Merry Christmas from the Christisons! A few words for the front of the book: Merry Christmas, and thank you for accepting our incredibly thoughtful gift. I detest the concept of comparing the values of traded gifts, especially during this most sacred holiday. But let’s face it, you really owe us one. As a token of your gratitude, read on… We really did put some effort into this book. And by “we,” it’s understood that we mean Pam and Mattie. Still, this text honestly represents how the Christisons dine—or rather, how we like to dine best. Hmm…this is the sort of paragraph that places the less frequently cooking spouse in hot water. Let me just state for the record that ALL the meals fashioned from my patient wife’s labor are my favorite, but many in this text are my favorite favorite. Maybe not my favorit-est favorite favorites, but these are all the favorites that don’t include expensive ingredients, highbrow foreign names, or require excessive table manners. (You’ll notice Jelloed beets didn’t make the cut.) It is sincerely our hope that you will consider these recipes and find a few that your family will enjoy as much as ours. Let us know which meals succeed at your table—and who (by name) is incorrect and fails to rate your efforts with a star. - Matt
It’s a little funny to be making a cookbook when, let’s face it, I don’t love to cook. But I do highly value having a family dinner together every night. And if I’m going to go to the trouble of cooking, I want it to turn out good! Nothing frustrates me like spending time cooking and having a mediocre dish that even Matt and I don’t like. (It doesn’t bother me as much if they kids don’t like it, but the meal is actually GOOD, which they would understand if they only had more discerning palates.) When we decided to make this cookbook we got out all our recipes and Mattie forced everyone to go through and rate their favorites. Only the top favorites for our family (or most of it anyway) were considered. Then we started cooking, photographing, and rating. Everyone pitched in. (You may be able to tell who typed up which recipe as you read it.) We learned that this is really a year-long project, and as we look through our recipes now we still see so many really great dishes that we didn’t include! But these are a good representation of our lives this year. You may notice a lot of slow cooker recipes - this is because we tend to be gone on weeknights until 7:15pm, which is not enough time to cook a meal before bed. We eat a lot of slow cooker meals because of this, and I know it can be a challenge to find recipes that don’t taste kind of like mush, so we thought they might be good to include in case you have busy lives also. We were also super amused to find so many chicken recipes included. It just worked out that way! We don’t really eat so much chicken, but we must really like the recipes that we do eat. With love - Pam
Soups, Salads and Sides
Chicken Tortilla Soup 1 tablespoon vegetable oil 1 onion, minced 1 tablespoon chili powder 2 garlic cloves, minced 8 cups chicken broth 1 pound boneless skinless chicken chests 2 tablespoons fresh lime juice 5 ounces tortilla chips, crushed into large pieces 3 plum tomatoes, cored, seeded, and chopped 2 ripe avocados, pitted and cut into 1/2 inch pieces 1/2 cup whole fresh cilantro leaves
1. Heat the oil in a large pot over medium heat until shimmering. Add the onion, chili powder, and garlic. Cook until the onion is softened, about 5 minutes. Stir in the broth and bring to a simmer. Add the chicken and simmer, partially covered, until no longer pink, about 15 minutes.
2. Remove the chicken from the broth and set aside to cool. Continue to simmer the broth for 10 minutes. Meanwhile, shred the chicken into bitesized pieces. (Mom taught me the great trick of using the Kitchenaid to do this - much quicker than shredding using forks.) 3. Remove the broth from the heat and stir in the lime juice. Divide portions of the tortilla chips, shredded chicken, tomatoes, and avocados among individual bowls. Ladle the broth over each bowl and sprinkle with the cilantro leaves. Serve, passing any extra tomatoes, avocados, tortilla chips, and cilantro separately. The kids also like to add shredded cheddar cheese on top, and I discovered that I love cojita cheese, found in the Mexican section of your dairy (maybe).
Ratings Our Family Mom
Dad
Mattie
Your Family Pierce
Zoe
Zoe says: “One of the best things I’ve ever tried!” Dad says: “Needs more spices.” When he makes this he adds some diced chile pepper with the onion in step 1.
Slow Cooker Minestrone that‘s Not Mushy 1 cup dried medium-size white beans, rinsed and picked over. 3 tablespoons extra-virgin olive oil 2 onions, chopped fine 4 carrots, peeled and cut into 1/2” pieces 8 garlic cloves, minced 3 cups water 2 cups loosely packed basil leaves, chopped 1 teaspoon dried oregano 1/4 teaspoon red pepper flakes 2 medium zucchini, quartered lengthwise, seeded and sliced 1/4” thick 1 bunch Swiss chard, stemmed, leaves chopped 1/2 cup small soup pasta, such as orzo, ditalini, small elbows, alphabet letters or stars
1. Cook beans. Bring beans and enough water to cover by 1” to low boil in medium saucepan over high heat. Reduce heat to low and simmer, covered, until beans are just beginning to soften, about 20 minutes. Drain beans and transfer to crock pot. 2. Saute aromatics. Heat 3 tablespoons oil in Dutch oven over medium heat until shimmering. Add onions and carrots and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and cook until pan is nearly dry, 5 to 7 minutes. Stir in broth, water, 1/2 cup basil, oregano, and pepper flakes and bring to boil; transfer to crock pot. Cover and cook on low until beans are tender, 6 to 7 hours (or cook on high 5 to 6 hours). 3. 3. Finish soup. Stir zucchini, chard, and pasta into slow cooker and cook, covered, on high until pasta is tender, 20 to 30 minutes. Stir in remaining basil. Season with salt and pepper. Make ahead: Soup can be made through step 2 and refrigerated for 2 days. To finish, bring to boil in Dutch oven. Stir in zucchini, chard, and pasta; reduce heat to low; and simmer until pasta is tender, about 10 minutes.
Ratings: Our Family Mom
Dad
Mattie
Your Family Pierce
Zoe
Dad: Vegetarian soups are better with sausage.
BLT Salad 3/4 cup mayonnaise 4 (1-inch-thick) slices Italian bread 12 slices thick-cut bacon, chopped 3 tablespoons red wine vinegar 4 cups cherry tomatoes, halved 1 (10-ounce) bag chopped romaine lettuce Salt and pepper
1. Adjust oven rack to middle position and heat oven to 475 degrees. Spread 1/4 cup mayonnaise over both sides of bread slices and transfer to baking sheet. Bake until golden brown, 8 to 10 minutes. Let cool 5 minutes, then cut into 1 inch croutons.
Our Family Dad
3. Whisk remaining mayonnaise and vinegar in large bowl. Add bacon, tomatoes, lettuce, and croutons and toss to combine. Season with salt and pepper. I usually make a different dressing, and also serve it on the side because Pierce hates salad dressing (and I’m not a huge mayo fan).
Ratings: Mom
2. Cook bacon and put on paper towels to absorb extra grease.
Mattie
Your Family Pierce
Zoe
Pierce: “Needs less croutons.” Dad: “Needs more croutons.” He only gives this recipe a star if you use a different dressing (Zoe and I agree).
