Quick apple cake

Nothing could be easier than this recipe for quick apple cake.
It literally takes three ingredients: apples, a cake mix and butter.
I'm sure it would be just as good with any other fruit as well.
I had some apples that only tasted so-so and had been sitting on my counter.
I also happened to have an unused cake mix tucked away in my cupboard.
It seemed a perfect time to try the recipe out!

 If you're interested in trying it out for yourself, I found the recipe at the link above. I did adjust a few of the guidelines to suit my tastes and it turned out really well!
Here's what I did:

•  Preheat the oven to 355 degrees F
• Spray dish with non stick spray.
• Slice apples into medium size bites and layer evenly, then sprinkle with a sugar/cinnamon mix
• Evenly distribute half of a dry cake mix (I used a yellow cake mix) over the top
• Melt half of a stick of butter then pour it evenly over the cake mix
• Follow by adding a couple tablespoons of water to the parts of the mix that are still dry
• Bake for 40-45 min.
• Check halfway through baking.  If there are still portions that appear dry, add a bit more water and continue to bake.
• Enjoy!

Betty Crocker's old timey bread

As of late, memories have become pretty important to me.  When the leaves have fallen and the slight chill of Fall has come to stay, one of the many memories that always comes to mind is that of my mom putting together homemade, white bread.  It was always almost magical to watch her add the yeast to the warm water, to be followed by salt, sugar and flour.  She would mix and knead and form it into the magical dough ball.  Then she would cover it and set it in front of the ol' wood stove and to rise. Then...the magic began. It would grow twice its size and all I wanted to do was at least touch it.  But I couldn't.  I wouldn't dare!  But that was my mom's job.  She would punch it down and let it rise. Just. One. More. Time.  Then my mom would put the dough into the oven and the dough began to transform into bread and the smell...OH the smell, was heavenly.  And the taste of warm bread with melted butter...almost sinful.

Anyway, when it gets cold outside, I think about bread.  THE bread.  This time, I couldn't just think of the bread.  I had to make it.  I found the recipe in a revised, yet still vintage, Betty Crocker cookbook.

 Some of my grandmother's best recipes have come from cookbooks of this vintage, so I couldn't pass it up.  If you're interested in trying it out, here's a link to the recipe I found: http://www.bettycrocker.com/recipes/gold-medal-classic-white-bread/20967ff8-467c-4445-99b4-b3a97a554dd2.

It made a pretty delightful smelling and tasting bread.  Try it out!  I think you'll be happy you did!  I am...

Peanut Butter Fudge

Who doesn't love fudge? Sadly, it seems like a lot of people don't. But not my people.

I always loved when my Grandma made this fudge (and so did my Grandpa...) In fact, I begged for this recipe from my Grandma. She agreed to give it to me,  but then she told me she got it off the back of a Marshmallow Puff jar.

Oddly enough, I could have cared less, it's that good!

Here is the recipe that my Grandma gave to me, but again, there is a similar one on the back of the Marshmallow Creme jar too!

Peanut Butter Fudge

3 cups sugar
3/4 cups (1 1/2 sticks) butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) *DO NOT USE SWEETENED CONDENSED MILK
1 package chips (chocolate or peanut butter)
1 tsp vanilla
1 jar (7 oz) marshmallow creme
* Incidentally, I used condensed milk and cut out half the sugar. It did not turn out as well as it could have.

Instructions:
On the stove top mix sugar, butter and milk in a heavy 2.5 - 3 quart saucepan. Bring to boiling on medium heat, stirring constantly. Continue boiling 5 minutes or until 125 degrees, still stirring constantly. Remove from the heat and gradually stir in chips until melted.  Add remaining ingredients and mix well.  Pour into foil lined pan and allow to set before cutting into small squares. Enjoy!

Banana Pudding from Magnolia Bakery

In 2007 we had the chance to visit Magnolia Bakery in New York.  I fell in love with the place the instant I set foot in its' doors.  At that time, it was decorated like a little girl's tea room and there were cupcakes (cupcakes!!), cookies and other delicious desserts as far as the eye could see.  What I didn't know at the time we visited, was that they also make a killer Banana pudding (okay, maybe I knew but I was not convinced that it could be as good as my Nanny's recipe.) The only way I found it out was by finding it on Pinterest.  I then hearing from a friend that she had made it.  Then she brought it to work.  Then I tasted it.  The rest was history.  Ever since then, I've craved the deliciousness that is the Banana Pudding.

