INSIDE OUT S'MORES BROWNIES

Although the first day of Summer is officially June 21st, we already want eats that are most enjoyed during the fiery temperatures of our warmest season.
These s'mores Brownies may not be cooked over the blaze of an outdoor fire, but they still evoke fun memories of vacations past, and are every bit as delicious as those that are heated to gooey perfection over the coals.

INSIDE OUT S'MORES BROWNIES

1 cup butter
4 ounces semi-sweet chocolate, chopped
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cups flour
9 honey graham cracker squares
1 cup small marshmallows

Heat oven to 350F.
Line a 11 by 7 inch baking pan with parchment paper, lightly grease.
In a medium saucepan melt butter and chocolate over low heat. Remove from heat. Stir in sugar, eggs and vanilla until combined. Stir in flour.
Spread half the batter in the prepared pan. Top with graham crackers, sprinkle with marshmallows (dont let them touch the sides of the pan).
Carefully spread the remaining batter on the marshmallows and graham crackers, covering them completely.
Bake for 30 to 35 minutes or until set.
Cool completely on a wire rack. Cut into bars.
Enjoy!

Recipe adapted from Better Homes and Gardens, February 2012
www.bhg.com/recipes/‎

WILD MUSHROOM SOUP WITH WHITE PORT and BRAISED LAMB SHANKS WITH TOMATO AND FENNEL and SPICED PUMPKIN, FIG, PINE NUT AND GINGER TART

We were fortunate to be invited to spend the night in the middle of the woods - although close to home, it felt like a world away. We were "warned" it was very basic, no electricity or hot water - and the guys were planning to go coon hunting once the sun went down.

I packed my book, left out the high heel shoes, and was very excited to cook and provide dinner for the group. I planned for the menu to be rustic, to equal our accommodations, and our friends offered the refined fun of wine pairings for each course.

The fire burning in the hearth, the gently lamp light and the company and conversation was warm and cozy. It was a peaceful, beautiful evening, and my husband and I took full advantage of the hiking trails around the property the next morning.

The beautiful Cabin

Treasures inside the Cabin

WILD MUSHROOM SOUP WITH WHITE PORT
PAIRED WITH A 2012 SCHUG SONOMA COAST PINOT NOIR

8 tablespoons butter, room temperature
4 shallots, chopped
3 1/2 to 4 cups of dried wild mushrooms (I used porcini, lobster, wood ear and oyster)
4 cups fresh mushrooms, sliced
2 cups white port wine
3 cups chicken stock
2 tablespoons flour
2 cups cream
salt and pepper to taste
fresh chopped parsley

Soak dried wild mushrooms in hot chicken stock for an hour. Strain, save liquid and chop mushrooms.
Saute shallots in butter until translucent. Add all the mushrooms, both fresh and wild. Cook until very little liquid remains.
Add port wine and reduce liquid again until most of it is gone. Add in flour (I mix it with a little water or broth first). Stir well. Add saved mushroom liquid, cook for half and hour at a low simmer.
Add in cream and bring just to a boil then to turn to low and simmer for half and hour.
Blend using an immersion blender to the consistency of your choice.
Add salt and pepper to taste, divide among bowls and top with parsley.
Enjoy!

Recipe adapted from The Dining Guide. February 2014
www.nwaonline.com/dining/‎

BRAISED LAMB SHANKS WITH TOMATO AND FENNEL
PAIRED WITH A 2008 BELL SIERRA FOOTHILLS SYRAH

4 lamb shanks
1/2 cup flour
4 tablespoons olive oil
2 tablespoons unsalted butter
2 onions, peeled and cut in half, then sliced 1/4 inch thick
1 leek, sliced into 1/4 inch half moons
4 garlic cloves, minced
1 cup red wine
2 cups chicken stock
1 (28 ounce) can peeled whole tomatoes, drained
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves
2 dried bay leaves
2 fennel bulbs, cut into half and sliced 1/4 inch thick

Heat oven to 375F.
Season lamb all over with salt and pepper. Place flour in a shallow bowl. Dredge lamb in flour, turning to coat evenly, shake off excess. Heat oil and butter in an 8 quart dutch oven, over medium heat. Working in 2 batches, cook until shanks are well browned, about 5 minutes per side. Transfer shanks to a large plate, drain off all but 2 tablespoons of fat.
Place dutch oven over medium heat, add onions and leek, and sauté until they are lightly browned, about 6 minutes. Add garlic, cook 4 minutes more. Add red wine, scraping up any browned bits with a wooden spoon. Return shanks to the dutch oven, and add chicken stock, tomatoes, tomato paste, thyme and bay leaves. Bring to a boil, cover and place in oven. Braise for 2 hours, add fennel and cook for 30 minutes longer.
Using a slotted spoon, transfer shanks and vegetables to a large bowl. Using a ladle, skim fat from surface of cooking liquid, cook over medium heat until liquid is thickened, 5 to 7 minutes. Return shanks and vegetables to pan, cook until heated through. Remove from heat and season with salt and pepper.
Enjoy!

SPICED PUMPKIN, FIG, PINE NUT AND GINGER TART
PAIRED WITH A NON-VINTAGE BELL NORTH COAST BRUT

300 grams of pumpkin, peeled and cut into 1.5 cm dice
2 teaspoons pumpkin pie spice
1/4 cup brown sugar
2 teaspoons chopped crystallized ginger
110 grams unsalted butter, melted
200 grams of ginger cookies
6 dried figs, stems removed, sliced
1/4 cup pine nuts, lightly toasted
LEMON VANILLA CREAM
2 lemons, zest and juice
2 tablespoons sugar
1 tablespoon vanilla bean paste
100 grams of mascarpone
150 mills of chilled cream

Heat oven to 170C.
Combine pumpkin, spice, sugar, ginger and 30 grams of the butter, place on a lined cookie sheet and bake until pumpkin is tender.
Crumb ginger cookies in a food processor, and remaining butter and mix again briefly. Press into a tart tin and refrigerate.
Tip pumpkin into a bowl with figs and pine nuts and stir until combined. Spoon mixture into tart case and bake until golden, about 20 minutes. Cool for 15 minutes before removing from tin.
Serve with lemon vanilla cream.

