Merry Christmas everyone!
May the blessings of Christmas be with you today and always!
May the blessings of Christmas be with you today and always!
Posts
7 Little Moments!
3 hours ago
Saturday, December 25, 2010
Merry Christmas!
I hope you all are blessed to spend this time with loved ones, somewhere warm and cozy. As I write this, I'm surrounded by the chaos that is my family of 11 12. We had a new addition to the family Thursday, when my older brother proposed to his girlfriend. Looks like a wedding in 2011! We've got a light snow falling outside, a fire going in the fireplace, Swedish Tea Ring in the oven and everyone home for Christmas. Sounds like a pretty good Christmas to me. :)
Friday, December 24, 2010
Fall Recipe Challenge: Spicy Gumdrop Cookies
Another family tradition that I'd yet to try out personally. I baked these specifically to bribe my uncle to hack into my husbands computer that has been denying us access for months, good news it worked! Both the bribe and the hacking! Boy would it be nice to actually be able to use that computer again! These are very tasty treats, people always love the little surprise pieces of gum drop mixed in.
Spicy Gumdrop Cookies
1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups oatmeal
1 cup coconut
1 cup spiced gumdrops, chopped in small pieces
Cream butter and sugar; add eggs and beat well. Add vanilla, then add dry ingredients to creamed mixture. Add oats, coconut, and gumdrops. Bake at 375 degrees for about 10 minutes.
Spicy Gumdrop Cookies
1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups oatmeal
1 cup coconut
1 cup spiced gumdrops, chopped in small pieces
Cream butter and sugar; add eggs and beat well. Add vanilla, then add dry ingredients to creamed mixture. Add oats, coconut, and gumdrops. Bake at 375 degrees for about 10 minutes.
Fall Recipe Challenge: Snickerdoodle Muffins
I think this has been one of my favorite recipes of the challenge so far, I know I've said that about a lot of recipes but these were so so good! Inhaled at work and at home, one batch definitely wasn't enough!
Snickerdoodle Muffins
3 cups flour
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
10 T butter (1 1/4 stick), softened
1 cup sugar
2 eggs
1 cup vanilla yogurt
1/2 cup buttermilk (I used rice milk)
Topping:
4 T butter, melted
1/2 cup sugar
2 T cinnamon
Preheat oven to 375°F. Whisk together the flour, baking powder, baking soda, and salt and set aside. In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes). Add eggs one at a time, beating until incorporated after each one. Add the vanilla yogurt and buttermilk. Add the dry ingredients and mix until all is moist. Do not over mix.
Spray each muffin tin with cooking spray or use cupcake liners. Distribute the muffin batter equally among the cups. Bake until muffins are golden brown, approx 20 Test with a long toothpick to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan. While the muffins are cooling, melt 1/4-1/2 cup of butter and prepare a bowl of cinnamon sugar. While the muffins are still a bit warm, dip the top of the muffins in the melted butter and then in the bowl of cinnamon sugar.
For an extra kick, I mixed cinnamon chips into some of the butter and some I swirled cinnamon through and then some I left plain. All varieties were delicious!
Snickerdoodle Muffins
3 cups flour
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
10 T butter (1 1/4 stick), softened
1 cup sugar
2 eggs
1 cup vanilla yogurt
1/2 cup buttermilk (I used rice milk)
Topping:
4 T butter, melted
1/2 cup sugar
2 T cinnamon
Preheat oven to 375°F. Whisk together the flour, baking powder, baking soda, and salt and set aside. In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes). Add eggs one at a time, beating until incorporated after each one. Add the vanilla yogurt and buttermilk. Add the dry ingredients and mix until all is moist. Do not over mix.
Spray each muffin tin with cooking spray or use cupcake liners. Distribute the muffin batter equally among the cups. Bake until muffins are golden brown, approx 20 Test with a long toothpick to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan. While the muffins are cooling, melt 1/4-1/2 cup of butter and prepare a bowl of cinnamon sugar. While the muffins are still a bit warm, dip the top of the muffins in the melted butter and then in the bowl of cinnamon sugar.
For an extra kick, I mixed cinnamon chips into some of the butter and some I swirled cinnamon through and then some I left plain. All varieties were delicious!
Thursday, December 23, 2010
Fall Recipe Challenge: Ginger Spice Cookies
These cookies were the perfect amount of chewy and crunch combined, we both loved them! They have officially joined the annual bake-a-thon recipe vault. :)
Ginger Spice Cookies
3/4 C Butter flavored Crisco (tried subbing butter first time, didn't work so great)
1 C sugar, plus more for rolling
1 large egg
1/4 C molasses
2 C flour
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1/2 t salt
Preheat oven to 350 degrees. Line cookie sheets with parchment paper or spray with cooking spray. Combine shortening and sugar in a mixer and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated. Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar. Place on cookie sheets. Bake for 8-10 minutes or until just set around the edges and you start to see "crackling" on the top. They'll puff up while they're baking and as they cool they'll flatten. Be careful not to overbake, you want to keep them soft and chewy in the middle!
Ginger Spice Cookies
3/4 C Butter flavored Crisco (tried subbing butter first time, didn't work so great)
1 C sugar, plus more for rolling
1 large egg
1/4 C molasses
2 C flour
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1/2 t salt
Preheat oven to 350 degrees. Line cookie sheets with parchment paper or spray with cooking spray. Combine shortening and sugar in a mixer and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated. Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar. Place on cookie sheets. Bake for 8-10 minutes or until just set around the edges and you start to see "crackling" on the top. They'll puff up while they're baking and as they cool they'll flatten. Be careful not to overbake, you want to keep them soft and chewy in the middle!
Fall Recipe Challenge: Decadent Chocolate Truffles
These were hands down, my favorite new Christmas treat I made this year. They were just incredibly delicious and there are so many endless possibilities with them. A touch of peppermint extract, hazelnut, orange or even maple! I definitely plan to make these a lot, they are super easy and taste just like a Lindt chocolate!
Chocolate Ganache Truffles
1/2 c. cream
2 c. semi sweet chocolate, chopped
1 tsp vanilla extract
1 c. chocolate of choice for dipping, chopped
assorted sprinkles
In shallow pan over medium heat, add cream and bring to a boil. Remove from heat and add chocolate and vanilla. Stir to combine until completely smooth. Let rest for 15 minutes. Pour into plastic wrap lined pan and refrigerate overnight (up to 2 days). Once hardened, roll 1/2 tsp sized pieces into balls. Place balls of ganache onto lined baking sheet. Place baking sheet back into fridge. Meanwhile, in double boiler over low heat, melt dipping chocolate. Remove ganache balls from fridge, carefully dip into chocolate and place onto parchment. Top with sprinkles, if desired, and let cool completely to harden. This only took my truffles a few minutes.
