22May / 2013

Recipe: Seasonal Veggie Tacos with Avocado Cream

Mrs. Fields Secrets Seasonal Veggie Tacos
One of the reasons I love this time of year is the return of local farmer’s markets and farm stands. It’s my favorite way to buy produce that is flavorful, fresh, and so affordable. Today’s recipe will see you through from spring through summer, utilizing your favorite fresh, seasonal veggies in this unbelievably delicious taco recipe that will please even the most adamant carnivore at your table. All you have to do is pick up a handful of colorful veggies, chop them up, roast them, and serve them on warm tortillas with a drizzle of avocado cream—perfection! I’ll share the recipe as I prepared it, but you can substitute the veggies with whatever is fresh at your local market. The key is to look for a variety of colors. (I also add a spread of black beans to my tacos for added protein, but you can omit those, of course.)

Seasonal Veggie Tacos

1 cup diced sweet potato
1 cup cubed zucchini
1 cup cubed tomatoes
1 cup cubed red onion
1 cup fresh corn cut from the cob
1/4 cup extra virgin olive oil
2 cloves garlic, minced
2 teaspoons ground cumin
salt and pepper to taste
flour or corn tortillas
feta cheese, crumbled
cilantro

Directions
Preheat oven to 400 degrees. Prepare vegetables and place them (except for the fresh corn) in a large bowl or bag. Add olive oil, minced garlic and cumin, then toss vegetables until thoroughly coated. Spread out evenly on a baking sheet, then sprinkle evenly with salt and pepper. Roast for 25-30 minutes, or until the most dense vegetable (the sweet potato, in this case) is soft. Remove baking sheet from oven, then add the fresh corn and toss and turn the vegetables with a spatula. Change the oven setting to broil and return the baking sheet for an additional 5 minutes, or until vegetables begin to brown around the edges. Remove and serve immediately on fresh tortillas with crumbled feta cheese, cilantro, and a drizzle of Avocado Cream (recipe below.) Makes 8-10 tacos.

Avocado Cream

1/2 cup plain greek yogurt
1/2 lime juiced (approx. 1 tablespoon)
1/2 ripe avocado, diced
1 tablespoon fresh cilantro, rinsed and minced
salt and pepper to taste

Directions
Combine all ingredients in a blender or food processor and mix until smooth and green. Add more salt and pepper if necessary. Spoon or drizzle onto fresh tacos.

HINT: More dense vegetables, like potatoes, carrots and parsnips will take longer to roast, so cut them into smaller sizes (roughly half the size) of lighter veggies, like tomatoes and zucchini.

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15May / 2013

Recipe: Banana Pudding

Mrs. Fields Secrets Banana Pudding
If you’ve ever ventured to New York City, you may have heard of Magnolia Bakery or seen the extensive line out their door. Many people line up for their famous cupcakes, but I walk straight to the back and ask for the real prize: the banana pudding. This stuff is absolutely incredible—light and fluffy but also rich and decadent. Every spoonful begs for another. Luckily, the recipe is available and not hard at all. The key, however, is to begin making it early enough that your pudding can age to perfection. I think 36-48 hours is ideal, but you could get away with 12-24 if you had to. Are you ready to go bananas for this?

Magnolia Bakery Banana Pudding
adapted slightly from The Complete Magnolia Bakery Cookbook

16 oz can sweetened condensed milk
1 1/2 cups ice cold water
Small box (3.4 oz) instant vanilla pudding mix
3 cups heavy whipping cream
1 box Nilla Wafers
4 ripe bananas, sliced

Directions
In the bowl of a mixer, mix sweetened condensed milk and water for about one minute. Add the pudding mix and beat for about two more minutes. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.

In a large bowl on medium speed, whip the heavy cream until stiff peaks form. Then, using a rubber spatula, gently fold in the pudding mixture until fully combined and no streaks of pudding are visible.

Finally, in a large serving bowl, put a thin layer of pudding followed by a layer of wafers, bananas, and more pudding. Repeat the layering, ending with pudding on top, followed by some wafers for decoration. Ideally, you’ll have three layers. Cover tightly with plastic wrap and refrigerate for at least 8 hours before serving, but the flavor really improves the longer it gets to age.