LEMON VANILLA CREAM
Place lemon juice and zest in a small pan with sugar and vanilla. Bring to the boil then simmer to a thickish syrup. Cool before mixing with mascarpone. Whisk cream to soft peaks and gently stir into mascarpone mixture.
Enjoy!

Recipe adapted from New Zealand House and Garden
nzhouseandgarden.co.nz/‎

CHOCOLATE CHIP BROWNIES

Because sometimes only chocolate will do!

CHOCOLATE CHIP BROWNIES

1/2 cup walnus
3/4 cup flour
1/2 teaspoon salt
12 tablespoons unsalted butter, cut into chunks
6 ounces semi-sweet chocolate plus one cup
1 3/4 cups sugar
3 eggs
2 teaspoons vanilla extract

Heat oven to 350F.
Line the bottom and sides of an 8 or 9 inch baking pan with parchment paper and grease the lining.
Put the nuts in a food processor and process until finely ground. Add the flour and salt, and pulse a few times to combine.
Put the butter and chocolate in a large saucepan over low heat. Cook, stirring constantly, until they melt and the mixture is smooth.
Remove from the heat and stir in the sugar. Beat together the eggs and vanilla in a small bowl, then add the egg mixture to the saucepan and stir to combine. Stir in first the flour mixture, then the chocolate chips and transfer the batter to the prepared pan.
Bake until the brownies begin to pull away from the sides of the pan, about 30 minutes. Cool thoroughly before removing from the pan and cutting.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2012
www.arkansasonline.com/news/features/food/

COCONUT MANGO PUDDING

I picked up a rotisserie chicken from the supermarket for dinner, and the kids from school, after their activities and clubs were finished.
I planned to meet friends at a local yoga studio, Urban Asana, to try an aerial yoga class for the first time, but before I gamely threw my yoga mat over my shoulder and walked to the studio, I made this Coconut Mango Pudding. My husband and I chatted and caught up on the events of the day, as I chopped and cooked and poured and cooled.
Although I had difficulty trusting I wasn't going to crash to the ground, and as uncoordinated and ungraceful as I was, it was a really great experience, and one I would definitely repeat for the novelty, but probably not how I would regularly choose to practice.

Amber at Urban Asana Yoga

COCONUT MANGO PUDDING

1 cup ripe mango, cut into small cubes
1/2 cup sugar
2 tablespoons plus 1 teaspoon of cornstarch
pinch of salt
3 eggs
1 (13 ounce) can of coconut milk

Combine sugar, cornstarch and salt in a medium saucepan. Add eggs and coconut milk, and beat until well mixed. Cook over a medium heat, whisking constantly until pudding thickens, about 3 to 4 minutes.
Remove from heat. Gently mix mango into pudding. Pour into small custard cups or decorative bowl. Cover, and refrigerate until cool.
Decorate with toasted coconut and/or extra mango before serving, if desired.
Enjoy!

Recipe adapted from The Morning News
April 2004

STRAWBERRY SHORTCAKES WITH BALSAMIC AND BLACK PEPPER SYRUP

Our school offers Family Connection Nights during the year, which are a fabulous and fun idea, but for one reason or another, our family hasn't ever been able to attend. We were all super excited about the strawberry shortcake making evening, but because of after school activities the timing didn't work for us.

I placated the kids by offering to make strawberry shortcakes at home, and found this yummy recipe - amazing, melt-in-your-mouth biscuits and the wonderful adult twist of adding balsamic and black pepper to the strawberries, although I left them plain for the kids. Also, the strawberries were delicious on Greek yogurt the next morning, with a drizzle of honey and a sprinkle of pecans.

STRAWBERRY SHORTCAKES WITH BALSAMIC AND BLACK PEPPER SYRUP

BISCUITS

2 cups flour

5 tablespoons sugar, divided

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, cut into 1/2 inch cubes

1 cup chilled cream

1 large egg, beaten to blend (for glaze)

FILLING

2 pounds fresh strawberries, hulled, and quartered

6 tablespoons sugar, divided

3 tablespoons balsamic vinegar

1 large pinch of freshly ground black pepper

1 cup chilled whipping cream

1 teaspoon vanilla extract

BISCUITS

Position rack in the center of the oven and preheat to 425F. Line baking sheet with parchment paper. Place flour, 4 tablespoons of sugar, baking powder, and salt in processor. Using on/off turns, process to blend. Add butter, cut in using on/off turns until the butter resembles large peas, about five 1-second intervals. Add cream, using on/off turns, process until moist clumps form. Transfer dough to a lightly floured work surface. Gather dough into a ball, flatten into an 8 by 4 inch rectangle, about 1 1/4 inches thick. Cut lengthwise in half, then crosswise into 4 equal strips, forming 8 square biscuits.

Transfer biscuits to prepared baking sheet and chill for 20 minutes.

Brush the top of the biscuits with egg glaze, sprinkle with remaining 1 tablespoon sugar. Bake until biscuits are golden brown and tester inserted comes out clean, about 12 to 15 minutes. Transfer to a rack and cool.

FILLING

Mix strawberries, 5 tablespoons sugar, vinegar and black pepper in a medium bowl. Let macerate 30 minutes, stirring occasionally.

