Giving Thanks

So I haven't posted in a while, sorry.

But I wanted to say that I am thankful I decided to start putting recipes on this blog. As I was looking through my binder of recipes I've collected I started to panic as I realized I couldn't find the recipe for delicious (soufflé like) yams that I made last year. Luckily, I thought to post about them on here, so we will be able to carry on the tradition.

I might also try adding brussel sprouts this year (my husband HATES brussel sprouts... maybe this new recipe will change his mind).

Happy Thanksgiving!

birthday cupcake

So here's another cake I did recently. I couldn't find a jumbo cupcake pan so I improvised and baked this giant cupcake in a Pyrex 2 cup glass measuring cup filled about to the 3/4 cup mark. I was very happy with the shape it gave me.

The frosting was delicious! I used the recipe on the back of the Hersey's Cocoa canister. None of that decorative "buttercream" stuff made with crisco. This is real butter, baby. Yum!

buzz birthday cake

I was really struggling to figure out how to make a Buzz cake for my son's birthday. I was looking at all kinds of pictures online. I stumbled across one with a picture of Buzz on it and read in the comments that it was "BCT... Buttercream Transfer". I googled it and found this helpful video (which I watched in fast forward). And thought, I can do that. It was fun to try a new technique. I might do a few things different next time, but I really like this for doing a character (I wanted it to actually look like Buzz, and I new that wouldn't happen freehand).

After mixing up all the colors I would need and putting them in bags. I taped the picture I printed from the internet (kids coloring pages) to the table, then taped wax paper over that.

Then I traced all the black lines in black (which I bought from the store- don't try to make your own, it's not worth it). I simplified some of the designs as needed, and started to fill in the colors.

Here he is with all the colors- including white teeth and eyes. He's starting to look a little sloppy cause some of the frosting is overlapping, but you'll see it from the other side so it's okay.
Added the white to the rest.

Then started covering the whole thing in blue (color I planned to frost the cake).

All covered.

Then I smoothed it out, just 'casue that's what the video said to do.

Then I untaped everything, held a book up next to the table carefully slid on the book and put it in the freezer over night (video said 45 min).

After I frosted the cake. I peeled back the wax paper and flipped him over onto the cake. Ta da! The edges weren't quite flush with the rest of the frosting, but still, I was quite pleased with the result.

Mint Brownies... update

I thought I'd share this link to the recipe for BYU Brownies. I can't wait to make these and be taken back to my days at the Y. Mmm

Update: Made 'em...

They were delicious. The brownie part was a little more cake-y than I prefer but they were still great. The directions (measurements, especially) were kind of a pain. This version hasn't made it into my recipe book yet. I'm still looking around for my favorite, so if you have a great mint brownie recipe let me know.

Chocolate Truffle Pie

I usually make a cake for my dad's birthday every year, but this year I decided to make chocolate cream pie. I saw the recipe on the back of the Hersey's Special Dark Chocolate chip bag. It called for mini marshmallows and frozen pie crust, both of which I had on hand and needed to use.

The pie was really rich. I probably should have cut the pieces smaller.

1 frozen 9 in pie crust

2 c mini marshmallows

1/2 c milk

2 c chocolate chips (12 oz bag)

1 c whipping cream (+ 2 Tbsp sugar to sweeten)

extra whipped cream to garnish

chocolate curls (optional)

Bake pie crust according to directions.

In large glass bowl microwave marshmallows and milk at 50% power for 30 seconds. Stir and repeat until smooth. Add chocolate chips and stir until all chocolate is melted. Microwave (50% power) for 15 seconds at a time, if needed. Pour one cup chocolate mixture into pie crust, chill.

Whip cream until stiff. When remaining chocolate has cooled to room temperature, carefully fold in whipped cream. Spread over chocolate in pie crust. Refrigerate 4-6 hours (if you can wait that long ;) Top with whipped cream and chocolate curls.

St. Patrick's Day

Tomorrow I'm planning on making our traditional Corned Beef and Cabbage (unless the store is out, because I still haven't gone and bought it! woops). Here's the link to last years post with the recipe incase you were planning on making it.

