Eggnog Crumb Cake with Spiced Rum Glaze

(image and recipe from Homeade by Holman, link in sidebar)

Cake:
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
2/3 cup Greek yogurt (I used vanilla because it's what I had but you could also use plain)
1 1/3 cups eggnog
1 tsp vanilla extract
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
2 1/2 cups cake flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Crumb Topping:
1/3 cup sugar
1/3 cup brown sugar, firmly packed
1/4 tsp salt
3/4 tsp cinnamon
1 3/4 cups cake flour
1/2 cup unsalted butter, melted

Glaze:
2 T eggnog
2 T spiced rum
2 T unsalted butter, melted
1 - 1 1/4 cups powdered sugar

For the cake, preheat oven to 325 degrees and spray 2 regular loaf pans or 4 mini loaf pans with baking spray or butter and flour.

In a large mixing bowl or stand mixer, combine butter and sugar and beat until light and fluffy, about 3 minutes on medium speed. Add eggs, one at a time, mixing until incorporated and then mix in yogurt. In a measuring cup, combine eggnog and vanilla extract. In another bowl, combine nutmeg, cinnamon, cake flour, baking powder, baking soda, and salt and whisk or sift to mix. Alternate additions of 1/3 of the flour mixture with 1/2 of the eggnog mixture, mixing until each addition is just incorporated, beginning and ending with the flour mixture.

Divide batter evenly among pans and set aside while you prepare the crumb topping.

For the topping, combine sugar, brown sugar, salt, cinnamon, and cake flour in a mixing bowl. Pour in melted butter and stir with a fork, pastry cutter, or your hands until the mixture forms a crumbly topping. Evenly spread over prepared cake batter.

Baking will take 30-35 minutes for 4 mini loaves and about 40-45 minutes for 2 regular loaves, the cake is done when a wooden skewer inserted in the center comes out clean. If necessary cover with foil if the topping starts to brown before the cake is set.

Once cakes are removed from the oven, allow to cool fully before topping with the glaze. To make the glaze, whisk together eggnog, rum, and butter in a bowl. Slowly add powdered sugar, whisking until smooth. The glaze should be about the consistency of maple syrup when you pour it over the cakes.

Apple Cinnamon Roll Cupcakes

Apple Cinnamon Roll Cupcakes
Adapted from Stephani Pollack from Cupcake Project via Paula Deen

Dough:
2 cups milk
1 packet active dry yeast
1/3 cup sugar
2 teaspoons salt
6 1/2 cups all-purpose flour, plus more for rolling
2 eggs
1/4 cup unsalted butter, room temperature

Filling:
1/4 cup unsalted butter, melted
1 cup sugar
1 cup brown sugar
3 tablespoons cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 cups finely chopped apples (I used Golden Delicious apples)

In a small saucepan, heat milk to about 110 degrees. Add yeast and sugar to bowl of a stand mixer and pour in the milk, stir to dissolve. Add salt and two cups of flour and beat for two minutes. Beat in eggs and butter. Stir in the remaining flour half a cup at a time, beating well after each addition. Switch to dough hook and knead about five minutes, until smooth and elastic. Spray a large deep bowl with cooking spray, shape dough into a ball, put it in the bowl, turn once to coat and cover it with a clean towel. Set in a warm place and allow to rise for about 40 minutes or until doubled in volume.

Meanwhile make the filling by combining the sugars, cinnamon, nutmeg, cloves and apples in a small bowl. Melt remaining butter in a small dish.

Dust counter top with flour and roll out dough into a long rectangle about 1/4 inch thick. Brush with about half of the melted butter. Top with the apple mixture, sprinkle evenly over the dough, leaving about an inch empty on all sides.
Line cupcake pans with 24 liners. Roll dough into a log beginning on the long side of the rectangle. Trim off both ends to remove the uneven part that doesn't have any filling. Slice the log into approximately 24 even pieces. Place each piece in a cupcake liner, folding the ends together to make a “C” shape. The pieces should come to about the top of the liners. Cover the cupcake tins with a clean towel and set in a warm place to rise for another 40 minutes.

