Christmas Goody Time!!

Oh boy have I been busy with all kinds of Christmas fun!!! All my shopping is done and the presents are wrapped and now it's time for fun in the kitchen! I'm making all kinds of goodies for the many upcoming family gatherings and here are just a few sneak peeks :) I hope you find yourselves doing things that makes your cup runneth over with holiday joy!!Thank goodness for my trusty KitchenAid and the 15 minutes of mixing help it gave while making my first ever Homemade Mashmallows...KitchenAid, my arms thank you!!
Yum Yum Yum, beginnings of chocolaty goodness for Chocolate Mint Cookies
Preparing apples for two Apple Pies as well as dried apple rings...my kitchen smells so fruity delicous!Homemade Granola for traditional goody bags for all the aunts, uncles, and cousins!

I really enjoyed making the homemade granola and hope all my family members like it as much as I do! Here is the recipe if you would like to try it :)

Cranberry Almond Cinnamon Granola
4 cups OLD FASHIONED Rolled Oats
2 cups coconut
2 cups sliced almonds
1 1/2 cups dried cranberries (I used a mix of cranberries and cherries!)
1/2 cup honey
1/3 cup veg oil
2 tsp cinnamon

Mix all but dried fruit together and bake in sheet pan for 25 - 30 minutes at 350. Stir every few minutes. Add dried fruit for remaining 2 to 3 minutes (don't add too early as the fruit may burn). Pour onto dry surface and cool, stirring occasionally to break up clumps. Enjoy Enjoy Enjoy!

Straight From Heaven!!!

So yesterday we had a holiday party and all goodies were entered into a "Bake-Off Challenge" and after three years of participating in this event I was determined to win!!! When I saw this AMAZING brownie recipe from Baking Bites featuring my favorite holiday staple, Trader Joe's Peppermint Joe-Joe's, I knew that this would be the recipe to win the coveted golden wooden spoon award!

I must admit, I have never made a brownie that didn't come from a box and had no idea that I would use a stovetop and saucepan to prepare the batter but let me tell you something, the small amount of effort that it took to make these was so so so worth it! I just might never make a boxed brownie mix again!

I made two batches for our hungry student voters and secretly smiled every time I heard someone say "these are AMAZING" or "these taste better than sin" or "Oh my goodness, give me more!!" and I was confident the golden wooden spoon award was as good as mine! So, are you wondering if I won? Well, these amazing brownies sent straight from heaven came in a close second...WHAT!?!?!?!? I think the voting was tampered with but I will succumb as the winner slaved in her kitchen making some wonderful mini pumpkin cupcakes with vanilla bean cream cheese frosting. She is also about 5 months pregnant so I think she got a few sympathy votes from that...just kidding (kind of!) :)

If you do not have a local Trader Joe's to get some of their famous cookies you can use Mint Oreo's in replacement. If you are a fan of ooey-gooey brownies and mint then you have to try these the next time you need to make brownies! Be sure to cut them into tiny pieces as they are quite filling but still simply to die for! And to my family, expect to see a plate of brownies at Christmas :)Peppermint Cookies n’ Cream Brownies
From Nicole at Baking Bites!
1 cup butter
6 oz. unsweetened chocolate, chopped
3 cups sugar
1/2 tsp salt
2 tsp vanilla extract
4 large eggs, room temperature
1 2/3 cups all purpose flour
1/3 cup unsweetened cocoa powder
3 cups roughly chopped peppermint oreo-type cookies (approx 18)

Preheat oven to 350F. Line a 9×13-inch baking pan with aluminum foil, and grease lightly.

In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally. Whisk in sugar, salt and vanilla, then turn off heat. Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in flour and cocoa powder until mixture is uniform. Stir in peppermint oreo cookies and pour batter into prepared pan. Crush 3-4 additional cookies finely and sprinkle on top of batter, if desired.

Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter.

Cool brownies in pan for about 20 minutes, then lift brownies in the foil out of the pan and place on a wire rack to cool completely before slicing.

Long Live The Weekends!

Why do fun weekends have to end so quickly??? My mom came for a girls weekend and boy did we have FUN! This weekend was all about creativity as we thrifted and hit up Michaels and Craft Warehouse (twice!!!) and made some CUTE CUTE CUTE holiday gifts but cannot show you as you might be getting one :) It was such a great weekend and I just want to say thank you to my mom, you gave me a weekend I totally needed!! You are the best!!!

