tag:blogger.com,1999:blog-64614572274588567952024-03-21T20:31:19.162-07:00A Delightful DelicacyMy food blog.Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-6461457227458856795.post-68070972863778051212009-02-25T23:07:00.001-08:002009-02-26T10:15:48.868-08:00Peppermint Cheesecake Brownies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0ALWasuE4hyphenhyphenksRCB8auyafri4vnxCcl5DaO9_uPkAJI1tsFEY7xTNKkeU0tgKMqpRkkFYaMTtRE-P0ykgN3ifa_TauRRqTXatTApSfGaIEZ4ftSapq2amed2XEy2sGB3Tb-HfecJYNg/s1600-h/100_2697.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0ALWasuE4hyphenhyphenksRCB8auyafri4vnxCcl5DaO9_uPkAJI1tsFEY7xTNKkeU0tgKMqpRkkFYaMTtRE-P0ykgN3ifa_TauRRqTXatTApSfGaIEZ4ftSapq2amed2XEy2sGB3Tb-HfecJYNg/s320/100_2697.JPG" alt="" id="BLOGGER_PHOTO_ID_5306999444513201250" border="0" /></a> My crazy neighbors are some of my best friends. I met them four years ago in the dorms freshman year. They are some of the best guys I know and they are also pigs. So when I came home the other day and found my Cooking Lite magazine open to the Peppermint Cheesecake Brownies and a note that said "Refill Please" I just burst out laughing. And what did I do? I made these and they were delicious!<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Peppermint Cheesecake Brownies<br /><br /><span style="font-style: italic;"><span style="font-weight: bold;"></span></span></span><span style="font-style: italic;">Ingredients</span><br /><br />CHOCOLATE BATTER:<br />1 cup all-purpose flour<br />1/2 cup unsweetened cocoa<br />1/2 tsp salt<br />1 1/2 cups packed brown sugar<br />1/4 cup canola oil<br />1/4 cup buttermilk<br />2 tsp vanilla extract<br />2 large egg whites<br />1 large egg<br /><br />CHEESECAKE BATTER:<br />1 (8-oz) block 1/3 less fat cream cheese<br />1/3 cup granulated sugar<br />1/4 tsp peppermint extract<br />1 large egg<br />1 large egg white<br />1 tablespoon all-purpose flour<span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-weight: bold;"></span></span><br /><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span>Cooking Spray<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /></span></span></span><span style="font-style: italic;">Directions</span><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /></span></span></span>1. Preheat oven to 350.<br />2. To prepare chocolate batter: Combine flour, cocoa, and salt in a medium bowl. In large bowl combine brown sugar, canola oil, buttermilk, vanilla, egg, and egg whites. Beat with a mixer at medium-high speed until well blended. Add flour mixture to brown sugar mixture. Beat at low speed until blended.<br />3. To prepare cheesecake batter: Place cheese, sugar, and peppermint in a medium bowl. Beat with a mixer until smooth. Add 1 egg and 1 egg white, beat well. Add flour and beat until blended.<br />4. Reserve 1/2 cup of chocolate batter. Pour remaining batter into a 9-inch square baking pan (I used a 9-inch pie pan) coated with cooking spray. Carefully pour cheesecake batter over top and spread evenly. Dot cheesecake batter with reserved chocolate batter. Swirl top two layers of batters together using the tip of a knife. Bake for 26 minutes.<br /></div>Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com5tag:blogger.com,1999:blog-6461457227458856795.post-47856627441118492412009-02-22T00:27:00.000-08:002009-02-22T00:29:30.450-08:00Narsai David's Assyrian Pomegranate Marinade Giveaway ResultsAnya has won David Narsai's marinade! Her suggestion for using the pomegranate marinade is: I'd marinate some chicken breasts and serve with a Greek salad.<br /><br />Sounds delicious! I actually have some pork marinating it the marinade right now. Can't wait to cook it up!<br /><br />Anya, you have 48 hours to contact me with a way to get the prize to you. I shot you an email. If I fail to hear back by February 24th I'll have to pick a new winner.Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com0tag:blogger.com,1999:blog-6461457227458856795.post-62197888946598706292009-02-16T10:10:00.001-08:002009-02-16T10:23:16.134-08:00Life, love, YARN - I won!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljwFu5ltKKOhyphenhyphendgJJg-BWC7hoD1q_9Va_jrmTByF_C-BhIcApkkV2SbJpMOMOLnagumpoYKgeo_JDEiUAZLQFu8ydDE5_7B0tsZZbtoza0Ckbju5GkdvyvFjY1iyx-hYGUgGFkXTvUKs/s1600-h/IMG_5783.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 183px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljwFu5ltKKOhyphenhyphendgJJg-BWC7hoD1q_9Va_jrmTByF_C-BhIcApkkV2SbJpMOMOLnagumpoYKgeo_JDEiUAZLQFu8ydDE5_7B0tsZZbtoza0Ckbju5GkdvyvFjY1iyx-hYGUgGFkXTvUKs/s320/IMG_5783.jpg" alt="" id="BLOGGER_PHOTO_ID_5303459369091896034" border="0" /></a>How exciting is this! I've been entering blog giveaways and I won! I won this beautiful glass pendant and I am so excited to receive it in the mail.<br /><br />Now speaking of blog giveaways, don't forget to enter the Narsai David's Assyrian Pomegranate Marinade! So few have entered, so there's still such a great chance you might win!<br /><br />Check out her blog <a href="http://roses7184.blogspot.com/">here</a> and yay!Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com0tag:blogger.com,1999:blog-6461457227458856795.post-88685285675426568062009-02-08T19:35:00.001-08:002009-02-10T13:43:00.648-08:00Narsai David's Assyrian Pomegranate Marinade Giveaway<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40zCZYMllmhh7Xw7kTSP5XnHvZbYgPaB-vA7IRt2QHT6102of7BPbTv_R_VTa5MFXEcrB9AvSM6ch092cMTGCfM7nbB_91KTsHYoYQGNagjePT3YVKLPo9fk3RQJ3EjyYFGZ8_w8DKC8/s1600-h/narsai3.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 217px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40zCZYMllmhh7Xw7kTSP5XnHvZbYgPaB-vA7IRt2QHT6102of7BPbTv_R_VTa5MFXEcrB9AvSM6ch092cMTGCfM7nbB_91KTsHYoYQGNagjePT3YVKLPo9fk3RQJ3EjyYFGZ8_w8DKC8/s320/narsai3.jpg" alt="" id="BLOGGER_PHOTO_ID_5300636287277476274" border="0" /></a>About a month ago I bought Narsai David's Assyrian Pomegranate Marinade. However, I have yet to use it! On Narsai's <a href="http://www.narsai.com/">website</a> the marinade is described as follows:<br /><br /><span style="font-style: italic;">Created at Narsai's Restaurant for Assyrian Rack of Lamb, this marinade incorporates fruits, red wine, garlic and spices. Not only fabulous with lamb, Narsai's Assyrian Marinade will go equally well with beef and pork.</span><br /><br />I think this sounds so delicious and am quite excited to use it. Except, I don't know how! So now the challenge is yours. What would you do with Narsai's Assyrian Pomegranate Marinade? What would you marinate and what would you serve along side the main dish?<br /><br />If you answer this question as well as leave your email address, you will be entered to win your own bottle of Narsai's Assyrian Pomegranate Marinade. Only people who leave their email address in the post will be considered in the random drawing.<br /><br />Leave your suggestions by the 22nd to be eligible to win this delicious marinade!<br /><br /><span style="font-weight: bold;">PLEASE LEAVE YOUR EMAIL ADDRESS. I don't know how I'm supposed to contact the winners otherwise. :-/<br /><br />Also, UPDATING AS OF 2/10. If you want to be entered to win more than just once for this contest blog about it. Leave me a comment to the blog where you mentioned this contest (after you have left your recipe suggestion) for a second chance to win. For a third chance, Twitter about it and leave the link!<br /></span>Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com13tag:blogger.com,1999:blog-6461457227458856795.post-84764041692703993342009-01-27T15:42:00.000-08:002009-01-27T16:05:16.133-08:00Chocolate Rolls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03CmjZXAxLMnXWSYolm2Ee0bqzGCsdNoFRifaYW3BYrwRERGzRLHP5Kp7rrIb6x22-lCU6-tDzpAhzBbgbzpR__a3IpGrmaCBE__7Cd_PNkEkUQWutuDf-adnJKaiBUBCdzcdibgoKE8/s1600-h/DSCF1788.JPG"><img id="BLOGGER_PHOTO_ID_5296123447217163410" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03CmjZXAxLMnXWSYolm2Ee0bqzGCsdNoFRifaYW3BYrwRERGzRLHP5Kp7rrIb6x22-lCU6-tDzpAhzBbgbzpR__a3IpGrmaCBE__7Cd_PNkEkUQWutuDf-adnJKaiBUBCdzcdibgoKE8/s320/DSCF1788.JPG" border="0" /></a> Several weeks ago my mom and I made cinnamon rolls, though I never got a picture of them to put in here. Since I found them so much fun to make I decided to give it a go again. Typically I'm the type of girl that follows recipes to the tee, but I didn't want cinnamon, I wanted my dream food: chocolate. And from this desire became the birth of my new found breakfast food: the chocolate roll.<br /><br />I also had to make a change to the dough from the cinnamon roll recipe because I was very low on all-purpose flour. Because of this I replaced a cup and a half of what should have been all-purpose flour with wheat flour. It wasn't a bad change though, however next time I want to try it with just the all-purpose.