My macaron fever has not died down one little bit.  In fact, the opposite seems to be happening.  With each new batch I try, the more comfortable I become with these sometimes temperamental cookies, and the more I find myself wanting to make them.  I’m constantly thinking of which flavor combination to try next.  This particular combination occurred to me while I was thinking of spring-inspired treats.  I adore little flecks of vanilla bean in just about any dessert, and in a macaron shell it makes my heart pitter-patter.  Sandwiched with a jewel-toned raspberry filling, the combination is one I just couldn’t resist.

One important thing to know is that because the fruit filling has a lot more moisture than a standard buttercream or frosting that often fills macarons, it will effect the texture of the cookie the longer they are assembled.  I learned this the hard way, by coming downstairs the morning after I made these beauties to find that all the leftover cookies had taken on a less than appealing mushy texture.  And yes, I was going to have one for breakfast – can you blame me?  The moral of the story is to fill just before serving…or eat all the macarons, pronto!

Quick housekeeping note: Thank you SO MUCH to all who entered the Earth Day giveaways.  It was truly heartening to read all of the efforts, small and large, that my readers are making to help nurture our environment.  It makes me so proud to “know” you all!  If you looking for more changes you can make, I urge you to go back to the Earth Day post and read through the comments.  There are some fantastic suggestions and I am so inspired!  As for the winners, here they are:

The sets of RuMe bags go to:
Carolyn, who said, “I bring my own PBA-free Nalgene bottle every where I go so I never have to drink bottled drink. I’ve also started using cloth napkins and reusable rags for cleaning to eliminate paper towel waste. Any my big change for the year – I now ride the bus to work! Saves a LOT of gas, even though I don’t live that far from the office. Who knew?”

Julie, who said, “I just joined a CSA! I can’t wait for my first box! I also always use refilable water bottles and reusable bags. But my current ones are totally dingy and I could really use a new set.”

The Green B.E.A.N. Delivery gift certificates go to:
Amanda, who said, “In my home, we do a lot of recycling as far as paper, cans and glasses. We also always use our resueable shopping bags whenever possible. We have a nice garden in the summer (since weather in Indy in the winter is unbaearable) which helps us use lots of fresh produce, YUM! It would be AWESOME to win the Green Bean Giveaway, I have been wanting to try a service like this for a while.”

Kim, who said, “We started a compost pile last year and are joining our first CSA this year. I also use reusable grocery bags and recycle paper. I also use reusable water bottles. I’m excited because I just got a fuel-efficient car and can stack my errands to all be done at once while using less gas at the same time! I’m an Indy reader and would love the Green B.E.A.N. delivery!”

Vanilla Bean Macarons with Raspberry Filling
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Yield: about 2 dozen sandwich cookies
Ingredients:
For the macarons:*
110 grams almonds (blanched or slivered)
200 grams confectioners’ sugar
100 grams egg whites, aged at room temperature for 12-24 hours
1 vanilla bean, split lengthwise
¼ tsp. vanilla extract (optional)
50 grams granulated sugar

For the filling:
8 oz. frozen raspberries, thawed
3 tbsp. granulated sugar
1½ tbsp. cornstarch
½ tsp. lemon juice

*Note: All of the measurements for this recipe are listed by weight.  A kitchen scale is necessary for making macarons.  Attempting to make these by volume measure would likely be a waste of time and ingredients, so volume measurements are not provided.

Directions:
To make the macarons, pulse the almonds and confectioners’ sugar in the bowl of a food processor until finely ground and well blended.  In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy.  Scrape the seeds from the vanilla bean pod into the mixing bowl.  Gradually add the granulated sugar and continue beating until a smooth, shiny meringue with stiff peaks forms.  Blend in the vanilla extract, if using.  Add the ground almond mixture to the bowl with the meringue and quickly but gently fold together using a wide rubber spatula until no streaks remain.  You want to achieve a thick batter that ribbons or flows from the spatula when lifted.

Line two baking sheets with silicone baking mats.  Transfer the batter to a piping bag fitted with a plain wide round tip.  Pipe into small rounds on the prepared baking sheets (each round should be about 1-1½ inches in diameter), spaced about 1 inch apart.  Let sit at room temperature for about an hour to develop a hard shell.

Preheat the oven to 300˚F.  Bake for 12-18 minutes, depending on size.  (Baking time can vary widely due to humidity and other factors of your kitchen environment.  To test whether or not the cookies are done, let cool for a minute until cool enough to touch.  Carefully attempt to remove one shell from the silpat.  If it cracks at all or does not remain intact, continue to bake until one is removed intact.)  Transfer the pans to a wire cooling rack and let cool completely before moving the cookies.

