Today was the day, I got my Krispy Kremes!!!!! 4 of them so far to be exact :)
Krispy Kreme Day!!!
I have been so frigging excited about this Krispy Kreme fundraiser that the Children's Wish Foundation was having that I could barely stand it. I hadn't had a Krispy Kreme until we were in Las Vegas in Spring 2008, I didn't even really like donuts that much. Walking through the Excalibur during one of our trips up and down the Strip, we stumbled upon a Krispy Kreme and I decided to try one, an original glazed, and my life was changed forever. We weren't staying at the Excalibur, but I managed to find my way there daily during the rest of our stay in Vegas. Luckily for my waistline, there aren't any Krispy Kreme locations east of Quebec, so I haven't had one since. When I was watching BT a couple of weeks ago and heard of this fundraiser I almost drooled in my oatmeal.
Today was the day, I got my Krispy Kremes!!!!! 4 of them so far to be exact :)
Today was the day, I got my Krispy Kremes!!!!! 4 of them so far to be exact :)
Wacky Cake
I love this cake for so many reasons. It's quick, it's easy, it's not a huge recipe, it takes no eggs, butter or milk, meaning I can almost always make it, and it's accidentally vegan! It's also one of the moistest chocolate cakes I have ever eaten, let alone made. I even made it for Hubby's birthday cake this year and topped it with just icing sugar and a big plump chocolate covered strawberry :)
This is a classic recipe that has been around a very long time (thus it's other popular name; Depression Cake), and most people probably have a recipe for it if they look through their recipes. I originally decided to make it by looking at this post on Savory Sweet Life and followed Alice's version of the recipe with the one addition of 1 tsp of pure vanilla extract, and as my oven is slow, it takes about 35 minutes. As Alice stated, it is definitely better the next day, and well, I can't speak for the third day as one has never made it that long around here.
Wacky Cake
Adapted from Savory Sweet Life
1 1/2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup cocoa powder
6 tablespoons vegetable oil
1 tablespoon white vinegar
1 cup water
1 tsp pure vanilla extract
Mix dry ingredients together by hand in medium mixing bowl. Add wet ingredients and mix by hand until well combined. Pour into greased 8" square pan and bake at 350 until done (about 30-35 minutes). Let cool completely and sift some icing sugar on top. Serves 9.
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This is a classic recipe that has been around a very long time (thus it's other popular name; Depression Cake), and most people probably have a recipe for it if they look through their recipes. I originally decided to make it by looking at this post on Savory Sweet Life and followed Alice's version of the recipe with the one addition of 1 tsp of pure vanilla extract, and as my oven is slow, it takes about 35 minutes. As Alice stated, it is definitely better the next day, and well, I can't speak for the third day as one has never made it that long around here.
Wacky Cake
Adapted from Savory Sweet Life
1 1/2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup cocoa powder
6 tablespoons vegetable oil
1 tablespoon white vinegar
1 cup water
1 tsp pure vanilla extract
Mix dry ingredients together by hand in medium mixing bowl. Add wet ingredients and mix by hand until well combined. Pour into greased 8" square pan and bake at 350 until done (about 30-35 minutes). Let cool completely and sift some icing sugar on top. Serves 9.
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Cinnamon Dark Chocolate Chip Ice Cream
I was so excited to get the Ice Cream Maker Attachment for my KitchenAid for Christmas. Of course, hubby and I also got our butts in gear shortly after Christmas and have to date lost a combined total of 62 lbs of baby and wedding bloat. This is why moderation is my favorite word. I lost over 100 lbs in 2006, weight that I had carried all of my teen and adult life to that point. I lost it by pretty basic daily exercise (walking, biking, some light free weights) and portion control. Portion control made me realize that quality is so much better than quantity. When I would eat like a glutton it was never on good food...it would be convenience, processed foods like snack crackers. So yes, you can lose weight and eat butter. 'Diet foods' are making people rich, they are not making anyone lose weight, and they especially aren't making your taste buds or soul happy.
