Amaretti Cookies

I love almond flavored baked goods and if a pastry has almond paste, even better.  The bakery in Claremont makes some of the best almond croissants that I've ever had and I seriously have to avoid that place or else I'd eat way too much.  I've been intrigued by this Amaretti cookie recipe since it a) only has 3 ingredients, b) is basically almond paste, and c) is gluten free and dairy free.  I finally tried them out this past weekend.  Middle, my helper, was quite disappointed that there wasn't more to measure and mix but we finished this project pretty quickly and the results were great.  The almond flavor is strong as you would expect an amaretti cookie to be, but I filled some with raspberry jam (homemade by my friend Ellen) to create sandwich cookies and that helped balance the flavor a bit.  

My husband observed that these are a lot like macarons - chewy yet light - and he didn't love them as much as me but he still ate his fair share!  I'm imagining all kinds of other fillings . . . nutella, chocolate ganache, fig jam . . . these are definitely going into the rotation of gluten free Christmas cookies!  

A couple of baking notes:  the cookies spread a lot so make sure you use small dollops and leave space between them.  As always, check your almond paste to ensure it's gluten free if you need to avoid wheat.

Amaretti Cookies (4-6 dozen)
from Smitten Kitchen

1 (7oz) tube almond paste
1 cup sugar
pinch of salt
2 egg whites, room temperature

Preheat oven to 300 degrees and line cookie sheets with parchment paper or silpat mats.

Pulse almond paste, sugar and salt in the bowl of a stand mixer until broken up and mixed.  Add egg whites and mix at medium high speed until smooth.  Place dollops of batter (approximately 1 T) on cookie sheets, leaving plenty of space between them.

Bake, rotating pans halfway through) until puffed and golden brown, about 14-17 minutes.  Let cookies cool almost completely on the pan.  Once they've cooled off, they're easier to remove from the parchment paper.  Transfer to a wire rack to finish cooling.  Can be kept in an airtight container at room temperature for a day or two.  On Smitten Kitchen, it says they can be frozen for up to a month.

If desired, use your choice of filling and make sandwich cookies.

Bruschetta Chicken Bake

Before I move on to today's recipe (for which I have no photo), here are my kiddos dressed for Halloween this year:

I can't believe it's almost a week into November.  This time of year flies by for me with all of our fall activities and a busy work schedule.  I have been pretty proud of my ability to still put a hot meal on the table on weeknights after work and soccer and other stuff but it's involved some shortcuts, like this recipe where a box of Stove Top stuffing features prominently.  I love stuffing and I haven't had Stove Top in years but it was delicious - perfect fall comfort food.

This was a crowd pleaser - my kids picked off the stuffing (how weird are they??  They also don't like potatoes which I don't get) but ate the cheesy chicken underneath.  My oven tends to cook fast (not hot, just quicker than most recipes), so next time I'd reduce the time and possibly lower the temperature to 350 or 375.

Bruschetta Chicken Bake (6 servings)
Recipe adapted from Kraft

1 (14oz) can diced tomatoes with Italian spices, undrained
1 (6oz) package Stove Top Stuffing (for chicken)
1/2 cup water
2 cloves garlic, minced
1.5 lb boneless skinless chicken breasts cut into small pieces
1 tsp. dried basil
1 cup shredded Mozzarella cheese
1/4 c. grated Parmesan
1/2 T fresh thyme

Heat oven to 400 degrees.  Mix together the tomatoes, stuffing mix, water, and garlic just until stuffing mix is moistened.

Spray a  9x13 or 3 quart baking dish with cooking spray or olive oil.  Spread the chicken in the bottom of the dish.  Top with basil and cheese.  Spread the stuffing over the top.  Sprinkle with Parmesan & thyme.

Bake for 30 minutes (uncovered) or until chicken is done.

Pumpkins - 2015 edition

For the first time in 5 years, I made the pumpkin bundt cake.  Both of the layers were spice cake and I used a vanilla whipped cream frosting (colored orange) to frost it.  This time, instead of using fruit roll up for the face, I used a black, sparkly gel frosting.  The frosting and face sort of dripped / sagged from the weight of it all but it turned out pretty good.  The girls loved the idea and "helped" me with the assembly.  Here are the full instructions if you want to try it for Halloween!

If you want to make another pumpkin dessert, there are SO many on the blog, but this is probably my favorite:  Pumpkin Crumb Cake.  Okay, one more (hard to choose!)  Pumpkin "Tiramisu."

Last year, I did a retrospective with photos of the kids with pumpkins in years past.  Here is the 2015 update:  last weekend, we carved pumpkins with our church group.  

Middle was super excited that she was allowed to use carving tools all by herself.

Big sketched her ideas before choosing what to carve on her pumpkin:

When the kids were tired of carving, the parents could be found still diligently working on pumpkins:

Some of the final Jack-O-Lanterns

Not Leftovers . . . a new meal!

