Brye Likes to Cook

Sweet Potato Pancakes

2012-12-09T09:47:00.002-08:00

Breakfast is one of my favorite meals and ever since we started eating Paleo (no grains or legumes) I've been missing pancakes. I have tried a few recipes (pumpkin pancakes, banana pancakes) and they were good but Sam wasn't sold on them.

The other day after a particularly hard workout I just really wanted some nice pancakes so I went to work and combined some of the aspects I liked about the different recipes and came up with a really great recipe. Kellen came to try some and wouldn't leave it alone. He loved them and even Sam said they were the best since we switched to Paleo.

Sweet Potato Pancakes

*You can substitute pumpkin for sweet potato but you will lose some sweetness.

4 eggs
2/3 c. Sweet Potato, Pureed
1 Banana, Mashed
1 1/2 t. Vanilla
2 Tbs. Maple Syrup (optional)
1 1/2 t. Cinnamon
1 1/2 t. Pumpkin Pie Spice
1/4 t. Baking Soda
1/8 t. Salt
2 Tbs. butter, melted

Whisk together eggs, sweet potato, banana, vanilla, and maple syrup. Add cinnamon, pumpkin pie spice, baking soda, and salt. Whisk til combined and then whisk in butter. Melt butter or coconut oil in skillet over med heat and fry.

Pumpkin Pie "Lara" Bars

2012-10-24T14:30:00.003-07:00

I was talking to a couple of friends today and we started talking about food. Recently I switched to eating a more paleo-esque lifestyle and so had one of the friends I was talking to and she mentioned homemade Lara Bars and I had to try it out.

Now some people may not know what Lara Bars are but they are a type of energy bar that has minimal ingredients in it. They are quite delicious but too expensive eat everyday. I started hunting down recipes online to see what I could find and I found one of my favorite websites (I also have two of her cookbooks) and I tweaked her recipe to what I had on hand.

They turned out delish. They were super simple and actually quite fun to make. Even the kids got to help mix up the date/nut mixture. I am excited to try out different recipes but this one is definitely delicious.

Pumpkin Pie Lara Bars

*adapted from Everyday Paleo

3/4 cup Raw Almonds

1/2 cup Roasted Cashews

1/4 cup Pumpkin Seeds

1/4 tsp Sea Salt

1 tsp Pumpkin Pie Spice

10 Medjool dates

20 Dried Prunes

Coconut Oil

In a food processor, pulse only the nuts, the sea salt, and the pumpkin pie spice until finely chopped but still chunky. Some will be ground up almost like almond meal but they will not all be consistent, and that’s totally ok. Pour those nuts into a large mixing bowl.

Add the dried dates and prunes to the food processor and process until it makes a paste. I started out with pulses and then left it on for a minute. The prunes were harder to get in to a paste but be patient.

Add the date/prune mixture to the nuts and use your hands to kneed the nuts and the dates together until well mixed. this got my hands super sticky but the kids loved helping with this part.

Grease a coconut oil and make a big ball out of your bar mixture and push it down onto your greased baking sheet. Press down until you get it the thickness you like. I did about 1/2". Or you could cover it with some plastic wrap and using a rolling pin, roll out the mixture to your desired thickness.

Refrigerate for about 20 minutes to harden it back up. Cut the rolled out mixture in to the size bars you want. I did some larger squares for the adults and smaller ones for the kids. Throw them in to a container and keep them in the fridge. Take out whenever you need a quick snack.

Baked Chicken Taquitos

2012-08-22T17:26:00.001-07:00

I had some leftover corn tortillas from our fish taco night so I decided to look for a good recipe to use the rest of the tortilla. When I found this recipe I was so excited. I menu plan 1-2 weeks at a time and I have literally been counting down to this meal.

It was amazing. They were full of flavor and I couldn't stop eating them. They were so easy to make because I made the filling the night before so I just wrapped them out and baked them and dinner was served. They would also make a great snack for girl's night or a party. Make them and enjoy.

Baked Chicken Taquitos

adapted from Our Best Bites
Makes 14-16 taquitos

4 ounces cream cheese, room temperature
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
2 cups shredded cooked chicken
1 cup grated monterey jack cheese
small yellow or white corn tortillas
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare this step ahead of time (which I did – I made it the morning of). Just keep the mixture in the fridge.
Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don’t crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.
Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray sprinkle somecoarse salt on top.
Place pan in oven and bake for 15-18 minutes or until crisp and the ends start to get golden brown. Serve immediately plain or with sour cream or guacamole.

*We had a few extra so I froze them and when I needed to heat them up I did 425 for 12-13 minutes.

Egg and Pesto Stuffed Tomatoes

2012-08-17T08:23:00.003-07:00

People always ask what I eat or what diet I'm on and I pretty much dabble in everything. Sometimes my meals are paleo and sometimes they are low carb. Other times they are rich pastas or delicious desserts. I'm a big fan of moderation. I've been trying to do a little more Paleo in the morning because we all eat different things at this house for breakfast so I can experiment a bit more.

I was pretty excited when I stumbled on to this recipe. Paleo and breakfast. Score!

At Crossfit my trainer told me about this breakfast they made where they cracked eggs into a tomato, baked them, and ate them. It sound very interesting and easy so I went on a search for temperatures and recipes.

I love pesto so of course this seemed like the obvious choice to try. I made these the next morning and they were awesome. Definitely not something I would make for the whole family since I am the only tomato lover in my house but definitely a me breakfast. I've made them a few times since and each time is better.

You should try these.

Egg and pesto stuffed tomatoes
adapted from Paleo Diet Lifestyle
2 large tomatoes
2 eggs
1 Tbs. pesto

Preheat oven to 400. Remove core and seeds from tomato. If it doesn't have a flat bottom slice a little off the bottom so that it sits upright. Place tomatoes in an 8x8 pan. Add pesto to tomato shell and crack one egg on top off pesto. Be careful to not break the yolk. Sprinkle some salt and pepper on top. Bake 18-21 minutes. Remove from oven and Enjoy.

Pesto
*This recipe will make more than necessary but I just put it in the fridge or freeze it and use whenever.

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
2-3 Tbs. fresh lemon juice
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper to taste

Add basil, cheese, lemon juice, nuts, and garlic in to a food processor and pulse until combined. With motor running slowly drizzle olive oil in to food processor. Add salt and pepper.

