I♥food4thought

One of the perks of being part of my baking group, Tuesdays w/ Dorie, is not only seeing their amazing variations on baked goods every Tuesday (duh?!) but also being inspired by other things they cook and bake on the other 6 days.

During my daily GR lurking I came across, Lindsey’s, blog with her cilantro inspired chicken. I would say that cilantro is a popular ingredient in many Vietnamese dishes so I am a big fan of the flavor. Since I am a bad wifey and had no idea what I was making for dinner that night, I scrolled through the ingredients quickly hoping I had everything to make it and was bummed that I didn’t have orange juice or limes but after talking to my cooking-partner-in-crime, Nikki, she confirmed for me that lemons could work even though she thinks limes would be better. That settled it! I had a few lemons left over from some various baking projects and just decided to go for it and see how it tasted with my citrus switcheroo.

(Recipe from Cafe Johnsonia | photos from me!)

INGREDIENTS

1/2 cup chopped onion
1/3 cup fresh cilantro leaves
1/4 cup fresh parsley leaves (I used 1 tsp dried parsley)
juice of 1 orange (I omitted)
juice of 1 lime (I substituted 2 lemons)
1 tablespoon canola oil
2 garlic cloves
6 boneless, skinless chicken breasts
1 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
Cooking spray

To serve: fresh lime wedges

INSTRUCTIONS

Combine first 7 ingredients in a food processor; process until smooth. Place the chicken breasts and the herb mixture in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bags occasionally.

I think food tastes better when you make a big mess!

Prepare grill.

Remove chicken from bag; discard marinade. Let chicken stand 15 minutes. Sprinkle chicken evenly with salt, cumin, and pepper. Place chicken, breast side down, on a grill rack coated with cooking spray. Grill 12 minutes on each side or until a thermometer registers 165°, turning once.

[NOTES: I used my grill pan. I grilled, on medium heat, about 10-12 minutes each side.]

Served with 1/2 baked potato.

ENJOY!

Husband rating: A+
He loved it! Chicken was moist and tender with a nice kick from the cumin and lemon.

Wifey rating: A/A+
ditto hubs. I definitely will make again but next time I do want to try with the orange and limes to see a comparison.

Its not what you’re thinking… You all are so narsty! Let’s get back to G-rated thoughts now…

(Nikki,You know I am talking to you!)

I promised my husband that I would change my last name before our first year anniversary. Its been 10 months so I am getting down to the deadline. Just to clarify, I always knew I would change to my husband’s name after I got married so its not an issue of losing my identity that has prevented me from taking the plunge. I guess I am not as attached to my last name as some brides are. I have 2 brothers that will carry on my family’s name and to be honest… [married name] is easier to say than [maiden name]. But the real reason why its taken so long is pure and simple: L-A-Z-Y!

Unfortunately (or fortunately) last week I received a letter from the DMV letting me know that its time for my license renewal that required me to come down to the station and take a new picture. UGH. So before I could kill 2 birds with one stone I finally drove my arse down to the Social Security Office promptly at 9am to change my last name from Clara N –> Clara O.

I drove up and saw that the line was already overflowing through the front door and starting to wrap around the side of the building… greeeeeeat. I was half tempted to bust a U and head home when I convinced myself any other day wouldn’t make a difference. I parked my car in a space that was far too compact for my Honda and got in the end of the line. The line slowly trudged forward like an assembly line. When I was getting close to the front I started getting giddy. Not too bad… only about 30 minutes, until I realized that I was getting to the front of the line to pull a ticket number. sigh…

An hour later they called my number: A174. The number is burned into my brain b/c I was staring at it for 60 minutes straight. Just a tip folks. A watched ticket number doesn’t get called. Bring a book. I need to write that down and submit it to the fortune cookie peeps so that other Chinese fast food eaters can be privy to the same wisdom.

Since I came prepared with the appropriate SS-5 form, identification (ie drivers license), marriage certificate and SS card, I was done in about 10 minutes. I have to admit I kinda cringed when they shredded my SS card. I wasn’t expecting that! I thought I could save it, maybe use it to scrapbook or something. Ah well… its in SS card heaven now.

How does it feel to have a new last name?

It feels… weird but a good kind of weird. Let’s put it this way. When the SS agent guy asked me to verify the information was correct on the change-of-name application I scanned it really fast and said “My last name is wrong… oh wait… no thats right.” Oops. I guess its gonna take me a little time to get use to the O word.

Next stop: DMV

PS. My reality tv junkie slash bloggy friend, April, reminded me yet another reason to change my last name; now people won’t think I am related to Tila Tequila. Sadly my hubs loves that skanky show. In T’s defense, I admit its like a car crash… you can’t look away!

Apologies to this week’s TWD hostess, Diane @ Diane’s Dishes for not being able to complete her Dorie selection this week. Unfortunately I got plagued with baked-out syndrome after baking various cupcake orders and Mother’s day sweets. Make no mistake though, I am incredibly bummed b/c Tuesday has quickly become my favorite day to connect with all my fellow TWDers via their blogs and Dorie inspired desserts. Please forgive me. I’ll be back in my baking apron next week.

At least for the rest of the day I will be baking in spirit via the TWD blogroll and indulging in my fellow bakers’ Florida pie-scapades. I have no doubts that I will be blown away with everyone’s take on an old fashion Floridian favorite.

Here’s the recipe for any readers that wanna give this recipe a whirl. I am definitely putting this one on the must-bake-someday list myself.

Florida Pie
(Recipe from DG Baking: From my home to yours pages 340-341)

INGREDIENTS

1-9-inch graham cracker crust, fully baked and cooled (recipe after the cut)
1-1/3 cups heavy cream
1-1/2 cups shredded sweetened coconut
4 large eggs, separated
1-14 oz can sweetened condensed milk
1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)
1/4 cup of sugar

INSTRUCTIONS

Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment of a silicone mat.

Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the reaming juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.

Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.

To assemble pie w/ meringue—
Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer, fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.

Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you’ve got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.

Next week: Madeleines pages 166-168 or can choose to revisit a past Dorie recipe.

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I found this meme trolling around on the blogosphere a couple weeks ago but now I can’t remember where I found it. Ooops! Hopefully they will find me and say … Hey give me my meme credit, yo?! and I’ll edit my BU post haste.

But I came up with the title so I didn’t totally steal this one. Don’t you love the way my reality works? Here are a couple that didn’t make the cut in case you were interested.

Blogging for dummies Meme
How-to be a blogger Meme
Stay at home blogger (SAHB) Meme
What bloggers do when they have blogger’s block Meme

::crickets::

Well… Ok then. Meme time.

1. Why did you start your blog?
Uh… I think Nikki told me too. HAHA! Honestly I think its b/c she was teaching me how to cook (via the internet) and showed me her blog and I was hooked after that.

2. How did you come up with your blog name?
Well being a certified blog-ddict I have 2 blogs: I♥food4thought and I♥cuppycakes!

It was a play off my knottie name. Since many ex-knotties are now my dear friends that have transcended “wedding” into the blogosphere, it was just an easy way to identify myself to them. I think my blog names encompass what people can expect to read in my blogs. Obviously the cuppycakes one is all cupcakes all the time while the food one is about food but also my life’s thoughts and randomness.

