This will be the second time I have ever attempted the No spend month!! Last year, I did it in July and did pretty well. We ended up using a bunch of money in the beginning and then towards the end of the month we barely used any. I think we ended up with $17.44
This year, because we rarely go out. I am devoting the whole month to eating at home, eating what we have. So Im not counting a total for bills, gas, etc. It will solely be on items we consume.
I am setting this months budget to $150.00! for a family of 4.
These were last years details
Details:
a total budget of $250 to spend on anything we would buy for ourselves this month.
Included:
•Groceries & eating out
•Gas
•Clothing
•Household items
•Entertainment
I borrowed a lot of books from the library. Which I am excited to do again. And I also finished a lot of projects that I had started. I think that month is when I realized how much I love to sew. And after that I started my business. Because it is already February 10th, I will start this promptly Monday morning :) Feburary 14th-March 13th.
Thursday, February 10, 2011
Chinese New Year
2011 is the year of the Rabbit!! In honor of the New Year, we threw a party! Lots of food, friends and fun!!
Instead of emailing recipes to each person, I am posting them here so everone can have them!! If you arent interested in Chinese Food, skip this posting!! ENJOY!!!
Kung Pao Chicken
1 lb. chicken, cubed
1 tsp cornstarch
2 tsps soy sauce
1 tbsp Shaoxing cooking wine *rice wine*
1 tsp sesame oil
3 tbsps vegetable oil
8-12 dried red chili pepppers
5 slices of ginger
2 cloves garlic, sliced
1/2 cup peanuts or cashews, roasted and unsalted
2 stalks green onions, diced
sauce
2 tbsps soy sauce
1 tsp sugar
1/4 tsp black vinegar
2 tbsps water
1/2 tsp cornstarch
Mix together in a small bowl.
Make the kung pao chicken: Mix the chicken with 1 teaspoon of cornstarch, 2 teaspoons of soy sauce, 1 tablespoon of Shaoxing cooking sherry, and 1 teaspoon of sesame oil Let sit for 30 minutes. Heat 2 tablespoons of cooking oil in a wok, sauté pan, or large frying pan on high heat. When the oil is hot, Add the chicken and stir-fry until half-cooked. Remove the chicken the from pan to a bowl. Heat the remaining cooking oil in the same pan on high heat. Toss in the ginger, garlic, and red peppers, stirring until the oil is fragrant. Add the chicken, and nuts and stir for a few turns. Pour in the sauce and continue to stir-fry until the chicken is coated and cooked. Add the green onions, stir, and serve hot.
Teriyaki Sauce
1 Tbsp cornstarch
1 Tbsp Cold Water
1/2 c Sugar
1/2 c soy sauce
1/4 c cider vinegar
1 clove minced garlic
1/2 tsp ground ginger
1/4 tsp black pepper
Combine sugar, soy sauce, vinegar, garlic, ginger and black pepper in a sauce pan. Bring to a boil, stir... Combine cornstarch and water. When sauce is boiling, add the cornstarch mix and stir until sauce is thickened. You can keep this in the fridge for up to 10 days. Or saute some chicken and add teriyaki! YUM!!
Beef and Broccoli
1 tbsp cornstarch
2 tbsp soy sauce
1 lb flank steak
5 tbsp oil
1/4 c onion chopped
1 clove garlic minced
1/2 cup sliced mushrooms
1/2 c carrot strips
2 cups broccoli
1/2 c beef broth
IN a bowl, combine first two ingredients. Add beef to coat. Fridge for 4 hours or overnight.
In a large skillet, heat oil. Add onion and garlic. Stir Fry for about 2 minutes. Remove into a large bowl. Add mushrooms and saute for a few minutes. Remove into the bowl. Add 2 tbsp oil and saute broccoli and carrots. About 2 minutes. Remove and put into the bowl. Add another tablespoon of oil and add beef. stir fry for about 5 minutes or until lightly browned. Add broth and bring to a boil. THis gives it a nice sauce. Constantly stir so it doesnt burn. Add the veggies and cook for another minute and serve immediately!
Instead of emailing recipes to each person, I am posting them here so everone can have them!! If you arent interested in Chinese Food, skip this posting!! ENJOY!!!
Kung Pao Chicken
1 lb. chicken, cubed
1 tsp cornstarch
2 tsps soy sauce
1 tbsp Shaoxing cooking wine *rice wine*
1 tsp sesame oil
3 tbsps vegetable oil
8-12 dried red chili pepppers
5 slices of ginger
2 cloves garlic, sliced
1/2 cup peanuts or cashews, roasted and unsalted
2 stalks green onions, diced
sauce
2 tbsps soy sauce
1 tsp sugar
1/4 tsp black vinegar
2 tbsps water
1/2 tsp cornstarch
Mix together in a small bowl.