I'm not sure what to do for St. Patrick's day breakfast this year, maybe green smoothies. I will be attempting to make homemade brownies again- wish me luck.

Are there any fun traditions you have for St. Patrick's Day?

(Here's a picture of the first time I made Corned Beef and Cabbage- with Kool-aid. 8 years ago!)

One year

Wow! I just realized that it has been a year since I started keeping this blog! Pretty exciting. I haven't been very consistent, sorry. But I hope you have enjoyed some of the stuff I've shared. Thanks for all the comments you've left.

Creme Brulee

Finally! I made it. Last time I ate Creme Brulee I don't remember liking it that much, but Kurt loves it so I decided to make it for him. It's fun to try something new (and I really wanted to use a blowtorch, but didn't end up finding one). Plus, it just seems so fancy, right?

Anyway, I love it! Definitely need to buy some ramekins so I can make this again (thanks Chelsea for always having everything I don't and letting me use it).

I used the Barefoot Contessa Creme Brulee Recipe (surprise, surprise, huh). Just left out the liqueur despite the reviews saying that would be unthinkable. There's even a video showing you how to make it. It really is pretty simple. I love it!

1 extra large egg

4 extra large egg yolks

1/2 c sugar (plus some for sprinkling on top)

3 c heavy cream

1 tsp pure vanilla extract

Mix sugar, egg and yolks with an electric mixer on slow speed until just combined. Scald milk (needs to be hot, but not boiling). With the mixer on low speed, slowly add the cream to eggs. Add vanilla and pour into ramekins.

Place ramekins in baking dish and pour boiling water around them,

Bake for 40 minutes at 300, or until the middle is set. Remove and cool to room temp then refrigerate until firm.

Sprinkle tops with sugar and place under gas broiler (since I didn't have a kitchen blowtorch) until sugar caramelizes. Allow to sit at room temp until sugar hardens (then I also had to put them back into the fridge to cool because the broiler caused the whole thing to warm up).

Orange Glazed Salmon & Parmesan-Roasted Broccoli

Saw this recipe on This Week For Dinner (great blog) and since my daughter loves salmon I decided to make it. It was so yummy! Just used sockeye salmon that was on sale and subbed apple juice for the wine. I liked the flavor the cilantro added.

I didn’t have sesame seeds so I made the Barefoot Contessa’s Parmesan-Roasted Broccoli instead (it was good, but next time I want to try the sesame seed broccoli it looks quicker).

Oh! Also, I don’t know if I didn’t reduce my sauce long enough, but it was really runny afterwards so I put it (w/o fish) in a pan with little corn starch to thicken it.

1/2- 1 lb salmon (I left the skin on for cooking and then just removed it afterwards, cause it's easier after it's cooked)

1/2 c orange juice (I had lots of oranges so I squeezed it fresh)

1/2 c apple juice

1/4 c soy sauce

3/4 tsp ginger powder

1 tsp sugar

2 Tbsp rice vinegar

Orange slices

1 Tbsp chopped cilantro

1 tsp orange zest

Salt & Pepper

Combine juice, soy sauce, vinegar, sugar and ginger powder in sauce pan. Simmer until thickened.

Place salmon in baking dish sprayed it with PAM. Sprinkle with salt and pepper and place orange slices on top. Poor sauce over fish and bake at 375 for 12-15 min.

Garnish with cilantro and orange zest.

Recap

So I didn't end up doing as much for Valentine's Day as I planned.For breakfast the kids were "SO HUNGRY!" so there was no way they were waiting for waffles (or doughnuts, I also had thought of making doughnuts with Valentine's sprinkles left over from the cookies). My son begged for a yogurt I just did pink (strawberry) yogurt, heart shaped toast with strawberry jam and red grape juice. I had plain greek yogurt with fresh raspberries. Mmmm

Lunch had to be quick because the kids were "STARVING!" by the time I got around to it. So we made grilled cheese (loving my heart cookie cutter) and tomato soup again this year.

