Basil Spaghetti with Cheesy Broiled Tomatoes

This was interesting. I'm not sure I'll make it again though. The leftovers weren't great. Meh.

Basil Spaghetti with Cheesy Broiled Tomatoes
Courtesy of Real Simple 



12  ounces  spaghetti 
3  large beefsteak tomatoes (about 1 1/2 pounds), each cut into 4 thick slices 
3  tablespoons  olive oil, plus more for the baking sheet 
Kosher salt and black pepper 
8  ounces  fresh mozzarella, grated 
1/4  cup  grated Parmesan (1 ounce), plus more, shaved, for serving 
2  cloves garlic, chopped 
1/4 to 1/2  teaspoon  crushed red pepper 
3/4  cup  torn fresh basil leaves, plus more for serving

Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.

Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with ¼ teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes.

In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.

Add the garlic oil, basil, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine. Serve topped with the tomatoes, additional basil, and shaved Parmesan.

Caramelized Onion Tarts with Apples

Meh. For how good it smelled while it was cooking, it didn't end up tasting like much of anything. Real Simple recipes have been so disappointing lately...

Caramelized Onion Tarts with Apples
Courtesy of Real Simple



2 tablespoons olive oil
2 medium onions, sliced
2 red apples (such as Braeburn or Gala), cut into small pieces
Kosher salt and black pepper
2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
1/2 cup creme fraiche or sour cream

Heat oven to 400º F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 2 minutes.

Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.

Pears with Bleu Cheese and Prosciutto

Eh. I'm not sure this was worth the trouble. The pears were totally underripe and didn't taste like anything, so I'm sure that didn't help. The other flavors were nice though, and the whole thing looked pretty. Pity.

Pears with Bleu Cheese and Prosciutto
Courtesy of Real Simple



2 pears (such as Bosc or Bartlett), each cut into 8 wedges
2 teaspoons fresh lemon juice
1 cup arugula
3 ounces bleu cheese, cut into small pieces
6 ounces thinly sliced prosciutto, cut in half lengthwise

In a large bowl, toss the pears and lemon juice.

Layer a slice of pear, an arugula leaf, and a piece of cheese on a piece of prosciutto and roll up.

White Chocolate and Peppermint Brownies

These aren't bad, they taste pretty good, but they're not really my cup of tea. I've made better brownies, so I'll stick with them next time I want brownies. They also fall victim to the problem that seems to pop up a lot with layering white chocolate. I got a picture of the pieces that stayed together well, but a lot of the other pieces didn't stay together very well once I tried to move them anywhere. Oh well. They were worth a shot.

White Chocolate Peppermint Brownies
A variation on this recipe from Real Simple



1/2 cup (1 stick) unsalted butter, plus more for the pan
3/4 cup all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
6 ounces semisweet chocolate, chopped
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
6 ounces white chocolate, chopped
1 teaspoon canola oil
1/3 cup chopped peppermint candies (about 15 candies)

Heat oven to 350°F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.

In a medium bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.

In a large microwave-safe bowl, combine the butter and semisweet chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.

Add the flour mixture and mix until just combined (do not overmix).

Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely in the pan.

In a medium microwave-safe bowl, microwave the white chocolate and oil in 30-second intervals, stirring between each, until melted and smooth. Spread on top of the cooled brownies. Sprinkle with the candies and let set.

Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares (4 rows by 4 rows).

Summer Fruit Pie

Absolutely delicious. I used my go-to pie crust. And I used cornstarch instead of tapioca. But other than that, the recipe is perfectly splendid as it is. No extra spices or other flavors needed.

Summer Fruit Pie
A variation of this recipe from Real Simple



6 ripe peaches, each cut into 8 wedges
1 pint strawberries, halved
1/4 cup cornstarch
3 tablespoons fresh lemon juice
1/2 cup plus 2 tablespoons granulated sugar, divided
4 tablespoons butter, cut into cubes

In a medium bowl, gently toss the peaches, strawberries, tapioca, lemon juice, and ½ cup of the sugar. Spoon the fruit mixture into the pie plate and dot with the butter.

Roll out the second disk of dough into a 14-inch circle. Drape it over the pie and trim the edge to a ½-inch overhang. Fold under, pressing to seal. Crimp the edge, if desired. Refrigerate for at least 30 minutes.

