Today I am thankful I have the time, freedom and budget to try new things in the kitchen. I am thankful my husband will at least taste my cooking and that my daughter loves all of it.

1. 44-clove garlic soup – Smitten Kitchen (you’ll smell like garlic for a week)
2. Barbecued Salmon With Corn Relish – Better Homes & Gardens (one of my favorites)
3. Pumpkin and Goat Cheese Pies – Give Me Flour (Really, really good. Caroline agreed.)
4. Butternut Squash & Mushroom Chicken Pot Pie – Bitchin Camero (actually a really beautiful food blog)

1. Shrimp Pil-Pil – Everyday with Rachael Ray (LOVE this recipe, especially served with a fresh loaf of artisan bread)
2. Chicken & Feta Orzo – PreventionGuide 30-Minute Chicken Dinners (meh)
3. Tilapia with Roasted Vegetables and Olives – Weight Watchers PointsPlus Cookbook, link is similar but not identical (It was really good, even without the olives because E hates them. I added lots of other zero point veggies.)
4. Butternut Squash Risotto – Live Love Pasta (I’d never made risotto before but it was amazing)

This is a little bit of a cheater What’s For Dinner post because these meals were spread out over the past 2 months. Since E is gone so much I’ve been eating a lot of salad and popcorn instead of making a real meal (and making a real mess). We aren’t hosting any of the holidays this year either, so I’m expecting we’ll be eating a lot of homemade pizza and sandwiches in between stuffing ourselves with turkey.

I was GOING to write a post about how potty training is going, but the Rule of the Internet* bit me in the ass BEFORE I EVEN WROTE IT so my update is this: GAH.

Wednesdays are my day off from Stroller Strides, but my day on for ALL THE OTHER THINGS. I clean and do laundry and meal plan and grocery shop and go to BJ’s for toothpaste because somehow we each have five unopened deodorants but zero tubes of toothpaste left. To round out my homemaker-y day I usually bake something. Baking (and cooking) is my love language, and even though no one in my family knows what that means they certainly appreciate pie.

But this week I made cupcakes.

Pumpkin cupcakes (based on a recipe I’ve seen on Pinterest and on Nicci’s blog this week and on the Weight Watchers message boards). Pumpkin cupcakes with mini-candy bars in the middle (an idea I will FULLY ADMIT I got from a rerun of 30 Rock last night – Liz makes them for the crew when she’s trying to be a Cool Boss and I jumped up off the couch and shouted “OH MY GOD WHY DIDN’T I KNOW THAT WAS A THING???”)

These might be the easiest cupcakes you ever eat way way too many of.

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Pumpkin Chocolate Caramel Cupcakes

1 box yellow cake mix
1 15 oz can pumpkin (NOT pumpkin pie filling)
1 teaspoon pumpkin pie spice
12 mini candy bars (I used Milky Ways and Snickers)

Preheat oven to 350 degrees. Mix first three ingredients in a bowl. Line a muffin tin with cupcake papers (or just spray the cups well with non-stick cooking spray). Use a measuring cup to fill each liner half way with the batter. Set a mini candy bar on top of batter, fill the cup the rest of the way. Bake for 23-27 minutes, until the tips of the top start to brown. Let them cool a little before you eat them, so you don’t burn your mouth on the melted caramel inside.

I made exactly 12 cupcakes and they puffed up pretty large. You could probably make 18 by filling each cup a little less, but I worked out the Weight Watchers points for 12 and each cupcake ends up being 7 points. Not too bad!

Review from my husband: Oh. These are interesting.

Review from the ladies at my knitting group: OMG THESE ARE THE BEST THING I’VE EATEN IN MONTHS I NEED TO MAKE SOME RIGHT NOW GET IN MY FACE.

Then I made mini pumpkin pies. Because, why the hell not? (Plus I had half a can of pumpkin left because I bought the big kind.)

p.s. Food photography is NOT my forte. I took approximately 500 shots to get these 5 pictures and they are STILL terrible. I need a class or a workshop or someone to just come do it for me so I can spend my time baking more things while they artfully scatter pumpkin seeds and half-folded napkins around a pure white plate.

