It's a Marshmallow World...

I haven't completely lost my marbles. The title of this post is really a song. One my Mom used to sing all the time {and completely change the words to, in true Mom fashion}. 

Here's a little clip for your listening & viewing pleasure {plus, who really needs an excuse to watch Frank Sinatra & Dean Martin?}:

Anyway, I'm actually going somewhere with all this nostalgia. {Which, as we know, is not always the case.}

Marshmallows.

I've never been much of a marshmallow lover. You won't find me eating plain ol' marshallows right out of the bag the way you might find me licking plain ol' Nutella right off a spoon. No, ma'am. Not my style.

Don't get me wrong, I do enjoy marshmallows as a component of a sweet treat. Swirled into deliciously fudgy brownies; oozing from a graham cracker sandwich in a S'more; serving as the cement for a crunchy Rice Krispie treat {you KNOW I love those.} On their own? Not so much. Perhaps it's because I'm not much of a fan of gelatinous substances. {Jell-o and I are not friends.}

Regardless, when I was browsing Martha Stewart's site for edible Christmas gift ideas, I couldn't help but swoon a bit over these Peppermint Marshmallows I came across. They were just too cute.

But really... homemade marshmallows? I could just picture the sticky mess in the kitchen. An OCD nightmare.

Since I'm{almost} never deterred by a kitchen challenge, I decided to roll up my sleeves and give them a try. And since I didn't have any peppermint extract, I figured I'd try them out in plain vanilla first to see if it was worth a trip to the store eventually for the extra ingredient.

I am happy to report that not only were they shockingly easy to make* {and contain only 7 ingredients! That's if you count water and salt!}, but they have completely changed my outlook on marshmallows.

They're delicious alone.

They're amazing in hot cocoa.

And they're FABULOUS dipped in chocolate candy coating.

You will never buy marshmallows in a bag again.

I plan on making these again, and experimenting with different flavors... well... because I can. And you should, too!

*I made these with my Kitchenaid stand mixer and since I am STILL not able to remove the paddle, I did not use the whisk attachment. They still turned out, though they may have taken a few minutes longer to come together. Now, I must warn you that you can severely hurt yourself if you decide to be a little lax on safety when you are adding boiling hot sugar syrup to a machine with a spinning paddle. As always, use caution & common sense, friends!

Homemade Vanilla Marshmallows

Slightly adapted from Martha Stewart.com

3 (1/4-ounce) packages unflavored gelatin

1/2 cup cold water

2 cups granulated sugar

2/3 cup light corn syrup

1/4 teaspoon coarse salt

1 teaspoon vanilla extract & 1 vanilla bean, scraped (optional)

Confectioners' sugar, sifted, for coating

1. Lightly spray a 9-by-9-inch baking pan with cooking spray. Line pan with aluminum foil, leaving a 2-inch overhang on all sides; set aside.

2. In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on low at first, carefully pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Gradually turn mixer speed up to high. Add salt and continue mixing for 12 minutes until the mixture is thick, white, and cooled. {Will look like loose marshmallow fluff. Mostly because that's exactly what it is. Duh!}

3. Add vanilla extract and vanilla bean seeds {optional}; mix until well combined. Spray a rubber spatula with cooking spray. {I found a silicon spatula works best.} Spread gelatin mixture evenly into pan using prepared spatula. Let stand for 2 hours.

4. Carefully lift marshmallow from pan by using the foil overhang. Remove foil and discard. Cut marshmallows into 2-inch squares using a sprayed sharp knife. Place confectioners' sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat on all sides of squares.



Let It Snow {In My Freezer}

I grew up in South Florida. Christmas around here was never synonymous with Winter Wonderland. {Which is probably a good thing since we'd have to wear our entire Floridian wardrobe all at once in order to stay warm if the mercury ever dropped below 50.}

I vividly recall spending many a Christmas in shorts and tank tops. It was not uncommon for my Mom to crank the A/C down super low on Christmas day to help us get into the holiday spirit {Read: Allow us to wear Christmasy flannel pj's without having heat stroke.}You do whatcha gotta do.

Even though my holiday memories consist more of palm trees and tropical breezes than snowmen and warm woolen mittens, I can definitely appreciate the magic of a white Christmas. There is something surreal and enchanting about seeing the world draped in a glistening blanket of white.

