tag:blogger.com,1999:blog-47536246667944345792024-03-12T20:02:44.456-04:00With a Cherry on TopIndulging in life's little goodies one recipe at a time...Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.comBlogger120125tag:blogger.com,1999:blog-4753624666794434579.post-5844447418500157832011-03-02T18:53:00.003-05:002011-03-02T19:03:44.768-05:00What's Baking Round-Up...Baked with ♥<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-D_b4FHWP_kY/TWlSvDS03qI/AAAAAAAAAZM/YbhKbahzJZI/s1600/What%2527s_Baking_Badge%255B1%255D%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-D_b4FHWP_kY/TWlSvDS03qI/AAAAAAAAAZM/YbhKbahzJZI/s1600/What%2527s_Baking_Badge%255B1%255D%255B1%255D.JPG" /></a></div><br />
As you may (or not) recall, this month, I was the host for our monthly What's Baking group. Because it's February, I opted to go with a "love" theme....as in, Baked with Love!<br />
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The theme, itself, was quite open for interpretation as long as the recipe was something that would hold up well in a Valentine's menu. To my pleasant surprise, many people went outside the realm of baking "themed" treats for the holiday and chose recipes that reminded them of their loved ones. I am so glad that there were so many different ideas brought to the table this month and am thrilled to show y'all the variation of directions that everyone went in with this particular challenge!<br />
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So, without further ado, here are the entries for this month (in no particular order)....<br />
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<div style="text-align: center;"><i><b><span style="font-size: large;">Stuffed Red Velvet Cupcakes with </span></b></i></div><div style="text-align: center;"><i><b><span style="font-size: large;">Cream Cheese Frosting</span></b></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-kMmA8ISgh2U/TWpJqJT6I-I/AAAAAAAAAZQ/bjcUuzNv7OI/s1600/DSC_0042%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://lh5.googleusercontent.com/-kMmA8ISgh2U/TWpJqJT6I-I/AAAAAAAAAZQ/bjcUuzNv7OI/s320/DSC_0042%255B1%255D.JPG" width="320" /></a></div><div style="text-align: center;"><i><b><span style="font-size: large;"><span style="font-size: small;">Source: <a href="http://ouritaliankitchen.blogspot.com/2011/02/stuffed-red-velvet-cupcakes-with-cream.html">Our Italian Kitchen</a></span></span></b></i><br />
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<i><b><span style="font-size: large;"> Vanilla Cupcakes</span></b></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-k3WgFiPPbKM/TWpKNBLW9DI/AAAAAAAAAZU/gsnAJvfHomk/s1600/IMG_0281%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-k3WgFiPPbKM/TWpKNBLW9DI/AAAAAAAAAZU/gsnAJvfHomk/s1600/IMG_0281%255B1%255D.jpg" /></a></div><div style="text-align: center;"><i><b><span style="font-size: large;"> <span style="font-size: small;">Source: <a href="http://southerncharmtreats.blogspot.com/2011/02/whats-baking-vanilla-cupcakes.html">Southern Charm Treats</a></span></span></b></i></div><div style="text-align: center;"><i><b><span style="font-size: large;"><span style="font-size: small;"><br />
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</div><div style="text-align: center;"><i><b><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">Red Velvet Cupcakes</span></span></span></b></i></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-bvTUx3cjh5A/TWpLVgbCsLI/AAAAAAAAAZY/GySfWZqjetY/s1600/RED_VELVET_DECORATED%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-bvTUx3cjh5A/TWpLVgbCsLI/AAAAAAAAAZY/GySfWZqjetY/s1600/RED_VELVET_DECORATED%255B1%255D.jpg" /></a></div><div style="text-align: center;"><i><b>Source: <a href="http://hezzi-dsbooksandcooks.blogspot.com/2011/02/red-velvet-cupcakes-happy-valentines.html">Hezzi-D's Books and Cooks</a></b></i></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><i><b><span style="font-size: large;">Triple Chocolate Espresso Brownies</span></b></i></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-8IvS_HMAPNo/TWpMB0h97eI/AAAAAAAAAZc/mA_noLFQw0U/s1600/espresso-brownies%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://lh3.googleusercontent.com/-8IvS_HMAPNo/TWpMB0h97eI/AAAAAAAAAZc/mA_noLFQw0U/s320/espresso-brownies%255B1%255D.jpg" width="320" /></a></div><i><b>Source: <a href="http://blissfullydelicious.wordpress.com/2011/02/23/triple-chocolate-espresso-brownies/">Blissfully Delicious</a></b></i><br />
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<i><b><span style="font-size: large;">Coconut Drop Cookies</span></b></i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-UGR-IWpvo9U/TWpMeWGW8wI/AAAAAAAAAZg/NIf36MBGY6k/s1600/memeres-cookies4%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://lh6.googleusercontent.com/-UGR-IWpvo9U/TWpMeWGW8wI/AAAAAAAAAZg/NIf36MBGY6k/s320/memeres-cookies4%255B1%255D.jpg" width="320" /></a></div><span style="font-size: small;"><i><b>Source: <a href="http://jbeancuisine.com/2011/02/25/first-post-whats-baking/">JBean Cuisine</a></b></i></span><br />
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<span style="font-size: large;"><i><b>Red Velvet Cheesecake Bites</b></i></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-RU968oKWVjQ/TWpNSNFdE4I/AAAAAAAAAZk/NfenTJF7GVA/s1600/Redvelvet1-1024x685%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://lh4.googleusercontent.com/-RU968oKWVjQ/TWpNSNFdE4I/AAAAAAAAAZk/NfenTJF7GVA/s320/Redvelvet1-1024x685%255B1%255D.jpg" width="320" /></a></div><span style="font-size: small;"><i><b> Source: <a href="http://ourshareoftheharvest.com/2011/02/21/dessert-buffet-red-velvet-cheesecake-bites/">Our Share of the Harvest </a> </b></i></span><br />
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<span style="font-size: large;"><i><b>Alice's Chocolate Chip Cookies</b></i></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-KHC5OPtEXJU/TWpN_waozSI/AAAAAAAAAZo/hVQgxVkEnxI/s1600/Picture_011%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-KHC5OPtEXJU/TWpN_waozSI/AAAAAAAAAZo/hVQgxVkEnxI/s1600/Picture_011%255B1%255D.jpg" /></a></div><span style="font-size: small;"><i><b> Source: <a href="http://theboysmademedoit.blogspot.com/2011/02/whats-baking-february.html">The Boys Made Me Do It </a></b></i></span><br />
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<span style="font-size: large;"><i><b>Flourless Chocolate Hazelnut Cookies</b></i></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-gCmeMO_xqmE/TWpOy-omRyI/AAAAAAAAAZs/TWmyHrIo7VM/s1600/102_0319%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh4.googleusercontent.com/-gCmeMO_xqmE/TWpOy-omRyI/AAAAAAAAAZs/TWmyHrIo7VM/s320/102_0319%255B1%255D.jpg" width="320" /></a></div><i><b>Source: <a href="http://wamozart12cooks.blogspot.com/2011/02/whats-baking-february-baked-with-love.html">Pursuing Domestic Goddess-ness</a></b></i><br />
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<span style="font-size: large;"><i><b>Vanilla/German Chocolate Cake Cupcakes</b></i></span><br />
<span style="font-size: large;"><i><b>with Oreo Bottoms</b></i></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-D2bpUplgm-k/TWpPa26xfkI/AAAAAAAAAZw/uP-GQXIkdI8/s1600/IMG_5462%255B2%255D%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-D2bpUplgm-k/TWpPa26xfkI/AAAAAAAAAZw/uP-GQXIkdI8/s1600/IMG_5462%255B2%255D%255B1%255D.jpg" /></a></div><i><b>Source: <a href="http://sandrafoodblog.blogspot.com/2011/02/vanillagerman-chocolate-cake-cupcakes.html">She Cooks and Bakes!</a></b></i><br />
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<span style="font-size: large;"><i><b>Mint Oreo Fudge</b></i></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-yU4lG0hpwRA/TWpP1WjPIAI/AAAAAAAAAZ0/7mHM4YMMKW0/s1600/IMG_1515%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-yU4lG0hpwRA/TWpP1WjPIAI/AAAAAAAAAZ0/7mHM4YMMKW0/s1600/IMG_1515%255B1%255D.JPG" /></a></div><i><b>Source: <a href="http://iwasborntocook.blogspot.com/2011/02/national-chocolate-mint-day-whats.html">I was Born To Cook</a></b></i><br />
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<span style="font-size: large;"><i><b>Mixed Berry Cobbler with Cornmeal Crust</b></i></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-N_dOXxjXcBk/TWpQR2uJu2I/AAAAAAAAAZ4/f42mCD-s3Bg/s1600/100_1836%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-N_dOXxjXcBk/TWpQR2uJu2I/AAAAAAAAAZ4/f42mCD-s3Bg/s1600/100_1836%255B1%255D.JPG" /></a></div><i><b>Source: <a href="http://arkitchenadventures.blogspot.com/2011/02/whats-baking-mixed-berry-cobbler-with.html">Adventures In My Kitchen</a></b></i><br />
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<div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: large;"><b><i>Strawberry Cupcakes</i></b></span><br />
<span style="font-size: large;"><b><i></i></b></span></div><span style="font-size: large;"><b><i><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-_kWR8zR_Kcs/TWqmkL7fVLI/AAAAAAAAAZ8/kl2aXluGQCg/s1600/straw_berry_cupcakes%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" l6="true" src="https://lh6.googleusercontent.com/-_kWR8zR_Kcs/TWqmkL7fVLI/AAAAAAAAAZ8/kl2aXluGQCg/s1600/straw_berry_cupcakes%255B1%255D.JPG" /></a></div><div style="text-align: center;"><span style="font-size: small;">Source: <a href="http://tinytyrantskitchen.blogspot.com/2011/02/baked-with-love.html">The Tiny Tyrant's Kitchen</a></span></div><div style="text-align: center;"><br />
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Cinnamon Rolls</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-G1ln3_DpXBM/TWqnTLniIFI/AAAAAAAAAaA/OAokNu1m2jw/s1600/5482425117_e56c3230af%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://lh5.googleusercontent.com/-G1ln3_DpXBM/TWqnTLniIFI/AAAAAAAAAaA/OAokNu1m2jw/s320/5482425117_e56c3230af%255B1%255D.jpg" width="320" /></a></div> <span style="font-size: small;">Source: <a href="http://www.themesspot.com/2011/02/cinnamon-rolls.html">The Mess Pot</a></span><br />
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<span style="font-size: small;"><span style="font-size: large;">Brownie Pudding</span> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-NmQ1MqlLaC8/TWwQ2QtDRJI/AAAAAAAAAaE/pOHACP-TWIM/s1600/5392091326_c91f6fabc1%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh5.googleusercontent.com/-NmQ1MqlLaC8/TWwQ2QtDRJI/AAAAAAAAAaE/pOHACP-TWIM/s320/5392091326_c91f6fabc1%255B1%255D.jpg" width="269" /></a></div><span style="font-size: small;"> Source: <a href="http://www.closetobliss.com/?p=1093">Cloud 8 1/2</a></span><br />
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<span style="font-size: small;"><span style="font-size: large;">Triple Layer Oreo Cake</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-tFwRgt8z0gE/TWwQ2hE_53I/AAAAAAAAAaI/DUb2yGuv0gQ/s1600/DSC_0216a%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://lh6.googleusercontent.com/-tFwRgt8z0gE/TWwQ2hE_53I/AAAAAAAAAaI/DUb2yGuv0gQ/s320/DSC_0216a%255B1%255D.jpg" width="320" /></a></div><span style="font-size: small;">Source: <a href="http://www.beantownbaker.com/2011/02/triple-layer-oreo-cake.html#">Beantown Baker</a></span><br />
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<span style="font-size: small;"><span style="font-size: large;"> Chocolate Dipped Strawberry Cakeballs</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-dHlxsp0Ue2I/TWwgEu92ugI/AAAAAAAAAaM/cHWAX2iNDRY/s1600/chocolate-dipped.strawberry.cake_.balls_%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://lh5.googleusercontent.com/-dHlxsp0Ue2I/TWwgEu92ugI/AAAAAAAAAaM/cHWAX2iNDRY/s320/chocolate-dipped.strawberry.cake_.balls_%255B1%255D.jpg" width="320" /></a></div><span style="font-size: small;"> Source: <a href="http://www.thejeyofcooking.com/wb-challenge-5-chocolate-dipped-strawberry-cake-balls/">The Jey of Cooking</a></span></div><div style="text-align: center;"><br />
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Chocolate Strawberry Tartlets<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-ZUDBn9PfvVY/TW2ceELpRhI/AAAAAAAAAaQ/sa5Q8HPdmd8/s1600/IMG_1111%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-ZUDBn9PfvVY/TW2ceELpRhI/AAAAAAAAAaQ/sa5Q8HPdmd8/s1600/IMG_1111%255B1%255D.JPG" /></a></div><span style="font-size: small;">Source: Brownies and Blondies</span><br />
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Molten Lava Cakes<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-_0pwuM91odk/TW2fOgN5D7I/AAAAAAAAAaU/6FmkoF4vlp0/s1600/Molten+Lava+Cakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh5.googleusercontent.com/-_0pwuM91odk/TW2fOgN5D7I/AAAAAAAAAaU/6FmkoF4vlp0/s320/Molten+Lava+Cakes.jpg" width="320" /></a></div><span style="font-size: small;">Source:</span> <a href="http://topwithcherries.blogspot.com/2011/03/whats-bakingbaked-with-love.html"><span style="font-size: small;">With a Cherry on Top</span></a><br />
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<b><i><span style="font-size: large;"><b><i>Snickerdoodles</i></b></span></i></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-PMSCUq1EaHU/TW7agFH_JnI/AAAAAAAAAag/yIr7mvKbUNY/s1600/IMG_0658-402x537%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh6.googleusercontent.com/-PMSCUq1EaHU/TW7agFH_JnI/AAAAAAAAAag/yIr7mvKbUNY/s320/IMG_0658-402x537%255B1%255D.jpg" width="239" /></a></div><span style="font-size: small;"> Source: <a href="http://www.carriessweetlife.com/2011/02/12/snickerdoodles/">Carrie's Sweet Life</a></span><br />
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</div></i></b><div style="text-align: left;"><span style="font-size: small;">Be sure to stick around and see next month's challenge....Amanda, from Our Italian Kitchen, is the host for March! The theme she has chosen is Bake From Your Nationality/Heritage, in honor of St. Patrick's Day! I wonder what everyone will make?!</span></div></span>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com2tag:blogger.com,1999:blog-4753624666794434579.post-68022203457361303282011-03-02T18:50:00.000-05:002011-03-02T18:50:34.957-05:00What's Baking....Baked with Love<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-06_hDbKGy6w/TW7Uc72worI/AAAAAAAAAaY/-W49uftmW_o/s1600/Molten+Lava+Cakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh6.googleusercontent.com/-06_hDbKGy6w/TW7Uc72worI/AAAAAAAAAaY/-W49uftmW_o/s320/Molten+Lava+Cakes.jpg" width="320" /></a></div><br />
So for this month’s What’s Baking challenge, I was the hostess with the mostess and because it was February, the month of love, I chose a theme based around just that….LOVE! <br />
