Keaton's Kind Creations

DIY Beef Dog Chews

2012-12-06T13:44:00.000-06:00

If you own a dog, then no doubt you'll agree that your canine is just as much a part of your family as your spouse or kids. So of course you'll be including Fido in your holiday gift-giving! This year, I decided to make my dogs Lucy, Susse and Buddy homemade beef chews for their Christmas gifts. Of course I let them sample some ahead of time and they loved them!

These chews are incredibly easy to make and super inexpensive. Better yet, they're super healthy. Store-bought dog chews and treats often contain additives and preservatives, just like a lot of 'human food.' By making the chews at home, you know exactly what you're feeding your dog. Also, if you're an 'all-natural nut' like me, making them from scratch gives you the opportunity to add wholesome ingredients to make them that much healthier! (See below for flavor suggestions that pack a healthy punch!) Your pup will love these stocking stuffers, and I hope you enjoy making them as much as I did!

Flavoring ideas and their health benefits
You can develop your own custom flavors by adding different herbs and spices to the beef before drying. Aside from the additional flavor they bring, incorporating these ingredients into their treats can be very beneficial to your dogs health. Since I'm a big fan of herbs and spices used for health purposes, and a strong believer in their effectiveness, I've decided to share a list of a few herbs that may be helpful in alleviating and/or preventing health problems in your dog. Of course, your dog doesn't have to be suffering from any of these issues in order to enjoy these flavorings- He'll just be enjoying a super delicious snack that happens to be healthy, too!

Bad breath - Parsley, Rosemary
To repel ticks and fleas - Garlic
Digestive discomfort - Ginger, Catnip, Chamomile, Basil
Inflammation (arthritis, injuries, skin irritations, etc) - Chamomile, Rosemary, Basil
Anxiety/nervousness - Chamomile, Catnip
Boost immune function - Garlic, Ginger, Sage, Oregano
Infection - Sage, Oregano, Thyme

Complete list of safe herbs for dogs

Feel free to mix and match and experiment with different herbs and spices- just make sure to research an ingredient to be sure it is safe for dogs before using it in the chews. I don't recommend adding salt, as too much sodium is not good for your dog. Also, avoid using spicy seasonings, like black pepper or cayenne.

What You Need

Very lean beef - Beef top round steak, flank steak or rump roast
Dried herbs or spices of your choice (optional)
Butcher twine or string
Wire rack (I used a cookie cooling rack)

Method

Slice the beef (with the grain) into strips, about 1/4 - 1/2 inch thick and 4 - 6 inches long. (For easier cutting, place the meat in the freezer prior to slicing just until ice crystals begin to form)

Pat meat dry with a paper towel

If you're seasoning the meat, roll the strips in the herbs or spices of your choice, or sprinkle over top.

Use a piece of twine to tie 3 strips of meat together at one end. Tightly braid the strips, then tie the bottom ends together with another piece of twine.

Use the convection setting on your oven, and heat to 130 degree Fahrenheit. (Convection is ideal, because it circulates the air around the meat.) If your oven does not have a convection setting, heat to 150 degrees and leave the oven door open a crack.

Place braids on wire rack and put in oven. Cook for 4-5 hours. Turn down the oven temperature to its lowest setting and continue cooking braids for several hours. My oven's lowest temperature is 100 degrees, so I left the braids to finish drying overnight. If your oven does not go that low, just use the lowest possible temperature and allow the braids to dry another 3-5 hours. The braids are finished drying when they have shrunk to about half their size, are a dark color and are hard.

Untie the ends of the braids. The braids are ready to be devoured!

Store in an air-tight container or zip-top bag.

Happy Holidays!

Candy Cane Shower Scrub

2012-11-21T19:45:00.000-06:00

With Halloween already over and Thanksgiving coming up tomorrow, Christmas is right around the corner! Like I mentioned in my last post, I love to use seasonal foods in my body products. This doesn't just apply to produce, though. My latest shower scrub uses one of the holiday season's most popular treats- Candy Canes! I love this scrub. It may sound cheesy, but the warm smell of peppermint instantly puts me in the holiday spirit and brings me back to those fond Christmas memories which we all know so well. This Candy Cane Shower Scrub leaves your skin feeling silky smooth, and also makes a wonderful holiday gift- just pour into a pretty air-tight canister and tie a bow and gift tag around the top! Enjoy!

Ingredients

1 1/2 c granulated sugar
1/4 cup powdered candy canes (or 8 round peppermint candies)
3 tablespoons ground candy canes, for texture (not too big of pieces, or else they'll be sharp!)
1 tablespoon sea salt
1 teaspoon vanilla powder OR seeds of 1 vanilla bean
1 tablespoons vegetable glycerin
2 teaspoons grapeseed oil (any light oil, like olive, will work)
30 drops grapefruit seed extract OR 1 tablespoon citric acid
2 drops peppermint extract

Method

Combine sugar, powdered and ground candy canes, sea salt and vanilla. Stir in glycerin, oil, grapefruit seed extract (or citric acid) and peppermint extract. Add more oil if desired. Pour mixture into air-tight container. To use: briskly massage a handful of scrub into damp skin. Rinse.

Cranberry Orange Shower Scrub

2012-11-18T13:56:00.000-06:00

Thanksgiving is right around the corner and I couldn't be more excited! I love the whole holiday season. The cooling air, the short days, fires in the fireplace, and especially the wonderful foods of the season. Not only do I like to include seasonal ingredients in my dishes, but also in my homemade body products. What a wonderful way to utilize these different ingredients and bring the magic of the holidays into different parts of your day!

Since my mom makes homemade cranberry sauce every Thanksgiving, she has bags and bags of cranberries in her fridge. So I decided to make a shower scrub using cranberries and another popular holiday fruit: Oranges. This scrub does wonders for your skin. The sugar and salt slough off dead cells and makes your skin silky smooth. Cranberries are packed with antioxidants which protect the skin, especially from harsh winter weather. Oranges also contain antioxidants as well as Vitamin C, an amazing nutrient for the skin. (Learn about Vitamin C's skin benefits here)

This scrub looks good enough to eat and will make your skin sweetly soft and radiant!

Ingredients

1/3 cup fresh cranberries
2 tablespoons water
1/2 cup granulated sugar
1/4 cup brown sugar
2 tablespoons orange juice
2 tablespoons salt
1/4 teaspoon vanilla extract

Method

Use a food processor and puree cranberries and water. Combine puree with sugars, orange juice, salt and vanilla. To use, massage into damp skin while in shower, then rinse. Store scrub in refrigerator in an air-tight container.

DIY Pine Cone Bird and Squirrel Feeders

2012-11-02T11:42:00.000-05:00

Some of you may remember this fun craft from when you were a kid. It was one of my favorites. I loved going out in the chilly weather with my mom to gather pine cones, making the feeders in our cozy kitchen, and watching and identifying each bird that snacked on our creation. This is a fun project to do with or without kids. It's a great craft to kick off the fall months and they look adorable hanging in the backyard!

I hope you have as much fun making these as I did!

What You Need

5 large pine cones (Experiment with different sizes and quantities!)
3/4 cup peanut butter
1 1/2 cups mixed birdseed
Wire (I used beading wire), crimp beads and pliers or strong twine
1 shallow microwave-safe dish (I used a short, square Gladware food storage container)
1 deep dish (I used a tall, rectangle Gladware food storage container)
Pastry brush or clean paint brush
Wax paper
Tablecloth

Method
Make sure the pine cones are free of dirt. Cut 5 pieces of wire or twine, about 2 1/2 to 3 feet long each. Start by taking a pine cone and wrapping the wire once or twice around the middle, and tucking in the tail to keep it from unraveling. Now, continue wrapping the wire around and toward the top of the pine cone. When you get to the top of the pine cone, wrap the same spot several times, as well as thread the loose end of the wire under and through a few already-wrapped spots, and pull tightly, to secure (sort of like sewing!) You don't need to go over-board on the wrapping, but you do want to make sure that the pine cone isn't going anywhere- squirrels have some arm muscle! Position the wire so that the pine cone hangs straight down. Repeat for each pine cone.

Step 1: Wrap Pine Cone with Wire

Prepare your work area with a tablecloth.

Set aside a piece of wax paper in a safe place for drying.

Pour the 1 1/2 cups birdseed into the deep dish.

Pour the 3/4 cup peanut butter into the shallow microwave-safe dish. Microwave the peanut butter in 20 second intervals, stirring each time, until it becomes thin and runny.

Step 2: Prepare Your Work Area

Now the fun part! Take a pine cone, holding it by the top, and place it into the dish of melted peanut butter. Using a pastry brush or clean paint brush, 'paint' the pine cone with the peanut butter, turning it to coat it evenly. Make sure to use the brush to get into all the nooks and crannies and to coat both the tops and bottoms of the all the 'scales.' You may prefer to drizzle the peanut butter over the pine cone and then use the brush to spread it out. Whatever works for you! You'll probably need to reheat the peanut butter between each pine cone to keep it thin and easily-spreadable. Hold the pine cone by the wire over the dish and let the excess peanut butter drip off.

Step 3: Paint the Pine Cone with the Melted Peanut Butter

Now, place it into the container of birdseed and gently roll, shake and pour the seed over the pine cone to coat it thoroughly and evenly, again making sure to fill all those nooks and crannies!
Gently shake off any loose birdseed.

Step 4: Roll the Pine Cone in the Birdseed

Place the pine cone on the wax paper to dry, about 30 minutes. Repeat for all the pine cones.

Step 5: Allow the Pine Cones to Dry

Now it's time to hang your Pine Cone Bird and Squirrel Feeders!

Step 6: Hang the Pine Cones by Wrapping the Wire Around a
Branch, Trellis or Other Support Very Securely

I used crimp beads from my jewelry supplies to hang the feeders. Hardware stores also sell a variety of crimps. Just thread a crimp onto the wire, wrap the loose end of the wire around the support (tree branch, board, etc), and thread the end of the wire back through the crimp from the top. Slide the crimp up the wires toward the support to tighten. Use pliers to squeeze the crimp closed and trim the excess wire.