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08May / 2013

Recipe: Lemon Brownies

I describe today’s recipe as a spring brownie—light, refreshing flavor with the same rich, dense texture of a regular brownie. These are not lemon bars, these are lemon brownies (you know, minus the brown). Whip up a batch for Mother’s Day this weekend and you won’t be sorry. These little squares of sunshine would be perfect as a light dessert, or even a sweet side for a Mother’s Day breakfast or brunch. They are delicious warm out of the oven and just as good days later at room temperature.

Lemon Brownies
adapted from Rita’s Recipes

1 1/2 cups flour
1 1/2 cups sugar
1/2 teaspoon salt
1 cup butter, softened
4 eggs
juice of 1 lemon
zest of 1 lemon

Directions
Preheat oven to 350 degrees. Prepare a 9×13 baking dish with butter or non-stick spray. In a large mixing bowl, stir the flour, sugar and salt together. Add the softened butter and mix until you have a thick, combined dough (almost like a sugar cookie dough). In a separate bowl, whisk the eggs, lemon juice, and zest together, then add to the flour mixture. Mix for several minutes on medium speed until batter becomes light and fluffy. Transfer batter to the baking dish and spread evenly. Bake for 30 minutes. Remove and allow to cool for 10 minutes before adding glaze. (Recipe below.)

Lemon Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

Directions
Whisk all ingredients together until smooth and creamy. Pour evenly over still-warm brownies, using a spatula to reach all four corners of the pan. Allow brownies to cool to room temperature before cutting and serving.

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01May / 2013

Recipe: 3 Salsas, Red, Yellow and Green

Are you ready to celebrate Cinco de Mayo? I’m going to celebrate with a salsa bar, inviting all my friends to bring their favorite salsa and chips to share. I’m providing three salsas, one red restaurant-style; one yellow with mango, pineapple, and corn; and one green with lots of avocado. All three are just the right amount of spicy for me, and oh-so-delicious on a crispy chip! Give them a try and let me know which one is your favorite. Olé!

Red Restaurant Salsa
adapted from Pioneer Woman

1 can (28 Ounce) whole tomatoes with juice
2 cans (10 Ounce) Rotel (diced tomatoes and green chilies)
1/4 cup chopped white or yellow onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin
1 tablespoon honey
1/4 teaspoon kosher salt
1 teaspoon cumin
3/4 cup cilantro, washed and chopped
juice of 1 lime

Directions
In a food processor or blender, pulse the whole tomatoes with the onion about 10-15 pulses, or until texture reaches your preferred consistency. Pour into a large bowl. Add remaining ingredients to the food processor and pulse again for 10-15 pulses, then pour mixture into the bowl, stirring to combine both mixtures. Taste and add additional salt, if needed. Refrigerate for 1 hour before serving.

Yellow Salsa

1 cup pickled jalapeno slices
1 cup sugar
1/2 cup water
1 ripe mango, peeled and diced
1 cup fresh pineapple, diced
2 ears fresh corn (roasted or raw)
1/2 red onion
1/2 cup cilantro, washed and chopped
1/4 teaspoon kosher salt

Directions
In a small saucepan over medium heat, combine jalapeno slices, sugar, and water, stirring until sugar has dissolved. Allow to simmer on the stove while you prepare the other ingredients (about 20-25 minutes). In a mixing bowl, combine mango and pineapple and stir. Using a sharp knife, cut the kernels from the cob and add them to the bowl, along with onion and cilantro. Once the jalapenos have been candied (the inner flesh will have a translucent look), remove them from the heat. Transfer the jalapenos to a cutting board with a slotted spoon and allow them to cool for 5 minutes before mincing them and adding them to the bowl. Finally, sprinkle salt over the top, stir everything together, and add more salt if needed.

Green Salsa

3 ripe (but not overripe) avocados
1 plum tomato
1 lime, juiced
1/4 fresh jalapeno
1 tablespoon cilantro, washed and chopped
1 clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon kosher salt

Directions
In a food processor or blender, combine 1 avocado, lime juice, jalapeno, cilantro, garlic, cumin, and salt. Blend until you reach a fine puree with no chunks. Pour into a serving bowl. Cut remaining avocados and tomato into large chunks and add to the puree. Add salt and stir. (Keep this salsa covered with plastic wrap before serving to prevent browning.)