Make the kung pao chicken: Mix the chicken with 1 teaspoon of cornstarch, 2 teaspoons of soy sauce, 1 tablespoon of Shaoxing cooking sherry, and 1 teaspoon of sesame oil Let sit for 30 minutes. Heat 2 tablespoons of cooking oil in a wok, sauté pan, or large frying pan on high heat. When the oil is hot, Add the chicken and stir-fry until half-cooked. Remove the chicken the from pan to a bowl. Heat the remaining cooking oil in the same pan on high heat. Toss in the ginger, garlic, and red peppers, stirring until the oil is fragrant. Add the chicken, and nuts and stir for a few turns. Pour in the sauce and continue to stir-fry until the chicken is coated and cooked. Add the green onions, stir, and serve hot.
Teriyaki Sauce
1 Tbsp cornstarch
1 Tbsp Cold Water
1/2 c Sugar
1/2 c soy sauce
1/4 c cider vinegar
1 clove minced garlic
1/2 tsp ground ginger
1/4 tsp black pepper
Combine sugar, soy sauce, vinegar, garlic, ginger and black pepper in a sauce pan. Bring to a boil, stir... Combine cornstarch and water. When sauce is boiling, add the cornstarch mix and stir until sauce is thickened. You can keep this in the fridge for up to 10 days. Or saute some chicken and add teriyaki! YUM!!
Beef and Broccoli
1 tbsp cornstarch
2 tbsp soy sauce
1 lb flank steak
5 tbsp oil
1/4 c onion chopped
1 clove garlic minced
1/2 cup sliced mushrooms
1/2 c carrot strips
2 cups broccoli
1/2 c beef broth
IN a bowl, combine first two ingredients. Add beef to coat. Fridge for 4 hours or overnight.
In a large skillet, heat oil. Add onion and garlic. Stir Fry for about 2 minutes. Remove into a large bowl. Add mushrooms and saute for a few minutes. Remove into the bowl. Add 2 tbsp oil and saute broccoli and carrots. About 2 minutes. Remove and put into the bowl. Add another tablespoon of oil and add beef. stir fry for about 5 minutes or until lightly browned. Add broth and bring to a boil. THis gives it a nice sauce. Constantly stir so it doesnt burn. Add the veggies and cook for another minute and serve immediately!
Monday, January 3, 2011
It's The New Year!!!!
I havent posted in awhile. I hope everyone understands how crazy busy I have been.
I started an online business called Ta-Da Boutique. This winter I started selling at craft shows to launch my business and it really took off. The week of christmas I had so many orders I didnt know where to start! The shows were a success. Right now I am taking a week to myself to get my house in order, order new products and work on some new designs. Selling at the craft shows, and updating inventory on a site has taken a lot out of me. I've been so busy, I havent even stocked my new site. A good friend started a website for me, and I havent used it yet! Im embarassed to say that. But I am so glad that I have some time now to start posting.
The holidays were awesome. We had a cookie exchange with friends, a christmas eve get together at our house and then the craziness of Christmas. Now we are getting ready for the Chinese New year. I am trying to get my recipes ready to start baking again. Unfortunately my oven is broke. It wont heat up. Found that out last night when I was trying to cook steaks in the broiler and after 15 minutes they were still cold. BOO! At least the burners still work though! Tonight we are doing a crockpot dinner until we get it fixed.
I have a great recipe for Peanut Butter Rice Crispies I will post tonight. OOOh yeah, and I got a new camera!!!! So be ready for better quality pictures!
I started an online business called Ta-Da Boutique. This winter I started selling at craft shows to launch my business and it really took off. The week of christmas I had so many orders I didnt know where to start! The shows were a success. Right now I am taking a week to myself to get my house in order, order new products and work on some new designs. Selling at the craft shows, and updating inventory on a site has taken a lot out of me. I've been so busy, I havent even stocked my new site. A good friend started a website for me, and I havent used it yet! Im embarassed to say that. But I am so glad that I have some time now to start posting.
The holidays were awesome. We had a cookie exchange with friends, a christmas eve get together at our house and then the craziness of Christmas. Now we are getting ready for the Chinese New year. I am trying to get my recipes ready to start baking again. Unfortunately my oven is broke. It wont heat up. Found that out last night when I was trying to cook steaks in the broiler and after 15 minutes they were still cold. BOO! At least the burners still work though! Tonight we are doing a crockpot dinner until we get it fixed.
I have a great recipe for Peanut Butter Rice Crispies I will post tonight. OOOh yeah, and I got a new camera!!!! So be ready for better quality pictures!
Monday, October 18, 2010
Red Velvet Pancakes!
Anyways, I know this is late, but its my Sweetest day Pancakes! Red Velvet Pancakes, minus the red food coloring.. my husband is weird about eating food dye... weirdo!!
They were SOOOO good. I used buttermilk and it was so good, the kids even ate them! So chocolaty!!
Bread Bread Bread!!!
I made Chocolate, Banana, Peanut butter banana and Pumpkin Bread yesterday! It was soooooo good! Especially the chocolate one!
