Whisked Away

Roasted Veggie Wrap with Hummus and Goat cheese

2012-02-13T13:33:00.000-08:00

I once had a roommate. This roommate and I didn't often agree on our food choices. Then one day she made this and it was delightful. Then we were friends. : )

This isn't her exact recipe, but like all recipes it is open to personal interpretation.

This is a great recipe that can be made ahead of time and made to impress guests.

I used a gluten free brown rice wrap for this, and since they are pretty fragile you can't really roll them, just fold them like a quesadilla. Alternately you can also put it on bread.

This guy would probably opt to put it on bread and slather it with bacon : )

This guy is Gunnar, aka, Brodo Baggins, aka, little brother.

He just joined the Marines and they make him dress like this.

We are proud of his decision...that is his decision to join the Marines...not his fashion decisions...we do not endorse those. For obvious reasons. : )

Roasted Veggie Wrap with Hummus and Goat Cheese

Step 1: MAKE THE HUMMUS

(you can always buy this pre made from the store, but really it is so simple to throw together)

In food processor or blender blend until smooth the following ingredients:

3 cups canned chickpeas, drained (which is 2 cans)

1/2 cup tahini (which is ground sesame seeds and can be found in the international food isle)

1/4 cup lemon juice

1 tsp salt

3 cloves chopped garlic

3 TBS olive oil

1/4 tsp paprika

2 tsp chopped fresh parsley (optional)

Step 2: ROAST THE VEGGIES

Preheat oven to 400 degrees. Place the following vegetables on a sheet tray and drizzle with olive oil and salt and pepper:

1 eggplant (peeled and sliced into 1/2" disks

2 red peppers (sliced into large slices)

1 yellow pepper (sliced into large slices)

2 cups fresh mushrooms (sliced into quarters)

Roast in oven for 15-20 minutes until peppers are tender, but still have a slight crunch to them.

FYI you can use a variety of veggies here instead of what I put...zucchini, other peppers, spinach, asparagus, carrots, onions...anything you have or like should work fine.

Step 3: ASSEMBLE THE WRAP

Heat a frying pan up and place each wrap into pan for a few seconds to slightly soften and warm. (Or you can keep it all cold as well) Or you can assemble to whole thing and pop it in the oven or a toaster oven for a few minutes.

Remove from pan and lay on flat surface. Spread each tortilla/wrap with 1 TBS Goat cheese and 2-3 TBSP Hummus. Layer on as much of the veggies as you like. Optionally add lettuce and spinach to up the veggie content. Drizzle with olive oil, then salt and pepper if you like! Fold, sandwich, or roll and enjoy!

Eat your heart out,

Dagny

Cauliflower Pizza Crust

2012-02-08T13:16:00.000-08:00

"Cauliflower is nothing but cabbage with a college education" - Mark Twain

When I was a wee sprout I loathed cauliflower.

We would only really eat cauliflower when Dad was in charge of making dinner. He would steam the cauliflower just to the point of mush and give us all huge helping of it. Yuck.

At one point in time my Mom was on weight watchers and she mashed the cauliflower trying to convince us all it was mashed potatoes. We were on to you Mom, and we didn't buy it.

I realize that cauliflower is an acquired taste, and I am proud to say I finally acquired it.

If a boy would show up on my doorstep with a bouquet of cauliflower I would marry him then and there.

As many of you are on board with the Pinterest craze you probably came across a pin for pizza crust made with cauliflower. Weird right? I think I pinned it about a million times before I decided maybe I should just get it over with and test the recipe out for myself.

The result was different. Surprising. Interesting. Intriguing. Quite good when all was said and done. I made these pizzas on Superbowl Sunday, and then fed it to our sweet cleaning lady the next day. Poor thing, she doesn't speak English, so when she bit into the pizza she was really confused and my explaining didn't help. After the initial shock wore off she ended up liking it and finishing it off. We should pay her more just for testing out all my weird cooking experiments : )

Cauliflower Crust Pizza

Serves 6; Adapted from Your Lighter Side, and eat drink smile blog

3 cup riced cauliflower (1 head makes about three pizzas)

3 cups shredded mozzarella cheese

3 eggs, beaten

3 tsp dried oregano

1 1/2 tsp crushed garlic

1 1/2 tsp garlic salt

1/4 tsp crushed red pepper flakes

olive oil (optional)

12 TBS of tomato sauce (I used spaghetti sauce)

1 box frozen spinach, defrosted and squeezed super dry or your pizza will be soggy

1 1/2 cups shredded mozzarella cheese

Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. Alternately you can steam it on the stove top, just don't submerge it in water or it will be too wet.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray 3 cookie sheets with non-stick cooking spray.

In a medium bowl, stir together cauliflower, eggs, and mozzarella. Add oregano, crushed garlic and garlic salt, pepper flakes, and stir. Divide into 3 equal portions. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of each mixture to help with browning...this is optional but highly recommended...it helps the crust become more crispy.

Bake at 450 degrees for 15 - 20 minutes until very golden brown. Make sure you make the crust nice and brown this will help it stay together and be crispy.

Remove from oven. Top each crust with 4 TBS sauce...spread around...then 1/3 of the box of defrosted super dry spinach, and 1/2 cup cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

I also made the crust ahead of time, put the toppings on it and froze it until ready to eat. Then just stuck it in the oven until cheese was melted.

Eat your heart out,

Dagny

VALENTINE COOKIES 2012

2012-02-07T18:16:00.000-08:00

Finally...my cookies are on ETSY! I have been so busy with the new job, and local orders that my shop still had bat cookies posted from Halloween. OH BOY. Now my friends, let the Valentine cookie making madness commence!

Check out my shop, and be sure to place all orders before 5 pm THIS Thursday in order to get the cookies by Valentine's day.

MY ETSY STORE...CLICK HERE

Two Grain Hi Protein Pancakes with Applesauce Syrup

2012-01-31T07:10:00.000-08:00

It was my Mom's idea to add a blackberry to the plate, isn't she a genius? : )

You probably know this already, but I love going to the gym. Yes, I am one of those people. Going to the gym is my anti-depressant, my stay on track with my health, and my free pass to eat cookies habit. Another thing I really love to do is travel. Unfortunately these two habits tend to clash in every way.

If only they would invent an airplane with seats that could transform into treadmills. Come on, how brilliant is that? Plus, the whole "being high up in the air" thing probably would make you burn more calories...I mean really have you ever seen an overweight flight attendant....yeah, didn't think so.

This past week I was fortunate enough to travel back to VA/DC for a few days for the March for Life. GO PRO LIFE!!!! I can't believe it has already been 3 years since I lived there! I was blessed to visit with old friends from college, and to spend some time with the cousins and family that live up in the area marching for the babies! It was awesome to see all the people fighting for the unborn, and so many young people at that! One day everyone will see and understand the horrifying truth about Abortion. Killing a baby is never a justified act, and the fact that people think it is okay is terrifying.

It was a good trip, but nothing went according to plan...starting with our flight getting cancelled on Friday...and not leaving Houston until Saturday. Needless to say I felt like I was trying to outrun that lost day the rest of my stay.

Speaking of outrunning...we had a layover on the way up to DC, and since our first flight was delayed they told us that if we wanted to make our next flight leaving from a different concourse we would have to run like the wind. There were about 15 passengers from our first flight trying to make it to the second flight and boy did we run! It was so fun! We grabbed our bags and did a mad dash. I was so proud of myself when we got to the escalator and I was able to sprint up that thing so fast and wasn't out of breath! Go me!

Then I did something dumb. They had a bus/train thing that brings you from one concourse to the next and my brother made it in before me and the doors began to close which would mean me and about 10 other passengers wouldn't make our flight. So I did the only logical thing, I threw myself in between the closing doors and became a human door stopper...which come to find out is very dangerous as those doors are very strong and can crush you. My bad. I fell through the doors with the rest of the passengers falling in behind me like an unexpected tidal wave. It was crazy! To make a long story short we made it on our flight and then it ended up being delayed anyway...but, I always wanted to run through an airport like that and can now cross it off my bucket list. If you haven't done that before I highly recommend it.

Traveling made me take a 1 week hiatus from the gym...the day I returned I thought it would be a little rough, but that is an understatement. I could barely lift a 5 lb weight. Lunges, do we really have to do more then 2? Sit ups, I am fine with my 3 pack. Overhead presses...when do I really ever use that motion in real life? PAIN. AGONY. WHAT A WIMP. I barely survived my 1 hour weight lifting class, and the teacher kept eying me like she thought I was going to faint or something.

So onto the food part, which is really why you are here.

Day 2 of our weight watcher adventure landed on a Sunday, which as we all know every Sunday is "Pancake Sunday." I was happy to find a pancake recipe in my Mom's "getting started" cookbook. Low and behold it called for applesauce...then I decided since applesauce is free points that I would mix it with the maple syrup and stretch that syrup out. Win win. These are simple pancakes with 10 grams of protein per a serving, plus they gave me another reason to use my buckwheat flour stash.

Two Grain Hi Protein Pancakes with Applesauce Syrup

serves 4, 3 pancakes each, 8 points/person

1 egg

1 egg white

1 cup plain Greek Yogurt, I used low fat

1/2 cup water

1/2 cup unsweetened applesauce

1 TBSP Canola oil

1 TBSP Honey

3/4 cup white whole wheat flour (I didn't have that so I used 1/2 cup whole wheat, and 1/4 cup white)

1/2 cup buckwheat flour

2 tsp baking powder

1/4 tsp salt

Whisk together the eggs, yogurt, applesauce, water, oil, and honey. Then add the dry and whisk to combine. Pour 1/4 cup of batter for each pancake onto a lightly greased hot pan and cook on each side until bubbles form on top.

Applesauce Syrup

8 TBS applesauce

4 TBS real maple syrup

Mix together and heat in microwave or on stove top just until warm. Pour over pancakes.

Do you know what this is? Yeah, it is Buckwheat. How pretty it is!

Dante's Inferno and Oatmeal Raisin Applesauce Cookies

2012-01-28T15:13:00.000-08:00

"If you are going through hell, keep going."- Winston Churchill

Recently I have been thinking a lot about the power of hope. Can you imagine a world without hope? If I had no hope getting up every morning would be near impossible. What would be the point? Can you imagine being told you would never walk again, or maybe never be able to bear a child of your own? Completely eliminating hope from our lives is such a dismal prospect, and a terrifying thing. I definitely take hope for granted.

Whenever I hear the word "hope" I automatically think back to Dante's Inferno and the words he says are written above the entrance to hell. "All hope abandon, ye who enter here." Hell really is the complete absence of hope. Have you ever read Dante? Have you ever met Dante? I have to admit, at first glance Dante's Divine Comedy can seem so daunting...and trust me, it is. I was fortunate enough to have an awesome professor in college teach me an entire class on Dante. Dante paints such an incredible and vivid picture of his journey through hell, purgatory, and heaven. The allegories are mind blowing, and so interesting. When are they going to make a Dante movie trilogy? Come on, it would be awesome! The three things that I remember most about my Dante class are as follows:

1. One of our assignments was to memorize the first few lines of the Inferno...in Italian and recite them in front of the entire class. I immediately decided this was an impossible task for me, and had ironically no hope of succeeding. My dear friend however had faith in me, and insisted I could do it. She wrote out a copy of the lines we had to memorize, stuck it in a Ziploc bag and duct taped it to the wall of my shower. So whether I liked it or not those lines starred me in the face every morning. What a friend! Really, who does that? : ) She is the best. I was so nervous the day I had picked to recite the lines, and thought for sure I would fail. I got up there freaking out having a psych out party in my head...I stood up quickly, took a deep breath, closed my eyes and forged ahead. I basically kicked butt, didn't miss a beat, and surprised everyone including myself. I was shocked when one of the smartest people in the class came up to me afterwards and congratulated me on a job well done...then he asked me if I had the answers written on my eye lids and was that why I closed my eyes so tightly. : ) I owe that "A plus" performance to my friend, she had hope for me when I couldn't find it myself.

2. My second fond memory of Dante is when I was studying for finals and was trying to remember all the little details to each circle he travelled through. I decided it would be funny to make a comic strip using stick figures to illustrate all the different levels. I then went on to film these comics using a "Dante-ish" voice...it worked...I aced the exam. I need to find that video, it was pretty funny if I do say so myself. : )

3. My third favorite memory is when I decided to take a study break from cramming for my Dante final and play scrabble with some friends. One friend placed the word "DATE" on the board, and I quickly and with full confidence informed them that 1-they had spelled "Dante" incorrectly, and 2-that they couldn't use proper nouns. To this day I have not lived that one down.

"Rejoice in hope, be patient in tribulation, be constant in prayer." - Romans 12:12

Recently we have begun the pursuit of poundage elimination in our house...aka...weight watchers. In the past my Mom and I have tried weight watchers and succeeded. So, here we go again, getting ready for summer vacations...bring it on..hope we have, and success we will find! Did that sound a little too much like Yoda?

I immediately knew I would have to find a kosher cookie recipe to help get me through this journey. I looked around and came up with my version of oatmeal raisin cookies made with applesauce. These little guys turned out great, nice crispy edges and chewy centers. If you are following the Weight Watchers points plus plan each cookie is 1.5 points. If you aren't trying to watch the weight then by all means make the cookies bigger and eat them all.

Oatmeal Raisin Applesauce Cookies

makes 40 cookies, 1.5 points each

2 TBS unsalted room temperature butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

1/4 cup applesauce, unsweetened

1 tsp vanilla

1 cup unbleached all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp cinnamon

1 1/2 tsp ground flax seed

1 cup old fashioned oats

1/2 cup ground oats (pulse oats in a food processor or blender until fine)

1 cup raisins

In mixing bowl cream butter until creamy. Add sugars, egg, applesauce, and vanilla mix until smooth and combined. In separate bowl whisk together the rest of the ingredients then add to the wet mixture. Mix until combined. Scoop out using a 1 TBSP measuring spoon onto parchment lined pan. Bake in 350 degree oven for 10-12 minutes until golden brown.

Have hope in all things, and eat your heart out,

Dagny

"Nel mezzo del cammin di nostra vita

mi ritrovai per una selva oscura

ché la diritta via era smarrita.

Ahi quanto a dir qual era è cosa dura

esta selva selvaggia e aspra e forte

che nel pensier rinova la paura!

Tant'è amara che poco è più morte;

ma per trattar del ben ch'i' vi trovai,

dirò de l'altre cose ch'i' v'ho scorte.

Io non so ben ridir com'i' v'intrai,

tant'era pien di sonno a quel punto

che la verace via abbandonai."

"Through me you pass into the city of woe:

Through me you pass into eternal pain:

Through me among the people lost for aye.

Justice the founder of my fabric moved:

To rear me was the task of Power divine,

Supremest Wisdom, and primeval Love.

Before me things create were none, save things

Eternal, and eternal I endure.

All hope abandon, ye who enter here."

Such characters, in color dim, I mark?d

Over a portal?s lofty arch inscribed."

My infamous disappearing act and snacks I dig

2012-01-26T11:40:00.000-08:00

Dear Friends,

Apologies all around. I have been neglecting my blogging duties for some time now, and beg for your forgiveness. : ) Life has been one merry go round after another, and somehow I just can't seem to catch up. I also haven't been in the kitchen all that much. Not for lack of eating, but of cooking. What do I eat when I don't cook you may ask...well, here it is folks...my favorite snacks 2012 edition

1. Samis Bakery Cinnamon and Sugar Millet and Flax Pita Chips...awesome, high fiber, gluten free, and scrumptious! We buy them at our local health food store, but then sometimes we buy them direct from the supplier. We are big fans of them!

2. Food Should taste Good Sweet Potato Tortilla chips. Yum. I don't even eat them with salsa, just plain and they are wonderful! I love this whole line of chips, all very delicious, pricey, but worth it.

3. A simple Macintosh Apple. My Dad has always been a fan of the Macintosh, mostly because he is an old school East Coast kid. I used to hate these apples, thought they were too tart and mushy. I recently came to the light and now we fight over the Macintosh apples in our house. They are the perfect size for a snack and easy to take with you on the go.

4. The tired and true Lara Bar. Now, I occasionally make these from scratch, see my recipes for directions, but in my present state of insanity I buy them.

5. Yogurt Covered Pretzels. I also used to despise these. I thought that if you left yogurt at room temperature it would spoil, so the thought of these was gross. Now, I love them. They are usually my "grocery shopping while hungry snack."

6. Red pepper slices and Hummus. This is the only way I can bring myself to eat vegetables as a snack...otherwise it just feels wrong.

7. Ginger People Ginger Chews. This isn't really a snack, it is more like a mid afternoon treat to help clear my mind and refocus on the task at hand.

7 is the perfect number, so I will end my list there. I promise to be back soon with some yummy recipes...scouts honor.

"Have patience with all things, But, first of all with yourself."

- Saint Francis De Sales

Fruit and Nut Crisps

2012-01-15T09:07:00.000-08:00

Is this a cracker? A cookie? No, it is a crisp!!!

I walked into the restroom at work and the sensor lights failed to go on. If that isn't a boost of confidence I don't know what is. Leave it to bathroom lights to deny the importance of my existence. Darn lights. Little do they know all I have to do is unscrew a light bulb and their existence will suddenly not exist...take that you cowardly lights!

"Cogito ergo sum" I think therefore I am. Lights don't think so they aren't. See, I was paying attention in all of those philosophy classes I took in college. : )

So let's be real here for a second. This is a safe place and a circle of trust...no judgement. How is your resolution to get healthy going? As far as I am concerned I have upped my gym attendance...but the diet is not as great as I would have hopped it would be at this point. It is hard to detox when you have little siblings home on break requesting beignets and cinnamon rolls for breakfast...you know who you are. It also doesn't help that I have had a few cake orders the last few weeks...someone has to eat all those scraps.

