January 5, 2014
I spent my entire vacation from work pretty much laying on the couch watching Netflix and shoveling (thank you Mother Nature and upstate NY) so of course on the day before I go back to work I decide I want to cook and try new recipes, go figure. My friend, Nicole gave me this recipe. I don’t know if she cooked it up mad scientist style in her kitchen, which she’s very good at, or if she found it someplace, but either way it was AMAZING!
What you’ll need:
1 container of Greek yogurt (5-6oz any brand/flavor) I used Hannaford 100 calorie strawberry
1/2 cup AP flour (she uses 1/4 AP & 1/4 whole wheat, I did all AP)
2 egg whites (she used 1 whole egg)
1/2 tsp baking soda
Milk for consistency
Mix the egg whites right into the yogurt container, in a medium bowl mix flour and baking soda. Combine egg/yogurt mix into the dry mix. It will be thick and dry, add enough milk to make it that smooth pancake batter consistency.
I sprayed an 8″ non stick pan with cooking spray and put in 1/2 of the batter at a time. This recipe makes 2 huge moist pancakes. I topped mine with thawed frozen blueberries and very little sugar free syrup. Enjoy!
January 5, 2014
Just a quick anecdote, while I was taking cell phone pics to prepare for my next entry I realized my pictures will never look as good as the ones on Pinterest or other “real” blog sites and guess what? I’m cool with that. I’m a regular girl taking real people pictures of food with my iPhone. The end. 🙂
January 4, 2014
I’ve seen cauliflower pizza crust making the rounds of social media so I decided to jump on the bandwagon and try it. I made my own recipe based off of several blogs I’ve read. The taste was amazing when it was done but it just didn’t do it for me. Nothing can replace the real thing but still this was pretty good.
What you’ll need:
1/2-3/4 of a head of cauliflower
3 egg whites
1 cup of part skim shredded mozzarella cheese
1/2 tsp each of Italian seasoning, garlic powder, and onion powder
2 1/2 tsp of minced garlic
Salt and pepper to taste
1. Preheat oven to 450 degrees. Wash and dry florets and “rice” them in a food processor, you don’t want it puréed but very small like a grain of rice
2. In a large bowl, microwave the riced cauliflower for about 5 minutes or until tender, let cool for a couple minutes (I stirred it 1/2 way through)
3. To the cauliflower add egg whites, cheese, garlic, and seasonings; mix well.
4. Press mixture into a pan lined with parchment paper and bake for 20 minutes, edges will be golden brown.
5. Top with your choice of toppings and bake for another 15 minutes at 400 degrees. I like my cheese brown and crunchy so I broiled for the last few minutes.
Notes: I topped mine with sauce, cheese, and sautéed spinach and mushrooms. My crust got soggy after adding toppings and “twice baking”, my friend told me she turns the crust over and bakes it before adding toppings so that might be something to try.
December 25, 2013
My whole life the one thing I can tell you with 200% certainty is that my father’s favorite food (it may be his only food group) is peanut butter. About 10 years ago I found a recipe (no idea where now) for a peanut butter mousse pie and I’ve been making it for him ever since. I skipped it the last two Christmases but this year I brought it back. Below is the recipe I use, I’ve modified the recipe over the years by using unsalted nuts, reduced fat cream cheese, and reduced fat peanut butter- shhh don’t tell!
Things you’ll need:
10″ spring form pan
2 cups chocolate sandwich cookie crumbs (I use generic but you can use Oreos)
3/4 cup chopped peanuts divided into 1/2 cup and 1/4 cup
4 tbsp unsalted butter melted
2 cups heavy cream
2 cups creamy peanut butter
2 packages (8oz each) cream cheese, softened
2 cups confectioner’s sugar
2 tbsp vanilla extract
1/4 cup sugar
1 cup semi sweet chocolate chips
1. Preheat the oven to 350 degrees. In a medium bowl, combine cookie crumbs, melted butter, and 1/2 cup of peanuts. Press into the bottom of the spring form and bake 15 minutes; let cool.
2. In a medium bowl, beat 1 1/2 cups of heavy cream until stiff.
3. In a large bowl, beat peanut butter and cream cheese until smooth. Stir in the confectioner’s sugar and vanilla. Fold in the whipped cream and pour into cooled crust. Refrigerate for two hours.
4. In a small sauce pan, combine sugar and 1/2 cup of heavy cream bring to a boil over medium heat, stirring to make sure all sugar dissolves. Take off the heat and add chocolate chips, stir until all chips are melted and smooth. Cool for about 3 minutes then pour over the peanut butter mixture.
5. Sprinkle top with remaining peanuts. Cover and chill for 4 hours.
December 25, 2013
Christmas morning has finally come and gone. Today was full of some super delicious food. We started the day with this super easy and amazingly delicious French Toast Bake. I modified this recipe slightly to suit my taste and also because I read some of the reviews that said it turned out soupy and no one likes soupy french toast. Feel free to modify to your own likes as well. You could also add extra syrup on top or powdered sugar. Enjoy!
Here it goes:
2 cans refrigerated cinnamon rolls with icing
3 egg whites
2 whole eggs
1/3 cup heavy whipping cream or half & half (I read that you could use milk or coffee creamer too)
2 teaspoons ground cinnamon
2 teaspoons vanilla
1/3 cup maple syrup (I used sugar free)
1. Heat oven to 375°F. Spray 8×8 glass baking dish with non-stick cooking spray. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces
2. In medium bowl, beat eggs & egg whites. Beat in cream, cinnamon, syrup, and vanilla until well blended; roll pieces in the bowl with the egg mixture and spoon out with a slotted spoon so the liquid drains (some liquid is ok, but not too much in the baking dish)
3. Bake 30 minutes or until golden brown, let cool for about 5 minutes then spread 1½ of the containers of icing over the top
December 22, 2013
As the title says we are two days out from Christmas, which means I’ll be living in my kitchen. This year my sister is actual doing all the cookies with the exception of one kind. Everyone who knows me knows I rarely relinquish control of the baked goods when it comes to holidays, but this year I just didn’t have time. However, I will be making my dad’s favorite dessert which will come in a later post. But what I did spend some time doing today were peppermint hot cocoa stirrers. I have seen many variations pinned on Pinterest so I gave them a try. I bought marshmallows, candy canes, and sprinkles and I already had white chocolate at home to “glue” it all together. I put a little melted white chocolate on the end of the candy cane and stuck it in the marshmallow. I then covered the bottoms and sides of the marshmallows in the white chocolate and rolled in sprinkles mixed with crushed candy cane pieces. The results don’t look as “perfect” as those on Pinterest but I’m sure they will taste awesome and the kids will love them on Christmas Eve.
December 15, 2013
I’m back!!! It’s been well over three years since my last post and in that time I’ve had my plate filled. I went to grad school, changed jobs, and am in the process of changing careers. The writing bug struck me again as I scrolled through Pinterest and saw tons of recipes that I’ve made or wanted to make so I’ve decided to dust off the blog and post again. What started as just food may end up being a little bit of everything as my interests have now shifting to crafting and couponing but I’m still a baker at heart. So for my first blog back here’s a super simple and easy to make meal. Last weekend I roasted a whole chicken, since I had so much meat left over I froze cubed and shredded portions for future recipes, today I’m using cubed for these easy mini chicken pot pies . The recipe was really easy to follow and they turned out delicious. The only things I would have done differently are make my own gravy, as I’m not a big fan of the creamed canned soup. I also would have use a deeper muffin tin, the Christmas one was pretty but too small for these. This was definitely a success for a snowed in weekend. Enjoy!