White Cheddar Poppyseed Buttermilk Biscuits

I met a gal from Texas the other day.  She used the word "ya'll".  And it made me feel all warm inside.  What is it about Southern charm?... You know what I mean.  That's why the term "southern charm" exists.  There is just something about the homeiness of the South.  And what do we call food that is found in the South?... That's right ~ SOUL food.  It's comfort food.  For your soul.  It makes you feel all warm on the inside.

It there was a top 10 list of southern soul food items, I'm certain buttermilk biscuits would be at the top.
These biscuits aren't your average joe-shmo biscuits either.  No sir-ee.  These are made with extra sharp white cheddar cheese, poppyseeds, and cracked black pepper.

Serve them with soup (or beef stew as I did), as the foundation for a fabulous breakfast sandwich, or simply with a nice pat of creamy butter.  Any way you do it.  They are just plain good.  And will make you feel all warm and cozy inside ~

White Cheddar Poppyseed Buttermilk Biscuits:
(adapted from joythebaker.com)

makes 8-10 biscuits

3 cups all purpose flour
2 Tbl. sugar
4 1/2 tsp. baking powder
3/4 tsp. cream of tartar
3/4 tsp. kosher salt
1 tsp. ground sage
2 tsp. poppy seeds
1/4 tsp. freshly ground black pepper
3/4 cup cold unsalted butter, cut into small cubes
1 egg
3/4 cup cold buttermilk
1 cup grated sharp white cheddar cheese
heavy cream or more buttermilk for topping the biscuits before baking

In a small bowl, beat together the egg and buttermilk.  Set aside.

In a large mixing bowl; whisk flour, sugar, baking powder, cream of tartar, salt, pepper, sage and poppy seeds.  Cut in the butter with your hands or a pastry blender until mixture resembles course meal.  Add the cheese and mix to incorporate.

Stir in buttermilk and egg.  Then, turn out onto lightly floured surface and knead dough until it just comes together. 

Pat into a disc, about 1 to 1 1/2 inches high.  Then cut into circles with a biscuit cutter.  Reshape dough as needed until all is used up.  I used about a 3" cutter and got 8 large biscuits.

Place biscuits on an ungreased baking sheet.  Brush each biscuit with buttermilk or heavy cream.  Sprinkle with more poppyseeds and black pepper.

Bake at 425 degrees for 12-15 minutes.  Best eaten warm out of the oven.

White Bean Soup

Hard to believe old man winter only has one month left.  Soon, the earth will be thawing and the trees will be budding.  I can't wait!

But, while there's still a chill in the air, we may as well take advantage of it.  I so love soup.  Soups of all kinds.  I love the easiness one pot wonders that they are.  I love that they can be made hours ahead.

Bean soup.  As a child, I never much cared for my mom's bean soup.  And, therefore, have never really thought to make it myself.  Then I came across one in a Williams-Sonoma catalog that looked like a must-try.  I made a few small adaptations, and voila~ A bean soup I like!  It's hearty, without being heavy.

Try it! I think you will like it too.

White Bean Soup:
(adapted from Williams-Sonoma)

serves 6

2 Tbl. olive oil
1/4 cup chopped bacon
1/2 yellow onion, chopped
2 each carrot and celery, chopped
4 garlic cloves, minced
3 (15 oz) cans cannellini beans, drained
5 cups chicken broth
1/2 tsp. dried thyme
1/2 cup freshly grated parmesan
Salt and pepper
2 oz.  chopped pimento peppers, drained + 2 oz. for garnish
1/4 cup sherry (optional)

Heat a large soup pot, or dutch oven over medium heat.  Warm 2 Tbl. olive oil, and cook bacon for 5 minutes.  Add onion, carrots and celery; cook 8 minutes.  Add garlic, cook 1 minute.

Add beans, broth, sherry, 2 oz. pimentos and thyme.  Simmer over low heat 10 minutes. 

Remove from heat and puree with an immersion blender until almost smooth.  I like to leave a few small chunks of veggies and beans.

