Grilled Thai Beef Salad

It was one of those rare weekends.  My two oldest children were out of the house and I didn't have to make something for them.  I could make a dinner I wanted to eat.  Oh the joy, oh the freedom!  I have been slowly adding to my cookbook collection and I received a new cookbook for my birthday, The Food You Crave. It has some wonderful recipes in it and I wanted to try this Grilled Thai Beef Salad.  But I knew that most of my family, my, um, children, wouldn't eat it.  So this night would be a perfect night to try it.  My youngest devoured the beef.  So, we have a meat eater on our hands.  This kid doesn't eat anything.  We try and try to get him to eat, people.  He doesn't.  So, when he started eating this, we cheered him on like it was a sporting event.

Grilled Thai Beef Salad
from the Food You Crave, Ellie Krieger

1 lb London broil or flank steak. (I just bought a couple steaks on sale)
3 TBSP fresh lime juice
3 TBSP low sodium soy sauce
3 TBSP canola oil
2 TBSP firmly packed brown sugar
1 clove garlic minced
1 1/2 tsp minced fresh ginger
1 1/4 tsp. red curry paste or chili garlic sauce
cooking spray
1/2 head red leaf lettuce torn
3 shallots, thinly sliced
1/2 cup chopped cilantro
1 cup fresh basil, sliced into ribbons

Rinse and pat dry the meat. Place in a plastic seal-able bag or a small glass dish.  In a bowl combine 1 tbsp lime juice, soy sauce, oil, brown sugar, garlic, ginger, and red curry past or chili sauce.  Mix. Pour half over meat add remaining lime juice. Seal and chill for at least 4 hours or overnight, turning occasionally.  Reserve the rest of the marinade for dressing. Coat a grate or grill pan with cooking spray and grill steak to desired doneness. Let rest 5 minutes and thinly slice. Combine lettuce, shallots cilantro  basil and beef in a salad bowl add reserved dressing and toss to coat.

Black Bean and Spinach Enchilada's

I pinned this recipe a while ago while in search of some new vegetarian meals.But made a few alterations.  My family was getting tired of the same meals, and frankly so was I.  I needed a meal that incorporated more green vegetables.  Although my kids like eating green vegetables, they are hard to put in every day meals sometimes.  This recipe was actually fairly simple to make, and with early preparation the day before, with just a few steps they were in the oven nice hot and bubbly within 30 minutes.  My kind of meal on a busy night.

I tend to make a big crock pot of beans early in the week depending on my meal plans for the week, and this week happens to feature a lot of black bean recipes, so into the pot they went on my day off of my lovely job. I also chopped all the vegetables while I waited for the sauce to cook.  In light of the fact that I didn't like how the sauce in the original recipe was turning out, i called my mother in law and used her recipe for enchilada sauce.

Black Bean and Spinach Enchilada's  
8 servings
to make the sauce:
in a medium sized bowl combine
4 TBSP. canola oil
4 TBSP  all purpose flour
1 TBSP Chili powder
1 tsp. cumin
1/2 tsp garlic powder
1/2 tsp. onion powder
1/2 tsp pepper
whisk together until smooth.
Add about 3 cups of vegetable or beef broth to this whisking until smooth.  Then add to your sauce pan, heating on medium high heat.  Whisk occasion to smooth out any bubbles.  Let it come to a gentle simmer.  Keep whisking until sauce has thickened slightly.  Keep warm

Meanwhile, for the enchilada's
1 clam shell of earth bound farm spinach, or about um, 2 cups?
2 cups black beans
1 cup corn
1/2 white onion, chopped
2 garlic cloves finely minced
4 to 6 green onions, chopped
1 bunch of cilantro
2 cups finely shredded cheese of your choice
8 soft tortilla shells

In a large skillet, heat up a small amount of oil over medium heat.  Add chopped onion and minced garlic and cook until onion is translucent. Add the spinach and wilt slightly.  Add the beans and corn to warm them up.  Add the green onions and half the cilantro. Stir and cook until spinach is cooked down.  Turn heat off.  Preheat oven to 400.  Prepare your baking dish.  Spread some of the sauce on the bottom of the baking dish.  I used a plate, and then placed my tortilla on that to fill up.  Place the filling on top, pour a little of the sauce on top, sprinkle with some of the cheese and tightly roll up the tortilla, and place in the baking dish.  Repeat.  When the pan is full, pour the rest of the sauce over the enchilada's and sprinkle with cheese. Bake for about 25 minutes.  Pull out of the oven and let rest for 5 minutes.  Sprinkle with remaining cilantro and serve.

Apple Muffins

I have been reluctant to buy cook books over the years.  Not for any reason, really.  Lack of funds maybe.  Lack of space most likely.  I am now the proud owner of four brand new cook books.  One being "The Food You Crave"  I like this cook book.  One of the recipes I have recently tried is the Apple Pecan Muffins.  I have a problem with breakfast.  I usually don't eat it.  But the rest of my family.  Well, they do.  So what to feed them?  Oh, wait, you mean, I have to feed my children in the morning?  It's required I suppose.  And cold cereal has it's place, but we run out all the time.  ALL THE TIME. So muffins solves this problem in that they can be baked the night before and I love to bake, and they come in 12-24 portable sizes, great!

