February 3, 2013 § 1 Comment
Pinterest Challenge: Day 7
Weekend mornings can be sacred. Sleeping in? What’s that like? On those rare occasions that you can avoid setting the alarm and enjoy the warmth of staying under the covers for a few extra minutes, making breakfast can seem like a chore rather than a part of the weekend ritual. This recipe takes the hard work out of putting something “homemade” on the plate and saves money (and avoids the need for changing out of your PJ’s) that you’d spend going out.
What’s not to like here? Biscuits? Good. Cinnamon? Good. Syrup? It wouldn’t be a weekend breakfast without it! Try using a flavored syrup like Stonewall Kitchen’s Cinnamon Apple Syrup to add an extra layer of flavor.
Sticky Bun Breakfast Ring by All Things Delicious
2 small tubes refrigerator buttermilk biscuits
3 Tbsp butter or margarine, melted
1/2 cup maple syrup
1/3 cup packed brown sugar
1/2 tsp cinnamon
1/4 cup chopped pecans (optional)
1/4 cup chopped almonds (optional)
Preheat oven to 375 F. Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake for 15-20 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy.
February 2, 2013 § Leave a comment
Pinterest Challenge – Day 6
Martha Stewart does it again. This simple recipe takes very little work to create an impressive and indulgent dessert – no ice cream maker required!
The honey is the star of this dish, so use one of your favorite brands or stop by your neighborhood farmers market and pick up honey sourced from local hives. Not only will you be supporting local business, but your honey will have a great local flavor.
The texture of this dessert is unlike any ice cream. Expect a thicker, more decadent version of whipped cream that is bursting with flavor.
Frozen Honey Cream by Martha Stewart
1/3 cups cold heavy cream
2/3 cup wildflower honey
4 large egg yolks
In a medium bowl, using an electric mixer, beat heavy cream to stiff peaks, then refrigerate. In a small pot, bring honey to a boil over medium-high and cook 2 minutes. (Note: when the honey comes to a boil, stir constantly to avoid burning and boiling over.) In another medium bowl, using mixer, beat egg yolks until pale yellow. With mixer running, add hot honey in a slow, steady stream. Beat on high until mixture has cooled to room temperature, about 5 minutes. With a rubber spatula, fold in whipped cream. Transfer mixture to a 5-by-10-inch loaf pan. Cover with plastic wrap. Freeze until set, at least 2 hours (or overnight).
January 31, 2013 § Leave a comment
Pinterest Challenge – Day 4
Ooo wee! These pack a kick. If you like spicy, this is the snack for you. Not much of a fan of heat? Try less pepper or maybe add some smoked paprika instead.
This recipe is incredibly simple, which makes it perfect for last-minute get togethers, a pot luck or just an afternoon on the couch watching TV. They’re also great in a salad! NOTE: If you want these to be crispy, bake them longer than the time listed in the recipe. (Of course, you’ll want to test them every minute or so beyond the recommended baking time so they don’t burn.)
Spicy Roasted Chickpeas by Martha Stewart
1/4 cup extra-virgin olive oil
2 cans (15.5 ounces each) chickpeas, rinsed, drained and patted dry
1 teaspoon cayenne pepper
1 tablespoon cumin seed
Preheat oven to 450 degrees. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes. In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer. Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.
January 30, 2013 § Leave a comment
Pinterest Challenge – Day 3
Crunchy. Crispy. Golden brown. Fried foods certainly have an allure to them, but I rarely make them a go-to for meals. When done right – the crispy way not the thick and goopy batter way – chicken fingers aren’t just for the kid’s menu. Dipped, or plain, these tasty finger foods make me happy. What doesn’t make me happy is all the grease that typically accompanies them. So, when I saw that these fingers are baked and promised that crunch that comes with the fried version, I was sold.
I’ve never soaked my chicken in buttermilk before and this won’t be my last time. It adds a nice tang and keeps the chicken really moist. I followed the directions – including misting the chicken with cooking spray – but the breading didn’t get as crispy as the Pinterest pin makes it look. Don’t get me wrong, there was still plenty of crunch, but not (fully) comparable to a fried version. With a slight adjustment of draining off more of the buttermilk before dipping it in the breading, I think these will be on point!
