Moving On

I've been thinking.

My life has changed significantly since I started this blog in August 2009.

In the past five and a half years I've entered a new decade of my life, advanced in my career, become a mother, started a small business, bought and sold homes and had a ton of fantastic culinary adventures.

Most recently I've been learning how to balance parenting an active toddler with a new phase in my career while exploring new hobbies and settling into a new home. I'm sure you've noticed that I've been absent from this blog.

I've decided to step away from My Life on a Plate. Yes, I still cook all the time, but I've decided to focus my limited time on my family and career. I hope you'll still read my food posts on Potluck and that you'll find great ideas and recipes in the archive of this blog. But, I will not be adding any new content to this food blog.

Thanks for reading my posts over the past five years. I appreciate all the comments and feedback from readers.

In case you're wondering...

Yes, I'm still here!

I've been really busy this late summer/fall with my job and Max going through the Terrible Twos. I've blogged a bit for ShopRite and I have been cooking, but I haven't taken the time to photograph and write up many recipes.

On a suprising and somewhat random note, I've recently learned to crochet and I'm really into it at the moment. I made so many items that I opened an Etsy shop. It's called KeeleyStudio. I'm considering doing some craft-related posts on this blog, so if there are any fellow crafters out there (who are also food enthusiasts) let me know!

I'm excited about the fall/winter food celebrations. We're hosting Thanksgiving again this year and I'm also hosting a cookie exchange for the second time in early December. I'm sure those will be blog-worthy occasions.

Until next time...

Product Review | Wild Veggie Purees and Blueberry Breakfast Bowl

Wild Veggie sent me samples of a few of their products. I received complementary samples of their Butternut Squash Puree, Carrot Puree and Blueberry Breakfast Bowl.

The Butternut Squash Puree makes a great shortcut for my butternut squash soup or can even be served straight up as baby food. The Carrot Puree shaves a lot of prep time off my carrot bread and carrot souflee. Those two products are absolutely worth the time saved in food preparation.

 Max and I tried the Blueberry Breakfast Bowl on a recent Saturday morning. Max loves blueberries and he enjoys oatmeal, too, so I figured this would be a hit. The breakfast bowl is a blend of steel cut oats and quinoa and is topped with whole blueberries. I was skeptical about the bowl having a fresh blueberry taste, but it did!

This was the first time I’ve ever successfully got Max to eat quinoa. It really helped that it was blended with steel cut oats (a family favorite). The bowls are not overly sweet. As a matter of fact, you may decide to add a little bit of brown sugar, depending on your personal taste.

We stored the bowl in the freezer and then cooked it in the microwave. It was a quick, healthy breakfast that pleased both my toddler and me.

Max was very excited and kept yelling, “berries!” I think that means he liked it.

I think these are a great healthy weekday breakfast (or snack) for busy adults who want to eat something healthier than a fast food sandwich or sugary cereal. It’s a nice change from my typical healthy breakfast of Greek yogurt.

You can find Wild Veggie products in the freezer section of many grocery retailers. If you try them out, let me know what you think!

I was given complementary samples of three Wild Veggie Products. The opinions expressed in this review are entirely my own.

Farm to Table

So I blinked and eight weeks flew by. Eight weeks without a blog post. There's been plenty of cooking, but not a lot of documenting. Plenty of Instagramming and a little Facebooking, but no blog posts. Sorry about that!

It's summertime, my little guy is turning two this week (how did that happen?!?) and believe it or not, we're still unpacking boxes on weekends (we moved over a year ago).

A few weeks ago I went on a farm tour with my local ShopRite store and my friend Iris from The Palate Princess. Despite the 90+ degree weather, I had a fabulous time.

Check out my post over on ShopRite's Potluck blog and I'll be back soon with a recipe!

Raspberry Lemon Parfaits

This dessert is the result of a Mother's Day culinary mishap.

I had a plan. I was going to bake a triple-layer cake filled with fluffy cream and fresh raspberries. And then, for unknown reasons, my cake fell. It was too ugly to fill with anything, so I had to come up with a Plan B.

So I diced up the cake, adjusted the cream filling and made parfaits!

I ended up making four large parfaits, but you could easily make six regular-sized ones or eight small ones.

The cake and cream are light and fluffy with a refreshing lemon flavor and the sweet raspberries were perfect. Of course, you can use another berry if that's your preference.

I made my cake from scratch, but if that's not your thing please feel free to purchase one from the store. It's warm outside... no need to overdo it with the oven in the kitchen!

