Sometimes You Just Need A Quickie (Wild Mushroom Agnolotti)

That's right.  You heard me.  A quickie...and I was in need of one the other day.  Now, get your mind out of the gutter!  I'm talking about a quick meal, one made in a matter of minutes.  You see, the Baking Toddler has had croup this week and a new ear infection festering up (can we say hello tubes?)

He has been sounding like a Phil Hartman-esque Frankenstein from the old SNL skit Frankenstein, Tonto and Tarzan.  No words, just moans, grumbles and growls.  All.  Day.  Long.  The only thing that is missing is him grunting "Fire Bad."  He even sports the same scowl.

One of my favorite quickie meals is Wild Mushroom Agnolotti with Brown Butter, Pignolis and Parmesan.  Say what you will about me featuring an already made product on my blog, but it is tasty and quick and exactly what you need when you are tending to a sick Frankenstein all day long.


Wild Mushroom Agnolotti with Brown Butter, Pignolis and Parmesan
1-package Buitoni Wild Mushroom Agnolotti
2 Tablespoons butter
2 Tablespoons pignolis (pine nuts), toasted
Freshly Grated Parmesan Cheese

1. Cook Pasta according to package directions
2. Meanwhile, heat butter in a heavy saute pan until it has melted and has began to brown.  Take off heat immediately and set aside.  I set my skillet on the edge of the range so it is slanted and all the liquid falls to one side.  Skim off foam once it cools.
3. Drain pasta, place onto plates and drizzle butter sauce over pasta, sprinkle with toasted pine nuts and Parmesan cheese.

***To toast pine nuts:  In a clean, dry skillet, heat pine nuts over medium heat until fragrant and slightly golden.  Remove immediately and cool.

The Ones Left Behind-Black and White Cheesecake Squares

I am so glad the holidays are past us.  This year was not that super jolly for me.  I suppose I can blame it on my part time retail job.  Its like the shoppers sucked all the Christmas spirit right out of the air.  I don't know what it was with this year, but people seemed extra greedy.  And it ate at me, almost every day.

I understand being frugal and thrifty, but some folks are ruthless once Black Friday rolls around.  Why do they feel so damned entitled?  I think I finally had it on Christmas Eve when a customer threw a fit over four measly dollars.  Let me see if I can explain this:

She bought items all on sale for 20% off and then she added a $20 welcome offer (coupon) on top of that.  The computer system totaled her items, deducted the $20, and then took 20% off of that final total.  OH NO, that WAS NOT good enough...because if the computer deducted 20% off of her items FIRST, then took off the $20 for the coupon it would be four dollars less.  She huffed and puffed over this until she figured out we couldn't change it and then ranted on how a 20% sale was not enough for the holidays.  But here is the kicker people, I work in a store that sells high end purses/bags/accessories...already marked down 25-50% for an everyday price.  What a moron.  I wanted to give her four damn dollars and shove her out the door.

I just want to leave that day behind me, leave all of those stingy, greedy people behind, leave the season behind me...

Speaking of things being left behind,  I found a few photos that were tucked away and just never made it onto the blog.  And if the photo didn't make it, well, the recipe didn't make it either.  It's not that they were bad recipes, but maybe I just thought something would be better at the time.  So here is the first recipe that was left behind...in errr, 2009????

I wish I had these black and white cheesecake squares greeting me on Christmas Eve.  They would have been the perfect pick me up!

Black and White Cheesecake Squares

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source:  Martha Stewart Living April 2009

Makes 24.

• Vegetable oil cooking spray
• 2 cups plus 2 tablespoons all-purpose flour
• 3/4 cup unsweetened Dutch-process cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 10 ounces (2 1/2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 2 1/2 teaspoons pure vanilla extract
• 8 ounces cream cheese, softened
• 1/2 cup confectioners' sugar

Directions

1. Preheat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment.
2. Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
3. Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.
4. Mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.

Please bring an appetizer...(Recipe: Pesto Cream Cheese Spread)

"Please bring an appetizer..."  were the words that left my husbands lips as he re-read a holiday party evite...an hour before we were supposed to leave!  I had yet put on my party face, fed the Baking Toddler, packed my bag with toddler gear, or gotten dressed for that matter.  Of course I wasn't going to walk through the door empty handed so I had to act FAST.  Like make something in 5 minutes fast!

