Around here we don’t need Cinco de Mayo to have a passion for Mexican food! But it certainly doesn’t hurt! A roasted pork shoulder soaking in a citrusy marinade is enough to make my son and Jeremy and Jeannie and I absolutely giddy. This time I decided to take this dish a step further and take the delicious slow roasted pork shoulder and turn it into carnitas tacos.

A few toppings, some tortilla, rice and beans, and cold beer and you’re all set for a Cinco de Mayo fiesta!

First, you need what my darling friend Nanner refers to as a big honkin’ piece-o-pork shoulder. I use the same marinade ingredients regardless of the weight of my piggie.

• Pork shoulder (mine was 7+ pounds)
• 1 bottle of Goya Naranja Agria (bitter orange) marinade
• 4 or 5 garlic cloves, peeled and smashed
• 1 T dried oregano
• 1 t kosher salt
• 1 t coarsely ground black pepper
• 1/4 C olive oil

Everything into a gigantic ziploc bag and into the fridge overnight.

Preset the oven to 350 and take the pork shoulder out so that it comes to almost room temperature.

Line a roasting dish with foil (you’ll thank me at washing time). Place the pork shoulder in the roasting pan and add about half the marinade (keep the other half). Cover with foil and roast for 3 to 4 hours (this is going to depend on the size of your roast). Remove the foil and roast for another 45 minutes to an hour.

Let the roast cool.

Chop a medium sized onion.  Once the roast has cooled to the point where you can handle it, shred it with your hands. This is a messy affair.

Add a tablespoon or two of olive oil to a pan, over medium high heat. It should be large enough to hold all the meat. When it’s hot, add the meat and cook until the pork starts to get crispy.

NOTE: We like ours very crispy on the outside. Also, if it seems to be drying out a bit while it’s crisping, add a bit of the reserved marinade to the pan.

When I serve this I place queso fresco, sliced radishes, sliced avocado, limes, cilantro, and red onion on a platter, wrap warm flour tortilla in a tea towel, put all the pork in a bowl, ice cold beer, and tell everyone to jump in. I pickle the onions and cilantro a bit by placing each in a bowl with about a 1/2 cup red wine vinegar and a 1/2 teaspoon cumin and let it sit for a while.

Enjoy!

If you want to keep the theme through this meal, make some of these FABULOUS Maya Galletas de Chocolate! Deep and rich in chocolate goodness with just a hint of kick at the end!

This week’s Sunday Supper Movement, Cinco de Mayo, is being hosted by Jen over at Juanita’s Cocina

Cinco de Mayo Appetizers & Sides {Aperitivos}:

• Chipotle Roasted Chickpeas from Home Cooking Memories
• Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
• Elote (Mexican Grilled Corn) from Magnolia Days
• Esquites or Mexican Corn Salad from Kimchi Mom
• Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
• Guacamole Rice from Foxes Love Lemons
• Healthy Mexican Ceviche from Mama’s Blissful Bites
• Loaded Cheesy Nachos from Gotta Get Baked
• Lobster Guacamole from I Run For Wine
• Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
• Slow Cooker Chicken Con Queso from Daily Dish Recipes

Cinco de Mayo Main Dishes {Platos Principales}:

• Barbacoa Beef from The Urban Mrs.
• Chicken Enchiladas with Avocado Cream Sauce from Bobbi’s Kozy Kitchen
• Chicken Fajita Feta-ccine from Chocolate Moosey
• Chicken Fajita Salad w/Home made Easy Salsa from Momma’s Meals
• Chicken Mole Potato Skins from Noshing with the Nolands
• Corona Beer-Battered Fish Tacos from Pescetarian Journal
• Duck Carnitas from The Girl in the Little Red Kitchen
• Enchiladas with Red Chili Sauce from Hezzi-D’s Books and Cooks
• Fish Tacos with Lime Salsa from Curious Cuisiniere
• Japanese Mexican Tacos from Ninja Baking
• Lightened Up Taco Salad from Kudos Kitchen
• Mexican Pizza with Chipotle Orange Sauce from Family Foodie
• Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
• Pork Carnitas from From the Bookshelf
• Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
• Roasted Poblano and Corn Lasagna from Juanita’s Cocina
• Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
• Slow Cooked Carne Asadas from Peanut Butter and Peppers
• Soft Shell Tacos from That Skinny Chick Can Bake
• Spicy Shredded Beef Chimichangas from Supper for a Steal
• Spicy Steak Fajitas from Cravings of a Lunatic
• Stuffed Poblano Peppers from Country Girl in the Village
• Tequila Lime Chicken from No One Likes Crumbley Cookies
• Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
• Tofu Tacos from Hip Foodie Mom
• Yucatan Pollo Pibil and Corn Tortillas from MarocMama