If you are craving something sweet try reaching for fruit or natural sugars instead. Honey, maple syrup, molasses. These little crisps are a great snack or dessert. They also last for a while, so you can make them last. Just remember that even though they don't have refined sugars in them you can't eat them all at once. These little guys are great sandwiched with nut butter, or cream cheese, or a cup of coffee. Or they pair wonderfully with a nice cheese plate. Or they pair well with ice creams...but don't do that because that would ruin your diet.

Yes, I play with my food...how fun is this? : )

These crisps are wicked easy to make, you can do it!

Fruit and Nut Crisps

1 cup whole wheat flour

1 cup all purpose flour

2 tsp baking soda

1/2 tsp salt

2 cups buttermilk

1/4 cup raw sugar

1/4 cup honey

1/4 cup raw millet or sesame seeds

1/4 cup ground flax seeds

1/4 cup unsweetened coconut

1/2 cup raisins

1/2 cup chopped unsweetened dates (or cranberries, or another dried fruit)

1/2 cup pecans (or another nut)

In large bowl stir together flours, baking soda,and salt. Add buttermilk, sugar, and honey. Mix just until combined. Add the rest of the ingredients and stir to combined. Pour into 2 greased loaf pans and spread smooth. Bake in 350 degree oven for 20-25 minutes until golden brown. Cool and freeze. Once 1/2 frozen slice into thin slices. lay flat on sheet pan and bake in 350 degree oven 15 minutes on the first side and 10 minutes on the opposite side. Cool completely. You can also store the loaves wrapped in plastic wrap in the freezer until you want to bake them the second time. If you do this allow them to defrost for about 15 minutes on the counter before slicing them. Once baked the second time store in sealed container room temperature. Should be good for about 10 days.

Resolutions, making healthy choices, street fights, and BLACK BEANS

2012-01-04T13:10:00.000-08:00

At Mass this past Sunday the deacon made a good point during his homily. He said that unlike a wish, a resolution requires a plan and an action. How easy it is to say you are going to do something...to promise yourself you are going to get healthy this year. If you truly are going to make resolutions then don't just say them. Make a plan, and follow that plan with your actions. Don't just say "I am going to be healthy", say "I am going to exercise 3x a week, incorporate more vegetables into my diet, and limit sweets to weekends alone." It is so much easier to achieve our goals if we have an action plan to obtaining them...just like it is easier to get where you are going if you have a map.

So this year don't just make your resolutions, PLAN and ACT your resolutions. : )

I must say we already had a rocky start to 2012. My siblings and I were playing tennis on New Year's day when we saw a group of a about 10 kids (16-18yr old) break into a fight. At first we thought they were just joking as they threw out a slew of insults and horrible things at each other. Then we saw one kid holding what looked like a bat in his hand, and then the punches started. I did what any normal adult would do and started screaming at them to cut it out and stop acting like animals...yes, I know, I am so helpful in crisis situations : )

One of my favorite Christmas gifts this year...a mini colander ornament...LOVE!

My family reacted very quickly and we all changed into our super hero costumes. My brother Gunnar took off in a dead sprint towards the boys...there was a tennis court and pool in between us and them...I have never seen him run that fast. I continued screaming like a mad banshee woman shouting out commands to the people standing around...Nick..."GO GET DAD", Mimi..."SAVE THE CHILDREN"...please note that on the other court there was a group of 3 - 14 year old boys...Mimi directed them to safety. : ) Then I also broke into a sprint...which in all honesty was more like an old person learning to use their walker for the first time...very fast in my head, very slow motion in reality. Then for some reason I released my tiny dog from her leash thinking she would do what...yeah, not sure about that...I realized how dumb that was and started chasing the dog instead.

When my tiny slow legs finally got to the scene my brother had both guys on the ground. He had the guy on top in a headlock. He just sat on top of them both not saying anything, just holding them down. Keep in mind my brother is a solid 5'6 and these guys were much bigger then him. He just sat there holding them down while everyone was screaming. This is where I whipped out my super powers and starred the boy in the headlock deep into his eyes and bloody face. He sat there looking up at me as I yelled, "DON'T DO THIS...IT IS NOT WORTH IT...YOU ARE BETTER THEN THIS." I swear I saw the demons jump out of those boys as my exorcism totally worked.

The boys stood up ran to their cars and left with their groupies, and maniac girlfriends. Before they sped off I yelled very loudly that we saw their faces, had their license plate numbers, and called the cops...really smart to show them all my cards. I quickly jumped out of the way realizing that there was a good chance they would just hit us with their cars if they wanted or they might have guns. Smart move Dagny, real smart. The kids sped off and my Dad showed up on the scene, he jumped into his car with my sister and followed them down a dead end street.

Now there are 4 things that really bothered me about this whole thing.

1. That is was happening right next to our home. The crime rate has shot out the roof in our neighborhood, and it ticks me off that the neighborhood association won't do anything about it. We used to pay for a cop to patrol around the neighborhood, but they got rid of that a few years back.

2. That these kids looked like decent kids, and that they resorted to violence to solving their issues. Why has this become so acceptable? Plus, the language and words they were using, were empty and made no sense...use your words for good ding dongs!

3. Then the whole time this fight was happening one of the maniac girls was filming on her camera. No doubt that video was on facebook within minutes of happening...really, really? How sad is that.

4. Now the thing that really makes me mad is that we called the cops and they never came. Not only did we call them once but we called them 3 times and they told us it wasn't an emergency. Granted that the fight stopped, but my Dad had managed to follow all the kids find out their names and where they lived...plus he got 2 of the kids to get into his car and they spilled all the info on the other people involved. Maybe to some people it was just a lame fight...but to me it was people being a danger to themselves and to my neighborhood, and to my family. There was blood, there were pipes in their hands, and come to find out these kids had criminal records. At least show up and scare the kids.

To end a long story we spent most of the day waiting around for the cops. It is nice to know our tax dollars are helping pay to make our streets so safe. It is also comforting to know that if a bigger emergency happened the cops would be so swift to respond. Thanks, thanks for that.

This has nothing to do with being healthy, it was just an epic story and interesting start to 2012. So....make healthy choices, don't beat each other up, use your words for good, and make these beans for supper.

the end.

Simple Black Beans

2 cups dried black beans

2 TBS lemon juice

Cover beans with at least 3 inches water over the beans...add lemon juice. Soak overnight or at least 8-12 hours.

Next day: Drain and rinse black beans, and set aside.

Coat the bottom of large heated soup pot with about 1 TBS olive oil. Over medium heat saute the following about 3-4 minutes:

1 large onion (diced)

1 TBS garlic (chopped)

1 whole jalapeno (I used 1/2 of a roasted hatch pepper instead)

Then add the beans back into the pan. Stir with veggies. Cover with the following:

8 cups liquid (I used a 1/2 and 1/2 combination of water and chicken broth)

You can use chicken broth, vegetable broth, or water. Bring to a boil and cook until beans are tender...this ended up being about 45 minutes over a medium heat. Stir the beans every once in a while. If the liquid seems to be evaporated too much add some more. You don't want the beans to stick to the bottom of the pan during the cooking process. Once tender add salt (I used a tsp.) and remove the jalapeno with tongs...or give it to someone who likes hot food as an early Christmas present. Once cooked you can do so many things with them:

1. eat them with rice

2. eat them with a tortilla and some cheese

3. eat them with some chips

4. eat them with some salad

5. make them into refried beans

6. put them in soup

7. mix them with chicken apple sausage and call it a meal

8. dress them up and take them out

Flopsy looking pretty fly in her new winter vest

If you have a big enough pot you can double this recipe. Freeze the extra and take out for a quick weeknight meal.

On the topic of salting beans before or after cooking them:

Experts have been arguing about this fact for centuries now. Pretty sure Helen of Troy had something to do with this issue. I don't claim to be an expert, but I have cooked many a pot of beans and have decided that it is better to salt the beans AFTER they have been cooked. I find that salting them before makes them mushier and they do not hold their shape as well...so basically if you salt your beans before cooking them you will end up with mashed beans whether you like it or not.

"To each their own I say,

cook your beans in your special way,

and that is all I have to say."

Eat your heart out,

Dagny

I taught Rudolph everything he knows : )

Sausage Cheddar Balls

2011-12-31T14:13:00.000-08:00

Stop the clocks! Hold up! You still have time to squeeze in one more unhealthy recipe before the New Year! My goal was to post this a week ago, but of course my schedule did not free up like I thought it would...of course. : ) Another goal I have, and of course plan to keep this time is to only post healthy recipes for all of January 2012. This should help you all in your month long commitments to getting healthier in the New Year. I will of course continue posting sugar filled recipes as soon as February rolls along...of this I am sure.

I don't know about you, but I am ready for a New Year. A fresh start, a clean slate, and a new beginning! The beginning of the New Year is always so full of hope for things to come, and a renewed commitment to living a better life. Whats not to like? I would share my New Year's resolutions with you, but I have yet to come up with any. I have no flaws, so I have nothing to change. Yeah right, not even close. The list is long, so I am working on revising it and coming up with attainable goals.

One of the things on the list is to improve my blog. Starting with a new camera! I am in the process of figuring out which one to buy. This will hopefully improve the appearance of the food I make and make your reading experience more enjoyable. I am also going to try and be more consistent with my posting and try to post at least once a week.

Now onto the recipe. These wonderful little appetizers are quick to make, and sure to please. You can make them ahead of time scoop them out and freeze them. Keep them in a ziploc bag and just pop a few in the oven when you want them. I recommend using high quality cheese and sausage, of course this will improve the taste immensely You might be familiar with these as there is a version that calls for bisquick baking mix. I admit that version is tasty, but in keeping with my "box free" cooking philosophy these stand up to the test and even surpass in my opinion.

Sausage Cheddar Balls

from Martha Stewart

1 1/4 cups all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons baking powder
2 cups grated cheddar (1/2 pound)
1 pound bulk breakfast sausage
1/2 large yellow onion, grated on large holes of a box grater
3 tablespoons unsalted butter, melted

Preheat oven to 400 degrees. In a large bowl, whisk together flour, salt, pepper, cayenne pepper, and baking powder. Add cheddar and toss to coat. Add sausage, onion, and butter. With your hands, mix until well combined and roll mixture into 1-inch balls. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked through, 25 minutes. Serve warm.

White Chocolate Cranberry Scones

2011-12-19T09:30:00.000-08:00

In case you live in a cave and aren't too aware of what is going on around you...I am here to tell you

Christmas is only a few days away!!!!

Of this I am sure. How do I know this you may ask? Because I haven't resurfaced from my kitchen in the last 2 weeks.

Life? Hum...what is that?

Gym...where are you located again?

Sleep...why do you taunt me so?

Some of my Chrismas 2011 cookie boxes

Last Christmas was the first time I started accepting orders, and in all honesty I didn't really have too many. Last Thanksgiving however I was swamped with pie orders. Keep in mind baking from home was my only job last year, so keeping up with the orders wasn't a problem. This year on the other hand I am working a full time 8-5 day job plus keeping up with 5x as many orders as last year!!! This means my bedtime has gotten pushed waaay back...as in I can't find it. : )

The only reason this has been possible is because I started drinking coffee again and because my Mom is helping me...my Mom is awesome by the way! She has been grocery shopping for me, helps me ice cookies into the wee hours of the night, and then helps me package cookies at cockamamie hours early in the morning. She supports my dream...or my addiction...whatever you call it. I would turn orders down, but I want everyone to have what they want for Christmas this year, and if getting a box of my cookies as a gift helps accomplish that goal of happiness then I too am happy.

One thing I made for an order this month were these delicious scones. Let me tell you folks, they are incredible! Let me tell you something else, 3 days later they still tasted delicious and not dry...I didn't even realize that was possible for a scone. Did I mention they have fresh cranberries in them? Did I mention fresh cranberries are awesome and that you should all join my club to keep fresh cranberries on the shelves year round...join, your life will never be the same again.

Another thing that makes these scones awesome is that you can make the dough ahead of time, scoop it, freeze it, wake up in the morning and bake them in under 30 minutes...then offer people fresh hot scones...this is what I did and suddenly I am class president and I don't even go to school.

Hot scones. This recipe is a gift. Use it and make the world a better place. With great things comes great responsibilities...make a difference one scone at a time.

Cranberry White Chocolate Scones

yields 28 scones

1/2 cup granulated sugar (4 oz)

6 1/2 cups all purpose flour (1 # 14 oz)

1 3/4 tsp salt

4 TBS Baking powder (1.75 oz)

4 sticks cold unsalted butter (16 oz) cut into small cubes

1 1/3 cup cold milk

1/2 cup cold heavy cream

3 eggs cold (5 oz)

1 1/2 tsp vanilla extract

1 1/2 cups white chocolate chips or chunks

1 cup fresh cranberries, rinsed and cut in half

Sift together the sugar, flour, salt, and baking powder. Place these sifted ingredients in a standing mixer and turn on with paddle attachment. While mixer is running add cut up butter. If you don't have an electric mixer you can always cut the butter in with a handheld pastry blender, 2 knives, or your fingers. Once butter is small and pea sized...but before it all clumps together add the cranberries and white chocolate. Once mixed in add the wet ingredients (milk, eggs, and vanilla) Mix only until just combined. The key to tender scones is to not over mix them. Using an ice cream scoop portion out onto parchment lined pan. If you don't have a scoop it is about 1/2 of batter for each scone. Be careful to not press the dough tightly into the measuring scoop or cup...DO NOT OVER WORK THIS DOUGH. At this point you can either freeze the portioned out batter or proceed with the baking process. Brush the top of each scone with some egg white. Then sprinkle with some coarse sugar or raw sugar. Bake in 350 degree oven until golden brown. The baking time varies depending upon the size you make the scones...1/2 cup sized scone will take from 15-20 minutes. Cool slightly and enjoy!

Eat your heart out,

Dagny

Breakfast Stirfry and the runner inside me

2011-12-06T12:53:00.000-08:00

I adore cooler weather. Maybe it is because the baggier wardrobe I get to wear. Maybe it is because I get to eat more cookies to fill up those baggy clothes. You know how it is...don't deny it.

The cooler weather also inspires me to run more outside...why do you ask. Well. probably because I get to wear the baggy sweatshirts and sweatpants and somehow it makes me look less lame when I attempt to run. Just ask my niece. I often go on walks with her...she rides her bike and I run/walk...she has a tendency to laugh hysterically at me and my weird running skills. At first I was hurt, but then I realized how weird I really do look when I run and I had to join in with the laughing.

Do you look weird when you run? Honestly, who doesn't? Unless you are a stick person with no jiggle to be found anywhere on your body...and you look good in spandex (FYI nobody looks good in spandex)...then trust me, you look funny when you run. Don't let this discourage you from running...by all means run, run like the wind, run like Forest, run.

Another thing that has me running a little more is the addition of another dog to our house. My sister and her husband are currently in transition from NYC to Santa Monica and during the process we are housing their toy Australian, Diesel, for a month. Flopsy loves having a friend around and they chase each other around all day long.

Now usually Flopsy can only walk about a mile or so with me and then she gives up and sits down. Then I have to carry her the rest of the way. She isn't lazy, just small and her little legs can't go that far. With the addition of Diesel to our walks the two small dogs challenge each other and now we can go 2 miles! Don't worry, we stop take breaks and get water often. If the dogs look tired and can't go on Emma bean wears a backpack while riding her bike and then we just rotate the tired dogs from riding in the backpack. It is actually really funny looking, but I think they love it. : ) Then when we get home they go right to sleep. Poor little pups. : )

Not only do the dogs make me go faster they also make me work on my coordination and strength as I try to not trip on their leashes as they run in circles around my legs. So really I am playing jump rope while running...quite the challenge, and very amusing to watch I'm sure. Just waiting for that face plant to happen, I know it is coming so I need to practice my falling techniques and make sure I don't break any wrists or ankles in the process....please Lord, no!

Now in order to have energy to run like a pro you should start your day with this high protein breakfast stir fry. This recipe is open to interpertation, add what veggies you like, and whatever meat you like.

Breakfast Stir fry for one:

2 links organic turkey breakfast sausage

2 egg whites

1 cup packed fresh spinach

1/2 cup cooked short grain brown rice

1/4 cup salsa

If the sausage isn't cooked, cook according to packaging. Cut sausage up into pieces. In oiled pan add sausage and spinach. Cook until wilted. Add rice and egg whites. Stir and cook over medium heat until whites are cooked. Add salsa and stir. You can make this ahead of time and just reheat it in the mornings for a great healthy breakfast.

You can always add cooked onions, the egg yolk, black beans, and cheese to jazz it up even more.

Make this. Run a few miles. Breathe in the clean icy cool air.

Eat your heart out,

Dagny

No knead English Muffin Bread

2011-11-29T08:40:00.000-08:00

I keep seeing recipes for English Muffin bread and decided it was about time I made some. This was a simple bread, and a huge success! Egg's Benedict Sandwiches anyone? French Toast? A yummy sanwhich perhaps? Darn...I said that word..."perhaps"...everytime I hear it or say it I immeditely start singing Doris Day's song "Perhaps, Perhaps" in my head.

Have you heard it? You should. You should also go watch "That touch of Mink" starring Doris Day and my personal favorite, Cary Grant. I just read an article that said Doris Day, 88 years old, is going to release an album on December 2nd. Curious to hear how her voice sounds after all these years.

We grew up watching all the classic old movies. Back then I was mad we couldn't go see all the new release movies that other kids our age were watching, but now I am grateful that we watched all the oldies instead. I keep telling myself I need to start watching the old ones again, but they just aren't as accesible as they used to be. I think we should start a new tradition that on the eve of every holiday we watch a classic from our childhood. Sounds like a plan.

Did you grow up watching old movies? Come on, I know you did...especially if your name starts with an "M" and ends with a "W" or an "F...previously an H"...you know who you are : ) What was your favorite movie from the good old days? Who was your favorite actor/actress?

