Citrus & White Chocolate Scones

Two things: 1. I cannot for the life of me make my brain think of citrus as a winter fruit, and 2. I have yet to master the perfect scone.

That being said, I am glad for whatever possessed me to make Citrus & White Chocolate Scones.

They're really good, even if I still don't feel that I can officially mark scones as another notch in my recipe box.

I think citrus is the ultimate flavor brightener, don't you? Ripe citrus is so cheery and fresh that it's hard to pass up whether I'm strolling by it at the produce store, the farmers market or right off a tree. But for some reason, citrus has filed itself in the "Summer" part of my mental fruit categories. {What? Don't you have one of those?}And yet, it's definitely at it's peak in the wintertime. Go figure.

Anyway, I think allowing citrus to make its way into my holiday baking was my way of solidifying that it does, indeed, have a place in the things we bake this time of year.

On another note: Scones. I'm not sure why, because really, they're not terribly complicated, but scones seem to elude me. I can bake you a slew of cookies, a towering layer cake, a rockin' pie {heck, even a pop tart!} but somehow, scones have not been an easy addition to my kitchen skill set.

I didn't used to care either way about them, to tell you the truth. But then, I happened to sample some scones on two different occasions that made me reconsider my position on the often-overlooked baked good.

Um, I totally used a fake leaf in this picture. From a plastic dollar store flower.

The problem for me? The texture. They're either too cakey or too dry or too crumbly, and I've yet to figure out what the magic technique/ingredient/spell is to get them to be just right.

But I have to say, despite the fact that I didn't consider these "perfect" texture-wise, they were most definitely enjoyable.

Not too sweet with just the right scent of citrus {in this case, tangerine}, these would make such a great addition to a tea party, a breakfast or a brunch. The unexpected hint spice from cardamom gives them a warmth that makes perfect sense to include these scones among your holiday buffet.

So, I'll most likely keep working on perfecting my scones, but in the meantime, these will certainly suffice. If you make them, tell me what you think of them! And if you happen to have the best scone recipe, feel free to send it my way... It'll be filed under, "Mission Complete". :)

Citrus & White Chocolate Scones
Adapted from Sunkist

2 cups all-purpose flour
2 {heaping} tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon ground cardamom
1/2 teaspoon salt
1 stick {8 tablespoons} cold butter, diced
1/2 cup buttermilk
Zest of citrus from 1 tangerine {or orange, or lemon, or lime if you prefer}
2 egg whites
1/2 teaspoon vanilla extract
1 tablespoon fresh squeezed juice from desired citrus
1/3 cup white chocolate chips

For Glaze:

1/4 cup confectioners sugar
1-2 teaspoons citrus juice of your choice

Mix sugar & juice and whisk until desired consistency for drizzling is achieved.


1. Preheat oven to 350. Prepare a baking sheet by lining with parchment or a silicone baking mat.

2. In a bowl {or blender} combine flour, sugar, baking powder, cardamom and salt. Mix well, or if using blender, pulse a few times. Blend in cold butter with a pastry blender, fork, or if using blender, pulse a few times until the mixture looks like Parmesan cheese.

3. In a small bowl or measuring cup, whisk together buttermilk, egg whites, vanilla extract and juice. Pour into dry mixture and mix until just incorporated {don't overmix}. The dough will be sticky and slightly wet.

4. Turn dough out onto a well-floured surface {I actually did this part directly on my lined baking sheet for ease of transferring}. Working quickly with floured hands, knead it a few times lightly, adding flour if the dough is too wet. Pat it into about a 9 inch circle.

5. Using a knife or bench scraper, cut the circle into twelve equal wedges. If you can separate them slightly so they have a little room between them when you place them onto the baking sheet. If not, that's ok, too. You'll just have to cut them again when they're halfway baked as they'll sort of bake together if they're not far enough. No biggie.

