Rainy Day Drive

There has been so much rain here lately that I'm starting to feel depressed.  However, today we took a drive and I remembered the beauty of the place I live, and I cheered up a little.  There are many Imperios, or Spirit Houses, on this island.  The Azoreans have many religious festivities that include the Spirit Houses.  One of the biggest days was yesterday, where they gathered in front of these Spirit Houses and handed out bread and homemade wine.  (I understand this is Holy Spirit bread, because it has been blessed by a Priest).  Actually, we snapped a pic from the car yesterday as we were driving home from church.  Check it out, below.  It's not a very good photo but you can kind of see the covered-wagons where they hand out the bread.  (That pink building is another Imperio, or Spirit House.  The "Casa do Povo" is like a community center- almost every village has both). 

This spirit house (below) is right on the ocean; the ocean is behind it, but you can't tell from the picture.  Every village has at least one spirit house.  Some towns have many more.  They are all painted differently, from red/yellows/blues, to pink and white, to just plain black and white.  There's supposed to be something like 65-75 Spirit Houses on this tiny island!  I'm going to photograph all of them before we leave- I have 6 so far!  Lol. 

We drove up into some hills just because we had never been there before.  This poor lone cow had apparently escaped his pasture and didn't know where to go!  He was just standing there in the middle of the road.  Cows are a very common sight here- just like the Spirit Houses.  ;)

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Sprinkle-Covered Sugar Cookies

I made these cute little cookies for my son to take to school on his birthday.  They're actually mini cookies- made with my smallest cookie scoop.  (I have three sizes- large, medium, and small.  I use the medium one the most for cookies, but the small one makes tiny, half-sized cookies).  I cut one of my favorite drop sugar cookie recipes in half, and with the mini scoop, this made almost 30 mini cookies.  I roll these in tiny Nonpareils prior to baking- kinda like rolling snickerdoodles in cinnamon sugar.  These were a HIT in my son's class!

Sprinkle-Covered Sugar Cookies
adapted from Allrecipes

1-1/3 cups and 1 tablespoon all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup salted butter, softened
3/4 cup white sugar
1 egg yolk
1/2 teaspoon vanilla extract
colored nonpareils or sprinkles

1.Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

2.In a large bowl, cream together the butter and sugar until smooth. Beat in egg yolk and vanilla. Gradually blend in the dry ingredients. (If dough is too dry to come together, add a few drops of milk).  Form small balls of cookie dough with a small (2-teaspoon) cookie scoop, and roll balls in nonpareils or sprinkles.  Place on ungreased baking sheets.

3.Bake 6 to 9 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

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Happy Birthday!

One of my little boys had a birthday today, and he requested chocolate cupcakes with blue frosting.  I really like using buttermilk in baked goods, so I sought out a recipe for chocolate-buttermilk cupcakes, and found a great one on Cannelle et Vanille's blog- Magnolia's Chocolate Buttermilk Cupcakes.  (Does anyone remember that SNL skit about the Chronicles of Narnia and macking on some sweet Magnolia's Cupcakes w/all the "bomb frostings"??  I think that's my fave SNL skit ever.  Too bad about all the copyright stuff on that, or I would totally be posting it here!!) 

Anyway..... these cupcakes were great- I'll be using this recipe again.  Easy to put together, baked up very nicely, and soft, moist and tasty.  I cut the recipe in half because I only wanted a dozen cupcakes (there will be another party on Saturday with even more cake going on....).  This made 12 cupcakes with some batter leftover, which I turned into a small 4-inch cake for the birthday boy (using a 4-inch springform pan).  He LOVED it and my daughter was extremely, extremely jealous.  Gotta remember to make a 4-inch cake for her birthday next year!! 

I just used a simple butter frosting to top these off with, and piped it on with my Wilton 1M tip.  The birthday boy added all the sprinkles. 