This is a quick and easy dessert for your Memorial Day celebrations! Enjoy!

Raspberry Lemon Parfaits
serves about 6

diced cake, about 6 cups (no need to be precise) from scratch or store-bought
about 2 pints of fresh raspberries berries, washed and dried
1 cup heavy whipping cream, whipped until soft peaks form
1 8-ounce package cream cheese, at room temperature
2 cups confectioner's (powdered) sugar
1 teaspoon pure lemon extract

With an electric mixer, mix together cream cheese, lemon extract and powdered sugar until blended. Gently fold in whipped cream. Set aside.

Place a few pieces of cake on the bottom of each dish/cup. Put whipped cream over the cake and then top with berries. Repeat with each dish/cup until all are full.

Cover each dish with plastic wrap and place in the refrigerator for at least 30 minutes before serving.

You can make these parfaits about 6 hours before serving, but try to consume them within 24 hours or the whipped cream will deflate.

San Diego | Brunch at Hotel del Coronado

A few weeks ago I had the pleasure of spending 8 days in San Diego. I was traveling for work and I didn't have much free time. I did, however, make time (and room in my personal budget on my only free morning) for a very special brunch at the famous Hotel del Coronado.

This was my first trip to California and a few people back home told me that this brunch was the best they've ever had and worth the $85 (gulp!) price tag. Yes, nearly $100 for brunch. But, how many times am I going to be in San Diego with a free schedule on a Sunday morning? I have no idea. So I just splurged and went. It was so worth it.

Hotel del Coronado is located on Coronado Island which is separated from downtown San Diego by a bridge that's a couple of miles long. The hotel is famous, over a century old and some people say it's haunted. I'll assure you that it's beautiful and not creepy at all. The entire town of Coronado is well worth the visit if you're ever in San Diego.

I visited Hotel del Coronado early in my trip, so it was here that I got my first view of the Pacific Ocean (at least from the ground). Yes, it was amazing. Unlike the Atlantic Ocean, here I saw cacti and succulents growing in the dry sand on the beach. I'm pretty sure we don't have anything like that on the east coast. I was also amazed that you can see mountains within sight of the beach. If you visit Coronado, the beach is right there.

But let's talk about the food. The selection was amazing and I thoroughly enjoyed 90% of what I tasted. There was a huge seafood section, a cheese bar (warm brie, dried fruits, nuts!), a bit of Mexican cuisine, plenty of fresh fruits, all types of vegetables, every salad imaginable (with and without meat and/or seafood), a massive carving station, beautiful desserts, bottomless mimosas and bloody Marys, and every traditional breakfast food you'd expect (waffles, french toast, pancakes, an omelet station). The service was fantastic, as well. My glasses were always full, my table was always clean and cleared of crumbs and I never had to wait for any food to be replenished.

Some of the seafood:

A few salads (one with calamari and the other with scallops):

Cheeses and condiments:

Roasted vegetables:

Just a few of the desserts:

Mini breakfast souflees and Grand Marnier French Toast:

Ranchero beans:

Roasted Brussels sprouts sizzling on a hot plate (the best I've ever eaten):

Watermelon, honeydew, cantaloupe, and pineapple, soaked in a sweet basil solution:

This brunch was an awesome splurge and I'll remember it for years to come. What impressed me the most is that while the food is mass produced (it is a buffet, after all), each dish tastes like it was prepared with care in a small batch by an expert chef... because I'm sure it was! I also appreciate the presentation of the food on the buffet. You feel like you're serving yourself at an intimate dinner party instead of a huge buffet.

I am so happy that I decided to enjoy this memorable brunch experience. I think this meal would be a great choice for a special celebration like a milestone birthday or anniversary. Plus I got some great ideas for my own meals at home. I'm hoping to attempt Grand Marnier French Toast sometime in the near future.

Are you into brunch? Have you splurged on a special meal lately?

Easter Entertaining and Menu Ideas

After a long, cold winter with tons of ice and snow (you should see the condition of our driveway... it's a cracked mess!) I am so excited that the flowers are finally blooming, the grass is green and Easter is this weekend!

I'm hosting a small Easter dinner this year and I'm very excited. One of the best things about moving to a larger home with a formal dining room has been sharing our space with friends and family for special meals, parties and holidays. It really makes the hassle of moving worth it.

