New Year's Day Brunch

The first day of the new year can be wonderful; it is a fresh start, a new leaf, Day 1! Whatever you may call it, sometimes decisions from the year before, more specifically the night before lingers! I can suggest a few places that will help that residue disappear quickly so you can get started on all those resolutions!

Brunch Hangover Spots:

Here are some of our favorite spots in Salt Lake City. These greasy spoons can sop all the alcohol you put in tonight.

Blue Plate Diner

Original Pancake House

Eggs in the City (tip: call ahead and get put on the list)

Magleby's Fresh

Porcupine Pub & Grille (get yourself the big ol' pile!)

Red Rock Brewery

Sundance Resort--Foundry Grill

Vertical Diner (vegans and vegetarians rejoice!)

Other favorite locations:

Chicago

Los Angeles

New York City

Washington, DC

Here we come a Waffle-ing...

We don't have any young kids in our family this year, but I know that Christmas morning gets hectic and busy very quickly and before we know it wrapping paper is everywhere and everyone is starving. There are some really great recipes that you can make ahead of time, thus doing minimal work on Christmas morning to feed all of your hungry family and guests!

First, look to my previous post about Christmas brunch; the recipes are fantastic and everyone will love them!

Second, go over to Smitten Kitten and see the post at How to Host a Brunch and Still Sleep In.

Third, if you want something less traditional, try this Emeril favorite make ahead casserole:

Mexican Breakfast Casserole

courtesy of Emeril Lagasse

Ingredients

• 6 poblano chile peppers, about 1 1/2 pounds
• 1 teaspoon unsalted butter
• 1 1/2 pounds Mexican chorizo, or other hot sausage, removed from casings and crumbled
• 1 cup chopped yellow onions
• 1/2 cup chopped red bell peppers
• 4 teaspoons minced garlic
• 4 teaspoons chili powder
• 5 corn tortillas, quartered
• 10 large eggs
• 3 cups half-and-half
• 1/2 teaspoon hot red pepper sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chopped green onions, green tops only
• 1/4 cup chopped fresh cilantro
• 1 1/2 cups grated pepper jack
• 1 1/2 cups grated medium cheddar
• Sour Cream, garnish
• Picante Sauce (store bought), garnish

Directions

1. Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
2. Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
3. In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.
4. In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
5. In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
6. Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
7. Preheat the oven to 350 degrees F.
8. Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.

Fourth, for those of you who have more time give these recipes a try. They are real crowd pleasers and you can get creative in toppings:

Basic Waffle Recipe

courtesy of Alton Brown, Food Network

Ingredients

• 4 3/4 ounces all-purpose flour, approximately 1 cup
• 4 3/4 ounces whole-wheat flour, approximately 1 cup
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons sugar
• 3 whole eggs, beaten
• 2 ounces unsalted butter, melted
• 16 ounces buttermilk, room temperature
• Vegetable spray, for waffle iron

Directions

1. Preheat waffle iron according to manufacturer's directions.
2. In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
3. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree oven until ready to serve.

to top it all off:

Buttermilk Syrup

Ingredients

• 1/2 cup real butter
• 1 1/2 cups white sugar
• 1 tsp. light corn syrup
• 3/4 cup buttermilk
• 1 tsp. baking soda
• 2 tsp. vanilla

Directions

Cook the butter, white sugar, corn syrup, and buttermilk in a saucepan until boiling, then add baking soda and vanilla

Christmas morning doesn't have to be just about presents. A great way to start the day is with a delicious meal for family and friends! Have a tasty Christmas!

photo: iStock

Christmas Eve Pasta

Traditionally in Italian-American culture, dinner on Christmas Eve is the Feast of Seven Fishes. Consequently, we decided to do one of the traditional dishes for our Christmas Eve dinner. The greatest thing about Christmas is spending time with family so we're not suggesting you go all out at every meal, so most of the ingredients of this dish you probably have on hand or are inexpensive to pick up at any grocery store.

Laura's Note: Don't be afraid of anchovies! Once they are chopped up and mixed in no one will no exactly what they are... they will just taste umami!

