One of my goals for cooking in 2012 is “seasonal.”  Seasonal eating isn’t one of those hokey new-age eating fads, it’s one of the most simple and beautiful ways to fuel your body.  The earth is offering up these fruits and veggies at a certain time, practically begging us to eat them.  How cool is that?!

So what does this have to do with an orange chocolate cake? I’m getting to that.  Blood oranges are currently “in season” in my area and I’ve been dying to throw them into a delicious dish.  Enter… the cake!

For some strange reasons blood oranges remind me of blood sausage, which reminds me of Groundhog Day – the mind works in mysterious days.  I digress.  Blood oranges are fabulous little fruits that offer more bitter than sweet and also gorgeous color.

This cake is divine.  I say that about a lot of cakes, but the fact that I’m not a dessert person should add to the credibility of that statement.  Orange and chocolate form this beautiful relationship that results in an explosion of epic mouth satisfaction.

The sauce that results from the compote is way more than you need, so, hello, COCKTAIL TIME!  This syrup is great mixed with vodka, gin, bourbon or champagne.

The recipe comes from Bon Appetit, and I’ve adapted it slightly.  I used more Grand Marnier, naturally, and instead of glazing only the top, I used it over the entire cake.  I also increased the cook time to about an hour.  I skip the parchment lined cake pan and spray that sucker with a ton of Baker’s Joy spray.  I’ve given up on the double boiler method for melting chocolate and gone to the microwave – 1 minute increments at 50%, stirring after each time, being sure not to let it burn.

Pour some extra blood orange sauce over the cake and serve to anyone needing a serious dose of comfort food.  Enjoy!

Orange Bittersweet Chocolate Cake with Blood Orange Compote

Ingredients:

Compote:

3 medium or 4 small blood oranges

2 1/2 cups (or more) water

1 cup sugar

2 tablespoons Grand Marnier or other orange-flavored liqueur

Cake:

2 cups all purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1 pound bittersweet chocolate (do not exceed 61% cacao), chopped

1 cup (2 sticks) unsalted butter, cut into 8 pieces

1 1/4 cups sugar

1 cup (packed) golden brown sugar

2 tablespoons Grand Marnier or other orange-flavored liqueur

finely grated peel from one blood orange

4 large eggs

3/4 cup sour cream

Glaze:

6 ounces bittersweet chocolate (do not exceed 61% cacao), chopped

1/2 cup (1 stick) unsalted butter, cut into 4 pieces

2 tablespoons dark corn syrup

Directions:

For compote:

Cut ends off oranges. Cut oranges with peel lengthwise in half, then cut each half lengthwise into 3 wedges. Combine 2 1/2 cups water and sugar in large saucepan. Bring to boil, stirring until sugar dissolves. Add orange wedges to syrup and bring to boil. Reduce heat and simmer until orange peel is soft and translucent, and syrup is reduced and thickened, turning orange wedges occasionally and adding more water by 1/4 cupfuls as needed if syrup is too thick before orange wedges are soft, 35 to 40 minutes. Remove from heat. Stir in orange liqueur. Cool 15 minutes. Transfer to small container. Cover and chill.

For cake:

Position rack in center of oven and preheat to 325°F. Lightly butter 10-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter parchment.

Whisk flour, baking powder, and salt in medium bowl to blend. Combine chocolate and butter in large metal bowl. Set bowl over saucepan of simmering water; stir until chocolate-butter mixture is melted and smooth. Remove bowl from over water; add both sugars, orange liqueur, and orange peel and whisk until blended (mixture will look grainy). Add eggs, 2 at a time, and whisk until just blended after each addition. Whisk in sour cream. Add flour mixture and stir in with rubber spatula just until incorporated. Transfer batter to prepared pan; spread evenly.

Bake cake until tester inserted into center comes out with moist crumbs attached, about 50 minutes. Cool cake in pan on rack 30 minutes. Run small knife around sides of cake to loosen. Invert cake onto rack; peel off parchment. Cool cake completely.

For glaze:

Combine chocolate and butter in small metal bowl. Set bowl over saucepan of simmering water; stir until chocolate-butter mixture is melted and smooth. Whisk in corn syrup. Cool glaze until barely warm but still pourable, about 10 minutes.

Pour glaze onto center of cake. Using small offset spatula, spread glaze over top of cake, leaving 1/2-inch plain border around top edge. Let stand at room temperature until glaze sets, about 2 hours.  Cover with cake dome and store at room temperature.

