A Cook's Quest

Strawberry Cupcakes with Cream Cheese Frosting

2013-06-23T22:00:00.000-06:00

Hooray! It is Secret Recipe Club time again. This is such a fun group to be a part of. My blogging has slowed down significantly over the last year, but I wouldn't miss one of these reveals!

This month I was assigned to Cooking Whims by Megan. She not only shares recipes, but fun food finds, and her life experiences. I really enjoyed getting to know her and her family through her blog. She says, "I am no chef, but I do love to cook and bake and photograph everything under the sun." She likes to try new recipes and document them on the blog.

When it came time to choose a recipe, I struggled to make just one for my post. I pondered these Homemade Oatmeal Granola Bars because I have struggled to find a granola bar that I really, truly loved. I also considered Rosemary Roasted Chicken and Mozzarella Stuffed Turkey Burgers. But, I finally settled on these Strawberry Cupcakes with Cream Cheese Frosting because fresh strawberries are everywhere right now.

This recipe turned TASTY!! Honestly, I think you could put cream cheese frosting on cardboard and I would eat it. But, on top of these moist strawberry cupcakes, the frosting was heavenly.

The cake was sweet, and with a hint of strawberry flavor. I think I will try upping the strawberries to get a stronger flavor next time, but that was just me. The rest of my family enjoyed them just as they were. Megan reminded her readers that this recipe isn't a quick one. There are multiple steps involved, but, if you choose to make it, you won't be sorry. I kept it all original and didn't change anything. ENJOY!

Strawberry Cupcakes with Cream Cheese Frosting

Recipe Source: Cooking Whims

Cake:
2 1/4 cups flour
1 1/2 cups sugar
2 1/2 tsp plus 1/8 tsp baking powder
1/4 tsp plus 1/8 tsp salt
3/4 cup softened butter
3/4 cup pureed strawberries (about 1 cup whole strawberries blended in a mixer or blender)
4 egg whites
1/3 cup milk
5-6 drops of red food coloring if you want a deep pink color

Frosting:
12 oz. cream cheese (1/3 reduced fat), softened
3/4 cup sifted powdered sugar
1 tsp vanilla extract

Preheat your oven to 350 F and line your cupcake pan with cupcake liners.

Place the dry ingredients into the bowl of your stand mixer and mix for a few seconds on low to combine. Add the butter and and strawberry puree, mix well until combined on low speed. Increase the speed to medium and mix for 2-3 minutes of until the mixture is light and fluffy. It will be very thick at this point.

In a large bowl, combine the egg whites, milk, and food coloring. Add this mixtures to the flour and strawberry mixture in three parts, make sure to incorporate the each addition well. Add more food coloring if desired to reach the desired color.

Fill your cupcake liners 3/4 full.

Bake 17-20 minutes or until a cake tester comes out clean. Allow to cool on a cooling rack.

For the frosting, combine the cream cheese, sugar, and vanilla in a bowl. If you like a sweeter frosting add more sugar 1 tablespoon at a time. Pipe or use an offset spatula to frost the cupcakes. Top with fresh strawberry slices.

Pan Roasted Corn

2013-06-20T04:00:00.000-06:00

During the warm summer months I am always trying to find new ways to make corn. A few years ago I discovered this delicious fresh corn salad and a new way to make creamed corn. Both dishes have been crowd favorites at family gatherings and potlucks. After seeing a post on Pinterest that instructed how to roast frozen corn in the oven, I decided to start experimenting.

The final product was beyond tasty! It was sweet, caramelized, and just a tiny bit spicy. My family loved it, and I think it will be my new summer corn dish. I can't say enough how much I loved it. Honestly, I probably would have eaten most of it by myself if my family hadn't been around. Next time you need to make a side dish make this one. ENJOY!

Pan Roasted Corn

Recipe Source: Jenn

1 tbl. olive oil

1 tbl. butter

3-4 ears of fresh corn, kernels removed from the ears

1/2 cup chopped red onion

1/4 tsp. salt

a sprinkle of cayenne pepper (this is all about your taste here)

pepper to taste

chopped fresh parsley

In a non-stick pan, heat the olive oil and butter over medium heat. Add the corn, red onion, garlic, salt, cayenne, and pepper. Allow the liquid to cook out of the mixture, then turn the heat down to medium-low. Keep on eye on it, because once the liquid cooks out, the corn will burn easily. Continue cooking until the corn begins to caramelize. Add the fresh parsley and serve.

Chocolate Chip Coffee Cake

2013-05-26T22:00:00.000-06:00

It is time for another round of Secret Recipe Club recipes. I love doing this every month, because it introduces me to blogs that I wouldn't otherwise see. This month I was lucky enough to be assigned to Fantastical Sharing of Recipes written by Sarah. What I love about this blog is that Sarah has a similar take on food as me. She tries to cook at home and not from packaged meals, but she also cooks what her family loves. Not everything is the healthiest but she is always trying new recipes and sharing them with her family.

As I started going through her recipes, I found many that I wanted to make. Her one pot spaghetti looks awesome, and has been pinned for future reference. I almost went for the cheddar baked potato soup, but the weather here is just too warm for that. So, finally, I settled on this chocolate chip coffee cake. I love coffee cakes, and Sarah says "adores," it and it is super easy to make. I didn't feel the need to make any changes to this recipe. I left it just as Sarah did. It was light, with just the right amount of chocolate and cinnamon in every bite. ENJOY!

Chocolate Chip Coffee Cake

Recipe Source: Fantastical Sharing of Recipes via Two Peas & Their Pod

2 cups flour

1 1/2 teaspoons baking powders

1 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup butter at room temperature

2 large eggs

1 cup sour cream

1 teaspoon vanilla

1 cup chocolate chips

Cinnamon Sugar Filling/Topping:

Combine in a small bowl and set aside

1/4 cup granulated sugar

3 tablespoons brown sugar

1 1/2 teaspoons cinnamon

Greas an 8 inch square pan and preheat your oven to 350 F

In a bowl, whisk together the dry ingredients.

In your stand mixer, cream the butter and sugar until it is light and fluffy. Add the eggs one at a time and continue mixing until the mixture is smooth. Add the sour cream, and vanilla.

Add the flour mixture and mix until just combined.

Spoon half the batter into your prepared pan. Sprinkle with half the cinnamon sugar mixture and half the chocolate chips. Spoon the rest of the batter into the pan and top it with the remainder of chocolate chips and cinnamon mixture.

Bake for 40 minutes and cool to room temperature.

Cinnamon Baked French Toast

2013-05-26T10:23:00.000-06:00

A while ago, my friend Ellie sent me this recipe to try. We used to work together in the same office before I left my job at that company. At work we always talked food and shared recipes that we had tried. When I started this blog she gave me ideas and was one of my first blog followers. She was a huge supporter of me as I chased after my dreams of becoming a teacher. I knew that when she sent me this recipe it had to be good, because her recipes always are.

I tried it soon after she sent it to me. I have made it many times since. But, I never took the time to take pictures and type a post about it. I knew that it had to be shared because it is the best baked french toast I have ever had. Finally here I am sharing it with all of you.