Linguini with Clam Sauce

Recipe courtesy of Rachael Ray

Yields 4 servings

Ingredients

• 1 pound linguini
• Salt
• 1/4 cup extra-virgin olive oil, 4 turns of the pan
• 6 fillets flat anchovies, chopped
• 4 cloves garlic, chopped
• 1 teaspoon dried thyme leaves
• 1/2 to 1 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine, 2 turns of pan
• 1 (15-ounce) can whole baby clams, with their juice
• Handful flat-leaf parsley, chopped

Laura's notes: Adding parmesan cheese and italian sausage really makes this dish a holiday feast!

Directions

Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later.

To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

NOW GO TO BED!!! Santa's coming!!!

photo: Food Netowrk

Cookies...for Santa!

I know it may seem tiring to even think about baking another treat for a possibly fictitious, but jolly man (who has probably had dozens of cookies by the time he reaches your house), however this is one of the most beloved holiday traditions by children all over the country. There is some speculation surrounding this tradition: one story says that parents during the Great Depression wanted to inspire hope and a spirit of giving in their children by asking them to share, while another suggests it is the last possible chance for children to secure their spot on Santa's "Nice" list.

Regardless of the reasoning behind it, I am sure many of you will be around little ones who will insist the tradition is carried out! I've modified a sugar cookie that Sandra Lee created as an edible ornament, but I love it just as a regular sugar cookie. So whether they are for Father Christmas, or just your father, you'll save a little time by starting with a store-bought cookie mix, but you end with a much tastier result! You're welcome Santa!

So you know how much time you have...

Laura's Modified Sandra Cookie

Recipe courtesy Sandra Lee

Prep Time: 35 min

Inactive Prep Time: 30 min

Cook Time: 9 min

Level: Easy

Serves: 24 cookies

Ingredients

• 1 package (17.5 ounces) sugar cookie mix (recommended: Betty Crocker)


• 1/3 cup cream cheese, softened in microwave for 45 seconds


• 1 egg


• 1 teaspoon lemon extract


• 3 tablespoons cake flour

Special Equipment:

• Baking sheets


• Aluminum foil and cooking spray


• Mixing bowl


• Flour


• Rolling pin


• Favorite Holiday Cookie Cutters
  


• Cooling rack

Directions

Line baking sheets with aluminum foil and spray lightly with cooking spray. Alternatively, you can use a silicone baking mat.

In a large bowl, stir together all ingredients, until dough ball forms. Split dough in half and form into disks.

Roll out dough on a lightly floured surface to 1/4-inch thick. Cut out cookies with oversized (4 to 5-inch) ornament-shaped cookie cutters. Place cookies on prepared baking sheets spaced 1-inch apart. Chill in refrigerator for 30 minutes.

Preheat oven to 375 degrees F.

Remove cookies from refrigerator bake for 9 to 12 minutes or until edges just start to turn golden. (Laura's note: I prefer my sugar cookies more soft, so I bake for 9 minutes, turning half way through.) Cool completely on baking sheet on a rack.

Store completely cooled cookies separated by waxed paper in an air-tight container for 1 week.

Holiday Traditions

Our family does not have many formal holiday traditions, but you better believe we always find a way to incorporate tasty food into whatever we decide to do. We would love the hear from our readers to know what your family likes to eat when it is time to celebrate! Don't be shy; regardless of the grandiosity or simplicity of the recipe we want to know and may even add it to our eclectic repertoire!!!

Celebrate National Cupcake Day...Check!

One flavor of cupcake was not enough to truly celebrate National Cupcake Day, so Laura and I decided to make two! Laura made a tried and true recipe for Red Velvet cupcakes, while I decided to bake a classic...vanilla, and I'm really glad I did! I selected a recipe by New York's Magnolia Bakery. These vanilla cupcakes were so light, so moist, and so full of flavor. The frosting (which the bakers at Magnolia's describe more as an icing) complements the lightness of the cake and adds the right amount of sugary topping to complete this heavenly dessert!

Red Velvet Cupcakes with Cream Cheese Frosting
courtesy of Paula Deen, 2007

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring (Laura doubles this)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract (Laura doubles this)
• For the Cream Cheese Frosting:
• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar
• Chopped pecans and fresh raspberries or strawberries, for garnish (Laura leaves this out)

Directions

1. Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a hand-held electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. (Laura's note: I find it is crucial to sift these dry ingredients. It makes for a very smooth, velvety batter! Also add the dry to the wet little by little.)
   