6. Bake for about 18-20 minutes until they are lightly golden brown. {Note: I ended up re-cutting mine at about the 15 minute mark to define the wedges. I think this is what made mine a little more cake-like with soft sides. You can do it however you'd like.}

7. Remove from oven and allow to cool for a few minutes. If desired, drizzle with glaze. Serve warm with butter or clotted cream... or just eat them right off the tray. :)

Peppermint Truffle Brownies

When you and your significant other have families living in different cities and aren't able to host at your own home, the holidays can get a little crazy.

Steve & I normally spend our holidays "yo-yo"-ing between our families' celebrations. We are lucky they only live about 40 minutes from one another, but it can get to be a complex choreography of back and forth scheduling and timelines. {Read: Stress.}

We LOVE spending time with both of our families and wouldn't give up the opportunity to do so for anything in the world, but by the time the holidays are over, we're pooped.

With Thanksgiving just having passed, we're done with the first leg of our "Holiday Hop" and, though this will be our 9th year taking part in this dance between homes, I can tell you it doesn't get any easier! I gave myself a few days off after Thanksgiving to spend some time in my own home to put up decorations, try new recipes and spend some time away from the computer... but you know I can't stay away for too long!

Over the next few weeks I have some exciting things to share {one thing specifically that I CAN'T WAIT to dish about!!} all in preparation for Christmas and the New Year, and today, I'm starting with dessert. {Are you really surprised?}

Because we're usually bringing dishes to our family gatherings, my contribution is usually dessert. Come to think of it, wherever I'm invited, I'm usually asked to bring dessert! Not that I mind one bit, you know my heart is sugar-coated. :)

I'm always looking for something festive and new to share, and I've got to tell you, I think I found the perfect use for all those leftover candy canes that wind up floating around after Christmas.

These Peppermint Truffle Brownies are SO rich and SO GOOD. They are a spin-off on a peanut butter version of a recipe I found over at Half Baked Harvest that I just knew I had to try. And, oh my gosh, I'm so glad I did.

I brought these over to a casual girls night with some of my gal pals and eyes immediately lit up when they fell upon these babies. {I think candy canes have that effect on most people.} Between satisfied bites, one friend said, "I don't even like chocolate that much, but these are really good." Another friend agreed, mentioning that she's not usually a fan of peppermint... as she reached for a second piece! I took these reactions as a good sign.

Like I said, these brownies are rich and fudgey and gooey and ridiculous. They have a slight tingle from the peppermint extract without being overpowering and are topped with the most luscious chocolate-marshmallow ganache. {I'm now convinced that everything should be.}

Whether you're spending the holidays in your own home or hopping from house to house to spend time with family and friends, these brownies are going to be a welcome addition to the party! Just beware of the consequences: You may never escape dessert duty again!

Peppermint Truffle Brownies
Adapted from Half Baked Harvest

1 stick + 2 tablespoons butter {10 tablespoons total}
1/4 cup milk chocolate {I used chips}
1 cup sugar
1 tablespoon instant coffee*
1 teaspoon vanilla extract
Scant 1/2 teaspoon peppermint extract
2 eggs
1/2 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 cup milk chocolate chips

For "Truffle" Topping
1/3 cup milk chocolate {or semi-sweet} chocolate chips
2 1/2 tablespoons heavy cream
2 tablespoons marshmallow fluff

For Garnish
1/4 cup smashed candy canes
1/4 cup semi-sweet chocolate chips, melted

1. Preheat oven to 350 degrees. Prepare an 8x8 inch pan by lining with overlapping sheets of parchment or foil. This will make it easier to lift the brownie out when it's done.

2. In a large, heat-safe bowl, microwave butter and chocolate at 30 second intervals, whisking each time until melted and smooth.

3. To the chocolate/butter mixture, add sugar, instant coffee {if using}, vanilla extract, peppermint extract and eggs. Whisk together until smooth and well incorporated.

4. In another bowl, sift together the cocoa powder, flour and salt. Add to the wet mixture and fold together until just incorporated {try not to overmix}. The batter will be thick & sticky. Mix in the chocolate chips.

5. Spoon batter into your prepared pan and bake for 18-20 minutes until the top is just set and the edges look a bit puffed. These should be fudgy, so try not to overbake them.