This recipe originates from the Pioneer Woman's website. Now, there is another clue it's good. If the Pioneer Woman makes it, it is good! The first time I made it, I followed the recipe exactly. But, then decided to make some changes. First up, I decided to use my own cinnamon swirl bread to add some more cinnamon swirl flavor. Second, I used regular milk instead of heavy cream. I don't usually have heavy cream on hand, and regular milk worked just fine for me. Finally, I cut the bread portion of the recipe in half, but kept the cinnamon topping recipe intact because my family really, REALLY loved the cinnamon topping. If you want to see the original recipe it is on Ree Drummond's site. ENJOY!

Cinnamon Baked French Toast
Recipe Source: shared by Ellie from The Pioneer Woman

1/2 loaf of cinnamon swirl bread or regular french bread, torn into pieces
4 eggs
1 1/4 cups whole milk
3/8 cup sugar
1 tablespoon vanilla

Cinnamon topping
1/2 cup flour
1/2 cup brown sugar
1/4 tsp salt
1 stick cold butter

Grease a 9x9 pan. Place bread in the pan evenly.

In a bowl whisk together the eggs, milk, sugar, and vanilla. Pour the egg mixture over the bread. Cover with foil and refrigerate overnight.

Next, combine the cinnamon topping ingredients until crumbly. Place in a baggie and refrigerate overnight.

In the morning, pre-heat your oven to 350 F. Remove the foil from the bread and egg mixture. Spread the cinnamon topping mixture over the top.

Bake for 45 minutes to achieve a custard like texture or 1 hour for a firmer texture. (The top and sides will be golden brown)

**If desired, you can sprinkle fresh fruit on top of the bread before the cinnamon topping goes on.

Serve with butter, syrup and powdered sugar.

Greetings...

2013-05-25T09:05:00.001-06:00

Hello everyone!

I realized this morning that not only have I not been blogging much lately, but I have not blogged in a MONTH! I "think" that life will be settling down now and I am excited. Part of my New Year resolutions was to not forget about my little spot in blog land, and I just haven't done a very good job of that.

Since graduating from EOU in December, I have been focused on family and substituting. I was fortunate enough to do two long term sub jobs, one of which ended yesterday with the last day of school, and to be called in frequently when I wasn't long term subbing. Two weeks ago I signed a contract for my own classroom, so I will be teaching 3rd grade next year! It is satisfying to know that the risk of leaving a stable job in a completely different industry to finish my degree has now paid off. I am blessed beyond belief and thankful to be offered a job when so many others are struggling to find one.

With all that, I am getting back on track with my recipes and cooking. I will be sharing a fabulous breakfast casserole my friend Ellie sent to me tomorrow, but first I have to make a loaf of cinnamon bread :)

Thank you all for sticking with me!

Jenn

Cheese, Tomato, and Herb Twists

2013-04-28T22:00:00.000-06:00

Well, another month has rolled around, and it is time for another round of the secret recipe club. This month I was assigned a fun blog called, The More Than Occasional Baker written by Ros. Ros has a love for baked goodies, both sweet and savory, and enjoys participating in cooking challenges.

I really enjoyed looking through the many different posts at The More Than Occasional Baker. There is a wide variety of delicious recipes to choose from. I was drawn to all 30 of the recipes made with peanut butter because it has been a while since I have tried anything new with the husband's favorite ingredient, but in the end practicality and time won out. I chose these tasty Cheese, Tomato, and Herb Twists because I needed an easy and tasty side dish to serve with dinner one night. I had all the ingredients on hand and was able to whip these babies out in no time flat.

Honestly, I was a little worried about how these would turn out. I'm not 100% sure, but, based on the spelling on The More Than Occasional Baker blog, Ros if from the UK or Australia. I wasn't sure that what I thought "tomato puree" was would be the same thing that Ros used in the original recipe. But, either way, the final product we delicious! I added a little bit of chopped roasted garlic to my twists, and a pinch of salt. My children devoured them. They were great as a side for our pasta, as well as a tasty snack later in the evening. ENJOY!!

Cheese, Tomato, and Herb Twists
Recipe Source: The More Than Occasional Baker

1 sheet of puff pastry, thawed
1 egg, beaten
1 small can of high quality tomato paste
1/2-1/3 cup grated mozzarella cheese
dried Italian herbs
pepper
roasted garlic (optional)

Pre-heat your oven to 425 F.

Roll out one sheet of puff pastry on a floured counter or baking sheet. Brush it with the beaten egg. Turn it over and spread a layer of tomato paste.

Sprinkle a layer of cheese, dried herbs, pepper and roasted garlic.

Cut the dough into strips, twist the ends and place back on the baking sheet.

Bake for 10-18 minutes depending on the size of your twists.

Cinnamon Swirl Bread

2013-03-27T15:59:00.003-06:00

As I have mentioned a time or two on this blog, I LOVE bread. In the past, I have made all kinds of recipes from delicious orange rolls, to satisfying bread sticks and bread bowls for hearty soups. But, my all time favorite way to eat homemade bread is in the form of toast.

Now, I am not a toast snob. I really love any kind of bread as toast. Whenever I make a loaf of Oatmeal bread, or no knead bread I save a slice for a snack or breakfast. Then I toast it up and cover it with butter...oh, it is so good! A few days ago, as I was sprinkling said toast with some cinnamon and sugar, and I realized that I had never made cinnamon swirl bread. That was about to change!

I went on a quest to find a recipe. Luckily, I had one already pinned on my Breads page on Pinterest. It comes originally from Babble.com. The author, Jaime, originally posted the white bread recipe on her blog, Sohpistamom, and the Cinnamon Swirl Bread on Babble.com.

As bread recipes go, this one is basic and produces the most wonderful bread. But, it can also be combined with cinnamon and sugar to make a loaf of Cinnamon Swirl Bread. That is what I did and I am so happy that I did. There was just enough cinnamon, sugar, butter mixture swirled between layers of the bread dough.

There are two ways to create the cinnamon swirliness (new word!). The first is to mix an egg white with sugar and cinnamon, spread it on the dough, roll up and bake. The second method is to spread butter on the dough, cover it with the cinnamon and sugar, roll up and bake. I tried both versions, and discovered the egg white method just didn't turn out for me. I ended up with a soggy, collapsing loaf of bread. So I tried the second method and loved the results.

Which ever method you like, I urge you to try it soon. You will love it and so will your family, ENJOY!

Cinnamon Swirl Bread
Recipe Source: Jaime at Babble.com

1 tablespoon instant or rapid rise yeast
3 1/2 cups unbleached flour (divided)
1 1/4 cups warm water
2 tablespoons olive oil
2 tablespoons honey
3/4 teaspoon salt
extra oil for the bowl during rising

*Cinnamon Filling:
4 tablespoons softened butter
1 cup sugar
3-4 tablespoons of cinnamon (this depends on how cinnamony you want your bread)

*Alternative Filling Option:
1 egg white
1 cup sugar
3-4 tablespoons of cinnamon

*I tried both fillings and prefer the one with butter. This is something you will have to try out on your own.

In a small bowl combine the water, oil, and honey. Set aside.

In the bowl of your mixer, combine the yeast, 3 cups of the flour, and salt. Mix for a few seconds to make sure everything is well combined. Slowly add the wet ingredients to the dry. If needed, add some of the reserved 1/2 cup of flour.

