I realize that there will be two reactions to this post.

1. “Beer in pancakes? Really? She’s such a lush.” Or…

2. “Bourbon County Stout in pancakes? Really? What a waste.”

And yes, I have a response for both.

For those of you who think beer in pancakes is crazy, I encourage you to think again. Not only is beer good in nearly anything, but when stout is combined with chocolate, it’s magical. Even at breakfast.

And for those beer nerds out there, trust me — I had similar thoughts. I fully realize that Bourbon County Stout is one of the best beers you can get your hands on, so why would I want to use it in pancakes? But if you look at the recipe, it only calls for two ounces of beer, which means you can drink the rest. Which I did.

Moral of the story: beer at breakfast. It’s a win-win.

(And yes, I very well may be a lush. But at least I drink good beer.)

Bourbon County Stout Pancakes with Cardamom-Spiced Maple Syrup (makes 6 large pancakes, but recipe can be doubled)

What you need:

• 1 cup all-purpose flour
• 1/2 cup 100% whole wheat flour
• 2 tablespoons unsweetened cocoa powder
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 3/4 cup buttermilk
• 2 eggs, lightly beaten
• 2 ounces Bourbon County Stout (or any other bourbon barrel-aged stout)
• 2 tablespoons butter, melted and cooled, plus extra for greasing the griddle
• A small pinch of ground cardamom
• 1/4 cup (or so — depending on your preference) real maple syrup
• 1 tablespoon powdered sugar (optional)
• 1/4 cup chopped pecans, toasted (optional)

How you do it:

1. In a large bowl, whisk together both flours, cocoa powder, sugar, salt, baking powder and cinnamon until well combined. Add buttermilk, eggs, stout and melted butter and mix until no lumps remain.
2. Preheat a large skillet or griddle over medium-high heat. When a drop of water skips across the top of the griddle, it’s hot enough. Melt a bit of butter in the pan to prevent sticking, then ladle batter — in 1/2 cup portions — onto the griddle and cook for approximately two minutes or until bubbles appearing on the to of the pancakes remain open. Flip and cook for another two minutes.
3. Meanwhile, heat maple syrup and cardamom in a saucepan over low heat until warmed through.
4. To serve, top each pancake with syrup, sifted powdered sugar and chopped pecans.

My husband and I aren’t big Valentine’s Day people. In fact, in the past we’ve been known to order a heart-shaped deep dish pizza (hey, we do live in Chicago) from one of the local pizza joints and call it a day. But this year, since he already surprised me with a box of my favorite smoked salt caramels from Fran’s in Seattle, I decided to surprise him back. With red velvet cupcakes. With bourbon cream cheese frosting.

Sure, red velvet is sort of expected for Valentine’s Day, but it also happens to be one of my husband’s favorite cake flavors. My friend Jen always used to make this very recipe, and I find that it’s one of the best. To jazz it up a bit for him, I chose to put a “manly” spin on the frosting by adding a bit of bourbon. Why not, right? (Albeit not kid friendly, so just eliminate it and add a teaspoon more vanilla if kids are present.)

This year, we passed on the pizza and celebrated with t-bone steaks, beer-braised Brussels sprouts, red velvet cupcakes and a trip to the Chicago Auto Show. Not a bad way to spend the day with someone you love.

Happy Valentine’s Day, everyone.

Red Velvet Cupcakes with Bourbon Cream Cheese Frosting (makes approximately 24 cupcakes)

Slightly adapted from Saveur

What you need:

For the cake:

• 2 1/2 cups plus 10 tablespoons all-purpose flour (the original recipe called for cake flour, but I used AP and it worked just fine)
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon cocoa powder
• 1 teaspoon salt
• 2 eggs
• 1 1/2 cups vegetable oil
• 1 cup buttermilk
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white distilled vinegar

For the frosting:

• 8 ounces cream cheese, softened
• 8 ounces unsalted butter, softened
• 1/2 teaspoon vanilla extract
• 3 teaspoons bourbon
• 2 1/2 cups confectioners’ sugar

