Go Get 'Em Smoothie

"I hate the word housewife; I don't like the word home-maker either. I want to be called Domestic GODDESS" -Roseann

This week over at I Heart Cooking Clubs we are celebrating Goddess Goodies, the foods that make us feel good. Being on bedrest all week, with an uncooperative back, has got me way behind on all sorts of things, namely Christmas decorations, shopping, housework, and baking to name a few. This domestic goddess wants desperately to get out of the house and start making preparations for Christmas.

Thumbing through my copy of Nigella Express I found this Go Get 'Em Smoothie and laughed to myself. This smoothie is the perfect balance for all goddesses. A little bit of chocolate, a little bit of fruit, and a little jolt from the expresso powder and you are ready to start your day and face those crazy and hectic holiday preparations! If I could just "go get 'em" I would be all set!!

GO GET 'EM SMOOTHIE - Nigella Express by Nigella Lawson
Nigella Says: "This is truly a weekday special: a breakfast that combines food and drink for people who don't feel they've even got time to sit down in the morning. If the person-in-a-hurry is miniature in stature, and not progressed to caffeine intake, then replace the espresso powder with a tablespoonful of peanut butter. Extra protein and ultradelicious. I keep overripe bananas, peeled and cut into quarters, in bags in the freezer which help give ice-creamy bulk to the smoothie and dispense with the need for ice.

1 peeled frozen banana, quartered
2/3 cup milk
1 tablespoon honey
4 teaspoons chocolate malted drink powder (I used Nesquick)
1/2 teaspoon instant espresso powder

Put all ingredients into a blender and whiz to mix. Pour into a tall glass and drink before dashing out the door. Serves 1.

Notes/Results: Tastes a lot like a thick chocolate milk with a hint of banana. My banana was a little under ripe. I would be sure to use a ripe banana for this recipe. I also found that one tablespoon of honey could be a little on the sweet side, so you can adjust to taste. I really wanted to add the peanut butter, but I wanted my little guy to be able to taste it, so I left it out! I bet the peanut butter would be a great addition. All in all, it was a delicious way to start the day. A real goddess goodie!

Don't forget to head over to I Heart Cooking Clubs to check out everyone all the other goddess goodies. There are some great posts this week!!

Twelve Weeks of Christmas Cookies Week #10: Andes Creme De Menthe Cookies

Thank you to everyone for your kind and caring comments regarding my back. I've been dealing with back problems since I was a teenager and actually had some back surgery about five years ago. I've haven't really had any problems since the surgery, BUT (there's always a but, isn't there?).....I woke up Sunday and couldn't hardly walk. By Monday afternoon I was in the emergency room and was sent home with a big cocktail of prescriptions. I think I slept for about 3 days straight. I am finally starting to walk and move around some, but it is limited and only for short periods of time. Hopefully, things will continue to get better as the days go on :D

In the meantime, I have quite a few recipes that I made prior to the back injury. One of the recipes happens to be these Andes Creme De Menthe Cookies. I first saw these cookies over on Donna's site, My Tasty Treasures.

Andes Creme De Menthe Cookies
1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
2 large eggs
1 (10 ounce) package Andes mint baking chips
2 - 2/3 cups all purpose flour

Preheat oven to 350°F. Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed. Add Andes Baking Chips and mix. Add Flour and continue to mix until all ingredients are well blended together. Cover and chill in the refrigerator for 45-60 minutes. Spoon out approximately 1 oz of dough per cookie. Form a ball and then slightly flatten. Place on non-stick baking pans and bake for approximately 8-10 minutes. Cool on pans for 2 minutes, then remove.

Notes/Results: I think this is a great holiday cookie and loved the mint flavor! I think it's a great palate cleanser and would be a terrific dessert with a nice cup of coffee or hot cocoa. The cookie dough itself is a wonderful recipe and I would love to play around with it and try different add-in's. Another winner, thanks Donna!!

Hard to believe that it's the tenth week of Christmas cookies already. Click on any of the links below to see what all the other ladies made this week:
Megan of My Baking Adventures
Barbara of Barbara Bakes
April of Abby Sweets
Megan of Megan's Cookin
Denise of Keeper Worthy Recipes

I also wanted to say a special thank you if you have sent me an award this past week! I will be picking them up over the weekend and will be posting them soon!

Have a great weekend!

In Case You Were Wondering Where I've Been....

My back has decided not to cooperate with me. I am hoping to be back soon!

Twelve Weeks of Christmas Cookies Week #9: Linzer Torte Bars

Today is Black Friday and the official start for Christmas shopping. For the past couple years, my mom, my daughter and I have ventured out in the dark and cold night to go Christmas shopping. We usually leave around 2:00 or 3:00 in the morning and laugh while we stand outside in freezing cold lines. My daughter refers to it as "shopping in the middle of the night" and she thinks it's the greatest thing in the world.

