November 1, 2009 at 11:00 am | Posted in breakfast | 7 Comments
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ebelskivers 2

These Ebelskivers are a chore to make…three mixing bowls, a whip, beater, measuring tools, brush, pan, individual servings…but totally worth it!

The pan is from Williams-Sonoma Cookware.  Don’t bother with their packaged mix, not worth it.  But the recipe included on the pan is fool-proof.  I’ve made these so many different times this past year, each time with perfect results.


My favorite filling/topping combo has got to be fresh banana with cinnamon-sugar.  A close second is boysenberry preserves with powdered sugar.

Continue Reading Ebelskivers…

Tricks and Treats

October 31, 2009 at 10:29 am | Posted in Dessert | 5 Comments
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Happy Halloween!


To celebrate I made these caramel apples and

peanut butter sandwich “cookies”.

The caramel apples were fun to try and tasty to eat.  I decorated with melted chocolate and Reese’s Pieces.

The Peanut Butter Sandwich “Cookies” were inspired by a couple of friends.  These are a great combination of sweet/salty-creamy/crispy!  Thanks M and G!

treats bite

Peanut Butter Sandwich “Cookies”

  • chocolate chips
  • peanut butter
  • Saltines crackers
  • Crisco shortening

Melt the chocolate chips in a double boiler, stir in 1 tsp of shortening (this makes the chocolate smooth and thin).  Spread some peanut butter between two Saltines crackers.  Dip into the melted chocolate.

Technique for dipping sandwich crackers:

  1. Drop cracker into the bowl of melted chocolate.
  2. Using a fork, flip it over until chocolate covers the cracker.
  3. Lift the cracker out of the chocolate with the fork and carefully shake.
  4. Lay on a cooking rack to dry.

Have a safe night everyone!

Chicken (and spaghetti squash) Enchiladas

October 25, 2009 at 9:39 pm | Posted in spaghetti squash | 3 Comments
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In an effort to re-invent the left over chicken and spaghetti squash, I decided to make enchiladas.  The spaghetti squash extended the chicken, making this a budget friendly meal.

enchaladas ssquash

Chicken (and spaghetti squash) Enchiladas

  • 1 cup cooked spaghetti squash
  • 1 1/2 cup cooked chicken, shredded
  • 1/2 cup shredded cheese
  • corn tortillas
  • prepared enchilada sauce

Pour 3/4 cup enchilada sauce in the bottom of an 11×13 baking dish.

In a bowl mix spaghetti squash, chicken and most of the cheese.  Heat tortillas in the microwave or dip them in hot oil (you want them to be bendable so they don’t crack when you roll them).  Scoop chicken mixture onto the middle of one tortilla.  Roll and place seam side down in baking dish.  Continue until you have used all of your filling (I got 9).  Sprinkle with remaining cheese.

Bake at 350 degrees for 15-20 minutes.  Enjoy!

This enchilada sauce from Trader Joe’s is pretty good.  A real time saver!

enchalada sauce

Spaghetti Squash Quiche

October 17, 2009 at 7:58 pm | Posted in spaghetti squash | 2 Comments
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There’s a reason why it’s called spaghetti squash…

spaghetti squash

Just cut in half and bake at 400 degrees for an hour. Once the squash is cool enough to handle, use a fork to remove the flesh and you’ve got spaghetti squash.  The possibilities are endless with this versatile vegetable.  Here’s how I used it today…

Spaghetti Squash Quiche

  • 1 prepared pie crust
  • 3/4 cup spaghetti squash
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup ground chicken sausage
  • 1/4 cup caramelized onions
  • 1 Tbsp flour
  • 3 eggs
  • 1 1/2 cups non-fat milk

Bake pie crust.  Combine squash, cheese, sausage, and onions with flour.  Scoop into bottom of still warm pie shell.  Whisk eggs and milk in a bowl and pour over squash mixture.  Bake at 325 degrees for 40 minutes.quiche 3

Fall Harvest: Butternut Squash

October 11, 2009 at 9:38 am | Posted in butternut squash puree | 2 Comments

fall harvest long sm

It’s true that Butternut Squash tops my family’s list of favorite winter squashes.  Here’s my no-fail, even-my-pickiest-eater-will-like-it Butternut Squash recipe.