I'm in the process of finalizing our Easter dinner menu. I've created a board on Pinterest with my menu and tablescape ideas, so please check it out and let me know what you think. My plan is to make a traditional meal, but to make sure that it's distinct from the heavier foods that we typically serve during the cold weather holidays (Thanksgiving and Christmas).

I'll be trying some new recipes as well as some that I've made in the past that aren't on the blog. There are a few old favorites from this blog that will make an appearance at dinner:

Sweet and savory roasted sweet potatoes are a lighter and healthier way to bring sweet potatoes to your holiday dinner table. I love to enjoy these in the spring and summer with barbecue.

Asparagus is in season and roasted asparagus is always a spring favorite around here.

Of course in addition to turkey and roasted pork loin, we'll also have macaroni and cheese, Southern-style cornbread dressing, and some indulgent desserts, too.

Do you have any special plans for the Easter holiday? Have you hosted a family holiday meal? I'm new to this, but Thanksgiving was a hit last year, so I'm looking forward to many more!

Weeknight Red Beans and Rice

This recipe was born after I bought way too many cans of red beans. I have no idea what I was thinking, but somehow I accumulated more than 25 cans of red beans over the course of a year. We typically eat black beans, so I still don't know how or why I made this mistake, but I decided it was time to find a recipe for these beans.

I'm not from New Orleans, so it goes without saying that this red beans and rice recipe probably isn't authentic. Despite this fact, it tastes great and it's quick enough to prepare that you can put it into your weeknight dinner rotation.

I browned the vegetables in a little rendered bacon fat, which brings an extra layer of smoky flavor to this dish. I keep bacon fat in my refrigerator for special meals. Whenever I cook bacon I pour the rendered fat into a mason jar and store it in the refrigerator. However, you can substitute vegetable oil if you don't have or use bacon fat. You can also use a chicken andouille sausage if you don't eat pork.

Most of the ingredients have a decent shelf life, so you can shop for this meal a week or more in advance and have everything on hand for when the mood strikes you. I was looking for a change from the typical pizza/pasta/sandwich quick weeknight dinner rotation. I wanted something complex and savory. This hit the spot. It's very savory, a little spicy and has a a fresh ending with those green onions on top. The leftovers are even more awesome than the original meal.

Weeknight Red Beans and Rice
yield: about 6 servings

3 tablespoons bacon fat (or vegetable oil)
1 medium onion, diced
2 celery stalks, diced
1 green bell pepper, diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 1/2 teaspoons dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 teaspoons smoked paprika
1 piece of smoked turkey (you can find smoked turkey parts in the meat section of the grocery store)
about 14 ounces of andouille sausage or smoked sausage
1 1/2 cups water
3 cans of red beans (I use small red beans), 2 rinsed and drained and one straight from the can
chopped green onion, for garnish (optional)

Heat bacon fat in a wide pot on medium-high heat until melted.

Saute onion, celery and bell pepper until softened, about 3-5 minutes.

Mix in garlic, tomato paste, thyme, garlic powder, black pepper and smoked paprika. Stir and cook for about two minutes.

Add in smoked turkey, smoked sausage, water and beans. Bring to a boil, then reduce to a simmer.

Simmer for 15 minutes. Use a potato masher or the back of a spoon to mash up about half of the beans to thicken the sauce. Simmer for an additional 10 minutes.

Check seasonings. Add salt and pepper, if necessary. Serve over rice. Garnish with green onions, if desired.

The Lime Shortage

photo from Wikipedia

Have you heard all the news stories about the lime shortage? Bad weather in Mexico (where we get most of our limes, at least in my part of the US) is causing supply to decrease and prices to skyrocket. I used to pay about .25 per lime at ShopRite, but on my most recent visit limes were $1 each. I couldn't bring myself to pay a dollar for a small, blemished piece of fruit. It's funny how as soon as I knew I couldn't get limes for a cheap price I had a strong craving for limes and lime juice. Salsa, margaritas, Thai food, chicken tortilla soup... all of a sudden I craved every single recipe that involved limes.

Shortly after I went into shock over lime prices, the media was flooded with explanations. Apparently the next crop of limes will be ready in May, so there may be some price relief in the short term.

In the meantime, I celebrated when I found a 5 pound bag of limes at Costco for $9 last night. Did I need five pounds of limes? No. Will I find a way to use them? Probably. I may even share a few. Apparently they're worth $1 a piece.

What are your favorite lime recipes? I'm hoping this batch of limes will last me a few weeks into April, so I'm looking for some good ways to use them. Anyone else feeling impacted by the lime shortage?

