Mushroom Bolognese

   I recently tried this recipe for mushroom bolognese.  I was intrigued as the bolognese is made mostly from mushrooms, though it does have a small amount of ground beef for flavor.  This sauce was delicious.  It was thick, rich, and chunky.  If I hadn't told my husband it was mostly mushrooms I think he truly would have believed it was a bolognese sauce.  This version is much healthier then traditional bolognese and I'll be the first to admit I didn't miss the massive amount of meat at all.  Give this lighter version a try-you'll be glad you did!

Mushroom Bolognese (adapted from Cooking Light)

1 T. olive oil
1 c. chopped onion
1 t. salt
1 t. black pepper
1/2 lb. lean ground beef (optional)
5 c. finely chopped mushrooms (I used a combination of white and baby bella)
1 t. minced garlic
3 T. tomato paste
1/2 c. red wine
1 (28 oz) can diced tomatoes, undrained
1 t. Italian seasoning
1 t. oregano
1 lb. pasta
1/4 c. pasta water
Parmesan cheese and fresh chopped parsley

1.  Heat olive oil in a Dutch oven over medium heat.  Add the onion, salt, pepper, and ground beef.  Cook for 10 minutes or until beef is browned.

2.  Add the mushrooms and garlic and cook for an additional 15 minutes or until most of the liquid has evaporated.  Add in tomato paste, wine, and tomatoes.  Bring to a boil then reduce to simmer for 30 minutes.  Stir occasionally. 

3.  Meanwhile, make the pound of pasta according to package directions.  Reserve 1/4 c. pasta water.

4.  Stir in the oregano and Italian seasoning.  Stir in pasta water.  Spoon over hot pasta and sprinkle with cheese and parsley.

**This sauce can be frozen for up to 6 months.  I usually put it in quart sized freezer bags and stack flat in the freezer.**

This post linked to:

Seasonal Sundays, Not Baaad Sundays

Mangia Monday, Meatless monday

Vegetable Tempura: Recipe Swap

    I once again decided to participate in the recipe swap with my online cooking board.  The theme for this weeks swap was Asian recipes.   I was excited when I received a recipe for Vegetable Tempura.  Whenever I go to our local Asian kitchen I always order the vegetable tempura with my meal.  I love the crunchy coating on the outside of the vegetables and the awesome dipping sauce that goes with it.

     I have actually never thought about making my own tempura.  I'm not very good at deep frying foods and it seems as though it would be difficult to make.  I was pleasantly surprised to find out that the recipe was very basic and sounded easy!  The hardest part was deciding which vegetables to use as part of the tempura.  I knew for sure I wanted broccoli and onions, but wasn't sure what else to go with.  I finally decided on acorn squash and yellow squash.

     Earlier in the day I made the tempura dipping sauce and cut up all my vegetables.  I also made the batter and put it in the refrigerator.  I didn't take anything out until the oil was already heating up.  I was a little apprehensive when I put the first batch into the oil but I was thrilled when I pulled the vegetables out and they looked very similar to the ones I get at the local Asian kitchen!  I quickly added a few more batches and we ate the vegetable tempura with the dipping sauce.

    It was so good!  The vegetables were crunchy and golden brown and the dipping sauce was amazing.  I was surprised with how well it turned out.  My husband thought it was great as well.  Next time he wants to try shrimp tempura as well.  He also thought this would be an impressive appetizer to serve at a party.  I totally agree.  It would take some work, but it goes fairly quickly, is really tasty, and is totally impressive.  We will be having this again for sure!

Vegetable Tempura (adapted from I Was Born to Cook as seen on Itsy Bitsy Foodies )

For the Tempura:

1 onion, peeled and cut into rings

1 acorn squash, peeled and cut into thin slices

1 yellow squash, cut into 1/2 in discs

1 bunch broccoli, broken into florets
canola oil for frying

For tempura batter:
1 egg, beaten
1 1/2 c. cold water
1 1/2 c. flour
2 ice cubes

For tempura sauce:
1/4 c. water
1 T. soy sauce
1 T. rice vinegar
1 T. oyster sauce

1.  Combine all sauce ingredients in a small sauce pan.  Bring to a boil and reduce heat.  Simmer for 2-3 minutes.  Remove from heat and cool.