6. Meanwhile, in a small bowl, melt chocolate and heavy cream for your truffle topping by microwaving for 30 second intervals, stopping to mix until shiny and smooth. Once melted, add the marshmallow fluff and mix well until the mixture is uniform. Set aside to cool slightly.

7. When the brownie is ready, remove from oven and allow to cool for about 20 minutes. {If the brownie is too hot, the ganache will melt and run all over the place.} One slightly cooled, pour the truffle topping over the brownie, smoothing out evenly over the top. Sprinkle with candy cane pieces.

8. Refrigerate for 30 minutes to 1 hour until the topping is set. This will make it easier to cut and get pretty pieces.{Note: I actually put mine in the freezer to speed up the process, then forgot about it and ended up with semi-frozen brownies, which actually made it easier to cut.} If you don't care about how it looks, then feel free to dig in, just be prepared for some messiness!

9. Remove from the refrigerator and cut into squares. {These are rich so I kept my squares small. I got 16 pieces out of it.} If you want to garnish even further, drizzle or pipe the squares with melted semi-sweet chocolate before moving onto a serving platter.

*Instant coffee or espresso powder aren't usually detectable in brownies or chocolate-flavored dishes; they simply add an extra boost to the chocolate flavor. However, found that these had a tiny hint of coffee flavor to them. If you're not fond of the taste, you can decrease the amount added to the recipe or omit it altogether.

Sweet Potato Pie/Casserole S'mores

I think about food a lot.

Like, probably an abnormal amount. Just the other day I was talking to someone about books and it dawned on me that the only reading I've done for the past few years has been solely food related. {With the exception of a few lifestyle blogs & about half of a book my sister gave me for my birthday... 2 years ago.}

Food ideas are constantly swirling around in my head. All it takes is one tiny trigger for inspiration to strike. It can be a lone ingredient, a random word or a growling stomach. You can imagine that around the holidays, when food is at the forefront of most gatherings, my brain is in overdrive.

So, the other day, I'm chopping a sweet potato and out of nowhere I think, "Sweet Potato Pie... S'mores. With pie crust cookies." I mean, it's not that too far out there, right? Everyone knows that Sweet Potato Casserole is only invited to the Thanksgiving table because of the marshmallows. And marshmallows are what make a s'more so s'morey. And then there's pie, which is never a bad idea. The evolution was only natural.

This is quite possibly my best idea yet. Ok, maybe not. I've had some pretty good ideas. But these are definitely pretty innovative, I'd say.

Why more people have not made cookies out of pie crust is beyond me. Pie crust is a hot commodity, you know. Just think about it. What happens when someone cuts a slice of pie and that stubborn little triangular piece decides to stay in the pan? {You totally know what I'm talking about, right?} Um, you can bet that there is immediate rescue of said crust piece. No crust left behind.

So, why not make people happy? Why not pipe smooth sweet potato filling onto a pie crust cookie, top it with roasty, toasty marshmallows... and then finish it off with another crusty cookie?

Yeah, I can't think of a reason why this should become the customary method of serving sweet potato casserole/pie at Thanksgiving. Nope, not even one.

It's got all the beloved aspects of sweet potato pie AND casserole. Sweet filling.Toasted marshmallows. Flaky crust. {Note: If you're short on time or would rather not experiment with making your own crust, you can buy pre-made pie dough instead.}

These s'mores are sure to get your Thanksgiving guests talking... then again, maybe satisfied silence will be the sound as these are devoured, one by one.

Sweet Potato Casserole/Pie S'mores
Makes approximately 8, double recipe for a larger crowd

For crust:

1 1/4 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 stick {8 tablespoons} cold butter, cut into small dice
2-3 tablespoons ice cold water

1. Place all ingredients except water in a blender or food processor and pulse until the mixture forms a coarse crumb.

2. Add water, one tablespoon at a time, pulsing until the mixture forms a ball. Try not to add too much water. {I stopped after the 2nd tablespoon, pulsed it a few extra times, and a ball formed. You want enough liquid to make it come together, but not enough to make a mushy dough.}

3. Turn dough out onto a floured surface. Place a sheet of plastic wrap on top and roll out, trying to keep a rectangular shape. {It doesn't really matter if your shape isn't perfect, it will just help in the next step.} Roll out to about 1/8 inch thickness.