Using electric mixer, beat cream, vanilla and remaining 1 tablespoon sugar in another medium bowl until peaks form.

Cut biscuits horizontally in half. Place bottom half of each biscuit, cut side up on plate. Using slotted spoon, divide strawberries among biscuits. Spoon dollop of whipped cream atop strawberries. Cover each with top half of biscuit. Drizzle some of the juices from the strawberries around the shortcakes.

Enjoy!

Recipe adapted from Bon Appetit, June 2010

www.bonappetit.com/recipes‎

SOUR CREAM BLUEBERRY PIE

I randomly saw a friend while out and about one day, walking around the Fayetteville Square, and we started talking about food.
She told me about the Maine blueberries for sale at Ozark Natural Foods - and how amazing they are, small and flavorful. I promptly bought myself a package to experience them for myself,  and now I keep them in stock in the freezer - and always think of my friend when I use them.

SOUR CREAM BLUEBERRY PIE

FILLING
3/4 cup sugar
3 tablespoons flour
1 cup sour cream
2 eggs, beaten
1 teaspoon almond extract
2 cups blueberries
1 (9-inch) unbaked pie shell
TOPPING
1/4 cup plus 2 tablespoons flour
1/4 cup plus 2 tablespoons brown sugar
4 tablespoons butter, softened

Heat oven to 375F.
TO MAKE THE FILLING
In a large bowl, mix together the sugar and the flour. Add sour cream, eggs and almond extract. Mix well. Stir in blueberries. Pour mixture into pie shell.
TO MAKE THE TOPPING
Combine flour, brown sugar and butter, mix well. Sprinkle evenly over filling.
Bake for 40 to 45 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, June 2002
www.arkansasonline.com/news/features/food/‎

CARDAMOM BROWN SUGAR SNICKERDOODLES and CHOCOLATE CHIP OAT COOKIES

Always love a little sweetness!

CARDAMOM BROWN SUGAR SNICKERDOODLES

2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 teaspoons ground cardamom, divided use
1/4 teaspoon salt
1 cup butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sugar

Sift together the flour, cream of tartar, baking soda, 1 teaspoon of the cardamom and the salt in a large bowl. Combine the butter and brown sugar in the bowl of a stand mixer, beat on medium speed for 1 minute. Increase the speed to high and beat until very light and fluffy, 2 or 3 minutes. Reduce the speed to medium and beat in the eggs, one at a time, add the vanilla extract.
Add 1/3 of the flour mixture and beat on low speed until fully incorporated. Repeat 2 more times, stopping to scrape down the sides of the bowl as needed.
Cover and refrigerate until firm, about 1 hour.
Heat oven to 350F. Line baking sheets with nonstick baking mats. Combine the sugar and remaining 1 teaspoon of cardamom in a medium bowl.
Scoop tablespoons of dough into the sugar-cardamom mixture. Arrange the cookies 2 inches apart on each baking sheet. Bake for 10 to 12 minutes, or until the tops of the cookies are crackled and the edges are just barely browned. Transfer to a wire rack to cool.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2012
www.arkansasonline.com/news/features/food/‎

CHOCOLATE CHIP OAT COOKIES

1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups light brown sugar
1 cup butter, softened
1/2 cup sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
2 1/2 cups oats
2 cups semi-sweet chocolate morsels

Heat oven to 375F.
Combine flour, baking soda and salt in a small bowl. Beat brown sugar, butter and sugar in a large mixer bowl until creamy. Beat in eggs, milk and vanilla. Gradually beat in flour mixture. Stir in oats and chocolate morsels. Drop by rounded tablespoons onto baking sheets.
Bake for 10 to 12 minutes. Let stand 1 minute, remove to wire racks to cool completely.
Enjoy!

Recipe adapted from Best Loved Cookies, 1999
www.amazon.com/...best-loved-cookies/dp/B001O8QBLO‎

WARM PEAR BUCKLES WITH CLEMENTINE CREAM and CLEMENTINE POTS DE CREME

Cuties, they're not just for kids. These desserts are a grown up way to use the small, sweet fruit.

WARM PEAR BUCKLES WITH CLEMENTINE CREAM

1 2/3 cups flour
1/2 cup powdered sugar
1/4 teaspoon ground nutmeg
1 cup unsalted butter, room temperature
1 (8 ounce) package of cream cheese, room temperature
1 cup sugar, divided
2 teaspoons vanilla extract
3 pounds firm but ripe pears, peeled, quartered, cored and diced
1 1/2 tablespoons cornstarch
1 1/2 teaspoons ground ginger
zest and juice of one lemon
clementine cream (recipe to follow)

Whisk the flour, powdered sugar and nutmeg in a medium bowl. Using mixer, beat butter, cream cheese, 1/3 cup sugar and vanilla in a large bowl until smooth. Add dry ingredients, fold in just to blend. Divide dough in half. Form each half into a ball. Flatten into disks. Wrap each in plastic and chill for 2 hours.
Heat oven to 400F. Mix pears, cornstarch, ginger, 2/3 cup sugar and lemon zest and juice. Divide among ramekins.
Working with 1 dough disk at a time, roll out on lightly floured surface to 1/4 inch thickness. Using a plate or cookie cutter 1/2 inch larger than the top of the ramekins as a guide, cut out rounds. Cut a 1-inch long slit in center of each round. Place dough rounds atop pear mixture in ramekins. Place ramekins on a baking sheet.
Bake until golden brown and bubbling, about 30 minutes. Cool for 15 minutes. Serve with a dollop of  clementine cream.

