Yum!! Inspired by a cupcake I sampled at New Cascadia Bakery in Portland, I created a version called Mexican Hot Chocolate. I used my favorite chocolate cake recipe, but added about 1 tsp cinnamon, 1 tsp ancho chile powder, a little orange zest, and ground chipotle to the batter. Whe adding spices to sweets, it's always best to start small and increase as you taste. Then you'll get something delectable instead of overpowering (or, in the case of chiles, too spicy). The goal is to have just a hint of something there.

I made a whipped ganache for the icing, using the same spices as in the cake (adding small amounts and increasing to taste), and topped the cupcake off with a piece of homemade marshmallow. Divine!

Whipped Chocolate Ganache

If you want to make it "spiced," add the spices as mentioned above with the vanilla.

Chop 10 oz best quality chocolate in a food processor (I like using 1/2 milk and 1/2 dark or semisweet).

Heat 1/2 cup cream and a very small pinch of salt to simmering on stove top. Watch carefully!

With processor running, drizzle slowly over chocolate. Run 1 minute, or until melted.

Add 1/2 cup powdered sugar and 1/2 tsp vanilla.

With processor mixing, slowly add 1 stick of softened unsalted butter, 1 tbsp at a time, until incorporated. Cool to touch.

Whip at full speed using the whisk attachment of your Kitchenaid mixer until light and fluffy and tripled in volume. (This may take a while!)

My Thanksgiving Story

I was hoping to have more time to write recipe posts, especially with all the cooking I do for Thanksgiving, but with special orders and my own family visiting from out of town, I fell behind.


I spent the day before Thanksgiving baking pies like a mad woman, and also various breads, rolls, and breakfast treats for my customers' visiting family members. Thanksgiving day I was a little stressed out about the turkey and didn't get it in the oven until almost 10:00. Now, if you know me you'll know my story from last year (we ended up with a 54 lb bird...ahhh!), but this year the local guy who raises one for me made sure to set aside a hen (as opposed to the notoriously large toms), so I estimated its weight at about 27-30 lbs. Still pretty dang big! I hadn't been too worried about it, but when I placed it in my roasting pan...well, it didn't fit. I tried to rig foil to catch any drippings from the extended legs, but ended up setting off the smoke alarm and filling my house with a rather uninviting smell as the legs dripped steadily onto the bottom of the oven (not the intended makeshift foil pan). So, I had to take the whole thing out of the oven, wait for my sweet step dad to deliver a slightly larger pan and then transfer the awkwardly heavy bird into the oven again. By this time I was certain we wouldn't be eating until 5 or 6:00.


Maybe because I never stuff my birds, and maybe because of the freshness (it had been sacrificed the day before), it was looking pretty toasty about 2:00. When I went to baste it (every half hour), I thought I should check and see where it was at. The thermometer steadily climbed past 180 degrees! Ahhh! I switched off the oven and let it sit, a little worried it might be dry or overcooked by the time my guests arrived and we were able to carve it. Homegrown birds are more fatty than store-bought varieties, and I always soak it in cold water (with a little kosher salt in it) from the time we receive it until it goes in the roasting pan, to help with any potential "wild" flavors. When my dad carved the bird an hour and a half later it was still steaming hot, and was moist and succulent, creating a fabulous pan of drippings for our traditional Madeira gravy. My brother-in-law, a vegetarian, couldn't resist the delicious gravy (I did make some rather blob-like vegetarian mushroom gravy for those who don't eat meat...), and ended up having a small piece of turkey as well. Hey, if there's ever a time to eat a sustainably raised turkey who had a very happy life, my Thanksgiving table is the place!!


Turkey story aside, we can move on to the most important course...dessert! I baked several pies for our family this year (along with the special orders for other people). We had classic Pumpkin Pie, Double Crust Apple Pie, Dark Chocolate Cream Pie, and Maple Bourbon Pecan Pie. All of the pies were fabulous, but it was the pecan one that vanished first. The following recipe is adapted from Martha Stewart, and is guaranteed to be gobbled up in a hurry!

