At Home with Vicki Bensinger, In-Home Culinary Classes

Ooey Gooey Cheese Dip & Homemade Tortilla Chips

2012-01-30T08:56:00.000-06:00

This coming Sunday is the Super Bowl. Whether or not you're a big football fan there's a good chance you're invited to a party, having one at your home or you'll flip to the channel now and again to check the score or watch the much waited for commercials.

OK, so some of you may not even turn on the TV that day, but if you're one of those that I've described above, then you're probably going to be cooking up some grub for the game. One dish that's almost always on a Super Bowl game day table is a hot cheese dip.

This dip that I'm sharing IMO, is positively the most incredible dip you'll ever try. It's so quick and easy to put together you'll be surprised at how sensational it tastes. Your guests won't be able to stop eating it and you won't either!

If you're still not sure you're getting together with friends, I suggest picking up this simple list of ingredients, just so you're prepared. It will take all of 10 minutes to toss together.

Oh, and if you forget to pick up the chips try making my simple Homemade Tortilla Chips (below) with those tortillas sitting in your refrigerator. They're better for you than the store bought - but then who's counting when the cheese dip is packed with fat and calories!

Ooey Gooey Cheese Dip
Makes 2 cups

Ingredients:
8 oz. mild Cheddar and Monterey Jack cheese mix (2 cup package)
4 oz. cream cheese
½ cup whipping cream
½ cup canned diced green chilies
1 Tbsp. hot sauce (or to your taste)
1 clove garlic, finely minced
Serve with home baked tortilla chips (below) or your favorite brand

Directions:

Place all of the ingredients except the chips into a small saucepan. The recipe can be completed to this point up to 8 hours before heating.

Place the pan over low heat and warm the dip, stirring constantly, until the cheese is melted. Be careful not to let it boil, or the oil will separate from the cheese.

Taste and adjust for spiciness.

Transfer to a warm serving bowl or a mini Crock Pot.

Home Baked Tortilla Chips:

Take flour tortillas and cut in pizza wedges. Lay on foil covered pan and spray with Pam. Sprinkle with cumin, S& P or desired spices and bake for 8-10 minutes in 350 degree oven until crisp.

Both recipes are so simple. In fact, if you have any leftover cheese dip, pour it over your burger or use as a dip for your fries or pretzels. Pour it over a plate of chips with chicken, olives, sour cream, etc. for a great Nacho appetizer.

Trust me your friends will be raving about this dip. IT'S OUT OF THIS WORLD DELICIOUS!

ENJOY!!!

Homemade Dulce de Leche and Chocolate Macarons

2012-01-20T19:01:00.001-06:00

Ever since I went to Paris with my daughter 9 years ago and had a Macaron at Ladurée Pâtisserie, I've wanted to try making them. Although it's only recently that they've become the rage in the United States.

For those of you that aren't familiar with Macarons NOT Macaroons they come in an infinite array of colors with fillings from the ordinary to unimaginable.

Macarons are made with few ingredients: almond flour, sugar and most importantly aged egg whites. The process is precise to achieve perfection for simple and few ingredients.

Since chocolate is my favorite flavor I decided to attempt to make Chocolate Macarons.

After thumbing through the pages of numerous cookbooks like Mad About Macarons and Macarons and reading various blogs I decided to tackle Helene's recipe from Tartelette. Many of the recipes in the Macaron cookbooks are in large quantity and although I could scale them down I decided to try her version for 30 Chocolate Macarons to get my hands wet, so to speak. Mad About Macarons does have a scaled down version with different quantities in the back of her book that's very helpful, which I'll use next time.

In addition, I thought I'd make some homemade Dulce de Leche which turned out positively superb! Soft, silky and gooey with just the perfect caramelized flavor. If you're not familiar with Dulce de Leche it's a thick caramel-like mixture. In Spanish it translates to "sweet milk," or "milk candy." A simple preparation of sugar cooked with goats' and/or cow's milk for hours over low heat until thickened and deep golden in color. However, the taste is similar to sweetened condensed milk when cooked the same way. For details read below.

I hate to admit it, although I could have guessed, my first attempt at Macarons did not achieve perfection - though I learned from my mistakes and I'm ready to try again. The shells weren't as hard and crisp as I would have liked - more time was needed in the oven, still, the taste of this delicate cookie stuffed with Dulce de Leche and some blended with Nutella was more flavorful than I could have asked for! Mmm I could have eaten the entire batch, but restrained myself to share with my family.

Below is the recipe for the homemade Dulce de Leche. There are several ways one could make this using a can of Sweetened Condensed Milk but I chose the safest way. Many choose to place the unopened can in a pot of hot water to cook for hours. The risk of pressure building up causing an explosion or burning yourself is extreme - my way is safe and quicker.

Take 2 cans of Sweetened Condensed Milk and place the contents in the top of a double boiler. I used regular although you could use the lower fat version.

With the pot filled 1/2 way with water, bring to a boil and then reduce to a medium active simmer. Place heatproof bowl on top of simmering water with contents of Sweetened Condensed Milk. Cook low and uncovered for 2 1/2 - 3 hours or until thick and caramel-like.

Check the water every 30 minutes and refill until milk reaches Dulce de Leche consistency and color.

Cool and spread onto Macarons, over ice cream, in desserts, etc. Store in a covered jar in the refrigerator.

Yum, this is so good.

Note: Once I perfect my Macarons I'll share the details with you.

Enjoy!

Double-Chocolate Meringue Cookies

2012-01-11T19:53:00.001-06:00

I know it's been quite some time since I've posted any recipes but I needed a bit of a break from all the holiday food. I love sweets and as always I overdo it during the holidays - or rather from Halloween right up to New Years. I just can't help myself. Fortunately I didn't gain any weight this year - how? I have no idea!

It use to be that each New Years Eve I'd make a resolution but I'm wiser now that I'm older. Forget about not eating sweets, that's never going to happen. However, the quantity at which I eat them will be smaller and paired with exercise for my health, heart and temperament.

I love to bake so when I came across this recipe given to me by a friend who attended Miraval Resort & Spa in Arizona, I knew I had to try them. A luscious low fat, low calorie chocolate meringue cookie with a mere 59 calories per serving.

A meringue is a mixture of stiffly beaten egg whites and sugar.

With just 6 ingredients in this recipe they're made in a jiffy. These tiny little wonders are light, airy, have a delicate crunch on the outside with a gooey, chewy chocolate marshmallow-like center. Simply delicious!

It's easiest to separate the eggs while they are cold, then set aside until room temperature. To insure your egg whites reach their maximum volume have a clean, dry, grease free mixing bowl and wire whisk. Line your cookie sheet with parchment paper or foil and when meringues are done they should release easily. Don't use wax paper since the meringues have a tendency to stick.

Keep your heat low and don't try to rush the cookies. The egg whites need time to dry out slowly. Upon completion of your meringue cookies turn off the oven and open oven door slightly allowing the cookies to cool. This could take up to 1-2 hours or leave overnight. You can also remove them from the oven and allow to cool. You'll find you have less cracking if left to cool in your oven. I took mine out for this recipe - not for any particular reason. Either way they're delicious, however, a few of mine fell.

If you're a cookie lover I know you'll love these, low-cal or not. Everyone in my family adores them.

I divided this recipe in 1/2 but feel free to make the entire batch. Place the finished batter in a pastry or zip lock bag and cut a 1-inch opening in the tip of the bag makes for easy piping and a pretty peak. However, using a heaping tablespoon will work just as well.

MIRAVAL'S DOUBLE-CHOCOLATE MERINGUES

YIELD: Makes 8 dozen

INGREDIENTS:

10 egg whites

1 t. cream of tartar

¼ t. salt

7 C. powdered sugar

1 C. cocoa powder

1 C. mini chocolate chips

DIRECTIONS:

Preheat oven to 300F.

With a mixer, beat the egg whites, salt, and cream of tartar (acts as a stabilizer allowing the egg whites to reach maximum volume) and beat until you have soft peaks.

Add the sugar and cocoa powder at low speed; when combining add the chocolate pieces.

Prepare a sheet pan lined with parchment and sprayed lightly with cooking spray. Drop 1 ounce of meringue mix 2 inches apart on the sheet pan and bake in the preheated oven for 20-25 minutes until golden. Allow to cool on sheet pan. When cookies are cool gently peel them off parchment.

Delicious with a cup of tea or coffee!

ENJOY!

NUTRITION INFORMATION:

Per serving

Calories 59

Protein 1g

Total Fat 1g

Carbohydrates 12g

2012-01-07T10:15:00.000-06:00

Happy New Year!

I've missed blogging for the past couple of weeks to devote my undivided attention to my family, since it's so rare now for all of us to be together.

I hope you had a happy holiday filled with lots of joy and laughter! I had a wonderful time with my family. We left for a couple weeks and escaped from the cold to the warm tropical climate of St. John, U.S. Virgin Islands. We stayed at Caneel Bay a beautiful resort where seven secluded beaches border 170 lush Caribbean acres. This was our 4th visit to Caneel Bay and loved it, as always.

The purpose of this vacation was for total rest and relaxation. Our days were spent at the beach, lying in the hot sun, squishing our toes in the sand, swimming in the crystal clear turquoise ocean waters with the turtles, stingrays, sand sharks and fish, with the occasional iguana walking by. Taking breaks to snorkel, play tennis, exercise, have lunch and ice cold pina colada's. Our routine was the same almost daily and so restful.

The evenings were spent having dinner in one of the 4 restaurants at the resort. Years prior we ate in town often, but decided this trip we'd stay put and enjoy what luscious meals Caneel Bay had to offer. All meals were a delight with an abundance of fresh seafood, fruit and veggies. I had fish daily at lunch and dinner, while my family often had beef and chicken. It was heavenly!

I thought I'd taken photos of so many dishes but apparently not! A few of the dishes I enjoyed were:

Lobster Salad

Grilled Scallops on Sweet Potato Puree'

Beet Salad with Watermelon, Arugula & Pistachio Encrusted Goat Cheese

A favorite of my husband, daughter and son was the Espresso Encrusted Beef Tenderloin while we all adored each and every dessert - which we indulged in nightly. Our favorite was the Banana Cheesecake with Foster Sauce! I plan to post that recipe soon.

A highlight of my trip was when I found myself lying next to Eric Ripert on the beach, then chatting with him while we both cooled ourselves off in the cool waves of the sea.

He's very nice, tall and handsome with a charming accent! He looks identical to his photos and what I've seen of him on TV. I asked him a few questions about work and food, then we both continued on with our day. I saw him several times after that at the beach and we exchanged our hellos. Although I would have loved to have invaded his space asking him millions of questions I chose not to since he was vacationing with his family.

New Years Eve was delightful, unfortunately my husband and I didn't make it to midnight, but had a great time dining and drinking champagne with our children. They of course went on to make it to the strike of 12:00 while we were off in slumber land.

The smiles, laughter, sunshine, rest, swimming, snorkeling, exercising and dining were plentiful and a glorious way to end the year and start off the new year!

My tummy is still full from our trip but it's time to get back in gear. This year I plan to add a number of new menus to my culinary classes, that are sure to excite you. I'll be posting those in the near future. Plus, creating more videos for my blog, sharing techniques I know you'll find helpful in your kitchen.

In 2012, I look forward to working with new clients, making new blogging friends, while continuing my relationship with clients and friends from the past.

I'd like to wish my cousin Bob and his son Alex all the best in 2012. Bob lost his wife and Alex his mommy on New Years Eve. I love you both and will always be there for you - whatever you need!

Wishing each of you the best of health and happiness in the year to come. Bringing you more delicious recipes, tips, videos and all things foodie in 2012.

Here's to A New Year!

Happy Holidays!

2011-12-22T09:37:00.000-06:00

I would like to thank YOU for visiting my blog in 2011 and posting your comments, especially when there are so many blogs out there in the blogosphere to choose from.

I feel so fortunate to have made so many friends, many of whom I've never met personally but feel a connection to.

I want to wish you and your families a very Happy, Healthy and Safe Holiday and a Happy & Prosperous New Year!

I will be taking time off posting on my blog this holiday to spend time with my family who are all in town now. I will be back after the first of the year to share lots of recipes, tips, videos and everything food related in 2012.

In the meantime, here are some recipes I've posted in past holidays that you might enjoy.

Overnight Caramel Pecan Rolls - perfect for Christmas morning or New Years Day morning

Peppermint Bark - the perfect holiday treat or gift

Zucchini Latkes - for Chanukah

More Homemade Gifts for the Holidays

Cranberry Tea - a warm soothing beverage for the holidays

Gorgonzola & Brie Torte - my all time favorite for a crowd

As the years have come and gone I have learned a lot when it comes to blog posting. Please keep that in mind when reading older posts.

All the best to you and your family in 2012.

Until then, from my home to yours,

Happy Holidays, Happy New Year & Happy Cooking!

Vicki Bensinger

Holiday Bread Wreath!

2011-12-19T00:30:00.000-06:00

I enjoy creating new dishes especially when the holidays come around. The old tried and true are wonderful but every so often you need to break out of your comfort zone and try something different.

When I saw this post on Sara Kate's blog I knew I had to try some version of this Holiday Bread Wreath. I've never been much of a bread baker and as I'm getting older I find I shy away from eating bread altogether because of the carbs and calories. All that flew out the window when I laid my eyes on this spectacular loaf of swirling bread.

Much to my surprise it wasn't difficult at all. In fact it was easy and turned out tasting delicious! My husband thought it was pretty but didn't want to indulge so I decided to share it with my mom and sister. When I unveiled my creation they were all oohs and ahhs, just what I'd hoped. We all dug in, had a slice and loved it. The rest was left for my mom to share with her friends who would be stopping by later.

This beautiful Holiday Bread Wreath would be a lovely gift to give someone or perfect served on Christmas morning. Warm and cozy with some coffee, tea or hot cocoa.

The recipe below comes from the December 1978 issue of Sunset Magazine. However, Sara Kate Gillingham-Ryan made some changes to it and I made some changes to her recipe.

Below is my step by step version and this is Sara Kate's of The Kitchn:

Holiday Bread Wreath with Cranberry-Pistachio Filling
adapted from Sunset Magazine, December 1978
makes about 12 servings

1 packet (1/4oz) active dry yeast (2 1/4 teaspoons)
1/4 cup warm water (about 110° F)
1/2 cup warm milk (about 110° F)
3 tablespoons sugar
1/4 cup butter, softened to room temperature
1 1/2 teaspoons salt
1 teaspoon cardamom powder
2 large eggs
2 teaspoons orange zest
3 1/2 cups unbleached all-purpose flour

For the Cranberry-Pistachio Filling:

3/4 cup dried cranberries or cherries, soaked in 1/2 cup Calvados (I used) or other liqueur
6 tablespoons butter, softened to room temperature
1/3 cup unbleached all-purpose flour
3/4 cup shelled pistachios
3 tablespoons sugar
1 teaspoon orange zest
1 teaspoon orange extract

For the Sugar Glaze:

1 cup powdered sugar
2 tablespoons water
1 tablespoon fresh squeezed orange juice
1/4 teaspoon cardamom powder

Instructions:

In a large mixing bowl, dissolve the yeast in the water and let it foam up for a minute or two. (looks like fireworks going off in the water)

Blend in the milk, sugar, butter, salt, cardamom, eggs and orange zest.

