As I pointed out yesterday, the holidays are fast approaching. Along with having an ample supply of muffins and sweets on hand, it is also important to be ready to entertain. Cocktails parties are ubiquitous at this time of year, which is why I always have a stash of Parmesan Crisps at the ready. Easy to whip up at any time of day and tasty to a fault, they are perfect to serve anytime with a glass of wine, slice of salami and great conversation.

Every month my friends Cheryl, Ellise, Cathy and I get together do a fun Friday post with a common theme. Sometime we even do “offline” events too, like last month’s plateswap. Cheryl used a randomizer and assigned us each someone to send a fun plate to, a plate that we could use to serve our favorite foods to family and loved ones. Luckily, my friend Cathy, The Show Food Chef, sent me a gorgeous wooden platter (pictured above) that has already become one of my most favorite pieces. It is perfect for plating my parmesan crisps, which I’ll be doing a lot come party season. To help you prepare I’m serving up my recipe because it is a great one to have in your holiday entertaining repertoire. I have no problem making these during my daughter’s naptime. In fact, they are so easy that can be made in approximately 10 minutes prior to being served. I know my guests always enjoy these, and I am sure yours will, too.

With the holidays fast approaching it is time to brush up on muffin recipes. In my house the holidays mean a revolving door of family and friends, and I always like to have some yummy muffins on hand when people pop in to chat. I already have a few favorite recipes including Aunt Ethel’s Blueberry variety, Orange Mini’s with Brown Sugar Glaze from The Pioneer Woman, and Allspice Crumb Muffins from Dorie Greenspan. But, I am always looking for new ideas, and was thrilled when my friend Barbara shared her recipe for Cinnamon-Sugar Caramel Muffins.

My favorite part about this recipe is that it was adapted by a few people before be given to me. In fact, Barbara’s six-year old son was the one who recommend adding the caramel – he is obviously one smart kid! When I received it I made a few changes of my own, adding cinnamon, more nutmeg, and a heaping teaspoon of orange zest to give these little cakes my own special twist.

I don’t know what the original recipe looks like, but I’m pretty sure the variation below would be hard to improve upon. Making these during my daughter’s naptime is a cinch, though we also have found these quite fun to make together. Mixing the batter is simply a matter of adding the ingredients one-by-one to the bowl and placing the caramel properly. I would even venture to say that the most difficult part about baking these is not eating all of the caramels before they are placed in the batter (note: the recipe reads “cut caramel into quarters, eat one piece” for a reason).

With a fluffy moist texture, and out of this world taste, these muffins are sure the please everyone. Personally, I think that the warm spices and cinnamon sugar topping giving them a flavor slightly reminiscent of a snickerdoodle. To give these a proper taste test I’ve enjoyed them with a cup of Scottish Breakfast tea (my morning tea), a mug of Constant Comment (afternoon), and even Wild Orange herbal tea (evening). What I really can’t wait for is to enjoy these with my mulled cider (recipe to come soon!). No matter what, they definitely proved to be the perfect accompaniment for any flavor I steep at home. They are also, not surprisingly, perfect for little fingers. My daughter adores them and on more than one occasion has asked to have them for dinner (the answer was always no).

So, when the holidays come around I know exactly what I’ll have on hand in my house for friends and family. Feel free to stop on by for a taste, or make some of your own.

My daughter is a great eater, but feeding her still comes with a few challenges. Although she enjoys most of the food we do, it is only just recently that she’s gotten most of her teeth and can handle chewing heavier foods. Before she had molars I often had to mince her food into small pieces so that it wouldn’t be a choking hazzard.

One day last winter, watching me break up my daughter’s steamed vegetables into itty-bitty pieces, my friend Nicole offered up a recipe for Carrot Souffle. Since carrots definitely fall into the category of hard-to-chew food for small children, this souffle was the perfect solution. It is soft and malleable, well-suited for a toddler’s palate, but adult enough that the whole family can enjoy it. Given that my food philosophy is exactly that – we all eat “adult” food and I refuse to be a short order cook – I knew it was right up my alley.

