Author Archives: Anne

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About Anne

Family: my wonderful husband, Adam, and our amazing little girl, Isla Dwelling: a small Cape Cod in the suburbs Real job: Human Resources Coordinator and Office Manager for DeskArmor, LLC. Homemaker tip: Even the simplest food can look elegant if you serve it properly. Presenting food on adorable platters is an easy way to impress guests. I am ashamed to admit that: I have never used a lawn mower. (I am blessed with a husband who takes pride in his yard) Three foods I can’t live without: cheese, olive oil, and chicken fingers Most important lesson learned: being a mom is the hardest job you’ll ever love One thing I am afraid of running out of: Clorox anywhere spray…and diapers
by | December 22, 2010 · 9:23 am

Orange, Cranberry and Chocolate Chip Cookies

If you are anything like me, then most of the cookies you made for the holidays have already been eaten by your family and you are now wondering what you will offer your guests.  Time to whip up another batch of cookies!  I honestly  need to hide these orange, cranberry and chocolate chip cookies from my husband or he will eat them all in one day.  The hint of orange is subtle, but works perfectly with the cranberries and chocolate.  They are a great addition to any cookie platter.

Orange, Cranberry and Chocolate Chip Cookies

2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
1 cup white sugar
1 egg
2-3 tsp orange zest
1/2 cup dried cranberries
1/2 cup mini chocolate chips

Preheat oven to 350 degrees.  Mix the flour, baking soda, baking powder and salt in a small bowl.

In a large bowl cream butter and sugar together for about 2 minutes or until well combined.  Next beat in egg and orange zest.  Slowly add the flour mixture until fully incorporated.  Finally, add the chocolate chips and cranberries.

Drop the dough onto a cookie sheet into tablespoon sized balls.  Bake for 9 – 12 minutes.

Don’t forget to save some for your guests!

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by | December 15, 2010 · 8:36 am

Cranberry and Toasted Pecan Cheese Ball

It is the time of the year when holiday parties are in high demand and we are all finding ourselves asking, “what can I bring?”  This cheese ball recipe might just be the perfect appetizer.  You can whip it up in no time and it is very easy to transport.  Best of all, you can make it ahead of time so you are not rushing out the door.


Cranberry and Toasted Pecan Cheese Ball

1, 8 oz brick of cream cheese, softened
1, 4 oz log of goat cheese
3/4 cup sweetened, dried cranberries, chopped
1 cup pecans, shelled

Preheat your oven to 325 degrees.  Place pecans on a baking sheet and cook about 3-6 minutes or until aromatic.  Watch carefully, as they tend to burn once they really start cooking. Take them out of the oven and let cool.

In a large bowl, mix softened cream cheese and goat cheese until smooth.  Add chopped cranberries and mix until well combined.  Take mixture of of the bowl and, with your hands, shape into a large ball.  Cover and refrigerate for about an hour.

Once pecans are cooled, run your knife through them until they are coarsely chopped.  When the cheese ball is done chilling, unwrap it and roll in the chopped pecans, being sure to coat the entire ball.

Wrap and refrigerate until you are ready to serve.  I served mine with whole grain crackers.

The dried cranberries make this recipe slightly sweet.  If you are looking for more of a savory flavor, try adding some fresh chopped herbs or a squeeze of lemon juice to offset the sweetness of the cranberries.  Don’t like pecans? Try walnuts or pine nuts instead or swap Gorgonzola for the Goat Cheese.   Go ahead and get creative with this recipe and let us know what combination you like the best!

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by | December 9, 2010 · 8:29 am

{Traditional} Chocolate Crinkle Cookies

These cookies are a holiday staple at my house.  They taste like little brownies rolled in powdered sugar.  The best part is they are really easy to make and look impressive!

Chocolate Crinkle Cookies

1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp salt
8 Tbsp (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
2 eggs
1/2 tsp. vanilla extract
Powdered Sugar for coating dough, about 1/2 cup

Preheat oven to 350 degrees.  In a small bowl, mix flour, cocoa, baking powder and salt.  Set aside.

In a large bowl, cream butter and sugar together for about 3 minutes or until creamy.  Add the eggs and vanilla and mix until blended.  Finally, add the flour mixture, a little at a time, until fully incorporated.

Using a tablespoon, scoop out dough and roll into a ball.  Roll the ball in the powdered sugar until fully coated.  Place on a cookie sheet about 2 inches apart. Bake cookies 10-12 minutes or until they are puffed and begin to crackle.  Cook completely.

This recipe makes about 24 cookies and was adapted from Williams Sonoma.

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by | December 8, 2010 · 8:33 am

{Fancy}Valencia Delights

These cookies combine two of my favorite flavors, chocolate and orange.  The delicate sugar cookie with a hit of orange is made indulgent by dipping it into a chocolate glaze.