3. Divide the batter evenly among the cupcake tins about 2/3 filled. (Laura's note: I find a 1/3 measuring cup works perfectly to scoop the batter into the cups.) Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Magnolia's Vanilla Cupcake
Recipe courtesy Allysa Torey, More From Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen, Simon and Schuster, 2004

Ingredients
Cupcakes:

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract
• Icing:
• Vanilla Buttercream, recipe follows

Directions

1. Preheat oven to 350 degrees F.
2. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
5. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream:
Note from Magnolia: The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

• 1 cup (2 sticks) unsalted butter, softened
• 6 to 8 cups confectioners' sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

1. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes.
2. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

It's National Cupcake Day!!!

Cupcakes are all the rage and there is a simple explanation for it... they are amazing! You can have unlimited combinations of flavors and so many different techniques can be applied to give it that special touch! Since I will be tied up baking today, I will let you read all about the holiday for yourself!

Stay tuned for what we create later this evening! Feel free to clue us in on your favorite cupcake combinations or recipes!

P.S. If you are in the D.C. area or in Northern Utah.

Let your heart be light...you don't always have to go ALL out!

The Holidays are for enjoying family and friends, not necessarily slaving in the kitchen. We have a few tasty recipes and tips that are guaranteed to please the crowd without taking you away from the festivities for too long!

1. Never underestimate the power of high quality simple ingredients! Cheese is one of the best ingredients to have on hand when you need to put together a hearty bite! You can make a cheese ball, cheese popcorn, or just serve it as is. Seasonal fruits like clementines, grapes and pears can be a nice break between heavier holidays foods.

2. Slow cookers are your friend! Using a slow cooker will save you lots of hands-on time and will still result in a hearty holiday meal! There is a section in the bookstore just for slow cooker cookbooks, like this Williams-Sonoma book. If you don't have a slow cooker you can cut down your hands-on time by making semi-homemade recipes. Sandra Lee has amazing ones that will give you fantastic flavors with a lot less time!

3. Get everyone involved! You can do this by making homemade individual pizzas together! Everyone will get what they like and it is easier than you think. Your favorite pizzeria will usually sell their dough, if you just ask, you can pick it up at a specialty foods store like Whole Foods or you can go for it and make it yourself. The dough can be handy in making a myriad of other treats as well!

Whatever you decide to make this holiday season these options will ensure you don't miss a moment of the festivities!

Birthday Break and Birthday Cake

Laura and I are taking a blog break today because it's our birthday! Happy Birthday to us! My birthday wish is that more people who read my blog will comment! So comment now and tell me about your favorite birthday cake, birthday meal, or other birthday treat! I'll be sure to tell you about our birthday meals we enjoyed this year in the next post!

Marbled Brownies

It's National Brownie Day and on a holiday like this,

regular fudge brownies won't cut it. Cream cheese is

a brownie's best friend, but unlike many cream cheese brownies this one doesn't have a cream cheese frosting, instead the cream cheese is inside the brownie. This recipe makes a treat that is the perfect compromise of a brownie and cheesecake...a perfect dessert!

Cream Cheese Brownies

Ingredients

• 1 pkg box brownie mix
• 1/4 cup water
• 2/3 cup vegetable oil


• 1-8 oz pkg cream cheese, softened


• 3 tbsp butter, softened


• 3 tbsp granulated sugar


• 4 large eggs
  
• 1 tbsp all-purpose flour


• 1/2 tsp vanilla extract
  

Directions

1. Preheat oven to 350 ºF. Grease and flour bottom of 9x13-inch pan. I use a oil spray with flour in it.
   
2. Beat cream cheese and butter until smooth in mixing bowl. Mix in sugar, egg, flour and vanilla. Beat until smooth; set aside.


3. Prepare brownie mix according to package directions for cake-like brownies. (Mine called for 3 eggs instead of 1.)


4. Spread half of brownie batter in prepared pan. Spoon cream cheese mixture over batter. Spoon dollops of remaining brownie batter over top. Swirl brownie and cream cheese batter together with a knife or spatula.
   
