November 12, 2009
Remember when I said I wanted to try out more things with pumpkin in them. Well, be prepared because I’ve gone a little pumpkin crazy. I had a giant can of pumpkin pie mix that I used for those cupcakes and still had a bunch left over afterward so I went in search for some muffins to use up the rest. But those cupcakes were decidedly not good for you and I wanted to make something that I wouldn’t feel guilty about eating. But it still needs to taste good, you know? Well, this recipe totally satisfies both of those requirements.
Basically, I found a recipe that sounded good and I “healthed” it up. I replaced some of the white flour with wheat flour and I substituted the oil with applesauce. That might make these sound kind of boring, but it’s the streusal that makes them awesome. That’s the only part that I didn’t try to fix. In fact, I doubled the amount of streusal because it’s the best part. Even doing that, these are still only about 2 …
November 6, 2009
I’m always looking for new and interesting things to do with chicken. For years, practically the only thing I cooked was chicken with some lemon pepper on it. As you can imagine, I have no desire to make (or eat) boring lemon pepper chicken anymore. So when I saw this recipe, I definitely wanted to try it and I’m glad I did because I know this is going to be a new staple in our house. It’s really easy and fast to make. It’s low fat and it results in a moist, tender and flavorful chicken. That’s everything I could ever want in a dinner.
The initial recipe says to use chicken breasts, but the second time I made these I only had tenderloins and I thought they were still really good (and even faster to make because the cooking time is only about 12 minutes). If you have picky kids that would look at yellow chicken in disgust, making tenderloins instead might make them a bit more palatable.
I was initially worried that it would taste too ginger-y, but it really didn’t. In fact, I thought the flavor was pretty tame. So in my second attempt I added some more spices and flavors that I found from similar chicken recipes, which helped amp up the flavor. Also, this recipe benefits from some marinating to make the flavors even deeper, but if you don’t have the time, it still tastes great.
October 31, 2009
I just had to pop in today and post these cupcakes that I made on a whim last night. They are so good and super easy to make. And I have to tell you, they’ve kind of changed my world view. Or maybe just my…food view?
Anyway, on twitter last night someone posted that pumpkin and chocolate should never go together and until I made these, I totally would have agreed. In fact, this whole month, I’ve been turning my nose up as pumpkin flavored anything. I don’t know when I got it in my head that I don’t like pumpkin, but I think it’s just one of those things that I decided as a kid and I never challenged it. I’ve been overcoming a lot of these prejudices lately, it’s a wonder I ever ate anything with how picky I was!
I had read about the pumpkin shortage that is going on and despite the fact that I don’t ever make anything with pumpkin in it, when I saw a big can of it at the grocery store a few weeks ago I couldn’t help but buy it. I just felt it was something I had to do. What if I find a recipe that calls for it and I can’t find anymore at the grocery store? I’d have been kicking myself for not buying it when I could, right? Well…maybe not, but this is how my mind works.
October 25, 2009
Late last week I finally got the island I ordered for my kitchen, which adds almost 4 glorious feet of counter space, so on Saturday I had an itch to break it in with some type of fun recipe that involved rolling out dough. Scanning through my cookbooks, I saw this recipe and it definitely fit the bill. I wound up modifying it to fit the ingredients I had in my pantry (mainly I substituted raisins for figs and added cinnamon and ginger), but it turned out really, really good.
And seriously, what’s not to love? It’s a giant cinnamon roll. Let me say that again: a cinnamon roll the size of a cake! It’s taken a lot of effort to eat this thing like an actual cake (ie you cut a small section from it) instead of just unrolling and eating the whole thing the way I usually eat cinnamon rolls.
October 15, 2009
I’m finally back from my little hiatus. We’re settled into our new apartment in Virginia and I’m ready to start cooking again. I was ready to start last week but after two things I tried to bake burnt to a crisp and set off the smoke alarm, it became apparent that the oven was broken. Luckily, the maintenance guy was able to fix it after he ordered a new part and now my oven stays at the right temperature (which I verified with an new oven thermometer, I’m not taking anymore chances with burning the house down).
But while I work on getting some new recipes under my belt, I wanted to finish posting things that I made this past summer. You may have noticed I have a thing for black and white desserts (see Black and White Chocolate Cheesecake Supreme, Black and White Cupcakes and Cheesecake Brownies), so when I saw Black and White Cake Cookies in my new Cooking Light cookbook, I knew I had to try them.
September 25, 2009
I’m still here! I just looked at the date on my last post and realized I haven’t posted anything since Sept. 1 and I can’t believe it’s been that long. This month has been a wash due to the fact that I’m moving. Again. Less than a year after I moved back to Orlando. Ugh. But I’m moving to the literal greener pastures of Virginia, which I’m extremely happy about it because it suits me much more than Florida ever did. We weren’t planning to move but my boyfriend found a new job in Charlottesville and we both hate Florida, so it seemed like the best decision for us, despite being incredibly inconvenient. We’re moving up there next week and once I finally get settled in my new apartment — which I chose entirely because of it’s large, well lit kitchen — I’ll be able to start cooking again and posting regularly.
But first I thought I would give an update on the BBA Challenge since I haven’t posted about it in forever. I’m still plodding along with it, though most people …
September 1, 2009
Thanks to twitter I recently discovered it’s possible to make ice cream without an ice cream maker. I honestly had no idea this was possible and have been actively contemplating buying an ice cream maker this summer after seeing so many great homemade ice cream recipes. But then my popcorn popper died (after weekly use for almost 2 years it was worth it’s $30 price tag) and I decided it was much more important to replace it than to buy an ice cream maker. But just as I had given up on being able to make ice cream, someone on twitter complained about not having an ice cream maker and another person replied with a link to instructions for making it by hand. I did some googling and found some more tips. Turns out it’s really easy. No, not as easy as pouring it into a machine, but for the most part with this method you are letting your freezer and a hand mixer do all the work, so it’s still not especially labor intensive.
First, I had to decide what …