2.  To make the batter mix the egg and water in a medium bowl.  Add in the flour and mix until combined, not over mixing.  There should still be a few lumps in it.  Put the two ice cubes in the bowl and place in the refrigerator until ready to use.  (This will help keep batter ice cold)

3.  Prepare the vegetables.  If you are not ready to use them place in the refrigerator until time to use.

4.  Heat oil in a wok or a large skillet over medium high heat.  When the oil is ready dip the vegetables a few at a time into the batter and place in the oil.  Heat for 3-4 minutes or until the tempura is a golden brown.  Heat in batches so as not to crowd the vegetables and lower the temperature of the oil.  Remove with a slotted spoon.  Place vegetables on a cooling rack positioned over top of a cookie sheet to catch excess oil.  Serve immediately with dipping sauce.

This post linked to:
Fat Camp Friday, Friday Potluck

Maple Mousse in Brown Sugar, Brown Butter, and Bacon cookie cups: Daring Baker's Challenge

    The April 2011 Daring Baker's challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz.  Evelyne chose to challenge everyone to make a maple mousse in an edible container.  Prizes are being awarded to the most creative edible container and filling, o vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com/ !

   When I saw what this month's challenge was I wasn't happy.  I don't really like the taste of maple and it is an expensive ingredient to use when I didn't know whether or not I'd eat it.  I debated for about two weeks before I gave in and bought a bottle of organic maple syrup I found at Wal-Mart.  I spent another week agonizing about a container to make.  I wanted to make something with bacon, but I've been a little afraid to use bacon in my baking.  I finally sucked it up and came up with the idea of a brown butter, brown sugar, and bacon cookie container. 

   The result was awesome!  I LOVED the cookie containers.  I couldn't believe it.  The bacon is not very noticeable except to a salt taste that pairs so well with the browned butter.  I made the mousse while I was making the cookie containers and was leery of it as well. Turns out that this mousse tastes more of caramel then of maple.  I was thrilled!  Put the two together and I had an out of this world dessert!  My husband thought it was awesome as well and couldn't believe that I had baked with bacon-cookies and bacon are two of his favorites.

    Though this recipe is time consuming I'd love to make it again for a dinner party or to take to an event.  The mousse needs to stay cool so it would have to be somewhere that I could take it out of the refrigerator and serve immediately.  Thank you so much for this challenge, it was awesome!

Maple Mousse (recipe from Jaime Oliver is not my Boyfriend)

1 c. pure maple syrup

4 egg yolks

1 package (1 T.) unflavored gelatin

1 1/2 c. whipping cream

1. In a small saucepan bring the maple syrup to a boil.  Remove from heat.

2.  In a large bowl whisk the egg yolks.  Pour in a small amount of the hot maple syrup while whisking constantly in order to temper the egg yolks.

3.  Add the egg yolks to the hot maple syrup and mix well.

4.  In a small microwave proof bowl pour 1/4 c. whipping cream and sprinkle with gelatin.  Let rest for 5 minutes.  Put the bowl in the microwave for 20 seconds.  Remove and stir.  Put it back in for 15 seconds.  Remove and stir until gelatin is dissolved.

5.  Whisk the gelatin mixture into the maple syrup mixture.  Set aside.  Whisk occasionally for the next hour.  (I did this about every 10 minutes)

6.  After an hour whip the remaining cream.  Stir in 1/4 c. whipping cream into maple syrup mixture.  Stir well.  Fold in the remaining whipping cream.  Refrigerate for 1-2 hours.

7.  Remove from refrigerator and put in edible cookie cups.

Brown Sugar, Brown Butter, and Bacon Cookie Cups (adapted from Lipstick Blogger)
7 T. butter
1 c. brown sugar, packed
1 c. flour

1/2 t. salt

1 large egg
2 slices bacon, cooked and minced
2 t. vanilla

1.  Heat the butter in a small saute pan over medium high heat until melt.  Stir constantly until the butter is a golden brown and smells nutty.  Remove from heat and put browned butter in a mixing bowl.  Let cool for 10 minutes.

2.  Preheat the oven to 350 degrees.  Spray a mini muffin tin with baking spray (I sprayed 18 cups). 

3.  In a small bowl combine flour, salt, and bacon.

4.  Mix the brown sugar with the butter stirring until all the lumps are out.  Add in the egg and vanilla and mix well.  Slowly add in the flour mixture, stirring after each addition.

