cereal box robots

It rained for 90% of our spring break, which was basically my personal punishment. I had all these great plans to discover new parks and donut shops, but the storms were so bad that we could hardly leave the house.

So my brain had to go into overdrive and create daily crafts to keep the girls (and neighbors) entertained. Somehow I managed to divert several fights and perhaps possible deaths with glue sticks and glitter.

One morning I couldn't stand the girls whining any longer and was staring into my pantry, searching for a midmorning snack (preferably chocolate) when I realized I had several empty cereal boxes waiting to be taken to the recycle bin when an idea occurred to me that the kids could transform the boxes into robots. I cut out lots of shapes and threw googly eyes, glitter, glue, pipe cleaners and markers on the table and let the kids go crazy. It was really fun.

My favorite chocolate cupcake/cake recipe

Remember my 12 days of Christmas baking? Yeah, sorry I let you down. It got crazy around here with Christmas parties and concerts, and I just couldn't keep up. I actually baked 12 things, but I haven't had the chance to post the recipes yet. So I am going to continue posting my favorite recipes over the next few weeks as I find time. 

I don't like cake. I don't. I'll eat a slice here or there, but I'd much prefer a bowl of ice cream or a slice of pie any time. BUT, I love this chocolate cake/cupcake recipe. I have probably tried 10 chocolate cake recipes, but this is the ONE. My mother-in-law actually suggested this recipe several years back, but I semi-ignored the suggestion because I just couldn't believe that the recipe on the back of the Hershey's cocoa container could beat the one I had been using, but I was wrong. I'm not sure why this recipe is so much better than the others I've tried, but I tend to think it's because of the boiling water. (I even found a new white cake recipe using hot water because this one changed my whole perspective on cake.) I started making this cake 2 years ago for Tim's birthday, and it is now the most requested cake/cupcake recipe in the house.

The perfect chocolate cupcake/cake (and my vanilla frosting)
2 c. sugar
1 3/4 c. flour
3/4 c. cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla
1 c. boiling water

Heat oven to 350. Grease 2 9-inch round pans or put paper cups in 2 muffin tins. Combine dry ingredients in a large bowl. Add eggs, milk, oil, and vanilla. Beat until just mixed. Stir in boiling water (batter will be thin) and pour into pans/muffin tins. Bake 30-35 minutes if making a cake. Bake 22-25 minutes if making cupcakes (makes about 30 cupcakes if filled 2/3 full).

My vanilla frosting (I don't actually measure my frosting ingredients anymore, but I did for this recipe just for you)
1 c. softened butter (2 sticks)
3-4 c. powdered sugar (Buy the better powdered sugar. It's only a 20 cents more than the generic, but it makes a difference)
2 tsp. vanilla
3 Tbsp. heavy cream
a pinch of kosher salt (essential ;))

Combine all ingredients.

If you're making a cake and want chocolate frosting, I use the following recipe:
1/2 c. butter
2/3 c. cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp. vanilla

Combine all ingredients.

And Tim prefers this cream filling for the layers of his favorite chocolate cake. I usually make a four layer cake and add this to every layer. Again, I give all credit to his mother, who is an amazing baker.
Cream Filling for a chocolate cake
1 envelope (1 Tbsp) unflavored gelatin
1/4 c. cold water
2 c. heavy whipping cream
3/4 c. powdered sugar
1 tsp. vanilla

In a very small bowl, dissolve gelatin in cold water. Let stand until gelatin thickens. Place gelatin (still in small bowl) in a larger bowl of very hot water; this will make the gelatin clear and thin. (Both his mom and I use a small measuring cup with a handle to dissolve in cold water because the handle makes it easier to maneuver). While the gelatin is sitting in hot water, start whipping the cream with the powdered sugar and vanilla in a separate bowl. When the cream starts to thicken, start to drizzle the thinned gelatin in to the cream and whip until thick. It is important not to put all the gelatin in at once because it will cup into jello. Just drizzle it slowly as you whip the cream. Lather it heavily on the layers of the cake.

