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Posts Tagged ‘recipes’

 

We had about 7 honeycrisps in our fridge and I knew they had to go to good use. I am really trying to not be wasteful with food – we always have so much since my husband is a human garbage disposal, albeit a healthy one.

 

 

I had just been eating the honeycrisps (who woulda thunk?), but the recent attack on my mouth, aka loads of dental work (and the raping on my bank account), have made chomping on a crisp apple not such a pleasant task.

 

Especially after I chipped my first filling on this.

 

 

I wanted to make a slightly healthier version, and also not make an entire baking dish full of apple crisp. Because we all know where that would end up.

 

 

This apple crisp is so simple and took less than 10 minutes to prepare! It’s more of a cobbler than a crisp, and it is prepared so easily that you just need a fork, not a mixer. So it’s kind of a fake apple crisp. Oh well. It can serve up to 4 in small portions. Or 2 in medium-sized portions.

 

Or 1 in my portions. It’s the truth.

 

 

 

I chopped up 2 honeycrisps.

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Sprinkled them with cinnamon, salt, and a touch of nutmeg.

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And crumbled a bit of brown sugar on top.

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 It’s brown – so it’s healthy.

 

 

Not really.

 

 

 

 

 

 

 

I let them sit for a couple minutes and they began to sweat.

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For the ‘crisp,’ I combined whole wheat flour, sugar, and more cinnamon.

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Chopped up some butter into tiny pieces – make sure it’s cold!

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And mash it all together with a fork, until the butter crumbles.

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I added some vanilla almond milk and a splash of vanilla.

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I can never have too much vanilla. Though I do not like vanilla ice cream. Well, most commerical vanilla ice creams. Homemade vanilla bean ice cream? I’m in.

 

 

 

 

 

 

And here is our dough!

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Layer it on the apples and add a touch of butter on top.

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Check out the ooey, gooey, apple-y, deliciousness.

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Serves 4. Or 2. IMG_1534

 

 

 

 

 

 

 

Or one. That’s me.

 

 

 

Honeycrisp Apple Crisp

2 honeycrisp apples

1 tablespoon brown sugar

1 tablespoon cinnamon

1/4 teaspoon salt

1/4 teaspoon of nutmeg

1 cup whole wheat flour

1/2 cup sugar

1/2 cup vanilla almond milk (or liquid of your choice)

1/2 teaspoon vanilla extract

2 tablespoons cold butter

 

Preheat oven to 375.

Chop apples and combine with 1/2 tablespoon cinnamon, salt, nutmeg and brown sugar in a small baking dish.

In a separate bowl, stir flour, sugar and remaining cinnamon. Chop 1 tablespoon of butter and add it to flour. Mash with a fork until thoroughly combined and small bits of butter remain. Add vanilla and milk gradually, stiring as you go. You don’t want the mix to be watery or too thick. It should be somewhat sticky.

Spread dough on top of apples, and place in over. Bake at 375 for about 30 minutes, or until apples look juicy and topping is golden brown.

 

 

 

Honeycrisps? Why can’t you hang out all year long? I’m not ready for you to leave.

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I decided to give veggies another chance this week and created a ‘Vegetable Crisp.’ Reason for the name would be – directly before I made this I made an apple crisp (recipe coming soon..). So guess what I ate while making the veggie crisp?

 

 

No clue why I don’t like veggies…

 

 

 

I began by roasting some garlic, because this I do like.

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I figured if I smash a ton of stuff I enjoy on the veggies, I may be able to force ’em down. Healthy stuff, that is. Because what I really want to smash on is bacon, cheese, buttered croutons and cheese. And bacon.

 

 

 

 

 

Since these sat on the dining room table for 7 days, I decided to give them some love.

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I toasted up 4 slices of Ezekial bread to make Ezekial bread crumbs. Super easy and healthy trick. You should try.

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As I was posting these pictures, I realized that I turned on the oven to toast these slices of bread. I do have a toaster. What was I thinking? I am losing my mind.

 

 

 

 

 

 

Sometimes my camera is posessed. I took this picture horizontally, and it came up vertically.

