During the summer I was up to my ears in zucchini. I found a lot of different ways to prepare it and I have a lot of zucchini down in my freezer awaiting some new recipes. One of our favorite snacks was baked zucchini chips. It is a great snack and it is so healthy! While I can’t use any of my frozen stash for this now, I luckily can still hit the produce section! It is a perfect snack after a long, cookie-filled holiday season! Plus, they taste best when they are hot out of the oven so the warmth factor is better in the winter, right? You are warming up your house too which I’m always a fan of come January! These will get a bit chewy after they have been sitting out so it’s best to eat these the same day.

You can season these with any of your favorite seasonings or serve with a nice dip as well!

Zucchini Chips

Ingredients

• 2 Medium zucchini, sliced thinly
• Cooking spray
• Coarse sea salt

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Pre-heat oven to 200 F. Line baking sheet with parchment paper or a silpat.

Spray the prepared baking sheet with cooking spray. Arrange the zucchini slices on the baking sheet. They do not have to be spaced out, but shouldn’t touch.

Spray the top of the zucchini slices lightly with cooking spray and sprinkle with sea salt. Less is more here, as the zucchini will shrink and absorb the salt!

Bake for about 2 hours or until crispy. Allow to cool just slightly on a wire rack. Store in an airtight container at room temperature.

Source: The Way to His Heart

January is upon us and if you are like me that means you are cold, tired, and want to indulge a little without making a million cookies for others or worrying if your nice dress clothes are going to fit. This morning in Maine it was -5 at 7:00 am without the windshield factor thrown in. Bring on the blankets, fireplace, and a hot cup of cocoa. It gets better though, why drink your hot cocoa when you could eat it? In cupcake form, how much more could you ask? Well, Stonewall Kitchen has taken care of that and created a wonderful little treat, their Hot Cocoa Cupcakes with Marshmallow Topping.

I was recently asked by Stonewall Kitchen if I would like to try one of their new products. There was no hesitation on this one folks. A resounding, “Yes!” I love their products, I love their cookbooks, they work with Ina Garten (HELLO!), and they have a wonderful flagship store that has a fantastic cafe (Everything is wonderful, but a must try is their mozzarella and basil sandwich with french fries. They have some of the best french fries ever!) and cooking school. Oh, a huge factor for me personally is that I can trust their products when it comes to my peanut allergic daughter. The kid loves being able to eat something out of a box and there are few companies out there I truly trust.

Before I get off topic, we are here to talk about the cupcakes! As you all know, I’m a stickler for quality products and I get excited when things smell and taste good. Like, do a little dance with my daughter with spatulas in our hands kind of dancing. So, when I put the cupcakes in the oven and in just a few short minutes my house smelled like a hot cocoa factory there may have been some dancing going on. My daughter kept asking when the cupcakes would be ready and I couldn’t get upset with her because I wanted them to be ready just as badly! While they cooled, we prepared the frosting. I’ve made marshmallow frosting before, but I couldn’t get the frosting to fluff up like the picture on the box. It really didn’t matter though, they still looked pretty and the frosting was delicious. One thing that made me super happy was the packaged marshmallows for the frosting and garnish tasted great on their own. These were not cardboard tasting marshmallows everyone is familiar with. We know I am a fan of homemade marshmallows and these were pretty darn good! Before even biting into one of the cupcakes, I knew I would be pleased. These were gourmet cupcakes that you would never expect from a box. Recipients will either think you slaved away and are a fabulous baker or you have a great bakery nearby. On cold days like these, it’s nice to curl up with a cup or a cupcake of hot cocoa and not have to leave my house or breakout every ingredient I have in the kitchen. In three simple packages, Stonewall Kitchen has already done it for me! The only thing I had to do was keep my daughter and I from eating all twelve!

So, now that I have you all wanting Hot Cocoa Cupcakes with Marshmallow Frosting let’s get to the giveaway. Stonewall Kitchen sent along a box for me to try and a really cute gift set for one lucky reader. I’m kind of jealous! You will get a box of the Hot Cocoa Cupcakes to try, a canister of their Hot Chocolate and Marshmallows, and a white silicone spatula to mix it all up!
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All you have to do is go to Stonewall Kitchen’s Facebook page and “Like” them. Come back here and leave a comment on this post telling me that you have liked them. To enter additional times, you can Like The Way to His Heart’s Facebook page and/or follow The Way to His Heart on Twitter. Totaling 3 entries for each person. If you already like these pages, just comment and let me know! Make sure that you have left a separate comment for each action since the winner will be chosen randomly by comment number. I’m sorry, but the giveaway is only open for those living in the United States. A winner will be selected Monday, Jan. 7th at noon EST. and contacted by email.