I would have to say my favorites are Tammy, Eldorado, Gone with the Wind, Operation Petticoat, To Catch a Thief, and basically all Hitchcock movies are awesome. Favorite Actor...Cary Grant...Favorite Actress...Doris Day/Greer Garson

English Muffin Bread

(Please note I partially included the metric amounts for this recipe)

1 TBSP yeast

1 TBSP granulated sugar

1/4 tsp baking soda

2 tsp salt

1 pound 8oz unbleached all purpose flour (5 1/3 cups)

1 pt. (2 cups) milk

4fl oz (1/2 cup) water

Cornmeal

Grease 2 loaf pans and set aside. Preheat oven to 400 degrees. Stir together the yeast, sugar, baking soda, salt, and 12oz of the flour (which is 1/2 of the flour). In separate bowl stir together the milk and water and heat to 120 degrees. Stir the wet ingredients into the dry mixing until combined, Then slowly add the rest of the flour while mixing. The batter will be stiff. Divide the dough in half and portion out into the pans. Stretch dough out to fit pan. Sprinkle with cornmeal. Cover loosely with plastic wrap and let rise in a warm area until doubled in size...this depends upon how warm the weather is...the colder it is the longer it will take to rise. Bake until golden brown about 25 minutes.

Pumpkin Whoopie Pies

2011-11-16T09:11:00.001-08:00

Is it possible to be over swamped? Do you have to be an alligator to qualify for that? If it is, then I am that...swamped that is, not an alligator. I have been back to a full time job for about a month now. In that short period of time I have had my work load at work increase ten fold, buried a grandpa, filled many cookie/pie orders, and somehow by the grace of God been able to exercise most nights. Needless to say by the time I reach my bed at 9:30pm I pretty much fall asleep instantly...goodbye my usual midnight bedtime!

I must admit though, I do love a full schedule. Having most of my minutes filled up for the day when I wake up keeps me going and motivates me to do more, and accomplish more. Does anyone else have that problem? The less free time you have the more you do?

I also have to admit that having a regular paycheck again is so awesome...really awesome...I missed it. : )

Now that I am busy I know that it is about to get a heck of a lot busier. Here come the Thanksgiving pie orders...the boxes are ordered, apple peeler/corer/slicer ready to go, pie pans acquired. Last year I cranked out 65 pies in 2 days, and my grandma passed away somewhere in between that chaos and madness. This year I have high hopes of being more organized and efficient...of course I know the best laid plans always go astray in my case. Thus when Friday at 5pm rolled around the making of the pie crust weekend commenced. BRING IT ON.

Thank goodness little brother is coming home from boarding school for the week...little does he know that he has the job of assistant pastry chef this year...this is why it is good to have lots and lots of siblings...cheap labor baby. : ) Good thing I can pay him with biscotti and coffee cake installments over the next few months.

These whoopie pies are exceptionally good. The whole wheat flour adds a nice substantial texture to the cookie, while the maple syrup adds a nice richness and depth of flavor. The filling is also not as sweet as most traditional cream cheese fillings, and really counteracts well against the sweet cookie background. Do I sound like a food critic here...kinda think I do : )

"I believe in getting into hot water; it keeps you clean."

- G.K. Chesterton

Pumpkin Maple Whoopie Pies

(Adapted from adventures in cooking blog)

In mixer cream the following until smooth:

1/2 cup softened butter

1 1/2 cup cups granulated sugar

Add the following and mix until smooth:

1 Cup Pumpkin Puree

1/2 Cup Oil

1/3 Cup Maple Syrup

2 Eggs

Whisk together the following in a separate bowl and stir into wet ingredients:

2 Cups Whole Wheat Flour

1 Cup White Flour

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1 Tablespoon Cinnamon

1/2 Teaspoon Cloves

1/2 Teaspoon Allspice

1/2 Teaspoon Ginger

1/2 Teaspoon Vanilla Extract

Stir just until combined. Scoop out by the tablespoon onto parchment lined pan 3 inches apart...they will spread when cooked, I use a small ice cream scoop to get more evenly sized cookies. Bake in 350 degree oven for 10-12 minutes until they spring back to the touch...I call this the scared cookie effect.

Cool completely. Make the filling.

Cinnamon Cream Cheese Filling:

2 sticks soft unsalted butter

1 pound soft cream cheese

1 pound powdered sugar

1 tsp vanilla extract

1/2 tsp cinnamon

Mix together the cream cheese and butter until smooth. If you over mix cream cheese it will get runny, so mix just until clumps are gone. Add the powdered sugar, vanilla, and cinnamon. Mix until smooth and combined.

Fill a piping bag with filling and pipe a nice dollop onto half of the pumpkin cookie's flat sides. Sandwich with other half. If you don't have a piping bag you can just spoon the filling onto the cookies. Store in fridge until ready to eat. They can be assembled ahead of time...they held up well in the fridge and didn't get soggy.

Eat your heart out,

Dagny

Grain and Nut Pancakes for my Papa

2011-11-11T13:41:00.000-08:00

In order to make the perfect pancake you need one simple ingredient. Love. I only have fond memories of making and eating pancakes with family, friends, and strangers. How can you not be happy when you take the time to slow down and appreciate the day with people you love? No where to be, just relaxing making a carb and sugar overloaded breakfast together. What more could you ask for?

Nothing I tell you, nothing.

My hands down all time favorite person to make and eat pancakes with was my grandpa, my Papa. This past weekend we sat with him, prayed with him, and cried with him as he took his last breathes in this world. As you witness the last breathes of a person, you become very grateful for all the breathes they did have. We are grateful.

Papa lived a long and happy life filled with love. He lived his life the way God intended him to...loving God above all, then his family, then his friends, and then strangers. He was an even tempered man who remained calm and collected amidst the chaos that surrounded him. He was a happy person who never complained, never whined, and used his words for good. He loved food, history, telling stories, reading, working on and finishing crossword puzzles. He was the father of 8 children, grandfather to 24 grandchildren, and great grandfather of 17 great grand children.

As long as I can remember every time we visited him we would wake up early together on Saturday mornings and start making pancakes for everyone else before they woke up. He had a method, a system, and a beautiful rhythm to his breakfast routine.

Put the coffee on to brew, a heaping tablespoon for each cup, plus an extra one for the pot...the darker the better. Cook the bacon, only center cut bacon will do...don't burn it and don't under cook it...go crispy or go home. Make the pancake batter...most important rule...do not over stir. He was very adamant about this point, and would often remove the whisk from my hands as I compulsively wanted to keep whisking until all lumps were removed. "Lumps are okay", he would always say. The griddle must be hot. Grease it with butter or oil, use a paper towel to spread it around the pan. Ladle the batter into the pan, not too big, not too small. Wait. Wait for the bubbles to appear, only then can you flip the pancakes over. Heat up the REAL maple syrup. Heat up some blueberries in a little bit of water. Serve others first, then make them do the dishes. Eat slowly, savor each bite, finish your black coffee.

I already miss making and eating breakfast with him.

There are so many things I learned from him, and so many things I loved about him. It feels like only yesterday I was that 7 year old curly blond headed, blue eyed little girl peering over the counter at him as he lectured on the art of breakfast. I still remember the funny taste of "that syrup Papa always had at his house" in my mouth, how curious it was...why wasn't it in a log cabin or Aunt Jemima shaped bottle? Thank you for teaching me to love maple syrup.

Thank you for loving me. I am forever changed because of your love.

Rest in peace Papa, you are finally home.

Grain and Nut Pancakes

Every time we went to IHOP my Papa would order the Harvest Grain and nut pancakes...these pancakes are a replica of those pancakes. I usually make the whole recipe and then store leftovers in the fridge for 4-6 days. The batter will thicken up after being chilled so just add a little more milk to thin it out again.

1 1/2 cups old-fashioned oatmeal

4 tablespoons chopped walnuts or pecans

1 1/2 cups whole wheat flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups buttermilk

1 cup milk

1/4 cup vegetable oil

1 egg

1/3 cup sugar (or you can use coconut sugar, raw sugar, or honey)

Directions

1.Grind the oats in a blender or food processor until fine. Add nuts and pulse a few seconds until they are small pieces. In a large bowl, combine ground oats, nuts, whole wheat flour, baking soda, baking powder, and salt.

2.In another bowl, combine buttermilk, milk, oil, egg, and sugar with a whisk until smooth. Mix wet ingredients into dry with a few swift strokes. DO NOT over mix : )

3.Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.

Stop running around in circles. Relax. Make these pancakes with people you love.

Eat your heart out,

Dagny

I done got myself published!

2011-11-01T12:48:00.000-07:00

Dear Readers,

I done got myself published!!! I am so excited and honored to have a one page article/recipe in the Holiday 2011 issue of Radiant magazine. Check it out! Radiant Magazine is a great publication that features Catholic news and articles that affect young women today. Also, a shout out to my sister Kirsten for taking the picture used in the article!

Also featured in this issue is young singer Jamie Grace. She sings a great song called "Love the way you hold me"...my niece and I turn it up every time we hear it.

Thanks for stopping by!

Eat your heart out,

Dagny

Roasted Harvest Butternut Squash and Kale soup

2011-10-31T06:53:00.000-07:00

No spring nor summer beauty hath such grace

As I have seen in one autumnal face.

~John Donne

I love when someone holds the door for me. It reminds me that kindness, manners, and generosity still exist. I love when I hold the door for someone, I feel like I am reminding the world that kind gestures still exist and matter.

All kindness aside, there is also an element of awkwardness present in the "door holding protocol". Every time I walk through a door I check behind me to see if someone is following through behind me. Here enters the awkwardness. There is a person, but they are not super close to the door, but clearly headed to the door...do you a) ignore them, and decide they are too far away and let the door close...or b) hold the door and wait looking like a crazy person, and the person you are holding the door for feels sorry for holding you up and they speed up their pace.

What do you do? Are you a door holding person? Are you a guy? If you are a guy and you don't hold the door, don't tell me, because I might have to lecture you on chivalry...it is not dead...hold the doors...it is a good thing to do...and make this soup, it is also a good thing to do.
I visited my sister and her husband in MA last year and they made a pumpkin soup with kale for dinner one night. It was delicious and when I was faced with butternut squash and kale I decided to play around with the concept. I was very pleased with the end result, and highly recommend making this healthy soup for dinner this week. I made mine with chicken broth, but you could also use vegetable broth and make this a vegetarian meatless dish. This is the perfect soup to make before a night of trick or treating, or to enjoy while the snow is falling down around you.

Roasted Harvest Butternut squash and Kale soup

adapted from simply recipes

2 butternut squashes, peeled, seeded, and cut into small/medium chunks

4 medium carrots, peeled, cut into chunks

2 large tomatoes, quartered
1 onion, cut into 8 pieces

6 cloves garlic, peel on

Salt and Pepper

Olive oil

8 cups chicken or vegetable broth
bay leaf
2 sprigs fresh thyme or 1 tsp dried thyme

1 bunch of Kale, washed and chopped finely

1 can Northern White beans, rinsed and drained

1 Preheat oven to 400°F. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occasionally, about 35 minutes.

2 Pick out squash and carrots and set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 6 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.

3 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Serves six.

Homemade Lara Bars

2011-10-28T06:54:00.000-07:00

This week I started my new job. I cannot tell you how excited I am to have a steady pay check again...the list of things I need to buy/fix/save for is extensive, and I plan on using every last penny. I also plan on banking and saving my money like crazy! My new plan is to work, work, work, save save save, and then revisit my bakery plan. Financial stability is something so many of us take for granted, and I really missed it. I am hoping that after getting a nice chunk of money into savings I will be fueled with courage for the self employment route.

Until then I am back to the 9 to 5 schedule and am back to packing lunches. I decided that now was as good as ever to try making my own Lara bars. I can't believe I waited this long to try them out! They turned out stupendously! I made the traditional cashew version, and then made a coconut version...of course I like the coconut version better...it is encoded in my DNA to do so.

I am completely enamoured with the simplicity of Lara Bars. The original cashew version has 2 ingredients: cashews, dates. Boom. Enough said. I am happy to see Lara Bars becoming more and more available to the general public. It is basically the only thing I will eat at airports, so I am glad it is available to me. : )

Apparently making Lara Bars is a heck of a lot cheaper then buying them...about .75 cents a bars if you make them, and 1.50/bar if you buy them. I didn't check the prices of the ingredients and figure it out, but it seems like it would be cheaper, and I honestly really like the addition of salt that I put in my bars. Lara bars are famous for being a raw food bar, but next time I plan on toasting the nuts and coconut before making them...doesn't that sound divine? : )

FYI: If you have kids and are looking for something to send them to school with...this is it! I haven't met a kid yet who doesn't like Lara Bars!

Fun Facts about Lara Bars:

1. The lady who invented them is named Lara Merriken and is from Denver

2. General Mills now owns the Lara Bar brand, but they were originally owned by Humm Foods

3. There are 20 Lara Bar flavors...including Cocoa Mole...which is no longer on the market

4. If you move fast you can order Lara Bar minis to hand out to your trick or treaters this year...beats the raisins my mom used to hand out when we were kids : ) Sorry Mom.

5. You can enter to win their sweepstakes for some cool prizes here

Cashew Lara Bars

1 1/2 cups chopped dates

1 cup cashews

1/4 tsp kosher salt (optional)

In a food processor pulse the dates until they have turned into a paste...they will clump together in a ball. Remove from processor. Pulse cashews a few times until finely chopped. Add date paste back to processor and blend with the cashews and salt until combined.

Form into a block packing the edges tightly and wrap with plastic wrap, or scoop out into balls. Cover and chill...if you went the block way cut into bars. Store in refrigerator wrapped in plastic wrap.

Coconut Lara Bars

1/2 cup chopped dates

1/2 cup unsweetened coconut

2/3 cup nuts (I used almonds and cashews)

1 tsp coconut oil

1/8 tsp kosher salt (optional)

Use the same process as with original Cashew Bar recipe.

Open the windows in your house on these lovely Fall days we are having, bake something with cinnamon, be thankful for what you have, and listen to this song.

Do you like my new tag line? I spent many many moons trying to come up with something and then one day this just hit me.

Emeril Lagasse already has "kick it up a notch" and "Bam"

Rachel Ray says "Yum-o" and "EVOO"

Paula Deen says "I send you best dishes and love from my kitchen to yours"

So I had to come up with something : )

Eat your heart out,

Dagny

Crunchy Brownies and Weathered Hands

2011-10-24T09:00:00.000-07:00

Texture is a beautiful thing. It adds so much depth, so much character, and so much beauty to everything. A pair of old withered hands with unending wrinkles holds so many stories. Each line adding another dimension and another layer of history.

My favorite hands are my Papa's. He has had a hearing problem his whole life so in order for him to understand what you are saying you have to sit close to his good ear. While doing this he always reaches for the hands of the person he is speaking with, and gently holds their hands in a loving grip.

His kind spirit and beautiful soul have been a gift to us all, and I pray everyone is as lucky as I am to have a grandparent as loving as him.

I recently went to visit him in Louisiana, and was saddened to see his health so deteriorated. When I entered the room and went to his side he reached for my hand, and said hello. He had a confused look on his face and I could tell he was trying to remember my name...never before, had he struggled with this. He was extremely distressed and angry at himself for not being able to remember my name. I couldn't help but cry knowing that his mind may not remember me, but his heart surely did. I reminded him of my name, and he reassured me he had not forgotten me. Irregardless of his failing memory, his hands remained the same, and he held mine as we chatted about food and poetry.

I inherited many things from my Papa...including his poor hearing...but I also inherited his love of good food. He has a great palette, and we have shared many meals together analyzing and being food critics. After years of visiting him in Lafayette I know where he likes to eat, and what dishes he likes to order. So when it came time to order Thai food, he couldn't remember what he usually ordered from there...so when I reminded him that his favorite dish was eggplant Thai his face lit up, and he was so happy that I knew what he liked. I am grateful that we have been blessed to share so many meals together.

I hope to make these brownies for him one day, because like me he too likes to eat things with depth of flavor and texture. These brownies are crunchy because of the turbinado raw sugar I used, and can be made even more crunchy by adding walnuts or pecans. Make these brownies today and go visit an elderly person in your life, hold their withered hands, and share good stories and good food. You won't regret it.

Eat your heart out,

Dagny

Crunchy Brownies

Preheat oven to 350 degrees. Line an 8 inch square pan with parchment or tin foil

In a double boiler melt together and stir just until smooth:

6 TBS unsalted butter

8 oz (1 1/3 cups) semi sweet chocolate chips

Once butter and chocolate chips are melted remove from heat and add:

3/4 cup raw turbinado sugar

1/4 tsp kosher salt

1/2 tsp vanilla extract

Stir until smooth and add 1 at a time, stirring after each addition:

2 large cold eggs

Once combined add:

1/3 cup plus 1 TBS all purpose unbleached flour

3/4 cup toasted and chopped (pecans or walnuts) (optional, I opted out)

Stir until smooth and combined. Pour into lined pan, and smooth out. Bake 30-35 minutes until a toothpick comes out with only a few crumbs. Cool.

Look a leaning tower of brownies : )

Guess what? I finally caught on that having a print option for my recipes was probably a good idea! So if you like a recipe and want to print it out just click on the printer icon at the end of each post. Then you can delete any of the words and pictures you don't want printed. Let me know if you have any problems with this new feature, and happy printing!

Listen to this great song by JJ Heller - What love really means

Hemp Heart Smoothie

2011-10-18T11:40:00.000-07:00

My Mom and I have recently become addicted to Hemp Hearts...and I know what you are thinking...and no it is not a drug. This is what they look like...

Do you know what hemp hearts are? They are shelled hemp seeds. They are little nuggets of deliciousness! They are good for digestion, increased energy, weight loss, less cravings for sweets, heart health including blood pressure, healthy cholesterol levels, and they also help control blood sugar levels. The list goes on and on and on...read this for more information about hemp hearts.

This is a nice delicious dairy free smoothie! I have been making it a few times a week for either breakfast or lunch, and love it! It is great before a workout, gives me lots of energy...

more energy = more calories burned = more cookies I am allowed to eat : )

Hemp Hearts Smoothies

serves 2,

I drink 1/2 then freeze the other 1/2 and just blend

with a little more coconut milk when I want the rest

1 frozen banana

1 cup frozen blueberries

1 cup coconut milk or any milk you prefer

4 TBS Hemp Hearts (I imagine you could swap in almond butter as well if you like)

1 TBS Honey

1 TBS Flax seed oil

1/2 tsp cinnamon

Blend together in a blender until smooth.