Heat oven to 425°F. Lightly brush the top crust with cold water and sprinkle with the remaining sugar. Cut several slashes into the top crust. Bake until golden, 18 to 22 minutes. Reduce heat to 375°F and continue to bake until the juices bubble, 30 to 40 minutes more.

Transfer to a rack and cool for 2 hours before serving.

Roast Pork and Peaches

I absolutely cannot figure out how one makes a pork chop that isn't dry and about as easy to cut with a regular dinner knife as leather. The dish, overall, tasted quite good, and it smelled absolutely divine, but the pork frustration was probably not worth making it again. Unless I can find some sort of pork chop secret...

Roast Pork and Peaches
Courtesy of Real Simple



1 10-ounce package couscous
1 tablespoon olive oil
4 bone-in pork chops (3/4 inch thick; about 2 pounds total)
Kosher salt and black pepper
2 peaches, cut into wedges
1 small red onion, cut into thin wedges
3 tablespoons white wine vinegar
1/2 cup fresh basil leaves

Heat oven to 400°F. Cook the couscous according to the package directions.

Meanwhile, heat the oil in a large ovenproof skillet over medium-high heat.

Season the pork with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, 3 to 5 minutes per side. Transfer to a plate.

Add the peaches, onion, vinegar, and ¼ teaspoon each salt and pepper to the skillet and cook, tossing, for 1 minute.

Return the pork (and any accumulated juices) to the skillet. Transfer to oven and roast until the pork is cooked through and the peaches are tender, 8 to 10 minutes.

Sprinkle the pork and peaches with the basil and serve with the couscous.

Egg in a Hole

For Easter breakfast, I made some cinnamon buns, bacon, and, in staying with thhe theme of the day, tried my hand at making egg in a hole (a.k.a. egg in the basket). I saw this recipe and thought it looked fun and easy. It was very tasty. I think I'd only had runny eggs one other time in my life (I'm usually a scrambled eggs kind of girl), so if you like sopping up egg yolk with your toast, this is perfect for you.

The original recipe calls for serving the egg in a hole with some berries and yogurt, which I think would go together fabulously. As soon as the berries are in season, I'm totally making the complete recipe.

Here's what our complete breakfast looked like:



Egg in a Hole
A variation on this recipe from Real Simple



2 slices good bread (I used marble rye from Linvilla Orchards)
2 tablespoons butter, softened
2 large eggs
Kosher salt and pepper

Spread the top of each slice of bread with ¼ tablespoon each of the butter. Using a round cookie cutter or drinking glass, cut a 2½- to 3-inch hole in the center of each slice of bread, reserving the cutout pieces.

Heat the remaining 1½ tablespoons of butter in a large nonstick or cast-iron skillet over medium heat. Place the bread and the cutouts, buttered-side up, in the skillet. Crack 1 egg into each hole. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook until the underside of the bread is golden, 3 to 4 minutes. Flip and cook the egg to desired doneness, 1 to 2 minutes for a runny yolk.

Slow-Cooker Asian Pork with Snow Peas, Peppers, and Soba Noodles

Tasty. Easy. Lots of leftovers. I followed the note at the bottom of this recipe and tossed the chopped pork with sesame seeds before adding it to the slow cooker. I really liked the extra burst of flavor it added.

Slow-Cooker Pork with Snow Peas, Peppers, and Soba Noodles
A variation on this recipe from Real Simple



1/2 cup low-sodium soy sauce
1/2 cup dark brown sugar
2 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil
1 1-inch piece fresh ginger, peeled and sliced
1⁄4 to 1⁄2 teaspoon crushed red pepper
2 1/2 pounds pork shoulder, trimmed and cut into 2-inch pieces
Sesame seeds, to taste
12 ounces soba noodles
2 red bell peppers, thinly sliced
1/2 pound snow peas, trimmed
Chopped roasted peanuts, for serving

In a 4- to 6-quart slow cooker, stir together the soy sauce, sugar, vinegar, oil, ginger, and crushed red pepper. Toss pork with sesame seeds, add to slow cooker, and toss to combine. Cover and cook until the pork is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).

Fifteen minutes before serving, cook the soba noodles according to the package directions, adding the bell peppers and snow peas to the water during the last minute of cooking.