<br /><br /><div align="center"><strong>Chocolate Roll Recipe</strong></div><div align="center"> </div><div align="center"><em>Ingredients</em></div><div align="center">1 (.25 oz) package active-dry yeast</div><div align="center">3/4 cup warm water</div><div align="center">1/4 cup white sugar</div><div align="center">3/4 tsp salt</div><div align="center">1 egg</div><div align="center">1 cup all-purpose flour</div><div align="center">1 1/2 cups whole wheat flour</div><div align="center">4 oz semi-sweet chocolate</div><div align="center">1 tbsp butter</div><div align="center">1 tbsp milk</div><div align="center">1 cup pecans</div><div align="center"> </div><div align="center"><em>Directions</em></div><div align="center"> </div><div align="center">1. In a small bowl dissolve yeast and water. Let sit for 10 minutes.</div><div align="center">2. In a large bowl combine yeast, sugar, salt, egg, and all-purpose flour. Stir well to combine.</div><div align="center">3. Mix in the whole wheat flour 1/2 cup at a time. When the dough has pulled together put it on a lightly floured surface and knead for 8 minutes or until smooth and elastic. Cover with a damp cloth and let rest for 10 minutes.</div><div align="center">4. Put chocolate, milk, and butter in the microwave for 1 1/2 minutes, stirring halfway through.</div><div align="center">5. Lightly grease a 8x8 inch square pan. Roll dough out on lightly floured surface to a 1/4 inch thick rectangle. Smear the dough with the melted chocolate and then sprinkle evenly with pecans. Roll the dough up from the edge until it forms a roll. Slice the roll into 16 even sized pieces and place them in a pan with cut side up.</div><div align="center">6. Cover pan with plastic wrap and let sit for 45 minutes.</div><div align="center">7. Preheat oven to 400 degrees. Bake rolls until golden brown, about 20 minutes.<br /></div>Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com0tag:blogger.com,1999:blog-6461457227458856795.post-44503116974177571242009-01-08T13:59:00.000-08:002009-01-08T14:39:41.204-08:00Vermicelli with Sauce alla Sofia<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Y78CPTpmWI2kRDmZ8mQQTVuA_MJ2kVW9W-66_sXLGbqQqZCJsE2JiqdhsCcF673kaBDRQkpu8Dg5-N23u9tPCTAzQLt2RVkYgPuIUMs0Zbmip5EaJJBChJWSTo8gOjEvwTeum6IxqCo/s1600-h/DSCF1752.JPG"><img id="BLOGGER_PHOTO_ID_5289046867052491170" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Y78CPTpmWI2kRDmZ8mQQTVuA_MJ2kVW9W-66_sXLGbqQqZCJsE2JiqdhsCcF673kaBDRQkpu8Dg5-N23u9tPCTAzQLt2RVkYgPuIUMs0Zbmip5EaJJBChJWSTo8gOjEvwTeum6IxqCo/s320/DSCF1752.JPG" border="0" /></a> First, I must credit this recipe to <a href="http://www.gourmet.com/recipes/2000s/2004/09/vermicelli-wth-sauce">Gourmet.Com</a>. I found out my cholesterol is higher than it should be, so I've been trying to find dishes that are lower in cholesterol and bad fats than things I typically eat (oh goodbye for now red meats). So I'm trying to cut out things out of my diet that could potentially put me at risk for heart diseases. I'm too young to have to worry about shit like this, but such is life. Granted, I haven't made the decision to completely opt out of red meat, but it is severely getting cut back into things I can and cannot eat. Anyway - I decided pasta would do me some good and since I got a food processor for Christmas and hadn't used it yet, it was the best way to go!<br /><br />So I found this recipe and while it looks like pesto, it isn't. However, unfortunately when I was processing the sauce, I couldn't find the damned capers. I was sad, because I think they would have given this sauce the extra kick it could have used (because I felt a little too much olive in each bite). I did add a little more salt to make up for the lack of capers. Now where they went is the question.<br /><br /><div align="center"><strong>Vermicelli with Sauce alla Sofia Recipe</strong></div><div align="center"><strong></strong></div><div align="center"><strong></strong></div><div align="center"><em></em></div><div align="center"><em>Ingredients</em></div><div align="center"><em></em></div><div align="center">2 garlic cloves<br />1 1/2 cups loosely packed fresh flat-leaf parsley leaves<br />1 small onion, sliced (1 1/2 cups)<br />4 anchovy fillets, rinsed, patted dry, and chopped<br />1/3 cup brine-cured green olives, pitted<br /><s>2 teaspoons drained bottled capers</s><br />1/2 teaspoon salt<br />1/4 teaspoon black pepper<br />1/2 cup plus 1 teaspoon olive oil<br />1 lb vermicelli (thin spaghetti) or linguine </div><div align="center"></div><div align="center"></div><div align="center"><em>Directions</em></div><div align="center">1. With a food processor running drop in garlic until finely chopped. Stop the motor and add parsley, onion, anchovies, olives, <s>capers</s>, salt, and pepper. Process until finely chopped.</div><div align="center">2. With motor still running add 1/2 cup of oil, blending until incorporated.</div><div align="center">3. Cook pasta in boiling salted water. Drain well and toss with extra 1 tsp of olive oil. Pour sauce over pasta and serve immediately.</div><p><strong></strong></p><p><strong></strong></p><div align="center"></div>Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com2tag:blogger.com,1999:blog-6461457227458856795.post-60490959640895628262009-01-04T11:19:00.000-08:002009-01-08T14:38:49.392-08:00Mango Lassi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpVcmhgrpdHZXvZexIpIa59j7T7ieQMZBlEbpquNByNrIIpmrqgCv059wXhZ3afu08IuPVogAGZhzkIJ4rDcQ83hahJ9VQNqNpNNwF5BbOlCEorQm1_a-883pYRAXSMdtR_UKsUcLcGLg/s1600-h/100_2614.JPG"><img id="BLOGGER_PHOTO_ID_5287520786692408530" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpVcmhgrpdHZXvZexIpIa59j7T7ieQMZBlEbpquNByNrIIpmrqgCv059wXhZ3afu08IuPVogAGZhzkIJ4rDcQ83hahJ9VQNqNpNNwF5BbOlCEorQm1_a-883pYRAXSMdtR_UKsUcLcGLg/s320/100_2614.JPG" border="0" /></a> I got a crock-pot for Christmas and I made curry in it last night, using it for the first time. Unfortunately the curry got devoured by the pigs in my family before I could capture it as well as the homemade naan I made (though I have made that before and posted a picture in here before). So I was on this whole Indian food thing. I traveled to India two summers ago for one of the best experiences of my life and have continued by fascination in the culture through my taste buds. And because I just recently watched the movie Slumdog Millionare, I was intriqued once again to experience a part of the culture.<br /><br />I bought a Cooking Lite magazine yesterday and one of the recipes was for a mango lassi. YUM! I added more mango than the recipe called for because it was tasting more yogurty than mangoey. And I would also be inclined to Americanize this recipe completely and add other fruits to the mix. It's basically a delicious smoothie.<br /><br /><div align="center"><strong>Mango Lassi</strong></div><div align="center"><strong><em></em></strong></div><div align="center"><em>Ingredients</em></div><div align="center">3 ripe mangoes, chopped up</div><div align="center">3 cups Greek-style yogurt</div><div align="center">1 cup 1% milk</div><div align="center">3 tbsp sugar</div><div align="center">pistachios</div><div align="center">cardamom</div><div align="center"></div><div align="center"><em>Directions</em></div><div align="center">1. Combine the mangoes, yogurt, and milk. Blend together.</div><div align="center">2. Blend in the sugar.</div><div align="center">3. Pour into glasses and top with several pistachios and a pinch of cardamom.</div><div align="center"></div><div align="center"><span style="font-size:78%;">*makes 6 servings*</span></div><div align="center"></div><div align="center"></div><div align="center"></div>Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com1tag:blogger.com,1999:blog-6461457227458856795.post-76814428474193441652008-12-07T22:08:00.000-08:002008-12-07T22:10:18.284-08:00Cook Book Giveaway: Rachel RayBecause unfortunately Suzanne never got back to me with a way to contact her, I chose a new winner. Congratulations <span style="color:#000000;"><strong>jnmacdonald</strong>! In the future for giveaways I won't be counting people's entries who fail to provide me with a way to contact them. Only fair.</span>Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com3tag:blogger.com,1999:blog-6461457227458856795.post-9843791386543390672008-12-04T12:02:00.001-08:002008-12-07T22:06:31.358-08:00Pomegranate Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHKIMcBOVTstyj6SZsafFq9umafl8rMR61uHBVLuf3uHTUvhic1I7au-MvTQYcIoFSk9aYESCt8duY7nhc8q8BNRfsJC-eNvih4s-oCMgKQ22NQlPr2aLSeCyzEyB9XY2HBUGAuuBWoas/s1600-h/DSCF1524.JPG"><img id="BLOGGER_PHOTO_ID_5276027930479140018" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHKIMcBOVTstyj6SZsafFq9umafl8rMR61uHBVLuf3uHTUvhic1I7au-MvTQYcIoFSk9aYESCt8duY7nhc8q8BNRfsJC-eNvih4s-oCMgKQ22NQlPr2aLSeCyzEyB9XY2HBUGAuuBWoas/s320/DSCF1524.JPG" border="0" /></a>One of the classes I'm taking this quarter is a photo class. For our final project we had to create a book of 10 cohesive images. I decided to create a cookbook of things I've baked, since that seems to be my forte lately. At first the project was so much fun, because I got to bake, but then it became kind of dull because that's all I did.. was bake. And it wasn't even baking for fun anymore, I was baking because I had to get a certain number of pictures taken.