Sunday, November 22, 2009

Green Chile Corn Casserole

This recipe came from one of my aunts in Texas. It's one of my new all time favorites, sweet and spicy, creamy and crunchy cheese on top. Hope you enjoy it as much as I do!

Green Chile Corn Casserole

¼ C butter

½ onion chopped finely

1 poblano chile chopped finely

1 pinch of salt

2 cloves garlic minced

1 C sour cream

1 egg beaten

1 can (11 oz) white shoe-peg corn drained

1 can (11 oz) Mexi-corn

1 can (16 oz) creamed corn

3 cans (4 oz) diced green chiles

1 C shredded pepper jack cheese divided

1 C shredded sharp cheddar cheese divided

1 package (9 oz) corn muffin mix

salt and pepper to taste

Melt butter in sauce pan, add onion, poblano and pinch of salt. Sweat onion until soft and translucent, but not brown. Add garlic and cook for another 2-3 mins. Set aside and let cool.

Preheat oven to 350'F

In a large bowl combine onion mixture with all the butter, sour cream, egg, corn, green chiles and ½ cup of each cheese. Add corn muffin mix and sir until moistened. Add salt and pepper to taste.

Pour mixture into greased 2 ½- quart round casserole dish. Bake for 45 mins. Remove and top with the rest of cheese. Bake for 15 mins or until top is well browned.

Friday, November 6, 2009

Candy of the month Oct. 09

We've renewed our candy of the month club! Who doesn't love candy shipped to them every month? When we got home from our vacation last month it was waiting for us in a manila envelope. We opened it to find Chick-O-Stick(s). My first thought was all this money and they send us Chick-O-Stick.............A butterfinger type candy 'stick' rolled in coconut. I already know I don't like them because many times i've tried to convince myself I did. I can't stand coconut. Except... who doesn't like a butterfinger type candy!? I convinced myself to try it one last time. It wasn't as bad as I had remembered. I suppose i've warmed up to them. The Chick-O-Stick is made by the Atkinson Candy Co. located in Texas. They come in a long stick (like the one pictured above), small round bite size pieces, or (my favorite version, it has less coconut) bite size flat sticks.
The Atkinson Candy Co. also makes one of my other favorite peanut butter candies. The peanut butter bar. A thin white hard candy with flakey peanut buttery layers in the middle, as Rachel Ray says "YUM-O"
Both candies are available in most every store, and in the Atkinson Candy Co. online store in bulk and sugar free options.

Monday, September 14, 2009

Microwave your way to happiness

It seems to good to be true. Cake and brownies in under 5 mins from start to finish. Okay, under 5 mins, in the microwave... how good are they going to taste?? I had to try it. They actually are good! The brownie is on the left side of the picture and cake on the right. The brownie was a bit dry so i suggest not doing it the whole 2mins, specially if you like them gooey. The two recipes are very similar with the exception of an egg in the cake. Both recipes were found on

Brownies in a Mug

You'll need:
~ 1 microwaveable mug
~ 4 Tbl flour
~ 4 Tbl sugar
~ 2 Tbl baking cocoa
~ 1/8 tsp baking powder
~ 3 Tbl water
~ 3 Tbl veggie oil
~ a pinch of salt
~ something to stir and scrape with
(Optional: 3 Tbs chocolate chips,
a splash of vanilla, a hand full of nuts)

Mix dry ingredents in mug
Add water and oil
Make sure it's all mixed and scrape down sides
Microwave for 2 mins, or less if you like them gooey
Turn out of mug onto plate or enjoy it right in the mug.

Chocolate Cake in a Mug

You'll need:
~ 1 microwaveable mug (the biggest one you have)
~ 4 Tbl flour
~ 4 Tbl sugar
~ 2 Tbl cocoa
~ 1 egg
~ 3 Tbl milk
~ 3 Tbl veggie oil
~ 3 Tbl chocolate chips
~ a splash of vanilla
(optional: 2 Tbl nuts)

Mix the dry ingrents in mug
Add milk and stir while adding oil
Add egg mix well
Add nuts, vanilla, and nuts if you are using them
Microwave for 3 mins. It will rise, and will rise a lot if
you are using a small mug, don't worry it will go down.
Eat it stright from the mug or turn out onto a plate. Enjoy!

Monday, September 7, 2009

Have your chai and drink it too!