Cinco de Mayo Desserts {Postres}:

• Dairy-free Flan from The Not So Cheesy Kitchen
• Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
• Fried Ice Cream for a Crowd from Growing Up Gabel
• Luxuriously Healthy Chocolate Frosting from What Smells So Good?
• Mexican Brownies from Cindy’s Recipes and Writings
• Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
• Peanut Mazapanes from Pies and Plots

Cinco de Mayo Drinks {Bebidas}:

• Fresh & Fruity Sangria from Webicurean
• Fruity Aguas Frescas from The Foodie Patootie
• Mango Aqua Fresca With Chia Seeds from Sue’s Nutrition Buzz
• Margarona from The Messy Baker
• Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious

As most of you know, I have one son, Tommy. But Tommy has a dear friend, Jeremy, from Australia, going to school in New York, who has lived with us off and on for years. Jeremy is with us on Sundays for family dinners, spends holidays with us, and is like a son to me. Being from Australia, he has many friends here, but there’s no family. I have adopted him while he’s here. Many times I like him better than my own … kidding. Mostly. Kinda. Oh, okay, Tommy edges him out, but only slightly.

When it’s family dinner, family is what we gather, and that always includes Jeremy. Jeremy eats as if he’s going off to a foodless planet, so a lot more has to be cooked when he comes. Nice to see a boy with a healthy appetite. Downside of that … HE’S SKINNNNNNNY, to the point that you just want to give him a smack, but wouldn’t!

This particular Sunday when he said he was coming for dinner, he asked if he could come and make pikelets. Nope, I didn’t know either. I honestly thought perhaps he was talking about mini pickles or some sort of fish dish. Nope. Pikelets are a type of pancake. A sweet pancake that you can serve with jam and whipped cream, or butter, sugar and lemon.

Jeremy brought over his grandmother’s recipe and away it went …

• 1 C self-raising flour
• 1/4 t bicarbonate of soda (baking soda)
• 2 T sugar
• 1 t white vinegar
• 1 egg, lightly beaten
• 1 T butter, melted

Sift flour and bicarbonate of soda into a mixing bowl. Add sugar and beaten egg. Combine milk and vinegar and add to mixture in bowl. Fold in butter.

NOTE: Now, here is where we ran into trouble. The mixture was a little too thick. We added tablespoons of water until it loosened up a bit, but Jeremy over mixed it a bit and they were a little too dense. DELICIOUS, but dense. Even this way there wasn’t a single one left!

Add a pat of butter to a hot pan. Drop the batter by tablespoons. Your pikelets should be about 2 inches in diameter.

I tried this again, and adapted this recipe from Bill Granger’s book, bill’s food by Bill Granger. If you haven’t tried any of his recipes, you should. He’s a fabulous chef, and quite easy on the eyes!

• 125 g (1 C) all purpose flour
• 2 t baking powder
• 2 T raw sugar
• 1 egg, lightly beaten
• 170 ml (2/3 C) milk
• Butter for greasing the pan

Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.

Add the egg and milk and whisk until smooth.

Heat a large non-stick frying pan over a medium heat and brush with butter, being careful not to let the butter brown. Spoon tablespoons of mixture into the pan and cook for about 2 minutes, until bubbles appear on the surface. Turn the pikelets over and cook for another 30 seconds.

Serve hot from the pan with extra butter, a sprinkle of sugar, and jam.

After watching the Johnny Depp movie Once Upon a Time in Mexico, my son became obsessed with Puerco Pibil. Puerco Pibil was the favorite dish of Sands, Johnny Depp’s character, so much so that he murders any cook who makes it too well.

After watching the movie a number of times and my son asking and asking for me to create this dish for him, I realized that on on the DVD the director, Robert Rodriguez, provides a recipe and video instruction on how to cook the dish. It’s located in the bonus features.

