Sugar and Spice

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Sugar & Spice Has Moved
2007-10-08 01:12:00
Please visit my new site at:http://chelley325.wordpress.comUpdate those Google Readers kids! :)
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September Daring Bakers: The Cinnamon Roll
2007-09-30 20:05:00
This was my first challenge as a member of the Daring Baker s group and I was excited to tackle it! To be completely honest, I was overwhelmingly relieved that my first challenge appeared to be something I could handle without a lot of complicated steps that might intimidate me.We were provided with the recipes for both cinnamon rolls and sticky buns and had the option to make either one or both. I stuck with the classic cinnamon rolls because I didn't have a doubt that they would definitely go.I didn't run into any problems and in fact the dough was perfectly soft and silky - maybe the best dough I have ever worked with! There was nothing very difficult about this recipe and I will be saving it as my default cinnamon roll recipe.Thanks to the Daring Bakers for inducting me and making my first challenge a success, and thank you to Marce for hosting this month!Cinnamon Buns and Sticky Buns (from Peter Reinhart´s The Bread Baker´s Apprentice)Days to Make: 115 minutes mixing; 3 1/2 ...
More About: Roll , September

Cornbread
2007-09-24 02:13:00
Nothing goes better with a big bowl of chili than cornbread! This was my first attempt at making cornbread from scratch, and the result was incredible. I wouldn't change a thing from this recipe - it developed a perfect crust and was warm and crumbly inside. All-Purpose Cornbread(Source: Cook's Illustrated, Fall 2007)1 1/2 cups unbleached all-purpose flour1 cup yellow cornmeal2 teaspoons baking powder3/4 teaspoon table salt1/4 teaspoon baking soda1/4 cup packed light brown sugar3/4 cup frozen corn kernels, thawed1 cup buttermilk2 large eggs8 tablespoons (1 stick) unsalted butter, melted and cooled slightly1. Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch square baking dish (glass is recommended) with nonstick cooking spray. Whisk flour, cornmeal, baking powder, salt, and baking soda in medium bowl until combined; set aside.2. In food processor or blender, process sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and...
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An Non-Traditional Take on Chili
2007-09-24 02:03:00
There are a million different versions of chili and most people have their tried and true favorite. Nick and I typically don't like very spicy dishes, so this chili recipe that my mom passed along to me from another family member fits the bill for us. It's warm, hearty and not too spicy (not spicy at all if you leave out the chili powder!). The addition of rice and omition of beans certainly make this nontraditional! This chili can be thrown together in less than 30 minutes so it's also perfect for a quick meal!Chili -Rice Dinner(Source: My Mom)3/4 lb. ground beef1/3 cup chopped onion1 tablespoon chili powder1/2 teaspoon dry mustard1 pkg (10-oz) frozen sweet whole kernel corn1 cup diced green pepper1 can (15-oz) tomato sauce1/2 cup water1 cup instant rice1/2 cup shredded cheddar cheese1. Brown beef and onion in a skillet over medium-high heat.2. Add spices, corn, green pepper, tomato sauce and water. Cover and bring to a full boil, stirring occasionally.3. Stir in rice, reduce hea...
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Oatmeal Raisin Chocolate Chip Cookies
2007-09-23 03:49:00
I have been eating a lot of oatmeal with apples and raisins for breakfast in the mornings and as a result, I've been craving oatmeal raisin cookies. I haven't made these in years, and to be quite honest, the last couple of times that I made them they didn't turn out all that great. I was looking forward to trying a new recipe and these definitely lived up to my expectations! They were crisp on the outside and soft and chewy on the inside - the perfect oatmeal cookie.Oatmeal Raisin Cookies (Source: Deborah's Culinary Confections, courtesy of Annie's Eats)1 cup (2 sticks) unsalted butter, softened1 1/2 cups light brown sugar, packed1/2 cup granulated sugar2 eggs1 teaspoon vanilla extract1 3/4 cups flour1 teaspoon baking soda1/2 teaspoon salt1 1/2 teaspoons cinnamon (omitted)1/4 teaspoon nutmeg (omitted)3 cups old-fashioned oats1 cup raisins1 cup walnuts (I substituted dark chocolate chips)Directions:1. Preheat oven to 375.2. In a large bowl, beat butter, sugars, eggs and vanilla e...
More About: Chocolate , Chip , Choco

