Archive for November, 2009


Cranberry Thumbprint Cookies

Though I’m fully trained in all things turkey (thank you Butterball University!), I wasn’t a huge contributor to Thanksgiving dinner at my parents’ house. Because I had just gotten back from my trip a couple days earlier and was playing major catch-up with work (still am!), I didn’t have time to do much of anything. But I did want to bring a little something. So, I settled on Martha Stewart’s Cranberry Thumbprint Cookies. They’re both festive and simple-looking; not to mention, I love anything with cranberries (and had 2 bags in the freezer!).

Cranberry Thumbprints (makes about 2 dozen)

For the cookies:

  • 1 C all-purpose flour
  • 1/2 C yellow cornmeal, preferably stone-ground
  • 1/2 t coarse salt
  • 4 oz (1 stick) unsalted butter, softened
  • 1/2 C plus 1 tablespoon sugar
  • 1/2 t finely grated orange zest
  • 1 large egg, separated

For the filling:

  • 4 oz. fresh cranberries (1 cup)
  • 1/2 C water, plus more if needed
  • 1/4 C sugar
  • 1 strip (2 inches) orange zest
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While I obviously love Martha Stewart and her recipes, this one was totally confusing, but I’m attributing it to careless editing for the website. It messed up the measurements in the recipe’s steps a few times, but the amounts could be figured out by looking at the ingredient list.

Anyway, start by whisking together the flour, cornmeal, and salt in a medium bowl.

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Then beat the butter and 1/2 C of sugar on medium speed in a separate bowl until pale and fluffy (about 2 minutes). Add orange zest and egg yoke and mix well.

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Then on low speed, add the flour mixture until just combined.

Whisk the egg white in a little bowl. And put the remaining 1 T sugar on a separate plate. Take about 2 teaspoons of dough, roll into a ball, dip into the egg white, and then roll in sugar. Place on baking tray. It is really, really ideal if you line your baking tray with parchment paper. I happened to be out of it and was baking ate night, so I had to use butter (and then tried PAM). These cookies stuck like crazy. You might also want to add some more sugar to roll them in… 1 T definitely wasn’t quite enough for me!

Place about 1 inch apart and gently press center of dough with your thumb to make a little imprint.

Bake at 350 degrees for about 15-17 minutes, rotating trays halfway through.

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While the cookies are baking, you can make the filling. You could also make it ahead of time since it has to be cooled down before you can fill the cookies (the cookies have to be cool too, though).

In a small saucepan, add cranberries, water, sugar, and orange zest. Bring to a boil over medium-heat.

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Reduce the heat and simmer gently, gently mashing the cranberries until they’re thick and “jam-like” 5-6 minutes. If you need to add more water to thin it out a bit, you can.

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Transfer to a bowl and let cool completely- I put mine in the fridge and it didn’t take too long.

Once the cookies are cooled, spoon a small amount of filling into the indentation.

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I love the way these cookies look, though I must say they don’t really transport too well. But I was a big fan of the sweetness of the cookie combined with the tartness of the cranberry filling.

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I’ll definitely give these cookies another go for the upcoming holidays; but this time with parchment paper and maybe a little bit more orange zest. Mmm just looking at these is making me crave another big serving of cranberry sauce!

[Sues]

Happy Thanksgiving!!

Happy Thanksgiving to all our favorite readers! We just wanted to wish you a happy holiday and let you know we have one more post up on the Butterball Blog. This one is all about last-minute Thanksgiving ideas and since tomorrow is Thanksgiving… Well, you might need them!

Thanksgiving all ALL about last minute for me this year. Since I just got home from vacation, have tons of work to catch up on, and have a bit of jet lag (the 5 hours time difference is a lot!), I’m barely even contributing to this year’s dinner. Luckily, my parents are pros and they know I’ll be helping with everything in their kitchen (can’t wait to get my hands on the turkey!).

