Bake It: Sugar Cookies

Iced sugar cookies are without a doubt my favorite cookie.  Or is it chocolate chip?  Ok...maybe there is a little doubt, but who can hate on a cookie.  Except oatmeal raisin.  Everyone can hate on those, blecchhhh!

Anyways, the kids' school held an ice cream social and bake sale fundraiser for the family of a 5th grade student diagnosed with Ewings-Sarcoma brain cancer.  I wanted to help out (besides of course, eating the ice cream), so I decided to bake up a batch of sugar cookies.  Perfect for the sale, and perfect for the chance to share them with you before the holidays.

The original recipe can be found here.  I don't know who Ella is, but I do know she is a sugar cookie genius.  I love this recipe for so many reasons.  It is simple, it rolls out like a dream, the dough doesn't puff or spread when baking, it doesn't change color, the texture is perfect, and of course they taste great without being too sweet.

Also, you can flavor these however you want.  I prefer almond, so that is what I am listing, but you can sub in all vanilla or lemon or orange zest or extract in its place.

Sugar Cookies

Makes about 30 average-sized cookies

106 cals / 6g fat / 11g carbs / 1g protein

1 cup butter (2 sticks), at room temp

1 cup powdered (confectioners) sugar

1 egg

1 1/2 tsp almond extract

1 tsp vanilla extract

1 tsp salt

2 1/2 cups flour

1.  Cream butter in a large bowl until lightened and fluffy.  Add powdered sugar and cream until well-mixed and fluffy, 2-5 minutes.  Add the egg, almond, and vanillas extracts and mix until well blended.  Add the flour and salt and beat until fully incorporated and dough is smooth looking, but sticky.

2.  Turn dough out onto wax paper and using floured hands, flatten into an even disk.  Wrap in wax paper and refrigerate at least 30 minutes, and up to 1 week.

3.  Heat oven to 375.  Remove dough from fridge (if dough is too cold/stiff let it sit out for 10-15 minutes and try again) and turn out onto a well-floured surface (use lots to prevent sticking), roll dough out to desired thickness (1/4 - 1/2 inch thick) and cut into desired shapes*.  Bake cookies on a greased cookie sheet 8-10 minutes, cookies should not brown.  Cool and decorate with icing,

*You can keep reforming and rolling and cutting the excess dough until you have used as much as you can.

Roasted Vegetable Stromboli

Don't be scared...stromboli is just a fancy-pants eye-talian word for hot pocket.  Hot Pocket.  There, let that sink in.  Feel better?

Seriously, these things are easy-peasy to make, super yummy, and popular with the kiddos.  And they are a great way to use up some of that homemade pizza dough (in case you are sick of pizza).  If you don't have homemade dough on hand, or just don't feel like making it, it's cool.  Just buy the frozen version or the bag mix (powder, like a cake mix).  But stay away from the stuff in the can...it doesn't stretch as well. 

Making stromboli is super easy, and can be customized to whatever fillings suit your fancy.  In this version, I used a mix of roasted veggies and a little bit of cheese, but seriously, just throw together whatever you like.  I like to serve them with a little marinara on the side for dipping, but again, it's whatever suits you.

Roasted Vegetable Stromboli

Makes 6 servings

212 cals / 8g fat / 23g carbs / 10g protein

1 pizza dough, thawed if frozen (I use this one)

2 heads broccoli (or about 3 cups florets)

2 zucchini

1 red pepper

1 small red onion

1 TB olive oil

1 1/2 tsp salt

1 tsp pepper

1 cup low-fat shredded mozzarella cheese

2 TB grated parmesan

1.  Pre-heat oven to 400.  Dice the red onion, zucchini, and red pepper, cut the broccoli into bite-sized floret pieces.

2.  Toss veggies with olive oil, salt, and pepper.  Lay in a single layer on a large baking sheet and roast until softened and slightly browned, stirring once about half-way through, 30-45 minutes.  Remove from oven and set aside to cool slightly.

3.  Roll dough out on a lightly floured surface into a large rectangle, about 9x15 and about 1/4 inch thick. Spread mozzarella down the center and top with roasted veggies, leaving 2-3 inches of dough on each side.  Close dough up however you want (I tried to do a fancy braid-thing...it didn't turn out so pretty, but pictures are below...you get the idea), pinching any seams to seal, and cutting vents on top if needed.  Sprinkle top with parmesan, transfer to a baking sheet coated with cooking spray or parchment paper and bake until golden brown, about 15-20 minutes.