Using hot dry knife and wiping knife clean between slices, cut cake into slices. Divide among plates. Serve some candied orange compote alongside.

Wings are an integral part of the football watching experience, and since there are two games this weekend, and two teams emerging victorious and heading to the big dance, it’s so obvious that you need two wing recipes for Conference Championship Sunday.

I’m hoping the Super Bowl means the 49ers and Ravens are throwing down, but that’s neither here nor there – ON TO THE WINGS!

These wings are special in that you don’t need a drop of ranch or blue cheese to enjoy them to the fullest.

I used slightly over two pounds for each recipe, a little over four total, but use what works for your crowd and adjust the marinade accordingly.  For each batch I put the marinade in a plastic freezer bag, threw in the wings, and tossed like a mad woman.  Each batch was placed on a wire wrack that had been sprayed with cooking spray, set on a baking sheet lined with foil.  I basted the pb&j wings with leftover marinade, and then tossed them in the remaining sauce before serving.  The parm mixture was put into the original parm wings bag and tossed before serving as well.*  I put both batches in the oven together at 425 and let them bake for about an hour.  Turn them halfway through, and before the final take out, checked the insides to make sure those little chickies are cooked through and through, no blood please.

*As one reader pointed out, using the same bag as the original might not be the best option, health wise.  I was simply trying to cut down on extra waste and mess.  I’ve amended each recipe to reflect this.  You don’t have to use bags at all, just get a nice big bowl for tossing and use your hands or tongs.  If you are not reusing the bag, reserve 1/2 cup of the peanut butter jelly marinade to toss the wings with, before serving.

Our first wing recipe is Baked Garlic Parmesan, a tasty treat adapt from Steamy Kitchen.  Don’t let my addition of instant taters throw you, they create a nice coating that gets crispy and crunchy.  A combination of rosemary, garlic, parm, and basil makes this a low-key, and seriously delicious option.  Like I said, dipping sauces are completely optional, I didn’t think the flavors needed masking.

Wing recipe numero dos is in no way inferior, but getting your guest to try might require a little persuading.  Peanut Butter and Jelly!  Yep, your favorite sandwich gets slathered on a meaty little bone.  Does it sound weird, absolutely.  Is it insanely good, absolutely.  This is adapted from Rachael Ray, she really has a pretty sweet thing going on here!

One last thing about the wings, I like flats and drums, but grocery stores are so fancy these days, you can pick only what you prefer!  After bringing them home, rinse them and pat them dry, I mean bone dry, it’s key.

Related side note: I spent almost all my football Saturday’s when I lived in Miami at Bru’s Room, a fantastic sports bar that happens to also be a Buckeye Alumni Bar.  They have the most divine blue cheese dipping sauce that if socially acceptable, I’d bathe in.  I’ve never been able to track down the recipe so I’m putting my readers on the job… if you find it, I’ll be forever indebted.

Also, with two weeks left until Super Bowl Sunday, may I implore you to pick up the ultimate watching tool… The Go Plate.  Bottles, cans or plastic cups slip through the middle, and ample plate room to load up on your football fare – genius!

Baked Parmesan Garlic Chicken Wings

Ingredients:

2-3 pounds chicken wing sections, rinsed and patted very dry

6 tablespoons vegetable oil, divided

1 teaspoon dried oregano

1 teaspoon fresh rosemary, finely chopped

1/2 teaspoon ground cumin

1 teaspoon kosher salt

1/4 cup instant mashed potato powder or flakes

2 tablespoons minced fresh basil

2 garlic cloves, finely minced

1/4 cup grated parmesan cheese

1/2 teaspoon Lawry’s seasoning salt

Optional: 1 cup blue cheese dressing

Directions:

Preheat oven to 425F.

In a plastic freezer bag, mix together 3 tablespoons vegetable oil, oregano, rosemary, cumin, salt and instant mashed potatoes.  Add chicken to marinade and toss, completely coating.

Arrange the chicken on a greased rack set on a foil-lined baking sheet.

Bake the chicken wings for 45-60 minutes, turning halfway through.

While the chicken is baking, mix together the remaining oil, fresh basil, garlic, parmesan cheese and seasoning salt in a large bowl.

When chicken is done, remove from oven, allowing to rest, approximately five minutes.   Toss wings in garlic parm sauce.

