Dana and I love making and decorating cookies! Needless to say, Dana is way better at decorating the cookies than I am. This does not prevent me from trying. Our son has been begging us to make some fancy cookies. So we have been testing different recipes. We tried royal icing. It was great tasting and easy to work with. However, it dried dull and not shiny. Our next step was to try making our own recipe. We dabbled with different ratios and finally figured out exactly what we wanted. We used corn syrup for the perfect shine. We then added vanilla for flavor. Finally after a few tries we nailed down the perfect amount of water to make it sturdy enough to outline, yet loose enough to flow and fill. This recipe gives you shiny and glossy cookies.
My wife used to enjoy glazed apple pie when she lived in New York. The other week when her family was down here visiting, I decided to try my hand at making it. The apple pie is a mixture of a classic American Pie, a Dutch Apple Pie and a French Apple Pie. The first step in creating this pie was to choose the right apple. Since this pie has a sweet glaze over the top, I choose a tart apple (Granny Smith). That way the tartness was balanced with the sweet glaze. I also used my super simple Food Processor Pie Crust. This pie crust is quick, easy, flaky and delicious!
I have been trying to come up with a new competition rib glaze that will add a nice sheen and flavor to my ribs. I tried this recipe out but it was not a right fit for my rib flavor profile. However, it was amazing and worked great as a glaze for chicken. I grilled up some chicken skewers and slathered this sauce all over it. It was sweet with a little heat and a nice well balanced flavor. Needless to say, there were no leftovers. Dana and I really enjoyed it. It will definitely become a go to chicken recipe for me.
Honey Chipotle Chicken
The first step is to add all of the ingredients minus the water and cornstarch to a saucepan. In a small bowl mix the water and cornstarch. Then add the cornstarch slurry to the saucepan.
Turn the burner to medium/high and bring the sauce to a boil. Make sure to whisk as the sauce starts to boil. Once at a boil, reduce the heat and simmer for 5 minutes. Remove from the stove and set aside.
Dice up the chicken into 1 inch cubes and then skewer. Season with salt and pepper.
Preheat your grill to medium high heat. It still is pretty dark in VA around dinner time so I had to bring out the artificial light to get the shots. Dana peaked her head out to get a picture of me in action.
Grill the chicken for 3-4 minutes per side.
Once the chicken is almost fully cooked, start to brush on the honey chipotle sauce. Rotate after brushing and allow the sauce to caramelize.
After the sauce caramelizes cook until the chicken is fully cooked at 165 degrees.
Remove and serve.
This sauce is awesome. I think it would be a great hot wing sauce if you add a tad bit more heat. It would also go great with shrimp.
- ¾ cup honey
- ¼ cup ketchup
- 1 tbs apple cider vinegar
- 1 tbs chipotle in adobo, finely chopped or pureed
- ½ tsp ground cumin
- ¼ tsp Worcestershire sauce
- ½ teaspoon salt
- ¼ cup water
- 1 tbs cornstarch
- 1 lb boneless skinless chicken breasts
- Grill Sauce Brush
- The first step is to add the sauce ingredients to the pan. Add all of the ingredients minus the water and cornstarch. In a small bowl mix the water and cornstarch. Then add the cornstarch slurry to the saucepan.
- Turn the burner to medium/high and bring the sauce to a boil. Make sure to whisk as the sauce starts to boil. Once at a boil, reduce the heat and simmer for 5 minutes. Remove from the stove and set aside.
- Dice up the chicken into 1 inch cubes. Then skewer them. Season with salt and pepper.
- Preheat your grill to medium high heat.
- Grill the chicken for 3-4 minutes per side.
- Once the chicken is almost fully cooked, start to brush on the honey chipotle sauce. Rotate after brushing and allow the sauce to caramelize.
- After the sauce caramelizes cook until the chicken is fully cooked at 165 degrees.
- Remove and serve.
During this time of year I always like to make a few pumpkin inspired dishes. This one is quite possibly my favorite. It is delicious and the glaze adds a nice sweetness that keeps you coming back for more.
Glazed Pumpkin Loaf
Preheat oven to 375 degrees. Grease and flour two loaf pans and set aside.
In a large bowl or measuring cup, whisk together the dry ingredients. This includes the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
In the bowl of your mixer, whisk together the wet ingredients. This includes the brown sugar, white sugar, pumpkin, melted butter, and eggs.
Once the wet ingredients are fully mixed, slowly add flour mixture, and stir until just combined.
Divide batter between the two prepared pans.
Bake at 375 degrees for 40-50 minutes or until a toothpick inserted in center of loaves comes out clean.
Let cool 10 minutes in the pan and then transfer to a wire rack to cool completely.
Once the loaves are fully cooled, its time to glaze.
Place a piece of parchment or foil under the wire rack.
Then combine the powdered sugar, water and vanilla. Make sure to slowly add the water. If the glaze is too thin, it will just pour off the loaf. You want it to be pretty thick.
Pour the glaze over the loaf and wait at least 10 minutes before serving.
After about 10 minutes the glaze will harden and you will have a great fall treat.
- 12 tbs unsalted butter
- 2½ cups all-purpose flour
- 2 tsp baking powder
- 1½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp salt
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 can pumpkin puree (15oz)
- 3 large eggs
- 3 cups powdered sugar
- 2.5-4 tbs water
- 1 tsp vanilla
- Preheat oven to 375 degrees. Grease and flour two loaf pans and set aside.
