Skating Fridays

The Decision - and IJS spins

Last week I asked you for advice on what I should do in terms of my strategy for skating competitions. A few people said to go ahead and test my Adult Gold Freestyle, while others recommended that I stay at Silver and gain some experience there.

I've decided to stay at Silver for now and "skate up" to Gold for local competitions to see how I feel and to see whether my Gold program scores will be competitive at the regional and national levels. One thing I have to consider is that the judging system for Gold is different - it is within the IJS system (what Olympians and top-level skaters are judged on), so there are lots of things I need to keep in mind when choreographing my program.  For example, I can have a maximum of 3 spins of a different character. But since this is IJS, I can try and achieve "features" in my spins in order to gain additional points.

Features for spins include (this is not the full list):

• Backward entrance (from a forward inside three turn)
• Clear change of edge (backward inside to forward outside) for the sit, camel, layback or Biellman positions
• All three basic positions (upright, sit, camel) on both feet
• Spin in both directions on either a sit or camel spin
• At least 8 revolutions in a single position
• Change from layback to side/reverse layback spin
• Layback spin to Biellman

Let's be honest here. There is no way the Bielmman position is happening, not even in my dreams. I have tried spinning both ways, but spinning "the other way" (counterclockwise) isn't quite stable enough or up-to-par for a competition. Realistically, there are two features that I might be able to attempt:

• Backward entrance (I can try a back camel and maybe transition to a back sit spin)
• At least 8 revolutions in a single position (I'd do my sit or cannonball)

Hmmm. Clearly, there is still a lot to think about. If you are just as confused as I am, here is a handy chart with spin values that might be helpful.Coach B told me not to worry too much about obtaining features quite yet and to focus on executing easier spins (what she considers Level 1 or Level 2) and obtain a positive GOE (grade of execution). She said it's not worth attempting a Level 3 spin and risk executing it poorly.

Thank goodness for coaches who are well-versed in IJS. This stuff is making my head hurt.

And for your viewing pleasure, here are two attempts at my 8-revolution cannonball spin. One I botched, and one that I barely hit with the 8 revolution requirement. Coach B said that I would get bonus points for this spin if I executed it correctly since it is considered a "featured" position with 8 revolutions. Double credit - whoo hoo!

Failed attempt (I spun in the middle of my blade and then fell onto my heel):

Barely successful attempt (I was super dizzy afterwards):

Happy Friday, and until next week!

The Decision - and IJS spins

Last week I asked you for advice on what I should do in terms of my strategy for skating competitions. A few people said to go ahead and test my Adult Gold Freestyle, while others recommended that I stay at Silver and gain some experience there.

I've decided to stay at Silver for now and "skate up" to Gold for local competitions to see how I feel and to see whether my Gold program scores will be competitive at the regional and national levels. One thing I have to consider is that the judging system for Gold is different - it is within the IJS system (what Olympians and top-level skaters are judged on), so there are lots of things I need to keep in mind when choreographing my program.  For example, I can have a maximum of 3 spins of a different character. But since this is IJS, I can try and achieve "features" in my spins in order to gain additional points.

Features for spins include (this is not the full list):

• Backward entrance (from a forward inside three turn)
• Clear change of edge (backward inside to forward outside) for the sit, camel, layback or Biellman positions
• All three basic positions (upright, sit, camel) on both feet
• Spin in both directions on either a sit or camel spin
• At least 8 revolutions in a single position
• Change from layback to side/reverse layback spin
• Layback spin to Biellman

Let's be honest here. There is no way the Bielmman position is happening, not even in my dreams. I have tried spinning both ways, but spinning "the other way" (counterclockwise) isn't quite stable enough or up-to-par for a competition. Realistically, there are two features that I might be able to attempt:

• Backward entrance (I can try a back camel and maybe transition to a back sit spin)
• At least 8 revolutions in a single position (I'd do my sit or cannonball)

Hmmm. Clearly, there is still a lot to think about. If you are just as confused as I am, here is a handy chart with spin values that might be helpful.Coach B told me not to worry too much about obtaining features quite yet and to focus on executing easier spins (what she considers Level 1 or Level 2) and obtain a positive GOE (grade of execution). She said it's not worth attempting a Level 3 spin and risk executing it poorly.

Thank goodness for coaches who are well-versed in IJS. This stuff is making my head hurt.

And for your viewing pleasure, here are two attempts at my 8-revolution cannonball spin. One I botched, and one that I barely hit with the 8 revolution requirement. Coach B said that I would get bonus points for this spin if I executed it correctly since it is considered a "featured" position with 8 revolutions. Double credit - whoo hoo!

Failed attempt (I spun in the middle of my blade and then fell onto my heel):

Barely successful attempt (I was super dizzy afterwards):

Happy Friday, and until next week!

reade more... Résuméabuiyad

Blueberry Barbeque Sauce

Blueberry Barbeque Sauce

After having some spectacular blueberry barbequed ribs on a visit to the southern US quite a while back, I've been meaning to experiment with creating a blueberry barbeque sauce of my own and this week I finally got around to it. I tried a couple of recipes but neither one quite made the grade but when I mixed them together the result was quite delicious. With just a little tweaking, it was a hit on some simple grilled chicken at dinner the other night but stay tuned, I'm experimenting with honey barbeque wings, slow cooked ribs and a blueberry barbeque version of pulled pork in the coming weeks using this unusual but delicious sauce.

Blueberry Barbeque Ribs

Makes about 3 cups of barbeque sauce.

• 2 tbsp olive oil
• 1 large red onion, finely diced
• 1 shallot, minced
• 3 cloves garlic
• 3 1/2 cups fresh or frozen blueberries
• 1 large apple diced
• 1 tbsp grated fresh ginger
• 3 tbsp Worcestershire Sauce
• 1/2 cup strong black coffee
• 1/2 cup bourbon (or substitute apple juice)
• 1 cup ketchup
• 1/2 cup apple juice
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1\2 cup balsamic vinegar
• 1/2 tsp black pepper
• 1/2 kosher salt
• 1/4 tsp ground cumin
• 1 tsp chipotle powder(more or less to taste)
• 1 tbsp smoked paprika
• 1/2 tsp cinnamon

In a medium sized sauce heat oil and cook the onion, shallot and garlic over medium low heat until softened but not browned.

Add all the other ingredients, stir well and simmer over low heat for about 45-60 minutes, stirring occasionally, until the mixture has reduced, the apples have softened and the mixture begins to thicken. Let the sauce cool before pureeing until smooth in a food processor or blender. Store in airtight container in the fridge if you are using it within a week or so or freeze it in airtight containers. Properly preserving it in mason jars will make it last all summer.

Blueberry Barbeque Sauce

After having some spectacular blueberry barbequed ribs on a visit to the southern US quite a while back, I've been meaning to experiment with creating a blueberry barbeque sauce of my own and this week I finally got around to it. I tried a couple of recipes but neither one quite made the grade but when I mixed them together the result was quite delicious. With just a little tweaking, it was a hit on some simple grilled chicken at dinner the other night but stay tuned, I'm experimenting with honey barbeque wings, slow cooked ribs and a blueberry barbeque version of pulled pork in the coming weeks using this unusual but delicious sauce.

