Fat is Flavor!

It's true.  And I won't have it any other way.

My daughter had her 18 month old check-up a few weeks ago, and she's risen from the 3rd all the way to the 8th percentile - woohoo!  Dr. Bell asked about breastfeeding and cow's milk - both of which my daughter drinks without a problem - and clarified that she should only be drinking whole cow's milk.  That was very important.  I laughed out loud, and told him we girls were a whole everything kind of family.  He looked at us all, smiled, and said: "With you girls, that's probably just fine."

See?  Fat doesn't mean fat.  (Not that it didn't boost my ego just a little bit.)  But fat is healthy - and flavorful and good.  And you can't keep me away from it!  Given the choice between a "healthy" version and a full-fat, take a guess at which one I go for...  FATTY-FAT-FAT!!  Because ten times out of ten, it will taste better.  And what's more?  Your body compensates by telling you that you're full sooner.  I'd rather have less of something wonderful than more of something gross.  Wouldn't you?

Things you can always find in my fridge: heavy cream, whole milk, real butter, cream cheese, some kind of Italian cheese, and bacon.  Always.  (And even though she's a constant and great eater, my daughter is still only in the 8th percentile.  See?!)

And realize, that in my recipes, I always, always mean the following:
milk = whole milk
butter = butter!!  (not margarine, butter spread, or anything else)
cheese, cream cheese, etc. = full fat versions of these things
heavy cream = heavy cream (not half & half)

So here's a recipe with three of my staple ingredients, cream cheese, Italian cheese, and bacon.  (And really, what isn't better with these things?)  It was a hit at the party - which means there's only a measly peasly bit left.... my apologies for the crummy picture.  But take it to heart that it just means it's great.  Really great.

Spinach-Artichoke Dip With Bacon
Preheat oven to 325*

In a stand mixer, combine:

• 16 ounces cream cheese
• 1/3 cup Parmesan cheese
• 1 teaspoon garlic powder
• 9 ounces chopped spinach (frozen is fine)
• 1 can artichoke hearts, drained and chopped 
• 6+ slices cooked bacon

Pour into a serving dish - I use an 11" tart pan - and sprinkle with more Parmesan and bacon.  Bake for 25 minutes.  Serve immediately with crackers of your choice.

What Did You Do Today?

When I woke up this morning, I thought: "I'm going to throw a party tonight!"  Seriously.  I know, I'm a little nuts.  But I needed [wanted] some good friends and good food.  And so I did.
The menu was simple: date rolls (a Christmas tradition), poundcake, almond croissant bread pudding, pâté, and spinach-artichoke dip with bacon.  And hot cider.  Mmmmm.
Gratefully, I have a well-stocked pantry, and only needed to make a quick trip to the store for only one item.  (One Mommy, two littles = 10 minutes.  A miracle if there ever was one.)
So we ate, we gabbed, the girls played with little friends, then everyone went home and I fell asleep while putting the girls down.  Now isn't that just a perfect day?

Date & Nut Rolls
Mix:

• 1 can sweetened condensed milk
• 1 cup chopped dates
• 1 cup chopped walnuts
• 2 1/2 cups mini marshmallows

Stir in:

• 1 3/4 cups fine graham cracker crumbs

Mix well and roll into about 4 logs.  Dough will be very sticky.  Cover in fine shredded coconut and wrap tightly with saran wrap.  Store in fridge and slice in rounds when ready to serve.  

*History:  This recipe comes from my Great-Great Aunt.  When my mother first made them, she would roll individual bite-sized balls...  it took forever!  When she was pregnant with me, she started making the logs, and we've been doing it that way ever since.

Happy December First!

To say that I like December First is a bit of an understatement.
It may even be better than Christmas.
It is the welcoming of the season, the snow; of clean white beauty and joy in the world around us.  I love it.
Traditionally, we start of the morning with cream of wheat parfaits (1 cup whole milk + 1/3 cup cream of wheat - simmer about 2 minutes until it begins to thicken.  Layer in a pretty glass with raspberry preserves and whipped cream).
We open an advent calendar to begin the countdown.  This year, I decided to put a little activity in each bucket - story time with a Christmas book, singing carols, making cookies; we started off the season by bringing treats to some friends!  We open some gifts, have some [more] treats, and make the house look like Christmas.  It's a lovely all-day affair.  This year, we'll be vacationing over Christmas so we didn't cut down our tree, but that is also a December First activity.
We did hang our garland with lovely glass icicles and  my favorite glass mercury ornaments (and my fairy - I've never found an angel I like, but this pretty little thing just... fits).