Last week I made one of my favorite crock pot recipes here on the blog - the Green Enchilada Chicken Soup.  I made the full recipe even though I know my kids aren't the biggest soup eaters (Big only likes Chicken Noodle and Middle only likes Green Soup) because the leftovers are awesome.  This time, instead of thinning down the thick leftover soup, I warmed it and served it over hot biscuits.  My mom used to make creamed chicken over biscuits and it was so good.  This is a green enchilada twist on that idea.  It made the leftovers into a "new meal" and one I will make again.  

Green Enchilada Chicken Soup (I left out the corn this time)

A good biscuit recipe (or use a tube of Pillsbury ones)

Mexican Lime Soup with Chicken

Soup is one of those dishes where a few simple ingredients are transformed by combining them

together.  This recipe looks super simple (and it is) but it was nourishing and delicious.  We are

thankfully healthy but this would be the perfect dish if you're coming down with a cold or feeling

under the weather.  I love the queso fresco and avocado on top of the hot soup.  You can reduce the
jalapeño if you want - I only used a little more than half of one yesterday but it wasn't very spicy and

I wished I had put in the whole thing.  You could cook the chicken in the broth with the onion, garlic,

and jalapeño but I used chopped up rotisserie chicken to make it faster . . . dinner on the table within

a half hour of getting home from soccer practice - not an easy task these days!

Mexican Lime Soup with Chicken (2 servings)

(adapted from Williams Sonoma)

3 or 4 limes

2-3 cups shredded cooked chicken

1 Tbs. extra-virgin olive oil

1/2 yellow onion, chopped

4 garlic cloves, chopped

1 jalapeño chili, seeded and chopped

4 cups low-sodium chicken broth  

1 1/2 tsp.  oregano

salt and pepper to taste

1 Haas avocado, pitted, peeled and diced

2 oz. queso fresco or mild feta cheese, crumbled

Cut 1 lime into 4 to 6 wedges; set aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup.

Heat some olive oil in a pan.  Add the onion to the pan and sauté until translucent, about 4 minutes. Add the garlic and chili and sauté until fragrant, about 1 minute. Add the broth, lime juice and oregano, and chopped chicken. Bring the heat up, but not to a full boil, and then adjust the heat so it barely simmers. Simmer for 15 minutes.  Taste and adjust the seasonings with salt and pepper.

Put the avocado, cheese and lime wedges in separate small bowls. Ladle the soup into bowls and serve immediately. Pass the avocado, cheese and lime wedges alongside.  

Yields 2 large servings (or 4 first course servings)

Pumpkin Oatmeal Cookies

It still doesn't feel much like fall in So Cal (yes, we do have seasons . . . just not so much this year!) but I made some yummy pumpkin cookies a week ago.  We devoured them - I still love the Joy of Cooking version (here on the blog) but these oatmeal ones were pretty yummy too.  We like chocolate chips in our pumpkin cookies and I usually do the mini ones because they're less messy in little hands.  But, I think dried cranberries or raisins would be good in this recipe too.

Pumpkin Oatmeal Cookies (made 3.5 dozen)

adapted from All Recipes

3/4 cup butter, softened

1 cup packed brown sugar

1/2 cup white sugar

1 cup pumpkin puree

1 egg

2 cups all purpose flour

1 cup rolled oats

1.5 tsp. pumpkin pie spice

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 cup mini chocolate chips

Preheat the oven to 350 degrees.  In a bowl, combine the flour, oats, baking soda, baking powder and spices.  In the bowl of a stand mixer, cream the butter and then add the sugar, beating until fluffy.  Lower the speed on your mixer and add the pumpkin puree and egg.  Slowly incorporate the dry ingredients, stirring until just combined.  Stir in the chocolate chips.  Drop tablespoons of batter onto an ungreased cookie sheet and bake for 9-11 minutes or until the edges are lightly browned.  

Full Swing

School and our fall schedules are in full swing:

Baby girl has been very patient driving her sisters to and from school and their activities

When she's at home with Mama, we play dress up and blocks.

We made another trip to the beach to enjoy this extremely hot September weather.

Big sister is loving soccer - the gear, the practice, the games and her teammates.

I have to admit that getting dinner on the table on nights when we have soccer practice or have been out all day doing stuff is challenging.  I tried the demo at Trader Joe's the other day and came across an awesome cheater version of enchiladas that was an instant hit with my kids.  That doesn't happen too often!  You use frozen taquitos (without defrosting) and bake them with enchilada sauce and cheese.  We had carrot sticks and Mexican rice with it and it was dinner in about 20-25 minutes.  Middle liked helping me pour the sauce, sprinkle the cheese, and place the olives.  Trader Joe's has black bean taquitos, chicken, and beef - something for everyone!

Trader Joe's "Enchiladas" (serves 4)

1 container of frozen taquitos from Trader Joe's 

1 bottle of Enchilada sauce

1-2 cups shredded cheese

1/2 can of sliced olives

Preheat oven to 375 degrees and spray an 8x8 pan with cooking spray (or olive oil spray).  Put taquitos in a single row in the pan.  Pour enchilada sauce over the top.  Sprinkle with shredded cheese and top with sliced olives.

Bake for 15 minutes or until bubbly and melty.  The taquitos will soften up in the baking.