Pesto and Pea Salad

2012-08-03T20:42:00.000-07:00

When I went home to Vancouver Washington for our annual vacation to see my parents we arrived at 11:30 at night. Normally I would be asleep but Sam and I were both starving and I can always count on my Mom having delicious food in her fridge and once again she did not disappoint.

There was an nice size container of some of the best salad I've had. I love pesto so I knew this would be right up my alley. I asked my Mom for the recipe and then forgot to get it from her but it seemed pretty basic. Pesto, pasta, peas, and pine nuts. I knew I wanted to make m own pesto and I've made it weekly since our trip. It's a great, easy snack and the kids and Sam LOVE it.

Pesto and Pea Salad
adapted from Serious Eats

1 cup packed fresh basil or mint (or combination), plus more for garnish
1 large garlic clove, roughly chopped (about 2 teaspoons)
1 ounce (about 1/4 cup) freshly grated Pecorino Romano or Parmigiano Reggiano
3 tablespoons chopped toasted walnuts or pinenuts, plus more for garnish
3 tablespoons fresh lemon juice, from 1-2 lemons (bottled lemon juice tastes different, use fresh)
1/3 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
1/2 pound (8 ounces) gemelli pasta, cooked, drained and cooled
8 ounces (about 1 1/2 cups) frozen green peas, thawed
6 ounces frozen spinach, thawed and excess water squeezed out

To make the pesto, combine the herbs, garlic, cheese, nuts, and lemon juice in the bowl of a food processor fitted with the blade attachment. Pulse several times until finely chopped. With the machine running, slowly add the olive oil in a steady stream. Season to taste with salt and pepper, then set aside.

In a large bowl, combine the pasta and peas. Add the pesto little by little until salad is adequately dressed. Season to taste with salt, pepper and more lemon juice. Garnish salad with chopped nuts and chopped herbs, if desired.

Double Chocolate M&M Cookies.

2012-06-18T08:16:00.001-07:00

Double Chocolate M&M Cookies
adapted from Mel's Kitchen Cafe

*Makes between 2 and 3 dozen cookies (depending on how big you make them)
INGREDIENTS:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 ounces semisweet or milk chocolate, coarsely chopped
1/2 cup (1 stick) butter, cut into eight pieces
3/4 cup M&M’s
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla

Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In a medium microwave-safe bowl, place the chopped chocolate and the butter. Microwave for one minute at 50% power. Stir. Microwave again for one minute at 50% power and stir well. If the chocolate is not fully melted, continue microwaving in 30 second intervals at 50% power until the chocolate and butter are well combined (don’t overheat the chocolate or it can seize and turn hard and unusable). Let the mixture cool slightly, about 2-3 minutes until it is at room temperature or just slightly warm (but not hot).
In a large bowl (or in the bowl of an electric stand mixer), combine the chocolate mixture, sugar, eggs, and vanilla. Mix on medium speed until combined. Gradually mix in flour mixture on low speed. Fold in M&M’s with a wooden spoon (don’t use a mixer as the M&M’s will break into pieces and not stay whole).
Line baking sheets with parchment paper, silpat liners or lightly grease them with cooking spray. Drop dough onto baking sheets by tablespoonfuls (or use a cookie scoop) spacing them about 1 1/2 inches apart. If desired, place five or six M&M’s on top of the cookie dough balls (even perched slightly on the rounded sides). Bake the cookies until they have slightly flattened and there are a few cracks on the surface, about 13-14 minutes. The cookies will still be soft. Let the cookies sit for 2-3 minutes on the baking sheet before removing them to a wire rack to cool completely. These cookies will stay fresh in an airtight container for about 2 days. I freeze them between sheets of wax paper in a large tupperware container and they defrost beautifully at room temperature or for a few seconds in the microwave.

Red Velvet Cheesecake Brownies

2012-06-18T08:10:00.001-07:00

Red Velvet Cheesecake Brownies
from Baking Bites

Brownies
1/2 cup (1 stick) unsalted butter
2 oz bittersweet (or semisweet) chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 teaspoons red food coloring
2/3 cup all-purpose flour
1/4 teaspoon salt

Cheesecake
8 oz cream cheese (1 package), at room temperature
1/3 cup sugar
1 large egg
1/2 teaspoon vanilla extract

Preheat oven to 350 F. Line an 8-inch baking pan with aluminum foil, leaving an overhang on opposing sides to lift the brownies out afterward. Spray the foil/pan with nonstick cooking spray.

To make the brownies: Add the butter and chocolate to a small heatproof bowl and set over a pan of simmering water. Stir occasionally until the mixture is melted and smooth. Set aside to cool slightly. Whisk the sugar, eggs, vanilla, and red food coloring together in a medium bowl. Add the chocolate/butter mixture and whisk until well combined. You can adjust the color here - if you want a more vibrant red, add up to an additional 1/2 teaspoon food coloring. Sprinkle the flour and salt onto the batter and fold with a rubber spatula until just barely combined. Pour the batter into the prepared pan, then spread in an even layer.

To make the cheesecake layer: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, egg, and vanilla until smooth. Drop dollops of the cheesecake batter onto the brownie batter then swirl the two gently with the tip of a butter knife.

Bake for 35-40 minutes, or until a thin knife inserted in the center comes out clean (the edges of the cheesecake will brown slightly). Transfer the pan to a wire rack and let the brownies cool to room temperature then chill them thoroughly in the refrigerator before slicing into squares. Store in an airtight container in the refrigerator.

Tandoori Chicken

2012-06-18T08:06:00.002-07:00

Tandoori Chicken

adapted from: I can't remember. I have had this recipe a long time.

FOR THE MARINADE:
2-inch piece ginger, peeled
4 large cloves garlic
1/4 tsp. turmeric
1 tsp. chili powder
1-1/2 tsp. salt
1/2 tsp. cumin seeds, ground
3/4 cup plain low-fat yogurt
1 Tbs. fresh lime juice
A few drops red food coloring or tandoori coloring (optional)

FOR THE CHICKEN:
2 to 3 lb. boneless chicken thighs and breasts
1/4 cup melted butter or olive oil

FOR THE GARNISH:
1/2 mild onion, thinly sliced
1/2 cup chopped cilantro leaves
1 or 2 fresh green chiles, thinly sliced
1 lime, cut in wedges
To make the marinade -- In a blender or food processor, blend the ginger and garlic to a fine paste (you may need to add a little water to make a paste). Add the turmeric, chili powder, salt, cumin, yogurt, lime juice, and food coloring; process until combined.