Apple Muffins

3/4 cup plus 2 TBSP firmly packed brown sugar
1/4 cup chopped pecans
1/2 tsp ground cinnamon
1 cup all purpose flour
1 cup whole grain pastry flour or whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1/4 cup canola oil
2 large eggs
1 cup natural unsweetened applesauce
1 tsp. vanilla
3/4 cup low fat buttermilk
1 golden delicious apple, cored, peeled and diced

Preheat oven to 400.  I used muffin liners in my cupcake tin, but you don't have to, just spray those babies with cooking spray.  In a medium sized bowl, combine flours and baking soda.  In a small bowl combine pecans (I used finely chopped almond slices because I did not have pecans) 2 tbsp of brown sugar and the cinnamon and stir to combine.  In a large bowl, combine the rest of the brown sugar with the canola oil.  Then add the eggs, applesauce and vanilla.  Alternate the flour and buttermilk until just combined.  Gently stir in the diced apples.  Pour in the prepared muffin tins, sprinkle the cinnamon/pecan mixture on top of each muffin and bake, for 20 minutes. Notes on this recipe: my children did not love this muffin. Also I am assuming that muffin tins are larger than cupcake tins? I didn't mind these muffins, but I had to freeze most of them.

this sad blog

I promise recipes are coming.

They are.

I lost my camera.

That is my current excuse.

So, my goal is to post a new recipe once a week.

Pinkie Promise.

Chocolate Banana Cupcakes with Peanut Butter Frosting

What do you do when you have over ripe bananas staring at you from across your counter?  The obvious choice would be, make banana bread.  But I've been there, done that.  I love the idea of searching for new recipes, and low and behold this one popped up on my radar while searching on my favorite pin board site, yes, Pinterest.  That place my friends, is amazing.  Not only can I organize my um obsession with food blogs, but I can keep track of all the yummy recipes I want to try.  My padre asked me once if I actually try the recipes I pin, and yes, yes, folks, I do.  Here is one I highly recommend.  I changed the recipe somewhat, and used almond milk instead of coconut milk.  I also left out the cinnamon. Switched the frosting as well.  I like chocolate frosting, but my kids love peanut butter frosting right now.  And who doesn't like a peanut butter, banana sandwiches with chocolate chips?  Never tried it?  you should.

Chocolate Banana Cupcakes the original recipe can be found here

1 cup almond milk (I'm pretty sure you can use milk too)
1 cup mashed banana, about 2 overripe bananas
2/3 cup canola oil
2 tsp. vanilla extract
2 cups sugar
2 cups all purpose flour
2/3 cup cocoa powder
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup semi sweet chocolate chips (opt)

preheat your oven to 350 and prepare your muffin tins with cupcake liners.  In a bowl, combine almond milk, banana, oil, sugar and vanilla extract.  Stir to combine.  In a large bowl, combine dry ingredients and whisk until combined.  Make a well in the center of your dry ingredients and pour the wet ingredients in.  Slowly stir, incorporating the wet with the dry and mix until just combined.  Place in your cupcake liners and bake for 18-20 minutes.  Let cool and then frost.

Peanut Butter Frosting

1 cup unsalted butter, softened
1/2 cup peanut butter
2 cups powder sugar
2 tsp. vanilla extract
2 tbsp. heavy cream or milk
Cream the butter in your mixer until light and fluffy.  Add the peanut butter and cream until combined.  Scrape down sides.  Add the powder sugar slowly, (unless you want to look like a snowman) and then increase speed, let the mixer run for about 2-3 minutes until the frosting is light and fluffy again.  Add the vanilla and whip cream, or milk.  Continue to mix for about 2 more minutes.  Place in a piping bag fitted with your desire tip and frost your cupcakes.  Sprinkle with chopped salted peanuts if desired.

The Cake Order

A good friend of mine asked me last weekend if I would make a cake for her parents in law's 50th wedding anniversary.  I jumped at the chance to make a cake.  And then received the news that he had dietary needs.  No dairy.  Okay, that was doable, I hoped.  The cake part, was easy.  And in the next post, I will sharing a very yummy, very moist, and delicious chocolate cake that is dairy free.  But the frosting.  That my friends is another story.  I love me my butter cream.  I could eat butter cream all day.  I thought maybe I could try Italian butter cream...yeah, i should have realized that it um, has butter in it?  So, the next step was finding something that would work.   So, plan B.  Seven Minute Frosting.  I made several batches of seven minute frosting in the past week.  each time the sugar was grainy and not smooth.  I don't know what i was doing wrong.  I have never had that problem before.  But too my complete frustration, grainy sugar kept appearing.  So..I added powdered sugar instead.  And SUCCESS.  Who knew?  Apparently, I did.  Things that I learned this week though:

1) I don't make two tier cakes, this was my first attempt.  I was stressed about this cake, the entire week.  Which equaled one night where I woke up at 2 AM thinking about this cake, and couldn't go back to sleep. Almost my entire week was consumed with thoughts about this cake. I don't make fancy cakes.  Read that.  I don't make fancy cakes.

2)  I really don't know what I'm doing..I have a lot of learning still to do.