Mary at my work brought this recipe in. It's great because you can adjust all the spices, sugar and milk to your liking. I like mine with more cinnamon and not as sweet as already made chai latte, I also use soy milk. Thanks Mary! Now everyone can have chai just the way they like it!

Masala Chai

8 cups water
12-14 black pepper corns
12 cardamom pods
12 whole cloves
1 full star anise (with seeds)
3 T Assam tea leafs
1 cinnamon stick
1 inch fresh ginger (peeled and chopped)

Simmer over low heat for 30 mins.
Strain and refrigerate. Add sugar and milk to taste. It may get cloudy but when it's warmed it will clear up.

Thursday, August 27, 2009

Fudge and Peanut Butter x3

How yummy does that fudge peanut butter cake look!? I would do just about anything for a slice of that right now! I found this recipe on Bakers' Banter which is the King Arthur Flour Test Kitchen Blog. Someone please make up an excuse to come over and make this cake with me... pleaseee.?

Buckeye Peanut Butter-Fudge Cake


  • 2 cups granulated sugar
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons Instant ClearJel or cornstarch
  • 3/4 cup Double Dutch Dark Cocoa or Dutch-Process cocoa
  • 2 teaspoons baking powder
  • 2 teaspoons espresso powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/4 cups water


  • 4 cups confectioners' sugar
  • 1 1/2 cups peanut butter
  • 2 teaspoons vanilla extract
  • 3/4 cup milk


  • 1 1/3 cups chocolate chips or chopped semisweet chocolate
  • 1/2 cup heavy or whipping cream
  • 2 tablespoons light corn syrup


1) Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) two 8" x 2" round cake pans. Note: These pans need to be at least 2" tall; if you have non-standard, shorter 8" pans, substitute 9" round pans.

2) To make the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth.

3) Gradually add the water, beating until smooth.

4) Pour the batter into the prepared pans.

5) Bake the cakes for 35 to 38 minutes (a bit less if you use a 9" pan), or until a cake tester inserted into the center comes out clean. Cool the cakes in the pan for 15 minutes, then turn them out of the pans to cool completely on a rack.

6) To make the filling: Mix the sugar, peanut butter and vanilla till crumbly. Add the milk and mix till smooth, adding more milk if necessary to make a spreadable filling.

7) Divide the cooled layers in half horizontally, to make four layers. Place one layer on a serving plate, and spread with filling. Repeat with the next two layers. Top with the final cake layer.

8) To make the icing: Combine the chocolate chips, cream, and corn syrup in a microwave-safe measuring cup. Microwave till the cream is very hot, and the chips are soft.

9) Stir till the chips melt, and the mixture is smooth.

10) Spread the icing atop the cake, letting it drizzle down the sides.

11) Serve in thin slices; the cake is very rich.

12) Yield: one 8" layer cake, about 12 to 16 servings.

Saturday, August 15, 2009

Frosted Lemon Poppyseed Cookies

I just found this recipe and it sounds so delicious(!) I had to post it. Who wouldn't love a lemon poppyseed cookie? Letalone a lemon poppyseed cookie with a sweet yet tart glaze on top! I cannot wait to try them out. I found this recipe on Baking Bites .com is perhaps one of my most favorite baking sites i've come across. Some of my better cookie recipes have come from that site.

It’s a bit hard to say what makes lemon poppyseed such a good combination in baked goods. Zesty lemon flavors are always good, of course, but the poppyseeds don’t contribute much in the way of flavor. They do, however, add a hint of additional texture to a cake or muffin and that crunch is a nice break from otherwise soft pastries. Perhaps it’s the subconscious idea that the teeny tiny amount of opiates in the seeds will make you feel good (and fail a drug test, if what I’ve seen on Seinfeld is true!). In reality, it’s probably a combination of some of these things: a bit of crunch from the seeds, a bright acidity from the lemon and the sweetness of the dough that surrounds them.Anyway, the combination is a good one and that’s all you really need to know before baking these lemon poppyseed cookies. The lemon flavor in the cookies comes from fresh lemon zest. It’s fairly subtle at first, but really pops once you add a lemon juice and confectioners’ sugar glaze to the top of the finished cookies. The cookies are soft and a little bit cakelike, rather than crispy. They remind me a little bit of scones or teacakes and go great with iced tea.

