A Pinch of This, A Dash of That

Disappearing Act

2011-05-30T08:30:00.001-05:00

I didn’t intend to disappear for almost a whole month..I really didn’t. But one thing led to another and before I knew it a whole month had gone by. But I promise I have a good excuse..let me explain!!

Remember when I mentioned the position at Macy’s for a Culinary Professional that I had been applying for? Well…

If you didn’t get the drift, yes I scored the job. But that’s not the only reason I’ve been beyond busy; this new job required me to move 4 hours away—and the catch? Within 2 weeks. Yup. A whole apartment packed up ready to go in 14 days. Not only that, but I needed time to acclimate to the “big city”, after all Minneapolis is the biggest city in Minnesota.

And now I even have the daily commute to work.

My new home!

And I suppose you are wondering what else I’ve been up to? Well I finished off my junior year of college, and I am taking 18 credits online over the summer which start tomorrow.

I also went on a road trip to Florida in the beginning of May. I plan on doing a re-cap of that tomorrow, so stay tuned!!

I’m glad to be back!!

What have you been up to?

Crunch Time

2011-04-28T11:49:00.001-05:00

I wish I was talking about this kind of Crunch time…

But instead, I am referring to this kind..

Well and this crunchy casserole….

but more that in a second.

Yesterday marked the last day of spring semester classes, finals week starts tomorrow, and that means I am just one week away from becoming a senior in college! Wow, I felt like I just said I was going to be a senior in high school last year—time flies is an understatement these days.

I also have an interview next Tuesday in Minneapolis at Macy’s for the Culinary Professional position which entails:

Set up inviting Demo Cart displays, including recipes and food products
Conduct gourmet foods and candy product knowledge seminars for the Foods Team members
Produce and present freshly prepared products to customers, encouraging them to sample items while enthusiastically educating to guide customers in their buying decisions
Assist with special events, including shopping and prepping for guest chefs, cookbook authors, and celebrities

So please keep your fingers crossed for me!

Now back to more crunch time!

I’m sure you remember in the last post I talked about two more recipes I’ve made to use up leftover holiday ham. Well here’s another coming at ya! This one is a really unique—a creamy ham and potato mix topped with a crunchy Corn Flakes mix. And what’s easier than a casserole? One pan to bake, one pan to clean—count me in!

Crunch Top Ham & Potato Casserole

Serves: 4

Ingredients:

16 oz frozen cubed hash brown potatoes, thawed (1/2 32 oz package)

1c cubed cooked ham

1/2 cup (8 oz) fat-free sour cream

1/2 c shredded sharp cheddar cheese

1 can (10-3/4 ounces) fat-free condensed cream of chicken soup, undiluted

1/4 c I Can’t Believe It’s Not Butter Fat Free

1/3 cup chopped green onions

1/3 c chopped green pepper

1/2 teaspoon pepper

1/2 tsp paprika

Topping:

1 c crushed Corn Flakes cereal

Directions:

In a large bowl, combine the first eight ingredients.
Transfer to a greased 8 x 8 inch baking dish.
Sprinkle crushed topping evenly over casserole.
Bake, uncovered, at 350° for 1 hour or until heated through.

What’s your favorite candy bar?

Mine has always been a tie between Crunch, Skors, and Heath!

Hop to It

2011-04-27T15:45:00.001-05:00

Hope everyone had a super Easter—it was just good to be home even if it was just for a day. Oh and the good meal didn’t hurt things either :-) You know when you leave so stuffed you can barely move, it was a success!

Mom made a glazed spiral ham that she got from Sam’s Club.

Mom also made some mashed sweet potatoes with marshmallows…a yummy classic!

My grandpa made my mom’s Stunning Sausage Stuffing to help her out a bit…

I also had to make my beloved Lean Green Bean Casserole…even the leftovers of this dish are to-die-for!

And last but not least, I am always looking for new vegetable side dishes, preferably roasted because I love the rich flavor vegetables develop after a long time in the oven. I came across a recipe for Lemon-Chive Roasted Vegetables and with lemons in season now, I paid just 0.50 for one. It’s the perfect excuse to try these out any night for dinner, no special occasion required!

Lemon-Chive Roasted Vegetables

Serves: 12

Ingredients:

1 1/2 pounds small red potatoes, halved

1 bag frozen Brussels sprouts, thawed

1 pound baby carrots

2 medium Vidalia or other sweet onions, each cut into 8 wedges

1 tablespoon olive oil

Cooking spray

2 tablespoons chopped fresh chives

1 1/2 teaspoons grated lemon rind

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

Directions:

Preheat oven to 425°.
Combine first 5 ingredients in a large bowl; toss well to coat. Arrange vegetables in a single layer on 2 jelly-roll pans coated with cooking spray. Bake at 425° for 30 minutes, turning after 15 minutes or until tender and lightly browned.
Combine vegetables, chives, and remaining ingredients in a large bowl; toss gently to coat.

And saving the best for last of course is dessert! Cupcakes courtesy of Cassie’s Cupcake Creations.

Whopper Cupcakes

Chocolicious cake, whipped malted milk ball frosting, topped with whoppers.

Cookies n’ Cream Cupcakes

Cookies n cream cake, whipped vanilla frosting, Oreo cookie garnish.

I wish holidays came around more often—we all had a really great time!

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Even if your feast is outstanding, leftovers are usually inevitable, and in this case, we have tons of leftover ham. I’ve been brainstorming new ways to use it up and I came up with three. Today’s recipe is also going towards this-->Barilla is challenging Foodbuzz Featured Publishers to imagine an Italian-inspired recipe or meal created with Barilla Tortellini.

For my recipe, I am using Barilla Three Cheese Tortellini.

Italian Chicken Cordon Bleu Tortellini

Serves: 4

Ingredients:

1 bag Barilla Three Cheese Tortellini
1/4 c flour
2 c milk, preferably 2%
1 Tbsp pesto
1 1/2 c shredded Italian blend cheese
2 c chopped roasted/skinless chicken breast
1 c cubed ham
1 c sliced jarred roasted red peppers, drained well
1/4 tsp garlic powder
1/4 tsp black pepper
1/2 tsp Italian seasoning
dash of red pepper flakes, if desired

Directions:

Cook noodles according to Barilla’s package directions.
While noodles cook, combine flour and 1/4 cup milk in a heavy saucepan, stirring with a whisk until smooth. Place the pan over medium heat; whisk in 1 3/4 cups milk and pesto. Cook 6 minutes or until mixture begins to thicken, stirring frequently. Reduce heat to low.
Add the cheese, stirring until melted. Stir in the chicken, red pepper slices, ham, and seasonings.
Serve over Barilla Three Cheese Tortellini

Keep an eye out for two more recipes on how to use up your leftover holiday ham!

Have you tried a new pasta dish you loved lately?—share!

Happy Easter!

2011-04-24T08:00:00.001-05:00

Just wanted to “hop” by and say Happy Easter to all my wonderful blog readers!

I am headed north to be with the family today & we have a great menu planned.

-Spiral Ham

-Mashed Potatoes

-Chive and Lemon Roasted Veggies

-Cheesy Cornbread Muffins

-Dinner Rolls

-Lean Green Bean Casserole

-Wild Rice Stuffing

-Tossed Salad

-Assorted Cupcakes

Stay tuned for the recap tomorrow!

Here’s to hoping the Easter bunny brings you something sweet!

Spring Fling

2011-04-20T08:16:00.001-05:00

Although springtime is supposedly here, it’s still in the low-mid 30’s and occasionally snowing in Minnesota—no surprises being that our winter usually extends into May and our summer only lasts about 2 months..3 if we’re lucky!!!

But who says even if the weather isn’t balmy and spring-like outside that you can’t bring spring to the table inside in the form of food? That was my goal for my last cooking class of the spring season. The class was titled “Spring Fling” and featured a five course spring meal highlighting all the produce and fresh foods that are abundant this time of year.

But first, check out my other past cooking classes here if you missed them before:

First off, I started the class with a springtime quiz. I had students put their name in a bowl and the name drawn won these, courtesy of Cassie’s Cupcake Creations.

Then it was time to explain the game plan for the five-course menu. It started with the first course appetizer; Red Pepper Pimento Cheese Dip which I chose to serve in a red pepper!

Showing how to serve it & explaining options for garnishes, in this case I used a basil leaf.

Red Pepper Pimento Cheese Dip

Ingredients:

1 1/4 cups mayonnaise
1/2 (12-oz.) jar roasted red bell peppers, drained and chopped
2 teaspoons finely grated onion
2 teaspoons coarse-ground mustard
1/2 teaspoon ground red pepper
2 (10-oz.) blocks sharp white Cheddar cheese, shredded
Freshly ground black pepper to taste
Assorted crackers
Bell pepper for serving, hollowed out, if desired

Directions:

Stir together mayonnaise and next 4 ingredients until well blended; stir in cheese and black pepper to taste. Serve with assorted crackers, in red bell pepper if desired. Store in the refrigerator in an airtight container up to 4 days.

Next up was the second course; spinach salad with a homemade buttermilk chive dressing.

Spinach Salad with Buttermilk Chive Dressing

Ingredients:

2 tablespoons mayonnaise
1 tablespoon lemon juice
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup buttermilk
3 tablespoons sliced fresh chives
6 cups lightly packed baby spinach
1 cup radishes, cut into matchstick-size strips or thinly sliced*
1 cup mixed greens
1 hard-cooked egg, chopped**

Directions:

Whisk mayonnaise, lemon juice, sugar, salt and pepper in small bowl. Gradually whisk in buttermilk. Stir in chives; pour into serving bowl.
Toss spinach, radishes and pea shoots in large bowl; sprinkle with egg. Serve with dressing on the side.

Third course was the appetizer; roasted asparagus with parmesan garlic crumbs.

Roasted Asparagus with Parmesan Garlic Crumbs

Ingredients:

1/4 cup panko*
1/4 cup grated Parmesan cheese
2 teaspoons plus l tablespoon olive oil, divided
1 small garlic clove, minced
Dash cayenne pepper
1 1/2 lb. asparagus, peeled if desired
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:

Heat oven to 400°F. Combine panko, cheese, 2 teaspoons of the oil, garlic and cayenne pepper in shallow baking dish or pie pan. Bake 10 to 12 minutes or until golden brown and crisp, stirring several times and watching closely; place in small bowl. Increase oven temperature to 450°F.
Place asparagus on large rimmed baking sheet in single layer; sprinkle with remaining 1 tablespoon oil, salt and pepper. Roll asparagus to coat. Bake at 450°F. for 7 to 12 minutes or until tender, turning once or twice. Sprinkle with panko mixture.

The fourth course, or main dish, was the Artichoke Cheese Tortellini.