Chopped Cobb Salad (with Extra Blue Cheese for Pierce) 1 cup crumbled blue cheese (extra for Pierce) 1/4 cup extra-virgin olive oil 2 T red wine vinegar 1/2 lb. bacon (chopped) 2 skinless chicken breasts 3 romaine hearts, chopped 1 pint cherry tomatoes, halved 2 Ripe avocados, prepared and chopped
1. Process half the cheese with the oil and vinegar in a food processor until smooth. (Note: Pierce prefers blue cheese chunks) 2. Fry the bacon in a skillet until crisp—don’t nuke the bacon! Transfer the bacon to paper towels, and pour all but just enough bacon fat from the skillet for the chicken. (let’s be real: use ALL the fat!)
3 hard boiled eggs, peeled and sliced
3. Path the chicken dry with paper towels and season with salt and pepper. Cook the chicken in bacon fat until golden brown and looks as much like bacon as possible. Alternative: substitute chicken for more bacon) 4. That’s pretty much it. Slice the chicken and combine all ingredients sans the blue cheese. Chill and serve cool with step 1’s dressing on the side.
Ratings: Our Family Mom
Dad
Mattie
Your Family Pierce
Zoe
Pierce says: “I do NOT like blue cheese! Delete that or I take back my star!” Dad: “More cob”
Boston Baked Beans (Slow Cooker) 1 pound navy beans, picked over and soaked in cold water for 8-12 hours 1/2 teaspoon baking soda 2 bay leaves 4 ounces salt pork, trimmed 1 medium onion, minced 1/4 cup plus 2 tablespoons molasses 1/4 cup packed dark brown sugar 2 cups boiling water 1 tablespoon Dijon mustard 2 teaspoons cider vinegar Salt and pepper 1. Set slow cooker to high to preheat. Drain beans and transfer to large Dutch oven. Add 8 cups water, baking soda, and bay leaves. Bring to boil over medium-high heat, then use wide spoon to skim off any foam that rises to top. Boil 15 minutes. Drain beans and transfer to slow cooker insert, discarding bay leaves.
2. While beans are cooking in the Dutch oven, score fatty side of salt pork and cut into 2 pieces. Place scored side down in medium nonstick skillet over medium heat and cook until fat is rendered, 8 to 10 minutes. Turn salt pork over, add onion, and cook until lightly browned, about 5 minutes. Transfer to slow cooker insert. Stir 1/4 cup molasses, brown sugar, and boiling water into slow cooker insert. 3. Cover beans with piece of aluminum foil, then cover slow cooker with lid. Set slow cooker to low and cook until beans are tender and creamy, 10 to 12 hours. (Alternatively, cook on high for 5 to 6 hours.) 4. Turn off slow cooker and remove lid and aluminum foil. Stir in remaining 2 tablespoons molasses, mustard, and vinegar and season with salt and pepper to taste. Cover slow cooker with lid and let beans sit until sauce has slightly thickened, 15 to 20 minutes.
Ratings: Our Family Mom
Dad
Mattie
Your Family Pierce
Zoe
Pierce especially loves these beans.
Don’t use dark or blackstrap molasses, which will become bitter tasting in the slow cooker.
Fluffy Whipped Potatoes 4 pounds russet potatoes, peeled and cut into 1� pieces 1 1/2 cups whole milk 8 tablespoons (1 stick) butter, cut into pieces 2 teaspoons salt 1/2 teaspoon pepper
1. Cook potatoes. Place cut potatoes in colander. Rinse under cold water until water runs clear, about 1 minutes. Drain potatoes. Fill Dutch oven with 1 inch water. Bring water to boil. Place steamer basket in Dutch oven and fill with potatoes. Reduce heat to medium and cook, covered, until potatoes are tender, 20-25 minutes. 2. Warm dairy. Heat milk, butter, salt, and pepper in small saucepan over medium-low heat, whisking until smooth, about 3 minutes; cover and keep warm. I also do this in the microwave sometimes. 3. Whip potatoes. Pour contents of Dutch oven into colander and return potatoes to dry pot. Stir over low heat until potatoes are thoroughly dried, about 1 minutes. In bowl of stand mixer fitted with whisk attachment, break potatoes into small pieces on low speed, about 30 seconds. Add milk mixture in steady stream until incorporated. Increase speed to high and whip until potatoes are light and fluffy and no lumps remain, about 2 minutes.
Ratings: Our Family Mom
Dad
Mattie
Your Family Pierce
Zoe
Pierce used to hate all potatoes, especially mashed, but now he likes to make and eat these!
This is how to safely whip mashed potatoes so they are fluffy but not gluey. It’s a little different.
Mattie’s Favorite Green Beans 1 pound of green beans, washed and trimmed 1 tablespoon butter 1 clove garlic, minced Salt and pepper Boil 1” of water in saucepan with steamer basket in it. When water boils, add the green beans and steam until somewhat tender, about 3-4 minutes. Remove steamer basket and pour out water, then add butter to melt in now-empty pot. When melted, add garlic and sauté 30 seconds. Add green beans back into pot and sauté for a couple of minutes, until spotty brown in places and until they are as tender as you like them. Season with salt and pepper.
Ratings: Our Family Mom
Dad
Mattie
Your Family Pierce
Zoe
I can never make enough of these for Mattie - she is never satisfied with the amount in the pot.
Main Dishes Main dishes
Crunchy Buttermilk Baked Chicken 2 cups buttermilk
2. Make coating. Meanwhile, pulse bread and remaining 1/4 cup sour cream ranch seasoning mix in food 1 (1-ounce) envelope ranch seasoning mix processor until finely ground. Bake bread crumbs 1 tablespoon salt on rimmed baking sheet on 3 pounds bone-in chicken pieces, skin and excess middle rack, stirring fat removed - use any combination of white occasionally, until light golden, about 5 minutes. and dark meat. (For even cooking, halve Transfer to shallow dish. breasts crosswise and separate leg quarters into thighs and drumsticks.) 3. Coat chicken. Line rimmed baking sheet with 5 slices hearty white sandwich bread, torn into foil and spray lightly with pieces cooking spray. Remove chicken from bowl (allowing excess brine to drip back into bowl) and dredge in bread crumbs, pressing to adhere. Transfer coated chicken to prepared baking sheet and spray lightly with cooking spray.  Brine chicken. Adjust oven racks to lowest and middle positions and heat oven to 450 4. Bake chicken. Bake on lowest rack until bottom of chicken is golden brown, degrees. Whisk buttermilk, sour cream, 2 about 10 minutes. Move baking sheet to middle rack and reduce oven tablespoons ranch seasoning mix, and salt in temperature to 400 degrees. Bake until chicken is golden brown and white large bowl until salt dissolves. Add chicken and meat registers 160 degrees (or dark meat registers 175 degrees), 20 to 25 toss to coat. Refrigerate, covered, 30 minutes or minutes. up to 1 hour.