Another reason we love Black Friday shopping is because we always go out to breakfast. All three of us LOVE going out to breakfast and really enjoy having our own special girl time.

While out shopping, I will be packing a couple of these Linzer Torte Bars in my purse. After all, you cannot let a hunger pang pull you away from a great sale or bargain!

While commenting on Donna's blog, My Tasty Treasures, I noticed her Linzer Torte Bars. If you haven't been to Donna's site, then you must go now! She always has great recipes.

The Linzer Torte Bars are a real cinch to make, you can use any flavor of preserves or jelly, and they are seriously tasty and addictive. My mom loves blackberries, so I used a seedless blackberry jam and they turned out really tasty.

Linzer Torte Bars - adapted from Donna from My Tasty Treasures
1 cup flour
1 cup powdered sugar
1 cup ground walnuts
1/2 cup softened butter
2/3 cup preserves/jam (Donna's recipe calls for raspberry preserves)
1/2 teaspoon cinnamon


Preheat oven to 375F. Mix all ingredients with a spoon, except preserves, until crumbly. Press 2/3rds of the crumbly mixture into the bottom of an ungreased 9x9 square pan. Spread with preserves. Sprinkle remaining crumbly mixture; press gently into preserves.

Bake 20 to 25 minutes, until light golden brown. Cool completely one hour. For 48 bars, cut into 8 rows by 6 rows bars, or cut into any size you like.

Notes/Results: A super quick cookie or bar to whip up in no time! Although I am a chocoholic, I LOVE these bars. In fact, I have become addicted to them. I love that the recipe requires so few ingredients. I also love the idea that you can use any flavored preserve or jam. These are one of my favorite cookies/bars that I have made in quite some time. A great choice for a cookie platter.

Thanks to Donna of My Tasty Treasures for a new family favorite!!

Check out the cookie monsters below to see what they baked up this week:
Megan of My Baking Adventures
Barbara of Barbara Bakes
April of Abby Sweets
Megan of Megan's Cookin
Denise of Keeper Worthy Recipes

Broccoli and Pasta with Mustard-Caper Sauce

I have a confession. I LOVE MUSTARD! It doesn't matter if it is Dijon, Spicy Brown, Stadium, Honey, or just plain old Mustard. I have been known to have at least five different types of mustard in my fridge at all times. It is by far my favorite condiment. When I was pregnant with my daughter I craved mustard on everything. I even went as far as to put it on english muffins, add it to my scrambled eggs, and pour it over mashed potatoes. I would eat specific foods just so I could dip them into the mustard. However, I never thought to put mustard on broccoli. Imagine my delight as I looked through my copy of Nigella Express and found the recipe Mustard-Caper Sauce for Broccoli. I knew I had to make this recipe for Sidedish Superstars over at I Heart Cooking Clubs.

Speaking of things I love, pasta is at the very top of the list. Ever since I was about four years old, I have been happily gobbling down all kinds of buttered noodles. My four year old friend and I would have discussions on whether or not we preferred shells over elbow or rigatoni. We would discuss which of our four parents made the best pasta and which of them used the correct amount of butter. I can still remember that her mom never put in enough butter and her Dad always put in a little too much butter.

Pasta was so loved in both households, that each family had a special pan, "the buttered noodle pan". Years later, as teenagers, buttered noodles were a food we made during all-night sleepovers, when we were upset about boys, or when we were giggling our heads off like young girls do. The "buttered noodle pans" were so important to us and always held special meaning. They were with us over the years as we grew up. Years ago, when my oldest friend got married, she registered for all kinds of beautiful china and new things. She loved them all, but her favorite was the gift her mom handed down to her. Can you guess what it was? Her mom surprised her by wrapping up the "buttered noodle pan" that we had grown up with. We laughed, we cried, and we remembered everything that we had shared over all those buttered noodles.

If only I had a penny for every single time I've cooked buttered noodles over the years. I would probably have enough to pay for a dream vacation! Since "buttered noodles" are my favorite way to eat pasta I decided to indulge and buy this Parmigiano Reggiano Butter, pictured below. I was saving this butter to use for a special occasion and decided to break it out today! I started off thinking that I would just use this butter to make "buttered noodles", and serve the broccoli with mustard-caper sauce on this side. Then I ditched that idea and decided what the hell....I'll just mix it all up together! I cooked one pound of mezze penne. Midway through, I threw the broccoli into the "buttered noodle pan" with the pasta long enough to blanch it. I tossed them together and served them with this delicious sauce.

