The 2015 Twelve Posts of Christmas #6

Someone on Facebook asked the very important question the other day - what's your favorite Christmas movie?  My immediate response is that's like choosing you favorite child.  I mean there are 12 Days of Christmas, can't I have 12 movies?

1.  It's a Wonderful Life - always number 1.

2.  Collectively, the Rankin-Bass specials

1. Rudolph the Red-Nosed Reindeer
2. Santa Claus is Comin' to Town - Fred Astaire!
3. The Year Without a Santa Claus - Mickey Rooney!
4. Frosty the Snowman - Jimmy Durante!
5. there are others, but those are all you need

3.  The Original (Boris Karloff!) The Grinch Who Stole Christmas

4.   A Charlie Brown Christmas

5.  Scrooged

6.  Scrooge (A Christmas Carol) - and the first shall be best (Alistair Sim)

7.  Elf - we just watched this the other night!

8.  White Christmas

9.  and to a certain extent, though Fred Astaire's firecracker routine is what makes the movie, Holiday Inn

10.  Love, Actually

11.  Miracle on 34th Street - the original, always, and un-colorized

12.  Die Hard - sure, sure, I know, but it takes place on Christmas Eve!

The 2015 Twelve Posts of Christmas #5

Sorry.  I just need a minute.  Deep Breath.  Deep Breath.  Now I can go make this.  (via BuzzFeed from Crunkcakes)

Dark ‘n’ Stormy Apple Crisp with Rum 
Recipe by Faith Alice Sleeper of Crunkcakes

INGREDIENTS 

• 5 Granny Smith apples 
• 1 lime, zested and juiced 
• 1 ½ tablespoon freshly grated ginger 
• 1/3 cup Goslings Rum 
• ¾ cup granulated sugar 
• 1 cup all-purpose flour 
• 1 cup quick-cooking oats 
• ¾ cup dark brown sugar, packed 
• ½ cup (1 stick) unsalted butter, melted 

PREPARATION 
Peel, core, and slice five apples, then add into a large bowl. Add lime juice and zest, grated ginger, rum, and granulated sugar, and mix thoroughly until apples are coated.

Then, make your crumble: Stir together the flour, oats, and brown sugar in a bowl. Melt a stick of butter on the stovetop or in the microwave, and pour it into the flour mixture. Stir until fully combined.

Pour the apples into a greased baking pan, then cover the top with the crumble mixture. Bake at 350 degrees until crisp is golden and apples are softened, about 45 minutes.

This recipe is part of a complete baking & booze dessert menu, found here.

The 2015 Twelve Posts of Christmas #4

Today is the 100th Anniversary of the birth of the Chairman of the Board.  Frank Sinatra.  Growing up in my parent's home, Frank was a staple, broadcast on WNEW 1130 on your AM dial.  Needless to say, Frank's Christmas music made frequent appearances on the stereo at home.

The new car at the launchpad has XM radio in it and I have been listening to the various Christmas music channels that have cropped up at this time of year.  Of course, there is the local radio station that has been playing Christmas music since, I think, July.  But on that station there is a greater chance of hearing this song, which is banned at the Launchpad.  Mrs. BA usually promotes this analysis of the song anyway.

The 2015 Twelve Posts of Christmas #3

Any 12 posts of Christmas would be incomplete without letting all of you know how much it would cost you to buy all the items from the 12 Days of Christmas.  Herewith is the breakdown of the 2015 gifts.  The total cost this year rose .06% for a total of $34,130.99.  It is noteworthy (to a history geek like me) that this tradition started 32 years ago when an economist at PNC decided to figure out how much all the gifts would cost - and PNC has kept the index every year since.  For comparison, in 1984 when the index was first published, the gifts would have cost you a mere $18,845.97.

Most of the prices stayed level this year and no costs went down this year.  The largest jumps came in the avian category, with two turtle doves rising 11.5% and the cost of one little partridge went up 3.5%.  All of the other birds, french female chickens, birds on phones, and geese and swans all held the line.  Rising salaries for ten Lords A Leaping also saw that cost increase 3%, although all of the other individuals (milkmaids, dancers, drummers, and pipers) stayed the same.

Remember that the costs above are for single gifts - if you want to buy all of the repeated items in the song, amounting to 364 gifts, it will set you back $155,407.18.  But remember, that can get you in trouble.

Now to find a tree, well several trees for the launchpad (one for the living room, one for our bedroom, and one for the boy's room).

 

(you gotta love both the mullet and the femullet in this)

The 2015 Twelve Posts of Christmas #2

Mrs. BA is thinking about a Holiday Open House around New Years.  I'm on board with this plan.  Maybe we can make a boatload of mug cakes, particularly this one (from FiveHeartHome). (via BuzzFeed)

Snickerdoodle Mug Cake 
Yield: 1 mug cake

Ingredients

• 1/4 cup + 2 tablespoons all-purpose flour
• 2 tablespoons sugar 
• 1/4 teaspoon baking powder 
• 1/4 teaspoon cinnamon 
• 1/4 cup milk, at room temperature 
• 2 tablespoons salted butter, melted and cooled 
• 1/2 teaspoon pure vanilla extract

 For layering/topping: 

• 1 tablespoon sugar 
• 1/4 teaspoon cinnamon 

Directions

1. In a small bowl, whisk together flour, sugar, baking powder, and cinnamon until thoroughly, completely combined, with no streaks of any ingredients remaining. Blend in milk, butter, and vanilla until batter is smooth. Into a 14-ounce (or larger) microwave-safe mug with straight sides, scoop a big spoonful of batter, then sprinkle with a spoonful of cinnamon sugar. Alternate layers, ending with cinnamon sugar. 
2. Microwave on high for 1 to 1 1/2 minutes, or until cake is done to your liking. Allow to cool for a couple of minutes before serving. 

