Better Late Than Never

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!

Mid-Week Mishmash

Lately, my days have been running into one another, and things are all over the place. Whoever said summers in the “real world” are relaxing, obviously has not worked a full-time job. Speaking of jobs though, here’s some of the meals we’ve been serving lately…

Loved the mango relish—so many compliments on it. The recipe simply contained equal amount of cubed cucumbers, cubed mangoes, and cubed pineapple—olive oil and lemon juice to taste. Glorious!

Meat loaf, summer squash salad, tossed green salads, and white rice.

Honey olive oil cakes with honey-drenched berries.

Chicken and rice soup, rye sourdough bread, crackers, and very veggie salads.

Spicy black bean soup (recipe here), sour cream cornbread with honey butter, and tossed salads with poppy seed dressing. You must make this dressing—it’s fabulous and it was very easy for me to make in large amounts. (recipe here)

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So needless to say, I’ve been keeping myself quite busy which means I've been eating out a bit more than I usually do just because it’s more convenient to grab-and-go. My current new favorite place is the Pita Pit.

I don’t know how many times I’ve driven past this gem in the three years I’ve been living here, but I am overly happy that I finally decided to stop! I scanned the menu, finally deciding that their “breakfast served all day” caught my attention. So I decided to order the Chicken Classic.

“Scrambled eggs, chicken breast, hash- browns, grilled green peppers, mushrooms & onions and your choice of cheese and sauces.”

I got it without cheese, salsa as the sauce---this was one of those meals that I am going to be craving all the time now. Too bad they are like $6 something a pop. I will have to start making my own!

I really like how the Pita Pit website allows you to “Build-Your-Own-Pita” and get nutritional info on it before you go. Try it out here!

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How is the weather in your neck of the woods? It has been one of the hottest Minnesota summers that I can remember. I am not complaining one bit, mostly because I’ve had the chance to try some great cool-me-down treats!

Great Value Double Strawberry Frozen Yogurt Parfait

At just 160 calories for the whole cup, it’s a great way to fit in a cold and creamy craving! It has a generous layer of strawberries on top, and I like to add some blueberries too!

So Delicious Vanilla Coconut Milk

Dairy Free / Lactose Free

Soy Free

Gluten Free

Rich in Medium Chain Fatty Acids

Excellent Source of Vitamin B12 (vegetarian friendly)

Formulated for Maximum Calcium Absorption

Cholesterol Free

No Trans Fats

Certified Vegan

I would still label myself as a soymilk girl. The coconut milk was definitely different than anything I’ve tried before, and I don’t think I could drink it straight on a daily basis. However, in smoothies it was a hit!

Northern Lite Vanilla Blended Coffee from Caribou Coffee

These are SO great, but I almost wish I wouldn’t have liked it due to the fact that they are five dollars. Yes, five dollars. That’s one expensive habit…so I am trying to formulate something similar in my own kitchen.

What’s your favorite keep-you-cool treat in the summer??

Fresh From the Garden

Now that summer is here, the produce is always abundant in my kitchen! Two of my favorites would have to be good ol’ versatile zucchini and rhubarb from our backyard!

What’s your favorite summer produce find?

So starting in the spring, I try to compile a list of recipes to use a variety of summer fruit and vegetable findings. Not surprisingly, today’s are both sweet recipes.  But first..

Health Benefits of Rhubarb:

• Studies have shown that rhubarb has anti-cancer properties and might help in cutting down the risk of cancer.
• Fresh rhubarb stalk is a very good source of dietary fiber and is beneficial for those suffering from indigestion
• Eating a cold piece of rhubarb stalk can help counterbalance stomach acid and thus, restore health.
• Regular consumption of fresh rhubarb has been seen to have a positive effect on lowering of blood pressure.
• Researches have suggested that rhubarb can prove to be beneficial for those suffering from high cholesterol.
• Rhubarb has been found to have anti-oxidant, anti-inflammatory and anti-allergy properties.

Health Benefits of Zucchini:

Zucchini helps to cure asthma as it contains Vitamin C, which is a powerful antioxidant, and has anti-inflammatory properties.

Zucchini helps to prevent diseases, like scurvy, bruising etc, caused by the deficiency of Vitamin C.

Eating zucchini also helps to support the arrangement of capillaries.

Regular intake of zucchini effectively lowers high homocysteine levels.

Zucchini also prevents the risk of having multiple sclerosis (MS).

