Quick Tip

I wanted to pass this great trick for homemade popcorn on to you. I know popcorn is cheap enough at the store but I'm not a fan of all the extra butter and salt that's generally added. Sometimes I don't want the whole bag (even though I rarely leave any uneaten!) and this is a great solution to that. Here's the trick, all you do is measure 1/4 cup raw popcorn kernels (you can buy them in the bulk aisle at Whole Foods) and put in a brown paper bag - the lunch bag variety. Fold the top over a couple times and secure with 2 staples. Stick the bag in the microwave and pop for 3-3 1/2 minutes, or until the popping slows considerably in between pops. You can top it with melted butter or salt. I wouldn't recommend you try what I did and put the butter cubes in prior to popping. The butter just melted and the bag absorbed it. The popcorn was just as tasty plain! Oh and no, the staples don't cause any sparks. So easy!

Weekly Recipe Roundup

Asian Chicken Slaw - I made this several years ago and really liked it. The problem is that it resides in my old-fashioned recipe notebook that I hardly ever consult anymore. That's a shame because there are some really good ones in there that are being forgotten. The only adjustments I make to this is to use green onion instead of the white onion, I add some sesame oil to the dressing to give it a boost and I make about 1 1/2 times the dressing for added flavor.

I hesitated posting this because a) I made it up and b) so many people despise these precious little heads of cabbage. But then I realized that all recipes have to start somewhere and why not share my original concoctions? And, if my little 2-year old ate them, you as a grown adult, should at least give them a try!

Brown Butter Balsamic Brussels Sprouts

by Danielle

2 T. olive oil

2 T. butter

1/4 cup water

1/4 cup balsamic vinegar

1 bag fresh Brussels sprouts, washed and halved or quartered, depending on size

1/2 tsp salt

fresh shaved Parmesan cheese, optional

In a large skillet, heat oil and add butter to melt. Continue cooking butter, while stirring, until the butter begins to brown. You want a nice golden, not too pale and not too dark, color. Do NOT overcook the butter - it will turn bitter. Carefully place the sprouts in the skillet cut-side down. I found it was easier to remove the skillet from the heat to avoid the popping butter! Once you have them all snug in the skillet, give it a little shake and then stir to distribute the butter and oil.

Combine water and vinegar in a small bowl. Pour over browned sprouts and reduce heat to the lowest setting. Allow sprouts to simmer and caramelize for at least 20 minutes, longer if time permits (I think I let mine caramelize for about 30). Parmesan pairs perfectly with sprouts but I didn't have any on hand. If you do, shave a little on top!

Potato Parsnip Puree - I can't remember if I've posted this recipe before but it's good enough to merit a duplication. I love the extra flavor the parsnip lends. It's not an overwhelming taste, just enough to make it different than your typical mashed potatoes. I tried to cut the calories a bit by using 1/2 and 1/2 instead of the whipping cream. I generally half this recipe and that's easily enough for 6. The full recipe would be a great Thanksgiving dish - thinking ahead!

Cushaw Cake - What do you do when your dad gives you a 10-lb cushaw? You make cake! Turns out cushaw is in the squash family and is therefore just about as versatile as zucchini, pumpkin, and sweet potato in terms of baking. This cake is extremely moist but the cushaw flavor is not quite as hidden as pumpkin typically is. Don't get me wrong, it's not like biting into a chunk of squash, there's just a little something extra in there. I added my Vanilla Glaze from the cake I made last week and it was perfect. Surprisingly not too sweet, just super moist and dense. Since I modified the original, I'm posting my recipe below.

Cushaw Cake:

2 cups grated cushaw

2 cups flour

2 cups sugar

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp allspice

1/2 tsp baking soda

1 tsp baking powder (I have no idea if either of these was necessary but it seemed right!)

4 eggs

1/2 cup unsweetened applesauce

1/2 cup canola oil

Preheat oven to 350. Whisk dry ingredients together in small bowl. In a larger bowl, beat eggs with mixer. Add in applesauce, oil, and cushaw and blend until incorporated. Add dry ingredients, just until blended. Pour in a greased bundt pan. Bake for 45-55 minutes, or until tester comes out clean. Top with Vanilla Glaze.