CLEMENTINE CREAM
1 cup chilled cream
2 tablespoons fresh clementine juice
2 tablespoons sugar
1 teaspoon finely grated clementine peel

Place all ingredients in a large bowl. Using an electric mixer, beat until peaks form.
Enjoy!

Recipe adapted from Bon Appetit, October 2010
www.bonappetit.com/recipes‎

CLEMENTINE POTS DE CREME

2 3/4 cups cream, divided
zest of 2 clementines, 1 finely grated, 1 cut into thin strips for garnish
1/2 pound semisweet chocolate chips
6 large egg yolks
1/3 cup plus 2 tablespoons sugar, divided
1/2 cup whole milk

In a large saucepan, heat 2 1/4 cups cream over medium heat until warm to the touch, about 3 minutes. Add finely grated clementine zest and chocolate chips. Remove from the heat and let steep 20 minutes, stirring a few times, until smooth.
Heat oven ot 300F. In a large bowl, whisk yolks with 1/3 cup sugar and milk. Set six 6-ounce ramekins in a large baking pan.
Set a strainer over bowl with yolk mixture and pour chocolate mixture through, pressing on the zest. Whisk well to throughly combine.
Pour into ramekins. Add very hot tap water to the baking pan until it reaches halfway up the sides of ramekins. Cover pan loosely with foil and bake until pots de creme are just set around edges and slightly jiggly in centers, about 40 minutes. Transfer ramekins to a rack to cool completely, then cover and refrigerate overnight.
In a large bowl, whip remaining 1/2 cup cream to soft peaks. Add remaining 2 tablespoons sugar and whip lightly to incorporate.
Place a dollop of whipped cream on each pot de creme, garnish with zest strips, and serve.
Enjoy!

Recipe adapted from Oprah Magazine, February 2013
www.oprah.com/.../Oprah-Magazines-Best-Recipes-Top-...‎

OATMEAL CARMELITAS

I was making these to deliver to a friend. Unfortunately I completely forgot they were in the oven - so I'm not sure how long they baked for - I was probably distracted by our huge laundry pile. The edges were a little crispy, but the rest of the bars were edible, and my friend was very gracious.

OATMEAL CARMELITAS

2 cups flour
2 cups quick-cooking oats
1 1/2 cups light brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, melted
1 (12 ounce) package of semi-sweet chocolate morsels
1 (14 ounce) package of caramels
1/3 cup half and half

Heat oven to 350F.
Stir together the flour, oats, brown sugar, baking soda and salt in a large bowl. Add butter, stirring until mixture is crumbly. Reserve half of mixture (about 2 3/4 cups). Press remaining half of mixture into bottom of a lightly greased 13 by 9 inch pan. Sprinkle evenly with chocolate morsels.
Microwave caramels and half and half in a microwave safe bowl, for 2 minutes. Stir and microwave for 1 to 3 more minutes or until mixture is smooth. Pour evenly over chocolate morsels. Sprinkle evenly with reserved crumb mixture.
Bake for 25 to 30 minutes or until light golden brown. Cool on a wire rack. Cut into bars.
Enjoy!

Recipe adapted from Southern Living, November 2006
www.southernliving.com/food/‎

EXTRA FUDGY RASPBERRY SWIRL BARS

A friend made raspberry preserves from the wild raspberries her and her family had picked at their lake property. After spreading the delicious jam on toast and biscuits, I had enough left over to bake these delectable bars.

EXTRA FUDGY RASPBERRY SWIRL BARS

1 (12 ounce) package of semi-sweet chocolate chips
3/4 cup butter
1 1/2 cups sugar
1 tablespoon vanilla
3 eggs
1 1/2 cups flour
1/4 teaspoon salt
1/2 to 1 cup white chocolate chips
1/3 cup raspberry preserves

Heat oven to 350F.
Melt chocolate chips and butter in a saucepan over low heat, stirring occasionally, 5 to 8 minutes or until smooth. Remove from heat, stir in sugar and vanilla. Stir in eggs, one at a time, mixing well after each addition. Stir in flour and salt, mix just until flour is moistened. Stir in white chocolate chips.
Spread batter into greased 13 by 9 inch baking pan. Drop spoonfuls of preserves on batter and gently pull a knife through batter and preserves to create a swirled effect.
Bake for 30 to 35 minutes, or until bars just begin to pull away from the sides of the pan. Cool completely. Cut into bars.
Enjoy!

Recipe adapted from Land O'Lakes
www.landolakes.com/.../extra-fudgy-raspberr...‎

BACON WRAPPED BOURBON FIGS and BACON BOURBON APPLE PIE

Bacon and Bourbon is always a winning combination, sweet or savory!

BACON WRAPPED BOURBON FIGS

16 fresh figs
1/4 cup bourbon
1/2 cup water
1 wedge of Gorgonzola cheese, cut into pieces
24 pecan halves, toasted
8 bacon slices, cooked and cut in half

Combine figs, bourbon and water in a medium saucepan. Cook, covered, over low heat about 8 minutes, or until figs are softened. Remove from heat, cool slightly. Drain figs, gently pat dry with paper towels.
Heat oven to 350F.
Cut figs in half lengthwise. Place 1 cheese piece and 1 pecan half on cut side of each fig half. Wrap one bacon piece around each fig and secure with a wooden pick. Place on a cookie sheet and bake for 6 to 8 minutes or until bacon is crisp and browned.
Enjoy!