The popularity of this dish in my house is evident when I say that I started making this a year ago and am still doing so to this day. When I made it last week I was able to find a big fat bunch of organic carrots at farmers market since it’s peak root vegetable season. After that, making the souffle while my daughter napped was a snap. It helped that I recently got a new Cuisinart Mini-Chopper, a gift from the BlogHer Food conference. As you can see below I didn’t actually need one – the antiquated chopper on the right still worked like a champ – but I wasted no time introducing it to my kitchen. It has a bigger work bowl (4 cups!) and is easier to clean – both things any busy home cook can stand by. (Also, don’t worry, I merely put the old chopper in storage, I couldn’t bear to throw it out in such perfect working condition).

Making this is so easy that the hardest part of the assembly is pressing the chop button on the food processor for a minute or so. Then, I mix the remaining ingredients with the carrots in a big bowl, pour it in the baking pan and pop it in the oven. Over the course of the baking time the souffle puffs up slightly and turns a beautiful burnished orange. When I take it out the edges are slightly pulled away from the sides and the corners lightly browned. My husband and I agree that the souffle tastes like candied carrots, along the same lines as candied sweet potatoes. It is not overly sweet, but the touch of sugar in it makes the carrot flavor pop, along with the delicious addition of cinnamon and nutmeg.

This dish is such a regular staple in our house I can’t believe it has taken me this long to write about it. In addition to the adults and toddlers loving it, it is fantastic food for babies or teething toddlers with sore gums. One mother I know even made it for her daughter after she’d had a particularly painful braces tightening! Although we are mostly finished with teething these days, I know this dish will remain in my family menu repertoire for quite a while. It is food that transcends age and rank, appealing to everyone in my household. And that is something every Naptime Chef can stand behind.

I am not a Park Avenue hostess, but now I know how to entertain like one with Park Avenue Potluck CELEBRATIONS (Rizzoli). Written by The Society of Memorial Sloan-Kettering Cancer Center and edited by award-winning food writer and New York Times contributing columnist, Florence Fabricant, this book is a compilation of sensational recipes, entertaining ideas, seasonal menus, party-planning tips, and personal anecdotes from New York’s most celebrated hostesses. Best of all, proceeds from the sale of each book will provide funding for The Society’s patient care, research and education programs at Memorial Sloan-Kettering Cancer Center.

Today it is my pleasure to play the role of “virtual” Park Avenue hostess and celebrate the publication of this book with a Naptime Chef dinner party. Talented food writers and bloggers from around the world have joined me to provide a glimpse into it’s pages by cooking and photographing a variety of recipes. I encourage you to visit their sites directly (names below are hyperlinked) to read and comment on their wonderful work in support of this important cause.

While I’m always up for hosting a dinner party, there are two special reasons why I am excited to host this particular event. First, in 2007 I was the Project Manager and recipe contributor to the original best-selling cookbook, Park Avenue Potluck (CELEBRATIONS is the sequel) and, secondly, cancer has affected family and friends in my life so I believe strongly in supporting any cause aimed at fighting the disease. Available on Amazon today, I encourage you to pick up a copy for yourself and a friend. Heck, buy a whole bunch to give away as holiday gifts! Either way, each purchase will support the fight against cancer, and give you fantastic recipes and entertaining ideas for the holiday season. Now, time for a wonderful glimpse into the world of Park Avenue Potluck CELEBRATIONS!

Beverages

Pomegranate Mimosas by Melissa Morris of Melissa C. Morris:

“These delightful Pomegranate Mimosas give champagne a fun, fruity kick. I love the cocktail’s ruby color; this festive red makes them the perfect drink to serve at a holiday party. The recipe is simple and easy to make and absolutely delicious to drink – cheers!”

Ebba’s Swedish Apple Cider (non-alcoholic) by Stacie of ChowMama

“Whether your holiday parties are late-night, debaucherous affairs or kid- and preggy- friendly gatherings, one big batch of Ebba’s Swedish Apple Cider Punch can be served with our without alcohol. Either way, this sophisticated, cozy, and tasty drink gives a warm holiday “buzz” that makes you want to CELEBRATE! And, of course, goes beautifully with cocktail party apps. What more can a hostess wants?!”