Meanwhile, transfer the pork to a medium bowl; set aside. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4 to 5 minutes. Add the pork and toss to combine. Serve the pork over the noodles and vegetables; sprinkle with the peanuts.

Spicy Asian Chicken with Brussels Sprouts

This is a tasty homemade dish if you're feeling like Chinese take-out but want to have more control over the calories, fat, etc.

Spicy Asian Chicken with Brussels Sprouts
Courtesy of Real Simple

1 cup long-grain white rice
1 large egg
1/2 cup cornstarch
1 pound boneless, skinless chicken breasts, thinly sliced (2 large)
3 tablespooons canola oil, plus more, if necessary
1/2 pound Brussels sprouts, thinly sliced
1 1-inch piece fresh ginger, peeled and cut into matchsticks
2 garlic cloves, thinly sliced
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons packed light brown sugar
1 red chili pepper, thinly sliced
1 teaspoon toasted sesame oil
2 scallions, thinly sliced
2 tablespoons chopped roasted peanuts

Cook the rice according to the package directions.

Meanwhile, in a large bowl, beat the egg. Place the cornstarch in another large bowl. Add the chicken to the egg and toss to coat. A few pieces at a time, lift the chicken out of the egg and coat in the cornstarch, tapping off the excess; transfer to a plate.

Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. In 2 batches, cook the chicken, turning occasionally, until golden, 3 to 5 minutes (add more oil for the second batch, if necessary); transfer to a plate.

Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the Brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften, 2 to 3 minutes. Add the soy sauce, vinegar, sugar, and ¾ cup water and cook, stirring occasionally, until the Brussels sprouts are crisp-tender and the liquid begins to thicken, 2 to 3 minutes more.

Return the chicken to the skillet, along with the chili, and cook, tossing, until heated through, about 1 minute. Add the sesame oil and scallions. Serve over the rice and sprinkle with the peanuts.

Chicken Enchilada Chili with Corn Spoon Bread

We had another snowstorm yesterday, so this felt like a very appropriate dinner option. It was pretty good. Not my favorite chili, but definitely not bad. The spoon bread also wasn't my favorite, but Jonathan really liked it. Of course, it had two of his favorite things -- corn and milk -- so it was hard to go wrong there.

Chicken Enchilada Chili
Courtesy of Stephanie O'Dea



1 1/2 cups prepared enchilada sauce
2 (14.5-ounce) cans tomatoes with seasoning
2 (15-ounce) cans pinto or kidney beans with juice (or 1 cup dry pinto beans, soaked overnight)
2 celery stalks, chopped
1 onion, diced, or 1 tablespoon dried minced onion flakes
1 to 2 teaspoons chili powder
1 teaspoon ground cumin
1 1/2 pounds chicken (thighs, legs, breasts - your choice)
Shredded cheddar cheese and sour cream for serving (optional)

Use a 6-quart slow cooker. Pour the enchilada sauce and tomatoes into the bottom of the removable stoneware insert. Add the beans, celery, onion, and spices, and stir to combine. Place the chicken on top.

Cover and cook on low for 7 to 8 hours, or until the flavors have combined. If you are using dry beans, you may need to cook longer to fully soften the beans. If your chicken has bones, fish the bones out before serving. Serve with shredded cheddar cheese and a dollop of sour cream, if desired.

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Corn Spoon Bread
Courtesy of Real Simple



3 cups whole milk
2 cups fresh corn kernels or one 10-ounce package frozen corn, thawed
3/4 cup finely ground cornmeal
2 tablespoons unsalted butter, plus more for the dish
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten

Heat oven to 350°F.

In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil.

In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat. Stir in the butter, thyme, salt, pepper, and eggs.

Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temperature.

Mustard-Roasted Chicken with Vegetables

This was lovely and definitely fit for company. I added/changed up some of the vegetables since I had some in the fridge that needed to be used. The breasts came out beautifully within the suggested cooking time, but the dark meat needed a little more time. I also put the vegetables back in the oven to crisp them up a bit after taking the chicken out.

Mustard-Roasted Chicken with Vegetables
Courtesy of Real Simple



1 4-pound chicken, cut into 8 pieces
3 tablespoons whole-grain mustard
2 tablespoons low-sodium soy sauce
Kosher salt and pepper
4 small carrots, cut in half crosswise
1 medium fennel bulb, cut into wedges
1 red onion, cut into wedges
8 sprigs thyme
2 tablespoons olive oil

Heat oven to 400°F.