Recipe adapted from Southern Living, December 2012
www.southernliving.com/food/‎

BACON BOURBON APPLE PIE

1/2 cup brown sugar
1 teaspoon cinnamon
3/4 cup flour
6 tablespoons butter, divided
5 slices cooked bacon, chopped
1 pie crust
6 cups sliced, peeled apples
3/4 cup granulated sugar
2 tablespoons bourbon
1 teaspoon vanilla

Heat oven to 400F.
Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 4 tablespoons of butter until mixture resembles coarse crumbs. Stir in bacon.
Place crust in a 9-inch pie plate. Place apples in large bowl. Add sugar, remaining flour, bourbon and vanilla, mix lightly. Spoon into crust. Cut remaining butter into small pieces, place evenly over apples. Cover with crumb topping. Place on a baking sheet.
Bake for 30 minutes or until apples are tender.
Enjoy!

Recipe adapted from Food and Family, Fall 2013
www.kraftrecipes.com/foodfamilyarchive/foodandfamilyarchivelanding....‎

CHOCOLATE AVOCADO PUDDING

I was intrigued with the combination of ingredients in this recipe, and was inspired, interested and excited to try the flavors. The pudding had a wonderful, thick, silky, rich texture, and I really enjoyed the taste, different from regular chocolate pudding, but delicious.

CHOCOLATE AVOCADO PUDDING

1 ripe avocado, peeled, pit removed
1/2 cup almond milk
4 tablespoons cocoa powder
6 dates, pitted
1/2 teaspoon vanilla extract

Puree all ingredients in a blender, adding a little more milk if needed. Spoon into bowls, add whipped topping and berries if desired.
Enjoy!

Recipe adapted from Shape Magazine, January/February 2014
www.shape.com/healthy-eating/healthy-recipes‎

ROASTED BANANA PUDDING CAKE WITH HONEY CREAM AND MACADAMIA NUTS

After being out of town for the week, my husband arrived home around 4pm, just in time for my oldest Sons birthday party. It was one of the easiest, most laid back parties ever! Pizza and a cookie cake and a few friends to spend the night.
I took full advantage of the relaxed atmosphere, and having my husband back in town to supervise the 8 boys, and briefly popped out to meet friends for Magazine Club.
However, as undemanding as my child was, I couldn't NOT cook for my Sons birthday, so our family birthday dinner concluded with this masterpiece of deliciousness (plain whipped cream for the kids).

ROASTED BANANA PUDDING CAKE WITH HONEY CREAM AND MACADAMIA NUTS

CAKE
2 large ripe bananas, unpeeled
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 cup sugar
1 egg, lightly beaten
3/4 cup buttermilk
1/2 teaspoon baking soda
1 1/2 tablespoons unsalted butter, melted
2 tablespoons cream
1/2 teaspoon finely grated orange zest
1 cup roasted macadamia nuts, toasted and coarsely chopped

HONEY CREAM
1/4 cup plain yogurt
1/4 cup honey
1/4 teaspoon finely grated lime zest
1/4 teaspoon finely grated orange zest
2 tablespoons Kahlua
2/3 cup cream

MAKE THE CAKE
Heat oven to 350F.
Butter a 7 by 11 inch baking dish. Put the bananas on a rimmed baking sheet and bake for about 45 minutes, until dark and soft. Let the bananas cool, then open the peel and scoop the roasted banana pulp into a large bowl.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, ground cloves, nutmeg and salt.
Using an electric mixer, beat the roasted bananas with the sugar until a puree forms. Then beat in the eggs. In a small bowl, stir together the buttermilk and baking soda, then add to the banana mixture. At low speed, gradually beat in the flour mixture. Gently beat in the melted butter, cream and orange zest.
Spread the batter in the prepared dish and bake for 25 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool.

PREPARE THE HONEY CREAM
In a small bowl, whisk the yogurt with the honey, finely grated lime zest, finely grated orange zest and the liqueur. In a large bowl, beat the cream until softly whipped. Gently fold in the honey yogurt mixture.
Serve pieces of cake with dollops and honey cream and a sprinkle of macadamia nuts.
Enjoy!

Recipe adapted from Food and Wine, November 2010
www.foodandwine.com/recipes‎

LEMONGRASS COOKIES and BOURBON CHOCOLATE CHIP BAR COOKIES and DEEP CHOCOLATE POUND CAKES

My husband hosted his annual company meeting at a Razorback basketball game.
Thinking outside the box, he rented a luxury box, and ordered in barbecue and beer, definitely a fun way to get the job done.
I offered to stock the room with desserts, my humble, heartfelt and homemade way of saying thank you for all the hard work and dedication from this amazing team.

LEMONGRASS COOKIES

1/2 cup butter, softened
1/4 cup confectioners sugar
zest from one lemon
1 cup of flour
1/3 cup coconut, shredded
1 heaped tablespoon of lemongrass puree
1 1/2 cups white chocolate chips

Heat oven to 350F.
With an electric mixer, beat butter and sugar in a medium bowl until creamy. Add lemon zest. Gradually beat in flour, coconut and lemongrass. Stir in 1 cup of chocolate chips.
Shape dough into 1-inch balls and place 1/2 inch apart on baking sheets. Bake for 10 to 12 minutes,  or until cookies are set and light golden brown on the bottom.
Cool on baking sheets for 2 minutes, place on wire racks to cool completely.
Microwave remaining chocolate chips, scrape melted chocolate into a plastic bag, snip off one corner and squeeze a dollop of chocolate onto each cookie.
Enjoy!

