Chocolate Blueberry Pancakes (gluten free option!)
09.24.14
Over the summer I discovered I have a bit of a gluten intolerance. After a flurry of emotions, I decided to commit to finding ways to still enjoy my favorite recipes -like pancakes!
Imagine my extreme excitement when one of my favorite food bloggers, Joy the Baker, posted her single pancake recipe with the option to use gluten free flour! I hope you enjoy this recipe as much as I do!
My tips:
Imagine my extreme excitement when one of my favorite food bloggers, Joy the Baker, posted her single pancake recipe with the option to use gluten free flour! I hope you enjoy this recipe as much as I do!
My tips:
- Make two pancakes instead of one as the batter is quite thick
- Place a pan over the pancake on the griddle to make sure the center is cooked all the way or place a lid over the pan
- I never have buttermilk so I use 1/4 cup milk plus 2 tablespoons of half and half.
- Add more fruit on top - like strawberries!
DIRECTIONS:
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RECIPE:
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roasted vegetables (don't ignore this because it says vegetables)
07.16.14
Raise your hand if you are impartial about eating a lot of vegetables? (I am raising my hand since until recently, I was good to eat lettuce and carrots everyday and make a check mark next to my veggie intake for the day!)
I mentioned this about a week ago, but I am following The Plan - a food plan to help you figure out what foods your body negatively interacts with and causes various ailments and health issues. This blog explains it well so you don't have to buy the book or read 7 paragraphs about it on my blog.
I am on day 10 and discovered recently that my body does not like Gluten. I am not allergic, or intolerant, I just won't feel good if I eat it. Does this mean I am a GungHo Gluten Free girl now?....No. But, I do plan to only eat it on special occasions that I am willing to feel sick for. For example, my 30th birthday needs to include a free cupcake from Cupcake Station! Or a plate of Chocolate Chip Cookies.....
The best part about this crazy, weird food journey I am on is my new found love for vegetables! The Plan is great about giving you recipes. Although I detest the carrot ginger soup and spicy veggie soup, I absolutely love the recipe for the Roasted Winter Italian Vegetables. Seriously, I could not get enough of that roasted broccoli - so much amazing flavor! It is a simple dish and makes plenty so be sure you find another veggie-lover to enjoy this with as the leftovers aren't as good.
I mentioned this about a week ago, but I am following The Plan - a food plan to help you figure out what foods your body negatively interacts with and causes various ailments and health issues. This blog explains it well so you don't have to buy the book or read 7 paragraphs about it on my blog.
I am on day 10 and discovered recently that my body does not like Gluten. I am not allergic, or intolerant, I just won't feel good if I eat it. Does this mean I am a GungHo Gluten Free girl now?....No. But, I do plan to only eat it on special occasions that I am willing to feel sick for. For example, my 30th birthday needs to include a free cupcake from Cupcake Station! Or a plate of Chocolate Chip Cookies.....
The best part about this crazy, weird food journey I am on is my new found love for vegetables! The Plan is great about giving you recipes. Although I detest the carrot ginger soup and spicy veggie soup, I absolutely love the recipe for the Roasted Winter Italian Vegetables. Seriously, I could not get enough of that roasted broccoli - so much amazing flavor! It is a simple dish and makes plenty so be sure you find another veggie-lover to enjoy this with as the leftovers aren't as good.
DIRECTIONS:
- Chop vegetables and mix with oil and spices. (I used fresh rosemary and parsley..yum!)
- If you have time, let the vegetables marinate in the oil and spices for 30 minutes
- Bake at 375 for 30 minutes.
black bean & corn salsa
06.18.14
Below is my go to recipe to bring to a staff potluck or party. It can be eaten plain (especially if you add avocado), as dip, topped on chicken, put in a salad, etc. It is plain delicious and easy to make! Enjoy!
DIRECTIONS:
- Drain the corn and black beans and pour into big bowl (sometimes I stick them in a strainer first to get all unnecessary juices out).