To make the filling, drain the thawed raspberries, reserving the liquid in a liquid measuring cup.  Add enough water to equal ½ cup plus 2 tablespoons.  In a small saucepan over medium-high heat, combine the liquid, sugar, cornstarch and lemon juice.  Mix well.  Heat, stirring occasionally, until the mixture boils and thickens.  Remove from the heat and allow to cool completely.  Stir the raspberries into the cooled mixture.  (Depending on the texture of the filling you want, you can smash the berries or leave them chunky.  You can also strain through a mesh sieve to remove the seeds if desired.)  Transfer to the refrigerator to chill the filling.  It will thicken as it cools.

When you are ready to serve the cookies, match them up by size.  Pipe a small dollop of raspberry filling onto the flat side of one cookie of each pair.  Sandwich together with the remaining cookie, pushing the filling to the edges.  Serve within 6-8 hours.  If not filling immediately, store the shells in an airtight container.

Source: cookies adapted from Confections of a Foodie Bride and Tartlette, filling from Wilton

This recipe is one that has been circulating the blogosphere for quite a while now.  I first saw it on my friend Nikki’s blog, and I’ll admit that back then, I kind of laughed about it and continued on.  To me, taquitos were a packaged food from the freezer aisle of the grocery store.  Ben would always want to buy them, I would always refuse…it became kind of a joke between us.  One day I finally caved and he was pretty excited to have them all to himself since I wasn’t interested.  I don’t think they quite lived up to his expectations though because he didn’t ask for them as much after that.  So when I saw this recipe I thought eh, whatever, and moved right along.  But then I started seeing it pop up all over the place and thought maybe they were better than their store-bought counterparts – they must have been to deserve all the hype.

You know where this is going…I made them.  We loved them.  In particular, Andrew reeeally loved them.  He ate as much as I did that night for dinner, and the next night with the leftovers.  The filling is a very basic mixture that is definitely a great foundation for additional mix-ins you might enjoy.  I am thinking about adding black beans, corn and maybe some roasted red peppers to the mix.  Not only will it up the nutritional value, it will help stretch the amount of filling farther, meaning more taquitos for everyone – hooray!  A definite bonus about this recipe is that the taquitos can be assembled, frozen and then baked from the freezer, making them ideal for a quick dinner or as a party food that you can make well in advance to cut down on day-of prep.  In fact I’m making the food for my brother’s graduation party next week and these will be making an appearance.  I can also see these being very popular come football season.  Enjoy!

Creamy Chicken Taquitos
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Yield: about 12 taquitos
Ingredients:
3 oz. cream cheese, softened
¼ cup salsa
1 tbsp. freshly squeezed lime juice
1 tsp. chili powder
½ tsp. cumin
½ tsp. onion powder
2 cloves garlic, minced
3 tbsp. chopped cilantro
1-2 green onions, chopped
2 cups shredded cooked chicken
1 cup shredded Mexican cheese (cheddar, pepper jack, etc. would also be good)
10-12 6-inch flour tortillas
Cooking spray
Kosher salt

Directions:
Preheat the oven to 425˚ F.  Line a baking sheet with a silicone mat or parchment paper.

In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese.  Mix thoroughly until well combined.

Briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-3o seconds.  Place a tortilla on a work surface.  Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla.  Roll the tortilla up tightly around the filling.  Place seam-side down on a baking sheet.  Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet.  Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt.  (You may be tempted to skip the sprinkle of salt, but it really adds a nice touch.)

(To freeze before baking, transfer the baking sheet to the freezer and chill the assembled taquitos 30-60 minutes.  Transfer to a freezer-safe container or plastic bag.  To bake from the freezer, simply add a few additional minutes to the original baking time, until the filling is warmed through.)

Bake 15-20 minutes, until crisp and golden brown.   Serve with sour cream and salsa, if desired.

Source: Pennies on a Platter, originally from Our Best Bites

This recipe most definitely falls under the category of “home run” in my kitchen.  I first had a similar dish while at a restaurant in my hometown a few months ago.  It is something I probably wouldn’t have even ordered on my own, but it is one of my dad’s favorite restaurants and he recommended the appetizer to me.  A ball of goat cheese with a Parmesan coating surrounded by a pool of brilliant green basil oil.  Our entire meal was wonderful but the appetizer was the thing that really stood out to me.  For months afterward, I couldn’t stop thinking about it and I wanted to try making it but I was worried it wouldn’t live up to my memory.  It was like an itch I couldn’t scratch.  Finally I got tired of just thinking about it and decided to do something about it.  I fully expected to end up making multiple renditions and tweaks but surprisingly, it came out just as I wanted on the first try.  I am embarrassed to admit how much of this I enjoyed for my afternoon snack that day, but I will say that I effectively ruined my dinner :)

If you have bought goat cheese before, you may know that it can vary widely in texture and firmness.  I recommend a semi-firm variety for this recipe, keeping in mind that you need to shape it into a ball.  The step of blanching the basil is meant to help preserve the bright green color in the oil.  Though certainly not a requirement, it makes for a stunning presentation.  The smooth and tangy goat cheese pairs nicely with the subtly sweet basil oil for an appetizer that is both beautiful and tough to resist.

