Make the Recipe Work For YOU

Happy Tuesday all! I, along with many other teachers, are waiting with baited breath for the call as to whether or not school is cancelled tomorrow. I do love a snow day (and a chance to recover from a yucky cold **cough cough not pointing fingers but I'm pointing at one of my preschoolers cough cough**), because it's a great day to play with recipes. I recently came across a fabulous miso-inspired salmon recipe, but it required wood chips and a well-ventilated kitchen, neither of which are things that I have nearby. However I wasn't going to let that get me down! When you want to make a recipe, you find a way to make it! This recipe is fabulous, and I've included my substitutions. There's always a way to make it happen where food's involved.

Smoky Salmon with Miso-Dressed Vegetables
Michael Cimarusti from Connie & Ted's

Ingredients

• 1/4 cup white miso
• 1/4 cup chicken stock
• 3 tablespoons mirin
• 2 tablespoons unseasoned rice vinegar
• 3/4 teaspoon finely grated peeled ginger
• 1/4 teaspoon finely grated garlic
• 2 teaspoons soy sauce
• 3 tablespoons canola oil
• Four 6-ounce, skinless center-cut salmon fillets, about 1 inch thick
• Piment d'Espelette (see Note)
• Kosher salt
• 1/4 cup small hardwood chips, such as hickory or applewood
• 1/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
• 1/2 small onion, thinly sliced
• 1/2 small fennel bulb—halved, cored and thinly sliced
• 4 medium carrots, thinly sliced on the diagonal
• 4 baby turnips or large radishes, thinly sliced
• 2 cups lightly packed baby spinach

Directions

1. In a saucepan, cook the miso, chicken stock, mirin, vinegar, ginger and garlic over moderate heat, whisking, until hot, 3 minutes. Whisk in the soy sauce and move off the heat.
2. In a large cast-iron skillet, heat 1 tablespoon of the oil. Season the salmon with salt and piment d'Espelette; add to the skillet and cook over high heat, turning once, until lightly browned, 2 minutes total. Transfer to a plate.
3. Working in a well-ventilated kitchen, wipe out the skillet and add the hardwood chips. Cook the chips over high heat until they start to smoke, 5 minutes. Place a wire rack over the skillet and set the salmon on it. Tent the salmon with a large sheet of heavy-duty foil and smoke for 5 minutes, until the salmon is medium within. Transfer the salmon to a plate.
4. Meanwhile, in another large skillet, heat the remaining 2 tablespoons of oil. Add the shiitake and onion and cook over moderately high heat, tossing, until browned in spots and just starting to soften, 4 minutes. Add the fennel and carrots and cook, tossing, until crisp-tender, 2 minutes. Add the turnips and spinach and cook, tossing, until the spinach is just wilted, 1 minute. Season with salt and sprinkle lightly with piment d'Espelette; add 1 tablespoon of the miso dressing and toss well. Transfer to plates. Flake the salmon, scatter it over the salad and serve, passing the remaining dressing at the table.

NOTES Piment d'Espelette, a mildly spicy red pepper, is available at specialty food shops and lepicerie.com.

Lizzy Bee's Notes:

• I didn't have time to get Piment d'Espelette, so I skipped it - it wasn't spicy, but it was still delicious!
• I cooked the salmon in a cast iron skillet, 5 min on one side, 3 on the other. Cook it until it's served at your choice - I like it more rare.
• I didn't flake the salmon - I left it as whole pieces - my husband likes to feel like he's getting a good portion!
• I served it with bread - there were many other options, but I had time to test 2 different types of recipes in one day!

One Day Devoted to CARROT Cake!

Happy Monday! It's snow-covered and slushy here at Lizzy Bee's, making driving to the market for ingredients unlikely...and on National Carrot Cake Day, no less. *Insert dramatic sigh here.* A day to be cherished (can you tell it's my favorite cake?). So in honor of this beautifully delicious day, I bring you carrot cake recipes in all their glory - from breakfast to dessert, this versatile cake will satisfy at every meal.

Breakfast anyone?