In honor of the start of this wonderful season, today's recipe is one of my favorites.  I serve it as breakfast, though some people insist that it is a dessert.  Warm comfort, and just makes you want to share.  It's that good.  If you've never had good bread pudding - and trust me, if you didn't like it, it's because it wasn't good - give this one a shot.  After all, it's Christmas!

Almond Croissant Bread Pudding

Preheat oven  to 350*.

Microwave until hot (about 3 minutes):

• 1 1/3 cups whole milk
• 1 1/3 cups heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 6 T. sugar

Whisk in:

• 4 egg yolks
• 2 tablespoons amaretto (in a pinch, amaretto syrup will do, but it will make your pudding a bit sweeter)

In a buttered deep dish pie plate:

• 3 croissants, cut into 1" pieces
• pour liquid on top
•  sprinkle liberally with sugar (coarse sugar is divine and gives a lovely crunch, but lacking that, granulated works just fine)

Bake until set and golden, about 40-50 minutes.  It will deflate when you serve it.  Best warm.

...and this one's for you

I love my life here.  My new friends, old friends that have come to visit, friends I haven't met yet, my gramma, the mountains, walking to 7-eleven for pina coloda slurpees, Bear Lake.  It's great.  My girls are happy; I'm happy.
But I also miss some things.  The country.  Walking around in my undies without worrying who can see in my windows.  My sister.  My parents.  Diversity.  My hair dresser.  But more specifically tonight, people.  We made a treat for some new friends, which was delicious, but made me crave some old friends.  (Happy Birthday, Grace Money.  We made these with you in mind.  Hope it was fab.  Now come visit us!) 
In life, there are some people who are family, even though they're not family.  You know.  I am so grateful for those people.  It's the little things...and the big things.  I am so blessed to know them; to have such a wonderful family. 
Thanks for being so gosh-darn inappropriate at all the right times.  You know who you are.  We love you, and wish we could cook for you always.  xoxo, Me & the Nuggets

Chewy Gingersnaps

Preheat oven to 375*

Combine:

• 1/2 cup softened butter
• 1 cup sugar
• 1/4 cup molasses (not blackstrap*)
• 1 egg

Stir in:

• 3.5 ounces crystallized ginger, chopped coarsely

Add and mix well:

• 2 teaspoons baking soda
• 2 cups flour
• 1/2 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Form 1" balls and roll in granulated sugar.
Place on ungreased cookie sheet, 2" apart.
Bake 8-10 minutes.  Makes about 3 dozen cookies.

*If you only have blackstrap molasses, use 1/8 cup blackstrap and 1/8 cup honey.

When Life Hands You Lemons...

...rejoice!  Squeeze them and drift away in the bliss that is pure, unadulterated citrus.

We've moved, life is good, and I'm still finding things to feel good about.  Including beautiful lemons.

We were at the grocery store this week, perusing the produce.  I bent down to pick up whatever it was that was supposed to be keeping my Ellie's attention - but let's face it: gravity is far more exciting - and had the most beautiful whiff of lemons.  I kind of stood there for a minute, dreaming of the delicious citrus trees that I will never be able to grow on my new balcony, until Chloe patted my bum and said, "You are a Mommy.  You have a big bottom.  I am just a Chloe with a tiny bottom." 

I told her she was right, and that one day, if she was lucky, she would have a big bottom just like Mommy.  So we laughed and filled  a bag of lemons to take the memory home with us, and to make a treat to keep our bottoms perfectly sized. 

Creamy Lemon Bars

Preheat oven to 350*.

Stir together:

• 1/2 cup softened butter
• 1/3 cup powdered sugar
• 2 teaspoons vanilla

Gradually stir in:

• 1 1/4 cups flour
• 1/3 cup chopped pecans (today I tried walnuts, as pecans are so expensive right now... definitely a delicious substitute!)