Buttermilk Biscuits

Apparently I love biscuits. There are several biscuit recipes on this blog, including two different versions of cheddar bay biscuits (here and here). And don't even get me started on the scones (in cinnamon raisin, cheddar, and blueberry), which are pretty much a cousin to the biscuit.

What can I say? I love a buttery biscuit (or scone!).

I love that biscuits can be served at any time of day, come together quickly, and they play nice with one of my favorite ingredients: butter. In addition, you can make a large batch of biscuits and freeze the unbaked biscuits for a quick bread option anytime. Just add a few additional minutes to the baking time when baking from frozen.

The key to a good biscuit is not overworking the dough and making sure you add enough salt and fat (in this case butter) to get the taste and texture right. I like to use a food processor to sift my dry ingredients, mix in the butter and finally mix in the wet ingredients. Then I knead the dough very, very briefly (as in, no more than five times) and start cutting my biscuits.

I love this recipe because the biscuits are buttery, flavorful, fluffy and they rise very well due to all the baking powder. I baked a dozen for Sunday brunch and they didn't make it through the day.

If you're looking for a good, basic biscuit recipe, this is it. If you have no willpower, I strongly suggest you park some of these biscuits in the freezer for future meals. I had a hard time resisting them and I was happy when my brother took a few home and saved me from biscuit overload. Enjoy!

A note on ingredients: I use kosher salt, salted butter and aluminum-free baking powder. You can find aluminum-free baking powder among all the other options in the baking aisle. 

Buttermilk Biscuits
makes about 1 dozen

2 cups flour
1 teaspoon salt
2 tablespoons baking powder, cut into small pieces
1 stick (1/2 cup) butter
1 cup buttermilk
2-3 tablespoons butter, melted, for topping biscuits after baking

Preheat oven to 425 degrees. Cover a baking sheet with parchment paper.

In a food processor (or in a large bowl with a whisk) pulse/blend together flour, salt, and baking powder.

Add butter to food processor and pulse (if working by hand, use a pastry blender) until mixture resembles wet sand (about 10 pulses). Don't overmix!

Pour in buttermilk and pulse (or stir, if working my hand) until the wet and dry ingredients are just blended. Don't overmix!

Turn mixture out onto a a floured surface and sprinkle a little flour on top of the dough. Knead three to five times and then gently pat into a rectangle-ish shape about 1" thick.

Cut biscuits with a round mold or the top of a drinking glass. I use a 3" biscuit cutter.

At this point you can either freeze the formed biscuits (flash freeze them on wax paper on a tray before piling them into a freezer-safe bag) or you can put them on a baking sheet and place them in the oven. Bake for 15 minutes or until golden brown. Brush the tops of hot biscuits with melted butter. Serve warm and enjoy!

Chicken Tortilla Soup

We've had a rough winter here in Delaware. We've seen record cold and record snowfall. We pretty much didn't see the grass in our yard from December until late-February... and it's snowing again. I love snow. It's beautiful...

But, it makes for hazardous driving and walking conditions and it often leaves the entire family stuck indoors for days. Cabin fever sets in. We miss sunshine, barbecues, the backyard.

So when I'm not at work, I'm cooking and baking. These days I don't get around to blogging as often because I'm very absorbed in the chronicles of a certain 19 month-old...

But trust me, I'm doing a lot of cooking! In all of this cooking I think I've finally perfected my chicken tortilla soup recipe. I love it because it's hot and a little spicy and warms you up on a cold day, yet at the same time has a burst of fresh flavor that reminds you of summertime. You could definitely serve this all year. I served it back in December at my cookie exchange party (along with butternut squash soup) and it was a hit.

Before I share the recipe, here are a few tips:

1. A pre-cooked rotisserie chicken is great for many meals that contain chicken. It's the basis for my chicken pot pie, chicken and dumplings, chicken tamale casserole and this soup. I pick up a big chicken at Costco for $4.99.

2. You can freeze any pre-cooked chicken (grilled, baked, rotisserie, etc.) and save it for future recipes. In this case, I take leftover rotisserie chicken, remove the skin and bones and seal it with my Food Saver for future meals. I just pop the frozen, cooked chicken in the microwave for two or three minutes, chop it up, and proceed with my recipe.

3. This soup freezes well. You can freeze it in quart-sized deli containers or any freezer-safe food container. I like to add fresh toppings when I serve it (chopped red onion, cilantro, cheese, lime, etc.) to kick up the flavor.

