Vegetarian Potato Tamales

Soak about 25 corn husks in warm water for at least half an hour. This can be done while preparing filling and masa.

A fabulous alternative to corn husks is the large leaves of broccoli, cabbage, bok choy, grape leaves or other tough leafy greens. These are harder to wrap, and require string to tie up, but this makes the entire tamale edible, and tastes quite good! Leaves should be washed, but do not have to be soaked.

Filling:
1/4 cup vegetable oil
3 potatoes
6 large carrots
1 red bell pepper
1 onion
2 anaheim peppers, finely chopped
1-3 jalapeños, minced (depending on preferred spice level)
5 cloves garlic, minced
1 tbsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp salt

Dice potatoes, carrots, bell pepper, and onion. Heat oil over medium heat, and add diced vegetables. Cook for 5 minutes, covered. Add anaheim peppers, jalapeños, and garlic. Cook until soft, but not mushy, 5-10 more minutes. Stir in spices and salt, and cook for another minute. Let filling cool while preparing the dough.

Masa dough:
6 cups masa
1/2 tsp cumin
1 tsp salt
1 1/2 cups butter or shortening, softened
6 cups warm vegetable broth, milk or water

Combine masa, cumin, and salt in large bowl. Work shortening or butter into the masa with fingers or pastry cutter. Knead in broth, milk or water, until dough is cohesive, soft, and pliable.

Assembly:
Lay out a corn husk or green leaf on a flat surface. Make sure there is no water pooled in it, but the husk or leaf can be damp. Press masa dough onto the husk, about 1/3 inch thick, leaving at least 2 inches on the top and bottom, and at least a 1/2 inch on either side. Spoon about 1 rounded tablespoon of filling into the middle of the masa. Roll the husk around the masa, pressing the two edges of masa together, and folding the husk over. Using 1/4 inch strips of corn husk or twine, tie the top and bottom. Or ,fold top and bottom into middle, and tie around the middle.

To steam:
Pour a couple of inches of water into the bottom of a large pot (large enough to hold all the tamales). Place a rack on the bottom of the pot to keep tamales out of the water. If you don't have a pan with a shallow steaming rack, be creative! I used a tin pie pan with holes poked through it. Stuff tamales into pot, vertically. Cover the pot, and bring the water in the bottom to a simmer over medium heat.
The tamales should be steamed for at least 90 minutes, but you should check them at least every 30 minutes and add water as necessary to prevent burning.
When masa is fairly firm, turn off heat, and remove tamales to a dish, if serving immediately. Remember to let them cool a while, or there will be many burned mouths!

Wow, yum.

Peanut Butter Cookie Dough Bites

Ingredients:

1 1/2 lbs. of chocolate chip peanut butter cookie dough. There are two options for this:

1. Cougar Mountain Chocolate Chunk Peanut Butter Cookie Dough (I mean, I wouldn't personally buy it off Amazon, but that's what it is) or other prepared cookie dough that is safe to eat raw. I am generally opposed to buying anything processed that is easy to make at home, but I tried this in a moment of curiosity and it was fabulous.
2. Or you can beat these ingredients together to make your own dough:

• 1/2 cup salted butter, at room temperature
• 1 cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
  
• 1/4 cup (or more) milk or cream
• 1/2 cup chunky peanut butter
• 1 cup miniature semi-sweet chocolate chips

You will also need:

• 1 (12 oz.) bag milk chocolate chips. I almost always prefer dark chocolate over milk, but the combination of peanut butter and chocolate is one where milk chocolate may actually be better.

• 2 tbsp vegetable or canola oil

• Finely chopped peanuts, sea salt or other garnish

The process is simple. Roll dough into small, 1 inch diameter balls and place on a baking sheet. Freeze for at least 15 minutes. Meanwhile, combine milk chocolate chips and 2 tbsp oil in a small bowl. Microwave only until some of the chocolate chips have begun to melt, then remove from microwave, stirring until completely melted (and microwaving more, if necessary). You want a smooth, silky bowl of chocolate.
Quickly dip each cold ball of cookie dough into the chocolate, to coat dough completely, and return dough to the cookie sheet. If using peanuts, roll through peanuts before placing on sheet. Other garnishes can be sprinkled on.
Return dough bites to freezer or refrigerator, and serve chilled.