The coolest thing about these recipes is.... I made them all in the food processor!!! It was a breeze!!
Alright lets get to it!
Banana Bread
Pumpkin Bread
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 cup canned pumpkin
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup + 1 tablespoon buttermilk
Preheat oven to 350. Mix pumpkin and sugar together until fluffy. Add eggs one at a time, oil and vanilla and continue to mix.
Combine dry ingredients in a bowl. Alternate adding dry ingredients and buttermilk to pumpkin mix – beginning and ending with dry ingredients. Pour into mini loaf pans, adding any addition mix-ins, like chocolate chips or walnuts. Bake 45-55 minutes.
The coolest thing about these recipes is.... I made them all in the food processor!!! It was a breeze!!
Alright lets get to it!
Banana Bread
1/2 cup butter
3oz cream cheese
1 cup brown sugar
2 ripe bananas
1 egg
1/4 cup sour cream
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips optional!
Preheat over to 350. Grease a loaf pan.
Cream butter, cream cheese, and sugar until light and fluffy. Add in mashed banana, sour cream, and egg and mix until smooth. Stir in dry ingredients. Fold in chocolate chips. Bake for 60-75 minutes.
Peanut Butter Banana Bread
1 1/2 cup all purpose flour
1 cup brown sugar
1/2 cup butter
2 ounces cream cheese
1/2 cup peanut butter
4 large bananas, mashed
1 egg
1/3 cup heavy cream
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup peanut butter chips
Preheat oven to 350.
\
Cream butter, cream cheese, and peanut butter until smooth. Add brown sugar, egg and vanilla, mixing well for about 2-3 minutes. Mix in bananas and heavy cream until smooth. Add flour, baking soda and baking powder and mix until combined. Fold in peanut butter chips.
Pour batter in a greased loaf pan and bake for 60-70 minutes.
Double Chocolate Chip Loaf
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup cocoa
1 1/3 cups sugar
1 1/2 sticks soft unsalted butter
2 eggs
1 tablespoon vanilla extract
1/3 cup sour cream
1/2 cup boiling water
1 cup semisweet chocolate chips or morsels (optional)
1/2 teaspoon baking soda
1/2 cup cocoa
1 1/3 cups sugar
1 1/2 sticks soft unsalted butter
2 eggs
1 tablespoon vanilla extract
1/3 cup sour cream
1/2 cup boiling water
1 cup semisweet chocolate chips or morsels (optional)
Preheat the oven to 325 degrees F, putting in a baking sheet as you do so.
Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream into the processor and blitz until a smooth, satiny brown batter. Scrape down with a rubber spatula and process again while pouring the boiling water down the funnel. Switch it off, then remove the lid and the well-scraped double-bladed knife and, still using your rubber spatula, stir in the chocolate chips or morsels.
Scrape and pour the batter into the prepared loaf tin and put into the oven, cooking for about 1 hour. When ready, the loaf will be risen and split down the middle and a cake-tester will pretty well come out clean.
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 cup canned pumpkin
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup + 1 tablespoon buttermilk
Preheat oven to 350. Mix pumpkin and sugar together until fluffy. Add eggs one at a time, oil and vanilla and continue to mix.
Combine dry ingredients in a bowl. Alternate adding dry ingredients and buttermilk to pumpkin mix – beginning and ending with dry ingredients. Pour into mini loaf pans, adding any addition mix-ins, like chocolate chips or walnuts. Bake 45-55 minutes.
Friday, October 15, 2010
Red Velvet Pancakes!!!
Tomorrow is sweetest day... A holiday only celebrated in Ohio, A holiday Hallmark or some greeting card company made up to sell cards in the down time... whatever reason, its a day to celebrate love, and all that jazz... blah blah blah..
The way I talk, people probly think Im single and lonely lol. But Im not.. Im married.. 5 years now!
Anyways.... We dont celebrate Sweetest day. I blame it on my husband not being from ohio.. or the USA!
But Im totally ok with it. I could ask him to go buy me something, or a card, or take me to dinner and he would be more then happy to. But there is no need to!
I came across this recipe today while looking through a cookbook. It is PERFECT for sweetest day, or valentines day!!!
RED... VELVET... PANCAKES!!!!!!!!!!!!
makes 8 pancakes
1½ cups minus 1½ tablespoons buttermilk
(1 1/2 tablespoons vinegar use this if you dont have buttermilk. 1 1/2 cups of milk with the vinegar to make buttermilk substitute)
1 1/4 cup all purpose flour
1/2 cup granulated sugar
2 tablespoons cocoa powder
1/2 teaspoon baking powder
3/4 teaspoon baking soda
2 tablespoons red food coloring
1 tablespoon chocolate chips
Whisk together milk and vinegar and set aside to curdle.
In a mixing bowl, all purpose flour, sugar, cocoa powder, baking powder and baking soda. Make a well in the center, and pour in milk mixture and food coloring. Mix until combined.