To prepare the chicken -- Remove the skin from the chicken, leaving some fat. Make a few slits in each piece and transfer to a nonreactive dish large enough for the pieces to lie flat. Pour the marinade over the chicken and stir to coat the chicken thoroughly. Seal with plastic, refrigerate, and marinate for at least 4 to no more than 12 hours, turning the chicken once.

To grill the chicken-Ready a charcoal grill with an even layer of coals. While the grill is heating up, take the chicken out of the refrigerator. When the charcoal is red-hot, lay the chicken pieces on the grill about 2 inches apart. Baste with any remaining marinade. Cover the grill, leaving the vents half-open. After about 5 minutes, remove the grill lid and turn over the chicken pieces; they should look slightly charred. Replace the lid and continue cooking for another 5 to 7 minutes. Uncover the chicken, baste it with the melted butter, turn it over, and leave it uncovered for the rest of the cooking time. Baste after 2 or 3 minutes and test for doneness: the meat should feel firm when you press it.

Transfer the chicken to a large platter. Arrange the onion, cilantro, chiles, and lime wedges over the chicken and seal the platter with foil. Let the chicken rest for 10 minutes to absorb the garnish flavors.

Homemade Grape Nuts

2012-05-26T08:17:00.002-07:00

Hopefully I will be blogging more recipes more frequently. I didn't realize how long it had been.

I was talking to a friend the other day and she mentioned that it's really easy to find delicious, less healthy recipes and I realized she was right. I have a few recipes I am wanting to post but they are mostly brownies, cupcakes, and more sweet things which are good but I have also been trying to eat healthier so I have been looking for more healthy yet still yummy recipes and this is definitely one of them.

Grape nuts are ok but they lack flavor and I'm waiting to break my teeth every time I eat them so I was intrigued when I saw this recipe over on the Tasty Kitchen blog. I made it right away and gave some away to a few friends and it definitely got great reviews so it's going in to my arsenal of yummy, filling things to make.

The original recipe calls for sprouted whole wheat but I didn't want to take the time first when I was sure if I liked it or not. I think I will try sprouting my wheat next time because I have been reading about the health benefits of sprouting. (If you are wondering about sprouting your wheat berries just google it. That is what I did). you could also use whole wheat pastry flour but I just ground up some of the wheat I had at home and it worked and tasted well. So try it out and see what you think.

Grape Nuts

adapted from Tasty Kitchen

*Note: I crumbled and grated to see which I liked better and even though crumbling takes a little more time I definitely liked the big chunks better than the grated bits.

4-½ cups Whole Wheat Flour
½ cups Scant, Light Brown Sugar
1-½ teaspoon Baking Soda
1 teaspoon Salt
½ cups Molasses
2 cups Buttermilk
½ cups Butter, Melted

Mix the dry ingredients together. Stir in the wet ingredients. Spread in a greased 9 x 13 inch baking dish. Bake at 350ºF for about 30 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

Cut the cake into squares and crumble with your fingers. If you prefer a finer, less chunky grape nut, grate the squares on a cheese grater. Put the crumbles onto two large baking sheets with sides. Bake at 275ºF, stirring every 15 minutes, for a total of 60 to 90 minutes, or until grape nuts are dry. The timing will depend on the size of your little pieces. Cool on the baking sheets and then transfer to jars for storage. Will keep for several weeks. I’m sure they would freeze, too, if you want to try it.
Yield: about 3 quarts, depending on the size of your grape nuts.

Multigrain Bread

2012-02-07T13:52:00.000-08:00

I was a very lucky girl growing up. My Mom was an amazing cook and my Dad made amazing bread. There was always an abundance of good food at my house. I realize as I get older that I took for granted my Mom's cooking and my Dad's bread baking.

I can remember as a kid getting so excited to go out, to eat fast food, or for the junky white bread. It was (what I thought) a treat for us but now I love home made meals and home baked bread far more than restaurant or store bought. Well sometimes I like restaurants because I don't have to clean or do dishes.

Recently I have been trying to bake more and more. Also, I have been trying to do whole grains. I came across a multigrain bread recipe that I thought was genius because it used hot cereal as the base which is great so I don't have to go and buy and deal with each of the grains. I have tweaked the original recipe into something I love. The bread is delicious. Earthy and full of goodness! Bake some and you'll feel healthier for it but then you might add a ton of butter on it and feel a little less healthy.

Multi-Grain Bread

adapted from Cook's Country

*I use weight measurements in most of my baking for more precise weight. You can pick up a scale at most stores and your baking will thank you.

180 grams Nine Grain Hot Cereal

544 grams Boiling Water

1 packet Rapid Rise Yeast

100 grams Honey

4 tablespoons Unsalted Butter, Melted and Cooled

450 grams Whole Wheat Flour

170 grams All-Purpose Flour

50 grams Gluten Flour

20 grams Salt

Place cereal mix in bowl of stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour.
Once grain mixture has cooled, add honey, butter, yeast, and salt and mix 1 1/2-2 minutes; cover bowl tightly with plastic wrap and let dough rest for 20 minutes. Knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 tablespoons additional all-purpose flour and knead until it does. Don’t add more!) continue to knead dough for 5 more minutes. Place dough in large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.
Grease two 9×5 inch loaf pans. Transfer dough to lightly floured counter and divide in half. Press 1 piece of dough into 9×6 inch rectangle, with short side facing you. Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam side up and pinch it closed. Repeat with second piece of dough. Spray loaves lightly with water or vegetable oil spray. Roll each loaf in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners. Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size 30-40 minutes. Dough should barely spring back when poked with knuckle.
Thirty minutes before baking, adjust oven rack to middle position and heat oven to 375 degrees. Bake until loaves register 200 degrees, 35-40 minutes. Transfer pans to wire rack and let cool for 5 minutes. Remove loaves from pans, return to rack, and let cool to room temperature, about 2 hours, before slicing and serving.
Storage: Bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 3 days. Wrapped with additional layer of foil, bread can be frozen for up to a month.