Carrot Cake Pancakes

Southern Living

Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 cups buttermilk
• 1/3 cup firmly packed light brown sugar
• 1/4 cup butter, melted
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots (about 1 lb.)
• 1/2 cup chopped toasted pecans
• 1/3 cup chopped golden raisins

Mascarpone Cream

• 1 (8-oz.) container mascarpone cheese
• 1/4 cup powdered sugar
• 2 teaspoons vanilla extract
• 1 cup whipping cream

Directions

1. Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in another bowl. 
2. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in carrots and next 2 ingredients. 
3. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. 
4. Turn and cook 3 to 4 minutes or until done. 
5. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Mascarpone Cream.

Mascarpone Cream

1. Whisk together mascarpone cheese, powdered sugar, and vanilla in a large bowl just until blended. Beat whipping cream at medium speed with an electric mixer until stiff peaks form. Fold whipped cream into mascarpone mixture.

Note: When using a griddle, heat it to 350°.
Tip: For tender pancakes, don't overmix the batter; it should be lumpy.

Snack for your lunch box!

Inside-Out Carrot Cake Cookies

Gourmet April 2004

Ingredients

• 1 1/8 cups all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, softened
• 1/3 cup plus 2 tablespoons packed light brown sugar
• 1/3 cup plus 2 tablespoons granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla
• 1 cup coarsely grated carrots (2 medium)
• 1 scant cup walnuts (3 ounces), chopped
• 1/2 cup raisins (2 1/2 ounces)
• 8 ounces cream cheese
• 1/4 cup honey

Directions

1. Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.
2. Whisk together flour, cinnamon, baking soda, and salt in a bowl.
3. Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
4. Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
5. While cookies are baking, blend cream cheese and honey in a food processor until smooth.
6. Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

After dinner!

Walnut Carrot Cake with Coconut Cream Cheese Frosting

Judy Haubert

Ingredients

For Cake

• 1 tbsp. butter, for greasing pans
• 4 eggs, divided and at room temperature
• 2 egg whites, at room temperature
• ½ tsp. cream of tartar
• ½ cup sugar
• ⅓ cup light brown sugar
• 1 ½ cups shredded carrot (4 medium)
• 1 20 oz. can crushed pineapple, drained and squeezed dry
• ½ tsp. vanilla extract
• 1 cup chopped walnut pieces
• 1 cup cornstarch
• ½ tsp. baking soda
• ½ tsp. salt
• ¾ tsp. cinnamon
• ¼ tsp. ground ginger
• ¼ tsp. freshly grated nutmeg

For Filling

• 8 oz. cream cheese, soft
• ½ cup butter, soft
• 1 (1 lb.) box confectioner's sugar (approximately 3 ½ cups)
• ½ tsp. vanilla extract
• 3 cups sweetened shredded coconut

Directions

1.  Heat oven to 375°F with rack in the center position. Grease two 8-inch round cake pans with butter and line with parchment; set aside. Combine egg yolks with ⅓ cup brown sugar in a medium bowl and beat on high speed 2-3 minutes until very thick and pale in color. Fold in shredded carrot, pineapple and vanilla extract; set aside.
2. Pulse walnut pieces in a food processor until finely ground. Add cornstarch, baking soda, salt and spices; pulse to combine and set aside.
3. Beat egg whites and cream of tartar in a large bowl until foamy. Slowly whisk in ½ cup sugar and beat whites until stiff and glossy. Fold walnut mixture gently into whites, then fold blended whites gently into carrot mixture. Spread mixture evenly in prepared pans and bake 20–25 minutes until cakes are lightly browned and have pulled away slightly from the sides of the pans. Allow cakes to cool 30–45 minutes in the pans. Run a knife around the edges of cakes to loosen from pan, remove parchment and invert onto a wire rack.
4. Beat cream cheese and butter in a medium bowl until well-blended. Slowly beat in confectioner's sugar and vanilla. Place one cake round on stand or serving dish and spread ¾ cup of frosting evenly over surface, leaving a ½-inch border around edges. Sprinkle with ¾ cup of coconut and press lightly into the filling to set. Top with second layer, using remaining frosting to cover surface and sides of cake. Press remaining coconut evenly around sides and over top of cake. Cover and chill until ready to serve.