Stir in the cheese, salt and pepper to taste.

That's it!  You're done.  How easy was that?!

Enjoy ~

Banana Nut Scones

"Rock Cakes", "Fat Rascals",  and "Singing Hinnies".  No, I am not referring to different rock band names.  To my surprise (and I'm sure to yours), these are names that some people use to refer to what we know as "Scones".  I don't really know who these people are, but apparently they exist~ at least according to Wikipedia.

Whatever you call them, they are good.  You know the saying, "a rose by any other name wouldn't smell as sweet"..?... pretty sure that doesn't apply to scones.  Even if you do call them "Singing Hinnies" ~ although strange, they will still taste equally sweet.

This particular recipe strays a bit from my usual scone format.  Typically scones are made with buttermilk or my personal favorite ~ heavy cream :)  These scones, however, use sour cream.  The result is a lighter and fluffier version. 

The other thing I like about these is they aren't overly sweet~  Even with the brown sugar glaze drizzled generously on top.

Banana Nut Scones:
adapted from thekitchn.com

(makes 8 scones)

2 very ripe bananas, mashed
2-4 Tbl. half & half or whole milk
1/2 cup sour cream
1 tsp. vanilla extract
2 cups all purpose flour
1/2 cup old fashioned rolled oats
4 Tbl. sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
4 Tbl. unsalted butter- grated or cut into small cubes
1/2 cup chopped walnuts

Brown Sugar Glaze:

1/4 cup packed dark brown sugar
1/2 cup powdered sugar
pinch of salt
2-4 Tbl. half and half

Mash the bananas, and add enough half and half or milk to equal 1 cup.  Stir in the sour cream and vanilla and set aside.

In a large bowl, whisk together the flour, oats, sugar, baking powder, salt, and cinnamon.  Cut in the butter with your fingertips or a pastry cutter until crumbly and little bits of butter remain.  When the heat from the oven hits these bits of butter, they produce steam, which creates a flaky and tender texture.

Stir the banana mixture into dry ingredients, along with the walnuts.  Stir to combine.  Dough will be on the wet side.  Turn out onto a lightly floured surface and pat into a flat disc, about 1" high.  Cut into 8 triangles.

At this point you can freeze your scones, or place on greased baking sheet and chill in fridge for at least 30 minutes to firm up.

Bake at 375 degrees for 25-30 minutes or until firm to the touch and golden brown.

Cool slightly and drizzle with brown sugar glaze (below)

For the glaze:

Simply mix the ingredients in a small bowl until proper drizzling consistency.  Add more half and half or powdered sugar as needed.

Mississippi Mud Brownies

You know how sometimes you eat something and then afterwards think, "ugh!  That TOTALLY wasn't worth all those calories."... ?... Well, this is NOT one of those times.  No, no.  These brownies are worth every decadent bite.

And baby, are they rich!  You'll definitely want to pour yourself a cold glass of milk or a steamy cup of dark coffee to go along with your brownie.  Choose your poison.

First there's the chewy brownie layer, followed with the saltiness of the peanut butter that contrasts perfectly with the sweetness of the marshmallow and frosting layers...Seriously!  You need to make these now. 

I have been eyeing these for quite some time now on one of my favorite blogs, Simply Scratch.
I finally gave in ~ and I am SO glad I did.  Give in yourself, and you too can be glad :)

Mississippi Mud Brownies
(from simplyscratch.com)

3/4 cup all purpose flour
2 Tbl. unsweetened cocoa powder
1/2 tsp. salt
1/2 cup unsalted butter, room temp.
1 cup sugar
1 tsp. real vanilla extract
2 large eggs, room temp.
3/4 cup semi or bittersweet chocolate chips
1/2 cup peanut butter
1 1/2 tsp. canola oil
2 cups mini marshmallow
1/2 cup pecans, toasted and chopped
2 cups powdered sugar
1/8 tsp. salt
4 Tbl. unsalted butter
2 Tbl. unsweetened cocoa powder
1/4 cup whole milk or half & half
1/2 tsp. real vanilla extract

Preheat oven to 350 degrees.  Grease an 8x8" pan, and line with parchment paper.