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</div><div class="MsoNormal">We all did something “Baked with Love” and I was hoping that it would be interpreted in a few different ways – not only did I feel it would be great to center it around Valentine’s Day, but to also choose recipes that, perhaps, meant something to someone or was a reminder of someone special in their life!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I chose to go the first route and made something very appropriate for V-Day…something I love seeing on a Valentine’s menu and something, actually, that I’ve never made before: Lava Cakes!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Chris and I both love the chocolatey goodness that these cakes hold…the ooey-gooey center is what makes them so darn special! To my pleasant surprise, they were really easy (probably one of the easiest desserts I’ve ever tackled). But being a newbie, something went wrong (maybe I didn’t cool them long enough), but they deflated once I removed them from the ramekins….hence, deflated looking cake in the picture!</div><div class="MsoNormal">But don’t let that stop you….the deflation these babies went under had absolutely no effect on the taste! They were deee-licious!</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-_JcSOXhJLWI/TW7VicPdy8I/AAAAAAAAAac/mNJZXYtDN14/s1600/Molten+Lava+Cakes+II.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh5.googleusercontent.com/-_JcSOXhJLWI/TW7VicPdy8I/AAAAAAAAAac/mNJZXYtDN14/s320/Molten+Lava+Cakes+II.jpg" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i><b><span style="font-size: large;">Molten Lava Cakes</span></b></i></div><div class="MsoNormal"></div><div class="MsoNormal"><i><b>Ingredients</b></i></div><div class="MsoNormal">1/2 cup Unsalted Butter</div><div class="MsoNormal">Cocoa Powder </div><div class="MsoNormal">4 oz. Semi-Sweet Chocolate</div><div class="MsoNormal">2 Eggs</div><div class="MsoNormal">1/4 cup Sugar</div><div class="MsoNormal">Pinch of Salt</div><div class="MsoNormal">2 Tsp. Flour</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Directions</div><div class="MsoNormal">Preheat oven to 425 degrees. Butter the inside of two ramekins and dust the insides with cocoa powder (to prevent the cakes from sticking).</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a double-boiler or bowl sitting atop a pan of simmering water, melt the butter and chocolate over medium heat, stirring frequently; let cool.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a large bowl, beat together the eggs, sugar and salt until the sugar dissolves (about 1 minute). With the mixer on low, slowly add in the chocolate mixture until incorporated into the egg mixture. Add in the flour and mix to combine.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Carefully divide the batter between the two ramekins and place on a baking sheet. Bake for 8 minutes and remove. Let cool slightly and gently slide a butter knife around the inside of the ramekin to remove the cake. Serve with whipped cream, a dusting of powdered sugar or fresh fruit!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i><b>Yield:</b> 2 Servings</i></div><div class="MsoNormal"><i><b>Source: </b>Adapted from <a href="http://www.madeinmelskitchen.com/2010/03/molten-lava-cakes/">Made in Melissa's Kitchen</a>, originally from <a href="http://allrecipes.com/Recipe/Molten-Chocolate-Cakes-With-Sugar-Coated-Raspberries/Detail.aspx">Allrecipes</a></i></div><div class="MsoNormal"></div>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com0tag:blogger.com,1999:blog-4753624666794434579.post-19667229389784780752011-02-21T08:39:00.000-05:002011-02-21T08:39:39.430-05:00Menu Madness - Week of 2.20.11<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kJ9SwZ-_6Bg/TWJrBxqN13I/AAAAAAAAAZI/tWs0yLl1mKA/s1600/Menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-kJ9SwZ-_6Bg/TWJrBxqN13I/AAAAAAAAAZI/tWs0yLl1mKA/s400/Menu.jpg" width="300" /></a></div><br />
So last week's menu was really good! Unfortunately, I didn't have great lighting to get decent shots to post, so there won't be any posts from much of last week. I will say that the Mustard-Roasted Fish (from Ina) was really good and the Maple-Roasted Butternut Squash (also from Ina) was phenomenal! Holy cow, I cannot believe I've never made it before, but it was SO GOOD! <br />
<br />
Because we both loved it, it will definitely be finding it's way on the menu again (probably sometime soon) so I'll do my best to get some good pictures and post the recipes. But you can also find the recipes in Ina's <a href="http://www.amazon.com/Barefoot-Contessa-Back-Basics-Ingredients/dp/1400054354">Barefoot Contessa: Back to Basics</a> cookbook. If you don't have this one, it's definitely worth keeping in your repertoire...it's a good one!<br />
<br />
Last week was the first time Chris has tried couscous so that will definitely be making it's way into our menus more and more; it's a nice, healthy alternative to pasta and rice! And this week, will be all new recipes so stay tuned! <br />
<br />
Have a great week!Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com0tag:blogger.com,1999:blog-4753624666794434579.post-79356956274868001702011-02-16T14:50:00.000-05:002011-02-16T14:50:05.895-05:00Valentine's Cake Batter Candy Bark<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hwI_sKvUnpU/TVryegDh6NI/AAAAAAAAAZE/H74AHwaUiuc/s1600/V-Day+Candy+Bark.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-hwI_sKvUnpU/TVryegDh6NI/AAAAAAAAAZE/H74AHwaUiuc/s320/V-Day+Candy+Bark.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
Whew, that's a mouthful if I don't say so myself! Valentine's Cake Batter Candy Bark....say that 5 times fast!<br />
<br />
Well, I'll tell you the story behind this bark. For a while now (pretty much since she posted it), I've had my eye on Stephanie's (<a href="http://stephaniecooks.blogspot.com/">Stephanie Cooks</a>) Cake Batter Bark. Seriously, it looks sooooo good and who doesn't love cake batter?! It's, like, one of my favorite things and definitely one of my favorite ice cream flavors!<br />
<br />
So I thought that this would be such a great treat to make for Chris to take into work to share with his co-workers. I had planned on this and <a href="http://topwithcherries.blogspot.com/2011/02/red-velvet-cupcakes.html">Red Velvet Cupcakes</a>. That was, of course, until Bridget (<a href="http://bakeat350.blogspot.com/">Bake at 350</a>) had to go and make her version of bark, which was appropriate for the occasion what with the cute little sprinkles and conversation hearts she tossed on it!<br />
<br />
And then I was torn....do I make the yummy cake batter flavored version, which I know will be good because, hello, it's cake batter! Or do I make the version that has crunchy rice krispies mixed into the batter making it a pseudo "Crunch Bark?" Get it?! Crunch Bark = Crunch Bar....I kill myself!<br />
<br />
Anywho, the light bulb finally went off and what better way to win this argument in my head than to combine the two recipes...it was, literally, the best of both worlds.<br />
<br />
I have to say it was pretty darn good, but I was rather disappointed in the lack of cake batter flavor. I guess I was expecting it to stand out more but I guess I'll have to put more in next time. All in all, it was good and definitely worth making again. But be warned....this stuff will definitely suffice a killer sweet tooth! It is very sweet and probably something you shouldn't give to already hyper children...just saying.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9LWnf0yAMo0/TVrxyMWjhPI/AAAAAAAAAZA/y4UKlr12njk/s1600/V-Day+Candy+Bark+II.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-9LWnf0yAMo0/TVrxyMWjhPI/AAAAAAAAAZA/y4UKlr12njk/s320/V-Day+Candy+Bark+II.jpg" width="320" /></a></div><br />
<span style="font-size: large;"><i><b>Valentine's Cake Batter Candy Bark</b></i></span><br />
<i><b><br />
</b></i><br />
<i><b>Ingredients</b></i><br />
2 - 12oz. bags of White Chocolate Baking Chips<br />
2 - 12oz. bags of Semi-Sweet Chocolate Chips<br />
6 Tsp. Yellow Cake Mix <br />
2 cups Rice Krispies<br />
Conversation Hearts<br />
Sprinkles <br />
<br />
<i><b>Directions</b></i><br />
Using a double boiler or sauce pan with heat-safe bowl on top, heat water over med heat until it comes to a simmer. Add the white chocolate in the bowl and stir, continuously, until melted. Stir in the cake mix and then gradually add in the rice krispies; mix until the each rice krispie is coated in chocolate. Carefully spread the mixture out onto a large piece of parchment paper and let cool.<br />
<br />
Meanwhile, melt the chocolate chips utilizing the same method above (minus the cake mix and rice krispies) and carefully spread the mixture over the cooled white chocolate mixture.<br />
<br />
Sprinkle on the sprinkles and conversation hearts and let cool completely.<br />
<br />
Once it's cooled, break the bark into pieces and enjoy!<br />
<br />
**I've increased the amount of yellow cake mix above (I originally used 3 Tsp, but I think doubling it may do the trick). Also note, that this is very versatile and any type of candy/sprinkles can be used!<br />
<br />
<i><b>Source:</b> Adapted from <a href="http://bakeat350.blogspot.com/2011/02/valentine-conversation-heart-chocolate.html">Bake at 350</a> and also adapted from <a href="http://stephaniecooks.blogspot.com/2010/12/cake-batter-bark.html">Stephanie Cooks</a></i>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com0tag:blogger.com,1999:blog-4753624666794434579.post-26593387615820874632011-02-14T09:00:00.001-05:002011-02-15T16:53:46.365-05:00Red Velvet Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qvDCFft81P8/TVkr3r3p5mI/AAAAAAAAAY0/ydT70YM_o1k/s1600/Happy+V-Day11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="http://2.bp.blogspot.com/-qvDCFft81P8/TVkr3r3p5mI/AAAAAAAAAY0/ydT70YM_o1k/s400/Happy+V-Day11.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div>Happy Valentine's Day! Today is one of the most love-filled days with weddings, romance, flowers, candy and let's not forget yummy desserts!<br />
<br />
Red Velvet is a classic go-to idea for this special occasion as it's festive color lends itself well to the vibrant shades of red and pink! I know it probably seems like a cop-out to go with red velvet on this day, but I have to say I do love the flavor combination of the cocoa-esque cake combined with the rich, cream cheese frosting! It was clearly a no-brainer for me as I've been craving them for a while now!<br />
<br />
So one blog, in particular, I really enjoy following...she's a friend on an online cooking/baking community that I belong to and one of the reasons I love her blog so much is that she does these incredible comparisons! Every once in a while, Bridget, from <a href="http://www.crumblycookie.net/">The Way the Cookie Crumbles</a>, goes on a whim and compares some of the top-rated recipes for a particular item. I think her sugar cookie comparison is, by far, my favorite! But when it came to making red velvet cupcakes this time around, I wanted to do something different than my normal go-to <a href="http://topwithcherries.blogspot.com/2010/03/green-velvet-shamrock-whoopie-pies.html">family recipe</a> (passed down by my Great Aunt Linda). But there are so many out there and it was hard to choose, which drew me to Bridget's blog as I was 99% positive that she would have a red velvet comparison!<br />
<br />
Sure enough, she did! She actually took the time to compare 5 different recipes. Seriously, if y'all have never seen her comparisons, you need to venture over there and check them out. They really are fantastic and she is so thorough that even if you don't want to go with her top pick, you have enough information on the other recipes to decide which one would be best for you.<br />
<br />
Anywho, she compared 5 recipes (all very popular among our foodie community) and chose Kelsey's version of Saveur's Red Velvet Cake (Kelsey is another friend of ours, from <a href="http://kelseysappleaday.blogspot.com/">Apple a Day</a>) as her favorite recipe. So I decided to give it a shot....<br />
<br />
This recipe was good, but if I may be honest, I will say that I much prefer my Aunt's recipe! The texture of Kelsey's was really nice; they were moist and really baked up well. But there was something missing with the flavor and I'm not sure what it was. I followed the recipe to a "tee" but I think that the flavors of my Aunt's recipe are a little more predominant, which is why I love them! For me, I like that cocoa flavor to come through a little more (and for some people, they'd rather not). I know it's a personal preference just like some people hate red velvet!<br />
<br />
I think I would make this recipe again; however I would tweak it a bit more to let that flavor shine! All in all, it's definitely a keeper just not my favorite (sometimes you just can't beat a good ol' family recipe)!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-6WIBJFN0z0A/TVkr5Z7RGvI/AAAAAAAAAY4/se52O2RFoSY/s1600/Red+Velvet+II.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="http://4.bp.blogspot.com/-6WIBJFN0z0A/TVkr5Z7RGvI/AAAAAAAAAY4/se52O2RFoSY/s400/Red+Velvet+II.jpg" width="400" /></a></div><br />
<span style="font-size: large;"><i><b>Red Velvet Cake</b></i></span><br />
<i><b><br />
</b></i><br />
<i><b>Ingredients - Cake</b></i><br />
2½ cups Flour<br />
1½ cups Sugar<br />
1 Tsp. Baking Soda<br />
1 Tbsp. Cocoa Powder<br />
1 Tsp. Salt<br />
2 Eggs<br />
1½ cups Vegetable Oil<br />
1 cup Buttermilk<br />
2 Tbsp. Red food coloring<br />
1 Tsp. Vanilla Extract<br />
1 Tsp. White Distilled Vinegar<i><b></b></i><br />
<br />
<i><b>Ingredients - Frosting</b></i><br />
1 - 12oz. pkg. Cream Cheese, softened<br />
1 1/2 cups Unsalted Butter, at room temperature<br />
1½ Tsp. Vanilla Extract<br />
3 cups Powdered Sugar<br />
<br />
<i><b>Directions</b></i><br />
<br />
Preheat oven to 350 degrees.<br />
<br />
Sift together the flour, sugar, baking soda, cocoa, and salt into a medium bowl.<br />
<br />
In a large bowl, beat the eggs, oil, buttermilk, food coloring, vanilla, and vinegar until well combined. Add in half of the dry ingredients and beat until smooth; add in the remaining dry ingredients and continue beating until the mixture is smooth (about 2 minutes).<br />
<br />
Divide the batter evenly between 3 8-inch round cake pans, greased and floured. Bake, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean (about 25-30 minutes).<br />
<br />
Let the cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.<br />
<br />
**For cupcakes, divide the batter into cupcake liners inserted into a cupcake tin. Bake until a toothpick inserted int he center comes out clean (about 18-22 minutes).<br />
<br />
To make the frosting, beat together the cream cheese, butter and vanilla together in a large bowl until combined well. Gradually add in the powdered sugar and continue beating until the mixture becomes light and fluffy (about 5 minutes).<br />
<br />
Put 1 cake layer on a cake plate, level off with a serrated knife, and spread one-quarter of the frosting on top. Set another layer on top, level, and repeat frosting. Set remaining layer on top, level, and frost top and sides with a thin crumb coat layer; repeat with a second layer of frosting and decorate as desired.<br />
<br />
Chill for 2 hours to set frosting.<br />
<br />
