Heather's Dish

Puffy Vanilla Bean Snickerdoodles

by Heather on February 14, 2012

I never thought I’d hear myself say this, but I’m starting to become a vanilla girl through and through.

Who knows when this happened? I mean, it could be the ridiculous amount of love I have for a heaping bowl of Blue Bell Homemade Vanilla ice cream. It could be the fact that most store-bought chocolate cakes taste, well, sort of like cardboard.

I mean, I love me some chocolate – don’t get me wrong. But as much as I’ve turned into a vanilla girl, I think the blame probably lies in the fact that I’ve also become quite the chocolate snob. Dark and expensive tends to be my chocolate preference. Maybe a little bacon or sea salt when I’m feeling sassy, and just straight when…well, when a girl just needs some chocolate ifyouknowhatImean.

But back to vanilla. I love vanilla bean anything…that extra OOMPH! of vanilla flavor tends to really rev my engine. But I’ve never actually made anything with vanilla bean because quite honestly I can’t justify spending $12 per bean, which seems to be the going rate at the stores in Colorado. Enter the wonderful Christina who pretty much saved my life when she offered to send me some vanilla beans from her stash. Not only did she add some much-needed flavor to my baking life, she pretty much single-handedly made sure that I would FIND the justification in the $12 vanilla bean.

These cookies aren’t chocolate – no, they are clearly a buttery white cookie covered in cinnamon-sugar love and baked to perfection. But what you don’t see – what’s at the heart of these little babies – is a vanilla flavor so profound and deliciously speckled throughout them that I dare you to not let your inner vanilla-lover shine through. DARE!

PUFFY VANILLA BEAN SNICKERDOODLES

1 cup butter at room temperature
1 1/3 cups granulated sugar, plus more for rolling (about another 1/3 cup)
2 eggs
1 tsp vanilla extract
seeds from one vanilla bean (here’s a fantastic video on how to do so)
3 cups flour
1 tsp baking powder
1/2 tsp sea salt
2 tsp cinnamon

Preheat oven to 375 and line a baking sheet with parchment or a Silpat. Cream together the butter and 1 1/3 cups of sugar until light and fluffy, about 2 minutes. Add in the eggs and vanilla extract and mix well. Add the vanilla bean seeds and combine thoroughly so that vanilla love gets spread throughout the cookie. Add in the flour, baking powder, and salt and mix until all of the dry ingredients are incorporated. Scoop out the cookies by the tablespoonful and roll into balls. In a small bowl combine the remaining sugar and the cinnamon and roll the cookies in it. Place them about 2 inches apart on the baking sheet and bake at 375 for 10-12 minutes, or until the bottoms are golden and the cookies are puffed and delicious. Let cool for about 5 minutes before devouring.

And BOOM – just like that you just become a vanilla person

{ 17 comments }

Sugar Cookie Sandwiches with Triple Berry Cream Cheese Frosting

by Heather on February 13, 2012

Psssssssssst…tomorrow’s Valentine’s Day. You know, just in case you’ve been absent from blogging, commerce, TV, or just life in general for the past few weeks.

I feel like I hear and see this all the time, but Nate and I are not really into Valentine’s Day; we like to celebrate our love for one another year round (cheese alert!). But that doesn’t mean that it’s bad to get into the spirit! And let’s face it: any time that’s an excuse to bake, eat, and bury my face in chocolate is a pretty good holiday.

By those standards does that mean that every Saturday is a holiday?

Yes, yes it does.

So today I don’t have a special round-up of recipes, I don’t have a “just for two” meal that I can share, and the fact is that on Valentine’s Day? We’ll probably be eating leftovers. But what I can say is that you should make these cookie sandwiches, stick ‘em in the freezer, and get thyself pumped up to eat them at any point in time.

You know, because I love you.

