OH MY CHOCOLATE CHIP COOKIE DOUGH BALLS!!

The original recipe I found on Joy the Baker's Blog, but I decided to change it a little since I have a huge sweet tooth. These suckers are AWESOME!!! I made a bunch of little ones and brought them to a Crossing Choir rehearsal, they went every fast.

Chocolate Chip Cookie Dough Balls

1 stick (1/2 cup or 4 ounces) unsalted butter at room temperature
1 cup plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda (i know we’re not baking them, it’s for flavor)
3/4 teaspoons salt
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup Greek yogurt
1 cup mini semi sweet chocolate chips
1/2 cup chopped pecans
1 1/2 cups semi sweet chocolate chips, melted for dipping

In the bowl of a stand mixer fit with a paddle attachment (or with a large bowl and a wooden spoon) cream butter and sugars until light and fluffy, about three minutes in the machine. Beat in yogurt or applesauce or peanut butter along with the vanilla extract and stir to combine.

Whisk together the flour, baking soda and salt. Add all at once to the butter and sugar mixture and stir until incorporated. Fold in chocolate chips and pecans.

Scoop small teaspoons scoops onto a waxed paper lined cookie sheet. Spear each dough ball with a cute toothpicks. Place in the freezer overnight or until frozen, at least three hours.

When ready to dip the balls, melt chocolate chips in a small saucepan over a low flame or in the microwave. Remove balls from the freezer and dip into warm chocolate. Return to the lined cookie sheet and return to the freezer to harden. Serve cold from the freezer.

Do you know about this muffin man?

I needed a snack for the rest of the week and our trip to DC and VA this weekend. So I decided to make these delicious muffins. I used a basic recipe I had found, but changed a few things to my taste. I love this muffin it is sweet yet nutty and very satisfying.

Wheat Germ and Banana Muffins
1 1/2 cups all-purpose flour
3/4 cups sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
1/2 cup wheat germ
1/4 cup flax seed
1 1/2 cups mashed ripe bananas (about 3)
1/2 cup milk
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 chocolate chips

Preheat oven to 400°F. Line 16 muffin cups with foil muffin papers.

1) Sift first 4 ingredients into medium bowl. Mix in wheat germ.

2) Combine bananas, milk, eggs, oil and vanilla extract in large bowl and whisk to blend.

3) Mix in dry ingredients. Spoon batter into prepared muffin cups, dividing equally.

4) Bake muffins until tops are golden brown and tester inserted into center comes out clean, about 25 minutes.

Turkish-Style Lamb Pizza

A few weeks ago Jason and I spent one of my evenings off at the bookstore. I found the America's Test Kitchen's different magazines. In these magazines I found a bunch of recipes that seemed really great. Well this week was the first time I was able to actually cook dinner (my schedule has been so crazy this year), I chose to start with Turkish-Style Lamb Pizza. Boy is was great!! I bit spicy, but Jason love spice, so this was great for him. I only used half of the meat, but all of the other quantities. I also went with whole wheat lavash.

2 Tablespoons extra virgin olive oil
2 (11x8 inch) Lavash bread
1 lb ground lamb (I used 1/2lb)
1 onion, chopped (I used a candy onion), chopped fine
2 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes
1 Tablespoon tomato paste
1 (14.5 oz) can diced tomatoes (I used petite diced Jason does not like chunks)
salt and pepper
1 cup crumbled feta cheese
1/4 cup pine nuts (I omitted)

1) Adjust oven rack to middle position and heat oven to 475 degrees Brush oil over both sides of each lavash. Transfer lavash to baking sheet and bake until golden, about 5 minutes.

2) Meanwhile cook lamb in large nonstick skillet over medium-high heat until no longer pink, about 5 minutes. Drain lamb and remove from skillet, leaving 2 Tablespoons rendered fat in skillet. Add onion and cook until softened, about 5 minutes. Add garlic, cinnamon, pepper flake, and tomato paste and cook until fragrant, about 30 seconds. Add diced tomatoes and return lamb to skillet. Cook mixture until liquid evaporated, about 2 minutes. Season with salt and pepper to taste.

3) Spread lamb mixture on each toasted lavash. Sprinkle with cheese and pine nuts. Bake until cheese is warmed through, about 5 minutes. Serve.

TACOS AL PASTOR!

Do you have an extra 3 lbs. of pork loin in your freezer? I did. Not anymore. It just turned into heaven.