Here's the recipe if you would like to try it!:
Magnolia Bakery's Banana PuddingFrom The Complete Magnolia Bakery Cookbook
Serves 12
1 14 ounce can sweetened condensed milk
1 1/2 cups ice cold water
1 3.4 ounce box Jell-O instant vanilla pudding mix
3 cups heavy cream
1 12 ounce box vanilla wafers
4 cups sliced ripe bananas (about 3 large bananas)
In a medium bowl (or using an electric mixer fitted with the whisk attachment) whisk together sweetened condensed milk and water until blended.  Add pudding mix continue to whisk into fully incorporated.  Cover with plastic wrap and chill until set, about 3 hours (or you can leave overnight).
Once pudding has set, whip heavy cream in a large bowl with an electric mixer until stiff peaks form.  Fold pudding into the whipped cream until completely blended.  In your serving bowl (or individual serving jars), begin layering vanilla wafers, then bananas, then pudding.  Repeat 3 times, or as many times you need/like to fit your desired serving dish.  Garnish pudding with additional wafers or wafer crumbs, cover with plastic wrap and chill for an additional 4 hours.

Lovely liquered bread pudding

I've been a naughty little person lately.  For one, my last post was a week ago (oops). Secondly, I decided to give in to my deep craving for comfort foods via a bread pudding recipe passed down to my by my Great Aunt, K.  The original recipe was Amaretto Macadamia nut bread pudding.  However, I did not have amaretto or macadamia nuts...so I substituted (what's new, right?)

My bread pudding contained Frangelico..oh yum!  So, I'll include the original recipe with noted substitutions.

Anyway, it's easy and delicious and will most definitely add pounds to the body to stock up for hibernation.

Here goes..

Amaretto Macadamia Bread Pudding

(serves 12 to 15)

• 1 loaf (1 pound) white French bread, danish or croissants
• 1/2 cup diced macadamia nuts (didn't use)
• 1/2 cup raisins (I used golden raisins....so good!)
• 1 quart half-and-half
• 1 cup sugar
• 4 large eggs
• 1/2 cup Amaretto (or Frangelico)

Sauce for bread pudding

• 1/2 cup Amaretto liqueur (..or Frangelico)
• 1/2 cup sugar
• 1 1/2 cups whipped butter

For the bread pudding: Cut bread into 1 inch cubes.  Place bread, nuts and raisins in a deep dish (8.5 x 13 inch pan is recommended). Toss until well mixed and set aside.  In a large mixing bowl, combine the half and half, sugar, eggs and liqueur and beat to blend.  Pour the mixture over the bread and let it soak in the fridge 45 minutes, stirring occasionally.

Preheat the oven to 325 degrees.  Bake the bread pudding for 1 hour or until golden brown.  Cool to room temperature and cut into 12-15 squares.

For the Sauce: Combine the liqueur and sugar in top of a double boiler over simmering water and stir to dissolve the sugar.  Remove from heat and whisk in the whipped butter.

To serve: Place squares of the bread pudding on dessert plates and spoon the sauce over the top.

Eat and repeat!

Pumpkin cupcakes with salted caramel buttercream frosting ( I know, right?!)

Where have all the cupcakes gone?  All I'm sayin' is that cupcakes around these parts have been scarce.

All it took to spur me into action was one simple request for a cupcake and I was searching high and low for the next cupcake inspiration.  I found this recipe at this blog: Made in Melissa's Kitchen.  I put a copy of the recipe below with a few adaptations of my own.  But please go to the link for her exact recipe and other delicious recipes as you won't be disappointed!  But there is one thing.  Despite what Melissa from the blog said, making caramel sauce isn't all that easy. Having never done it, I went into it thinking it would be easy because of her.

Nope.  It wasn't.

I burned it so bad but didn't really realize it until I mixed it with two sticks of butter and two cups of sugar, tasted it and found it to be bitter. BOO!  I had to toss it.  What a waste! But after the initial hiccup, I took another hint from the blog and used a caramel sauce from Starbucks.

Delicious!

Needless to say, I found both my inspiration and my new favorite cupcake!

