Fig, Fontina, and Pecan Flatbread for 50

Happy Birthday, Jeanne! That's right friends, the sweet and sassy, Texas-dwelling blogger behind Inside NanaBread's Head is turning 50 today. 

In honor of this exciting day, my theme-loving friends and I (see Cocktail Week, Crepe Week, Beer Week, etc.) are hosting a surprise (virtual) birthday party for Jeanne. Today we're sharing all sorts of great recipes fit for a fun, fabulous party.  

While I haven't known Jeanne long, I feel like I know her so much better after combing through her blog in preparation for today's recipe. I was looking for an affinity toward a certain ingredient or dish from Jeanne's posts. A sign! Something! And there they were. . . pecans.  With pecans as an inspiration and endless possibilities, I figured I could do no wrong. This sweet and savory combination comes from my cheese mongering days where I learned fig + cheese = happiness.  I hope you'll agree, Jeanne! Happy Birthday!

Fig, Fontina and Pecan Flatbread
1 lb. prepared pizza dough, or use your favorite recipe
cornmeal for baking pan or pizza stone
1 red onion, thinly sliced and caramelized
1 tablespoon of butter
1/2 cup of fig jam
1/2 cup of raw pecans, halves and pieces
2 cups of shredded fontina cheese
arugula, optional

1. Prepare your pizza dough, rolling it out to make one large flatbread or several (4) small flatbreads. Move pizza dough to a cornmeal dusted, preheated baking sheet or pizza stone. I opted to use Smitten Kitchen's gussied-up pizza dough and roll out four small flatbreads. Pro-tip: Do NOT substitute grits for cornmeal. Bad bad idea. 
2. Heat butter in a skillet on medium high heat to caramelize the red onion. Once the butter is warmed through and fully melted, add the sliced onion, stirring to coat the onions. Turn the heat down somewhere between low to medium heat and let the onions caramelize slowly. I added a little bit of balsamic jam here, I highly recommend it if you can get your paws on some. 
3. Once the onions are done, begin dressing your unbaked flatbread(s). I layered the onions first, then small half-teaspoon dollops of fig jam, followed by pecans and fontina.  Make sure the pecans are tucked well underneath the cheese, otherwise they'll burn. Alternately, skip the pecans in your assembly and top hot-out-of-the-oven flatbreads with toasted pecans.
4. Bake your flatbread(s) at your ovens highest heat or per dough instructions. 
5. Top your flatbread(s) with bright, crisp spinach or arugula and enjoy. I did!

Great news! The party doesn't stop here. See who else is celebrating Jeanne's 50th today. . .

• Kirsten's Orange Cream Pie 
• Allison's Coca Cola Cake 
• Beka's Aged Manhattan
• Megan's Nutella Turnovers
• Kat's Guacamole
• Madelyn's Cheesey Chorizo Dip
• Anne's Mexican Vanilla Ice Cream Cones
• Monica's Tropical Ice Cream
• Katie's Chocolate Cake with Cooked Flour Frosting
• Lauren's Mini Key Lime Pies with an Animal Cracker Crust
• Carrie's Coconut Banana Brownie Pie

Sweets Week: Chocolate Pistachio Biscotti

Happy Fat Tuesday to all my friends preparing for Lent and to those who just enjoy an excuse to eat a Paczki or two. I fall into the latter category although I've been reliably giving up my Starbucks habit for the past few Lenten seasons. It's my Catholic school education. I also have Catholic guilt. I'm not even Catholic.

Nonetheless, I've been doing my fair share of "preparation." This weekend I did the Paczki Run in Hamtramck, Michigan, took a chocolate class, and went to a birthday party all in one day. Each activity (obviously) involved amazing baked goods and confections.

Whether you're preparing for your Lenten fast or baking for a loved one(s), Sweets Week (another theme week from the ladies of Cocktail, Crepe, Beer, Cookie, and Soup Weeks) offers plenty of tasty ideas. I've had the chocolate-pistachio combination on my mind since reading a fellow Michigan blogger's recipe for Double Chocolate Pistachio Muffins. Although this chocolate-nut combination isn't of salted-caramel food-fad stature yet, it seems pretty popular this year. I'm a follower.

While softer than most biscotti, these still stand up well to a cup of coffee but would also be divine with bowl of ice cream and are a great way to show some love. Tomorrow I'm planning to show my coworkers how much I love them by bringing in biscotti and chocolate class leftovers of truffles and chocolate almond bark. ;) I guess there's a little bit of self interest involved too, I need this stuff out of reach. . .