4. Line a cookie sheet with foil and preheat the oven to 425 degrees. Using a cookie cutter, cut rounds or scalloped rounds to make "cookies". Place onto prepared cookie sheet. Pierce each one a few times with a toothpick or fork.

5. Place another sheet of foil on top of cookies and fit another cookie sheet {preferably of the same size} on top. {This will help keep the pie cookies flat and not let them puff up.} Bake for 10 minutes or until the cookies are slightly golden and set.

Remove from pan and let cool.

For filling:

1 medium sweet potato, cooked* & scooped out of skin
2 tablespoons maple syrup
1/2 teaspoon vanilla
1/8 teaspoon cinnamon
Dash of ground ginger
1/4 cup heavy whipping cream, whipped to stiff peaks
Mini marshmallows

1. In a medium bowl, beat cooked sweet potato, maple syrup, vanilla, cinnamon and ginger together with a hand mixer until smooth.

2. Gently fold in whipped cream until well incorporated. Try not to smush all the air out of the whipped cream; it helps lend a lighter texture to the sweet potato mixture.

3. Place the mixture in a piping bag fitted with desired tip. {Alternatively, you can scoop it into a zip top bag, with one of the corners snipped off.} Set aside until ready to use.

Assemble S'mores

1. Pipe the sweet potato mixture onto half the crust cookies. Set aside.

2. Set oven to broil {500 degrees}.

3. Place the other half of the cookies on a cookie sheet. Place mini marshmallows {about 8} on each cookie.

4. Put the cookies in the oven and let broil until the marshmallows become slightly charred on top, about 1 minute. DO NOT STEP AWAY! The broiler is very hot and will easily burn things to a crisp if you forget about it for even a second more. Keep an eye on these and make sure all is going well.

5. Remove from oven and immediately top with the sweet potato half of the cookies.

6. You may serve these right away or drizzle with cinnamon glaze if desired.

For drizzle: 

1/4 cup confectioners' sugar
Dash of cinnamon
1 tablespoon {or a bit more} milk or cream

1. Whisk all ingredients together until smooth and a drizzling consistency is reached.
2. Drizzle over s'mores and allow to set slightly before serving.

*To cook sweet potato: I usually just pierce the potato all over with a fork or knife and microwave on high for 7-8 minutes, or until the potato is tender. It will vary depending on the size of the potato.

Savoring South Beach | Miami Culinary Tours

Sometimes I forget that the area where I live is where people choose to spend their time vacationing. I guess being a South Florida native can make you take warm weather, sandy beaches and turquoise waters for granted.

Another thing I often overlook? My close proximity to Miami! I mean, people from all over the world fly in to spend time in a place that's just a little over an hour from my home... driving distance. And here I am, complaining that Miami is too far away for more visits. {By "far away", I obviously mean outside the invisible force field that keeps me from crossing the Palm Beach County line.}

When I got an email from Miami Culinary Tours inviting me to come check out the local cuisine, I decided it was high time I venture down to the place that beckons to sun-worshipers, culinary enthusiasts and celebrities alike. {Did I mention I was actually born in Miami??}

Miami Culinary Tours offers several different tasting experiences from Little Havana to the artsy Wynwood neighborhood. I decided to take the South Beach Tour since my last visit to the trendy locale was over 10 years ago!

Our tour guide, Cassie, was cute as a button and full of all kinds of information about the area, the history and, of course, the food! We got to the good stuff right away at our first stop...

Stop 1: 660 at The Angler's
Bite: Scallop Tiradito with Aji Amarillo, Garlic Chips & Lemon Oil

Steve and I had some time to take a peek around The Angler's Boutique Hotel before the tour began and it was charming. The chic restored Mediterranean revival resort had features like dreamy vine-covered walls and cozy seating areas tucked away that make you want to stay a while. {Or, you know, forever.}

Chef Carlos Torres spices up the menu with mouthwatering items with a "Floribbean" flair. The Scallop Tiradito was bursting with flavor {and a touch of heat} and it definitely whetted our appetites for all the food to come!