Happy baking!

Sweet and Savory Special Treat!

Happy Friday everyone! Last night's dinner was a mish mosh of delicious recipes, but the sweet and savory bread was one I just had to share! The author recommends this as an appetizer bread, cut into triangles, but my husband and I were just as happy having it with dinner, still warm from the oven. YUM. I hope you enjoy this one as much as we did.

Savory Olive Oil Bread With Figs and Hazelnuts


Martha Rose Shulman, adapted from Cooking on Rue Tatin

Ingredients

• 60 grams (1/2 cup) hazelnuts
• 125 grams (approximately 1 cup) whole wheat flour
• 80 grams (approximately 1/2 cup plus 2 tablespoons) unbleached all-purpose flour
• 12 grams (1 tablespoon) baking powder
• 15 grams (1 tablespoon) sugar
• 8 grams (1 teaspoon) salt
• 1 gram (1/4 teaspoon) ground black pepper
• 2 grams (1/2 teaspoon) fennel seeds, crushed or coarsely ground in a spice mill
• 4 eggs
• 100 grams (1/2 cup) extra virgin olive oil
• 75 grams (1/4 cup) milk
• 2 to 3 teaspoons finely chopped orange zest (optional)
• 210 grams (7 ounces) dried figs, stemmed and coarsely chopped

Directions

1.  Preheat the oven to 300 degrees. Place the hazelnuts on a baking sheet and toast for 20 to 35 minutes, until lightly browned. Remove from the oven and pour the hazelnuts onto a clean dishtowel. Fold over the dishtowel and rub the hazelnuts to loosen and remove the skins. Allow to cool completely.
2. Place the skinned hazelnuts in a pastry bag or plastic bag and roll over them with a rolling pin, just to break the nuts in half. Set aside. Turn the oven up to 400 degrees. Oil or butter an 8 1/2 x 4 1/2 (or 8 x 4)-inch bread pan. Line with parchment, oil or butter the parchment, and dust lightly with flour.
3. Sift together the flours, baking powder, sugar, salt and pepper. Stir in the fennel seeds.
4. In a large bowl or in the bowl of an electric mixer whisk the eggs until frothy. Whisk in the olive oil and the milk. Add the optional orange zest. Whisk in the flour mixture and beat just until incorporated. Fold in the hazelnuts and chopped figs.
5. Scrape the batter into the bread pan. Place in the oven and bake 40 to 45 minutes, until golden and a tester comes out clean. Remove from the oven and turn out onto a rack. Remove the parchment after 5 minutes and allow to cool completely. To serve, cut in thin slices and cut the slices in half on the diagonal, or into quarters.

Yield: One 8-inch loaf, about 20 slices
Advance preparation: This will keep for a couple of days if well wrapped and freezes well.

Why Choose Between Cake and Cookie?

It's Wednesday night, the soup has been served, the belly warmed, and the computer lights are glowing. We know what that means - sweet, sweet recipes! Tonight's question: do you have to choose between eating cake or a cookie? NO! Choose a cakey cookie (they're delicious)! You get the easy grab and go option of a cookie, but the soft and delicate texture of a cake. These recipes give you the best of both worlds!

Chocolate Brownie Cookies
Alison Roman

Ingredients

• 3 cups gluten-free powdered sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon kosher salt
• 2 large egg whites
• 1 large egg
• 4 ounces bittersweet chocolate, chopped
• 3 tablespoons cacao nibs

Directions

1. Place racks in lower and upper thirds of oven; preheat to 350°F. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2" apart.
2. Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.
3. Transfer baking sheets to wire racks and let cookies cool on pan (they'll firm up).

DO AHEAD: Cookies can be baked 3 days ahead. Store airtight at room temperature.