Preheat the oven to 350 F. Brush the tops of the cupcakes with remaining melted butter. Bake for about 20 minutes or until the tops are golden.

Glaze:
1 cup powdered sugar
About 2 tablespoons milk

In a small bowl, mix powdered sugar and milk until combined. Start with one tablespoon of milk and add more as necessary until you have a glaze that is thick but runs easily off the spoon. Drizzle over warm cupcakes and serve. Store in an airtight container and reheat leftover cupcakes in the microwave for about 20 seconds before serving.

Thick & Soft Sugar Cookies

These sugar cookies are similar to the Lofthouse sugar cookies you get at the grocery store. They start out with a box of cake mix - which isnt usually on my grocery list but I happened to have a box in the pantry from a while back so I figured I would try them. The recipe said to make sure you use the kind with pudding in the mix as that helps with the softness. They turned out really, really good. I loved the texture of these - they are so soft - and they stay that way for several days too.





The frosting on the storebought version of these cookies is never great in my opinion, so using a homemade buttercream frosting adds a special touch. You can decorate these however you want - they would be really cute for Halloween if you tinted the frosting orange and used some black sprinkles or nonpareils.




Soft and Thick Sugar Cookies
Recipe adapted from Noshings

Cookies:
1 18 oz box white cake mix with pudding in the mix
2/3 cup flour
2 large eggs
1/3 cup canola oil
2 T sour cream (I used reduced fat)

Preheat oven to 350 degrees. In a large mixing bowl, stir together cake mix and flour. Add eggs, oil and sour cream and mix on medium speed until incorporated. Batter will be fairly stiff. Use a cookie scoop or roll into approximately one inch balls and bake on a baking sheet lined with a Silpat or parchment paper. This will help keep the bottoms of the cookies from browning. Use the heel of your hand or a glass dusted with sugar to gently flatten cookies to about a half inch thick. You don't want the bottoms to be browned or you've overbaked these. Bake approximately ten minutes until just set. Let cool about one minute on the pan and then transfer to wire racks to cool completely.

Frosting:
1/2 cup unsalted butter, at room temperature
2 T heavy cream
1 T vanilla extract
3-4 cups powdered sugar
1 T meringue powder
Food coloring or sprinkles as desired

Beat butter on medium speed for about two minutes until smooth. Add cream and vanilla and beat about one more minute to incorporate. Add sugar, one cup at a time mixing on low speed until incorporated until you reach the desired consistency. Add meringue powder (this will help your frosting crust so that you can stack the cookies without smearing your frosting all over the place, I use a sheet of wax or parchment paper in between layers). You want the frosting to be fairly stiff so that it doesnt run off your cookies. Frost cooled cookies and decorate as desired. Store cookies in an airtight container.

Italian Stuffed Chicken Breasts

Italian Stuffed Chicken Breasts

2 boneless, skinless chicken breasts
1 cup baby spinach
1 whole roasted red pepper
1/4 cup shredded mozzarella cheese
1 T Parmesan cheese, grated
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes
salt and pepper

Preheat the oven to 400 degrees. Use olive oil or cooking spray to lightly oil a 8x8 baking dish. Butterfly the chicken breasts by cutting in half horizontally through the thickest part of the breast. Cut into 2 pieces. (If the tender is attached, remove and form 6 bundles instead of 4). Place one piece of chicken on a large piece of plastic wrap, fold over the chicken and pound to 1/4-1/2" thickness. Repeat with all chicken pieces. Season with salt and pepper and Italian seasoning on both sides.

Cut red pepper into strips. On each chicken breast, lay red pepper strip, several spinach leaves, a pinch of minced garlic, a sprinkle of mozzarella cheese and crushed red pepper flakes. Roll each piece up and use a toothpick to hold the bundle together if necessary.

Cook for about 20 minutes and then switch the oven to broil, grate Parmesan cheese over the chicken and continue cooking until the cheese is melted and the chicken is lightly browned and cooked through.