Stop 2: Bolivar Restaurant
Bite{s} & Sip: Deep Fried Corn Empanadas, Seasoned Shredded Chicken atop a Crunchy Plantain & a "Refajo" Cocktail

We walked over to Bolivar where the vibe quickly changed from relaxed to energized. The bright, quirky space had a fun feel to it and the food followed suit!

Though I'm not a huge fan of deep fried foods, the Columbian-style empanada and crunchy plantain with shredded chicken paired with a spicy chimichurri-type sauce were both too flavorful to refuse. The most surprising part of the sampling came when we were served "Refajo" cocktails, made from a combination of soda & beer! A bit odd, yes, but refreshing and pretty tasty!

Stop 3: David's Cafe
Bite & Sip: Pastelito de Guayaba & Cafe Cubano

You simply can't experience Miami fully without Cuban coffee and guava pastries. It's a law, I think. So, our next stop at David's Cafe was abiding by the rules of South Florida. We strolled up to the ventanita {window} at David's for our little taste of Miami.

I have eaten many a guava pastry in my life. David's didn't disappoint with its flaky pastry and sticky, sweet guava filling Truthfully, I think it's hard to make a pastelito that I don't like. The thimble-sized shots of Cuban coffee counteracted any lethargy that might have been taking hold at this point in the tour. Syrupy sweet and s.t.r.o.n.g. Definitely not for the faint of heart, but exactly how I like my coffee! It's the Cuban in me, what can I say.

Stop 4: Jerry's Famous Deli
Bite: Raspberry Rugelach

Because we weren't on enough of a sugar high after our Cuban treats, we headed over to Jerry's Famous Deli for another sweet bite. Jerry's wasn't at all what I expected -- quite an expansive space! Though it was large, it still maintained that definitive delicatessen feel with menu options to match. Classics like matzo ball soup and pastrami on rye mingled with unexpected additions like flavored martinis and "SoBe Mex" options.

We each sampled a delicious Raspberry Rugelach, a traditional Jewish favorite. I really enjoyed the cookie {though I was starting to feel pretty stuffed!} with the rich dough and fruity filling with cream cheese adding a creamy cheesecake-like addition. I want to recreate these at home!

Stop 5: Block's Pizza Deli
Bite: The "Sundried Hippie" Pocket

I couldn't believe we had a few stops left, but I marched on to our next location, Block's Pizza Deli. I'm not going to lie, I initially thought that this particular stop was a little out of place. You could tell it was a newer location, and I personally don't identify pizza with South Beach. But my questioning was soon halted when I took a bite of the "Sundried Hippie" Pocket, a delicious combo of sundried tomatoes, feta, baby spinach, pesto, and kalamata olives.

While we ate, I looked around and got a better understanding for what sets Block's apart from "just another pizza place." I found the concept of the "Mother Dough" fascinating, and I loved the fact that they really do focus on fresh, quality ingredients -- they don't even have any freezers! I would definitely want to check this place out another time.

Stop 6: Charlotte Bakery
Bite: Argentinian Chicken Empanadas 

I could have happily curled up on a bench somewhere and drifted away into a food coma by this part of the tour, but we still had more eating to do at Charlotte Bakery.

As soon as I walked in, I just had a good feeling about this spot. A family-owned and operated location, Charlotte's offers something I just adore: A smorgasbord of cultural delicacies served under one roof {and in this case, inside one bakery case}. I loved the fact that each empanada and bite was labeled with the country of its origin {as each country has its own unique approach}.

The Argentinian empanada we were served differed greatly from the deep-fried, corn tortilla-enveloped version we had earlier int the day. This baked empanada was bundled by a soft, flaky pastry and filled with seasoned, shredded chicken. Bottles of creamy avocado-cilantro sauce were passed around {and I seriously wanted to stick one in my purse to take home with me. So good.} for dipping, and the two flavors went together perfectly. I had all of 3 bites and had to throw in the towel because we still had one more stop before the end of the tour...

Stop 7: Milani Gelateria
Bite: GELATO!