Cakey Chocolate Chip Cookies

Food Network Kitchens

Ingredients

• 3 3/4 cups cake flour
• 2 tablespoons cornstarch
• 1 teaspoon kosher salt
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 sticks cold unsalted butter, cubed
• 1/4 cups packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 1/2 cups semisweet chocolate chips

Directions

1. Whisk the flour, cornstarch, salt, baking powder and baking soda in a large bowl.
2. Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until combined but still slightly lumpy (use the paddle attachment for a stand mixer). The biggest lumps should be about the size of small peas; do not overbeat. Beat in the eggs one at a time. Reduce the mixer speed to low; add the flour mixture in batches and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 2 hours or preferably overnight.
3. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Drop 2 1/2-inch scoops of dough onto the prepared baking sheets, about 2 inches apart. Bake until the cookies are barely golden around the edges, about 20 minutes, rotating the baking sheets halfway through. Turn off the oven but keep the cookies inside for 5 more minutes to set. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely.

Mini Black-and-White Cookies

Gourmet, December 2005

Ingredients

For cookies

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup well-shaken buttermilk
• 1/2 teaspoon vanilla
• 7 tablespoons unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg

For icings

• 2 3/4 cups confectioners sugar
• 2 tablespoons light corn syrup
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon vanilla
• 4 to 6 tablespoons water
• 1/4 cup unsweetened Dutch-process cocoa powder

Directions

Make cookies:

1. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 large baking sheets.
2. Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
3. Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Reduce speed to low and add flour mixture and buttermilk mixture alternately in batches, beginning and ending with flour mixture, and mixing just until smooth.
4. Drop rounded teaspoons of batter 1 inch apart onto baking sheets. Bake, switching position of sheets halfway through baking, until tops are puffed, edges are pale golden, and cookies spring back when touched, 6 to 8 minutes total. Transfer to a rack to cool.

Make icings while cookies cool:

1. Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 2 tablespoons water in a small bowl until smooth. If icing is not easily spreadable, add more water, 1/2 teaspoon at a time. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as vanilla icing. Cover surface with a dampened paper towel, then cover bowl with plastic wrap.

Ice cookies:

1. With offset spatula, spread white icing over half of flat side of each cookie. Starting with cookies you iced first, spread chocolate icing over other half.

Notes: Once icing is dry, cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 4 days.

Happy baking!

Football Countdown!

Happy Monday! We're at the beginning of Superbowl week here in the tri-state area, and New York City and NJ are gearing up from an awesome game. Are you ready? Are your desserts planned? Make it easy on yourself and keep it simple; pile on the finger foods for your guests or your family and spend less time in the kitchen and more in front of the TV. Here are a few more Superbowl recipes that are easy, fun, and festive. (More importantly, they can all be made ahead of time! So crack open that beer early on Sunday and enjoy your day!)

Salted Fudge Brownies

Kate Krader

Ingredients

• 1 1/2 sticks unsalted butter
• 2 ounces unsweetened chocolate, finely chopped
• 1/4 cup plus 2 tablespoons unsweetened cocoa
• 2 cups sugar
• 3 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon Maldon sea salt

Directions

1. Preheat the oven to 350°. Line a 9-inch square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil.
2. In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat. Whisking them in one at a time until thoroughly incorporated, add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter.
3. Bake the fudge brownies in the center of the oven for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour. Lift the brownies from the pan and peel off the foil. Cut the brownies into 16 squares. Serve at room temperature.

MAKE AHEAD The salted fudge brownies can be refrigerated for up to 3 days, and frozen for up to 1 month.

Chocolate Chocolate Chip Cookies

Gourmet Feb 1999

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tablespoons unsweetened Dutch-process cocoa powder
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 pound fine-quality bittersweet chocolate (not unsweetened)
• 1 stick (1/2 cup) unsalted butter
• 1/2 cup sugar
• 3 large eggs

Directions

1. Preheat oven to 350°F. and line a large baking sheet with parchment paper.
2. Into a bowl sift together flour, cocoa and baking powders, and salt. Coarsely chop chocolate. In a double boiler or a large metal bowl set over a saucepan of barely simmering water melt butter with three fourths chocolate, stirring until smooth.
3. Remove chocolate mixture from heat and stir in sugar. Stir in eggs 1 at a time until combined well and stir in flour mixture until just combined. Chill dough, covered, at least 10 minutes and up to 1 hour.
4. Drop rounded tablespoon measures of dough about 1‚ inches apart onto baking sheet and stud each cookie with a few pieces remaining chocolate. Bake in middle of oven 10 minutes, or until just set. Cool cookies on sheet on rack 5 minutes and transfer with a spatula to rack to cool completely. Make more cookies with remaining dough in same manner. Cookies may be kept in an airtight container at room temperature 3 days.