Chocolate Pistachio Biscotti
from Martha Stewart

6 tablespoons of softened unsalted butter, plus more for baking sheet
2 cups of all-purpose flour, plus more for baking sheet
1/2 cup of unsweetened cocoa powder
1 teaspoon of baking powder
1/4 teaspoon of salt
1 cup of sugar
2 eggs
1 cup of shelled pistachios
1/2 cup of chocolate chips

1. Preheat oven to 350, coat baking sheet with butter and flour. 
2. Whisk flour, cocoa powder, baking powder and salt in medium bowl. Cream butter and sugar with an electric mixer (or your muscles!). Beat in eggs to the sugar and butter mixture until well combined before gradually adding in the flour mixture. Stir in chocolate chips and pistachios. 
3. Form the dough into a log (approximately 12 by 4 inches) on your prepared baking sheet. Bake for 25 minutes or until slightly firm (in hindsight, I would have cooked for another 3-4 minutes). Let the cookie log cool for 5 minutes and reduce the oven temperature to 300. 
4. On a cutting board, cut the cookie log into 1-inch thick slices on a diagonal. Put the slices onto the baking sheet, cut-side down and bake in the oven for 5 minutes (or to your desired crispiness.

Be sure to visit Carrie at Bakeaholic Mama today. She's whipped up a tasty Samoa-inspired dessert dip: Samoa Crack Dip. 

Sunday:
Retro Raspberry Divinity (+Baking-themed Giveaway) - Jeanne @ Inside NanaBread's Head
Red Velvet and Vanilla Marble Cupcakes with Milk Chocolate Buttercream - Kristen @ Comfortably Domestic


Monday:
Chocolate-Dipped Peanut Butter Pudding Cookies – Beka @ Kvetchin’ Kitchen
Mini Meringue Strawberry Pie – Katie @ The Hill Country Cook


Wednesday:
Avocado Peppermint Chocolate Mousse – Lauren @ Climbing Grier Mountain
Cherry Garcia Chocolate Bark – Megan @ Wanna Be A Country Cleaver

Thursday:
S’Mores on a Stick – Kat @ Tenaciously Yours
White Chocolate Cupcakes with Raspberry Buttercream Frosting – Mads @ La Petite Pancake

Friday:
‘Pucker Up’ Lemon Marshmallows – Allison @ Decadent Philistines Save the World
Mini Chocolate Mousse Pies - Kristen @ Comfortably Domestic

Saturday:
Berry Smoothie Ice Cream Pie (+ a Giveaway) – Anne @ From My Sweet Heart

Soup Week: Garbage Soup

Happy Soup Week! It's yet another great collaboration of over a dozen awesome women on a very seasonally appropriate dish. In addition to swells of soup, you'll find a few loaves of bread and a Le Crueset giveaway in the mix this week.

If you read Kristen's (at Comfortably Domestic) Broccoli Cheddar Soup post yesterday, you know its cold in Michigan. Really cold. I was traveling around northern Michigan this weekend, still thawing as I write this post, both ego and a body bruised from my first downhill skiing trip. I was thankful for a warm bowl of soup yesterday after a cold morning on the slopes and a long afternoon in the car.

Why not take your dog for a walk on I-75 when traffic is stopped?

I thought about changing the name of this beloved family soup for the sake of my popularity during soup week. . .then I thought about how my notoriously picky niece has been asking for Garbage Soup for years, and I remembered the rise I used to get out of my friends when I excitedly told them I was having Garbage Soup for dinner. Priceless.

It's a family-recipe if we ever had one, given to my Mom by my Grandma (her mother-in-law), now a crowd-pleasing kitchen staple in my sister's kitchen. Why the name Garbage Soup? Since no actual garbage goes into the making of this soup, the best explanation I've been given is that the dumping of several cans of different ingredients necessitates the name. It seems barely justifiable, but traditions are important.

Garbage Soup

• One medium onion, diced
• 2-3 stalks of celery, thinly chopped
• 2 tablespoons of butter
• 1 can of chicken or veggie broth (+1 can of water)
• 1/4 cup of ketchup
• 1/4 cup of brown sugar
• 2 small cans (~15oz) of stewed tomatoes or 1 large can
• 1 can of sweet corn
• 1 can of sliced new potatoes
• 1 small head of cabbage, thinly sliced
• 1 package of smoked summer sausage or kielbasa
• salt + pepper

Saute the onions and celery in butter over medium heat until soft. Add the broth, water, ketchup and brown sugar and stir until everything is well incorporated. Add remaining ingredients and simmer for a half hour to forty-five minutes. Add salt and pepper to taste.