<br /><br />Anyway, this is one of my photos. The first thing I baked for this project was the pumpkin cheesecake, which I've already put in here. This was my second attempt. I had never worked with pomegranates before, and while difficult to get the seeds out, it was worth the hunt! Yum!<br /><br /><br /><div align="center"><strong>Pomegranate Muffins</strong></div><div align="center"><em></em></div><div align="center"><em>Ingredients</em></div><div align="center">1/2 cup pomegranate seeds</div><div align="center">2 cups flour</div><div align="center">3/4 cup sugar</div><div align="center">1 tbsp baking powder</div><div align="center">1/4 tsp salt</div><div align="center">1 tbsp grated orange peel</div><div align="center">1 cup milk</div><div align="center">1 egg</div><div align="center">1/3 cup butter, melted</div><div align="center"></div><div align="center"><em>Directions</em></div><div align="center">1. Preheat oven to 400 degrees. Grease a muffin tin.</div><div align="center">2. In a bowl mix flour, sugar, baking powder, and salt. Stir in orange peel and pomegranate seeds. Make a well in the center. </div><div align="center">3. Whisk together milk, egg, and cooled butter. Pour liquid into well and stir until batter is moistened and ingredients are evenly mixed.</div><div align="center">4. Spoon batter into prepared muffin cups. Sprinkle tops with sugar.</div><div align="center">5. Bake for 15 to 20 minutes or until lightly browned. Let muffins cool for 10 minutes before removing.</div><div align="center"></div><div align="left"><strong>ALSO!!! Suzanne! I still need your email address. If in a few days I haven't heard from you the random number generator is going to select a new winner of the Guy Food Cookbook!</strong></div>Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com0tag:blogger.com,1999:blog-6461457227458856795.post-83084479528573700332008-12-02T00:20:00.000-08:002008-12-02T00:26:19.267-08:00Cookbook Giveaway: Rachel RaySo number 82 was the winning number according to the random number generator! Suzanne has won the cookbook and posted the following:<br /><br /><em><span style="font-size:85%;">MMmmm I like the sound of these.http://www.rachaelraymag.com/recipes/appetizer-side-dish-recipes/creamed-spinach-toppers/article.html</span></em><br /><em><span style="font-size:85%;"></span></em><br />The creamed spinach toppers do look delish! My mouth is watering just looking at it.<br /><br />Unfortunately however, Suzanne, you didn't leave your email address! Please either comment back here with your email address so I can get your information to mail you the book. If after a week I don't hear back I'm going to have to pick a new winner.<br /><br />Anyway, congrats!Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com0tag:blogger.com,1999:blog-6461457227458856795.post-55743558913991354192008-11-25T14:40:00.001-08:002008-11-28T17:29:14.813-08:00Cookbook Giveaway!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CHjFslTDBYQ1g2SM07_AJfdLIpO1B9xnl2jfpVzh2Doai33IvISlBSv6vuOv1XeKEdoohuUpnfWHxSKqhLL3oct4wyFXjx1MGxXgzQZK6tqkuA7HZz8rgQg_TkvxxnM-FxCvov8MeBE/s1600-h/51WRTJ0418L__SS500_.jpg"><img id="BLOGGER_PHOTO_ID_5272728841899908770" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CHjFslTDBYQ1g2SM07_AJfdLIpO1B9xnl2jfpVzh2Doai33IvISlBSv6vuOv1XeKEdoohuUpnfWHxSKqhLL3oct4wyFXjx1MGxXgzQZK6tqkuA7HZz8rgQg_TkvxxnM-FxCvov8MeBE/s320/51WRTJ0418L__SS500_.jpg" border="0" /></a> This month I have another cookbook to give away: Rachel Ray's "Guy Food" Top 30-30 minute meals. Whether you're cooking a meal for your significant other and want to make him something delicious, whether you're a guy yourself loving to cook, or whether you're a lady who loves the traditional 'guy food' (because hell, I know I do!) now's your chance to get your hands on this book FOR FREE!<br /><br />Of course though, there will be just one catch. It's nothing hard, but I need something to make you qualify to win this book! Go to <a href="http://www.rachaelray.com/">Rachel Ray</a>'s website and find one recipe you absolutely want to try - something you find innovative and creative. Leave the link to the recipe in a comment along with your email address (so if you win I can contact you). On Tuesday December 2nd (my 22nd birthday!) I will choose a winner using a random number generator. The winner will receive this cookbook in the mail!<br /><br />*EDIT* If you fail to follow the rules and pick a recipe, your comment will be deleted and you will not have a chance to win the cookbook, because apparently you didn't read. If you failed to provide an email address, I hope you continue following this so if you win I can get in contact with you!Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com189tag:blogger.com,1999:blog-6461457227458856795.post-24517699587555742522008-11-23T21:55:00.000-08:002008-11-23T22:01:28.414-08:00Pumpkin Cheesecake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3lrUkVseYTdEadyMxzjUvHKj8RBnxd9WpL7hk0OxCMkTzOTbQVMP7WwNGDsmh-jWLKg-r4MOQ_12hQnNa4eS-4uANdAng6XOR3aG_7avbxL38PMJMlv-pw6YP4vtwPq5u17vbVJqdqNY/s1600-h/DSCF1470.JPG"><img id="BLOGGER_PHOTO_ID_5272099081077741474" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3lrUkVseYTdEadyMxzjUvHKj8RBnxd9WpL7hk0OxCMkTzOTbQVMP7WwNGDsmh-jWLKg-r4MOQ_12hQnNa4eS-4uANdAng6XOR3aG_7avbxL38PMJMlv-pw6YP4vtwPq5u17vbVJqdqNY/s320/DSCF1470.JPG" border="0" /></a> Unfortunately this year I won't be able to spend Thanksgiving with my family. A horrible phenonmena called BLACK FRIDAY exists and those working in retail know all too well how hectic life can get on that day. My boss has the whole crew scheduled to work that day, with no chance of having it off. Because of that, I am not able to go with my family to Southern California to visit more family and celebrate the day of thanks. So I went home this weekend and we did a pre-Thanksgiving together. I'm going to be so sick of turkey next week.<br /><br />Anyway, I really hate pumpkin pie, so I decided to take charge of dessert and made a pumpkin cheesecake. It was so delicious, so filling, so rich.<br /><br /><div align="center"><strong>Pumpkin Cheesecake Recipe</strong></div><div align="center"><strong><em></em></strong> </div><div align="center"><em>Ingredients</em></div><div align="center">1 1/2 cups gingersnap cookie crumbs </div><div align="center">3/4 cup ground hazelnuts </div><div align="center">3 tablespoons brown sugar </div><div align="center">6 tablespoons unsalted butter, melted </div><div align="center">3 (8 ounce) packages cream cheese, softened </div><div align="center">1 cup sugar </div><div align="center">1 1/2 cups canned solid pack pumpkin (I used fresh)<br />1/2 cup heavy cream </div><div align="center">1 tablespoon vanilla extract </div><div align="center">3/4 teaspoon ground cinnamon </div><div align="center">1/2 teaspoon ground allspice </div><div align="center">4 eggs </div><div align="center"> </div><div align="center"><em>Directions</em></div><div align="center">1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan. </div><div align="center">2. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust. </div><div align="center">3. With an electric mixer, beat cream cheese and sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth. </div><div align="center">4. Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.</div><div align="center"><br /></div>Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com3tag:blogger.com,1999:blog-6461457227458856795.post-27462089803748758892008-11-04T07:51:00.000-08:002008-11-04T07:54:14.453-08:00Cookbook Giveaway: Cookbooks Year-Round<span style="color:#666666;">Allyson has won the cookbook through a random choice by a random number generator! </span><br /><span style="color:#666666;"></span><br /><span style="color:#666666;">Allyson's favorite holiday is Christmas and she thinks a chocolate cupcake with peppermint frosting would be absolutely suitable for the holiday. Now Allyson has a cookbook which has seasonal and holiday cakes, so she can make all the Christmas cakes she wants! </span><br /><span style="color:#666666;"></span><br /><span style="color:#666666;">You all had the most amazing ideas on what you would do with your cupcakes. I'll have to try to make a lot of them!</span><br /><span style="color:#666666;"></span><br /><span style="color:#666666;">Keep your eyes out - I will have another giveaway come December.