Magnolia's Chocolate-Buttermilk Cupcakes
via Canelle et Vanille 
(recipe cut in half- makes about 13-14 regular-sized cupcakes)

1 stick salted butter, softened (1/2 cup)
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
3 oz unsweetened chocolate, melted
1/2 cup buttermilk
1/2 tsp vanilla
1 cup flour
1/2 tsp baking soda

1.  In an electric mixer, cream together the butter, sugar and the brown sugar. Add the eggs one at a time. Add the melted chocolate and mix until well incorporated. Scrape the bowl. Add the vanilla and half of the buttermilk. Add the flour and baking soda, mix and finish with the remainder of the buttermilk. Mix until well incorporated. Scoop into baking cups and bake at 350F for about 13-20 minutes.

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Mac & Cheese with Parmigiano-Reggiano Cheese & Prosciutto di Parma

I realize there's a lot of mac and cheese (and pasta in general) going on in this blog.  That's just how it is around here, people.  Actually, this recipe was born because I had a little package of Parmigiano-Reggiano Cheese/Prosciutto di Parma in my fridge that had been forgotten and needed used, fast.  Whenever I have random cheeses hanging out in my fridge that need used quickly, I make mac and cheese for dinner. 

This recipe is similar to my original mac & cheese; I just changed some things, including the variety of cheeses and added some lightly sauteed Prosciutto.  The Prosciutto got all delish and crispy and was great in the mac and cheese.  (Sorry- I didn't think to measure my Prosciutto, in ounces or otherwise... 1/2 cup chopped is my best guess.  Not packed). 

Mac & Cheese with Parmigiano-Reggiano Cheese & Prosciutto di Parma

by What a Dish!

Serves 3-4 adults as a main dish

8 ounces mini penne pasta

1/2 cup Prosciutto or Presunto, chopped

1 tablespoon olive oil

3 tablespoons butter
3 tablespoons flour
1 3/4 cups milk (I used 1%)
fresh ground pepper, to taste
1/4 teaspoon garlic powder
8 ounces shredded mild cheddar cheese
4 ounces shredded Parmigiano-Reggiano Cheese
Additional shredded Parmigiano-Reggiano, for topping

1.  Preheat the oven to 350 F.  Boil pasta according to package directions.  Under-boil by a minute.  Drain. 

2.  Meanwhile, heat the olive oil in a large skillet and sautee the Prosciutto on both sides, enough to crisp.  Do not let burn.  Add more oil if needed.  Drain on paper towels. 

3.  While all that is going, make the cheese sauce:  Melt the butter in a medium saucepan.  Whisk in the flour and cook and stir for a minute or two, then whisk in the milk.  Cook and stir for a few minutes, or until thickened.  Add the seasonings.  When the milk is thickened, turn the heat to very low and add both of the cheeses, gradually, allowing to melt slowly. 

4.  Spray a 9x9 (or slightly larger) baking dish with cooking spray; pour the drained pasta into it.  Pour the cheese sauce on top and mix to coat.  Sprinkle the top with a few tablespoons shredded Parmigiano-Reggiano. 

5.  Bake in the oven for 15-20 minutes, or until lightly browned on top and bubbly around the edges. 

6.  Serves 3-4 adults as a main dish.  My fam of 3 small-ish kids and 2 adults polished the whole thing off in one sitting. 

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Fudge Puddles- My 300th Post

The other day, I had an excuse to make some treats.  Yay!  I've been trying to cut back on the treat-making, but it's hard.  I chose these Fudge Puddles from Allrecipes.  The dough was a bit sticky to work with, but it wasn't that bad, and they are so cute and taste delish!  I did have some leftover fudge filling, but I just stuck it in the fridge and figure it will be good warmed up over ice cream sometime.  These little guys were very popular and gone in no time!

Fudge Puddles

adapted from Allrecipes

1/2 cup butter, softened

1/2 cup creamy peanut butter

1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup whole-wheat pastry flour
3/4 teaspoon baking soda
1/4 teaspoon salt

1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

1.Preheat oven to 325 degrees F (165 degrees C).

2.Sift together flours, baking soda and salt.

3.Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.  (I lightly sprayed my muffin tin with cooking spray). 

4.For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well until mixture is melted and smooth.  Keep the stove at lowest heat while filling the shells- the chocolate sets up quickly.

