During the recent site maintenance I did it came to my attention that there is a very serious problem with my little recipe blog.

I realized that there aren’t nearly enough dessert recipes here.

And, I can hear some of you out there now . . . “But, you’re dieting. We’re all dieting. Of course you aren’t making many dessert recipes. We’ve all given up cookies and cupcakes and cheesecake. We gave them up in the interest of our flappy arm fat!”

Yes, yes, that’s true. I do hate that flappy arm fat. It’s also true that I’ve had to give up a lot of my favorites. I’m not likely going to blog about those things since I’m not eating them. You guys are so smart. You totally have a good point.This explains the recent absence of potatoes, fried bread and macaroni and cheese from Angie’s Pangies!

Still, there is no reason, nay, there is no excuse for the lack of dessert recipes here. Cuz, readers? I’m so sorry, but, I’ve been eating them. Because you want to know the one thing I have not given up? That’s right, you got it ~ sugar.

So, frankly, I have no idea how this could have possibly happened. It is a well known fact that I adore sweets. When I read a recipe comment that says “This was just right for us, we like things a little less on the sweet side.” I know that means “DOUBLE the sugar” in Angie-speak. Simply put, I cannot diet for any length of time without having a slice of cake or a scoop of ice cream or spraying the whipped cream directly into my mouth . . .

Wait. Scratch that last bit about the whipped cream. That actually never happened.

I’m totally doomed to have flappy arm fat forever, aren’t I?

Well, before we all get into the heavy discussion about diet vs. life style change and moderation vs. elimination I’m just going to go ahead and fix this little problem. I’m just going to have share a few great sweets that’ll be good anytime you have a hankering for sugar.

First up? Cheesecake.

This cheesecake is served in a mug assuring you that as long as you only clean out one mug you won’t overeat. They’re terrible cute, too!

Mocha Espresso Cheesecake Cups
From from Woman’s Day Magazine

Start out by whisking instant coffee into milk over medium heat. Heat slowly to simmering, then remove from the heat and add the chocolate and some Kahlua. Set the milk and chocolate aside for a few minutes to let the chocolate get melty. I used half bittersweet and half semi-sweet chocolate for this batch and it gave it a deep, rich flavor.

While you’re waiting for the chocolate to melt, put cream cheese and sugar in the food processor (you can use a mixer if you do not have a food processor.) Mix until the cream cheese is smooth. Scrape down the sides, then add the eggs and vanilla and mix again.

Transfer the cheese mixture to a medium bowl. Whisk the chocolate mixture together until it is smooth and all the chocolate has melted. Pour this into cream cheese mixture and stir. Look at that – isn’t that the most wonderful looking mixture you’ve ever seen?

Pour even amounts of cheese batter into 6 oven proof coffee cups, but do not fill more than 2/3 full. If you have more than will fit into 6 cups just use an extra cup.

Place the cups in a 9×13 pan and add enough hot water to fill the pan half way up the side of the cups. Bake these in a 350 degree oven for 40 minutes.

Remove the entire pan from the oven and allow the cups to cool in the water bath until they are cool enough to pick up, but still toasty warm. Put a dollop of whipped cream on top and sprinkle with cinnamon or cocoa.

I used my cute little cookie stencils to sprinkle the cinnamon in a cute holiday pattern. Isn’t that sweet? You know, with an exacto knife and a printer I could have saved myself a few bucks and made my own stencils – and I suppose you could too!

Just ignore the camera lens cap there . . .

If you eat these while they are still warm they are almost like a decadent pot de creme – a custardy type dessert. But, if you put them in the fridge and let them sit overnight the next day you have full on cheesecake flavor. I know because I ate one right after it came out of the oven, and … and then I had another one the next morning. Then I ran on the treadmill for 45 minutes. It was totally worth it.

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You want to know what I think makes a great food blog?

photo credit: MissTessmacher

O.k., you know what? Never mind, don’t answer that. Because I’m going to tell you anyhow.

I can tell you this: it’s not great recipes, it’s not the great voice of the blogger and, nope, it’s not the awesome photos.

Granted, those things can all add up to make a great food blog.  But, a blog with great recipes, voice and photos can still be the pits.

So, what’s missing?