As full as I was, there was no way I was going to turn down gelato. And upon seeing the rotating roulette {click for an Instagram video} of flavors at Milani Gelateria, I was mesmerized.

Milani is located in what I thought was the cutest area of all the places we visited, Espanola Way. It's sort of adorable. And romantic. It made me want to find a table to sit at with Steve and enjoy a glass of wine. But alas, we had gelato eating to do. {And obviously, that's way more important.}

We each got to choose a flavor {I picked Bacio which tastes like Nutella, no surprise there}. The gelato was just what I hoped it would be: smooth, silky, rich... pure perfection. The perfect way to wrap up an amazing day of gluttony!

Disclosure: Miami Culinary Tours gave me two complimentary passes for this experience. I was not compensated for this post, and as always, all opinions here are my own! 

..........................................................

The tour gave me such an appreciation for the beauty of South Beach and made me want to come back for more. There wasn't one stop that I wouldn't return to, which I would call a success. It was way beyond what I expected, and I think it's a great way to get a feel for the area whether you're a visitor or a local.

The next time I feel like trying something new, I think I'll head back down to South Beach and do some more exploring! A huge thank you to Miami Culinary Tours for the reminder that there's an epicurean adventure right in my own backyard!

Want a little taste of South Florida? Try some of my Cuban family favorites, including my Abuela's famous Arroz con Pollo Relleno {"Stuffed" Chicken & Rice}!

Arroz con Pollo Relleno, Croquetas de Jamon, Flan de Naranja

Yuca con Mojo, Bocaditos, Pastel de Guayaba y Queso

No-Cook, No-Bake Thanksgiving Dish!

Does the thought of Thanksgiving cooking bring you exhilaration and joy? Or are you on the verge of a meltdown just thinking about having to step foot in the kitchen?

Though I'm obviously a fan of a full fledged, homemade Thanksgiving, I know that not everyone enjoys the cooking aspect of turkey day. I've got plenty of friends who are pretty impressed with themselves if they can manage to pop open a can of biscuits and successfully bake them without setting off the fire alarm. It takes all kinds! 

With cooking-phobes in mind, I thought it would be fun to create a little something that anyone can put together using just a handful of inexpensive ingredients. Everyone deserves to have that moment of pride around the Thanksgiving table, and I've got just the thing that will elicit "oohs" and "ahhs" from guests without even having to turn on the oven...

It's a turkey-tizer platter!

Isn't this little fella cute?

I made him in just a few minutes from bits and pieces I found in my fridge. His body is made from half a pear and his plumage is an assortment of crackers, cheeses, meats and greens that can be put together as an easy {but impressive} appetizer tray. This design is pretty simple, but you could get as elaborate as you want!

So don't panic if you've been asked to contribute to dinner this year and you don't know the difference between the dressing you serve with a turkey and the one your pour over your salad. Whether you're running short on time or patience, you'll have one of the prettiest dishes on the table!

Thanksgiving Turkey-tizer Platter

{This "recipe" is a guideline, but feel free to get creative with your turkey!}

Assorted green leaves {I used 3 pieces of Swiss chard}

Assorted cheese {I used 4 pieces of muenster cut with a leaf-shaped cookie cutter}

Assorted meat {I used a few slices of prosciutto}

Assorted crackers

1/2 a pear, cut in half vertically

2 peppercorns 

1 small piece of baby carrot, preferably a pointy piece

1 small piece of walnut

1 pretzel stick, broken in half

Assembly:

Arrange leaves on platter in a fanned out fashion to form the back of the turkey's plumage. 

Place meats in desired pattern, then do the same with the cheese slices. Fan crackers out so you can still see the cheese and meats behind it.

Place pear in the center. To make the turkey's face, press 2 peppercorns into the pear for eyes. Press a small piece of carrot in place for the beak. Press a piece of walnut under the beak for the turkey's "gobbler" {it's actually called a wattle!}. Insert pretzel stick pieces into the bottom of the pear for the turkey's legs.

Serve with condiments such as spicy mustard and jam so guests can "dress" their crackers. Refrigerate until ready to serve.

