Citrus Buttercream Sandwich Cookies

Citrus buttercream sandwich cookies were part of my Christmas goody gift package this year.  When I went soliciting ideas for Christmas cookies one of my friends suggested a citrus cookie.  Honestly it took me by surprise, as I'm a chocolate and caramel cookie kind of Witch.  A citrus cookie would be different and very holiday appropriate, after all the best citrus fruits are ripe in December.  I wasn't sure what kind of citrus cookie to make, however.  I tossed around a few ideas, a thumbprint type of cookie, filled with a citrus curd maybe?  What about a citrus shortbread with a citrus glaze?  Both sounded quite nice but really my mind kept wandering to a sandwich cookie, something that incorporated both of those ideas, filled and crispy all at once.  Now that the type had been hammered down to  a sandwich cookie, it was a matter of figuring out what kind of cookie I wanted to make for the sandwich.  Shortbread tends to really just crumble away for me so I decided it wasn't what I wanted here.  A standard drop cookie isn't structurally strong enough to support filling and a top cookie, not to mention their round shape isn't what I was looking for here.  Back to the drawing board.

That's when I went blog hopping and discovered Culinary Connection's by Peabody's recipe for Citrus sandwich cookies.  Immediately I knew I had my recipe.  The Witch changed a few very minor things; I used the zest of clementines instead of orange and I added lime zest into the mix as well.  The colors of the zest are so pretty in the pale yellow citrus dough, which was a pleasure to work with, not dry or crumbly and rolled out easily.  Baking the cookies released the essential oils of the citrus zests, adding their flavorful perfume to the cookie.  The filling is a reduction of orange and lemon juices whipped into a buttercream, their tangy acidity help balance the sweetness of the filling.  A touch of heavy cream keeps the melt in your mouth soft.

The cookies looked impressive once finished.  The colorful zest peeping through the cookie with the pale buttercream centers were very pretty.  The Kitchen Witch is very sad to say that she never got to taste one in it's finished state.  The recipe made 32 sandwich cookies, the exact number of recipients on my goodie gift list this year.  I was able to snag a broken piece of cookie, it was delicious, slightly chewy and rich, and the buttercream I sampled and enjoyed.  Yet the finished product I didn't get.  Sob!  That's ok, I'll just have to make these beauties again soon.  Enjoy!


Citrus Sandwich Cookies 
Makes 32 sandwich cookies
Source:  Culinary Connections 
2 cups all purpose flour
¼ tsp baking powder
¼ tsp salt
14 TBSP unsalted butter, softened
1 cup granulated sugar
1 large egg yolk
 2 tsp finely grated lemon zest
 1 tsp finely grated orange zest
1 tsp finely grated lime zest

Whisk together the flour, baking powder and salt in a medium bowl; set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar at medium speed for 3 minutes. Add egg and zest and beat until combined.

Reduce to slow speed and add flour mixture just until well blended. Scrape dough onto a work surface and gather it up into a disk. Wrap the disc in plastic warp and refrigerate for at least 2 hours, until firm(up to 3 days).

350F. Line baking sheets with parchment paper or silpat.

Place the chilled dough on a lightly floured work surface and sprinkle lightly with flour. Using a rolling pin, roll the dough out to a thickness of 1/8 inch.

Using a small cookie cutter, cut out as many cookies possible from the dough. Transfer dough to baking sheets and bake for 9-11 minutes or until lightly browned on the bottom(not the top).

Transfer the cookies to wire racks and cool completely.

Citrus buttercream filling 
¼ cup orange juice
1 TBSP lemon juice
6 TBSP unsalted butter, softened
1 ½ cups powdered sugar
1 TBSP heavy cream
pinch of salt

 In a small nonreactive saucepan, bring the orange and lemon juices to a boil over high heat and boil for 3 to 5 minutes, or until reduced by half (3T).  Let cool completely.

 In a bowl of an electric mixer, using the paddle attachment, beat the butter, powdered sugar, cream, salt and cooled citrus juices at medium speed until smooth and fluffy.

Pipe fiilling onto the bottom of one of the cookies. Top with another cookie. Press the cookies lightly together. Repeat with the remaining cookies and filing.

Store cookies in the fridge.  Allow to warm to room temperature before serving.

