Sweet Flours

banana pudding pops

2012-02-06T19:54:00.000-08:00

The kids are still asking for popsicles every day. You may be thinking popsicles in February what is wrong with this girl. The weather here is unseasonably warm this winter. The past two weekends we have spent at the beach. My kids are wearing SPF 50 and I actually have a little sunburn on my back. Crazy but, incredibly amazing. The kids loved the orange pudding pops but, in my effort to reduce the processed food I looked for another way to achieve a pudding pop with out pudding mix and cool whip. They may have actually liked these even more which is a win for all of us. Perfect southern California winter treat for an afternoon snack or dessert.

banana pudding pop
adapted: eating well

ingredients
1/3 cup light brown sugar
2 tablespoons cornstarch
pinch of salt
2 cups milk
2 teaspoons vanilla extract
2 cups diced bananas, (~ 2 large)
6 ounces greek honey yogurt
10 animal cookies or nilla wafers crushed into small pieces

Whisk sugar, cornstarch and salt in a large saucepan. Add milk and whisk until combined. Bring to a boil over medium heat, whisking occasionally. Boil, whisking constantly, for 1 minute. Remove from the heat and stir in vanilla. Allow mixture to cool slightly.

Put about the pudding in a blender and add bananas and yogurt. Process until smooth. Stir the crushed cookies into the pudding mixture. Divide the mixture among freezer-pop molds. Freeze until firm ~6 hours.

yellow butter cake with chocolate frosting

2012-01-30T20:27:00.000-08:00

So, you know how I have been talking about reducing the processed food and sugar in my house? Well that new mantra is cool and all except when it comes to birthdays. I am working on introducing new healthy replacements for many of our sugary snacks and treats but, even I am not at a place where I want to enjoy an agave sweetened gluten free oat cake on my birthday. Maybe in 2013 but, for now we will just celebrate old school with a yellow butter cake and chocolate frosting. This cake is a classic that I am not prepared to screw with at this point. I am not going to lie I have a better yellow cake recipe but, it is super involved and this recipe is simple straight forward and most likely have all the ingredients already in your kitchen. The frosting is down right delicious and so, easy. This is my go to chocolate fudge frosting. Did you know you can make super good frosting in the food processor? Well you can and you don't even have to sift. So if you are looking for a simple yet, delicious and decadent cake for your next gathering this classic may be the way to go.

yellow butter cake with chocolate frosting
cake adapted: martha stewart
frosting source: sky high cakes

Cake:
2 sticks (1 cup) unsalted butter, at room temperature
1½ cups all-purpose flour
1½ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1¾ cups sugar
4 large eggs
2 teaspoon vanilla extract
1¼ cups milk

Frosting:
6 ounces unsweetened chocolate, melted and cooled
4 1/2 cups confectioners’ sugar (no need to sift)
3 sticks (12 ounces) unsalted butter, at room temperature
6 tablespoons whole milk
1 tablespoon vanilla extract

Directions: To make the cakes, preheat the oven to 350˚ F. Prepare two 9-inch round cake pans with bakers joy. In a medium bowl, sift the all-purpose flour, cake flour, baking powder, and salt; whisk together to blend well and set aside.

In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed. Mix in the eggs one at a time, beating well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions, alternating with the milk. Beat each addition just until incorporated.

Divide the batter between the prepared baking pans. Bake, rotating the pans halfway through baking, until the cakes are golden and a toothpick inserted in the center comes out clean, 30-35 minutes. Transfer the pans to a wire rack and let cool 20 minutes. Run a knife around the edge of the pans to help remove the cakes. Invert the cakes onto the rack. Let the cakes cool completely before frosting. Level the cakes if necessary.

To make the frosting, place all of the ingredients in a food processor and pulse to incorporate, then process until the frosting is smooth.

To assemble the cake, place one of the cake layers on a serving platter. Top with 1 cup of the chocolate frosting and smooth over the top of the cake. Top with the remaining cake layer. Frost the top and sides of the cake with the remaining frosting as desired. Refrigerate, covered, for up to 3 days. Let come to room temperature at least 30 minutes before serving.

slow cooker basic marinara sauce

2012-01-26T15:57:00.000-08:00

Now that I am a stay at home mom I am trying to find as many short cuts and tricks to still get a home cook meal on the table without having to leave the park early and spend hours in the kitchen. Learning to master my slow cooker is my personal challenge for 2012. This recipe makes a ton of marinara sauce. I portioned it out and froze it for future meals which helps a ton when you are trying to throw together a quick home cooked meal. Not only is this marinara sauce easy and tasty but, it is the perfect vehicle to hide some extra veggies in the kids meals. We had it one night as written below. There was no revolt which is always a score when introducing a new recipe to my family. The next night I pureed carrots and zucchini and added them into the sauce while reheating it and no one made a peep. This is a great basic sauce which you can use in a ton of different ways and doctor it up to your families taste. Enjoy!

slow cooker basic marinara sauce
source: slow cooker revolution

2 tablespoons extra virgin olive oil
2 onions, minced
6 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons dried oregano
2 anchovy fillets, rinsed patted dry and minced
pinch red pepper flakes
1 cup dry red wine
1 28 ounce can crushed tomatoes
1 28 ounce can diced tomatoes, drained
1 28 ounce can tomato sauce
2 tablespoons soy sauce
1/2 cup minced fresh basil
2 teaspoons sugar
salt and pepper

Heat oil in skillet over medium high heat. Add onions through red pepper flakes. Cook until onions are soft and slightly browned, ~8-10 minutes. Stir in wine. Scrap up brown bits and simmer until slightly thickened, ~ 5 minutes. Transfer to slow cooker.

Stir crushed tomatoes through soy sauce into slow cooker. Cover and cook for 9 - 11 hours on low or 5 to 7 hours on high.

Before serving stir in basil and sugar. Add salt and pepper to taste.

chewy granola bars

2012-01-23T00:01:00.000-08:00

I stopped buying processed snacks for my kids about a year ago. I am not a health freak but, I started to see how much processed food they were getting outside the house that I made a decision to reduce the total amount by not having any in our cupboards. My kids adapted really well and know to never ask for those items at the grocery store but, I have become known as the mom in the neighborhood with the lame snacks. Apple slices, pears and string cheese are not bringing the kids in the front door. One thing that I continued to buy last year was cereal bars. My kids ask for one about 3 days a week. One morning I was looking at the box and read that there are over 40 ingredients in them. Many of the ingredients I had no idea what they were. Earlier in the year my nutritionist insisted I cut bars out of my every day menu and have them on hand as an emergency food. Why had this correlation with the kids bars not clicked at that time? At this fully caffeinated moment I realized I could do more then ban goldfish crackers. I made a pact to find better replacements for some of the processed foods that still lingered on my shelves. I am really excited to share these over the next few months. We have had a lot of fun in the kitchen experimenting. The granola bars are a work in progress. I started out with this recipe from King Arthur which is really good but, there are still many ingredients in this recipe I knew I could swap out. I concocted a loose formula which seems to work and is great because you can experiment with all different flavors. I often use up fruit and nuts I bought for a salad or I have the kids get creative with the bin choices at Mother's. Below are a few flavor combinations that have worked for me but, the possibilities are endless.

chewy granola bars

GRAIN (2 1/2 cups)
*suggestions: oats, oat flour, oat bran, wheat germ, quinoa flakes, muesli etc.

NUTS, SEEDS, CRUNCH (1 - 1 1/2 cup)
*suggestions: sliced almonds, peanuts, chia seeds, flax seed, brown rice cereal, pretzels, sunflower seeds, pepitas etc.

SPICES
*suggestions: cinnamon, ginger, salt, pumpkin pie spice, vanilla extract etc.

DRIED FRUIT (1 cup)
*suggestions: cranberries, blueberries, banana chips, dates, pineapple, coconut etc.

FUN (1/4 - 1/2 cup)
*suggestions: carob chips, chocolate covered berries, yogurt chips etc.

STICKY (~3/4 cup)
* I typically mix two stickies. 1/3 - 1/2 cup of one and 1/4 cup of another. See examples below.
*suggestions: honey, brown rice syrup, maple syrup, agave etc.

BINDER (1 cup)
* I make sure there are at least 6 tablespoons of a fat source. That could be nut butter, coconut oil, melted butter etc.
* suggestions: almond butter, peanut butter, pumpkin puree, unsweetened applesauce, greek yogurt, apple butter, banana puree, egg whites, melted butter, coconut oil, neutral oil etc.

Directions:

Preheat oven to 350. Line a 9x9 pan with a parchment sling.

In a large bowl mix together all of your dry ingredients. That includes grains, nuts, seeds, crunch, dry spices, fruit and fun stuff. If you are going to add a bit more stick by way of sugar toss that in here.

In a medium bowl whisk together your sticky sweetener, liquid spices, and binder.

Pour the liquid mixture into your dry mixture and gently fold/mix the two together until all the dry ingredients are coated.

Turn the mixture into the prepared pan. Make sure it is spread evenly and then press and pack the mixture down into the pan.

Bake for ~30 minutes. The top will get a tad brown. Remove from oven and allow bars to cool in pan for 20 minutes. When bars are cool then place the pan in the refrigerator or freezer for approximately 30 minutes. Once bars have set up use the parchment sling to remove bars and slice.

Bars store in an air tight container for a week or in the freezer for 2 months.

Enjoy! Have a delicious and healthy day.

Note:
I store them in the freezer as they do get a bit crumbly. If would want them a bit stickier then toss the oats in a 1/4 cup of sugar (brown, white or turbinado).If you want to boost the protein you could add soy or hemp protein powder.

Banana Honey Carob Granola Bars (The Elvis) - Kids current favorite
1 1/2 cup rolled oats (not instant)
1/2 cup oat bran
1/2 cup wheat germ
1/2 cup brown rice cereal
2 tablespoons chia seeds
1/3 cup unsalted roasted peanuts, crushed
1/3 cup banana chips, crushed
1/3 cup pretzels, crushed
1/4 cup carob chips
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup honey
1/4 cup brown rice syrup
1/2 cup natural creamy peanut butter
1/2 cup banana puree ~ 2 medium brown bananas

Follow directions above.

Almond Cranberry Dark Chocolate Granola Bars
1 1/2 cup rolled oats (not instant)
1/2 cup oat bran
1/2 cup wheat germ
1/2 cup brown rice cereal
1/2 cup sliced raw almonds
2 tablespoons chia seeds
1 cup dried cranberries
1/2 cup shredded coconut
1/2 cup chocolate covered cranberries
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup honey
1/4 cup brown rice syrup
1/2 cup almond butter
1/2 cup greek yogurt

Follow directions above.

french onion soup

2012-01-18T00:01:00.000-08:00

My dear friend "C" embraces life so, when the reminder for supper club came out and labeled the theme as Tyler Florence, Napa inspired, rustic, localvore and a sparkly NYE redux I giggled but, was not surprised. Most of us in the group spent NYE in our pajamas with greasy pizza, kids and eyes closed before midnight. And when I say midnight I mean the east coast midnight even though we are southern California girls. Pathetic but, that is our reality. In order to not let an opportunity to sparkle pass us by "C" encouraged us to dress in cocktail attire. This group loves them some glitter and some good food. Cocktail hour started with a woo woo cocktail, artichoke fritters and crostini. Tyler Florence can really throw down some vodka, butter, oil and down right yumminess.

The table was localvore inspired with fresh artichokes, oranges and succulents from the farmers market. Very rustic, local, and beautiful. Each place setting had a quote from Tyler which started with "family is the people you spend a great deal of time with, care for and trust...a two-way street". The quote was perfection for this group as I know in my heart I could call any of them at any time and they would be there for me. They feel like family and even though we could have spent the evening munching on the amazing osso buco over creamy polenta with serious and deep conversation we choose to talk about completely ridiculous things like if you could be any celebrity who would you be. Love the family of friends I have choose in life.

I made the french onion soup which was good but, I would increase the onion a bit, decrease the broth a bit and let the soup sit and cool a bit to let the flavors meld a bit more. It definitely tasted better when I reheated it to serve at the house. French onion soup is a bit rustic and comforting yet decadent and delicious in one little bowl of love.

french onion soup
adapted: tyler florence

1/2 cup unsalted butter
4 large onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
kosher salt and freshly ground black pepper
1 cup red wine
3 heaping tablespoons all-purpose flour
1.5 -2 quarts beef broth
1 baguette, sliced
8 ounces grated gruyere

Directions

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25-30 minutes.

Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5-10 minutes. Discard the bay leaves and thyme sprigs.

Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 8-10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven under broiler to toast the bread and melt the cheese.

orange dream pudding pops

2012-01-10T00:01:00.000-08:00

When 3 pounds of oranges arrived in my CSA box this week I knew I would have to motivate myself with 2012 blog goal #3 (use CSA box ingredients more creatively). I am the only person in this house that eats oranges and while I really do like them 3 pounds is a lot for even this girl. The crazy warm winter days that we have been enjoying has been prompting Carter to constantly request popsicles. I started googling orange sherbet but, then I had an 80s flashback of pudding pops. I loved pudding pops and can vividly remember that thin layer of ice that encased the pop. Once you cracked the ice layer the most creamy center was right beneath. They were delicious. I had all of the ingredients to whip together orange dream pudding pops. Carter and I squeezed the oranges and got mixing. The results were fantastic. There is no thin icy layer but, the pop is just as creamy as I remember. These pops must really evoke dreams because Carter woke up the next day and said "mommy I had a dream last night that you let me eat two pudding pops". True sweet dreams.

orange dream pudding pops
adapted: glutenfreefive

1 large box instant vanilla pudding
8 ounces vanilla yogurt
1 1/2 cup milk
1 1/2 cup fresh squeezed orange juice
8 ounces cool whip, thawed

In a blender combine pudding, yogurt, juice and milk and blend until combined. Fold in cool whip and pour into popsicle molds and freeze for 5 hours or until firm.

new york style crumb cake

2012-01-07T15:12:00.000-08:00

The new year is going to bring a lot of change for me. I don't like change. I resist change. This year I am going to embrace change. When I got married I was a food and fitness fanatic. I truly enjoyed exercise and eating healthy. I still like both of those those things but, I let sugar, butter and fancy cakes creep into my life. What was once a treat became a daily necessity. I no longer tasted and savoured a sweet treat. I craved it and then ate it without even tasting it. This year I am going to return to healthy eating with the occasional treat. Instead if making resolutions I am setting a few goals. In addition to some life goals I have a few goals for this blog.

1.) Return to the archived posts and make things from the past.
2.) Look back and remake something that I love but, dislike the picture.
3.) Creatively use and document my CSA deliveries.
4.) Recreate an old favorites with a new spin.
5.) Work on my photography and writing.