I'll get off my soapbox now and get back to Ice Cream, a much more pleasant topic. I spent a whole evening looking through ice cream recipes I found on a Tastespotting search. Many got bookmarked. I wanted to start with a Philadelphia style ice cream (one with no eggs and or custard cooking), mainly just to test the attachment out and make sure that it worked. I chose this Cinnamon Ice Cream from Erin's Food Files because I oh so love cinnamon and loved that it had Maple Syrup in it...hello? I live in Nova Scotia! The only change I made to the recipe was to add a big handful of Dark Chocolate Chips in the last minute of churning. I don't think that I'll add the chips again, they got too hard for my liking, so I'm thinking Cinnamon Stracciatella! Next on the ice cream flavor wish list though is Sangster's Jamaican Rum Cream. Oh yes, I'm going there :)
I'll get off my soapbox now and get back to Ice Cream, a much more pleasant topic. I spent a whole evening looking through ice cream recipes I found on a Tastespotting search. Many got bookmarked. I wanted to start with a Philadelphia style ice cream (one with no eggs and or custard cooking), mainly just to test the attachment out and make sure that it worked. I chose this Cinnamon Ice Cream from Erin's Food Files because I oh so love cinnamon and loved that it had Maple Syrup in it...hello? I live in Nova Scotia! The only change I made to the recipe was to add a big handful of Dark Chocolate Chips in the last minute of churning. I don't think that I'll add the chips again, they got too hard for my liking, so I'm thinking Cinnamon Stracciatella! Next on the ice cream flavor wish list though is Sangster's Jamaican Rum Cream. Oh yes, I'm going there :)
Jalapeno Cheddar Biscuits (or just Kick Ass Tea Biscuits)
Well, my Jersey Shore Soup is simmering away (it's like a cheater Italian Wedding Soup, so it's not really Italian...kinda like my favorite guilty pleasure - Jersey Shore) and I was planning on making some sort of bread to chow along with, but I'm just not going to have enough time...sigh.
Biscuits it is!!
Biscuits have been a thorn in my side for most of my life. They were always dry, pale, sad looking rocks until I got the feel for them. A recipe for biscuits seems to be only half the battle, you have to treat those babies right. Here is the base recipe that I use:
· 2 cups Flour
· 4 tsp Baking Powder
· ½ tsp Salt
· 1 tbsp Sugar
· ½ cup Unsalted Butter - cold
· 1 Egg
1. Beat egg in a measuring cup. Add room temperature milk up to 1 cup.
2. Blend butter into dry ingredients using a pastry cutter. Blend until it is a mealy texture - pea sized bits of butter.
3. Add egg-milk mixture. Mix with hands (preferably, but a wooden spoon would do;) ) until it comes together and is somewhat 'shaggy'. Then empty on to floured board and form loose ball.
4. Knead 20 times on floured board.
5. Cut and bake at 425 degrees for 12-15 minutes.
I normally make pretty big and thick biscuits, so I normally get 10-12.
These are so good, they are incredible as is. BUT...I love to add things as well and the best combo so far has been Jalapeno Cheddar, where I just add about 2/3 cup shredded old cheddar and some chopped bottled jalapenos during the mixing process. I've also added blueberries, feta and kalamata olives, chocolate chips with cinnamon sugar on top. Endless possibilities, just how I like it :)
Cheers!
Biscuits it is!!
Biscuits have been a thorn in my side for most of my life. They were always dry, pale, sad looking rocks until I got the feel for them. A recipe for biscuits seems to be only half the battle, you have to treat those babies right. Here is the base recipe that I use:
· 2 cups Flour
· 4 tsp Baking Powder
· ½ tsp Salt
· 1 tbsp Sugar
· ½ cup Unsalted Butter - cold
· 1 Egg
1. Beat egg in a measuring cup. Add room temperature milk up to 1 cup.
2. Blend butter into dry ingredients using a pastry cutter. Blend until it is a mealy texture - pea sized bits of butter.
