Favorites, FAVORIT

Every once in a while, I just need to talk about my girls.  I mean, look at these sweet things!  I can't get over how fast they are both changing before our eyes.  

2 1/2 years old & 7 months old

My favorite things these days are watching Little Girl reach for toys and put them in her mouth (she is so visibly proud of herself), and having real conversations with Big Girl.  She's like a real kid!  This is pretty cool.

She's doing a great job of ...
sitting up
reaching for toys
putting everything in her mouth

And Little Lady over here is eating some solid foods, jumping in her Jenny Jump-up, and pre-crawling.

This is pre-crawling: she goes BACKWARD instead of forward
... ending up under the arm chair

We've had a busy week or so: Fourth of July, a visit to the Mystic Aquarium with some friends, and a few other engagements.  The girls have really been troopers, but I think it's catching up with us: this one asked for a nap!  What a strange scenario: my 2 1/2 year old comes up to me and begs for rest time.  How odd.

In other news, I finally took the plunge and retired the old nonstick cookware in favor of some stainless steel pots!  I've been wanting to do this for years.  The nonstick had served us well, but was pretty beat up.  So it was time!  Plus, I'd been saving up (by having yard sales and craigslisting and ebaying) so I needed to put that money to its proper use.

I bought the Ikea FAVORIT 5 quart, 2 quart, and 1 quart pots.  So far I love them!  They are very sturdy but did not have the price tag that most other stainless steel pots have.  I only got these three (and not the frying and saute pans) because when I need pans like that I use cast iron.

It's taking a bit of adjustment to cook without nonstick, especially for rice, but I'm working on tweaking my methods.  Feel free to pass along your suggestions for making the switch from nonstick!

A few more bean favorites

I'm on a little bit of a bean kick.  So I thought I'd dredge up a few more recipes from the rhymes with smile archives that use beans.

If you haven't yet had the chance to learn how to cook dried beans, there's no time like the present ...

Black Bean Chili (uses black beans)
Kitchen Sink Nachos (uses black or pinto beans)
Southwest Pork in Black Bean Sauce (uses black beans)
Chipotle Lime Chicken (no, the recipe doesn't call for beans.  But I recall that the last time I prepared this dish, I dumped in a couple cups of cooked beans.  It works with the meal!)
Hunter's Minestrone (uses cannelloni beans)

The 300th Post (and a giveaway)

This is it, folks ...

my 300th blog post!

Whether you've been along for the ride since the beginning, or are just now joining in ... I want to say thanks!  You've been excited with me, you've encouraged me, you've helped me through some challenges, and most of all, you are the reason I keep blogging!

As a little way to say thanks for sticking with me, I'm going to give away of one of two things ... you get to choose which you would like!

1. One of the most well-known cookbooks out there: The Joy of Cooking!  This book has it all, folks.  Seriously.  For a starting cook or a seasoned one, it'd be a great addition to any kitchen!

or 

2. A handy-dandy PlanetWise reusable wet bag for cloth diapering (or summer adventures that may require transporting wet things like bathing suits!).  I keep one of these in the diaper bag at all times!

So, how to enter, you ask?

1. Follow the blog via Google Friend Connect and leave a comment saying so (if you're already a follower, leave a comment saying so) along with which prize you'd prefer

2. Blog about the giveaway and leave me a comment saying so, along with which prize you'd prefer

3.  Share a little love in the comments ... a favorite post, a recipe you've tried, something you'd like to see on the blog, or a fun shout-out ... and say which prize you'd prefer.

You can do all three to triple your chances to win!  And, make sure you tell me which one you hope to win!

Giveaway will be open until Thursday, May 23rd at 5 PM.

Orange Dreamsicle Cake Trifle

One of the desserts we had at the Cinco-de-Mayo fiesta-themed wedding shower for my friend B.  Nothing about this is particularly Mexican, except that the bright orange of the cake and green of the mint went with our color scheme!