BOURBON CHOCOLATE CHIP BAR COOKIES

2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter at room temperature
1 cup plus 2 teaspoons of sugar
1/2 cup dark brown sugar
1 egg
1 teaspoon vanilla extract
6 tablespoons bourbon
1 1/3 cups semi-sweet chocolate chips

Heat oven to 350.
In a bowl, whisk together the flour, baking soda and salt.
In a separate bowl, beat butter and sugars with an electric mixer until light and fluffy, scraping the bowl as necessary.
Add the egg and vanilla and beat on low speed to incorporate. On low speed, add the bourbon, 1 tablespoon at a time, beating for about 20 seconds after each addition, and scraping the bowl as necessary.
Gradually add the flour mixture, beating until well incorporated, then fold in the chocolate chips.
Press dough evenly into the bottom of a prepared baking dish, bake for about 20 minutes, until set on top and beginning to brown around the edges. Cool in pan for 10 to 15 minutes, before cutting into squares.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2013
www.arkansasonline.com/news/features/food/‎

DEEP CHOCOLATE POUND CAKES

2 1/4 cups cake flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup sour cream
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
1/4 cup honey
2 tablespoons boiling water
3/4 cup sugar
1/2 cup unsalted butter, room temperature
2 eggs
1 teaspoon vanilla extract
1/2 cup mini semi-sweet chocolate chips

Heat oven to 350F.
Place paper muffin liners in a muffin tin.
Whisk flour, baking powder, salt and baking soda in a medium bowl. Whisk sour cream and milk together in a small bowl.
Sift cocoa powder into another small bowl. Whisk in honey and 2 tablespoons of boiling water until smooth. Cool completely.
Using an electric mixer, beat sugar and butter in another medium bowl, until light and fluffy, about 3 minutes. Beat in eggs one at a time, occasionally scraping down sides of bowl. Beat in flour mixture alternately with sour cream mixture until just blended. Stir in the chocolate chips.
Divide batter among the muffin tins, bake until tester inserted into center comes out clean, about 12 to 15 minutes.
Enjoy!

Recipe adapted from Bon Appetit October 2008
www.bonappetit.com/recipes‎

MAPLE PUMPKIN PIE and BROWN SUGAR PUMPKIN PIE

This past weekend was such a welcome respite from the intense cold we have experienced for much of the winter, that we couldn't wait to get outside. We traveled the short distance to Lake Fort Smith, and enjoyed the beauty of the outdoors.
To distract the kids from the fact that we were hiking, we started a game where we would walk for a while, through all kinds of "hardships", then "set up camp" - a pile of dried grass for a bed and a ring of stones for the fire. We imagined we were cooking all kinds of fabulous meals, and talked about them as if they were real - even on the way home we were still discussing which of our "foods" and "meals" were our favorites.
My youngest son declared he wanted real pumpkin pie, so once we were home, I made this Maple Pumpkin Pie for dessert and all fantasy aside, it was delicious. I made the Brown Sugar Pumpkin Pie over Thanksgiving, and it was every bit as yummy.

MAPLE PUMPKIN PIE

Heat oven to 350F.
Whisk 1 1/2 cups of canned pumpkin and 2 eggs to blend well in a medium bowl. Add 1 cup whole milk, 1/2 cup pure maple syrup, 1 tablespoon flour, 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon of salt, whisk to blend well. Pour the filling into a 9 inch baked pie crust. Bake pie until the center is just set, 55 to 60 minutes. Transfer to a wire rack, let cool, served with sweetened whipped cream.
Enjoy!

Recipe adapted from Bon Appetit, November 2012
www.bonappetit.com/recipes‎

BROWN SUGAR PUMPKIN PIE

1 pie crust (I used a pre-made graham cracker crust)
1 (15 ounce) can of pumpkin puree
2 eggs, lightly beaten
1/2 cup cream
1/2 cup brown sugar
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt

Heat oven to 375F.
Combine the pumpkin puree with the remaining ingredients in a mixing bowl, and stir until well blended. Pour into the prepared pastry and bake for 50 to 60 minutes, or until the crust is nicely browned and the custard set. Let cool before serving.
Enjoy!

Recipe adapted from AY Magazine, November 2012
www.aymag.com/AY-Magazine/Recipes/‎

CEDAR PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE and GREENS AND RADISH SALAD WITH WARM RED WINE VINAIGRETTE and CHOCOLATE MERINGUES AND STRAWBERRIES

Ever since our first Valentines together, my husband and I have cooked at home. For quite a few years we have had a wonderful and very dear couple join us - they met at our house and then became engaged here - and as our culinary skills have increased, so have the number of people we have included.
We usually begin the evening with appetizers and cocktails upstairs, then we negotiate the stairs down to the wine cellar for the first course, main course and appetizer.
This years meal began with a Cedar Planked Brie, continued with a simple green salad and moved on to a fragrant, delicious leg of lamb, that my husband prepared, before concluding with Chocolate Meringues.
As fantastic as everything was, I must admit, I couldn't wait for the next day - for thinly sliced lamb on soft, fresh bread, with butter, ketchup and a sprinkle of sea salt, which is how I loved it while growing up in New Zealand.
I anticipated the left overs as much as I look forward to our special celebration each year - a lot!!

CEDAR PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE

1 cedar grilling plank
1/4 cup brown sugar
1/4 cup chopped pecans
2 tablespoons dried apricots, chopped
1 tablespoon bourbon
1 round of brie
2 tablespoons blackberry jam

Soak the cedar plank in water for 30 minutes.
Meanwhile, in a bowl, stir together the brown sugar, pecans, dried apricots and bourbon.
Heat oven to 400F.
Place the brie on the wet cedar plank. Spread the jam over the top of the cheese. Spoon the fruit and nut mixture over the jam.
Place the plank with the brie on a cookie sheet in the oven, bake for 10 minutes, or until the brie is slightly softened and the sugar melts.
Serve with grapes and sliced apple and pear, if desired.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2013
www.arkansasonline.com/news/features/food/‎

GREENS AND RADISH SALAD WITH WARM RED WINE VINAIGRETTE

1 head of butter lettuce, leaves torn
1 head of red leaf lettuce, leaves torn
thinly sliced radishes
1/3 cup olive oil
3 tablespoons chopped shallot
1 cup red wine
5 tablespoons red wine vinegar
1 tablespoon whole-grain mustard
2 teaspoons salt
2 teaspoons freshly ground black pepper

Place lettuce and radishes on individual serving plates.
In a small saucepan, heat oil over medium-high heat. Add shallot and cook for 4 to 5 minutes, or until tender. Add red wine, and bring to a simmer. Cook for 6 minutes. Pour mixture into the container of a blender. Add vinegar, mustard, salt and pepper. Pulse until mixture is emulsified and smooth. Serve warm over salad.
Enjoy!