**For cupcakes, divide the frosting recipe by 1/4 as you won't need that much!<br />
<br />
<i><b>Yield:</b> 1 8-inch, 3-layer cake or 20 cupcakes</i><br />
<i><b>Source:</b> Adapted from <a href="http://www.crumblycookie.net/2009/02/12/red-velvet-cake-comparison/">The Way the Cookie Crumbles</a>, from <a href="http://kelseysappleaday.blogspot.com/2008/12/red-velvet-cake-with-cream-cheese.html">Apple a Day</a> (originally from Cake Man </i><br />
<i> Raven)</i>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com0tag:blogger.com,1999:blog-4753624666794434579.post-18646892178288706832011-02-13T10:04:00.000-05:002011-02-13T10:04:15.236-05:00Menu Madness - Week of 2.14.11<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9DmY-iKKZ90/TVfxxx8u5yI/AAAAAAAAAYw/Z4czp1VOcyM/s1600/Menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-9DmY-iKKZ90/TVfxxx8u5yI/AAAAAAAAAYw/Z4czp1VOcyM/s400/Menu.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9DmY-iKKZ90/TVfxxx8u5yI/AAAAAAAAAYw/Z4czp1VOcyM/s1600/Menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: left;"> Here it is...the menu for the week! Yes, the Mustard-Roasted Tilapia is still on there and no, I have not made it yet! That's what happens when things come up during the week, but that's also the beauty of planning a weekly menu: you can just push it out to the next week and not worry about it! It will get made this week and I'm really excited to try it as both it and the Maple-Roasted Squash recipe come from Ina Garten, who never disappoints in the kitchen!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Other than that, it's a pretty easy week of cooking! I'm trying to utilize some of the same ingredients and leftovers for a couple of meals, which will not only save on time, but on money as well!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Tomorrow is Valentine's Day and I'll be in the kitchen today whipping up some goodies: Red Velvet Cupcakes, Valentine's Candy Bark (with a twist) and Homemade Granola with dark cherries, almonds and dark chocolate...YUM!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Have a great week everyone!</div>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com3tag:blogger.com,1999:blog-4753624666794434579.post-86083797800755445592011-02-09T07:54:00.000-05:002011-02-09T07:54:43.835-05:00Queso Dip<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nzBYyXlyOOo/TVKCexYswLI/AAAAAAAAAYo/Lve-UkE7Vu4/s1600/Queso+Dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_nzBYyXlyOOo/TVKCexYswLI/AAAAAAAAAYo/Lve-UkE7Vu4/s320/Queso+Dip.jpg" width="320" /></a></div><br />
I think it's pretty safe to assume that I do a majority of the cooking in our house. But don't be fooled - Chris is an excellent cook and he definitely has his specialties. For instance, his scrambled eggs - they are so good and the first time I came to visit him (we did the long-distance thing for a year), he made these for me in the morning and I never forgot them!<br />
<br />
And let's talk about his catfish, shall we?<br />
<br />
Being in the South, you can find catfish just about anywhere for lunch or dinner (it's a staple menu item at most places). The thing is, it's always fried. Don't get me wrong, fried is good. Fried is VERY good, but it's not always the best for you and some places have a really heavy hand with their breading and I'm not much of a fan (neither is Chris). But where he grew up in Alabama, grilled catfish is easier to come by and I gotta tell y'all, it is so, so good! And when Chris makes it? Oh lord, it's heaven! It melts in your mouth and it's so tender. We'll definitely have to add that to the list of blogging this Summer (we eat it a lot)!<br />
<br />
And then there's his Queso Dip. The infamous dip that is always requested for him to bring to gatherings of all kinds. When we first started dating, he bragged about this dip and I thought, "Yeah, yeah, just another dip with Velveeta and salsa...no biggie!"<br />
<br />
Well, yes, it does have Velveeta in it, but it doesn't have salsa and it's SO much better than any homemade queso I've tried thus far! I know I'm a little bias, but I'm being honest here....it's really good! It's one of those dips that you just can't.stop.eating. No matter how hard you try, you just have to go back for one more chip. And then one more. Annnnnddd then one more. Okay, I'm done!<br />
<br />
Because we're trying our best to eat better these days (kind of hard to do with ribs and queso, but it was the Super Bowl), we opted to use ground turkey instead of beef. Chicken would be exceptionally good in this as well! And just like most of the recipes on here, you can really alter the heat to your liking.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_nzBYyXlyOOo/TVKCgbid83I/AAAAAAAAAYs/tTiWMDT6trs/s1600/Queso+Dip+II.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_nzBYyXlyOOo/TVKCgbid83I/AAAAAAAAAYs/tTiWMDT6trs/s320/Queso+Dip+II.jpg" width="320" /></a></div> <span style="font-size: large;"><i><b>Queso Dip</b></i></span><br />
<br />
<i><b>Ingredients</b></i><br />
1 lb. Ground Meat (Turkey, Beef or Chicken)<br />
1 Med. Onion, diced <br />
1 Lg. brick Velveeta Cheese<br />
1 - 10 oz. can Diced Tomatoes with Lime Juice & Cilantro (we use Rotel)<br />
1 - 10 oz. can Diced Tomatoes with Green Chiles (we use Rotel)<br />
2 - 15 oz. cans Pinto Beans, drained and rinsed<br />
<br />
<i><b>Directions</b></i><br />
In a large pan, cook the meat over med-high heat until browned. Add in the onion and cook until tender.<br />
<br />
In a large crock pot, add in the meat, cheese, tomatoes and beans; stir to mix. Cook over low-medium heat for 2 hours or until heated through.<br />
<br />
Serve immediately with tortilla chips, sour cream, lime, cilantro...whatever you want!<br />
<br />
<i><b>Yield:</b> 12-14 Servings</i><br />
<i><b>Source:</b> With a Cherry on Top Original</i>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com0tag:blogger.com,1999:blog-4753624666794434579.post-42508066175316851222011-02-07T07:54:00.000-05:002011-02-07T07:54:20.412-05:00BBQ Ribs<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_nzBYyXlyOOo/TU_kuKl_-qI/AAAAAAAAAYg/eAm3yGu-BDE/s1600/BBQ+Ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="http://2.bp.blogspot.com/_nzBYyXlyOOo/TU_kuKl_-qI/AAAAAAAAAYg/eAm3yGu-BDE/s320/BBQ+Ribs.jpg" width="320" /></a></div><br />
Yesterday was the Super Bowl...the infamous yearly event that people look forward to at the end of every football season. It's the time to get together with friends and family to root for your favorite team, to pig out like there's no tomorrow and to laugh your butts off at all of the crazy commercials!<br />
<br />
I will say that I normally look forward to it; however I'm not much of a fan of Green Bay nor Pittsburgh so it was rather difficult to get into the festive mood. I thought the commercials really lacked substance this year (with the exception of a few), but none really stood out to me as the best of the year. The half-time show was a flop and Christina Aguilera's rendition of the National Anthem was rather a disgrace to our country and what it stands for. And the game, itself, really wasn't that good...I was hoping for something a little more exciting!<br />
<br />
With all that negativity though, some good definitely came out of it.....these ribs!!! We love BBQ ribs and being in the South, BBQ anything is always on the menu! You really can't go wrong and even though it's not Summer and you can't throw 'em on the grill and slather 'em up with BBQ sauce, you can still make a pretty mean meal out of it with just a little help from the trusty 'ol oven. Actually, I prefer them this way as opposed to the grill because they become so tender and so succulent; the meat literally falls off the bone and melts in your mouth. And the caramelization that the BBQ sauce goes under during the process.....TO.DIE.FOR!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nzBYyXlyOOo/TU_pWiy6CpI/AAAAAAAAAYk/BaNnaN_aVIU/s1600/BBQ+Ribs+II.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="http://1.bp.blogspot.com/_nzBYyXlyOOo/TU_pWiy6CpI/AAAAAAAAAYk/BaNnaN_aVIU/s320/BBQ+Ribs+II.jpg" width="320" /></a></div><br />
<strong><em><span style="font-size: large;">BBQ Ribs</span></em></strong><br />
<br />
<strong><em>Ingredients</em></strong><br />
5 lbs. Baby Back Ribs<br />
Salt<br />
Pepper<br />
BBQ Sauce (I prefer Sweet Baby Ray's)<br />
<br />
<strong><em>Directions</em></strong><br />
Preheat oven to 275 degrees.<br />
<br />
Prep the meat by bringing it to room temperature well before getting ready to cook it. Once it's ready, flip it over to the back side where you'll find a layer of white membrane. Gently insert the tip of a butter knife between the membrane and the meat to lift it up and pull it away (you definitely want to remove as much of it as you can...it tends to make the meat a little tough and stringy if you don't). Discard the membrane when finished.<br />
<br />
Season both sides of the ribs with salt and pepper and place in a roasting pan. Covered with double thickness aluminum foil, bake for 4 hours.<br />
<br />
Remove the ribs from the pan and place on a baking sheet. Slather them with BBQ sauce (as much or as little as you want) and place them under the broiler for 5 minutes (be sure to leave the oven door slightly cracked so they don't burn)!<br />
<br />
<em><strong>Yield:</strong> 4 Servings</em><br />
<em><strong>Source:</strong> Adapted from </em><a href="http://steamykitchen.com/11036-baby-back-ribs-recipe-fall-off-bone.html"><em>Steamy Kitchen</em></a>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com2tag:blogger.com,1999:blog-4753624666794434579.post-68835788983748379172011-02-05T08:45:00.001-05:002011-02-05T08:50:17.871-05:00What's Baking Challenge - Try Something New for the New Year<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nzBYyXlyOOo/TU1LoEYXZHI/AAAAAAAAAXw/Hr6v31mTVGY/s1600/What%2527s_Baking_Badge%255B1%255D%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" src="http://3.bp.blogspot.com/_nzBYyXlyOOo/TU1LoEYXZHI/AAAAAAAAAXw/Hr6v31mTVGY/s1600/What%2527s_Baking_Badge%255B1%255D%255B1%255D.JPG" /></a></div><br />
So I skipped out on our challenge for December because of the holiday craziness and I was really excited about doing our January challenge. Jen, from Beantown Baker, was the host for the month and and wanted to encourage us to try something new, so she chose the theme of "Try Something New for the New Year" where we would, literally, try something new! It could be a new ingredient, a new technique, a new recipe, etc.<br />
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Well, peeps, I'm sorry to say that "Trying Something New for the New Year" turned into a BAKING FAIL!!! I set out to make Cinnamon Spritzes....I've had the recipe for a long time and have been wanting to make them even longer but I don't own a cookie press. But I had found another recipe to make them using a pastry bag fitted with a large star tip to pipe the cookies instead....genius! Well, not so much! I don't know what happened, but I could not get the darn things to pipe for the life of me! They were waayyy too thick and certainly did not come out like the picture I had! So, once again, I was not able to participate (but not for a lack of trying)!<br />
<br />
But I will definitely be back for the next one; it's a special month since I've been chosen to host it! The theme for February is "Baked with Love"....I have asked everyone to bake something worthy of being on a Valentine's menu! I'm excited to see what everyone comes up with; there is a lot of versatility with this one and can't wait to see what turns up (maybe some fun appetizers, tasty breads, a decadent entree or a sweet treat)!<br />
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But in the meantime, definitely check out what everyone else made for January......<br />
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<div style="text-align: center;"><span style="font-size: large;"><b><i>Cinnamon Raisin Swirl Bread</i></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nzBYyXlyOOo/TU1QMADLSvI/AAAAAAAAAYU/wYNbe9CRWzo/s1600/Raisin-Cinnamon-Swirl-Bread-716x537%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/_nzBYyXlyOOo/TU1QMADLSvI/AAAAAAAAAYU/wYNbe9CRWzo/s320/Raisin-Cinnamon-Swirl-Bread-716x537%255B1%255D.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-size: large;"><b><i><span style="font-size: small;"> Source: </span></i></b><a href="http://www.carriessweetlife.com/2011/01/11/cinnamon-raisin-swirl-bread/"><i><span style="font-size: small;">Carrie's Sweet Life</span></i></a><b><i> </i></b></span></div><span style="font-size: large;"><b><i> </i></b></span><br />
<span style="font-size: large;"><b><i> </i></b></span><br />
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<div style="text-align: center;"><span style="font-size: large;"><b><i>Cheese Souffle</i></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nzBYyXlyOOo/TU1QJBYMiEI/AAAAAAAAAX0/j9VvgnpQf-s/s1600/102_0159%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_nzBYyXlyOOo/TU1QJBYMiEI/AAAAAAAAAX0/j9VvgnpQf-s/s320/102_0159%255B1%255D.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-size: large;"><b><i><span style="font-size: small;"> Source: </span></i></b><a href="http://wamozart12cooks.blogspot.com/2011/01/whats-baking-january-new-technique.html"><i><span style="font-size: small;">Pursuing Domestic Goddess-ness</span></i></a></span></div><br />
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<div style="text-align: center;"><span style="font-size: large;"><i><b>Pistachio Cake</b></i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nzBYyXlyOOo/TU1QL8AF1xI/AAAAAAAAAYQ/guGBZWITXFo/s1600/pistachio_cake%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="http://3.bp.blogspot.com/_nzBYyXlyOOo/TU1QL8AF1xI/AAAAAAAAAYQ/guGBZWITXFo/s320/pistachio_cake%255B1%255D.JPG" width="320" /></a></div><div style="text-align: center;"><i><span style="font-size: large;"><span style="font-size: small;"><b>Source:</b> <a href="http://www.blogger.com/goog_25127779">The Tiny Tyrant's Kitchen</a></span></span></i></div><br />
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<span style="font-size: large;"><a href="http://tinytyrantskitchen.blogspot.com/2011/01/pistachio-cake.html"><span style="font-size: small;"> </span></a><b><i><br />
</i></b></span><br />
<div style="text-align: center;"><span style="font-size: large;"><span style="font-size: small;"></span><i><b>Coconut Madeleines</b></i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nzBYyXlyOOo/TU1QLsVdnbI/AAAAAAAAAYM/Ai95j-eo2Io/s1600/Picture_005%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_nzBYyXlyOOo/TU1QLsVdnbI/AAAAAAAAAYM/Ai95j-eo2Io/s320/Picture_005%255B1%255D.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-size: large;"><i><b> </b></i><b><i></i></b><span style="font-size: small;"><i><b> Source: </b><a href="http://theboysmademedoit.blogspot.com/2011/01/whats-baking-for-january-coconut.html">The Boys Made Me Do it!</a></i></span></span></div><br />