Peanut Butter Football Cookie

Food Network Kitchens

Ingredients

Cookie

• Nonstick cooking spray
• 1/2 cup old-fashioned oats
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 stick unsalted butter, softened
• 1 cup plus 2 teaspoons granulated sugar
• 1 large egg
• 1 cup smooth peanut butter
• 2 teaspoons pure vanilla extract

Frosting

• 1 stick unsalted butter
• 1 cup confectioners' sugar
• 1 tablespoons milk
• 1 teaspoon pure vanilla extract
• Pinch fine salt

Directions

1. For the cookie: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray.
2. Pulse the oats in a food processor or mini chopper until finely ground. Whisk the ground oats, flour, baking soda and salt in a medium bowl.
3. Mix the butter and 1 cup of the granulated sugar on medium-high speed until light and fluffy, using either a hand mixer with a large bowl or a stand mixer with the paddle attachment, about 4 minutes. Add the egg and beat until well incorporated. Beat in the peanut butter and vanilla until smooth and creamy, about 2 minutes. With the mixer on low, gradually add the flour mixture until the dough is well combined.
4. Scrape the dough onto the prepared baking sheet. Using your hands, flatten and form the dough into a football shape, about 1/2 inch thick. Sprinkle the remaining 2 teaspoons sugar over the surface. Bake until the cookie is light golden brown and set, 20 to 25 minutes. Allow to cool completely, about 15 minutes.
5. For the frosting: Beat the butter until creamy on medium speed in a medium bowl. Add the confectioners' sugar, milk, vanilla and salt. Beat until thick and creamy. Spoon the frosting into a quart-size zippered bag. Snip a small piece from the corner and pipe to create football laces or any other desired decorations.

Happy baking!

Cornbread Croutons on My Salad!

It's Thursday, bitter cold, and my belly is far too full with delicious desserts. What's a girl to do? Eat a fabulously filling salad, of course! This particular gem is pretty great because it includes one of my favorite breads (cornbread!) and toasts it into croutons. Super yum. Let's get right too it!


Black-Eyed Pea and Watercress Salad with Corn Bread Croutons
Sean Brock

Ingredients
Cornbread

• 4 ounces bacon, finely chopped
• 2 to 3 tablespoons canola oil, plus more for greasing
• 2 cups medium-grind yellow cornmeal
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cups buttermilk
• 2 large eggs, lightly beaten

Vinaigrette

• 1/3 cup extra-virgin olive oil
• 1/4 cup apple cider vinegar
• 1/4 cup chopped parsley
• 1/4 teaspoon Aleppo pepper
• Pinch of sugar
• Kosher salt

Black-Eyed Peas

• 1 tablespoon canola oil
• 2 ounces bacon, cut into 1/4 -inch-dice
• 2 1/4 cups dried black-eyed peas (15 ounces)
• 2 quarts chicken stock or low-sodium broth
• 5 thyme sprigs
• 1 bay leaf
• 2 tablespoons unsalted butter, melted
• 2 tablespoons fresh lemon juice
• 1 tablespoon hot sauce
• 1 bunch watercress (6 ounces), tough stems discarded
• Kosher salt
• Freshly ground white pepper

