Spinach Quiche

I did a lot of baking this weekend. I had some friends over for a fall-themed brunch and we ate until we could eat no more. So here are three fantastic fall recipes to cook up this season.

Ingredients

1/2 c plain yogurt

1/2 c milk

4 eggs

8 oz shredded cheddar cheese (I used marble cheddar)

1 - 9 oz package frozen spinach

1/4 c chopped onion

1 - 9-inch unbaked pie shell

Directions

1. Preheat oven to 400
2. Thaw out the spinach in the microwave, then drain most of the liquid
3. Saute spinach and onion over medium heat until onions are crisp-tender
4.  Whisk together yogurt and milk until smooth. Whisk in eggs one at a time.
5. Layer spinach/onions and cheese in pie shell (2 layers each). Pour egg mixture on top.
6. Place pie pan on cookie sheet, cover with foil.
7. Bake for 45 minutes. Remove cover, bake for 10-15 more minutes until golden brown and set.

Quiche Lorraine

Ingredients

• 1 - 9-inch pie crust
• 12 slices bacon
• 1 c shredded Swiss cheese
• 1/3 c minced onion
• 4 eggs
• 2 c light cream
• 3/4 tsp salt
• 1/4 tsp sugar
• 1/4 tsp cayenne pepper

Directions

1. Preheat oven to 425
2. Cook bacon until crisp and chop coarsely.
3. Sprinkle bacon, cheese and raw onions in pie shell.
4. Whisk together eggs, cream, salt, sugar and cayenne pepper.
5. Pour mixture into shell.
6. Bake 15 minutes at 425. Reduce heat to 300. Cook for 30 more minutes.
7. Let quiche sit for 10 minutes before serving.

Pumpkin French Toast

I paired this casserole with a cream cheese glaze. You could also go with honey or just plain old maple syrup!

Ingredients

• 1-inch bread cubes (enough to fill a 9x13 pan - it took me a whole loaf of country French bread)
• 7 eggs
• 2 cups milk (I used vanilla almond milk)
• 1 tsp vanilla extract
• 1 tbsp pumpkin pie spice
• 1/2 c pumpkin puree
• 4 tbsp brown sugar for topping

Directions

1. Fill a slightly greased 9x13 pan with bread cubes
2. Whisk together eggs, milk, vanilla, spice and puree until well combined.
3. Pour over bread and refrigerate overnight.
4. In the morning, preheat oven to 350. Uncover pan and sprinkle with brown sugar.
5. Bake 35-45 minutes or until golden brown and no longer wet.

Crusted Rack of Lamb

This was my first attempt at lamb. I am really happy to say that it worked out well. I got the rack at Costco, and it was already frenched and the chine and feather bones were removed, which was great. If you don't know what I'm talking about, I'll explain it at the bottom of the post. The rack I used was 8 bones. The lamb turned out to be so tender, and the crust was crisp. If you don't know if you like lamb, this is a good recipe to try. It's simple, you probably have all of the ingredients already, and the crust adds a nice flavor. I had some of the crust mixture left over, so if your rack is a little bigger than mine, you should have enough.

Come on, I had to make a rack joke somewhere.

Ingredients:

• about 4 cups milk (enough to halfway cover the rack)
• 1 rack of lamb (mine was 8 bones)

To Sear -

• 1 tsp salt
• 1 tsp pepper (I used my pepper grinder)
• 1 tsp garlic powder
• 1 tbsp olive oil
• 1 tbsp Dijon mustard

For the Crust -

• 1/2 c Italian-seasoned bread crumbs
• 2 tbsp minced garlic
• 1 tbsp dried chopped rosemary
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil

Directions:

1.  Cut off the fat cap on top of the rack. Be gentle, you don't want to cut the meat away
2. Soak the rack in milk for half an hour on each side. This takes away the gamey flavor of lamb and helps it tenderize.
3. Rinse the lamb quickly with water (just a once-over)
4.  Prepare the crust by mixing the bread crumbs, garlic, rosemary, salt and pepper in a small bowl. Add the olive oil to moisten and mix well. Set the mixture aside.
5. Sprinkle with salt, pepper and garlic powder.
6. In a large skillet (preferably and ovenproof one) heat the olive oil over high heat.
7. Sear the lamb on all sides until you get a nice brown color.
8. Remove from heat, and brush the Dijon onto all sides of the lamb.
9. With your hands or a spoon, coat all sides of the rack with the crust mixture.
10. Cover the ends of the bones with foil to avoid charring. Put the rack, bone side down, back into the skillet if it's ovenproof, or into a different dish.
11. Cook at 400 for 15 minutes, and then at 450 for 15 more. This will give you a medium-rare lamb.