Valencia Delights

Cookies:
3/4 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
1 tsp baking powder
3/4 tsp salt
2 cups flour
2 Tbsp grated orange peel

1/3 cup sugar – to roll dough in

Chocolate Glaze
1 cup semi sweet chocolate pieces
1/4 cup butter
3 tablespoons light corn syrup

Beat butter until smooth. Add sugar and beat until combined. Beat in egg, vanilla, baking powder, salt and vanilla. Mix in the flour and orange peel until well combined.

Roll dough into 1 inch balls and roll in the sugar. Place 2 inches apart on cookie sheet. Using the bottom of a round coffee cup or glass, press down on each dough ball to flatten until the dough is about 1/4 inch thick.

Bake at 375 for about 7 minutes or until the edges just begin to brown. Transfer to a wire rack and cool. While the cookies cool, make the chocolate glaze. Combine the chocolate, butter and corn syrup in a small sauce pan. Heat over low heat, stirring constantly until smooth. Remove from heat.

Dip the cooled cookies into the chocolate glaze. Place on wax paper and refrigerate until chocolate is set, about 15 minutes. Store covered, at room temperature between pieces of wax paper.

Recipe adapted from Midwest Living.

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by | November 24, 2010 · 8:11 am

Turkey Pot Pie

After Thanksgiving, everyone is asking themselves the same question:  What in the world are we going to do with all of this turkey?

One of my favorite post-Thanksgiving dishes is a turkey pot pie.  It is the perfect way to use up leftovers.  This quick and easy recipe from pillsbury can be thrown together in less than 10 minutes and has a real homemade taste.

Turkey Pot Pie
2 cups diced cooked turkey breast
2 cups refrigerated cooked diced potatoes with onions (found in the refrigeration section)
2 cups frozen mixed vegetables
1 4.5 oz jar sliced mushrooms, drained
1/2 cup sour cream
1 jar (12 oz) turkey gravy
1/4 teaspoon dried sage leaves
1 refrigerated pie crust

Heat oven to 375°F. Spray pie plate with cooking spray. In large bowl, mix turkey, potatoes, frozen vegetables, mushrooms, sour cream, gravy and sage.  Pour mixture into casserole. Place pie crust on top and crimp the edges. Bake about 1 hour 15 minutes or until crust is golden brown and edges are bubbly.  Place foil around the edges if crust begins to brown too quickly.

Happy Thanksgiving!

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by | November 17, 2010 · 8:43 am

Braised Brussels Sprouts with Bacon

Our Virtual Thanksgiving Potluck is in full swing!  Today I am so excited to share a recipe from Alison Sherwood who gives Brussels sprouts a new, and delicious, twist!

Alison is a multimedia producer and blogger for the Milwaukee Journal Sentinel. Her blog, Post-College Kitchen, is all about trying new foods and cooking techniques, and saving time and money in the kitchen.

Favorite Thanksgiving Dish or Tradition? I love stuffing! If that were all I ate on Thanksgiving, I’d still be satisfied.

Pumpkin Pie or Apple Pie? Apple Pie for me. I like my pie sweet and gooey! I did try making a pumpkin pie last Thanksgiving, but realized (after it was being served) that I had forgotten to add the sugar. Whoops! I may have to take a second shot at it this year!

Cooking mantra? “It’s worth a try.” There isn’t much I wouldn’t at least try making once.

What are you thankful for this year? I am thankful that I can run again after spending the first part of the year injured. I like to balance my time in the kitchen with time being active.

Braised Brussels Sprouts with Bacon
Makes about 6 servings

3 slices bacon
1 large yellow or white onion, thinly sliced
3 tablespoons butter, divided
2 slices whole wheat sandwich bread, or whatever bread you have
1/2 teaspoon salt
2 pounds Brussels sprouts
1 cup white wine
1/4 teaspoon black pepper

Cook the bacon in a large skillet over low heat, turning often until bacon is crispy. Remove from pan, but leave drippings. Drain bacon on paper towel, crumble by hand or in food processor and set aside.

Add the sliced onion to the pan and sauté over medium-high heat for about 3 minutes or until browned. Melt 1 tablespoon of butter in the pan, reduce the heat to low and continue to cook the onions for about 20 minutes, or until caramelized. Meanwhile, process the bread in a food processor until it is chopped into breadcrumbs. Wash the Brussels sprouts and slice the ends off (about 1/8 inch). Remove any wilted or loose leaves and slice in half from top to bottom.

When onions are done, remove from the pan and set aside. Melt the remaining 2 tablespoons of butter over medium-high heat and add the breadcrumbs and 1/4 teaspoon salt. Toast, stirring constantly, about 2 minutes or until breadcrumbs are browned. Remove from the pan and combine with the bacon crumbles.