"Pass the Prosciutto" | Parma Ham, Brie & Jam "Pop Tarts"

SPONSORED POST

Have you met my friend, Prosciutto di Parma -- ham's thinner, more elegant, foreign cousin?

Well, please, allow me to make the introduction.

Prosciutto di Parma and I have not always been so tight-knit. I first made its acquaintance on a classic antipasto platter at my Italian in-laws' house; it's a staple among their spread when they entertain. To be honest, I wasn't quite sure what to think.

It sort of looked like ham, but it sure didn't taste like it. The slices were paper thin, the flavor a bit on the sweet side. It was... different.

And different than ham it most certainly is. Authentic Prosciutto di Parma is produced in the Parma region of Italy under strict guidelines to ensure its process is carried out as it has been for centuries, and its quality meets specific standards. Essentially, the ham {hind leg of the pig} is salt cured, dried, and thinly sliced to create the silky pieces we recognize as prosciutto. The ham remains uncooked, and the drying concentrates its flavor. 

It may sound a little strange, but the result is unique and exclusive.  

So back to my rocky relationship with Prosciutto di Parma. Recently, I discovered a local cafe with amazing paninis. One particular menu item featured prosciutto as the star of the sandwich, but every time I'd order it I'd ask them to swap it out for turkey since proscuitto still had not convinced my palate. Until my last visit. 

I was so busy chatting with my friend when I ordered that I forgot to mention the substitution. With a bit of uncertainty, I took a bite... and I loved it! 

Maybe there's something to this whole prosciutto thing after all. 

Last weekend, I catered my friend's bridal shower and made all kinds of sandwiches part of the menu for ease of preparation. I made Chicken, Mozzarella & Pesto Sandwiches and Turkey, Provolone & Arugula Croissants, but I needed one more combo to round out the selection.

Instead of using regular ham, I decided to use Prosciutto di Parma, pears, Brie and apricot jam. They were a hit! The combination was phenomenal. And, again, I was impressed by Parma ham. 

The thing is, maybe this "fancy ham" gave me the wrong impression. I always thought of it as something you see at a party; something you eat with your pinky primly poised up in an upward direction. And that's partially true... it's great for entertaining and lends a certain sophistication to any meal.

But, as it turns out, it can also fit in right among comfort food. Like in pasta. Or crisped up and sprinkled on top of soup. In a hot "ham and cheese". Or in this.

Grown up "pop tarts." Wait... what?

That's right my friends, I put prosciutto in a "pop tart". And it was good.

Taking a cue from the popular sandwiches I created, I tucked Proscuitto di Parma, Brie, and jam {I used peach for one and raspberry for the other} neatly inside a flaky crust. The sweet and savory combo with the flaky, buttery crust is heavenly. Can you just imagine surprising overnight guests with these in the morning?? {Or in the afternoon... or in the evening...}

It's like a childhood craving, all grown up. And it's a new beginning for Prosciutto di Parma and me.

Want to include Parma ham in your holiday celebrations? Follow Parma Ham on Twitter for a chance to win $50 worth of the world's most famous ham. Click on the banner below to participate. 

Disclosure: This post is a collaboration between myself and Parma Ham. I was compensated for the development of my recipe and the writing of this post. As always, all opinions are my own.  

Parma Ham, Brie, & Jam "Pop Tarts"

For crust:

1 1/4 cups all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

1 stick {8 tablespoons} cold butter, cut into small dice

2-3 tablespoons ice cold water

For filling:

1 1/2 teaspoons jam of your choice {I used raspberry and peach. They were both delicious.}

2 slices Prosciutto di Parma

6 slices {about 1x3 inch} of Brie, cut about 1/8 inch thickness

1. Place all ingredients except water in a blender or food processor and pulse until the mixture forms a coarse crumb. 

2. Add water, one tablespoon at a time, pulsing until the mixture forms a ball. Try not to add too much water. {I stopped after the 2nd tablespoon, pulsed it a few extra times, and a ball formed. You want enough liquid to make it come together, but not enough to make a mushy dough.}

3. Turn dough out onto a floured surface. Place a sheet of plastic wrap on top and roll out, trying to keep a rectangular shape. {It doesn't really matter if your shape isn't perfect, it will just help in the next step.} Roll out to about 1/8 inch thickness.