Twelve days of Christmas baking: day five (Peach cobbler)

I know people are partial to cobblers or crumbles, but if I had to choose between a cobbler or a crumble, I can almost guarantee I'd choose cobbler every time. I've had my fair share of cobblers at church functions, but nothing ever really stuck out to me until I tried this very simple recipe from the Pioneer Woman. I almost always alter recipes a little, but there are so few ingredients in this recipe that it would be impossible to change it.

Peach/Blackberry Cobbler
1 stick of butter
1 1/4 c. sugar
1 c. self-rising flour
1 c. milk
2 c. peaches/blackberries (fresh or frozen)

Melt butter in microwavable dish. Mix in 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Pour in melted butter and mix well. Butter a baking dish.

Pour the batter into the buttered dish. Sprinkle peaches over the top of the batter, distributing evenly. Sprinkle 1/4 c. sugar over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden. Add an extra teaspoon of sugar over the cobbler 10 minutes before it's done.

Recipe from Pioneer Woman

Twelve days of Christmas baking: day four (Coconut cream pie)

If you make anything that I post during these 12 days, make this pie. Oh my goodness...I'm still dreaming about this pie. Tim loves coconut cream pie, and although I love coconut, I have never been a huge fan of this pie because of the texture. Determined to alter the texture, I decided to put the coconut in the food processor before adding it to the custard. I hoped the coconut would turn into a fine powder. It didn't quite do that, but it did make the coconut flakes smaller and more edible for me.

I took this pie to a party, and it was gone in seconds. I'm telling you to make this because you'll love me and your guests will love you. I promise.

Dreamy Coconut Cream Pie
1 cooked pie crust

Toasted Coconut Topping
1/2 cup flaked, sweetened coconut

Spread coconut evenly on a cookie sheet and bake at 350 degrees for 8-10 minutes. It should just be golden brown.

Coconut Custard
1 1/2 c. coconut milk
1 1/2 c. half and half
5 egg
3/4 c. sugar
4 Tbsp. cornstarch
1 Tbsp. butter
1/4 tsp. salt
1 1/2 c. flaked, sweetened coconut (put in food processor first...steps below)
1 1/2 tsp. vanilla

Mix coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.

Put coconut in the food processor and pulse for several minutes until coconut is no longer stringy.

Add sugar and cornstarch to a saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add it to the sugar and cornstarch, whisking together constantly.

Bring custard mixture to a boil. Switch to wooden spoon and continue to stir constantly. Boil one minute. Remove from heat and add butter, coconut, vanilla, and salt.

Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about an hour.

Whipped topping
2 c. heavy whipping cream
1/4 c. powdered sugar
1 tsp. vanilla

Add powdered sugar to whipping cream in large bowl. Whisk with an electric mixer until stiff peak forms. Add vanilla and whisk just until combined.

Spread whipped cream on top of coconut custard. Refrigerate until ready to serve (at least 3 hours).

When ready to serve, top with toasted coconut.

Adapted from Add a Pinch. 

Twelve days of baking: day three (Blonde cheesecake brownies)

Growing up, my mom didn't bake a ton. I mean...she made the occasional cookie or brownie batch, but it wasn't a hobby for her as it is for me. I'm pretty sure my baking habits and skills developed while in the throws of term papers and exams at BYU. How else is a college kid supposed to survive if alcohol isn't allowed in the mix? BYU students don't gain the freshman 15 from alcohol, they get it from all that butter. ;)

Anyway, even though my mom didn't instill a love of baking in me, she did make an out of this world batch of blonde brownies. I've never been a big fan of full chocolate desserts, namely double chocolate chip cookies or chocolate brownies (especially from a box) so blonde brownies really speak to me. They basically beg me to eat them. A few years back I found an out of this world recipe that added a cheesecake center to my basic blonde brownie, and I can't go back. These brownies are addictive and possible illegal so beware.

If you are looking for a full chocolate brownie recipe, please don't buy the box. Just don't. You need just 7 ingredients to knock your socks off with this perfect homemade recipe that people beg me for. See here for my homemade chocolate brownie recipe.