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<div style="text-align: center;"><span style="font-size: large;"><b><i>Gluten-Free Breadsticks</i></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nzBYyXlyOOo/TU1QKrE-IoI/AAAAAAAAAYA/JguGk43TzAI/s1600/Breadstick2-1024x685%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/_nzBYyXlyOOo/TU1QKrE-IoI/AAAAAAAAAYA/JguGk43TzAI/s320/Breadstick2-1024x685%255B1%255D.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-size: large;"><span style="font-size: small;"><i> </i></span><b><i></i></b><span style="font-size: small;"><i><b>Source:</b> <a href="http://ourshareoftheharvest.com/2011/01/24/whats-baking-challenge-gluten-free-breadsticks/">Our Share of the Harvest</a></i></span></span></div><br />
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<div style="text-align: center;"><span style="font-size: large;"><b><i>Swiss Meringue Buttercream</i></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nzBYyXlyOOo/TU1QLS8QxHI/AAAAAAAAAYI/_UIzBaBMUqY/s1600/IMG_1110%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_nzBYyXlyOOo/TU1QLS8QxHI/AAAAAAAAAYI/_UIzBaBMUqY/s320/IMG_1110%255B1%255D.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-size: small;"><b><i>Source: </i></b><a href="http://www.blogger.com/goog_25127800"><i>Brownies and Blondies</i></a></span></div><br />
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<span style="font-size: large;"><a href="http://browniesandblondies.blogspot.com/2011/01/whats-baking-swiss-meringue-buttercream.html"><i> </i></a><b><i><br />
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<div style="text-align: center;"><b><span style="font-size: large;"><i>Warm Apple Bread Pudding</i></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nzBYyXlyOOo/TU1QJkrxN_I/AAAAAAAAAX4/5KuITt3d_HQ/s1600/5382333571_ba24e19f76%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/_nzBYyXlyOOo/TU1QJkrxN_I/AAAAAAAAAX4/5KuITt3d_HQ/s320/5382333571_ba24e19f76%255B1%255D.jpg" width="320" /></a></div><span style="font-size: large;"><b><i> </i></b></span><br />
<div style="text-align: center;"><span style="font-size: large;"><i> </i><b><i></i></b><span style="font-size: small;"><i><b> Source: </b><a href="http://www.themesspot.com/2011/01/warm-apple-bread-pudding.html">The Mess Pot</a></i></span></span></div><br />
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<div style="text-align: center;"><span style="font-size: large;"><b><i>Cinnamon Chip Bread</i></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_nzBYyXlyOOo/TU1QK6A6nRI/AAAAAAAAAYE/wjdOOF3SjW4/s1600/cinnamon.chip_.bread_%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="http://2.bp.blogspot.com/_nzBYyXlyOOo/TU1QK6A6nRI/AAAAAAAAAYE/wjdOOF3SjW4/s320/cinnamon.chip_.bread_%255B1%255D.jpg" width="320" /></a></div><span style="font-size: large;"><span style="font-size: small;"><i> </i></span></span><br />
<div style="text-align: center;"><span style="font-size: large;"><span style="font-size: small;"><i> </i></span><b><i></i></b><span style="font-size: small;"><i><b>Source:</b> <a href="http://www.thejeyofcooking.com/wb-challenge-4-cinnamon-chip-bread/">The Jey of Cooking</a></i></span></span></div><br />
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</i></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><i><br />
</i></span></span><br />
<div style="text-align: center;"><span style="font-size: large;"><b><i>Cinnamon Rolls</i></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nzBYyXlyOOo/TU1QKDAiinI/AAAAAAAAAX8/Nrd8gdiQJog/s1600/5392090788_af30a0cdbf%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_nzBYyXlyOOo/TU1QKDAiinI/AAAAAAAAAX8/Nrd8gdiQJog/s320/5392090788_af30a0cdbf%255B1%255D.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-size: large;"><span style="font-size: small;"><i><b>Source: </b><a href="http://www.closetobliss.com/?p=1002">Cloud 8 1/2</a></i></span></span></div><br />
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<span style="font-size: large;"><span style="font-size: small;"><i> </i></span><b><i><br />
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<div style="text-align: center;"><span style="font-size: large;"><b><i>Cranberry Orange Scones</i></b></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nzBYyXlyOOo/TU1QMRCm9gI/AAAAAAAAAYY/JLe55MA7150/s1600/scones%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_nzBYyXlyOOo/TU1QMRCm9gI/AAAAAAAAAYY/JLe55MA7150/s320/scones%255B1%255D.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-size: large;"><span style="font-size: small;"><i> </i></span><b><i></i></b><span style="font-size: small;"><i><b>Source:</b> <a href="http://hezzi-dsbooksandcooks.blogspot.com/2011/01/cranberry-orange-scones-whats-baking.html">Hezzi-D's Books and Cooks</a></i></span></span></div><div style="text-align: left;"><br />
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</div><div style="text-align: center;"><span style="font-size: large;"><b><i>Mini-Whole Wheat Bagels</i></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_nzBYyXlyOOo/TU1QMcjeMEI/AAAAAAAAAYc/7iBFG_FLayc/s1600/wholeWheatBagels3%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_nzBYyXlyOOo/TU1QMcjeMEI/AAAAAAAAAYc/7iBFG_FLayc/s320/wholeWheatBagels3%255B1%255D.jpg" width="213" /></a></div><div style="text-align: left;"><div style="text-align: center;"><span style="font-size: large;"><b><span style="font-size: small;"><i> </i></span></b><b><i></i></b><span style="font-size: small;"><i><b>Source:</b> <a href="http://www.beantownbaker.com/2011/01/mini-whole-wheat-bagels.html">Beantown Baker</a></i></span><b><i><br />
</i></b></span></div></div>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com7tag:blogger.com,1999:blog-4753624666794434579.post-70439209034496186432011-01-31T19:01:00.000-05:002011-01-31T19:01:58.050-05:00Tortellini in Pesto Broth<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nzBYyXlyOOo/TUdNSH4XGcI/AAAAAAAAAXk/l-mkjqh_XUI/s1600/Tortellini+in+Pesto+Broth.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="http://1.bp.blogspot.com/_nzBYyXlyOOo/TUdNSH4XGcI/AAAAAAAAAXk/l-mkjqh_XUI/s320/Tortellini+in+Pesto+Broth.jpg" width="320" /></a></div> <br />
As I mentioned previously, my friend, Branny, is hosting a <a href="http://brannyboilsover.com/2010/12/29/charity-souper-bowl/">Charity Souper Bowl</a> to help donate money to the <a href="http://www.aspca.org/">ASPCA</a>. She and her husband, the Omnivore, have made it their New Year's Resolution to donate more to this wonderful cause!<br />
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They have asked fellow bloggers, family and friends to enter a soup recipe to Branny's blog, <a href="http://brannyboilsover.com/">Branny Boils Over</a>, including a picture of the soup and of the pet you wish to dedicate it to. They have offered to donate $1 for each entry received. Their goal is to reach a minimum of 100 entries and the last I heard, they were definitely getting closer! <br />
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I opted to make a Tortellini in Pesto Broth and it was, by far, the easiest and quickest soup I've ever made! It was also really delicious and versatile so you could add a variety of things to make it more hearty!<br />
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This soup is dedicated to sweet little Bailey! We adopted Bailey shortly after moving to South Carolina and she has been a joy in my life ever since! We got her at just 10 weeks old and didn't know much about her history or why she had been dropped off, but she won our hearts immediately with her sweet little face! Just look at her....how could you not love that face?!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nzBYyXlyOOo/TUYKzjX1rrI/AAAAAAAAAXY/rafMMo8UQd4/s1600/Bailey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_nzBYyXlyOOo/TUYKzjX1rrI/AAAAAAAAAXY/rafMMo8UQd4/s320/Bailey.jpg" width="320" /></a></div>Don't get me wrong, she has definitely had her "puppy" moments but all in all, she has been a great dog and she brightens my day! She has grown up so much in the year that we've had her and really <br />
come into her own. She has quite the personality and some funny little quirks!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_nzBYyXlyOOo/TUYN15TCUCI/AAAAAAAAAXc/WM54xI-20Sc/s1600/Bailey+II.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_nzBYyXlyOOo/TUYN15TCUCI/AAAAAAAAAXc/WM54xI-20Sc/s320/Bailey+II.jpg" width="246" /></a></div><br />
We absolutely adore her and cannot imagine our life without her! For it being the first time that either of us had ever adopted, we sure lucked out and found the perfect addition to our little family!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nzBYyXlyOOo/TUYPqnHoyUI/AAAAAAAAAXg/NZNx3PKH1b4/s1600/Bailey+III.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_nzBYyXlyOOo/TUYPqnHoyUI/AAAAAAAAAXg/NZNx3PKH1b4/s320/Bailey+III.jpg" width="320" /></a></div><br />
<span style="font-size: large;"><i><b>Tortellini in Pesto Broth</b></i></span><br />
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<i><b>Ingredients</b></i><br />
4 cups Chicken Broth<br />
2 cups Fresh Basil Leaves<br />
1/3 Parmesan Cheese, grated<br />
6 Tbsp. Olive Oil<br />
2 Tbsp. Pine Nuts<br />
1 Garlic Clove<br />
32 oz. Tortellini (fresh or frozen)<br />
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<i><b>Directions</b></i><br />
In a large pot, heat the broth over med-high heat until boiling.<br />
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Meanwhile, place the basil, Parmesan, olive oil, pine nuts and garlic into a food processor and process until smooth. Whisk 1/3 cup of the pesto into the hot broth, reserving the remaining pesto for another use.<br />
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Reduce the heat to medium and add in the tortellini; cook until tender (about 7 minutes).<br />
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Ladle into bowls and sprinkle with Parmesan Cheese.<br />
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<i><b>Yield: </b>4 Servings</i><br />
<i><b>Source: </b>From <a href="http://www.amazon.com/Radically-Simple-Brilliant-Breathtaking-Award-Winning/dp/1605294705">Radically Simple</a></i>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com2tag:blogger.com,1999:blog-4753624666794434579.post-74449584429667830912011-01-30T19:47:00.002-05:002011-01-30T19:50:32.077-05:00Menu Madness - Week of 1.30.11Here it is! Our menu for the week....There is definitely some overlap from last week due to a few unexpected things happening, but no biggie! We just make the necessary adjustments and push them out to this week! Have a great week y'all!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nzBYyXlyOOo/TUYHSlX_gPI/AAAAAAAAAXU/bZf1usk68b8/s1600/Menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_nzBYyXlyOOo/TUYHSlX_gPI/AAAAAAAAAXU/bZf1usk68b8/s400/Menu.jpg" width="305" /></a></div>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com0tag:blogger.com,1999:blog-4753624666794434579.post-68727966372230710312011-01-26T09:54:00.000-05:002011-01-26T09:54:35.763-05:00Garlic Rice Pilaf<div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nzBYyXlyOOo/TUAvNPTa6UI/AAAAAAAAAW4/VfFKF96Tz5k/s1600/Garlic+Rice+Pilaf+II.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="http://4.bp.blogspot.com/_nzBYyXlyOOo/TUAvNPTa6UI/AAAAAAAAAW4/VfFKF96Tz5k/s320/Garlic+Rice+Pilaf+II.jpg" width="320" /></a></div><br />
I'm always trying to find new ways of incorporating "healthier" side dishes into our meals, mainly veggies and good starches. It seems like we never grow tired of roasted (or grilled in the Summer) veggies; they take on a whole new flavor when cooked different ways and both methods are so versatile and allow you to change up the flavorings just by adding different seasonings or sauces.<br />
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Good starches, on the other hand, are a little more trying for me to work with in the sense of them not being too "fattened up" with butter, sauces, etc. We love pasta and could eat it everyday but let's face it, it's not always the best thing to eat every.single.day. Potatoes are good, couscous is good and rice is good too, but I only have so many variations in my repertoire of how to prepare these items to prevent us from getting bored and throwing ourselves off the healthy bandwagon!<br />
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So when I came across this recipe, I thought that it not only looked tasty but sounded tasty and easy enough to make. It is a little time consuming in sense that it takes a while to cook but the preparation part is rather effortless and includes ingredients that are kitchen staples: rice, garlic, chicken broth, lemon, salt and pepper!<br />
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I actually altered the cooking time a bit to shorten it up and I felt like it turned out just fine and was really, really good! Now that I know I can make it in less time than what the original recipe says, this will become a regular side dish in our weekly rotation of favorite meals!<br />
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<strong><em><span style="font-size: large;">Garlic Rice Pilaf</span></em></strong><br />
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<strong><em>Ingredients</em></strong><br />
2 Tbsp. Unsalted Butter<br />
3 Garlic Cloves, minced<br />
1 cup White Rice, uncooked<br />
2 1/2 cups Chicken Broth, divided<br />
Salt to taste<br />
Pepper to taste<br />
1/2 Lemon<br />
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<strong><em>Directions</em></strong><br />
Preheat oven to 400 degrees.<br />
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In a large pan, melt the butter over med-high heat. Add in the garlic and rice; cook until both are browned (about 4 minutes). Stir in 1 cup of the chicken broth, salt and pepper; bring to a boil.<br />
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Pour the mixture into a small casserole dish and bake, covered for 15 minutes.<br />
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Stir in the remaining chicken broth and bake, covered, for an additional 20 minutes. Squeeze in the juice of the lemon, stir to combine and bake for another 5-10 minutes until the liquid is absorbed and the rice is light and fluffy.<br />
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<em><strong>Yield:</strong> 4 Servings</em><br />
<em><strong>Source:</strong> Adapted from </em><a href="http://jaimecooks.wordpress.com/2011/01/01/toasted-garlic-rice-pilaf/"><em>Jaime Cooks</em></a><em>, originally from </em><a href="http://jessicasfoodspot.blogspot.com/2007/05/look-out-its-shark.html"><em>What's Cooking in the Orange Kitchen</em></a>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com3tag:blogger.com,1999:blog-4753624666794434579.post-70194889243537734852011-01-25T15:21:00.000-05:002011-01-25T15:21:04.490-05:00Tilapia with Lemon-Butter Sauce<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nzBYyXlyOOo/TT8tTOcSAcI/AAAAAAAAAW0/tY5NI8khJJI/s1600/Tilapia+w+Lemon-Butter+Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_nzBYyXlyOOo/TT8tTOcSAcI/AAAAAAAAAW0/tY5NI8khJJI/s400/Tilapia+w+Lemon-Butter+Sauce.jpg" width="400" /></a></div><br />