If you don't have or don't want to use the crimps, simply just wrap the wire or twine around the support several times before tying and knotting the ends very securely. You may even want to hammer a nail into the support and wrap the wire or twine around it several times before knotting the ends.

Wherever you decide to hang your feeders, they must be secure, otherwise the squirrels will be running off with the pine cones (I speak from experience, much to the squirrels enjoyment!) This is why I prefer wire over twine- it's a lot stronger and not as easy for the squirrels to chew through.

This is What Happens When the Feeders Aren't Secured Tightly!

The deck in my backyard is the bird and squirrel hot-spot, so I decided to hang the feeders on the trellis that's on the deck. I hung them at different lengths for a pretty display. You can hang them however and wherever you like!! Hang them from whatever support you like: a fence, tree branch, trellis, gazebo- use your imagination! You could even attach the feeders to a wire clothes hanger that's been bent into a circle, or a small embroidery hoop, and hang the whole thing for a whimsical mobile display.

Now sit back and enjoy watching the wildlife snack on your creations!

Garbage Disposal Cubes: Naturally Deodorizes and Cleans

2012-10-25T19:11:00.002-05:00

This week's tutorial is for an all-natural and easy solution to smelly garbage disposals. These cubes use citrus peel, baking soda, borax, salt and water to not only deodorize but clean your garbage disposal. The citrus works in two ways: The oil from the peel leaves a wonderful, fresh fragrance, and the acid helps eliminate odor-causing bacteria. The baking soda deodorizes the disposal and also works as an abrasive cleaner along with the borax and salt to get rid of grime and build up. They're not only easy to make but easy to use: Just toss one in with some running water, turn on the disposal and voila- A clean and deodorized garbage disposal!

I always feel so wasteful when I throw away the citrus skins after juicing them. It takes a lot of lemons or oranges to get just a little juice! I knew there had to be a use for the unused portions, and this is a great way to put the leftovers to use! Each time you juice a lemon, lime or orange, put the peels in a zip-top bag and store them in the freezer. When you've saved up enough, just thaw them out and they're ready to be made into Garbage Disposal Cubes.

Note: I used limes because they were on super sale when I bought them, but you can use limes, oranges or lemons, or a combination of the three. It's totally up to you. However, since the fruits vary in size, you'll need to adjust the amount of peels needed depending on what fruit you use. Before measuring, cut the peels into about 3 inch pieces.

Makes about 18 cubes

Ingredients

2 cups juiced citrus skins and peels ( about 6 limes OR 3 lemons OR 2-3 oranges) -do not use the juice
about 1/2 cup water
1/3 cup baking soda
1/4 cup Borax
1/4 cup any type coarse salt (I used epsom)

Method

Use a food processor to combine citrus peels with enough water to make a wet paste, about 1/2 a cup.

The moisture should be wet but not runny

Stir in the baking soda, Borax and salt.

As soon as I added the baking soda, Borax and salt, the mixture turned neon yellow!

Spoon the mixture into ice cube trays and press down lightly to pack each cube. Transfer trays to freezer. Once the cubes are totally frozen (several hours), pop them out of the ice cube trays and store in the freezer in a zip-top bag.

Please forgive the poor photos, my condo has terrible lighting!

To deodorize and maintain daily or after each use, turn on cleared garbage disposal and add one or two cubes with running hot water.

To deep clean or for very heavy odors, add three or four cubes to garbage disposal with 1/2 cup water. Turn disposal on and off very briefly. Let sit for 1/2 hour, then turn on disposal with running hot water to clear.

How To: Make a Lotion Candle

2012-10-13T10:38:00.000-05:00

I love this project! I first saw a lotion candle at a cute little boutique in northern Wisconsin, and fell in love with the idea. When I was a kid, I used to dip my fingers in the warm wax of my mom's expensive candles, leaving little wax dribbles on her table and fingerprints in her candles. When I saw the lotion candle for the first time, I immediately felt like a little kid again, excited to dip my fingers in the wax! But this candle is meant for putting fingers in!

This lotion candle is made with Cocoa and Shea butter, moisturizers which have low melting points and are easily absorbed into the skin. Beeswax is also added for a more solid consistency. The candle has a wick like a typical candle, but once melted and allowed to briefly cool, the wax can be massaged into skin to moisturize just like lotion. Not only do the essential oils nourish the skin, but they create a wonderful fragrance that will brighten any room!

What Are the Benefits?
I like to make each and every beauty product with incredibly nourishing ingredients, and this lotion candle is no exception! In addition to the deeply moisturizing Beeswax and Cocoa and Shea Butters, this invigorating lotion candle also contains Rosemary, Lemon, and Orange Essentials Oils, as well as Jojoba Oil and Vitamin E Oil. Here's a brief summary of the health benefits of these oils:

Rosemary, Lemon and Orange Essential Oils are all found to be stimulating, improve circulation, and contain astringent, anti-inflammatory and antibiotic properties.

Jojoba Oil is a very effective moisturizer, often used to treat acne and other irritating skin conditions due to it's antimicrobial and anti-inflammatory properties. Jojoba oil also contains Vitamin E, Complex B Vitamins and several minerals.
Vitamin E Oil is an indispensible ingredient in skin care products. Vitamin E acts as an antioxidant, protecting skin from damagin free radicals, and helping heal already damaged skin cells. It promotes the production of collagen and elastin and helps the skin retain it's natural moisture.

Feel free to experiment with various essential oils to create different scents that you love, and try out different oils, like almond or olive oil, in place of the Vitamin E and Jojoba oil to create a customized moisturizer! Just make sure you keep the proportions of oil to Beeswax, Cocoa and Shea butter the same, otherwise the consistency of your candle will be off.

Let's do it!

What You Need

Wick from a tealight candle
Small heat-safe ramekin or candle mold (I like to melt the ingredients in the same dish that will hold the candle, it's one less dish to clean!)
Wax warming stand OR microwave

Ingredients

1/2 tablespoon (4g) Cocoa Butter
1/2 tablespoon (8g) Shea Butter
2 g Beeswax (if you don't have a scale, cut a square of beeswax that's 1/2 inch wide, 1/2 inch long and 1/8 inch thick)
1/8 teaspoon Jojoba Oil
5 drops Vitamin E Oil
5 drops Orange Essential Oil
3 drops Lemon Essential Oil
2 drops Rosemary Essential Oil

Beeswax, Shea Butter and Cocoa Butter

Vitamin E, Lemon, Rosemary, Orange and Jojoba Oils

Method
Combine the Cocoa Butter, Shea Butter and Beeswax in a small heat-safe ramekin or mold. Use a wax warming stand or microwave to melt the ingredients. (If using a microwave, heat in 10 second intervals) Add all the oils and stir to combine.

Melting

Once melted, very carefully position the candle wick at the bottom of the dish

Allow to cool and harden completely.

There you have it, a lotion candle! When it's time to burn the candle, blow out the flame and allow to cool for just 2 or 3 minutes before massaging the warm 'wax' into your skin. Enjoy!

How to: Make All-Natural Dish Soap

2012-10-06T16:13:00.002-05:00

Did you know that with just a few simple ingredients, you can make your own All-Natural Dish Soap?

What are the benefits of making my own dish soap?

1. There are no harmful chemicals or additives
Although store-bought dish soaps are considered 'safe,' they include chemicals and other additives. My theory? If I can't pronounce the ingredients, I don't use it! I like to know exactly what goes into every product I use, and the best way to do that is to make everything from scratch.

2. Homemade dish soap is less expensive than store-bought dish soap.

3. You can easily customize your dish soap recipe to your liking!
See notes below

So what's in it and how does it work?

This dish soap recipe contains Tea Tree Oil, Grapefruit Seed Extract and vinegar, all of which are considered antimicrobial. The vinegar helps prevent water spots, and the Orange Oil and Extract create a fresh smelling product. The finished product is a fairly thin consistency and because it doesn't contain lathering agents, it won't bubble as much as a store bought soap. But don't worry! It cleans just as well as the thick, bubbly stuff!

Let's get started!

Ingredients

1 cup warm water
1 oz and 10 grams pure glycerin soap, finely grated
1 tablespoon and 1 teaspoon vinegar
1/8 teaspoon Tea Tree Oil
12 drops Orange Essential Oil
25 drops Grapefruit Seed Extract
1/4 teaspoon Orange Extract

Method

In a medium mixing bowl, slowly stir together the glycerin soap and water until the soap has dissolved completely. Add the vinegar, Tea Tree Oil, Orange Essential Oil, Grapefruit Seed Extract and Orange Extract and slowly combine. (You don't want to mix the soap quickly, as it will create foam.)

Set aside for about 1 hour. As the water cools, the dish soap will thicken just a little bit. If you would like to adjust the thickness, this is the time (See notes below)

Using a funnel, pour the dish soap into a container of your choice. I like to use a clean olive oil bottle with a pour spout.

There you have it! Your very own all-natural dish soap!

A few notes

*For a thicker dish soap, add more glycerin soap, for a thinner dish soap, add more water.
Since this soap doesn't create much lather, it can be used in your dishwasher. Add a tablespoon to the detergent dispenser. If you add more glycerin soap to the recipe for a thicker consistency, it may alter the amount of bubbles the soap creates- so be careful not to add too much to your dishwasher if you made a thicker soap!

*You can find glycerin soap at health food and craft stores (like Hobby Lobby or Michael's). Tea Tree Oil, Orange Essential Oil and Grapefruit Seed Extract can be found at health food stores, and Orange Extract is found in the baking section of your grocery store, near the vanilla extract.

*You can easily customize this recipe by using other essential oils and extracts instead of orange. Lavender and peppermint also make wonderful smelling dish soap!

Let me know how your dish soap turns out!

How to: Preserve Basil for quick and easy use

2012-10-04T15:49:00.000-05:00

I love Basil. It's my favorite herb and I try to add it to as many dishes as possible. The problem? It spoils so quickly, and I don't always have the time to chop it up every time I want to use it. So, I came up with an easy way to keep it on hand without having to worry about it spoiling or needing to chop it. This technique provides perfect portions to add to any soup, sauce or other recipes. You can use this technique for other herbs or even grated garlic or ginger. Get creative!