(Psst..I took them to work and four out of six of us ate two in one day! Not bad, eh?)



Pumpkin Cupcakes

2 cups all-purpose flour (I used whole-wheat pastry flour)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Preheat oven to 350 degrees.Line cupcake pans with paper liners; set aside.  In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the  brown sugar, granulated sugar, butter, and eggs. Beat on medium speed until well combined.  Add dry ingredients, and mix on low until smooth. Fold in pumpkin puree. 

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Makes ~ 18 cupcakes. (More like 24 for me)

Source: Adapted from MarthaStewart.com.

Salted Caramel Buttercream

• 1/4 cup granulated sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 stick salted butter
• 1 stick unsalted butter
• 1/2 teaspoon sea salt
• 2 cups powdered sugar

In a saucepan, stir together granulated sugar and water.  Bring to a boil over medium high heat.  Cook without stirring until mixture turns a deep amber color, about 10 minutes.  Remove from heat and slowly add in cream and vanilla, stirring until very smooth.  Let caramel cool for about 20 minutes, until it is just barely warm and still pourable. Alternatively, you could use just under 1/2 cup of your favorite caramel sauce.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.  Reduce speed to low and add powdered sugar.  Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel.  Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).  Mixture should be ready to use without refrigeration.  If your caramel was too hot when added, it will cause your icing to be runny.  If this happens refrigerate for 15-20 minutes. 

Source: Slightly adapted from SprinkleBakes.com.

I'm so glad these cupcakes turned out good, or else I would be stuck having to eat every one of them.  Due to the sticks upon sticks of butter, I'm pretty sure eating only one cupcake made me gain 5 pounds.  But they are completely worth it.  At least that's what I tell myself....

Try them out and see.  You won't be disappointed!

Ding, dong...zucchini

Hello? Are you still out there?  I guess I should warn you before I take a leave of absence, hmm?

Well, I'm back with a few (mind you, only a few...) ideas for the blog in me head.

So..........................Today's topic is zucchini.

Word on the street is that this time of year, most people who've planted zucchini end up having more than they know what to do with.  So much so, that they search high and low for anyone (anyone?!) who would take it off their hands. I've heard of some people actually ringing a doorbell, droppin' zucchini like it's hot on the doorstep and high-tailing it out of there before anyone can protest.  A woman down our street just placed a literal mound of zucchinis in her driveway with a free sign.

Me? I got some from my grandma's neighbor and my next door neighbor.

But I asked for it.

Great right? Just saute it with some garlic and olive oil and voila!?

Been there, done that many-a-time.  But you can only do that so much.

Plus, Aaron doesn't even like it (he gave it a valiant effort) and so I was the one stuck with too many zucchini. 

I thought about making zucchini bread.  But then a thought came about: "what about cookies?"

So an internet search was done and I found some tasty sounding cookies and gave them a try!

They were a crowd pleaser, let me tell you. Here's the recipe (sadly I wrote it down and forgot where I got it from) if you'd like to give it a try.

Chocolate Oatmeal Zucchini cookies

• 1/2 cup butter, softened
• 3/4 cup white sugar
• 1egg
• 1/2 tsp vanilla extract
• 2 cups shredded zucchini
• 1 1/2 cups flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1 cup oats
• 1 cup chocolate chips

Preheat oven to 325.   Line or grease a cookie sheet.  Cream the butter and sugar until fluffy.  Stir in the egg and vanilla.  Mix well.  Stir in the shredded zucchini.  In a separate bowl, sift the dry ingredients together.  Stir in the dry ingredients, then the oats and then the chocolate chips. Bake for 11 minutes (mine had to go for closer to 14 min.)  Enjoy!

Perfectly Pepto Pink Cookies

Last month I stumbled upon these cookies and couldn't get them out of my head.

I had to find the recipe and make it mine.

The only problem was that I had no idea who made them, or what they were called.

So I googled pink cookies with white chocolate chips and found a variety of recipes.

I tried one and was really disappointed.

So I tried another and found these perfectly chewy and Pepto-pink cookies.

And they were "the ones" I was looking for.

If you're interested, they are called Strawberry White Chocolate Chip cookies.

Sad to say, I have none to share as I ate a lot of them, but if you want to make them (they. are. easy!) click on the link above!