When the dough cleans off the side of the mixer bowl, you are ready to knead. I let my mixer do this for me, but you can do it by hand as well. Knead the dough for about 10 minutes. Remove from mixer, roll into a large ball and then place in a greased bowl.

Cover the dough, and allow it to rise until almost double in size in a warm place in your kitchen, about 30-40 minutes. I use my oven with the light on for the first rise.

When the dough has risen, gently deflate it. Roll it out into a rectangle that is roughly 5 inches by 14 inches. Spread the dough with softened butter and cinnamon sugar.

Roll up tightly from the narrow end.

Place the dough into a grease bread pan.

Again, cover and let it rise in a warm place. While your dough is rising, preheat the oven to 350 F.

Once the dough has risen, place it in the oven and bake for 25-35 minutes. Remove from pan and allow to cool, if you can!

Orzo, Cranberry, and Apple Salad

2013-03-25T00:00:00.000-06:00

I love a good pasta salad, but I am also very picky about my pasta salads. As a result I don't typically eat other people's salads, nor do I try new recipes. I stick with what I know and love. However, this month I stumbled on to this Orzo, Cranberry, and Apple Salad when I was assigned to Life and Kitchen for my Secret Recipe Club blog.

Life and Kitchen is run by Lindsey, a busy mom who enjoys cooking for her family and having fun. She writes her blog for her daughter and family in a hopes that one day they will understand what day to day life was like growing up in their family. Lindsey's most current posts don't have meat in them. In 2012 she gave it up and no longer cooks with meat products. But, that doesn't mean her recipes aren't super tasty! And, her older recipes do have meat so if that is what you are after you can find it on her blog.

I searched through her blog and found many recipes I was tempted to make. I narrowed my choices down to Apple Croissant Bread Pudding , Queso Blanco, French Onion Soup , and Orzo, Cranberry, and Apple Salad. The orzo salad won out because it looked light and refreshing, perfect for the Spring weather we have been having.

Now, like I already said I don't typically stray away from my favorite pasta salad, so this was a big step for me! The flavors in this salad can't be explained. The dried cranberries and granny smith apples add a delicious tart bite to the almonds and pasta. I loved the vinaigrette made with maple syrup and apple cider vinegar too because it soaked into the pasta and created a little morsels of tastiness in each bite.

My family had mixed reviews. My son would have no part of it. My husband said it was ok. My oldest son, daughter, and I decided that we liked it best completely chilled the next day. Really, it is up to you how to serve it. We tried it warm, room temperature, and cold. Cold was my favorite and the way I will eat it in the future. I did make a few changes. I used two apples instead of one, two cups of dried cranberries, and one cup of toasted almonds. I also chose to cook my orzo in chicken broth rather than vegetable broth and then added some cut chicken breasts so I could make the salad a main dish for my family. I hope you ENJOY!

Orzo, Cranberry, and Apple Salad

Recipe Source: modified slightly from Life and Kitchen

2 tablespoons olive oil
1 pound orzo
4 cups chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
2 medium green apples, diced into small pieces
2 cup dried cranberries
1 cup slivered almonds, toasted*
1-2 chicken breasts, roasted and cut into small pieces

Vinaigrette:
1/4 cup apple cider vinegar
3 tablespoons maple syrup
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

In a medium sauce pan, heat the olive oil. Add the orzo and cook for a few minutes until it is toasted and just light brown in a few spots. Pour in the broth of your choice and cook until the pasta is al dente, about 10-11 minutes. Strain off any liquid that may be left in the pot.

Put the cooked orzo into a large bowl. Add the chopped herbs, apples, cranberries, almonds and chicken. Combine well.

In a small bowl, combine the vinegar, salt, pepper, and olive oil. Whisk well to combine all the ingredients.

Pour the vinaigrette over the orzo mixture. Combine well. Serve at room temperature, or place in the refrigerator to cool completely.

*To toast almonds, spread the nuts in a single layer in a non-stick pan. Allow to toast over medium heat, stirring often. As soon as you can smell the nuts they are probably done. You are looking for a very light golden color. You can also toast them on a cookie sheet in an oven set at 350 F. Keep an eye on them. As soon as you can smell them, take them out and let them cool.

Cookie Dough Greek Yogurt

2013-03-20T12:43:00.003-06:00

Today's recipe isn't technically a recipe, but it has become one of my favorite food treats. I love that it gives me protein, but also tastes like dessert at the same time. It is cheap, it is easy to make, is portable, and it can be changed to suit your tastes.

I discovered this recipe on Pinterest, and have not changed it very much. This version is my favorite, but I have made other additions such as white chocolate chips, strawberries blueberries, and different flavors of yogurt. You can really do anything you want with it. ENJOY!

Cookie Dough Greek Yogurt

Recipe Source: The Suburban Girl Gone Country

1 small container Greek yogurt (I prefer vanilla flavor, but you can do use any flavor/brand you like)

1 healthy teaspoon peanut butter

1 tablespoon mini chocolate chips

a splash of vanilla (I really like vanilla)

a dash of salt (because I like the sweet and salty combination)

Combine and enjoy!

I take this in my lunch and mix it all together right before I eat it.

Other flavor combinations include:

Vanilla Yogurt, white chocolate chips and strawberries or blueberries

Strawberry Yogurt, chocolate chips, vanilla, granola

Lemon Lime Yogurt, white chocolate chips, macadamia nuts

Chipotle Sweet Potato Fries with Garlic Aioli Dipping Sauce

2013-02-25T10:00:00.000-07:00

I am so excited to share this recipe with all of you today! Why, you ask? Well two reasons. First, because today is Secret Recipe Club reveal day and I was assigned to an AMAZING blog and second, because the AMAZING blog is packed full of healthy, but delicious recipes.

The recipe I am in love with is Baked Chipotle Sweet Potato Fries with Garlic Aioli Dipping Sauce and it comes from Laura over at The Healthy Jalapeno. Her blog is full of recipes that are made with fresh ingredients that are good for your body. She says she has, "no special talents," but don't believe that because her food is awesome! Every recipe she makes for her new hubby and herself looks tasty, with a capital T!

I first contemplated one of her many smoothie recipes , because I am always in a rush in the mornings and need a filling, healthy breakfast. Then I spent some time on her snacks page drooling over a ton of options for my ~~wine~~ book club, (doesn't this Carmelized Onion Tart with Gorgonzola and Brie look heavenly ) But, I finally listened to a craving I had been having and felt inspired to make Baked Chipotle Sweet Potato Fries with Garlic Aioli because I wanted some french fries to pair with my oven baked chicken fingers.

These Sweet Potato Fries were a hit with my entire family! They were sweet and a little bit spicy. I loved the garlic dipping sauce so much that I decided to use it as a dip for bread later in the evening. For the sauce, I added fresh garlic instead of granulated garlic, and used reduced fat mayonnaise and sour cream to reduce the calories and fat. I especially like that these fries are easy to make, and can take the place of a regular fry anytime. I have found my go to healthy option with this recipe! ENJOY!!