Frenching lamb: Exposing the ends of the bones, so you can grab onto the chops like lollipops.
Chine and feather bones: on the meaty side of the rack, the chine connects all of the chops together and the feather bones go up into the chops. You'll be able to see them if they haven't been removed yet. The chine is really hard to cut (you have to use a handsaw) so I would suggest not buying a rack with that bone still in.

**The ones at Costco already had all of this stuff done if you can buy your lamb there.**

Brown Sugar Baby Carrots

The classic sweetly sauced baby carrots. I served these with the crusted rack of lamb above. The sweetness of the carrots paired with the savory lamb was great. These are so easy, and so good. They remind me of home.

Ingredients:

• 1 lb baby carrots
• 1/3 cup butter (yikes, I know, but they're so good)
• 1/3 c brown sugar

Directions:

1. Boil the baby carrots in water until tender (about 30 minutes)
2. Drain the water, set carrots aside.
3. Melt butter in the saucepan and let simmer
4. Add brown sugar and stir until combined. Let them simmer together until the sauce thickens.
5. Add carrots back to the pan. Stir the carrots until they're all covered.
6. Cover and let it all simmer for about 5 minutes so all the flavors can mingle.

Brownie in a Mug!

If you have ever just felt the need to eat chocolate, but you a) already ate your entire stash, b) don't want to put in the time/effort to make something, c) don't want to put in the time/effort to buy something, or d) all of the above, this recipe is for you! It takes three minutes from start to finish, and you get a warm, delicious, chocolatey brownie. It's just for one, but could be multiplied for more people. Now that fall is upon us, and winter is too close for comfort, it's nice to know that there's a quick, delicious, warm, chocolatey dessert that's just waiting to be eaten.

Ingredients (for ONE):

• 1/4 cup sugar
• 1/4 cup flour
• 2 tbsp cocoa
• a pinch of salt
• 3 tbsp water
• 2 tbsp oil

Directions:

1. Stir all the dry ingredients together in the mug
2. Add the water and oil, stir until well combined
3. Put it in the microwave for a minute and a half (90 sec)
4. Let cool for about a minute, then eat it up!

Southwest Grilled Pizza

This is so good. It's so easy, and it's so good. There is very little prep involved, and you get such a delicious payoff. It's not really an entree, but it's great as an appetizer or for a party.

Ingredients

• 1 can black beans (rinsed)
• 1 can yellow corn
• barbecue sauce
• mozzarella cheese
• 1 prepared pizza crust (I used whole wheat)

Directions

1. Preheat the grill on medium heat
2. Drain and rinse the beans
3. In a medium mixing bowl, toss the beans and corn together until well mixed
4. Spread the barbecue sauce on the pizza crust (as much as desired)
5. Sprinkle with about half of the cheese (there will be more on top)
6. Evenly distribute the bean/corn mixture on top of the cheese
7. Spread with the rest of the cheese
8. Put the pizza directly on the grill, and cook for about 5 minutes, until cheese is melted

NOTE: If the bottom starts to char, you can finish it off in the broiler instead of risking it on the grill

Easy No Bake Cookies

These are the classic oatmeal, peanut butter and chocolate no bake cookies. They are delicious!

Ingredients

• 2 cups sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup milk
• 1/2 cup butter
• 1 tsp vanilla
• a pinch salt
• 1/2 cup peanut butter (chunky or smooth)
• 3 cups oats

Directions

1. In a saucepan over medium heat, melt the butter. Then stir in the milk, cocoa and sugar.
2. Bring the mixture to a boil, stirring occasionally. Boil for 1 minute, then take off the heat.
3. Stir in the vanilla, salt, peanut butter and oats.
4. Drop by spoonfuls onto waxed paper. Let cookies cool for at least an hour so they can set. You can speed it up by putting them in the fridge if you want.