A way to find the recipes. It’s true. Sometimes bloggers add recipe upon recipe upon recipe. Yes, some of them are amazing. But, after a month the amazing recipe is buried and you would never be able to find it without clicking through 5 weeks worth of posts. 5 weeks worth of so-so posts.

After I click on the word “older” at the bottom of your page about the 27th time I move on to a different blog. It’s also likely the blog is getting dumped out of my feed reader, too. No matter how great the recipes, a blog simply becomes unusable to me if I cannot find the honey lime chicken recipe you put up in October.

Because, you see, I love honey lime chicken. Oh boy do I.

Losing a honey lime chicken recipe decidedly does not work for me.

On a more positive note, let’s talk about what does work for me. I want to share how you can make the most out of the recipes on this blog, you know, like . . . by finding them.  You might be able to use some of these tactics on other blogs, too.

1. Use the search tool.

Over on the right hand side of this blog there is a box that says “To search, type and hit enter.” Most blogs do offer a search tool, although sometimes you really have to hunt for the search box. On my blog, just type in a simple description of what you are looking for such as “green bean” or “cupcake” and the search result will show you all the post titles that offer that result in chronological order from newest to oldest.

2. Make use of the recipe directory.

I have written my recipe directory and added it to this blog manually, meaning it is not a widget, gidjet or gadget. I hand typed and entered each link (lovingly!) which can be time consuming. Other blogs may or may not offer this invaluable tool. I personally use the recipe directory at Angiespangies.com to pick my own dinner ideas when I’m stumped on what to make. You can browse the recipes, or if you are looking for something specific try using the “find” tool on your browser. For Firefox (and a few others) you can simply click “Ctrl” + “F” and a little box will appear at the bottom of the browser. Type in what you are looking for and hit enter. The find tool will show you where the word appears on the page, you can click “next” to see where it next appears.

3. Using a feed reader helps, too.

I often will earmark recipes within my feed reader. You could also bookmark a specific recipe within your browser, just make sure you bookmark the actual recipe post, not just the homepage of the blog.

4. Store good recipes in your email.

If you receive your updates for the blog via email you can “flag” emails within your email program. I use the search function within my email program when I really get stuck.

Hopefully some of these tips will help you make the most of your travels here at Angie’s Pangies and through the blogosphere.  Even my most avid readers will at times say “I didn’t know you had Bruschetta on Angie’s Pangies. How did I miss that? I love Bruschetta!”

May you find all the recipes you are looking for and maybe even a few you didn’t know existed!

xo~AP

A special note: The recipe directory here at angiespangies.com has been recently updated. I update my directory on a fairly regular basis, but if you do not see a recipe listed it is likely because it is too new. I’ve probably been doing something fun like making Lilly’s 12th grilled cheese sandwich in a week instead of working on my blog like I need to.

Using these tips to find recipes on food blogs works for me! Check out the many other tips and tricks listed at at We Are That Family’s Works for me Wednesday blog carnival.Similar Posts:

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It’s cold here! Very cold. Colder than it used to be. You see I’ve lost some weight so I don’t have as much body fat as I used to.

So, while I may be dieting, I’m still going to eat soup, stews and bread.

Beer bread, to be exact.

Now, here’s a little confession. I don’t like beer. Not even a little. (Sorry, Dad!)

I know I know. Some of you are saying “That’s just because you haven’t had the right beer yet.” But, I promise, dear readers, as a genuine food-and-restaurant-aholic I’ve tried a lot of beers. Lots. I guess it’s just not my thing. Sort of like broccoli. Or… fish.

Yeah. I would put beer, broccoli and fish all in the same food group: “The Yucky Stuff Food Group.” That one is right below the fats on the food pyramid, I think.

It makes sense, then, that when I decided to make this beer bread I figured it would turn out all right, but not be anything particularly special. I honestly didn’t even plan to blog about it and after I made it the first time I actually had to go back and re-make it so that I could have some pictures for you. Which, you know, was honestly a tragedy. TWO loaves of beer bread? Yeah, that’s very sad. For my hips, I mean.