Baked Chipotle Sweet Potato Fries

with Garlic Aioli Dipping Sauce

Recipe Source: The Healthy Jalapeno

**Please note, I tripled the recipe so that I had enough fries for my family. I am posting the recipe as I prepared it. You may need to adjust your quantities depending on the serving size you need.**

Baked Chipotle Sweet Potato Fries

3 Sweet Potatoes, peeled and cut into french fries

3 tablespoons olive oil

3 egg whites

1 1/2 teaspoons salt

1 1/2 teaspoons chipotle chili powder

1 1/2 teaspoons white pepper

3/4 paprika
additional salt if desired for sprinkling over the top after the fries are out of the oven

Garlic Aioli
**Again, cut this down or increase depending on the amount you are serving**

3 tablespoons reduced fat mayonnaise

1/2 cup reduced fat sour cream

3 large garlic cloves, very finely minced (you may use granulated garlic as well)

5 tablespoons fresh lemon juice

salt and pepper

Pre-heat your oven to 400 F. While it is heating up, line your baking sheet with parchment paper.

In a mixing bowl, combine the oil, egg whites, salt, chipotle powder, pepper, and paprika.

Add the sweet potatoes and toss to coat evenly with the coating.

Lay the potatoes on the baking sheet in a single layer. Bake for about 20 minutes on one side and another 20 minutes on the second side or until tender and brown on the edges. Sprinkle with salt and serve with garlic aioli or your favorite dipping sauce.

Sugar Cookies

2013-02-19T11:47:00.001-07:00

I have been searching for years to find a sugar cookie that I love. The problem is that everyone has their own preferences when it comes to cookies: crispy, soft, chewy, gooey, etc., which makes it hard to find the "perfect" recipe. Your perfect is probably not the same as my perfect.

When it comes to most cookies, I like them soft, but not so soft that they are underdone in the middle. I have been using a recipe for years that had amazing flavor and stayed soft through the baking process; however, the high volume of eggs made the cookies very puffy and they didn't keep their shape very well. I was ok with puffy cookies because they were just for me and my family, but once in a while I wanted a cookie that would hold the cutter shape better. This cookie does that!

Thanks to the lovely world of Pinterest, I have finally found a cookie that meets my requirements. This recipe comes from the blog Make Bake Celebrate and it is soft and still looks like the cookie cutter. I loved them plain, but they also frost beautifully. This recipe is quick to make. It doesn't require long chilling times, it rolls beautifully and the final product is one that everyone in my family loves.

I did have to make a few minor changes. First I added salt. The original recipe doesn't call for any salt, but I am a firm believer that every recipe should have some. I also added a little lemon zest for some additional flavor, but this is optional and depends on the flavors you enjoy most in your cookies. ENJOY!

Rolled Sugar Cookies
Recipe Source: Modified slightly from Make Bake Celebrate

**Please note that baking times will vary depending on the thickness and size of your cookies. I would highly recommend keeping a close eye on your first batch in order to determine the baking time that you need.**

3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
2 teaspoons lemon zest

About 30 minutes before making the cookies set your butter and egg on the counter to come to room temperature. You don't want super soft butter, for a good information on softened butter check this link out.

In a bowl combine the lour, baking powder, and salt. Set aside.

Using your mixer, cream the butter and sugar together until well combined. Add the egg and mix well. Mix in the vanilla and lemon zest.

Slowly add the flour one cup at a time. When the dough is well mixed, turn it out and knead until your it is nice and smooth. Wrap and refrigerate. At this point you don't need to chill for hours. You are only seeking for the dough to be firm. I left mine in the refrigerator about 20 minutes is all.

Pre-heat your oven to 350 F

When your dough is chilled, place it between two sheets of parchment paper to roll out. (The parchment paper under the dough can be transferred straight to your cookie sheet to prevent sticking if you like. I bake on stoneware and don't need the parchment.) Roll out your dough to the thickness you desire. I rolled to about 3/8 inch thickness, but you can go thicker or thinner if you want.

Cut out using the shape you want, transfer to a baking sheet, and bake until the cookies are set, and the tops look done. You can check for the moist, shiny appearance to be gone too. Mine baked for 9 minutes and were perfect for me.

Frost if desired, or enjoy immediately!

Lite Cheddar Broccoli Soup

2013-01-28T10:00:00.000-07:00

For the last few weeks my part of the world has been enduring freezing temperatures By freezing I mean highs around 15 degrees Fahrenheit. If anything says soup weather, these temperatures sure do! So, for this month's Secret Recipe Club I chose this Light Cheddar Broccoli Soup from I Am a Honey Bee. I loved that Nicole, the blog's author writes a blog with recipes, restaurant reviews, and scrap booking posts. It is creative and fun, and I loved checking in to see what new surprises might be posted.

On to the soup! Not only was this soup warm on a cold winter's day, it was great to try a recipe for a family favorite that is lower in fat and calories, but full of a TON of flavor. It was easy to make, and it took little time or effort. I stayed to true to the recipe and didn't make any changes other than the type of low fat cheese I used. ENJOY!

Lite Cheddar Broccoli Soup
Recipe Source: I Am a Honey Bee

2 heads of broccoli
3 cups skim milk
2 cups chicken stock/vegetable broth
1 large onion, finely chopped
2 tablespoons butter
1/4 cup whole wheat flour
8oz of shredded reduced fat cheddar cheese

Finely chop the broccoli including the stems. In a large pot, combine the milk broccoli and simmer about 10 minutes or until the broccoli is tender.

Heat a small pot, and then sauté the onions with 2 tablespoons butter. When the onions are soft and translucent, sprinkle the flour in and stir with a wooden spoon until the flour is evenly coating the onions. Add the broth slowly and mix until all lumps of flour are broken down.

Add the broth mixture into the pot with the broccoli and milk. Allow to heat through. Slowly add the cheese until well combined. Serve immediately.

Baked Ham and Egg Cups

2013-01-26T05:13:00.000-07:00

Let me tell you a secret. I didn't used to eat breakfast. I know, I know, it is the best meal of the day. I always made sure my kids ate it every morning because I wanted them to have a good start, but I just couldn't find the time to eat it myself. Instead, I would drink my soda and grab a snack about 11 a.m. to hold me over until lunch.

On the rare occasion when we made a big breakfast, or went out to eat breakfast, my go to meal was ham and eggs with hash browns and sourdough toast. It was always wonderfully delicious and perfect in every way--at least in my opinion. With my commitment to eating healthier this year, my ideal breakfast

ins't a good option anymore.

I know that I need protein in the mornings. I have been eating a lot of hard boiled eggs and fruit, which gets a bit boring. Insert this recipe for Baked Ham and Egg Cups, and the boring stops. They have the flavors of my favorite breakfast, but without the additional fat from frying everything in oil or butter. In fact, the original recipe states they come in at 100 calories each (depending, of course, on the type of ham and toppings you use.)

I have to say I'm in a bit of breakfast heaven right now. They little babies are delicious. The eggs are soft and full of flavor from cheese and ham. But, my favorite part is the crispy edges that the ham gets from the heat of the oven. Oh, my goodness they are good!

Now, some of you might be thinking the same thing I thought when I saw these for the first time, "it looks complicated to make." But, the good news is that they aren't hard at all. They are easy, and relatively quick to assemble. Not to mention, they can be customized to your tastes so everyone in the family gets eggs their way without a lot of hassle. If you want them runnier cook them less, I prefer mine almost completely set to ensure the whites aren't slimey. I think I might try them for a light lunch with a green salad very soon! Please, go try them, and ENJOY a delicious breakfast!

