It's time for a PAW-TAY!

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Today is a celebration. My Ruby is now 13 years old! Instead of a Sunday dinner post, I am sharing one of her favorite homemade treats. Cream cheese, pumpkin purée, and nut butter gets a paws up from her.

Tips:

Cream Cheese- I use reduced-fat cream cheese for dog treats.

Pumpkin Purée- I use canned or my Homemade Pumpkin Purée.

Nut Butter- I use any all-natural (no salt or sugar added) nut butter that I have on hand.

Here are some other homemade dog treats that are canine-tested and approved!

Homemade Peanut Butter and Banana Pupcakes

Homemade Peanut Butter and Pumpkin Dog Treats

Sunday Dinner

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Radish Butter on Baguette Croutons

Standing Prime Rib Roast au Jus

Roasted Carrots 

Smashed Potatoes with Herbs

Strawberry Mousse with Frozen Strawberries

How frustrating is it when you plan a dessert for your menu and then go to the store with a list only to find that the main ingredient on your list is  not up to perfect produce standards? Well, it is frustrating indeed, but I am so thankful to have an alternate version of the dessert that highlights the flavor of the ingredient in...wait for it... frozen form.  And as you can see from the photos, that ingredient is strawberries.  The bonus of using frozen strawberries is that they are already cleaned and hulled, so less work for me. Thumbs up! 

The strained juices from the thawed berries are cooked, therefore concentrating that beautiful strawberry flavor.  Seriously, one would never know that frozen berries were used in lieu of fresh berries for this dessert. A few extra ingredients and a couple of hours to chill and your first spoonful will have you dreaming of strawberry fields.

The only thing sweeter than this dessert is my mother.  Happy Mother's Day to my ma and to all of you moms and motherly caregivers 💐🍓, 

Peanut Butter and Banana Pupcakes

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Yesterday was a special day in this house.  Black Lab #4, my Ruby, turned 10! When your a dog in this house and you make it to 10 years of age, that calls for a celebration! And if you know me personally, you'll know that one of my favorite ways to celebrate a birthday is with cupcakes! So, PUPcakes it was.

These are so easy to make and you probably have all the ingredients on hand.  For the cake I used a super-ripe mashed banana and some applesauce as the base of the wet ingredients.  If you don't have one of those ingredients, pumpkin purée or smoother puréed fruit would be fine. You might even stroll down the baby food isle. (I really don't think your doggers will be too picky.)  The frosting is simple a 1:1 ration of cream cheese and peanut butter (I just used traditional peanut butter, not the natural or organic).  I don't know one dog that doesn't like peanut butter.  As for the garnish, it's just Milkbones and finely chopped bacon because I felt like getting fancy and let's face it, even in the dog world, bacon makes everything better.  

Now, I made these treats for my dogs, but really, there isn't anything in the cake that a human couldn't eat outside of any allergies.  In fact, when my husband walked in he saw them on the table and asked if he could eat one.  I said sure, but you might want to take off the Milkbone first😂.

There was a lot of smelling and drooling as I was making these, but if they could speak, I think they would say the wait was worth it!

Happy Birthday, Rubes!!

Rumchata Cheesecake

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Last week I was surfing the web for something new, festive and sweet to end our Get me out of the cold themed menu and with that, tropical beaches and poolside cocktails came to mind. I stumbled on a few contenders, but this one ultimately won because, well, I have never tasted RumChata before and I was intrigued.  What's not to like about a little booze, cream and spices in a luscious creamy dessert?  

As usual, I do have to talk about and point out a few things in the recipe. First up, the crust. The original recipe called for a certain cinnamon toast cereal which is not something I keep in my pantry.  I like a more traditional graham cracker crust for cheesecakes, so I thought I would go with tradition and add a little bit of cinnamon to the mixture. Well, let me tell you that when I was at the store, I strolled down the cereal isle out of curiosity and low and behold there was a new kid on the block; CinnaGraham Toast Crunch Cereal™. I could not believe it! I don't buy sugary cereals like that, but I decide to make an exception and I am glad I did.