3. Do your friends and family know about your blog, and what do they think?
I wouldn’t say all my friends and family. My little brother comments from time to time. ::waves @ Alan:: but most of my IRL friends aren’t into blogging or internet *cuckoo* but if you count my internet friends, then yeah they know about it and frequently comment. (Shout out to my blog-beeches!)

4. How do you write posts?
What do you mean how? I write whenever I come up with something. Isn’t that “how” most ppl do it? I tried to write everyday between the 2 blogs but on the weekends it doesn’t always work out that I am near a computer. Though I do try to space out my BUs so its consistent and not blog puke all at once like a certain blogger I know.

*cough APRIL cough*

5. Have you ever had a troll or had to delete unkind comments?
No. ::knock on wood::

Thankfully I think WP does a great job of weeding out the spam and I monitor my comments pretty frequently so that if something “unkind” came up I just push the delete button. Done and done.

But blog stalkers are different thing right? I don’t mind blog stalking. I admit I am a blog stalker myself. There are so many absofuggenlutely fabulous blogs out there. I wish I could be as cool as some of them.

6. Do you check your stats or care how many people read your blog? If you care, how do you increase traffic?
Oh yeah. Actually I think it borders on obsession. Probably one of the biggest reasons why I moved to WP from blogger. I love the stats graph. It keeps me amused all day as it goes up and UP! And the who-linked-you list and the most-popular-post list etc etc. I also have sitemeter installed too so I can see where all my readers are located. Its so crazy to realize you have readers all over the world! The map amuses me even more that the stats graph.

In terms of increasing traffic… I think the biggest reason my food blog stats have gone up in the last month is due to joining my baking group, Tuesdays with Dorie [Greenspan]. I recommend you join a group - any group! I’ve met so many amazing bloggers/bakers and its automatic traffic every Tuesday for me. Of course to keep them coming back on the other 6 days I personally think that you have to enjoy what you write and as a result ppl will love to read and come back for more. Maybe thats too simple but I think its true!

T-t-t-t-tag yer it!
1. Nikki, Crazy Delicious Food
2. April, Wine Lover’s Cooking Diary
3. Kristina, Crafty Precious
4. Amanda, BB’s Fantabulous Life
5. Caitlin, Engineer Baker
6. Jamie, Life IS hard
7. Jen, Mrs. Watermelon’s Recipes
8. Holly, Phe/mom/enon
9. Mary, Shazam in the Kitchen
10. Donna, Spatulas, Corkscrews and Suitcases

* I would tag my usuals but seeing as my usuals aint done meme shiz lately I am kicking them off the tag list and bringing in some new peeps. (April actually does the memes and Nikki is the only exception b/c I am under contractual ob-blog-ation to tag her. LOL)

My mom is the Asian one and T’s mom is the Caucasian one. Just wanted to clarify if anyone was iffy on that detail.

Somehow Mother’s Day snuck up on me this year and I need any and all suggestions for Mother’s day gifts. STAT!

and… GO!

I was in an asparagus and pasta mood after seeing the Vindicate the Vegetable roundup last week. All those yummy pastas were calling my name. Since I was craving pasta I decided to try a pasta recipe thats been on my “must-cook” list for a couple weeks now. The only ingredient that I was missing were the cremini mushrooms so I decided to go without and add in some chicken (since T always needs some protein!) but I bet its fabulous with mushrooms. Next time I make it I’ll be sure to have the mushrooms on hand. YUM!

Click image to enlarge
(Recipe from Giadia DeLaurentiis, www.foodnetwork.com | photos from me!)

INGREDIENTS

Salt
1 pound farfalle pasta
3 tablespoons butter
1 pound cremini mushrooms, thickly sliced (I omitted)
1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese
Pinch freshly grated nutmeg
3/4 cup walnuts, toasted
1/4 cup freshly grated Parmesan
pre-cooked chicken strips, sliced in 1-2 inch pieces

INSTRUCTIONS

Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.

Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle.

[NOTES: I omitted the mushrooms and sauteed the asparagus and chicken together.]

Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

ENJOY!

Husband rating: A
I wasn’t sure if he’d like this pasta that much b/c he prefers tomato based sauces but he raved esp about the walnuts. haha.

Wifey rating: A
I really liked this pasta. The walnuts were so yummy and the sauce was creamy. Definitely will make again!

I hope you’re sitting down for this one…

TemperedWoman, all your questions will be answered but I am not responsible for panic attacks, squeals and/or nail biting. You’ve been warned. LOL

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After finding out that this week’s TWD weekly recipe would be a torte, my immediate question was…

What exactly is a torte?

Just to warn you. I have the curiosity of a child. I can askjeeves questions faster than a 5 year old.

When I hear the word “torte” I think of it in the legal sense. A tort (minus the “e”) is an act that injures someone in some way, and the injured person may sue the wrongdoer for damages. Legally, torts are called civil wrongs, as opposed to criminal ones. You can blame my political science nerd husband for my ability to regurgitate the previous mentioned lawyer babble. haha.

In a similar sense, this dessert does do alot of damage. Its very rich and I think one TWDer calculated it to be about 26 WW points per serving! YIKES! Seriously. Was it really necessary to calculate this? I could have lived happily eating my torte not knowing. haha. But with this newfound knowledge, I decided to reduce the recipe by half to increase our chances of living longer healthier lives. My peanut butter junkie husband was not pleased about this decision. Doesn’t he realize that the rules to a happy marriage are “Love, Honor and Disobey”? I am pretty sure it was part of my vows… LOL.

What I learned this week:
A torte is a rich cake, esp. one containing little or no flour, usually made with eggs and ground nuts or bread crumbs.

Hosted by Elizabeth @ Ugg Smell Food
Check out the Tuesdays w/ Dorie blogroll on the side menu bar.

Peanut Butter Tortecakes
(Recipe from DG Baking pages 282-283 | photos from me!)

INGREDIENTS

1-1/4 cup finely chopped salted peanuts, for the filling, crunch and topping (I used unsalted)
2 teaspoons sugar
1/2 teaspoon instant espresso powder (or finely ground instant coffee)
1/4 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1/2 cup mini chocolate chips or finely chopped semi sweet chocolate (I used ghiradelli chocolate, chopped)
24 Oreo cookies, finely crumbed or ground in a food processor or blender
1/2 stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt
2-1/2 cup heavy cream
1-1/4 cup confectioners’ sugar, sifted
12 oz cream cheese, at room temperature
1-1/2 cup salted peanut butter – crunchy or smooth, not natural (I used smooth Jif)
2 tablespoons whole milk
4 oz bittersweet chocolate finely chopped (I used 1/2 semi-sweet+1/2 bittersweet instead)

INSTRUCTIONS

Center a rack in the oven and preheat the oven to 350°F. Butter a 9-inch Springform pan and place it on a baking sheet lined with parchment or a silicone mat.

[NOTES: Halving the recipe made 12 cupcakes for me.]

Toss 1/2 cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chops together in a small bowl. Set aside.

Click image to enlarge

[NOTES: I used unsalted peanuts by mistake but a few TWDer said it was salty so maybe this was one of those good mistakes? teehee]

Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.

Click image to enlarge

[NOTES: I halved the recipe but used about 15 oreos to get the consistency I wanted to fill my cupcake liners. Each cupcake liner got about 1 tbsp of crust to cover the bottom. I didn't cover the sides.]

Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in 1/4 cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed.