For real

SUGAR COOKIES

Adapted from The Pioneer Woman’s cookies

2 sticks butter, at room temperature
1 cup granulated sugar
1 egg
1 Tbsp vanilla extract (I love the extra vanilla-ness!)
2 1/2 cups flour
1 tsp baking powder
1/2 tsp sea salt

In a large bowl cream together the butter and sugar. Add the egg and vanilla and mix until well combined. Add in the flour, baking powder, and sea salt; mix until all ingredients are incorporated. Wrap the dough in plastic wrap and refrigerate for a few hours. When you’re ready to bake, let the dough sit out for about 10 minutes (Ree recommends doing this and I have to HIGHLY agree!). Gently roll out the dough to about 1/4 inch in thickness and, using whatever cutter you like, cut out the cookies (I used a 2″ biscuit cutter). Bake at 350 for about 12 minutes until the bottoms are golden. Let cool completely before frosting.

TRIPLE BERRY CREAM CHEESE FROSTING

1 8-oz block cream cheese, at room temperature
1 stick butter, at room temperature
1/4 cup each of raspberries, blueberry halves, and chopped strawberries
2-3 cups powdered sugar
1 tsp vanilla

In a bowl cream together the cream cheese and butter until light and fluffy. Add 2 cups of powdered sugar and the vanilla and, starting on low speed, mix into the butter mixture – this might take a little bit but it will end up thick and rich! Add in the raspberries only and turn the mixer on high – you want to break them up because the added juice will thin the frosting a bit and turn it a pretty color of pink. Finally, fold in the blueberry halves and chopped strawberries. When the cookies are cool, spread about 1-2 Tbsp of frosting on one cookie, toss another one on top, and press down slightly. Voila! Sandwich.

Devour.

Ah yes, cookies. Valentine’s Day. LOVE. Whatever…just celebrate!

{ 25 comments }

Baked Maple Apple Pie Cups

by Heather on February 10, 2012

Remember that one time when I made pecan baklava cups?

I’ve since become a girl obsessed. Obsessed with making things in cups fashioned out of good old fashioned crescent dough. Obsessed with the 15-minute wonders that pop out of the oven when they’re done. Obsessed with the burned mouths that immediately follow due to a lack of self-control.

OK, maybe not obsessed with the burned mouth part. Although I’ve made noises that my dogs have never heard before and apologized to them and the baby for the sailor mouth that comes out from the pain. Oops.

See, I kind of equate this new-found love of crescent cup arts (makes it sound fancy, right?!) to becoming your own Sandra Lee, although you can’t really ruin a perfectly good recipe with it. Not that I’m saying she’s done that, but…well, yes I am. Sweet as she may be there’s many a recipe ruined by the semi-homemade approach.

But I challenge you – make these “pies”, burn your mouth, and tell me it wasn’t worth it.

BAKED MAPLE APPLE PIE CUPS

1 packages crescent dough
2 apples of your choice (I don’t recall which ones I used, although I will say that Granny Smith tend to be my favorite for pie)
1 Tbsp brown sugar
1 tsp cinnamon
1 Tbsp maple syrup, plus more for drizzling
1 Tbsp flour
pinch of sea salt

Preheat your oven to 375 and spray 8 cups in a muffin pan with nonstick spray. Taking each crescent roll, press into the cup shape of the muffin cups and make sure that you get the dough up the sides as well. It’s important to get all of the edges sealed in there! Peel and chop the apples into small pieces and mix with the brown sugar, cinnamon, maple syrup, flour and sea salt. Spoon equal amounts into the cups. Bake for 15 minutes at 375 until the edges are browned. Serve hot with a little more maple syrup drizzled on top…maybe with a little ice cream. You know, get wild with it!

I’m telling you guys, obsession never tasted so good!

{ 18 comments }

Quinoa Stuffed Mushrooms

by Heather on February 9, 2012

Man oh man do I love me some stuffed mushrooms. Honestly you could probably stuff them with just about anything and I’d show up at your door, drooling and ready to eat. That’s incentive to make some, right?

Wait, no? It’s not? Forget I said it then. But I do love stuffed mushrooms – I can’t and I won’t apologize for that!

I remember once upon a time when Nate and I first started dating he was adamant about the fact that he? He did NOT like mushrooms. They were gross, they were slimy, they were fungus and for crying out loud he was not eating fungus. I tried time and time again to get him to eat some, just try a bite off of my plate for crying out loud!, they’re delicious, real men eat mushrooms…none of it worked. He wasn’t having it.