The original recipe also called for a sour cream topping and a caramel drizzle, but I opted for a cinnamon sugar shake all over, a homemade caramel sauce (because I had some in the refrigerator but store bought can be used) and a lightly sweetened whipped cream that I used to pipe rosettes around the finished cake. All of these made for a beautiful presentation and certainly added to the taste!  After his first bite, my husband declared this to be one incredible cheesecake!

Sunday Dinner

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Mushroom, Cheddar and Herb Mini Phyllo Tarts

Roasted Beef Tenderloin

Béarnaise Sauce

Frites

Green Salad

Pumpkin Cheesecake Bars

Sometimes people ask me how I am going to decide on what to have for dinner. Well, whether it's a weeknight dinner or a Sunday dinner, it usually depends on the season and the weather.  Sometimes, it's because I am in the mood, had a craving or I just feel like it. And then there are meals where the refrigerator or freezer decide for me, like tonight's menu.

I was actually in the mood for lasagna, but I needed to clear some space in the freezer before I make lasagna. (I make two batches; one to eat and one to freeze.) You'd think I would have enough freezer space since I have three freezers! Anyways, I decided to take out a beautiful beef tenderloin to free up some shelf space. As far as the deciding factor to the other components tonight, I just felt like it. And seeing how some of you might be looking for a last minute recipe for the turkey day dessert table, I thought I would share this recipe today. 

These aren't just good, they are super good! In fact, other than using extra large eggs instead of large eggs, I didn't change any ingredients or measurements. Buuuttt, I did change the technique. The original recipe suggested making the filling in a stand mixer, but I already had out my food processor to make the graham cracker crust. So, I just cleaned and dried the food processor while the crust was cooling. Less messy dishes make me a happy cooker and I think it'll make you happy too. 

*Wait a minute...Sometimes blogging is like going to the grocery store; I am always forgetting something!

Another thing I changed was the portion size.  The original said this made 24 bars and that would be the perfect size for a mini dessert buffet, but I like a more substantial bar, so I cut them into 12 squares; hence the 12-24 squares/bars. And lastly, since I serve them as a fork and plate dessert instead of a hand-held, I spoon a nice dollop of sweetened whipped cream on top. I find it necessary😋.  Happy Sunday!

Sunday Dinner eight years ago

Sunday Dinner nine years ago

Sunday Dinner ten years ago

Sunday Dinner eleven years ago

Frozen White Chocolate Cream Cheese Bars with Blackberry Swirl

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Remember when I said that I was playing around with some new recipes this past Sunday?  Well, let me introduce to you the newest recipe that I am adding to my (quite extensive) dessert caché, Frozen White Chocolate Cream Cheese Bars with Blackberry Swirl.

I call these "Frozen" because they really need to be served almost right from the freezer.  Otherwise they will become too soft.  The combination of chocolate wafers, white chocolate and cream cheese lend a flavor profile that will have your tastebuds thinking about that classic, four-letter sandwich cookie. You know, the one you either twist to eat the filling or dip in milk to eat.

The original recipe called for 1/4 cup of blackberry purée.  I don't know about you, but that is not something that I keep on hand.  Blackberries in the garden or store? Yes.  Blackberry purée in the fridge? No.  So, I adapted the recipe to make up for that.  If you are wondering about using blackberry jam, I wouldn't recommend in doing so.  It would make the bars overly sweet.  

They are beautiful to serve on a plate garnished with fresh berries and mint leaves (I used chocolate mint from my garden) or you could do as my husband does and just open the freezer drawer, pick one up and eat it out of your hand.  Either way, you will enjoy them.  Happy cooking!

Raspberry Cream Cheese Brownies

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Whassup?!  Yep, I'm still here.  I just got a case of the blogging blues and I have been thoroughly enjoying summer with my family.  For the first time in almost four years, I have taken more pictures of my kids than food!  I do thank you for the comments and concerns about my whereabouts. I promise I will get back into a regular posting schedule again soon.  Maybe when the kids are out of the house by 7:35 am instead of waking up at 9:00 am (wait-- 10:45 am for the teenagers) and saying-- "Mom, what are we going to do today?"