Dinner ended up being meatball subs w/ red marinara sauce (made the meatballs the night before so that was nice). And some friends brought us some yummy heart sugar cookies earlier that day so that's what we had for desert instead of cheese cake, or creme brulee- but I still plan on making both soon. I'll post when I do.

So not quite the menu I'd planned, but it was still pretty fun.

Valentine's Cooking

I'm getting excited to use these next week! Not sure exactly what I'll make with them. Make cake, maybe cheesecake. I'm sure it will be yummy though.I use my heart shaped waffle maker all year long, but it just seems more festive on Valentine's Day. Will probably splurge for some red raspberry syrup and whip cream to make it even more "Valentinie."

Kitchen Sink Quesadillas

Last night we made these Kitchen Sink Quesadillas that I read about here at This Week For Dinner. She got the recipe from Real Simple Magazine. And they are, real simple. ;) And what's more important everyone in my family ate them! (When they eat stuff I never know if it's just because we missed our snack that day so they were just starving.) I think this will become a regular at our house.

1 15.5-ounce can black beans, drained


1 11-ounce can corn kernels, drained
 (I used 1 cup frozen corn heated 2 min in the microwave)

3/4 cup salsa, drained


8 large flour tortillas


1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack
(I used both and almost twice as much)

1 small red onion, thinly sliced


1/3 cup fresh cilantro leaves


1/2 teaspoon kosher salt


1/4 teaspoon black pepper


Juice of 1 to 2 limes
 (I didn't have any and almost went to the store just for it because I LOVE lime, but I was trying to make a quick dinner, I need to keep some frozen for last minute stuff like this)

2 tablespoons extra-virgin olive oil


1 head romaine lettuce, sliced 1 inch thick

Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa.

Place 4 tortillas on a parchment- or foil-lined baking sheet (I could only fit 3 and I put them right on the cookie sheet hehe). Sprinkle with half the cheese. Using a slotted spoon, transfer the black bean mixture on top of the cheese. Sprinkle with the remaining cheese and sandwich with the remaining tortillas. Bake until the cheese has melted, 5 to 7 minutes.

Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss. Transfer the quesadillas to a cutting board. Cut each into 6 wedges. Serve with the salad.

Spanish Tortilla

When I was living in Spain my host mom taught me how to make Spanish Tortilla. I don't really have measurements. So I decided to do a step by step picture post this time. Pretty much it's equal onions and potatoes (maybe 4 potatoes, 2 onions) sliced.

My host mom used a LOT of olive oil to make this, like boiling the veggies in it.

I just cover the bottom of the pan (7 in.) and when the oil is hot, add half of the onions and potatoes. Cook over medium high heat.

I always forget the salt and pepper. And even when I do, I never put enough salt in. (I should measure it next time.)

Cook potatoes, stirring occasionally, until tender and potatoes kind of break when you push on them (12 min.? depends on how thick you slice them.) Remove from pan and cook the rest of the onions and potatoes (add more oil if needed).

While they're cooking, crack 7 or 8 eggs in a bowl and add a few tablespoons of milk (like if you were making scrambled eggs).

Beat eggs.

Pour half of the eggs in the pan over the potatoes/onions. Use a fork (or wooden spoon- gotta be care with my new nonstick pans). and kind of jiggle (?) the potatoes around to get the eggs between everything. Do not stir/mix. Let cook on low for 10 or so minutes. Until only a little runny on top.

Cover with a plate and flip over. (I hold the frying pan in my right hand and plate in my left.

Then slide it back into the pan to let the (what used to be the) top cook.

Cook for a few more minutes. You can flip again if needed.

Flip it out onto another plate and you're done.

Here's what it looks inside:

My host mother would always serve it with a baguette and salad consisting of lettuce, tomatoes, vinegar, salt, pepper, and, oh! that's right, olive oil.

dinner rolls

I made these rolls using this recipe on my sister-in-law Natalie's food blog. They turned out pretty good. I think I'm getting more comfortable with breads.