Makin' Banana Pancakes....

It's been quite some time since I last posted a recipe so I'm actually kind of excited to do so.

On hand I had two very ripe bananas, two eggs and some almond milk.

That's pretty much it.  Truth is, I need to visit the grocery store soon. 

Really soon.

But I also wanted to make a little breakfast for us since "lazy Sundays" have become a thing of the past.

And that is where Banana Pancakes come in.

The first time I had even heard of banana pancakes was in a Jack Johnson song (which I had to listen to while making these baby-cakes.)

Here.  You listen now.

I've never made them and never even had them, so this was truly an experimental recipe.

How would it taste? Were the bananas too ripe? Is this going to be a waste of time and dwindling supplies?

The end result was another delicious recipe to add to my stack of foods I want to make again.

Go ahead and give them a try! They are pretty delicious.  The recipe that follows is from AllRecipes.com, with a few added tweaks from me...

Banana Pancakes

Ingredients

• 1 cup all-purpose flour (I used whole-wheat flour)
• 1 tablespoon white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• a couple dashes of cinnamon
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons vegetable oil
• 2 ripe bananas, mashed
• a dash of vanilla

Directions

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

No bake cookies

Aaron has mentioned several times this month that he would like some cookies.  I would always agree but would do nothing.....that is until tonight.

I have felt oh so lazy lately and didn't feel like starting a cookie that took longer than 10 minutes from the start to the tasty end. That's why these cookies popped into my mind.

I've always really liked "No-bake cookies" when friends have made them but never made any of my own.  Now that I know how little effort goes into them?  I super love them.

I did a quick search on the Internet and found a recipe that had all of the ingredients I had at home. 

In case you don't want to follow that link (trust me you do to see all of her other goodies) here is the recipe.  The reason I really like this one is that it only makes 12 cookies- just right for 2 little people.

They aren't pretty but they are pretty good....bahaaha!

No bake cookies (makes 12)

3 tbsp butter

2/3 cup sugar

1 tbsp cocoa

1/4 tsp salt

3 tbsp milk

1/2 cup creamy PB

1/2 tsp vanilla

1 1/2 cups quick oats

1. Melt the butter then remove from the heat
2. Stir in the cocoa, sugar and salt until well blended then stir in the milk.  Bring the mix to a boil and remove from the heat.
3. Stir in the peanut butter, vanilla and quick oats.
4. Then drop the mix by the spoonful onto a cookies sheet
5. Place in the freezer for 20-30 minutes
6. Enjoy!

Bananas Foster Bread

Hmm...spotty bananas? Check.

Rum? Check!

Pinterest for a little inspiration? Mmmhmm.

Bananas Foster Bread

(and as far as I'm concerned, the only banana bread that will be made in my house from here on out.....)

Check it out!

Fudge Oatmeal triangles (or bars....whatever)

Baking was pushed aside for the past couple of weeks as I attempted to "be good" and stay away from most carbs.

I fought the carbs and the carbs won.

Let the baking begin!

So I decided to try this recipe that I've had for a very long time, but have never made myself

(however a friend would make these bars and they did  not disappoint).

Go ahead and make them, pour yourself an ice cold glass of milk and enjoy!

Beware! You can't eat just one (but really should due to the huge amounts of butter).

Fudge Oatmeal Bars

Mix 2 C. packed brown sugar, 1 C. of soft butter or margarine, 2 eggs and 1 tsp vanilla together first.  Then stir in 2 1/2 C. flour, 1tsp baking soda, 1/2 tsp salt and 3 C. oatmeal. 

After mixing all of the ingredients take 2/3 of the dough mix and gently press it down evenly in the bottom of a greased jelly roll pan. 

Set aside and make the fudge mix:

Heat over low heat 12 oz of chocolate chips and 14 oz sweetened condensed milk until chocolate is completely melted and mixed well with the milk.  Then add 2 tbsp vanilla and 1/2 tsp salt.

THEN....

pour and spread the fudge mix over the first layer of dough.  Then take the rest of the dough and randomly spoon over the fudge layer.

Bake at 350 degree F for 25-30 minutes.  When bars are cool cut into triangles.

Enjoy!

Oatmeal is the name...

...and breakfast for dinner is the game.