Preheat skillet or griddle on medium heat. Add 1/4 to 1/3 cup batter. Once bubbles form, gently flip and cook for a few more minutes.
Top with chocolate chips and cream cheese frosting.
( no pictures until tomorrow morning.. will update tomorrow ;)
The way I talk, people probly think Im single and lonely lol. But Im not.. Im married.. 5 years now!
Anyways.... We dont celebrate Sweetest day. I blame it on my husband not being from ohio.. or the USA!
But Im totally ok with it. I could ask him to go buy me something, or a card, or take me to dinner and he would be more then happy to. But there is no need to!
I came across this recipe today while looking through a cookbook. It is PERFECT for sweetest day, or valentines day!!!
RED... VELVET... PANCAKES!!!!!!!!!!!!
makes 8 pancakes
1½ cups minus 1½ tablespoons buttermilk
(1 1/2 tablespoons vinegar use this if you dont have buttermilk. 1 1/2 cups of milk with the vinegar to make buttermilk substitute)
1 1/4 cup all purpose flour
1/2 cup granulated sugar
2 tablespoons cocoa powder
1/2 teaspoon baking powder
3/4 teaspoon baking soda
2 tablespoons red food coloring
1 tablespoon chocolate chips
Whisk together milk and vinegar and set aside to curdle.
In a mixing bowl, all purpose flour, sugar, cocoa powder, baking powder and baking soda. Make a well in the center, and pour in milk mixture and food coloring. Mix until combined.
Preheat skillet or griddle on medium heat. Add 1/4 to 1/3 cup batter. Once bubbles form, gently flip and cook for a few more minutes.
Top with chocolate chips and cream cheese frosting.
( no pictures until tomorrow morning.. will update tomorrow ;)
Thursday, October 7, 2010
It's October already!
For all of you who check my blog day after day and find nothing new... heres your new post!
Unfortunately I dont have any food related blogs... But I did find an AWESOME website that sells Giant Gummy bears ha ha. I think its awesome. Its more than 20 dollars for a gummy bear! check it out
http://giantgummybears.com/index.aspx
We have been quite busy with the kids, the house and my new adventure... Just wait, I'll get to it in a minute.
We have been in the process of Potty training justin. He is 2 1/2 and sooo ready! So far so good, its been 3 weeks with very minimal accidents. We started off with m & m's as treats.. Then one day he tells me, MAMA, no more mm's... lol too cute.
So then we decided to give him gummy bears. When justin uses the potty, he gets a small amount of gummy bears, and so does his sister. Then brooke asks for more and I tell her when justin uses the potty we will have more. So she walks over to justin and says, Justin Pee Pee pleaaassssssssssssse Its adorable!
We started cutting back on the treats, when he doesnt ask, we dont give. But we do have a sticker chart. The first 2 weeks were awesome, he put one sticker every time he uses the potty, and his sister gets one sticker. Well now that we are on a new sticker sheet, he puts the stickers wherever he pleases that day. Sometimes the wall, sometimes the floor, his sisters shirt, the bathroom door, his feet, moms feet, shirt, butt... wherever he pleases lol.
On to my new adventure..........
I have decided to open up an online boutique. My first love is cooking (besides my kids of course) Then its sewing. I absolutely LOVE to sew. I could sit in front of a sewing machine all day long and just make things.
Well, now that Im a business woman lol, I need a bigger sewing room. So we took the biggest room in the house, its like 20 x 20.. and made it into my sewing room!
Im hoping to Open my store by Halloween. In the meantime I am very busy making my items to sell and I also am doing a craft show in November with a friend. So I have a ton on my plate right now!!!!!!!
Im also fighting a sinus infection, so baking for jerrys work is non existant. I didnt know if what I had was contagious therefore I didnt want to send anything in. Im hoping to bake sunday. So be ready!!!!!!! new recipes for everyone!!!!
In the meantime, check out my older posts and find something to make!! love you all!!
Unfortunately I dont have any food related blogs... But I did find an AWESOME website that sells Giant Gummy bears ha ha. I think its awesome. Its more than 20 dollars for a gummy bear! check it out
http://giantgummybears.com/index.aspx
We have been quite busy with the kids, the house and my new adventure... Just wait, I'll get to it in a minute.
We have been in the process of Potty training justin. He is 2 1/2 and sooo ready! So far so good, its been 3 weeks with very minimal accidents. We started off with m & m's as treats.. Then one day he tells me, MAMA, no more mm's... lol too cute.
So then we decided to give him gummy bears. When justin uses the potty, he gets a small amount of gummy bears, and so does his sister. Then brooke asks for more and I tell her when justin uses the potty we will have more. So she walks over to justin and says, Justin Pee Pee pleaaassssssssssssse Its adorable!