We’re both spending Thanksgiving with our families and hope you’re spending it with the people you love, too!

butterballlineladies

Anyway, we’ll be thinking about all our friends on the Butterball hotline tomorrow and definitely catching them all over the news, and especially on the Today Show!! Don’t forget; you can call them at any time and ask absolutely ANY question you may have about your turkey. We swear, they won’t laugh no matter how silly you think your question is. They’ve heard it all and they have all the answers!

And if you have any down time tomorrow, check out Friday Playdate. Susan Wagner will be live blogging from the Turkey Talk-Line headquarters!

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[Sues and Chels]

Hawaii Part 2: Big Island Candies, Birthday Dinner, and Hiking a Volcano!

Since I did SO much on my trip to Hawaii, I’m breaking down the trip into several posts. I just got home (and am desperately trying to beat the jet lag!) and just looking at my photos is making me get all sentimental. If you only read one part of this post, skip to the volcano! Definitely one of the highlights of my life so far.

One thing I was obviously excited for in Hilo was the candy factory! Big Island Candies is well known for their shortbread cookies and the factory and store are located just miles from my sister’s house.

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I loved being able to see the workers actually make the cookies and candies. They did almost everything by hand, including dipping the cookies. No machines doing the dipping here!

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If I had to pick a job, I would work as a “Chocolate Enrober.” I just think that sounds like the most fun, delicious job ever!

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I agree.

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The store was huge and had so many choices of cookies and candies. I tried to restrain myself, but got some chocolate-dipped shortbread cookies to take home for Thanksgiving, some treats for Chris since it was his birthday, and some chocolate-dipped coffee shortbread cookies for my sister and Adam.

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Next stop was Boiling Pots. True to Hilo weather, it was raining. This time pretty heavily. We only really got out of the car in order check the falls out and snap some photos of the pretty site. The water at boiling pots runs through a lava tube and when it bubbles up, it appears as if it’s boiling.

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Thank goodness Beth and Adam had ponchos in the car! This was the first of many times we’d be wearing them.

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That night we went out to celebrate Chris’s birthday at Hilo Bay Cafe. My sister described it as “the fanciest restaurant in Hilo… But that’s not saying much.” The restaurant wasn’t exactly what I’d call fancy (for Boston standards at least), but the food was really, really good and the restaurant was definitely much nicer than anything else we saw in Hilo.

I started with a carrot and ginger martini. Hello dream come true!

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And the french onion soup. I can honestly say this was one of the best french onion soups I’ve had in a LONG time. It was SO flavorful without being overly-salty and was awesome. I could have eaten an entire vat of this stuff!

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We got the tuna tartar for an appetizer, too, and it was also quite good with a nice presentation.

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I rarely ever order chicken when I’m out to eat because I often find it a bit boring and don’t like ordering things I can easily make myself. But when I saw the chicken on the Hilo Bay Cafe menu, I couldn’t resist. It was Free-Range Chicken Two Ways—roasted breast and boar sausage-stuffed thigh—
with tomato-caper polenta cake, winter squash sauce, and sauteed spinach. Yum!! This was definitely some amazing chicken and the polenta with squash sauce was perfect.

DSCN3275Chris and Adam both got the Slow-Roased Barbecue Ribs with paniolo bread pudding and local vegetables. And they both loved them!

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And Beth got the special, which was a white fish called ono; it’s quite popular in Hawaii. The ono was on a polenta cake with capers and was also quite delicious!

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Desserts were, of course, in order, since it was Chris’s birthday! We loved the  Molten Chocolate Lava Cake with Kona Coffee ice cream.

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And the Marbled Cake with Pistachio Gelato, chocolate sauce, and pistachio mousse. Such nice presentations!

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Happy birthday, Chris!

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OK, so the next day we did one of the best things I’ve EVER done. Or ever thought I would do. We set out to Volcano National Park to hike Kilauea. We chose to do the Kilauea Iki trail, which would take us right through a crater. I thought this sounded pretty cool, but didn’t really have a clue what I would be seeing.

We ended up doing the 4 mile hike backwards, since we had already walked on some trails and didn’t want to walk back to the start. We’re actually glad we did it backwards because it allowed us to avoid getting stuck in any crowds. This was our first view of the crater… The pictures really do no justice. It was too amazing for words!