5.Bake for 10 to 12 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using the end of a wooden spoon or the end of a pestle. Cool in pan for 5 minutes. Then carefully remove to wire racks. Use a slender dessert spoon to fill each shell with the chocolate mixture.
 

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Tortilla Soup

We had this for dinner a few days ago, and it was an easy, pretty healthy, and yummy soup.  I decided to make things extra easy on myself and stick it in the crockpot in the morning.  I also increased it a little by adding one extra cup of chicken broth, and one extra chicken breast half.  (But I'll post the recipe the original way).  We enjoyed the homemade corn tortilla strips, and we had cubed avocado and fresh limes as a garnish- yum!  I just used a sprinkle of cayenne pepper; so it's not "spicy" tortilla soup anymore.  :)

Tortilla Soup
adapted from Eating, Etc.
2-4 servings

2T olive oil
3 garlic cloves, minced
1 cup onion, chopped
1 14.5oz can petite diced tomatoes
1T ground cumin
1-1/2tsp chili powder
1-2 bay leaves
3 cups chicken stock or broth
sprinkle cayenne pepper
1-2 raw chicken breast(s)
1/4c fresh cilantro, chopped
1T olive oil
4-8 yellow or white corn tortillas, cut into julienne strips
shredded cheese, sour cream, cubed avocados and fresh lime wedges, to garnish, along with tortilla strips

1) In medium saucepan, over medium heat, sauté garlic, and onion, in olive oil for 2-3 minutes.

2) Place the onions and garlic in the crockpot and add the diced tomatoes, raw chicken breasts, cumin, chili powder, bay leaves, chicken stock/broth, salt, & cayenne pepper.  Stir together and cover the crockpot.  Cook on Low for 6-8 hours, or until chicken is tender. 

3) Shred chicken into big chunks using 2 forks.   

4) In a medium skillet, over medium heat, sauté tortilla strips in batches, stirring constantly until slightly crisped. Set aside.

5) Remove bay leaves from soup and stir in fresh cilantro.

6) Serve with the optional garnishes. 

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Manchego and Basil Pesto

The fresh basil I had was about to become not-so-fresh, so I did what I usually do with such basil- I made pesto.  Except, I was out of parmesan (I know- what a horrible thing.  It's almost as bad as being out of fresh garlic!)  I did have two hard cheeses on hand that would have been suitable- São Jorge and Spanish Manchego.  I decided to go with the Manchego. 

This pesto was so, SO good with the manchego!  I just loved it.  A few notes: My fresh basil package was 40 grams, so that's what I used.... I didn't measure it in ounces.  Since that was in grams, I measured my Manchego in grams as well.  Everthing else, though, is just an estimation.  40 grams of basil is not a large amount, so this recipe doesn't make very much... maybe a cup or so.

Manchego and Basil Pesto

by What a Dish!

40 grams fresh basil, rinsed

1 fresh garlic clove, minced

3-4 tablespoons extra virgin olive oil

fresh ground pepper, and salt, to taste

1 teaspoon lemon juice

1/4 cup pine nuts, lightly toasted

45 grams Manchego cheese, cut into small cubes

Place the basil and garlic in a food processor.  With the processor running, stream in the olive oil until the mixture reaches a good consistency.  Add salt, pepper, lemon juice, and nuts, and process again until smooth.  Last, add the Manchego cheese and process until mostly smooth.  Add more olive oil if needed, at this point.

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King Arthur Flour Brownies

There was an emergency, in which I needed brownies.  I won't go into details of said emergency (ha ha), but this recipe came to the rescue.  I had bookmarked two blogs that had made this recipe, because they looked like good, simple, and fudgy brownies.  I only used 1 cup of chocolate chips, because I can't handle too much chocolatey goodness.  They lived up to my expectations! 

King Arthur Brownies

adapted from King Arthur Flour

1 cup (2 sticks) unsalted butter

2 1/4 cups sugar

4 large eggs
1 1/4 cups Dutch-process cocoa (I just used ghetto regular)
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips

1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

2) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, and vanilla till smooth.

4) Add the hot butter/sugar mixture, stirring until smooth.

5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

6) Spoon the batter into a lightly greased 9" x 13" pan.