Zucchinis have high water content (over 95%), so they make perfect food for people on diet.

Zucchini contains useful amounts of folate, potassium, and vitamin A, necessary for a human body.

Zucchini contains Vitamin C and lutein, both of which are good for eyes.

 

Rhubarb Banana Cream Delight

*You wouldn’t think banana and rhubarb would pair well together, but turns out they are a heavenly combo!*

Ingredients:

CRUST:

1 cup whole-wheat or honey graham cracker crumbs

2 to 3 tablespoons canola oil

2 tablespoons golden brown sugar

1/4 teaspoon ground cinnamon

FILLING:

• 1 (4 serving) package sugar-free vanilla cook-and-serve pudding mix
• 1 (4 serving) package sugar-free strawberry gelatin
• 1 3/4 c water
• 2 cups chopped fresh or frozen rhubarb
• 1 c sliced banana
• 1 (4 serving) package instant banana cream pudding mix
• 2/3 c nonfat dry milk powder
• 1/2 c Cool Whip Free

 

Directions:

FOR CRUST

• PREHEAT oven to 350° F.
• COMBINE graham cracker crumbs, oil, sugar,and cinnamon in medium bowl; stir well. Press onto bottom and side of ungreased 8 x 8 glass baking dish.
• BAKE for 8 to 10 minutes; cool.

FOR FILLING

In a medium saucepan, combine dry cook-and-serve pudding mix, dry gelatin, and 3/4 c water. Add rhubarb. Mix well to combine. Cook over medium heat until mixture thickens and rhubarb becomes soft, stirring constantly. Remove from heat. Stir in banana.

Place saucepan on wire rack and allow to cool for 10 minutes.Spoon rhubarb mixture over crust. Refrigerate for at least one hour.

In a medium bowl, combine dry instant pudding mix and dry milk powder. Add remaining 1 cup water. Mix well using a wire whisk. Blend in Cool Whip free. Spread pudding mixture evenly over rhubarb mixture. Refrigerate for at least 1 hour.

Cut into 8 servings.

Tropical Chocolate Zucchini Muffins

*The coconut extract and shredded coconut really takes these muffins to a tropical level, and who doesn’t like that?"*

Ingredients:

• 1 1/2 c zucchini, finely shredded
• 1/2 c granulated sugar
• 1/3 c light brown sugar, packed
• 1/3 c unsweetened applesauce
• 2 1/2 Tbsp vegetable oil
• 2 eggs
• 1/2 tsp vanilla
• 1/2 tsp coconut extract
• 1 c all-purpose flour
• 1/2 c whole wheat flour
• 1 tsp baking soda
• dash of salt
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp baking powder
• 1/4 c chopped pecans, or almonds
• 1/4 c mini chocolate chips
• 1/2 shredded coconut

Directions:

• Preheat oven to 350 F.
• In large bowl combine both flours, both sugars, baking soda, baking powder, salt, cinnamon and cloves.
• In separate medium bowl, mix together zucchini, applesauce, oil, eggs, vanilla, coconut extract, and shredded coconut.
• Add wet ingredients into large bowl with dry ingredients. Stir until just combined.
• Fold in nuts and chocolate chips.
• Fill 12 muffin liners evenly. Bake 25-30 minutes or until toothpick inserted comes out clean.

No Chocolate Bunnies Here

Is everyone well on their way to preparing for Easter? I started doing a few odds and ends with cooking today. The recap menu will hopefully be up tomorrow night or Monday morning! I kicked off the weekend by going to a town indoor rummage sale that they held in the middle school—we thought getting there at 8 am sharp would score us some deals, but the place was so packed you could barley walk let alone look at anything. It was still something different to do though, and we did stop at another smaller one and left with a stovetop smoker for just 2 bucks! (Anyone know any good recipes/methods for using one?)

