From Which Things Grow

Chew on This | Corn Dogs

2012-02-21T06:00:00.001-05:00

The kids were off school yesterday for President's Day. It was a gorgeous day. Blue skies and mild temps for February 20th. We spent the morning visiting with family and then came home to just chill out. Though taking it easy wasn't on the agenda for the kids.

They proceeded to make their own books, create a dance routine, play Sequence, color, change their clothes four or five times and argue.

The arguing was the best. It escalated to the point where each child was sent to their respective room....forever. Well, not forever.

After some time they each sweetly apologized, through gritted teeth, to one another. And then they very lovingly apologized to me. I thought it was then appropriate to make a fun dinner to top the day off right.

Corn Dogs! Yippee!

Cares

Here's our recipe:

Corn Dogs

(makes 16 corn dogs)

1/2 C corn meal

scant 1/4 C granulated sugar

8 organic beef hot dogs (or turkey dogs or veggie dogs)

2 containers refrigerated biscuits (16 total large biscuits)

16 sucker sticks

Preheat oven to 375℉. Line a cookie sheet with parchment paper.

In a wide mouth bowl, mix together your corn meal and granulated sugar - set aside. Next, remove your hot dogs from their packaging, pat them dry with paper towels and cut each in half, creating 16 small hot dogs.

Open your canned biscuits and flatten each biscuit to form a round disk. Take one hot dog and wrap one biscuit disk entirely around the hot dog. Smooth the seam with wet fingers and then roll the wrapped hot dog in the corn meal/sugar mixture, coating all sides. Place coated corn dogs on the cookie sheet and then bake them in the preheated oven until browned, about 15 minutes.

When cool enough to handle, insert sucker sticks into each corn dog, making sure to pierce the hot dog within. Severe with ketchup or mustard for dipping.

Thoughts - Life

2012-02-17T10:53:00.000-05:00

Life. It is so amazing. Full and beautiful. Happy.

Life. It is chaotic. Bittersweet and sad. Hard.

I mentioned at the start of the year that things around here have been rather turned upside down. At the time I joked about my computer bugging out, but so much more was going on and has been going on. And it has not been anywhere near joyful. It sucks. Our hearts are breaking.

But we have these most wonderful small, precious faces that buoy our souls. We have each other, our friends and new acquaintances that are keeping us wrapped in love and sanity. We are thankful and so very grateful for this.

And this place....From Which Things Grow. It is a favorite place. Treasured.

Things will be a bit thin here over the next weeks. Thank you for being here. It is our pleasure to share with you the things we make and love.

Cares

Chew on This | Roasted Garlic Hummus

2012-02-17T09:50:00.000-05:00

A healthy, delicious hummus recipe for you today. The Sprite can vouch for me. She loves hummus. She loves this hummus and was quite perturbed when she found out I had not put any in her lunch box this morning. Oops!

I guess we know what she'll be having for her after school snack. Such goodness. She'll be very pleased.

I think you will too. The roasted garlic really hits the spot. And, if you dare, try this concoction. Toasted bagel, roasted garlic hummus, sliced, raw purple onion, alfalfa sprouts and a touch of salt. Just heavenly.

Cares

Here's our recipe:

Roasted Garlic Hummus

2 C canned garbanzo bean, drained (liquid reserved) and rinsed
2 T tahini sauce
3 T fresh lemon juice
6-7 cloves roasted garlic
1 t olive oil
salt

olive oil
paprika or cayenne pepper

Place all ingredients into a food processor or blender. Pulse until smooth. If your hummus is too thick add some of your reserved garbanzo bean liquid, a tablespoon at a time, until you reach your desired consistency. Add salt to taste.

Transfer to a serving bowl and douce with a bit more olive oil and sprinkle with paprika or cayenne pepper, for a kick.

Roasted Garlic

2 heads of garlic

olive oil

foil

small cookie sheet or baking dish

Preheat oven to 400℉

Cut the top 1/4" - 1/2" off your two heads of garlic, exposing the inner cloves. Place garlic heads onto foil, sprinkle olive oil over both garlic heads (about 1-2 T) and wrap foil around the garlic clove. Set wrapped garlic heads onto the cookie sheet or baking dish and place into your preheated oven. Bake for 35-45 minutes or until cloves are soft. Allow garlic to mostly cool before using in your hummus. Using your fingers, squeeze or pull out the cloves you need for your recipe. Place leftover roasted garlic in an airtight container with a bit of olive oil and put in the refrigerator - use within two weeks.

Chew on This | Butternut Squash Lasagna

2012-02-15T06:00:00.001-05:00

The Husband was away for a big business meeting a few weeks ago and one evening, after he bid goodnight to the kids and they were tucked into bed, we chatted away aimlessly on the phone. We delved more deeply into the intricacies of his day, and mine. We retold all of the interesting and the mundane details. Then we talked food.

What did he have for dinner? Broiled Mahi Mahi with haricot vert. Um, yum. Lucky! He said it was so delicious. And he's not even a big fish eater.

Then he asked what we had had for dinner. And boy did I lay it on thick.

We had roasted, sweet and tender butternut squash layered between whole wheat lasagna noodles with a creamy parmesan sage sauce. Spring salad with goat cheese and balsamic. Crusty French bread with sweet butter.

That's right, eat your heart out babe!

I don't think he was too jealous, at the time. He tummy was too full of Mahi goodness. However, this dreamy lasagna was requested this week and I was more than happy to oblige.

Cares

Here's our recipe:

Butternut Squash Lasagna

Squash:

2 medium sized butternut squash, peeled, seeded and cubed

2-3 T olive oil

1 heaping t kosher salt

Preheat oven to 375℉.

To start, you'll need to roast your squash. Cut ends off of your squash and peel rinds. Slice each

squash in half, remove seeds and cut into small cubes. You should have about 4-6 cups of cubed squash, depending on the size of your squash.

Placed cubed squash on a cookie sheet and drizzle with olive oil and sprinkle with salt. Using your hands, toss the squash to coat evenly. Place cookie sheet into the preheated oven and roast your squash for about 30-40 minutes, or until soft on the inside and a bit of a crust on the outside. Set aside until you're ready to assemble your lasagna.