Nutrition Facts provided by SparkPeople recipe calculator
32 Servings
Amount Per Serving
Calories		142.2
Total Fat		7.6 g
	Saturated Fat	4.7 g
	Polyunsaturated Fat	0.3 g
	Monounsaturated Fat	2.2 g
Cholesterol		26.5 mg
Sodium		23.6 mg
Potassium		16.4 mg
Total Carbohydrate		18.1 g
	Dietary Fiber	0.2 g
	Sugars	12.0 g
Protein		1.0 g

Curried chicken salad

Chicken salad is another one of those classic foods that the Kitchen Witch wouldn't even try until last year. Why?? Mayo! Let me be the first to tell you when you decide you don't like something like mayo it really really really limits your food choices, especially in summer. Potato salad? Nope. Tuna salad? Oh heck no! Chicken salad?! Don't even waste my time. That's how it used to be around here until the Witch put on her big girl pants & got over her mayo aversion. Ok, sure, I still don't love mayo, but I'll enjoy some chicken salad and not be grossed out about it. How mature of me! When the weather is hot outside who wants to stand in an even hotter kitchen and cook? Not this Witch, that's for sure!! Enter the wonder that is chicken salad. There are so many versions of chicken salad, its as varied as your individual tastes. Recently my tastes were telling me curry, and rather than heat up the kitchen making a curry base I decided to just make a curried chicken salad.

Now, as you may or may not know, the Witch is a all about keeping on a budget. this chicken salad was the brain child of wanting curry, stuff on sale & what I had in my pantry. Here's how it came together and its approximate costs. Rotisserie chickens were on sale for $4 each, so I got one and picked it clean and used half of it ($2). About a month ago the store had a BOGO sale on dried fruit: I picked up some dried mangos with no real intent of how or where to use them. Seeing as how I enjoy a burst of sweetness in my chicken salad and mango is awesome with curry, I decided to dice some up and add it to the salad ($3 a bag, BOGO, $1.50 a bag, used less than 1/4 bag so about .25). Walnuts and pecans, what I had on handalong with a rib of celery added a nice crunch and nutty flavor (approx $.50 in nuts and celery). Curry powder and cardamom were in my pantry already, along with garlic and onion powders (cost less than .25 total for all spices). Lastly the mayo and sour cream were already in my fridge, I'll approximate their costs at .50 total. All in all my lunch for 2 people cost $3.50. And no heating up the kitchen, bonus!!

The flavors on this salad was so good. The cardamom and curry powder set the base flavors, spicy but not hot, rich and complex and just plain delicious. The creamy mayo and sour cream round out the flavors. Bursts of sweetness came from the mango which was a delightful contrast to the crunchy nuts and celery. And the rotisserie chicken provided its own savory delicious flavor. Next time I make this, and there WILL be a next time, I think I'll make some naan too. The curried salad on fresh soft naan would be out of this world good. If you don't have naan you can use regular bread, crackers or just eat it plain. Enjoy!

Curried Chicken Salad
makes 2 servings
1/2 rotisserie chicken, picked of its meat including wings, skin & bones discarded
1 t curry powder
2 cardamom pods ground and green pod discarded
1/8 t each garlic powder and onion powder
1/2 t kosher salt
pinch ground black pepper
1/3 to 1/2 c mayo
1/4 c sour cream
1 rib celery diced
1/4 nuts, walnuts and pecans
4 slices dried mango, diced

Mix the spices with the mayo and sour cream. Stir until very smooth and allow to rest for about 20-30 minutes.

~*~Kitchen Witch Tip: When ever I'm making a salad or dressing I like to use powdered or granulated garlic and onion. You get all the flavor with out the sharpness that fresh can give you. It is important to let your dressing rest for about 30 minutes before eating it as this gives time for the garlic and onion powders to rehydrate and achieve maximum flavor.~*~

Dice the mango and celery. Chop up the shredded chicken meat. Chop the nuts and add everything into a mixing bowl.

Pour the spiced mayo blend over the chicken and veggie/nut mix. Stir well to coat everything well. Best if allowed to rest for 30 minutes before serving as this will rehydrate the mango slices as well as the onion & garlic powders.



Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 604.8
Total Fat 54.6 g
Saturated Fat 11.1 g
Polyunsaturated Fat 7.4 g
Monounsaturated Fat 6.6 g
Cholesterol 77.7 mg
Sodium 1,017.5 mg
Potassium 183.8 mg
Total Carbohydrate 14.3 g
Dietary Fiber 2.0 g
Sugars 8.6 g
Protein 19.8 g

Polynesian kabobs

Kabobs are one of the Witches' favorite things to grill. Why? Well, first of all they're really pretty! I love all the colors of veggies lined up on skewers next to perfectly grilled and slightly charred meats. The smaller chunks of meat means that theres more surface area for the marinade to make contact with the meat, therefore more flavor in every bite. They also are quick cooking since the pieces are smaller, an added bonus when its hot outside and standing around a hot grill while a hungry family wonders if its done yet. Yes kabobs are one of summer's perfect foods!

