Another Cast Party...Another Yummy Treat!

For our final cast party, I decided to make Oatmeal Chocolate Chip Cookies with a Brown Butter Icing Drizzle. Woah! Say that five times fast! While you're at it, try saying "Toy Boat" five times fast. Tricky! And hilarious for those who listened to you try.

Onward to the cookies! A special person in my life over at Eating, etc. used to make these cookies for me awhile back. From the first day I tasted them, I decided to forgo all other oatmeal cookie recipes for I had found the one to love forever and ever 'til death do us part. I think she found this recipe on All Recipes and tweaked it to her liking. Darn tootin! These cookies are awesome. The drizzle added that special flair because who wants to bring plain cookies to a cast party?

Oatmeal Chocolate Chip Cookies
Adapted from All Recipes

1 cup butter
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup chocolate chips

Preheat the oven to 350 degrees F.

Cream the butter and sugars together in a large bowl. Add the eggs and vanilla and stir well. In a separate bowl, mix the flour, baking soda, cinnamon, cardamom, cloves and salt. Add to the sugar mixture and mix well. Stir in the oats and chocolate chips.

Spray a cookie sheet with cooking spray and drop cookies by tablespoons on the sheet. Bake at 350 degrees for 10 to 12 minutes.

Brown Butter Icing
Paula Deen

1/2 cup butter
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons of water

Heat the butter in a large saucepan until golden brown. Remove from heat and stir in the powdered sugar and vanilla. Stir in enough water (mine took about 4 tablespoons) to make icing of drizzle consistency. Drizzle on warm cookies.

Chocolate Oreo Overload

We had another cast party this weekend (actually we had two, but I will post the other goodie I made on a later day), and I made Oreo Brownies. I wanted to combine two of my favorite things, and boy did they come together well!

I brought this to the theater on Friday and I was still getting compliments on Sunday! So that should tell you how delish these puppies were. I found the recipe I used on Eat Me, Delicious blog. Although these were awesome, I think they could be even better! I used store bought oreos, but next time I am definitely going to make my own, which I have done before. I figured, though, that being short on time and with a theater full of ravenous and highly liquered cast and crew members, no one would know the difference! I will also decrease the amount of coffee grounds I use to probably 1/2 tablespoon. I would also like to try and make these fudgier, but I am not sure how. If anyone has any ideas, please let me know!

Oreo Brownies

From Eat Me, Delicious

1 cup butter

1/2 pound semi-sweet chocolate chips

3 ounces unsweetened chocolate, chopped

3 eggs

1 1/2 tablespoons instant coffee grounds

1 tablespoon vanilla

1 cup + 2 tablespoons granulated sugar

1/2 cup + 2 tablespoons flour

1/2 tablespoon baking powder

1/2 teaspoon salt

2 cups chopped oreos (about 25)

Preheat oven to 350 degrees. Butter and flour a 9 by 13 baking pan.

In a medium saucepan, heat butter, chocolate chips and unsweetened chocolate until everything is melted. Let cool for a few minutes.

Mix eggs, coffee grounds, vanilla and sugar in a large bowl. Add the chocolate mixture and let cool completely.

Mix the flour, baking powder and salt together in a separate bowl and then add it to the chocolate mixture. In a separate bowl, stir the oreos and remaining 2 tablespoons of flour before adding it to the chocolate mixture. Pour into the prepared baking pan and bake for about 35 minutes. Allow to cool.

A Breakfast of Champions...or a breakfast for muffin lovers

Either way, I woke up yesterday morning and HAD to clean the apartment. My consolation prize to myself: Blueberry Muffins. Yum!

I found this recipe on Joy the Baker's blog. They turned out well for me (good little muffin-wuffins!), and they were pretty light for a muffin too. Blueberries were plentiful in our grocery store so I was able to use fresh ones (!!!!! = me being really excited about fresh fruit starting to come into season). Next time I make these, I think I will try a berry combo with perhaps blueberries, raspberries AND blackberries. I know. You think I've probably gone nuts, but I just LOVE me some fresh berries!

Oatmeal Blueberry Muffins
adapted from Joy the Baker

1 1/4 cups whole wheat pastry flour
1 1/4 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup unsweetened applesauce
1/2 cup skim milk
1/2 cup packed brown sugar
2 tablespoons molasses
1 large egg
3/4 cup fresh blueberries

Preheat oven to 375 degrees F.

