Category Archives: Make-ahead

Basic Pie Crust

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You will need this. Trust me. This little recipe (thank you Martha Stewart) with only 4 ingredients will become the base of many desserts I plan on bestowing upon you during the upcoming holiday season. In fact, later this week I will kick off the Holiday Desserts series. 

Don’t pretend you’re not excited. 

Memorize this recipe. Say it out loud 50 times if you have to. Make flashcards. Keep a 3×5 up on the mirror in the bathroom. Whatever you need to do to learn it, do it…this guy is your holiday dessert weapon. 

Plus, it’s quite tasty. 

You can make the dough in a food processor, but it’s risky unless you really know what you’re doing. I do mine by hand and just cut in the butter with a pastry blender. 

Makes enough for one double-crust or two single-crust 9-inch pies

Ingredients:: 

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, cold, cut into pieces
  • 1/4 cup ice water, plus more if needed

Directions:: 

  1. In a large bowl, combine flour and salt. Add the butter, and cut in butter by hand with a pastry blender until mixture resembles coarse crumbs with some larger pieces remaining. 
  2. Add the ice water and continuing to use the pastry blender, mix it in gently, just until the dough holds together without being wet or sticky. Do not over blend. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a little more water, 1 TBS at a time. 
  3. Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen up to one month. Thaw overnight in the fridge before using. 

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Fantasy Football Food: Simple Fruit Salad

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Alright, alright. I know. Fruit? The men are saying, “What the heck is this stuff on my plate?” However boys, all’s fair in love and football.

Football season coincides with holiday season. While this may a be a food dream for some, it is a jeans nightmare for others. So I created this little accompaniment to go along with all that meat. And cheese. And salt.

Bananas, apples, and strawberries. Lime juice. Sugar. That’s it! I love, love, love the way that bananas deconstruct and become a little gooey mixed with citrus juice and the juices from the other fruits. Lime or lemon juice also keeps the apples and bananas from oxidizing (turning brown and becoming gross) and adds a punch of vitamin C. I personally like lime juice because it’s different and fun.

This is a real fruit salad. None of that crazy jello/whipped cream add in stuff. Feel free to mix and match your fruits. I also may or may not have used Splenda (but I’ll never tell).

Makes about 8 servings

Ingredients::

  • 2 apples, cored, and cut into 1 inch pieces
  • 3 bananas, peeled and sliced into 1 inch pieces
  • 1/2 pint strawberries, hulled and sliced in half or quarters
  • 1 oz. lime juice
  • 2 TBS sugar

Directions::

  1. Combine cut fruit in medium bowl. Gently stir in lime juice and sugar. Refrigerate until chilled or serve at room temperature.
     

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Peanut Butter Cups

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You read correctly kids.

As in Reese’s. As in a lovely chocolate shell. As in a melt-in-your-mouth peanut butter center.

This is the real deal.

I made these over Labor Day weekend at my family’s house outside of Nashville, TN. While the men were getting their football fulfillment upstairs, my sister, mom, and I cooked.

Um, kind of a lot. I’m actually a bit ashamed.

Well, whatever.

I made the big size (a lot larger than you can buy in the store), but you could definitely make mini ones too. You’ll need to get yourself whatever size muffin tin liners you want to use.

Refrigerate these until  you’re ready to eat them, then pull ‘em out to bring to an edible temperature. They’re kind of hard right out of the fridge, but some people like them that way!

Makes about 15 large cups

Ingredients::

  • 3/4 cup confectioners’ sugar
  • 1 cup peanut butter (not natural style)
  • 1 stick unsalted butter (1/2 cup), softened
  • 1 tsp vanilla extract
  • 18 oz. semisweet or dark chocolate chips

Directions::

  1. Line a standard size (12) muffin tin pan with liners. Set aside.
  2. With an electric mixer, mix the sugar, peanut butter, butter, and vanilla on medium speed for about 2 minutes or until ingredients are combined and mixture looks crumbly. Set aside.
  3. Melt chocolate in the microwave in 30 second increments in heat proof bowl, stirring in between each time. Using a spoon, put about 2 TBS of melted chocolate in the bottom of each muffin liner.
  4. Using your hands, form tablespoon size balls of the peanut butter mixture. Then, flatten balls into disc shapes so that they are roughly half the size (in diameter) of the chocolate cups. Place one disc in each chocolate cup, pressing down to submerge in chocolate.
  5. Finally, spoon a small amount of remaining melted chocolate over the peanut butter discs to cover completely. Refrigerate to set.

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Shortbread, Pt. 1

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So. Last week was DC’s Summer/Fall Restaurant week. And let me tell you, I was inspired. 

You’ll find out more about that inspiration tomorrow, but for today I’m going to show you how to make the base of tomorrow’s recipe – Blueberry Shortbread Cakes with Vanilla Mascarpone Cream. 