First time I made this, couldn’t find the banana leaves, used the wrong cut of pork, was so spicy that there were scorched throats all around the table … but it is requested again and again, and I have changed it a bit to suit the folks eating – unless of course you have a table of fire breathing dragons and then the original would suit you just fine!

• 5 pounds pork butt, cut into 2 inch cubes
• 5 T annato seeds
• 2 t cumin seeds
• 1 T whole black pepper
• 1/2 t whole cloves
• 8 whole allspice berries
• 2 habanero Peppers, fresh or dried, cleaned and minced (optional)
• 1/2 C orange juice
• 1/2 C white vinegar
• 8 garlic cloves
• 2 tablespoons salt
• 5 lemons
• 1 shot of tequila
• banana leaves (optional)

Blend the cleaned and chopped habanero peppers with the orange juice, vinegar, garlic and salt.

Mix the dry spices with the liquid.

Add the juice of 5 lemons and a nice splash of tequila.

Place the cubed pork butt in a large zip lock bag and add the marinade. Soak 4-6 hours, in refrigerator, turning several times.

Line (8×13) baking pan with banana leaves. Pour in pork along with the marinade. Cover with Banana leaves and seal the pan with foil. Bake in a 325 F degree oven for 4 hours.

Grind the annato seeds, cumin seeds, whole peppercorns, whole cloves, and whole allspice in a spice or coffee grinder, or use a mortar and pestle.

NOTE: I have a coffee grinder that’s dedicated to grinding spices. I use rice or bread to clean it out in between uses so there’s very little residue to flavor whatever you may grind next.

Blend the cleaned and chopped habanero peppers with the orange juice, vinegar, garlic and salt.

NOTE: I used one habanero and one jalapeno. It was still spicy, but much tamer than the first time.

Add the dry spices to the liquid and add the juice of 5 lemons and a nice splash of tequila.

Place the cubed pork butt in a large zip lock bag and add the marinade. Let it sit for 4-6 hours, in refrigerator, turning several times.

Line (8×13) baking pan with banana leaves. Pour in pork along with the marinade. Cover with Banana leaves and seal the pan with foil. Bake in a 325 F degree oven for 4 hours.

NOTE: I was lucky enough to find banana leaves in one of the supermarkets near me. If you can’t find them, line the roasting pan with foil and then parchment paper – OH! or use Martha Wrap, foil and parchment in one (Reynolds Wrap makes it as well)!

Serve over a bed of white or Spanish rice, extra limes, lots of napkins, and beer – plenty of beer!

Enjoy!!!

NOTE: BTW, this was my first participation in the Sunday Supper Movement, hosted this week by Heather over at Girlichef. This week’s theme is inspiration from a favorite food movie scene. I owe a big thanks to my friend Lizzie from That Skinny Chick Can Bake. Thank you for mentoring me through this first foray into the Sunday Supper Movement! There are a lot of great participants in the Sunday Supper Movement, stop by their movie scene inspired dishes and have a look!

Toast (bready things)

• Scones (inspired by Tea with Mussolini) - Country Girl in the Village
• Croque Monsieur (inspired by It’s Complicated) - That Skinny Chick Can Bake!!!
• “Eat Me” Blueberry Lemon Scones (inspired by Alice in Wonderland) - The Messy Baker
• Dog Bone Breadsticks (inspired by Frankenweenie) - The Urban Mrs.
• Individual Deep Dish Pizzas (inspired by Mystic Pizza) - Momma’s Meals
• Basic Bread Recipe (inspired by Agora) - Masala Herb
• Mystical Double Cheese Pizza (inspired by Mystic Pizza) - Webicurean
• Vanilla Cinnamon Pancakes (inspired by No Reservations) - Pies and Plots

No Reservations (soups and salads)

• 10-Minute Potato Ham Soup with Pesto Swirl (inspired by Julie & Julia) - Shockingly Delicious
• Alaska Smoked Salmon, Celery, and Apple Salad (inspired by Salmon Fishing in the Yemen) - Pescetarian Journal

Today’s Special (fish, chicken, beef, and pork)

