Anna Can Cook!

Finished Quilt

2011-09-13T20:34:00.002-06:00

So...

Here's the thing. I cook. A lot. I even cook with the intentions of posting recipes on this blog. I take pictures of the food. Then, sometimes it just falls apart. I forget, I don't have time, I wonder why I'm even posting recipes here...

I have been sewing a lot lately. I always do, but lately I've been sewing a lot more. Quilts, clothing, household schtuff.

I feel like if I can post a variety of stuff, I will probably be more diligent to post different things, rather than just food.

If I post that kind of stuff, tutorials, projects I'm working on, fabric choices, finished projects, is that going to annoy you? I know this is technically a "cooking blog.

Mostly I ask this, because check it out:

I finally finished Zoe's quilt! Well, to be honest, I "finished" it months ago. It has been sitting, waiting for the binding, and waiting for Zoe to move into her "big girl bed". I finished the binding [my mom is an amazing quilter and taught me the best way ever to do binding], and Zoe moved into her bed.

And I love it. The colors are awesome. It turned out just how I wanted it to. [The bottom isn't pink minky, that is just the back of Zoe's snuggly blanket her Grammy made her folded at the end of her bed.]

Pattern used: Skipping Squares from Cluck Cluck Sew [blog] [The circle pillow is also a tutorial from her blog!]
Fabric used: a mishmash of stuff I have been collecting forever! Amy Butler, Free Spirit, Riley Blake....

So, thoughts? Are we anti-sewing?

Easy Granola

2011-09-13T13:53:00.003-06:00

My kids LOVE granola!! We eat it for breakfast, with milk (GREAT for keeping those bellies full until lunch), on top of greek yogurt (Zoe's preferred method), as a snack, with fruit, on top of cobblers, with ice cream, etc.

This is our quick, "basic" recipe. You most likely have everything on hand for this already. It will save you a ton of money compared to buying your granola at the store.

Also, you can creat your own variety. You can add nuts, dried fruit (raisins, dried cranberries, etc), ground flaxseed (I usually do this), etc.

Quick Granola

8 cups oats (any kind will do)
2 cups coconut (you can omit if you like, but you won't really taste "coconut", it gives a great flavor and texture.)
2 T. cinnamon
1 1/2 c. light brown sugar
1/2 c. water
1 c. coconut oil (you can use vegetable oil if that is what you have)
2 tsp. vanilla (I use vanilla bean paste, but you can use regular vanilla if you like)

In a BIG bowl, mix together oats, cinnamon and coconut. (This would be the time to add ground flaxseed, nuts, etc.)
In a sacuepan over med-low heat, mix together the water and brown sugar, until the sugar is dissolved. Turn up the heat, and bring the mixture to a boil. Reduce heat (but let it continue to boil), and stir for one minute.
Remove mixture from heat, add in oil and vanilla.
Pour over oats, and mix to evenly combine.
Grease two large cooking sheets (using baking spray), and evenly pour the granola on the cookie sheets. Spread out the granola, but don't pack it down.
Bake at 275 degrees for 60-70 minutes until golden brown and toasted. Remove from oven and let sit in pans for 10 minutes.
Using a spatula, go through and "crack" up the granola. Let it sit until completely cool.
Once cool, store in an airtight container.

It's fun to make variations, try adding in different ingredients. Sometimes I also add honey or agave nectar in the liquid, and cut back on the brown sugar. But, this is a great basic version to play with!

Enjoy!

Harvest / Vanilla Bean Ice Cream Recipe

2011-08-26T14:02:00.001-06:00

A small glimpse of the blackberries we picked.

My oldest dude, Mason, helping me slice the tomatoes from our garden, so we could make "sundried tomatoes".

Grape "pastegh"....fruit leather.

I can't even begin to tell you the amount of canning/preserving that has been going on around here. A lot of it is from our garden, but even some of it isn't.

So far, this year, here is what I've done:
-Sundried tomatoes (amazing!)----used cherry tomatoes & thyme from my garden
-Raspberry jam (raspberries bought locally)
-Blackberry jam (with a few raspberries thrown in for good measure---blackberries picked locally)
-Jalapeno jelly ---- ALL from my garden (red & green bell peppers, jalapenos)
-Bottled (canned?) peaches---bought locally
-pickles (cucumbers from my garden)

I also flash froze a bunch of blackberries, strawberries, and peaches.

Hopefully I will also be able to do some tomatoes, salsa and pasta sauce. So far, our bigger tomatoes (romas, etc.) are slow to produce. I think it has to do with our insanely wet spring. I'm hoping they are all just coming on late!

Admittedly, not everything is being "saved" for later.

The peaches that I bought are amazing! In fact, they are so ripe & juicy that I had a hard time slicing them for canning. They aren't pretty (in the jar), but they'll taste good! So, of course we had to eat some.

I made a simple, but amazing, vanilla bean ice cream. Then, I topped it with tons of sliced juicy peaches.

As my son Camden would say, "Mom, I could DIE with this." Who can say it better than a 6 year-old?

So, go buy (or pick) some juicy, fresh, local peaches, and slice them ontop of this ice cream!

Vanilla Bean Ice Cream

1 cup cold half & half
3/4 c. granulated sugar
2 cups cold heavy cream
2 tsp. vanilla bean paste (or vanilla beans)

In a medium sized bowl, or the bowl of your mixer, whisk (or beat) together the half & half and the sugar until the sugar is dissolved. Mix in the heavy cream and the vanilla until well combined.
Pour into ice cream maker, and mix until thickened about 30 minutes.
Transfer the ice cream into a freezer safe container and freeze (with a lid on) until frozen. At least 2 hours.

BTS Dinner.

2011-08-22T14:40:00.000-06:00

Kids started school today.

For the first time since my oldest was born (8.5 years ago), I only have one child home with me all day. What in the world do you do with only one child home?! It feels weird.

Sad. Lonely. Quiet. And weird.

I miss my little dudes.

But, in their absence, maybe I will have time to update my poor neglected blog.

We had a fun back-to-school dinner last night. I made a big deal out of it, and let the kids select the menu. [They decided on grilled steak , twice baked potato mash, garlic broccoli , fresh squeezed lemonade & I made lemon cupcakes with blackberry filling and a lemon frosting. ]

Buttermilk Waffles

2011-08-09T09:02:00.000-06:00

**Once again, I apologize for my summer hiatus. I have been spending almost no time on the computer---instead trying to hang out with my little midgets and have fun. So far, it's working! School starts soon (sadly), so maybe I'll get my groove back by then!
Yes, another breakfast recipe.

Seriously though, these are some seriously good waffles! Just ask my kids, they ate them by the truckload.

Buttermilk Waffles

2 eggs
1 3/4 c. buttermilk
1/2 c. butter melted and cooled to room temperature
2 tsp. vanilla extract (real, not fake---vanilla bean paste is also good here, but will make them a bit sweeter)
1 3/4 c. unbleached all-purpose flour
2 T. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

In a medium bowl, beat together the eggs, buttermilk, melted butter & vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.
Spray your waffle iron with nonstick cooking spray before preheating it. Cook for 2-3 minutes, or until your iron stops steaming. [Will vary depending on your waffle iron.]

Serve traditionally with butter and syrup...or with strawberries & vanilla bean whip cream (our house favorite).

Recipe Update.

2011-07-29T15:55:00.000-06:00

A funny thing happened.

My garden decided to send me 1400 zucchini all at the same time.

So begins the time of year in which every meal has some form of zucchini in it. Somewhere, somehow.

The other day, the midgets and I made a batch of zucchini bread. It's been a while, so I had to pull up my recipe. (I have a tendency not to cook from recipes exactly.)

I noticed a few ingredients that I talked about, but then never listed! Whoops! (Oh, you know, things like bananas, etc.)

So, I've fixed and updated my zucchini bread recipe. And, in case you need a reminder: It's freaking delicious.

I just picked 6 more zucchini. We might have to make more. And then some brownies.

Funny thing....

2011-07-25T16:53:00.000-06:00

I've been cooking like crazy.

Even taking pictures.

But for some reason, getting from there to HERE is the hard part! 3 kids, busy summer, right?

Anyway, hopefully soon I can get these posted. Coming soon:

Another grilled pizza: prosciutto & caramalized purple onion with fresh mozzarella

Another AMAZING Turkey Burger recipe!

The best Buttermilk Waffles

Tips on making this amazing Artisan Bread.

Our current fave (subject to change) panini, with a watermelon slush.

The BEST homemade fruit leather!

...and tips on using and storing those fresh summer herbs!!

...Also, I promise to post pictures of my newly renovated kitchen! It has taken several months (doing work ourselves, with the help of some awesome family, and paying as we go). The subway tile should be in soon!! As soon as that is done, and the new lighting I will take you on a tour of where the magic happens!!

Grilling Pizza 101 & Red, White & Green Pizza

2011-06-12T15:19:00.001-06:00

Grilling pizzas might be my new favorite obsession! (I feel like I say that about everything!)

It can seem a little intimidating, but seriously, it's almost fool-proof! This can easily be turned into a quick weeknight meal, or even a fun party with tons of different pizzas. I think we might do these again with individual sized pizzas, and let the kids make their own (toppings---not going to send them out to the grill). This would be a really fun, casual, easy summer dinner with friends!

Most important is the pizza dough---I've found that I don't like certain pizza doughs grilled. They can be too doughy, or too puffy, or just to dense. This recipe is hands-down my favorite pizza dough (not just for grilling, but for baking in the oven as well!) It does require a bit of "thinking ahead", but not a ton. You can use it right after you make it, but for best flavor, I suggest the fridge time---trust me, you won't be sorry!

Fridge Pizza Dough

3 c. all purpose flour**
2 tsp. yeast (active dry or instant)
1 1/2 tsp. salt
2 T. olive oil
7/8 to 1 1/8 c. lukewarm water

If you are using active dry yeast (I do in most recipes, unless instant is required), dissolve it, with a pinch of sugar, in 2 Tablespoons of the lukewarm water. (I do this in the mixing bowl I am going to be using.) Let the yeast and water sit together for about 15 minutes, until the mixture has bubbled and expanded. (If you are using instant yeast, skip this step.)
Add in (with the yeast) the remainder of the ingredients. Mix everything together until you've made a soft dough. I use my stand mixer, with a dough hook, and let it knead (speed 2) for about 5 minutes. The dough should barely clean the sides of the bowl, maybe sticking at the bottom. Don't overknead the dough; it should hold together, but might look a little rough on the surface.
**FLOUR: The amount of flour can depend on the humidity, how it was stored, etc. so don't always go by measurements, instead by how your dough looks and feels.
To make pizza now: Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise until it is very puffy. This will take about 1 hour using instant yeast, or about 1 1/2 hours using active dry yeast. It might take longer, just give it the time it needs. Then proceed with baking.
To make pizza later: Allow the dough to rise, covered, for 45 minutes at room temperature. Refrigerate the dough for 4 hours (or for up to 24 hours); it will rise slowly as it chills. This step develops the crust's flavor. About 2 hours before you want to serve the pizza, remove the dough from the refrigerator. ***THIS IS THE WAY I PREFER TO DO IT!
Roll your pizza out on a floured surface (or on a dough board). This recipe makes 2 pizzas. When I'm making it on the grill, specifically, I don't care about the shape as much as the thickness. I want it about 1/2-3/4" thick.

TO GRILL THE PIZZA:

Preheat your grill to a medium heat.
Brush olive oil on ONE side of your pizza. Place the oiled side of your pizza down on the grill.

Sorry for the bad picture, my shadow killed it. Lay your dough directly on the grill, with the oil side down, like this.

Close the cover of your grill. The amount of time this step takes varies, depending on your grill, how fast it cooks, etc. Probably no more than 4 or 5 minutes. Stay close, and check as necessary. However, don't continue to open the lid over and over, or you will loose the heat and the steam necessary.
Once your pizza dough as PUFFED it is ready. At this point, I remove the pizza from the grill. I use my pizza peel, and take it off the grill.

This is what it will look like when it is ready to be taken off the grill. It isn't done at this point, but now we'll add the toppings to the other side.

Flip the crust over so that the puffy side is now on the bottom of your pizza peel (or tray, whatever you are using).

This is what the bottom of mine looked like---PERFECTION!

Now you are going to add whatever toppings, sauces, etc. that you want to your pizza.
Using your pizza peel (or tray, pan, etc.) slide the pizza back onto the grill---no need to oil or anything. You are going to be putting the puffy side onto the heat. Close the lid and cook until the cheese is melted and the toppings are cooked. This should take about 4 -5 minutes depending on your grill.

To make the pizza I made, here are the directions:

Red, White & Green Pizza

tomatoes (roma)
fresh mozzarella
pesto
olive oil
garlic
fresh basil
salt

Slice your tomatoes pretty thin. In a wide shallow bowl, combine a few tablespoons of olive oil with a few tablespoons of crushed garlic cloves. Add your sliced tomatoes and sprinkle with salt. Let this marinate for about 20 minutes while you are working on the pizza dough.
Once you are ready to top your pizza, spread a thin layer of pesto over the crust of the pizza. Top with slices of fresh mozzarella cheese. Then, lay the marinated tomato slices on top. At this point, I usually drizzle a little bit of the garlic flavored oil over the top of the pizza. Not a lot, just a little drizzle.
Cook the pizza until it is cooked through. Top with freshly chopped basil.

**This is a slight play on my favorite Margherita pizza---just the addition of the pesto.

Another great grill treat: With the leftover pizza dough, if you have any. Grill it up, and when it is done, brush it with melted butter and sprinkle it with cinnamon and sugar. In a small bowl, mix together a splash of milk with powdered sugar. Cut the pizza into strips, and dip into the frosting.

We did this last week, and the kids loved it!!

Caprese Salad

2011-05-28T09:26:00.000-06:00

My current favorite food obsession is this salad. I could eat this entire bowl. And then lick the sauce off the bottom. It is THAT good.

This is a good recipe to have on hand for those times when your garden overfloweth---tomatoes and basil from the garden, for the win!

I already know that we will be eating this A LOT this summer. It's so quick to make, and so fresh. And my 2 year old eats it by the fist full.