Stonewall Kitchen provided me with the kit to make these cupcakes and the gift set to give away, but as always the opinions expressed here are solely my own.

**** Congratulations Schuyler! You won the Stonewall Kitchen Giveaway!****

I’ve really been into making soups lately and decided I wanted to try my hand at a spinach soup. I am not sure I’ve even eaten spinach soup before, but I figured I would give it a try! When I was scoping out recipes I found a lot that used heavy cream and while I knew that would make it taste good, one recipe stood out from the rest. There was no cream and there was the addition of dry sherry. The best part was I checked into the recipe I noticed it was written by Tami Hardemen, Running with Tweezers, who taught our Food Styling session at Mixed. I knew I had to give it a try! This soup was even more special in that it was cooked in my new Le Creuset dutch oven. Santa was good to me this year and I got a few pieces, but oh how I love my dutch oven baby so much. The only pictures I took were on Instagram, silly me should have taken some good ones of the christening!

I was very pleased with the taste of this soup. The sherry added a nice tone to it and it wasn’t heavy like a cream soup. The potato did a nice job thickening it. My daughter really enjoyed the soup as well! This is a great, comforting way to be good this new year!

Silky Spinach Soup

Ingredients

• 2 Tbsp unsalted butter
• 1 medium yellow onion diced
• 1 clove garlic, minced
• 1 medium russet potato, peeled and diced into 1/2″ chunks
• 4 cups vegetable stock or 2 cups stock and 2 cups water
• 8oz baby spinach leaves
• 1/8 tsp cayenne pepper
• 1/4 tsp nutmeg
• 2 Tbsp dry sherry
• salt and pepper to taste
• grated Parmesan cheese, parsley, watercress, or creme fraiche for optional garnish

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In a large stock pot on medium heat, melt butter.

Add the onions and saute until translucent and aromatic, about 4 minutes.  Add garlic and saute for 1 to 2 minutes, until softened.

Add potatoes and cook for 3 minutes, stirring to coat with onions. Reduce heat to a simmer and add the vegetable stock. Cover the pot and cook for 15 minutes, or until the potatoes are fork tender.

Add in the spinach and cook until wilted, about 4 minutes.

Using an immersion blender, or regular blender, puree the soup to your desired consistency. Return the soup to the pot and add the sherry, cayenne pepper, nutmeg, salt, and pepper to taste.

Turn the heat back up to medium and bring the soup up to temperature.

Serve immediately with optional garnishes.

Source: Running with Tweezers

Whether you are in a rush to prepare a dessert for a holiday get together or you want to sit back, relax, and indulge a little, this eggnog fondue recipe is great to have in your back pocket. It takes just a few minutes to prepare, but it is so thick and luscious that everyone will love it. Fondue is perfect for gatherings since everyone can take as much as they like and sample a few bites at a time.

This recipe calls for brandy and while I am a fan of it, you can leave it out if you so wish. Also, fresh nutmeg really enhances the flavor, but if all you have it ground nutmeg go ahead and use it.

Eggnog Fondue

Ingredients

• 1 1/2 cups heavy cream
• 3/4 whole milk
• 1 Tbsp. cornstarch
• 3/4 tsp freshly grated nutmeg
• 4 egg yolks
• 1/2 cup granulated sugar
• 3 Tbsp brandy
• strawberries, graham crackers, vanilla wafers, or cubed pound cake for dipping

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In a small sauce pan on medium heat, whisk cream, milk, cornstarch, and nutmeg together. Bring to boil. Remove the milk mixture from heat and allow to cool for one minute, whisking constantly.

In a small bowl, whisk the egg yolks and sugar together rapidly until it turns pale yellow. Slowly pour about half of the milk mixture into the egg mixture, whisking constantly to avoid curdling. Return the egg mixture to the saucepan and bring the fondue to a boil, cooking for one minute. Whisk constantly. Transfer to a fondue pot and serve immediately.

Source: Cuisine at Home, Nov./Dec. 2012