Anyways, just wanted to drop by and send some virtual Easter goodies your way, but they aren’t chocolate bunnies..I think you’ll like these better! =)

Macaroon Kiss Cookies

Ingredients:

• 1/3 c. butter, softened
• 1 pkg. of cream cheese, softened (3 oz.)
• 3/4 c. sugar
• 1 egg yolk
• 2 tsp. almond extract
• 2 tsp. orange juice (or vanilla)
• 1 1/4 c. unsifted all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 5 c. (14 oz. pkg.) flaked coconut
• 54 Hershey's kisses, chocolate (9 oz. pkg.), unwrapped

Directions:

• Cream butter, cream cheese and sugar in large mixing bowl until light and fluffy. Add egg yolk, almond extract and orange juice; beat well.
• Combine flour, baking powder and salt; gradually add to cream mixture. Stir in 3 cups of the coconut. Cover tightly; chill 1 hour or until firm enough to handle.
• Shape dough into 1 inch balls; roll in remaining coconut. Place on ungreased cookie sheet. Bake 350 degrees for 10 to 12 minutes or until lightly browned.
• Remove from oven; immediately press unwrapped kiss on top of each cookie. Cool 1 minute.
• Carefully remove from cookie sheet; cool completely on wire rack. (About 4 1/2 dozen cookies.)

Have a great Easter!

Ending the Week Sweet

I lucked out with a 4 day weekend this week. I always have Thursdays off and then all of my classes got cancelled on Friday, but I’m not complaining. :-)

A lot of you have been asking what I have been up to lately, so I figured other than just sharing the recipes and meals I’ve been making/eating, I’d share a few pictures of what’s been consuming my time lately.

• A lot of studying—with mid-terms next week things get pretty busy as in reading, reading, reading, and memorizing.

• Packing for spring break—I’m taking a trip out to Boston starting next weekend for a few days to visit family. Any blogger’s in the area?—shoot me an email!

• Reviewing ALOT of great products I can’t wait to share!

• Enjoying the outdoors—I’ve been doing a lot of snowmobiling and four wheeling.

• Hanging out with my main squeeze and flying in his airplane. We flew up North to my hometown last weekend which was a lot of fun.

• And of course I couldn’t have a post without a new and sweet recipe right?! This cake is infused with a blend of aromatic spices, a fruit, AND a veggie! What a way to get five a day!!

Spiced Apple Carrot Cake

Serves 8

Ingredients:

1  cups  flour

1/2 + 1/4  cups Splenda (what I used) or  granulated sugar

1 1/8  teaspoons  baking soda

1/2 + 1/4 teaspoons  baking powder

1/2+ 1/4  teaspoons  cinnamon

1/8  teaspoon  ground cloves

1/8  teaspoon  ground nutmeg

1  teaspoons  unsweetened cocoa powder

  pinch of  freshly ground black pepper

1/8  teaspoon  salt

1/2  cup  unsweetened applesauce

1/2 c egg beaters

1/2 + 1/4  cups  packed coarsely grated carrots (about 3 medium)

1/2 + 1/4  cups  packed coarsely grated tart apples, such as Granny Smith (about 2 medium)

Frosting:

4 oz fat free cream cheese

1/4 c powdered sugar

1 tsp  coconut extract

2/3 c Cool Whip, thawed

Directions:

1. Preheat oven to 350°. Grease 8 inch square pan and set aside. In a large bowl, combine flour, splenda or sugar, baking soda, baking powder, spices, cocoa, pepper, and salt. Whisk to combine, then stir in applesauce and eggbeaters. Stir in carrots and apples.

2. Pour into pan and bake until cakes pull away from pan sides and a cake tester inserted in center comes out clean, 25 minutes. Transfer cakes to cooling rack and let cool 10 minutes. Turn out onto rack and let cool completely.

3. Beat cream cheese, cool whip,  and extract until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.

4. Once cake is cool, cut in half and cut each half in half horizontally. Spread some frosting over it, then top with second layer. Generously frost top and sides of cake with remaining frosting. Cut into 8 double-layer slices.

 

Anything new and exciting you’ve been up to?

Spring Semester and Swapping Sweets

I think it’s finally safe to say that things around my place have returned to a normal pace. For awhile there I just felt that I didn’t even have time to sit, yet alone blog and read blogs!

This semester I decided to take a few less credits than the previous just because my cooking classes start soo(more info on that soon) and because I want to squeeze a few more things in besides school, eating, and sleeping. I am taking some interesting classes this semester:

• Computer Business Applications- Learning how to use different computer applications and applying them to situations we would use in the business/corporate world.
• Marketing- This one is shadowing my major—it’s already really interesting. Learning all about the concepts, pitfalls, and strategies of marketing everything from toilet paper to food.
• Spanish- I have already taken four years of Spanish during high school, but just my luck, a foreign language is required for my major—plomazo!
• Astronomy- This is my only online class this semester. I basically took it to fill my last science liberal education category, although I have always been fascinated by space and such!