Hemp hearts can be purchased at most Health Food stores or online.

Eat your heart out,

Dagny

Caramel Popcorn made without refined sugars

2011-10-17T08:47:00.000-07:00

Popcorn is healthy. Therefore, you can eat cups and cups of it without adding to your waistline. I speak the truth. Love me some popcorn!

I never knew that it was possible to pop your own popcorn until I met my friend Abigail. I seriously thought that popcorn could only be made in the microwave in a bag with fake butter. How wrong was I? Thank you Abigail for bringing me to the light. Watch this video if you don't know how to make stove top popcorn.

Every once in a while I get the extreme munchies and all I want is salty potato chips. When this crazy attack hits me I reach for the popcorn. I know it isn't the same, but somehow it takes my mind off Cape Cod kettle cooked chips...be still my beating heart.

Sometimes I also need to kill 2 birds with 1 stone, and no I am not talking about Angry birds...which I still have not played and my niece informed me that is her favorite game, wow I feel old...as far as the 1 stone goes it is the sweet and the salty birds that I was aiming for here.

Game, set, match.
Make this popcorn, put on a movie, and enjoy these cozy Fall nights we are having. Emma and I just watched "Diary of a Wimpy Kid, Roderick rules", and I have to admit I laughed out loud pretty much throughout the whole movie...

Caramel Popcorn

Pop your popcorn in hot oil using this ratio and then set aside:

1/2 cup popcorn kernels

1 TBS coconut or olive oil

In small saucepan bring the following to a boil:

1 tsp coconut oil or butter

1/4 cup honey

1/3 cup coconut palm sugar,sucanat sugar, or brown sugar if you must

1/8 cup water

Boil 2-3 minutes over medium heat the add the following:

1/2 tsp kosher salt

1/2 tsp vanilla

Whisk together and pour over popped popcorn, stir until evenly coated.If there is any leftover, store in an airtight container or bag. FYI this popcorn makes a nice holiday gift : )

Have you carved your pumpkins yet? Here are some tips for you!

German Chocolate Whoopie Pies

2011-10-14T11:50:00.000-07:00

If I had a dollar for every Klutzy thing I did I would be a wealthy woman.

This week I get to add 3 new accomplishments to my Klutzy list.

1. While cleaning my bedroom I stepped on a plastic hanger, broke the hanger, decided to kick it to the side, in retribution the hanger decided to slice my toe open. Stupid hanger...I knew I hated hanging things on you for a reason. Don't clean your room, it will only get dirty again.

2. Trying to get out of a small parking lot full of pretentious people I backed my Mom's Lexus up into another Lexus. Screaming ensued, not by me. I panicked. Made someone else drive. That was one 5 point turn I was never going to make. Pretty sure this means I am banned for life from the Lexus...in all fairness everyone was well aware of the fact that I am a bad driver.

3. I was taking pictures of these lovely whoopie pies and I got caught on a loose nail sticking out of a chair...not my favorite shorts, please no...hello rip, goodbye shorts...rips.

Which leads me to these pies. Word on the street is that Whoopie Pies are after the top dog position and are trying to push Cupcakes over the hill. Technically these are basically cupcakes in a different form, but I would be happy with anything crushing the cupcakes to the ground. Too much? Well, that is how I feel about cupcakes.

I do love Whoopie Pies...sometimes...when they meet this basic criteria:

1. No shortening
2. No marshmallow or fluff
3. No fakeness
4. Not too sweet
5. Not soggy

Do you know what a Whoopie pie is?

1. Basically too pieces of cake like but cookie shaped masses sandwiched between a creamy filling
2. The Amish call them "Hucklebucks", and the men would shout "Whoopie" when they found them in their lunch pails
3. They are the official State treat of Maine
4. People from New England are kind of obsessed with them

Last week we had a guest over for dinner so I decided to make pumpkin whoopie pies, they were awesome. So this week I decided to make German Chocolate Whoopie Pies, they were awesome, so I am posting the recipe. I now understand why Amish men shouted "Whoopie", I feel like maybe I was meant to be an Amishanian as well. Eat these pies, shout "Whoopie", and you too will understand.

German Chocolate Whoopie Pies

adapted from a few recipes from Food and Wine and Epicurious

yields about 32 whoopie pies

Make the filling:

Measure out all the ingredients first, because once you add sugar to egg yolks you must constantly stir to prevent permanent clumping.

2 large egg yolks

3/4 cup sugar

3/4 cup evaporated milk

3 TBS unsalted butter

1 cup unsweetened coconut, optionally toasted

1 cup chopped pecans, optionally toasted

3/4 tsp vanilla

In a heavy medium saucepan, whisk together the egg yolks and sugar. Whisk in the evaporated milk and then the butter. Cook over moderate heat, stirring constantly, until the mixture thickens and lightly coats a spoon, about 10 minutes; do not let it boil. Remove from the heat and stir in the coconut, pecans, and vanilla. Transfer to a bowl and let cool completely.

Make the Cakes:

2 cups all-purpose flour

1/2 cup Dutch-process cocoa powder

1 1/4 teaspoons baking soda

1 teaspoon salt

1 cup well-shaken buttermilk

1 teaspoon vanilla

1 stick (1/2 cup) unsalted butter, softened

1 cup packed brown sugar

1 large egg

Preheat oven to 350°F.

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, scrape down bowl in between additions.

Scoop out about tablespoons of batter onto parchment lined pans, leaving 2-3" of space in between each cookie. Bake 10-12 minutes until cooked through, and when the tops spring back lightly when touched. Cool completely.

Make Ganache:

1/2 cup heavy cream

4 oz chocolate, I used semi sweet but you can use whatever you like or have

Bring cream to a boil, as soon as it boils remove from heat and pour over chocolate. Stir to loosely combine, let sit 1 minute, then whisk until smooth. Put in fridge for ten minutes, stir, set on counter.

Assemble the Whoopie Pies:

Take 2 pieces of the cake/cookies. Flip flat side up on both. On one piece spoon one tsp of ganache. On other piece spoon one tablespoon filling. Sandwich together. Voila, whoopie pies!

Leftover Oatmeal has a purpose, and a meaning...to be put into a muffin!

2011-10-07T08:19:00.000-07:00

It is shocking the amount of cooked oatmeal we have thrown away over the years. You know how it is. You make a pot of oatmeal and it doesn't look like it will be enough, so you add some more to the pot. Then once it is cooked all of a sudden you have way too much leftover. In my mind oatmeal is cheap so it is kosher to make too much, and throw the excess away. I can't believe that after all these years of oatmeal making I am just now realizing this.

Fall has arrived in Houston, so I made oatmeal for breakfast. It was the right and proper thing to do. I think I was over excited for the dawning of a new season and I once again made above and beyond too much oatmeal. I ate my portion then sat there starring at the pan with a good cup left in the pan. Suddenly a light bulb went off and I realized I could probably make something with this goop like substance. Then my light bulb started flickering as I started rambling off ideas in my head. How had I never thought of these things before! Then my light bulb fried and burnt out as I realized how much oatmeal I had thrown away over the years. How wasteful. How lame of me.

Where to start with my leftover oatmeal experiments? Pancakes? Muffins? Smoothies? Google? Ahh yes, they always have the answers. I was shocked to see so many great ideas for using this leftover blob of soggy oatmeal in wonderful ways.

Did you know you can use it to thicken soups and stews? Hello. Trying this one.

Did you know you can add it to smoothies? I have added raw oats to my smoothies before, but the idea to used cooked oats never dawned on me.

You can add it to pancake/waffle batter, muffins, bread, etc...

You can always reheat it and make a nice little oatmeal stir fry...I heat up a tsp or so of coconut oil, add the leftover oats, some milk, some maple syrup, some raisins, so coconuts, and some cinnamon...stir, cook, enjoy!

My first attempt at using up leftover oatmeal was pure success! I was thrilled with the results, and can't wait to try all the other recipes out that I found. Now I want to make even more oatmeal so I have more reasons to cook with it! This seems to be a pretty versatile recipe, so feel free to play around with the ingredients listed, I will try to list possible substitutions I think will work as well. Try these out and let me know what you think!

Leftover Oatmeal Muffins

Adapted from the Sunday's hot pants blog

yields 16 regular sized muffins

In large bowl mix together the following until smooth:

1/2 cup melted butter (or melted coconut oil, if you want to make these even healthier try swapping in applesauce here instead)

1 grated apple (or 3/4 cup of grated carrot, or zucchini)

2 eggs

1 cup cooked oatmeal

1 tsp vanilla

Look how goopy the batter is...just like cooked oatmeal

In separate bowl whisk together the following and then add to the above wet ingredients:

1 cup flour (or of you are making these gluten free, use a gluten free flour mix)

2/3 cup brown sugar (or 1/3 cup agave...if you use agave, mix it in with the wet ingredients, not the dry)

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 cup unsweetened coconut

1/2 cup raisins (or any dried fruit you like)

Stir just until combined. Do not over mix. Pour into muffin lined pans, filling 2/3 full.

Optional topping:

In food processor pulse until broken up and grainy.

1/4 cup flour

1/4 cup brown sugar

3 TBS uncooked oats

1 tsp cinnamon

3 T butter, melted or soft

Sprinkle topping over each muffin. Bake in 350 degree oven for 15-20 minutes until a toothpick comes out clean.

Chocolate Honey Cakes

2011-10-01T10:29:00.000-07:00

Every once in a while a get a hankering for chocolate cake. Once I get this idea in my head I can't really accomplish much until I have fulfilled this craving. However, I have really been making an effort to NOT have dessert every night. I wasn't always like this, I swear I wasn't. It all started back in high school when I lived with 2 sweet little old ladies for a year. Every night after dinner there had to be some kind of dessert. Usually they would take 2 Klondike bars and cut them into a few pieces so everyone present could have a piece. After living with them for a year I found myself reprogrammed into thinking that dessert was an essential part of every meal. Living out in the real world I was shocked to realize that other people don't think like that. I have slowly been trying to wean myself off of this bad habit, and reserve dessert for only 2 or 3 nights a week. Some days I really wish I didn't know how to bake, honest I do...what a double edged sword it is!

I am proud to say I made it through 1 week only making dessert twice.

Leftover desserts is a whole different issue. Darn the system.

This recipe is adapted from the Sprinkle Bakes blog, thank you Sprinkle.

Chocolate-Honey Cakes [

First adapted from a Nigella Lawson recipe, then from Sprinkle Bakes

Cake:

1/3 cup light brown sugar

2 sticks soft butter

1/2 cup honey

2 eggs

1 1/2 cups plain flour

1 tsp. baking soda

1 tbsp. unsweetened cocoapowder

4 oz. chocolate, broken into pieces, or chocolate chips

1 cup very hot water

Preheat the oven to 350°F.
Grease or line a jumbo muffin tin (should make about 8 jumbo cakes)
Melt 4oz. of chocolate in themicrowave at 30 second intervals until smooth. Set aside.
In mixer beat together sugar, butter, honey, eggs, flour, baking soda and cocoa until justcombined.
Add melted chocolate and beatagain briefly.
With the mixer running, pourin the hot water. Process untilsmooth. Batter will be thin.
Fill each cup 2/3 fulland place into the oven. Bake for 20-25 minutes. When done, the cakes will spring back whenpressed in the center and a toothpick tester should come out clean. Let cool completely.

Glaze:

1/4 cup water

1/4 cup honey

6 oz. Semisweetchocolate chips ]

3/4 cup confectioners’ sugar

In a small saucepan, bring waterand honey to a boil.
Remove from heat and add chocolatechips. Whisk until well combined.
Add confectioners’ sugar and whiskagain until smooth.
Remove the cakes from their pans and/or liners.
Flips cakes upside down so they are sitting on their rounded tops. Using a small sharp knife, cut a hole in the center of each cake making sure not to cut all the way through, remove the small piece.
Pour glaze into each hole until it over flows.
Let stand for 10 minutes so glaze can set a bit.

This cake was from the fridge that is why the center is so solid looking. I had a fresh one I was taking pictures of (see photo at top of post), but then I turned around for one second and my puppy somehow got to the cake...I now know that if my dog eats chocolate she will not die.

Winner of the Espresso Shortbread Cookies!!!!

2011-09-29T10:07:00.000-07:00

Okay, I guess I should get around to declaring a winner of my last contest. I would have posted the winner earlier in the week, but once again I had to go out of town unexpectedly. So far the Fall is proving to be a trying time for my family, and not so great things just keep happening. Hopefully October will be kinder to us then August and September were.

1) Thank you for your feedback on your coffee drinking habits. Very helpful, and appreciated.

2) I was going to respond to your comments as they came in, but again, I was away from my computer for most of the week. Since you all took the time to answer my questions, I would like to respond to your comments. Bear with me...and skip down to see the winner if you don't want to read all this.

Patty: Bialetti stove top espresso maker...I think I need to check that one out.I agree, coffee is comforting : )

Ntdolphin: I wish I liked decaf coffee, maybe one day I will convert. : )

Brigid: What a funny name...just kidding : ) At least your name isn't "Dagny in the garden". Iced chai tea latte, I think I need to try that one out...sounds delish

Wilde in the Kitchen: Sorry to hear you don't like coffee, you are missing out : ) It is fabulous. I come from a large family and 1/2 of them don't like coffee, so you are not alone in your dislike

Aldebaran: Yes, I have been to Caribou Coffee, can't remember if I liked it or not.

Miriel: Pretty sure Grad students would die without their coffee fixes. Extra shot would kill me if I tried it!

Jens: Thank you! Ironically most of my cookie recipes are in the metric system, I just convert them over because most American cooks are foreign to that idea. Maybe one day we will switch over, dreams do come true don't they? : )

Hilary: School got me hooked on heavy cream as well, darn school and all those extra calories and fat we "had" to consume in order to graduate

Laura: "Dirt Cowboy Cafe" and not in Texas, are you sure about that : )

Branwen: I am with you on the Mochas...we should be friends, pretty sure we would get along since we drink coffee the same way. : )

Salome Ellen: Great minds think alike, must run in your family : )

Torie: Strong coffee is good, you would like Southern Coffee...it is wicked strong!

Maggie: Iced coffee is the best when I can't afford a Mocha!!

Paisley's Pixels: French Press is such a stylish way to make coffee!

Charissa: Sugar in the raw is what I use too, I like the crunchy sugar in my iced coffees.

Ann: Umm, "Fat B" coffee maker...totally don't remember, my memory is already failing me : ) One day I will have to visit your home town and drink some hard core coffee!

Mimi: Lazy as usual : )

Marie: So glad you like coffee, really I hold you responsible for getting me hooked on it. Mocha is a way of life for you : )

Wannabeacook: Thanks, so glad you like my blog!

Kdawg: Predictable, really it is true.

WINNER IS: Miriel!!!!! Please contact me at whiskedaway2@gmail.com to claim your free Epresso Shortbread cookies!

Pancake Apple Rings and "The Chew"

2011-09-29T09:08:00.000-07:00

ABC just launched a new day time talk show based on food, called "The Chew". You can watch it on Hulu if you are interested in checking it out. I have only watched one episode so far and the verdict is still out. Daytime talk shows seem to be just a bunch of people trying to talk over each other, and so far this lives up to that standard. The show is hosted by Clinton Kelly from TLC's What Not to Wear...still not too sure where his connection to food is...he does a segment on hors d'oeuvres and plating...I can totally see how his background in fashion makes him an expert on food...not. The only reason I might actually watch the show every once in a while is because Carla Hall from Top Chef is one of the co-hosts. I like the way she cooks, and her food is so comfy looking. I saw her making these apple rings last night and decided then and there that was what I was making for breakfast. What a creative and fun way to eat apples and make pancakes! How have I never seen this idea before? Imagine the possibilities of things I can coat in pancake batter and cook...bacon...pears...sweet potatoes...what am I going to try next?

I just so happened to have some pancake batter in my fridge so this was wicked easy to assemble. I used my recipe for crispy crunchy pancakes, which I have decided is my all time favorite pancake recipe now. Try it, you will love it. I just added some spices to my batter...cinnamon, nutmeg, allspice...or you can just use pumpkin pie spice to make it easier.

Basically this is how it goes:

1. You core an apple either with an apple corer or a small knife. Then you slice the apple in thin rings.
2. You dip each ring in the pancake batter of your choice and then pan fry it on a hot pan coated with butter or coconut oil.
3. Enjoy with syrup!

Here is the abc recipe if you want to follow a recipe...but really you don't need to.

Make these, watch the chew and let me know what you think...is this show going to make it?

Old School Chicken and Rice casserole revamped and canless

2011-09-20T12:31:00.000-07:00

If you live in the US of A you have probably consumed your fair share of the classic Campbell's soup chicken and rice casserole. I have fond memories of this dish from back in the day when I couldn't reach the kitchen counter and my Mom cooked every once in a blue moon. This was one of the dishes I remember her making. It was also the only reason we kept paprika on our spice rack, and cream of mushroom soup in our pantry. Long gone are those days, now we use paprika liberally like salt and pepper, and condensed cream of mushroom soup has been banned from our home...due to a decree from me.

I searched for a "can less" version of this recipe and had no luck. So I went to work and came up with this version which turned out far better then I expected. My version is healthier, less cream, no cheese, and lots of added veggies.

While we are on topic I just have to say, I really hate the word "casserole." The only thing that comes to mind when I hear that word is fatty, over cheesed, greasy food, and cats. It is actually the French word for "saucepan". How could such a lovely French word make my stomach queasy? On the other hand, the word "casserole" also carries with it a degree of comfort, caring, and home. Casserole is the natural response to so many things in life...if someone is sick, someone had a baby, someone passed away, someone lost a job, someone just moved in to the neighborhood... you bring a casserole...it is the right thing to do.

