Chocolate Chip Banana Cake

I'm not exactly sure how we ended up with 5 nearly rotten bananas. It is one of those situations that makes me sort of  bend my head side ways a bit and say "huh"?  I have a few theories....maybe tucking away the blender for the holiday party wasn't the best strategy after all. Or could it have been buying that case of 2 gazillion Eggo waffles from Costco caused us not to eat cereal with fresh sliced bananas swimming in a bath of organic milk?

Whatever the cause of the nearly neglected bananas, I'm here to declare that "I will not let my dear bananas go bad....I can and will save you" .  Ok, does anyone else talk to their fruit....or write about their nearly rotten fruit? Nod you head up and down, please!

Thanks.

So here you go, a worthy way to honor the banana!

Chocolate Chip Banana Cake

• 2 cups flour
• 1 tablespoon baking powder
• 1 tablespoon cinnamon
• 5 ripe super ripe bananas
• 1/2 butter melted
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 3/4 cup milk chocolate chips

Mix flour, baking powder & cinnamon in a bowl.

In a second bowl, mix bananas, butter, sugar, brown sugar, eggs, milk and vanilla extract.

Next, combine dry ingredients with the wet ingredients. Don't over mix...it's kinda like your pancake batter...no need to over stir here.

Pour into an ungreased cake pan.  Sprinkle chocolate chips on top.

Bake on 350 for 30 minutes or until your toothpick comes out clean!

Serves: 12 large slices

Crock Pot Beef Broccoli

I have a heavy heart today. It feels achy, sore and sad. A friends dad passed away coupled with the devastating news about the elementary school shooting in Newtown, Connecticut.   I watched President Obama begin his speech by stating "we have endured too many of these tragedies in the past few years". He paused  during his speech numerous times & wiped away tears before they rolled down his face. As he held back tears, mine flowed. I knew, then, that the conversation I would have with my children would be difficult. I was tasked with balancing my own emotions of sadness and confusion regarding the tragedy while explaining it to my own elementary aged kids.

I was thankful to receive the mass email from the Superintendent of our local school district with a link to an online resource for talking to children about traumatic news or events. I took the time to read the article before my kids arrived home from school and it provided a great platform for me to work from.  I began asking my kids if they had heard about the tragedy today...they had not.  I explained briefly that a gunman entered a school and fired rounds from a semi-automatic weapon and that there were numerous casualties.  From there, my kids had lots of questions and I remembered the link, "don't provide unnecessary details".  I answered their questions honestly and paused at times. Trying to stay strong for them. For us.

So for now, I will hug my kids a little longer, turn the t.v off,  tuck my smart phone away a little more often and try to really engage in our family experience, as we all try to understand, mourn and process the "whys" of how precious lives were taken away in such a horrific way.

Crock Pot Beef Broccoli

• 1 pound Beef, thinly sliced
• 2 garlic cloves, sliced
• 1/3 cup oyster sauce
• 1/2 cup Bragg's Liquid Aminos
• 1 cup water
• 1/2 cup brown sugar
• 2 cups broccoli
• 3 tablespoon green onions
• 4 cups cooked rice
• sesame seeds for garnish
• 1 teaspoon pepper

Mix all ingredients in the crock pot except the rice, broccoli, sesame seeds and green onions.  Set on low for 6 hours.  

Steam broccoli. Place rice on the plates and layer with beef and sauce. Next add cooked broccoli, green onions & sesame seeds. 

Serves: 4 

Oreo Cake Pops

I've admired the whole cake pop phenomena from afar. Most that I have seen flying around the web look so creative and fun. I don't have any cake decorating training or experience so I've shied away from even attempting these things but my daughter asked for cake pops this week.  She had a double header (soccer matches) on her birthday & we decided to give it a "go" to share with her team mates. Although these aren't the penguins she wished for I do believe she was happy with the end result. They are cute as a button and taste pretty good too.

Here's how to make no bake Oreo cake pops:

1 package Oreo cookies

6 ounces cream cheese, at room temperature

1" cookie scoop

Food Processor

Lollipop sticks

Sprinkles

Ribbon

Truffle cups

Wax paper

12 ounces white almond bark

Serves: 30 cake pops

Blend oreos in a food processor until a fairly fine consistency is achieved (no powder but not chunks).  Place Oreo bits in a large bowl. Add cream cheese. Roll up your sleeves and hand mix. Over and over until you are able to get the cookie scoop in there. Using the cookie scoop pat in firmly until full. Then pop out and roll with both hands until a round ball is formed.  Place on a wax lined cookie sheet. Place in the fridge or freeze for a bit (30 minutes).