Caprese Salad

1/4 tsp. salt & 1/2 tsp. sugar
8 oz. FRESH mozzarella cheese
5 fresh tomatoes (I used on the vine tomatoes) if you use roma, you'll need more
10 basil leaves
2 T. red wine vinegar
1/3 c. olive oil
2 cloves garlic
1 tsp. dijon mustard
salt & pepper to taste

Dice your tomatoes---seeding them before you dice. (Scoop out the goop, basically). Place your tomatoes in a mesh strainer, and place over a bowl, to catch the liquid. Toss the tomatoes with sugar and salt. Let rest over the bowl to drain the excess liquid from the tomatoes.
Cut the mozzarella into bite sized pieces. Depending on how fresh your mozzarella is (make sure you buy the fresh kind, and not the kind you can get at a deli), you'll need to dry it off a little, or let it sit on your cutting board for a bit. (If it is really wet, just tap a paper towel over it to absorb some moisture.)
In a blender, combine the vinegar, minced garlic, dijon mustard, salt & pepper, and blend until combined. Slowly stream in the olive oil, until it is emulsified and frothy. Season with salt & pepper to taste.
Take your basil leaves and stack them on top of eachother. Roll them up tight like you are rolling up a cigar (hey...), then slice them in thin strips. You can add more basil if you want, depending on the size of your basil leaves.
Combine the tomatoes, cheese, and basil in a bowl. Pour dressing over and toss to combine. Let rest for at least 30 minutes before serving.
***Sometimes I'll add some of the drained tomato liquid to the dressing---SO good!!!

Potstickers

2011-05-25T08:50:00.000-06:00

Little pockets of delicious goodness. That's what these potstickers are!!

They are shockingly easy to make. A tiny bit time consuming, putting them together by hand, and cooking in batches. But, oh, so worth it!

This recipe makes about 30 potstickers. I suggest doubling or tripling it, and freezing them. Freeze them BEFORE you cook, or they will be a hot mess. [I would flash freeze them----line them up on a baking sheet, and put them in the freezer for a few hours, until solid, and then package them for longer term freezing.]

Chicken Potstickers

1 c. cabbage (chopped finely)
3 green onions (chopped finely)
1/3 c. water chestnuts (chopped finely---do you sense a pattern?)
1 T. soy sauce
1 tsp. salt
2 tsp. fresh grated ginger (about 1")
1 1/2 tsp. sesame oil
1 large chicken breast (about 1/2 lb.)
won ton wrappers (I buy them in the store in the refrigerated section)
water
cornstarch
vegetable oil

Sauce

1/4 c. soy sauce
1/4 c. rice vinegar (can sub white wine vinegar)
1 tsp. sesame oil
1 T. honey
dash of red pepper flakes (optional)

Start by cutting your raw chicken breast into big chunks. Grind it in your food processor until you get "ground chicken". Alternately, you can buy ground chicken, but really? It is so much easier and cheaper to do it yourself! Place chicken in a medium sized mixing bowl.
You can finely chop all of the ingredients, and add them to your bowl. Or do as I do: process them each in your food processor, then add them to the bowl! So much quicker, and keeps everything about the size you need!
Add in soy sauce, salt, ginger and oil. Mix together with hands, until completely combined.
One at a time, take a won ton wrapper (keep the others covered with a damp kitchen towel, so they won't dry out), and place about 1 tsp. of filling in the middle of the wrapper. Take a finger, dip it in a bowl of cold water, and run it along all of the edges of the wonton wrapper. (So, all four sides will be wet.) Fold up two opposite corners, hold together, and fold up the other two corners, connecting and sealing them at the top. Sounds confusing, but really isn't. Hopefully you can tell by the picture above, how they meet.
Place the sealed potsticker on a sheet pan sprinkled with cornstarch. Cover the completed potstickers with a damp towel while you work on the rest.
To cook: You'll cook them in batches, so it can be a tiny bit time consuming, but not hard! [I usually cook about 8-10 at a time in the pan.] In a medium to large non-stick skillet heat about 1 Tablespoon (can use 2, but I found it to be too much oil!), over medium-high heat.
Add potstickers, and cook until the bottoms are golden brown, about 2 minutes. Adjust heat if necessary. If the oil is spitting at you too much, turn it down. You want it bubbling a bit, but not, you know, giving you 3rd degree burns.
Carefully add about 1/2 cup of water to the pan. Most of the oil has cooked off by this point, but there will be some left in the pan, that's okay! Just make sure the heat is turned down enough that when you add the water, you don't start gunfire!! Depending on the size of your pan, you might need to add a bit more water---to make sure it covers the bottom.
Cover the pan immediately with a lid, and cook for 4 minutes. Uncover, and cook for about 3 more minutes, until most of the liquid evaporates. Remove cooked postickers, and store them in something with a lid, while the others cook. The steam will keep them warm. (I used a glass baking dish with a lid.)
Repeat for remaining potstickers.

To make dipping sauce:

Combine all ingredients and whisk well together.
Serve with cooked potstickers.

Vanilla Bean Strawberry Ice Cream

2011-05-23T22:26:00.000-06:00

It's that time of year---I can finally break out the ice cream maker! (Well...hopefully soon. I'll ignore the fact that as I am writing this, it feels more like November than May!)

The other night we had an impromptu barbecue, and I decided to make ice cream for the first time this year. It was a HIT.

Of course, my fridge was busting at the seams with strawberries, so I knew I'd have to include those. And vanilla bean paste, because really, why wouldn't I? Of course, I had just made some strawberry sauce, so I figured it was a match made in heaven!!

And boy, was it.

Vanilla Bean Strawberry Ice Cream

1 pint fresh strawberries, stemmend and chopped
3 T. freshly squeezed lemon juice
1 c. sugar, divided
1 c. milk (you could use whole, but I used 1%)
2 c. heavy cream
1 tsp. vanilla bean paste (or vanilla bean, or vanilla extract)

In a small bowl, combine the finely chopped strawberries with the lemon juice and 1/3 cup of the sugar. Stir gently and allow the strawberries to macerate in the juice for about 2 hours. (If you like bigger strawberries, you can leave them bigger, but they will freeze in big rock chunks that will be hard to eat, so I suggest chopping them pretty finely.)
In a medium bowl, use a mixer or a whisk to combine the milk and the rest of the sugar (2/3 c.) until the sugar is dissolved, about 2 minutes on low speed. Stir in the heavy cream, vanilla, and the juices from the strawberries.
Add to ice cream maker and freeze until thickened. During the last 5 minutes, add strawberries.
Remove and store in a freezer-safe container and freeze until hard.

Serve topped with strawberry sauce.ALTERNATE DIRECTIONS:
Strawberry Revel
-Prepare as above, except when transferring the ice cream from the maker to a container, mix in streams of the strawberry sauce, to create a revel. Don't mix! Leave the streams of strawberry sauce flowing through the ice cream. Freeze until hard.

Strawberry Sauce

2011-05-22T22:34:00.000-06:00

Confusing picture...but trust me, I'll make it all come together!

As you know, I love strawberries. Probably one of my all time favorite fruits---and that is saying a lot, since I could live off of fresh fruit!

I love to make strawberry sauce! It's so simple to make, and honestly can be used in literally hundreds of ways. Heat it up and serve it with pancakes or waffles, serve it over angel food cake, or with strawberry shortcake, mix it into yogurt, freeze it in ice cube trays and pop them into lemonade (hey, I just thought of that one!), add it to smoothies, the list goes on and on! Or, you can do as I did in this picture---make a strawberry lime rickey!

This isn't really a "recipe" as much as a method. I don't usually measure when I make this, but I can give you estimates. It doesn't need to be exact, it will still be great!
Also, this is a great use for those strawberries that aren't perfect---maybe even a tiny bit overripe. This recipe will also freeze well.

Stay tuned for a recipe featuring this strawberry sauce!!

Strawberry Sauce

1 small container of strawberries (you can easily double, etc.)
1/4 c. white sugar
1 tsp. vanilla bean paste or vanilla bean (if you don't have either---use vanilla extract)
juice of 1/2 a lemon

Wash and cut your strawberries. No need to be exact or precise---they'll be blended up anyway!
Combine strawberries, sugar, vanilla (in whatever form) and lemon juice in a saucepan. Cook over medium heat until it simmers and berries start to break down. Between 5 & 7 minutes, stirring occasionally.
Remove from heat and let cool for a few minutes.
Add contents to blender and completely puree.

I store mine in a squeezey bottle (like a ketchup/mustard bottle), and store it in the fridge.

Pesto Ricotta Pasta

2011-05-19T12:47:00.001-06:00

This meal fits the bill for quick, tasty dinner. You know, for those months of baseball season, when you have one in t-ball, one in coach pitch, and your husband is the coach of both teams. Oh, that happens to you too?

If you make your pesto in advance (I usually make it in batches and keep in the fridge), this will come together really quickly. If you don't want to make your pesto, you can easily substitute store bought. But, really, it's so quick to make, it won't add that much work.

I have posted a recipe before where I made pesto using spinach, which is super tasty! You can use that here, or traditional basil pesto. (I tend to like walnuts better in my pesto, rather than pinenuts!)

This recipe is easily made with chicken or without, both are fantastic!

Pesto Ricotta Pasta

1 lb. pasta (like penne or rotini)
olive oil
1-2 chicken breasts (if desired)
salt & pepper
2 cloves garlic, minced
1 cup (or more) ricotta cheese
1 cup (or more) pesto
1/3 cup shredded parmesan cheese
3 tomatoes, diced

Boil your pasta according to package directions until it is al dente; drain.
Meanwhile, in a skillet heat olive oil over medium heat. If you are using chicken, dice it into bite sized pieces, season with salt and pepper, and saute over medium heat in the olive oil until cooked through. Add garlic to pan about 2 minutes before chicken is finished---not at the beginnging or the garlic will burn. Once the garlic is added, stir more often to keep it from burning.
Add drained pasta, pesto and ricotta. Turn heat to low. Mix together until pesto coats all of the pasta, and the ricotta breaks down. You can add more or less of the ricotta and pesto according to your preference.
Add in parmesan cheese, and mix until slightly melted, then stir in tomatoes. Stir just until the tomatoes are warmed through.
Serve.

**This would also be good with some fresh baby spinach, just add a few handfuls at the end, and cook until it wilts.

***Make a big batch of pesto early in the week and then use it to make quick meals like this, pesto turkey burgers, green pit-za or the pesto pasta I posted previously. The meals won't taste the same, but will utilize the same base, which will save time, and won't waste the extra pesto! I also have a great recipe coming using more pesto (a fun meatball slider)! This is a great idea for the busy dinner nights, or weeks when dinner needs to be fast!

Vermont Oatmeal Bread (aka: the best toast bread)

2011-05-17T16:57:00.001-06:00

I have a thing for bread. I know, I know. It isn't that great for you....but listen, my friends, moderation. And running, lots and lots of running.

And, not just bread, but toast. I love toast! In fact, when I was pregnant with my 2nd child (a little dude called Camden), I ate toast a lot. Toast with peanut butter and honey on top. I also threw up a lot of toast, and never gained weight. I totally should have eaten more!

This bread is fantastic toasted (with peanut butter and honey, or so I hear). My littles loved this toasted, not toasted, in any form.

Vermont Oatmeal Bread

*recipe adapted from King Arthur Flour

2 1/4 to 2 1/2 c. boiling water
1 c. oats (any kind)
1/2 c. maple sugar or brown sugar
1 1/2 T. honey
4 T. butter
1 tsp. salt
1 tsp. cinnamon
1 T. instant yeast
1 1/2 c. whole wheat flour
4 c. unbleached flour

In a large mixing bowl, combine the water, oats, maple/brown sugar, honey, butter, salt and cinnamon. Let cool to luke warm. (I add it all to my mixing bowl.)
Once it is luke warm, add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. (If dough is really sticky, add a tiny bit more flour, if it is too dry, add a tiny bit more water.)
Transfer the dough to a large bowl, sprayed with non-stick spray, and cover with plastic wrap, also sprayed with non-stick spray. Let rise for 1 hour; it should double in bulk.
Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased bread pans. Cover the pans with lightly sprayed plastic wrap and allow them to rise until they've come up about 1 inch over the rim of the pan. (1 to 1 1/2 hours.)
Preheat the oven to 350 degrees. Bake the loaves for 35 to 40 minutes. Remove them from the oven when they are golden brown.

Best Burger Bun & Everyday Burger

2011-05-16T11:20:00.002-06:00

Hello warm weather (well, we had 2 days of it...), and hello grill!!

You may remember me making my own homemade buns. However, I no longer have a bread maker. It was eating up space in my kitchen, and I only ever used it to process dough, and even then, I didn't use it often. Plus, I really disliked the fact that my previous bun recipe uses shortening.

It's a great recipe, so try it! But, I'm a girl who likes options (for real, you should see my eyeshadow drawer).

These buns are my new "go to" recipe! I make them, freeze half and use half. They are amazing!!!

Also included---a great basic burger recipe. This is one you can throw together with things you have on hand. I love to make crazy flavored burgers, but sometimes classic is a good thing!!

Burger Buns

*alternately, these could be hot dog buns, sandwich rolls, etc.

1 c. warm water
2 T. butter (slightly softened, the warm water will also help with this)
1 egg
3 1/2 c. unbleached flour (you can also use 1/2 white and 1/2 wheat)
1/4 c. sugar
1 tsp. salt
1 T. instant yeast

Combine all ingredients in mixing bowl, and mix. Knead together, by hand or machine (using dough hook if you are using a mixer) until you've made a soft smooth dough. (About 5 minutes by machine.)
Place dough in a large bowl that has been lightly sprayed with non-cook spray. Cover with plastic wrap (also sprayed with non-stick spray), and let rise for 1 hour.
Divide the dough into 8 equal pieces (less if you are making slider buns). I like to use my bench knife for this. Shape each into a ball, and slightly flatten them. Place the buns on a greased baking sheet. Cover with a loose towel and let rise for about 40 minutes, until they are quite puffy.
Preheat oven to 375 degrees. Bake the buns for 12-15 minutes (mine took about 15), until they're golden brown. Remove them from the oven and cool on a wire rack.

*I find that these buns are best toasted---I don't like to butter them (though some do), instead, I just split them, and place them face down on the top rack of my grill during the last few minutes of the burgers cooking. Alternately, you could broil them in the oven.

Great Basic Burgers

1 to 1 1/2 pounds ground beef (or turkey)
3 T. steak sauce (A1, or the like)
1 1/2 T. dijon mustard
3/4 tsp. kosher salt
1/4 tsp. pepper
2 cloves garlic, minced
1/2 tsp. dried oregano
2 T. dehydrated onion

Combine everything together in a large bowl. Mix until it is combined, but don't over mix.
Form into patties---you can either do 4 burgers or 6, depending on how big you like them. Form them with a small well in the middle---this will help the burgers to not shrink as much during cooking.
Cook on preheated grill for about 5* minutes a side. (*This can vary widely based on how hot your grill is, and how you like your burgers cooked!)
If desired, place cheese on burgers during the last minute of cooking.
Serve on awesome homeade buns, and top as desired.

Perfect Strawberry Shortcake!