5.  Roll the dough into quarter sized balls, placing one in each mini muffin cup.  Using a shot glass, dip the flat end of the shot glass into flour then push into the dough forming a cup.  Do this for each dough ball.

6.  Bake for 10 minutes.  Remove from oven and using the shot glass and flour, remake the indentation in each cookie cup.  Bake for an additional 5 minutes.  Let cool on a cooling rack.  Fill with maple mousse.

This post linked to:

What's on Your Plate Wednesdays, Made it on Monday

Real Food Wednesdays, What's Cooking Wednesdays, So Sweet Sundays

It's a Keeper Thursday, Frugal Food Thursdays, Sweets for a Saturday

Easter Cookies with Royal Icing-Happy Easter!

    Happy Easter!  I hope all of my readers are having a wonderful day with family and friends.  I am starting the morning off having breakfast with my husband then we are making the two and a half hour drive to my parents for Easter dinner.  I was in charge of the desserts (as usual) and in addition to the egg shaped brownie pops I posted yesterday, I made Easter sugar cookies decorated with royal icing.

    I really enjoy making cookies and decorating them with royal icing.  They are just so darn pretty that way!  The only problem I have with them is that it takes forever to decorate them.  I'll admit, I am getting faster but it still takes some time.  This year I made bunnies, flowers, butterflies, and eggs.  I love the way the butterflies turned out, so pretty!

Sugar Cookies with Royal Icing  (adapted from Annie's Eats)
For the cookies:
1 c. butter

1/2 c. powdered sugar

1/2 c. sugar

1 egg, beaten

2 t. vanilla

1 t. salt

2 1/2 c. flour

1.  Cream the butter and sugars in  bowl.  Beat in the egg, vanilla, and salt.  Add in half the flour and mix well.  Stir in the remaining half of the flour. 

2.  Roll the dough into a large ball and chill in the refrigerator for 1-2 hours or until firm.

3.  Remove the dough from the refrigerator and place on a well floured surface.  Roll to 1/4 inch thickness and cut out with cookie cutters.

4.  Bake at 375 for 8-10 mintues or until just cooked through.

5.  Cool on a wire rack and then frost.

For the royal icing:

4 c. powdered sugar
2 T. meringue powder
6-8 T. water
food coloring

1. Mix all ingredients in the bowl of a stand mixer. Mix on low for 3-4 minutes or until everything is well incorporated.

2. Add water a few drops at a time until icing is still thick, but is able to be piped. Divide into several bowls, tint with coloring, put into piping bag, and pipe the outline of sugar cookies. Keep unused icing covered so it doesn't dry out .

 

3. To make icing the correct consistency for flooding, add water until the icing runs off the back of a spoon. Flood cookies using a toothpick to spread the icing. Let dry for 30 minutes then pipe on decorations.

4. Allow decorated cookies to dry overnight so that the icing gets hard.

 

This post linked to:
So Sweet Sundays, Not Baaad Sundays
Mangia Mondays, Meatless Mondays
Your Recipe, My Kitchen, Dr. Laura's Tasty Tuesdays

Egg Shaped Brownie Pops-What's Baking?

    This month the What's Baking challenge was hosted by Leanne at The Martin Family.  The challenge was to bake something that reminded us of spring.  I immediately thought of Easter since it is at the end of this month.  I wanted to make something that was easy but cute and tasty.  After looking back at what I made for previous holidays, I decided to make brownie pops in the shape of eggs.

   They turned out really cute!  I made a batch with milk chocolate and a batch with white chocolate.  The white chocolate ones looked more like Easter eggs, but they were both really cute.  I used colored chocolate to decorate the eggs.  They were super rich and chocolaty, but really good!

Egg Brownie Pops (adapted from Squirrel Bakes)

Brownie Recipe (adapted from Hershey's)
For the Brownies:
2 sticks butter
2 t. vanilla
3/4 c. Hershey's cocoa
1/2 t. baking powder
2 c. sugar
2 eggs
2 egg whites
1 c. flour
1/4 t. salt
For the coating:
1/2 lb. milk chocolate melts
1/2 lb. white chocolate melts
30 lollipop sticks
Colored chocolate melts for decorating
1. Preheat the oven to 350 degrees. Grease a 9 x 13 baking dish.