Sauce:

2 T butter

1/4 heaping C of chopped, fresh sage

2 T flour

1 1/2 C milk

1 C heavy cream

1 C finely grated parmesan cheese (extra if you want to sprinkle the top of your lasagna)

While roasting your squash, make your sauce.

In a medium sauce pan, melt butter over medium to medium-low heat. Once butter is melted, add your fresh sage. Stir sage and butter together, bruising the sage with your spoon to release more flavor. Sprinkle in your flour and mix thoroughly. While still stirring gently, allow the flour to cook and absorb the sage flavor, about 2 minutes.

Slowly pour in your milk and heavy cream, whisking or stirring while doing so. Turn the heat up under the sauce pan, just a touch, to help the sauce to thicken. You're still stirring and not allowing the sauce to boil. One your sauce thickens (solidly coating the back of a spoon), remove pan from the heat and add your grated parmesan. Stir, stir, stir to melt the cheese and thoroughly incorporate your sauce. Set aside until you're ready to assemble your lasagna.

Lasagna:

Oven ready lasagna sheets

lasagna pan (I used an 8x11" pan)

Preheat your oven to 350℉.

In the bottom of your pan, spread a thin layer of your sauce. Place oven ready noodles on top of the sauce. Layer on your roasted squash and then cover the squash with your sage sauce. Repeat. Your final noodle layer should be covered with your remaining sauce and sprinkled with any extra parmesan.

Cover pan with foil and bake in your preheated oven for 45-50 minutes. Remove foil and finish baking lasagna uncovered for an additional 10-15 minutes. Allow lasagna to cool 5 minutes before slicing and serving. Enjoy!

Chew on This | Coconut Truffles

2012-02-13T20:46:00.000-05:00

❤ Will you be my V-a-l-e-n-t-i-n-e? ❤

If you will, you surely know, how happy I will be.

Sugar, spice and all things nice, that's what you are to me.

❤ Will you be my V-a-l-e-n-t-i-n-e? ❤

Valentine's Day was so sweet in elementary school. We excitedly decorated shoe 'mail' boxes with red and pink construction paper, cut out hearts and lacy paper doilies. We would cut a mail slot into the box top and finish decorating with lots of glue and glitter. All of this done in preparation for our classmates to stuff our shoe box full of painstakingly printed cards of love. And a secret admirer slipping in a box of Red Hots.

Precious.

How about this year you surprise someone you admire with these Coconut Truffles. They'll blush, you'll swoon. Guaranteed.

Happy Valentine's Day!

❤ Cares

Here's the recipe:

Coconut Truffles

3 C shredded coconut

1/2 C finely crushed graham crackers

3/4 C sweetened condensed milk

1/2 C powdered sugar

In a bowl, combine all ingredients. Mix thoroughly. Truffle batter should be sticky.

Using a spoon, scoop up about a tablespoon of batter and roll into a ball. Place rolled truffles onto a cookie sheet and place sheet into the refrigerator to chill truffles for at least one hour.

When ready, dip chilled truffles into warm ganache, top with a toasted pecan, chill truffles once more, to set chocolate and enjoy!

Ganache

2 C semi-sweet chocolate chips

1/2 C heavy cream

In a microwave safe bowl, combine chocolate chips and cream. Microwave on half power for 30 seconds - stir. Continue to cook in the microwave in 30 second intervals, on half power, until the ganache is smooth and warm, not hot.

Dip your cold coconut truffles into the ganache and coat completely. Place chocolate coated truffles onto your cookie sheet and top with a toasted pecan, if desired. Once all of your truffles are coated, return cookie sheet to the refrigerator to chill truffles and set the chocolate.

Toasted Pecans

1 C whole pecans

1 t salt

2 t granulated sugar

1 1/2 T butter

Preheat oven to 350℉.

First, prepare your salty pecans. Place pecans in a microwave safe bowl along with your salt, sugar and butter. Microwave on high for 20-30 seconds or until butter is melted. Stir pecans to coat completely. Pour pecans onto a cookie sheet and place into your preheated oven for approximately 10 minutes. Remove pecans from the oven and allow to cool before use.

Chew on This | Cut Out Cookies

2012-02-10T06:00:00.001-05:00

"Mom, I have a bubble in my ear," says The Boy to me several days ago.

"Oh my, how did that happen?" I replied.

"Well, it just kind of appeared there," he said. "I don't know how it happened. It just did. And it's bothering me"

"Hmm, does your ear hurt?" I asked gingerly.

"No, but the bubble hurts," The Boy said.

"Oh, I see, the bubble hurts. Well, maybe we should have a professional check it out," I said.

"Oh wait! Wait just one minute," The Boy shouted. "It's gone! The bubble is gone."

"Wow, what a surprise," I said.

"I know! I swallowed and I must have swallowed the bubble out of my ear and now it's traveling to my tummy," The Boy said genuinely. "And you know what happens when you get a bubble in your tummy." Oh brother, here we go. "Gas, Mom. You get a gas bubble. And that is not good news."

Quite true.

Bubbles, of all types, aside, these are the only sugar-type cut out cookies that I make. I always make them for Christmas, Valentine's Day and pretty much every occasion that calls for a stellar, soft and delicious frosted cut out. Hope you love them as much as we do!

Cares

Here's our recipe:

Cut Out Cookies

3/4 butter, softened

1 1/2 C granulated sugar

1 1/2 t vanilla

1 egg

1 egg white

4 1/2 C flour

1 1/2 t baking powder

1 1/2 t baking soda

3/4 t salt

3/4 C buttermilk*

In a mixing bowl, cream together your butter and sugar until fluffy and light yellow in color. Add your egg, egg white and vanilla and mix to combine. In a separate bowl, sift together your flour, baking powder, baking soda and salt.

Begin adding your flour mixture and buttermilk to your butter mixture. Alternate adding a cup of the four mixture and then a splash of buttermilk, before mixing. This will help keep the dough moist and easier to work with.