Sweet Chili Pork Tenderloin

Sweet Chili Pork Tenderloin

1 lb pork tenderloin
1/4 cup + 1 T orange juice
Juice of 1 lime
2 T + 1 tsp apricot preserves
1 T + 1 tsp chili powder
1 clove garlic, minced
1 T soy sauce
1 tsp cayenne pepper
1 T olive oil

Combine 1/4 cup orange juice, lime juice, 2 T apricot preserves, 1 T chili powder, garlic, soy sauce, and cayenne pepper in a large food storage bag and add pork tenderloin. Marinate overnight in the refrigerator.

Preheat oven to 400 degrees, heat a skillet over medium-high heat. Add olive oil and heat. Add tenderloin and cook about 5-6 minutes on each side to form a crust. Resist the temptation to turn the meat too early.

Transfer the pan to the oven and finish cooking for approximately 10-15 minutes until cooked through. Combine 1 T orange juice, 1 tsp preserves, and 1 tsp chili powder in a small bowl, brush on tenderloin for last 5 minutes of cooking. Let meat rest covered with foil for about 5-10 minutes before cutting to let juices redistribute. Pour any remaining glaze over sliced tenderloin.

Streusel-topped Blueberry Muffins

Streusel-topped Blueberry Muffins
Recipe from Vintage Victuals

Muffins:
1/3 cup sugar
1/4 cup unsalted butter, softened
1 egg
2 1/3 cups all-purpose flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup milk
1 tsp vanilla extract
1 1/2 cups blueberries

Topping:
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup unsalted butter, softened

Preheat oven to 375 degrees and line 18 muffin cups with liners or spray with baking spray. Mix together butter and sugar in mixing bowl until light and fluffy. Add egg and vanilla and beat well. In a separate bowl, combine flour, baking powder, cinnamon and salt. Add flour mixture in 4 additions, alternating with milk, mixing until just combined. Stir in blueberries. Spoon mixture into prepared muffin tins, filling each cup about 2/3 of the way full.

In a separate bowl, mix sugar, flour, and cinnamon. Cut butter into small pieces and cut in with a pastry blender until mixture forms a crumbly topping. Top each muffin cup with a spoonful of topping mix until evenly distributed.

Bake about 25 minutes until the muffins are golden brown.

M&M Blondies

M&M Blondies
Recipe adapted from Dorie Greenspan's Baking: From My Home to Yours

2 cups all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1 cup M&M candies
1 cup caramel chips
1 cup sweetened shredded coconut

Preheat oven to 325 degrees and spray a 9x13 baking dish with baking spray.

Combine flour, baking soda, baking powder and salt in a bowl and set aside. In a large mixing bowl (or stand mixer fitted with paddle attachment), beat butter on medium speed for about 3 minutes until light and creamy. Scrape down the sides of the bowl with a rubber spatula and add in sugar and brown sugar and beat for about 3 more minutes. Again scrape bowl and add eggs, 1 at a time and beat about 1 minute after each addition. Scrape bowl again and add vanilla and continue beating until well incorporated.

Add in flour mixture and beat on low speed until just incorporated. Using your rubber spatula, mix in about 1/2 of the M&Ms and all of the coconut and caramel chips. Scrape the batter into prepared pan and use spatula or your hands to smooth out the batter as evenly as possible. Sprinkle top with remaining M&Ms and lightly press them into the batter.

Bake for about 40 minutes until golden brown. A toothpick inserted in the center should come out clean when done. Cool about 15 minutes in the pan and then cover with a wire rack and flip to remove from pan. Cover with a second wire rack and flip back over so they are right-side up and cool completely. Cut into pieces of desired size. I got about 28 bars.

Dutch Oven Herb Bread

Dutch Oven Herb Bread
Adapted slightly from Pioneer Woman

20 oz (about 4 cups) Bread Flour
1 cup room temperature water
4 T butter, melted
2 sprigs of rosemary
2-3 sprigs of thyme
1 clove garlic, minced
Olive Oil
1 tsp active yeast

Sprinkle yeast over water and let sit for a couple of minutes while you measure out the remaining ingredients. Chop herbs and mince garlic and mix into melted butter. Add flour, butter, and water mixture to mixing bowl. If you are mixing with a stand mixer, fit the mixer with the dough hook. Mix together and knead about 10 minutes until dough can pass the windowpane test (tear off a small piece of dough and stretch it, it should be somewhat translucent instead of tearing).

