Buffalo Chicken Dip

Nothing kicks the post-holiday winter blues better than the NFL playoff season. There are so many intense, exciting games to watch and if I can make it to Gillette to watch a winning Patriot's post season game in person - my year is already made.

My family is full of HUGE Pat's fans and we always try to make it to a game. We have our traditional tailgating spot in a small wooded area between two lots where we set up shop and spend the pre-game hours eating, drinking and discussing the only important thing at the moment: football.

My dad is super generous and has bought tickets the past few years for himself, my brother, my boyfriend and I. The only condition is that my boyfriend drives his truck down for tailgating and I supply all the food (we haven't quite found out what my brother's responsibility in the deal is....For now he's entertainment factor).

Here we are at the divisional round playoff game vs Kansas City on Saturday. We have a picture identical to this from the playoff game from last year vs Baltimore and some regular season games in previous seasons. It's definitely one of my favorite traditions!

Watching the game is the best part of the day but the tailgating fun doesn't fall far behind, especially when you love to cook. Unfortunately I didn't take any pictures to blog from this game's smorgasbord because I was too distracted from all the hype. I made chili, guacamole, peanut butter blossom cookies, grilled potatoes and marinated steak. Of course we had a selection of beers and bloody marys, as well.

Though I did not make it for this game, one of my favorite football snacks is buffalo chicken dip and I wanted to share. I have made it more times than I can count and I always use this recipe. It's the first dish to disappear on the buffet table and it's easy to see why.

This photo was actually taken when I made it for the 2013-2014 AFC Championship game. I remember I didn't get a chance to take a picture of it when it came out of the oven with the top layer of cheese melted because it was devoured too quickly. It's absolutely ADDICTING. Perfectly spicy, cheesy and flavorful.

Most buffalo chicken dips have all of the ingredients mixed together. When I make it, usually I prefer to layer it a bit for a nicer appearance. However you do it, it's going to taste amazing!


Serve it with chips, celery or crackers and make sure you get some before it's gone!






Buffalo Chicken Dip

Ingredients:
2 cups chopped rotisserie chicken
1 cup buffalo wing sauce
2 8 oz packages of cream cheese, softened
1 cup of ranch or blue cheese dressing (or 1/2 cup of each!)
1 1/2 cup shredded cheddar cheese
1/4 tsp garlic salt

Directions:

• Preheat oven to 350 degrees.
• Mix together cream cheese, 1 cup of the cheddar cheese, ranch/blue cheese dressing and the garlic salt. Spread in the bottom of a 9x9 pan. 
• Mix together chicken and wing sauce. Pour on top of the cream cheese mixture. 
• Top with the remaining 1/2 cup of cheese.
• Bake in preheated oven for about 25 minutes or until cheese has melted and sides are bubbling.

*If you prefer a non-layered dip, just mix all of the ingredients together, (still saving the 1/2 cup of cheese to top it) and bake 25 minutes.

Maple Pecan Crumb Cake with Cream Cheese Frosting

I love baking cakes for birthdays. To me the fun thing about cooking, though, is trying new things and being creative; therefore making a vanilla cake with chocolate frosting for every celebration isn't my forte. After so many years of baking and dozens of birthdays, it does get challenging to be creative and come up with something new.

This was the first time I made this cake and I have made it twice in the past week. Once for my friend whose birthday is New Years Day, and once for my manager who recently had a birthday as well. I tweaked it the second time around to make it even better, but still I received rave reviews from everyone who tried it on both occasions.

 "M" for Maggie, my favorite New Years baby

For the boss, we have a dusting of candied pecans and cinnamon sugar because I didn't have time to create a "B". (Sorry Brendan!)




The cake is extra delicious because the batter is made with buttermilk and brown sugar. The buttermilk makes it super moist and tender, and the brown sugar is the perfect match for maple and pecan. A cream cheese frosting with a hint of maple on this cake is a match made in heaven, and when you sprinkle the top with candied pecans you become at a loss of words worthy of describing this masterpiece....

The first time I made this cake, as seen above,  (pardon my somewhat messy frosting job, I am no professional cake decorator), I did not include the crumb center. I added it the second time because my colleague's favorite treat I had made was crumb cake so I figured it would be a perfect addition. I might just have to make it again for Maggie so she can experience it!

Also, the first time around I added chopped pecans to the batter and the second time I omitted them because I knew a few of my colleagues weren't huge fans of nuts. That step is totally optional but I have left it out of the recipe below.

This recipe is honestly perfect. It's flavorful and unique and reminds you of something Grandma would make.