Two weeks ago, Steve surprised me with a trip to NYC, and we were able to take in all the holiday sights around the city: the tree in Rockefeller Plaza, the window displays on 5th Avenue, the decorated lobby of The Plaza Hotel, and even the Rockette's Christmas show {Amazing!!}. One of the best parts was getting to bundle up and get a little dose of that nip in the air. No snow... but certainly weather more conducive of warm, fuzzy holiday activities.

Now that our trip is over, we're back to 80-something degree weather {which is lovely, but not very Christmasy}. My tree is up, the holiday baking is going full force in the kitchen, but we're missing just one thing... snow!

But since I'm no stranger to Florida Christmases, I won't hold my breath. There may be no cold, white, magical stuff on the ground outside, but there is some right in my very freezer.

Coconut Granita with Coconut Wafers. Who needs flurries?!

Sweet, tropical, delicious... no scarves, mittens, or coat needed.

Whether your holiday season is balmy or blizzardy, you'll want to give this a try.

Coconut Granita with Coconut Wafers
From Rachael Ray.com

6 tablespoons unsalted butter, melted

1 1/3 cups granulated sugar

2/3 cup plus 1/2 cup sweetened shredded coconut

1/3 cup all-purpose flour

Pinch salt

3 egg whites

2 tablespoons confectioners’ sugar, for sifting {optional}

One 14-ounce can light coconut milk

For Wafers

1. Position a rack in the center of the oven and preheat to 350°. Line 3 large baking sheets with parchment and brush the parchment with 2 tablespoons melted butter. In a medium bowl, whisk together 2/3 cup granulated sugar, 2/3 cup coconut, the flour and salt. Stir in the egg whites, then the remaining 4 tablespoons melted butter, until smooth. Using a teaspoon, drop the batter about 2 inches apart onto the prepared pans (the batter will spread).
2. Bake the wafers 1 pan at a time until 1/2 inch of their borders is golden-brown, 9 to 10 minutes. Slide the parchment onto a rack to cool completely. Sift the wafers lightly with the confectioners’ sugar.

For Granita

1. Place a 9-inch square cake pan or baking dish into the freezer to chill. In a small saucepan, bring 2 cups water and the remaining 2/3 cup granulated sugar and 1/2 cup coconut to a simmer over medium-low heat, stirring to dissolve the sugar. Let simmer for 5 minutes, then remove from the heat and let steep for 20 minutes.
2. Pour the coconut liquid through a fine strainer set over a medium metal bowl and press firmly on the solids (you will have about 2 cups syrup). Discard the solids. Stir the coconut milk into the syrup and refrigerate until cold, about 30 minutes. (Alternatively, let the mixture cool quickly by setting the bowl in a larger bowl filled with ice water and stirring it for about 8 minutes.)
3. Pour the coconut mixture into the chilled pan and freeze for 1 1/2 hours. Using a fork, quickly stir any frozen crystals from the edges to the center of the pan. Repeat the stirring process every hour or so until the mixture is well frozen into crunchy flakes, up to 5 hours.
4. To serve, freeze 8 dessert bowls or plates until chilled. Scoop the coconut granita into the center of each bowl and serve with the wafers.

When Turkey Doesn't Matter...

Life has a funny way of reminding you what is most important.

You may have noticed that last week, during what is usually the culminating culinary event of the year for most food lovers, I didn't even post once. Not a turkey roasting tip, suggestion for the flakiest pie crust, or creative use of pumpkin puree in sight.

While many were busy making preparations for a Thanksgiving feast, my family and I were at the hospital with my Abuela who fell and injured her back the weekend prior to Thanksgiving. She was in excrutiating pain for days. We couldn't do anything to help her or relieve her discomfort. It was torturous for her and for us.

While I had spent the past few weeks doing what I always do - leafing through holiday magazines, planning the dishes that I'd contribute to the spread, daydreaming about the finishing touches that would make everything look just right - my Thanksgiving didn't even remotely resemble what I had imagined. Not even a little bit.

But the funny thing is, I've never been more thankful at Thanksgiving. Thankful for my family, who stuck together to help Abuela as best we could. Thankful for my friends who sent their well-wishes and prayers our way. Thankful for modern medicine and for health care workers. Thankful for my faith and for God's healing.