Ratings: Our Family Mom
Dad
Mattie
Your Family Pierce
Zoe
Dry Rubbed Steak Steaks: 2 pounds of Costco’s best deal Dry Rub: (enough for a few steaks) 1/2 cup ancho (dried poblano) chile powder 1 tablespoon of the following:
1. Fire up the grill—get it HOT!!!
Kosher salt, black pepper, coriander, cumin, dry mustard, dried oregano
2. Mix all dry rub ingredients together in a gallon zip-lock bag
Paprika to taste (most of the heat comes from the paprika and ancho chilies. Modify as desired)
4. Enclose the steaks in a bag with the dry rub and shake until they are evenly coated
3. Lightly wipe down the steaks with veggie oil
5. Grill the steaks till they are done to perfection—anywhere from 10 seconds to 10 minutes
Ratings Our Family Mom
Dad
Mattie
Your Family Pierce
Zoe
Grilled Chicken Caprese 2 tablespoons chopped fresh basil, plus several whole leaves 1 tablespoon red wine vinegar 2 garlic cloves, minced 3 tablespoons olive oil 6 ounces fresh mozzarella, cut into 1/4� slices, halved, and patted dry 1 1/2 pounds chicken cutlets, trimmed 2 tomatoes, cored and cut into 1/2� slices Marinade: 1 cup oil 1 teaspoon salt 1 teaspoon black pepper 4 crushed cloves of garlic
2. Combine ingredients of marinade in gallon ziplock bag. Marinate chicken for about an hour.
1. Combine chopped basil, vinegar, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Slowly whisk in oil until thoroughly incorporated. Transfer 2 tablespoons vinaigrette to bowl and toss with mozzarella; reserve remaining vinaigrette.
3. Pat chicken dry with paper towels and season with salt and pepper. Grill chicken over hot fire until it’s well browned. Transfer chicken to platter. Top with tomato slices and drizzle with reserved vinaigrette. Cover with even layer of mozzarella and a whole basil leaf and tent loosely with foil. Let rest for 5-10 minutes.
Ratings: Our Family Mom
Dad
Mattie
Your Family Pierce
Zoe
Mattie grilled this for us one summer evening, and it was awesome!
Huli Huli Chicken Brine chicken. Combine water and soy sauce in large bowl. Heat oil in large saucepan over medium-high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds, Stir into soy sauce mixture. Add chicken and refrigerate, covered, for at least 1 Glaze: hour or up to 8 hours. 3 (6-ounce) cans pineapple juice Make glaze. Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, and 1/4 cup packed light brown sugar ginger in empty saucepan and bring to boil. Reduce heat to medium and simmer until 1/4 cup soy sauce thick and syrupy (you should have about 1 cup), 20 - 25 minutes. 1/4 cup ketchup Prep grill. Seal wood chips in foil packet and cut vent holes on top. Place on primary 1/4 cup rice vinegar burner and heat all burners on high, covered, until wood chips begin to smoke heavily, 4 garlic cloves, minced about 15 minutes. Turn all burners to medium-low. Scrape and oil cooking grate. 2 tablespoons grated fresh ginger Grill chicken. Remove chicken from brine and pat dry with paper towels. Arrange chicken skin-side up on grill (do not place chicken directly above foil packet). Grill, 2 cups wood chips, soaked for 15 minutes covered, until chicken is well browned on bottom and meat registers 120 degrees, 25 to 30 minutes. Flip chicken skin-side down and continue to grill, covered, until skin is well browned and crisp and thigh meat registers 170 to 175 degrees, 20 to 25 minutes longer (less if chicken is in smaller pieces). Transfer chicken to platter, brush with half of glaze, and let rest 5 minutes. Serve, passing remaining glaze at table. Ratings: Chicken: 2 quarts water 2 cups soy sauce 1 tablespoon vegetable oil 12 garlic cloves, minced 3 tablespoons grated fresh ginger 4 split chicken halves, about 8 pounds total (or chicken pieces)
Mom
Dad
Our Family Mattie Pierce
Your Family Zoe
So good for a summer picnic or dinner!
King Ranch Casserole 10 6-inch corn tortillas Vegetable oil spray 1/2 teaspoon granulated garlic 1/2 teaspoon chili powder Salt and pepper 2 teaspoons canola oil 1 pound onions, chopped fine 2 jalape単o chiles, stemmed, seeded, and minced (if you want it spicy) 2 teaspoons ground cumin 2 10-oz cans diced tomatoes 6 tablespoons all-purpose flour 3 cups low-sodium chicken broth 1 1/2 pounds boneless, skinless chicken breasts, trimmed, halved lengthwise
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees. 2. Divide tortillas between 2 baking sheets and spray both sides with vegetable oil spray. Bake until brown and crisp, 10 to 12 minutes, switching and rotating sheets halfway through baking; cool slightly. 3. Pulse 2 tortillas, garlic, chili powder, and 1/2 teaspoon salt in food processor until coarsely ground, about 12 pulses; set aside. Break remaining 8 tortillas into bite-size pieces. 4. Heat oil in Dutch oven over medium heat until shimmering. Add onions, jalape単os, cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until lightly browned ,about 6 minutes.
6 ounces 1/3 less fat cream cheese, cut into 1/4-inh pieces
5. Add tomatoes and their juice and cook until most of the liquid has evaporated, 5 to 7 minutes.
2 tablespoons minced fresh cilantro
6. Stir in flour and cook for 1 minute. 7. Slowly mix in broth and bring to a boil. Reduce heat to mediumlow and simmer until thickened, about 3 minutes.
8. Add chicken, return to simmer, and cook until no longer pink, about 12 minutes. Remove pot from heat and transfer chicken to plate. 9. Add Colby Jack, Neufchatel, and cilantro to pot and stir until cheese is melted. 10. Once cool enough to handle, shred chicken into bite-size pieces and return to pot. 11. Scatter half of bite-size tortilla pieces in 13 by 9-inch baking dish. Spread half of filling evenly over tortillas. Spread remaining bite-size tortillas over filling, then top with remaining filling. Sprinkle spiced, coarsely ground tortilla mixture over top of casserole. Spray lightly with vegetable oil spray. Bake on upper-middle oven rack until filling in bubbling and topping is brown, 15 to 20 minutes. Let cool for 15 minutes. Serve.
Ratings: Mom
Dad
Our Family Mattie
Your Family Pierce
Zoe
This is the light version of King Ranch Casserole. Maybe the full-fat version is a little tastier, but this one is very good and I don’t feel guilty at all about eating it.
Orange-glazed Chicken 3 tablespoons grated zest plus 1/2 cup juice from 3 to 4 oranges 2 tablespoons sugar 1 teaspoon cornstarch 1/8 teaspoon cayenne pepper 1/4 cup salt (yes, cup is correct) 1 quart water 4 bone-in, skin-on, split chicken breasts (about 3 lbs), ribs removed and halved crosswise 1 tablespoon vegetable oil 1. Whisk orange juice, 1/2 teaspoon orange zest, sugar, cornstarch, and cayenne in medium bowl until no lumps remain; set aside. Process salt and remaining zest in food processor until finely ground. Whisk water and orange salt in large bowl until salt dissolves. Add chicken and refrigerate, covered, for 30 minutes or up to one hour.