Notes: If you prefer to avoid canned food you can use equivalent amounts (eyeballing, of course) of fresh corn, fingerling potatoes, etc. For my version I used fingerling potatoes, veggie broth, and minimally processed kielbasa. Also, you shouldn't need to add much, if any, salt. The ketchup, canned veggies, and sausage usually suffice for salt content, but if you avoid the cans that scenario will change.



Best enjoyed with sisters and a puzzle.



For more soup, check out these great blogs. . .

Monday, January 20th

• Katie @ The Hill Country Cooks - 3 Bean & Spinach Soup (+Le Creuset Giveaway)
• Kristen @ Comfortably Domestic - Broccoli and Cheddar Soup in bread bowls
• Haley @ Girlie Girl Cooks - Hearty Vegetable Mexican Soup with Jalapeno Cheddar Cornbread

TODAY

• Mads @ La Petite Pancake – Gnocchi Pesto Soup

Wednesday, January 22nd

• Megan @ Country Cleaver - 40 Clove Garlic Chicken Soup with Parmesan Croutons
• Lauren @ Climbing Grier Mountain – Sunchoke Soup with Gorgonzola & Honey Crostini

Thursday, January 23th

• Monica @ The Grom Mom – Coconut Curry with a lot of Aloha
• Carrie @ Bakeaholic Mama – Beef Bourguignon with French Baguettes

Friday, January 24th

• Kat @ Tenaciously Yours – Eat Live Run’s White Chicken Chili
• Allison @ Decadent Philistines – Arizona Mountain Soup with Cornbread

Saturday, January 25th

• Anne @ From My Sweet Heart – Pink Prosecco Soup
• Jeanne @ Inside NanaBread’s Head – Shrimp Bisque
• Beka @ Kvetchin Kitchen – Creamy Mushroom Soup

Cookie Week: Salted Double Chocolate Peanut Butter Cookies

What a week, as of today we are officially in mid-December. There is still much to be done this holiday season, but in light of recent events, even more to be thankful for. I don't have to words to describe how awful it must be to lose a child in a tragedy like that in Connecticut, or how Lily's family must feel losing their daughter to a hard fought battle with cancer. This morning I'm thankful for those who fight to keep young lives safe, who fight to eradicate all cancers, and it seems like "thank you" just begins to cover it all.

This week I was honored to blog with a group of women who are constantly using their blogging platforms to shine light on the issues most important to them. During Cookie Week, Kristen at Comfortably Domestic is working with Glad to Give and tallying up the number of cookies we've all swapped this week. Glad to Give will in turn donate a dollar to Cookies for Kids Cancer for every cookie exchanged this week (you can participate too, send your totals to comfortablydomestic <at> gmail <dot> com by today).

On Thursday, my co-workers and I swapped cookies during shift change at my fun market job. This was my first in-person cookie swap which was exciting, as I've only ever participated in the Great Food Blogger Cookie Swap (also exciting). I'm lucky to work with lots of foodies, so there was no shortage of great cookies to be had.

For my contribution I made Salted Double Chocolate Peanut Butter Cookies from Food 52. There is cookie that a Detroit bakery (and I'm sure thousands of others) makes - Sea Salt Chocolate Chip - I'm obsessed. I happily sprinkled flakey, crunchy Maldon Sea Salt all over these cookies. In all, I contributed fourteen cookies to the market-swap, and gave the rest to co-workers at my non-profit job (the beauty of multiple jobs - more distribution outlets for baked goods). 

Salted Double Chocolate Peanut Butter Cookies 

from Food 52/Food Blogga

1 1/4 cup all-purpose flour

1/2 cup cocoa powder

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, room temperature

1 cup sugar

2 large eggs

2 teaspoons pure vanilla extract

3/4 cups creamy peanut butter (not all natural)

1/2 cup unsalted peanuts

1 cup semi-sweet chocolate chips

coarse sea salt for sprinkling cookies

1. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
2. In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt.
3. In a large bowl, beat butter and sugar with an an electric mixer on medium-high speed. Beat in eggs and vanilla. Beat in peanut butter until just combined. Beat in dry ingredients until just combined. Stir in peanuts and chocolate chips.
4. Drop 1 heaping tablespoon of cookie dough two inches apart. Top each cookie with a few sea salt crystals.
5. Bake cookies for 12-14 minutes, until the edges are firm.

Be sure to check out all of the Cookie Week posts via Comfortably Domestic!