Serve with the blue cheese if desired.

Peanut Butter & Jelly Wings

Ingredients:

2-3 pounds chicken wing sections, rinsed and patted very dry

One 10-ounce jar grape jelly

1/2 cup smooth, natural peanut butter

1/4 cup red wine vinegar

1/2 teaspoon hot pepper sauce

1/2 teaspoon salt

Optional: Cilantro for garnish

Directions:

Preheat oven to 425F.

In a large bowl, whisk together grape jelly, peanut butter, red wine vinegar, hot pepper sauce and salt.  Reserve 1/2 cup of marinade.

Add chicken to marinade and toss, completely coating.

Arrange the chicken on a greased rack set on a foil-lined baking sheet.

Bake the chicken wings for 45-60 minutes.  Halfway through cooking time remove the wings, turn, and baste with sauce, not the additional 1/2 cup, any leftover from bowl.  Continue baking until crispy and brown.

When chicken is done, remove from oven and allow to rest, approximately five minutes.   Toss wings in remaining sauce.

Serve on a bed of cilantro.

Curry, you fabulous spice, why must I always sleep on my love for you?  Every time I add this fabulous powder to a dish I’m reminded of my love of Indian cuisine, and my need to eat it more often.

If you’re not crazy for curry like me, may I inform you that curry is said to prevent certain diseases like colon cancer and Alzheimer’s.  If that’s not enough… it’s claimed to be one of the most powerful aphrodisiacs, wink, wink.

All the curry talk aside, this dip has pretty much everything I could ask for in a dish – ginger, mango chutney, cream cheese, mayo, lime juice, crab and cilantro!  Seriously, what could possibly make this better?  Nothing that I could think of, so this recipe, from Food & Wine Magazine, remained virtually untouched.  I did up the lime juice and cilantro for a little more depth of flavor.  Next time I think I’ll find something to add heat wise, maybe a pinch of cayenne.

Super easy to throw together and perfect for making ahead, you’ll be glad you added this dip to your repertoire.

I served this with veggies and some of my fav chips, Sweet & Beets from Terra, so delicious.

Curried Crab Dip

Ingredients:

2 tablespoons unsalted butter

1 sweet onion, finely chopped

2 tablespoons minced fresh ginger

2 teaspoons curry powder

3 tablespoons mango chutney, chopped

8 ounces cream cheese, softened

1 cup mayonnaise

3  tablespoons fresh lime juice

2 scallions, thinly sliced

1/3 cup finely chopped cilantro

1 pound lump crabmeat, picked over

Salt and freshly ground pepper

Mixed vegetables and chips, for serving

Directions:

In a deep, medium skillet, melt the butter over medium heat.

Add the onion and ginger and cook, stirring occasionally, until softened, about 7 minutes.

Add the curry powder and cook, stirring, for 1 minute.

Add the chutney, cream cheese, mayonnaise and lime juice and cook, stirring, until smooth and creamy, about 1 minute.

Stir in the scallions, cilantro and crab, breaking up the crab slightly with the spoon. Season with salt and pepper and cook until the dip is heated through, about 1 minute.

Transfer to a shallow bowl and serve with chips or veggies.

While Valentine’s Day may be a ways away, I have a sneaking suspicion that there are those among you that have abandoned your New Year’s Resolution – swearing off carbs and sugar, in favor of loftier aspirations – such as mastering some baking skills, or boning up on your recipe reading.  I applaud you.  Now let me help.

I saw the Godiva Dream Cheesecake some time ago and put it on my list of must-makes.  About a million years later, I finally got around to it and man, am I glad I did.  Cheesecakes don’t have to be as hard as they seem, but they do require patience (my least favorite word) and a little extra care, so give yourself plenty of time before serving.

Some tips on creating the perfect cheesecake:

Always grease your pan, I’m talking a serious greasing.

This recipe doesn’t mention a water bath, but I usually bake in one when doing a cheesecake.  If using, you’ll want to prevent the water from getting into the pan, so wrap aluminum foil around the bottom of the pan and halfway up the sides.  Place the cake in a roasting pan or other pan that has higher sides.  Place the cake in the oven, then pour hot water into the pan, using a teakettle or other cup that will allow you to pour without spilling or making a mess, until the water is about halfway up the cake pan.  Check the bath after the first hour to see if you need to add any.  The Glaze will cover most cracks, so you can omit this step if you so desire, and remember for future reference.