The BEST Brownies?
2007-09-23 03:39:00
You bet they are! Hershey's struck a home run with their Perfectly Chocolate Cake, and I am again impressed with their famed brownie recipe. This was actually the second time I have made this recipe, but they disappeared so fast the first time that I didn't get a chance to take a picture!I admittedly don't have a lot of experience with homemade brownies, but these were dense and fudge-like - the perfect brownie by my standards!Best Brownie s (Source: Hershey's)1/2 cup (1 stick) butter or margarine, melted1 cup sugar1 teaspoon vanilla extract2 eggs1/2 cup all-purpose flour1/3 cup Hershey's cocoa1/4 teaspoon baking powder1/4 teaspoon salt1/2 cup chopped nuts (optional)Directions:1. Heat oven to 350. Grease 9-inch square baking pan.2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared ...

Beef Mushroom Barley Soup
2007-09-19 02:53:00
The weekly soup continues with a recipe for Beef Mush room Barley soup, adapted from Elly. I couldn't believe how fabulous this soup turned out. The flavor was amazing, the meat perfectly tender and it was amazingly easy to put together. This rivals homemade wedding soup as my current favorite - it was THAT good! It does take about 2.5 hours from start to finish, but trust me when I tell you that the waiting is well worth it!The substitution you find below for the red wine was found in Cook's Illustrated Fall 2007 issue. To replace wine in a dish, use the following ratio:1/2 cup wine = 1/2 cup broth + 1 teaspoon wine vinegar (red or white, based on recipe)Beef Mushroom Barley Soup (Source: Elly Says Opa!)Ingredients:1 lb. beef (I used stew meat)1 tablespoon olive oilSalt & pepper1 cup water1 cup red wine (I substituted 1 cup beef broth + 2 teaspoons red wine vinegar)2 tablespoons butter1 medium onion, finely chopped1 cup carrots, sliced (about 3 carrots)1 cup celery, sliced (abo...