3)  There is a reason I like making cupcakes. They are small, not very complicated and they forgive me with one bite if I mess up.

4).  Seven Minute Frosting is fluffy, pretty and white.  I love it.  It however doesn't like gravity.  But seriously, make a chocolate cake, like, four layers, layer that baby with seven minute frosting and slather it all over it honey.  Oh MY GOODNESS.

5) should have started at the bottom of the cake when decorating.  it would have made my headache  ease up a lot sooner. But here is the end result.  I needed more frosting.  But after making four rounds of the seven minute frosting, I was sort of done.  See, cupcake kind of gal here.

All in all, though, the cake turned out pretty.  i needed like five more rounds of practice I think before I would be completely happy with it.  I am sort of a perfectionist when it comes to my cake making..which when you think about it, is rather odd, considering I don't usually make cake.   and all previous attempts haven't been the greatest in the past...rewind to the Mario Cake, or the Fire Truck..or Sariah's Cat cake..see, so um.  Cupcakes, yes, cupcakes are my first love ladies.  Want to order some cupcakes?  I could use the cash......

Vegan Vanilla Cupcakes with Seven Minute Frosting

I was asked to make a celebration cake for a 50th wedding anniversary.  I am testing out recipes this week. My family should feel very blessed, and my waist line, well, maybe I'll see my toes again one day.  The thing about my very first cake order, (I'll pretend I am not nervous in the least) is that this couple has dietry needs. I have to make a dairy free cake.  GASP.  Is there such a thing as dairy free cake?  I am all about the butter, ladies.  Slather me up and call me Bessie.  I love me some butter.  So, I have to wonder, would a dairy free cake even work?  I have this week to test the cakes out.  My first attempt, well, the end product was alright, but a little too rustic for my needs.  So, second attempt and I might just never go back to my old stand by vanilla.  Double GASP.

I found this recipe somewhere on the web.  It was late, I think I just started typing in dairy free cakes and hit upon this website.  The cake just came out of the oven.  I would recommend trying this recipe.  If you are interested in cooking vegan, I think this would be a great addition to your recipe book, or if you are like me and just need an alternative to butter add this to your recipe book.  For those times when you have run out of butter and you are dying for a cupcake!  (trust me, we all have those days)

Vegan Vanilla Cupcakes

2 cups plus 2 Tbsp. All purpose Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 cup plus 2 Tbsp. sugar
1 1/2 cup Soy Milk (I used unsweetened Vanilla Almond milk)
1 Tbsp. Cider Vinegar (I used White Vinegar)
1/2 cup Canola Oil
1 Tbsp Vanilla Extract

Preheat oven to 350.  Prepare baking pans if using or prepare your cupcake tins. In a bowl, add flour, baking powder and soda, salt and sugar.  Whisk together really well until all ingredients are incorporated.  Add soy milk, vinegar, canola oil, and vanilla and whisk together until the batter is very smooth.  Place in prepared pans or cupcake liners and bake in the oven.  25-30 minutes for cake, or 15-20 minutes for cupcakes, or until the cake bounces bake when lightly touched.  Let cool slightly in the pan and then let cool all the way on a wire rack.  Frost and serve.

You are welcome.  (pictures will be forthcoming...it's late and I haven't made frosting yet. Sue me, it's Father's Day.)

Chocolate Chip Cookies

How many ways can you make a chocolate chip cookie?  I was surprised by how many recipes there are.  Thanks for my slight obsession with pinterest, I have tried a few.  This recipe is adapted from one I found on the blog, The Girl Who Ate Everything.  Which is a cute blog, and she has some amazing recipes on there.  I was drawn to this recipe because one, it used my new kitchen gadget, the food processor, and two, she used hard boiled eggs in the recipe instead of raw eggs.  And because my in laws love me, they gave me a 18 carton of boiled eggs.  All of the colored and all of the going bad in the fridge.  So, what better way to use them up then by making cookies?  I tried her recipe first, and I liked it.  The taste was a little off for me though.  I don't know if it was the hard boiled egg, or the vanilla.  But it just didn't seem exactly right.  I did however love the texture, it reminded me a little of a pastry.  Which, essentially, it is.  Because you start the recipe by making a basic dough like a pie crustt.  So, back to the good old drawing board I went.  I wanted to see if  could come up with something else that was similar but that I would like a little more.  It never hurts to try a new recipe.  And my kids weren't complaining.  It has been a while since I baked anything sweet.

For the hard boiled egg recipe, you can follow the link here

Chocolate Chip Cookies, adapted from the girl who ate everything.

2 3/4 cup all purpose flour
1/2 cup coconut oil, solid form
1/2 tsp. baking soda
1/2 tsp salt
3/4 cup sugar
1/2 cup brown sugar
2 large raw eggs
1 tsp. vanilla
2 cups semi sweet chocolate chips

In your food processor (if you have one) mix together the flour and coconut oil until the dough comes together and makes a slight crumbly mixture.  Add the baking soda and salt mix until just incorporated.  Add the eggs, sugars, and vanilla and mix until the dough comes together.  Place chocolate chips in and stir with a spoon until the chips are well mixed with dough.  Preheat oven to 350.  Spray or line baking sheets with parchment.  Scoop out dough into balls, and flatten slightly on pan.  Bake for 13-15 minutes.  Let rest 1 minute on pan and then let cool on a wire rack.  These cookies do not spread.