Pat the chicken dry with paper towels. Combine the mustard, soy sauce, and 1/4 teaspoon pepper in a large bowl. Add the chicken and stir to coat.

Combine the carrots, fennel, onion, thyme, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a roasting pan.

Nestle the chicken among the vegetables. Roast until the chicken is cooked through and the vegetables are tender, 45 to 50 minutes.

Divide the chicken and vegetables among individual plates.

Raspberry Pinwheels

Because I tend to lean toward chocolate sweets, I try to remember to include a non-chocolate sweet during the holidays. These cookies have become a favorite of mine because of how simple and tasty they are. They go perfectly with a cup of coffee or tea.

It is also very convenient because you can make the dough and freeze it ahead of time. No thawing necessary either. The dough is actually easier to slice cleanly when it's frozen.

I did manage the dough a little differently than the original recipe suggests. I divided the dough in half but then just spread the jam on each rectangular and rolled them from there. That made it so that I couldn't really slice the pinwheels very thickly without making enormous cookies, so they were baked sideways. I don't think it did anything detrimental to the texture, and it was easier that way, rather than having row after row of tiny cookies to slice and bake off. I did it that way when I made them before, so they were kind of pop-in-your-mouth cookies. But they're just as tasty this way.

I'll include the original recipe so that you can decide how you would like to do it.

Raspberry Pinwheels
Courtesy of Real Simple



3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 8-ounce bar cream cheese, at room temperature
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for the work surface
1/2 cup seedless raspberry jam
1 large egg, beaten
2 tablespoons turbinado sugar or coarse sanding sugar

Using an electric mixer, beat the butter, cream cheese, and granulated sugar until fluffy. Beat in the vanilla. Reduce the mixer speed to low and gradually add the flour, mixing until just incorporated.

Turn the dough onto a floured work surface and gently knead it 2 to 3 times, just to bring it together. Form the dough into two 1-inch-thick squares. Wrap in plastic wrap and refrigerate for 1 hour.

On a lightly floured piece of parchment, roll one of the dough squares into a 9-by-12-inch rectangle. Spread half the jam over the dough. Cut the dough crosswise into thirds, making three 9-by-4-inch rectangles. Starting from a long side of each rectangle, roll into logs. Wrap in wax paper and refrigerate until firm, at least 30 minutes. Repeat with the remaining dough.

(To freeze: Instead of refrigerating the logs, freeze them for up to 2 months. To bake, follow the recipe instructions, cutting and baking the dough from frozen, and using the upper end of the time range.)

Heat oven to 350°F. Slice the logs into 1-inch pieces and place on parchment-lined baking sheets, spacing them 1½ inches apart. Brush with the egg and sprinkle with the turbinado sugar. Bake until golden, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.

Store in an airtight container at room temperature for up to 1 week.

Banana-Raisin Muffins

My experimentation with my new oven range continues... And these muffins were extremely successful. They're hearty but not dense. Sweet but not overpoweringly so. Jonathan told me last night after he was pretty much making love to his muffin that these are his favorites.

The original recipe is actually for a loaf of bread, but I wanted to be able to take some over to my in-laws' house to continue sharing in the fruits of their gift, so I figured muffins were more easily divvied up. The recipe also called for dried apricots, but I thought I'd use one of their substitution suggestions (golden raisins). I'd definitely like to try the recipe again with different dried fruit.

Banana-Raisin Muffins
A variation on this recipe from Real Simple



3 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
4 tablespoons chilled butter, cut into small pieces
1/2 cup chopped pecans
1/2 cup chopped dried apricots
2 large, very ripe bananas, peeled and mashed
1 cup buttermilk
2 eggs, beaten

Heat oven to 350°F. Lightly coat a muffin pan with vegetable cooking spray or line with muffin cups.

Combine the flour, sugar, baking powder, baking soda, and cinnamon in a large bowl. Using your fingertips or a pastry blender, work the butter into the dry ingredients until it looks like coarse crumbs. Mix in the pecans and apricots. Stir in the bananas, buttermilk, and eggs until well blended.