Anyhow, this stuff is unbelievable. I cannot stress this to you enough. UN BE LIEVE ABLE. It’s easy to make, smells divine, it’s tasty, crispy on the outside, dense and chewy on the inside, slightly sweet and . . . oh. Words are escaping me at this point.

Just make some. O.k.? I’ve taken to making it so much that the people at my local party store think I have a serious drinking problem. I show up each week day at 8:14 in the morning, promptly after dropping off Babs at the nearby elementary school, to buy my beer.

Oh, and up here in Michigan? They call convenience stores “party stores.” You can imagine my surprise 12 years ago, having just moved to Michigan, when I went in looking for hats and a pinata for my daughter’s party and realized that they were LYING. They weren’t a party store. They were just . . . just a mini-mart with over-priced half gallons of milk and stale donuts. Not that that didn’t stop me from buying a donut, but I left shaking my fist and saying “Liars!”

Not really. I didn’t do that shaking fist part. I just left and ate my donut – thinking it was really strange that it was called a party store.

Here’s how to make your own beer bread.

Beer Bread

(found on a scrap of paper at the bottom of my recipe pile)

3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
12 ounces beer
1/2 cup melted butter

Preheat the oven to 375 and oil your bread pan.

Measure out the flour. If you have scales, I highly suggest weighing your flour because having a heavy hand with the flour on this recipe can result in a very heavy bread – a.k.a. a brick. I use about 360 grams of flour. If you do not have scales you can use a measuring cup, but try spooning the flour into the cup instead of scooping the flour with the measuring cup. Don’t pack it down, and you might even think about removing a tablespoon of flour after you have your three cups measured out.

You can see in this picture I put three cups of flour in the bowl and it weighs in at 375 grams. This is why you must be careful and have a light hand when you measure for this recipe.

Add the baking powder, salt and sugar and mix it in, then add the beer.

Stir gently until everything is combined. No need to beat the crud out of it, just make sure it’s all mixed.

Pour the batter into your loaf pan and then pour the melted butter over the top. I know. This is utterly sinful. Don’t snub the butter. It’s a beautiful thing. If you want, you can cut back to 1/4 cup of butter, it will turn out, but it is noticeably better with 1/2 cup.

My stoneware bread pan sure looks gross in this picture. I thought about leaving this picture out, but I’m just keepin’ it real, you know? My kids hate when I say that “Keepin’ it real.” Well, now you all know ~ Angie Pangie has a ratty looking stone bread pan that she’s baking beer bread in way too often.

Put the pan in the oven and bake for one hour. Let it cool for 10-15 minutes before you slice. Then. Hide it, because your family will steal it from you! And then you’ll be back at the party store at 8:14 sharp and the clerk will just shake her head at you in pity.

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Be sure and stick around until the end of this post, where I’ll announce this weeks winner of the cookbook give away.

Hi everyone! Some of you have noticed that there has been some construction dust around Angies Pangies this week. Hubby and I have been working on a redesign. We’re not quite done, but I think it’s already starting to look better. If you’re reading from a feed reader (or on Facebook), hop on over to the site and take a look at the new design.

Here are a few links to help you kick off your weekend, hope you enjoy!

Nothing I hate more than having to miss part of the movie for my kids bathroom breaks. I paid good money for those tickets and I hate missing the good parts. Enter my favorite new website, RunPee.com. They advertise “Giving you the best time to pee during your favorite movies.” Oh yeah!! The best part? They have a mobile site, so you can check during the movie. I totally will never miss another plot twist ever again. Whadya mean Bruce Willis was dead? Oh Em Geee! I can’t believe I missed that!!

My Mom sent me a gift certificate to Eve’s Addiction for my birthday (thanks Mom!). I had a really hard time picking just one thing, but ended up ordering a super cute enameled ring. I love their great prices and huge selection of sterling jewelry.

I so love how popular cupcakes have become lately. Check out Saucy’s adorable decorating idea for Macy’s Cup o’ M&M Cupcakes. It doesn’t get much better than M&Ms and cake. Together. With icing. What a total diet buster for me.

And if you’re crafty, check out my fellow Michigander Dorinda over at Flower Girl Designs. She has a whole slew of cupcake adorned crafts you can make - with free patterns - she calls it the Cupcake Party. I call it CUTE!

