Author Archives: Jey

Jalapeño Cilantro Hummus.

As I’ve said in the past, I’m not a football fan – I’m a football food fan.  I know absolutely nothing about the game but as long as you keep the food coming you’ll have my attention, so I was very excited about participating in this month’s Superbowl Swap.

This year, we didn’t throw or attend any parties for the big day.  It was just the four of us at home on the couch.  I wanted to make a few snacks but didn’t want to go overboard.  This hummus was just what we needed.  It was easy to make, needing only a few ingredients and was tasty to boot.

Jalapeño Cilantro Hummus.

Ingredients

  • 2 15 oz. Cans Chickpeas, rinsed and drained
  • 1/4 Cup Olive Oil
  • 3 Limes, juiced
  • 2 Jalapeños, seeded and chopped
  • 3 Cloves Garlic, minced
  • 1 Bunch Cilantro, chopped

Instructions

Add all ingredients to the bowl of a food processor. Process until smooth.

Serve with tortilla chips, fresh cut vegetables or use as a sandwich spread (yum!).

http://www.thejeyofcooking.com/jalapeno-cilantro-hummus/

Sea Salt and Caramel Snickerdoodles.

There was something about this past holiday season that was just… different.  We always spend Christmas at my in-laws.  We have a big Irish dinner of corned beef and cabbage then snuggle into our beds and when we wake up in the morning, Santa has visited and we drink coffee and open presents and spend the rest of the day in our jammies.  This year however, we bucked kicked tradition in the butt and tried something new.

Instead of trekking out to the suburbs, everyone gathered at my brother and sister in-law’s house for a “Country Christmas.”  There were red-checkered tablecloths, a crockpot full of BBQ pulled pork, macaroni and cheese, biscuits, slaw, the works.  At the end of the night we were all snuggled up in our own beds and when we woke up in the morning, Santa had come down *our* chimney and we drank coffee and opened presents as just our little family of four.  Afterwards, the rest of the family joined us for brunch (in our jammies, of course).  It was a fantastic holiday but like I said, it was just different.  I guess I’m just a traditional kind of girl.

These cookies are courtesy of Caroline’s blog for the swap.  They were quickly devoured during our holiday brunch.  The caramel went really well with the cinnamon sugar and that tiny bit of sea salt was a really nice addition.  We liked these cookies so much that we made them again during the Fruitaholic’s break from school.  I love when he helps me in the kitchen.

Sea Salt and Caramel Snickerdoodles.

Ingredients

  • 1 1/2 Cups Sugar
  • 1 Cup Butter, softened
  • 2 Eggs
  • 1/4 tsp. Vanilla
  • 2 3/4 Cups Flour
  • 2 tsp. Cream of Tartar
  • 1 tsp. Baking Soda
  • Pinch of Salt
  • 5 Packages Rolo Candies (about 35 pieces), unwrapped
  • Coarse Sea Salt
  • For the Cinnamon-Sugar topping:
  • 1/4 Cup Sugar
  • 1 Tbsp. Cinnamon

Instructions

Preheat oven to 375. Line a baking sheet with parchment paper.

In the bowl of a stand mixer (or a large bowl), add the butter and sugar and beat until fluffy. Add the eggs and the vanilla and stir until just mixed.

In a small bowl, mix together the flour, cream of tartar, baking soda, and salt. Add gradually to the wet ingredients and mix on low until combined.

In a shallow bowl, combine the sugar and cinnamon.

Take about a tablespoon's worth of dough and flatten it between your palms. Place a Rolo in the middle then roll the dough around it into a ball. Drop the dough ball into the cinnamon-sugar mixture and roll until covered. Place on the prepared baking sheet then repeat with the remaining dough, leaving about an inch between cookies. Sprinkle the tops with sea salt.

Bake 7-8 minutes. Remove from oven and allow to cool for 5 minutes before transferring cookies to a wire rack to cool completely.

http://www.thejeyofcooking.com/sea-salt-and-caramel-snickerdoodles/

White Chocolate Cranberry Oatmeal Cookies.

The Fruitaholic has recently been asking me frequently to help out in the kitchen.  It all started a few weeks ago when the Husby was out of town.  Determined not to order in every night, I planned a kid-friendly menu – pretzel dogs, chicken nuggets, macaroni and cheese.  My little sous chef was right there with me measuring, pouring, mixing, etc.

The other day, he asked if we could make cookies.  Of course, I jumped at the chance.  I’d had an adult-friendly recipe queued up for the swap but changed my mind when I heard his request.  I mean, how can you say no to his sweet little face?!  I love how the kitchen brings families together.  I love bonding with my little guy!

These cookies are perfect for the Fall season.  I love oatmeal cookies so amping them up with white chocolate chips and dried cranberries took them over the top.  The Fruitaholic and I enjoyed these best fresh out of the oven while they were still a bit warm and chewy.  Once cooled, they were a bit on the dry and crumbly side.  Still delicious, just not my favorite kind of cookie.  The Fruitaholic saw no problem with them whatsoever, asking for one at least twice a day.