I went to the produce section of my grocery store and picked up a tube of pureed Basil. I was hesitant the first time I tried it, but it tastes the same as the fresh stuff. Plus, for the amount you get, it's a lot cheaper than those individual packs. Of course, if you want to use fresh Basil, you can. Just use a food precessor or blender and puree the leaves with just enough water or olive oil to form a paste.

Lay out a sheet of plastic wrap. Squeeze the Basil paste into a line about an inch wide, leaving about 2 inches on either end of the line. If you pureed your own Basil, you can use a piping bag or a plastic zip-top bag with the corner snipped off to pipe the paste.

Fold the plastic wrap in half and roll the Basil into a log. (Sort of like a jelly roll) Make sure it's tight- this is crucial for even portioning, and so it doesn't squeeze out all over the place!

Twist the ends of the plastic wrap, and tie each into a knot. Now, take the entire log, and roll it in another sheet of plastic wrap, and twist and tie the ends again.

Place the roll in the freezer until completely frozen.

Unwrap the roll and slice into several equal size portions. The Basil thaws pretty quickly, so you might want to pop the slices back into the freezer on a cutting board or cookie sheet for just a few minutes to prevent freezing together during storage.

Place the slices into a zip top bag and store in the freezer. Now, next time you're making pizza sauce or soup, you can grab one or two slices of the Basil and pop them straight into the pan- no chopping required!

Welcome to my new and improved blog, Keaton's Kind Creations

2012-10-01T19:05:00.000-05:00

I've decided to totally re-create my blog! I've been terrible about updating Keaton's Kitchen. In fact, I've totally abandoned it. It's been over a year and a half since my last post, and SO much has changed in that time. My interests, passions and life as a whole. I've decided to strengthen my relationship with God, make my dreams a reality and experience this wonderful life to the fullest. So with a changed life, comes a changed blog.

The biggest change in my life is that I'm pregnant! Van, my fiance (another big change!) and I are expecting a son, Gavin, on January 8th. I'm ecstatic, but also a bit of a nervous wreck, like any first time mom! Also, I just moved into my very own condo, and I am loving being Miss Susie Homemaker!

I decided culinary school just wasn't my thing. I still love to cook, and always will, but I realized that it isn't something I want to do for the rest of my life. My interest has shifted from cooking to creating all-natural beauty and cleaning products as well as making jewelry. I love what I do!

I recently started selling body scrubs and polymer clay necklaces at a store in Hayward, Wisconsin, called Glassy Lady. I also have another boutique lined up that will be carrying my creations very soon! So yes, big, BIG changes!

This blog will be a place to share my love for DIY projects, specifically beauty and cleaning products, home decor, and also my experiences as a 20 year old mom-to-be and brand new homemaker. I hope you enjoy what you read here, and hope you can find something to take away from it. I invite you to follow my journey on this new life of mine!

Best Wishes,
Keaton

Heart-Healthy Cupcakes

2011-02-11T21:03:00.013-06:00

For most, February is all about Valentine's day. It's a day to express your love not just to your significant other, but all your loved ones. Chocolate, roses, teddy bears, cards, fancy dinners, jewelry and hearts, hearts, hearts!

But February is also American Heart Month. This month (not surprisingly!) is dedicated to raising funds as well as awareness for heart disease and stroke. I never really paid much attention to Heart Month in previous years. Unfortunately, this year, it has hit much closer to home. A dear family friend, Sue Smith, passed away February 2nd, due to a combination of an enlarge heart and diabetes. Sue was a lovely woman who worked at our church, Alpine, for years. She was always at the front door of the church to greet new-comers with her warming smile, and always eager to make anyone and everyone feel at home. Sue's death came as a complete shock to all of her loved ones and friends, she was only in her 50's, and seemed in good health. Sue always read my blog and supported and encouraged me with my cooking and baking over the past years.

To pay homage to Valentine's Day and American Heart Month, I made healthier cupcakes. I used low-fat ricotta cheese instead of fatty butter for the cupcakes, which are only 95 calories each and contain less than 1 gram of fat. The glaze is made with fat free cream cheese, to avoid unnecessary fat and calories. The cake is sort of like red velvet. Actually, it started as vanilla bean cupcakes, one of my very first posts, then I added red food coloring and a hint of cocoa. This recipe for heart- healthy cupcakes is in memory of Sue, I think she would've loved these!

Heart-Healthy Cupcakes

Makes about 16

1/2 cup minus 1 1/2 teaspoon low-fat milk (2%, 1%, skim)
1 vanilla bean
1/2 cup low-fat ricotta cheese
1 egg
2 egg whites
3/4 cup granulated sugar
1 1/4 cup minus 1 tablespoon flour
1/4 cup whole wheat flour
1 tablespoon unsweetened cocoa powder
Pinch salt
1 3/4 teaspoon baking powder
1/2 teaspoon vanilla extract
1 teaspoon red color

Glaze
4 oz fat-free cream cheese
3 drops red food coloring
1 teaspoon vanilla extract
powdered sugar (about 2 cups)

Preheat oven to 350 degrees. Fill cupcake tins with cupcake liners or use silcone cupcake molds. Lightly spray with cooking spray.

Slice open the vanilla bean and scrape out the seeds. Place the seeds and bean into the milk, set aside. Using an electric mixer, cream together ricotta cheese and sugar. Add egg and egg whites, beating after each. In a separate bowl, combine flours, baking powder, cocoa and pinch of salt. Slowly add to the ricotta mixture until completely combined. Remove the vanilla bean from the milk, squeeze out any moisture and discard. Add vanilla extract and food coloring to milk. Add milk to batter and mix until combined. Scoop batter into cupcake liners, bake for 20-25 minutes, until the tops have a rounded top, and a toothpick comes out clean. Remove from tins and cool.

To prepare the glaze: Use a whisk to cream cream cheese with the food coloring and vanilla extract. Mix in enough powdered sugar to make a glaze. Simply dip the tops of the cupcakes into the glaze, or drizzle over for a more dramatic look. Enjoy!

Cupcake

The Healthiest, Fudgy, Chocolatey and Chewy Brownies You'll Ever Eat!

2011-02-05T19:52:00.001-06:00

I'm kind of a dork...

I've never been a fan of going out on weekends. For as long as I can remember, I've enjoyed spending my Saturdays watching cooking shows on PBS. I curl up on the couch with a hot cup of tea and watch my favorite chefs prepare delicious food. By the time the evening programming starts, I have been inspired to create a new recipe, head to the kitchen and get to cookin'. That's how this recipe came about.

This past weekend, I watched an episode of America's Test Kitchen. They conducted a taste test between homemade and box-mix brownies. Over 50% of the taste testers chose the brownies made from the mix, usually because they preferred the chewy texture. The show then tested recipe after recipe to find the perfect combinations and technique to make better-than-boxed brownies from scratch.

Unfortunately, the recipe for these particular brownies are nearly 250 calories a piece. For some, calories don't matter. But for me, 250 calories is an entire meal. There is no reason to sacrifice delicious food for a skinny waist, and that's why I set out to revamp the ATK recipes to be flavorful and chewy, but bold in flavor. They don't taste healthy, but they're 100 calories less per brownie than the original recipe. Like I've said before, anything can be made more nutritious with a few substitutions and a little know-how.

By replacing butter with low-fat Ricotta cheese and the majority of oil with applesauce, we maintain the moistness of the original recipe, but remove tons of unneeded fat and calories. I also made a few changes just to make these brownies that much more delicious, like using coffee instead of water. They don't taste like coffee, but the chocolate flavor is so much more pronounced. But, don't take my word for it. You'll have to try them yourself! Enjoy!

The Healthiest Fudgy, Chocolatey and Chewy Brownies You'll Ever Eat

Makes 24 2-inch Brownies
Adapted from Chewy Brownies

1/3 cup unsweetened cocoa
1/2 cup plus 2 tablespoons boiling coffee
2 oz unsweetened chocolate, finely chopped
5 tablespoons low fat ricotta
1/2 cup unsweetened applesauce
2 tablespoons canola oil
2 teaspoons vanilla extract
2 eggs
3 egg whites
2 cups sugar
2 tablespoons brown sugar
1 3/4 cup flour
3/4 tsp salt

Preheat oven to 350, line a 9x13 baking pan with nonstick foil. Move oven rack to lowest position.

In a large bowl, whisk cocoa and boiling coffee until smooth. Add unsweetened chocolate and whisk until the chocolate is melted. Whisk in Ricotta cheese, applesauce and canola oil.

In a separate bowl, whisk eggs, egg whites and vanilla until frothy, about 2 minutes. Add egg mixture to chocolate mixture, whisking until smooth, about 1 minute. Whisk in granulated and brown sugar until fully incorporated. Stir in flour and salt with a rubber spatula until combined.

Pour batter into prepared baking pan and bake until a toothpick inserted half way between the center and edge comes out with just a few moist crumbs, about 28-33 minutes. Cool in pan, and cut into 2 inch pieces. Top with powdered sugar. Enjoy!

Click below to enlarge nutrition facts

50 Calorie Cranberry-Orange Cookies

2011-02-04T13:56:00.012-06:00

Recipes are like breast implants. You can't honestly accept compliments if they're not yours.

I literally cannot make a recipe without changing, tweaking or modifying it. Anyone can follow a recipe, but where's the fun in that? So, I adapted these cookies to my liking. Actually, that's not true. I had an idea for a cookie, found a recipe that had the right proportions of ingredients for the type of cookie I wanted to produce, and switched up the ingredients to my liking. And they turned out great! Not to mention, they're only 50 calories a piece! These cookies are chewy, perfectly sweet and filled with flavor. I made them more nutritious by replacing butter with ricotta cheese and swapping half of the white flour with whole wheat. This is the original recipe . As you can tell, I switched the recipe up quite a bit. And here it is:

50 Calories Cranberry Orange Cookies
Makes 30 cookies

1/3 cup low fat ricotta cheese
1/2 cup sugar
3/4 cup minus 1 tablespoon whole wheat flour
3/4 cup minus 2 tablespoons white flour
1/3 cup craisins (dried cranberries) finely chopped plus 30
1/2 cup powdered sugar + extra
1/4 cup orange juice + extra
1/4 teaspoon salt
1/2 teaspoon orange zest + extra
1/16 teaspoon fresh grated ginger
Pinch of cinnamon

Preheat oven to 300. Cover 2 cookie sheets with non-stick foil.