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I don’t know how to fix this, so please contort your neck to see the correct view. Thanks. 

 

 

 

 

 

 

The bread slices went into one of the loves of my life – my mini food processor.

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I heart this appliance.

 

 

 

 

 

 

 

Veggie. Booooo. Hiss.

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A verb to go along with my dislike of veggies: cutting them. They are such a pain. They act like this on purpose. They don’t want me to like them.

 

 

 

 

 

 

 

Chopped butternut and acorn squash, and eggplant.

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Along with my occasional dislike for bread, I also don’t like tomato sauce.

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I don’t not like it, but I would never choose to eat it or order a dish at a restaurant.

 

 

 

 

 

Salt, pepper and smoked pap.

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 I could almost eat smoked paprika. By itself.

 

 

Is that weird?

 

 

 

 

 

Diced tomatoes to make a bit of a ‘sauce.’

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Cheese. The major food group in my life. Not dairy. Just cheese.

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Veggies mixed with breadcrumbs and cheese. Oooooh. Ahhhhh.

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Don’t worry. This is just layer number one.

 

 

 

 

 

 

The garlic, roasted.

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I squeezed the cloves out and mashed them. I figured it would be easier to incorporate this way.

 

 

 

 

 

 

 

 

Before baking. 

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I could probably skip the veggies. I could eat a casserole of cheese, roasted garlic, and breadcumbs. That is where it’s at.

 

 

 

 

 

Good news, folks. I enjoyed this!

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It had great flavor and I loved the crispy texture.

 

 

 

 

I even had a second bowl! And multiple spoons out of the baking dish.

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 I am a double dipper. I guess the American Spoon people had it right.

 

 

 

Let’s hope this doesn’t fail me this week for dinner as my previous veggie attempts have. If so, I am giving in to a world of fruit, chocolate, bacon and cheese. And bacon.

 

 

 

 

 

Veggie Crisp

1/2 butternut squash, chopped

1/2 acorn squash, chopped

1 eggplant, chopped

2 heads of garlic, roasted

2 slices of Ezekial bread, toasted and made into bread crumbs

1 small can petite diced tomatoes

1/2 cup parmesan cheese (or more. lots more…)

salt and pepper to taste

1/2 tablespoon smoked paprika

 

Preheat oven to 375.

Add chopped veggies to a baking dish coated with cooking spray. Toss with salt, pepper, and smoked paprika. Add diced tomatoes and roasted garlic and stir. Toss with 1/2 of bread crumbs and 1/2 of cheese. Layer the remaining bread crumbs and cheese on top.

Bake at 375 for about 40 minutes, or until veggies are soft. 

 

 

 

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Check out this loaded steak salad we had for din-din tonight!

 

Ok, let’s get real – we all know that I didn’t eat this salad because it is chock full of my frenemie, vegetables. You will be happy to know that I did create a ‘vegetable crisp’ today that I will be posting sometime this week. I only had a few bites and it tasted great, but let’s hope that the veggies can fully redeem themselves and I will gobble it up all week.

 

Just in case I gag on it at lunch, I am defrosting some of my leftover veggie soup for the week. I can’t wait – those are some veggies that I love!

 

 

 

Leafy greens.

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We love this dressing. Mainly because it tastes like Caesar, but only has 6 grams of fat per serving. That’s alot less than the usual 20-25 grams of fat per restaurant Caesar!

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I usually do not use salad dressings because I really am not a fan. I have never found one I love and I definitely don’t like the normal ranch, italian or french. My favorite is red wine vinegar or white pear vinegar – it is to die for. I love the tartness of vinegar on salad. Well, my salads usually just consist of greens. So I guess I love vinegar and greens. About 4 bites. Then I’m done.

 

 

 

 

 

 

 

I do enjoy this dressing. Occasionally I will make homemade croutons with whole wheat tuscany bread, and coupled with this dressing it is incredible. Tastes just like a fancy restaurant Caesar salad.

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Before adding anything to the salad (in my case – french fries, cheese, croutons, and bacon…), I toss the greens in the dressing to fully coat them.

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Grilled steak.