Baked Ham and Egg Cups

Inspiration: The Nest

Eggs

Thinly sliced ham

Salt/Pepper

Parmesean cheese (or cheese of your choice)

Green onions

Heat your oven to 375 degrees.

As the oven heats, lightly spray your pan with non stick spray. Line a muffin tin with 2 slices of ham, slightly overlapping them. Break one egg into each muffin cup. Sprinkle with salt, pepper, and cheese.

Bake for 10-18 minutes depending on your oven, the pan, and how well done you want your eggs. I set my timer for 10 minutes and then kept an eye on them until the whites were firm.

Gently remove from the pan, top with green onions, and serve with any side you wish! ENJOY!

The New Year

2013-01-06T13:24:00.002-07:00

I have been trying to write this post for quite a while. With the New Year comes the tradition of making promises to yourself and others, making goals, and, essentially, resetting parts of your life. It is a start over point if you choose to take it.

Every year I join others in creating goals for myself and my life. This annual tradition always sparks some anxiety in me because I want to do many great things, and I don't always have a plan for making them happen. I held off sharing my ideas, hopes, and goals with anyone, blog land included, because I wanted to make sure that I was being realistic with myself and not setting myself up for failure. When I was in banking I read a book about setting goals. It explained how writing your goals was important, well here they are for me to look at, read, and reflect on throughout the year.

There are three areas I want to focus on in 2013:

My Health- In 2013 I will make better food choices and exercise more often. Like millions of Americans I want to be in better shape; however, weight loss is not my big goal. Health is my big goal. Exercise more, no fad diets, and maintain control over my hypothyroidism by being proactive when my symptoms change. I don't expect to lose a ton of weight, because I don't really need to, but I do expect that by the time summer comes I can have more muscle, and the strength and endurance to keep up with my extremely fit and active husband.
Organization- In 2013 I will make realistic changes to ease my daily routines. You might be asking what this means. Well, I typically have very grand ideas and try to make big changes that are hard to follow through on. As a result there is no organization at all. I need order. I need things to make sense to me. In 2012 I just had to survive. I was in the last year of college and all my focus was on family and school. This year I can reclaim my previous life and try to make effective changes that will make sense to me and my family's routines.
Blogging-In 2013 I will plan my posts ahead of time and maintain my blog regularly. Have I mentioned I like to make big plans that are hard to follow through with? Well this blog is a product of such planning. It is not what I had originally envisioned, but when it was born my life was ~~a bit~~ a lot less crazy. Since I am resuming a more normal life, I want to focus time here developing this into what I originally envisioned it to be. Please be patient with me as things are reorganized and changed. My big goal is to include more about home and family here, in addition to food.

So there you have it. I hope that next year at this time I can share many successes with everyone. What are your goals?

Jalapeno Popper Mac and Cheese

2012-11-26T10:00:00.000-07:00

It's Secret Recipe Club reveal day! This has become one of my favorite events each month. This month I was lucky to be assigned Healthy. Delicious. as my blog to choose a recipe from. Lauren loves to cook and has a blog full of tasty AND healthy food. I had a lot of trouble choosing a recipe because Lauren's blog is full of amazing food, and since she has been blogging since March of 2007 there were many tasty recipes to choose from! Finally, I narrowed my choices down to three: Pear and Raspberry Brie Puffs, Brussel Sprout Salad with Maple Vinaigrette, and Jalapeno Popper Mac and Cheese. I settled on the Mac and Cheese because homemade mac and cheese is one of my all time favorite dishes, and jalapeno poppers are a favorite appetizer of mine. Both have cheese, and in my book cheese bumps a recipe to the top of the rankings.

Let's get to business about this recipe. I love that Lauren took a favorite unhealthy recipe of mine and lightened it up. This mac and cheese is made with reduced fat cheeses and vegetable stock. The addition of cream cheese helps create the jalapeno popper flavor, while also keeping the final product creamy--which is how mac and cheese should be! There is a smokey flavor from the bacon, crunchy breadcrumb topping, and, the best part, diced jalapenos dotted throughout the entire dish. Is a party in your mouth!

To make this dish kid friendly, I chopped the jalapenos very small and also reduced the overall amount to three peppers instead of eight. If it were just the hubby and me, I could have left it as the original recipe stated. I also increased the cream cheese to six ounces. This was an accident because I didn't pay attention, though it was a good accident. The extra cheese only helped the dish have a creamy texture and gave it more flavor.

Overall, this is one of my favorite Secret Recipe Club recipes that I have posted. It was delicious and a HUGE hit for the entire family. ENJOY!

Jalapeno Popper Mac and Cheese

Recipe Source: Modified slightly from Healthy. Delicious.

4 ounces dry small, ridged pasta (I used Shells)

1 slice bacon, diced (optional)

1/4 cup diced Red Onion

1 clove Garlic, minced

3 Jalapeno Peppers, seeded and sliced (the original recipe called for 8)

2 Tablespoons Flour

1 cup Vegetable Stock

4 ounces Reduced Fat Sharp Cheddar Cheese, shredded

4 ounces Reduced Fat Pepper Jack Cheese, shredded

6 ounces 1/3 Less Fat Cream Cheese, cut into cubes (the original recipe called for 4)

1/4 cup Bread Crumbs

Bring a large pot of salted water to a boil. Cook pasta according to directions on the package until al dente. Don’t overcook the pasta!

While the pasta is cooking brown the bacon, in a large sauce pan over medium heat. Allow to get crispy then remove from the pan and drain on paper towels. Leave the grease in the pot.

To the warm bacon grease, add the onion and garlic and cook until softened — about 3 minutes.

If you choose not use bacon simply soften the onion and garlic in a tablespoon of olive oil. Add the jalapenos and cook until soft. Stir in the flour. Cook for 1 minute, and then add the vegetable stock. Cook for about five minutes or until the sauce begins to thicken.

Slowly stir in the Cheddar and Pepper Jack cheeses, adding a little at a time and letting it melt completely before adding more. Don’t add the cheese too quickly or the sauce will become grainy. Stir in the cream cheese. Mix in the crumbled bacon, if using.

Combine the cooked pasta and cheese in a shallow baking dish or individual ramekins. (At this point no one will know if you sample a few bites!) Sprinkle a thin layer of bread crumbs over the top. Broil 3-5 minutes, or until bread crumb topping is crispy and golden brown.

Chocolate Fudge Bundt Cake

2012-11-24T09:52:00.000-07:00

Every year, after the massive amounts of food at Thanksgiving dinner, we head over to my sister-in-law's house for dessert. It has become a tradition for all of the extended family, and everyone enjoys the time together. I try to make a new dish each year to share. Last year it was this Peanut Butter Chocolate Cake Cheesecake that took two days to make, but was insanely good and worth every second of effort. This year I needed something easy and quick to make, but with the same decadence as last year's contribution.