I always knew that the real meaning of Thanksgiving had nothing to do with turkey, stuffing, sides, and pies {though they certainly make the holiday enjoyable & delicious!}. After this year's experience, I will never forget that.

I'm happy to report that Abuela's surgery went well. She is home from the hospital as of yesterday, and relatively pain-free.

As for Thanksgiving recipes... well, we'll have to make up for lost calories some other time. :)

In the meantime, while we get in the Christmas spirit {and get some rest from worrying & hospital visits!}, I'll leave you with a recipe for Eggnog Mini Loaves that are perfect for sharing with family and friends. Because, after all, we know they're what really make the holidays sweet.

Eggnog Mini Loaves
From Taste of Home Food Gifts Edition Magazine

2-1/4 cups all-purpose flour

2-1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 eggs

1 cup eggnog

3/4 cup sugar

1/2 cup butter, melted

2 teaspoons vanilla extract

2 teaspoons rum extract (or dark rum)

1. In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened.

2. Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. *

*Note: I made this twice, once with 2 eggs and once with only 1 (because I ran out) and both times it turned out just fine. I might have actually liked the 1 egg version better. Also, I made one big loaf the first time & 2 small loaves the second time. Just watch your cooking time if you decide to do that, too.

Pleasantries, Pork, & Penny Saving

How was your weekend? {Yes, I realize it's already Tuesday. Running a day late here!} Ours was great. We were actually in town all weekend long for the first time in heaven knows how long, so naturally, we did what any young, exciting couple would do: Nothing. :P

Ok, not nothing, nothing. We did do some stuff. Like make homemade French bread pizzas, drink wine, and watch free movies On Demand. We checked out a local craft show, stocked up on home essentials {read: about a zillion rolls of toilet paper} at Costco, and watched a LOT of football. Well, one of us did, anyway. And I attended my dear friend's second baby shower on Saturday. If you are under the age of about 28 or so, that may seem like a snooze of a weekend to you... but to us... it was just what the doctor ordered. {I know, I know. But trust me, you'll understand one day.}

Last week was an interesting one for me. The universe decided to throw me a few curveballs and I am just doing my best to adjust to the changes {which, if you know me at all, you know is not always super easy for a control freak  person like myself.} Regardless, I'm rolling with the punches and heeding my little sister's advice: "Keep calm and stuff your face with pumpkin bread." {A recipe I shall share with you soon!} Is it any wonder that we're related? ;)

Meanwhile, the hubs and I are attempting a money-saving month, doing what we can to save our pennies. What does that mean? Well... No dining out {Which isn't too difficult since we usually only go out to eat once a week anyway}. No drinks and outings with friends. And no unnecessary spending {like visits to the frozen yogurt shop up the road that we are obsessed with}. That leaves us with resourceful meals at home and finding ways to entertain ourselves as inexpensively as possible. {Hence all the football watching.}

When we threw our Oktoberfest party a few weeks ago, we bought 2 large packages of pork tenderloin from Costco, half of which was prepared and inhaled promptly the day of the party. The other half was put away to use for a mid-week dinner. While I thought I'd try something new with the remainder, I ended up using the exact same recipe that I used for the party at the husband's request because he enjoyed it so much. This Mustard Marinated Pork Tenderloin received rave reviews at the party, too {and I never got to try it}, so I figured there was no harm in making it again.



If you're looking for an easy, mid-week meal with tons of flavor that you can pair with a variety of sides, this recipe is for you. Whisk the marinade together, throw in the tenderloin, refrigerate overnight & forget it until you're ready to cook. The result?

A scrumptious dinner & a happy husband! {And wife.}

Give it a try!

Mustard Marinated Pork Tenderloin
From About.com

• 1-1/2 pound pork tenderloin
• 1/4 cup olive oil
• 1/4 cup Dijon mustard
• 1 tablespoon grainy mustard
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon dried oregano leaves

Trim the pork tenderloin if necessary. In shallow bowl, combine olive oil, mustard, grainy mustard, lemon juice, garlic, salt, pepper, and oregano and mix well. Add tenderloin and turn to coat.

Cover and marinated in refrigerator at least 8 hours.

 

When ready to cook, preheat oven to 375 degrees F. Place meat in a roasting pan; discard remaining marinade. Roast meat for 30-40 minutes or until a meat thermometer registers 155 degrees F.