Orange Dreamsicle Cake Trifle

Cake:
1 1/2 c. milk
1/2 c. oil
4 eggs
1 small box orange jello
1 small box vanilla instant pudding
1 box orange cake mix

Combine ingredients and beat for 3 minutes.  Put in a 9x13" pan.  Bake at 350 degrees for 30 minutes.  Cool completely.  Cut into 2- to 3-inch squares.

Filling:
8 ounces sour cream
1 medium can crushed pineapple, drained
2 cups sugar
2 (6 ounce) packages frozen coconut

Mix together filling ingredients.  Reserve 1 cup for frosting.

Frosting:
1 cup reserved filling
8 ounces whipped cream

Mix together frosting ingredients.

To assemble trifle, in a large glass bowl place half of the cooled cake squares in a layer on the bottom.  Spoon in half the filling.  Top with the rest of the cake squares, then add the rest of the filling.  Finally, spread the frosting over the top.  Garnish with grated orange peel and fresh mint.

Keep refrigerated until ready to serve.  Trifle can be made up to one day in advance.

Mexican Corn Dip

This is one of the appetizer dips I prepared for a friend's fiesta-themed wedding shower.  The recipe is from a friend of the family affectionately known as "Mama Liz."

Makes 1 8x8" dish (4-6 servings)

1 (15 ounce) can Mexican corn, drained
1 (4 ounce) can diced chili peppers
1 c. mayonnaise
1/2 c. shredded parmesan cheese
1 1/2 c. hot pepper jack cheese

Combine all ingredients in a medium bowl.  Pour into an 8x8" glass baking dish and bake at 350 for 20-30 minutes or until it is hot and bubbly.  Alternatively, you can put the ingredients in a crockpot and cook on low or high until hot and bubbly.

Serve with chips or crackers.

If you wish to double the recipe, you can bake it in a 9x13" dish.

Homemade Queso Dip

This queso recipe comes from my friend Katie, who says this is a family favorite.  I used this as an appetizer dip for the recent fiesta-themed shower I helped throw.

Yield: 8 cups

6 Tbsp. butter, divided
1 white onion, diced
2-3 Tbsp. flour
2 pounds Velveeta, cubed
1 can evaporated milk
1 (8 ounce) package mushrooms, diced
3 tomatoes, diced
1 (4 ounce) can diced green chilies
garlic salt to taste
1 can golden mushroom soup or cream of mushroom soup
1/2 c. salsa

Saute onions in 3 tablespoons butter and set aside.

In a large saucepan, melt remaining butter and stir in flour on low heat, stirring with whisk to get out lumps.

Add Velveeta cheese and melt slowly.  Add remaining ingredients and heat through.

Chocolate Pound Cake

1 c. (2 sticks) butter
1/2 c. crisco
3 c. sugar
5 eggs
1 c. milk
1 Tbsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. cocoa
3 c. flour

Cream butter, crisco, and sugar.  Add eggs.  Sift flour, baking powder, salt, and cocoa.  In a separate bowl combine milk and vanilla.  Add dry mixture to the butter mixture alternately with milk, beginning and ending with flour mixture.  Bake in a greased and floured tube pan or bundt pan at 325 for 1 1/2 hours or until a cake tester inserted in the middle comes out clean.
Invert onto a wire rack to cool.  Transfer to a cake stand or platter and dust with powdered sugar or chocolate icing.

This cake recipe is from my mom's handwritten recipe files ... a friend gave it to her in the early '80s.  It was one of the desserts that we prepared for B's wedding fiesta shower.  No, it's not particularly Mexican in any way.  In fact, it screams American.  But it fed a lot of folks!

You know what I hope happens?  In 30 years, I'd like to make this cake for one of my girls' friends, and share how it's been used through the years to celebrate and fellowship!

Would you believe that we all have known each other for longer than we haven't known each other?  That's so special!

Bride to be in the middle!

Pretty fun girls to throw a shower with (or for!)