2011-04-25T13:00:00.000-06:00

I think you'd be shocked to realize just how many strawberries my family goes through, and how quickly! And if I were being really honest---I can plow through most of them myself. I eat a bowl of strawberries for breakfast, some for lunch, a snack... I've been that way since I was small---I have always loved strawberries! In fact, I have memories of picking strawberries from the patch at our old house, and eating so many of them that my hands were stained solid red!

Strawberry shortcake might just be one of my favorite desserts. I'm not a big fan of "cake" in general, which is probably why I love strawberry shortcake---it isn't overly sweet.

The "biscuits" I made with this recipe have the addition of vanilla bean (I used vanilla bean paste) which might be my current favorite kitchen/food item. It is AMAZING!!! It gives the biscuits a little hint of sweetness, and those gorgeous black flecks. If you don't have the paste, or vanilla beans, you can easily substitute vanilla.

Strawberry Shortcake

1 3/4 c. flour
1/2 tsp. salt
1/2 T. baking powder
1/4 tsp. baking soda
1 1/2 T. sugar
1/4 c. butter (cold)
1 tsp. vanilla bean paste
1 egg
1/2 cup buttermilk
cream/milk (for topping)
raw sugar (for topping---optional, but highly suggested!)

Sift together the dry ingredients. Cut in the cold butter (I cut it up into tiny squares, then pop it back into the freezer, so it will remain cold. Then add it.) Whisk in the wet ingredients, and add to dry ingredients. Stir until just combined. Pour out onto a lightly floured surface and knead until it holds together.
Pat the dough out using your hands (no need for a rolling pin), until about 3/4" thick. Cut into circles using a biscuit cutter. Repeat with remaining dough.
Place on a silpat lined baking sheet (or lightly spray with cooking spray). Brush the tops of each bisquit with cream or milk. Sprinkle the tops with raw sugar.
Bake at 425 degrees for 10 to 12 minutes. Remove from oven and let cool for about 15-20 minutes before serving.
Serve with strawberries and fresh whipped cream!

*To make my strawberry mixture, after washing and cutting all of my strawberries, I take out about 1/4 of the strawberries, and put them in a different bowl, and a small amount of sugar and lemon juice, and mash them with a potato masher. Once they are smashed, add them back in with the sliced strawberries and stir. Let it sit together (in the fridge) for at least an hour before serving.

Vanilla bean paste is also so good to add to the cream as you whip it!

Pancake Mix

2011-03-22T20:55:00.002-06:00

Breakfast foods = winning.
My kids are breakfast-a-holics. Pancakes, eggs, oatmeal, cereals, muffins...they love it all!

This pancake mix is amazing. You can make it in batches and store it in your fridge/freezer or even in the pantry. It's amazing! It's filled with whole wheat flour, ground up oatmeal---way better than anything in a bag at the grocery store.

Pancake Mix

original recipe from King Arthur Flour---altered by me slightly

-3 1/2 c. oats

-3 c. whole wheat flour

-2 c. unbleached flour

-3 T. sugar

-3 T. baking powder

-1 T. kosher salt

-1 T. baking soda

-1 c. +2 T. vegetable oil

In a blender or a food processor, grind the oatmeal until it is milled. Add to the bowl of a big mixer.
Mix in all ingredients, except for the oil. Using a paddle attachment, mix together dry ingredients. With the mixer still on, slowly pour in the oil.
Mix together until combined. Texture will look a little bit like wet sand.
Store in an airtight container. Will store at room temperature for about 2 weeks, or in the fridge or freezer indefinitely. (I store mine in my fridge in this glass container from IKEA.)

When you are ready to use:

-1 c. mix

-1 c. buttermilk**

-1 egg

Mix until well combined. Let set a bit before cooking---the mixture will thicken a bit as it sets. Cook on a preheated griddle.

(This makes about 7 pancakes.)

**You can substitute for buttermilk, but I highly suggest using the real thing. Don't worry about wasting it! Buy a big container of buttermilk, and then freeze in 1 or 2 cup (if you want to double the recipe) amounts. Buttermilk will easily freeze in a ziploc bag. You can take it out the night before and put it in the fridge to thaw, or just run it under hot water.

*These are a great "base", we also love to add blueberries, chocolate chips, cinnamon and vanilla, etc. to the mix when we make them!

My excuse?

2011-03-21T11:33:00.002-06:00

Kitchen Remodel.

It's going to be super awesome when it's finished. But in the meantime I am going crazy. Everything from my cabinets now lives on my kitchen table. We look like an episode of Hoarders gone bad.

SAVE ME!

Toasted Roast Beef Sandwiches

2011-02-01T15:37:00.000-07:00

This is the perfect "busy weeknight" dinner! It comes together really quickly, and can also be made using leftovers.

I threw this together the other night, on "one of those" nights. (You know, homework, scouts, science projects, basketball... need I go on?) My husband especially loved it, so I'll take that as a win.

Nothing fancy, but it'll put food in the bellies, which is always a good thing.

Toasted Roast Beef Sandwiches

Rolls/buns (you can make your own, or buy store bought if you are lazy...I use my french bread recipe, and just make them into individual sizes.)
2-3 T. butter
1 or 2 onions
3 cloves garlic, minced
1/4 tsp. Italian seasoning
1 1/2 T. bbq sauce (your favorite kind, or homemade)
1 T. worcestershire sauce
1 pound roast beef, cut into thin strips (you can use leftover roast for this, or buy the kind in the deli)
salt & pepper
provolone (or any kind) cheese slices

In a large skillet, melt butter. Slice the onion in half and then in thin slices (so they are half circle). Add to pan and cook until soft and golden. This will take about 10 minutes. Stir in the garlic and the seasonings, and cook for just a minute (you don't want to burn the garlic). Add the bbq sauce, worcestershire sauce and the roast beef. Cook until everything is combined and coated and the meat is heated through. Taste for seasonings and add salt & pepper accordingly.
Slice the rolls in half, and place desired amount on the bottom of the roll. Top with cheese. Place pan under broiler JUST until cheese is melted and bubbly, will not take long at all. About 1 to 2 minutes depending on your broiler.

The Best Cinnamon Rolls

2011-01-24T21:36:00.000-07:00

Sorry kids---my mom owns this category too!

In all honesty, there is something about breads that my mom just KILLS it. These are the sweet rolls that I grew to LOVE. (And I'm not really a bakery/confection person.) In the past several years, I have tried many other recipes (including recipes that call for "pudding" in the dough), and they don't hold a candle to this recipe. So, I decided: Why even try?

I made these late Saturday night, for a special Sunday morning treat for the kiddos. (I made them, let them rise, and then put them in the fridge and baked them in the morning.)

Cinnamon Rolls/Sweet Rolls

2 c. scalded milk
1/2 c. butter
1/3 c. sugar
1 T. salt
2 T. yeast
1/4 c. warm water
3 eggs
4 c. + flour (more like 6+ for me)

Filling:

melted butter, cinnamon, brown sugar

Add the 2 Tablespoons of yeast to the warm water; let rise.
In a saucepan, scald the milk. In the bowl of your mixer, add the butter, sugar and salt. Pour the warm milk over the top. Set aside and let cool to lukewarm. (You don't want to use it when it is still hot, or you will kill your yeast.)
Beat 3 eggs, and add to the cooled milk mixture. Mix in the yeast. Start adding the flour; addimg more if needed, keeping the dough soft. (* My moms original recipe says 4 c.+ flour, but I always need at least 6, sometimes 6 1/2.)
Knead well. (I use my mixer, with my dough hook, because I am a cheat!)
Cover the bowl, and let rise for 1 hour.
Roll the dough out into a large rectangle, about 1/2" thick.
Spread the top with melted butter, and sprinkle with brown sugar and cinnamon to taste.
Roll the dough up (starting with the long side), into cinnamon roll shape. Using your bench knife (one of the best inventions ever, if you don't have one, get one!), or dental floss, cut cinnamon rolls about 1/2 inch to 1 inch thick. Place on a greased baking sheet. (I used a HUGE sheet pan that held about 20 cinnamon rolls.)
Cover with a towel and let rise for about an hour or until double.
Bake at 375 degrees for 15 to 20 minutes.
Frost when they are just out of the oven, so the frosting will melt into the cracks.

(I know some people put cream cheese frosting on cinnamon rolls, but that's so not the right way to do it. Do it like my mom does, it's better.)

***I use this same recipe for orange rolls. Instead of spreading with cinnamon and brown sugar, spread with white sugar and orange zest. In the frosting, replace the MILK with ORANGE JUICE. Delicious!!

Basic Frosting Recipe

1/4 c. softened butter
powdered sugar (2 c. plus)
splash of vanilla
milk

Blend the butter and powdered sugar together, then add liquids, a little at a time, until you have reached the right consistency. I make this thinner than a normal frosting, but not liquidy.

Soft Pretzels

2011-01-21T14:45:00.002-07:00

Today I decided to tackle soft pretzels once again. My boys LOVE big pretzels, but I have yet to find a good recipe.

These are definitely a winner. They aren't boiled, only baked, so they are a little different texture than a boiled & baked pretzel, but delicious nonetheless!

Soft Pretzels

2 1/2 c. all-purpose flour
3/4 tsp. salt
1 tsp. sugar (you could also use brown sugar)
2 1/4 tsp. instant yeast
1 cup warm water

Topping:

3/4 c. water
2 T. baking soda
coarse salt (kosher salt or pretzel salt)
3-4 T. melted butter

Place all of the dough ingredients into a mixing bowl. (No need to bloom your yeast, just add it all in!) Mix until all ingredients are combined. Knead the dough (using a dough hook) for about 5 minutes. After 5 minutes you should have a nice smooth and soft dough.
Spray a large gallon size ziploc bag with cooking spray and put dough in bag. Let sit for 30 minutes.
Preheat oven to 500 degrees. Spray pans with non-stick spray.
Spray your countertop with a bit of non-stick spray, and transfer dough to counter. Using a bench knife (or whatever), divide the dough in half and in half again until you have 8 equal pieces. Let the dough rest while you prepare the topping.
Boil the water, remove from heat, and add in the baking soda. Mix together, making sure the baking soda is dissolved. Pour into a small shallow dish.
Using your hands, roll each dough into a long rope (about 2 feet long), then twist into shape. (I did traditional pretzel shape, but you can do what you like!) Dip the pretzel into the soda water and then place on the pan. Sprinkle lightly with kosher salt. Let sit on pans, uncovered for 10-15 minutes.
Bake the pretzels for 7-9 minutes (mine were fairly dark after only 7 minutes, so you might need to alter depending on how fast your oven cooks). I had 4 pretzels per pan, and cooked them one pan at a time. Next time I'll probably use my huge sheet tray that would fit all of them at once.
Remove the pretzels from the oven and immediately brush them with melted butter. Use all of the butter. Remove to a wire rack.

Best eaten warm out of the oven. You can also reheat them before eating.

*I plan to make these for valentines day, shaping them like hearts (maybe tinting them red) and shaking them in cinnamon & sugar after the butter.

No waste lunch!

2011-01-20T12:09:00.002-07:00

I absolutely LOVE to pack lunches for my kids. For some odd reason, I enjoy thinking of new things to pack for them, and fun little additions to their lunches. There are a million and one kid lunch blogs out there: none of which I have time to follow. I know that "bento" is a big craze in kid lunches. I think it's adorable, but it is a little unrealistic for me to achieve.

I found these awesome lunch containers at the end of summer, and I am SO glad that I bought them. I think I'll need to get at least 3 more, especially since I'll be packing 2 lunches next school year! [They are also great for on the go---I fill them with snacks, fruit, etc. for my toddler when we are at soccer games, baseball games, etc.]

It's pretty awesome to have a virtually waste free lunch! No ziploc bags at all! Of course, if I do need a ziploc bag, I have my own waste-free stash.

[*Please note, I purchased these by myself, I love them, therefore I am sharing them with you!]

They unfold, one side is open with a divider in the middle. This is perfect! You can fit fruit, yogurt, cheese, fruit kabobs on this side. The left side has no divider, but does have a little flap that covers this section. This is so that when you close it, everything stays divided from eachother.

Here it is with the flap open. This side is perfect to fit sandwhiches, bagels, muffins, wraps, etc.

Here it is all closed up. It has a little snap that secures it into place. It's strong enough to stay closed, but easy enough for kids to open and close by themselves.

They fit perfectly inside a lunchbox (ours is from Costco, don't know the brand). I just throw in an ice pack, the box, and a drink!

These are called "go anywhere lunch containers". There are many different kinds out there, but by far, this has been our favorite. I bought mine at the containerstore.com, but I can't find them on their site anymore. Google tells me that avon.com (random, right?) has them available here--for a great price!

[I will say: They do say they are dishwasher safe. However, I wash mine by hand, just to avoid any warping of the container, so they'll close nicely.]

Anyone else have any great waste free lunch products they love??

Rosemary Garlic Mashed Potatoes

2011-01-14T12:32:00.000-07:00

Sorry for the craptastic photo. It's dark by dinner time, and dark + crappy indoor lighting = bad picture!

I debated about even posting this. Do people need a recipe for these? Mashed potatoes for me are kind of a "wing it" thing.

But...I figured I'd share my method anyway. For those of you who are curious.

Also, very sorry about my month long absence. It was the holidays after all. Sadly, I had hoped to put up a bunch of awesome recipes, but I have just been so crazy busy. And, I have 3 kids. And 1 husband. And a crapload of laundry. And that's only part of it.

PLUS, I've been working hard on Zoe's new quilt. It's going to be amazing. I've also been reading a ton. And baking. So who has time for the 'net?

I made these the other night to serve with Camden's dinner. [I let each of my kids pick a meal to add to the bi-weekly dinner. It's fun to see what the pick each week.] Camden's pick was "chicken on the bone" (aka: Balsamic Glazed Drumsticks) and garlic broccoli.

I think my household might shrivel up and die if we had to live a life without garlic.

Rosemary Garlic Mashed Potatoes

This amount serves about 4 people.

4-5 large russet potatoes, peeled and cubed
water or chicken broth (you could also use chicken bouillon)
4-5 cloves garlic
1 1/2 T- 2 T. olive oil
fresh rosemary (you can also substitute dried rosemary, I have on many occasions)
milk
butter
sour cream
salt & pepper

Boil the potatoes in the water/chicken broth until fork tender. (About 15 minutes.)
Once the potatoes are done, drain the water, and pour the potatoes in a bowl and set aside.
In the same pan you boiled the potatoes in, add the olive oil, minced garlic, and the rosemary. Return to heat, and saute until you can smell the garlic. Be careful NOT to burn the garlic!!
Add the potatoes back into the pan, and toss to coat all of the potatoes.
Transfer the potatoes (and pour any remaining olive oil) into a bowl, and begin to mash with a potato masher. (You can also use an electric mixer if you prefer.)
Add in a few tablespoons of butter (you won't need much since you already added olive oil)---add more or less if you prefer.
Start with about 2 T. of milk and 2 T. of sour cream, mash in. If you need more milk/sour cream add it in until you have reached your desired consistancy. (I don't really use measurements here, I just eyeball it, as I am sure everyone does!)
Add salt and pepper to taste.