When the cooking time is up, turn off your oven leave the cheesecake in there for an additional hour.

Remove from the oven and chill on a wire wrack for an additional hour.  Cover and place in the refrigerator overnight.  Before serving, run a small knife around the edge of the pan to loosen.

Now comes the fun part, unclip the ring and be mindful of any stuck areas.  Carefully lift the bottom up through the ring.  You can run a knife along the bottom of the pan and carefully transfer to a cake stand or leave it as is.

Attempting this masterpiece was a lesson in the importance of clear and concise recipe writing.  Lemme tell ya, it was a bear.  The measurements in the ingredient list are for the entire cake, please read carefully the exact measurement for each step, as they are typically not the same.  I’ve tried to make the recipe slightly easier to follow.

Complaining aside, this cake is a-MAZING!  Truly a showstopper, it’ll convert even the staunchest of chocolate haters, myself being one of them.

Take your time with this, if you’re gonna invest in all the chocolate going in, you wanna do it right.

Truth be told, I couldn’t find the Godiva products in my area, so I ad-libbed with high quality dark chocolate disks.  Shhh, don’t tell.  Next time, I’ll order them through the website.

On another note, this being my first serious post of the year, I’m in the process of writing my “To-Make List” and I want your input.  If there are any tips, tricks, cuisines, products, cakes, dishes, or any other things you wanna see in 2012 – I wanna hear about them!

So without further ado, the perfect way to kick-off what’s gonna be an amazing year – The Godiva Dream Cheesecake!

Triple-Layer Godiva Dream Cheesecake

Ingredients:

2 cups crushed chocolate graham crackers (about 12 crackers)

3/4 cup white sugar, divided

1/4 cup plus 1 tablespoon butter, melted

16 ounces cream cheese, softened (2-8 ounce packages)

3 eggs

1 teaspoon vanilla extract, divided

3 ounces Godiva Dark Chocolate Callets

1 1/3 cups sour cream, divided

1/3 cup firmly packed dark brown sugar

1 tablespoon all-purpose flour

1/4 finely chopped pecans

5 ounces cream cheese, softened

1/4 teaspoon almond extract

Godiva Dark Chocolate Dream Glaze:

Ingredients:

6 ounces Godiva Dark Chocolate Callets

1/4 cup butter

3/4 cup powdered sugar

2 tablespoons water

1 teaspoon vanilla extract

Cake Directions:

Preheat the oven to 325°F.

In a bowl, combine the crushed graham crackers, 1/4 cup white sugar, and butter. After thoroughly mixing, place into 9” Springform pan and press firmly into bottom and up the sides.

In one bowl, combine 8 ounces cream cheese and 1/4 cup sugar together; blend well with mixer.

In a separate bowl, mix together 1 egg, 1/4 teaspoon vanilla extract, melted GODIVA Dark Chocolate Callets, and 1/3 cup sour cream. Mix the two bowls together and blend well. Spoon evenly over chocolate graham cracker crust.

Combine the last 8-ounce package of cream cheese in a bowl with the brown sugar and flour; beat until the mixture is fluffy. In a separate bowl blend together 1 egg, 1/2 teaspoon vanilla extract, and finely chopped pecans. Mix the two bowls together and blend well. Spoon over the chocolate layer of cheese cake in the springform pan.

To create the final layer, combine 5 ounces of cream cheese and 1/4 cup sugar; beat until well mixed. Add the remaining egg to the mixture and beat again. Stir in 1 cup of sour cream, 1/4 teaspoon vanilla, and the almond extract. When all ingredients are mixed thoroughly, add to the pecan layer of cheesecake. Bake in the preheated oven for 1 hour. Let cool for 1 hour on wire rack.

Dream Glaze Directions:

Combine the Godiva Dark Chocolate Callets and butter in a double boiler.  Bring the water to a boil, and reduce the heat to medium.  Begin to stir the Godiva Dark Chocolate Callets and the butter until smooth, in order to prevent burning.  Remove from the heat.

In a separate large bowl, add the powdered sugar, water and vanilla extract.  Once thoroughly mixed, add the melted chocolate mixture, and stir until smooth.  After the cake is completely chilled (4-6 hours or overnight), spread the warm chocolate glaze over the cheesecake.

Here we are friends, at the end of another year, and the beginning of another.  So much to look back on, so much to look forward to.