Soup: Pasta e Fagioli
2007-09-11 18:55:00
This is my second week of making a batch of soup early on in the week so I have it for lunches throughout the week. This week I decided to browse through some of my cookbooks to look for ideas and I came across the Pasta e Fagioli recipe in Giada De Laurentiis' "Family Dinners" cookbook. Pasta e fagioli is a soup I have had many times, but have never made myself. This was incredibly easy and was ready in less than an hour. It will become my standby recipe for this particular soup; the only change I may make is using one can of beans instead of 2. I like beans, but it just seems like there are A LOT in this soup!Pasta e Fagioli(Source: Family Dinners by Giada De Laurentiis, Clarkson Potter/Publishers, 2006)4 sprigs of fresh thyme (I substituted 1/2 teaspoon dried thyme)1 large fresh rosemary sprig (I omitted this because Nick doesn't like rosemary)1 bay leaf1 tablespoon olive oil1 tablespoon unsalted butter1 cup chopped onion3 oz. pancetta or bacon, chopped (I omitted because we di...
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Dessert: Chocolate Rum Cheesecake
2007-09-06 17:23:00
My first inclination when thinking about the type of dessert to make for our classic Italian dinner was a cheesecake. I couldn't decide between a plain cheesecake with a fruit topping, a filling of some sort, etc. My friend Amber was nice enough to remind me of a recipe she showed me a couple of weeks ago that I was enamored with - Choco lat e Rum Cheesecake .This was my second time making a cheesecake (the first was an Oreo Cheesecake) and I found it once again to be rather simple. This cheesecake required a few extra steps but none that were complicated or advanced in any way.This recipe called for superfine sugar, which I could not find at my grocery store. After researching for a bit I found that you can easily make your own by merely processing regular granulated sugar in the food processor or blender until it is fine and powdery, which is what I did.I was proud in that I only managed one small crack in the top of the cheesecake! This recipe produced an insanely creamy cheesecake...
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Fresh Baked Italian Bread
2007-09-06 17:00:00
What better to go with a hearty Italian dish like risotto, than a big crusty loaf of homemade Italian bread!I have made simple white breads in the past and had also tried my hand at a honey wheat bread, but this was my first attempt at a rustic-style bread. Many thanks to my friend Amber for finding this recipe for me.Be forewarned that this recipe takes literally all day to make, but the waiting and effort is well worth it! This bread produced an amazingly thick and crunchy crust with a warm, soft and chewy interior - the perfect Italian bread. Nick said this was my best homemade bread, hands down. Served with warmed butter, I could eat an entire loaf myself!Italian Brea d (Source: The Fresh Loaf)Makes 2 large 2-pound loaves.Preferment:1 cup water1 cup bread or all-purpose unbleached flour1/2 teaspoon instant yeastDough:All of the preferment5 cups bread or all-purpose unbleached flour1/2 cup nonfat dry milk1 tablespoon malt syrup, malt powder, brown sugar, or sugar1 tablespoon sal...
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How Can Risotto Be Dirty?
2007-09-06 16:28:00
When it's speckled full of sausage, red peppers, onions and mushrooms, that's how!Giada DeLaurentiis' recipe for Dirty Risotto was my first attempt at making risotto a little over a year ago. Needless to say, I fell in love.Risotto is not a quick dish and it is one that requires a good deal of patience, attention and a little bit of arm muscle! In order to prepare the dish perfectly, a small amount of chicken broth is added to the rice mixture and stirred constantly until it is almost completely absorbed. Repeat. Repeat. Keep repeating until all of the liquid has been absorbed into the rice. The result is tender, creamy goodness. You won't be disappointed! Dirty Risotto(Source: Giada DeLaurentiis)5 cups reduced-sodium chicken broth2 tablespoons butter2 oz pancetta, chopped (I omitted this and just used extra sausage)6 oz Italian sausage, casing removed3/4 cup finely chopped onion1 cup chopped red bell pepper4 oz button mushrooms, coarsely chopped1/2 teaspoon salt1/4 teasp...

Dinner for 5
2007-09-06 15:27:00
Nick had asked me a couple of weeks ago about cooking dinner for a few coworkers of his that have been flying into his site on a weekly basis. He felt bad that they were stuck in a hotel and eating out every night and thought that they might enjoy a home cooked meal. Of course I said yes and planned the following menu:Dirty Risotto (per Nick's request - he loves this meal!)Homemade Italian breadRomaine saladChocolate Rum Cheesecake for dessertI am going to do a separate blog entry for each dish (aside from the salad) since each is pretty different and the recipes are fairly long. Stay tuned!
More About: Dinner

The Chocolate Chip Cookie
2007-09-04 04:30:00
For the better part of my baking life (at least 10 years now) I have been haunted by the chocolate chip cookie. It's the most simple of all baking recipes, yet I have struggled to find the perfect recipe and successfully make a cookie that didn't turn into a rock within 5 minutes of coming out of the oven.The classic Nestle recipe? Forget it.The much-loved BBFCCC? Totally screwed them up.Earlier this year I came upon the recipe that adds vanilla pudding mix to the cookie dough. While this resulted in a chewy cookie, it was a little cakey and missing the ooey gooey goodness that I have always dreamed of achieving.Last night I kept eating chocolate chips out of a large bag that I had sitting in the pantry, and in an attempt to get them out of my reach I decided to give the elusive chocolate chip cookie another shot (and send them to work with Nick). The recipe below has elements from a lot of different recipes and tips that I have read online, so I am honestly not sure who to cr...
More About: Chocolate , Chip , Chocolat , Choco , Cookie