Directions
MAKE THE CORN BREAD 

1. Preheat the oven to 450°. Heat a 9-inch cast-iron skillet in the oven for at least 10 minutes.
2. In a large nonstick skillet, cook the bacon over moderately low heat, stirring frequently, until crisp and the fat has rendered, 7 to 8 minutes. Transfer the bacon to paper towels to drain. Scrape the bacon fat into a small measuring cup and stir in enough canola oil to make 5 tablespoons total.
3. In a large bowl, whisk the cornmeal with the salt, baking powder, baking soda and bacon. In a medium bowl, whisk the buttermilk with the eggs and bacon oil. Stir the wet ingredients into the cornmeal mixture.
4. Grease the hot cast-iron skillet with canola oil. Add the corn bread batter, spreading it evenly. Bake for about 20 minutes, until the corn bread is golden and a toothpick inserted in the center comes out clean. Transfer to a rack and let cool slightly, then unmold the corn bread and let cool completely. Cut half of the corn bread into 1/2-inch cubes; reserve the rest for another use.

MEANWHILE, MAKE THE VINAIGRETTE

1. In a small bowl, whisk together all of the ingredients and season with salt. Let stand at room temperature for 1 hour.

PREPARE THE BLACK-EYED PEAS 

1. In a large pot, heat the canola oil. Add the bacon and cook over moderate heat for 3 minutes, stirring occasionally. Add the peas, stock, thyme and bay leaf and bring to a boil. Cover and cook over low heat until the peas are tender, about 45 minutes. Drain the peas and discard the thyme sprigs and bay leaf; reserve the cooking liquid for another use.
2. Transfer the peas to a large bowl and stir in the butter, lemon juice and hot sauce. Season with some of the vinaigrette. Add the watercress, season with salt and white pepper and toss. Transfer the salad to plates and garnish with the corn bread croutons. Serve the extra vinaigrette on the side.

MAKE AHEAD The cooked black-eyed peas can be refrigerated for up to 3 days. The corn bread can be stored at room temperature for up to 2 days.

Lizzy Bee's Notes:

Make it faster: Use a 15 oz can of your favorite bean - I used white beans.

Make it veggie-friendly: Ignore the cornbread recipe and just make your favorite cornbread! For the meat-eater, sprinkle crispy bacon on top. They'll still go wild!

Can't find watercress? Use spinach. It's the deep green veggie that is best for your body and really fills you up!

Countdown to the Superbowl!

Lemon poppy seed pound cake in the
foreground, pound cake in the back!

Happy Wednesday everyone! We're over a week 'til the Superbowl, but as you can imagine the NYC tri-state is all abuzz. To get you ready, I've got a few finger-friendly party desserts that'll cater to the crowd. One easy idea? Bake your favorite pound cake (or buy Sara Lee if you're busy), top with ice cream, and no one will mind using a spoon! Not enough? Check out some of these great ideas...



Chocolate Marshmallow Sandwiches
Todd English

Ingredients
Cookies

• 3 1/2 cups all-purpose flour
• 1 1/4 cups whole wheat flour
• 1 1/2 teaspoons salt
• 3/4 teaspoon baking soda
• 2 1/2 sticks (10 ounces) unsalted butter, softened
• 2/3 cup confectioners' sugar
• 1/3 cup granulated sugar
• 1 large egg, beaten
• 1/4 cup honey
• 1 tablespoon heavy cream

Filling and Topping

• 1 3/4 cups warm water
• 3 envelopes unflavored powdered gelatin
• 3 cups sugar
• 1 1/2 cups light corn syrup
• 6 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 3 ounces unsweetened chocolate—coarsely chopped, melted and cooled
• 1 tablespoon pure vanilla extract
• Cornstarch
• 1 pound milk chocolate—coarsely chopped, melted and cooled slightly
• 3 ounces white chocolate—coarsely chopped, melted and cooled slightly
• 3 ounces semisweet chocolate—coarsely chopped, melted and cooled slightly