Mustard-Caper Sauce for Broccoli- adapated from Nigella Express by Nigellla Lawson
6 tablespoons butter *I used Parmigiano-Reggiano Butter*
2 teaspoons Dijon mustard
juice of half a lemon
2 tablespoons capers

Put the butter, mustard, and lemon juice into a pan over medium heat. As the butter melts, whisk all the ingredients together and then add the capers. Pour the emulsified sauce over cooked broccoli (and pasta) and serve. Makes enough to dress 1/2 to 1 pound broccoli.

Notes/Results: A wonderful, super quick, fresh, zesty and zippy pasta dish! I loved the zesty flavor from the mustard, lemon juice and capers. I topped off the pasta with some freshly grated Parmigiano-Reggiano and it was a lunch to remember! This is a must make for all mustard lovers out there, it was delicious and a real "keeper" of a recipe.


I am submitting this dish to both Presto Pasta Nights and I Heart Cooking Clubs. You can find out how to join Presto Pasta Nights by clicking here or head on over to Deb's site here. Head on over to I Heart Cooking Clubs by clicking here to see all the other side dish superstars.

I hope you all have a tasty and delicious Thanksgiving!! I am hosting Thanksgiving at my house this year. We are having both my mother and father in-law, my sister and brother in-law, and my Mom. My Dad and his wife weren't able to make it, but we will be seeing them at Christmas time. Off to cook and clean for the next two days!!

Happy Thanksgiving!!

Marsala-Honey Pears with Gorgonzola

This week's theme for I Heart Cooking Clubs is potluck, which means that we can choose any recipe at all. Earlier in the week I was curious about Nigella's lunch box treats, which are made up from crispy rice cereal, cornflakes, quick-cooking oats and sesame seeds. They are held together with rice malt syrup, butter, milk chocolate and rolled into little balls. They were okay, and my son loved them, but I was uninspired with them.

When Saturday rolled around I realized that I didn't want to submit the lunch box treats. They were alright, but not really anything to post about. While flipping through my copy of Nigella's Express, I quickly noticed this recipe for Marsala-Honey Pears with Gorgonzola. I knew instantly that this was the recipe for me! I had all the ingredients on hand, except for the Gorgonzola. A quick trip to the store and I was all set. Marsala-Honey Pears with Gorgonzola - adapted from Nigella Express by Nigella Lawson Serves 6-8
2 pears (approx 1lb total weight), each cut into eights (but unpeeled and uncored)
2 tablespoons olive oil (regular not extra virgin)
3 tablespoons Marsala wine
2 tablespoons honey
1/2 cup walnut halves
1 lb ripe gorgeous Gorgonzola in perfect condition; it should never have seen the inside of your fridge

While you are cutting the pears into eights - i.e., quarter them and halve each quarter- let the oil heat in a large skillet. Fry the pears for 3 minutes a side, and while they are frying whisk the Marsala and honey together in a cup. When the pears have had their time, throw in the Marsala honey mixture and let it bubble up vociferously around the pears. Then transfer them, all bronzed and syrupy, to a plate. Add the walnuts to the dark juices left in the pan and stir-fry them for about a minute until they are themselves darkened in part and sticky all over. Remove them to the plate with the pears and add ingredient X, your Gorgonzola.

Notes/Results: Unlike the lunch box treats, this recipe was very inspiring! It was a wonderful pairing of salty and sweet, as well as crunchy and smooth and it dissappeared quickly! Both the Marsala and the Gorgonzola have a salty flavor that pairs so well with the honey and the pears. I chose Gorgonzola Picante, which has a sharper flavor and is absolutely creamy and delicious. I ended up using sliced almonds and they added the perfect crunch to the pears and cheese. I also put the Gorgonzola on the stovetop to warm and melt while I baked some fresh bread. This allowed the Gorgonzola to come to room temperature and get all melty. A great dish to make for either an appetizer or a dessert. Definitely a make again recipe!!



Don't forget to head on over to I Heart Cooking Clubs to check out all the other "potluck" dishes that were shared this week!

Twelve Weeks of Christmas Cookies Week #8: Tyler's Big Fat Chocolate Chip Cookies and Cake Slice Bakers: Burnt Sugar Cake

Welcome to the Sugar Fest! I baked all day yesterday. First, I made my very absolute favorite chocolate chip cookie: Tyler's Big Fat Chocolate Chip Cookies. I first discovered these cookies through Tyler Florence Fridays and made them for the first time in March of this year. Since then I have easily made them a dozen times. I love them, my family loves them, and everyone always asks for the recipe.