In a large bowl, use a whisk to cream ricotta cheese and sugar. Spoon flour into measuring cups and level. In a medium bowl combine flour, cranberries, powdered sugar, and cinnamon. Add flour mixture to ricotta and sugar. Beat until just combined. Mix in orange juice, orange zest and ginger until moistened. Form into a ball, wrap in plastic wrap, and refrigerate for 1 hour. Once chilled, roll dough into 30 1-inch balls. Place 2 inches apart on cookie sheets and lightly press with a fork. Bake for 25 minutes. Cool.

If desired, create a thick icing with orange juice and powdered sugar. Top each cookie with a dollop of icing, a pinch of orange zest and one craisin. Store in an air-tight container. Enjoy!

Click below to enlarge nutrition facts

Vegetarian Mediterranean Stir Fry

2011-02-01T19:41:00.009-06:00

I must admit, I've always been a bit of a free-spirit. Growing up, I went against the grain and colored outside the lines. I've always embraced being different, and this is often reflected in my food. I literally cannot make a recipe without modifying it one way or another!

That's why I decided to change up the oh-so-common Asian stir fry. I swapped broccoli, water chestnuts and snap peas with yellow crookneck squash, zucchini, mushrooms and red pepper. Then, I added basil and rosemary, and replaced soy sauce with balsamic vinegar. Finally, I used brown rice instead of white rice, to add nutrients and fiber. This is the perfect post-workout lunch or I-have-10-minutes-throw-something-together dinner. Enjoy!

Vegetarian Mediterranean Stir Fry
Serves 2

2 cups cooked brown rice
1 medium crookneck (summer) squash, sliced then quartered
1/2 medium zucchini, sliced and quartered
4 small mushrooms, medium dice
1/2 medium red pepper, medium dice
1 large clove garlic, minced
Leaves of one large rosemary stem, finely chopped
4 large leaves basil, finely chopped + extra
Balsamic vinegar
Olive oil
Salt
Ground black pepper

Optional: Make a balsamic reduction while cooking the stir fry by simmering 1/4 cup balsamic vinegar in a small sauce pan, until reduced by about 1/3. Drizzle over the finished stir fry.

Heat a medium saute pan over medium-low heat. Lightly coat the bottom of the pan with olive oil. Add red pepper and cook until slightly tender, about 2 minutes, stirring frequently. Add garlic and rosemary and cook until garlic is slightly softened, about 30 seconds. Add squash and zucchini and cook until slightly tender, about 2-3 minutes, stirring frequently. Turn the heat to medium and add about 2 tablespoons balsamic vinegar, shaking the pan to toss. Add mushrooms, basil, rice and salt and pepper to taste. Stir and cook until mushrooms are softened, about 2 minutes. Remove from heat and top with finely chopped basil. If desired, drizzle with balsamic reduction. Enjoy!

Click below to enlarge nutrition facts

Recipes for Hair, Face and Body

2011-01-29T09:33:00.014-06:00

Americans have become obsessed with what we put in our bodies. Organic food sales rise every year, and many families have made the choice to buy food products free of pesticides, antibiotics, preservatives and other chemicals. Our country spends millions of dollars every year on diets, detoxes and supplements and smoking is taboo. If we're so conscientious about what we put in our bodies, why aren't we more concerned about what we put on our bodies. If you use body lotion, you know that it doesn't just sit on top of your skin. Instead, it gets absorbed, much like how our bodies absorb nutrients from foods we eat. There's a rule of thumb that if you can't pronounce it, don't eat it. This should ring true for hair, face and body products as well. Methylchloroisothiazolinone (also used in glues and fuel products), Benzophenone, Disodium lauroamphodiacetate? These are just a few ingredients listed in common body and face washes, and unless you have a Bachelor's degree in English, I doubt these are easily pronounced. Instead of just nourishing our bodies from the inside out, let's start nourishing from the outside in as well.

I've been a fan of making my own body products since I was a little girl. My mom never knew if the concoctions in the fridge were for eating or for my face! While my friends were buying expensive hair treatments, I was slathering my locks with mayonnaise. When my friends were buying ten different bottles of acne wash, I was spreading honey on my face.

I've done extensive research on the benefits of natural foods on hair, face and body, and have written several recipes that I would use over store-bought products any day. Not only are homemade body products much healthier than store bought products, but much cheaper as well. Below are a few of my favorite beauty recipes, as well as a list of ingredients and their benefits. Feel free to use my recipes as a guide and mix and match to create your very own body products.

Feed your skin!

Honey: Antiseptic, contains antioxidants
Olive Oil: Moisturizer, contains antioxidants
Sugar: Exfoliant
Coffee Grounds: Exfoliant, caffeine which tightens skin, stimulates blood flow
Coconut: Antiseptic, moisturizer, contains antioxidants
Almonds: Exfoliant, contains Vitamin E, contains antioxidants
Green and Black Tea: Contains antioxidants, antibacterial properties, anti-inflammatory
Oranges: Contains Alpha Hydroxy Acids which sloughs off dead skin cells and promotes growth of new skin cells, contains antioxidants, anti-inflammatory

Remember, these recipes include perishable ingredients and should be used immediately or refrigerated in an air-tight container for up to 5 days.

Bring your scrubs, masks, moisturizers and rinses into the shower in an air-tight container to avoid getting them wet. You should always shave before using a body scrub, so your skin can get fully exfoliated.

Tropical Body Scrub

Makes enough for one treatment

This is a great exfoliating scrub with orange juice and lemon juice to slough off dry skin.

3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup shredded coconut
1 tablespoon honey
3/4 teaspoon grated ginger root
1 teaspoon grated orange zest
2 tablespoons orange juice
1 teaspoon lemon juice

Combine sugars, coconut, ginger and orange zest. Stir in honey, then lemon and orange juice. Shower as usual, then turn the shower head so you are not in the water. Rub the scrub over your entire body in circular motions (to stimulate blood flow), applying light pressure, for five minutes. Do not use this scrub on your face. If possible, wait an additional five minutes before rinsing. Rinse with warm water. Once dry, follow with an all-natural body lotion.

Wake-Up Exfoliating Scrub

Makes enough for one treatment

This scrub is a great way to start the morning. The caffeine from the coffee grounds stimulate blood flow and tighten skin, and the acidity from the orange juice leaves your skin feeling clean and silky.

1/4 cup brewed coffee grounds
1/2 cup granulated sugar
1/4 cup almonds, ground
3 tablespoons raw cane sugar (brown sugar if you don't have cane)
2 black tea bags
2 tablespoon orange juice

Combine coffee grounds, sugars, almonds and contents of the tea bags. Stir in orange juice. Shower as usual, then turn the shower head so you are not in the water. Gently massage the scrub over your entire body for about 5 minutes. Do not use on your face. If possible, wait an additional 5 minutes before rinsing. Follow with an all-natural body lotion.

Moisturizing Shower Cream

Makes enough for one treatment

Start moisturizing before you step out of the shower. This creamy mixture is perfect after using a body scrub. It's filled with antioxidants and moisturizing ingredients to leave your skin feeling hydrated and silky smooth.

1 cup water
2 green tea bags
1/3 cup old fashioned oats3 tablespoons honey
2 tablespoons olive oil
1/4 teaspoon grated orange zest
1/4 teaspoon almond extract

Microwave 1 cup of water for 1 minute, or until hot. Steep two green tea bags for 5 minutes. In a bowl, combine 1/4 cup plus 1 tablespoon brewed tea and oats. Add honey, olive oil, orange zest and almond extract. Mix together until the mixture is completely combined. Shower as usual, use a body scrub if desired and rinse. Turn the shower head so you are not in the water. Slowly massage the moisturizer over your entire body. Let the moisturizer soak in for a least 5 minutes, the longer the better. Rinse.

Strawberry Fields Face Scrub

Makes enough for 2-3 treatments

This scrub gently sloughs off dead skin cells from your face, while nourishing your skin with anti-oxidant-filled strawberries and honey.

1/2 cup old-fashioned oats, slightly ground
5 small strawberries, well mashed or slightly pureed, about 1/4 cup (frozen strawberries work just as well, just defrost and proceed)
2 tablespoons superfine granulated sugar (If you don't have this on hand, toss regular sugar into a food processor and pulse a few times)
5 almonds, finely ground
1 tablespoon honey
1 tablespoon milk

Combine oats and strawberries. Stir in honey and milk, then sugar and almonds. Moisten face, gently massage face with about a tablespoon of scrub. Let the scrub sit for up to 10 minutes, the rinse with warm water and pat dry.

Tightening Face Mask

Makes enough for several treatments

The ginger and orange zest in this mask act as gentle astringents, while the egg whites tighten the skin.

2 egg whites
1 tablespoon milk
Pinch grated ginger root
1/4 teaspoon grated orange zest

In a bowl, whip egg whites, milk, ginger and orange zest until frothy. Wash your face as normal and pat dry. Use your fingers to apply a light coating of the mask all over your face, avoiding your eyes. Let the mask dry for up to 15 minutes, then rinse with warm water and pat dry.

Conditioning Hair Mask

Makes enough for 2-3 treatments

This hair mask nourishes your hair with antioxidants and vitamins, and leaves your hair incredibly soft and shiny.

1/4 cup plain or vanilla yogurt
1/4 cup pureed pumpkin
1 tablespoon olive oil
1 tablespoon milk
1 tablespoon coconut powder (If coconut powder is not readily available, use 1/2 tablespoon coconut milk instead)
1 teaspoon honey
1/2 teaspoon vanilla extract

In a bowl, combine yogurt, pumpkin and olive oil until the oil is fully incorporated. Stir in milk, coconut powder, honey and vanilla. Wash hair as normal, do not condition. Squeeze water out of hair, and coat hair with about 1 tablespoon (2 if your hair is very long or thick) of mask, starting from the bottom and working your way up. Let the mask sit for 5 minutes before rinsing. To deep condition your hair, coat your hair with 2 tablespoons of mask. Wrap your hair with plastic wrap, and then wrap a hair towel over the plastic wrap. Let the mask condition your hair for up to an hour before rinsing well with warm water.