Looking for more great Cinco de Mayo recipes? Try these:

Dessert Nachos
Fruit Salsa with Cinnamon Sugar Chips
Enchiladas with Chocolate Molé Sauce
Key Lime Pie
Watermelon Aqua Fresca

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24Apr / 2013

Recipe: Earth Day Cupcakes with Cloud Frosting

Mrs. Fields Secrets Earth Cupcakes and Cloud Frosting
In honor of Earth Day this week, I couldn’t pass up making these adorable Earth Day Cupcakes. You can adapt your favorite from-scratch white cake recipe or even use a boxed mix. You’ll need a generous amount of blue and green food coloring to get the right effect, so check your supply before you start. They are awfully cute and perfectly tasty without frosting, but I thought a little puffy cumulus frosting cloud was the perfect touch. Pipe little puffs on top, just enough that you can still see the great coloring underneath.

Earth Day Cupcakes

12 tablespoons (1 1/2 sticks) butter, softened
1 1/2 cups sugar
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites
3/4 cup milk
2 teaspoons vanilla extract
blue and green food coloring
cupcake liners

Directions
Line muffin tins with cupcake liners. Preheat oven to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt, then set aside. Combine egg whites, milk and vanilla. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Divide batter into two mixing bowls, about 2/3 in one and 1/3 in the other. Stir in approximately 50-75 drops of blue food coloring into the bowl with more batter, or until you reach the desired color. Stir approximately 30-45 drops of green food coloring into the bowl with less batter, or until you reach the desired color.

Add two tablespoons of blue batter into each cupcake liner, followed by a generous tablespoon of green batter, offset to the side (to create the look of land and sea. Add more green or blue to create desired look, or until liner is 2/3 full. Bake for 18-24 minutes, or until a toothpick comes out clean. Remove and cool before frosting.

Cloud Frosting (aka Perfect Frosting)

5 tablespoons flour
1 cup whole milk
1 cup butter (room temperature)
1 cup sugar
1 teaspoon almond extract

Directions
Mix flour and milk together in a double boiler over medium heat, stirring constantly with a whisk, until a thick paste forms. Cool mixture completely (you can use the fridge or freezer to speed it up). Cream butter at high speed until it is light and creamy. Add the sugar and blend until fluffy. Take a generous scoop of the sugar/butter mixture and add it to the cooled flour/milk mixture and blend it well. Add all of the flour/milk mixture to the sugar/butter mixture and beat until fluffy and light. Finally, add almond extract and mix well.

Mrs. Fields Secrets Earth Day cupcakes

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22Apr / 2013

5 Common Mistakes with Sugar Cookies

Mrs. Fields Secrets Sugar Cookies
In my opinion, the easiest cookie to mess up is the sugar cookie. Sometimes I think the original recipe must have been developed by Kung Fu masters to teach their pupils patience, because patience is the most necessary ingredient in a perfect sugar cookie. But a few tips won’t hurt you either, Grasshopper. Here are the 5 most common mistakes and how to avoid them:

Mistake #1: Immature Dough
A sugar cookie that looks runny and loses it’s shape is usually due to dough that hasn’t had time to age in the fridge. Sugar cookie dough should sit in the fridge for 12-24 hours for best results. If you hate the idea of having to wait for sugar cookies, make two batches next time and freeze one while the other ages in the fridge. The frozen dough will keep up to 3 months and can be pulled out and thawed on the countertop or in the fridge.

Mistake #2: Sloppy Edges
The buttery, sugary dough can get stuck on your cookie cutter, making your edges sloppy. To avoid this mistake, work the dough while it is still nice and cold, then dip the rim of your cookie cutter in flour after every one or two cuts. This will give you clean lines.

Mrs. Fields Secrets Sugar Cookies

Mistake #3: Under- and Over-cooking
A melt-in-your mouth sugar cookie needs to be perfectly cooked and should come out of the oven just before the edges begin to brown. But how can you tell? Look at the picture. See the fine little cracks all over the cookie in the middle? That’s the sign of a perfect cookie. The undercooked cookie only has the cracks around the perimeter. Wait to pull the cookies out of the oven until you see those fine cracks in the center. If you wait until the cookie changes color, you’ve waited too long.

