Free Knife Sharpening at Sur La Table!

As the scar on my thumb will tell you, a dull knife is a dangerous knife.  Or maybe that says something more along the lines of "don't try to slice that teeny end piece of crostini in half, dummy".

Either way, Sur La Table has a fabulous promotion going on for the month of October.  Grab your two favorite knives and head to the nearest one because they'll professionally sharpen them for free!  { If you're in Atlanta, that would be Perimeter Mall. }

Much safer than sharpening at home!

Penne with Mushrooms, Onions, Roasted Chicken and Sherry

I'm one of those people that tends to get the exact same thing at a restaurant every time I go.  Creature of habit?  Perhaps.  But I know what I like!

At the Cheesecake Factory, that dish for me is Pasta DaVinci.  It's penne, roasted chicken, caramelized red onion and baby portobello mushrooms... all tossed together in this light Madeira wine sauce.  {Why it's named for DaVinci, your guess is as good as mine. }

So when I got Sandra Lee's "Semi-Homemade Cooking Made Light" cookbook a few years ago for Christmas and came across a dish that near perfectly resembled Mr. DaVinci's pasta... I about backflipped.  And I've made it probably a hundred times since.

Different enough to seem impressive, easy enough to pull off on a weeknight, this is my go-to meal when a girlfriend is coming for dinner.  { Mostly because Spencer doesn't eat mushrooms.  When I get a chance to make this dish, I'm all over it! }

Sandra's recipe doesn't call for chicken, but I always add it.  She also asks for some random French spice mix that's nearly impossible to find, so I substitute there as well.

Bon appetit!

Penne with Mushrooms, Onions, Roasted Chicken and Sherry

Serves 6

Ingredients

• 1 12-ounce package penne pasta
• 1 tablespoon olive oil
• 1 red onion, thinly sliced
• 2 8-ounce packages baby portobello mushrooms { though white will work as well }
• 1/4 cup dry sherry
• 2 teaspoons tarragon
• 1/2 cup beef broth
• 1/3 cup sour cream
• Rotisserie chicken
• Fresh parsley, finely chopped
• Freshly grated parmesan cheese

Equipment

• Large skillet { I recommend at least 12" }
• Stockpot for boiling pasta

Instructions

• Boil enough salted water to accommodate the desired number of pasta servings.  Cook pasta according to package.  Drain and return to hot pot.  Cover to keep warm.
• Heat olive oil in skillet over medium-high heat.  Add onion and cook for 8-10 minutes or until softened and becoming translucent.

• Add mushrooms and cook another ten minutes until soft.
• While mushrooms and onions cook, carve chicken and pull into bite-sized pieces.  { I usually just use the white meat, then save the rest for salads or something else. }

• Stir sherry and tarragon together in measuring cup { or small bowl }.  Add to skillet, stir and cook until liquid is evaporated.

• Whisk beef broth and sour cream together in a small bowl.  Add to skillet, stir, and cook an additional 5 minutes.

• Add chicken, stir, and cook until heated through.
• Toss sauce mixture with hot cooked pasta.
• Garnish with parsley and parmesan cheese.

Serve immediately.  Then close your eyes and pretend you're at the Cheesecake Factory.  Especially if you happen to have one of their cheesecakes in the freezer.  { Thank heaven for Costco! }

A Taste of Smyrna

For four years now, I've seen the "Taste of Smyrna" festival advertised.  And for four years I've had one reason or another not to attend.  { Though now none of them come to mind.  What was I doing that was so important? }

But this year... we finally made it!

Held on Saturday at the Village Green, there were nearly 18,000 people in attendance.  The weather was positively perfect.  And now I know what we were missing these last few years... we had a blast!

There were the usual inflatable kid's games and several live bands, but for us the highlight was definitely the food.  { Are you surprised? } We can vouch that they don't call it the "Festival of Delectable" without good reason.

We went with a group of Spencer's college friends, which worked out really well.  Everyone was able to get a little of everything from most of the more than 25 exhibitors.

We cut right to the chase and started with deep fried brownies.  Ohmyword.  Not sure I could pull this off in my kitchen.  Mostly because I lack a deep fryer. And that's probably a good thing.  Otherwise I'd be frying everything I could find.

Atkins Park Tavern was there, and since they had my favorite Fried Green Tomatoes with Pimento Cheese, how could I resist? The vendor next door was hawking "Brisket on a Biscuit" like deranged auctioneer,  but my love for the FGT won out.

But by far the favorite of the entire group was Williamson Brothers Bar-B-Q.  Between the intoxicating smell of the wood-burning pit and the long line, we knew we were in for a treat.

We got a pulled pork sandwich with quite possibly the best BBQ sauce I've ever had.

Spencer was in hog heaven. { Pardon the pun. }

And then there were the ribs.  Fall-off-the-bone.  Why they came with a bun...?  We're not exactly sure.  But it did soak up the sauce quite nicely.

