Tuesday, December 14, 2010
I'm going to just announce that this recipe stinks. I think maybe then I won't have to share with anyone else. Okay, maybe my husband will get a cookie or two :)
Seriously, these are great. I don't even like pecans. You know, I keep saying that about nuts. I think I may have changed my mind after my husband's pecan pie. I think I just don't like plain nuts but if they are encased in sweet gooeyness or coupled with chocolate and salted caramel... well, what's a girl to do? EAT IT!
In this picture you can see that I didn't even wait for the caramel sauce to cool and harden a bit before putting it together. I need to learn patience!
Click here for the stolen recipe for Chocolate Turtle Cookies.
Click here for the salted caramel recipe. This sauce is included in one of the best brownie recipes ever.
Sunday, December 12, 2010
Saturday, December 11, 2010
I made these "apple pies". I followed a recipe for the caramel apple pies and then just sauteed apples with butter, sugar, and cinnamon for James' pie. I call them pies but they're not really. Well, they have pie crust but only on top. I made little star and moon cutouts on the tops, so I knew that the star was James'. I guess I didn't figure that the caramel would ooze up and out of the ramekins.
Well, the crusts were fine. I think I'd make that recipe again. The caramel filling? Well, I didn't have Southern Comfort so I substituted another liqueur, Jim's ginger stuff. It seemed very thick and rich, but I thought it would bake up thick and rich too like a pecan pie filling. Well, no. It ended up kind of gloopy, for lack of a better word. The consistency of a raw egg white, you know, when you let it drip from the egg shell. It just hangs there, not really breaking off but just hanging on. Gloopy.
I didn't care for it.
Click here for the recipe for Spiced Caramel Apple Pie.
Click here for the recipe for Martha's Perfect Pie Crust (Pate Brisee). (I would make this part again. I am imagining using this for pot pies, minus a bit of the sugar.)
I made these cookies, thinking they'd maybe make it on my Christmas cookie plate later. Yeah, maybe. There are just so many cookies I'd like to make, so now that I've made these they might be out of my system, no matter how good they were. They were good! I found the recipe because I knew they'd be similar to Panera's cookies.
The first batch came out too dry. I overbaked. They were so soft to the touch that I kept adding minutes and more minutes to the baking time. Mistake. I guess they set a bit after you pull them out, more so than other kinds of cookies. So I learned. I made them smaller with the next batch and took them out earlier. They were crunchy on the outside but chewy on the inside. Yum. And so minty!
Click here for the stolen recipe for Chocolate Peppermint Crinkle Cookies.
Tuesday, November 30, 2010
Well, I was by myself tonight. I hadn't planned anything but I defrosted a salmon fillet quickly and then baked it with this dry marinade. I like this stuff a lot- it's sweet and tangy. I found Wee Willy's at Cub, in the spice section.
The salmon is from Sam's Club. You can buy a package of them (10?) for like $19. It's a nice, quick option to have in the freezer.
The coleslaw is leftover from last night's dinner.
Thursday, November 25, 2010
OH! And my husband made both desserts. I can't make any claims on those. He did a fabulous job!
The turkey ended up with a fabulous brown crust. It was darn pretty. I am so regretful that I did not get one little picture. Oh well. I have something better- leftovers!
Brussel Sprouts Gratin- This isn't a picture from tonight's gratin. I was flying around the kitchen at the very end and didn't take a picture of the gratin or the turkey. Bummer.
Sourdough Stuffing with Carmelized Onions and Apples
We are all satisifed and full. Our guests all went home with plenty of leftovers. That 2o pound bird was more than enough for our meal and many others. Happy Thanksgiving!
Monday, November 22, 2010
Sunday, November 21, 2010
Getting ready for Thanksgiving! I tried this recipe out last week, making it into mini cheesecakes that we could munch on all week. I also took two dozen of these babies to work. They were quickly devoured :)
We have declared them a success and will make the full sized cheesecake for Thanksgiving Day. Yay!