Artichoke Cheese Tortellini

Ingredients:

2 tablespoons olive oil
1 cup chopped onion
2 teaspoons minced garlic
2 (14.5-oz.) cans Italian-seasoned diced tomatoes
1 (12-oz.) jar marinated artichoke hearts, drained, coarsely chopped
1 (2 1/4-oz.) cans sliced ripe olives, drained
1/2 cup chopped fresh parsley
3 tablespoons chopped fresh basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
2 (9-oz.) pkg. refrigerated cheese tortellini
1 (10-oz.) container refrigerated Alfredo sauce
1/2 cup grated Parmesan cheese

Directions:

1. Heat oil in large saucepan over medium heat until hot. Cook onion 5 to 7 minutes or until tender, stirring occasionally. Add garlic; cook and stir 30 seconds.
2. Stir in tomatoes, artichoke hearts, olives, parsley, basil, oregano, salt and crushed red pepper; bring to boil. Reduce heat to low; simmer, covered, 12 to 15 minutes or until slightly thickened.
3. Meanwhile, cook tortellini according to package directions; drain. Stir tortellini into tomato mixture.
4. Heat Alfredo sauce in small saucepan over medium heat until hot. Drizzle tortellini with Alfredo sauce; sprinkle with cheese.

And saving the best for last the final and fifth course, dessert, which was Banana-Almond-Topped Pastry Puffs.

Banana-Almond-Topped Pastry Puffs

Ingredients:

1/2 (17.3-ounce) package frozen puff pastry sheets, thawed
1/3 cup mascarpone cheese
1/3 cup cream cheese, softened
1 tablespoon confectioners' sugar
1 large banana, cut into 9 slices
3 tablespoons orange marmalade
3 tablespoons chopped almonds

Directions:

Preheat oven to 400°. Cut pastry sheet into 9 squares; place on a baking sheet. Lightly score the top of each pastry square. Bake for 12 minutes, or until puffed and golden. Cool.
In a small bowl, combine cheeses and sugar. Cut each banana slice lengthwise into thin slices. Gently spread about 1 tablespoon cheese mixture over each pastry puff. Divide banana slices over cheese mixture. Top each with 1 teaspoon marmalade and 1 teaspoon almonds. Garnish with mint, if desired. Serve immediately.

My classes this spring were all a really good time, I am already looking forward to teaching a new line-up of classes next fall. And of course, just like the rest of my classes, the Spring Fling class would not have been successful without my wonderful students/helpers.

Check em’ out in action!!

What is your favorite springtime meal?

Road Runner

2011-04-09T09:32:00.001-05:00

Is it just me, or does everyone become somewhat of a creature of habit?

Lately it seems like my week is spend pounding the books, running errands, and doing things around the house. But lately, come the weekend, I am always hitting the road to go somewhere. Case in point; 3 weekends ago, I went down to Minneapolis for spring break, 2 weekends ago I was down in Minneapolis again for the Kenny Chesney concert (recap here), and this past weekend I spent in Fargo, North Dakota for some girl time and shopping. I actually think this weekend will be spent here being that I am swamped with homework.

The highlight of last weekend?

Spotting this self-serve frozen yogurt place in Fargo. They just opened and it’s the closest one to me—only 2 hours away!

I got the Red Velvet Cake and the other half Vanilla topped with some strawberries. It was as close to heaven as you can get!

I also went and saw the Lincoln Lawyer that recently came out in theatres. I am really fussy when it comes to movies, especially when it comes to this genre, but I would no doubt give this five stars! It kept me guessing and the acting was great. I am buying this when it comes out on DVD!

Another trend I’ve been acclimating to lately is cooking/eating in on the weekdays and eating out on the weekends. Does anyone else do this? I find it kind of nice not to have to worry about cleaning up the kitchen and having someone else do the work for a few days. This past weekend I got to hit up one of my favorite buffets, the Golden Corral.

I got a little of everything…

Grilled steak, onions and peppers, broccoli, carrots, baked potato..followed by 2 more plates :-)

I also ate at the Green Mill. Usually I get the chicken parm, but I decided to switch it up this time and get the blackened walleye with a baked potato. It was really good—the red pepper rub definitely made the filet unique and spicy!

In other news, I taught my last cooking class of the spring season last night. It was called “Spring Fling” and featured how to prepare a five course meal highlighting spring produce.

Stay tuned for the recap and recipes from my class Monday!

Do you have a weekend routine lately?

Almost April

2011-03-31T20:19:00.001-05:00

Glad you all enjoyed the re-cap on my latest cooking class! The next one is coming up on April 8th and is titled Spring Fling—it’s going to be all on how to prepare a spring themed five course meal highlighting produce that is in season now, so stay tuned for that! =)

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The past week has been a busy one which is the norm lately. Friday I was down in Minneapolis again at the Kenny Chesney concert! It was a great show—Billy Currington and Uncle Kracker opened for him and the show ended up being 5 hours long—it was Kenny’s birthday the next day, so he insisted on jammin’ till midnigh. We definitely got out money’s worth at the concert!!

Before the concert though, we decided on Red Lobster for dinner. I was dying to try their new Lobster Feast! After much debate, I decided on the Grilled Maine Lobster and Shrimp. “A wood-grilled split Maine lobster tail, paired with two skewers of garlic-grilled shrimp topped with creamy lobster butter sauce. Served over wild rice pilaf.” I got it sans rice and subbed a baked potato instead.

Two words: excellent choice!

Then we were off to the concert.

Had to have the right apparel of course—cowboy hats!

Here’s a few videos from the concert too—Kenny Chesney ones coming soon!

Being that the concert was on a Friday, we had the whole weekend to fill yet. We ended up spending it at the Mall of America and just hanging out. There was some giant chef’s cook-off going on at the mall this weekend, we caught a few glimpses.

Shopping and eating out—I’d say that’s a guaranteed good weekend, right?!

Speaking out eating out, Saturday night we went to a new-to-me place called The 5-8 Club in Champlin. It’s actually been featured on Travel Channel’s Food Wars and Man Vs. Food. They are famed for their “Juicy Lucy Burger” which is basically a 1/2 lb burger stuffed with cheese. Did I go with their most popular item? Nope. But what I ordered was still pretty amazing!!

The Buffalo Chicken Sandwich with Jojo Fries

We came home with some leftover food like usual, so I already had my thinking cap on for what to do with the half of a baked spiral ham we had. I decided to use it two different ways so that we didn't get bored!!

First up: Ham, Broccoli, and Pepper Jack Stuffed Potatoes

Ingredients:

1 tablespoon (1 turn around the pan) extra-virgin olive oil

1/2 yellow onion, chopped

1/2 pound baked ham from a deli ham, sliced 1/8-inch thick, cut into 2-inch thick strips

4 oz pepper jack cheese, shredded

2 tablespoons butter, in small pieces

1/2 cup milk

1 cup chopped and cooked broccoli florets

Salt and pepper

Directions:

Rub potatoes with a drizzle of oil and pierce skins with the tines of a fork. Microwave on high 12 minutes or until tender.

While the potatoes cook in the microwave, heat a small skillet over medium heat. Add 1 tablespoon of extra-virgin olive oil and saute chopped onions 2 to 3 minutes or until bits are just tender. Add in broccoli and ham to heat through. Set aside.

Cool potatoes for 5 minutes, split potatoes down the center, and scrape flesh into a bowl. Set skins aside on a non-stick baking sheet. Preheat broiler to high with oven rack 6-inches from the heat source.

To the cooked potato in the mixing bowl, add shallots, ham strips, broccoli, grated cheese, butter, milk, and season with salt and pepper. Mash mixture with a potato masher or dinner fork until mixture is combined, but not entirely lump-free.

Scoop mixture in even amounts into skins and broil 2 or 3 minutes to lightly brown stuffed potatoes on top.

Second up: Ham and Pineapple Bisquick Bake

Ingredients:

1 1/2 cups chopped fully cooked ham
1 can (8 oz) crushed pineapple in juice, drained
4 medium green onions, sliced (1/4 cup)
1 cup Original Bisquick® mix
1 cup milk
2 eggs
2 teaspoons yellow mustard
1 cup shredded Colby-Monterey Jack cheese (4 oz)

Directions:

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
Sprinkle ham, pineapple and onions in pie plate. In medium bowl, stir Bisquick mix, milk, eggs and mustard until blended; pour over ham mixture.
Bake uncovered about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 3 to 4 minutes longer or until cheese is melted.

What is your favorite recipe featuring ham?

Chocolicious

2011-03-22T22:14:00.001-05:00

Just when you think Minnesota is finally ready to say goodbye to winter, you get this..

I have my fingers crossed that Mother Nature is possibly pulling an early April Fool’s joke? It’s most likely not the case, but hey, a girl can hope right?

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Lately I’ve been cooking more than usual, so be ready for a flood of new recipes, videos, and product reviews.

How about starting today with 4 recipes? I taught yet another cooking class for my town’s Community Education program this past Friday. The theme?

Chocolicious!

First, take a look at my other classes here:

Dessert First (February 2011)
Christmas Cookie Swap (December 2010)
A Cup of Comfort (November 2010)

Chocolate Bread with Chocolate Butter

Ingredients:

Butter, for pans
2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate morsels
1 1/2 cups chopped pecans
Chocolate Butter, recipe follows

Directions:

Preheat oven to 325 degrees F. Butter and flour (2) 9 by 5-inch loaf pans.
In a large bowl combine the flour, sugar, cocoa, baking powder, and salt. Beat in the milk, oil, eggs, and vanilla at medium-low speed with an electric mixer until combined. Beat in the chocolate morsels and pecans. Spoon the batter evenly into the prepared pans. Bake until a wooden pick inserted in center comes out clean, about 1 hour to 1 hour and 15 minutes. Shield the bread with aluminum foil to prevent excess browning. Let cool in the pans for 10 minutes. Remove the bread from the pans and cool completely on a wire rack. Serve with rich Chocolate Butter, if desired.

Chocolate Butter:

1/2 cup butter, softened
2 tablespoons hot fudge topping

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In a small bowl, beat the butter and fudge topping at medium speed with an electric mixer until creamy. Cover, and refrigerate. Let stand at room temperature for 30 minutes before serving.

Chicken with Cocoa Tomato Sauce

Ingredients:

4 boneless, skinless chicken breast halves
1/2 teaspoon salt, plus 1/2 teaspoon salt
1/4 teaspoon pepper, plus 1/2 teaspoon pepper
3 tablespoons olive oil, for cooking
1 cup chopped onion
1 teaspoon minced garlic
1 pint tomato sauce
1 pint diced tomatoes
1/2 cup chicken broth
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar
Yellow or white rice, cooked and kept warm

Directions:

Season both sides of chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. In a cast iron skillet, heat 2 tablespoons olive oil over medium heat. Add the chicken and cook until browned, about 10 minutes on each side. Remove the chicken from pan to a plate and set aside.
Add the remaining 1 tablespoon olive oil, onion, and garlic to the skillet and cook for 2 minutes, stirring frequently. Add the tomato sauce, diced tomatoes, chicken broth, cocoa, oregano, basil, sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Stir until well blended. Return the chicken to pan, cover and simmer for 15 minutes. Turn chicken over and continue cooking, covered for 15 minutes. Arrange the chicken on a serving platter and serve over rice.