Best part of kabobs is how versatile they are. Want garlic & herb? Go for it! How about BBQ sauce? Sounds good to me. But what about Polynesian? Hmm...the sweet, spicy flavors of Polynesia is perfect for the grill!! The inspiration for this recipe was from my friend Eric. He had us over for dinner and made Polynesian kabobs. I was in heaven!! Grilled chunks of chicken and beef in a deep dark marinade, oh boy it was good!! The grilled pineapple was the crowning glory on this kabob fest. Eric's marinade was so flavorful and delicious that I knew the Kitchen Witch would be recreating this in her own home. Soon!

The marinade has a lot of Polynesian flavors, ginger, garlic, molasses. Yes, molasses. It adds the deep dark color, sweetness and a depth of flavor that is amazing. When the hot fire kisses the molasses marinade it caramelizes and seals in the meats natural juices making one of the best kabobs I've ever had the pleasure of putting into my mouth. The Kitchen Witch took a few liberties with Eric's marinade, no real surprise there, and added a touch of cinnamon, coriander, chili powder and ginger with just a bit of vinegar to balance the sweetness of this flavorful sauce.

The result is a sweet and savory kabob, spiced just right and absolutely delicious. The veggies are a great compliment to the grilled meats; grilling them brings out the natural sweetness and enhances the flavors. Finally the fresh pineapple, caramelized from the grill, brings all the flavors of Polynesia together. These Polynesian kabobs will take your tastebuds on a trip to an exotic island vacation, all with out leaving the comfort of your home. Enjoy!

Polynesian kabobs
makes 6 to 8 servings
Inspired by Eric
2 lbs meat, chicken, pork or beef, your choice, cut into 2 inch chunks
2 zucchini, cut into 2 inch pieces
2 bell peppers, cut into 2 inch squares
1 onion cut into large wedges
1 pineapple, cored, skinned and cut into 2 inch chunks
1/3 c molasses
2 T brown sugar
1/4 c soy sauce
1 T rice vinegar
1 inch ginger minced
2-3 cloves garlic
3/4 t allspice, ground
1/4 t ground coriander
1/8 t ground cinnamon
1/8 t chili powder
1/4 t red pepper flakes (optional)
2 T oil

Mix the soy sauce, molasses, oil, brown sugar, ginger, garlic and spices in a bowl. Stir until sugar is dissolved.

Pour marinade over meat pieces in a resealable bag. Allow to marinade for 2 hours.

Chop veggies into 2 inch chunks and toss with 1T of oil, salt & pepper.

If using bamboo skewers soak in water for a minimum of 30 minutes before skewering and grilling.

Skewer meat onto soaked skewers
Skewer veggies and brush with oil
Skewer the pineapple chunks

On a preheated grill cook the meat and veg/fruit kabobs until cooked through and slightly charred on the edges. Pork should cook to an internal temperature of 145F, chicken to 160F and beef at 130F for medium. Remove and serve with rice.



Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving - based on 1 lb pork loin and 1 lb chicken thighs, values will vary based on cut of meat you use
Calories 325.6
Total Fat 12.4 g
Saturated Fat 3.2 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 5.6 g
Cholesterol 78.5 mg
Sodium 594.6 mg
Potassium 885.2 mg
Total Carbohydrate 31.7 g
Dietary Fiber 2.1 g
Sugars 23.0 g
Protein 24.4 g

Cranberry & Spice jam

Cranberry and spice jam, it tastes as good as it sounds. This jam was created to go alongside brie en croute with pralined pecans. Its not what most would consider a sweet jam, its quite tart; retaining the cranberries tang and flavor. We really enjoyed it with the brie, the tartness of the cranberries really cut through the creamy fattiness of the cheese and the flavors were very complimentary. This jam can be canned - use the hot pack method and process in a water bath. If you choose not to can the jam, it'll last about 3 weeks in the fridge, covered. This would also be delicious on a turkey sandwich.

Cranberry & Spice jam
makes about 3 cups
makes about 3.5 cups, or 28 servings (2T each)
1 bag cranberries, fresh
1/2 c orange juice
2 1 in pieces of cinnamon stick
4 all spice berries
2 cloves
~*~ can substitute 1 1/2 t pumpkin pie spice for the whole spices ~*~
3/4 c sugar
pinch of salt

Combine everything in a sauce pan. Stir well. Heat over medium high heat until it starts to boil. Reduce heat to medium low. Simmer over medium low for 30 minutes, stirring occasionally to avoid burning. Remove whole spices (if used) before serving.



Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 26.1
Total Fat 0.0 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 5.7 mg
Potassium 14.5 mg
Total Carbohydrate 6.7 g
Dietary Fiber 0.3 g
Sugars 6.0 g
Protein 0.1 g

Apple galette with cinnamon cream cheese

Apple season is finally here, hooray!! Apples are my all time favorite fruit. So when it came time to utilize them I of course went for a galette. The flaky pastry dough is easy to work with and produces reliable, delicious results. I also appreciate the freedom a galette offers you, it doesn't have to be perfectly round, just roll it out, fill it and bring the edges up. The less perfect it is, the better.

Adding the cream cheese layer adds a rich, cheesecake like flavor. I added cinnamon to the cream cheese as well as the apple slices themselves, which really provided a deep cinnamon flavor. Using apple quintessence, which I won from Sarah at All our Fingers in the Pie, and a bit of powdered sugar made a perfect glaze for the top, preventing the apples from drying out as well as making it glossy and pretty.

~*~Apple quintessence is a highly concentrated apple syrup. King Arthur Flour has a similar ingredient called boiled cider. If you don't have either I'd suggest using apple juice (100% juice) concentrate. Honey would work also, you won't get the apple flavor but it'll make the top shiny which is the goal of the glaze. It is mixed and heated in a cereal size bowl. Hope that helps!~*~

Apple galette with cinnamon cream cheese
makes 8 slices
Galette dough:
1 stick butter cut into cubes
1.5 c flour
1 t kosher salt
1/4 c sour cream
2 T lemon juice
1/4 c ice cold water

Filling:
8 oz cream cheese at room temp
1 t cinnamon divided
1/4 c sugar, divided
1 T vanilla
1 t corn starch
4 granny smith or pink lady apples, peeled and sliced thin

Glaze:
1/2 c powdered sugar
1 t apple quintessence
1T + 1t water
1 egg yolk and a splash of water for a wash
dusting of granulated sugar for the crust

Make pastry dough by putting the flour and diced butter in a bowl and freezing for 30 minutes. Remove from freezer and place in the work bowl of a food processor.

Pulse 10 times in 1 second bursts.

Mix the wet ingredients together and add to the dry. Pulse 7 to 10 more times, 1 second bursts.

Pour the dough out onto plastic wrap and form into a disc. Cover with plastic and refrigerate for 1 hour minimum.

Roll dough out to a large circle, transfer to a parchment paper lined baking sheet.

Mix cream cheese, 2 T sugar, 1/2 t cinnamon and vanilla together until very smooth.
Spread on top of dough leaving 2-3 inches on the edges to form the crust

Toss apples in remaining sugar, cinnamon and corn starch. Top with apples in a decorative spiral pattern. Fold galette edges up around apples.



Paint edges of dough with egg yolk and water wash and sprinkle with sugar.
Bake at 350F for 30 min or until golden brown & bubbly.

Make glaze, mix glaze ingredients together in a microwave safe bowl and cook for 30 seconds, stir well. Cook in 5 second pulses, stirring after each heat cycle, until the glaze turns transparent and its difficult to cook a full 5 seconds with out it overflowing the bowl.


Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 394.8
Total Fat 23.9 g
Saturated Fat 14.6 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 6.8 g
Cholesterol 91.0 mg
Sodium 91.7 mg
Potassium 158.6 mg
Total Carbohydrate 43.0 g
Dietary Fiber 2.6 g
Sugars 14.8 g
Protein 5.0 g

~*~Don't forget to enter my drawing for a FREE $45 gift certificate to any CSN store!~*~

Raspberry Jam

Jellies and jams are a lot of fun to make. Oh sure, it might seem a little intimidating with all the steps involved, and it does seem a little daunting, the whole cooking food now, but preserving it to eat later. These 'old fashioned' techniques have served our mothers, grandmothers and beyond for many years, it helped them extend the harvest of hard won crops and provide food for families throughout the winter. Its a real shame that these 'old fashioned' arts are becoming endangered, and why not really? The Kitchen Witch will be the first to admit its a LOT easier to go to your local grocery & grab a jar of jam off the shelf, than it is to crush the fruit, boil the fruit, sterilize the jars, pour hot syrup into jars and process in a water bath. But once you've tasted homemade jams & jellies, no store bought jar will ever be the same.