Chocolate Ganache Truffles
1/2 c. cream
2 c. semi sweet chocolate, chopped
1 tsp vanilla extract
1 c. chocolate of choice for dipping, chopped
assorted sprinkles
In shallow pan over medium heat, add cream and bring to a boil. Remove from heat and add chocolate and vanilla. Stir to combine until completely smooth. Let rest for 15 minutes. Pour into plastic wrap lined pan and refrigerate overnight (up to 2 days). Once hardened, roll 1/2 tsp sized pieces into balls. Place balls of ganache onto lined baking sheet. Place baking sheet back into fridge. Meanwhile, in double boiler over low heat, melt dipping chocolate. Remove ganache balls from fridge, carefully dip into chocolate and place onto parchment. Top with sprinkles, if desired, and let cool completely to harden. This only took my truffles a few minutes.
Wednesday, December 22, 2010
Fall Recipe Challenge: Sugar Cookies
I decided to try an additional sugar cookie recipe this year in addition to our regular frosted sugar cookies. While, I have never met a recipe that came close to my frosted sugar cookies, I figured it couldn't hurt to test a recipe out that didn't require frosting and is merely rolled in sugar before baking. These were delicious, definitely not the same variety as the frosted but much less time consuming!
Sugar Cookies
2 cups flour
1/2 tsp baking powder
1/4 tsp salt
2 sticks butter, softened but still cool(reserve butter wrappers for later)
1 cup sugar, plus extra for dough rolling
1 T brown sugar
1 egg
1 1/2 tsp vanilla extract
Preheat oven to 375ยบ F. Line two baking sheets with parchment paper or spray with nonstick cooking spray. Whisk the flour, baking powder and salt together in a medium bowl and set aside. Cream together butter, 1 cup sugar and brown sugar until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla; beat at medium speed until combined, about 30 seconds. Add the dry ingredients at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Place the sugar for rolling in a shallow bowl. Place your hands under cold running water and shake off any excess (this will prevent the dough from sticking to your hands and ensure that the sugar sticks to the dough). Roll a heaping tablespoon of dough into a 1 1/2 inch ball between moistened palms, roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with remaining dough, moistening your hands as necessary and spacing the balls about 2 inches apart. Butter the bottom of a drinking glass with the butter wrapper. Dip glass in the remaining sugar and flatten the balls down to about 3/4 inch thick (re-dip glass in sugar as necessary to prevent sticking).
Bake for approximately 15 minutes until the cookies are golden brown around the edges and their centers are just set and very lightly colored, rotating the baking sheets front to back and top to bottom half-way through baking. Cool on sheets about 3 minutes; transfer to a wire rack to cool to room temperature.
Sugar Cookies
2 cups flour
1/2 tsp baking powder
1/4 tsp salt
2 sticks butter, softened but still cool(reserve butter wrappers for later)
1 cup sugar, plus extra for dough rolling
1 T brown sugar
1 egg
1 1/2 tsp vanilla extract
Preheat oven to 375ยบ F. Line two baking sheets with parchment paper or spray with nonstick cooking spray. Whisk the flour, baking powder and salt together in a medium bowl and set aside. Cream together butter, 1 cup sugar and brown sugar until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla; beat at medium speed until combined, about 30 seconds. Add the dry ingredients at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Place the sugar for rolling in a shallow bowl. Place your hands under cold running water and shake off any excess (this will prevent the dough from sticking to your hands and ensure that the sugar sticks to the dough). Roll a heaping tablespoon of dough into a 1 1/2 inch ball between moistened palms, roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with remaining dough, moistening your hands as necessary and spacing the balls about 2 inches apart. Butter the bottom of a drinking glass with the butter wrapper. Dip glass in the remaining sugar and flatten the balls down to about 3/4 inch thick (re-dip glass in sugar as necessary to prevent sticking).
Bake for approximately 15 minutes until the cookies are golden brown around the edges and their centers are just set and very lightly colored, rotating the baking sheets front to back and top to bottom half-way through baking. Cool on sheets about 3 minutes; transfer to a wire rack to cool to room temperature.
Fall Recipe Challenge: Peppermint Truffles
This was the first year I've tried my hand at truffles, though, now that I think about it, the buckeyes and chocolate delights I've made for years would probably fall under the "truffle" category. These were pretty easy to make and were one of the first items to disappear off the cookie platters with requests for more. Definitely a delicious festive treat!
Peppermint Truffles
12 oz. white chocolate
4 oz. red or pink candy melts
1/2 cup heavy cream
1/8 tsp peppermint extract
1/8 tsp vanilla extract
4 oz. semi-sweet chocolate
12ish candy canes
In medium bowl over pan of boiling water over medium low heat (or you can just use a double boiler!), combine 12 oz. white chocolate, red/pink candy melts, and heavy cream. Stir until completely melted and smooth. Remove from heat and add peppermint and vanilla extracts. Stir to incorporate and refrigerate bowl for at least 4 hours. Once properly chilled, roll tsp of truffle filling into balls. Place formed balls onto wax paper lined baking sheet and place in freezer. While peppermint balls are chilling, crush the candy canes, place in small bowl and set aside. Melt semi-sweet chocolate until smooth. Remove truffles from freezer, roll to make sure evenness then dip into chocolate and then into crushed candies. Place finished truffle back onto wax paper lined baking tray and repeat with remaining truffles. Let stand for 1 hour or until completely dry.
Peppermint Truffles
12 oz. white chocolate
4 oz. red or pink candy melts
1/2 cup heavy cream
1/8 tsp peppermint extract
1/8 tsp vanilla extract
4 oz. semi-sweet chocolate
12ish candy canes
In medium bowl over pan of boiling water over medium low heat (or you can just use a double boiler!), combine 12 oz. white chocolate, red/pink candy melts, and heavy cream. Stir until completely melted and smooth. Remove from heat and add peppermint and vanilla extracts. Stir to incorporate and refrigerate bowl for at least 4 hours. Once properly chilled, roll tsp of truffle filling into balls. Place formed balls onto wax paper lined baking sheet and place in freezer. While peppermint balls are chilling, crush the candy canes, place in small bowl and set aside. Melt semi-sweet chocolate until smooth. Remove truffles from freezer, roll to make sure evenness then dip into chocolate and then into crushed candies. Place finished truffle back onto wax paper lined baking tray and repeat with remaining truffles. Let stand for 1 hour or until completely dry.
Tuesday, December 21, 2010
Fall Recipe Challenge: Almond Cookies
These little cookies were pretty scrumptious, a welcome addition to a cookie plate at Christmas time. The recipe was first shared with me by a good friend of mine, Karen, and she has gotten me hooked!
Almond Cookies
1 cup butter, softend
3/4 cup sugar
1 tsp almond extract
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups powdered sugar
1 tsp almond extract
5 tsp water (approx.)
Combine butter, sugar and almond extract and beat until creamy. In a seperate bowl, combine flour, baking powder and salt. Slowly beat until to the butter mixture until combined. Roll dough into 1 inch balls and place 2 inches apart on the cookie sheet (if the dough is a little soft, you may need to refidgerate the dough for a bit first). Rub a little butter on the bottom of a glass then dip in sugar and use to flatten cookies. Bake 7-9 minutes until only LIGHTLY browned. Once cooled completely top with glaze (powdered sugar, almond extract and water) and almond slices.