The Great Food Blogger Cookie Swap 2012

To say I've been looking forward to the 2nd annual Great Food Blogger Cookie Swap since August would not be an exaggeration.  Last year's swap kept my friends and I fueled during finals week. This year's swap was just what I needed to launch myself into the holiday season amidst work, life, etc! The sweet addition to this year's swap was that each participating blogger represented $4 going to Cookies for Cancer.

As I haven't spent much time baking in past few months I sought out infallible recipes for this year's swap. When I found Dorie Greenspan's recipe for Chocolate Chunkers, I knew it was "the one." Four types of chocolate eliminated all room for error, not even my finicky oven could mess up this one.

I did worry the final product, which was amazing, may have been a little delicate for shipping. The "crunchies" as Dorie called them, semisweet and white chocolate chips, peanuts and raisins, outweigh the cookie dough here and so the dough loosely holds these cookies together. Hopefully my cookie recipients forgave any presentation problems at first bite!

Get the Dorie's Recipe for Chocolate Chunkers here.

Off to New York, Tennesee and Florida

In exchange, I received three dozen great cookies.

• Alexandra at Sweet Betweens sent Mexican spiced Chocolate Chip Cookies
• Melissa at I Was Born to Cook sent Toffee Chocolate Chip Oatmeal Cookies
• Lauren at West Coast Girl, East Coast Life sent Ginger Molasses Cookies

These ladies know how to bake! I've been stowing away the cookies they sent in my freezer and I'm looking forward to enjoying them all winter long. If you're interested in signing up for next year's swap - sign up here.

Later this week I'm joining my favorite bloggers of all time who are baking for Cookie Week.  Kristen at Comfortably Domestic is organizing this baking extravaganza alongside Cookies for Kids Cancer (much like the Great Food Blogger Cookie Swap). For each cookie exchanged, Glad to Give is donating $1 to Cookies for Kids Cancer. Be sure to follow all the action of Cookie Week via Kristen's blog or use #cookieweek on Twitter.

Pumpkin Beer Bread

beer week [beer week]
noun

1. a twelve-blogger effort to ring in Oktoberfest stateside
2. six days of brewery spotlights and tasty beer-centric recipes

It's the fourth day of fall. I've wasted no time embracing apples, apple cider, squash, pumpkin, pumpkin spice, decorative corn stalks, etc. This year I'm adding pumpkin beer to the list. I grabbed a bottle Dogfish Head's Punkin Ale a few weeks ago and was intrigued to try more. I was happy to see that my hometown brewery, Arcadia Ales, just released their pumpkin beer for the season - Jaw-Jacker. Not too pale, not too dark, not too hoppy, just right.

Arcadia has been brewing in downtown Battle Creek since 1996. Given that I was under-age for most of their 16 years, my sentiments with Arcadia lie in a few random, non-beer things (beer is totally on the list now). First, their wood-fired pizzas. Concurrent with my developing foodie-ness over the years my pizza allegiances at Arcadia have gone from the Peanut Butter and Jelly pizza, to Barbeque Chicken, to my current favorite, the Green Goddess Pizza. Their barbeque is also worth the trip. Second, as an eternal optimist for the future of downtown Battle Creek I love that Arcadia has stayed put in the area for so many years. They were one of few attractions to that part of town for many years, and now there is lots of exciting growth happening all around them. And they are expanding too!

Back to beer. . .I'm happy to count Arcadia's Angler Ale, IPA, and now Jaw-Jacker among some of my favorite Michigan beers these days.

In looking for ale friendly recipes,  beer bread popped on my radar. Of course with pumpkin on the brain, I quickly shifted gears to begin searching for pumpkin beer bread. Given the level of pumpk-session this time of year, I need not look too far. I made two versions of this pumpkin beer bread, using first about a 3:1 ratio of whole wheat flour to all purpose flour and then, using solely whole wheat flour. The 100% whole wheat loaf was a bit denser but just as tasty.

Pumpkin Beer Bread

from Slate

• 1¼ cup all-purpose flour
• ½ cup whole-wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• Pinch ground nutmeg
• Pinch ground allspice
• 3 tablespoons unsalted butter
• 1 cup pumpkin purée
• 1 cup brown sugar
• 2 large eggs
• 1 cup pumpkin ale

Preheat oven to 350º and grease a 9-inch loaf pan. 
Combine all dry ingredients, flour - allspice. 
Melt the butter over low heat. Remove from heat and stir in pumpkin puree and brown sugar, first. Then, add in eggs and ale. 
Slowly add the wet mixture to the dry, until just combined. 
Bake for about an hour, or until a toothpick comes out clean when inserted in the center of the loaf. 