The Kitchen Witch is NOT a jelly/jam/preserving specialist. She has, however, read a lot of material about the canning/preserving process and has enough kitchen skills, and equipment, to pull it off. The equipment was an inheritance from the Husband's grandmother in Nebraska. The Witch was delighted to be the recipient of a water bath processor, a pressure canner, tons of jars, rings & new lids as well as freezer containers, the fruit crusher/strainer and everything else you'd need to can a garden's bounty. All this equipment has been tried and tested by at least 2 generations before mine, and I feel a special kinship to those women when I use their canning equipment.

The fruit is straight from the Witches' back yard. Raspberries occupy a back corner of the yard and provide the bright red fruits for this jam. If you don't have a raspberry patch in your back yard, check farmers markets for fresh seasonal fruit or even craigslist, there are lots of people who have fruit trees in their yards and don't need, want or desire the actual fruits. Recently I've seen ads for crab apples, apples and other jamable fruits. All for free, I might add!

All the measurements are in pounds for this recipe, I feel that's the most accurate way of measuring the juice and sugar here, since all fruit produces different amounts of juice. One last note: please don't let the overwhelming amount of sugar used in jam/jellying scare you off. The sugar plays a few roles in the whole process; in addition to sweetening the fruits it also assists in the jelling process. Artificial sugar substitutes can not be used in this recipe, some natural sugars like honey can be used according to information out there. If you are looking to use honey in place of sugar please check a reputable source for the correct canning formula, its not as simple as 2 cups sugar = 2 cups honey, unfortunately. Here are a few good sources: Ball canning and home canning.

Raspberry Jam
makes about 6-8 jars
2.75 lbs raspberry juice (fruit that has been pressed thru a mesh sieve) (about 5.5 cups)
2.12 lbs cane sugar
1 box pectin

Sterilize 8 jelly jars by washing them in soapy water, rinsing then boiling in rapidly boiling water for 10 minutes. Leave jars in hot water until ready to use.



Press fruit through a cone shaped fruit strainer. Discard seeds and pulp once seeds start to come through the holes in the stainer. Believe me its not worth the excessive seeds for the small amount of juice you get.



Heat the juice and sugar in a large pot. I use my pasta/stock pot. The syrup really expands as it boils so make sure you've got plenty of room for expansion.

Once syrup starts to boil sprinkle on the pectin packet. Stir well to dissolve the pectin powder.

Bring to a rapid boil and cook for 10 minutes. A rapid boil is when you can't knock the bubbles down by stirring. Stir every few minutes to ensure even cooking and avoiding scorch spots.



~*~Kitchen Witch Tip: Be sure to sterilize all implements that will come in contact with the jam by boiling in rapidly boiling water for 10 minutes minimum. Do not touch any surface that will come in contact with food, IE jars, use a jar lifter and don't touch the lip or inner surface.~*~

Using a jar lifter remove jar from boiling water. I like to work on a sheet pan lined with an old towel for ease of clean up as well as stability for the jars. Place a sterilized canning funnel on top of the jar and using a sterilized ladle, ladle hot jam syrup into the jar, leaving 1/4 inch head space.

Place a new lid on top. Do not reuse the lids, the sealing compound is only good once. Put a ring on top of the lid and tighten it to finger tight.

Repeat with remaining jam and jars.

Place sealed jars back into the boiling water bath and process in rapidly boiling water for 15 minutes.

Remove jars from water and allow to cool completely. This can take 12 hours or more. Once fully cooled check the seal by pressing on the lid, there should be no give nor should it make a clicking sound. If it does then a proper seal hasn't been achieved. This jar is still fine to eat but it should be consumed as soon as possible and stored in the refrigerator. Properly sealed jars can be stored at room temperature for up to 2 years, if they last that long.



Nutrition Facts provided by SparkPeople recipe calculator
makes 8 jars: 8 servings per jar
Amount Per Serving
Calories 71.5
Total Fat 0.1 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 0.0 mg
Potassium 29.9 mg
Total Carbohydrate 18.0 g
Dietary Fiber 1.3 g
Sugars 15.8 g
Protein 0.2 g

Fruit Dip

Fruit dip is something that my mom used to make for us when we were kids. It was always a special treat, one that was usually reserved for big family gatherings of cousins, aunts and uncles. I have nothing but fond memories associated with this delicious dip.

When the first hot days of summer hit I decided it was time to introduce the little Witch to the wonderful world of fruit dip. This dip is painfully simple, 3 ingredients and some fruit! We spread a blanket on the grass and enjoyed our fruit fondue al fresco. It was a hit with everyone young and old alike.