Despite having dozens of fabulous cookbooks and food blogs at my fingertips, my favorite recipe resources are still my friends. Over the years I have found that whenever I swap recipes with a fellow home cook I come away with fantastic meal ideas that can’t be found in any printed materials I know of.

My friend Ariana recently gave me her Greek grandmother’s recipe for Pastitsio, which I requested after she served it during our kid’s playgroup. It is a warm, savory casserole full of richly flavored meat and pasta. A truly authentic Greek meal, Ariana grew up eating this at her grandmother’s table and now makes it for her own family. I’ve eaten many plates of Pastitso in my life, but none have tasted as truly original and delicious as this. It is clear that this recipe is straight from the country of it’s origin, I have never seen anything like it in a cookbook, and I doubt I ever will.

I almost renounced my Scottish ancestry after I made this at home last weekend. I’ve always known there is more to Greek culture than big fat weddings, but after being reminded of their delicious food heritage I realized how much my haggis-based roots paled in comparison to the Greek’s cheeses, salty olives and sweet pastry pies. Why, I wonder, didn’t my Highland-roaming family decamp to the warm Mediterranean for dinner circa 1600? I would have.

To get a little more background on Ariana’s tightly knit Greek family and their food, she was kind enough to answer a few questions for all of us:

1. What are the origins of this recipe? Where did you learn to make it? And, do you have any special memories that you associate with this dish?
My grandmother is from a town not far from Athens called Nafpaktos. I can remember taking daily trips to her house (she lived around the corner from my house in Brooklyn). I can still smell the Baklava (walnut honey pie) or Koulourakia (Greek butter cookies) baking in her oven. Just the scent can take me back! She was very proud that I inherited her love of cooking and taught me all about cooking great Greek food.

3. Do you make this for a particular celebration or at certain time of year?
Greeks usually serve this dish as Italians would serve lasagna. It was always at the top of our holiday menus. Especially our Easter feast.

4. What do you usually pair this when serving it to your family?
A big Greek salad and a glass of red wine really complement this dish.

5. How do you plan to pass down your strong Greek heritage and cooking traditions to your beautiful daughter?
Being Greek encompasses so much. We are heavily rooted in family, the Greek language and the church. My daughter and I make an effort of visiting family weekly and try to attend church as often as possible (You know how hard that can be with a toddler!) Recently, she has started taking an interest in what I am cooking. I always explain to her what I am doing and try to use Greek as often as possible. I cannot wait to get her little hands wet with feta, kalamata olives and divine desserts!

This dish is the epitome of cold-weather comfort food and should be on everyone’s list of menu ideas this fall. When I made it over the weekend I happily discovered that it is easy to make during my daughter’s naptime. In this case I chose to bake it and re-heat it later on, though I’m sure it would last covered in the refrigerator if you wanted to wait until dinner to pop it in the oven. The end result is a delicious cheesy casserole reminiscent of dressed-up macaroni and cheese, only with far more complex flavors from the beef mixture and Kelfalotiri.

Both my husband and daughter adored this dish, especially since I served it after a long afternoon spent outdoors on a brisk fall afternoon. One hearty slice filled our stomachs and warmed us down to the tips of our toes. Ariana was thrilled to hear that we loved her recipe as much as her family does, and offered up several more for delicacies including Spanakopita and Baklava. My mouth started to water just listening to her list of ideas. Honestly, the hardest part for me is going to be deciding what to make next. Kali Orexi! (Bon Appetit!)

A Spiced Apple Cookie is an apple pie in cookie form. Being that I am in the apple-mood these days, I’ve been baking these a lot lately. Over the weekend I made two batches, one for a friend, and one to eat at home. As what is quickly becoming the norm in my house, I baked these with my daughter for a rainy-afternoon activity. It seems that these days we complete at least two baking projects together each week, a new tradition that I am both encouraging and enjoying. (Though, rest assured all you Naptime Chefs, I have also made these while she naps – which takes about half the time compared to baking with her – and this recipe works well with both scenarios.)