Cover and let stand 10 minutes before slicing to serve.

Spa-Dee-Da

I like being pampered as much as the next {spoiled} girl. There's no denying it.

Unfortunately my budget and my pampering needs don't always see eye to eye. Sad but true fact.

For the past two years, I've treated myself to an incredible "Happy Birthday to Me" gift that covers several of the important areas that we girls require but don't often get to indulge in. "Me Time". Check. "Girlfriend & Gossip Time". Check. "Pampering and Primping". Check and check. "Revelling in Complete Luxury". BIG check.

One of my best girlfriends and I have made it point to keep our tradition of visiting The Spa at the Breakers in Palm Beach for two years running. It was by complete accident that this tradition began. Something to do with my husband, a golfing day, and a post-10 year reunion hangover. But I digress.

We had such an incredible time last year that I requested we do it all over again this year in preparation for my 30th birthday. My sweet, pregnant friend {who is so ridiculously busy with work & preparing for the arrival of her little one she hardly has time to breathe} kindly obliged and we spent a good part of our Saturday vegging around the opulent Breakers Spa facilities like an indigenous species returned to it's natural habitat. We were made for the royal treatment.



Ready for pampering.



Post-pampering lounging outdoors. It's a hard life.

After pedicures, hours of lounging in plush robes surrounded by gorgeous furnishings, delicious tea {and the most fabulous chocolate-dipped shortbread cookies I've ever eaten}, magazines, girl talk, and what could only be described as "celestial" music; after we tried just about every scent of lotion they had available for complimentary use; we pryed ourselves away from the rich surroundings and trudged back to reality {if you can call what you see below "reality".}

Paradise.

The lovely grounds of the Breakers.



This isn't a postcard. Amazing.

Alas... I shall return next year, Dear Spa. But until we meet again.... I'm treating myself to a "spa lunch" to remind me of the pampering that awaits me. Sigh....

This recipe for Fish en Papillote sounds fancy, but is really just the best way I've found to cook fish. {I am a perpetual fish over-cooker most of the time.} It is light, healthy, and can be flavored with your favorite herbs and placed on a bed of whichever veggies you prefer. Your fish gets it's own little wrap/steam room spa treatment as it cooks {lucky fish}!

1. Arrage your fish & veggies  2. Wrap it up in a pretty little parchment pouch. 3. Bake...

One of my favorite parts of this dish is getting to open up the parchment packet when it's done. It's like a present! And a tasty one at that. :) Enjoy!

Open pouch & enjoy!



Fish en Papillote on a Bed of Vegetables

Adapted from Food Network

• 1/4 of an onion, sliced thin
• 1 zucchini, julienned {shredded into shoestring pieces - use my handy Titan peeler.}
• 1 carrot, julienned
• 1 tablespoon olive oil
• Sea salt
• 2 cod fillets {or other white fish}
• 1/2 lemon, thinly sliced, seeds removed
• 1 tsp dried thyme, divided
• 2 pats butter
• 1/4 cup white wine

1. Prehead oven to 400 degrees.

2. In a bowl, mix together the onion, zucchini, and carrot. Add the oil, season with salt, to taste, and toss to combine. Arrange the vegetables on a large square of parchment paper, dividing evenly.

3. Sprinkle each fillet with salt and thyme, to taste. Lay each fillet on top of the bed of veggies. Top the fish with 1 pat of butter,lemon slices and 1-2 tablespoons white wine. {If you are afraid of spilling the wine everywhere, wait until you crimp the packet almost completely, leave a little opening and pour the wine in at that step instead.} 

4. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet.

5. Bake until the fish is cooked through, about 12-15 minutes, depending on the thickness of the fish fillets. To serve, cut open the packets and serve directly in the parchment on a plate {but be careful... hot steam!} or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.

Bye-Bye Pumpkin Pie

Picture this: Shortbread cookie... as a bed for creamy, rich cheesecake...nestling a layer of caramel apple pieces...blanketed by crumbly oatmeal  & brown sugar streusel.

Now, wipe your mouth. You're drooling a little bit.

And I don't blame you. These Caramel Apple Cheesecake Bars with Streusel Topping are soooo gooood. {Four "o"'s worth, to be exact.}

When I saw the recipe for this {from none other than Ms. Paula, of course} I knew it was a must for my Oktoberfest party. Fall flavors of apples and brown sugar and cinnamon all piled into a cheesecake-ish bar? Yes, please.