Monday- Tuscan Vegetable Soup
Wednesday- New recipe! Skinny Sloppy Joes & Buttermilk Broccoli Slaw
Thursday- Thanksgiving, baby! Turkey, Mashed Potatoes, Brussel Sprouts Gratin, Cranberry Sauce, Cornbread Stuffing (?), Cloverleaf Rolls (new recipe), Pumpkin Cheesecake, Chocolate Pecan Pie (looking for recipe)
This is fabulous soup. I've made this a few times now and each time it tastes different, probably because I'll vary the amounts of each vegetable or add more spices. It is just full of good vegetables and it really is very simple to make, after the time consuming part of vegetable chopping. I really need a sous chef in those moments!
My brother in law ate this soup one night and asked me, "Was this cooking all day?" No, but it sure tastes like it!
Click here for the stolen recipe. This blogger borrowed the recipe from a cookbook called The Food You Crave, which seems fitting for this soup!
Saturday, November 20, 2010
Anyway, these were fun :) They were for James' 4th Birthday party and for the treat bags. Each of his little friends took home one cookie, wrapped with so much love.
Plain cookies. These are cute enough just like this!
I didn't get many pictures of the details but this is one cookie, very wet.
The cookies were all bagged up after completely drying overnight plus. I once made the mistake of moving and letting plastic wrap touch not-completely-dry cookies. Ugh. Never again.
Thursday, November 18, 2010
Saturday, October 16, 2010
These were very good. Jim ate one and when I told him he could have another he was obviously very happy. He said they are "very, very good". So glad :)
I actually made these not for us but for James. At naptime he told me it was the Sun's birthday and we need cake and presents. I went with it because it was a good way to get him to actually take a nap- if there was something to look forward to afterwards. So the muffins will serve as the cake. I don't know what we're going to do about the presents :)
Yeah, that's my muffin in the front. Its half eaten and then I thought maybe you'd like to see the inside of these muffins.
The recipe called for 1/2 cup of crystallized ginger. I didn't think James would care for that so I substituted 1/2 cup of mini chips. I know he'll love those.
Click here for the stolen recipe for Ginger Pumpkin Muffins. This is a recipe from one of my favorite bloggers. She does some great recipe comparisons.
Wednesday, October 13, 2010
And I think I really don't like squash. Squash. I got lots of squash in these last few boxes. I don't know what to do with them. We'll see.
BUT I did get a pumpkin! Mmmmmmmm. Pumpkin pie. I'm saving lots of my points for a piece. Just one piece.
Did you know that brussel sprouts grow like this? and how many kinds of squash ARE THERE?!
Here's my train of thought of why I needed to make it all of a sudden. We went to a restaurant the other night and on the menu I figured the safest thing to eat was a veggie flatbread pizza. I only ate half and I had a side salad. It was SO GOOD. I figured it wouldn't be hard to make one at home so I looked up "flatbread pizza" in my good ol' Google Reader. Pioneer Woman had the first search result. Good ol' PW! Her version was a Mexican pizza, with beans, her pico de gallo, seasoned meat, cheese, etc. The only icky thing was that she used canned biscuits for her flatbread. I have been trying NOT to use processed food like that. I used Flatout flatbreads (1 WW point each!)
I didn't print the recipe, I just figured I had the idea. Well, Jim wanted to make the pizzas so they'd be ready when I got home. I told him how to make the pizzas. They were just okay. He did everything as I asked. I later found out that we should have used refried beans with salsa mixed in for the bottom "sauce". Our versions of the pizzas were too dry. I liked all of the flavors but I think it needed something else. I'll definitely try these again. Jim wasn't a fan, so maybe I'll make them when he's not home :)
We baked the flatout breads with a little olive oil for a few minutes in a 350 degree oven, this helped it get crispy first. The toppings went on and back in the oven for a few more minutes. Easy.
Click here for the stolen recipe for PW's Pico de gallo.
Click here for the stolen recipe for PW's Mexican flatbread pizzas.
Sunday, October 10, 2010
Thursday, October 7, 2010
So I made this...
It tastes a lot like the Chocolate Intensity Cake that Jim loves so much but with a sweet raspberry kick.
