Its a cupcake...or is it?!?!

Yep, I'm opening with a picture. Isn't it beautiful? A cupcake with frosting and WAIT?!?! Is that bacon and chives?

Why yes my friend, it is. Things aren't always what they seem. I learned that from Aladdin.

Full disclosure, this isn't really a cupcake. Its a muffin. A quinoa muffin. I got the recipe from Martha Stewart and adapted it to make it less sweet. I omitted the raisins, only added 1/2 cup white sugar instead of brown sugar (I would use even less next time) and left out the vanilla. It makes a pretty dense, but delicious muffin.

For the "frosting" I mixed goat cheese and cream cheese (about half and half) in my food processor. It made a beautiful, creamy white frosting.

All that was left to do was sprinkle some chopped bacon and chives on there. I sat at the dinner table and patted myself on my back for quite a while last night. This turned out PERFECT. It was exactly what I was hoping for. A yummy muffin with the creamy, tart goat cheese frosting and the salty, crispy bacon on top. I made a potato and leek soup to go with it and let me tell you, we were all stuffed.

Oh, by the way, you could use just about whatever kind of not too sweet muffin you wanted to use. I think corn muffins would have been good too. I think I want to try and go even more savory next time and add some sauteed onions or something to the actual muffin.

Grandpa's Super Secret Fudge Recipe

I'm about to do something that would make my grandpa Jim turn over in his grave. I'm going to share his secret fudge recipe with you.

The story that I heard was that my grandpa got this recipe from a woman who bought the recipe from a rather famous candy company. I don't know how true this was. My grandpa also swore up and down that he saw a unicorn in the woods when he worked for the Forest Service. Regardless of where the recipe came from, this will be the best fudge you've ever tasted.

I know, you have a fudge recipe that you make every Christmas and everyone says "oooh, yum, fudge." but its not as good as this recipe. I promise.

The first thing that you'll need is a well seasoned cast iron skillet. I've never made it in anything else. Don't try. If you don't have a cast iron skillet, go buy one. Why don't you already have one anyways? Geez.

The second thing that you'll need to know is that you're basically making a molten lava glue that will burn the bejeezus out of you if you get it anywhere on you. So don't. Along those same lines, make sure any little children or animals that you have running around your house are tucked snugly in bed or wherever you choose to keep them. Just keep them out of your kitchen.

So here's what you'll need:

1 12 oz package of semi sweet chocolate chips- I always use nestle'
Just under 1 cup of evaporated milk, maybe a tablespoon and a half less than a cup
13 regular sized marshmallows
1 tsp vanilla
1 cube of unsalted butter
1 cup nuts (optional)
2 cups sugar

As you can see by the picture, I didn't add nuts. I really like to add pecans and my mom adds walnuts a lot of the time. I want to try adding macadamia nuts next time. I skipped it this time because we're taking this batch with us over to some friends' house for dinner and I didn't know if they liked nuts or not. Better safe than sorry!

So your first step is to cut your cube of butter into small pieces and put that into the mixing bowl (I use my stand mixer.) Add the chocolate chips and the vanilla to that bowl as well

In your cast iron skillet, mix the sugar and evaporated milk together with a wire whisk. Add the marshmallows and heat over a medium-low heat. Adjust the heat as everything is melting so your mixture doesn't bubble over and create a huge, sticky monster mess.

This is what the mixture will look like when the marshmallows have just melted. Keep stirring and cooking.

It should look more like this. I don't even own a candy thermometer so I couldn't tell you what the temperature of it should be but it should be the color of a perfectly toasted marshmallow and it should separate easily when you run your whisk through it. This step might take some practice. Getting it dark enough is the key to keeping the fudge from being gritty but you have to make sure it doesn't burn either. No pressure, right?

When your marshmallow mixture is the perfect color and consistency, you will, CAREFULLY, pour it into the mixing bowl with the chocolate chips, butter and vanilla. I'm going to stress this, you're basically pouring sticky lava into another bowl from a scorching hot skillet. Don't get any on you!

All that's left is to mix it all up. Keep mixing until it starts to set up and then, using a spatula, smooth it all into a parchment paper lined, square baking pan (this is the only part of the recipe I changed from Grandpa's version. He greased the pan with butter, but I didn't like the greasiness of it on the bottom.) If you got the marshmallow mixture to the perfect temp this should set up at room temperature. If it doesn't set up quickly, stick it in the fridge. I usually do that anyways because I can hardly wait to taste it.

Hopefully Grandpa won't come back and haunt me for sharing this with all of you...

Corn Chowder-Lame title, good soup

I went to TWO farmer's markets last week! Look at me, supporting local stuff. I like being able to get produce that is so fresh and sometimes organic. The knowledge that they'll only be around for several more weeks makes me sad. I feel like we got shorted on summer a little bit this year (I wonder where I can send my complaint form.)

At the first market, on Thursday, my big purchase was a box of peaches, which I managed (with help from my sis) to can yesterday. They are awesome peaches, which is good because it made 10 quarts.

At the market on Friday I got corn. Awesome corn. Its grown organically by a farm that is owned by a friend of mine from high school. She doesn't usually come to our market but her truck broke down on the way to one on Thursday and she had to get the produce to a market, so we lucked out and got her!

On a side note, organic corn on the cob is not for the faint of stomach, or more specifically, those afraid of worms. Luckily for me, I'm not really bothered by them. They're just little caterpillar looking guys and we even got a big green one that my daughter was very excited about. It lead to a conversation that went like this:

Her: Mom, do you like caterpillars?
Me: Yep
Her: Do you like daddy caterpillars?
Me: Yep
Her: Do you like mommy caterpillars?
Me: Yep
Her: Do you like baby caterpillars?
Me:...