I'm not asking for much...

...just 1 minute of your time. I've recently entered Colin in Gap's 2009 Casting Call. One of the awards is for "Fan Favorite" - that's where you come in. Click on his name under either of these photos and vote for my precious little angel. I submitted 2 photos and I'll let you choose the one you like best. You can vote once a day from now until October 22nd. I will warn you that you have to have a valid email address and enter you name and address in order to vote. Thank you in advance for your help! The prize is a trip to some lovely tropical location and as much as I'd love to take each of you with me, there are rules people, rules. I appreciate your time. Hugs and kisses, you all are the best!

Oh and if you have a little one under the age of 10, you should enter too! Nothing like some friendly competition!

To vote for this one click HERE.

To vote for this one click HERE.

(Photos compliments of Denisha Sproul.)

Weekly Recipe Roundup

Only a few to share this week but both are worth repeating.

Sizzling Salmon and Spinach Salad with Soy Vinaigrette - I'm trying to use salmon as much as possible here in the next couple of weeks because the Coho variety goes out of season in October and it's one of my favorites. The intense color somehow somehow magnifies the flavor as well. So not only do you have a healthy protein, it looks pretty too! This salad can be made in segments and a large majority of it can be prepared ahead. I actually ate all the components cold the next day for lunch (even the salmon) and found it even better! The dressing was a little sparse but all the extras help divert that fact.

Hot and Sour Soup with Ginger - Wes loves hot and sour soup and since we don't eat Chinese out very often, he doesn't get it very often. Chinese food is laden with sodium and a good deal of sugar. That with the mystery meat is enough for me to steer clear. This recipe mimics the real thing pretty darn close. I omitted all but 1/2 tsp of the ginger because the traditional recipe doesn't have that dominant flavor. This was a great side dish with the salmon salad.

I (heart) Pumpkin!

It's been a long time since I've gotten to make a birthday cake for a coworker. Wes jokes that it seems I'm baking a cake for someone every week but that's hardly the case considering I work with a whopping 12 people. I'm quite lucky to have such a willing audience and most of them are very accepting guinea pigs. From carrot to parsnip, there hasn't been one that's been turned away yet. I've had some personal favorites and not surprising, this Pumpkin Cake is right up there for me. Did you know I love pumpkin? Did you know there's a pumpkin shortage this year?! Horror of horrors!!

One coworker asked if there was a story that went with this one and I said, "Funny you should ask. Yes, there is." The original recipe was to be baked in a 12x8 pan. No offense to any fellow sheet cake lovers but I don't find those as pretty and I don't have the decorating capabilities to compensate on the top. Layer cakes are my preference and thus I needed to adjust the bake time accordingly. I knocked down the bake time but still was concerned when the cakes came out darker than a typical white cake. I was afraid the cake would be dry, so I whipped up a glaze to try to add a layer of moisture to the cake. Of course I don't know if the cake would have been dry without it but it was indeed moist!

Pumpkin Cake III with Cream Glaze and Pumpkin Spice Cream Cheese Frosting

adapted from Allrecipes.com

2 cups sugar (don't fill the cups all the way full and save a few calories!)

3/4 cup unsweetened applesauce

1/2 cup canola oil

2 cups canned pumpkin puree

4 eggs

2 cups all-purpose flour

3 tsp baking powder

2 tsp baking soda

1/4 tsp salt

2 tsp cinnamon

1/2 tsp allspice

1 tsp nutmeg

1 cup chopped walnuts (toasted)

Preheat oven to 350. Cut parchment paper to fit 3 8-inch round cake pans. Grease pans and paper with butter. Sift together the flour, baking powder, baking soda, salt, and spices. Set aside.

In a large bowl combine sugar, applesauce, and oil. Blend in vanilla and pumpkin, then beat in eggs, one at a time. Gradually mix in flour mixture. Stir in nuts. Divide batter evenly between 3 cake pans.

Bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Cool on wire rack.

Vanilla Glaze

3 T. butter

6 T. sugar

3 T. 1/2 and 1/2 or whipping cream

dash of baking soda

splash of vanilla

In a small saucepan, bring butter, sugar, cream, and soda to a boil over medium heat. Boil, stirring often, 5 minutes. Remove from heat and add vanilla.