Blueberry Barbeque Ribs

Makes about 3 cups of barbeque sauce.

• 2 tbsp olive oil
• 1 large red onion, finely diced
• 1 shallot, minced
• 3 cloves garlic
• 3 1/2 cups fresh or frozen blueberries
• 1 large apple diced
• 1 tbsp grated fresh ginger
• 3 tbsp Worcestershire Sauce
• 1/2 cup strong black coffee
• 1/2 cup bourbon (or substitute apple juice)
• 1 cup ketchup
• 1/2 cup apple juice
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1\2 cup balsamic vinegar
• 1/2 tsp black pepper
• 1/2 kosher salt
• 1/4 tsp ground cumin
• 1 tsp chipotle powder(more or less to taste)
• 1 tbsp smoked paprika
• 1/2 tsp cinnamon

In a medium sized sauce heat oil and cook the onion, shallot and garlic over medium low heat until softened but not browned.

Add all the other ingredients, stir well and simmer over low heat for about 45-60 minutes, stirring occasionally, until the mixture has reduced, the apples have softened and the mixture begins to thicken. Let the sauce cool before pureeing until smooth in a food processor or blender. Store in airtight container in the fridge if you are using it within a week or so or freeze it in airtight containers. Properly preserving it in mason jars will make it last all summer.

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The Nail Files

For a little change of pace, I'm participating in this week's nail files with My Vickilicious Life and Fabulous but Evil.

I mean, if I'm going to sit in front of my computer watching the Boston Strong concert - I might as well paint my nails. You know...the girliest version of multi-tasking known to man woman!

 

 

 

It was hard getting a good picture of my sparkly nails.  It looks *so* much better in person!

 

OPI Bubblebath (my favorite neutral pink) as coats 1 & 3.  OPI Lights of Emerald City is sandwiched in between.  Sparkly...but subtle.

 

 

 

For a little change of pace, I'm participating in this week's nail files with My Vickilicious Life and Fabulous but Evil.

I mean, if I'm going to sit in front of my computer watching the Boston Strong concert - I might as well paint my nails. You know...the girliest version of multi-tasking known to man woman!

 

 

 

It was hard getting a good picture of my sparkly nails.  It looks *so* much better in person!

 

OPI Bubblebath (my favorite neutral pink) as coats 1 & 3.  OPI Lights of Emerald City is sandwiched in between.  Sparkly...but subtle.

 

 

 

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Nalah and the Pink Tiger by Anne Sawyer-Aitch

     Nalah and the Pink Tiger is about a rambunctious little girl who lives so intensely in her imagination that grown-ups view her as a troublemaker. Things come to a head when, in addition to all the exotic animals that Nalah has "placed” in the house, a pink tiger "follows” her home from the zoo and creates havoc.(-synopsis)

      Nalah is a little girl with a very vivid imagination.  Throughout the book she talks to the imaginary animals that live in her house and cause trouble.  There's a pig that lives in her bathroom and makes her stay in the bath for too long, and an emu who lives in the dining room and loves to eat Nalah's peas and carrots.

      Then one day Nalah meets a pink tiger who follows her home.  The tiger does not get along with the other "animals" in her house and begins to turn the house upside down.  With beautiful illustrations and bold colors, this is a book that children will love to read.

I give this book 4 out of 5 stars.

     Nalah and the Pink Tiger is about a rambunctious little girl who lives so intensely in her imagination that grown-ups view her as a troublemaker. Things come to a head when, in addition to all the exotic animals that Nalah has "placed” in the house, a pink tiger "follows” her home from the zoo and creates havoc.(-synopsis)

      Nalah is a little girl with a very vivid imagination.  Throughout the book she talks to the imaginary animals that live in her house and cause trouble.  There's a pig that lives in her bathroom and makes her stay in the bath for too long, and an emu who lives in the dining room and loves to eat Nalah's peas and carrots.

      Then one day Nalah meets a pink tiger who follows her home.  The tiger does not get along with the other "animals" in her house and begins to turn the house upside down.  With beautiful illustrations and bold colors, this is a book that children will love to read.

I give this book 4 out of 5 stars.

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Cheesy Bacon Cowboy Burger and our Trip to Sedona, AZ

Our trip to Sedona was fantabulous. Such a great way to step back and appreciate what's important. Aside from the red rocks, the energy, the vortex's and small town feel (even with 4 million visitors a year).... Sedona makes me think of burgers. Funny, isn't it! I imagine it is that restaurant that we love The Cowboy Club. Sadly we missed it this stop, but I assure you its on the top of our list for August.

Continue Reading »

Our trip to Sedona was fantabulous. Such a great way to step back and appreciate what's important. Aside from the red rocks, the energy, the vortex's and small town feel (even with 4 million visitors a year).... Sedona makes me think of burgers. Funny, isn't it! I imagine it is that restaurant that we love The Cowboy Club. Sadly we missed it this stop, but I assure you its on the top of our list for August.

Continue Reading »

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We go together like rama-lama-lama-ka-dinga-de-DING-de-DONG (ice cream)

My sister's first job was working at Marble Slab Creamery.  I remember this vividly because she came home every night smelling of waffle cones. (Hmm...now I'm thinking I know *just* the place for kiddo in a few years.)

Working at Marble Slab makes you kind of an ice cream expert...for life.  If Molly recommends an ice cream and mix-in topping, you go with it.

The combination Molly and her husband have been talking about for years? Coffee Ice Cream with Ding Dongs. If I'm remembering the story correctly, Molly and her hubby used to bring Ding-Dongs from home to Marble Slab.

When you're packing you're own ice cream mix-ins, that's dedication, people.  (Or insanity...I forget.)

Now, Ding Dongs are/were my favorite Hostess treat...and I hear they're making a comeback. Yay!  Until then though, don't bother carting your own mix-ins to Marble Slab; make your own ice cream at home.  This ice cream isn't straight-up coffee, instead I went with mocha.  You can never go wrong adding a little chocolate.

Since we've eaten through our stash of Ding Dongs, I made this ice cream with Little Debbie Cocoa Cremes; they're pretty darn close. You can use TastyKakes, Swiss Cake Rolls, whatever you want.  Oh, I just had a flash...ZINGERS!  Are those Hostess?  Must investigate. 

*I love this ice cream making method, but it does involve raw eggs.  If raw eggs make you squeamish, or you're serving this to someone with a compromised immune system, simply use pasteurized eggs.  You'll find them right next to the regular eggs in the grocery store.*

 
Mocha Ding Dong Ice Cream

2 eggs
3/4 cup + 2 TBSP sugar
2 cups heavy cream
1 cup milk
2 TBSP espresso powder
2 TBSP Dutch-process cocoa
4 Ding Dong-esque snack cakes, roughly chopped and chilled

First, make sure the bowl of your ice cream freezer is completely chilled (for at least 24 hours). 

Place your ice cream storage container in the freezer.

Whisk the eggs for 1-2 minutes until light and fluffy.

Gradually whisk in the sugar.  After all of the sugar has been added, whisk for another minute to blend completely.