3. Add egg-milk mixture. Mix with hands (preferably, but a wooden spoon would do;) ) until it comes together and is somewhat 'shaggy'. Then empty on to floured board and form loose ball.
4. Knead 20 times on floured board.
5. Cut and bake at 425 degrees for 12-15 minutes.
I normally make pretty big and thick biscuits, so I normally get 10-12.
These are so good, they are incredible as is. BUT...I love to add things as well and the best combo so far has been Jalapeno Cheddar, where I just add about 2/3 cup shredded old cheddar and some chopped bottled jalapenos during the mixing process. I've also added blueberries, feta and kalamata olives, chocolate chips with cinnamon sugar on top. Endless possibilities, just how I like it :)
Cheers!
BFTP: Lentil Vegetable Soup, Barefoot Contessa Style
BFTP = Blast from the past :)
What a weekend. I've been so grouchy, but I think it is finally passing. I'm not sure what was up, but I know I have definitely felt unbalanced for a couple days. I used to meditate and it helped me a lot, but I rarely find the quiet time to do that these days :( Today I substituted a trip to the Bulk Barn and Superstore all by myself (ahhh) and a lot of loud music in the car. That, plus a Starbucks Caramel Macchiato seemed to start lifting the haze that I've been living in since Thursday.
Now on to the yummy stuff!
Surprisingly enough, my picky lil' one loves lentils. She is a huge fan of Lebanese-style brown rice and lentils with caramelized onions, so I make it a lot (I'll post my recipe soon). She's still a bit leery of soups though, but I think when she's ready to take the plunge she will love this one. The flavors in this particular Lentil soup by Ina Garten have so much more depth than other recipes that I have tried, and do not leave out the red wine at the end (red wine vinegar is fine). I always have made this recipe using vegetable stock in lieu of the chicken stock listed with no complaints. I put leeks in if I have them, but if not, no biggie :)
What a weekend. I've been so grouchy, but I think it is finally passing. I'm not sure what was up, but I know I have definitely felt unbalanced for a couple days. I used to meditate and it helped me a lot, but I rarely find the quiet time to do that these days :( Today I substituted a trip to the Bulk Barn and Superstore all by myself (ahhh) and a lot of loud music in the car. That, plus a Starbucks Caramel Macchiato seemed to start lifting the haze that I've been living in since Thursday.
Now on to the yummy stuff!
Surprisingly enough, my picky lil' one loves lentils. She is a huge fan of Lebanese-style brown rice and lentils with caramelized onions, so I make it a lot (I'll post my recipe soon). She's still a bit leery of soups though, but I think when she's ready to take the plunge she will love this one. The flavors in this particular Lentil soup by Ina Garten have so much more depth than other recipes that I have tried, and do not leave out the red wine at the end (red wine vinegar is fine). I always have made this recipe using vegetable stock in lieu of the chicken stock listed with no complaints. I put leeks in if I have them, but if not, no biggie :)
Scratch My Back Cookies
If it ain't broke, don't fix it. That's what I think of when I think of this recipe. It is one I grew up with and as far back as I know it came from my Mom's Aunt, and I recall it being credited to her in an ages old church cookbook. When I look at the recipe, I would like to add some flavor like vanilla, and change the margarine to butter. I don't. I just can't bring myself to change anything about this recipe because every time I bite into one it's like being six years old again. And the name? I have no idea :) These are a crispy salty/sweet oatmeal cookie that are VERY addictive.