A few Sundays back, I had every good intention of sharing this recipe.  It was a beautiful day and I had raspberries ready to be picked in the garden (which influenced my choice of dessert for the evening).  I cooked and photographed the brownies, edited the image, wrote up the Sunday dinner menu, and even got as far as typing half the recipe.  Then my husband walks in and says-- "How 'bout we get out of here, go toss back a few and eats some hot wings while we watch the World Cup?"  See, it's not all my fault that I have been incognito.  There are just too many distractions around here;)  

Anyways, here is a little something sweet for you to enjoy while I dust off the cobwebs.  Don't think I need to say much about raspberries, cream cheese, and chocolate other than-- "To die for!"

Orange Sweet Rolls with Cream Cheese Icing

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If you are a long time reader, you know that I have a warm spot in my heart for Sunday dinners. They are something that I sometimes plan all week for and that we all really look forward too.  But what I don't write that much about is our Sunday breakfast menu.  I like to start the day off with a big meal to fill our bellies and then spend the rest of the day playing, doing chores, and being lazy (yeah right) until 5 o'clock "apps" time rolls around.  

We enjoy the usual suspects like pancakes, waffles, and french toast.  But one of our favorites is soft scrambled eggs with chives, fresh fruit, and some kind of sweet baked good, like coffee cake, muffins, or in this case...orange sweet rolls with cream cheese icing.  If you are a fan of big, buttery cinnamon rolls slathered with cream cheese icing and love the flavor of orange marmalade, then..."say hello to my little friend."  In fact, my husband actually prefers these over cinnamon rolls.

These are simply an enriched white bread dough that I enrich even further buy adding an egg and some potato flour to keep the dough soft and tender.  The filling is just orange marmalade with a bit of ground ginger.  Some orange marmalades can be on the bitter side, so I mix in a little light brown sugar to counteract that (and it adds to the gooey, sticky goodness-- nothing wrong with that).

You can certainly make these the morning of, but who really wants to wake up three hours before breakfast is served?? I can think of better things to do than drink coffee while watching the chemical reaction of yeast.  And that would be sleeping in for this gal!  So to make sure I get a full night's worth of beauty sleep☺, I make the rolls the night before and let them "cold rise" in the refrigerator overnight.  While the oven is preheating the next morning, I take the rolls out and let them come to room temperature.  Meanwhile, I can get all the other components for breakfast ready.

Once baked, I bring them warm to the table and let everyone frost their own roll. The recipe makes eight rolls and there are five of us, so I save the remaining three for a quick weekday breakfast and keep the frosting in the refrigerator.  (Note-- keep the frosting in the back of the refrigerator where you are less likely to see it.  This stuff is dangerous!)

Leek, Cheddar and Guinness Dip

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St. Patrick's Day has come and gone, but that is no reason to put away your stout glasses for another year.  We enjoyed this as an appetizer this past Sunday as part of our toast to the Irish and man, oh man was it a hit.  In fact, my husband and children threw their hands down and had to walk out of the room to compose themselves before returning for another round.

Onions, cheese, and beer? SOLD! But not just any onion.  Sweet spring leeks are the star in this spread.  The original recipe called for Neufchatel cream cheese, but I am not a big fan of that flavor. You know what they say-- "where there is fat there is flavor"☺.  I also added a little mustard and Worcestershire to balance the richness of the dish.  A garnish of parsley provides some freshness and color as well.

I served this with rye crackers, but you could use toast points or pumpernickel bread as well.  And in case you have any leftovers (I highly doubt it, but we did since there are only five of us), it is delicious when spread on the Guinness Caraway Rye bread with thinly sliced leftover corned beef.  Just sayin'.