Morning Buns

2012-02-04T09:02:00.000-08:00

For me there are some treats that I can justify because they have fiber or protein. If that is what you are looking for turnaround and find a different recipe because these are not it.

If you are looking for a delicious, flaky, calorie-laden pastry then you have found the right recipe.

I got this from Cook's Country and as it does take some preplanning and work the night before it is worth every minute. We had them for breakfast one Saturday morning and they were so good that I immediately went to work and the gym and handed them out so I wouldn't personally eat all of them.

They were well received and well be making random appearance at our breakfast table. I am even thinking about different fillings but the orange-cinnamon combination here is spot on.

Morning Buns

adapted from Cook's Country

3 cups all-purpose flour
1 tablespoon sugar
1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
3/4 teaspoon salt
24 tablespoons unsalted butter, cut into 1/4-inch-thick slices and chilled
1 cup sour cream, chilled
1/4 cup orange juice (see note), chilled
3 tablespoons ice water
1 large egg yolk

FILLING

1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon grated orange zest
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

Instructions

1. MAKE DOUGH Combine flour, sugar, yeast, and salt in large zipper-lock bag. Add butter to bag, seal, and shake to coat. Press air out of bag and reseal. -Following photo 2 (top left), roll over bag several times with rolling pin, shaking bag after each roll, until butter is pressed into large flakes. Transfer -mixture to large bowl and stir in sour cream, orange juice, water, and egg yolk until combined.
2. ROLL DOUGH Turn dough onto floured surface and knead briefly to form smooth, cohesive ball. Roll dough into 20 by 12-inch rectangle. Starting at short edge, roll dough into tight cylinder. Pat cylinder flat to 12 by 4-inch rectangle and transfer to parchment-lined rimmed baking sheet. Cover with plastic wrap and freeze for 15 minutes.
3. FILL AND SHAPE Line 12-cup muffin tin with foil liners and grease liners with cooking spray. Combine granulated sugar, brown sugar, orange zest, cinnamon, and vanilla in medium bowl. Remove dough from freezer and place on lightly floured surface. Roll dough into 20 by 12-inch rectangle and sprinkle evenly with filling, leaving ½-inch border around edges. Starting at long edge, roll dough into tight cylinder and pinch lightly to seal seam. Trim ½ inch dough from each end and discard. Cut cylinder into 12 pieces and transfer, cut side up, to prepared muffin cups. Cover loosely with plastic and refrigerate at least 4 hours or up to 24 hours.
4. LET RISE AND BAKE Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Remove buns from refrigerator and discard plastic. Place buns in turned-off oven until puffed and -doubled in size, 20 to 30 minutes. Remove buns from oven and heat oven to 425 degrees. Bake until buns begin to rise, about 5 minutes, then reduce oven temper-ature to 325 degrees. Bake until deep golden brown, 40 to 50 minutes. Cool buns in tin 5 minutes, then transfer to wire rack and discard liners. Serve warm.
MAKE AHEAD: Transfer filled muffin tin to freezer until buns are firm, about 30 minutes. Transfer buns (with liners) to zipper-lock bag and freeze for up to 1 month. To finish, return buns to muffin tin and refrigerate for at least 8 hours or up to 24 hours. Proceed with step 4.

Use Foil Liners

BAKER'S BEST FRIEND

Foil liners prevent our Morning Buns from sticking to the tin. Equally important is removing the buns from both the tin and the liners five minutes after they come out of the oven—otherwise they’ll be greasy.

Carmelitas

2012-02-02T08:38:00.000-08:00

Ever find a dessert that you can't stop making? That is what keeps happening with these carmelitas. Last week at the gym of all places, a friend asked if I had ever had carmelitas. I told her no and she said that she made some this weekend and they were amazing. I was very intrigued to say the least.

I went home and looked it up online and there were tons of recipes and they all looked delicious. I decided to try this one. It makes an 8x8 pan and I luckily I had everything I needed in my pantry (even though the caramels were from 2 Halloweens ago).

I had one bite.

I turned around and made another batch.

Then two days later made another batch and I am probably making them for the Superbowl on Sunday. They are that amazing.

Carmelitas

adapted slightly from Lulu the Baker

*The recipe says to cool completely before cutting which is great when you want bars but we wanted some and couldn't wait and scooped it in to a bowl and ate it with vanilla ice cream. It was amazing.

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup unsalted butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats (old fashioned or quick)
1 teaspoon baking soda

1/2 teaspoon salt
1 cup dark chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

**To make a 9x13" version, simply double the amounts.

Homemade Hamburger Buns

2012-01-27T15:00:00.000-08:00

When I made the homemade sloppy joes my husband said that the french bread rolls were to chewy so I went on a hunt to find a great bun recipe and I came across this one on A Chow Life. T test it out I made sloppy joes and eagerly waited for the feedback and it was a huge thumbs up from everyone. I've also used it for meatball sandwiches, cold cut sandwiches and breakfast sandwiches. Every time it's delicious. So if you are looking for a good bun, here you go.

Hamburger Buns
1 and 1/2 cups milk
8 Tbs. (1 stick) unsalted butter, cut into 8 pieces
4 and 1/2 tsp. active dry yeast
4 cups all-purpose flour, plus more for dusting
5 Tbs. sugar
1 Tbs. kosher salt
1 egg, beaten with 1 tsp. water
Sesame seeds for sprinkling (optional)
In a small saucepan over medium heat, combine the milk and butter and heat until the butter is melted, about 7 minutes. Remove from the heat and let cool to 105° to 115°F. Add the yeast and stir until the yeast is dissolved. Let stand for 10 minutes.   In the bowl of a stand mixer fitted with the dough hook, combine the 4 cups flour, the sugar and salt and beat on low speed until combined, about 30 seconds. Add the milk mixture and knead until the dough forms a ball, about 1 minute. Increase the speed to medium-low and knead until the dough is smooth and elastic, 4 to 5 minutes. Remove the dough from the mixer bowl, oil the inside of the bowl and return the dough to the bowl.
Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 hour.   Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the dough into a 10-by-7 1/2-inch rectangle. Using a ruler as a guide, cut the dough into 2 1/2-inch squares. Transfer to the prepared baking sheet, spacing the buns evenly apart, and cover tightly with plastic wrap. Let rise in a warm place for 30 minutes.
Preheat an oven to 400°F.
Remove the plastic wrap from the baking sheet. Brush the tops of the buns with the egg mixture and sprinkle with sesame seeds. Bake until the buns are golden and an instant-read thermometer inserted into the center of a bun registers 190°F, 14 to 16 minutes. Transfer the buns to a wire rack and let cool completely. Cut in half and use as hamburger buns. Makes 12 hamburger buns.