Put a tablespoon or so of olive oil in a bowl, form the dough into a ball and place in bowl, spinning once to coat the bread. Cover with plastic wrap and let rise for a couple hours until doubled in size.

Preheat oven to 450 degrees. Heat a large cast iron dutch oven in the oven. Pour a tablespoon of oil or so in the pan. Punch down dough and knead for a couple of minutes. Form into a smooth round and rub olive oil over the top. Carefully transfer the dough to the hot pan. Sprinkle with kosher salt and cut a large "X" into the top of the dough. Cover and bake about 30 minutes. Remove lid and continue baking for about 15-30 more minutes until the top is crusty and golden brown.

Lemon Cream Tart

In order to make this filling you will need a double boiler. If you don't have a double boiler, use a heat safe bowl set over a sauce pan. Fill the sauce pan with about an inch of water and set the bowl over the water, making sure the bowl doesn't actually touch the water. You'll also need either a blender or food processor.

Lemon Cream Tart Filling
Recipe from Dorie Greenspan's Baking: From My Home To Yours

1 cup sugar
Zest of 3 lemons
4 eggs
3/4 cup lemon juice (from 4-5 lemons)
1 cup plus 5 T unsalted butter, at room temperature, cut into small pieces
Prepared pie or tart crust
Blueberry Coulis (see below)

Set pan of water over medium heat. In heat safe bowl, combine sugar and lemon zest. Rub the sugar and zest together with your fingers until the sugar is moist and grainy. Whisk in the eggs, one at a time, followed by the lemon juice.

Set the bowl over the pan and whisk as soon as the mixture begins to heat. Stir constantly to keep the eggs from scrambling as the mixture cooks. Heat the mixture to 180 degrees. The mixture will start off thin and foamy, but will quickly turn thicker. Once the whisk leaves a trail through the mixture, it is almost done. This process will generally take about 10 minutes. The cream will be thick and shiny when it's ready.
When the mixture has reached 180 degrees, pour through a fine mesh strainer into blender or food processor. Let it cool for about 10 minutes, until the temperature falls to about 140 degrees. Turn the blender on high and through the center of the lid, add pieces of butter a couple at a time. Occasionally scrape down the sides of the bowl as it processes, until all the butter is incorporated. Once the butter is all mixed in, continue to blend an additional 3 minutes.

Transfer the lemon cream to a clean bowl and cover with a sheet of plastic wrap, pressing the plastic directly against the cream to prevent a skin from forming. Cover with lid and refrigerate for at least 4 hours.

Preheat oven as directed on crust package or recipe. Roll out pie or tart crust on a well-floured surface. Transfer to tart pans and press lightly in place. Cover crust with a sheet of foil, pressed against the surface. Fill with dried beans or rice and bake about 7-10 minutes. Remove foil and beans and prick the surface of the dough with a fork several times and continue baking about 5-10 more minutes until golden brown. Remove from the oven and let cool.

Topping:
Blueberry Coulis

1 cup fresh blueberries
1 T sugar

Empty blueberries into a food processor. Sprinkle with sugar and pulse several times until blended. Refrigerate until ready to serve.

When cream is ready, spoon into tart shells. Top with blueberry coulis and serve.

Perfect Party Cake

Perfect Party Cake
Recipe from Dorie Greenspan's Baking: From My Home To Yours

Cake:
2 1/4 cups cake flour
1 T baking powder
1/2 tsp salt
1 1/4 cups buttermilk
4 egg whites, room temperature
1 1/2 cups sugar
2 tsp grated lemon zest
1/2 cup unsalted butter, room temperature
1/2 tsp lemon extract

Preheat oven to 350 degrees. Spray 2 8" round pans with baking spray (Dorie's recipe says 9" pans but I had 8" so I used them and it worked just fine). Cut parchment paper circles to fit into pans and spray with baking spray.