These are drop cookies that come together very quickly. There isn’t a whole lot of juice called for in the recipe, and one lemon is really all you need. You’ll get a better flavor with fresh zest than with lemon extract, so it’s worth picking up a fresh lemon if you don’t have one on hand. You can also try these cookies with lemon, orange or other citrus fruits for a little variety.

Frosted Lemon Poppyseed Cookies
1/2 cup butter, softened
2/3 cup sugar
2 tbsp lemon zest
1 large egg
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 tbsp poppyseeds

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together butter, sugar and lemon zest until light and fluffy. Beat in egg.
In a small bowl, whisk together flour, baking powder and salt. Add to wet ingredients and mix until just combined, then stir in poppyseeds. Drop by 1-inch balls onto prepared baking sheet.
Bake for 9-11 minutes, until cookies are set and just begin to brown at the edges (the bottoms may be lightly browned, but not the top of the cookies)
Cool for 1-2 minutes on the baking sheet, then remove to a wire rack to cool before glazing.

Lemon Glaze
1/2 cup confectioners’ sugar
2-3 tbsp lemon juice

Whisk together juice and sugar until icing is a smooth, pourable consistency. Add additional juice if yours is too thick to drizzle easily or additional sugar if it is too thick.
Drizzle over cookies. Cookies should not be hot, but it is ok if they are not completely at room temperature before frosting.
Cookies must be cooled to room temperature before being stored.

Makes 2 dozen.

Sunday, August 2, 2009


The joys of having an ice cream machine!! Super healthy sorbet whenever you want it! Great for a snack anytime, or dessert.
I seen this kiwi sorbet recipe in the gourmet magazine a few months ago and i'v been dying to try it out. Finally! I did today. It's so good!!! It's so smooth, sweet and tangy all rolled into one. I absolutely will make this again and many more times after that! It's so pretty too!

Kiwi Sorbet
2 lbs kiwi (about 8 kiwis)
3/4 C sugar

Peel the kiwi and cut them into quarters
Put them in the food processor with the sugar
Pulse kiwi and sugar together until almost smooth
Put the kiwi puree into a bowl and into the fridge until chilled
Put it in your ice cream machine and let it go, don't over churn it or it will not be smooth.
When it's ready it will be fairly soft still so transfer it to the container you want to store it in and then put it in the freezer until it's set up all the way.

Monday, June 15, 2009


I don't know about you but I love Strawberry Season! Sweet juicy red strawberries delicious in cereal, pies, cakes, smoothies, ice cream and sorbet with whipcream or just on their very own. These Strawberry recipes are simliar to ones i've made before so they should be yummy! We serve a strawberry soup close to this recipe at work when it's really hot out in a nice cold half a cantaloupe bowl.

cold) from

2 pt. fresh strawberries
3/4 c. orange juice
1/4 c. sugar
4 1/2 c. low fat buttermilk or plain low fat yogurt
Mint sprigs, optional

Rinse and hull strawberries. Place in blender. Process until smooth. Transfer to large bowl. Stir in orange juice and sugar. Continue stirring until sugar dissolves. Stir in buttermilk or yogurt. Refrigerate several hours before serving. Spoon into soup bowls and garnish with mint sprigs, if desired.

Strawberry Shortcake from

  • 3 pints fresh strawberries

  • 1/2 cup white sugar

  • 2 1/4 cups all-purpose flour

  • 4 teaspoons baking powder

  • 2 tablespoons white sugar

  • 1/4 teaspoon salt

  • 1/3 cup shortening

  • 1 egg

  • 2/3 cup milk

  • 2 cups whipped heavy cream

  1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.

  2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.

  3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.

  4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.

  5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.


1 1/4-1 1/2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground nutmeg
3 c. rhubarb, cut into 1/2" pieces
2 c. sliced fresh strawberries
1 tbsp. butter
Pastry for double crust pie (click for crust recipe)

In large mixing bowl stir together sugar, cornstarch, salt and ground nutmeg. Add rhubarb pieces and sliced strawberries, toss gently to coat fruit. Let stand for 15 minutes.

Meanwhile, prepare and roll out pastry. Line a 9 inch pie plate with half of the pastry. Trim pastry to edge of pie plate. Pour fruit mixture into pie plate. Dot with butter, place pastry on top of filling. Cut slits in top to allow steam to escape seal and flute edge. Bake at 350 degrees for 1 hour.