Just to clarify, when you’re in a relationship with someone please don’t make the mistake of thinking you can change them. It won’t happen. I do maintain that if it’s something that’s worth it that they will be the ones to change. Here’s why:

One day I come home from work to find Nate making mushrooms. Sauteed in butter. Deglazed with a little wine. And served with steak. Oh, and raving about how great mushrooms are and hey! Have I ever tried mushrooms this way?

Yes dear. Yes I have

QUINOA STUFFED MUSHROOMS

2 pints baby bella or white mushrooms, wiped clean
1/2 cup cooked quinoa
4 oz cream cheese, softened
1 egg white
1/3 cup crumbled feta cheese
1 tsp black pepper
pinch of salt

Preheat oven to 375. Remove the woody stems from the mushrooms, reserving about 1/4 cup of them. Place the mushrooms cap-side down in a baking dish. Mix together all of the other ingredients until combined. Finely chop the mushroom stems and fold them into the quinoa mixture. Spoon some into each mushroom cap – it’s ok if overflows a bit! Bake at 375 for 15-20 minutes until the tops are golden brown. Serve hot!

You know, I’d like to point out that these are in fact gluten free, but more importantly completely delicious!

{ 20 comments }

Thoughts on Almost-Mommyhood

by Heather on February 8, 2012

First things first, almost-mommyhood has made me love lists. Oh my gosh do I love them! It’s about the only way I can tame my brain into thinking straight these days…

Closet full of diapers and diaper-changing apparatus...weird!

I can’t believe – seriously CAN.NOT. believe - that we are about to have a baby. At 37 weeks today I’m technically full-term and could have him at any point in time, and that reality will randomly come and slap me across the face several times a day. I’ll find myself both terrified and ridiculously anxiously happy to meet the little guy that’s been spending so much time pushing around in my belly for almost 9 months, and then just break down in tears over the interplay of emotions.
Washing baby clothes is pretty much a million times more fun (right now) than washing my clothes.
Although I can’t wait to see every little inch of this little man I’m finding that right now I can’t wait to see his little curled-up newborn booty. Baby butts and baby bellies are just about the cutest things ever – next to their little newborn faces
The other night was the first time I’ve seen Nate act even remotely nervous about the birth ahead of us, and his concern was that he wants to be the best coach he can be for me. I just feel the need to iterate that he’s the best coach I could ever ask for, the best husband, the best friend, and the best daddy for our children. Out of everything out there I could be worried about, that’s the one thing I have no question over!
The baby room is ALMOST finished! I never thought the day would come…we’ll be finishing it up this weekend and taking photos to share with y’all soon! It’s going to be exactly what we wanted, and I’m so excited!
I randomly convinced myself last Sunday that my water broke and immediately started to panic. Then Nate made me pack my bag for the hospital – and by “made me pack my bag for the hospital” I mean I sat on the bed crying hysterically about not knowing whether my water broke while Nate packed my bag for me. And then I cried because he did the whole thing for me. And then I cried because I realized my water hadn’t broken. And then I cried because I was crying. Yay hormones!
Thinking about how much I already love this little guy takes my breath away. In case you couldn’t tell, I’m kind of excited to meet him.
I’m about to be a mom. Yikes.

{ 12 comments }

Creamy Banana Chocolate Spread

by Heather on February 8, 2012

I’ve been totally slacking on the banana usage in our house. It’s true, and so sad.

See here’s the thing: I normally make smoothies all the livelong day with bananas and am a happy camper. BUT I’ve been eating eggs with various mix-ins and whole wheat toast for breakfast every day to appease my gestational diabetes. I miss my smoothies. And I miss my bananas.

T-minus 3 weeks (ish) until they re-enter my world again!

Hold the phone…why was I telling you that story again?

OH! Because now I constantly have a couple of crazy-ripe bananas sitting on my countertop waiting to be eaten and sadly it’s no can do for now. But this weekend I had to change that because…well, because my freezer is packed to the brim with frozen bananas and there’s no way I’m throwing away perfectly good food. So I made a spread…a spread that you spread on anything your heart desires. One that will surely blow your mind with its simplicity, with its creaminess, and with its complex flavors.