This dessert disappeared at lightning speed. It is a perfect, decadent end to any meal and a fantastic addition to a holiday menu. I might just forgo the traditional pumpkin pie this year and bring this to the table instead. Somehow I don't think the pie will be missed. ;)

Caramel Apple Cheesecake Bars with Streusel Topping
Slightly adapeted from Food Network

• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 cup (2 sticks) butter, softened
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup sugar, plus 2 tablespoons, divided
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 Granny Smith apples, peeled, cored and finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Streusel topping {recipe follows}
• 1/2 cup caramel topping

Streusel Topping

• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.

1. Preheat oven to 350 degrees F. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

2. In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

3. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

4. Refrigerate for 3-5 hours or overnight to enjoy cold, though I'm sure you it is quite enjoyable right out of the oven as well.

Lovin' in the Oven - Homemade Pretzel Rolls!

Something funny happens to people when you tell them you've baked fresh bread.

No, really. Try it, even if you didn't, just so you can see the reaction. {Although that's kinda cruel. We don't joke about homemade bread in my house.}

When you tell someone you've baked homemade bread, they get this starriness in their eyes and look at you like you have done something completely miraculous. Like you've just told them that you spun gold out of straw. Or walked on water. Or finished P90X.

But if you've ever baked homemade bread, you know the truth. There's not that much to it. It's literally flour, and water, and yeast. Nothing out of this world. No expensive truffle oil, or 50 year aged anything, or fancy spice from another land required. And yet, it's so darn delicious.

I don't mean to oversimplify the breadmaking process, because it is a process. I mean, yeah, there's all the kneading and clouds of flour and preoccupying yourself with other tasks while it rises and all that. But really, it's not all that hard.

Still, not too many people give it a try.
I think maybe what makes bread so special is that people know that it takes time. And we all know time is precious and limited, so it's pretty thoughtful to spend yours making something for someone else, even though the yeast is really doing most of the work. It's like telling someone you love them in edible form.

That might be why my Mom asked for birthday bagels instead of a cake this year. Or why I will never buy expensive perfume in hopes of seducing my husband because I know that the aroma of bread baking intoxicates him nearly to the point of buying me sparkly things. {I stress nearly.}

That's why when I planned my menu for our housewarming party, I knew I was going to bake homemade Pretzel Rolls {No, not to seduce them. Bad segue. Get your mind out of the gutter.}. They fit perfectly with my Oktoberfest theme. I knew our friends would love them. And, honestly, what warms a house better than that amazing smell coming from the oven?

The rolls were fantastic with sauerkraut and kielbasa, or on their own. They've got a chewy, pretzel-like outside, and a soft delicious inside. Everyone will love them. And they'll be so impressed with your bread making skills they'll probably nominate you for a Nobel Peace Prize. Or at least think you're really great.

I'm starting a bread baking revolution. Get in your kitchen and do it!

Pretzel Rolls
from Epicurious

• 2 3/4 cups bread flour
• 1 envelope quick-rising yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon celery seeds {Optional}
• 1 cup, plus approx 2 tablespoons hot water {125°F to 130°F}

Preparation:

• Cornmeal
• 8 cups water
• 1/4 cup baking soda
• 2 tablespoons sugar
• 1 egg white, beaten to blend {glaze}
• Coarse salt

1. Combine bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar and celery seeds in food processor and blend. With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough. Process 1 minute to knead. {My food processor is not big enough for this, so I just used my stand mixer with the paddle attachment and it worked just fine.}

2. Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes.

3. Flour baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball. Place dough balls on prepared sheet, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.

4. Preheat oven to 375°F. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons sugar {water will foam up}. Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.

5. Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature. {Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes.}

OktoberFeast!

I know what you're thinking. And, nope, I did not get eaten alive by the creature living in my dining room table. But thanks for your concern. ;)

The end of the year (!) is proving to be a very busy one around these parts. To say we've had a lot going on would be a major understatement. And I have SO MUCH I want to share with you about the Fall cooking and baking that's been happening in my kitchen.