*The sour cream is optional. You can omit it and just use milk or cream.

Sorry....

2010-12-19T13:03:00.000-07:00

I somehow got caught up in family, life and other things! Hoping to post something new soon....maybe tonight after the midgets are tucked all snug in their beds!

10 minute pillowcase tutorial.

2010-12-08T14:47:00.001-07:00

Tea party pillowcase for my daughter (all fabrics are Michael Miller), Space pillowcase for one of my sons (can't remember the designer, I bought it on clearance a while ago)!

Several years ago, my mom made my two boys pillowcases for Christmas, and then for Valentines day. They absolutely love having their own special pillowcases! It's so fun for them to pick out which one they want, and snuggle with it each night.

I'm making a tradition with this, and doing it each year. This year, instead of doing them all the same, I picked out different fabric combos for each midget, and set to work. The best part (aside from having something homemade) is that they only take 10 minutes (or less!) each!

So, pick out some fabric, and add pillowcases to your to-do list. You can have fun, custom made presents for your kids, friends, nieces and nephews...trust me, they'll love them! (If you don't want to make them as gifts, make them for your bed with coordinating fabric!)

This is the way I made pillowcase dresses for my daughter this summer. I just threw out the dress part, and kept the pillowcase part. This is such a fun, easy way to make pillowcases.

Even if you think you can't sew: you can do this! It literally takes sewing 3 straight lines--that's it!
Materials Needed
-3 coordinating fabrics
-sewing machine / thread or serger (I used a serger just to make the seams stronger)
-cutting mat, rotary cutter, etc.

Measurments:
-3/4 yard fabric (for the main part of the pillowcase body)
-1/3 yard fabric (for pillowcase cuff--I have also done this with 1/4 yard, but I like it a bit bigger, so I prefer 1/3 yard)
-about an 1/8 yard fabric (for trim)

Cut the fabrics to the following dimensions:
-MAIN BODY (3/4 yard): 27 x 42 inches
-CUFF (1/3 yard): 11 x 42 inches
-TRIM (1/8 yard): 2 x 42 inches

Now, let's get started!!

The 3 coordinating fabrics I chose. (Riley Blake--this line of fabric is SO cute!)

Cut all of your fabric according to the dimensions listed above. This is the most time consuming part of this project!

Step 2: Take your trim fabric (the 2 inch width piece) and fold it in half, right side out, and iron. (My poor ironing board needs me to make it a new cover. It's been killed by steam-a-seam!)

Step 3: Lay the CUFF fabric on your board or table RIGHT SIDE UP---you'll want it so the short side is going up & down, and the length of it (42 inches) is running the length of your table.

Step 4: Take the trim fabric and lay it ON TOP of the cuff fabric, at the top. Make the RAW EDGES of the trim fabric line up with the RAW EDGES of the cuff fabric. They should match up in length, because they are both 42" long.

Step 5: Take the BODY of the fabric and lay it WRONG SIDE UP (or so that RIGHT SIDES are facing) on top of the other two fabrics. Match up the raw edges at the top. You should have all 3 fabrics lined up at the top, with the raw edges. Now, the body of the fabric, should cover up the whole thing, with the wrong side of that fabric facing you.

Step 6: Now take the body of the fabric, and start rolling it up. Make sure not to include any of the other fabrics as you roll. Roll it up until you get to the MIDDLE of the cuff fabric.

Step 7: You can see in the picture where I stopped rolling. Now, take the cuff fabric, and fold it up to the top, OVER the roll you just created. Line up the raw edge with the other edges at the top. The WRONG SIDE of the cuff fabric will now be covering everything.

Step 8: See? Now you have a little pouch with everything rolled up inside. Make sure the edges are all lined up at the top, and pin in place down the length (42") of the fabric.

It should now look like this. A big long tube all pinned up.

Step 9: Now, using your serger or sewing machine, sew along that raw edge where you pinned. If you are sewing, don't forget to backstitch at the beginning and end to secure your seams.

Now you have a big tube, with one side all sewn together.

Step 10: Now, pull the inside OUT of the tube. It's pretty easy, and will just come out with a few tugs.

Step 11: It should look somewhat like this. Now iron everything, so all the seams are straight and pressed.

Step 12: Now, just fold it together, wrong sides facing out.

Step 13: Now sew together the side and the bottom of the pillowcase.

Now turn it right-side out, and that's it! You are DONE!

Banana Nut Muffins.

2010-12-06T12:26:00.000-07:00

We like muffins. A lot. In case you couldn't tell. Awesome for breakfast, lunches, after school snacks, and freezing.

The other day I had a ton of really, really ripe bananas. I had planned on making a super awesome banana bar/banana cake with a great frosting. But...I wasn't in the mood. I didn't want to make banana bread either. So, I hunted for a new banana muffin recipe, and found this one by Tyler Florence . (Who is such a cutie, I could totally put him in my pocket!)

They were fantastic! I made a tiny change or 2, but they were great just as written! (Go figure, I guess his career IS validated. So glad I could give him that validation...) My midgets loved them, and ate them constantly for a few days. I didn't even get the chance to freeze any!

Banana Nut Muffins

2 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
3 or 4 overripe bananas
1 c. brown sugar
3/4 c. butter, melted and cooled
2 eggs
1 1/2 tsp. pure vanilla extract
a few shakes of cinnamon
1/2 c. chopped pecans (you can omit if you want, but I wouldn't.)

Preheat oven to 375 degrees. Line muffin tins, or spray tins with non-stick cooking spray.
In a large bowl, sift together flour, baking soda, cinnamon and salt; set aside.
Mash 1/2 of the bananas with a fork on a plate, so they still have a bit of texture. In a mixing bowl, (kitchen aid) using your wire whisk attachment, whip the remaining bananas and brown sugar together on high, as Tyler says "like you mean it", for about 3 minutes.
Add the melted butter, eggs, vanilla and beat well, scraping down the sides if necessary.
Mix in the dry ingredients in small batches just until incorporated.
Fold in the nuts and the mashed bananas with a rubber spatula.
Spoon the batter into the prepared muffin tins about 1/2 way full.
Bake until a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Let cool for a few minutes before turning the muffins out on a cooling rack. Serve warm or at room temperature.

Cranberry BBQ Chicken

2010-12-03T11:29:00.000-07:00

Yeah, I know the picture sucks. It's too dark to get a decent looking picture these days. Deal.

Did you accidentally buy 43 cans of cranberry sauce when it was on sale? Join the club. (Actually I didn't, I like fresh made cranberry sauce. BUT, don't let that stop you.) This is a quick, easy, kind of funky dinner! A great twist on traditional BBQ chicken.

Crockpot Cranberry Barbecue Chicken

3-4 chicken pieces (I used about 1.5 pounds)
salt
pepper
1 onion, diced
1 (16 oz.) can WHOLE BERRY cranberry sauce (not the jelly that stays shaped like the can)
1 c. barbecue sauce (your favorite. I'm super picky about BBQ sauces...I like homemade ones, or the Shirley J mix. Jack Daniels is the best "store bought" one I have found.)

Combine all ingredients in a slow cooker. (Spray cooker before adding ingredients, it will make it easier to clean!)
Cover and bake on high for 4 hours, or on low for 6-8 hours. (Unless your cooker cooks really high and fast like mine does, then do it for less time!)
Optional: Before serving you can thicken the sauce with cornstarch. I can't remember if I did or not...

A quick, no-brainer meal. We all need those sometimes, right?

Christmas Popcorn

2010-12-02T12:14:00.003-07:00

When we were growing up, it seemed like during the holidays there was always and abundant amount of "munchie" stuff. My mom always had some great treat for while we were playing games, watching movies, sitting in the kitchen chatting... I have such great memories of treats that were only part of the holidays, things we didn't have any other time of year.

In fact, I remember when my husband and I first got married, I called my mom and had to have this recipe for Christmas. It was just my husband and I, we had no need for a huge bowl of this, but I made it anyway. I'm fairly certain most of it got thrown away, because we couldn't eat it all. But, it wasn't Christmas without it!

These weren't the most fancy recipes---probably nothing you'd find in Martha Stewart. But maybe that's what makes them so awesome. They are family friendly, fun, not good for you treats that we can indulge in during those special times of the year.

This recipe is one of those fun recipes. This recipe SCREAMS Christmas to me. I can't even remember what my mom called this, but to me, it's "Christmas Popcorn". I made this the other night for the kids to snack on while we got all of the Christmas stuff out and decorated the tree. They were thrilled! They thought it was such a fun treat. I hope it becomes a fun "food memory" for them, like it is for me. (And by keeping it to a once or twice a year tradition, I'm hoping the food memory they have won't be clogged arteries.)

I said before: This isn't fancy. This isn't healthy. But, it's everything else: Fun. Gooey. And something your kids will probably love!

Christmas Popcorn

4 quarts popcorn (hot air popped, not microwave)
1 c. nuts (peanuts---this is optional. I left them out the last time I made it, because I didn't have any on hand.)
1 c. coconut
3 c. mini marshmallows
1 1/2 c. gumdrops (I used the red & green "spice" ones)
1 c. melted butter
1 1/3 c. sugar
1/2 c. corn syrup
1 tsp. vanilla

Pop popcorn, and remove all old maids.
In a very large bowl, mix together popcorn, nuts, coconut, marshmallows and gumdrops.
In a saucepan over medium heat, bring the butter, sugar and corn syrup to a boil. Boil for 3 minutes. Remove from heat and add vanilla. (Be careful if you are using REAL vanilla---which you should be---it contains alcohol, and will pop and splash back at you when you add it to such a hot liquid.
Cool for 2 minutes, then pour over dry ingredients. Mix well so everything is coated.
Keep in a covered container.

Hot Ham & Cheese Sandwiches

2010-11-30T20:02:00.000-07:00

This recipe comes to you via my sister. I'm pretty lucky to be surrounded by sisters (and parents) that really know how to cook. It's a great resource for new (and good) recipes!

I tried this on a whim one night last year, and it has become a family favorite ever since. My little dudes LOVE when I make these....and included in those little dudes is my husband.

This recipe makes a dozen dinner sized sandwiches...and I can promise you that you probably won't have any leftover. It isn't the healthiest of dishes (admittedly), but it's a great go-to every once in a while. It would also be great served with soup in the winter!

**When I make rolls, I save the other half of the dough in the freezer for these, or I'll bake a dozen rolls (just regular round rolls), and use them for the next night. I bake them in a 9x13 glass pan, then reuse that same pan for this recipe.

Hot Ham & Cheese Sandwiches

12 dinner rolls (I guess you could use store bought, but. Don't.)
12 slices swiss cheese
12 slices ham
mayonnaise

Cut rolls in half, spread with a light smear of mayo. Add folded piece of ham to the bottom half of the roll, place folded piece of cheese to the top of the roll. Close roll and place in a 9 x 13 inch pan.

1/2 T. poppy seeds
1 stick (gulp) melted butter
1/2 tsp. worcestershire sauce
1 1/2 T. mustard

Mix ingredients together.
Using a spoon (or...I just mix mine in a liquid measuring cup and pour it out using that), pour mixture over the top of each roll.
Cover with foil. Refrigerate for several hours, or overnight (I usually make them the night before, and keep them in the fridge until dinner).
Loosen foil (don't remove) before baking. Bake at 350 degrees for 15-20 minutes, or until warmed through.

In fact, Mason has been requesting these, so I might have to add them to the next menu! I had planned on making them for a big bash we're having at our house this Saturday, but in the end, I decided they were too messy for people to be eating while wandering around my house. Greasy fingers galore!!

Pumpkin Rolls and Cinnamon Butter

2010-11-29T11:39:00.001-07:00

Sorry for the craptastic photo. I actually took this indoors, in the dark, DURING my Thanksgiving dinner. That's how dedicated I am to giving you a visual. You are welcome.

...for the WIN!

Seriously, these were good. Like, GOOD. So good, in fact, that I ate these rolls for the majority of my Thanksgiving meal. And when they were gone, I was finding anything and everything to slather with cinnamon butter.

T-day morning I got up to make my rolls. And when I was finished (letting them rise the last time), I panicked, thinking there was no way I had made enough rolls! So, I quickly decided to do something different and whip up a batch of pumpkin rolls and cinnamon butter. (The pumpkin rolls don't require as much rising as my regular awesome rolls.)

This, my blog reading friends, will be a new holiday tradition. I think I'll make them for Christmas as well. And perhaps New Years, and definitely Presidents Day.

Even if you "don't like pumpkin" (so says my husband), you'll like these. The pumpkin taste isn't strong at all! (And, for the record, in case it has taken you years to notice, I have the most picky husband EVER.)

Pumpkin Rolls

1/4 c. warm water
1 1/4 T. yeast
1 tsp. sugar
1 c. hot milk
1 tsp. salt
1/2 c. sugar
1 c. pumpkin puree
2 1/2 T. oil
5 c. flour

In a small bowl (I use a liquid measuring cup) proof the yeast. Add the yeast and 1 tsp. sugar to the warm water. Stir with your finger to mix and dissolve. Set aside.
In the bowl of a large mixer with dough hook, combine milk, salt, sugar, pumpkin and oil. Add yeast mixture and blend at a low speed. Scraping down sides if necessary. Gradually add flour; continue mixing until dough forms an elastic ball around the hook, leaving sides of bowl. Cover bowl with towel and let rise until doubled.
Punch dough down and form into rolls of choice, place rolls on pan, cover with a towel and let rise (in a warm place) again, until doubled.
Bake at 350 degrees for 15 minutes, or until golden brown.

*The rolls pictured are clover leaf rolls----roll 3 walnut sized balls, and place in a cupcake pan, sprayed with non-stick spray. You can also roll into cresents, parker house rolls, or just regular rolls.

Cinnamon Butter

1 c. butter, softened to room temp.
1/3 c. sweetened condensed milk
1 T. corn syrup
pinch of salt
1 1/4 tsp. cinnamon (more or less to taste, I ended up adding more)

In a mixing bowl, mix butter with electric mixer, until light and fluffy. Add in milk, corn syrup, salt and cinnamon. Mix until well combined and fluffy.
Transfer to a container (I used a small ceramic souffle bowl), refrigerate. Remove from the fridge a bit before serving for a softer butter.