The 2015 Twelve Posts of Christmas #1

Here it is December 1 and things are heating up at the Launchpad.  This weekend will be set aside for a number of activities, including the first Christmas party of the season - the St. Ambrose Men's Club President's Dinner!

I am also hoping to carve out some time for decorating - though it doesn't look like we will have time for tree hunting this year.  But with this list and a half-full DVR, I can plan my holiday viewing accordingly.

Now this list is by no means complete - I also need to see Scrooged, Die Hard, and all of the Rankin-Bass specials, among others.

Wednesday, December 2

• Christmas in Rockefeller Center NBC | 8:00pm - this showing always gives me the opportunity to tell the story about my brother getting separated from the rest of the family when they went to the tree lighting one year.

Friday, December 4

• Elf ABC Family | 7:30pm - though I own this movie so we can watch it anytime we like.

Saturday, December 5

• A Very Brady Christmas ABC Family | 7:00am - "I asked Santa to give Mommy her voice back so she could sing in church!" - Cindy Brady
• It’s A Wonderful Life NBC | 8:00pm - This is also a movie I own and will watch at least once during the holidays.

Thursday, December 17

• Disney Prep & Landing ABC | 8:00pm - IT'S SO TINSEL!
• Prep & Landing: Naughty vs. Nice ABC | 8:30pm 

Thursday, December 24

• It’s Your 50th Christmas, Charlie Brown ABC | 8:00pm - I also watched this last night, too.
• A Charlie Brown Christmas ABC | 9:00pm

Pizza Pinwheels

I am in charge of lunches for LBA and SoBA.  Most days that means a ham and turkey wrap for LBA and PB&J for SoBA.  Lately, I turned them on to sandwich pepperoni and mozzarella cheese sandwiches.  They seem to like them.

Of course, Friday is pizza movie night at the launchpad.  On occasion we will also have special dinners downstairs for a big sporting event, with nachos, little hot dogs and other snacky items.  I think these would be a great addition.  Recipe Via BuzzFeed.

Pizza Pinwheels
Makes 14 to 16
Recipe by Lindsay Hunt

INGREDIENTS 

1. 1 17.6-ounce package puff pastry, thawed to room temperature 
2. ½ cup marinara 
3. 3 cups shredded part-skim mozzarella cheese 
4. ½ pound sliced pepperoni

PREPARATION 
Preheat the oven to 400º F. Line a baking tray with parchment paper and set aside.

Roll out one sheet of the puff pastry on a floured surface, using a rolling pin to make it slightly larger.

Top with half the marinara, half the pepperoni, and 1 cup of the mozzarella. Starting at one of the narrow ends of the rectangle, roll the dough into a tight log, pressing down to seal. Slice into 1-inch pieces and place on the baking sheet, leaving 2 inches between each pinwheel.

Repeat with the remaining sheet of puff pastry, marinara, pepperoni, and 1 cup mozzarella to make more pinwheels. Sprinkle each pinwheel with the remaining cheese.

Bake the pinwheels until they are golden brown and the puff pastry is cooked through, 18 to 22 minutes. Serve hot.

Roasted Brussel Sprouts

The Brave Astronaut clan will be home for Thanksgiving this year and will be hosting the Brave Astronaut's sister and two of her boys.  We will be eight around the Launchpad table - appetizers will be served, the turkey has been bought, the potatoes are ready for mashing, there will be plenty of desserts, and vegetables will be prepared - including this recipe below - sorry, folks, I like Brussel Sprouts (via Simply Recipes).

Balsamic Roasted Brussels Sprouts and Shallots
Prep time: 20 minutes
Cook time: 45 minutes
Yield: Serves 6 to 8

Ingredients

• 2 pounds brussels sprouts, tough outer leaves removed, base trimmed, sprouts cut in half 
• 2 Tbsp olive oil 
• Several large shallots, peeled and thickly sliced, about a cup 
• 4 cloves garlic, peeled, sliced in half 
• 2 Tbsp plus 2 teaspoons balsamic vinegar 
• Salt 
• Pepper 
• 3/4 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme 

Method
In a oven-safe pan, heat the oil on medium heat.  Add the shallots and cook until softened, about 5-8 minutes.  Add the brussel sprouts and garlic and cook for an additional 5-6 minutes, until the sprouts start to brown.  Add 2 TB of balsamic vinegar, salt, pepper.

Place in oven, pre-heated to 425 degrees, uncovered.  Cook for 20-30 minutes.  Remove from oven,, add remaining balsamic vinegar, thyme, salt and pepper to taste.

Slow Cooker Apple Crisp

I would like to use the slow cooker more.  This would work. From BuzzFeed via DiningDelish.