Stir in two cups of the flour, one cup at a time. Beat for 2 minutes. (I used my stand mixer) Add remaining flour 1/2 cup at a time until you have a soft, workable dough. (dough will pull away from the sides of the bowl)

Note: You might not use all the flour.

Dump the dough out onto a lightly floured board and knead until smooth, shiny and elastic, about 5 to 10 minutes, adding more flour if needed to prevent sticking. (You know it's ready when dough becomes smooth, shiny and if you poke the dough it springs back)

Place in a lightly oiled mixing bowl (I spray with non-stick spray) large enough to accommodate dough when doubled in size. Cover with plastic wrap and let it rise in a warm place until doubled (about 1 1/2 hours).

Meanwhile, prepare the Cranberry-Pistachio Filling:

Drain the dried fruit of its liqueur and reserve for another use. In a small bowl, combine the drained fruit with remaining filling ingredients. Cover and refrigerate.

When dough has risen and doubled in size, punch it down and turn it out onto a lightly floured board, kneading just enough to release any air bubbles.

Roll the dough into a 9- by 30-inch rectangle.

Crumble the filling over the dough to within 1 inch of the edges. (forgot to take photo but can view Sara Kate's photos for reference) Starting along a long side, tightly roll up the dough, pinching edge against loaf to seal.

With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up,

and loosely twist ropes around each other, keeping cut sides up. (An extra set of hands would have been nice here)

Carefully transfer the wreath to a greased and floured baking sheet (I used Pam Baking Spray) and shape into a wreath, pinching ends together to seal.

Let it rise, uncovered, in a warm place until puffy, about 45 minutes.

Preheat oven to 350° F. Bake wreath until lightly browned, about 25 minutes.

While wreath is baking, Prepare Sugar Glaze by stirring together ingredients until smooth.

When wreath is done, transfer to a cooling rack with wide spatulas or a pizza peel.

Cool for a few minutes then drizzle the glaze over the warm wreath. Serve sliced with extra butter if you're feeling decadent.

The wreath can be prepared up to 2 days ahead of time, cooled completely and wrapped tightly in foil.

Store at room temperature then re-heat at 350° for 10-15 minutes, drizzling the glaze just before serving.

Note: Next time I'm planning to make this using chocolate chips, coconut, and macadamia nuts. In place of the milk I'll use coconut milk and vanilla or coconut extract.

This bread can be adapted to use any type of dried fruit and ingredients you like. I think even adding cream cheese to the filling would be sensational. Be creative and don't be afraid to experiment. Afterall, that's the fun part of cooking!

Enjoy!

Homemade Irish Creme Whisky!

2011-12-13T09:05:00.000-06:00

With the holidays just days away, many of us will still have another party to attend or gift to give. If you're like me, I always like to bring a hostess or service provider (hair dresser, manicurist, etc) a gift. However, the expense of gift giving during the holidays can sometimes be daunting on the pocketbook. That's when a homemade gift is perfect and more personal.

I enjoy creating gifts for the holidays. From homemade plates, candies, cookies and even wreaths - the list is endless. One of my favorite homemade gifts is Irish Cream, a unique gift that almost everyone loves! I posted this last year but thought I'd share it again.

I've never been much of a drinker but always loved Bailey's Irish Cream, especially in my coffee after dinner. There's something about the flavor that for me, is the perfect ending to a perfect meal. So of course when I found out I could make Irish Cream I thought, why not try it!

I couldn't believe how delicious it tasted. In fact, I think it's even better than the store bought Bailey's Irish Cream. Plus if I want to, I can add as much or as little Whisky to the recipe as I like.

Whether you serve it straight up on the rocks, over coffee, or even in a milk shake it's amazing! Your friends will be begging you for this recipe.

Best of all, you can make several bottles for gifts, at a fraction of what it would cost to purchase Bailey's Irish Cream in the store.

So what are you waiting for? Try this recipe today, if not to give as a gift, then for yourself. I'm sure you'll agree with me, it's heavenly!

Oh, and one other thing - if you're not a fan of almond extract try using coconut. It gives it a whole new flavor that you may like even better.

Homemade Irish Cream Liqueur

1 cup of Jameson’s Irish whiskey (or any Irish whiskey you like)
1 (14-oz.) can sweetened condensed milk
1 cup heavy cream
2 Tbsp. chocolate syrup
2 tsp. instant espresso
1 tsp. vanilla extract
1/2 tsp. almond extract

Place all ingredients except the whisky in a container and blend. Once blended add the whisky and blend again. That's all there is to it.

Before pouring into bottles you may want to strain the Irish Cream through a fine mesh strainer to be sure there aren't any larger coffee grains left.

This recipe was able to fill 2 (330ml) Perrier bottles. They come in a 4 pack. I just removed the labels and washed them well. Then using a funnel, pour the Irish Cream into the bottles and tie a bow around it stating what it is, that it needs refrigeration and when it expires.

This is best served after it's had time to chill in the refrigerator. The homemade Irish Cream can be stored in the refrigerator for up to one month. However, it's so delicious I'm sure it won't last that long.

Enjoy!

Other homemade gifts you might like to try:

Candied Pecans

Candy Wreath

Holiday Plates

Salted Chocolate Caramels!

2011-12-05T12:27:00.002-06:00

As you may already know, I'll admit I'm a chocoholic! I can eat chocolate anytime of the day. Fortunately now they say that in moderation dark chocolate can be good for you. Yeah! I'm all for that!

The holiday gives me all the more reason to bake anything chocolate or cook up batches of chocolate candies. There's a ladies tea room here in town that I often go to with my mom, sisters and daughter for lunch. When checking out at the register they would have bowlfuls of chocolate caramels. However, the past couple years they no longer offer them. This was a huge disappointment to me.

Nevertheless, I searched hi and low for a recipe to make them myself and indeed found one that I think is even better than the tea room, plus I tweeked this one a bit and now it's superb, IMO!

Salted Chocolate Caramels make a perfect holiday gift. Although a bit more expensive to make than many homemade treats they're well worth it.

I altered this recipe slightly by using Lyles Golden Syrup to replace the light corn syrup. Lyle's incredibly buttery flavor made all the difference in the world. You can find it at many grocery stores, World Market, international food stores or online.

Here's the recipe:

Salted Chocolate Caramels (adapted from Epicurious.com)
(makes approximately 60 depending on size)

Ingredients:

2 cups heavy cream
10 1/2 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
1 3/4 cups sugar
1/2 cup light corn syrup (I used Lyle's Golden Syrup)
1/4 cup water
1/4 teaspoon salt
3 tablespoons unsalted butter, cut into tablespoon pieces
2 teaspoons flaky sea salt such as Maldon
Vegetable oil for greasing (I used non-stick spray)

Special equipment: parchment paper; a candy thermometer

Preparation:

Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment. (I used a glass pan)

Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted.

Remove from heat.

Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved.

Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes.

Tilt pan and carefully (can splatter and burn you) pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 255°F on thermometer, about 15 minutes. (Times will vary depending on the climate in your room. It took me 30 minutes)

Note: Do not rush this step. It may feel like it takes a long time for the caramel to reach this temperature, but if you try to rush it by turning up the heat you will burn it, and waste all your ingredients. Be patient and you will be happy with the results.

Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan).

Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.

Carefully invert caramel onto a clean, dry cutting board, then peel off parchment.

Turn caramel salt side up. Lightly oil blade (I sprayed with non-stick cooking spray) of a large heavy knife and cut into 1-inch squares. (I made 2" - 2 1/2" rectangles, I like that size best)

Cut wax paper approximately 7"x5" rectangles

Roll wax paper around caramel and twist at both ends to secure

Word of Caution: It's best to give these away as gifts otherwise you'll eat them all yourself!

This caramel is also wonderful smothered over an apple for an outrageously delicious Caramel Apple.

Enjoy!!!

Other sites about caramels you might like:
David Lebovitz
ScrambledHenFruit
EHow

How to Make a Candy Wreath!

2011-11-28T22:29:00.001-06:00

I hope everyone had a wonderful Thanksgiving surrounded by family, friends and good food! We had a great time and as always ate way too much. Over the past week I had 3 dinner parties and to say the least, I'm pooped! Never the less it's time to gear up for the holidays.

I enjoy purchasing gifts to give to everyone in my family but when it comes to those that provide me with a service I often like to bake or make them something. One of my favorite things to do is to make a Candy Wreath. It's a fun gift that can be displayed in your home or business for all to indulge in, by simply cutting a piece of ribbon that's attached to some candy and then secured onto a wire ring.

My candy wreath pictured here has lots of colors, but you could use just one or go with a particular theme. You can make them with Christmas colors (as shown here), Chanukah colors, for a birthday party for either adult or child, or baby shower. You get the point? For some creative ideas check out this website that's devoted to making candy wreaths.

These take about 3-4 hours to put together. I did mine in 4 evenings while sitting in front of the tv at my kitchen table. The time went by quickly especially while watching a favorite show.

Here's what you'll need:

Ingredients:

wreath ring to tie the candy onto

hanger (stretched and shaped into a circle)
curling ribbon - color(s) of your choice
3 pounds of wrapped candy I used Royals purchased from General Candy (came in 6 lb packs)
Large decorators ribbon to tie onto the top of your wreath
small scissors (to hang from wreath that will cut ribbon on candy from wreath)

Instructions:

Cut curling ribbon for each piece of candy about 10-12 inches in length to tie onto one end of the candy. You can use any type of candy or gum, etc. that is wrapped and twisted at least at one end.

Once the ribbon is tied onto the piece of candy (no need to knot it, just one tie around) wrap it onto the wire ring and make a knot so that it can't fall off. Continue doing this, bunching the candy tightly together as you go.

Continue until you have a about 1/2 inch of space left. This is where you will add your decorators ribbon. However, prior to adding the large ribbon take the sharp side of a scissors and curl each piece of ribbon. Once you've done this - using an extra long piece of curling ribbon, attach a small child-like scissors to it, and tie onto the 1/2 inch open space at the top of the ring. You will want the scissors to hang about 6-8 inches below the bottom of the wreath. This is what everyone will use to cut off a piece of candy with.

Then tie your large ribbon on, making a pretty bow. To that, connect another piece of large ribbon, wrapping around the center knot of the bow making a large loop. This is where you hang the candy wreath onto a hook or nail.

Note: If you decide to use a wire hanger, one that you hang your clothes on - be sure it's a heavy duty hanger. Shape into a large circle leaving the hook at the top. The hook will act as the hanger. I recommend decorating that with decorators ribbon.

If you go to a candy supply store like I did you can get a great value. The candy I purchased came in a 6 pound bag for just under $23. Enough to make 2 candy wreaths. A fabulous gift for a reasonable price.

That's all there is to it! This is a great project to do while sitting around. Your kids will love to help. In fact, we use to do an assembly line and the whole family got involved.

Enjoy!

Party Weekend Recipes!

2011-11-21T20:43:00.000-06:00

Please forgive me for being scarce these days and for not stopping by your blog as often to say hello, but it will pick up after the 1st of the year. I've been extremely busy with culinary classes and events.

Wow! What a busy weekend. I was so exhausted. Our whole family is in town right now and it's SO nice. My daughter came in town from college for Thanksgiving, 4 days earlier than she had scheduled (Yah!) and my sister, her husband and kids came in town to celebrate my moms 90th birthday.

In addition to everyone being in town, my husband and I had planned a dinner party for his biking buddies and their spouses and girlfriends. Our dinner party was scheduled for Saturaday evening and I felt so bad since my daughter changed her flight from Tuesday to come in on Friday instead. I like to devote all my time to my kids when they're in town but it worked out just fine. My daugther and son spent the evening (Saturday) together for dinner, movie and drinks. It's great that they had special time to catch up. They're great friends.

On Sunday we celebrated my moms 90th birthday. Her birthday isn't until the day after Christmas but since much of our family will be all over the place we decided to celebrate it this weekend when all would be here. We had a wonderful time and I feel so blessed to have my mom still with us. She's in great health, her mind is still sharp as a tact, and gets around perfectly. Parents are a treasure and I feel so fortunate to have a healthy, loving and caring mother. Although my dad passed away one month before the birth of my daughter just over 22 years ago, I have fond memories of him and feel so lucky to have been raised by both of them.

With 2 dinner parties back to back I've been so busy this past week plus planning for Thanksgiving this Thursday and a handful of culinary classes over this and next month. I'm worn out just thinking about all that's in store for the month ahead - but looking forward to it all!

Of course, I didn't take any photos of any of the food I prepared for both dinner parties (being caught up in the moment), but do have photos of the dishes either from the sources I got them from or from previously preparing them.

This was our second annual biking dinner party and everyone brings a dish. I make the entree while guests bring, appetizers, salads, sides, desserts and wine. This year it was requested by several of my husbands biking friends that I make my Sweet & Sour Brisket again,

always a favorite of those who try it and quite simple to prepare. In addition, I made a dish that I often teach in my culinary classes that gets rave reviews. It's a stuffed chicken breast with a roasted red pepper coulis. The appetizers and sides, etc. were all over the board with lots of luscious dishes for all to sample.

Everyone had a great time and I find it amazing that the blend of people get along so well. It's such a nice diverse mix, that it's now become an annual event.

After cleaning the house all day and cleaning up after everyone left, I went to sleep only to wake up Sunday morning ready to do a repeat performance for my moms birthday party. This time however, we were having the party at her home where my sister was staying with her family. Sunday nights dinner was a boneless standing rib roast that I've made before from a 2000 issue of Bon Appetit. This dish is so easy to prepare with outstanding results that it's almost embarrassing since everyone always thinks it must be difficult. I know many people prefer not to eat meat so I also prepared my Salmon Roulade

which I've made numerous times as well as on TV. With sides of a rice dish, roasted veggies, salad and my moms favorite cakes the party was a huge success and she was all smiles.

This morning I woke up and although tired, started going over my menu for Thanksgiving and Decembers culinary classes.

All the recipes I've linked to were loved by all. Although I served two entrees for both dinner parties, that isn't necessary to do. I did it because I wasn't sure about the dietary habits of the bikers but knew for my family not all would induldge in beef or fish so the combo would satisfy everyone. Apparently it did, because the dishes at both parties were gone.

With holiday events coming up over this next month I hope you'll attempt to try one of these entrees. Both dinner parties had between 12 -18 people. The recipes truely are simple to prepare but as always if you have any questions don't ever hesitate to contact me for questions, and remember to adjust the recipes for the number of people in your party.

I hope you and your family have a Happy Thanksgiving!

Happy Cooking!

How to make Popovers?

2011-11-15T08:11:00.000-06:00

For years I've been making popovers to go with our Thanksgiving dinner. In my opinion they're the perfect bread to go with a heavy meal. They're light, airy and delicious.

My first encounter with popovers was while dining at The Zodiac Room in Neiman Marcus. I thought they were incredible and when I would take my children (now 22 & 25) with me, they loved them as well, especially slathered with their heavenly strawberry butter.

Over the years I've perfected making these airy little puffs, getting rave reviews from all who try them. I get so many requests for this recipe I posted a video last year on my blog for the Thanksgiving holidays and decided I would post it again.

I hope you enjoy my video. I've posted the full recipe below. I know you'll love them, just as my family does.