5. Bake at 350 ºF for 22 to 24 minutes or until set. Cool the brownies completely. (I set them on a cooling rack!) Chill about 2 hours. (We're also freezing some of ours!)

National Eat a Brownie Day

Heads up! Today is National Brownie Day and you don't want to miss out. We're going to be making brownies today and post our results! Get baking yourself today or use this "holiday" to eat delicious brownies.

Tell us your favorite recipe in the comments! Personally, I am not a brownie purist. I love mint brownies, chocolate caramel brownies, and cream-cheese brownies, especially ones from the local Paradise Bakery here in Utah! What is your favorite twist on a classic brownie?

Sufganiyots...

...are the Jewish version of a donut/doughnut. Whatever you choose to call this sweet treat, it is definitely a favorite this time of year! I love rich holiday traditions (especially those that involve tasty food) and the Jewish culture seems to be filled with them. Trying new food is a great way to expose oneself to various cultures, you may realize they are not so distant from familiar foods that you love, it may just have a different name! In the Jewish culture for me, there is no better time to enjoy a variety of foods than Chanukah!

Chanukah/Hanukkah begins this year at sundown on December 11th, which will mark the first of eight nights of the Festival of Lights. There is a custom of eating fried foods like latkes or sufganiyots and since there are not many opportunities to participate in this celebration for me, here in Utah, I decided to get started on my own, with a recipe from A Treasury of Jewish Holiday Baking by Marcy Goldman .

Due to copyright restrictions I can’t post the exact recipe I used, but Gale Gand has a similar recipe that will work great ; (I’d recommend adding vanilla; a teaspoon or two will do the trick!)

When in comes to frying, I have a few tips…

1. It is always best to have a thermometer; preferably a candy thermometer that be affixed to the side of whatever container you are frying in.

2. Use a heavy deep pot to fry; in this case I used a Dutch oven, but a deep fat fryer works wonderfully!

3. Test one doughnut first, to determine frying conditions.

4. Don’t put too many pieces in at once; they won’t cook all the way through! No one likes a raw donut!

5. Always have a fire extinguisher nearby, you never know what mishap could occur!

After the donuts were fried and dried on some paper towels I shook them in a paper bag filled with a cinnamon and sugar mixture. For best results do this while they are still hot, the grains will coat better! Serve with jelly and mascarpone cheese!

Because some people just like to eat cookies (and other holiday treats)...

Diane can cook and bake, but maybe you don't like to! Some people just like to eat the finished product and there is nothing wrong with that. This post is meant to give you an idea of all the great holiday treats out there for purchase or even semi-homemade.

Sweet Tooth Fairy

I'm clearly a huge fan of this bakery; one bite and you'll know why! From the cupcakes and sugar cookies to the brownies and cake bites, these treats are gourmet with the homemade touch you're craving. They do mail order and have a store front in Provo, Utah.

Harry & David

I love this mail order company (with an outlet in Park City). Known best for its pristine hand picked fruits; my favorite are their pears but anything from Harry & David makes a great gift. If you're lucky enough, you'll get something sent your way this season!

Les Madeleines

Working from the philosophy of giving pretty delicious foods, you're definitely going to want to get some of these classically French pastries this season located here in Salt Lake City, Utah.

Chapparos Tamales

For those of you who don't know, our dad was Panamanian. During Christmas, as children, our tia would make tamales. For many others in the Latin world, it's not the holidays until you have your first tamale. We'd also recommend Rico's Market sweet corn tamales too!

Beehive Cheese

They say the best cheese is in Wisconsin or California, but Beehive Cheese here in Utah is definitely a contender! In fact, Williams Sonoma now carries a gift basket featuring their rich, buttery cheeses; my favorite: Barely Buzzed, a full-bodied cheese with nutty flavor, rubbed with ground espresso coffee and crushed lavender buds.

So, instead of just buying substandard grocery store cookies that you pass off as your own, show someone you really care by getting them a great food gift. Tell us some of your favorite treats that can be bought this holiday season!

