Tuesday, July 27, 2010

Daring Baker's Challenge July

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

This was probably one of my most favorite desserts! The man and I took one bite and couldn't stop eating it, so we ate the whole thing by ourselves within a week! Yummy!

It's not letting me post pictures so I will put them up ASAP

Thursday, July 15, 2010

Beagle Pupcakes!

It's the little angel beagle's birthday!

She went camping the first week we had her...

Learned to sleep in the bed...

Got a pack...

Is very friendly...

Is the most beautiful little baby beagle ever!

It's my small baby beagle's birthday so I'm making her "cupcakes." You might be asking yourself, "dog cupcakes?" and I say, yes, dog cupcakes and yes, she is spoiled! Lots of people bake for their dogs! Thing is though, anyone could eat these, there isn't a thing in them that a person couldn't eat. I might try one, probably not, but maybe.


1 apple

2 carrots

2 tablespoons honey

2 3/4 cups water

1/4 teaspoon vanilla

1 egg

Preheat oven to 350 F. First, I seeded the apple and peeled the carrots. In food processor puree the apple. Shred carrot with hand shredder. In a bowl mix all wet ingredients together and add pureed apple. Mix wet ingredients thoroughly.

4 cups whole wheat flour

1/2 cup raisins

1 tablespoon baking powder

1 tablespoon cinnamon

1 tablespoon nutmeg

Combine dry ingredients.

Add wet ingredients to dry and mix, scraping sides and bottom of the bowl to be sure none of the dry mixture is left. With an ice cream scoop, fill a muffin pan 3/4 full, sprayed with a nonstick spray. Bake for approximately 1 hour.

I ended up with 2 regular muffin tins and 2 mini muffin tins full.

Cinnamon Peanut Butter Frosting

In a mixer, combine the following:

16 ounces non-fat cream cheese (room temp)

1/2 cup peanut butter

2 teaspoons cinnamon

1 teaspoon vanilla

1 teaspoon honey

I put the frosting in a ziploc and cut off the end and piped it on.

I'm sure Dixie will be skeptical, she is kind of a picky eater for a beagle. Moose will eat anything so it should be funny to see them gobble them up! Pictures to come!!

Monday, July 12, 2010

Chicken Caesar Salad

Even Steve gave this a thumbs up vote!

Adapted from Martha Stewart Living

Serves 2


1 cup low-fat buttermilk

4 teaspoons fresh lemon juice

1 garlic clove, pressed through a garlic press

1/4 cup grated Parmesan cheese (plus about 2 TBSP for croutons)

coarse salt and ground pepper

2 boneless, skinless chicken breast halves (6 to 8 ounces each)

2 slices multigrain bread (whole wheat works well too)

1 tablespoon olive oil – or olive oil spray

2 tablespoons light mayonnaise

1 medium heads romaine lettuce, cleaned and cut into pieces (or 1 bag, prepared)


1. In a small bowl, combine buttermilk, lemon juice, garlic, and Parmesan.

2. Reserve 1/3 cup buttermilk mixture for salad dressing.

3. Season chicken with salt and pepper and place in a resealable plastic bag. Add remaining buttermilk mixture. Refrigerate chicken at least 15 minutes and up to 1 day.

4. Meanwhile, make croutons: Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil.

5. Place bread on prepared baking sheet. Brush with olive oil or spray both sides with olive oil spray. Season with salt and pepper and sprinkle both sides with Parmesan cheese.

6. Broil until toasted, about 2 minutes per side; cut into 1-inch pieces (and reserve baking sheet).

7. Transfer chicken to baking sheet; discard marinade. Broil until opaque throughout, 14 to 16 minutes. Let rest 5 minutes; thinly slice crosswise.

8. In a large bowl, stir together mayonnaise and reserved buttermilk mixture. Add romaine, chicken, and croutons; toss to combine.

9. Serve immediately.

Prep: 15 minutes Total: 40 minutes


Use your grill for the chicken and even the bread for the croutons!

I used whole wheat Kaiser rolls and a toaster oven to do the croutons this time.

You can prep the chicken up to a day ahead.

The low-fat buttermilk gives the chicken zip and tenderizes the meat. The longer the soak, the softer the chicken.

Better Because: Unlike traditional Caesar salad, this uses no oil in the dressing. Instead,

it relies on tangy low-fat buttermilk.

Multigrain croutons also help save on calories and splurge on flavor.

Thursday, July 8, 2010

Not all about cooking!

"Jennifer's Tree" (a lovely Split-Leaf Linden) has been in our backyard for 24 years.
Several years ago it got a lightening blast during a thunderstorm and has not been normal since then.
This year the top part of the tree finally quit trying to be a tree.