2. In a large bowl combine butter, sugars, and vanilla. Beat well. Add the eggs and egg whites one at a time stirring well after each egg.
3. Add in the cocoa and mix well. Stir in flour, baking powder, and salt. Pour batter into the prepared pan.

4. Bake for 35 minutes. Remove from oven and cool.

5. With an egg cookie cutter cut out 25-30 brownie eggs.   Heat a small amount of chocolate melts in the microwave. Dip a stick into the chocolate then into the bottom of the eggs. Place on a baking sheet and put in the freezer for 30 minutes.

6. Meanwhile, melt the chocolate in the microwave, checking after every 30 seconds so that it does not burn. Remove the brownie pops from the freezer (about 5 at a time) dip into melted chocolate letting the excess chocolate fall back into the bowl. Place of wax paper to dry. Repeat with the white chocolate.

7.  After the pops have dried heat a half cup of each of the colored chocolates in a zip lock baggie in the microwave, checking after 30 seconds.  Squeeze the chocolate the get it to melt, zip the top of the bag, cut off the end, and pipe onto brownie egg.  I outlined each egg and then did stripes, squiggles, and dots.    Store in an air tight container for up to 5 days.

This post linked to:

Sweets for a Saturday, Fat Camp Friday

Thrifty Recipes, Special Easter Sunday Buffet
Tuesday Night Supper Club, Tuesdays at the Table
Sweet Tooth Friday

Pork Chops with Peppercorn Sauce

   This recipe called for three different colors of peppercorns but I was only able to find two different colors.  The pork chops are pressed into the ground peppercorns to form a coating and then pan fried.  The sauce is rich and creamy with more peppercorns in it.  While I thought the pork chops were very good, I thought the peppercorns were a little much.  My husband loved the pork with the peppercorns.  He also thought the peppercorn crust and sauce would be awesome on a steak and can't wait to try it out.

Pork Chops with Peppercorn Sauce (adapted from The Williams-Sonoma Cookbook)

4 boneless pork chops (about 1 pound)
1 T. olive oil
1 T. coarsely cracked black peppercorns
1 t. salt
1 T. butter
2 shallots, minced
1 garlic clove, minced
2 T. green peppercorns
3 T. white wine
1/4 c. heavy cream
1/4 c. lowfat milk
1/2 c. beef stock (reduced from 1 cup)

1.  Preheat the oven to 250 degrees.  Rub the pork chops with 1 t. olive oil and set aside for 10 minutes.

2.  On a plate spread out the coarsely chopped black peppercorns.  Push the pork chops into the peppercorns, coating both sides lightly.  Sprinkle the pork chops with salt.

3.  Heat the remaining 2 t. olive oil in a frying pan over medium high heat.  Add the pork chops and cook 3-4 minutes per side, or until lightly browned on each side.  Put in a baking dish and into the oven to keep warm.

4.  Melt the butter in the same frying pan and saute the shallots for 2 minutes.  Add in the garlic and heat an additional 30 seconds.   Add the green peppercorns and cook 2 more minutes. 

5.  Return the pork chops to the pan and add the wine, cream, milk, and beef stock.  Heat to a boil then remove from heat.  Spoon sauce over top of pork chops.

This post linked to:
Recipe Swap Thursday, Frugal Food Thursdays
Friday Potluck, What's Cookin' In the Kitchen?
Seasonal Sundays

Tofu Parmesan

     I was on Nasoya Tofu's website the other day searching for some different ways to prepare tofu.  We try to eat tofu about once a week, but normal we stir fry it or bake it in the oven with buffalo sauce.  I found a recipe for tofu Parmesan and decided to give it a try!  I love anything pasta so I was sure it would be fine if not great.

     The tofu is breaded and pan fried then put in a baking dish.  It's then topped with cheese and sauce and baked in the oven.  I served it over spaghetti noodles.  I loved it!  I couldn't even tell I was eating tofu.  The texture of course isn't as firm as it would be with eggplant or chicken, but with the breading, sauce, and cheese it was wonderful and tasted much lighter then traditional Parmesans.  This is definitely a dish for people who like tofu and pasta-it's a keeper!