We started cutting back on the treats, when he doesnt ask, we dont give. But we do have a sticker chart. The first 2 weeks were awesome, he put one sticker every time he uses the potty, and his sister gets one sticker. Well now that we are on a new sticker sheet, he puts the stickers wherever he pleases that day. Sometimes the wall, sometimes the floor, his sisters shirt, the bathroom door, his feet, moms feet, shirt, butt... wherever he pleases lol.
On to my new adventure..........
I have decided to open up an online boutique. My first love is cooking (besides my kids of course) Then its sewing. I absolutely LOVE to sew. I could sit in front of a sewing machine all day long and just make things.
Well, now that Im a business woman lol, I need a bigger sewing room. So we took the biggest room in the house, its like 20 x 20.. and made it into my sewing room!
Im hoping to Open my store by Halloween. In the meantime I am very busy making my items to sell and I also am doing a craft show in November with a friend. So I have a ton on my plate right now!!!!!!!
Im also fighting a sinus infection, so baking for jerrys work is non existant. I didnt know if what I had was contagious therefore I didnt want to send anything in. Im hoping to bake sunday. So be ready!!!!!!! new recipes for everyone!!!!
In the meantime, check out my older posts and find something to make!! love you all!!
Thursday, September 23, 2010
Awesome Popcorn!
Try it out next time you head out to the west side market. They give out free samples!
Granola Bars
So this time, I made Granola Bars! And they were SOOOOO good. I used a mixture of Raisins, apricots and..... drum roll please...... Hawthorne Berries... I highly doubt that anyone reading this knows what these are. And if you don't live near a China town, you won't find these sugary goodness. We LOVE LOVE LOVE them. Even though I dont understand why noone truly knows what they look like lol. The Hawthorne berries are cut into strips and rolled in sugar and are so yummy. It kinda reminds you of eating a fruit roll up but cut into strips. So good.
Enough of me talking... here is the recipe!
Granola Bars
1 1/8 cup packed brown sugar
1 1/2 cup corn syrup
3/4 cup butter, melted
3 teaspoons vanilla extract
4 1/2 cups old-fashioned oats
1 1/2 cup semisweet chocolate chips
3/4 cup craisins
1 c dried fruit
In a large bowl, combine brown sugar, corn syrup, butter and vanilla. Combine the remaining ingredients; add to peanut butter mixture and stir to coat. Press into two greased 13-in. x 9-in. baking pans. Bake at 350° for 25-30 minutes or until golden brown. Don't overbake or they will get crispy. When they come out of the oven, run a knife around the edges to loosen them from the pan a little. Cool on wire racks. Cut into bars. Yield: 3 dozen.
(If you would like to incorporate Peanut butter into this recipe, cut the Corn Syrup back to 3/4 cup and add 1 cup of peanut butter.)
Limoncello Recipe
I should've posted this before, when I posted the Limoncello pictures. Here is the recipe to it.
Limoncello
15 lemons
2 bottles min. 80 proof vodka
4 cups sugar
5 cups water
Wash the lemons to remove wax and pat dry. Zest the lemons with a peeler. Try not to get any of the pith (white part) on the lemon rind. We are only using the lemon peels for this recipe. So take the remainder of the lemon and squeeze the juice out. I freeze the juice for lemonade later. It's a great way to add ice cubes to lemonade when its hot out.
Put the peels in a large glass jar. Add one bottle of vodka and seal the jar tightly in a cool, dark place for at least 2 weeks.
After the 2 week resting period, combine sugar and water in a saucepan and boil until the sugar is dissolved. Allow the sugar water to cool. Add syrup and the other bottle of codka to the limoncello mixture that has been resting for 2 weeks. Allow to sit for another 30 days (a month)
Strain out the lemon peels through a piece of cheesecloth. Pour the limoncello into another container. Press the peels down to get all the extra flavor out of the peels. Stir the limoncello. Put the Limoncello into clean bottles and seal tightly (I used the vodka bottles) Let the Limoncello sit for another week before drinking. Store it in the freezer.
Limoncello
15 lemons
2 bottles min. 80 proof vodka
4 cups sugar
5 cups water
Wash the lemons to remove wax and pat dry. Zest the lemons with a peeler. Try not to get any of the pith (white part) on the lemon rind. We are only using the lemon peels for this recipe. So take the remainder of the lemon and squeeze the juice out. I freeze the juice for lemonade later. It's a great way to add ice cubes to lemonade when its hot out.
Put the peels in a large glass jar. Add one bottle of vodka and seal the jar tightly in a cool, dark place for at least 2 weeks.
After the 2 week resting period, combine sugar and water in a saucepan and boil until the sugar is dissolved. Allow the sugar water to cool. Add syrup and the other bottle of codka to the limoncello mixture that has been resting for 2 weeks. Allow to sit for another 30 days (a month)
Strain out the lemon peels through a piece of cheesecloth. Pour the limoncello into another container. Press the peels down to get all the extra flavor out of the peels. Stir the limoncello. Put the Limoncello into clean bottles and seal tightly (I used the vodka bottles) Let the Limoncello sit for another week before drinking. Store it in the freezer.