To kick off the new year and my return to healthy eating I made this super light and healthy crumb cake. Yeah right! I was in charge of the coffee cake for parent child this week. As much as I wanted to bring in a healthy breakfast cookie or baked oatmeal I wasn't sure how the moms would react so, I fell back on this family favorite. When I was a little girl living in Connecticut we would take my grandfather grocery shopping every week. Each week he would give me the same task of selecting the Entemann's crumb cake with the most crumb topping. I would look over each cake carefully before I made my selection. We would return to his home to unpack the groceries and then share a big piece of coffee cake. Every time I see a crumb cake I think back on this memory fondly. I love when good food evokes happy memories. My mom happened to be visiting when I made this cake and the first thing she said when she took a bite was grandpa would love this cake. Honestly I don't know who wouldn't love this coffee cake. The cake portion is light and buttery and there is no shortage of crumb on this cake. Perfect ratio. I cut this cake into 16 pieces which was the perfect size for a little mid-morning treat for the moms. Hope you enjoy every last crumb.

new york style crumb cake
source: cooks illustrated

crumb topping

1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)

cake
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk

confectioners’ sugar for dusting

1. Topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

2. Cake: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Following photos below, break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving. Cut into 12 large or 16 reasonable sized pieces. Enjoy!

malted m&m cookies

2011-12-24T07:00:00.000-08:00

The last few days of work I cleaned up my work computer. Taking the bookmarks or files I would need. Sadly after 13 years on the same computer there was not much I wanted or needed. I took my bookclub reading list, my supper club matrix and a few recipes that I had bookmarked along the way (pre-pinterest). I bookmarked these cookies back in 2005! After 6 seasons of still thinking about them and coming back to the url I finally made them. I am sad I waited 6 years to make these cookies. They are a good classic cookie with a little twist with the malt powder. The bake a little thin but, the inside is soft and chewy. The festive green and red m&ms makes them stand out on a cookie plate and just perfect for hands of both kids and adults to enjoy.

We will be leaving a few of these for santa tonight. Rumor is he likes these.

Hope you had a fantastic holiday season.

malted m&m cookies
adapted: culinary in the dessert

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
8 tablespoons shortening
8 tablespoons butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 cup malt powder
1 1/2 cups m&ms
1/2 cup chocolate chips

Preheat oven to 350 degrees.

In a large bowl, whisk together flour, baking soda and salt.

In a large mixing bowl, cream the shortening and butter together. Add both sugars and beat until combined.

Add the eggs, one at a time, mixing until combined after each. Mix in vanilla. Add the malt powder and slowly mix until combined. Add the flour gradually and mix just until combined. Stir in m&ms and chips. Cover and refrigerate dough for at least 1 hour.

Drop dough by tablespoons onto baking sheets lined with silpat. Bake until golden and almost set in the center, about 10 to 12 minutes. Let cookies cool on the baking sheets about 5 minutes before transferring to a rack to completely cool.

fluffernutter chocolate gobs

2011-12-19T21:31:00.000-08:00

I just hosted my 5th annual cookie exchange. I really like traditions. I like parties that people can count on each year. During my fall melt down I was thinking that I would just pass on the cookie exchange. Then the calls and emails started rolling in wondering why I had not sent out the evite. It wasn't pressure. It was the kick in the butt I needed. My friends were requesting me to get us all together for holiday cheer. Even though the evite was out I could not get motivated. I wasn't searching for a cookie recipe. I wasn't stocking up on baking supplies to make some of my annual treats. As the day got closer I started to realize I needed to pull it together. I toned down the party. No signature cocktail just a champagne bar and sweet nibbles. After I made a few of the classics (christmas crack, rolo pretzel candy, and oreo truffles) I was feeling the baking high. I was on a roll. Each girl has to bring four dozen of one cookie. I made three new cookies this year and we decided that this was the cookie to offer up at the exchange. It has a little something for everyone. A soft peanut butter cookie, a gooey center, chocolate glaze and a festive appearance. They were really good. I ate four or five. I will definitely make these again but, they were not the cookie that every raved about. I will get to those cookies later this week. My holiday baking started out a bit shakey but, in the end I was really happy my friends got me into the spirit. Note to self for next year ... having four dozen cookies in your house is not a good thing. Especially when champagne is involved. Happy holidays.

fluffernutter chocolate gobs
adapted: bakergirl

1/2 cup (1 stick) unsalted butter, softened
3/4 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups all-purpose flour
mini marshmallows

3 tablespoons butter
2 tablespoons cocoa powder
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons milk

Preheat oven to 350°F. Combine the flour, baking soda, and salt in a bowl and set aside.

Beat the butter, peanut butter, granulated sugar, and brown sugar for 2 minutes until light and fluffy. Add in the egg and vanilla.

Gradually add in flour mixture on low speed. Chill dough for at least 15 minutes in the refrigerator.

Place by rounded spoonfuls on a lightly greased cooking sheet and bake for 7-9 minutes, until edges are very lightly browned. Remove from oven, lightly flatten each cookie with a spatula and then using a melon baller press a small bowl in the center of each cookie. Fill each bowl with 4 mini marshmallows. Return to oven for 2-3 minutes, until the marshmallows are melted. Let cool completely.

When cooled completely, make the glaze by melting the butter in the microwave. Stir in the cocoa powder and mix until smooth. Remove from heat and stir in vanilla. Slowly stir in the powdered sugar, gradually adding the milk as needed to get it the desired consistency. Spoon a small amount over the top of each cookie. Sprinkle with holiday decor if desired.

reindeer sugar cookies

2011-12-15T14:19:00.000-08:00

I have been trying to limit my pinterest time. I have spent hours upon hours building my dream home. My dream home is incredible. I am ready to move in. Pinterest is such a great source of amazing ideas. I love all the ideas. I hate that I am not creative enough to think of them. I love that I can leverage all these amazing ideas and kinda look like a rock star. Since I could not turn my house into a reality I decided to turn to pinterest for an idea I could actually use today. Carter was share person and wanted to bring a fun holiday snack. I saw these adorable reindeer cookies plastered all over pinterest. I used a basic sugar cookie recipe which turned out both tasty and cute. The kids loved them, the teachers loved them, and best of all Carter and I made them together. I got asked for the recipe. I basically rocked shared day in Carter's eyes. These are a perfect addition to a holiday cookie plate because they have whimsy and kid appeal. Happy Holidays!

reindeer sugar cookies
style source: pinterest
recipe source: allrecipes

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
mini and regular m&ms
mini chocolate covered pretzels

Preheat oven to 375 degrees F.

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. To make the reindeer shaped face pinch the bottom of the ball before baking.

Bake 8 to 10 minutes in the preheated oven, or until golden. While cookies are still warm press in the eyes, noses and antlers. Let stand on cookie sheet two minutes before removing to cool on wire racks.

sweet potato and black bean enchiladas

2011-12-12T04:59:00.000-08:00

This month of the secret recipe club I was assigned the blog Biking & Baking. Biking and Baking is written by Sarah a resident physician that not only loves healthy cuisine but, also loves road biking. After you look at all of her healthy posts, learn that she is a resident physician and has biked across country with her family you kinda feel like a lazy slug. Sarah's blog could not have come my way at a better time. I have kinda lost healthy inspiration in the kitchen. Her posts motivated me to get out to the produce section and look for colorful, healthy and seasonal ingredients. After much debate I landed on her sweet potato enchiladas. Sarah is a vegan so, I did alter the recipe to vegetarian but, tried to stay as true to her recipe as possible. I made a full 8x8 pan of enchiladas and used the extra filling to make 2 large burritos for the freezer. I was not surprised that I loved the enchiladas but, I was shocked that my 2 year old polished several of these off. As much as I love seeing the smile on my kids face when they enjoy one of my baked goods I am absolutely over the moon when they love a healthy meal packed with all the seasonal good stuff. I often underestimate their palates and this dinner reminded me if I don't put it in front of them they won't have the opportunity to experience and enjoy it.

Happy Monday and thank you Biking & Baking and Secret Recipe Club for another fun month:

sweet potato and black bean enchiladas
adapted: Biking & Baking

2 large sweet potato, peeled and diced
1 tablespoon olive oil
1 can black beans, drained and rinsed
1 can green chilies
4 cloves garlic, diced
1 teaspoon cumin
1 teaspoon chili powder
8oz block reduced fat cream cheese, softened
1 cup jack cheese, shredded
1/2 cup fresh cilantro, chopped
2 cups green enchilada sauce
12-16 corn tortillas

Preheat oven to 400. Toss diced sweet potato with olive oil. Roast potatoes on rimmed baking sheet for approximately 20 minutes. Cool potatoes and divide in half. Coarsely mash half of the potatoes. Add the diced potatoes, black beans, green chilies and garlic to the mashed potatoes.

In another bowl, combine cream cheese, 1/2 cup cheese, cumin, chili powder, cilantro and 1/2 cup of enchilada sauce.

Microwave tortillas approximately 1 minute until softened and warm. Spread 1/2 cup of enchilada sauce in the bottom of a your baking pan (9x13.) Divide filling amongst tortillas, roll them up, and place seam side down in the baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle remaining cheese over enchiladas.

Bake at 400 for 20 minutes. Remove from oven and enjoy!

spicy persimmon brunch cake

2011-12-05T14:45:00.000-08:00

The month of November was an emotional blurr. After 13 years I left my job. I have started my new life as a stay at home mom. This is absolutely the best decision for my family and I feel so fortunate that we are in a position that allows me this awesome opportunity. I have always known that being a stay at home mom would be much harder then my corporate job but, I had no idea how hard it would really be. My nanny made it look so easy. At the end of day I feel tired down to the bone not to mention I look like a frazzle disaster. Until we get into a groove the me time, baking, bloging, showering, and exercise have fallen to the bottom of the list. Play dates, tennis lessons, story time and the park have risen to the top. I need to find some sort of balance in these whirlwind days.

GG "great grandma" has a persimmon tree in her backyard. This week a huge box appeared on my doorstop. Her tree is a hachiya tree which produces the acorn shaped fruit that is used for baking. My mother in law gave me one of her favorite junior league cookbooks when we got married. Recently I have read the book cover to cover all the while cherishing the fact that some of my mother in laws favorite recipes come from this book. The book was written in the 70s and while reading the book you can just feel the homeyness of each recipe. These are family favorites that have been passed down from generation to generation. They are not fancy. They are solid classic dishes. In honor of two of my favorite past stay at home moms I made this persimmon brunch cake using my mother in laws recipe and her mother's persimmons. The result was an absolute hit. This is a simple spicy cake. You could spruce it up by baking in a bundt pan but, for our casual meal the 8x8 worked great. There are no eggs in this cake ... weird. I read the recipe several times and no eggs. You add the baking soda to the persimmon puree which makes a gelatin like substance after a few minutes. I have no idea why it does that but, I am assuming this concoction replaces the egg. As long as the persimmons arrive at our door this will be a family favorite baked with lots of love.

spicy persimmon brunch cake
adapted: california heritage - junior league

1 1/2 cup pureed fresh persimmon, hachiya variety (see note below)
1 teaspoon baking soda
1/2 cup butter, softened
1 cup granulated sugar
2 cups sifted flour
2 teaspoons baking powder
2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup cinnamon chips
confectioner’s sugar

Stir together the persimmon puree and the baking soda in a small bowl until blended and set aside.

Sift together flour, baking powder, pumpkin pie spice and salt and set aside.

In a large bowl, cream the butter and sugar until fluffy. Add the puree to the creamed butter and sugar. Gradually blend the dry ingredients into the persimmon mixture. Stir in the cinnamon chips, mixing just enough to blend.

Spoon the stiff batter into a well-greased and floured 8 x 8 x 2-inch cake pan or 5-cup bundt pan. Bake in a preheated 350 degree F oven for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for 10 minutes and turn out onto a rack to continue cooling another 20 or 30 minutes before serving (or serve directly from the pan if using an 8 x 8 x2-inch pan). Sprinkle with confectioner’s sugar and serve warm. Cake is also good at room temperature. Cake can be reheated with foil cover for 10 minutes at 325.

Note: A fresh Hachiya persimmon should feel soft and jellylike when ripe. The ripe fruit should feel like a water balloon in your hand. Cut it in half and scoop the flesh from the skin with a spoon. Use a blender or immersion blender to smooth the pulp. Use at once or freeze. The puree tends to turn brown if left, and a small amount of lemon juice may be added if desired, to prevent discoloration.

slow cooker old fashioned chicken noodle soup

2011-11-16T08:15:00.000-08:00

Sisters are funny. They are your strongest relationship but, they are also the hardest on you. They can poke fun to no end because they know you are not going anywhere. As I have grown older my relationship with my sisters has evolved and grown and it is truly great. We are all very different which makes it nice to settle into your spot in the family. There are many things my sisters tease me about but, I am not here to talk about that. I am here to talk about how one of my sisters is OBSESSED with her crock pot. My other sister and I send text messages to each other joking about her latest crock pot creations. She is doing everything from breakfast to dessert in the crock pot. I like to make fun of her but, honestly I am kind of jealous. Everything she makes in the crock pot tastes good. She is always saying oh I just threw this and that in and voila dinner served. I throw things in and it is disgusting I mean rubbery, watery meat with bland flavor. Just plain gross. I decided not to hide my jealousy anymore and I asked for The Slow Cooker Revolution for my birthday. The family is starting to get the sniffles so, I decided to try the chicken noodle soup. It does involve a bit more work than toss this in but, the end result truly taste like old fashion chicken noodle soup. It has a deep flavor with soft pieces of juicy chicken and perfectly cooked vegetables. I could not believe this came out of my slow cooker. I kept patting myself on the back. This recipe makes a ton so, I froze half the batch for next time the sniffles hit. I also made a second foil pouch with an additional chicken breast which I kept for lunch. If you like a lot of noodles in your soup you may want to up the amount because this is definitely more chicken heavy. This time the slow cooker paid off. I am not going to swear by the slow cooker like my sister until I pull off a few more slow cooker kitchen wins but, I am off to a good start with my new book in hand.

old fashioned chicken noodle soup

source: slow cooker revolution

1 1/2 pounds bone in, skin on chicken thighs
salt and pepper
1 tablespoon vegetable oil
3 carrots, peeled and medium chop
3 celery ribs, medium chop

1 onion, minced

3 garlic cloves, minced

1 tablespoon tomato paste

1/2 teaspoon dried thyme

1/8 teaspoon red pepper flakes

8 cups low sodium, chicken broth

2 bay leaves

1 (12 ounce) bone in skin on, chicken breast

1 1/2 ounces egg noodles

1/2 cup frozen peas

Dry the chicken thighs with a paper towel and season with salt and pepper. Heat oil in a large skillet over medium high heat. Brown chicken thighs for ~4 minutes per side. Transfer to a plate let cool and discard the skin.

Pour all but one tablespoon of the fat in the pan. Add carrots, celery and onion and cook until vegetables are soft ~8-10 minutes. Stir in garlic - red pepper flakes and cook ~30 seconds. Stir in a cup of broth and loosen up browned bits and transfer all to the slow cooker.

Stir in remaining 7 cups of broth and bay leaves to the slow cooker. Nestle the cooked chicken into the slow cooker.

Season the chicken breast with salt and pepper and wrap in a foil pouch. Lay the foil pouch on top of the soup. Cover and cook on low for 4-6 hours.

After 4-6 hours remove the foil packet and transfer to cutting board. Transfer the thighs to the cutting board. Let it cool to the touch and then shred into bite size pieces. Discard the skin and bones. Skim the fat off the surface of the soup and remove the bay leaves.