When all of your ingredients are combined, divide your dough into three portions, shape into disks, cover with plastic wrap and refrigerate. Allow the dough to chill for at least 2 hours. When your ready, roll out your dough on a floured surface and into your desired shapes. Bake your cookies in a preheated, 350℉ oven for 10-12 minutes or until very lightly browned just on the edges. Frost and enjoy!

*I very rarely have buttermilk in the house. I make my own and you can too!

Homemade Buttermilk

3/4 C milk

1 t white vinegar

Measure out your milk and add your vinegar. Allow this mixture to sit out (unrefrigerated) for at least 5 minutes before using it in this recipe. The milk will look funny (slight curdling) but is perfectly wonderful homemade buttermilk. Stir mixture gently just before using.

Buttercream Frosting

2 sticks butter, softened

3 C powdered sugar

1/2 t vanilla

In a large mixing bowl, beat softened butter until smooth, scraping down the sides of bowl often. Add powdered sugar one cup at a time, beating slowly and scraping down sides of the bowl. When butter and all of your sugar is combined, add your vanilla. Mix to incorporate thoroughly.

Chew on This | Crazy Cooking Challenge - Chocolate Cake

2012-02-07T12:00:00.012-05:00

Welcome all, to another installment of the Crazy Cooking Challenge!
This month we were unleashed onto the interwebs to find
the ultimate Chocolate Cake recipe. A lovely challenge because who
doesn't adore Chocolate Cake? I adore Chocolate Cake.

I adore Chocolate Cake so much that you'll often hear me complaining
about not having any. All the time. Just ask The Husband.

For instance, The Husband will often times ask me if I would like him to get me a snack.

I'll say, "Yes. I'll have some Chocolate Cake."

He answers with, "Do we have any Chocolate Cake?"

"Ummm, no." I say.

"What else could I get you?" he sweetly asks. Which inadvertently drives

me insane because all I want is Chocolate Cake.

That's it. Nothing else.

Never mind the fact that dude is so kindly asking me how he can

accommodate my snacking needs, all I want is cake. Chocolate Cake.

So you can clearly see how this Crazy Cooking Challenge is right up my alley.

A delicious Chocolate Stout Cake recipe was found. A boozy cake with Peanut Butter

Frosting for snack time - complete win!

Cares

Here are the recipes:

Chocolate Stout Cake

(from gracessweetlife via Donna Hay)

3/4 C cocoa powder, sifted

1 C Young's Double Chocolate Stout

2 sticks (16 T) butter

2 C flour

1 1/2 t baking soda

2 C granulated sugar

2 eggs

2/3 C sour cream

Preheat your oven to 325℉. Prepare two 8" cakes pans by lightly spraying with cooking spray and then dusting each with cocoa powder.

In a small bowl, sift your cocoa powder and set aside. Next, in a small sauce pan, combine your butter and stout. Heat pan over medium-low heat until butter is melted. Remove pan from the heat and whisk in your sifted cocoa powder. Set aside.

In a medium bowl, sift together your flour and baking soda. Add in your sugar and whisk ingredients to incorporate. Set aside.

In a large bowl, whisk together your eggs and sour cream. While still whisking, slowly pour in your stout mixture. Now add your flour mixture, one third at a time, and whisk to thoroughly combine.

Pour your batter evenly between the to cake pans and place into the oven. Bake for approximately 40-50 minutes or until a tester, inserted into the center of each cake, comes out clean. Remove cakes from the oven and allow to cool 15-20 minutes. Remove cakes from their pans and cool completely before icing.

Peanut Butter Frosting

(from gracessweetlife via Donna Hay)

1 C Confectioner's sugar (powdered)

1 C smooth peanut butter

5 T butter, softened

1 t vanilla

1/3 C heavy cream

Sift your powdered sugar into a small bowl, set aside.

In the bowl of a stand mixer, with a paddle attachment, mix together your peanut butter, butter and vanilla until just combined. Add your powdered sugar and beat on medium speed for approximately 6 minutes or until light and fluffy.

Add your heavy cream and beat all ingredients for an additional 2 minutes.

Ice your cake as desired. Enjoy!

Chew on This | Mocha Shortbread Cookies

2012-02-05T13:36:00.000-05:00

I like a regimen just as much as the next person. Get up at 6:30am, brush teeth, make bed, get dressed, eat breakfast, brush teeth again and get out the door.

There's just something very reassuring and comforting about a schedule. Because we all know what it feels like when we've walked off that beaten path. Rushed, unprepared and chaotic.

Well, that's sometimes true. Like on most Monday mornings. If the clothes aren't pressed, the lunches aren't made and the snooze button called me name too often, things begin to unravel mercilessly.

But often, following a strict regimen can be claustrophobic and uninspired. I live in both worlds, having the need to be regimented and free wheeling.

I need and strive to have order because I have to get things done in, what I've deemed, an appropriate way. Homework needs to finished. Bed time adhered to. Dinner made and served. We need to be bathed, dressed, fed, loved, learned and rested. All within that box of 'what's expected'. What I expect.

I also have to and need to be schedule free. To explore at will. To love unabashedly. To have time to create and read and learn until our eyes are blood shot and our fingers are sore. Serve breakfast for dinner. Load up the family in the car and just drive any place new. Watch the sun set and stay awake all night to then watch it rise.

It can be hard to balance these worlds. But both of these worlds can harmonize beautifully - as long as we schedule it in. Or is it, as long as we throw caution to the wind and just go for it. Either works for me.

Cares

These shortbreads are a delicious blend of chocolate with a touch of coffee flavor. Serve as is or sandwich with your favorite ice cream, dulce de leche or buttercream. Amazing!

Here's our recipe:

Mocha Shortbread Cookies

3 sticks butter (room temperature)

1 C sugar

1 1/2 t vanilla

3 C flour

1/2 C cocoa powder

1 t instant coffee or espresso granules

1 pinch salt

Milk

Coarse sugar

In a mixing bowl, cream together your butter and sugar until thoroughly combined. Add vanilla. Slowly sift in flour and cocoa powder. Add your coffee granules and salt. Mix until all ingredients pull together. Don’t over mix, stop mixing when a crumbly dough forms. Turn dough out onto a floured surface and form into two 1-1 1/2 inch thick disks. Wrap in plastic wrap and refrigerate for an hour or more.