Or you can skip the top pastry and make an almond crumb topping.

1/3 c. butter
1/3 c. brown sugar
3/4 c. flour
1/2 c. sliced almonds

Saturday, June 13, 2009

To chocolate, or not to chocolate!?

Don't forget to vote in the Chocolate poll! ONLY 4 DAYS LEFT!
Will it be the creamy sweet milk chocolate, the rich almost too much dark chocolate, or the overly sweet White chocolate!? You decide!
There's so many uses for chocolate, in baking, cooking and just plain eating.

My favorite, i can't really decide (not to mention i'm a girl and i should never have to decide) I really like white and milk chocolate. I'm not a huge fan of Dark chocolate, unless it's the really good kind we have in a bar at work! YUM!

VOTE! YES WE CAN eat chocolate whenever we want!

Sunday, May 31, 2009

Candy of the month mar. 09

So I've been MIA for a few months thanks to work and other things, but oh all the food adventures I had! There will be much more soon!
We had our last candy of the month in March, hopefully we'll be renewing it soon. Our last was the Idaho Spud candy from the Owyhee Idaho Candy Co. It's a marshmallow center covered in chocolate rolled in coconut candy bar which is supposed to look like a potato? Now thinking about it i don't really understand how it's supposed to LOOK like a potato, because nothing about it does except the lump like a potato shape. I know right off the bat this is NOT the candy for me because i don't like coconut at all, and i'm not the biggest fan of marshmallow. Boy oh boy i can't wait to try it.. . .. .. . ... Wincing as take the first bie...... It's worse than i'd ever imagine!!! Okay so the coconut wasn't THAT bad but the marshmallow was the most disgusting thing i'd ever placed in my mouth. It wasn't soft gooey sweet marshmallow we are all used to. It was like they added way tooo much gelatin, and it tasted like cookies N' cream (not the good kind either) not marshmallow. I do not recommend this gelatinous candy to anyone! But if you do like marshmallow, coconut and chocolate i think you may like it.
You can buy some of these little spuds and read more about it at

Tuesday, March 24, 2009

Rice Noodles

These noodles are yummy when pan fried. Even though they are a bit chewy and sometimes a little slimy. A recipe we've duplicated from one of our favorite Thai places is wide rice noodles, egg, chicken, broccoli, and soy sauce.

*half bag of wide rice noodles
*two chicken breasts cut into small chunks
*half bag of frozen broccoli
* two eggs
*soy suace
*pepper flakes
*oil, veggie or olive doesn't really matter

~Soak half a bag of rice noodles in cold water for about half an hour before cooking.
~ Dump some oil in a pan let it heat up all good, add some garlic, pepper flakes and sauté them for a few mins then add your chicken. When the chicken is done set it aside in a bowl
~ Scramble your egg in a bowl and cook it, when it's done add it to your chicken
~ Microwave broccoli for about a min.. just enough to take the frost off of it.
~ Cook noodles in boiling water, drain and add to a hot fry pan with oil.
~ Let get yummy and pan fry a bit, add the broccoli toss a few more times then add egg and chicken
~ Toss while adding soy sauce until it's all coated
And it's done! Eat and enjoy!

Tuesday, March 17, 2009

Corned beef and cabbage

When I was little I looked forward to st pattys day just for the corned beef. No one ever seemed to make it any other time of year. Yummy salty stringy beef with lots of mustard on it, soft usually mushy cabbage, lots of little red potatoes.... and carrots. Seriously, who likes the carrots? To me there's nothing worse than cooked carrots, but that's a whole nother story.
It's so easy, open the meat, boil it, add veggies, and there your have it. Yummieness. I think corned beef and cabbage, along with a whole 'thanks giving' turkey should both be eaten once a month, I could only wish. Now that I able to make my own, the only question now is, what kind of mustard? Spicy brown, regular old yellow, dijon, spicy brown with horse radish, honey mustard, sweet and spicy mustard.... i'm sure the list could go one. Me, persoanlly, I am all about the regular old yellow, or spicy brown.
Here's some history of this "Irish" dish

So to everyone, enjoy your corned beef and cabbage and don't forget to have a green beer! Happy St Pattys day!

