Jacqueline Maxwell

noreply@blogger.com (Jacqueline Maxwell) — Tue, 05 Nov 2013 04:07:00 +0000

Carmel Pecan Pound Cake

Ingredients

1 cup butter

2 1/2 cups brown sugar

3/4 cup sugar

5 eggs

1 1/2 cups chopped pecans

1 cup whole milk

1/2 teaspoon salt

1 teaspoon baking powder

3 cups flour

2 /12 teaspoons vanilla

Glaze:

1 stick butter

1 cup brown sugar

1/2 cup milk

1. Preheat oven to 325 degrees. In electric mixer, cream together butter and sugars until fluffy. Add eggs one at a time until completely incorporated. Mix in vanilla.

2. Mix together flour, baking powder, and salt.

3. Add to creamed mixture to flour mixture. Mix in milk slowly. Beat on low until completely combined.

4. Pour into greased pound cake pan. Bake for about 1 1/2 hours. Stick toothpick into cake to make sure it is baked through. Let cool for 10 minutes.

5. To make carmel glaze: combine butter, sugar and milk over medium heat. Bring to boil stirring constantly. Let cool then drizzle over pound cake.

noreply@blogger.com (Jacqueline Maxwell) — Mon, 14 Oct 2013 01:25:00 +0000

Oreo Rice Krispie Treats

Rice krispie treats have been my favorite sweet for as long as I can remember. There is nothing like that marshmallowy and buttery crunch. My cabinets are always stocked with a bag a marshmallows and a box of cereal, ready for my frequent rice krispie treat cravings. Normally you would find me eating my treat straight out of the pot with a giant spoon, but for the sake of pretty pictures, I cut them nicely into their classic square shape. Your welcome.

Ingredients

5 1/2 cups rice krispie cereal
15-20 oreos (your preference)
3 tablespoons butter
6 cups mini marshmallows

1. Crush oreo cookies in large plastic bag then mix with cereal.
2. Melt butter and marshmallows together over medium heat, stirring constantly until completely combined.
3. Take off heat then mix cereal and oreos into melted marshmallow until completely combined.
4. Butter a large dish then pour in mixture, spreading evenly with a spatula.
5. Let cool for about 30 minutes then cut into squares.

noreply@blogger.com (Jacqueline Maxwell) — Tue, 08 Oct 2013 02:35:00 +0000

Quinoa Spinach Salad

I fell in love with a quinoa spinach salad from Whole Foods years ago but, like everything else from Whole Foods, it is ridiculously expensive. Sooo....I recreated it in my own way! It's just as delicious and about half the price.

Ingredients

1 cup quinoa

1/2 cup sliced black olives

1 1/2 cups spinach

2 carrots chopped

1/2 cup chopped tomatoes

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup olive oil

1. Rinse and drain quinoa twice in pot.

2. Bring one cup of quinoa with two cups of water to a boil over medium high heat. Once boiling, turn heat to low and cover with top. Let sit on lowest heat for about 15 minutes. Remove from heat and let sit for another 5 minutes. Let cool.

3. Add spinach, carrots, olives, and tomato.

4. Add salt, pepper, and olive oil.

5. Stir it all up and enjoy. Tastes delicious cold or warm.

noreply@blogger.com (Jacqueline Maxwell) — Wed, 02 Oct 2013 03:27:00 +0000

Pumpkin Snickerdoodle Cookies

I love pumpkin everything. From lattes to muffins and soups, if it's pumpkin, I'm all over it. On the first day of October, I had to make my first of many pumpkin recipes. These pumpkin snickerdoodle cookies are a quick and easy October treat. You can make them in bulk, store them in the freezer, and have cookies for weeks.

Ingredients

3 3/4 cups flour

2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2 sticks of room temp butter

1 1/4 cup sugar

1 cup pumpkin puree

1 egg

1 tablespoon vanilla extract

1/2 cup sugar

1 teaspoon cinnamon

1. In a bowl, combine flour, salt, cinnamon, nutmeg, and baking powder.

2. In another bowl, whisk together butter and sugars until completely combined. Then add pumpkin on medium speed until just combined.

3. Add egg and vanilla. Whisk until just combined.

4. Lastly, add dry ingredients and whisk until just combined.

5. Cover dough, and refrigerate over night.

6. Preheat oven to 375 degrees. Spray cooking sheet with nonstick spray.

7. In a small bowl, mix together sugar and cinnamon.

8. Roll dough in golf ball sizes and roll in sugar and cinnamon mix.

9. Place on cookie sheet and bake for about 15 to 20 minutes.

10. Take out and let cool for 5 minutes.

noreply@blogger.com (Jacqueline Maxwell) — Fri, 27 Sep 2013 02:53:00 +0000

Peach Cobbler

This is my first attempt at a peach cobbler and I must say, it turned out pretty damn delicious. My peaches might not be from Georgia but I doubt anyone could tell the difference. Enjoy!