Butterscotch Cookies
(sorry no pics with this one, we ate them too quickly!)
It's been SOOOOO cold lately.. I love it though! Its time to fire up the stove and bake anything I can think of! Oh and Make lots of apple cider, or mulled cider.
For some reason this time of year makes me think of butterscotch. Im really not sure why. I found a Butterscotch Cookie recipe online through stumbleupon, and I felt the need to try it. Recipe and pictures below.
YOU BET YOUR BUTTERSCOTCH COOKIES
http://dujourmag.com/blog/kitchy-weekends-butterscotch-cookies/
makes 2 dozen
1 stick softened butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cup all-purpose flour
1 cup butterscotch chips
1. preheat the oven to 375 F
2. cream the butter and sugars in a large mixing bowl (I only used spatula to creaming the butter and sugar)
3. add the egg and vanilla to the creamed butter and sugar. Blend the ingredients well.
4. Mix the flour, salt and baking soda in the other mixing bowl. Add this dry mixture to the wet mixture. Blend it well. You have cookie dough! Now mix the butterscotch chips into the dough.
5. Spoon the dough onto the greased cookie sheets to make these drop cookies. Bake for 8 to 10 minutes.
6. Allow the cookies to cool before eating them
It's been SOOOOO cold lately.. I love it though! Its time to fire up the stove and bake anything I can think of! Oh and Make lots of apple cider, or mulled cider.
For some reason this time of year makes me think of butterscotch. Im really not sure why. I found a Butterscotch Cookie recipe online through stumbleupon, and I felt the need to try it. Recipe and pictures below.
YOU BET YOUR BUTTERSCOTCH COOKIES
http://dujourmag.com/blog/kitchy-weekends-butterscotch-cookies/
makes 2 dozen
1 stick softened butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cup all-purpose flour
1 cup butterscotch chips
1. preheat the oven to 375 F
2. cream the butter and sugars in a large mixing bowl (I only used spatula to creaming the butter and sugar)
3. add the egg and vanilla to the creamed butter and sugar. Blend the ingredients well.
4. Mix the flour, salt and baking soda in the other mixing bowl. Add this dry mixture to the wet mixture. Blend it well. You have cookie dough! Now mix the butterscotch chips into the dough.
5. Spoon the dough onto the greased cookie sheets to make these drop cookies. Bake for 8 to 10 minutes.
6. Allow the cookies to cool before eating them
Wednesday, September 8, 2010
My favorite Food Blog sites
These are in no order of which are my favorite. Just a random order of some of my favs. There are sooooo many more. But for now, check these ones out!
http://www.stumbleupon.com/
http://www.userealbutter.com/
http://www.jamiecooksitup.blogspot.com/
http://www.amandascookin.com/
http://www.cupcakeproject.com/
http://www.thepressedpastrychef.com/
http://www.honeyneverspoils.com/
http://www.momswhothink.com/
http://www.tinyurbankitchen.com/
http://www.theparsleythief.com/
.http://annies-eats.com/
http://www.stumbleupon.com/
http://www.userealbutter.com/
http://www.jamiecooksitup.blogspot.com/
http://www.amandascookin.com/
http://www.cupcakeproject.com/
http://www.thepressedpastrychef.com/
http://www.honeyneverspoils.com/
http://www.momswhothink.com/
http://www.tinyurbankitchen.com/
http://www.theparsleythief.com/
.http://annies-eats.com/
Double Chocolate Banana Bread
Sour Cream Double Chocolate Banana Bread
Adapted from Savory Sweet Life Chocolate Banan Bread
•Unsalted butter, 8 tablespoons (1 stick), softened
•Granulated sugar, 1/4 cup
•Brown sugar, 1/4 cup
•Egg, 1 large
•Ripened bananas, 2 large, mashed
•Sour cream (low fat okay), 1/2 cup
•Vanilla extract, 1 teaspoon
•All-purpose flour, 1 cup, plus 1 tablespoon to be tossed with the dark chocolate
•Baking soda, 1 teaspoon
•Cocoa powder, 2 tablespoons
•Salt, 1/8 teaspoon
•Dark chocolate chips, 1 cup, coarsely chopped
•Preheat oven to 350 degrees F. Grease a 9-by-5-inch loaf pan.
In the bowl of a mixer, cream butter, granulated sugar and brown sugar until fluffy, about 2 minutes. Add egg, banana, sour cream and vanilla extract. Mix until well blended, about a minute. Add 1 cup of flour, baking soda, cocoa powder and salt. Mix until everything is well incorporated, about 2 minutes.
Toss dark chocolate with 1 tablespoon of flour. This will ensure that they don’t sink to the bottom of the bread when they bake. Mix dark chocolate into the batter.
Pour batter into the prepared loaf pan and bake for 50 to 60 minutes (mine took 53 minutes), or until a toothpick inserted into the center of the loaf comes out clean.