Spread this on pumpkin rolls, scones, regular rolls, toast, tofu, leather...

Pie Dough

2010-11-24T11:50:00.001-07:00

I'm pretty sure I've been promising to post this recipe for over a year! Sadly, I finally remembered the day before Thanksgiving. In "real" life, I'm ridiculously organized and scheduled, to the point where it becomes a major downfall. If it isn't on my list, it most likely won't get done.

Posting this recipe never made it to my list. But, you'll be happy to know that my spices are in alphabetical order, and the labels in my pantry are all facing the right way. Hey, people, it's all about priorities!
Thankfully this recipe is pretty basic and straight forward, and you should have all of the ingredients on hand anyway!

I had hoped to have a great picture, but I am making my pies this afternoon. I have 2 little dudes who are very anxious to help make the pies. Wish me luck!

This recipe is very similar to the one I use in the Rustic Apple Tart. The difference is the addition of shortening which makes this crust more flakey, and more suitable for pies.

Happy Thanksgiving!

Perfect Pie Dough
America's Test Kitchen

2 1/2 cups all-purpose flour
1 teaspoon salt
2 T. sugar
8 T. all-vegetable shortening, CHILLED
12 T. unsalted buter, chilled, cut into 1/4" pieces
6-8 T. ice water

Pulse flour, salt and sugar in food processor until combined. Add shortening and process until mixture has texture of coarse sand, about 10 seconds. Scatter butter pieces over flour mixture; cut butter into flour until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Turn mixture into medium bowl.
Sprinkle 6 tablespoons ice water over mixture. With a rubber spatula, fold water into flour mixture. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 tablespoons more ice water if it won't come together. Divide dough into two balls and flatten each into 4-inch-wide disk. Wrap each in plastic and refrigerate at least 1 hour, or up to 2 days before rolling.

**I like to cut up my butter and shortening into pieces, and then place them in the freezer until I need them. (Obviously, not long term, or you'd have bricks!) But, I'll put them in the freezer right after I cut them, and while I'm working with the flour. This will bring them back up to a cold temperature, because they tend to get warm as we work with them. Cold butter/shortening are the key to a flakey crust!
Bake according to your pie recipe.

Mom's Homemade Rolls

2010-11-16T11:50:00.001-07:00

It's getting to be that time of year where pictures will be crappy---it gets dark way too early! It's hard to take a decent picture with no natural light!

So, here's the truth:

I come from a great heritage of roll makers. Seriously, my mom makes the best rolls ever. EVER. In fact, before a meal that involves rolls, I'd bet that at least everyone in the family "snitches" at least one roll. Thankfully my mom is smart and makes dozens and dozens of rolls.

Now, obviously, it's heraditary. My grandmother made the BEST rolls. So, I guess my mom is just living up to her genes.

That being said, it has taken me several years to finally get it down. My rolls are good, awesome even, but not quite to my mom's level. I'll get there, and because of this recipe, you can too! In fact, I remember one of the first times I tackled this recipe, my oldest son was about 15 months old, and we were having a "dinner party" at my house. The food was great....and the rolls were. Well, it was kind of a disaster. My mom even came over to my apartment to rescue me as best she could. I still don't know what happened. Bad yeast?? Sure.

I hope my mom doesn't disown me for posting her recipe on the 'net. BUT, I think she'll forgive me. I just can't live my life knowing that people are actually going to be buying rolls from the store for Thanksgiving. Or *gasp*, even worse, making them from a pop-open tube. I just can't have that on my watch.

Anna's Mom Can Cook Super Awesome Rolls

2 c. scalded milk
1/2 c. butter
1/3 c. sugar
1 T. salt
2 T. yeast
1/4 c. warm water
2 beaten eggs
4-6 or even 7 cups flour

Heat milk in a saucepan until scalded. [This DOES NOT mean to boil the milk!!] Put milk, butter, salt and sugar together in the bowl of your mixer [aka: kitchen aid] to cool. Putting the hot milk with the butter will melt it, and dissolve the sugar and salt. Let it cool enough that you can put your finger in it. You don't want it to kill the yeast!
Meanwhile, add yeast to warm water; let rise.
Once milk mixture has cooled, add yeast, eggs and 4 cups of the flour. Mix well. [Using your bread hook!]
Now continue to slowly add flour to make a soft dough. You don't want it to completely pull away from the sides like you would a pizza dough. You want it to be soft and still a little sticky. It's kind of a feel thing, you'll get it, I promise! I usually use at least 6 cups (total, so adding 2 more cups at this point), but sometimes up to 6.5 or so.
Cover bowl with a kitchen towel and let rise for 1 hour. Punch dough down and cover with towel, rise for another hour.
Pour dough onto a floured surface and roll out for rolls. [The picture shows crescent rolls, but you can do parker house, etc. Or just ball them and line them in a 9X13 inch sprayed pan.] For the crescent rolls, roll a big circle, and cut into triangles [like a pizza], and roll tightly from the widest end to the skinniest end, tucking the end under.
Let rise on baking sheet [covered with towel] for 1/2 more or until doubled.
Bake at 350 degrees for 20 minutes. [Watch your oven, I'd set it for 15 and go from there. 20 is how long it takes in my whackadoodle oven!]
Then eat 15 rolls and then have to run 43 miles the next day to make up for it.

This makes a huge batch of rolls. I usually make this batch, divide it in half, and freeze half of the dough. To freeze the dough, spray a ziploc bag with cooking spray, and then add dough and put it in the freezer. Check on it, to make sure it doesn't continue to rise and explode! To use the frozen dough, just let it defrost and rise one time before use.

Coming Soon!

2010-11-09T14:47:00.000-07:00

...I have been having serious issues with Blogger, so I haven't been able to post!

But, hopefully I'll have it all resolved soon.

Coming soon:

The perfect dinner roll (just in time for Thanksgiving)!
General Tso Chicken
Insane Pumpkin Bread
Hot Ham & Cheese Rolls
Perfect Pie Crust

Peanut Butter Banana Chocolate Chip Muffins

2010-10-23T09:40:00.001-06:00

Yes, I realize that is the worlds longest muffin name. But, it's necessary.

I made a batch of these the other day [makes 24 muffins], and they were gone in almost 2 days! One morning, my oldest midget had FOUR muffins for breakfast. The littles LOVED these!!

Although the title says "peanut butter" muffins, the peanut butter flavor isn't that strong, it kind of hangs out in the background. So, don't be scared of all the competeing flavors, the all work together to make a super delicious muffin!

These bake up really pretty, and present very well!

Peanut Butter Banana Chocolate Chip Muffins

2 1/2 c. flour
1/2 c. sugar
1/2 c. packed brown sugar [I know, in a muffin?! Trust me!]
1 T. baking powder
3/4 tsp. salt
1/4 tsp. cinnamon
3 large ripe bananas
1 c. milk
3/4 c. smooth peanut butter
3 T. oil [can sub applesauce!]
1 tsp. vanilla
1 egg
1 c. chocolate chips

In a large bowl, sift together flour, sugar, brown sugar, baking powder, salt and cinnamon.
In another bowl, combine the mashed bananas, milk, peanut butter, egg, oil and vanilla; mix well. Mix into dry ingredients, stir just to combine. Add in chocolate chips. [I do all of this by hand, not with a mixer, it makes a BIG difference in muffins!]
Spray muffin tin with cooking spray, or line with liners [spray inside of liners as well]. Fill 3/4 full, making about 24 muffins.

Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.

Silhouette Pictures.

2010-10-21T13:00:00.002-06:00

Okay, I get that this isn't a recipe.

Get over it.

This is my creative outlet. Mostly about cooking, but man, I'm an onion with layers. I have my hands in so many pots, it isn't even funny.

Remember the old school silhouette pictures? They remind me of Disneyland, mostly because there is [was?] a place on Main Street that did them.
I love them! I think they have kind of a vintage-y charm that can't be duplicated.

I have wanted some of these FOREVER. Seriously, ask my husband. I'm really annoying about things when I want to be. The problem was: THEY HAD TO BE IN OVAL FRAMES! [Just my opinion, but I think the oval frames are what make them look so vintagey and super wicked cool.]

I have been on the hunt for oval frames forever. Even scouring thrift stores. They didn't have to match, I didn't care if they were puke green; I can paint.

For MONTHS I looked for oval frames, and found NOTHING.

Then, like the mother ship calling me home, they just opened a Hobby Lobby near me. [Why, oh why must the name be so seriously stupid? It's got to be a southern thing. Like Piggly Wiggly. I just feel stupid saying it.] Now, Hobby Lobby is a whole separate post for a separate time.

BUT, I found oval frames there: FOR CHEAP!! $6/ea! The best part was, I didn't have to paint them, they had various sizes, and styles! I was able to find some that had the old school, vintagey look I was going for. You have no idea how much this thrills me. Clearly, I'm easy to please!

So, in about 15 minutes [+/- 17 months of searching for frames], I finally had my sihouettes!

If you need a tutorial for these, I'm happy to help, if you can't figure it out. There are TONS of ways you could make these [including photoshop, which I don't have...I wish]!

Aren't they awesome?

Indian Butter Chicken

2010-10-19T12:57:00.003-06:00

Holy freaking crap.

YUM.

I had to run a few extra miles just because of this! But, it was so, completely and totally worth it. [A super awesome Anna tip: when I make dishes like this, or curry, I only serve mine over like 1 or 2 Tablespoons of rice. If you mix it all up, you won't miss the massive quantities of rice. You still get the great flavor of the basmati rice, w/o glueing your insides together with starch. I really try to watch the amount of starches, especially white starches that I eat. Hey, every little bit counts. Or, so says I.]

As a bonus, it was just as good, or even better the next day reheated---which I'm super picky about!!

Dang those Indian and Thai people and their good food. It gets me every time!

Indian Butter Chicken

4 chicken breasts cut into bite sized pieces
5 cloves garlic, minced [smart Indians]
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cayenne pepper
1/4 tsp. ground corriander
1/4 tsp. cumin
1/4 tsp. cardamom
2 limes, juiced
1 onion, diced
1/4 c. butter
1 can tomato sauce
1 can [14.5 oz] diced tomatoes
1 pint whipping cream
1 bunch chopped cilantro [traditionally---my husband hates cilantro, so I used flat leaf parsley, or you could omit completely]
basmati rice [the best rice ever invented, I don't care what you say]

Combine garlic, salt, peppers, corriander, cumin, cardamom and lime juice. Pour over chicken and seal in a ziploc bag. Toss to coat completely. Let marinate overnight, or all day in the fridge. [And your fridge will smell like garlic, but it's worth it!]
In a large saucepan, saute the onion in the butter until soft. Add marinated chicken and cook for about 10 minutes.
Add tomato sauce and diced tomatoes. Cook for 30 minutes over med-low heat with the lid on. [I have accidentally added the cream at this point, and it still tastes fabulous, so either way is fine!]
Add the cream and cilantro just before serving.
Serve over basmati rice.

*This is a tiny bit spicy [I don't think so, but you might], you can adjust the spices accordingly. Adding more cayenne pepper if you like it more spicy!

Baked Chicken Taquitos

2010-10-19T08:54:00.000-06:00

So, okay, not admittedly the most fancy food in the world. I get it. But seriously, these went over like gangbusters! I don't make stuff like this very often, maybe that is why it was such a hit. Or maybe, just maybe the taquitos themselves weren't anything super fantastic. Maybe it was the taquitos dipped [or, rather, smothered], in my super awesome, homemade jalapeno jelly.

Holy freaking crap, that stuff is awesome. Have you ever tried it? Does it scare you? It shouldn't, because seriously, it's like love in jelly form. It's sweet with just the right kick.

But, right, this is about taquitos.

Baked Chicken Taquitos

3 oz. cream cheese [I might have used more like 4, or even 5]
1/4 c. green salsa
juice of one lime
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
a few Tablespoons chopped cilantro
2 c. shredded cooked chicken [I boiled mine, then shredded it]
1 c. shredded cheese [I used cheddar, but you could use mexican, pepperjack, etc.]
small corn or flour tortillas [I used corn, but next time I'll use flour]
kosher salt
cooking spray

Preheat oven to 425 degrees. Line a cookie sheet with foil and lightly coat with cooking spray.
Soften cream cheese in microwave for about 20 seconds. Add salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro, chicken and cheese. Mix well.
Use a few tortillas at at a time. Using moist paper towels, wrap them around 4-5 corn tortillas and place in the microwave for 40 seconds. This will help to soften the tortillas and keep them from cracking as you roll them.
Place 2-3 T of the chicken mixture on the lower portion of the tortilla and roll up tightly.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet, and spray the tops lightly with cooking spray and sprinkle some kosher salt on top.
Bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip in jalapano jelly and thank me later!

Beef and Broccoli

2010-10-12T14:03:00.000-06:00

Sometimes, just sometimes I really love the crockpot. On the flipside, sometimes, I really hate it as well. It seems like most crockpot recipes taste the same, and have the same ingredients: Some type of meat, and some type of canned soup! I'm just NOT a fan.

However, I love the convenience of it all. I absolutely DREAD afternoons: kids get home from school [well, I love that part], but then we have homework, chores, making dinner, and the afternoon grumpies [my 2 year-old!]. It's just a chaotic, hectic time of day! [Even moreso when there is some type of sport practice or game!]

THAT is why I love the crockpot. I use it more in the fall/winter, for obvious reasons. This time I thought I'd try something different, maybe unexpected from a crock.

My husband declares this one a winner! So, if you don't like it, blame him, not me.

Crockpot Beef and Broccoli

3 lbs. beef, cut into strips [I used top round steaks that were cut thin, then I sliced them into strips. You could also use London Broil, etc.]
1 1/2 tsp. sesame oil
3/4-1 tsp. red pepper flakes [adjust according to your heat level]
1/4 c. chicken broth [or beef broth, I can't remember which I used, whichever was closest]
2 T. brown sugar
1/2 c. soy sauce
3-4 cloves minced garlic
2 T. cornstarch
2 T. water
Garlic broccoli [at least 3 cups fresh]
toasted sesame seeds [optional]
rice

Whisk together sesame oil, soy sauce, brown sugar, chicken broth, garlic, and red pepper flakes. Place beef in the bottom of crock pot [sprayed with non-stick spray], pour sauce over the top of the meat and mix together to coat.
Cook on low for 4-6 hours [for MY crockpot, it cooks very hot, you might have to adjust your cooking time].
About 10 minutes before serving, prepare garlic broccoli. Pour contents of crockpot into the pan with the broccoli. Mix together cornstarch and water and add to pan. Bring to a slight boil to thicken sauce. If you need to at this point, you can add a bit more broth.
Once sauce has thickened, serve over rice and sprinkle with toasted sesame seeds.