Whisk in the cream and milk; then add the espresso powder and cocoa.  Whisk until combined.

Pour the mixture into the ice cream maker and process.  Two minutes before the freezing cycle has ended, add in half of the chopped, chilled snack cakes.

{This is the ice cream maker I use...it comes in lots of adorable colors!}

Once the ice cream is finished, spoon into the chilled storage container, adding in the remaining snack cakes throughout. Press plastic wrap onto the ice cream to prevent freezer burn, cover and freeze for 4 hours or so until hardened.

Ding Dong, the witch has been fed...or something like that. 

What's your favorite ice cream/mix-in combo?

---

My sister's first job was working at Marble Slab Creamery.  I remember this vividly because she came home every night smelling of waffle cones. (Hmm...now I'm thinking I know *just* the place for kiddo in a few years.)

Working at Marble Slab makes you kind of an ice cream expert...for life.  If Molly recommends an ice cream and mix-in topping, you go with it.

The combination Molly and her husband have been talking about for years? Coffee Ice Cream with Ding Dongs. If I'm remembering the story correctly, Molly and her hubby used to bring Ding-Dongs from home to Marble Slab.

When you're packing you're own ice cream mix-ins, that's dedication, people.  (Or insanity...I forget.)

Now, Ding Dongs are/were my favorite Hostess treat...and I hear they're making a comeback. Yay!  Until then though, don't bother carting your own mix-ins to Marble Slab; make your own ice cream at home.  This ice cream isn't straight-up coffee, instead I went with mocha.  You can never go wrong adding a little chocolate.

Since we've eaten through our stash of Ding Dongs, I made this ice cream with Little Debbie Cocoa Cremes; they're pretty darn close. You can use TastyKakes, Swiss Cake Rolls, whatever you want.  Oh, I just had a flash...ZINGERS!  Are those Hostess?  Must investigate. 

*I love this ice cream making method, but it does involve raw eggs.  If raw eggs make you squeamish, or you're serving this to someone with a compromised immune system, simply use pasteurized eggs.  You'll find them right next to the regular eggs in the grocery store.*

 
Mocha Ding Dong Ice Cream

2 eggs
3/4 cup + 2 TBSP sugar
2 cups heavy cream
1 cup milk
2 TBSP espresso powder
2 TBSP Dutch-process cocoa
4 Ding Dong-esque snack cakes, roughly chopped and chilled

First, make sure the bowl of your ice cream freezer is completely chilled (for at least 24 hours). 

Place your ice cream storage container in the freezer.

Whisk the eggs for 1-2 minutes until light and fluffy.

Gradually whisk in the sugar.  After all of the sugar has been added, whisk for another minute to blend completely.

Whisk in the cream and milk; then add the espresso powder and cocoa.  Whisk until combined.

Pour the mixture into the ice cream maker and process.  Two minutes before the freezing cycle has ended, add in half of the chopped, chilled snack cakes.

{This is the ice cream maker I use...it comes in lots of adorable colors!}

Once the ice cream is finished, spoon into the chilled storage container, adding in the remaining snack cakes throughout. Press plastic wrap onto the ice cream to prevent freezer burn, cover and freeze for 4 hours or so until hardened.

Ding Dong, the witch has been fed...or something like that. 

What's your favorite ice cream/mix-in combo?

---

reade more... Résuméabuiyad

Blueberry Fool Butter Cake

Blueberry Fool Butter Cake

After the recent success of our East End Mess recipe I thought about other ways to incorporate a simple whipped cream and berry fool into other desserts. Keeping it completely simple I decided to make a plain vanilla butter cake and frost it with the same blueberry fool as in the East End mess recipe. Result: a totally moist and delicious, easy dessert cake.

Butter Cake

Grease two 9 inch cake pans and line the bottoms with parchment paper. Preheat oven to 325 degrees F.
|
Sift together and set aside:

• 1 1/4 cups sifted all purpose flour
• 1 1/2 cups sifted cake flour                                                                           
• 1/2  teaspoon baking soda
• 1 1/2 tsp baking powder
• 1 teaspoon salt

In the bowl of an electric mixer beat together well at high speed with whisk attachment until light and fluffy :

• 2/3 cup butter
• 1/3 cup vegetable oil
• 3 tablespoons good quality vanilla extract
• 1 1/2 cups sugar 

Beat in, one at a time,

• 3 large eggs

Fold in the dry ingredients alternately with:

• 1 1/2 cups buttermilk

I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

Blueberry Fool

Beat to firm peaks:

• 2 1/2 cup whipping cream
• 2 tsp vanilla extract
• 5 rounded tbsp icing sugar (powdered sugar)

Fold to swirl in: 

• 1 cup blueberry jam or compote

For a blueberry compote recipe, click here.

Frost the center and top of the cake with the Blueberry Fool. Top with additional jam to garnish if desired.

Blueberry Fool Butter Cake

After the recent success of our East End Mess recipe I thought about other ways to incorporate a simple whipped cream and berry fool into other desserts. Keeping it completely simple I decided to make a plain vanilla butter cake and frost it with the same blueberry fool as in the East End mess recipe. Result: a totally moist and delicious, easy dessert cake.

Butter Cake

Grease two 9 inch cake pans and line the bottoms with parchment paper. Preheat oven to 325 degrees F.
|
Sift together and set aside:

• 1 1/4 cups sifted all purpose flour
• 1 1/2 cups sifted cake flour                                                                           
• 1/2  teaspoon baking soda
• 1 1/2 tsp baking powder
• 1 teaspoon salt

In the bowl of an electric mixer beat together well at high speed with whisk attachment until light and fluffy :

• 2/3 cup butter
• 1/3 cup vegetable oil
• 3 tablespoons good quality vanilla extract
• 1 1/2 cups sugar 

Beat in, one at a time,

• 3 large eggs

Fold in the dry ingredients alternately with:

• 1 1/2 cups buttermilk

I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

Blueberry Fool

Beat to firm peaks:

• 2 1/2 cup whipping cream
• 2 tsp vanilla extract
• 5 rounded tbsp icing sugar (powdered sugar)

Fold to swirl in: 

• 1 cup blueberry jam or compote

For a blueberry compote recipe, click here.

Frost the center and top of the cake with the Blueberry Fool. Top with additional jam to garnish if desired.

reade more... Résuméabuiyad

Cobb Salad

      Who wants to eat a hot meal in the summer?  I don't, unless it's grilled, but most of the time I'm looking for something cold but filling for lunch.  Often times I'll just have a sandwich or I'll make us a salad for lunch.  However, I get tired of the same old sandwiches and I'm usually hungry again in a few hours after I have a salad.

      Enter the Cobb Salad.  I'll be honest and tell you it was the photo of this salad that drew me in.  Bright, bold colors sitting on a fresh looking bed of lettuce.  I'm all for pretty salads.  Then I read the ingredients.  It sounded like a hearty salad and I loved how it is put together in layers.

      This was one of the best salads I've ever had.  Not only did it look great, it tasted awesome as well!  The chicken and bacon make it a great entree salad and the variety of vegetables was delicious.  The honey mustard vinaigrette was the perfect pairing for this salad.  I really enjoyed taking bites of the vegetables I wanted at a certain time and mixing different ingredients together in piles on my plate.