When ready, preheat your oven to 350℉ and prepare cookie sheet with parchment paper or non-stick cooking spray. Cut out hearts and place on the cookie sheet. Lightly coat the cookies with milk and sprinkle with coarse sugar. Bake for 10-12 minutes. Enjoy!

Chew on This | Simple Guacamole

2012-02-01T06:00:00.002-05:00

When I'm famished, there are certain foods that I long for. These are cravings that are ingrained into my fiber. Chocolate cake. Grits. Thick and creamy Italian hot chocolate. Warm, crusty bread with sweet butter. Extra sharp English cheddar.

The Husband patiently listens to my laundry list of wants when I'm starving. Usually I'm not whining out my requests, but you know, I'm hungry and I can't say for certain if whining isn't involved. The Husband, nice guy that he is, would be willing to accommodate my needs but rarely do I have a delicious chocolate cake sitting around right when my almost insatiable chocolate cake desire strikes.

So, I adjust my cravings in relation to what I have on hand. Today I had no chocolate cake. I did have two perfectly ripe avocados. Thus an overwhelming need for guacamole inserted itself into my psyche.

Fresh and simple. A craving quencher.

Cares

Here's our recipe:

Simple Guacamole

2 ripe avocados, peeled and deseeded

2 1/2 T purple onion, finely diced

1 t minced garlic

1 t salt

juice of half a lemon

1/4 C of cilantro, chopped

In a bowl, mash your avocado flesh until no large lumps remain. Add your onion, garlic, salt, lemon juice and cilantro. Mix until combined.

Allow your guacamole to rest and for the flavors to meld while you are baking up your homemade tortilla chips.

Homemade Tortilla Chips

1 package small, flour or corn, tortillas

1/3 C olive oil

salt

2 cookie sheets

Preheat oven to 400℉.

Lightly brush olive oil onto both sides of your tortillas, stacking them on top of each other as you go. Once tortillas are coated, slice tortilla stack with a very sharp knife. Make three cuts, forming six triangle stacks.

Using two cookie sheets, lay your tortilla triangles in a single layer onto the sheets and place into the oven. Bake for 10 minutes or until lightly browned. Remove from oven and sprinkle with salt. Allow chips to cool and then serve.

Chew on This | Stuffed Mini Sweet Peppers

2012-01-30T06:00:00.001-05:00

The proverbial crap hit the fan last week. No joke.

What is it about this 2012 month of January? It is, in no uncertain terms, kicking our butts. Chewing us up and spitting us out into the gutter. Stomping us senseless. And it is doing so without any regard. None. At. All.

I'm done. I'm not having it. I'm moving on, January 2012. I'm moving on to February 2012. And it will not disappoint.

So, here's what I'm doing today. Today I am chucking the negative right out of this month by celebrating the end of it. Yippee! Goodbye very long, very precarious and very dopey month.

Don't let the door hit you on your way out.

If this month has been a joyous one for you, celebrating it's end may not feel authentic. But if you make these Stuffed Mini Sweet Peppers, it really won't matter. They're a celebration all on their own.

Cares

Here's our recipe:

Stuffed Mini Sweet Peppers

1 lb. mini sweet peppers (about 22-24 peppers)

8 ounces cream cheese, softened

1/2 t garlic powder

1 t seasoned salt

1 1/2 C shredded, sharp cheddar cheese

5 slices bacon, cooked and crumbled

Preheat oven to 350℉. Lightly spray a muffin tin with cooking spray.

To prepare your peppers, slice off the tops/stems of each pepper and carefully clean out the seeds and ribs inside. Next, thoroughly mix your cream cheese, garlic powder, seasoned salt, shredded cheddar and bacon. Generously spoon your cream cheese mixture into each pepper and place your peppers into your muffin tin. Place peppers into the oven and bake for 20 minutes. Remove peppers from the oven, plate and serve.

Chew on This | Dutch Baby

2012-01-23T06:00:00.002-05:00

Yesterday morning started with the sound of congested sniffling. The small, warm body cuddled next to me kept snuffing her nose. Every ten seconds. It was pretty pitiful. And, sadly, really annoying.

I suggested that we crawl ourselves out of bed and cozy up together downstairs. Propped up on pillows and snuggled into blankets on the couch, we dozed and watched some cartoons while the sniffing began to diminish. Sitting there the sky changed from inky black to charcoal grey to blueish-pink. Then little boy feet thumped down the stairs. And grown man feet followed.

I fired up the oven and whisked up some simple ingredients. A pretty Dutch Baby puffed up and strawberries were sliced.

Forks clattered on plates. Smiles perched on lips. It was a simple, happy Sunday morning.

Cares

Here's our recipe:

Dutch Baby

3/4 C milk

2 eggs

1/2 C flour

1/4 t cinnamon

1/8 t ground nutmeg

1 T sugar

1/4 t salt

1 t vanilla

2 T butter

powdered sugar

fruit

Preheat oven to 425℉.

In a bowl, whisk together your milk, eggs, flour, cinnamon, nutmeg, sugar, salt and vanilla.

Set aside.

Place your butter into an oven safe skillet (or pie plate) and put skillet into the preheated oven just until butter melts. Carefully remove skillet from the oven and, using a pastry brush, coat the butter across the bottom, sides and rim of the skillet.

Now pour your batter into the skillet and place back into the oven. Bake for 10 minutes. Then reduce the heat to 350℉ and bake for an additional 3-5 minutes or until browned and puffy.

Remove Dutch Baby from the oven and top with your favorite fruits and/or powdered sugar.

Chew on This | Triple Chocolate Almond Biscotti

2012-01-20T06:00:00.006-05:00

I made these biscotti because it sounded like a good idea. And it was.

They're busting with chocolate. Cocoa, chocolate chips and ganache. Good.