I liked the coconut oil addition, and found that the raw versus hard boiled egg did not alter the recipe much.  The only issue with this adaption, was the coconut oil doesn't like a hot kitchen.  But you couldn't taste the coconut at all, it was very slight.  I loved the texture of this cookie.  It reminded me of a pie crust, just thicker and with chocolate chips!

Black Bean Chocolate Cupcakes

I try really hard to be conscience of what I eat.  Sometimes I fail at this, (don't we all?) but for the most part I eat a healthy diet full of vegetables, some fruit, whole grains and little meat.  I also love to bake.  So, I bake.  And I don't feel too bad about it.  After all, I've compared my cupcake recipes with a Hostess cupcake, and seven ingredients versus, um, 38..well, baking a cupcake for my kid doesn't seem to be wrong.  My son wanted a Twinkies, of all things today at the store.  His grandpa loves them, he wanted one.  He was going to cry until he got one..but I told him that I would amke him cupcakes instead.  He wasn't thrilled, but once he tastes these, he might just forget about Twinkies.

This recipe was found at Chocolate and Carrots 

BB Chocolate Cupcakes (makes 12)

1 15 oz can black beans, drained and rinsed, or 1 1/2 cup
4 eggs
1 Tbsp vanilla extract
5 Tbsp coconut oil or unsalted butter, softened
3/4 cup sugar
5 Tbsp unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda

preheat oven to 350.  Line your muffin tin, and spray the paper lightly with cooking spray.  In a blender or food processor, blend together black beans, eggs, vanilla, and coconut oil or butter.  Blend until smooth.  Add the sugar, cocoa, baking powder, and baking soda.  Blend until well incorporated and smooth.  Fill your cupcakes.  Bake 25 minutes, let cool and frost.  I added a Cadbury egg to each cupcake before baking.  YUM>

I used my standard buttercream for the frosting.

Review:  I loved this recipe.  The cupcakes turned out great, and I didn't notice the black beans at all.  I'm wondering if there is a way to make this recipe completely dairy free...something I am willing to try.  I think you should try this, make it when your kids aren't home so they aren't grossed out by the beans.  :)

Chocolate Chip Cookie Dough Cupcakes

My husband loves chocolate chip cookie dough ice cream.  I love cupcakes.  It's a win-win combination in my opinion.  So, I know this cupcake idea has been around for a while, it isn't new.  I have made this combo before.  But I thought I would post it on my baking blog.

For the cupcake, use your favorite vanilla cake recipe, or a box mix, whatever you fancy.  I used my favorite recipe which is as follows:

1 cup (2 sticks) unsalted butter, room temp.

2 cups sugar

4 large eggs

2 3/4 cup all purpose flour

1 1/2 teaspoon baking powder

1/8 teaspoon salt

1 cup milk

2 teaspoons vanilla.

Preheat oven to 350. Line cupcake pan with paper cups. In a mixer, mix the butter alone for about 1 to 2 minutes, let it get light and airy. Add the sugar and this important, beat the sugar and butter together for 2-3 minutes. This will seriously help your cupcake out! (trial and error) Add the eggs one at a time, allowing the egg to mix for 30 seconds each time...again, this is an important step you don't want to miss! Add in the baking powder, and then gradually add in the flour and last, the milk. Seems a little weird..usually you alternate..but trust me, this recipe works! Add the vanilla, and mix until just blended...be careful not to over mix! (at this point, you could add chopped chocolate pieces in with this if you want a more intense chocolate flavor to your cookie dough palate.) Fill each cupcake paper with about 2 tablespoons of batter, or if you have a ice cream scoop, use that. I tend to under fill the liners, unless I have the large nut cup size Bake for 20 minutes or until the cake bounces back up if touched with your finger..let cool mean while....

Cookie Dough Filling:

4 tablespoon unsalted butter, room temp

6 tablespoons brown sugar

1 cup plus 2 tablespoon all purpose flour

7 ounces sweetened condensed milk

1/2 tsp vanilla

1/4 cup mini chocolate chips..and sense I didn't have those on hand, I just chopped the chips I had into smaller bits..

Cream together the sugar and butter. Add in the flour and then the condensed milk with the vanilla. Mix in the chocolate. You can let the dough chill if you want too...I did not and am glad I went with my gut on this one...I will explain later....

Brown Sugar Buttercream

2 sticks of unsalted butter

1/4 cup or so of brown sugar

mix these together until the sugar is dissolved in the butter and then add:

2 cups powdered sugar

2 tablespoons milk or whip cream

1 tsp vanilla

mix until smooth, add more milk or cream if needed.  You want the frosting to be spreadable.  

To assemble your cupcakes, Cut a hole in each cupcake using a paring knife, I have also used the back end of a frosting tip..cut the excess cake off the top of your piece of cake you just cut. Fill a piping bag with the cookie dough filling..see, if it was chilled, it would be harder to work with, and I am all for easy steps! Place the top part of the piece of cake you cut back on the cupcake, hiding your filling, and then pipe on the buttercream, sprinkle with chocolate chips...sit back with a glass of milk and bite into heaven!!! :) Oh yeah, repeat the first couple of steps until all the cupcakes are done!