Press dough firmly onto bottom of buttered 9"x13" pan.  Bake for 15 minutes. (You will begin to smell the nuts, and it will be lightly golden around the very edges.)

In mixer on high, beat until smooth:

• 8 ounces softened cream cheese
• 2 cups sugar

Add until blended:

• 3 eggs
• 1/2 cup flour

Stir in:

• 2+ tablespoons lemon zest/rind*
• 1/2 cup fresh lemon juice*

*this is about 2 lemons

Pour filling evenly over prepared crust.  Bake for 30-35 minutes or until lightly browned.  Cool at least one hour.  Sprinkle with powdered sugar.

Something to Feel Good About

In a month (ish) I am moving, and everything will change.  [My home, my friends, my plans, my life.]  There will be fabulous new things, and disappointment for things lost.  But it will be fantastic, and lovely.  We will explore new places and learn new things.

Every day, I need something to feel good about.  It keeps me going; makes me laugh and grin and my heart soar.  [My girls, my home, my family, my friends, my plans, my food.] 

In celebration of feeling good about all of these things today, and the changes to come, here's a cookie to feel good about.  (I promise.  Eat as many as you like and feel good about doing it.)

Oatmeal - Flaxseed Meal Cookies

Preheat oven to 350*.

On a cookie sheet, sprinkle 1/3 cup walnuts.  Place in oven to roast for 7-10 minutes, or until they smell good.  Set aside.

Microwave in bowl covered tightly with plastic wrap on high for 30 seconds, then set aside (still covered):

• 1 tablespoon water
• 1/3 cup craisins or dried cherries (cherries preferred)

In a mixing bowl, cream:

• 1/4 cup softened butter

Add and beat until combined:

• 1/2 cup brown sugar
• 1/3 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt

Add and mix:

• 1 egg
• 1 teaspoon vanilla

Add and mix:

• 3/4 cup flour

Add and mix:

• 3/4 cup rolled oats
• 1/4 cup wheat germ
• 1/4 cup flaxseed meal

Stir in with spatula:

• prepared roasted walnuts
• prepared dried fruit (dump them onto a cloth or napkin first to remove excess water, but beware: craisins and cherries will both stain red)
• 2 ounces chopped dark chocolate (optional)

Drop large teaspoons on an ungreased cookie sheet and bake for 9-10 minutes. 
Makes about 18-24 cookies.  (Unless you like the dough as much as my girls and I.... we usually get a dozen baked cookies.  If we're lucky.)
These cookies are best warm, but good all the time. 

Liver and Onions? Mais, Oui!

So the two weeks of kitchen rights just flew by, and now I'm right back where I started from.  But lest you think I didn't take full advantage, I just wanted to let you know.... I did! 

When we were little, living in Hawaii, there was this classy restaurant my mother used to take us to - me and my sister, ages 1 and 3.  She would order who knows what for herself - maybe she doesn't even remember - but what she always tells us is the little girl menu: bowls of black olives (eaten from ten tiny fingers) and pâté.  Because what 1 year old doesn't appreciate some good foie gras every now and again? 

We loved it so much that my mother came up with her own version, using chicken livers, which has continued to serve us well.  Somewhere along the line, we stopped eating it at the French restaurant and started serving it at home with saltine crackers - don't knock it before you try it - and it's become a generational thing.  Last week, I made a batch to take to my sister's.  She went out while I watched the girls, who found the pâté and ate almost all of it before she returned.  (Good thing I had stashed some of it in my own fridge...) 

Next time, I'll have to remember the olives, too.

It's delicious and deliciously easy to make.  So go ahead.  Add some class to your life, a pound of chicken livers at a time.

Chicken Liver Pâté

Sauté over medium heat for 15 minutes:

• 1/2 cup butter
• 2 small chopped onions
• 2 cloves chopped garlic
• 1 pound chicken liver

In blender, combine with liver mixture until smooth:

• 1/2 to 1 1/2 cups butter (the more butter, the creamier it will be)
• 2 hard boiled eggs
• 1/2 teaspoon mace
• 1/4 teaspoon ground cloves

 Pour into lidded container and chill overnight.  Serve with saltines.  (*I prefer to eat it not quite chilled, so I take it out of the fridge a good 20-30 minutes before serving.)