Salmon Stuffed Peppers

Quick and easy lunch or snack:

1 small can salmon (6-7 oz.)
1/2 cup sweet pickle relish (I personally find the store-bought versions repulsive, so here is a recipe for homemade relish: The ONLY Relish I Will Ever Eat).
2 green or red bell peppers.

Combine salmon and pickle relish in small bowl. Halve peppers, and remove the seeds and pith. Spoon salmon mixture into peppers.

Chocolate Cherry Walnut Scones

Ingredients:

3/4 cup oat or rye flour

3/4 cups whole wheat flour or white whole wheat flour

3/4 cup unbleached all purpose flour

1/2 cup wheat germ

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

1 cup dried cherries

1 cup toasted walnuts, finely chopped or coarsely ground

1/2 cup chopped dark chocolate

3/4 cup chilled buttermilk plus more for glaze

1 large egg

Coarse sugar crystals

Preparation:

Preheat oven to 375˚F. Grease a large baking sheet.
Combine dry ingredients (first 9 ingredients) in large bowl.
Cut in butter until it is thoroughly worked in-no large bits should remain.
Stir in the chocolate, cherries, and walnuts.
Tossing ingredients lightly with a fork, add the buttermilk, mixing until just combined. Knead dough 1 or 2 times, just to form it into two balls.
Pat each ball into a disk, and roll them out on a floured surface, until dough is about 3/4 inch thick. Slice dough as you would a pizza, into 6-8 wedges per disk. Place on prepared baking sheet.
Brush with milk or egg white, and sprinkle with sugar.
Bake for about 22 minutes, or until scones are firm and just turning brown around the edges.

Classic Tiramisu

Recipe from Epicurious. DELICIOUS. I cannot get over how utterly perfect this recipe is.

Both hard and soft ladyfingers work with this recipe. Just be sure to thoroughly soak them, if using hard ones.

Don't worry if your sugar has not dissolved after cooking the yolks. It will be fine after mixing it into the cream.

Coffee flavored liqueur can be substituted with 1 part espresso to 1 part brandy, rum, or milk.

6 egg yolks
1 1/4 cups white sugar
16 oz. mascarpone cheese
1 3/4 cups heavy whipping cream
2 (7-12 ounce) packages ladyfingers*
1/3 cup coffee flavored liqueur
optional garnish:
1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate

* If using hard ladyfingers, the proper amount will be closer to 14 oz total. Soft will be closer to 24 oz. Basically you just need enough to cover the pan or bowl twice.

1. Combine egg yolks and sugar in the top of a double boiler, over simmering water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl or 13x9 inch pan. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
4. To make the chocolate curls, use a vegetable peeler and run it down the edge of the slightly softened chocolate bar.

Coconut Blueberry Cake with Cream Cheese Frosting

Ingredients:

• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 2/3 cups sugar
• 3/4 cup (1 1/2 sticks) plus 3 tablespoons unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 3/4 cup coconut milk
• 1 1/2 cups finely grated peeled fresh coconut
• 2 cups frozen blueberries, shaken with 1 tbsp flour

Preheat oven to 325°F. Line bottom of 9-inch diameter springform pan with parchment paper; butter paper and pan.
Whisk flour and baking powder in medium bowl. Using electric mixer, beat sugar, 3/4 cup butter, and vanilla in large bowl until blended. Beat in eggs 1 at a time. Add flour mixture alternately with milk in 2 additions each, beating until just blended. Stir in 1 1/2 cups finely grated coconut.
Transfer mixture to prepared pan; sprinkle blueberries over, smoothing batter over top if necessary. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool cake in pan 20 minutes. Cut around sides to loosen; invert onto platter. Cool completely.

Perfect Cream Cheese Frosting

Ingredients:

2 8-oz. packages cream cheese (light works fine, although it will yield a slightly softer frosting) at almost room temperature
1/2 cup salted butter at almost room temperature
2 cups sifted powdered sugar
1/2 teaspoon vanilla extract or lime zest

½ cup toasted shredded coconut

Instructions:

Whip together the cream cheese, butter, and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated. Frost cooled cake, and sprinkle with toasted coconut. Refrigerate any leftovers (or anything you’ve frosted that doesn’t get eaten immediately).