In a small bowl, combine flour, 2 Tbl. cocoa powder and 1/2 tsp. salt.  Whisk to combine.

In a large bowl, beat 1/2 cup butter, sugar, and 1 tsp. vanilla til creamy.  Add the eggs one at a time, mixing to combine.  Stir in dry ingredients.  Add batter to prepared pan.  Sprinkle with 3/4 cup chocolate chips.  Bake 22-25 minutes.

Remove from oven.  Mix together peanut butter and canola oil in a small bowl.  Microwave for about 20 seconds or until pourable.  Spread over brownies and then top with marshmallows.

Return to oven for about 3 more minutes or until marshmallows are puffy.  Then remove from oven and sprinkle with chopped pecans.

For the frosting, in a large bowl, combine powdered sugar and 1/8 tsp. salt.  In a small saucepan, melt 4 Tbl. butter.  Add 2 Tbl. cocoa powder, milk and vanilla until mixture comes to a boil.  Pour onto powdered sugar and beat until smooth and glossy.  Frosting should be pourable, but if not, add a couple more tablespoons of milk.
Spread evenly over brownies.

If you can stand the wait, chill the brownies for 1-2 hours before devouring ~ :)

Rigatoni with Roasted Garlic & Caramelized Onion Cream Sauce and Homemade Turkey Sausage

Okay.  Let's talk for a second about the amazing metamorphasis garlic goes through when roasted, and onions when caramelized.  Both become juicy and tender, sweet and rich.  Two of my favorite things, coming together in sweet harmony.

Not only do you get the great sauce in this recipe, but also a homemade turkey sausage!  Just a few spices that are probably already in your pantry, and there you have it!  Homemade sausage in no time at all.  And what's even better? ~ this one is made with turkey, saving tons of fat and calories.

recipe adapted from Rachael Ray
Turkey Sausage:

1 lb. ground Turkey
2 large cloves garlic, minced
1 1/2 tsp. dried rosemary, rubbed in palms to awaken the herb
1 tsp. red pepper flakes, more or less to your spice level liking
1 1/2 tsp. fennel seed
1 1/2 tsp. paprika
1 1/2 tsp. poultry seasoning
Salt & Pepper

Combine all ingredients, and allow to chill for several hours, or overnight.

For the Sauce and Pasta:

1 head garlic
2 large yellow onions
Olive oil
Salt and Pepper
4 Tbl butter
1/2 cup white wine
1 cup chicken stock
1 lb. Rigatoni
Parmesan cheese

Roasted Garlic:

Slice across the top of an entire head of garlic, exposing all the cloves, and place on a large piece of aluminum foil.  Drizzle with olive oil, and season with salt and pepper.  Wrap tighlty into a bundle. Roast in a 375 degree oven for about 40 minutes, or until soft and caramel in color.  Cool.

Caramelized Onion:

Melt 4 Tbl. butter in a large pan over medium heat, then add 2 thinly  sliced yellow onions and 1 bay leaf.  Season with salt and pepper.  Allow to cook slowly for about 30 minutes, stirring occasionally.  Low and slow is the key to perfect caramelized onions.  If you notice them browning, rather than turning soft and golden, turn down the heat.  When the onions become very soft and sweet, deglaze the pan with 1/2 cup white wine.  Discard the bay leaf.

Meanwhile, begin heating a large pot of water for the pasta.  While you wait for the water to come to a boil, heat 2 Tbl. olive oil in a pan and cook turkey sausage, crumbling as it cooks.

In a food processor, squeeze out the roasted garlic from the skins and add the caramelized onions.  Add about 1 cup chicken stock and process into a fine puree.

Add the puree back into the pan where you cooked the onions, and add 1/2 cup heavy cream.  Cook over medium low heat to reduce and thicken the sauce while the pasta cooks ~ Once the water is at a full boil, season liberally with course salt and add 1 pound of rigatoni pasta. Cook to al dente (package directions). Drain ~ do Not rinse the pasta.