</span><br /><span style="color:#666666;"></span><br /><span style="color:#666666;"></span>Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com0tag:blogger.com,1999:blog-6461457227458856795.post-6373745093992164112008-10-28T18:53:00.001-07:002008-10-28T19:01:55.063-07:00Candy Corn Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnKGVqpH_ElI3IscadIkuvTFKYLLTls23c45IL8Hsisq3AHJ5i-fLyclZWflGWEnnitjljudrq2Jqk-kCF1bQlueTaj5CPXfG-1fAaL_Er21ozSUDSZI8FQAqV8TUNWA9VR1UISrUhgv8/s1600-h/halloween.png"><img id="BLOGGER_PHOTO_ID_5262388363977329330" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 100px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnKGVqpH_ElI3IscadIkuvTFKYLLTls23c45IL8Hsisq3AHJ5i-fLyclZWflGWEnnitjljudrq2Jqk-kCF1bQlueTaj5CPXfG-1fAaL_Er21ozSUDSZI8FQAqV8TUNWA9VR1UISrUhgv8/s400/halloween.png" border="0" /></a><br /><br /><div>Happy Almost Halloween! For one of my classes yesterday we had a potluck. And since I have an overwhelming number of Halloween cupcake wrappers (and still do), I decided to make something festive. I've seen these around the web and decided to give my hand at it. I was originally going to make the cake from scratch, but after working all morning and studying for my midterm all afternoon, I opted with a box mix. This was seriously the first box mix I've used in ages. I was going to make my own frosting, at least. The frosting I chose was a Honey Buttercream, because I wanted to make these special. And since candy corn are infused with honey, I thought hey! Well, it was a disaster and it tasted like a pot of... butter. It was disgusting. </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2YT9ESDIasb5ATU3M9zweWLjiiJ9MZNPWwBu5odjpFqkTD7GixLp6OSPk-1TkJBH46DJZoJ2-G4jydDwty0NXKEczk6wLmc078HX0wFC6VBtXfCKmummEZgfvj8QT0qX-cNoAL8Msu90/s1600-h/100_2324.JPG"><img id="BLOGGER_PHOTO_ID_5262389576167579266" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2YT9ESDIasb5ATU3M9zweWLjiiJ9MZNPWwBu5odjpFqkTD7GixLp6OSPk-1TkJBH46DJZoJ2-G4jydDwty0NXKEczk6wLmc078HX0wFC6VBtXfCKmummEZgfvj8QT0qX-cNoAL8Msu90/s320/100_2324.JPG" border="0" /></a><br /><div></div><div>Luckily I had a container of vanilla frosting on hand, so I colored it, added some honey to that, and got these babies done! They went over well and were adorable.</div><br /><div></div><div>But anyway, this isn't all this post is about. Because these are festive cupcakes and because all holidays need a little cupcake love I am giving away one copy of the cupcake cookbook "Cupcakes Year-Round". It has so many fabulous ideas of festive cupcakes to make, from Halloween spiders to cupcakes that resemble a beach!</div><br /><div></div>If you want to win the copy of this book comment by November 4th and let me know what your favorite holiday or season is, and what you think the best cupcake would be for the occassion! I will pick the winner using a random number generator. Leave your email, so that if you win I can get in touch with you!<br /><div></div>Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com53tag:blogger.com,1999:blog-6461457227458856795.post-77165681440552368782008-10-23T18:26:00.000-07:002008-10-23T18:36:10.038-07:00Roasted Tomato Basil Soup<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXiDOkHxUqGs9zsdfPgF9gjCSNnFdPnZFdtE0zNhPisvSAh3by43Dp1gpuoecheh22LfCbMfUwyhiIQOzhtmb3hocIVce10jL4nUT7JT0NwwF88DVu3Ly0ZCjK7DitFIHqvuGNp-G24U/s1600-h/DSCF1319.JPG"><img id="BLOGGER_PHOTO_ID_5260526441603776466" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXiDOkHxUqGs9zsdfPgF9gjCSNnFdPnZFdtE0zNhPisvSAh3by43Dp1gpuoecheh22LfCbMfUwyhiIQOzhtmb3hocIVce10jL4nUT7JT0NwwF88DVu3Ly0ZCjK7DitFIHqvuGNp-G24U/s320/DSCF1319.JPG" border="0" /></a> I found Barefoot Contessa's recipe for her tomato soup at The Review Lady's blog (check my links on the side bar to see her blog). I've always loved Safeway's tomato basil soup, so I figured that this would only have to be better than that! The girls and I have been having biweekly potlucks, and this week it's my turn to bring the side dish. Because I love these flavors and it makes a lot, I decided it was the perfect opportunity. Though we haven't eaten yet, so I don't know how well it will go over, I did have a bowl of it for lunch and it was living up to my standards. I may run the immersion blender through it again - but the flavor is all there and all right!</div><br /><div></div><br /><div align="center"><strong>Roasted Tomato Basil Soup Recipe</strong></div><br /><div align="center"></div><br /><div align="center"><em>Ingredients</em></div><br /><div align="center">3 pounds ripe tomatoes, cut in half </div><br /><div align="center">1/4 cup plus 2 tablespoons extra virgin olive oil</div><br /><div align="center">1 tablespoon kosher salt</div><br /><div align="center">1 1/2 teaspoons freshly ground black pepper </div><br /><div align="center">2 onions, chopped </div><br /><div align="center">6 garlic cloves, minced </div><br /><div align="center">2 tablespoons unsalted butter </div><br /><div align="center">1/4 teaspoon crushed red pepper flakes </div><br /><div align="center">1 (28-ounce) canned diced tomatoes, with their juice </div><br /><div align="center">4 cups fresh basil leaves, packed </div><br /><div align="center">1 teaspoon fresh thyme leaves </div><br /><div align="center">1 quart chicken stock </div><br /><div align="center"></div><br /><div align="center"><em>Recipe</em></div><br /><div align="center">1. Preheat the oven to 400 degrees. </div><br /><div align="center">2. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.</div><br /><div align="center">3. In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. </div><br /><div align="center">4. Add the canned tomatoes, basil, thyme, and chicken stock. </div><br /><div align="center">5. Add the oven-roasted tomatoes, including the liquid on the baking sheet. </div><br /><div align="center">6. Bring to a boil and simmer uncovered for 40 minutes. </div><br /><div align="center">7. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. </div><br /><div align="center"><br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6C6jUPi-BVfzUf-ejqqawXu3cs-HmRSiTO6jBMURyUUI8V-nzNGqPZPB7SxVG7vYpmlLb3yIDYa6Z2S7cnNDI01yKaYfHcULW6NFC96LplBiGACAbf0ridfongOV6tnfrHKAO7F3h0-A/s1600-h/DSCF1324.JPG"><img id="BLOGGER_PHOTO_ID_5260527811924030274" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6C6jUPi-BVfzUf-ejqqawXu3cs-HmRSiTO6jBMURyUUI8V-nzNGqPZPB7SxVG7vYpmlLb3yIDYa6Z2S7cnNDI01yKaYfHcULW6NFC96LplBiGACAbf0ridfongOV6tnfrHKAO7F3h0-A/s320/DSCF1324.JPG" border="0" /></a>So this is the final bowl of deliciousness. This was the first soup I've ever made and I deem it a success!</div>Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com2tag:blogger.com,1999:blog-6461457227458856795.post-32887414017037361062008-10-14T20:28:00.000-07:002008-10-14T22:29:44.070-07:00Naan & Curry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMevqeTzhyphenhyphenb47NAJYZeq7YZPmQwoYOxvoBIR9aY5YozV93iiCsPWTn352wtG2F9UkW42HFO-ImQ6K0dXo_kqkrUERnzMXhdpbsja6ZNuzhqTawGFpeSWg4XErDqaJ0t11ZA3WFcM0DI0/s1600-h/DSCF1129.JPG"><img id="BLOGGER_PHOTO_ID_5257218665704591746" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMevqeTzhyphenhyphenb47NAJYZeq7YZPmQwoYOxvoBIR9aY5YozV93iiCsPWTn352wtG2F9UkW42HFO-ImQ6K0dXo_kqkrUERnzMXhdpbsja6ZNuzhqTawGFpeSWg4XErDqaJ0t11ZA3WFcM0DI0/s320/DSCF1129.JPG" border="0" /></a> Indian food is one of the tastiest things ever and also one of the few things my picky boyfriend will eat when I cook. Actually, I lie, he's getting more adventurous. But I am confident that my curry will always win him over. This past week I bought a lot of chicken from Safeway because it's been on sale ($1.99 a pound), so I had to stock up as I usually do when the chicken is on sale. Now to decide what to cook with the other chicken I have... But I have a bit to decide because I still have leftover curry out the wazoo. Anyway, this isn't all about curry. I also decided to try my hand at some naan. The cooking method isn't the traditional way to make naan. I've made it on a grill before and it tasted delicious, but I didn't have the time today to set up the grill for the task. So I found a recipe that used the oven and I doctored it slightly. While my naan is definately puffier than the naan you'd find in an Indian restaurant, it still tasted the same and that boyfriend of mine at 5 of the 6 pieces.<br /><br /><br /><br /><div align="center"><strong>Naan Recipe</strong></div><br /><div align="center"><em>Ingredients</em></div><div align="center"></div><div align="center">2 tablespoons warm water (110 degrees F/45 degrees C)<br />1 teaspoon white sugar<br />1 (.25 ounce) package active dry yeast<br />1/4 cup warm milk<br />1/4 cup plain yogurt, room temperature<br />4 tablespoons melted butter<br />3 cups unbleached all-purpose flour<br />1 teaspoon salt<br />1/2 teaspoon baking powder<br />1/2 teaspoon poppy seeds </div><br /><br /><div align="center"></div><div align="center"><em>Recipe</em></div><div align="center"></div><div align="center">1. Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams. </div><br /><div align="center">2. Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl. </div><br /><div align="center">3. Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume. </div><br /><div align="center">4. Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler. </div><br /><div align="center">5. Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it. </div><br /><div align="center">6. Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)</div><br /><br /><div align="center"></div><div align="left"><em>NOTES</em>: I doctored the recipe by rubbing the naan with melted butter and garlic prior to putting it in the oven. While the taste wasn't extreme, there was a slight hint of garlic on the bread. Next time I think I'm going to add minced garlic to the actual dough.