Click image to enlarge

Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, 1/4 cup of the chopped peanuts and the milk.

Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream.

Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

Click image to enlarge

To make ganache—
Put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.

[NOTES: I used the microwave to melt the chocolate for about 45 secs.]

Bring the remaining 1/2 cup cream to a full boil. Pour the cream over the chocolate and working with a a rubber spatula, very gently stir together until the ganache is completely blended and glossy.

Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining 1/2 cup peanuts over the top and chill to set the topping, about 20 minutes.

[NOTES: I poured about 3/4 tbsp of ganache in each cup and then smoothed it out to the edge with my fingers.]

Click image to enlarge

When the ganache is firm, remove the sides of the Springform pan; it’s easiest to warm the pan with a hairdryer, and then remove the sides, but you can also wrap a kitchen towel damped with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

ENJOY!

Husband rating: A++
He ate one for a late night dessert and raved the whole time. He declared it his favorite Dorie recipe (so far). I knew he’d love it. He is a pb freak. haha.

Wifey rating: A+
Its SO good but very decadent so I could barely finish one little tortecake. This wasn’t too complicated to put together and I am sure I’ll make it again.

Next week: Florida Pie pages 340-341

I’m late! I’m late… for a very important date!

Apologies to my fellow daring bakers for my cheesecake pop tardiness. But hopefully I have a good enough reason so you all will forgive me and partake in commenting about my pops nonetheless! teehee.

Saturday was my FSIL’s bridal shower 7 days after the DB deadline and being the attentive bridesmaid, I wanted to do something special and I thought these bite size mini dairy-desserts would be uber cute for the occasion. I figure its better for my waistline to serve them to friends and family than gorging on 30-40 cheesecake pops myself! Trust me. I could do it too.

Now I know some DBers aren’t cheesecake fans but me…? I *adore* cheesecake the vanilla bean cheesecake from TGIF is to die for! and making them portable is just genius. You can do make it for any occasion by changing up the decor - drizzled dark and white chocolate for klassy occasions, multicolor sprinkles for fun occasions etc etc.

The advantage of posting late is seeing many different DBers get creative and stealing imitating their ideas to create my own pops. I love the contrast of the dark chocolate with the white chocolate. Eventually my admiration of different shapes besides the namesake “pop” and the “wedding” aspect of the event inspired me with creating mine.

Hosted by Elle @ Feeding My Enthusiasms & Deborah @ Taste and Tell

Cheesecake Pops
Recipe taken from Sticky, Chewy, Messy, Gooey by Jill O’Connor

Click image to enlarge

makes 30–40 pops

INGREDIENTS

5-8oz pkgs cream cheese, room temperature
2 cups sugar
1/4 cup all-purpose flour
1/4 tsp salt
5 large eggs
2 egg yolks
2 tsp pure vanilla extract
1/4 cup heavy cream

boiling water as needed
30-40- 8 inch lollipop sticks (I used skewers instead)

1 lb chocolate, finely chopped
2 tbsp vegetable shortening
assorted decorations: chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees (optional) (I used various sprinkles and crushed graham crackers)

INSTRUCTIONS

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil. In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream. Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan.

[NOTES: I baked mine for about 55 minutes in a 9x13 cake pan so it would have the right depth to accommodate using cookie cutters. ]

Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes. Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

[NOTES: Since my good friend and fellow DBer, Nina, is a good little baker and made her pops on time, she recommended that I freeze the cheesecake overnight so it would be firm enough to shape into pops for the next step and it worked fabulous! It was still sticky but I think it was much easier than if had I refrigerated for only 3 hours.]

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

[NOTES: I halved the recipe and used a heart and square cookie cutter to create different shapes and made 1oz balls instead of 2oz balls to still get about 40 pops. Since I used skewers I inserted the non-pointy end into the cheesecake which made it easier for me after dipping in chocolate to stick the pointy end into the styrofoam and let it hardened standing upright. Before I served the pops I snipped off the pointy end with heavy duty scissors.]

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety. Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

[NOTES: I used the microwave method. This might be a "duh?!" moment but I figured I'd share anyways. I had a heck of a time dipping the chocolate in a bowl and I realized after a couple cheesecake dipping fatalities; to cover the cheesecake pop completely in chocolate with one fluid "dip" motion, I needed more depth so I put the chocolate in a cup and it worked SO much better!]

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionery chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

[NOTES: I didn't have the cutesy cellophane bags to wrap the pops in so I improvised with ziplock bags. I cut the "zip" top off and cut the bag in 1/2 to wrap 2 pops. Then I secured the bags with various colorful ribbon.]

Click image to enlarge

More decoration ideas:
I like personalized anything so I used a Wilton 1 round tip to write their wedding date, initials and draw a “groom” tux on some of the cheesecake heart pops. I am bummed I ran out of white chocolate b/c I would have made some “bride” ones too. Poo.

Click image to enlarge

ENJOY!

Husband rating: A
He’s not a big cheesecake fan but he thought they were really good. I think he was more surprised that I made them by myself than anything!

Wifey rating: A+
I love cheesecake and this is a yummy recipe. I think they turned out amazing but are very time consuming so I wouldn’t make this all the time. But I would definitely make this again for an event or special occasion.

Other rating: A+
These were such a HUGE hit at the bridal shower. All the guests were so surprised that they were homemade and not done by a professional or bakery. Only one guest ate one (everyone else said they were too cute to eat. haha) and she said it was sinfully yummy! But at the end of the shower, everyone wanted to take one (or more) home as a favor b/c they wanted to show their family and friends.

Congratulations A & W!
The wedding will be here before you know it!

More than I enjoy foodie blog events… I LOVE blog giveaways!

Every time I read about one, I enter esp if its as easy as leaving a comment. How could you not? What do you have to lose? Even though I would say that I tend on the loser side more than the winner, when I *do* win, IT ROCKS!

My latest win was from Paper+Ink Studio’s Mother’s Day Giveaway. w00t w00t!

I won 25 personalized Spring Circle note cards.

Details: Note cards are printed on smooth, soft-white 80# cardstock, have rounded corners and come with 25 hand-lined chartreuse envelopes.

Aren’t they gorgeous?? Makes me wanna get married again so I can hire her to design my wedding invitations. Ok maybe not. Weddings are stressful! LOL. She also has a “baby” line so any of my BOTB friends should bookmark that site *wink Nikki hint*. Now I know its suppose to be a Mother’s Day giveaway but I was a tad selfish on this one and requested that MY name go on the cards. I can’t wait to get them!

Thanks Mary for hosting such fabulous giveaway!

Another week… another veggie challenge for the Vindicate the Vegetable Event.

Our host, Nina, stepped outside *her* veggie comfort zone and picked asparagus for us this week. Contrary to my subject line, I LOVE asparagus. I can’t say that I loved it right away though. It took a couple tries for my taste buds to get use to it but now its my veggie of choice for most dinners.

Mustard-Cream Sauce Chicken & Parmesan Asparagus
Recipe from MS Great Food Fast pages 32-33 | photos from me!

INGREDIENTS

For chicken
4 boneless, skinless chicken breast halves (6 oz each)
Coarse salt and pepper
2 tbsp olive oil
1/4 cup dry white wine or chicken broth
1/2 cup heavy cream
2 tbsp dijon mustard
1 tsp dried tarragon (or 1 tbsp chopped fresh)

For asparagus
2 bunches (1-1/2 lbs) asparagus
1 tbsp olive oil
Coarse salt and pepper, to taste
1/4 cup finely grated parmesan cheese

INSTRUCTIONS

To make chicken—
Sprinkle each chicken breast with 1/4 tsp salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken; saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate; keep warm.

