Springtime Spaghetti with Artichokes and Herbs

I really enjoyed this. It was very fresh and light and tasty. I used canned artichokes because I couldn't find the baby artichokes that the original recipe called for. I have actually also never processed a fresh artichoke before, as I'm a bit intimidated. The canned version worked just fine.  

Springtime Spaghetti with Artichokes and Herbs 
A variation on this recipe from Rachael Ray



1 can quartered artichokes, drained 
1/4 cup extra virgin olive oil 
1/4 pound pancetta, cut into fine dice (optional, omit for a vegetarian version of recipe) 
4 large shallots, finely chopped 
4 large cloves garlic, finely chopped or grated 
Black pepper 
1 cup dry white wine 
Salt, to taste 
1 pound spaghetti 
A generous handful mint leaves 
A generous handful flat-leaf parsley 
1 cup loosely packed basil leaves 
Freshly grated Parmigiano-Reggiano, a generous handful for tossing plus some to pass at the table

Bring a large pot of water to a boil for pasta.

Heat 1/4 cup oil, 4 turns of the pan, in a large skillet over medium heat. Add pancetta, if using, and brown a couple of minutes. Add shallots and garlic, and cook 3-4 minutes more.

Add drained artichokes to pan. Season with pepper. Raise heat a bit and sauté until light golden at edges, 6-7 minutes. Add wine, stir and reduce by half. Cover pan, reduce heat to a simmer and cook covered, 5-6 minutes more. Season with salt to taste.

Meanwhile, salt the boiling water and cook pasta to al dente. Reserve about 1/2 cup of cooking water before draining pasta.

While pasta cooks, finely chop the mint with parsley. Stack up the basil leaves, roll them into a log and thinly slice the logs of leaves across. Uncover the artichokes and stir in the reserved starchy water. Bring sauce to a bubble, add drained pasta, mint and parsley. Toss to combine, 1-2 minutes. Turn off heat. Add a handful of cheese and basil to pasta and toss again to combine, serve immediately.

Peanut Butter and Jelly Bars

Meh. This just wasn't my cup of tea. And it made a TON, which always seems to happen when I make a treat for which I don't particularly care. Bummer.

Peanut Butter and Jelly Bars
Courtesy of Framed Cooks

2 sticks unsalted butter at room temperature

1 1/2 cups sugar

1 teaspoon vanilla

2 large eggs

2 cups creamy peanut butter

3 cups flour

1 teaspoon baking powder

1 1/2 cups jam (your choice of flavor)

1/2 cups salted peanuts, chopped into small pieces

Preheat the oven to 350°F. 

Spray a 9x13 pan with cooking spray, line it with parchment paper, and then spray the parchment with cooking spray and flour it.

Cream the butter and sugar in a mixer on medium speed for about 2 minutes. Turn the mixer to low and add the eggs, vanilla and peanut butter and mix until combined.

Sift the flour and baking powder together. Turn the mixer back on to low speed and add the flour mixture until just combined.

Spread 2/3 of the dough into the baking pan, spreading to the edges (use your hands, it's easiest that way!) Spread the jam evenly over the dough.

Drop small chunks of the remaining dough over the jam. You'll have some spots where the jam shows through, but don't worry about that. Scatter the peanuts over the top and bake for 45 minutes or until the dough is golden brown.

Cool completely and then cut into squares.

Mini Oreo Brownies

Ummm, yum.

Mini Oreo Brownies
A variation on this recipe from My Baking Addiction



For the Brownies:
4 ounces unsweetened chocolate; coarsely chopped 3/4 cup butter
1 cup sugar
3 eggs
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
1 cup all-purpose flour
12 Oreos, chopped

For the Frosting:
1/2 cup unsalted butter, room temperature
2 cups confectioners’ sugar
¼ teaspoon fine grain sea salt
1 teaspoon clear vanilla extract
2 tablespoons milk
8 Oreos, chopped

For the Brownies: Preheat oven to 350°F. Line a mini muffin pan with liners.

Microwave chocolate and butter in large bowl at medium (50% power) for 3-4 minutes or until butter is melted. Or melt over a double-boiler on the stovetop.

Whisk until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add flour and stir until just combined. Fold in 12 chopped Oreo cookies.

Spread batter into prepared pan. Bake for 12-15 minutes; do not over bake.

Remove to cooling rack. Allow to cool completely before cutting or frosting.

For the Frosting: In the bowl of a stand mixer or in a large bowl with a hand mixer, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue mixing until well blended.

Add salt, vanilla, and milk. Blend on low speed until moistened. If frosting is too stiff, slowly add in more milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

Spread or pipe frosting onto the brownies and top with chopped Oreo cookies.

Sweet Cinnamon Scones

I love how the name of this recipe sounds like some sort of exclamation. I think I'm going to start using it. Oh, and these are delicious.  

Sweet Cinnamon Scones 
Courtesy of The Pioneer Woman  

3 cups all-purpose flour 
1/3 cup sugar 
5 teaspoons baking powder 
1 1/2 teaspoon ground cinnamon, divided 
2 sticks (1 cup) unsalted butter 
3/4 cups heavy cream 
1 egg 
1 teaspoon vanilla extract 
1 cup cinnamon chips 
1 cup powdered sugar

Preheat oven to 350°F.