Monday, March 9, 2009


What's better than a light dusting of flour everywhere because you just made fresh pasta? NOTHING. Once you have fresh pasta it's hard to go back to dried or even the "fresh" pasta at the store. It's so easy to make. I suggest if you do want to make fresh pasta on a regular basis to get a pasta attachment for a kitchen aid mixer. I have a hand crank machine but kitchens these days are not built for a hand crank pasta rollers, so it usually consists of Adam and I both holding down the machine while I try to change settings and crank the crank. But it's so worth it! If you are feeling adventurous you can do it on the counter top, but it does take a bit to get the hang of not letting the egg go everywhere, but it does turn out the same if you use a bowl or not.

1 3/4 Cups flour
2 eggs lightly beat
pinch of salt
more flour for dusting

Sift the flour and salt together. Make a well with the flour and pour the egg in the middle. Slowly mix from in hole out till all the flour is mixed in. If it's to dry add some water and if it's to wet add some more flour. Knead dough for 10 mins. Let rest covered with a damp towel for about 15 mins. Then roll it or form it into whatever pasta you want to use. Of course cook it like 'normal' pasta till al dente. ENJOY!

**If you'd like some green spinach pasta add 1 cup of cooked well drained finely chopped spinach to the egg in the flour well.

Thursday, March 5, 2009

Focaccia (watch your mouth young lady)

Focaccia, like pizza, is a bread that has almost and unlimited number of topping possibilities. In it’s most basic form, the flat bread can be topped with just olive oil, salt and herbs. If you want to move away from the very traditional type, it’s easy to dress it up with any kind of vegetable or cheese, and you can even use fruit if you want to try a sweet (non-traditional) variation. I tend to think that meat and non-olive oil sauces move the bread a little too close to pizza, so I stay away from those.

This version of focaccia has a topping made with several different kinds of peppers - including red and yellow bell peppers, diced green chilies and a few jalapeños - that give it a bold flavor. There is also cheddar cheese inside the dough. The cheese doesn’t affect the open, slightly chewy crumb of the bread, but it does give it a good flavor and is an excellent match for the fresh peppers.

I made this dough with an overnight rise, leaving it in the refrigerator overnight and baking it the next day. The slow rise in the fridge helps the bread to develop a nice, airy crumb and it also means that you don’t have to do too much work in one day to turn out the finished product. That said, you can certainly let it rise on the counter top until doubled in size if you want to bake it the same day. The bread requires no kneading and can be made entirely in a stand mixer, although you will have to press it down into the baking pan with your fingers once it has risen.

This bread makes a great side dish and is an great way to soak up both soups (like chili!) and sauces. It is especially good when warm, with a crispy bottom. If you’re not eating it fresh, or have leftovers, reheat the focaccia by placing it directly on the oven rack for about 5 minutes at 350F. It also makes excellent sandwiches, both un-toasted and toasted (panini-style). I used sweet bell peppers and spicier chilies in combination on my bread, but you can use any peppers that you like - all jalapeños if you like it very spicy, or all bell peppers if you prefer to keep things on the sweeter side.

Peppers and Cheese Focaccia
1/4 cup finely diced onions
2 cloves garlic, minced
1 tbsp active dry yeast
1 1/2 cups water, warm (100-110F)
4 cups all purpose flour
1 1/2 tsp salt
1 large egg
1 cup cheddar cheese, shredded
1 cup bell peppers, chili peppers and/or jalapenos, thinly sliced
olive oil and sea salt, for topping

In a small frying pan (nonstick or with a bit of olive oil added), saute onions and garlic until tender, about 5-10 minutes. Set aside to cool.
In the bowl of a stand mixer with the paddle attachment(or a large bowl, if you prefer to mix by hand), combine active dry yeast, water, 2 cups of the all purpose flour. Stir well, then beat at medium speed for 2 minutes. Blend in salt, egg and onion/garlic mixture. Add 1 additional cup of flour and beat at medium speed for 1 minute. Stir in the cheddar cheese and remaining flour, and mix until the batter forms a thick sticky dough (it will be more wet than many bread doughs). Cover the bowl with plastic wrap.
Set the dough in the refrigerator to rise overnight (12 hours) or simply let it sit on the counter to double in size at room temperature (about 2 hours). Both options will work, so choose what fits into your schedule.
Turn dough out into a lightly greased 10×15-inch jellyroll pan. Using your fingertips, press the dough out to spread it into the corners of the pan. If your dough was refrigerated, let it warm up for 15 minutes so that it is easier to work with.
Preheat oven to 350F and let dough rise, covered with a clean dishtowel, for 30 minutes.
Brush dough lightly with olive oil, top with sliced peppers and sea salt.
Bake for 35-40 minutes, until bread is lightly browned.
Remove from pan and cool on a wire rack.