But first... Halloween. How was yours? Ours looked something like this:

We decided to go the cost effective route and make our own Halloween costumes for the second year in a row. This is what we came up with {Thank you, Costco, for the free boxes. And Goodwill for the ill-fitting Dockers and long sleeved shirt for a grand total of $6.}. I chose to be a food item, of course. Does this surprise you at all? {Or were you more surprised by hubby's shockingly white thighs?? Love you, dear!}

Other than our debut as Scout & S'more, our Halloween was pretty uneventful. We didn't buy candy. {GASP!} We didn't turn on our porch light.  We didn't get one knock at the door. I learned my lesson about Halloween and apartment living long ago when I bought bags of candy and was left with... bags of candy {And very tight fitting jeans as a natural consequence}. So, as grinchy as it may seem, we only partook in adult Halloween events this year and rationalized it by saying that I'm sure we'll pay our dues when we have little Trick-or-Treaters of our own one day.

While we didn't have our own Halloween party, we did decide to invite our friends over on Saturday for a housewarming party. But not just ANY housewarming party... an Oktoberfest themed housewarming party. Complete with steins, liederhosen, alpine horns {you know, like the Ricola commercials}, and copious amounts of German-ish fare.

Four pounds of kielbasa. Two pounds of chicken-apple sausage. Four pounds of sauerkraut. Two and a half pounds of German Potato Salad. Mustard Marinated Pork Tenderloin. Homemade Pretzel Rolls. Three different Fall fruit desserts. Hundreds of ounces of beer. {And a partridge in a pear tree. Oops. Wrong holiday.} Not an ounce left over. No joke.

I'm sure I'll be sharing most of the recipes for these tasty treats throughout the next few weeks... but for now, I'll leave you with an easy, flavorful German Potato Salad recipe that makes a great side dish.

Hope your October was fantastic, and that your November will be even better!

German Potato Salad with Bacon Vinegar Dressing & Dill
Slightly Adapted from Epicurious

• 2 1/4 pounds medium-size red-skinned potatoes, unpeeled, cut into 1/4-inch-thick slices
• 6 bacon slices, chopped
• 1/2 cup finely chopped red onion
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 2 teaspoons coarse-grained mustard
• 2 teaspoons sugar
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 cup chopped fresh dill {or 1 tsp dried dill weed}

1. In a large pot, boil potato slices until fork tender, about 10 - 15 minutes. Transfer to large bowl. Cover with foil.

2. Sauté bacon in large skillet over medium heat until brown, about 3 minutes. Using slotted spoon, transfer bacon to paper towels. Discard all but 2 1/2 tablespoons drippings. Heat drippings in skillet over medium heat. Add onion; sauté 2 minutes. Whisk in next 6 ingredients. Simmer until mixture is reduced to 2/3 cup, about 6-8 minutes. Remove from heat.

3. Add onion mixture to potatoes and toss to gently to coat with dressing. Let stand 3 minutes. Sprinkle with chopped bacon and fresh dill; toss. Transfer potato salad to serving platter. Serve warm.

Made in Vietnam

There is something living in one of the legs of our dining room table. 

We have never seen it, but we hear it daily. It sounds like it is steadily gnawing its way from the inside out.  And it scares me.

I am convinced that this creature is some sort of Vietnamese monster insect {the table has a sticker underneath that says  “Made in Vietnam”}, and that it is going to eventually make its way out of the table and into our living room where it will breed millions of babies and invade the United States, upon which we will be deported for starting a nation-wide infestation.  Either that or it will decide to crawl up my leg while I am sitting at the table and I will die of sheer terror.  Neither scenario sounds like a good one to me.

I had to restrain myself from taking audio footage of this noise and posting it to see if any of you can help me figure out what it is that has made it a mission to devour our table and annoy the hell out of me. I'll spare you since it isn’t all that interesting to listen to {and for fear that you’d report me for insanity harboring an alien}.

I decided that making Vietnamese food for dinner might pacify whatever it is that has decided to take up residence in our table leg. Perhaps the aromas of its native land will lull it into a state of restful slumber. On the other hand, I hope it doesn’t perceive the dish as an offering and invitation to join us.

Either way, this strange incident inspired me to make a mighty tasty meal.