Spread 1-2 T. on the flat side of the cooled cakes. Let cool completely.

Pumpkin Spice Cream Cheese Frosting

8 oz reduced fat cream cheese, softened

7 T. butter, softened

3 cups powdered sugar

2 T. pumpkin puree

1 tsp cinnamon

Beat cream cheese and butter together until well blended. Mix in pumpkin and cinnamon. Gradually beat in powdered sugar, tasting periodically for desired sweetness.

Frost cake and top with nuts, if desired.

Votes Please

I'm trying to get my act together much earlier this year so that Colin will actually be able to participate in Trick-or-Treat with a costume. Sure his cuteness sufficed last year but this year he understands a bit more and actually has some characters that he knows and loves. We started asking several months ago which one he might want to be. What about Sponge Bob, Handy Manny, Spiderman (daddy's suggestion of course), Mickey Mouse, Elmo, and the list went on. Like any non-suspecting 2-year old, he said yes to each one of them. On that particular day he settled for Sponge Bob but that has since changed approximately 10 times.

So as to not have a repeat performance of last year, I've decided to take measures into my own hands. Colin and I were out and found a small display of costumes. I let him look through them and pick which one he liked. He flip-flopped back and forth between the pumpkin and the frog, so like any good mom, I bought them both. He couldn't wait to bring them home and try them on. The frog seemed a little small considering he couldn't extend his head up fully and had to look down. Wes thought it would get old quick, what with it's appendages and full bodysuit. So he chose the pumpkin. That is until he saw the pictures I had staged of him modeling both costumes. Now he thinks, "it's a little fruity" and just like that, we're on the prowl again.

Has anyone found a great costume spot? I'm not one who's willing to spend a lot on an outfit he'll likely wear 1 time, so bear that in mind before you go suggesting Pottery Barn Kids or the like. I agree theirs are probably THE cutest ones out there but I'm not expecting any talent scouts in my neighborhood that night. I also don't want one that looks so cheap that I would be better off cutting a hole in a sheet and calling him a ghost.

In the meantime, I'll share the pictures from the modeling session. Wes joked that now that we have the pictures, do we really need a costume? Would you have chosen either of these? I'm still holding on to the pumpkin in case I can't find anything else.

Apparently posing with with "Sam" the Scarecrow means standing in front of him and completely covering him up!

How can this be fruity with that face?

Weekly Recipe Roundup

As promised from my earlier post, here's what I was busy cooking up this weekend:

Black and White Cookies - If you haven't tried these little (well not so little) gems, you're missing out. These originated in NYC but have made their way around the US. Just like chocolate chip cookies, each recipe will yield a slightly different taste but they are all basically the same. I love that the cookie is more cake-y than a typical cookie and they're iced. I only have 2 issues with this recipe. One, it yields less than a dozen cookies. I like to have more fruits for my labor. And second, the icing recipe doesn't make quite enough to cover all of the cookies. I had to whip up a little more to be able to cover all the cookies. Wes loved them just the same!

Copycat Levain Throw Down Cookies - A while ago Bobby Flay challenged Levain Bakery (also NYC) to a throw down with their chocolate chip cookies. Their cookies are huge - more in thickness than diameter. I've never sampled the real thing but I have sampled these cookies and they're darn good! It's denser than most but I prefer that. I don't like my fingers to be dripping with butter after eating a chocolate chip cookie. I also don't like crispiness. These have neither. With the extra flour, you do miss any chance for the undercooked middle but that's a sacrifice I'm willing to make. I won't quit searching for the perfect cookie but these go down in my book as being a favorite.

Ultimate Spaghetti Sauce - I love finding recipes that are complete meals and allow you to sneak in extra veggies. Thankfully Colin is a good eater and that's not usually an issue, but you never know when that might change. I love the addition of carrots and roasted red peppers to this. I used fresh turkey sausages from Whole Foods in place of the pork sausage but next time I'd consider leaving them out entirely and add in some spices to compensate. This is a really versatile sauce and makes your house smelly yummy as it cooks!