For decoration (optional):

• 1 1/2 cups chopped pecans, toasted and cooled

How you do it:

1. Preheat the oven to 350 degrees. Line two 12-cup muffin tins with paper liners. Set aside.
2. In a large bowl, sift together flour, sugar, baking soda, cocoa powder and salt. In a separate large bowl, whisk together the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar until well combined. Slowly add the dry ingredients to the wet (I did this step by hand, but you could use an electric mixer if you wanted to), scraping down the sides of the bowl as you go.
3. Distribute the batter evenly between the 24 muffin cups and bake until a toothpick inserted into the center comes out clean, approximately 22 minutes. Remove from the oven and let cool completely on a wire rack.
4. For the frosting, use an electric mixer to combine the cream cheese, butter, vanilla and bourbon. Add the confectioners’ sugar in batches until well combined.
5. Spoon frosting into a pastry bag loaded with a wide star tip (I used Wilton No. 2110) and slowly pipe onto the cupcake, starting from the outside and working your way in a circular motion into the center. Top cupcakes with toasted pecans.

I’m pretty sure mussels come nestled in those cute little spoon-like shells for a very specific reason — to help you slurp up every last bit 0f the delicious broth they were just swimming in.

When it comes to mussels, broth is definitely king. And this is a really good broth — sweet, spicy and creamy. I usually make Belgian-style mussels, but when I found this recipe while flipping through one of my mother-in-law’s Cooking Light (!!!) magazines over the holidays, I knew I had to try it.

As far as broth soaker-uppers go, I skipped the traditional baguette and frites — neither seemed right here. So I made coconut brown rice, which I figured would be an equally good substitute. And it was.

So gather ’round some friends, pull up a seat and prepare to get a bit messy. These mussels are really, really good.

Coconut Curry Mussels (serves 4)

Slightly adapted from Cooking Light

What you need:

• 1 tablespoon olive oil
• 2 cups chopped white onion
• 1 tablespoon finely grated fresh ginger
• 2 cloves of garlic, minced
• 1 jalapeno pepper, halved and sliced (I removed the ribs and seeds, but that’s up to you)
• 2 teaspoons red curry paste
• 1 cup light coconut milk
• 1/2 cup dry white wine
• 1 teaspoon dark brown sugar
• 1/4 teaspoon kosher salt
• 2 pounds mussels, scrubbed and debearded
• 1/2 cup basil leaves, chiffonade
• 3 tablespoons lime juice, plus lime wedges for serving

How you do it:

1. In a large Dutch oven, heat oil over medium-high heat. Add onion, ginger, garlic and jalapeno and cook for three minutes, stirring frequently.
2. Stir in curry paste and cook for 30 seconds or so, stirring constantly.
3. Add coconut milk, wine, brown sugar and salt, bring mixture to a boil and cook for two minutes.
4. Stir in mussels, cover and let cook for five minutes allowing the mussels to open. Discard any that remain closed. Remove from heat and stir in basil and lime juice.
5. I like serving mussels in a communal bowl with all the broth poured on top, but you could divide them into separate bowls if you wanted to. Serve with lime wedges.

Coconut Brown Rice (serves 4)

From Saveur

What you need:

• 1-inch piece of fresh ginger
• 1 cup brown jasmine rice
• 3/4 cup unsweetened coconut milk
• 3/4 cup cold water
• 1/2 teaspoon kosher salt

How you do it:

1. Using the back of a large knife, pound the ginger until it starts to break down slightly. This will take a good whack or two.
2. Rinse the rice in a strainer under cold running water for 30 seconds to remove some of the extra starch.
3. Transfer the rice to a medium saucepan and add the coconut milk, cold water and salt.
4. Add the ginger to the pan and stir well, making sure the ginger is fully covered by the rice. Place the pan over high heat and bring the liquid to a boil. Stir constantly to prevent the rice from scorching.
5. Allow the rice to boil for 15 seconds. Reduce the heat to medium-low and simmer, covered, until the liquid is completely absorbed and rice is tender, about 45 minutes. Remove the pot from heat; allow the rice to continue to steam, covered, for 10 minutes. Fluff rice with a fork and remove the hunk of ginger before serving.