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Sometimes I don’t feel like a newlywed. What newlywed eats lobster mac and steak during the week? Priorities.

 

 

 

 

 

 

The toppings.

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Gorgonzola and feta.

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Tomatoes and a bed of sauteed onions.

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Carrots and parmesan roasted baby yukon golds.

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Steak. It’s what’s for dinner.

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The whole shebang.

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It was thoroughly enjoyed by my husband. Especially since he was deep in the throes of a vicious hangover. As I tweeted, I figured he would be a toilet hugger all night long. His best friend from college was visiting and they had quite the issue with the sweet tea vodka. (Ever had that? It’s delish!) He rarely drinks like that so it was pretty amusing for me. I shot about 5-6 videos of him last night that I still can’t stop laughing about right now.

 

 

 

Loaded Steak Salad

2 cups leafy greens

1/2 sweet onion, sauteed

1/4 tomato, chopped

6 baby carrots, chopped

3 baby yukon gold potatoes, sliced and roasted with parmesan

2-3 tablespoons dressing

1/2 oz gorgonzola cheese, crumbled

1/2 oz feta cheese, crumbled

6 oz steak (or protein of your choice)

 

 

Combine all ingredients in one dish and devour.

 

 

 

My dinner.

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What a role model. Follow me on Twitter if you’d like to see more of my dinners. 

 

 

 

 

 

In bloggin’ news, I’m going to post a bit more often (think 1-2 times per week) on fitness topics (btw – check out my fave fitness tips), in addition to my butter-laden, Paula Deen-style recipes and Mother Lovett stories. I also may throw in a bit more of my daily eats some days since they seem in such high demand. 😉

 

 

In life news, do you do what you love? What is your passion? Is the economy holding you back? Does your family support your passion and/or your career? Is it more important to be happy and love what you do, or to bring home the bacon and live a certain lifestyle? Is your passion something you are over and under qualified for? What do you do when those closest to you don’t support your dreams?

 

What is more important? Fulfilling your dreams, even if it is something as simple as working at the mall? Or working in a career that you may be ‘qualified’ for just because that’s what others think you should do? 

 

 

 

This is 20 questions baby! See ya’ll Monday. 🙂

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Looking for the Glo Bar Winner?

 

 

Don’t know much about Mother Lovett – my deaf, blind, bossy and utterly hilarious grandma? She is funnier than a cross between Everybody Loves Raymond and Seinfeld.

 

You can find out more about her here, here, here, and here.

 

 

I loved hearing about the dialogues with your own grandmother (or mother!) in my weekend recap. I could laugh for hours reminiscing our Mother Lovett stories. Such as the one below – one for the history books.

 

 

 

Summer 2008, pre election.

 

Me: How are you, Grandma?

ML: Oh. I’m not great. I’m all in.

Me: Why is that?

ML: There is nothing on TV! I tried to watch the story but even that wasn’t on.

(for the record, ‘the story’ refers to The Young and The Restless, for which, my entire life, I have heard about as if the characters are her friends.)

Me: Oh that’s right, the election coverage is on.

ML: Yes. All I hear is Omaha, Omaha, Omaha. There is nothing else on but Omaha. I just want to watch the story.

Me: Omaha?

ML: Omaha! The man running for president!

 

 

 

Enough said.

 

 

 

 

 

 

Orange cookies are one of my mom’s favorite cookies that Mother Lovett and I would bake at Christmastime. We didn’t always make them. The last couple of years we made them because since she could not see, hear, and successfully walked around with 4 blockages in 3 arteries for 20 years, I ran the show.

 

 

 

Her recipe called for shortening. I used butter.

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Big mistake. I tried not to use shortening because it just seems so…fatty. And filled with bad, fake…stuff. And I know this is surprising, given some of my favorite recipes.

 

 

 

 

Oranges.

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I always zested the oranges for Mother Lovett when I was younger, and now I know why.

 

 

It is a huge pain in the arse. 

 

 

 

We aren’t talking a tiny bit of zest here. 

 

 

 

 

We are talking the zest of 4-5 oranges.

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For the cookies, and the glaze.

