Chutney Cream Cheese with Gingersnaps

I have not seen a recipe like this in donkeys’ years. It’s super simple, but has a lot of flavor, if, and that’s a big if, you like these kinds of flavors. To me these are great, and underused, flavors and while the MotH and the Boy both tried this, it was largely left to me to finish. Gee, rough job. I will go out on a limb and say this is not breakfast food though. Afternoon snack, especially with some hot tea, was just lovely.

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16 ounces cream cheese, softened
1⁄2 cup chopped chutney
2 Tbs sultanas (the pretty raisins)
2 teaspoons curry powder
1⁄2 teaspoon dry mustard

Mix softened cream cheese with curry powder and mustard. add the chutney and mix together well. Place in fridge at least 3 hours or overnight.

Serve with gingersnaps.

Source: Genius Kitchen

Guinness Pub Cheese

Pub cheese is such a wonderful thing. I guess, that only applies when I make it myself. I really don’t want to purchase “pub cheese” from a grocery store – sorry to the Publix.

The fact that this recipe has Guinness in it makes it all the better. I made it the first time as a trial run for a pot luck at work. I am happy to report, it was a great success.

Never hurts that it is super easy, does it?

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2 blocks cream cheese, softened to room temperature
2 c. shredded Cheddar
1/4 c. beer, such as Guinness
1 tbsp. chives
1 tsp. garlic powder
kosher salt
Freshly ground black pepper

In a large bowl, mix together all ingredients. Season with salt and pepper. Garnish with chives and serve with dippers of your choice.

Source: delish.com

Hood Day

On this day in history: 2012 – we brought home our little idiot.

Here’s the back story on Hoodlum: In 2011 we had to put down our beautiful Siberian Husky because his cancer had spread. He was only six. He had a great life until his last week.

Fast forward about a year: I have a friend who works with a therapy dog training group. They breed dogs and train for a variety of needs and I know dogs can wash out from those programs and my friend had adopted a couple herself (Goldies), so before I went to lunch one day, I emailed to see if there were any pups available knowing that this usually takes weeks if not months. I didn’t even tell the MotH because it was so unlikely to have a result anytime soon.

Famous last words: I got back to the office and there was this photo:Hoodie Boy

He’s half Border Collie and half Labrador and was washing out because of a hip, or so I was told. It didn’t take long to realize that his hip is fine, it was his personality – he’s too stubborn by half.

The agency was looking to have the personality of a Lab with the intelligence of a Border Collie – oops. There were four in the litter; 3 males, 1 female. Met the males – Hood was far and away the best looking of the bunch, but all the brothers washed out. Imagine that.

Either way, we went to Daytona to pick him up – how could you refuse that face? And then the fun began …..

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Homemade Mascarpone

I’m just not sure how many dogs get to have some homemade mascarpone cheese. My guess, is it just mine. This could not be easier to make and it tastes amazing. I will do the cost / benefit thing to see if it makes sense, but in my head this is so simple with things I already have on hand that I’m pretty sure this is a good deal. And did I say it tastes really good, because it is not just the Hoodie boy that likes it. It is me too.

D&D_2726Makes about 2 cups

2 cups heavy cream
1 tablespoon lemon juice

Note – do use a thermometer for this recipe.

In a saucepan, slowly bring the heavy cream to a low simmer. The temperature should reach at 180° F and the goal is to try to keep it around there.

Let simmer at 180° F for 3 minutes then add in the lemon juice.

Simmer for another 3 minutes, then remove from heat. Let cool to room temperature, 30 minutes.

Fill a small strainer with several layers of cheesecloth and set over a glass measuring cup.

Pour the cooled mascarpone mixture into the cheesecloth and stick the entire bowl in the fridge overnight, cover the whole thing in plastic wrap.

The next day, take it out, whip it up and use it however you would like. Keeps for a week in the fridge, if it lasts that long – in mine and Hood’s case, that is a no.