So I haven't had a chance to upload any new pics for awhile but thought I would share these scones that I made a few weekends ago...if you are a fan of Maple like I am then you will LOVE these!
Maple Scones

1 3/4 cups flour
1 1/2 cups oats
2 tsp baking powder
10 Tbsp cold butter
1/3 cup whipping cream
1/4 cup maple syrup
1 egg

Mix flour, oats, and baking powder together and cut in 10 Tbsp cold butter. Add remaining ingredients. Knead dough and pat down into an 1 inch thick circle. Cut into eight wedges and place on a baking sheet. Bake for 15 minutes at 425. Once cooled, add maple frosting...yum yum!

Maple Frosting:
1 Tbsp melted butter
2 Tbsp maple syrup
1 Tbsp cream
1 c. powdered sugar
Whisk until smooth and frost scones...enjoy!!!

Thanks Monica for the recipe!

Martha, Betty, How About Both!!!

I had a couple of MUCH NEEDED days off and on Tuesday I was torn between doing Martha (crafting) or Betty (cooking) activities so I did both!


My Martha project:

I've been in the mood for doing some crafts lately and have a whole list going for things I want to make for the holidays...cannot wait to get my craft on! This weekend I found a great kitchen towel and when I held it up for my sister to see she said it would be cute as an apron so guess what...I made an apron! I simply sewed some ribbon on it and I really like it! After wearing it for my Betty (see below) activity I realized there is probably a better way for making it so I am now going to be on the hunt for other fun towels and ribbon! What do you think...like it??



And now that I have a perfect fall apron I needed to channel Betty Crocker and try out two Fall recipes I have been wanting to try lately!

First, I found some great zucchini recipes this Fall that were really good so thought I would expand into the squash family and try making something with Butternut Squash. Luckily the grocery store had them clearly marked as I really did not know what a Butternut Squash looked like :) Anyway, I used one of Giada’s recipes from Everyday Italian and let me tell you, it is delicious and very squashy!Rigatoni with Squash
3 tbsp olive oil
1 pound butternut squash, trimmed and cut into 1-inch cubes
2 garlic cloves, minced
1 teaspoon salt, plus 1 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
1 cup vegetable stock
1 pound rigatoni
3/4 to 1 cup milk
Basil and Parmesan to taste

Warm 3 tablespoons of olive oil in a skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

Cook pasta

Add pasta to pureed squash mixture and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add basil and cheese. Yum Yum, cannot wait to have some today for lunch!

HAPPY FALL!!

I have 3 student groups that I meet with on a weekly basis and something that I have not been very good at since starting in my current position is providing snacks for our meetings. It is common knowledge in the education field that if you want students to come to an event you need to provide food! Well, I think the same is true for having them stay invested in meetings :) Many of the current students I work with are strict vegetarians and many are also vegan so I was glad when I found the following vegan recipe for a perfect fall cookie...keeping my fingers crossed that they like them!

Vegan Maple Syrup Cookies

1/2 cup margarine
1/2 cup brown sugar
2 tbsp applesauce
1/2 cup maple sugar
1/2 tsp vanilla
1 tsp baking soda
pinch of salt
2 cups flour

Mix together and bake at 350 for 8-10 min

Drizzle with 1/2 cup powdered sugar, 1 tbsp maple syrup, 1/2-1 tbsp soy milk, 1 tsp vanilla




*last week was a zucchini recipe, this week maple, so that only means that pumpkin should be in order next week for my last fall baking project for students!

Straight From The Farmers Market

I love going to Farmers Markets and when I thought about how today is one of my first free Saturday's in a long time I thought it was perfect timing for checking out the Beaverton Farmers Market that I have never been to. I loved seeing all the rich fall colors in the produce and flowers growing this time of the season!
After picking up some flowers, apples, and pears, I stopped by the last stand to get some veggies and items for Salsa. The produce was being sold by a very nice Hispanic couple and when I asked the man how much for my items he said $2...what, that is not nearly enough! I asked if he was sure and he said "yes, only $2 for you and your bonita ojos"...awww, I think I might have to go back to them next week as compliments like that will make any girl happy!

It's really easy to make Salsa on your own, you just mix a few ingredients to together!

Here's what I mixed, try it and feel free to adapt to your liking! 5 Roma Tomatoes, 1/2 Onion, 4 Garlic Cloves, 1 Jalapeno Pepper (with no seeds), Cilantro Lime Juice, and Salt. Chop items and mix together...Enjoy!!

Zucchini! Zucchini! Zucchini!