Almond Cookies
1 cup butter, softend
3/4 cup sugar
1 tsp almond extract
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups powdered sugar
1 tsp almond extract
5 tsp water (approx.)
Combine butter, sugar and almond extract and beat until creamy. In a seperate bowl, combine flour, baking powder and salt. Slowly beat until to the butter mixture until combined. Roll dough into 1 inch balls and place 2 inches apart on the cookie sheet (if the dough is a little soft, you may need to refidgerate the dough for a bit first). Rub a little butter on the bottom of a glass then dip in sugar and use to flatten cookies. Bake 7-9 minutes until only LIGHTLY browned. Once cooled completely top with glaze (powdered sugar, almond extract and water) and almond slices.
Fall Recipe Challenge: Cherry Dipped Cookies
Mmmm over the years I have developed an incredible fondness for cherries in things. Cherry chocolate cake...brown butter cherry bars...mmmm. Anyway, this is another delicious cherry recipe that I tried that has received rave reviews. It's kind of like a cherry shortbread and wasn't hard to make at all!
2 1/2 cups flour
3/4 cup sugar, divided
1 cup cold butter, cubed
1/2 cup finely chopped maraschino cherries, drained
2/3 cup white baking chocolate, finely chopped
8 ounces chocolate (any kind you want, this is for dipping)
1/2 tsp almond extract
2 tsp shortening
Red & green sugar sprinkles
Combine flour and 1/2 cup sugar in a large bowl. Cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball. Roll into 1 inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
In a microwave, melt shortening and chocolate of choice in 30 second intervals, until melted. Dip half of each cookie into chocolate; allow excess to drip off. Sprinkle with sugar sprinkles. Place on waxed paper until set.
2 1/2 cups flour
3/4 cup sugar, divided
1 cup cold butter, cubed
1/2 cup finely chopped maraschino cherries, drained
2/3 cup white baking chocolate, finely chopped
8 ounces chocolate (any kind you want, this is for dipping)
1/2 tsp almond extract
2 tsp shortening
Red & green sugar sprinkles
Combine flour and 1/2 cup sugar in a large bowl. Cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball. Roll into 1 inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
In a microwave, melt shortening and chocolate of choice in 30 second intervals, until melted. Dip half of each cookie into chocolate; allow excess to drip off. Sprinkle with sugar sprinkles. Place on waxed paper until set.
Monday, December 20, 2010
Fall Recipe Challenge: Deep Dish Pizza
OMG you guys, best pizza we've ever had. This was like eating at Lou Malnatis in Chicago! Hubs and I ended up having this two nights in a row we loved it so much and we definitely are looking forward to making it again. Five out of five stars for sure! We paired it with the Chunky meat sauce, several stir-fried onions and freshly grated cheddar cheese. So delicious, the potato in the dough really makes it moist!
Deep Dish Pizza Crust
1 medium russet potato, about 9 ounces, peeled and quartered
3 1/2 cups flour
1 1/2 tsp instant yeast
1 3/4 tsp salt
1 cup warm water (about 110 degrees)
4 T olive oil, plus more for coating the bowl
Bring a small post of water and the potato to a boil. Cook until tender. Drain and cool until it can comfortably be handled. Once, cool, smash with a fork. Measure out 1 1/3 cups lightly packed potato and set aside for dough.
Adjust one oven rack to the highest position in oven and the other to the lowest. Heat the oven to 200 degrees. Once it reaches 200, keep heated for 10 minutes and then turn off the heat.
Combine flour, yeast, and salt in mixer. While mixing on low, add water and mix just until dough comes together in a sticky ball. Add the potato and mix for several seconds, then add 2 T. of the oil and mix several more seconds, until the dough is smooth and slightly sticky. Transfer to a lightly-oiled bowl, turn to coat with oil, and cover with towel. Place in the warmed oven until the dough is soft and spongy and about doubled in size, about 30-35 minutes.
Oil the bottom of a 10-inch deep-dish pizza pan with remaining olive oil (2 T). It may seem like a lot of oil, but you need this to brown the crust while it's baking in the oven. Remove the dough and gently punch down on a clean, dry work surface. Divide in two, and pat one of the halves into a 9-inch round and transfer to the pan. Cover with towel and let rest approx 10 minutes, until it no longer resists shaping. Repeat with the other half, or wrap it well with plastic wrap and freeze in a freezer bag. If you are like us, you will set aside the second half to freeze and then you will try the first pizza and immediately get out the second half of dough and make another pizza! :)
Place a pizza stone or rimless baking sheet in the oven on the lowest rack (do not use an insulated cookie sheet) and preheat the oven to 500 degrees. Uncover the dough and pull it into the edges and up the sides of the pan to form a 1-inch lip. Cover again, and let rise in a warm, draft-free spot for about 30 minutes, until about doubled. Uncover and pierce generously with a fork. (do this a lot!) Reduce the oven temperature to 425 degrees and place the pan on the heated stone or baking sheet until the crust is dry and lightly browned, approx 5-10 minutes.
Add sauce and cheese to baked crust and return to the oven for 10-15 minutes. Move the pizza to the top rack and bake until the cheese is golden brown in spots, approx 5 minutes longer. Let the pizza sit for 5-10 minutes before cutting in otherwise you'll end up with a mess!
Deep Dish Pizza Crust
1 medium russet potato, about 9 ounces, peeled and quartered
3 1/2 cups flour
1 1/2 tsp instant yeast
1 3/4 tsp salt
1 cup warm water (about 110 degrees)
4 T olive oil, plus more for coating the bowl
Bring a small post of water and the potato to a boil. Cook until tender. Drain and cool until it can comfortably be handled. Once, cool, smash with a fork. Measure out 1 1/3 cups lightly packed potato and set aside for dough.
Adjust one oven rack to the highest position in oven and the other to the lowest. Heat the oven to 200 degrees. Once it reaches 200, keep heated for 10 minutes and then turn off the heat.
Combine flour, yeast, and salt in mixer. While mixing on low, add water and mix just until dough comes together in a sticky ball. Add the potato and mix for several seconds, then add 2 T. of the oil and mix several more seconds, until the dough is smooth and slightly sticky. Transfer to a lightly-oiled bowl, turn to coat with oil, and cover with towel. Place in the warmed oven until the dough is soft and spongy and about doubled in size, about 30-35 minutes.