Monday, February 23, 2009

Nocab... that's Bacon backwards!


What is there to say about bacon? Except it is the best thing ever! So here's some BACON recipes for your sweet and savory side. Enjoy! Oh, also here's some links to bacon anything you've ever wanted.

Bacon Products:

~ Bacon Salt and Baconnaise because everything should taste like bacon!

~Bacon Shirts

~Bacon watch, floss, band aids and more

~Bacon for those of you who love to wake up to the smell of bacon instead of coffee

~ Bacon just some giggles for the girls, bacon bra!

~ Bacon Candy

~ Bacon Tattoos

~ The Royal Bacon Society

Bacon Recipes:

Burbon Bacon Brownies

Bacon Cheddar Cheese Scones

Asparagus with Bacon Dressing

an assortment of bacon recipes

Live, Laugh, Love, Eat Bacon.

Golden Gingerbread

Adam and I made gingerbread from my newest cook book The Bread Machine Bible by Anne Sheasby. There's so many yummy sounding recipes we can't wait to try like the pesto-parmesan pull apart. I wasn't particularly thrilled about making gingerbread, but Adam talked me into it. We had everything.... or did we? Everything except the brown sugar. We debated about going to the store,or had gotten some from Adams mom? Wait one minute! We have molasses and sugar, we don't need to go anywhere! So I looked it up... One cup of sugar to one Tablespoon of molasses for light brown sugar and two Tablespoons of molasses for dark brown sugar. Okay NOW we have everything. We did everything, poured it in the bread pan, set it, and licked the bowl. Oh it was so good I couldn't wait for it to be finished. An hour or so later it was finally done! My only question now was what did we do wrong? It didn't rise very much. It was very dense and heavy and the crust was hard to cut through. But the middle was so moist and so good! We will make this bread again, hopefully next time it'll rise more.

Golden Gingerbread

½ cup packed light soft brown sugar

¾ stick butter

½ cup golden syrup or light corn syrup

1 2/3 cups all-purpose flour

1 teaspoon baking powder

2 teaspoons ground gingerbread

1 egg, beaten

2/3 cup milk

a pinch of salt

~ Remove the kneading blade from the bread pan. Remove the bread pan from the machine, grease and line the bottom and sides of the pan, and set aside.

~ place the sugar, butter and syrup in a small sauce pan and heat slowly, stirring, until melted and blended. Remove the pan from the heat and cool slightly. Sift the flour, salt, baking powder, and ginger into a bowl and make a well in the middle. Mix together the egg and milk and pour into the well along with the melted mixture. Beat together using a wooden spoon until smooth and throughly mixed. Pour into the bread pan.

~ Place the bread pan in position in the machine and close the lid. Set the machine to “bake only” for 60 minutes. Press start.

~ After baking, a fine skewer inserted into the middle of the gingerbread should come out clean. If the gingerbread requires more baking, bake on the same setting 5 to 10 minutes longer, or until baked through.

~ Remove the bread pan from the machine using oven mitts, then leave to stand 5 minutes, before turning the gingerbread out onto a wire rack to cool. Serve warm or cold in slices.

Today I took it upon myself to make another black bean recipe. The black bean brownies. They were so easy to make. I put everything in the food processor, sprayed the pan and popped them in the oven. They took about 25-30 minutes to cook. I let them cool just barely enough to cut them. They were good. Really moist, soft cakey, smooth, but I think next time I'll cook them a tiny bit less for more fudgy-ness. You can't taste the black beans at all. I did not add any of the coffee, but it had a slight coffee flavor. They are not super chocolately. For a 'healthy' brownie they are not too shabby.



Thursday, February 19, 2009

Candy of the month feb. 09

A not so good few days I've been having has all been made up for since Adam brought in the mail! Our candy of the month from Lollyphile/Candyphile is here! Boyer Smoothie Peanut Butter Cups complete with play money! A butterscotch peanut butter cup, that's right, just like a regular peanut butter cup except butterscotch instead of chocolate. The butterscotch isn't over powering. The peanut butter in the middle is the sweetest part, it's a little lumpy, you can see the small peanut pieces through the butterscotch covering. The PB middle reminds me of a De La Rosa Peanut Candy, same texture but not quite a dry, the after taste of both are very close. I would defiantly consider ordering these some time in the future. Visit the Boyer website fore more information on the 'smoothie' cup and more yummie treats such as a mallow cup.