Balsamic Glazed Drumsticks

2010-10-07T13:31:00.001-06:00

Yesterday I learned that my kids are sheltered. Like, really, seriously sheltered.

They had no idea that chicken came ON THE BONE. Mason kept asking me, "Okay, I get it, but how did you MAKE it?" I kept telling him that you buy it like this, it comes like this [I can't go too far into the "It came off the chicken" without puking in my mouth]. He kept saying, "Okay, I get it. BUT HOW DID YOU MAKE IT ON THE BONE?!"

Then Camden asked me, "Oh, wow. Cool, are these DOG BONES inside?"

Yoikes. Lesson learned. And here I thought I was doing a good job of exposing them to all kinds of food, cultures, etc. Obviously not.

This recipe is based on a recipe by our clevage baring gal, Giada de Laurentiis. [As a tip: If you bear your cleavage, your food tastes better. Or at least your husband will think so. Giada has years of culinary tv based solely on this fact.] Not that I'm jealous.

This recipe is fantastic. It's fairly foolproof, really easy, and economical. I didn't realize [obviously, because I never buy them], how cheap chicken drumsticks are! I got a huge package for $4 --- @ .89 cents a pound.

Balsamic Glazed Drumsticks

1/2 c. balsamic vinegar
1/2 c. honey
1/2 c. brown sugar
1/4 c. soy sauce
molasses
5 sprigs fresh rosemary
5 cloves garlic, peeled and cut in half
12-14 chicken drumsticks [Giada calls them drumettes--I feel stupid doing that. Maybe if I wore a lower cut shirt??]
2 T. toasted sesame seeds
chopped parsley

Combine the balsamic, honey, brown sugar, soy sauce and a splash of molasses. Whisk to combine. Take the sprigs of rosemary and kind of "beat them up" at bit--smash, twist, etc. This will help to release more of the flavor. I find if you don't do this, the rosemary taste is pretty much non-existent. Add rosemary and garlic halves to the sauce.
Add chicken drumsticks into a large resealable plastic bag, pour sauce over the top. Seal bag and shake around to combine. Let marinate in fridge for at least 2 hours [I did most of the day]. Throughout the day, continue to rotate, shake and mix up the bag so the marinade coats all of the chicken.
Preheat the oven to 450 degrees. Place the chicken on a foil lined [don't skip this step!] baking sheet. Bake until the skin is carmalized and very dark in spots, about 30 to 35 minutes.
Meanwhile, place the marinade in a small saucepan. [At this point, I remove the garlic, mince it and add it back in you don't have to do this, but it will increase the garlic flavor]. Bring to a full rolling boil---this is VERY important. You MUST do this to kill any bacteria from the chicken. Continue to boil [not on high, but a constant bubble], until the sauce has reduced and is nice and thick. Remove rosemary. [This should take about 15 minutes.]
Remove the chicken from the oven, and using a pastry brush, brush chicken with the thick sauce. Place chicken on platter and sprinkle with toasted sesame seeds and chopped parsley.

[Great served with asparagus or broccoli!]

recipe revisit.

2010-10-01T13:14:00.000-06:00

I revisisted my Pineapple Curry Recipe last night. I tweaked a few things...

and the result?

DELICIOUS! If you haven't tried this yet, you really should. It's very easy and fast to throw together, and it's so good! I didn't even eat mine with rice!

[In fact, I'm eating the leftovers right now. And wearing an apron, so I don't spill bright yellow curry sauce all over my white shirt...]

Banana Cinnamon Waffles

2010-09-29T11:04:00.000-06:00

It's like banana bread in waffle form.

Needless to say, this went over well. My 2 year old ate an entire, huge waffle.

Banana Cinnamon Waffles

1 3/4 c. flour
1 T. baking powder
3/4 tsp. cinnamon
pinch of salt
2 eggs, separated
1 1/2 c. milk
2 smashed, ripe bananas
1 tsp. vanilla
1/2 c. vegetable oil [could also use 1/2 c. melted butter]

Sift all dry ingredients together in a large mixing bowl. In a smaller mixing bowl, combine egg yolks, milk, oil, vanilla and smashed bananas. Add wet ingredients to dry ingredients and mix together by hand, don't overmix.
In another bowl, whip egg whites [use a hand mixer for faster results] until stiff peaks form. Fold egg whites into batter -- Do NOT overmix. You should still be able to see some of the egg whites.
Pour amount of mixture appropriate for your waffle iron into a preheated waffle iron. Cook for about 3 minutes.

Waffles with be a nice goldeny brown, and slightly crispy on the outside, and chewy on the inside!

Peanut Butter & Jelly [pancake] Sandwiches

2010-09-27T08:46:00.000-06:00

My midgets love breakfast foods. Cereals, oatmeals, pancakes, waffles, crepes, eggs...they love it all!

[In fact, there are the occasional nights where I make breakfast for dinner. And the kids cheer.]

My friend gave me this recipe, and we thought we'd give it a whirl. The midgets loved it!

You definitely don't have to serve this as "sandwiches". They would be great as regular pancakes---maybe use your jam/jelly, reduce it down to a syrup and serve it that way!

PB Pancake Sandwiches

1 1/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. peanut butter [creamy]
1 egg
1 T. sugar
1 1/4 c. milk
Jelly or Jam [I used homemade raspberry]
cream cheese

Whisk the flour, baking powder and salt together in a mixing bowl.
In a separate bowl, whisk the peanut butter, egg and sugar until combined. Whisk in the milk until combined.
Whisk the wet ingredients into the dry ingredients until just combined. [Okay to have a few lumps, don't overmix!]
Cook on a hot griddle for about 2-3 minutes a side.
Set aside to cool.
In a small bowl mix together jam and softened [or whipped] cream cheese until combined.
Take a cooled pancake, spread with jam/cream cheese mixture, and top with another pancake to make a sandwich.

*I also served these just topped with the jam/cream cheese and cut up.

Lima Beans?

2010-09-24T09:22:00.001-06:00

You may or may not have a bag of lima beans in your house---even if you don't eat them. I'll admit that I like MOST things, but I'm not the biggest fan of lima beans.

So...when life hands you lima beans, make a wreath!

I used large lima beans, because it is what I had, but in hindsight, I wish I had used the smaller ones, I think they would have looked better. When I was finished I sprayed it with an off white spray paint [you could spray it any color].

I'm kind of digging it!

[And, while we are on the subject of my front door, can I just be annoyed for a second? See that peep hole? Yeah, whoever built this house/put in the peep hole/etc. must have been 2 feet tall. When I stand at the door, the peep hole hits me right in the, uh, chest. I have to bend down like a giant to even see through the thing. It also makes centering wreaths really awkward.] So glad I got that off my chest.

Pumpkin Bars

2010-09-23T16:48:00.000-06:00

Kicking off the first day of fall with Pumpkin Bars! The little midgets were very excited to smell [and taste] these when they came home from school.

We'll pretend the weather is cooling down, and I can dive into my "fall only" recipes. This, of course, includes all things pumpkin. I absolutely LOVE pumpkin anything. It's very warm and comforting!

Pumpkin Bars with Cream Cheese Frosting

2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. allspice
1 tsp. ginger
1/4 tsp. salt
4 eggs
15 oz. pumpkin
1 2/3 c. sugar
1 c. applesauce
3/4 c. chopped pecans [optional]
cream cheese frosting

Preheat oven to 350 degrees.
In a medium bowl, sift together the flour, baking powder, cinnamon, allspice, ginger, baking soda and salt; set aside. In a large mixing bowl, beat together the eggs, pumpkin, sugar and applesauce with electric mixer until combined. Add the flour mixture; beat until well combined, scraping down the sides as necessary. If desired, stir in chopped pecans. Spread the batter into a 15x10x1 inch pan. [I spray mine with non-stick spray.]
Bake for 25 to 30 minutes or until a toothpick comes out clean. Cool in pan on wire rack. Frost. Cut into squares. Cover and refrigerate to store.

Cream Cheese Frosting**

4 oz. cream cheese, softened
1/4 c. butter, softened
1 tsp. vanilla
2 c. powdered sugar

In a medium bowl, combine the cream cheese, butter and vanilla until fluffy. Gradually add the powdered sugar, beating until smooth.

**This will give you enough for a thin, thin layer of frosting. If you like a thicker layer, double the frosting!

Vacation!!

2010-09-10T13:19:00.000-06:00

Packing up and heading out on vacation!! We are taking the band of traveling midgets to DISNEYLAND!

Maybe, just maybe I'll actually COOK again when we get back!

[I can't help it. Soccer, school, and life in general are a total time suck right now.]

harvest.

2010-08-30T12:28:00.002-06:00

My fridge, counter, and bowls are packed to the brim with fruits and vegetables! It's that oh-so-wonderful time of year! I am seriously going to have to be creative to use all the stuff we have on hand before it goes bad!

I'd also like to thank my sister-in-law for introducing me to bountiful baskets. For those of you that are in Colorado, Utah, Idaho, Wyoming, Texas, Arizona, Nevada and Washington, check it out! You won't be disappointed!

This was our bountiful baskets haul from Saturday morning: in the bag are fresh green beans, sweet potatoes, plums [they are SO good], oranges, bananas, grapes, broccoli, tomatoes, nectarines [also delicious!], mangoes, celery and lettuce! Not too shabby for $15, right?!

We were not disappointed this week! Although, now I'm wondering if I should wait to order again until our garden is done producing! It's insane the amount of stuff I need to eat, freeze, cook or bottle/can this week!

A *tiny* sampling of what we picked from the garden this week. You'll notice the abundance of romas, jalapenos and onions: I made salsa yesterday! Most of the green and red peppers were used last week when I made jalapeno salsa...but holy snot, I have 10 million jalapenos still in my garden. Anyone need some?! I don't know what inspired me to plant TWO jalapeno plants this year!

Cookie Bars/Cookie Pizza

2010-08-23T14:22:00.000-06:00

Yesterday afternoon, my dudes and I were trying to figure out what kind of treat to make for our big "Back to School Family Night" last night. It seemed like everyone wanted something different, and we were also limited to what I had on hand [to say I was in dire need of going grocery shopping would be an understatement!].

In the end, we decided to try a cookie bar. Instead of baking it in a pan, we decided to go for a pizza pan, which the kids totally loved! It didn't make it taste any different, but to them it was very cool.

My husband didn't have high hopes for this. He's very picky about his cookie/treats and LOVES the chocolate chip cookies I make. However, I think we won him over. After the kids were in bed last night, I kept catching him slicing off more. Eventually he looked at me, with his hand full of cookie and said, "These are good!"

Chocolate Chip Cookie Bars/Cookie Pizza

2 3/4 c. all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. unsalted butter, melted
2 1/4 c. brown sugar
3 large eggs
1 tsp. vanilla extract
2 c. chocolate chip [we used 1 c. mini m&m's and 1 c. milk chocolate chips]

Preheat the oven to 350 degrees. Lightly grease a 10 x 15 inch jelly roll pan, or a pizza pan.
In a large bowl, whisk together the flour, baking powder and salt. Set aside.
In another large bowl, combine the melted butter and brown sugar, stirring until smooth. Stir in the vanilla. Allow the mixture to cool slightly. Add the eggs one at a time, beating after each addition. Stir in the flour mixture, then the chocolate chips. Spread the batter into the prepared pan.
Bake the bars for 24-26 minutes, until their top is shiny and golden. Don't overbake, or the bars will be dry; a cake tester inserted into the center WILL NOT come out clean. Remove the bars from the oven and cool to room temperature before cutting.

Enjoy! My little dudes loved these. Maybe next time I will let them decorate the top!

reusable ziploc bag

2010-08-22T22:07:00.002-06:00

I finally have this done. It would have been up Friday, but I have been having serious issues getting pictures to post!

Reusable Ziplocs

You will need:
-fabric [cotton is great]
-ripstop nylon
-3/4 inch SEWABLE velcro [do NOT get the kind that is sticky on the back, trust me!]
-obvious things like a sewing machine, thread...
FINAL BAG DIMENSIONS:
Big bag: 6.5" x 7"
Medium bag: 6.5" x 5.5"
Small/snack size bag: 6.5" x 3.5"

CUTTING DIMENSIONS: [For both fabric AND nylon]
Big bag: 14" x 8"
Medium bag: 11.5" x 8"
Small/snack size bag: 8" x 8"

*The measurements can easily be altered to suit the size that you need, feel free to change them up. I am in the process of making some big [think gallon size] bags, these are just estimations---it isn't surgery, so don't stress over exactness!

Velcro:
7" --- if you change the measurements above, just alter your velcro accordingly.

This is the velcro you want! See where it says "sew on"?! That's really important! You do not want velcro with adhesive on the back---this will break your needle and make you swear.

Let's begin! I took a lot of pictures, which is in NO way an indication of how hard this is. In fact, it's quite the opposite. If you can push a gas pedal, you can totally make these!

Begin by cutting your outer fabric and your nylon. For the purposes of this tutorial, I am making the small/snack sized bag. Also, at this point, measure and cut your velcro as well.

Now, take your outside fabric and your nylon and pin them RIGHT SIDES together. [This is the wrong side of my fabric.]

Me and my freaky ET fingers are showing you that I pinned the nylon on the back. See, there it is.

Using a 1/4" seam allowance [and remembering to back stitch to secure stitches], sew the short sides together. Only sew 2 sides, not the whole thing!

Now, turn that bad boy so the right side is out [wrong sides now together].

Now, it's totally possible that once you turn it right side out, that the nylon will be all wonky like this. No worries.

Enter super-long freaky fingers [yours will work fine if you don't have access to mine]. Just press down the seam as best you can. Again, you don't really want to iron it, unless you want a hot-melty mess. Just smash it down with your fingers. Or, if you have those super long glittery nails that are all the rage these days, use those!

I don't think I have a future as a hand model or a finger model. Oh well. Now, fold your bag in half and press down to get a nice line. I do this both ways [long and short], to find the center of your bag. This will help you to get your velcro centered. You don't have to do this. I'm just super anal about having things centered and straight and right and alphabetized and in order.

Center your velcro on the top [the sewn edge] and the bottom. [Obviously, at this point, you've separated the velcro!] Pin in place.

See, top and bottom all pinned on. [The top looks uneven, but the velcro just had a kink in it from storage.]

Stitch along the edge on the LONG sides only of the velcro, leave the short edges alone. [I like to use a coordinating thread color---this helps things looks more "professional".] Do this on both sides. [So you will sew 4 long edges of the velcro.]

This is what it should look like at this point.

Now close it up, sealing the velcro together.