There were ups and downs, tears and laughter, loss, love, travel, work, music, sports, firsts, lasts, and oh, was there food and beer!

I was fortunate to experience some really cool crap and thought I’d share just a few of those moments before hitting you with today’s festive bubbly recipe.

Frozen Bikeless Bike Tour for breast cancer in Baltimore.  Savion Glover at the Strathmore.  Logged in some serious time at auctions searching for rusty gold.  Went to opening day at the Jake.  Visited the National Zoo.  Had a super kick ass 30th birthday with some amazing friends in D.C..  Broke a tiny bottle that shattered, cut my leg, and landed me in the Emergency Room.  Traveled to NYC with my Pops.  Enjoyed Lombardi on Broadway where I met Sam Bradford.  Took my first trip to the new Yankee Stadium.    Became obsessed with Instagram.  Discovered Untappd.  Visited Camden Yards.  Went to Savor.  Purchased my first car.  Witnessed our dog give birth to inbred puppies.  Tried to grow hops.  Had an amazing beer photo shoot with Patrick Onofre.    Floated down a river with my dear friends.  Saw A Perfect Circle with my brother and sister-in-law.  Took my first trip to Boston.  Went to my first Sox/Yankees series at Fenway.   Visited the family in Vermont.  Took calligraphy and cake decorating classes.  Took a trip to Cleveland.  Had a serious kick ass time at the kick-off to Baltimore Beer Week.  Went to my first game at M&T Stadium.  Saw Les Miserables with my Mom at the Kennedy Center.  Got to see New York City dressed up for Christmas.  Saw Chicago on Broadway.  Became obsessed with Pinterest.  Logged a crap ton of miles.  Visited 14 breweries – Long Trail, Yuengling, Otter Creek, The Alchemist, Vermont Brewery, Magic Hat, Zero Gravity, Spring House Taphouse.  Stoudts, Ithaca, Harpoon, Great Lakes, Brooklyn, Lancaster and the fabulous new Market Garden Brewery in Cleveland.  Cooked my face off.  Took some chances and leaps of faith.  And most importantly, felt incredibly blessed.

While I’m only highlighting the more major and positive aspects of the past year, it was actually a very difficult year.  One that I would not have gotten through without the immense love of my friends and family, and the faith and hope that come from belief.

Along with all that’s happened to me I’ve had the immense pleasure of seeing this site have over 1.1 million hits this year.  That’s just incredible.  I can’t thank you all enough for all of your comments, support, traffic, and encouragement.  I can only tell that you my commitment to bring you good quality recipes, a few laughs and some inspiration is stronger than ever.  I started this site with one goal, to get people cooking and sharing good food with the people in their lives, and I’m ready to take that love to the next level.  Next year is gonna bring some serious changes, all for the better, so please stick around.

On to the bubbles.  I’ve recently become a bit of a champagne lover.  I’m thinking that between the bubbly and the beer, I’m just a sucker for carbonation.

This recipe comes for the original hostess with the mostest – Martha.  On my last trip to New York I had the best salad I’ve ever enjoyed at the Meatball Shop, which is an odd thing to say.  Who the hell orders a salad there?  Well not usually me, but I was headed to the Brooklyn Brewery, so I was trying to be mildly kind to my waistline.  This delightful little salad had beets, nuts, vinaigrette and lovely little kumquats.  I’m making it a personal mission to these fruits a starring role in my diet.

This is sweet but not overly, different, fun, and festive.  Dive in dear friends, and have an amazing, safe and magical New Years!  Here’s to a kick ass 2012!

Kumquat-Champagne Cocktails

Ingredients:

1 pint kumquats, pricked a few times with a pin

Cold water

1 cup sugar

1 bottle chilled Champagne (Prosecco, Cava or a nice Sparkling White will do)

Kumquat zest, for garnish

Directions:

Place kumquats in a large saucepan. Cover with cold water. Bring to a boil. Drain immediately. Repeat twice.

Add sugar and 1 cup water to drained kumquats in saucepan. Bring to a boil. Remove from heat immediately, and let kumquats and syrup cool completely.

Spoon 2 kumquats and 1-2 tablespoons syrup into each Champagne glass. Top off with Champagne, and garnish with kumquat zest.

One of the funniest Tweets I’ve seen in awhile came this week from MayChow. “Egg Nog (for me) is like that guy that you’re just not into.  You see each other every Xmas & at parties, you give it a try, but nada.”  I couldn’t agree more.  I get that eggnog is festive, but quite frankly it’s just kinda gross.