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And yes, it rained through much of our hike so ponchos were a necessity.

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One of the first things we did was stop in the Thurston Lava Tube. Lava actually flowed here and we got to walk right through it!

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Then we got started on the actual Kilauea Iki hike. We walked through lots of rainforest, which was absolutely beautiful. But then we caught site of the crater we would soon be walking into.

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Omg. This was seriously surreal to us. Since we weren’t with a guide and we were moving backwards, we weren’t even sure if we were supposed to be walking into this. “Is this allowed?!” We couldn’t believe it. But we saw a group hiking toward us, so we figured that was how the hike went.

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It’s hard for me to even explain what this experience was like. We were standing in the crater floor; what was once a lava lake. When Kilauea erupted in 1959, this spot was filled with lava.

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Just to get an idea of what that means, below is what Kilauea Iki looked like in 1959, right before the eruption ended.

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Courtesy of hvo.wr.usgs.gov

We were the only people in the crater for as far as the eye could see and it felt like we were in another world. Actually, this is quite what we imagined walking on the moon to be like (except we had gravity).

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Plant life is just starting to return to the otherwise desolate surface.

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There are still steam vents all over the crater and when we reached down to touch them, they were REALLY hot!

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It was a long trek through the crater and we couldn’t believe how it kept going on and on. At some points we felt a bit lost and had no idea where we were going. But the piles of rocks acting as trail markers helped us get back on track.

The trail actually got a bit tough toward the end and we had to climb up a lot of rocks (would probably have been easier if we were crawling down, like we should have been).

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This is the view we saw from the top of the trail. Which is technically what we should have seen before entering the crater.

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And for a little bit of perspective, this is how small people looked in the crater when we were looking down at them.

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This was definitely the most amazing hike of my life! The trail wasn’t too tough for us, but at some points, I couldn’t even believe we were allowed to be doing this without a guide. There were large cracks in the lava; imagine falling in? And some of the climbing was a bit tough. This trail is definitely not for everyone, but if you’re relatively healthy and don’t have trouble walking, you would be fine.

Otherwise, there are plenty of other shorter hikes that can be done around Kilauea. But I’ll never get over being able to walk across the crater.

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Later that week we got to actually view Kilauea erupting first hand! It was from a distance, of course, but we took some photos and video (that again, don’t really do it justice), so more on that later!

After our hike, we had to stop off at the Volcano Winery, America’s Southernmost winery!

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It was a lot of fun to taste some of Hawaii’s wines, though most of them weren’t my style. They were SO SO sweet, mostly because they don’t have the same kinds of grapes we have on the mainland and they blend lots of their wines with fruit.

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My favorite was the Volcano Red (surprise, surprise), but we also brought back a bottle of Macadamia Nut Honey Wine, simply because it was so Hawaiian and makes a good little sweet after-dinner drink.

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One last stop before heading back to Beth and Adam’s, Boston’s own EatBoston told me I needed to visit the orchid store if I was in the area.

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I absolutely love orchids (ever since reading Susan Orlean’s The Orchid Thief), so I knew I would enjoy it here.

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The orchids were absolutely amazing! I wish we had a bit more time because I was having a field day in here with my camera.

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I wanted to buy every single one, but imagine it would be quite tough to get them home to Boston!

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They also had little flowers you could take to put behind your ear.

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And a description of where they should go.

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Love the sense of humor!

I’ll end here since I think this is probably more than enough for one post, but I still have a lot more to write about and more photos to share, including our weekend in Honolulu!

I’m happy to be home in Boston, but a) it’s really cold here, b) it’s still raining, c) I miss the beaches and amazing views, and d) I miss my sister and Adam!

[Sues]

popchips Giveaway!