Maple Pecan Crumb Cake w/ Maple Cream Cheese Frosting

Ingredients:
For cake:
2 1/4 cups all purpose flour
3/4 cup brown sugar
3/4 cup sugar
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cup buttermilk
1 1/2 sticks butter (3/4 cup), melted
1/2 cup maple syrup
1 tsp vanilla
For crumb filling:
1/2 cup flour
1/4 cup brown sugar
2 tbsp sugar
pinch of cinnamon
pinch of salt
1/2 stick (chilled) butter, cut into pieces
For frosting:
8 oz cream cheese, softened
1/2 stick softened butter (1/4 cup)
2 cups powdered sugar
1 tbsp maple syrup

Directions:

• Preheat oven to 350 degrees. Line two 9 inch round cake pans with parchment paper and spray lightly with cooking grease.
• Mix together flour, sugars, baking soda and salt until combined.
• In a separate bowl, mix buttermilk, melted butter, maple syrup and vanilla. 
• Gently stir wet ingredients into the dry and mix until just combined. Pour into prepared pans. 
• For streusel filling, mix together flour, sugars, cinnamon, salt and butter. Use your hands to break butter pieces down until it's crumbly. Top one of the cakes with the streusel (you probably won't use it all). 
• Bake in preheated oven for 27-30 minutes or until a toothpick comes out clean. The cake with the streusel may take a minute longer than the other one. Let cakes cool completely on a cooling rack. 
• To prepare frosting, beat the cream cheese, butter and syrup and until completely combined and light. Scrape the edge of the bowl and slowly beat in the powdered sugar. 
• To prepare the cake, frost the bottom of the non-streusel cake and flip it on the streusel cake, so the cake middle will have both frosting and streusel. Frost the outside of the cake.
• Top with cinnamon sugar and candied pecans to serve.

Deviled Eggs Two Ways

One of my absolute favorite hors d'oeuvres (yes I used spell check) are deviled eggs. They are so delicious, flavorful and the perfect bite sized treat. I've noticed recently that they even seem to be trending and served more often in restaurants as appetizers. (If you're from the local area, The Black Birch in Kittery is notorious for their deviled eggs and I have ordered them every single time I have eaten there. My recommendation of the day is to go there and order some.)

I decided to make them in two of my favorite ways, dressed up a bit for New Years as a somewhat sophisticated snack for the party goers.

When it comes to preparing a snack for a party, you can NEVER go wrong with buffalo chicken anything. Buff chick dip, buff chick pizza, buff chick wings, tenders, nuggets....You name it! Well buffalo chicken deviled eggs prove to be just as much of a crowd pleaser, and a pleasant variation from the traditional recipe.

The yolks are whipped with blue cheese and buffalo sauce, piped back into the egg white vessel and topped with chopped celery and crispy chicken skin. It is a mouth watering flavor combination that's sure to impress.....

The other recipe I made is my go to when I am looking for a more traditional deviled egg. The twist is a bit of curry powder, and it makes a huge difference. They are so simple but the extra flavor and warmth from the curry is really what makes people ask you to share the recipe. When you dust the top with a bit of paprika, people won't expect anything out of the norm!

I think making a couple different kinds is so fun for a party, and it really is simple. The most difficult part about deviled eggs is peeling the darn things! Say what you want about the tips and tricks to make it easier. I feel like I've tried it all and it seems that the egg just decides how easy it will make it for you and that's that.

These are great recipes for holiday parties, and perfect timing for the upcoming NFL playoffs!!






Buffalo Chicken Deviled Eggs

Ingredients:
6 hard boiled eggs, peeled and yolks removed
1/4 cup mayo
1 tbsp of buffalo sauce (I use Frank's Red Hot Buffalo Wing sauce), plus more to taste, up to 2 tbsp
1-2 tbsp crumbed blue cheese
salt and pepper to taste
finely chopped celery for garnish
1 tbsp of rotisserie chicken skin or 1 tbsp of finely chopped rotisserie chicken

Directions:

• Mixed the mayo, egg yolks, buffalo sauce, blue cheese and salt and pepper until smooth. 
• Fill plastic bag with mixture and cut the tip. Pipe mixture into the egg white. 
• Top with celery and chicken or for crispy chicken skin garnish, fry the chicken skin until crispy in oil in a skillet over medium-high. Be careful not to burn it. Keep the chicken skin in a sealed plastic bag and top the eggs just before serving to keep the skin crispy. 

Curry Deviled Eggs

Ingredients:
6 hard boiled eggs, sliced in half and yolks removed
1/4 cup mayo
1/2 tsp dried parsley
1/4 tsp ground mustard
1/4 tsp curry powder
Salt and pepper to taste
Paprika for dusting

Directions:

• Mix yolks, mayo and seasonings together until smooth.
• Place in plastic bag and cut the tip. Pipe into egg whites. 
• Dust with paprika before serving.