Next time I make this I will make my own marshmallow. I used the store bought stuff this time - it's filled with high fructose corn syrup, something that I don't allow in the house. If HFCS is something you're not worried about then feel free to use the fluff from the store, its easy and convenient. They way I look at it is this: moderation is OK. Since we have zero HFCS in anything else we eat we can afford a bit in fruit dip once or twice a year. Still, I'll make my own marshmallow fluff next time.

Fruit Dip
makes about 6 servings
1 block cream cheese (8 oz)
1 small jar marshmallow fluff
1 t lemon juice
fresh fruit like apples, strawberries, bananas and peaches

In a work bowl of a stand mixer (a hand mixer will work, too) whip the cream cheese and lemon juice until light and fluffy. Scrap down sides. Add the marshmallow fluff and beat until smooth. Pour into a bowl and serve with fresh fruit.

Looks like we need a bigger bowl!

These wee Witches loved the fruit dip

Nutrition Facts provided by SparkPeople Recipe calculator
6 Servings dip only, not including any fruit
Amount Per Serving
Calories 182.2
Total Fat 13.2 g
Saturated Fat 8.3 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.7 g
Cholesterol 41.6 mg
Sodium 118.1 mg
Potassium 46.2 mg
Total Carbohydrate 13.6 g
Dietary Fiber 0.0 g
Sugars 7.5 g
Protein 2.9 g

Sunrise Smoothie

Ever since I bought my KitchenAid blender
I've been a smoothie junkie. They're so easy, so satisfying, so refreshing. And best of all, you can control what goes into these unlike the big franchise smoothie places. Sure, those are great for a treat, but who needs ice cream for breakfast? That's whats in most of those smoothies, ya know, which is why they taste so darn good! But never fear, the Kitchen Witch is here with a smoothie that's both delicious and healthy!

This one begins with strawberries and peaches. The berries are ones that I froze from an awesome .99/lb sale earlier this year and the peaches are standard issue frozen peaches from the grocery store. When peaches come into season I plan on freezing my own. Mmm...fresh sweet peaches! I can't wait! Add in a little yogurt, orange juice, milk, sugar and my secret ingredient, vanilla extract, and you've got a smoothie that will not only put a smile on your face but it'll wipe out memories of jamba and kiva and their calorie laden concoctions for good.

The measurements are in grams for this recipe. I had my kitchen scale handy & figured it was a lot more accurate than a handful of berries or a plop of yogurt. If you don't have a kitchen scale, get one! No just kidding, well not really, they are fabulous tools to have! But just for those of you who don't have a scale I'll also list the approximate amounts in parentheses.

Sunrise Smoothie
makes 1 hearty smoothie (16 oz)

60g peaches (about 5-6 slices)
120g strawberries (about 7-8 berries)
80g plain all natural yogurt (about 2 heaping tablespoons)
90g OJ (about 1/3 to 1/2 c)
100g milk (about 1/2 c)
7g vanilla (1t)
20g sugar (1.5T)

Blend them all together in a blender until very smooth and whipped. Enjoy!


Nutrition Facts provided by SparkPeople recipe calculator
1 Serving (16 oz)
Amount Per Serving
Calories 258.1
Total Fat 3.3 g
Saturated Fat 2.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.6 g
Cholesterol 11.0 mg
Sodium 61.4 mg
Potassium 514.3 mg
Total Carbohydrate 53.2 g
Dietary Fiber 3.5 g
Sugars 40.6 g
Protein 6.3 g

Dutch Apple Pie smoothie

I've wanted a blender for a long time. But, I wanted one that actually worked. The Kitchen Witch has gone through about 5 cheap blenders over the past 15 years, none of them were worth the money that was spent on them. I knew that I wanted a KitchenAid blender, but I didn't want to spend Kitchen Aid's prices (however if I add the $20-$50 ea for the past 5 blenders I've spent way more than 1 good KitchenAid blender would have cost. Sigh). Being resourceful I found the outlet store on shopkitchenaid.com. They had refurbished machines for a fraction of their normal cost. I got my brushed nickel 5 speed powerhouse for $70. This is a $180 machine. Now that's Witchcraft!

But I digress. This is about the smoothie. I don't really know where the idea for this one came from, other than my love of all things apple and wanting the flavor of pie with out the caloric load that pie carries. Enter the smoothie! Apple cider (100% juice from US apples please!) frozen into cubes helps keep the smoothie frozen and not watered down. The Greek yogurt adds creaminess - much like the ice cream atop a slice of apple pie. Basic pie flavorings including cinnamon, vanilla and brown sugar are all included in this taste sensation. A touch of oatmeal gives that flavor of Dutch apple pie with a strudel on top. It also adds fiber and great flavor to the smoothie.

