Pine Cone Cheese Ball & Christmas Strawberries

We had our 4^th annual Secret Santa Christmas party with our friends last night.  It was potluck style and we actually had a really awesome variety of food this year (it seems like lots of our potlucks end up being only desserts).  I made almond-coated cheese balls that looked like pinecones and dipped strawberries in white chocolate with festive sprinkles.  Both these recipes were really easy – so if you’re looking for something to bring to Christmas dinner, try one (or both!) of these out!

Pine Cone Cheese Ball (adapted from Chicabug)

Ingredients:

• 1 8-oz package cream cheese
• ½ cup plain Greek yogurt (the original recipe called for mayonnaise, which I always substitute for yogurt in recipes)
• 6 strips bacon
• ¼ cup white cheddar cheese
• 1 T chopped green onion
• 1 t chopped dill weed
• ½ t pepper
• 1-1/4 cup whole almonds, toasted

Directions:

1. Cook your bacon until crispy. 

2.  Combine the cream cheese and yogurt (you can use a food processor or blender, but I used my KitchenAid mixer…) Stir in the cooked bacon, cheddar cheese, green onion, dill, and pepper.  Cover and chill overnight. 

3. Shape the cheese into two pinecone shapes on a serving platter.  Starting at the narrow end, place toasted almonds into the cheese at a slight angle, forming rows.  Garnish with rosemary and serve with crackers.

Christmas Strawberries

Ingredients:

• Strawberries
• White chocolate chips
• Sprinkles

Directions:

1. Wash strawberries and allow to dry completely.   

2.  I used a makeshift double boiler to melt the white chocolate chips evenly without burning.  Boil water in a small saucepan with a glass bowl fitted on top.  Add the chocolate to the bowl and stir until completely melted. 

3. Dip the strawberries into the white chocolate, then into sprinkles.  Let cool on a parchment paper lined sheet. 

You may want to make extra of these strawberries.  These were eaten almost immediately when we got to the party! 

Roasted Butternut Squash Soup

I’m lucky that my fiancé is so supportive of my food blog…although it does mean that he gets a lot of exciting meals and we have an excuse to try out new restaurants!  Lance cooks for us pretty regularly but he rarely follows a recipe.  I like to joke that most meals he makes have never been made with those exact ingredients in the history of mankind.  But his crazy concoctions made from whatever he finds in our fridge usually turn out great. 

So I was surprised when he found a recipe in the newspaper and decided to make it for us one night (and actually follow the instructions!)  He even photo-documented his steps for me so I can share it with you here on the blog.   

Some of my favorite foods are the ones you find in the fall – pumpkin, squash, apples, pears, sweet potatoes, kale, pomegranates...and anything that incorporates these ingredients I’m guaranteed to like.  This recipe was for roasted butternut squash soup.  It took a bit of time, but it was actually pretty simple.

And I’m sure for all of you up north, this would be a nice way to keep warm during the cool months!  (Not that we know much about that in Florida…)

Roasted Butternut Squash Soup (adapted from Chowhound)

Ingredients:

• 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed (you can bake the seeds with some salt, pepper & olive oil if you want to snack on them!)

·         2 T unsalted butter

• 1 medium Granny Smith apple
• 1/2 medium yellow onion
• 8 fresh sage leaves
• 2 1/2 cups vegetable or chicken broth
• 2 1/2 cups water
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup heavy cream
• 1/2 cup toasted pumpkin seeds, for garnish

Directions:

1. Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil.

2. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, 50 minutes to 1 hour.

3. Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice.

4. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.

5. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.

6. Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes.

7. Remove the pan from the heat and stir in the cream.

8. Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape).

9. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds.

Yellow Dog Eats – Gotha, FL

When we went to New Smyrna Beach earlier this year, we stumbled upon a really great restaurant called Yellow Dog Eats.  We ended up eating there twice in our couple day vacation we enjoyed it so much.  I said if it wasn’t all the way on the east coast of Florida I’d eat there all the time! 

It turns out there is a closer location – still not near enough to Tampa to have on a regular basis, but if we’re in the Orlando/Winter Park area, it’s worth the side trip.  It’s in a town called Gotha – a quaint little town just west of Orlando with a population of only 1,915.  It was actually the original location for YDE. 

The atmosphere is very laid back and casual.  The inside is covered in stickers, graffiti, and photos of customers’ dogs.  The sandwiches are incredible at a really good price.  I enjoyed it so much last time that I had their Baa Baa BLT again – with smoked pancetta, tomatoes, field greens, watercress, pecan smoked bacon, goat cheese, and orange Cointreau mayo served on multi grain bread.  It’s probably one of my all-time favorite sandwiches. 

The weather was nice so we dined on the patio, where loose chickens roam and clean up any scraps left behind.  Between the chickens and a stray cat, we had to keep a close eye on our food to make sure the wildlife didn’t make off with our meals!