Shiny Hair Rinse

Makes enough for one treatment

This rinse protects your hair with antioxidants and makes it incredibly shiny.

2 cups water
2 green tea bags
2 black tea bags
1 tablespoon orange juice
1/4 teaspoon vanilla extract

Microwave two cups of water in separate cups, for 1 minute. Place green tea bags in one cup and black tea bags in the other cup. Steep for 5 minutes. Measure out 1/2 cup green tea, combine with 1 cup of black tea, orange juice and vanilla extract. Wash hair as usual. Right before getting out of the shower, squeeze the water out of your hair. Pour the rinse evenly over your hair. Let the rinse soak into your hair for a few minutes, then squeeze out your hair. Do not rinse.

Healthy Cornbread

2011-01-28T19:57:00.005-06:00

There's a joke around here that if you want a big butt, you just have to eat cornbread. It came about because it's a staple comfort food here in the Midwest, and we all know mid-westerners are not known for our beach bodies. But it's popular for good reason. Nothing goes better with a bowl of chili than a steaming slice of fresh cornbread, honey shimmering as it slides it's way down the sides, and butter melting and soaking into every golden crumb. I can taste it now!

Luckily, with this recipe, we health freaks can have our cornbread, and eat it too! The recipe that my family has used for years is from the 'Colorado Cache Cookbook,' and although it's delicious, it definitely won't help shrink your waistline. I replaced the butter with real corn, used whole wheat flour instead of white, cut the sugar by 1/4 cup and used egg whites in place of one egg yolk. And the best part? 1 piece is only 130 calories! But, you're going to have to try for yourself!

Healthy Cornbread
16 servings

1 cup pureed corn kernels + 1/4 cup whole kernels
1 tablespoon vinegar or lemon juice
1 cup minus 1 tablespoon skim milk
1 3/4 cup cornmeal
3/4 c whole wheat flour
1/2 cup sugar
1/2 teaspoon salt
1 egg
2 egg whites
1 1/4 teaspoon baking soda
1 tablespoon unsweetened applesauce
1 tablespoon light sour cream
2 tablespoons honey

Pour vinegar into measuring cup, add milk and set aside. In a large mixing bowl combine cornmeal, flour, sugar and salt. Make a well in the center and pour in egg, egg white, pureed corn, apple sauce, sour cream and honey. Add baking soda to milk, stir and add the mixture to the bowl. Mix well. Stir in 1/4 cup corn kernels. Pour into greased 8x9 baking pan. Bake at 375 degrees, about 30-35 minutes, until a toothpick inserted in the center comes out clean. Serve warm.

Click below to enlarge nutrition facts

Corn Bread

Winter Root Soup

2011-01-25T17:24:00.010-06:00

Winter break is over and classes have resumed. I am so incredibly blessed that I get to take classes that teach me everything I could ever want to learn about my life passion: Food. Nutrition, Hospitality Supervision, and Culinary Principles II - I get to learn all aspects of the field, and I enjoy every minute of it! For my first class of Culinary Principles II, we started with what my instructor likes to call 'Scratch and Sniff', although there's no scratching involved. He sets out a tray of herbs and spices, all numbered, and we guess which each is. This time, he also included uncommon vegetables. Parsnips, purple fingerling potatoes and celery root. I had never worked with nor tasted celery root, so I asked him to tell me about it as well as how to cook it.

Inspired, that night I went to the grocery store and bought all the ingredients I would need for a 'Root' soup. I started with a mirepoix, which is 2:1:1 of onion, celery and carrots, respectively. I chopped several carrots, parsnips, potatoes and celery root, and saved the trimmings. I added about a gallon of water to the mirepoix, and the trimmings of the vegetables. This boiled for 2, nearly 3 hours, until all the flavor of the vegetables has been dispersed through the water. Next, I roasted the chopped vegetables for just 6 minutes, to impart more flavor. Then, I drained the broth and reserved the liquid and the vegetables. Using the same pot, I again started a mirepoix, then added the broth, along with the slightly roasted vegetables and spices. Finally, I pureed 2/3 of the vegetables used for the broth, and added them to the soup, giving a velvety contrast to the slightly crunchy vegetables.

This soup is the best soup I've ever made, hand down. Using both dried and fresh herbs adds both a light and a 'wintery' flavor to the broth. This is a wonderful soup for a bone-chilling, blistery winter night. Roots are sometimes viewed as peasant food, and this soup has a rustic feel, but it is also refined: the extra steps such as making the broth from scratch and roasting the vegetables, adds layer after layer of complex flavors.

Next time you're feeling under the weather, this soup is the perfect sick-day lunch. Freeze it in plastic containers to heat up for a quick meal. Refrigerate the soup for up to one week.

Winter Root Soup

Makes 9 - 1.5 cup servings

1 2lb bag large carrots, medium dice to make 1 3/4 cups, save scraps
5 parsnips, medium dice, save scraps
1 celery root, medium dice, throw away outside, save unused flesh,
2 1/2 cups onion, medium dice
1 bag celery, medium dice to make 1 1/4 cups, save scraps and extra stalks
3 medium potatoes
4 quarts water
1/4 cup white wine
1 large clove garlic clove, minced
1 tablespoon fresh minced rosemary
2 leaves fresh basil
Dried thyme
Dried oregano
Olive oil
Sea salt
Black Pepper

In a medium stock pot (6 quarts), heat 1/2 tablespoon olive oil over medium-low heat. Add 1 1/2 cups onion, cook for two minutes, stirring frequently. Add 3/4 cup carrots and 3/4 cup celery, cook for about 5 minutes, or until the vegetables are tender and the onions translucent. Add the carrot scraps, parsnip scraps, unused flesh of celery root and the tops, bottoms and extra celery stalks. Cook for two minutes, and add four quarts of water. Cover, and boil over medium-high heat for 2-3 hours. The longer the better!

In a large bowl combine 1/2 cup carrots, celery root, parsnips and potatoes. Toss with a drizzle of olive oil, 1 teaspoon salt and 1/2 teaspoon ground black pepper. Spread onto a foil-covered cookie sheet, roast at 400 for 6 minutes. Remove from oven and set aside. When the broth has cooked for 2-3 hours, strain the vegetables, reserving the broth and vegetables. Return the pot to the stove.

Heat 1/2 tablespoon olive oil over low heat and add onion. Cook 3 minutes, stirring frequently. Add carrots and celery, and cook 5-6 minutes, or until the onions start to brown. Add minced garlic and rosemary and cook another minute, stirring constantly. Deglaze the pot with 1/4 cup white wine, using a wooden spoon to scrape any brown bits off the bottom. Next, slowly pour in the reserved broth, and turn heat to medium-high. Bring to a simmer and cook for 2 minutes.

Add the roasted vegetables and 1 1/2 teaspoons dried thyme and 1/2 teaspoon dried oregano. Cover, and simmer for about 5 minutes. In a food processor or blender, puree 2/3 reserved vegetables from the broth with 2 leaves fresh basil. The vegetables should be very smooth. Add to the stock pot, and stir. Season with salt and pepper to taste, about 1 1/2 teaspoons and 3/4 teaspoon, respectively. Simmer another 3-6 minutes, or until the vegetables are tender, but not overcooked, Al Dente, if you will. Serve in warm bowls with a teaspoon of cream swirled on top and a fresh basil leaf. Enjoy!

Click below to enlarge nutrition facts

Pizza Pinwheels

2011-01-23T16:30:00.007-06:00

I'll be the first to admit it: I know nothing about football. I don't like the sport, and I don't watch it often. When I do watch it, I'm a Packers fan, but honestly, I could care less. Hence why I'm writing this instead of watching the Bears - Packers game at my sister-in-law's house. I did, however, make some appetizers for their little get together, and I think they make the perfect Game Day finger food.

I came across a recipe for Pizza Pinwheels written by Pillsbury. The recipe called for Parmesan cheese and the pinwheels didn't have sauce on the inside, only as a dipping sauce. What's the point of calling it a pizza pinwheel if the sauce is on the outside? Isn't that called a mozzarella stick? So I created these using sauce, herbs, pepperoni and mozzarella cheese all wrapped up in a buttery, golden crescent crust. They're quick and cheap to make, and perfect size for the guys or the kids!

Start by cutting the dough into four even rectangles

and brushing the dough with a light coating of sauce

Sprinkle fresh basil evenly across the dough

Place several pieces of pepperoni
on each rectangle

Drizzle more sauce over top the basil and pepperoni, and cover with cheese

Tightly roll each rectangle starting at the short side

Slice, and top with melted butter

Place on a cookie sheet 2 inches apart

Bake until golden brown

Pizza Pinwheels

Makes about 40

2 cans of seamless crescent dough

1 8oz can tomato sauce

1 clove garlic, minced

1 bag shredded mozzarella cheese (about 1 1/2 cups)

24 slices pepperoni (optional)

2 tablespoons butter

Fresh basil

Dried oregano

Black pepper

Salt

Preheat oven to 350. Grease 2 large cookie sheets or line with non-stick foil.

In a small sauce pan, combine tomato sauce, garlic, 1/8 teaspoon black pepper, 1/4 teaspoon dried oregano and salt to taste. Simmer over low heat until reduced by about half. Remove from heat and set aside. Unroll both cans of crescent dough, and cut each into 4 even rectangles. (I like to roll them out on a Silpat so they don't stick to the counter).

Coat the dough with a thin layer of tomato sauce. Tear small pieces of basil and sprinkle over each rectangle. Chop the pepperoni into small squares and spread them evenly across the dough. Drizzle the remaining tomato sauce over the basil and pepperoni. Sprinkle the cheese on top of the dough, careful not to let it hang over the sides. Starting from the short end, tightly roll the dough into a log, seam side down. Press in the sides to keep the filling intact. Using a very sharp unserrated knife, slice 5-6 pinwheels per log. Place each piece on a cookie sheet, 2 inches apart. Very lightly press the pinwheels to flatten the tops.