Cook the egg noodles in boiling salt water until tender. Stir in the noodles, chicken and peas. Let them heat through for approximately 5 minutes. Season with salt and pepper if needed and serve!

chocolate chip loaf

2011-11-14T04:59:00.000-08:00

This month of the secret recipe club I was assigned the blog Lavender and Lime Lavender and Lime is written by Tandy who is one cool, eco-conscience, fearless foodie in the kitchen. She is super adventurous and if my family would join me in a more adventurous meal I would have tried to tackle one of her many incredibly delicious dishes she features. Tandy tries to cook and buy local and organic which has been a goal for my family in 2011. Tandy is also very involved and recognized in the food blog community. I spent several hours reading through posts on her blog. She really inspired me to push my boundaries in the kitchen. I was planning on making her roasted vegetables but, then I saw she said her go to cake in one of her posts. Go to cake? I was intrigued and I needed to know about this go to cake. I understand why this is a go to cake for Tandy. Not only is it absolutely delicious but, it is versatile in term of add ins and how you bake/serve it. I made mine as a loaf and served it as part of a brunch. The next day I thought yum that cake would be awesome as a late afternoon snack with a cup of tea. Tea pot on and I go to grab a slice of cake and it is poof gone! My husband ate it for breakfast. Tandy's go to cake did not last 24 hours in this house. I know this will be requested and baked again in my kitchen.

Happy Monday and thank you Lavender and Lime and Secret Recipe Club for another fun month.

chocolate chip loaf

adapted: Lavender and Lime

125g butter (1 stick plus 1 tablespoon); room temperature

2 teaspoons vanilla bean paste

1 cup sugar

3 eggs

30g ground almond meal

35g self raising flour, sifted

100g cake flour, sifted

80g sour cream

1 cup chocolate chips

Preheat the oven to 325. Prepare a loaf pan by spraying with butter/flour baking spray.

Beat the butter, vanilla and sugar until light and fluffy ~5 minutes. Add 1 egg at a time, beating until just combined between additions. Stir in the almond meal and half of the sifted flour and half of the sour cream. Mix until combined. Stir in the balance of the flour and sour cream. Stir in the chips.

Pour the mixture into the loaf tin. Bake for ~60-75 minutes. The loaf should be golden and split on top. It took 75 minutes in my oven.

dobos torte

2011-11-09T15:13:00.000-08:00

The theme of supper club this month was your heritage. How fun is that? My dad's side of the family is Hungarian. Many of the recipes my grandmother was known for were Hungarian. My father recently passed along to me a Hungarian cookbook my grandmother got from church. This little book is such family treasure. I sat down and read it cover to cover using my laptop to google ingredients and recipes along the way. There were so many things I had never heard of so, I could not get a visual or flavor profile. I attempted a coffee cake from it for Carter's birthday. To say it was a lot of work is an understatement. Dessert was my contribution for this round of supper club. When googling Hungarian dessert the cake that most often comes back is the dobos torte. There was a recipe for it in my grandmother's book but, there were many ingredients that I was not sure on and it had measurements like a block, a good amount and well when you are making and tasting something for the first time (at least in my kitchen) you need more guidance. After making this cake I am questioning if any Hungarian cooking skills were passed down to me. I really love Hungarian food but, it is not easy to make.

Here is what I learned ...

When making this cake make sure you have an extra dozen eggs on hand. My first attempt at this cake was a flop. I put all of the batter in an 12x17 sheet pan and it did not cook evenly.

Soak your cake batter pan immediately. The yolk mixture turns to a spackle that is very hard to get off.

The caramel layer in my opinion did not add anything. I burnt the caramel which may have been the issue. When you burn caramel in your pot add hot water and bring to a boil and the hardened mess will loosen up.

Use good chocolate for the frosting as it is the flavor you will taste.

Google is rad. If you ever try to make this google the dobos torte and read a few recipes as it was challenging

This cake is really very very good. Not only is it beautiful looking but, it tastes really good. The layers are light and spongy and have a custard flavor. The frosting is not overly sweet there is a good cake to frosting ratio.

Loving supper club and all of my cool girlfriends who sit around the table with me on those nights. Cheers to our Irish, German, Hungarian and Russian meal.

dobos torte

source: smitten kitchen

Cake layers:
7 large eggs, separated
3 large egg yolks
1 pound (3 1/2 cups or 455 grams) confectioners’ sugar, plus extra for dusting racks
3/4 cup (94 grams or 3 1/3 ounces) all-purpose flour
1 tablespoon lemon juice

Frosting:
1/2 pound (8 ounces or 227 grams) semi-sweet chocolate, coarsely chopped
1/2 pound (2 sticks or 226 grams) unsalted butter, cut into chunks
1 teaspoon vanilla extract
3 large egg yolks
2 tablespoons confectioners’ sugar

Caramel layer (optional)
1/2 cup granulated sugar
1 tablespoon water

Prepare two 13x9 cake rimmed sheets. Please note you can use various cake pans depending on the shape and or amount of layers you want to achieve. Line the bottom of each with a sheet of fitted parchment paper, and coat with a butter-flour spray.

Preheat oven to 450°F and place a rack in the center of your oven. In the bowl of an electric mixer, beat 10 egg yolks for a few minutes at high speed, until pale and lemon-colored. Reduce speed and gradually add sugar, then increase the speed and beat the yolks and sugar until thick and glossy. Scrape bowl occasionally with rubber spatula. Reduce speed again and gradually add flour; increase speed mix for 5 minutes more, then mix in lemon juice. Scrape bowl again with a rubber spatula. In a separate bowl with cleaned beaters, beat the 7 egg whites with a whisk attachment until they hold stiff peaks. Stir a few heaping spoonfuls of the whites into the egg yolk mixture to loosen it, before folding in the rest of the whites in three additions. The batter will transform from a dry paste to a spreadable, foamy batter.

Spread your batter in prepared pans. Use a cup or a scale to evenly measure the batter between the two pans. Bake each pan for 5 minutes, or until golden with some dark brown spots. Thicker layers may take up to 2 additional minutes. When layer is baked, remove it from the oven and flip it out onto a cooling rack that has been dusted with a small amount of confectioners’ sugar. Carefully, gently remove parchment paper then flip cake back onto another lightly dusted cooling rack to finish cooling. It’s best to cool the layers right side up; the tops are the stickiest part. Repeat with remaining layers. Layers will cool very quickly. Trim edges of cake, if needed, to make even shapes or divide larger rectangular pans accordingly.

Melt chocolate until smooth. Set aside to cool to room temperature. In the bowl of an electric mixer, beat butter until soft and smooth, scraping frequently. Add vanilla and 3 egg yolks. Add sugar and cooled chocolate, beating until thoroughly mixed and scraping as needed.

Place four strips of parchment or waxed paper around the outer edges of your cake plate. Place first cake layer on plate and spread chocolate on top and to edges with an offset spatula. I used my tablespoon cookie scoop and used 2 scoops per layer. Repeat with remaining layers (or all layers except one, if you’d like to do a decorative caramel layer), stacking cake as evenly as possible. Once fully stacked and filled, you can trim the edges so that they’re even.

Spread chocolate on outside of cake in a thin coat, just to cover and adhere the crumbs to the cake. Place cake in fridge for 30 minutes (or freezer for 5 minutes) to set the chocolate. Spread chocolate more thickly and smoothly to make a final exterior coat of frosting. Remove paper strips.

Lightly grease a sheet of parchment paper. Place last cake layer on this sheet. Use a cookie cutter of your choice, cut desired decorative pieces and set aside. Combine the sugar and water in a small, heavy saucepan and swirl it until the sugar melts and begins to turn a pale amber color. Quickly and carefully, pour this (you’ll have a bit of extra) over the prepared cake layer and spread it evenly with an offset spatula. Leave in place, then cool completely. Arrange caramel pieces over cake. Chill cake until needed.

pumpkin granola

2011-11-07T13:37:00.000-08:00

What is a girl do do when she receives the cutest little sugar pie pumpkin in her CSA box? A pumpkin that was too small to roast for soup or pie? Obviously a pumpkin obsessed person like myself can't let a pumpkin go to waste. I roasted that little baby up and pulled up a recipe for granola that I pinned during the last secret recipe club.

I truly enjoy granola on my yogurt and sprinkled on my oats but, the calorie and fat content typically prevent me from buying it. I really enjoyed making it and being able to control the ingredients especially the amount of sweetener. The version I made is not overly sweet. It is sweet, salty, crunchy and very addicting. Not sure having a low calorie granola helps when you are putting a handful in your mouth every time you walk through the kitchen.

Pumpkin Granola
adapted: fat girl trapped in a skinny body

1/2 cup cooked, mashed pumpkin

1 1/2 cups old fashioned oats
1 cup rice cereal

1/2 cup fiber one
1/4 cup applesauce
1/4 cup maple syrup
1 tsp vanilla extract
1/2 tsp salt
2 teaspoons of pumpkin pie spice

1 tablespoon dark brown sugar
1/3 cup pepitas

Preheat oven to 400.

Slice pumpkin in half and scoop out seeds. Place cut side down on a baking sheet and roast for approximately 1 hour.

Once pumpkin is cool then scoop out flesh and puree using a food mill or immersion blender.

** You could sub canned pumpkin, sweet potatoes, butternut squash ...

Turn down the oven to 325 degrees.

Line a large baking sheet with a silpat mat.

Mix the pumpkin, applesauce, maple syrup, vanilla, salt, and pumpkin pie spice in a bowl. Mix the oats and cereals in another bowl. Dump the wet ingredients over the dry ingredients and mix until all of the dry ingredients are covered.

Dump and spread evenly onto the lined baking sheet. Bake for 15 minutes and give the granola a good mix around. Sprinkle the granola with the dark brown sugar and the pepitas on top of the granola. Bake for another 20 minutes.

Check to confirm that the edges are dark and the granola is crispy. I turned my oven off at this point and let the granola sit in the oven as it cools down. This resulted in really crunchy granola which in my opinion rocks.

pumpkin cornbread

2011-11-02T14:43:00.000-07:00

My pumpkin love fest week continues. I saw an image of pumpkin cornbread on pinterest and it was love at first site. Cornbread plus pumpkin are you kidding? What could be better? Why have I never had this before? I could not stop thinking about the tall pieces of golden bread. I knew what I was serving along side my pumpkin chili. The pumpkin flavor was not detectable in the chili but, the cornbread was a different story. The pumpkin, spices and molasses flavor really shine in this bread. I thought it was wonderful warm with butter and honey. This is a great spin on your traditional cornbread for the fall.

pumpkin cornbread

adapted: sweet pea's kitchen

1 cup flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 teaspoon pumpkin pie spice

1/2 cup brown sugar

1 cup cornmeal

2 eggs

1 cup pumpkin puree

1/4 cup canola oil

1 tablespoon molasses

Directions:

Preheat the oven to 400 degrees. Grease an 8×8″ cake pan.

In a medium bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, brown sugar, and cornmeal; set aside.

In a medium bowl beat the eggs with whisk, and then mix in the pumpkin, oil, and molasses.

Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing the top.

Bake 25-30 minutes or until toothpick inserted in the center comes out clean.

slow cooker pumpkin and bean chili

2011-10-31T13:55:00.000-07:00

Fall is my absolute favorite season. There are so many reasons to love fall. Was I the only one who got super excited about buying back to school supplies? There was nothing like a fresh notebook, new crayons and folders with hello kitty plastered all over them. New school supplies, back to school clothes, tennis season, colorful leaves, chilly nights, football games, hot apple cider and of course Halloween and Thanksgiving. I have always had a love hate with Halloween. My birthday is the day after so, when I was younger the celebrating part of my birthday always got lumped with a costume party. Now I love that my birthday can easily get lost in the shuffle of Halloween and I can pseudo celebrate with friends and family on Halloween. One thing that has remained true over the years is my absolute freakish love of all things pumpkin and candy corns. In honor of my birthday I am dedicating this week to all recipes pumpkin. My family doesn't love the pumpkin like I do but, it is my birthday and I will cook with pumpkin if I want to and they will eat because they won't want to see me cry on my birthday. That is just mean.

I have been anxious to try out some new recipes in my new slow cooker. Pumpkin chili seemed like a perfect fit. I was a little skeptical that the pumpkin flavor and the tomatoes would clash but, the pumpkin is subtle and really acts more as a thickener then a bold flavor. We all really enjoyed this chili and I know it will be on our tables for many fall seasons to come.

slow cooker pumpkin and bean chili

adapted: lynn's kitchen adventure

1 yellow onion, chopped
1 green bell pepper, chopped
1 lb of ground beef
salt and pepper
3 cloves of garlic, minced
2 tablespoons of chili powder
1/8 teaspoon cayenne pepper (optional)
1 teaspoon of oregano
1 1/2 teaspoon of cumin2 cups chicken broth
2 cans of black beans, drained and rinsed
1 can of kidney beans, drained and rinsed
1 can of pumpkin (15oz)
1 can of diced tomatoes (28oz)

Cook onion, green bell pepper and ground beef until onion is tender and the beef is done. Season with salt and pepper.

Add garlic and cook for 1 minute more. Add spices (chili powder - cumin) and mix thoroughly to release the flavors approximately one more minute.

Place meat, onion, garlic mixture into a slow cooker.

Add remaining ingredients.

Cook on low for 5-6 hours.

Top with sour cream and cheese. Serve and enjoy.

frosted halloween oreo brownies

2011-10-25T19:13:00.000-07:00

I have pretty much banned myself from Target. I end up buying so many little things that I don't need that end up adding up to quite a bit of money. I keep a running list of what I need and I try to go every other month. Every visit I tell myself not to go down the baking isle but, sure enough my cart steers itself in that direction every visit. This trip the baking isle was littered with Halloween seasonal items. I limited myself to three items and well one container of fall sprinkles but, sprinkles don't count because they are small. On this trip I got the Halloween oreos, cinnamon marshmallows and pumpkin spice kisses. I have just realized that Target is not good for my waist or wallet. Baking inspiration does not hit me daily like some bloggers/bakers. Ideas slowly come to me but, after a few weeks I have an idea for each of my goodies.

First up oreo brownies with an oreo frosting. I don't have a go to brownie recipe yet. I know we like a chocolaty, dense, chewy brownie that is just a bit under cooked. I cracked open my Joy of Cooking cookbook and used the brownie recipe from there. These were very rich but, very addicting. I kept slicing a tiny piece off on each visit to the kitchen. This coming from a person who used to not really like cookies and cream flavor, frosting or brownies. I chopped up my oreos into quarters and the cookies held up well but, adding more oroeos and keeping them whole would push these brownies into the down right sinful category.

frosted halloween oreo brownies

brownies: joy of cooking

frosting: sweetflours

brownies

4 ounces unsweetened chocolate

4 ounces (1 stick) unsalted butter
4 large eggs
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup all-purpose flour
10 halloween oreos; chopped

oreo frosting
4 ounces unsalted butter; room temperature
4 ounces cream cheese; room temperature
2 cups confectioners sugar
1 teaspoon vanilla
2 teaspoons milk
5 oreos; finely crushed

Preheat oven to 350 degrees.

Use a 9"x 13" pan for chewy brownies.

Melt the butter and chocolate in a double boiler over simmering water or in the microwave. Stir to blend, then let cool completely; if the mixture is too warm, the brownies will be heavy and dry.

Beat the eggs and sugar together until frothy. Add salt and vanilla.

Stir the chocolate and butter into the eggs and sugar by hand. When the chocolate is almost completely incorporated, add the flour. Add oreos when the flour is almost completely blended in. Pour into prepared pan and bake for 30 minutes. Cool completely.