Classic Shortbread Cookies

Traditional Shortbread Cookies

For some people holiday cookies are all about shortbread and today you can consider me among them! These tasty yet simple buttery cookies are a spectacular addition to holiday treats and can be adapted to make several other kinds of cookies...like these!

Ingredients

• 4 oz unsalted butter at room temperature
• 8 oz European style butter* at room temperature
• 1 cup sugar, plus extra for sprinkling
• 2 teaspoon pure vanilla extract
• 3 1/2 cups flour
• 1/4 teaspoon kosher salt

Directions

1. Preheat the oven to 350 degrees F.
2. In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined. Add the vanilla.
3. In a medium bowl, sift together the flour and salt (sifting is key!); then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together.
4. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.
5. Roll the dough 1/2-inch thick and use a glass to cut out circles. Place the circles on an ungreased sheet pan and sprinkle with sugar.
6. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

*European style butter is also known as cultured butter.

Favorite Chocolate Chip Cookies

We have posted this chocolate chip cookie recipe (this time we used the Guittard melting chocolate discs) before, but the moment we decided to start baking it only made sense to make these. (Also Ali asked for them.) Since this is a repost we're using taking this opportunity to give baking tips for cookies in general, but especially this holiday season.

Mixing tips

• Do not overmix!!!
• Use high quality vanilla extract, it really makes a difference (here is what I use)
• For rolled cookies, handle carefully as this dough can get really tough
• For sliced cookies, chill the dough until it's firm enough to handle it
• Don't melt butter. Just cut the butter into smaller pieces and leave out for 15 minutes
• If dough is too soft, add 1-2 tablespoons of flour
• If dough is too dry, add 1-2 tablespoons of the liquid the recipe calls for (i.e. milk, water, buttermilk)

Baking Tips

• Use correct pan sizes
• Space drop cookies at least 2 inches apart
• Always cool cookies on a cooling rack
• When baking, be sure to cool sheets between batches
• I always suggest undercooking because you might not be able to get the cookies off the pan immediately and they will continue to cook
• Turn cookie sheets halfway through the baking time

Calling all Cookies

With December knocking on our door, it's time to get serious about baking. We already have some great recipes to which we will be dedicating posts to including: snickerdoodles, butter cookies, gingersnaps, and of course frosted sugar cookies. We would love to know some of your favorite cookie recipes and other Christmas treats to try out and post on the blog. Please put them them in the comments and we'll give them a go.

P.S. I know some of my readers aren't big on baking, or cooking for that matter. That being said, you will want to use one of my favorite bakeries who makes some of the best sugar cookies, cupcakes, and other holiday treats in the state of Utah. Located in Provo with a new location in Draper to open soon, The Sweet Tooth Fairy. Don't worry, they ship too so you can pass those tasty treats off as your own all around the country!

Thanksgiving Leftovers

Hopefully you've cleaned up from all the Thanksgiving festivities and are ready to enjoy the leftovers. There are many more inventive recipes for leftovers which you can find here and here, but this one below is simple and my favorite.

Leftover Panini

Ingredients

• 2 thick slices of bread
• Cold gravy
• Turkey breast, sliced
• stuffing
• cranberry sauce
• salt (preferably kosher)
• freshly ground black pepper
• Butter

Directions

1. Spread one slice of bread with a thin layer of cold gravy.
2. Layer the sandwich with slices of turkey, stuffing, more gravy and cranberry dressing, to taste. Season with salt and pepper .
3. Spread a thick layer of cranberry dressing on the other slice of bread.
4. Butter each side of the sandwich on the outside, then toast with cast iron skillets or a panini press, if you have one.

Extra: feel free to add cheese to this leftover sandwich. I recommend a creamy, mild and easy to melt cheese like fontina or muenster.

Thanksgiving 2009

This year we had a small Thanksgiving where Laura and I played host for the first time, but a small group doesn't mean that we skimped on flavor. The house is filled with sweet rich smells of sausage and pumpkin. Here's what we made:

Bacon and Herb Roast Turkey Breast

Emeril Legasse, courtesy of Food Network

This year with such a small group we decided to forego the full bird and do a turkey roast. It was such a good decision. This recipe worked perfectly. So moist and full of flavor with plenty for leftovers. Check the blog in the next few days!