Crock Pot Ham and Beans (and Meal Plan Moday too!)

I've never been especially boastful or cocky, but I don't think I am out of line when I say that I seriously make the best ham and beans ever.  I mean, I always thought they were gross....at least until I gave it a go.  Now I think they are delicious, and so warm and hearty.  And I want to share them with you, because I am so kind and giving (and fine....maybe a liiiiittttle boastful, but whatever).

But first, meal plan Monday is here.  My plan for this week includes:

 - Shrimp and Grits, Roasted Broccoli

 - Healthified Swedish Meatballs, Egg Noodles, Carrots, Cranberries

 - Chicken Tostadas, Black Bean Salad

 - Cincinnati Chili Spaghetti, Salad

 - White Bean Ragout, Homemade Ciabatta Toasts, Endive Salad

There are 3 new recipes for me on the menu for this week.  Super exciting stuff, when you don't really do much that is exciting.

Now, back to the ham and beans....a few notes:

• I have used both navy beans and great white northern beans.  I like the navy beans for the smaller size, but they take longer to cook and aren't as creamy as the northerns.  I would stick with great white northern beans.
• Some people like to use ham hocks, but I prefer a ham steak (sacrilege, I know), with a smoked neck bone thrown in for flavor.  Smoked neck bones are usually easy to find at the store.  I keep mine in the freezer, and just toss one in the crock pot with the beans.  No need to thaw.
• These go great with cornbread.  I like to try and keep it low-fat, but I like it all.
• Do the overnight soak for the beans.  Don't do the quick-soak method.  I don't trust it.
• I like mine more stew-like than soup-like.  If you want it like soup, just add more broth at the end.
• Don't be chintzy with the salt.  Seasoning is key.

Crock Pot Ham and Beans

Makes 8 servings

195 cals / 2g fat / 42g carbs / 23g protein

1 lb Great White Northern beans, dry

1 1-lb ham steak, bone-in

1 smoked pork neck bone

2 small onions

4 cloves garlic

2 TB fresh thyme leaves

2 TB brown sugar

2 bay leaves

1/2 tsp nutmeg

1/2 tsp ground cloves

3 cups chicken broth

2 cups water

1/2 tsp salt (or more)

Pepper

1.  The night before you are going to make these, pick through your beans and throw out any super shriveled beans or rocks.  Rinse the beans and place them in a large bowl, covering them with about 6 cups of cold water.  Let the beans sit out and soak overnight, 8-12 hours.

2.  The next morning, drain and rinse the beans.  Place them in your crock pot.  Chop the onion, garlic, and thyme leaves, and add those to the beans.  

3.  Cube the ham steak, removing fat where you can, and add the cubed ham, along with the round bone to the beans.  Add the smoked bone, brown sugar, bay leaves, nutmeg, cloves, broth, water, salt and pepper and stir.  Cook on low for at least 8 hours.  Remove the bones and the bay leaves, season if needed, and serve.

No-Fail Homemade Simple Pizza Dough

With "Spooky Pizza Day" (a.k.a. Halloween) quickly approaching, I thought I would share my favorite recipe for homemade pizza dough.  If you haven't tried making your own crust, you really should.  the flavor and the texture is so different from what you can get pre-made.  The dough itself is easy enough to make, but even better is the fact that you can make it ahead of time, and either freeze it for later or keep in the fridge for up to a week.  It makes those last-minute dinners a snap.  Also, I strongly strongly recommend you go with the bread flour (or even 00 if you have it).  The extra gluten is what makes this dough a no-fail one.

The nutritional info is for the entire recipe.

No-Fail Simple Pizza Dough

Makes 2 thinner crust pizzas or 1 thick crust pizza, about 14" each

1015 cals / 13.5g fat / 180g carbs / 32g protein

3/4 cup warm (not hot) water

2 1/2 tsp active dry yeast

1 tsp sugar

2 cups bread flour (plus more for dusting)

1 TB olive oil

1 tsp salt

1.  In the bowl of a stand mixed fitted with a dough hook, combine the water, yeast, and sugar.  Let sit until foamy (about 5-10 mites).  Of just use a regular bowl if you are doing this by hand.