Oil the bottom of a 10-inch deep-dish pizza pan with remaining olive oil (2 T). It may seem like a lot of oil, but you need this to brown the crust while it's baking in the oven. Remove the dough and gently punch down on a clean, dry work surface. Divide in two, and pat one of the halves into a 9-inch round and transfer to the pan. Cover with towel and let rest approx 10 minutes, until it no longer resists shaping. Repeat with the other half, or wrap it well with plastic wrap and freeze in a freezer bag. If you are like us, you will set aside the second half to freeze and then you will try the first pizza and immediately get out the second half of dough and make another pizza! :)
Place a pizza stone or rimless baking sheet in the oven on the lowest rack (do not use an insulated cookie sheet) and preheat the oven to 500 degrees. Uncover the dough and pull it into the edges and up the sides of the pan to form a 1-inch lip. Cover again, and let rise in a warm, draft-free spot for about 30 minutes, until about doubled. Uncover and pierce generously with a fork. (do this a lot!) Reduce the oven temperature to 425 degrees and place the pan on the heated stone or baking sheet until the crust is dry and lightly browned, approx 5-10 minutes.
Add sauce and cheese to baked crust and return to the oven for 10-15 minutes. Move the pizza to the top rack and bake until the cheese is golden brown in spots, approx 5 minutes longer. Let the pizza sit for 5-10 minutes before cutting in otherwise you'll end up with a mess!
Fall Recipe Challenge: Chunky Meat Sauce
This was the perfect sauce for the deep dish pizzas we made and I think it would be equally delicious in lasagna & other pasta dishes. For a vegetarian option, just leave out the meat, I tried it both ways and think my former-vegetarian self actually preferred it better without!
Pizza Sauce:
1 lb. ground turkey
1 (14.5 oz) can Italian style diced tomatoes (I used basil and garlic flavored for an added boost)
1 T tomato paste
1 T basil
1 tsp oregano
1 tsp thyme
1 T olive oil
1-2 cloves garlic, minced
salt & pepper to taste
Drizzle olive oil in a hot sauce pan over medium high heat, saute meat until cooked through. Add garlic and cook for 1-2 minutes until fragrant. Add whole can of tomatoes (don't drain), tomato paste, fresh herbs and salt/pepper. Stir and heat through. Set aside until ready to use.
Pizza Sauce:
1 lb. ground turkey
1 (14.5 oz) can Italian style diced tomatoes (I used basil and garlic flavored for an added boost)
1 T tomato paste
1 T basil
1 tsp oregano
1 tsp thyme
1 T olive oil
1-2 cloves garlic, minced
salt & pepper to taste
Drizzle olive oil in a hot sauce pan over medium high heat, saute meat until cooked through. Add garlic and cook for 1-2 minutes until fragrant. Add whole can of tomatoes (don't drain), tomato paste, fresh herbs and salt/pepper. Stir and heat through. Set aside until ready to use.
Monday Madness
So far it's looking like a super busy week for me and I'm not even talking Christmas...I'm just talking work. End of the year financial stuff, year-end closing of the books, ramping up for the end of year audit, every single other person being out for the holidays which means your work has just multiplied at an alarming rate... Anyone else experiencing this?
On top of the work drama, I'm feeling behind, swamped and majorly stressed out. I haven't wrapped a gift, I just found out I have several more presents that I have to make/buy. Boooo, I thought I was at least done shopping! I hate going out this time of year! Husband needs a present for work tomorrow or the next day.
Our house looks like an absolute train wreck.
-Jewelry has been selling both through my etsy shop, custom orders and personal requests from friends and family so our office looks like a jewelry store imploded inside it.
-Our bedroom is filled with stacks of Christmas gifts and bags of returns.
-Our kitchen is a constant reminder of bakefest 2010 plus the fall cooking challenge. We have no dishwasher and limited counter space and an overflowing amount of groceries and produce, plus a packed out fridge. I'm feeling a burning need to clean the whole thing AGAIN from ceiling to floor even though I just scrubbed it sparkling a week ago.
-our living room is filled with paper recycling from packages coming in every day, plus gobs of Christmas remnants.
Really, our bathroom is about the only sparkling place right now.
Family is all coming into to town. All the siblings are back from college, military leave, etc. And they all seem to come with extra people. Christmas celebrations have already started and mentally I either need a couple more weeks before Christmas or I just need it to be done already. I'm leaning towards the second option.
Ugh, no matter how prepared I am, something always happens to throw a wrench into my "relaxing" Christmas schedule. I'd love to throw it all off and just be able to focus on the reason for the season but I think work would fire me if I didn't show up and there are just not enough hours in the day outside of work to get the necessities done.
I typed up a whoooooole bunch of the fall challenge recipes before things got crazy, so don't be surprised when you start seeing them pop up in your reader. I was smart for once and scheduled them ahead of time! :)
On top of the work drama, I'm feeling behind, swamped and majorly stressed out. I haven't wrapped a gift, I just found out I have several more presents that I have to make/buy. Boooo, I thought I was at least done shopping! I hate going out this time of year! Husband needs a present for work tomorrow or the next day.
Our house looks like an absolute train wreck.
-Jewelry has been selling both through my etsy shop, custom orders and personal requests from friends and family so our office looks like a jewelry store imploded inside it.
-Our bedroom is filled with stacks of Christmas gifts and bags of returns.
-Our kitchen is a constant reminder of bakefest 2010 plus the fall cooking challenge. We have no dishwasher and limited counter space and an overflowing amount of groceries and produce, plus a packed out fridge. I'm feeling a burning need to clean the whole thing AGAIN from ceiling to floor even though I just scrubbed it sparkling a week ago.
-our living room is filled with paper recycling from packages coming in every day, plus gobs of Christmas remnants.
Really, our bathroom is about the only sparkling place right now.
Family is all coming into to town. All the siblings are back from college, military leave, etc. And they all seem to come with extra people. Christmas celebrations have already started and mentally I either need a couple more weeks before Christmas or I just need it to be done already. I'm leaning towards the second option.
Ugh, no matter how prepared I am, something always happens to throw a wrench into my "relaxing" Christmas schedule. I'd love to throw it all off and just be able to focus on the reason for the season but I think work would fire me if I didn't show up and there are just not enough hours in the day outside of work to get the necessities done.
I typed up a whoooooole bunch of the fall challenge recipes before things got crazy, so don't be surprised when you start seeing them pop up in your reader. I was smart for once and scheduled them ahead of time! :)
Sunday, December 19, 2010
Recipe Challenge: Oreo Truffles
Oreo Truffles
1 bag Oreo cookies, ground in food processor
1 1/2 8 ox packages of cream cheese, softened
2 cups white chocolate candy melts s or 1 package almond park (white chocolate candy coating)
1/2 cup semisweet chocolate chips or 1 square of the chocolate bark for drizzling (or colored candy melts!)
Combine crushed oreos and cream cheese in mixer until well mixed. Roll into 1 inch balls (makes approx 40) and place onto baking sheet or tray. Refrigerate overnight or until very firm.
Melt white chocolate in microwave for 1-2 minutes. Using 2 little spoons or toothpicks, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt dark chocolate/candy melts and spoon into the corner of a ziplock baggie (you can also microwave right in the ziplock but I don't like the idea of the plastic possibly leaching into my food). Snip a small corner and drizzle back and forth over the truffles. Let dry.
1 bag Oreo cookies, ground in food processor
1 1/2 8 ox packages of cream cheese, softened
2 cups white chocolate candy melts s or 1 package almond park (white chocolate candy coating)
1/2 cup semisweet chocolate chips or 1 square of the chocolate bark for drizzling (or colored candy melts!)