• الدار البيضاء Fish Tajine (inspired by Casablanca) - Maroc Mama
• Beef and Onions Braised in Beer (inspired by Julie & Julia) - Magnolia Days
• Spicy Seared Tuna with Balsamic Reduction (inspired by Big Fish) - I Run For Wine
• Slow Cooker Braised Short Ribs (inspired by Brave) - Big Bear’s Wife
• Puerco Pibil (inspired by Once Upon a Time in Mexico) - From the Bookshelf

Forks Over Knives (veggie-heavy dishes and sides)

• Eggplant in Garlic Sauce (inspired by The Joy Luck Club) - Hezzi-D’s Books and Cooks
• Beet Chips (inspired by Food Matters) - girlichef
• Ratatouille (inspired by Ratatouille) - Noshing With The Nolands
• Mushroom and Asparagus Mini Quiches (inspired by Sixteen Candles) - Home Cooking Memories
• Veg Samosas (inspired by Monsoon Wedding) - My Cute Bride
• Not So Fried Green Tomatoes (inspired by Fried Green Tomatoes) - Mama.Mommy.Mom
• Roasted Taters with Bacon (inspired by Lord of the Rings) - Curious Cuisiniere
• Goat Cheese Basil Grits (inspired by Fried Green Tomatoes) - Diabetic Foodie

Udon (pasta and noodles)

• Big Night Timpano (inspired by Big Night) - Kimchi Mom
• Better Baked Mac & Cheese (inspired by Soul Food) - What Smells So Good?
• Spaghetti with Meatballs and Gravy (inspired by Lady and the Tramp) - Juanita’s Cocina
• Spicy Sichuan Noodles (inspired by Eat Drink Man Woman) - Food Lust People Love
• Chicken Tchoupitoulas Pasta (inspired by Last Holiday) - Gourmet Drizzles

Just Desserts (sweet treats)

• The Best Chocolate Cake (inspired by Chocolat) - The Foodie Army Wife
• Chocolate Almond Torte with Raspberries (inspired by Chocolat) - Vintage Kitchen
• Iocane-Dusted Brownies of Unusual Size (BOUS’) (inspired by The Princess Bride) - The Cooking Actress
• Minny’s Chocolate Pie (inspired by The Help) - Daily Dish Recipes
• Pao de Lo | Portuguese Bundt Sponge Cake (inspired by My Big Fat Greek Wedding) - Family Foodie
• Gluten-Free Chocolate Chip Cookie Pie (inspired by Life of Pi) - No One Likes Crumbley Cookies
• Fantasia Cakes (inspired by Disney’s Fantasia) - NinjaBaking. com
• Chocolate Dipped Almond Coconut Bars (inspired by Charlie and the Chocolate Factory) - Kudos Kitchen By Renee
• (Gluten Free) Orange Soda Pound Cake (inspired by Joe Vs The Volcano) - Blueberries and Blessings
• Peach and Berry Cobbler (inspired by Soul Food) - The Lovely Pantry
• Golden Ticket Peanut Butter-Pretzel Truffles (inspired by Willy Wonka and the Chocolate Factory) - Weekend Gourmet
• French Macarons (inspired by Marie Antoinette) - Happy Baking Days
• Pistachio and Cherry Cannoli Cups (inspired by The Godfather) - Peanut Butter and Peppers

Bottle Shock (beverages)

• Raspberry Cordial (inspired by Anne of Green Gables) - NeighborFood
• Grapefruit Flirtini (inspired by Sex and the City) - Ruffles & Truffles
• Wines To Pair With #SundaySupper Movie-Inspired Recipes (inspired by Sideways) - ENOFYLZ Wine Blog

I have seen this recipe many times – on the Williams-Somoma website, Giada de Laurentiis, Mario Batali – and all had a certain appeal. That wonderful combination of sweet and sour. And that sweet and sour comes from two of my favorite ingredients – balsamic vinegar and honey! What could be better? Oh, one thing – it’s so quick to make! It’s one of those meals you can do last minute if on a work night you decide to torture yourself and invite a friend around for dinner!

Best part, it’s just a few ingredients, and pantry ingredients really. Couple this with potatoes or couscous and a salad and you are DONE!