    My husband enjoyed his salad with the blue cheese the recipe called for but I put cheddar on mine instead.  We both thought this was a great salad and I'll be putting this on our menu plan often this summer.

Cobb Salad  (adapted from Cook's Illustrated)
For the Vinaigrette:
1 t. Dijon mustard
2 garlic cloves, minced
1 t. honey
1/2 t. salt
1/2 t. black pepper
1 t. Worcestershire sauce
2 t. lemon juice
2 T. red wine vinegar
1/4 c. olive oil  

For the salad:
2 large eggs
2 boneless, skinless chicken breasts
1 head romaine lettuce, washed and chopped into ribbons
1 c. grape tomatoes, halved
1 medium avocado, pitted and cubed
5 slices bacon, cooked and crumbled
2 oz. blue cheese (or cheddar if you don't like blue)   
3 T. fresh chives, minced

1.  Combine all ingredients for the vinaigrette in a medium bowl and whisk to combine.  Place in the refrigerator until ready to serve.

2.  Place the eggs in a medium saucepan, cover with 1 inch of water, and bring to a boil.  Boil for 10 minutes then remove from heat, cover, and allow to sit for 5 additional minutes.  Remove the eggs with a slotted spoon and place in ice water.  Allow the eggs to stand in the ice water for 10 minutes.  Peel and slice.

3.  Cut the chicken into 1/2 inch cubes.  Sprinkle with salt and pepper.  Heat 1 tablespoon of olive oil in  a medium skillet over medium high heat.  Saute for 5-6 minutes, turning frequently, until chicken is cooked through.

4.  Place the romaine lettuce on a large serving platter.  Place the chicken along the edge of the lettuce on one side.  Place the tomatoes along the edge of the lettuce on the other side.  Place a row of sliced eggs next to the chicken and a row of avocado next to the tomatoes.  Sprinkle the bacon, cheese, and chives in the center of the salad and serve with a side of the vinaigrette.

This post linked to:
Foodie Friends Friday,

      Who wants to eat a hot meal in the summer?  I don't, unless it's grilled, but most of the time I'm looking for something cold but filling for lunch.  Often times I'll just have a sandwich or I'll make us a salad for lunch.  However, I get tired of the same old sandwiches and I'm usually hungry again in a few hours after I have a salad.

      Enter the Cobb Salad.  I'll be honest and tell you it was the photo of this salad that drew me in.  Bright, bold colors sitting on a fresh looking bed of lettuce.  I'm all for pretty salads.  Then I read the ingredients.  It sounded like a hearty salad and I loved how it is put together in layers.

      This was one of the best salads I've ever had.  Not only did it look great, it tasted awesome as well!  The chicken and bacon make it a great entree salad and the variety of vegetables was delicious.  The honey mustard vinaigrette was the perfect pairing for this salad.  I really enjoyed taking bites of the vegetables I wanted at a certain time and mixing different ingredients together in piles on my plate.

    My husband enjoyed his salad with the blue cheese the recipe called for but I put cheddar on mine instead.  We both thought this was a great salad and I'll be putting this on our menu plan often this summer.

Cobb Salad  (adapted from Cook's Illustrated)
For the Vinaigrette:
1 t. Dijon mustard
2 garlic cloves, minced
1 t. honey
1/2 t. salt
1/2 t. black pepper
1 t. Worcestershire sauce
2 t. lemon juice
2 T. red wine vinegar
1/4 c. olive oil  

For the salad:
2 large eggs
2 boneless, skinless chicken breasts
1 head romaine lettuce, washed and chopped into ribbons
1 c. grape tomatoes, halved
1 medium avocado, pitted and cubed
5 slices bacon, cooked and crumbled
2 oz. blue cheese (or cheddar if you don't like blue)   
3 T. fresh chives, minced

1.  Combine all ingredients for the vinaigrette in a medium bowl and whisk to combine.  Place in the refrigerator until ready to serve.

2.  Place the eggs in a medium saucepan, cover with 1 inch of water, and bring to a boil.  Boil for 10 minutes then remove from heat, cover, and allow to sit for 5 additional minutes.  Remove the eggs with a slotted spoon and place in ice water.  Allow the eggs to stand in the ice water for 10 minutes.  Peel and slice.

3.  Cut the chicken into 1/2 inch cubes.  Sprinkle with salt and pepper.  Heat 1 tablespoon of olive oil in  a medium skillet over medium high heat.  Saute for 5-6 minutes, turning frequently, until chicken is cooked through.

4.  Place the romaine lettuce on a large serving platter.  Place the chicken along the edge of the lettuce on one side.  Place the tomatoes along the edge of the lettuce on the other side.  Place a row of sliced eggs next to the chicken and a row of avocado next to the tomatoes.  Sprinkle the bacon, cheese, and chives in the center of the salad and serve with a side of the vinaigrette.

This post linked to:
Foodie Friends Friday,

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Amaretto Summer Citrus Berry Splash Cocktail

Nothing says summer quite like fresh strawberries! We can't get enough of them and it is only May. Chad has been working on some summer cocktails for our upcoming get-togethers this season. Light and fresh cocktails are always a hit. An adult beverage with just a touch of spirits is perfect for a family barbecue.
Continue Reading »

Nothing says summer quite like fresh strawberries! We can't get enough of them and it is only May. Chad has been working on some summer cocktails for our upcoming get-togethers this season. Light and fresh cocktails are always a hit. An adult beverage with just a touch of spirits is perfect for a family barbecue.
Continue Reading »

reade more... Résuméabuiyad

Nutella magic cake

Have you ever heard of magic cake? Apparently, it is quickly making its rounds across the internet and is the fad of the moment. Essentially it is a single batter that separates into 3 distinct layers after baking - a top cakey layer, a soft custard middle, and a dense crust layer on the bottom. I was very skeptical about this cake, so I had to make it and see if the recipe actually worked.

I've seen many flavor variations on this cake, and those of you who know me probably should have known that I would try the Nutella version first. I mean, who can resist a Nutella cake, right? Not me.

The lovely folks at OXO sent me this fancy 3-in-1 egg separator for me to test out, and I was so excited to use this awesome tool for the cake since I had to work with the whites and yolks separately. As you can see, it sits nicely on the edge of my mixing bowl, and there is even a little ledge in the middle that I can use to crack my egg (no more eggy countertops or bowls!). The egg whites gently fell into my bowl while the egg yolks remained intact in the little egg yolk catcher. The OXO people have thought of everything!

I baked my cake for 55 minutes, and as you can see from the photo above, I didn't get a distinct bottom crust. It's there, but it's not quite as thick as some of the others I've seen on the internet. Perhaps if I had baked my cake for a bit longer, then I would have achieved a taller crust. Regardless, the recipe worked.

Although this recipe was a success, I have to tell you that the cake was just OK. My husband tried a bite and said that the Nutella flavor was too subtle. We both were expecting the Nutella to pop, but it just wasn't there. I did like the crispy top layer and the texture of the custard, but the cake overall was lacking in the flavor department. I'll probably try this cake again but attempt a different variation - perhaps lemon or chocolate orange. I am still happy to have tried this magic cake and am thrilled that it worked. If you make this, please drop me a comment and let me know how yours turned out.