I mentioned previously that one of our resolutions for this year was to focus on getting healthier. They say that happiness can make you fat and it has! I am extremely happy (happier than I've ever been) but I've also packed on a few extra pounds. I have a little frame so it's very noticeable when I do gain a little weight. I still fit into my clothes, but they're definitely getting tight and that is a sure sign that something needs to be done!<br />
<br />
I didn't want to diet though. I've tried zillions of diets over the years only to be left discouraged and giving up, ahem, after a couple of weeks. I've heard time and time again that being healthy should be a lifestyle and not considered a "diet." Let's face it, dieting doesn't work. We needed to adopt a healthier approach to eating and staying fit. And it needs to become a way of life, not a punishment that most "diets" feel like. <br />
<br />
I've always tried to take a somewhat healthy approach to my cooking....I don't use a lot of salt, I make a lot of my own seasonings, I try to avoid most processed foods, etc. We always had fruit and veggies on-hand, but not enough to get the proper nutrition we needed. So we decided that we're going to incorporate more healthy foods into our life...more fish, more poultry, more fruit, more veggies, more water, etc. Since doing so, we've felt a noticeable difference in how we feel!<br />
<br />
Yes, we do have the occasional bag of potato chips or homemade cookies, but we don't devour it's entire contents in 1 or 2 days! We eat in moderation. We still go out to dinner on the weekends and while sometimes we choose healthier options (as healthy as you can get going out), sometimes I just want a big, juicy cheeseburger! Or a slice of pizza! And that's okay, because I do it in moderation and I don't pig out until I'm miserable. <br />
<br />
I made this fish last night and it was unbelievably good! The fish, alone, was really tasty but after adding the lemon-butter sauce, it was phenomenal! And so simple to make! It took, maybe, 15 minutes at the most to throw together. The fish was light and flavorful and the sauce wasn't too heavy...just a nice balance of flavor. The sauce would dually be good on chicken as well! This little guy is definitely going to make it's way into our regular rotation of favorites!<br />
<i><b><span style="font-size: large;"><br />
</span></b></i><br />
<i><b><span style="font-size: large;">Tilapia with Lemon-Butter Sauce</span></b></i><br />
<br />
<i><b>Ingredients</b></i><br />
1 lb. Tilapia or any type of hearty, white fish<br />
3 Tbsp. Unsalted Butter, divided<br />
Salt to taste<br />
Pepper to taste<br />
1 Tsp. Flour<br />
1 Garlic Clove, minced<br />
1/4 cup Chicken Stock<br />
2 Tsp. Lemon Juice<br />
1 Med. Tomato, diced<br />
<i><b><br />
</b></i><br />
<i><b>Directions</b></i><br />
Pat dry the fillets and season both sides with salt and pepper.<br />
<br />
In a large pan, heat 2 Tbsp. butter over med-high heat. Add in the fillets and sear 3-4 minutes on each side until cooked through. Remove the fillets from the pan and set aside.<br />
<br />
Meanwhile, in a small sauce pan, heat the remaining 1 Tbsp. butter over med-high heat. Add in the garlic and cook until fragrant (about 1 minute). Stir in the flour and cook for an additional minute. Gradually add in the chicken stock, followed by the lemon juice, stirring constantly until a smooth consistency forms. If the sauce thickens, add in more stock to get the consistency you prefer.<br />
<br />
Spoon the sauce over the fillets and top with the diced tomatoes. Serve immediately.<br />
<br />
<i><b>Yield: </b>4 Servings</i><br />
<i><b>Source: </b>Adapted from <a href="http://www.jasonandshawnda.com/foodiebride/?p=1255">Confections of a Foodie Bride</a></i>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com6tag:blogger.com,1999:blog-4753624666794434579.post-73306849408912537932011-01-24T08:08:00.002-05:002011-01-24T08:09:32.875-05:00Menu Madness - Week of 1.23.11Happy Monday to y'all! I hope everyone had a great weekend and is ready for another week. As promised, I am going to start posting our menu for each week to not only give you an idea of what we'll be eating for dinner each night (maybe to help you plan) but also to give you a sneak peek at what types of new recipes you can expect to see here in the next couple of weeks to come!<br />
<br />
You may notice that I don't cook dinner every single night. Because it's just the two of us here, I find that the meals I make during the week, tend to hold us over into another night with leftovers. I don't believe in being wasteful and sometimes the leftovers are the best part! So I usually try to judge and plan accordingly to the meal(s) that I'm making. It really saves on time and cuts down on our grocery bill, but I always have extra items on-hand to quickly throw something easy together if we do run out of leftovers. For instance, this week I have the ingredients to make Homemade Chicken Noodle Soup with Homemade Beer Bread or I could do Spaghetti with Homemade Turkey Meatballs and a salad if needed. It's always good to be prepared!<br />
<br />
So without further ado, here is the menu we have planned for this week....<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_nzBYyXlyOOo/TT15TSIiNrI/AAAAAAAAAWw/Yp44k1b_HU4/s1600/Menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" s5="true" src="http://2.bp.blogspot.com/_nzBYyXlyOOo/TT15TSIiNrI/AAAAAAAAAWw/Yp44k1b_HU4/s640/Menu.jpg" width="488" /></a></div>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com0tag:blogger.com,1999:blog-4753624666794434579.post-35082195882101783892011-01-23T11:33:00.001-05:002011-01-24T07:20:54.381-05:00Annnnd We're Back!<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nzBYyXlyOOo/TT1uk_kHAfI/AAAAAAAAAWs/CpAAB1LNRZ4/s1600/And+We%2527re+Back.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" s5="true" src="http://4.bp.blogspot.com/_nzBYyXlyOOo/TT1uk_kHAfI/AAAAAAAAAWs/CpAAB1LNRZ4/s400/And+We%2527re+Back.jpg" width="400" /></a></div><br />
Remember that line? No? From SNL? Jimmy Fallon? Ben Affleck? Well, if I'm still not jogging your memory, <a href="http://www.movieweb.com/tv/TE3Pc4797T3c58/HUrekswwEognuw">here</a> is the video....HILLARIOUS! Definitely an oldie, but most definitely a goodie!<br />
<br />
I realize it's been a little over a month since I've posted anything. I'm sorry. In fact, I don't think I've posted anything since before Christmas! Man, I'm waaaay behind! Merry Christmas and Happy New Year to y'all...I hope everyone had a great holiday season!<br />
<br />
Things have been pretty chaotic since then...I flew to MI for Christmas (it was a last-minute/unexpected trip, but one that was well overdue). I was able to catch up and spend time with family and one of my best friends. Overall, a successful trip and well worth the the crazy airport crowds!<br />
<br />
Like everyone, one of our New Year's resolutions included getting healthy and taking better care of our bodies. I know it's pretty cliche' and one that easily pushes you off the wagon after just a few weeks, but I must say that we're doing pretty darn good with it being almost a month in! We never really ate really bad before (only sometimes) but we're just focusing more on incorporating more figure-friendly foods...things like more fish (eating it more than once a week), a lot more fruits and veggies, cutting back on bad starches and increasing our intake of good starches, drinking less soda and alcohol, etc. We've also been really diligent on being more active and getting in more cardio each day just to better our health overall.<br />
<br />
So....with all this healthy eating, I haven't had much to blog. Plus, things were busy with work and now I'm going to be starting a new job in a week, so my schedule will be even more busy!<br />
<br />
But I promise to be around more and I'm excited to be incorporating a few more features here! I've slacked quite a bit on "Things I <span style="font-size: small;">♥" and need to start sharing with y'all more gadgets, tools and accessories that I love in the kitchen. </span><br />
<br />
<span style="font-size: small;">I'm also going to be sharing our menu for each week with you, called "Menu Madness" and, of course, I'm going to continue participating in our What's Baking group! Speaking of which, this month's theme is "Try something new for the new year" to challenge each of us to bake something utilizing a recipe, technique or ingredient that we've never used before. I'm pretty excited to see what everyone comes up with! I've also been chosen to host next month's group, so stick around to hear me announce the theme for February!</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">And last, but not least, I wanted to discuss something very near and dear to my heart....animals! My friend, Branny, over at <a href="http://brannyboilsover.com/2010/12/29/charity-souper-bowl/">Branny Boils Over</a> is hosting a Charity Souper Bowl in which she and her husband, The Omnivore, are going to donate $1 to the <a href="http://www.aspca.org/">ASPCA</a> for every soup recipe that is entered! That's amazing and so kind of her! That is actually their New Year's Resolution and it's a fantastic one and definitely something we can all contribute to. Her goal is to reach a minimum of $100 and right now, she's 1/4 of the way there, so she needs all the help she can get! I'm definitely going to be participating and you can too! It's simple....all you have to do is make a new or favorite soup recipe. If you're a fellow blogger, blog about it (and perhaps tribute the post to your pet or a past pet you've had) and share the link with Branny. If you're not a blogger, email Branny with the recipe, a photo of the soup and the name of the animal you'd like to dedicate it to! We've all seen those dreaded commercials with Sarah McLachlan songs playing in the background...the one that I always have to turn the channel because I just can't bear to look at those faces (it just breaks my heart). So please help her out and let me know if you participate!</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">I'm signing off for now, but not for long! Have a happy and relaxing Sunday and I'll see you soon!</span>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com0tag:blogger.com,1999:blog-4753624666794434579.post-52935887391561338162010-12-13T14:30:00.000-05:002010-12-13T14:30:49.759-05:00Zuppa Toscana<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nzBYyXlyOOo/TQZtbz0yJiI/AAAAAAAAAWY/sxaMPKj6yUc/s1600/Zuppa+Toscana+II.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://1.bp.blogspot.com/_nzBYyXlyOOo/TQZtbz0yJiI/AAAAAAAAAWY/sxaMPKj6yUc/s320/Zuppa+Toscana+II.jpg" width="320" /></a></div><br />
If one were to question whether Winter had arrived yet in Georgia, they need not question it any longer! It was frigid and down-right freezing here over the weekend and we saw snow fly! <br />
<br />
Now, being a "Yankee" myself, snow and frigid temperatures are nothing out of the ordinary for me at this time of year (especially since my family has already seen blizzard-like conditions where they live). But when you live in the South, especially getting down past Tennessee and Kentucky, you would expect that you've escaped that horrible weather! Well let me assure you...that's a big fat NO!<br />
<br />
But what is December without being a little cold and seeing Mother Nature's frozen little stars falling from the sky?! And what better way to celebrate weather like that than to curl up to a nice bowl of homemade soup?! I'll do you one better, how about a nice bowl of Zuppa Tuscana from <a href="http://www.olivegarden.com/default_f.asp">Olive Garden</a>?! And even better than that...a bowl of Zuppa Toscana homemade from your own kitchen!<br />
<br />
<a href="http://www.olivegarden.com/default_f.asp">Olive Garden</a>: home of the infamous soup, salad and breadsticks special. One that I know I officially partook in plenty of times at lunch gatherings! As always, I feasted on the yummy salad with homemade Italian dressing, buttery garlic breadsticks and piping hot Zuppa Toscana with chunks of potatoes, spicy sausage and fresh kale in a creamy broth....YUM! Seriously, if you've never tried it, you must go and get some. Now! I really mean now!!!<br />
<br />
Surprisingly, Chris had never had it, but that's because when he goes to <a href="http://www.olivegarden.com/default_f.asp">Olive Garden</a>, he orders pasta. Hmmm...who would've thought?! So to my delight, he was pleasantly surprised after trying this hearty soup and even took some for lunch today! As one of my definite favorites, this soup will surely be greeted with big open arms in our house again (probably sooner than we think)!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nzBYyXlyOOo/TQZw2JvYA-I/AAAAAAAAAWc/lCm8qt362WA/s1600/Zuppa+Toscana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://4.bp.blogspot.com/_nzBYyXlyOOo/TQZw2JvYA-I/AAAAAAAAAWc/lCm8qt362WA/s320/Zuppa+Toscana.jpg" width="320" /></a></div><br />
<strong><em><span style="font-size: large;">Zuppa Toscana</span></em></strong><br />
<br />
<strong><em>Ingredients</em></strong><br />
1 lb. Italian Sausage<br />
8 slices Bacon, chopped<br />
4 cups Water<br />
2 cups Chicken Broth<br />
2 Lg. Potatoes (Yukon, Russet, Baking, etc.), cubed<br />
1 Med. Onion, diced<br />
4 cloves Garlic, minced<br />
2 cups Kale, chopped<br />
1 cup Heavy Cream<br />
Salt to taste<br />
Pepper to taste<br />
1/2 Tsp. Red Pepper Flakes (optional)<br />
<br />
<strong><em>Directions</em></strong><br />
In a large pot, crumble the sausage and brown over medium heat. Add in the bacon and cook, stirring frequently, until browned; drain the grease from the pot. <br />
<br />
Add in the water, chicken broth, potatoes, onion and garlic. Cook over medium heat until simmering; let simmer until the potatoes are fork-tender (about 10-15 minutes).<br />
<br />
Add in the kale, cream, salt, pepper and red pepper flakes; stir until combined and cook until heated through. Serve immediately.<br />
<br />
<strong><em>Note:</em></strong> <strong><em>The red pepper flakes definitely add a bit of heat to the soup, so use sparingly if you prefer less or omit altogether.</em></strong><br />
<br />
<br />
<em><strong>Yield:</strong> 4-6 Servings</em><br />