White Chicken Chili

I'm a huge fan of chili. Whether it's loaded with meat or it's a vegetarian delight with 18 different kinds of beans, it's all good to me. I do believe, though, that there is an unsung hero in the world of chili.....
White chicken chili is a bit outside the norm but nevertheless a unanimous crowd pleaser. Shredded rotisserie chicken with poblano peppers, lime juice and sour cream.... Crush some tortilla chips up and it's game time! (Yes I did make this for a Pats game) It's vibrant and flavorful, yet a perfectly cozy comfort food.

I love this recipe because a good rotisserie chicken is moist and seasoned, making it super easy to shred up and mix into the pot (plus they're cheap!!). Poblanos and jalapenos add great spice and flavor as well, paired with a sweet crunch of corn.

I highly recommend this for your next tailgate or game day snack! 

(The trick to keeping it gluten free is checking the label on your chicken stock because for some crazy reason they like to sneak wheat in there.)





White Chicken Chili

Ingredients:
1 jalapeno, minced (remove seeds if you don't want too much spice!)
3 poblano peppers, chopped
2 onions, chopped
4 garlic cloves, minced
Salt and pepper to taste
1 tbsp cumin
2 tsp coriander
2 tsp chili powder
3 cans of white beans, drained and rinsed and mash one of the cans with a potato masher
5 cups chicken stock
2 limes
Meat from 1 large rotisserie chicken, shredded/chopped
1 cup frozen corn
1/3 cup sour cream
1/3 cup chopped cilantro
Crushed tortilla chips

Directions:

• Heat tbsp of oil in large pot over medium heat. Add in peppers, onions and garlic and saute until soft. 
• Add seasonings and stir to coat. Pour in chicken stock and lime juice and simmer. 
  Add in the beans and continue to simmer for another 20 minutes or so. 
• Stir in chicken, corn, sour cream and cilantro. Cook until heated through. 
• Serve with a dollop of sour cream and crushed tortilla chips.

Recipe adapted from www.foodnetwork.com

Homemade Irish Cream

With the holiday season comes dozens of yankee swaps and gift giving and sometimes it's hard to choose just what to give. Homemade gifts are so thoughtful and if it involves liquor then you may have hit the jack pot, especially if it's festive! Irish Cream (aka Bailey's) is a wonderful addition to a cocktail or a delicious treat in your Christmas morning coffee.

It's a simple recipe and stays good in the fridge in an air tight container for months! Plus, you can have a lot of fun decorating them in adorable bottles. I gave mine away with a bag of local, organic coffee.

 

I use Jameson but you can use your favorite Irish whiskey. This recipe has chocolate, coffee and almond in it, giving it a similar flavor to Bailey's. This recipe has a bit higher alcohol content than Bailey's though, which is my personal preference but you can alter the ingredients as you wish. In my opinion, you want the whiskey flavor to shine a bit and not just be masked by heavy cream. 

As I said, it keeps good in the fridge for a few months. It does thicken in the bottle, so before serving you'll want to give it a good shake and it will loosen right up to be poured into a delicious coffee drink!

Happy Holidays!!





Homemade Irish Cream Liqueur 

Ingredients:
1 1/4 cup Irish Whiskey
1 cup heavy cream (do not substitute with half and half or milk, it doesn't work)
1 14oz can of sweetened condensed milk
1 tsp instant coffee
1 tbsp chocolate syrup
1 tsp vanilla
1/4-1/2 tsp almond extract

Directions:

• Pour ingredients into blender and mix until combined. 
• Pour into air tight containers and store in fridge. 
• Shake well before serving.

Homemade Oreos

My favorite reason to cook is for special occasions. Good food brings people together and it's great to be the person that provides that. There's something so special to me about baking a pie to share on Christmas, or breakfast for the family on Mother's Day. I find I even get more excited for other people's birthdays than my own because I get to learn about their favorite treats and make something just for them.

Two of my colleagues, David and Josh, have birthdays in December and I wanted to make them something. I asked for a hint of what they would like and I was told they both loved Oreos. My mind immediately started jumping to all of these different ideas that involved Oreos in some way. I was thinking way outside the box about this elaborate trifle dessert when it hit me; I should just make homemade Oreos.......Duh! It's the type of thing that's just so obvious that you don't even think of doing it.

Well, they aren't hidden in plain sight anymore because they made their big debut in the office today and I will 100% be making them again.

The decadent chocolate cookies are crisp yet chewy, and the filling is sweet and creamy. Consider them your packaged Oreos on steroids.

The thing I truly loved about these cookies is that they are uncommon, at least as far as I know. I have never had or seen homemade Oreos before, but wherever you bring them they are sure to be a hit just based on how well loved the classic packaged cookie is. It's a thoughtful, homemade version of the cookie so many of us loved as kids (and now), which gives them an element of nostalgia. That's always a huge bonus for a food item!!

Here's a fun fact: Oreos are vegan. I know this because my sister is a vegan and has been since she was 11. No offense to her, but you have to assume these must be better than the packaged cookies because: A. they are homemade B. they have butter.