Tofu Parmesan (adapted from Nasoya Tofu)
1 package extra-firm tofu

1/2 cup seasoned bread crumbs
4 tablespoons of grated Parmesan cheese
2 teaspoons of oregano
1 teaspoon parsley
1 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons of olive oil
16 oz tomato sauce
2 garlic cloves, minced
1/4 c. dry red wine
1/4 c. green pepper, chopped
1/4 c. red pepper, chopped
1/4 c. onion, chopped
6 oz. mozzarella cheese, shredded
Salt and Pepper

1.  Preheat the oven to 400 degrees.  Spray a baking dish with cooking spray.

2.  In a shallow bowl combine bread crumbs, half the Parmesan cheese, oregano, parsley, salt, and pepper.  Slice the tofu into 1/4 inch thick slices.  Press into the bread crumb mixture and set on a plate.

3.  Heat oil in a large skillet over medium high heat.  Place tofu in the pan and cook 7-8 minutes or until crisp and brown.  Drizzle with additional olive oil then flip and cook 5 minutes on the opposite side.  Remove from heat and place tofu on a plate.

4. Meanwhile, in a saucepan heat the tomato sauce, garlic, wine, peppers, and onion.  Simmer for 10 minutes then remove from heat. 

5.  Pour 3/4 c.  sauce in the bottom of the baking dish.  Put pan fried tofu on top of the sauce.  Top each slice of tofu with sauce then sprinkle it all with mozzarella cheese.  Bake for 25 minutes.  Serve over pasta.

This post linked to:

Tuesday Night Supper CLub, Tuesdays at the Table

Made from Scratch Tuesdays, Dr. Laura's Tasty Tuesdays

Made it on Monday

Funfetti Cake Batter Bites

   My mom's birthday is next week and I've been trying to come up with something to make that she'll enjoy.  She doesn't like cake, she usually just eats the icing so cake or cupcakes were out.  Cookies seemed too boring, though she does like to eat the cookie dough.  I finally came up with these Funfetti cake batter bites.

   I tried making a batter without using eggs or other ingredients that needed to be cooked.  I came up with an awesome, sweet, gooey cake batter ball that I dipped in white chocolate and topped with sprinkles.  They are awesome!  My husband and I ate the entire test batch ourselves in one weekend.  They taste just like Funfetti cake batter covered in chocolate.  Be careful though, these are seriously addictive!

Funfetti Cake Batter Bites  (a Hezzi-D original)
3 T. butter, melted
3/4 c. powdered sugar
1/2 t. vanilla
1 c. flour
3/4 c. sweetened condensed milk
1-1 1/2 c. powdered sugar
3 T. colored sprinkles plus additional for topping the bites
White chocolate

1.  In a bowl combine the melted butter and 3/4 c. powdered sugar.  Add in the vanilla and almond extracts.  Stir in the flour until well combined.

2.  Slowly mix in the sweetened condensed milk and the colored sprinkles.  Mix in the remaining powdered sugar until the batter is stiff and easy to handle.  Add in additional powdered sugar if needed.

3.  Line a baking sheet with waxed paper.  Roll the mixture into quarter sized balls, placed on baking sheet, and freeze for 15-20 minutes.

4.  Heat the white chocolate in the microwave or a double boiler.   Remove dough balls from the freezer, dip in the chocolate, covering completely.  Top with sprinkles and set on a sheet of waxed paper to harden.

This post linked to:
Not Baaad Sundays, So Sweet Sundays

Mangia Monday, Meatless Mondays

Mexican Roasted Potatoes

    This week's recipe exchange was for a side dish.  I received a recipe for roasted Mexican potatoes.  Now I love just about all things potato and I really enjoy roasted potatoes so I was glad for a new potato recipe to try.  We grilled out a London Broil and had these potatoes as our side dish.

    They smelled amazing as they were cooking in the oven.  The potatoes came out crispy on the outside and soft on the inside.  The flavor was vaguely Mexican and the sprinkle of lime juice on top was really great! It gave the potatoes the added kick they needed. I dipped mine into some sour cream to complete the Mexican flavor.  This dish is easy to make and really tasty-we'll be having it again soon!

Mexican Roasted Potatoes  (adapted from Tastetastic Voyage)

2 large potatoes, peeled and diced

1/4 c. olive oil
1 t. oregano
1 t. cumin
2 t. sea salt

1 t. black pepper

3 garlic cloves, minced

1 t. dijon mustard

1/2 t. red pepper

1 lime, sliced

sour cream

1.  Preheat the oven to 425 degrees.  Spray a baking dish with cooking spray.

2.  In a bowl combine the oil, oregano, cumin, salt, peppers, garlic, and mustard.  Toss the potatoes in the mixture until well coated.  Bake in the oven for 30 minutes, stirring every 10 minutes. 