Breakfast for dinner seems to be a common theme lately in these here parts.

And why not?

For a person who pretty much loves every breakfast food, I can not argue.

This time around I wanted pancakes.

But these are not your ordinary pancakes.

These?  These were meant to be "Oaty pancakes (oaty = oatmeal)

But there was a catch.  You see Aaron is not a fan of pancakes so instead they were made into waffles.

Whatevs...still good in my book.

Then I figured since this was breakfast for dinner and not the breakfast I would bring some beer to the table.

But this was not your ordinary beer....this was oatmeal stout.  So it was obviously meant to be.

All they way around.

Here's the recipe if you want to try these waf-cakes

(waffle+pancake=wafcake)

Got it?

Good.  Now go make this and eat....but only if you want to.



Oaty (and quite tasty) Pancakes

• 1/2 c flour
• 1/2 c quick oats
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 c buttermilk
• 1 tsp vanilla
• 2 tbsp vegetable oil
• 1 egg
• 2 tbsp brown sugar

1. Mix all ingredients together.  Let the mix sit for a few minutes to allow oats to soften.

By the way... way less oil can be used

Apple pie of my eye

Last weekend we were given a box of freshly picked, local apples from a kind man's tree.  It was put in the trunk of my car by my hubby without me realizing just how many apples there really was in that box.

The number? A lot.

Just a few of the little lovelies..

So I decided to make an apple pie with the lot of apples.  From scratch.  All of it.

I thought it would be easy.

But I was wrong.

Okay, I'll take that back.  It wasn't necessarily as difficult as I make it out to be as it was time consuming.

 As far as the apples go, you have to peel, core and slice them apples AND that my friends is what takes sooo much time.

But that's not all. You see, the crust has to be made too.  The flour and salt has to be sifted then "cut in" the shortening ( I used good ol' Crisco.) 

From there, very cold water is added a little at a time to make the dough slightly more sticky and then comes the actual mixing and rolling out of the dough to make the crust. Double crust that is.

That part wasn't the easiest for me.  Apparently I made the crust a tad too dry, because it kept cracking on me.  Due to that I believe I made the crusts a little too thick because I was afraid of the crusts cracking in half.

Oh well.

It only took me 2 hours from start to finish. Only.

The end result wasn't necessarily pretty or anything that would make my Nanny proud but it tasted good
(I wasn't the only judge of it....I took it to work and 3 out of 4 of the girls told me it was "very good." And compliments aren't handed out lightly there....)

I've found that everyone has their own version of the "perfect pie" (especially apple pie).  Some like their pie sweet or flaky or dense or tart.  Some like them made by their grannies (ME! Pick me!) or some prefer store made. 

Others do not prefer them at all.

So, If you're interested, here's the very brief rundown of the recipes used for this pie:

FOR THE CRUST or FLAKY PASTRY:

(adapted from the retro version of Good Housekeeping Cookbook)

• 2 1/4  cups sifted all purpose flour
• 1 teaspoon salt
• 3/4 cup plus 2 tablespoons shortening (except butter, margarine or salad oil)
• 1/3 cup cold water (ice cold)

1. In bowl mix flour and salt.  With pastry blender (or two knives) cut 2/3 of the shortening into flour until it is like cornmeal (for tenderness).  Cut in rest of shortening until like large peas (for flakiness).....OR cut in all shortening at once until it is like coarse meal..It's up to you !
2. Sprinkle water- 1 tablespoon at a time over different parts of the mixture tossing quickly with a fork until particles stick together when pressed gently and form a dough that clings to the fork.  Use only enough water to do so.  Dough shouldn't be really wet.
3. Lightly form dough into a smooth ball ( two if making a double crust).
4. Roll out.

 FOR PIE FILLING:

(adapted from the Joy of Cooking)

• 2 1/2 lbs (5-6 medium apples or roughly 6 cups of chopped apples)
• 3/4 cup sugar
• 2-3 tablespoons all purpose flour
• 1 tblsp fresh lemon juice, strained ( I just squeezed half of a lemon over my apples...and picked out seeds later)
• 1/2 tsp ground cinnamon
• 1/8 tsp salt

1. Combine apples with all ingredients and allow to sit for roughly 15 minutes, stirring several times so that the apples soften a bit and will better fit into the crust. 