Four-year olds think it's cute to photo bomb? Well, ok, it is kind of cute.

Still hungry? There's more! Check out these other bloggers celebrating Beer Week.

Monday

- Kristen @ Comfortably Domestic: 5 Minutes with a Home Brewer

- Jeanne @ Inside NanaBread's Head: Beer Sampling & Dark Chocolate Stout Cake with Caramel and Kahlua Whipped Cream

Tuesday

- Kat @ Tenaciously Yours: Prost!

Wednesday

- Anne @ From My Sweet Heart: Pumpkin Ale Pretzel Caramels 

- Lauren @ Climbing Grier Mountain: Pale Ale Shrimp Po' Boy

Thursday

- Megan @ Wanna Be a Country Clever: Schnitzel and Dumplings

- Beka @ Kvetchin’ Kitchen: Outlander Brewery Review

Friday

- Mads @ La Petite Pancake: Beer Battered Shrimp Tacos

- Allison @ Decadent Philistines Save the World: Spicy German Mustard, Ale-Soaked Sweet Potato Oven Fries, and Maple-Ale Ice Cream 

Saturday

- Kristen @ Comfortably Domestic: Black and Tan Brownies

- Carrie @ Bakeaholic Mama: Woodchuck Sweet Potato Bisque

Blueberry Ginger Crepes à la mode

From the lovely ladies who brought you Cocktail Week comes Crepe Week! Fourteen amazing crepe recipes are coming your way this week. This time there are more guests to the party including a few more amazing bloggers and America's Test Kitchen. More on that in a minute. . .

Since first mention of crepe week I've been doing my due diligence in terms of crepe research. In late July I visited my friend Emily in Detroit where we ate lunch at Le Petit Zinc. Le Petit Zinc stands out as a little French oasis near Detroit's industrial riverfront. Pickle and sausage (salami) crepe? Genius.

The universe brought me more crepes days later at Selma Cafe where the Flint Crepe Company served up breakfast a few weeks ago. The Flint Crepe guys brought along two industrial crepe makers. I stood nearby, mouth gaping wide open and watched them effortlessly spin crepe after crepe. The choice between a savory caprese crepe with bacon or a sweet berry crepe with farm cheese was tough, sweet ultimately winning. 

Still the thought of making my own crepes made me nervous. Was I really going to be able to pull off such a delicate, French staple in my own kitchen? Turns out its much easier than you (or maybe just, I) would think. Seriously. This America's Test Kitchen video will put you at ease. ATK's crepe recipe served as the foundation of crepe week, where twelve bloggers have taken their own creative spins on crepes. I nearly followed ATK's recipe to a "T" but opted to blend my batter instead of mixing by hand. 

Like pancakes and first children (or is that just in my family?), the first crepe is a little weird. Past that, the possibilities are endless. If I've learned anything in my crepe research, its that crepes are the perfect vehicle for tons of sweet and savory combinations. 

For my blueberry ginger crepes I boiled down one pint of blueberries, one and a half tablespoons of sugar and a teaspoon of grated ginger (with this warm blueberry sauce recipe as a guide). It was simple, sweet and spicy crepe accompaniment. Crepes were served to my packing roommates à la mode with Talenti Black Raspberry Chocolate Chip gelato. 

Enough about me. Let's talk more crepes and America's Test Kitchen. ATK offered four Crepe Week bloggers the chance to give away cookbooks on their blogs this week, those blogs are bold below. Moreover, you all have thirteen more delicious crepe recipes available to you this week so eat up!

Monday: 

Kirsten - Tuscan Crepes

Megan – Mixed Berry Grand Marnier Crepes

Tuesday:

Kat from Tenaciously Yours – Southwest Crepes with Cilantro Pesto

Jeanne from Inside Nana Bread’s Heat – Lemon Cream Crepe Cake for Two

Wednesday: 

Lauren from Climbing Grier Mountain – Herbed Goat Cheese Crepes

Me – Blueberry Ginger Crepes à la mode

Thursday:

Carrie from Bakeaholic Mama – Vermonter Crepes with Ham and Cheese

Katie from Hill Country Cook – Sweet Crepes

Friday:

Monica from The Grommom – Prosciutto and Asparagus Crepes

Mads from Le Petite Pancake – Strawberry Crepes Au Lait

Saturday:

Allison from Decadent Philistines – Red Pepper and Goat Cheese Crepes

Anne from My Sweet Heart – Red Velvet Crepes with Mascarpone

P.S. Chocolate, peanut butter and homemade coffee ice cream rocks on crepes. It happens.