Recipe adapted from Southern Lady, September/October 2011
www.southernladymagazine.com/recipes/‎

CHOCOLATE MERINGUES AND STRAWBERRIES

8 ounces of frozen strawberries, thawed
3/4 cup plus 2 tablespoons of sugar, divided
1 teaspoon balsamic vinegar (I used a violet balsamic)
3 egg whites at room temperature
1/4 teaspoon cream of tartar
5 teaspoons cocoa powder, sifted
3/4 cup cream
2 tablespoons confectioner's sugar
2 ounces dark chocolate, shaved

Heat oven to 325F.
In a bowl, combine strawberries, 2 tablespoons sugar and vinegar. Using an electric mixer, beat egg whites until peaks form. Add cream of tartar and a pinch of salt, beat to combine. Slowly add remaining 3/4 cup sugar, beating until stiff peaks form. Sprinkle cocoa over egg mixture, whip until just combined. Spread into 6 mounds, 3 inches each, on a parchment paper-lined baking sheet.
Place in oven, reduce temperature to 300F and bake until meringues are dry on the outside and soft in the center, about 50 minutes. Cool on sheets.
Using an electric mixer, whip cream and confectioners sugar. Top meringues evenly with berry mixture, whipped cream and chocolate.
Enjoy!

GEORGE WASHINGTON CHERRY COBBLER

In honor of Presidents Day, I found this recipe for George Washington Cherry Cobbler. Although I am sure most people know the connection between the first president and a certain cherry tree, I must admit, it wasn't until my 7 year old asked me to explain, that I researched it more thoroughly.

GEORGE WASHINGTON CHERRY COBBLER

1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/2 cup water
1 package (12 ounces) frozen, pitted dark sweet cherries, thawed
1 tablespoon butter
TOPPING
1 cup flour
4 tablespoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk

Heat oven to 400F.
In a saucepan, combine the sugar, cornstarch and cinnamon. Stir in water until smooth. Add the cherries (and cherry juice) and butter. Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened. Pour into an 8 inch baking dish, set aside.
FOR TOPPING
In a large bowl, combine the flour, 2 tablespoons, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk, just until moistened.
Drop by spoonfuls over the cherries, sprinkle with remaining sugar. Bake for 25 to 30 minutes or until golden brown.
Serve warm with ice cream if desired.
Enjoy!

Recipe adapted from Taste of Home
www.tasteofhome.com › Recipes‎

POMEGRANATE LIME CAKES and CHOCOLATE POMEGRANATE CAKES and CHOCOLATE POMEGRANATE TORTE

She is generous, funny, kind, brilliant, nonjudgmental, and she has the greatest collection of shoes I have ever seen - Connie Porter - 1994

POMEGRANATE LIME CAKES

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup butter, room temperature
2 eggs
3/4 cup pomegranate juice, divided
juice and peel of 1 lime
1/2 cup plain, thick yogurt
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
lime peel to garnish

Heat oven to 350F.
Butter and flour 2 muffin pans, or line with paper liners.
Sift together flour, baking powder, and slat in medium bowl. Beat sugar and butter in large bowl until well blended, about 1 minute. Add eggs, 1 at a time, beating well after each addition. Beat in 1/2 cup pomeganate juice and the lime juice and peel. Beat flour mixture into batter just until blended. Stir in the yogurt.
Evenly divide batter into prepared pans, bake until tester inserted into center of cake comes out clean, about 15 minutes. Let cakes cook about 15 minutes. Meanwhile, sift powdered sugar into medium bowl, whisk in 1/4 cup pomegranate juice, and vanilla. Pour glaze over cakes, sprinkle with lime peel.
Enjoy!

Recipe adapted from Bon Appetit, November 2008
www.epicurious.com › recipes & menus

CHOCOLATE POMEGRANATE CAKES

4 eggs
3/4 cup brown sugar
1 cup sugar
1 teaspoon vanilla extract
1/2 cup oil
1 cup pomegranate juice
1/2 cup cocoa powder
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder

Heat oven to 350F.
Grease 2 mini bundt pans or a muffin pan. Set aside.
In the bowl of an electric mixer, beat together the eggs, sugar and brown sugar utnil well combined. Add the vanilla extract, oil and pomegranate juice and beat to combine. In a small bowl, whisk together the flour, cocoa powder, baking soda and baking powder.
Slowly stir the flour mixture into the wet ingredients. Mix utnil just combined.
Pour the batter into the prepared baking pans, filling about 3/4 full.
Bake for about 18 to 20 minutes. Remove cakes from the oven and set asie to cool.

POMEGRANATE GLAZE

1 1/2 cups powdered sugar
1 1/2 tablespoons pomegranate juice

In a small bowl, combine the powdered sugar and pomegranate juice. If needed, add a bit of water until you reach a drizzling consistency. Drizzle over cooled cakes.
Enjoy!