Slow Cooker Apple Crisp
Serves: 6 servings

Ingredients 
For the Apples

• 6-7 Granny Smith Apples, peeled, cored and sliced 
• Juice of 1 lemon 
• ¼ cup white sugar 
• 1 tsp. vanilla extract 
• 1 tsp. cinnamon 
• ½ tsp. baking powder 

For the Topping

• ½ cup dry oats (instant or rolled, certified gluten free) 
• ½ cup all-purpose flour, gluten free 
• 8 tbsp. (1 stick) butter, unsalted 
• ¾ cup brown sugar 
• ¼ cup white sugar 
• 1 tsp. cinnamon 
• ¼ tsp. nutmeg 
• ¼ tsp. salt 

Instructions 

1. Place sliced apples in slow cooker.
2. Add lemon juice, cinnamon, white sugar, baking powder, and vanilla extract. Stir until apples are evenly coated. 
3. In a mixing bowl, add oats, flour, brown sugar, white sugar, cinnamon, nutmeg, and salt. Stir to combine all ingredients. 
4. Cut butter into flour mixture. 
5. Using a spoon or your hands, combine flour mixture and butter until it forms a dough. 
6. Crumble dough on top of apples evenly. 
7. Place lid on slow cooker and set on High for 2 hours OR Low for 4 hours. 
8. Open lid part way and cook for about an additional hour to let top get "crispy". 
9. Serve warm and top with vanilla ice cream if desired.

Slow Cooker Roast Beef

Though Mrs. BA hates it - it's fall.  I just made this and it was really good. Via BuzzFeed from Creme de la Crumb.

Slow Cooker Beef Roast

Prep time 10 mins
Cook time 6 hours
Total time 6 hours 10 mins
Serves: 4

Ingredients 

• 1 3-pound chuck or rump roast (see note) 
• 2 tablespoons steak seasoning
• 1 tablespoon Italian seasoning 
• 2 cups beef broth
• 1 pound baby carrots 
• 2 pounds potatoes, chopped into 2 inch pieces 
• 1 large white or yellow onion, cut into chunks 
• 1 stalk celery, chopped 
• 2 teaspoons salt (or more to taste)
• 1 teaspoon black pepper 
• 2 teaspoons garlic powder 
• 1 teaspoon onion powder 
• 3 tablespoons cold water + 3 tablespoons corn starch 

Instructions

1. Whisk together steak seasoning and Italian seasoning. Rub seasoning mix all over the roast. Grease a slow cooker. Add roast, beef broth, potatoes, carrots, onions, and celery. Cover and cook on low for 9 hours or on high for 6 hours. 
2. minutes before serving, prepare the gravy. Drain liquid from sow cooker into a medium sauce pan. Add salt, pepper, garlic powder, and onion powder. Bring to a boil. 
3. Whisk together corn starch and cold water. Add to sauce pan and reduce heat to medium-low. Allow to thicken for 3-5 minutes. 
4. Place roast on a large plate or serving platter. Use a fork to gently pull apart the roast. Pour gravy over roast (and veggies if desired) and serve. Enjoy! 

Notes 
*This method also works well with larger roasts up to 8 pounds. Simply adjust the amount of carrots and potatoes to feed however many are in your group. Follow instructions as written. For roasts over 8 pounds, double the entire recipe.

Penne Alla Vodka with Chicken

I made pasta and sauce the other night and was reminded how relatively easy it is (I used my mother's recipe, which basically involves a pound of ground beef, a jar of sauce and some tomato paste - though I did add sausage to this batch).  I should make it more often.

Then I saw this recipe (from the Washington Post).  Wait. Do I have vodka in the house? :)

Penne Alla Vodka with Chicken
Servings: 4-6
Tested size: 4-6 servings

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter 
• 1 medium onion, cut into small dice (about 1 cup) 
• 2 medium cloves garlic, minced or grated on a Microplane zester (about 2 teaspoons) 
• 1/2 teaspoon dried oregano 
• Pinch crushed red pepper flakes 
• One 28-ounce can whole tomatoes, plus juices, crushed by hand or with a potato masher into 1/2-inch chunks
• 1 stem fresh basil (optional) 
• 1/2 cup heavy cream 
• 1/4 cup vodka 
• 8 to 12 ounces dried penne, ziti or other short pasta 
• Kosher salt 
• Reserved pasta cooking water 
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch-wide slivers 
• 2 tablespoons chopped fresh parsley, for garnish
• Grated Parmigiano-Reggiano cheese, for garnish 

Directions 
Heat the oil and butter in a large saucepan over medium-high heat. Once the butter has melted and the foaming subsides, add the onion; cook, stirring frequently, until softened but not browned, about 3 minutes. Add the garlic, oregano and crushed red pepper flakes; cook, stirring, until fragrant, about 1 minute. Add the tomatoes, with their juices, and the basil, if using. Bring to a boil over high heat, then reduce the heat to medium-low so the mixture is barely bubbling; cook for 20 to 30 minutes, stirring occasionally, until the sauce has thickened and reduced to 4 cups. Discard the basil.

Working in batches as needed, transfer the sauce to a blender. Add the cream and vodka. Remove the center knob on the lid (to allow steam to escape); place a paper towel over the lid opening to avoid splash-ups. Starting on the lowest speed and gradually increasing to high, blend until completely smooth, about 30 seconds. Return to the saucepan and bring just to a boil over high heat, then reduce to medium-low and cook, allowing the sauce to reduce further while the pasta cooks.