,

Mmmmm... Sloppy Joes

2012-01-24T09:14:00.000-08:00

My husband loves sloppy joes but the only kind I've ever had are the ones where you brown ground beef and add a can of sauce and it heats and you put it on a bun and dinner is served. I am not a fan of this meal. The only nights we had it were the nights that I had dinner plans so I wouldn't have to eat it. Until I decided to go on a hunt for a delicious sloppy joe recipe.

I love the internet. You can type in something as basic as Homemade Sloppy Joes and you get hundreds of websites. Thank you to AllRecipes because I now love sloppy joes.

I made my own hamburger buns (recipe to follow) and they were delish. Quick and easy. Plus they were so nice to take as leftovers. It is also a great freezer meal just reheat over med-low heat so it doesn't burn.

Sloppy Joes
adapted from AllRecipes

*The recipe calls for smoky BBQ sauce but all I had was Sweet Baby Rays so I added a teaspoon of liquid smoke and it was amazing.

2 tablespoons vegetable oil
2 onions, chopped
2 ½ pounds ground beef
2 tablespoons tomato paste
2/3 cup smoky BBQ sauce
½ cup ketchup
¼ cup Worcestershire sauce
¼ cup soy sauce
Freshly ground black pepper
8 to 12 potato rolls

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Add the beef and cook, stirring and breaking up the meat, until it is finely crumbled, the liquid boils off and the meat begins to brown, about 10 minutes. Drain the grease off the meat and onions. Stir in the tomato paste, and keep stirring until the meat is coated. Add the BBQ sauce, ketchup, Worcestershire, soy sauce, and pepper, and bring to a boil. Cook until the sauce is slightly thickened, 4 to 5 minutes. You can make the sloppy joe meat up to 2 days in advance and reheat it over low heat or in the microwave.

Wrap the rolls in aluminum foil and warm in the oven for about 10 minutes. Serve the sloppy joes hot with the warmed rolls.

Pretty much the best Spaghetti and Meatballs ever.

2012-01-21T12:17:00.000-08:00

I love Italian food. Actually I love all food but there is something so comforting about Italian food. I want to say it's because of the house I grew up that it reminds me of home but we had a wide variety of food growing up including Moussaka (still not a fan).

It might be because I am a self proclaimed carb-aholic. Is there even such a thing? If there is I am one. I can eat a whole loaf of bread in one day. I can eat and eat and eat pasta and never tire.

My Mom's marinara sauce usually consisted of some combination of onion, mushrooms, and carrots so it was surprising to me to see that this was a very basic sauce and it had incredible flavor. It is a great meal to make when you have someone coming over or if you are giving someone a meal or want some leftovers because this makes a lot of food. I am not complaining though because I could eat this every day and three times on Sunday.

Spaghetti and Meatballs
adapted from Fine Cooking

Frank's Marinara Sauce
3 28-oz. cans tomatoes, whole or crushed
1/2 cup olive oil
6 cloves garlic, lightly smashed
1 Tbs. kosher salt; more as needed
1/4 cup chopped fresh basil
1 tsp. freshly ground black pepper
1/4 tsp. dried oregano

If you're using whole tomatoes, put them in a large bowl and crush them with your hands. Discard any cores.
In a 7-quart or larger sauce pot, heat the oil on medium heat. Add the garlic and sauté until lightly golden brown, about 2 minutes. Add the tomatoes and salt. Bring to a boil, reduce the heat, and simmer, stirring occasionally, for 45 min. to 1 hour; the sauce will reduce and thicken slightly but shouldn't get too thick. Stir in the basil, pepper, and oregano. Taste and add more salt as needed.Continue on with the meatballs or refrigerate for up to 4 days.

Meatballs
1/2 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
1 Tbs. kosher salt
1/2 tsp. freshly ground black pepper
1 clove garlic, minced, plus 1 clove garlic, lightly smashed
2 large eggs, lightly beaten
1 cup finely grated imported Locatelli Romano or Parmigiano Reggiano (or half and half); more for serving
1-1/2 cups plain dry breadcrumbs, preferably 4C brand
1 Tbs. chopped fresh flat-leaf parsley
1 cup olive oil or vegetable oil; more as needed
1 lb. dried spaghetti
1/4 cup chopped fresh basil
Place meats in a large bowl. Add the salt, pepper, minced garlic, eggs, grated cheese, breadcrumbs, 1-1/2 cups water, and parsley. Mix with your hands until everything is nicely distributed, but don’t overmix. Shape into twelve meatballs by gently scooping up a handful of meat and rolling it into a nice even ball; each meatball should weigh about 4 oz. and be about 2-1/2 inches in diameter. I like to take out my scale because I can never get them uniform.

In a medium skillet, heat the olive oil and the lightly smashed garlic clove over medium heat (You want enoough oil that it comes halfway u the meatball.). When the garlic is lightly browned, the oil should be hot enough to start frying. (Remove the garlic from the oil once it becomes fully browned.) Gently set six of the meatballs in the oil and fry until they’re lightly browned on the bottom half, 5 to 6 min. Carefully turn them over using a slotted spatula and brown the other side. Drain the meatballs on a few paper towels to soak up excess oil. Fry the remaining six meatballs the same way.

When the marinara has finished its initial simmer and you’ve seasoned it, add the meatballs to the simmering sauce and cover the pot. Simmer them together for 30 min. to let the sauce permeate the meatballs and the meat flavor infuse the sauce.

