Sugar Cookie Fun

I have a new obsession with sugar cookies, which seem to be a staple for the winter holidays. It began with decorating halloween cookies, and then turned into Colorado Buffs cookies for a weekend tailgate at the UCLA vs. Colorado football game (Ben LOVES his Buffs). In the interest of time, I used store-bought sugar cookie mix, but you can use a home-made recipe if you have more time. My favorite part is the icing, which is really a trial and error process even if you do have a recipe. You just need to keep adding more or less of an ingredient to get the consistency you want! I ordered the cookie cutter online from the CU Store:

Ralphie (CU Mascot) Cookie Cutter

Here are a few pictures of the cookie icing process:

I used yellow food coloring, adding more drops to get the right golden/yellow color

Starting to look more like Ralphie!

I need to work on my icing letter skills! At least they tasted good!

You can use iced cookies for any get-together or as favors or gifts. Some brides-to-be use them as bridesmaid's gifts. I just love this idea :)

Icing Recipe:

1 cup confectioner's sugar

1 1/2 tablespoons milk

1 tsp. vanilla

Food coloring

xx,

Penelope Anne

Sweet Potato Souffle

I have yet to try this recipe, but sweet potato souffle is always something I  wanted to try make for thanksgiving. I love the concept of the marshmallow topping, and who doesn't love sweet potatoes? This recipe only calls for 3 tablespoons of butter, while others call for a whole cup! 

Ingredients:
2 pounds sweet potatoes, cooked and mashed
3/4 cup granulated sugar
1/4 cup evaporated low-fat milk
3 tablespoons butter, melted
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
Cooking spray

Miniature marshmallows


Directions:
1. Combine all ingredients, except marshmallows in mixing bowl. Mix well. 
2. Pour into greased 2 quart casserole. Bake at 350 degrees for 30 minutes or until golden. 
3. Remove from oven, top with miniature marshmallows and return to oven for 10 to 15 minutes. 

xx,
Penelope Anne

Thanksgiving Table Inspiration

I can't believe it is already the end of November! Thanksgiving is just around the corner, and inspiration is all around for delicious recipes, dinner ideas, and ways to make your home warm, cozy, and fall-themed. I found this great piece on HGTV.com about inspiration for your Thanksgiving table. You can pull different elements from each picture to create your perfect table. Here are a few of my favorites...

Plum is one of my favorite colors, and is a nice change from the traditional oranges and reds.

This is a more modern table. I particularly like the black and white damask plates, and vases are gorgeous!

I think candles are an easy way to create a warm and inviting atmosphere. The orange color really pops on this table. 

This is a little more simple. Mini pumpkins make a great centerpiece, and you can find them at your local grocery store!

Check out this page to browse the rest of the pictures: Thanksgiving Table Settings

xx,

Penelope Anne

Lamb Kebabs With Pomegranate Glaze

Ben and I first heard about Aarti Sequeira when we watched her on The Next Food Network Star last year. We loved her charm, the Indian influence in all of her recipes, and her accent of course! This is a recipe that Aarti is famous for, as she won a challenge with this tangy, tasty dish. We ate the kebabs with some roasted winter vegetables, but Aarti recommends eating Basmati rice and cucumber Raita with the dish. Either way, it was delicious!

Ingredients
1 pound ground lamb
3 quarter-size slices ginger
2 large cloves garlic or 4 small
2 medium shallots
Zest of 1 lemon, and separately, its juice
4 sprigs fresh mint
Handful fresh cilantro
3/4 teaspoon kosher salt
4 tablespoons pomegranate molasses
1/2 teaspoon baking soda
1/4 teaspoon garam masala, optional
Lots of freshly ground pepper
Oil, for drizzling
Cucumber Raita:
1 cup plain yogurt
2 tablespoons minced fresh mint
1 large English cucumber, grated
1 clove garlic, minced
Kosher salt and freshly ground pepper
Directions
Special equipment: Food processor if you have it, 8 bamboo skewers, stovetop griddle or big nonstick pan or outside grill


Directions:
Bring the lamb to room temperature. If you're going to cook your kebabs on the grill, soak bamboo skewers in water for at least 30 minutes, so they don't burn.


Grab your food processor. You can chop all this by hand too; just make sure to chop it all up very finely.


Throw the ginger, garlic, shallots, lemon zest, mint, cilantro and salt into the processor. Grind until very finely chopped.