A recipe worth mentioning for it's taste, not it's beauty is Alton Brown's Granola Bars. I had such good intentions - to provide Wes a healthier alternative to the sugar-laden bars in the store - but alas, I was not too successful. I should have trusted the all knowing Mr. Brown but I had to try it my own way and got a big dish of crumbly granola instead. The flavor was still good enough to make me consider trying it again, this time actually following Alton. Apparently brown rice syrup is not as sticky as honey and therefore won't hold the granola together adequately enough. No need for a picture of my mistake. Maybe next time.

Wheat Berry Waldorf Salad - I'm failing on the pictures this week. None of this one either but it's a great dish. I did make several modifications so I'll post the recipe with my changes below.

Wheat Berry Waldorf Salad

(adapted from Gourmet magazine)

4 cups water

1/2 tsp salt

1 cup dry wheat berries

1 Gala apple

1 Fuji apple

1/2 cup dried Bing cherries, chopped

1/4 cup dried cranberries

2 scallions (green part only)

3 T. fresh orange juice

3 T. rice vinegar

In a saucepan bring water and salt to boil and add wheat berries. Simmer wheat berries, covered, 1 1/2 hours, or until tender. Drain wheat and let cool to room temperature.

Cut apples into 1/2-inch chunks and in a large bowl toss with wheat berries and add all remaining ingredients. Season with salt and pepper. Chill until ready to serve and toss before serving.

Home Alone!

There's a first for everything. This weekend was my first weekend away from both of my boys. The weeks leading up to this momentous occasion were full of excitement for me. That all changed as the day grew closer. I wasn't sure I wanted them to go because I wasn't sure I'd be able to handle it. Wes reassured me that I'd be fine after the initial shock and that I'd enjoy the time alone. I reluctantly agreed.

So while they went to visit Wes' family, I caught up on some "me" time. I spent most of that week planning out exactly how and what I'd do with my time. I tried to think of the things that I don't get to do very often. I baked, cleaned, shopped, and even managed to get a little rest.

I'm sure the baking part classifies me as a weird bird but it's something I really enjoy and can relax doing if I have the time. I'll share several recipes in following posts but the one thing I really wanted to make was a surprise for Wes, black and white cookies. We both love them and although they're not particularly challenging, they are very time consuming. I was able to put some of my baked goods in the freezer for later when I'm back to my normal crazy life. I worked and cooked all night but it was relaxing because I didn't have to worry about waking anyone up or taking time away from my family.

I had a very productive weekend but I sure was glad to see my boys on Sunday! Colin had an absolute blast playing with his cousin and aunt (she's 8). For the first time, he actually played with kids instead of standing alongside or watching from a distance. Wes said he even started giving his cousin, Keaton, big bear hugs out of the blue. He's definitely a lover bear! Wes had a good time too but I know he was exhausted since he got very little sleep. Thanks babe, I thoroughly enjoyed my time. Distance does make the heart grow fonder, that's for sure!

New Regiment

After 2 cycles of Jillian's Shred, I was bored and becoming very unmotivated. I found myself skipping days and trying to make up any excuse I could think of to put it off. I saw that a friend was doing this Couch Potato to 5K program and I was intrigued. For whatever reason, running is something I've always wanted to do - probably because I've never been able to run longer than 2 seconds. Yes, I'm a weakling.

I'm excited to say that I've completed the first week and have started week 2. Each week is available as a podcast and I've found that to be very convenient. It's nice to not have to watch the clock and just have someone tell you when to walk and when to run. It's something fresh and new and I'm totally motivated to complete it. I actually look forward to my "run" 3 times a week. I know it's early and a lot can change, but for now I hold on to that feeling!

Weekly Recipe Roundup

Calling all of you with a sweet tooth, this post is for you. I think I've become addicted to sugar and have to have a dessert now every night. The problem is, Wes and I have different loves when it comes to sweets. Wes loves anything chocolate, I don't. I love all things fruit related, Wes does not. I somehow feel less guilty about my sweet tooth if I can make him eat something too. Therefore, I've taken to either making 2 different desserts or just giving in and eating whatever he wants.