Pour the wine into the hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard and tarragon. Cook, whisking, until thickened, about 2 minutes.

Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sauteed chicken.

To make asparagus—
Preheat oven to 450F. Trim the tough ends from the asparagus.

On a rimmed baking sheet, toss the asparagus with the olive oil; season with salt and pepper. Spread in an even layer. Sprinkle with the parmesan cheese.

Roast until the asparagus is tender and the cheese is melted, about 10-15 minutes.

ENJOY!

Husband rating: A-
He loved the roasted asparagus and liked the chicken but the sauce isn’t his favorite.

Wifey rating: A
The asparagus is fabulous. I will probably roast my asparagus this way everytime. The chicken and the sauce is yummy too.

Next Week: Eggplant

Wow. Its the end of the line… er… challenge already. Has it really been 30 days?

breakfast—
cereal + milk, 245 cals
snack—
string cheese, 100 cals
lunch—
leftovers, 600 cals
snack—
kashi granola bar, 180
dinner—
mustard chicken & asparagus, 500 cals

TOTAL CALORIES: 1625

water—
68 oz

exercise—
45 minutes cross trainer

Wednesday weigh-in—
-1.7 about fuggen time!

I’ve learned alot about water, calories, exercise and myself from friends, family and fellow bloggers. One trick I’ve noticed is that when I exercise, I drink more water. Gotta love those 2fors! I am still striving to drink more water and get back on the exercise horse whenever I fall off. Its definitely a day-to-day process. You have to be conscious of your diet and activity levels every SINGLE day. The “rules” are pretty simple - eat healthy, drink water and exercise consistently. Easier said than done though. Trust me. I know.

Life gets busy and sometimes its easier to drive up to the nearest burger window than cook a healthy meal but I am learning to take the time to prep more healthy choices so when I get hungry its easier than getting in my car to drive somewhere. Saves gas too

Am I going to continue journaling? oh fo sho! But to keep my readers sane I’ll keep future journaling private. If I’ve learned anything… changing my lifestyle is for me. Not anyone else. If I stray from my routine its my own damn fault b/c there’s no one else to blame. Its all about choices…

2 months 4 days until I wear a bridesmaid dress…

No really…? thats my question. Got twitter?

Click image for link

I was recently bullied…uh… peer pressured… um… introduced to Twitter by fellow chickadees, Leigh and Nikki and have been playing around with it for the last few hours. Actually if we are gonna get technical, Nikki, signed me up without my knowledge and hence my twitter name is CBHNB. The acronym probably doesn’t make much sense to you but its funny. Trust me.

Basically the concept behind twitter is keeping your family and friends updated on your every move in 140 words or less. You can update via internet or text message. I can’t promise that I will update you on my every move so you might read “baking cupcakes” for hours, days, weeks. haha. But I personally don’t think ppl are that interested in my life right? Then again… who knew that knowing when Nikki goes to lunch or what Leigh is making for dinner would give me so much joy. LOL

Feel free to add me (or leave your twitter ID in comments) but if I have no idea who you are then you’ll probably get blocked. Personally I think thats pretty reasonable. If I don’t know you, why would you wanna know what I am doing; thats called stalking. Just saying…

Let the twittering begin! (To be honest I am still not sold on it…)

PS. Does anyone know how to add twitter to wordpress? I don’t think you can do scripts on WP right?

PPS. Laurie, remember your recent MB neenering? Yeah thats right. You will be blocked. thankyou. have a nice day.

::singing::

♫ Getting jiggy with it
Na na na na na na na
Na na na na na na
Getting jiggy with it ♪

I don’t own a 10-1/2 inch tart plate. Whenever I need “flutes” I bust out my trusty old-school cupcake foil liners. Voila! Flutes! Easy peasy lemon squeezy. LOL

Maybe one of these days I’ll splurge on a cutesy tart pan but right now I’ve got my eye on the beater blade next month. Until then my cupcake liners will do just peachy. thankyouverymuch.

I can see why Dorie doesn’t have a picture for this cake. Its not an overly photogenic cake or maybe its just *this* photographer that can’t make it look as appetizing as say… the current cover of the book - Devil’s Food White Out Cake. Now that is a show stopper!

The recipe calls for 2 ingredients that I had never tried before - figs and polenta. I have to say that those 2 ingredients almost stopped me from making this cake altogether. There must be a reason why I haven’t tried figs (and polenta) before right?! The flavors just don’t appeal to me. But… joining TWD has given me a profound willingness to try the unknown and I decided to bite the bullet for this month’s host and oblige her figgy wishes.

What I learned this week:
I do not like dried figs. Ironically I like fig newtons. Go figure.

Hosted by Caitlin @ Engineer Baker
Check out the Tuesdays w/ Dorie blogroll on the side menu bar.

Fluted Polenta and Ricotta Cupcake
(Recipe from DG Baking: From my home to yours pages 200-201 | photos from me!)

Click image to enlarge

INGREDIENTS

About 16 moist, plump dried Mission or Kadota figs, stemmed
1 cup medium-grain polenta or yellow cornmeal
1/2 cup all-purpose flour
1 tsp baking powder
1 cup ricotta
1/3 cup tepid water
3/4 cup sugar
3/4 cup honey
1 stick (8 tbsp) unsalted butter, melted and cooled, plus 1 tbsp cut into small bits and chilled
Grated zest of 1 lemon
2 large eggs

INSTRUCTIONS

Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 10-1/2 inch fluted tart pan with a removable bottom and put it on a baking sheet lined with parchment or a silicone mat.

[NOTES: Recipe made 16 cupcakes for me.]

Check that the figs are, indeed, moist and plump. If they are the least bit hard, toss them into a small pan of boiling water and steep for a minute, then drain and pat dry. If the figs are large (bigger than a bite), snip them in half.

My figgys chill-laxing and steeping in their hot tub.

Whisk the polenta, flour, baking powder, and salt together. Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the ricotta and water together on low speed until very smooth. With the mixer at medium speed, add the sugar, honey, and lemon zest and beat until light. Beat in the melted butter, then add the eggs one at a time, beating until the mixture is smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are fully incorporated. You’ll have a sleek, smooth, pourable batter.

Click image to enlarge

Pour about one third of the batter into the pan and scatter over the figs. Pour in the rest of the batter, smooth the top with a rubber spatula, if necessary, and dot the batter evenly with the chilled bits of butter.

Click image to enlarge

Bake for 35 to 40 minutes, or until a thin knife inserted into the center of the cake comes out clean. The cake should be honey brown and pulling away just a little from the sides of the panm, and the butter will have left light-colored circles in the top. Transfer the cake to a rack and remove the sides of the pan after about 5 minutes. Cool to warm, or cool completely.

[NOTES: I baked cupcakes for 25 minutes.]

Click image to enlarge

ENJOY!

Husband rating: A-
He likes cornbread texture and figs so wasn’t as wary about this recipe like me. Its not his favorite but he liked it. He said that a different fruit might make it a solid A though.