PUTTING THE PIE TOGETHER

1. Heat oven to 435 degrees F
2. Place first crust into ungreased pie plate.
3. Pour the apple mixture into the bottom crust and gently level with the back of the spoon.
4. Dot the top of the apples with 2 tablespoons of unsalted butter, cut into small pieces.
5. Brush the overhanging edge of the bottom crust with cold water.  Cover with the top crust then seal the edge, trim and crimp.  Cut steam vents in the top of the crust.
6. Bake the pie for 30 minutes.  Slip a baking sheet beneath it and reduce the oven temperature to 350 degrees F.
7. Bake until the fruit feels just tender when a knife is poked through the steam vent and thick juices bubble through the vents for 30 to 45 minutes more.
8. For the filing to thicken properly the pie must cool completely on a rack for 3-4 hours.

Beer batter Bread

As Fall storms in, so does my desire for baked goods and hearty soups.  However, I don't always have a lot of time and if I'm being brutally honest, ambition to bake something complex.  That is where my recipe friend beer batter bread comes in.  All you need is a little beer and a few basic baking supplies lying around and voila! - you have the bread.

Beer batter bread

makes 1 loaf = 12 slices....if you are feeling generous

• 3 cups flour
• 3 tablespoons sugar
• 1 tbsp baking powder
• 1 teaspoon salt
• 12 ounces beer, preferably medium amber ale,at room temperature

Get it? Batter + beer = Beer batter bread. Ahh!!

 Preheat oven to 375 degrees.  Spray a 9x5 loaf pan.  Combine all dry ingredients.  Add the beer, instantly mixing with a wooden spoon until all ingredients just combine.  Put batter in pan.  Bake for 35-45 minutes or until skewer inserted in the center comes out clean and the top is golden.  For a crunchy, delicious top pour a couple tablespoons of melted, salted butter to the top before baking.

(you can freeze it for up to one month)

So...it doesn't look delicious, but it is especially with more butter!

Enjoy!

Carrot Cupcakes

It's been quite some time since I whipped up some cupcakes and I had the urge to do just that the other day.  Of course I loved them- even after the fact that I did substitute some "good things" for "bad things" in this recipe.  If I hadn't told everyone they were better for you they never would have known the difference!

Carrot Cupcakes - adapted from Martha Stewart's Cupcakes book

Makes 24 (2 or 3 for each person...haha)

• 1 pound carrots, peeled and finely grated
• 3 large eggs, room temperature
• 1/2 cup buttermilk
• 2 cups sugar (1 substituted 1 cup of sugar and 1 cup of agave nectar)
• 1 1/2 cups vegetable oil (substitute with applesauce)
• 1 vanilla bean, halved lengthwise, with seed scraped and reserved (or 1 1/2 tsp pure vanilla extract)
• 3 cups all purpose flour ( I used all wheat flour)
• 1 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/8 tsp ground cloves

1. Preheat oven to 325 degrees F.  Line standard muffin tins with paper liners.  Whisk together carrots, eggs, buttermilk, sugar, oil, vanilla bean seeds, and raisins.  In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.  Stir flour mixture into carrot mixture until well combined.
2. Divide batter evenly among cups, filling each three-quarters way full.  Bake, rotating tins halfway through until cake tester inserted comes out clean, roughly 23-28 minutes.  Transfer tins to wire rack to cool for 10 minutes then turn cupcakes out and allow to cool completely on the racks
3. Frost them and eat them!

Cream Cheese frosting

(I halved this recipe)

• 1 cup (2 sticks) butter, at room temp
• 12 ounces cream cheese at room temp
• 1 pound (4 cups) confectioners sugar
• 3/4 tsp pure vanilla extract

1. With mixer on medium-high speed beat butter and cream cheese and butter until fluffy.  Reduce speed to low and add sugar, 1/2 cup at a time and then add the vanilla and mix until smooth and combined, scraping down sides of bowl as needed.



Lazy Sunday revisited

Just yesterday I declared that weekends would be blog free (mostly.)  I don't have an uber exciting social life nor has our summer been as jam packed with trips as we originally thought it would. 

But then I woke up this morning and thought I would try out a new recipe for breakfast.  I haven't had carbs in roughly two weeks and I needed a serious fix.