- Dice up cilantro, jalapeño, and onion and add to bowl
- Juice 1 lime over contents in the bowl
- Add seasonings to the salsa and stir
- Taste test and enjoy! Seriously, you will be shoveling this into your mouth!
chocolate chunk pizookie
06.04.14
INGREDIENTS:
DIRECTIONS:
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fancy grilled cheese
05.06.14
Recipe & photo Credit: Sweet & Spicy Caramelized Onion BBQ Grilled Cheese
INGREDIENTS:
Melt 1 tbsp of butter in a skillet over medium heat. Add the sliced red onion and stir occasionally until color changes to slightly brown and taste is sweet, about 10-15 minutes. Remove onions from skillet and set aside. Spread 1 Tbsp of the remaining butter onto one side of each slice of bread. Divide BBQ sauce evenly among 4 of the slices, and spread evenly opposite the butter side. Lay cheddar cheese on top of sauce. Divide caramelized onion among the sandwiches, then top with pepper jack. Finish assembly by placing remaining bread slices on top. The butter sides of the bread should both be on the outside of the sandwiches. Cook sandwiches two at a time, flipping when bread is golden brown on one side and cheese begins to melt. If cheese is not melting quickly enough, place a lid over the pan or use a heavy skillet to place on top and press the sandwiches down. |
Coconut Vanilla Butter Cake with Orange Zest
03.25.14
I aspire to be as good of baker as my dear friend Mim. She brought a version of this cake to work on Thursday and then I no joke , waited just two days to try to conquer my first "from scratch cake." This recipe is not for the faint of heart and I am currently on the search for a less involved recipe. But, this cake is to die for and worth your efforts! Enjoy!
Photo & Recipe Credit: Cooking Classy
INGREDIENTS:
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DIRECTIONS:
- For the cake:
- Preheat oven to 350 degrees. Butter 3 9-inch round cake pans and line bottom of each with a round of parchment paper, butter parchment paper and set pans aside (didn't manage to see this really specific line about using parchment paper...but it is very important!)
- Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture for 20 seconds. In the bowl of an electric stand mixer, fitted with the paddle attachment, blend together granulated sugar, butter and canola oil on medium speed until well combined. Add in egg yolks one at a time and mix until combined after each addition (reserve 2 egg whites), then mix in coconut and vanilla extracts. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture, alternating with 1/2 of the coconut milk mixture and mixing just until combined after each addition (if you don't have the paddle attachment that scrapes the sides of the bowl, stop mixer and scrape sides and bottom occasionally).
- In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form. Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don't over-mix and deflate egg whites). Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated oven until toothpick inserted into center of cake comes out clean, about 19 - 22 minutes. Allow to cool in cake pan 5 - 10 minutes then run a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely the cut tops to even as needed.
- Frost top of one layer, add another layer and frost then top with last layer and frost top and sides. Place cake stand over a rimmed baking sheet and sprinkle cake evenly with shredded coconut (pressing gently on sides to adhere. I just did it over a rimmed baking sheet for easier clean up - not a must). Store in an airtight container.
- For the Coconut Cream Cheese Frosting:
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with cream cheese until smooth and fluffy. Mix in coconut extract. Add powdered sugar and whip on medium speed until smooth and fluffy. Chill as needed if frosting seems runny (slightly runny is fine, once you get it frosted the coconut will help it stay in place).
- Add orange zest to the cake mix...yum!
- Use less powdered sugar in the cream cheese frosting (5 cups is far too many).
- If you want to cut down on the sweetness, use unsweetened coconut.
- Don't be afraid to eat the cake with friends.... or by yourself with just a fork and big appetite.
Pork Carnitas
03.20.14
In my opinion, the best recipes come from friend recommendations and that involve the crockpot! These Pork Carnitas were amazing and recommended to me from Lauren! Now, I recommend them to all of you Mexican food and meat lovers! My only advice is a little less salt!
DIRECTIONS:
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Recipe credit: Pinch of Yum
INGREDIENTS:
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eggs
03.13.14
For 29 years of my life I have only eaten eggs one way: scrambled. Then I tried deviled eggs, fried eggs, baked (over a roasted-garlic potato dish..which I loved), sunny-side up over french fries at Aventura, and last night I made my very first hard-boiled eggs for a Cobb salad. My favorite is fried over anything (fries, toast, potatoes, and so much more). I know fried isn't the healthiest and I should probably still eat scrambled egg whites from time to time, but I can't help but love dipping my toast in the runny yolk of a quality egg!
What is your favorite way to cook eggs?
What is your favorite way to cook eggs?
- Where are your eggs from- a really cool tracker!
- A website all about eggs
- A recipe book on my wish list
- This recipe looks delish!
challah bread french toast
03.06.14
I am a huge fan of all things breakfast foods. Aren't you? Go pick up some fresh challah bread and collect all your favorite toppings and indulge in this delicious french toast recipe.