Meanwhile, bring a large pot of salted water to a boil. When the meatballs and sauce have been simmering for about 20 min., add the spaghetti to the boiling water and boil until it’s just about al dente.
When the spaghetti is done, drain it and return it to the pot it was cooked in. Add the chopped fresh basil and a couple of ladlefuls of the marinara sauce to the spaghetti. Put the pot over high heat and, with a wooden spoon or tongs, constantly toss the pasta until each piece is coated with sauce, about 1 min. Transfer to serving bowls and ladle more sauce over the spaghetti, along with two to three meatballs (or transfer the meatballs to a serving platter and set it on the table). Serve with grated cheese.

Cinnamon Raisin Bread

2012-01-19T10:25:00.000-08:00

My Dad is a bread baking genius. Ever since I could remember he has baked his own bread. I don't know why I never learned from him. It was probably because he was very... particular about his bread. I can still remember getting in trouble for not slicing even pieces of bread. Even in my house, without my Dad present, I used to get nervous about cutting the bread but then I remembered it was my house and I (sometimes) purposefully cut uneven slices. Sorry Dad I guess I still have some rebellious teenager left in me.

I have now found the love of making my own bread. The house smells amazing and no mass produced bread can hold a candle to home made bread. It is delicious.

I found this Cinnamon Raisin bread recipe and loved it. It is a much drier loaf than I am used to but this last weekend we made french toast with it and it was divine. I have made it no less than 6 times since I found the recipe a couple weeks ago and there is always a loaf in the house. It is easy and delicious.

Cinnamon Raisin Bread
1 package active dry yeast
1/2 cup warm water
1/4 tsp, plus 3 tblsp. sugar
2 and 1/2 cups unbleached all purpose flour
1/2 cup whole wheat flour
1 tsp salt
1 and 1/2 tsp ground cinnamon
5 tblsp. unsalted butter, melted and cooled to room temperature
1/2 cup water
1 cup raisins

Stir the yeast, warm water, and 1/4 tsp sugar together in a small bowl. Let the mixture stand in a warm location until the yeast starts foaming, 5-10 minutes.
Combine the flours, remaining sugar, cinnamon, and salt in a large bowl. Stir well. Stir the yeast mixture, butter, and water into the flour mixture. Then stir in the raisins or work them in by hand. Let stand 10 minutes.
Knead in machine for 4-5 minutes.
Lightly oil a large bowl and turn the dough in it to coat it with the oil. Cover the bowl loosely with a kitchen town and let the dough rise in a warm location until it is doubled in size, 45 -60 minutes.
Oil a 9 x 5 x 3 inch loaf pan. Punch the dough down and shape it into a loaf. Press the loaf into the prepared pan and, again, cover it loosely with a kitchen towel. Let it rise in a warm place until it nearly fills the pan, 45-60 minutes. Do not over rise. This bread should barely peak out of the top of the pan.
Preheat the oven to 350 degrees. Bake the bread until the top is browned and the bottom sounds hollow when tapped with your finger, 30-35 minutes. Remove it from the pan and let it cool on a rack.

Homemade Marshmallows

2012-01-11T10:37:00.000-08:00

I love Etsy. I love to just search and find fun little shops. I've order my fabric. Presents. Patterns. Jewelry. Treats. TREATS! On a website made from in a commercial kitchen. While I was browsing I found this little shop and have fallen in love. My fav item is the fleur de sel caramel and it sometimes takes a bit of time to receive your treats but it is worth the wait. Once on a whim I ordered their marshmallows and they were amazing. They taste better than store bought and have an amazing texture. I didn't even know you could make marshmallows so I started on a recipe hunt to see how hard they would be and I found this recipe and at first it seemed a little daunting but I tried it and loved it! I make them all the time and except for the gelatin I had everything else in my pantry.

We have had them in smores, hot chocolate, rocky road brownies. Soon I am remaking the Cookie Cutter type chocolate marshmallow cookie with these marshmallows. So if you are up for a little bit of fun and a whole lot of deliciousness try these.

Also try these with them.

Lastly, do not try and stick your fingers in to taste or scrape the bowl clean. You will make a big, sticky spider-weby mess.

Homemade Marshmallows
Adapted from Smitten Kitchen that got it from Gourmet, December 1998

1 cup confectioners’ sugar (give or take a little)
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites
1 tablespoon vanilla

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan thoroughly and dust bottom and sides with some confectioners’ sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.
In a heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer.
In separate medium bowl with cleaned beaters beat egg whitesuntil they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan (do not scrape it clean because you will get a huge sticky mess. Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes.Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

Cafe Rio Sweet Pork Salad

2011-12-24T06:58:00.000-08:00

On Sunday I usually do my menu planning for the week and some weeks it's pretty standard but sometimes I get a craving for something we don't get to eat all the time. I was excited for the whole week when I decided to put this salad/burrito on the menu. We don't eat it often but whenever we do I think, "Why don't I make it more often?"

This salad-burrito-amazingness is a copy cat recipe from Cafe Rio. If you haven't had this before you have no idea what you are missing out on and if you've eaten it before you know that you have to make this right away.

There are several components but follow my schedule and it's very easy.

A couple days early make the dressing and store in fridge.

The night before start the pork in the marinade. You can make the beans to and reheat them if you want.

Also we do this as a salad and burrito but if you do it as a burrito find some homemade tortillas or uncooked and cook them yourself. It is so much better!

Don't for get the garnishes. We usually do crumbled tortilla chips on salad, guacamole, sour cream, and fresh cilantro.

SWEET PORK:
2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 (1ooz) can red enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little. Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!

Cafe Rio Black Beans

2 T. olive oil
2 cl. Garlic, minced
1 t. cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 ½ t. salt
2 T. fresh chopped cilantro

In a nonstick skillet. Cook garlic and cumin in olive oil over med heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving add cilantro.

Cafe Rio Rice

1 c. uncooked, long grain rice
1 t. buttermilk2 cloves garlic, minced
15 oz. Chicken broth
1 c. water
1 T. fresh lime juice
2 t. sugar
3 T. fresh chopped cilantro

Combine rice, butter, garlic, 1 tsp lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes until rice is tender. Remove from heat. Combine everything else in bowl and mix well. Pour over cooked rice and fluff as you mix.

Cafe Rio Ranch
1 packet of ranch (not buttermilk)
1 c. mayo
1 c. buttermilk
2 tomatillos, husked and diced
½ bunch fresh cilantro
1 clove garlic
1 lime, juiced
1 jalapeno, chopped

Mix everything in blender. Done.