This week was one of those that I made 2 different desserts. For me, it was Peach Upside Down Cake. I've made many a Pineapple Upside Down Cakes but I think the cake on this one was one of the best. I've determined that I really like baking with buttermilk (or in my case, spoiled milk) because it really enhances the flavor and adds a depth that you just don't get with regular milk. The cake was not overly sweet and was moist but a little dense, which I love. This is a really versatile recipe and just about any fruit would work.

For Wes, although I did sample them as well, it was Marion Cunningham's Parker Brownies. If you love chocolate, these are for you. As the recipe says, they are thin, but that just means you can cut the squares bigger and not feel as guilty. This has to be one of the easiest brownie recipes I've ever made or read - one pot, that's it!

Second to sweets is anything breakfast related. I'm determined to make Bob-Evans-style-biscuits but I'm not willing to use Crisco or more than 1 stick of butter. I'm not thinking I'm going to be too successful based on those limitations but I continue to try. These Buttermilk Biscuits came with step-by-step instructions and although I had to make some adjustments, the flavor was really good. They still didn't rise like I wanted (darn it) but at least the flavor was there. I covered them up with gravy anyway, so I guess it really shouldn't matter. I just looked at her picture again and hers didn't rise much taller than mine. I'm still searching though.

To go with said biscuits, I made a frittata. I love quiche but I don't like the added calories of the crust or the limitations it puts on the rest of the meal in terms of additional carbs. A frittata is the perfect compromise for me because you can still dump the kitchen sink in there and it tastes just as good as a quiche. You really can't go wrong with your add-ins but for this particular one was a great medley of flavors and complexity. I generally go with whatever I have in the fridge and this time it just worked.

Breakfast Frittata

7 large eggs

1/4 whole milk (skim would work as well)

2 oz goat cheese, crumbled

5 button mushrooms, quartered

1 small red pepper, chopped

2 tsp butter

1 large shallot, chopped

1/2 tsp salt

1/2 tsp pepper

Preheat oven to 350. Melt butter in large skillet over medium-high heat. Add shallot and saute until softened, about 5 minutes. Add chopped red pepper and mushrooms and continue to saute until softened, about 4-5 minutes more.

In a bowl, whisk eggs with milk, salt and pepper. Pour into skillet and top with crumbled goat cheese. Cook on medium heat for about 5 minutes, just until the edges begin to set.

Transfer the skillet to the oven and continue to cook for 18-20 minutes, or until the middle is set. Slice into 4-5 wedges.

Trau"moo"tizing!

I think Wes and I have permanently scarred our child. Who would have thought a man in costume would be so traumatizing? Clearly not us. Being the freebie/coupon/sale queen, I had to take advantage of Chick-fil-A's deal on Labor Day for a free sandwich to anyone wearing a team logo. So here we all go, decked out in our blue and white (people in Target did stare a little but we thought it was because they knew what and where we were going), at the busiest time of day - noon. As you can imagine, the place was packed. To join in the festivities, they had the Chick-fil-A cow there walking around. We thought it was cute and Colin would enjoy seeing him. WRONG! Wes was holding Colin while I ordered and apparently the cow started getting a little too close - you know, maybe 20 feet away, as opposed to 30. Colin started crying hysterically like someone had inflicted physical harm to him. He immediately started calling my name, as if I could protect him from the beast. I'm touched, really I am, but I'm pretty sure I'd be useless in protecting him from a 500 pound animal.

We quickly got our food and left. If only the thought and image would have left just as quickly. It's 3 days later and he's still talking about that darn cow! Without fail he mentions it as he's going to sleep and almost immediately when he wakes up, which saddens me because it means he's probably been dreaming about it. I hope the poor little guy isn't having nightmares! I tried to tell him there was a man inside and it was just a costume but I'm not sure if he can fully comprehend that idea. Who could blame him really? Now he says, "I no see that big cow." Followed by, "There man in there." And finally, "That cow say MOO Colin."

What have I done? I thought surely he'd be over it by now but I think this one was really a moving (ha) experience. I can't think of anything else I can say to reassure him the cow isn't coming to get him. At this rate Halloween should be a blast!

They're back!!