Nutella magic cake

• 1/2 cup unsalted butter
• 2 and 1/2 cups milk
• 1 cup all-purpose flour
• 4 eggs, separated
• 1/8 teaspoon distilled vinegar
• 1 and 1/2 cups powdered sugar
• 1/2 cup Nutella

Directions

Preheat your oven to 325°F. Lightly grease a 8 x8 inch baking pan or a 9-inch round cake pan.

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a handheld mixer, beat the egg whites and vinegar on high speed until you achieve stiff peaks. Set aside. If you only have one stand mixer bowl, I recommend carefully transferring the beaten egg whites to another bowl so you can re-use the bowl again.  No need to wash the bowl!

In a small bowl, melt butter and set aside and allow to cool.

Measure the milk and heat it in the microwave so it is lukewarm (I microwaved for about 45 seconds) and set aside.

In the bowl of a stand mixer (the one you previously used) or in a separate large bowl if using a handheld mixer, beat the egg yolks and sugar on medium speed until the mixture turns a pale yellow. Add in the melted butter and Nutella and mix until smooth.

Turn the mixer down to low and add in the flour until the flour is fully incorporated and the batter is smooth and thick. Stop the mixer and gently whisk in the milk by hand - about 1/2 cup at a time. The resulting batter will be very runny and liquidy. If your batter still contains lumps, turn the mixer on low speed to whisk them out.

Turn off the mixer and gently fold in the egg whites, 1/3 at a time. Be careful and try not to deflate the whites. The final batter will look curdled or lumpy.

Transfer the batter into the greased pan and bake for 55-60 minutes. When the cake is done baking it should jiggle slightly (due to the custard layer). If the cake jiggles a little too much or still looks runny, then bake for a few minutes more. If you are still unsure if the cake is done baking, gently insert a knife or toothpick and make a tiny slit into the cake to check on the custard layer. It should be somewhat wet but not runny.

Let cake cool completely for a minimum of 1 hour before cutting and serving. Cake should be stored in the refrigerator in an airtight container and will keep for several days.

Yield: One 8x8 inch pan or one 9-inch round pan. How you slice it is up to you!

Source: Kirbie's Cravings; originally adapted from The Noshing Bride and White on Rice Couple

Disclaimer: OXO sent me the 3-in-1 egg separator, but I was not paid for this post. All thoughts and opinions are 100% my own. 

Have you ever heard of magic cake? Apparently, it is quickly making its rounds across the internet and is the fad of the moment. Essentially it is a single batter that separates into 3 distinct layers after baking - a top cakey layer, a soft custard middle, and a dense crust layer on the bottom. I was very skeptical about this cake, so I had to make it and see if the recipe actually worked.

I've seen many flavor variations on this cake, and those of you who know me probably should have known that I would try the Nutella version first. I mean, who can resist a Nutella cake, right? Not me.

The lovely folks at OXO sent me this fancy 3-in-1 egg separator for me to test out, and I was so excited to use this awesome tool for the cake since I had to work with the whites and yolks separately. As you can see, it sits nicely on the edge of my mixing bowl, and there is even a little ledge in the middle that I can use to crack my egg (no more eggy countertops or bowls!). The egg whites gently fell into my bowl while the egg yolks remained intact in the little egg yolk catcher. The OXO people have thought of everything!

I baked my cake for 55 minutes, and as you can see from the photo above, I didn't get a distinct bottom crust. It's there, but it's not quite as thick as some of the others I've seen on the internet. Perhaps if I had baked my cake for a bit longer, then I would have achieved a taller crust. Regardless, the recipe worked.

Although this recipe was a success, I have to tell you that the cake was just OK. My husband tried a bite and said that the Nutella flavor was too subtle. We both were expecting the Nutella to pop, but it just wasn't there. I did like the crispy top layer and the texture of the custard, but the cake overall was lacking in the flavor department. I'll probably try this cake again but attempt a different variation - perhaps lemon or chocolate orange. I am still happy to have tried this magic cake and am thrilled that it worked. If you make this, please drop me a comment and let me know how yours turned out.

Nutella magic cake

• 1/2 cup unsalted butter
• 2 and 1/2 cups milk
• 1 cup all-purpose flour
• 4 eggs, separated
• 1/8 teaspoon distilled vinegar
• 1 and 1/2 cups powdered sugar
• 1/2 cup Nutella

Directions

Preheat your oven to 325°F. Lightly grease a 8 x8 inch baking pan or a 9-inch round cake pan.

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a handheld mixer, beat the egg whites and vinegar on high speed until you achieve stiff peaks. Set aside. If you only have one stand mixer bowl, I recommend carefully transferring the beaten egg whites to another bowl so you can re-use the bowl again.  No need to wash the bowl!

In a small bowl, melt butter and set aside and allow to cool.

Measure the milk and heat it in the microwave so it is lukewarm (I microwaved for about 45 seconds) and set aside.

In the bowl of a stand mixer (the one you previously used) or in a separate large bowl if using a handheld mixer, beat the egg yolks and sugar on medium speed until the mixture turns a pale yellow. Add in the melted butter and Nutella and mix until smooth.

Turn the mixer down to low and add in the flour until the flour is fully incorporated and the batter is smooth and thick. Stop the mixer and gently whisk in the milk by hand - about 1/2 cup at a time. The resulting batter will be very runny and liquidy. If your batter still contains lumps, turn the mixer on low speed to whisk them out.

Turn off the mixer and gently fold in the egg whites, 1/3 at a time. Be careful and try not to deflate the whites. The final batter will look curdled or lumpy.

Transfer the batter into the greased pan and bake for 55-60 minutes. When the cake is done baking it should jiggle slightly (due to the custard layer). If the cake jiggles a little too much or still looks runny, then bake for a few minutes more. If you are still unsure if the cake is done baking, gently insert a knife or toothpick and make a tiny slit into the cake to check on the custard layer. It should be somewhat wet but not runny.

Let cake cool completely for a minimum of 1 hour before cutting and serving. Cake should be stored in the refrigerator in an airtight container and will keep for several days.

Yield: One 8x8 inch pan or one 9-inch round pan. How you slice it is up to you!

Source: Kirbie's Cravings; originally adapted from The Noshing Bride and White on Rice Couple

Disclaimer: OXO sent me the 3-in-1 egg separator, but I was not paid for this post. All thoughts and opinions are 100% my own. 

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The Chronicles of a Klutz...

After telling you from time to time how much of a klutz I am, I've decided to start a recurring series.  First, it makes me feel better if I think someone is laughing *with* me and my stupidity antics.  Second, I think some of you can actually relate to this!

Just call me Princess Grace!  I preface my next statement by saying that I was neither drinking nor wearing footwear (such as heels or flip-flops) that can cause your regular stride to change.

I fell up my friend's deck stairs on Memorial Day. You know that feeling when you know you're going to go down and can try and brace yourself?  Yeah....that didn't happen this time.  One second I'm upright; the next, I'm inspecting the wood planking...as my friends gasp in unison.