New Year’s resolutions be damned. Sometimes you just need (and want) butter and sugar for breakfast.

There’s something about a good ol’ crumb cake that reminds me of being a kid. My mom used to buy the Entenmann’s version and although I haven’t had it in probably 15 years, it still holds a special place in my heart. There’s something comforting about it.

I decided to make this crumb cake to share with my coworkers. We’ve been working a lot lately — weekends included — and I figured we all could use a little pick-me-up. Or at least a sugar high. (As I mentioned earlier, the amount of butter and sugar in this cake isn’t for the weary, but save it for special occasions and you’ll be just fine.)

New York-Style Crumb Cake (makes a 9″ x 13″ cake)

Slightly adapted from Baked Explorations: American Desserts Reinvented

What you need:

For the topping:

• 2 1/2 cups all-purpose flour
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ground cardamom
• 1 cup (2 sticks) unsalted butter, melted and warm

• 1 1/2 cups all-purpose flour
• 1 cup 100% whole wheat flour
• 3/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons (1 1/2) sticks unsalted butter at room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs at room temperature
• 1 1/4 cups sour cream at room temperature
• 1 teaspoon pure vanilla extract

How you do it:

1. Preheat the oven to 350 degrees and position the rack in the center. Butter the sides and bottom of a 9″ x 13″ pan. You can use glass or metal, but the sides of the cake may get a bit crispier if you use metal. (I used metal — I like crispy edges.)
2. For the crumb topping, mix flour, both sugars, salt, cinnamon and cardamom together in a medium bowl. Add the melted butter and whisk or stir until well incorporated. Set aside.
3. For the cake, sift both flours, baking powder, baking soda and salt together in a medium bowl. Set aside.
4. In a large bowl, beat the butter with a hand or stand mixer until completely smooth. Add the sugar and beat until the mixture begins to look pale and fluffy. Add the eggs, one at a time, and beat until well mixed. Scrape down the sides of the bowl and mix again for 30 seconds. Add the sour cream and vanilla and beat until well incorporated. Add the dry ingredients in three batches, scraping down the bowl before each addition. Be careful not to overmix.
5. To assemble the cake, pour all of the batter into your prepared pan. Use your hands to scoop up a handful of crumb topping and squeeze it in your fist until it holds together. Break off in chunks and drop them over the cake. Repeat until you’ve used all the topping (and yes, there’s a lot of it).
6. Bake the cake for 45 to 55 minutes (rotating the pan once or twice) or until a toothpick inserted into the middle comes out clean. Let cool completely on a wire rack before cutting; about 30 minutes.

Before I completely leave 2011 in the dust, I want to recap a few things that made it an awesome year. 11 things, to be exact. Because hey, it’s always good to reflect, right?  Here they are, in no particular order.

1. Eating at Next. Twice.
2. Celebrating my 5-year wedding anniversary.
3. Being part of the creative team that pitched and won the PlayStation Network digital business for my agency.
4. Seeing Jay-Z perform 99 Problems live and in person.
5. Relaxing by the fireplace with great friends in a beautiful cabin in Big Sur.
6. Standing under a tarp at Lollapalooza during a 30-minute monsoon.
7. Participating in a Dark Lord vertical tasting (2008-2010).
8. Working on my first big production shoot in LA.
9. Watching my smartypants husband pass the CPA exam.
10.  Running onto Soldier Field for the Soldier Field 10 mile race and finishing on the 50 yard line.
11.  Being featured in Self magazine.