Birthday Carrot Cake

Every year for Josh's birthday, I make him this carrot cake. It is moist, delicious and not too sweet with cream cheese frosting. Enjoy!

Ingredients
     Cake

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups sugar
• 2 tsp vanilla
• 2 cups flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 3 cups grated carrots

      Frosting

• 1/2 cup softened butter
• 8 oz (1 brick) cream cheese, softened
• 2 tsp vanilla
• powdered sugar to preferred consistency (around 4 cups)

Directions

1. Preheat oven to 350. Grease a 9x13 pan or two round pans
2. Beat together eggs, oil, sugar and vanilla in a large bowl.
3. Add in flour, baking soda, baking powder, salt and cinnamon.
4. Once completely blended, fold in carrots.
5. Bake for 40-50 minutes, until a toothpick comes out clean. Let it cool.
6. Frosting: Cream butter and cream cheese in a bowl. Stir in the vanilla and add in powdered sugar until smooth, creamy and your desired taste and consistency.
7. Frost the cooled cake.

Zucchini Bread

We went to the Farmer's Market at Pioneer Park last weekend, and got 3 big zucchini for a dollar. Knowing we would never in a million years eat that much, I made some zucchini bread. This recipe is phenomenal. You'd never know there was zucchini in there. It's just spiced cinnamony goodness. The flavor is kind of like banana bread.

Ingredients:

• 3 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 3 tsp cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 tsp vanilla
• 2 cups grated zucchini

Directions:

1. Grease 2 bread pans (8x4 in) or! 1 big pan and 4 mini loaf pans. Preheat oven to 325.
2. Combine flour, salt, baking soda, baking powder, and cinnamon in a large bowl.
3. Beat eggs, oil, vanilla and sugar together, then add to flour mixture.
4. Beat all well together. Pour batter into pans.
5. Bake for about 40 minutes, or until a toothpick comes out clean. Let the bread cool for about 20 minutes before you flip it out of the pans. Then let it cool completely.
6. Freeze or eat right away. You can freeze for up to 3 months.

Fruit and Cream

 This is very simple. It's hardly even a recipe. But it's delicious, so enjoy! Try different combinations of fruit, or add a flavored extract into the cream for a new twist.

Ingredients:

• 1 cup whipping cream
• 1/3 c powdered sugar
• 1 tsp vanilla
• 1 lb strawberries
• 2 peaches
• 1 banana
• 1/4 c brown sugar

Directions:

1. Whip cream with powdered sugar and vanilla until soft peaks form.
2. Cut up fruit into desired chunks, arrange on tray
3. Scoop/pour whipped cream into dish
4. Sprinkle cream and fruit with brown sugar

Best Banana Bread

This is really the best banana bread. The recipe makes three large loaves of bread, but I make two big loaves and get the disposable foil mini-loaf pans and make 4 small loaves to freeze. You can freeze the bread for up to two months. I cover the mini loaves in foil, then put them in freezer-safe Ziploc bags. Leave a loaf out on the counter overnight and by breakfast time, you'll have moist, delicious banana bread that tastes just as great as the day you made it. Slice it up, spread some butter or Nutella on it, and you're good to go! You can also add nuts or chocolate chips to the recipe if you feel so inclined. If you do add nuts or chips, add them at the end, after mixing in the buttermilk.

Here's a helpful tip. Instead of buying buttermilk, you can make it really easily. 1 cup buttermilk = 1 tbsp white vinegar or lemon juice, and milk to equal 1 cup. I measure the vinegar, pour into my 1 cup measuring cup, then add milk the rest of the way. Then pour right in to batter.

Ingredients

• 1 1/2 cups butter
• 2 1/2 cups white sugar
• 3 cups mashed bananas (7 to 8 bananas)
• 4 eggs (well-beaten)
• 2 tsp vanilla
• 4 cups flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 cup buttermilk

Directions

1. Cream butter and sugar
2. Blend in bananas (first: either mash them really well or puree in blender)
3. Add eggs and vanilla
4. Sift flour, baking soda and salt together
5. Add dry ingredients to banana mixture
6. Mix in buttermilk, then stir everything thoroughly
7. Pour batter into 3 greased and floured 9x5x3 bread pans
8. Bake at 325 for 1 hr 15 minutes.