Directions

1. In a large bowl, combine the all-purpose flour, whole wheat flour, salt and baking soda. In a standing mixer fitted with the paddle, beat the butter with the confectioners' sugar and granulated sugar until light and fluffy. Beat in the egg, followed by the honey and cream. Gradually beat in the flour mixture until a dry dough forms. Pat the dough into 2 disks, wrap them in plastic and refrigerate until chilled, about 30 minutes.
2. Preheat the oven to 350°. On a lightly floured work surface, roll out 1 disk of dough 1/4 inch thick. Using a 3-inch round biscuit cutter, cut out 20 rounds. Place the rounds on 2 large cookie sheets and bake for 8 minutes. Turn the cookies over and bake for about 5 minutes longer, or until lightly browned. Transfer the cookies to a rack to cool. Repeat with the second disk of dough.
3. Pour 3/4 cup of the water into a small saucepan and sprinkle the gelatin evenly over the surface. Let stand until the gelatin softens, then heat the water over moderate heat just until the gelatin dissolves completely. Keep warm.
4. Meanwhile, in a medium saucepan, combine 2 1/2 cups of the sugar with the corn syrup and the remaining 1 cup of water and bring to a boil, stirring until the sugar dissolves. Reduce the heat to moderate and simmer until the syrup reaches 240° on a candy thermometer, about 20 minutes. Carefully stir in the warm gelatin mixture.
5. In a standing mixer fitted with the whisk, beat the egg whites with the cream of tartar and salt until soft peaks form. With the machine on, gradually add the remaining 1/2 cup of sugar and beat until stiff peaks form. Beating constantly, slowly pour the hot sugar syrup down the side of the bowl and beat the meringue until it is thick and almost cool, about 8 minutes.
6. Meanwhile, lightly oil a 12-by-18-inch rimmed baking sheet or jelly-roll pan. When the meringue is almost cool, beat in the melted unsweetened chocolate and vanilla. Pour the marshmallow filling into the prepared pan and smooth the surface with a large offset spatula. Let the marshmallow firm up at room temperature, at least 4 hours or overnight.
7. Dip a 3-inch round biscuit cutter in cornstarch and cut out 20 marshmallow rounds as close together as possible. Arrange half of the cookies, face down, on a work surface. Spoon a scant teaspoon of the milk chocolate in the center of each cookie and set a marshmallow round on top. Spoon another scant teaspoon of the milk chocolate in the center of each marshmallow and cover with the remaining cookies, face up. Refrigerate the cookies until the chocolate hardens, about 5 minutes.
8. Line 2 large baking sheets with wax paper. Dip the top of each sandwich into the milk chocolate, letting any excess drip back into the bowl. Set the sandwiches on the baking sheet, chocolate side down. Spread the remaining milk chocolate over the sandwiches, coating them completely. Using a small spoon, drizzle the white and semisweet chocolates over the sandwiches and refrigerate until set.

MAKE AHEAD The sandwiches can be stored in an airtight container for 3 days.

Gooey Chocolate-Chip Sandwich Bars

Sally Sampson

Ingredients

• 2 cups semisweet chocolate chips
• One 14-ounce can sweetened condensed milk
• 2 teaspoons pure vanilla extract
• Dried Cranberry and Chocolate Cookie dough (see below)

Directions

1. Preheat the oven to 350°. Lightly butter a 9-by-13-inch baking dish. Line the dish with parchment paper, leaving 1 inch of overhang on the long sides.
2. In a small saucepan, melt the chocolate chips in the sweetened condensed milk over low heat, stirring constantly, until smooth and thickened, 3 to 5 minutes. Remove from the heat. Stir in the vanilla and let cool to room temperature.
3. Press half of the cookie dough into the prepared baking dish. Pour the cooled chocolate mixture over the dough and spread evenly. Top with small dollops of the remaining cookie dough; don't worry if the dollops don't completely cover the chocolate mixture. Bake for 20 to 25 minutes, until the top is lightly browned. Let cool completely before cutting into bars.

MAKE AHEAD The bars can be stored in an airtight container for up to 4 days. 

NOTES The cranberries can be omitted from the cookie dough if desired.

Dried Cranberry and Chocolate Cookie Dough

Sally Sampson

Ingredients

• 2 cups all-purpose flour
• 1 cup quick-cooking or old-fashioned rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 1/2 sticks unsalted butter (10 ounces), at room temperature
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 tablespoon pure vanilla extract
• 1 1/2 cups semisweet or white chocolate chips
• 1 1/2 cups dried cranberries

Directions

In a medium bowl, mix the flour with the oats, baking powder, baking soda and salt. In a standing mixer fitted with the paddle, beat the butter and both sugars at medium speed until creamy. Add the egg followed by the egg yolk and vanilla, beating well between additions and scraping down the side of the bowl as necessary. Beat in the dry ingredients, then add the chocolate chips and cranberries and beat until incorporated.