Wifey rating: B
The “cake” reminded me of a sweet honey cornbread but I wasn’t a fan of the fig chunks. Maybe if it was a fruit that I liked it would raise the grade. *shrugs

Next week: Peanut Butter Torte pages 282-283

breakfast—
cereal + milk, 245 cals
snack—
string cheese, 100 cals
chex mix, 80 cals
lunch—
leftovers, 500 cals
snack—
kashi granola bar, 180
dinner—
pizza (4), 600 cals
dessert—
polenta fig cupcake, 100 cals

TOTAL CALORIES: 1805

water—
68 oz

exercise—
none

Its meme time! I was tagged by Emerging of a Bombshell, for another dose of CB blog babbling. Hmmm… She may regret this when all is said and done. LOL

Five things found in your bag/purse:

1. shout wipes I swear I need a bib when I eat.
2. old lottery tickets I havent checked if they are winners yet so I can’t throw them away!
3. expired coupons I always remember I have coupons *after* I’ve left the grocery store. doh!?!
4. wallet
5. $30.82

Five favorite things in your room:
(It doesn’t specify what room so I am gonna go with my favorite room - kitchen!)

1. Empire red KA mixer
2. food processor
3. Laptop
4. Spoonula
5. Dishwasher

Five things you have always wanted to do:

1. cupcake chef not pastry chef… just cupcakes
2. swim with dolphins
3. win the lottery
4. professional blogger or writer
5. vacation in Turks & Caicos doesn’t it seem like thats where all the celebs go to vacay? I’m a celebrity… in my own head. LOL

Five things you are currently into:

1. blogging. hello obvious?!
2. baking cupcakes
3. igoogle Its like a personalized google home page. You can add “gadgets” personalized to yourself. I have my horoscope, weather, gmail, kraft recipe of the day, to-do list, date+time, bejeweled, 1st year anniversary countdown on mine. Too fun!
4. foodie blog events Master Baker, Cupcake Hero, Tuesdays w/ Dorie, Vindicate the Vegetable, Daring Bakers
5. gchat/google reader

Five people you want to tag:

1. Nikki, Crazy Delicious Food
2. April, Wine Lover’s Cooking Diary
3. Rachel, Tangerine Tart
4. Nina, Love-Sweet-Love
5. Leigh, Lemon Tartlet

Weekend fug up my diet healthy lifestyle change. nft.

Unfortunately no cheesecake pops to see… yet.

I decided instead of baking+eating 40-50 cheesecake pops myself, I’d rather wait a week and make them for my FSIL’s bridal shower. What can I say? Sometimes I am a rule breaking rebel.

In the mean time please enjoy some cheesecake pops served up by the Daring Baker’s blogroll while you wait…

Stay tuned next week.

My CW sent me *this* video link about a professor who is dying of pancreatic cancer. He recently appeared on the Oprah show to give his “last lecture” on her stage.

Its 11+ minutes long but I urge you to take the time to watch. Its stories like this that are a constant reminder to me that life is short and how much courage some people have. Suddenly all my problems don’t seem nearly as big and insurmountable. I am not embarrassed to admit that I do not think I could be that brave but it gives me hope.

Hope is a good thing, maybe the best of things, and no good thing ever dies.
~ Andy Dufresne, The Shawshank Redemption

What is your last lecture? Think about it.

I just noticed the new “feature” that WP has introduced to all blogs - Possibly Related Posts - at the bottom of my blog entries. The keyword is “possibly” b/c some of the links that magically appeared on my blog were in no way shape or form related to my blog. UGH! I think I was most annoyed b/c of the way it is set up; it makes it look like *I am* the one recommending these blogs/links. Granted a couple links are previous posts from my own blog which is great but if I want to recommend someone’s blog I can do it myself!

So I began my quest on how to get rid of said “possibly related posts” and thought other WP users would find the information useful.

If you want to remove the related posts from your blog entirely…

Design –> Extras –> check the box that says “Hide related links on this blog, which means this blog won’t show up on other’s blogs or get traffic that way”

They make it sound all scary that you won’t get traffic but I think I am doing fine on my own. Thank you very much. Sorry WP. A big huge foam finger thumbs down on this feature.

TGIF+date night=enough said. ::hangs head::

I am addicted to foodie blog events!

When I saw that fellow TWDer, Gretchen, was hosting her own foodie challenge, I knew that I wanted to contribute since she always indulges my blog posts with sincere compliments, suggestions and wit. She’s one of those readers that makes you want to keep blogging just so you can get a comment from her. Or maybe I am just a CW. Take your pick. LOL. Since she knows that I am a cupcake fanatic she even suggested that a clove cupcake would be very cool. ::winkhintwink::

Now usually I would bake cupcakes for any blog event but after baking 48 red velvet cupcakes for T’s class tomorrow (Isn’t he a dedicated teacher, working on Saturday?), I was cupcake-ed out. Since I wasn’t in a cupcake mood, I decided to bake some cookies!

I’ve had cookies on the brain ever since seeing fellow TWDer, Donna’s, blog who’s having a Martha Stewart Cookies book giveaway. But don’t bother going to her blog. I don’t need more competition.

Honey Pecan Snaps

(Recipe from allrecipes.com | photos from me!)

Makes about 30 cookies

INGREDIENTS

1/4 cup butter or margarine, softened
1/4 cup shortening
3/4 cup sugar
1/4 cup honey
1 eggs
1 tablespoon lemon juice
2 cups all-purpose flour
1-1/4 teaspoons baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup chopped pecans
Additional sugar for dusting

INSTRUCTIONS

In a mixing bowl, cream butter, shortening and sugar until fluffy. Add honey, eggs and lemon juice; beat well. Combine dry ingredients; gradually add to creamed mixture. Fold in pecans.

Click image to enlarge

Shape into 1-in. balls; roll in sugar. Place on ungreased baking sheets. Bake at 350 degrees F for 12-13 minutes or until golden brown. Cool 2 minutes; remove to wire racks.

Click image to enlarge

ENJOY!

Husband rating: A+
He likes spice type cookies, cakes etc so he really liked this cookie. He ate alot more than one

Wifey rating: A
I wasn’t sure what to expect but this cookie was moist with great flavors - cinnamon and cloves - and the crunch from the pecans was very good.

Other rating: A
T’s bff said it was a good cookie even though he doesn’t really like “spice” flavors. He prefers pb and/or chocolate instead.

Do you have those friends that try to save you? Friends that try to solve all your problems?

I admit I do it too. I nag my smoker friends to quit b/c I want them to live long healthy lives but I know that no matter how much I nag, the decision to quit has to come from them to be successful. Which is why every time I chat with them doesn’t entitle me to tell them to quit smoking b/c it gets old and annoying fast. Who wants to be reminded every conversation that they have so-called flaws?

I really shouldn’t complain. I know “Z” cares about me or she wouldn’t waste her time but honestly I don’t want to be saved. I just want a friend.

(Recipe from MS Great Food Fast page 202 | photos from me!)