 

 

 

 

Why does it taste so bad, but make food taste so good?

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The world will never know.

 

 

I probably shouldn’t say that because I’m sure one of you can google it. 

 

 

 

 

 

 

Juiced those babies all on my own.

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Freshly squeezed. 

 

 

Into my mouth. 

 

 

Err..the bowl.

 

 

 

 

 

I have an old-school juicer that was Mother Lovett’s, but I couldn’t find it.

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So I jabbed these babies with a fork and let their flesh runneth dry. 

 

 

 

Does that make sense? Did I even say it right?

 

 

 

 

Discard the seeds!

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No one wants a cookie with a hugh jass citrus seed inside. Especially me, cause I don’t want no orange growing inside my belly.

 

 

 

 

I really don’t talk like that. In fact, when my husband reads this post, he will probably scold me for even typing like that.

 

 

 

He like to remind me to say ‘I’m doing well‘ instead of ‘I’m doing good.’ For all of you wives out there, I’m sure you just love when your husband corrects things like this, right?

 

 

 

Not. It drives me batty. Do you hear that hubs? Stop. It’s annoying. Kind of like your treasures that are in our beautiful home.

 

 

 

 

 

I used buttermilk in the cookies.

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I used buttermilk that expired on 9/15/09.  But I promise I did it in respect of Mother Lovett. She had a plethora of expired items, such as soy sauce that expired in 1978, yellow mustard that expired in 1999, and Campbell’s soup that expired in 1985. 

 

 

Soup is a CANNED GOOD. Do you have any idea how long it takes for that to expire?

 

 

Oh well. At her house we all just slathered that yellow mustard on our chipped ham sandwiches and partied like it was 1999. Even though 1999 was almost 10 years ago.

 

 

 

 

 

 

Zest in the batter.

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Cookies ready to go in the oven.

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I should mention these are more of a ‘cake-like’ cookie. Like the pumpkin chocolate chip cookies from last month.

 

 

 

 

I set the extra batter aside so I could use my mixer to make the glaze.

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Freshly squeezed orange juice and powdered sugar. And zest.

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That’s IT. So simple and so, so delicious.

 

 

 

 

Almost thick enough – better add some more sugar.

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Ahhh…perfect.

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‘Cake-like’ texture.

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After the glaze is brushed on, it dries and slightly ‘cracks.’

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Tastes like Christmas.  I would be lying if I told you I didn’t eat the glaze by the spoonful.

 

 

 

 

I didn’t eat the glaze by the spoonful.

 

 

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Orange Cookies

1 cup shortening

2 eggs

2 cups sugar

4 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup buttermilk

1 1/2 cups fresh orange juice

zest of 4-5 oranges

1 pound powdered sugar

Preheat oven to 350.

Cream shortening, sugar and eggs until fluffy. Sift flour, baking soda and powder, and salt. Add dry ingredients to wet, alternating with 1 cup of buttermilk, beginning and ending with flour. Add 1/2 cup of orange juice and half of orange zest. Drop on greased cookie sheet. Bake at 350 for 8-10 minutes.

For glaze, begin with remaining orange juice and zest in mixing bowl. On low speed, add powdered sugar in 1 cup increments until it reaches desired thickness.

Glaze cookies while still warm. Let glaze dry.

 

 

 

 

Enjoy these cookies.

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And each time you make them, think of all the 8 month old oranges I had to zest as a kid.

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See…I promised I wasn’t going to give you a recipe for the rolls above my jeans. WHO would want that? Not me.

 

 

Or my hubs. Hmmm…better do something about these rolls…

 

 

 

I got the idea for this recipe from Miss Martha, of course. I used whole wheat flour for the entire batch, making them super nutty and healthy.

 

 

 

 

First, I whisked the yeast with some raw honey and buttermilk.

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It has to sit until it gets foamy.

 

 

 

 

 

I used about 1/2 of this package.

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Any Michigan natives out there??

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My grandparents are from Michigan and we vacation there every summer – way up north on the lake. I have some of the BEST memories of my life there. A huge part of me would love to live there, or retire there…or…something there. Unfortunately, it is about 10 hours away from me in good ole’ Pittsburgh.