Parmesan-Crusted Goat Cheese with Basil Oil
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Ingredients:
For the goat cheese:
½ oz. Parmesan cheese
¼ cup panko
Freshly ground pepper
4 oz. semi-firm plain goat cheese
1 clove garlic
¼ tsp. coarse salt, plus more to taste

For the basil oil:
¼ cup fresh basil leaves
1 clove garlic
¼ cup extra-virgin olive oil

Baguette slices, for serving

Directions:
Place the Parmesan in the bowl of a food processor.  Pulse until finely ground.  Add the panko to the bowl and pulse a few more times so the cheese and crumbs have an even, fine texture.  Season with freshly ground pepper to taste.  Transfer to a shallow plate or bowl.  Wipe out the bowl of the food processor.

Place the goat cheese in a small bowl.  Finely mince the garlic.  Sprinkle the salt over the minced garlic and smash the mixture together with a fork or the side of a chef’s knife until it forms a paste.  Add the garlic paste to the bowl with the goat cheese and season with salt and pepper to taste.  Stir the mixture together until smooth and well blended.  Form the goat cheese mixture into a round ball.  Roll the ball in the Parmesan-panko mixture until well coated.  Cover in plastic wrap and refrigerate.

To make the basil oil, bring a small saucepan of water to a boil.  Add the basil leaves to the pot and boil for 30 seconds.  Drain and rinse immediately with cold water.  Blot the basil leaves with a towel to remove all of the excess water.  Add the basil leaves and the garlic to the bowl of the food processor.  Pulse until finely minced.  Scrape down the sides of the bowl.  With the food processor running, add the oil through the feed tube in a steady stream.  Continue processing until the mixture is well blended and the oil takes on a green hue.  Strain the oil mixture through a fine mesh sieve onto a serving plate.  Place the ball of goat cheese in the center of the basil oil.  Garnish with additional fresh basil if desired.  Serve with baguette slices.

Source: Annie original, inspired by Truffles Restaurant in Bloomington, IN

Earth Day is one of my favorite holidays.  That may sound silly to some, but I happen to think our planet is pretty great and I am all in favor of a day honoring it.  I’m not into New Year’s resolutions, but I think Earth Day is a time to make some changes that help care for our planet.

This year, my environmentally friendly resolution is something I’ve been working on for several months now.  Since a lot of my life is (clearly) centered around food, I am trying to make mindful choices about the foods we purchase and prepare.  I am working on buying local as much as possible, as well as buying organic foods and eliminating the majority of pre-packaged items from my grocery list.  (Bye bye, bottled salad dressing!  The next one to knock off my list will be chicken and veggie stocks.)  Two simple changes have made all the difference in working to achieve this goal.  First, I buy all of our meat, poultry and eggs from the local butcher shop (Moody Meats, for Indy area residents).  The Moody family is committed to sustainable farming practices and producing whole foods.  The quality of their products is fantastic and the service is always excellent and very friendly.  An added bonus of becoming a regular at Moody’s is their Carnivore Club cards – sort of like the old Subway stamp cards.  Each time a card is filled you can cash it in for a variety of free items, such as beef filets, farm fresh eggs, bacon, etc.

Second, I started using Green B.E.A.N. Delivery for almost all of our produce instead of buying it from the grocery store.  This service is similar to the concept of a CSA, but I prefer this because you can customize what comes in your produce bin each week.  The service is available year-round, though naturally in the winter most of the available items are organic but not local.  (Winter is just not the growing season in Indiana.)  I’ve been using this service for just over a month now and I cannot say enough great things about it.  I’ll admit I had hesitations about it since I normally prefer to pick out all my own food, but no longer.  The quality of the produce has been excellent and the one time I received an item that I wasn’t happy with, my account was immediately credited.  (They are also happy to replace any item that is not satisfactory.)  Not to mention, receiving my produce this way has made my trips to the grocery store much quicker.  And for those wondering about the cost difference, our weekly grocery costs have been unchanged using this service versus buying everything at the grocery store.

In honor of this day I love so much, I am thrilled to be able to offer two giveaways, one for all US readers and one for those local to the Indianapolis area.  First up (open to all US residents) are the awesome RuMe grocery bags.  I have had mine over three years now and I love them to pieces.  They are still as good as new.  These bags hold up to 50 lbs. each, fold up to the size of a cell phone-ish, and look great with bright colors and patterns.  I just can’t say enough good things about these bags and of course, they are a million times better than wasting numerous plastic bags on every single shopping trip. I’m giving away two sets of three RuMe bags to two lucky readers (one set for each winner).

The second giveaway, available to Indianapolis area residents, is a gift card for a small produce bin from Green B.E.A.N. Delivery.  Two readers will win a chance to try this service.  If you are interested in what Green B.E.A.N. has to offer, here is your opportunity to try it out and see for yourself how great it is.  (For the record, I buy a lot of produce so we opt for the medium produce bin and I’m considering trying the large.  Produce normally makes up the bulk of our grocery list.)