Maple Bourbon Pecan Pie

1 9" unbaked pie crust
1 cup sugar
4 tbsp unsalted butter, melted
4 eggs
1 cup plus 2 tbsp dark corn syrup
1/2 cup pure maple syrup (grade B if possible)
2 tbsp bourbon
1 tsp vanilla
approximately 2 cups pecan halves
1 egg yolk

Place the rolled out pie crust in a 9" pan and crimp the edges. Place in the freezer as you prepare the rest of the ingredients.

Heat the oven to 400 degrees.

Whisk together the sugar, butter, eggs, corn syrup, maple syrup, bourbon, and vanilla. Lightly stir in 3/4-1 cup pecan halves. Pour into the chilled crust.

Arrange the remaining pecan halves over the top of the pie. Whisk the egg yolk lightly, adding a few drops of milk, if desired. Using a pastry brush, paint it over the exposed pastry. Carefully transfer the pie to the heated oven and bake for 15 minutes. Reduce temperature to 350 degrees and bake about 1 hour. It will still look runny but will set up as it cools. Place on a wire rack to cool completely.

An Easy Way To Get 5 A Day!

Our family has a lot of smoothies when the weather gets colder and quality fresh produce is severely lacking locally. While it seems that we should be enjoying the naturally sweet drinks during the peak of summer, I just can't bring myself to puree fresh, flavorful, delicious fruit. Instead we eat a lot of fruit salad and plain, cut up fruit during the warmer months of spring, summer, and the beginning of fall, and I spend time preparing what's in season for when the weather turns. I wash, hull, and freeze strawberries whole by the flat. Any other fruit that looks good gets frozen too...blackberries and raspberries were plentiful this year, and I put up a few bags of organic cherries also. During years when I have gobs of peaches (which sadly wasn't 2010), I save some from canning and freeze slices for smoothies and impromptu cobblers.

We buy a lot of fresh mandarins, pomegranates, apples (until they start to get mealy), and occasionally bananas, but much of our fruit intake comes from healthy smoothies. I used to go by a standard recipe, using about 10 strawberries, a scoop of frozen orange juice, a little honey, and milk blended together, but now I almost always toss in whatever looks or sounds tasty at the moment. It makes for a super fast, healthy, vitamin packed breakfast that is great alone or with a warm muffin or scone.

Weelicious featured a smoothie for Halloween that consisted of almond milk, 10 oz of spinach, two bananas, and honey. Almond milk is so heavily processed and sugary that I never buy it, so I used cow's milk instead. The smoothie was ok, I thought, but my daughter didn't like it at all, refusing to drink her share. Taking the idea of adding spinach, though, I made my standard strawberry smoothie this morning and added just a handful of fresh spinach (frozen would work too), along with some vanilla yogurt. The color wasn't as bright pink, but the smoothie was really, really good. Both kids inhaled it, and my daughter asked for more!

If you haven't experimented with smoothies already, making them at home is a fun way to involve your kids (they can drop the fruit into the blender) and children think they're having a milkshake for breakfast. Any fruit works, yogurt or soft tofu adds protein, and you're in control of how much sugar is added. Adding a handful of spinach is a great way to incorporate more veggies into your, or your child's, diet, without making it seem like you're eating salad for breakfast! And if the creaminess from milk doesn't sound good, try making smoothies with sparkling water (frozen berries and/or mango chunks, honey or agave, and seltzer to cover, blended until smooth). That's like having sorbet, only with a fraction of the sugar!

Healthy "Cupcake" Treats

I just finished preparing a special order for a little girl's first birthday party. When the email came in, I got pretty excited. The parents were asking for a lower sugar, whole wheat, healthy cake or cupcakes. I love it when people are health-concious like that, and I love that I had the chance to create something memorable and tasty for such a milestone birthday!

I steered them toward cupcakes, because of portion control, and also so I could use a healthy muffin recipe as the base. I could've made a whole wheat layer cake, of course, but I would've had to use lots of butter and sugar to get an acceptable crumb; muffins are a little more forgiving. By topping them with cream cheese icing the little girl will be getting more sugar, sure, but she'll also take in some calcium and protein instead of just empty calories and saturated fat. I used pink natural food dye for hers and all natural lavender sprinkles (by India Tree). I couldn't resist cutting out some leftover homemade marshmallow fondant for the inital of her first name too. The adults' "cupcakes" were topped with toasted walnut pieces.