3.  Remove from oven and sprinkle with fresh lime juice.  Serve with a lime wedge and sour cream.

This post linked to:

It's A Keeper Thursdays, What's Cookin' in the Kitchen

Fat Camp Friday, Seasonal Sundays

Pasta Primavera

   With spring quickly approaching I’ve been in the mood for fresh vegetables and lighter meals. I went to the Fruit Bowl last week and bought a ton of fresh fruits and vegetables as the prices were unbeatable. I wanted to make primavera pasta but the one I normally make doesn’t have a lot of flavor to it. I found a recipe that looked appetizing in my Taste of Home cookbook.

   The vegetables in this pasta give it rich, beautiful colors. The sauce seems to be thick because of the flour but in reality it is fresh and light. The wine gives the sauce a bright note which pairs perfectly with this pasta. Frank and I both really enjoyed this dish as it was filling but not heavy. The next day I topped the leftovers with a spoonful of marinara and it was like a totally different dish. It was delicious both ways.


Pasta Primavera (adapted from Taste of Home Cookbook)

1 lb. penne or bowtie pasta
1 t. olive oil
4 garlic cloves, minced and divided in half
2 carrots, sliced
½ c. chopped onion
½ c. julienned sweet red pepper
½ c. julienned green pepper
1 small zucchini, sliced
1 small yellow squash, sliced
1 c. broccoli florets
½ lb. mushrooms, sliced
1/3 c. flour
2 c. water
2 chicken bouillon cubes
½ c. white wine
1 T. butter
1 t. salt
1 t. black pepper
3 T. chopped fresh parsley
6 T. Parmesan cheese


1. Cook the pasta according to the package directions. Set aside and keep warm.

2. Meanwhile, in a large skillet heat the olive oil over medium heat. Add half the garlic and cook for one minute. Add in the carrot, onion, peppers, zucchini, squash, and broccoli. Cook for 10 minutes, stirring every few minutes. After 10 minutes, add the mushrooms and reduce heat to low. Continue cooking for 5 minutes.

3. In a small saucepan combine the flour and water. Whisk until smooth. Heat over medium high heat, adding in the bouillon cubes. Bring to a boil. Cook, stirring frequently, for 2 minutes. Add in the wine, butter, salt, and pepper and cook for an additional 2 minutes.

4. Remove the sauce from heat and stir in 3 T. Parmesan cheese. Pour sauce over top of vegetables and spoon over hot pasta. Top with fresh parsley and Parmesan cheese.

This post linked to:

Dr. Laura's Tasty Tuesdays, Made it from Scratch Tuesdays

Tuesdays at the Table, Real Food Wednesdays

Made it on Monday,   What's Cooking Wednesdays?

Heart Brownie Pops

   I've made several different types of cake pops over the past several months but I recently came across brownie pops.  My husband loves brownies so I knew I had to make these for him.  I used my favorite Hershey's brownie recipe and used a 1 1/2 inch heart cookie cutter to make the pops.  I didn't use icing like I would with cake pops which made these brownie pops MUCH easier. 

   I took half of them to school for my students who absolutely loved them.  A crunchy chocolate outside and a rich chocolate brownie on the inside was enough to have my students working hard for a second brownie pop!  I pup a few in a bud vase and left them on the table before I left for work for my husband.  He thought he'd died and gone to heaven when found them!  These are a great alternative to flowers as a way to say "I love you" or they could be the perfect centerpiece for a dinner party (that doubles as dessert).

Heart Brownie Pops (adapted from Squirrel Bakes)

Brownie Recipe (adapted from Hershey's)

For the Brownies:
1 stick butter
1/2 c. plain yogurt
2 t. vanilla
3/4 c. Hershey's cocoa
1/2 t. baking powder
2 c. sugar
4 eggs
1 c. flour
1/4 t. salt

For the coating:
1/2 lb. milk chocolate melts
1/2 lb. white chocolate melts
30 lollipop sticks

1.  Preheat the oven to 350 degrees.  Grease a 9 x 13 baking dish.

2.  In a large bowl combine butter, yogurt, sugar, and vanilla.  Beat well.  Add the eggs one at a time stirring well after each egg. 

