Cranberry Jalapeño Jam

A few months ago I got a craving fro cranberries; a Cranberry Craving. I determined the best way to satisfy the craving was to make some jam. I mustered up the energy to concoct two varieties,  cranberry orange jam and cranberry jalapeño jam. It was a labor of love. The warm jam jars were cooling on the counter, and I my jars looked like little soldiers of deliciousness, standing at attention, ready to battle bland food.  I'm not an especially tidy cook.  My husband likes to comment that I'm "prolific in the kitchen." By this he means I have made a terrible mess. So like the Prince Charming that he is, he pitched in to straighten the kitchen.  The kitchen looked tidy. The jars were almost done cooling, almost ready for their labels...Then it happened.  I turned my back for just a moment. Before I could rescue my segregated jam jars, my husband had combined the lot altogether and put them in the pantry. FYI: Cranberry Orange Jam and Cranberry Jalapeño Jam look totally identical.  I have absolutely no way of knowing if I'm opening something that will taste amazing on waffles or if I should dump it on a brick of cream cheese and serve it with crackers.  So I just have both waffles and cream cheese ready to go. That's being prepared.  That's also what you get when you're "prolific in the kitchen" on jam day.

This is either two jars of Cranberry Orange Jam, two jars of Cranberry Jalapeño Jam,

 or one jar of each.  Only one way to find out.

Jacket Potatoes

During my year in Scotland, I learned many useful things.  One of those was that what we in the stated call a loaded baked potato, they call a "jacket potato", which just sounds fancier.  While many americans top their potatoes with chili or broccoli, sour cream, cheese and bacon, the Scotts would  commonly top their potatoes with tuna or coleslaw, which I don't think sounds very fancy at all. Any who, I was born in Idaho and I love me a good baked potato! They're easy peasy lemon sneezy to make as well. Wash the spuds, dry. Toss in olive oil, some salt and pepper, and bake for an hour in a 400 degree (F) oven.  Top with anything that sounds good to you!

I made this for Meatless Monday, but then decided that I wanted to add bacon. So it goes.

Chocolate Cupcakes!

The following is a totally true story.  I have a dear friend in my neighborhood that threw a mid-morning bridal shower.  I attended the shower but had no time to stay and chat as I was headed to a Dr.’s appointment, which meant no refreshments, what a bummer!  Later that night, she was delivering some of the leftover goodies and lovingly dropped off some chocolate cupcakes to my door.  They were absolutely scrumptious and delightful, entirely delicious, and wonderful.  I firmly believe that when my lips taste something fantastic, it is my privilege and duty to pay my compliments to the chef.  I dialed my friend, thanked her for the cupcakes, and got the name of the culinary diva that whipped them up, who happened to be a mutual friend.  I phoned the chef and left a message, thanking her for adding something delightful to my night, and requested the cupcake recipe.  Here comes the best part.  She phoned me back the next day, and couldn’t stop laughing. Why, you might wonder?  Well the recipe that she used had come from MY cookbook, FEAST!  It's the “Ridiculously Good Chocolate Cake” recipe. They're perfect for all occasions; baby and wedding showers, soccer treats, anniversary parties, or for a late night snack.  Boom Baby.

I love piping on frosting! It's not difficult, and there is always frosting left in the bag that can be piped directly into my mouth... I mean into my kids mouths.

Why make 24 when you can make 96?!

So... Where's the recipe? Right here!

Ridiculously Good Chocolate Cake

2 ½  cups flour

2 cups sugar

2 teaspoons baking soda

1 teaspoon salt

½ cup cocoa

1 cup oil

1 cup buttermilk

2 eggs

1 teaspoon vanilla extract

1 cup boiling water

Mix all of the ingredients together, then slowly add the water while blending.  Pour the batter into a greased 9 x 13 pan.  Bake at 350º for 30 – 35 minutes. 

This combines several of God's gifts all at once: cocoa, buttermilk, sugar, vanilla, love...

New Food Editor Alert!!!

Friends, Romans, Countrymen, lend me your ears!!!!  Today is an epic Lindsey day.  I was officially announced as the Food Editor in a new SLC magazine called The Community Orange. It is goes to print either in November or December, but for now it's awesomeness can be found online.  I'm featured in a Q & A, it contains an all-time favorite orange sugar cookie recipe of mine, and I wrote an article titled "Aisles of Possibilities" about the grocery store... and DisneyLand. Intrigued? I hope so!  Please check it out at the following link:

http://communityorangemagazine.com/wp-content/magazine/2014/09/CO_UT2014-09.html#1

I also have a new line up of fall classes featuring evening classes, missionary prep, and a mom and tots semester class, where we will eat our way through the alphabet, eating one delicious letter at a time. All classes are hands on, full flavor, crazy affordable, and fun! For the full class descriptions check out:

http://www.thechipperchef.com/classes.html

Bottom right. I'm like Wonder Woman! And I look so tall and slim!

What is the dish on Lindsey Joy Smith?

John Chapman

Johnny Appleseed, aka John Chapman, single handedly altered the United States of America by performing one simple, mundane, easy, epic task.  He planted appleseeds, which grew into apple trees, which now feeds us apple pies and apple pastries, ample dumplings, mighty tasty, tangy apple cider in the land... sing along if you know it. I simply love the 1950's film version of Johnny Appleseed.  There are too many beautiful things that can be made with apples to list.  They are incredible.  My favorite variety is "Pink Lady." I like the taste, but am in love with the name.

Johnny Appleseed.

The Lord is good to me, and so I thank the Lord, for giving me the things I need, the sun and rain and the appleseed, oh He's been good to me!

Pink Lady apples... now picture them sliced up and dipped in caramel.  That's what I'm talking about.

Rhymes with Bream Trees...

Q: What works well with both savory and sweet dishes?

A: Probably loads of ingredients, but the ingredient for today is Cream Cheese

I don't think I have ever tasted a dish with cream cheese in my life, and had the thought: Gross. Why did they add cream cheese?  I hate how creamy and rich and satisfying this meal now is.  Yes, salt your food (but not too much:~) Please, avoid cross contamination, but when in a pinch, just add cream cheese. It won't disappoint you.  It's satisfaction reliability is as high as it's fat content. How many ingredients can boast that? Not enough.

One of these days I will eat a brick of cream cheese in one setting.

And then I will conquer the world.

Ingredient of the Day

Dragon Fruit:

The Dragon fruit might be the most beautiful fruit I have ever seen in the produce section.  It sat right between the kiwis and pineapple, and the moment I saw it, I knew it belonged with me.  Though not cheap ($6.99 a pound!) it landed in my cart because it is simply a work of art, a divine creation of God, meant to 1) please the eye, and 2) thrill the taste buds.  And in Lindsey land, it has succeeded in both.

Mercy. Isn't that pretty?!

Cut in half, it has seeds like a kiwi.  The flesh can come in either red or white. The peel/ outer shell isn't to be eaten. Like an avocado, you can scoop the insides out with a large spoon.

And to be clever, cut it up and serve it in the hollowed out shell.

Dragon fruit...mmmmm!