Jam-Filled Thumbprint Cookies

These shortbread cookies are filled with any flavor of jam - I chose homemade raspberry jam. They are easy to make, not too sweet, and the jam adds a great flavor and a new texture. Because it is a shortbread cookie, the dough gets really stiff and kind of difficult to mix at the end. Be sure to mix thoroughly, and knead the dough with your hands to smooth it out before forming it into balls.

Ingredients

• 6 tbsp butter
• 1/2 cup sugar
• 1 egg
• 2 tbsp vegetable oil
• 1 tsp vanilla
• 1/2 tsp butter flavor
• 1 1/2 cup flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup jam

 Directions

1. Cream butter and sugar in large mixing bowl
2. Beat in egg, oil, vanilla and butter flavor
3. In small mixing bowl, blend together flour, cornstarch, baking powder and salt
4.  Gradually add flour mixture to butter mixture while slowly blending
5. Knead with hands until dough is smooth
6. Roll into 1-inch balls and place 2 inches apart on greased cookie sheet. Press indentations into cookies -- I use the bottom of a tablespoon to get the right size mark.
7. Fill indentations with jam.
8. Bake at 350 for 8-10 minutes until dough feels semi-firm when poked

Chocolate Fudge Cake

I got this recipe as a wedding present. Weird, I know. But the woman who gave it to me is a legendary cook, and I was really excited to get the recipe. It (along with her banana bread recipe) was among my favorite wedding presents, and I'll never get rid of it or get tired of using it. Unlike some other presents we received. This is the fudgiest, most delicious chocolate cake I've ever tasted. And the frosting tastes like hot cocoa.

Here's a warning: all of the chocolate in the cake and frosting is cocoa powder that you temper with butter over the stove. IT WILL SCORCH. And it will scorch quickly. So be careful when you're heating it up. The recipe says to let it boil, but watch it the entire time it's on the stove, and as soon as you hear hints of bubbles at the bottom of the pan, take it off the stove. And the entire time it's on the stove, stir it. The whole time!! If you turn your back for a second, you can ruin it and have to start over. Believe me, I've done it! But when you get it right, it's amazing.

Ingredients

 Cake:

• 2 sticks butter (or 1 stick butter, 1 stick margarine) -- total 1 cup
• 4 tbsp cocoa powder
• 1 cup water
• 2 cups sugar
• 2 cups flour
• 1/2 tsp salt
• 1 1/2 tsp baking soda
• 2 eggs
• 1 tsp vanilla
• 1/2 cup buttermilk

Frosting:

• 1 stick butter 
• 6 tbsp evaporated milk
• 4 tbsp cocoa powder
• 1 lb powdered sugar
• 1 tsp vanilla

Directions

1.  Preheat oven to 350.
2. In a large mixing bowl, combine sugar, flour, salt and baking soda. Set aside.
3. Over medium-low heat in a small saucepan, allow butter to melt, then add water and cocoa powder
4. Stir continuously until cocoa is well blended and mixture begins to boil
5. Pour mixture over flour mixture and blend well
6. Add eggs, buttermilk and vanilla, mix well.
7. Grease and flour a 9x13 pan, and pour in batter
8. Bake for 30-35 minutes, until a toothpick comes out clean.
9. For frosting: melt butter in saucepan at medium-low, just as before.
10. Add evaporated milk and cocoa powder and mix well. Stir continuously until bubbling starts
11. Pour chocolate mixture over powdered sugar, mix well.
12. Add vanilla and stir until well mixed. Spread evenly over cake once it is cooled.

Classic Chocolate Chip Cookies

 No funny story or nice anecdote with this recipe, just plain old ooey gooey deliciousness.