This weekend I fully intend to try out Hungry Girl’s Chocolate-Chippy Cheese Danish and probably bake some pasta, too.

That’s all for the links this week. Now, on to the winner of The Taste of Home’s Busy Family Cookbook. Thank you to everyone who entered. Can I just say that I was amazed at how varied the answers were. Some of you do the nightly “pantry stare”, some of you are planners like I am ~ and the most amazing thing to me is some of you completely fly by the seat of your pants! That is amazing!!I bow to your unstructured life style.

So, here it is – I used Random.Org to pick a winner and it chose number 17:  Mary Teresa of Petite, Plump, or Pregnant? Love the blog name, Mary Teresa. Please contact me at angie [at] angiespangies [dot] com so I can mail your loot  to you.

And to those of you who didn’t win, keep on reading because I think I might have another book or two to give away in the near future!Similar Posts:

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**Be sure and check out this post where I am giving away a cookbook! Hurry, the drawing ends tomorrow, January 28th at midnight, EST.**

Hi there.

Whether it’s from friends or family or you, my faithful readers, not a week goes by that someone doesn’t ask me for some kitchen advice. In many cases, it winds up being the same questions over and over again.

So, in the spirit of efficiency and all that, I thought I’d put some of the most common of these questions into blog posts right here. Maybe my regular readers who haven’t yet asked a question will find the answer they’re looking for!

So, on to today’s Kitchen Rockstar question:

How do I thicken a sauce?

No one likes a watery, thin sauce. There are a lot of ways to thicken soups, sauces and gravies, but the easiest way is often to use cornstarch.

You’ll have to adjust the amount of cornstarch you are using based on how much sauce (or soup) you are making. I like to use about 1 tablespoon of cornstarch per cup of liquid I need to thicken. The thing to remember here is that cornstarch gets lumpy if you add it to hot liquids.

One of the very first labs I ever had in culinary school I was partnered with a girl who would eventually become my roomie and life-long friend, Wendy. Wendy didn’t know that cornstarch had to be dissolved in cold liquid and so she added it directly to the boiling sweet and sour sauce we were trying to make that day. Needless to say, it made a big mess of pink watery soup with white clumps, and I haven’t stopped teasing her about for 20 years.

So, unless you want to get teased relentlessly and end up with a gross mess, add the cornstarch to cold liquids. Start by putting the cornstarch in a small bowl and adding enough water to cover the cornstarch. Mix it really well until there are no lumps and then slowly pour it into the hot liquid you want to thicken while you stir. Keep stirring and it will thicken up. Your hot liquid will need to be boiling or close to boiling to make the cornstarch start thickening, so make sure it is hot enough or it won’t work at all.

I’m linking up to Works for Me Wednesday because using cornstarch to thicken my soups, sauces and gravies works for me! Click on over to We Are That Family to see what other great ideas you can learn!

photo credit: kendialaSimilar Posts:

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Be sure and check out the end of this post where I am giving away a cookbook!

**Sorry, this contest has ended. Please check back for future give aways!**

Keeping a menu or “food plan” as I like to call it is something that I’ve been doing for several years. It helps our family budget, it helps me get dinner on the table more often (as opposed to “Ack! What’s for dinner!?! I guess we’re going out. Again.“) Oh, and it helps me avoid getting in the rut of having the same things over and over.

Granted, I try so many new recipes that we don’t often have the same thing more than twice in a year around Angie Pangie’s house. You know you might cook too many things when you say ~

“Hey, tomorrow is your birthday (or insert any special occasion here). What’s your favorite – what do you want for dinner?”

*blink blink* Silence.

It’s not like I get that blank look because I don’t make anything good.

I mean. Well, wait. I don’t think so, anyways. Um. No, no, I ‘m sure it’s not that.

I believe it is because I make so many things that picking just one, or even remembering everything we’ve ever had is darn-near impossible. Yep, that’s what I choose to believe.

So anyhow, if you don’t make a menu for the week you might think about starting this habit. I try to look over my calendar for the upcoming week and plan meals that fit into our schedule, but if I’m not that organized I just try to plan a few easy nights and a new item or two.

I keep a printed list on the pantry door. I include dinner with sides, lunch, snacks and breakfasts in my menu.