Apple pie in a mug for breakfast? 138 calories? Blender, how I love you!

Dutch Apple Pie smoothie
makes 2 servings
1 apple, Braeburn, Pink Lady or other firm tart apple
3 heaping scoops greek gods honey yogurt
1 T brown sugar packed
1 t vanilla
1/4 t cinnamon
1 c apple juice, frozen
1/4 c apple juice
1 heaping T oatmeal
ice, about 5 cubes

Core apple, leave skins on. (I cut in half, then into quarters. Then cut the core out. You could also cut the cheeks of the apple off leaving the core behind.)
Cut into chunks.
Put everything into a blender, blend until smooth.


Nutrition Facts provided by SparkPeople Recipe Calculator
2 Servings
Amount Per Serving
Calories 138.9
Total Fat 0.6 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 19.6 mg
Potassium 234.9 mg
Total Carbohydrate 31.6 g
Dietary Fiber 2.3 g
Sugars 4.6 g
Protein 4.3 g

Fruit and nut stuffed pork chops

Pork chops can gone one of 2 ways usually: ho hum OR out of this world! These chops fell into the latter category, I'm happy to say. Stuffed with apples, craisins and toasted pecans, they had flavor through and through. Adding fruit to savory dishes is quite an old concept but one that has stood the test of time. Fruit accents the savory flavors like nothing else can. Little bursts of crunchy sweetness melded with crispy nuts and tender pork chops.

I used apple, craisins and pecans in these chops, mostly because I had them around & needed to use them up. I was out of bread for the stuffing so a quick trip to the pantry yielded me rosemary & olive oil triscuits that were pretty stale. Being a creative Kitchen Witch I decided the stale triscuits would actually be better than bread, they have a nice hearty flavor on their own and the rosemary & olive oil would add great herbaciousness to the stuffing. Boy, the Witch got it right with this one! The triscuits absorbed the cooking juices of the chop, which only added to the amazing flavor of these chops.

Best part of this whole dish is that its pretty quick. From start to finish I had dinner on the table in less than 45 minutes. We served these chops with the mac & cheese & cauliflower Pass it On recipe. What a delicious dinner it made!

Fruit & Nut stuffed Pork Chops
makes 4 chops
4 thick cut pork loin chops
1/2 apple, diced with skin on
2 T craisins
1 stalk celery diced
1/4 small onion diced
1/4 c pecans, toasted & chopped
1 T fresh minced parsley
S&P
2 t EVOO or butter
6 triscuits, rosemary & olive oil flavor is good here
1/4 c water or stock

Preheat oven to 350*.

Cut a pocket into the pork chop so you have a place for the stuffing to go. Salt & pepper the chops & set aside while you make the stuffing.

~*~Kitchen Witch Tip: look for pork loin roasts on sale. You can then cut the roast (which is boneless) into thick or thin chops as you desire. These cuts are usually lower cost than precut chops and this way you can control the thickness for your recipe~*~

In a small skillet over medium high heat cook and add your oil or butter. Cook the onions and celery until they start to soften & take on a little color, about 5-8 minutes. While that's cooking dice the apple and put it into a small mixing bowl with the craisins. Once onions & celery are done add to the apples.



In the same sautee pan heat the nuts about 2-3 minutes or until they are toasted & smell good. Chop roughly and add to the onions & apples.

Crush up the triscuits, add them to the fruit & veg mix, add nuts, parsley and the stock (or water). Stir well and allow to rest for a minute before stuffing so the triscuits can absorb the liquids.



Divide stuffing into quarters and stuff each chop with the stuffing.

Heat a cast iron skillet over medium heat. Once its hot add remaining oil and cook chops on 1st side until nicely browned. Flip chops over and cover with an oven proof lid. Put the entire pan into the hot oven & allow to cook for 15 minutes or until internal temp is at least 155-160*. Allow meat to rest about 5 minutes before serving.

~*~Kitchen Witch Tip: look for pork loin roasts on sale. You can then cut the roast (which is boneless) into thick or thin chops as you desire. These cuts are usually lower cost than precut chops and this way you can control the thickness for your recipe~*~

Sorry for the lousy photos, I was starved by the time dinner was done & quality photography was NOT high on my list of priorities.