And we finished it all off with Cake Batter Ice Cream from the Cold Stone booth.  Did you know that September 27, between 5:00 - 8:00, you can join in on the world's largest ice cream social and get a free 3-ounce "Sprinkled With Wishes"?  All to raise money for Make-A-Wish.

All that to say... I will not be making any excuses for missing the Taste of Smyrna next year!  Maybe one day I'll have my own little booth and sell cupcakes. : )

What's a girl to do?

We started going to a new church about a year ago and joined a small group over the summer.  It's been so great to have a greater sense of community and to see more familiar faces on Sunday.  And the awkward "new kid" phase is almost over! { I think. I hope. }

Anyway, every week a couple brings a snack.  And this week is our turn.

First thought: YES!

Second thought: What in the world do I bring?!?

As much as I'd like to bring an enormous spread / full meal, I don't want to come across as overly eager.  I will have to slightly restrain the Martha Stewart gene I inherited from Mom.  It's probably best not to scare them with plates, napkins, utensils and a coordinating cake stand. : )

So far, folks have brought sweets.  Some homemade, some store bought.  All good.

Here's what I've been contemplating...

Chocolate Peanut Butter Cupcakes from Our Best Bites

Pumpkin Whoopie Pies with Cream Cheese Filling from Dreamy Desserts

Cheesy Baked Artichoke Dip from Bon Appetit via Picky Cook

Sweet & Salty Caramel Snack Mix from Our Best Bites

Which of these would you want me to bring? Help! : )

A Sublime Saturday Morning

Kates came to visit this morning, which meant we had the perfect excuse to return to our new favorite

{ indulgent } breakfast spot: Sublime Doughnuts.  Spencer and I have been there on a breakfast date, I've been with my team from the office, I went back with another group from the office... mention breakfast meeting and I've got the perfect spot.

If you live in Atlanta and haven't been, you are seriously missing out.  This place is to doughnuts what Flip is to burgers.  You won't find any ordinary jelly doughnuts at Sublime.  More along the lines of deliciousness like their A-Town Cream { shown above }, a custard-filled Belgian dark chocolate-topped confection.  Or the Reese's Peanut Butter Cup.  No explanation necessary there.  And the Orange Dream Star, which made Creative Loafing's list of "100 Things To Eat Before You Die."

Where is this list?  And how do I start eating my way through it?

Back to this morning.  Sublime is nestled between a sandwich place and a tattoo parlor on 10th Street near Georgia Tech and Rocky Mountain Pizza.  It doesn't look like much from the outside.  In fact, the sign only says "DONUT".  { Just one. }  We, however, shared seven.

I know, I know.  But we could have easily gotten 12.  You try going in there and practicing restraint.  Besides, seven is the Biblical number of completion.

Actually, we started with six and they brought out a bacon one.  So we made it seven.  Who says no to bacon?

Behold, our breakfast.

First, there's my favorite.  The fresh Strawberries 'N Cream.  And I don't even like filled doughnuts.

When they say fresh strawberries, they mean fresh.  The doughnut is light and fluffy with just the right amount of sweetness.

Then there's the S'mores { below left } and Spencer's favorite, the Maple Bacon Cheddar { below right }.  He would like the bacon one.

Check out the gooey toasted marshmallow goodness.  Holy jeez.

This isn't just any bacon either.  It's candied bacon.  When you thought bacon couldn't get any better.

Here's the famous Orange Dream Star { below left } and the White Chocolate Peach Fritter { below right }.

Now, I wasn't sure if the Orange Dream Star would live up to the hype.  I'm not a big orange-flavored person.  Orange juice?  Yes.  Orange flavor?  Usually not so much.  Growing up in Florida makes you an orange snob.  But this was delicious with sunny, bright flavor.  Not orange Tang like I was expecting.

This little plaque on the shelf really sums it all up.

So... Sublime Doughnuts.  They're closed entirely on Mondays and early on Sundays.  But by all means, go!

Sublime Doughnuts

535 10th Street Northwest

Atlanta, GA 30318

www.sublimedoughnuts.com

Cookie Dough Cupcakes - Part III

It's cookie dough.

In a cookie dough flavored cupcake.

And quite possibly the best thing I've ever baked.

{ According to Jamie.  Who would know.  If you're going to be on my team at the office you have to be okay with taste testing. }

I'm sorry it took three posts.  You're probably over these by now. Or maybe you just want the frosting recipe already.

{ I'm a frosting kind of girl.  Which for some reason makes me thinkg about Mrs. Doubtfire. "One lump or two, dear?" }

 

Cookie Dough Frosting

Ingredients

• 1½ cups unsalted butter, softened
• ¾ cup light brown sugar, firmly packed
• 3½ cups powdered sugar
• 1 cup all-purpose flour
• ¾ teaspoons salt
• 3 tablespoons milk
• 2½ teaspoons vanilla

Equipment

• Mixer with paddle attachment

Instructions

• Beat butter and brown sugar on medium-high until light and creamy.