Recipe adapted from Paula Deen

Chocolate Chip Cheese Ball

Ingredients:

1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
1/2 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons firmly packed brown sugar
1/2 teaspoon vanilla extract
1 cup mini marshmallows
3/4 cup semisweet chocolate morsels
1 cup finely chopped toasted walnuts
Chocolate and honey flavored graham crackers and fruit

Directions:

In a medium bowl, combine the cream cheese and butter.
Beat at medium speed with an electric mixer until creamy. Add the confectioners' sugar, cocoa, brown sugar, and vanilla.
Beat until well combined. Add the marshmallows and chocolate morsels. Stir to combine well. Cover and chill for 2 hours.
Form the mixture into a ball, then roll it in walnuts.
Arrange the cheese ball on a serving platter and serve with graham crackers and fruit.

Recipe adapted from Paula Deen

Peanut Butter Crunch Brownies

(aka better than crack brownies)

Ingredients:

1 batch brownies (boxed mix)
1/2 cup salted peanuts 1 cup chopped
Reese’s peanut butter cups
1 1/2 cup milk chocolate chips
1 1/2 cup creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispies Cereal

Directions:

Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.
While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.
Refrigerate for 2 hours before serving.

Recipe adapted from How Sweet It Is

And here’s some more random shots from the night…

What is your favorite chocolate recipe?

Spring Break

2011-03-17T20:09:00.001-05:00

Thursday already?

Happy St. Patty’s Day!

Lucky Charms Cupcakes

{Va-va-vanilla cake topped with whipped vanilla frosting, and garnished with Lucky Charms cereal.}

Andes Mint Chocolate Cupcakes

{Andes Chocolicious Cake studded with bits and pieces of chocolate mint candy bar, topped with a whipped mint frosting, and garnished with more chocolate candy bar pieces.}

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Wow, I guess time flies when you’re on the last stretch of the semester! I can’t complain though, I had a great spring break that was busy, yet relaxing in the way of just not having to get up and go to class. I spend the week down in Minneapolis which is always a good time. I’ll keep the words to this post on the sparse side and just fill you in with pictures. By the way, if you haven’t noticed I am playing extreme catch up with my Google Reader, so hang in there! =)

We kicked off spring break by going out to Dave and Buster’s, which if you don’t know, is like a big restaurant/arcade all in one. Tons of fun!

We also spent a day at the Mall of America doing some much needed shopping!

All of that shopping sure works up an appetite!

Healthy Express strawberry frozen yogurt topped with bananas and a layer of strawberries.

Friday started off with lunch at Jimmy John’s, which I had never eaten at before. I decided on the Totally Tuna, which is fresh housemade tuna, mixed with celery, onions, their tasty sauce, alfalfa sprouts, cucumber, lettuce, and tomato. But instead of getting it on a sub, I opted for the JJ Unwich which is basically a lettuce wrap.

We had to make our way across the metro to get to the Xcel Energy Center for the Minnesota State High School Hockey Tournaments. I picked up some new diet sodas for the ride.

I am in love with the blue kind!

I also tried a new-to-me yogurt…

~~Weight Watcher’s~~ Amaretto Cheesecake—pretty tasty!

We had a lot of fun at the games—17,000 people total were there!

That night, we ate at one of my favorite places ever—Red Lobster!

I got the stuffed flounder and grilled shrimp with a baked potato—hit the spot as usual!

The next day we hit up Bunny’s Bar and Grill in downtown Minneapolis—it’s basically a sports bar with superb food!

I got their tomato basil soup with a spinach and egg salad—I would highly recommend both and cant wait to go back and try more dishes on their menu!

We spent the rest of the afternoon pretending we were in a tropical getaway, but instead just hit up the water slides at the indoor Water park of America.

Our last night we decided to go out to a really nice, authentic Italian restaurant. I had never been to a Buca’s so I was pretty excited! It’s a really fun dining experience; they give you a tour of the kitchen, and everything is served family style. So for example, you order 5 entrees and everyone takes a little of each—way fun!

We ordered the Chopped Antipasto Salad(Diced pepperoni, red onions, pepperoncini peppers, cucumbers, provolone, feta and Gorgonzola cheeses, tossed with our fresh lettuce blend in our signature Italian vinaigrette), Spicy Chicken Rigatoni (Awaken your taste buds with a new favorite - tender chicken breast sautéed with garlic and red pepper, tossed with peas, a spicy rosa sauce and imported Italian rigatoni pasta), Chicken Carbonara (Tender chicken breast, prosciutto and peas with imported Italian spaghetti tossed in our creamy Alfredo sauce), Prosciutto Stuffed Chicken (Breaded chicken breasts stuffed with mozzarella and prosciutto, baked and topped with marinara, served on a bed of pesto cream sauce), and the Garlic Mashed Potatoes (Our famous mashed potatoes made with skin-on red potatoes and dare we mention…garlic).

Let’s just say when this meal was done, I was one full girl!

After all was said and done, we made one last trip to Sam’s Club to stock up on food. To say we barely had any room in the car would be an understatement—we won’t need food for at least a month!

What did you do for St. Patrick’s Day??

Share Your Breakfast

2011-03-07T20:49:00.001-06:00

(California October 2010)

It’s spring break, and even though I’m not going anywhere warm, it’s still nice to relax!

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Who doesn’t like breakfast? If you’ve been reading for awhile, you know breakfast is my favorite meal of the day, and I know a lot of you can relate.

Now your breakfast can make a difference with just the snap of a picture and a few minutes of your time.

Share Your Breakfast runs from January 20 to July 31, 2011, and provides people with multiple ways to get involved. Each time you share a photo or description of your breakfast, Kellogg’s will donate money to increase school breakfast participation through Action for Healthy Kids.
$1 donated = 5 school breakfasts shared through the grants distributed by Action for Healthy Kids.

SHARE YOURS HERE

I shared mine…

Egg white veggie omelet and kamut puffs with sliced banana topped with cinnamon.

What are America’s most shared breakfasts so far?

31% Fruit
25% Cereal
20% Milk
16% Eggs
12% Toast
11% Coffee
11% Oatmeal
11% Juice
7% Yogurt
6% Strawberries

And for Minnesota…

34% shared breakfasts include fruit
3% of breakfasts include bacon
0% of breakfasts include beans
18% breakfasts include eggs
18% breakfasts include coffee
3% breakfasts include ham
9% breakfasts include juice
32% breakfasts include milk
12% breakfasts include oatmeal
9% breakfasts include waffles
6% breakfasts include yogurt

What is your state’s favorite breakfast??

I’d Love It If You’d…

2011-02-25T09:05:00.001-06:00

For the past 3 years this little blog has grown quite a bit, along with my experience/skills in the kitchen and food world in general. I love to share recipes, healthy living tips, and lifestyle/travel tips. I hope all my followers enjoy reading posts as much as I enjoy writing them. If you do, now’s your time to make light of it!

Women’s Health Magazine is currently looking for submissions for your favorite fitness, health, weight loss, and lifestyle blogs on the web.

Nominate A Pinch of This, and a Dash of That HERE!

Happy Friday!

Making My Way to Nine-a-Day

2011-02-24T08:58:00.001-06:00

Does anyone remember these guys? I used to watch Veggietales all the time when I was younger! And what does Veggietales have to do with today’s post? Well, nothing really, except for the fact that I think they’re cute and I thought it was a good way to kick off a post pertaining to all thing vegetables. Just bear with me! :-)

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So lately I’ve found some time to finally catch up on my magazine reading. I was developing quite the pile since the start of the new year. So many subscriptions, so little time. Anyway, I started noticing a trend in all of the New Year’s Resolution articles—most people want to get more vegetables into their daily diet. Now as far as my diet goes, I never go a day without vegetables, but the latest recommendation from the new dietary guidelines released by the departments of Agriculture and Health and Human Services recommends nine servings translate to about 2 cups of fruit and 2 1/2 cups of vegetables every day. A lot of days I can say that I hit the 2 1/2 c mark, but realistically, when my life gets busy, my vegetable consumption takes a nosedive, and lately my life has been busier than ever..I’m sure you get where I’m going with this—I needed to find some sneaky ways to add more veggies back into my life!

1) Pick restaurants that offer all you can eat veggies

This past weekend I went to my all-time favorite restaurant, the Golden Corral. I wish Minnesota would get one, but instead I drive to North Dakota, about an hour away to get my “Corral fix” haha.

They have the best veggie selection ever, and they are all delicious. It’s a perfect way for me to pile on the veggies like so:

Steamed cabbage, baked potato, steamed carrots and broccoli, sautéed onions and mushrooms, and steak.

2) Always start your meal with a salad.

So maybe you can’t always go to an all-you-can-eat buffet. In that case, you always have salads to back you up. I am a huge fan of salads, but as we all know, they can turn into a diet disaster—just stick with veggies, no cheese or croutons, and a light or fat-free dressing. Some places really skimp on side salads, but I am always happy with Applebee’s generous side salads!

3) Or better yet, make your salad the main meal.

I don’t know about you, but just the word “salad” doesn’t sound filling enough to be a meal, but trust me, one you load up on all the good stuff, it can be the perfect meal to satisfy your appetite and a tasty way to get even more veggies!! My favorite salad that I eat as a meal is Subway’s Sweet Onion Chicken Teriyaki salad with Sweet Onion Dressing (is anyone else is love with this dressing?) And even better, you can make any sub into a salad—so you have lots of options!

4) Soups on

Soup has always been one of my favorite ways to get in lots of veggies, especially with the cold wintery days of late. I’ll usually whip up one of my favorites ( a good one for lots of veggies is my Very Veggie Soup) or if I am out to eat, I love Olive Garden’s minestrone soup!

I also recently tried this soup for the first time..

Dr. McDougall’s Minestrone

Loaded with chunks of fresh-tasting veggies.

5) If your favorite produce isn’t in season, use frozen or canned (low-sodium preferably)

I especially love having lots of canned veggies now ever since I got my soup can organizer from Progresso Soup—love it!

6) And the last way I like sneaking in extra veggies to my diet? Baked good of course!!

My veggie loaded cupcakes…

Zucchini Nut Cupcakes
Moist Zucchini Cake Studded with Orange Zest
Topped with a Brown Sugar Frosting
Garnished with a Pecan
Carrot Cake Cupcakes
Moist Carrot Cake
Topped with a Cream Cheese Frosting
Garnished with Walnuts and Coconut

Now for a new & delicious veggie loaded cookie recipe—Bonus: it’s semi-homemade!

White Chocolate Dipped Carrot Cake Cookies

Ingredients:

1 box carrot cake mix
1 cup shredded carrots
2 eggs
1/2 oil
1 bag white chocolate chips
1 1/2 c sliced almonds, if desired

Directions:

Preheat oven to 350 F.
Mix cake mix, eggs, and oil until thoroughly combined—add it grated carrots.
Place in preheated oven on a parchment paper-lined cookie sheet and bake 7-11 or until edges start to brown.
Remove from oven and let cool on cooling racks for 30 minutes.
Meanwhile, melt the white chocolate chips over a double broiler, stirring until a dipping consistency is achieved.
Dip half of a cookie in the white chocolate, and immediately dip in the sliced almonds.
Place on parchment paper to harden

How do you reach the daily serving of vegetables, or are you still working on it?