Here's the written recipe for you to follow:

Perfect Popovers
Makes 12 small or 6 large

Ingredients:

3 eggs, room temperature
1 cup milk, room temperature (I use skim)
3 Tbsp. Canola Oil
1 cup, all-purpose flour
1/2 tsp. kosher salt

Popover Pan

Instructions for cooking in Convection mode and Bake mode:

Preheat oven to 400 degrees in either convection/bake mode or just bake.

While preparing the batter spray your popover pan with a non-stick cooking spray and place in the oven to heat up.

If eggs and milk are not at room temperature heat eggs (removed from their shell) for approximately 12 -15 seconds and milk for about 20-30 seconds in the microwave.

Whisk eggs, milk and oil together. Sift flour and add to the egg mixture. Add the salt and beat mixture together until it's smooth and free of any clumps.

Take popover pan out of the oven and place a small bit of butter into each popover cup (as shown in the video).

Pour batter 3/4 way full into each popover cup. If you run short and one of the cups is empty add water filling up about 1/2 way.

Place filled pan into the 400 degree oven and bake for:

Convection/Bake 20 minutes

Bake: 30 minutes

(After 20-30 minutes of cooking)

Then, leaving the oven door closed, reduce heat to 325 degrees.

At this time if you were cooking in the convection mode switch to BAKE. Cook for an additional 5-15 minutes keeping a close eye on the popovers.

You'll know that they are done when they turn a nice golden brown, as seen in my video and at the top of this page.

Note: You can use a muffin pan if you like, but the popover pan produces a much prettier popover.

Popovers are best when baked just before serving. Serve hot with butter, strawberry butter, pumpkin butter, plain or with whatever you desire.

As always, if you have any questions while preparing these, don't hesitate to contact me. I'm always happy to help.

Enjoy!

Spinach & Roasted Red Pepper Stuffed Turkey Roulade

2011-11-08T21:27:00.001-06:00

It's that time of year again. I've been so busy with culinary classes and events that I'll be lucky if I can post more than once a week from now until the end of the year. However, I'll do my best to visit all my blogger friends and post comments on your blogs.

In the meantime, I am still cooking! With Thanksgiving just 16 days away I thought I'd post a variation on the Thanksgiving Day turkey.

Many of you will have a large gathering of family and friends while others an intimate gathering of just a few. So if you're looking for an alternative to roasting a large turkey or doing something more creative than just a turkey breast - consider a Turkey Roulade.

I make these all the time stuffing with whatever I'm in the mood for. The breast above is stuffed with spinach, shallots and roasted red peppers, while others I've stuffed with mushrooms; bread stuffing; wild rice, etc. Whatever sounds appetizing to you, works!

The procedure for making a turkey roulade is quite simple. In fact, I thought I had taken numerous photos but apparently I must have been dreaming. At any rate here's what you need to do:

Ask your butcher to bone and butterfly a turkey breast for you. You can request to take the skin off or leave it on. I have found leaving the skin on definitely makes for a juicier turkey. Opt to have the butcher separate the breasts making it easier to handle or leave the 2 halves connected, making one large roll. Have them flatten the breast 1/4 inch thick or do it yourself when you get home between to sheets of plastic wrap.

Which ever way you decide to debone your turkey the stuffing and rolling are the same.

Ingredients:

1 whole turkey breast, boned, butterflied and skinned if desired

1 shallot, diced

fresh spinach, washed, stemmed, enough to cover one side of the turkey

1 roasted red pepper, sliced and chopped

2 tbsp. butter

1 cup low sodium chicken broth

1/2 cup Marsala Wine if desired

salt and pepper

kitchen twine

Directions:

Heat butter in a skillet and add shallots. Cook until softened. Add spinach briefly to heat up then turn off stove and mix in roasted red peppers.

With the turkey opened up and laying flat, skin side down on a cutting board drizzle with salt and pepper. Then spread the spinach mixture over one side of the turkey being sure to leave about a 1-inch border all the way around.

Now at this point you want to make sure you have a roll of twine to tie up the bird once you roll it.

Then simply roll your turkey from one end of the breast to the other, tucking the sides in. Then cut your twine in about four 24" pieces (if using the entire turkey - one whole breast - or cut into 12" pieces if using 2 separate butterflied breasts), placing the center of each piece of twine under the seam of the turkey and tying it on top. Repeat with the other 3 pieces of twine spacing them evenly apart. Then cut a 5th piece longer than the other four to be tied the entire length of the turkey. This will insure that it will remain closed while cooking.

turkey breast, boned, butterflied and cut into 2 separate breasts

Place in a roasting pan. If you like add about 1/2 cup of Marsala wine and 1 cup low sodium chicken broth to the bottom of the pan. Cover and bake at 350F until the internal temperature reaches 160F degrees.

The whole rolled turkey breast it will take approximately 1 1/2 hours, while for two separate butterflied turkey breasts it will take approximately 45 minutes.

At this point you can remove the turkey from the oven and let it rest for about 20 minutes. This will allow the juices to evenly get distributed. While resting the internal temperature of the turkey should rise to 165F-170F which is where you want it to be for eating. (Baste at least once during cooking with juices).

While the turkey is resting (if desired) take 1 1/2 tbsp. of butter and melt in a saucepan. Once melted add the same amount of flour and cook with the butter until the flour reaches a golden brown. Then add the remaining liquid (Marsala Wine and chicken broth) from the turkey to the saucepan and cook over low heat until it thickens.

Slice your turkey roulade and drizzle with the marsala wine sauce or other sauce. This is so delicious and moist you won't believe you made it.

Note: The Marsala Wine Sauce is nice and light and I've used this when I make the Turkey Roulade stuffed with mushrooms. However, a nice Roasted Red Pepper Sauce is also fantastic with this dish, which I prefer. I did not show this with a sauce since my husband and son requested it plain.

Serve with all your favorite sides for a wonderful Thanksgiving meal.

Stewing Over the Weather!

2011-11-02T19:20:00.008-05:00

We've had a pretty good run on mild weather this fall. As I walked my dogs this morning the red, yellow and orange leaves on the trees glistened in the sunlight. While the cool breeze and rustling of leaves on the ground felt so comforting. Yet, this evening we are expecting storms with temperatures dropping from the mid 70s (unusual for this time of year) down into the 30s overnight, with highs tomorrow only near 50.

Time to say goodbye to the beautiful leaves. Almost instantly the trees will be bare as the leaves fall to cover the earth.

In anticipation of the approaching fall chill, I decided to cook something warm and soothing for dinner - Beef Barley Stew.

To stew  typically means that the dish contains meat, vegetables and a thick soup-like broth resulting from a combination of the stewing liquid and the natural juices of the food being stewed. It's a method of cooking of which food is barely covered with liquid and simmered slowly for a long period of time in a covered pot. Stewing not only tenderizes tough pieces of meat but also allows the flavors of the ingredients to blend perfectly making a luscious one pot meal.

Barley which is prominent in this dish, is a whole grain, rich in protein, vitamins, minerals and amino acids essential for our health. More importantly, barley is one of the richest sources of both soluble and insoluble fiber.

Insoluble fiber aids in proper excretion of waste products in the body, while soluble fiber (known as beta glucan) mixes with liquid, binds to fatty substances and allows them to leave the body. Barley is also seen rich in tocotrienols, an antioxidant that helps lessen risk for contracting heart disease and cholesterol problems. (More facts about Barley)

In addition to barley, many nutritious vegetables are present in this stew - celery, carrots, mushrooms, garlic and onions.  When seeking a hearty soup loaded with veggies I recommend this thick, luscious, Beef Barley Stew!

Tip:

If  making this dish, don't try to rush it. Take your time and allow the stew to cook slowly over a low heat for optimal flavor and tenderness of the meat and vegetables.

I find it's best to make stew the day before then after cooling, place in the refrigerator covered, overnight. An hour before serving set the pot back onto the stove and heat up slowly, stirring often so the bottom doesn't burn. The results are heavenly!

Here's the recipe, I hope you like it:

Beef Barley Soup
serves 6

Ingredients:
3 lb. meaty beef or veal shanks
3 large yellow onions, chopped
6 carrots, peeled and chopped
4 celery stalks, chopped
1 cup tomato puree
1 cup barley
6 Tbs. (3/4 stick) unsalted butter (could substitute olive oil by 1/2 but butter tastes best)
1 lb. fresh cremini mushrooms (baby bellas), brushed clean and sliced
1 clove garlic, minced
Salt and freshly ground pepper, to taste
4 Tbs. chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley
6 Tbs. sour cream (optional)
Directions:
Place the shanks (or beef stew meat) in a saucepan and add water to cover generously. Bring to a boil over high heat, skimming often to remove any foam that forms on the surface. (Never allow a stock to boil. As meat and bones cook, they release proteins and fats into the surrounding liquid.... At a slow simmer, these components appear as scum on top of the stock and can be skimmed. If the stock is boiling, these substances are churned back into the stock and become emulsified. The resulting stock is cloudy and has a dull, muddy, greasy flavor, which will only worsen if the stock is reduced for a sauce").

Add about two-thirds of the chopped onions, the carrots and celery, reduce the heat to low and cook, uncovered, for about 1 hour. Add the tomato puree and barley, cover partially and continue to cook over low heat until the barley is tender, about 1 hour more.

While the soup is cooking, in a large sauté pan over medium heat, melt the butter. Add the remaining chopped onions and sauté, stirring occasionally, until pale gold, 10 to 12 minutes. Raise the heat to high, add the mushrooms and sauté, stirring often, until softened, 6 to 8 minutes. Add the garlic, reduce the heat to medium and sauté until soft but not brown, about 3 minutes more. Season with salt, pepper and 2 Tbs. of the dill.

Remove the shanks from the pan (if using) and, when cool enough to handle, cut the meat from the bone. Chop and reserve the meat; you should have about 1 1/3 cups.

Add the mushroom mixture and the reserved meat to the pan and stir to heat through. Season with salt and pepper.

Garnish with sour cream and parsley if desired.

Note: I used beef stew meat. However, for a more superior flavor use beef or veal shanks. If using beef stew meat there's no need to remove the meat after it's been cooked to cut into bite size pieces. The beef stew meat already comes that way.

Enjoy!

Pumpkin Cake Balls/Pops

2011-10-26T12:27:00.005-05:00

Halloween is just days away when cute little munchkins run around with scary costumes consuming sugary treats. Dentists love Halloween but moms and dads dread the weeks that follow when your child is off the wall on a sugar high, unless you manage their intake.

My folks let me eat chocolate and candy by the bushel maybe because they loved it as well. I let mine indulge but then rationed their candy after the big day. Others I know don't allow their kids to have any after Halloween and some don't go out at all.

Whatever your family does works well for you however, I just had to share this recipe for Pumpkin Cake Balls & Pops in the event you like to celebrate and indulge.

Cake Balls have been around for quite a few years. I'm not certain of the exact date or year but they were introduced by Angie Dudley the creator of Bakerella and her book Cake Pops. However, Angie discovered Cake Balls while attending a party and took it from there. So the mystery is who actually created them?

The basic premise behind a Cake Ball or Cake Pop is simply taking...

your favorite cake recipe plus icing and blending them together. Make the cake; crumble; make the icing and blend into the cooled and crumbled cake, scoop into balls, then coat with Confectionery Coating and decorate to your hearts content.

Confectionery Coating is used as a dip for candies. Confectionery, summer coating or candy melts are a blend of sugar, milk powder, hardened vegetable fat and various flavorings. They come in a variety of pastel colors. Some have lowfat cocoa powder added, but they do not contain cocoa butter. They taste delicious, but don't require the careful melting procedures of chocolate which makes cooking with them stressless! The Wilton Company has some handy tips when working with Confectionery Coating that you might find helpful.

If you're not into baking from scratch, use a box cake mix and add the prepackaged icing to the crumbled cake......

DON'T FORGET MY VIRTUAL COOKIE SWAP!

Whether celebrating a birthday, holiday, bridal shower, baby shower, etc., cake balls are the perfect size. In a world where so many watch what they eat, Cake Balls or Pops take the guilt out of indulging, the same for dessert shots which are also the rage these days.

Below is my yummy recipe for Halloween Pumpkin Cake Balls & Cake Pops. With endless decorating possibilities I opted for a simple design. I'm sure you have some decorating ideas up your sleeve though. Please share your ideas with us!

Pumpkin Cake Balls & Pops

makes approximately 80

Ingredients:

1 can (15 ounces) solid-pack pumpkin
4 eggs
3/4 cup canola oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
6 tablespoons butter, softened
1 package (3 ounces) cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
1-1/2 to 2 cups confectioners' sugar

Directions:

In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners' sugar until smooth.

Let cake cool completely, then crumble cake and thoroughly mix in cream cheese frosting

Scoop out cake balls with a small ice cream scoop; place on a tray and set in the refrigerator to chill or in the freezer for later.

If removing from the freezer allow about 20 minutes for the cake ballls to defrost. Pick up balls and individually roll in the palm of your hand to make a round smooth ball.

In a microwave safe bowl, heat confectionery coating for 30 seconds, stir, heat for another 30 seconds, stir and then for a final 30 seconds and stir. (Do not microwave all at one time or it will harden) At this point the coating should be smooth. If desired add in Candy Color and if needs to be thinner you can add Paramount Crystals to the already heated coating.

Take one cake ball at a time and set into softened coating. Thoroughly coat the ball with a spoon and gently lift out. Tapping the handle of your spoon while the spoon is slightly tilted, knock off excess coating.

Place coated cake ball onto parchment paper and decorate as desired while coating is still moist.

If making cake pops follow same directions only placing the popsicle stick 1/2 way into the cake ball. Dip into softened coating and cover with the help of a spoon. Remove with popsicle stick tapping gently to remove excess being sure not to tap too hard or cake ball may fall off. Let dry on parchment or can stick into foam or styrofoam cup.

Will last unrefrigerated for up to a week. However, they won't last that long.

Note: If desired you can always make the cake, ice it and cut into squares. It's great that way as well!

Enjoy!!!

Roasted Tomato Basil Soup with a Round Grilled Cheese

2011-10-23T13:41:00.000-05:00

When I was a little girl it seemed like I was sick all the time with either colds or some sort of virus. Soups became my best friend and comfort food (my favorites were Campbell's Tomato Soup with milk or Chicken Noodle) paired with a round grilled cheese sandwich.

We had what was called a Toas-tite. You'd lay a piece of bread on one side of this contraption, place a couple slices of cheese on the bread, top it with another slice of bread then seal. Place it on the burner and toast on both sides. The end result was an incredible grilled cheese sandwich where the center would swell up making a nice hot gooey cavity of cheese.

When I moved out of my parents home I confiscated the Toas-tie. I wanted to be certain no one else in my family would take it. This was mine! You can read more about the Toas-tite here.

This past week it was raining and cold. My body was screaming for a pot of Tomato soup and a round grilled cheese. So I decided to make some for dinner. Tomato Basil sounded great but wasn't up for anything too creamy or fattening. Checking out various recipes online Ina Gartens Roasted Tomato Basil Soup appeared in more recipes than you could imagine with rave reviews. So I decided I'd try hers. I did make a few minor changes to her recipe and although I wanted to strictly use fresh tomatoes, her recipe called for both fresh and canned. Why not test out the recipe that received great reviews and then change it up next time, if I felt like it.

The Roasted Tomato Basil Soup was fantastic. You would have thought there was cream in it. This recipe is a keeper and one that if you haven't made before but love Tomato Soup, you have to try.