3.  Add in the cocoa and mix well.  Stir in flour, baking powder, and salt.  Pour batter into the prepared pan.

4.  Bake for 35 minutes.  Remove from oven and cool.

5.  With a heart cookie cutter cut out 25-30 brownie hearts.  Heat a small amount of chocolate melts in the microwave.  Dip a stick into the chocolate then into the bottom of the hearts.  Place on a baking sheet and put in the freezer for 15 minutes.

6.  Meanwhile, melt the chocolate in the microwave, checking after every 30 seconds so that it does not burn.  Remove the brownie pops from the freezer, dip into melted chocolate letting the excess chocolate fall back into the bowl.  Place of wax paper to dry.  Repeat with the white chocolate.

7.  Decorate with red tinted chocolate, white chocolate, or additional milk chocolate.  Place a bunch together in a vase and present the "bouquet" to someone you love.

 

This post linked to:

Not Baaad Sundays, 

So Sweet Sundays,Meatless Mondays

Mangia Monday,  Sweets for a Saturday

Pork Scallopini and a Giveaway Winner!

    The Making Life a Little Sweeter Giveaway ended last night.  Using random.org I drew the number 3.  The winner is:

          Lark (SparkyLarky) said...

I just found you...WAHOO~ :) I am your newest follower...YIPEE! What I do to make my life a little sweeter...I try and make someone else life sweeter. I usually will make a treat or sometimes I might just show up with dinner for them. I love sending cards in the mail....yup SNAIL MAIL! I mean who doesnt like getting a nice card amongst all the bills? I TRUELY believe in "paying it forward", anyone who does this, always feel's better about them self. :)

April 3, 2011 1:14 PM  

 Thank you to everyone who entered!  Now on to the food!

I've been looking for new pork dishes recently as my husband is tired of the same old crock-pot pork or breaded pork that we tend to have a lot.  I found a recipe for pork scallopini which looked perfect as I had a box of Total and a jar of capers that needed to be used.

   This dish is quick and easy to make.  Overall it had a great flavor.  The Total gave it a nice crunch and the capers added a saltiness.  The only thing I didn't like is that after the pork was sitting for a few minutes with the sauce over top of it the breading started to get soggy.  I'd recommend pouring the sauce over the pork immediately before eating.  I think this dish would be great over rice or noodles.

Pork Scallopini (adapted from What's Cookin, Chicago?)
4 boneless pork chops
2 t. lemon juice
1/2 t. salt
1 t. black pepper
1/2 c. whole grain Total cereal, smashed into crumbs
1 garlic clove, minced
1 T. olive oil
1/2 c. chicken broth
1/4 c. white wine
2 t. lemon juice
1 T. capers
1 T. butter

1.  Smash the Total cereal into crumbs.  Place in a shallow dish and combine with the minced garlic.  Set aside.

2.  Sprinkle pork chops with lemon juice then salt and pepper.  Press pork chops into the crumb mixture until well coated.  Place on a plate.

3.  Heat olive oil in a large skillet over medium heat.  Add pork to pan and cook for 5 minutes on each side or until pork has a crispy coating.  Remove from pan and cover loosely to keep warm.

4.  Add chicken broth and wine to the pan.  Cook for 2 minutes, stirring.  Add in capers, butter, and remaining lemon juice.  Cook 5 minutes or until sauce starts reducing.  Remove from heat and spoon sauce over pork.

 

This post linked to:

Friday Potluck, What's Cookin' in the Kitchen 

Seasonal Sundays

Room: A Novel

I recently read a review of the book Room by Emma Donoghue and was intrigued. I picked it up several weeks later and was so glad that I did. I read this book in two days. I could not put it down once I got into the story.

Room is the story of 5 year old Jack who has lived in an 11 x 11 room with his mother his entire life. The only other person Jack knows is Old Nick, a night time visitor he’s not allowed to see or speak to. Against all odds Jack seems to be a typical 5 year old; he watches cartoons on TV, reads books, plays games with his mom, and sings songs. If he’s good he even gets a Sunday treat.

Jack loves his time in Room and talks about all the things he has to do all day long. His days are full of activities that Ma has set up for the two of them. In contrast, Ma feels the walls of Room closing in on her and she begins feeling the need to escape.