Baked Potato-and-Broccoli Soup
2007-09-03 17:51:00
Labor Day weekend. Ahh the glorious three-day transition into my favorite season of the year: Fall. And what does fall mean? Soup of course! No matter that it's still 80 degrees out; my mind has officially switched into fall mode. Since I began working from home I have been hard pressed to find some decent options for lunch, and as a result I end up snacking through most of our pantry. Now that fall is upon us, I decided to make a pot of soup each weekend to have for lunches throughout the week.My first choice was a soup that I came across on Annie's blog a while back - Cooking Light's Baked Potato -and-Broccoli Soup. And honestly, this soup should have "cheese" somewhere in its title because it's nice and cheesy as well :) This is a wonderful alternative to a very heavy and fat-laden version that is served at most restaurants.This soup was easy to throw together and it was very tasty. The only thing that I plan on doing differently next time is:I will saute the onions i...
More About: Rocco

Daring? Me? Never...
2007-09-03 17:27:00
Until now!I am proud to announce that I am a new member of the Daring Bakers group, effective September 1st.Who are these Daring Bakers and what does being part of their group mean?The Daring Bakers are a group dedicated to pushing the limits of their collective love -- baking! Each month a challenge is set by one of the members. For everyone else, their mission becomes following the recipe to an exact "T" with the only variations being those accepted modifications listed in the original challenge. The recipe and the outcomes are a secret to the rest of the world until the day that all of the Daring Bakers post their results. No one is permitted to reveal that month's challenge until the day that everyone posts.I have been silently watching the past challenges as members post their results. Part of me drools, and another part marvels at how talented these women are for created what look like perfect pastry masterpieces! I won't lie - I am slightly (okay, more than slightly) ...

Strawberry Yogurt Scones
2007-09-01 02:54:00
I saw these scones on Annie's blog a while back and I saved them because I thought they looked bright and fresh. These were a cinch to throw together and took less than 10 minute to get into the oven. I must be honest though - Nick and I both agreed that the scones I typically make that either have heavy cream or buttermilk in them are MUCH better. These are okay if you are looking for a healthier option, but I will probably stick to my full-fat scones and just eat them less often ;-) I am still sharing the recipe because they weren't bad and a lot of people are looking for healthier alternatives!Strawberry Yogurt Scones (Source: Cooking Light)1 1/2 cups all-purpose flour2/3 cup whole wheat flour1/2 cup sugar2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt3/4 cup diced strawberries2/3 cup strawberry yogurt (I used a 6-oz. cup)3 tablespoons butter, melted1/2 teaspoon grated orange rind (I omitted this because I didn't have an orange)1 large egg white, lightly beat...