INGREDIENTS

1-1/2 lbs boneless, skinless chicken breast halves, thinly sliced
salt and pepper, to taste
2 tbsp olive oil
1 large onion, halved and thinly sliced (I used 1/2 a large yellow onion)
1 large red bell pepper, ribs and seeds removed, thinly sliced (I used 1/2 red and 1/2 yellow peppers)
3 garlic cloves
1-1/2 tsp grated peeled ginger
1/4 to 1/2 tsp red pepper flakes (I used 1/4 tsp)
3 tbsp soy sauce
3 tbsp rice vinegar
1-1/2 tsp cornstarch mixed with 1 tbsp water
12-16 boston lettuce leaves (about 2 heads) (I used romaine instead)

INSTRUCTIONS

Season the chicken with salt and pepper. In a large nonstick skillet, heat 1 tbsp of oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, about 2-4 minutes. Transfer to a plate. Repeat with the remaining chicken.

Add the remaining tbsp of oil to the pan, along with the onion and bell pepper. Cook, stirring constantly, until the onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).

Reduce the heat to medium; add the garlic, ginger and red pepper flakes to the pan; cooking, stirring, until fragrant 30-60 seconds.

Stir in the soy sauce, vinegar and cornstarch mixture; remove from the heat. Add the chicken and any accumulated juices; toss to coat. Serve in lettuce caps.

ENJOY!

Husband rating: A
He liked it and totally ate more than his half. Whats up with men and not being able to do fractions correctly?

Wifey rating: A
I really liked the flavors. The romaine was a crisp healthy touch. I’ll definitely make it again.

breakfast—
cereal + milk, 245 cals
snack—
string cheese, 80 cals
cashews (22), 170 cals
lunch—
turkey sammy, 350 cals
triscuit crackers (14), 240 cals
dinner—
asian chicken wraps, 500 cals
dessert—
avocado cupcake, 200 cals

TOTAL CALORIES: 1785

water—
51 oz

exercise—
30 min cross trainer, 10 min abs

I am currently addicted to Martha Stewart’s cookbook - Great Food Fast - that I bought at Costco last week. I love that every recipe has a picture. I don’t know about you but I am more inclined to try my hand at the recipe if there’s a picture. I think it just makes me more aware of what it “should” look like so I know right away if I am doing something wrong.

Tonight T requested Mexican and this recipe immediately jumped out at me esp since I remembered about a lonely bottle of green salsa in the back of my frig that I bought by mistake for another recipe. I hate when I do that. But it all worked out in the end since I used it for tonight’s dinner instead

Rock on.

(Recipe from MS Great Food Fast page 211 | photos from me!)

Makes 4-6 servings

INGREDIENTS

4 flour tortillas (6″ inch) (I used 6 small corn tortillas instead)
3 oz (3/4 cup) shredded pepper jack cheese (I used cheddar-jack blend)
2-1/2 cups (10 0z) shredded poached chicken (I used pre-cooked chicken strips)
1 cup jarred green salsa, plus more for serving (optional)
1/4 cup plus 2 tbsp chopped cilantro (I omitted b/c I didn’t have any)
1/4 tsp ground cumin
1 cup shredded iceberg lettuce (I used romaine instead)
3 plum tomatoes, diced
1/4 cup sour cream

INSTRUCTIONS

Preheat oven to 400 F. Arrange the tortillas on a rimmed baking sheet. Sprinkle the cheese evenly over the tortillas; bake until golden brown, about 8-10 minutes

In a medium bowl, toss together the chicken, salsa, 1/4 cilantro and cumin. Spoon the mixture evenly over the tortillas; baked until heated through, about 8 minutes.

Top with lettuce, tomatoes and sour cream. Sprinkle the remaining cilantro. Serve immediately, with additional green salsa if desired.

Click image to enlarge

ENJOY!

Husband rating: A+
He raved about this recipe! He ate his portion and some of mine!

Wifey rating: A+
I really liked the flavors and very easy to make! Will definitely make again.

breakfast—
kashi cereal, 200 cals
yogurt, 100 cals
snack—
cashews (22), 170 cals
string cheese, 80 cals
lunch—
turkey sammy, 350 cals
triscuit crackers (14), 240 cals
dinner—
mini tostadas (2.5), 500 cals
dessert—
skittles, 50 cals

TOTAL CALORIES: 1690

water—
68 oz It was much easier today so I must be getting more use to it!

exercise—
none

Wednesday weigh-in—
+0.4 lbs Well I gained a little but overall still negative. blah

I bought this cookbook in a moment of weakness during a recent trip to Costco. I was easily mesmerized by all the pretty pictures. I am definitely a visual cook. I need pictures. Its too bad that my pictures rarely look like the cookbook that I am mimicking though. LOL

So far I really like this cookbook and have marked many recipes with various multicolored post-its. I have a feeling I’ll be using this cookbook for the next few weeks so stay tuned…

(Recipe from MS Great Food Fast page 40 | photos from me!)

INGREDIENTS

1-1/2 lbs boneless, skinless chicken breast, cut in 1″ cubes
1 tbsp cornstarch
3/4 tsp salt
1/4 tsp pepper
2 tbsp vegetable oil (I used EVOO)
6 garlic cloves, minced
8 scallions, white and green parts separated, each cut in 1″ pieces
2 tbsp rice vinegar
3 tbsp hoisin sauce
3/4 cup (4 oz) raw cashews, toasted*

white rice (optional) (I used brown rice)

INSTRUCTIONS

In a medium bowl, toss the chicken with the cornstarch until the chicken is coated; season with salt and pepper.

In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Cook 1/2 the chicken, tossing often, until browned, about 3 minutes. Transfer to plate.

Add the remaining oil and chicken to the skillet along with the garlic and the white parts of the scallions. Cook, tossing often, until the chicken is browned, about 3 minutes. Return the first batch of chicken to the pan. Add the vinegar; cook until evaporated about 30 seconds.

Add the hoisin sauce and 1/4 cup water; cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the scallion greens and cashews. serve immediately over white rice, if desired.

* Toasting cashews: Spread cashews on a baking sheet and toast in a 350F oven until golden and fragrant, about 10 minutes.

ENJOY!

Husband rating: A
He liked it but its not really the same flavors as the cashew chicken at his favorite Thai place.

Wifey rating: A
ditto hubs. But I still I really like the combination of chicken and cashews.

breakfast—
kashi cereal, 200 cals
yogurt, 100 cals
lunch—
turkey sammy, 350 cals
string cheese, 80 cals
triscuit crackers (14), 240 cals
snack—
cashews (22), 170 cals
string cheese, 80 cals
dinner—
cashew chicken, 300 cals
brown rice, 100 cals
dessert—
candy, 50 cals

TOTAL CALORIES: 1670

water—
68 oz I tried to drink more but I was getting a headache! Is that normal?

exercise—
60 minutes cross trainer/elliptical

I admit right off the bat that I am not a fan of carrot cake. I do not think that vegetables should be in cake. The one experience I’ve had with carrot cake did not taste good. I realize that “carrot” is in the title but I didn’t dig the carrot-y taste! So I was a little weary of this recipe…

Ironically carrots are one of my favorite veggies. But please don’t cook them! It must be a texture thing b/c I hate smooshy carrots. Maybe it stems from my childhood watching Bugs Bunny talking and crunching on a crispy carrot that always had a great snap with every bite. I am pretty sure I owe this witty cartoon character my love of carrots.