Sift together the flour, baking powder and salt in a bowl. In a 2 cup measuring cup, combine buttermilk and egg whites and whisk until well combined. Add sugar to bowl of a stand mixer. Add lemon zest and rub together with sugar until sugar is moist and fragrant. Add the butter and beat with paddle attachment on medium speed for 3 minutes until light and fluffy. Add lemon extract. Add flour mixture in 3 parts, alternating with buttermilk mixture in 2 additions so you start and end with dry ingredients. Beat on medium speed after each addition until well incorporated. After all additions, beat an additional 2 minutes.

Divide the batter between pans and smooth tops with a spatula. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool approximately 5 minutes and run a knife around the edge of the pan. Flip over on a wire rack to remove from pan and peel off parchment paper rounds. Flip right side up and cool completely on wire racks.

Icing:
1 cup sugar
4 egg whites
1 1/2 cups unsalted butter, room temperature
1/4 cup fresh lemon juice
1 tsp vanilla extract

In a large heatproof bowl (I used the metal bowl for my stand mixer), combine egg whites and 1 cup sugar. Set the bowl over a saucepan of simmering water and whisk constantly until the mixture is hot to the touch. It should take about 3 minutes and the sugar should be fully dissolved. Remove bowl from heat and using the whisk attachment of the mixer, beat on medium speed for about 5 minutes. Switch to the paddle attachment and add butter one stick at a time. Beat after each addition until the mixture is smooth. Once all the butter is added, beat an additional 6-10 minutes. The mixture will appear to curdle but just keep mixing. Finally add the lemon juice very slowly while the mixer is running, making sure it is all absorbed before adding more. Add vanilla and continue beating.

Filling:
2/3 cup raspberry preserves, room temperature
1 tsp lemon juice

Mix lemon juice and raspberry preserves together for filling and set aside until ready to assemble.

To assemble the cake:
Slice each layer in half and trim off any domed tops so the layers are flat. Put a small dollop of icing on cake plate and put down first layer, cut side down. Brush off any crumbs. Brush with simple syrup if desired. Divide icing into 2 parts. I colored half the icing pink for the filling and to trim the cake since it was for a baby shower. Spread 1/3 of the half the icing over the cake and smooth with an offset spatula. Spoon on 1/3 of the preserves and smooth out, stopping about 1/4" from the edge all the way around. Top with next layer of cake, cut side down. Repeat layering process for the next 2 layers. Spread remaining icing over the top and sides of the cake and decorate as desired. Cover and refrigerate until ready to serve.

Crab Cakes

Crab Cakes

1 T butter
1 pound crab meat
1/2 red pepper, finely diced
1/2 onion, finely diced
2 cloves garlic, minced
1/4 cup Miracle Whip (I used Fat Free)
1 egg
1 T Dijon mustard
1 T Worcestershire sauce
1/2 tsp cayenne pepper
1/2 tsp dill
1 tsp thyme
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup Panko bread crumbs
Canola oil for frying
Melt butter in a skillet over medium heat. Add onion, bell pepper and garlic and cook until softened, about 5 minutes. Transfer to a large bowl and cool. Meanwhile, roughly chop crab meat. Add crab to cooled pepper mixture. Lightly beat egg and add with miracle whip, mustard and Worcestershire sauce, mixing gently. Mix bread crumbs with seasonings and gently stir about 1/2 of the crumbs into crab mixture.

Form mixture into small patties and dredge in remaining bread crumbs, pressing firmly to form patties. Transfer to a plate and refrigerate for at least 1 hour.
When ready to cook, heat a large skillet over medium heat. Add approximately 4 T canola oil to coat the bottom of the pan well. When the oil is hot, add crab cakes in batches, leaving room to turn them in the pan. Don't overcrowd them. Cook approximately 5 minutes per side until crisp and golden brown.

Smoked Mozzarella Risotto

Smoked Mozzarella Risotto

1 T butter
1/2 small white onion, diced
2 cloves garlic, minced
1/2 cup arborio rice
1/4 cup dry white wine
3 cups chicken stock
1/4 cup sun-dried tomatoes
2 oz smoked mozzarella cheese (chop into small pieces)
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp freshly ground black pepper
Salt to taste

In a sauce pan, heat the 3 cups of stock over medium heat.