Melt almond bark. Insert lollipop stick 1/2" into the melted bark, remove, puncture the Oreo pop then place the pop + lollipop stick into the bark until fully coated.  Strike the stick against the side of the bowl to remove excess bark.  Place the pop on the wax lined paper & sprinkle immediately.

Once all pops are formed tie ribbons on the sticks and serve!

We aren't giving up on the penguins...just adding it to our culinary to-do list. What's on your to-do list?

Crockpot Slow Cooker Jambalaya

A mere 14 days until Christmas & I'm reflecting on the joys of holiday shopping.  Although I started shopping a month ago I've already missed the boat on the oversize sock monkey that my daughter saw in a Black Friday ad. Which has now lead me to scouring Craigslist for a used ipod.

As a buyer,  Craigslist can be a gamble.  In the past I've replied or called on items never to receive a phone call back. Last night I left a message and heard back within 10 minutes. But its always an awkward call. The seller fishing for info to see if you're a flake & the buyer asking all the "right" questions and hoping that one is not talking to a criminal.

I'm guessing that she won't miss the grande sock monkey once she opens up the ipod that I overheard her brother telling her that she probably won't get this year. He can be such a realist & in some ways he was almost right. She was just a sock monkey away from the ipod.

All good monkeys eat their soup & today I offer a west coast version of Jambalaya

Crock pot/ Slow Cooker Jambalaya

• 2 cups black eyed peas (I used frozen)
• 14 ounces sliced beef sausage
• 2 cups mixed veggie (I used frozen)
• 1 green pepper, diced
• 1/2 onion, diced
• 4 cups chicken broth
• 1 12 ounce can tomato sauce
• 2 teaspoons cajun seasoning
• 2 teaspoons oregano
• 2 teaspoon basil 
• a few dashes of hot sauce
• 4 chicken thighs
• 8 cups (cooked) brown rice

Mix all ingredients (except rice)  in the crock pot & set on High for 4 hours. Cook rice, place rice in the bottom of each serving bowl. Remove chicken thighs and with 2 forks tear into shreds then place back in the crock pot. Place jambalaya on top of the rice and serve.

Serves: 8

Baked Tomato with Feta, Breadcrumbs & Green Onion

There are some big things happening in social media this week & it's pretty fun to watch as Google + rolls out "Communities".  I'm new to the whole Google + thing & admittedly I have stars in my eyes. I added a "Circle" of food bloggers to my profile & the news feed is a foodies' dream. It's 95% food & 5% humor which is aligned perfectly with my interests.

So what exactly is Google + ? It's a direct competitor to Facebook.  Why am I interested in adding another layer of social media to my repertoire? I love engaging with readers and other foodies & mainly because, in recent months, Facebook has been manipulating what "followers" see in their news feeds. The translation here is that if I don't pay to have my blog posts, updates and shares distributed on Facebook then a fraction of my followers will see my latest updates. For example, I shared another bloggers funny quote & photo on December 4th & in the past 4 days only 30 of my 108 followers were able to organically (in their news feed)  view it.  It's sort of like being a public speaker at an event and of the 100 people in the audience, 70 people are wearing ear plugs. Booo.

I'm also a new member of a few "Communities". Communities brings like minded individuals together for private conversations within the community, sharing & collaborating. It's hosted by a moderator & it's a great place for folks to discuss technology, brands, marketing and so on. It features "Hangout" video chats & an events calendar. Oh & guess what?! Posts show up in our news feeds. Imagine that!

If you're a food blogger you may consider dropping by Chef Dennis' site. You can find him here: http://www.askchefdennis.com/ He is the moderator of one of the "communities" & all food bloggers are welcome!

By the way, here's where to find me on Google+:  Purple Oven Mitt, Google+

This week it's two cheers for Google & for a cheesy baked tomato recipe!

Baked Tomato with Feta, Breadcrumbs & Green Onion

• 4 Roma tomatoes, halved & flesh removed
• 2 tablespoons olive oil
• 4 tablespoons italian bread crumbs
• 2 tablespoons diced green onions
• 1/2 cup feta cheese

Place halved tomatoes in a baking dish. Add cheese, bread crumbs & green onions. Drizzle with olive oil.

Bake 375 for 20 minutes.

Serves: 4

Maple Whiskey Pork Chops in the Ninja Cooking System

Maple Whiskey Pork Chops in the Ninja Cooking System

Q:  What kind of pig knows karate?