Chocolate-Peanut Butter Cheesecake

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After a big Sunday dinner, my children and husband usually take the sweet and savory leftovers on Monday for their school/work lunches.  And this Monday happened to be one of those times.  So as I am strolling through the isles of a certain super store at lunch time on Monday, I get this text from my husband--  "Should do a reality show.  Put pieces of that cheesecake in front of  people in the middle of a diet regimen.  Film their anguish for cheap laughs."  I snickered out loud and responded, "That's too funny!"  He then sent another text--  "Damn good cheesecake. Best I've ever had."  I can't argue with that.

I don't think I need to sell you on the combination of peanut butter and chocolate.  But as for the texture, cheesecake can be hit or miss.  Dry and over cooked-- miss.  It's almost tough to eat at that point.  This here beauty-- bullseye!  I don't know if it is the creamy peanut butter addition to the filling or the eggs to cream cheese ratio, but it is hands down the smoothest, creamiest cheesecake that I have ever put in my mouth!  

Unlike the more traditional graham cracker crust, this recipe uses store bought peanut butter-filled sandwich cookies.  I used the popular store-bought variety Nutter-Butters, but since it is Girl Scout cookie distributing time, I can't see why you couldn't use up some of those Do-Si-Dos.  Better to put them to good use rather then have them laying around tempting you.  Wait... then you'll have this cheesecake laying around tempting you!  Dilemmas...

Chocolate-Espresso Cream Cheese Frosted Brownies

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That's it.  I have had it with winter!! With almost 60-inches of snow and relentless sub-zero temperatures, I am starting to feel like Jack Nicholson's character in The Shining.  Redrum Old Man Winter, redrum!  But rather than hit the bottle like Jack, I'll hit the butter and bake so I can share some sugah with my loved ones.  Having said that, I might just put a wee bit of the good stuff in my baked goods☺.

The original recipe called for bittersweet chocolate, but I almost always opt for semisweet instead.  I guess you could say that I have a sweet tooth.  An entire tablespoon of espresso powder is used in the batter, so these are a really great afternoon pick me up.  And the cream cheese frosting?  That's where my inner Jack Torrance comes in to play with a kick of Kahlùa for an added coffee flavor.  Chocolate, coffee, cream cheese, and a little bit of the good stuff--- "Heeeere's Johnny!"

Magnolias Cream Cheese Butter

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Some of you may recall that I vacationed with my children in Charleston, South Carolina over spring break.  It was an overdue trip to see my parents' new home, visit with their friends, and get lost in all that the city of Charleston has to offer.  One of those offerings is the restaurant/foodie scene.  From a fine dining establishment like Husk to a low country seafood shack like the SeeWee Cafe, there is something for everyone.  

Years ago, my Aunt gave me a copy of Magnolias (another popular Charleston restaurant) cookbook, which I have used (coconut cream pie anyone?) and loved.  So naturally, it was on my to-do list.  Mom and Dad graciously went ahead and made reservations for lunch.  And a lovely lunch it was, starting with a warm and crusty loaf of sourdough with a side of cream cheese butter. What?? Why have I never thought about a cream cheese/butter combo?  Creamy butter and tangy cream cheese seasoned with fresh lemon juice and a little parsley spread on warm sourdough is a simple and heavenly nosh.  It was definitely something that had to be recreated for my own kitchen. 

Luckily my mother had all the ingredients on hand for me to experiment and whip up a batch.  Adjustment here, taste there, and a bit more salt... bingo!  It works well slathered on a tea sandwich, enjoyed with lox and bagels, or simply schmeared on warm bread.  This is bread and butter on a whole new level.

Pumpkin Cream Cheese Coffee Cake

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I know many people are in a mad search for Thanksgiving recipes about this time, but I simply must share another pumpkin baked good before we all give thanks.  And thankful you will be when you give this recipe a go (Nice segue!). This is a simple-to-put-together cake batter (no stand mixer needed) swirled with a cream cheese filling and sprinkled with a sweet coconut pecan topping.  It is moist, creamy, and has a little crunch from the topping.  