Combine crushed oreos and cream cheese in mixer until well mixed. Roll into 1 inch balls (makes approx 40) and place onto baking sheet or tray. Refrigerate overnight or until very firm.
Melt white chocolate in microwave for 1-2 minutes. Using 2 little spoons or toothpicks, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt dark chocolate/candy melts and spoon into the corner of a ziplock baggie (you can also microwave right in the ziplock but I don't like the idea of the plastic possibly leaching into my food). Snip a small corner and drizzle back and forth over the truffles. Let dry.
Saturday, December 18, 2010
Recipe Challenge: Cookie Dough Truffles
Cookie Dough Truffles
8 T unsalted butter, at room temperature
3/4 cup light brown sugar, packed
2 1/4 cup all-purpose flour
1 (14oz) can sweetened condensed milk
1 tsp vanilla extract
1/2 cup mini semisweet chocolate chips
1 1/2 lb. semisweet (or bittersweet) chocolate coarsely chopped
Mini chocolate chips (for garnish)
Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls. Shape the chilled cookie dough mixture into 1-1 1/2 inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.
When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before chocolate sets (I opted to make mine a bit Christmas-y). Once all the truffles have been dipped, store them in the refrigerator until ready to serve.
8 T unsalted butter, at room temperature
3/4 cup light brown sugar, packed
2 1/4 cup all-purpose flour
1 (14oz) can sweetened condensed milk
1 tsp vanilla extract
1/2 cup mini semisweet chocolate chips
1 1/2 lb. semisweet (or bittersweet) chocolate coarsely chopped
Mini chocolate chips (for garnish)
Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls. Shape the chilled cookie dough mixture into 1-1 1/2 inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.
When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before chocolate sets (I opted to make mine a bit Christmas-y). Once all the truffles have been dipped, store them in the refrigerator until ready to serve.
Friday, December 17, 2010
Happy Friday
Thank you all for the sweet comments and emails you sent my way, really just blows my mind how many people care about little ole me and my problems! Please know that for all of you out there currently struggling with fertility, I'm praying for you every day! And for those of you who are pregnant, I'm praying for safe deliveries and healthy babies for you all too!
I can only hope that this too shall pass and I will be able to look back on this time with a healthy baby in my arms or sporting a prego bump. I covet your prayers, I know God is listening to all of them!
On a more fun note, Hubs thought I should put up a post on other happier things going on, so allow me to share a photo with you that he snapped earlier today. Blog world, meet Sylvia, Eva for short, my new "baby":
After more than three and half years with our old phones, Hubs and I decided to join the new millennium and upgrade to smart phones. And not just any old smart phones, but the HTC Evo! Best 4G phone on the planet!
They warned us to be careful and keep a close eye out for quickening of the heart, flush to the face and grabby twitchy hands, but alas, it's too late and both Hubs and I are goners. Head over heels in love.
The phones arrived Saturday and why hello, world, how different you appear when I am not tied to a computer! It's a wonderful thing. It'll take us a little while to figure out all the gizmos and apps, but so far, I've figured out how to deposit checks by snapping a photo and uploading to my banks website, best.app.ever. :)
Also, I've been able to join in on twitter like I never have in the past! If you'd like to follow, I'm purelyelegant on twitter and if you follow me and I don't follow you, leave me a note in the comments and I'll update my followers!
One last thing before I go, I'm way backlogged on recipe posts but I caught up on quite the backlog last night and this evening, don't be surprised if you see a whole bunch of them in a row. :) That's just how I roll...
Enjoy your last holiday weekend before Christmas folks, I'm pretty much done shopping other than a trinket or two for Hubs stocking! Hoping I can stay out of the mall as much as possible!
I can only hope that this too shall pass and I will be able to look back on this time with a healthy baby in my arms or sporting a prego bump. I covet your prayers, I know God is listening to all of them!
On a more fun note, Hubs thought I should put up a post on other happier things going on, so allow me to share a photo with you that he snapped earlier today. Blog world, meet Sylvia, Eva for short, my new "baby":
After more than three and half years with our old phones, Hubs and I decided to join the new millennium and upgrade to smart phones. And not just any old smart phones, but the HTC Evo! Best 4G phone on the planet!
They warned us to be careful and keep a close eye out for quickening of the heart, flush to the face and grabby twitchy hands, but alas, it's too late and both Hubs and I are goners. Head over heels in love.
The phones arrived Saturday and why hello, world, how different you appear when I am not tied to a computer! It's a wonderful thing. It'll take us a little while to figure out all the gizmos and apps, but so far, I've figured out how to deposit checks by snapping a photo and uploading to my banks website, best.app.ever. :)
Also, I've been able to join in on twitter like I never have in the past! If you'd like to follow, I'm purelyelegant on twitter and if you follow me and I don't follow you, leave me a note in the comments and I'll update my followers!
One last thing before I go, I'm way backlogged on recipe posts but I caught up on quite the backlog last night and this evening, don't be surprised if you see a whole bunch of them in a row. :) That's just how I roll...
Enjoy your last holiday weekend before Christmas folks, I'm pretty much done shopping other than a trinket or two for Hubs stocking! Hoping I can stay out of the mall as much as possible!
Monday, December 13, 2010
An Honest Update
I've been struggling friends, there's been lots and lots of happy news and Christmas miracles being announced 'round the blogosphere, unfortunately it's made Hubs and my own news a bit tougher to work through. I'm over the moon happy for all my friends who have been blessed with pregnancy and new babies. I'm merely left confused and saddened and a teensy bit frustrated...with myself, with my body and maybe, just a bit with God.
So please forgive my blogging silence over the last week, I needed a break from the emotional outlet and a chance to not feel for a little while. I'm trying to get back into the swing of things of now, I have tons of recipes and other frivolty to update on.
Hope everybody enjoyed their weekend!
So please forgive my blogging silence over the last week, I needed a break from the emotional outlet and a chance to not feel for a little while. I'm trying to get back into the swing of things of now, I have tons of recipes and other frivolty to update on.
Hope everybody enjoyed their weekend!
Saturday, December 4, 2010
Fall Recipe Challenge: Spice Donuts
This post is going to cover two different recipes because I did two variations of the recipe....maybe that's cheating on the challenge but I figure I challenged myself so I can bend the rules, right? See the bottom for the Blueberry Spice Donuts
These little guys were scrumptious! If you liked the pumpkin spice donuts, you will love these just as much as it's a very similar recipe. We had the entire batch finished in two days with a little help from my work. We polished the last few off during black Friday shopping and they were delish!
Sugar and Spice Donuts
1 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/3 cup oil
3/4 cup sugar
1 egg
3/4 cup milk
Topping
1/4 cup butter
1/3 cup sugar
1 heaping T cinnamon
Combine flour, baking powder, salt, nutmeg and cinnamon. In a separate bowl, combine oil, sugar, egg and milk. Add dry ingredients to wet and stir only to combine.