Ratings Our Family Mom
Dad
Mattie
2. Cover bottom of Dutch oven with aluminum foil. Remove chicken from brine and discard brine. Pat chicken dry with paper towels. Heat oil in large nonstick skillet over medium-high heat until just smoking. Place chicken skin-side down in skillet and weight with prepared Dutch oven. Cook until very well browned and crisp, 10 to 15 minutes. Remove pot and flip chicken skin-side up. Reduce heat to medium and cook until meat registers 160 degrees, 5 to 10 minutes. Transfer chicken to plate and let rest 5 minutes. 3. Pour off fat from pan and discard. Add orange juice mixture to now-empty skillet and bring to boil over medium heat. Return chicken, skin-side up, and any accumulated juices to skillet and simmer until sauce is thick and glossy, 2 to 3 minutes. Turn chicken to coat. When Matt made this chicken for the picture above, it was warm out, and he couldn’t resist grilling the chicken instead of following the directions to cook it on the stove. It tasted great. Your Family
Pierce
Zoe
Perfect Pork Loin (slow cooker) Pork: 4 teaspoons kosher salt 1 tablespoon minced fresh rosemary 1 tablespoon minced fresh thyme 2 teaspoons pepper 1 (4-pound) boneless pork loin roast, trimmed
For the pork: Combine salt, rosemary, thyme, and pepper in bowl. Pat pork dry with paper towels and season with salt mixture. Wrap pork in 18” square of heavy duty aluminum foil and refrigerate for at least 6 or up to 24 hours. I tend to forget to do this and then we have to have this another night - it’s worth doing because it really seasons the meat. Don’t be like me - plan ahead!
Apple Compote: 2 tablespoons butter 2 onions, chopped fine For the apple compote: Melt 1 tablespoon butter in 12” skillet over medium-high 2 tablespoons packed brown sugar heat. Add onions, sugar, and salt and cook until onions are golden brown, about 8 1 teaspoon salt minutes. Add 1/2 cup apple juice and pepper and simmer until syrupy, 1 to 3 minutes. 1 cup apple juice Transfer to slow cooker. 3/4 teaspoon pepper 5 apples (try Pink Lady, Gala, or Fuji), Melt remaining 1 tablespoon butter in now-empty skillet over medium-high heat. peeled, cored, halved, and cut into 1/2” Add apples and sweet potatoes and cook, stirring occasionally, until beginning to pieces brown, 3 to 5 minutes. Stir in remaining 1/2 cup apple juice and cook until liquid is Medium sweet potato, peeled and cut nearly evaporated and apples are fork-tender, 3 to 3 minutes. Transfer to slow cooker. into 1/2” pieces 1 (5x3”) disposable aluminum loaf pan Nestle inverted disposable pan into apple mixture. Place foil-wrapped pork on top of disposable pan, cover, and cook on low heat until pork registers 140 degrees, 4 to 5 hours. Transfer pork to carving board, open top of foil, and let rest for 20 minutes. Meanwhile, discard disposable pan, gently stir apple compote to recombine, and transfer to serving bowl. Carve pork into 1/4” thick slices. Serve with compote. Ratings: Our Family Mom
Dad
Mattie
Your Family Pierce
Zoe
Dad: “Almost perfect.” Mattie: “Better if it wasn’t pork loin.” (The rest of us like pork loin a lot if it’s not dry, and if you watch the temperature this is nice and moist.)
Spaghetti and Meatballs (slow cooker) Sauce
Meatballs
2 tablespoons olive oil
1 cup grated Parmesan cheese
2 onions, chopped fine
1/2 cup shredded mozzarella cheese
2/3 cup tomato paste 6 garlic cloves, minced
1/4 pound Italian sausage, casings removed
1 tablespoon dried oregano
Salt
1/2 teaspoon red pepper flakes
2 garlic cloves, minced
2 large eggs
Salt
1 1/4 pounds 85 percent lean ground beef
2 (28-ounce) cans crushed tomatoes
3 tablespoons heavy cream
2 tablespoons finely chopped fresh basil 1. Heat oil in Dutch oven over medium-high heat until shimmering. Add onions, to1. Add 1/2 cup Parmesan, mozzarella, sausage, eggs, 3/4 teaspoon salt, and garlic mato paste, garlic cloves, oregano, pepper cloves to bowl with onion mixture. Mash with potato masher until smooth. Add flakes, and 1/4 teaspoon salt and cook unbeef and cream to bowl and knead with hands until well combined. Form mixture til golden, about 8 minuets. into 2-inch meatballs. 2. Transfer half of onion mixture to a large bowl; set aside. Stir in tomatoes, then transfer to slow cooker.
2. Microwave meatballs on a large plate until fat renders and meatballs are firm, 4 to 7 minutes. Nestle meatballs in slow cooker, discarding rendered fat. Cover and cook on low until meatballs are tender and sauce is thickened, 4 to 5 hours. Skim fat. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta.
Ratings: Our Family Mom
Dad
Mattie
Your Family Pierce
Zoe
This recipe is cool because you can cook meatballs in the slow cooker with out having them turn to mush. Zoe doesn’t love meatballs, but don’t worry, Pierce is always happy to eat hers.
Weeknight Chili (slow cooker) 1/4 cup chili powder 1 tablespoon ground cumin 2 teaspoons ground coriander 1 teaspoon dried oregano 1/2 teaspoon cayenne pepper 1/2 teaspoon red pepper flakes 8 ounces bacon, chopped fine 2 onions, chopped medium 1 red bell pepper, chopped medium 6 garlic cloves, minced 2 pounds 85% lean ground chuck Salt and pepper 2 (28-ounce) cans crushed tomatoes 2 (15.5-ounce) cans dark red kidney beans, drained and rinsed
2. Add bacon to Dutch oven and cook over medium heat until crisp, 8-10 minutes. Transfer bacon to plate lined with paper towels and pour off all but 1 teaspoon fat from pot. Return pot to medium heat, add onions and bell pepper, and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. 3. Add beef, 2 teaspoons salt, and 1 teaspoon pepper. Increase heat to mediumhigh and cook, using wooden spoon to break up beef into 1/2� pieces, until just slightly pink, about 5 minutes. Drain beef and vegetables in colander.
4. Add crushed tomatoes to empty pot and bring to simmer over medium-high 1. Toast the chili powder, cumin, coriander, heat, scraping up any browned bits from the bottom of pot. Stir tomatoes, beef oregano, cayenne, and pepper flakes in large Dutch and vegetables, and bacon into the crock pot with the spices. oven over medium heat until fragrant, about 2 5. Set crock pot to low, cover, and cook until tender, 6 to 8 hours, stirring in beans minutes. Transfer toasted spices to crock pot. in last hour of cooking. Or cook on high for 3-4 hours. Sometimes I stir the beans in just before serving if I am not home an hour before dinner time. Leftovers freeze well.
Ratings: Our Family Mom
Dad
Mattie
Your Family Pierce
Zoe
To make ahead: prepare through step 3, then combine everything in the Dutch oven and simmer for 10 minutes. Then you can refrigerate overnight and put it all in the crock pot in the morning.
Mom: This recipe is not necessarily easy prep but it’s so good that I usually tend to reach for this recipe when we want chili. We eat a ton of crock pot meals and everyone is always happy to hear that it’s going to be chili.
Stacked Chicken Enchilada Casserole (slow cooker) 1. Toast tortillas. Adjust oven rack to upper-middle position and heat broiler. Arrange corn tortillas directly on oven rack. Broil until spotty brown, 1 to 2 minutes per side. Transfer to plate and repeat with flour tortillas. (I always burn at least half of the tortillas doing this - it pays to buy extra.) 2. Cook chicken. Pat chicken dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat until just smoking. Cook chicken until well browned and cooked through, about 5 minutes per side. Transfer to cutting board. Let rest 5 minutes and shred; reserve.