7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

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Creamy Tomato Soup

I love homemade tomato soup- so when I spotted this easy-looking recipe over at Our Best Bites while blog-surfing, I bookmarked it and ended up making it for dinner a few days later.  It was a perfect way to use up the rest of my Neufchatel cheese from making their taquitos.  I only had 2 oz. left (instead of the 3 oz. the recipe calls for), but it was fine.  My immersion blender made this soup recipe even easier! 

I have to add that the whole fam loved this- it was really popular with the kids, especially with freshly shredded parmesan cheese, and goldfish crackers on top.  ;) 

Creamy Tomato Soup
adapted from Our Best Bites

1 T reserved oil from sun-dried tomatoes, or olive oil
1 cup chopped onion
1/2 cup shredded carrot
4 cloves garlic, minced
1/2 tsp sugar
salt, to taste (I didn't use any- other ingredients are salty enough)
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 C sliced sun-dried tomatoes, packed in oil
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can reduced-sodium chicken broth
2-3 oz Neufchatel cream cheese, room temp
Optional: Parmesan cheese and fresh basil for garnish

1. Place oil in a large saucepan over medium heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often.

2. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, if desired, pepper, oregano and basil.

3. Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes.

4. Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth. You could also add cream cheese directly to the pot and use an immersion blender to combine. (*I highly recommend getting an immersion blender for soups!*)

5. Serve hot.  Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.

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Mint Oreo Ice Cream

My husband and I used to get Dairy Queen Mint Oreo blizzards a lot when we were first married.  They weren't on the actual menu at most places- you had to ask for them.  Then we started making our own mint oreo milkshakes out of real ice cream, oreos, and mint flavoring (so much better than a DQ Blizzard!)  It's been a while since we've done that, and the other day I was thinking how fun it would be to make some homemade mint oreo ice cream.  I used a basic ice cream mixture of cream, half and half, egg yolks, sugar, chopped Oreos, etc.  The finished product was so, so good!  It's definitely a repeat.  In fact, I already have.  :) 

Mint Oreo Ice Cream

by What a Dish!

2 cups heavy cream

2 cups half and half

3 egg yolks
dash salt
3/4 cup sugar
3/4 tsp. mint or peppermint extract
1/2 tsp. vanilla extract
3-4 drops green food coloring, optional
about 20 Oreos, coarsely chopped (more or less if desired)

1.  In a medium, heavy saucepan, combine cream, half and half, and salt.  Cook over medium heat, stirring frequently, until hot.  Meanwhile, (if possible), using a stand mixer, whip the egg yolks and sugar until fluffy and light in color.  If a stand mixer is not available, whisk the eggs by hand or with a hand beater. 

2.  Carefully pour about 1 cup of the hot cream mixture into the eggs.  Keep whisking the eggs while pouring the cream, so the eggs don't scramble.  When the one cup of hot cream is incorporated, add the rest of the hot cream and stir to combine. 

3.  Pour the whole mixture back into the saucepan, and return to the stove (over low heat).  Using a whisk, stir the mixture constantly until it thickens a little and reaches 160-170 degrees on a candy or meat thermometer. 

4.  Have ready a fine metal strainer set over a clean bowl.  Pour the hot mixture through the strainer.  Then, stir in the mint extract, vanilla extract, and green food coloring.  Cover and refrigerate overnight before freezing in your ice cream maker.

5.  After freezing in your ice cream maker, stir in the chopped oreos, and place the ice cream in the freezer.

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Favorite Grilled Steaks

We don't eat steaks often around here, but when we do, we use this recipe for a marinade, and then grill them outside.  They are soooo good, flavorful, and tender!  We don't even use rib-eyes; we use less expensive sirloin steaks.  These steaks are always marinated overnight, and the flavor is just amazing.  The main ingredient in this marinade is balsamic vinegar, (I LOVE balsamic!), but I think even a balsamic-hating-soul would still enjoy these steaks.  I omit the salt from the recipe- soy sauce (even the reduced-sodium variety, like I use) is plenty salty enough.  Liquid smoke isn't something I have on hand, so I omit that as well. 