Coat a mini-muffin pan with oil and fill about 3/4 way with mixture. Bake at 350 degrees for 15-20 minutes.
In the meantime, melt the butter in a bowl and combine the sugar and cinnamon in a second bowl. Shake the muffins out of the pan while still warm. Dip the muffins one-by-one in the butter and then into the sugar & cinnamon mix. Try not to eat the whole batch at once.
For the Blueberry spice version. I combined a heaping spoonful of sour cream and 1 cup of blueberries to the batter. They were some of the most delicious blueberry "donut muffins" I have ever had. Let's gaze on that deliciousness one more time...
These little guys were scrumptious! If you liked the pumpkin spice donuts, you will love these just as much as it's a very similar recipe. We had the entire batch finished in two days with a little help from my work. We polished the last few off during black Friday shopping and they were delish!
Sugar and Spice Donuts
1 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/3 cup oil
3/4 cup sugar
1 egg
3/4 cup milk
Topping
1/4 cup butter
1/3 cup sugar
1 heaping T cinnamon
Combine flour, baking powder, salt, nutmeg and cinnamon. In a separate bowl, combine oil, sugar, egg and milk. Add dry ingredients to wet and stir only to combine.
Coat a mini-muffin pan with oil and fill about 3/4 way with mixture. Bake at 350 degrees for 15-20 minutes.
In the meantime, melt the butter in a bowl and combine the sugar and cinnamon in a second bowl. Shake the muffins out of the pan while still warm. Dip the muffins one-by-one in the butter and then into the sugar & cinnamon mix. Try not to eat the whole batch at once.
For the Blueberry spice version. I combined a heaping spoonful of sour cream and 1 cup of blueberries to the batter. They were some of the most delicious blueberry "donut muffins" I have ever had. Let's gaze on that deliciousness one more time...
Friday, December 3, 2010
Fall Recipe Challenge: Creamy Pumpkin Dip
This was a fun dessert/appetizer for a number of our parties this fall. We served it with apples and ginger snaps at our bonfire, again at a small group get-together and also at a church thanksgiving feast. It was quite popular at all the events and was super easy to put together! I especially like the extra touch of maple syrup, a little bit of Vermont just for Hubs!
Creamy Pumpkin Dip
8 oz. cream cheese, softened
1 can pumpkin (15 oz.)
1/3 cup brown sugar
1 T pure maple syrup (I free poured this with a generous hand but we love maple syrup!)
1 T cinnamon (I did a nice heaping T)
Whip the cream cheese, slowly add the other ingredients in and serve with apples (not shown) and ginger snaps!
Creamy Pumpkin Dip
8 oz. cream cheese, softened
1 can pumpkin (15 oz.)
1/3 cup brown sugar
1 T pure maple syrup (I free poured this with a generous hand but we love maple syrup!)
1 T cinnamon (I did a nice heaping T)
Whip the cream cheese, slowly add the other ingredients in and serve with apples (not shown) and ginger snaps!
Fall Recipe Challenge: Apple Spice Muffins
Even though we are preparing to head into the Winter season, I still wanted to post this recipe because these are just so good! I cut the oil and sugar in half and subbed in applesauce instead, creating a deliciously moist and apple-y muffin.
Apple Spice Muffins
1 cup sugar
2 eggs
1/2 cup oil
1/2 cup applesauce
1 t vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
3 cups peeled, cored, diced apples (around 3 apples)
brown sugar for topping (around 1/2 cup)
Preheat oven to 350 degrees. Cream sugar. Add eggs, oil, applesauce and vanilla. In a separate bowl, whisk together the dry ingredients and then add to the applesauce mixture. The batter will be very thick. Add the diced apples. Butter & flour muffin tins or use paper liners. Fill muffin tins almost to the top about 3/4 of the way full. Sprinkle with brown sugar and bake for 20-25 minutes. The recipes makes about 18-24 muffins and they freeze beautifully!
Apple Spice Muffins
1 cup sugar
2 eggs
1/2 cup oil
1/2 cup applesauce
1 t vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
3 cups peeled, cored, diced apples (around 3 apples)
brown sugar for topping (around 1/2 cup)
Preheat oven to 350 degrees. Cream sugar. Add eggs, oil, applesauce and vanilla. In a separate bowl, whisk together the dry ingredients and then add to the applesauce mixture. The batter will be very thick. Add the diced apples. Butter & flour muffin tins or use paper liners. Fill muffin tins almost to the top about 3/4 of the way full. Sprinkle with brown sugar and bake for 20-25 minutes. The recipes makes about 18-24 muffins and they freeze beautifully!
Fall Recipe Challenge: Pesto Chicken
Mmmmmm, this pesto chicken recipe was incredible and super easy to make. I can't believe I haven't made it like this before but this recipe is definitely entering in the regular rotation!
Pesto Chicken
2 chicken breasts
2 vine-ripened tomatoes
Pesto
Italian cheese (we actually used a combination of Gruyere and sharp cheddar)
Salt and pepper
Place the chicken breasts, pesto (use as much as you'd like to thoroughly coat the chicken), salt and pepper in a plastic bag and let sit for about 30-45 minutes.
Once they have marinated to your liking, place the chicken in the oven for 15 minutes, or until the chicken is just a bit pink in the center.
Place sliced tomatoes on the chicken and return to oven. Once chicken is cooked through, sprinkle with cheese and return to the oven just long enough for the cheese to melt. Contrary to the photo above, we didn't use a lot of cheese, but if you use freshly grated like we did, you'll get an extra delicious melt! It's incredible served with pasta or potato to soak up the pesto/tomato juices!
Pesto Chicken
2 chicken breasts
2 vine-ripened tomatoes
Pesto
Italian cheese (we actually used a combination of Gruyere and sharp cheddar)
Salt and pepper
Place the chicken breasts, pesto (use as much as you'd like to thoroughly coat the chicken), salt and pepper in a plastic bag and let sit for about 30-45 minutes.
Once they have marinated to your liking, place the chicken in the oven for 15 minutes, or until the chicken is just a bit pink in the center.
Place sliced tomatoes on the chicken and return to oven. Once chicken is cooked through, sprinkle with cheese and return to the oven just long enough for the cheese to melt. Contrary to the photo above, we didn't use a lot of cheese, but if you use freshly grated like we did, you'll get an extra delicious melt! It's incredible served with pasta or potato to soak up the pesto/tomato juices!
Christmas Comes But Once A Year
Look, I promised you a post with our Christmas tree and I'm actually following through! Sometimes, I even impress myself! ;) I should warn you, Hubs and I aren't much on "theming". We have a lot of beautiful items, but the only "theme" involved is that they are all very much beloved and filled with special memories. If you stick to themes, you probably won't like our tree, but I must say, when I turn the lights out at night and just lay in front of the tree, it's magical! Just like when I was a child. :) Without further ado:
8ft blue spruce straight from the farm! A farm that served complimentary hot chocolate, hot apple cider and chocolate marshmallow Santa's I might add! The only mishap would have been when we got two thirds of the way through the lights and realized that the only other time we've ever put up a tree, it was clearly only half this size and we were waaaaay short on lights. A quick trip to walmart for two more strings took care of that glitch and we took the opportunity to grab pizza hut pizza (a splurge for us) to mow down on while we decked our tree.