OK, back to the subject. So what does one do with 10 ears of corn (besides eat 4 of them for dinner the night we got them)?

You make Corn Chowder! Duh
Its so easy and so yummy. I barely even messed up my kitchen. In fact, I COULD have cleaned up the little mess I made while the potatoes were cooking and had a clean kitchen by the time we sat down for dinner. It didn't happen, I had important things to do, like check facebook or something, but in theory I could have.

This chowder has so much flavor for a soup that took under an hour to make. I'm pretty sure the key is making it in my big, green cast iron pot. I love meals that you just keep tossing ingredients into one pot.

Definitely serve this with a big, crusty/chewy piece of sourdough bread.

Oh yea! I almost forgot. I added this all up and there are only about 200 calories a serving. SCORE!

Corn Chowder

6 slices turkey bacon, chopped

1 medium onion, chopped

2 cloves garlic, minced

6 ears of corn, kernels stripped from the cob

2-3 large yellow flesh potatoes, cubed

2 cups half and half

1 cup fat free milk

Seasoning salt to taste

Pepper to taste

Ground red pepper to taste

Makes 8 servings

1. Saute onion and bacon together in a large, cast iron pot. This only works if you use pre-cooked turkey bacon. If you use regular bacon, you'll have to do cook these separately.

2. When the bacon is cooked through and the onion is softened, add the garlic and cook for 30 seconds or until fragrant.

3. Add the corn and saute for a couple minutes until everything has mixed together. Make sure and scrape up that browned goodness on the bottom of the pan. 

4. Dump in your potatoes, milk and half and half and give it all a good stir.

5. Add the seasonings to taste and let the chowder simmer until the potatoes have softened completely and start to fall apart. I even took my potato masher to it just to speed up the thickening process. The chowder should have a thicker consistency.

6. Serve immediately with crusty french bread or sourdough.

Reinventing the wheel, or elbow, as it were...

Don't you love comfort food? That's a stupid question, I guess, because if you didn't love it, it wouldn't be comfort food. Well anyways, I don't think I've ever meet anyone who's said "I don't like Macaroni and Cheese." Well except for the instant stuff, but its not really the same thing, is it?

On the way home from Target (I insisted that we go tonight because I needed something essential for daily life, like vinegar or something, but really just wanted to get out of the house for a bit) I was thinking over what I had planned for dinner tonight. I knew Mac and Cheese was on the menu sometime soon as I had all the fixings for it but I wanted something different. Sometimes my Mac and Cheese ends up being a little like pasta nachos which isn't as good as it sounds. I grew with a pretty basic recipe that my mom would make (and we all loved!!!!) that was basically 1. Boil noodles 2. Put said noodles in a baking dish with Cheddar cheese and milk 3. Season to taste with salt and pepper 4. Turn your oven up as high as it will go and try to get it out before the smoke alarm goes off (sorry mom :)

Now don't get me wrong, we would all scarf down the stuff because it was delicious, but I wanted something different. I wanted creamy like Easy Mac but crunchy on top. I wanted the best of both worlds! And we got it!

It involves sauteing some onions and garlic in butter (I wonder how many recipes I can start like this...) and then making a sort of cheesy  Béchamel sauce with cheddar cheese, parmesan and this yummy Dubliner cheese. 


Now you're tasting your sauce and you're thinking, "What is this missing?" 

MUSTARD

And not just any mustard, this Harvest Course Ground mustard. My sister-in-law bought some for some salmon that she made and it thankfully, got left in my fridge. This was EXACTLY what the sauce needed. Along with a little bit of ground red pepper.


This all went in with the elbow pasta (which, by the way, was whole wheat because I'm , you know, healthy and stuff) it was topped with more shredded cheese to give it that melty top and then some panko bread crumbs and a few dollops of butter to make the bread crumbs all golden brown. This is what came out:

I should have taken a picture of the inside but I didn't have the patience. It was very creamy and not at all nacho like. 

For dessert I made these babies (well, I made them last night.) 

Just basic little sugar cookies iced with almond bark and sprinkles. Kind of an imitation Circus Animal cookie, which my husband LOVES. I'll be honest, I sort of like them too. 

NEW Macaroni and Cheese

Ingredients

1 box elbow pasta (whole wheat if you're into that sort of stuff)

3T Butter

1/4 minced onion

2t minced garlic (or more, I won't judge)

1T flour

1/2-1 C half and half or milk

1 T Harvest Course Ground Mustard

1/2 t ground red pepper

1 C shredded Cheddar

1/2 C Dubliner Cheese

1/4 C Parmesan Cheese

1/2 CPanko bread crumbs

Preheat oven to 400 degrees

1. Boil pasta according to box until its almost done. It will cook a little more in the oven. Drain and place in a large baking dish.

2. Shred all the cheese and mix it together in a large bowl.

3. Saute onions in 1 T butter until translucent and then add the garlic, saute for 30 seconds or until the garlic is fragrant.

4. Add 1 T butter and let it foam. After that subsides, whisk in the flour and cook until it browns up a little.

5. Whisk in the milk, mustard and red pepper and then season to taste with salt and pepper. Let this thicken up a little.

6. Add all but about a handful of the shredded cheese to your bechamel sauce and stir until its creamy and thick.

7. Pour sauce over pasta in baking dish and stir until its all combined. Sprinkle remaining cheese over the top and then sprinkle the bread crumbs over the top. Place thin slices of the remaining tablespoon of butter over the bread crumbs

8. Bake in preheated oven for 15 min or until top is golden brown. Serve immediately.