Melt 2 tablespoons of butter and stir in a large pinch each of black pepper, salt and oregano. Use a brush and dab the melted butter on to each pinwheel. Bake for 13-15 minutes until the crescent is lightly browned and slightly crisp. Let them cool for 5 minutes and remove from the cookie sheets. Serve warm. Enjoy!

No-Bake Shot Glass Cheesecakes

2011-01-17T20:57:00.002-06:00

I made up the recipe for these little cheesecakes for my first catering job. My church held a Women's brunch and asked me to make 6 centerpieces with small desserts. The cheesecakes were the favorite among the women and have been a staple dessert for all my catering events. I love them for three reasons. First, they just looks so cute. Second, they're the perfect size if you just want a taste, not a whole slice of cheesecake (See? It's healthy...ish...) And finally, everything is better in a shot glass.

I've made these cheesecakes several times, and I think I've finally perfected it. At least that's what my taste testers (mom and boyfriend) said. This time around I used Mascarpone cheese in place of one brick of cream cheese and the final dessert was lighter and less tangy than the original recipe. It's a keeper!

These are really easy and fun to make, and they're always the talk of the party. They're great for birthday parties, socials, and dinner parties. You can experiment with different toppings or mix fresh fruit into the cheesecake itself...Or better yet, let your guests top their glasses with their choice of topping. Shot glasses can get expensive. If you want to keep it budget-friendly and easy to clean up, buy a pack of plastic shot glasses. I like to use candle votives instead of actual shot glasses. I find that they're a bit larger, and you can buy a whole case of them for much less than shot glasses.

Happy Baking!

Mix the cheesecake 'batter' and the graham cracker crust.

These votives came packaged in a plastic tray that holds each glass and a similar tray that fits over top. They then slide into a plastic box. I kept the packaging to hold them while I fill them and transport them.

Use a tablespoon to measure out the crust (or if you're a gadget lover like me, #70 scoop) and fill each shot glass.

Press the crust into the bottom of the glass, I like to use a tart press. Don't pack it too tight. Just enough to hold it's shape.

The crust should be about 1/2 inch high

Here's a trick of the trade: Place your pastry bag in a tall drinking glass, fold down the top of the bag over the sides of the glass and fill with the batter.

Pull the top up of the bag, twist to close and cut the tip

Pipe the batter with one lifting motion

And smooth the top of each cheesecake with a small spatula

Top with your choice of fruit preserves, ice cream topping, jams or fresh fruit.

No-Bake Shot Glass Cheesecakes
Yields about 20

Cheesecake
16 ounces cream cheese, slightly softened
8 ounces Mascarpone cheese, slightly softened
3 cups Cool-Whip
1 1/2 cups confectioner's sugar
1/2 cup milk
2 tablespoons vanilla extract
1 teaspoon lemon juice
1/2 teaspoon lemon zest

Crust
1 3/4 cup graham cracker crumbs
7 tablespoons butter, melted
1/4 cup granulated sugar

Topping
2 jars of any fruit ice cream topping, jam, or preserves

In a medium bowl, combine graham cracker crumbs, melted butter and sugar. The crumbs should be moist, but not wet, and should hold together when pressed in place. Set aside.

Using an electric mixer, cream together cream cheese, Mascarpone cheese, vanilla, lemon juice and lemon zest. Beat in 3/4 cup confectioner's sugar. Slowly mix in the Cool-Whip, and then remaining 3/4 cup confectioner's sugar. Slowly mix in enough milk to make the batter the consistency of a fluffy frosting.

Spoon the cheesecake batter into a piping bag. Cut the tip where the bags width is about 3/4 inch.
Drop 1 tablespoon of graham cracker crust into each shot glass and press down with the tablespoon or something flat. (I used a tart press) Place the tip of the pastry bag into each shot glass, squeeze and fill the glass with one lifting motion (this ensures the glass fills evenly), leaving 3/4 inch at the top unfilled. Use the back of the spoon or a small spatula to smooth the top of the cheesecake. Finally, spoon the fruit topping over the cheesecake, almost to the rim of the glass. Wipe off the edges with a damp cloth. Keep refrigerated.

Kitchen Sink Cookie Bars

2011-01-12T21:39:00.007-06:00

It started with boredom. My boyfriend Zach and I had nothing to do. We threw a few ideas around. We are both culinary students, but he's the cook, I'm the baker, though we're always eager to learn new techniques from each other. Finally, we decided to make cookies. Chocolate chip cookies. One GIANT cookie. But then we thought, 'What if we add peanut butter? And peanut butter chips? And...' the list went on and on. We made them and they were delicious! But we decided to make them again and tweak the recipe.

So like mad scientists, we experimented and came up with what we think is an AWESOME cookie bar recipe. Seriously, SO good. They're chewy, but still a bit crispy on the outside. With every bite, you get peanut butter, chocolate and white chocolate, and just a little crunch of pecan. But one warning before you make them- They have a tendency to disappear very quickly!

This recipe is very flexible and holds up well to additions of new ingredients. Our first batch we used chocolate and peanut butter chips, and no white chips, and added coconut and oatmeal. You could try adding toffee chips, dried cranberries, peanuts, anything you can find in your pantry! We photographed the first batch, hence the mini chocolate chips and missing white chocolate chips!

It's easiest to fold in the chips and nuts by hand, so they're evenly distributed.

Your hands are the best tools!

With the topping (it dries but doesn't harden, it's perfect!)

Without the topping..And the best part about baking?

Sharing is caring. These went to my boss!

Kitchen Sink Cookie Bars

1 1/2 cup Crisco (3/4 cup each Butter Crisco and Plain Crisco)

3/4 cup granulated sugar

1 1/2 cup brown sugar, packed

2 teaspoons vanilla extract

3 eggs

1/3 cup peanut butter

1/4 cup brewed coffee

4 cups flour

1 1/2 teaspoons salt

1 1/2 teaspoons baking soda

2 tablespoons cocoa powder

1/8 teaspoon espresso powder

6 oz peanut butter chips

6 oz chocolate chips

6 oz white chocolate chips

1/2 cup finely chopped pecans

Topping (optional)

1/2 cup each chocolate and peanut butter chips

2 tablespoons butter

heavy cream

Preheat oven to 375. Cover a sheet pan with non-stick foil.

Cream together Crisco, brown and granulated sugars, and vanilla. Microwave the peanut butter for 20 seconds, or until softened. Mix in the eggs, peanut butter and coffee. Combine flour, salt, cocoa powder and espresso powder and slowly mix in. Finally, fold in 6 oz of chocolate chips, 6 oz peanut butter chips, 6 oz of white chocolate chips, and pecans.

Using your hands, evenly spread the dough on the sheet pan. Bake for 20-25 minutes, or until the edges are slighty browned, and a toothpick inserted in the center is removed clean. Let cool, and remove from pan by lifting the foil.

For the topping, use a double boiler to melt 1/2 cup chocolate chips and 1/2 cup peanut butter chips. Stir in 2 tablespoons of butter and enough heavy cream to make a smooth sauce, about 2 tablespoons. Remove from heat and let cool. Spoon into a pastry bag, and drizzle on top of the bars (or at this point- GIANT cookie). Let the topping set, and cut into bars using a pizza cutter. Store the bars in a covered container.

7 Habits of Highly Effective Chefs

2011-01-02T13:59:00.003-06:00

7 Habits of Highly Effective Chefs

1. Organization

A good cook is an organized cook.

The kitchen is the cook’s office. You cannot work effectively and efficiently in an office if there are papers scattered all over the place. And you cannot cook in a disorganized kitchen. To start, keep frequently-used appliances and tools in easy-to- access locations. I keep my wooden spoons, spatulas, and ladles in a tall wooden container next to the stove. The food processor and digital scale are kept in the breadbox, the Kitchen Aid and toaster are kept on top of the counter. Appliances which are only used a couple times a month are kept in separate storage cupboards. I find it’s easiest to keep alike appliances and gadgets in their own cupboards and drawers. For example, I have a drawer especially for measuring cups and measuring spoons, scraping spatulas, and other small gadgets like a citrus peeler and apple corer. In my silverware drawer, I keep small knives, tea spoons, serving spoons, and vegetable peelers. Next to the stove is a drawer with tongs, meat cleaver, large knives, thermometers and basters.

We keep a full set of cupboards especially for appliances that we don’t use on a daily basis: The salad shooter, mandolin, cheese graters, juicer and citrus juicer. Then comes pans. We have a cupboard with two pull-out drawers. The top one is for sauce pans and stock pots, the top is for sauté pans and griddles. Finally, serving bowls, flatware, Tupperware, baking pans and cookie sheets all have their own drawers or cupboards.

Recipes and cookbooks should have their own place in the kitchen and should be categorized. If you take the time to organize your recipes into categories (breads, meats, pasta, etc) you’ll thank yourself later!

2. Planning and Preparedness

Have you ever tried to make a meal, while preparing the ingredients at the same time? More often than not, something gets over -cooked, or finished too quickly and is cold by the time the meal is served. Most definitely the cook becomes rushed. A common term in the culinary world is mise en place, which literally means ‘everything in place.’ This term is used to describe the preparation of ingredients and equipment before the cooking process is started. This is where a great set of prep bowls comes in handy.

Basic mise en place
• Preheat oven and set out butter or other ingredients which need to be room temperature
• Marinate or season your proteins
• Ingredients should be washed, peeled or trimmed if necessary
• Dry ingredients should be measured accurately and set aside
• Chop, mince, dice, slice ingredients, measure and set aside in separate bowls
• Ingredients needing refrigeration should be measured last, and refrigerated until use
• Clean and set up any appliances you will need
• If you are not using the ingredients right away, cover them with plastic wrap and refrigerate

Once you have all your ingredients prepared, measured and placed into bowls, put them near your workspace for easy access. I like to place all my bowls on a cookie sheet so I can move them easily from one place to another. Now you are ready to prepare your meal, with all your ingredients prepped and set up near by.