Cinco de Mayo Fiesta Menu

I recently helped throw a fiesta-themed wedding shower for a dear friend, and had such a great time planning, cooking, and eating (of course) that I wanted to share the whole menu!  The recipes that don't have links will be coming up on the blog this week - I'm hoping to squeeze them all in before Cinco de Mayo.  But really, you can have a fiesta whenever you want.  Any reason is a good reason for tasty Mexican food!

The bride-to-be and her mom - such sweet ladies!

The rest of us are sweet too ... and a little kooky

Appetizers:
Mexican corn dip and queso dip with tortilla chips

Entree:
Carnitas: braised and fried pork - served with warmed corn tortillas, chopped onion, chopped cilantro, and lime wedges
Tomatillo Corn Relish: I roasted the corn before adding it to salsa by spreading a single layer of frozen corn kernels on a cookie sheet, drizzling with olive oil, and broiling for 3-5 minutes or until lightly brown in places
Roasted Pineapple Salsa: I nixed the habanero and was going to substitute jalapenos but couldn't find any in the three grocery stores I went to (what, a shortage of jalapenos just before Cinco?  Inconceivable.)
Pico de Gallo: fresh tomato salsa with onions, cilantro, and peppers

Pico de gallo

Guacamole: made with the pico de gallo

Mexican Rice with Cilantro Dressing: ya'll, this was phenomenal.  I'm not kidding.  I may never think of rice the same way.

Poblano Pinto Beans: my favorite way to eat pinto beans!

Desserts (chosen not for their association with Mexican food, but because they were easy, made enough for all the guests, and the orange cake went with the bright color theme)

Chocolate Pound Cake

Jo's Dreamsicle Cake Trifle

Mexican Rice with Cilantro Dressing

Guacamole, chopped onion, and sour cream

Queso dip

Left: Roasted Pineapple Salsa
Right: Tomatillo Corn Salsa

Jo's Dreamsicle Cake Trifle

Based on Roberto Santibanez's Taco Night Menu on Epicurious.com

Food I Can't Stop Making: Chocolate Chip Cookies

Best-Ever Chocolate Chip Cookies, from here

3/4 c. unsalted butter, softened (1 1/2 sticks)
3/4 c. brown sugar
1/4 c. granulated sugar
1 egg
2 tsp. vanilla extract
2 c. flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 c. bittersweet chocolate chips

Preheat oven to 350 degrees.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color.  Add egg and vanilla and blend in.
Mix in flour, cornstarch, baking soda, and salt.  Stir in chocolate chips.
Using a cookie scoop or tablespoon, drop dough onto a baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges (the tops will not brown, but do NOT cook longer than 10 minutes!).
Let cool on the sheet on a wire rack for five minutes.  Remove from baking sheet and let cool completely.  Makes approximately 3 dozen.

Seriously, the best chocolate chip cookies I've ever eaten

Sometimes I get in a rut with food, where I make the same things over and over because I can't think of anything else to do.
Sometimes I get in a groove with food, where I make the same things over and over because I can't get enough of them.

These are "groove" cookies.  I've made two batches in six days.  Calculate it: yes, that's over 60 cookies in a household where I'm the only one who eats dessert.  In my defense, I've shared and given most of them away (I actually used a dozen as an excuse to meet a neighbor I've been stalking eyeing wanting to meet for the last few months), but I've also eaten my fair share of them.  I even hid an offer of these cookies in a recent blog post because I'm so crazy about them (I guess the offer still stands.  I'd be up for making more).

Enough of me talking.  Put down whatever you're doing right now that you think is important (like reading some silly blog post) and go make some cookies.  And let them bake for only 10 minutes, max - that's how you get such delicious cookiness, ya'll.

A Plain Yellow Cake

Sometimes I want to bake just so she'll wear her hat

From The Better Homes and Gardens New Cook Book
Serves 10-12

2 1/2 c. flour
2 1/2 tsp. baking powder
1/2 tsp salt
2/3 c. butter
1 3/4 c. sugar
1 1/2 tsp. vanilla
2 eggs
1 1/4 c. milk

Grease and lightly flour two 9" round baking pans or one 13"x9" baking pan.  Set aside.