To enter the giveaway, simply leave a comment on this post telling me what changes you have made or plan to make to help care for our environment.  If you are an Indianapolis area resident and would prefer to win one of the Green B.E.A.N. delivery gift cards, please note that in your comment as well.  Otherwise, you will be eligible for the RuMe bags.  If you need some ideas of changes you can make, check out the suggestions from readers last year.

The Rules: One comment per person, US residents only, entries must be submitted before 10:00 pm on Sunday, April 24.  Winners will be chosen at random and announced next week.

Full disclosure: The RuMe giveaway is sponsored by yours truly.  I have no affiliation with this company but simply enjoy their products.  The Green B.E.A.N. Delivery giveaway is sponsored by myself in conjunction with the good folks at Green B.E.A.N.  I have no affiliation with this company other than being a very satisfied customer.

PS – Indiana and Indy residents: Need to know where you can recycle certain materials?  These websites have the info you need to know!

Keep Indianapolis Beautiful (Recycling)
Indiana Recycles

I’m sure there are plenty of wonderful light and springy desserts out there that would be just lovely for Easter, but I am currently on a very serious chocolate bender with no end in sight.  The moment I saw these truffle egg tortes, I knew would be making them.  Essentially this is simply a rich chocolate cake covered in ganache, topped with chocolate truffles that are shaped and colored to look like Easter eggs.  The original recipe is for one large cake but I halved it and had enough batter for four mini cakes.  Mine is the version I have posted below, but just know you could double it and bake as a full-size cake.

Now, I’m sure these could be made much easier by using any of the numerous egg-shaped candies available at this time of year, but you all know I like to do things the hard(er) way.  Well, not really, but just the homemade way.  You could use any truffle filling you like – blackberry or lemon chiffon, perhaps.  I opted for a plain dark chocolate center.  To me, these are even more fun than regular truffles because of the pretty shells.  I had fun playing with different shades of color for the shells, and brushing them with pearl dust to give them a sparkly sheen.  One important thing to keep in mind is that you need to use oil-based food coloring or powdered food coloring for the shells.  Regular food coloring and gel colors are water-based and will cause the chocolate or candy coating to seize up.  That’s never fun – trust me.  I didn’t try it this time around but I think it would also be fun to use a little bit of melted white or dark chocolate to splatter on the colored shells, giving a speckled appearance.

In any case, these were a fun kitchen project that also fed and satisfied my chocolate monster.  Charming little cakes that are ideal for a spring or Easter gathering.  Enjoy!

Chocolate Truffle Egg Ganache Tortes
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Yield: 4 mini chocolate cakes
Ingredients:
For the truffle eggs:
4 oz. bittersweet chocolate, finely chopped
3 tbsp. heavy cream
1 tbsp. unsalted butter, at room temperature
Chopped white chocolate or white candy melts, for coating (about 8 oz.)
Candy colors and pearl dust (optional)

For the cake:
¼ cup cocoa powder, plus more for dusting
8 tbsp. unsalted butter
1½ tsp. espresso powder
6 tbsp. water
1 cup sugar
1 large egg
¼ cup buttermilk
1 tbsp. vanilla extract
1 cup all-purpose flour
½ tsp. baking soda
¼ tsp. salt

For the ganache:
6 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
1½ tbsp. light corn syrup

For the nests:
Chocolate shavings

Directions:
To make the truffle eggs, place the bittersweet chocolate in a heatproof bowl.  Bring the cream to a simmer and pour over the chopped chocolate.  Let sit about 1 minute, then whisk to combine.  If there are remaining small bits of chocolate that have not melted, microwave the mixture in 15 second intervals until the chocolate is completely melted and a thick ganache has formed.  Whisk in the butter.  Cover the bowl and chill in the refrigerator until firm, at least 2 hours.

Scoop out small portions of the ganache and mold into small egg shapes.  Place on a parchment lined plate and chill in the freezer, at least 1 hour.  When you are ready to dip the truffles, melt the white chocolate or candy melts until smooth.  If desired, tint with candy coloring.  Dip the truffle centers, coating completely and shaking gently to remove the excess.  Return to the parchment-lined plate.  Chill the coated truffles in the refrigerator until completely set.  Use a clean paintbrush to apply pearl or luster dust, if desired.

To make the chocolate cakes, preheat the oven to 350˚ F.  Line the bottoms of 4 mini-springform pans with parchment paper.  Grease the sides of the pans and dust with cocoa powder.  Melt the butter in a medium saucepan over medium heat.  Add the cocoa powder, espresso powder, and water, and whisk until smooth.  Whisk in the sugar.  Remove from the heat.  Whisk in the egg, buttermilk and vanilla.  Add in the flour, baking soda and salt, and whisk just until incorporated.  Divide the batter between the prepared pans.  Place the pans on a baking sheet.  Bake for 22-26 minutes or until a toothpick inserted in the center comes out clean, rotating the pan halfway through baking.  Transfer the pans to a wire rack and allow to cool completely.  Run a thin knife around the edge of the pan before carefully removing the sides of the springforms.  Remove the cakes from the bottoms of the pans and peel away the parchment paper.  Level the tops of the cakes with a sharp knife.

