by Kimberly | Apr 25, 2012 | Books, food
This is a quick recipe that is easy, light in flavor, crisp with a bit of orange and the tang from the dried cherries. Definitely a winner anytime of the year.
1 stick unsalted butter, melted
1 cup whole wheat flour
1 cup all-purpose flour
1 cup sugar
1 T baking powder
1 tsp salt
1/2 cup milk
1/2 cup half and half
2 eggs
1 T poppy seeds
zest of an orange
1 cup dried cherries
Preheat oven to 400 and grease a 12-cup muffin pan. ( I love my gold touch pans that I got from W-S for our wedding. Cooks evenly and looks great and very easy to clean).
Mix the dry ingredients. Combine the milk and egg then add the rest of the wet ingredients. Combine the two (don’t overmix). Fold in the cherries. Bake for about 22-25 minutes until done.
Let cool (or eat warm like I did). These are great for a weekend brunch or to have one hand for a quick out-the-door-running-late breakfast during the week!
These were taken from Tyler Florence’s Real Kitchen (review coming tomorrow)
by Kimberly | Apr 18, 2012 | food
While in Louisville this past week, my friend made a delicious cake. My husband requested that I make it when we got home. I took it to your small group since I had the meal this past week. So delicious!
1 box yellow cake mix (13×9 pan size)
1 straw
1 can evaporated milk – 12 oz
1 can sweetened condensed milk – regular size can
1 can cream of coconut 15 oz
1 pint heavy whipping cream
3-5 T of sugar
lime zest for top of cake
coconut (optional)
Bake cake according to directions (I needed eggs, butter, and water for mine). Let cool. Poke holes in the top of the cake with the straw. Mix together the three milks. Pour over the top of the cake. Set in fridge to get cold. Mix the whipping cream until the consistency of whipped topping forms. Add in the sugar. Then spread this yummy cream over the cake. Set in the fridge for a few hours before serving.
You can add additional lime or coconut to this cake and/or decorate the top of it with shaved coconut or lime zest curls if you would like.
by Kimberly | Dec 8, 2011 | food
I love making biscotti and this will be my go-to gingerbread biscotti recipe. Love how simple it is and how delicious it tastes. I made it for my MIL’s birthday dinner. We enjoyed it with a french press. There were definitely some for the next week as well. I halved this recipe and that worked fine. I got the recipe from Fine Cooking dot com.
10 oz. (2-1/4 cups) unbleached all-purpose flour
1-1/4 cups packed dark brown sugar
2 tsp. ground ginger
1-1/4 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. table salt
1/4 tsp. ground nutmeg
1/4 tsp. baking soda
4 oz. (1 cup) pecans, coarsely chopped
4 oz. (1/2 cup) lightly packed dried apricots, coarsely chopped (I omitted these, even though I had bought them for this reason, because I was running out of time)
1/4 cup molasses
2 large eggs
2 tsp. finely grated orange zest (from about 1 medium navel orange)
Combine dry. Add in wet. Layer on a cookie sheet, topped with parchment paper (to bake on), and flatten it out to about a 5×7 or 8×10 (depending on how flat you want them and if you are doing a half batch like me). Bake at 350 for about 30-35 minutes. Then remove from oven, cut into biscotti cookies and then place back in over for 10-20 minutes (depending on if you like crunchy or moist biscotti. I left ours in for about 13 more minutes, because I like them more moist. These had a great ginger flavor! Perfect for the winter!
by Kimberly | Dec 8, 2011 | food
Moist, healthy, filling, fruit: what more could you want in a morning muffin?
I have tons of recipes that I’ve torn out of magazines over the years and I’m trying to actually cook through them. Now that I have someone to cook for it makes it a little easier (and I always need ideas)!
These were very moist and have plenty of fruit and fiber in them. And they are under 200 calories.
1 1/2 cup all bran (the cereal)
3/4 cup whole wheat flour
3 T sugar
1/2 tsp baking powder, baking soda, cinnamon
1 egg
3/4 cup buttermilk
1/2 ripe banana, mashed
1/4 cup molasses
2 T oil
1 apple, tart, chopped
1/2 cup frozen blueberries (don’t thaw) – use you can use fresh
Combine first ingredients (through the cinnamon). Mix the wet ingredients. Mix together with dry. Fold in apple and blueberries. Bake in greased muffin tins, fill 3/4 of the way, bake at 350 for about 23 minutes, give or take. Cook for 5 minutes, then cool on rack. Serve warm.
by Kimberly | Dec 8, 2011 | food
Since being married, I’ve already made this soup: TWICE. My husband likes it, it is vegetarian (not vegan), and it is so easy. What is not to love?
6 large russet potatoes, leave them skinned, chop them all about the same size (1/2-3/4 inches)
1 large onion, chopped
2.5 cans vegetable broth (or chicken)
1/2 stick unsalted butter
2 1/2 tsp salt
1 1/4 tsp pepper
1 cup half and half (I didn’t say it was fat free)!
1 cup shredded cheese (I usually have taco or Mexican cheese on hand)
Toppings: sour cream, chives, bacon, cheese
Crockpot: potatoes through the pepper. Turn on high for 4 hours. Add in the half and half and cheese. Turn off, stir, let sit till ready to serve.
Enjoy with toppings of your choice.
(Thanks to Elizabeth Beeler: wonderful cook, mom of 4, wife of a youth pastor, for this great recipe!)
by Kimberly | Jul 5, 2011 | food, Vegetables
I love this thing of getting to cook more (now that I have a future husband to cook for). It is so much more fun to cook for others rather than to just cook for yourself. He is really good at bearing with this whole “vegetarian for a year” thing, and I am grateful.
I found this recipe on Whole Foods Twitter feed and then tweaked it to make it ours. So good!
1 zucchini – sliced and quartered
2 squash – sliced and quartered
1 red pepper, seeded and thickly chopped (bigger pieces)
3 medium tomatoes, chopped
1 small red onion, chopped
olive oil / salt / pepper
16 oz pasta (whatever shape you like, we used penne)
4 cups spinach leaves
basil leaves chopped to taste
2 cups balsamic vinaigrette
2 small containers feta cheese
3 cans tuna in water (not packed in oil)
Prepare all (but basil and spinach) vegetables and roast about 30 minutes on 425 (with evoo, s, p). Take out and let cool a little. Cook and drain pasta. Drain tuna.
All the veggies to the pasta and then add spinach, basil, tuna, and feta. Add balsamic to the taste.
Serve warm or cold.
Very yummy and healthy!