• 4 bone-in pork chops, each about 1 lb. and 1 inch thick
• Kosher salt and freshly ground pepper, to taste
• 1 T olive oil
• 2 T honey
• 1/2 C balsamic vinegar
• 1 t minced fresh thyme
• 1/2 C chicken broth
• 2 T unsalted butter

Season the pork chops with salt and pepper.

In a large nonstick fry pan over medium-high heat, warm the olive oil. Add the chops and cook, turning once, until golden brown, 3 to 4 minutes per side. Transfer to a plate.

Reduce the heat to medium. Add the honey, vinegar and thyme and cook until the liquid is thickened and reduced by half, about 5 minutes. Stir in the broth and bring to a simmer.

NOTE: The balsamic vinegar gets very dark, very quickly, and will go from dark to burned even quicker, so be careful!

Return the pork chops to the pan, cover and cook for 3 to 4 minutes. Uncover and cook, turning the chops occasionally and basting with the sauce, for about 15 minutes more for medium doneness. Transfer the chops to a platter and cover loosely with aluminum foil.

Increase the heat to medium-high and simmer until the sauce is syrupy, about 3 minutes. Remove from the heat and stir in the butter until incorporated. Season with salt and pepper. Drizzle the sauce over the pork chops and serve immediately. Serves 4.

As the old song goes … you had a bad day… You’re taking one down … You sing a sad song just to turn it around … That song was the recurring theme with my loved ones this week. And this song just kept running through my exhausted, anxiety ridden brain over and over again.

We have had relationship difficulties, crossroads in life, upsets with parents, children running amok, worrying, hurt feelings, misunderstandings, jobs being lost, jobs being gotten again, frustrations, ill parents, anxiety, anger. Yikes! And all that before Wednesday! Not enough sleep. Too much bourbon. Too many cigarettes. Too much thinking.

You know the kind of thinking that is more like hamsters running on a wheel inside your head. They don’t stop. Then one tiny hill turns into Mt. Everest. I have named these little anxiety causing rodents Flo & Eddie (hopefully some of you out there remember who Flo & Eddie are).

And the song. The song. That song … Coz you had a bad day … over and over again.

Gotta turn this bad time around and quiet Flo & Eddie.

My idea of turning any bad time around has cooking in it, baking, and definitely has chocolate in it. I am quite sure FLo & Eddie like chocolate.

I already have a favorite brownie recipe, Loveys Brownies, but I have had this Cocoa Brownie recipe torn out of the Bon Appetit December 2012 issue staring at me, and then I saw it on Pinterest. Oh, Pinterest, how you tempt me! So I thought I would try something new.

I may rename these fudgey, cakey, moist gems You Had a Bad Day Brownies. They seem to be quieting all the brains around me roaring out of control. Make sure to completely cool the brownies before you cut into them or they fall apart a bit.

So there Flo & Eddie, take that!

• Nonstick vegetable oil spray
• 1/2 C (1 stick) unsalted butter, cut into 1 inch pieces
• 1 1/4 C sugar
• 3/4 C natural unsweetened cocoa powder
• 1/2 t kosher salt
• 1 t vanilla extract
• 2 large eggs
• 1/3 C all-purpose flour

Preheat oven to 325°.

Line an 8x8x2 inches glass baking dish with foil, pressing firmly into pan and leaving a 2 inch overhang. Coat foil with nonstick spray; set baking dish aside.

Melt butter in a small sauce-pan over medium heat. Let cool slightly.

Whisk sugar, cocoa, and salt in a medium bowl to combine.

Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not over mix).

Scrape batter into prepared pan; smooth top.

Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.

Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares

NOTE: So you had a bad day. Flo & Eddie are spinning the wheel. This brownie will make your day better and quiet the rodents. I promise. Worked with my loved ones … and ME!

I love baking. I love baking and having the house smell of freshly baked cookies. The problem is … well, the cookies themselves. There are so many. And, if they’re good, and I baked them so how could they be anything but good, then I eat WAY too many of them. And when I eat too many of them I get fat. When I get fat, my clothes don’t fit and I have to go shopping to buy new, larger clothes. That causes me to be depressed and what helps any girl’s depression? Cookies, and chocolate cookies. And then the circle begins again. I’m making these for folks who are thin. You know, those horrible NATURALLY thin people. And thin as they are, they doesn’t need too many cookies either. Though, truth be known, these are those ANNOYING people who can eat a cookie or two and walk away, a scoop of icecream and be satisfied, a handful of Cheez-Its and walk away (Like, REALLY, who eats a handful of Cheez-Its and walks away).