- In a large bowl or measuring cup, whisk together the dry ingredients. This includes the flour, baking powder, ginger, and salt.
- In the bowl of your mixer, whisk together the wet ingredients. This includes the brown sugar, white sugar, pumpkin, melted butter, and eggs.
- Once the wet ingredients are fully mixed, slowly add flour mixture, and stir until just combined.
- Divide batter between prepared pans.
- Bake at 375 degrees for 40-50 minutes or until a toothpick inserted in center of loaves comes out clean.
- Let cool 10 minutes in the pan and then transfer to a wire rack to cool completely.
- Once the loafs are fully cooled, its time to glaze.
- Place a piece of parchment or foil under the wire rack.
- Then combine the powdered sugar, water and vanilla. Make sure to slowly add the water. If the glaze is too thin, it will just pour off the loaf. You want it to be pretty thick. Start with 2.5 tbs of water and slowly add more. It probably won't take all 4 tbs in the recipe.
- Pour the glaze over the loaf and wait at least 10 minutes before serving. After about 10 minutes the glaze will harden and you will have a great fall treat.
This is my favorite fall treat. Dana and I really only need one loaf at a time so we always freeze one of the loaves so that we can thaw it and have a nice treat. When freezing the loaf, make sure to do it before you glaze it. Then thaw at room temperature for 4 hours and then glaze.
Dana and I love meatloaf. We have it at least once a month. However, having a food blog makes it hard to repeat recipes. So we don’t have it as much as we would like. So I started to think about ways I could change the recipe to make it new and blog-able. So I started to think about adding cheese to the mix. I decided on a nice white cheddar to add a contrasting color to the dish. It ended up being one of my new favorite dishes. It was amazing!
- 1 lb beef
- 8 oz white cheddar (block not shredded)
- 1 cup seasoned bread crumbs
- 1/2 cup beer
- 1 tbs Worcestershire sauce
- 2 tbs parsley
- 1 clove garlic
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 eggs
- 3/4 cup Ketchup
- 2 tbs mustard
- 2 tbs brown sugar
- 6 dashes hot sauce (optional)
Preheat the oven to 350 degrees Fahrenheit.
In a bowl add the beef, Worcestershire sauce, parsley, garlic, salt and pepper. Mix together. Add the eggs and mix.
Then add the beer and mix. Finally add the breadcrumbs and mix, the final mixture should be moist but not soupy.
Dice the cheddar into 1/2 inch cubes.
Divide the meatloaf mixture into thirds. Add 1/3rd of the mixture into a loaf pan. Pat down and then add 1/2 of the cheese cubes. Cover with another 1/3rd of the meatloaf mix. Pat down and then add the other 1/2 of the cheese cubes. Finally top with the remaining 1/3rd of the meatloaf mixture.
In a small bowl combine the ketchup, mustard and brown sugar. Add the hot sauce if you like a little heat, but this is optional. Not necessary if you do not like the heat. Mix the ingredients and then coat the top of the meatloaf with the glaze.
Place the meatloaf in a preheated 350 degree oven for 55-65 minutes. This will vary depending on the size of your loaf pan. The best way is to check the temperature of the meatloaf after 55 minutes. You want the thermometer to read 155 degrees.
When the meat reaches 155 degrees, remove it from the oven and let it rest for 10 minutes before cutting. You need to let this meatloaf rest or else the cheese will ooze out like molten lava.
Slice it and serve.
This was a delicious meatloaf. Tasty, tender and full of flavor.
The cheese added an extra layer of flavor and texture that made this meatloaf over the top.
I recently went to the closing of a local bookstore and picked up a copy of Jim Tarantino’s Marinades, Rubs, Brines, Cures & Glazes. It is a great book, but near the end in the Asian section he had a great recipe for Honey and Sake Glazed Shrimp. This sounded amazing to me. So I went to the store and picked up some sweet sake and wildflower honey. I figured, the best ingredients could only make this better. After making this recipe, I determined that this was one of the best shrimp dishes that I have ever made.
Happy Easter everyone! I thought the best thing to do early Easter morning was to make some fluffy doughnuts. There is nothing like deep frying in the AM. I have never made them before so I searched high and low for a easy yet tasty sounding recipe. I ended up finding the perfect one at food and wine. These doughnuts were light and fluffy and full of flavor.
I did not have a doughnut cutter so I ended up using a shot glass to make the doughnut holes.
I have been on the lookout for a good recipe to re-create the smiley face cookies that I had as a child. These are the large sugar cookies that had the hard glaze over them. I discovered the glaze but the cookie always seems to evade me. I have been making sugar cookies over the past couple of months to try to re-create them. Although the sugar cookie in this post isn’t the right one for the smiley face cookie, it is super tasty. It is light and fluffy with a great flavor, a perfect sugar cookie. The one that I strive for, is harder and crunchier and a tad bit sweeter. Not the definition of a perfect sugar cookie, but the perfect cookie to recreate my childhood memories. Anyway I had to post about this cookie, because out of the bunch, it tasted really good.
As you can see, I painted the eyes and mouth before the first glaze completely hardened. Thus, giving me a not so perfect smiley face. 🙁