Feeling the need to include it in this holiday recipe line-up, and already having given you my Beer Nog recipe last year, coming across this Eggnog French Toast seemed the ideal compromise.

Perfect for a holiday breakfast, this French toast is sweet and decadent.  Whenever I use Challah I’m reminded of how much I love it – note to self, must find more recipes for its use!

I highly recommend making the filling the night before, otherwise you’ll be waiting around for it to set up with angry, hungry bellies eyeballing you.

I prefer shortening to butter when making French Toast, as the butter will tend to burn the bread, but it’s your call.  Make sure that frying pan is good and hot before putting these puppies down, it’ll make frying much easier.

When pouring the filling in, start with about a tablespoon, allow it to soak in, then pour an additional tablespoon, or keep filling till your hearts content.

Eggnog Stuffed French Toast

Ingredients:

For the eggnog filling:

1 envelope unflavored gelatin

3 tablespoons water

1/2 cup whipping cream

1 cup eggnog

1/2 cup Bourbon, preferably Knob Creek or Maker’s Mark

1/2 cup granulated sugar

Pinch salt

1/2 teaspoon grated nutmeg

For the French toast:

4 large eggs

1/2 cup milk

1 teaspoon vanilla extract

Pinch salt

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1 loaf Challah bread, day-old

Shortening

Pure Vermont Maple Syrup

Directions:

To make eggnog filling:

In a small bowl combine gelatin and water, let stand for 5 minutes.

In a medium saucepan combine cream, eggnog, Bourbon, sugar, and salt. Set over medium heat and stir occasionally until hot. Remove from heat. Stir in gelatin mixture. Cool slightly, about 10 minutes, stirring occasionally to prevent gelatin from sinking to the bottom. Remove to an airtight container and chill in fridge until set, or up to 3 days.

To make French toast:

In a large shallow bowl or dish whisk together eggs, milk, vanilla, salt, cinnamon, and allspice. Cut bread into 3-inch wide slices. With a paring knife, cut halfway into each slice to create a pocket for the filling. Fill each pocket with eggnog filling. Soak stuffed bread slices in egg mixture.

While bread is soaking, heat a large skillet or griddle on medium heat. Melt butter in pan and brown bread slices, working in batches if necessary. Brown 3-4 minutes per side, or until golden.

Adapted slightly from Handle The Heat, a fantastic food lovin’ blog!

You didn’t think I could make it through a holiday extravaganza without beer making its way into the mix… did you?

From start to finish the smells this cake produces are insane.  The smell of stout and molasses getting together is reminiscent of Brew House smells, so you know I was diggin’ that!  The cake baking fills the house with smells that could not be more Christmasy.

This cake is moist and spicy and a great adult alternative to traditional gingerbread cookies.

The next time I make this I’d love to add some chopped crystallized ginger and change up the glaze with either an orange extract, ginger, or vanilla bean.  I recommend making the glaze in a 2-cup Pyrex measuring cup.  It’s easy to drizzle over the cake, and one less bowl you’ll have to clean.

If you can, make this a day before serving, the flavors have more time to meld and intensify.

Also, I’ll be adding pictures of the beautiful decorations that adorn our home for the rest of this holiday journey.  Enjoy!

Gingerbread Cake with Cinnamon Glaze

Ingredients:

1 cup oatmeal stout (I recommend Wolaver’s, Southern Tier or Samuel Smith’s)

1 cup dark molasses (not blackstrap)

1/2 teaspoon baking soda

2 cups all-purpose flour

1 1/2 teaspoons baking powder

2 tablespoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg

Pinch of ground cardamom

3 large eggs

1 cup packed dark brown sugar

1 cup granulated sugar

3/4 cup vegetable oil

cinnamon glaze (recipe follows)

unsweetened whipped cream (optional)

Directions:

Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.

Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.

Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.

Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely, about an hour.

Pour glaze over warm cake and serve with whipped cream, if desired.

Cinnamon Glaze

Ingredients:

1 cup powdered sugar

3 tablespoons whole milk

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

Directions:

Combine all ingredients in a small mixing bowl.  Whisk until smooth.  If glaze is too thick, continue adding milk until desired consistency is achieved.

Drizzle glaze over cake in zigzag pattern. Let cake stand at room temperature until glaze sets, about 15 minutes.