I think it far simpler to find a recipe on Christina’s lovely site Dessert for Two (remember the Mini New York Cheesecakes?)and bake just enough to satisfy the cookie and chocolate craving. I saw this recipe and knew I had to try it, though I did make a few changes, like using dried cherries instead of coconut and vanilla extract instead of almond extract.

Deep, dark, chocolatey flavor. The espresso just shoots them over the moon. May add a little less espresso powder the next time and perhaps a smidge of cinnamon. Love the cherries with the chocolate. The coconut oil gives a little background flavor that you can’t quite put a finger on. But WOW and yes, they’ll be baked again! Thanks, Christina, for another winner!

Go to her site. If you want to bake just a small batch, she has hundreds of recipes.

• 1/3 C solid coconut oil
• 2 T unsalted butter
• 1/2 C sugar
• 1 large egg
• 1/8 t vanilla
• 1/4 t salt
• 1/2 t instant espresso powder (optional)
• 1/4 C cocoa powder
• 1/2 C flour
• 1/2 C dark chocolate morsels
• 1/2 C dried cherries

Preheat the oven to 350° F. Line a half sheet pan with parchment paper.

In a medium bowl, beat together with an electric mixer the coconut oil, butter, and sugar. Beat for 2 full minutes, until light and fluffy.

Next, add the egg and continue beating. Add the vanilla extract, salt, and espresso powder.

Finally, sprinkle on top the cocoa powder and flour. Beat until dough comes together.

Fold in the dark chocolate morsels and cherries by hand.

Divide the dough into 6 large balls and slightly flatten them with your hand.

Bake for 14 minutes, rotating the sheet half-way through.

Let cool for 1 minute on the sheet before moving to a wire rack to cool completely.

Okay. I want to make dessert. I want to make a yummy dessert. No, strike that, I want to make a really great, turn someone into putty in your hands, yummy dessert. Wait, but it has to travel well and be easy to make. (Not asking for too much, am I?) The downside? There’s just two of us and how much dessert does anyone really want left over. And throwing away dessert is not an option.

Enter small batch baking and the genius of Christina over at Dessert for Two. She is my go-to site for this sort of thing. These Mini New York Style Cheesecakes were not just good … they were delicious … they were phenomenal. They were so simple to make, they can be thrown together at any short notice.

You know a recipe is successful when someone looks across the table at you, grinning from ear to ear, and the only word that could be mustered is ‘WOW’. And, yes, after that reaction, I will make these for you again and again.

I may experiment a little and instead of the sauce Christina made, cherries, or blueberries, or … well, the possibilities are endless!

This recipe makes 4 mini cheesecakes, using a regular cupcake pan.

• 6 ozs cream cheese, softened
• 1 large egg
• 1/4 C + 2 T sugar
• 1/2 t vanilla
• 1/2 t lemon juice
• 4 Nilla wafers (or other small cookies)

For the sauce:

• ¼ C sour cream
• 2 T brown sugar

Preheat oven to 375.

Add 4 paper cupcake liners to a cupcake/muffin pan.

Drop a cookie in each liner, flat side down.

NOTE: I used a cookie and a half. The Nilla wafer doesn’t quite fill the entire bottom, and I’m a crusty kind of gal (no comments). I also thought that a few smashed graham crackers with butter might work.

In a small bowl, beat together the cream cheese, egg, sugar, vanilla and lemon juice. Beat very well until combined.

NOTE: You are going to look at this batter and think it’s just not going to be enough or too much, but it’s the perfect amount!

Divide the mixture between the cups and bake for 15 minutes.

Let cakes cool completely, then refrigerate at least 4 hours.

NOTE: They’re a bit puffy when they come out, but as they cool they fall a bit.

When ready to serve, stir together the sour cream and brown sugar and pour on top of each cake.

NOTE: I zested a bit of lemon on top of each just to make them look pretty – not that they lasted long enough to be seen as pretty. Also, I removed them from the paper liners before serving. Good thing too! Can’t have anyone sitting at the table LICKING paper cupcake liners!