Black Bean "Burgers"
2007-08-30 23:09:00
I have had these on my "to make" list for quite some time, but had never gotten the opportunity to try them. Today I was looking for something healthy for lunch since I usually just snack on whatever I can find, and I remembered I had wanted to try these.These patties were very tasty and dredging them in cornmeal gave them a great crisp exterior. I ate my "burger" with brown rice and salsa and sour cream on the side. I will be keeping this recipe as it's perfect for quick, healthy lunches! The recipe below reflects the changes that I made from the original.Black Bean Patties(Adapted from Cooking Light)2 cups rinsed, drained canned black beans, divided1 clove garlic, minced1/8 teaspoon salt1 large egg white1/2 cup shredded cheddar cheese1/4 cup chopped red onion1/4 cup cornmealCooking spray1/4 cup reduced fat sour creamPreparationPlace 1 1/2 cups beans, garlic, and salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; proces...
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Snack Attack!
2007-08-29 21:26:00
My friend Amber introduced me to this seasoning technique for crackers and pretzels and it's so easy that I don't think I'll eat a plain bag of pretzels ever again! My measurements were to scale for the size bag of pretzels I used - adjust as necessary.Ranch Pretzels(Source: Amber's Delectable Delights)9-oz. bag pretzels1/4 cup vegetable oil1-oz. packet Hidden Valley Ranch Dips1/2 teaspoon garlic powder1. Preheat oven to 250 degrees.2. Place the pretzels in a gallon-size ziploc bag. Add the oil, seal the bag and toss to coat. Add the dry ingredients to the bag, seal and toss again until all of the pretzels are coated.3. Spread the pretzels out on a large baking sheet and bake for 15-20 minutes or until the oil has absorbed into the pretzels. Cool and store in an airtight container.
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Pepper and Garlic-Crusted Tenderloin Steaks
2007-08-29 00:50:00
Tonight's meal was extremely easy to throw together - Nick called it "Rachael Ray's Amazing 20-Minute Meal" haha. The recipe I used for the steak was an adaption from Cooking Light, and I served it with wild rice pilaf (nods to Uncle Ben) and steamed asparagus.I didn't pepper my steak (just used garlic) because I used to have a pepper allergy which I have outgrown, but I still don't do well with it in large doses. Nick still said that his was too pepper-y and he would cut back on it next time.Otherwise, two thumbs up!Pepper and Garlic -Crust ed Tender loin Steaks (Adapted from Cooking Light)1 teaspoon black peppercorns1/2 teaspoon salt3 cloves garlic, minced2 (8-ounce) beef tenderloin steaks, trimmed2 teaspoons olive oil2 teaspoon butter1/2 cup beef broth1 teaspoon cornstarchDirections:Place peppercorns in a small zip-top plastic bag and seal. Crush peppercorns (I used a rolling pin to crush mine) and combine with salt and garlic in a bowl; rub evenly over steaks. Heat a non-stick...

Weekend BBQ
2007-08-28 14:49:00
This past weekend my family came to visit so we grilled hamburgers and hot dogs and I put together a number of salads to go with the meal. Because of the hustle and bustle of getting everyone fed, I didn't get pictures of everything, but my menu was as follows:Burgers and hot dogs on the grillCorn on the cob on the grillFruit saladLoaded baked potato saladAntipasto saladApple pie for dessertI did not get a picture of the Loaded Baked Potato Salad, but everyone raved about it - the flavors were phenomenal. Here is the recipe:Loaded Baked Potato Salad(Source: The Country Kitchen)6 medium baking potatoes (about 2 pounds)3/4 cup sour cream3/4 cup mayonnaise8 slices bacon, crisply cooked, drained and chopped1/2 cup chopped red onion1/2 teaspoon salt1/4 teaspoon coarsely ground black pepper1/2 cup shredded cheddar cheeseThinly sliced green onions (optional)1. Preheat oven to 425 degrees. Scrub potatoes thoroughly and pat dry. Prick potatoes. Bake 50-60 minutes or until tender. Remove ...
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I've been tagged!
2007-08-28 04:09:00
I've been tagged by my friend Audrey, which means I need to share with you all eight fun facts about myself and then tag eight more people to do the same.Audrey is a great friend of my husband, Nick - they went to college together and survived electrical engineering and now work for the same company, but at different locations. After meeting Audrey and talking to her more and more, we have discovered so many things that we have in common! She's a great girl and I'm happy and honored to know her!And I am still banking on her to get me to Madison Square Garden for a Billy Joel show :)And now, for my fun facts...(1) I have absolutely no tolerance for hypocritical people. You know, the ones that are always telling people to act nicely and then turn around are just as horrible, if not worse. The ones that live in church 4 days a week and then talk about people behind their backs and are big-time bigots. We all know people like this, and I almost feel sorry for them... *almost*.(2...
More About: Tagged , Been