1/3 cup sugar
1 1/2 cup very warm water
1 egg
1 package yeast
4-5 cups plain, all purpose flour
2-3 Tbsp shortening
2 tsp salt

-Mix 3 cups flour, sugar, and salt in large bowl. Cut shortening into flour mixture with fork until it forms small clumps. Dissolve yeast in 1 cup warm water. Add to flour. Beat egg and remaining 1/2 cup warm water. Add to flour mixture. Mix thoroughly. Keep adding more flour until dough is no longer sticky. Once dough is no longer sticky, put on floured surface, and knead until your arms are tired.
-Form into ball, place in bowl, and cover with an overturned plate and towel...the yeast likes warmth. Dough should double in size, about 2-3 hours.
-Punch down and let rise again,or make into 2 inch rolls and put in a sprayed pan to rise for 1 more hour. Bake in center of oven, 375-400' for 15-20 minutes of until top is golden brown.

Turkey Meatloaf

Since being married I have never made meatloaf. Kurt says he doesn't like it. I remembered it being good so when ground turkey went on sale I jumped at the chance to make the Barefoot Contessa's Turkey Meatloaf.

To be honest, I'll admit, it doesn't look that appealing in loaf form:
But it made a pretty yummy dinner. Kurt ate it and didn't complain. I really liked the left overs as a sandwich.

pumpkin french toast

The other day I had some pumpkin pancakes and thought, why not do this with french toast! Kurt's mom always adds a banana to her french toast (mixes it in the blender), so I figured it would be just as easy to add some canned pumpkin. It was, and even tastier!

8 slices of bread (I used whole wheat)

1 cup milk

4 eggs, beaten

1/2 cup canned pumpkin

1/2 teaspoon vanilla

1/4-1/2 teaspoon cinnamon and dash of nutmeg and cloves (or you could just use pumpkin pie spice)

Mix together and pour in a pie dish. Dip each slice and fry in butter. Top with maple syrup or whipped cream.

tortilla strips

I made my Chicken Tortilla Lime Soup the other night and found I was out of corn chips. I did have some corn tortillas in the freezer though so I decided to try making my own tortilla strips. They turned out great!

Cut tortillas into 1/2 inch strips and place a handful at a time in about a quart of hot oil.

You may need to stir them around/ flip them over. Also, take them out before they're as brown as you want them because they seem to get darker after you take them out.

Let drain on paper towels and sprinkle with salt.

In the future I'll still probably just use corn chips since it's easier... and healthier. But it was fun.

Homemade Applesauce

The first time I made applesauce I was in college. A friend taught me how to make it in the crock-pot. It was nothing like applesauce from the store. It was lumpy and we at it warm- it was heavenly! It was like apple pie without the crust (and I never really cared for crust).

This Barefoot Contessa Applesauce recipe is full of spices, very much like apple pie filling. Kurt loved it, but I thought it was a bit strong... so I added a scoop of vanilla ice cream. Yum! Next time I think I'll half the citrus called for... but probably still add the ice cream.

(Don't mind that it's in a measuring cup.)

2 navel oranges, zested and juiced

1 lemon, zested and juiced

6-8 granny smith apples, peeled and quartered

6-8 macintosh (or other sweet red apples), peeled and quartered

1/2 cup light brown sugar, packed (you could probably reduce this if you cut some of the citrus)

4 T unsalted butter (I think I left this out)

2 tsp cinnamon

1/2 tsp allspice

1/2-1 cup water*

In a large pot toss apples in juice and zest. Add the brown sugar, cinnamon and allspice. Add some water and cover. Cook on medium heat, stirring occasionally, until apples are soft. Remove from heat and mash with a potato masher.

*The actual recipe doesn't call for water since you bake the apples in a Dutch oven, but I don't have one so I just cooked it on the stove and I added some water so it wouldn't burn. You could probably cook it in a crockpot w/o the water.

Another note, the actual recipe says to add the peel while cooking to add color and then remove after. I would say skip it. It was impossible to remove all of it and left you picking peel out while eating it.