Spray a muffin tin with non-stick cooking spray.

Combine the flour, oats, baking powder, baking soda, salt and cinnamon. In a separate bowl combine the applesauce, milk, brown sugar, molasses and egg.

Add the wet mixture to the dry and mix well. Fold in the blueberries.

Fill each muffin cup about 2/3 full with batter. Bake 16-18 minutes.

My Favorite Potluck Recipe

Do you have one of those recipes that you use frequently when you attend a potluck-type gathering? I do...and this is it!

Many years ago (and by many I probably only mean 5 years), I found a recipe for Cheesecake Cookie Cups on Nestle's Website. I made them once and they were delicious and transported well and were so neatly individually sized, that I just make them every time now! We had a cast party last weekend and, of course, this is what I made.

The only things I change on the recipe is I exclude the pie filling because it would get too messy and instead, top the cups with a few chocolate chips. I also make my own chocolate chip cookie dough because it is always more delicious that way!

Cheesecake Cookie Cups
Nestle Tollhouse

1 recipe of your favorite chocolate chip cookie dough (my favorite)
2 8-oz. packages of cream cheese
1 14-oz. can sweetened condensed milk
2 large eggs
2 teaspoons vanilla extract
Chocolate chips

Preheat the oven to 325 degrees F.

Line a muffin tin with paper muffin cups. Place a large spoonful of cookie dough on bottom of cups. Bake in oven for about 8 minutes.

Meanwhile, beat the cream cheese, sweetened condensed milk, eggs and vanilla together in a large bowl.

Pour about 4 tablespoons of the cream cheese mixture over the baked cookie and return to the oven for about 15 minutes. Remove from the oven and immediately place a few chocolate chips on top of the cupcake. Allow to cool on wire rack before refrigerating for at least one hour.

Don't forget to bask in the glory of all the compliments you will be getting =)

Chocolate Fix

Since I eat so much sugar, when I bake for myself, I try to make things a bit healthier than they usually are. Usually I try to cut down on the sugar, butter and use whole wheat flour. I find lots of recipes that cater to this on 101 Cookbooks. Recently, I decided to give a go at Biscotti, and found a great recipe that I decided to base mine on at 101 Cookbooks.

Instead of making almond chocolate chip, I gave myself more of a dose of chocolate with simple Chocolate Biscotti. I found this to be a great base for something more to come. Maybe next time I will add dried cherries, or apricots or even white chocolate. Hmm. So much to bake and so little time to do it in.

Basic Chocolate Biscotti
adapted from 101 Cookbooks

2 cups whole wheat pastry flour
1/3 cup wheat germ
3/4 cup cocoa powder
1/2 teaspoon fin grain sea salt
1 teaspoon baking powder
3 tablespoons unsalted butter
3/4 cup granulated sugar
1/4 cup applesauce
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 325 degrees F.

In a medium bowl, combine the flour, wheat germ, cocoa powder, salt and baking powder. Set aside.

In another bowl, combine the butter and sugar. Add the applesauce, eggs and vanilla and mix well.

Add the dry ingredients to the wet and mix until combined. Divide dough in half and shape each into a log. I made mine smaller (about 2 inches wide by maybe 6 inches long), but you can shape them however you would like. Place on a baking sheet and bake for about 25 minutes, until it is firm to the touch. Remove from the oven and let cool for ten minutes.

Slice dough to desired thickness and lay each cookie face down on the baking sheet. Return to the oven for 20 to 30 more minutes until the cookies are firm.

Obsessed with Salad

How much do I LOVE salads? Oh my goodness, I couldn't even tell you! Probably about as much as I love sugar =)

I usually have a salad a day at least. Here in New York, a lot of places have make your own salads and it is just so easy to get lots of delicious vegetables, that I can't say no! It's pretty awesome.

If I am ever home for dinner, most often I will make some version of this salad. I throw in some nuts if I need some protein or different vegetables that are on sale at the store. This is what I made last night. Enjoy!