There are two important rules to this cookie. First and foremost, YOU HAVE TO MAKE THEM BIG! The recipe was written to make cookies measuring 1/4 cup. I am all about making smaller cookies to save calories, but you just can't do that to this cookie. When they come out of the oven they are big, but they have slightly crispy edges and extremely chewy centers with big chunks of chocolate. The second rule is that you have to buy good quality chocolate in bar form and cut chunks. Tyler's recipe is written to use dark chocolate, but I buy two 4 oz. bars of Ghiradelli semisweet chocolate. I cut them up into big chunks and fold them into the dough. The chunks of chocolate are huge and so yummy to bite into. The recipe can be found here. I have now made 69 Tyler Florence recipes and this is my favorite Tyler recipe! If I only made one cookie, this would be the cookie I would make.


This is also my second post as part of the Cake Slice Bakers. We are baking from Nancie McDermott's book, Southern Cakes, and this month's cake is the Burnt Sugar Cake, pictured above. This cake begins by making a burnt sugar syrup consisting of equal parts sugar and water. One half of the syrup is added to the cake batter and the other half is reserved for the frosting. I had thought this cake would be reminiscent of a caramel cake, but it had a completely different flavor profile. The cake was dense and sweet and the frosting had a sugary kick to it. I enjoyed both the cake and the frosting separately, but together they were a little too sugary for me. I agree with some of the other members in that the frosting was a little gritty or granular due to the fact that there was just so much sugar.

Burnt Sugar Syrup

1 cup sugar
1 cup boiling water

1. Heat the sugar in a cast iron skillet or another heavy bottomed pan with high sides. Heat over a medium-low heat, stirring occasionally, until the sugar melts into a clear brown caramel syrup. It should be the color of tea.
   
2. Gradually add the boiling water, pouring it down the sides of the pan so that if the syrup foams and bubbles up, you should be protected.
   
3. Continue cooking, stirring often, until the water combines with the syrup and turns a handsome brown syrup.
   
4. Remove from the heat and set aside to cool. Store the cooled syrup in a sealed jar if not using right away.

Burnt Sugar Cake (from Southern Cakes by Nancie McDermott)

3 cups all purpose flour
1 tbsp baking powder
½ tsp salt
1 tsp vanilla extract
1 cup milk
1 cup (2 sticks) butter
1¾ cups sugar
4 eggs
½ cup Burnt Sugar Syrup (recipe above)

1. Heat the oven to 350 degrees F. Grease and flour two 9 inch round cake pans (or bundt pan)
2. In a medium bowl, combine the flour, baking powder and salt and stir with a fork to mix well. Stir the vanilla into the milk.
3. In a large bowl, beat the butter and the sugar with an electric mixer at high speed for 2 – 3 minutes, until they are well combined. Stop now and then to scrape the bowl down. Add the eggs, one by one, beating well each time. Pour in half a cup of the burnt sugar syrup and beat well.
   
4. Add a third of the flour mixture and about half of the milk, beating at a low speed, until just incorporated. Mix in another third of the flour and the rest of the milk. Finally, add the remaining flour.
5. Divide the batter between the cake pans (I baked mine in a bundt pan)and bake at 350F for 20 to 25 minutes until the cakes are golden brown, spring back when touched gently in the center and begin to pull away from the sides of the pan
   
6. Let the cakes cool in the pans on a wire rack for 15 minutes. Turn out the cakes onto a wire rack to cool completely.

Burnt Sugar Frosting

3¾ cups confectioners sugar
½ cup Burnt Sugar Syrup (above)
¼ cup (½ stick) butter
½ tsp vanilla extract
2 – 3 tbsp evaporated milk or normal milk

1. In a large bowl, combine the confectioners sugar, the burnt sugar syrup, butter and vanilla. Beat with a mixer at medium speed for 2 to 3 minutes, scraping down the bowl now and then to bring the ingredients together.
   
2. Add 2 tablespoons of the milk and continue beating until the frosting is thick, soft, smooth and easy to spread. Add a little more sugar if it is thin, and a little more milk if it is too thick.

Notes/Results: I made my cake in a bundt pan, instead of two 9" cake pans. I loaded all the icing on the top of the bundt cake. If you made two 9" cakes, you frost it just like an old fashioned cake. The cake was pretty just with the frosting, but I was afraid it wouldn't photograph well on it's own. I had some salted pecans left over from Tyler's salad recipe so I crushed them up and scattered them over the top. This was my way of creating a sweet and salty combination. It was a nice addition, but in the end the cake was a little too sweet for me.



Have a Great Weekend!!

Check out what all the other cookie monsters made this week by clicking on the links below:

Megan of My Baking Adventures
Barbara of Barbara Bakes
April of Abby Sweets
Megan of Megan's Cookin
Denise of Keeper Worthy Recipes