Place the pasta in a large pot and cover with hot water by a couple of inches. Add a large pinch of salt and bring to a boil over high heat, stirring occasionally to keep the pasta from sticking. Continue to cook until the pasta is fully softened but retains a slight bite in the center.

Meanwhile, about 2 minutes before the pasta is done (when you can bite into the pasta, but it still resists more than you'd be comfortable dealing with on the plate), add the chicken to the sauce and stir to combine.

Drain the pasta, reserving 1 1/2 cups of the cooking water, then return the pasta to the pot. Stir to combine, and cook over medium heat, stirring frequently, until the chicken is cooked through and the sauce has achieved the desired consistency, about 1 minute, adding some of the reserved pasta cooking water as necessary.

Serve right away, topped with the parsley and grated cheese (to taste).

The New England Express

The other day, a colleague of mine posted that it was officially fall for her now that she had made her first batch of New England Express cocktails.  I might need to move into the cubicle next to her.  Then again, I know the guy who works in the cubicle who works next to her.

Recipe from Bon Appetit

The New England Express
Servings: 8

Ingredients 

• Thyme Syrup 
• ⅓ cup sugar 
• 8 sprigs thyme 
• Assembly 
• 2 cups apple cider 
• 1½ cups dark rum 
• ¾ cup fresh lime juice 
• 1 teaspoon Angostura bitters 
• Club soda 
• 8 sprigs thyme 
• 8 lime slices 

Preparation
Thyme syrup: Bring sugar and ⅓ cup water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, add thyme sprigs, and cover. Let stand 10 minutes, then strain into a small jar. Let cool.

Do Ahead: Syrup can be made 1 month ahead. Cover and chill.

Assembly: Mix thyme syrup, cider, rum, lime juice, and bitters in a pitcher. Divide among rocks glasses filled with ice; top off with club soda. Garnish with thyme sprigs and lime slices.

Do Ahead: Thyme syrup, cider, rum, lime juice, and bitters can be mixed 4 hours ahead. Cover and chill.

Potato Gratin Fries

I really, really want a deep fryer. These would be really, really good. From the Washington Post Magazine, August 23, 2015.

Potato Gratin Fries

A rich, special-occasion dish of beautifully layered potatoes, crisp on the outside and buttery within. Without the top crust, it's not a true gratin, but it is assembled in the same way for the baking. At G by Mike Isabella, these accompany a cauliflower "steak"; you can serve them the same way you would any fries: alongside roasts or steaks, with sandwiches or salads, or as an appetizer (with ketchup or the dipping sauce of your choice, if desired). You'll need an instant-read thermometer.

Make Ahead: The baked potato gratin needs to be refrigerated/weighted overnight. It can be refrigerated for up to 5 days before frying.

Servings: 12-16
Tested size: 12-16 servings

Ingredients

• 5 pounds russet potatoes (5 to 6 large), peeled
• 16 tablespoons (2 sticks) unsalted butter, melted
• 1 tablespoon coarse sea salt
• Vegetable oil, for frying

Directions 

1. Preheat the oven to 350 degrees. Slice the potatoes as thinly as possible, preferably using a mandoline. (Don’t worry about immersing them in water to keep them from turning gray; the last-step frying renders that moot.)
2. Line the bottom of an 8-inch square baking dish with parchment paper, and brush it with some of the melted butter. Arrange one layer of the potatoes in the dish, overlapping them slightly. Brush with the butter and sprinkle with a little bit of the salt. Repeat with another layer of potatoes, butter and salt, and repeat until all the potatoes, butter and salt are used.
3. Cover the dish tightly with aluminum foil; bake until the potatoes are tender when pierced with a skewer, 60 to 90 minutes. Remove from the oven. Fit a dish on top so it presses directly on the potatoes through the foil, and put a few heavy cans of tomatoes or beans on the dish, as weights. Cool to room temperature, then transfer the setup to the refrigerator to chill and compress overnight.
4. When ready to fry, pour the oil to a depth of 4 inches into a deep skillet over medium-high heat. Set a cooling rack over a baking sheet lined with paper towels.
5. Remove the potato gratin from the refrigerator. Fill the sink with an inch of hot tap water, and set the pan in the water for a minute or two to loosen the solid mass. Discard the foil, run a knife blade around the inside edge of the dish and invert onto a cutting board so the gratin comes out in one block. Discard the parchment paper.
6. Use a sharp knife to cut the gratin into 1-inch slabs. Turn each slab onto its side and cut on the diagonal into 1/2-inch pieces. Return the bulk of the pieces to the refrigerator to stay chilled until you fry them.
7. Once the oil registers 375 degrees on an instant-read thermometer, use a slotted spoon to carefully lower each piece into the hot oil, holding it for a few seconds before releasing (so the layers won't break up). Fry in batches, to avoid overcrowding, until the potatoes are golden brown, about 5 minutes. (Fry any odd/stray layered potato pieces left over from cutting, too.) Transfer to the cooling rack. Serve warm.