Butterscotch cupcakes

I have seen this idea on a couple of the websits I visit on a frequent basis, okay, so maybe I visit some of these blogs more often than that..say every day.  I love food blogs, I am a little obsessed okay?  Anyway, people keep hinting that it is fall.  Now, if you live where I do, fall doesn't rear it's head until around Thanksgiving, or sometimes not till after Christmas, so I have a while to go before thinking about my favorite time of the year.  Having said that, I wanted to try out these cupcakes and today was the perfect day to do so.  It is cloudy today, and it looks like it might just rain sometime as well, so I can pretend that it is fall, and butterscotch reminds me of fall..and Harry Potter..so i thought, why not make these lovely's?  So, I did.  And you will be glad that I did!  I found this idea over at the Curvy Carrot, which is a great blog, you should check it out if you haven't already.  I didn't use her recipes provided, but made my own.  They were so good.  I am limited to one, and I savored every single bite!

Pictures will be posted as soon as I can load them in the near future!  Revamping the computer, and I am very slow at it...

Butterscotch Cupcakes.

1 cup unsalted butter, room temp.
1 cup packed brown sugar
1 cup sugar
4 eggs
1 1/2 tsp baking powder
1/8 tsp salt
1 cup milk
2 tsp butter extract
2 3/4 cup flour

In a mixer, whip the butter until light and fluffy, add the sugars slowly, and mix until fluffy.  Add the eggs one at a time.  Alternate between the flour/baking powder,salt with the milk/butter extract, ending with the flour.  Fill your cupcake liners and bake 350 for 20-24 minutes, or until the cake bounces bake up when lightly pressed by your finger.  Let them cool.

Butterscotch Frosting

1 cup butterscotch chips
1 cup heavy cream
1 tablespoon butter
1 tsp butter extract
2-3 cups powder sugar

In a pan, heat the heave cream until foam forms on the edges, pour heavy cream over the butterscotch chips.  let sit for 1 minute, stir with a wooden spoon until all the chips are melted and the frosting is smooth. Add the butter and extract.  Place in the freezer to cool for about five minutes or so.  Take out and with a mixer, slowly mix the powder sugar into the frosting and mix until the frosting in smooth and a little stiff.  Frost your cupcakes, and enjoy!  People have putting a butterscotch sauce on top..but after tasting these, I don't think I would add it.  This cupcake is very sweet!  And the added bonus?  Adding the brown sugar to the recipe made these cupcakes moist and delightful!

You should try this Chicken Salad

So whenever my family gets together for a big event, like a baby shower, baby blessing, baptism and wedding we all ask my Dad to make his chicken salad.  It is yummy and slightly addicting.  I love it.  Usually, this salad is served on buttery croissants, but I have lately sworn off refined sugary foods..(which never fear, does not mean I will not be making anything with sugar or flour..I just won't be eating them..lucky neighbors) Anyway, I have tried to stay away from meat, and have been doing pretty well with that, but every once in a while I want a nice juicy hamburger, or some chicken.  And since I have been training..um, for my first half marathon, I have been craving protein like crazy.  So, while I eat a mostly vegetarian diet, there are times when my body is telling me that I need something more.  Here comes Dad's chicken salad.  It is divine with or without the croissant and it tastes better the next day, and the next day.  Especially if you are the only one in your household who likes Mayo.  I don't know the exact recipe, so adapt the amounts for how many people you wish to feed this scrumptious salad to.  I also added the parsley, because I thought it would compliment the other flavors and I was right!

Paul's Chicken Salad (serves around four people)
3 frozen chicken breast
1 scallion, chopped
finely diced parsley
1/2 red bell pepper, small dices
slivered almonds
about 10-15 red seedless grapes, cut in half
2-4 tbsp mayo..just enough to bind the salad

Preheat oven to 350 and place the frozen chicken breast in a baking sheet, pour water into the pan, just to cover the bottom of the pan, season the chicken with Season Salt, salt and pepper and bake for 1-2 hours, or until the chicken is cooked through.  when the chicken is cooked, dice into bite size pieces and place in a large bowl.  Add the chopped vegetables and the mayo and stir until coated.  Taste. It might need more salt and pepper.  Place, covered, in the refrigerator for at least two hours, or overnight, and then enjoy!  (sorry no pictures, my camera's battery is dead and I need to charge it. Story of this blog, right?)

Roasted Tomato Sauce

It's summer time, and with it comes our garden.  We have tried almost every year we have lived in our home to have a garden.  This is the first year that everything out there seems to be thriving...and let's be honest, I am not use to having a garden I can actually harvest.  We have an over abundance of tomatoes.  They are called Lemon Boys.  They are sweet and almost resemble lemons in shape.  They are begging to be eaten, but I have no clue what to do with them.  So, I thought..UM, sauce is good and I can freeze whatever i don't use!  BRILLIANT! Oh, wait..sauce to me means opening up a jar of Rague, and pouring it over my pasta.  But I think this homemade sauce trumps the jar, just my personal opinion.