Another idea I find useful is to place my recipes in page protectors. This way they’re free from drips and spills, and you can handle them with messy hands.

Along with mise en place, comes timing. Timing is everything and definitely a learned skill. Knowing how long to marinate a steak, how long to cook potatoes or how long to blanch your vegetables can make or break a meal. But it comes with practice and experience.

3. Creativity/ experimentation

Cooking and baking is not just a skill, it is an art. It is an opportunity to unleash your creativity and passion for food. It’s a chance to color outside the lines and break the rules. I’m not opposed to recipes completely, but I do want to stress the importance of tweaking the recipe to make it your own. Anyone who can read can follow a recipe, but by adding or substituting an ingredient here or there, you can turn any dish into your very own. Experimenting is everything. Try new herbs, spices and flavorings to find what works together and what does not. Combine different sauces or dressings to make a dipping sauce, or try marinating proteins with different beverages you have on hand. A wonderful way to create new dishes is to combine different types of cuisines. Italian-Korean? Mexican-Chinese? You never know what combinations may turn out delicious!

Creativity does not just pertain to flavors. You eat with your eyes first! Try using vibrant colors in your dishes, interesting serving platters, and festive garnishes. Take pride in your presentation. A plate of food can truly become a work of art!

4. Safety/cleanliness

This should be a no-brainer. The kitchen can be a dangerous place! Accidents like burns, spills, slips and fires are a very serious concern. The kitchen is also a breeding ground for bacteria, or in other words, food poisoning! Luckily, a bit of common sense can help you avoid these incidents altogether. A few things to keep in mind:
• Clean as you go
• Wipe up spills immediately
• Alert anyone in the kitchen when walking behind them, especially while handling hot items
• Cook items to their proper temperatures before serving (following temperatures are Fahrenheit)
Steaks and Roasts- 145
Fish- 145
Pork- 160
Ground Beef-160

Egg Dishes-160
Chicken Breasts-165
Whole Poultry-165

• Beware of the Danger Zone (40 degrees to 140 degrees) the range in temperature which bacteria thrive and multiply. Keep cold foods cold, hot foods hot
• Keep separate cutting boards for proteins and produce
• Always use correct appliances and tools for the job
• Always wash your hands with anti-bacterial soap after handling raw meat, and wipe up and drippings with sanitizing spray
• Wash and sanitize all utensils and dishes properly

5. Simplicity

K.I.S.S.
Keep it simple, stupid. Okay, it may be a little harsh. But where has the simplicity of our food gone? Must everything be so complicated? Go to any modern restaurant in any big city, and you’ll see what I mean. Mousse of Something-I’ve-Never-Heard-Of. Essence of This- That- Or- The- Other -Thing. Stuffed-Animal-With-Imported-Whatnot. You get the point. I’m not saying that experimenting with new and funky foods and techniques is a bad thing. But avoid mucking up the flavors of your dish. Season with only the seasonings you need for your dish to be successful. Stay true to the natural flavor of the food you are working with. Pair with complimentary sides. It’s simple: Keep it Simple.

6. Proper equipment and ingredients

As chefs, we cannot produce quality food without tools and ingredients. Let’s first talk about equipment.
Buying quality equipment does not mean you must by the most expensive products on the market. Instead, it should be adequate for the job it will perform, durable, and easy to clean. You should also look for products that can perform several tasks, such as a food processor or a mandolin with different blades. Chefs who use their appliances often should consider these purchases investments. For example, you may buy a quality set of sauce and sauté pans for several hundred dollars, but they will last you many years. Same goes for cutlery. A nice set of knives usually costs upwards of $200, but will be worth the money in the long run. Invest now, save later.

You should also use quality ingredients in your cooking. Again, this does not mean you must buy the most expensive ingredients in the grocery store. Instead, you should buy ingredients that are adequate for the jobs they will perform. For example, say you’re baking chocolate chip cookies. It is not necessary to spend several extra dollars on Ghirardelli chocolate chips when Nestle chocolate chips will produce just as tasty cookies. There’s no reason to buy foreign herbs and spices when you can get the same product in your local store for much cheaper. The organic issue is a whole other story, but many people consider organic produce much more flavorful than conventionally grown food. If you agree, you may want to spend the extra money on organic food if you believe it will enhance the quality of your dish.

Quality products and ingredients equal quality food.

7. Willingness to learn

The two biggest disadvantages chef can have are a closed mind and an ego.
A chef must always be willing to learn. Like any trade, any art, there is always something to learn. The culinary world is advancing quickly. There are always new chefs to learn from, everyone has something different to offer. Keep your mind open to new techniques, new cooking methods, new equipment and new trends. A closed mind and an ego go hand in hand. As do willingness to learn and humbleness. You must remember that there are chefs who are more experienced than you. Chefs who are more recognized and more creative than you. Do not be bitter. Instead, learn from these people to better yourself. Keep an open mind and learn as much as you can.

Cranberry-Chai Bread

2010-12-28T11:44:00.013-06:00

It's been a month since I've updated. The holidays have come and (almost) gone, and I've finally found some time to just sit and write. I am currently at my cabin in northern Wisconsin with my family and boyfriend. All the ground and trees are frosted white, the lake is completely frozen, and the only sign of life is the deer tracks going this way and that. I love it here, it's beautiful, quiet and peaceful- a perfect getaway to write.

I've been wanting to make Chai bread for quite some time. But with a long holiday to-do-list, I kept putting it off. The kitchen was filled with Christmas cookies of all sorts, and even when I had the time to make it, I hardly had the space. Finally, one day last week, I set out to make the bread. It had been hanging over my head long enough, and I couldn't put it off any longer. Now, when it comes to breads, I have a basic recipe which I tweak depending on the kind of bread I want to make. This recipe I developed using applesauce or pumpkin instead of oil. But I didn't want my Chai bread to have either of those flavors. I wanted it to be just Chai- nothing else. So I looked through my very-worn Better Homes and Garden's cookbook, to find a recipe I could tweak. I finally settled on Cranberry Orange Bread. It was very basic and looked easy enough to change the flavors.

I immediately started to mix things together. After I had mixed up all the ingredients, I realized that there was hardly any batter. I read through the recipe again, this time more carefully, and realized that it called for a whole cup of cranberries. No wonder there was hardly any batter! I decided that I would add the cranberries, and hope the Chai-Cranberry combination would turn out in my favor. It sure did! I could hardly wait to try it out once it came out of the oven. It's the perfect cold-weather snack. Warm, sweet, earthy and just a bit tart. The combination of the different flavors couldn't have blended any better! And with a smear of butter, it's just heavenly!

Cranberry-Chai Bread
Makes 10 slices

2 cups Whole Wheat Flour
1/2 cup granulated sugar
1/4 cup granulated Splenda
1 1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cardamom
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 chai tea bag
1 egg, beaten
1/2 teaspoon finely grated orange peel
1 teaspoon vanilla
3/4 cup brewed black tea
2 tablespoons applesauce
1 cup chopped cranberries (I used frozen cranberries, chopped them with the food processor, and measured 1 cup)

1. Sift together flour, sugar, Splenda, baking powder, salt, cardamom, cinnamon, cloves, ginger and the contents of the chai tea bag.

2. In a separate bowl, whisk together the egg, orange peel, vanilla, tea and applesauce. Stir into the flour mixture until just moistened.

3. Fold in chopped cranberries

4. Pour into a greased 9x5x3 loaf pan, and bake at 350 for 60 minutes.

5. Remove from the pan, and cool on a rack.

Enjoy warm, with honey or butter.
Wrap in plastic wrap and store in the fridge.

Nutrition Facts per slice
Calories: 136 Fat: 1 g Saturated Fat: .2 g Cholesterol: 21.3 mg Sodium: 312.4 mg Potassium: 22.5 mg Carbohydrates: 31.1 g Fiber: 3.7 g Sugars: 12 g Protein: 3.9 g

Keaton's Limerick Ham

2010-11-24T19:31:00.006-06:00

When I'm asked about my heritage, I reply that I am a mutt. I'm a little bit of everything: German, Irish, English, Dutch, and Welsh. I've always envied my friends who are 100% or 50% one thing or another. They have interesting traditions, languages and traditional food. None of my immediate grandparents are from other countries, and I've never visited any of my ancestors' home countries. Growing up, and even now, I have a hard time knowing which ethnicity to associate myself with.

Although my grandparent's didn't embrace our heritage very much, my mom has made sure we learn about and celebrate our roots. We embrace our Dutch background by celebrating Sinter Klaas Day, complete with Boterletters and gift-filled wooden shoes (klompen).

We also embrace our Irish roots with a few Irish meals a year. My family's favorite is Limerick Ham. I first discovered this recipe in the book Cooking the Irish Way. Limerick Ham's distinctive flavor comes from Juniper berries and branches used in the smoking process. I made this recipe for the first time several years ago on St. Patrick's Day. I didn't have Juniper berries on hand, so I decided to tweak the recipe a bit. It turned out a success, and has been a family favorite ever since! Everyone is Irish on St. Patrick's Day, but you don't have to wait until March, this Limerick Ham turns everyone Irish, all year round!

Keaton's Limerick Ham

1 8-10 pound smoked ham, bone in
1 1/2 cups brown sugar
1/2 cup cracker meal
1/2 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/8 teaspoon cinnamon
3 cups apple cider

1. Preheat oven to 400
2. In a medium sized bowl, combine brown sugar, ground cloves, cracker meal, black pepper and cinnamon.
3. Place the ham in a large baking pan. Pour the cider over and around the ham. Pack the brown sugar mixture on the top and the sides of the ham.
4. Cover with foil and bake for 20 munutes per pound, about 3 1/2 hours. Half way through cooking time, spoon the apple cider in the bottom of the pan over the ham.
5. Let the ham sit for 5 minutes, slice and serve.

Enjoy!

Whole Wheat Focaccia with Roasted Garlic, Sun Dried Tomatoes and Rosemary

2010-11-13T18:32:00.003-06:00

We're living in the age of technology. In so many words, technology helps us make things easier or more efficient. Facebook helps us connect with friends across the world. Iphones help us keep up with email and thousands of other tasks with the help of Applications. The Kindle give us access to thousands of books in the palm of our hands. For the most part, technology helps make life easier and more enjoyable.