Chicken Shish Kabobs

2011-12-22T08:04:00.000-08:00

These chicken kabobs are great. They are from what I can tell fairly healthy and you can do them all year long. In the warm months on the grill and in the cold months either in a baking dish or kabob-ed in the oven. Is kabob-ed even a word?

They are also extremely easy and only require a little planning ahead of time. We have these a couple times a month because they are so easy and everyone loves them. Last time I made them we had a babysitter coming over for the kids and offered her some. She politely declined and then with some prodding tried one and said they were delicious. She then proceeded to get herself a plate and eat with the kids. They really are so good with or without the peanut sauce I prefer the sauce but others in this house don't so I serve it on the side. Enjoy!

Chicken Shish-Kabob

Marinade:
3 T. soy sauce
2 T. olive oil
1 T. lemon juice
½ t. curry powder
1 clove garlic, pressed
1 lb. Chicken, cut in 1 inch cubes

Combine all ingredients and marinade for at least 2 hours. Drain and reserve marinade.

Thread the chicken on skewers that have been soaking in water for an hour or metal skewers and cook over medium-high heat turning every 2-3 minutes.

Dipping Sauce:
1 t. olive oil
½ c. chunky peanut butter
½ c. sliced green onion
1 t. minced ginger
¼ t. crushed red pepper
1 c. water
1 T. soy sauce

In a sauce pan over medium heat add oil, green onion, ginger, and red pepper. Cook for 1 minute. Stir and add peanut butter. Gradually add soy sauce and water until blended. Bring to a boil until thicken.

Nordy Bars

2011-12-21T07:35:00.000-08:00

There are a few things I miss about living in rural Idaho that I had in the suburbs of Portland. BurgerVille. Good Thai food. Being close to the beach and mountains. Shopping. There are a tons of different unique and interesting stores where I am from. There are also larger department stores that I miss. One of my favorites was Nordstrom but mostly because they have a cafe in their store. So I can eat and shop. Plus it actually has good, healthy food not just greasy food court food and of course they have desserts. That is were this delightful gem came from. They are called Nordy Bars and they are on of my favorite cookie bars.

They are good, delicious, and rich.I think it's the combination of butterscotch and marshmallows that does it for me but that may not be your favorite part. You may like the chocolate and nuts but whatever you like I know you'll love these bars. So make some and dig in and don't be ashamed if you eat half the pan like I did.

Nordy Bars

½ c. butter
2 c. butterscotch chips
½ c. packed brown sugar
2 eggs
1 ½ c. flour
2 t. baking powder
½ t. salt
2 t. vanilla
2 c. semi-sweet chips
2 c. mini marshmallow
1 c. walnuts, chopped

Preheat oven 350.. Grease pan. Melt the butter over med heat. Add butterscotch chips and brown Sugar and Stir til melted being careful not to burn. Remove from the heat and add eggs and stir quick until combined. Add the flour, baking powder, and salt Mix well. Add vanilla and let cool to about room temperature so the chocolate chips and marshmallows don't melt.. When cooled add chocolate chips, marshmallows and nuts. Spread in pan and bake 25-28 minutes. Let cool to room temperature and serve or share.

*I have no idea where this recipe came from but my Mom has been making these for years.

Mulligatawny Soup

2011-12-16T06:04:00.000-08:00

This soup is amazing. It has an amazing flavor. It has a lot of ingredients but don't let that scare you off. Sam asks for this weekly. I don't make it that often but it is definitely a staple year round even in the summer.

This soup definitely has a little heat but you can back off the cayenne if you don't like spice but even for my kids it isn't too spicy.

Mulligatawny Soup

adapted by Cooks Illustrated

4 medium cloves garlic , 2 peeled and 2 finely minced
1piece ginger (about 1 1/2 inches), peeled and grated (about 1 1/2 tablespoons)
1/4 cup water
3 tablespoons unsalted butter
2 medium onions , chopped medium
1 teaspoon tomato paste
1/2 cup unsweetened shredded coconut
1 1/2 tablespoons curry powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
7 cups low-sodium chicken broth
2 medium carrots , peeled and chopped coarse
1 medium rib celery , chopped coarse
1 medium banana (about 5 ounces), very ripe, peeled, or 1 small boiling potato (about 5 ounces), peeled and cut into 1 inch pieces
Plain yogurt
2 tablespoons minced fresh cilantro leaves
Basmati Rice

Place the 2 peeled whole garlic cloves, 2 teaspoons of the grated ginger, and the water in a blender. Blend until smooth, about 25 seconds; leave the mixture in the blender jar and set aside. (You will be pureeing the soup right in the blender with the garlic and ginger.)

Heat the butter in a large stockpot or Dutch oven over medium heat until foaming. Add the onions and tomato paste and cook, stirring frequently, until the onions are softened and beginning to brown, about 3 minutes. Stir in the coconut and cook until fragrant, about 1 minute. Add the minced garlic, remaining 2 1/2 teaspoons ginger, curry powder, cumin, cayenne, and flour; stir until evenly combined, about 1 minute. Whisking constantly and vigorously, gradually add the chicken broth. Add the carrots, celery, and whole banana to the pot. Increase the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and simmer until the vegetables are tender, about 20 minutes.

Puree the soup in batches in the blender with the garlic and ginger until very smooth. Wash and dry the pot. Return the pureed soup to the clean pot and season to taste with salt and pepper. Warm the soup over medium heat until hot, about 1 minute. (The soup can be refrigerated in an airtight container for up to 3 days. Warm over low heat until hot; do not boil.) Ladle the soup into individual bowls, spoon a dollop of the yogurt over each bowl, sprinkle with the cilantro, and serve immediately.

Creamy Pear Pie.

2011-12-12T12:21:00.000-08:00

I have a secret. I have never made a full pie all by myself. If I make a pie it has usually been from a store bought pie crust (Don't tell my Mom) or my Mom is in town and she makes the crust. I love to cook and bake but pie scares me. Probably because my Mom only uses an all butter crust (I've never seen shortening in my house as a kid) and once I attempted making pie it was summer and hot and warm butter does not make a great crust but I saw a recipe for Creamy Pear Pie and I had just received a bag of pears from Bountiful Baskets I figured I had to try it. I am so glad I did.