I found this recipe over at the Food Network site.  Good old Alton Brown saved my behindy again.

I used about twenty lemon boys, which fit into a standard baking sheet.  This made about a cup of sauce.  So, really, I could have picked my whole garden of tomatoes..

Preheat oven 325.  Line a baking sheet with parchment paper.  Slice your tomatoes in half..unless they are larger, and then slice them three ways.  Places slices on the baking sheet and drizzle with olive oil, sprinkle pepper and salt and bake in the oven for 1 hour.  Check the tomatoes, they shouldn't be done yet. :) Bake for another hour.  Take out of the oven and let cool slightly.  Place in a blender and blend until smooth.  Adjust the seasonings.  I found that the flavor of the tomatoes was enough and didn't add more.  YUM.  Have this over pasta, or use it on toasted bread and mozzarella and basil, enjoy the taste of sun-dried tomatoes without the price!

Granola..take 1

Homemade Granola..adapted from Phemomenon.
In a large bowl, stir together
3 cups old fashioned oats
1 cup raw almonds chopped
1 cup pecans ( I excluded these)
1/4 tsp salt
3 Tbsp light brown sugar
3 Tbsp wheat germ
1 Tbsp flax seeds
2 tsp cinnamon

In a microwave safe bowl combine
1/4 cup honey ( I used a little more, and I used the local honey we get at Dixie Nutrition)
3 Tbsp vegetable oil (I used extra virgin olive oil instead)
2 tsp vanilla
Microwave ingredients for about 1 to 2 minutes, until heated lightly.  Pour over the dry ingredients and stir to coat.  Place on a baking sheet and make sure the granola is spread evenly and in a single layer.  Bake in a preheated oven 300, for 15 minutes.  Take out and stir, bake for another 15 minutes  take out of the oven and let cool  The more you stir the cooling down granola, the more it will separate so if you want a chunkier granola, don't stir it so much! :)  When it is cool you can eat it, or store in a air tight container for about a week.  It won't last that long!

Because of You..

I love when a friend is willing to share a recipe.  I happened to notice that miss Mindy had a lovely idea on her blog about peanut butter cupcakes.  I had to try it.  I have been thinking about making peanut butter cupcakes for a while, I am not a huge fan of peanut butter, so I haven't been too excited about making them..until I saw Mindy's post.  Oh my goodness.  My daughter loved me today, because of these cupcakes.  Mindy put Reese's peanut butter cups in her cupcakes..BRILLIANT lady that she is. (you can find her recipe and the post that inspired me..right here!)

I found a chocolate cake recipe that sounded really promising, (you can find it here) Instead of sour cream I used plain Greek Yogurt.  A handy tip that would have been awesome to know about five years ago..make sure that all your ingredients are at room temperature.  This will help A LOT.  I didn't even know this until um, today?   Ha. So, make your choice of chocolate cake, and when you have filled your cupcake liners, plop a Reese's cup into that.  see, brilliant.   

The peanut butter frosting.  I don't really like cream cheese based frosting.  Mainly because I don't like the tang of the cheese, it's just a personal thing for me.  Plus, I am married to a man who doesn't like cream cheese, sour cream, salad dressing, mayo...so, I just used my buttercream recipe, but did some things different.

Peanut Butter Frosting:

2 cups butter

1 cup peanut butter (Not really sure about this, I just added what was left in the jar)

Powder sugar

Whip Cream

Notice, I didn't put the amounts of powder sugar or whip cream.  Mainly because I went by taste with the sugar, and I used the whip cream to make the frosting spreadable and smooth, so go by looks...(you really can tell a book by it's cover..or rather, a frosting by it's smoothness)  

Fudge Frosting..yep, folks, two frosting...why?  Why NOT?  So yummy, do divine..and it kept with the peanut butter cup theme. Plus, Mindy used peanut butter with chocolate..which dear old Wally did not have, so I had to improvise, right? 

Fudge Frosting: (found at the same sight that I found the chocolate cake..)

1 stick of butter, melted

4 tbsp cocoa powder

powder sugar

whip cream

whisk together the melted butter and cocoa until smooth.  Start adding the powder sugar and whip cream.  I just kept adding both until the frosting looked more like milk chocolate and less like dark.  

Look into my eyes and tell me you love these!   You will.  Unless you don't like Reese's, or chocolate..or in the case of my cute nephew, are deathly allergic.  :)

Sometimes, I suck at baking

I had this glorious idea for a cupcake. It was going to be beautiful, and delicious. It wasn't. I am usually my biggest fan, I have loved almost every cupcake I have made, until yesterday. These cupcakes had the promise of being something great. Not so much. The batter was actually one of the prettiest batters I have made. The color was a deep lavender, I was excited. First pan in the oven had the looks of light fluffy cakes..and they over flowed. My mistake, each batter acts differently in the oven, some fluff and dome, others raise and then spread..this one, well, it was going all over the place! So, I made sure not to overfill the cupcakes,they were alright. I was going to make a goat cheese frosting, instead of cream cheese..never been a huge cream cheese frosting fan. But the way these  cupcakes were going, they were not deserving of a new frosting. I mean, we all know the frosting is the best part, right? I made buttercream, and tried one. Eh. They weren't the best cupcake out there, the recipe could use some tweaking. The original recipe found at smitten kitchen, used frozen strawberries. I didn't have any, so I used blackberries. They are not very sweet, and the seeds ruined the light crumb of the cake. They were okay. Seriously, but they need some revamping.  Here is the recipe, I would try the strawberry one first. It was actually a fun batter to make, seriously, it had the promise of a truly great cupcake..I don't know if I'll revisit blackberry cupcakes..maybe when my very own bush has produced some, we'll see.  