Well the vacation is over. My nights of having free time to read email, blog, scrapbook, exercise have officially come to an end. Who's the culprit? The ever so addictive television! The fall lineup starts tonight for me and it looks like I'm in trouble. Could someone please teach me how to squeeze a few more hours into the day? On tonight's agenda:

90210! Beautiful people, gorgeous scenery, fashion, and high school drama - what's not to love?! It looks like there are a few newbies to the scene this year. I'm sure it will be just as teentastic as last year and will reel me in after the first episode. What can I say? I'm a sucker for terrible tv.

Next up, the new (and hopefully improved) Melrose Place. With a death occurring in the first 5 minutes, looks like it won't be sort of drama. Again, plenty of beautiful people, not to mention, Ashlee Simpson's debut. Should be interesting.

Will you be tuning in or am I on my own? Next up, So You Think You Can Dance, Glee, The Office, Community, and I'm sure there are more that I've forgotten about. Agh, what's a girl to do?!

Weekly Recipe Roundup

I apologize for the delay in this week's post but I just haven't had time. Several of you have left me comments saying you've tried some of my recipes and that just warms my heart! That has to be the greatest compliment for someone to trust me and my taste enough to make one of the recipes I write about. You know who you are and thank you!

One hunk-o-meat, two great recipes. Thank you Life's Ambrosia for 2 more tasty and this time, easy meals. It starts with her recipe for Slow Cooker Pulled Pork. Sure, I could have come up with my own ideas to utilize all this meat but when she does it for you, what's the need? First up was the BBQ Pulled Pork Sandwiches. Aside from doubling her amount of bbq sauce, I followed the recipe as is. I made her slaw too but used bagged cole slaw mix to make the preparation a little quicker. (I also prepared both the pork in the crockpot and the cole slaw the day/night before.)

Next I tried her Pulled Pork Enchiladas. I followed her recipe as written but would make a few minor adjustments next time. I wasn't overly impressed with her enchilada sauce and for the time, I would probably buy it next time (although I'm still searching for a good-tasting one). I would also add more shredded cheese inside each enchilada. This was still a solid recipe and one worth re-tweaking.

Crockpot Applesauce - Talk about easy and healthy, this is both. It's basically straight up apples and all their natural goodness. I thought Colin would love this and eat it up but he wasn't a fan. I think the lemon juice was a bit overpowering and he didn't like the tartness. I loved it and could have eaten a whole bowl of it. Next time I'd add an extra tablespoon of brown sugar, maybe a teaspoon of vanilla, and a little cinnamon. I only used 4 Golden Delicious apples and 1 Granny Smith.

Stromboli Wraps - This is an old classic in our house. The recipe is from a magazine ad for Mission Wraps. I tried to look on their website for a "pretty" recipe but alas, it's not there. I'm not sure why because this is a great recipe. This is our go to recipe when we have leftover pizza sauce from making homemade pizza because the strombolis are great dipped in the sauce.

4-5 wraps (we've cheated on Mission and now prefer Flat-Out Wraps)

4 oz deli ham

4 oz salami

4-5 slices provolone cheese

1/3 cup shredded mozzarella cheese

1/4 cup shredded Parmesan cheese

roasted red peppers (jarred)

2 T. melted butter, divided use

Preheat oven to 400. Brush melted butter over each wrap. Sprinkle each wrap with 1 T. Parmesan cheese. Divide both meats and provolone cheese among each wrap. Top with 1-2 T. shredded mozzarella. Top with roasted red pepper strips. Roll up and place seam side down on a baking sheet. Brush remaining melted butter on top of each roll and sprinkle remaining Parmesan on top. Bake for 15-18 minutes, or until cheese starts to brown and the edges become crispy.

Things That Make Me Smile

Am I the luckiest person in the world or what? I get to wake up to this face every morning! I know I'm partial but this little guy puts an instant smile on my face. The first thing I hear in the morning is him yelling, "Mommy" to get him out of bed. The first thing I see is his smiling face as he dances around the crib in excitement to see me. And now that he's talking more and in complete sentences, how about that he tells me "Good morning" and "I love you Mommy" in his sweet little voice? My heart melts every time. Just try not to smile, it's impossible! Life really is about the little things and I'm learning that more and more every day.

Isn't it great when you find yourself smiling for no apparent reason?