Mistake #4: Frosting
A perfectly good sugar cookie can be ruined by bad frosting. The recipe below is my absolute favorite, but here’s some advice: spend enough time whipping the butter and sugar together to get a light, fluffy texture. If you’re using a stand mixer, set the speed on high and walk away for about 3-5 minutes minutes. If you’re using a hand mixer, get comfortable and play a couple of favorite songs on your iPod. The result will be worth it.

Mrs. Fields Secrets Sugar Cookies

Mistake #5: Coloring
Now that you’ve got a great cookie and frosting, it can be messed up with food coloring. Remember, a little can go a long way, so start small—a drop at a time will do. But just in case you mess up (as we all do), use this helpful tip: before you add coloring, reserve a small bowl of un-colored frosting. This can help you undo what is otherwise undoable if you get too much color in.

Finally, f you’re not up to mastering sugar cookies right now, have no fear. We’ve got plenty of luscious frosted cookies at our stores or online to satisfy your sweet tooth, Grasshopper.

And now for my favorite sugar cookie dough and frosting…

Perfect Sugar Cookies

2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
3/4 cup salted butter, softened
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract

Directions
Preheat oven to 325 degrees. In a medium bowl, combine the flour and salt with a wire whisk. In a large bowl, cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well mixed. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not over mix. Gather dough into a ball. Flatten the ball into a disk and wrap tightly with plastic wrap, then refrigerate 1 hour or until firm.

On a floured surface, roll out dough to a 1/4-inch thickness. Use your favorite cookie cutters to cut dough into desired shapes and place on an ungreased cookie sheet. Bake 7-10 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.

Perfect Frosting

5 tablespoons flour
1 cup whole milk
1 cup butter (room temperature)
1 cup sugar
1 teaspoon vanilla

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17Apr / 2013

Spring Salad Series: Dessert Salad

Mrs. Fields Secrets Dessert Salad
That’s right, salad for dessert! This recipe is refreshingly delicious—complex flavors, light but substantial, and just so perfect for spring and summer dessert. The pound cake croutons are so sweet and crispy, the fruit is fresh and juicy, and the dressing is to die for. It’s tart, sweet, and has a hint of mint to take it over the top. Use whatever fresh fruit you have and put it together for your next dinner party, bridal shower, or midnight snack.

Dessert Salad

3 bananas, sliced
1 cup strawberries, hulled and quartered
1 cup blackberries
1 cup fresh pineapple, diced
1/2 cup blueberries
1/2 cup orange wedges
4 slices pound cake, cut into cubes
2 tablespoons butter

Yogurt Mint Dressing

1 cup plain greek yogurt
1 tablespoons sugar
1-2 tablespoons honey (to taste)
5 mint leaves, finely chopped
mint leaves for garnish

Directions
Heat oven to broil. Melt butter and brush on pound cake cubes. Place cubes on a baking sheet and broil 1-2 minutes, or until edges are lightly browned and crispy. Whisk together yogurt, sugar, honey, and chopped mint. Gently toss fruit together in a medium bowl. For serving, either fold dressing into fruit and serve with pound cake croutons on top, or else place fruit and croutons on serving plates and top with dressing. Add mint garnish.

HINT: Keep bananas from browning by drizzling a little pineapple juice on them.

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10Apr / 2013

Spring Salad Series: Panzanella

If you think that salads are only fit for side dishes or ladies’ lunches, think again. Today’s salad is a bona fide meal that will please even the hungriest appetite. Panzanella is the perfect entreé salad because it is both warm and cold, light and hearty, and beloved by men, women, and children alike. The visual presentation is stunning—so colorful and rich, plus all the ingredients are chopped into bite-size pieces, making each forkful a delicious combination of flavors. But the best part? The dressing coats each bite and soaks up into the toasted bread cubes for incredible bursts of flavor. Give this salad a try with your family and I guarantee you’ll add it to your regular spring and summer dinner lineup!