Ingredients

• 3 strips thick-cut bacon
• 1 1/2 tablespoons minced garlic
• 1 tablespoon freshly chopped sage leaves
• 1 1/2 teaspoons freshly chopped rosemary leaves
• 1 teaspoon freshly chopped oregano leaves
• 1 teaspoon freshly chopped thyme leaves
• 3 tablespoons unsalted butter, softened at room temperature
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 (5 1/2 to 6-pound) turkey roast, tied, rinsed and patted dry

Directions

1. Preheat the oven to 375 degrees F and line a shallow roasting pan or baking dish with aluminum foil.
2. Cook the bacon in a medium skillet until crisp. Transfer to paper towels to drain, reserving 1 tablespoon of the rendered bacon fat separately. When the bacon has cooled, chop it finely and transfer to a small bowl.
3. Add the garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Using a small spoon, mix thoroughly to combine and form a paste.
4. Using your fingertips, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide the herb paste in half and gently spread half between the skin and flesh on each side of the breast.
5. Season the outside of the turkey breast with the remaining teaspoon of salt and 1/2 teaspoon of pepper.
6. Brush the turkey all over with the reserved bacon fat.
7. Place prepared turkey breast in the prepared pan and roast, uncovered, until an instant-read thermometer inserted into the deep portion of the breast registers 165 degrees F, 1 hour to 1 hour and 10 or 15 minutes. Remove from the oven and allow to rest for 20 minutes before carving into thin slices. Serve with the pan drippings.

Pumperknickel-Sourdough Italian Sausage Dressing

Laura's original recipe

Ingredients

• 1 small loaf of pumperknickel, cut into 1/4" cubes
• 1 small loaf of sourdough, cut into 1/4" cubes
• 4 celery stalks
• 1 yellow onion
• 2 italian sausages, casings removed
• 2 cups of Chicken stock
• 1/2 stick of butter, melted
• 1 tsp fresh Thyme
• Salt and pepper, to taste

Directions

1. Preheat the oven to 350°F. Place cubes in a single layer on two baking sheets. Put into the over for ten minutes, turning half way through.
2. Put half of the melted butter into a large sauce pan. Dice onion and chop the celery into bit size pieces and add to the preheated pan.
3. Remove sausage from the casings and brown in a pan.
4. Sweat the onions and celery and then add 1/4 cup of water.
5. Add the vegetables to the sausage releasing the brown bits on the bottom of the pan.
6. Place the bread cubes into a large mixing bowl. Add the sausage mixture to the bread and add the chicken stock.
7. Mix all the ingredients together and put them into a buttered baking pan.
8. Bake in the oven for 40 minutes, turning half way through.

Whipped Sweet Potato Bake

courtesy of Krafts Food

This bake is so rich and tasty. The marshmallows gets a toasty crust on it that provides the perfect compliment to creamy sweet potatoes. I used pumpkin pie spice instead of adding in cinnamon, nutmeg, and ginger. If you want to use those 3 ingredients instead, throw in 1/8 teaspoon of each. i also decided to throw in some egg nog for extra creaminess. Probably not the most healthy addition, but definitely the adds holiday cheer.

• 2 cans (15 oz. each) sweet potatoes, drained
• 1/4 cup butter, melted
• 2 tsp. pumpkin spice
• 2 cups JET-PUFFED Miniature Marshmallows
• Splash of egg nog (adds rich creaminess)

Directions

1. Preheat 350°F. Beat sweet potatoes, butter, pumpkin spice, and egg nog with mixer until blended.
2. Spoon mixture into lightly greased 1-1/2-qt. casserole dish; top with marshmallows.
3. Bake 15 to 20 min. or until mixture is heated through and marshmallows are lightly browned.