--Thank you for the votes on my POM Pink Velvet Cupcake—keep voting here!!--

Dessert First

2011-02-16T09:35:00.001-06:00

FIRST: Could you please head over to this website (http://www.pomwonderful.com/cupcakecontest/) and vote for my Pink Velvet POM Cupcake & I would love if you’d spread the word via your blog, Facebook, etc!

I wish I could send you all cupcakes at this point! I so appreciated and enjoyed reading through all of your thoughtful comments and I am equally excited that all of you will be following along! :-) And speaking of cupcakes, here are two new flavor additions to the menu.

Another cupcake to be added to the Candy Bar line…

Reeses Peanut Butter Cupcakes
Chocolicious Peanut Butter Swirl Cake
Topped with 1 Layer of Whipped Chocolate Frosting
& 1 Layer of Whipped Peanut Butter Frosting
Garnished with a Mini Peanut Butter Cup

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And another addition to the Girl Scout Cookie line…

Samoas Cupcake
Coconut Graham Cracker Bottom below our Chocolicious Cake
Topped with a Whipped Coconut Frosting
Garnished with a drizzle of both Caramel and Chocolate and finished with half a Samoa Cookie

So hopefully today you brought your sweet tooth, because it’s a recap on my cooking class (if you missed recaps of my other classes, see them here and here) that I taught this past Friday called Dessert First. The description in the community catalog stated:

“Dessert first might not always be appropriate, but in this class it's required. Learn to make semi-homemade desserts that look like they've taken hours to prepare. Cheesecake, trifles, and more. This class is guaranteed to be sweet!”

I look forward to my classes more and more each month because each time the attendance gets bigger and bigger. I am already starting to plan next fall’s class line-up!

So like the description stated, this class was all about the sweet stuff. I tried my best to pick out recipes that I thought would be new to people and please a variety of taste palates. After all my researching, it was a success—no one had tried the recipes before, and everyone loved them once they did! So take a few minutes and attend my “virtual” Dessert First class!

--Class Intros--

--Giving away prizes; a free 1/2 dozen of my Cupcakes —

--Explaining the first recipe, Peanut Butter Cup Trifle--

--Assembling in progress--

--The finished dessert--

Peanut Butter Cup Trifle

Ingredients:

·         9x13 pan of brownies, cut into 1 inch pieces

·         5.1 oz instant vanilla pudding

·         3 cups milk

·         ½ cup creamy peanut butter

·         2 tsp vanilla

·         8 oz container thawed whipped topping, divided

·         14 peanut butter cups, crumbled (Not the minis)

·         10 mini peanut butter cups to garnish (cut in half)

Directions:

·         Combine pudding and milk. Beat for 2 minutes.

·         Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups whipped topping.

·         In a trifle dish, layer ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat.

·         Top with cool whip and peanut butter cups.

·         Chill until serving.

                                         Serves: 12-15 (Varies)

--Explaining the versatility of phyllo tarts--

Warm Mini Apple Pies

Ingredients:

·         1 peeled, cored and finely chopped Granny Smith apple

·         1/4 cup finely chopped walnuts

·         2 tablespoons raisins

·         1/4 cup brown sugar

·         3 tablespoons butter

·         1/4 teaspoon cinnamon

·         15 Mini Phyllo Shells (1 box)

·         1/4 cup thawed whipped topping, for garnish

Directions:

·         In a medium skillet, sauté apples, walnuts, raisins, brown sugar and butter over low heat until apples are tender, stirring frequently.

·         Remove from heat and stir in cinnamon.

·         Cool slightly and spoon 1 tablespoon of apple mixture into each phyllo Shell. Garnish with whipped topping. Serve immediately.

--Prepping the next dessert--

--Cherry Cheesecake Cookie Cups--

Cherry Cheesecake Cookie Cups

Ingredients:

·         1 pkg. (16.5 oz.) Refrigerated Chocolate Chip Cookie Dough

·         2 pkgs. (8 oz. each) cream cheese, room temperature

·         1 can (14 oz.) sweetened condensed milk

·         2 large eggs

·         2 teaspoons vanilla extract

·         1 can (21 oz.) cherry pie filling

Directions:

·         Preheat oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.

·         Bake for 10 to 12 minutes or until cookie has spread to edge of cup.

·         Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.

·         Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.

--Saving the best dessert for last!--

--Mini Molten Chocolate Cakes with a scoop of vanilla ice cream--

Mini Molten Chocolate Cake

Ingredients:

·         4 squares BAKER'S Semi-Sweet Chocolate

·         1/2 cup butter

·         1 cup powdered sugar

·         2 whole eggs

·         2 egg yolks

·         6 Tbsp. flour

·         Ice cream for serving, if desired

Directions:

·         Heat oven to 425°F.

·         Butter 4 small custard cups; place on baking sheet.

·         Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar.

·         Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.

·         Bake 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min. then carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with a scoop of ice cream.

What dessert would you want to try first?

A Sweet Surprise

2011-02-08T21:27:00.001-06:00

I rarely refrain from posting anything food related in my life on my blog, but today’s sweet surprise has been 4 months in the making and I haven’t squealed even just a little—if you follow on Facebook, you may already know. It’s been hard not to tell everyone, especially because my readers are my biggest fan, but in all actuality, this sweet surprise has been consuming so much of my time that it’s taken away from blogging a bit, which is why I only get to posting about once a week now vs. 3 times a week in previous months. I know you are all such a great community & your “virtual” support/suggestions will be extremely appreciated!

I would like to introduce you to my new adventure…..

In a nutshell—I’ve been holed up in my kitchen for the past four months learning all the necessary cupcake skills. I’ve mixed, I’ve tasted, I’ve developed, and, oh my have I eaten. But during this time I developed such a passion for these tiny sweet treats. Seeing how happy they make people when I would deliver a batch “just because”, made me think that I could do it everyday with the bonus of making some extra money as well. So I started word-of-mouth advertising, which works great. It was keeping me busy with anywhere from 2-3 orders a week ranging from 1 dozen to 100 cupcakes for all types of occasions. To see my cupcakes be a part of someone’s event, and make it a tad bit sweeter was all the further push I needed to take the next step!

You guessed it, a cupcake shop. I’ve been working with different departments of Minnesota including the Small Business Development Center, financial advisors, and realtor agencies. To say it’s as easy as ~~pie~~ a cupcake would be a lie, and I’ve just begun to scratch the surface. Plans, papers, and figuring are definitely not my niche. It will be much more exciting to bake, decorate, and see my dream become a reality.

The competition in my city for cupcakes is nonexistent. Plus my city is a premier vacation location during all seasons, so as we find more and more on industry statistics, the probability of this business being huge is a realistic possibility.

I am planning on sharing this journey cupcake by cupcake and dedicating one post per week to the birth of this future business. Currently we are at the step of finding a place that’s suitable for what I am looking for. I am anticipating this process to take 2-3 weeks, so in the meanwhile regular blogging will continue and new cupcake menu additions will be added. I am also going to set up a special tab on the side bar of my blog so you can check out all things cupcake whenever you’d like!

I’d love for you to check out my temporary webpage here:

http://www.wix.com/casaundraleigh/ccc

Technically I can’t “launch” the site as its’ own domain until the business is completely certified.

“Love doesn’t make the world go round

—cupcakes do!” –Cupcake Wars

What is your reaction to my surprise?

Will you be interested in following as I embark upon this new journey?

Italian 101

2011-01-31T21:04:00.001-06:00

“Mangiando insieme, godiamo la vita”

(By eating, we enjoy life)

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Any person who likes to cook or eat (usually a person likes at least one—in my case both!), can relate to the above Italian quote which is commonly used in Italian kitchens worldwide. There’s just something that screams comfort food, family, and fresh flavors when anything Italian hits the table. But in all reality, I haven’t cooked or eaten as many Italian foods as I’d like. And another reason I want to widen my Italian food palate; remember how I teach cooking classes? Well they implemented a new feedback/suggestion program, and one of the requested themes has repeatedly been Italian—brilliant, huh? I love my students!!

So how about I start this goal to get “in touch” more frequently with Italian food by making gnocchi? I’ve eaten it quite a bit, but I’ve never made it completely from scratch. And what better day to do it then on a lazy ~~snowy~~ Sunday afternoon?

Didn’t think you’d complain!!!

Gnocchi with Chicken and Tomatoes

Ingredients:

2 lbs whole baking potatoes
2 beaten egg yolks
1 1/2 cups flour
1 medium yellow onion, finely chopped
1 large can of chicken, drained
1 large can of Italian stewed tomatoes, drained
1 clove garlic, finely chopped
1 5-ounce bag baby spinach
1/4 teaspoon black pepper
3/4 cup (3 ounces) grated Parmesan, plus more for garnishing

Directions:

Preheat oven to 350°F. Spear the potatoes with fork tines in several places around each potato to vent moisture as the potatoes cook. Bake the potatoes in their skins until tender, about an hour. Let cool on a rack, cutting them open to help cool and let more moisture escape.

Scoop out the potatoes from their skins. Mash the potatoes by hand and fluff them up a bit with a fork. It is best to work with the potatoes when they are still warm.

Add the flour, egg and a pinch of salt. Mix by hand until you have a nice pliable ball of dough. Do not overmix.

Prepare a work area and dust it with flour. Take the dough, a piece at a time, and roll it out gently with your hands until you have rolls about 3/4 inch in diameter. It is very important to keep a light touch while you are rolling the dough. Gently roll the dough with your fingertips while while exerting the lightest pressure outwards, not down, to draw the dough out.

Cut the tubes of dough into pieces about one inch long. Using either the tines of a fork or your fingertip, press against a piece of the dough and roll it slightly to form an indentation (good for catching the sauce). As the gnocchi are made, place them on flat baking pan, lightly dusted with flour or lined with wax paper. At this point you can freeze the gnocchi ahead of time. Freeze them first on a floured or lined tray, then once frozen you can put them into a freezer bag for more easy storage. Bring water to a boil in medium sauce pot. Add a few gnocchi at a time—once they float to the top, place them on a wax papered cookie sheet. Reserve 1/4 c cooking liquid.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the chicken and the tomatoes, garlic, spinach, salt, and pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes. Add the drained gnocchi, the reserved cooking liquid, and the Parmesan and toss. Divide among individual bowls and sprinkle with additional Parmesan.

NOTES: This literally took 45 minutes from start to finish, which I think is quite good for such a delicious meal that tastes like it took all day!

What’s your favorite Italian dish?

Better Late Than Never

2011-01-27T08:17:00.001-06:00

So glad everyone enjoyed the Dialect Vlog. But lets face it, I guess there’s no hiding that I am from Minnesota! :-)

So everyone knows how you have intentions to do something, you push it aside for “just a day”. Well that day turns into a week, and eventually other life happenings come about, and before you know it, what you had originally planned to do about a month ago becomes a case of the better late than never fashion. I’m a big believer in realizing that procrastination is a serious art that you have to master, and I am determined to not let it creep up on me near as much as it has been lately!

So coming to you in a better late than never fashion….