Broccoli Chicken Mac and Cheese

I think both LBA and SoBA would eat this.  Mrs. BA, probably not.  From Gimme Some Oven via BuzzFeed


Broccoli Chicken Mac and Cheese
Yield: 6-8 servings
This Broccoli Chicken Mac and Cheese recipe is made with a delicious cheddar-Parmesan cheesy sauce, and kicked up a notch with fresh broccoli and cooked chicken.

Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Difficulty: Easy

Ingredients

• 1 pound dry pasta (I used small shells, but you could use macaroni or any shape of pasta) 
• 1 bunch broccoli, cut into bite-sized florets 
• 2 tablespoons butter or olive oil 
• 3 cloves garlic, minced 
• 3 tablespoons flour 
• 1 cup vegetable or chicken stock 
• 1 cup milk, warmed 
• 2 1/2 cups freshly-grated cheddar cheese (I recommend sharp cheddar) 
• 1/2 cup freshly-grated Parmesan cheese 
• 1/2 teaspoon salt, or more to taste 
• 1/4 teaspoon finely-ground black pepper, or more to taste 
• 2 cooked boneless, skinless chicken breasts
• 1/2 cup extra shredded cheddar cheese
• 1/2 cup Panko breadcrumbs 

Directions
Preheat oven to 350°F.

Cook pasta al dente in a large stockpot of salted water according to package instructions. About 2-3 minutes before the pasta reaches al dente, add in the broccoli florets and let them cook alongside the pasta for the remainder of the cooking time. Drain and set aside.

Meanwhile, as the pasta water is heating, melt butter in a (separate) medium saute pan over medium-high heat. Add garlic and saute for 1 minute or until fragrant, stirring occasionally. Whisk in the flour until combined and cook for an additional 1 minute, whisking occasionally. Slowly whisk in vegetable or chicken stock until the mixture is smooth. Then slowly whisk in the milk until it is combined. Continue cooking for 1-2 minutes, or until the mixture comes to a simmer. Then remove from heat, and stir in the cheddar, Parmesan, salt and pepper until the cheese sauce is smooth. Remove from heat.

Once the pasta and broccoli are cooked, pour the cheese sauce on top of the pasta, add in the chicken, and toss until everything is evenly combined.

At this point, you can either serve the pasta stovetop-style as-is. Or pour the pasta into a greased 9 x 13-inch baking dish, and sprinkle with extra cheddar cheese and Panko breadcrumbs. Bake for 15-20 minutes, or until the top becomes slightly crispy and the breadcrumbs are slightly golden. Remove and serve immediately.

Salty Chocolate Chunk Cookies

I love a good chocolate chip cookie.  Mrs. BA, in fact made some just this past weekend, she used Mrs. Nestle Toulouse's recipe.  She should make these, too. Via Epicurious

YIELD: Makes 24 servings

Ingredients

• 1 1/2 cups all-purpose flour 
• 1 teaspoon baking powder 
• 1/2 teaspoon kosher salt 
• 1/4 teaspoon baking soda 
• 1/2 cup (1 stick) unsalted butter, room temperature 
• 3/4 cup (packed) light brown sugar 
• 1/2 cup sugar 
• 1/4 cup powdered sugar 
• 2 large egg yolks 
• 1 large egg 
• 1 teaspoon vanilla extract 
• 8 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped
• Maldon or other flaky sea salt

Preparation
Place racks in upper and lower thirds of oven and preheat to 375°F. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.

Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.

Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1" apart. Sprinkle cookies with sea salt.

Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.

DO AHEAD: Cookies can be made 1 day ahead. Store airtight at room temperature.

Chili - Without the Beans

Don't tell Mrs. BA - but fall has arrived.  It's time for sweaters, slow cookers, and chili!  I like chili - and this one, without beans and more beef in it's place, sounds particularly hearty (via pumpkinspice).  Here's a complete list of 12 chili recipes from BuzzFeed.

Slow Cooker Hearty No-Bean Chili

Made with two types of ground beef and loaded with flavor, 

you’ll never miss the beans in this Slow Cooker Hearty No-Bean Chili! 

Ingredients

• 1 pound lean ground beef 
• 1 pound ground chuck 
• 2 (29 ounce) cans tomato sauce 
• 2 (15 ounce) cans diced tomatoes 
• 1 (6 ounce) can tomato paste 
• 1/2 white onion, diced 
• 1 green pepper, diced 
• 1 teaspoon minced garlic 
• 1/8 teaspoon cayenne pepper 
• 1 1/2 teaspoons ground cumin 
• 5-6 tablespoons chili powder 
• 1/2 teaspoon white sugar 
• 3/4 teaspoon dried oregano 
• 1/2 teaspoon black pepper 

Instructions

1. In a large skillet, brown and crumble ground beef and ground chuck until cooked through. Drain and add to slow cooker. 
2. Add tomato sauce, diced tomatoes, tomato paste, onion, pepper, minced garlic, cayenne pepper, ground cumin, chili powder, white sugar, oregano, and pepper to slow cooker. 
3. Stir to combine. 
4. Cover and cook on low for 8 hours or high for 4 hours. 
5. Serve with shredded cheddar cheese and sour cream, if desired. 
6. Enjoy!

All Coffee All the Time

Often, Mrs. BA and I will be sitting downstairs, after LBA and SoBA have gone to bed and one of us will say to the other, "You know what would taste good right now?" which is code for, "go upstairs and make milkshakes."