D&D_2728Source: Food52

Homemade Peanut Butter Dog Treats

This is an easy and flexible recipe. You can used canned pumpkin or canned sweet potato or just toss a sweet potato in the oven while you’re roasting something else. All-purpose or whole wheat flour will work.

D&D_2715I have to admit they smelled good, but I was concerned when Hood dropped the cookie from his mouth and sat there and sniffed it. But that didn’t last long – he likes them. I made in two sizes for him.

2/3 cup roasted sweet potato
1/4 cup peanut butter
2 large eggs
2 1/2 cups all-purpose flour, or more, as needed

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large bowl, beat together sweet potato, peanut butter and eggs until well combined. Gradually add 2 1/2 cups flour at low speed, mixing just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.

Place into oven and bake until the edges are golden brown, about 20-25 minutes. Let cool completely.D&D_2704

Source: damn delicious.net

Easy and fun and Hood – arbiter of taste that he is, loves them.

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Snake Bite Cake

Another take on a Guinness cake for St. Patrick’s Day. Never enough Guinness in baked goods if you ask me. Never enough Guinness in me either.

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1 cup all-purpose flour
1 cup granulated sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 large egg, at room temperature
1/2 cup sour cream, at room temperature
8 Tbs unsalted butter, melted and cooled
3/4 cup Guinness Extra Stout, at room temperature

8 Tbs unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 1/2 cups powdered sugar, sifted
1/4 cup fermented pear cider

Preheat the oven to 350° F. Butter and flour a 9-inch round cake pan.

Mix together the flour, sugar, cocoa powder, baking soda, and salt in a small bowl. In a large bowl, whisk together the eggs and sour cream. Then whisk in the melted butter and Guinness. Add flour mixture to egg mixture and combine with a rubber spatula. Pour into the prepared cake pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

While the cake is baking, prepare the frosting. Put the softened butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until creamy and well combined, about 2 minutes. Reduce the speed to low and add the powdered sugar, mixing until combined. Slowly pour in the pear cider and mix until the frosting comes together. Let the frosting set up a bit in the refrigerator until the cake is ready.

When the cake is cool, transfer it to a platter. Spread the frosting on top of the cake, taking care to push it all the way to the edges.

Notes: used Ciderboys First Press Apple Cider
Mix dry ingredients 8 March
Make cake 9 March – refrigerated
Make frosting 13 March – Chilled frosting overnight. Used a little more powdered sugar than called for.
Frost & Photo 14 March

The cake is a dream. The frosting not so much. Cider taste was not a favorite and the texture was not what I prefer. I will make the cake again though. Easy, chocolate, rich. Might make good cupcakes.

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Source: Food52

Hot Reuben Spread

I think I love every iteration of a reuben – well, it is fairly obvious from this site, yep. Reuben casserole, reuben sandwich, reuben soup, reuben dip (in several forms). Who really can resist corned beef and sauerkraut with Swiss and a messy sauce? Oh, and my favorite, seedless, marbled Rye – just love it so. And it is pretty too.

D&D_26441 cup corned beef, chopped
1 cup sauerkraut, drained very well
1 cup Swiss cheese, grated with extra for top
1/2 cup mayonnaise
1/2 cup sour cream
1 Tbs Dijon mustard
1 Tbs chili sauce
2 Tbs sweet relish

Combine all ingredients except extra Swiss for top and spread into a greased oven safe dish. Sprinkle extra cheese on top. Bake at 350 degrees for 25-30 minutes until mixture is hot and bubbly. Serve hot with toasted rye bread.

Mix together – 21 January 2018

Baked – 25 January 2018; toasted rye bread – can’t wait to try this. One word: Amazing.

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Trial run for St. Patrick’s Day.

I was really trying to thing of some kind of fun thing for the Ides of March, but I guess the murder of Julius Caesar is not something people made food for at any time. Um. ever. It might be kind of cool if someone did  – something Roman, perhaps?? Maybe.

So we are just going to call this St. Patrick’s Day early prep for a good holiday that I love.

This was the first date for me and the MotH. Lots of Guinness. Yep. Exceptional.