12 (6-inch) corn tortillas 9 (6-inch) flour tortillas 3. Make filling. Heat remaining oil in now-empty skillet over medium heat until 3 pounds boneless, skinless chicken breasts shimmering. Cook onion until softened, about 5 minutes. Add garlic, chili Salt and pepper powder, and cumin and cook until fragrant, about 30 seconds. Stir in tomato 3 tablespoons vegetable oil sauce, chicken broth, and tomato paste. Reserve 1 cup tomato sauce. Simmer 1 onion, chopped fine remaining tomato sauce over medium low heat, stirring occasionally, until 8 garlic cloves, minced thickened, 8 to 10 minutes. Transfer to medium bowl and stir in chicken, 1 cup 2 tablespoons chili powder cheese, cilantro, and jalapenos. 1 teaspoon ground cumin 4. Assemble and bake. Line crock pot insert with foil so you can remove the 1 (15-ounce) can tomato sauce casserole later. Place 3 flour tortillas in the bottom of the crock pot insert. 1/2 cup chicken broth Continue layering the stacked enchiladas like this: two corn tortillas, one third 1/3 cup tomato paste of chicken mixture, two more corn tortillas, then three flour tortillas. Repeat 2 cups shredded Colby jack cheese twice, ending with chicken-mixture layer and reserving the last 2 corn tortillas. 1/2 cup chopped fresh cilantro You are making a tortilla sandwich - there is a corn layer, then flour in the 2 tablespoons minced drained jarred pickled middle, then corn again on top. This is because the corn tortillas inside the jalapenos (optional) casserole
tend to dissolve, but the flour tortillas remain and hold the casserole together. Sprinkle with 1/2 cup cheese, cover, and cook on low heat for 3 to 4 hours. Tear reserved corn tortillas into small pieces. Remove lid and top casserole with tortilla pieces and remaining cheese. Replace lid and let cheese melt, about 10 minutes. Serve with reserved sauce, sour cream, diced avocado, and lime wedges. This recipe is designed for the large oval crock pot size. If you have a smaller round crock pot, you won’t need so many tortillas.
Ratings: Our Family Mom
Dad
Mattie
Your Family Pierce
Zoe
I realized awhile ago that despite living New Mexico, I don’t like to roll enchiladas. I like stacked just as well and it’s much easier. Everyone likes these, with the bonus of cooking them in the slow cooker so they can be done whenever we’re finally home at night.
What are our favorite meals in this book? Mattie: BLT salad because I like bacon.
Mom: minestrone soup, because it’s so cool that you can make good minestrone in the slow cooker.
Pierce: chicken tortilla soup, because it reminds me so much of taco salad.
Zoe: spaghetti and meatballs, because spaghetti is tasty.
Breads and Breakfasts Breads and breakfasts
Dad’s Tasty French Bread 5 cups unbleached flour (feel free to modify using whole wheat, but gross!) 3 1/2 tsp dry yeast 2 cups water 2 tsp salt kosher salt to taste 1. Mix all ingredients in a bread machine, unless you are a glutton for punishment and would rather kneed everything by hand 2. Push the “Dough” setting….this bread is way better if you form and bake it rather than the bread machine 3. Shape the dough and let it rise. Our favorite shape is “pain d’epi” or “ear of wheat.” A simple baguette works fine—the kids often shapes tiny snow men, flowers, fish, etc. All creations taste great! 4. Bake the bread for about 20 minutes at 425, or until the crust just begins to turn golden brown 5. A few minutes before the bread is done, spread melted butter over the crust and sprinkle a healthy dose of kosher salt
Ratings: Our Family Mom
Dad
Mattie
Your Family Pierce
Zoe
Grandma Pierce’s Cornbread 1/2 cup butter, melted 2/3 cup sugar 2 eggs 1 cup buttermilk 1/2 teaspoon baking soda 1 cup cornmeal 1 cup flour 1/2 teaspoon salt Mix melted butter and sugar. Add eggs and beat until blended. Combine buttermilk and soda and stir into the sugar+butter mixture. Add cornmeal, flour, salt, and stir until just blended. Pour into greased 8� square pan. Bake at 375 degrees for 30 minutes.
Ratings: Our Family Mom
Dad
Mattie
Your Family Pierce
Zoe
This is sweet, cakey Northern-style cornbread - just the way we like it. Goes great with chili or chicken tortilla soup!
Homemade Pancake Mix Pancake Mix 2 cups all-purpose flour 2 cups cake flour 1 cup nonfat dry milk powder ﾂｾ cup malted milk powder
To Use (makes 8 pancakes)
1/3 cup sugar 2 tablespoons baking powder
2 cups mix
1 teaspoon baking soda
2 lightly beaten large eggs
1 tablespoon salt
ﾂｽ cup buttermilk
12 tablespoons unsalted butter, cut into ﾂｽinch chunks
1. Whisk all ingredients together.
1. Process all ingredients in a food processor until no lumps remain and mixture is the texture of wet sand, about 2 minutes. 2. Freeze in airtight container for up to 2 months.
Ratings Mom
Dad
Our Family Mattie Pierce
Your Family Zoe
Mattie says: Much better than store-bought pancake mix. Zoe says: Pancakes are the best thing ever!
2. Cook! (our recipe suggests using 1/4窶田up portions of batter for each pancake)
Mom’s Favorite Bread 1 cup whole milk, warm 1/3 cup water, warm 3 tablespoons butter, melted and cooled 3 tablespoons honey 3 1/2 cups flour 2 1/4 teaspoons instant yeast
3. Place the dough in a lightly oiled bowl and wrap with plastic wrap. Let rise in a warm place until doubled in size 1 to 1 1/2 hours. I usually warm my oven up to 200 degrees, then turn it off, and let the dough rise in there.
2 teaspoons salt 1. Whisk the milk, water, butter, and honey together in a large liquid measuring cup. Mix flour, yeast, and salt together in a standing mixer fitted with the dough hook. With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 1 minute.
Our Family Dad
4. Turn the dough out onto a lightly floured counter and gently press into a 9” square. Roll into a tight cylinder and pinch the seam closed. Place the loaf seamside down in a 9” loaf pan, wrap in plastic wrap, and let rise in a warm place until it has nearly doubled in size and springs back when indented with a finger, 1/2 to 1 hour. 5. Heat oven to 350 degrees. If desired, brush with additional melted butter. Bake until golden brown, 30-40 minutes. Cool to room temperature before slicing. When I make this I always use the dough cycle in the bread machine to knead and for the first rise, then I shape it in a bread pan and bake it in the oven.
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2. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. (If, after 5 minutes, more flour is needed, add another 1/4 cup, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.)
Mattie
Your Family Pierce
Zoe
Mom says: Bread is delicious the day you make it and is good for sandwiches the next day too. After that you can toast it for one more day, and hopefully after that it is gone anyway.