Your velcro should meet up, and be even and centered. Notice how the sides are still now sewen together. We'll do that now.

Sew the outside edges together using a 1/4" seam---wrong sides together, with the right side of the fabric facing you. This seems backwards, I know, but hang with me. [Remember to backstitch!]

Once you've done that on both sides, trim the excess fabric as close as you can to the seam---be careful not to cut the seam!

Now, unhook your velcro and turn it inside out [or right sides together]. Use something to help you get the corners nice and sharp. I used my super favorite tool. It's actually for paper, but I've never been able to find one at a sewing store that I liked. I found this one at a craft store with the scrapbooking stuff, and I looooove it.

See? It's pretty awesome. If you don't have one of these, use anything---a knitting needle, pen, whatev.

Totally don't know why I took this picture. Maybe to show you the whole thing turned inside out?? I didn't realize this was such a complicated step.

Now, sew the sides with a 1/4" seam. Again, don't forget that pesky backstitch. Do this with both sides, obviously.

Now, turn it right side out. Again, be sure to get the corners and edges straight and crisp.

And that's it! You now have the worlds cutest and easy to make reusable ziploc baggie!!

Feel free to email me or leave a comment if you have any questions or problems!

busy, busy, busy!

2010-08-17T13:07:00.001-06:00

I love when you can turn this:

into this with just a little work. [...and the help of a wii, which you normally loathe, but it entertains two boy midgets so I can make a mess in the kitchen!]

Aren't they beautiful? I absolutely love the color of homemade raspberry jam!

Thanks to my mom for teaching me the beautiful art of canning things. It seems like just yesterday that I used to roll my eyes at the things my mom did. Certainly I wouldn't ever care about canning/bottling/gardening and even sewing! That's positively archaic and so 1950's housewife. I will not be demeaned like that! Hear me roar.

Or so I thought. I've learned that there is something very liberating in being able to do these things yourself. "Damn the Man!" if you will. If you look at it that way, it's very liberating and not at all barefoot and pregnant. It's all your perspective, I suppose.

So. Thanks Mom. Thanks for being cool well before your time. Thanks for all re-teaching me all of the domestic skills that I refused to want to learn during my rebellious and slightly taboo youth. I get it now.

Other than making homemade raspberry jam [and working on jalapeno jelly later this week, and salsa, as soon as my tomatoes are ready...which should be next week...], I've been a freaking maniac behind the sewing machine. [Another skill I mocked. Again, I get it.]

So far this week:

Cases for our ipod touches. I left a little room so the ear plugs and charging cords could fit inside as well. I used a thin cotton batting to give them some protection, but not too much bulk.

Mine. I freaking love this fabric. I'm hoarding more if it, I just don't know what to do with it yet. I also covered the button to match the fabric.

My husbands. He asked for fabric that was a little more manly. Is this more manly?? [I also love this fabric. I kind of want to marry Riley Blake.] I also ditched the button and used touch tape on his.

Just finished this pillow [made the case as well]. I just haven't bought a pillow form to put inside of it yet. I LOVE this, it was super easy, and look awesome. Probably better in person than in this picture. I used wool felt [not the cheap kind] for the flower.

Trick or treat bags for the midgets! LOVE the fabric [Riley Blake again]! These were a lot of fun to make. The lining inside the bags matches the fabric on the handles. You can't tell by the picture, but they have a "box pleat" bottom, so they stay open. The kids are really excited about them.

...And this, is why I haven't posted on this blog! I'm going to work on making a step by step tutorial for the reusable ziploc bags later this week. Just in time for back-to-school {*sniff*}.

Tin Roof Ice Cream

2010-08-01T13:15:00.000-06:00

There is no picture of this ice cream.

You can thank my husband. He ate it ALL before I had a chance to take a picture.

He LOVES ice cream with nuts. A little sweet, a little salty, a little chocolatey. That's his "thing". If I ever ask him what kind of ice cream he wants, he usually says, "something nutty", which usually translates to Tin Roof.

This is the first time I've EVER attempted to make this from scratch.

For the record: It's freaking amazing. Way, way better than store bought. It is a little labor intensive, but I think that is the fun part! I love knowing that it's all from scratch.

[Even my father-in-law, who has a love affair with ice cream, said this was better than store bought.]

Once again, thank you David Lebovitz! If you haven't yet, I highly suggest buying or borrowing his book "The Perfect Scoop." However, you won't be able to borrow it from my library, because I have it. And I renewed it. And I'll probably renew it again. I WILL buy it, that's how much I love it.

Tin Roof Ice Cream
Recipe from David Lebovitz, "The Perfect Scoop"

3/4 c. whole milk
3/4 c. sugar
pinch of salt
1 1/2 c. heavy cream
1/2 vanilla bean, split lengthwise
4 large egg yolks
1/4 tsp. vanilla extract
3/4 c. chocolate covered peanuts [recipe to follow]
fudge ripple

Warm the milk, sugar, salt and 1/2 cup of the cream in a medium saucepan. With a sharp paring knife, scrape the seeds from the vanilla bean and add them, along with the pod, to the hot milk mixture. Cover, remove from the heat, and let steep at room temperature for 30 minutes.
Rewarm the vanilla-infused mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the m imxture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Remove the vanilla bean, wipe it clean of any egg bits, and it back to the custard. Stir in the vanilla extract and stir until cool over and ice bath. Chill thoroughly in the refrigerator. **My boys LOVED helping with all of this stuff. This is a great recipe to involve the littles with!!
When ready to churn ice cream, remove the vanilla bean (it can be rinsed and reused). Freeze the icem cream in your ice cream maker according to the manufacturer's instructions. While the ice cream is freezing, chop the peanuts into bite-sized pieces.
Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with fudge ripple.
**Don't MIX the fudge ripple into the ice cream, or you will muddle the ice cream. Use a spoon to drizzle some, then layer ice cream, then drizzle more, etc.

**This recipe says it makes 1 1/4 qts. I felt like it didn't, so next time I will 1 and half the recipe.
Chocolate Covered Peanuts

4 oz. semi-sweet chocolate [I just used semi-sweet chocolate chips]
1 c. spanish salted peanuts [with red skins----this is my preference, you can use any kind]

Put the pieces of chocolate into a double boiler to melt. Stir until smooth. In the meantime, stretch a piece of plastic wrap over a dinner plate.
Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate. Spread the mixture on the plastic lined plate and chill. [I put mine in the freezer!]

Mixing them in: Use a knife to chop the chocolate block of peanuts into bite-sized pieces, then mix them into 1 qt. of ice cream as you remove it from the machine.

Chocolate-Peanut Butter Ice Cream

2010-07-29T11:20:00.002-06:00

Chocolate-peanut butter anything reminds me of my sister, so this one is for her. In fact, I have memories of going to Baskin Robbins when I was little, my older sister Merilee and I would get horrible flavors like "bubble gum", and I remember specifically that my other sister, Emily, would get things like Mississippi Mud [chocolate peanut butter]. We would mock her endlessly. What child skips over flavors like BUBBLE GUM to get Mississippi Mud?!

A smart one, apparently.

After the birth of her first child, instead of taking flowers to the hospital, I took Reeses PB cups. That's how serious her addiction is.

Em, this one is for you!

[And for the record, even though I don't really eat sugar anymore, I DID try this. And died a little.]

A-mazing.

David Lebovitz knows what he is talking about!!

Chocolate-Peanut Butter Ice Cream

Taken from "Perfect Scoop" by David Lebovitz

2 c. half and half
1/4 c. unsweetened cocoa powder
1/2 c. sugar
pinch of salt
1/2 c. smooth peanut butter

Whisk together the half-and-half, cocoa powder, sugar and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil [it will start to foam up]. Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
*This makes 1 quarts, so I 1 1/2'ed it to get 1 1/2 quarts.

Mix Ins:

I think this is what makes the ice cream so amazing!!

Fudge Ripple:

1/2 c. sugar
1/3 c. light corn syrup
1/2 c. water
6 T. unsweetened cocoa
1/2 tsp. vanilla extract

Whisk together the sugar, corn syrup, water and cocoa powder in a medium saucepan. HEat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.

*This will make WAY more fudge ripple than you need, but you can store it for 2 weeks, and use it as a hot fudge topping.

Peanut Butter "Patties"

6 T. peanut butter {I used smooth---and don't use natural PB here, it will be too runny}
2-3 T. powdered sugar

Mix together the peanut butter and powdered sugar in a small bowl. [Add more sugar if you need to!] Line a dinner plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about 1/2 teaspoon each, and drop them onto the dinner plate. Once you've used all of the mixture, freeze the patties.

Once the ice cream has frozen in the ice cream maker, mix in the peanut butter patties and layer with desired amount of fudge ripple [I didn't use too much], in a container. Freeze until solid.

snack/sandwich bags

2010-07-28T19:00:00.002-06:00

Don't you love my new "green" ziploc sandwich/snack bags?!

I'll just say this: I was green before green was cool. In fact, when I was in college [um, several years ago...], I remember taking old cloth bags into the bookstore to buy my books with. Then, at one point, I was super inventive, and made reusable cloth bags using old t-shirts. [In fact, I still have a ton of those that my little midgets use when they play grocery store!] People looked at me like I had 10 heads. But really, they probably did that for a lot of reasons, and not just my bags. [Did you know I had purple, er, excuse me "eggplant" colored hair? I had a pierced tongue? Yeah, I was wicked awesome. And I will never mention it again, and might have burned all evidence so my children NEVER see it.]

My favorite reusable bags are Chico bags, by far. I have probably 30, and I really need to get some more, since mine are SO hammered.

However: Amongst all of my forward thinking and green living, I haven't been able to shake the Ziploc bag! Don't get me wrong, they are fabulous. But also insanely wasteful! Think of a standard packed lunch: a bag for the sandwich, then one for the pretzels, then one for the cookies, then one for the carrots, then one for the apple slices [because, well, when you are 7 years old, and have 43 loose teeth, you can't bite into a whole apple!]. You get my drift!

I've tried several "green" solutions, and none of them have stuck for very long. Either they were too expensive, or not user friendly.

Enter my awesome handmade reusable "ziploc" bags!

I made 4 of them today [2 sandwich size and 2 snack bag size] in less than 1/2 hour. They are lined with a foodsafe ripstop nylon---so they can easily be wiped out, or even thrown in the washer! Plus, as an added bonus, they are super stylish, depending on the fabric you use! They close with hook and loop [velcro]! Obviously, after a ton of use, the velcro will probably be shoddy, but I can replace it or make new ones!

Man, I amaze even myself.

Now, I should probably go make some cookies to put in the bags. Then, maybe, just maybe, I can talk my husband into taking one to work tomorrow. I know he'll be the hippest guy at work, and all the other work guys [and girls] will be jealous. Then, they'll want some cool reusable ziploc bags.

Then I'll be famous.

Wow, I've got a lot to get done before that happens.

[No, but really, I'm happy to post a tutorial on how to make them if anyone is interested. Or, of course, you can buy them from me when I'm famous. Either or.]

Fudgy Peanut Butter Bars

2010-07-25T22:12:00.002-06:00

Summer time in our house means baking days! One of my midgets favorite things to do is bake with me. We have a lot of fun looking through cook books, making lists, and trying to figure out what we are going to make each week. We run the gammet---sometimes it's homemade popsicles, cookies, I think we've even done pie before. I try to back off on my input and let them decide what they really want to make. It's been such a great way to spend time together, learn how to read and follow directions, and even a little math! Sometimes I have a hard time not being in control [ie: letting their little hands ~~smash~~ er, crack eggs], but this is really the time I let them be hands on, and they love it! It's one of their favorite days of the week!

Tons of opportunities for little chubby hands to get in and help!

Last week they decided on Fudgy PB bars! They are VERY rich, but are crazy good. Definitely serve these with a glass of milk!

Fudgy Peanut Butter Bars

Crust

4 T. butter
1/3 c. peanut butter, smooth or chunky [we did smooth]
3/4 c. sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 1/4 c. all purpose flour

Filling

4 oz. unsweetened baking chocolate
1/2 c. butter
1/2 tsp. salt
1/4 c. light corn syrup
1 c. plus 2 T. sugar
1 c. all purpose flour
2 large eggs
1/2 c. peanut butter chips

Frosting

3/4 c. buttersotch chips/white chocolate chips [we did half and half]
1/4 c. smooth peanut butter

Preheat the oven to 350 degrees. Lightly grease a 9x13 inch dish.
In a medium-sized mixing bowl, beat butter and peanut butter until soft and well blended. Stir in the sugar, salt, and vanilla. Mix in the flour; the mixture will fill dry and crumbly. Press the dough into the prepared pan. The best way to do this is by covering the crumbs with plastic wrap and using a can to roll the crust out evenly. Bake the crust for 8 to 10 minutes, until it has lightly browned around the edges . Remove the pan from the oven.
In a medium-sized saucepan set ove low heat, melt and stir together the chocolate, butter, salt and corn syrup. Remove the pan from the heat and stir in the sugar and flour. Add the eggs, beating until well blended, then mix in the chips. Spread the filling onto the crust.
Bake for 22 to 24 minutes. The top should be shiny and look set. For the best chewy texture, don't overbake; a tester inserted into the center won't come out clean, but with sticky crumbs clinging to it. Remove the squares from the oven and cool to lukewarm while you make the frosting.
In a double boiler, melt the chips over low heat, stirring often. Add the peanut butter and stir until smooth. Spread the frsoting over the warm bars. Cool compeltely before cutting, using a knife sprayed with non-stick spray, or warmed in hot water, wiping it often. They are VERY rich, so cutting into smaller pieces might be best!

Growing up!

2010-07-24T10:34:00.000-06:00

My baby girl turned 2 this week!

I've been hiding under the covers and sucking my thumb, hoping it wouldn't happen.

But it did.

Kabob Marinade

2010-07-15T14:39:00.001-06:00

It's definitely summer when the dudes and I start making lemonade! Yesterday was baking day, so we made lemonade and some treats [recipes to come]. They decided they wanted strawberry lemonade, so I threw a bunch of strawberries into the blender, and added them to the mix. It turned out amazingly good. The color is pretty awesome too.

If you haven't made any lemonade this summer, I highly suggest you get to it!

To go along with our lemonade, we made some killer kabobs. I can't wait until we can use all the veggies in our garden! I love, love grilled veggies.

Kabob Marinade

*This makes a lot of marinade. You can cut it in half if you'd like. I like to make a lot, because I marinate my veggies in it as well!