Here's the recipe with the changes I made in blue.

Roasted Tomato Basil Soup

serves 6-8

Ingredients:

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil (EVOO)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions) (I used one large yellow onion)
6 garlic cloves, minced (I roasted a head of garlic in EVOO, wrapped in foil with the tomatoes)
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed (I used 2 cups)
1 teaspoon fresh thyme leaves
1 quart (32oz. or 4 cups) chicken stock or water
1 teaspoon balsamic vinegar

Directions:

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.

Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes along with a head of garlic that's been wrapped in heavy duty foil and drizzled with EVOO). When tomatos and garlic are done, set aside to cool. Then peel the skins off the tomatoes, discarding the skins.

In an 8-quart stockpot over medium heat, saute the onions and ~~garlic~~ with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet, along with squeezing out 6 cloves of roasted garlic into the pot.

Bring to a boil and simmer uncovered for 40 minutes.

~~Pass through a food mill fitted with the coarsest blade~~. Using an immersion blender or upright blender puree to your desired consistency. Add Balsamic Vinegar. Taste for seasonings. Serve hot or cold.

Note: You don't have to roast the garlic. I chose to because roasted gives the garlic a sweeter, milder flavor than raw garlic which I prefer. The leftover roasted garlic can then be squeezed out onto crostini or a cracker for a delicious snack!

After pureeing and doing a tase test I felt something was missing. I added a teaspoon of balsamic vinegar and for me it was just right.

Enjoy!!

Black Quinoa Asian Slaw

2011-10-19T11:50:00.004-05:00

One of my favorite places to grocery shop is Whole Foods Market. Everything they have in my opinion is incredible. Walking into the produce section is like walking into a carnival of bright, fresh, fruits and vegetables stacked neat and clean but in perfect view and reach for everyone. With samples galore and the friendliest staff ever.

Of course, you do pay a premium for the quality but it's worth it to go when you can.

The other day I arrived just after the lunch hour. I was starved having not had anything to eat since 6:30am. I looked at the soups and although it was chilly out I felt like something light and refreshing. I headed over to the prepared foods section and their Black Quinoa Asian Slaw caught my eye. It was positively stunning with the black balancing the bright vegetables and fruit mixed in. The woman behind the counter said it was delicious so I tried it. AMAZING!!!!

Of course after coming home I looked at the ingredients and then got online to see if that recipe was posted anyplace. I found it! I went back out to Whole Foods to get some Black Quinoa and the other ingredients. I had the regular pale quinoa but the black made this dish stand out.

A simple dish to prepare and packed with nutrients. Did you know:

Quinoa is the only grain that is a complete protein, with all eight essential amino acids
Has a rich color and unique texture, adding value to any plate.
Has an earthy somewhat nutty flavor and crunchy texture
It's been called the "Mother Grain" by the ancient Incas, and a staple in their diet
Quinoa is Kosher
Perfect addition to all cuisines and vegetarian dishes
High in potassium which helps control blood pressure
Wheat and gluten free which is great for those suffering with celiac disease or wheat allergies
Low on the glycemic index, which means it won't spike blood sugar levels because it enters our bodies at an even rate keeping us full longer
High in fiber

Note: Some caution must be taken however, when prepping your quinoa. Because the grains are covered with "Saponin" a naturally occurring chemical compound common to plants, you must be careful to remove it. (Saponin functions as a natural pest control by being virtually unpalatable, preventing birds and insects from eating it). If not removed (by simply rinsing it well under water in a fine mesh sieve prior to cooking), it will taste bitter and can have minor toxic effects, causing stomach aches and sometimes vomiting. A good rinse before cooking (being sure the water runs clear) and even after will insure that all the Saponin is removed. Leaving you with a healthy, nutritious and delicious grain to eat.

Black Quinoa Asian Slaw
serves 10-12

Ingredients

8 oz Black Quinoa
2 c. water
4 oranges, segmented
2 c. red cabbage, shredded
1 c. snap peas, bias cut
1 c. carrots, shredded
1 c. scallions, bias cut
1 mango, small dice
1/2 c. fresh cilantro, rough chopped
2 T fresh ginger, minced
1/2 c. orange juice, reserved from orange segment
1 t Sriracha sauce
1/4 c. rice wine vinegar
1/4 c. sesame oil
sesame seeds to garnish, toasted

Directions

1. Rinse Black Quinoa under cold water until water runs clear. Place Black Quinoa in boiling water and simmer for 12-15 minutes. Rinse again.
2. In a small bowl combine orange juice, rice wine vinegar and ginger. Slowly whisk in sesame oil to create an emulsion. Set aside to incorporate flavors in dressing.
3. In a large bowl combine Black Quinoa, red cabbage, snap peas, carrots, scallions,mangos, and cilantro.
4. Fold in dressing and let chill in fridge until ready to serve. To serve, garnish with toasted sesame seeds if desired.

I think this is delicious on it's own but would be a great addition to any meal as a side dish or with chicken or fish added to it.

Beautiful, Nutritious and Delicious!

Here are more Quinoa recipes you might like to try.

ENJOY!!!

Fun & Inexpensive Gifts for the Holidays!

2011-10-17T20:56:00.006-05:00

With the economy in the toilet these days it doesn't mean we still can't give gifts to family and friends. However, the gifts we give may not be as extravagant but that doesn't mean they're still not fantastic. Here's a fun idea to perk up those incredible treats you plan to share with everyone this holiday season. All for just under $5.

Have you ever Mod Podged before? I've been doing it since I was about 8 years old and well, that's a lot of years. It's the perfect way to preserve something or design a unique gift to give or keep for yourself.

This particular project adds a nice addition to those treats that you plan to make for family, friends and co-workers. Instead of placing your cookies, etc. on a plastic or paper plate wrapped in cellophane and tied with ribbon why not make a lovely or festive plate to place your treats on. A plate that you give as a gift with your holiday treats!

I've found that WalMart has great prices on all materials required for this project. Of course, you can get as fancy as you like by going to specialty fabric stores. Here's what you'll need.

Paper to place under your project to keep your work surface clean.
glass plates, chargers or bowls, etc. (WalMart has great prices)
Mod Podge ($6.47 at WalMart)
paint brush or paint sponge
fabric (lots of fun inexpensive prints at WalMart)

Instructions:

Place paper down on counter top and set clean dish on paper bottom up.

Cut your selected piece of fabric out to cover the bottom of your plate extending about 1-2 inches all the way around and set aside.

Brush a thin layer of Mod Podge over the entire bottom side of the plate.

Don't forget my Virtual Cookie Swap!

Lie your fabric over the Mod Podge covered plate being sure to smooth out the fabric onto the plate. Be sure to press out any air bubbles or creased fabric. Let rest a few minutes to adhere.

With a sharp scissors cut off the fabric which extends over the plate being sure to cut next to the edge of the plate to insure a tight even fit.

Cover fabric with another thin layer of Mod Podge. Lift plate up from paper and place on the bottom of a pot or something elevated for the plate to dry completely. Drying could take up to 30 minutes depending on the thickness of the Mod Podge.

Once dried you have a lovely plate to set cookies on for your own celebration or to give as a gift with cookies or treats.

Remember there are a variety of glass plate shapes to choose from and bowls, so be creative.

Giving a gift to a teacher? Find fabric with apples, numbers for a math teacher, etc. For Halloween there are tons of fun fabrics. You get the point.

In fact, if you really want to be creative, find designs with flowers or other shapes, cut them out, and paste onto the plate. Once dried lay a colored fabric on top, following the Mod Podge directions.

This fabulous and creative gift can be made for under $5. Hard to believe something this pretty can be so inexpensive.

Note: The plate is not dishwasher safe. When cleaning simply clean the top, without submerging or getting the bottom side, with fabric, wet.

Enjoy!!

Darkness is closing in on my grilling time!

2011-10-11T21:06:00.002-05:00

The days are getting shorter and although Daylight Savings Time doesn't happen until November this year, I feel like my time at the grill is closing in on me. I know I can still grill when it's dark out, and I do however, I just don't enjoy it as much.

With that in mind and feeling like an Indian Summer day I decided to grill up some chicken breasts with an Asian Ramen Noodle Slaw for dinner. This meal feels like comfort food to me, light yet, soothing.

I used boneless skinless chicken breasts but feel free to use any type of chicken you like. The balance of flavors makes this dish great hot or cold. Plus, the next day I like to slice the chicken up and add it to my Asian Slaw for an entree' salad. I think you'll like this recipe!

Asian Citrus Chicken
serves 4-6

Ingredients:

zest of one orange
6 tbsp. fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
1/4 cup light soy sauce
3 tbsp. honey
2 tsp Asian Chili Sauce
1 tsp. kosher salt
1 tbsp. minced ginger
1/4 cup cilantro, chopped
2 green onions, minced

Directions:

Combine the marinade ingredients and place in a zip lock baggie and mix well. Reserve 1/4 of the marinade for basting. Add chicken to the zip lock bag, mix and refrigerate 30 minutes - no more than 8 hours.

After time in the refrigerator take out and place on a preheated grill. Grill approximately 4-5 minutes on one side then flip, brush with additional marinade and grill for an additional 4-5 minutes. Breasts should register 160F degrees when done. You can also check using the finger or touch method.

Plate up and serve with Asian Ramen Noodle Slaw (recipe below)

Don't forget to come to my "Virtual Cookie Swap & Giveaway" and share your cookies with us!!!

I was introduced to the Ramen Noodle Slaw about 6 years ago and have been in love with it ever since. If you've never tried it but love slaw, you'll love this. Ramen Noodles come in many varieties from Chicken, Beef, Asian (which isn't shown here) and several others. Feel free to change up the type of oil and vinegar you use. When I use Ramen Chicken, I use Canola Oil and Cider Vinegar - experiment you can't go wrong.

Here's my Asian Ramen Noodle Slaw - trust me this is absolutely delicious!

Asian Ramen Noodle Slaw

serves a lot

Ingredients:

1 pkg cole slaw mix (I used Rainbow Slaw mix here)

1/2 cup roasted & salted sunflower seeds

1/2 cup toasted almond slivers

2 pkgs, Ramen Asian Noodles (crushed)

2 green onions, thinly sliced

Dressing:

whisk all ingredients together

1/2 cup Sesame Oil

1/2 cup water

1/2 cup sugar

1/2 cup Rice Vinegar, unseasoned

2 pkg Ramen Asian seasoning

Keep dressing & dry ingredients separate until ready to serve. You may not wish to pour all of the dressing on the slaw depending on your tastes. In fact, in my photo above I halved the dressing proportions since we don't use much, and it was still great.

This is so delicious that you'll find yourself eating the entire bowl. Well at least I did!

Enjoy!!!

Virtual Cookie Swap & Giveaway!

2011-10-06T21:43:00.007-05:00

AND GIVEAWAY!

The holidays are coming and it's always such an exciting time of the year for me. Besides teaching culinary classes for adults and children and going to holiday gatherings I also bake A LOT, and share my baked goods for gifts or with whomever I can.

Years ago, I heard of something called a "cookie exchange or swap". Of course I had no idea what this was, nor had I ever been to one, let alone given one.

A cookie exchange is where you invite a group of friends, relatives, and neighbors over to your house to exchange homemade cookies or even bar cookies, etc. Every person brings anywhere from one to six dozen of one type of cookie. The cookies are laid out on the dining room table and exchanged. The result is that everyone goes home with an assortment of one - six dozen different types of cookies (based on the number brought). The recipes are also swapped, so that if you take home a new cookie that you really like, you will be able to make it yourself. The cookie party can be given at any time during the year; however, most cookie exchange parties occur in December.

I've been researching information about hosting a cookie exchange and found that the Cookie Exchange Queen is a woman by the name of Robin Olsen who has written a book, has a website and newsletter with everything you'd ever want to know on the topic. Since I signed up for it last year she reminded me a couple of weeks ago to get in gear and get my invitations sent out.

Realizing that I have far too much going on in the next couple of months to try and pull one together I decided to host a "Virtual Cookie Swap" on my blog. Here all my family, friends, bloggers friends, and anyone out in cyberspace can visit. Since there's plenty of room for everyone, we can all share our favorite cookie or bar recipes.

In addition, I have a fabulous giveaway to go along with my "Virtual Cookie Swap". Thanks to Kuhn Rikon they've been nice enough to offer one lucky guest that attends my cookie swap and shares a recipe the chance to win a Kuhn Rikon Stainless Steel Cookie Press. If you don't have one, well, you don't want to be without this for the holidays. Watch these videos to see all that you can do with this wonderful tool!

So that everyone can be a part of my first "virtual cookie swap" here's what you need to know:

Deadline for all recipe submissions is November 14th, 2011 when a winner for the Kuhn Rikon Cookie Press with be selected at random.

Post your recipe in the comments section and if you have a photo post that too. If you have a cookie recipe that you've already posted on your blog feel free to provide the link to that if you prefer. Tell us why you've selected the recipe you're sharing.
Share in the comments section why you'd like to win the Kuhn Rikon cookie press and "like" the Kuhn Rikon facebook page.
Like the "At Home with Vicki Bensinger" facebook page, and place this widget

on your blog using this link (http://in-homeculinaryclasses.blogspot.com/2011/10/virtual-cookie-swap-giveaway.html), so others can join in on the virtual cookie swap fun as well.

4. The winner of the Kuhn Rikon Stainless Steel Cookie Press will be selected at random on November 14th, 2011. Be sure when you post your comments that you leave your contact information in the event you win.

Note: If you would like to get a PDF of all the recipes with photos submitted to my first annual Virtual Cookie Swap then please email me your recipe at: virtualcookieswap@gmail.com Be sure when you email your recipe that you:

enter your first name and last initial or blog name if you prefer
city and state where you live
email address so that I can send you a copy of the pdf when it's done (your email address will not be given out)
Name of your recipe, plus a full list of ingredients and instructions along with # of cookies it makes
photo of the recipe if you have one.
share any information that you can about why you selected this recipe (you can copy and paste what you posted in the comments section of my blog)

Oops! I almost forgot to post my favorite cookie for the holidays, "Mini Pumpkin Whoopie Pies". I posted this recipe back in December of 2009.

The recipe can be found here.

Thank you all ahead of time for taking part in my first "Virtual Cookie Swap". I'm so excited that I'm finally having one. Maybe next year I'll actually be able to host it in my home. In the meantime, share your recipes, photos and stories. Hopefully we'll all have lots of fun, and great cookies and bars to make for family and friends this holiday 2011.

The Winner of the Virtual Cookie Swap Kuhn Rikon Cookie Press (selected at Random) is #18 - Jill, from DulceDough.

Congratulations Jill. Please contact me at vkb2@hotmail.com.

I hope everyone has a wonderful time baking all these fantastic holiday treats!

Brandied Apple & Brioche Pudding!

2011-10-03T00:05:00.005-05:00

Did you know there are over 7500 varieties of apples worldwide, and of those, 2500 are grown in the United States? That's a lot of apples! Those 2500 varieties are grown in 36 U.S states and while they come in all shades of red, green and yellow with the smallest the size of a cherry, and the largest the size of a grapefruit, the average packs only 80 calories.