Combine butter and cream cheese with an electric mixer. When combined turn mixer to low and fluffy add in the confectioners sugar. Mix throughly. Add in vanilla and milk until combined. Add in finely chopped oreos and mix until smooth, fluffy and incorporated.

Frosted cooled brownies and cut into squares.

compost cookies

2011-10-24T04:59:00.000-07:00

Several years ago I was standing in a long line at Anthropologie. The line was so long I had an opportunity to size up all the other people in line and people watch. There was this girl who kept buzzing around. She continued to stare at the girl in front of me and mill about. The girl in front of me did not notice but, I did and I thought it was weird. Finally this girl buzzing around approaches the girl and asks are you the author of some blog. The girl said yes and there were shrieks, jumps, arms flailing and more shrieks. The fan said I read your blog every day and I knew you were out in California and I can't believe I am meeting you. I did not really know about blogs at this time so, I figured this girl was straight up nuts.

Now I know a little about blogs and a little about the blog community. I am really having fun participating in the the secret recipe club.

Late Saturday evening I was called off the bench to help out the secret recipe club. A member of the group had health issues and they needed someone to fill in. I was on the fence not because I don't love the group but, because my husband was out for the night and the next day we had family plans. I was not sure when I would be able to make something, photograph it and write up a blog post but, then I saw what blog it was ... a fat girl trapped in a skinny body!!! I love this blog. I follow this blog. I already had half a dozen of her posts pinned to boards on pintrest. I could not pass this up. The author is Julia. I have a lot in common with Julia. She is a mother. I am a mother. She is a wife. I am a wife. She is a runner. I am a runner. She loves food. I love food. She believes in eating really well and then having small indulgences. That is totally my philosophy as well. OK now for the super weird part. She lives in Costa Mesa. I live in Costa Mesa. She actually has a post based on a local restaurant Banzai Bowls. I literally live a few blocks from that breakfast spot. This match up made me realize how small the blog world is.

I am kinda obsessed with Julia. I kinda fell like if I see her in line at Trader Joe's or Banzai Bowls I may act like that freaky girl in Anthropologie. She is somewhat of a local celebrity in my mind. Julia I promise I will try to act cool if I do run into you on the streets.

Of the 6 recipes I already had pinned I only had the ingredients on hand to make one. I am not at all disappointed. These cookies are amazing. They are chewy with a crisp edge. The sweet is balanced so well with the salty crunch of the pretzels and chips. Julia used pretzels and chips but, I tried to base my add ins on the flavors of a take 5 bar. Based on the success of these cookies I am so eager to try the others I have marked including those banzai bowls!

compost cookies

source: a fat girl trapped in a skinny body

1 1/2 sticks (3/4 cup) butter, room temperature

1/2 cup brown sugar

1 cup sugar

1 tbsp corn syrup

1 egg

1 1/2 tsp vanilla

1 3/4 cup flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp kosher salt

1 cup snack food (pretzels, potato chips and oats)

1 cup sweets (mini peanut butter cups, mini caramel bites)

Preheat oven to 350 degrees.

With a stand mixer, or hand mixer, beat the butter and sugars together for about 2 minutes. Add in the corn syrup, then egg, then vanilla.

In a separate bowl, sift the flour, baking soda, baking powder and salt. Add dry mix to the butter mix. Mix in the add-ins of your choice.

Using a cookie scoop, scoop cookie dough onto cookie sheets.

Bake for 12 minutes, until the edges are slightly browning.

roasted banana pudding

2011-10-20T11:51:00.000-07:00

The definition of a major full blown totally stinks bummer is your week long vacation to Punta Mita being canceled due to damn hurricane Jova. A KID FREE week of sun, cocktails, beach, SLEEP and laughter swept away by a hurricane. If that is not a bummer I really am not sure what is. What does a girl do when her vacation has been taken away? Dust herself off and tackle the long list of to dos that have been piling up before the holidays hit. Nope not this girl. This girl makes a big huge bowl of comforting roasted banana pudding to drown her sorrows in. There is just something so homey and delicious about pudding. Did eating this take away the vacation blues? Nope. Did it taste better then a poolside margarita? Nope. It did put a smile on my face as Carter and I both dug into the bowl from either side and talked about his trip to the pumpkin patch. A day I would have missed had I been in glorious amazing Mexico.

roasted banana pudding

source: cooking light

5 ripe unpeeled medium bananas (about 2 pounds)

2 cups 2% reduced-fat milk

2/3 cup sugar, divided

2 tablespoons cornstarch

1/4 teaspoon salt

2 large eggs

1 tablespoon butter

2 teaspoons vanilla extract

1 (12-ounce) container frozen fat-free whipped topping, thawed and divided

45 reduced fat vanilla wafers, divided

Preheat oven to 350°.

Place bananas on a jelly-roll pan covered with parchment paper. Bake at 350° for 20 minutes. Remove 3 bananas; cool completely. Peel and cut into 1/2-inch-thick slices. Bake the remaining 2 bananas at 350° for an additional 20 minutes. Carefully peel and place the 2 bananas in a small bowl, and mash with a fork until smooth.

Combine milk and 1/3 cup sugar in a saucepan over medium-high heat. Bring to a simmer (do not boil).

Combine remaining 1/3 cup sugar, cornstarch, salt, and eggs in a medium bowl; stir well with a whisk. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat. Add mashed bananas, butter, and vanilla, stirring until butter melts. Place pan in a large ice-filled bowl for 15 minutes or until mixture comes to room temperature, stirring occasionally. Fold half of whipped topping into pudding.

Spread 1 cup custard evenly over the bottom of an trifle bowl. Top with 20 vanilla wafers and half of the banana slices. Spoon half of remaining custard over banana. Repeat procedure with 20 wafers, banana slices, and custard. Spread remaining half of whipped topping evenly over top. Crush remaining 5 wafers; sprinkle over top. Refrigerate for at least 1 hour.

baked pumpkin oatmeal

2011-10-17T05:00:00.000-07:00

This month of the secret recipe club I was assigned the blog adventures in all things food. Adventures in all things food is written by Owen's mom. She is a stay at home mom who explores food from the garden, to the kitchen and then on to the table for her family. Her blog name really captures her journey well. You will find recipes ranging from homemade ricotta, raviolis to pitas and tortillas. These are items I know would taste so much better homemade but, I am scared to take the leap. I think I would need a few hours in the kitchen without a child at my feet saying "up mommy up"? I was not brave enough to tackle one of her more complex recipes but, I am a lover of oatmeal and when I saw her baked oatmeal I knew I need to make it. I make oatmeal in some form every day for breakfast but, I never bake it. Boy was I missing out. Baked oatmeal is the BOM. I am obsessed. I mean seriously obsessed. A piece in the afternoon is the perfect snack and the kids enjoy it too. I changed up the recipe from apple cinnamon to pumpkin banana and if I had seen her recipe for homemade pumpkin puree before I made this I would have tried my hand at that as well. If you like oatmeal do not wait any longer to make a baked version. It is so yummy!

Happy Monday and thank you adventures in all things food and Secret Recipe Club for a fun month.

baked pumpkin oatmeal

adapted: adventures in all things food

2 cups old fashioned oats

1/4 cup light brown sugar

1 1/2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1/4 teaspoon salt

2 cups skim milk

1/2 cup pumpkin puree

1 tablespoon melted butter

2 eggs

1 teaspoon vanilla

2 bananas

Optional Toppings:

brown sugar

chopped pecans

milk

Preheat oven to 350. Spray 8x8ish pan with non-stick spray and set aside.

In a large bowl, combine oats, brown sugar, pumpkin, baking powder and salt. In a medium bowl, whisk together milk, pumpkin, butter, eggs and vanilla.

Pour wet ingredients over dry ingredients and stir until combined.

Slice bananas and place in bottom of the sprayed pan. Pour oatmeal mixture over bananas.

Bake for 20 minutes or until oatmeal is set. Remove from oven and serve warm. Add additional toppings to baked oatmeal, if desired.

peanut butter cup ice cream cake

2011-10-12T21:03:00.000-07:00

Five. I had no idea what new changes five was going to bring to my sweet boy. He has an opinion now. No longer does he want to let mom decide what is best for him. He wants to assert his own opinion. He will listen to mom and then choose pretty much the exact opposite of what mom was suggesting. This new opinion first popped up while we were discussing Halloween costumes. We flipped through one of the 50 Halloween catalogs we got in the mail. I was suggesting all sorts of cool costumes but, he kept coming back to wolf. OK wolf I can work with that. I earmarked the wolf in a catalog and my mind was spinning. I had sister in a little red riding hood outfit and brother in a cute furry wolf. This was going to be so cute. I showed Carter this wolf before placing the order and he shrieked "no mom not that wolf I want to be the blood wolf". Ummm I am sorry a what? He quickly flips past the cute wolf to this ugly disgusting werewolf with blood dripping off the fangs. I explain that he can not wear this to school for the parade. Does not phase him. He wants the blood wolf. We now have a blood wolf costume. What happened to my cute spider, my friendly bat or the lovable alligator? How did we go from cute spider to blood wolf in a year? It breaks my heart. As I was still trying to put the pieces of my heart back together and bake his traditional snickerdoodle cake he tells me that he no longer wants a snickerdoodle cake he wants an ice cream cake. We do snickerdoodle for his birthday not ice cream. I go into trying to sway mode and I get no where. He wants a chocolate ice cream cake with peanut butter cup ice cream. Ice cream cake I can deal with. I don't like change but, ice cream cake (this good) I can deal with. Blood wolf I can not deal with. I have a feeling I am going to lose a lot of blood wolf battles this year.

peanut butter cup ice cream cake

adapted/inspired: betty crocker

cake:

1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla

Heat oven to 350ºF.

Grease bottom and side of 9" springform pan. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.

marshmallow creme hot fudge sauce

source: bon appetit

6 ounces semisweet chocolate, chopped
1/2 teaspoon unsweetened cocoa powder
1/4 teaspoon instant espresso or coffee
1/2 cup plus 1 tablespoons heavy cream
2 tablespoons marshmallow creme

Combine chocolate, cocoa powder, and espresso in a large metal bowl. Bring cream just to a simmer in a small saucepan over medium heat; pour over chocolate mixture. Let sit for 30 seconds, then whisk until smooth and glossy. Fold marshmallow creme into chocolate. Let cool, cover, and chill.

Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm.

* Save a small portion (~1/4 cup)

peanut butter cup ice cream

source: sweet flours

3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla bean paste
2 cups chopped peanut butter cups

Whisk together first sugar - salt in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

Beat egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk mixture. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour stirring occasionally.
Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.

Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. While ice cream is churning cut peanut butter cups into bite size pieces. Before transferring ice cream to an airtight container for further freezing, fold in peanut butter pieces.

Spread soft ice cream over cake. Freeze about 4 hours or until ice cream is firm.

marshmallow whipped cream

source: sweet flours

1 cup cool whip; thawed

1/2 cup marshmallow fluff

Combine cool whip and marshmallow fluff. Spread on top of ice cream.

Drizzle with extra fudge sauce and garnish with mini peanut butter cups.

caramel popcorn pretzel bars

2011-10-06T00:01:00.000-07:00

Making these bars may have been one of my worst decisions.

Let me set the scene. I am going away next week. It will be tropical, there will be water and there will be bathing suit wearing. While all of my friends that are going are watching what they eat, hitting the gym a little more, and doing juice cleanses I am sitting on my couch catching up on Top Chef Just Desserts and eating these bars. Sweet, salty and crunchy ... are you kidding me? Juice cleanse or caramel goodness? I like a green juice but, not all day for 3 days. Wait maybe I am the super smart one and made one of my best decisions. I guess the bathing suit will be the judge next week.

caramel popcorn pretzel bars

source: everyday food

non-stick cooking spray

1 large plain microwave popcorn bag
4 ounces small salted pretzels
1 cups sugar
1/4 cup water
1/4 teaspoon kosher salt
1/3 cups heavy cream
1 cups mini marshmallows

Spray a 8" x 8" baking dish, a large mixing bowl and a spatula with non-stick cooking spray; set aside.

Pop the popcorn. While the popcorn pops coarse chop or crush the pretzels. Add the pretzels to the bowl with the popcorn.

Combine the sugar, water & salt in a saucepan. Heat the mixture over medium-high heat until it begins to boil. Simmer, undisturbed, for 8-12 minutes, or until the mixture turns golden brown. Remove the pan from the heat & slowly stir in the cream. The mixture will bubble up quite a bit, so add it slowly! Add the marshmallows & stir until they have completely melted.

Pour the caramel over the popcorn & pretzels. Using the spatula, toss immediately to combine & scrape out into the baking dish. Use the sprayed spatula to press down the mixture to achieve a smooth surface. Let the bars cool for 10 minutes. Use a serrated knife to cut 24- 2" squares.

baked macaroni and cheese

2011-10-04T18:08:00.000-07:00

There is the blue box that you will find in most pantries of homes with kids. You don't find it in this home. I have never liked macaroni and cheese. The powdered cheese just freaked me out as a child and I never got over it. Some moms made it runny and others made it clumpy and chunky and then there were the moms that added things like peas and bacon in it. I wanted none of it. It still makes me cringe. I don't make it for my kids. I made it once and Brad put ketchup on his and that just took me to a new gross out level. This is probably going to result in some life long damage to my kids but, I will deal with that in counseling 10 years from now. Because I never liked the boxed stuff I kinda shunned the homemade gourmet versions as well. At Carter's party I thought I would made a homemade version for the kids. I tore this out of People magazine and I have been watching Alton on the Best Thing I Ever Ate. I am always pleased with his choices so, I was hoping his mac and cheese would be a winner. I like the quirky, brainy, foodie guys. The kids were not a fan. They like the blue box. The adults really liked it. I don't have much to compare it to but, I like that it was not overly cheesy and that you could taste the pasta, creamy cheese and the panko crunch on top was a nice finish. I would definitely make this again even if the kids revolt. More for me. I have a lot of catching up to do on my mac and cheese consumption.

baked macaroni and cheese

source: alton brown

1/2 pound elbow macaroni

3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

peanut butter dip and pumpkin dip

2011-09-28T20:15:00.000-07:00

There are a lot of recipes out there for fruit dip but, most of them have a ton of sugar, cool whip, fluff and other junk (aka the really good stuff). They all sounded really good but, I wanted to keep the appetizer plate for Carter's party a little more on the healthy side. He loves peanut butter and apples so, I thought a yogurt based dip with honey and peanut butter would still seem sweet and fun with out loading the kids up with sugar before dinner. The dinner they did not eat so, why did I even try? I had 3 oz of greek yogurt left, cream cheese left and some pumpkin in the refrigerator so, I decided to play around and make a pumpkin dip as well. Either dip would be great to have in the refrigerator for a fun fall snack with cut up fruit.

peanut butter yogurt dip

4 oz honey flavored greek yogurt
2 tablespoons honey
2 tablespoons of peanut butter
2 tablespoons powdered sugar
2 oz 1/3 fat cream cheese, softened

Place all ingredients in a food processor and blend until smooth. Cover and chill 30 minutes.
pumpkin yogurt dip

3 oz honey flavored greek yogurt
3 oz 1/3 fat cream cheese, softened
1/4 cup packed brown sugar
1/2 cup canned pumpkin
2 tablespoons maple syrup
1 teaspoon pumpkin pie spice
Place all ingredients in a food processor and blend until smooth. Cover and chill 30 minutes.