Baked Buttermilk Almond Crusted Chicken Fingers by How Sweet It Is
1 pound boneless, skinless chicken tenders
2 1/2 cups buttermilk
1 cup almond meal*
3/4 cup panko breadcrumbs
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
Add chicken to a baking dish and pour buttermilk over top to coat. Let soak for 4-6 hours refrigerated, or overnight.
Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray and set aside.
In a large bowl, combine almond meal, panko, flour, salt, pepper and paprika. Remove each chicken tender from the buttermilk and dip in breadcrumbs, gently pressing to adhere. Place on the wire rack. Spray each with a mist of olive oil or nonstick spray. Bake for 12 minutes, remove from over, gently flip and mist with spray, then bake for 12 minutes more.
The key to crunchy chicken fingers and keeping the breading on the chicken is the wire rack AND the misting spray!
*Almond meal can be found at natural foods supermarkets such as Sprouts and Whole Foods.
January 29, 2013 § 3 Comments
I’ve moved on from the sweet Condensed Milk Cake on Day 1 to a savory Quinoa Burger. I admit, I was a little skeptical with “burger” in the name because when the mood strikes me for a burger, I’m craving a good old fashioned hamburger with cheese, tomato, onion and a soft bun. While this isn’t exactly what I would consider a burger, this recipe makes one darn delicious patty.
Even though I planned out my Pinterest Challenge recipes ahead of time and made a grocery list accordingly, I somehow neglected to get the cottage cheese that’s listed in the recipe. Fortunately, I had some marscapone cheese in my fridge that I hoped would be a decent substitute. Fortunately, I was right! The thick texture of the marscapone actually helped bind the patties a little more than I think cottage cheese would, but you can try either. (If you use marscapone, I would recommend omitting the sugar.)
Quinoa Burger by Eating Well…Living Thin(er)
2 rounded cups cooked quinoa
3/4 cup shredded cheddar cheese (or other variety, if you prefer)
1/2 cup low-fat cottage cheese
1 medium carrot, grated
3 tablespoons all purpose flour
2 green onions, including white parts
1 /2 teaspoon Splenda or sugar
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon garlic powder
Olive oil for frying
In a large bowl combine the 2 rounded cups of cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder.
Heat a frying pan and a couple teaspoons olive oil over medium-low heat. (To help them stay in patty form and not fall apart, it’s best to cook the patties on medium-low heat so they have longer to set-up without burning. This makes them easier to flip, too.) The mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4-6 minutes each side. When done cooking, place patties on a plate lined with a paper towel to drain off any excess oil and serve warm.
– Note: I served these with a dollop of sour cream because the flavors reminded me a lot of a potato pancake.
January 28, 2013 § 1 Comment
Ah, Pinterest. You are so full of wonderful pictures, crafty projects and helpful household tips that I can’t help but spend hours and hours pinning to the various themed boards I’ve created. I have several boards and hundreds of pins, but I realized that I haven’t done much with those pins. I pinned them for a reason, right? So, I am going on a little Pinterest adventure and will try at least one new pin every day for a week. Here’s to hoping for more successes than Pinterest Fails!
Pinterest Challenge – Day 1
When I saw this cake on Pinterest and then saw that it only takes five ingredients to make it, I knew it would be a great place to start my Seven Days of Pinterest adventure.
My cake didn’t rise as much as the one in the Pinterest pic, but the consistency looked dead on. It’s taste is slightly sweet almost resembles a very dense version of an angel food cake. I tried it with fresh blackberries which added a great tartness to the dessert, but it’s best with something to add moisture to it. See my quick-fix raspberry sauce below.
Condensed Milk Cake by Dr. Ola’s Kitchen
1 can condensed, sweetened milk (I used the non-fat version and it still tastes great)
4 large eggs
1 cup flour
1/2 teaspoon baking powder
3 tablespoons melted butter
Preheat the oven to 350F
Prepare your a springform cake pan by spraying it with cooking spray or brushing it with 1 tablespoon butter and dusting it with flour.
With an electric mixer, mix all ingredients until smooth then add them to the cake pan.
Bake for 40 minutes (or less according to the cake’s thickness).
Sprinkle powdered sugar on top and serve with fruit sauce or fresh fruits.
Heat 1/4 – 1/2 cup (depending on how many slices you’re serving) raspberry preserves with 2 tablespoons apple juice over medium-low heat. Stir occasionally until preserves are hot, but not boiling. Spoon sauce over the cake and serve immediately.