A:   A pork chop

I know you read my blog for more than just the amazing recipes. I'm your go-to source for hilarious jokes that will delight your friends and family too.  O.k. maybe not. At all. I was typing up a short bio for a new social media platform that I'm enjoying (Google+) & I felt a bit challenged.

 Most social media provides space to write a tagline. I've got one on Twitter, Facebook, Google + & Pinterest but it seems redundant to use the same one across the web. I'm lacking satisfaction with all of my taglines and this means a call for help! (Yes, you. You're reading this blog post and I need you. Please, pretty please.)

Here's what you'll find on Twitter: Mom, wife, newbie blogger and National Guard family. On a quest to eat healthier. Somewhat obsessed with cookbooks and creating a variety of home dining experiences.

Here's my Google + profile:  Here you'll see a wife and mom with a business degree who can't sing, sew, knit or draw. I'm surrounded by cheerful yellow walls & black granite counters mixed with a 50's lime green dinette set in our kitchen nook and I life that I love. Constantly trying new recipes and challenging myself to balance the tried and true with the exciting and new. And yes, I heart the kitchen!

Here's my Pinterest profile: Mom, wife, family/food/travel blogger. On a quest to eat healthier. Somewhat obsessed with cookbooks and creating a variety of home dining experiences.

The Facebook Page profile: Sharing the joys of family life with recipes, entertaining tips, travel experiences and book reviews.

I'm not really content with any of my profiles. Can you please help me?  I would love feedback. Don't worry, I won't be offended when you are honest. Thanks!!

But back to the pork chop, this little piggie went to to the Ninja Cooking System and tasted great! Here's how to cook Maple Whiskey Pork Chops in the Ninja Cooking System:

• 4 bone in pork chops
• 1/2 cup pure maple syrup
• 2 tablespoons vegetable oil
• 1 cup whiskey 
• 1/2 cup water
• 1/3 cup brown sugar
• 2 teaspoons dry mustard powder
• 2 teaspoons blackened seasoning
• 4 tablespoons no salt seasoning (sold at Costco and Trader Joe's)

Yield: 4 servings

Mix all ingredients in a gallon sizer plastic bag. Toss to coat and marinate in the fridge for a few hours.

Pour pork chops and marinate in the Ninja Cooking System.  Set dial to Oven at 350 degrees. Place lid on top and cook for 10 minutes. Remove lid and turn pork chops over. Place lid back on top and cook for another 10 minutes.

I love how perfectly 4 pork chops fit in the Ninja!



ps- please use comments below for any tips on writing a better profile for my social media platforms.  Thanks!!

Pomegranate Lemonade Vodka Martini

Pomegranate Lemonade Vodka Martini

Here it is a week from my cookie exchange party and I still can't commit to a treat. Sure, I have the entire dessert menu designed and planned out, but as usual, I can't decide which cookie/candy to make. The hazard in waiting too long is that as the days pass & I hear what my friends and family are making then I think to myself "well I can't make this cookie or that candy because it's too similar".  But maybe this lack of committing has nothing to do with the party and more to do with enabling my Pinterest and online recipe  searching addiction!

Haha!

             Who knows, in the meantime it's the weekend, and here's to cocktail! 

This is a version that my brother-in-law makes. He is an excellent mixologist.


Pomegranate Lemonade Vodka Martini

• 2 cups Newman's Lemonade Juice
• 4 shots whipped cream flavored vodka
• 2/3 cup pomegranate juice
• 4-6 ice cubes
• cocktail shaker
• garnish with any citrus slice

Add all ingredients to a cocktail shaker. Shake-on & serve.

Yield: 4 martinis'

                        Cheers!

Star Nutmeg Cookies with Frosting

Star Nutmeg Cookies with Frosting

I had the privilege of writing an article for a friends website.  I discussed how on a balmy July day I was inspired to host a Christmas Cookie Exchange. I touch on a bit of "insider information" regarding what works for me in hosting the party and how it has evolved into a family tradition.  If you have a chance please take a peek at the article:  Local in Bellingham

Here's the nummy recipe for the bright cookies that are featured in that article:

• 3 cups flour
• 1 teaspoon nutmeg
• 1 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 4 teaspoons bourbon vanilla extract

Frosting

• 3 tablespoons butter
• 2 teaspoons bourbon vanilla extract
• 2 1/2 cups powdered sugar
• 4 tablespoons milk
• nutmeg to decorate

Yield 3 dozen: Star Nutmeg Cookies with Frosting

Preheat oven to 350 degrees. Mix flour and nutmeg in a bowl.  In a mixer, add butter and sugar- mix well.  Add the egg, bourbon vanilla extract and mix again.  Next, add the flour mixture & mix.  Chill for about 15 minutes.