My friends really loved this cake. We are all dieting in some way so I watched them eat little bits at a time. A lot of little bits but who was counting?
Click here for the stolen recipe for Chocolate Raspberry Truffle Torte. Please look at my picture of this cake, don't look at hers. Hers is a hot mess.
This cake was made in a 8 inch springform pan. The cake was on the thin side, but a slice was still 8 Weight Watcher points. There were 8 servings. But really, you only needed half a slice. It's very rich and delicious.
Monday, October 4, 2010
I made these crab cakes last night, the mixture anyway. I made the cakes and put them on a baking tray and refrigerated them overnight. This was great. I pulled them out of the refrigerator, dredged them in a bit of flour, and then sauteed them for 3-4 minutes per side.
For dinner, a crab cake with a lemon herb sauce, leftover Tuscan vegetable soup, and a side salad. Plenty of food! (9 points total)
Sunday, October 3, 2010
I don't think I'm a big fan of squash which is unfortunate because my farm boxes are arriving PACKED with it. I made this soup tonight for later in the week. (My recipe says it keeps for four days, covered in the fridge.)
I snuck a little taste of it and I think this will definitely be a small serving on the side of a meal. It isn't the star, in my eyes. It's really, really velvety smooth and I think it's probably a great soup. I just don't think I'm BFF's with squash. We're just civil to each other :)
I really wanted to love it too because it took up a whole hour of my life! Roasting in the oven, then cooking on the stovetop with garlic, broth, white wine, and then pureeing it in the blender, and finally adding a touch of half and half. I didn't even bother with the dishes. I was just too tired :) (Sorry Jimmy!)
Ooops! I can't find the recipe online. I lack the energy to type it out. Here are the ingredients though: 1 large butternut squash, 1 onion, 2 tsp vegetable oil, 3 garlic cloves, 1/4 cup dry wine, 1 bay leaf, 1 1/2 cups chicken broth (low sodium), 1 1/2 cups vegetable broth, 1/2 cup half and half, salt and pepper.
This soup has 4 servings. Each serving is 3 Weight Watcher points.
Tuesday, September 28, 2010
There really isn't a recipe. I found this "recipe" on another blog but it didn't have exact amounts of ingredients or anything. It's more of an idea of what to do for the soup.
- Steam cauliflower, for approximately 20 minutes. I did half a head of cauliflower, thinking it would be plenty.
- Blend the cauliflower with chicken broth. (I used about 16 oz or 2 cups of low sodium chicken broth.)
- Season with salt and pepper. I added a little cayenne pepper, I don't know why.
- Serve with small amounts of shredded cheese and bacon. (4 soup servings = 4 strips of bacon)
So it wasn't plenty. We loved the soup and it was more like side dish servings for 4 so I steamed the other half of the cauliflower and made more soup! It tastes creamy but without cream/milk which is GOOD for WW.
Each serving was only 2 Weight Watcher points, that includes the 1 strip of bacon and 2 T of RF cheddar cheese for each serving!
Wednesday, September 22, 2010
I think this is one of the best chocolate cake recipes I've made. It's a deep chocolate flavor because of the added coffee and Dutch cocoa. Oh, and vinegar. I don't remember the reason for the vinegar but I've used it before in cake recipes.
And I actually like the frosting and I don't like overly sweet stiff frosting. The amount of butter is concerning but oh well :)
The ganache filling was interesting. A teaspoon of ganache is placed on top of the cake batter before you bake the cupcakes. It was supposed to sink to the middle and voila! ganache filling. Well, I'm happy with how mine turned out but the ganache is more on the bottom of the cupcake. It tastes the same so who cares?
They must have been good- Jim had TWO cupcakes.
The reason I made these was for my dear friend Sara's baby shower. She wasn't very specific about what kind of treat she would like for her shower, just "something chocolate". I think these will do!
Click here for the stolen recipe for Ultimate Chocolate Cupcakes with ganache filling. This recipe comes from Cook's Illustrated originally. You just can't beat their recipes.
Each cupcake is worth EIGHT weight watcher points. I figured it out. Worth it!