*The Rule of the Internet: As soon as you write about how your baby sleeps through the night/eats tons of vegetables/never cries on your blog/never bites his sister, your baby will stop sleeping through the night/eating vegetables/start crying all the time/bite everything all the time.

So this one time, I was at the grocery store with my husband and he tried to buy a gross, pre-made pie in a box from the bakery section. I was like, “DUDE, I BAKE.” and he was all “But can you make a LEMON CRUNCH PIE?” and I was all “You’ve heard of GOOGLE right?” But then I was like “Oh no, none of these recipes on the internet look like the pie from the store! I’ll have to make it up as I go!” and he was like “Oh geez, that sounds hard. Do you think you can really do it? and I was all “Watch me, bitches.”

So I invented a Lemon Crunch Pie. The end.

Lemon Crunch Pie

Crust:

1 1/2 cups flour
1/2 teaspoon salt
1/2 cup shortening
4-5 tablespoons ice cold water

Throw the flour and salt in a mixing bowl. Toss in the shortening too and then mash it up with a fork until it’s in little pieces. Don’t mix it TOO well, since the little pieces of shortening in the crust is what makes it flaky. Add cold water about a tablespoon at a time until the dough is sticky enough to hold together. Do most of your mixing with the fork but make sure you test it by squishing it together with your hands or you’ll end up adding too much water. Roll it out, press into a 9 inch pie plate and crimp the edges.

Bake the crust at 400 for 7 minutes.

(If you MUST, I will allow for store bought pie dough but only if you recite the Pledge of Allegiance while rolling it out to prove you’re not a communist.)

Filling:

Juice and zest of 2 lemons
1 1/4 c. sugar
3 Tbsp. cornstarch
3 well-beaten egg yolks
1 1/4 c. boiling water
3 egg whites

Separate egg yolks from whites. Zest and juice the lemons. Pour 1 ¼ cup water into a medium sized sauce pan. When it comes to a boil, mix in juice, sugar, cornstarch, and well-beaten egg yolks. Stir until well blended and cook until thick – this happens pretty quickly so be sure to keep stirring. Remove from heat. Beat egg whites with an electric mixer until stiff. Fold the lemon mixture into the whites.

Pour into baked crust.

Topping:

1/4 cup all-purpose flour
4 crushed graham crackers
1/3 cup packed brown sugar
3 tablespoons chilled butter

Toss it all in a food processor and mix for a few seconds, until it’s crumbly but not too fine. Spread out over filling, bake at 350 degrees for 17-20 minutes, or until topping is slightly brown & all the butter has melted.

Refrigerate for a couple hours and serve cold.

Not the prettiest pie I’ve ever made, but really really delicious.

I linked up my recipe to Mique’s Pity Party at 30 Handmade Days

It’s baaaaaaaaack!

I’ve made all of this since last Wednesday – and I took Mother’s Day weekend off for Thai food (my favorite!) and dinner out at Chili’s (don’t knock it – the selection is great and no one gets pissed when your toddler spills his entire cup of lemonade on the floor). I was trying to make up for four straight days of a total lack of motivation where I didn’t even PRETEND I was going to cook anything and we had fast food every night.

Also, I have washed more dishes this week than in the past MONTH. Baking makes a god-awful mess.

Recipes can be found on my Pinterest board, or linked below.