<em><strong>Source:</strong> Adapted from </em><a href="http://joelens.blogspot.com/2009/09/zuppa-toscana.html"><em>Joelen's Culinary Adventures</em></a><em>, originally from </em><a href="http://www.amazon.com/Americas-Most-Wanted-Recipes-Restaurants/dp/143914706X/ref=pd_sim_b_21"><em>America's Most Wanted Recipes</em></a>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com3tag:blogger.com,1999:blog-4753624666794434579.post-25703513524857548402010-12-07T07:48:00.000-05:002010-12-07T07:48:59.619-05:00Starbucks' Pumpkin Scones<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_nzBYyXlyOOo/TPPzvtwDVjI/AAAAAAAAAVk/0encrmpn8SY/s1600/Starbucks%2527+Pumpkin+Scones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://2.bp.blogspot.com/_nzBYyXlyOOo/TPPzvtwDVjI/AAAAAAAAAVk/0encrmpn8SY/s320/Starbucks%2527+Pumpkin+Scones.jpg" width="320" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Have y'all been to Starbucks and had their Pumpkin Scones?! They're heavenly and with a <a href="http://www.starbucks.com/menu/drinks/espresso/pumpkin-spice-latte?foodZone=9999">Pumpkin Spice Latte</a> (especially with Autumn's first sign of arrival), it's pumpkin overload, but in a good way! A <em>really</em> good way! I don't know if I've ever talked about my Starbucks craziness or my little method of how I choose my drinks from there, but I'll keep it short....</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">When it gets to be the time of year that Autumn is arriving, I always go for the <a href="http://www.starbucks.com/menu/drinks/espresso/pumpkin-spice-latte?foodZone=9999">Pumpkin Spice Latte</a> (and sometimes treat myself to the decadent Pumpkin Scone or the low fat <a href="http://www.starbucks.com/menu/food/bakery/reduced-fat-banana-chocolate-chip-coffee-cake?foodZone=9999">Banana Chocolate Chip Coffee Cake</a>, which is also scrumptious). Then, as Fall moves out and Winter quickly approaches, my mind goes directly to the <a href="http://www.starbucks.com/menu/drinks/espresso/peppermint-white-chocolate-mocha?foodZone=9999">Peppermint White Mocha</a>, which is oh so good! Any other time of the year, my go-to drink is just a regular <a href="http://www.starbucks.com/menu/drinks/espresso/white-chocolate-mocha?foodZone=9999">White Mocha</a> but when it's my favorite time(s) of the year, I splurge and get something special!</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Sorry, I digress a little. Back to the scones....I came across this recipe, I don't know, quite some time ago and had it bookmarked on my computer ever since. I've made pumpkin scones before...remember <a href="http://topwithcherries.blogspot.com/2010/09/pumpkin-chocolate-chip-scones-with.html">these</a>? They were good, but nothing beats the ones from Starbucks. There are so many copycat recipes out there (and I've tried a few), but they don't always meet your expectations of the real thing. This recipe, however, was quite the opposite. These scones turned out exactly like Starbucks' and the sugary white icing drizzled over them was the cherry on top...haha, get it?!</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">I actually made mini-scones because, along with the <a href="http://topwithcherries.blogspot.com/2010/12/cranberry-soda-bread-with-lime-glaze.html">Cranberry Soda Bread with Lime Glaze</a> and the <a href="http://topwithcherries.blogspot.com/2010/12/mini-zucchini-basil-quiche.html">Mini- Zucchini & Basil Quiches</a>, I took these into work for Black Friday. I figured it would be easy to grab a small one versus a much larger one and they went a lot further and saved me time from having to make duplicate batches of scones just to feed everyone! They're great in the morning with coffee or tea and sometimes I even found myself snacking on them in the evening just to curb my sweet tooth!</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong><em><span style="font-size: large;">Starbucks' Pumpkin Scones</span></em></strong></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong><em>Ingredients</em></strong></div><div class="separator" style="clear: both; text-align: justify;">2 cups Flour</div><div class="separator" style="clear: both; text-align: justify;">7 Tbsp. Sugar</div><div class="separator" style="clear: both; text-align: justify;">1 Tbsp. Baking Powder</div><div class="separator" style="clear: both; text-align: justify;">1/2 Tsp. Salt</div><div class="separator" style="clear: both; text-align: justify;">1/2 Tsp. Ground Cinnamon</div><div class="separator" style="clear: both; text-align: justify;">1/2 Tsp. Nutmeg</div><div class="separator" style="clear: both; text-align: justify;">1/2 cup Canned Pumpkin</div><div class="separator" style="clear: both; text-align: justify;">3 Tbsp. Heavy Cream</div><div class="separator" style="clear: both; text-align: justify;">1 Egg</div><div class="separator" style="clear: both; text-align: justify;">6 Tbsp. Unsalted Butter, cold and cubed</div><div class="separator" style="clear: both; text-align: justify;">1 cup plus 1 Tbsp. Powdered Sugar</div><div class="separator" style="clear: both; text-align: justify;">2 Tbsp. Milk</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong><em>Directions</em></strong></div><div class="separator" style="clear: both; text-align: justify;">Preheat oven to 425 degrees.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg; set aside.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Meanwhile, in a medium bowl, whisk together the pumpkin, heavy cream, and egg.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Crumble the butter into the dry ingredients until it resembles a coarse mixture. Fold the wet ingredients into the dry ingredients. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Using your hands, for the dough into a ball. Pat the dough lightly onto a floured surface and form a 1-inch thick rectangle (9-inches long and 3-inches wide). Using a large knife or pizza cutter, slice the dough twice through the width, making three equal portions. Cut those pieces diagonally so that there are 6 triangles of dough (I took it even further to make smaller, mini-size pieces).</div><br />
Bake on a parchment lined baking sheet for 14-16 minutes or until light brown; let cool completely.<br />
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To make the icing, combine the powdered sugar and milk in a small bowl; mix well until no lumps are present. Using a spoon, carefully drizzle the icing over the scones and let sit for at least 1 hour.<br />
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<em><strong>Yield:</strong> 6 Servings (full size)/24 Servings (mini)</em><br />
<em><strong>Source:</strong> Adapted from </em><a href="http://community.thenest.com/cs/ks/forums/thread/42425451.aspx?MsdVisit=1"><em>The Nest</em></a>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com1tag:blogger.com,1999:blog-4753624666794434579.post-28880563512998666732010-12-06T07:18:00.001-05:002010-12-06T07:19:55.503-05:00Cranberry Soda Bread with Lime Glaze<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_nzBYyXlyOOo/TPPy4v6f2vI/AAAAAAAAAVY/nWo7GduWJNU/s1600/Cranberry+Soda+Bread+with+Lime+Glaze.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://2.bp.blogspot.com/_nzBYyXlyOOo/TPPy4v6f2vI/AAAAAAAAAVY/nWo7GduWJNU/s320/Cranberry+Soda+Bread+with+Lime+Glaze.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm not a big "bread" person in terms of actually baking bread. I don't know, it sort of scares me! I've made homemade bread before and it always just turns out <em>alright</em>. It's never anything special, but it's certainly not horrible either. I've just always envisioned homemade bread as being really, really good. And the times that I've had it, it is! This is definitely a cooking hurdle I need to get over and I'm working on it. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I think, more than anything, it's working with yeast that scares me. Making bread can be a delicate process; there are a lot of steps in between to let the bread rise (sometimes more than once) and kneading it just so. For one reason or another, mine usually comes out dry.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This recipe I actually consider a "cheater" recipe in that it doesn't utilize yeast. It's quite simple and ends up coming out as a cross between a scone and biscotti. It has a hard shell on the outside, but is rather dense on the inside. I made this recipe for work on Black Friday. I thought it would be a nice little "something" to help fill us up but also kill our sweet cravings!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The bread itself was pretty good, although it did seem a little dry (not too bad), but I might've overbaked it as well (again, if you've followed any of my other Turkey Day/Black Friday posts, you'll know that I had lots going on in the oven and some things ended up staying in there too long)! And I missed a step in the process to help vent it and let steam escape during baking. It certainly didn't ruin the flavor and the best part of this recipe is the lime glaze! Holy smokes, people, I'm telling you that I could not keep my hands off of the glaze once I was done using it on the bread. It was so good and just that hint of lime was really refreshing and such a nice complement to the somewhat sweet, yet somewhat tart cranberries in the bread. It was a really nice combination and if I make it again, I will definitely be sure not to overbake it! I think this bread would be great for a bridal or baby shower of some sort or perhaps a brunch!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><em><span style="font-size: large;">Cranberry Soda Bread with Lime Glaze</span></em></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><em>Ingredients</em></strong></div><div class="separator" style="clear: both; text-align: left;">1 1/3 cups plus 1 Tbsp. Milk</div><div class="separator" style="clear: both; text-align: left;">1 Tbsp. Lemon Juice</div><div class="separator" style="clear: both; text-align: left;">4 cups Flour</div><div class="separator" style="clear: both; text-align: left;">1 1/2 Tsp. Baking Soda</div><div class="separator" style="clear: both; text-align: left;">1 Tsp. Salt</div><div class="separator" style="clear: both; text-align: left;">3 Tbsp. Unsalted Butter, chilled and cubed</div><div class="separator" style="clear: both; text-align: left;">1 cup Dried Cranberries</div><div class="separator" style="clear: both; text-align: left;">1 Egg</div><div class="separator" style="clear: both; text-align: left;">1 cup Powdered Sugar</div><div class="separator" style="clear: both; text-align: left;">1 Lime, zested and juiced</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><em>Directions</em></strong></div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 425 degrees. Line a baking sheet with parchment paper.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a small bowl, whisk together 1 1/3 cups milk and the lemon juice; let it sit at room temperature for 10 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a large bowl, combine the flour, baking soda and salt. Rub in the butter until coarse crumbs form. Stir in the cranberries.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Beat the egg into the milk mixture and then add to the flour mixture, mixing until just combined. Transfer the dough to a lightly floured surface and knead until it just comes together. Form the dough into an 8-inch round and place on the prepared baking sheet. Using a knife, score an "X" 1/2-inch deep in the center. Bake until golden and crusty (about 25-30 minutes). Let cool completely.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Meanwhile, in a medium bowl, combine the powdered sugar, lime zest, lime juice and the remaining tablespoon of milk. Drizzle over the cooled bread and slice for serving.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em><strong>Yield:</strong> 8-12 Servings</em></div><div class="separator" style="clear: both; text-align: left;"><em><strong>Source:</strong> </em><a href="http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/side-dish-recipes/Cranberry-Soda-Bread-with-Lime-Glaze"><em>Every Day with Rachael Ray </em></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com0tag:blogger.com,1999:blog-4753624666794434579.post-16383712765121127712010-12-03T07:39:00.002-05:002010-12-03T07:42:23.866-05:00What's Baking Challenge - Thanksgiving<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_nzBYyXlyOOo/TPjbkdQBSAI/AAAAAAAAAVw/DgZwCcnZxMM/s1600/What%2527s+Baking+Badge%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://2.bp.blogspot.com/_nzBYyXlyOOo/TPjbkdQBSAI/AAAAAAAAAVw/DgZwCcnZxMM/s1600/What%2527s+Baking+Badge%255B1%255D.JPG" /></a></div><br />
Well, it's that time again and I can hardly believe we're already rounding up recipes from last month's What's Baking Challenge (it seems like just about a week ago, we were doing our first round up for October). Wow, how time flies!<br />
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This was an interesting month because it was about Thanksgiving and it was really nice to see everyone's interpretations of the theme and what reminded them of this special holiday. It was also nice to see a wide variety of baked goods made and not just desserts! <br />
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Below are the entries from most everyone (I know that some people stepped out for the month due to time commitments)...hopefully you'll find something that catches your eye and also some other blogs that may be of interest to you!<br />
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And before I go, our host chosen for December is Stephanie from <a href="http://browniesandblondies.blogspot.com/">Brownies and Blondies</a>. The theme she has chosen is Holiday Colors! I think it will be really fun to see how everyone interprets it and whether they stick with the typical red and green for Christmas, blue and white for Hanukkah, red/green/black for Kwanzaa, black and gold for New Years Eve, a simple red and white combination or maybe even something Wintry in light blue/silver/white! Stay tuned next month to find out....<br />
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<strong><em><span style="font-size: large;">Edible Cornucopia</span></em></strong><br />
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<em><strong>Source:</strong> <a href="http://ouritaliankitchen.blogspot.com/2010/11/edible-cornucopia.html">Our Italian Kitchen</a></em><br />
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<em><strong><span style="font-size: large;">Rustic Apple Crostata</span></strong></em><br />
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<em><strong>Source:</strong> <a href="http://theboysmademedoit.blogspot.com/2010/11/whats-baking-rustic-apple-crostata.html">The Boys Made Me Do It</a></em><br />
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<em><span style="font-size: large;"><strong>Pumpkin Cranberry Pecan Upside Down Cake</strong></span></em><br />
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<em><strong>Source:</strong> <a href="http://www.beantownbaker.com/2010/11/pumpkin-cranberry-pecan-upside-down.html">Beantown Baker</a></em><br />