Ingredients:

• 1 cup butter, softened
• 1/2 cup white sugar
• 1 1/2 cups packed brown sugar
• 2 eggs
• 2 tsp vanilla
• 3 cups flour
• 1 tsp baking soda
• 2 tsp hot water
• 1/2 tsp salt
• 2 cups chocolate chips
• 1 cup walnuts, optional

Directions:

1. Preheat oven to 350.
2. Cream together butter and both sugars, beat until smooth. Beat in eggs one at a time, then stir in vanilla.
3. Dissolve baking soda in hot water, then add to batter along with salt.
4. Stir in flour until well mixed. Add in chocolate chips and walnuts, stir until evenly distributed.
5. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes, or until edges are lightly browned. 

Saucy Grilled Salmon

I do not like fish. I will not spin you some tale about how a fish hater tried a new recipe and then miraculously loved fish. No. I don't like fish. That said, my husband does. He really likes fish. Some may say, Hmm... how does a marriage between a fish eater and a non-fish eater work? The answer: occasionally I plug my nose and cook fish. And today was that day. But it turned out really well! It's the first time I've ever tried to make salmon, and it turns out it's not that hard. It was weird, though, staring at a filet of salmon that had scales on one side. Apparently, it's supposed to be that way. That's how I've seen in on Chopped, at least. This is a really easy marinade for salmon filets made out of what you already have on hand. And if you're weirded out by the scales like I am, they slide right off after they hit the heat of the grill, and then you're left with a long slab of scales, so prepare yourself.

Ingredients:

• 1 lb salmon filet
• salt to taste
• garlic powder to taste
• lemon pepper to taste
• 4 tbsp brown sugar, packed
• 4 tbsp soy sauce (reduced sodium)
• 4 tbsp water
• 3 tbsp vegetable oil

Directions:

1. Sprinkle salmon filet, scale side down, with salt, garlic powder, and lemon pepper to taste. I was pretty heavy handed with the lemon pepper.
2.  Combine brown sugar, soy sauce, water and vegetable oil and stir until the sugar is dissolved.
3. Slide salmon into a Ziploc bag and pour in marinade. Seal and shake lightly to coat salmon. Refrigerate the salmon, flesh side down, for up to 2 hours.
4. Grill, basting the salmon with reserved marinade from Ziploc bag. The scales will come off and just discard them. Be sure to baste both sides of the filet. Grill for 10 minutes on each side.

I still don't like it, but Josh said it's the best salmon he's ever had. Try it out for yourself and see if he tells me the truth about my cooking.

Sweet and Sour Meatballs

I came upon the basis for this recipe when I was trying to find something new to do with ground beef. After trying a few different ingredient variations, adding pineapple and changing proportions here and there, I now have a non-taco, non-spaghetti, non-meatloaf ground beef recipe. The sauce is tasty and thick but not heavy, and the addition of pineapple is a simple touch that adds so much. Serve over rice with steamed vegetables for an easy, throw-it-together-with-stuff-from-the-pantry dinner that is sure to please.

Ingredients:

Meatballs:

• 1 lb ground beef
• 1 egg
• 1/4 c dry plain bread crumbs
• 1/2 onion, diced

Sauce:

• 1 c packed brown sugar
• 3 tbsp flour
• 1 can pineapple chunks, juice reserved
• Juice from pineapple can, plus water to equal 1 1/2 c total
• 1/4 c white vinegar
• 3 tbsp soy sauce
• 1/4 c ketchup

Directions:

1.  Preheat oven to 350. Line a large cookie sheet with foil.
2. In a medium bowl, combine all meatball ingredients. Mix thoroughly and shape into golf-ball sized meatballs, it should equal about 24 balls.
3. Place meatballs (1 inch apart or so). Bake for 20 minutes, remove from sheet and let sit on paper towel.
4. Meanwhile, in large saute pan, combine brown sugar, flour, water/juice, vinegar, soy sauce and ketchup. Mix thoroughly and bring to a boil.
5. Reduce heat to simmer, add pineapple chunks and meatballs. Toss, stirring often, until evenly coated and all is heated through.

Great Grape Salad

The addition of Grape Nuts cereal sounds weird, but the caramelized affect they get when mixed with the brown sugar really is divine. This is a great salad to make in the summer when you want to dress up fruit a little. It's a good alternative to the old fruit tray with dip standby dish at barbeques. If you are too afraid to use the Grape Nuts, you can use chopped pecans or walnuts. But you should really try it as written. The Grape Nuts add an unexpected element to the salad that you can't get with nuts.

