Category: Recipes

A New Holiday Tradition {of the culinary sort}

~ Emily ~ 7 Comments

I am a stickler for traditions – especially around the holidays and especially in regards to food.

Thanksgiving wouldn’t be the same without brown sugar, pecan crusted, butter laden sweet potato casserole or stuffing made with Mrs. Cubbison’s (who I always imagined was good friends with Aunt Jemima…) classic dressing mix.

Every once in a while, however, a new culinary tradition is born, a recipe so good it breaks right in to the standards with fresh flavors and an addictive quality that demands repeating.

This happened last year with Cranberry Cream Cheese Dip.

A friend brought it to a Thanksgiving celebration and I couldn’t walk away from the plate. We ate the dip with tortilla chips and Wheat Thins. Basically, anything crispy or salty was an excellent foil for the smooth tang of cream cheese piled high with a sweet-tart cranberry relish.

My fiance, now husband, and I proceeded to take this dip to every function left in the holiday season.  It went from the desert to the chilly Ozarks and back home again.

My mom flew to Idaho for Thanksgiving this year.  When we planned the menu, you better bet the Cranberry Cream Cheese Dip made the list for pre-meal munching.

If you’re like me and forget to pick up a lemon while you’re at the grocery store, sit your little hiney back in the car and go get one. (Or have your ever so kind husband grab one on the way home from youth group even though he is dead tired – thanks, babe! When he heard what I needed it for, he agreed that the extra stop was worth it).

The lemon juice, combined with the sugar, helps break down the cranberries and totally brightens up the relish.  Our go to vehicle for this insanely addictive dip is Wheat Thins, but any beloved crackerish item will work.

I do hope this dip finds its way into your holiday recipe repertoire! Your family and friends will love this new tradition.

 

Cranberry Cream Cheese Dip

Original recipe by Jamie Cooks It Up!

Time: 15 minutes prep + 4 hours refrigeration

1  12 oz package fresh cranberries

1/4 C green onion, chopped

1/4 C cilantro, chopped

1 small jalapeno pepper

1 1/4 C sugar

1/4 t cumin

2 T lemon juice

dash salt

2  8 oz packages cream cheese (I used reduced fat)

The night before (or at least 4 hours in advance):

Rinse cranberries under cool water and pick out any shriveled or bad cranberries. Place berries in the bowl of a food processor. I’ve chopped by hand and the results are much quicker and more cohesive when done in a food processor.

I’m not one for extreme heat so I use half of the jalapeño.  Take the rib and seeds out. Chop green onion, cilantro, and jalapeño into smaller pieces.  Add to processor with sugar, cumin, lemon juice, and salt.

Pulse mixture until the cranberries look like gravel and the other ingredients are well incorporated.  Put in a bowl and chill (I vote overnight!).

Let the cream cheese come to room temperature a couple hours before you’d like to serve the dip.  Place the foil wrapped bricks in room temperature water for awhile to speed up the process.

Use a knife or spatula (an off-set spatula, like you would use to frost a cake, works wonders here) to spread both blocks of cream cheese over a plate.  Pour cranberry mixture over the cream cheese.

Serve with crackers or chips of choice.

Three of us devoured half of it in one sitting and the remaining half the next day. Just put saran wrap over the plate and all is well for eating leftovers.

Pure & Simple

Gingerbread Granola

~ Emily ~ 4 Comments

Granola gets amped up for the holidays with traditional gingerbread touches. Molasses gives the oats and toasty pecans a beautiful color and rich flavor. The addicting blend of spices mirrors the taste of a warm, thick slice of gingerbread.

 Hunger has virtually nothing to do with my uncontrolled consumption of this granola. I can’t keep my hand out of the jar or stop myself from pouring a bowl with almond milk for an “anytime” snack.

I keep imagining it on top of Pumpkin Greek Yogurt, mixed into waffle or pancake batter, or topped with a dollop of lemon curd.

This recipe is a simple way to infuse the flavors of a holiday staple into a pantry staple.  I may never go back to regular granola…

Adapted from a recipe by Alton Brown.  I love the dry, crispy texture of this granola and it still manages to clump together. So tasty on top of Pumpkin Greek Yogurt.