During our weekly trip to the farmer’s market this fall I’ve started picking up bags of apples, instead of just the usual 3 or 4. Over the course of the last six weeks my whole family has become apple fanatics, each of us consuming at least one or two MacIntosh’s each day, toddler included. Hopefully these means we won’t be seeing the doctor for a while. I’ve also been cooking and baking with apples non-stop. As with most of my favorite ingredients, the more I experiment with apples in the kitchen, the more I discover their versatility. Over the years I’ve sauteed them with cinnamon and sugar, made homemade applesauce, and frequently served them with pork. And, of course, I’ve baked with them. A lot.

As I noted above, my favorite part about baking these cookies is that the sweet spices, chopped apple and brown sugar dough truly evoke the flavors of apple pie. When baked they puff up slightly and have a nice cakey texture that is studded with tiny bits of sweet fruit. I often leave nuts out of cookies when I bake, but in this case I really like the addition of walnuts. They lend a subtle crunch and provide a nice balance to the sweet apple flavor.

Whether baking these alone, or with children, I highly recommend you get started on your own batch of Spiced Apple Cookies straight-away. These are perfect for eating with the family, taking to friends or adding to a fall bake sale. After all, fall is here in full-force, and it is time to embrace all of it’s wonderful flavors, in whatever form they may come.

Almost everyone agrees that Macaroni & Cheese is the ultimate comfort food. There is something so inviting about eating a big bowl of pasta curls nestled in a bed of melted cheese, topped with a lightly breaded crust. It is dish that requires no tough cutting of meat, hard chewing or addition of complicated sauces. Every bite is a simple, smooth mouthful of warmth that I, for one, always turn to when in need of a soothing meal.

Over the years I’ve made my mother’s Mac-n-Cheese recipe countless times, but a couple of years ago I discovered a new variation in Bon Appetit. The recipe replaced macaroni with orecchiette, added two additional cheeses, pancetta (as you all know, a favorite of mine), onion, garlic and a hint of spice. The recipe was like my mother’s, only with the flavor volume turned way up.

Last week my daughter was felled with her first (of many, I’m sure) fall cold. It wasn’t fun for any of us. Luckily it was very mild, but her sniffles required that I chase her around with tissues while she tried, somewhat successfully, to dodge my attempts at wiping her nose. (I won’t even get started on the circus that ensued when I had to keep her still for nose drops.) Thankfully the ordeal only lasted about 24 hours, but by the end of it I was spent. Between her sick-day antics and my nose-wiping workout, I wanted a dinner that was hearty, filling and comforting, all at once.

One of my favorite parts about this recipe is that it is a snap to make during my daughter’s afternoon naptime. It only takes a few minutes to form a creamy, rich bechamel sauce full of crispy pancetta. Then I simply mixed it with the freshly cooked pasta, add the panko topping and place it in the oven to bake. In fact, I’ve made this so many times that when I completed it last week I still had enough time to put my feet up before my daughter woke – always a welcome bonus.

When we finally reached dinner I re-heated the dish and served myself a big helping. The panko had crisped just the right amount in the oven so that when cracked with the serving spoon it made a tantalizing crunch. From underneath a little bit of steam released revealing a silky cheese and pasta casserole, studded with just the right amount of crispy pancetta. Needless to say we all greatly enjoyed dinner that evening. I know my family was thrilled to be eating one of their favorite dinners, but I think I was the happiest. My plate was filled with comfort food at its finest. It was my reward for making it through the day, and it was very tasty.

Last week I had the pleasure of attending BlogHer Food ’09, a conference for food bloggers from around the country. Luckily for me, the organizers of the conference decided to host the event in their hometown of San Francisco, a city I love and was thrilled to visit. To give myself enough time to enjoy all the sites and tastes of the Bay Area I extended my trip beyond the day of the conference, allowing five days and four nights to explore as many foodie spots as possible. And, while a long weekend was barely enough time to scratch the surface, I did manage to scope out some delicious eats and beautiful sites with my friend Katie.

As with all of my travel series posts, I am pleased to share some of my favorite San Francisco food discoveries below. If you ever plan a trip to the Bay Area I recommend you print this out to take with you, as well as visit the sites of some fantastic San Francisco resident food bloggers – Megan of A Sweet Spoonful, Amy of Cooking with Amy and Heidi of 101 Cookbooks, for more excellent recommendations and restaurant reviews.