Sometime before Christmas I was trolling the aisles of the Dollar Tree. Everything was pure craziness due to the fact that it was only a week or two before Christmas. So as I was pushing my way past people trying to make my way to the food aisle to check out their new offerings, I saw this…

And there was only one left of the shelf, so I immediately swooped in and grabbed it and knew I had to have it. I mean, anything with Paula Deen on it has to be rich and delicious, right? So as I was giddy with joy at the super buy I got, I spotted a box of the vanilla cupcake mix as well. So keep an eye out for the review for those soon!

It’s your basic cupcake recipe—add eggs, oil, and water—nothing fancy.

Mix well..

Get your liners ready. I used Wilton pastel colors.

Once the oven is preheated, put em’ in..

Meanwhile..I wanted to make these as New Year’s cupcakes, so I got out my Wilton tips and bags..

Bag holder..

And some milk chocolate chips that I melted in a double boiler and put into a pastry bag. I made chocolate letters that said things like, “Happy New Year” and “2011”. I piped them onto wax paper and let them cool for about an hour, then removed with a metal spatula.

I found a recipe for Coconut Sour Cream frosting so I..

whipped up a batch of frosting (subbing coconut extract for vanilla)
frosted the cooled cupcakes
rolled in sweetened coconut flakes
topped with the chocolate letters

REVIEW: Paula Deen has done it again y’all! The cupcakes all domed up perfectly, the texture was a great balance between moistness and crumb. The chocolate flavor was right at the point where you know it’s chocolaty, but it’s not overdone. And for a buck? You just can’t beat a box of these when you need a quick cupcake fix!

What do you normally buy at dollar stores?

Another steal I always stock up on is jarred red bell peppers..they are identical to more expensive brands!

I’m From Minnesota eh.

2011-01-22T08:31:00.001-06:00

Can someone please just whisk me away from the arctic tundra of a place..?

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I don’t know about you, but I’m sure glad it’s finally the weekend. Not that I had a long week, being that it was cut a day short, but mostly for the fact that I can stay cuddled up inside till the temps warm up a bit instead of having to trek out in the wee hours of the frigid morning to class. Heck with snow days, I think someone needs to instill cold days into the university policy..eek!

I loved hearing about all of your favorite Progresso soup flavors. We all pretty much agreed that Progresso knows what they are doing in the soup department! Speaking of which, I suppose you’re wondering who one the fabulous Progresso prize pack?

Drum roll please…

We have a winner!

Jessica from The Novice Chef Blog! Great blog by the way—I love her sense of humor! So please send me your contact info and we will have all your goodies in the mail ASAP! :-)

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No food fun today folks, I have quite a bit of homework I need to get a head start on. So instead, I did this Dialect Vlog I’ve been seeing floating around the blog world. It’s all about how everyone has different accents from all corners of the globe. Can you tell I am from northern Minnesota, eh? ;-) Have a great weekend all!

p.s. If you decide to do this, let me know—I’d love to tune in!

The Questions:

What is it called when you throw toilet paper on a house?
What is the bug that when you touch it, it curls into a ball?
What is the bubbly carbonated drink called?
What do you call gym shoes?
What do you say to address a group of people?
What do you call the kind of spider that has an oval-shaped body and extremely long legs?
What do you call your grandparents?
What do you call the wheeled contraption in which you carry groceries at the supermarket?
What do you call it when rain falls while the sun is shining?
What is the thing you change the TV channel with?

The Words:

Aunt, Route, Wash, Oil, Theater, Iron, Salmon, Caramel, Fire, Water, Sure, Data, Ruin, Crayon, Toilet, New Orleans, Pecan, Both, Again, Probably, Spitting image, Alabama, Lawyer, Coupon, Mayonnaise, Syrup, Pajamas, Caught

Do you say anything different than I do?!

Soup’s On

2011-01-18T20:52:00.001-06:00

I went home again this past weekend being that I had 3 days off. And I’ve come to the conclusion that every time I have plans to drive a distance, it snows…

and snows…

until it’s declared a blizzard with hazardous road conditions.

And then of course once I finally reached my parents house (which took me more toward four hours instead of the usual two), we found out the highway I was on was rated the worst driving conditions in Minnesota..just my luck! :-/

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For the weekend entertainment with my parents we had a new toy to play with…

My dad’s new remote control helicopter—so fun, if we can ever find out how to steer it in a flyable fashion.

And the second means of entertainment was our ongoing experiment of growing shiitake mushrooms! My mom ordered it for my dad from the Fungi website. It’s basically a shiitake mushroom patch composed of a unique blend of sterilized, enriched sawdust fully colonized with a select strain of shiitake. Shiitake kits are super-boosted to give the most prolific harvests yet.

After just 10 days…

Step 1: Harvest

Step 2: Observe— “ooh and ahh” over your shrooms

Step 3: Add them to your favorite dish—in this case, a veggie omelet!

End result: Delicious and fresh mushrooms grown in your own home. :-)

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Next up on tonight’s menu? Another round of Progresso Soup news. (Member this one from last year?)

Last month I was contacted by MyBlogSpark asking if I wanted to try out some news soups from the Progresso line. Soup + MN winters=a good way to warm up…so naturally I said “yes”!

“Giving you a taste worth talking about with new varieties, Progresso continues to provide convenient options made to taste great and encourage good food choices, too. It’s important to make food choices for yourself and for your family that are both satisfying to your taste buds and nutritious.”

Currently on shelves:

Progresso® New World Recipes™ – Inspired by Mexican recipes, explore one of the fastest growing ethnic cuisines by giving the Progresso New World Recipes line a try. Made with authentic Mexican ingredients and seasonings, four new Progresso soups will be hitting grocery shelves near you - Chicken Tortilla, Meatball & Rice, Black Bean Jalapeno and Chicken & Vegetable.
Progresso Light - America’s number one Light soup just got better, as all 13 existing Progresso Light varieties are now packed with bigger pieces of white meat chicken, more tender pieces of beef or added vegetables. Need even more to talk about? Progresso Light New England Clam Chowder is the first creamy Light ready-to-serve soup that holds true to the Progresso Light name with just 1 Weight Watchers® POINTS® value per serving!
Progresso Reduced Sodium – With 49 percent of shoppers concerned about high cholesterol1, Progresso understands the importance of soluble fiber and reduced sodium diets. New Reduced Sodium Tomato Parmesan soup is one more tasty option that has a delicious blend of flavors and carries the “May Help Lower Cholesterol”2 benefit. In addition, five additional Reduced Sodium soups also carry the “May Help Lower Cholesterol”2 benefit.
Progresso High Fiber – With 9 out of 10 Americans not getting the recommended Daily Value of fiber, Progresso High Fiber line of soups are packed with 7 grams per serving. Giving you one more thing to talk about, Progresso brand’s first Chili Soup just joined the High Fiber family!

In the Progresso package I received one can of Chicken Tortilla Progresso Soup and one can of Light New England Clam Chowder Progresso soup, a spoon rest, soup can rack, and soup mug with matching spoon.

I don’t know about you, but when seafood is mentioned, I immediately jump at the chance to get my hands on some. This weeks seafood indulgence came in the form of soup..Progresso’s Light New England Clam Chowder to be exact. I’ve never tried their original version, I always make this homemade version, but for a canned version I would have to say Progresso has the flavor spot on, it’s just lacking big chunks in it. However, I realize not everyone is a fan of chunks, so it’s always better to go with less and let the customer add more of whatever if they wish. So if your a fan of New England Clam Chowder minus the chunks, make sure to add Progresso’s light version to your grocery list.

You can enter yourself in a Progresso giveaway just by entering an answer to the question below! You’ll get the same prize pack you saw above. (Let me know in a separate comment if you shared this giveaway on your blog—you’ll get an extra chance!

Contest ends this Friday!!

What Progresso soup flavor is your all-time favorite?

Hittin’ The Texas Roads (Part II)

2011-01-15T08:29:00.001-06:00

Spring semester started as of this past Monday. I am taking 18 credits, so my life is a bit jam-packed as of now. Bare with me and the sporadic posting if you will! :-)

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Glad everyone enjoyed the recap of the first half of my trip. So here’s the part two recap I promised….

Like I said, this trip was a lot of things food-related, but another reason for going was to visit my aunt and uncle (my gram’s mom’s sister). And I have to add in that they are 90 years old, but would you have guessed if I didn’t tell you?!

They took my grandma and I to a Texas chain restaurant called The Black-Eyed Pea.

They pride themselves on all home-cooked style meals. Everything we ordered was delish, which was evident by the clean plates all scattered on our table! ;-)

I ordered their grilled Atlantic salmon with Cajun seasoning & a baked potato on the side. I guess I was on a salmon kick this trip!

My aunt ordered their homemade chicken pot pie. We couldn’t get over how “cute” it was when it came!

And my uncle ordered their home-style meatloaf which he couldn’t stop raving about.

My aunt actually doesn’t like to cook one bit, so they also took us out to Red Lobster one night and I got the steak and shrimp—my fav!

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Then for what I like to call our “adventurous” day, we went to both the Natural Bridge Caverns and the Natural Bridge Wildlife Ranch. They are located between Austin and San Antonio.

I had never been into any caverns before, so I had no clue what to expect. The only thing I can say to sum up caverns is “absolutely breathtaking”! It’s amazing how fascinating untouched nature can be!

And on a side note, this 3/4 hike was quite the workout, so I was kind of glad that at the Wildlife Ranch you get to sit in your car ha ha! :-/

The whole concept of the Wildlife Ranch is that you drive through a 4 mile fenced in area that is supposed to be like a realistic African safari. You are given a bag of food, and you basically feed all the animals right out of your car window. It seemed scary at first, but it’s by far the best “zoo” experience I’ve had, and believe me, I’ve been to a lot of zoos in my day.

The food.

Giraffes=my second favorite animal.

Obviously everyone today was a bit hungry!

This was proven true my the lick of Mr.Goat’s lips…

Gram’s favorite animal=the buffalo!

Buffalo photo shoot…

And of course a goat photo op couldn’t be passed up..

And finally I spotted my all-time favorite animal—the zebra.

Lucky for us, we got a zebra who had quite a personality.

I was laughing so hard I was in tears!!

I would highly recommend both of these attractions. They were $15 each which is a great price for all you get to experience!

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To say are adventurous afternoon worked up an appetite would be somewhat of an understatement. I was hungrier than our new zebra friend was. Luckily, we came across one of my favorite restaurants—The Golden Corral!

Various plates included steak, shrimp, salad, baked potato, grilled veggies, and steamed cabbage.

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I really wanted to see the San Antonio Riverwalk, and being that we were only ten minutes away, we decided to venture downtown to see it.

It’s basically a bunch of shops and restaurants all along the river—it’s very similar to what I imagine Italy to look like!

And did you really think I’d go a day without some fro-yo? Nope!

Hello Fruity Frogurt!

By far the cutest decor I’ve seen in a fro-yo shop so far!

I got the strawberry cheesecake flavor with strawberries and graham cracker crumbs—priceless :-)

Well all, hope you enjoyed my trip to Texas—I know I sure did! Have a fabulous weekend! :-)

What is your favorite animal?