Gingerbread Granola
Author: Emily C. Gardner
Prep time: 10 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 25 mins
This recipe is a simple way to infuse the flavors of a holiday staple into a pantry staple. I may never go back to regular granola. Adapted from Alton Brown.
Ingredients
  • 4 cups old fashioned rolled oats
  • 1 cups chopped pecans
  • 1/4 cup + 2 tablespoons brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 1/4 cup + 2 tablespoons molasses
  • 1/4 cup vegetable oil
  • 3/4 teaspoon salt
Instructions
  1. Preheat oven to 250 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.
  2. In a large bowl, combine the oats, pecans, brown sugar, cinnamon, ginger, nutmeg, and cloves.
  3. In a separate bowl, whisk together molasses, oil, and salt. Combine both mixtures. Work the liquid mixture into the oat mixture until everything is moistened.
  4. Pour onto sheet pan. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and let the granola come to room temperature in the pan.
  5. Add mix-ins* if desired and store in an airtight container.
  6. *Suggested mix-ins: golden raisins, yogurt chips, Craisins, white chocolate chips

Pumpkin Greek Yogurt

~ Emily ~ 1 Comment

In addition to November 1st, when Starbucks rolls out the red cups, one of my favorite events on the food calendar is when Trader Joe’s goes pumpkin.

Pumpkin products crop up in every section of the store.  Pumpkin Spice Cake. Pumpkin Spiced Coffee.  Pumpkin Cream Cheese.  Pumpkin Spiced Chai.  Pumpkin Ice Cream. Pumpkin Bread Mix.  Pumpkin Butter.  Pumpkin Soup.  Pumpkin Spiced Granola.  They even sell Pumpkin Tree Bunches.

Trader Joe’s in October and November is truly pumpkin heaven.

Plus, TJ’s keeps adding to their pumpkin arsenal.  On my mom’s recommendation, I picked up a container of Pumpkin Greek Yogurt.  Oh boy, is it good!  The texture is thick and creamy like you would expect out of a high quality greek yogurt and the pumpkin flavor is strong, with a perfect balance of autumnal spices.

Since the nearest Trader Joe’s is 32 miles away, I wanted to replicate it at home.  And I thought I could do it for less calories.  Turned out to be an easy project. Simply mix your favorite greek yogurt with pumpkin puree, spices and sweetener of choice.

The recipe reflects my choice to make individual servings, but the ingredients are easily multiplied to create a bigger batch.

Pumpkin Greek Yogurt

My absolute favorite greek yogurt is Chobani.  I used 0% Vanilla Chobani, but you can use plain, or whatever brand or fat content you like.  This yogurt is delicious by itself, as a vehicle for granola, and would be a delicious dip for gingersnaps or graham crackers. Try sprinkling it with Gingerbread Granola for the perfect Autumn breakfast or snack!

Pumpkin Greek Yogurt
Author: Emily C. Gardner
The amounts listed are for an individual serving. Increase proportions to make a large batch. 150 calories per individual serving.
Ingredients
  • 3/4 cup (6 oz) 0% Chobani greek yogurt (plain or vanilla)
  • 1/4 cup (2 oz) pumpkin puree
  • 1/2 teaspoon honey or sugar
  • 1/8 teaspoon cinnamon
  • Smidgen (see pic above for visual) ground ginger
  • Smidgen ground nutmeg
Instructions
  1. Blend all ingredients until well combined.

Huckleberry Zucchini Bread

~ Emily ~ 5 Comments

Huckleberry Zucchini BreadDuring our first week in Idaho, Tim and I received a welcome card from a church family which included a coupon for “Purple Gold”.  A note on the back clued us in that Purple Gold was a code name for huckleberries.

Huckleberries are small berries with a beautiful, deep purple hue and just so happen to be the state fruit of Idaho.  They grow wild all around our new home. Animals and people alike enjoy them and the little berries are worth a pretty penny when sold at retail value, hence the nickname Purple Gold.

We received our Purple Gold last week.  On the list of ideas for ways to use them that was kindly included with our berries was adding a cup to zucchini bread. I adore zucchini bread, with its moist crumb and mild flavor, so I didn’t waste time putting a batch together.

The huckleberries were the perfect sweet-tart addition to the autumn flavors of cinnamon and brown sugar.  Green flecks from the zucchini and bursts of blue and purple from the berries make each slice a beautiful kaleidoscope of colors.

I adapted a zucchini bread recipe from the consistently delicious cookbook, Just A Matter of Thyme by Roxie Kelley, to make this rendition.