Ingredients

5 ripe peaches

1 tablespoon cornstarch

1/2 cup sugar

1 1/2 tablespoon fresh lemon juice

1 1/2 cup flour

3 tablespoons plus 1 teaspoon sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons very cold butter

2/3 cup buttermilk

1. Preheat oven to 350 degrees. Cut peaches in half, slice into 1/2 inch thick slices, then half again. In a bowl, whisk together 1/2 cup sugar, cornstarch, peaches, and lemon juice.

2. Pour into 2-quart baking dish.

3. In your electric mixer, mix together flour, baking powder and soda, 3 tablespoons sugar, and salt.

4. Chop cold butter into small squares then whisk into flour sugar until it resembles coarse meal.

5. Add buttermilk and stir until dough forms.

6. Spread dough mixture evenly over peach filling. Sprinkle 1 teaspoon sugar on top.

7. Bake about 40 minutes or until crust is golden brown.

8. Serve with vanilla ice cream.

noreply@blogger.com (Jacqueline Maxwell) — Fri, 20 Sep 2013 23:31:00 +0000

Avocado and Cilantro Hummus

Avocados are available year round in Santa Barbara, but the typical "avocado season" begins in March and ends in early to mid-September. If you have an avocado tree, you are probably overwhelmed by the number of avocados dropping in September and don't know what to do with them all. Here's an idea...make some avocado hummus! You can whip it up in large batches and it lasts for a pretty long time in your refrigerator. Not to mention, it's delicious.

Ingredients

1 to 2 ripe avocados

16 oz can of chickpeas

2 1/2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon lime juice

1 1/2 cup cilantro

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (or more!)

1. Put all ingredients into your food processor.

2. Chop until all ingredients are combined and it's as smooth as you want.

3. Serve with your choice of chips or slap it on a sandwich!

noreply@blogger.com (Jacqueline Maxwell) — Tue, 17 Sep 2013 23:41:00 +0000

Apple Spice Muffins

I made these yummy apple spice muffins in honor of the beginning of fall, my favorite season. The warm cinnamon and apple flavors make me want to snuggle up on the couch and watch the leaves fall from the trees. I have tried several different apple muffin recipes and this one wins! They are deliciously moist with just the right amount of a buttery cinnamon topping.

Ingredients

1 1/2 cup all purpose flour

1/2 cup white sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon nutmeg

1 1/2 teaspoon cinnamon

1 green apple

1/2 cup milk

3 tablespoons canola oil

3 tablespoons apple sauce

1 egg

2 tablespoon brown sugar

1 tablespoon melted butter

2 tablespoons oats

2 tablespooon flour

1. Preheat oven to 375 degrees. In your electric mixer combine flour, sugar, baking powder, salt, nutmeg, and cinnamon.

2. In a different bowl combine milk, oil, apple sauce, and egg.

3. Peel and chop your apple into smallish pieces. Over medium heat, melt your 1 tablespoon of butter and 1 tablespoon brown sugar together. Stir in chopped apple and cook for about 4 minutes.

4. Mix wet ingredients into dry ingredients. Add cooked apples leaving the butter and brown sugar liquid in your saucepan. Turn off heat.

5. For your crumble topping: Add 2 tablespoons oats, 2 tablespoons flour, and 1 tablespoon brown sugar into your butter and brown sugar liquid left over from cooking your apple. Stir together until small crumbly clumps form.

6. Sprinkle on top of your muffins and cook for about 20-25 minutes or until your crumble topping turns golden brown.

noreply@blogger.com (Jacqueline Maxwell) — Thu, 12 Sep 2013 00:59:00 +0000

Coconut Oil Chocolate Chip Cookies

Coconut oil is great because it has many health benefits and can be used as an alternative to higher calorie and less healthful ingredients. It is loaded with healthy fatty acids, can improve blood cholesterol levels, and increase your metabolism. It also doesn't hurt that I am a huge fan of anything coconut flavored. Although this recipe is still a sugary treat, it's definitely a great alternative to your classic chocolate chip cookie and just as delicious!

Ingredients

1/2 cup coconut oil

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1/2 teaspoon vanilla extract

1 cup whole wheat flour

3/4 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

1 cup chocolate chips

1. Preheat oven to 350 degrees. Beat coconut oil and sugar together. Beat in egg and vanilla.

2. In another bowl combine flours, salt, baking soda, and baking powder.

3. Slowly combine wet ingredients with dry ingredients. Fold in chocolate chips.

4. Scoop tablespoon sized balls of dough onto baking sheet lined with parchment paper. Bake for about 15 minutes.

5. Let cool and enjoy.

noreply@blogger.com (Jacqueline Maxwell) — Tue, 10 Sep 2013 22:43:00 +0000

Pear and Chicken Grilled Cheese

Grilled cheese sandwiches are great because there are so many different cheeses and combinations that you can experiment with. I recently watched an episode of "The Chew" dedicated to grilled cheese sandwiches. Michael Symon made a bacon, blue cheese, and pear grilled cheese. I am not a fan of blue cheese but the rest of the sandwich sounded delish. Here is my version...