Favorite Grilled Steaks

adapted from Allrecipes

1/2 cup balsamic vinegar

1/4 cup soy sauce

3 tablespoons fresh minced garlic
2 tablespoons honey
2 tablespoons olive oil
1 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1 pinch cayenne pepper
2-4 rib-eye or sirloin steaks

1.In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, and cayenne pepper.

2.Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.

3.Preheat grill for medium-high to high heat.

4.Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.  (Or.... boil the marinade for a few minutes and serve over fresh steamed veggies). 
*If cooking gluten free, check your soy sauce.

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Roasted Potatoes

Roasted Potatoes are a fast, easy and yummy side dish to round out a meal.  I've tried many recipes, but I made these over the weekend quickly, without a recipe.  They were some of the best we've ever had!  I made these for Mother's Day dinner while my husband was outside grilling steaks and Prosciutto-wrapped asparagus.  The measurments are just my best guess.  Oooh, leave the skins on your potatoes- just make sure they are clean.  They were the best part!!

Simple Roasted Potatoes

by What a Dish!

serves 3-4

4-6 Yukon Gold Potatoes, washed and cubed (enough to fill your baking dish in a mostly single layer)

2-3 tablespoons olive oil

1-2 tablespoons lemon juice

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

salt, to taste

freshly ground black pepper, to taste

1.  Preheat oven to 425 degrees F.  In a 9x13 baking pan, place the olive oil, lemon juice, garlic powder, chili powder, salt and pepper.  Add the potatoes and toss everything together to coat.

2.  Roast in the oven for 30-50 minutes, or until potatoes are tender and have crispy edges, turning at least once half-way through. 

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Baked Chicken Taquitos

We had these little taquitos for dinner last Friday, as a kind of fun appy-as-main-course dinner.  They are much more filling than they look- my kids were only able to eat one each!  We used leftover grilled chicken in them, and I made the filling before leaving to the kids' school carnival.  When we got home, I just filled each tiny tortilla with the chicken filling, rolled them up, sprayed them with my olive oil Mist-er, and baked them.  We served them with sour cream and salsa for dipping.

A few notes: I cannot find green salsa, or even tomatillos (to make my own) anywhere over here, so I just used regular red salsa.  I also used a packaged Mexican 4-cheese blend for the cheese.  I LOVED the lime and cilantro flavors in this.  I used very small, 6-inch flour tortillas instead of the corn.  I doubled the recipe, giving us 20 taquitos instead of 10 or 12, but this was way too much food for our family!  I'll just leave the recipe as-is (not doubled) for this post.  Doubling this recipe would be a good idea for a party or get-together. 

Baked Chicken Taquitos

Eating, Etc. via Our Best Bites

1/3c (3oz) neufchatel cheese, softened

1/4c salsa verde (or just red salsa)

1T fresh lime juice

1/2tsp ground cumin
1tsp chili powder
1/2tsp onion powder
1/4tsp granulated garlic
3T fresh cilantro, chopped
1 green onion, sliced
2c cooked chicken, shredded
1c pepperjack cheese, grated
10-12 small flour (or corn) tortillas
sea salt, if desired (I didn't use)
cooking spray or Oil Misto Sprayer

1) Preheat oven to 425°F.

2) Line a baking sheet with foil and lightly coat with cooking spray.

3) Heat neufchatel in microwave for 20-30 seconds until it's soft and easy to stir.

4) In a medium bowl, mix together neufchatel, salsa verde, lime juice, ground cumin, chili powder, onion powder, & granulated garlic.

5) Add cilantro, green onion, cooked chicken, & pepperjack cheese and combine well.

6) Working with a few tortillas at a time, heat in microwave until soft enough to roll without cracking (about 20-30 seconds, depending on strength of microwave). Place tortillas between damp paper towels to keep them pliable.

7) Place 2T-3T of chicken mixture on lower third of tortillas, keeping it about 1/2" from edges. Roll tortillas tightly.

8) Place seam-side down on baking sheet; don’t allow taquitos to touch each other.

9) Spray tops lightly with an oil mist-er or cooking spray and sprinkle top with sea salt (if desired).

10) Bake at 425°F for 15-20 minutes or until crisp & ends begin to turn golden-brown.

