Sunday, December 19, 2010

in the kitchen

I don't know about you, but I've been in a cooking rut for a while now. Maybe it's the pregnancy and my lack of energy (Note: I get winded just from walking up the stairs. Sheesh!) but it's also partly because I have a hard time making and re-making the same things. I get bored and it seems like "we just had that" even if it was 2 or 3 months ago. Anyway, here are a few of the recipes I've been making lately.

Congo Squares aka Blondies

And here are a few new sites I've found thanks to my friend LDCO :).

I will be checking out THESE recipes from these new sites soon, I hope.

pumpkin chocolate chip bread

I can't believe I haven't posted this recipe before! IT'S SO TASTY! And it makes a big batch so don't be shy, share it and make someone's day.
 Ingredients
  • 3-1/3 c. all-purpose flour
  • 3 c. sugar
  • 4 t. pumpkin pie spice
  • 2 t. baking soda
  • 1 t. salt
  • 1/2 t. baking powder
  • 4 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 2/3 c. water
  • 2/3 c. canola oil
  • 2 c. (12 ounces) NestlĂ©® Tollhouse® Semi-Sweet Morsels
  • 1 c. sliced almonds, toasted - optional

Directions

  • In a large bowl, combine the first six (dry) ingredients. In another bowl, combine the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds.
  • Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.
  • To use frozen bread: Thaw at room temperature. Yield: 2 loaves (16 slices each).
Mini loaves? Use mini loaf pans and fill each 2/3 full. Makes 7-9 mini loaves. Bake for 35-40 minutes. These are great holiday treats, but beware, they won't last long!

{updated} marshmallow fruit dip

I got this heavenly dip recipe from my Aunt D. It is delicious with fruit- apples, grapes, pineapple, kiwi, etc.!

8 oz. cream cheese, softened
7.5 oz jar of marshmallow creme
1/2 t. lemon extract or 1 t. lemon zest (I prefer the extract, so I don't have the bits of zest in my creamy heaven)
3/4 c. powdered sugar

Blend all ingredients together and keep chilled until you're ready to DEVOUR it. Serve with apples, grapes, kiwi, pineapple, blueberries, etc.

Cook's note: Too sweet for you? Leave out or reduce the powdered sugar so it's just how you like it.

Updated 8.25.13

Fluffernutter Fudge

If anyone out there does NOT know what "fluffernutter" means, you are not alone. Until I moved back here I'd never heard of it. Maybe it's not specifically East Coast, but more just the combination of Peanut Butter & Marshmallow Creme, which I'd never placed together until I met my husband. It's one of his favorite sandwiches- PB & Marshmallow Creme, with the occasional banana.  Anyway, I renamed this recipe as Fluffernutter Fudge because I didn't realize there are regular PB Fudge recipes WITHOUT marshmallow creme. Anyway, it is super delicious and not healthy at all. That's why it's one of those "seasonal, holiday treats." :)

2 c. creamy peanut butter
1- 7.5 oz jar marshmallow creme
4 c. sugar
2 T. butter
1 t. Vanilla
1 c. + 3T. evaporated milk

1. Dump PB & marshmallow creme in a BIG mixing bowl; set aside.

2. Place all other ingredients in a saucepan. Boil for 3 minutes, and stir occasionally. Then pour over PB & creme mixture. Stir thoroughly until all the solid components are melted.

3. Pour into a greased 9x13 pan and chill at least 2-3 hours. (As you can see, this makes a HUGE recipe. So there is plenty to share. Your neighbors, friends and family will love (and hate) ;) you for it.)

Saturday, December 11, 2010

special date night

While sitting in the dentist's chair, I overhead an ad on the radio advertising Michael Buble in concert in our area in just 3 weeks. AHHH! On my way home I called my husband and suggested we get tickets to this special event to celebrate our special event, our upcoming 9th Anniversary. (We like to do special dates like this occasionally rather than just the same ol' dinner and a movie date.)

Hubby snatched up that idea and we bought tickets that night! They'd apparently been on sale for a couple months but our tickets were still pretty good.

Michael Buble is probably one of my favorite (if not THE favorite) entertainers of all time and I've been wanting to see him in concert for a while and this was our chance. (The last time he was in the area I was just 1 month post-partum with Jackson, so that was a "no go". This time I'm about 7 months pregnant with boy #2 and it worked out great! A little uncomfortable in the seats, but luckily the concert was "rockin'" enough that we were on our feet a bit.)

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I'm not a big concert-goer, but when I do go, I see the BIG names. For example, my 1st concert was with my sister for my 18th birthday to see GARTH BROOKS! Other concerts I've seen include: Billy Joel, James Taylor, (Nickle Creek) and now Michael Buble. What a variety! But honestly, this was THE BEST CONCERT I'VE EVER BEEN TO! It was amazing! He is so talented, along with his band, WOW! He sang most of the songs from his current "Crazy Love" album, including: Feeling Good, Home, Lost, Everything, I Just Haven't Met You Yet, Sway, and about 6 other songs, including a Michael Jackson impression of "Billy Jean".

Mr Buble is so natural on the stage, great stage presence, and has a way of getting the entire crowd involved and feel like they're a part of the show. He encouraged us to get up and dance if we felt so inclined and just have a good time. After a mob rushed the stage he coached them to go back to their seats, he'd get to them later, he promised. "These people in the front rows paid GOOD money" and you need to go sit down. ALter in the show, he walked down the isle and back to the sound table area where he sang a few songs. He even picked up a lady's red blackberry phone, sang into it, then spoke to the person on the phone during a guitar interlude! IT was crazy! Can you imagine having THAT phone call? Wowza.

He'd been touring Europe for a few months and our concert was the 1st one back in the States and he said he was SO happy to be back in the States. We have the greatest fans, he said, no really. He said over and over again how we were such a great crowd for him and for his encore he sang a song I'd never heard before but it was something like "I sing this for you" and he got all emotional and teary-eyed. It was very touching and unexpected.

I had an awesome night with my date! We both sincerely enjoyed the concert and just being together. Happy 9th Anniversary hun! And thank you for such a special night! xoxo

turtle graham bars

These are a new EASY holiday favorite! They require a handful of ingredients and are SUPER easy and especially delicious! They'd be great for neighbors or whomeever, if your husband will let you take them out of the house! ;) I modified this recipe just a little.

Level: Easy
Prep 15 min
Inactive Prep 30 min
Cook 5 min
Total: 50 min

Ingredients
Approximately 14 graham crackers (if each graham cracker is 5" x 2.5")
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
1/2-1 cup chopped pecans
Kosher salt, to taste
12 oz. semi sweet baking chocolate, finely chopped

Directions:
Preheat the oven to 350 degrees F.

Line a rimmed baking sheet with a silicone mat (or parchment paper). Arrange the graham crackers in a single layer on the lined baking sheet.

Put the butter, brown sugar, pecans, and a pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. Remove and set aside.


Meanwhile, melt the chocolate in a glass bowl placed over simmering water. (Or place the chocolate in a microwave-safe bowl. Microwave for 30 seconds, stir, microwave for another 30 seconds, stir. Continue this process until your chocolate is smooth and melted. Trust me it works!) Pour the chocolate over the toffee-covered graham crackers and spread evenly. Chill completely in the refrigerator for about 30 minutes. Cut/break into bars.


Cook's Note: I like to sprinkle flaky sea salt over the dark chocolate layer. This would be nice if you use jsut a little and if you have FLAKY sea salt, don't use COARSE sea salt.

Yield: 12 servings
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