Blonde cheesecake brownies
12 Tbsp. butter (1 1/2 sticks), mostly melted
1 c. packed brown sugar
1/2 c. white sugar
1 egg
1 egg yolk
2 tsp. vanilla
2 1/8 c. flour
1/4 tsp. iodized salt
1/4 tsp. kosher salt
1/2 tsp. baking soda
2 c. chocolate chips

Cheesecake filling
8 ounces 1/3 reduced fat cream cheese, softened
1/2 c. powdered sugar
1 egg
1/2 tsp. vanilla

Preheat oven to 350 degrees. Line a 9x13-inch pan with foil and lightly coat the foil with non-stick spray.

For the cookie layer, cream butter and sugars. Add egg, egg yolk, and vanilla. Mix well. Add flour, salt, and soda. Mix well again. Fold in the chocolate chips until combined. Split the batter in half. Press half the batter in pan until the bottom of pan is covered.

For the cheesecake filling, mix the cream cheese and powdered sugar for 1-2 minutes. Add egg and vanilla and mix well again. Pour mixture over the top of the bottom crust layer.

Using the remaining brownie dough, flatten the dough between your palms and gently place it like puzzle pieces over the cream cheese filling. It's okay if there are small spaces; the entire top doesn't need to be completely covered, but it should be mostly covered.

Bake bars for 30-35 minutes (longer if your oven needs it). The edges should be lightly brown. Cool for a few minutes in the pan and then remove to a wire rack to cool completely. Refrigerate until chilled. Cut into squares and serve. The brownies should remain stored in the refrigerator because of the cream cheese.

You'll have to tell me if you prefer the brownies hot or cold. The answers always vary. Enjoy!

Recipe adapted from Mel's Kitchen Cafe

Twelve days of Christmas baking: day one (Raspberry sour cream pie)

Yesterday, I baked my first project for the twelve days of baking. If you know me, you know I love pie. Pie is definitely my dessert of choice, and I have loved collecting only the best pie recipes over the years. I've been on the hunt for more cream pie recipes that don't use any canned products because a couple of the ones I already use require sweetened condensed milk.

I was so happy when I stumbled on this delicious raspberry sour cream pie. The original recipe can be found here. And my favorite pie crust can be found here. (As a note about pie crusts, I have made dozens of pie crusts, and this pie crust is the absolute best. It crumbles perfectly while still holding up to whatever filling it houses.) I really loved this pie. It is very different than my lemon raspberry cream pie that I usually make during the holiday season, but the combination of sweet and tart is perfection. I think it would be a great addition to any holiday party. (One note: it should be eaten the day it is made so make it when you are going to a party because the filling gets a bit wet on the second day.) Also, I have made a sour cream peach pie for years, which uses a bit of cinnamon in the topping. I think I'll add some cinnamon to the topping the next time I make this. Enjoy!

Raspberry sour cream pie
1 unbaked pie crust

Filling
2 eggs
1 1/3 c. regular sour cream (light sour cream is not recommended)
1 tsp. vanilla extract
1 c. sugar
1 pinch of salt (I threw in an extra pinch because I believe in salt. ;))
3 cups of raspberries (I used fresh, but you can use frozen.)

Topping
1/2 c. brown sugar
1/2 c. flour
1/2 c. chopped pecans (I think the nuts can be optional if you're not a nut fan.)
1/4 c. butter, softened

Preheat oven to 400 degrees. In a bowl, beat eggs until light colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir dry mixture into egg mixture. Gently fold in raspberries. (I really tried not to break the raspberries apart.) Pour filling into the unbaked pie crust.

Bake the pie for 30 to 35 minutes or until the center begins to set. While the pies bake, make the topping. In a bowl, mix sugar, flour and nuts. Cut in butter until crumbly. Set aside. Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until the topping is golden brown. Allow to cool before serving.

healthy banana muffins

First, I am done. I am so happy I could cry. Now I just have to figure out how to just hang out with three kids. Mya was very content with having a little buddy around so I will just have to fill some of that void. I happen to like her A LOT right now so it should be okay. 

Second, I made a very delicious batch of brownies tonight. I had to celebrate somehow. Here is that recipe and if you can spare some extra calories...well, you should just make these.