Simple Green Beans

Ingredients

• 2 pounds green beans, trimmed
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons minced garlic
• 1/2 teaspoon salt
• Freshly ground pepper to taste

Directions

1. Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove.
2. Add half the green beans to the boiling water and cook until tender-crisp, about 4 minutes. Transfer the beans with a slotted spoon to the ice water to cool. Repeat with the remaining beans. Place a kitchen towel on a baking sheet and use a slotted spoon to transfer the beans from the ice water; blot dry with another towel.
3. Just before serving, heat oil in a large Dutch oven or large skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the green beans and stir. Add parsley, tarragon, salt and pepper and cook, stirring, until heated through, 1 to 2 minutes.

Paula Deen's Pumpkin Cheesecake

courtesy of Food Network

Ingredients

Crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F.
2. For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
3. For filling: Beat cream cheese until smooth. (this is key!)Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
4. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes.
5. Cover with plastic wrap and refrigerate for 4 hours. (I would recommend freezing this for at least an hour.

The holiday is over and we ate good food all around. Don't be too sad. One of the best things about Thanksgiving is leftovers. Stay tuned for the best way to use your turkey and other sides.

Turkey Hotlines

Sometimes things don't go as planned...these people can help!

BUTTERBALL
800-BUTTERBALL (800-288-8372)
Staffed by more than 50 home economics and turkey experts, plus automated assistance available after-hours and all year long.

• Nov. 1-16, weekdays: 8 a.m. to 8 p.m. (CT)




• Nov. 17-18: 8 a.m. to 6 p.m. (CT)




• Nov. 19-21: 8 a.m. to 8 p.m. (CT)




• Nov. 23-Dec. 21: 8 a.m. to 6 p.m. (CT), weekdays

REYNOLDS
800-745-4000;
Automated instant advice and solutions for defrosting turkeys, and step-by-step directions for three different methods for roasting a turkey.

• Nov.1-Dec. 31: 24 hours a day, 7 days a week

LAND O' LAKES
800-328-4155;Staffed by Land O' Lakes Consumer Affairs representatives to answer questions about their products and holiday baking.

• Year-round, Monday through Friday; Mondays: 9 a.m. to 3:30 p.m. (CT); Tuesdays-Fridays: 8 a.m. to 3:30 p.m. (CT)

OCEAN SPRAY
800-662-3263
Staffed by Ocean Spray's Consumer Affairs representatives to answer all your cranberry-related queries.

• Year-round, Monday through Friday: 9 a.m. to 4 p.m. (ET)

USDA
888-674-6854
Answers questions on food safety, from defrosting to roasting to storing leftovers.

• Year-round, weekdays: 10 a.m. to 4 p.m. (ET) to speak with a food-safety specialist or 24 hours a day for recorded food-safety messages



• Thanksgiving Day: 8 a.m. to 2 p.m.

For the Kosher cook:

EMPIRE KOSHER POULTRY

They invite you to ask their Rabbis the questions that you have been searching for answers to regarding Jewish life, Jewish faith and the traditions that govern each. This feature can be used by both Jews and non-Jews alike to answer questions about Kashruth and Jewish faith.

• Consumer Line at 1-717-436-7055, Monday through Thursday: 8 AM to 4:30 PM EST

• Friday: 8 a.m. to 3 p.m. CLOSED for Shabbat, secular and religious holidays.

And for our friends frying turkeys this year...

Fire Department: 911

Thanksgiving 2009

Thanksgiving planning has not gone as expected, as I'm sure happens to many people each year. Life has gotten in the way of these two bloggers and has made it difficult to create original holiday menus... but we have found wonderful resources that have assisted us and we know will be sure to make your holidays a little bit easier and definitely just as bright!


Food Network

Martha Stewart

Real Simple

Epicurious

Serious Eats

Thanksgiving: Preface

There are so many wonderful things about this time of year: spending quality with your family, Christmas music on the radio, fluffy snow, but the best part is overindulging a little at holiday feasts. Over the next few days we're going to be featuring several recipes that are Thanksgiving specific but can definitely be tweaked and enjoyed all year long!

P.S. You don't have to cook every meal... places like The Original Pancake House will be happy to make you feel at home for breakfast with their pumpkin pancakes!

Baking has begun...

The holiday menu this year will be legen...wait for it...dary! We are going to be putting out lots of new dishes and perfecting holiday favorites!