Serve with apple slices, apple chips, and graham crackers.

caramel apple cupcake

2011-09-26T20:06:00.000-07:00

Five year old boys. If they are anything like my son they like Star Wars, skeletons, Perry the platypus, spiders, soccer balls, and dirt. So when you tell your son that is turning five that he is having an apple themed party you can only imagine how happy he becomes. He is bursting with excitement, counting down the days, tasting different apple varieties and of course totally bragging to his friends about the apple party. In my dreams. Instead he stares at you with a total look of puzzlement and disbelief and proclaims for the millionth time that he wants a pump it up party again. He is starting to grasp the concept that I am here to totally ruin his life. I wanted to do caramel apples and have a smaller get together for Carter's birthday so being CEO of this household I made the big decision and set the wheels in motion and I did not let the little people like the birthday boy slow me down. It actually ended up being really fun. We bobbed for apples, did an apple shaped balloon pop, decorated caramel apples and ate apple fall fare. The kids had fun. Our house was destroyed. The kids did not like the food as much as the adults.

I made these cupcakes into mini cupcakes. They are moist and have a slight hint of apple behind all of the spiciness. The center is filled with dulce de leche and then topped with a vanilla cream cheese frosting. I still really like cupcakes. Maybe cupcakes are as lame as an apple party for a five year old but, I am going to say I am still a fan. I have been making mini cupcakes lately because you don't need a massive cupcake every night but, there is nothing wrong with indulging in a mini. All the fun and flavors packed into a mini package. They taste great and well they are just so cute.

caramel apple cupcake

with dulce de leche core and vanilla cream cheese frosting

cupcake adapted: martha stewart

2 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon fresh nutmeg
1/8 teaspoon ground cloves
2 sticks butter at room temperature
1 cup sugar
1/2 cups brown sugar
4 large eggs
1 1/2 cups unsweetened applesauce

1 can dulce de leche

Vanilla Cream Cheese Frosting (see below)

Preheat oven to 350 degrees. Line two standard muffin tins with paper liners; set aside.

Whisk together flour through cloves in a medium bowl; set aside.

Cream butter and sugars on medium-high speed in the bowl of a mixer fitted with the paddle until pale and fluffy, about 5 minutes. Mix in eggs. Mix in applesauce.

Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.

Fill lined cups halfway with batter; bake until tops are springy to the touch, 18 to 20 minutes (15-18 for minis). Remove from tins; let cool on a wire rack. When completely cool, remove a core from center of cupcake and fill with dulce de leche.

Frost cupcakes.

Vanilla Cream Cheese Frosting

12 ounces cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

2 teaspoons vanilla extract

4 cups powdered sugar

Using electric mixer, beat cream cheese, butter and vanilla extract in large bowl until smooth. Add powdered sugar 1 cup at a time, beating until smooth after each addition.

caramel kit kat cookie

2011-09-21T20:26:00.000-07:00

Halloween is coming. We still have Easter candy ... no lie. I am going to use up all of the Easter candy before the Halloween candy arrives. I could just throw it out but, it is still good and I like to prepare my body for the October sugar rush and calorie fest. It is really just the only nice thing to do. I don't want to shock my system. I have not looked at the Easter candy in awhile. In my head I had a ton of twix bars left. I was all set out to add 2 sticks of butter and 2 cups of sugar to the lonely twix bars and make twix gooey butter cake. I like butter. When I got Carter seated at the table to unwrap the candy I realized I did not have twix bars I had kit kat bars and I did not have more then 1 cup chopped. I had my mind set on twix. I wanted the caramel, cookie and milk chocolate. Instead of running to the store I made do with the kit kats while explaining to Carter sometimes really good things can be discovered from mistakes. Inside I was thinking these cookies are going to suck. Well we were both pleasantly surprised. The cookies were so good. They are a bit crispy on the edges but, so soft and chewy on the inside from the caramel bits. Now I have another cookie recipe for all those lonely Halloween kit kat bars.

caramel kit kat cookie

source: sweet flours

2 cups flour
½ teaspoon baking soda
½ teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled until warm
1 cup packed light brown sugar
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 cup chopped kit kat bars

1 cup caramel bits

1 cup milk chocolate chunks

Preheat oven 325°.

In the bowl of an electric mixer, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients to the sugar mixture and beat at low-speed just until combined. Gently stir in the kit kat chunks, caramel bits and chips. Scoop dough onto silpat lined baking sheet and bake 15-18 minutes. Let cookies cool on sheet as caramel may have oozed out a bit (yum).

cinnamon and sugar doughnut muffins

2011-09-19T04:59:00.000-07:00

This month of the secret recipe club I was assigned the blog Shugary Sweets. Aimee is the author of Shugary Sweets and I immediately felt like I connected with her from her bio and recipes. She is a mother of four, married to her best friend and loves to make family friendly fare. Her blog sucked me in the day I was given the url and I have since followed it every day. It is that good. I honestly could not decide what to make because there were so many recipes I now have marked. When I thought I had decided she would throw things out there like pumpkin scones and pumpkin cupcakes with maple frosting. You should truly go check out this blog if you like cooking and baking family friendly food. She has everything from snacks, to meals, to treats, to sinful over the top delights. Thank you Aimee for letting me bake from your blog.

Aimee has a recipe for cinnamon breakfast muffins on her blog. We do at least one big family breakfast on the weekends and I knew that these would be the perfect sweet treat to accompany the eggs and bacon. Brad got home from surfing and said the house smelled insanely good. When he took a bite he said the smell did not lie these were bananas. Well he didn't say bananas but, I wish he would say things like that some time. Aimee said they freeze well and I planned on freezing half but, no luck all 20 were gone in 24 hours. These are so delicious, simple and the kids helped which always makes my time in the kitchen more fun.

Happy Monday and thank you Shugary Sweets and Secret Recipe Club for a fun month.

cinnamon and sugar doughnut muffins

adapted: shugary sweets

1 1/2 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/2 cup sugar

1/3 cup shortening

1 eggs

1/2 cup whole milk

1 cup sugar

3 teaspoons cinnamon

1 stick butter, melted

Mix 1/2 cup sugar with shortening until well blended. Add egg.

In separate bowl, mix flour, baking powder, salt, 1/4 teaspoon cinnamon and nutmeg. Add flour mixture alternately with milk to the creamed mixture. Beat well after each addition.

Lightly grease mini muffins tin. Fill muffin cups 2/3 full. Bake in a 350 degree oven for 15-18 minutes. Remove from oven and let cool to the touch.

Melt remaining stick of butter. In separate bowl, mix remaining sugar with cinnamon. Roll baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

apple rice krispy treats

2011-09-15T19:58:00.000-07:00

Memo:
I am going to be THAT mom this year. The mom I wished I was last year but, I was too busy working to be that mom. I am going to do super fun things with my kids. I am going to be full of energy, amazing ideas and lots of awesomeness. We will be crafting, baking, exploring, learning, solving world hunger,speaking another language, helping others, and all that jazz. Totally the basic stuff moms should be doing with a 4 year old and a 2 year old. No biggie. I wanted to start the school year showing Carter how great I was by letting him bring a non-organic, sugary, red dye filled, candy studded treat for snack. We made these together and basically rocked the week 1 back to school snack. He loved them and we had a great time making these together. See I am that mom and I am totally awesome. Well at least for the first week of school.

apple rice krispy treats

6 cups rice krispy cereal
1 bag of mini marshmallows
4 tablespoons of butter
1 package red jello (strawberry or cherry)
red food coloring
small tootsie rolls
green gummy candy

Melt butter and marshmallows. When melted add jello and mix thoroughly. You can add red food coloring at this point if it is not the desired shade of red. Turn off heat and add the rice krispy cereal. Coat the rice krispies in the marshmallow mixture. Using a cupcake scoop take a scoop of the mixture and form a ball with hands. Set ball on a silpat lined baking sheet. Continue scooping balls. The mixture should make approximately 2 dozen. When the balls have set for a few minutes take your thumb and make an indentation in the top and fit a tootsie roll in the depression. Cut green gummies into leaf shape and press against the tootsie roll.

southwestern cobb salad

2011-09-15T00:01:00.000-07:00

There really is no reason for a recipe when it comes to a salad. I have to document the salads that pass standards at my dinner table or I will forget the combination of vegetables that my husband allowed to pass his lips. I may have cracked the husband salad code. If it has lots of tasty hearty toppings (read bacon, avocado and cheese) and each bite is filled with various flavors it works. The salad has to have enough heft to it that it does not require him to make a sandwich 20 minutes after I finish the dishes. Wait why isn't he doing the dishes? Oh yeah he is bathing the kids. I like to give him a hard time but, I actually prefer him to stay out of my kitchen.

This is an easy week night meal that you can have on the table in less then 30 minutes. The dressing is light and spicy with a hint of sweet. Even though it has lots of yummy topping it is actually light so, it keeps the health conscious happy as well.

southwestern cobb salad

adapted: cooking light

Vinaigrette:
3 tablespoons white wine vinegar
1 teaspoon honey
3/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
2 tablespoons canola oil

Salad:
3 slices turkey bacon
cooking spray
8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces
1/4 teaspoon salt
fresh ground pepper
8 cups torn romaine lettuce
1/2 cup refrigerated fresh pico de gallo
1/2 cup diced avocado
1/2 cup (2 ounces) crumbled queso fresco
1/2 cup corn (~1 ear)
1 (15-ounce) can low-sodium black beans, rinsed and drained

Preparation

To prepare vinaigrette, combine first 6 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk; set aside.

To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Wipe pan clean with paper towels. Increase heat to medium-high. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; sauté 4 minutes or until done.

Place lettuce in salad bowl. Start adding toppings in lines side by side. Drizzle vinaigrette and toss.

spice cake with maple frosting

2011-09-13T14:07:00.000-07:00

My alarm went off at 5:00 this morning. I dragged myself out of bed in the pitch black. Quietly making my way into the bathroom not to disturb the house. Teeth brushed, hair in pony tail, gym clothes on and as I tip toe out of the room I hear from deep under the covers ... "Happy Anniversary I love you". Even at 5:00am it is the first thing on his mind and that is why I made this spice cake with lots of love. Eight years ago today we got married and cut into a spice cake. We have had a lot of spice in our lives over the past eight years and I feel as if this anniversary symbolizes the start of the next chapter of our marriage and family life. We have lots of exciting and scary changes coming up this year but, I know that together we will weather all the change and come out for the better on the other side. Tonight we are going out to a nice dinner to celebrate the past 8 years and the many more to come.

The great thing about spice cake is there are so many variations and I have not found one I do not like. My love of spice cake started with the spice cake from the Betty Crocker box and has progressed to layer cakes from scratch. That alone shows how much I have grown over the past eight years. At the start of our marriage making a cake from a box would have been totally homemade in my mind. Last year I made this beautiful spice cake but, with the trip to Mexico in October and dinner out tonight I opted for a lighter version from Cooking Light. The cake doesn't have as much rise as I would like but, the cake is moist and perfectly spiced. The frosting tastes like the glaze on a maple bar (yum)! It is very sweet which balances with the warm spiciness of the cake. You have to work fast with the frosting as it sets up quickly. You can always add a tablespoon of water or cream at a time to loosen the frosting up. It does not seem like a lot of frosting but, as I said it is very sweet and a little goes a long way.

spice cake with maple frosting

adapted: cooking light

Cake:
Bakers Joy Spray
9 ounces all-purpose flour (about 2 cups)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground cloves
1 cup packed brown sugar
1/2 cup butter, softened
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

Frosting:
1/2 cup packed brown sugar
1/4 cup heavy whipping cream (plus additional tablespoons for thinning)
1/4 cup maple syrup
1 tablespoon butter
Dash of salt
2 cups powdered sugar
1/2 teaspoon vanilla extract

* 2 tablespoons chopped pecans, toasted (optional decoration)

Preparation

Preheat oven to 350°.

To prepare cake, coat 2 (8-inch) round metal cake pans with bakers joy spray. Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine 9 ounces flour, baking soda, and next 4 ingredients (through cloves), stirring well with a whisk.

Place 1 cup brown sugar and 1/2 cup butter in a large mixing bowl; beat with a mixer at medium-high speed until light and fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture and beating just until combined. Divide batter evenly between prepared pans.

Bake at 350° for 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on wire racks. Invert cake layers onto racks; cool completely.

To prepare frosting, place 1/2 cup brown sugar, heavy whipping cream, maple syrup, 1 tablespoon butter, and dash of salt in a heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook 3 minutes, without stirring. Scrape brown sugar mixture into a bowl. Add powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla. Add a tablespoon or water or cream one at a time to thin frosting if needed.

Place 1 cake layer on a plate. Spread about 3/4 cup frosting evenly over 1 layer; top with second layer. Spread remaining frosting over sides and top of cake; sprinkle with 2 tablespoons pecans. Let the cake stand until frosting sets.

frosted zucchini spice cake cookies

2011-09-08T13:35:00.000-07:00

I am a goal setter. I don't like to fail. Give me a goal and I will do everything I can to achieve that goal. Since my entire family dislikes 90 percent ofa ll fresh fruits and vegetables I have placed a CSA box challenge upon myself.

The goal consists of this:

1.) No fruit or veggie left behind. Everything must be finished.

2.) One new fruit or vegetable preparation each cycle.

3.) Get the family to at least eat or taste one item in the box.

Things were going really good this cycle. Number 2 and 3 were checked off early on. I checked the refrigerator Tuesday night to see what we had left. There it was just one lone zucchini. The zuke was taunting me. I knew I could easily saute it and serve with the crab cakes that night but, no I could not make it easy on myself. You give me one zucchini and I spit on the traditional saute. I spend (aka waste) an hour of my life googling zucchini recipes. There are so many uses for zucchinis and after seeing that I was actually sad I only had one zuke left. I did not have a lot of needed ingredients on hand so, I went rouge. I made up my own cookie because it is after labor day and I really wanted to start using pumpkin pie spice. White pants gone and pumpkin pie spice in. May be a good thing with my love of fall baking that white pants are away.

These cookies are more like cakey (is that a word) then cookie. They are soft and moist but, much more cake then cookie. The zucchini balances well with the spices and then the thin layer of spicy frosting is just yum. I had a back up desert for the kids because as I said they hate vegetables. I put some green sprinkles on top to disguise the green flecks in the cookies. Guess what ... It worked. The kids loved these. Carter asked what kind of cookie it was. I certainly could not tell him zucchini so, I turned the tables. What kinda of cookie do you think it is? He pondered and said "a yum yum cookie". Done. Yum yum it is. Bring on the pumpkin, bring on the spice, the caramel, and the apples fall baking is on.

frosted zucchini spice cake cookies

source: sweetflours

1 eggs
1/2 cup sugar
1/2 cup brown sugar

1/2 cup vegetable oil (*could sub 1/2 unsweetened applesauce)
1 cup grated zucchini (~1 medium)
1 1/2 tsp vanilla
1/2 tsp baking soda
1/4 tsp baking powder
3/4 tsp pumpkin pie spice
1/2 tsp salt
2 cup flour

Frosting
2 oz cream cheese, room temperature
2 Tbsp butter, room temperature
1/2 tsp vanilla extract
1 cup powdered sugar

1/4 tsp pumpkin pie spice

Preheat oven to 350 degrees.

Grate zucchini. Take a paper towel and blot the grated zucchini to remove some moisture.