11) Serve with salsa or sour cream or guacamole for dipping.

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Mother's Day Cake

This is a great cake for Mother's Day.  It's easy, too, but looks impressive (um, maybe more so in real life... lol!)  And it's so much fun to make!!  When I've made this before, I make two at a time.  For each cake, you'll need one loaf-shaped pound cake (a regular, bundt-size recipe can make 2 loaves).  The method is for one cake- use 2 loaves for 2 cakes.  This recipe is my fave for pound cake.  To change up the flavor, try almond instead of (or with) vanilla. 

For these cakes, you'll also need chocolate frosting, crushed chocolate cookies, ladyfingers, green toothpicks, and gum drops.  The method comes from the Family Fun website. 

Mother's Day Cake (or Gumdrop Garden Cake)

from Family Fun 

Pound cake or other loaf-shaped cake

Chocolate frosting

Ladyfingers
Chocolate wafer cookies
Sugar
Gumdrops
Green toothpicks

Instructions:

1.  Ice the top and sides of the pound cake with chocolate frosting. Then trim the top of each ladyfinger into a point to resemble a fence picket. Gently press the pickets against the frosted sides of the loaf cake.

 2.  Seal a handful of chocolate wafer cookies in a plastic bag and crush them with a rolling pin. Sprinkle the crumb "soil" on top of the loaf cake.

3.  Plant a row of tulips: Sprinkle sugar onto a waxed-paper-covered surface. Using a rolling pin, flatten gumdrops to a 1/4-inch thickness. With kitchen scissors, cut notches in the tops of the flattened gumdrops to create tulip shapes. Insert a toothpick stem into the base of each blossom.

4.  Make a pair of leaves for each tulip by trimming flattened green gumdrops into teardrop shapes. Spear the base of each leaf with the toothpick stem and push it halfway up the stem. Now plant the tulips in the cake.

5.  For a fun finishing touch, sprinkle coconut tinted with green food coloring around the garden to resemble grass.

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Slow Cooker Chicken Vindaloo

Indian food in the slow cooker was something I had never thougth of, until I stumbled onto this blog and thought, "Why not?!"  So yesterday, I put this in my crockpot and let it cook for a while.  In the late afternoon, I whipped up the dough for my Yogurt Naan.  While my husband grilled the Naan outside, I cooked some brown basmati rice and steamed some peas, and then we all sat down to eat. 

I have to say that cooking Indian food in the crockpot is a great idea- the only thing is, the rich flavors of the spices were muted after the longer cooking time.  Granted, I left it in a little longer than the specified 5 hours.  I should have tasted it before serving- I would have stirred in a bit of Garam Masala.  The fam really liked this though- two of my kids couldn't get enough.  (One is going through an extremely picky stage.... we won't talk about him right now!)  I served this with my homemade yogurt to use as a garnish, and the kids really liked that too.  Sadly, I did not have any fresh cilantro on hand; I love cilantro, especially on Indian food!

Slow Cooker Chicken Vindaloo

adapted from Chaos in the Kitchen

1 lb boneless chicken thighs or breasts

1 small onion, diced

6 cloves garlic, minced
2 tbsp fresh ginger, minced or grated
1 cinnamon stick
2 cups tomato sauce or crushed tomatoes (16 oz.)
1 1/2 Tbsp curry powder
2 Tbsp ground cumin
2 Tbsp ground mustard
1/2 tsp ground cardamom
1/4 tsp ground cloves
1/8 tsp cayenne pepper
salt to taste
fresh cilantro or parsley

1.Layer chicken, onion, garlic, ginger, and cinnamon stick in crock pot.

2.In a separate bowl, combine tomato sauce and all spices. Stir to mix well.

3.Taste tomato sauce and salt as desired. Pour sauce mixture into crock pot.

4.Cover crock pot and cook on low 5-7 hours.

5.Before serving roughly chop a bunch of fresh cilantro or parsley and toss gently into crock pot.

6.Garnish with more cilantro or parsley and serve with basmati rice and naan.