They are even Hilnur approved! (My sister's Irish Wolfhound mix - don't worry, we didn't let him have the chocolate but he definitely gave it a solid attempt!)

This is a delicious recipe that will please any crowd and be a thoughtful gift for your Oreo loving friend or family member!






Homemade Oreos


Ingredients:
1 1/4 cups of sugar
1 1/4 sticks of butter, softened
1 1/4 cup of flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1 egg
Filling:
1/2 stick butter, softened
1/4 cup vegetable shortening
2 cups powdered sugar
1 tsp vanilla

Directions:

• Preheat oven to 375.
• Mix flour, cocoa powder, salt, baking soda and baking powder until thoroughly combined.
• Cream together butter and sugar in standing mixer. Slowly mix in flour (just pulse) until nearly combined then add the egg. Mix until it is just formed into a dough.
• Using a small spoon/teaspoon, scoop the dough and roll into 1/2" to 1" balls. Spread out on parchment paper lined baking sheet. 
• Press the balls down slightly to flatten just a bit. 
• Bake in preheated oven for 9 minutes. The tops will look nicely cracked like the image above. 
• For the filling, gradually beat powdered sugar into butter and shortening in a standing mixer. Add in vanilla and beat on medium-high until the filling is light and fluffy - about 2 minutes. 
• Once cookies are cooled, use a pastry bag (or a strong plastic bag) to pipe the icing onto cookies and make sandwiches.

Almond Raspberry Thumbprint Cookies

This time of year is a time to celebrate, share and give not only to those who you know and love, but those who aren't quite as fortunate and could use a little help during the holidays. My firm ran a food drive for the Seacoast Food Pantry and the NH Food Bank and I was thrilled with the results. Together with our clients (all located in NH/MA) we were able to donate nearly 2,500 pounds of food! You can check out the article on my company site here.

It was heartwarming to see how generous the local businesses are, and of course I thought they deserved a homemade treat to thank them for their voluntary participation. After making pumpkin cookies for clients of mine who participated in the Epilepsy Foundation clothing drive, I knew I had to follow up strong. Sugar cookies are a well known holiday treat and I felt they would be a perfect way to say thanks ("thank yous" that are edible are the best kind of thank yous).

They can be dressed up to look fancy and they are loaded with butter.... It is clearly an obvious choice.

I love this recipe because there is a perfect balance of buttery, almond cookie and sweet filling. They look beautifully festive and can hold their own on a table spread of even the most gourmet holiday treats. I got rave reviews from clients I gave them to, so I know the recipe is worth sharing!

The fun part about this recipe is that you can get a little creative. Feel free to experiment with different types of jams (raspberry, strawberry, cherry, apricot, etc!) and toppings such as icing or a light dusting of powdered sugar. One thing I would not recommend substituting is the almond extract for vanilla in the cookie. The almond gives the cookies a delicious nuttiness, and the vanilla flavor just seems to fall short in comparison.

My last tip is for those of you who love to cut corners in the kitchen (don't worry, I do sometimes too). Don't skip the step of freezing the dough. These cookies have a healthy dose of butter in them and will spread thin causing the jam to run if you don't freeze them before cooking.

Now that I have shared my last piece of wisdom, let the holiday cooking commence! Fa-la-la-la-la La-la-la-laaaa!




Almond Raspberry Thumbprint Cookies

Ingredients:
2 1/2 cups flour
1/4 tsp baking soda
1/4 tsp salt
2 sticks butter, room temp
3/4 cup sugar
1 egg
1/2 tsp almond extract
1/2 cup raspberry jam or jam of choice
Icing:
1/2 cup powdered sugar
1/2 tsp vanilla
half and half

Directions:

• Sift together flour, baking soda and salt. 
• In standing mixer, beat butter and sugar until light and fluffy - about 3 minutes.  Scrape the sides of the bowl occasionally. Add egg and vanilla and beat for about a minute more, until fully mixed. 
• Mix flour mixture into butter mixture, slowly and a little at a time until it starts to combine. It will be a bit crumbly but it will form a ball. 
• Roll the dough into 1 inch balls and place spread out on an ungreased cookie sheet. Using your finger (or get this - a chap stick tube works beautifully and is so much easier!) press a hole into the top of the cookie, about halfway through to the bottom. Fill with jam but don't over flow. 
• Freeze the cookies on the cookie sheet for at least 1 hour. 
• Preheat oven to 350 and bake cookies one sheet at a time in preheated oven for about 15 minutes or until just lightly golden. Let cool ten minutes then move to a wire rack.
• While cookies are cooling, mix powdered sugar, vanilla and 1 tsp of half and half or milk at a time until it just turns to icing consistency. Pour into plastic bag and cut the corner to ice.
• Drizzle icing over cookies once they are completely cool.