They've got almonds. Nutty. Nice.

They're a really lovely accompaniment to a cup of tea. Or coffee, if you're bent that way. Or a big, fat mug of hot chocolate, because that wouldn't be obnoxious at all.

Fill your cup. Dunk a chocolatey biscotti. Sit down and take a break. Listen to the incessant barking of your speckled dog. Politely ask your dog to stop barking. Decide to ignore the dog and the barking. The endless, piercing barking. Have a bite of your soaked biscotti.

Mmmm...happy.

Cares

Here's our recipe:

Triple Chocolate Almond Biscotti

2 C flour

1/2 C cocoa powder

1 t baking powder

1 C sugar

3/4 C almonds, roughly chopped

2/3 C chocolate chips

4 eggs

1/4 C olive oil

1 t vanilla

Preheat oven to 325℉. Line a cookie sheet with parchment paper or a non-stick baking mat.

In a large bowl, sift together your flour, cocoa powder and baking powder. Add in your sugar, almonds and chocolate chips. Stir to incorporate everything.

In a separate bowl, beat together your eggs, olive oil and vanilla.

Add your wet ingredients to your dry ingredients. Stir until combined. Your batter will be very sticky.

Turn your batter out onto your prepared cookie sheet. Form into a log and pat down with the palm of your hand so your dough is slightly flattened out. Place into the oven for 30 minutes or until lightly browned and tester inserted comes out clean.

Remove cookie log from the oven and allow to cool about 30 minutes. Slice log into cookies, crosswise, about 3/4" thick. Lay cookies on their side on the cookie sheet and place back into a 325℉ oven for 15 minutes. Allow cookies to cool completely, dunk half of each cookie in your prepared ganache, place chocolate coated cookies onto a baking sheet to dry.

Pour a cup of tea for yourself and dunk your biscotti - bliss.

Ganache

2 C semi-sweet chocolate chips

1/2 C heavy cream

Chew on This | Beer Bread

2012-01-18T06:00:00.009-05:00

The Boy is home sick. He starting feeling yucky last Thursday morning but didn't have a fever and still wanted to go to school. I drove him to school, walked him into his classroom, he energetically waved goodbye and 45 minutes later I got the call to come and pick him up. He's been feeling punk ever since.

And he's not the only one. The Sprite came home from school today telling me that four of her classmates were sent home early and five were already absent.

Culprit = nasty, vicious flu.

I'm carrying around a can of Lysol and Clorox wipes to keep the germs at bay. Here's hoping it works.

I hope you're feeling well. Well enough to make yourself some warm, soft on the inside, crusty and buttery on the outside, Beer Bread. It will certainly cure whatever ails you.

Cares

Here's the recipe:

Beer Bread

(adapted from all recipes)

3 C flour, sifted

3 t baking powder

1 t salt

1/4 C granulated sugar

1 bottle beer (12 ounces)

4 T butter, melted

Preheat oven to 375℉. Spray a loaf pan with baking spray.

In a large bowl, sift together your flour and baking powder. Next, add your salt and sugar. Pour in your beer and gently mix all of your ingredients until just combined. Spoon batter into your loaf pan and drizzle top of the batter with your melted butter.

Into the oven for approximately 40-55 minutes or until tester comes out clean. Remove from oven and allow to cool for 10 minutes. Slice and enjoy!

Chew on This | Bananas Foster Waffles

2012-01-16T06:00:00.001-05:00

I know it hasn't even been a month since we celebrated Christmas, but doesn't it seem like it was forever ago? For me, with everything that has gone on around here since Christmas, it feels like it's been many moons since family was here enjoying the day.

My side of the family comes to my house every Christmas Eve night for food and much fun. This year we had to change things up a bit and so we had our festivities during the late morning and into the afternoon on Christmas Eve day. We planned a scrumptious brunch and everyone brought amazing dishes to share. One of the stars of the day, a dish my sister and I planned, were the Bananas Foster Waffles.

Holy hello! It would not be a good idea to ignore this taste sensation. You'll be licking your plate, have no doubt.

So if you've got some sad looking bananas waiting for a purpose, make these waffles. Their destiny will be fulfilled beyond their wildest dreams.

The waffle recipe is killer and was found here. And the waffles are simply perfect with just maple syrup. However, forgo the simply perfect maple syrup and pile on the Bananas Foster. Boom! It'll blow your mind!!!

Cares

Here's the recipe:

Bananas Foster Waffles

Waffles

(recipe adapted from shopcookmake)

2 eggs
1/4 t salt
1 t vanilla
1/2 t cinnamon
1/4 t ground nutmeg
4 t baking powder
1 T granulated sugar
1 1/2 C milk
1/2 C butter, melted
2 C flour
Waffle maker

Heat your waffle maker and spray lightly with non-stick cooking spray.

In a large bowl, whisk together your eggs, salt, vanilla, cinnamon, nutmeg, baking powder and sugar. While still whisking, add in your milk and melted butter. Add your flour, one cup at a time, whisking after each addition and ensuring there are no lumps in the batter. Ladle batter onto your waffle maker and cook each waffle until lightly browned. Yields 6-7 waffles.

Bananas Foster Topping

(serves 4-6)

1 C brown sugar

1/2 C butter (one stick)

1/4 C dark rum

3-4 bananas, cut lengthwise then in half

In a sauce pan over low heat, melt your butter along with your brown sugar. Cook until sugar is dissolved, stirring often. Add your bananas and rum. Turn up the heat to medium and allow the bananas to soften and brown slight. Let the mixture will bubble and thicken, this takes about 7 minutes.

Turn off heat and spoon warm Bananas Foster goodness over your waffles. Enjoy!

Chew on This | 7 Layer Cookie Bars

2012-01-11T06:00:00.001-05:00

If you've made any sort of resolution to reduce your sweets intake this year, this recipe is not for you. Plain and simple, these bars are a compacted square of sugar bliss. If you're not into that right now, turn away, because 7 Layer Bars are devilish.