Ingredients for 1 sandwich

1 grilled chicken breast

handful of spinach

2 slices of Asiago cheese

2 slices of ripe pear

1 tablespoon of room temp. butter

1/2 teaspoon Balsamic Vinegar

2 slices of whole wheat bread (or whatever bread you prefer)

1. Preheat your grill pan over medium heat. In a bowl, mix together butter and Balsamic Vinegar.

2. Butter one side of both pieces of bread with Balsamic Vinegar and butter mixture. Lay out bread and layer with cheese, pear, chicken, and spinach.

3. Place sandwich on the grill. Press sandwich down on grill (Michael Symon uses a brick to press) until bread is golden brown. Flip and continue to cook other side until golden brown.

noreply@blogger.com (Jacqueline Maxwell) — Fri, 06 Sep 2013 22:54:00 +0000

Berry Turnovers

This was my first experience using puff pastry and it was wonderful. No need to get out the electric mixer and slave over a dough recipe! Just whip up some berry filling, plop it on puff pastry, and stick it in the oven. It's pretty much that easy!

Ingredients

1 sheet of puff pastry

1/2 cup sugar

3 tablespoon cornstarch

1 cup blueberries

1 cup raspberries

2 tablespoons melted butter

pinch of salt

Glaze:

3/4 cup confectioner's sugar

juice from 1/2 lemon

1. Preheat oven to 400 degrees and let 1 sheet of puff pastry thaw.

2. Combine berries, sugar, corn starch, a pinch of salt, and a tablespoon of water. Cook over medium heat until berries soften and it thickens.

3. Cut your puff pastry sheet into six squares. Drop a dollop of berry filling into the middle of each square (not too much and not too little...you don't want there to be too much oozing out the sides). Fold over, creating a triangle and pinch ends together with a fork.

4. Melt the butter and brush the tops of each turnover.

5. Bake for about 25-30 minutes or until golden brown.

6. Add the confectioner's sugar to the lemon juice and drizzle over each turnover after cooled.

noreply@blogger.com (Jacqueline Maxwell) — Fri, 30 Aug 2013 02:59:00 +0000

Flaxseed Oatmeal Pancakes

Pancakes for breakfast is basically dessert for breakfast. As a kid, my pancakes were basically just a vehicle for syrup and chocolate chips. That is probably why my mom only made them on very special occasions! I still love a good stack of chocolate chip pancakes dowsed in syrup and topped with whipped cream but I never feel great about it after the fact.

These flaxseed and oatmeal pancakes are an awesome alternative. Not only are these cakes low in fat and full of good-for-you ingredients but they are really yummy.

Ingredients

1 cup whole wheat

2 tablespoons flax meal

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon baking powder

1/4 teaspoon baking soda

pinch of salt

2 eggs

1 cup almond milk

2 tablespoons canola oil

2 tablespoons brown sugar

1 1/2 teaspoons vanilla

Maple of agave syrup

Berries

1. In a large bowl combine flour, oats, flax meal, baking soda and powder, cinnamon, salt, and nutmeg.

2. In another bowl whisk together eggs, almond milk, oil, vanilla, and brown sugar. Stir into dry ingredients until just combined.

3. Heat griddle and spray with cooking spray. Pour pancake batter onto griddle (I made 5 large pancakes with my batter but you can make yours any size). When bubbles form on top, flip your pancakes. Cook until second side is golden brown.

4. Serve with any type of fruit you like (blueberries and strawberries are my fav) .

5. Top with maple or agave syrup (I used agave).

noreply@blogger.com (Jacqueline Maxwell) — Wed, 28 Aug 2013 02:31:00 +0000

Salmon Cakes

My mom gave me this recipe and it's awesome. Reminds me of something they'd cook way down South! For the most part, canned food gets a bad rap for being unhealthy but these salmon patties are actually loaded with nutrition. Salmon, out of the can or fresh out of the ocean, is loaded with with omega-3 fatty acids and the bones (yes, the canned salmon comes bones and all) are full of calcium. These cakes are so easy to make and they would be a perfect entree or appetizer at any summer BBQ.

Ingredients

Two 14 oz. cans of salmon with bones, drained

2 egg whites

1/3 cup Italian bread crumbs

1 tbs. Old Bay or all-purpose seasoning

3 drops of Tabasco

2 1/2 tbs. chopped parsley

4 tbs. chopped roasted red pepper from jar, chopped

vegetable oil

1. Heat pan over medium heat. Combine salmon, egg, crumbs, seasoning, Tabasco, parsley, and red pepper. I know the canned salmon looks a little freaky but get over it, it's just fish!

