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Archive for November, 2011

Cranberry Orange Muffins

Posted in Breakfast, Muffins, Scones, and other Pastries, tagged , , , , on November 29, 2011 | 2 Comments »

Cranberry Orange Muffins

Lately Julia has really gotten excited about helping me in the kitchen. This week we decided to bake some cranberry orange muffins. Julia loves to help scoop the flour and sugar into the measuring cups, and give her a spoon or whisk and she is an expert mixer. :)

These muffins were especially fun to bake together because they required us to make freshly squeezed orange juice. Ever since she was little, my plastic hand juicer has been one of her favorite “toys.” That little orange and yellow juicer has provided her with hours of fun, taking it apart, putting it back together, so you can imagine how much she enjoyed using it to juice some real oranges. (Funny how random things around the house are always much more fun than the toys we buy for our kids!)

These muffins are a delicious way to use the fresh cranberries available this time of year. They have a sweetness that is nicely balanced by the tart cranberries, and just a hint of orange flavor. If you want, you can add some toasted walnuts to the batter, or glaze the baked muffins with a mixture of orange juice, powdered sugar, and orange zest. I, however, loved them just the way they are.

One year ago:  Chewy, Chunky Blondies

Cranberry Orange Muffins

Printable Recipe

Makes about 2 dozen muffins

Ingredients:

  • 1 cup milk
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup sour cream
  • 2 large eggs
  • 2 sticks (1 cup) butter, melted and cooled slightly
  • 3 1/2 cups all-purpose flour (or a combination of all-purpose and whole wheat)
  • 1 cup sugar
  • 1 1/2 tbsp. baking powder
  • 1/2 tsp. salt
  • zest of 1 orange
  • 1 1/2-2 cups cranberries, halved

Directions:

  1. Preheat oven to 350 degrees F. Prepare two muffin tins with non-stick spray of muffin liners.
  2. Whisk together the milk, orange juice, sour cream, eggs, and melted butter
  3. Combine flour, sugar, baking powder, salt, and orange zest in a large bowl.
  4. Pour the milk mixture into the dry ingredients and stir just until the flour is incorporated.
  5. Fold the cranberries into the batter.
  6. Spoon batter into the muffin pans, filling each cup about 3/4 full.
  7. Bake about 20 minutes, or until a toothpick inserted into the center of a muffin comes out with moist crumbs attached.
  8. Cool muffins in the pans for 5 minutes before removing to a wire rack to cool completely.

Recipe from Confections of a Foodie Bride, originally adapted from The Pastry Queen.

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Golden Winter Soup

Posted in Main Dish, Soups, Stews, and Chilis, tagged , , , on November 22, 2011 | 1 Comment »

Golden Winter Soup

I have been making this soup ever since it appeared in Cooking Light magazine in January 2008. As soon as butternut squash come into season, this is one of the first meals that I cannot wait to make. A delicious combination of butternut squash, potato, and leeks, Golden Winter Soup is hearty with a nice balance of flavors.

Once you prep the squash, potatoes, and leeks, which takes maybe 20 minutes or so, the soup comes together really easily. This soup is delicious served with Gruyere toasts, which add a salty note to balance the slightly sweet, slightly savory soup. Golden Winter Soup is definitely a favorite in our family, and I hope it will become one of yours, too.

One year ago:  Honey Yeast Rolls and Harvest Pumpkin Soup

Golden Winter Soup

Printable Recipe

Makes 8 1-cup servings

Ingredients:

For the soup:

  • 2 tbsp. butter
  • 5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • 2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 cups sliced leek (about 2 medium)
  • 4 cups low sodium chicken broth
  • 1 cup half-and-half
  • Freshly ground black pepper and/or chopped chives, for serving

For the Gruyere toasts:

  • 16 baguette slices
  • 3 ounces Gruyere cheese, sliced or shredded

Directions:

  1. Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; saute 3 minutes. Add leek; saute 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Remove from heat.
  2. Using an immersion blender, puree soup until smooth. (Alternatively, the soup may be pureed in batches in a blender.)
  3. Stir in half-and-half. Cover and keep warm.
  4. To make the Gruyere toasts, preheat broiler. Arrange baguette slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden.
  5. To serve, ladle soup into bowls; top each serving with chives and freshly ground black pepper, if desired. Serve with Gruyere toasts.

Recipe from Cooking Light, January/February 2008

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Dark Chocolate Crackles

Posted in Cookies, Desserts, tagged , , , , on November 20, 2011 | 2 Comments »

Dark Chocolate Crackles

On a recent trip to the grocery store, while waiting in the checkout line, the special issue of Fine Cooking: Holiday Baking caught my eye. I picked it up, quickly looked through it, and knew I had to have it. The magazine has recipes for cookies, pies, cakes (including cheesecakes!) and breads, many of which I can’t wait to try. These Dark Chocolate Crackles were my first choice of what to bake from the many delicious-looking recipes.

When reading through the brief description and ingredient list for these cookies, I was intrigued by the addition of orange zest to the batter. I know that chocolate and orange can be a wonderful combination, so I was expecting these cookies to be good, and they are. They’re rich and chocolatey, with a hint of orange and a sprinkling of sugar on top. Dark Chocolate Crackles would be a great addition to your holiday cookie baking list!