7 Layer Bars have been around for a long time. I'm sure you probably have a recipe very similar to the one I am sharing today. I don't know where the recipe came from. I don't even have it written down (until now). I just make these bars from memory, and that is very dangerous. To my waistline.

Listen, I don't want to be a terrible influence on you. And I think I've given you ample warning about the temptation that awaits. However, if you choose to make these bars, I accept no responsibility for the growth of a spare tire around your waist. Or for the expansion of your back side. That being said, if you're making a batch, make two, they go quick.

Cares

Here's the recipe:

7 Layer Cookie Bars

1 stick (1/2 cup) butter, melted

1 1/2 C graham crackers, crushed

1 C semi-sweet chocolate chips

1 C dark chocolate, roughly chopped into small pieces

1 C roasted, salted peanuts

1 can (14 ounces) sweetened condensed milk

1 3/4 C flaked coconut

Preheat oven to 350℉. Lightly grease a 9x13" pan with cooking spray.

To start, pour your melted butter into your prepared pan. Evenly sprinkle your crushed graham crackers over the melted butter. Gently pat the crackers into the butter. Next, evenly distribute your chocolate chips, dark chocolate and peanuts over the top of your crushed graham cracker. Cover with your sweetened condensed milk and then finally coated everything with flaked coconut.

Place the pan into the oven and cook for approximately 20-25 minutes, or until coconut begins to brown. Allow cookie bars to cool for at least 45 minutes. Slice and enjoy!

Chew on This | Crazy Cooking Challenge - Chicken Noodle Soup

2012-01-08T15:46:00.001-05:00

Chicken Noodle Soup!

So, I'm a bit late joining this month's Crazy Cooking Challenge. I mentioned Friday that my computer decided to have a permanent temper tantrum, which kind of left me in a bind. I have since resolved my computer-less issues and am here to join the fun!

This month's challenge was Chicken Noodle Soup. Ahhh, such a favorite of mine. I thought I would want to try something completely wild. Obviously, I didn't do that. While searching for an ultimate recipe I just couldn't get beyond classic and hearty.

I found the perfect recipe for my simple cravings on the Smells like Home Blog. Tara recreated an Ina Garten recipe and it's just perfect!

I have to say, for these Crazy Cooking Challenges I have been following the recipes I have found exactly as written. This has been a pretty hard lesson in restraint for me since I really, really like to tinker. I have been true to each challenge recipe thus far, until now. I did not use wide egg noodles, as directed. Instead, I chose frozen, not-so-wide egg noodles. Not such a huge leap, but a change none the less. Just thought you should know.

You should also know that this soup hits the spot! Perfectly classic!

Cares

Here's the recipe:

Classic Chicken Noodle Soup

(recipe from Smells Like Home, adapted from Ina Garten)

2 T extra virgin olive oil

1 C celery, diced

1 C carrots, diced

3/4 t Kosher salt

1/2 t fresh ground pepper

2 quarts homemade (or store bought) chicken stock

2 C egg noodles

2-3 C cooked, shredded chicken (I used 3 cups)

1/4 C fresh parsley, chopped

In a large soup pot, over medium-high heat, warm oil. When ready, add your celery, carrots, salt and pepper and sauté until softened, about 10 minutes. Pour in your chicken stock, turn heat up to high, and bring stock to a boil. Once boiling, add your noodles and cook for 10 minutes. Reduce heat to medium-low and add you chicken and parsley. Allow chicken to heat through thoroughly. Ladle into bowls and enjoy!

Thoughts - Good Times

2012-01-06T09:28:00.000-05:00

Good morning friends!

Happy Friday! I hope this first week of 2012 has been treating you kindly. I can't say it's been all rainbows and fireworks here. No by a long shot. But we have had our blessings, if we look hard.

I won't dump the major details of the week on you. It would take too long. However, I will share with you why things here on the blog seem a bit different. Of course the changes of today weren't planned, just like everything else this week wasn't planned. But it's kind of a funny story. Sort of.

Christmas morning, after the kids had opened their gifts and were joyfully playing with everything, The Husband and I exchanged our presents. I opened a weighty rectangle and was surprised to find a spiffy new computer. Wow! I was so very thankful but The Husband saw the tell-tail sign.

"You need this," he said. "You're not allowed to return it." Hope quickly vanished from his face. "You're returning it aren't you?"

Yes. The computer was returned promptly. I have an amazing computer I purchased in 2007. And yes, I realize that's four years ago, but this baby is awesome. She has never given me any problems. I have never wanted to hurl her through the air or bash her with my boot. Those thoughts have never even crossed my mind with regard to this most wonderful machine.

She, on the other hand, was quite offended that another computer was brought into this home as a possible replacement. And even though she has been working beautifully, for.ever., she very suddenly decided yesterday to prove her disappointment. Confirmation from the Genius at the Apple Genius bar, she was angry and decided to punish me. No joke, he really did agree with my diagnosis, that my computer was seething with jealousy. And he also told me my options. Well, really, my option.

It's not all bad, a new computer is fun. Good times people. Good times.

I will be back, next week, with recipes and more jolly goodness!
Cares

Chew on This | Sausage Balls

2012-01-04T06:00:00.003-05:00

Sausage Balls. Yeah, I said it and I made them. And all of you juvenile delinquents out there snickering away, go ahead, laugh it up. I'll wait.

Minds out of the gutter now? Let's make some delicious balls.

These balls come together with three types of cheese! Now that's a good start. I also use zesty pork sausage for some zip. Garlic powder, Dijon mustard and salt round out your ingredient list. Now all you need to do is roll and bake.

I've found that these balls are great football food. Guys just gravitate to them! Why not make them for the National Championship game next Monday (Roll Tide) and watch them disappear in minutes.

Listen gang, enjoy your Sausage Balls. I will too. And I'll do my best to keep the maturity level around here more elevated. But I'm not making any promises.....Happy New Year ☺

Cares

Here's our recipe:

Sausage Balls

(makes about 18 balls)

1 pound zesty ground pork sausage

4 ounces cream cheese, room temperature

1/2 C shredded, sharp cheddar cheese

1/2 C grated parmesan cheese

1/2 t garlic powder

1 T Dijon mustard

1/2 t salt

Preheat oven to 350℉. Line a cookie sheet with parchment paper.