Use an ice cream scoop or spoon to pour into muffin pan. Bake 20 minutes or until a toothpick inserted in the center of the loaf comes out clean. Turn onto a wire rack.

Variations: Substitute 1/2 cup flaked coconut or any dried fruit (such as golden or brown raisins or dates) for the dried apricots.

Baked Polenta with Mushrooms and Gorgonzola

This was surprisingly heavy for what looks like a side dish. And I've discovered that gorgonzola is a little on the strong side for my personal palate. But it certainly makes a pretty presentation in the ramekins. And I was pleasantly surprised by the lack of grittiness that I was able to achieve with the polenta. Way to go, cheese!

Baked Polenta with Mushrooms and Gorgonzola
Courtesy of Real Simple



1 1/2 cups instant polenta
2 teaspoons kosher salt
1 tablespoon unsalted butter, plus more for the dish
1/2 cup (4 ounces) cream cheese
1 cup (4 ounces) crumbled Gorgonzola
4 tablespoons olive oil
1 1/2 pounds pounds cremini or button mushrooms, stems discarded and caps thinly sliced
1 small shallot, finely chopped
1/2 teaspoon black pepper
2 teaspoons fresh thyme leaves

Heat oven to 350° F. Bring 4 1/2 cups water to a boil. Whisking constantly, slowly add the polenta. Add 1 1/2 teaspoons of the salt and the butter. Reduce heat and simmer, stirring frequently, for 10 to 15 minutes. Stir in the cream cheese and 1/2 cup of the Gorgonzola.

Meanwhile, in a large skillet, over medium-high heat, warm 2 tablespoons of the oil. Add half the mushrooms and cook for 6 minutes. Add half the shallot and cook for 2 minutes more. Transfer to a plate. Repeat with the remaining oil, mushrooms, and shallot. Season the mushrooms with the pepper, thyme, and the remaining salt.

Butter an 8- or 9-inch baking dish or eight 6-ounce ramekins. Stir 2/3 of the mushrooms into the polenta and transfer to the prepared dish or ramekins. Top with the remaining mushrooms and Gorgonzola. Bake, uncovered, until the Gorgonzola has melted, about 15 minutes.

Peanut Butter and Pretzel Terrine

SO tasty and delicious. And super easy to make. It's especially tasty with the dark chocolate peanut butter cups. YUM!

Peanut Butter and Pretzel Terrine
Courtesy of Real Simple

3 pints vanilla ice cream, softened, divided
20 mini peanut butter cups, chopped
3/4 cup pretzels, broken

Line a loaf pan with parchment, leaving an overhang. Press half of softened vanilla ice cream into the pan, top with peanut butter cups, remaining vanilla ice cream, and broken pretzels. Freeze until firm, at least 1 hour and up to 2 days.

To serve, remove from pan and slice.

Cuban Black Beans and Rice

This is a nice, simple dish that is good by itself but can also easily be embellished. A little hot sauce, a little crushed red pepper flakes, a side of guacamole and chips, and you can really make this a super vegetarian dish.

Cuban Black Beans and Rice
Courtesy of Real Simple



1 cup long-grain white rice
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, cut into 1/4-inch pieces
2 cloves garlic, chopped
Kosher salt and black pepper
1 teaspoon ground cumin
2 15.5-ounce cans black beans, rinsed
1 teaspoon dried oregano
1 tablespoon red wine vinegar
4 radishes, cut into 1/2-inch pieces
1/4 cup fresh cilantro

Cook the rice according to the package directions. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, garlic, 1 teaspoon salt, and 1⁄4 teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the cumin and cook for 1 minute.

Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes. Add the vinegar and smash some of the beans with the back of a fork to thicken.

Serve the beans over the rice and top with the radishes and cilantro.

Smoky Corn Chowder

Yum. Another good one for the winter. And definitely serve it with bread.

Smoky Corn Chowder
Courtesy of Real Simple



8 ounces sliced bacon, cut into 1/2-inch pieces
1 large sweet onion, chopped
2 cloves garlic, finely chopped
1/2 teaspoon smoked paprika (if you can't find it in your grocery store, you can use substitute with 1/4 teaspoon paprika and 1/4 teaspoon ground cumin)
1/4 teaspoon crushed red pepper
2 10-ounce packages frozen corn
3 cups low-sodium chicken or vegetable broth
1 cup half-and-half
Kosher salt and black pepper
4 scallions, thinly sliced on the diagonal
1 baguete, sliced and toasted (optional)

Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate.