To make the ganache, place the chocolate in a liquid measuring cup or bowl with a spout.  Bring the cream to a simmer.  Pour over the chocolate and let stand 1-2 minutes.  Whisk together until a thick, smooth ganache forms.  Whisk in the corn syrup.

Place the cooled cakes on a wire rack set over a baking sheet.  Pour the warm ganache over the cakes to coat smoothly.  Use a small offset spatula to help cover any naked spots.  Let stand until the ganache is completely set.

Sprinkle chocolate shavings around the perimeter of the cakes to look like a nest.  Place the truffle eggs in the centers of the nests.

Source: adapted from Martha Stewart

I kind of can’t believe it but this is the first time I’ve ever made egg rolls.  (I have made a baked southwestern version before, but I’m talking something a bit more classic.)  This surprises me because I absolutely love egg rolls, and I consider them an essential on the rare occasions when we order Chinese food.  I suppose this is precisely the reason I haven’t made them before – it’s because I love them so much.  I really don’t need to be making such irresistible fried food around my house.  In any case I’m glad to have finally tried them.  The filling is fantastic and the fried shells are crispy and just plain delicious.   This is the kind of thing I’ll only make a couple of times a year, and I’m already looking forward to next time.

Though this particular version calls for chicken, I’m quite sure you could use pork with wonderful results as well.  The recipe makes a large number of egg rolls – far more than we would ever need at once for just our family.  I ended up using all of the egg roll wrappers in the package (I think 24) and had enough filling left over for a few more.  I froze about half of the assembled rolls before frying and I may try baking them and see how they turn out that way.  Andrew really liked these because, like most favorite toddler foods, they are dip-able.  These were a big win, even if they are only going to be an occasional splurge for us.

Chicken Egg Rolls
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Yield: 24-30 egg rolls
Ingredients:
For the filling:
4 tbsp. soy sauce, divided
3 cloves minced garlic, divided
4 chopped green onions, divided
4 tbsp. vegetable oil, divided
1 lb. boneless, skinless chicken breasts, cut into strips
¾ head green cabbage, shredded thin
3 carrots, peeled and shredded
2 cups fresh bean sprouts

To finish:
24-30 egg roll wrappers
1 tbsp. cornstarch mixed with 3 tbsp. water
Canola or peanut oil, for frying

Directions:
To make the filling, combine 3 tablespoons of the soy sauce, 1 clove of minced garlic, half of the green onions, and 1 tablespoon of the oil in a resealable bag; shake well to combine.  Place the chicken in the bag, press out the excess air, and seal.  Refrigerate and allow to marinate at least 30 minutes or up to 3 hours.

Heat 2 tablespoons of the oil in a wok or large skillet over high heat.  When the oil is very hot, add the chicken pieces to the pan and cook, stirring constantly, until the chicken is cooked through and lightly browned.  Remove to a plate and set aside.

Add the remaining tablespoon of oil to the pan.  Add the shredded cabbage and carrots, and the remaining tablespoon of soy sauce.  Stir to toss the vegetables.  Cook over high heat for about 2 minutes.  Toss in the bean sprouts, remaining garlic and green onions and cook for 1 minute more.  Remove from the heat.

Dice the chicken breasts and add them to the vegetable mixture.  Place the mixture in a colander or mesh strainer in the sink or a large bowl.  Press down firmly on the filling mixture to remove as much excess liquid as possible.  Let the filling cool for 30 minutes before filling the wrappers.

To finish the egg rolls, heat about 3 inches of oil in a Dutch oven to 375˚ F.  While the oil is heating, assemble the rolls.  Lay an egg roll wrapper out on a work surface with one corner pointing toward you.  Add a tablespoon or two of the filling to the center of the wrapper.  Fold the corner closest to you up over the filling.  Roll slightly away from you, fold the two corners pointing to the sides inward, and continue rolling the wrapper tightly away from you.  Dip a finger in the cornstarch mixture and lightly brush inside the top corner of the wrapper to help adhere, and finish rolling.  Repeat with the remaining wrappers and filling.

Fry several egg rolls at a time in the hot oil, without overcrowding, about 4-5 minutes or until golden brown.  Transfer to a large pot or dish lined with paper towels and place the finished egg rolls vertically to help drain excess grease.  Repeat with the remaining rolls.  Serve warm.