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Peanut-Butter Swirl Brownies

Martha Stewart's Cookie Book is so delish-looking.  I own it, and have made a few recipes out of there, but have bookmarked tons more I want/need to make.  This brownie recipe was one that has been bookmarked since I first got the book.  I made them this week for Teacher Appreciation week.  (Our fam tasted them before I sent them to school, and we all loved them- they are really good!!  I like the peanut butter part the best... the brownie is good, but not as super-fudgy and chewy as I'd like). 

In the cookbook, it states to use "coarse salt", so I used Fleur de Sel.

Peanut-Butter Swirl Brownies

from Martha Stewart

Makes 9 large or 16 small squares

FOR THE BATTER:

8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for pan

2 ounces good-quality unsweetened chocolate, coarsely chopped
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
3/4 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract

FOR THE FILLING:
4 tablespoons unsalted butter, melted
1/2 cup confectioners' sugar
3/4 cup smooth peanut butter
1/4 teaspoon coarse salt
1/2 teaspoon pure vanilla extract

Directions

1.Preheat oven to 325 degrees. Butter an 8-inch square baking pan and line with one piece of parchment, allowing a 2-inch overhang. Butter lining (not overhang).

2.Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a different bowl.

3.Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.

4.Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.

5.Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.

6.Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 30-45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.
 

 

**This post and photos are property of http://dishingwithdish.blogspot.com**

Shrimp and Tomato Pasta

A few months ago, I spotted this delish-looking pasta dish over at Jenni-isms.  I decided I definitely wanted to make it, and then Eating, Etc. made it and that just made my decision stronger!  I made this for dinner last night, and followed Eating, Etc's adaptation to add some shredded parmesan to the dish.  This was good, and the whole fam liked eating it for dinner!  One of my kids was picky about the shrimp, but no problem, he just left more for the rest of us! 

Like Eating, Etc, I used cooked frozen shrimp.  I could only find a 12. oz bag, and a 24 oz. bag, so I went with the 12 oz.  Instead of the wine, I used chicken broth... I just don't keep wine on hand.  I ommitted the red pepper flakes for my kids' sensitive palates (ok, and my wimpy one). 

Shrimp and Tomato Pasta

adapted from Jenni-isms

8oz mulitgrain thin spaghetti (I used Barilla Plus)

12-16 oz. shrimp, peeled & deveined (I used cooked frozen shrimp)

1tsp oregano
sea salt, to taste (optional)
1T olive oil
1tsp unsalted butter
3 fresh garlic cloves, minced
14oz can diced tomatoes, drained
1/4c dry white wine (or chicken broth)
sea salt & freshly ground black pepper, to taste
1/2c half-&-half
1T fresh lemon juice
1/4c shredded parmesan cheese, plus more for garnish

1) In large pot, cook pasta to al dente; drain & set aside.

2) While pasta is cooking, season shrimp with oregano & salt (if using).

3) In a large skillet, over medium flame, heat olive oil & butter and sauté garlic & shrimp for 2 minutes.

4) Add tomatoes, wine (or broth), salt, & pepper, and cook an additional minute.

5) Add half-&-half and cook for 1 more minute.

6) Remove from heat & stir in lemon juice & parmesan.

7) In a large serving bowl, toss sauce into pasta & serve hot.

**This post and photos are property of http://dishingwithdish.blogspot.com**

Almond-Poppy Seed Quick Bread

When I was a child, my mom used to make an almond-flavored poppyseed bread.  I loved it!  Most recipes for poppyseed bread (or muffins) involve lemon flavoring instead of almond, which makes sense, but I've been wanting almond-poppyseed for a long time.  I finally decided to try a recipe on Allrecipes.  The recipe is for muffins- but I made two bread loaves with it.  I made the recipe with a few changes- subbing some applesauce for the oil, less sugar, and some whole wheat pastry flour added.  I didn't include the glaze, which had OJ.  I'm sure it's tasty, but I don't want my almond flavor taken over by orange.  I made up my own glaze recipe, which I'll include below.  This was so good, and tasted just like the bread I remember eating!!  It was moist too- the glaze helps with that, and also holds the bread's moisture in. 