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<em><span style="font-size: large;"><strong>"The Pie That Won't Die"</strong></span></em><br />
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<em><strong>Souce:</strong> <a href="http://tinytyrantskitchen.blogspot.com/2010/11/pie-that-wont-die.html">The Tiny Tyrant's Kitchen</a></em><br />
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<em><span style="font-size: large;"><strong>Cranberry Apple Mini Pies</strong></span></em><br />
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<em><strong>Source:</strong> <a href="http://hezzi-dsbooksandcooks.blogspot.com/2010/11/cranberry-apple-mini-pies-whats-baking.html">Hezzi-D's Books and Cooks</a></em><br />
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<em><strong><span style="font-size: large;">Sweet Potato Trifle</span></strong></em><br />
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<em><strong>Source:</strong> <a href="http://www.carriessweetlife.com/2010/11/26/sweet-potato-trifle/">Carrie's Sweet Life</a></em><br />
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<em><strong><span style="font-size: large;">Bacon and Cheddar Apple Pie</span></strong></em><br />
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<em><strong>Source: </strong><a href="http://thejeyofcooking.wordpress.com/2010/11/27/wb-challenge-2-bacon-and-cheddar-apple-pie/">The Jey of Cooking</a></em><br />
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<em><strong><span style="font-size: large;">Pumpkin Roll with Cream Cheese Filling</span></strong></em><br />
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<em><strong>Source:</strong> <a href="http://ourshareoftheharvest.com/2010/11/29/pumpkin-roll-with-cream-cheese-filling/">Our Share of the Harvest</a></em><br />
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<em><span style="font-size: large;"><strong>Pilgrim Bread</strong></span></em><br />
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<em><strong>Source:</strong> <a href="http://wamozart12cooks.blogspot.com/">Pursuing Domestic Goddess-ness</a></em><br />
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**For what it's worth, please excuse the formatting above with the caption sourcing of the pictures. Blogger isn't working with me the way I'd like and for some reason some of the captions are not properly placed under each picture. I'll keep working on it to hopefully get it fixed!<br />
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</div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"> </div>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com1tag:blogger.com,1999:blog-4753624666794434579.post-81023555352583660912010-12-02T07:30:00.003-05:002010-12-06T07:20:19.019-05:00Mini-Zucchini & Basil Quiche<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_nzBYyXlyOOo/TPP0lOy2KoI/AAAAAAAAAVs/U5Z80Kck5xA/s1600/Zucchini+Basil+Mini-Quiche+II.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://2.bp.blogspot.com/_nzBYyXlyOOo/TPP0lOy2KoI/AAAAAAAAAVs/U5Z80Kck5xA/s320/Zucchini+Basil+Mini-Quiche+II.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We all know that Black Friday happens to be the craziest and busiest shopping day of the year. I never, let me repeat, never go out that day! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">But unfortunately, my streak of not going out on Black Friday ended this year. You see, I picked up a part-time job this Fall to help get me out of the house, meeting new people here and just having something to do. That job happens to be in retail (one of my loves)! I love shopping and I love working in retail so what better way to fill my days than doing something I love...not everyone gets that opportunity.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Back to Black Friday....so in all of the years I worked my hand in retail, I always lucked out and never had to work this dreaded day. Until now. We were open for 22 hours straight and I was scheduled from 11:45p-7:30a. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So, Thanksgiving night, I had to go into work. After spending all day in the kitchen. After stuffing my face with food. After all of that, I had to go into work waaaayyyy past my bedtime! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Believe it or not, it was actually fun and not as bad as I thought! I'm glad, though, that I was on the other side of the coin working the holiday as opposed to actually shopping it. But all in all, I made it, I had fun and I made a little extra money!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Unfortunately, because we were open practically all day and really busy, we really didn't have the opportunity to get out for our breaks, so everyone was tasked with bringing in items to eat to help replenish and reboost our energy levels throughout the morning, day and night. I decided to bring in a few different things: scones, soda bread and mini-quiches. Oh my goodness, I cannot even begin to tell you how good these little quiches were! I'm not normally a fan of egg-y type dishes, especially quiche, but these definitely changed my mind. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The flavor combination of sweet basil and zucchini with tangy Parmesan cheese and light, fluffy eggs provided our mouths were the perfect bite of sweet, creamy and tangy goodness! And they're crustless, which was really nice and convenient for popping in your mouth! These were so good that Chris and I couldn't keep our hands off of them, so I had to make another batch to take into work that night!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><em><span style="font-size: large;">Mini-Zucchini & Basil Quiche</span></em></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><em>Ingredients</em></strong></div><div class="separator" style="clear: both; text-align: left;">1/4 cup Cornstarch</div><div class="separator" style="clear: both; text-align: left;">1 1/4 cup Milk</div><div class="separator" style="clear: both; text-align: left;">2 Eggs</div><div class="separator" style="clear: both; text-align: left;">2 Egg Yolks</div><div class="separator" style="clear: both; text-align: left;">1 cup Heavy Cream</div><div class="separator" style="clear: both; text-align: left;">3/4 Tsp. Salt</div><div class="separator" style="clear: both; text-align: left;">1/8 Tsp. Nutmeg</div><div class="separator" style="clear: both; text-align: left;">Cooking Spray</div><div class="separator" style="clear: both; text-align: left;">Olive Oil</div><div class="separator" style="clear: both; text-align: left;">4 Garlic Cloves, minced</div><div class="separator" style="clear: both; text-align: left;">1/2 Onion, diced finely</div><div class="separator" style="clear: both; text-align: left;">2 Zucchini, grated</div><div class="separator" style="clear: both; text-align: left;">1/4 cup Parmesan Cheese, grated</div><div class="separator" style="clear: both; text-align: left;">Fresh Basil, chopped finely</div><div class="separator" style="clear: both; text-align: left;"><br />
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Pre-heat oven to 450 degrees.<br />
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In a medium bowl, whisk together the cornstarch and 1/2 cup of milk until smooth. Add in the whole eggs and egg yolks, whisking again, until smooth. Gradually add in the remaining milk, cream, salt and nutmeg; whisk until combined. Refrigerated until ready to use.<br />
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In a large skillet, heat olive oil over med-high heat. Add in the garlic and onion; saute until fragrant (about 2 minutes). Add in the zucchini and cook until just softened (about 4 minutes). Remove from heat.<br />
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Spray a mini-muffin tin with cooking spray. Place a pinch of cheese in the bottom of each cup, topping it with a teaspoon helping of the zucchini mixture and a pinch of basil. Pour a tablespoon helping of the egg mixture into each cup.<br />
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Bake for 15-18 minutes or until the quiches begin to puff up and turn golden brown. Let cool for 10 minutes and carefully run a butter knife around the rim of each cup to gently lift each quiche out.<br />
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<strong>**These quiches freeze very well in a sealed Ziploc bag or resealable container. If heating from frozen state, place them on a cookie sheet and bake for 5-10 minutes at 400 degrees.</strong><br />
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<em><strong>Yields:</strong> 48 Quiches</em><br />
<em><strong>Source:</strong> Adapted from <a href="http://www.thekitchn.com/thekitchn/breakfast/makeahead-recipe-crustless-miniquiches-125509">The Kitchn</a>, originally adapted from Fine Cooking Magazine</em>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com1tag:blogger.com,1999:blog-4753624666794434579.post-89954294643772258992010-12-01T08:21:00.000-05:002010-12-01T08:21:31.164-05:00Spinach & Artichoke Dip<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nzBYyXlyOOo/TPPzh17ZObI/AAAAAAAAAVg/AMyvreJhi_w/s1600/Spinach+%2526+Artichoke+Dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://3.bp.blogspot.com/_nzBYyXlyOOo/TPPzh17ZObI/AAAAAAAAAVg/AMyvreJhi_w/s320/Spinach+%2526+Artichoke+Dip.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Rounding out the list of appetizers we had on Turkey Day is this recipe for Spinach & Artichoke Dip. I've definitely had my fair share of the dip and have tried my hand at a variety of recipes including those that are super easy and require very few ingredients to others that are much more complex, ingredient-heavy and time consuming. This particular recipe falls right in the middle. It's actually fairly easy to throw together and in fact, the lengthy part is the baking process. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">This recipe is yet another from the infamous Grand Temptations cookbook....don't you ever get tired of me talking about it?! I've had that book for years and still haven't made every single recipe in it, so I knew it was time to indulge in this particular one, especially since I've been eyeing it for quite some time. I'm not really sure why I never made it before, but I can definitely say that this, by far, is the best recipe I've made for Spinach & Artichoke Dip!</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">It's super creamy, a little rich (but not too heavy) and has the right amount and balance of spinach, artichokes, cheese and garlic. Served with tortilla chips, crackers, bread or even veggies, this particular recipe is definitely sure to please at any gathering!</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong><em><span style="font-size: large;">Spinach & Artichoke Dip</span></em></strong></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong><em>Ingredients</em></strong></div><div class="separator" style="clear: both; text-align: justify;">2 Tbsp. Olive Oil</div><div class="separator" style="clear: both; text-align: justify;">12 oz. Fresh Baby Spinach</div><div class="separator" style="clear: both; text-align: justify;">1 - 15oz. jar Artichokes, drained and chopped</div><div class="separator" style="clear: both; text-align: justify;">1/2 Med. Onion, diced</div><div class="separator" style="clear: both; text-align: justify;">1 1/3 cups Parmesan Cheese, grated</div><div class="separator" style="clear: both; text-align: justify;">5 Garlic Cloves, minced</div><div class="separator" style="clear: both; text-align: justify;">3/4 cup Fresh Basil, chopped</div><div class="separator" style="clear: both; text-align: justify;">12 oz. Cream Cheese, softened</div><div class="separator" style="clear: both; text-align: justify;">Salt to taste</div><div class="separator" style="clear: both; text-align: justify;">Pepper to taste</div><div class="separator" style="clear: both; text-align: justify;">Parmesan Cheese, shredded</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong><em>Directions</em></strong></div><div class="separator" style="clear: both; text-align: justify;">Preheat the oven to 400 degrees.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">In a large skillet, heat the olive oil over med-high heat. Add the spinach to the pan in batches until it wilts down. Remove from the heat and chop it up once it's cool to the touch.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">In a medium bowl, mix together the spinach, artichokes, onion, grated Parmesan cheese, garlic, basil, cream cheese, salt and pepper. Spoon the mixture into a baking dish and sprinkle with shredded Parmesan cheese.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Microwave on high for 45 seconds and then bake for 20-25 minutes or until golden brown. Serve with crackers, chips, bread or vegetables.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><em><strong>Yield:</strong> 10 Servings</em></div><div class="separator" style="clear: both; text-align: justify;"><em><strong>Source:</strong> Adapted from <a href="http://www.amazon.com/Grand-Temptations-Delightful-Diversions-Michigan/dp/0963492713">Grand Temptations</a></em></div><div class="separator" style="clear: both; text-align: justify;"></div>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com1tag:blogger.com,1999:blog-4753624666794434579.post-83888634696217260272010-11-30T07:54:00.000-05:002010-11-30T07:54:50.801-05:00"Classic" Stuffed Mushrooms<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_nzBYyXlyOOo/TPP0GPApIMI/AAAAAAAAAVo/6wBYK_hmHcw/s1600/Stuffed+Mushrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://2.bp.blogspot.com/_nzBYyXlyOOo/TPP0GPApIMI/AAAAAAAAAVo/6wBYK_hmHcw/s320/Stuffed+Mushrooms.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Adding to the list of yummy Thanksgiving apps this year were Stuffed Mushrooms. I love, love, love stuffed mushrooms of practically any sort and it had been quite some time since I've sunk my teeth into one, so it was only right to make them for this food-filled holiday!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is actually a very classic recipe and what some would refer to as the "original." There are so many variations out there now for stuffed mushroom recipes that it can sometimes be hard to find one that is different, yet appealing to all palettes. You can stuff them with crab, an assortment of cheeses, potatoes, different types of meat, etc. When in doubt, I always refer to the tried and true, the classic, the original, the big guy...you get the point, I'm sure.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">With a healthy (not waist-healthy but portion-healthy or size-healthy, if you rather) bite of sausage, cream cheese and Parmesan cheese stuffed into a juicy mushroom, your mouth explodes with depths of flavor and textures...it's pleasing in so many ways! They're such a savory and slightly rich addition, that you don't need too many which is why this recipe can go a long way with guests, even leaving enough for seconds or thirds!