And deck the tree we did, somehow we already have a full tree, I have no idea where we will fit new ornaments next year! Hubs and I have a tradition of getting each other a new ornament every year that has "special meaning" plus we buy a Christmas ornament every time we vacation in a new place! I took photos of some of our favorites but excuse the poor quality of the photos, the light in our house is not very good and flash pretty much ruins the shot!
One of the many from when we lived in Boston
Disney World earlier this year
From our honeymoon in Saint Lucia
Chicago earlier this year
We get the special edition White House annual ornament each year, this was last years.
Maryland blue crab
Hand blown glass ornament from North Carolina last year
The rest of the beloved hodgepodge are little mementos we've been gifted or given to each other. Some of our favorites:
I gave Hubs this ornament our first Christmas, we both adore the s'mores ornaments!
We have a tree filled with hockey and baseball ornaments, I gave Hubs this one the second year we were together.
This was the very first ornament Hubs ever gave me, right after he took me to see the Nutcracker ballet in Boston!
We bought this ornament together at the Christmas tree farm in Boston the very first year we got a tree and decorated it. We were engaged at that point, 10 months until we got married! Hard to tell but written in the heart it says "Our First Christmas"
Hubs gift to me two years ago, a shoe tree, how appropriate!
Another one of the many sports themed, Hubs got this one the same year he got the hockey one above.
Last but not least, the cooking utensil one Hubs bought me last Christmas, I love it!
8ft blue spruce straight from the farm! A farm that served complimentary hot chocolate, hot apple cider and chocolate marshmallow Santa's I might add! The only mishap would have been when we got two thirds of the way through the lights and realized that the only other time we've ever put up a tree, it was clearly only half this size and we were waaaaay short on lights. A quick trip to walmart for two more strings took care of that glitch and we took the opportunity to grab pizza hut pizza (a splurge for us) to mow down on while we decked our tree.
And deck the tree we did, somehow we already have a full tree, I have no idea where we will fit new ornaments next year! Hubs and I have a tradition of getting each other a new ornament every year that has "special meaning" plus we buy a Christmas ornament every time we vacation in a new place! I took photos of some of our favorites but excuse the poor quality of the photos, the light in our house is not very good and flash pretty much ruins the shot!
One of the many from when we lived in Boston
Disney World earlier this year
From our honeymoon in Saint Lucia
Chicago earlier this year
We get the special edition White House annual ornament each year, this was last years.
Maryland blue crab
Hand blown glass ornament from North Carolina last yearThe rest of the beloved hodgepodge are little mementos we've been gifted or given to each other. Some of our favorites:
I gave Hubs this ornament our first Christmas, we both adore the s'mores ornaments!
We have a tree filled with hockey and baseball ornaments, I gave Hubs this one the second year we were together.
This was the very first ornament Hubs ever gave me, right after he took me to see the Nutcracker ballet in Boston!
We bought this ornament together at the Christmas tree farm in Boston the very first year we got a tree and decorated it. We were engaged at that point, 10 months until we got married! Hard to tell but written in the heart it says "Our First Christmas"
Hubs gift to me two years ago, a shoe tree, how appropriate!
Another one of the many sports themed, Hubs got this one the same year he got the hockey one above.
Last but not least, the cooking utensil one Hubs bought me last Christmas, I love it!Thursday, December 2, 2010
Fall Recipe Challenge: Roasted Garlic Pasta
This recipe was incredible and totally off the cuff. I didn't follow a recipe, just threw in what we like. It was incredible and Hubs requested that we have it weekly, doesn't he understand I have a challenge to complete by the end of the year!?!?!? Really though, I took it as a compliment and quite agree with him, it was that good!
Roasted Garlic Pasta
olive oil
3 roasted garlic chicken sausage
1 onion, sliced
5-6 garlic cloves, minced
2 cups peas, cooked
1 cup cheddar cheese, grated
1 pound pasta, cooked
1 batch of white sauce (1/2 stick butter, flour & 4 cups milk)
Cook the pasta, drain and set aside. Warm and drain peas and add to cooked pasta.
Slice 3 roasted garlic chicken sausage (we used trader joes brand) and saute in a drizzle of olive oil until browned.
Remove from pan and add to cooked pasta, add another drizzle of olive oil to the saute pan and saute the onions and garlic until nice and caramelized (I added the garlic towards the end so it wouldn't burn). Add to the pasta.
While the onion and garlic is cooking, melt 1/2 stick of butter. Add enough flour to make a very thick paste. Add milk and heat for five minutes in the microwave. Stir and heat for another five (it should start to thicken). Stir again and heat for a few more minutes until thickened (should be the consistency of an alfredo sauce). The time required will really depend on your type of milk, when I rice milk, I generally have to heat it for a bit more than 10 minutes and occasionally have to add a bit of extra flour in the end to help it thicken a bit.
Pour the white sauce over the pasta and add 2/3 cup of grated cheddar to the pasta. Stir to combine then dish up in bowls. Use the remaining 1/3 cup of cheddar to sprinkle on top of the pasta.
Roasted Garlic Pasta
olive oil
3 roasted garlic chicken sausage
1 onion, sliced
5-6 garlic cloves, minced
2 cups peas, cooked
1 cup cheddar cheese, grated
1 pound pasta, cooked
1 batch of white sauce (1/2 stick butter, flour & 4 cups milk)
Cook the pasta, drain and set aside. Warm and drain peas and add to cooked pasta.
Slice 3 roasted garlic chicken sausage (we used trader joes brand) and saute in a drizzle of olive oil until browned.
Remove from pan and add to cooked pasta, add another drizzle of olive oil to the saute pan and saute the onions and garlic until nice and caramelized (I added the garlic towards the end so it wouldn't burn). Add to the pasta.
While the onion and garlic is cooking, melt 1/2 stick of butter. Add enough flour to make a very thick paste. Add milk and heat for five minutes in the microwave. Stir and heat for another five (it should start to thicken). Stir again and heat for a few more minutes until thickened (should be the consistency of an alfredo sauce). The time required will really depend on your type of milk, when I rice milk, I generally have to heat it for a bit more than 10 minutes and occasionally have to add a bit of extra flour in the end to help it thicken a bit.
Pour the white sauce over the pasta and add 2/3 cup of grated cheddar to the pasta. Stir to combine then dish up in bowls. Use the remaining 1/3 cup of cheddar to sprinkle on top of the pasta.
The Auditors Are Killing Me!
Well, that was a slightly longer sabbatical than I intended. In fact, I never really intended to go on sabbatical at all. I have been absolutely smothered in auditors this week in addition to an already heavy week with month-end close. Auditors that were specifically informed they could not come this week and at minimum could come end of next week. Auditors that were already set up and impatiently waiting when I walked into my office first thing Monday morning and who had not notified ANYONE, not even the CFO, that they were coming this week! Grrrrrr... I'm going to date myself here BUT back when I was an auditor you could get yourself fired or at the very least demoted for pulling a stunt like this. Needles to say, my days have been very long...