Whisk egg until light and fluffy. Add oil, sugars, zucchini and vanilla. Mix well.

Make a well in the center of mixed dough. Add flour, baking soda, baking powder, pumpkin pie spice and salt. Mix well.

Drop onto baking sheet lined with silpat. Bake for12 minutes or until edges start to turn golden brown. Cool completely.

For the frosting cream butter and cream cheese. Add vanilla. Mix in powdered sugar until the right consistency. Add pumpkin pie spice. Frost cookies.

mini chocolate chip cookie dough cupcakes

2011-09-06T13:32:00.000-07:00

Do you ever get envy? Food envy? Envy when you are at a restaurant that after you read and reread the menu you end up ordering something that does not look nearly as good as the meal sitting across the table? Not only does it not look as good it does not taste as good. You sit there and eat your blah looking meal while your friends raves about her dish. Not even sharing a bite and now you are wasting calories on this crappy meal.

When you read food blogs you start to notice a breakout dessert. Everyone is baking it, raving about it and claiming it is mind blowing. The pictures of said break out treat are gorgeous and literally make you want to lick your monitor. These chocolate chip cookie dough cupcakes made the rounds months ago. While everyone was making these I was making other cupcakes but, they never looked as good as these. I was envious of those cupcakes but, I never had the time to make all of the components. I had some naked cookie dough truffles in the freezer so, I knew with one piece made I could finally make these. The image that has danced in my head for months would finally come to fruition. I made these as mini cupcakes which I think worked as they are over the top sweet. The cookie dough is a nice little surprise when you bite in but, I honestly liked the unstuffed cupcakes better. See look at me making it easier for you to make a version of these. Don't have envy just go make these ... today.

mini chocolate chip cookie dough cupcakes

adapted: annie eats

cupcakes (24 mini or 12 large):

1 1/2 sticks unsalted butter, at room temperature
3/4 cups light brown sugar, packed
2 large eggs
1 1/3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda

1/8 tsp. salt
1/2 cup milk

1 tsp. vanilla extract
1/2 cup mini chocolate chips

filling:

naked cookie dough truffle

frosting:
1 1/2 sticks unsalted butter, at room temperature
1/3 cup + 2 tablespoons light brown sugar, packed
1 3/4 cups confectioners’ sugar
1/2 cup all-purpose flour
1/4 tsp. salt
1 1/2 tbsp. milk
1 1/4 tsp. vanilla extract

decoration:
mini chocolate chip cookies
mini chocolate chips

To make the cupcakes, preheat the oven to 350° F. Line mini muffin pan with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners. Bake for 16-18 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

banana zucchini and flaxseed muffins

2011-09-01T11:18:00.000-07:00

I keep hearing people talk about all the zucchini they have. Their garden is either bursting with zucchini or their neighbor just dropped off a large zucchini which apparently is like 10 pounds because they can make like 10 different things with it. I don't have a garden and if any neighbors have gardens bursting with zucchini help a girlfriend out and drop a squash off. I do belong to CSA and I did get 5 average size zucchinis but, I would not say I was overwhelmed with zucchinis right now. I can't decide if I am jealous of the people with ridiculous amounts of zucchini or annoyed. Either way I was happy to get my five. I used one average sized zucchini for these muffins. I had to do a fine shred to hide the beautiful green strands which should show in the muffins. The disguise worked. Both kids and husband devoured these. I was planning on freezing some for when the zucchini season was over and people stopped dropping them off on my doorstep but, they were finished in two days. Sounds like great news for a mom who has two kids that don't eat vegetables let alone food at all. It is good. What is not good is what the flax does to a little body. Lets just say the kids are definitely regular. And on that note ... enjoy!

banana zucchini flaxseed muffins
source: everyday food

1 3/4 cups all-purpose flour (spooned and leveled)
1/2 cup ground flaxseed
1 cup lightly packed light-brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 teaspoon ground cinnamon
1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
1/3 cup mashed ripe banana (from 1 large banana)
3/4 cup whole milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees.

Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).

Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.

salt river bars

2011-08-30T23:59:00.000-07:00

Do any of you remember these christmas "crack"er candy? My butt and thighs still remember them. I may have mentioned that they are so simple and so sinful and so stinking addictive. Well guess what? If those are crack then these babies are crack on steroids. I don't know what that means but, these have all the ingredients in the crack but, then you add peanut butter chips and layers. I don't know any instance that peanut butter and layers have made a treat worse.

I brought these to a progressive dinner party this weekend. They were at the last stop. I think there was only one piece left at the end of the night. My friends are funny. I think I have funny friends. Mind you this was the last stop of the night (aka very inebriated) but, these elicited comments such as ...

"How did you get the air in those?"

"Can I drop off a gift card to Ralph's off on your doorstop tomorrow in exchange for these?"

"Don't tell my wife I am having another one."

I find it funny how sometimes the easiest recipes generate the biggest reaction. If you have a potluck, party or any other get together if you bring these you will be a hero. Possibly even hoisted up in a chair and carried around the room. I am just say-in!

salt river bars

adapted: bakergirl

45 club crackers
1 cup (2 sticks) unsalted butter
1 cup brown sugar, lightly packed
1 cup peanut butter chips
3/4 cups semisweet chocolate chips

3/4 cups milk chocolate chips

1 tsp oil
coarse sea salt

Line an 8x8-inch pan with foil, allowing the edges to hang over the side, and lightly spray with non-stick cooking spray.

Place 15 crackers in the bottom of the pan (3x5) To make three layers, divide the peanut butter chips into thirds and sprinkle 1/3 over the crackers.

Melt butter and brown sugar in a pan over medium heat, stirring constantly, until bubbly and smooth and a creamy caramel color, about 4 minutes. Pour 1/3 of the caramel over the peanut butter chips and crackers, then add another layer of crackers, peanut butter chips, and caramel, then repeat again for a third layer.

Melt the chips and oil. Stir every 30 seconds until smooth. Pour over the crackers, spreading evenly with a small offset spatula.

flourless peanut butter and chocolate chip cookies

2011-08-29T19:56:00.000-07:00

My nutritionist told me I should reduce the amount of gluten I eat. There are a few claims I want to make ....

1. These cookies are gluten free. I think they are but, I am not entirely sure. I am not stamping the package with that claim but, I think they may be.

2. I made these cookies because I thought they were gluten free and my nutritionist may be more pleased with my choice of dessert if it was gluten free.

I wish those claims were true but, the truth is I made these because I had never made a flourless cookie and I was curious. I love peanut butter cookies. I love really big, really soft criss crossed impressed peanut butter cookies. These cookies are not those. They are not a sturdy cookie. They have a very crumbly texture but, it is good because you can taste the intense peanut flavor. These could not be easier to make. Measure, dump, mix, bake, cool and eat. Grab your kids and let them make these today. Have fun in the kitchen with the kids making an easy yummy cookie that may be gluten free. Just don't throw them in your diaper bag and go to the park because they will end up in tiny pieces and there will be a kid at the park that is allergic to peanuts or a mom who gives you a stink eye when you pull a cookie out of your diaper bag.

flourless peanut butter and chocolate chip cookies

source: southern living

1 cup creamy peanut butter
3/4 cup sugar
1 large egg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini chocolate chips

Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended. Stir in mini chips.

Scoop dough and place 2 inches apart onto silpat lined baking sheets.

Bake for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.

strawberries and cream bars

2011-08-26T13:22:00.000-07:00

I must be a glutton for punishment. After I explained the fig ice cream revolt which took place in my home and left me with over a pint of fig ice cream to consume on my own I go ahead and take fresh strawberries and turn them into these babies. After a weekend of really bad food choices I thought a fresh light dessert would be perfect for this week. All eyes gleamed with excitement when I set these bars down on the table after dinner. Kids quickly blew through the cream topping. Once they hit the strawberry portion sweet faces turned evil and then disgust spread across them. No fluffy sweet cream topping was going to fool them into a bite of strawberry puree. No way. Luckily I had a few red vines stashed away that I could calm them down with. The only fruit lover in this house thought they were refreshing and light on a hot summer night. I am not sure if my thighs, butt and kids are going to forgive me. Message is loud and clear ... no fruity desserts. This is going to have to be my mantra. If they don't like pumpkin then we may come to blows because I am not missing out on my absolute favorite fall flavor.

strawberries and cream bars

source: everyday food

2 pounds of strawberries, hulled and halved. (6 cups)
1 1/2 cups sugar
coarse salt
7 large egg whites
2/3 cup cold heavy cream
1 teaspoon vanilla

In a blender, combine strawberries, 3/4 cup sugar, and a pinch of salt. Puree until smooth. Pour into a 9 x 13 inch baking dish. Transfer to freezer and scrape with a fork every 30 minutes until mixture is thick and slushy, 2 hours. Smooth top with rubber spatula.

In a large bowl, using an electric hand mixer, beat egg whites on high until foamy. With mixer on medium, gradually add 3/4 cup sugar. Increase speed to high and beat until stiff, glossy peaks form, 3 minutes. In another bowl, beat cream and vanilla on high until stiff peaks form, 1 to 2 minutes. With a rubber spatula, gently fold whipped cream into the egg white mixture.
Pour over strawberry mixture and smooth with rubber spatula. Freeze until firm, about 4 hours. Makes 12 bars. Everyday Food.

fresh fig ice cream

2011-08-24T10:00:00.000-07:00

There is a fact in my house that I continue to fight. I simply can't accept this truth. I can't get my head around it. There are four people living in this house and one of them loves fresh fruit and the other three won't touch it. They won't touch it raw, cooked, baked, blended, juiced or pureed. I have tried it all. I have tried to be sneaky and they continue to revolt. I feel as if the mom police are going to arrest me because I am not getting enough fruits into my children. We went to celebrate Great Grandma's birthday and she has the most amazing fig tree on her property. This tree is filled with huge ripe gorgeous black mission figs. The kids had fun picking a tray for me to bring home. The ice cream maker has been churning almost every other day here so, I thought fig ice cream would be the perfect way to get the family to enjoy figs. I made the ice cream at night so, no one would see the beautiful figs be cooked down to jam. I even strained the jam to get the little crunchy fig bits out. I pulled out all the stops. In the morning I put the ice cream into the maker and it produced this divine dark purple ice cream. I gave Carter the spatula as I was scraping out the bowl. His eyes were wide with excitement. He took a bite of "purple ice cream" and he said yum as the spatula was in his mouth and before a smile could spread on my face he exclaimed "yuck, yuck yuck!" while spiting and convulsing. After this display obviously little sister wasn't trying it and hubby responded I hate figs. There I was left with one and a half pints of decadent fig ice cream all for me. If you like figs this is excellent and I think it would make a very nice addition to a fancy cheese course dessert drizzled with honey. Since I can't get my family to eat fruit I know a cheese plate for dessert will not fly either ... a mom can dream.

fresh fig ice cream

source: the perfect scoop

2 lbs fresh black mission figs (~20)
1/2 cup of water
1 lemon
3/4 cup of sugar
1 cup of heavy cream
1/2 teaspoon of freshly squeezed, lemon juice, or more to taste

Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium, non-reactive saucepan with the water, and zest the lemon directly into the saucepan. Cover and cook over medium heat, stirring occasionally, for about 8-10 minutes until the figs are tender. Remove the lid, add the sugar and continue to cook until it reaches a jam-like consistency. Remove from the heat and let cool to room temperature. Blend together with cream and lemon juice, chill in the fridge overnight and then put in your ice cream maker per the manufacturer's instructions.

soft pretzel bites

2011-08-22T04:00:00.000-07:00

The first blog assigned to me for the secret recipe club was Katie's blog betcha can't eat just one . Katie is a mom that lives in Canada and not only takes care of her children but, also runs a daycare. How she finds time to make the amazing food on her blog is beyond me. I can barely get a meal on the table with my two kids! I was immediately sucked in once I discovered Katie's blog and loved how so many of her recipes were geared toward family fare and allowing the kids to get involved. I have always wanted to make pretzels and once I saw Katie's plump soft pretzels I knew I had to give them a try. After I had the dough made I set it up at the kitchen table for the kids to help. I was thinking fun this will be just like play-dough but, we will produce amazing looking and tasting pretzels. Boy was I wrong. The dough was getting squeezed and pulled by the kids but, noting was resembling a pretzel. I gave up and just let them play will a ball of dough and at that point I opted for bites rather then a pretzel shape. I was in survival mode and needed to save as much dough as possible from the grips of my kids. I did half of the bites with salt and half with cinnamon and sugar. The kids hands down liked the cinnamon and sugar version better. I however, loved the salted version dipped in spicy mustard. The outside was golden and the inside was soft and chewy. They were delicious and I know this is a recipe and a blog I will come back to over and over.

soft pretzel bites

adapted: betcha can't eat just one

1 1/2 cups warm water
1 tbsp sugar
2 tsp salt
2 1/4 tsp dry active yeast (or 1 pkg)
3 1/2 -4 1/2 cups all-purpose flour
2 tbsp unsalted butter, melted
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tbsp water
Coarse salt and/or cinnamon and sugar for topping pretzels.

Mix the warm water, sugar, and yeast in the bowl of a mixer fitted with a dough hook attachment. Mix for 102 minutes to incorporate.

Add 3 1/2 cups of the flour, salt and melted butter. Begin to knead the mixture, adding flour until the dough is soft and smooth. Continue to knead with dough hook for 4-5 minutes.

Place dough in a lightly oiled bowl and let rise, covered in a draft free area until doubled in bulk. Usually about an hour.

Preheat the oven to 450 degrees and line baking pans with parchment paper or silpat.

Bring water and baking soda to a boil in a large pot on the stove. Be sure to use the full amount of baking soda, it really helps achieve the chewy texture!

Gently deflate the dough and divide it into 8 portions.

Roll each portion of dough into a rope roughly 18″ long. Cut into 1" pieces.

Once pretzels bites are formed, place 5-10 at a time in the pot of boiling water and baking soda for about 30 seconds. Using a slotted spoon, transfer the pretzels to your prepared baking sheet.

Brush each pretzel with the water/egg yolk mixture and sprinkle with salt or cinnamon and sugar.

Bake pretzels for 15-20 minutes, rotating pans half way through the baking time. Remove from the oven when the pretzels turn a deep golden brown.

chocolate pudding pie

2011-08-19T13:29:00.000-07:00

Are you feeling dangerous? This pie is dangerous. Dangerous in the summer when you are suppose to be prancing on the beach in a swimsuit after your children. It is a rich chocolaty cookie crust with chocolate mixed into the crust. Who ever thought of that is a genius. Then the crust is filled with thick chocolate pudding and a dollop of whipped topping. The first bite has so much chocolate flavor and such great textures with the cool silky pudding to the crunchy crust that you will have to take another bite and another because you can't believe this is from cooking light. A small slice is all it takes to satisfy but, it is hard to stop there. All I know I am thankful for this pie and a good spray tan. Happy summer!

chocolate pudding pie
adapted: cooking light

30 chocolate wafers (such as Nabisco's Famous Chocolate Wafers)
3 ounces bittersweet chocolate, melted
1 tablespoon canola oil

3/4 cup sugar
1/4 cup cornstarch
1/4 cup unsweetened cocoa
1/4 teaspoon salt
1 3/4 cups 1% low-fat milk, divided
2 large egg yolks
4 ounces bittersweet chocolate, finely chopped
frozen whipped topping, thawed

To prepare crust, place wafers in a food processor; process until finely ground. Add 3 ounces melted chocolate and oil; process until blended. Press into bottom and up sides of a 9-inch pie plate. Freeze 15 minutes or until set.

