Cranberry Upside Down Cake

My family unfortunately did not have the opportunity to host Thanksgiving this year, which just means Christmas dinner is going to be all the more epic. Even though I could not cook the whole feast, I had to bring something. Thanksgiving is also my Grandma's birthday, and I know she loves chocolate and cranberries. I chose cranberries because I have been looking for something to make with all the frozen cranberries in my freezer, and I have a lot (there was a deal at the last farmer's market).

I searched through several different upside down cakes and came up with this one. The cake has an almost coffee cake like texture, with the addition of sour cream. I am usually not a fan of orange zest in things, but there is just enough here that it adds a nice flavor without being overwhelming. It is super moist and a little bit sweet and tart, a real Thanksgiving winner. 

Adapted from Joy of Baking
Ingredients:
Topping:
1/2 stick unsalted butter (1/4 cup)
3/4 cup light brown sugar
3/4 cup chopped pecans, toasted
2 cups fresh/frozen cranberries (about 8 ounces, do not thaw)
Cake:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon orange zest
8 ounces sour cream


Instructions

1. Preheat the oven to 350F. Grease a 9-inch round cake pan.
2. In a small saucepan heat the butter and brown sugar over medium heat, until the sugar has dissolved. It will bubble up some and eventually stop and begin to look smooth, about 4 minutes. Pour into the prepared cake pan and and evenly sprinkle the pecans and cranberries over the top.
3. In a medium bowl combine the flour, baking powder, salt and cinnamon. In a stand mixer with a paddle attachment beat the butter and sugar on medium until light and fluffy (about 5 minutes). 
4. Scrap down the sides and add the eggs one at a time. Add the vanilla, orange zest and sour cream. Beat to combine and scrap down the sides. Add the dry ingredients on low speed, mixing just to combine.
5. Pour the mixture into the cake pan and gently spread it evenly over the top of the cranberries. Transfer it to the oven and bake for 30-40 minutes, until the top is golden and a toothpick comes out clean. 
6. Cool the cake in its pan for 5 minutes and then invert it onto a serving plate. Allow the cake to cool for another hour and serve it warm or at room temperature. 

Four Cheese Squash Macaroni

I have been coming across a lot of mac and cheese recipes that incorporate squash. I happened to have some squash and cheese that needed to be used up. The cheese maybe didn't need to be used up but being a true Wisconsin girl there is never a shortage of cheese on hand and I love mac and cheese!

I hate it when mac and cheese is too soupy or too dry. For my first time making mac and cheese with out a recipe, this turned out splendidly. It was just the right creamy consistency of cheese to noodle ratio. The squash and onions add a bit of sweetness and is contrasted excellently by the sharpness of the Gorgonzola and goat cheese. If you don't think you are a Gorgonzola fan, I would strongly recommend trying it here. The Gorgonzola just adds a much needed bite and saltiness. I am very pleased with how this turned out and hope you enjoy it as much as I did!


Ingredients:
1 pound pasta (penne, rigatoni, spirals, fusilli etc.)
1 medium onion
1 medium squash
2 tablespoon olive oil
Salt
Pepper
6 tablespoons unsalted butter
4 tablespoons flour
2 1/2 cups 2% milk
1 cup heavy cream
10 oz goat cheese
1 1/4 cups (5oz) grated  fontina cheese
1 1/4 cups (5oz) grated Havarti cheese
1/2 cup (2oz)  Gorgonzola cheese
2 cups fresh bread crumbs


Instructions:

1. Preheat oven to 400F. Peel and cut squash into 1-inch cubes. Toss with a tablespoon of olive oil and sprinkle with salt and pepper. Place on a baking sheet and cook for 30mins or until fork tender. Maintain oven temperature.
2. Meanwhile, slice the onion and place in a small skillet with a tablespoon of butter and a tablespoon of olive oil over medium-low heat. Sprinkle with a pinch of salt and pepper. Cook for 15-20 minutes until golden and softened. They may start to stick or the pan may turn brown, that is okay. If they start to look dry add a splash of water.
3. Bring a pot of water to a boil and cook the pasta to al dente (under cooked, about 2 minutes less than normal).
4. Combine the bread crumbs with 2 tablespoons of butter and a 1/4 cup of Havarti and fontina. 
5. In a medium pot heat 3 tablespoons of butter over medium heat and add 4 tablespoons of flour, whisking constantly until thickened and golden. Add both milks and increase heat to medium-high. Whisk until combined and small bubbles form around the edge, reducing heat to medium until thickened.
6. Add the remining fontina, Havarti,Gorgonzola and goat cheese. Stirring until melted. Add the onions, squash and noodles stirring to combine. Pour the mixture into a baking dish and top with the bread crumb and cheese mixture. Place in the oven and cook until the top is melted and golden (about 10 minutes). Enjoy!

Three Sisters Soup

I am taking a Native American Indian class this semester for an ethnic studies graduation requirement. When the professor announced the second assignment was going to be about food, she had my full attention. It was a tough choice deciding if I should research the history of corn cultivation or get into the kitchen and cook, not! The goal of the assignment was to use indigenous ingredients that would have been available and used by the Native Americans of Wisconsin. I decide to go with soup because I have never made soup before and have always wanted too.


The story behind this soup is that squash, beans and corn grow cooperatively. Corn uses nitrogen from the soil and beans replenish nitrogen to the soil. The squash keeps down weeds and prevents erosion. It was a very sustainable method, allowing for replanting of the same plot year after year. I added wild rice to the soup to add texture and flavor, but wild rice was widely available in Wisconsin at the time.

