Don't Make This Fabulous Chocolate Cake with Orange Cream Cheese Frosting! But, Do What I Tell You :)

I was so tired yesterday, I took a short nap after watching the Nutcracker Ballet with Sophie. After dozing for about 30 minutes, I shot up with a sudden urge to bake a cake!  Without a recipe in hand, I just threw together some ingredients and ended up with this! 

It was almost perfect :) 

Waste Not, Want, Not! Roast Those Turkey Bones for Stock!

Don't throw out the turkey bones...

This yummy bird can give you enough stock for half a winter! 
The trick is to brown it enough to make a super-rich glaze, that will intensify the flavors. 

Throw the lovely bird into the oven at 425-450, and roast 30-45 minutes, until the bones are brown and juices dripping all over bottom of the pan. You can roast longer, depending on the size of the bird.

  The longer it roasts and the browner the juice, the better it is! 

Let cool and throw all of the bones and the juices-scraping the bottom, into a (very) large pot.  

Cover with water and then boil the dickens out of it, and simmer for hours. 

Strain out bones and skin and meat. Freeze in plastic containers, for soup stock.

Later, add veggies, herbs, and spices to taste when you reheat for soups and more :) 

My favorites to add include: onion, garlic, thyme, rosemary, lemon, celery,
 curry, sea salt, and black peppercorns.  

Allow stock and ingredients to simmer on low for 2-3 hours and strain. 

Waste not, Want not! 
xoxo

Bag the Canned Cranberries! Make This Beautiful Cranberry Conserve in 15 Minutes!

Super easy, fresh and filled with chunky fruit...everyone loves it! 

This picture is before cooking, so you can see all of the beautiful fruit. 

Take a Bath, Turkey!

There is much to be thankful for, this year. 

Including, the fact that I did not drop 

my wet bird, nor tip over the brining-bin on my kitchen's wood floor. 

Getting a wet 25 pound bird and a bin full of water into the garage 

is no easy task! 

Especially, when my husband is out of town and my eight-year-old son is my aide. 

But, with the use of a towel as a slider, and a little prayer, we did it! 

I learned about brining from Martha Stewart, of course, and have used her recipe for years, with modifications, to create a tender and juicy bird with great depth in flavor. 

If you wish to try it this year...my recipe is below. 

Happy Thanksgiving! 

Brine Recipe: 

1 Turkey, rinsed, patted dry, neck and giblets reserved (optional)

1 Large, Clean bucket or bin-large enough to hold turkey and water to cover

1 1/2 cups salt-course if possible

1 cup sugar

3 bay leaves

2 tbsp coriander or coriander seeds

2 tbsp black peppercorns

1 tsp fennel seeds

1 bottle of Reisling or other white whine

2 medium onions

6 garlic cloves-crushed

1 bunch of fresh thyme

1 bunch of rosemary

Bring 1 quart of water, and all ingredients to boil on the stove, stirring until salt is dissolved. Let cool 5 minutes.  

After rinsing and drying turkey place in clean or cooking bag-lined bucket. Add the hot water mixture from the pan and add additional water, enough to cover the bird fully.  If necessary, weigh the bird down with a plate to keep it submerged. 

Place in refrigerator, or add ice as necessary to keep bird at 40degrees.

***

Dreamy Oatmeal, Chocolate, Cranberry Bars! Warm & Gooey!

So these were a last-minute throw-together recipe at 10pm, the night before my daughter Sophie's pre-school Halloween party.  The great thing about working with food on a regular basis, is that you can usually discern how things will taste, before you even make them.  That makes it easy to come up with new and wonderful flavor combinations!

Her teachers loved them...and also, I packed up a few bars and sent to my son's lovely 3rd grade teacher, and she stopped me after school to say how much she loved them :) and could she have the recipe?  Of course! Good women- ALWAYS SHARE!! :) 

BAR COOKIES are SO EASY!  It saves you the time of placing each cookie and the pan AND eliminates edge burning, leaving a soft and semi-moist cookie-without dry edges! It's a winner all the way around! 
Recipe to follow: 

Dreamy Oatmeal, Chocolate, Cranberry Bars

Ingredients: 

• 2 cup all purpose flour (can use whole grain) 
• 3 cups uncooked whole oats (not instant)
• 1 cup brown sugar
• 1 cup white sugar
• 1/2 cup butter-softened
• 2 eggs-room temp
• 1 tsp baking soda
• 1 tsp vanilla extract-not imitation
• 1/2 cup organic vegetable shortening
• 12 oz semi-sweet chocolate chips or chopped baking chocolate
• 2 cups dried cranberries

Directions:  

Using hand or stand mixer, beat butter, shortening, and both sugars until creamy; add eggs one at a time; add vanilla extract; and beat until mixed-approximately 1 minute. 