Mrs. BA is all about the chocolate milkshake, while I prefer the coffee milkshake.  Here's a list of 26 coffee desserts that I might need Mrs. BA to start making her way through.  Below is my favorite from the list (via Crumb).  From BuzzFeed.

Coffee-Toffee Thumbprint Cookies
Author: Isabelle Boucher (Crumb)
Recipe type: Dessert
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Serves: 48

Coffee-toffee isn't just a fun tongue twister -
it's also a great flavour pairing for this
variation on the classic thumbprint cookie.

Ingredients
Coffee-Toffee Cookie Dough:

• 1 cup unsalted butter, softened 
• ¾ cup brown sugar 
• 1 egg 
• ½ tsp vanilla extract 
• 2¼ cups flour 
• 1 cup toffee bits (also known as Heath or Skor bits) 
• 2 tbsp instant espresso powder 
• ½ tsp baking powder 
• ½ tsp salt 

Caramel Filling:

• 18 soft caramels, unwrapped 
• 2 tbsp heavy cream 

Instructions
Make the Cookies:

1. Preheat the oven to 350F, and line two large cookie sheets with parchment paper. 
2. Using a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed until well combined. Beat in the egg and vanilla extract. 
3. In a second mixing bowl, combine the flour, espresso powder, baking powder, salt and toffee bits. Add to the wet ingredients, and beat on low speed until combined. 
4. Roll the dough into 1-inch round balls, and arrange on prepared baking sheets. Using your thumb, press a deep indent into the middle of each ball. 
5. Bake in preheated oven for 10-12 minutes, or until golden-brown. Let cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to finish cooling completely. 

Fill the Cookies:

1. While the cookies are cooling, place the caramels and cream in a small microwave-safe bowl and microwave on High for 30 seconds, or until melted and smooth. (If necessary, continue to microwave in 10-second increments until the caramels are melted, stirring between bursts.)
2. Spoon a small amount of caramel into the centre of each cookie. Let cool for 15-20 minutes before serving to allow the caramel to set.

Happy Birthday to Stephen King!

Tomorrow is Stephen King's birthday.  When the Brave Astronaut clan visited Maine in August, I kept saying we should go and visit his home in Bangor - but we didn't get there.  Ah well, maybe next time.

On a family trip when I was much younger, I read my first Stephen King book, Salem's Lot on my way Down East.  Needless to say I didn't sleep well that week - listening for the tap, tap, tap, of vampires on my window.  But that didn't stop me from going to a bookstore (you remember bookstores, right?) and buying a copy of Christine to read as a follow-up. I have read almost everything that King has written (I never got into the Dark Tower books) - I prefer King's horror and macabre works over his foray into sci-fi.  That includes his non-fiction work, On Writing, in which he suggests first nearly 100 books and then in an updated edition, another 80, that everyone should read (not including his own works).  I'm a bit ashamed to note that I haven't read a lot of these.  List/Quiz on BuzzFeed.  How'd you do?