Do I sound heartless? This is why nobody likes to cook for me. I am a snob, I won't deny it. I am high maintenance when it comes to the food I eat, sorry, that is how I am. Next time I get sick, or loose my job I will completely understand why nobody brings me a casserole.You are forgiven, I understand, really I do. : )

Chicken and Rice Casserole

from my kitchen to your bellies

I used chicken thighs, but really you can use any part of the chicken that you prefer. I know the white meat is apparently "healthier" for you, but I really enjoy the flavor of dark meat better...so I am not changing my mind on this one.

6 chicken thighs (bone in, skin on)

1 tsp paprika

1/2 tsp salt

1/4 tsp pepper

1/2 cup flour

Mix together the dry ingredients. Dredge (dip and coat) eat side of the chicken with the flour mixture. Heat a large frying pan to medium high heat, coat bottom of pan with olive oil. Once hot throw (well don't really throw...it is more like a placing motion) the coated chicken into the hot pan. Cook for 1-2 minutes on each side until golden brown. We aren't trying to cook the chicken through at this point, just trying to get a nice golden crusty sear on each side. Remove chicken from pan and put into a casserole dish...you know the classic white ones with clear glass tops...yeah, one of those.

In same frying pan...don't wash it or remove the juices the chicken left behind. Add the following and saute 4-5 minutes over medium high heat until slightly caramelized:

1 onion, chopped

2 cloves garlic, minced

After the onions and garlic are cooked add:

1 cup short grain brown rice to pan, stir, cook 3 minutes while stirring.

Then Add:

1/4 cup wine to pan (white is better, but I used red and it worked just fine), this will help De-glaze the pan.

Then add:

one box frozen spinach, defrosted and squeeze as much liquid out as you can

1 cup chicken or vegetable broth

Continue to stir and over high heat boil for 3-4 minutes (we are trying to jump start the cooking process of the rice here. Turn down heat to medium and add the following:

1 1/3 cup chicken broth

1/2 cup sour cream

1/4 cup heavy cream

1 cup milk

1/2 tsp salt

Stir until combined and pour over chicken in casserole dish, cover with lid. Bake in 375 degree oven for about an hour until rice is tender. Check half way through and make sure there is enough liquid, if there isn't just add a little water. Taste the rice and spinach mixture, if it is not salty enough for your taste add a little more and stir. Enjoy!

A few notes about substitutions:

Rice: I used short grain brown rice, you can use white, or any kind of rice you like, you just have to adjust the water and time a little since brown rice usually requires more liquid and time to cook.

Spinach: I used a box of frozen spinach because we had it, but I think you could use fresh if you wanted...just not too sure how much...cook it down first and remove the liquid it leaves behind. Also, if you don't have spinach try broccoli or another vegetable. I added this for nutritional value, so be creative and use what green veggies you have on hand.

Flour: If you are gluten free try using a gluten free flour instead. I breaded the chicken for flavor and also to help thicken the liquids.

Milk, cream, and sour cream: I used these to create a creamy base, if you are dairy free try using coconut milk and see what happens.

Chicken: I used bone in, skin on because it enhances the flavor of the dish. You can use boneless skinless chicken if you want to make it healthier.

Don't forget to take my coffee survey in the previous post, only 5 days left to enter and possibly win some delicious espresso shortbread!

Rambling on about Coffee and a Give Away!!!

2011-09-17T11:44:00.000-07:00

my makeshift coffee maker, ghetto but great

Coffee and I have an on and off relationship. I drank it in high school, but then stopped in college...yes, I realize that is messed up, but that is how I roll. If it was up to me I would drink it consistently every day, but unfortunately I am very sensitive to caffeine. If I drink a cup in the morning I have trouble falling asleep up to 12 hours later...how lame is that? I love the taste and smell of coffee, I mean really it can't get much better then that! When I do drink coffee I never have more then one cup a day...my tolerance is low just like with alcohol. Seriously, I can take up to 5 hours to finish one rum and coke...plus, I am always broke so I really can't afford more then one drink. Moderation is the key to not going broke...someone put that on a bumper sticker. : )

Do you remember a time when Starbucks didn't exist? What on earth did we do before that? I honestly can't remember. I am not a Starbucks groupie, I probably only go there 2 or 3 times a month at the most. I stopped by the other day while running errands and as I was sitting in the drive though line I sat there pondering how brilliant the creators of this chain are. I mean come on, they created something for everyone, that no one knew they needed, and now people can't live without it. Genius, sheer genius. I mean come on, try to imagine a world without Starbucks...honestly, I can't.

I had no idea there were so many ways to brew a cup of coffee. People are getting really creative and innovative with their methods of obtaining their caffeine fixes. Last Fall I visited my sister and her husband in NYC for the first time. One of the many stops we made included a visit to the blue bottle coffee bar in Brooklyn. They use the pour over method to brew their coffee. America's test kitchen just posted a video on how to use the pour over method without any fancy gadgets. I tried it, and it worked, it was nice, and pretty to watch . Also, the Kitchn has a post about this method as well. Try it out, let me know what you think! I wish I was a coffee connoisseur, that would be awesome.

I want to hear from you!

I am trying to do some research on coffee and people's preferences, so help me out! Answer the following three questions by leaving a comment. In one week I will pick a random winner and send them (or anybody they like) a box of my delicious espresso shortbread cookies.

1) What is your favorite brand of coffee?

2) What method do you use to brew your cup of joe? (did you know "joe" and "jo" are both acceptable scrabble words?)

3) When you go to a coffee shop what do you usually order?

ADDED BONUS ENTRY: This time around I am giving you an extra chance to win. Refer this give away to a friend, and tell them to use your name when they leave a comment, and I will enter your name an additional time for each person who was referred by you. Comprende?

Here is a sample comment:

Referred by: Dagny Syversen

1) Community Coffee or Rutamaya

2) French Press

3) Coffee with milk and one pump of mocha

PS. Here are some cool ideas of things to do with old coffee cans...

saweet...these might just be regular cans...that is okay, I want to do this anyways

Wish I had a green thumb

I want one

waking up to a cup of coffee like this every morning would be so happy

Crispy Goat Cheese, and a spinach salad in the background

2011-09-14T13:33:00.000-07:00

Writing a blog is a lot like therapy, only better. I talk, you listen, and I don't have to pay. Works out nicely, don't you think?

For the past few months I feel as if I have been in a funk cooking wise, and everything I was making just wasn't turning out the way I hoped it would. The good news is that the winds have shifted and suddenly everything I am making is turning out lovely and wonderful. Score. So what to share with you first, where do I begin? Let us begin with a healthy yet satisfying lunch or dinner option.

I now bequeath upon you a scrumptious recipe for Grilled Chicken spinach salad with crispy goat cheese, cranberries, walnuts, and a maple balsamic dressing. Say that 10 times fast, I dare you.

Yes, this plate is balancing on the edge of the counter...do not try this at home : )

Make the Chicken:

Heat a frying pan. Coat with olive oil. Throw into it the following and cook until cooked : )

4 chicken breasts diced into pieces

1 tsp paprika

1/2 tsp kosher salt

pepper

1 TBSP lemon juice

Once cooked add the following and stir, cook a few seconds then remove from heat.

1 TBSP balsamic vinegar

Make the fried goat cheese:

Pop 16 oz of goat cheese into the freezer for 10-15 minutes. This will make it easier to slice without falling apart.

Set up your breading station:

Bowl 1: 1/2 cup flour

Bowl 2: 2 eggs

Bowl 3: 1 cup panko bread crumbs, 2 tsp dried parsley, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/4 tsp pepper, 1/2 tsp kosher salt

Slice the goat cheese with a serrated knife into 1/3" slices, or use dental floss...really it does work.

Dip the slices first in the flour, then the eggs, then the bread crumbs. Place on plate, and continue until all slices are breaded. Heat a frying pan to medium high heat, coat bottom of pan with olive oil. Place each slice into the pan. Cook for a few minutes on each side until golden brown. Set aside.

Make the dressing:

Whisk together the following:

6 TBS Olive oil

1 tsp Dijon

2 TBS maple syrup

4 tsp balsamic vinegar

Salt and pepper to season

For an added bonus you can quickly toast the nuts in a frying pan.

Assemble the salad:

Toss salad with, walnuts (or any kind of nut), cranberries (or any dried fruit you like), and dressing. Place on plate and top with chicken and fried goat cheese.

Millet Banana Bread

2011-09-13T14:01:00.000-07:00

This bread was delicious and surprising. The use of raw millet was strange sounding, but the end result was crunchy and awesome. I received a great positive response to this bread from people. It was even great 5 days later toasted with butter! Yum! I am now going to become a raw millet adding person, and add it to all the quick breads I make!

Make this bread, and as you do offer up a prayer for our little Mira Joy and her parents.

Thank you.

Whole Wheat and Millet Banana Bread

Adapted slightly from Joy the Baker

makes 2 8×4-inch loaves

1/2 cup (1 stick) unsalted butter, melted and cooled slightly

1/2 cup canola, vegetable, or coconut oil (if you use coconut oil be sure to melt it first)

1 cup light brown sugar, packed

1/2 cup granulated sugar

4 large eggs

2 teaspoons pure vanilla extract

3/4 cup buttermilk (or milk with 1/2 tsp lemon added to it)

4 medium bananas, mashed

1 1/2 cups whole wheat flour

1 1/2 cups all-purpose unbleached flour

1 teaspoon salt

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 cup raw millet, rinsed

Preheat oven to 350 degrees F. Grease and flour two 8×4 inch loaf pans and set aside.

In a medium bowl, whisk together butter, oil, sugars, and eggs. Beat until thoroughly incorporated. Whisk in the vanilla, buttermilk, and mashed bananas. Set aside.

In a large bowl, whisk together flours, salt, baking soda, and cinnamon. Stir in millet. Create a well in the center of the dry ingredients. Carefully pour the wet ingredients over the dry ingredients. Use a spatula to fold the batter together. Do not over mix.

Divide the batter between the two prepared baking pans. Bake for about 1 hour, or until a skewer inserted into the center of the bread comes out clean. Remove from oven and allow to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. Banana bread will last, well wrapped at room temperature, for up to five days.

Eat this bread and listen to this happy song.

P.S. This song reminds me of summer camp...I don't even think we ever sang it at the one camp I did go to, but I really think we should of. : )

Mira Joy

2011-09-13T13:47:00.000-07:00

Death is a funny thing. I have seen it tear families apart, and I have seen it bring families together. There is a great amount of sadness that comes with death, but also a great amount of joy knowing that person is in the arms of our loving Father. Death is such a contradiction, a constant human struggle, an inevitable thing we all will have to face some day.

I was hoping to write this post under happier circumstances, but God had other plans. My older sister went into labor this past week, and as we got the news it was go time I started to make this banana bread...guess it was my way of nesting with her. : ) She had an overall healthy pregnancy, and took such caution and care as she carried her precious child. There were no signs of complications, and no reasons to be worried. We anxiously awaited the good news from Massachusetts here in Texas, and stayed up late waiting by the phone. For still unknown reasons our beautiful little angel only lived for a few minutes.

Mira Joy was a beautiful little girl with dark hair, a sweet face, and tiny lips. Perfect in every way. She had a serene look of peace about her, and looked far more mature then a newborn. She had a beauty and a grace to her, that is not common in newborns. It breaks our hearts, and aches our souls to not have our little Mira with us. She was a daughter, a grand daughter, a great grand daughter, a niece, a and a cousin that we will forever hold in our hearts.

It feels wrong to post a recipe after writing a post like this. However, I found this recipe on the Joy the baker blog, and I thought it was ironic and apropos that I was making this bread from Joy as Mira Joy was entering and leaving this world.

Rest in heavenly peace little love!

Back to school to prove to my Daddy that I ain't no fool Granola Bars

2011-08-31T09:24:00.000-07:00

"To the uneducated, an A is just three sticks."

A.A.Milne

Chances are someone in your life just headed back to school. I wish I was one of those people so I had an excuse to pack these bars in my lunch everyday. Making granola bars is fun people, really it is. Pre-made food that comes out of a box really can't compare. I have posted granola bars before, but this one is different...of course that is what I say about all my recipes...shh...don't tell anyone. : ) This is a great recipe to have kids help you out with. Have them go through the pantry and pick out things they want in their granola bars. The add ins are flexible, so let them use their imaginations...it could get interesting : ) I think next time I make these I will add chocolate chips and send them to my brother at boarding school. FYI-These ship well, perfect for care packages! Happy Baking Mon Amis!

Honey Almond Granola Bars

2 cups old fashioned oats

1/2 cup sliced almonds (or whatever nut you like)

1 cup shredded unsweetened coconut

1 cup puffed millet cereal (or any puffed cereal you like...puffed rice, kamut, wheat, etc.)

1/2 cup toasted wheat germ (or ground flax seeds)

3 TBS coconut oil, butter, or oil of choice

2/3 cup honey (or maple syrup, brown rice syrup)

1/4 cup coconut palm sugar (or brown sugar)

1 1/2 tsp vanilla

1/4 tsp kosher salt

1/2 cup raisins (or whatever dried fruit you like)

Preheat the oven to 350 degrees. Place oats, almonds, and coconut on a sheet tray and toast 8-10 minutes until lightly browned. Remove from oven and set aside.

Place the oil, honey, sugar, vanilla, and salt in a large saucepan and bring to a boil. Remove from heat and stir in remaining ingredients including the toasted items. Mix together until completely incorporated. Line and 8x8 pan with parchment. Press mixture into pan. Wet hands slightly and press down again. Bake 25- 30 minutes until golden brown. Cool completely and cut into 10 bars. You can wrap the bars individually in plastic wrap stored at room temperature and they should keep for a week or so. Let me know if you make these and what you put in them!

"Education is not the filling of a pail, but the lighting of a fire."

William Butler Yeats

A gluten free and dairy free Almond Joy Cake by the people, and for the people.

2011-08-29T10:32:00.000-07:00

Dear Friends. stop

I made something weird, and it was good. stop

I would share it with you but it is all gone. stop

Make some today. stop

Invite me over my batch is gone. stop

Peace out homes stop

Okay folks, here is the DL. I go through phases where I try to be gluten free, low gluten, dairy free, refined sugar free in my diet. If I am not on one of these kicks I am guaranteed to have at least one friend who is...and sometimes I am moved by the spirit to bake for them. For this reason our cupboard is filled with random flours, grains, and sugars...I swear it looks like we robbed a health food store up in here.

I keep hearing about and reading about coconut palm sugar. So I did the natural thing that any self respecting baker would do, I asked my Mom to buy me a bag. : ) Thanks Mom : ) The information online is kind of vague about this illusive coconut palm sugar. Some say it has a low Glycemic index of 35, others say that is bogus. As you all well know by know I am an avid lover of all things coconut, so irregardless of what the actual truth is about this product I wanted to try it out anyways.

I found this recipe over at Elana's pantry blog, she does the whole gluten free, dairy free, refined sugar free lifestyle while raising a family, writing about it, and selling cookbooks. Good for her. : ) You go girl. I have tried quite a few recipes from her blog, and have liked about 1/2 of them and disliked the other 1/2. Sorry, guess it is just the glass 1/2 empty in me expressing myself.

I realize that most of you won't have these ingredients on hand, so if you don't have them...don't go out and buy them just for this...they are waaaaaaaaaaaaay too expensive. If you are however gluten free or dairy free you might already have these on hand, and if you don't it might be worth the investment. These bars/cake things are amazingly light, but dense...a complete contradiction in your mouth. They are gluten free, and dairy free. They almost have the consistency of being soaked in some kind of wonderful sauce, but they aren't! The flavor is sweet, but not too sweet, and a nice crunchy aspect lingers in the background. I made these for dessert on Sunday, and am currently starring at the last piece contemplating if it is worth the extra time at the gym I will have to put in to make up for it. In the end the heart wants what the heart wants. What the heck does that mean exactly? You make these bars and tell me. : )

Open the windows, wave goodbye to Irene, pray for Fall to be here already, listen to this song, and make this cake.

Chocolate Almond Joy Bars

adapted slightly from Elana's Pantry

In large bowl whisk together the following until smooth:

4 eggs

3/4 cup canned coconut milk

1 tsp almond extract

1 tsp vanilla extract

3/4 cup coconut palm sugar

In smaller bowl combine the following and mix until smooth:

1/2 cup almond flour

1/2 cup coconut flour

1/4 tsp sea salt

1/2 tsp baking soda

1/2 cup chocolate chips

(dairy free gluten free kind...or regular if you want, you can also use carob chips raisins, or just omit if you want it to be completely refined sugar free)

Mix the dry into the wet ingredients and whisk until smooth.

Grease an 8x8 baking dish or a 9 inch pie pan. Pour batter into pan.

Sprinkle with the following:

1/4 cup unsweetened shredded coconut

3/4 cup dark chocolate chips

Bake in 350 degree oven for 30 minutes, cool for 1 hour.

I roughly did the nutrition calculations on this. It makes 12 servings, each serving is 162 calories, 10g fat, 4g protein, 2g fiber. Please keep in mind the fat is high because it is made with almond flour and coconut flour.

If you make these bars, let me know how they turn out!

Grilled Spicy Corn, goodbye summer meals : )

2011-08-22T12:00:00.000-07:00

First of all, I have to chuckle at my reader's responses to my last post. I received many emails, and facebook notes affirming me in my writing...so, I guess that means my readers read the post and took it to mean I was looking for affirmation in my life. I wasn't necessarily doing that, but being reaffirmed in my writing is always a welcome bonus! So thank you dear readers, your comments made my heart smile. : )

Visiting a farm in Massachusetts

Last week we said goodbye to my littlest sister as she headed back to college, this morning we said goodbye to my middle brother as he returned to college as well, and at the end of the week we say goodbye to the youngest as he heads off to his first year of boarding school in Pennsylvania. Suddenly the house is so much bigger, cleaner, and silent. You know when you are watching a western movie before there is about to be a shootout and you see a tumble weed fly by and then a whistling noise? Yes, that is what it is like in our home right now. I am sure my parents are looking forward to finally being empty nesters, so hopefully I will move out soon and make all their dreams of having a peaceful house finally come true. I know this relief also comes hand in hand with sadness and missing of loved ones far away. I am not even a parent, and I feel the loss of my siblings as they head off into the world outside of our small little comfort bubble known as "Home". So for all you parents out there sending your kids out into the great unknown, I hope and pray you find peace and comfort and trust that they are in good hands, and they will be just fine. : )

As we send off people one by one we usually end with a family meal the night before their departure. This "Last Supper" is usually a requested special meal designed by the departing individual. The meal we made for my brother consisted of BBQ ribs, grilled spicy corn, and sweet spinach salad with cranberries and pecans...finished off with oatmeal raisin cookies, of course. : )...thank goodness someone else in the family loves raisins as much as I do! Raisin lovers unite!