To prepare the filling, combine sugar, cornstarch, cocoa, and salt in a large saucepan; stir with a whisk. Add half of milk and 2 yolks; stir with a whisk until smooth. Stir in the remaining milk. Cook over medium heat for 5 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add 4 ounces chocolate, and stir until smooth. Pour filling into prepared crust. Cover with plastic wrap; chill 4 hours or until set. Serve with raspberries and whipped topping.

soft chocolate chocolate chip and toffee pudding cookies

2011-08-16T14:00:00.000-07:00

The blog community is this crazy group of people who come from all different parts of the globe but, come together over a common interest. Friendships are made, secrets revealed, lessons taught, and laughter shared all via a keyboard, camera, and screen. I have been a lurker for over a year now. I have sat on the play ground and watched the cool kids play together. I never asked to play but, I did admire them with such envy. Last month I saw a post about the secret recipe club. I loved the concept. You get assigned a blog and then you get to make anything you want from their blog. This was such a fit for me. I got to read a new blog and make something that I was interested in and fit my family. Many of the groups don't fit my needs and I can't waste food. I reached out to the hostess and with in a few minutes I had a friendly greeting and a play date with the cool kids. I like being cool. I was assigned group B which will post next week but, one of the hostesses reached out to the group to help support an orphaned blog in group A. This was my chance to be a part of the community. A community that reaches out and helps when needed. The help is given no questions asked to people you have never met face to face. I think that is rad. I think kindness is rad. Almost as rad as these soft chocolate milk chocolate chip and toffee cookies adapted from connor's cooking. The call went out to the group Tuesday afternoon. I quickly got sucked into connor's cooking blog who is written by a mom who enjoys baking and cooking for friends and family. These are my kind of recipes. They are ones my family would love. From oreo turtle brownies, to cinnamon bear popcorn, to chocolate dipped pretzels and hot chocolate cupcakes. When I saw these soft chocolate chip cookies I was fixated. I am not sure if it was the picture of the golden soft puffy cookies or her adorable 2 week old babe but, I was sold. I came down to the kitchen to find out I was out of vanilla pudding and only had chocolate. We love pudding cookies so, I followed the recipes with the exception of subbing chocolate pudding for the vanilla and instead of 2 cups of semi sweet chips I subbed 1 cup milk chocolate and 1 cup heath toffee bits. They came out so soft and packed with bits of sweet toffee and chips. This is a great recipe which can be customized so many ways. It is adaptable just like this group of food bloggers that I am very excited to join.

soft chocolate chocolate chip and toffee pudding cookies

adapted: connor's cooking

2 sticks unsalted butter, softened

¾ cup brown sugar
¼ cup white sugar
1 small package instant chocolate pudding

2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 ¼ cups flour
1 cups heath toffee bits

1 cup milk chocolate chips

Preheat over to 350.

Cream butter and sugars. Scrape down sides if needed. Mix in package of chocolate pudding. Add in eggs and vanilla. Add baking soda and flour and mix well. Stir in chocolate chips and toffee bits until combined. Scoop onto cookie sheet. Bake for ~10 minutes.

peanut butter banana bread

2011-08-12T13:30:00.000-07:00

Fact: Peanut butter makes everything better. That is not a theory that is a fact. That is at least a fact in this house. When my kids start to turn their noses up at food I do one of the following: slather it with peanut butter, drizzle it with honey or dash a few sprinkles across it. Don't underestimate the power of these three super ingredients. They kinda make me a rock star to my kids in the kitchen. Take delicious moist banana bread and add peanut butter then top with a peanut butter glaze and you have just made life better. Your kids gobble down one slice and ask for another. Supermom one and kids zero.

peanut butter banana bread

adapted: cooking light

1 1/2 cups mashed ripe banana

1/3 cup plain fat-free yogurt
1/3 cup chunky peanut butter

3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar1/2 cup packed brown sugar
6 3/4 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Cooking spray

1/3 cup powdered sugar

1 tablespoon 1% low-fat milk

1 tablespoon creamy peanut butter

Preheat oven to 350°.

To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through cinnamon) in a small bowl. Add flour mixture to banana mixture; beat just until blended.

Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.

Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

greek cauliflower tabouli salad

2011-08-10T20:14:00.000-07:00

Here is the thing. I wanted 2011 to be my year of health. I think I have been saying things like "clean living", "life style change", and "cleanse" since the calendar flipped to 2011 at midnight. They have almost become my mantra but, the strange thing is I have never felt worse. This has not been the healthiest year of my life. I am struggling to get over this hump and just feel like myself again. Making big vegetarian side dishes at the start of the week to add to my dinner plate is a step toward better eating. Substituting cauliflower for a grain in this tabouli is very interesting if you like cauliflower. I know a lot of people dislike cauliflower ... my husband and kids looked at me as if I was an alien with three heads when I tried adding some cauliflower puree to their mashed potatoes. I swear someone like Jessica Seinfeld said they would never even notice. Has she met my husband? He can detect and completely detest a vegetable from a mile away. Seriously once the other flavors and textures are layered in the cauliflower does not dominate this light and fresh side dish. This from a total veggie lover who thinks kale would be awesome in this. Here is to a healthier fall and winter.

greek cauliflower tabouli salad

source: sweetflours

1 head cauliflower

2 plum tomatoes; seeded and diced small

1/2 red onion; small dice

1/2 english cucumber; small dice

4 ounces crumbled herb feta cheese

juice of one lemon

2 tablespoons olive oil

salt and pepper

Grate 1 head cauliflower into grain-size pieces with a box grater. Toss with plum tomatoes, cucumber, red onion, feta, lemon juice, and olive oil. Season with salt and pepper.

oven roasted kalua pig

2011-08-08T20:20:00.000-07:00

Hawaii is a happy place for me. When planning vacation I often feel like Hawaii is a cop out. A cop out only because it is a guaranteed good time. You know exactly what you are getting when you go there. Amazing weather, beautiful beaches, relaxation, happy people, money and a language you understand, healthy fresh food, intoxicating smells ... and drinks. All of that is awesome and sometimes you need a vacation where you are not getting thrown an adventurous curve ball every day. No family vacation this summer. We are doing the staycation. Fun but, I want to get on a plane and wear a lei around my neck. It was my turn to host supper club this month so, I did what any girl stuck at home would do and brought a Hawaiian night here. We had a luau supper club which we had amazing weather for and had fruity cocktails in the backyard with crab won tons and tuna poke. Hawaiian margaritas resulted in lots of happy girls and language that was very loud and less easy to understand as the night progressed. We were on vacation! Those drinks and calories don't count right? Dinner was kalua pig one of my most favorite island meals. With the pig we had coconut mango rice and cabbage slaw followed by pineapple upside down cake. Another wonderful night filled with good food and good friends. So happy to realize how easy it is to make kalua pig. I am definitely bringing Hawaii home more often. Aloha.

oven roasted kalua pig

source: bon appetite

1 5 pound boneless pork butt roast
2 tablespoons plus 2 teaspoons Hawaiian alaea sea salt

3 frozen banana leaves, thawed and washed
6 cups water, divided
1/2 teaspoon liquid smoke

Preheat oven to 350°F. Using small sharp knife, cut 1/4-inch-deep slits 1 inch apart all over pork roast. Rub 2 tablespoons sea salt all over pork. Unfold 1 banana leaf on work surface and place pork roast atop leaf. Fold up leaf around pork, enclosing completely. Repeat wrapping pork in remaining 2 banana leaves, 1 at a time.

Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan; pour 4 cups water into pan.

Roast pork in oven until very tender when pierced with fork, about 5 hours. Monitor the roasting pan to see if more water needs to be added. Unwrap pork and cool slightly. Shred pork and place in large bowl. Bring remaining 2 cups water and remaining 2 teaspoons salt to boil in small saucepan. Add liquid smoke; pour over pork and stir to blend. Let stand 10 minutes to allow liquid to flavor pork. Serve.

cookie dough ice cream

2011-08-04T13:44:00.000-07:00

It is hot here. The end of the days have been screaming ice cream, sticky hands and smiles like I have never heard before. It is a happy sound and sight. Making ice scream is still magic to me. It is not getting old. I know you can get fancy but, who has time to be fancy when you are spending all of your free time in the pool splashing and diving for the rocket with the kids? I am sticking to my cornstarch base vanilla ice cream which is easy but, honestly really creamy and delicious. To that base I cut up some of the naked cookie dough truffles I had stashed in the freezer. It was a smart idea. I knew I was smart. Hope you enjoy this ice cream and summer as much as we are. The ice cream is gone and soon so, will be summer. Is this making anyone else sad?

cookie dough ice cream

source: sweetflours

3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla bean paste
6 naked and frozen cookie dough truffles

Whisk together first sugar - salt in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

Beat egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk mixture. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour stirring occasionally.
Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.

Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. While ice cream is churning cut cookie dough into bite size pieces. Before transferring ice cream to an airtight container for further freezing, fold in cookie dough pieces.

pink lemonade princess cupcakes

2011-08-02T20:52:00.000-07:00

My kids don't really eat which I just don't get. When they do eat they request a lot of what I consider non-foods. Campbell will want a 60 calorie crusher for lunch. It takes her a good 5 to 10 minutes to finish it and she is done and off. Never asks for a snack and I have to put on a full circus routine to get bites in at dinner. The bribe of dessert doesn't work on her because she just isn't interested. All of this is so weird to me. I try to understand but, I can't get my head around it. I love food. Campbell's latest non-food activity is licking lemons. She doesn't eat the lemon she just licks, puckers, smiles and repeats. This I kinda get because the tart lemon flavor is good. For Campbell's princess party in San Diego I thought I would incorporate the tart lemon flavor into her cupcakes. The lemon flavor was not very pronounced in the cake portion but, the frosting was sweet and tart and down right delicious. I don't like frosting all that much but, I was happy I piled it on these cupcakes. Campbell had a few bites but, not sure if it was the lemon flavor, the bright pink treat or the mini tiaras on top. Whatever the case may be the princess had such a fun and special day hosted by Koko and Poppy.

pink lemonade princess cupcakes

adapted: the novice chef

1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
pinch salt
1/2 cup granulated sugar
1/4 cup vegetable oil
2 egg whites
1/3 cup thawed frozen pink lemonade concentrate
1/4 cup milk
3 drops neon pink food coloring

3 cups sifted confectioner’s sugar
1 stick unsalted butter; room temperature
pinch salt
2 tbsp. pink lemonade concentrate
3 drops neon food coloring

cupcakes:
Preheat oven to 350F. Line muffin pan with liners.

In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.

In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate.

Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until just smooth. Add food coloring.

Scoop batter into liners. Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

frosting:
Add the butter, confectioner’s sugar, salt, lemon concentrate, and food coloring to the stand mixer and mix on low using the paddle attachment until combined.
Turn the speed to med-high until the butter cream is fluffy and pink. Pipe or spread onto cooled cupcakes.

elmo cookie dough truffle pops

2011-07-29T13:17:00.000-07:00

This is the last of my Elmo inspired treats. Promise.

So I have told you I don't like bread. I have another secret. I don't like cookie dough. I don't sneak spoonfuls as I bake. I don't even lick the spoon. I would cause a major revolt in my house if I even tried to lick the spoon. The spoon, spatula, bowl and beaters are left for the kids. We have a good thing worked out over here. They love dough, batter, frosting and I like the finished product. I like the crispy edges that get cut off because no one wants the crispy part. Making brownies and bars with perfect edges now that is my thing. Eating sliver after sliver does not equal a whole bar or brownie. It is just a couple slivers and has a lot less calories. I promise. Try it. This was not my birthday. If it was there would be pumpkin, coconut, spice and malted treats. This was my 2 year old daughters birthday so, there was cookie dough, Elmo, candy melts, food coloring all on a stick. The kids not only went nuts for the Elmo themed pop but, they loved the cookie dough. I only dipped half of the truffles. That was a huge mistake because these went first. I still have half a batch of cookie dough truffles in the freezer. Shh don't tell. I am keeping that in my back pocket when the big bribes have to come out. Yep I bribe my kids, feed them cookie dough (no raw eggs) and food coloring. I am that kind of mom. I think they both kind of approve.

My muse guarding the cookie dough.

The birthday girl in a sugar blur after 2 pops.

elmo cookie dough truffle pops

source: annie eats

8 tbsp. unsalted butter, at room temperature
¾ cup light brown sugar, packed
2¼ cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
½ cup mini semisweet chocolate chips
red candy melts

dark chocolate candy melts

white mints

orange jelly bean

edible pen in black

Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Refrigerate covered until the mixture has firmed up enough to form balls.

Shape the chilled cookie dough mixture balls. Place on a baking sheet lined with wax paper. Cover and transfer the pan to the freezer for 1-2 hours.

When ready to dip melt the red candy melts in microwave in 30 second intervals until smooth. Push a lollipop stick in each truffle. Dipping the very end of the stick before you push into the truffle helps to anchor the stick firmly in the truffle. Dip each chilled truffle, one at a time, coating in candy melt and shaking gently to remove the excess. Take 4 at a time out of the freezer as they work better if truffles are very cold. Transfer to a styrofoam base to dry. Before candy coating dries add the mouth (half a dark chocolate candy melt), eyes (mints) and nose (jellybean). Once all the truffle pops have been dipped, store them in the refrigerator until ready to serve.

elmo soft frosted sugar cookie

2011-07-26T21:10:00.000-07:00

I have been hooked on soft sugar cookies ever since I made them for the 4th of July. I have tried my hand at royal icing and it came out ok but, it was a lot of work and made my kitchen a big mess. I wanted to do a decorated sugar cookie for Campbell's elmo party so, I immediately thought these soft round cookies would be the perfect canvas for elmo's adorable furry face. With the use of Wilton's grass tip #233 I was able to frost the cookie with red fur. After the frosting was on the cookie elmo quickly came together with candy melts, m&ms, and gumballs. He was almost too cute to eat. The birthday girl loved them and still asks daily for an elmo cookie. These not only taste good but, look good too. A total hit for us.

elmo sugar cookie

adapted: all-recipes

    * 2/3 cup shortening
    * 2/3 cup butter
    * 1 1/4 cups white sugar
    * 2 large eggs
    * 2 teaspoons vanilla extract
    * 3 1/2 cups all-purpose flour
    * 2 teaspoons baking powder
    * 1 teaspoon salt

Directions

Preheat oven to 350 degrees F.

Whisk together flour, baking powder and salt. Set aside.

Cream together the butter, shortening and sugar for ~ 4minutes.

Stir in the eggs and vanilla.

Stir the dry ingredients into the creamed mixture until dough comes together.

Scoop dough. Place them on an unprepared cookie sheet about 2 inches apart. Bake cookies 10 to 12 minutes. Remove from baking sheets to cool on wire racks.

frosting

1/2 cup shortening
4 cups powdered sugar, sifted
6 tablespoons whole milk
1 teaspoon vanilla extract
red food coloring
decorations: dark chocolate and white candy melts, black m&ms and orange gumballs

Sift the powdered sugar.
In a bowl of a stand mixer with the paddle attachment, mix together the shortening and powdered sugar. Add in milk. Mix. Add in the vanilla extract. Mix on medium high speed until smooth.

