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Red Velvet Cheesecakes

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Holidays and baking go together. In my world, you just can’t have one without the other. I was actually preparing all of the food for Thanksgiving, when it suddenly hit me that tiny Red Velvet Cheesecakes would be absolutely scrumptious for the holidays. So, even though red didn’t go with the Thanksgiving theme, I had to try it. I loved them so much I ended up serving them—and much to my delight, my guests didn’t seem to care that they were not traditional Thanksgiving fare—they were loving them and choosing them right along with the pumpkin, pecan and apple pies. I can honestly tell you that I will be making these again and again throughout the holidays. They are that cute—and that easy!

Cheesecake sounds very special—and they are special to eat and serve, but they are easy to make. Yes, they are made in the Babycakes Cupcake Maker and that makes them quick and perfectly sized– just two yummy bites, so there is no reason for guilt when you enjoy them.

A little know fact is that cheesecake freezes beautifully. You could actually make these now, seal them tightly in a freezer container and freeze them for the busy evenings and events just ahead. Freeze them before you add the white chocolate glaze. Thaw by placing in the refrigerator for about 8 to 12 hours, and glaze before serving.

I love serving these tiny treats—and they would be gorgeous on any holiday buffet table. You might even borrow a trendy trick from area restaurants and serve a dessert trio, including these little cheesecakes, a cupcake and the pecan pies Roxanne shared last week—fantastic! (At least we think so—please let us know if you serve these alone, or as a trio. We would love to hear from you.) [Read more…]

Toasted Pecan and Cranberry Muffins

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Have I ever mentioned that I love to bake? I don’t have to have an excuse—any reason to step into the kitchen and bake is reason enough. This time of year, the approaching holidays are certainly reason enough. It seems that many people are planning meetings or festive gatherings and a little treat just helps to make it more joyful. Out of town guests, large family meals and time to meet up with old friends means baking—and baking ahead makes it so much easier. I also know that when I bake, it brings me peace—and I don’t know about you, but some weeks I just need a good dose of sweet peace.

I love fruits and nuts and often, honestly, would rather choose fruit flavors over chocolate. Now that cranberries are finally available at the grocery store, I love to cook with them. (One important tip—buy an extra bag or two or three to freeze. This is one time when you don’t have to do anything special—just keep the bag tightly sealed and freeze it. You will have cranberries to use year round!) I also love nuts—just about any kind of nut adds a great flavor—at least in my book.

Lately I have been baking a lot of goodies using the Babycakes Cupcake Maker. This time I made muffins –little two-bite wonders that I can serve for any breakfast or brunch. These are different than most cranberry muffins I know of, as they are chocked full of toasted pecans, but only have the slightest hint of orange. I serve these warm with a little spread of an orange butter. To me, it is just a heavenly treat. (I have a funny, yet important tip on that orange flavor–I use the grated zest of an orange and I cannot help but think of my mom when I do. You see, she was a great cook–except when it came to orange zest. She would always get too much of the white and it tasted bitter. That is just the way it was–always. When I learned that you only zest the colored portion–oh my–the flavor was entirely different and so much better.)

I know not everyone has a Babycakes Cupcake Maker, so I went ahead and made them in the oven –as regular size muffins and again as mini-muffins. I learned a few important things. First, I like Toasted Pecan and Cranberry muffins anyway they are baked. I do like the size of the Babycakes Cupcake Maker –because they just seem right. Here is a picture of the muffins all lined up—just so you can see how they compare in size.

They are also moist, since the closed appliance really keeps the moisture in—which in my life means I can make them earlier in the week and freeze them to serve on a busy morning.

Yes, all homemade baked goods are wonderful—anyway you want to bake them. So, I have included the baking directions for the oven, so you really can bake these muffins anyway you want. Give them a try—and let me know how you baked them. [Read more…]

Mushroom Goat Cheese Empanada Recipe

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I have to get ready. Halloween on through New Year’s is a fun, wonderful, magical time of year—and I love every part of it. The season means food and friends, music and wonderment, parties and gifts, laughter and love. It is also the season of appetizers.

I love to bake and I will take just about any excuse to make a batch of Babycakes Cupcake Maker cupcakes, cookies, pies or whatever. But this time of year, it seems I become appetizer challenged. Do you ever have that problem? Why is it hard to think of a new appetizer or snack to serve?

This year, I planned to create several new appetizers. Recipes ready, it would be a cinch to quickly make a batch of something new. Suddenly, I am already behind.