One year ago:  Dark Chocolate-Espresso Cookies

Dark Chocolate Crackles

Printable Recipe

Makes about 5 dozen cookies

Ingredients:

  • 2 1/2 cups (11 1/4 oz.) unbleached all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. table salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups firmly packed light brown sugar
  • 1 2/3 cup (2 oz.) natural, unsweetened cocoa powder, sifted if lumpy
  • 2 tsp. finely grated orange zest
  • 1 tsp. pure vanilla extract
  • 3 large eggs
  • 1/2 lb. bittersweet chocolate, melted and cooled until barely warm
  • 3/4 cup (1/4 lb.) chopped chocolate (white, bittersweet, or semisweet)
  • 1/3 cup granulated sugar; more as needed

Directions:

  1. Position a rack in the center of the oven and heat oven to 350 degrees F. Line baking sheets with parchment paper or nonstick baking liners.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, cocoa, orange zest, and vanilla on medium speed until well combined, about 4 minutes. Add the eggs one at a time, beating briefly between additions. Add the melted chocolate and mix until blended, about 1 minute. Add the flour mixture and mix on low speed until almost completely blended, about 1 minute. Add the chopped chocolate and mix until blended, about 15 seconds.
  4. Shape the dough into 1 1/4-inch balls. (The balls of dough may be frozen for 1 month. Thaw them overnight in the refrigerator before proceeding with the recipe.)
  5. Pour the granulated sugar into a shallow dish. Dip the top of each ball in the sugar and set the balls, sugar side up, about 1 1/2 inches apart on the prepared cookie sheets. Bake one sheet at a time until the cookies are puffed and cracked on top, 11 to 12 minutes. Let the cookies cool on the sheet for 5 minutes before transferring them to a rack to cool completely.

Note: This dough is best used immediately after mixing, without chilling in the refrigerator. I baked half of the cookies immediately and chilled the rest of the dough to bake later, and the cookies that were shaped and baked immediately turned out prettier. (The chilled dough became hard and was difficult to roll into smooth balls.)

Recipe from The Best of Fine Cooking: Holiday Baking

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Broccoli Cheddar Soup

Posted in Easy Weeknight Meals, Main Dish, Soups, Stews, and Chilis, tagged , , on November 13, 2011 | 3 Comments »

Broccoli Cheddar Soup

With the arrival of cooler weather I have been craving soup. Lately I’ve also been wanting a hot meal for lunch, as opposed to my usual sandwich and fruit. So today I decided to make some Broccoli Cheddar Soup for us. I also happened to have a few Honey Yeast Rolls in my freezer. The homemade rolls and soup were just right for a satisfying lunch on a fall day. And the best part is we now have leftover soup to enjoy for lunch the next few days.  :)

One year ago: Autumn Apple and Spinach Salad

Broccoli Cheddar Soup

Printable Recipe

Makes 6-8 servings

Ingredients:

  • 2 tbsp. unsalted butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 cups broccoli, cut into small florets
  • 2 medium Yukon gold potatoes, diced small
  • 4 cups low-sodium chicken broth
  • 1 1/2 cups grated cheddar cheese
  • 1/4 cup half n half
  • Salt and pepper

Directions:

  1. Melt butter over medium heat in a large pot or Dutch oven. Add onion and cook 3-5 minutes, until soft. Add garlic and cook 1 minute, until fragrant. Add broccoli, potatoes, and chicken broth.
  2. Bring to a boil and then reduce heat to a low simmer. Cover and cook 10-15 minutes, until broccoli and potatoes are tender.
  3. Remove from heat and stir in cheese until melted. Using an immersion blender, puree the soup until smooth. (Alternatively, you can transfer the soup in batches to a blender or food processor to puree.)
  4. Stir in half n half and season with salt and pepper to taste. Heat over low heat, if necessary.

Recipe is a Kristine’s Kitchen original.

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Green Monster Smoothie

Posted in Beverages, Breakfast, tagged , on November 7, 2011 | 8 Comments »

Green Monster Smoothie

Looking at this smoothie, it’s hard to believe that you can’t taste the spinach in it. Three cups of spinach and you can’t taste it? No, you really can’t. Not even a little bit.

As I was making these, Julia watched me put the spinach in the blender and commented on the green color of the smoothie. She said, “No spinach for Julia,” and then drank her green smoothie without realizing that there was, in fact, spinach in hers too. :) (This trick does not work with peanut butter- even in cookies or muffins she tastes it right away and won’t eat any more.  Oh well.)

I have to admit I was skeptical at first, too, but after trying this Green Monster Smoothie I can’t wait to make it again and again.

Green Monster Smoothie

Printable Recipe

Makes 2-3 servings

Ingredients:

  • 1 banana (frozen or not), cut into chunks
  • 1 cup chopped frozen pineapple
  • 1 pear, coarsely chopped
  • 1 cup orange juice
  • 3 cups baby spinach leaves, rinsed and dried
  • 1 tbsp. honey
  • 3 tbsp. ground flaxseed (optional)

Directions:

  1. Combine all ingredients in a blender or food processor and puree until completely smooth. If smoothie is too thick, thin it out with a little more orange juice.
  2. Taste and adjust sweetness with additional honey, if desired. Serve immediately.

Recipe adapted from Cooking with Karen, originally from Annie’s Eats

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