Combine flour, baking powder, and salt.  Set aside.

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add sugar and vanilla; beat till well combined.  Add eggs, one at a time, beating 1 minute after each.

Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just till combined.  Pour batter into the prepared pan(s).

Bake at 375 for 30-35 minutes or until a wooden toothpick comes out clean.  Cool layer cakes in pans on wire racks for 10 minutes, then remove cakes from pans.  Cool thoroughly on racks.  Frost with desired frosting*.  Serves 10-12.

*Or don't frost with frosting.  The Mr. doesn't like frosting on cakes really, and so when I make one of these I don't frost it.  It's just delicious as a simple cake without frosting.  And it makes it a lot easier to justify eating leftover cake for breakfast (with coffee, of course.  Coffee cake, anyone?)

Well, we're ready for the winter storm of the season.  But instead of doing things that normal people do in preparation (like making sure that the snowblower is in working condition), we are planning a breakfast brunch and igloo building party tomorrow.  So we ran to the store twice for supplies for that.  And right now, the Mr. is in the basement tinkering with a sled to make it into a tow-behind sleigh for our girls to ride in while we cross-country ski around the neighborhood.  I'm not sure what exactly "tinkering" means, but I do know it involves about 10 feet of PVC pipe (I'm not kidding), a 50-ft. bundle of 3/8" nylon rope, and a plastic buckle from REI.  If it's successful, I'll post a picture of what he came up with.  What the heck ... I'll probably share a picture even if it's not successful.

Earlier this week was the Mr.'s birthday, which is the occasion for the cake above.  He had to work until 7 on his birthday night, but he came home to Little Girl's "Happy Birthday Daddy-o" that we had practiced all day, and promptly got sent on a scavenger hunt for his presents.  Birthdays are way more fun with 2-year-olds around.  She's been going around singing the birthday song since about mid-December, so it was fun that she could sing it with actual intent.

What else have we been up to, you ask?
A lot of watching this:

 And doing this:

And copious amounts of dress-up (she hopes to be the world's first hobo ballerina)

 Naptime usually ends up with something like this:

And most days have at least one of these:

 So, yeah.  We're staying busy.

And guess what?  I won the giveaway I posted about earlier in the week!  Hooray!  If you haven't had a chance yet, go check out Cindi's blog and shop to see what I'm so excited about!

Dutch Baby Pancakes

from A Homemade Life by Amy Wizenberg
yield: 2 servings

2 Tbsp butter
4 large eggs
1/2 c. flour
1/2 c. half and half (I typically use whole milk instead)
1/4 tsp. salt
freshly squeezed lemon juice
sifted powdered sugar

Preheat oven to 425.  (Maybe you're like me, and you think preheating is just a conspiracy.  But, in this case, it's an important step because you need to slide the skillet into a HOT oven.  So, preheat.)
Put the butter in an 8-inch cast iron skillet and place over low heat.  As the butter melts, bring it up the sides of the skillet to coat.
Meanwhile, in a blender, mix together the eggs, flour, half and half (or milk), and salt until well blended.
Pour the egg mixture into the warmed skillet.  Slide into the oven and bake for 18-25 minutes.  The mixture will rise and puff around the edges, like a bowl-shaped souffle.  The dutch baby is ready when the center looks set and the edges are nicely risen and golden brown.

You start with a thin batter, and then you get THIS!  It's awesome.
Don't forget the lemon and powdered sugar.  You'll be glad.

Remove from the oven.  Drizzle the lemon juice and sprinkle generously with powdered sugar.  Serve immediately.

This is what we had for breakfast this morning - easy to whip up, fun to eat, and just enough time in the oven to drink some coffee, brush my hair, and put my contacts in.