Today (July 8, 2010) it came down.

Then they chopped it up!

And it was gone...

Thank you Total Tree Care!

Saturday, July 3, 2010

Sourdough Chocolate Cake

So I got a new sourdough start from my friend Annette.
King Arthur Flour had a recipe for a Sourdough Chocolate Cake in a recent email newsletter.
I tried it & I love it!
This is by far the best 'from scratch' chocolate cake I have ever made.Thank you KAF!
Starter & dry ingredients
After adding eggs, mix the two together

Pour it into the pan



Finished product


Saturday, June 26, 2010

The Daring Baker's Challenge June

Chocolate Pavlovas with Chocolate Mascapone Mousse

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard

Chop the chocolate stir into warm cream.

Beat the Marscapone and add the chocolate.

Creme for the glaze.



In Corinne Thul's backyard in Logan Canyone this morning (June 26, 2010) about 9 AM.
It was amazing!

My hand... taking a picture and feeding at the same time.

Steve's hand is in the middle.

Friday, June 25, 2010

Sweet Blueberry Cornbread

Now for this morning's adventure....

Thank you Paula Deen for this Sweet Blueberry Cornbread recipe.

The only way I could have made it better was if I had been able to use wild Maine blueberries.

Sunday, June 13, 2010

Following the food in North Carolina

So, here I am in North Carolina visiting my dad.

We visited the State Farmer's Market & the State Farmer's Market Restaurant in Raleigh on Saturday. Fresh biscuits & Hush Puppies and Fried Chicken.
The fresh vegetables looked mouthwatering.
Then we attended a Durham Bulls game (complete with rain delay).
Sunday we traveled to Atlantic Beach and ate at the Channel Marker Restaurant.
Fried shrimp and crab cake. Yummy!
So far, so good!

On the way back from the beach we stopped at the brewpub for the Carolina Brewing Company for something to eat. I tried the Beer Sampler (1, 3 ounce glass, each of all 7 beers for $5).

Monday, June 7, 2010

Chocolate Suprise Cupcakes

I made a comment a few weeks ago that I need to stop baking cause we have cookies and cream puffs in the fridge and brownies on the counter and pie in the freezer. I can't stop baking. Then I had said to my mom I feel like baking and she replied, "well, I never got a birthday cake." So I threw out everything old, except the pie and started on some birthday cupcakes.

My mom's favorite cake is chocolate with plain buttercream frosting. Her favorite chocolates are dark chocolate raspberry so I'm combining the two.

Dark Chocolate Cupcake
1 dark chocolate cake mix
3 Large Eggs
1/2 cup melted butter (butter not margarine)
1 cup water

Preheat oven to 350

Mix on low until blended, then mix on high for 2 mins.

Pour into paper lined cupcake pans. Bake for 20 min.

Then let cool.

Raspberry Creme Filling
2 full cups frozen unsweetened raspberries, thaw with 1/4 cup sugar
1/3 cup sugar
1-1/4 cups water*
6 Tbsp flour
(or 3 T. corn starch - I didn't have corn starch)
1 tsp lemon juice
In a medium sauce pan, combine water*, sugar, flour and lemon juice and mix well. (*If there is any juice in your raspberries, drain the juice and add to water = 1-1/4 liquid.*) Stir in thawed raspberries.

Heat and stir until mixture boils and thickens.

Cool completely.

------while cooling make cream------

1 cup heavy whipping cream
1/3 cup sugar
1 tsp vanilla

Beat whipping cream, and vanilla until it starts to thicken.

Mix in sugar.

Fold in raspberry sauce.

Vanilla Buttercream Frosting
3 cups powdered sugar
1 cup butter
1 tsp vanilla
1 to 2 tbsp milk

In a mixer, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more milk if needed for spreading consistency.

Filling Cupcakes

Bake cupcakes and cool completely.

Cut out a small cone shaped section in the center of the cupcake.

Add raspberry filling to the hole

Replace the tops.



Of course I had plenty of help!

Sunday, June 6, 2010

Beer Butt Chicken

It is high time for some juicy, tasty chicken from the grill!
So I decided to follow the "Original Beer Butt Chicken" recipe that I found on the
Food Reference Website
Beer Butt Chicken Recipe courtesy of Grilling America, by Rick Brown (2003 ReganBooks).
(Rick Browne is also host of public television's "Barbecue America")

First the dry rub

Then onto the grill

It is cooking

And getting nice and brown.

Oh, there are Deviled Eggs to go with-