It’s amazing to see the environment Ma has created for Jack. There is a daily schedule of activities that include fun, learning, and survival. Lunch and dinner are at the same time everyday. The pair washes their clothing once a week and takes a bath on the scheduled day. Jack lives by his daily routine.

Shortly after his 5th birthday Ma begins to plan an escape. Before they can make a getaway Ma first tells Jack of the outside world but he doesn’t believe anything she’s telling him. To him Room IS the world.

After a series of heroic events on Jack’s part, Ma and Jack are free of the 11 x 11 Room. However, once outside the 4 walls that have contained them for so many years there are many consequences that no one could have foreseen. Life outside is considerably different then life in Room.

While this novel has a very disturbing premise it is also filled with love, hope, and determination. It’s a beautifully written story told in the voice of a child stuck in captivity. The book sucked me in and made me think of my own life and how lucky I am.

I give this book 4 ½ out of 5 stars.

** Don't forget to enter my giveaway HERE.  Entry is easy and today is the last day!

Creamy Tomato Chicken

        For the past month I have been doing recipe exchanges with a wonderful group of cooks online.  This week’s recipes were pasta dishes.  As most people know, pasta is probably my favorite thing to eat.  When my recipe came I was very excited to try it because not only was it a pasta dish, but it also had chicken in it! (my other favorite food)

        This pasta is really delicious.  The addition of the cream cheese gives it an added creaminess while the tomatoes and light cream make a tasty sauce.  The capers and garlic add additional flavor to round out this meal.  Since there is a lot of chicken in this pasta, it’s a great one dish meal that is quick and easy to make.

Creamy Tomato Chicken (adapted from Taste of Home Cooking )

2 T butter

3 chicken breasts, cut into 1 inch pieces

¾ c. chicken broth

¼ c. white wine

½ t. red pepper

4 garlic cloves, minced

2 oz. low fat cream cheese

¾ c. light cream

1 (15 oz) can diced tomatoes in juice

1 t. oregano

1 t. Italian seasonings

½ t. black pepper

½ c. Parmesan cheese

2 T. capers

1 pound pasta (I used linguini)


1.   Melt the butter in a large skillet over medium high heat.  Add in the chicken pieces and cook until they are done, about 10 minutes.  Remove chicken to a plate and keep warm.

2..   In the same skillet add chicken broth, white wine, red pepper, and garlic.  Bring to a simmer and heat for 3 minutes.  

3.    Add in the cream cheese, cream, tomatoes, oregano, Italian seasonings, and black pepper.  Cook until thick and bubbly, about 8 minutes.

4.      Return chicken to the pan and add in the capers and Parmesan cheese.  Cook for an additional 5 minutes.  Toss with pasta and serve hot.

 

j

Slow Cooker Carnitas

   This recipe is fabulous.  It's so simple, takes only minutes to prep, and is ready at the end of a hard day of work.  The best part is, it's easily doubled or tripled if you are making it for a large group of people.  I served these carnitas on tortillas with cheese, peppers, salsa, and sour cream.  They were super tender and had a certain amount of spice, though they weren't so spicy as to burn the mouth.  My husband put his pork on top of a salad and said it was delicious.

Slow Cooker Carnitas (adapted from Easy To Be Gluten Free )

2 pounds pork (chops, roast, or loin)
1/2 c. chopped onion
2 garlic cloves, minced
2 T. ground cumin
2 T. chili powder
1 (4 oz) can diced green chilies
1 t. salt
1/2 t. black pepper
1 c. water
2-3 chipotle chilies, chopped
tortillas
salsa, cheese, sour cream, and peppers for topping

1.  Put all ingredients up through the chipotle chilies in a crock-pot.  Mix well and spoon juice over top of the pork.  Cook on low for 8 hours.

2. Remove the pork from the slow cooker and shred.  Return to the crock-pot and add 1/4 c. water and additional cumin (to taste).  Cook an additional hour on low.

3.  Serve on tortillas with toppings.

 

**Don't forget to enter my Making Life a Little Bit Sweeter Giveaway HERE **

This post linked to:

Mangia Monday,  Tuesday Night Supper Club

Made from Scratch Tuesdays, Tuesdays at the Table

Dr. Laura's Tasty Tuesdays

It's a Keeper