In lieu of ground cinnamon in the batter, I like to use some pumpkin pie spice for a bit more essence.  I like the combo of pecans and coconut, but walnuts would also be a nice pairing.  Heavy on the pumpkin purée and light on the oil (only 1/4 cup), this makes for a nice breakfast treat that is easier on the waistline--something we all can appreciate with the upcoming holiday gluttony.  As good as it is room temperature or barely warm for breakfast, it is also good after dinner with a nice cup of tea.  *Secret*-- I have been known to sneak a slice or two cold from the refrigerator.  Only my dogs have known that... up 'til now.

Other pumpkin baked goods you might enjoy...

Spiced Pumpkin Muffins

Spiced Pumpkin Bagels

Pumpkin Yeast Bread (makes for a superb leftover turkey sandwich)

Pumpkin Cake with Orange-Cream Cheese Frosting

Double Ginger Pumpkin Roll

Pumpkin Banana Bread

Pumpkin Cream Cheese Truffles (o.k. not a baked good, but certainly a must make)

Spiced Pumpkin Rice Crispy Treats (again not a baked good, but another must make)

Baked Pumpkin Doughnuts

Caramel Apple Cheesecake Bars with Streusel Topping

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Have you ever had something so awesome that you didn't want to share it with anybody?  Scratch that.  Have you ever had something so awesome that you had to share it with your neighbors because you knew you would polish off the whole thing all by yourself?  These bars are the dessert that would be served on the last train to Awesome Town.  Seriously, re-read the name of these.  Caramel Apple- check,  Cheesecake Bars- check, Streusel Topping- check!  I really wish I could take credit for these, but I can't.  So I am sending a big thank you to the queen of butter herself, Ms. Paula Deen. Once you make these bars, you will do the same.  I did add some salt to the crust and the streusel.  And since I like a little citrus with my fruit desserts, I added a little bit of lemon juice to the apples.  Oh, and for the caramel... a generous drizzle of the caramel sauce cockaigne.  These bars are bananas, or should I say apples☺? Let's just say they are crazy, crazy good!

Sunday Dinner

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Shrimp Beignets with Dipping Sauce

Hickory Smoked Barbecue Chicken

Creamed Corn

Green Salad with Blue Cheese Vinaigrette (no apples)

Sliced Garden Tomatoes

Buttermilk Biscuits

Icebox Oreo Cheesecake

Two institutions of American food turned 100 years old in 2012.  Julia Child's 100th birthday, which she missed seeing by only eight years, was just this past week.  The Oreo celebrated its century on the food scene this past Spring.  I have been waiting for an excuse to make this cake ever since, but no viable excuse presented itself.  So I just made it because it was there.  

Unlike a regular cheesecake that is baked, this recipe uses a pudding mixture made from milk, yolks, flour, and white chocolate to stabilize the cream cheese and give it that cheesecake-like texture.  Broken Oreos are layered between the cream cheese mixture for more Oreo flavor.  Just before serving, I like to top it off with a garnish of lightly sweetened whipped cream rosettes and mini-Oreos.  The mini cookies showcase the flavor tucked inside and the whipped cream adds another element of creamy goodness.  This no-bake recipe is an excellent choice for a summer dessert.

Sunday Dinner one year ago

Homemade Light "Boursin" Garlic and Herb Cheese

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When I post my Sunday dinner menus, I feature one recipe with the promise to share the other recipes in the future.  But in some cases, I share the remaining menu recipes immediately following for two reasons-- 1. It might be some time before I make the items on the menu again and 2. A heavy amount of reader requests via comment or e-mail.  The latter was the case this time.

I am sure many of you are familiar with that tasty garlic and herb cheese in the market.  Me...big fan.  You should also know that when I have an opportunity to make a store bought good from scratch, I go for it.  The only problem with that is that it is really hard to go back.  There is just no comparison in taste and texture when it is homemade--as is the case with this cheese.  Most of you probably already have the ingredients on hand and the spread comes together in a flash.  Make it ahead of time (bonus) for the flavors to meld, then spread it on baguettes, crackers, crudites, or use it in your favorite recipe, like this frittata.  This Sunday I piped rosettes of this cheese onto cucumber rounds for a tasty appetizer.  If you do serve it this way, make sure you pat the cut surface of the cucumber dry with a paper towel in order for the cheese to stay put.  Set them out on a tray for your guests and watch them disappear.