</div><br /><br /><div align="left"></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZpziojtJi2giK9KstgagPMHFrPIGZe6KOcF0QSSKRNPLn9FxG0L5jjWeWnvx-enR_3apVT_OKZR3hwaYbWkex1C-63H5EqBOFYVe3tP3LGpR8dWNS9s_nTt4bsizPKx25rimRe9tAtE/s1600-h/DSCF1132.JPG"><img id="BLOGGER_PHOTO_ID_5257247491353959858" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZpziojtJi2giK9KstgagPMHFrPIGZe6KOcF0QSSKRNPLn9FxG0L5jjWeWnvx-enR_3apVT_OKZR3hwaYbWkex1C-63H5EqBOFYVe3tP3LGpR8dWNS9s_nTt4bsizPKx25rimRe9tAtE/s320/DSCF1132.JPG" border="0" /></a><br /><div align="left"></div><div align="left">Of course, I didn't just make naan like I mentioned already. I also made my foil proof curry that's done me right in the past. Oh man, I'm stuffed right now after eating this massive amount of food (served over Basmati rice). Yum, I can taste it again.</div><div align="left"></div><div align="center"><strong>Curry Recipe</strong></div><em></em><br /><br /><em></em><div align="center"><em>Ingredients</em></div><div align="center"></div><div align="center">1 lb. boneless skinless chicken breast</div><div align="center">2 lb. onions</div><div align="center">1 lb. tomatoes</div><div align="center">1 sq. inch ginger</div><div align="center">4 cloves garlic</div><div align="center">2 tsp. tumeric</div><div align="center">2 tsp. coriander</div><div align="center">2 tsp. cumin</div><div align="center">1 tsp. crushed red pepper (more or less to taste)</div><div align="center">Salt to taste</div><div align="center">4 tsp. cooking oil</div><div align="center"></div><div align="center"><em>Recipe</em></div><div align="center"></div><div align="center">Saute finely diced onions, ginger and garlic on high heat, stirring constantly until light brown. Reduce heat to low, add finely diced tomatoes. Stir well, cook for 5-10 minutes. Add and stir in all spices in order above one at a time. Add 1 inch cubes of chicken. Cook 30-45 minutes on low/medium heat, stirring periodically.<br /></div>Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com1tag:blogger.com,1999:blog-6461457227458856795.post-7840298634464846542008-09-16T19:29:00.001-07:002008-09-16T19:34:31.443-07:00Homemade Funfetti<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK985oj2tDwxUecgCuGFP7AD5fjHen8lTU06n2QvBTMLg7jaZ5VrCILlcdBW3tzHFcwx9jbulXAgKZEimhAYsxzghEoo0bIcZPvvquxuuoI29gV2UWy9TGPXL0heQbm7GOSlQyISP-DXo/s1600-h/100_2203.JPG"><img id="BLOGGER_PHOTO_ID_5246811890087921682" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK985oj2tDwxUecgCuGFP7AD5fjHen8lTU06n2QvBTMLg7jaZ5VrCILlcdBW3tzHFcwx9jbulXAgKZEimhAYsxzghEoo0bIcZPvvquxuuoI29gV2UWy9TGPXL0heQbm7GOSlQyISP-DXo/s320/100_2203.JPG" border="0" /></a> I will not make cakes/cupcakes/anything really from the box. I find it to be too easy and without all the love thrown into the cake. My friend Stephanie's 21st birthday is tomorrow, and like I said yesterday I am going to be baking birthday cakes for everyone this year. Stephanie requested a funfetti cake and I just could not cave and buy the boxed mix. So instead I made a basic white cake and mixed in sprinkles. It's not even really worth leaving a recipe, because honestly any white cake will work for this recipe.<br /><br /><br /><br />And I had a ton of fun decorating the cake! The frosting, I messed up a little, but hopefully it isn't too blatantly obvious (to the taste buds, not to the eyes).<br /><br /><br /><br />Now I just need to figure out when I'm going to play in the kitchen next.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk54_n0OLOISf898xqYLYxcQxljHNOJQL8HOVLXHVSeP62sSf3nyq2E_C1ELrBqPaxzbZZCvoGIuTHQaupUMmql2AOPff5N_Eh5nxQ18bKlPybnpsJMEkYQad3bsm6on-mYOZX377ahq8/s1600-h/100_2199.JPG"><img id="BLOGGER_PHOTO_ID_5246812843836486962" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk54_n0OLOISf898xqYLYxcQxljHNOJQL8HOVLXHVSeP62sSf3nyq2E_C1ELrBqPaxzbZZCvoGIuTHQaupUMmql2AOPff5N_Eh5nxQ18bKlPybnpsJMEkYQad3bsm6on-mYOZX377ahq8/s200/100_2199.JPG" border="0" /></a><br /><br /><br /><span style="font-size:78%;"></span><br /><span style="font-size:78%;"></span><br /><span style="font-size:78%;"></span><br /><span style="font-size:78%;"></span><br /><span style="font-size:78%;"></span><br /><span style="font-size:78%;"></span><br /><span style="font-size:78%;"></span><br /><span style="font-size:78%;"></span><br /><span style="font-size:78%;"></span><br /><span style="font-size:78%;">The cake itself!</span>Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com0tag:blogger.com,1999:blog-6461457227458856795.post-33768382121500904902008-09-15T19:09:00.000-07:002008-09-15T21:47:04.957-07:00Chocolate Chip Cookie Dough Cheesecake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCe5F5s4yv5-GMEUpuDB5Nm-Xm3jDvv-3i5FAlPO-7Dvee7Ku8cXzBH9Z0ZuD9RH3UH_5AkNmMC_1ETEFzIDaBrddH0ITHVrQP33SRof6ZeVQ_yxhIc8_IkabFL6s-0HuL0PQIyp0yM20/s1600-h/100_2157.JPG"><img id="BLOGGER_PHOTO_ID_5246436280801546434" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCe5F5s4yv5-GMEUpuDB5Nm-Xm3jDvv-3i5FAlPO-7Dvee7Ku8cXzBH9Z0ZuD9RH3UH_5AkNmMC_1ETEFzIDaBrddH0ITHVrQP33SRof6ZeVQ_yxhIc8_IkabFL6s-0HuL0PQIyp0yM20/s320/100_2157.JPG" border="0" /></a> Cheesecake isn't my favorite flavor. But it really is one of my favorite things to bake. How that makes sense, I really don't know. The first cheesecake I ever made was a pumpkin cheesecake, and ironically I enjoyed it, despite my HATING cheesecake and pumpkin pie. However, the taste of the pumpkin balanced out the taste of the cheese and the taste of the cheese balanced out the taste of the pumpkin. The reason I initially decided to try to bake the cheesecake was solely to challenge myself. I never imagined how much fun I would find cheesecakes to be.<br /><br />I have also began the habit of making birthday cakes for my friends (be looking for a homemade funfetti cake either tomorrow or Wednesday). Eric's 21st birthday was yesterday and had requested me to bake him a "Chocolate Chip Cookie Dough Cheesecake". I was a little nervous since I could only find one recipe (thank you allrecipes.com) and I really didn't want it to suck. I would have been so sad. But of course, once again, I have made a cheesecake Iwill eat! I actually think this is the best one I've had/made thus far. The cookie dough chunks in the cake are so good, oh my gosh, I'm literally eating a piece right now.<br /><br />Now, the picture really sucks, but that's because I forgot to take a picture till most of the cake was gobbled up!<br /><br /><div align="center"><strong>Chocolate Chip Cookie Dough Cheesecake Recipe</strong></div><div align="center"><strong></strong> </div><div align="center"><em>Ingredients</em></div><div align="center"><em></em> </div><div align="center">1 1/2 cups finely crushed chocolate wafer cookies<br />1 cup white sugar<br />1/4 cup melted butter<br />2 (8 ounce) packages cream cheese, diced<br />2 cups sour cream<br />3 eggs<br />2 teaspoons vanilla extract<br />1/4 cup butter<br />1/4 cup packed brown sugar<br />1/4 cup white sugar<br />2 tablespoons water<br />1 teaspoon vanilla extract<br />1/2 cup all-purpose flour<br />1 cup semisweet chocolate chips<br />2 teaspoons white sugar</div><div align="center"> </div><div align="center"><em>Recipe</em></div><div align="center"><br />1. Preheat oven to 350 degrees F (175 degrees C). </div><div align="center"><br />2. Mix the chocolate wafer cookie crumbs with 2 tablespoons of the white sugar, and the melted butter. Press firmly into the bottom and 1/2 inch up the sides of one 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for about 8 minutes. </div><div align="center"><br />3. To Make Cookie Dough: In a bowl beat 1/4 cup butter or margarine with the brown sugar and 1/4 cup of the white sugar. Stir in the water and 1 teaspoon of the vanilla. Beat in the flour and the semisweet chocolate chips. Stir until combined. </div><div align="center"><br />4. To Make Cheesecake: In a food processor or with a mixer beat 1 cup of the white sugar, and all the cream cheese. Add 1 cup of the sour cream, the eggs, and 1 teaspoon of the vanilla. Mix well and pour into prepared crust. </div><div align="center"><br />5. Drop cookie dough in 2 tablespoon portions evenly over the top of the cake, pushing dough beneath the surface. Bake at 350 degrees F (175 degrees C) for about 40 minutes. Cake will jiggle slightly in center. Spread topping over hot cake. Let cake cool than chill in a refrigerator until cold, at least 4 hours. </div><div align="center"><br />6. To Make Topping: Mix the remaining 1 cup sour cream, 1 teaspoon vanilla, and the 2 teaspoons white sugar until smooth. Spread over hot cake. </div>Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com0tag:blogger.com,1999:blog-6461457227458856795.post-84620173037118409812008-09-10T17:12:00.001-07:002008-09-10T18:31:38.795-07:00Mint Chocolate Chip Ice Cream<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSUnYqImlCU4bOSBcRN9qX07Wcc3lwjwhUw5GcmYBJoZgUcKkEwcF2QWTL6ZmhadBzqQ2LWzcjc2p9nm38XTC6_d5Pur-raG_Vfm8vy9FcmaTKl_dR6KOYlKymE5IBsKe1EyxrdzQ5FY/s1600-h/100_2091.JPG"><img id="BLOGGER_PHOTO_ID_5244550130313352338" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSUnYqImlCU4bOSBcRN9qX07Wcc3lwjwhUw5GcmYBJoZgUcKkEwcF2QWTL6ZmhadBzqQ2LWzcjc2p9nm38XTC6_d5Pur-raG_Vfm8vy9FcmaTKl_dR6KOYlKymE5IBsKe1EyxrdzQ5FY/s320/100_2091.JPG" border="0" /></a> Santa Cruz is really warm during late August and September. It's absolutely beautiful outside, however, sometimes it can get a little unbearable during the day. Nighttimes of course are pleasant, but sometimes during the day hours I want to rip off my clothes and run naked through some pond. It's really just hot.