Pumpkin Bread 12 tablespoons butter, room temperature 3 tablespoons molasses 2 cups sugar 4 eggs 2/3 cup orange juice (or water) 2 cups pumpkin or squash puree 3 1/3 cups flour 1/2 teaspoon baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1. Preheat the oven to 350 degrees. Grease two 9x5x3” loaf pans. 2. Cream the butter, molasses, and sugar until light and fluffy. Beat in the eggs, one at a time. Beat until light and lemon-colored.
3. Add orange juice and pumpkin puree and mix well. 4. Sift dry ingredients together into a large bowl, and add the pumpkin mixture, stirring well with a wooden spoon to thoroughly combine. 5. Spoon into prepared pans. Bake for 1 hour, or until toothpick inserted comes out clean. Cool in pans for 10 minutes, then turn out onto racks to cool. This recipe is easy to multiply and freezes very well. Sometimes I add 1/2 cup of mini chocolate chips at the end. When I do, suddenly all the kids are extra enthusiastic about the pumpkin bread, even the ones who give this recipe only 1/2 star.
Ratings: Our Family Mom
Dad
Mattie
Your Family Pierce
Zoe
Pierce says: “Too gooey.” (I tend to slightly underbake - you can see from the picture. Better than overbaked and too dry!) Dad says: “Not gooey enough.”
Rich and Delicious Crescent Rolls 1 cup warm water 1 tablespoon quick rising yeast 1 tablespoon sugar 3 eggs 1/2 cup sugar 1/2 cup butter, melted 2. Knead again, adding 1/2 to 1 cup additional flour (add the flour until the dough stops sticking to the sides of the mixing bowl - do not add more than 1 cup.
4 1/2 - 5 cups flour 3/4 teaspoons salt  Combine the warm water, yeast, and 1 tablespoon of sugar, and set aside. Mix the eggs and sugar in a large bowl. Add the melted butter and yeast mixture. Continue mixing until combined. Add 4 cups of the flour and the salt. Knead (you may use a Kitchenaid or other sturdy mixer). Put a dish towel over the bowl and let rise in a warm place for 1 1/2 hours or until doubled.
3. Divide into two balls of dough and roll each ball into a large circle. Cut circle into fourths. Cut each fourth into three equal triangles. You will have 12 triangles. Roll each triangle from the big end to the point into a crescent roll. Grease two cookie sheets (or use a silpat or parchment paper). Put a dozen rolls on each cookie sheet, gently cover with kitchen towels and let rise in a warm place for 1 1/2 hours longer or until doubled. 4. Bake at 400 degrees for 6-8 minutes or until golden brown. Brush with additional melted butter if desired. I use the dough cycle of my bread machine for the mixing and the first rise.
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Mattie
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Zoe
These rolls go very fast. Yum. This is our Thanksgiving and holiday recipe.
Ultimate Cinnamon Rolls Dough
Filling
3/4 cup whole milk, heated to 110 degrees
1 1/2 cups packed light brown sugar
2 1/4 teaspoons rapid-rise or instant yeast
1 1/2 tablespoons ground cinnamon
3 large eggs, room temperature
1/4 teaspoon salt
1/2 cup cornstarch
4 tablespoons butter, softened
1/2 cup granulated sugar 1 1/2 teaspoons salt 12 tablespoons butter, cut into 12 pieces and softened Heat oven to 200 degrees and turn off. Line 13x9” pan with aluminum foil, leaving some overlapping the pan edges. Grease foil and medium bowl. Whisk milk and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Roll dough into 18” square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and cut into 8 pieces. Transfer pieces, cut side up, into prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
Glaze 4 ounces cream cheese, softened 1 tablespoon whole milk 1 teaspoon vanilla extract 1 1/2 cups confectioners’ sugar Whisk cream cheese, milk, vanilla, and confectioners’ sugar in medium bowl until smooth.
Assembly
Notes:
Heat oven to 350 degrees. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35-40 minutes. Transfer to wire rack and top with 1/2 cup glaze; cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
After Matt and I tasted the amazing cinnamon rolls at Old West Cinnamon Rolls in Pismo Beach, CA, I knew that I had to try to make cinnamon rolls that were THAT good. I tried a whole bunch of recipes and this one is the closest that I’ve found. Be very careful not to overbake these rolls. Nothing is more disappointing than overbaked cinnamon rolls. Nothing. Also be careful to add the yeast (see picture taken as this batch of rolls didn’t rise in the oven because I’d forgotten the yeast. Then the next day when I made a new batch, including yeast, I instead forgot to take a picture of the risen rolls).
To Make Ahead After transferring to prepared pan in step 3, buns can be covered in plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour before baking.
These are best when you make them as written, but most of the time when I make this recipe I make about 14 rolls instead of 8, so they are not quite as thick and gooey. But then you have enough to give half to a friend.
Ratings: Our Family Mom
Dad
Mattie
Your Family Pierce
Zoe
Dad says: “Really nice and gooey.” Pierce says: “Really good.”
What are our favorite treats in this book? Mattie: the After Eight Cake. I like it because I like mint and chocolate.
Mom: ultimate cinnamon rolls, a little underbaked and preferably with no kids around so I can eat two.
Pierce: double chocolate cookies, because they’re fun and easy to make.
Zoe: apple cider caramels, because they’re 5000 stars (if I could).
Desserts
After Eight Cake Brownies 1 stick unsalted butter, cut into chunks 3 ounces unsweetened chocolate, chopped 1 cup sugar 2 large eggs 1 teaspoon vanilla extract ½ teaspoon baking powder ¼ teaspoon salt 2/3 cups all-purpose flour
1. Adjust an oven rack to the center position and heat the oven to 350 degrees. Line two pans* (of the same size) with foil, then coat lightly with vegetable oil spray. Melt the butter and chocolate together in the microwave, stirring often. Let the mixture cool slightly. 2. Whisk the sugar, eggs, vanilla, baking powder, and salt together in a large bowl until combined. Whisk in the melted chocolate mixture until smooth. Stir in the flour until no streaks remain. 3. Scrape half of the batter into each pan and smooth the top. Bake until the center is no longer liquid**.
Glaze 1 cup cream ¼ cup corn syrup 1/8 teaspoon salt 4 tablespoons butter ½ teaspoon mint extract
*We used two bread pans and one recipe of brownies to make a bread-loaf sized cake, halving the glaze and filling.
1. Place chocolate in large bowl. Bring cream, corn syrup, and salt to simmer in medium saucepan over medium heat, stirring occasionally. Pour over chocolate and whisk until smooth.
**We cooked our bread-pan sized brownies for 22 minutes.
2. Whisk in butter and mint extract until glossy.
Let cool completely before completing the cake.
3. Cover and refrigerate until firm but spreadable.
To Assemble
Filling
1. Set wire rack inside rimmed baking sheet. Place 1 brownie layer on wire rack. Spread filling in even layer over top.
12 tablespoons butter 2 tablespoons cream
2. Place remaining brownie layer on top, bottom up. Spread top and sides of cake with glaze until smooth.
¾ tablespoons mint extract 1/8 teaspoon salt 1 ½ cup confectioners’ sugar 1. Using electric mixer fitted with whisk, mix butter, cream, mint extract, and salt on medium-low speed until combined. 2. Slowly add sugar and continue mixing until smooth. Increase speed to medium-high and whip until light and fluffy.