Nutrition Facts Provided by SparkPeople Recipe Calculator
4 Servings
Amount Per Serving
Calories 235.8
Total Fat 13.0 g
Saturated Fat 2.8 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 5.6 g
Cholesterol 48.4 mg
Sodium 384.6 mg
Potassium 461.7 mg
Total Carbohydrate 9.2 g
Dietary Fiber 2.2 g
Sugars 0.3 g
Protein 20.8 g

Jicama fruit salad with spiced lime agave dressing

Jicama, its an ugly looking tuber that has a sweet, crispy, earthy flavor. Its fat free and high in vitamin C. Its used frequently in Mexican cooking where its somewhat sweet but bland flavor melds well with other flavors. It can also be used as a substitute for water chestnuts in Asian dishes.

I happened to have one sitting on my counter, just waiting to be used. When I bought it I had no real plan on how to use it, it just caught my eye & I went for it. The flavor if jicama is akin to a potato/apple cross, which got me thinking fruit salad. I had tried jicama for the first time in a local Mexican restaurant, in a fruit slaw, and honestly it was the best thing on the plate. But it had been years, upwards of 15 years, since I had that salad, and I didn't really remember the finer details, like what it was flavored with other than jicama.

I put my Kitchen Witches hat on and set to work. The fruit part would be easy enough, I just used what I had on hand, in this case an apple, 1/2 a banana left over from breakfast, some clementines and said jicama. The dressing was just as easy, juice of 1 lime for a tart acidic note, a touch of agave nectar for sweetness and just a dash of cinnamon for a spicy depth of flavor. The result?

Well, simply put, the best fruit salad I've ever had!! The jicama really absorbed a lot of the dressing flavors and the sweet tart flavors of the other fruits, it was just divine! This quick and easy side dish or snack will become a regular player in the Kitchen Witch repertoire. Try it, you won't be disappointed!

Jimica fruit salad with spiced lime agave dressing
makes 4 servings
1/2 jicama, peeled and julienned
4 clementines, peeled and sectioned
1 pink lady apple, peeled and diced
1/2 banana, sliced
Dressing:
juice of 1 lime (2 T)
1 t agave nectar
dash cinnamon

Combine fruits in a medium sized bowl. Mix dressing and toss fruit to coat evenly.



Nutrition Facts provided be SparkPeople Recipe Calculator
4 Servings
Amount Per Serving
Calories 122.6
Total Fat 0.3 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 4.6 mg
Potassium 432.8 mg
Total Carbohydrate 30.8 g
Dietary Fiber 6.4 g
Sugars 15.5 g
Protein 1.8 g

Blueberry & strawberry compote

What the heck is a compote anyway?? We've all seen it on menus and thought "Oh, it comes with a compote. What is that? Is it like compost? I don't think I want to eat compost" and then ordered the eggs, right?

Wikipedia says "Compote is a dessert...made of whole or pieces of fruit in sugar syrup. Whole fruits are immersed in water and with sugar and spices added to the dish, over gentle heat." The Kitchen Witch says its an awesome topper to pancakes, french toast and crepes!

Trying to decide on a dinner that everyone in the house will like and won't take much time or require a store run, is sometimes difficult. Pancakes are something that I know everyone, even the preschooler, will love. But what do you do about the syrup when you're a no high fructose corn syrup type of household?

Sure, there's pure maple syrup, but man, that stuff is expensive! And frankly, the stuff that my local grocery stocks isn't that great, either. Its way too sweet and doesn't have much maple flavor. That's when I remembered that I had berries galore in the fridge. Thank you BOGO sales! A blueberry and strawberry fruit compote with pancakes, just what the Witch ordered!

This pancake topper is super simple to make - I'm not just saying that, it really is! It cooks in the same amount of time that my sausage and pancakes cooked in, which is fantastic. And since I'm standing at the stove already, really there's no additional effort put forth other than dumping some ingredients into a pan & stirring every now & then! Pure Kitchen Witchcraft :-)

Blueberry and Strawberry fruit compote
serves 3-4
1 pint blueberries
1/2 lb strawberries
1/4 c sugar
1 t lemon juice
zest from lemon (optional)
1/4 c water

Dump everything into a heavy bottomed pan. Bring to a boil. Reduce heat to medium high and boil for 15 minutes, stirring every few minutes and scraping down the sides of the pan.

Compote is done when bubbles get large (this means the sugars are concentrating) and the syrup is nice & thick. It will thicken additionally as it cools.

Serve over pancakes, French toast or anything that needs a yummy berry touch. Cheesecake would be incredible!


As you can see she liked the compote, too

Nutrition Facts
3 Servings
Amount Per Serving
Calories 162.3
Total Fat 0.3 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 8.8 mg
Potassium 245.8 mg
Total Carbohydrate 40.9 g
Dietary Fiber 5.4 g
Sugars 30.5 g
Protein 1.4 g