large size crystals. And the rustic flavor of the Sugar in the Raw goes especially well with these cookies.

The trick to making the best shortbread cookies is to make sure you don’t over mix  the dough. You don’t want to develop the gluten.

Sorry- yellow light from eco-friendly spiral bulbs…at least you know I am green, right?

The Best Maple Shortbread Cookies 

1 1/2 c flour

1/2 c cake flour

1 c powdered sugar

1 c unsalted butter

1 tsp maple flavor

1 tsp vanilla flavor

1/4 c sugar in the raw for sprinkling

Preheat oven to 350 and grease a 13×9x2 inch pan,

Combine flour, cake flour, powdered sugar, butter and flavorings. Mix at low speed until it forms a soft dough.

Turn the dough into the pan and press it evenly to fill the pan. Sprinkle with the Sugar in the Raw and press in gently.

Bake for 20-25 minutes, or until golden.  Cool slightly, cut in desired sized bars, and finish cooling.

My desired size in ONE but some people get as many as 32

Image:(c)MaryeAudet

Content:Marye Audet for Baking Delights 

Post from: Baking Delights

This was certainly a fun challenge. Little, 2 oz bites of cheesecake on a stick, dipped in chocolate and sprinkled with anything wonderful your heart could possibly desire. Some of the things I thought of (but did not necessarily have the ingredients for) are:

• edible glitter
• oreo crumbs
• chopped pistachios
• chopped pecans or walnuts
• chopped macadamias
• graham crumbs
• ‘nilla wafer crumbs
• grated chocolate
• grated white chocolate…

well you get the idea… I thought that these would be especially wonderful for a bridal shower or wedding dessert buffet. The cheesecake was straight forward and easy to make..no problems for me there. I think the hardest thing was waiting for the darn thing to chill enough to make the cheesecake balls!

As I noted below, I do not use crisco, so I used organic coconut oil instead.

Many thanks to the fantastic team of Elle ( Feeding My Enthusiasms) and Deborah ( Taste and Tell) for this fantastic challenge. And check out the Daring Bakers BlogRoll for more  cheesecake pops!

Cheesecake Pops

Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature

2 cups sugar

¼ cup all-purpose flour

¼ teaspoon salt

5 large eggs

2 egg yolks

2 teaspoons pure vanilla extract

¼ cup heavy cream

Boiling water as needed

Thirty to forty 8-inch lollipop sticks

1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionery coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)

2 tablespoons vegetable shortening *Note form Marye, I do not use vegetable shortening so I used organic coconut oil

(Note: White chocolate is harder to use this way, but not impossible)

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) – Optional

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionery chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve

Images (c)2008 Marye Audet

Content (c) Marye Audet for baking delights 

Post from: Baking Delights