I’d highly suggest checking this place out if you’re near either location.  Now just crossing my fingers that they make their way over to Tampa…

Yellow Dog Eats is located at 1236 Hempel Ave, Windermere, FL 34786.  They are open 11am – 9pm every day.  

Bourbon Chocolate Pecan Cupcakes

Our friend Tony’s birthday was this past week.  Last year we baked pink velvet cupcakes to celebrate – this year I decided to try a new recipe out!  These cupcakes take some time to make, but they are well worth it.  The bourbon makes the cake itself extra moist and the filling tastes like the inside of a pecan pie.  They are incredibly decadent and have a bit of a kick with the bourbon in the frosting.     

We set off their fire alarm with the sparkler candles, but besides that, they were a success!

Bourbon Chocolate Pecan Cupcakes (adapted from Half Baked Harvest)

Cupcake Ingredients:

• 1 cup bourbon (or 1/2 cup bourbon and 1/2 cup black coffee)
• 1 cup canola oil
• 3/4 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 1 1/4 cups sugar
• 3/4 teaspoon salt
• 1 1/2 teaspoons baking soda
• 2 large eggs
• 2/3 cup Greek yogurt

Pecan Pie Filling Ingredients:

• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1/2 cup brown sugar
• 3/4 cup corn syrup
• 3 eggs
• 1/4 teaspoon salt
• 1 cup chopped pecans, toasted
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract

Butter Pecan Frosting Ingredients:

• 1/4 cup (1/2 stick) butter
• 2/3 cup heavy cream
• 1 cup + 2 tablespoons packed brown sugar
• 1/2 cup (1 stick) butter, softened
• 3 cups powdered sugar
• 1 tablespoon + 1 teaspoon vanilla extract, divided
• 2 tablespoons bourbon
• 1/4 teaspoon cinnamon
• 1 1/2 cup finely chopped raw pecans + 18 whole pecans

*this actually made about twice as much frosting as I needed – the original recipe says to double the frosting if you plan to pipe it on top, but this will be more than enough. 

Directions:

1. Preheat oven to 350 degrees F. Line 2 standard cupcake pans with 18 liners (I only have 1 cupcake pan, so I just had to bake them in 2 rounds…)

2. While you prepare the cupcakes, toast 1 cup of the pecans in the oven (keeping an eye on them to make sure they just get lightly toasted).  These will be used for the pecan pie filling later on. 

3. In a medium bowl, start the cupcakes by whisking together the bourbon, canola oil and cocoa powder until smooth and creamy.

4. In a separate bowl, beat the eggs and Greek yogurt. Slowly add bourbon and cocoa mixture. Combine on medium speed until silky and smooth. Beat in the sugar.

5. Slowly add flour, salt and baking soda, combining on low speed until just incorporated.

6. Fill baking cups three-fourths full.  I use a cookie scoop to fill them easier (I learned this at a cupcake class at the Epicurean a few months back…) Bake for about 18-22 minutes. Allow to cool completely before filling, at least 2 hours or covered overnight.

7. Meanwhile make the pecan pie filling. Combine 1/4 cup cold water with 2 tablespoons cornstarch, whisk until smooth in a sauce pot. Add brown sugar, corn syrup, eggs, and salt.

8. Bring the mixture to a boil, whisking consistently for about 5 minutes. Do not stop whisking the mixture, especially in the beginning or you will end up with scrambled eggs.

9. Remove the mixture from the heat and stir in the 1 cup chopped toasted pecans, bourbon and vanilla.

10. Allow the mixture to cool a few minutes and then transfer to the fridge for at least one hour or until completely cooled and thickened.

11. To make the frosting, preheat oven to 350 degrees F. Line a baking sheet with foil or a silicone baking mat.

12. In a medium sauce pan, melt together 1/4 cup butter, cream, and brown sugar. Bring to a boil and boil for one minute. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool.

13. In a bowl, whisk together the bourbon, 1 tablespoon vanilla, 2 tablespoons brown sugar and cinnamon. Add pecans and stir to coat evenly.

14. Transfer nuts to prepared baking pan. Bake for 15 to 20 minutes, stirring occasionally, until toasted. Remove and toss the pecans with 1 tablespoon butter. Allow to cool 10 minutes, set aside.

15. Now grab the cooled butter mixture and add the remaining 1/2 cup room temperature butter, vanilla and powdered sugar to the bowl and beat together until well combined. Mix in about 1/2 cup of the chopped pecans.

16. If the frosting is not stiff enough to frost the cupcakes, place it in the fridge for 20-30 minutes or the freezer for 5-15 minutes. Then remove and whip it for a few second to get everything smooth again.

17. To assemble the cupcakes: Use a small paring knife to cut a cone-shaped piece from the center of each cupcake. Fill the hole with the cooled pecan pie filling.

18. Add the frosting and sprinkle each cupcake with the remaining pecans. If desired top with 1 whole pecan.