 

American Spoon has the most amazing jams, salsas, dried fruits, etc. Even better, you can sample EVERY product in their stores. Once when I was about 8, we got kicked out because one of the employees accused me of double dipping. 

 

I don’t think I did, but when it comes to food, you never know with me. My mind gets clouded. Oops.

 

 

 

 

 

 

Check out this incredible raw honey.

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It is so good. It tastes amazing on toast, fruit, even ice cream. I adore you, American Spoon honey.

 

 

 

 

 

 

 

I loved this part of making the rolls.

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Ground flaxseed and oatbran.

 

 

 

 

Pour some boiling water over it and let it absorb.

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Even oats go in the mix!

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Truly ‘multi-grain.’ 

 

 

 

 

 

 

 

 

When the yeast looks like this, it’s ready to go.

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Here is the oatbran/flax mixture. 

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I probably could have just eaten a spoonful of it like that.

 

 

 

 

 

 

 

 

Into the mixer the ingredients go.

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And once everything is combined, place in a large, well-oiled bowl.

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I took a peak at this up close and thought ‘this is going to be good…’

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It is supposed to be set in a warm, dark place to rise.

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This is about the darkest place in my house, and it certainly wasn’t warm because we didn’t turn on the heat until yesterday.

 

 

 

 

 

 

 

Luckily I have all of this wine to keep me warm in the chilly house.

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Do you think we have enough wine? Especially when I’m the wine drinker in the family?

 

 

 

 

 

 

 

The secret spot behind the bar worked well – as you can see the dough doubled in bulk.

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I weighed out 3 oz portions and rolled them into balls.

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Set them in a round cake pan.

 

 

 

 

 

 

 

And brush the tops with egg wash.

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My house smelled glorious with the scent of freshly baked bread.

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And this time, it wasn’t from a candle.

 

 

How incredible do these look?

 

 

 

 

 

 

 

I opted not to add any seeds on top, with the exception of some course sea salt.

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I like sesame seeds, and poppy seeds are ok, but place a fennel or caraway seed near me and I may stone you. Or just run away. Or just push it out of my face. Drama.

 

 

 

 

 

The up-close version.

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Guess who is using her macro setting??? 🙂

 

 

 

 

 

 

My hubby spread some butter and jam on these.

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I thought about how amazing they would be dipped in gravy. 

 

 

Does that defeat the purpose of whole wheat, multigrain?

 

Oh.

 

 

Well maybe I’ll make a vegetable gravy. I can count it as my daily vegetable intake, since you all know how much I love them.


 

 

 

 

Multigrain Rolls

adapted from Martha Stewart’s Baking Handbook

1/4 cup oat bran

1/4 cup ground flaxseeds

1/2 cup boiling water

1/2 cup warm buttermilk

1/2 envelope active dry yeast

1/4 cup honey

1 whole egg + 1 yolk

1/3 cup rolled oats

2 1/4 cups whole wheat flour

1 tablespoon sea salt

salt and pepper to taste

olive oil to coat bowl

mixed seeds (optional)

 

Combine oat bran and flaxseeds in bowl and cover with boiling water. Let sit until absorbed and completely cooled.

 

In the electric mixer bowl, whisk together warm milk, yeast and honey. Let sit until foamy, about 5-10 minutes.

 

Once foamy, add 1 whole egg, oats, 3/4 cups whole wheat flour, oat bran mixture, salt and pepper with electric mixer on low speed. Add more whole wheat flour, 1/2 cup at a time to make a soft, slightly sticky dough. Place dough in an oiled bowl and cover. Let rise in a warm place until it has doubled in size, about 2 hours.

 

Oil one 8-9 inch cake pan. Separate dough into 3 ounce sections, rolling each into a ball. Set in the round cake pan and cover. Let rise until doubled, about 30-45 minutes.

 

Preheat oven to 375. In a small bowl, whisk remaining egg yolk. Brush rolls with the egg wash, sprinkled with sea salt and add additional seeds if you would like. Bake until golden brown on top, about 20-25 minutes.