Homemade Yodels

Sue McCown

Ingredients

• 5 large eggs, separated
• 3/4 teaspoon cream of tartar
• 1 1/4 cups confectioners' sugar
• 1/4 cup all-purpose flour
• 3 tablespoons unsweetened cocoa, plus more for dusting
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup plus 2 tablespoons granulated sugar
• 1 1/4 cups plus 2 tablespoons heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons sour cream
• Pinch of salt
• 12 ounces bittersweet or semisweet chocolate, chopped
• 1/4 cup vegetable oil

Directions

1. Preheat the oven to 325°. Lightly butter two 10 1/2-by-15 1/2-inch jelly roll pans and line the bottoms with parchment paper. Butter the paper. Dust the pans with flour, tapping out any excess.
2. In a large bowl, using an electric mixer, beat the egg whites with 1/2 teaspoon of the cream of tartar at high speed until soft peaks form. Add 1/2 cup of the confectioners' sugar and beat at high speed until stiff and glossy.
3. In another large bowl, beat the egg yolks until pale, about 2 minutes. Add the flour, 3 tablespoons of cocoa, 1/2 cup of the confectioners' sugar and 1 teaspoon of the vanilla and beat at low speed until combined. Beat in one fourth of the egg whites, then fold in the remaining whites until no streaks remain. Pour the batter into the prepared pans and spread in a thin, even layer. Bake the cakes for 6 minutes, until firm and slightly puffed. Transfer the pans to a rack and let cool for 5 minutes.
4. Run the tip of a knife around the edge of the cakes. Dust the cakes with cocoa and cover each one with a sheet of wax paper slightly larger than the pan. Invert the cakes onto the wax paper and remove the pans. Cover the cakes with plastic wrap to keep moist.
5. In a small bowl, combine 2 tablespoons of very hot water with 2 tablespoons of the granulated sugar and stir until the sugar is dissolved. Let the sugar syrup cool to room temperature.
6. In a small saucepan, combine the remaining 1/2 cup of granulated sugar and 1/4 teaspoon of cream of tartar with 3 tablespoons of water and cook over moderately high heat, washing down the sides of the pan with a wet pastry brush and gently swirling the pan, until a deep amber caramel forms, about 6 minutes. Remove from the heat. Add 1/4 cup plus 2 tablespoons of the heavy cream and the butter and stir just until combined. Cook over high heat for 1 minute. Transfer the caramel sauce to a heatproof bowl and let cool completely.
7. In a large bowl, using an electric mixer, combine the remaining 1 cup of heavy cream with 1/4 cup of the confectioners' sugar and 1/2 teaspoon of the vanilla. Beat in the sour cream and salt, then beat until firm peaks form. Fold in the cooled caramel sauce and refrigerate.
8. Peel the parchment paper off both cakes and brush the surfaces with the sugar syrup. Spread the caramel cream over each cake in a thin even layer. Working with the long side nearest you, roll up each cake, using the wax paper to help you form a tight roll. Wrap the rolls in the wax paper, transfer to a baking sheet and freeze until very firm, about 2 hours.
9. Melt the chopped chocolate in a medium microwave-safe bowl. Whisk in the oil. Let the glaze cool slightly. Line a baking sheet with wax paper. Unwrap the rolls and cut each one into 5 pieces. Working quickly, dip both ends of each roll into the chocolate glaze, then dip the tops and bottoms, letting any excess glaze drip back into the bowl. Place the rolls on the prepared baking sheet and refrigerate just until the glaze is completely set. Serve the yodels cold or at room temperature.

MAKE AHEAD The chilled yodels can be individually wrapped in plastic and refrigerated for up to 4 days or frozen for up to 2 weeks.

Happy baking!