Throw the lamb into a big bowl. Add the shallot mixture, 2 tablespoons pomegranate molasses, baking soda, garam masala if using and pepper to the meat. Using your hands, knead 2 to 5 minutes until the meat lightens in color, taking on the appearance of knitted fabric. It will also be very sticky. Perfect!


Divide the meat in half, then in half again and then half again, until you have 8 mounds.


Have a platter ready for your completed kebabs. Drizzle a little oil on the platter so the kebabs don't stick.


Have your bamboo skewers standing by. Take one ball of meat and roll it into a short stump. Thread the skewer through it, and then begin shaping the kebab with quick strokes, pulling the meat down. It should be a little over 1/4-inch thick. Roll the kebab between your hands to seal the meat. Repeat.

Preheat a griddle over medium heat, drizzling oil over it, so that when it starts to smoke, you'll know it's ready. Meanwhile, mix the juice of half the lemon with the remaining 2 tablespoons pomegranate molasses in a small bowl.


When it's hot, place the skewers on the grill. Cook about 2 minutes, then turn a quarter of the way. Brush with the lemon-molasses glaze and cook another 2 minutes. Continue in this way until you've cooked the meat 8 to 10 minutes.


Enjoy!
xx, 
Penelope Anne

Penne With Treviso and Goat Cheese

I found out about this recipe while watching Giadda DeLaurentis' show, Giada At Home, (yes...I am an admitted Food Network Junkie...please no judgements). I love this dish because it is so colorful, and contains one of my favorite ingredients; Balsamic Vinegar! This is a nice way to dress up your ordinary pasta dinner. I used feta instead of goat cheese, and radicchio instead of treviso, as treviso can be hard to find. The raddichio was a little bitter, so I would recommend using the treviso if you can! You can also use whole wheat or multigrain penne. Enjoy :)


Ingredients

1 pound penne pasta
1/4 cup extra-virgin olive oil
1 clove garlic, halved
1 pound treviso or radicchio, chopped (about 4 cups)
3 packed cups (3 ounces) baby spinach
1/2 cup low-sodium chicken stock
1/4 cup balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon kosher salt, plus more for seasoning
1/2 teaspoon red pepper flakes
1 1/2 cups grated Parmesan
1 1/2 cups (11 ounces) goat cheese, crumbled
1/2 cup basil leaves, torn


Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.


In a 12-inch skillet, heat the oil over medium heat. Add the garlic and cook until fragrant and golden, about 1 minute. Remove the garlic and discard.

Add the treviso, spinach, chicken stock, balsamic vinegar, lemon juice, 1 tablespoon of salt, and red pepper flakes. Cook until the treviso and spinach until wilted, about 6 to 8 minutes.


Add the pasta and Parmesan. Toss well and thin out the sauce with a little pasta water, if needed. Season with salt, to taste.


Transfer the penne to serving bowls. Top each portion with the crumbled goat cheese and garnish with basil before serving.

xx,
Penelope Anne

Chicken Marsala

This is a great, easy weeknight dinner recipe. It is lighter and healthier than traditional Chicken Marsala, and doesn't use any cream. I tried it last week and it was delicious! If you want a thicker sauce, just mix a little cornstarch and butter into the sauce. Enjoy :)

Skillet Chicken With Mushroom Marsala Sauce
(From Good Housekeeping)
Ingredients:

- 4 medium (1 1/4 pounds) skinless, boneless chicken-breast halves
- Salt and pepper
- 1 tablespoon(s) olive oil
- 1 package(s) (10-ounce) sliced cremini mushrooms (or any mushrooms of your choice)
- 1 large shallot, finely chopped
- 1/2 cup(s) reduced-sodium chicken broth
- 1/2 cup(s) Marsala wine
- 2 tablespoon(s) chopped fresh parsley



Directions:
Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.
To skillet, add mushrooms, shallot, and 1/4 tsp. salt. Cook 3 minutes or until mushrooms are browned, stirring frequently. Add chicken broth, Marsala wine, and any juices from chicken on platter. Cook 4 minutes to reduce sauce by half, stirring occasionally. Stir in parsley.

xx,
Penelope Anne

Fall Faves

It has been an extraordinarily busy summer, and I am so happy that fall has begun! Not only is fall the season of changing leaves and brisk air, it is also the season of cooking, baking, and lots of eating! Here are some of my fall faves :)

Pumpkin. Enough said.

Apple Pie

Butternut Squash Soup

Halloween Candy. Can Never Get Enough!

Chai Tea...A New Fave

Iced Pumpkin Cookies

Hungry Yet??

xx,

Penelope Anne