I was inspired to make this corn after visiting my older sister and her husband in Massachusetts. They showed me this technique and I was intrigued, impressed, and inspired to make and eat lots of corn. Usually we just boil the husked corn in water and a little sugar, which is fine, but I have always preferred the caramelized taste of roasted or grilled corn.

Grilled Spicy Corn

6 ears of corn, husk on

3 tbs softened butter

1/2 tsp salt

1/4 tsp cayenne pepper

1/2 tsp chili pepper

Mix together all ingredients except corn until combined. Pull husks away from corn without ripping off from base of corn. Pull away all the silky strands and discard. Rub butter/spice mixture all over corn ear, pull husk panels back up over the corn...cover as much as possible. Tie closed with a corn husk strip from outer layer that is split. Grill on hot grill until cooked to desired doneness. We did ours about 20-30 minutes.

Chicken Cacciatore is a friend of mine

2011-08-17T09:00:00.000-07:00

I was traveling through new England on a long train ride this week. Usually when I use public transportation I find myself pondering the deeper things in life. This time around the topic on my mind was friendship. This random deep thoughtfulness came upon me as I witnessed two things on the train. I had just received a phone call from my Mother who told me my Grandfather was about to have unplanned surgery removing his infected gall bladder. Maybe it was the lack of sleep and food, or something else but I was in a highly emotional state. The last place I wanted to be was miles away from my grandfather on a train, and tears just came and wouldn't stop. After I eventually pulled myself together my phone rang and it was my best friend. Could she possibly had better timing? We chatted briefly about our friend's wedding we had both attended the night before, and then I told her about my grandpa. As always, she is comforting and caring in her wise words, and I couldn't have been blessed with a better friend in my life.

My picture does not do this dish justice...it is so wonderful!

As soon as we hung up a situation started to unfold on the train. A girl didn't have enough money for the train fare even though she thought she had when she boarded. A random man quickly stood up and offered to pay the extra 3 dollars needed for the fare. The girl gladly and gratefully accepted the generous gesture. The man went on to say he is unemployed and knows everyone is going through a hard time in this economy, but unless we all stick together and help each other out we won't make it through. Both the phone call and the ticket issue were little moments where I felt God's presence, and took comfort in them. I then began to think about how important friendship is in one's life. After my High School friend's wedding I was thinking about how much we had all changed as the years have gone on...thinking of how much I have changed over the years. It is strange how much your friends affect you and your life.

Making friends has never been an easy task for me. Growing up we home schooled and my friends were my sisters, my teddy bears, and my paper dolls...and the occasional neighborhood friend we would schedule a tea party with. I was that geek who read all the time, cooked all the time, and had conversations with my random invisible friends. During my one year stint at public school my only friend was a foreign exchange student who barely spoke English. I tried to be friends with the neighborhood girls who went to school with me, but they all quickly decided to join the cheer leading squad and I got left behind...because we all know I would never get accepted on a cheer leading squad unless it was a sarcastic squad. Yes, I ate lunch alone and read books until the bell rang. I was invisible, and my creative self was quite good at it.

I decided to go to boarding school for my last two years of high school and making friends continued to be hard for me and my invisibility seemed to remain intact. I went to a small school with only 10 kids in my class, and 80 in the whole school. Many days my high school seemed like a surreal experience more likened to a movie then real life. On nice days we would have class outside in the sun, we studied Euclid and Plato, we sang Latin songs, we learned Latin things, and we learned how to waltz. It was a classical education, and I loved it. I grew close with my classmates, and as time went on I slowly started to find my voice. Still, I felt scared, timid, and insignificant compared to my smarter, louder friends. I think at the end of the day I was a leader stuck in a followers life.

I started college full of hope and promise of a better life, and courage to finally find my voice. Praise the Lord I attended the best possible school suited for me, and somehow I finally belonged! I found my courage and took charge. People understood me, laughed at my jokes, appreciated my creative yet weird mind, and loved me as I was. I thank God everyday for letting me find such a place in the world, and for helping me finally find my confidence. With all the horrible and tragic things that happen in the world, I can't help but think that the root of all of it is people feeling unloved and insignificant. It is amazing what a difference a few words of acknowledgment of a job well done can do, or a simple act of kindness can mean to a person in need. Building up another person's confidence and affirming them makes all the difference in the world! Holding the door for an elderly person, telling a random person hello, just speaking a few minutes to person who might need a friend or a helping hand. Words and actions are truly a gift and a powerful tool that can be used for so much good.

So find someone who might need some encouragement in their lives and compliment them or thank them. Find someone who might need some help and pitch in...even if it is just babysitting for few hours for a Mom who might need an afternoon to rest. Show kindness, and it will be good. Show Love, and it will be great!

diggity, come visit so I can make this for you. : ) (To all my Daytona 2004 mission trip friends..."I affirm you." : ) )

We are friends from the Jungle Book

Chicken Cacciatore

adapted from Bobby Flay

2 to 3 tablespoons olive oil
1 (3-pound) chicken cut into eighths
Salt and freshly ground black pepper
1 large red onion, halved and thinly sliced
1 large yellow or red bell pepper thinly sliced
1 jalapeno pepper finely diced
3 cloves of garlic, thinly sliced
1/4 teaspoon red chili flakes
1/2 cup dry red wine
1 cup chicken broth
1 (15-ounce) can diced tomatoes and their juices
3 sprigs fresh rosemary, or 1/2 tsp dried rosemary
2 tablespoons aged balsamic vinegar or capers
3 tablespoons chopped fresh basil leaves, optional
spaghetti or rice
Freshly grated Parmesan

Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Season the chicken pieces on both sides with salt and pepper and place in the pan, skin side down and cook until golden brown, 3 to 4 minutes. Turn the breasts over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate.

Add the remaining oil to the pan and heat until almost smoking.

Add the onion and bell pepper to the pan and cook until soft, 3 to 4 minutes. Add the jalapeno, garlic and chili flakes to the pan and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken stock, tomatoes, and rosemary and bring to a simmer. Return the chicken and mushrooms to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent loosely with foil. You can either leave the chicken whole, or de-bone and skin it at this time...I usually do this so nobody eats a bone on accident.

Increase the heat to high and cook the sauce, stirring occasionally, until slightly thickened, 8 to 10 minutes. Season with salt and pepper, stir in the vinegar and basil and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over pasta or rice and sprinkle with grated cheese.

Best of Friends from The Fox and The Hound...in Polish!!!

Walnut-Crusted Chicken with Honey Mustard Sauce

2011-08-09T15:00:00.000-07:00

There is a perfectly valid reason I haven't been posting this summer. I can't cook. Literally, I can't. Every recipe I have tried this summer has been a pretty much major FAIL across the board. I tell no lies. I am stuck in a rut. I have always understood and accepted the fact that I can bake, but this doesn't mean I can cook. Most people think they are synonymous with each other, but no they are most definitely NOT. I decided to revert back to my old recipes that I knew worked well and I rediscovered this one.

In other news it is back to school time. I love back to school season. It is so hopeful, and full of excitement for thing to come. It is a time for learning, growing, and making friends...not to mention it brings cooler weather and more cookie sales for me. : ) My three youngest siblings are busy prepping for their return to college and then boarding school, I envy them as they ready for a new school year. Never thought I would ever say those words, and technically I am not saying them...just typing them. : ) I do miss school though, and have often thought about becoming one of those perpetual students...but then I remember the whole "Homework" issue and quickly change my fickle mind.

Walnut-Crusted Chicken Breasts with Honey Mustard Sauce
Serves 4 adapted from Martha Stewart

Ingredients

2 slices whole-wheat bread, dried (or toasted)
1/3 cup walnuts...or if you don't have walnuts, pecans will work fine
2 tablespoons Parmesan cheese, freshly grated
Coarse salt and ground pepper
1 large egg white
4 chicken breast halves, boneless and skinless (6 to 8 ounces each), pounded thin
1 tablespoon oil…grape seed, vegetable, or canola

Honey mustard dipping sauce (stir in bowl and serve with chicken)
1/2 cup sour cream, or ¼ cup sour cream and ¼ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon honey

Directions

Preheat oven to 425 degrees. In a food processor, combine bread, walnuts, and Parmesan; season with salt and pepper. Process until fine breadcrumbs form. Transfer to a shallow bowl. In another shallow bowl, beat egg white until frothy. Place each chicken breast in between two pieces of plastic wrap and pound until thin...don't pound too much that they fall apart. Season chicken with salt and pepper. Dip each breast into egg white, letting excess drip off, and then into crumb mixture, pressing to adhere. In a large nonstick ovenproof skillet heat oil over medium heat. Add chicken and cook until lightly browned on each side, 1 to 3 minutes. Put skillet or additional pan in oven. Bake until chicken is golden brown and cooked through, 8 to 12 minutes.

Blonde eyed girl : )

2011-08-08T10:55:00.000-07:00

I have always taken pride in Blondies...mostly because I felt as if I had a special bond with them because my hair was some random shade of blonde. I always was jealous of my sisters and Mom who could claim the song "Brown Eyed-girl" as a tribute to their brown eyes. However, a cookie bar always trumps a song in my opinion, because let's face it a cookie last forever as it adds extra pounds to someones waist line or backside, and a song only lasts for about 3-4 minutes. Yeah, let's think about that one for a minute.

I still remember the first time I ate a Blondie. My Mom had gone on a date with my Dad when we were living in Acton, Massachusetts. She came home from the date with this thing known as a "Blondie." Apparently it was a brownie that was not a brownie. Not too sure if that was the best description, but I bought it and dug right in. I loved it, it was bliss. However, as time went on I would often buy blondies from Bakeries I would visit and always ended up not liking them. Too sweet, too sweet...always was the conclusion we reached. So, as my weary body withered so did my love of blondies...ironically just as my hair naturally grew darker and darker.

I set out to make peanut butter blondies from my new favorite book, which I still recommend you to buy...Chewy Gooey Crispy Crunchy. Now her peanut butter Blondie recipe is just a variation on her regular Blondie recipe...but somewhere along the line I got distracted and forgot to make them peanut butter. At first I was sad, because I was really craving that unspeakably wonderful combination of peanut butter and chocolate...but then I tasted these bars and all my dreams of peanut butter and chocolate vanished. Once again Alice Medrich has not failed me! I have finally found a Blondie recipe that is not overly sweet, and doesn't make the caps on my cavities fall off. Take that Brown eyed girls, the Blondie is back!

Blondies

Adapted slightly from Alice Medrich's Chewy Gooey Crispy Crunchy

Line a 13x9 cake pan with parchment paper. Preheat oven to 350 degrees.
In medium saucepan melt:

2 sticks unsalted butter

Once melted remove from heat and add the following in this order stirring well after each addition:

1 1/2 cups plus 4 TBS packed brown sugar plus
2 large eggs
1 tsp vanilla extract

In a separate bowl whisk together the following:

2 cups unbleached all purpose flour
1 tsp baking powder
1/2 tsp salt

Then add the dry to the wet and stir to combine. If you want you can add 1 cup of chocolate chips, and or 1 cup chopped pecans or walnuts...I added the chocolate chips.

Pour into prepared pan and spread evenly. Bake 30-35 minutes until nice and golden brown and edges are pulled away from pan.

Cool and cut into bars. PS. These bars would ship well because they are sturdy and chewy...that is if you want to share them with anyone.

Bread and love, things are as they should be!

2011-07-27T12:29:00.000-07:00

For those of you who aren't my facebook friends I recently posted these two things on my wall.

The first being a great new idea of making baquettes on the grill, and the second being a cute little proposal story invovling some of my favorite cookies from Levain.

Enjoy mon amis!

Grill your bread

Marry your love

Mascarpone Cinnamon Ice Cream and a Birthday for me!!!

2011-07-26T19:56:00.000-07:00

When most people think "Birthday" they think "Ice cream and cake"...this is yet again an example of my strange brain wave pattern that is unique to me...I think "Mascarpone cinnamon ice cream with broiled peaches and toasted almond tuile cookies." Praise God for my unique brain, because without it I would most definitely be eating cake and ice cream on my birthday. : ) Don't get me wrong, cake and ice cream is not a bad plan, I have just never enjoyed the combination, especially on my birthday.

Oh, did I mention it was my birthday? It was, and good things happened.

I didn't have to do chores all day long.

I got to work out with my sisters...and for a very short period of time : )

I ate good food

I watched the last Harry Potter...is was cheesy and sad, and people in the theater cried...so I laughed.

I had a BBQ with lots of family around

We played charades and bananagrams, and I dominated

Even though none of my ducks are in a row...heck I don't even see any of the darn ducks...somehow by the grace of God alone I had a wonderful day!

I have had many dreams about making and eating mascarpone ice cream, and finally my dream came true. It was as wonderful as I always hoped it would be! As I type this I am in my pajamas eating mascarpone ice cream for breakfast...wish I could share!

Mascarpone Cinnamon Ice Cream

Please read over the whole recipe before embarking upon this journey...you need to know where you are headed in order to get there : )

In heavy bottomed saucepan heat the following over medium heat, do not boil, and stir every once and a while:

2 cups whole milk

2 TBS granulated sugar

After the milk is heated...in a separate bowl whisk together the following really really fast...do not stop whisking...if you do the sugar and yolks with clump and you will get bumpy ice cream...whisk 3 minutes

4 egg yolks

3/4 cup granulated sugar

Once yolks and sugar are whipped slowly add about a 1/2 cup of the warmed milk...whisk whisk whisk so you don't get scrambled eggs. Once combined, add another 1/2 cup of the milk to the egg/sugar mixture, whisk whisk whisk. Once combined pour the contents of the bowl into the remaining warm milk in the saucepan and whisk whisk whisk. Continue to cook over medium heat and whisk until mixture is thickened. You will know it is ready when you dip a spoon into it coat the back, run your finger down the back of the spoon drawing a line...shake the spoon slightly...if the line stays your mixture is ready! Remove from heat and stir every once in a while.

In a separate bowl whip the following for about 30 seconds:

1 cup room temperature mascarpone cheese

1/8 vanilla bean paste or 1/2 tsp vanilla extract

1/8 tsp cinnamon

Once whipped slowly pour in your milk/egg/sugar heated mixture and whip until smooth...be careful this might splatter, whisk slowly. Once smooth pour into container and chill for a few hours. Once chilled process in your ice cream maker.

Me on my birthday with my puppy Flopsy and her new best friend, Diesel man...my sister's dog

Among my gifts one of the stand out ones was a Jimmy Fallon collection of his classic "Thank you notes"...so thus I now bring to you a thank you...

"Thank you...the word prescient. I'm not exactly sure what you mean, but I try to slip you into conversation when I don't think the person I'm talking to knows what you mean, either. I knew they didn't know what I was talking about-it was the perfect example of being prescient. By the way, I got you a birthday prescient."

A Biscuit, a tasket, a green and yellow basket...

2011-07-21T11:00:00.000-07:00

My first response to bad news is usually, "I should be grateful", my second response is, "I need carbs or a milkshake, and stat." Yes, I comfort myself with food. Yes, I know it is bad. No, I will not stop. This time around I sought solace in some freshly baked biscuits topped with honey and jelly. Now biscuits are usually 1 of 2 things. 1) Greasy and super fatty loaded with butter...or 2) dry, hard, and brick like. I am pleased to say these biscuits fall under the allusive 3rd category of being: light, fluffy, delicious, and cloud like. Yes, they are that awesome, and no, I will not make you some.

I recently came across this recipe and have since made it my go-to biscuit recipe. It is wicked versatile and you can change it up with different things like...cheese,herbs, dried fruit,cooked bacon...yum...is anyone else hungry now? My preference for enjoying biscuits is served warm with butter and jam, or butter and honey. Hopefully you are entertaining guests at some point this summer, and if you are these biscuits are a delightful thing to wake up to!

Biscuits

In large bowl whisk together the following:

4 1/3 cups all purpose unbleached flour
1/2 TBS salt
3 1/2 tsp granulated sugar
3 1/2 tsp baking powder

With mixer running add the cold butter and mix until butter is small and pea sized. If you don't have a mixer you can cut the butter into the dry ingredients with a pastry blender or your fingers.

1 3/4 sticks unsalted butter, cold and cut into small pieces

With mixer running quickly add the following and mix just until batter comes together...do not over mix!

1 1/2 cups cold milk

Preheat oven to 425 degrees. Pour out dough onto floured surface and slightly knead into a ball. Roll out with a rolling pin until about 1/2" or slightly thicker. Using a floured circle cookie cutter or a drinking cup, cut out circles. Place circles on parchment lined pan a few inches apart. Bake for 10-12 minutes until slightly golden.

The world is mud-luscious and puddle-wonderful. ~E.E.Cummings

Eating my way along the coast...one calorie overload at a time : )

2011-07-20T10:41:00.000-07:00

During my vacation we ate at so many fabulous places, just ask my belly it will confirm this fact. Speaking of my belly I made up a song one night while I was lying in bed trying to remember all the food I ate that day.

After being on vacation for 15 days my belly has turned to jelly,
My arms have turned to mush,
And 10 extra pounds have been added to my tush.

The end.

Hello gym my old friend, please be kind.

Let's start at the beginning which is always a good place to start...

