Thursday, November 29, 2012

An Everything Fall Cake

We celebrated our friend Josh's birthday a couple months ago and his girlfriend Missy made one of the best Fall cakes I've ever tasted. It's two different spiced cakes (Apple Cobbler cake & Pumpkin, Rum and Maple cake) layered together with delectable Brown Sugar frosting. OMGoodness!

This recipe was originally baked as cupcakes but my creative friend turned it into a delicious birthday cake. You can find the original post on Cupcake Project's blog and find out how Missy constructed this cake on her blog, The Dabbler Ramblings. It's been great getting to know Missy. I believe she's the first person I've ever met that is truly from Louisiana; and it's even better because she too loves to bake and cook and go all out when it comes to food. Gotta love a Southern Belle!
Thank you for sharing, Missy!

Let the baking begin with these links from Cupcake Project:

Wednesday, November 28, 2012

Crustless All-Meat Quiche

Happy Wednesday! This morning I woke up feeling extremely hungry and parched, don't know why but sometimes I get that way. But instead of making something quick and easy, I decided to make something slow and protein-y! I baked a Crustless All-Meat Quiche. I haven't adhered to a "real" quiche recipe but this is the only way I can name something that is easy to find in search engines. So please forgive me, all you foodies out there...naming egg foods isn't my strong suit. But here goes:

Crustless All-Meat Quiche

4 large eggs
1/8 cup Nonfat milk
1-2 Tablespoon of Lowfat Kefir Yogurt Cheese or Greek Yogurt
5 strips of Turkey bacon, rough chop into short stips (I use Applegate All-Natural Turkey bacon)
2 cooked chicken & herb sausage links, rough chopped (Applegate Chicken & Sage)
4-5 oz of Italian Chicken Sausage
1/4 cup of Shredded Italian Five Cheese blend
2 teaspoons of Italian seasoning 
Salt, Pepper and garlic powder to taste
1 tablespoon of oil
  • Preheat oven to 350 degrees. Spray nonstick baking spray onto a French white 1.5 quart ceramic bakeware.
  • Beat eggs, milk and kefir yogurt cheese until well blended. Give it a dash of some salt, pepper and garlic powder. Set aside.
  • In a nonstick pan over medium high heat, oil pan and wipe excess oil. When heated add chicken sausage and cook until pink is gone. Add chopped turkey bacon, chopped chicken sausage links and italian seasoning. Cook until meats are well heated. Add salt, pepper and garlic to taste.
  • Pour meat mixture into bakeware. Sprinkle meat mixture with cheese.
  • Immediately, pour egg mixture onto meat. Bake in oven for about 30 minutes or until middle of quiche is firm. 
  • Garnish with basil and enjoy!

Monday, November 26, 2012

Favorite Shopping Catalog

I don't subscribe to a lot of magazines nor am I comfortable with companies contacting me with their junk mail. But one of my favorite shopping catalogs is Penzeys Spices. Not. Junk Mail.

Every single issue is filled with stories about customers and traditional recipes from their kitchens. It makes me to proud to love to cook. There is a special bond between people who love to cook and share their bounty with others, and I believe Penzeys catalog captures that. I just want to hug each one of those people and thank them for sharing their delicious recipes.

I've made great Traditional Butter Cookies from a recipe they shared last year and this year, I'm bound to make more cookies from their current issue. I'm setting my sights on baking Irish Cream Delights and Cassie's Chicago Crunch Cookies. Please do check back when I have successfully made them. I can't wait to share!

Wednesday, November 21, 2012

Thanksgiving Dinner Ideas

I've never brined a turkey before but I've never heard of something tasting bad because it was brined. For SUPER easy delicious turkey, try Reynolds Oven Bags. Seriously, it's never disappointed me and I get the same results every time. So brine first, then bake in bag. Perfect.

One of my favorite shows to watch online or on tv is America's Test Kitchen. They offer so much background information on making amazing American food. These baked apples are sure to bring extra tart and spice to your Thanksgiving table.
BTW, my sister Samantha made their German Chocolate was HIT! I only wish I was there to help her consume the cake over the course of the day. 

Last but not least, Deviled Eggs! Everyone has their own version of this recipe but after watching this video, I think I might have to try making this for tomorrow. Instead of mayo, I'll be using Vegenaise and maybe limit the amount of chopped onions.
Happy Thanksgiving Everyone!

Monday, November 12, 2012

A Happy Monday Card

This card made me laugh out loud for sure! I love reading my girl Sara's FB posts. Love her humor and her smile. Have a great Monday!

I love mac n' cheese. All kinds of mac n' cheese...boxed, gourmet or leftover. Bring it!

Friday, November 9, 2012

Moist Chocolate Zucchini Bundt Cake

Hi there! It's been a long time and while I have been gone, I have been baking and baking. To be honest, I'm carbed out but somehow I never really let go of carbs. It's hard.

Well, this is one of the best recipes for zucchini I have ever made. I found the original recipe from Closet Cooking site. Seriously, this guy Kevin can COOK. I love his recipes and I will definitely have to make his Pumpkin Pie Pancakes (with Caramel Sauce) this holiday season. Great site for recipes and good food. I can attest to that from this recipe I've adapted.

I adjusted this recipe according to what my husband likes and what I had. My bread pan was crusty and rusty so I decided to use my beautiful bundt pan instead. Worked for me. For a decadent, crazy finish, I  made homemade ganache. Writing this post reminds me of why I am not a size 2. Ha. I'm a "size Pleased", that's what. Have a great weekend!

Moist Chocolate Zucchini Bundt Cake
Recipe adapted from the Closet Cooking Chocolate Zucchini Bread (Pinned it!)

1 1/2 c Zucchini, grated
3/4 c Light Brown Sugar
1/4 c Canola oil
1/3 c Nonfat Greek Yogurt
1 tsp Madagascar vanilla
1 egg
1 c Unbleached flour
1/2 c of Whole Wheat Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Himalayan pink salt
1/4 c Hershey's cocoa powder
1/4 tsp Cinnamon
1/2 c Semi-sweet chocolate chips
  • Preheat oven 350 degrees. Grease bundt pan with non-stick baking spray. Line bottom of pan with parchment paper. 
  • In a large bowl, mix zucchini, light brown sugar, canola oil, greek yogurt and egg, blend well.
  • In a medium bowl with a whisk, mix white flour, wheat flour, baking soda, baking powder, salt, cocoa and cinnamon until blended.
  • Mix dry ingredients into large bowl of wet ingredients. Mix in chocolate chips. Blend well.
  • Pour batter into sprayed bundt pan. 
  • Bake for 40-48 minutes depending on your oven. Let cool in pan and then transfer to rack or plate. 
  • Once cooled, drizzle with ganache or sift powdered sugar on top.