1. A PERFECT CRIME by Peter Abrahams
2. LIGHTS OUT by Peter Abrahams
3. PRESSURE DROP by Peter Abrahams
4. REVOLUTION #9 by Peter Abrahams
5. A DEATH IN THE FAMILY by James Agee
6. LIVES OF THE MONSTER DOGS by Kirsten Bakis
7. REGENERATION by Pat Barker
8. THE EYE IN THE DOOR by Pat Barker
9. THE GHOST ROAD by Pat Barker
10. IN THE NIGHT SEASON by Richard Bausch
11. THE INTRUDER by Peter Blauner
12. THE SHELTERING SKY by Paul Bowles
13. THE TORTILLA CURTAIN by T. Coraghessan Boyle 
14. A WALK IN THE WOODS by Bill Bryson
15. THANK YOU FOR SMOKING by Christopher Buckley
16. WHERE I’M CALLING FROM by Raymond Carver
17. WEREWOLVES IN THEIR YOUTH by Michael Chabon
18. LATITUDE ZERO by Windsor Chorlton
19. THE POET by Michael Connelly
20. HEART OF DARKNESS by Joseph Conrad
21. FAMILY VALUES by K.C. Constantine
22. UNDERWORLD by Don Delillo
23. CATHEDRAL by Nelson DeMille
24. THE GOLD COAST by Nelson DeMille
25. OLIVER TWIST by Charles Dickens
26. COMMON CARNAGE by Stephen Dobyns
27. THE CHURCH OF DEAD GIRLS by Stephen Dobyns
28. THE WOMAN WHO WALKED INTO DOORS by Roddy Doyle
29. THE DICK GIBSON SHOW by Stanley Elkin
30. AS I LAY DYING by William Faulkner
31. THE BEACH by Alex Garland
32. DECEPTION ON HIS MIND by Elizabeth George
33. GRAVITY by Tess Gerritsen
34. LORD OF THE FLIES by William Golding
35. FURNACE by Muriel Gray
36. A GUN FOR SALE by Graham Greene
37. OUR MAN IN HAVANA by Graham Greene
38. THE FIFTIES by David Halberstam
39. WHY SINATRA MATTERS by Pete Hamill
40. HANNIBAL by Thomas Harris
41. PLAINSONG by Kent Haruf
42. SMILA’S SENSE OF SNOW by Peter Hoeg
43. DIRTY WHITE BOYS by Stephen Hunter
44. A FIRING OFFENSE by David Ignatius
45. A WIDOW FOR ONE YEAR by John Irving
46. THE TOOTH FAIRY by Graham Joyce
47. THE DEVIL’S OWN WORK by Alan Judd
48. GOOD ENOUGH TO DREAM by Roger Kahn
49. THE LIAR’S CLUB by Mary Karr
50. RIGHT TO LIFE by Jack Ketchum
51. SURVIVOR by Tabitha King
52. SKY IN THE WATER by Tabitha King
53. THE POISONWOOD BIBLE by Barbara Kingsolver
54. INTO THIN AIR by Jon Krakauer
55. TO KILL A MOCKINGBIRD by Harper Lee
56. OUR GUYS by Bernard Lefkowitz
57. THE IGNORED by Bentley Little
58. A RIVER RUNS THROUGH IT by Norman Maclean
59. THE MOON AND SIXPENCE by W. Somerset Maugham
60. CITIES OF THE PLAIN by Cormac McCarthy
61. THE CROSSING by Cormac McCarthy
62. ANGELA’S ASHES by Frank McCourt
63. CHARMING BILLY by Alice McDermott
64. ANCIENT SHORES by Jack McDevitt
65. ENDURING LOVE by Ian McEwan
66. THE CEMENT GARDEN by Ian McEwan
67. DEAD MAN’S WALK by Larry McMurty
68. ZEKE AND NED by Larry McMurtry and Diana Ossana
69. A CANTICLE FOR LEIBOWITZ by Walter M. Miller, Jr.
70. ZOMBIE by Joyce Carol Oates
71. IN THE LAKE OF THE WOODS by Tim O’Brien
72. THE SPEED QUEEN by Stewart O’Nan
73. THE ENGLISH PATIENT by Michael Ondaatje
74. NO SAFE PLACE by Richard North Patterson
75. FREEDOMLAND by Richard Price
76. CLOSE RANGE by Annie Proulx
77. THE SHIPPING NEWS by Annie Proulx
78. ONE TRUE THING by Anna Quindlen
79. A SIGHT FOR SORE EYES by Ruth Rendell
80. WAITING by Frank M. Robinson
81. HARRY POTTER AND THE CHAMBER OF SECRETS by J.K. Rowling
82. HARRY POTTER AND THE PRISONER OF AZKABAN by J.K. Rowling
83. HARRY POTTER AND THE SORCERER’S STONE by J.K. Rowling
84. MOHAWK by Richard Russo
85. RESERVATION ROAD by John Burnham Schwartz
86. A SUITABLE BOY by Vikram Seth
87. THE YOUNG LIONS by Irwin Shaw
88. THE CRATER by Richard Slotkin
89. THE ILLUSIONIST by Dinitia Smith
90. MEN IN BLACK by Scott Spencer
91. JOE HILL by Wallace Stegner
92. THE SECRET HISTORY by Donna Tartt
93. A PATCHWORK PLANET by Anne Tyler
94. HOCUS POCUS by Kurt Vonnegut
95. BRIDESHEAD REVISITED by Evelyn Waugh
96. THE AX by Donald E. Westlake
97. END OF STORY by Peter Abrahams
98. THE TUTOR by Peter Abrahams
99. THE WHITE TIGER by Aravind Adiga
100. ONE GOOD TURN by Kate Atkinson
101. ORYX AND CRAKE by Margaret Atwood
102. FIELDWORK by Mischa Berlinkski
103. CHRISTINE FALLS by Benjamin Black
104. THE LAST GOOD DAY by Peter Blauner
105. 2666 by Roberto Bolaño
106. THE NIGHT OF THE GUN by David Carr
107. SPARTINA by John Casey
108. THE YIDDISH POLICEMEN’S UNION by Michael Chabon
109. JACK REACHER Series by Lee Child
110. THE NARROWS by Michael Connelly
111. THE HOURS by Michael Cunningham
112. HOUSE OF LEAVES by Mark Z. Danielewski
113. THE BRIEF AND WONDROUS LIFE OF OSCAR WAO by Junot Diaz
114. WHITE MAN’S GRAVE by Richard Dooling
115. ZOO STATION by David Downing
116. THE GARDEN OF LAST DAYS by Andre Dubus
117. PEACE LIKE A RIVER by Leif Enger
118. A FAN’S NOTES by Frederick Exley
119. THEN WE CAME TO THE END by Joshua Ferris
120. STRONG MOTION by Jonathan Franzen
121. THE CORRECTIONS by Jonathan Franzen 
122. AMERICAN GODS by Neil Gaiman
123. CROSSCUT by Meg Gardiner
124. THE DIRTY SECRETS CLUB by Meg Gardiner
125. THE LONG HOME by William Gay
126. PAINTING THE DARKNESS by Robert Goddard
127. WATER FOR ELEPHANTS by Sara Gruen
128. THE RAW SHARK TEXTS by Steven Hall
129. A SOLDIER OF THE GREAT WAR by Mark Helprin
130. THE HANK THOMPSON TRILOGY by Charlie Huston
131. TREE OF SMOKE by Denis Johnson
132. GOOD POEMS Edited by Garrison Keillor
133. THE SECRET LIFE OF BEES by Sue Monk Kid
134. FARGO ROCK CITY by Chuck Klosterman
135. THE GIRL WITH THE DRAGON TATTOO by Stieg Larsson
136. ABSOLUTE FRIENDS by John le Carré
137. THE GIVEN DAY by Dennis Lehane
138. UP IN HONEY’S ROOM by Elmore Leonard
139. THE FORTRESS OF SOLITUDE by Jonathan Lethem
140. WHAT THE DEAD KNOW by Laura Lippman
141. DISPATCH by Bentley Little
142. NO COUNTRY FOR OLD MEN by Cormac McCarthy
143. ATONEMENT by Ian McEwan
144. THE PEOPLE’S ACT OF LOVE by James Meek
145. HER FEARFUL SYMMETRY by Audrey Niffenegger
146. THE AUBREY/MATURIN NOVELS by Patrick O’Brian
147. THE GOOD WIFE by Stewart O’Nan
148. WE WERE THE MULVANEYS by Joyce Carol Oates
149. HARD REVOLUTION by George Pelecanos
150. THE TURNAROUND by George Pelecanos
151. THE ABSTINENCE TEACHER by Tom Perrotta 
152. NINETEEN MINUTES by Jodi Picoult
153. VERNON GOD LITTLE by DBC Pierre
154. FINE JUST THE WAY IT IS by Annie Proulx
155. SHATTER by Michael Robotham
156. AMERICAN PASTORAL by Philip Roth
157. THE PLOT AGAINST AMERICA by Philip Roth
158. MIDNIGHT’S CHILDREN by Salman Rushdie
159. BRIDGE OF SIGHS by Richard Russo
160. EMPIRE FALLS by Richard Russo 
161. DROOD by Dan Simmons
162. TERROR by Dan Simmons
163. AMERICAN WIFE by Curtis Sittenfeld
164. CHILD 44 by Tom Rob Smith
165. VOODOO HEART by Scott Snyder
166. QUICKSILVER by Neil Stephenson
167. THE LITTLE FRIEND by Donna Tartt
168. WAR AND PEACE by Leo Tolstoy
169. HOLLYWOOD STATION by Joseph Wambaugh
170. ALL THE KING’S MEN by Robert Penn Warren
171. THE LITTLE STRANGER by Sarah Waters
172. CROOKED RIVER BURNING by Mark Winegardner
173. THE GODFATHER RETURNS by Mark Winegardner
174. THE STORY OF EDGAR SAWTELLE by David Wroblewski
175. REVOLUTIONARY ROAD by Richard Yates
176. BIG IF by Mark Costello
177. LIFE OF PI by Yann Martel
178. THE FIXER by Bernard Malamud