There are no shortage of carrots in my house for 2 reasons: my Bugs Bunny syndrome (mentioned above) and dinner for my 2 bunnies. I buy baby carrots in the Costco bulk pack! A myth about bunnies is that carrots are part of their main diet. That is semi-true. Carrots are a great source of Vitamin A but they are also sweet so I call them “bunny candy”. For that reason I try not to give carrots to my bunnies in big amounts. Since they are “treats” for my bunnies, when Opiebun hears the frig open and sees the “carrot bag” come out she goes nuts! But after a couple minutes of waiting and realizing that she wasn’t getting any carrots b/c it was going in the food processor grater, she sat there, glaring at me sulking. For some reason I don’t think she understood my explanation about carrot cake. All she knew was she wasn’t getting any! The rest of the night I got nothing but the cold shoulder. Animals hold grudges much? Oh yes… yes they do. LOL.

What I learned this week:
1. Don’t make my color combination mistake. red (not green) + yellow=orange! I guess I am not smarter than a 5th grader! LOL.
2. Try to remember that filling a cupcake liner more than 2/3 full to indulge my no batter left behind zealous-ness could have less than attractive results. Wanna see?

Hosted by Amanda @ Slow Like Honey
Check out the Tuesdays w/ Dorie blogroll on the side menu bar.

Bill’s Big Carrot Cupcake
(Recipe from DG Baking: From my home to yours pages 253-255 | photos from me!)

Click image to enlarge

Makes about 24 cupcakes

INGREDIENTS

For the cake
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon salt
3 cups grated carrots
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut (sweetened or unsweetened)
1/2 cup moist, plump raisins (dark or golden) or dried cranberries
2 cups sugar
1 cup canola oil
4 large eggs

[NOTES: Dorie doesn't mention in the book but I used 3 cups grated carrots, loosely packed]

For the frosting
8 ounces cream cheese, room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 pound or 3-3/4 cups confectioners’ sugar, sifted
1 tablespoon fresh lemon juice or 1/2 teaspoon pure lemon extract
1/2 cup shredded coconut (optional)
Finely chopped toasted nuts and/or toasted shredded coconut (optional)

INSTRUCTION

Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter three 9-x-2-inch round cake pans, flour the insides, and tap out the excess. Put the two pans on one baking sheet and one on another.

To make the cake—
Whisk the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut, and raisins.

Click image to enlarge

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans.

Click image to enlarge

Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up

[NOTES: Fill cupcake liners about 2/3 full and bake cupcakes for 20-25 minutes until toothpick inserted in the center comes out clean. Cool completely before frosting.]

Click image to enlarge

The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.

To make the frosting—
Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.

If you’d like coconut in the filling, scoop about half of the frosting and stir the coconut into this position.

To assemble the cake—
Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or generously cover with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake stop side down, and frost with the remainder of the coconut frosting or plain frosting. Top with the last layer, right side up, and frost the top- and the sides- of the cake. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now while the frosting is soft.

Refrigerate the cake for 30 minutes, just to set the frosting before serving.

To assemble cupcakes—
Fill a piping bag with frosting and using a 1M piping tip, frost the cupcake. Sprinkle with orange food-colored coconut for garnish.

Serving:
This cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper overnight. The cake is best served in thick slices at room temperature and while it’s good plain, it’s even better with vanilla ice cream or some lemon curd.

Storing:
The cake will keep at room temperature for 2 to 3 days. It can also be frozen. Freeze it uncovered, then when it’s firm, wrap airtight and freeze for up to 2 months. Defrost, still wrapped, overnight in the refrigerator.

ENJOY!

Husband rating: A+
He raved about how well the walnuts, coconut and craisins tasted together and ate more than 1!

Wifey rating: A
I do not like carrot cake but I can’t believe how much I liked this recipe. I admit to licking my batter-fingers more than once. haha. Maybe I am not the carrot cake hater that I originally thought I was?

Other rating: A+
I brought some cupcakes to work and all my coworkers, even one CW that considers herself the carrot cake connoisseur, raved about using craisins. I had more than one person ask me for the recipe!

Next week: Fluted Polenta and Ricotta Cake pages 200-201

breakfast—
none bad
lunch—
dip, 200 cals?
snack—
handful of candy, 50 cals
dinner—
Mustard cream chicken (1 small breast), 250 cals
roasted asparagus, 50 cals
1/2 baked potato (plain), 150 cals
dessert—
cupcake (1), 300 cals?

TOTAL CALORIES: 1000 terrible day

water—
34 oz

exercise—
none

I am a day late on this one so my apologies to our VTV host, Nina, but for some reason I thought I had until tonight to post. Ooops! I need to get better at my deadlines. LOL.

This week’s vegetable was artichoke. I have eaten artichoke-in-a-can but never fresh so it was my intention to taste it in all its prickly looking glory this week. Well… I admit that I have many excuses as to why I didn’t make it to the grocery store but let’s suffice to say, I used canned for my recipe.

Yesterday was the first round of NBA playoffs (basketball for all you non-sports junkies). T and I are huge basketball fans. Our #1 ranked local Lakers were playing against #8 Denver Nuggets. Since T and I invited a few friends over for a Laker par-tay I thought it would be fun to serve up some yummy chips and dip.

Spinach and Artichoke Dip
(Recipe from GoodEatsNSweetTreats | photos from me!)

INGREDIENTS

1/2 sweet yellow onion finely chopped
4 cloves garlic, pressed
1 tbsp olive oil
1 10 oz box frozen spinach
2 cans artichoke hearts in water, drained and coarsely chopped
2 packages cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
2/3 cup grated Parmesan cheese
1/4 cup mozzarella cheese
Few pinches of red pepper flakes
Salt, to taste

INSTRUCTIONS

Saute onion and garlic in olive oil and set aside. Cook spinach according to package directions; drain. Mix spinach, onion, and garlic in large bowl.

Add cream cheese, mayonnaise, sour cream, cheeses, red pepper flakes, and salt. Mix well.

Add artichoke hearts; mix; transfer to a baking dish and top with the Parmesan and mozzarella cheese. (I sprinkled some chopped scallions for garnish on top.)

Either store in fridge until ready to bake or bake at 350 degrees until hot and bubbly. (I baked for 10 minutes and switched to broiler for 5 minutes.)

Serve with tortilla chips and/or raw vegetables such as carrots and celery.

ENJOY!

Husband rating: A-
He’s not a huge fan of cream cheese based dips but he liked it in small doses.

Wifey rating: A+
I love this dip!

Other rating: A
Our friends were split on this dip. Some really loved it while others said they preferred the chicken nachos more.

Next week: Avocado

PS. Lakers won! ::flashing my Westside sign::

BIL’s birthday+italian restaurant+chocolate raspberry cake = badness
Laker party+chicken nachos+spinach&artichoke dip+torilla chips+alcohol = more badness

For as long as I can remember its been drilled into my brain that the body needs 64oz of water a day to be healthy. I know I am not the only one to “know” this tidbit right?

One of my lose-weight-get-healthy goals lately has been trying to get the required 64 oz of water a day. But I think I’ve only been able to do it 1x in the last 18 days. I get close but on average I drink 34-50oz. Thats no where near my body idol friend, April’s, 80oz a day! FO REALS??

As usual I was complaining to my good friend, Nikki, about it (hey if you can’t complain to a friend who can you complain to?) and being a little skeptical, she did a good ol fashion google search and sent me this and this.

The consensus seems to be that the average person loses 10 cups (where 1 cup= 8 oz) of fluid per day but also takes in 4 cups from food leaving a need to drink only 6 cups to make up the difference, a bit short of the recommended 8-10 glasses a day.

