Cauliflower Spanish "Rice"

Hope you all had a great cindo de Mayo! We had a good, relaxing day. We made some pretty amazing fajitas and this 'rice.' I've made cauliflower rice before so figured why not a spanish version? It always surprises me how versatile cauliflower is and how good it is at imitating other things. This was no exception. The texture is almost spot on and with all the spices, most of the cauliflower flavor is masked. Oh, and not to mention that it's healthier and comes together in minutes.

Cauliflower Spanish "Rice"

Fork & Beans



Ingredients:

1/2 head of cauliflower, pulsed in a food processor until rice-like or grated
1 can diced tomatoes with green chilis, drained lightly
1/2 onion, diced
2 garlic cloves, minced
1/2 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp salt
dash of cayenne pepper
1/4 c. cilantro, chopped

Directions:
In a skillet saute onions and garlic for 2 mins or until fragrant. Add cauliflower until slightly browned. Add can of tomatoes and spices and cook for 5-7 minutes. Fold in cilantro.

Season with salt according to preference if needed.

M&M Sugar Cookies

It's starting to feel like summer out here in CA. And i'm a summer time girl. As much as I love Christmas, I get so excited for the sun to stay up until 9pm, picnics, beach trips, tan lines and watching the kids run around outside barefoot. And bbqs. Loove bbqs. We like having friends over and I have a problem about involving food. I always always need to have food with an activity. Something about food makes everything more fun. I mean, sure going out to a movie is fun..but it doesn't seem complete if you don't go to dinner too! Or atleast grab a snack :) Anyway, Saturday night we were at the grocery store thinking of what we were going to have for Easter dinner (talk about last minute) when I decided to see if the neighbors wanted to combine and have a potluck dinner. To my surprise everyone said yes. There was so much good food. Part of my contribution was dessert. Being that it was so last minute and I had a house to clean, I settled on these m&m sugar cookies. I may have had to make 2 trips to the grocery store, the 2nd was due to the  fact that I didn't realize I was out of sugar. And staying up until midnight to get them made, due to the 2 hrs of wait time in the fridge. But the're totally worth it.To make it more Easter-y I used the little chocolate cadbury eggs (love those!!) and they worked great. I should go stock up on those before they're gone!

M&M Sugar Cookies
Cook's Illustrated via. Tracey's Culinary Adventures

 

Ingredients:

2 1/4 cups (11 1/4 oz) all-purpose flour

1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (10 1/2 oz) sugar, plus 1/3 cup for rolling
2 oz cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable (or canola) oil
1 large egg, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1-1 1/4 cups M&M's

Directions:

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Combine 1 1/2 cups of sugar and cream cheese in a large bowl. Put the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine. Whisk in the oil then the egg, milk and vanilla extract. Mix until smooth. Use a rubber spatula to start folding the dry ingredients into the wet. When the dry ingredients are partially incorporated, add 3/4 cup of the M&M's to the dough. Continue mixing just until a soft dough comes together.

Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly, roll the dough into a ball with your hands then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Gently press 2 or 3 more M&M's into the top of each cookie.

Bake the cookies, 1 tray at a time, for about 11-13 minutes, or until the edges are set. The tops will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.

Makes about 24 cookies 

Single Serving Baked Oatmeal

I always have a hard time finding home made snacks to make for my kids. They're tough ones. If it comes from a package they're all over it. I've made these with several different toppings including raisins, walnuts and chocolate chips. Our favorite so far is to toss some chocolate chips in. These are great because they're portable and also freeze really well! Landon devoured his. Rylee ate the chocolate out of hers and left the rest which Landon ended up finding and eating. She's not a fan of oatmeal but Matt and myself also loved them! AND there's no added sugar! How great is that?? Try out different mix ins and find your favorite :)

Single Serving Baked Oatmeal

Sugar-Free Mom

 Ingredients:

2 eggs

1 t. vanilla extract
2 c. applesauce, unsweetened

1 banana, mashed

6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder or use 1/2 cup honey

5 c. old fashioned rolled oats

1/4 c. flaxseed meal, optional

1 tablespoon ground cinnamon

3 t. baking powder

1 t. salt

2 3/4 c. milk

Optional toppings: raisins, walnuts, chocolate chips, fruit

Directions:

Preheat oven to 350 degrees. Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.

Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients. Then pour in milk and combine.

Spray a 12 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.

If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter. Bake 30 minutes until a toothpick in center comes out clean. Cool and eat or freeze.

Yield: 24

              Landon Approved

Chocolate Chip Cookie Dough Cheesecake

Hi. I'm still alive. Life with 3 is a whole different world- 3, 3 and under I might add. Going from 1-2 kids wasn't so bad (that is until my crazy boy became mobile), but with 3 there's always someone that needs something. Someone's diaper to change or sippy to refill. I have been cooking up new things but unfortunately i've been using my 'free' time doing other things. So this cheesecake I actually made a while back ago but have been on edge about posting. While it was really good, I just loved this brownie mosaic cheesecake so much and have held it to the stanard. While it's not quite as good as that one, it's still pretty good and worthwhile to try.