2. Form patties, 1-inch thick.

3. Add oil to pan. Cook patties 3 minutes on each side until golden and cooked. Drain on paper towels.

It's as easy as 1, 2, 3! ;)

noreply@blogger.com (Jacqueline Maxwell) — Mon, 26 Aug 2013 00:24:00 +0000

Chicago 2013

Because my boyfriend is a musician and his band goes on cross country tours pretty often, I am lucky enough to do quite a bit of traveling myself! It can be hard being away from each other for long periods of time so I like to try to fly out to see him at least once during each tour. Last weekend a few of the other bandmates girlfriends and I decided to visit them in Chicago!

I had been to Chicago years ago and absolutely loved it. The second time around was just as wonderful, if not better. We spent four days in the city but I probably could have used another week to see everything I wanted.

Our first day roaming around! Here we are where the Chicago River runs through the center of the city. There are all kinds of cool boat tours you can take on the river but of course Cayson and I were distracted by a welcoming bar that sat right on the river and missed the tours. Just couldn't resist the mojitos and Chicago style hotdogs! Whoops.

The "Jay-zito." Rum, lime juice, mint, and champagne. Hands down my favorite new drink! I will most definitely be making these on the regular at home.

Unfortunately shopping was not on the top of Cayson's priority list : ( . If I had it my way we would have stopped in every store on Michigan Avenue but I was nice and only dragged him into a couple of my favorites...

I HAD to go into the American Girl Place. I spent a large chunk of my childhood playing with and collecting American Girl Dolls and their accessories. My girl cousins and I were obsessed with these dolls and took them with us everywhere. It was really fun to see all the cute little girls walking around with their American Girls. Really brought me back!

One of the best parts about Chicago is the FOOD. The city is full of so many amazing restaurants, bakeries, and bars...we probably spent over half the trip eating and I wouldn't have had it any other way.

I would highly recommend going to Trencherman in Wicker Park. We had a great experience here with our friends Kevin and Ashley. The atmosphere is vintage and rustic with brick walls and dim lighting, very cool. For dinner they have "small" and "large" plates. We ordered several plates and shared them all which was fun because we were able to experience more of the menu. Every plate was unique and delicious (my fav was the friend chicken) and don't even get me started on the dessert! All I ask is that you try the Coffee Cake with Chai Tofu Ice Cream, Fried Chocolate, and Smoked Meringue. Wow.

We also had the pleasure of eating at Au Cheval. This is the place to go if you are really really hungry. The atmosphere is laid back and bar-esque. Cayson and I sat at the bar where the chefs cook everything right in front of you. We split the Chili Con Carne and Corn Chips, a Single Cheese Burger with a Fried Egg, and the General Jane's Honey Fried Chicken with Chili. It was all excellent, especially the burger! Definitely at the top of my best tasting burgers list.

And then of course you must get the Chicago classic deep dish pizza. There are several deep dish options but we went with Lou Malnati's Pizzeria because we heard it was the best. It did not disappoint!

I regret not taking pictures of all of our delicious meals : ( Guess I was just too excited about eating it! Sorry guys!

The "Cloud Gate" sculpture, aka the "Chicago Bean" is the centerpiece of the Millennium Park. It is made up of 168 stainless steel plates welded together. It reflects the the city's skyline and of course is perfect for large crowds of tourists to take selfies ; ).

The Chicago skyline reflecting off "The Bean."

We did briefly stop stuffing our faces to go to the Natural History Museum. That was interesting and a lot of fun. We watched the "Great White Shark' movie in 3-D. Here I am crossing the bridge near Grant Park on our way to the museum.

noreply@blogger.com (Jacqueline Maxwell) — Sat, 10 Aug 2013 01:59:00 +0000

Chai Tea Cupcakes

I freaked out when I tasted these cupcakes! They taste just like a Chai Tea Latte topped with whipped cream. I was not expecting them to taste so on the money but WOW! Warm and sweet with just the right amount of spice, these babies are a delight.

Ingredients

3 cups all-purpose flour

2 cups sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup unsalted butter

4 eggs

1 cup whole milk

5 Chai spice tea bags

1 tablespoon vanilla

1 tub fluffy vanilla frosting

1/4 teaspoon cinnamon

pinch of nutmeg

1. Preheat oven to 350 degrees.

2. Heat milk on the stove unit simmering. Take off stove and steep 3 Chai tea bags for about 20 minutes.

3. Cut open remaining two Chai tea bags and grind until fine.

4. Sift flour, sugar, ground Chai tea, baking powder, and salt into your electric mixer. Cut up your butter and mix into flour until it is mostly combined.

5. In another bowl squeeze Chai tea bags that have been steeping into your milk and discard. Add the milk, eggs, and vanilla together and lightly beat.