The gingerbread recipe was slightly adapted from the Gramercy Tavern Gingerbread found in the February 2000 Issue of Gourmet Magazine.

Stumbling upon Ina whipping up these nuts one day, I knew I had to bring them to the holiday party.  My only complaint… where’s the booze girl?  I added bourbon to mine, and a few tablespoons of Vermont Maple Liquer Sapling.  If you can find this in your area… get it, it’s amazing!

This nuts pack some serious punch with the chipotle powder and an unexpected depth of flavor from rosemary and bourbon.  They’re super yummy… make two batches, they’d make a great present for anyone not allergic to nuts… and/or awesomeness!

This recipe comes from Ina’s book, Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips.  She’s so wonderful and fabulous, and I’m sure that we’d be the best of friends… should I ever move to Connecticut or the Hamptons.

Bourbon Chipotle & Rosemary Spiced Nuts

Ingredients:

Vegetable oil

3 cups whole roasted unsalted cashews (14 ounces)

2 cups whole walnut halves (7 ounces)

2 cups whole pecan halves (7 ounces)

1/2 cup whole almonds (3 ounces)

1⁄3 cup pure maple syrup

1/3 cup bourbon (I used Knob Creek)

3 tablespoons Maple Liquer

1/4 cup light brown sugar, lightly packed

3 tablespoons freshly squeezed orange juice

2 teaspoons ground chipotle powder*

4 tablespoons minced fresh rosemary leaves, divided

Kosher salt

Directions:

Preheat the oven to 350 degrees.

Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, bourbon, maple liquer, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.

Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.

Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.

*Chipotle chile powder is different from ordinary chili powder– it’s ground dried smoked jalapeños and has a distinctive hot, smoky, sweet flavor.

I love the holidays… not like, not get moderately excited over… I GET FRIGGIN PUMPED!  It matters not that stores start putting up trees and lights and pumping Mariah Carey the day after Halloween, my excitement will not die!  I’ve been extremely fortunate to have the fondest memories of the holidays from childhood till today.  They haven’t always been filled with the most pleasant of situations, with myriads of presents, with the best health, or someone to snuggle under the mistletoe with – but they have always been filled with love, with togetherness, with hope, and with promise.  Whatever your religious convictions… it’s my sincerest wish that all your holiday seasons are filled with laughter, music, togetherness, good food, new beginnings and most of all… hope.

Now back to the food… today marks the beginning of a beautiful festive food journey.  From now until Christmas I’ll be posting recipes everyday that are twists on quintessential holiday foods and bevies.

It’s gonna be a Festivus miracle!  Especially if I can manage to post everyday.

I want comments about traditions, about things you’re thankful for, about your holiday wishes for all the fabulous people that read this blog, about your go-to holiday recipes… all of it… I want it!  It’s a party, and you’re all invited.

Today’s recipe is an adaptation of Martha Stewart’s.  I changed up the mushroom quotient, added spices and herbs.

Making this recipe left me with one thought… Dearest Nat King Cole, you wouldn’t have been singing so passionately about chestnuts roasting, had you ever tried to shell said chestnuts.  It was kind of a bear.

The mushrooms are totally up to you, up to what your grocer has, up to your level of shroom enjoyment.  The dried porcinis can either be reconstituted or thrown in to the mix.  You will have to be careful with the dirt in draining if you don’t reconstitute them prior to cooking.

It’s delicious and rich and truly heart warming… enjoy!

Mushroom Chestnut Soup

Ingredients:

1 pound fresh chestnuts

8 ounces baby portabella mushrooms, sliced

4 ounces mushroom blend, crimini, shiitake, oyster

0.5 ounces dried Porcini mushrooms

3 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

1 large shallot, diced

3 garlic cloves, minced

Coarse salt and freshly ground pepper

8 sprigs fresh thyme, plus leaves for garnish

1 tablespoon fresh chopped rosemary

1 tablespoon fresh chopped sage

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

6 cups chicken stock

1 cup water

2 cups heavy cream

fresh sage, rosemary, and chopped chestnuts for optional garnish

Sour cream, for optional garnish

Directions:

Preheat oven to 400 degrees. Using a paring knife, make an incision in each chestnut about 1/8-inch deep through the shell and into the flesh, cutting almost all the way around nut. Transfer to a rimmed baking sheet. Roast until chestnuts are tender when pierced with the paring knife, about 20 minutes. Turn off oven. Leaving sheet in oven, remove several chestnuts at a time. Working quickly, place each chestnut in a kitchen towel, and remove and discard shell and inner skin.