Recipe Credit - PDXFoodLove
INGREDIENTS:
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DIRECTIONS:
- The night before, it is helpful to slice the challah and lay it out so that as much surface area as possible touches the air, so it dries overnight. If you don’t do this, it is OK to go ahead with the recipe. It just makes for maximum absorption of the custard mixture.
- In a shallow bowl, use a fork to whisk together the eggs, milk, vanilla, cinnamon, nutmeg, salt and half and half. Make sure the eggs are totally broken up and well incorporated into the rest of the mixture.
- Heat a large nonstick pan on medium, and melt 1 Tbsp. of butter, making sure to spread the butter over the entire hot surface of the pan.
- Select as many challah slices as will fit into your pan without touching (for me it was 3). Dredge each cut side of the slices of bread in the egg mixture, allowing any large amounts of excess to run off. Lay in the pan and cook on one side until golden brown it will be just a few minutes. Flip and do the same on the other side. Remove to a pan and store in a low oven while you cook the rest of the toast slices.
- Serve with fresh fruit, syrup or whipped cream. I recommend a sprinkling of powdered sugar and cinnamon.
cheesy bread (and great pizza crust recipe!)
02.25.14
Yesterday I posted about my weekend and revealed a picture of Homemade Cheesy Bread. During my college years, we had a place called Pizza Time deliver us cheesy bread weekly (most often around midnight--because that is a great time to load your body with cheese and dough). Unfortunately, that cheesy bread introduced me to the freshman 15 (maybe 20) and I haven't had it since!
On Sunday, I felt like I could eat the entire kitchen after my 5 mile run and thought I would make some homemade cinnamon bread....which turned into homemade cheesy bread instead once RJ was on board with my need for carbs. From this recipe, we discovered a great dough recipe for pizza dough that I plan to use again in the future (sans butter garlic as the base).
On Sunday, I felt like I could eat the entire kitchen after my 5 mile run and thought I would make some homemade cinnamon bread....which turned into homemade cheesy bread instead once RJ was on board with my need for carbs. From this recipe, we discovered a great dough recipe for pizza dough that I plan to use again in the future (sans butter garlic as the base).
Recipe Credit: Baked by Rachel
INGREDIENTS:
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DIRECTIONS:
- Heat water to 115 degrees, dissolve yeast and sugar (again, I left out the sugar). Allow yeast to proof.
- To the bowl of a stand mixer (with a bread attachment), add flour, salt, and garlic powder. With mixer running on low, slowly add yeast mixture, increase speed and mix until dough forms a ball and pulls away from the sides of the bow. Transfer to a lightly greased bowl, cover and allow to rise until doubled in size, roughly an hour. (I learned to put that bowl in a heated oven (on low, around 175 degrees) and leave the oven door open. Then the dough rises in half the amount of time!)
- Preheat the over to 425 degrees. Lightly grease a baking sheet. Roll out dough to desired size and shape.
- Melt butter with minced garlic. Brush over the entire surface of the dough. Sprinkle with Parmesan cheese and mozzarella. Bake for 12-15 minutes or until desired crispness is reached.
- Slice and serve immediately with optional dipping sauce (we used Trader Joe's Marinara!) Yum!
cinnamon swirl banana bread
02.13.14
I posted a picture of this banana bread last week, but it is so good that I thought I would give it it's own recipe post! Please make this today or at the very least this weekend. You won't be sorry.
Recipe & Photo Credit: Lovin' From The Oven
INGREDIENTS:
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Italian Wedding Soup
01.30.14
I found this recipe through a good friend, Liz, who knows the owner of a tasty little Italian restaurant in Redmond, Washington: Frankie's Pizza and Pasta. I purchased the book and Frankie even signed it. I literally have only made the Italian Wedding soup from the cookbook, but it is amazing. Thanks to Liz (and Frankie) for introducing me to this amazing soup!
DIRECTIONS:
-The Soup-
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INGREDIENTS:
-The Soup-
Healthy substitutes: Jenny O Turkey Sausage, Less pesto (or homeade with this recipe), add Kale in addition to the spinach, don't make the croutons (although I highly recommend just going for them, because they are amazing), less butter.
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Beef and Vegetable Soup
01.21.14
This soup is fantastic. Full of flavor (I recommend adding Cayenne Pepper) and next time I am making this vegetarian!