Third, I have received several requests for my mostly healthy banana muffins. I really like these muffins. I was searching for a banana muffin sans butter and lots of oil and happened upon this one. I adapted it to fit my tastes and preferences. My kids and husband love this recipe, especially when I add some chocolate chips to the batter. Go figure...ruin the recipe with chocolate, but my husband needed something to spice it up since it lacked butter. 

1 1/2 c. flour (use 3/4 c. flour and 3/4 c. white flour if possible)

1/2 c. sugar (feel free to use a sugar substitute)

1 c. rolled oats

1/2 c. sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 egg

3/4 c. lowfat milk

1/3 c. oil 

(I did half of a third applesauce and the other half oil because I don't like the way things turn out with just applesauce. I also used olive oil by accident but actually prefer it to canola in this recipe.)

3/4 tsp. vanilla

1 1/3 c. mashed banana

Optional: Walnuts, pecans, chocolate chips

Combine flour, oats, sugar, baking powder, baking soda and salt in a small bowl. 

Beat egg lightly in a separate bowl. Add milk, oil, applesauce and vanilla. Mix. Add mashed banana. Gently stir. Add dry mixture. Mix but don't overmix. 

Bake for 12-18 minutes on 375. My oven cooks hot so mine were done closer to 12. 

Good luck. 

creme brulee=cure all

Creme brulee is my favorite dessert. I still remember when I tasted the delicious custard treat for the first time. Tim and I were invited to a nice restaurant in Provo and were told we could order whatever we wanted. We never get to order whatever we want when we go out because we are always looking for ways to save money so those words sounded like Christmas in our ears.

So we did just as we were told. We are very obedient...when we want to be. And boy did we want to be that night. We ordered separate lemonades, entrees and desserts. Tim went for the cheesecake and I opted for the creme brulee. I instantly loved it when I felt my spoon crunch through the hardened sugar. I love when dishes have multiple textures. The custard melted in my mouth and it was all I could do not to lick the ramekin in front of our esteemed guests. I may or may not have sneaked a few finger licks when no one was looking.

And so my love affair with the dessert began and has never ceased. I specifically check all dessert menus before heading to a restaurant just to see if they sell it. If they do, then I order a cheaper entree. If they don't, well...I order whatever I want.

Well, seeing as we don't eat out all too often these days (and if we do...we are only invited at Red Robin), I decided to take matters into my own hands. I wanted creme brulee so I made it. It didn't set up as I had hoped (I am quite the perfectionist in the kitchen), but it tasted perfect. Tim and I mustered all the self control possible to not eat all three ramekins in one sitting. It sorta worked.

It brightened my dampened spirit, and I do believe that creme brulee is my cure all. I just might have to make it again this weekend.

fall crafts for the peanuts

 Cotton ball ghosts

Leaf Animals/Bugs

It's another rainy morning here in Milwaukee. We love the rain but don't love being stuck indoors. Every time Elle takes a good nap the girls and I go in the front yard to kick the ball around, ride our bikes or play with chalks. The rain foils those fun outdoor activities and forces me to put my creative brain to use. I'm not really creative so I usually discover kid crafts on websites/blogs. 

This morning we completed two easy crafts. My kids loved them because they got to stick their grimy hands in sticky glue. What kid doesn't like that?! I collected a bag of leaves a few days ago since most of the leaves have fallen and I didn't want to miss the opportunity. I plan on using the bag to create fun things a couple of times a week. If you have leaves in your area, I bet your kids would love the second craft idea. Happy fall!

food friday: homemade pretzels

I've had a lot of people requesting this recipe. You will not be disappointed. I can't even tell you how much I loved these twisty little treats. I am partial to the salty kind because if you know me at all, you know I am addicted to salt. However, I did make a couple cinnamon and sugar kind for the kids, and they were a huge hit.

Make them. Dip them in some butter and salt or cinnamon/sugar. Unbutton your pants. And eat three...like me.

Homemade Pretzels (My notes are in red. I found the recipe on the Food Network)
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt or coarse salt like Kosher

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan. (I just sprayed pam on my cookie sheet.)