In a large skillet, melt butter over medium heat. When melted, add the onion and garlic and cook until onion is translucent, about 3 minutes. Add the rice and stir until well coated distributed. Toast the rice, stirring frequently for about 2 minutes. Add the wine and cook until reduced almost entirely.

Start adding broth, 1 ladle at a time, stirring the risotto frequently. Add another ladle of broth when the first addition is almost all absorbed. Continue this process until you've added all but the last of the broth. The rice should be creamy but still have a little bite to it. Add the sun-dried tomatoes with the last addition of broth and again cook until almost all absorbed.

Turn off the heat and add the cheese and all spices except the salt. Taste and add salt if necessary (I used low sodium chicken stock and between the stock and the cheese, didn't need anymore salt).

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

For the chicken:
2 lbs skinless, boneless chicken breasts
1 can Rotel tomatoes
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt
Juice of 1 lime
Approx. 1 cup water

Add chicken to crockpot insert, add tomatoes, seasoning, and lime juice and add water. Make sure there is at least 1" of water in the crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours. When the chicken is cooked through, drain off the water, reserving the tomatoes, shred chicken with 2 forks, mix with tomatoes and set aside.

For the enchiladas:
Cooked, shredded chicken from above
1 cup black beans
1 cup corn
1 jalapeno pepper, finely diced
2 cloves garlic, minced
1 onion, quartered and sliced into thin slices
1 T olive oil
1 cup colby jack cheese, coarsely grated
8-12 tortilla shells, depending on size
1/4 cup red enchilada sauce

Preheat oven to 350 degrees. Spray a 9x13 baking dish lightly with cooking spray. Spread enchilada sauce in the bottom of the pan.

Heat olive oil in a large skillet over medium high heat. Add onions and garlic and cook about 5 minutes until softened and translucent, add beans, corn, and jalapeno and stir to combine. Add chicken and cook until hot. Add 1/2 of the cheese and stir until melted and remove from heat.

Warm tortillas wrapped in a paper towel for about 20 seconds in the microwave so they are flexible. Add a couple spoonfuls of filling in a line down the center of each tortilla. Fold over one end and roll up tightly. Lay seam-side down in prepared baking dish. Place enchiladas tightly together, continue until pan is full.

For the sauce:
1/2 cup red enchilada sauce (I use Old El Paso but substitute homemade if you want)
1 can green chilis
1/2 cup sour cream
Juice of 1 lime

In a food processor, combine all ingredients and puree until smooth. Pour sauce over enchiladas.

Top with remaining grated cheese and bake about 30 minutes until bubbly. Top with salsa, more sour cream or guacamole as desired.

Strawberry Cupcakes

Strawberry Cupcakes
Recipe adapted slightly from Martha Stewart Cupcakes

1 3/8 cups all purpose flour
1/4 cup cake flour
1/2 T baking powder
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 1/8 cups sugar
1 tsp vanilla extract
2 large eggs
1/2 cup milk
1 cup strawberries, roughly chopped

Preheat oven to 350 degrees and line muffin pans with paper liners or spray with baking spray. Combine flours, baking powder, and salt and sift together.

In mixing bowl, cream butter, sugar and vanilla until light and fluffy, about 2 minutes on medium-high speed. Add in eggs, one at a time, mixing for about 1 minute after each incorporation, scraping sides of bowl as necessary. Add flour mixture and milk, alternating with flour first and last. Beat until well combined on low speed. Fold in strawberry mixture with a rubber spatula.

Fill each muffin cup about 3/4 of the way full and bake until set about 25-30 minutes. Bake on center rack and rotate pans halfway through baking time. Tops should spring back when lightly pressed. Cool in pan about 10 minutes and then cool completely on wire racks. Finish with icing of choice.