 

 

 

______________________________________________________

And now…

 

 

A Glo Bar Giveaway!!

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(Source.)

I’m sure so many of you have been DYING to try Angela’s Glo Bars like I have.

 

 

I am so excited to give away a GLO BAR VARIETY PACK to one lucky reader! Glo bars are 100% certified organic!

 

Per GloBakery: in the variety pack you will receive a total of 10 bars in these varying flavors:

  • Classic (Chunky Peanut Butter)
  • Revive (Dark Chocolate Chunky Peanut Butter)
  • Renew (Post-workout, high protein hemp)
  • Endure (Cranberry Apricot Spelt)
  • Run (Pre-workout w/ energizing raw maca)

 

 

Is your mouth watering yet?

 

 

To enter, visit Angela’s bakey and tell me which flavor you can’t wait to try and why. The winner will randomly be chosen Friday (Oct 16th) at 8am EST.

You can also follow me on Twitter, tweet about the giveaway or add me to your blogroll, but that’s just if ya like me. 🙂

 

 

 

Have a great evening!

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Hearty Veggie Soup.

Update! I just hopped on the Twitter bandwagon. I can’t believe I did it. I feel like I’m 84 yrs old and devoid of any technological knowledge because I don’t know how to use it. However, if you’d like to find out what I’m doing (and baking) every, single minute of every, single day, you can follow me here. 🙂

 

 

In order to get in more veggies, I threw this veggie soup together. I actually made it last week, but I loved it and was able to eat veggies everyday. Score!

 

It hasn’t worked out so well this week since the rest of the soup is frozen. I may need to dig it out of the freezer tonight.

 

 

 

When I made this I was craving soup, wasn’t really feeling like meat, and wanted a thick and hearty meal.

 

 

 

 

I grabbed a bunch of veggies from my fridge and chopped ’em up. 

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Yes, I do have SOME veggies in my fridge, contrary to popular belief. I used 1 potato just to give the soup some starch.

 

 

 

 

 

 

 

Near the end I added 2 frozen bags of corn and peas.

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But first, here are all the chopped veggies in the pot.

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I dumped in an entire can of petite diced tomatoes.

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And a few small cans of V8.

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I guess V8 was made for people who had a difficult time getting their veggies in. Well, what about us veggie-haters that have time to get their veggies in? Why not make V8 to taste like chocolate milk? Or better yet – rum. Yes. That is what I need. Vegetable Rum.

 

 

 

 

 

 

For some bulk and a bit of protein I added in some beans.

 

 

 

We have lentils.

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And cannellini beans.

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My husband even loved this soup. Surprising, since it didn’t have any meat in it. He did need to incorporate an entire leg of lamb a few slices of chicken to the meal, so it felt like a man’s meal. Along with a few manly grunts.

 

 

 

 

And other gross, manly sounds. I’ll spare you the details.

 

 

 

 

 

Along with the V8, I added an entire carton of organic vegetable stock and about 5 cups of water.

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I also added about 1/2 cup of whole wheat orzo.

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I love orzo. I have another great recipe to post soon for orzo.

 

 

 

 

 

 

I let it simmer for about 2 hours, and it became nice and thick.  

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It almost seemed like there was meat in the dish. It runs a close second to Mother Lovett’s ham and bean soup that is truly AH MAY ZING.

 

 

 

 

Don’t you just love eating soup when you know EXACTLY what goes into it? No sodium bloat afterwards, no artificial tastes. Delish.

 

 

 

 

Hearty Veggie Soup

1/2 sweet onion, chopped

2 leeks, chopped

1/4 head red cabbage, chopped

15 baby carrots, chopped

3 celery stalks, chopped

1 potato, chopped

4 cloves garlic, minced

2 tbsp olive oil

1 large can petite diced tomatoes

3 – 5oz cans V8 Juice

1 – 20 oz carton organic vegetable stock

1 1/2 cups lentils

1 can cannellini beans, drained and rinsed

1/2 -1 cup whole wheat orzo pasta

1 bag frozen peas

1 bag frozen corn

5-6 cups water

1 tablespoon smoked paprika (my love!!)