Spoon off and discard all but 2 tablespoons of the drippings and return the pan to medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 7 minutes. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes.

Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes. Transfer half the soup to a blender and puree until smooth. Return to the pot and stir in ½ teaspoon each salt and pepper.

Divide the soup among bowls and top with the scallions and bacon. Serve with bread, if using.

Peanut Butter Cup Cookies

Eh. I didn't think these were that great. I thought I could use the leftover mini Reese's Peanut Butter Cups from Halloween in a more constructive way, but these weren't nearly as good as the more traditional ones. Though if you like crispier cookies, you will probably like these.

Peanut Butter Cup Cookies
Courtesy of Real Simple



1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 12-ounce package small peanut butter cups, coarsely chopped

Heat oven to 375ºF. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.

Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.

Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.

Chocolate Crinkles

These Chocolate Crinkles were the last Christmas cookie I made this year... I apologize for being negligent in posting about all of the other ones. My computer was just too slow to make it reasonable for me to post all of the food I was making during the holiday season. BUT... My wonderful father-in-law got me a new computer for Christmas, on which I am typing right now. I can't believe how quickly pictures upload on it and how non-choppy my typing is coming out right now. It's so nice to be technologically modern again.

So there will be even more food to see now that I can blog with less trouble. Woo! Now here are these delicious and easy cookies...

Chocolate Crinkles
Courtesy of Real Simple



1 1/4 cups all-purpose flour, spooned and leveled
3/4 cup unsweetened cocoa powder (preferably Dutch process)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup light brown sugar
2 large eggs
1/4 cup confectioners’ sugar

Heat oven to 350ºF. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.

Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until the cookies are firm and the tops crack, 13 to 15 minutes.

Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Spinach and Artichoke Stuffed Shells and Plum Upside-Down Cake

We were having some friends over for dinner, so I thought I'd make something special. I had made a variation of this stuffed shells recipe before, but I found that the ground turkey the recipe calls for didn't really bring anything to it. So I decided to substitute spinach for the ground turkey. And it came out really well. Jonathan said it was the best version of this recipe that I had done.

I had also found a seasonal desserts section in the most recent Real Simple Magazine. So I couldn't help myself... I had to make the Plum Upside-Down Cake. It came out well, and it looked beautiful. I was only disappointed by the fact that the electricity went off almost immediately after we started dinner, so I wasn't able to serve the cake with the whipped cream or the coffee I was planning on making. As you see from the picture though, I was able to make the whipped cream, and Jonathan was able to enjoy the cake in its most delicious form. Yummmmmmm.

Spinach and Artichoke Stuffed Shells with Arrabbiata Sauce
A variation on this recipe by Giada De Laurentiis



1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 8 to 10-ounce package frozen artichokes, thawed and coarsely chopped
1 10-ounce package frozen spinach, thawed and wrung dry
1 15-ounce container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, artichoke hearts, and spinach; stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled vegetable mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400ºF. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:
2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and sauté until golden brown, about 5 minutes. Add the garlic and sauté until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

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Plum Upside-Down Cake
Courtesy of Real Simple



1/2 cup (1 stick) plus 1 tablespoon unsalted butter, plus extra for the pan, at room temperature
4 firm, ripe plums, each cut into 8 wedges
1/4 cup plus 2/3 cup granulated sugar
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 large egg
2/3 cup sour cream
1 teaspoon pure vanilla extract

Heat oven to 350° F. Butter an 8-inch cake pan and line the bottom with parchment paper.

Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the plums and 1/4 cup of the sugar and cook, tossing, until the sugar dissolves and the juices from the plums become syrupy, 3 to 4 minutes. Arrange the plums in the cake pan in slightly overlapping concentric circles, starting from the outside. Spoon any pan juices over the top.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt.

With an electric mixer, beat the remaining 1/2 cup of the butter and 2/3 cup of the sugar until fluffy. Beat in the egg, sour cream, and vanilla. Gradually add the flour mixture, mixing just until incorporated.

Pour the batter over the plums and bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan for 1 hour. Place a large plate over the cake pan and invert the cake onto the plate.