I love topping my soup with shredded cheese, red onion and cilantro and enjoying it with a cheese quesadilla on the side. If you're looking for a kick of summertime freshness during these last few days of winter, try this soup.

Chicken Tortilla Soup
8-10 servings

1 medium onion, diced
1 red or green pepper, diced
2 cloves of garlic, minced
3 tablespoons tomato paste
1 1/2 teaspoons cumin
1 1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1 can Rotel (Original flavor)
4 cups low sodium chicken broth or stock
3 cups water
1/3 cup uncooked long grain white rice
1 cup frozen corn
1 can black beans, rinsed and drained
2 cups chopped, cooked chicken seasoned to taste with salt, cumin and chili powder
3 tablespoons corn flour (masa) dissolved in 1/3 cup water
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice (from 1-2 limes)
salt and pepper, to taste
diced red onion, cilantro, shredded cheese, tortilla chips, etc. for topping (optional)

In a large pot, saute onions and green/red pepper in about 4 tablespoons of vegetable oil over medium heat for about 5 minutes, or until softened.

Add garlic, tomato paste, cumin, chili powder and garlic powder to the pot. Stir and cook for 1-2 minutes.

Add Rotel, chicken stock, water, rice corn, black beans, chicken and masa mixture to the pot. Bring to a boil. Cover and reduce to simmer. Simmer for 20-25 minutes.

Add lime juice and fresh cilantro. Check for seasonings. Add additional salt, pepper, cumin or chili powder, if desired.

Serve with red onion, additional cilantro, shredded cheese and tortilla chips for garnish. Leftovers freeze well. Soup may thicken in the refrigerator. If this happens, thin it out with additional chicken broth before heating and serving leftovers.

Cheddar Scones

I'm proud to say that over the past year I've mastered the scone technique. What's not to love about a buttery, biscuit-like pastry filled with sweet or savory ingredients? My family loves my cinnamon raisin scones so I wanted to try a savory version that could go beyond breakfast and coffee breaks.

These cheddar scones (pictured here with butternut squash soup) are a burst of cheesy, savory flavor. Yes, you can enjoy them with your breakfast, but they're even more fun when they show up in the bread basket for lunch or dinner.

I encourage you to make double batch and freeze the cut, yet unbaked scones so you can bake them fresh as needed. They're like a cheddar biscuit, only fancier. Enjoy!

Cheddar Scones
yield: about 16 small scones

3 cups all-purpose flour
5 teaspoons baking powder
1/4 teaspoon salt

1/2 teaspoon garlic powder

1 teaspoon coarse ground black pepper
2 sticks (1/2 pound) butter (I use salted butter), cubed
1 egg
3/4 cup buttermilk
1 cup shredded sharp cheddar cheese (I love Cabot)
1 additional egg for egg wash

In the bowl of a food processor, combine flour, baking powder, salt, garlic powder, pepper and butter. Pulse until butter is pea-sized and mixture has a sandy texture. If you don't have a food processor, place these ingredients in a bowl and combine using a pastry cutter or two forks.

Pour flour mixture into a large bowl. Mix in shredded cheddar.

In a small bowl, whisk together one egg and buttermilk. Stir wet mixture into flour mixture. Mixture will be crumbly. Knead gently with your hands. Pour onto parchment paper (or an oven-safe silicone mat). Roll into a rectangle about 1/2 inch thick. Place in refrigerator for at least 30 minutes to chill dough.

Preheat oven to 400 degrees.

Cut dough into 16 small triangles. [At this point you can flash-freeze the scones and bake them at a later date.] Place on a baking sheet leaving 1 inch between scones. Whip one egg and brush egg on top of unbaked scones. Bake scones for 15 minutes or until golden brown. Serve warm or at room temperature.

Grocery Tips | Stock Up and Save with Canned Goods

Last week I did a post for ShopRite's Potluck Blog to promote and support their semi-annual Can Can Sale. If you live in the mid-Atlantic region, you're probably familiar with the event, but even if you live outside this area, I shared some helpful tips for utilizing canned foods in recipes.

Take a minute to check out my post and let me know what you think!

Chicken Tamale Casserole

A lot of people make new year's resolutions about their physical health (losing weight, quitting smoking, running a marathon, etc.). I'm concerned about my physical health, too, but last year I was very successful in sticking with my resolutions because they were about my state of mind. I resolved to be more organized, less stressed by everyday problems and to ask for help when I needed it. And guess what? It worked!