Remove from the heat and allow bread to rest in the pan for 10 minutes. Invert the pan to release the bread. Let the bread cool on a cooling rack. You can serve this bread warm, though it will slice better when it’s completely cool after about an hour and a half.
Adapted from Savory Sweet Life Chocolate Banan Bread
•Unsalted butter, 8 tablespoons (1 stick), softened
•Granulated sugar, 1/4 cup
•Brown sugar, 1/4 cup
•Egg, 1 large
•Ripened bananas, 2 large, mashed
•Sour cream (low fat okay), 1/2 cup
•Vanilla extract, 1 teaspoon
•All-purpose flour, 1 cup, plus 1 tablespoon to be tossed with the dark chocolate
•Baking soda, 1 teaspoon
•Cocoa powder, 2 tablespoons
•Salt, 1/8 teaspoon
•Dark chocolate chips, 1 cup, coarsely chopped
•Preheat oven to 350 degrees F. Grease a 9-by-5-inch loaf pan.
In the bowl of a mixer, cream butter, granulated sugar and brown sugar until fluffy, about 2 minutes. Add egg, banana, sour cream and vanilla extract. Mix until well blended, about a minute. Add 1 cup of flour, baking soda, cocoa powder and salt. Mix until everything is well incorporated, about 2 minutes.
Toss dark chocolate with 1 tablespoon of flour. This will ensure that they don’t sink to the bottom of the bread when they bake. Mix dark chocolate into the batter.
Pour batter into the prepared loaf pan and bake for 50 to 60 minutes (mine took 53 minutes), or until a toothpick inserted into the center of the loaf comes out clean.
Remove from the heat and allow bread to rest in the pan for 10 minutes. Invert the pan to release the bread. Let the bread cool on a cooling rack. You can serve this bread warm, though it will slice better when it’s completely cool after about an hour and a half.
Mulled Apple Cider
Yesterday I couldnt wait any longer for apple cider. So I decided to break out the apple juice and Mulling spices that I have. I bought Mulling spiced tea bags last year at Patterson's.
Its really simple to make.
Fill a pan with apple juice, add tea bags and boil. Fill up your cup and drink it on a nice cold night!
Wednesday, September 1, 2010
Double Chocolate Zucchini Muffins!
Found this FABULOUS recipe.. Unfortunately i have NO pics for you guys. But heres the recipe!
(jessica this is for you!)
Double Chocolate Zucchini Muffins
Time: about 90 minutes
Yield: 30 muffins
Recipe from http://jamiecooksitup.blogspot.com/2010/08/double-chocolate-zucchini-muffins.html
4 C flour
1 1/2 C sugar
1/2 C cocoa
1 t baking soda
1/2 t baking powder
3/4 t salt
1 t cinnamon
1/2 t nutmeg
1 1/2 C oil
1 1/2 C milk
3 eggs
2 t vanilla
2 C shredded zucchini
1 1/2 C semi sweet chocolate chips (the original recipe calls for only 1 C, but I added an extra 1/2 C......I can't help myself, I've got a chocolate addiction, seriously.)
1. Mix the wet ingredients together in a bowl with a whisk. Add the zucchini to the wet ingredients.
2. Mix all of the dry ingredients in a separate bowl with a wooden spoon.
3. Pour the wet ingredients into the dry and stir, just until combined. Fold in the chocolate chips and you are ready for the muffin pan baby.
4. Line your muffin tin with cupcake holders and fill a bit more than 2/3 of the way full.
5. Bake at 350 for 17 minutes.
(jessica this is for you!)
Double Chocolate Zucchini Muffins
Time: about 90 minutes
Yield: 30 muffins
Recipe from http://jamiecooksitup.blogspot.com/2010/08/double-chocolate-zucchini-muffins.html
4 C flour
1 1/2 C sugar
1/2 C cocoa
1 t baking soda
1/2 t baking powder
3/4 t salt
1 t cinnamon
1/2 t nutmeg
1 1/2 C oil
1 1/2 C milk
3 eggs
2 t vanilla
2 C shredded zucchini
1 1/2 C semi sweet chocolate chips (the original recipe calls for only 1 C, but I added an extra 1/2 C......I can't help myself, I've got a chocolate addiction, seriously.)
1. Mix the wet ingredients together in a bowl with a whisk. Add the zucchini to the wet ingredients.
2. Mix all of the dry ingredients in a separate bowl with a wooden spoon.
3. Pour the wet ingredients into the dry and stir, just until combined. Fold in the chocolate chips and you are ready for the muffin pan baby.