INSTRUCTIONS:
In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.) Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy. Soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed. Serve with crusty bread! |
Recipe Credit: Pioneer Woman
INGREDIENTS:
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"Healthy" Mac and Cheese
01.14.14
Recipe Credit: Cooking Ala Mel
INGREDIENTS:
INSTRUCTIONS: Cook the macaroni according to the package's instructions (about 8-10 minutes), until al dente. Place the spinach leaves in the bottom of a strainer, and pour the pasta over top to drain and wilt the spinach. Save about 1/2 cup of the pasta water. Return the cooked macaroni and wilted spinach to the pot. Add about 1/4 cup of the reserved pasta water to the pot, and stir in the cheese until melted. Stir in the greek yogurt, onion powder, garlic powder, salt, and pepper, until smooth and creamy. Stir in the remaining pasta water to thin, if necessary. Serve immediately. |
festive cookies
12.11.13
I made 100 cookies last night.
Today is Cookie Day at my work. We invite students to our office so they can eat their stress during finals week. Although we advertise it as a celebration of the last day of classes! Either way, the best advice someone once gave me was to "pace yourself on Cooke Day." There will likely be over 15 types of cookies presented today. See below for the recipes I tried out (they looked nothing like the pictures, so I borrowed the original blogger's photos). All the recipes were new and all were pretty easy. They taste good (yes, a baker always tastes), but I am still a regular ol' chocolate chip cookie or snicker doodle girl.
Today is Cookie Day at my work. We invite students to our office so they can eat their stress during finals week. Although we advertise it as a celebration of the last day of classes! Either way, the best advice someone once gave me was to "pace yourself on Cooke Day." There will likely be over 15 types of cookies presented today. See below for the recipes I tried out (they looked nothing like the pictures, so I borrowed the original blogger's photos). All the recipes were new and all were pretty easy. They taste good (yes, a baker always tastes), but I am still a regular ol' chocolate chip cookie or snicker doodle girl.
Christmas M&M Cookies
Recipe Credit
*My cookies did not look as pretty as hers. Two notes, I think I found these to be slightly too sugary. Also, remember to save 1/4 of the M&M's to place on top. Lastly, don't overcook...if anything under cook (many of mine have a crispy bottom).
INGREDIENTS:
INSTRUCTIONS:
Recipe Credit
*My cookies did not look as pretty as hers. Two notes, I think I found these to be slightly too sugary. Also, remember to save 1/4 of the M&M's to place on top. Lastly, don't overcook...if anything under cook (many of mine have a crispy bottom).
INGREDIENTS:
- 2 1/4 - 2 1/2 cups all-purpose flour (for a thicker cookie use 2 1/2)
- 2 tsp cornstarch
- 3/4 tsp baking powder
- 1/2 tsp baking soda Recipes
- 1/2 tsp salt
- 1 cup salted butter, chilled and diced into cubes (about 1/2-inch)
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar Recipes
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
INSTRUCTIONS:
- Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt, set aside.
- In the bowl of an electric stand mixer fitted with paddle attachment, blend together butter and sugar on low speed until it starts to come together then increase mixer to medium speed and whip until creamy, about 3 - 4 minutes. Mix in egg and egg yolk. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combine (batter will be thick due to the chilled butter). Mix in M&M's (I set aside about 1/4 cup of the M&M's to lightly press into the tops of cookies before baking so they show through more, totally optional).
- Scoop dough out 2 Tbsp at a time and shape into a ball, transfer to a Silpat lined or buttered cookie sheet - fitting 8 per sheet. Bake in preheated oven 10 - 12 minutes until edges are lightly golden. Allow to cool on baking sheet several minutes before transferring to a wire rack to cool. Store in an airtight container.
Oreo Peppermint Crunch Cookies
Recipe Credit
*These are somewhat strange. It may be because I didn't have Andes Peppermints, but I think white cake mix based cookies aren't my thing.**
INGREDIENTS:
INSTRUCTIONS:
Recipe Credit
*These are somewhat strange. It may be because I didn't have Andes Peppermints, but I think white cake mix based cookies aren't my thing.**
INGREDIENTS:
- 1 white cake mix (yup, these are made with cake!)
- 1 stick butter, melted (8 Tbsp.)
- 1 egg
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1 cup Oreo cookie chunks (I used Trader Joe's Peppermint Joe Joe's)
- 1 cup Andes Peppermint Crunch pieces (I couldn't find these!)