In a separate bowl, combine flour, oats, baking soda, and sift together with hand whisk. Slowly, add flour mixture in small batches to wet ingredients and beat on low, until combined. Add in chocolate and cranberries and mix just enough to get evenly distributed throughout batter. 

Spread out mixture in parchment (or wax) lined 9 x 13 baking pan. Keep batter away from edges of pan just a bit, as it will spread out and puff up over sides while baking.  

Bake for 25-30 minutes, until the edges are golden brown and sides look firm.  Okay to have center appear wet.  Remove from the pan and allow to sit at room temperature on counter. Batter will continue to cook for a few, and then cool down.  Wait until almost completely cool to cut into desired size.  Recommended: 1x2" bars. These are nice and rich in flavor, and heavy with oatmeal. Great for breakfast and with coffee, too! 

Enjoy!!

From Teri and Sophie, with Love...

XOXO 

$25,000 Sandwich Cookie Contest! Link Here!

There is nothing more fun to avid, Mommy-bakers than a great contest with great prizes! 

This one is just beginning...entries due by January 2, 2013.  

See you there!! 

 XOXO  

Click HERE for Chocolate Adventures Entry Page 

White Bean Chicken Chili & Honey Corn Bread-My Recipe for the Perfect Saturday in Fall, Meal!

Chicken Chili Recipe: 

Ingredients: 

• 1 lb raw chicken (deboned), chopped.  
• 1 12-16oz bag of beans-prefer white/navy (may use canned-skip soaking process)
• 4 large carrots, chopped
• 1 large onion, chopped
• 4 cups kale or other greens, chopped
• 2 cloves garlic, smash, peel, chop
• 1/4 cup chili powder
• 3 Tbsp Cumin
• 2 tsp paprika (cayenne or other pepper, optional) 
• Salt (preferable Sea Salt-for better quality and flavor) to taste. I use approximately 1 1/2 tbsp per large pot. Yum! 

Directions: 

 Follow soaking instructions on bean package. When beans are ready, strain out and pour into large stock pan.  Fill pan with water, to cover beans over 1".  Cover pan. Bring to a boil and turn down to Medium heat for 15 minutes. Add chicken and all vegetables. Stir in spices. Turn heat down to Low and simmer until beans and chicken are tender (approximately 2 hours). Stir, occasionally.**Salt! If you use Sea Salt you do not have to worry so much about salt intake, as it is much healthier for you and we need salt! 

Tips:

I do not recommend using canned chicken! It will lack the depth of flavor that fresh chicken brings. To add even MORE flavor, you could also boil the chicken ahead of time, remove chicken, strain, and return chicken to the pan (removing any bones, first).  Then, use that stock to start your chili. **Do not hyper-boil your beans. Be sure to follow the heat and timing directions. If you cook beans to hot/quickly, they may disintegrate.     

Honey Corn Bread:

Ingredients: 

• 2 cups corn meal
• 1 cup white flour (can substitute rice flour + 1/2 tsp addtl baking powder) 
• 1 1/2 cup milk
• 2 eggs-unbeaten
• 4 tsp baking powder
• 1/4 tsp Salt (Sea Salt, preferably)
• 4 tsp honey
• 1 tsp vanilla extract (real, not imitation!)
• 1/4 tsp nutmeg
• 1/2 stick butter-for serving
• Additional honey-for serving

Directions: 

Preheat oven to 425 degrees. Butter bottom and sides of 9 x 12" glass pan. In large bowl, whisk together all dry ingredients.  Then, add all wet ingredients to the bowl. Stir, GENTLY, just until mixed. Pour batter into pan and bake at 425 degrees for 25-28 minutes.  Remove from oven when sides are slightly brown and a toothpick inserted in center, comes out clean.  While hot, place pats of butter on top and swipe around until melted in the cracks.  Top with honey to serve.  After cooled, covered and store in refrigerator 3 days. 

Tips: 

Using a glass pan will help to prevent burning on the sides. Do not beat eggs, just fold into the batter with a spoon when adding to the wet ingredients. Don't overcook...dry corn bread will fall right apart. Serve warm.

**Enjoy**