Hittin’ The Texas Roads (Part I)

2011-01-09T19:46:00.001-06:00

Before I tell y’all (ok, so I tried to pull of a Texas accent) about my trip down south, I first need to introduce you to my newest addition.

Yes folks, that’s a beautiful Canon Rebel XS camera—my dreams officially came true this past Christmas. Thanks mom and dad! So of course Ms.Canon got put to work this past week as I toured Texas for the first time. And my Casio digital camera has officially filed for retirement.

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My gram and I left for Texas last Thursday. What seemed like a start to a nightmare (delayed flights, 4 hour bus ride, 6 hours layover in Minneapolis airport), finally led to waking up to some Texas sunshine Friday morning.

I thought it was so weird to see everything still decorated for Christmas minus the snow. Is it just me, or does Christmas just need snow?

Downtown Austin

I think I mentioned this before, but my cousin is opening up a bistro in downtown Austin on 6th street, so this trip was highly anticipated for me—I knew it would be a lot of things food related! She is starting from scratch in an old historical building.

It’s going to focus highly on brunch, appetizers, and a wide variety of wine. She is also renting out the bottom half for test kitchen needs! She plans to open in April..I can’t wait to see how it goes!

Starting a restaurant from scratch is no easy feat. I realized this as we paged through plans, forms, and more plans!

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Then my cousin knew I’d jump at the chance to visit the HUGE Whole Foods. When I say huge, I am not exaggerating! We spent at least two hours browsing, admiring, and of course eating at the famous hot bar.

Throughout our browsing, I bought this gorgeous kabocha squash..

I admired the gorgeous bakery displays..

And after working up an appetite walking around, we ate at the hot bar.

Check out the gigantic salad bar!

Glorious grilled salmon!

Grilled salmon, grilled squash, sautéed broccoli. So fresh & delicious!

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And of course, a day spent traveling is not complete without some shopping. This was on the top of my list!

The All in One Bakeshop is the largest cake supply store in Central Texas. I had a few things I’ve been looking for, so I figured this would be the spot! It was a baker’s delight!

Cupcake toppers galore!

Every birthday theme imaginable!

Cookie cutters anyone??

Sprinkles, glitter, flavoring & more!

If you are ever in the Austin area, make sure to pay the All in One Bake Shop a visit! :-)

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And other must when I travel?

Self-serve frozen yogurt places of course!

Being that Minnesota has virtually none, I cram as many in as possible when I am in states that do!

The Yogurt Spot happened to pop up first on the GPS, so off we went!

16 flavors of pure goodness—so hard to choose.

After much debate, I decided on two kinds—cheesecake and pumpkin with some crushed grahams and a few strawberries thrown into the mix! Amazing!

Had to get the classic fro-yo shot!

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And then it was time to call it a night!

**Stay tuned for part 2 and 3 of my trip!**

Have you been to Texas? If yes, what did you do? If you haven’t, would you like to visit sometime?

It’s Been Fun 2010

2011-01-05T07:27:00.001-06:00

“Cheers to a new year and another chance for us to get it right.” ~Oprah Winfrey

To say each year gets better as you age is still holding true for me. 2010 brought on new opportunities, new adventures, new friends, new food, and new positive outlooks on life. Here’s a look back on my highlights of the year. Enjoy!

January

I started out 2010 in a great place--Orlando, FL with my gram!

Read about it here, here, here and here.

February

Having a south of the border Super Bowl.
Lots of flying for fun with a friend.

Tons of yummy Valentine’s goodies here and here.

March

Trip to Boston, MA to visit my brother. (Read about it here and here)

April

General Mills Museum in Minneapolis. (read about it here)

May

Celebrated my nineteenth birthday and mother’s day with my best friend, aka mom, with a little getaway to a water park.

June

Scored my dream job as an assistant chef for Concordia Language Villages.

Went to Moondance Jammin’ Country Fest and saw Kellie Pickler and the Zac Brown Band live. (recap here)

July

Got my new tattoo.

August

Road trip to Wisconsin Dells with mom (read about it here)

Chicago and the Healthy Living Blogger Summit (read about it here and here)

September

Had dad at my apartment for his birthday..cooked a fabulous meal and had a great day out on the town!

Started my Junior fall semester of college.

October

Headed to California and went to Hollywood, Universal Studios, and Santa Monica.

November

Taught my “Cup of Comfort” cooking class

Had a great Thanksgiving with the family.

December

Celebrated Christmas.

Taught my “Christmas Cookie Swap” cooking class

Left for vacation to Austin, TX

Austin you say?!

Why, when, and for what?

Well I had a great opportunity to come down here with my grandma on our yearly trip. We have family down here as well as warm weather, low 70’s, and most importantly, NO SNOW!

So if you’ve been wondering why I haven’t been posting, it’s because I’ve been exploring Texas. Sadly, my flight goes back today to Minnesota. But stay tuned for all the recaps of my trip!

Where are you traveling in 2011?

Buon Natale! Christmas Italy Inspired

2010-12-29T19:47:00.001-06:00

“The essence of Christmas Day in Italy is family, love and food, la famiglia, l'amore e il cibo.”

Hey all! How’s your week treating you? Can you believe it’s the last week of the year? I am still working on coming up with a New Year’s Resolution, so I’ll be sure to share it when I do!

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If you’ve been reading the blog for awhile, you know my family is mostly all Italian. My grandma’s parents came straight from Italy, and I still have relatives over there. (A good excuse to visit I'd say!) I’ve always been a big lover of all things Italian, especially the food! I am still deciding if Italian or Mexican cuisine is my favorite, but I am leaning towards the Italian side. I mean really, who can pass up baked ziti, fresh baked breadsticks, and all other things smothered in homemade marinara sauce? I didn’t think you’d argue! :-)

So when coming up with a menu for this Christmas back in November, somehow all the recipes I had in a folder were Italian-inspired. So I thought, “Hey, why not have an official Italian themed Christmas dinner?” Nobody obliged, so that was that, and our Italian meal was planned, prepped, cooked, and eaten(the best part obviously)and enjoyed by everyone!

The meal was compliments of the two family chefs:

Grandpa and myself

My grandpa prepared the roasted chicken cattiatore & the wild rice stuffing.

I prepared everything else! To say my Christmas day was spent cooking and baking would be an understatement! ;-)

Tossed Italian Salad—mixed greens, sliced cucumber, fresh basil, diced tomatoes, Italian dressing. Toss & enjoy!

Roasted Chicken Cattiatore

6-8 servings

Ingredients:

1 chicken (6-8 lbs)
1/2 c fresh chopped basil leaves
4 garlic gloves, peeled
1 tsp salt
1 jar roasted red bell peppers
1 large can crushed tomatoes
1/4 c balsamic vinegar
1 c chicken broth

Directions:

Remove giblets from chicken and reserve for other uses.
Pull off and discard lumps of fat.
Rinse bird well inside and out; pat dry.
If desired, fold wing tips under first joint.
Set bird breast up on a V-shaped rack in an 11- by 17-inch pan.
Push 1/3 of the basil under skin and spread evenly over breast.
Place garlic cloves in body cavity.
Sprinkle chicken lightly with salt and pepper.
Distribute peppers, and tomatoes around chicken in pan; spread level.
Roast in a 425 degree regular or convection oven until vegetables begin to brown and a thermometer inserted through thickest part of breast to bone reaches 170 degrees, or 180 degrees through thickest part of thigh at joint, 1 1/4 to 1 3/4 hours.
Insert a carving fork into chicken cavity, piercing carcass.
Lift bird and tilt to drain juices into pan.
Set chicken on a rimmed platter; let rest in a warm place about 15 minutes.
With a slotted spoon, transfer vegetables to a shallow bowl; keep warm.
Skim and discard fat from pan; add vinegar, broth, and remaining herbs.
Stir often over high heat, scraping browned bits free, until reduced to 3/4 cup, 6 to 8 minutes.
Pour through a fine strainer into a small pitcher or bowl.
Carve chicken and serve with vegetables.
Add pan juices and salt and pepper to taste.

Recipe courtesy of my grandpa

Rosemary Mashed Sweet Potatoes with Caramelized Shallots

Serves 6 (1/2 c)

Ingredients:

2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
3/4 cup thinly sliced shallots (about 2 large)
2 teaspoons brown sugar
2 pounds sweet potatoes, peeled and diced
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon coarse sea salt
1/4 teaspoon black pepper

Directions:

1. Heat 2 tablespoons oil in a medium skillet over low heat. Add shallots to pan, and cook for 5 minutes, stirring occasionally. Sprinkle with sugar; cook 20 minutes or until shallots are golden, stirring occasionally.

2. Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain. Place potatoes in a large bowl; beat with a mixer at medium speed until smooth. Add rosemary, salt, and pepper; beat until blended. Spoon into a bowl; top with shallots, and drizzle with remaining 2 teaspoons oil.

Roasted Brussels Sprouts with Apples

Ingredients:

1/2 cup diced apple
8 ounces Brussels sprouts, trimmed and quartered
2 tablespoons apple cider
2 teaspoons olive oil
1 teaspoon minced fresh thyme
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions:

1. Preheat oven to 375°.

2. Combine apple and Brussels sprouts in an 11 x 7–inch baking dish. Add apple cider, olive oil, minced fresh thyme, salt, and freshly ground black pepper; toss well. Bake at 375° for 25 minutes or until sprouts are tender.

Roasted Baby Red Potatoes

Serves: 6

Ingredients:

1 1/2 pounds baby red potatoes, quartered

2 tablespoons olive oil

2 tablespoons coarsely chopped fresh rosemary

Coarse salt and freshly ground pepper

Directions:

Preheat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.

Italian Focaccia Bread

Serves: 16

Ingredients:

1 cup water (70° to 80°)

1/3 cup finely chopped onion

1 tablespoon sugar

1-1/2 teaspoons salt

1 teaspoon grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon dill weed

1/2 teaspoon pepper

3 cups all-purpose flour

2 teaspoons active dry yeast

TOPPING:

1 tablespoon olive oil
1/2 teaspoon grated Parmesan cheese
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:

In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a greased baking sheet and punch down (dough will be sticky). With lightly oiled hands, pat dough into a 9-in. circle. Brush with oil; sprinkle with the cheese, parsley, salt and pepper. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 400° for 18-20 minutes or until golden brown. Cut into wedges; serve warm. Yield: 1 loaf (1-1/2 pounds, 16 slices).

Chocolate Peppermint Cheesecake

Serves: 14-16 servings

Ingredients:

12 ounces creme-filled chocolate sandwich cookies, such as Oreos, broken into pieces
3 tablespoons melted butter
3-8 oz pounds cream cheese, at room temperature (I used 1 fat free, 1 reduced-fat, and one regular)
3/4 cup sugar
1/3 cup sour cream (fat-free works fine)
4 eggs
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 teaspoon peppermint extract
1/2 teaspoon salt
1 bag Hershey’s peppermint kisses
1 tub of Cool Whip

Directions:

1. Place cookies in a heavy zip-lock plastic bag and crush with a rolling pin. Pour into a buttered 9-inch round springform pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan. Bake in a 300° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).