Chocolate Chip Cookie Dough Cheesecake
Mel's Kitchen Cafe

Ingredients:
Crust:
4 tablespoons butter, melted
2 1/2 cups chocolate cookie crumbs

Filling:
4 8 oz. blocks cream cheese, softened to room temperature
1 cup sugar
4 large eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla
1 cup sour cream

Cookie Dough:
½ cup butter, softened
½ cup sugar
½ cup packed light brown sugar
2 tablespoon water or milk
2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 cup mini chocolate chips
An additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls

Garnish:
1 cup heavy whipping cream, whipped to stiff peaks
Mini chocolate chips, for sprinkling

Directions:
For the cookie dough:
In a medium bowl, combine the butter and sugars for the cookie dough. Add the water or milk, vanilla and blend. Mix in the flour, salt and the chocolate chips. The dough will be fairly soft. Gently roll the dough into small balls and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake.

For the crust:
Lightly grease the bottom and sides of a 10-inch springform pan. In a medium bowl, combine the butter with the chocolate cookie crumbs. Press onto the bottom and about halfway up the sides of the prepared pan.

For the cheesecake:
Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Be careful not to overmix – incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking.
Pour half the batter into the prepared crust. Gently stir in the cookie dough balls and the additional 1 cup mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top. Bake the cheesecake at 325 degrees for one hour. Turn off the oven and prop the door open several inches. Let the cake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled ideally, overnight. To serve, cut into slices and top with whipped cream and mini chocolate chips.

2012 Favorites

I know i'm a little late on the whole "2012 Favorites" thing, but hey, better late than never. It's always hard for me when it comes to choosing favorites when I love so many different things. Although this time I found myself with several "definite" items that I make all the time, making it a little easier. Half sweet, half savory, all really good! Hope you enjoy!

Best Chicken Pot Pie -I'm a fan of chicken pot pie. And to me, it doesn't get any better than this.

 Cheese Ball -perfect party appetizer!

Crepes -I didn't know just how easy crepes were to make. So glad I gave them a try! We love making different sweet and savory ones for breakfast..or dinner!

 Carmelitas -Chocolate and carmel..two of my favorite combinations.

Birthday Cake -It's a little more work than one flavor, but I really like the different layers going on in here. Chocolate cake + yellow cake sandwiched between buttercream and frosted with chocolate and not to mention covered in sprinkles. You'll have a completely messy kitchen when you're done but it'll be worth it.

 Chicken Tortilla Soup -I could eat the whole pot.

 Chicken Gyros with Tzatki Sauce -Simple and delicious.

 Creamy Garlic Pasta -Who knew a few simple ingredients could taste so good?

                                    

Brownie Mosaic Cheesecake -It gives The Cheesecake Factory a run for it's money. And for how much they charge, do yourself a favor and make this!

Giant Smores Stuffed Chocolate Chip Cookies -I love smores. Did you know that? Chocolate chip cookies also happen to be one of my favorite things in the world.

Reese's Peanut Butter Cup Cookies -These things are big! And indulgent. Please have milk on hand.

Chocolate Toffee Pretzel Bark -This stuff is just down right addicting. Get your fat pants out.

Oreo Truffle Brownies

Holy cow it's been a long time since I posted something. Having a baby and with all the holidays, it's been busy around here to say the least. This month alone is packed with family and work events and baby showers. But I love it. It's good to be busy, right? Last month a friend moved away, and as a 'last' treat this is what I made. Knowing they're a fan of brownies and oreo truffles, this was sure to please. And please they did! Me, atleast. These make a huge pan and that means I ate way too many!
Oreo Truffle Brownies
adapted from Chef in Training

Ingredients:

1Box of brownies and ingredients called for on box (or make your own)

1 pkg. Double Stuffed Oreos

4 oz. Cream cheese softened, add more as needed

10 oz. Dipping Chocolate

Directions:
Bake brownies as directed on box using a 9x13 in. pan. Allow to cool completely.

Crush oreos until finely ground. Mash cream cheese, starting with 4 oz. and adding more as needed with oreos until well combined. Hands work best for that part. Place the oreo truffle layer on top of the brownies.

Melt dipping chocolate then spread over the truffle layer. Cover and refrigerate until set.

Pumpkin Waffles (french toast)

It's crazy to me that it's the middle of October and we're planning a trip to the beach this week. It's not supposed to be in the 80's! It's supposed to be cool, and overcast out. And as much as I love the sun, i'm ready to enjoy the cool fall weather.

The other day Matt mentioned how french toast sounded good. I had been wanting to make pumpkin waffles and it just so happened that I had some left over pumpkin in the fridge from these pumpkin bars that I can't get enough of. So I combined the best of both worlds and had some pumpkin waffle french toast. Leave them as waffles, or make french toast..it doesn't matter, we all liked them a lot both ways, and it certainly wouldn't hurt to toss some chocolate chips in the batter :) 

Pumpkin Waffles 

The Girl Who Ate Everything

Ingredients:

2 cups flour

2 TBLS baking powder
1 TBLS cinnamon
1 TBLS sugar
½ t. nutmeg
¼ t. salt
4 eggs, seperated
1 ½ cup milk
1 cup pure canned pumpkin
¾ cup butter, melted
1 TBLS vanilla

Directions:
In a large bowl, combine flour, baking powder, cinnamon, sugar, nutmeg, and salt. Set aside.

Separate the egg yolks from the egg whites. Beat egg whites until they form peaks. Set aside.
In a separate bowl add the egg yolks, milk, pumpkin, melted butter, and vanilla. Mix until combined. Then add the dry mixture slowly until incorporated using a mixer.

Fold beaten egg whites gently into the pumpkin batter. Spray waffle iron with cooking spray. Pour batter into waffle iron and cook according to waffle iron instructions. Yield: 8 waffles

*Stop there or continue to make french toast from the waffles. I'm not posting french toast steps but I did add a little pumpkin pie spice to the egg/milk/cinnamon mixture.