 On the bright side - I didn't break any bones!

I now sport some pretty spectacular bruises.  A HUGE one from my left knee down to mid-shin, linear ones on my right and left thighs (where I hit the top two steps) and a big circle on my inner arm that I just. can't. explain. I don't see skirts in my future for a while!

I also pulled some muscles starting at my hip all the way down to my ankle and have bone bruises.  What?!?!  It takes talent to do that much damage!

I take solace in knowing that none of my friends got that on video.  Anyone else as clumsy as I am?

After telling you from time to time how much of a klutz I am, I've decided to start a recurring series.  First, it makes me feel better if I think someone is laughing *with* me and my stupidity antics.  Second, I think some of you can actually relate to this!

Just call me Princess Grace!  I preface my next statement by saying that I was neither drinking nor wearing footwear (such as heels or flip-flops) that can cause your regular stride to change.

I fell up my friend's deck stairs on Memorial Day. You know that feeling when you know you're going to go down and can try and brace yourself?  Yeah....that didn't happen this time.  One second I'm upright; the next, I'm inspecting the wood planking...as my friends gasp in unison.

 On the bright side - I didn't break any bones!

I now sport some pretty spectacular bruises.  A HUGE one from my left knee down to mid-shin, linear ones on my right and left thighs (where I hit the top two steps) and a big circle on my inner arm that I just. can't. explain. I don't see skirts in my future for a while!

I also pulled some muscles starting at my hip all the way down to my ankle and have bone bruises.  What?!?!  It takes talent to do that much damage!

I take solace in knowing that none of my friends got that on video.  Anyone else as clumsy as I am?

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Honey Barbeque Grilled Wings

Honey Barbeque Grilled Wings

I really didn't intend to post a recipe for these wings but when I posted a pic of them, still on the grill from my iPhone on Rock Recipes Facebook Page the strong response was quite unexpected. It seemed people were drooling in front of their screens and repeatedly asking how I prepared them.

I hadn't intended on posting it because to me honey barbeque wings are just honey mixed with your favorite BBQ sauce and maybe a little extra heat, then repeatedly brushed onto grilled wings. I do make several of my own barbeque sauces though and my brown sugar balsamic Barbeque sauce works particularly well in this recipe. They turn out with  a beautiful sweet sticky glaze that people simply go mad for. Even when we are barbequing other meats, we tend to throw on a few of these wings to enjoy even before the other food even hits the plate.

They are incredibly addictive and it is practically impossible to eat more than just one. Only yesterday, just as the kids were arriving after school, I whipped up this small batch, just to take the photo. My daughter, Olivia, when offered them said, "Yeah, I just want one." She ate half the plate.

Brown Sugar Balsamic BBQ Sauce

• 1 large red onion, diced
• 6 cloves minced garlic
• 3 tbsp olive oil
• 1 large apple thinly sliced

Saute all together in a medium sized saucepan until the onions and apples have softened. Add:

• 8 large very ripe diced tomatoes with the skins removed ( or a 28-32 ounce can crushed tomatoes)

Saute together until the tomatoes begin  break down and get mushy (or until the sauce is reduced by 1/4 if using canned tomatoes), then add:

• 1 1/4 c ups brown sugar
• 1/2 cup balsamic vinegar
• 1 teaspoon ground thyme
• 1 tsp crushed chili paste (or 1/2 tsp cayenne pepper, more or less to taste of either if you want to better control the heat)
• 2 tbsp smoked paprika
• 2 tbsp chili powder
• 1/2 whole nutmeg, finely grated
• 2 tbsp fresh finely grated ginger
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper

Simmer all together over low heat for about a half hour or until the sauce reaches the consistency of a good barbeque sauce. I like mine a little thicker than most because it is easier to brush on whatever is being grilled. Puree the sauce to make it extra smooth if you prefer. I always do.
Store in airtight container in the fridge if you are using it within a week or so or freeze it in airtight containers. Properly preserving it in mason jars will make it last all summer.

Honey Barbeque Wings

• 3- 4 lbs chicken wings, tips removed and cut in two pieces
• salt and pepper to season
• 1 cup Brown Sugar Balsamic BBQ Sauce
• 1/2 cup honey
• 1 1/2 tsp hot sauce ( I like to use sriracha hot chili sauce, more or less to taste)

Mix together the BBQ sauce, honey and hot sauce and set aside.

Season the chicken wings with salt and pepper, then grill them on medium heat until the skins are browned and they are almost cooked. At that point, turn the heat down to about medium low and begin to brush on the honey barbeque glaze, continuously turning the wings and building layers of sticky sweet sauce. I usually coat them at least 3 times with the sauce while they are on the grill.

Honey Barbeque Grilled Wings

I really didn't intend to post a recipe for these wings but when I posted a pic of them, still on the grill from my iPhone on Rock Recipes Facebook Page the strong response was quite unexpected. It seemed people were drooling in front of their screens and repeatedly asking how I prepared them.

I hadn't intended on posting it because to me honey barbeque wings are just honey mixed with your favorite BBQ sauce and maybe a little extra heat, then repeatedly brushed onto grilled wings. I do make several of my own barbeque sauces though and my brown sugar balsamic Barbeque sauce works particularly well in this recipe. They turn out with  a beautiful sweet sticky glaze that people simply go mad for. Even when we are barbequing other meats, we tend to throw on a few of these wings to enjoy even before the other food even hits the plate.

They are incredibly addictive and it is practically impossible to eat more than just one. Only yesterday, just as the kids were arriving after school, I whipped up this small batch, just to take the photo. My daughter, Olivia, when offered them said, "Yeah, I just want one." She ate half the plate.

Brown Sugar Balsamic BBQ Sauce

• 1 large red onion, diced
• 6 cloves minced garlic
• 3 tbsp olive oil
• 1 large apple thinly sliced

Saute all together in a medium sized saucepan until the onions and apples have softened. Add:

• 8 large very ripe diced tomatoes with the skins removed ( or a 28-32 ounce can crushed tomatoes)

Saute together until the tomatoes begin  break down and get mushy (or until the sauce is reduced by 1/4 if using canned tomatoes), then add:

• 1 1/4 c ups brown sugar
• 1/2 cup balsamic vinegar
• 1 teaspoon ground thyme
• 1 tsp crushed chili paste (or 1/2 tsp cayenne pepper, more or less to taste of either if you want to better control the heat)
• 2 tbsp smoked paprika
• 2 tbsp chili powder
• 1/2 whole nutmeg, finely grated
• 2 tbsp fresh finely grated ginger
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper

Simmer all together over low heat for about a half hour or until the sauce reaches the consistency of a good barbeque sauce. I like mine a little thicker than most because it is easier to brush on whatever is being grilled. Puree the sauce to make it extra smooth if you prefer. I always do.
Store in airtight container in the fridge if you are using it within a week or so or freeze it in airtight containers. Properly preserving it in mason jars will make it last all summer.

Honey Barbeque Wings

• 3- 4 lbs chicken wings, tips removed and cut in two pieces
• salt and pepper to season
• 1 cup Brown Sugar Balsamic BBQ Sauce
• 1/2 cup honey
• 1 1/2 tsp hot sauce ( I like to use sriracha hot chili sauce, more or less to taste)

Mix together the BBQ sauce, honey and hot sauce and set aside.