Scratch My Back Cookies
1 cup Brown Sugar
¾ cup Margarine
1 Egg
1 cup Flour
½ tsp Salt
½ tsp Baking Powder
½ tsp Baking Soda
1 cup Rolled Oats
1 cup Coconut
350 degrees for 10-15 minutes
Scratch My Back Cookies
1 cup Brown Sugar
¾ cup Margarine
1 Egg
1 cup Flour
½ tsp Salt
½ tsp Baking Powder
½ tsp Baking Soda
1 cup Rolled Oats
1 cup Coconut
350 degrees for 10-15 minutes
ISO: Oatmeal Raisin Cookies
I'm still not sure that this is THE recipe. Actually I'm pretty sure it's not. Don't get me wrong, it's a great cookie and the family (including me) are gobbling them up quick enough, but I like a crispier, spicier oatmeal cookie. After doing some searching, I selected this recipe from Allrecipes with some minor tweaks. I read the reviews of this recipe (ALWAYS do this on these sites), and chose to go with 4 large eggs, used golden raisins and omitted the nuts, used 1 tsp baking soda and 1 tsp baking powder, doubled the cinnamon to 2 tsp and added 1/2 tsp of salt as I use unsalted butter. I didn't want to bake them too long for the sake of Boo (or more for my sake, not wanting to clean up too many crumbs?), so I stopped at 11 minutes (my oven is a tad slow). Like almost anything I bake, I added 1/2 cup of semi-sweet chocolate chips ;)
So the search is still on, but if you like a less spicy, chewier oatmeal cookie, you will probably love this recipe :)
The weekend is almost here and I'm trying to figure out what to experiment with. My bookmarks list grows exponentially every day thanks to my Tastespotting fixation (yes, it is my homepage). Someday I'm hoping that I'll even get a picture published... I need an external flash for my Canon first, and I'll admit it, a lot more practice :)
So the search is still on, but if you like a less spicy, chewier oatmeal cookie, you will probably love this recipe :)
The weekend is almost here and I'm trying to figure out what to experiment with. My bookmarks list grows exponentially every day thanks to my Tastespotting fixation (yes, it is my homepage). Someday I'm hoping that I'll even get a picture published... I need an external flash for my Canon first, and I'll admit it, a lot more practice :)
BFTP - Soupe Au Pistou
BFTP = Blast from the past :)
As I mentioned before, I have a backlog of food pics just waiting to be shared, so they'll be popping up from time to time (especially on days like today when I don't think naptime is going to last more than 20 minutes!). I love a good soup, especially when it's a good soup and it's also quick. I've made this Soupe au Pistou many times and it is oh so good. I haven't made it since I started eating meat again and would love to see how it fares using the listed chicken stock instead of the vegetable stock I always substituted. Anyway, nap time is over, so grab a fresh baguette and make this soup...it's fantastic!!!
As I mentioned before, I have a backlog of food pics just waiting to be shared, so they'll be popping up from time to time (especially on days like today when I don't think naptime is going to last more than 20 minutes!). I love a good soup, especially when it's a good soup and it's also quick. I've made this Soupe au Pistou many times and it is oh so good. I haven't made it since I started eating meat again and would love to see how it fares using the listed chicken stock instead of the vegetable stock I always substituted. Anyway, nap time is over, so grab a fresh baguette and make this soup...it's fantastic!!!
Edit Aug. 6/11 - Submitted to Jam Hands for her August 2011 Recipe Roundup :)
Whole Wheat Oatmeal Applesauce Muffins
Muffins are HUGE around our house. They are one of the things that our Toddler will gobble up and allow for various chunky things to be included in. Her eating anything is a great thing, although it does seem to be getting better. She was a great eater as an infant, but then toddlerhood hit and BAM!, meats and veggies are a no-go the majority of the time. Up until last summer, I was I vegetarian for 6 years, so the no meat didn't bother me, I know plenty of protein filled options. It was the no veggies that threw me for a loop... no veggies? Argh! Little by little, they are creeping back into her diet and recently she has voluntarily chosen broccoli and just tonight put a steamed baby carrot in her mouth (and then ejected it, but it's PROGRESS!).
Back to my muffins :) These ones aren't really hiding anything, but they are using up some of the homemade applesauce that I had thawed in the fridge. These muffins are based on the Applesauce Oatmeal Muffins in 'Muffin Mania' by Cathy Prange and Joan Pauli with a couple of changes. I find most of my recipes online, but I love 'real' cookbooks and Muffin Mania is an oldie but a goodie :) I think I might have to invest in a new copy as mine is pretty old and has a lot of muffin sticking the pages together!