Florida

Canopy Road Cafe
Tallahassee, FL

We were looking for a breakfast place on our way to HHI and came across this place on accident. It had a long line, and the menu looked good, so we waited. We were able to sit outside in the nice weather with our puppy alongside us. The food was nice and fresh tasting, and the service was great. Next time we pass through, we will go back.

Hilton Head Island, SC

The French Bakery

This little gem was hidden away in a shopping center. We ate here twice during our stay, and would have eaten here everyday if possible! Our favorite was their ever popular Almond Croissant. It was perfect! Not too greasy, not too dry...perfect almond filling, and nice toasted almonds on top. The first time I went in I bought 1, the second time I went in I bought 6...get the picture? The second time we went in we got their chicken salad that is made with apricot cranberry bread...talk about a-mazing! Going here is officially going to be part of our yearly trip to the Island.

The Market Street Cafe

We grabbed a quick lunch here one day and were pleasantly surprised. This place is located in the busy shopping plaza, Coligny Plaza. We shared a Gyro wrap, and it was perfectly seasoned and perfectly priced.

Delisheee-Yo

We have always said there should be a good smoothie place on the Island, and finally there is! This place is located slightly away from the busy hustle and bustle of the major tourist traffic in the Village Exchange shopping center. They sell frozen yogurt made from Greek Yogurt! It is nice, light, and slightly tangy. They have one base flavor and you can pick from a plethora of toppings. They also have wonderful smoothie options that can include ground up oats, acai, and many other healthy additions. Our all around favorite was the peach smoothie made with local peaches, frozen Greek yogurt, and mango nectar, cinnamon...and maybe some honey. We also enjoyed their vegetarian wraps, and their Fatoosh Salad...all delicious, fresh, and healthy!!! Thank you Chef C for setting up shop on the island! We discovered this place late in our trip and went there 3 times in 4 days...yes, you have our stamp of approval!

Savannah, GA

Harris Baking Company

We stumbled upon this place as we were trying to find a recommended coffee shop in the area, Gallery Espresso...which turned out to be an over crowded average coffee shop. We had just finished breakfast at J Christophers, which panned out to be not so great after all...just your basic diner breakfast...maybe not that bad, but I wouldn't go back...the service was great, but the food was lacking...sorry guys : ) Anyways, we were full from breakfast, but have never been known to pass a bakery and not go in. This bakery was bright and cheery, full of light and wonderful smells, and a giant real life Husky dog lay at the entrance door as if it was the guardian of its precious contents. We entered and as soon as we saw our options we were severely sad that our bellies were already full from breakfast. We picked out a nice variety of pastries and lugged them home for our second breakfast at noon. The staff was extremely nice, and chatted with us for a while. Next time I am in the area I plan on stopping in before breakfast this time! There were mixed feelings about the pastries we brought home. The blueberry Financiers were delightfully scrumptious. The Palmiers were nice and crisp with just the right amount of sugar. My Mom really enjoyed the Wedding cookie, and didn't share so I couldn't tell you my thoughts. The cookies unfortunately were a let down. They looked beautiful, but were dissapointing. The chocolate chewy cookie was either stale, old, or over baked...it was so hard we couldn't even bite into it with out hurting our teeth. The oatmeal cookie wasn't as bad, but it had some added citrus like flavor that just ruined it for me...an avid hater of all things citrus in desserts : ) Sorry. Overall, we enjoyed the shop, the display case was beautiful, and the service was excellent...we will be back again and promise to stay for breakfast this time!

Newburyport, MA

Sip
I already mentioned this in my last post, but I feel as if my review didn't do it justice. : ) Ever since we arrived back home in Houston my sister and I have been talking about how much we are craving their coconut cacao coffee smoothies. What can we do to make you relocate and open up shop in Houston? My very pregnant sister and her husband who live in Newburyport love their smoothies and juices...and so do we! If you are ever in the area it is well worth the stop...get some...and thank me later : )

Not your averagae Joe's

I really didn't want to eat here,but I was out voted and we ended up going here anyways. The food wasn't bad, actually quite good. Overall it had a chain like feel to it, and that is what I didn't like about it. The end.

Joppa Fine Foods

Every time we visit Newburyport we pay a visit to Joppas. We are a cheese loving family, and their selection of cheese is divine and mouth watering. This time we also got some salted Caramel ice cream, and some cookies...all from places I can't remember the names for...but delicious all the same!

New York City

Petite Abeille

Kudos to the little sis for finding this place. We arrived late morning on a Thursday for breakfast. Unfortunately they were sold out of their croissants, muffins, and scones...NOOOOOO...next time, next time. I immediately liked the place when I saw all their Tin Tin inspired decor. Tin Tin was a childhood favorite series, and it immediately brought back fond memories. We shared a Belgian waffle, Brioche French Toast with maple syrup, and Cocotte...eggs with goat cheese,tomatoes, bacon, and gruyere. Our hands down favorite was the French Toast, made with their very own house made bread...perfectly cooked! My only complaint was it was eaten too quickly and I wish there was more on the plate!

Mercat

We went to this swanky little place based on the recommendation of my brother-in-law's co worker...THANK YOU! This is a Tapas restaurant, and it was sa-weet. Just check out what we ate, doesn't it sound divine? Our favorite was the cauliflower : )

COCA D'ANEC
Coca Bread topped with sliced Duck, Pears, Spinach and Hazelnuts

PEBROTS FARCITS
Piquillo Peppers stuffed with Short Ribs and Green Lentils

BOMBES
Chicken, Beef and Pork meatballs topped with Aioli.

COLIFLOR
Fried Cauliflower with Hazelnut Aioli, pumpkin seeds and fried Leeks

SOUFLE DE XOCOLATA
Chocolate Souffle with toasted Almond Ice Cream

XURROS AMB XOCOLATA
Homemade Churros served with chocolate

Sweet Revenge

I had high hopes for this place...it was a great looking little cafe. We ate there on a beautiful day, they had all the windows open, and it was quaint. The cupcakes were dissapointing, really dry. They looked great and rustic, but failed to impress taste wise. Darn it all.

Serendipity

Yes, it is true we fell for the tourist trap and ate at this over priced place after seeing a broadway show. I actually liked the frozen hot chocolate that they are famous for. We also shared some potato skins which were nice and not sweet.

Good enough to Eat

We actually didn't even eat here. We got there and the line was out the door with an hour long wait. We were so hungry that we ate across the street at a place that wasn't good. We were there for and hour and the line to this place only got bigger and bigger...next time we come to the city we are camping out before the sun rises to get into this place!

Well folks, that about sums it up. I am sure I am missing something, but really at this point I am full all over again after reading all the food we ate.

Finally a Winner is Named!

2011-07-18T09:48:00.000-07:00

Hello my long lost readers. You may think I went into hibernation mode, but really I just went on vacation for 3 1/2 weeks. The last few weeks went something like this...

Houston->Lafayette, Louisiana ->Hilton Head, South Carolina ->Savannah -> Jacksonville, FL -> Boston, MA -> Manchester, NH -> Newburyport, MA -> NYC -> HOME.

So many things happened, and so much food was consumed! If I filled you in on every detail of my trip you would be bored out of your mind. To spare you from over sharing here are the top 15 moments of my trip:

1. Seeing my older sister uber prego...first sister to have a baby...it was also very satisfying to see that she is only 5 pounds away from my weight, and with a month to go I have high hopes that my skinny sister will finally be fatter then me...praise God for answered prayers : )

2. Cousin wedding, outdoor reception with beautiful weather and insane dance moves, reuniting with all my wonderful cousins, aunts, and uncles! Big families are the best!

3. Tennis on Hilton Head with the sibs and friends, good times, oh how I missed the courts! Who needs to keep score, everyone is a winner when no one is good : )

4. Finally going to a Cirque Du Soleil show! Zarkana was awesome! Finding really great seats for good price makes it even better! I think I am going to change my career path again to acrobat extraordinaire.

5. Lugging my massive suitcase and my Mom's massive suitcase throughout Boston and NYC...made me feel strong and young, but then weak and old the next day.

6. Running into Meg Ryan in a hotel bathroom...strange moment, confusion, trying to remember what my favorite movie was with her in it...mind blank...sarcastic comment, foot in mouth, smile and walk away, act cool Meeting Danny Meyer, famous restaurateur...eating at one of his restaurants

7. Going to the farm where my sister and brother in law get their food, awesome, eating that food for dinner, even better.

8. Coconut Coffee Cacao smoothies from Sip in Newburyport, be still my beating heart...I am already counting the hours until I can have another one : )

9. Cookies from Levain, NYC trips wouldn't be complete without them...PS. Dear Lord, my birthday is in a week, please make Levain cookies part of my day : )

10. Fresh Peach smoothies with frozen Greek yogurt from Delisheee Yo on Hilton Head...so refreshing after a long day bike riding in the sun!

11. Gelato with the little sisters and brother in Law...never realized how loudly we all talk when together!

12. Renting bikes to ride through Central Park...deciding we want to leave central Park...riding on the streets of NYC on bikes while carrying precious box of Levain cookies...bad idea, never again...I choose life, always.

13. Thinking our cab to the airport would cost $40...getting there and realizing it cost $90...haha, goodbye scammers of NYC!

14. Getting to our hotel in NYC, couldn't get in the room the bed was too big...running around looking at other rooms for an hour...finally deciding to just stay with the sister and bro in law.

15. Getting home exhausted, brushed my teeth with hair gel on accident, found a roach in my room, welcome home.

Keeping in line with the 15 theme...it just so happens that random.org decided that the 15th

comment would be the winner of the Artisan Bread in 5 minutes a day give away! So congrats to comment 15, Lilly Bermudez! Contact me at whiskedaway2@gmail.com to claim your prize!

Thanks to everyone for participating, and stay tuned for another give away in the future!

Artisan Bread in 5 minutes a day GIVE AWAY!!!

2011-06-30T12:53:00.000-07:00

Alright kids, simmer down, settle in, I have a story to tell you. Once upon a time there was a girl and she couldn't bake bread. She could however bake a loaf of dense brick like bread with great finesse and ease. If there was a contest for that, she would win, and dominate...no question about that. Then one day she bought a book that forever changed her life...here enters from left stage...ARTISAN BREAD IN 5 MINUTES A DAY!

No need to mince words folks, this book changed my life, and it is awesome. I went to pastry school and I took a bread class, but it was a ho hum class, and not very good...I came out of that class not knowing or understanding bread anymore or any less. I was determined to find a way that I could make bread quickly and confidently. I found all my answers in this Holy grail of cook books! Whenever someone asks me if I can recommend a good bread cook book I always start with Artisan Bread in 5 minutes a day. With this book anyone can make bread. I could leave my 7 year old niece with it and come back and find a beautiful loaf waiting to be eaten.

The recipes in Artisan Bread in 5 minutes a day go as follows, dump, stir, sit, shape, bake...I tell no lies, it is that simple. So if you are one of those people who never ever thought they were capable of making bread that was beautiful, then this book is for you. Or if you are that person who already knows how to make bread, but wishes it was quicker and more accessible...then this book is also for you. Or if you are that person who loves to eat bread, but doesn't even know where the oven is located in your house...or when I say "mix" you think "tape"...then this is also for you.

I have tried so many recipes from this book I don't even know where to start. Of course their basic boulee loaf is an all time favorite. Then the Brioche, the Challah, dinner rolls...etc, etc. The list goes on and on and on. You should just go and buy the book, really it is worth your time and money. If you want to buy this book click on the book image on the right side bar of this post.

My posts have been scattered recently due to vacations, and work things...in an effort to apologize to you all for my scarcity, I am bring to you another sponsored giveaway. Thanks to the lovely folks behind the scenes at Artisan Bread in 5 Minutes a day for sponsoring this!

Here is how this contest is going to work:

1) Comment on this post saying what your all time favorite bread is, and where you can buy it, or if you made it...where you got the recipe from.

2) Send me a loaf of this delicious bread...just kidding.

3) In one week I will use random.org to select a winner, and the book will be sent to you.

PS. No kitchen is complete without this cookbook PPS. Perfect wedding gift, really it is...take it from someone who feels like going to weddings is my full time job, I know : )

Chewy Gooey Crispy Crunchy Melt-in-your-mouth Winner!!!

2011-06-19T21:29:00.000-07:00

First things first...according to you...the most favorite textures for cookies are as follows:

1. Gooey
2. Chewy
3. Crunchy
4. Melt-in-your-mouth
5. Crispy

I would have to agree with the general public on this one, but really I love most cookies and probably wouldn't turn one away just because it was crispy. : )

Thanks to everyone for entering, I entered the numbers into the random number generator and this is what I got....

True Random Number Generator gives us our winner...
Min: Max: 28 Result: 2

That makes this contest winner Patty Blanchard! Contact me via email whiskedaway2@gmail.com to receive your new spiffy cookbook! Thanks everyone for entering! Watch out for another cookbook give away coming soon! I will give you a hint...it involves bread...and I talk about it a lot on here : )

Happy Summer!

Flopsy and Cake balls

2011-06-16T18:00:00.000-07:00

I have to confess something. Sorry if this offends some of you, but I have been a dog hater most of my life. They smell bad, they slobber, people think they are their kids...oh boy, the list could go on and on. Then one day my Dad brought a puppy home from one of his trips to the East Coast. Not just any puppy, but a tiny Miniature Schnauzer. She did indeed smell bad, and she slobbered, and my Dad grew slightly euphoric around her...I continued to be a dog hater. I kept my distance for a few weeks, I didn't want to pet her, play with her, or have anything to do with her. Then something changed. Every time she thought she was alone she would start howlbarking...which is a cross between howling and barking and basically sounds like crying. My heart broke. Poor little pup, so far away from home. Now, to my dismay and surprise this darn dog has stolen my heart. She literally has puppy eyes all the time, she stares at you tilts her head, and wins over everyone she meets! She is a super cuddly puppy and loves to sit on people's laps. She is also very good at tricks, and responds to come most of the time...unless we are outside and there are just too many distractions for her little hyper active mind...oooh squirrel, tree, leaf, kid, door, car...woof. This little creature we have welcomed into our home has been bequeathed with the name of "Flopsy", or Flopsinator, Flopso, Flops, Flopsipoo, and the list goes on. We call her "Flopsy" because she just plops and flops on the ground all the time with such gusto that the name was all too apropos.

Now the moral to this little story about our Flopser is that it is very possible to have a change of heart towards something. I had similar feelings against these things known as "cake balls"...they just seemed so unrefined and had a hint of "leftover" feeling to them. Then I had a "real" cake ball made from scratch, no boxes involved. Oh dang, so darn darn delicious! When I worked at the bakery we would only make cake balls when people requested them. I always prayed and hoped we had a few extra laying around just so I could eat them. They were awesome, and just the right size. They way I see it is that a slice of cake is sketchy, if you take a small piece you feel like you deserve another small piece, and then it is all down hill from there. Then if you get a big piece you decide to share, but then decide you really should have a piece for yourself...so again, portion control is out the window. On the other hand, a cake ball, a perfectly portioned cake ball is the perfect size. Just a few bites and your sweet tooth is satisfied. Then if you have extra give them away as quickly as possible to avoid over indulgence in the worst way.

Cake Balls

adapted from www.thekitchn.com

1 batch dark chocolate cake, recipe to follow
8 ounces cream cheese, softened
2 cups confectioner's sugar
4 tablespoons butter
1 tablespoon milk (or more, as necessary)

Dark Chocolate Cake
makes two 9-inch round cakes or three 8-inch round cakes

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 350°F. Grease and flour two 9-inch round baking pans, or three 8-inch round baking pans...I just poured the batter into 2- 13x9 greased pans, it cooked quickly, and worked out great.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large mixer bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Mix in boiling water - the batter will be quite thin. Pour batter into prepared pans.

Bake 30 to 35 (or much less if in 13x9 pans) minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack, then tap the cakes out of the pans.

Cool completely on a rack. This is a very moist cake, which is ideal for this recipe. It's best to let it cool overnight at least...I just stuck mine in the freezer for about 30 minutes.

In a mixing bowl, whip the cream cheese, butter, powdered sugar, and milk together until smooth. Throw the cake in and mix until combined. Check to see if it will roll into a ball. It should: this makes a very malleable, easy-to-handle cake mixture. But if it needs a little extra moisture, add milk a spoonful at a time.

Scoop balls onto a parchment lined pan using a small ice cream scoop or two spoons. Freeze for at least 30 minutes or longer.

Cake balls for a UT bound High School graduate

Decide what kind of chocolate you want to coat the balls with. Dark, semi-sweet, milk, white, or even melted peanut butter chips mixed with milk chocolate works well. Melt on 50% power in the microwave for a minute, stir, heat for another 30 seconds, stir. Keep doing this until your chocolate is just barely melted. If you overheat your chocolate it won't set properly. When your chocolate is melted remove the cake balls from the freezer. Dip the flat bottom of the cake balls in the chocolate and scrape off on side of bowl. Cool for a few seconds until chocolate is hardened. Then place the cake ball on a fork and spoon a spoonful of chocolate over the cake ball, spread to coat entire surface with a fork. Slide gently off the fork onto a parchment lined pan. At this point you can add sprinkles if you like, or you can wait until the chocolate is hardened and drizzle additional melted chocolate of a different color on top.

This makes a large quantity of cake balls. I had enough batter to bring 3 batches of 24 to three different parties. After you scoop the cake balls they can stay in the freezer wrapped for quite a long time.

PS. If you happen to have lots of random cake scraps from making cakes, save them, and then use those to make these.

This is how "not to" make a cake ball...total fail, but you get the picture : )

Pebbly Beach Fruit Squares and a Sweet Give away

2011-06-13T06:58:00.000-07:00

Roll it, fill it, fold it, cut it

The time comes in every blogger's life when they reach that point. A milestone, a moment of victory, a moment of triumph. That moment is when they reach their 139th post! This is a moment that is often overlooked, and under celebrated...so here I am giving this post its well deserved credit. WAY TO BE POST NUMBER 139!!!