To Decorate Melt remaining glaze in microwave until pourable, stirring frequently, about 1 minute. Spread over cake.
Ratings: Mom
Dad
Our Family Mattie
Dad says: So minty fresh it’s probably great for your teeth!
Your Family Pierce
Zoe
Mom says: Tastes like an Andes mint.
Mattie says: Totally worth the work!
Pierce says: You only need a small piece.
Zoe says: Yummy!!!
S’mores Ice Cream Cake 4 ounces bittersweet chocolate, chopped fine 1/2 cup heavy cream 1/4 cup light corn syrup 8 whole graham crackers, crushed into crumbs, plus 8 quartered along dotted seams 4 tablespoons unsalted butter, melted 1 tablespoon sugar 1 cup marshmallow crème
Crust 1. Adjust oven rack to middle position and heat oven to 325 degrees. Spray 9-inch springform pan with vegetable oil spray and line sides with 2 1/2 –inch-wide strip of parchment paper. 2. Combine graham cracker crumbs, butter, and sugar in bowl until mixture resembles wet sand.
1 1/2 quarts chocolate ice cream, softened
3. Using bottom of measuring cup, press crumbs into even layer on prepared pan bottom.
22-26 large marshmallows, halved crosswise
4. Bake until fragrant and beginning to brown, about 12 minutes. Cool completely.
Fudge Layer 1. Combine chocolate, cream, and corn syrup in medium bowl and microwave until melted and smooth, about 1 minute. 2. Cool to room temperature, about 30 minutes.
To Assemble 1. Pour cooled chocolate mixture over crust and smooth into even layer; freeze until firm, about 30 minutes. 2. Spread marshmallow crème over fudge in even layer; freeze until firm, about 15 minutes.
3. Spread ice cream evenly over marshmallow layer. Cover with plastic wrap; freeze until very firm, about 4 hours. 4. Adjust oven rack 6 inches from broiler element and heat broiler. Place cake on baking sheet; discard plastic; arrange marshmallow haves, cut side down, in snug layer over top. Broil until marshmallows are lightly browned, 30-60 seconds, rotating cake halfway through. 5. Working quickly, remove pan ring and parchment and place graham crackers quarters vertically along sides of cake.
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Your Family Pierce
Zoe
Tres Leches Cake Milk Mixture
Cake
1 14-oz can sweetened condensed milk
2 cups all-purpose flour
1 12-oz can evaporated milk
1 teaspoon salt
1 cup heavy cream
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract 1. Pour condensed milk into large microwave-safe bowl and cover tightly with plastic wrap. Microwave on low power, stirring and replacing plastic every 3 to 5 minutes, until slightly darkened and thickened, 9 to 15 minutes. 2. Remove from microwave and slowly whisk in evaporated milk, cream, and vanilla. 3. Let cool to room temperature.
2 teaspoons baking powder
8 tablespoons (1 stick) unsalted butter 1 cup whole milk 4 large eggs, room temperature
1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 13 by 9-inch baking pan. 2. Whisk flour, baking powder, salt, and cinnamon in a bowl. Heat butter and milk in small saucepan over low heat until butter is melted; set aside off heat.
3. With electric mixer on medium speed, beat eggs in large bowl for about 30 seconds, then slowly add sugar until incorporated. 2 teaspoons vanilla extract Increase speed to medium-high and beat until egg mixture I very thick and glossy, 5 to 7 minutes. Reduce speed to low and slowly mix in melted butter mixture and vanilla. Add flour mixture in three additions, scraping down bowl as necessary, then mix on medium speed until fully incorporated, about 30 seconds. 2 cups sugar
4. Using rubber spatula, scrape batter into prepared pan and bake until toothpick inserted into center comes out clean, 30 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.
Frosting
Assembly
1 cup heavy cream
Using skewer, poke holes at 1/2inch intervals in top of cake.
3 tablespoons corn syrup
Slowly pour milk mixture over cake until completely absorbed.
1 teaspoon vanilla extract
1. With electric mixer on medium speed, beat heavy cream, corn syrup, and vanilla to soft peaks, 1 to 2 minutes.
Let sit at room temperature 15 minutes, then refrigerate uncovered 3 hours or up to 24 hours. Frost cake. Slice into 3-inch squares. Serve. Assembled cake can be refrigerated for up to 3 days.
Ratings: Mom
Dad
Our Family Mattie
Your Family Pierce
Zoe
This is a real favorite at our house, all except Pierce, who doesn’t like whipped cream but likes this otherwise. Even Matt, who doesn’t like cake, loves this cake.
Triple Chocolate Mousse Cake Bottom Layer 6 tablespoons (3 ounces) unsalted butter, cut into 6 pieces, plus extra for greasing pan 7 ounces bittersweet chocolate, finely chopped 1½ teaspoons vanilla extract 4 eggs, separated Pinch salt ⅓ cup light brown sugar 1. Make the Bottom Layer: Preheat oven to 325 degrees F. Butter 4. Bake until the cake has risen, is firm around the edges, and the the bottom and sides of a 9-inch springform pan that is at least center has just set but is still soft (the center of cake will spring back after pressing gently with your finger), 13 to 18 minutes. 3 inches high. Transfer the pan to a wire rack to cool completely, about 1 hour. 2. Melt the butter and chocolate in a large heatproof bowl set (The cake will collapse as it cools.) Do not remove the cake from over a saucepan filled with 1 inch of barely simmering water, the pan. stirring occasionally until smooth. Remove from heat and cool for 5 minutes. Whisk in the vanilla and egg yolks; set aside. 3. In a stand mixer fitted with the whisk attachment, beat the egg whites and salt at medium speed until frothy, about 30 seconds. Add half of the brown sugar and beat until combined, about 15 seconds. Add the remaining brown sugar and beat at high speed until soft peaks form when the whisk is lifted, about 1 minute longer, scraping down the sides halfway through. Whisk one-third of the beaten egg whites into the chocolate mixture. Using a rubber spatula, fold in the remaining egg whites until no white streaks remain. Carefully transfer the batter to the prepared springform pan, gently smoothing the top with an offset spatula.
Middle Layer
2 tablespoons cocoa powder, preferably Dutch-processed 5 tablespoons hot water 7 ounces bittersweet chocolate, finely chopped 1½ cups cold heavy cream 1 tablespoon granulated sugar ⅛ teaspoon table salt 1. Whisk together the cocoa powder and hot water in a small bowl and set aside. Melt the chocolate in a large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool for 5 minutes.
2. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream, granulated sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds. 3. Whisk the cocoa powder mixture into the melted chocolate until smooth. Whisk one-third of the whipped cream into the chocolate mixture to lighten. Using a rubber spatula, fold in the remaining whipped cream until no white streaks remain. Spoon the mousse into the springform pan over the cooled cake and gently tap the pan on counter 3 times to remove any large air bubbles; smooth the top with an offset spatula. Refrigerate for at least 15 minutes while preparing the top layer.