Ingredients:

• 4 lbs seedless grapes (green or red -- or a mixture)
• 8 oz brick of cream cheese, softened
• 1 cup sour cream
• 1/2 c white sugar
• 1 tsp vanilla
• 2 tbsp brown sugar
• 1/2 c Grape Nuts

Directions:

1. Wash and pat dry grapes, set aside.
2.  Mix together cream cheese, white sugar, sour cream and vanilla in a large bowl.
3. Add grapes and mix until they're evenly coated.
4. Sprinkle with brown sugar and Grape Nuts right before serving (it will get soggy so don't get ahead of yourself and add the Grape Nuts too early)
5. Toss the salad all together and enjoy!

Sense of Accomplishment Ribs

Every time I make these, I feel a real sense of accomplishment. It is kind of an arduous process, but the result is well worth the wait. The ribs are saucy, sticky and simply delicious. I recommend Famous Dave's Rich and Sassy barbecue sauce, but whatever sauce you use, the ribs should be divine. It's a three-step process that takes some time, but if you're sitting around on a Saturday afternoon, this a great (and simple) way to pass some time.

Ingredients:

There isn't an exact science to this recipe, I apologize. But it's kind of no-fail, it's just meat, after all.

• Pinch salt
• Pinch black pepper
• Small handful red pepper flakes
• 3 lb slab baby back ribs
• A whole lot of barbecue sauce

Directions:

1. Cut ribs into 3- or 4- bone chunks. I use sharp kitchen shears, it's much easier than a knife.
2. Boil water in a large pot, reduce to med-high, and season water with salt, black pepper and pepper flakes
3. Put ribs in water, cover and let boil for 25 minutes
4.  Take the ribs out and let them rest for 30 minutes
5. Heat the grill and lightly grease it
6. Baste the ribs with barbecue sauce and grill them for 5-7 minutes on each side
7. Preheat oven to 325
8. When the ribs come off the grill, transfer them to a baking dish and smother them in barbecue sauce
9. Cover the dish and bake for 20 minutes

The ribs get fully cooked on the stove. The grill adds some smokiness and the oven gets them all soft and saucy.

CAUTION: Barbecue sauce is very acidic, so make sure you serve with sides that will cut through that acidity. Some steamed vegetables would be a nice complement, instead of something like potato salad that is full of vinegar.

Passion Tea Lemonade

My favorite Starbucks drink of all time is the iced Passion Tea Lemonade. But I can't always be at Starbucks when the mood strikes (which is basically every hot day) so I created my own recipe that I call Clone of Starbucks Passion Tea Lemonade. After a little bit of recon I figured out what tea blend they use (Tazo Passion - shocker!) and have tweaked it quite a bit since the first glass I made. Now I make it by the quart, which lasts me like... two days. So here's the recipe. For something sweet, cool, and delicious, there's no better elixir than a fruity glass of tea combined with the summer staple, lemonade.

Ingredients:
2 Tazo Passion tea bags
5 cups water
1 packet lemonade mix (the kind you pour into a bottle of water and shake) -- I use Crystal Light Pure

Directions:

• Steep the tea bags in 2 1/2 cups water for about 20 minutes
• Pour the rest of the water (2 1/2 cups) into a pitcher and mix in the lemonade powder
• Pour the tea into the pitcher and shake a little bit to mix.
• Pour over some ice, top with some sugared lemon peel and a lemon slice!

**Tip: I leave the tea bags in the pitcher while I drink the tea. They are always giving off more flavor. The longer you leave them in, the stronger the drink will taste. I don't take the tea bags out until I've emptied the pitcher.**

Sugared lemon peel: It's exactly how it sounds. Peel a lemon in small strips (I have a Microplane citrus tool that works well) and toss them in some sugar. They'll make the tea more lemony while you drink it.

Spicy & Sassy Grilled Pork Chops

Makes 2 chops

I dedicate this recipe to Kacie, for being a brat.