Pretty big shoes to fill, right? But as far as 2012 goes, I’m not really big on making new year’s resolutions. Rather, I hope that the upcoming year will be better than the last. That being said, I’m taking a different approach to my blog this year. I’ve learned the hard way that my career doesn’t let me post here as often as I’d like, so in 2012 I’ll be following the quality over quantity rule. You won’t be seeing as many posts, but hopefully what you do see is better reflection of me and what I want this blog to represent.

So with no further adieu, I give you my first post of 2012. Polenta thyme cookies with ricotta and honey.

I was inspired to make these cookies after having something similar at a holiday dinner. My friend Alison works at Panozzo’s, an amazing Italian market in Chicago’s South Loop, and brought a similar cookie for us to enjoy for dessert. I loved them so much that I tried my hand at making them myself. The savory flavors are so interesting in a cookie, and the cornmeal gives it a really nice texture. Serve them with a scoop of homemade ricotta drizzled with honey and you’ve got yourself a really different and delicious dessert.

Polenta Thyme Cookies with Ricotta and Honey (makes about 18 large cookies)

Adapted from Martha Stewart

What you need:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup stone ground yellow cornmeal
• 1/2 teaspoon salt
• 2 sticks unsalted butter, softened
• 1 1/4 cups sugar
• 2 large eggs
• 1 tablespoon finely chopped fresh thyme
• Homemade ricotta and clover honey, for serving

How you do it:

1. In a medium bowl, whisk together flour, baking soda, cornmeal and salt.
2. In a large bowl, cream the butter and sugar together until light and fluffy.  Mix in eggs, one at a time. Add flour mixture; mix on low speed until just combined. Mix in thyme until well incorporated.
3. (Note: you could just scoop and drop these cookies if you wanted to as indicated in the Martha Stewart recipe linked above, but what I’ve described here is the method I used.) Place dough on a large sheet of plastic wrap, form into a log measuring about two inches around, wrap and chill for at least an hour.
4. Once chilled, preheat oven to 350 degrees. Line three baking sheets with Silpats or parchment paper and set aside.
5. Unwrap dough and slice into disks about 1/2 inch thick. Place on a cookie sheet, leaving at least 3 inches between each cookie. (Note: I did six cookies per sheet. There’s a lot of butter in the dough so they will spread a decent amount.)
6. Bake until golden, about 13 – 15 minutes. Transfer cookies to a wire rack to cool completely.
7. Serve with homemade ricotta and a drizzle of honey.

Throughout the year I added to this post in an attempt not to forget some of the amazing things I’d eaten. In all honesty, though, the reason these dishes are on the list is because I couldn’t forget them. They were destined for this post whether I started it one year ago or one day ago — a selection of meals that were unforgettably good.

2011 was a pretty awesome food year. One full of amazing experiences, long-lasting memories and new favorites. Here are the best things I ate (in no particular order) during my 2011 food journey.

Deconstructed “Hamburger” – Next (Childhood menu), Chicago

BLTA — Pastoral, Chicago

Wild boar sloppy Joe with beef fat fries — Longman & Eagle, Chicago

Beef cheek curry – NEXT (Thai menu), Chicago

Pork belly hot and sour soup — NEXT (Thai menu), Chicago

Maine lobster with smoked foie gras, chanterelles and asparagus — L2O, Chicago

Roasted padron, gypsy, corno di torro and jimmy nardello peppers with tonnato — Bar Agricole, San Francisco

Brioche — Tartine Bakery, San Francisco

Kobe burger — Citizen’s Band, San Francisco

Asian pork meatball sandwich – Belly Shack, Chicago

Flatbread with ramp pesto, rhubarb, ricotta and goat chorizo – Girl and the Goat, Chicago

Beef tartare with frites and truffle mayo — The Drawing Room, Chicago

Happy new year to all. Here’s to a fabulous 2012.

Now that I’ve shared my favorites with you, why not share a few with the rest of us! What were some of the best things you ate in 2011?

PS: Curious about my favorites from 2010? Check out last year’s post.