Season the chicken wings with salt and pepper, then grill them on medium heat until the skins are browned and they are almost cooked. At that point, turn the heat down to about medium low and begin to brush on the honey barbeque glaze, continuously turning the wings and building layers of sticky sweet sauce. I usually coat them at least 3 times with the sauce while they are on the grill.

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Sweet and Spicy Eggroll Dipping Sauce and a Giveaway!

    I love Asian food.  I try to cook it at least once a week.  Occasionally we'll order eggrolls or wontons to eat with our meal but more often then not I'll buy some frozen eggrolls and heat them up with our dinner.  The ones we buy are pretty good and they really crisp up in the oven.

    The only problem with the ones I buy is that there is no dipping sauce including in the box.  I usually stock up on sauce when we get take out but at least once a month we go without any dipping sauce.  When I saw this sweet and spicy dipping sauce on Sarah's blog I was thrilled because I almost always have these ingredients in my pantry.

     The sauce is perfect for eggrolls.  It's a little bit sweet, a little bit spicy, and tastes great with Asian food.  It's also easy to whip up on the fly whenever I discover I'm out of sauce.

     Don't forget to check out the end of this post for a  giveaway!  I'm holding a drawing for a free 1-year membership to Cooking Contest Central!  This fabulous website is great if you like entering recipe contests.  You will win free access for 1 year to a list of cooking contests, tips, and even a community forum!  I just joined this community in January and I've already had won prizes in 3 contests!

Sweet and Spicy Dipping Sauce  (slightly adapted from A Taste of Home Cooking)
2 T. rice wine vinegar
1 T. sugar
1/2 t. salt
1/2 t. pepper
1 T. Thai chili sauce
1/2 t. Sriracha sauce

1.  Combine the vinegar and sugar in a small saucepan.  Heat for 5 minutes on low.

2.  Add in the salt, pepper, Thai chili sauce, and Sriracha and heat for 1 more minute.  Remove from heat and serve with eggrolls.

GIVEAWAY

 

     One of my readers will win a one year subscription to Cooking Contest Central!  This is a great place to get tips, support, and information about cooking/recipe contests.  

     THIS CONTEST HAS NOW ENDED.  The winner is #5-Katie Clark!  Congratulations!

Some fun facts about Cooking Contest Central:

-Cooking Contest Central is the largest website and online community dedicated to cooking and recipe contests.

-An annual subscription is $25.  Members receive access to contest listings, member forums, winning recipes archives, contest alert newsletters, the opportunity to enter "members only" recipe contests, and the option to join the CCC Food Blogger Network.

-We are home to 4 of the Pillsbury Bake-Off $1,000,000 winners!

-Many of our members have used their cooking contest wins to build an impressive resume in the food world.  We are home to many successful food bloggers, cookbook authors (even a James Bears Award winner!), restaurant owners, and TV personalities.

-Cooking Contest Central was founded in 1997 and has been the gathering place for award-winning cooks for over 15 years.  

-More information is available on the "Join Us" page:  http://cookingcontestcentral.com/join-us/

    I love Asian food.  I try to cook it at least once a week.  Occasionally we'll order eggrolls or wontons to eat with our meal but more often then not I'll buy some frozen eggrolls and heat them up with our dinner.  The ones we buy are pretty good and they really crisp up in the oven.

    The only problem with the ones I buy is that there is no dipping sauce including in the box.  I usually stock up on sauce when we get take out but at least once a month we go without any dipping sauce.  When I saw this sweet and spicy dipping sauce on Sarah's blog I was thrilled because I almost always have these ingredients in my pantry.

     The sauce is perfect for eggrolls.  It's a little bit sweet, a little bit spicy, and tastes great with Asian food.  It's also easy to whip up on the fly whenever I discover I'm out of sauce.

     Don't forget to check out the end of this post for a  giveaway!  I'm holding a drawing for a free 1-year membership to Cooking Contest Central!  This fabulous website is great if you like entering recipe contests.  You will win free access for 1 year to a list of cooking contests, tips, and even a community forum!  I just joined this community in January and I've already had won prizes in 3 contests!

Sweet and Spicy Dipping Sauce  (slightly adapted from A Taste of Home Cooking)
2 T. rice wine vinegar
1 T. sugar
1/2 t. salt
1/2 t. pepper
1 T. Thai chili sauce
1/2 t. Sriracha sauce

1.  Combine the vinegar and sugar in a small saucepan.  Heat for 5 minutes on low.

2.  Add in the salt, pepper, Thai chili sauce, and Sriracha and heat for 1 more minute.  Remove from heat and serve with eggrolls.

GIVEAWAY

 

     One of my readers will win a one year subscription to Cooking Contest Central!  This is a great place to get tips, support, and information about cooking/recipe contests.  

     THIS CONTEST HAS NOW ENDED.  The winner is #5-Katie Clark!  Congratulations!

Some fun facts about Cooking Contest Central:

-Cooking Contest Central is the largest website and online community dedicated to cooking and recipe contests.

-An annual subscription is $25.  Members receive access to contest listings, member forums, winning recipes archives, contest alert newsletters, the opportunity to enter "members only" recipe contests, and the option to join the CCC Food Blogger Network.

-We are home to 4 of the Pillsbury Bake-Off $1,000,000 winners!

-Many of our members have used their cooking contest wins to build an impressive resume in the food world.  We are home to many successful food bloggers, cookbook authors (even a James Bears Award winner!), restaurant owners, and TV personalities.

-Cooking Contest Central was founded in 1997 and has been the gathering place for award-winning cooks for over 15 years.  

-More information is available on the "Join Us" page:  http://cookingcontestcentral.com/join-us/

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Orange Amaretto Citrus Bars - Ready in Just 35 Minutes!

Finger foods, especially bars and brownies, are always the most popular dessert at get-togethers. So lately every time there is a potluck I am whipping up a batch of another bar or brownie (or even an individual trifle). I can't seem to get citrus off the brain. So, for the last pot luck I pulled together these fabulous Orange Amaretto Citrus Bars that are in the oven in just 10 minutes!

Continue Reading »

Finger foods, especially bars and brownies, are always the most popular dessert at get-togethers. So lately every time there is a potluck I am whipping up a batch of another bar or brownie (or even an individual trifle). I can't seem to get citrus off the brain. So, for the last pot luck I pulled together these fabulous Orange Amaretto Citrus Bars that are in the oven in just 10 minutes!

Continue Reading »

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Lazy Day Truffles

Say you want to make truffles, but...

A. ...you don't have any heavy cream,
B. ...you don't want to wait for ganache to cool,
C. ...you're feeling a little lazy.

Well, I have just the truffles for you.  Cocoa Almond Truffles.

Cocoa Almond Truffles are made from cocoa powder instead of ganache and mixed together with slivered almonds, espresso powder, vanilla and almond extracts.  They're not smooth like ganache truffles, but have a little crunch from the finely chopped almonds and are cocoa-y.  (I'm not sure cocoa-y is a word, but when you eat something cocoa-y, you know it.)