2. Meanwhile, in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.

3. Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run a knife around edge of pan rim. Place pan on a wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run a knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.

4. Decorate top of cake with candy cane kisses and dollops of Cool Whip—I piped it using a Wilton pastry bag/tip.

Recipe by me

What was your favorite dish you ate or made this Christmas?

Christmas Past

2010-12-27T20:56:00.001-06:00

Oh the days of Christmas past--

How I wish them here again:

Sitting in Mom’s lap,

holding Daddy's hand.

The tree, the gifts, the food, the joy,

all of us together back then--

Off to college and back again--
there always was home.

There always was family.

There is always Christmas.

Hope you all had a few wonderful days filled with Christmas cheer!

Come back tomorrow for the food recaps!

Merry Christmas 2010!

2010-12-25T09:07:00.001-06:00

Hope you all are enjoying your family, friends, and good food!

I have one last festive cookie to share for the Christmas season.

Cinnamon Candy Cane Cookies

48 servings

Ingredients

1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup red-hot candies, crushed
1/2 teaspoon ground cinnamon
Red food coloring, optional
2 tablespoons coarse sugar

Directions

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough in half. Mix red-hots and cinnamon into one half; tint with food coloring if desired.
Shape 1-1/2 teaspoons plain dough into a 4-1/2-in. rope. Shape 1-1/2 teaspoons red dough into a 4-1/2-in. rope. On an ungreased baking sheet, place ropes side by side; press together lightly and twist. Curve top of each cookie down to form handle of cane. Repeat with remaining plain and red dough, placing 2 in. apart on baking sheets. Sprinkle with coarse sugar.
Bake at 375° for 7-10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks to cool completely. Store in an airtight container. Yield: 4 dozen.

Community Ed Cookie Swap

2010-12-24T07:45:00.001-06:00

Continuing on the theme of all things cookie related…

Last Thursday was the date that I taught my monthly cooking class for Community Education. (Check out my November recap here) I debated on doing some sort of “How to Make Your Christmas Meal Memorable” class, but then I got the brilliant idea of hosting a cookie swap instead, where I not only teach how to make a few of my favorites, but have every student bring 2-3 dozen of their own favorite Christmas treat and recipe cards to swap. I wasn’t quite sure how it’d go over being that so many people are already overwhelmed by all the to-do’s during the month of December, but luckily I had a great handful of students sign up. I love the group of people that keep attending, they are some of the nicest people I’ve met, and definitely make teaching enjoyable!

I finally got some pictures of where the classes are held and how things are set up!

I really like having one volunteer to help out with each recipe too—it keeps things more interactive!

I really enjoyed not only sharing my 3 top Christmas recipes of 2010, but it was so much fun to see all the goodies everyone else brought—they blew me away in both presentation and taste! Some people made more than one kind, and I am planning on featuring each recipe in the coming months, so keep an eye out for those—you won’t want to miss them, trust me!

Here’s the trays for everyone to fill…

All the goodies brought by the students..

Loading up their trays…

And now a drum roll for the final results..

What a great selection, huh? I told you that you’ll want to stick around for the recipes!!

And I suppose you’re wondering what recipes I chose to make/share with the class. Two of them you’ve already seen..

Peppermint Pinwheel Cookies (recipe here)

Cinnamon Roll Popcorn (recipe here)

And the third recipe I decided on is new to the blog—short, sweet, and simply stunning on cookie platters!

Holiday Gift Package Cookies

1 cup butter, softened
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
2 1/4
cups Gold Medal® all-purpose flour

Frosting

2 cups powdered sugar
1/3 cup butter, softened
1/2 teaspoon vanilla
1 to 2 tablespoons half-and-half or milk
Food color

Line 8-inch square pan with plastic wrap. In large bowl with electric mixer, beat all cookie ingredients except flour at medium speed, scraping bowl occasionally, until creamy. Reduce speed to low; beat in flour, scraping bowl occasionally, until mixture forms a dough. Press dough firmly and evenly in pan. Refrigerate 30 minutes.

Heat oven to 350°F. Using edges of plastic wrap, lift dough from pan. With sharp knife, cut into 8 rows in each direction to make 64 squares; carefully place squares 1 inch apart on ungreased cookie sheets.

Bake 13 to 17 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets. Cool completely, about 10 minutes.

In medium bowl, mix all frosting ingredients except food color until smooth, adding enough half-and-half for desired spreading consistency. In small bowl, mix 1/3 cup of the frosting and enough food color until desired color and well blended; place in small resealable food storage plastic bag and partially seal.

Spread uncolored frosting over cooled cookies. Cut small hole in bottom corner of bag of colored frosting. Squeeze bag to pipe frosting onto each cookie to resemble bows

And here’s a behind-the-scenes shot after all is said and done.

I think it’s time to call it a night!

Have you ever attended/hosted a cookie swap?

Santa Won’t Be Delayed

2010-12-22T07:29:00.001-06:00

Santa won’t have any trouble getting to Minnesota this Christmas if the weather we’ve had continues.

I woke up to this winter wonderland for what seems like the 10th time this December. Is it really not even considered winter yet? Oh, help me.

But there is one, yes only one good thing about being snowed in—it is a great excuse to stay snuggled up inside and turn on the warm oven, bake cookies, and the necessary taste-testing session as well. So I guess if all this snow is coming the week before Christmas, it’s ok, I had baking on my agenda anyways!

3 days to go!

Santa Graham Cookies

Ingredients:

Red food color, I used Wilton red food coloring paste
1 1/4 cups vanilla frosting (from 16-oz. can)
12 (2 1/2-inch-square) graham crackers
1 cup (about 75) miniature marshmallows, halved crosswise
6 small red gumdrops, halved crosswise
24 red cinnamon candies, I used mini red and green M&M’s instead

Directions:

Line cookie sheet with waxed paper. In small bowl, stir 1/4 teaspoon red food color into 1/4 cup of the frosting; blend well. In separate bowl, stir 1 drop red food color into remaining 1 cup frosting; blend well.
For each cookie, frost 1 inch of one corner of cracker with dark red frosting for Santa's hat. Place 1 marshmallow piece in corner for pom-pom.
Frost remainder of cracker with pink frosting. Place marshmallow pieces on pink frosting around 2 sides for beard. Add gumdrop for nose and cinnamon candies for eyes. Place on waxed paper-lined cookie sheet.

Directions In Pictures:

“Ho ho ho!”

How much snow do you have where you live?

Sharing the Sweets

2010-12-20T21:14:00.001-06:00

It’s so great to be home at my parent’s for the holidays—we’ve been enjoying each other’s company being that this is the only time during the year where I am home for a whole month. I always feel sad to leave my apartment and all my college friends, but spring semester will come soon enough, so I’m not worried.

I’ve been enjoying everything Christmas related, besides just cookies of course. Like shopping, and taking random mall photos. This actually went on my cards this holiday season!!

This year, instead of buying individual gifts for all my college friends, I decided to spend a whole day baking away and give them goodie bags—after all, who doesn’t like a supply of sweets to help pound through the last week of finals. So here’s what I put into the bag..

Peppermint Pinwheel Cookies (recipe here)
Cinnamon Roll Popcorn (recipe below)
Pumpkin Donut Muffins (recipe below)

Responses were..

“Best popcorn ever!”
“Can I have all the recipes?”
“Can you make more of those cookies?”
“Did you make those donuts, or buy them?”

Needless to say, the recipes were all a great success.

Pumpkin Donut Muffins

Ingredients:

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
3 cups all-purpose flour (I used 14 ounces)
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 teaspoon pumpkin pie spice (original recipe uses nutmeg and allspice)
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree (This is almost the entire 15-ounce can of pumpkin)
3/4 cup light brown sugar
2 large eggs

Cinnamon Sugar Coating

3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

Directions:

1. Preheat oven to 350 degrees.
2. I used mini muffin pans. Spray the pan with Pam with Flour, or butter and flour the cups.
3. In a bowl, whisk together: flour, baking powder, baking soda, salt, and spices.
4. In a small bowl or measure cup, whisk together buttermilk and pumpkin puree.
5. With the paddle attachment, cream butter and brown sugar until light and fluffy.
6. Beat in eggs, one at a time.
7. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture. Do not overmix.
8. Spoon into batter. I baked the mini muffins for 10-12 minutes, until a toothpick comes out clean.
9. While the muffins are baking, combine granulated sugar and cinnamon in a large bowl.
10. After the muffins sit for 5 minutes, remove muffins and brush the entire muffin with the melted butter. Toss and coat in the sugar mixture. Eat warm or let cool completely.
11. Hint: I wore disposable gloves and my left hand held the muffin for the melted butter basting and my right hand mixed the muffins in the cinnamon sugar mixture.
12. I got 46 mini-muffins from this recipe. The original recipe yields 12 regular size muffins. I think the mini-muffins are the perfect size...like donut holes.

Food Librarian

Cinnamon Roll Popcorn

Ingredients:

· 12 C popped popcorn (about 1/2 C kernels)*

· 1 C roughly chopped pecans

· 1 C brown sugar

· 3/4 t cinnamon

· 1/4 C Karo syrup (or honey makes a good substitution)

· 1 stick real butter (1/2 C)

· 1/2 tsp. baking soda

· 1 tsp. vanilla

· 3 squares almond bark

Directions:

Preheat oven to 350 F
· Place popcorn and chopped pecans in a large bowl and set aside. And by large bowl, I mean like, twice as big as you think you really need.
Combine brown sugar and cinnamon in a big, microwave-safe bowl. Like a 2-quart bowl or Pyrex measuring bowl. Again, use a bowl larger than you think you need to avoid scorching hot caramel goo accidents. It's really important to incorporate the cinnamon into the brown sugar at this point. For some reason, if you don't it does crazy things. I don't know why. Try it and then email Alton Brown and ask him if you really want to know.
Chop butter into chunks and place on top of sugar mixture. Pour corn syrup (or honey) over the top of everything.
Microwave on high for 30 seconds (just to soften the butter a bit) and then stir to combine.
Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
You can microwave it a little longer, but just beware that if you over cook it, it will reach the hard candy stage and you'll end up with a giant clump of tasty concrete-like substance with little popcorn pieces stuck to it.
· Remove from the microwave and add in vanilla and baking soda.
Pour it right over the popcorn and pecans. Stir right away, and stir lots. Take too long and the caramel will harden on you. Keep stirring until everything is well coated.
Spread popcorn mixture onto a foil-lined jelly roll pan.
Place in oven and bake for 30 minutes, stirring every 10 minutes.
After 30 minutes, take a piece out and let it cool. "Sample." If it's not crunchy enough, bake for another 5 minutes. "Sample" again. This will not be the end of "sampling."
When it's done, give it a final stir and let it cool off for a bit while you melt your almond bark (just nuke it in the microwave according to the package directions).
Now, just use a fork and drizzle the melted almond bark over the popcorn mixture.

Baking Bites

Stay tuned for a cookie-a-day till Christmas!

What treats do you make for your friends and family?

Would You Like Fries With That?