What was your favorite class you took/are taking in college?

So before the holidays were over, I signed up for a cookie swap over at Steph Chows. I was drawn to it because number one it involved cookies, and number two, they didn’t need to be made and sent out till after the holidays which is nice because things tend to get overly hectic then.

I have millions of cookie recipes that I love, but I have millions of bags of butterscotch chips that I bought on sale awhile ago that are calling my name. That left me with the only obvious cookie choice—Oatmeal Scotchies!

Oatmeal Scotchies

Ingredients:

3/4 cup (1-1/2 sticks) butter or margarine, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 eggs

1 teaspoon vanilla extract

1-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups quick-cooking or regular rolled oats, uncooked

1-3/4 cups (11-oz. pkg.)  Butterscotch Chips

Directions:

• Heat oven to 375°F.
• Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.
• Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Verdict: I think these turned out fabulous for a flat cookie! They were chewy, plenty of butterscotch flavor, and a perfectly crisp outside.

What’s your favorite way to incorporate butterscotch into baked goods?

I shipped my cookies out to Val (she doesn’t have a blog unfortunately) all the way to New York. I highly suggest using a sturdy box and bubble wrap after sealing them in zip-loc baggies.

One of the things I love about swaps is the anticipation of what your going to get! Val spoiled me with not one, but two goodies! Cherry Wink cookies and Coconut Almond Bars—both were wonderful. Cherries are one of my favorite flavors and who can resist a chewy almond bar?

Hope your having a great Monday even if you didn’t have the day off!

Want to win a Vita-Mix blender? Of course you do..who wouldn’t?! Click here now for a chance.

It’s an Elf, It’s a Reindeer…It’s a Pie!

Glad you all liked yesterday’s gift ideas—all that is on my Santa list this year is a net book (for traveling/blogging purposes) and a new set of nice nonstick pans! What’s on your list this year?

With talk of all things gifts the other day, what do you do with all your leftover gift wrap? Here’s some fun ideas to get more use out of it rather than tossing it into the trash.

• Save gift wrap with holiday things, then cut them in strips to make homemade napkin rings for next holiday season.
• Send it through your paper shredder if you have one, and use it as packaging material all year long.
• Make holiday bookmarks to send in Christmas cards next year.
• Cut wrap into triangles, stick to some seam binding, and hang them at your New Year’s bash!

It seems as if cookies steal the sweets show during the holidays, so today I decided to give my newest pies spotlight. Both are made with my favorite Fiber One Pie Crust, but you can use a store bought as well.

Peanut Butter Cup Pie

(Incorporated ideas from Linda)

Serves:8

Ingredients:

• 1 batch Fiber One crust, or 1 store-bought
• 1 pkg (8 oz) fat-free block cream cheese
• 1/2 C PB2 peanut butter, prepared as instructed—if you do not have this, you can use 1/2 C standard PB, but nutritionals will be much higher.
• 1 pkg (3.4) cheesecake pudding mix
• 1 c milk, I used Almond Breeze
• 2 C thawed Cool Whip topping
• 1/2 Baker’s Semi-sweet chocolate bar (.5oz)
• 3 Tbsp  unsweetened cocoa powder
• 3 Tbsp Splenda, or your preferred sugar

Directions:

• Follow pie crust instructions here, and once it is done, let cool.

• Beat cream cheese and 1/2 cup prepared PB2 in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup cool whip; spoon into crust.

• Microwave remaining cool whip, chocolate bar, splenda, and cocoa powder in microwaveable bowl on high 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

• Spread chocolate mixture over pudding layer in crust. Refrigerate at least 4 hours before serving.

  Christmas Coconut Cream Pie

Serves: 8

Ingredients:

• One batch Fiber One Crust, or one store-bought crust
• 1 egg yolk
• 3 egg whites

• 1/4  cup sugar, I used Splenda

• 1/4  cup cornstarch

• 1-1/2  cups fat-free milk, I used Almond Breeze

• 1 12-ounce can evaporated fat-free milk

• 3 tablespoons flaked coconut

• 1  teaspoon coconut extract

• 1/2 teaspoon vanilla

• 1/4 teaspoon cream of tartar

• 1/3 cup sugar, again I used Splenda

• 2 tablespoons flaked coconut

• Red or green food coloring, if desired

Directions:

• Separate egg yolks from whites; place egg yolk in a medium bowl and egg whites in another medium bowl. Let egg whites stand at room temperature for 30 minutes for meringue. Meanwhile, prepare crust.
• For filling, in a heavy, medium saucepan, stir together the 1/4 cup sugar and the cornstarch. Gradually stir in milk and evaporated milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Beat egg yolk with a fork. Gradually stir about 1 cup of the hot mixture into the egg yolk. Return all of the egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat to medium-low. Cook and stir for 2 minutes more. Remove from heat. Stir in the 3 tablespoons coconut and the coconut extract. Keep warm while preparing the meringue.
• For meringue, add vanilla and cream of tartar to egg whites in bowl. Beat with an electric mixer on medium speed about 30 seconds or until soft peaks form (tips curl). Gradually add the 1/3 cup sugar, 1 tablespoon at a time, beating on high speed about 2 minutes more or until mixture forms stiff glossy peaks (tips stand straight).
• Pour hot filling into crust. Immediately spread meringue over filling, carefully sealing to edge of crust to prevent shrinkage. If you want to color your coconut, add a few drops of food coloring and stir with a fork. Sprinkle with the 2 tablespoons coconut. Bake in the 350 degrees F oven for 15 minutes. Cool on wire rack for 1 hour. Chill for at least 3 hours or up to 6 hours before serving.

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In today’s contest news, head here to enter this fabulous and fancy contest—just please make sure to mention me as the one who referred you—thanks!

A Tropical Way to Take the Cake

Oh how I wish I lived somewhere even semi-warm from October through April. Countless days spent indoors can get old to put it nicely. I know a lot of bloggers out there can’t relate because well..they are smarter luckier and choose to live in the southern or western sunshine. All I can do is look forward to our yearly vacation to somewhere warm over winter break.

Last year I visited L.A.:

The year before was Florida:

(My grandma and I)

Clearwater Beach

And in 2007 was Florida once again:

Orlando

2006 was back to Clearwater Beach:

And 2005 was Clearwater once again..can you tell I love it there?!

So to say the least, all I do in these dreary months to hold me over till December is look back at all the fun times I have had.

Where’s your favorite vacation destination?

But of course I would not leave you with a post filled with pictures of past vacations with no mention of food. You almost thought I was going to right? No chance! Of course fall time is meant for baking with pumpkin, squash and other savory food. But for the sake of my tropical dreams, I cannot give up sweet treats with fruity tastes because it temporarily brings me to a tropical state of euphoria. Bear with me okay? =) This recipe has a little fall with cinnamon and a lot of tropical with coconut and banana!

Banana Spice Cake with Coconut Frosting

Serves 16

Ingredients:

Cake:

• 2 c all-purpose flour
• 3/4 c granulated sugar (I used Splenda)
• 2 tsp cinnamon
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 c low fat buttermilk (I used a little less than 3/4 c Almond Breeze milk with 1 Tbsp lemon juice—let sit for about 15 minutes)
• 2 ripe bananas, mashed, about 1 cup
• 2 large eggs
• 1 egg white
• 1/3 unsweetened applesauce
• 1 tsp vanilla extract

Frosting:

• 1 (8 oz) package of light cream cheese, at room temp
• 1/2 cup confectioner’s sugar
• 3 Tbsp milk (coconut milk is recommended, but I subbed vanilla Eighth Continent soymilk)
• 1 tsp coconut extract (This is a crucial ingredient—no substitutes!)
• 1/2 tsp vanilla extract
• 1/4 c sweetened flaked coconut, toasted

Directions:

1. Preheat oven to 350 F. Spray a 9 x 13 inch pan with nonstick spray.
2. To make the cake, whisk together flour, granulated sugar, cinnamon, baking powder, baking soda, and salt in a medium bowl. Whisk together the remaining cake ingredients in a separate medium bowl. Gradually add the banana mixture to the flour mixture, stirring until just blended.
3. Pour the batter into the pan. Bake for 30-35 min or until toothpick inserted in the center comes out clean. Let cool on a rack for 10 minutes, then remove cake from pan and let cool completely on rack.
4. Meanwhile, to make the frosting, with an electric mixer on high speed, beat all the frosting ingredients except the flaked coconut until smooth, about 1 minute. With a narrow metal spatula, spread frosting over the top of cake. Add the toasted coconut evenly over the top.

This cake would even be delicious without the frosting..but who doesn’t like frosting? :-) 

 

**Speaking of tropical, enter a  HUGE giveaway here!**