4. Line your muffin tin with cupcake holders and fill a bit more than 2/3 of the way full.
5. Bake at 350 for 17 minutes.
limoncello
It smelled so delish! I ended up with about 6 of these bottles! Now its time to make pizza.. Ive already put my request in for a Pizza Stone from Santa... lets hope he gets my letter ... i wonder if i put enough postage on that thing... maybe i'll have to ask again.. I could always use 2 if he gets a duplicate of the letter :)
Its a sad sad day to be a deep fryer.... 2003-2010
teriyaki chicken
I grew up H-A-T-I-N-G.... chinese food.. My parents would get chinese take out, and on the way home they would swing through mickey D's to grab me something else. Well who would've thought that I would marry an asian man?? I remember when I first met him, i wouldn't even eat rice lol.. Things changed after 5 yrs of marriage and 7 yrs of being together. Now I recreate asian dishes. Its quite entertaining actually.
One of my favorite dishes is teriyaki chicken. I buy a teriyaki sauce from china town. The brand is Kikkoman but its kinda pricey. Like 4 bucks a bottle. So i decided to start making my own sauce. And WOW is it yummy!
Teriyaki Sauce
1 tbsp cornstarch
1 tbsp cold water
1/2 c sugar
1/2 c soy sauce (low sodium is best!)
1/4 c cider vinegar
1 clove garlic minced
1/2 tsp ground ginger
1/2 tsp black pepper
Combine sugar, soy sauce, vinegar, garlic, ginger, pepper in a saucepan. Boil for a minute or so. Watch so it doesnt boil over. Stir cornstarch and water and slowly pour into sauce pan. Heat sauce until bubbly. Remove from heat and set aside.
Chicken thighs are best! Boneless skinless works well. If not use chicken breast. Slice into small chunks, saute until done. Add teriyaki sauce and stir well. Heat for a minute or two until the sauce thickens and coats the chicken.
Pour mixture over white or brown rice. Its super sweet and YUMMMMMO!
One of my favorite dishes is teriyaki chicken. I buy a teriyaki sauce from china town. The brand is Kikkoman but its kinda pricey. Like 4 bucks a bottle. So i decided to start making my own sauce. And WOW is it yummy!
Teriyaki Sauce
1 tbsp cornstarch
1 tbsp cold water
1/2 c sugar
1/2 c soy sauce (low sodium is best!)
1/4 c cider vinegar
1 clove garlic minced
1/2 tsp ground ginger
1/2 tsp black pepper
Combine sugar, soy sauce, vinegar, garlic, ginger, pepper in a saucepan. Boil for a minute or so. Watch so it doesnt boil over. Stir cornstarch and water and slowly pour into sauce pan. Heat sauce until bubbly. Remove from heat and set aside.
Chicken thighs are best! Boneless skinless works well. If not use chicken breast. Slice into small chunks, saute until done. Add teriyaki sauce and stir well. Heat for a minute or two until the sauce thickens and coats the chicken.
Pour mixture over white or brown rice. Its super sweet and YUMMMMMO!
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simmering the liquids...    |
Flag Cake
After 10 days of my husband being a US citizen.. I finally made him a cake. I know Im super delayed on these posts. We were in michigan visiting some friends and honestly I really havent had time for this blog.. Sorry to all my stalkers.. he he...
For the cake, i decided to make a pumpkin flavor. I really love Cream cheese frosting. And what goes better with cream cheese frosting than Pumpkin flavored cake???? I used the same recipe I do for pumpkin rolls. The cake is a 2 layer with cream cheese in the center.
I found a picture of this cake in a Ina Garten cookbook. Shes definitely my fav Food network star~! Her dishes are soooo good. And they are things that normal people eat. Not those crazy meals that five star restaurants serve, and noone really knows what it is. Ive made Granola bars from her recipes and they were So good. I made this cake, and the lemon bread was from her too! I borrowed the book from the library and was really impressed.
4 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1 Tablespoon + 1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 Tablespoon ground ginger
1 teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2½ cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1½ cups canned pumpkin (not pie filling)
For the Cream Cheese Frosting:
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
¾ teaspoon vanilla extract
For the cake, i decided to make a pumpkin flavor. I really love Cream cheese frosting. And what goes better with cream cheese frosting than Pumpkin flavored cake???? I used the same recipe I do for pumpkin rolls. The cake is a 2 layer with cream cheese in the center.
I found a picture of this cake in a Ina Garten cookbook. Shes definitely my fav Food network star~! Her dishes are soooo good. And they are things that normal people eat. Not those crazy meals that five star restaurants serve, and noone really knows what it is. Ive made Granola bars from her recipes and they were So good. I made this cake, and the lemon bread was from her too! I borrowed the book from the library and was really impressed.
Bake 2 sheet cakes. Slice off the top to make it even...
layer on some cream cheese frosting.... Set the second cake ontop and try to make sure its on even.
Cover the cake with cream cheese frosting. ... Start the design with fresh raspberries and blueberries
VOILA~! Happy Citizenship to my Hubby~!!!
For the cakes:
4 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1 Tablespoon + 1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 Tablespoon ground ginger
1 teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2½ cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1½ cups canned pumpkin (not pie filling)
For the Cream Cheese Frosting:
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
¾ teaspoon vanilla extract
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