After a short visit to my Pinterest page, I found a chocolate cake that I had pinned a while back. It looked rich and moist, but best of all the recipe was easy. Perfect to bake the morning of Thanksgiving. Now, I'm not a huge fan of mixes, but when a cake looks this good I am willing to make compromises. I am so glad that I did. The recipe called for two cups of sour cream which contributed to the tenderness of the final result, and I substituted coffee for the water. The pudding added a richness that I have never achieved before with a chocolate cake recipe. The final result was a cake that was uber moist and full of rich, chocolate flavor. I loved that it didn't require a thick layer of frosting and it was even better the next day once all of the flavors had melded together. I opted to include the fudge sauce and more chocolate chips; however, they are not necessary at all. ENJOY!

Chocolate Fudge Bundt Cake

Recipe Source: modified slightly from Let's Dish

Ingredients
1 (18.25 oz.) chocolate cake mix
1 (3.4 oz.) package instant chocolate pudding mix
2 cups sour cream
3 eggs
⅓ cup vegetable oil
½ cup strong coffee (or water if you prefer)
2 cups semi-sweet chocolate chips

Directions
Preheat oven to 350 degrees.

Grease and flour a 10-inch fluted or bundt pan very well. Mix all ingredients, except the chocolate chips, in stand mixer or with a handheld mixer until well blended. Fold in chocolate chips. Spoon batter (it will be thick) into prepared pan. Bake for 50 minutes to 1 hour. Cool for 15 minutes in the pan before turning out onto a wire rack to cool completely. If desired, top with fudge sauce and more chocolate chips (I did and it was wonderful!)

Fudge Sauce

Recipe Source: Let's Dish originally from Martha Stewart's Everyday Food: Great Food Fast cookbook

Ingredients
1/4 cup light corn syrup
6 ounces semisweet chocolate chips
3/4 cup heavy cream

Directions
In a small saucepan, combine corn syrup and chocolate chips over medium-low heat. Stir occassionally until smooth, 4-5 minutes. Whisk in heavy cream until smooth and well blended. Serve warm, or cool to room temperature before transferring to an airtight container. Store any unused sauce in the refrigerator for up to 3 weeks.

Caramel Pear Upside Down Cake

2012-11-20T17:37:00.000-07:00

You know those recipes that are similar to another recipe that you love? This recipe is one of those recipes. It is like a pineapple upside down cake, which is one of my all time favorite cakes, in flavor and technique, but instead of pineapple the fruit layer is fresh fall pears. YUM!

The original recipe calls for canned pears, but during this time of year in my area we have an abundance of fresh pears. I went with the fresh pears because of price and flavor. I was not disappointed. This cake has rich, gooey, caramelly, flavors from the brown sugar and butter combined with sweet pears and a moist yellow cake. The whole thing just screams Fall, well you have to listen carefully to hear the screaming, but I promise it does. ENJOY!

Caramel Pear Upside Down Cake

Recipe Source: Modified slightly from Moonspice

Ingredients:

½ cup Dark Brown Sugar

¼ cup Unsalted Butter

2-3 Ripe pears, peeled, cored and sliced

1 cup Plain Flour

2 tsp Baking Powder

A pinch of Salt

1 cup Granulated sugar

3 Medium size Eggs

½ cup Plain Yogurt or sour cream

¼ tsp Vanilla Extract

½ cup vegetable oil

Directions:

Pre-heat the oven 350 degrees. Grease a 9 inch cake pan, then line with a round piece of parchment paper.

In a small pan, melt the butter and brown sugar over medium heat. While the butter and sugar are melting, slice the pears and arrange them in the prepared pan. When the butter and sugar are melted, carefully pour it over the top of the pears.

In a medium bowl, combine the flour, baking powder, and salt. In another bowl, beat the sugar, eggs, yogurt, vanilla and oil. When the wet ingredients are well combined, gently mix it into the dry ingredients. Don't over mix!

Pour the batter over the top of the pear topping. Bake for 45-50 minutes or until a toothpick comes out clean from the center. Allow to cool in the pan completely. When cool, place a plate on top of the pan and turn it over to release it from the pan. If for some reason a pear sticks to your pan, just gently remove and place it back where it is supposed to be. No one will know the difference.

Top the whole thing with fresh whipped cream!

Chicken and Dumplings

2012-11-03T07:47:00.001-06:00

On a cold day there is nothing more comforting to me than a bowl of warm soup. I love making it, I love eating it, and I love the leftovers. This year I decided to try chicken and dumplings rather than my traditional chicken noodle soup. I have always avoided dumplings because I thought they were hard to make. I was wrong, they were easy peasy to make! As a result, I instantly fell in love with the tender dumplings, flavorful chicken, and thick broth.

On top of easy to make, this recipe is super inexpensive; especially if you make your own chicken broth. This meal has become one of my quick go to meals because it can be made in about 30 minutes. I did cut down the portions of the dumpling recipe because I always ended up with too many dumplings, but you can easily increase them if you want a higher dumpling:chicken:broth ration. ENJOY!

Chicken and Dumplings
Recipe Source: Eat At Home

about 2-3 cups cooked chicken
6-7 cups chicken broth
1 cup flour
1 Tbs. butter
1/4 tsp. baking powder
pinch of salt
about 1/2 cup of milk, (it may take a bit more or less)

In a large pot, bring the chicken broth to a simmer.

While the broth is coming to a simmer, combine the flour, baking powder and salt. Cut the butter into the flour mixture until it is well incorporated. You can use a fork, your hands, or a mixer for this step.

When the butter is well incorporated, stir in the milk. Mix with a fork until the ingredients form a ball.

On a heavily floured work surface, shape the dough into a disc. Roll it out about 1/8 in thick. Using a pizza cutter, cut the dough into squares about 2x2. If they aren't perfect it is no biggie :) At this point the dumplings can be frozen or stored in the refrigerator. Flour a piece of waxed paper and place the dumplings on the wax paper. Freeze them in a single layer then transfer to a baggie or store them in the refrigerator on the wax paper.

When the broth is at a simmer, drop the chicken in and raise the heat to boiling. When the broth is at a full boil, drop the dumplings in. Don't worry about the extra flour on them because this will help to thicken the broth. Allow the dumplings to cook 12-15 minutes or until they are cooked through and don't taste like raw flour when you bite into them.

Creamy Tomato Tortellini Soup

2012-10-22T16:45:00.002-06:00

The trees are brilliant shades of red, orange, and yellow, and the air is crisp and cool. My husband and oldest son are off in the mountains deer hunting and my two younger children are enjoying the warm afternoon sun that chases the frost away. All of this means Fall has arrived, and with it comes soup season.

Though I haven't been outside enjoying the beauty of Fall thanks to computer work, I can still appreciate a nice hearty soup to enjoy with my family. I pinned soups all summer long in anticipation for a perfect day to enjoy them--the day finally arrived a few days ago.

First up for soup season was Creamy Tomato Tortellini Soup. It had a rich tomato broth in which cheese tortellini cooks and then it is topped with parmesan cheese. Really, what could be better than that? It was hearty and filling without being heavy. I loved the broth alone and when a piece of pasta was included in the bite I was in a very happy place. We paired it up with some fresh french bread that was toasted with olive oil. ENJOY!