- 1/2 cup dark chocolate chips Recipes
INSTRUCTIONS:
- Combine the cake mix, melted butter, egg, and extracts. Beat until a soft dough forms. Add the cream cheese and beat in gently until combined. Stir in the peppermint crunch pieces and chocolate chips first. Then gently stir in the cookie pieces by hand being careful not to break up the cookie more. Refrigerate dough for at least 30 minutes.
- Roll the dough into 36 balls. Bake on a cookie sheet at 350 degrees for 9 minutes. Do not over bake. The cookies will be very soft and look undone. Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatula to a piece of wax paper on the counter.
- Very gently tap the tops of the cookies with the bottom of the spatula to even out the tops. Let them sit until completely cool. Store in a sealed container. Makes 36 cookies.
Chocolate Mint Cookies
Recipe Credit
*These are really delicious. They remind me a lot like my favorite festive cookie.*
INGREDIENTS:
1 chocolate cake mix
8 Tablespoons butter, melted
1 egg
1 teaspoon vanilla
4 oz. cream cheese, softened
1 1/2 cups mint Oreo cookie chunks (I used Trader Joe's Peppermint Joe Joe's)
1/2 c. chocolate and mint chips (I used the whole bag!)
INSTRUCTIONS:
Recipe Credit
*These are really delicious. They remind me a lot like my favorite festive cookie.*
INGREDIENTS:
1 chocolate cake mix
8 Tablespoons butter, melted
1 egg
1 teaspoon vanilla
4 oz. cream cheese, softened
1 1/2 cups mint Oreo cookie chunks (I used Trader Joe's Peppermint Joe Joe's)
1/2 c. chocolate and mint chips (I used the whole bag!)
INSTRUCTIONS:
- Whisk together the butter, egg, cream cheese, and vanilla. Add half of the cake mix and mix well. Add the other half of the cake mix and cookie chunks and mix again. Stir in the chocolate mint pieces by hand.
- Refrigerate for at least 30 minutes. Roll dough into 1 or 1 1/2 inch balls. Place on un-greased baking sheet or a Silpat. Bake at 350* for 9 minutes. Cool on the baking sheet for 2-3 minutes. Remove to a wire rack to cool completely. Store in a covered container for 4-5 days. Makes 36 cookies.
Pecan Pie Bars
11.28.13
INGREDIENTS:
For the crust:
For the topping:
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Winter Sangria
11.8.13
Crockpot Chicken Enchilada Soup
10.30.13
Recipe Credit: Dainty Chef
INGREDIENTS:
INSTRUCTIONS: Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside. In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve. I topped ours with slices of avocado, sour cream, and crushed tortilla chips. |
Apple Pie Egg Rolls
10.29.13
Recipe Credit: Tasty Kitchen
INGREDIENTS
INSTRUCTIONS: Preheat oven to 375 F. Line a large baking sheet with parchment paper and lightly spray the parchment with non-stick spray. In a bowl, stir together the apples, lemon and sugar. Add the flour, spices and salt. Beat your egg in a small bowl. Beginning with one egg roll wrapper, lay it out on a work surface (I used a cutting board) and brush egg wash around each edge. Scoop about 2 tablespoons of apple filling towards one edge of the wrapper (leave a little border). Fold in the sides and roll up the egg roll tightly. Place it on the parchment-lined baking sheet. Repeat until all the filling has been used. Bake for 20 minutes. Remove from oven and brush each egg roll with melted butter, then sprinkle each with cinnamon sugar. Return to the oven for 5 more minutes. |
Scratch Pancakes
10.15.13
Recipe Credit: Martha Stewart
*click the above link to see the full recipe!
INGREDIENTS
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Caramel Apple Cider Hand Pies
10.12.13
Recipe Credit: Just a Taste
* click the above link to see the full recipe!
INGREDIENTS: For the dough: 2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup (2 sticks) cold unsalted butter, cut into cubes 1/2 cup cold sour cream For the filling: 2 cups small diced (peeled) Granny Smith apples (See Kelly's Notes) 2 teaspoons fresh lemon juice 1/2 teaspoon cinnamon 1/4 cup sugar 2 teaspoons all-purpose flour 8 store-bought soft caramels, roughly chopped* Large flake sea salt** Egg wash (1 egg lightly whisked with 1 Tablespoon water) Crystal sanding sugar (optional) *I made my caramel out of Dexter Cider Mill apple cider using this recipe. ** I love salted carmel, but I decided to omit this ingredient this time. |