Sometimes, though, technology can be a hindrance. Facebook has been known to cause drama between friends and exes more than once. Iphones and other smart phones seem to induce a zombie-like state in their many users. And the Kindle has taken away the magic of buying a brand new, stiff-paged, new-book-smell book. But the most tragic invention in the last 100 years is still used daily in kitchens across the world. It sits atop our counter tops, causing helpless individuals to fall victim of it's horrors. Scientist have projected that by 2050, this gadget will single-handedly cause the downfall of home cooking. So what is this toxic device? The bread machine. Since the 1980s, this gadget has turned home cooks into liars. That's right, throwing ingredients into a machine and pushing 'On' does not constitute homemade bread.

Okay, okay, I'm being a tad dramatic. But in all seriousness, bread making has become a lost art. Like any skill using your hands (gardening, painting, sculpting), it can be a tedious process, but rewarding nonetheless. There's almost something, dare I say, spiritual about bread making. Isn't it amazing that just by combining a few ingredients (which are boring and bland by themselves) working them with your hands and letting the dough rise, you eventually end up with a soft, warm, loaf of heaven? Whoever first thought to combine the right ingredients in the right proportions to form bread, is a saint.

Focaccia is my favorite bread, but I try to stay away from white breads altogether. But when the craving became too much to resist, I set out to make a whole wheat Focaccia that could stand up to it's white flour competitors. There's not much to say about this bread, except that it turned out awesome. I decided to really kick up the flavor, so I added roasted the garlic and sun dried tomatoes, along with fresh rosemary and lemon zest to add just that much more flavor. I am very pleased with this recipe, and I'm sure you'll enjoy it as well. There are several ways you can eat the Focaccia. Plain with a drizzle of olive oil or a pat of butter is delicious. My favorite: Cut the bread in half horizontally, and drizzle the halves with olive oil. Place under the broiler until slightly toasted. Remove, and top with slices of tomato and fresh mozzarella. Place under the broiler until the cheese has just melted. Or, slightly toast the focaccia and top with a poached or over-medium egg.

Whole Wheat Focaccia with Roasted Garlic, Sun Dried Tomatoes and Rosemary
Recipe adapted from 'Summertime Whole Wheat Focaccia Bread'

3 cups whole wheat flour
1 packet active dry yeast
1 1/4 cups warm water
1 head garlic
14 sun dried tomato halves, chopped (about 1/2 cup)
1 tsp salt
3 tbsp finely chopped fresh rosemary
3 1/2 tbsp olive oil
1/2 tsp lemon zest
Black pepper to taste
Sea salt

Roasting the garlic: Preheat oven to 375. Cut off the very top of the whole head. Remove the outer skin, leaving the cloves still in tact. Dip the cut end in olive oil.

Place on a baking sheet, and cover with foil. Roast in the oven for 50-60 minutes. Remove and let cool. Squeeze out the garlic from each clove.

Set the oven to 350.

In a small bowl, combine the olive oil, sun dried tomatoes, roasted garlic, rosemary, lemon zest and black pepper to taste. Set aside for 10 minutes.

In a large bowl, combine the warm water and yeast. Add the oil and tomato mixture, salt, and flour. Combine with a wooden spoon. If the dough is too sticky, add a bit more flour. If the dough is too dry, add a drizzle of olive oil.

On a floured surface, knead the dough in a folding motion until it has become elastic and smooth, about three minutes.

Coat the inside of the large bowl with olive oil, place the dough in it, and roll around to coat. Cover the bowl with a damp tea towel, and set aside in a dark, warm place. Let the dough rise, 30 minutes if you used quick-rise yeast, 60 if you used regular yeast.

After the dough has risen, punch it down once or twice. Again, knead the dough a few more times on a floured surface.

Place the dough onto a light greased baking sheet, and using a rolling pin, roll the dough to desired thickness- I like it about 1/2 inch thick. Poke holes with your finger all across the dough. Sprinkle with sea salt and black pepper to taste.

Bake at 350 for about 30-35 minutes. The bread will feel firm to the touch, and a toothpick inserted will remove easily.

Let bread cool for 10 minutes before slicing. Eat within 3 days, or freeze in a zip top bag. Enjoy!

Apple Cider Chicken and Seasonal Vegetables with Sage

2010-11-03T11:51:00.004-05:00

What comes to mind when you hear the words 'Comfort Food'? Mashed potatoes with gravy? Southern fried chicken? Warm biscuits with a pat of melting butter? Unfortunately, many of our favorite comfort foods are some of the worst for us. However, with a little tweaking and a dash of know-how, you can cook a comforting and healthy meal, without sacrificing flavor.

When I awoke yesterday morning and saw frost on the grass outside, I knew it was the perfect day to make dinner for my family. What's better than sitting down on a cold evening, and enjoying a warm, filling meal together? Not much, in my book! My parents are from Iowa, so their idea of supper is meat, potatoes with gravy, and vegetables covered in butter. Tasty, but not exactly the most heart-friendly meal. So when I'm cooking for my parents, I like to make it hearty yet healthy, and simple but flavorful.

I've said it before and I'll say it again- I LOVE using seasonal produce. There's something almost spiritual about using the fruits and vegetables that flourish in each season. Not to mention they're at the peak of ripeness and flavor! Another favorite seasonal ingredient? Apples. They're no longer just for brown-bag lunches and snacks on the go. Apples pair wonderfully with Autumn's wide variety of seasonings and produce, so I decided to make it the star of our meal. I roasted a whole chicken with apple cider and herbs. Then, I combined apples with parsnips and carrots, and seasoned them with salt, black pepper and sage. Finally, I reduced apple cider and served it to drizzle over the vegetables and chicken. It was the perfect ending to such a chilly night. My family loved it, and we decided it was 'blog worthy,' so here it is!

Apple Cider Chicken and Seasonal Vegetables with Sage Serves about 3 with left over chicken

1 whole chicken
1 1/3 cup medium diced carrots
3/4 cup medium diced parsnips
2 1/3 cup large diced apples
2 cups apple cider plus a couple of tablespoons
Fresh Rosemary
Dried Sage
1 dried Bay leaf
Dried Thyme
Sea salt
Black pepper
Olive oil
Ground cloves

Special Equipment: Deep dish chicken cooker like this or an oven safe bowl and a beer or soda can.

1.Preheat the oven to 375 degrees.

2. In a bowl, combine 1 cup apple cider, 1 teaspoon fresh Rosemary, 1/8 teaspoon black pepper, a pinch dried Thyme, a small pinch ground cloves, and a whole bay leaf. If you're using the chicken cooker, pour the mixture into the well. If you're using an oven safe bowl and a can, pour the mixture into the empty can, and set in the center of the bowl. Place the chicken on top of the well or the can (make sure the chicken is steadied by the sides of the bowl, so the can won't spill)

3. Brush the chicken with olive oil, and season with sea salt and black pepper.

4. Place the chicken in the oven and roast for about 45 minutes, checking at 30 minutes. The thighs should reach an internal temperature of 180 degrees.

5. In a small sauce pan, combine about a cup of apple cider, a pinch of black pepper, and a few sprigs of Rosemary. Boil the cider until it has reduced by half, about 10 minutes.

6. To cook the vegetables, heat a large skillet over medium heat. Lightly coat the bottom with olive oil. Add the carrots and cook for about 2 minutes, stirring frequently. Next, add the parsnips. Add about 2 tablespoons apple cider, cover, and cook for about 5 more minutes. When the carrots and parsnips are nearly tender, add the apples and sprinkle with dried sage. Toss and cook until the apples are slightly softened.

7. When the chicken has finished cooking, let it rest for about 10 minutes before carving.

8. Serve the reduced cider on the side to pour over the chicken and vegetables. Enjoy!

Low-Fat Pumpkin Chai Latte

2010-10-28T23:16:00.006-05:00

I'm sure everyone will soon be sick of all my pumpkin posts and recipes, but Fall only rolls around once a year. I must take advantage of all the seasonal produce! This morning I was in the mood for a Starbucks Chai Latte and a Pumpkin Latte, but I had hip surgery two weeks ago, so I can't drive. Stranded at home, with a whole lot of time on my hands, I set out to make the ultimate combination of my two favorite drinks. Who doesn't love pumpkin? It instantly produces a comforting, warm and fuzzy feeling, not unlike that feeling when you're seated for Thanksgiving dinner with your family. Hot Chocolate has taken a back seat and Chai tea has surfaced as the newest warm-me-up-on-a-cold-day-drink. Combining the two was a no-brainer, and it turned out wonderfully. Not only is it tasty, but this latte is also packed with health benefits. Black tea and cinnamon contain powerful antioxidants and pumpkin is packed with vitamins and fiber. You can use decaf or regular tea, and of course, adjust spices to taste. So get steeping, and go curl up with a nice book!

Low-Fat Pumpkin Chai Latte
Serves 2

2 cups water
2 black tea bags
1 cup skim milk
1/4 cup canned pumpkin
1 slice fresh ginger (about 1 /8 inch)
1 cinnamon stick
1/2 vanilla bean
Freshly ground nutmeg
Ground cinnamon
Ground cloves
1 teaspoon honey

In a medium sauce pan, heat the water to a simmer. Split the vanilla bean in half and place on a piece of cheesecloth along with the sliced ginger, cinnamon stick, a pinch of ground cloves, about 1/8 teaspoon ground cinnamon, and a pinch of freshly ground nutmeg. Tie the cheesecloth and place in the simmering water with two tea bags. Turn off the heat and steep for 3-5 minute, then remove the tea bags. In a bowl whisk together the milk and pumpkin. Take a ladle of the tea and whisk it into the pumpkin and milk mixture. Slowly whisk about one third of the tea into the milk and pumpkin. Now, slowly pour the milk and pumpkin into the sauce pan and stir. Cook over low heat for about 3 minutes. Remove the cheesecloth and discard. Stir in the honey and serve.

Calories: 64 Fat: .3g Carbohydrates: 11.3g Fiber: .9g Protein: 4.5g