Creamy Tomato Tortellini Soup

Recipe Source: Modified slightly from Mrs. Schwartz's Kitchen

2 cloves of garlic, minced
2 tablespoons olive oil
1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) condensed tomato soup
2 cups chicken broth
1 1/2 cups milk
2 cups half-and-half cream
2 tablespoons tomato paste
1 teaspoon onion powder
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Heat a large stock pot until hot. Add olive oil and garlic. Saute until the garlic begins to turn golden. Keep an eye on this so you don't burn your garlic.
When the garlic is golden, add the soup, milk, half and half, chicken stock and spices. Let this simmer for about 8 minutes then add your pasta. Follow the instructions on your brand of pasta. Cooking time may vary. Allow the pasta to simmer until tender.
Ladle the soup into bowls and enjoy with shaved parmesan cheese and french bread.

An Update...

2012-10-09T17:40:00.002-06:00

Hello!

First I want to just say I am sorry for the very LONG, and unplanned, absence. Once the new school year started, I have found it increasingly difficult to maintain family, school, and the blog. I hope all of you will accept my apology and wait for my return to blog land.

Life here at my house has exploded with excitement since August. I am in full swing with student teaching, which means the end is in sight--graduation is in December! I now have a middle schooler, which is quite the adjustment for everyone, a 4th grader, and a 1st grader. They are all doing incredibly well, but each is at different school which results in a lot of running around in the mornings. My husband is working the dreamiest hours right now, day shift, which makes the balancing act so much easier.

I will close with a huge thank-you to all of you that read my posts, pin my recipes, and continue to support me even when I'm not around. I appreciate all of you!

Happy cooking!

Jenn

Roasted Tomato Tart

2012-08-27T10:00:00.000-06:00

I can not believe that a month has gone by since my last post! The month of August has FLOWN by like a whirlwind, and I now find myself adjusting to a new school schedule. In addition to the start of school, it is also time for another round of the Secret Recipe Club.

This month, I was assigned to Bewitching Kitchen written by Sally who is originally from Brazil and has traveled the world. If you want recipes that feature fresh and healthy ingredients this blog is for you. I was struggling to choose a recipe because all of Sally's recipes look mouth watering! I finally settled on the Roasted Heirloom Tomato Tart that she adapted from Just a Smidgen because tomatoes are in abundance right now, and I believe that anything that calls for puff pastry is destined to be delicious!

I was not wrong! This tart was delicious with the creamy cheese and sweet summer tomatoes atop the light and crispy puff pastry. I was not able to locate bocconcini mozzarella which is a fresh mozzarella cheese about the size of a cherry tomato and stored in water or whey. I was able to find a fresh mozzarella with a soft creamy texture, but it was not stored in whey and was about a pound in size. Another change I made was to use the fresh tomatoes from our church's community garden. These tomatoes, though not heirlooms, are sweet and delicious and pair wonderfully with the cheeses and herbes de provence. Please head over and take a look at the beautiful recipes that Sally has posted on her blog, you won't be sorry! ENJOY!

Roasted Tomato Tart

Recipe Source: Modified slightly from Bewitching Kitchen
(Changes are in italics)

1 package puff pastry, defrosted (use one half for the tart)
5 to 6 heirloom tomatoes (I used fresh garden tomatoes)
olive oil
salt and cracked black pepper to taste
1 container of bocconcini mozzarella, drained (200g / 7 to 8 ounces) (I used a fresh mozzarella cut into cubes, though it wasn't stored or shaped like bocconcini mozzarella)
1/4 cup tomato sauce
1/8 cup Parmigiano-Reggiano cheese, grated
2 tsp Herbes de Provence
1 egg

Heat oven to 400° F.

Roll out one sheet of puff pastry on parchment paper until it measures about 11” x 14”. Use a fork to poke holes in the dough. This will help prevent the dough from "puffing" too much. Roll the edges of the dough to create a border all around.

Spread the tomato sauce inside the border. Top with the bocconcini or cubed mozzarella.

To remove the excess liquid from your tomatoes, slice them and place them between two layers of paper towels to draw out the moisture. Layer the tomatoes over the cheese allowing them overlap a little bit. If you can, use a variety of sizes and colors.

Sprinkle the top with the herbes de Provence and the grated Parmigiano.

Whisk the egg with a tablespoon of water to make a wash, and brush this mixture on the edges of the pastry.

Bake for about 30 minutes or until the puff pastry has risen and lightly browned. Begin checking around 20 minutes in case your tart is done in less time. Remember all ovens vary and so do the moisture levels in the tomatoes.

Cut into squares and enjoy with a green salad.

Peanut Butter Pound Cake

2012-07-30T10:00:00.000-06:00

This month's recipe for the Secret Recipe Club comes from the blog Loving Life written by Kirstin. What I enjoyed about reading through this blog is the personal aspect Kirstin brings to all of her posts. Not only are there recipes, but also daily life details of one family from the Pacific Northwest. I love learning about those who write the blogs and getting to know about their life and what is important to them.

I have shared on my blog a time or two that my husband's favorite dessert flavors are chocolate and peanut butter, in fact I have a chocolate and peanut butter category on my blog just so I can quickly find a recipe whenever he has a craving. When I found this peanut butter pound cake at Loving Life I knew it was the recipe that I would be making for this month's reveal.

As pound cakes go this one fits the bill. It is dense, but moist, and very full of flavor. Alone it reminds me of a peanut butter cookie in cake form, but then the frosting is added leaving the eater with a peanut butter explosion of flavor...oh yes, it was tasty! I didn't change a lot about the recipe. I doubled the amount of vanilla, thinned the frosting so that it was more of a glaze, and added a chocolate drizzle on top for hubby. I did find that it took 1 hour and 20 minutes to finish baking. This may be due to the size of my pan. I used a large stoneware fluted pan that utilized "most" of my batter. If you make this, be sure to begin checking your cake for doneness at about 55 minutes. ENJOY!!

Peanut Butter Pound Cake
Recipe Source: Modified slightly from Loving Life

Cake:

1 cup butter, softened

2 cups sugar

1 cup light brown sugar, packed

1/2 cup peanut butter

5 eggs

2 tablespoons vanilla (original recipe called for 1)

3 cups cake flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cups whipping cream or whole milk

Prepare a large tube pan or bundt pan and preheat the oven to 325 F. Depending on the size of your pan you may have extra batter left over, use this for cupcakes.

In a large bowl or kitchen aide mixer cream together the butter and sugar until light and fluffy. Add the brown sugar and peanut butter mixing until well combined. Add the eggs one at a time, mixing well after each one. Add in vanilla.

In another bowl whisk together the flour, baking powder, salt, and baking soda. Add about 1/3 of the dry ingredients and then about 1/3 of the milk. Continue adding the dry ingredients and the milk alternating until they are both added and well combined.

Fill the prepared pan about 3/4 full (remember you may have extra batter left over depending on the size of your pan). Bake for 60-90 minutes or until a toothpick comes out clean.

Cool cake for 10 minutes then turn out to finish cooling. When completely cooled frost with frosting and top with chocolate drizzle or shavings.

Frosting/Glaze:

1/2 cup butter, softened

1 cups peanut butter

2 cups powdered sugar

3 Tablespoons milk (more or less depending on how thick or thin you want it. I used close to 7 tablespoons to get the consistency I wanted.)

In a kitchen aide bowl or medium bowl with an electric mixer combine the butter and peanut butter until well mixed. Add in the powdered sugar and milk until the desired consistency is reached.