Frost the cookies with frosting and top with decorations.

red velvet ice cream

2011-07-25T13:53:00.000-07:00

What do you do when your little baby girl turns two and you bake way too many elmo themed desserts for a group of 13? You get creative with the left overs. I really did not need to bake a cake or cupcakes but, I could not get passed Campbell not having a little smash cake with a candle and having something red velvet in honor of my last meal before I went into labor with her. I baked the same red velvet cupcakes I made last year. I debated cutting the recipe in half but, I am one of those people who fears not having enough food when I invite guests over. I knew this frosting loving family would be able to mange consuming any sugar left behind. I stashed 4 cupcakes in the freezer with the intent to add them to a vanilla based ice cream. I decided on a corn starch base to thicken the ice cream because I was using left overs up, I was lazy and I did not want to be left with 8 egg whites needing a home. The cream cheese from the base and the frosted cupcakes adds a nice tang to counter the sweet ice cream. I wish the cake chunks stayed a bit larger but, I think I crumbled them a little too much. This ice cream helped continue the elmo red theme for a few more days. My carpet and the kids clothes will be happy not to have any more red colored food for another year.

red velvet ice cream

source: sweetflours

3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
4 ounces cream cheese; room temperature
1 1/2 teaspoons vanilla bean paste
4 frosted red velvet cupcakes; frozen

Whisk together first sugar - salt in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

Beat egg yolk and cream cheese until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk mixture. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour stirring occasionally.
Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.

Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. While ice cream is churning crumble the 4 frozen cupcakes into big chunks. Before transferring ice cream to an airtight container for further freezing, fold in crumbled cupcakes.

cafe rio cilantro ranch dressing

2011-07-20T19:18:00.000-07:00

Several of the copycat Cafe Rio recipes were made for Campbell's birthday bash. As I said I did not care for the rice or the beans but, the pork was great and it serves an army. Since making Ina's green goddess dressing and being heartbroken over the bad nutritional values on my favorite Galeos dressing I have really come to appreciate and love how easy and tasty homemade dressing can be. This dressing could not be easier to make. It is cool and creamy with a kick. It was great on both the salad and as a sauce for the tacos. I will definitely be making this again.

cafe rio cilantro ranch dressing

adapted: family favorite recipes

1 package hidden valley ranch dressing mix
1 cup lowfat (2%) buttermilk
1 cup lowfat mayo
2 tomatillos - husked removed and quartered
2 clove garlic, rough chop
1/2 bunch cilantro, rough chop
juice of 1 lime
1 jalapeno, (seeds removed if you want less spicy).

Throw everything in the blender and blend. Store in the refrigerator 1-2 hours to let the flavors develop.

cafe rio sweet pork

2011-07-18T20:54:00.000-07:00

People go nuts for Cafe Rio. One opened down the street from me and it is always packed. There are some die hard Cafe Rio fans out there. I am not one of them. It is not that I don't like Cafe Rio. I do like it but, I actually love the Mexican restaurant a few doors down. The other Mexican restaurant loves me. They know the kids when they walk in and promptly give my son a horchata. They have our order down. The food is great which is why I have only tried Cafe Rio once. What our place does not have is sweet pork. My kids like sweet pork and will eat large portions of it so, when I was planning Campbell's birthday menu this seemed like a meal that would be enjoyed by both kids and adults. I googled Cafe Rio recipes and there are so many variations out there. They have such a range of ingredients and with having only tasted it once I had to come up with flavors I thought we would like. Most recipes used a crockpot but, mine died back in the spring. So the plan was to use my dutch oven and hope for the best. It is hard to screw up a pork butt. The meat came out tender and sweet. I would have loved a little heat behind the sweet but, I knew the kids wouldn't eat it. Next time when I shred the pork I am going to put it in two pots for the remaining low cook and add a few chipotle chiles in adobo sauce. I think the sweet and spicy combination would be out of this world. I am actually drooling a bit thinking about it. I am looking forward to going to Cafe Rio to do a taste test and see if this even comes close. Hard for me to call it Cafe Rio pork but, guest that know Cafe Rio said this does taste like. I also tried the Cafe Rio cilantro rice and black beans copycat recipes. I was not wowed by either of those. What I did like is the cilantro dressing (recipe to come).

cafe rio sweet pork

source: sweetflours

6-7 pounds pork shoulder or pork butt
3 cans Coke

2 tablespoons dark brown sugar
1 teaspoon garlic powder

salt/pepper
1 can diced green chilies
1 14oz bottle red enchilada sauce (I used trader joe's)
1 cup light brown sugar

Preheat oven to 300.

Generously season pork with salt, pepper. Sprinkle dark brown sugar and garlic powder on both sides of the seasoned pork. Gently rub the spice mixture into the meat. Put the pork fat side up in a dutch oven sprayed with cooking spray or oiled. Add two cans of coke around the pork. Put lid on the dutch oven and let the pork cook for 6 hours.

Remove pork from the oven and drain the liquid left in the pot. Shred pork. Return pork to dutch oven.

Reduce oven temperature to 250.

In a food processor or blender, blend one can of coke, green chilies, enchilada sauce and remaining cup of brown sugar. Pour sauce over shredded pork and return pork to the oven in covered dutch oven. Cook for an additional two hours.

fresh corn and asiago cheese bread pudding

2011-07-15T15:46:00.000-07:00

I don't like bread. I said it. It is out there and my friends think it is beyond weird. Bread basket I am not interested in you unless there are warm corn muffins under your napkin veil. I don't remember a time in my life when I liked bread. I use to tell my mom it hurt my teeth to get out of eating it. People often say I wish I didn't like bread. Well my dislike for bread is easily filled with quick breads, muffins, cakes, and brownies. Don't worry I get my share of carbs people. As I get older and more adventurous in the kitchen with an expanding palate I am making some exceptions for my ban on bread. I have found if you cut bread into small cubes, soak it in whole milk and heavy cream, and toss in some fresh sweet corn and asiago cheese then bake it I am a fan. This is a great summer side dish to go along with grilled meats. It is decadent but, if you serve it with a grilled lean protein and vegetables it feels ok to indulge. Oh boy did we indulge!

fresh corn and asiago cheese bread pudding

adapted: southern living

1 1/2 cups milk
1 cup whipping cream
3 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (12-oz.) French bread loaf, cut into 1-inch cubes (8 cups)
4 cups fresh corn kernels
1 1/2 cups (6 oz.) shredded asiago cheese

Whisk together first 5 ingredients in a large bowl; add bread, tossing to coat. Stir corn and cheese into bread mixture. Cover and refrigerate for at least 1 hour.

Preheat oven to 375°. Spoon chilled mixture into a well-buttered 13- x 9-inch baking dish. Bake at 375° for 45 minutes or until set and golden brown.

s'mores cookies

2011-07-12T19:38:00.000-07:00

We had a fantastic summery weekend. We were on our beach cruisers, at the beach, barbecuing with friends, soaking up sun and visiting with family. The whole weekend screamed summer. To make it even more summery we ate a whole bunch of these s'mores cookies. What is it about a s'more that just makes you feel like a kid on summer break. The first two weeks of July have been awesome. I feel like this is the first summer in a long time I can enjoy. Not pregnant, don't have a newborn and the weather doesn't suck. All of this fun has me feeling like just as we are getting into the swing of summer fun it is going to be over. There are 63 days of summer left. I am going to pack it with as much fun (and s'mores) as possible.

Carter came home from his camp themed camp today and said mommy we made s'mores at camp today but, they made them wrong I like yours with the chocolate on top not inside. So cute! We all loved these cookies but, honestly I think Campbell was the true fan. She would walk over to the cookie jar in the morning and ask for "cookie cookie".

Enjoy summer and make these today. Your kids will love you and you will feel like a kid all over again.

Looking for more s'mores (that is fun to say)! These are both really good. Promise.

s'mores ice cream

s'mores bars

s'mores cookies

adapted: ice cream before dinner

11 Tablespoons unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs, room temp

1 tsp vanilla

1 tsp baking soda

½ tsp kosher salt

½ tsp cinnamon

2 ½ cups flour

1/2 cup semi sweet chocolate chips

1 cup mini marshmallows

2 ½ regular sized hershey’s bars, broken into pieces

1 ½ sleeves of graham crackers, broken into squares

Preheat oven to 375 F.

In a medium bowl, whisk together the flour, baking soda, salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with both sugars until light and fluffy. Add egg and vanilla.

Add flour mixture to the butter mixer and combine on low speed.

Fold in chips and marshmallows.

Lay out graham crackers side by side on a 13x9 rimmed baking sheet as close as possible. Touching is fine. Place tablespoon scoop of dough in the center of each graham crackers square. Press down slightly with small spatula.

Bake for 6 minutes then remove from oven to press Hershey’s bar pieces on to the top. Bake for 6 – 8 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool.

mocha chip angel food cake

2011-07-07T07:37:00.000-07:00

I like angel food cake a lot. I love the light, squishy, sweet cake with the slightly crusty top. As much as I like it I have never made it from scratch. The recipe does not look overly difficult although inverting the pan right out of the oven seemed out of the box for me. The issue was the 12 egg whites. That is a whole lot of left over yokes. I surely could make ice cream but, with 12 yolks that is still a whole lot of ice cream. I am not phased by recipes with 4 sticks of butter but, the 12 whites really deterred me. In need of a lighter dessert coming off the fourth of July food fest I got over my fear and dove right in. The result was delicious. The addition of the mocha flavoring and the chips made this slightly denser then your standard angel food cake. Now that I think of it I am not the best folder and I could have lost some air during my scoop, incorporate, scoop, incorporate portion of the recipe. The recipe had a mocha ganache to drizzle over the top but, we did not feel like this cake needed it. The mocha flavor and the chips really bring a new twist on a classic. The mocha ganache and a scoop of vanilla bean ice cream would make this simple cake something special.

mocha chip angel food cake

source: everyday food

2 tablespoons instant espresso powder
2 teaspoons pure vanilla extract
12 large egg whites, room temperature
1 teaspoon cream of tartar
1 1/4 cups sugar
1 cup cake flour (spooned and leveled)
1/2 teaspoon coarse salt
1 cup miniature semisweet chocolate chips (6 ounces)

Preheat oven to 350 degrees.

In a small bowl, stir together espresso powder, vanilla, and 1 tablespoon water until powder dissolves.

Using the whisk attachment beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar and beat until soft peaks form, 4 minutes. Continue to beat, gradually adding sugar, until stiff glossy peaks form, about 2 minutes.

Place cake flour and salt in a fine-mesh sieve and sift over egg-white mixture in three additions, gently folding with a rubber spatula after each addition. Gently fold in espresso mixture and chocolate chips.

Gently spoon batter into an ungreased angel-food cake pan with a removable bottom. With a knife, cut through batter to release air bubbles, then smooth top. Bake until cake is golden brown and springs back when lightly pressed, 30 to 35 minutes.

Invert pan on a baking sheet; let cake cool in pan, 1 hour. Run a thin knife around pan and tube, then unmold cake.

soft frosted sugar cookies

2011-07-05T20:15:00.000-07:00

See I really do love the 4th of July. I had high hopes of making several different patriotic treats for the weekend. My kitchen did not produce several treats. It is hard to stay in the kitchen baking when there are pitchers of watermelon margaritas to drink, beach cruisers to ride, waves to splash in, sun to bathe in, kids to giggle with, burgers to barbecue and friends to laugh with. I did not want to miss out on a minute of the fun this weekend. I did make these sugar cookies and boy were they good. A perfect combination of soft, chewy, sweetness covered in a layer of creamy colorful frosting. They were fun and festive. Perfect to package up and bring to a barbecue, the beach or snuggled up on the couch with your kids. Hoping everyone had a fun, safe, and sunshine filled weekend. Happy 4th!

soft frosted sugar cookies

adapted: all-recipes

    * 2/3 cup shortening
    * 2/3 cup butter
    * 1 1/4 cups white sugar
    * 2 large eggs
    * 2 teaspoons vanilla extract
    * 3 1/2 cups all-purpose flour
    * 2 teaspoons baking powder
    * 1 teaspoon salt

Directions

Preheat oven to 350 degrees F.

Whisk together flour, baking powder and salt. Set aside.

Cream together the butter, shortening and sugar for ~ 4minutes.

Stir in the eggs and vanilla.

Stir the dry ingredients into the creamed mixture until dough comes together.

Scoop dough. Place them on an unprepared cookie sheet about 2 inches apart. Bake cookies 10 to 12 minutes. Remove from baking sheets to cool on wire racks.

frosting

1/2 cup shortening
4 cups powdered sugar, sifted
6 tablespoons whole milk
1 teaspoon vanilla extract
optional: sprinkles and food coloring

Sift the powdered sugar.
In a bowl of a stand mixer with the paddle attachment, mix together the shortening and powdered sugar. Add in milk. Mix. Add in the vanilla extract. Mix on medium high speed until smooth.

Frost the cookies with frosting and top with sprinkles.

french martini

2011-07-01T12:46:00.000-07:00

I have not posted all week. It has been one of those weeks. I am so glad it is Friday. I should be posting some amazingly yummy and adorable patriotic sweet treat but, I am not. Instead I give you something that is not even American. I promise I love this country. I promise you I will be out celebrating this weekend. The fourth of July is my favorite holiday. Because it has been a craptastic week I give you this non-American amazing martini. When 5:00 hits I will have one of these in hand. I will relax and be completely prepared to tie one on this weekend. A happy and safe holiday to all. Is it 5:00 yet?

french martini

adapted: barefoot contessa

    * 2 ounces fresh pineapple juice
    * 2 ounces GOOD cold vodka (kettle one or grey goose)
    * 12 ounce chambord

yields: two amazing martinis

Combine the ingredients in a cocktail shaker. Fill a martini glass with ice and pour the cocktail over the ice.

green goddess dressing

2011-06-27T20:55:00.000-07:00

I obsess. I get obsessed with a food product and I use it every day and then out of the blue I am over it and I can't have one more bite. I have been that way with galeos salad dressing for as long as I remember. Even after the nutritional label was challenged and discovered to be incorrect I still did not part ways. It took making this dressing for the lobster party to open my eyes to how delicious homemade dressing can be. It is not only tasty it is so beyond easy to make. I could not get enough of this. Lucky for me there were left overs. I dipped veggies in it, used it as a sandwich spread in paninis and of coursed dressed a salad. My only issue is it is not exactly light but, I think that can be changed. This dressing can be lighted by using light mayo and light sour cream or even substituting greek yogurt. The basil can be swapped for tarragon or a mix of other fresh herbs on hand. I can't wait to experiment. Thanks Ina for making me fill the mason jars rather then buy the bottles.

My adorable nautical, preppy, east coast influenced table. Used all those lobster items we got for our wedding that we never registered for and Brad wanted to throw out. I knew someday they would come to use!

green goddess dressing

source: barefoot contessa

1 cup good mayonnaise

1 cup chopped scallions, white and green parts (6 to 7 scallions)

1 cup chopped fresh basil leaves

1/4 cup freshly squeezed lemon juice (2 lemons)

2 teaspoons chopped garlic (2 cloves)

2 teaspoons anchovy paste

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup sour cream

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended.

Refrigerate the dressing until ready to serve.