Hot & Light Spinach-Artichoke Dip

My favorite part of the Superbowl is the food. I won't even pretend that I'm a huge football fan. In fact, I think it's kind of unfair that there's no massive nation-wide event that appeals to women. I know that there are women who honestly enjoy football (not just because they want to impress a guy) but just a glimpse at the Superbowl commercials and you know which sex its geared to. 

Anyways. This dip is to die for. It's seriously better than any spinach-artichoke dip I've had at a restaurant, and it's lighter too. Make it for the Superbowl or the next time you have friends or family over. Or, like me, make it just because it sounds wonderful.

Recipe Rundown
Taste: Flavorful and fresh yet rich and cheesy.
Texture: Thick, creamy, with melted cheesy everywhere.
Ease: Easy enough that you can't really get this wrong. Plus you can make the dip up to a day ahead of time before baking.
Appearance: Bubbling cheese is bound to make anyone's mouth water.
Pros: Perfect appetizer.
Cons: None. 
Would I make this again? Yes.

Hot & Light Spinach-Artichoke Dip
Serves 12
From Food Network Magazine November 2009

• Kosher salt
• 1 10-ounce bag fresh baby spinach
• 1 cup packed fresh basil
• 3/4 cup canned cannellini beans, drained and rinsed
• 6 ounces Neufchatel (1/3-less-fat) cream cheese
• 1 clove garlic, smashed
• 1/2 cup low-sodium chicken broth
• 1 14-ounce can artichoke hearts, squeezed dry and finely chopped
• 1/4 cup grated parmesan cheese
• 3/4 cup shredded low-fat mozzarella cheese
• Pinch of cayenne
• 1/2 teaspoon Worcestershire sauce
• Freshly ground black pepper
• Chips, for serving

Preheat oven to 450 degrees F. Bring a pot of salted water to a boil and prepare a bowl of ice water. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds. Remove with a slotted spoon and immediately shock in ice water. Drain and squeeze dry, then roughly drop. 

In the bowl of a food processor, puree the beans, cream cheese, garlic, and chicken broth until smooth. Transfer mixture to a medium bowl and fold in the spinach and basil, artichokes, parmesan, and 1/2 cup mozzarella. Add the cayenne, Worcestershire, 1/2 teaspoon salt, and black pepper to taste. 

Spray a large baking dish with nonstick spray and spread in dip mixture. Top with remaining 1/4 cup mozzarella (at this point you can refrigerate the dip for up to 1 day, let come down to room temperature before baking or bake 5-10 minutes longer). Bake until golden and bubbly, 20-25 minutes. Serve warm with chips.

Slow-Cooker Steak & Guinness Pie

This is rustic comfort food at its finest. Puff pastry brings it up a notch. But at the end of a cold or dreary day, there's really nothing better than a hearty beef stew. And let me tell you, the beef in this stew is so freaking tender. My mouth is watering just thinking about it. If you know your slow-cooker tends to cook faster or slower, go with that. I tend to program mine for the very least amount of time given in a recipe.

Recipe Rundown
Taste: Rich, savory, butter (from the pastry). You can't actually taste the stout.
Texture: The meat is oh-so-tender. The most tender meat that has come out of my slow-cooker. I really think the beer aids in tenderizing.
Ease: Super easy, one pot + one pan meal.
Appearance: Like a stew you want to dig in to.
Pros: Perfect weeknight dinner.
Cons: None. 
Would I make this again? 100% yes.

Slow-Cooker Steak & Guinness Pie
Serves 4
From Fine Cooking March 2011

• 1/4 cup flour, plus more for rolling
• Kosher salt and freshly ground black pepper
• 2 pounds boneless beef chuck, trimmed of excess fat and cut into 1-inch cubes
• 2 large carrots, cut into 1/4-inch thick rounds
• 1 large yellow onion, chopped
• 2 large russet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch cubes
• 3 large cloves garlic, minced
• 2 sprigs fresh thyme
• 1 12-ounce bottle Guinness (or other stout)
• 1 cup low-sodium beef broth
• 1 sheet frozen puff pastry, thawed overnight in refrigerator 

In a large bowl or zip-top bag, combine flour, 2 teaspoons salt, and 1 teaspoon pepper.Toss the beef in the flour mixture to coat. Transfer mixture (including flour) to a 6-quart slow cooker. Add carrots, onion, potatoes, garlic, and thyme. Slowly pour in the Guinness and then stir in the beef broth. Cover and cook on low for 5-6 hours.

Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray. On a lightly floured work surface, roll puff pastry sheet into a 10x14-inch rectangle. Put on prepared baking sheet and bake 15-18 minutes, or until golden brown. Remove from oven, let cool slightly, and cut into quarters. Serve with stew.

