Wednesday, August 31, 2011
Tuesday, August 30, 2011
My kids have been out of school all week too, due to all the downed trees and power lines around here, which would keep me from blogging even if I had internet. They went to school for 2 days, now out for 2 days...and we haven't heard about tomorrow yet. Anyway, I hope everyone else is doing well and I will be back to my regular
Friday, August 26, 2011
Hurricane IRENE. Bitch. Not looking forward to the weekend and worried. My parents, brother and other family all live in eastern NC.
Pinterest. Love. All I want to do is eat and decorate.
Kids. They started school yesterday. My oldest has a really good class, my middle child has a.... less than ideal class. I'm getting quite the repuation at their school I'm afraid. Good thing I don't care.
And finally ('cuz my thoughts are limited these days)...
Hope everyone has a SAFE weekend!!
Wednesday, August 24, 2011
Tuesday, August 23, 2011
Ingredients3 cups flour (I used 1/2 white and 1/2 whole wheat)
Method1 Preheat oven to 350F. Prepare two 4x9-inch loaf pans, either coating with butter or spraying with baking spray.
2 In a large bowl, whisk together the flour, baking soda, baking powder, salt, and basil.
3 Beat the eggs in a mixer (or by hand) until frothy. Beat in the sugar. Beat in the melted butter and olive oil. Stir in the lemon zest, lemon extract and grated zucchini.
4 Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.
5 Divide batter/dough into two loaf pans. Bake in a 350°F oven for 45 to 50 minutes. Test after 40 minutes. If you gently press down on the surface of the loaf, it should bounce back, and a bamboo skewer inserted into the center should come out clean.
6 Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.
Notes - This would have made one regular size loaf. I made 2 small ones. I also had to decrease my baking time, but I'm figuring out that my oven cooks hot! I'm going to have to start decreasing the temp on all my baked items. The flavor...very good! I loved the lemon and would have loved more basil. You get just a hint of it in this.
Monday, August 22, 2011
Is your life on your computer?! I know I've got TONS of pictures (as you can tell from my blog, I love my pictures!), music, important emails, as well as some saved documents. What would happen if my computer completely crashed, and everything was lost? Well, Carbonite can alleviate those worries! It's unlimited online computer backup that will securely and automatically back up the files on your PC or Mac to one of their highly secure, state-of-the-art data centers.
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I think it is definitely worth looking into online backup to store the thousands of pictures I have. Plus it's affordable! Only $59 a year! Which includes the anytime-anywhere access to your files. Also, try it for 15 days for FREE (no credit card required) and get 2 months FREE if you decide to purchase. That's pretty good incentive for giving it a try, plus the fact that Carbonite has safely recovered over 7 billion files that might otherwise have been completely lost. I like the idea of how convenient it would be to have my files automatically backed up, instead of having to remember to manually back them up (which I have a really hard time remembering to do!)
Go check out Carbonite for more details, and use the code BLOGAD for 2 free months with purchase!
The Newlyweds Blog! She has some great step-by-step photos. This recipe is super simple...all you have to do is chop up your ingredients, let it sit, give it a stir and .... DONE.
Fresh Tomato and Basil Sauce
10 garden tomatoes various sizes
1 garlic clove
large handful of basil
salt and pepper to taste
Dice tomatoes and garlic, add to a large bowl, julienne basil, salt and pepper to taste, mix well. Then drizzle olive oil on top until it covers all the tomatoes about 1/4 inch, cover and let sit in room temperature 2-3 hours before serving (or longer...mine sat for 4 hours or more the first time I made it). Cook pasta al dente, mix the fresh sauce and add on top of pasta (or whatever you like - spaghetti squash, zucchini, etc)
I'm linking this recipe up with Homemaker on a Dime, Delightfully Dowling, Mouthwatering Monday @ A Southern Fairytale, Skip to my Lou, Just Something I Whipped Up @ The Girl Creative, Delicious Dishes at It's a Blog Party, Tuesdays at the Table at All the Small Stuff, Hearth and Soul Blog Hop, Dr. Laura's Tasty Tuesday, Tasty Tuesdays @ 33 Shades of Green, Tempt My Tummy Tuesday, Made from Scratch Tuesday, Tasty Tuesday @ For The Love Of Blogs,Blue Cricket Design,Wow Me Wednesday at Ginger Snap Crafts, At Home with Haley, Lady Behind the Curtain, Little Brick Ranch, These Chicks Cooked, Miz Helen's Country Cottage, Mangoes and Chutney for Fat Camp Fridays, EKat's Kitchen, Simply Delish, Feeding Four, It's a Keeper, Bacon Time with the Hungry Hungry Hypo, The Sweet Details for Savory Sunday, and Eat at Home (Ingredient Spotlight - Fresh Herbs), The Ease of Freeze
Saturday, August 20, 2011
However, today, I wanted to post these -
- 1-1/2 cups orange juice
- 2 cups all-purpose flour *I usually do 1 cup all-purpose and 1 cup whole wheat
- 3 tablespoons white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 T. vinegar, 1 T. orange juice and 1 t. baking powder (OR ONE EGG)*see note
- 1 t. cinnamon
- 1/2 t. ginger (powdered)
- 1 t. orange zest
1. Mix orange juice and eggs or egg substitute in small bowl. *NOTE-Since I doubled this recipe from the original, it should actually be 2 eggs instead of one...but I didn't double my egg substitute.