TJ's Rice Drink

I haven't been drinking milk for almost 5 months now (I can't believe it's been that long!). The thing I missed most about not drinking milk was eating cereal. So I tried soy milk. Then almond milk which was okay for a while. But I finally tried rice milk and decided it went the best with cereal. It's thin and light and doesn't have a strong flavor- so you just taste the cereal. It reminded me of skim milk. Anyway, it's good and it's pretty cheap at Trader Joe's.

Bread

I've always been afraid of making bread because I don't always have success with the yeast. But I inherited a Costco size bag of yeast from a friend when she moved and decided the only way to figure it out was to practice.

I found this recipe for Amish White Bread at Allrecipes.com. It turned out pretty yummy (it makes two loaves, but I ate the other by the time this picture was taken).

Amish White Bread

• 2 cups warm water (someone told me it should feel luke warm- I always 'proof' the yeast before adding it- just to make sure I don't kill it)
• 1/3 cup white sugar (I reduced this from the original recipe and really it could even be less)
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

To proof yeast, put yeast and sugar in warm water and let sit until yeast looks foamy.

Put yeast mixture, salt and oil into a large bowl. Mix in one cup of flour at a time. Knead dough on a lightly floured surface (or I just mixed it in my Kitchen Aid) until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in size, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Cover and allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 for 30 minutes.

yummy yams

Here is a picture of my homemade, from scratch candied yams. Mmm...

I never liked yams growing up. I never ate them at Thanksgiving, but I always thought they should be on the table. Like a decoration. Then a few years ago I went to a mini-enrichment where they talked about cooking thanksgiving dishes and had samples to try. That was the first time I ate and loved yams. This year I finally got the chance to make them myself.

My husband's reaction after tasting them, "You've reinvented yams! This has to be part of our Thanksgiving tradition from now on."

It really is that good. Imagine pecan pie on top of pumpkin pie and you can kind of get an idea. (Probably not as healthy as eating a baked yam, but you just make it once a year.)

YUMMY YAMS

1 can of yams, drained (or I used 2 fresh yams, cut and boiled)

1/3 cup sugar

2 eggs

1/4 tsp salt

1 tsp vanilla

1/4 c butter, melted

1/2 cup milk (I used a 1/4 c of condensed milk I had left over from the pumpkin pie)

Mix together with an electric beater and spread in a 8x8 pan.

Topping:

1/3 cup brown sugar

3 Tbsp flour

1/3 cup butter

1 cup chopped pecans

Cut butter into flour and sugar. Mix in nuts and sprinkle on top. Bake at 350 for 35 minutes.

Next year I want to try and make another recipe I discovered at that mini-enrichment, Summery Succotash. Anyone ever tried it?

Borscht

This is my Grandmother's recipe. She didn't give it to me because she doesn't have it written down. Last time I visited her I had to watch her make it and try to take notes (so that's why it's a little strangely worded). I've tried making it myself but it didn't taste quite as good as when Grandma makes it (isn't that how it always goes). This is one of my favorite dishes. I distinctly remember asking my mom to make me this for my birthday one year (I think that's like the third time I've said that about a dish).

Grandma B’s Ukrainian Borscht
½ onion
1.25 lb beef (chuck stake) w/ bone in - cut off fat before cooking
salt

1 beet (for color)
2 potatoes
1 carrot
1 lb cabbage - cut into 4 wedges then slice
32 oz tomato juice
1 T Parsley
1 small onion
1 clove garlic
paprika

veg. oil

Boil meet with the 1/2 onion in salted water (6-8c) until cooked and tender.
While meat is cooking peel and chop veggies.
Remove beef from pot- discard onion. Pour beef stock in another pot and add veggies. Cook until tender/soft. While cooking, clean (from bone) and cut up meat, then add to pot.
Add cabbage and cook for 5 min. then add tomato juice.

Fry a small onion and garlic in veg. oil with paprika, then add it as well.
Boil a couple more minutes. Garnish with sour cream and pressed garlic if you like.

Tastes even better the next day.