4. Using a sharp knife or a pizza cutter, cut 3x5 inch rectangles from the dough. {This recipe makes about 4 rectangles or 2 "pop tarts", but can easily be doubled if needed.} Place them onto a cookie sheet lined with parchment or foil. Refrigerate for about 10-15 minutes.

5. Preheat the oven to 350 degrees. Remove slightly chilled dough from the refrigerator. Spread jam on 2 of the 4 pieces {this will be the bottom} leaving about 1/4 inch border around the dough. Place a slice of Prosciutto di Parma on each half. Place 3 slices of brie on top of each piece. 

6. Place the remaining rectangles on top of each "pop tart". Press down lightly around the perimeter of the dough in order to seal them. Pierce each "pop tart" with a toothpick.

7. Bake for about 20-22 minutes until the crust is very lightly golden around the edges and no the dough longer looks shiny. 

8. Remove from oven and let cool slightly before serving.

#WhyICook | Sponsored by Swanson

It should come as no surprise that some of my very favorite memories are linked by a common theme: Food.

- Baking cookies with my mom that will forever be referred to as "rock" cookies because of their tooth-chipping consistency.

- My dad attempting to roast chestnuts in a toaster oven... but forgetting to score them, causing them to hurl through the air like edible ammunition.

- Spending Thanksgiving away from our families while we lived in Dallas and hosting a "Friendsgiving" in our small apartment. 

- Being proposed to on Christmas day with my entire family seated around the dinner table. 

Somehow, food always manages to play a part in the most memorable parts of our lives. While I always had a fondness for food, it wasn't until I was a teenager -- maybe even in my 20's -- that I attempted to become a part of the cooking story on the other side of the stove. 

It started out as dabbling; boxed cakes, holiday baking, one-pot dinners. You know... gateway foods. After I got married, my interest in cooking grew when my husband harmlessly teased me about my skills in the kitchen. {In front of my in-laws!} Soon, my interest became a full-fledged passion... perhaps even a defining characteristic of who I am.

I've often stopped to think about why I started to cook, and more importantly, what caused me to continue to do so. 

I cook because food connects us all.

Food is the ultimate gift. It nourishes. It warms. It fills and fulfills. It appeals to all the senses, engages emotions and triggers memories.

Even my puppy thinks so. {Hearty Turkey Chili}

Food carries on tradition, represents cultures and can even break down communication barriers.

{Curried Brown Rice with Zucchini}

My grandma's famous Arroz Con Pollo Relleno

We cook and share food to celebrate; to commiserate; to congratulate.

{Provencal Potato Gratin}

It can speak a thousand words in just one forkful.

"Let's be healthy."

{Tandoori Marinated Tilapia with Mango Salsa}

{Linguine with Avocado & Arugula Pesto}

{Acorn Squash Stuffed with Spiced Quinoa}

"Let's put our sweatpants on and stay in."

{Pumpkin Lasagna Rolls with Gouda Cheese Sauce}

{Creamy Roasted Poblano & Corn Chowder}

"I love you."



"Let's have a party!"

{Cajun Jambalaya}

No matter how different we are, how busy we get, how far apart we live... we all have the common bonds of sharing food moments with the ones we love. It keeps us

And if we're lucky, those moments will become parts of our story and our memories, connecting us to our past, and to one another.

Swanson and Kitchen Daily have teamed up to share stories from bloggers {including me!} about what brings them into the kitchen. Check out their beautiful slideshow featuring pictures and anecdotes about why we cook.

As the holidays approach, I hope cooking will connect you with your family and friends, gathering around the table to share in the simple joy of sharing a meal and making a memory.

Connect with me, Swanson/Campbell's & Kitchen Daily on Pinterest for recipe ideas that will fill your holidays with flavor!

Disclosure: This is a collaboration between Campbell's and the AOL Lifestyle Contributor Network. Compensation was provided by Campbell's via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Campbell's.