The Naptime Chef’s San Francisco Foodie Travel Recommendations (in no particular order):

1. Miette: With my sweet tooth as my tour guide, I entered this candy shop and bakery within two hours of my plane landing. Drawn in by it’s artistically arranged window displays featuring jars of colorful candies, rows of lemon shortbread and stacks of gourmet chocolate bars, I couldn’t wait to begin tasting. Inside the shop is both sophisticated and whimsical, with a tempting display case featuring fresh macaroons, cupcakes and chocolate desserts. Needless to say, I sampled a few of their items and returned for seconds the next day.

2. A16: I have long adored the A16 cookbook and was equally as pleased with the restaurant. Though Nate Appleman has since left as head chef, his legacy lives on in the brilliant southern Italian menu and wine pairings. We enjoyed several delicious local wines, burrata, pizza, pastas, and, of course, the famous Monday meatballs. The menu offers a great variety of foods, and is perfectly written for anyone seeking a delicious Italian meal.

3. The Warming Hut: My daily jogs along Chrissy Field would often end at this cozy bookstore/giftshop/cafe. Overlooking the Golden Gate bridge this shop features books, gifts and various kitchen wares that focus on sustainability. Additionally, all proceeds are given to the Golden Gate National Parks Conservancy which makes shopping there completely guilt-free.

4. The Ferry Building: Picture a large ferry terminal filled with local, seasonal, sustainable gourmet food shops offering everything from gelato, to farmstead cheese, to tasty salted pig parts (yes, an actual tag line, see above), and you have the Ferry Building. Unfortunately, I wasn’t able to enjoy the farmers market that takes place on Saturday since I was at my conference, but it was just as enjoyable on Sunday, and I imagine it would be any day of the week. I highly recommend you begin your visit with a few empty tote bags purchases, and an empty stomach.

5. Cocoa Bella: As I’ve told you before, my sweet tooth is always my best guide when exploring new cities. Armed with this knowledge my friend Katie, who understands my passion for good chocolate, introduced me to Cocoa Bella. This shop is gorgeous to behold and even better to taste. They feature the worlds largest chocolate selection, featuring goodies from around the globe. I started with a few samples from France, Belgium and Italy – all were delicious.

6. Citizen Cake: Elizabeth Falkner is a world renowned pastry chef who got her start with Citizen Cake. An edgy out-of-the-way shop, Citizen Cake is an experimental patisserie featuring flavors ranging from the traditional chocolate chip cookies to the floral scented cupcakes. My favorite? The lemon and ginger sandwich cookies.

7. Cowgirl Creamery: If you can smell stinky cheese from a mile away it is probably Cowgirl Creamery Red Hawk. This store is located right in the ferry building and is hard to miss. Cowgirl Creamery functions as everyone’s dream gourmet cheese tray. In addition to their own brand of cows-milk cheeses, they offer delectable cheeses from around the world, along with breads, jams and cookbooks with which to enjoy them.

8. Coffee Roastery: Adjusting to jet lag takes time and caffeine. Enter Coffee Roastery. This local chain was my favorite for tea, coffee and pastries. Everyone who works there is especially friendly and exceedingly sympathetic to weary travelers. Plus, their almond croissants are out of this world.

9. Kara’s Cupcakes: A newer establishment, Kara’s is a smart cupcake store featuring delicious cakes made from all-natural ingredients. My friend Lisa recently ordered her son’s birthday cupcakes from this store claiming they are the best she has ever tasted in the whole city.

10. St. Supery: I was fortunate to take a trip up to Napa Valley and visit St. Supery Vineyards. As part of the conference I joined a bunch of my fellow food bloggers for dinner sponsored by Bertolli Frozen meals and their spokesperson, Rocco Dispirito. I’ll admit, I was skeptical of sipping wine paired with frozen pasta, but it turned out to be excellent. And, to prove Rocco was there, here is a picture of us together. And, no, unlike my friend Jennifer at Unplanned Cooking, I did not try to kiss him.