Pink lady cake..or in my case, the purple oops

4 1/2 cup cake flour
3 cups sugar
1 1/2 tsp baking powder
3/4 tsp salt
3 sticks unsalted butter
1 1/2 cups puréed blackberries
8 egg whites
2/3 cup milk

Preheat oven 350. In a mixer with the paddle attachment, combine flour, sugar baking powder and salt. Add the butter and berries and mix. In a bowl, add the egg whites, milk and some vanilla (I added vanilla because the berries were really tart) whisk together and slowly add the milk mixture into the flour mixture, scraping down the sides as you go. Fill your cupcake liners. I would use less than you normally would. Bake in the oven for 20-24 minutes. Let Cool and frost. These actually would go well with cream cheese frosting..

Donuts..the homemade way...

My kids love getting treats at the store.  If we happen to be in our favorite grocery store, they always ask for a donut.  I oblige and usually (though not lately..trying to be good) I get a bar donut with creamy maple buttercream frosting on top.  My kids pick the chocolate glaze donut.  We love donuts.  I have been known to eat like five glazed donut at one sitting..(just once though and that was like ten years ago..really, I am telling the truth).  I wanted to see if I could make my own at home, and to see if homemade was better.  Need I worry?  no.  I made two versions.  One of which I didn't get pictures.  Batteries dead.  Anyway, one was a baked donut. (I ended up frying these) the other was fried.  I liked the idea of a baked donut, but I didn't like the texture.  A donut is suppose to be fluffy, and melt in your mouth..you don't want to chew a donut, right?  I love how Krispy Cremes just melt in your mouth.  So, if you want a healthier version, then head to this blog and check out her baked donuts. Let's be honest though, when I am eating a donut, I'm not thinking about it's health content, or what it will or won't do to my thighs.  Donuts are for indulging in. Glazed and Simple.

Homemade Donuts:

4 tsp active dry yeast

1 1/4 cup lukewarm milk

3 tbsp sugar

6 1/2 tbsp of unsalted butter melted

4 1/4 cups all purpose flour

3 eggs

oil for frying.  I used Olive oil, because that is what I had on hand.   I haven't been buying vegetable oil since reading this book (and ignore the fact that I am making something with sugar and refined flour in it)

Place yeast, sugar and milk in a mixing bowl and whisk until it is foamy.  Add the eggs and butter and mix until just incorporated.  Add 1 cup of flour and mix.  Switch to your dough hook, and add the rest of the flour one cup at a time.  Place the dough on a lightly floured surface and knead just a few times, maybe six to eight times.  Place your dough in a lightly oiled bowl, cover with a dish towel and place in warm spot and let rise, 45-60 minutes.  Roll out dough to about 1 1/2 inches thick, and cut your circles.  If you don't any fancy round cutters, just use your biggest cup and a pastry tip (these worked great for me!)  Place the shaped donuts on lightly greased baking sheets, cover with dish towels and let rise again for about 30 minutes, or until just risen.  Start heating up your oil.  Meanwhile, make this chocolate glaze if so desired:

Chocolate Glaze: (courtesy of Alton Brown)

1/2 cup unsalted butter

1/4 cup whole milk

1 tbsp corn syrup

2 tsp vanilla

4 ounces chocolate, chopped

2 cups sifted powder sugar

In a pot combine butter, milk, syrup and vanilla.  Heat until butter is melted.  Decrease the heat and add the chocolate and stir until melted and smooth.  Take off of heat, place in a bowl over warm water and whisk in powder sugar.  (the warm water will help to keep the glaze smooth and um, glazed.)

Fry your donuts in batches.  Let the donut cool slightly and then dip into the glaze, let the extra glaze run off and then place on a cooling wrack to let the glaze set.  Repeat.  You can also use a sugar glaze or cinnamon sugar.  These were so good.  When I was frying them I thought they were going to be more like scone, which isn't what I was going for..but surprise, once these puppies were cool enough to eat, they had the same texture as a store bought donut, just better!

Salted Caramel Popcorn

If you want a quick and easy treat to wow your family members, or guests, or neighbors..or even strangers, I would suggest this recipe.  My big sis makes a caramel popcorn that is more dry, almost like rub or crumbled caramel.  I like it, but I love gooey caramel corn.  LOVE IT.  (I love a lot of things..if you can't tell)  I asked my Pops how to make gooey, chewy corn so he gave me the recipe, and I make it a lot.  Maybe a little too often.  Try it.  It's sticky and worth the mess!