Roll them in powdered sugar, natural or Dutch-process cocoa, and voila!

I had the best of intentions of giving the majority of these truffles away, but was vetoed by the boys in my house.  Mr. E even added a few to his morning protein smoothies.  Yes, we're the epitome of health around here.

Hope you enjoy!  Click over to Imperial Sugar for the recipe. :)

---

Say you want to make truffles, but...

A. ...you don't have any heavy cream,
B. ...you don't want to wait for ganache to cool,
C. ...you're feeling a little lazy.

Well, I have just the truffles for you.  Cocoa Almond Truffles.

Cocoa Almond Truffles are made from cocoa powder instead of ganache and mixed together with slivered almonds, espresso powder, vanilla and almond extracts.  They're not smooth like ganache truffles, but have a little crunch from the finely chopped almonds and are cocoa-y.  (I'm not sure cocoa-y is a word, but when you eat something cocoa-y, you know it.)

Roll them in powdered sugar, natural or Dutch-process cocoa, and voila!

I had the best of intentions of giving the majority of these truffles away, but was vetoed by the boys in my house.  Mr. E even added a few to his morning protein smoothies.  Yes, we're the epitome of health around here.

Hope you enjoy!  Click over to Imperial Sugar for the recipe. :)

---

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Vegetable Egg Rolls

    A few days ago I took a look at my 32 while 32 challenge to see if there was anything I could make this weekend.  One thing that jumped out at me was the homemade egg rolls.  I really want to start making my own egg rolls because I cook Asian at least once a week and the egg rolls I buy from the store are just ok.  I figured they couldn't be too hard to make so I put them on the menu plan for Sunday just in case they took longer then I thought they would.

    For my first ever homemade egg roll I thought make a vegetarian one would be easiest.  When I went to the market to look for the ingredients I was shocked that they didn't have bean sprouts.  There were 4 kinds of broccoli sprouts but not a single bean sprout in the store.  I ended up buying the broccoli sprouts which looked exactly like the bean sprouts and tasted similar as well.

    I was surprised by how easy they were to make and can't believe I haven't made them before!  The wrappers crisped up and turned golden brown in the oven, the vegetables were semi-crisp inside the rolls, and they were flavorful.  I dipped them in some sweet chili sauce and they were awesome.

Vegetable Egg Rolls (adapted from For the Love of Cooking)
1 T. olive oil
2 c. cabbage, sliced into ribbons
2 c. carrots, shredded
2 c. broccoli sprouts (or bean sprouts)
4 green onions, white parts only, sliced
1 t. fresh ginger, grated
3 cloves garlic, minced
2 T. soy sauce
1 T. cornstarch
2 T. water
12 egg roll wrappers

1.  Preheat the oven to 400 degrees.

2.  Heat the olive oil in a large skillet over medium heat.  Add in the cabbage, carrots, sprouts, ginger, and garlic and saute for 4-5 minutes.

3.   Mix the soy sauce, cornstarch, and water in a small bowl.  Add to the cabbage mixture, along with the green onions, and continue cooking for 2-3 minutes.  Remove from heat and let cool.

4.  Place two tablespoons of the cooled mixture on the center of the egg roll wrap.  Fold the bottom up over the filling.  Then fold the two sides over and roll it up.

5.  Spray a baking sheet with cooking spray.  Place the rolled up egg rolls on a baking sheet, seam side down.  Spray the tops of the egg rolls with cooking spray.

6.  Bake for 10 minutes, flip over, and continue baking for 6-8 minutes.  Serve with sweet and sour or sweet chili sauce.

To Freeze:  Place the unbaked egg rolls on a baking sheet and place in the freezer for 15 minutes.  Remove and transfer to a freezer bag.  Freeze for up to 3 months.  To bake, preheat the oven to 425 degrees.  Bake for 10-12 minute per side.

    A few days ago I took a look at my 32 while 32 challenge to see if there was anything I could make this weekend.  One thing that jumped out at me was the homemade egg rolls.  I really want to start making my own egg rolls because I cook Asian at least once a week and the egg rolls I buy from the store are just ok.  I figured they couldn't be too hard to make so I put them on the menu plan for Sunday just in case they took longer then I thought they would.

    For my first ever homemade egg roll I thought make a vegetarian one would be easiest.  When I went to the market to look for the ingredients I was shocked that they didn't have bean sprouts.  There were 4 kinds of broccoli sprouts but not a single bean sprout in the store.  I ended up buying the broccoli sprouts which looked exactly like the bean sprouts and tasted similar as well.

    I was surprised by how easy they were to make and can't believe I haven't made them before!  The wrappers crisped up and turned golden brown in the oven, the vegetables were semi-crisp inside the rolls, and they were flavorful.  I dipped them in some sweet chili sauce and they were awesome.

Vegetable Egg Rolls (adapted from For the Love of Cooking)
1 T. olive oil
2 c. cabbage, sliced into ribbons
2 c. carrots, shredded
2 c. broccoli sprouts (or bean sprouts)
4 green onions, white parts only, sliced
1 t. fresh ginger, grated
3 cloves garlic, minced
2 T. soy sauce
1 T. cornstarch
2 T. water
12 egg roll wrappers

1.  Preheat the oven to 400 degrees.

2.  Heat the olive oil in a large skillet over medium heat.  Add in the cabbage, carrots, sprouts, ginger, and garlic and saute for 4-5 minutes.

3.   Mix the soy sauce, cornstarch, and water in a small bowl.  Add to the cabbage mixture, along with the green onions, and continue cooking for 2-3 minutes.  Remove from heat and let cool.

4.  Place two tablespoons of the cooled mixture on the center of the egg roll wrap.  Fold the bottom up over the filling.  Then fold the two sides over and roll it up.

5.  Spray a baking sheet with cooking spray.  Place the rolled up egg rolls on a baking sheet, seam side down.  Spray the tops of the egg rolls with cooking spray.

6.  Bake for 10 minutes, flip over, and continue baking for 6-8 minutes.  Serve with sweet and sour or sweet chili sauce.

To Freeze:  Place the unbaked egg rolls on a baking sheet and place in the freezer for 15 minutes.  Remove and transfer to a freezer bag.  Freeze for up to 3 months.  To bake, preheat the oven to 425 degrees.  Bake for 10-12 minute per side.

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Corn Flake Crusted French Toast and The Sedona Rouge

It has been such a crazy few months around here. Working from home together with a 3 year old is better some days than others. It's really easy to stay in work mode all the time. So, Chad and I decided a little family vacay was in order. Sedona is the perfect location for a family get away, a chance for us to step away from the everyday and appreciate the things that are important. No schedules, just family fun in the most beautiful place I have ever been. Peace, serenity and energy make for a fabulous destination.

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It has been such a crazy few months around here. Working from home together with a 3 year old is better some days than others. It's really easy to stay in work mode all the time. So, Chad and I decided a little family vacay was in order. Sedona is the perfect location for a family get away, a chance for us to step away from the everyday and appreciate the things that are important. No schedules, just family fun in the most beautiful place I have ever been. Peace, serenity and energy make for a fabulous destination.

Continue Reading »

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