Panzanella Salad & Dressing

1 pound steak (whatever cut you prefer)
salt and pepper
1 cup mozzarella cheese, chopped into 1/2″ cubes
3 medium tomatoes, cubed
1 small red onion, cubed
1 cucumber, cubed
4 slices crusty bread, cut into 1″ cubes
olive oil
1 handful fresh basil, cut into thin strips

Dressing
1 clove garlic, finely minced
1 teaspoon dijon mustard
3 tablespoons balsamic vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Directions
Set oven to broil. Toss bread cubes with a generous drizzle of olive oil and spread evenly on a baking sheet. Broil for 2-3 minutes, or until edges begin to brown. Remove from oven and cool. Salt and pepper steak generously before cooking to desired doneness. Allow steak to sit for 5 minutes to allow the juices to redistribute before cutting into 1″ cubes. While steak is resting, whisk all dressing ingredients together and set aside.

In a large serving bowl, combine all salad ingredients except for basil. Drizzle salad dressing on top and toss until pieces are evenly coated. Top with fresh basil and serve immediately. Serves 2-4.

HINT: Add whatever fresh vegetables your family loves best to make this salad your own. Chicken and thick-cut bacon would also be delicious.

HINT: This is a great recipe for using up stale bread. So don’t throw it out! Stale bread will do an excellent job soaking up the delicious dressing.

Don’t forget to check out our other spring salad appetizer ideas.

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05Apr / 2013

Spring Salad Series: Appetizers

Mrs. Fields Secrets Salad on a Stick Appetizers
Every spring I find myself craving salad—fresh produce and greens, bright colors and flavors. I’ve got salads on my mind, which got me thinking that there’s so much more to be done with salads than we realize. Salads make a perfect appetizer, entree, or even a dessert. And if you don’t believe me, I’ll to prove it to you over the next few weeks in our Spring Salad Series.

Today I’ve collected some salad ideas that make delicious appetizers when skewered on a stick (or even a sturdy green onion, in the case of the potato salad). No utensils or plates required, which is perfect for parties. The stick idea is also a brilliant way to get kids to try salads they might otherwise avoid. Check out these ideas and share your own in the comments section.

1. Strawberry-Spinach Salad on a Stick
2. Greek Salad on a Stick
3. Potato Salad on a Stick
4. Chef Salad on a Stick
5. Caesar Salad on a Stick
6. Caprese Salad on a Stick
7. Antipasto on a Stick
8. Watermelon Mozzarella Salad on a Stick
9. Garden Salad on a Stick

HINT: Drizzle dressings over salad sticks, or serve it on the side. Check out my favorite sweet salad dressings for more inspiration.

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03Apr / 2013

Recipe: PB&J Thumbprint Cookies

Mrs. Fields Secrets PB&J Thumbprint Cookies
In celebration of National Peanut Butter & Jelly Day, I’ve got a recipe that will delight not only kids but also the kid in all of us. These thumbprint cookies are simply delicious, light and soft with that ooey-gooey jelly center that tops it all off. It’s like your favorite kid sandwich in cookie form! The key to these cookies is to under-cook them just a little, which will keep them soft. If your oven runs a little hot, adjust your cooking times.

Peanut Butter & Jelly Thumbprint Cookies
adapted slightly from Martha Stewart

1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup smooth peanut butter
1/2 cup (1 stick) butter, softened
1/3 cup packed brown sugar
1/3 cup granulated sugar, plus more for rolling
1 large egg
1 teaspoon vanilla
1/2 cup raspberry jam

Directions
Preheat oven to 350 degrees. In a small mixing bowl, whisk together flour, baking powder, baking soda, and salt. Beat peanut butter and butter with a mixer on medium speed until smooth. Add both sugars and beat until fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed and add dry ingredients, mixing until combined. Scoop level tablespoons of dough, and form into balls. Roll each ball in sugar, and transfer to parchment-lined baking sheets, about 2 inches apart.

Bake until cookies are puffy, about 7 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon or wine cork. Return to oven, and bake until edges are golden, about 5 minutes more. Transfer sheets to wire racks, and let cool completely. Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation.

Want to celebrate PB&J even more? Check out other favorite recipes and our Tasty Tip!
Peanut Butter Cookies
PB&J Sandwich Cookies
Peanut Butter Candy Cookies
Peanut Butter Dog Biscuits

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