Top Layer ¾ teaspoon powdered gelatin 1 tablespoon water 6 ounces (1 cup) white chocolate chips 1½ cups cold heavy cream
1. In a small bowl, sprinkle the gelatin over the water; let stand for at least 5 minutes. Place the white chocolate in a medium bowl. Bring ½ cup of the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from heat and add the gelatin mixture, whisking until fully dissolved. Pour the cream mixture over the white chocolate chips and whisk until the chocolate is melted and the mixture is completely smooth. Cool to room temperature, stirring occasionally, 5 to 8 minutes (the mixture will thicken slightly). 2. In the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds. Whisk one-third of the whipped cream into the white chocolate mixture to lighten. Using a rubber spatula, fold the remaining whipped cream into the white chocolate mixture until no white streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 2½ hours. 3. The cake can be made up to 1 day in advance and refrigerated. Remove the cake from the refrigerator and let sit at room temperature for 45 minutes before releasing it from the pan. Garnish the top of cake with chocolate curls or dust with cocoa, if desired. Run a thin knife between the cake and side of the springform pan, then remove the side of pan. Cut into slices and serve. (For clean slices, dip a sharp knife into hot water and wipe dry between cuts.)
Ratings: Our Family Mom
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Mattie
Your Family Pierce
Zoe
Mattie wanted something different for her birthday this year, and she chose this. It was delicious!
Double Chocolate Cookie 8 ounces semisweet chocolate, coarsely chopped 1 cup all-purpose flour 1/4 cup cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 5 tablespoons unsalted butter, softened but still firm 3/4 cup packed light brown sugar 1/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1. Melt chocolate either in a saucepan in a 250-degree oven for 15 minutes, or in a glass bowl in a microwave oven at 50 percent power for 3 minutes, stirring after 2 minutes. If you like, chocolate can also be melted in the top of a double boiler. Set aside. Sift together the flour, cocoa, baking powder, and salt onto a piece of waxed paper. Set aside. Heat oven to 350 degrees.
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In a large bowl, cream the butter with an electric mixer on high speed for 4 to 5 minutes, or until very pale and fluffy. Add the sugars and beat an additional 2 to 3 minutes, or until light and fluffy. Scrape down the sides of the bowl. Lightly whisk an egg with a fork and then add to the creamed butter, beating 30 seconds. Repeat with second egg. Add vanilla and beat to incorporate for about 20 seconds. Add the melted chocolate and beat another 30 seconds. Scrape down the sides of the bowl. Add the dry ingredients and beat on the lowest speed until very well mixed. Using a small ice cream scoop or a large soup spoon, make balls of dough about 1 3/4 inches in diameter (the size of a golf ball; smaller or larger cookies will dramatically impact the baking time). Place them on a parchment-lined cookie sheet. Bake about 10 minutes, rotating the cookie sheet about halfway through cooking. The cookies should be very soft and appear undercooked when they are removed from the oven. Do not let the cookies become too browned on the bottom. Remove to cooling rack to set and cool. Repeat with a new sheet of parchment paper until all the dough is baked. Your Family
Pierce
Zoe
Snappy Gingersnaps 12 tablespoons (1 1/2 sticks) unsalted butter, softened but still firm 1/2 cup granulated sugar 3/4 cup packed dark brown sugar 1 large egg 1/4 cup molasses 2 1/2 cups flour
1. Beat the butter and sugars in the bowl of an electric mixer or with a wooden spoon until creamy and smooth. Add the egg and molasses and beat until fully incorporated. In a separate bowl, whisk together the remaining ingredients (except the sugar for dipping) and then stir into the butter-sugar mixture. Cover bowl with plastic wrap and chill dough for 2 hours. Heat oven to 350 degrees. Line two cookie sheets with parchment paper.
1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground ginger 1/2 teaspoon allspice
2. Shape dough into large, walnut-size balls and dip tops in granulated sugar. Place 3 inches apart on lined baking sheets. Bake, 1 sheet at a time, for about 12 minutes, turning pan front to back halfway through. (Refrigerate second sheet while the first is baking.) Cookies will appear undercooked when removed from the oven; the centers will still be very moist and light. Remove cookies, still on parchment, to a wire rack; as they cool, the cookies will harden. Store in an airtight container.
1/2 teaspoon cinnamon Granulated sugar for dipping cookie dough
Ratings Our Family Mom
Dad
Mattie
Your Family Pierce
Zoe
These are such interesting and delicious gingersnaps! I’ve never had any quite like these before. Pierce especially likes to make these.
Apple Cider Caramels 4 cups apple cider
3. Once the apple cider has 2 teaspoons fleur de sel (or other flaky sea salt) - reduce finished reducing, remove it from the heat and stir in the to 1 1/2 teaspoons if using kosher salt instead butter, sugars, and heavy 1/2 teaspoon ground cinnamon cream. Return the pot to 1/2 cup butter, cut into cubes medium-high heat with a candy thermometer 1 cup granulated sugar attached to the side of the pan, and let boil until the thermometer reads 1/2 cup brown sugar 252 degrees F, about 5 minutes. 1/3 cup heavy cream 4. Immediately remove the caramel from heat, add the cinnamon-salt mixture, and stir several times with a wooden spoon. Pour the caramel Boil the apple cider in a 3 to 4 quart saucepan over into the prepared pan. Let sit until cool and firm, about 2 hours. high heat, stirring occasionally, until reduced to a 5. Once the caramel is firm, use the parchment overhangs to lift it out of dark, thick syrup, between 1/3 cup and 1/2 cup in the pan and transfer to a cutting board. Using a very sharp knife or large volume. This could take around 35 minutes. pizza cutter coated with non-stick cooking spray, cut the caramel into 1” Meanwhile, line the bottom and sides of an 8” squares (you may need to re-spray the knife or pizza cutter multiple times square baking dish with parchment paper, leaving while cutting). the excess hanging over the sides. In a small bowl, stir together the salt and ground cinnamon.
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Mattie
6. Wrap each caramel in a 4” square of wax paper, twisting the sides to close. The caramels can be kept in an airtight container at room temperature for up to 2 weeks. Your Family
Pierce
Zoe
These are the most delicious caramels I’ve ever tasted. Make extra and give some to a friend!
Watermelon Ice Pops Ingredients 1/2 small seedless watermelon 1/2 cup sugar 1/4 cup mini chocolate chips 1 pint lime sherbet, softened
1. Make the watermelon ice: Scoop out and measure 5 cups of watermelon pulp. Puree watermelon and sugar until smooth—you may need to do this in batches with a small blender. Push puree through a mesh strainer into a medium bowl. Cover and freeze until puree is slightly slushy, but not yet solid—2 to 3 hours. Allow your husband to snork some chocolate chips. Stir the remainder into the puree. 2. Freeze pops: Clear a freezer shelf by throwing away all the junk you will never eat anyway. Those fish sticks aren't going to eat themselves! Spoon the puree into a dozen or so 3-oz disposable cups—fill the cups to within 1/2 inch of the rims. Place the pan in the freezer until the concoction is solid but not rock hard (1-2 hours) 3. Add “rind”: Spread the sherbet over each cup and fill each cup to the edge. Cover each cup with plastic wrap and slice a small slit in the center, Insert popsicle sticks into each pop so the sticks almost reach the bottom of each cup. Return to the cups to the freezer and hover over your creation until solid—5 or more hours. 4. Unmold and serve: Do you really need instructions for this?
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Dad
Mattie
Your Family Pierce
Zoe