2. Combine flour, sugar, baking powder, baking soda, salt, cinnamon/ginger and orange zest in a large mixing bowl.
3. Add wet ingredients to dry. Let sit for 10 minutes. (I'm convinced this is the key to fluffy pancakes!)
4. Heat a large skillet (or electric griddle) over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Verdict? Dee-wishes, in the words of my 3 year old! I'm still amazed at how high these rose. I would have liked a little more orange flavor in the pancake, so more zest is certainly an option.
Have a great weekend!
Friday, August 19, 2011
Thursday, August 18, 2011
Wednesday, August 17, 2011
Tuesday, August 16, 2011
Monday, August 15, 2011
So, I finally get the
Cherry Cornmeal Upside Down Cake slightly adapted from Eats Well With Others
3/4 cup unsalted butter, room temperature, divided
1/4 cup packed dark brown sugar
2 tsp balsamic vinegar
3 cups whole pitted fresh cherries
1 1/4 cups AP flour
1/4 cup yellow cornmeal
2 tsp baking powder
1/4 tsp salt
1 cup sugar
2 large eggs, separated
3/4 tsp vanilla extract
1/2 cup skim milk
1/4 tsp cream of tartar (I used 1/2 tsp lemon juice in its place)
Preheat to 350. Combine 1/4 cup butter with brown sugar and vinegar in a skillet. Stir over medium heat until butter melts and sugar dissolves. Increase heat to high. Add cherries and bring to a boil. Set aside.
Whisk flour, cornmeal, baking powder, and salt in a medium bowl. In a separate bowl, beat 1/2 cup butter and sugar until pale and fluffy, about 3 minutes. Beat in egg yolks and vanilla. Add half the flour mixture, then half the milk, beating just until blended, then add remaining flour and milk, mixing just until blended - scraping down the sides as needed.
Using clean, dry beaters, beat egg whites in medium bowl until foamy. Add lemon juice (or cream of tartar) and beat until whites are stiff. Using a rubber spatula, fold egg whites into batter in 3 additions.
Cover the bottom half of a 10-inch springform pan with aluminum foil to prevent leakage. Pour the cherries pan. Pour the batter over the cherries, spreading evenly to cover the cherries. Bake cake on center rack until golden and toothpick inserted in center comes out clean, approx. 45 minutes.
Cool in pan, on rack, for 5 minutes. Run a spatula around the sides to loosen, and remove sides of springform pan. Place a large serving plate on top of the cake, and flip over. Remove the base and let cool before cutting.
I'm linking this recipe up at Eat at Home for Ingredient Spotlight: cherries and pomegranates
Saturday, August 13, 2011
Friday, August 12, 2011
**UPDATE - They are delicious! I will definitely make more of these next year!
|10-cups banana or jalapeno peppers|
4-cups white vinegar
2-tsp pickling salt
|Pack washed peppers into hot sterile jars|
Put 1/2 clove garlic in each jar
Boil vinegar & salt
Pack peppers in hot pint jars leaving ¼” headspace
Ladle hot liquid over peppers leaving ¼” headspace
Remove air bubbles with a non-metallic utensil
Put on caps
Process 10 minutes in a boiling-water canner
Best if left for 5-6 weeks before eating.
makes 10 cups
I also made more of these....
Thursday, August 11, 2011
Oatmeal Chocolate Chip Cookie Muffins slightly adapted from How Sweet It Is
1 cup whole wheat pastry flour (or all-purpose) *I used 1/2 cup all purpose, 1/2 cup whole wheat
1 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup brown sugar
1 egg *Egg replacement - 1 T. milk, 1 T. vinegar, 1 t. baking powder
1/4 cup butter, at room temperature
1 1/2 teaspoons vanilla extract
1 cup milk (any kind will do)
1 cup chocolate chips *I used 3/4th cup mini chocolate chips
Preheat oven to 350.
Add oats to a bowl and add 1/2 cup of milk. Let soak for 5-10 minutes, while you prepare the first few steps of the muffins.
In a large bowl, combine *egg and brown sugar and whisk until smooth and caramel in color. Add in vanilla and butter, whisking well. Try to smooth the batter as much as possible – there still may be some small butter chunks. Add flour, oat mixture, baking soda, salt and cinnamon and mix. Add remaining milk and combine until smooth. Fold in chocolate chips.