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and lightly sprinkle with the pretzel salt or cinnamon sugar. (I didn't do the egg yolk part because I wanted mine to be coated in butter, but I would do it with the egg yolk next time because the butter made it so the pretzels didn't hold up well.) Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

As already mentioned, I would make mine a little different the next time. I would follow this recipe and use the egg yolk. After they were pulled out of the oven, I would then coat the ones I was about to eat in butter and more salt or cinnamon sugar. I think the pretzels would keep better. If you want to make little pretzel bites, you should try this recipe.

food friday: stuffed bell peppers

Stuffed Bell Peppers
4 bell peppers, any color
Salt
3 Tbsp. extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 clove garlic, peeled and chopped
1 lb. seasoned, cooked ground beef (I season my meat with salt and pepper, season all, garlic powder, and red pepper flakes)
1 1/2 c. cooked rice
1 c. diced tomatoes, fresh or canned (I use the canned tomatoes with green chiles)
1 Tbsp. chopped fresh oregano or 1 tsp. dried oregano
Fresh ground pepper
1/2 c. ketchup
3/4-1 tsp. Worcestershire sauce
Dash of Tabasco or hot sauce
1/4 c. water
grated cheese

Bring a large pot of water to a boil over high heat. Cut tops off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green. (about 7-10 minutes)

Preheat oven to 350. Heat 3 Tbsp. of oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add garlic and cook a minute more. Remove skillet from heat, add meat, rice, tomatoes and oregano, and season generously with salt and pepper. Mix well.

Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, hot sauce and 1/4 c. water in a small bowl. Mix well then spoon over peppers. Add grated cheese to top of peppers. Add 1/4 c. of water to the baking dish. Place in the oven to bake for 40-50 minutes.

food friday: homemade spaghetti sauce

My dear friend and very talented cook and photographer, Nickell, opened my whole world to homemade spaghetti sauce nearly a year ago. I first tried this delicious and easy sauce on her BBQ chicken pizza. It was the base red sauce of the pizza. I begged her for the pizza recipe and was happily surprised when I realized the sauce could also be used in spaghetti. We love "psgetti" in this house. Every time I eat this meal I wish we still lived around the corner from Nickell and her family. Missing you guys tonight.

Nickell's Spaghetti Sauce
1 small can of tomato paste
1 can tomato sauce
1 14 oz. can diced tomatoes
1Tbsp. garlic poweder
1 tsp. oregano
1 tsp. parsley
1 tsp. basil
1 tsp. Italian seasoning
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. Parmesan
1 Tbsp. sugar
1 lb. cooked ground beef (omit ground beef if using as the base of a pizza...obviously)

Combine all ingredients except ground beef in a pan. Bring to a low boil. Add cooked ground beef and let simmer for 10 minutes. Pour over spaghetti noodles.

Want to know a secret? If you want this sauce to be even better than it already is, add a little heavy cream on top of your sauce and mix it around. The people in Argentina taught me the heavy cream trick and it has been a life saver on my super sensitive stomach. My tummy just doesn't handle straight red sauce well.

food friday: my healthy attempt at chicken enchiladas

(sorry this picture isn't the best...i always forget to take pictures of the dinners before we eat them)

I adapted this recipe from the  "Kraft Foods" website. I love Kraft Foods because they give simple dinner recipes for people like me who want to eat something totally delicious but don't want to run to the store for bizarre ingredients. You may have to fish around for things that suit your personal taste, but I have not been disappointed when using recipes found on their site. I found this one when we were first married. I don't even look at the recipe anymore when I make it so that should tell you how much we like this meal. They aren't your typical enchiladas, but they are delicious. 

Chicken Enchiladas

3 chicken breasts, boiled and shredded

1 onion, chopped

2 cloves garlic, minced

1 1/2 cup salsa

4 oz. reduced fat cream cheese

1-2 Tbsp. chopped cilantro 

1/2 tsp. cumin

**optional: 1 can chopped green chiles (I always add them. We love things spicy.)

1 1/4 cup cheddar cheese

8-10 tortillas

Place chicken breasts in boiling water. Boil. Remove from water and shred. Preheat oven to 350. Heat pan sprayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1 c. salsa, cream cheese, cilantro, cumin and chiles (if desired). Mix well. Cook until heated through, stirring occassionally. Add 3/4 c. cheese, mix well. 