Roxanne and I had great Saturday at Pryde’s, signing copies of our new cookbook. Pryde’s is a wonderful kitchen shop in the Old Westport area of Kansas City. It was fun to meet so many people and sign copies of our book. (Visit our Facebook page to see a photo.) It was also great fun to watch the shoppers. The store was so busy and people were shopping for the holidays. We actually saw gift-wrapped holiday packages leaving the shop. Wow, I thought, those folks know how to get a jump on the holidays—and then suddenly I realized—the holidays are – eek—here.

Back to the appetizers. This year, I knew it would be a cinch since I was counting on appetizers from the Babycakes Cupcake Maker. I love to use it for appetizers and quiche. So, if you have every thought of yourself as appetizer challenged, never fear—this wonderful empanada could become one of your favorite recipes, too. Empanadas are just bite-size turnovers and they can be filled with so many different meat and veggie combinations. This time, I chose goat cheese and mushrooms. I also made a new crust recipe—a little more classic for empanadas as it is not quite as flaky as a pie crust. Yet, in a pinch, I know they would be just as good if I made a classic pie crust or even used a refrigerated crust. Warm melted cheese, mushrooms, and a hint of seasonings. Perfect for any holiday party I know. Pour a glass of wine and enjoy the days ahead.

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Midwestern Chili

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Chili—let us count the ways. Fall is here! Football games with tailgate parties. Leaves falling. Cooler evenings. All of these are signs that it is chili season. In fact, it is National Chili Month.

For many years we have worked with a Midwestern chili seasonings company, Williams Foods, and one of the highlights of the year is the huge Chili Challenge held in Lenexa, Ks. It was just last weekend!

This year, about 200 teams competed for the honors and the air was absolutely tantalizing with the smells of simmering chilies. Take a look at this year’s fun! The weather was beautiful and the crowds were huge!


We served a lot of chili and met so many great folks.


For 17 years we judged a national chili recipe contest for Williams Foods and really believe there is no one “right”—or “wrong” way to make chili. We have seen thick ones, thin ones, hotter-than-fire ones, kid-mild ones, ones with beans or without beans, and ones with (or without) every kind of meat imaginable. There are lots of new and trendy gourmet chilies—but this time, I am sharing a comforting, old-fashioned Midwestern chili recipe.

What makes it Midwestern? Tomatoes and ground beef with red kidney beans. We laugh but we can almost always tell where people are from by the kind of chili they make. Here in the Midwest it often includes red or kidney beans. Travel down Route 66 into Oklahoma and the beans of choice are pinto beans and Texans often don’t add beans. New Mexico chili is often chunks of beef with a pot of beans cooked separately.

So here is my version—nothing trendy about it. Easy to fix, easy to freeze for another night, and easy to add a little more spice if you want to turn up the heat. Yes, it is made with Williams Chili Seasoning, but if you grew up in the Kansas City area like both Roxanne and I did, that is the way we made chili. It is pure chili seasoning, and doesn’t have the salt or fillers that many mixes do, so we use it often. But, if you live in a region that doesn’t have Williams products, follow the tips on the recipe.

We love to talk to people about chili–the chili they remember as a child, the one they ate at that diner down the road, the trendiest chili they just tasted or the next new chili recipe they are dreaming up. Let us know your chili story.

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Applejack Brined Pork Chops with Caramelized Onion Maple Marmalade

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Grilling great pork chops is so much easier than you might have ever thought possible. Flavorful, tender, juicy!

I grew up with those dry ones we used to call pork chops. Overcooked until not a drop of juice remained. Fried and flavorless! Not that Mom wasn’t a great cook—she was, but the standard was to make sure they were well done. No wonder no one I knew enjoyed pork chops.

I love them. Use a meat thermometer and cook them perfectly. Now, they are safe, according to the USDA, even when cooked until just 145° F. While I often cook them a little more done than 145° F, you don’t have to worry about pork being under done when the meat is still a little pink. I also brine them. I know that sounds fancy, but really it is just marinating them in a seasoned liquid for a few hours. My favorite recipe this fall is to add a splash of applejack to the brining liquid and get ready for really great eating. I also buy real pork –not the common ones that are injected with saline, but real pork like the ones I get from Steve’s. While I like to add chips to the grill to add a smoky flavor, believe me when I say they are good enough to grill without the chips and smoke. Just grill and serve with plenty of napkins. They are that good.

I also have a new love affair with maple syrup. The real stuff, straight from Vermont. I made a caramelized onion-maple syrup marmalade topping and this pork chop recipe quickly becomes something you would order at a fancy restaurant.

Give it a try. Serve it soon to your family or invite some good friends over for a relaxing dinner. I know you will love it.

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