Line a muffin tin with liners or spray with non-stick cooking spray. Pour about 1/4 cup batter into each cup. Sprinkle the tops with raw turbinado sugar (optional, I didn't have any, so I skipped it). Bake for 15-18 minutes, or until cooked through. Serve with butter!
Verdict? Yummmm. We all enjoyed these. They had an interesting texture with the soaking of the oats and of course, you can't go wrong with chocolate.
Wednesday, August 10, 2011
1. lay out your pizza dough (homemade, store bought, whatever)
2. Place 'string cheese' (mozzarella sticks) around the perimeter of the pizza (I split mine in half b/c I'm acutely aware of the fat content in cheese. Ohhh to not need to worry abt calories...)
3. Wrap the edges of the dough around your cheese, pressing to form a seal.
Monday, August 8, 2011
1 cup chopped onion
6 cloves garlic, minced *We used 3 cloves (they were huge!)
2 tablespoons minced cilantro *We doubled this
2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon cumin
1 cup cider vinegar
Simmer for 10 minutes.
Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
Adjust 2-piece caps.
Process for 15 minutes in boiling-water canner.
One year ago on Mo'Betta - No Bake Oreo Cheesecake (made by my daughter from her Sandra Lee kid's cookbook!)
Also linking up at Canning Week! and Memories by the Mile
Friday, August 5, 2011
Dark Chocolate Zucchini Brownies
adapted from Newlyweds
- 1 3/4 cups flour
- 1/3 cup baking cocoa *I used Hershey's Dark
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 cups zucchini (shredded)
- 1 egg
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/2 cup sour cream *I used fat free plain yogurt
- 1/2 cup oil *I used 1/4 cup oil and 1/4 cup applesauce
- 1 tsp vanilla
- 3/4 cup semisweet chocolate chips
- I also added chopped walnuts
In a separate bowl, whisk together egg, sugars, sour cream or yogurt, oil and applesauce (if using), and vanilla. Add to zucchini mixture.
Pour into a sprayed 9 x 13 baking dish and sprinkle chocolate chips on top.
Bake at 350 degrees until a toothpick comes out clean (35-40 minutes).
Verdict? YUM! Takes care of that chocolate craving, and my kids couldn't believe their brownies were full of zucchini!
Have a GREAT weekend! Hopefully while you are reading this, I am laying out on the beach with an adult beverage in hand. ahhhhh. Holla!
I'm linking this recipe up with Eat at Home (Ingredient Spotlight - sour cream & yogurt)
Thursday, August 4, 2011
Anyway--I've been experimenting with a healthier but moist and tasty muffin and today I'm sharing a Strawberries n' Cream Banana Oat Muffin. I bet you thought it was going to be something with zucchini! (I'll save that for tomorrow.)
1 cup all-purpose flour
1/2 cup whole wheat flour
1 cup oatmeal *I used 1/2 cup cinnamon roll flavored instant oatmeal and 1/2 cup old fashioned oats
1/2 cup Splenda
2 t. baking powder
1 large mashed banana
1 t. vanilla
1/2 cup skim milk
2 T. olive oil
1 cup diced strawberries
Preheat oven to 375.
Mix all dry ingredients in a medium bowl and set aside
Mix all wet ingredients and combine with the dry
Spray a 12 cup muffin pan with cooking spray
Fill muffin cups 2/3 full and bake for 12-15 minutes.
Drizzle - 1 cup confectioner's sugar with enough half-and-half cream to reach desired consistency. (I used fat free creamer)
Notes - if you do not use the drizzle, you may want to increase amount of sugar in recipe. This is not a super sweet muffin, and the strawberry flavor really shines through. Next time I am going to switch white sugar for brown sugar, and walnuts would be a good addition. I did not make this recipe egg free since I knew my son wouldn't eat them, but you can substitute the egg with 1 T. milled flax seed mixed with 3 T. warm water or add a teaspoon of vinegar to the recipe. With the banana and baking powder, I'm pretty sure the egg would not be missed.
So head on over to check out other breakfast recipes, or add your own. It doesn't have to be a new post, just link up!
Wednesday, August 3, 2011
Tuesday, August 2, 2011
- In a large bowl, dissolve yeast in warm water. Beat in the milk, sugar, butter, orange peel and salt. Beat in the zucchini, raisins, whole wheat flour, cardamom and enough all-purpose flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
- Punch dough down; shape into a loaf. Place in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 45 minutes.
- Bake at 375° for 40-45 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 1 loaf.
Monday, August 1, 2011
- 6 Cups grated zucchini (squeeze to remove excess water)
- 1/2 Cup lemon juice
- 1 large can crushed pineapple (juice and all)
- 1 (6oz) package Jello, any flavor (I used strawberry, but have orange waiting in the cabinet!)
**Five cups of sugar instead of 6 worked just fine, and this is definitely a keeper recipe!
, The Ease of Freeze