Have you ever wondered how an apple floats when you go bobbing for apples during Halloween? That's because 25% of an apples volume is air! It's hard to believe since they're large and appear solid. Yet, though a 1/4 of the apple is air they are very nutritional. Apples are naturally fat free, cholesterol free, sodium free and provide many of the important vitamins, minerals, fiber (5 grams), and phytonutrients that you need to stay healthy.

The best time to pick apples are in the fall when they're largest - one farmer or apple picker can pick up to 5,000 pounds of apples a day - that's just incredible! With such abundance in the stores, farmer's markets, etc. I try to come up with creative recipes to use them in.

For me, October and the beginning of November are the best times to try new recipes to master in time for the fall and winter holidays. Having gone through stacks of cookbooks and magazines over the weekend I came across an old recipe from Chocolatier. I loved this magazine which is no longer in publication and have almost every single issue still. So when I cast my eyes on this recipe from the October 1998 issue, I knew I had to try it.

Trying to think outside the box, I made them in jam jars, an idea I got from Chris who cooks in jam jars all the time. I contacted the Ball Company who told me jam jars are guaranteed up to 220F degrees, but Chris who bakes in them often never had an explosion! So I figured why not try. Of course, I can't guarantee that an explosion couldn't happen, but it worked for me and Chris. In addition, I also decided to make just one in a ramekin, to see which way I preferred. You can make that decision after viewing my finished product.

Enough talking, here's the recipe!

Brandied Apple & Brioche Pudding
makes six 8-ounce ramekins or eight 8-ounce jam jars

Custard:

2 cups plus 1 tbsp. whole milk
2 cups plus 1 tbsp heavy cream
2 vanilla beans, split length-wise and scraped
5 large egg yolks
3 large eggs
1/2 cup plus 2 tbsp granulated sugar

Sauteed apples:

3 (1 1/4 pounds) large Granny Smith apples
1 cup (2 sticks) plus 2 tbsp unsalted butter, cubed
1 cup granulated sugar
1/2 cup apple brandy, such as Calvados

Assembly:

one small loaf (1 pound) brioche or Challah bread, day old or lightly toasted
1 pint vanilla ice cream, optional

Make the custard:

In a medium, heavy saucepan combine the milk, heavy cream and the scrapings from the vanilla beans.

Place the eggs and egg yolks in a medium heat-proof bowl. Add the sugar and quickly whisk to blend.

Over medium heat bring the milk/cream mixture to a boil. Slowly pour 1/3 of the hot milk into the egg mixture, whisking constantly. Add the warmed egg mixture to the mixture in the saucepan and continue to cook over low heat

until it coats the back of the spoon and a line drawn through the coating remains, approximately 2-4 minutes.

Strain the mixture through a fine mesh sieve into a medium size bowl.

Cover the surface with plastic wrap and refrigerate for at least 2 hours.

Make the sauteed apples:

Peel and core the apples. Cut each into 8 equal pieces.

Place the butter in a large saute pan over high heat. After the butter has completely melted add the sectioned apples. Reduce to medium-high heat and saute the apples for 5 minutes. Add the sugar to the saute pan and toss the apples to coat. Continue to cook the apples for 5 minutes.

Turn off the burner and pour the apple brandy in the saute pan. Using a wooden spoon or spatula scrape the bottom of the pan clean. Remove the apple mixture from the pan, place in a bowl and reserve until ready to use.

Assemble the apples and brioche pudding:

Butter ramekins or jam jars, coat with granulated sugar and tap out the excess. Preheat oven to 325F degrees.

Remove the crust from the bread and discard. Slice the bread into 1/2 inch cubes. If the bread is not day-old spread the cubes on a baking pan and place in the pre-heated oven for 2-5 minutes, until they begin to dry but have not begun to brown.

Place 1/2 cup of the bread cubes (approximately eight) in each of the ramekins or jars, and top with 3 pieces of sauteed apple. Cover the apples with another 1/2 cup of the bread cubes. Divide the cream mixture evenly among the ramekins.

Bake the puddings in a water bath for 30-40 minutes, until the custard has set.

Remove the custards from the oven and from the hot water bath, then wipe the sides clean with a towel.

Place each ramekin/jam jar on individual dessert plates and top with a scoop of ice cream if desired.

Note: I like both ways of serving this dish. The ramekin would be more formal where the jam jars more casual and fun. Although both containers were 8 ounces the jam jar held less. Any leftovers could be covered and refrigerated for up to 2 days.

This is delicious warm or cold the next day. Well worth the effort!

Enjoy!!!

Torta Rustica {Rustic Savory Pie}

2011-09-28T14:15:00.004-05:00

Torta Rustica is Italian for Rustic Pie. Although I'm partial to sweets as you all may know by now, I particularly love this pie. Layers of vegetables in between pastry dough, resembling that of the Italian flag, this pie will satisfy and warm your tummy in the best possible way.

Over the weekend I was so exhausted from my previous 2 weeks and felt like I needed extra nutrition, so I decided to make this pie. I didn't take step-by-step photos thinking I had already posted this previously however, I only posted a photo of my first time making it and testing for a culinary class. I needed to tweek it a bit!

I'll do my best to give you step-by-step instructions so that you can recreate this savory pie for yourself at home. Feel free to make your own pie crust however, I chose to purchase the refrigerated Pillsbury crust. IMO it's delicious, and if you don't have the time it's almost as good as homemade. Some will disagree and tell me they like it just as well if not better.

Torta Rustic

serves 10-12

Ingredients:

1 pound fresh or frozen spinach (I used frozen, chopped)

1 tbsp butter

1/4 tsp fresh grated nutmeg

2 tbsp. olive oil, divided

1 shallot, minced

4 eggs, beaten (you could use egg whites if preferred)

1 cup Parmesan cheese

1 1/2 cups bread crumbs, plain or Italian

kosher salt and fresh ground pepper to taste

4 Red Bell Peppers, roasted

1/2 pound Fontina cheese, thinly sliced

4 large Portabella Mushrooms, cleaned and stemmed

Pillsbury Pie dough or homemade

Directions:

Mise en Place all ingredients, this will make the prep work that much easier.

Start by Roasting the Peppers, then Roast the Portabellas. Before roasting clean the portabellas with a damp paper towel, removing the stems. Rub with olive oil and sprinkle with chopped garlic (in the cavity) and roast or place under the broiler for about 5 minutes skin side down.

Slice peppers into strips after peeling the skin off. Portabellas should be sliced into strips as well. Set aside until ready to assemble.

Saute butter and shallots together in a skillet, remove from heat and add spinach, egg and Parmesan cheese to blend.

Using a bowl (you can use a springform pan as well omitting the final instructions)

Line with plastic wrap (not necessary if using a sprngform pan)

Roll out one package of dough to approximately 1/8 inch and lay into bowl pressing gently leaving dough hanging over the sides of the bowl.

Sprinkle dough with bread crumbs. This helps to keep any moisture from coming through onto the dough, in addition to giving additional flavor.

Layer 1/3 of the spinach mixture on the bottom, then place strips of red peppers, portabellas and fontina cheese, repeat layering, finishing with the spinach. Sprinkle top of spinach with more bread crumbs.

You should have about an inch or so left to the top of the bowl.

Roll out another piece of pie dough to the same thickness as before and place on top. Crimp the edges of the 2 pie crusts together and gently flip the bowl over setting it on top of a parchment lined sheet pan or pizza pan.

Remove plastic wrap.

Brush with egg wash (egg with a teaspoon of water combined), and bake at 375F degrees for 40 minutes.

Slice and serve hot or at room temperature.

Note: Feel free to change the vegetables to suit your taste, add bacon, ham or other meats and cheeses.

Enjoy!

Smells like Fall with Balsamic Glazed Short Ribs

2011-09-26T11:48:00.001-05:00

Whenever I can I use balsamic vinegar. It's sweet yet pungent flavor works well with sweet and savory foods. From meats to desserts, it elevates foods to the next level - at least in my opinion.

I've been making this recipe for years. It's simple and although cooks for hours, frees up your time to do whatever else you need to do. I prepared this dish yesterday and served it with roasted butternut squash, a favorite of ours, and fresh green beans. The end result leaves you with succulent and full flavored meat that literally falls off the bones. If you're lucky enough to have leftovers, they're great the next day wrapped up in a tortilla, or placed on top of a hearty salad. We barely had any leftovers but what we had, I'll leave for my husband to snack on when he gets home from work today.

Balsamic Short Ribs

serves 6-8 people

4-5 pounds beef short ribs, bone-in

kosher salt & fresh ground pepper

1 tbsp. olive oil

2/3 cup balsamic vinegar

1/2 cup dry red wine

2 tbsp. tomato paste

1 yellow onion, thinly sliced

6 cloves garlic, minced

2 bay leaves

1/4 cup italian parsley (flat leaf) chopped

Directions:

Sprinkle ribs with salt and pepper. In a large, heavy saute or fry pan, heat the olive oil over medium heat. Place the ribs in the pan and sear until golden, do not over crowd them.

If necessary work in batches to avoid crowding which will steam the ribs rather than sear them. Cook on both sides for approximately 4 minutes per side. After each batch is seared move to a dutch oven.

Add vinegar, wine, tomato paste (I use the type in the tube), onion, garlic, parsley sprigs and bay leaves.

Stir to combine, then cover and cook on a low simmer for 3-4 hours. Check meat, if it's not falling off the bones yet, continue cooking for another 30 minutes, checking again and returning to the heat if not quite done. The meat will totally fall off the bones when done.

Transfer the meat to a platter with a slotted spoon, do not forget to discard the bay leaves.

Skim off any fat remaining on the surface of the liquid and simmer over medium heat until reduced and slightly thickened. Adjust seasonings if necessary.

Spoon sauce over ribs along with remaining onions. Garnish with chopped parsley if desired. Serve.

Note: Although my photo may not look appetizing, the finished product is delicious!

Enjoy!

Blueberry Muffins!

2011-09-25T14:21:00.003-05:00

As you know from my previous post I needed to use up all my containers of blueberries before going bad. I've already shared with you the Blueberry Coffee Cake but I had also made 2 separate batches of Blueberry Muffins. The first batch was from a cookbook I've used often with great success however, this time the recipe had no flavor at all. In fact I'd go so far as to say they were lousy. Maybe I'm just used to the way I make muffins. Although low in fat and calories mine are packed with flavor.

The first batch had a lovely crumb coating however, it used corn oil, I substituted canola, which I'm certain made little difference in the flavor. It also used orange zest in it an ingredient I thought sounded great. Other than that, there was very little sugar or sweetener. After coming out of the oven I tried them and even let a workman that was at my home sample them. We both agreed they needed to be trashed. Later my husband and son tried them and agreed they had no flavor.

By this time I had already made my batch that I created a couple of summers ago while vacationing in Colorado. There's virtually no fat in them and they're extremely moist. I think you'll like them.

Low Fat Blueberry Muffins
makes 6 large or 12 small

Dry Ingredients:

1 tsp. cinnamon
1 3/4 cup unbleached all-purpose flour
1/2 cup sugar
1/2 cup brown sugar plus additional for topping
2 tsp. baking powder
1 tsp. baking soda

Wet Ingredients:

1 Tbsp. honey (or Agave Nectar)
2 eggs
2/3 cup vanilla yogurt (used Light & Fit by Dannon)
1 1/2 cups fresh blueberries, rinsed and dried
1/2 cup natural applesauce

Mix dry ingredients together.

Mix wet ingredients together. Combine and blend wet and dry ingredients together. Carefully fold in the blueberries being sure not to bust any of them.

Pour into muffin tins coated with non-stick spray. Sprinkle tops of raw batter with brown sugar.

Bake at 400 degree for approximately 20-25 minutes or until toothpick inserted comes out clean.

Enjoy!

Finally tonight I'm on to something else. Balsamic Short Ribs! Watch for my post this coming week!

Blueberry Madness!!!

2011-09-23T15:13:00.001-05:00

I had so many containers of blueberries leftover from my TV gig on Monday that I knew I had to make something quick before they started going bad. I pondered endlessly as to what I should make and all that came to mind was baking something. I came up with a couple of recipes for Blueberry Muffins and a Blueberry Coffee Cake both of which I love.

Today is the first day of fall. The weather was foggy, overcast and quite chilly. Staying inside to bake and eat my creations sounded appealing.

I've failed to mention in my previous posts, but I've had a couple of crazy weeks with cooking. I taught a Sushi Class, Gourmet Pizza Class, catered an event for 100 people over a 3 hour time frame, doing it all single handed. Then I also appeared on a local TV station, "Great Day St. Louis" doing a segment for National Breakfast Month. All were fun but pretty much back to back. The most exhausting was prepping for the catering event something I never do. Thank goodness all went well.

So with 6 boxes of blueberries left, I made the first batch of muffins which I disliked immensely. They were beautiful but didn't have much flavor.

Then I made another batch of blueberry muffins. These were very tasty and my own creation, which made it very simple to follow since it was a little bit of this and that.

My third creation was a Blueberry Coffee Cake. Quite flavorful but have to say, after sampling all three over a period of a couple of hours, I now have a stomach ache. I'm use to eating a lot of chocolate but not quite so much bread and cake.

Over the next few days I will post the recipe for the blueberry muffins that I liked, and discuss the ones I didn't. For today, I will post the recipe for my Blueberry Coffee Cake. I hope you like it. By the way, since I've been so exhausted I didn't take photos for each step in the baking process. However, if you have any questions don't hesitate to ask.

Below is the recipe for the Blueberry Coffee Cake:

Blueberry Coffee Cake
serves 10-12

Ingredients:

1/2 c butter, melted
1 cup sugar
2 eggs
1 cup creme fraiche or sour cream

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

1/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

1 1/2 cups fresh blueberries, rinsed and dried

Directions:

Heat oven to 350F degrees. In a large mixing bowl, cream together butter and the 1 cup sugar with a wire beater or fork.

Beat in eggs then blend in creme fraiche.

Combine flour, baking powder, baking soda and salt in a medium bowl; blend into creamed mixture.

Spread half of the batter in a greased bundt pan (I sprayed mine with non-stick baking spray), Combine the 1/4 cup sugar with the cinnamon and vanilla. Sprinkle half of the mixture over the batter. Top with half of the blueberries. Spread remaining batter; sprinkle remaining sugar mixture, and blueberries.

Bake for 50-60 minutes or until a wooden toothpick inserted near the center comes out cleen.

Cool 10 minutes before removing from pan. Dust with powdered sugar.

Enjoy with your favorite morning beverage!

My TV Segment for National Breakfast Month

2011-09-20T10:11:00.006-05:00

Did you know that September is National Breakfast Month? Well, it is! We all know that breakfast is the most important meal of the day! It gives you the energy needed to jump start your day so you have enough stamina to make it through to lunchtime but it also revs up your metabolism. So if you're trying to eat right, get good nutrition and even lose weight - cutting out breakfast just isn't a wise idea.

In honor of this special occasion I was invited to appear as a guest on KMOV, Great Day St. Louis. While there, I prepared a Blueberry Breakfast Parfait. This quick, easy and nutritional breakfast can be prepared in 10 minutes. In addition you can also view the Berry Smoothie (takes just 5 minutes) plus Whole Wheat Blueberry Pancakes (takes 15 minutes) I made. All three recipes can be prepped ahead, so if time is an issue in the morning, you'll have no excuse now.

You can watch the video segment along with viewing all the recipes posted below. My segment starts at 5:11 (five minutes, 11 seconds).