Allison's Salad

Lettuce (whatever kind floats your boat, I prefer a mix of spinach and mixed greens but also enjoy kale)
Tomatoes
Asparagus
1 small sweet potato
1 large carrot
1/2 red bell pepper
1/2 cucumber
Handful of sliced mushrooms
Handful of almonds

Wash all your vegetables and lettuce. I like to microwave both my sweet potato and asparagus so they are cooked a bit, but you certainly don't have to. They would also be delicious if stuck on a grill, if you have one! Cut your veggies as you prefer. Toss everything together in a bowl.

The following is my favorite go-to dressing that I got from Eating, etc.

Orange Dressing
1 cup orange juice concentrate (thawed)
2/3 cup lime juice
4 garlic cloves
2 teaspoons dried oregano
2 teaspoons dried ginger
1 teaspoon salt
1/4 cup extra virgin olive oil

Whisk together all of the ingredients. Add desired amount to salad and toss.

Weekend Breakfast

I have pretty much the same breakfast every weekday: a delicious fruit smoothie. On the weekends, I branch out. And by branch out, I mean I make Steel Cut Oats (I guess this isn't really branching out because I eat it at least once a weekend).

My Stepmom at Eating, Etc. taught me how to make steel cut oats the last time I went home and I have to say I am pretty much obsessed. I like that you can add whatever you want to it. Lately I have been adding blackberries, bananas, and maple syrup. Yum! But feel free to add nuts, more fruit, honey, granola, brown sugar, etc.

And PS: Its tastes infinitely better that my picture looks =)

Steel Cut Oats
1 cup water
1/4 cup steel cut oats
cinnamon, nutmeg, cardamom (or any spices you would like!)

Bring water to a boil. Add the steel cut oats and cook for about 10 minutes. Add the spices and cook for another couple minutes. Stir in the add ins you prefer. Oats are done when they are the consistency you prefer (I like mine kind of runny).

I Actually Cooked Something!

When my Dad cooks, he never uses a recipe. I grew up enjoying delicious creations that I believe he just made up. How crazy is that?! He just throws things together and they turn out yummy! *Insert pang of jealousy here.

Last weekend, I got a hankering for salmon and decided to try to make some on my own (WHAT?!). I had watched Spice make salmon before, so I almost just copied what she did. I really don't have a recipe to post, but I marinated the salmon in a mix of lemon juice, olive oil, and whatever spices jumped out at me from our spice cabinet. Then I just threw it on my George Foreman grill. I also cooked some asparagus and just for kicks added some blackberries to them. This was SO much easier than I expected and I was so immensely proud of myself. Spice came home to see me eating it on the couch with a huge grin on my face.

Hope you have a GREAT weekend!

Risotto Challenge

There are few things that truly scare me:
1) Bugs, mainly spiders
2) Clowns
3) Risotto

I mean, every time you see a recipe for risotto its all about the 37 cups of chicken stock needed and the endless hours of stirring involved, and honestly, who wants that?
However there is nothing better than a good cooking challenge, so I decided to face my fears and go for it! I found a tasty looking recipe On GoodLife Eats (http://good-life-eats.blogspot.com/2009/04/spring-green-risotto.html) and it turned out so great I didn't modify it at all!

• 1 1/2 Tbs good olive oil
• 1 1/2 Tbs unsalted butter
• 3 1/3 c chopped leeks, white and light green parts
• 1 1/2 c Aborio rice
• 2/3 c white wine
• 5 c simmering chicken stock
• 1 1/4 lb. asparagus
• 1 2/3 c frozen peas
• 1 tsp freshly grated lemon zest
• 3/4 tsp kosher salt
• 1/8 tsp garlic powder
• 1 tsp black pepper
• 2 Tbs freshly squeezed lemon juice
• 1/3 c marscarpone cheese
• 1/2 c freshly grated Parmesan, plus extra for serving

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter.

Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 30 to 40 minutes, but I swear it is worth it!

Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard ends. Blanch in boiling salted water for 3 to 4 minutes, until al dente. Drain and cool immediately.

When the risotto has been cooking for 15 minutes, add the asparagus and add it to the risotto with the peas, lemon zest, salt, and pepper. Continue cooking and adding stock, until the rice is tender but still firm.

When the risotto is done, turn off the heat and stir in the mascarpone, lemon juice, and the Parmesan cheese. Set aside, off the heat, for a few minutes and serve hot with more Parmesan cheese.

It was soo yummy! But unfortunately my photographer skills are bad so the pictures don't do it justice!