Spoon about 1/3 cup of the chicken mixture onto each tortilla. Roll up and place seam side down in a 13x9 baking dish. Top with remaining salsa and cheese.

Bake 20 minutes or until heated through. 

food friday: baked penne and sausage supper

This meal was so good. I mean restaurant good. I wish I would've had time to make some french bread to go along with it. I am positive I will make this dish again. I adapted this recipe from The America's Test Kitchen Healthy Family Cookbook.

Baked Penne and Sausage Supper
1 14.5 ounce can diced tomatoes
1 1/2 tsp. olive oil
1 onion, halved and sliced thin
1 red bell pepper, stemmed, seeded and cut into matchstick pieces
3 garlic cloves
1/8 tsp. red pepper flakes
8 ounces hot or sweet Italian turkey sausage, removed from its casing
Salt and pepper
8 ounces penne
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese

Lightly coat an 8x8 inch baking dish with vegetable oil spray and set aside. Pulse the tomatoes with their juice in blender or food processor until mostly smooth (about 5 pulses). Heat oil in skillet and add the onion and bell pepper and cook until softened, about 5 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the sausage and cook until no longer pink, about 5 minutes. Stir in the processed tomatoes. Bring to a simmer and cook, until slightly thickened, 6-8 minutes. Season with salt and pepper to taste.

Meanwhile, bring a pot of water to a boil. Add the pasta and a 1 tablespoon of salt, stirring often until almost al dente but still firm to bite. Reserve 1/4 c. of the cooking water and drain the rest of the water. Add the meat sauce and reserved cooking water to the pasta mixture in the baking dish and sprinkle with 1/2 c. mozzarella and 1/4 c. parmesan cheese. Repeat with the remain pasta and cheese. Bake at 425 until the sauce is bubbling and the cheese is lightly browned, about 15 minutes. Let cool for 5 minutes before serving.

About 380 calories and 13 g. fat

food friday: curried chicken

2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
2 tsp. curry powder
1 tsp. kosher salt
1/2 tsp. pepper
1 c. chicken broth
1 heaping c. thinly sliced celery
1 heaping c. coarsely chopped apple (I used a little more than 1 large apple)
1 tbsp. cornstarch
2 c. hot cooked rice
Optional: chutney (i don't know what that is), raisins, coconut, peanuts

Rinse, dry and cut chicken into 1-inch pieces. In a large pan, heat oil over medium-high heat. Add curry powder; cook and stir for about 30 seconds. Add chicken, salt and pepper; cook and stir until chicken is brown. Slowly add broth, celery, onion and I added another 1/8 tsp. of pepper. Bring to a boil; reduce heat. Cover and simmer for 15 minutes. Add apple. Cover and cook for another 5 minutes. Combine cornstarch and 1/4 c. really cold water; add to pan. Cook and stir until thick and bubbly. Cook for 2 minutes more. Serve with rice and optional condiments. We only had peanuts so that's all we added. (I would also add a little more salt to the finished product, but that's just me.)

Nutritional Value: About 280 calories and 7 g. total fat

peanut wonderings: did you like it or hate it?

So I barely finished my twelve days of Christmas baking on time. Baking that many treats in not very many days just about killed me and my tummy. At one point I turned to Tim and asked, "What would you do with a wife that didn't know how to cook and bake?" We both laughed and agreed: He'd be really skinny. I guess weight is just something we are always going to have to battle since I will not stop cooking or baking.

So here's my question to you: Did you like when I posted the recipes or did you hate it? I flip flopped depending on the day and my mood. Quite frankly, I think that Julie girl who decided to create all of Julia Child's recipes in a year was out of her mind because from my experience...cooking the food, photographing the finished product and writing about the experience was a lot of work. I can't imagine doing it for an entire cookbook. Twelve days was challenging enough. However, I am willing to post a recipe of mine once a week if you liked the project. If too many people disliked it, than I will scrap the idea entirely.