This Berry Smoothie is delicious. You can make it a day ahead, cover and refrigerate and it will be perfect to drink the next morning or for a midday treat.

The Blueberry Breakfast Parfait below can be made with any berries you prefer. The demo above used blueberries. If you aren't fond of blueberries feel free to substitute any other berry.

For the Whole Wheat Blueberry Pancakes, to reduce moring prep time, you can make the batter the night before, cover and refrigerate. The next morning remove from refrigerator and cook your pancakes.

I hope you enjoyed the video and hope you'll try these easy berry recipes for you and your family.

Enjoy!

Mud Pie My Way!

2011-09-17T19:19:00.004-05:00

I've been extremely busy the past couple weeks, teaching classes and working various events, that I've barely been online. I feel terrible but, after the end of this coming week, should have a few days to relax. I'm sorry to those whose posts I've missed. I promise to get to all of them this week.

Today is my husbands birthday - he insisted I don't make him dessert. Of course, he knows who he's dealing with. I can't ever go without making some sort of birthday cake or pie when I'm celebrating someones birthday that I love.

While vacationing in Colorado over the summer, we frequent the Breckenridge Brewery, a bar and grill that has tasty grub, I guess you'd say. One of my husbands favorite items on the menu is their Mud Pie, an ice cream pie dessert. So in an effort to recreate it, I also made a few changes from the typical ones you may have had.

My husband loves Oreo's, Heath Bars and chocolate fudge so I decided to make my Mud Pie to include all those ingredients. I made mine in a 9x13 plastic container, mainly so we could have smaller bites. However, I think a pie pan would be ideal and give thicker, heartier slices.

He wasn't thrilled at first when he saw I made this, since we've been overloaded with birthdays and sweets lately. None the less, he did enjoy every bite he took.

Here's the recipe:

Mud Pie My Way
serves 8-10

For crust:

1/4 cup (1/2 stick unsalted butter), melted
20 Oreo cookies processed in a food processor

For filling:

1/2 gallon coffee ice cream
4 oz. Heath Bar Toffee Bits

For sauce:

1/4 cup (1/2 stick butter)
1 (6 oz.) package semi-sweet chocolate chips
1 (5 ounce) can evaporated milk
1 cup powdered sugar
1 teaspoon vanilla

Caramel Topping (jarred), optional ( I used Hershey's brand)

Directions for preparing crust:

Mix melted butter and oreo's together; pat into a 9x13 inch pan or round pie pan. Place in freezer until cold.

To prepare the filling:

Soften the ice cream. I do this by placing it into a large bowl and stirring. It softens quicker. Mix in Heath Bar pieces. Spread softened ice cream mixture over cold crust. Return to freezer.

To prepare sauce:

Melt butter and chocolate chips in saucepan over low heat. Stir in evaporated milk and powdered sugar.

Cook stirring constantly with wire whisk or wooden spoon, until mixture thickens. Remove from heat; stir in vanilla. Set aside to cool until room temperature.

When ice cream in container has hardened, pour cooled sauce over top and spread to cover edge to edge. Cover and return to freezer and chill.

Cut into squares to serve if using a rectangular pan. Otherwise if using a pie pan, cut into wedges. Drizzle with Caramel Sauce and Serve.

Enjoy!

Ground Turkey Recall!!!

2011-09-14T13:13:00.001-05:00

I don't know about you but in an effort to try and keep a low fat diet I purchase quite of bit of ground turkey. If you use ground turkey as well then this might be of interest to you.

Today I received an email stating that there is a ground turkey recall. Of course one of the brands is one that I frequently purchase so I thought it would be important to share.

Cargill Meat Solutions Corporation, a Springdale, Ark. establishment, is recalling approximately 185,000 pounds of ground turkey products that may be contaminated with a strain of Salmonella Heidelberg.

The products subject to recall include:

Fresh Ground Turkey Chubs

16 oz. (1 lb.) chubs of Fresh HEB Ground Turkey 85/15 with Use or Freeze by Dates of 09/12/2011, 09/13/2011, 09/19/2011 and 09/20/2011
16 oz. (1 lb.) chubs of Honeysuckle White 85/15 Fresh Ground Turkey with Use or Freeze by Dates of 09/19/2011, 09/20/2011 and 09/21/2011

Fresh Ground Turkey Trays

19.2 oz. (1.2 lb.) trays of Honeysuckle White 85/15 Ground Turkey with Use or Freeze by Dates of 09/10/2011 and 09/12/2011
48.0 oz. (3 lb.) trays of Kroger Ground Turkey Fresh 85/15 with Use or Freeze by Dates of 09/17/2011, 09/18/2011 and 09/19/2011
48.0 oz. (3 lbs.) trays of Honeysuckle White 85/15 Ground Turkey Family Pack with Use or Freeze by Dates of 09/11/2011, 09/12/2011, 09/13/2011, 09/15/2011, 09/17/2011 and 09/18/2011
16 oz. (1 lb.) trays of Honeysuckle White 85/15 Ground Turkey with a Use or Freeze by Date of 09/11/2011

Fresh Ground Turkey Patties

16.0 oz. (1 lb.) trays of Honeysuckle White Ground Turkey Patties with a Use or Freeze by Date of 09/18/2011
16 oz. (1 lb.) trays of Kroger Ground Seasoned Turkey Patties Fresh 85/15 with a Use or Freeze by Date of 09/17/2011

The products subject to recall bear the establishment number "P-963" inside the USDA mark of inspection. The products were produced on August 23, 24, 30 and 31 of this year. These products were distributed at the retail level nationwide.
Consumers with questions about this recall should contact Cargill's consumer relations toll free telephone number at 1-888-812-1646.

Whole Wheat Pasta with Fresh Tomato Sauce

2011-09-12T08:29:00.001-05:00

With so much to do last week and this week I really haven't had much time to cook anything special for my husband and I. Feeling exhausted, a big bowl of pasta sounded good to me. Simple and quick to prepare plus packed with flavor and nutrients.

Here's all that's needed:

Whole Wheat Pasta with Fresh Tomato Sauce

Ingredients:

10 Roma Tomatoes

1-2 cloves of garlic

fresh basil

kosher salt and fresh pepper to taste

1 tablespoon extra-virgin olive oil

Whole Wheat Pasta

Directions:

Mince garlic and set aside

Dice Tomatoes. Place olive oil in a large saute pan with garlic and heat briefly. Add tomatoes and simmer for about 15 minutes or until all the juices are released and the tomatoes create a sauce.

Add fresh basil, chopped chiffonade style. If desired add frozen peas, fresh veggies or prior to adding tomatoes add diced onions and saute until opaque then adding tomatoes. Season with kosher salt and fresh ground pepper.

Cook pasta, then add fresh tomatoes with basil. Serve with freshly grated Parmesan.

Light, delicious and great cold the next day.

ENJOY!

Remembering 9/11

2011-09-11T11:59:00.003-05:00

Remembering September 11th, 2001

The Day!

10 years gone… but not forgotten.

In loving memory of all those who lost their lives on September 11, 2001.

The video above is a tribute to them.

May G-d bless the victims’ families and may G-d bless America!

To my friend Sarrea who lost her brother while preparing for an event at Windows on the World.

This video was created by wmjsarah

http://youtu.be/uRYdRse76FM?hd=1

Beer Bacon Chocolate Chili - YUM!

2011-09-09T21:24:00.004-05:00

Have you noticed how everyone's been posting fall comfort foods this week? I think it's because in many parts of the country the weather has suddenly changed practically overnight, from summer to fall. Here in the midwest it's been between the high 40s - mid 70s all week. The wind's been blowing and the leaves are starting to turn yellow.

I love fall, so today when it was chilly and raining out, I decided to make a pot of chili. Not just any chili but Beer Bacon Chocolate Chili.

Over the summer I happened to connect with Renee on Linkedin, and read how she had been on The Today Show for this recipe she created. I viewed the recipe and knew I had to try it just as soon as the hot temperatures broke. Today was that day.

I followed Renee's recipe but made a few slight changes based upon ingredients that I had on hand.

Oh my goodness, this chili is out of this world DELICIOUS!!!

I typically make a sweet chili since I tend to love sweets. However, this is a robust chili, I guess you'd say. It's thick, meaty, and packed with flavor. You can spice it up however you like and of course, as with any recipe, make the changes to suit your tastes.

Here's Renee's version, and in red, is how I changed it. I've also added my photos that follow the directions. Try the recipe below, you'll love it!

Beer Bacon Chocolate Chili

serves 4-6

recipe adapted from Renee of Eat, Live, Blog

Ingredients:

1/4 lb Bacon (chopped )

1.5 lb Sirloin tips (chopped into bite sized pieces) I used 1 3/4 lbs. sirloin steak, cut bite size
1 – poblano pepper (seeded and chopped) used 2 poblano's

1 – fresh Fresno pepper (seeded and chopped) Feel free to sub your favorite pepper didn't use
1 – large onion (chopped)
28 ounce Crushed tomatoes
28 ounce Diced Tomatoes
2- 14.5 oz of your choice beans such as cannelloni, kidney beans, black beans, etc…
1/4 cup chili powder (I recommend Penzey’s or Whole Foods)
1/4 cup brown sugar used dark brown

1- 12 ounce bottle dark beer (I use any of Dogfish Head varieties, but prefer the Indian Brown Ale or Chicory Stout) used Guinness Stout
1 ounce of unsweetened bakers chocolate chopped finely, I used, Vosges "Red Fire Bar
Salt to taste

Directions:

Brown the diced bacon in a large pot

Once bacon is crispy, remove it from the pot with a slotted spoon and place it on a paper towel covered plate

Add meat to the bacon drippings and brown well.

You may need to drain the meat in the middle of browning.
Once the meat is brown, remove it from the pan and set aside.
Add the peppers to the pot and cook until they start to brown, approximately 3 minutes.

Add onions to the peppers and continue to brown until the onions just start to become translucent.

Add the meat and bacon to the onions and peppers and brown for an additional 5 – 8 minutes.
Add the diced tomatoes to the mixture and stir well.
Over medium-high cook until the mixture just starts to boil.
Add the beans to the pot and cook until it just starts to boil again.

Add the crushed tomatoes and cook, again, until it just starts to boil.
Add the beer to the pot, mix well, and bring to a boil, allow to boil for 30 seconds

Stir in the chili powder and brown sugar.
When the mixture JUST starts to boil again, stir in shaved chocolate I put 3 broken squares, of the Vosges, into the pot.
Bring to a slow boil and salt to taste. Make sure not to over-salt, as flavors will develop as the chili simmers.
The thickness of your chili depends on your ingredients, if your chili is too thin, add a teaspoon of tomato paste, stir, test thickness and repeat if needed. my chili was plenty thick, just right
Reduce heat to simmer, cover and let simmer (stirring occasionally) for approximately 2 hours.
Ladle chili into a bowl and sprinkle with your favorite toppings such as diced onions, shredded cheese, or sour cream

This was so good, I didn't add a thing. I could have eaten the entire pot but I refrained so I wouldn't end up sick.

If you love chili you owe it to yourself to try this recipe. It's amazing! At least I think so.

ENJOY!

I won the Versatile Blogger Award!

2011-09-08T21:39:00.001-05:00

It's funny how you discover new places to visit each time on the computer. Over the years I've made many new friends online, the majority I've never had the pleasure to meet in person. However, we've found each other in cyberspace and share commonalities that keep us chatting with each other and sharing ideas.

As you know I write a food blog, so I've met lots of other foodies along with crafters, beaders, moms, photographers, etc., all things that I'm interested in or have in common with.

This summer I found Ann's site Cooking Healthy for Me. I've never met Ann personally but I adore her. She's sweet, kind, thoughtful and works hard to prepare healthy food for herself and family in an effort to maintain a healthy body and lose weight. So far she has lost 21 pounds - way to go Ann! She loves Cooking Light books and magazines, where many of her recipes come from. Although we've never met, I feel like I've found a friend. I'm sure you'll feel that way as well once you visit her site.

Ann awarded me with the Versatile Blogger Award - Thank you Ann, I feel honored!

The rules of the Versatile Blogger are as follows:

Thank the person who awarded you, and link back to their site.
Share seven things about yourself
Pass the award along to fifteen bloggers you've discovered and read

Thank you Ann for the award. Now for the hard part - 7 things about me.

1. I have 2 wonderful children that I'm most proud of, ages 22 and 25. My daughter who is 22 is a senior in college this year studying finance and law while my 25 year old son is in broadcasting, and has his own TV series.

2. My best buds are Trek & Cody - my dogs. We hang out together all the time and they love going swimming and lounging on their rafts.

3. My husband and I have been happily married for 27 years and were best of friends for 11 years before we got married. We've know each more than 1/2 our lives.

4. I come from a family of artists. My father was a builder and developer, my mom an artist, my oldest sister a designer, and my middle sister an artist and sculptor. I'm the youngest.

5. Growing up I was a tomboy. I use to jump from one rooftop to the next and climb the trellis'. I was one big bruise and skinny as a rail.

6. If I had my choice I'd live on chocolate.

7. Nothing makes me happier than to put a smile on someones face, young or old, because of something I have taught them, done for them or shared with them.

Here's my award to 15 amazing bloggers that I've enjoyed getting to know through their site. I will say, that Ann from Cooking Healthy for Me, is at the top of my list. However Ann, if you're reading this, you don't have to go and post all this again. Just know I enjoy your site and knowing you.

Now for my list of 15 bloggers. I look forward to hearing what you have to share.

1. Scrambled Hen Fruit

2. I Heart Naptime

3. Dulce Dough

4. Tidy Mom

5. Amandeleine

6. Bakerella

7. Donuts to Delirium

8. The Ardent Epicure

9. Food for My Family
10. What's Cookin' Italian Style Cuisine
11. Cosmopolitan Currymania
12. Spicie Foodie
13. DIY du Jour
14 .Food and Thrift
15. Not Rachel Ray

There are so many wonderful bloggers out there that share fun ideas, thoughts, recipes, crafts, knowledge, etc., I could list them all day, but I'm only suppose to put down fifteen.

Thanks again, Ann!

Sesame Seared Tuna with Asian Vinaigrette

2011-09-06T21:09:00.003-05:00

The weather here in the Midwest is incredible right now! Cool and sunny with brisk winds make this September 6th, 2011 feel like fall has arrived, along with my allergies. The mold count must be sky high.

Today for the first time since June we are empty nester's again. After spending time in the mountains of Colorado with our kids going back and forth for their job and school, then back to Missouri where my daughter had her short summer break and back to school again. Here I sit at my computer, with both dogs under my feet, while I run my toes through their fur.

Trek, Cody (my dogs) and I spent a lovely day outdoors taking walks and soaking up the sun and fresh air. While this evening we're all relaxed after having a refreshing salad that I made for my husband and I. My husband loves Tuna, and although we don't have it too often I thought it sounded perfect for this evening.

I went by Bob's Seafood to pick up some sushi grade tuna and was it expensive - $28.95 a pound! I purchased 3/4 of a pound which was just perfect to go on top of the greens. I didn't feel like fussing too much for dinner so this was quick, easy and I used ingredients at hand, with the exception of the tuna.

We both enjoyed this light and satisfying meal. I hope you do as well if you try it.

Here's the recipe.