In a large bowl, mix together all of your ingredients, gently, with your hands until just combined. Roll heaping tablespoons of the pork mixture into balls and place on your prepared cookie sheet. Place balls into the preheated oven for approximately 30-35 minutes.

Remove from the oven and allow baked balls to drain off excess grease onto a paper towel lined tray. Serve immediately with honey mustard or dipping sauce of your choice. Enjoy!

Chew on This | Roasted Ginger Pears

2011-12-30T06:00:00.014-05:00

Whether you're entertaining on New Year's Eve or New Year's Day, this is a choice dessert to make and serve. One, it is so tasty. Warm gingery pears with cold ice cream and salty toasted pecans. Good lord, delicious.

And two, if you're just slightly foggy from partaking in the holiday cheer, this dessert will not require too much concentration. I mean, you'll be using the stove and the oven, but that's not too hard. You'll also be needing to use a peeler and a knife. Here you'll probably have to watch your fingers or you could nick something right off.

Awesome, Happy New Year, you're without the tip of your finger. Good times.

Maybe you should let a person less foggy than yourself handle the peeling.

And maybe any chopping as well.

Or just consider drinking after dessert. No biggie.

Happy New Year everyone! Hoping 2012 treats you with an abundance of happiness, good health and much prosperity!

Cares

Here's our recipe:

Roasted Ginger Pears

(serves 6)

3 pears, peeled, halved and cored

3 T cream

3 T honey

3 T butter

2 T crystallized ginger, chopped

pinch of salt

1/2 C toasted, salty, sweet pecans (recipe below)

ice cream (whatever your preference - vanilla, cinnamon, dulce de leche)

Preheat oven to 350℉.

In a small sauce pan combine, cream, honey, butter, chopped ginger and salt. Warm mixture over medium-low heat, whisking until butter is melted. Remove from heat.

Peel, halve and core your pears. Place pears into a baking dish, cut side up, and pour your warm liquid mixture over the pears. Cover baking dish with foil and place into the oven. Roast for 20-25 minutes, or until fork tender.

To serve, plate each pear, cut side up, and drizzle with liquid from the baking dish. Scoop a small amount of ice cream onto your pear and sprinkle with some toasty pecans. Enjoy!

Toasted Pecans

1 C whole pecans

1 t salt

2 t granulated sugar

1 1/2 T butter

Place pecans in a microwave safe bowl along with your salt, sugar and butter. Microwave on high for 20-30 seconds or until butter is melted. Stir pecans to coat completely. Pour pecans onto a cookie sheet and place into your preheated oven for approximately 10 minutes. Remove pecans from the oven and allow to cool. Once cooled, roughly chop pecans into large pieces. Set aside.

Cajun Sugar Pie - Whatcha Baking Wednesday

Chew on This | New Year's Eve Confetti Martini

2011-12-28T06:00:00.002-05:00

Are you putting your New Year's Eve party pants on this year? Need a signature drink to ring in the New Year? Try this delectable concoction.

It's totally festive and appropriate for New Year's Eve. Don't you think? This is a drink that's sweet and creamy. A little goes a long way, but what a fun way to go.

Put some big, fat pizazz into your party night! Enjoy!

Cares

Here's the recipe:

New Year's Eve Confetti Martini

(serves 2 - adapted from Sandra Lee)

3 ounces vanilla almond milk (or vanilla milk)

2 ounces spiced rum

2 ounces butterscotch schnapps

1/2 t vanilla

ice cubes and cocktail shaker

corn syrup, sugar and sprinkles for rim garnish

Rim edges of two martini glasses with corn syrup. Dredge rims into colored sugar and sprinkles. Place glasses into the refrigerator to set corn syrup while mixing your drink.

Combine all liquid ingredients into a cocktail shaker with 3 ice cubes. Shake vigorously for a few seconds and then pour into your prepared martini glasses. Drink and enjoy!

Chew on This | Banana Peanut Butter Chocolate Smoothie

2011-12-26T14:32:00.000-05:00

Do you have that over-indulged feeling? I did yesterday evening. I felt rotund. I felt too salty and too sweet. And I wanted only to drink cold, refreshing water. So, I vowed that today I would eat to live. Not live to eat, like I've been doing too much of these last few weeks.

Yet....yet, my blasted sweet tooth has not relinquished me from it's grip. And my ever present craving for protein is enthusiastically rearing it's head at this moment. What to do?

Here's the solution I came up with - Banana Peanut Butter Chocolate Smoothies. These babies totally hit the spot. I came upon this idea because I have an abundance of bananas left over from our Christmas Eve brunch that weren't needed for the Bananas Foster Waffles we served (recipe to come soon!), so I wanted to use them up. And I always have peanut butter and chocolate, household staples kept in large quantities! So this smoothie seemed like a perfect match for my particular needs.

Sweet tooth, covered. Protein fix, obtained. All in all, a very good way to slowly wean myself from the holiday feasting I've been enjoying.

Cares

Here's the recipe:

Banana Peanut Butter Chocolate Smoothie

(serves 2)

2 medium bananas, sliced into quarters

1/4 C plain yogurt or Greek yogurt

1/2 C vanilla almond milk (cow's milk can be substituted)

1/4 C natural, creamy peanut butter

2 T chocolate sauce

*optional - 1 scoop protein powder

Combine all ingredients into a blender and blend until smooth. Pour into glasses and enjoy!

Thoughts

2011-12-24T06:00:00.000-05:00

I had every intention of sending you off into your holiday bliss with one more recipe. I am unable to deliver. Sorry.

I'm sure you will understand when I say that time has gotten the better of me. And I don't wish to become beastly to my family (which could easily happen if they keep making messes). I want to revel in the holiday. I want to be present in the moments of joy that are happening and in the ones that will occur.

I want to sit and listen to stories that my family will share. And laugh, because right now we all need a good laugh.

So, I am finishing what I can today.