I found a recipe for buttermilk and blueberry breakfast cake (find the recipe here.)

I had some left over buttermilk and some blackberries in stock so I thought I would give it a try.

I just had to show you these cute measuring cups I picked up at a friends' yard sale!

This recipe was easy to make and even easier to eat (it was so good!)

I think it would be a great recipe to whip together when there is a crowd gathered at your table.

Hope your Sunday is going as lazy and relaxing as ours.

See you tomorrow!

Summer

     Months to weeks, weeks to days, days to hours.  When I was still in school, this was the method  I used to gauge how soon the days of summer would come. I couldn't wait! 

No more pencils, no more books, no more teachers dirty looks.

You see, back then summer meant carefree days for me: sleeping in as late as I wanted and climbing out of my peaceful slumber at my leisure or staying in my pajamas inside to tinker around the house or get dressed in my play clothes and head outside to make some mud pies, run through (or sit on...summer days are hot after all...) a sprinkler and go camping.  The possibilities seemed endless. 

    

However, after I graduated from school, summer suddenly lost it's magic.  There was no longer a three month gap of carefree summer.  In place of the summer I knew, came work.  I quickly found myself submerged in the "adult world."  Instead, summer became nothing more than a stupid, hot, and sweaty trio of months that made me grumpy because I couldn't do all of the things I used to associate with summer.  I wearily trudged through it in air-conditioned buildings and would jealously watch kids come and go through our doors and listen to them as they excitedly told us what plans lay ahead for them and their summers. As far as I could see, I had no plans. I hated summers.

     

      But this summer, something has changed.  Instead of gripping the summer of my childhood by the hand until there was no life left in it, with it grunting "you're hurting me," I've found new meaning, new joy, new "magic" if you will.  I've given summer it's hand back and have found new color and life in it.  I no longer want to hurt summer.  Summer and I have finally made amends.

Reunited and it feels sooo good!

Now to me summers mean:

-more time spent out in the sun and less time inside

- singing along my summer music (usually very upbeat) while I drive with my sun roof open

-a plethora of fresh and delicious fruits:

hello juicy watermelon!

how you doin' sweet nectarines?

hiya' sun kissed strawberries!

-white puffy clouds in a clear blue sky

-the sounds of kids pedalling up and down the street on their bikes and the sound of their games echoing through my backyard

-fireworks (they are beautiful and remind me of when Aaron and I were dating), to name a few.

Also with summer comes new cuisine.  I don't want to turn on the oven because it gets so hot.  So instead I try to find quick, yet delicious alternatives to slaving over the hot stove so I can spend more time on other things (summer only lasts so long!).

With that being said, I wanted to share a quick and delicious salad that Aaron and I have enjoyed several times already.   I stumbled upon it in People magazine:

Boston Blue chicken and apple salad

Serves 4

4  6oz skinless, boneless chicken breasts

1/2 tsp. salt

ground black pepper

2 heads Boston lettuce, leaves separated

2 medium granny smith apples, peeled, cored and cut into 1/4 in.- thick slices

1/2 cup (about 2 oz.) crumbled, reduced fat blue cheese

1/4 cup bottled reduced fat vinaigrette

1/4 cup chopped walnuts, toasted

2 tbsp. chopped chives

Spray a grill pan with cooking spray and place over high heat.

Season chicken breasts with salt and pepper and grill until cooked through, 3-4 minutes per side.  Transfer to a platter and cover with foil.

In a large bowl, combine lettuce, apples, blue cheese, and vinaigrette.  Toss and transfer to a serving bowl.

Slice chicken into 1/2 in. thick slices.  Add to salad and top with walnuts and chives.

If you choose to make this salad I hope you enjoy it,but most importantly....please, enjoy your summer!

And now for something completely different...

I'm still at home.  Still all by myself.  Still sick.  A person gets a bit stir crazy after a bit.  I'm tired of being home and tired of eating "sick food".  I'm throwing myself a pity party and for the occasion, I decided to whip up something, anything good.  So I turned to a newer cookbook: Favorite food at home by Rachel Allen.  I've made some muffins from this book before and they were tasty!  Today I made Maple Syrup and Pecan Muffins.  I literally just finished eating a couple muffins (can't eat just one) and they were so good!  Below is a copy of the recipe if you would like to have a new "comfort muffin."  Enjoy!