I love Panettone (the one from Whole Foods is especially good) and every Christmas morning I make Panettone French toast for my family. The other morning I was feeling festively creative (I guess I couldn’t wait until Christmas) and whipped up this little Nutella-stuffed gem.  I posted a picture of it on Instagram and people went insane, so I decided to share it with you.

It’ll definitely be making a repeat appearance on Christmas morning.

Happy holidays, everyone. Enjoy yourselves and each other.

Nutella and Banana-Stuffed Panettone French Toast (makes as many as you want)

What you need:

• A loaf of Panettone, halved then cut into slices (you should get about 16 slices out of  a whole loaf)
• Nutella
• Banana, sliced on a diagonal bias to create wide slices
• Eggs
• Milk
• Cinnamon
• Maple syrup

How you do it:

1. Make sandwiches by slathering as much Nutella and banana as you want between two slices of panettone. Set aside.
2. Create a custard by mixing eggs, a splash of milk and a pinch of cinnamon together in a shallow bowl that’s large enough for dunking.
3. Preheat a skillet over medium-high heat, and dunk each sandwich in the custard just before adding to the skillet. Cook for approximately 2 or 3 minutes on each side or until golden brown. Top with real maple syrup.

Sometimes things don’t work out as planned. Take these beautiful swirl cookies, for example, which I intended on bringing to a holiday cookie party last week. Due to my hectic schedule, I broke up the steps over the course of a couple of days. Monday: make dough. Tuesday: make filling and complete cookies. Wednesday: attend party.

A good plan in theory, but sometimes even good plans don’t even go as planned.

Plan fail #1: I ended up working a 12-hour day on Tuesday, which left me with no time or patience for rolling out and chilling dough. So I improvised and made thumbprint cookies instead. Not ideal, as the swirl was what attracted me to this recipe in the first place, but it’d have to do. Looks aside, the cookies tasted great and I was excited to bring them to the party. Until…

Plan fail #2: I ended up working a 15-hour day on Wednesday, which meant I had to skip the party. Talk about a total drag. Luckily one of my friends was able to deliver my cookies on my behalf, but I was still totally bummed to not have the opportunity to taste everyone else’s creations.

But I did sneak a few of these for myself, though. Happy happy!

Fig and Date Thumbprint Cookies (makes approximately 24 cookies)

Recipe adapted from Lottie and Doof

What you need:

• 1/2 cup packed soft dried figs, trimmed and coarsely chopped
• 1/2 cup packed pitted dates, trimmed and coarsely chopped
• 1/4 cup water
• 1/2 cup plus 2 tablespoons granulated sugar
• 1 3/4 cups all-purpose flour
• 1  teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon  kosher salt
• 1 stick (1/2 cup) unsalted butter, softened
• 4 ounces cream cheese at room temperature
• 1 teaspoon pure vanilla extract
• 1 large egg yolk
• 1/4 cup granulated raw sugar

How you do it:

1. Put figs, dates, water and 2 tablespoons of sugar in a food processor and blitz until smooth. Transfer puree to a small bowl and set aside.
2. Whisk together flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
3. Beat together butter, cream cheese, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in vanilla and yolk until combined well. Add flour mixture and mix at low speed until just combined.
4. Halve dough and form each half into a rectangle. Chill, wrapped in plastic wrap, until firm, about 1 hour.
5. Preheat the oven to 350 degrees.
6. Cut each triangle of dough into 16 squares. Using your hands, roll each square into a ball then use your thumb to create an indent about half way into the center of each cookie. Sprinkle cookies with raw sugar, then fill each indent with a small scoop of fig and date filling.
7. Bake cookies for 20 minutes or until cookies are slightly browned at the edges.  Transfer to a cooling rack and let cool completely before serving.

Over the years, I’ve been lucky enough to meet and create friendships with some amazingly creative, talented and inspiring people — my friend Dre being one of them. She’s 110% fabulous 110% of the time and she makes it seem effortless. We met several years ago while working at Leo Burnett, and I can easily say that she’s one of the coolest people I know.