Meal planning is a major part of organization and health. I don't cook perfectly healthy meals every day, but I know that I'm probably better off (both physically and financially) eating homemade meals instead of fast food and restaurant food. One of the biggest challenges to meal planning is building up a decent pantry and recipe collection, especially for weeknights. I want meals that aren't too stressful to cook after work, but that taste good enough to make me commit to preparing them.

I found this chicken tamale pie casserole on Pinterest from Cooking Light. I was intrigued by the fact that it looked pretty simple and claimed to approximate the flavors of one of my favorite Mexican dishes.

Well, this casserole was great! It only took about 15 minutes of hands-on time to prepare and the result was as good as the tamales I've ordered in local Mexican restaurants, but much easier to prepare. The sweet corn cake layer is soft and slightly spicy and the chicken topping has just enough cheese to taste, but not enough to make the dish uncomfortably heavy. It smells great, it tastes great and the leftovers were delicious for lunch on the following day.

Try this recipe as as an alternative to taco night or a pan of enchiladas. It has a nice flavor payoff for some pretty common ingredients.

Chicken Tamale Casserole
adapted from Cooking Light
serves 4-5

1 (8.5 ounce) box corn muffin mix
1 (12 ounce) can creamed corn
1/4 teaspoon cayenne pepper (optional)
1 (4 ounce) can diced green chiles (check the Latino section of your grocery store)
1 egg
1/3 cup milk
1 (10 ounce) can red enchilada sauce
2 cups cooked, shredded chicken tossed in 1 tablespoon taco or southwestern seasoning
1 cup shredded cheese (I used a pre-shredded Mexican blend)
cilantro and diced red onion, for garnish (optional)

Preheat oven to 400 degrees.

Combine first six ingredients (through milk) in a bowl. Stir until just blended. Spray a 13-9 inch baking dish with non-stick spray and pour mixture into the dish.

Bake for 15 minutes or until set and barely light brown.

Remove cornbread mixture from oven, poke holes all over with a fork. Pour enchilada sauce over the top. Top with shredded chicken and cheese.

Return to oven and bake for an additional 15 minutes, or until bubbly and heated through.

Remove from oven and top with cilantro and red onion, if desired.

Serve hot. The leftovers are great, too.

Pumpkin Pie Cupcakes

Okay, I realize that all things pumpkin are associated with fall and that Christmas is just days away. But, on this last day of fall I want to share my favorite pumpkin discovery of 2013: these awesome pumpkin pie cupcakes.

So here's the deal. They are handy and portable like a cupcake, but they have the consistency of pumpkin pie, crust and all, without doing all of that work. The outside is firm, yet tender and the inside has a custardy consistency. How is that even possible? It's like baking magic!

If you make these, please take the extra few minutes to make fresh whipped cream. I promise that it takes these cupcakes from good to great. Imagine soft, custardy pumpkin pie in a portable form topped with a cloud of sweetened whipped cream.

These cupcakes are elegant enough for a party or a special dinner. They are just too cute! And I promise, they are so close to the taste of traditional pumpkin pie that you may actually prefer to make them.

Don't limit this recipe to fall... or even dessert. I like to enjoy one with my morning coffee, too.

Pumpkin Pie Cupcakes
adapted from The Krazy Coupon Lady
yield 12 cupcakes

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1/2 teaspoon vanilla extract

1/2 teaspoon lemon extract
3/4 cup evaporated milk
2/3 cup all purpose flour
1 teaspoon cinnamon

1 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Spray a 12-cup muffin pan with cooking spray. Don't use paper liners - the cupcakes will be impossible to remove.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract, lemon extract and milk. Add the flour, cinnamon, nutmeg, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with fresh whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

Spiked Spiced Cider

Cold weather calls for hot drinks. And since it's Thanksgiving Eve and it's snowing (well, at least flurrying) here in Delaware, I think it's time to share a recipe for a hot toddy. I like to brew a pot on the stove on the weekends and refrigerate the leftovers in a pitcher in the fridge. If you don't drink alcohol, don't despair; this recipe still tastes great without the liquor. Consider making this a last-minute addition to your Thanksgiving menu, a fun beverage to enjoy while you put up your Christmas decorations or a nice drink to sip by the fire after a long week.