Source: adapted from Tide and Thyme

Sometimes I feel that simply the name of a recipe and the photo of said dish are really all you need to know.  This is one of those times.  If the combination of caramel and brownies isn’t enough to get your attention, you may have wandered onto this blog by mistake.  A couple of weeks ago I was having a rough time of it.  I’ll spare you any details but suffice it to say, it was one of those times when an ooey gooey chocolate dessert was in order.  These have been on my “to try” list for over a year and they were the first thing my mind jumped to when pondering the appropriate dessert therapy.  I didn’t want to run to the store and by some wonderful turn of fate, I had every single ingredient on hand.  Not only that but this recipe used up the half bag of store bought caramels sitting in the pantry.  (I also ended up using some of the homemade caramels I had left over from the holidays and for the record, they still taste awesome.)

Normally I never, ever make a half batch of brownies.  It just seems like a bad idea.  But that is what my pantry was able to provide this time so that is what I did.  I made them in an 8×8-inch pan and it worked perfectly, no change in the baking times or anything.  Now, the original recipe calls for pecans to be added to the top layer of brownies but if you are a regular reader you already know my thoughts on adding nuts to an already perfect chocolate dessert.  I have still included the pecans in the version below though because I actually think they would be okay here – kind of a turtle brownie concept.  Whichever way you choose to make them, please do make them.  I know you’ll love them.

Caramel Brownies
Printer-Friendly Version

Yield: 24+ brownies
Ingredients:
For the brownies:
1 cup (2 sticks) unsalted butter
12 oz. bittersweet chocolate, coarsely chopped
1½ cups sugar
4 large eggs
1 tbsp. vanilla extract
1¼ cups all-purpose flour
½ tsp. salt
1½ cups pecan, coarsely chopped (optional)
1 cup semisweet chocolate chips

For the caramel filling:
14 oz. caramel candies, unwrapped
1/3 cup heavy cream

Directions:
Preheat the oven to 350˚ F.  Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray.  Combine the butter and chocolate in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until completely melted and smooth.  (Alternatively, microwave in 30 second intervals, stirring in between, until completely melted.)  Remove the bowl from the heat.  Whisk in the sugar, eggs and vanilla until incorporated.  Stir in the flour and salt just until combined.  Spread about half of the brownie batter in the bottom of the prepared pan in an even layer.  Bake for 20 minutes.  Remove from the oven, maintaining the oven temperature, and let cool for 20 minutes.

Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat.  Toast, stirring occasionally, until fragrant and light golden brown.  Remove from the heat and set aside.  To make the caramel filling, combine the caramel candies and cream in a medium saucepan over medium-low heat.  Heat, stirring frequently, until melted and smooth.  Stir in half of the pecans.  Immediately spread the caramel mixture over the bottom brownie layer.  Pour the remaining brownie batter over the caramel layer, taking care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer.  Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer.  Bake for 20 minutes.  Transfer to a wire rack and let cool completely before slicing and serving.  (To speed cooling, chill in the freezer for at least 30 minutes.)

Lift the brownies from the pan using the edges of the foil.  Remove the foil and cut the brownies into individual squares.  Store in an airtight container.

Source: slightly adapted from The Pastry Queen by Rebecca Rather

I was planning to post this later in the month, but then I realized that those readers observing Lent might be glad to have another recipe for fish in your repertoire.  And believe me, this is definitely one you will want to try, Lent or not.  I feel like there are so many preparations for salmon that are quick and tasty, but this is the new favorite in our household.  As the cook, I love how besides the salmon, it uses ingredients that I always have on hand, and how the whole dish can be made from start to finish in under 30 minutes.  As much as I enjoy making more involved meals, we all need quick and easy sometimes.  Ben and I both commented on how well the simple flavors came together to make something even better than the sum of its parts, and Andrew gobbled it up without hesitation.  This is a lovely weeknight meal but I would also gladly serve this to company.

Panko-Crusted Salmon
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Ingredients:
2/3 cup panko
2 tbsp. finely minced fresh parsley
1 tsp. lemon zest
½ tsp. kosher salt
½ tsp. ground black pepper
3-4 tbsp. olive oil, divided
4 (6-8 oz.) salmon fillets, skin on
2 tbsp. Dijon mustard
Lemon wedges, for serving

Directions:
Preheat the oven to 425˚ F.  In a small bowl, combine the panko, parsley, lemon zest, salt and pepper.  Drizzle with 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.

Place the salmon fillets skin side down on a work surface.  Generously brush the top of each fillet with the mustard and then season with salt and pepper.  Press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.

Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet.  When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin.  (If you don’t want to eat the skin, this step also helps the skin stick to the pan so the fillets can be easily removed without the skin later on.)

Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost cooked through and the panko is browned.  Remove from the oven, cover with foil and let rest 5-10 minutes.  Serve warm with fresh lemon wedges.

Source: How Easy Is That? by Ina Garten

This recipe is not new to the blog, but one that definitely deserved to be rescued from the archives.  You see, up until a couple of weeks ago, it reigned as my favorite muffin.   Now I think it is tied with the chocolate peanut butter swirl muffins.  Oh wait, I just remembered the pumpkin cream cheese muffins…shoot.  Well, anyway, these are very near the top of the list of awesome muffins you really need to try.  I particularly love this recipe because it is so quick and simple to whip up.  It uses ingredients I pretty much always have on hand so whenever I need a last minute treat to bring to someone, these are one of the first things that I tend to consider.  And, they are always a hit wherever I serve them with no leftovers.  What more reason do you need to try them?