In honor of this accomplishment I bring to you my very first sponsored give away! Thank you Alice Medrich, for sponsoring this give away, and for sharing your wonderful recipes with us! I knew we were kindred spirits when I read your thoughts on using unbleached flour in your recipes, and when I saw your beautiful and creative ideas on cookie making.Chewy Gooey Crispy Crunchy Melt-in-your-mouth Cookies not only has great recipes, it also has great tips on how to make the perfect cookie. Tips on softening butter, melting chocolate, mixing, rolling, baking, and storing. All little things, but all important in order to produce successful cookies. The book is uniquely divided into sections according to texture...Crispy, Crunchy, Chunky, Gooey, Flaky, and Melt-in-your-mouth. I can't wait to try every single recipe in the book! So far my favorites from each sections have been:

Crispy: Vanilla Bean Tuilles with fresh Thyme
Crunchy: Great Grahams
Chunky: Pannelets - sweet potato cookies
Gooey: Turtle Bars
Flaky: Pecan Tassies
Melt-in-your-mouth: Coffee Walnut Cookies

Chewy Gooey Crispy Crunchy Melt-in-your-mouth Cookies has recipes for all the basics like Chocolate Chip, Peanut Butter, and Oatmeal, but also has a plethora of new and exciting recipes. Alice also has an index in the back that lists which recipes are Wheat-Free, dairy-free, whole grain, only 2 0r 3 points on the Weight Watchers plan, doughs that freeze well, and cookies that last up to 2 weeks. A very helpful resource for anyone making cookies!!! The allergen-friendly cookie recipes taste good and don't call for an extensive list of rare ingredients...which is a nice breath of fresh air!!! Compared to other cookie cookbooks on the market this one is a win-win for everybody. That is why I am so happy to be able to give one away to my wonderful readers!!! If you don't win it I highly recommend you go buy one today! You can buy it on Amazon by clicking on the book link to the left of this post, or go to http://www.artisanbooks.com/

The first recipe I tried from this cookbook was the "Pebbly Beach Fruit Squares" recipe. I loved it! It was truly inspired, and different...very different. Thanks to Artisan Books for providing us with the beautiful picture and recipe from Chewy Gooey Crispy Crunchy Melt-in-your-mouth Cookies.

Photograph by Deborah Jones.

Pebbly Beach Fruit Squares

These crunchy-crisp and chewy cookies with sparkling bumpy tops started out to be simple raisin cookies. Indeed, you can pair lemon zest, cinnamon, or anise with dark or golden raisins. But you can also make the cookies with prunes, apricots, cherries, dates, cranberries, or candied ginger. Verbatim from our testing notes: anise is best with the prunes but smells divine in the oven, no matter what fruit we use. Try a ginger/cranberry combo for the holidays (and note that the cookies are sturdy enough to ship). If dried fruit is especially hard or chewy, it will only get harder after baking. To avoid this, soak pieces in a small bowl with just enough cold water (or fruit juices or wine) to cover for 20 minutes (longer will dilute and oversoften the fruit). Drain and pat pieces very dry before using.

Makes thirty-two 21⁄2-inch square cookies

Ingredients

1 3/4 cups plus 2 tablespoons (8.5 ounces) unbleached all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter

3/4 cup (5.25 ounces) granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 teaspoon finely grated lemon zest or ground cinnamon or anise

1 cup moist dried fruit (one kind or a combination): dark or golden raisins; dried sour cherries; dried cranberries; coarsely chopped dates, dried apricots, or prunes; finely chopped candied ginger

1/4 cup (1.75 ounces) turbinado or other coarse sugar

Equipment

Cookie sheets, lined with parchment paper or greased

Combine the flour, baking powder, and salt in a bowl and mix together thoroughly with a whisk or fork.

With a large spoon in a medium mixing bowl or with a mixer, beat the butter with the granulated sugar until smooth and well blended but not fluffy. Add the egg, vanilla, and lemon zest and beat until smooth. Add the flour mixture and mix until completely incorporated.

Divide the dough in half and form each into a rectangle. Wrap the patties in plastic wrap and refrigerate for at least 2 hours or overnight.

Preheat the oven to 350°F. Position racks in the upper and lower thirds of the oven.

Remove the dough from the refrigerator and let sit for 15 minutes to soften slightly. On a sheet of parchment paper or plastic wrap, roll one piece of dough into a rectangle 8 1/2 inches by 16 1/2 inches. With a short side facing you, scatter half of the dried fruit on the bottom half of the dough. Fold the top half of the dough over the fruit, using the paper as a handle. Peel the paper from the top of the dough. (If it sticks, chill the dough for a few minutes until the paper peels easily.) Dust the top of the dough lightly with flour. Flip the dough onto a lightly floured cutting board and peel off the remaining paper. Sprinkle with half of the coarse sugar and pat lightly to make sure the sugar adheres. Use a heavy knife to trim the edges. Cut into 4 strips and then cut each strip into 4 pieces to make 16 squares. Place the cookies 2 inches apart on the lined or greased pans. Repeat with the remaining dough, fruit, and sugar.

Bake for 12 to 15 minutes, or until the edges are lightly browned. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. For lined pans, set the pans or just the liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to racks. Cool the cookies completely before stacking or storing. May be kept in an airtight container for a week.

Here is how this give away is going to work.

You have to do 2 things

1. You either have to be or become my follower...yes I realize this is bribery...but do it anyway : ) You can do this via Facebook by going to the Networked blogs box to the right of this post and clicking on "Follow this blog"...if you do this every time I post it will show up in your Facebook news feed. Or you can scroll farther down the page and when you see all the little faces of people following me just click the "follow" button. Easy Peasy. If you are a follower and you want an email every time I post shoot me an email at whiskedaway2@gmail.com, and I will add you to my list.

2. The second thing you have to do is comment on this post by answering the following question:

What is your favorite texture for a cookie and why? Chewy, Gooey, Crispy, Crunchy, melt-in-your-mouth, flaky, or chunky?

In one Week I will use random.org to find a winner and post it on the blog. Be sure to check back and see if you win so I can get your address and have the book sent to you. This contest is only open to people living in the US...for shipping cost reasons, you can only enter once...but if your son who is 2 wants to enter as well that is cool with me : ), pass this on to your peeps...the more followers I get the more sponsored contests I can have!

P.S. Let me know if you do try the Pebbly Beach Fruit Squares recipe!
P.P.S. In the cookbook Alice also gives a wheat free version of the recipe, and a few variations...check them out in her cookbook!
P.P.S. I just took the double oat wheat free cookies out of the oven, they are amazing! Best Oatmeal Cookies ever! Thank you Alice Medrich!

Giving into the Cupcake...Chocolate cupcakes with Cinnamon Honey Buttercream Frosting

2011-05-31T09:14:00.000-07:00

I don't like being a trend follower, I much rather prefer being a trend setter. America's sudden infatuation with cupcakes baffles me. It isn't a cure for cancer people, it is just a small cake! I feel as if the cupcake is honestly just cake pulling a Superman/Clark Kent trick on everyone...anyone else feel like this, anyone...anyone...Bueller.

As a baker I find myself arguing against the cupcake often. When I pass a cupcake store I do not have the desire to go in, sometimes I pass it a million times and still don't go in. Am I curious as to what they have to offer? No, not in the least. I figured if I stood my ground long enough cupcakes would go away and I could say "I told you so." Unfortunately they are spreading faster then Starbucks in DC. Looks like they are here to stay, so I guess it is about time I started making cupcakes...and eating them.

Next time I go to NYC I plan on visiting this cupcake joint...Sweet Revenge. You might recognize the name, it is featured in a Chase Bank commercial. Here is a little video talking about their place. I like how they focus on taste and not looks, even though they have this great rustic awesome look going on. They have a great concept of pairing cupcakes with beer and wine...right on, right on. I plan on visiting one day soon! In the meantime I made these cupcakes for my brother's birthday and thought they were so good it was worth blogging about.

A BIG shout out and Happy Birthday to my little brother and big sister! They share a birthday but not much else! I always thought it was cool that you shared a birthday...I thought for sure you were really twins and somehow were born 4 years apart...it could happen right? In my mind we have always been the Three Musketeers and the four following us were our footmen...shhh...don't tell them I said that : ) Here's hoping you both have many years of adventures left...and if you ever need anything ask one of the footmen.

I made cupcakes and I liked it. You should make cupcakes, you will like it.

Chocolate Cupcakes with Cinnamon Honey Buttercream Frosting

Cupcakes
adapted from Ina Garten

Cream the following on low mixer speed for 5 minutes:

1 1/2 sticks unsalted butter, room temperature
2/3 cup granulated sugar
2/3 cup brown sugar

Scrape down bowl and add the following one at a time:

2 eggs, room temperature
2 tsp vanilla

In small separate bowl mix together the following liquid ingredients:

1 cup buttermilk, room temperature
1/2 cup sour cream, room temperature
2 TBS brewed coffee

In separate bowl whisk together the following dry ingredients:

1 3/4 cup all purpose flour
1 cup cocoa powder
1 1/2 tsp baking soda
1/2 tsp kosher salt

Add 1/2 of the liquid ingredients to the butter mixture, mix, scrape bowl. Add half of the dry, mix, scrape. Add rest of liquid, mix, scrape. Add remaining dry and mix just until combined. Scoop into lined muffin tins. Bake 20-25 minutes in 350 degree oven until tops spring back when lightly touched. Cool completely before frosting.

Cinnamon Honey frosting
Adapted from Martha Stewart

1 1/4 cups powdered sugar
1 stick butter, room temperature
1 TBS Honey
1/4 tsp cinnamon

Cream together until smooth, 1-2 minutes. The honey I used was crystallized so it gave the frosting a nice surprise crunch...very awesome on so many levels. : )

Caramelized Baked Chicken

2011-05-28T18:41:00.000-07:00

Caramelized chicken with Millet and spinach salad

Listen folks, I try so many recipes out...it is insane! I have a system. It is flawed. I have issues, this I know. : ) I figured I would take you along on a journey as we follow the life of a recipe in my world.

Oh hey, someone found me online, nice. They are clicking on me, I knew this day would come! Oh yes, here comes the copy and paste, that can only mean one thing! I have a new home!

My new home is awesome! I am surrounded by tons and tons of other emails. They all call me the new kid, but hopefully that won't last too long. I have lots and lots of space to hang around, and hopefully I will get to go out a play soon.

My new home is quickly getting crammed. At least 100 new emails have been added, and my space is shrinking like saran wrap on a hot day. I think she forgot about me. Was it something I said?

Day 123. The lights are dim. The light at the end of the tunnel has disappeared. I am longing for the days when I was "the new kid."

What was that? Is that her? OMG! I knew she remembered me! Finally, I can see and breathe again!

Looks like we are moving. Where to? A nice new piece of paper! Out in the open air! The sky never looked so blue...or is that her mixer?

The new place isn't as crowded as the old one. More space to move around. The den, the dining room, the kitchen. I move just about every day now, never time to settle in.

Finally. My day has come! She is testing me out! Ohh...make sure you sift that...don't over mix...watch it lady!

The moment of truth. 6 Judges. All of them harsh. Why am I so nervous? Could I have done something different? Wait for it, wait for it. Nothing. No feedback. What is she saying? Why is she crying? What does this mean?

My new home is dirty. My neighbors are a banana peel, a coupon, and a ripped paper towel. Oh well, better luck next time.

This is truly how my unorganized scattered recipe finding process goes. I find a recipe I like online, I email myself the recipe...no, not so my inbox is full and it looks like I get emails, but so I know where to find my recipes. Yes, I realize this is a flawed system, and yes I need a new one. Next that found recipe gets lost in my inbox for a few months, then I randomly go back and search through them and find inspiration. Then onto my next flawed step. I hand write the recipe in shorthand from my computer onto random scraps of paper. Then these random scraps of paper float around the house...from my room to the dining room to the kitchen to the den and then back to the kitchen. Then maybe a few weeks later I get around to trying this recipe out. If I like it I blog it, if I hate it I trash it. I do believe I deserve a reward for worst system ever! I also have tons of binders which are semi organized by course, these of course are mostly full of recipes I have yet to try. I am not even going to include all the magazine, and newspaper recipes lying around as well. I need to hire a secretary. No, I need to Spring clean before Spring is over. Wait, is it over? Oh well, I always have next Spring. : )

I came across this recipe on Allrecipes. It had over 1,000 positive reviews so I figured I would give it a chance. Not bad, not bad at all. It is simple, and that is nice. After it is cooked I used the juices and poured it over some cooked millet. That was a good idea. Good job me.

Caramelized Baked Chicken
adapted from Allrecipes

2 TBS olive oil
1/2 cup soy sauce
2 TBS ketchup
1 cup honey
1 clove garlic, chopped
Chicken pieces

Mix together all ingredients and pour over chicken pieces in a baking pan. I had about 16 pieces of chicken, thighs and legs, and this was the perfect amount. I used bone in chicken. I took the skin off 1/2 the pieces and left the other 1/2 on...1/2 because of fat and 1/2 because some people here love the skin and some hate it. Some people who reviewed the recipe used boneless skinless, so to each their own. Bake uncovered in a 350 degree oven for 25-35 minutes, it depends on what pieces you use and how big they are. Cook until cooked...you know how it goes.

In other news I made these Cinnamon Rolls from Cooks Country...BEST. CINNAMON. ROLLS. EVER! Here they are without their cream cheese frosting, aren't they beautiful? After one bite I swear I could hear this song playing in the background..."Nessun Dorma" Listen to it...it will make you cry and then make you want to eat a cinnamon roll. : )

The Schnabigail Cookie

2011-05-19T11:00:00.000-07:00

I just so happen to have the best friends a girl could ask for. It is true, I tell no lies. You can't pick your family, they are kind of just thrown upon you and whether you like them or not you always love them and will always have to share your life with them...which is awesome! On the other hand, when a friend sticks by your side, and continues to share in your journey they are there by choice, and for that they are extraordinary. Does that make sense...wait I feel an analogy coming on. Imagine you live in a room with a crazy person, if you are family there is no door in or out and you have to stay there no matter what...if you are a friend there is a door, and it is open and you can come and go as you like...but you stay. That is a true friend...and yes, I am that crazy person : ), thank you for staying. : )

Now this cookie, the Schnabigail Cookie, is named after my dear friend, Abigail. We met during Freshman orientation at college, and have been friends ever since. Do you know that feeling when you meet someone and you feel this instant connection, and you just click? Or as I like to call it, "The Jane Austen Moment"...when you meet someone and immediately think, "We shall be great friends"...which is what many Austen characters seem to say when meeting a kindred spirit. We are similar in so many ways, yet differ in many respects. We are creative, we like to make things, bake things, the outdoors, adventures, road trips, Disney songs, Enrique and Jimmy Eat World, cookies, writing notes to people, taking care of people, picnics, and so may more things! I like to think that going on a road trip with someone is a real test of friendship, and I am glad to say we have survived many road adventures together!

I don't remember how or why I first called her Schnabigail, it is random, but somehow it stuck. Now whenever we would embark upon an adventure she would always come well prepared with snacks. Apples, peanut butter, cheese, and most importantly her famous trail mix! Before I met Abigail my idea of trail mix was my Mother's version which consisted of pretzels, raisins, and peanut M&M's. Abigail's version was walnuts, raisins, cranberries, and chocolate chips. She must secretly hate me, because I am pretty sure I always ended up eating most of the trail mix. I couldn't stop myself it was so darn addicting and good! Even better when left in a hot car and the chocolate became a gooey and soft, that of course made it necessary to eat more of the trail mix and faster...because we all know melted chocolate will go bad if not immediately consumed. : ) I have been thinking of creating this cookie for some time now, and am proud to say, it is done. If you have a friend you treasure you should make this cookie for them. Chances are your friend is not as awesome as my friend...just saying. She has heard me say this before, but if everyone was lucky enough to have a friend like Abigail the world would be a far better place. Rock on, rock on.

The Shnabigail Cookie

1 cup (2 sticks) unsalted butter, melted and browned

1 cup granulated sugar

3/4 cup brown sugar

1 tablespoon pure vanilla extract

2 1/2 cups all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

1 large egg

1 large egg yolk

1/2 cup toasted walnuts

1/2 cup raisins

1/3 cup dried cranberries

1 cup chocolate chips

Preheat to 350 degrees F. On baking sheet, spread out walnuts. Toast walnuts for about 6 minutes, until browned. Remove from the oven, place in a small bowl and let cool.

Melt butter in a medium saucepan over medium heat. The butter will begin to foam and crackle. That means that the water is evaporating from the butter. Once the crackling subsides, keep an eye on the butter. The butter solids will begin to brown. You’ll smell the butter as it browns. Once well browned, immediately remove the butter from the heat and place in a small bowl. Removing the butter from the pan will ensure that it does not continue to cook and burn in the hot pan. Allow the butter to cool for a few moments...if you don't let it cool it will turn your chocolate chips into chocolate syrup.

In a medium bowl, whisk together flour, baking soda and salt. Set aside.

In the bowl of an electric stand mixer, fitted with a paddle attachment, measure granulated and brown sugar. Add the brown butter and beat together, on medium speed, for about 2 minutes.

Add the egg and egg yolk and beat on medium speed for 2 minutes. The mixture should become silky smooth. Add vanilla extract and beat.

With mixer on low speed, add the dry ingredients. Beat until just incorporated. Remove the bowl from the mixer and use a spatula to fold in the toasted walnuts, raisins, cranberries, and chocolate chips. Dough will be thick.

Cookies can be baked immediately, or the dough can be left in the refrigerator to chill for 30 minutes...do not chill longer otherwise the dough becomes dry and doesn't stick together.

Spoon balls by the tablespoonful onto the prepared baking sheets. Bake for 10 to 12 minutes, until golden brown but still slightly soft in the center. Remove from the oven. Allow the cookies to cool on the pan for 5 minutes, before removing to a wire rack to cool completely.

Random thought: Buying new gym clothes make me want to work out. Putting on new gym clothes makes me want to eat cookies