On a floured surface, roll out dough and cut with star shaped cookie cutters. Bake for 13 minutes. Let cool on a rack.

Frosting

In a mixer add butter and bourbon vanilla extract. Slowly beat in the powdered sugar and milk. Frost cooled cookies and decorate with nutmeg.

Recipe adapted from Portland's Palate. 

What holiday cookie do you make each year?

Smoky Potato Soup with Ham in the Ninja Cooking System

                                  Potato Soup with Ham in the Ninja Cooking System

It was an ordinary afternoon pumping gas at the gas station on our way to my daughters art class. The cell phone rings and she answers it. It's the call that you don't expect to get but it's kinda in the back of your mind if you shop online. You know, it's a possibility but you figure it's not going to happen to you. It was our bank asking if we made purchases in town and in London, UK today? Someone in England was attempting to book travel arrangements at a travel agency. Thankfully our bank declined the transaction, twice.  So to the dirt bag who is trying to take without earning (stealing) I say "shame on you"! May karma drift your way sooner than later.

Ok, rant over. Cozy soup recipe to warm your heart & mine to follow:


Potato Soup with Ham in the Ninja Cooking System:

• 6 baking potatoes, peeled and diced
• 1 onion, diced
• 2 cups celery, diced
• 3 cups chicken stock
• 2 cups water
• 2 teaspoons salt
• 2 cups diced ham
• 1 cup heavy cream
• 2 cups milk, 2%
• 3 tablespoons butter
• 1 cup of cheddar cheese for garnish
• parsley for garnish
• green onions for garnish
• pepper to taste

In the Ninja Cooking System, add butter and onions and fry on stove top medium for about 5 minutes.  Add potatoes, celery, chicken stock, water, salt & ham.  Cook on stove top medium for 40 minutes

Add milk and cream and cook on stove top medium for 5 minutes.

Serve and garnish with parley and green onions

Turn to slow cooker, low for 30 minutes. After 30 minutes the Ninja will set to warm. 

Lemon Coconut Muffins for Brunch

I've survived another day of surfer lingo and even had a few comebacks of my own. I must say, though, that I'm outnumbered and the slang isn't coming naturally for me. What does come naturally is baking.

I have some sort of sinus infection, head cold or allergy thingie going on. Since I refuse to go to the doctor I don't really know what kind of crud it is. What I know for sure is that it's not that bad and it will go away. To help myself feel better I started baking. It is a therapy for me, really. Playing around in the kitchen and hopefully creating a comforting & nourishing baked good for the family and of course for "yours truly".

What I like about this muffin is the soft and fluffy texture with the slightly crunchy tangy top.  It's not too sweet & there isn't any butter in the recipe so I felt a little less guilty as I polished off 3 of these cuties this morning.

How to:

• 1 3/4 cup flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 egg
• 1/2 cup sour cream or greek yogurt
• 1/4 cup vegetable oil
• 1/2 cup heavy cream
• 2/3 cup lemon curd from a jar
• 4 tablespoons toasted unsweetened coconut (for the topping)

Mix dry ingredients in a bowl.

In a mixer, add egg, oil, cream & sour cream. Mix well. Slowly add dry ingredients. No need to over mix.

Spoon into a muffin tin lined with muffin papers/liners. Add about 2/3 or 3/4 full to each tin. Next, add a teaspoon size amount of  lemon curd on the top/center of the batter.

Bake on 375 for about 14 minutes.

Remove from the oven and sprinkle toasted coconut on top.

Yield: 12 muffins

*Update: These muffins are amazing fresh, please note that as the days go by they get kinda dry. So eat 'em quick!

What makes you feel better when you're not well?

Ham & Sausage Lentil Soup Ninja Cooking System

Somehow my house has been infiltrated by surfer dudes sans the tropical beach, 80 degree weather and mai tais. It started off slowly with the introduction of "epic fail". It evolved to "he's such a noob".  Now all I hear around here is "dude" or "bro" "hey bra" or "yo".

It's giving me flashbacks to my own youth growing up on the beautiful beaches in Hawaii. But somehow it seems a little more acceptable to speak in surfer slang when you live in Hawaii than it does to do so living in Washington state. Or is it just that I'm getting old and turning into one of those "kooks"?

So who am I, really, to judge my families choice of slang. I suppose, if anything, I should be grateful that they are choosing something close to my heart and heritage.  Let's see if I can dust off the cobwebs and mommy pride and join the banter & go "hella" crazy with them.