Butternut Squash Bake

  • Butternut Squash Puree (from 1 whole squash, about 2 cups)
  • 3 T melted butter
  • 2 eggs
  • 3 T flour
  • 3 T brown sugar
  • 1/4 tsp cinnamon or pumpkin pie spice

Prepare an 8X8 baking dish with Pam.

Mix all of the ingredients well (I use a hand whip).  Pour into pan.  Bake at 350 for 30-40 minutes.  Cool to room temp.  Enjoy!

*** Fall Harvest Basket compliments of my dear friend M.  Thanks You!  This was a wonderful surprise!

vanilla bean madeleines

April 25, 2009 at 3:53 pm | Posted in Dessert | 9 Comments
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I first tried these cookies about 4 years ago.  My kids and I were at Starbucks and I saw this little package containing three cookies.  “Perfect, one for each of us” I thought.  At first bite I became an instant fan of these little buttery cake-like cookies.  They are, simply put, a classic.

We were back at Starbucks again this morning, and we dutifully picked up a package of madeleines.  My daughter reminded me of the madeleine cookie tray that had given to me a couple years ago.  It had been sitting in the back of the baking supply cupboard collecting dust…until today.


I found this recipe, fabulous!  Now I’m dreaming up different flavored madeleines.  This was my first attempt, vanilla bean, and I couldn’t be happier.

Vanilla Bean Madeleines (adapted from 101 Cookbooks)

1 1/2 sticks unsalted butter (6 ounces)
Pam for baking
3/4 cups unbleached all-purpose flour
4 large eggs
a pinch fine-grain sea salt
2/3 cups sugar
1 vanilla bean, scraped
1 teaspoon vanilla extract
powdered sugar

Special equipment: A metal madeleine baking pan, regular size.

Preheat oven to 350 degrees Fahrenheit.

Melt the 1 1/2 sticks of butter in a small pot over medium heat until it’s brown and gives off a deliciously nutty aroma, roughly 20 minutes. Strain (using a paper towel over a mesh strainer) – you want to leave the solids behind. Cool the butter to room temperature. By doing the butter first you can complete the rest of the steps while it is cooling.

Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick – you are looking for the eggs to roughly double or triple in volume – approximately 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony.  Add the vanilla beans and vanilla (just until mixed).

Sprinkle the flour on top of the egg batter, and gently fold in. Now fold in the butter mixture. Only stirring enough to bring everything together.

Using a small cookie scoop, fill the mold about 2/3 of the way full.

Bake the madeleines for 10-12 minutes, or until the edges of the madeleines are golden brown. Remove from oven and unmold immediately. Cool on racks and dust with powdered sugar.

Makes about 2 dozen regular madeleines.



March 1, 2009 at 8:25 am | Posted in Dessert | 14 Comments
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In my family, mochi was a very special treat that was always purchased from an asian market or fair.  But last year a girlfriend introduced me to this homemade version.  Still sweet, sticky and chewy bites of golden dough-like cake…without the trip to Japan-town.  These can be made with ingredients easily found at any supermarket and are every bit as wonderful as I remember from my childhood.


Coconut Custard Mochi (Thanks Jenni)

  • 16 oz Mochiko (Sweet Rice Flour)
  • 2 tsp baking powder
  • 1/3 cup butter, room temperature
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 can coconut milk
  • 1 can evaporated milk
  • 2 tsp vanilla

In a bowl sift together sweet rice flour and baking powder.  Set aside.

In a large bowl fitted with a paddle attachment, beat the butter and sugar.  Add the eggs and beat well.