Chicken Spinach Parmesan
2007-08-25 02:31:00
Nick was reading his latest issue of Men's Health when he came across this recipe and asked me to make it one night. It seemed like an easy enough recipe with ingredients we always have on hand, so when we were trying to decide what to have tonight I figured this would easy to whip up. This was a very easy meal to make and incredibly tasty. I used sauce that I had in the freezer and served the meal over whole wheat penne pasta. A great healthy alternative to traditional chicken parmesan!The adaptation below includes changes I made to amounts because the Men's Health recipe was only for a serving of one. (Usually I will eat one chicken breast and Nick eats two.)Chicken Spinach Parmesan (Adapted from: Men's Health, September 2007 Issue)2 tablespoons olive oil3 boneless, skinless chicken breast cutlets1/4 cup Italian-seasoned breadcrumbs1 tablespoon grated Parmesan cheeseSalt and pepper to taste1 cup marinara sauce1 clove garlic, crushed or minced1 6-oz. bag baby spinach1) Heat...
More About: Mesa , Armes

Stuff It!
2007-08-22 01:58:00
Tonight I grilled chicken breasts that had been stuffed with smoked gouda and bacon. When Nick came home I told him I had tried something different and he said, "You said it's cheese and bacon - it has to be good!" Such a wise man :)To stuff the chicken I cut a slit almost as long as the breast and almost as deep. I then stuffed an equal amount of smoked gouda and bacon as far in as I could. I then grilled them on my grill pan and served with a Parmesan Risotto (recipe follows) and a simple tossed salad.The chicken had a great grilled exterior while remaining moist and juicy inside, and the risotto was nice and creamy. Great meal!Gouda and Bacon Stuff ed Chicken Breasts(source: Sugar & Spice)3 boneless, skinless chicken breasts (about 1 1/4 pounds)2 oz. smoked gouda3 pieces bacon, cookedOlive oilSalt & pepper1) Cut a slit into the side of the chicken breast, to within a 1/2 inch of the sides and back. Stuff an equal amount of cheese and a piece of bacon into each breast, ...

Itsy Bitsy, Teenie Weenie...
2007-08-21 03:12:00
Meatloaves!(sorry for the dark pics tonight)A classic American dish with more varieties than Heinz 57 (yes, a shameless plug for my hometown!). These individual-sized meatloaves cooked up significantly faster than a large traditional meatloaf and the seasoning mix made them taste like huge meatballs! An additional benefit is having leftovers ready to go and not needing to be sliced up.I served these with garlic mashed potatoes - the recipe is also posted below.Teeny Tiny Italian Meatloaves(adapted from Amber's Delectable Delights)1 lb. ground beef1 egg, beaten1 cup spaghetti sauce, divided1/2 cup mozzarella cheese1/2 cup Italian style breadcrumbs1/4 onion, grated1 teaspoon garlic powderSalt & pepper to taste1) Preheat oven to 350 degrees.2) Gently mix 3/4 cup spaghetti sauce with the remaining ingredients.3) Divide into four equal portions and form into desired shape. Place onto greased baking pan.4) Smother each loaf with remaining spaghetti sauce and top with extra mozzare...
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American Apple Pie - Food in Film
2007-08-20 01:57:00
Today I made my first homemade pie and I have chosen to enter it into a blogging event, Food in Film , which is hosted by Susan at The Well-Seasoned Cook.As someone who graduated high school in 1998, the release of 1999's American Pie movie definitely still struck a resounding chord with my friends and I - it was a hilarious adaptation of the quest of high school seniors to finally "become men and women". The first movie, which would come to have two equally side-splitting sequels, features the scene for which the movie is titled. In an effort to see if his friends have described "things" appropriately, Jim ravages an apple pie. After being walked in on by his dad, this is what's left of the pie:While American Pie is certainly not known as a cinematic masterpiece, it is definitely a movie for which a generation identifies as growing up and coming-of-age with, as The Breakfast Club and Pretty in Pink were for teens of the '80s. American Pie is my Breakfast Club. And below is m...
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Menu Planning: August 17 - August 23
2007-08-17 15:22:00
Meal #1:Burgers on the grillSaladMeal #2:FajitasMexican Rice Meal #3:Teeny Tiny Italian MeatlovesRed potatoesGreen beansMeal #4:Pepper and Garlic-Crusted Tenderloin Steaks with Port Wine SauceRice PilafRoasted zucchiniMeal #5:Stuffed chicken breasts w/bacon & goudaParmesan risottoSaladWe have some rollovers from last week and a couple of new dishes!
More About: Planning , Menu , August