So please share your opinion with me. It won't hurt my feelings either way. 

And for good measure, I thought I would share my Christmas Hash recipe with you. I modified this from a recipe I found on The Pioneer Woman's website a few years back. Here's her original recipe. It might give you an idea of what to do with all that extra ham sitting in your fridge.

My Christmas Hash
Non-stick cooking spray
3-4 c. frozen hash browns
1-1 1/2 c. diced ham
1 diced green bell pepper
1 diced red bell pepper
1 medium onion, diced
1 jalepeno, seeded and diced
2 Tbsp. butter
3/4 c. grated cheese
3-4 eggs
salt and pepper to taste

(I use my cast iron skillet for this recipe because you stick the whole pan in the oven at the end, but if you don't have one, just use a normal frying pan and layer the ingredients in a baking dish at the end.)

Using the cooking spray, fry the hash browns. Salt and pepper to taste. Once cooked, transfer the hash browns to a plate. Melt butter in the skillet and add ham, bell peppers and jalepeno. Cook for 4-5 minutes until vegetables are soft. Transfer vegetable and ham mixture to plate. Return potatoes to pan as the bottom layer. Add vegetable and ham mixture on top as the second layer. Salt and pepper a little. Spread cheese over top. Put in the oven at 350 for 15 minutes. While the pan is in the oven, cook your eggs however you like them. I like them scrambled; Tim loves them over-easy. Remove pan from oven and top the hash with your eggs. Tim always adds salsa to his meal. I do not like salsa with breakfast foods so I skip that step. Eat up. You'll love it.

twelve days of christmas baking: day twelve

I wanted to teach Mya the real reason we celebrate Christmas. I know I only have a few precious years before she thinks more about Santa than Jesus so I decided to start a new tradition this year. We will always make a birthday cupcake/cake for Jesus. We will light candles and blow them out in honor of him. This year we made vanilla cupcakes with buttercream icing. Tim frosted them for me and decorated each one with a special star, since that is my favorite part of the Christmas story. The kids loved blowing out the candles and singing to Jesus.

Day Twelve: Vanilla Cupcakes with buttercream frosting

3/4 c. butter
1 3/4 c. sugar
2 large eggs
3 tsp. vanilla
1/2 tsp. salt
2 1/2 tsp. baking powder
2 1/2 c. flour
1 1/4 c. milk

Cream butter and sugar. Add eggs, vanilla, salt and baking powder. Alternate adding flour and milk into batter. Stir until batter is smooth.

Fill paper-lined muffin tray (makes 18-24) and bake at 375 for 18-20 minutes. (I tried to make these in Arizona and they fell a little flat so be mindful if you need to add a little extra flour depending on the altitude.)

Buttercream Frosting
I've tried a handful of buttercream frosting recipes. This is the best one. I loved it. I would've licked the bowl if I wasn't watching my figure. Maybe next year.

1 c. softened unsalted butter
3-4 c. powder sugar (I used a little more than 3)
1/4 tsp. table salt
1 Tbsp. vanilla
4 Tbsp. heavy whipping cream (milk can also be used, I use cream)

Cream butter. Add sugar slowly. Mix well. Add salt, vanilla and cream. Add more sugar if desired.

twelve days of christmas baking: day eleven

This pie is one of my favorites because it has just the right touch of lemon and raspberry. It's tart and sweet at the same time and just makes my tongue dance in my mouth. This is the second pie we made today. The star is significant to the special holiday we will be celebrating soon. It is my favorite part of the Christmas story. Tim was kind enough to do all the decorating. I'm a baker, not a decorater.