Sesame Seared Tuna Salad with Asian Vinaigrette

serves 4 (even though I just made enough for 2)

Ingredients:

2 tbsp. white sesame seeds

2 tbsp. black sesame seeds

1 1/2 tsp. fresh ground pepper

1/2 tsp. cumin

1/2 tsp. kosher salt

1 pound tuna, cut into 4 pieces

2 tbsp. sesame oil

4 cups salad greens

***********************************************************************

Asian Vinaigrette

makes 1 1/2 cups

Ingredients:

2 limes, juiced

2 tbsp teriyaki sauce

1 tbsp light soy sauce

2 tbsp honey

1/8 cup extra-virgin olive oil

1/4 cup sesame oil

Combine first 4 ingredients and whisk together. While whisking, slowly add the olive and sesame oil.

***********************************************************************

Directions:

On a small plate, place the white and black sesame seeds, ground pepper, cumin and kosher salt. Mix the ingredients together.

Roll each piece of tuna in the spice mixture so that it is thoroughly coated.

In a saute pan place the sesame oil and heat, until hot.

Add the coated tuna and cook for 1 to 1 1/2 minutes on each side or until they are seared. (I prefer my tuna rare. If you like yours medium, cook for approximately 2 minutes per side).

Slice each piece of tuna diagonally across the grain. On each of 4 individual salad plates, place the salad greens. Sprinkle on some of the Asian Vinaigrette. Place the tuna slices on top. Serve the salad with the remaining Asian Vinaigrette in a ramekin, on the side.

Enjoy!

Bourbon Grilled Chicken Breasts

2011-09-04T09:46:00.001-05:00

Have you ever had the Bourbon Chicken that they serve in the food courts at the malls? I used to eat there with my kids when they were younger, and we'd stop there for a bite before or after the movies. It was easy and with such an array of food vendors both my kids would find something that they liked. I especially loved this chicken dish from one of the Asian vendors. They would serve it in bite size pieces and smothered in the sauce.

As usual my photo doesn't do it justice. However, Ann from Cooking Healthy For Me reminded me about this chicken when she posted a comment this past week about it on her blog. With Labor Day tomorrow I thought it would be a great alternative to grilled chicken for those of you having a BBQ.

I highly recommend grilling up some pineapple as well. The two combined make the chicken taste even that much better. Serve it with a nice tossed salad or cole slaw, grilled veggies and baked potato fries and you've got a great BBQ meal for all. This recipe is so simple. Pick up the ingredients today to marinate the chicken in overnight and you're set to throw it on the pit tomorrow. If you don't see this post until tomorrow don't worry, marinating it for 4 hours will be fine as well. The longer you marinate the more intense the flavor will be.

Here's my version of the recipe for Bourbon Grilled Chicken Breasts.

Happy Holiday & Happy Cooking!

Bourbon Grilled Chicken Breasts

serves 6

Ingredients:

6 boneless skinless chicken breasts
2 tablespoons olive oil
1/4 cup light soy sauce
2 tablespoons red wine vinegar
2 tablespoons bourbon whiskey
2-4 tablespoons brown sugar, or to taste
1 green onion, sliced thin
2 thin slices ginger*
2 cloves garlic, crushed
1 teaspoon Asian Chili Sauce (Sriracha)

Directions:

Place the chicken breasts in a zip lock baggie. Combine the remaining ingredients and pour over the chicken. Zip and marinate in the refrigerator for at least 4 hours, preferably overnight. Move the bag around occasionally to make sure the chicken is well coated in the marinade.

Turn the grill on high to preheat, once preheated turn to medium and cook 4 minutes a side or until a meat thermometer reads at least 170F degrees Fahrenheit. You can also check for doneness by using the touch method which is my favorite way. However, for true accuracy use your meat thermometer.

To grill pineapple, slice into strips and take about 3 tablespoons of melted butter and toss with the pineapple. This will keep it from sticking to the grill and give it superior flavor. Afterall, everything tastes great with butter. You could also rub it with oil or spray with non-stick spray to be healthier.

*Note: Fresh ginger can be stored in the freezer in a zip lock bag until ready to use, over and over again.

Bourban Chicken can also be cut into bite size pieces and placed on skewers alternating with pineapple chunks, then grilled. Serve on a bed of whole grain rice this way.

Enjoy!

Heaven & Hell Cake with Raspberry Mousse

2011-08-31T09:51:00.002-05:00

For years I've wanted to make the Heaven & Hell cake that was created by Stephan Pyles but never seemed to take the time to prepare it. With a layer of sponge cake, devils food cake, peanut butter mousse and chocolate ganache I knew the cake would take some time.

My sister who lives in California came in town this week with her 16 year old son. He just celebrated his birthday in July and since we weren't there to celebrate, and they weren't in town to celebrate my kids birthdays, we decided to celebrate all of theirs, including my dogs birthday which was yesterday. Afterall he's family too!

This seemed like the perfect opportunity to make Stephan Pyles cake. So I gathered up all the ingredients with the exception of just one thing. Since my daughters Butterfinger Cake last year had peanut butter in it she thought it would nice to try something different. So we opted for a Raspberry Mousse filling instead of the Peanut Butter Mousse.

The cake was beautiful but it was SO, SO VERY RICH! You honestly could only handle a sliver of it. Thank goodness we didn't use the peanut butter mousse otherwise I think it would have been too much. In fact, I think I would have preferred a Strawberry Mousse instead but my husband dislikes strawberries so raspberries seemed like the right choice.

Everyone loved the cake but all agreed, a sliver was all they could handle. Of course, that's not to say we didn't go back later that day or the next to have a piece but, we also shared it with our relatives and friends. A seven layer, 10 inch cake feeds quite a few people.

My favorite part of the cake was the ganache being the chocolate lover that I am. In fact, this would be perfect served warm, over ice cream.

Here's the recipe and a photo of what Stephan Pyles cake looks like. Mine is at the top with the raspberry mousse. In pink are the changes that I made.

FOR THE GANACHE:

2 lbs. milk chocolate, such as Valrhona, chopped (I used Nestle's chips for cost)

1 1/2 cups heavy cream

FOR THE ANGEL FOOD CAKE:
1 1/2 cups confectioners' sugar
1 cup cake flour
1 1/2 cups egg whites
1 tsp. cream of tartar
1/8 tsp. kosher salt
1 cup sugar
2 tsp. vanilla
1 tsp. almond extract (I used a total of 3 tsp. of vanilla, no almond since my sister's allergic)

FOR THE DEVIL'S FOOD CAKE:
1/2 cup vegetable shortening, plus more for pan
1 1/2 cups cake flour, plus more for pan
1 tsp. baking soda
3/4 tsp. kosher salt
1/4 tsp. baking powder
1 cup coffee
1/2 cup cocoa powder, sifted
1 1/2 cups sugar
1 tsp. vanilla
2 eggs

I MADE RASPBERRY MOUSSE INSTEAD OF THE PB MOUSSE BELOW:

2 cups (16 ounces) raspberries

1 (8 ounce) package cream cheese

1/2 cup powdered sugar

1 3/4 cup frozen whipped topping, thawed (or you can use heavy whipping cream as described in the Peanut Butter Mousse recipe)

Directions:

Process first 3 ingredients in food processor until smooth. Transfer raspberry mixture to a large bowl; fold in whipped topping. Cover and chill. Note: To eliminate the raspberry seeds - puree the raspberries first, then run through a strainer, place back into the processor and continue as described above. Or if you prefer.....

FOR THE PEANUT BUTTER MOUSSE in Stephan Pyles original recipe:

1 1/2 lbs. cream cheese, at room temperature
4 cups smooth peanut butter, at room temperature
3 1/2 cups confectioners' sugar, sifted
1 1/2 cups heavy cream

1. Make the ganache: Place the chocolate in a medium-size bowl. Bring cream to a boil in a 2-qt. saucepan; pour cream over the chocolate and let sit to melt for 5 minutes. Using a rubber spatula, combine the chocolate and cream. Cover with plastic wrap and set aside to let rest for 4 hours.

2. Make the angel food cake: Heat oven to 325°. Line bottom of a 10" round cake pan with ungreased parchment paper. In a medium bowl, sift together confectioners' sugar and flour; set flour mixture aside. In a large bowl, beat egg whites, cream of tartar, and salt with a handheld mixer on low speed until frothy. Increase mixer speed to medium, sprinkle in sugar, vanilla, and almond extract, and beat until stiff peaks form. Sprinkle half of the confectioners' sugar–flour mixture over egg whites; using a rubber spatula, fold until just combined. Repeat with remaining flour mixture. Pour batter into prepared cake pan and bake until top of cake springs back when touched, 45–50 minutes. Transfer cake to a rack and let cool.

3. Make the devil's food cake: Heat oven to 350°. Grease a 10" round cake pan with shortening and dust with flour to coat; shake out excess flour and set pan aside. In a medium bowl, whisk together cake flour, baking soda, salt, and baking powder; set flour mixture aside. In another medium bowl, whisk the coffee and cocoa powder until smooth; set coffee mixture aside. In a large bowl, beat the shortening, sugar, vanilla, and eggs with a handheld mixer on medium speed until pale and fluffy, 2 minutes. Alternately add the flour mixture and the coffee mixture to the bowl in 3 stages, beating to combine after each addition. Pour the batter into the prepared cake pan and bake until a toothpick inserted into cake comes out clean, 30–35 minutes; transfer to a rack and let cool completely.

4. Make the raspberry (follow instructions above) or peanut butter mousse: In a large bowl, beat cream cheese, raspberry or peanut butter, and confectioners' sugar with a handheld mixer on medium speed until smooth and fluffy, about 3 minutes. Put cream into a large bowl and beat on high speed until stiff peaks form. Using a rubber spatula, fold the whipped cream into the peanut butter mixture; set mousse aside in the refrigerator.

5. Assemble the cake: Using a serrated-blade knife, slice each cake horizontally into 2 layers. Place 1 layer of the devil's food cake on a cake stand and spread 1/3 of the raspberry or peanut butter mousse over the top with a butter knife. Top mousse with a layer of the angel food cake and spread with half of the remaining mousse. Repeat with the remaining devil's food cake, mousse, and angel food cake. Wrap cake in plastic wrap and freeze for 2 hours. Stir ganache until smooth and spread evenly over the top and sides of the cake with a butter knife. Refrigerate the cake for 2 hours before slicing.

SERVES 10 – 12

I definitely think this cake is worth making. It's rich but delicious!

Butterfly Festival in honor of Katee

2011-08-29T23:33:00.002-05:00

Saturday I attended the Butterfly Festival given in honor of my cousin Debbee's daughter Katee, who was senselessly murdered 10 years ago in an attempted robbery on August 30, 2001.

Katee ended up in the wrong place at the wrong time. She became a victim of violence for greed of drugs or money. Katee's death deeply affected everyone who knew her. Lives changed forever.

Debbee and her husband put together several events each year to raise money for various organizations that help teens and aid in the fight against crime.

This past weekend they held the Butterfly Festival. Katee loved butterflies.

Hundreds of people attended. The festival had numerous events from face painting, live music, baseball for all to play, food plus much more entertainment for children and adults as well as butterfly cookie decorating, which was the booth that I arranged.

For the event I made 100 yummy butterfly cookies that I helped the children decorate with royal icing and sanding sugar. It was so much fun watching each child create their own unique butterfly and then of course gobble up their delicious creations.

Although we will always miss Katee, her passion was in helping others. With a foundation created in her honor the annual events that her family and friends put together each year raise funds to help teens and fight crime in the community, something that Katee would be very proud of.

It was a lovely event and a beautiful day with butterflies floating through the air, everywhere!

Chocolate Chocolate Chip Espresso Cookies!

2011-08-25T11:21:00.003-05:00

As I mentioned in my previous post, we celebrated our kids birthdays this past Sunday. A little late, only because they were both traveling at the time. However, when we were finally all together we decided to make it a celebration.

My daughter wanted the Chocolate Buttermilk Milk Cake with Chocolate Cream Cheese Frosting that I posted on Monday. My son wanted a very chocolate rich cake and if I was willing, to also make my Chocolate Chocolate Chip Espresso Cookies.

Of course, he knew I'd make them. I'd do anything for my kids especially when it comes to their birthdays. I'm not sure who likes celebrating more - them or me!

Both desserts were a hit and already gone. As promised though, from my previous post, here is the recipe for these wonderfully rich, decadent cookies!

Chocolate Chocolate Chip Espresso Cookies

makes 3 dozen small scoop cookies or 2 dozen large ice cream scoop cookies

Ingredients:

2 cups unbleached all-purpose flour

1/4 cup unsweetened non-alkalized cocoa powder

3 tablespoons Espresso Powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 cup unsalted butter, at room temperature

3/4 cup granulated sugar

3/4 cup light brown sugar

2 large eggs

1 tablespoon Kahlua (coffee liqueur)

24 ounce bag semi-sweet chocolate chips

Directions:

Preheat the oven to 350F degrees. Line baking sheets with parchment paper.

In a medium bowl, combine flour, cocoa, espresso, baking soda and salt and blend together.

In a large bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and sugars until smooth and creamy.

Add the eggs, mixing together for about 20 seconds and scraping the bowl if needed. Add the coffee liqueur and beat until combined.

Add flour mixture and blend all ingredients together.

Remove bowl from the stand mixer and with a wooden spoon, mix in the chocolate chips.

Using a small cookie scoop, large scoop or whatever size desired, drop spoonfuls of prepared dough onto the lined cookies sheets and bake in the preheated oven for about 10-12 minutes.

I prefer my cookies slightly underdone so they are chewy and moist. If you prefer a crunchy cookie you might like to cook yours longer.

Depending on the size scoop you use will determine how long to bake the cookies for. A larger scoop will require longer cooking times.

When done remove from oven and allow to cool slightly before removing to a cooling rack. Once cooled, eat and enjoy!

I have to say, I even enjoyed these in the morning with my coffee. I know, dessert for breakfast. What can I say, I'm a chocoholic!

What's your favorite cookie?

Birthday Celebration for Two!

2011-08-22T21:35:00.001-05:00

Last night we celebrated our kids birthdays since they weren't in Colorado during either of theirs this summer. I love to bake something special for their birthdays so I asked each one what they wanted.

My son who turned 25 on the 17th of August had been traveling in China. He said he wanted something very chocolaty and would also love some Mocha Chip Cookies if I'd be willing to make them. My daughter who turned 22 on the 1st of August was attending summer school in Boston and didn't want a chocolate cake at first but changed her mind and decided on a one that she originally wanted last year. Instead at the last minute we ended up making the Butterfinger Cake which was delicious but not so chocolaty.

Of course I wanted to make something super spectacular like a multi-layered sponge, devils food and raspberry mousse cake but opted for what my children requested. After all, it was their celebration!

To please them both, I made the Chocolate Buttermilk Cake with Chocolate Cream Cheese Frosting that my daughter craved and was also very chocolaty, along with Chocolate Chocolate Chip Espresso Cookies that my son requested. Both were extremely rich, satisfying and quick to prepare, which was fantastic since I made both yesterday.

Be sure to pace yourself otherwise, you'll get a belly-ache!

Below is the Chocolate Buttermilk Cake recipe.
The recipe which came from Donna Hay Magazine issue 50, called for an 18cm round cake pan which equates to a 7" cake pan. I already had one 7" springform pan but ended up purchasing another one to make the prep work go quicker. At first when I looked at the size of the pan I thought it would be too small, but was I wrong. With the cake so incredibly rich, a thin slice is all you can take.