Now, you all know I am a huge fan of EveryDay Food Magazine. Really, Martha, what were you thinking by getting rid of our beloved little digest!?

And there has never really been a recipe I tried from EveryDay Food that I haven’t liked … until now. I think it’s just a matter of taste as I am sure many have tried this and loved it, but the brininess of the olives and the sweetness of the tangerines … well, YUCK. It just didn’t work for me. That and someone around here does not like olives. That should have been my first clue.

It may work for you.

• 1 whole organic chicken, cut into pieces
• salt and pepper
• 3 tangerines, unpeeled, quartered
• 2 T tangerine juice
• 2/3 C pitted green olives 4 oz
• 4 large garlic cloves, crushed
• 2 T honey

Preheat oven to 400 degrees.

Arrange chicken pieces on a rimmed baking sheet. Season with salt and pepper. Add tangerines and olives and garlic to pan. Roast 30 minutes.

NOTE: I used only thighs.

Whisk together juice and honey. Remove pan from oven and brush chicken with juice mixture. Return to oven for another 10-15 minutes, until chicken is cooked through.

NOTE: If I make this again, I’ll skip the olives and perhaps add in fennel, or something that better compliments the tangerines.

They say that music hath charms to soothe the savage breast … and yes, it’s breast, not beast. I received 20 bonus points on an American History final for knowing just that!

But, I digress …

’round our house, my Irish cream recipe has charms to soothe the savage Dad, or any other grumpy person that comes our way when there’s a pitcher of this around. We traditionally have this Christmas morning, but every once in a while, the boy can cajole me into making it just ‘because’. This recipe came from my Uncle Nicky, I tweaked it a tiny bit, changing whiskey to Amraretto – a mellower flavor in my opinion. But make no mistake, whether whiskey or Amaretto, this goes down VERY quickly and will soothe any bah humbug person and go to your head rather quickly!

• 1 can sweetened condensed milk (12oz)
• 12oz. heavy cream
• 2 T Honey
• 2 egg yolks
• 6-8oz of Amaretto
• squirt or two of chocolate syrup

NOTE: I pour the heavy cream into the condensed milk can to make life easier. I usually go with 6 oz. We do, after all, usually drink this Christmas MORNING! You can sub in Whiskey or Bourbon if you prefer. I’ve never measured the squirt. It all depends on how chocolatey you like things. Add a squirt, blend taste, add more if that’s to your taste.

Throw everything in a blender, blend well. Chill and serve.

NOTE: Best ice cold.

I always use Amaretto instead of whiskey as it gives it a much more mellow flavour, but the same KICK!!!

What is it about being stuck inside on cold, snowy days that makes you want to bake, and knead, and hibernate, and FEED people? The harder the snow comes down, the more you want to be in the kitchen creating delicious smelling things to fill the home. And nothing fills a home with comforting aromas more than bread.

These are super easy. Next snow storm heads your way, try these!

• 1 C water
• 2 T butter or margarine
• 1 egg
• 3 1/4 C all-purpose, unbleached flour
• 1/4 C sugar
• 1 t salt
• 1 T instant yeast

Preheat oven to 375

Add the yeast and a pinch of sugar to 1/4 cup lukewarm water (100-105 degrees). Let this sit for about 5 minutes until the yeast is dissolved and bubbling.

While you are waiting, melt the butter.

In separate bowl, whisk egg lightly, add remaining 3/4 cup water and the melted butter. When yeast mixture has bloomed add to water mixture and stir. Pour mixture in the bowl of a stand mixer fit with a dough hook.

In a separate bowl, whisk together the flour and sugar. With the stand mixer on the lowest setting, start adding flour/sugar mix slowly until it is all  incorporated. Turn mixer up to setting 2 and let it knead for 4-5 minutes. Do this long enough so the dough looks smooth and is clinging to the dough hook. Add 1 tsp of salt during the last minute of kneading.

Lightly flour a flat surface, remove dough from mixer and lightly knead by hand for a minute of two.

Shape dough into a ball and place in greased bowl in a warm spot, covered for 1 hour.

Shape into 8 buns and place on cookie sheets, cover and let rise again for 30-40 minutes.

Bake for 12-15 minutes until golden. Cool on wire racks.

NOTE: Letting them cool is SERIOUSLY the hardest part!