Veronica and I spent many Sundays last summer visiting the Headhouse Square Farmer's Market. It's a nice farmer's market, but honestly, we were there for the tacos. Each week there were a team of people there from Los Taquitos de Puebla, usually making four different main items... but most people get the Tacos al pastor. They're CRAZY GOOD! They also have a restaurant on 9th street (walkable from our house) which we visited earlier this spring before the farmer's market reopened... because we just couldn't wait any longer. The market reopened for the summer a few weeks ago, but to our surprise and dismay, NO TACOS! I went online the next day and emailed the contact person to the farmer's market and was relieved to find out that they'd be back... they had just missed a deadline with the health department and needed to get another clearance before they could return. Phew!

Well, in the interim... about the time we made the drip down 9th street to the restaurant, I decided that I should attempt these tacos. I found a recipe and kept it in my inbox until I found an opportunity. Today. Veronica and I decided that we'd take advantage of a few of my days off by doing some more painting in our house. When we talked about painting the kitchen and I realized that there were two 1 1/2 lb. pieces of pork loin in our freezer, I gradually came to realize that today would be a great day for the attempt. No stove or microwave required. Just a bit of counter space (we used our stovetop as counter space) and a hot grill (despite a bit of a drizzly-mist).

These are NOT as good as the tacos at the market, but they are AMAZING! Seriously, rediculously delicious! I kind of want another one right now, but I'm full. I'm considering bulemia for these tacos. Not really. Maybe a little.

Here's the recipe: http://www.epicurious.com/recipes/food/views/Tacos-al-Pastor-242132?mbid=ipapp. I marinated the meat for a full day, which I'd recommend. Holy cow! Just the SMELL of this marinade may set you over the moon. You KNOW they're going to be great when you whirr it all up in the blender, take off the lid and inhale. Y-U-M!

One or two notes: I bought a packet of dried guajillo chiles and used our spice grinder (retired coffee grinder) to make them into powder. It worked simply and perfectly.

This marinade is AWESOME and could be used by itself on pork. I'm already considering it for ribs next time... but then, why not make tacos.

The weakest link of these was the tortillas. I picked up some corn tortillas from Whole Foods, but next time I might try making my own. I know that my sister has done it. (In fact, Melissa, if you're reading this and if you decided that vegitarianism isn't your thing anymore, Veronica and I have already discussed making them for you if you'll make the tortillas). :)

Oh, we skipped the raw onions. Neither Veronica not I are huge fans of raw onion, but they put them on at the market and I think I'd consider them for next time. They do add a nice bit of freshness and a tiny bit of bite.

We used Frontera Grill chipotle salsa which I'd highly recommend... for this recipe for for general use as well.

Enjoy these! They're the perfect balance of spicy (the chiles) and sweet (the pineapple) and sour (the lime). We've got leftovers in our fridge. I can't wait for dinner tomorrow night!

Snack Time at Philadelphia Singers

Philadelphia Singers are in rehearsal week for our concert Saturday. So I thought it would be nice to bring a snack for break, good for moral and good for our tummies!!! I wanted to make these for last weekend's party, but ran out of frig space!

Peanut Butter-Granola Balls
Makes 24

1/3 cup honey
1/4 natural peanut butter
2 tablespoons unsalted butter
1 cup crisp rice cereal
1 cup old-fashioned rolled oats
1/4 cup dried fruit
1/4 mini chocolate chips (I added this)

1. In a small saucepan over medium, heat honey, peanut putter, and butter. Stir until loosened and smooth, 1-2 minutes. Remove from heat; stir in cereal, oats, dried fruit, and chocolate chips.

2. Drop mixture by the tablespoon into mini paper cupcake or candy liners. Place on a rimmed baking sheet, and refrigerate until set, about 15 minutes. To store, refrigerate in an airtight container up to a week.

Turkey Pot Pie

Well it is a week after Thanksgiving and I still have some smoked turkey. I have been craving pot pie (the kind with puff pastry crust), looked around and found this one.....it is great!!!! I used celery instead of green beans, and made one big pie instead of individual ones. You should try this, it is delicious.

Makes 4 servings

5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
(3 stalks of celery chopped)
4 teaspoons chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 tablespoon crème fraîche
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to medium high and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.

Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.
Test-Kitchen Tip: You can also make one large pot pie. Place the filling in a 9-inch-diameter deep-dish pie dish. Set the 12-inch pastry square over the filling, then fold down the edges onto the rim. Baking time will still be about 22 minutes.

Note: The sauce is runny after making the recipe I saw the comments and many people used potatoes in the pie which helped thicken the sauce. Others added equal parts butter and flour to help thicken (about 1 tablespoon of each).