Add the pasta and turkey sausage to the sauce, stirring to combine.
Top each dish with a generous sprinkling of freshly grated parmesan cheese.

Confetti Cupcakes with Strawberry Frosting

Valentines Day is upon us yet again.  These sweet little treats are happiness in the form of cupcakes.  My daughter and I made them to share with all her little friends.   I didn't have actual "sprinkles" on hand, just non-pareils.  Take it from my experience... you DEFINITELY want to use the sprinkles for this recipe.  The little balls immediately bled out into the batter creating more of a rainbow cupcake effect.  Fine, but not exactly the "confetti" look I was going for.  Still, they turned out so cute, I had to post them! 


Sink your teeth into one of these babies soon!  They will thank you. ~ ~ your tastebuds, that is :)

Cupcakes~
from simplyscratch.com


4 egg whites
1 cup whole milk
2 tsp. vanilla extract
3 cups cake flour, sifted
1 1/2 cups sugar
1 Tbl. + 1 tsp. baking powder
1/4 tsp. salt
1 1/2 sticks unsalted butter, softened
1/2 cup sprinkles + more for decor


Preheat oven to 350.  Line cupcake pan with lines, or grease well.


Combine egg whites, milk, and vanilla. Whisk together, and set aside.


Sift the dry ingredients into the bowl of a mixer fitted with the paddle attachment.  Add softened butter and half of the milk mixture, and blend until creamy.  Scrape the sides and bottom of the bowl.  Then, slowly add the remaining wet ingredients, just until combined.


Fold in the sprinkles.  Fill the cupcake liners 3/4 way and bake 17-20 minutes.  Watch closely so they do not overbake.

Cool completely.  Then frost with Strawberry frosting (below)


Strawberry Frosting:
from sweetapolita.com


3 sticks softened, unsalted butter
4 cups powdered sugar
1 Tbl. milk
1 1/2 tsp. real vanilla extract
3 Tbl. strawberry puree (made from thawed, frozen strawberries- strained if you do not want seeds)


In the bowl of a mixer, beat butter until light and fluffy (about 10 minutes). Slowly add vanilla, milk, and powedered sugar.  Continue to beat for a few more minutes until voluminous and fluffy.  Then, slowly add strawberry puree, mixing to combine.

Frost to your desire :)

Orange Carrot Oat Bran Muffins

I have a slight obsession with breakfast food, particularly when it comes to muffins.  All my college friends know that my breakfast of choice, almost every day for 4 years was a muffin from the "caf".  Horrible, I know.  I have since recovered and now choose a healthier option most of the time :)

Luckily, you don't have to feel too guilty eating these bran muffins.  They are made with very little fat, whole grains, and lots of carrots and apples!  And the best part?~~  they are moist and delicious!

What you will need~

1 3/4 c. rolled oats
1 1/4 c. whole wheat flour (could substitute spelt flour for a lower gluten option)
1 1/4 c. unprocessed wheat bran/millers bran (not bran flakes cereal, but could use in a pinch)
1/3 c. each dark and golden raisins
3/4 c. sugar
1 1/2 tsp. baking soda
1 Tbl. baking powder
1/2 tsp. salt
2 large eggs (room temp.)
3/4 c. orange juice
1 c. grated carrot
1/2 a granny smith apple, grated
1 1/4 c. buttermilk
3 Tbl. vegetable oil

Toss oats, flour, bran, raisins, sugar, baking soda and powder, and salt in a large bowl

Beat eggs in another bowl, then mix in juice, carrots, apples, buttermilk, and oil.

Make a well in the center of the dry ingredients and add wet ingredients, stirring just until blended.

Chill a few hours, or even better~ overnight.  This batter will keep in the fridge for 2-3 days.

Grease 12 large muffin tins, fill 3/4 full

Bake at 350 degrees for 25-30 minutes or until golden and spring back when touched.