6. Slowly pour your milk mixture into the flour and mix until just combined. Do not over mix!

7. Bake for about 20 minutes.

8. Meanwhile make your frosting: I took the easy route and just grabbed some fluffy vanilla frosting pre-made from the store (I know, tisk tisk... If you feel that you MUST make your own frosting go for it!) Scoop frosting into a bowl and add 1/4 teaspoon of cinnamon and a pinch of nutmeg. Mix together.

9. After your cupcakes have completely cooled frost them, sprinkle a little ground cinnamon on top and add a cinnamon stick to garnish. : )

noreply@blogger.com (Jacqueline Maxwell) — Fri, 09 Aug 2013 01:01:00 +0000

Lemon and Mint Orzo with Chicken

I love everything lemon (if I haven't mentioned that already)! That is probably why this is one of my favorite go-to dinners. The flavors of the mint leaves and lemon dressing are so refreshing! This recipe is easy, inexpensive, and delicious... what's not to love??

Ingredients

2 cups orzo

1 cup olive oil

zest and juice of two lemons

2 tablespoons honey

1 white onion

1 can of white beans

2 cooked chicken breasts

10 mint leaves

salt

pepper

1. Boil four cups of water then add orzo. Cook for about 15 minutes or until al dente.
2. Meanwhile chop up the onion and saute in olive oil until just soft. You want your onion to still have some crunch to it.
3. Make your dressing: Combine the lemon zest and juice with 3/4 cup olive oil and 2 tablespoons of honey. Add a pinch of salt and pepper.
4. Chop up your mint leaves and cooked chicken breasts.
5. Add sauce, onion, beans, mint, and chicken breasts to the orzo. Add another pinch of salt and pepper. Stir together and let the flavors marinate.
6. Enjoy!

noreply@blogger.com (Jacqueline Maxwell) — Mon, 05 Aug 2013 00:09:00 +0000

Berry Pavlova

The first time I saw a pavlova I thought it was so impressive and beautiful looking. Although I was mesmerized by it's beauty, I was skeptical about how it might taste. I love meringue but an entire cake made up of it sounded like a bit too much. I came across the most stunning pavlova ever in "House Beautiful" magazine and had to give it a try. My concerns about the taste were all for nothing! This dessert is so delicious with the right amount of sweetness and tanginess from the berry compote. This work of art is a perfect treat for summer.

Ingredients

Meringue:

6 egg whites

2 cups sugar

2 teaspoons vanilla extract

1/2 teaspoon cream of tartar

1/4 teaspoon salt

Berry Compote:

1 1/2 cup blackberries

1 1/2 cup raspberries

2 cups strawberries

1/4 cup brown sugar

1 1/2 tablespoons fresh lemon juice

2 1/2 tablespoons butter

Whipped Cream:

2 cups heavy whipping cream

4 tablespoons sugar

1. Preheat the oven to 250 degrees. Draw three circles onto parchment paper. Your circles can all be the same size or you make them in small, medium, and large sizes to create a pyramid shape like I did. Put your circles on baking sheets. I used two baking sheets, one sheet fit the small and medium circles and the other fit the large circle. Set aside.

2. For the Meringue: Add all of the ingredients into your electric mixer and then whip them together at the highest speed for about 10 minutes or until the meringue begins to form very stiff peaks.

3. Using a spatula, spread the meringue onto each of your drawn circles. I made my meringue circles about an inch thick. Lower your oven to 200 degrees and stick your meringue circles into the oven. Bake for 1 1/2 hours. After 1 1/2 hours turn your oven off and leave the meringues in the oven over night, never opening the oven.

4. For Berry Compote: Melt the butter in a pan then add lemon juice and brown sugar. Stir until dissolved. Add berries and cook for about 5 minutes, until the berries are soft.

5. For Whipped Cream: Put all of the ingredients into your electric mixer and beat until soft peaks form.

6. Place the large meringue circle on a serving platter and top with a portion of the berry compote. Randomly drop clouds of whipped cream on top of the berries. Repeat with your medium and small sized meringue circles. Top with a strawberry!

7. Add a little bit of green to your pavlova. I suggest using mint leaves or rosemary. I went for rosemary because it conveniently grows in my front yard.

The pavlova was named after the Russian prima ballerina Anna Pavlova. She was known to be the greatest ballerina of her time. The dessert is said to be "light and airy" like her dancing.

noreply@blogger.com (Jacqueline Maxwell) — Wed, 31 Jul 2013 00:06:00 +0000

Spinach Macaroni and Cheese

I got the idea for this recipe from an episode on "The Chew" where "Weelicious" blogger prepared her "Green Mac and Cheese". I love spinach and like the idea of incorporating it into anything possible. My recipe is a bit different and slightly more simple.

This is probably about as healthy as macacroni and cheese is going to get. Despite the fact that I used whole wheat pasta and added spinach, it's still tastes very much like your regular cheesy and delicious Mac and Cheese. Great way to get your comfort food along with some nutrition!