2010-12-16T23:19:00.001-06:00

Taking a break from all things holiday related..

Recently I got asked through the FoodBuzz Tastemaker program if I’d like to try out Wendy’s new French fries. The first thought that came to mind was, “Oh, Wendy’s has new French fries?” I headed over to trusty Google and typed in “Wendy’s new French fries” and was presented with this information..

Wendy's French fries came in at number four behind industry leader McDonald's, up-and-comer Five Guys and In-N-Out Burger. Perhaps that is why after 41-years, Wendy's has redesigned their fries.

Wendy’s new fries are:

Natural-cut
Include the skin
Feature sea salt
100% Russet potatoes
Focus on wholesome ingredients to appeal to the nutrition conscious

So I made the trek to the nearest Wendy’s, about an hour away to try these new and hyped about fries.

Were they worth the drive?

(or the ~~hour~~ 15 minute waiting line?)

First bite:

I am a fan of sea salt on fries.

Second bite:

I like the skin on the fries, but as far as flavor, these fries weren’t much of a switch up from Wendy’s previous fries.

Third bite:

Hmm, I wonder how much these fries differ nutritionally from Wendy’s previous fries? So I checked..

Medium serving of new fries
Calories – 420 (10 calories more than original fries)
Fat – 20 grams (1 gram higher than original fries)
Sodium – 500 mg (150 mg more than original fries)
Carbohydrates – 54 grams (2 grams higher than original fries)
Protein – 5 grams (1 gram more than original fries)
Medium serving of original fries
Calories – 410
Fat – 19 grams
Sodium – 350 mg
Carbohydrates – 56 grams
Fiber – 5 grams
Protein – 4 grams

Fourth bite:

Where’s the nutritional difference? Oh well, they are still good. Not better than McDonald’s, and still not better than homemade sweet potato fries, but hey, overall it was a great addition to their amazing Apple Chicken Pecan salad!

Other companies jumping on the sea salt band wagon:

•Campbell. In 2006, it was among the first to begin using sea salt. It now sells 200 reduced-sodium products made with sea salt, spokesman John Faulkner says.

•Whole Foods. In the past year, its 365 Everyday Value house brand launched a wave of products with sea salt — from nuts to potato chips. It also encourages suppliers to use sea salt because its customers prefer it, spokeswoman Liz Burkhart says.

•Target. The discounter uses sea salt in its Archer Farms store brand's Sea Salt, Caramel & Almond Indulgent Granola Bites.

Have you tried Wendy’s new fries; what’d you think?

Extra! Extra! Read All About It!

2010-12-12T21:02:00.001-06:00

Glad you all enjoyed the Peppermint Pinwheel Cookies from yesterday—I knew they’d go over well!! A few of you emailed to ask how I wrapped them to look like candy. I took clear gift/basket wrap from the Dollar Tree, and clear small hair rubber bands, from the Dollar Tree as well. I cut strips of the gift wrap, wrapped the cookies, and then secured both ends with a mini rubber band. I think using red twist ties would be a fun option too.

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I don’t know about you, but I really enjoy reading about people’s messes and successes in the kitchen. People always ask my what my biggest mess has been, and I’d still have to say when I started the stovetop on fire in the college dorm kitchen during my Freshman year. It wasn’t my fault—people just didn’t see the need for cleaning up tons of macaroni & cheese that had fallen under/on the burner. But thankfully I had a trusty dishtowel and fast reflexes!

As far as cooking and baking go, I usually have success with recipes because I only try ones that have high ratings, or that I’ve made before. Oh yes, there has been some attempted Bundt cakes that get stuck in the pan, or cookies that are supposed to be fluffy, but instead turn out paper thin. However, up until the other day, I couldn’t recall a recipe that went the direction of being a mess, but with a quick brainstorming session, turned into a success. Let me explain….

I had run out of red food coloring to make these cookies. So I decided to try and mix a few colors to get a red hue. However, it turned out an ugly purple/green somehow, and eventually black.

So what’s a girl to do with a big blob of black cookie dough and a blob of non-colored cookie dough that were destined to be Peppermint Pinwheel Cookies? With some trusty anise extract, I present to you Licorice Pinwheel Cookies!!

Licorice Pinwheel Cookies

Recipe created by me

Yield: Makes 4 dozen

Ingredients

1/2 cup butter, softened
1 cup sugar
1 large egg
1/2 teaspoon anise extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon black food coloring paste
Parchment paper

Preparation

1. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg and anise, beating until blended, scraping bowl as needed.
2. Combine flour, baking soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended.
3. Divide dough into 2 equal portions. Roll 1 portion of dough into a 12- x 8-inch rectangle on a piece of lightly floured plastic wrap.
4. Knead food coloring paste into remaining portion of dough while wearing rubber gloves. Roll tinted dough into a rectangle as directed in Step 3. Invert untinted dough onto tinted dough; peel off plastic wrap. Cut dough in half lengthwise, forming 2 (12- x 4-inch) rectangles. Roll up each rectangle, jelly-roll fashion, starting at 1 long side, using bottom piece of plastic wrap as a guide. Wrap in plastic wrap, and freeze 4 hours or up to 1 month.
5. Preheat oven to 350°. Cut ends off each dough log, and discard. Cut dough into 1/4-inch-thick pieces, and place on parchment paper-lined baking sheets.
6. Bake at 350° for 6 to 7 minutes or until puffed and set; cool cookies on baking sheets 5 minutes. Remove to wire racks, and cool completely (about 30 minutes).

And thought I’d share 2 houses in our town that we deemed “the best decorated”! I’ll get a picture of our house ASAP!

Do you decorate your yard for Christmas?

I am having a holiday giveaway for my readers—the box will be filled with all sorts of goodies. Send me a picture (apinchandadash@live.com) of your decorated yard, your Christmas tree, or whatever you do to be festive. Contest ends 12/20—so hurry. I’d love you to link back as well :-)

Gift Giving

2010-12-11T09:25:00.001-06:00

It was really interesting to hear what you all had to say on Christmas cards! Overall it was a great response—I appreciate you sharing your thoughts because I wasn’t sure if I was the only one with the Christmas letter bug still in me. Cheers to snail mail!

And it’s a new week..you all should know what that means—time for Christmas Countdown. And it’s week 11, which means not long till Christmas!

This week’s recipe is extra special because I donated these cookies to Tina’s Blogger Bake Sale. I raised $45—so no doubt, these would be a stunning & delicious addition to your holiday cookie platters!

Peppermint Pinwheel Cookies

From "Southern Living" magazine

Yield: Makes 4 dozen

Ingredients

1/2 cup butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon red food coloring paste
Parchment paper

Preparation

1. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg and vanilla, beating until blended, scraping bowl as needed.
2. Combine flour, baking soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended.
3. Divide dough into 2 equal portions. Roll 1 portion of dough into a 12- x 8-inch rectangle on a piece of lightly floured plastic wrap.
4. Knead food coloring paste into remaining portion of dough while wearing rubber gloves. Roll tinted dough into a rectangle as directed in Step 3. Invert untinted dough onto tinted dough; peel off plastic wrap. Cut dough in half lengthwise, forming 2 (12- x 4-inch) rectangles. Roll up each rectangle, jelly-roll fashion, starting at 1 long side, using bottom piece of plastic wrap as a guide. Wrap in plastic wrap, and freeze 4 hours or up to 1 month.
5. Preheat oven to 350°. Cut ends off each dough log, and discard. Cut dough into 1/4-inch-thick pieces, and place on parchment paper-lined baking sheets.
6. Bake at 350° for 6 to 7 minutes or until puffed and set; cool cookies on baking sheets 5 minutes. Remove to wire racks, and cool completely (about 30 minutes).

7. Place Peppermint Frosting in a heavy-duty zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe about 2 tsp. frosting onto half of cookies; top with remaining cookies, gently pressing to form a sandwich.
Peppermint Frosting

Yield: Makes 1 3/4 cups

Ingredients

1/4 cup butter, softened
1 (3-oz.) package cream cheese, softened
2 cups powdered sugar
1 tablespoon milk
1/8 teaspoon peppermint extract

Preparation

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and gradually add milk and peppermint extract, beating until smooth.

RECIPE NOTE: I gave these out in my annual “Gift of Goodies” bags to friends and they claimed they are the best cookies I’ve made so far—add these to your list!

**Check out the awesome giveaway here—hurry ends Sunday!**

Check back tomorrow for a bonus swirled cookie recipe!

Do you prefer making cookies from scratch or jazzing up a cookie mix instead?

For me, it really depends on if I only have an hour to bake, or if I have all afternoon! But I always think from-scratch cookies have a special touch to them!

Bah Humbug!

2010-12-09T08:37:00.001-06:00

Hello all! Just popping by to say “hi” and get some opinions!

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If you know me, hang around me, have seen my subscriptions—you know I’m obsessed with magazines. Not just cooking, but others as well. I suppose it comes as no surprise that I want to work for a magazine one day too? But that’s besides the point. Anyways, I was flipping through the December issue of Real Simple (great gift ideas in there!) and I came across an article talking about the fading fashion of writing good, old-fashioned Christmas cards, and that it’s a waste of time. I immediately thought of the author as being described in 2 words—“Bah Humbug!” But in the end, she concluded that writing a meaningful card is worthwhile, which I totally agree. Here’s a little piece of the article in the author’s words…

Q: In a world with constant Facebook updates, isn’t the ritual of sending holiday cards obsolete?
A: Not to sound Scroogey, but let’s be objective about the situation. Once you buy cards, sign them, address the envelopes, affix 44-cent stamps, and trudge to the post office with your stack, you will have spent $100 or more to mail the same photo of your children and dog that everyone saw months ago when you uploaded it to an online album called “Summer Vacation 2010.” Given the bad economy, this money might be better spent on presents, helping you stay within your gift-buying budget (imagine that). Or you could donate the sum to charity. Or you could go crazy and treat yourself to, say, a new pair of boots.

You can read the rest of the article here.

I was actually kind of surprised at the author’s response, being that she is in an older generation and they didn’t grow up with social media and the internet like my generation, and that being said, I still have completely opposite views on this subject. I am all about sending good old-fashioned snail mail. I love getting it, and I know other people do too! Plus some of my relatives don’t have Facebook or even the internet for that matter, so I will always find charm in writing a Christmas card/letter. And yes, I do leave room in my holiday budget for the measly $0.44 cent stamp, even if that means forgoing my usual peppermint latte.

VERDICT: I will never cut writing Christmas cards/letters out of my holiday agenda!

Where do you stand on this issue? Are you all for snail-mail or do you opt out and why?

Stay tuned for tomorrow’s Christmas Cookie Countdown—week 11!

Deck the Halls

2010-12-03T23:08:00.001-06:00

Good thing about today: It’s Friday.

Bad thing about today: I was greeted this morning with a –6 F temperature..if that doesn’t wake you up, I don’t know what will.

But besides ~~complaining~~ talking about the temperatures, I finished decorating my apartment for the holiday season!! So take a minute to enjoy my version of “Deck the Halls”!

Deck the halls with boughs of holly,