The photo at the top of this page was taken from the magazine. Below is the one I made. Since I still haven't perfected my food photography skills I felt it best to share a professional photo first. However, my cake really did look like the photo above except maybe I didn't pipe my icing quite as nice or shoot the cake in ideal lighting!

What's your favorite birthday cake?

Chocolate Buttercream Cake
serves 6-8

Ingredients

1 cup (250ml) water
125g butter (8 tablespoons), chopped
1/3 cup (35g) cocoa, sifted
2 cups (300g) unbleached flour, sifted
1 teaspoon baking soda, sifted
2 cups (440g) caster (superfine) sugar
2 eggs
1/2 cup (125ml) buttermilk
1 teaspoon pure vanilla extract
chocolate cream cheese frosting
100g butter (7 tablespoons), softened
500g (16 ounces), cream cheese
2 cups (320g) icing (confectioners) sugar, sifted
1/2 cup (50g) unsweetened cocoa, sifted

Method

Preheat oven to 160C (325F degrees). Place the water, butter and cocoa in a saucepan over medium heat and stir until the butter has melted.

Place the flour, baking soda and sugar in a bowl, add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine.

Divide mixture between 2 lightly greased 18cm (7") round cake tins lined with parchment paper.

Bake for 40–45 minutes or when tested with a skewer it comes out clean. Allow to cool in the tins for 10 minutes. Turn out onto wire racks to cool completely.

While the cake is baking, make the cream cheese frosting. Place the butter and cheese in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the icing (confectioners) sugar and cocoa and beat for an additional 6–8 minutes or until light and fluffy.

To assemble, slice the cakes in half horizontally. It's best to use a serrated knife when slicing the cake in half. If you have a turntable this will make it very easy. Place one cake layer on a plate and spread with one quarter of the frosting. Repeat with remaining layers and frosting.

I hope you enjoy this lusciously moist, rich cake. Oh and for the Chocolate Chocolate Chip Espresso Cookies, I'll post those later this week!

Back to School Lunches!

2011-08-16T14:49:00.002-05:00

Well it's that time of year again. Summer is coming to an end and many of you have already sent your kids back to school. I hope in spite of the summers dreadful heat, your family got to spend lots of quality time together and outdoors.

Now that the kids are back in school how can you be sure they're getting the proper nutrition? How can you be sure when you pack their lunches they're staying fresh until thelunch hour comes around? Today I'm going to share with you a few fun and simple ideas to send off in your child's lunch box along with helpful tips to keep their food safe until they eat it.

First of all remember anything you eat at home for dinner can be packed for lunch the next day, and stay cold or warm with the proper lunch containers. In fact, many schools now have microwaves that the children can use to reheat their food. Here's a quick video which shares the best thermos recommendations through the research of Good Housekeeping Magazine.

What to pack up? (If you'd like to know how to make any of the recommendations below just ask me and I'll create a step by step video for everyone to view).

Quesadillas - can make a healthy lunch. Make them in the morning and pack up right away or the night before and store in the refrigerator until ready to take off for school. Fill with chicken, beef, veggies, salsa and cheese and it becomes a healthy meal and one that your children will love. Slice it into wedges and they'll be one happy camper. What about wraps, filled with turkey, chicken or fish and rolled with veggies?
Soups - can be stored in a themos and are perfect on those cold winter days. Stick with vegetable soups, chili, or those with nutritional ingredients. Avoid heavy creamy soups or foods which can tire them, making learning after lunch difficult.
Sandwiches - an all time favorite of children is a peanut butter and jelly sandwich on whole wheat bread. Use fun cookie cutters to make eating a fun experience. All PB&J ingredients can be kept at room temperature without any harm of bacteria growth. If making other sandwiches be sure to have a good insulated cooler to keep foods safe until lunchtime. Like the link noted here, the Bento lunch boxes have separate compartments. So if your kids are funny about their foods touching, this solves that issue.
Fresh fruit - always a perfect snack or side that can be stored at room temperature as well. Or what about a fruit salsa with some graham crackers to dip them in? This is yummy!
Leftovers - pack up last nights lasagna, pasta, meatloaf, quiche, grilled chicken or chicken fingers with their favorite dip and fresh veggies.
Vietnamese Vegetarian Summer Rolls - my favorite lunch and perfect when on the go. Check out my instructional video here and use your favorite ingredients. Have the kids help and it will become their favorite lunch of choice or after school snack.

You'd be surrprised how easy it is to come up with healthy alternatives to your child's meal. Toss in dessert or have them get it at school. So long as the bulk of their meal is well balanced an occasional treat from the schools freezer is fine. At least I think so. Just keep in mind your child's dietary needs if they have any, and be sure not to load them up on carbs or sugar that will slow them down for the rest of the day.

Don't forget to check out my healthful tips for packing school lunches and yours. Keeping foods at the proper temperature will avoid any spread of bacteria and illness. Click here for video tips to avoid food borne illnessness.

I know you're sad that the kids have gone back to school but do your best to enjoy that time during their school hours to exercise and eat right.

Note: If you'd like to learn how to make a particular dish listed above please let me know and I will do my best to create a step by step video for all to view.

Not Another Burger!

2011-08-11T21:48:00.001-05:00

Since we've been vacationing in the Colorado mountains where my husband bikes 4-5 hours a day and has already logged over 2000 miles, it appears all he's in the mood to eat is meat. I love meat but just can't eat it more than once a week.

So when he asked me to make a burger the other night before leaving to come home that next day, I said fine but, I wasn't going to have one. I decided I'd pick up a large portobello mushroom, a red pepper, lettuce, tomatoes and of course some whole wheat buns to put the burgers on.

I marinated my mushroom in olive oil, balsamic vinegar, fresh minced garlic and red pepper (cut in 1/2 and seeded), then put all into a zip lock baggie. Prior to doing that I cleaned the mushroom gills. I removed any dirt or debris that might have lodged itself in them.

Note: When cleaning mushrooms just use a damp paper towel. Never wash with water since mushrooms will soak the water up like a sponge. Just wet a paper towel and wipe the dirt off.

After the veggies had marinated for about 1/2 an hour, I placed the mushroom and red pepper on the grill, skin side down. Once both were cooked to my liking I removed them from the grill and placed them on the bun with lettuce and tomatoes.

In addition, I decided since I had some chipotle peppers in adobo sauce, I thought I'd chop that up fine and add it to some fat free mayo that I had, and combined them. It made a delicious dressing to put on my veggie burger and to my surprise my husband loved it as well on his burgers. It had a nice kick to it! Yes he ate several burgers. I don't know how he does it and stays so skinny but, I suppose with all the miles he's logged on his bike he needs lots of protein and his protein of choice is red meat.

Our meal was delightful, along with some iced cold watermelon that we both love, baked fries and homemade oil and vinegar cole slaw.

A simple and delightful meal. Oh and for dessert I went all out (just kidding) and we had Skinny Cow ice cream sandwiches. This meal couldn't have been easier and it was scrumptious!

What's your favorite burger? I also adore salmon burgers. Please share your recipe. You can never have too many burger recipes!

The Art of Eating an Orange!

2011-08-08T19:45:00.001-05:00

I'm not sure there really is an Art to Eating an Orange, but it's the way I grew up eating one. I honestly believe it's the best way to savor each and every drop of juice that pours into your mouth, feel the threads of the carpels as you sink your teeth into the meat of the orange while juice oozes from the vesicles, all while you delicately grasp this round, somewhat uneven textured, piece of fruit.

When I was a little girl each and everyday I came home from school my snack of choice was an orange and a pickle. I know, it sounds weird but I loved having the sweet with the sour, I suppose. What else could it be?

The way I ate the orange then and now are different however, not by choice. One day my husband walked into the house just as I was eating my orange the way I like it. He looked at me and said, "What on earth are you doing?" I said, "eating an orange." He said it was so disgusting the way I ate it, that I quit eating it that way, unless of course no one is at home.

I mean, I don't want to look disgusting while eating it but then again, why not enjoy it the way I like to, at least in the privacy of my own home! So when no one is at home, I'll eat it that way, otherwise I conform when in public.

I know I've peaked your curiosity with the way I savor this orange, baseball looking piece of fruit, so I'll share my eating method but, don't hold it against me. In fact, do me a favor - try an orange this way. PLEASE, report back, with your own critique!

The Art of Eating an Orange

First, wash the skin of the orange to get off any pesticides. Of course, when I was a child we didn't know about these things, so I never washed it unless it was covered with dirt.

Slice the orange in half, perpendicular to the stem.

Then, holding one half in your hand, place an edge of the cut side into your mouth and with your upper teeth proceed to scrape the meat of the orange into your mouth.

Once you have gone all the way around the orange doing this, you then squeeze the remaining orange juice into your mouth!

That's not it, there's still more? Now turn the orange inside out, so the remaining meat is arched outward.

With your teeth, peel off the remaining meat and tissue. Eat and enjoy!

When I was growing up I would toss the skin away. However, now I use the zest of an orange in a variety of recipes. If this is something you like to do as well, I'd suggest zesting the orange before devouring the insides.

How awful is this eating method? Honestly I wasn't raised in a barn but for some reason this is how I ate them. No one taught me, it just happened to be the way I found the most satisfaction from my oranges.

How do you eat an orange? Do you peel the skin away, sectioning out each segment, then placing each half moon in your mouth? Do you eat it like I've described above or do you have your own special way?

If you've never tried eating an orange the artsy way, like I love to, then please do, and report back to me, right here. I'd enjoy hearing what you think.

Do you have a favorite way of eating fruit that you would never reveal in front of others? If so, please share it with us. We won't judge you, after all we all have something odd that we do, right?

Words of Caution if eating an orange this way! Watch out for spurts of juice in your eye and don't forget the floss, your teeth will need it when your done. But hey, it's all worth it. It's the most fun you'll ever have eating an orange. At least I think so!

Click here for more information and tips on this wonderful fruit

Summer Fun - Gadget Giveaway!

2011-08-03T09:26:00.003-05:00

If you've been reading my blog a while or subscribe to my monthly newsletter you know how much I love gadgets and GIVEAWAYS!

With this summers extreme heat nothing is more refreshing than iced cold watermelon. But have you ever tried to slice a whole one? It's difficult especially if you have a dull knife. So when I laid my eyes on this fun Watermelon Knife I knew I just had to share it with my viewers.

Made by Kuhn Rikon with it's seed shaped cut-outs, red blade and green handle - how whimsical can you get? Even with all it's whimsy this knife is made of high carbon Japanese steel and has a non-stick coating to insure quick food release. Plus with an ergonomic handle it allows you to apply pressure without losing your grip.

At just under $25 it's a bargain and a great gift to give to a friend as well. Don't take my word for it, check out this video. The Watermelon Knife slices watermelon as though it were slicing butter - smooth and easy!

What are you waiting for? I know you're dying to get one for yourself and your friends. You can purchase the Watermelon Knife here and you can also enter my giveaway below.

All that's required to enter is:

Comment below why you'd like to win the Watermelon Knife
Follow my blog by Email (upper right corner of this blog), this way you'll never miss a post
Although not required please follow Kuhn Rikon on Twitter

One winner will be selected at Random on Friday, August 12th by 12:00pm Central Standard Time.

Kuhn Rikon who was so nice to offer this fantastic knife as a giveaway, will mail the knife directly to you. So please be sure to leave your contact information when entering. This way if you're selected at Random, I will be able to reach you for your mailing address. If the winner does not respond within 48 hours another name will be drawn at Random.

With the Watermelon Knife you'll have as much fun looking at it as you will using it! In fact, you might prefer to leave it out on display rather than in a drawer.

Good Luck!

CONGRATULATIONS! THE WINNER OF THE WATERMELON KNIFE GIVEAWAY IS:

Elizabeth@foodandthriftfinds

Elizabeth please be sure to contact me within 48 hours from now so that Kuhn Rikon can send you this fabulous knife.

Memories - Cooking with Kids!

2011-08-01T22:49:00.002-05:00

I didn't sleep at all last night. I was remembering what it was like to be in labor with my daughter who at 12:50am turned 22 years old today.

I had easy deliveries with both my children. My son who will be 25 later this month arrived in just 3 hours, of course that's quick but, my daughter literally joined the human race in a mere 30 minutes. My water broke at 12:20am on August 1st and there she was at 12:50am.

My daughter and I last year after summiting Mt. Democrat

She's a big girl now!

Thank goodness there was no traffic getting to the hospital at that time. I told my husband to drop me off at the door and go park his car. I ran into the hospital elevator to take it to the maternity floor and was greeted by a man who I terrified, when told I was having a baby any second. With horror in his eyes he said, "not with me in here lady," and quickly hit the button and ran out. I laughed! Luckily I made it to the maternity floor just in the nick of time. Now that was close.

What are your fondest memories?

So today as I'm sitting in 60 degree weather looking out at the Colorado mountains I'm reminiscing about the years I spent raising both kids. I was a stay at home mom and loved every minute of it. Living each day through the eyes of my children, playing, exploring, learning and cooking. Lots and lots of cooking together.

During the summer months with the kids off school, we would cook just about everything. Not fish, they hated fish as children, now they love it.

Homemade PlayDoh (read on for fun projects and links) was one of their favorite cooking and play activities. We could roll with it for hours, creating new colors and shapes. Cookies and cakes of various sizes and shapes, homemade pizzas, ice cream, spinach stuffed manicotti and ravioli lasagna (see below) their favorite - the list was endless.

As they got older they used the computer and made trifold menus (something I had no clue how to do at the time), for their make believe restaurant - the name escapes me now. With a list of items and photos on each page they'd have my husband and I order while they would cook. Their favorite restaurant items were the quesadillas! They loved those, and with a variety of tortillas, veggies and cheese they were true chefs.

Of course my son was very enterprising and always made sure each item had a price, for which we had to pay! The two would then cook up our dishes and serve them very carefully. My daughter was so lady like, and still is, but so adorable when she served us, while my son was the maitre d and made certain everything was done to perfection. He's still that way and so is she!

Why am I telling you this long story? I suppose because it's on my mind today but also to remind you, if you're a parent, spend quality time with your children while they're still young. They will never forget it and neither will you!

Cooking is an incredible way to enjoy stress free hours together while they create their own culinary masterpieces and gain not only confidence but improve their math skills as well. Plus there's no bickering whatsoever, everyone just has fun.

If you're looking for some fun activities to do with your kids where they won't fight with each other, cooking is it! If it's hot out, raining, if they're sick or just plain bored just go to the kitchen.

Here are some things you can do:

Create your own chefs hats before starting your project
Make sure everyone wears an apron or make a dish towel apron if you're crafty, and don't forget to wash their hands - the #1 rule for anyone that prepares food.
Make PlayDoh - kids of all ages and adults like this too.
Try my kids favorite childhood dish, that's easy peasy - Ravioli Lasagna. Here's a video demonstration from Diergergs grocery store where I got the recipe many years ago.
Bake cookies and use cookie cutters to cut out their names or sayings and decorate them.
Make homemade ice cream

There's an infinite number of fun kitchen activities to do with your children. However, what's key is to spend quality time with them. Those are memories that will last a lifetime. I'm thrilled I took the time!

HAPPY BIRTHDAY TO MY LITTLE GIRL!

I LOVE YOU!