And. Yes. I am that OCD. You don’t even need to go there, o.k.?

Actually, this list is awesome. It lets the kids be independent about finding their own snacks and it also means no freak outs when we have broccoli casserole for dinner since they can see it is listed on the menu. (O.k., fine. That will never happen. I cannot stand broccoli. And, honestly casseroles are not really my thing either. But, you know what I mean.) Having a menu posted helps let my family be in the loop about what’s for dinner.

Our dinner menu for this week:

Pancakes, fresh fruit, turkey bacon

Sloppy Joe Pizza, salad, fruit and yogurt

Chicken Gyros, wrapbread, tzatziki, tomatoes/lettuce and onions, potato smashers

Tuscan Stew, salad, beer bread

Asian Sesame Noodles with grilled chicken breasts, roasted grape tomatoes and crusty bread

If you’d like to have more ideas about what to make for dinner you can check out the other menus at Menu Planning Monday.

Cookbook Give Away

**Sorry, this contest has ended. Please check back for future give aways!**

I’d also like to help you plan your dinner time by sending a copy of Taste of Home’s The Busy Family Cookbook to one lucky reader. This cookbook is chock full of great recipes with great directions and awesome color photos.

I love that this cookbook is organized by the amount of time it takes to prepare any given dish so you can plan according to how much time you have!

If you’d like to win this cookbook please leave a comment below letting me know how you figure out what you’re having for dinner each night. Do you wait til the last minute? Are you a list maker/planner like me? Does everyone fend for themselves? I’ll choose a random winner on Friday January 29th, so please leave your comment before then if you’d like to enter!

xo~AP

P.S. I purchased this cookbook with my very own money. It wasn’t given to me by Taste of Home or anyone else, for that matter. Just sayin’.Similar Posts:

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It’s no lie. Things have been more than a little hectic around Angie Pangie’s place. Christmas has come and gone, but things still haven’t really slowed down around here.For one, we’re in the middle of some minor home upgrades (I’m finally getting new carpet!) On top of that, for some unknown reason December and January seem to be the months of the annual doctor appointments – optometrist, physicals and dentist appointments. It seems we’ve visited every medical office in town over the last 6 weeks.

Probably like a lot of you, some days I come home and have 15 minutes to figure out dinner before we turn around and run out the door to drama practice or voice lessons. It’s sometimes stressful, but it also really pushes me to be smart about what I’m making so that we don’t end up eating something from the Nugget Shoppe, leftovers, or hot dogs and cardboard pizzas every night.

I love pizza. LOVE. L-O-V-E. I could eat it three nights a week for a month before I might think, “Hmm, I’m not really in the mood for pizza tonight, maybe tomorrow.”

I actually have a pizza recipe that I love to make when I’m really pinched for time. It doesn’t take any longer than delivery and it’s way faster then pick-up when you live out in the boonies like we do. I call it my 20-minute pizza recipe.

Wait! I see a few of you that are scared of yeast dough running away or (worse yet) heading for that little “X” up in the corner to close this window. This recipe doesn’t use yeast, so hang in there.

Angie Pangie’s 20-Minute Pizza

Adapted from Recipezaar

First things first. Turn on the oven and pre-heat to 400 degrees. Then, oil and flour your pan. I like to use a 13×9 pan for this recipe, but you could use a smaller cookie sheet, or a pizza pan. Really, whatever you have, just make sure it has sides and that it’s not bigger than about 10×15.

Then, grab a medium sized bowl and mix a cup of flour, a teaspoon of salt, a tablespoon of Italian Seasoning, a dash of black pepper, 2 eggs and 2/3 cup of milk together with a fork until it’s smooth. You can eyeball the seasoning if you’re comfortable with that. Personally, I like living on the edge. You can also add things like garlic powder, oregano and crushed red pepper. Whatever floats your boat.

Pour the batter into your prepared pan and tilt it all around so that it covers the entire bottom of the pan.

Now it’s time to add the toppings. You can brown some ground beef or sausage and add that, or bacon, pepperoni, plus any other veggies you prefer. Don’t add any sauce or cheese yet.