Which is exactly what I need these days: coffee, and a semblance of being "put together" by noon.  Not that I have anything to complain about regarding my daughters - they're just as sweet and fabulous as ever.  But one of them is two.  And the other is a newborn.  So most days I find myself thinking at 8 PM, "Did I remember to put on deodorant today?" and "Surely I stepped foot out of my house at least once, right?"  The poor dog has been relegated to his lowest position yet.  I am pretty sure I will never be able to vacuum or sweep again.  And grocery shopping?  I think I'll be able to pencil that in by March.

Yes, things are hectic, chaotic, wild, and overwhelming.  And so worth it.

Here's to getting back to "normal" ... sometime!

Holiday Sweets 5: Chocolate Candy Cane Cookies

Creamy peppermint buttercream sandwiched between chocolate shortbread-like cookies: Oh. My. Truly divine. Plus, they are so pretty rolled in the crushed candy canes. Requires a splurge on time (and butter!) but you will be so glad you did. Try to save a few to share with others. ~Mary

Chocolate Candy Cane Cookies

Recipe & photo from Bon Appétit, December 2005  

Yield: Makes about 18 sandwich cookies

Ingredients

Cookies

1 3/4 cups all purpose flour

1/2 cup unsweetened cocoa powder (preferably Dutch-process)

1/4 teaspoon salt

1 cup sugar

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 large egg

Filling

1 cup plus 2 tablespoons powdered sugar

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

3/4 teaspoon peppermint extract

2 drops (or more) red food coloring

1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces) FYI: I prefer the candy canes crushed a little finer than shown in the photo

Directions

For cookies:

Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling:
Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.

Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.

Holiday Sweets 4: Holiday Biscotti

This biscotti is a fun, slightly fancy holiday treat. Making them has become a December tradition for me, often for a cookie exchange. Never made biscotti before? Try them! Perfect with a hot cup of coffee or tea. ~Mary

Holiday Biscotti

Recipe & photo from Foodnetwork.com

Yield: 12-18 cookies, depending on size you make the log and slices 

Ingredients

2 cups all-purpose flour

1 1/2  teaspoons baking powder

3/4 cup sugar

1/2 cup (1 stick) unsalted butter, room temperature

1 teaspoon grated lemon zest

1/4 teaspoon salt

2 large eggs

3/4 cup pistachios, coarsely chopped

2/3 cup dried cranberries

12 ounces good-quality white chocolate, chopped

Red and green sugar crystals, for garnish

Directions

Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set (optional: cover baking sheet with wax paper). Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Holiday Sweets 3: Pumpkin Cheesecake Bars

These bars allow you to enjoy a great combination of flavors and silky-smooth cheesecake texture with no fuss. Enjoy plain or top with a dollop of whipped cream. “A maple pumpkin cheesecake filling sits atop a gingersnap crust for a fantastic fall dessert.” Amen. ~Mary

Pumpkin Cheesecake Bars

Recipe & photo from Brown-Eyed Baker.

INGREDIENTS

For the Crust:42 gingersnap cookies (about 9 ounces)
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

For the Filling:8 ounces cream cheese, at room temperature
1 cup light brown sugar
1 (15-ounce) can pumpkin puree (about 2 cups)
2 eggs
1 (12-ounce) can evaporated milk
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon kosher salt
Pinch ground cloves

DIRECTIONS

1. Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan and line with parchment paper so that it extends over each long side of the pan.

2. Make the Crust: In a food processor, pulse together the gingersnaps and sugar until they become fine crumbs. Add the melted butter and pulse a few more times to incorporate. Press the crumbs evenly into the bottom of the prepared pan. Bake for 10 minutes.

3. Making the Filling: While crust is baking, prepare the pumpkin filling. Beat together the cream cheese and the brown sugar on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the pumpkin and mix on low speed until completely incorporated. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the evaporated milk, maple syrup and vanilla, and beat until well combined, about 1 minute. Add the cinnamon, ginger, salt, and cloves and mix on low to incorporate.