In the meantime, here's a "righteous" soup recipe:

• 1 pound of mild Italian sausage
• 2 cups of cooked diced ham
• 3 cups of lentils (I used red lentils from Trader Joe's)
• 1 1/2 cups frozen spinach
• 1/2 onion, diced
• 2 cups canelli beans
• 8 cups chicken broth
• salt and pepper to taste

On stove top medium, pan fry the sausage & onion until cooked (about 10 minutes).  Remove and drain the fat. 

Add chicken broth, beans, spinach, lentils, ham, sausage & onion.  Season with a little salt and pepper. Cook on stove top medium for about 35 minutes. Turn to slow cooker, low and serve.

Serves: 10 

Tell me your slang story, I know you have one!!

Hash Brown Cups with Bacon, Cheese & Egg

Did you have a relaxing Thanksgiving or were you hosting and working hard? Each year we celebrate Thanksgiving at my in-laws & this means I don't have much to do.  I make a few pecan pies and bring a few dishes then I get to relax & celebrate! It was a great holiday with good energy, tasty food and lots of enthusiasm.

With Thanksgiving behind us, a little black Friday shopping under my belt & a partly sunny day in the PNW I'm feeling ready to welcome the next holiday. My daughter turned on the radio and to our surprise there were Christmas songs sprinkled among the pop music we enjoy. I lit the "white Christmas" scented Yankee candle & began to remove the Christmas decor bins out of the crawl space.

So much progress around here really reminds me to appreciate the 4 days off of work that my husband has right now. The long weekend also gives us time to stay up to the wee hours of the night and sleep in later than the rising sun. Anytime our house begins waking up after 8am it means we get a brunch menu.

Maybe you'll offer these on your next brunch menu:

• 4 cups thawed hash browns
• 7 eggs, wisk in a bowl
• 7 pieces of bacon, cooked and chopped in small pieces
• salt & pepper
• 1 tablespoon oil
• 1 cup shredded cheese
• Muffin tins
• *green onions: see note at the bottom

Yield: 16 hashbrown cups

In a bowl, place hash browns, 3/4 cup cheese, oil, salt and pepper. Toss well.  Place mixture in muffin tins     ( I used standard size muffin tins but minis would work well for small hands.) Press down in the center to form a shape similar to a bowl. Bake on 400 for 15 minutes.  Remove.

Place a few tablespoons of egg in each muffin tin. Place a teaspoon amount of bacon on top of the egg. Sprinkle with a bit of cheese and place in the oven on 350 for 12 minutes.

Remove and serve with salsa or ketchup.

*Recipe modification: Hubby says this recipe needs a little green onion. I agree and recommend sprinkling on some of the muffins (unless your kids like green onions).

Are you prepping for the holidays or holding out until December?

Smoky Sausage Chowder in the Ninja Cooking System

There's nothing quite like the sounds of pattering feet throughout the house, music playing in the background, the latest and greatest version of Modern Warfare being played on two t.v.'s, the cat meowing because he's mad that it's raining and wants to go outside but doesn't want to get wet & the guinea pig squealing for more veggies. It's a semi- ordinary weekend when you sprinkle in birthday parties, a company holiday party, a basketball tournament, a Girl Scout function, cousin sleepovers & a sex ed class. My only revenge, this time, was to belt out 90's songs as they played on the radio. There's something really freeing about singing, especially when you can't hold a tune.

With a schedule like this we picked up pizza mid-day on Saturday & admittedly it tasted perfect. When evening rolled around and my husband asked what's for dinner I replied in a forced and my most unemotional tone "pizza".  By Sunday I knew I couldn't feed the family take out all day again, mostly because there wasn't any leftovers and I didn't want to feel guilty about feeding them more processed food.

I fired up my Ninja Cooking System that I received at the IFBC Bloggers Conference in Portland.  Since this cooking system is unlike anything on the market recipes are hard to find. Sure, there are lots of slow cooker recipes around but this cooking system can do so much more than a slow cooker and I really didn't want to wait 4-8 hours for a slow cooked meal.  I decided on a chowder, mostly because I happened to have the ingredients on hand.  It was way better than the pizza the day before and everyone in my family enjoyed it. A few had seconds too.