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Oh and for what it's worth, please don't mind my picture...I accidentally left them in the oven too long! Even after my timer told me it was time for them to come out, I was preoccupied with other kitchen tasks....who am I kidding? I was stuffing my face "taste-testing" other yummies I was working on! Irregardless, they were still good and we devoured every.single.one!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><em><span style="font-size: large;">"Classic" Stuffed Mushrooms</span></em></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><em>Ingredients</em></strong></div><div class="separator" style="clear: both; text-align: left;">24 oz. Button Mushrooms</div><div class="separator" style="clear: both; text-align: left;">1/2 lb. Pork Sausage (whatever flavor you like...I used Italian)</div><div class="separator" style="clear: both; text-align: left;">1/2 Med. Onion, diced</div><div class="separator" style="clear: both; text-align: left;">4 cloves Garlic, minced</div><div class="separator" style="clear: both; text-align: left;">1/3 cup Chicken Broth</div><div class="separator" style="clear: both; text-align: left;">8 oz. Cream Cheese, softened</div><div class="separator" style="clear: both; text-align: left;">1 whole Egg Yolk</div><div class="separator" style="clear: both; text-align: left;">3/4 cup Parmesan Cheese, grated</div><div class="separator" style="clear: both; text-align: left;">Salt to taste</div><div class="separator" style="clear: both; text-align: left;">Pepper to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><em>Directions</em></strong></div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350 degrees.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Gently wipe off mushrooms with a damp cloth or paper towel to remove dirt. Pop out the stems, reserving both parts.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Chop up the stems into fine pieces and set aside.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a skillet, cook the sausage over med-high heat until browned; drain the grease and transfer meat to a plate to set aside.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Meanwhile, add the onions and garlic to the skillet and cook over medium heat until softened (about 2 minutes). Pour chicken broth into the skillet and deglaze the pan by running a whisk or spoon around the bottom of the pan to scrape up any bits left behind by the meat. Continue cooking until liquid evaporates (about 5-7 minutes). Add in the mushroom stems and cook to soften (about 2 minutes). Remove from heat and set aside to cool.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a medium bowl, mix together the cream cheese and egg yolk. Add in the Parmesan cheese and mix until combined well. Add in meat and mushroom mixture and mix well. Refrigerate the mixture, allowing it to firm up (about 20 minutes).</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When ready, smear the sausage mixture into each button cap cavity, allowing a generous amount to sit on top. Place stuffed mushrooms on a baking sheet and bake for 20-25 minutes (or until golden brown).</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em><strong>Yield:</strong> 12-16 Servings</em></div><div class="separator" style="clear: both; text-align: left;"><em><strong>Source:</strong> Adapted from </em><a href="http://thepioneerwoman.com/cooking/2009/08/stuffed-mushrooms-baby/"><em>The Pioneer Woman</em></a></div>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com0tag:blogger.com,1999:blog-4753624666794434579.post-63799977015947574392010-11-29T14:09:00.000-05:002010-11-29T14:09:30.597-05:00Sausage Cups<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_nzBYyXlyOOo/TPPzUzHoT-I/AAAAAAAAAVc/QysFTtJhRdg/s1600/Sausage+Cups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://2.bp.blogspot.com/_nzBYyXlyOOo/TPPzUzHoT-I/AAAAAAAAAVc/QysFTtJhRdg/s320/Sausage+Cups.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Happy post-Thanksgiving Day everyone! I hope everyone survived the holiday and Black Friday madness (if you were crazy enough to get out in it)! </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Because our families live in other states, Chris and I spent Turkey Day at home, together, this year. It was really nice with just the two of us and definitely complete with all the fixins! We had the usual roast turkey, dressing, mashed potatoes and gravy, etc. But I also made a few appetizers to help fill us up even more throughout the day! </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">I decided to make new appetizers this year utilizing recipes that I haven't made before and I'm so glad I gave these Sausage Cups a place at the table this year. They were the perfect mouthful of crunchy, chewy, spicy cheesiness! And they were so easy to put together...they practically took no time at all! And believe it or not, they're just as good leftover! </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">This is such a versatile recipe and you really can change up the variation of flavors by changing out the ingredients you use! I ended up using Italian sausage, but I think they would be dually delicious substituted with Hot sausage, ground chicken or ground turkey as well (especially if you're trying to avoid the heavy calories and flavors the sausage gives). The original recipe called for a blend of Monterrey jack and cheddar cheese but I used what I had on-hand. Either way, any mixture of cheese would work just fine!</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">We actually enjoyed these so much, I decided to make another batch of them today just to have for a snack and also to freeze them!</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong><em><span style="font-size: large;">Sausage Cups</span></em></strong></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong><em>Ingredients</em></strong></div><div class="separator" style="clear: both; text-align: justify;">1 lb. Ground Sausage </div><div class="separator" style="clear: both; text-align: justify;">1 pkg. Won Ton Wrappers</div><div class="separator" style="clear: both; text-align: justify;">2 cups Cheddar Cheese, shredded </div><div class="separator" style="clear: both; text-align: justify;">1/2 cup Ranch Dressing</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong><em>Directions</em></strong></div><div class="separator" style="clear: both; text-align: justify;">Preheat oven to 350 degrees. Spray a mini-muffin tin and set aside.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">In a skillet over med-high heat, crumble the sausage until browned; drain. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Meanwhile, insert the won ton wrappers into the muffin tin to form little cups or bowls. Bake for 5 minutes.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">In a medium bowl, mix together the sausage, cheese and ranch dressing. Carefully spoon the mixture into the pre-cooked won ton cups and finish baking for an additional 10 minutes.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><em><strong>Yield:</strong> 30 Servings</em></div><div class="separator" style="clear: both; text-align: justify;"><em><strong>Source:</strong> Adapted from </em><a href="http://bobevans.com/recipe/Sausage_Cups.aspx"><em>Bob Evans</em></a></div>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com2tag:blogger.com,1999:blog-4753624666794434579.post-53288834165194312462010-11-23T08:29:00.001-05:002010-11-23T17:05:26.855-05:00Apple Pecan Cheesecake - What's Baking Challenge<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nzBYyXlyOOo/TOu8HnQ4sSI/AAAAAAAAAVM/nq1S_EWPbhs/s1600/Apple+Pecan+Cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://1.bp.blogspot.com/_nzBYyXlyOOo/TOu8HnQ4sSI/AAAAAAAAAVM/nq1S_EWPbhs/s320/Apple+Pecan+Cheesecake.jpg" width="320" /></a></div><br />
It's that time again....it's time for the What's Baking Challenge! First of all, I'm so sorry y'all for being such a slacker on the blog front. Despite how it may look, I really haven't been slacking at home (promise). We've been very busy and my computer is very, very sick. I am "temporarily" on Chris' computer for now which is my why my posts have been few and far between.<br />
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But it's nearing the end of the month and with that comes the What's Baking Challenge. If you remember from last month's post, the theme chosen for November is Thanksgiving! What better way to celebrate Turkey Day than with a non-traditional dessert! While I love me some pumpkin pie, I'm feeling a little overkill with all of the pumpkin recipes I've been seeing lately. So I thought I'd liven things up a bit with a cheesecake. But not just your usual New York cheesecake. This one has a delightful little mixture of apples and pecans tossed in cinnamon and sugar on top....YUM!<br />
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I'm telling you, this is definitely a great alternative (or addition) to the typical dessert fare you see on Thanksgiving. The cheesecake with the apples and pecans on top really give a warm, comforting feeling in your mouth and really brings it home. It could definitely stand on it's own at the table next to the turkey and dressing but if you have to go with the traditional T-Day dessert(s), you really should throw this in as an accompaniment...I promise, you won't be disappointed and neither will your guests!<br />
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<strong><em><span style="font-size: large;">Apple Pecan Cheesecake</span></em></strong><br />
<br />
<strong><em>Ingredients - Crust</em></strong><br />
1 1/2 cups Graham Cracker Crumbs<br />
1/4 cup Butter, melted<br />
2 Tbsp. Sugar plus <br />
<br />
<strong><em>Ingredients - Cheesecake</em></strong><br />
4 - 8oz. pkg. Cream Cheese, softened<br />
1 1/2 cups Sugar<br />
1 Tsp. Vanilla<br />
1 cup Sour Cream<br />
4 Eggs<br />
3 Lg. Apples, peeled, seeded and chopped<br />
3/4 cup Pecans, chopped<br />
1 Tsp. Ground Cinnamon<br />
<br />
<strong><em>Directions</em></strong><br />
To make the crust, preheat oven to 325 degrees. Line a 13x9-inch baking dish with foil. <br />
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In a small bowl, mix together the graham cracker crumbs, butter and sugar. Press mixture into the bottom of the pan and bake for 10 minutes.<br />
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Meanwhile, in a large bowl, beat together the cream cheese, 1 cup of sugar and vanilla until smooth. Add in sour cream; mix well. Add eggs, one at a time, beating between additions until blended together. <br />
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In a medium bowl, combine the apples, pecans, remaining sugar and cinnamon. Mix until the pecans and apples are coated with cinnamon and sugar.<br />
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Pour the cheesecake mixture over the cooled graham cracker crust. Spoon the apples and pecans over the cheesecake mixture and bake for 1 hour. <br />
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Remove from the oven and place in the refrigerator for 4 hours to let cool and set. Using the foil, pull the cheesecake out of the dish and cut into serving-size squares.<br />
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<em><strong>Yield:</strong> 16 Servings</em><br />
<em><strong>Source:</strong> Adapted from <a href="http://www.kraftrecipes.com/recipes/apple-pecan-cheesecake-94523.aspx">Kraft Foods</a></em>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com1tag:blogger.com,1999:blog-4753624666794434579.post-91633852149452089182010-11-11T07:17:00.000-05:002010-11-11T07:17:36.095-05:00Easy Caramel Corn<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nzBYyXlyOOo/TNqPJw65EfI/AAAAAAAAAU8/Ut2rxWopOL4/s1600/Easy+Caramel+Corn+III.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" px="true" src="http://1.bp.blogspot.com/_nzBYyXlyOOo/TNqPJw65EfI/AAAAAAAAAU8/Ut2rxWopOL4/s320/Easy+Caramel+Corn+III.jpg" width="320" /></a></div><br />
With Fall, comes tailgating and football parties. And with tailgating and football parties, comes food (more importantly, snacks). That's where this recipe comes in! This is probably the easiest recipe out there for homemade caramel corn (at least from what I've found) and don't let the ease of the recipe fool you: it's just as tasty!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nzBYyXlyOOo/TNqQsumx9AI/AAAAAAAAAVA/lACQ0rjeLDA/s1600/Easy+Caramel+Corn+II.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" px="true" src="http://3.bp.blogspot.com/_nzBYyXlyOOo/TNqQsumx9AI/AAAAAAAAAVA/lACQ0rjeLDA/s320/Easy+Caramel+Corn+II.jpg" width="320" /></a></div><br />
I've been making this caramel corn for years now and it's always been a hit whether I've brought it to work parties, holiday gatherings, giving away as gifts or just making it here at home for something to munch on. It's also very versatile and can be combined with other goodies such as pecans, candy corn, peanuts, etc. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nzBYyXlyOOo/TNqQ3WYsioI/AAAAAAAAAVE/dgrgsXdzJSg/s1600/Easy+Caramel+Corn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="http://1.bp.blogspot.com/_nzBYyXlyOOo/TNqQ3WYsioI/AAAAAAAAAVE/dgrgsXdzJSg/s320/Easy+Caramel+Corn.jpg" width="320" /></a></div><br />
<strong><em><span style="font-size: large;">Easy Caramel Corn</span></em></strong><br />
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<strong><em>Ingredients</em></strong><br />
3 bags Unbuttered Popcorn, popped<br />
1 cup Unsalted Butter<br />
2 cups Brown Sugar, packed<br />
1/2 cup Light Corn Syrup<br />
1/2 Tsp. Baking Soda<br />
<br />
<strong><em>Directions</em></strong><br />
Empty the popcorn into a brown paper bag, being careful to not let the unpopped kernels get in.<br />
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In a small saucepan, combine the butter, brown sugar and corn syrup over med-high heat. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from the heat and stir in the baking soda.<br />
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Pour the caramel over the popcorn in the bag; close the bag and shake well. Microwave on high for 2 minutes. Remove and shake well or mix with a wooden spoon so that all of the popcorn is coated in caramel. Spread over wax paper and let cool. <br />
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<em>**Be careful as it will be very hot coming out of the microwave**</em><br />
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<em><strong>Yield:</strong> 14-16 Servings</em><br />
<em><strong>Source:</strong> From <a href="http://www.amazon.com/Grand-Temptations-Delightful-Diversions-Michigan/dp/0963492713">Grand Temptations</a></em>Dunne'http://www.blogger.com/profile/06989447098442802424noreply@blogger.com4