Recipe adapted from Tales of an Overtime Cook, September 2012
overtimecook.com/

CHOCOLATE POMEGRANATE TORTE

FOR THE CAKE
4 tablespoons softened unsalted butter, cut into pieces
6 ounces chocolate
3 eggs, separated
3/4 cup sugar
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup flour
FOR THE POMEGRANATE JELLY
1 apple
1 1/2 cups pomegranate juice
1/4 cup plus 2 tablespoons sugar
12 cranberries
FOR THE GLAZE
6 ounces chocolate, chopped
6 tablespoons unsalted butter, cut into pieces
1 tablespoon honey
pinch of salt

MAKE THE CAKE
Heat oven to 350F.
Grease the sides and bottom of a 9 by 2 inch round cake pan and line the bottom with parchment paper.
Grate 2 ounces of the chocolate and set aside. Chop the remaining chocolate and combine with the butter and 3 tablespoon s of water in a heatproof bowl. Set the bowl in a skillet of barely simmering water and stir frequently until the mixture is melted and smooth. Set aside.
In a large bowl, whisk the egg yolks with 1/2 cup sugar and the salt until thick and lightened in color.
In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar at medium-high speed to soft peaks, about 2 minutes. With the motor running, gradually add the remaining 1/4 cup sugar, beating to stiff peaks, 1 to 2 minutes more.
Whisk the warm chocolate and the flour into the yolk mixture. With a rubber spatula, fold one quarter of the whites into the chocolate batter. Scrape the remaining whites into the chocolate mixture and sprinkle the grated chocolate on top. Fold together. Pour the batter into the prepared pan and spread it evenly.
Bake until a toothpick inserted in the center of the cake comes out smudged with a few moist crumbs, about 25 minutes. Cool in the pan on a rack for 10 minutes. Run a knife around the edge of the cake and invert it onto another rack. Remove the pan and parchment and invert the cake onto the first rack. Let cool completely.
MAKE THE POMEGRANATE JELLY
Grate enough of the apple (including the peel) to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar and cranberries to a simmer over medium heat. Simmer, covered, until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly towards the end, until the liquid has evaporated and the mixture is reduced to 3/4 cup, about 5 minutes.
With a rubber spatula, press the pulp through a mesh strainer into a bowl until you can't get any more juice out of the pulp. Scrape all of the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer.
Transfer the cake to a plate. Stir the jelly to blend it, scrape it onto the cake, and spread it evenly over the top. Let the jelly cool until it's set, about an hour.
MAKE THE GLAZE
Put the chocolate, butter, honey and salt in a heatproof bowl set in a skillet of barely simmering water. Stir gently until the chocolate melts and the mixture is perfectly smooth. Remove from the heat and stir in 2 tablespoons of cool water. Let cool to room temperature without stirring. With an offset spatula, spread the glaze over the top and around the sides of the cake.
Garnish with pomegranate seeds.
Enjoy!

Recipe adapted from Fine Cooking
www.finecooking.com/recipes/chocolate-pomegranate-torte.aspx‎

APPLE CHARLOTTE

Tonight I finally had the chance to sit and watch the Sochi Olympics. We ate dinner in front of the TV, and our whole family was entranced.
I love a theme, so I made this Russian themed dessert from a Cookbook I had picked up from the library.

APPLE CHARLOTTE
SHARLOTKA "GOST' na POROGE"

butter, for greasing the pan
6 apples, cored, peeled, quartered and sliced crosswise
1 teaspoon ground cinnamon
3 eggs
1 cup less 1 tablespoon sugar
1 teaspoon vanilla extract
1 1/2 cups flour

Butter a 9 inch springform pan. Add the apples, they should fill the pan completely. Toss with cinnamon.
Heat oven to 350F.
In a large bowl, using an electric mixer, beat the eggs with the sugar until the mixture is pale yellow and forms a ribbon when the beaters are lifted. Beat in the vanilla extract.
Gradually beat in flour. You will have a rather thick batter. Pour the batter evenly into the pan over the apples.
Bake until the top of the charlotte is puffy and golden, 50 to 55 minutes.
Enjoy!

Recipe adapted from "Please to the Table, the Russia Cookbook", Anya von Bremzen and John Welchman

GERMAN CHOCOLATE CAKE

My husband, who celebrates his birthday right before New Years Eve, requested a German Chocolate Cake to sweeten the transition into another year. We commemorated the occasion with family, as a couple and with friends, and as usual, were ready for a rest as the rest of the world was welcoming and celebrating the New Year!

GERMAN CHOCOLATE CAKE

1/2 cup boiling water
4 ounces sweet German chocolate
2 cups sugar
1 cup butter, softened
4 eggs, separated
1 teaspoon vanilla extract
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten
FOR THE COCONUT PECAN FROSTING
1 cup sugar
1/2 cup butter
1 cup evaporated milk
1 teaspoon vanilla extract
3 egg yolks, beaten
1 to 1 1/2 cups flaked coconut
1 cup chopped pecans

TO MAKE THE CAKE
Heat oven to 350F.
Grease and flour 3 (9-inch) round pans. (I ended up using just 2 of the layers - or I could have made more frosting).
Combine the boiling water and chocolate in a bowl and stir until chocolate is melted and smooth, set aside to cool.
In a separate bowl, mix sugar and butter until light and fluffy. Beat in egg yolks, one at a time, beat in chocolate and vanilla on low speed.
Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth.
Beat egg whites to stiff peaks. Fold egg whites into batter. Divide batter among pans. Bake for 35 to 40 minutes, or until a wooden pick inserted near the center cones out clean. Cool and top with coconut-pecan frosting.
TO MAKE THE FROSTING
Mix sugar, butter, milk, vanilla, and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes.
Take off heat, stir in coconut and pecans. Beat until spreading consistency. Allow to cool and thicken before icing cake.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, January 2013
www.arkansasonline.com/news/features/food/‎