Pour coconut milk in a 2 cup measuring cup and add enough water to equal 2 cups.  Pour the coconut milk, evaporated milk, vanilla and dry ingredients into the bowl.  Mix well.

Pour batter into greased and floured 9×13 inch pan.  Bake at 350 degrees for 40-45 minutes.  Cool completely on wire rack.


Dedicated to my grandmother.

fruit kabobs

February 14, 2009 at 1:33 pm | Posted in fruit | 12 Comments
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I don’t know which is more embarrassing, Christmas cookies up until Valentine’s Day, or the fruit kabobs replacing them.  fruit-kabob-heart

We have been invited to a friend’s house for spaghetti dinner.  I know fruit kabobs don’t really go with spaghetti, but they are fun, and the kids will like them…plus, if this post stays up until summer, this blog won’t look so outdated.  Yes, I’ve learned to be very efficient since going back to work.


I know I don’t need to explain, but for the sake of a recipe I used chunks of fresh pineapple, then a grape, a section of clementine, two more grapes, a huge strawberry, then a heart shape of watermelon….it is, after all, Valentine’s Day!

Christmas Cookies

December 15, 2008 at 12:17 pm | Posted in Dessert | 11 Comments
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Just a quick Merry Christmas!  Today we listened to Amy Grant’s A Christmas Album while decorating Christmas cookies.  I’m bringing these to school tomorrow…


 I’m a teacher of teacher’s now, or so my friend says.  Going back to work full time has left little time for blogging.  But, my blogging friends, know that I still peak into your blogs every now and again.  I feel a bit like this snowman…



For unto you is born this day, in the city of David, a Savior, who is Christ the Lord.  And this shall be a sign unto you, you will find the baby wrapped in swaddling clothes and lying in a manger.   And suddenly, there was with the angel, a multitude of the heavenly host, praising God and saying, “Glory to God in the highest, and on earth, peace, good will toward men.”          Luke 2:11-14

Continue Reading Christmas Cookies…

Chocolate Stout Cake

September 22, 2008 at 8:47 pm | Posted in Dessert | 19 Comments
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Happy Birthday to You!

Happy Birthday to You!

Happy Birthday Dear Hubby!

Happy Birthday to You!

For my hubby’s birthday this year I made a Chocolate Stout Cake with Guinness.

Yep, it’s a beer cake.

It’s pretty good too.  Not my personal favorite, but fun to try.

And perfect for any beer lover.

Chocolate Stout Cake (make with Guinness)

from Bon Appetit, October 2006


  • 2 cups Guinness stout
  • 2 cups unsalted butter, cut into 1 inch cubes
  • 1 1/4 cups unsweetened cocoa powder
  • 4 cups all purpose flour
  • 4 cups sugar
  • 1 Tbsp baking soda
  • 1 1/2 tsp salt
  • 4 large eggs
  • 1 1/2 cups sour cream


  • 3 cups whipping cream
  • 1 1/2 pounds semisweet chocolate, chopped

For Cake

Preheat oven to350 degrees.  Butter and flour three 8 inch cake pans with 2 inch high sides.  (I used three 9 inch cake pans with 1 inch sides)  Line with parchment paper rounds.  Butter rounds.

Bring stout and butter to simmer in large saucepan over medium heat, stirring to melt butter.  Add cocoa; whisk until mixture is smooth.  Cool slightly.

Beat eggs and sour cream in large mixing bowl fitted with paddle attachment.  Add chocolate mixture and beat until just combined.  Sift in flour, sugar, baking soda and salt.  Beat to blend.  Divide batter among pans.  (I had enough batter left over for and additional 36 mini cupcakes).

Bake cakes until tester inserted into the center comes out clean.  About 35-45 minutes.  Transfer to rack; cool 10 minutes.  Turn out onto rack; remove parchment and cool.

For Icing

Put chopped chocolate into a large bowl.  Heat cream until simmer and pour over the chocolate.  Set sit 3 minutes; whisk until smooth.  Chill until spreadable, stirring often, about 3 hours.

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