<br /><br />So since I moved into my new house I've been taking much advantage of the kitchen. I haven't taken pictures of the food I've cooked thus far, but I have been quite enjoying the gas stove and the fancy oven. And the kitchen is beautiful! There's stainless steal appliances, light wood cabinets, and granite counters. And since I'm obsessed with red kitchen supplies, I've decorated the kitchen with countless red items, my prized being my KitchenAid mixer.<br /><br />This of course brings me to what I made today. Last year I bought myself the ice cream attachment for the mixer, but I hadn't made much of a use of it. So the other day I popped the bowl in the freezer and today I decided to make the mint chocolate chip ice cream, which I found via allrecipes.com. It tastes like something you could buy in the store - only better.<br /><br />If anyone's reading this, do you have any flavors of ice cream you suggest I try?<br /><br /><div align="center"><strong>Mint Chocolate Chip Ice Cream</strong></div><div align="center"><strong></strong></div><div align="center"><em>Ingredients</em></div><div align="center">2 cups 2% milk<br />2 cups heavy cream<br />1 cup sugar<br />1/2 teaspoon salt<br />1 teaspoon vanilla extract<br />1 teaspoon peppermint extract<br />3 drops green food coloring (optional)<br />1 cup miniature semisweet chocolate chips</div><div align="center"></div><div align="center"><em>Recipe</em></div><div align="center"><br />1. In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.<br /></div><div align="center">2. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours. </div><div align="center"></div>Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com1tag:blogger.com,1999:blog-6461457227458856795.post-78700401537123725532008-09-03T12:39:00.000-07:002008-09-03T12:44:08.846-07:00Potato Breakfast<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir0v5GziMgMr0EjoGRTuVqqAypkxu_exY15PFMTDn6IWh6vRY3Z0KsVtPPSRi3NIhLgqbx_NdQsvqX1nuRwR-jQ_-ZWGWWdlS0thhrt_d9T7CHfNIuuVJ3XFPIogGI11FCuuBeqGJUjXE/s1600-h/100_2077.JPG"><img id="BLOGGER_PHOTO_ID_5241882244187549170" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir0v5GziMgMr0EjoGRTuVqqAypkxu_exY15PFMTDn6IWh6vRY3Z0KsVtPPSRi3NIhLgqbx_NdQsvqX1nuRwR-jQ_-ZWGWWdlS0thhrt_d9T7CHfNIuuVJ3XFPIogGI11FCuuBeqGJUjXE/s320/100_2077.JPG" border="0" /></a> Living in the house I was in was sad. The kitchen was a room of vile. There was old food everywhere - molding food, stinky food, no where I wanted o be near. At first I felt the need to clean the kitchen, so I could use it. But it got to the point where I was so sick and tired of being the personal maid for 4 boys that I didn't know. So I stopped. And I also stopped cooking and began eating out a lot. Life was sad, those two months in filth. But finally I have moved into an amazing house with an amazing kitchen. The oven is so high-tech and I'm SO excited to use it!<br /><br />However, this weekend I'm home visiting the parents. And lucky for me, they went to the farmers' market this past weekend. I decided to use the potatoes to make myself some breakfast. It isn't worth giving a recipe for, but if you're interested, it's onions, garlic, potatoes (yellow and purple), eggs, salt, pepper, and onion powder. It was all cooked together in a skillet for the first homemade breakfast I've eaten in two months!Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com2tag:blogger.com,1999:blog-6461457227458856795.post-60817416463584661412008-08-01T20:28:00.000-07:002008-12-09T16:11:57.941-08:00SHF: Chocolate Strawberry Cupcakes<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43_tn_jDt7Kxiexb51bYHEOvxbpKmYVeLQZGfiUJdVwVxpjdin8fxdTggeimiKPMEjEX7Eya3K4PHxJpQl2JUo3gkgDha2zeXldBX0rFkw_OkIlMRIRLCqoseL_MkbkqBiqNwcyYNdbg/s1600-h/100_2013.JPG"><img id="BLOGGER_PHOTO_ID_5229757510085720514" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43_tn_jDt7Kxiexb51bYHEOvxbpKmYVeLQZGfiUJdVwVxpjdin8fxdTggeimiKPMEjEX7Eya3K4PHxJpQl2JUo3gkgDha2zeXldBX0rFkw_OkIlMRIRLCqoseL_MkbkqBiqNwcyYNdbg/s320/100_2013.JPG" border="0" /></a> All week I've been trying to make <a href="http://www.marthastewart.com/recipe/candace-nelson-strawberry-cupcakes?lnc=4ef2dc5bfca40110VgnVCM1000003d370a0aRCRD">Sprinkles' Strawberry Cupcakes</a>. I've had the ingredients, but I haven't had the time for the life of me, between school and work. But today my break finally came! After getting some shopping done at Victoria's Secret, my friend Beth and Icame home and decided to whip these bad boys up. As we were standing there in the kitchen, Beth announces she wishes the cupcaks had chocolate in them. So we did a little altering of the recipe, to come up with chocolate strawberry cupcakes, rather than just strawberry. They were VERY successful and VERY tasty. The frosting and the cake are really sweet, so one is all <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9WPzs1a6oyEa0wEc9mGg90w3wFy-jsq0sVqMMzfo4vM8zCr47JnFXyGBFQSmTDil-l-XENuHnJ1TntS1PHx6r4hIP0QBO2MjhkZqgjdBPEq_E3T05wllyr3g3hmwO87BkBLD8Wa7TNo/s1600-h/SHF_berries_logo_200.jpg"><img id="BLOGGER_PHOTO_ID_5229759198406860738" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9WPzs1a6oyEa0wEc9mGg90w3wFy-jsq0sVqMMzfo4vM8zCr47JnFXyGBFQSmTDil-l-XENuHnJ1TntS1PHx6r4hIP0QBO2MjhkZqgjdBPEq_E3T05wllyr3g3hmwO87BkBLD8Wa7TNo/s320/SHF_berries_logo_200.jpg" border="0" /></a>you need. And since the frosting is clearly pink and every girls' dream, I dedicate these today to shopping at Victoria's Secret.<p></div><div> </div><div></div><div></div><div></div><div>Also, I am participating in a fun fun blog event. This time I'm participating in <a href="http://foodblogga.blogspot.com/2008/07/announcing-shf-45-berries.html">Sugar High Friday</a> created by Jennifer at <a href="http://domesticgoddess.ca/">Domestic Goddess</a>. This month's theme over at SHF is berries. Yum yum. What girl doesn't love sweets?! </div><div><p><br /></div><div align="center"><strong>Chocolate Strawberry Cupcakes with Strawberry Frosting<p></strong></div><div align="center"><strong></strong></div><div align="center"></div><div align="center"><em>Cupcake Ingredients</em></div><div align="center">2/3 cup whole fres or frozen strawberries, thawed</div><div align="center">1 1/4 cups all purpose-baking flour, sifted</div><div align="center">1/4 cup cocoa powder</div><div align="center">1 tsp baking powder</div><div align="center">1/4 tsp coarse salt</div><div align="center">1/4 cup whole milk, room temperature</div><div align="center">1 tsp pure vanilla extract</div><div align="center">1/2 cup unsalted butter, room temperature</div><div align="center">1 cup sugar</div><div align="center">1 large egg, room temperature</div><div align="center">2 large egg whites, room temperature<p></div><div align="center"></div><div align="center"></div><div align="center"><em>Cupcake Directions</em></div><div align="center">1. Preheat oven to 350. Line a 12-cup muffin tin with cupcake liners; set aside.</div><div align="center">2. Place strawberries in a small food processor; process until pureed. </div><div align="center">3. In a medium bowl whisk together flour, cocoa powder, baking powder, and salt; set aside. In a small bowl, mix together with milk, vanilla, and strawberry puree; set aside.</div><div align="center">4. In the bowl of an electric mixer cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduct the mixer speed to medium and slowly add egg and egg whites until just blended.</div><div align="center">5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping sides of the bowl as necessary, until just blended.</div><div align="center">6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely before icing.<p></div><div align="center"></div><div align="center"></div><div align="center"><em>Icing Ingredients</em></div><div align="center">1/2 cup whole frozen straberries, thawed</div><div align="center">1 cup unsalted butter, firm and slightly cold</div><div align="center">Pinch of coarse salt</div><div align="center">3 1/2 cups confectioners' sugar, sifted</div><div align="center">1/2 tsp pure vanilla extract<p></div><div align="center"></div><div align="center"></div><div align="center"><em>Icing Directions</em></div><div align="center">1. Place strawberries in the bowl of a small food process; process until pureed. In the bowl of an electric mixer, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tbsp strawberry pureer; mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.