Lemon Poppy Seed Muffins
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Yield: about 12 muffins
Ingredients:
For the muffins:
2 cups all-purpose flour
2 tbsp. poppy seeds
1¼ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup sugar
2 large eggs
Zest of 1 lemon
1 tsp. vanilla extract
1 cup yogurt (plain or vanilla)

For the glaze (optional):
½ cup confectioners’ sugar
1-2 tbsp. freshly squeezed lemon juice

Directions:
Preheat the oven to 350˚ F.  Line a muffin pan with paper liners.  Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl.  Stir briefly to combine.  In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, blending well after each addition.  Mix in the lemon zest and the vanilla extract.  With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.

Divide the batter between the prepared liners, filling each about two-thirds full.  Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

While the muffins are still warm, whisk together the confectioners’ sugar and lemon juice in a small bowl to make the glaze.  Drizzle a small amount of the glaze over each muffin.  Let the glaze set before serving.

Source: adapted from Joy of Baking

Spring is here!  Well, supposedly spring has been here for a few weeks but the weather hasn’t exactly been reflected that change.  This is normal for Indiana at this time of year, but it still doesn’t mean I’m happy about it.  Finally this week some of the trees are showing their first tiny leaves and blossoms.  I love this time of year – not as much as I love fall, but almost.  I have been itching to create some spring-inspired treats and these cookies have been on my mind for a long time.  Really, ever since I bought this set of butterfly cookie cutters a couple of years ago.  I’ve just been waiting for my royal icing skills to catch up to my imagination :)

These cookies were really fun to make, though more time consuming than a lot of cookies with royal icing simply due to the number of different colors of icing I needed.  I’m no entomologist, so I didn’t try to make my butterflies all that realistic, but if you know more about butterflies I’m sure you could take the detailing to another level. Most of the time with royal icing, people try to avoid letting the colors bleed into each other, but in this case I think it created a gorgeous effect in some of the butterflies (the purple in particular).  Making one of the flooding colors a thinner consistency than the other flooding color helps the colors to bleed together.

These would be a beautiful favor for a spring baby or bridal shower, or a little girl’s birthday party.  If you want to make your own, see my favorite sugar cookie recipe and my royal icing tutorial to get you started.  Also, I used a lot of marbling technique in these cookies and that tutorial is available here.  Happy spring, everyone!

There aren’t a lot of salads that I like so much, I crave them, but this salad is an exception.  Each time I make this salad dressing, I buy a big package of spinach and enjoy it daily until either the dressing or spinach is gone.  Spinach salads with strawberries aren’t all that uncommon, but what I love about this version is the double dose of strawberry from both the dressing and the slices on top.  The dressing is on the sweet side being primarily a berry puree, but the addition of a touch of vinegar and champagne help balance the sweetness with a mild acidity that make it seem like, well, salad dressing.  As for toppings, I generally like to keep it simple with sliced almonds and strawberries.  However, I have also added green apple slices, and used pecans or walnuts in place of the almonds.  I haven’t tried it myself (yet), but I think crumbled goat cheese would be another lovely addition.  The version here is my favorite but you can play around to find the combination you prefer.

Strawberry Spinach Salad
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Ingredients:
For the dressing:
1 cup fresh strawberries, sliced
2½ tbsp. apple cider vinegar
1½ tbsp. champagne*
1 tbsp. sugar
Pinch of salt

For the salad:
Baby spinach leaves, rinsed and dried
Sliced almonds, for topping
Sliced fresh strawberries, for topping

*I like to buy mini bottles of champagne for cooking, rather than have to open a whole bottle for a couple tablespoons.  In a pinch I have also used white wine and the dressing still tastes great.  Another option is to skip the separate vinegar and champagne, and instead use champagne vinegar (about 3 tbsp.)

Directions:
In a blender or food processor, combine the strawberries, vinegar, champagne, sugar and salt.  Process until the mixture is well combined and completely smooth.  Transfer to an airtight bottle or container and refrigerate until ready to use.

To serve, portion baby spinach leaves out on salad plates.  Drizzle with the strawberry champagne vinaigrette.  Top with sliced almonds and strawberries.  Serve immediately.

Source: inspired by Epicurious

…to bring you breaking news of our family’s newest addition.  This is our sweet little cupcake!  Our daughter Caroline Barbara was born last Tuesday at 5:02 am.  The delivery was extremely quick and easy and we are all doing great.  She is amazingly beautiful and has instantly stolen all of our hearts.

As you can see, Andrew is pretty excited about his new role as big brother.  Thanks to all who have sent well wishes through the Facebook page.  We truly appreciate all the messages of congratulations.