Almond-Poppy Seed Quick Bread

adapted from Allrecipes

2 cups all-purpose flour

1 cup whole-wheat pastry flour

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder
3 tablespoons poppy seeds
1/2 cup canola oil
1/2 natural, unsweetened applesauce
3 eggs
1 1/2 cups 1% milk
2 cups white sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract

Almond Glaze:
1 1/2 cups powdered sugar
1/2 teaspoon almond extract
milk- enough to make a thick spreading consistency

1.Preheat oven to 350 degrees F (175 degrees C). Grease bottoms of two 8-inch loaf pans.

2.Mix together flours, salt, baking powder, poppy seeds, oil, applesauce, eggs, milk, sugar, vanilla, and almond flavoring. Pour into prepared pans.

3.Bake at 350 degrees F (175 degrees C) for 45-60 minutes. Cool 5 minutes, turn out of pans. 
 
4. Mix up glaze in a medium bowl -pour over loaves.

**This post and photos are property of http://dishingwithdish.blogspot.com**

Marshmallow-Fudge Squares

These brownies are so good!!  I got this recipe from one of my Aunts a few years ago.  I love the combo of the bottom brownie layer, the gooey marshmallows, and best of all, the beautiful, wonderful, chocolatey-buttery frosting that is the crowning glory.  They are pretty easy to make too- just a bit time consuming, as is any layered dessert.  Since the middle layer is just marshmallows though, that layer is super easy!  :) 

A friend moved last week, and before she left, she gave me some food she couldn't use.  Included in this food was some Extra-Dark Cocoa, which is what I used for the brownie layer.  When I saw how dark the brownie layer came out, I was a little scared, but it still tasted great.  I used regular cocoa for the frosting, though. 

These brownies are easiest to cut when they're cold, but I think they taste way better at room temp.  So, cut them cold, and then let them come to room temp before serving.  

Note:  The recipe says "Ice Bars while still hot".  I made these again 3/22/12, and I did just that, and the icing melted into the brownies and looked all "messed up", and I couldn't spread it evenly. I was making 2 batches that day, so for the next one (my oven can only hold one 9x13 pan at a time), I let the brownies cool a bit, then did the icing, and poured it over as soon as it was done.  Perfect!  I was able to spread it on top, like my pic below. 

Marshmallow-Fudge Squares

from my Aunt M.L.

Brownie Base:

1 cup sugar

1/2 cup butter, melted

1/4 cup cocoa

3 eggs

1 teaspoon vanilla extract

2/3 cup all-purpose flour

1/8 teaspoon baking soda

1/4 teaspoon salt

1 cup chopped nuts, optional

1 package mini marshmallows (about 10.5 oz)

Frosting:

6 tablespoons butter

1/4 cup cocoa

1/4 teaspoon salt 

3 1/2 cups powdered sugar (1 pound)

cream or milk

1.  Make the Brownie Base:  Preheat oven to 350.  Combine sugar, butter, 1/4 cup cocoa, eggs, vanilla, flour, baking soda, and nuts; spread in greased and floured 9x13 baking pan.  Bake for 12-20 minutes, or until toothpick comes out clean.  Remove from oven; place marshmallows on top in a single layer.  Return to oven for one or two minutes to soften marshmallows.  Remove from oven and set on a wire rack to cool.  Let cool before adding the frosting.

2.  Make the Frosting:  Melt butter, blend in 1/4 cup cocoa, and powdered sugar.  Add cream or milk until of spreading consistency.  Ice bars while icing is still hot.  Let cool, and then refrigerate for easier cutting.  Serve at room temperature. 

**This post and photos are property of http://dishingwithdish.blogspot.com**

May Day- Maios

Every May 1 in the Azores, the locals put up "dummies", or "Maios", made of old clothes, to celebrate the common worker, or depict scenes from everyday life.  (May Day, or May 1st, is Labor Day in many countries.  "Maio" means "May").  Maios can also be about political or social issues- usually in a criticizing, but humorous, way.  We drove around today and took some pics of the "Maios".  The kids LOVED being on the lookout for "Maios". 

Last year, we saw this running of the bull Maio (below), at the same house as the two photos above.

**This post and photos are property of http://dishingwithdish.blogspot.com**