4. Pour the filling over the prepared crust and tap the pan on the counter to remove any air bubbles. Bake until the filling is set in the center, about 30 to 35 minutes. Remove from oven and set on a wire rack to cool. Once the bars have cooled to room temperature, you can cut and serve them, or you can refrigerate them and serve them chilled.

5. Using the parchment paper overhangs, lift the bars from the pan and onto a cutting surface. Cut into squares and serve with whipped cream and candy corn, if desired. Store the bars in an airtight container in the refrigerator for up to 4 days.

Holiday Sweets 2: Skillet Apple Crisp

Need an easy dessert for upcoming family time?  Check out another fabulous guest post from Mary!  

A delicious and faster alternative to apple pie. The crumble topping and rich apple filling are fantastic. Enjoy!  ~Mary

Skillet Apple Crisp

Recipe & photo from Cook's Illustrated, September 1, 2010

Serves 6 to 8.

Golden Delicious apples are Cook’s Illustrated’s favorite for this recipe, but any sweet, crisp apple such as Honeycrisp or Braeburn can be substituted; they do not recommend Granny Smith apples for this recipe. If your skillet is not ovensafe, prepare the recipe through step 3 and then transfer the filling to a 13 by 9-inch baking dish. Top the filling as directed and bake for an additional 5 minutes. Serve the apple crisp warm or at room temperature with vanilla ice cream or whipped cream.

INGREDIENTS

Topping

¾ cup (3 ¾ ounces) unbleached all-purpose flour

¾ cup pecans, chopped fine

¾ cup old-fashioned rolled oats 

½ cup (3 1/2 ounces) packed light brown sugar

¼ cup (1 3/4 ounces) granulated sugar

½ teaspoon ground cinnamon

½ teaspoon table salt

8 tablespoons (1 stick) unsalted butter, melted

Filling

3 pounds Golden Delicious apples (about 7 medium), peeled, cored, halved, and cut into 1/2-inch-thick wedges (see note above)

¼ cup (1 3/4 ounces) granulated sugar

¼ teaspoon ground cinnamon

1 cup apple cider

2 teaspoons juice from 1 lemon

2 tablespoons unsalted butter

INSTRUCTIONS

1. FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 450 degrees. Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside while preparing fruit filling.

2. FOR THE FILLING: Toss apples, granulated sugar, and cinnamon (if using) together in large bowl; set aside. Bring cider to simmer in 12-inch ovensafe skillet over medium heat; cook until reduced to ½ cup, about 5 minutes. Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and set aside.

3. Heat butter in now-empty skillet over medium heat. When foaming subsides, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 12 to 14 minutes. (Do not fully cook apples.) Remove pan from heat and gently stir in cider mixture until apples are coated.

4. Sprinkle topping evenly over fruit, breaking up any large chunks. Place skillet on baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.

Holiday Sweets 1: Pumpkin Cupcakes with Maple-Cream Cheese Frosting

Special treat: guest posts!  I've asked some friends to help me in the coming weeks by sharing favorite recipes, projects, and/or personal insights.  Mary has been kind enough to share FIVE (yes, FIVE!) delicious holiday treats - all in the "Holiday Sweets" category.  (To be completely honest, we are all hoping that one day Mary will open up her own bakery and dessert catering business.  She knows her stuff, and does such a beautiful job not only of preparing food but also presenting it.  Until that time, we are more than happy to be her guinea pigs and give her feedback on any and all recipes she needs an audience for.)  

"I love the food of the holidays. I love the traditional fare of turkey and stuffing, pumpkin and apple pies. But I also love exploring less common expressions of common flavors. I'm excited to share a few of my favorites with you over the next few weeks while Katherine is enjoying her first busy and blessed holiday season as mama of two."  ~Mary

Pumpkin Cupcakes With Maple–Cream Cheese Frosting
Recipe & photo from Smitten Kitchen

Yield: 17 to 18 cupcakes

Cupcakes

1 stick unsalted butter, room temperature, plus more for greasing pans

1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin

Frosting
1 (8-ounce) packages cream cheese, softened
1/2 stick unsalted butter, room temperature
1 cups confectioners’ sugar
1/8-1/4 cup pure maple syrup

Make the cupcakes:
1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.