</div><div align="center"></div><br /><div></div><br /><div><br /></div><br /><div></div>Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com2tag:blogger.com,1999:blog-6461457227458856795.post-10247495230088229782008-07-23T14:14:00.000-07:002008-12-09T16:11:58.097-08:00bakebakebake: My Take On Indian Food<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2sugaZxTwjI4T-9yySCG4RNqCDYYOzZio4Rm9Tl64VJVx3QLfVz-k2PZ3oBKIF5hFCjBEFYIh5nY71ymVMKc7w0BAgdtMRXZWvxcjCYHBe0ARrvOPe6Drc9ubavvtVeF5LFUYCYjoDkI/s1600-h/100_1934.JPG"><span style="color:#000000;"><img id="BLOGGER_PHOTO_ID_5226321468163989938" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2sugaZxTwjI4T-9yySCG4RNqCDYYOzZio4Rm9Tl64VJVx3QLfVz-k2PZ3oBKIF5hFCjBEFYIh5nY71ymVMKc7w0BAgdtMRXZWvxcjCYHBe0ARrvOPe6Drc9ubavvtVeF5LFUYCYjoDkI/s320/100_1934.JPG" border="0" /></span></a><span style="color:#000000;"> On livejournal I'm part of a community called </span><a href="http://community.livejournal.com/bakebakebake/"><span style="color:#000000;">bakebakebake</span></a><span style="color:#000000;">. It's actually what prompted me to get back in the kitchen again, despite being busy with school work and whatnot. And when I got my mixer for Christmas, it was useful for making delights I could take pictures of and put online. One of the things that this community has is monthly themes. This month's theme was<span style="color:#ff0000;"> red</span> because of 4th of July and whatnot. I've been stumped all month on what to make. Of course, cupcakes are easy, red velvet cake, something with strawberries. It was all so cliche though and I wanted to do something that I didn't think anyone else would be doing.<br /><br />So two days ago it hit me: <span style="color:#ff0000;">tandoori chicken</span>! So I found a recipe from </span><a href="http://www.indiacurryrecipes.com/2007/07/tandoori-chicken-recipe.html"><span style="color:#000000;">India Curry Recipes</span></a><span style="color:#333333;"><span style="color:#000000;">. When I was younger my family had these friends from India, and the lady, Eva, made and sold packets of spice mixtures for many different foods, tandoori chicken, curried rice, etc. Growing up whenever my mom would make tandoori chicken I'd get so excited for the <span style="color:#ff0000;">red chicken</span>, as I called it. It was one of those treats that I didn't get very often, because to make it takes more than a day, as the chicken needs to marinate. So being a working mom, making dishes that took lots of prep time didn't happen often. </span></span><br /><br /><span style="color:#000000;">Now, comes the frustration of making this dish. When I went to the grocery store yesterday to collect the spices I needed to make the tandoori I couldn't find the garam masala anywhere. Oh woe me, Safeway had sold out. So instead I got some curry spice and decided to deviate from tandoori chicken and make some chicken replacing the garam masala with curry powder. Of course, this makes the chicken taste different than had I used the garam masala (and why I can't call this tandoori chicken). But it still has the red tint (haha, food coloring?) that made the <span style="color:#ff0000;">red chicken</span> so special to me growing up.</span><span style="color:#333333;"> </span><br /><br /><p align="center"><span style="color:#333333;"><strong><span style="color:#000000;">Indian Spiced Chicken</span></strong></span></p><p align="center"><span style="color:#333333;"><em><span style="color:#000000;">Ingredients</span></em></span><br /><span style="color:#333333;"><span style="color:#000000;">2 pounds of chicken, cut into pieces</span></span><br /><span style="color:#333333;"><span style="color:#000000;">1 tsp salt</span></span><br /><span style="color:#333333;"><span style="color:#000000;">1 lemon, juiced</span></span><br /><span style="color:#333333;"><span style="color:#000000;">1 1/4 cups plain yogurt</span></span><br /><span style="color:#333333;"><span style="color:#000000;">1/2 onion, finely chopped</span></span><br /><span style="color:#333333;"><span style="color:#000000;">1 clove garlic, minced</span></span><br /><span style="color:#333333;"><span style="color:#000000;">1 tsp grated resh ginger root</span></span><br /><span style="color:#333333;"><span style="color:#000000;">2 tsp curry</span></span><br /><span style="color:#333333;"><span style="color:#000000;">1 tsp cayenne pepper</span></span><br /><span style="color:#333333;"><span style="color:#000000;">1/2 tsp yellow food coloring</span></span><br /><span style="color:#333333;"><span style="color:#000000;">1 tsp red food coloring</span></span></p><p align="center"><em>Directions</em><br />1. Cut slits into chicken pieces lengthwise.</brp>2. Place in a shallow dish, sprinkle both sides of chicken with salt and lemon juice. Set aside.<br />3. In a medium bowl, combine yogurt, onion, garlic, ginger, curry powder, and cayenne pepper. Mix until smoot. Stir in food coloring. Spread yogurt mixture over chicken. Cover and refrigerate over night.<br />4. Preheat oven to 450. Place chicken in a baking dish and bake 25 to 30 minutes (or until done).</p><p align="left">And then I also made spiced potatoes and rice to go along with the meal. I made the rice as one normally makes rice, however, in the water I added some shakes of garlic salt and curry powder.</p><p align="left">For the potatoes I cut them up into bite size pieces. In a skillet I melted some butter and added some water. I seasoned them with curry powder and paprika. I put the potatoes in and when boiling, I brought the heat down and covered them up and cooked until soft.<br /></p></span>Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com0tag:blogger.com,1999:blog-6461457227458856795.post-5405966003172538982008-07-19T10:52:00.001-07:002008-12-09T16:11:58.357-08:00The Ultimate Chocolate Brownie Muffin<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitaa4mfUCy0YbIEgGOtIogOJukcU5-qS6xob-nKYmEuFQFLR5HP8zvwNVKlWfd6BvGlPjh5Yxm2hO_OSYhqj1-QiAtFOjob9OMC2DhNYToIIDa1qPcHf6QwaWlZvgQFBPhjDL2PFSpgCw/s1600-h/100_1907.JPG"><img id="BLOGGER_PHOTO_ID_5224784747718977410" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitaa4mfUCy0YbIEgGOtIogOJukcU5-qS6xob-nKYmEuFQFLR5HP8zvwNVKlWfd6BvGlPjh5Yxm2hO_OSYhqj1-QiAtFOjob9OMC2DhNYToIIDa1qPcHf6QwaWlZvgQFBPhjDL2PFSpgCw/s320/100_1907.JPG" border="0" /></a> I've been wanting to make muffins, for some reason that's all I really wanted to bake. I didn't want a blog reason to do it, I just wanted the satisfaction of having a delicious muffin sitting in front of me when all is said and done. I am however going to start participating in the blog events like I had, because it's fun. But this is just my muffin.<br /><br />I moved recently, so my baking has dwindled significantly, as someone broke into my car the first day in the new house and stole my bag of dried goods (the flour, sugar, etc.). So I was dreading starting my baking ingredient collection again, but finally I've gotten around to starting. So since I wanted to make muffins, I wanted to make something people would eat. So I asked my boyfriend what kind of muffin he wantd.<br /><br />Alan: Chocolate brownie muffin.<br />Me: What do you mean by chocolate brownie muffin?<br />Alan: If you can't figure it out you shouldn't bake!<br />Me: OK, I'll find something to do.<br /><br />To be quite honest, it's basically a brownie shaped like a muffin. But the boyfriend was happy. I found this recipe on recipezaar.com.<br /><br /><div align="center"><strong>The Ultimate Chocolate Brownie Muffin</strong></div><div align="center"><strong></strong><p></p></div><div align="center"><em>Ingredients:</em></div><div align="center">3/4 cup good quality baking cocoa</div><div align="center">1 tsp baking powder</div><div align="center">3/4 cup butter, melted</div><div align="center">1/2 cup boiling water</div><div align="center">1 tbsp vanilla</div><div align="center">1 1/4 cups sugar</div><div align="center">2 eggs</div><div align="center">1 1/3 cups all-purpose flour</div><div align="center">1/4 tsp salt</div><div align="center">1 cup chocolate chips</div><div align="center"><p></p></div><div align="center"><em>Directions:</em></div><div align="center">1. Preheat the oven to 350.</div><div align="center">2. Line 1 muffin tins with muffin liners.</div><div align="center">3. In a medum bowl combine cocoa and baking powder; mix to combibe.</div><div align="center">4. Add in boiling water; mix well with a wooden spoon to combine.</div><div align="center">5. Add in the melted butter and vanilla; mix well.</div><div align="center">6. Add in the sugar, mix well with a wooden spoon.</div><div align="center">7. Stir in eggs with a wooden spoon; mix until combined</div><div align="center">8. Mix the flour with salt; add in the chocolate mixture; mix well to combine.</div><div align="center">9. Add in chocolate chips.</div><div align="center">10. Using an ice cream scoop fill each of the muffin tins almost to the top.</div><div align="center">11. Bake for 25-30 minutes or until muffins are done.