For this pizza I made it half and half. One side has turkey pepperoni on it and on the other side I’ve thrown some sauteed mushrooms and red onions and chopped grape tomatoes (one guess as to which side is mine and which side is for the kids?).

Now, pop it in the oven for 20 minutes. Take it out and carefully top it with sauce . . . on mine I added a bit of pesto before the sauce. MmMmmMm. Pesto is so good.

Now sprinkle some cheese on top and put it back in the oven for 5 minutes to melt the cheese.

Here it is with the cheese, ready to go back in the oven.

O.k., maybe a little more cheese. It’s the lo-cal stuff, I can afford a bit more, right?

Take it out of the oven, cut it into pieces and enjoy!

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Hi there.

Whether it’s from friends or family or you, my faithful readers, not a week goes by that someone doesn’t ask me for some kitchen advice. In many cases, it winds up being the same questions over and over again.

So, in the spirit of efficiency and all that, I thought I’d put some of the most common of these questions into blog posts right here. Maybe my regular readers who haven’t yet asked a question will find the answer they’re looking for! Feel free to send me your questions at the email address listed on my “About” page and I’ll do my best to include them in a future post.

So, on to today’s Kitchen Rockstar question:

How can I warm up leftover pizza or fries and make them crispy again?

The trick here has more to do with where you do the warming up than how you do it. If you’re going to use the microwave you’re probably going to have to give up that crispy crust in favor of the time you’ll save. However, if you have a little extra time you can get decent results by using the oven instead of the microwave.

In order to get rid of the sogginess you have to remove the moisture from the food that collects while it sits in the refrigerator. The microwave works so fast there isn’t a lot of time for the moisture to escape and so it stays wet (ie. soggy). Obviously, the oven will give the moisture more time to evaporate – a toaster oven will even work better than the microwave.

I’ve had the best luck getting crispy food by warming up leftovers using a stoneware type pan. You can also line a cookie sheet with aluminum foil (shiny side up) if you don’t have a stone pan.

Lastly, cooking at high heat will help crisp up the food, so turn the oven up to at least 350 degrees – probably more like 400 degrees – and make sure you preheat the oven, too. Then, put your food on the stone or foil lined pan and pop it in the oven. Give it 5 minutes or so, then check on it so that you don’t burn it because it really won’t matter if it’s crispy if it’s burnt to a crisp, it won’t taste any better than the soggy option.

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I made these cuties after I saw the idea for Candy Corn Cupcakes around Halloween time. They were very simple and quite tasty!

I made a white cake and added 1/4 tsp. mint extract instead of vanilla.

I greased my muffin tins and added about 1 1/2 tablespoons of cake batter to each cup, being extra careful to keep the batter off the edges and sides.

Then, I shoved the tray in the freezer for about 10 minutes.

While they were in the freezer I added a big glob of red coloring to the cake batter.

I pulled the tin out of the freezer and gently added an equal amount of red batter over the slightly hardened white batter.

I baked the cupcakes, allowing about 5 extra minutes (keep a close eye during the last few minutes) to bake.

After they cooled I mixed another 1/4 tsp. of mint extract into my buttercream frosting and frosted the cupcakes. Then, I sprinkled chopped mints and red sprinkles over the top! They turned out so cute and tasty! Be sure and give them a try!!

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Hey y’all! Today is report card day ’round Angie’s Pangie’s house and I, being the eternal optimist, have decided that is cause for a celebration. I am quite positive that one of my three lovely daughters will pass at least one class – and that is enough reason for me to make a treat.
It doesn’t take much.

Anyhow, these cute little donut holes decorated to look like acorns are easy and fast, but the perfectly cute solution to any call for a fall treat.

Just smear peanut butter or chocolate frosting over the top of a donut hole. They look more realistic if you use unglazed donut holes, but these are glazed and they look just fine, too.

Roll the peanut butter or frosting in some toffee bits or crushed nuts and shove half a pretzel stick in for a stem.

That’s all it takes to make these little tidbits of heaven! I promise your children will love you for it. And, I figure if the reports aren’t that great I’ll just eat them myself.

Do”nuts” work for me! Stop over at We are THAT Family to see the other Works for Me Wednesday posts for other great tips and tricks.Similar Posts:

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