Roughly chop all but 4 shiitake mushrooms. Heat 1 tablespoon butter with olive oil in a small stockpot over medium-high. Add chopped mushrooms, and season with salt and pepper. Cook mushrooms, stirring occasionally, until they start to brown, about 5 minutes. Add onion, garlic, thyme sprigs, rosemary and thyme. Reduce heat to medium-low; cook, stirring occasionally, until onions are translucent, about 8 minutes. Add all but 4 peeled chestnuts, and cook until golden, about 5 minutes. Add stock and the water, raise heat to high, and bring to a boil. Reduce heat; simmer until chestnuts are falling-apart tender, about 1 hour. Remove and discard thyme sprigs, and let soup cool slightly.

Pass soup through a fine sieve into a bowl; transfer solids in batches to a food processor or blender, and puree until completely smooth. Add strained liquid, and process 1 minute. Return soup to stockpot, and season with salt and pepper, cinnamon and nutmeg.

Cut the remaining 4 chestnuts and 4 mushrooms into 1/4-inch-thick slices. Melt remaining tablespoon butter in a small skillet over medium-high heat. Sauté sliced chestnuts and mushrooms until crisp and golden brown, 3 to 4 minutes.

Just before serving, heat soup over low. Stir in cream, and remove from heat. Ladle soup into shallow bowls; garnish with sautéed chestnuts and mushrooms, thyme leaves and sour cream.

How could I leave you without the greatest version of The Christmas Song?  Seriously, Nat kills it.  The reverb in his voice… melts me!

Dear friends, please wake me when it’s combine time, because I can take no more of this football season!  Every week seems more painful than the last… the losses pile up on the NFL, NCAA and Fantasy football front!

My dear Brownies take the field tonight against the Steelers, and all I have on my side is hope, faith, and buffalo chicken dip in egg roll form!

I got the idea for this tasty delight from Can You Stay For Dinner.  Buffalo chicken dip has long been on my football spread table, and I loved the idea of making it portable and slightly less messy.   I will recommend still taking the napkins, the sauce might get ya!

I changed up the recipe a bit to make it more like my dip, but I gotta say, I love the addition of the slaw, it gives it a nice little crunch.

This is super easy to throw together, only slightly time consuming.  For the cream cheese I cut small pieces that covered the mixture, so’s you get a bite of creamy each time.

So keep on rootin’, even if your team is goin down… and it goes without saying, but keep on eatin’ yummy football snacks!

Buffalo Chicken Dip Egg Rolls

Ingredients:

2 tablespoons butter

3 cloves garlic, minced

2 cups chicken, shredded

2/3 cup Frank’s Red Hot Original

12 egg roll wrappers

1 cup broccoli slaw or cole slaw

4 ounces crumbled blue cheese

3 ounces cream cheese, softened

1 cup mozzarella cheese, shredded

1 egg

1 cup blue cheese dressing

chives, chopped

Directions:

Preheat oven to 400 degrees.

In a large skillet, over medium heat, melt butter.  Add garlic and sauté, approximately two minutes.  Add chicken and Frank’s Red Hot, heat thoroughly.  Don’t over cook, you’ll want some moisture left.

Lay out egg roll wraps on a clean work surface.  Place a tablespoon of slaw on the corner closest to you.  Place two tablespoons of chicken on top, followed by a tablespoon of crumbled blue cheese, a small strip of cream cheese and a tablespoon or two of mozzarella cheese.

Fold the bottom right corner of the wrapper over the filling so that the top is pointed in the center of the wrapper.  Fold the bottom left corner over and toward the upper right hand corner.  Fold the upper right corner downward and toward the bottom left corner, forming the beginnings of an envelope.  Roll over once to tuck all edges inside and secure the filling, completing the formation of an envelope.  Wet your finger in a small bowl of water and press  gently on the open top left corner of the wrapper. Bring that corner down over the filled roll and press it to seal.  Repeat with the remaining wraps and filling.

In a small bowl, whisk egg.  Brush each roll with egg wash, coating entirely.

Coat a wire rack with nonstick cooking spray and set it on top of a cookie sheet.  Bake for 12-15 minutes, or until they crisp and turn a light golden brown.

Serve with blue cheese and chives.