And did I mention that it only has 4 ingredients? Yeah, that’s right…4. Get excited!

CREAMY BANANA CHOCOLATE SPREAD

2 very ripe bananas (they should look like the ones in the first photo or maybe even more black)
2 Tbsp cocoa powder
1 heaping Tbsp peanut butter
2 Tbsp brown sugar OR 10-12 drops liquid Stevia
pinch of sea salt

Using a food processor (I used our mini one and it was perfect) combine all ingredients and pulse until all of the banana chunks are incorporated. Then process fully until everything is whipped into oblivion, smooth and creamy. Spread on toast, bagels, pancakes, waffles, sandwiches, whatever you want!

In other news, I think I’m going to (GASP!) stop watching Glee. Well, maybe at the end of the season…I feel so invested now in needing to know what happens when they all graduate! After that, though? No mas. I need to be real here: the only reason I watch it now is to get ready for New Girl to come on. Who’s with me?!

{ 27 comments }

The Ultimate Coconut Scones

by Heather on February 7, 2012

Y’all. This is, hands down, my best scone recipe to date. I may just give up on making any other scone for the rest of my life…and I’m only 10% kidding on that one. Really.

Picture this: moist and flaky, dense and airy, with the perfect crumb. Tasting ever so lightly of coconut – but not overpowering. Buttery. Warm. Drizzled with a simple glaze, a pat of butter, or just eaten plain. Breakfast, lunch, or dinner. Crisp, chewy, crumbly.

Y’all, I know on here I can be a tad dramatic, but this scone takes the cake. And all I’m sayin’ is you need to make them STAT.

It’s love on a plate…and who can turn down love on a plate?

That’s what I thought…let’s get rollin’!

THE ULTIMATE COCONUT SCONES

2 cups all-purpose flour
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp sea salt
5 Tbsp butter, cut into cubes and very cold
1 cup full-fat coconut milk (yes, you can use the coconut milk chunks) (you really should use full-fat if you want full flavor!)
1/2 cup shredded unsweetened coconut

Preheat your oven to 450. Line a baking sheet with parchment paper or a Silpat. In a food processor pulse together the flour, sugar, baking powder, and salt. Add in the butter and pulse a few times until the mixture is crumbly. Add the shredded coconut and pulse 2-3 times, just to mix. Pour into a large bowl and add the coconut milk; using a spoon mix together until the dry ingredients are incorporated. Press into a 9-inch circle and cut into eighths. Place on baking sheet and bake 12-15 minutes or until the bottoms are just slightly browned. Serve hot with a simple glaze of powdered sugar and milk, with a pat of butter, or just plain!

Have I mentioned these are perfect and fail-proof yet? Oh, I did? About a million times? Good – just wanted to make sure y’all were listening

{ 27 comments }

Pantry Chicken Vegetable Soup

by Heather on February 6, 2012

Guess what? I had a 3-day weekend of the unexpected variety – I guess freak snowfall can be good for something!

So just to put this in perspective, the above photo was taken while the pups were looking out the front door (duh) – only see at the bottom of the door where the snow is coming up above the glass? That’s at least 22 inches off the normal ground.

Yeah. ‘Twas a lot of snow. And we didn’t have a lot of food in our house to accommodate being snowed in. All I have to say is thank goodness for a random assortment of veggies and frozen chicken breasts.

Here’s the deal though – you totally don’t have to be snowed in to make and enjoy this soup! In fact we actually do have to go in to work today and I’m already dreaming about the bowl of warmth I’ll be enjoying from these leftovers. You can custom make it for the veggies you have on hand, serve it with a sandwich (you know, if you have bread and all) and call it a success.

That’s what I did, and I don’t see anyone fighting me on it.

