And so, here is a collection of the recipes I've tried over the past few weeks:
- My favorite Asian Ginger Carrot Dressing from SkinnyTaste
- These Buffalo Chicken Rolls from Can You Stay For Dinner? were a huge hit at my house
- The Classic Butternut Squash Soup from Cooks Illustrated (similar recipe found here)
- I made a Poppy Seed Dressing from Lottie and Doof which I enjoyed as a fun alternative to my usual salad during the week.
- Sweet Potato Apple Pork Chops from Part Time Housewife
- Beef Wellington from Simply Recipes served with Hericot Verte with Shallots from Smitten Kitchen (minus the tomatoes)
- Pumpkin Angel Food Cake from Betty Crocker (minus the ginger cream filling)
- Roasted Sweet Potatoes from For the Love of Cooking
- Chocolate Chewies from How Sweet It is - These are just like the ones I get at Whole Foods!
- I also made a pound cake for Christmas, but I can't find the recipe. Plus, though it was good, it was a "heavier" pound cake, leading my father-in-law to dub it the "two pound cake".
For a book club meeting I hosted last Friday I made:
- Spinach and Feta Ebelskivers from my Ebelskiver cookbook with recipe found here
- Served with a Feta Dipping Sauce from Martha Stewart
- My "go to" hummus from Allrecipes.com with carrots and cucumbers
Our book this month was Gone Girl and since it took place in Mississippi, I decided to make Mississippi Mud Brownies from Bev Cooks for the ladies. Let me tell you, these were amazzzing, and a huge hit.
Mississippi Mud Brownies:
Taken from Bev Cooks
What it took for 12 servings:
for the brownies:
* 2 sticks butter
* 2 cups sugar
* 4 eggs
* 4 Tbs. cocoa
* 1/2 cup all-purpose flour
* 1 tsp vanilla extract
* 1/4 tsp salt
* 1 cup chopped almonds, plus more for garnish
* 1 cup marshmallows
for the sauce:
* 3/4 cup powdered sugar
* 1/2 stick butter, room temp
* 3 Tbs. cocoa
* 1 tsp vanilla
* 1/4 cup evaporated milk
Preheat oven to 350.
In a standing mixer, cream the butter and sugar together. Add one egg to the mixture at a time, beating after each one.
In a bowl, mix together the flour, salt and cocoa. Stir into butter mixture and combine well.
Add the vanilla and chopped almonds to the mixture. Stir to combine.
Lightly grease and flour a 9 x 13 baking dish. Pour brownie mixture into pan and bake 40-45 minutes, or
until a toothpick comes out clean. Bring out of the oven, sprinkle the marshmallows over the top, and stick
back in the oven for 5 minutes. You don’t want the mallows to brown, just starting to soften.
While it’s baking, whisk together the powdered sugar, butter, cocoa and vanilla in a bowl. Add the evaporated milk to create a wonderful chocolate sauce. If you need to add more, go for it.
Drizzle the chocolate sauce over the brownies, let cool at room temperature for at least an hour.