Maple Syrup and Pecan Muffins

Makes 12

For the muffins:

• 1egg
• 1/2 c rolled oats
• 1/3 c maple syrup
• 1 c milk
• 6 tbsp butter, softened not melted
• 6 tbsp light brown sugar
• 1 3/4 c all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp salt
• 3 oz chopped pecans or walnuts

for the glaze (optional):

• 4 tbsp (1/2 stick) butter, softened
• 1/4 c confectioners' sugar, sifted
• 1 tbsp maple syrup
• 12 pecans

Preheat the oven to 400 degree F.  Line a muffin pan with 12 paper muffin liners

Whisk the egg in a bowl, add the oats, maple syrup and milk and whisk to combine.  Set aside to soak while you prepare the other ingredients.

In a large bowl beat the butter, add the sugar and mix to make a soft paste.  Gradually add the milk mixture, stirring all the time, then stir in the sifted flour, baking powder, salt and chopped nuts, until just combined.  Do not over stir.

Spoon the mixture into the muffin cups and bake in the preheated oven for  18-25 minutes until the tops are golden and feel firm to the touch in the center.  Take out of the pan and allow to cool on a wire rack.

Make the glaze, if using, by mixing together the butters, sugar and syrup.  Using a knife,spread the glaze over the tops of the cooled muffins and top each muffin with a pecan.

When life gives you nothing....substitute

I have good news and bad news.  Which would you prefer first? Well....since this is a one-sided conversation, I just realized that you don't really have a choice (sorry).  Okay, enough with that.  The good news?  I actually cooked today.  The bad news? No pictures to prove that I did.  Oh well, right?

You see, the thing is: I've been missing my "lazy Sundays" lately.  So, I decided this afternoon that at the very least  I would cook lazy-Sunday-breakfast-food for lunch.  That was a mouthful.  Literally.   Don't get too excited....it was only waffles.  But not waffles from a mix.  These were from scratch.  Is there any other way?!?   However, I ran into a little speed-bump.  The recipe called for all purpose flour and I only had whole wheat flour.  Hmm.  It also called for milk.  I only had almond milk. Eh.  I decided to go for it and substitute with what I had.  Oh, one more thing...I forgot I was making waffles and whipped up pancake batter instead.  Any-hoo, Here is the recipe  from the '63 Good Housekeeping Cookbook as follows:

Homemade Pancakes

• 1 1/4 cups sifted all-purpose flour
• 2 1/2 tsp double acting baking powder
• 2 tbsp sugar
• 3/4 tsp salt
• 1 egg
• 1 1/4 cups milk *
• 3 tbsp melted butter, margarine or oil
• 1 tsp vanilla or emulsion

1. Set griddle over low heat to warm up.  Into medium bowl or wide-mouthed pitcher, sift flour, baking powder, sugar and salt.
2. In small bowl, beat egg well; add milk, butter.  Slowly stir into flour mixture, mixing only until dry ingredients are wet.
3. When griddle is hot enough to make a drop of cold water dance, lightly grease or not as manufacturer directs.  Drop batter from pitcher or large spoon onto griddle, lightly spreading each cake with back of spoon into round about 4" in diameter.  Don't crowd cakes or they will be difficult to turn.  Cooking about 3 cakes at a time is usually safe.
4. Cook over low heat until rim of each cake is full of broken bubbles and underside is golden brown.  Turn only once.

*for thicker pancakes, use 3/4 cup milk

The rest of the recipe bores me, and I know from the bottom of my heart that you know how to make pancakes and waffles.  If not, let me know and I'll talk you through it.

Also,  I decided to do these waffles with a twist:  back-woods style.  Instead of just serving plain waffles I decided to make mine more of a "breakfast sandwich."  Allow me to explain.  Sometimes I just get bored with eating them with butter or syrup.  So instead, I like to combine mine with and over-easy egg and bacon.  Everything is better with bacon.  It goes a little like this:  waffle on the bottom, over easy egg on top, sprinkle some salt on top, drizzle it with syrup then flop the bacon on the side resulting in one nasty/great concoction.  I don't blame you if you don't want to try it this way, but I love it....sometimes!! 

By they way, the waffles in all of their substitution glory turned out delicious!  I might start making them this way all of the time.