Meyer Lemon Bars

Meyer Lemon Bars
Adapted from Food Network Magazine, March 2010 Issue

Crust:
3/4 cup unsalted butter, cold and diced
2 cups all purpose flour
1/4 cup packed brown sugar
1/4 cup sugar
1/4 tsp salt

Filling:
4 large eggs
2 egg yolks
2 cups sugar
1/3 cup all purpose flour, sifted
Zest of 1 Meyer lemon
1 cup Meyer lemon juice (about 5 lemons)
Powdered sugar to sprinkle on top

Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray and line with foil, leaving an overhang on each side of 2-3 inches. Spray foil lightly with nonstick spray.

In a food processor, add sugar and pulse 4-5 times. Add brown sugar, flour, salt and butter and pulse until the dough begins to come together. It will be crumbly and dry. Spread into prepared pan and press into an even layer. Bake approximately 25 minutes until golden brown. Reduce heat to 300 degrees.

While the crust cooks, beat eggs and yolks in a mixing bowl. Whisk in sugar and flour until smooth. Add lemon zest and slowly whisk in lemon juice. When crust is baked, remove from oven and pour filling over hot crust and return to oven. Bake until filling is just set, about 30 minutes.

Cool in the pan approximately 30 minutes and then refrigerate in pan at least 2 hours. Use foil to remove bars from the pan and sprinkle with powdered sugar. Cut into 24 bars. Keep extras refrigerated.

*From http://www.homemadebyholman.com/

Smoky Mountain Chili

Smoky Mountain Chili

2 lbs ground beef
1/2 lb chorizo
1/2 lb Italian sausage
1 large onion, diced
2 cloves garlic, minced
6 oz dark beer
1 green pepper, diced
3 jalapenos, finely diced
2 cans diced tomatoes
1 can tomato sauce
1 small can tomato paste
1 can black beans, rinsed and drained
1 can light red kidney beans, rinsed and drained
1 can dark red kidney beans, rinsed and drained
1 cup corn kernels (frozen)
1 T ancho chili powder
1 tsp cayenne pepper
1 tsp garlic salt
1 tsp ground cumin

Brown meat in a large dutch oven or skillet over medium high heat, crumbling with a wooden spatula. Drain off grease and transfer meat to a bowl. Return pan to heat and add onions and garlic. Cook about 2 minutes and add beer to deglaze the pan, scrape any brown bits off the bottom of the pan and let the majority of the beer cook off. Transfer to a crockpot if desired. Reduce heat to medium-low and add tomatoes, tomato sauce, and beans and stir to combine. Add corn, peppers and spices and cook for at least 60 minutes covered on the stove, stirring occasionally or 3-4 hours on low in the crockpot. Stir in tomato paste as necessary to thicken to desired consistency.

Top with shredded sharp cheddar cheese, sour cream, Fritos, etc. as desired.

*I made this in April 2010. Two thumbs up. I used sweet sausage and really liked that part of it. Also added mushrooms since I had some handy. Good stuff.

Cheesy Jalapeno Cornbread Muffins

Cheesy Jalapeno Cornbread Muffins
Recipe slightly adapted from Elly Says Opa originally from Cooks Illustrated
Makes 18 muffins

1 1/2 cups all purpose flour
1 cup yellow cornmeal (I used Martha White)
2 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
1/4 cup brown sugar
3/4 cup frozen corn kernels
1 cup buttermilk
2 large eggs
1/2 cup butter, melted
1/2 cup shredded Mexican blend cheese (Monterrey jack, colby, and cheddar)
1-2 jalapeno peppers, finely diced

Preheat oven to 400 degrees and spray muffin tins with baking spray. Combine flour, cornmeal, baking powder, salt, and baking soda in a large bowl and whisk together. Make a well in the center.

In a food processor, combine, corn, sugar and buttermilk and pulse several times. Add eggs and blend until well mixed, the batter will be lumpy from the corn. Pour wet ingredients into well in dry ingredients and begin to gently combine. Add melted butter and continue mixing just until dry ingredients are all mixed in. Stir in cheese and jalapenos.

Spoon into muffin tins, filling each about 2/3 of the way full and bake about 20-25 minutes until the tops spring back when touched. Cool in pans for about 5 minutes and then transfer to wire racks to cool completely. Serve warm with chili and butter or store in an airtight container.

*From http://www.homemadebyholman.com/