</div><div align="center"></div><div align="center"></div>Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com2tag:blogger.com,1999:blog-6461457227458856795.post-27932230149530464152008-06-25T17:04:00.001-07:002008-12-09T16:11:58.492-08:00PPN: Pasta, Pesto, and Peas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMnrMLazgJ-ruA93BV_DlEpQG75IlPXcjqBpWyRSuJlNLaieJ-DkESbqEBEUcYN6-9xujQjBwdCH_J8VILozHCdxxmFR7FQuW676p9sG1eLDhyt2fn6TJlNvV870u77OjJOc1UIm7P9A4/s1600-h/100_1792.JPG"><img id="BLOGGER_PHOTO_ID_5215974588167877986" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMnrMLazgJ-ruA93BV_DlEpQG75IlPXcjqBpWyRSuJlNLaieJ-DkESbqEBEUcYN6-9xujQjBwdCH_J8VILozHCdxxmFR7FQuW676p9sG1eLDhyt2fn6TJlNvV870u77OjJOc1UIm7P9A4/s320/100_1792.JPG" border="0" /></a> Like I mentioned in my last blog post, I really am wanting to get interested in these blog events, so when I found out about Presto Pasta Nights, I was excited! Not only do I love love pasta, I'm moving on Saturday/Sunday and probably won't have time to cook until after the move. Since I made a big pot of these delicious noodles I'm thinking they should get me through the rest of the week and the weekend, unless some of my piggy roommates attack the pot (which actually wouldn't be very unlikely).<br /><br />So these wonderful Presto Pasta Nights of delicious is the baby of Ruth from <a href="http://onceuponafeast.blogspot.com/">Once Upon A Feast</a> but this week the event is being hosted by Hillary from <a href="http://chewonthatblog.com/">Chew On That</a>.<br /><br />I found this recipe on The Food Network's website. It is one of Ina Garten's delicious dishes, that I can't help but have my mouth water when I even think of them. This was actually my first time cooking one of her dishes (or anything from The Food Network actually). I was impressed with how simple this dish was, but at the same time how much flavor the doctored up pesto sauce has. And the spinach and peas in the dish are good, because I really haven't been eating enough vegetables (oh yay young adult attempting to live on her own and cook for herself!)<br /><br /><br /><div align="center"><strong>Pasta, Pesto, and Peas</strong></div><div align="center"><strong></strong></div><div align="center"><em>Ingredients</em></div><div align="center">3/4 lbs of fuslli pasta</div><div align="center">3/4 pound bow tie pasta</div><div align="center">1/4 cup good olive oil</div><div align="center">1 1/2 cups pesto</div><div align="center">1 (10-oz) package frozen chopped spinach, defrosted and squeezed ry</div><div align="center">3 tbsp freshly squeezed lemon juice</div><div align="center">1 1/4 cups mayonnaise</div><div align="center">1/2 cup freshly grated Parmesan</div><div align="center">1 1/2 cups frozen peas, defrosted</div><div align="center">1/3 cup pignolis (pine nuts)</div><div align="center">3/4 tsp kosher salt</div><div align="center">3/4 tsp freshly ground black pepper</div><div align="center"></div><p><div align="center"><em>Directions</em></div><div align="center">Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.</div><div align="center"></div><div align="center">In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.</div><div align="center"></div><p><div align="left"><span style="color:#009900;">NOTES: Since I had a can of canned peas I used those instead of frozen peas. I just drained the water off of them first. And I sadly am grocery store stupid and too vain to ask for help from the sales people, so I have no idea where to get the pine nuts in my local Safeway. So I didn't have those in the dish. But I have to say, delicious!!</span> </div>Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com3tag:blogger.com,1999:blog-6461457227458856795.post-53597253838838142192008-06-18T22:32:00.000-07:002008-12-09T16:11:58.859-08:00WHB: Chunky Chicken Cacciatore<img id="BLOGGER_PHOTO_ID_5213461440167935026" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY58l4MvF4A0zPy0gbcmogN3wKLN4mBhOo5-zsgbKluCHTbzetcWX5FzYSKHJMpfdqt-Md24voIc91hYH8d1QcpyWCu5hLR8SKJSBT1ey-WaYpiD30MCOje1eeF1LUanwQsN1rufENMCc/s320/100_1785.JPG" border="0" />Being that I'm still completely new to this world of blogging, I wanted to do something that could get me in touch with some other food bloggers - so I figured I should participate in a round-up! As I was browsing around internet land last week I found the WHB,or the Weekend Herb Blogging. I decided I would pick one recipe this week to fit this challenge. Of course, that required some thinking about what exactly I wanted to make - like I've been saying, since I'm moving I'm really trying my best to avoid buying a lot of new food (especially since one of our friends moved out of his house and left a TON of food in our refrigerator and freezer so he wouldn't have to move it). After some careful consideration I decided I would make chicken cacciatore, from a recipe I found on <a href="http://www.grouprecipes.com/">grouprecipes.com</a>. All I needed to buy were the peppers and onions, with the rest of food waiting to be eaten in my pantry and fridge. And I am quite aware this meal just looks like mush, but it tasted good and while I do think presentation matters, flavor is definately more important to me. And after an hour and a half of cooking, I was just too hungry to care.<br /><br />Considering the huge issue with the <a href="http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/06/13/MNPS118CI9.DTL&hw=tomatoes&sn=010&sc=264">salmonella tainted tomatoes</a> that has caused a huge problem as of late, I decided I would of course make a dish featuring tomatoes. However, I did use canned-stewed tomatoes, as that's what the recipe called for (and hey, I like to play it safe too). But I figured it would make a good post, with the issue on tomatoes and all. Apparently 228 have become ill from tomatoes. For some tips on safety in eating tomatoes, an article in the San Francisco Gate indicates the following:<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8hdyFiVlfyBD5QjRbXM76fApQ0VycRaeDVLkZaNlJMlupU4hwQQ8FdO37VEzHBAxSEmTnaONprgm9LwEgpJoIfP0geZxosbmGtmTFqqtl8fJxh61nksahMGQeVBhfJWs9hxMYwLkhioI/s1600-h/whb-two-year-icon.jpg"><img id="BLOGGER_PHOTO_ID_5213464886762885810" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8hdyFiVlfyBD5QjRbXM76fApQ0VycRaeDVLkZaNlJMlupU4hwQQ8FdO37VEzHBAxSEmTnaONprgm9LwEgpJoIfP0geZxosbmGtmTFqqtl8fJxh61nksahMGQeVBhfJWs9hxMYwLkhioI/s320/whb-two-year-icon.jpg" border="0" /></a><br /><em>On the do-not-eat list are raw red plum, red Roma or red round tomatoes, unless they were grown in specific states or countries that the FDA has cleared because they were not harvesting when the outbreak began or were not selling their tomatoes in places where people got sick.</em><br /><br /><br /><em>Also safe are grape tomatoes, cherry tomatoes and tomatoes sold with the vine still attached. That is not because there is anything biologically safer about those with a vine but because the sick have assured investigators that is not the kind of tomato they ate.</em><br /><br /><p>I surely hope that the current tomato problem ends, because not getting tomatoes on my sandwiches at delis is quite upsetting. Though I assume getting food poisoning from a fruit would be the worse alternative. <p><br /><br />For more information on WHB check out the rules <a href="http://kalynskitchen.blogspot.com/2006/07/establishing-some-rules-for-weekend.html">here</a>. To see other entries for WHB for the week of the 16th-22nd check out <a href="http://joannasfood.blogspot.com/">Joanna's Food</a> after the weekend and see what other yummies people came up with!<br /><br /><p align="center"><strong>Chunky Chicken Cacciatore (serves 4)</strong></p><p align="center"><em>Ingredients</em></p><p align="center">3/4 cup all-purpose flour<br /><align="center">2 tsp dried oregano<br /><align="center">1 tsp dried basil<br /><align="center">1/4 tsp paprika<br /><align="center">1 tsp garlic powder<br /><align="center">1/4 tsp salt<br /><align="center">1/4 tsp pepper<br /><align="center">1 1/2 pounds boneless skinless chicken breasts (cut into 1-1/2 to 2-inch pieces)<br /><align="center">2 tbsp olive oil<br /><align="center">1 large onion, chopped<br /><align="center">1 green pepper, seeded and chopped<br /><align="center">1 red pepper, seeded and chopped<br /><align="center">1 clove of garlic, minced<br /><align="center">2 (14.5 oz) cans strewed tomatoes<br /><align="center">3/4 tbsp light brown sugar </p><p align="center"><em>Directions</em></p><p align="center">1. In a small bowl comine, flour, oregano, basil, paprika, garlic powder, salt, and black pepper.<br /><align="center">2. In a large skilet heat olive oil an cook chicken until sides are lightly browned, about 20 minutes.<br /><align="center">3. Remove chicken and set aside; add to skillet onion, peppers, garlic, and 1 tbsp oil. Saute 10-15 minutes, until tender.<br /><align="center">4. Sprinkle with flour/spice mix while cooking. Add tomates with the juice and stir until bubbly.<br /><align="center">5. Add brown sugar, continue to stir, add chicken to mixture. Cook 10-15 minutes on low heat.<br /></p>Elizabethhttp://www.blogger.com/profile/01191639717668525805noreply@blogger.com2