I mentioned it before, but posting will continue as usual though at a slightly decreased frequency.  I worked in advance and have lots of great recipes to share with you throughout the coming weeks.   I’ll still be here reading your comments and emails, and I’m sure I’ll be back in the kitchen as soon as we get our bearings.  Stay tuned!

This past weekend every last bit of my patience ran out.  I was ready to meet my baby girl and I just couldn’t take waiting a second longer.  But of course, I don’t have a ton of control over that.  And so I waited – and I may have pouted a bit.  And then I decided to bake.  The main impetus behind these whoopie pies was primarily as a method of distraction for me.  What resulted was a fluffy sandwich cookie honoring one of my very favorite flavor combinations ever, banana and caramel.  This version uses a caramel Swiss meringue buttercream for the filling (drool), but I think there are a lot of combinations that would work very well.  Since banana cake goes so well with cream cheese frosting, you could try blending some caramel sauce into a cream cheese frosting and using that.  Or, you could fill them with plain cream cheese frosting and then drizzle caramel sauce over the frosting before sandwiching the cookies together.  Whichever option you choose, they are sure to be wonderful.

I will note that if you want the nice, uniform round whoopies, piping the batter is necessary here.  I normally like to use a cookie dough scoop for whoopie pies and often they come out nice and round anyway but with this recipe, the ones from the dough scoop were misshapen and goofy.  Since I’m kind of picky about that sort of thing, I went ahead and piped the rest of them with much better results.  If you aren’t so concerned with the appearance, a dough scoop works just fine.

Banana Caramel Whoopie Pies
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Yield: 30-36 sandwich cookies
Ingredients:
For the caramel sauce:
½ cup sugar
½ cup plus 2 tablespoons heavy cream
¼ tsp. coarse salt
½ tsp. vanilla extract

For the cookies:
2 cups all-purpose flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
½ cup mashed banana (about 1-1½ bananas)
½ cup sour cream
8 tbsp. unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 large egg
½ tsp. vanilla extract

For the filling:*
3 large egg whites, at room temperature
¾ cup sugar
Pinch of salt
16 tbsp. unsalted butter, cut into 1 tbsp. pieces, at room temperature
½ cup caramel sauce (above)

*This will make more filling/frosting than you actually need for this recipe (I had about 1 cup extra).  You could reduce to 2/3 or simply save for another use.

Directions:
To make the caramel sauce, spread the sugar out in an even layer in a medium skillet or saucepan over medium heat.  Once the sugar starts to liquefy around the edges, stir it gently with a spatula towards the center.  Continue stirring gently until all of the sugar is melted and no hard bits remain.  Once the caramel reaches a deep amber color, remove it from the heat.  (If you are using a dark pan, test a drop on a white plate or towel so you can accurately assess the color.)  Off the heat, carefully whisk in half of the cream.  The mixture will bubble and steam violently.  Stir until the cream is thoroughly combined, then whisk in the remaining cream.  Some of the sugar will likely have clumped up around the whisk.  Return the pan to medium-low heat and continue to whisk gently until everything is melted and smooth.  Stir in the salt and vanilla.  Remove from the heat and let cool.  (This sauce can be stored in an airtight container in the refrigerator and reheated.)

To make the cookies, preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  In a medium bowl, combine the flour, baking soda, baking powder and salt; whisk to blend, and set aside.  In a small bowl, combine the mashed banana and sour cream.  In the bowl of an electric mixer, beat the butter and sugars on medium high speed until light and fluffy, about 3 minutes.  Blend in the egg and vanilla.  With the mixer on low speed, add in the dry ingredients in three additions alternating with the banana mixture, beginning and ending with the dry ingredients.  Mix each addition just until incorporated.

Pipe the batter using a plain round tip onto the prepared baking sheets into 1¼-inch rounds, spacing a couple of inches apart.  Bake until the cookies are just set and the bottom edges are starting to brown, about 10-12 minutes.  Let cool on the baking sheets 5-10 minutes before transferring to a wire rack to cool completely.

To make the filling, combine the egg whites and sugar in a large heatproof bowl set over a pot of simmering water.  Heat the mixture, whisking very frequently, until the sugar is completely dissolved and reaches 160° F on an instant read thermometer.  Transfer the mixture to the clean, dry bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until the mixture holds stiff peaks.  Reduce the speed to medium low, add in the salt and begin adding the butter one piece at a time, beating well after each addition.  Stir in ½ cup of the cooled caramel sauce until well blended.

Once the cookies are completely cooled, match them up in pairs by size.  Fill a pastry bag fitted with a plain tip with the caramel filling.  Pipe a dollop of filling onto the flat side of one cookie of each pair, and sandwich the cookies together, pushing the filling to the edges.  Store in an airtight container.

Source: caramel sauce slightly adapted from The Perfect Scoop by David Lebovitz, cookie from Martha Stewart, frosting from Half Baked