Ingredients

1lb whole wheat pasta

1 1/2 cups 2% milk

1 cup whole milk

1 1/2 cup spinach

2 cups sharp cheddar cheese

2 cups mozzarella cheese

1/3 cup butter

3 tablespoons all purpose flour

1. Preheat oven to 350 degrees.

2. Boil salted water and cook whole wheat pasta until al dente.

3. Blend milk and spinach together.

4. In a pot melt the butter and then slowly whisk in the flour over medium heat. Make sure you don't have any flour chunks.

5. Mix in your spinach/milk mixture and bring to a boil.

6. Lower heat and add both cheddar and mozzarella cheeses. Mix until cheese has completely melted.

7. Take off of heat and then mix in the pasta. Transfer to a greased baking pan and bake for about 30 minutes or until the cheese starts to bubble and the pasta turns a golden brown.

8. Let cool for about 10 minutes before serving.

noreply@blogger.com (Jacqueline Maxwell) — Tue, 30 Jul 2013 23:23:00 +0000

Lake Tahoe 2013

Cayson and I recently took a trip with his mom, Candace, to the beautiful Lake Tahoe. I had been to Tahoe once before for on a New Years trip but it was snowy and stormy so I didn't get to experience much other than my ski cabin. Cayson's family was originally from Lake Tahoe before they moved to Hawaii and he spent many of his summers working at his brother's burger joint, The Char Pit. A friend of Candace's was nice enough to let us stay in one of her rental apartments just right across the street from the Casinos in King's Beach!

Our first day out on the boat with Candace and Anne.

Cayson swimming in the freezing cold water... I only went in knee deep and it was literally hard to breath. No thanks.

We hiked around and found a "Secret Cove". Accidentally came across some nude sun-bathers, not so pleasant! I guess that's a regular thing in this particular cove. :/

Looking forward to our next trip to Lake Tahoe!

Chia Seed Pudding

noreply@blogger.com (Jacqueline Maxwell) — Mon, 29 Jul 2013 00:22:00 +0000

Chia Seed Pudding

I am completely OBSESSED with this chia seed pudding recipe. I came across a couple of different recipes in magazines and online and thought that it sounded kind of strange. Pudding made from seeds?? I've been sprinkling chia seeds on my cereal for a couple years now because I know how loaded they are with omega-3 fatty acid, fiber, minerals, and protein. My kitchen is always stalked with chia seeds so I decided to concoct my own simple (very very simple) recipe based on other ingredients I already had on hand. Here it is...

Ingredients

1 cup almond milk (you can use whatever kind of milk you want!)

3 tablespoons chia seeds

1 tablespoon honey

1 teaspoon vanilla extract

1/2 cup sliced almonds

1/4 cup shredded coconut (sweetened or unsweetened)

3 strawberries

1/4 cup blueberries

1. In a bowl, combine almond milk, honey, and vanilla extract. Stir until the honey is dissolved.

-You do not have to use almond milk! Cows milk or coconut milk would do just fine. I prefer almond milk because it is lower in fat and full of calcium and vitamins E, D, and A. Not to mention I really like the taste.

2. Add the chia seeds to your milk mixture then cover the bowl with plastic wrap. Place the bowl in the refrigerator for about 2 hours.

-I like to make this recipe before I go to sleep. That way the chia seeds have had plenty of time to soak and create a thick jelly like texture.

3. Toast your sliced almonds and shredded coconut until just golden brown. Slice up your strawberries.

4. Sprinkle toasted almonds, coconut, sliced strawberries, and fresh blueberries on top of your now pudding-like chia milk mixture. That's it!

This recipe is great because you can change it up with different fruits or nuts. This flavor combination just happens to be my favorite.

A little info on Chia seeds...

Chia seeds come from the plant Salvia Hispanica, native in Mexico and Guatemala. Chia seeds were a huge part of the Aztec and Mayan's diets and are thought have been their main source of fuel during conquests. Rich in omega-3 fatty acids and fiber, they are incredibly healthful!

noreply@blogger.com (Jacqueline Maxwell) — Mon, 10 Jun 2013 03:21:00 +0000

Blackberry Jam Scones

I like these scones because they are much fancier than just your basic mound of a scone. You can substitute whatever kind of jam you like most (blackberry is my favorite) or make a variety! The lemon glaze drizzled on top adds a nice touch of tartness and prettiness.

Ingredients

2 cups all purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 and 1/2 sticks unsalted cold butter

1/4 cup whole milk

1 1/2 cups blackberry jam

1 lemon

2 cups confectioner's sugar

Preheat oven to 375 degrees. Sift together flour, sugar, baking powder, and salt into an electric mixer. Cut cold butter into small cubes and mix into flour until it resembles coarse sand.