A few weeks ago my mom gave me some zucchini from her garden...thanks mom! I heard that you can grate zucchini and keep it in the freezer for future baking so I gave it a try. Well, here I am on a cool and somewhat rainy night and nothing sounds better than a little baking for a meeting I have tomorrow :)

Zucchini Brownies
2 cups grated zucchini
2 cups flour
1 1/2 cups sugar
1 tsp salt
1 1/2 tsp baking soda
1 pinch of baking powder
1/3 cup cocoa
6 oz plain yogurt
2 tsp vanilla
1/2 cups chopped nuts (optional!)

Stir dry ingredients together and set aside. Combine wet ingredients and zucchini. Stir wet and dry ingredients together. Pour into 9x13 greased pan and bake at 350 for 35 minutes...enjoy :)

Here is the large bunch of zucchini and yellow squash my mom gave me...
I think I had zucchini at every meal for a week but I didn't mind as Zucchini Basil Lasagna and Zucchini Coins are two of my favorite late summer meals!

MUCH Needed Day Of Rest

Working in education, this is a very very BUSY time of year! I love everything about this season of the academic year but Sunday, my only day with no work for a few weeks, could not have come any quicker!! I decided to spend my entire day at home and take Murphy's cue for catnaps...Isn't she a cute and cuddly kitty :)




I also found a new recipe that goes perfect for summer berries...enjoy!








Banana Waffles
1 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 pinch ground nutmeg
1 cup milk
1 egg
2 ripe bananas, mashed

Mix together and make waffles as usual :)

Bounty from the balcony...

Here are some balcony goodies that were waiting for me when I got back from vacation. Sadly my cucumbers (my favorite veggie) dried up but luckily I was able to taste a couple of them before the trip and they were yummy! Can't wait for the last of my strawberries to ripen and for my pepper to turn the bright red color it should be!

And now for my basil...I'm thinking it will turn into this yummy pesto tomorrow night :)

Basic Pesto Recipe

2 cups fresh basil leaves
1/4 cup grated parmesan cheese
1/2 cup olive oil
3 tbsp pine nuts
3 garlic cloves, finely minced

Place basil leaves in small batches in food processor (I use a small electric chopper) and blend until well chopped. Add garlic and blend again. Add pine nuts and parmesan cheese. Blend while slowly adding olive oil, stopping to scrape down side of the container. Process until it forms a thick paste and then enjoy!!

You can serve it fresh over pasta, chicken, what-not. I like to freeze pesto in an ice-cube tray, and once frozen slip all the pieces into a zip-lock bag to be used or shared whenever is convenient!

Mom's Berry Dumplings

Here's a delicious recipe straight from childhood kitchen memories with my mom and sister...enjoy!


Berry Dumplings

4 Cups Berries
1 Cup Sugar
1/2 Tsp Cinnamon
2 1/2 Tbs Cornstarch

1 1/2 Cup Flour
2 Tsp Baking Powder
3/4 Tsp Salt
3 Tbs Sugar
3 Tbs Shortening
3/4 Cup Milk

Mix 1st 4 ingredients in sauce pan and heat until mixture bubbles. In separate bowl, cut shortening into flour, baking powder, salt, and sugar. Stir in milk and drop mixture by tablespoon into bubbling berry mixture. Cover with lid and let simmer for 12-15 minutes. Serve with yummy vanilla icecream!

*you can use frozen berries and enjoy this dessert all year long!!

Strawberry Goodness

Earlier this summer I organized a Strawberry Picking Party for friends at Kruegers Farm and together we picked about 50 pounds of strawberries! We divided up our berry stash and most went into freezers for making jam but of course some had to be used right away for Strawberry Shortcake and other yummies that make summer the sweetest time of the year.

I made Strawberry Coconut Scones and here is the recipe...enjoy!!!

2 1/2 Cups Flour
1 Tbs Baking Powder
1/2 Tsp Salt
8 Tbs Butter
1/4 Cup Sugar
2/3 Cup Milk
Strawberries (washed and cut) and Coconut to your taste
*I think I threw in about 1 cup of strawberries and about 1/2 cup of coconut

Mix dry ingredients together, cut in butter and mix with pastry mixer or hands.
Add milk and mix until blended.
Divide into two balls and flatten. Add berries and coconut and gently knead to mix (over mixing will break down the berries and turn your dough pink).
Cut into 8 pieces and bake for 10-12 minutes at 425 degrees.



Let me know what some of your favorite recipes are for Fresh Strawberries!