1. Teriyaki tilapia with herb salad, served with garlic rice (the kind that comes in a pouch and takes 90 seconds to microwave) – Real Simple
2. Coconut Chicken Dippers – Kraft Food (dipping sauce made with mayo because Miracle Whip is disgusting)(and the first recipe I ever repinned!!)
3 & 4. Orange-Almond Cake – Martha Stewart (Not as awesome as it looks, although I’ve been eating the leftovers all week so I’m not saying it’s terrible)

5. Carnita-Style Beef with Roasted Peppers and Onions – Tasty Kitchen (pretty good, not outstanding)
6. Baked Penne with Chicken and Sun-Dried Tomatoes – Martha Stewart (toddler & I loved it, but it was a lot of work for glorified mac & cheese)
7. Kale Chips – Things We Make (ok, so, *I* ate some them because they are satisfyingly crunchy and salty, but my family thought they were gross)
8. Strawberry Shortcakes with Mint and Whipped Cream – Epicurious

9 & 10. Banana Strawberry Pineapple Bread – My own recipe, which can now be found on Tasty Kitchen. It’s seriously, seriously delicious.
11. Zucchini and Bacon Three Cheese Lasagna – Kevin & Amanda (PICK OF THE WEEK)
12. Cayenne- Rubbed Chicken with Avocado Salsa – Martha Stewart (10 minutes from fridge to table & super yummy)

I’m adding that lasagna to my short list of favorite family meals. I actually made it with turkey bacon to make it pretend-healthier and it was still delicious. If I was making it for a vegetarian I’d just leave the bacon out altogether and it would STILL be delicious. And not to toot my own horn but my bread is some of the best quick bread I’ve ever tasted. It’s just the right amount of moist and dense without being practically mush in the center like banana bread can be. But the real star is the pineapple, which is like little surprise bites of joy. That’s right: SURPRISE BITES OF JOY. No modesty here people. I’m a damn good baker.

What did you have for dinner this week?

I’m going to join my friend Audrey for her new inspired-by linky today with a recipe for scones that I made up slash adapted. I’m never sure with recipes how much you have to change before you can call it YOUR recipe. I mean, all baking is just science and math with proportions of wet to dry ingredients, so no matter how original your recipe for bread or cake or cookies or whatever is, there’s a good chance someone else has a nearly identical recipe somewhere.

I was inspired by these Cheddar-Chive Scones I found on Epicurious. (Sidenote: I am OBSESSED with Epicurious.) Wait, no, scratch that. I started with these Jalapeno-Cheddar scones from smitten kitchen my friend Sarah suggested more than a year ago. I made them, I ate them, I was underwhelmed. But in my MIND they were totally delicious and I’ve been thinking about finding a new scone recipe ever since. Scones sound fancy and you can put almost anything into them – sweet, savory, salty, cheesy, fruit, herbs, vegetables, whatever. I wanted to make the Cheddar Chive scones from Epicurious to bring to Easter dinner but I didn’t have any chives (and am too lazy to go to the store). So I replaced the chives with rosemary, the cheddar with Parmesan and added a little lemon peel to make them spring-like. Then I adjusted the rest of the ingredients to make it work (tm Tim Gunn).

Brunchy Lemon Rosemary Parmesan Scones

3 cups all purpose flour
1 tablespoon baking powder
2 teaspoons salt
2 teaspoons sugar
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh lemon peel, grated
1 cup Parmesan cheese
2 cups heavy cream plus extra to brush on top

Preheat oven to 400. In a large bowl, mix together all ingredients except for cream. Add in the cream 1 cup at a time, making sure to stir up everything from the bottom until you have a sticky dough. (You could use a mixer if you want but I did it with a spatula and it was easy.) Turn out dough onto a floured surface and kneed approximated 10 times. Divide dough in half, roll out each half, flatten into a long rectangle and cut into wedges.

Place on an ungreased cookie sheet, brush the top of each scone with a little heavy cream and bake for 20 minutes until golden brown. Delicious warm but travel well.

Notes:
1. I used the cheap Kraft cheese in the green container because I didn’t have any real Parmesan and *I* thought they turned out a little on the salty side. None of my taste testers were bothered by it, but you could probably use half as much salt.
2. I actually ran out of regular flour and used whole wheat for the last 1/2 cup. You couldn’t tell at all, so if you wanted to use more whole wheat – say 1 1/2 cups – I don’t think anyone would know, PLUS you could call them healthy! Just don’t mention the cream.

Happy Baking!