     In 45 minutes we had a wholesome, homemade chowder

Here's what you need:

• One pound of new potatoes, diced
• 6 carrots, peeled and sliced
• 2 cups frozen corn
• 2 cups frozen peas
• 1 cup of green beans, sliced in 1/2" pieces
• 3 stalks of celery, diced
• 14 ounces of smoked Kielbasa, sliced
• 1 yellow onion, diced
• 1 cup half and half
• 1 cup shredded cheddar cheese to garnish
• 2 cups 2% milk
• 8 cups Chicken broth
• 3 tablespoons Kirkland no salt seasoning or Trader Joe's 21 seasonings salute (no salt)

Serves 10

Place sliced Kielbasa in the Ninja & turn the dial to stove top, medium. Fry for 10 minutes. Remove & set aside. 

Place carrots, celery, potatoes and onions in the Ninja. Fry for 10 minutes on stove top, medium. Add all ingredients except the milk. Set Ninja to Oven 350 for 20 minutes.  

Add milk + half and half & set on Oven 350 for 5 minutes.

Turn Ninja to slow cooker, warm. Serve chowder & sprinkle with cheese.

How do you manage the chaos of a busy schedule?

Rice Bowl with Pecans, Green Beans & Oranges

 I was invited by a fellow blogger friend (you can find her at All Day I Dream About Food) last month to develop a recipe that's appropriate for a diabetic diet. You see, it's World Diabetes Day today & to raise awareness and ultimately support for a cure there are many of us developing recipes, taking crisp photos and sharing how diabetes has touched our lives.

My nephew, Austin was diagnosed with Type 1 diabetes when he was a preschool aged child. Our good friends son, Ben, was diagnosed as a preschool aged child too. That's the rough thing about this disease. It's touching young children and changing lives forever. My brave nephew and friend Ben have learned to monitor and live successfully. Their strength in the face of adversity is an inspiration. We are hopeful that a cure will come in our lifetime.



Rice Bowl with Pecans, Green Beans and Oranges:

• 4 cups cooked brown rice
• 4 cups fresh green beans
• 2 oranges
• 1/2 cup finely chopped pecans
• Braggs Liquid Aminos to taste
• Sea salt to taste

Remove ends from green beans and slice in half. Steam for about 5 minutes. Peel, slice and using a knife, remove the white skin from the oranges. Slice into bite size quarters.

In a bowl, add one cup of brown rice. Next, add one cup of green beans and oranges. Sprinkle with pecans, sea salt and Braggs Liquid Aminos.  Garnish with a whole pecan and serve. Kid friendly, tasty and not just diabetic friendly but it's easy on the budget too!

Our family supports JDRF, Juvenile Diabetes Research Foundation & Team Ben at "Beat the Bridge". Here's a photo from a few years ago:

                                  

                            What cause do you support? 

Killer Key Lime Cake

I know, it's not pumpkin this or nutmeg that.  To be honest, I'm kinda burned out on the seasonally appropriate foods. I needed a little break from the sweet potatoes and butternut squash recipes that are flying around the web. How 'bout you? Are you ready for something citrus~y & fresh? This recipe reminds me of our Florida holiday in February with the sun warming our skin, the sweet smells of magnolia and cotton candy and the sounds of laughter and amusement park rides.

I wish that I could say that I developed this recipe because it's really delicious. It's everything a cake should be; moist, flavorful but not too sweet.  I found this recipe on Pinterest. According to the blogger (Heidi Bakes), this recipe is courtesy of Trisha Yearwood.  For the recipe click here:

Heidi Bakes

If you have a chance to give this one a "go", I hope that it brings back tropical memories for you too!

Brownie Bites with Salted Caramel Frosting

These little buggers are so damn good! Sorry, without the damn it's just not the same. I really had to go there because these bites are a chocolaty, caramely, sweet and salty dream come true. Here's how to do it & yes, you'll want to do it!

Yield: 48 minis

Brownie:

• Mini muffin tins
• 48 mini paper liners
• 48 caramels ( I chose to use whole caramels, however, you can easily slice them in half and get amazing results)
• 4 ounces of dark chocolate (I use the pound bars sold at Trader Joe's)
• 1 1/2 sticks of unsalted butter
• 2 cups white sugar
• 3 eggs
• 1 teaspoon bourbon vanilla (Trader Joe's)
• 1 cup flour
• PAM spray

Salted Caramel Frosting:

• 2 sticks unsalted butter at room temperature
• 15 caramels
• 2 heaping tablespoons of heavy cream
• 1 3/4 cups powdered sugar
• sea salt to taste (I used 2 teaspoons)

Frosting Garnish

• 1 ounce of dark chocolate (Trader Joe's)
• Zester or Grater

Preheat oven to 325. Line mini muffin tin with paper liners. Spray liners with PAM

Brownie: In a microwave safe bowl melt the butter and chocolate for about one minute.  Stir then place back in the microwave for an additional minute as needed. Mix well. Pour into an electric mixer. Add sugar and mix for one minute. Add eggs, mix for 30 seconds.  Add vanilla, salt and flour. Mix well.  