Add the Brussels sprouts to the pan and cook for a minute before adding 1 cup of white wine and bringing to a boil. Stir the Brussels sprouts, reduce heat to medium and cover loosely with aluminum foil. Cook for about 8 minutes, or until Brussels sprouts are tender. Stir in the caramelized onions, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Transfer Brussels sprouts to a baking dish rubbed with butter or sprayed with cooking spray. Top with bacon and breadcrumb mixture and broil about 4 minutes, or until heated through.

Note: You can cook the bacon, caramelize the onions and braise the Brussels sprouts a day ahead, then simply toast the breadcrumbs, assemble and heat in the oven on Thanksgiving.

recipe adapted from Cooking Light

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by | November 10, 2010 · 8:21 am

Apple and Cranberry Stuffing

Everyone has that one special dish they look forward to seeing on their plate at Thanksgiving.  Mine is the perfect stuffing.  In fact, I would be perfectly content eating an entire plate of this holiday favorite.

This recipe has everything I think a good stuffing should have.  The addition of the sage, cloves and thyme make it incredibly fragrant and the diced apples and dried cranberries add the perfect paring of sweet and savory.


Apple and Cranberry Stuffing

1 stick unsalted butter
1 cup diced celery
1 diced yellow onion
3 large green apples, diced with the skin on
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. ground black pepper
1 tsp. dried sage
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. dried thyme
1/2 cup dried cranberries
16 oz. bag of herbed stuffing bread
2, 14 oz. cans chicken or vegetable broth

Melt butter in a large skillet over medium heat. Saute celery and onions about 8 minutes or until they turn translucent. Core and dice apples.

In a large bowl, combine the onion and celery mixture, apples, nutmeg, salt, pepper, sage, cloves, thyme and cinnamon. Lastly, stir in the cranberries and the stuffing bread. Add broth and stir until bread is evenly moistened.

Transfer stuffing mixture to a large baking dish and bake at 350° for 35 minutes. Stir well and serve warm.

This dish will make you whole house smell wonderful.

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by | November 3, 2010 · 8:53 am

Creating a Mom Cave

I have always referred to our basement as the man cave. It is a place where my husband goes when he needs a break, to hang out with his buddies or to watch a game.  I recently heard the term “mom cave” and I was instantly intrigued. What is a mom cave? I want one!

Turns out a mom cave is a relatively new trend giving women, not just moms, a place to regroup, get organized or even (gasp) relax.  It is essentially a prettier version of your typical home office.  While women have been designing spaces for themselves for many years, Elaine Griffin, one of the Top 100 Designers named by House Beautiful, gave it a catchy name and reinvented the concept. Mom caves can come in many shapes and sizes and it turns out creating one can be quite easy. They can be a transformed extra bedroom that never gets used, a little nook hidden under your stairs or simply the far corner of your bedroom.

Here is some inspiration for creating a space in your home that is just for you.

Photo courtesy of centsational girl

Photo courtesy of Three Men and a Lady

Photo courtesy of Young House Love

Photo courtesy of HomeGoods

Photo courtesy of The Life Styled

Photo courtesy of The Container Store

I have this very awkward wall at the end of my upstairs hallway that is too big to leave bare, but too small to turn into a room.  I am starting to think it is the perfect spot for my mom cave.

Step 1:  Find the perfect wall color.  Have any suggestions for paint colors that your currently loving?

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by | October 27, 2010 · 8:26 am

{Chili Week} Traditional Beef and Bean Chili

I love experimenting with recipes, but sometimes a tried and true standard is the best. This is my mother-in-law’s chili recipe that came with her slow cooker back in 1980! Thirty years later, it is still her go-to recipe.

Traditional Beef and Bean Chili

2 lbs. ground chuck, browned and drained
Two 16 ounce cans red kidney beans , drained
2, 14 oz. cans diced tomatoes with liquid
1 medium onion, coarsely chopped
1 green pepper, coarsely chopped
2 cloves garlic, crushed
2 to 3 tablespoons chili powder
1 teaspoon pepper
1 teaspoon cumin
Salt to taste

Brown ground beef on the stove, drain and place in the slow cooker. Place all remaining ingredient in your slow cooker in order listed and stir. Cover and cook on low 10-12 hours or high 5-6 hours.

If you like your chili with more liquid, add another can of diced tomatoes.

Quick, easy and so good!

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by | October 20, 2010 · 8:40 am

Couscous with Dried Cranberries

With fall in full swing and winter just around the corner, I have started cooking with all of my favorite seasonal ingredients. Dried cranberries are a pantry staple of mine and can be used in so many different dishes.  This couscous recipe is a simple way to give your everyday couscous a little more flavor.

Couscous with Dried Cranberries

1 box couscous (I use Near East roasted garlic and olive oil)
1 cup sweetened, dried cranberries – chopped
1 handful of pine nuts
2-4 oz crumbled goat cheese

Make couscous according to package directions. Fluff with fork and mix in chopped cranberries, pine nuts and goat cheese. Serve warm.

This couscous recipe is great served along side roast chicken, on top of fresh baby spinach or simply by itself.

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