Spiked Spiced Cider

8 cups apple cider
1 cup spiced rum, optional
1 cup apple pie moonshine, optional (I buy Midnight Moon at Costco, if you can't find it, use spiced rum)
1 pear, sliced
1" piece of fresh ginger, peeled
1 orange, sliced
2 cinnamon sticks

Place all ingredients in a large pot. Bring to boil and reduce to simmer. Cook for 15-20 minutes, stirring occasionally. Serve hot.

Store leftovers in the refrigerator. Leftover cider can be enjoyed cold or reheated in the microwave.

Cherry-Apple Cranberry Sauce

It's Thanksgiving week! Are you excited? I've been recording Food Network Thanksgiving shows on my DVR for the past week and watching them over and over again while I plan my menu. This is the first year that we're hosting Thanksgiving at our home and I am thrilled to build this menu and cook this meal for our family.

Are you a fan of cranberry sauce? I bought some of the old-school jellied version for the traditionalists, but I decided to make a fresh, homemade cranberry sauce this year. Interestingly, I don't love cranberry sauce with my turkey dinner, but I enjoy using it on French toast and other unexpected places.

This sauce is a bit of a departure from the home-canned version I posted in 2011. It's a smaller batch and you don't have to can it. I love canning, but I know that not everyone has the time or desire to do so. This small batch of sauce can be prepared a few days in advance of Thanksgiving. I've already made mine in anticipation of the big day.

This sauce is tart (as expected!), but there are also bites of sweetness due to the dried cherries. I'm looking forward to serving this on Thanksgiving and finding a creative application for the leftovers. I'm thinking of using it on baked brie, leftover turkey paninis, and using it to make a flavored butter. This is a quick recipe. I hope you try it!

Cherry-Apple Cranberry Sauce
inspired by Cookin' Canuk

1 12-ounce bag of fresh cranberries, rinsed
3/4 cup dried cherries
3/4 cup apple cider
1/2 cup water
1/4 cup brown sugar
1 teaspoon orange zest

Combine all ingredients in a medium saucepan.

Bring to a boil and reduce to simmer, stirring frequently. Simmer for 15-20 minutes or until all berries are popped and sauce is thickened.

Carefully pour cooked sauce into container. Cover and refrigerate until ready to serve. Serve cold. This sauce will hold for a week or more in the refrigerator.

Carrot Souffle

Last year I took a few cooking classes at my local ShopRite. I enjoyed each class, but this recipe was hands-down my favorite.

Years ago I enjoyed an awesome carrot soufflé at a cafe in North Carolina. I attempted to make it at home, but I wasn't able to get the smooth, fluffy texture like in the restaurant. Here's the thing: carrots seem to take forever to cook and once they're cooked they can be a pain to whip to a smooth consistency. I finally realized that a food processor made all the difference. Between using a food processor and having the right recipe I finally struck gold.

This side dish is slightly sweetened, but not sickeningly sweet. I think it's a nice alternative to candied or mashed sweet potatoes and it would be an awesome addition to your thanksgiving meal. The fresh ginger gives it a subtle holiday flavor and the sweetness makes it pleasing to the vegetable-averse members of your family. I enjoyed this so much that I ate it for breakfast the next day. And Max loved it, too.

Carrot Souflé
inspired by ShopRite Culinary Workshop
about 8 servings

1 pound of carrots, peeled and chopped into 2" pieces (or 1 pound baby carrots)
1/2 cup (1 stick) butter, melted
2 teaspoons grated fresh peeled ginger root
3/4 cup sugar
2 teaspoons vanilla extract
4 eggs
1/2 cup flour
2 teaspoons baking powder

Preheat oven to 350 degrees.

Bring a large pot of water to a boil. Boil carrots for 25 minutes or until carrots are very soft. Drain carrots and put them in the bowl of a food processor.

Add butter, ginger, sugar and vanilla. Pulse until smooth. Add eggs, flour and baking powder. Pulse until smooth.

Pour mixture into a 2-quart baking dish coated with nonstick spray. Bake for 45 minutes or until center of soufflé is set. Serve hot.

List Obsessed | How I use my iPhone to get it all done.

I like lists.

Lists keep me on budget. They give me a place to dump preoccupying thoughts. Lists encourage me to plan ahead. They make me look like I have it all together when I'm called out on the spot.

I used to keep lists on paper. This worked well, but inevitably I'd lose the paper and be all out of sorts without my list. Now I keep all of my lists on my iPhone. If you don't have an iPhone there are list apps on other smart phones (and even regular mobile phones now), so you could apply these organization techniques to whatever mobile phone situation you have right now.