Place a teaspoon size amount in the liner. Place the caramel on top. Place another teaspoon size amount of batter on top of the caramel. No need to cover the caramel neatly. It will melt and fold in properly.

Bake for about 25 minutes. Cool.

Frosting: Place caramels in a microwave safe bowl and add the heavy cream. Microwave for 30 seconds, remove, stir then microwave for another 30 seconds. Stir until combined and allow to cool down for about 5 minutes.

Place the butter in an electric mixer. Mix for 2 minutes. Add the powdered sugar, a bit at a time. Add the caramel. Mix well. Add salt to taste. Place in a pastry bag and decorate.

Garnish: Using a zester, grate the chocolate over the bites.

Enjoy!

Notes:

Recipe adapted from http://bakeitinacake.com/recipes/franssaltedcaramelcupcakes

I modified the steps, cooking temperature, added PAM spray, used dark chocolate rather than unsweetened chocolate & substituted bourbon vanilla for vanilla.

Cheddar Broccoli Soup in the Ninja / Slow Cooker

My nephew is joining us for a few days & it's fun to see the cousins interact and engage with one another. The highlight for me has been watching their moves on the trampoline. With the exception of the deep voices, it is as if I'm watching a WWE (World Wrestling Entertainment) show.

 The funniest part of the weekend was off the trampoline and on solid ground. At dinner time (or should I say at smackdown) I was given a rendition of their favorite moves.  The fluidity with the way they work together is remarkable. It's something that I notice watching team sports, when a group has played together for years. In our case, our kids have grown together since babes.  It's pretty cool to see how each cousin is so intuitive & anticipating the others' moves.

Kid friendly food is important when hosting friends and family. Yesterday we made our own pizza's with Trader Joe's pizza dough in a bag.  Good stuff!  Today, I was tempted to swing by Little Caesars for their $5.00 Monday "Hot and Ready" Pizza deal but decided that pizza two days in a row is just not right.  As my nephew is vegetarian so is the yummy recipe below:

• 5 cups raw broccoli (once measured place in a food processor to desired consistency)
• 1/2 cup unsalted butter
• 1 whole medium yellow onion (place in a food processor)
• 1 cup flour
• 1 1/2 cups heavy cream
• 5 cups water
• 1 tablespoon sea salt
• 2 teaspoons nutmeg
• pepper to taste
• 2 cups shredded cheddar or any cheddar combo

Place onion in the food processor and puree.  Remove & place the onion in the Ninja on Stove top, high. Pan fry for 6-8 minutes, stir each minute.

 Place broccoli in the food processor and puree. Remove.

Remove onion from the Ninja. Place butter in the Ninja. Once melted add the flour and mix using a whisk. Add the water & cream. Whisk until it's smooth.

Add broccoli, onion. Stir well. 

Add  salt, nutmeg & pepper. Stir.

Set on Slow Cooker Low for 8 hours.

Place soup in bowls and add a handful of cheese.

Serves: 8 

It's soup weather! What kind of soup do you serve when hosting friends and family?

Steamer Clams in the Ninja Cooking System

Hi friends,

It's been awhile since I've shared with you. Sorry about that. I've been in a bit of a conundrum lately, wanting to write blog posts for you but feeling like what I'm sharing is too personal with too many other lives involved.

Here is what that the daily recipe around here has contained:

• 1 cup of challenges
• 1/3 cup of excitement
• 1/4 cup of change
• 1 tablespoon of frustration
• 1 teaspoon of anger
• a dash of love
• a sprinkle of support

Thankfully, with all that's been going on lately, I have happy news to share! I accepted a new job that begins in March. I'm thrilled for the opportunity to work with this group & contribute to the organization.  And for the first time in many many moons,  I'm imagining myself at this company for many years to come. Sooo very excited!

To celebrate, I drove the winding, ocean air road along Chuckanut Dr.& visited a long time friend, then paid a visit to one of my favorite places in the area: Taylor Shell Fish Farms. Fresh seafood abound! I purchased a 2 pound bag of clams.

 I received a Ninja Cooking System on my doorstep last week. It was a perk of attending the International Food Bloggers Conference in Portland in August. I've been anticipating its arrival and I've been lurking on my favorite food blogger facebook group sites for weeks to follow the arrival of the Ninja's! Why the enthusiasm?  It's a complete cooking system. I can steam, slow cook, steam roast and fry/stove top cook in one pot. My favorite feature is that I can prepare a complete meal (veggie, protein, starch) in the Ninja in 30 minutes.  Did I mention that Ninja is lined with a non stick surface! Easy to clean!