The following muffin recipe (or "cupcake" recipe) is a good base for whatever fruit is in season. For my daughter's preschool birthday celebration (they bring a treat instead of snack on their day), I made these with fresh blackberries from the farmers' market and a little lemon zest. The kids were thrilled, and I was happy that they weren't having shortening-laden sugar bombs from a big box store (that trusty kitchen license came in handy!).

Whole Wheat "Cupcakes" with Cream Cheese Icing

For Apple Spice muffins, omit the lemon zest. Instead, use a teaspoon or so of cinnamon, a pinch of cloves, nutmeg, and allspice, and fold in one grated apple.

1 cup whole wheat pastry flour

1 cup all purpose flour

1/2 cup sugar

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

zest of 1 organic lemon

1 cup buttermilk

1 egg

1/3 cup canola oil

1 tsp vanilla extract

1 cup fresh or frozen berries or chopped fruit

Preheat oven to 400 degrees. Line 12-15 muffin cups with papers (this recipe makes 12 muffins with big, fluffy tops. If you spread it between 14 or 15 cups you'll have a better decorating surface for icing.)

Stir together the flours, baking powder, baking soda, salt, and sugar. In another bowl, whisk together the buttermilk, oil, egg, vanilla, and lemon zest. Pour into the dry ingredients and stir lightly to combine. Fold in the fruit.

Bake about 20 minutes, or until the tops spring back when lightly touched and are a golden brown. Cool in the pan for 5 minutes, then remove to a wire rack until cooled completely.

Cream Cheese Icing

8 oz cream cheese, at room temp

1 stick (1/2 cup) unsalted butter, at room temp

3-4 cups powdered sugar

1 tsp vanilla extract

Beat the cream cheese and butter together until smooth and fluffy. Add the vanilla. Slowly beat in the powdered sugar, until creamy. Use less for a spreadable icing or a little more for piping. This icing dries quickly, so if you're using sprinkles, decorate as you go (don't wait until they're all iced).

Comfort Food Classics

My husband hates Tuna Noodle Casserole. Always has, and probably always will. When he leaves for a few days, in this case for elk hunting, I always leap at the chance to recreate a childhood favorite. My children love it, and so do I!

In the past, I can remember opening up a can of soup, a few cans of tuna, and frozen veggies, tossing it all with some pasta shells, baking it, and calling it good. Knowing about BPA in can linings and being turned off by processed ingredients, I now make my own sauce instead. Trader Joe's doesn't use BPA in any of their canned fish products; I always stock up whenever I have the chance (and I like that they carry no salt added varieties)! The recipe that follows is typical of my occasional pantry raiding. Rarely are my casseroles alike, depending on fresh ingredients that may or may not be available, whether or not I've planned ahead...that kind of thing. Yes, I used frozen veggies because I had some! Another night I might cut up my own carrot pieces, saute them with the celery and onion, and just toss in a handful of peas. It's all about what's on hand and what sounds tasty! This recipe version of Tuna Noodle Casserole was delicious and hit the spot!

Tuna Noodle Casserole

8 oz dry whole wheat pasta shells
.34 ounce bag dried wild mushrooms
1 celery rib, finely chopped
1 cup onion, finely chopped
1-2 garlic cloves, minced
1-2 tbsp white wine
2 cans chunk light tuna (I like no salt added)
1 1/2 cups frozen mixed vegetables or peas and carrots
2 cups lowfat milk (1%)
3 tbsp butter
1/4 cup flour
1-2 slices whole wheat bread
Italian seasoning
2 tbsp olive oil, divided
salt and pepper, to taste

Place the mushrooms in a bowl and cover with boiling water. Let stand until soft, about 15-20 minutes.

Preheat oven to 350 degrees.

Pulse the bread slices in a food processor until crumbly. Place on a cookie sheet and bake about 5-10 minutes (while the oven is preheating is fine), or until toasted. Place in a bowl, sprinkle with Italian seasoning, and toss with about 1 tbsp olive oil. Set aside.

Bring a large pot of water to a boil. Add a pinch of kosher salt and the pasta; cook until al dente.