Moroccan-Inspired Stuffed Peppers
2007-08-15 15:03:00
These Moroccan -inspired stuffed peppers were an idea born from a recipe that fellow Nestie Cara had posted on her blog a week or two ago. I modified the recipe to suit our tastes (added a meat - chicken - and altered some of the remaining ingredients based on our preferences). The meal turned out to be very good, however there was something that seemed to be lacking. Unlike conventional stuffed pepper recipes that I have made before, this one did not include a sauce or binding component. That is one thing that I would add to this dish to make it a little heartier and juicier (any ideas??). Other than that, this was a great dish!Moroccan-Inspire d Stuffed Peppers (adapted from Cara's Cravings)4 large yellow bell peppers1 lb boneless skinless chicken breasts, cut into bite-size pieces2 cloves garlic, minced1 small onion, choppedSaltPepperParsley (I used dried flakes)1 cup garbanzo beans (drained and rinsed)1 cup chicken broth2/3 cup dry couscous (I used whole wheat)4 oz. feta cheese1....
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Samoas® Brownie - Browniebabe of the Month
2007-08-14 21:40:00
Until today I had never made brownies from scratch; I always used the box mix and as a result, I always felt a twinge of guilt. Making homemade brownies has been on my kitchen to-do list for a long time and when I saw the Brownie babe event I had the perfect excuse to finally whip up a batch!Samoas® Girl Scout cookies are a favorite in our house and I couldn't remember ever seeing these cookies morphed into a brownie. I had my brownie idea! Since the Samoas® are based on a shortbread cookie, I used a blondie as my base for this so-decadent-need-to-eat-with-a-fork-and-w ash-down-with-milk brownie.Caramel Blondies(adapted from Kraft Foods)1 1/2 cups firmly packed brown sugar1/2 cup (1 stick) unsalted butter, melted2 eggs2 teaspoons pure vanilla extract1 1/2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1 lb. caramels1/4 cup milk1. Preheat oven to 350 degrees. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Lightly grease foil. ...
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Pasta Carbonara Florentine
2007-08-14 03:15:00
Hold the florentine.I grew up eating pasta carbonara, as both my mom and grandma make it often, but I had never attempted the dish myself. I saw this recipe in a recent Cooking Light issue and saved it for a night when I just wanted to throw something together. This was one of those nights.The only reason that the spinach is missing is because we only have half a bag left in the fridge and I know Nick will want a salad with it for lunch tomorrow. The spinach would be a great addition to this dish, but it was fabulous without it as well! The texture was perfectly creamy and the combination of onion and black pepper gave it a nice bite. Thumbs up :)Pasta Carb onara Flor entine(from Cooking Light)Ingredients:1/2 teaspoon salt, divided1 (6-oz) package bagged prewashed baby spinach6 slices center-cut bacon, chopped1 cup finely chopped onion2 T. dry white wine (I omitted this)8 oz. uncooked spaghetti (I used fettuccine)1/2 cup (2 oz) grated fresh Parmesan cheese1/2 tsp. freshly ground bl...
More About: Loren , Nara

Menu for Week of August 10 - August 16
2007-08-11 02:14:00
Mixing in some old standbys with a couple of new recipes...Meal #1:Burgers on the grillCorn on the cobOven friesMeal #2:FajitasMexican riceMeal #3:Moroccan Stuffed Peppers(some type of chicken added)SaladMeal #4:Pepper and Garlic-Crusted Tenderloin Steaks with Port Wine SauceRice PilafRoasted zucchiniMeal #5:We may or may not have a BBQ... if so, I'll post all the recipes. If not, we'll have leftovers.
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