6bags

So I’ve said it before, but I’m borderline addicted to popchips! They’re crunchy, light, flavorful, and extremely satisfying. The best part is, they’re not baked or fried. They’re made by simply taking potatoes, adding some heat and pressure, adding some seasoning, and voila… you’ve got yourself a popchip! They’re all natural and by far win my vote for one of the best healthy snacks. I’m literally blown away by all of the tastiness! They come in seven palette-pleasing flavors: original, barbeque, sea salt & vinegar, salt & pepper, cheddar potato (which I still need to try!), sour cream & onion, and parmesan garlic (not pictured). 

Giveaway

Because the people at popchips are some of the coolest in the USA, they’re going to give one lucky We are not Martha reader a variety case of 24 (8oz) bags of popchips! Thankfully they’re going to ship the case directly to the winner, which is good for you, because if they sent it to me first, I’d eat them all, hehe ;)

Since I’m sure everyone is busy, busy, busy this week gearing up and traveling for Thanksgiving, you have until Friday, November 27th at 11:59 EST to enter, by leaving a comment on this post telling us which flavor of popchips you’re most excited to try.

With the holidays right around the corner, I figured it would be a good idea to do this giveaway now. The next few weeks most people will be finding every way humanly possible trying to snack a little wiser, so now you can have your own stash of crunchy and healthy snacks to get you through these otherwise calorie-packed months ;)  

Helpful hint

I normally buy popchips at Whole Foods but if you enter your zip code here you can find local stores that carry them!

Be sure to follow popchips on Twitter as well. They’re tweets are hilarious! And while you’re at it, become a popchips fan on Facebook, too!

Happy snacking!

[Chels]

Pumpkin Pasta with Chicken Sausage and Spinach

Though I happily celebrate pumpkin season straight through Christmas, I realize many people feel as though it ends after Thanksgiving. Which is less than a week from now! So, though I’m still vacationing in Hawaii, I figured I needed to get another pumpkin recipe up for you. It’s a good one and I’m pretty sure you can eat it all winter long!

I found the recipe on Beantown Baker, a local food blog I didn’t know existed until recently.

Pumpkin Pasta with Chicken Sausage and Spinach

  • 8 oz bowtie pasta (or whatever kind you like)
  • 2 t olive oil
  • 1 small onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 t sage
  • 4 links cooked chicken sausage, sliced (I used spicy Italian, but use any kind you like)
  • 1 C low-fat or fat-free cottage cheese
  • 1 can pumpkin puree
  • Pinch of nutmeg
  • Torn spinach with stems removed (Use as much as you like… I used baby spinach and used about 3/4 of my 8 oz. bag)
  • Crumbled goat cheese (it says optional… but I say it adds the perfect final touch!)


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Heat the olive oil in a skillet over medium heat and add in your sliced onion.

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Cook the onion for about 10 minutes, until tender, and then add the garlic, sausage, and sage. (Make sure you get your pasta started boiling here, too).

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Combine your pumpkin and cottage cheese in a blender and blend until you get rid of all the lumps.

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Make sure your chicken sausage is all nice and cooked through.

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And add the pumpkin and cottage cheese mixture to the sausage mixture. Cook over low heat and add some salt, pepper, and nutmeg.

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Drain your pasta and return it to the pot. Add the sausage mixture on top.

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Add in as much baby spinach as you like.

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Sprinkle some goat cheese over the top. Of course this is optional, but I say you need to do it! It added the perfect little creamy touch and gave the pasta even more of a fall flavor.

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I ate this for dinner and then ate it again the next two nights. I honestly think this is the ideal autumn dish and would even go so far to say you’ll enjoy it even if you’re not the biggest pumpkin fan ever. The pumpkin taste wasn’t over-powering and it was basically a dish of creamy deliciousness.

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Even though it certainly doesn’t feel like Thanksgiving here in Hawaii, I am so, so excited for it- my absolute favorite holiday! Of course, don’t forget to check out the Butterball Blog for lots of last-minute Thanksgiving advice :) And keep enjoying pumpkin until you run out!!

I’ll be back with lots more on Hawaii soon. Can I just say this is one of the coolest, most amazingly fun places ever? I’ve done SO much more than I ever thought I would do, including hiking around a volcano’s crater and seeing actual lava flow! Ah, I love it here!

[Sues]