And come next week I will be back here, still drunk on holiday goodness and cheer. And I will share the recipe love I have neglected to give you today.

Merry Christmas dear friends!

May you be bursting with joy and happiness today and always!

Cares and Mimi

Chew on This | Roasted Butternut Squash Gratin

2011-12-21T06:00:00.001-05:00

Nine times out of ten, by this time in December, we have snow on the ground. At the moment we have rain and very green grass. Supposedly we will be seeing some snow on Christmas. Fingers crossed.

I may regret that last statement come February. By that time I'll be missing vibrant greens, and all other colors besides white and brown. I'll also be craving the elusive sunshine.

For now, and for then, I'll get my daily dose of color and sunshine in food form. This Roasted Butternut Squash Gratin is a delight for the eyes. A comforting dose of warmth for the tummy.

A perfect side dish for your holiday table. It's so simple to put together, you'll be making it more often than you can imagine. Enjoy!

Cares

Here's the recipe:

Parmesan Roasted Butternut Squash Gratin

(adapted from epicurious)

4 C butternut squash, peeled and cut into cubes

2 heaping T sage, cut into strips (chiffonade)

3/4 C heavy cream

1 t salt

1/2 t pepper

1 C grated parmesan cheese

Preheat oven to 400℉.

In a baking dish, toss together your butternut squash, sage, heavy cream and salt and pepper. Cover and bake for 30 minutes.

After 30 minutes, stir in your parmesan cheese. Return to the oven and bake, uncovered until squash is fork tender (approximately 20-25 minutes). Allow the dish to stand for a few minutes before serving. Enjoy!

Chew on This | Cheesecake Ball

2011-12-19T06:00:00.000-05:00

These days are becoming more compact while the list of tasks grows longer and longer. Add in an almost forgotten office party and the Friday get-together with girlfriends and you've got a calender bursting with hustle and bustle. Hustle and bustle requires easy and peasy. Make this Cheesecake Ball for each of those occasions and you'll have ample time to finish your wrapping whilst having a glass of bubbly. Doesn't that sound wonderful? Easy!

Here's to enjoying the hustle and bustle!

Cares

Here's our recipe:

Cheesecake Ball

8 ounces cream cheese, softened

8 T (one stick) butter, softened

1 1/4 C sifted powdered sugar (add more if necessary)

1/2 t vanilla

1 C chopped toasted pecans

1/2 C mini chocolate chips

Toasted Pecans:

1 C whole pecans

1 t salt

2 t granulated sugar

1 1/2 T butter

First, prepare your pecans. Place pecans in a microwave safe bowl along with your salt, sugar and butter. Microwave on high for 20-30 seconds or until butter is melted. Stir pecans to coat completely. Pour pecans onto a cookie sheet and place into your preheated oven for approximately 10 minutes. Remove pecans from the oven and allow to cool. Once cooled, roughly chop pecans into large pieces. Set aside.

Cheesecake Ball:

In a mixing bowl, beat together softened cream cheese and butter until smooth. Add you sifted powdered sugar and vanilla. Mix until completely combined.

Shape cream cheese mixture into a ball. If the cheesecake ball is too loose, add more sifted powdered sugar, 1 T at a time. Cover with plastic wrap. Chill in the refrigerator for at least 1 hour or in the freezer for 20 minutes.

Place your pecans and mini chocolate chips on plate and roll your chilled cheesecake ball in the mixture until covered. Re-wrap in plastic wrap and chill in the refrigerator until you're ready to serve.

Serve your cheesecake ball with graham cracker sticks, vanilla wafers and/or shortbread cookies. Enjoy!

Chew on This | Eggnog Quick Bread

2011-12-16T06:00:00.051-05:00

Boy, oh boy, things are happening so fast and it's a bit hard to keep up with it all. I have lists everywhere in an attempt to not forget anything. I will forget things. I will wake up in the wee hours of the morning remembering that I didn't iron the tablecloth yet. That I still need to wrap the teacher's gifts and finally put stamps on the completed Christmas cards and put them in the mail.

I know I'm not the only one in this precarious situation. Balancing the joy and happiness of the season with the utter chaos that can creep in. But I remind myself, and you should too, that perfect isn't necessary. You've got to take that need to have everything impeccably placed off your shoulders. Because you are not defined by how pristine the decorations or packages look. You are not judged because you have two side dishes instead of four on your holiday table. Or that the tablecloth is sort of wrinkled.

Are you enjoying yourself? Your family? Your friends? Are you making memories? Are you laughing? Laughing at the good things, the mess-ups and the projects undone?

I am involved in a pretty even run of good things, mess-ups and not-finished-yet assignments around here. And I try to laugh in the face of my blunders because it dwindles any power they may try to have over me. I do this because I don't want to waste any precious, happy memory-making time.

So making this Eggnog Quick Bread won't squander a lot of your precious moments. The result of your time used will be a delicious homage to the season. And when you slather it with a Boozy Rum Glaze, you just might not care if the time goes flying by.

Cares

Here's our recipe:

Eggnog Quick Bread

3/4 C sugar

2 eggs

1 C eggnog

3/4 C canola oil

1 T rum

1 t vanilla

2 C flour

pinch of salt

1/4 t ground nutmeg

1/2 t cinnamon

Preheat oven to 350℉. Prepare a loaf pan by spraying lightly with baking spray.

In a mixing bowl, whisk together your sugar and eggs. Add your eggnog, oil, rum and vanilla. Stir until combined.

Add your remaining ingredients, flour, salt, nutmeg and cinnamon. Stir until just combined. Pour into your prepared loaf pan and place into the preheated oven for approximately 55-65 minutes.

Allow bread to cool about 10 minutes before slicing and serving. Enjoy!

If you want to add some more boozy goodness, make this glaze to drizzle over each slice.

It makes a strong statement so pour it on!

Boozy Rum Glaze

1/4 C powdered sugar

1 T rum

pinch of ground nutmeg

pinch of cinnamon

Whisk all ingredients together, in a small bowl, until smooth. Drizzle over slices of Eggnog Bread or anything else that needs a strong boozy kick.