INGREDIENTS:

2 cloves minced garlic
2 tbsp brown sugar
3 tbsp honey
3 tbsp reduced-sodium soy sauce
3 tbsp Worcestershire sauce
1 tbsp ketchup
1/2 tsp ground ginger
1/2 tsp onion powder
1/4 tsp cinnamon
small pinch cayenne (about 1/8 tsp, add more for more heat)
2 bone-in pork chops

DIRECTIONS:

• Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl. Pour half it into a Ziploc bag, and add in the chops. Toss it all around. Squeeze the air out and seal the bag. Refrigerate 4 to 8 hours, turning occasionally and making sure the chops are evenly coated. Put the rest of the marinade in a small container and stick it in the fridge.
• Preheat grill to high, grease with Grilling Pam.
• Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Grill chops, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 160 degrees F (70 degrees C).
• Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce over chops. 

***I served with baked potatoes that I grilled alongside the chops and some steamed veggies.***

Coconut Cupcakes

I've gone coco-nuts! For Easter, I wanted to make something that was light, cheerful and springy. For me, there's nothing that says springtime like coconut. Because it's white, it's easily dyed with food coloring, so if you feel compelled to dye the cupcakes or the icing, go ahead and go nuts!

CAKES:

1 ½ sticks unsalted butter, room temperature

1 cup sugar

3 large eggs, room temperature

¾ tsp vanilla extract

¾ tsp almond extract

1 ½ cup flour

½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ cup buttermilk

7 ounces sweetened, shredded coconut

FROSTING:

8 oz cream cheese, room temperature

1 ½ sticks unsalted butter, room temperature

½ tsp vanilla extract

¼ tsp almond extract

¾ lb sifted powdered sugar

DIRECTIONS:

• Preheat oven to 325
• Cream butter and sugar on high speed until fluffy, about 5 minutes
• Add eggs, one at a time, while mixing on low speed. Scrape bowl after each egg.
• Add vanilla and almond extracts, mix well.
• Sift together flour, baking powder, baking soda, and salt in separate bowl. Alternately add dry ingredients and buttermilk to batter, beginning and ending with dry. Mix until just combined.
• Fold in half of the coconut.
• Line a muffin tin with paper liners, fill each with batter. Bake for 25-35 minutes, until a toothpick comes out clean and tops are lightly browned. Cool in pan for 15 minutes, remove to rack and let cool completely.
• Make the frosting by creaming together cream cheese, butter and extracts. Add powdered sugar and mix until smooth. Frost cakes and sprinkle with remaining coconut.

Coconut Macaroons

Last night I made some chocolate-dipped coconut macaroons. They were delicious. A little crispy on the outside, soft on the inside. Josh likes them dipped in chocolate, I prefer the au naturel. Either way, they are wonderful. Here's the recipe!

For the macaroons:

7 ounces flaked coconut (almost 3 cups)
2/3 c sugar
1/3 c flour
small pinch salt (1/4 tsp)
3 egg whites
1/2 tsp almond extract (you could also use vanilla or lemon!)

1. Preheat oven to 325. Line a cookie sheet with parchment paper.
2. In a mixing bowl, combine coconut, sugar, flour and salt. Give it a little stir.
3. With a wooden spoon! add in the egg whites and extract of choice.
4.  Drop small mounds (I had to make a coconut joke in here) of your batter onto the cookie sheet. They should be about 1 inch around. Drop them about 2 inches apart. Use your fingers to make the coconut flyaways more uniform if you want, that prevents them from getting a little too crispy around the edges.
5. Bake for 20-25 minutes until the edges are a nice golden color. Let them cool on a wire rack.

For the chocolate:

Melt a small handful of milk chocolate chips with about 1/2 teaspoon of shortening in a small saucepan over medium heat. You could also do that in the microwave. Dip the macaroons in the chocolate, or drizzle it on top. Lay out a sheet of wax paper, and put the dipped cookies on to set. Let them set, then go (coco)nuts!

Hello!

I have given in to peer pressure. As a teacher, I feel badly about that. What kind of example am I setting? I am starting a blog. Yikes. I am wise in the ways of baked goods, and so I have decided to share my insights, recipes and deliciousness. Hopefully I can help make your lives taste a little better, and your pants fit a little tighter.

Bon Appetit!