Organization is a big factor in family meal planning. You need to know what is in your fridge, freezer and pantry and you need to know what you still need to purchase. Having organized lists can help you stay on budget and can prevent the frustration of not having an ingredient you need when you get ready to prepare a meal.

I use something simple and free that comes with your iPhone: the "Reminders" app. If you have a Mac computer or you haven't updated your iPhone/iPad lately the icon looks like a checklist:

If you have an iPhone with the newest iOS (operating system), the icon looks like a list with colorful buttons in the left margin:

Either way, click on it and open it up. I keep the following lists running at all times:

Mall - When I get to the mall, what do I need and from what stores? I don't go to the mall as often as I used to, so this is helpful when I am in a time crunch.

ShopRite - I do most of my grocery shopping here, so this is a basic grocery list.

Target - I go here enough that the store deserves its own list.

Costco - I love Costco, but the store is overwhelming, so this list keeps me on track.

Menu Plan - This keeps me from losing my mind about what's for dinner. I also have a board on Pinterest where I re-pin recipes that I intend to use in the upcoming week.

Farmer's Market - I don't get here often, but they have great deals on grains, produce and spices, so I'm prepared whenever I finally get there

Pediatrician - Baby health questions for upcoming medical appointments

Resolutions 2013 - I keep my New Year's Resolutions in this app. When I'm losing focus, I pull them up. I also check them off as I complete them.

Trader Joe's - Another store I don't get to very often, but I like specific items, so a list keeps me on track if I ever end up in the store.

Blog Updates - Blog article ideas, design inspiration.

Errands - If I need to go to five places in one day, I actually make a list of the order of the errands to keep me on track. Life is hectic.

Freezer Meals - This helps me remember that I have three chicken pot pies and 72 homemade meatballs in our extra freezer. I add meals to this list as I add food to the freezer... otherwise they'd be lost in the abyss and found in the summer of 2015.

Packages - Because I order a lot of stuff online and I need to remember who may be leaving a package at the door while I'm at work during the day. I check off packages as they arrive.

HomeGoods/TJ Maxx - I love these stores for home items, so I make a list of what I'm looking for (pillows for the living room, artwork for Max's room, etc.) to keep me on track when I get there.

How does it work? Well, each of the categories above is the name of a list. First, create the categories that work for you. You can always edit or delete them. Next, click on the list and add items to your heart's content. I just add items to the list as time goes on. When I accomplish or purchase an item, I check it off and it disappears. Making eggs for breakfast and realize that you're almost out? Add "eggs" to the appropriate list. Clicking through Pinterest and see an awesome recipe, but you're all out of unsalted butter? Pick up the phone and add "unsalted butter" to the list. Does your baby have a strange rash on his hand, but you're already scheduled for an appointment next week? Add "rash" to the Pediatrician list.

Once you complete an item, just click on the check box/button and it disappears. The app also archives everything that's ever been on the list, just in case you need to un-click something. I get so much satisfaction from clearing a list, but I always leave the blank list there for future items.

You can also tell the Reminders app to give you an actual reminder (pop up on screen or an alarm) at a specific time. You can even take it one step further and tell it to remind you at a location. Yes, this means my phone will remind me to buy eggs the second I pull into the parking lot at ShopRite! Crazy, right? It can also remind you to grab your glasses when you get to your mom's house. The possibilities are endless.

My favorite part is that if you have multiple Apple devices/computers (iPad, MacBook Air, MacBook Pro, iPhone) your Reminders app syncs seamlessly among your devices. This is a huge advantage if you end up using all Apple products. If I'm at work and I realize I need to pick up a pork roast on the way home, I just add it to the Reminders app on my work computer and I know it will show up on my iPhone as I'm walking into the grocery store on my way home.

Mobile phones aren't cheap, so you may as well make the best of them. I use my iPhone as my personal assistant and it really helps me stay on track.

Is anyone else using a list application to keep their life in order? Which one do you use?

Barilla Pasta with Chorizo and Chickpeas

If you're looking for a weeknight pasta dish that's not run-of-the-mill, check out my most recent recipe on the ShopRite Potluck Blog for Barilla Pasta with Chorizo and Chickpeas. You can use whatever shape pasta you have on hand and if you don't have or don't enjoy chorizo, Italian sausage (turkey or pork) is a great alternative. The leftovers are good for lunch the following day and the chickpeas are an affordable healthy way to add bulk and flavor to this dish.

Check out the recipe here.