Chocolate Makes It All Better

This has been one crazy week! I am in tech rehearsal for a production of Show Boat I am doing and the average time I have gotten home this week has been about 12:30am. Ouch. I planned ahead, however, and knew I would be craving chocolate when I got home every night (I know myself so well). So, I made chocolate sauce this past weekend...and boy is it delicious.

Actually, everything David Lebovitz makes is delicious. I highly recommend his chocolate sauce, though. SO much better than the store-bought Hershey's kind. I have been putting this on top of some Greek Fage Yogurt every night when I get home and it really hits the spot!

The Best Chocolate Sauce Recipe
Courtesy of David Lebovitz

1 cup water
1/2 cup sugar
1/2 cup light corn syrup
3/4 cup unsweetened cocoa powder
2 ounces bittersweet or semisweet chocolate, finely chopped

Whisk together the water, sugar, corn syrup and cocoa powder in a large saucepan. Bring to a boil over medium heat. When it simmers, remove from heat and stir in the chocolate until melted.

My Foray into Bread

Contrary to what you may believe reading this blog and all the sugary concoctions I make, I eat fairly healthily. I really enjoy fruits, vegetables and whole grain anything! I have really enjoyed making my own bread, lately. I really like being able to control what goes in and not having any preservatives in my bread.

This bread was an Allison-made creation of yumminess! I started off with King Arthur Flour's Honey Oatmeal Bread and added and subtracted so much stuff, it hardly looks the same at all! I was a bit worried putting it into the oven that it wasn't going to come out well, but OOO LA LA! I am a genius! (applause, applause) This bread is fantabulous! I am on the third day of eating it and it is still so moist. Because of all I added, it has so much flavor as well!

Allison's Wholesome Bread
Based on King Arthur Flour's Honey Oatmeal Bread

3/4 cup lukewarm water
1 1/2 cups whole oats
2 packets "highly active" dry yeast
2 tablespoons honey
1 tablespoon brown sugar
1 1/2 tablespoons olive oil
3 tablespoons molasses
2 tablespoons powdered milk
1/4 cup applesauce
1 teaspoon salt
1/3 cup mix off flaxseed meal, wheat gluten and wheat germ
2 cups whole wheat pastry flour
1/4 cup all-purpose flour

Combine the lukewarm water and the oats and let rest for twenty minutes.

Dissolve yeast in about 2 tablespoons of the lukewarm water.

Add remaining ingredients to the oats, including the water/yeast mixture. Mix and knead by hand until the dough feels springy.

Place the dough in a well greased bowl and allow it to rise, covered for about 2 hours.

Gently deflate dough and shape it into an 8 inch log. Place it in a lightly greased loaf pan. Cover loosely with plastic wrap and allow it to rise about 2 hours.

Preheat oven to 350 degrees. Bake the bread for 20 minutes. Tent loosely with aluminum foil and bake for another 25 minutes. Remove the bread from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.

Swine Flu, Easter Edition

I know, Easter was a long time ago. But I thought better late than never, so here goes. I love ham and pork, its my thing. So Easter is just my big excuse to get a huge hunk of delicious ham and eat the leftovers for weeks! This Easter I had big plans; a huge meal, lots of friends, good desserts... But this was all before Easter Eve, where Sugar and I decided to party like rockstars and get home at 4am... Needless to say, we were both in rough shape (Sugar more so). But I pulled the ultimate rally and made my ham! It was amazing and surprisingly helped with our hangovers from hell. This is a Tyler Florence recipe, and so worth your time.

Tangerine Glazed Ham with Baby Carrots

1 (8 to 10-pound) smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter, cut in chunks
2 tangerines, sliced thin, seeds removed
2 cups tangerine juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
11/2 pounds carrots, peeled

Preheat the oven to 300 degrees F.

Put the ham in a large roasting pan, fat-side up. I would also recommend putting on a rack, depending on tha ham, you could get a ton of fat drippings. Score the ham with cuts across the skin, cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now it's time to start that glaze.

For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this took me almost an hour, but I was scared of burning it. For those who are more daring with the heat it should only take about 30 to 40 minutes.

After the ham has being going for a couple of hours take it out and drain away some of the fat drippings now pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.

Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.

Just one more pic, its just so darn pretty!