While the pasta is cooking, heat a little olive oil in a medium skillet. Saute the onions, garlic, and celery until softened. Drain the mushrooms, chop, and add to the onion mixture. Add 1-2 tbsp white wine, cook a few more minutes, and season with salt and pepper. Pour into a large mixing bowl and set aside.

Melt the butter in a saucepan. Whisk in the flour. Slowly whisk in the milk. Stir until thickened and bubbly. Pour over the mushrooms and onions; stir to coat.

Drain the two cans of tuna and add to the mixing bowl, along with the frozen veggies. Stir to thoroughly combine, adding a little more salt and pepper if necessary.

Drain the pasta and add to the mixing bowl. Fold in gently. Pour into a 13x9" baking dish. Top with the bread crumbs. Bake 25-30 minutes, or until the top is lightly browned and the casserole is bubbling. Remove from oven and let stand about 5-10 minutes. Serve hot.

Serves 5-6.

Tofu, Made Tasty

Tofu has a bad rap. Everyone associates it as the ultimate "health food," and so shuns it without ever giving it a chance. The first time I ever had tofu was in a yogurt dip my best friend's mom made for me. I was probably 9 or 10, and it tasted pretty good. Until I was told it had tofu in it. How I instinctively knew to not like the stuff...I honestly don't remember. I doubt I even knew what a package of the stuff looked like!

It was many years later, when I was on my own and exploring recipe options, that I finally decided to start working with it. EatingWell was a big part of this; they often feature recipes that use tofu. I believe I made a chocolate mousse to start with, and when that turned out to be amazing I'd toss a little soft tofu into smoothies to add some protein.

Fast-forwarding several years, I now get pretty disgusted when I see the meat options on menus, especially in Asian restaurants. Often the cheapest, bottom-of-the-barrel meats are used, and knowing what I know about the stuff...well, it's pretty unappetizing. As a result, we usually order at least one tofu entree to share, and it's been prepared wonderfully every time I've tasted it in a restaurant to date. If chefs can make savory tofu dishes well, then I should be able to figure it out too!

The following recipe is easy and delicious. It's a great way to introduce your family to eating tofu without disguising it. The first time I tried frying the rectangles up, my kids responded with something along the lines of "yum, Mom! This chicken is really good!" Heh. My husband knew in advance what it was that I'd placed in front of him, and after convincing himself to try that first bite he agreed that it was pretty tasty.

Fried Tofu with Veggies and Brown Rice

1 cup long grain brown rice

2 cups broth or water

6 cups chopped assorted fresh stir-fry vegetables (such as carrots, broccoli, zucchini, mushrooms, snap peas, etc.)

1 package fresh extra firm tofu (12 oz)

1 egg white

corn starch or all purpose flour

Peanut Sauce

fresh bean sprouts, if desired

Remove the block of tofu from its package. Place on a cutting board. Elevate one side of the board slightly to allow the water to drain into the sink. Place a heavy plate on top of the tofu to weigh it down. Let drain for at least 1 hour. (This step makes it a meaty texture and not mushy.)

Combine the water or broth and rice in a saucepan. Bring to a boil, reduce heat, and simmer 45 minutes, until tender.

Cut the tofu into 8-10 rectangles, cross-wise. Place them in a single layer on paper towels. Blot with another paper towel to dry the tops a little.

When ready to fry the tofu, heat a tablespoon of oil in a stir fry pan. Stir-fry the veggies a minute or so, then add a little water, cover, and reduce the heat to low to steam them.

Place a flat-bottomed skillet over medium heat. Add 1 tablespoon oil and heat. Take one tofu rectangle at a time, dip it in the egg white, then coat it with flour or corn starch, shaking off the excess. Fry until golden, repeating with the other rectangles.

To serve, place a scoop of rice in the center of the plate. Top with tofu and veggies and drizzle with peanut sauce.

Serves 3-4.

Peanut Sauce

1/4 cup peanut butter

1/4 cup honey

3 tbsp low-sodium soy sauce

2 tbsp rice vinegar

1 tsp sesame oil

2 tsp minced garlic

1 tbsp minced fresh ginger

1 tsp red pepper flakes (or less for spice-sensitive kiddos)

Whisk all ingredients in a small bowl until combined.