Strawberry Pretzel Pie

Don't tell Mrs. BA - but I really think I'm in love with the Pioneer Woman.

Strawberry Pretzel Pie
Pie Prep Time: 4 Hours
Cook Time: 10 Minutes
Difficulty: Easy
Servings: 8

Ingredients

• 4 cups Pretzel Sticks 
• 1 stick (8 Tablespoons) Butter, Melted 
• 1/3 cup Brown Sugar 
• 1-1/2 cup Sugar 
• 3 Tablespoons Cornstarch 
• 1 package (3.5 Ounce) Strawberry-flavored Jello 
• 1-1/2 cup Water 
• 3 pints Strawberries, Hulled And Halved 
• Unsweetened Whipped Cream 

Preparation Instructions
For the pretzel crust: Preheat the oven to 350 degrees F.

Crush the pretzels in a large resealable plastic bag with a rolling pin. Mix in a bowl with the butter and brown sugar. Press into a pie pan and bake for 8 minutes. Remove and set aside to cool.

For the strawberry filling: Put 1 1/2 cups water, the granulated sugar, cornstarch and gelatin powder in a saucepan. Stir together and bring to a boil. Reduce the heat and cook until it starts to thicken, about 2 to 3 minutes, then remove from the heat. Let the liquid cool for a good 10-15 minutes, stirring occasionally.

Put the strawberries in a bowl and pour over the sauce, gently tossing together. Allow to sit for 5-7 minutes, then carefully pile the coated strawberries into the cooled pie crust. Spoon over a little leftover sauce if needed, and refrigerate, uncovered, for 4 hours.

Cut into slices and serve with whipped cream. (Unsweetened is nice because the pie is so sweet!)

It's Labor Day - Have a Drink!

I know there's dark rum in the house - it came back from vacation after being acquired at the NH State Liquor Store.  Now if I can still get some cherries.  From Epicurious.

The Cherry Bomb
Yield: 1 cocktail
Active Time: 5 minutes
Total Time: 5 minutes

Ingredients 

• 4 fresh sweet cherries, halved, pitted 
• 1/4 of a lemon 
• 1/4 of a lime 
• 5–6 fresh mint leaves 
• 1/2 ounce simple syrup 
• 1 dash Angostura bitters 
• 2 ounces dark rum 
• Mint sprigs (for garnish) 

Preparation
Using a muddler or the handle of a wooden spoon, muddle cherries, lemon and lime wedges, mint leaves, simple syrup, and bitters in a mixing glass or cocktail shaker. Add rum and stir to combine.