ANZAC Biscuits

Happy Australia Day! Well, technically if you're in the U.S. like me it's tomorrow. In case you didn't know, my mom grew up in Australia and I have family over there. I also lived there for a year when I was a little girl. ANZAC biscuits (we'd call them cookies here in the U.S.) are quite iconic. ANZAC stands for Australian New Zealand Army Corps. The story behind them revolves around World War I. Apparently soldiers received ANZAC biscuits from their wives because they don't spoil quickly and they travel well. They also don't have any eggs as those were scarce at the time.

However these little cookies came to be, they're quite delicious. Sort of like a slightly crispy oatmeal cookie with the addition of coconut. Traditionally they are made with dessicated coconut and golden syrup but those items are difficult to find here in the U.S.

You might also liked this coconutty Australian dessert: Lamingtons

Recipe Rundown
Taste: Sweet without being cloying and a little tropical thanks to the coconut.
Texture: Chewy, slightly crunchy, and altogether wonderful.
Ease: Ridiculously quick and easy. You don't even need eggs!
Appearance: Just the way homemade cookies are supposed to look... homely.
Pros: Delicious, quick, and easy. Plus they stay good for days and days.
Cons: None. 
Would I make this again? Yes.

ANZAC Biscuits
Makes about 2 dozen
From Martha Stewart's Cookies
*If you can't find unsweetened coconut, use sweetened coconut and cut the granulated sugar to 3/4 cup.

• 2 cups all-purpose flour
• 1 3/4 cups old-fashioned rolled oats
• 1 1/2 cups granulated sugar
• 1 cup unsweetened shredded coconut*
• Pinch of salt
• 3/4 cup (1 1/2 sticks) unsalted butter
• 2 tablespoons light corn syrup
• 3/4 teaspoon baking soda
• 6 tablespoons boiling water

Preheat oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper.

In a large bowl combine flour, oats, sugar, coconut, and salt.

In a small saucepan melt butter and corn syrup. Dissolve baking soda in boiling water and carefully add to butter mixture. Stir to combine.

Add butter mixture to flour mixture and stir to combine. Drop tablespoonfuls on prepared baking sheets, spreading 2 inches apart. Flatten dough balls with your hand.

Bake for about 15 minutes, or until golden brown and firm, rotating baking sheets halfway through. Transfer sheets to wire racks to cool. Store cookies in an airtight container at room temperature for up to 1 week.

Chocolate-Stuffed Red Velvet Cupcakes

The very moment I saw this recipe in February's Better Homes & Gardens, I ripped the page out of the magazine. Yum. It appealed to everything I like. Red velvet, chocolate, and cupcakes (only because they are easy, quick, and cute). Not to mention this recipe is perfect for Valentine's Day (these cupcakes aren't a hassle to transport). I kind of want to stuff anything and everything with a ball of chocolate ganache now. Hm.

Recipe Rundown
Taste: Like red velvet, but way amped up. That chocolate in the center is just magnificent.
Texture: The cupcakes are moist and tender while the chocolate is rich and oozing.
Ease: Easy yet impressive.
Appearance: The chocolate is such a wonderful surprise. Plus you can't beat that brilliant red color (thanks, food coloring).
Pros: In my humble chocoholic's opinion, these are so much better than regular red velvet cupcakes.
Cons: None!!
Would I make this again? Absolutely yes. 

Chocolate-Stuffed Red Velvet Cupcakes
From Better Homes & Gardens February 2012
Makes 12 cupcakes
For the chocolate stuffing:

• 1 cup milk chocolate chips
• 1/3 cup heavy cream
• 1 tablespoon unsalted butter

For the cupcakes:

• 1 cup all-purpose flour
• 2 teaspoon unsweetened cocoa powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup unsalted butter, at room temperature
• 1 large egg
• 2 teaspoons red food coloring
• 1/2 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 teaspoon baking soda
• 1/2 teaspoon vinegar

For the chocolate stuffing:
In a small saucepan combine chocolate, cream, and butter. Stir over low heat until chocolate is melted. Transfer to a small bowl and let cool for 15 minutes. Cover and freeze about 1 hour, or until fudge-like consistency. Divide chocolate filling into 12 equal portions and roll into balls. Place in freezer.

For the cupcakes:
Preheat oven to 375 degrees F. Line a standard muffin tin with paper liners. 

In a small bowl sift flour, cocoa powder, and salt. Set aside. 

In the bowl of an electric mixer beat butter and sugar on medium for 2-3 minutes, until light in color and well combined. Beat in egg, food coloring, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar. Stir into batter. 

Divide half the batter among prepared cups. Place a ball of chocolate into center of each cup. Top evenly with remaining batter.

Bake 15-17 minutes, or until tops spring back when lightly touched. Serve warm or let cool completely. Cupcakes can be stored in an airtight container at room temperature for 2-3 days.