Whole Wheat Applesauce Oatmeal Muffins (My version)
1 cup Whole Wheat Flour
3 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Salt
1/4 tsp Nutmeg
3/4 cup Rolled Oats (I'm using Quaker Minute Oats at the moment and they worked great)
1/4 cup Brown Sugar (Currently using golden, but dark would be great too)
1 Egg
1/4 cup Oil
1/3 cup Milk (I used 2%)
2/3 cup Applesauce (mine was homemade and was sweetened and has quite a bit of cinnamon and a pinch of cloves. If you were using store bought unsweetened, I'd leave the sugar amounts the same but would bump up the spices even more).
Stir dry ingredients together in large bowl. Beat egg, add oil, milk and then applesauce and stir together. Add liquids into the dry ingredients and mix just until moistened. Spoon into greased muffin cups and bake at 375 degrees for 20 minutes.
Makes 10 Large Muffins
Back to my muffins :) These ones aren't really hiding anything, but they are using up some of the homemade applesauce that I had thawed in the fridge. These muffins are based on the Applesauce Oatmeal Muffins in 'Muffin Mania' by Cathy Prange and Joan Pauli with a couple of changes. I find most of my recipes online, but I love 'real' cookbooks and Muffin Mania is an oldie but a goodie :) I think I might have to invest in a new copy as mine is pretty old and has a lot of muffin sticking the pages together!
Whole Wheat Applesauce Oatmeal Muffins (My version)
1 cup Whole Wheat Flour
3 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Salt
1/4 tsp Nutmeg
3/4 cup Rolled Oats (I'm using Quaker Minute Oats at the moment and they worked great)
1/4 cup Brown Sugar (Currently using golden, but dark would be great too)
1 Egg
1/4 cup Oil
1/3 cup Milk (I used 2%)
2/3 cup Applesauce (mine was homemade and was sweetened and has quite a bit of cinnamon and a pinch of cloves. If you were using store bought unsweetened, I'd leave the sugar amounts the same but would bump up the spices even more).
Stir dry ingredients together in large bowl. Beat egg, add oil, milk and then applesauce and stir together. Add liquids into the dry ingredients and mix just until moistened. Spoon into greased muffin cups and bake at 375 degrees for 20 minutes.
Makes 10 Large Muffins
Another day, another blog.
I've tried in the past to blog, and well, it didn't work out. I'm a bit too 'to the point' to write much and I'm sure my grammar could use some help :) Oh, and I use a lot of emoticons when I write. Meh. I've been trying to find new hobbies lately and I keep coming back to cooking, baking, and taking pictures of it. I guess a blog is indeed a hobby, there are gazillions of people making a living at it. I'm confident that this blog will never pay my bills or even get me across the harbour, but it will let me release...and isn't that what a hobby is supposed to do?
I'm a faux-foodie for lack of a better term. I love food. I can find beauty in a French stew, simmering all day, and I can chow down with my toddler with a dish of KD and be content (and finally be okay with admitting to that in public). To me it's all about making something for someone that they will love, and knowing that I added love when I made it (insert gagging noises here;) ) I have a backlog of pictures with recipes that I would love to share over time, and I like to see the progression of both my recipes and my photography. I have the camera, now I just need to learn how to use it and get some more practice in.
I'm a faux-foodie for lack of a better term. I love food. I can find beauty in a French stew, simmering all day, and I can chow down with my toddler with a dish of KD and be content (and finally be okay with admitting to that in public). To me it's all about making something for someone that they will love, and knowing that I added love when I made it (insert gagging noises here;) ) I have a backlog of pictures with recipes that I would love to share over time, and I like to see the progression of both my recipes and my photography. I have the camera, now I just need to learn how to use it and get some more practice in.
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