2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Make the frosting:
In a stand mixer beat all the ingredients on medium until fluffy. Frost cupcakes. Refrigerate for 30 minutes to set up frosting.

Whole Wheat Oatmeal Muffins

Makes 12 muffins

1 c. whole wheat flour
1 c. whole oats
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1/3 c. brown sugar
1 c. milk plus 1 tsp. white vinegar or lemon juice (to make sour milk)
1 egg
1/3 c. vegetable oil
1-2 mashed bananas, optional

Stir together dry ingredients.  In a separate bowl, combine wet ingredients, then pour into dry mixture.  Mix by hand combining all ingredients.  Pour in greased muffin pan.

Bake at 425 for 10-12 minutes.

This is one of my favorite muffin recipes for oh-so-many reasons!  First, they really do take only 10 or 12 minutes to bake.  That alone is worth it!  Hot from the oven muffins in like, 20 minutes!  Yowza.

Second, they are so versatile.  You can substitute other kinds of flour, add extra spices (I added a hefty teaspoon of cinnamon this morning), use yogurt instead of sour milk, replace the oil with applesauce or (dare I divulge a secret?) a jar of baby food, and/or throw in whatever fruit or nuts you have around.  I have even stirred in leftover oatmeal a time or two.  Sometimes tweaking the recipe results in a different bake time (like an extra minute or two), but it's worth it.

Third, these have been termed "nursing survival muffins" by my friend Amber, who originally shared the recipe.  They're filling, delicious hot or cold, healthy, a little sweet (because of course that's a necessity in my book), easy to freeze, and good for any meal of the day or night.

What's not to love?

Chocolate Zucchini Bread

2 1/4 c. all purpose flour
3/4 c. unsweetened baking cocoa
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
2 c. finely shredded zucchini
1/2 c. oil
2 beaten eggs

Preheat oven to 350.  Grease bottom and sides of two loaf pans.  Set aside.

In a medium mixing bowl combine flour, cocoa, cinnamon, baking soda, and baking powder.  Set aside.

In a large mixing bowl, combine sugar, zucchini, oil, and eggs; mix well.  Add dry ingredients to zucchini mixture.  Stir just until moistened (batter should be lumpy).

Divide mixture evenly between the prepared pans.  Bake for 45-60 minutes or until a wooden toothpick inserted near center comes out clean.  Cool in the pan on a wire rack for 10 minutes.  Remove loaf from pan, and cool completely on the wire rack.  Wrap and store overnight.  Makes 2 loaves (in my opinion, it's not worth it to make one loaf of quick bread ... always, always, always double the recipe to get two loaves, and either freeze a loaf or give it away.  But never ever make just one.)

I've heard it said that once you change three or more ingredients in a recipe, you can call it your own and don't have to give credit to the original owner.  If that's really the case, then pretty much everything that goes through my kitchen is unquestionably owned by the Rhymeswithsmile Empire of Middle Connecticut (LLC).  This one's no exception ...
- original recipe calls for 3 cups of flour.  I wanted it to be chocolatey, so I replaced 3/4 cup of flour with cocoa instead.
- original recipe calls for nutmeg and cloves in addition to the cinnamon.  I knew I didn't want those flavors with chocolate, so I nixed that.  Save it for cold weather and fall ... not for summer and chocolate.
- original recipe calls for nuts.  Which, in my mind, means "chocolate chips"... I actually ended up not using them (because I prefer my recent habit of eating them straight out of the package by the handful when I'm in desperate need of a dessert), but think it will be a standard addition from here on out.

Wait.  I just realized that one of my "changes" to the original recipe actually was not a change, since I didn't do it.  So, I don't know if that counts or not, but I'm going to claim ownership, OK?