When I worked at Central Market, we would whip up a pesto cream cheese spread and serve it on our freshly baked breads.  It became so popular that our store would sell out of Tex-A-France pesto every time we served it.  You can choose your favorite pesto, it works well with all flavors.  It has become a staple at my parties and always seems to be a crowd pleaser wherever I take it.  And whats even better, you can make it in about (or less than) 5 minutes.

Pesto Cream Cheese Spread
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1-16 oz. container Whipped Philadelphia Cream Cheese
1-7 oz. container Tex-A-France Sundried Tomato Pesto (you can use any-but this is my favorite)

1. Place cream cheese and pesto in a bowl of a kitchen aide mixer and mix until incorporated.
2. Pour spread into a serving bowl.  Serve with baguette slices.

Christmas Cookie Recap

My plan for today's post was Christmas Brunch, I even have a teaser on the side of the screen to lure you in.  Unfortunately, I've changed my mind.  I'll still give you the recipe link to the Eggnog French Toast-just ask in the comment section of this post, but I really think that one post doesn't do this brunch justice.  This brunch is very special to me and I feel it should be a special holiday edition much like the cookie series, so my apologies, but I hope you understand.

I hope you have enjoyed Baking for the Boys Christmas Edition, Inside the Cookie Box.  It is so nice to share favorite recipes, especially those you enjoy during this time of year.  I'd also like to wish everyone a safe, happy and healthy holiday season.  Merry Christmas and Happy New Year to all!

Brown Sugar Shortbread

Sugar Cookies

Lime Meltaways

Cream Cheese Spritz

Snickerdoodles

 Spice Cookies

Inside the Cookie Box-Spice Cookies

OK.  I'm breaking the silence on my Monday cookie post.  Only to inform you about this cookie.  It is the most requested recipe from my repertoire.  So yes, I've saved the best for last.  I clipped this recipe when I was in high school, so I've had it for a long while.  Every holiday season I whip it out of the recipe box (it makes quite a bit) for cookies swaps or parties, and every year I'm asked for the recipe...so here it is!!!

They have a warm, gingery spice flavor and are so soft on the inside.  I think that is why people LOVE them, because they look look a ginger snap, have a crunchy exterior from being rolled in sugar and a surprisingly soft interior.  I bet you, like me, you'll make these every year.

***From the "Inside the Cookie Box" edition.

Spice Cookies
Yield: about 6 dozen
1 ½ cups unsalted butter
2 cups sugar
2 eggs
½ molasses
4 cups flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon salt

1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add molasses; mix well.
2. Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight.
3. Shape into ¾ oz. (1/2 inch) balls; roll in granulated sugar.
4. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 7-8 minutes or until edges begin to brown. Cool for 2 minutes before moving to a wire rack.

"Meatloaf, smeatloaf, double-beatloaf. I hate meatloaf."

Actually, I don't hate meatloaf at all.  My sister and I always loved that line from A Christmas Story and I'm sure we were guilty of chanting it just as my mother placed the meatloaf on the table.  It seems that people either love meatloaf or hate it, never do I hear, "Eh, its tolerable..."  Well, I have found one that is definitely lovable!

This meatloaf is truly great and has become our meatloaf of choice.  For years I had made Ina Garten's Turkey Meatloaf and decided to give this one a try.  Sorry Ina, this one has defeated you.  There is heat from the Srichacha and sweetness from the brown sugar in the topping, mushrooms give a nice texture and moistness and best of all (and like Ina's) it is a lighter version of meatloaf because it is turkey.  It is seriously good, so homey and perfect for chilly winter's night.

Spicy Turkey Meat Loaf with Ketchup Topping
yield: 8 servings

1 tablespoon butter
2 cups chopped onion
8 oz. cremini mushrooms, sliced
3 garlic cloves, chopped
¾ cup panko breadcrumbs
¼ cup low sodium chicken broth
1 ½ teaspoon dried thyme
1 tablespoon low sodium soy sauce
1 tablespoon Sriracha chile sauce
1 tablespoon Worcestershire sauce
½ teaspoon black pepper
1 ½ pounds ground turkey breast
1 large egg, lightly beaten
½ cup ketchup
1 tablespoon brown sugar
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg

1. Preheat oven to 350°
2. Melt butter in a large skillet over medium heat. Add onion, mushrooms, and garlic to pan; cook 8 minutes, stirring occasionally. Remove from heat; cool 5 minutes.
3. Combine mushroom mixture, panko, and next 8 ingredients (through egg) in a large bowl; stir well to combine. Shape turkey mixture into a 9 x 5-inch rectangle on a foil lined pan coated with cooking spray.
4. Combine ketchup, brown sugar, mustard, and nutmeg in a small bowl, stirring with a whisk. Spread ketchup mixture evenly over top of meat loaf; bake for 40 minutes, or until a thermometer registers 160°. Let stand for 10 minutes before serving.
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Inside the Cookie Box-Sugar Cookies

You can never go wrong with a Sugar Cookie.  So simple, delicious and perfect to decorate for the holidays

Sugar Cookies
½ cup butter, softened
1 cup sugar
1 egg
2 tablespoons milk
½ teaspoon vanilla
2 cups flour
½ teaspoon salt
½ teaspoon baking powder

1. Combine butter, sugar, egg, milk and vanilla and beat until light and fluffy. Combine flour, salt and baking powder in bowl. Mix well. Stir into creamed mixture slowly until mixed well. Chill dough thoroughly.
2. Roll small portions at a time on a well-floured board. Cut out cookies.
3. Sprinkle cookies with sanding sugar and bake at 375° for about 8 minutes.

***For more cookies from "Inside the Cookie Box" click here.

The One That Almost Got Away (Pumpkin Cream Cheese Muffins)

I have to admit, nuts would make them more attractive...but the hubs does not like nuts!  Oh well!

This is a love story...about me...and a muffin.  Starbucks pumpkin cream cheese muffin to be exact.  I rarely walk in to a Starbucks, it really is a rare occasion.  But one brisk morning I found myself shoving my sons stroller into the store patiently awaiting for Pottery Barn to open...I had arrived an hour early, walked around the shopping center and finally found a warm place to nest.

And then, there it stood across the table from me...a pumpkin cream cheese muffin.  Oh my goodness-it was delicious and I was in love.

So I went home and tried to make my own version.  I scratched my recipe down on a tiny piece of paper and shared it with my family.  They loved it.  But then...I lost the recipe.  Earlier this summer to my delight I found it...and then, lost it AGAIN!  I thought it just wasn't meant to be...

One day as I was digging through my bakeware cabinet I saw a tiny piece of paper wedged between two tart pans.  The muffin and I were reunited again!  I was so excited (so was the hubs) that I made the muffins immediately.  They are just so darn good!  I mentioned that I was going to take the rest of them to work and The Hubs' face clearly stated, "I don't think so!"  They are that good-we ate the whole batch...with the help of The Baking Toddler, of course.

To learn more about making the perfect muffin go here!

A perfect breakfast treat!

Pumpkin Cream Cheese Muffins
yield: 1 dozen

4 oz. cream cheese, room temperature
1 T. butter, room temperature
½ t. vanilla extract
3/8 c. powdered sugar

1 ½ c. flour
1 ½ t. cinnamon
¾ t. nutmeg
½ t. cloves
½ t. ginger
¼ t. allspice
½ t. salt
½ t. baking soda
2 eggs
1 cup sugar
½ c. + 1/8 c. vegetable oil
1 c. canned pumpkin
Pumpkin seeds or Walnuts for the topping

1. Lightly pan spray the tops of a regular sized muffin pan. Line pan with muffin cups. Preheat oven to 350°.
2. Cream the cream cheese, butter, vanilla and powdered sugar in a small bowl. Place twelve ½ tablespoon mounds on a parchment lined tray and place in the freezer until firm.
3. Sift the flour, cinnamon, nutmeg, cloves, ginger, allspice, salt and baking soda into a medium sized bowl.
4. In a separate bowl, combine the eggs, sugar, oil and canned pumpkin until smooth.
5. Gradually fold the flour mixture into the egg mixture using a large spatula until just combined.
6. Spoon batter into muffins cups, about ¾ full. Pull the cream cheese out of the freezer and gently roll each mound into a ball. Place the cream cheese balls into the center of the batter and lightly press down. Top with seeds or nuts, if desired.
7. Bake at 350° for 20-25 minutes
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