Category — in the KItchen
I love to bake. I bake when I’m stressed, I bake gifts, I bake for friends and family, I bake when trying to avoid my ever-growing “to do” list. And the things I bake have no rhyme or reason. Pinterest has swayed my baking choices lately — I see it, I bake it. My husband is a lucky man. These cookies are probably my most-requested cookies. And though I don’t love baking repeats – because I endlessly want to try something new – I get too many smiles to not bring back the snickerdoodles every now and then. The thrill is in their simplicity – I mean, come on, who didn’t grow up loving snickerdoodles? The white chocolate chips just make them extra decadent. You’re welcome.
October 3, 2012 18 Comments
Having a holiday in the middle of this week this year feels so random! And although I do have today off, I still have to go in to work on Thursday and Friday, and truth be told, when you blog and freelance, there’s really no such thing as a “day off.” Woke up this morning, hit the coffee, hit the blog. But we have a few fun plans for the evening – including plenty of fireworks – and in Miami, they’re oh-so-pretty over the water – so I’m going to cram in as much work as I can until about 4pm and then I’m throwing on my red, white, and blue (kidding, kidding – dress and cardigan — uniform) and then it’s off to celebrate!
I saw this adorable recipe for no-bake cheesecake + berry + graham cracker crust trifle on Glorious Treats and I knew it would be a winner for tonight! Plus, you can keep the cheesecake layers pretty low-fat by using reduced fat cream cheese and fat free cool whip. Boys eat too fast to notice calories are missing, my husband included!
I’ll probably make this in one pretty glass dish for transportation’s sake! (Though Glory’s version complete with twine and wooden spoons is too cute for words!) Recipe after the jump!
July 4, 2012 5 Comments
I probably shouldn’t eat bread. I’d probably lose that extra five pounds I’m always whining about. But I love bread. If all carbs were lost, I’d fight life and limb for a loaf of bread. It’s that serious. And the internet feeds my addiction – all of the bread styling is making me fall in love just a little bit more. And you know, shmearing avocado, olive oil, and ricotta on top of bread makes it … errr … healthy.
June 25, 2012 4 Comments
Now that it’s summer, and bikini season is no longer imminent, it’s here (like yesterday), I figure it’s time to get serious about eating well. I’ve always been decent about dragging myself to the gym or a dance class at least a few times a week – it justifies my snacking – but I tend to fall off the wagon at every baked good (then I get back on, fall off, half get back on, totally fall off, and so on). And snacks are most definitely my weakness. So the plan this summer: find snacks that I can feel guilt-free about.
Which brings me to these roasted chickpeas. They are so good. And I am almost embarrassed to admit how easy these are to make.
- 1 (12 ounce) can chickpeas (garbanzo beans), drained (I used two cans)
- 2 tablespoons olive oil (I used about 1.5 tablespoons per can of chickpeas)
- salt (to taste)
- garlic salt (optional; I skipped this)
- cayenne pepper (optional; I used paprika instead — the hubby is not a fan of anything spicy)
- Preheat oven to 450 degrees F (230 degrees C).
- Drain chickpeas and then blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper (or paprika). Spread on a baking sheet, and bake for 30 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.
*Note: if you roast the chickpeas for 30+ minutes, they’ll be very crunchy (some with chewy centers) – kind of like roasted edamame, but if you prefer chickpeas a bit softer, I’d roast them for about 20-25 minutes.
Recipe adapted from All Recipes
June 11, 2012 4 Comments
I miss breakfast in Paris. Everything was covered in cheese and came with coffee.
(And since it’s currently really early in Paris right now, it’s totally justified … my crazy craving for cheese bread + more coffee, at 7pm on the East Coast.)
May 16, 2012 9 Comments
My first birthday was a Strawberry-Shortcake-Themed party. And though at the time I was all about the sweet-smelling pink-haired big-headed doll (oh did I love Strawberry Shortcake!), I was also a huge fan of the actual cake. It was, in fact, my first birthday cake.
So as summer rolls around and strawberries are fresher than ever, I’m clamoring for a plate of old-fashioned from scratch strawberry shortcake.
Homemade Strawberry Shortcake
- 3 1/2 cups halved strawberries
- 1/3 cup sugar
- 1/3 cup orange juice
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons chilled stick margarine or butter, cut into small pieces
- 1/2 cup low-fat buttermilk
- Cooking spray
- 6 tablespoons whipped topping (I used sugar-free)
- Combine fresh Dole strawberry halves, 1/3 cup sugar, Dole orange juice, vanilla, and lemon juice in a pan, and simmer on low until desired consistency. Place in air-tight tupperware, cover and chill.
- Preheat oven to 425°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives (or a potato masher!) until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).
- Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares (or use a cookie cutter and cut into circles). Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.
- Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Put a dollop of whipped topping and about 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon a bit more whipped topping and another 1/4 cup strawberry mixture over each top.
By the way, the biscuits are simple, soft on the inside, and perfectly chewy and buttery soft on the outside.
I cooked down the strawberry filling, then stored in an air-tight container and chilled, to get that syrupy consistency.
Recipe adapted via Cooking Light, JUNE 1998
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*Compensation was provided by Dole via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Dole.
May 10, 2012 2 Comments