I had hoped to be all ambitious and catch up on all the recipe posts during the Thanksgiving break but instead I ended up doubling the recipes I needed to post and doing a million other things. If I'm real good, I'll get them finished up today and tomorrow and have them post over the weekend while we are busy doing our annual Christmas baking weekend. Think 20+ kinds of cookies and candies and bars to eat and giveaway! But before I get ahead of myself, how about a recap of the Thanksgiving festivities (without photos because my camera deleted them!)? You've already moved on to Christmas? I feel the same, but I know if I don't document, I'll never remember it!
Thanksgiving day was spent stuffing ourselves at the annual Hallmark feast at my Grandmothers. Two hours after we were done eating, a three hour football game commenced. Like, the kind you play not watch. It was fantastic, I think I burned off the whole dinner, at the very least, I made room for the 6 kinds of pies awaiting us back at the house. Thanksgiving evening was spent browsing the ads and making lists for Black Friday. We were in bed by 11 and up again at 3am.
Black Friday was spent crazily shopping from 3am-11am. We scored LOTS of great deals, our favorites would be the 32" tv from walmart for $198, a blueray player for the new tv for $60, dvds for under $2 and bluerays for under $10. We also picked up reebok and nike cold compression gear for the kiddies for 50% off, a crockpot for 8.99, a indoor/outdoor thermostat for $10.99, free giftcards, candy melts for baking at 70% off and free photo paper. Oh and Hub's wet/dry vac for $28 bucks and poinsettias for .99! That's a ton of stuff but surprisingly there were better deals than we expected!
Oh, and the best part about the tv from Walmart? We ordered it online at 3am in the morning and had it shipped to the store for free so we didn't even have to stand in line. I know a ton of people that missed out on the deal as it wasn't available online at midnight (when a bunch of people checked) and it was already sold out online at 5am (when most everyone else checked and also when the deal went live in-store) so, it seems we hit it perfectly! This was our other joint Christmas present to each other, we plan to hang it up in our bedroom. I'm so excited to watch tv from bed!
We hit up our annual Chik-fila breakfast around 8am in the midst of shopping and then were home and collapsed in bed by 11am. We were up by 4pm and then proceeded to put together our second thanksgiving feast Friday evening.
Saturday was spent tidying in the morning in preparation for the Christmas decor, a second football game in honor of my brother being home for the day from the military, Hubs and I hiked out and cut down our Christmas tree and got it hauled home and decorated. We'll gaze on it's awesomeness in a separate post, but the night ended with pizza hut pizza (a splurge for us) and decking the halls!
Sunday was spent baking with some sweet friends. Hubs and her husband kept themselves entertained with football and taste-testing while she and I whipped up batches of cherry cookies, peppermint truffles, chocolate dipped pretzels, almond cookies, sugar cookies and Ginger Spice cookies. Recipes to post this weekend! We had soooo much fun, I looked forward to it all week and our time certainly did not disappoint! Hubs and I are already scheming together as to when we can do it again!
The week ended with a widespread comcast internet blackout and me almost missing out the newest release of Joyfolie Ophelia shoes, thankfully I was able to find a weak signal and borrow off of someone else (who did NOT have comcast!). But it made for a tough and stressful start to an awful week trying to get the produce list out to everyone Sunday night.
So cute!
I've typed up a whooooole bunch of posts for you all though, so next time the auditors throw a surprise party, I won't just disapear!
I had hoped to be all ambitious and catch up on all the recipe posts during the Thanksgiving break but instead I ended up doubling the recipes I needed to post and doing a million other things. If I'm real good, I'll get them finished up today and tomorrow and have them post over the weekend while we are busy doing our annual Christmas baking weekend. Think 20+ kinds of cookies and candies and bars to eat and giveaway! But before I get ahead of myself, how about a recap of the Thanksgiving festivities (without photos because my camera deleted them!)? You've already moved on to Christmas? I feel the same, but I know if I don't document, I'll never remember it!
Thanksgiving day was spent stuffing ourselves at the annual Hallmark feast at my Grandmothers. Two hours after we were done eating, a three hour football game commenced. Like, the kind you play not watch. It was fantastic, I think I burned off the whole dinner, at the very least, I made room for the 6 kinds of pies awaiting us back at the house. Thanksgiving evening was spent browsing the ads and making lists for Black Friday. We were in bed by 11 and up again at 3am.
Black Friday was spent crazily shopping from 3am-11am. We scored LOTS of great deals, our favorites would be the 32" tv from walmart for $198, a blueray player for the new tv for $60, dvds for under $2 and bluerays for under $10. We also picked up reebok and nike cold compression gear for the kiddies for 50% off, a crockpot for 8.99, a indoor/outdoor thermostat for $10.99, free giftcards, candy melts for baking at 70% off and free photo paper. Oh and Hub's wet/dry vac for $28 bucks and poinsettias for .99! That's a ton of stuff but surprisingly there were better deals than we expected!
Oh, and the best part about the tv from Walmart? We ordered it online at 3am in the morning and had it shipped to the store for free so we didn't even have to stand in line. I know a ton of people that missed out on the deal as it wasn't available online at midnight (when a bunch of people checked) and it was already sold out online at 5am (when most everyone else checked and also when the deal went live in-store) so, it seems we hit it perfectly! This was our other joint Christmas present to each other, we plan to hang it up in our bedroom. I'm so excited to watch tv from bed!
We hit up our annual Chik-fila breakfast around 8am in the midst of shopping and then were home and collapsed in bed by 11am. We were up by 4pm and then proceeded to put together our second thanksgiving feast Friday evening.
Saturday was spent tidying in the morning in preparation for the Christmas decor, a second football game in honor of my brother being home for the day from the military, Hubs and I hiked out and cut down our Christmas tree and got it hauled home and decorated. We'll gaze on it's awesomeness in a separate post, but the night ended with pizza hut pizza (a splurge for us) and decking the halls!
Sunday was spent baking with some sweet friends. Hubs and her husband kept themselves entertained with football and taste-testing while she and I whipped up batches of cherry cookies, peppermint truffles, chocolate dipped pretzels, almond cookies, sugar cookies and Ginger Spice cookies. Recipes to post this weekend! We had soooo much fun, I looked forward to it all week and our time certainly did not disappoint! Hubs and I are already scheming together as to when we can do it again!
The week ended with a widespread comcast internet blackout and me almost missing out the newest release of Joyfolie Ophelia shoes, thankfully I was able to find a weak signal and borrow off of someone else (who did NOT have comcast!). But it made for a tough and stressful start to an awful week trying to get the produce list out to everyone Sunday night.
So cute!
I've typed up a whooooole bunch of posts for you all though, so next time the auditors throw a surprise party, I won't just disapear!
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