How to make fresh Steamer Clams in the Ninja:

• 2 pounds clams
• 1 cup white dry wine 
• 2 tablespoons vegetable or olive oil
• half a yellow onion, diced 
• 5 garlic cloves, minced
• 4 cups of water
• 2 teaspoons sea salt

1. Place pot in cooking system. Plug the unit into an electrical outlet. Turn the stove top dial to medium.

2. Add oil, onions, garlic and wine. Saute for 6 minutes, stirring occasionally.

3.Add water, sea salt

4. Place roasting rack on top of the onion, water & wine mixture. Place clams inside the roasting rack. Place the lid on top of the Ninja. Set dial to Oven 425 & steam for 7 minutes.  Lift roasting rack out, lean sideways and pour the steamers in the broth. Toss to coat, remove then serve!

What type of seafood have you been enjoying lately?

Kick Butt Teriyaki Beef Bowl

My (thoughtful, smart, caring, competitive, handsome & amazing) son celebrated his birthday recently and asked that his party invitation state "Be ready to kick butt". His slogan matched the venue which was a paintball party. In keeping with the theme, he chose the subsequent thank you card  and photo with the slogan "Thank you for helping me kick butt".  As a Mom concerned about the world around us I contemplated his slogan choice for a bit and decided to "roll" with it. It isn't the slogan that I would choose, but then again, I'm not and have never been a tween boy. As these moments pass I find myself admiring his unique spirit, realizing how fast (too fast) time is going by & reminding myself to let him be himself.  I found this quote on Pinterest and it serves as a little reminder for me to reflect upon.

Quote source:  http://imgfave.com/view/1944802

My son loves this meal and so I found it fitting to name the meal "Kick Butt Teriyaki Beef".

How to:

• 1 1/2 ground beef
• 1/2 cup brown sugar
• 1/2 cup Bragg's or soy sauce
• 3 garlic cloves, minced
• a few dashes of red pepper flakes
• pepper to taste
• sesame seeds to garnish
• green onion, thinly sliced to garnish
• Serve over cooked rice

Pan fry the ground beef and minced garlic until cooked.  Drain fat.  Place back in the fry pan and add Bragg's, red pepper flakes and pepper. Toss well, adding a little extra Bragg's to create more sauce.

Place cooked hot rice in a bowl. Top with meat mixture.  Sprinkle sesame seeds and green onions on top and serve.

      It's that easy!  And yes, this meal Kick's Butt!!

Fattigman Cookies

 These delicate and beautiful cookies are made just once a year.  We have stories over the years about a certain un named family member sneaking nearly all of the cookies. Ultimately, the final judgment is how thin can you roll your dough?  It’s not uncommon to hear Mom shouting “Thinner, thinner, and thinner”!  We have traditions and standards (these aren't doughnuts) to uphold here and thankfully, we know how to better hide the cookies these days.

Grandma Frieda would make these holiday cookies at home in Kodiak in the late fall and store them in her attic.  The brandy would have a chance to mellow and enhance the flavor of the cookie. This year, we made fattigman at my sister’s house & enjoyed using her granite pastry counter. To anyone who is remodeling or designing a kitchen…you never know when you’ll make 700 cookies in a morning…when you do you *must* have a pastry counter.

12 egg yolks

¾ sugar

2/3 cup heavy cream

1 teaspoon vanilla

2 teaspoons cardamom ( I use the spice jar variety & my sister uses the freshly ground type that can be purchased at your local tea store)

3 tablespoons brandy

1 pinch salt

At least 3 cups flour 

Vegetable oil

Fattigman cutter

Powdered sugar for sprinkling once cookies are fried

Beat egg yolks well, mix in the sugar and cream and remaining ingredients except the flour. Beat well.  Fold in the flour a cup at a time until your dough loses its stickiness.  Your arm will burn.  Chill at least 2 hours.

Cut off ¼ of the dough, place the rest back in the fridge then, & roll your ¼ thinly on a floured pastry mat.  Use the fattiman cutter to shape & fold each cookie.  Do not re-roll dough that is unfold able the first time.  Save these pieces to fry at the end. Deep fry and sprinkle with powder.  Change your oil once or twice per batch. Store in a tin or airtight container between layers of paper towels in a cold area or refrigerator.

Yield: 225 cookies