Add the milk and mix until completely combined. The texture of the dough is very important. You do not want the dough to be very moist because the scones will flatten out and lose their shape when baked. The drier the dough the better, trust me.

Take the dough out of the mixer and roll out to about 1/2 an inch on a lightly floured surface. With a 3 inch round cookie cutter, cut out circles. Makes 7 to 8 rounds. Using your thumb, gently press a circular indentation into each scone. You can make the indentations as large as you want depending on how much jam you want them to hold. I like a lot of jam!

Lightly spray a baking sheet with nonstick cooking spray. Transfer your scones to the sheet, leaving a couple inches between each. Bake for about 20 minutes or until the edges turn golden brown. Take out and let cool for about 25 minutes.

Once the scones are completely cool you can drizzle on the lemon glaze...

Mix together 2 cups of confectioner's sugar and the juice of 1 lemon. The glaze should be not too liquidy but not too thick that you can't "drizzle" it. Using a spoon drizzle on top of each scone. Let sit for about 30 minutes until glaze has hardened.

noreply@blogger.com (Jacqueline Maxwell) — Wed, 29 May 2013 22:01:00 +0000

Cheddar Cheese and Bacon Popovers

I tried this recipe not only because I love bacon and I love cheese but also as an experiment. I wanted to see if it was possible to make presentable popovers in a muffin tin instead of a popover tin. My cabinets are already overflowing with kitchen crap and I really didn't want to have to purchase another item to add to the chaos.

Popover tins are a bit deeper than muffin tins and there are a couple inches of space between each cup. The space between the cups is what's important. Popovers puff up into a large cloud over the top of the tin, requiring a lot of space. So...I used a regular 12 cup muffin tin but only filled 6 of the cups leaving an empty cup between each one filled with batter.

Ingredients

4 large eggs

2 egg whites

1 3/4 cups whole milk

1 1/2 cups all-purpose flour

3/4 teaspoon salt

1 cup shredded cheddar cheese

nonstick cooking spray

5 pieces cooked and chopped bacon

Preheat oven to 400 degrees. In your electric mixer, mix together eggs, egg whites, milk, flour, and salt. Stir in cheddar cheese and cooked/chopped bacon. Spray six muffin tins with cooking spray. Remember to leave a space between each tin. Bake until popovers have puffed over the rims, about 30 minutes. Popovers should be a dark golden brown. Pay attention to the color! If not baked long enough the popovers will deflate and flatten when taken out of the oven.

Enjoy!

noreply@blogger.com (Jacqueline Maxwell) — Wed, 22 May 2013 00:27:00 +0000

Fruit Tart

Fruit tarts remind me of summertime with their bright fruity colors. I whipped up this beauty in honor of the beginning of summer! They might look like a lot of work but are actually pretty simple.

The greatest part about making this tart is obviously decorating it with the fruit of your liking in a pretty fashion. I chose to use blackberries, strawberries, and kiwis. Love these colors together, so pretty!

Ingredients

Crust:

2 1/2 cups all purpose flour

2 1/2 tablespoons sugar

1 cup cold unsalted butter

2 egg yolks

3 tablespoons ice water

Vanilla Cream Filling:

2 cups whole milk

1/2 cup sugar

1 tablespoon vanilla extract

4 egg yolks

1/4 cup cornstarch

Apricot Glaze:

3 tablespoons apricot jam

2 tablespoons water

Crust:

Combine flour and sugar in electric mixer. Cut butter into small chunks and mix into flour until mixture resembles a coarse meal. In another bowl, beat together egg yolks and ice water. Combine egg and flour mixture in electric mixer. Mix until the dough holds together, it should not be too sticky. Pat into a disk and wrap in plastic wrap. Put in refrigerator.

On a lightly floured surface, roll out dough until it is about 12 inches around and 1/4 inch thick. Transfer rolled dough to your tart pan with removable bottom. Press the dough into the edges and trim edges to be even with the rim of the pan. Chill in refrigerator for about 25 minutes. Preheat oven to 350 degrees. Prick the dough bottom all over with a toothpick then place in oven for about 25-30 minutes, until edges are golden brown. Take out of oven and let it cool completely.

Vanilla Cream:

Bring milk and vanilla extract to a simmer over medium heat. Remove from heat and let it sit covered for about 20 minutes. Whisk egg yolks and sugar together until light and fluffy. Add corn starch and mix until completely combined. With mixer on low add the milk mixture to your egg yolk mixture. Put back on the stove and mix constantly over medium heat until it starts to thicken. As soon as it starts to thicken into a custard like consistency remove from heat and cover with plastic wrap. Refrigerate until cold.

Spoon vanilla cream into crust and smooth out evenly. Arrange whatever kind of fruit you like on top. Make it pretty! The apricot glaze is optional...

Glaze:

Heat jam and water over low heat until thin. Pass through a seive then brush glaze over fruit with brush.