This Vietnamese Rice Noodle Salad is flavorful, easy, and pretty healthy, too. In our house, that constitutes a winner. The combination of the fresh herbs {Mint?! Who would've guessed?}, fish sauce, and garlic is unusual but delicious. The original recipe calls for one whole jalapeno {which intimidated me a little because I'd rather keep all of my tastebuds in tact}, but after making it with only half I decided that next time I'll definitely add the rest for a spicy kick. I also added in some shrimp for extra substance and protein. I served it warm but it can be eaten cold as well.

Hope you'll enjoy a little taste of the exotic... without experiencing a run in with any native creatures. ;)

Vietnamese Rice Noodle Salad

Recipe from Food Network

• 1/2 pound peeled, deveined shrimp
• 4 cloves garlic
• 1 cup chopped cilantro
• 1 jalapeno pepper, seeds removed {I only used 1/2}
• 1 tablespoon honey
• 1/4 cup fresh lime juice {about 2 limes}
• 2 tablespoons fish sauce
• 1/2 teaspoon sea salt
• 1 pound dried rice vermicelli {I used these noodles}
• 2 carrots, julienned
• 1 cucumber, halved, peeled, seeded and sliced into thin halfrounds
• 1/4 cup chopped fresh mint
• 1/2 cup finely shredded napa cabbage
• 1/4 cup chopped dry roasted nuts
• olive oil

Heat olive oil in pan over medium high heat. When oil is slightly rippling, add shrimp to pan. Cook for 5-8 minutes or until shrimp is opaque and cooked through, careful not to overcook. Set aside.

Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth.

Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. {Skip the rinsing step if you want warm noodles.}

In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Add cooked shrimp. Toss well and garnish with peanuts.

{Pumpkin Spice} Krispie Treats!

Hello all! I have a quick non-recipe recipe to share with you today that is PERFECT for the Fall season.

You know that line from Twas the Night Before Christmas... "while visions of sugarplums danced in their heads"? Well, once Fall begins, I tend to have "visions of pumpkin spice" dancing in my head. And this Fall is no exception.

A few weeks ago I thought to myself, "What's one treat that I've yet to see 'spiced up' for Fall?" And let me tell you, it wasn't easy to think of something. Those marketing gurus know how the masses love their pumpkin spice, and they cash in on it -- big time. Pumpkin Spiced lattes, ice cream, coffee creamer, cookies, cakes, granola bars, syrups, teas, HERSHEY'S KISSES!, malted milk balls, you name it. There are even oodles of inedible Pumpkin Spiced delights like facial scrubs, candles, hand soaps, and lip gloss. The world has lost it's pumpkin-lovin' mind.

As I sat around thinking about Fall treats begging for some spice, it hit me. Treats. As in, Rice Krispie Treats! Brilliant!

As you might have guessed already, I'm a fan of Rice Krispie Treats.  I haven't come across too many people who aren't. {Except for the husband of one of my favorite bloggers... I was in complete & utter shock when I read this!!} So I knew this was it. I whipped up a quick batch of these babies and brought them along with us for our tailgate when we went up to Gainesville for the Florida - Alabama game. {Which we lost. Boo.}

They were a complete success! {One of my friends said they tasted "like Cinnamon Toast Crunch... but better!"}

For a little extra pizzazz, I dipped part of my Pumpkin Spice Krispie Treats in white candy coating, but I promise you won't miss a thing if you just enjoy yours the good old fashioned way.

After I was done patting myself on the back for coming up with such a creative Pumpkin Spiced treat, you'll never guess what I saw:

Now, you can even skip an ingredient in making your own Pumpkin Spice Krispie Treats because the spice comes right in the marshmallows. {Although I can't tell you if they're good or not because I haven't tried them.}Oh well. Great pumpkiny minds think alike, I guess.

No matter how you decide to make your Pumpkin Spice Krispie Treats, do yourself a favor and make some. In fact, make a bunch! Because these spiced up sweets tend to disappear!

Pumpkin Spice Krispie Treats

A Kitchen Prep original... sort of. :)

3 tablespoons butter

1 package (10 oz., about 40) regular marshmallows {or Pumpkin Spice flavored}

- OR -
4 cups miniature marshmallows

6 cups Rice Krispies®

1 teaspoon Pumpkin Spice

1/8 to 1/4 teaspoon ground nutmeg

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Add spices, and stir until incorporated. Remove from heat.