White Chocolate Cranberry Oatmeal Cookies.

Adapted from Kate's Recipe Box

Ingredients

  • 2/3 Cup Butter, softened
  • 2/3 Cup Brown Sugar
  • 2 Eggs
  • 1 1/2 Cups Flour
  • 1 1/2 Cups Oats
  • 1 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 6 oz Package Dried Cranberries
  • 2/3 Cup White Chocolate Chips

Instructions

Preheat oven to 375.

Add the butter and brown sugar to the bowl of a stand mixer. Mix until fluffy then add the eggs and beat until combined.

In a separate bowl, combine the flour, oats, baking soda and salt. Add the dry ingredients to the wet ingredients in two batches, mixing each time. Stir in the cranberries and white chocolate chips.

Using a cookie scoop or rounded tablespoon, drop the cookies onto a parchment lined baking sheet. Bake for 10-12 minutes until cookies are golden brown. Cool 5 minutes then transfer to a cookie rack. Store in an airtight container

http://www.thejeyofcooking.com/white-chocolate-cranberry-oatmeal-cookies/

Pumpkin Pie with Biscoff Crust and Maple Bourbon Whipped Cream.

Being the daughter of The Pie Man, it was quite a shame that I’d never made a pumpkin pie from scratch.  9 times out of 10, I choose convenience – pre-chopped onion, pre-diced butternut squash, pre-washed and bagged lettuce, you get the picture.  Time is typically a factor in my busy life.

But the Fruitaholic came to me the other day and asked if we could buy some pumpkins and bake a pumpkin pie together.  And who am I to turn down some quality time in the kitchen with my favorite boy?  And of course, knowing me, I couldn’t just make your typical pumpkin pie.  No siree.  I adapted a graham cracker crust recipe, substituting finely crushed Biscoff cookies and topped it all off with a homemade maple bourbon whipped cream using our fancy new blender (don’t worry, I topped a slice of pie with regular whipped cream for the Fruitaholic).  The pie was to die for.    I can’t stop eating it… It in no way resembles a neatly sliced pie anymore.  I’ve just been digging in with a spoon.

I’m pretty pumped that Thanksgiving is only a few short weeks away so that I have a real excuse to make this pie again.  I strongly suggest adding it to your Thanksgiving menu.  You won’t be disappointed!

Pumpkin Pie with Biscoff Crust and Maple Bourbon Whipped Cream.

Crust Recipe adapted from All Recipes Pie Filling Recipe adapted from Carpe Season Whipped Cream Recipe adapted from Bobby Flay, via The Daily Meal

Ingredients

    For the crust:
  • 1 1/2 Cups Finely Crushed Biscoff Cookies
  • 1/3 Cup Sugar
  • 6 Tbsp. Butter, melted
  • For the pie filling:
  • 1 Pie Pumpkin (also called Sugar Pumpkin)
  • 2 Eggs
  • 1 Cup Brown Sugar, packed
  • 1 tsp. Cinnamon
  • 1/2 Tbsp. Nutmeg
  • 1/4 tsp. Ginger
  • 1/4 tsp. Allspice
  • 1/4 tsp. Salt
  • 1/4 Cup plus 1/8 Cup Evaporated Milk
  • For the Whipped Cream:
  • 1 Half Pint Heavy Whipping Cream
  • 2 Tbsp. Grade B Maple Syrup
  • 1 Tbsp. Bourbon

Instructions

Preheat oven to 375.

Mix together the Biscoff cookie crumbs, sugar and butter. Press into a 9 inch pie pan. Bake for 7 minutes, then remove from oven and allow to cool.

Meanwhile, cut the pumpkin in half and scoop out the seeds and strings with a metal spoon. Coat the cut edges with cooking spray and set cut side down on a baking sheet lined with aluminum foil.

Turn the oven temperature down to 325. When ready, roast the pumpkin for 40-60 minutes (it took about 45 for me), until the flesh is tender. Allow to cool 10-15 minutes then carefully remove skin using your fingers or a spoon.

Transfer the pumpkin to a blender or food processor and process until smooth.

Turn the oven temperature up to 425. Place half of the pumpkin puree into the bowl of a stand mixer (or a large bowl). Add the eggs, brown sugar, cinnamon, ginger, allspice and salt. Mix until combined then add the evaporated milk and stir.

Pour filling into the pie crust and bake for 15 minutes. Turn the oven temperature down to 325 and bake an additional 35-45 minutes, until set. Allow to cool, then chill.

To make the whipped cream, combine the cream, maple syrup and bourbon and whip until stiff peaks form. Spoon over the top of the chilled pie just before serving.

http://www.thejeyofcooking.com/pumpkin-pie-with-biscoff-crust-and-maple-bourbon-whipped-cream/