I did not have high expectations for flavor, but I was totally shocked by how delicious it was. Part of the assignment was to cook the food for friends.  I made it for my dad during the Packer game and he loved it and it is not just because I am his daughter. He is not afraid to be critical (can you say overly critical?), and for not being a big soup person he loved this. There were only a few ingredients added that would not have been available at the time, but something similar was probably used to enhance the flavor the way contemporary ingredients do. It was very easy and quick, and it was even better the next day. This would make for a great meal at the beginning of the week, making leftovers for later in the week. 

Ingredients:
3/4 cup wild rice (the real deal, not Uncle Ben's)
1 medium squash

1- 19oz can red kidney beans

1 cup frozen corn

4 cups water

4 teaspoons vegetable bullion

1 bay leaf

¼ teaspoon black pepper

2 tablespoons flour

2 tablespoons butter

Instructions:

1. Cook rice according to package instructions.
2. Peel and cut the squash into 1 inch cubes. Drain and rinse beans.
3. Add the squash, beans, corn and bay leaf into a heavy bottomed medium pot. Cover with water and add the vegetable bullion. Turn heat onto high and bring to a boil. Add the flour, butter and pepper. Boil for 5 minutes and reduce to a simmer for 5-10 minutes or until the squash is fork tender. 
4. Add the cooked wild rice, stir to combine and serve.

Peanut Butter Cup Cheesecake

I was at my parents house the other day and whenever I am home I like to look through my moms cooking magazines. I found a really delicious looking caramel pie recipe and was bound and determined to make it this past weekend. My head was apparently in the clouds while I made the pie because I burnt the heck out of the caramel. It had been a frustrating day and that was the last straw. I decided not to try the caramel again but was left with an empty graham cracker crust. What better to put in a graham cracker crust than cheesecake?! I looked at some plain cheesecake recipes and came up with this. It is not too sweet which I like a lot and it was very simple. The Reese's cups on top of the pie add a really nice touch. Enjoy!

Ingredients
1 1/2 packages graham crackers
5 tablespoons butter (melted)
2 teaspoons sugar
3 x 8oz packages cream cheese (room temperature)
2 tablespoons flour
Pinch salt
3/4 cup sugar
14 peanut butter cups
1 tablespoon vanilla
3 large eggs


Instructions:

1. Preheat oven to 375F
2. In a food processor pulse graham crackers to a fine crumb. Add melted butter and sugar and pulse to combine. Place in a pie dish and press down in the middle and up the sides to form the crust. Bake the crust for 5-7 minutes until golden.
3. Reduce oven to 300F. Place 8 peanut butter cups in a food processor and pulse to medium/small pieces.
4. In a stand mixer with a paddle attachment, beat the cream cheese, flour, and pinch of salt on medium speed for about 5 minutes. Scrape down the sides and add add sugar and mix to combine. Scrape down the sides and add the peanut butter cup pieces and vanilla. Mix until just combined. Add the eggs and mix until just combined (don't over mix or it will puff up too much and is more likely to crack).
5. Pour the mixture into the graham cracker crust. Place 6 whole peanut butter cups in a circle on the top of the cream cheese mixture.
6. Put it in the middle of the oven and bake for 45-50 minutes or until slightly jiggly like jello.
7. Let cool at room temperature and enjoy!

mini mini Chocolate Chip (Chocolate) Cookies

Yeah, I'm just as confused as you are. I didn't know how else to title this post because I made mini cookies that have mini chocolate chips in them and half of the cookies are double chocolate (the dough is chocolate and they have chocolate chips). Hope that clears any confusion! If not, just see the picture.

I wasn't very creative for these cookies, I basically followed the Nestle Tollhouse recipe on the back of the chocolate chip bag. I did a few different things, one was making half the batch double chocolate chip cookies. Don't worry, I'll show you how! They were quite a hit over the weekend. I made them on Friday and they didn't last much longer past Sunday. 

Mini mini Chocolate Chip (Chocolate) Cookies

as seen on the back of your chocolate chip bag or here

Ingredients

2 1/4 c. flour (I always use more so the cookies are fluffier - I probably added 3/4 c. more)

1 tsp. baking soda

1 tsp. salt

1 c. (2 sticks) butter, softened (I actually used 1/2 c. butter, 1/2 c. shortening - I got this tip from Kelsey!)

3/4 c. packed brown sugar

1 tsp. vanilla extract

2 eggs

1 package mini chocolate chips

1/3 c. cocoa

1 tbsp. vegetable oil

Directions

1. Preheat oven to 375 degrees

2. Combine all dry ingredients (flour, baking soda, and salt) and mix

3. Combine in a different bowl butter (and shortening), both sugars, and vanilla extract. Mix until creamy. I'd recommend using a hand mixer

4. Add eggs, one at a time, beating well after each addition

5. Gradually beat in flour

Small side note - I had this conversation with a couple people about whether they follow the directions about mixing the dry ingredients and liquids separately. I personally do it separately, but I don't really know if it makes a difference. Leave a comment on what you do or what you think is better :)

6. Divide dough equally and place in different bowls. 

7. To one bowl, add 1/3 c. cocoa and 1 tbsp. vegetable oil. Mix well

8. Add chocolate chips to each bowl, (make sure half of the bag goes into each). Mix

9. Drop cookies onto a cookie sheet. My mini cookies were about a tablespoon amount for each. 

*I would recommend starting with a cookie sheet full of all regular dough cookies (not double chocolate) so you can see when they are golden brown. 

10. Bake cookies for about 9-11 minutes. Even though the cookies were smaller, it took the same amount of time that was recommended (10 minutes) for me. 

11. Enjoy with a glass of milk :)