All done, enjoy!

noreply@blogger.com (Jacqueline Maxwell) — Thu, 16 May 2013 01:28:00 +0000

Veggie/Fruit Juice

I finally purchased a juicer and I have to say it is one of the best investments I've made. I can't tell you how much money I have spent buying juices at Whole Foods and Lazy Acres. They are ridiculously priced, around 5 bucks for a small juice! Seriously?! Now I can make my own juices every morning for a fraction of the price.

I like to pack in as much variety of fruits and vegetables as possible but too much variety can sometimes make a not so delicious juice. So here is my go to juice combo...

4 whole carrots

1/2 orange

1/2 grapefruit

1/2 lemon

1 medium sized apple

1 tablespoon ginger

2 large handfuls of spinach

1/2 a large golden beet or two small regular beets

2 large leaves (including stem) of swish chard

Cut your apple into pieces and your lemon, orange, and grapefruit in halves. Make sure to take off the peels and remove any seeds. Cut up all your veggies and the ginger.

I like to know what goodness I'm getting from everything in my juice so here ya go...

Beets and beet greens:

-Vitamins A, C, chlorophyll, and B6

- Minerals calcium, potassium, choline and iron

Carrots:

- Vitamins A and C

- Minerals potassium, calcium, phosphorus and carotene

Spinach:

- Vitamins A, B complex, chlorophyll

- Minerals calcium, iron, magnesium, phosphorous, potassium

Apples:

- Vitamins A B1, B2, B6, biotin, folic acid and pantothenic acid

- Minerals choline, copper, iron, magnesium, manganese, phosphorous, potassium, silicon, sodium and sulfur

Grapefruit:

- Vitamins B-complex, C, E, K, biotin and insitol

- Minerals calcium, iron, phosphorous, potassium, and enzymes

Lemons:

- Vitamins C and citric acid

Oranges:

- Vitamins A, B-complex, B1, B2, B6, C, K, biotin, folic acid and niacin

Ginger:

- Vitamins A, C, E, K, B12, Thiamin, Riboflavin, Niacin, B6

- Minerals calcium, iron, magnesium, phosphorous, zinc, copper, manganese

Swiss Chard:

- Vitamins A, C, E, K, Niacin, Riboflavin, Folates

- Minerals Calcium, Copper, Iron, Magnesium, Manganese, Phosphorous, Selenuim, Zinc

Looks gross but tastes delicious!

noreply@blogger.com (Jacqueline Maxwell) — Wed, 01 May 2013 03:50:00 +0000

Strawberry Pockets

Ingredients

2 1/4 cups all purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick cold butter

2 egg yolks

1 teaspoon vanilla extract

3/4 pound strawberries cut into 1/2 inch pieces

3/4 cup confectioners sugar

3 tablespoons strawberry jam

1 tablespoon granulated sugar

Preheat oven to 350 degrees. In your Kitchen Aid combine 2 cups flour, baking powder, and 1 teaspoon salt. Cut butter into small squares and mix into flour until it looks like coarse sand.

Add 1 egg yolk, 1/2 cup water, and vanilla. Mix until it is just combined. Knead dough on floured surface then put in the refrigerator.

Meanwhile, make filling. Combine chopped strawberries, jam, and confectioners sugar in a bowl. Add remaining 1/2 cup flour.

In another small bowl, beat egg and 1 tablespoon water together. Roll out dough to 1/2 inch thickness and cut into 3 inch round circles with cookie cutter. Roll each round circle into 6 inch circles.

Scoop 2 tablespoons of strawberry filling onto one side of the 6 inch round circle leaving 1/2 inch of dough border. Fold the dough over the filling and pinch borders together with a fork.

Move pockets to parchment paper lined baking sheet. With a toothpick, poke several holes into top of pocket then brush with egg wash. Sprinkle a little bit of sugar on top of each pocket and stick in oven for about 30 to 35 minutes. Bake until golden brown. Let cool for about 20 minutes.

I highly recommend eating your strawberry pockets with some vanilla ice cream. Yummy : )

noreply@blogger.com (Jacqueline Maxwell) — Fri, 26 Apr 2013 02:06:00 +0000

Santa Barbara Courthouse

The stunningly beautiful Santa Barbara Courthouse is only a couple blocks away from my apartment. I drive by it several times a day but haven't taken the time roam around it in years. Santa Barbara is full of beautiful buildings but, in my opinion, the courthouse takes the cake. It was finished being built in 1929 after it was severely damaged in an earthquake in 1925. It was designed by William Mooser III and has been called the most beautiful government building in America ( not to brag ) It's the perfect example of the Spanish Colonial style seen in many buildings throughout the city. You can take an elevator to the "El Mirador" clocktower to get an incredible view of the city!

Here I am, bundled up and sitting just outside the front of the courthouse. Enjoying a rare rainy day!