Caramel Popcorn (adapted from my Pops recipe)

1 cup unsalted butter

1 cup brown sugar

1 cup dark or light corn syrup

2 bags of microwave popcorn, popped and in a large bowl. (I use the Smart Pop butter) You can also use freshly popped corn, but I have to say, I like the texture of microwaveable popcorn better

In a medium sauce pan, place all the ingredients and cook on medium heat.  The butter, sugar and syrup will start coming together.  Stir it just a little to get the butter really in with the sugar.  Let the caramel cook, it will start to bubble.  I just start testing mine with the good old cold water trick.  (pour a little of your caramel in a small measuring spoon with some cool water, let the caramel sit for a minute to cool and then pick it up and squish between your fingers.  If it's still really runny then let the caramel cook a little longer.  You want it to be at a soft ball stage, so that when you rub it, the caramel can hold it's shape.   That's what you want!  You could cook it a little longer and let the caramel turn more into a hard ball stage, that would be super crunchy, but I am sure would be yummy)  Once the Caramel is at your desired stage, pour it over the popcorn waiting in the bowl.  Use a really long wooden spoon or metal spoon, to stir the caramel and popcorn together.  Make sure to get the bottom of the bowl, the caramel likes to sink.  Pour the popcorn onto a lightly greased baking sheet and spread the mess of corn around into a somewhat even layer.  Let the popcorn/caramel set for a couple of minutes before diving in.  Wait about, five to ten minutes.  And YUM!  Dig in.  (if you are using the sea salt, sprinkle the salt on top of the popcorn once you have it evened out in the pan)

Chocolate Chip Vanilla Cupcakes with Chocolate Chip Buttercream

simple and straightforward really.  Read my post on my new chocolate cupcakes to get the recipe for the cake part.  Just add some chocolate chips to it!  (can you tell that I'm tired and trying really hard to get this post up before I zone out?)  Anyway, my recommendation for these pretty babies, is to chop your chocolate chips.  The batter is pretty light, and I think the chips would sink.  And plus, this also ensures that every bite has some yummy melted chocolate in it.  You can't go wrong with that!  For the frosting, I just used my standard buttercream.  1 cup butter, 2 cups powder sugar..mix until light and fluffy, add some vanilla and milk to make it smooth and add more of the chopped chocolate.  My kids loved these, so did my honey..even though he claims to be sick and tired of cupcakes.  I only ate a half of one!  (trying to stay away from sugar..you know, living here in SU, got to be ready for swimming suits...)  :)

Roasted Parsnip and Red Potatoes with pasta

So, I know this has nothing whatsoever to do with sugar.  Are you shocked?  Wipe yourself off the floor and read this post!  As I have mentioned before, I love the blog, Meet Me in The Kitchen.  She inspires me to make better and tastier food for my family.  I have made her Roasted Butternut Squash with Turkey Bacon and penne pasta..(mouthful..oh so good) I loved this pasta dish.  My kids on the other hand, stared at me like I was crazy when I made the butternut squash.  So, I had to rethink this recipe to make it family approved and I am happy to report, that it was...with one minor exception of Mister L, who kept insisting that he didn't like it and who then proceeded to eat the entire serving I gave him.  Go figure.

Parsnips.  I was a little leery of this vegetable.  What was it exactly?  A very large white carrot?  A long and fat radish?  (Thank you Bountiful Baskets for making my life so adventurous.)  So, it's a vegetable, right?  Which means I can roast it, right?  Which is what I did.  So, here is the recipe, if you want the butternut squash though..just swap out the parsnips and potatoes with the you know, the squash.

Roasted Parsnip and Red Potatoes with Pasta.

2 medium sized Parsnips, diced
3 small to medium Red Potatoes, diced
4 cloves of garlic, either left whole or diced
Olive Oil, about 3 tbsp.
Salt and pepper and any other seasonings to tasted

Preheat oven to 400.  In a bowl, combine your diced vegetables and garlic and drizzle on the Olive Oil.  Season well, and toss to coat.  Place on a lightly sprayed baking sheet and roast in the oven for about 25-30 minutes, or until your vegetables are cooked though and lightly browned.

Meanwhile, prepare you pasta.  I used Penne, but any bite sized pasta would work here.  Dice and cook some bacon. I used four strips of bacon, but you can use more or less.  It's the "garnish" of this dish, so you don't want it overpowering the vegetables and sauce.

White Sauce:
1/4 cup all purpose flour
2 cups milk
1 cup cheese (I used cheddar this time)

In a sauce pan, pour your flour.  Using a whisk, slowly add the milk, whisking to prevent lumps.   Cook on medium heat, and continue to whisk until the sauce has thickened.  Removed from heat and add the cheese, stir until the cheese is melted.

Pour the pasta in a well greased casserole dish, and pour the cheese sauce over the pasta.  Gently toss the pasta and sauce together.  Sprinkle on the roasted vegetables and bacon.  Sprinkle on some cheese to make a nice crust, and bake in the oven for about 20-25 minutes, or until the sauce is bubbling and the cheese has melted.

I think this recipe is pretty adaptable.  I have to say, I loved the roasted potatoes with the pasta.  I wasn't a huge fan of the parsnip.  S made a good point and said the parsnip was a little sweet for this dish.  All in all though, this was a great dish to feed my family.  If you would like to see the original recipe, go here