This pie is amazing. It tastes similar to apple but a different texture and consistency completely. We ate this pie cold and it was amazing. so do yourself a favor and try this. I will be posting the crust recipe later this week.

Creamy Pear Pie
Recipe by Our Best Bites

Ingredients:

About 1 1/2 lb. firm pears, peeled and sliced
1 tablespoon all-purpose flour
1 14-oz. can sweetened condensed milk (not evaporated like I almost did)
3 oz. cream cheese
2 tablespoons milk (I used 1%)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Preheat oven to 450. Roll the bottom of the pie crust into the pie plate. Toss the sliced pears in the flour. Arrange them evenly over the pie crust in the pie plate. Set aside. In the jar of a blender, combine the sweetened condensed milk, milk, vanilla, cinnamon, ginger, and cream cheese. Blend until smooth. Pour evenly over the pear mixture. Use the remaining pie crust to form the top of the pie (we like to make a lattice top crust). Brush with melted butter and sprinkle with sugar and cinnamon.

Bake at 450 for 15 minutes, then reduce the heat to 350 and bake for another 30 minutes or until the crust is golden brown and the creamy mixture has thickened but not solidified. Remove from oven and cool to room temperature.

Kellen's Banana Birthday Cake

2011-12-09T12:02:00.000-08:00

Kellen turned 2 this year and told me he wanted a banana cake. I was so excited for this because it was a new adventure and this cake was amazing. It was like a cross between banana bread and banana cream pie. I will be making this again. soon.

Kellen's Banana Cake

1 box (18.25 Oz. Box) Duncan Hines White Cake Mix
¾ cups Water
¼ cups Oil
3 whole Eggs
¾ teaspoons Baking Soda
1 teaspoon Baking Powder
4 whole Very Ripe Mashed Bananas
1 pint Whip Cream
Powdered Sugar, To Taste
1 box (4.6 Oz. Box) Vanilla Cream Pudding, Cooked (Not instant, it doesn't set up as firm)
3 whole Bananas, Sliced, For Filling
¼ cups Chopped, Toasted Pecans

Mix together cake mix, water, oil, eggs, baking soda and baking powder. Mix for 2 minutes at medium speed. Add bananas and blend well. Bake in 2 or 3 greased and floured round cake pans, following baking recommendations on box until a toothpick comes out clean. Cool on racks. Cake can be made the day ahead. Whip the whipping cream, sweeten very lightly with powdered sugar. For the filling, make one large box of cooked vanilla cream pudding mix according to directions on box. Let cool. Split the layers, putting pudding and remaining 3 bananas (sliced) into 2 layers, and the whipped cream in the others. Frost the whole cake with whipped cream and sprinkle chopped nuts on top.

Pumpkin Cinnamon Roll Scone

2011-12-07T15:48:00.000-08:00

I love the Holidays. Extra days off for my Husband so I get to make fun things for breakfast and this was definitely fun and definitely delicious. I'm going to even say that this isn't too bad for you. I mean there are worse things you could eat but these made a great breakfast treat.

Pumpkin Cinnamon Roll Scones

adapted from Tasty Kitchen

3 cups Whole Wheat Pastry Flour

2 Tablespoons Baking Powder
½ teaspoons Baking Soda
1 teaspoon Salt
14 Tablespoons Butter, Divided
2 Egg Whites
4 Tablespoons Maple Syrup, Divided
¾ cups Pumpkin Puree
¼ cups Buttermilk
1 Tablespoon Cinnamon
2 Egg Yolks
½ cups Powdered Sugar
2 Tablespoons Milk

Preheat oven to 425ºF and cover a sheet tray in parchment paper (or a reusable Silpat mat).
In a large bowl, sift together all the dry ingredients. Cut in 12 tablespoons of butter (using pastry blender, two knives, or my favorite—your hands) until butter is in little pea size pieces. In a smaller bowl, whisk together egg white, 2 tablespoons of maple syrup, pumpkin, and buttermilk. Stir into dry ingredients until dough pulls together.
Scoop out onto a floured surface and carefully pat dough into a rough 20×8 rectangle. Melt the remaining 2 tablespoons butter and combine with 1 tablespoon maple syrup, and cinnamon. Brush about half onto the rectangle. Starting with the end closest to you, roll the dough (like you would a cinnamon roll).
Once you have a round log, carefully shape into a rectangle log that stands about 1 1/2″ high and that has a width of about 3″. Cut log in half and divide each half into six triangles.
Whisk together any remaining filling mixture with egg yolks. This gives you a nice golden color on the scones. Place on the baking tray, brush with the butter/egg mixture.
Bake for 12-15 minutes or until the scone has a harder outer shell and has browned. Remove from the oven and let cool slightly before icing.
To make icing, combine powdered sugar and remaining 1 tablespoon of maple syrup. Add milk if it’s too thick or powdered sugar if it’s too thin. You want to reach a thick yet pourable consistency. Drizzle glaze over the scones.

Hasselback Potatoes

2011-12-05T20:56:00.000-08:00

I've seen a few of these recipes around but I used the one from Tasty Kitchen. I truly enjoy the site since you can read reviews and comments.Anyways about these potatoes. I may or may not have made these potatoes 4 or 5 times this month. I also may or may not have tried it with russet, red, and yellow potatoes. Well actually I did but only because I wanted to be thorough for you guys. I'm thoughtful that way.

For research purposes only I like red potatoes the best. These potatoes are an amazing side dish for just about any meal. You can dress them up with the works. Sour cream, bacon bits, green onions, or just plain. Well as plain as these get. Plus there is an amazing liquid left over from the potatoes that we may have poured over broccoli, asparagus, but we did not dip bread in it. Wait we did actually. This stuff is amazing. Try it for a nice Holiday side dish. You won't be sad.

Scalloped Hasselback Potatoes

adapted from Tasty Kitchen

2 whole Golden Potatoes
2 Tablespoons Butter
1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
⅛ teaspoons Garlic Powder
¼ teaspoons Kosher Salt
2 teaspoons Olive Oil
¼ cups Heavy Cream
¼ cups Cheddar Cheese Blend

Preheat oven to 400ºF. Scrub potatoes.
You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.
Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.
Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.
Place back in the oven for 10-12 more minutes. Remove and serve!