In a large bowl, mix together flour, sugar, 1/2 teaspoon ground cinnamon, and baking powder. Cut butter into pieces, then cut into dry ingredients with a pastry cutter until mixture resembles coarse crumbs. Stir in cinnamon chips. Mix together cream, egg, and vanilla extract. Pour into flour/butter mixture, stirring gently with a fork to combine.

Turn onto work surface (mixture will be very crumbly and falling apart.) Gently press together on the sides as you flatten (or roll, with a rolling pin) the top. Form either into a large circle or a large rectangle. Cut into wedges (from a circle) or triangles (from a rectangle.) Transfer to a cookie sheet and bake for 20 to 25 minutes. Allow to cool completely.

Mix together powdered sugar and remaining 1 teaspoon cinnamon with enough water to make into a thick but drizzable glaze. Drizzle on scones and serve with coffee.

Sausage, Beans and Broccoli Rabe Soup

This is a tasty and simple soup that I've been making for years. Though I've actually never had it with broccoli rabe. I've never been able to find it in the grocery store when I want to make it, so I usually substitute broccolini and/or spinach. I'm hoping someday I'll actually experience it how it's intended.

Sausage, Beans and Broccoli Rabe Soup
Courtesy of Rachael Ray



2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/4 pounds Italian bulk sweet sausage
1 medium onion, chopped
1 carrot, chopped
1 large potato, peeled and chopped into small dice
2 cloves garlic, chopped
1 bay leaf
2 cans white beans, drained
Salt and pepper
4 cups chopped broccoli rabe and greens
2 quarts chicken stock
Grated Parmigiano-Reggiano or Romano, to pass at table

Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add veggies, bay leaf and beans. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Add rabe and wilt. Add stock and cover pot. Raise heat and bring soup to a boil. Reduce heat to simmer and cook 15 minutes. Adjust seasonings and serve soup with grated cheese, for topping.

Triple Chocolate Cookies with Pretzels and Sea Salt

Oh my. These are such a wonderful combination of sweet and salty. I also feel like it's some sort of personal triumph when I find something chocolatey that my husband loves. He does not exactly have what you'd call a sweet tooth, so I know I've really found something good when he can't stop eating them.

And yes, those are bunny pretzels. Since I made these right around Easter, I thought I'd be festive.

Triple Chocolate Cookies with Pretzels and Sea Salt
Courtesy of Mountain Mama Cooks



1 cup (2 sticks) butter, room temperature
1/2 cup packed brown sugar
3/4 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon table salt
3/4 cup white chocolate chips
3/4 cup milk chocolate chips
1/2 cup crushed pretzels
Coarse sea salt for sprinkling

Preheat the oven to 375°F. In a large bowl, beat the butter and sugars together until light and fluffy. Add eggs one at a time and mix until well incorporated. Add vanilla and mix well. In a small separate bowl, whisk together the flour, cocoa powder, baking soda and table salt. Slowly add the flour mixture to the egg mixture and mix just until combined. Stir in the chocolate chips. Scoop the cookie dough by the tablespoon onto a parchment lined cookie sheet. Gently press a few of the crushed pretzels on top and sprinkle with a pinch of sea salt. Bake for 10 minutes. Transfer baked cookies to a cooling rack and let cool. Then devour.

Easter Dinner 2012 (Chicken wtih Mustard Cream Sauce and Asparagus Gratin)

I had been planning on grilling on Easter, but we're currently under a fire weather warning, so I thought it would be a bad idea to do so. So I found these recipes instead. And they were very tasty. I paired them with some popovers, which were absolutely perfect for sopping up the mustard cream sauce. Yum.

Chicken with Mustard Cream Sauce
A variation on this recipe from The Pioneer Woman




4 whole boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
3 whole garlic cloves, minced
3/4 cup brandy (or white wine, if preferred)
1 tablespoon (heaping) Dijon mustard
1 tablespoon (heaping) grainy mustard
1/4 cup (to 1/2) heavy cream
1/4 cup (to 1/2) chicken broth
Salt and pepper, to taste

Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.

Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.

Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half.

Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.

Serve chicken, spooning the sauce over the top.

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Asparagus Gratin
Courtesy of Leite's Culinaria



1 pound asparagus, ends trimmed
2 tablespoons extra-virgin olive oil
1 cup (4 ounces) shredded Asiago fresco cheese
3 tablespoons dried bread crumbs
1 tablespoon minced fresh flat-leaf parsley
Finely grated zest of 1 lemon, plus 1 to 2 tablespoons fresh lemon juice
Fine sea salt and freshly ground black pepper

Preheat the oven to 450°F.

Arrange the asparagus in a single layer in a large baking dish and drizzle with 1 tablespoon of the olive oil. Toss the spears gently to coat with the oil.

In a bowl, whisk together the cheese, bread crumbs, parsley, lemon zest, 1/2 teaspoon salt, and a grinding of pepper. Drizzle in the remaining 1 tablespoon oil and stir until well mixed. Sprinkle the bread-crumb mixture over the asparagus. Bake, uncovered, until the asparagus is just tender and the topping is melted and golden brown, 10 to 15 minutes, depending on the thickness of your asparagus.

Drizzle the asparagus with some lemon juice and serve hot, straight from the baking dish, or transfer to a lovely little gratin dish to take to the table.