::smacks head::

I never thought about water from food! or maybe I just assumed it was 64 oz of water in addition to the water from food. *shrugs

I think the most important thing I’ve learned through my whole re-education on living healthy is that there is so much conflicting information out there and everyone’s body is different. Some of us have amazing metabolism, some of us have great genes, some of us love to exercise while others lack the previously mentioned (like me) therefore general “facts” don’t always applied equally to everyone. While it looks like I don’t necessarily “need” to drink 64 oz of water a day, I can’t imagine it would be a bad thing (aside for the constant bathroom breaks) so I think I will still strive for it but at least I know I am not a water failure if I do not reach it everyday.

What are your water thoughts? Leave me a comment.

breakfast—
kashi cereal+milk, 245 cals
lunch—
tv dinner, 270 cals just chalk it up to laziness
snack—
apple, 80 cals
dinner—
cheese enchilada, 600 cals
chips & salsa, 300 cals
candy, 300 cals
^ ugh so bad.

TOTAL CALORIES: 1795

water—
34 oz

exercise—
none

breakfast—
kashi cereal (1 cup), 200 cals
yogurt, 100 cals
lunch—
leftovers, 600 cals
dinner—
turkey sandwich, 350
asparagus (5), 25 cals

TOTAL CALORIES: 1275 dang. thats not good. I’ll do better tomorrow.

water—
51oz

exercise—
none

I try to live a drama-free life but unfortunately sometimes it creeps up on my best intentions no matter how hard I try.

I currently write for All Things Cupcake and my main contributions are cupcake recipes, cupcakes in the media and interviews. I find cupcake recipes all over the blog-osphere while other times they are emailed directly to me from readers and fellow cupcake bloggers. Up until now it has been a great experience. I’ve interviewed some truly inspiring cupcake-ers and established long lasting friendships. But I suppose it was about time for my cupcake high to hit a stalemate.

(more…)

breakfast—
kashi cereal+milk, 245 cals
snack—
yogurt, 100 cals
lunch—
leftovers, 600 cals
snack—
almonds (27), 160
strawberries (5), 25 cals
dinner—
barbecue chicken+rice, 600 cals

TOTAL CALORIES: 1730

water—
34 oz I need to keep a water bottle attached to my hip or I forget. doh!?

exercise—
45 minutes cross trainer, 440 cals

Wednesday weigh-in—
-1.7 lbs w00t w00t!!

Wow. Halfway through my 30 day challenge goal. I can’t believe its been 2 weeks. I guess we’ll see the benefits come tomorrow for Wednesday weigh-in. I know weight isn’t everything (there’s inches, how your clothes fit, muscle gain etc) but it sure does feel motivating when the numbers on the scale go down…

ps. Have you done your taxes yet?? If you answered yes… CONGRATS, hopefully you are getting money back! If you answered no… you are SOL by the time you read this. EEP!

breakfast—
oatmeal, 130 cals
snack—
babybel, 50 cals
lunch—
leftovers, 600 cals
snack—
kashi bar, 180 cals
fuji apple, 80 cals
dinner—
turkey sammy, 350 cals
tortilla chips, 200 cals

TOTAL CALORIES: 1590

water—
51 oz

exercise—
45 minutes cross trainer, 440 cals

I was craving a sandwich all day after my friend, April, mentioned that she had one for lunch. There’s something about a good ol sandwich that really does a body good. Since Tuesday nights are my “cooking day off” I decided a sammy was definitely on my dinner menu tonight!

INGREDIENTS

romaine lettuce
baby spinach
tomato slices
3oz turkey
dijon mustard
wheat bread, 3 slices

INSTRUCTIONS

(Who doesn’t know how to make a sandwich? LOL)

ENJOY!

Husband rating: N/A

Wifey rating: A+
I lurve this sammy!

There are those bloggers that alway make me smack myself in the head “Man, why didn’t I think of that?” with the way they write and express themselves. They do it so eloquently that you have to just sit back and read all their wit in amazement and hope that a little of it rubs off on you.

My friend, Natalie is one of those writers for me. Its kind of unfair when you think about it because she is a writer by profession. So really? What chance to do I have? LOL. One of her most recent writings is entitled “6 words”. Write your memoirs in 6 words.

Sounds easy right? NOT! I tend to be one of those “writers” that babbles in their blog. But according to some professional blog babblers like my (.)(.)-tastic friend, Nikki, I don’t babble nearly enough. HAHA.

Oops. ^ babbling.

So yeah. Memoir in 6 words…

Cupcake bunny addict loves her hubbie.

Amazing how 6 little words can express so much about you. Give it a try…

(If you are reading this… TAG YER IT!)

“I had a dream last night, I was eating a ten pound marshmallow. I woke up this morning and the pillow was gone.” ~Tommy Cooper

Get it? He thought his pillow was a marshmallow. I get jokes… LMAO.

One of the first images that pop in my head when I think of marshmallows is the Ghostbusters’ Stay Puft Marshmallow Man. I blame Laurie and her cupcake hero challenge last month. LOL. I am notorious for being easily scared but this was a villain that I could get behind and actually love. I just wanted to touch the screen and poke him in the belly like the Pillsbury dough boy while he was wreaking havoc on NYC traffic. There’s something about marshmallow that gives me a happy yummy feeling - smores, peeps, rocky road, marshmallow fudge etc etc…

This week, the TWDers are baking up 1lb of melt-in-your-mouth homemade marshmallows ala baking diva, Dorie Greenspan. I know some overachieving TWDers made several varieties that probably did bring them closer to 10lbs though! I hope I am not in the minority when I say that I never thought you could make homemade marshmallows. I just assumed they were magically available by the marshmallow fairy at your grocery store in the big puff or little puff variety. Once again, Dorie proves to me that I have so much more to learn.

What I learned this week:
I usually don’t like to get my hands or apron dirty with food bits while baking (I admit I am a strange cookie. LOL) but I was school-girl-giddy to play with these gelatinous meringues and cover my hands in sugar-y gooeyness. This recipe changed my mentality about “playing” with food. It reminded me of my childhood. I believe that baking that makes you nostalgic is always worthwhile.

Hosted by Judy @ Judy’s Gross Eats
Check out the Tuesdays w/ Dorie blogroll on the side menu bar.

Basic Vanilla Marshmallow

Click image to enlarge
(Recipe from DG Baking: From my home to yours pages 404-405 | photos from me!)

INGREDIENTS

About 1 cup potato starch or cornstarch
3/4 cold water
1-1/4 cup plus 1 tbsp sugar
2 tbsp light corn syrup
2 (1/4 oz) packets unflavored gelatin
3 large egg whites, room temp
1 tbsp pure vanilla extract (I substituted with 1 vanilla bean)

INSTRUCTIONS

Line a rimmed baking sheet - choose one with a rim that is 1 inch high - with parchment paper and dust the paper generously with potato starch or cornstarch. Have a candy thermometer at hand.

[NOTES: On a recommendation from fellow TWDer, Nikki, I greased up saran wrap instead of using parchment paper. It worked great!]

Put 1/3 cup of the water, 1-1/4 cups of sugar and corn syrup in a medium saucepan over medium heat. Once the sugar is dissolved, continue to cook the syrup - without stirring - until it reaches 265F on the candy thermometer, about 10 minutes.