Huckleberry Zucchini Bread
Author: Emily C. Gardner
This bread is moist and makes great toast. It also freezes beautifully. If you don’t have access to huckleberries, substitute 1 cup of chopped, toasted nuts, or blueberries.
Ingredients
  • 3 eggs
  • 1 cup oil
  • 2 cups brown sugar
  • 2 cups grated zucchini, unpeeled
  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 Tbsp vanilla
  • 1 cup huckleberries, tossed in flour to prevent sinking
Instructions
  1. Preheat oven to 350° F. Lightly grease two 9-inch loaf pans.
  2. In a large mixing bowl, beat eggs well. Add oil, sugar, and zucchini. Mix thoroughly.
  3. Whisk together flour, salt, baking soda, and cinnamon in a separate bowl.
  4. Add dry ingredients to wet and mix well.
  5. Fold in huckleberries.
  6. Pour into prepared loaf pans . Bake for 1 hour. Remove from pans to cool.
Notes
Yield: 2 loaves

Dear Browned Butter {31 Days of Letters}

~ Emily ~ 2 Comments

Today, I’m sharing a letter AND a recipe.  Mondays aren’t always the best, so I hope these words inspire you to start the week by browning some butter and making a batch of these delicious shortbread cookies.

Dear Browned Butter,

If I could bottle a food smell and make it a perfume, you’d be a top contender.

Your aroma is intoxicating.  One whiff and I’m instantly transported to a land where my dog stays in permanent puppy stage, chocolate has no calories, and Thomas Hammer hands out free chai lattes.

In other words, your smell is nearly perfect.

Born from a steady, gentle heat, you emerge in simple glory.  You aren’t a cold stick of butter anymore;  you are a substance completely transformed.

Warmth.  Nuttiness.  You have it all!

You can go sweet or savory.

You can be a leading lady or a supporting actress.

There aren’t enough words for just how scrumptious you are.

Sincerely,

Emily

A couple years back, I had the privilege of working for Traci and Christa Hozie – the sibling masterminds behind the Brown Butter Cookie Company.  They take simple, fresh ingredients and turn them into melt-in-your-mouth confections.  The original Brown Butter Sea Salt flavor is addictive. It’s nearly impossible to just eat one.

Once I moved away from Cayucos (a gem of a beach town on the Central Coast of California), and didn’t have access to those delicious cookies, I trolled the internet for similar recipe concepts.

Though nothing could beat a BBCC original, warm from the pan, I’ve developed a great substitute.  I adapted a recipe from Gourmet Magazine to create these shortbread cookies.

Swapping brown sugar for regular granulated sugar adds caramel and molasses undertones to the cookie base.  Taking the extra time to brown the butter is what sets these shortbread bites apart from the rest.  A sprinkle of salt to finish the top brings all the flavors into perfect harmony.

Browning butter is easy, but requires a watchful eye.  Brown can turn to black all too quickly. Simple Recipes has a great tutorial on how to brown butter properly.

Without further ado, I give you…

Brown Butter Buttons

adapted from Gourmet Magazine

1 cup unsalted butter 

2/3 cup brown sugar (5 oz) 

2 1/3 cup flour (9 ¼ oz) 

1 teaspoon baking powder

Sea salt, for sprinkling (optional)

Preheat oven to 325 degrees Fahrenheit.

Brown the butter until it becomes a light golden color.  Let it cool down a bit while you mix together the dry ingredients.

Whisk brown sugar, flour, and baking powder together in the bowl of an electric mixer.

Pour butter into flour mixture, making sure to scrape all of the brown bits from the bottom of the pan (those create lovely speckles and contain a ton of flavor).  Mix until well combined.

NOTE: It’s important to measure your dry ingredients very accurately or the dough will be dry and crumbly, making the rolling process difficult.  If this happens, brown more butter and add it to the dough 1 tablespoon at a time until the dough is maleable.

Using a small cookie scoop, measure out the dough and roll into balls.  Slightly flatten the balls before baking with the palm of your hand.

Bake at 325°for 18-20 minutes. Edges will be just starting to brown.  There may be cracks appearing – that’s okay!

Cool on wire racks.  Store in airtight containers (after cooling completely) for up to three weeks.  Freeze well.

Yield: 45 buttons 

* sprinkle a bit of sea salt on the top of each cookie when it comes out of the oven for a spark of salty/sweet flavor.

You can find all my letters here.

For more information about the 31 Day Challenge, visit The Nester.