2. Add cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
{Optional: Dip treats in chocolate or candy coating and allow to set until hardened.}

Sweet Potato Week{s} Wrap-up: Cookies Sent From Above

When I was a little girl, one of my mom's friends made me a sweet rag doll to look like a brown haired angel. I named her Jean. She was designed just for me because, from what I am told, I had a problem with the fact that most of the pictures & figurines of angels I had ever come across were blonde. {I guess blondes do have more fun, even in Heaven. Go figure.} :P

Anyway, I still have the doll to this day. {She mainly hangs out in the back of my closet, but hey, she could be worse off.} Here's a picture of her:

A few months ago I found a fabulous looking recipe for Sweet Potato Latkes posted by the ever-so-talented Jenna over at Eat, Live, Run. {She happens to be blonde & adorable, but I won't hold it against her like I did with the blonde-haired angels.} They looked so delicious, in fact, that I decided I could not wait another second to try them out and coerced my husband into letting me make them for dinner that very night. {He ate all but 2, which I managed to steal away before he devoured the entire stack.}

Jenna's recipe called for two sweet potatoes, shredded, which I happened to have ready in no time flat with my handy-dandy food processor shredding blade -- one of the Best. Inventions. Ever. But I digress... {What else is new?} It turns out that two sweet potatoes make an awful lot of sweet potato shreds. As in, enough to feed a pretty large crowd of latke-lovin' friends. And there are only two of us. What's a girl to do?

In this case, the girl consulted Food Network to see what else she could make with shredded sweet potato. And that's where I came across Brown Angel Iced Sweet Potato Cookies. Immediately, I thought of Jean, the brown haired angel. I'm pretty sure it was Divine Intervention.

I think they would have caught my eye anyway since the idea of "sweet potato" & "cookies" combined in one place are as good a reason as any to take a second look at something.

As unusual as these cookies may sound, they are worth breaking your cookie ingredient rules and making them. This recipe yields cakey little bites of sweet potato heaven. {What else do you expect from "angel" cookies. Hardy, har har...} Added bonus: They make your house smell like Fall. {Take THAT overpriced Bath & Body Works Candles!}

Seriously... Can't you smell these?? Ahh...

I know we officially entered Fall a few weeks ago, but remember that Florida likes to take it's sweet time adjusting to the change of season. However, when college football once again becomes a part of our Saturday agenda, it's officially Fall in my world no matter what the thermostat tells me. The scent of these cookies just helps to make it feel all the more real.

Well... this wraps up Sweet Potato Week(s) {even though I had grand plans to share one more main course dish with you & never got around to it}. If ever you had any doubt that sweet potatoes are a versatile ingredient you should keep around your kitchen, here's your proof!  Hope sweet potatoes will make an appearance in a few of your own recipes this Fall. ;)

Brown Angel Glazed Sweet Potato Cookies
Adapted from Food Network

• 1 1/4 cups all-purpose flour {I used about 1/3 - 1/2 cup extra due to very wet looking dough}
• 1/2 teaspoon ground nutmeg
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 stick butter, room temperature
• 3/4 cup sugar
• 1 egg
• 1 tablespoon dark brown sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups peeled and finely grated sweet potato
• 2 teaspoons grated orange zest {or 1/2 tsp orange extract if you find, last minute, you have no oranges! Not that that happened to me or anything....}
• 1/2 cup chopped pecans, optional

Cinnamon Glaze

1 cup powdered sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
2-3 tbsp water or milk, depending on how thick you want glaze

For the Cookies

Preheat oven to 400 degrees F.

In a medium mixing bowl, sift together the flour, nutmeg, baking powder, baking soda, and salt, and set aside.

Whisk together, with an electric mixer, the butter and sugar. Add the egg, brown sugar, vanilla extract, sweet potato and orange zest.

Carefully fold dry ingredients into butter-sugar mixture with a rubber spatula. Stir in the pecans, if using.

Drop spoonfuls of dough onto parchment-lined cookie sheet. Bake for 12 to 15 minutes or until golden brown. Transfer to a wire rack to cool.

Once cooled, drizzle Cinnamon Glaze on each cookie.

For Cinnamon Glaze:

Combine all ingredients in a small bowl. Stir together, slowly adding water or milk one tablespoon at a time,  until the desired consistency is reached. {I like it a little less runny so you can see it on top of the cookie.}