Sunday Dinner

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Pimento Cheese and Cornbread Crostini

Homemade Refrigerator Pickles

Hickory Smoked Beef Brisket

Tangy Apple-Cabbage Salad with Blue Cheese

Creamed Corn

White Bread

Strawberry Cream Cheese Crumble Tart

Happy Father's Day to all the dads out there.  The dad in this house suggested most of this menu, including the dessert.  This tart is a great way to round out a satisfying meal on a beautiful June day.  It has the tangy flavor of cream cheese and the sweetness of ripe strawberries right in the middle of their season.  The crumb layer offers a texture that is just the right amount of sweet crunch to compliment the filling.  The real problem I have is keeping the man of the day from gorging too much on the brisket so he can truly enjoy dessert☺.

Sunday Dinner one year ago

Baked Cheese Blintzes with Fresh Blueberry Sauce

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Raise your hand if you love Ina Garten.  My hand is raised.  She loves her husband deeply, she loves to entertain family and friends with simplicity and style, and her recipes are wonderful!  One of Ina's favorite meals to host is breakfast/brunch.   With Mother's Day brunch menus on many of your minds, I wanted to share a stress-free recipe for a gathering of people.  

Making pancakes and eggs for a family of five is something I enjoy on a regular basis, but who wants to get up in the morning and start being a short order cook for a crowd of people?  Not Ina and certainly not me.  Here is a recipe of hers that includes all the flavors of a traditional cheese blintz without the fuss of making individual rolled blintzes.  Wanting to stick with a more traditional cheese filling, I used cottage cheese and cream cheese in lieu of the ricotta and mascarpone.  To make sure the filling is extra smooth and creamy, I run it through the food processor. This also cuts back on extra dirty bowls and spoons, making cleanup even faster *bonus*.  You can certainly serve the baked blintz with any fruit topping of your choice, but I highly recommend the fresh blueberry sauce.  I even make a little extra to serve over ice cream or yogurt.

Margarita Cream Cake

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Normally I like to end the week with something sweet, but after enjoying this dessert this past Sunday, I wanted to share this cream cake with you ASAP.  If there are any of you who will be hosting a Cinco de Mayo fiesta this weekend, you are looking at a cake with the potential to bring the house down.  And it is not as hard to make as it looks.

This cake covers a lot of territory.  Taste?  The tang of the cream cheese is joined by flaky coconut, a tropical note of lime, and, yep, the terrific twin terrors of tequila and triple sec!  The texture is of three levels.  The luscious, creamy body of the cake is topped with a shimmering disc of margarita flavored gelatin.  The cake rests on a crunchy crust that names crushed pretzels as its main ingredient.  It is a yummy stand-in for the salty rim of the traditional cocktail.

Finally, the presentation intrigues the eye and the tongue, making refusal of at least a bite slice virtually impossible.  Now you can have your drink and eat it too!

Sunday Dinner

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Goat Cheese Truffles

Pot au Feu

Parslied Potatoes

Country Bread

Chocolate Paris-Brest

I should be having a meal like this after a long day of skiing, snow sledding, or even shoveling out of the blizzard that we had about this time last year.  But unfortunately, there is not a trace of the white stuff on the ground, in the air, or in the seven day forecast  (did I just write that is unfortunate that there is no snow?!).  I suppose a long walk in the woods will have to do to work up my appetite before our Sunday dinner.

These savory truffles are a variation of the Gorgonzola Truffles that I shared a while back.  Goat cheese, cream cheese, and a little seasoning are rolled into chopped pistachios for a tasty starter.  I particularly like this appetizer during the winter time when we are snacking on dried fruits and nuts.  They are wonderful paired with dried figs, dates, and apricots. But my favorite way to enjoy them is smashed on a cracker with a good schmear of fig preserves.  Creamy, crunchy, savory, and sweet-- it's all there!

Sunday Dinner one year ago