Day Eleven: Lemon-Raspberry Cream Pie
1 12 oz. pkg frozen raspberries
1 Tbsp. cornstarch
1 1/2 Tbsp. sugar
1 14 oz. can sweet and condensed milk
1/4-1/2 c. fresh lemon juice
2-3 drops of yellow food coloring
2 cups heavy whipping cream

Put raspberries, sugar and cornstarch in a sauce pan and bring to a boil. It should be thick and clear. Let cool. While it cools, whip cream in a separate bowl. Add sweet and condensed milk, lemon juice and food coloring. (Add lemon juice to taste...it will be more lemony after being refrigerated.) Put one layer of lemon cream in a cooked pie crust. Add a layer of raspberry filling. Put another layer of lemon cream on top. Top with shredded lemon zest, mint, raspberries, whatever you like.

twelve days of christmas baking: day ten

Drool. Please. This is one of our favorite pies: French Silk. Just the thought of it makes me want to jump in the car and find a Village Inn. However, there is no Village Inn in Peoria. There isn't even a decent pie restaurant in town, so I had to make my own. Please enjoy and eat slowly. It's dangerous.

Day Ten: French Silk Pie
3/4 c. butter, softened
1 c. white sugar
3 one ounce squares unsweetened baking chocolate, melted
2 tsp. pure vanilla
3 large eggs

In a large mixing bowl, cream the butter for 1 minute. Add sugar, 1/4 cup at a time and continue to beat until light and fluffy. (3-5 minutes) It must be mixed long enough so it is no longer gritty. In a separate pan, melt chocolate in a small bowl over hot water. Do not let the chocolate harden up. Slowly add chocolate to butter mixture until mixture is smooth and creamy. On medium speed, add eggs one at a time, beating after each one before adding the next egg. Scrape bowl. Add vanilla and mix again. Spread over pie crust.

Cream
1 cup heavy whipping cream
1/4 c. powder sugar
1/2 tsp. vanilla
chocolate curls

Mix cream, sugar and vanilla until thick. Spread over chocolate. Add chocolate curls if desired. I just shaved a hershey's bar on top of the pie.

My pie crust
1 cup flour
1/3 plus 1 Tbsp. shortening
1/2 tsp. salt
2 1/2 Tbsp. cold water

Cut shortening into flour and salt mixture. Add cold water. Mix well. Roll thin and put in pie pan. Poke crust. Double foil the top and put in oven at 400 for 8 minutes. Remove foil and cook for 6 more minutes.

twelve days of christmas baking: day nine

I've tried dozens of roll recipes. I usually stick with the basic recipe out of my Better Homes and Gardens Cookbook, but today I tried a new recipe. I liked it, but I would tweak it a bit. I found it on the following website: Mel's Kitchen Cafe. If you haven't looked at this site, you should. The recipes are amazing.

Day Nine: Dinner Rolls (with my modifications)
1 1/4 c. warm water
2 Tbsp. extra virgin olive oil
2 Tbsp. sugar
2 1/4 tsp. instant yeast (one pkg. yeast)
3 cups all-purpose flour
1/2 c. potato flakes
1 1/2 tsp. salt
1 egg, slightly beaten

Whisk water, oil, sugar and yeast in a small bowl. In a large mixing bowl, mix flour, potato flakes and salt. In a steady stream, add wet mixture to dry mixture. Knead into a ball for 6 minutes. Let rise for an hour and a half. Punch down and split dough into twelve small balls. Cover with plastic wrap and let rise another hour. Remove plastic, brush egg over the tops and bake at 400 for 15 minutes.

Added bonus: My pizza dough recipe
A lot of people ask me for my pizza dough recipe. I love making homemade pizza. Next to spaghetti, it's always a good backup dinner. I use this dough recipe for my chicken ranch pizza.

 

Yummy Pizza Dough

1 Tbsp. yeast

1/4 c. water

1/4 c. sugar

1/4 c. shortening

1 tsp. salt

1 c. milk, scalded

1 egg beaten

3 1/2 c. flour

Soften yeast in warm water. In a large bowl, combine sugar, shortening and salt. Stir in hot milk. Cool to lukewarm. Add softened yeast, egg and 2 cups of the flour and beat well. Gradually add remaining flour or enough to make a soft dough. Knead for 4-5 minutes. Let rise in a warm place for about an hour. Roll out to fit pizza. Top with favorite pizza toppings. Bake at 400 for about 20 minutes. This makes 2 pizzas with thick crust.