**I should have cut the original recipe in half because I ended up with a lot of glaze, but it was tasty and with some additional powdered sugar to thicken it up it tasted great on graham crackers!**

Chocolate Drizzle:

1/2 chocolate chips

1 teaspoon oil

Melt together over a double boiler over low heat until well combined. Drizzle over frosted cake.

Apple Cake

2012-07-27T19:25:00.002-06:00

When your in-laws give you three cases of apples it means it is time to make delicious desserts! Apples are my all time favorite fruit to bake with and it won't be difficult to use them all up. My father-in-law made a request for a batch of apple butter, my husband asked for dried apples to pack during hunting season, and I wanted to try some new recipes.

The first recipe I tried was this delicious French apple cake. It it dense with chunks of apples and rich with an almost custard flavored cake, but light and delicate too. I would put the cake to apple ratio at about 50/50. This cake was gobbled up quickly by my family. I thought it was best at room temperature with a sprinkling of powdered sugar; however, there is absolutely nothing wrong with it served warm with fresh whipped cream!

I only made one change to this recipe--the original calls for 3 tablespoons of rum; however, I didn't have any so I left it out of this recipe. If you have it, add it in and let me know how you like it. ENJOY!!

Marie Helene's French Apple Cake published in Dorie Greenspan’s Around My French Table
Recipe Source: Slightly adapted from Kirbie's Cravings

3/4 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
4 large apples (it’s suggested you use 4 different kinds)
2 large eggs
3/4 cup sugar
1/2 teaspoon pure vanilla extract
8 tablespoons unsalted butter, melted and cooled

Instructions

Preheat the oven to 350 degrees F and center a rack in the oven. Butter an 8 inch springform pan (I lined mine with parchment paper). Line a cookie sheet with parchment paper to put your pan on, or you can also wrap tin foil around the base of the pan like I did.

Peel, core, and chop the apples into 1 inch chunks.

Sift the flour, baking powder, and salt together in a small bowl.

In a medium bowl, beat the eggs with a whisk until light yellow and foamy. Add the sugar and vanilla and whisk until smooth.

Stir in half of the flour mixture, when it’s incorporated, add half of the melted butter, followed by the remaining flour mixture and butter. Mix in between additions so you have a smooth, thick batter.

Fold in the apples with a rubber spatula.

Pour batter into prepared pan. Spread with spatula so the batter is somewhat even.

Bake for 50-60 minutes, or until the top of the cake is golden brown and a knife inserted in the center comes out clean. Transfer to a cooling rack and cool for five minutes. Top with powdered sugar and freshly whipped cream.

Twice Baked Potatoes

2012-07-25T10:19:00.000-06:00

In order to get ready for my family to go back to school in a few weeks I have been trying to stock my freezer with meals and side dishes. With my recent discovery of the perfect baked potato I decided to make twice baked potatoes, and put them in the freezer for an easy side dish. These potatoes have been around for a long while with many variations, I am sharing with you how I prepare them for my family.

This potato is delicious with a creamy cheesy filling, flavorful skin, and brown, crispy top. We love them with grilled meat and a light salad or even for lunch once in a while. They are easy to change and adapt depending on your family's likes and dislikes. I hope you ENJOY!

Twice Baked Potatoes

Recipe Source: A Cook's Quest

5 Baked potatoes, cooled slightly

1 cup sour cream

2 tablespoons butter, softened

Shredded Cheese

Salt

Pepper

Seasoning Salt

**The sour cream is an estimate. The amount you will need will depend on the moisture in your potatoes, along with the size of your potatoes.

When your potatoes are cool enough to handle slice them in half length-wise. (I made a lot more than five for this batch. If you decide to do so remember to adjust your other ingredients.)

With a spoon, carefully scoop out the inside of the potato and place it in a bowl. Make sure to be careful not to puncture the skin.

Mash the potato insides, and add the salt, pepper, butter and sour cream. You want a creamy mixture that is a little thicker than mashed potatoes. Add the grated cheese. If needed add more sour cream or seasonings to achieve the flavor and texture you need.

Spoon the filling into the empty shells.

At this point, you can bake the potatoes at 350 for 15-20 minutes and broil for a few minutes to brown the tops, or freeze for later. If you decide to freeze the potatoes, place them in a pan and cover and freeze.

To bake from frozen:

Heat oven to 350 F. Bake 35-45 minutes or until centers are warm. Broil for a few minutes to get the top nice and brown.

Green Monster Smoothies

2012-07-23T17:39:00.000-06:00

About a month ago my mother in law called me out of the blue and asked, "Do you want a tread-mill?" to which I replied, "ummm, yes?" And within the hour I had a treadmill in my garage just waiting to burn all those unwanted calories off of my ever growing hips.

Fast forward a few weeks to when my mother in law was cleaning out her cabinets and stumbled upon a smoothie maker still in the box and never used. She asked me if I wanted it or not, and, after considering what I had planned for dinner that night (NOTHING), I quickly snatched it up and became a hero when I made fruit smoothies and peanut butter sandwiches for dinner. Thus, our love of fresh fruit smoothies was born in my kitchen.

There are millions of ways to make smoothies both healthy and un-healthy. So far ours have been relatively healthy. We have been making them by tossing in fruit, ice, and milk or yogurt and blending away. But, now I feel an obligation to create a REALLY healthy smoothie to have after I ~~run~~ walk the calories away on my new treadmill and become a healthier version of me.

Thanks to Pinterest it didn't take me long to find a recipe for a healthy smoothie. What I like about this recipe, well all smoothie recipes really, is that I can change it up. I can mix in any combination of fruit that I want and know that I am getting a ton of healthy vitamins in one meal. I'm not so good at eating vegetables, especially those dark green ones that doctors tells us to eat, so the spinach is a great thing for me. I can't really taste it at all, but yet my body is benefiting from all the healthy goodness that spinach offers.

Iowa Girl Eats, where this recipe came from, states:

Spinach is fat free, cholesterol free, low in calories, and very low in sodium
Spinach is an excellent source of vitamin A, C, K, iron, fiber, folate, and lutein
Leutin is an antioxidant that promotes good eye health, and may help prevent cancer of the liver, ovaries, colon and prostate, and even dementia.
Dole lab tests found spinach juice has twice the chlorophyll, eight times the calcium, six times the magnesium, 10 times the potassium, 15 times the vitamin C and 43 times the vitamin A of wheat grass juice

I stayed pretty true to the original recipe substituting only non-fat milk for the Vanilla Almond breeze and using only 2 cups of spinach. Using less spinach reduced the bright green color of the original recipe, but that is OK, it was YUMMY! My children, as well as three of their friends, tasted it and said it was good, but no one was overly excited about it like I was. Next time I think I may add a scoop of protein powder, omit the peanut butter, and throw in a few strawberries and blueberries. YUM!

So go on, mix one up and ENJOY!

Green Monster Smoothies

Recipe Source: Iowa Girl Eats

1 frozen sliced banana
1 Tablespoon peanut butter
1/2 cup 0% Vanilla Chobani Greek yogurt
1 cup Unsweetened Vanilla Almond Breeze (or other kind of milk)
4 cups baby spinach (or more, or less)

Directions:
Combine all ingredients in a blender and blend until smooth.