2.  Add the flour, oil, and salt.  Mix until the dough pulls away from the sides and forms a ball.  Turn out onto a lightly floured surface and knead a few times.  Form into a ball and place in an oiled bowl, turning to coat the dough with oil.  Cover with plastic and let the dough rise in a warm place for 1-2 hours, until doubled in size.

3.  Divide dough in half, kneading each half into smooth balls with floured hands.  Roll out to desired thickness, and cook as desired.  Or...cover tightly with plastic wrap and store in the fridge or freeze until ready to use.

Kale and Sweet Potato Salad(?)

I never know what to call these things...I mean, it is mostly comprised of greens and there is a dressing, so I lean towards salad, but then it is warm and all cooked together...so sauté?  casserole?  Who knows?

Seriously...does anyone know?  Ugh, first-world problems.

 

Anyways, the idea for this dinner was lifted from my Family Circle magazine (yes, I am 80 years old).  I served it as a main dish for a vegetarian night, but it would be good as a side as well.  

And when you get your kale, please buy the bunches...don't get that bag of pre-chopped stuff, it makes it impossible to remove the tough ribs.

Kale and Sweet Potato Salad with Mustard Seed Dressing

Serves 4

200 cals / 5g fat / 39g carbs / 5g protein

1-2 bunches kale (depends on how much greenery you want)

2 sweet potatoes

1 apple

1 red onion

1 TB plus 1/2 tsp olive oil

2 TB mustard seeds

1/4 cup apple cider vinegar

2 TB sugar

salt and pepper to taste 

1. Combine 1 TB olive oil, apple cider vinegar, and sugar in a small saucepan.  Bring to a simmer, add the mustard seeds.  Simmer for 2 minutes, then set aside, allowing to steep for at least 10 minutes.

2.  Peel and chop the sweet potatoes into 1/2 to 1 inch cubes.  Heat 1/2 tsp olive oil in large sauté pan over medium heat, and cook sweet potatoes until softened, about 20 minutes.

3.  While potatoes are coking, remove the stems and center ribs from the kale leaves, tear or chop into bite-sized pieces.  Quarter and thinly slice the red onion.  Chop the apple into 1/2 inch pieces.  When potatoes are almost done (after 15-20 minutes) add the onion and apple, cooking until slightly softened, about 5 minutes.  Then add the kale and cook until softened and beginning to wilt. And sweet potatoes are totally cooked through, about 5 minutes more.  Toss with the prepared dressing and serve warm or at room temp.

Meal Plan Monday and Fall Entertaining

Leaves are falling, the temperature is dropping, and Christmas decorations are in the stores.  All the signs that Halloween is upon us.  Now is the perfect time to start thinking about those Halloween parties, get togethers, or even quiet nights in.  I thought I would share some of my favorite things in case you are still in need of ideas.

Of course, my favorite is this Autumn Spiced Rum Punch.  If you need an adult beverage, make this one it.  It is perfection.

I talked about my favorite Halloween traditions here...and without a doubt, we all look forward to spooooooky pizzas.  A simple and fun meal that all ages can enjoy (B and I were enjoying these looong before the kids came along).  Do it.

And then there were these cute treats I made for the kids school party last year, marshmallows on sticks dipped and decorated in colored white chocolate, pretzel rods dipped in the same with black licorice nails, and juice box mummies, simple wrapped in white trainer tape with googley eyes glued on.

Now, on to the less fun stuff.  What's for dinner....

 - Ham and Beans, Low-Fat Cornbread

 - Spiced Pork Chops, Mashed Sweet Potatoes, Roasted Balsamic Brussels Sprouts

 - Slow Cooker Pot Roast, Mashed Potatoes

 - Parmesan Pea Risotto, Salad

 - Chicken and Avocado Soup, Quesadillas

Hello...Is This Thing On??

Please forgive me for the looooonnnggg absence.  Consider it a mix of me needing a break and just being lazy.  Oh and on vacation.

I was fortunate to be able to join B on his work trip, meeting up in Germany then heading to Prague.  It was awesome.  I am also extremely lucky to have a mom who is willing and able to come and watch the kiddos while I go off, gallivanting around the globe (thanks Mommy!).

Germany was fun, the people are nice and the food is delicious.  As was the beer....

Look at me, enjoying this authentic German beer.

Prague was gorgeous and full of friendly people and old world charm.  And I was full of wine and foie gras.

Needless to say, I have been on vacation with my eating habits and my waistline has paid dearly for it.  I look forward to getting back to some healthier and cleaner eating (and being able to fit into my pants again!).