1 1/4 c. oil [NOT olive oil]

3/4 c. soy sauce

1/4 c. Worcestershire sauce

2 T. mustard [you can use dry or regular, won't really matter in the end]

salt [didn't measure

pepper [didn't measure]

1/2 c. apple cider vinegar

2-3 crushed garlic cloves

1/3 c. lemon juice [I didn't really measure---I think I used a whole lemon]

Combine all ingredients and mix well. In a large bowl, place meat and veggies, pour marinade over top. [Before adding marinade, poke your meat with a fork or knife all over.] If you are sketchy about your veggies and meat hanging out in the same pool, you can do 2 bowls, one for the meat, one for the veggies.
Cover the bowls and refrigerate all day, or overnight. [I'm usually not awesome enough to remember to do it the night before, so I do it in the morning.]
Thread meat and veggies on skewers and grill. I usually don't intermix my veggies and meats on the same skewer, because I find that everything cooks at different rates. Plus, I think it looks more orderly the way I do it.

This can be used for chicken, beef, any kind of meat you like. Any veggies work great, this particular night we did onions [my fave], and zucchini. I also love yellow squash, red & green peppers, mushrooms...the sky is the limit!

Paklava/Baklava

2010-07-08T17:27:00.000-06:00

I haven't checked, but I'm fairly certain that in heaven, the roads are paved with Baklava.

My husbands family has been visiting from Maine the past week...which means, of course, that I had to break out some Armenian cooking. I started with lady fingers [recipe to come] and for the 4th made Pak/Baklava.

...and by the 5th, they had to have a helicopter lift off the roof of my house in order to airlift me out, because I could no longer fit through the door.

But, it was worth it.

There are many recipes for Pak/Baklava [man, that's getting annoying], depending on where you are from. [Greece, Turkey, Georgia, Iran... you get the picture] Regardless, you can't go wrong. It's phyllo/fillo, butter and nuts. I'll take 2, please.

This is MY take on it. I adjusted the syrup to suit what I think tastes good. So, don't tell Chris' grandfather but this is now Armenian/Norwegian/Swedish/Utah Baklava.

Baklava [I dropped the "Pa", because it's getting annoying]

1 1/2 lbs. chopped walnuts
1/2 c. sugar
1/2-1 tsp. ground cinnamon
1 lb. [yep, that's right] melted butter [sweet]
2 lbs. fillo/phyllo dough [found in the freezer section, usually 1 box is 1 pound, so you'll need 2 boxes]
homeade syrup
1/2 c. honey

Homemade syrup:

2 c. sugar
1 c. water
juice of 1/2-1 lemon

Preheat oven to 350 degrees.
Start by making sure the walnuts are finely chopped. You don't want them pulverized or in a powder form, but you want them small enough. I throw them in the food processor and pulse them a few times, that usually makes them small enough. In a bowl, mix together the walnuts, 1/2 c. sugar and cinnamon. Mix well.
Brush a sheet pan [cookie sheet size, make sure it has a lip], with some of the melted butter. Lay a sheet of phyllo dough on the pan, brush with butter. Repeat until you have used about 15-20 sheets of dough. [I cover the dough I'm not using with a slightly damp kitchen towel so it doesn't dry out and crack.]
Spread the walnut mixture evenly over the stacked phyllo sheets, making sure the entire surface is covered.
Continue stacking the remaining phyllo sheets on top of the walnut layer, brushing each sheet with melted butter as you go. Use the remaining phyllo sheets, making sure to butter the top of the last piece of dough.
With a sharp knife, cut a diamond pattern through all of the layers. Being careful not to tear or rip the phyllo.
Use remaining butter [or melt about 5-8 Tablespoons of butter if you ran out---I never do, I always have enough left], make sure it is warm, and pour evenly over baklava.
Bake at 350 degrees for about 30 minutes, or until the surface turns a light golden color.
Remove from oven and immediately pour syrup evenly over baklava.
Serve at room temperature.

To make syrup:
Mix sugar and water in a saucepan. Heat on medium and stir constantly. Increase to high and add lemon juice and let it come to a white bubbly surface. Remove from heat and stir in honey. Let cool to room temperature before you pour it over the warm baklava.

**Alternately this can be made using pistachios, but I really do love it with plain [cheaper] walnuts.

Happy 4th!

2010-07-04T13:51:00.000-06:00

Happy Independence Day!!!

[My favorite holiday!!]

Just finished the Paklava [or Baklava, depending on where you are from], tye die star cookies and working on the blueberry sauce for the red, white & blue parfaits.

Nothings says Happy 4th like celebrating with Armenian food! [My husbands family is in town from Maine, and we're having lamb....so I had to make Paklava to go with it!]

Have a fun safe holiday. Someday I'll be back to post recipes!

[Got a B+ on my first ever batch of Armenian lady fingers from Chris' grandfather...not bad for a first try! Let's see how the Paklava rates! Wish me luck, he's a tough critic!!]

Oops.

2010-06-23T14:44:00.003-06:00

Oops. Kind of forgot about this blog! Seriously, swear, lots to post. Perhaps when I come back from camping this weekend?

[Yes, I am going camping. Well, maybe I should say "camping". We'll have access to a cabin [with kitchen, shower, bathroom...], and we're camping in a trailer. But I still guarantee I'll get dirt under my fingernails, which is TOTALLY considered camping.]

Wish me luck.

Peanut Butter Filled Chocolate Cookies

2010-06-07T14:49:00.000-06:00

I've made these cookies 2 times recently, and they went fast!

They are kind of a pain to make [more steps than a regular cookie], but I think the results are worth it!

Original recipe came from BHG. I made a few tweaks, but still a crowd pleaser!!

Peanut Butter Filled Chocolate Cookies

1 1/2 c. flour
1/2 c. unsweetened cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, softened [1 stick]
1/2 c. sugar
1/2 c. packed brown sugar
1/4 c. smooth peanut butter
1 1/2 tsp. vanilla extract
1 egg + 1 T. milk [or 1 egg, and one egg yolk]

Filling:

3/4 c. powdered sugar
3/4 c. peanut butter [you can use smooth or chunky here, but I prefer smooth]

Preheat oven to 375 degrees. Lightly grease baking sheets [or use parchment].
In a med bowl, whisk together flour, cocoa, baking soda and salt.
In stand mixer, beat together sugars, butter and peanut butter until fluffy. Mix in vanilla and egg [& milk or yolk]. Mix in dry ingredients until combined and mixed well.
Mix together the PB and powedered sugar using a mixer. Start by mixing the peanut butter alone, and gradually add powdered sugar, so it combines well.
Mix the peanut butter filling into small balls [about 1"]. You should be able to get about 30 balls.
For cookies: Use a cookie scoop [or hands--about silver dollar sized], roll into a ball, then use your thumb to make a dent into the mixture. Put a peanut butter ball into the dent and proceed to wrap the chocolate mixture around the peanut butter, covering it entirely. Roll into a ball.
Once completed, roll each finished ball into granulated sugar. Place evenly spaced on a cookie sheet. Using the bottom of a glass [sprayed with nonstick spray], press down on each cookie to flatten.
Bake in preheated oven for about 8 minutes. Remove from oven and set cookie sheet on a cooling rack. Let cool for 2 minutes, then remove cookies from pan onto cooling rack until completely cool.
Store in an airtight container.

Pick your posion!

2010-06-06T15:15:00.001-06:00

I've been baking like a madwoman!

All of these recipes to come...which first??

Chocolate m&m cookies

Peanutbutter filled peanutbutter chocolate cookies. [So far, recieved the most love!]

Raspberry Squares

It's a wonder that everyone around me doesn't weigh 900 lbs. [Or, that I don't weigh that myself. Truth be told, I didn't even TASTE one of these goodies. Poor me!]

Shortcake.

2010-06-01T13:46:00.000-06:00

Not the best picture, but keep in mind I was balancing this on a paper plate, while serving it up, and trying not to get blueberries all over my awesomely white shirt. You can say it: I've got skillz.

So. Do you want to know something about me? I am CRAZY about the 4th of July. It is one of, if not my FAVORITE holiday. I absolutely LOVE it. Of course, because Memorial Day is kind of [in a round about way] like the 4th of July, it's like a practice day for me.

I was in charge of dessert [one of my favorite things to be in charge of...other than salads, and breads, and drinks, and main course], and I knew exactly what I wanted to do! Shortcake [shaped like stars, of course], with strawberries, blueberry sauce, and cream. Um, hello, awesome? Yes. Original? Probably not, so what?!

I made a big batch of blueberry sauce Sunday night, and used it for pancakes Monday morning, and saved the rest for the shortcakes. [P.S. I made a new blueberry pancake recipe and it's freaking awesome.]

Shortcake
Could actually be classified as a "cream scone", this is not like your traditional "Bisquick" shortcake. And I'll pretend you weren't thinking it was. Thanks.

*This will make about 8 shortcakes---I 1 and a halfed it, and it was great.

2 c. all purpose flour [you might need a little more, but start with 2]
1/4 c. sugar
2 tsp. baking powder
1/8 tsp. salt
1/3 c. cold, unsalted butter
1 large egg, lightly beaten
1 teaspoon vanilla
1/2 c. cream or half and half
raw sugar

Egg wash:

1 large egg, lightly beaten
1 T. cream

Preheat oven to 400 degrees, and place rack in the middle of the oven. Line baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into flour mixture with pastry blender or using 2 knives. [Alternately, you could pulse in a food processor.] The mixture should look like coarse crumbs.
In a separate bowl, whisk together the cream, egg and vanilla. Add to the flour mixture and mix until it just comes together. Don't overmix.
Transfer to a lightly floured surface and knead dough gently about 4 or 5 times. If the dough is still pretty sticky, this is the point where I need in a little more flour if it needs it.
Pat or roll the dough into a circle [about 7 inches around and 1 inch thick]. With a 3 inch round cookie cutter, cut out scones and place on baking sheet. Clearly, I used stars---you could use any shape you please. If you want a more orgainc presentation, you could just "plop" the dough in scoops onto the baking sheet. Continue until you are out of dough.
Make eggwash using beaten egg and cream. Brush the top of each scone/shortcake. Sprinkle with raw sugar.
Bake for about 15-20 minutes or until nicely browned and a toothpick comes out clean. Transfer to a wire rack to cool.

Strawberry Filling:

Wash, hull and slice strawberries [I used 2 pounds].Take 1/3 of the strawberries and mash with a potato masher. Add the rest of the strawberries, along with sugar [1/4-1/3 cup depending on how sweet your berries are], mix together and cover and keep in the fridge until ready to serve. It's best if you let it set for a while.

*To serve: I sliced my shortcakes open, but if you don't want to you don't have to. I served one fruit in the middle [strawberries] and then put the top on and poured the blueberry sauce over the top. Of course, you can use all strawberries, or be creative with other fruits.

Or, you can hide in the pantry and just eat the shortcakes. I won't judge.

Oreo Cheesecake...

2010-05-30T17:21:00.000-06:00

...coming soon!

Not that I got to taste any of it, but word on the street[s] is that it was fabulous.

Tons of great recipes to post, just not enough hours in the day.

Did you know it's summer now? [According to the school calendar, NOT, however the weather calendar. Although, I'm hoping that will change soon...]

Planning on making some star shaped shortcakes to serve with blueberry and strawberry sauce tomorrow for memorial day. I know, I amaze even myself sometimes.

Best Salad Ever.

2010-05-17T22:28:00.000-06:00

I think this is my favorite salad EVER.

And that's saying a lot.

This is a staple at nearly every family function. [There are a few salads that everyone in my family just love!]

Everything Salad

1/2 c. sliced almonds
3 T. sugar

Mix sugar and almonds together in a skillet over medium heat, until sugar begins to melt. Keep stirring until almonds are coated and begin to turn golden brown. Be careful, because they will burn quickly. Spread onto foil to cool.

1 head green lettuce
1 c. chopped celery
4 green onions, chopped
1 (11 oz) can mandrain oranges, drained
1 diced avocado
1 diced apple
1/2 c. dried cranberries
1/2 c. crumbled feta cheese

Mix ingredients together and toss with dressing and nuts just before serving.

1/2 tsp. salt
1/2 tsp. pepper
1/4 c. olive oil
1 T. chopped parsley [can sub dried]
2 T. sugar
2 T. apple cider vinegar

Yum. Really, nothing else to say.

Spinach and Walnut Pesto and Garlic Parmesan breadsticks

2010-04-13T15:16:00.000-06:00

I can't decide if I still like food blogging or not. I originally started this blog for my Dad. Then it all changed, and I figured I cook all the time, and love to cook, so I might as well document it, right?

Now, I've found that there is this whole world of food bloggers. Full of pretentious, self-righteous, "I'm better than you" type of people. It can be really annoying. Frankly, I am what I am. I'm not trying to prove anything to anyone. And seriously, who has time to be at the computer all day! I have little midgets to take care of, bathrooms to clean, and a life to live.

Basically what I'm saying is this: It's not my priority, and it most likely never will be. At least not while I have littles at home. And to be honest, who wants to think beyond that?

So.

Spinach & Walnut Pesto

1/2 bunch spinach
1/2-3/4 bunch flat leaf parsley
1/4 c. grated Romano cheese
1/4 c. grated Parmesan cheese
handful walnuts
1 clove garlic
3/4 tsp. salt [easy on the salt!]
1/2 tsp. dried basil leaves
olive oil
16 oz. pasta [I used fusili, because Chris doesn't like spaghetti type noodles.]

Basically, my measuring on this sucks. It's kind of a wing it recipe.
Wash the spinach and parsley. Shake to remove the excess water, allowing some water to cling to the leaves.
In a food processor or blender, process the greens with the remaining ingredients, pouring in the olive oil as it processes. Add olive oil until it has reached the deisered consistancy. Process until it is a thick puree, but with some specks still visible. If it is still a little thick, add a little of the pasta water to thin it out. Remember, it will thin out a bit when it hits the hot pasta.
Toss with hot cooked pasta.

Garlic Parmesan Breadsticks

Totally not healthy, which is why I don't make them that often. That being said, they go fast, because everyone loves them!!

1 1/2 c. warm water
2 T. sugar
1/2 tsp. salt
1 T. yeast
3 to 3 1/2 c. flour
butter
Parmesan cheese
Garlic salt

Mix water, sugar, salt and yeast. Rest 5 minutes. Mix in flour until it forms a soft dough. [3 cups leaves my dough a little too wet, so I have to add more to get the right texture.] Rest 20 minutes.
Roll out on a floured surface to about 1/2" thick. Cut into strips.
Melt butter [amount used varies, I used about 6 T, but you can use more if you prefer] in an edged cookie sheet. Add each strip of dough, turning once to coat in butter. [I know, heart attack.] Sprinkle with [real] Parmesan cheese and garlic salt [go easy on the garlic salt, just a touch].
Bake at 375 for 20 minutes.