Plus, she makes the most amazing cake pops I’ve ever seen. And I’m not just saying that because she’s my friend — they really are. See for yourself. (Photo credits: Dresserts)

Amazing, right? Which is why I’m so excited that she’s been sweet enough to do a holiday cake pop giveaway with me.

That’s right, you can WIN these.

Dresserts will send one winner (in the continental U.S.) 8 holiday-themed cake pops for their holiday table including 3 snowmen, 2 wreaths, 2 trees and 1 Santa in your choice of chocolate, vanilla or red velvet. Sweet, right? And there are multiple ways to enter. Here’s how:

1. Comment on this post – worth one entry
2. Like Dresserts on Facebook (and comment on this post letting me know you did so) – worth one entry
3. Retweet this giveaway with the hashtag #Dresserts (be sure to include this so I can track it) – worth one entry per day

The giveaway will run from now (Monday, December 12th at 6:30AM CST) until Sunday, December 18th (at 11:59:59PM CST). Winner will be announced on or around Monday, December 19th. If winner doesn’t respond within 24-hours, another winner will be chosen. Winner must accept shipment within continental United States for delivery via FedEx Overnight on or around December 21st.

Good luck and happy holidays from Fresh and Foodie and Dresserts.

This post is dedicated to my friend Annette. I know she reads my blog and she’s probably noticed that this is my second soup post in just a few short weeks. Why would she notice, you ask? Because I’ve always told her that I didn’t like soup.

(Get your gasps of disbelief out of the way now.)

It’s true. For a long time I really didn’t like it. Well, let me rephrase that — I didn’t prefer it. I’d eat soup if it was served to me, but it wasn’t anything I’d go out of my way to order at a restaurant or make at home. In fact, I was always surprised when people would gush about how much they loved it. I guess I just couldn’t get past the bad memories of sick days and unsavory chicken bits (you know what I’m talking about).

So why the change of heart? It could have something to do with this (hot and sour pork belly soup from NEXT)…

…or this (tomato soup with herb oil drizzle from Outerlands in San Francisco)…

…or any of the other amazing soups I enjoyed this year that made me realize how much steaming liquid potential can live inside a bowl. Now I don’t only just like soup, but I actually want to make it. Huge.

So Annette, thank you for always trying to convince me that soup could be (and is) awesome. It finally stuck. This recipe is for you (and Dave — it’s vegan!).

Roasted Heirloom Tomato Soup (Serves 6)

Adapted from The Faux Martha

What you need:

• 2 large heirloom tomatoes, chopped into chunks
• 2 tablespoons olive oil, divided
• 1 medium sweet onion, diced
• 4 garlic cloves, minced
• 3 carrots, sliced
• 2 celery stalks, diced
• 2 teaspoons sweet paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1 quart vegetable broth
• 1 (15-ounce) can crushed tomatoes
• 3/4 cup uncooked whole grain rice blend
• 1 (15-ounce) can white beans, drained
• 2 bay leaves
• Sea salt and ground pepper, to taste
• 1/4 cup (a large handful) flat leaf parsley, chopped (for garnish)

How you do it:

1. Preheat oven to 375 degrees. Toss chopped heirloom tomatoes with 1 tablespoon of olive oil, salt and pepper. Put on a rimmed baking sheet and roast, turning once or twice, for 40 minutes.
2. Heat 1 tablespoon of olive oil in a large dutch oven over medium-high heat. Add onion, garlic, carrot, celery, paprika, cumin and chili powder and cook, stirring occasionally, for 5 minutes. Add roasted tomatoes and cook for an additional 5 minutes.
3. Stir in vegetable broth, crushed tomatoes, whole grain rice blend, white beans and bay leaves. Bring  to a slow boil, then reduce to a simmer and let cook, uncovered, for at least 30 minutes or until rice is cooked through. (Note: the soup will thicken as it cooks.)
4. Season with salt and pepper to taste. Top each portion with freshly chopped flat leaf parsley before serving.