Monday, February 16, 2009

The All Mighty Black Bean

The poll is closed! Black beans are the winners!! Not by much, but they are. As I promised something special for the winner. Black bean recipes all around!! Black beans can be used in savory and sweet dishes believe it or not. A nice healthy substitute for meats and flour, and eggs.

Crispy Black Bean Tacos with Feta and Cabbage Slaw
found in this months issue of Bonn Appetit

1 15-ounce can black beans, drained
½ teaspoon ground cumin
1 Tablespoon and 2 teaspoons olive oil, divided
1 Tablespoon fresh lime juice
2 cups coleslaw mix
2 green onions, chopped
½ cup fresh cilantro (optional)
4 white or yellow corn tortillas
½ cup crumbled feta cheese
bottled chipotle hot sauce or other hot sauce

Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, cilantro, and toss to coat. Season to taste with salt and pepper.
Heat 1 Tablespoon olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon ¼ of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta cheese and slaw. Serve with hot sauce.

Black Bean Burgers
found on

1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs

1.If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2.In a medium bowl, mash black beans with a fork until thick and pasty.
3.In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4.In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5.Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6.If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Black Bean Brownies
also found on

1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1 teaspoon instant coffee (optional)
1/2 cup milk chocolate chips (optional)

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
2.Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
3.Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

Black Bean Soup with Cumin and Jalapeño
Found on

2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 to 2 teaspoons chopped jalapeño Chile with seeds, divided
2 15- to 16-ounce cans black beans, undrained
1 15-ounce can petite diced tomatoes in juice
1 1/2 cups low-salt chicken broth
Chopped fresh cilantro
Chopped green onions
Crumbled feta cheese

Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.
Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.

Cheesy Black Bean Dip
found on

2 tablespoons vegetable oil
1 cup diced white onion
1 tablespoon finely chopped garlic
1 tablespoon canned diced jalapeño peppers (adjust to taste)
1 can (15-ounce size) black beans, rinsed and drained
1 1/2 cup shredded mozzarella OR Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper to taste
1/2 cup crumbled cotija cheese (OR substitute crumbled cow's milk feta)
Tortilla, pita OR bagel chips OR cut up vegetables OR sugar snap peas
In a medium skillet, heat oil over medium heat. Add onion, garlic and jalapeño peppers; saute until onions are soft, about 5 minutes. Add the beans and smash with the back of a ladle or large spoon until softened and heated through, another 2 to 3 minutes.

Remove from heat and stir in Mozzarella cheese, sour cream, cumin and cayenne pepper, stirring until cheese is melted. Season with salt and black pepper to taste.

Transfer to a serving dish and sprinkle cotija cheese on top. Serve warm or at room temperature with chips and/or vegetables

Saturday, February 14, 2009

Valentines Day Anyone?

Happy Valentines Day everyone! Red and chocolate are the themes for the day right? Are raspberries, white chocolate and red velvet good enough for you? How about a white chocolate raspberry cake with lemon butter cream? Or maybe a red velvet cake with cream cheese frosting? Super moist slightly chocolately super red dye cake with sweet soft fluffy cream cheese frosting on top. YUM.



  • 2 1/2 cups flour
  • 1 1/2 cups sugar
  • 1 cup vegetable oil
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup buttermilk
  • Red food coloring (2 ounces or so)


  • 1 package cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans


  1. Preheat oven to 350 degrees F (That’s 175 degrees for those of you who do the Celsius thing). Prepare 3 round 8 inch cooking pans with cooking spray, flour or oil.
  2. In a large bowl, mix sugar, oil, and eggs. In a separate bowl, mix food coloring and vinegar with the buttermilk. In a third bowl stir baking soda into flour. Alternate mixtures into one big bowl and mix well. Stir 1 teaspoon vanilla into batter. Pour batter into prepared pans.
  3. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove and cool.
  4. Mix together cream cheese, butter or margarine, confectioners’ sugar, 1 teaspoon vanilla. Stir in nuts. Frost once the cake cools