Also, you have something else to look forward to! I’m headed down to Nashville to visit my family this weekend. You know what that means? Lots of good cookin’ and fun! Expect to see homemade peanut butter cups, spinach artichoke dip, and italian sausage meatball heroes, all with the Cummins’ twist of course! 

Makes about 10 “cakes”

Ingredients:: 

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour
  • 3/4 teaspoon coarse salt
  • 1/2 cup confectioners’ or granulated sugar

Directions:: 

  1. Preheat oven to 325 degrees. Spray nonstick spray onto a large baking sheet or jelly roll pan. Sift together flour and salt in a small bowl. In a large bowl, with an electric mixer on medium, cream butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, scraping down sides of bowl as necessary, about 2 minutes more. Add flour mixture, and beat on low, scraping bowl if necessary, until flour is just incorporated and dough sticks together when squeezed.
  2. Spread dough into prepared pan in an even layer with frosting spreader ; prick all over in even intervals with a wooden skewer or fork.
  3. Bake until firm in the center and just starting to color, about 50 minutes. Transfer pan to a wire rack, and let cool completely. Cut into circles with biscuit cutters or round cookie cutter. Cakes will keep, in an airtight container, at room temperature 3 weeks.
     

 

The Shortbread Mafia

The Shortbread Mafia

Only use the sugar for sprinkling the shortbread straight out of the oven...this is optional!

Only use the sugar for sprinkling the shortbread straight out of the oven...this is optional!

If you don't have one of these (frosting spreader), you're missing out - thanks Mom!

If you don't have one of these (frosting spreader), you're missing out - thanks Mom!

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Antipasto Chicken Sausage Skewers

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Yes please, fantasticness on a stick.

Yes please, fantasticness on a stick.

The chicken sausage in these was the biggest surprise. For whatever reason, I previously had somewhat of an aversion to Italian sausages. I picked up the fabulous Trader Joe’s chicken version for this dish and was super happy with it. I will definitely be using it again in another dish soon.

Serving these at room temperature makes them easy to make ahead and allows all the flavors to meld together before guests dig in. I made mine about 4 hours before hand and then took them out of the fridge an hour before the party. Perfect!

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Brown the sausage just to give it a bit more flavor. It should already be cooked, but make sure to read the package please.

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Clearly not as pretty, but equally tasty! Rinse them gently for sand before you use them.

Clearly not as pretty, but equally tasty! Rinse them gently for sand before you use them.

Makes about 24 skewers

Ingredients::

  • Cooking spray
  • 12 ounces fully cooked Italian-style poultry sausage, cut into 1-inch pieces
  • 1/2 cup lightly packed fresh basil
  • 1 12-ounce jar roasted red peppers, drained, rinsed and cut into 1-inch pieces
  • 2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large
  • 1 14-ounce can artichoke hearts, drained and quartered

Directions::

  1. Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.
  2. Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining ingredients to make about two-dozen skewers.

Cocktail Party? I’ve got you covered.

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Cocktail Party Week on Sugar & Butter has started! This week, I’ll post three recipes that  you can make for your next get-together. And I promise they’ll be hits. By the time you’re done with me on Friday, you’ll know how to make:: 

  • Antipasto Chicken Sausage Skewers with Basil, Roasted Red Peppers, and Sun-dried Tomatoes
  • Chocolate Cheesecake Thumbprints
  • Smashed Pea & Mint spread on Crostini

No one will realize that you didn’t have the party catered, you’ll save a chunk of change, and none of these recipes is that hard at all. Are you ready for this?

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Yeah, I know…I’m excited too. Come back tomorrow y’all!

Dave’s Birthday Cookies

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Oh goodness. 

I know that I’ve said this before, but these cookies are the easiest cookies you will ever make. Ever. Seriously. 

My friend Dave turned 30 this weekend. But Dave doesn’t really like cake. Or sweets in general. 

Obviously I felt it necessary to change his mind.  With Flourless Peanut Butter Cookies. That’s right, flourless. 

There are four ingredients in these cookies. Four!! Peanut butter, sugar, baking soda, and an egg. Honest. And you won’t even miss the flour. These literally melt in your mouth…if you’re not careful, in your hands. They’re great. 

Thankfully, Dave thought so too. 

Makes about 24 cookies.

Ingredients:: 

  • 1 cup peanut butter (creamy, not natural)
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 egg, lightly beaten

Directions:: 

  1. Preheat the oven to 350 degrees F. Spray two cookie sheets with nonstick spray.
  2. Beat together peanut butter and sugar in a medium bowl with an electric mixer at medium speed until well combined (about 2 minutes). Beat in egg and baking soda until well combined. 
  3. Roll teaspoon size balls of dough and arrange on cookie sheets, about 1 inch apart. 
  4. Bake cookies in 2 batches, until puffed and pale golden, about 10-11 minutes per batch. Cool on baking sheets for 2 minutes, then transfer to wire racks to cool.

These cookies will keep for up to 5 days in an airtight container at room temperature. As if they’ll even last that long. 

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