• Add powdered sugar { a little bit at a time to prevent the annoying cloud that will coat your entire countertop! } and mix until smooth.
• Mix in flour and salt.
• Add vanilla and milk and mix until well incorporated.

Now for the fun part - assembly!  Check out this handy dandy little tool.

It's a cupcake corer and it makes quick and easy work of, um, coring cupcakes.  A knife will work just as well, but the corer was a Christmas gift from my sister and it's so much fun.

{ Voila! }

• Use a knife or nifty cupcake corer to remove a nickel-sized cylinder from each cupcake.
• Eat a cylinder.  Or two.  Or four.  { See?  You can taste the cupcakes and no one will know! }

• Fill each cupcake with a dollop of the firmed eggless cookie dough.  { It is super sticky... I found it very helpful to spray my fingers with Pam so it would quit sticking to me and actually stay in the cupcake. }

 

• Frost using a pastry bag and 1M piping tip.

• Sprinkle with miniature chocolate chips.

• Then eat one!  For breakfast, if you want.  That's how we roll in this house sometimes.  Don't tell my mom.  Or my mother-in-law. : )

Cookie Dough Cupcakes - Part II

The second element of the trifecta that is a Cookie Dough Cupcake is the eggless filling.  A few simple ingredients whipped together somehow has the same taste { and texture! } of cookie dough.

I'm already dreaming up other ways to use it.  Truffles, cake pops, cheesecake filling... one taste and I bet you'll do the same!

Eggless "Cookie Dough" Filling

Ingredients

• 4 tablespoons unsalted butter, softened
• 6 tablespoons light brown sugar, packed
• 1 cup plus 2 tablespoons all-purpose flour
• 7 oz. sweetened condensed milk
• ½ teaspoon vanilla extract
• ¼ cup mini semisweet chocolate chips 

Equipment

• Mixing bowl
• Hand mixer
• Spatula

Instructions

• Cream butter and sugar on high speed for two minutes.  Mixture will be light and fluffy.  { Feel free to taste here.  Yummy. }

• Beat in flour, sweetened condensed milk and vanilla until smooth.  { Then taste again.  Told you it tastes like cookie dough! }

• Fold in chocolate chips with a spatula.

• Taste again and into the fridge it goes to firm up!

If you want it finished faster,  just pop it in the freezer.  { Patience is not usually a virtue I possess. }

Tomorrow... cookie dough frosting and the big payoff - assembly!

Never forget.

Ten years ago today I sat in AP Calculus.  And we rigged a TV to the chalk ledge with paper clips in order to get reception and see what was going on.

Watching the coverage of September 11 all over again is heart breaking.  It's hard to grasp that it happened, the horror of it all.  I am forever grateful for the sacrifice of the men and women who died that day and in the days since.   And for those who have fought and still fight for our freedoms.

God bless America.  May we never forget.

Cookie Dough Cupcakes - Part I

If you like cookie dough, these just might change your life.  Cookie dough flavored cupcakes, filled with an eggless cookie dough { hooray, no salmonella... not that it ever stopped me before, just makes me feel better about feeding it to friends }, topped with brown sugar cookie dough frosting and chocolate chips.

 { Good enough for me! }

Thank you, Annie, for introducing me to what just might be the best cookie... err, cupcake ever.

So get your sweet tooth ready.  These bad boys are well worth the effort.  Given that there's so much going on with these, I'll break it into three posts.  First up, the actual cupcake!

Chocolate Chip Cookie Dough Cupcakes

Ingredients

• 1½ cups unsalted butter, softened
• 1½ cups light brown sugar, firmly packed
• 4 large eggs
• 2 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup milk
• 2 teaspoons vanilla
• 1 cup miniature semi sweet chocolate chips

Equipment

• 36 cupcake liners
• Stand mixer
• Spatula
• 1/4 cup measuring cup { for portioning cupcakes }
• Medium mixing bowl

Instructions

• Preheat oven to 350* and line cupcake pans with paper liners.
• Beat butter and brown sugar in stand mixer with paddle attachment on medium-high for three minutes, or until light and fluffy.

• Add eggs, one at a time, mixing well with each addition.  Scrape sides of bowl as needed.

• Stir together flour, baking soda, baking powder and salt in a separate bowl.

• With mixer on low speed, alternate adding dry mixture and milk beginning and ending with dry mixture.  Mix until just incorporated with each addition.

• Add vanilla and mix well.

• Remove bowl from mixer and fold in chocolate chips with spatula.

• Using a 1/4 cup measuring cup, portion batter into cupcake pans.  { You should get between 30-36 cupcakes. }

• Bake for 18-20 minutes, or until a toothpick inserted comes out clean.

• Cool in pan for 5-10 minutes, then transfer to wire rack to cool completely.

Filling and frosting recipe to come.  But these would be wonderful with a simple chocolate frosting as well!