1 teaspoon thyme

salt & pepper to taste

 

Add olive oil to large soup pot on medium heat. Add chopped veggies and a pinch of salt, stirring occasionally for about 5 minutes. Add can of diced tomatoes and stir. Add organic vegetable stock and V8 juice and let simmer for 5 minutes. Add in lentils, cannellini beans and 2 cups water. Stir. Add in orzo, frozen peas and corn. Add in rest of water, smoked paprika, and salt and pepper to taste. Simmer for 2 hours.

 

Easy peasy!

 

 

 

 

Isn’t this just screaming ‘make me! make me!?’

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Please make me.

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This dessert goes way, WAY back. I can remember my mom making this when I was probably only 7-8 years old. She used to make it for her card club that met on Friday nights. Honestly, they never played cards. They ate, drank, BS-ed, then had dessert. And I always wanted to be included.

 

 

We haven’t had it in years, so last weekend I decided I would try to re-create it.

 

 

It does take some time, as each layer needs to be frozen prior to the next layer being added. So start the day before or a couple hours ahead of time.

 

 

It all begins with some oreos and butter.

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I actually used Original, and not Double Stuffed. I just bought a package of the Double Stuffed to stuff my face with and see if I could double my jean size. It’s working.

 

 

 

 

I used my food processor – not my beloved mini – but the normal size.

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Let’s add some milk and eat this oreo cereal. Or just eat it our hands. Same thing.

 

 

 

 

 

Melted butter…

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I just threw it in the microwave.

 

 

 

 

 

And make a nice, firm Oreo crust. This then goes in the freezer.

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Check out that big chunk in the corner. It was only there for about 4 seconds after this picture was taken. I have no idea where it went.

 

 

 

 

 

 

At this point the ice cream should be sitting out.

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It needs to be soft in the middle so it is spreadable.

 

 

 

 

 

 

Spread it on the frozen oreo crust.

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Then refreeze again. I used vanilla ice cream, but I am not that fond of vanilla. In fact, I’m not that fond of ice cream, either. Now if it is vanilla flavored with tons of candy, cake and toppings, I’m game. But plain vanilla? No thanks.

 

 

I would like to use coffee ice cream, or even peanut butter, but I have a husband whose taste buds are no more developed than a 6 year old. And I mean that in the nicest way.

 

 

 

 

 

 

As the second layer is freezing, the fudge sauce can be made. 

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 This is the single reason that I enjoy this dessert. I love this sauce.

 

 

 

 

 

Make it on the stovetop and continuously stir until it thickens.

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The add it on top of the ice cream layer.

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It is hot, so do it quickly!

 

 

 

 

 

Once the fudge layer in frozen, add some whipped cream on top. 

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I actually used Cool Whip because I think it freezes better than homemade whipped cream.

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Once it is frozen, cut into squares and serve.  The crust is sooooo good.

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 I may have eaten this for dinner a few nights this week. Really.

 

 

 

 

Oreo Cookie Ice Cream Dessert

25 Oreos

1 stick butter

1/2 gallon of ice cream (vanilla, coffee, cookies ‘n cream, etc)

2 sqaures baking chocolate

1 can evaporated milk

1 cup sugar

1 tub Cool Whip

 

 

Crush Oreos. Melt butter in 9 x 13 baking dish. Press Oreos into butter, creating a crust. Freeze.

 

Take 1/2 gallon of ice cream out of the freezer. Let sit until very soft. Once soft enough, take Oreo crust out of the freezer and spread ice cream in an even layer over crust. Refreeze.

 

In a saucepan, heat condensed milk, baking squares, and sugar. Let come to a boil then reduce to simmer. Stir constantly until mixture has thickened, about 20 minutes. Take baking dish out of freeze and pour fudge sauce on top quickly and evenly. Refreeze.

 

Once frozen, take out of freezer and spread Cool Whip on top in a thick, even layer. Refreeze.

 

To serve, let thaw for a few minutes then cut into squares.

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Or cut into index-card size pieces. Like me. And eat.

 

Then proceed to dig the crust out from underneath about 1/3 of the dessert. Delish.

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