This season I am going to be making tons of classic Jewish holiday favorites courtesy of Marcy Goldman and Jewish Holiday Baking. Last week I tried out her "Almost Famous Sweet and Sour Meatballs" and they were heaven! Beautifully sweet at first bite and wonderfully sour as they melt in your mouth! I am really excited to connect with a rich culture through crusty golden challah bread and traditional Chanukah beignet squares.

As many of you know Diane and I love entertaining so we will definitely be experimenting with crowd pleasing delights like spicy chicken bites, bacon wrapped pork and flavorful gratins! We'll be enjoying and sharing holiday cocktails and other traditional drinks that warm you up on a cold, snowy night.

So prepare your appetites for Cañate season eatings!

Pizza Pizza Pizza Party...

We're a few days into October and I have been dropping the ball on alerting you all of National Pizza Month. Take the month and search for your favorite pizza place. Whether it be strictly take-out, fancy toppings, or homemade, it's time to eat. Read what I said last year about pizza and where to enjoy it in October.

Places I recommend across the country:

Alexandria, VA: Faccia Luna
Chicago: Giordano's
Los Angeles: Mozza
Phoenix: Pizzeria Bianco
Provo, UT: Pizzeria 712
Salt Lake City: Este
Washington, D.C.: Matchbox

Favorites taken from Food Network's stars on The Best Thing I Ever Ate :

• Duff Goldman (Ace of Cakes): Sausage Patty Style Pizza at Gino's East in Chicago
• Marc Summers (Double-Dare and other shows) Margherita Pizza at Osteria in Philadelphia
• Tyler Florence (Tyler's Ultimate): Roasted Chanterelle Mushroom and Truffle Cheese Pizza at Serious Pie in Seattle
• Adam Gertler (I'll Work for Food): Breakfast Pizza at Little Dom’s in Los Angeles
• John T. Edge (Foodwriter): Rosa Pizza from Pizzeria Bianco in Phoenix
• Aaron Sanchez (Chef v. City): Chocolate Pizza at Max Brenner in New York City
• Alexandra Guarnaschelli (Chef Butter (NYC)) Yukon Gold Potato Pizza from Five Points Restaurant in New York City
• Ted Allen (Chopped/Queer Eye): Graziella’s Pizza in Brooklyn

I'm not the only one who gets excited about pizza...check out this clip from Late Night with Jimmy Fallon.

Hold your own pizza party...everyone gets a slice!!!

photo: iStock

Slow-Cooker Chipotle Chicken

As the weather starts to turn cool, I can't help but want to pull out my slow-cooker "the crock pot" and start filling my house gradually with the aroma of fall. It's a great way to cook, especially if you're really busy lawyer like me! Thanks to my mom, we just got a crock pot and couldn't be more thrilled! So get ready for some fantastic slow-cooker recipes all season long.

Here's what is making our house smell like home right now:

Slow-Cooker Chipotle Chicken

Ingredients

• 4oz of Italian Dressing (I used 365 brand of italian dressing)
• 1/4 tsp cayenne pepper
• 1/2 tsp cumin
• pinch of smoked paprika
• 1/2 tbs. of spicy rub mix containing greek oregano, Turkish cumin, onion, dried chipotle, and garlic powder
• 2 cloves garlic—minced (I used a little chopper like this)
• 2.5 lbs organic chicken breast
• 2 tbs lime juice
• 1/4 bunch cilantro

Directions

1. Cook all together in a crock pot for 4 hours. (I know there are a lot of spices in there, but I like spices and love full flavors. Sue me!)
2. Shred meat. Add in lime and cilantro.
3. Cook 30 additional minutes.

I decided to make a rice to go with our chicken.

Green Chile Rice

• 2 c water
• 1 vegetable bouillon cube
• 1 clove of garlic –minced
• ½ bunch cilantro
• 1.2 can green chiles—or equivalent fresh
• 1/4 tsp salt
• 1 tsp butter
• 1/3 minced yellow onion
• 1 c rice (not instant)

Directions

1. Blend cilantro, green chiles and onion together in blender (pulse).
2. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

We enjoyed the chicken and rice wrapped up in tortilla with a bit of Frontera Jalapeño Cilantro, simple and hearty, the perfect ending to a chilly fall day.

Photo: iStock