Tuesday, February 28, 2012
Monday, February 27, 2012
I’m not sure what I would compare this dessert to but it was soooo good! Taylor wanted to make sure that there was going to be enough left for her to have leftovers the next night. The plan was to have vanilla ice cream on it but the girls insisted on theirs having their favorite…mint chocolate chip. Both were good. Would probably also be good with nuts sprinkled on it.
Sunday, February 26, 2012
I always need something quick and easy to make for weekend lunches. This was perfect. Although I had to make them 3 different ways to please everyone... Nice that it's an easy option to adjust the fillings to please everyone though. I'm giving you my version because of course that one was the best.
Saturday, February 25, 2012
Nothing starts a day off better than French Toast, right?? Unless maybe it was French Toast in France. Maybe one day...for now this will have to do. Isn't it pretty? I was quite impressed! The kids not so much (nuts and "weird bread" were the problems with this recipe) so I thought y'all might appreciate it more.
Friday, February 24, 2012
Thursday, February 23, 2012
Wednesday, February 22, 2012
Tuesday, February 21, 2012
Ever since I tasted the grilled pineapple at the local Brazilian steakhouse I crave it almost everyday. I am determined to figure out how to do it. If I'm going to be cutting all of those pineapples trying to perfect this, I had to have a super fancy pineapple slicer. Luckily I found one at JCPenney for only $10! It didn't come with directions, only a couple of drawings on the box which didn't make a lot of sense. Thanks to my husband, who can figure out anything, "we" figured out that you cut off the top, place the round part of the slicer on top of the pineapple and simply push down while turning the handle. So easy and so quick! It made perfect spiral pineapple slices. The first attempt wasn't the perfect Brazilian steakhouse recipe but it was a pretty good start.
Monday, February 20, 2012
To prepare for the huge blizzard last weekend we first had to make Nana's Taco Soup! When you have the chance of snow in Texas you prepare like you won't get to make it to the grocery store for weeks. Stores run out of bread, milk, water, eggs, gas stations are so crowded you can't find a spot. People from the north look at us like we are crazy. (Bless our hearts) Anyway, we got a few flakes but nothing stuck. No snow day, but it was still cold enough that Nana's soup was a necessity.
I'll never forget the day that my friend came back from lunch and her boss told her she smelled like a fajita. She was so embarrassed. Personally, I think there are a lot worse things that you can smell like. But for those days when you don't want to smell like a fajita, here is a baked option that is just as good and a lot easier.
Sunday, February 19, 2012
In Texas, Tex-Mex food is a staple...and a new Tex-Mex recipe is always an exciting thing! It gives me something else to serve corn cakes with too! I also learned how to shred chicken (coming from someone who used to not be able to cook meat, this is a big deal!)
My husband informed me that he has gained 6 lbs since I started cooking. I've tried to tell him that is about portion control and not my cooking, but I'm going to attempt to do better with adding some healthy options. Today's attempt...Pumpkin Banana Bread. Pretty good and it has 2 fruits and whole wheat! It's practically like health food!
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 bananas, mashed
1 cup canned pumpkin pie mix
1/4 canola oil
1 teaspoon vanilla
- Preheat oven to 350 degrees. Spray loaf pan with cooking spray. Set aside.
- In a large bowl, mix together the flours, sugar, baking powder, baking soda, and spices.
- In a medium bowl, whisk together the bananas, pumpkin, oil, eggs and vanilla.
- Add the dry ingredients to the banana-pumpkin mixture, and gently fold until combined.
- Pour batter into prepared pan. Bake 45 minutes, or until a toothpick inserted in the center and comes out clean. Cool in pan for 5 minutes. Remove bread from pans to a wire rack to cool completely.
Friday, February 17, 2012
A few weeks ago a friend forced me to try sushi. I was a good sport and tried 2! It confirmed what a I already knew...I am not a fan. For you fish lovers...sorry, but that's one thing you'll never find on my blog. I can't handle the taste or the smell and definitely can't handle sushi...until now!
- 2/3 cup all-purpose flour
- 1 t baking powder
- 1/4 t salt
- 1/2 cup sugar
- 3 eggs + 2 more egg whites
- 1 t vanilla
- 2 T powdered sugar, for the towel when wrapping the cake
- 1 cups whipping cream
- 1/4 cup powdered sugar
- 1/2 t vanilla
- 1 cup diced strawberries (half for filling & half for topping)
- Preheat the oven to 400º. Coat a 15 x 10-inch jelly roll cookie sheet with cooking spray; line the bottom with parchment paper, and coat with cooking spray. Set aside.
- In a small bowl whisk together the flour, baking powder and salt. In a medium bowl using an electric mixer or in the bowl of a stand mixer beat together the eggs and sugar at high speed until pale and fluffy (about 5 minutes). Stir in vanilla.
- Add the flour mixture half at a time mixing on low until each portion is mixed in completely.
- Pour batter into prepared pan; spread evenly. Bake for 8-10 minutes or until cake springs back when touched.
- While the cake is baking sprinkle a clean dish towel with powdered sugar.
- Remove the cake from the oven. Cut the cake in half long ways so that you have 2 long rectangles. Invert onto the powdered sugared towel. Peel off the parchment and on each side of the towel roll the cakes from the long side toward the center. Flip the towel wrapped cakes over seem-side down on the counter for 30 minutes to an hour to cool.
- Make filling. Beat together the whipping cream, powdered sugar and vanilla until fluffy and thick. Stir in the strawberries.
- Unroll the cakes from the towel and either pipe or spread the filling into the center. Roll up so the ends touch and wrap tightly in plastic wrap. Refrigerate for a couple hours or over night.
- Slice, using a serrated knife into sushi-sized pieces. I ended up with about 18 pieces. Top with a strawberry slice and serve with strawberry coulis (recipe below).
Strawberry Dipping Sauce (my husband didn't like it with the sauce, I think it was what made it so good - you decide!...I promise I'm right though!)
- 2 cups quartered and hulled strawberries, mashed
- 1/4 cup water
- 3 T granulated sugar
- 1 T lemon juice
8 Servings - 200 calories each (Recipe Calculator)
Recipe adapted from: Takeamegabite
When you think about Mexican food most people automatically think of rice & beans as the side dishes. This is the best Mexican side dish EVER!!! Anything you scoop with an ice cream scooper has to be good, right?? Thank you Allrecipes.com!
Ingredients Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
It's amazing what happens when you threaten them with no dessert! It has been such a struggle to get two finicky 9 year olds to try new things. Last night I told them if they didn't at least try it they couldn't have dessert. After a little (a lot) of whining they finally tried it...and liked it! Maybe this no dessert thing could come in handy with some chores too!