So today, on this chilly Monday whilst we all wait for Spring to finally show up, I’d say take 30 minutes and make this soup…you’ll be glad you did

PANTRY CHICKEN VEGETABLE SOUP

1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, seeded and chopped
2-3 carrots, peeled and shredded
1 Russet potato, peeled and cubed
3-4 chicken breasts, fat removed and chopped into 1/2-inch cubes
1 10-oz box of frozen spinach, or a couple large handfuls of the fresh stuff
32 oz chicken stock
2 Tbsp cream (evaporated milk works great too)
2 tsp salt
1 tsp pepper
1 tsp thyme
1/2 tsp curry powder (yes, you want this in there!)

Heat 2 Tbsp oil in a large soup pot and saute the onions, peppers, carrots, and potato over medium heat for about 5-7 minutes. Push the veggies to the outside and add the cubed chicken and cook for another 5-7 minutes (the chicken won’t be done, but will finish cooking as the soup simmers). Add the chicken stock and spices and bring the soup to a rapid boil. Reduce heat to low, cover, and simmer for 20 minutes stirring occasionally. Once the potatoes are tender and the chicken is done, add the spinach and let simmer for another 3-4 minutes. Remove from heat and stir in the cream/milk. Ladle into bowls and cuddle up while you devour!

Too bad it couldn’t be a 4-day weekend…but now I’m just getting selfish!

{ 13 comments }

Life is Changing

by Heather on February 3, 2012

And I’m having to make grown-up decisions these days. Wah.

Besides the whole giving-up-my-uterus-for-the-baby thing, we also did something else the other night: we traded in my beloved Rolly (pronounced Ro-lee) for a newer more family-friendly car. If you’ve been reading for a while you know that my car is kind of my baby and I totally cried when she hit 100,000 miles. Add about a bajillion more hormones to this body and brain of mine and the fact that she’s no longer hanging out in our garage and, well, waterworks.

And I made Nate take a picture of me with her before we drove off the lot in the newbie. Who cares if people were watching?

Anyway, it’s one of those things that I knew we needed to do to help prepare for the baby…even though I didn’t want to get rid of my car I knew we needed to make the change. And I guess that’s what being a grown-up is all about…making choices despite what you want to happen.

But it sure was a lot of fun being a care-free 20-something

{ 14 comments }

Baked Eggs with Bacon and Spinach

by Heather on February 3, 2012

Do y’all remember the scene in Runaway Bride (that’s an Oscar contender if I’ve ever seen one…) where Julia Roberts realizes that she doesn’t know how she likes her eggs? You know, because she’s always turning herself into the girl that the guy she’s marrying wants to be with?

Yeah. That’s not me.

I know how I like my eggs, although I will say that it depends on the day. If it’s a scrambled kind of day then I want them scrambled with NO MILK, a tab of butter, and salt and pepper. Maybe some goat cheese if I’m feeling feisty. If it’s a fried egg day I love ‘em over medium with salt and pepper. Other ways are great, but if I’m picking favorites…well, no matter how Nate wants his I know what I like.

Hey, I’m an independent woman…throw your hands up at me.

Now that we’ve established my egg-eating habits, though, I have to say – baked eggs are kind of amazing, an unexpected new love in my egg-eating life. Sure, you can blame it on the bacon, blame it on the butter, even blame it on the spinach…but whatever you do, you have promise me you’ll try these. Just make sure you make ‘em how you like ‘em!

BAKED EGGS WITH BACON AND SPINACH

Serves 2, but this can be split in half easily to make them in small individual ramekins.

4 whole eggs
3-4 slices thick-cut bacon, cooked and chopped
1/2 cup loosely packed spinach
2 Tbsp cream
2 Tbsp butter, melted
salt and pepper to taste
1/4 tsp thyme

Preheat oven to 375. Spray an oven-safe ramekin with nonstick spray. Pour cream and butter into the bottom of the dish. Layer the spinach and bacon on top. Gently crack each egg onto a fourth of the spinach/bacon. Sprinkle with salt, pepper, and thyme. Bake at 375 for 15-20 minutes until the yolks are where you like them (I know a LOT of people like them runny, and by all means…go for it! Just keep in mind it will need to bake longer if you want/need them to be hard). Serve hot!

So now it’s your turn – egg fan? How do you like them?!