Eh, What's Up Doc?

Hello Sweets,

You've made it to the middle of the week :) and now I'm sure most of you are counting down the days until the weekend right?  I'm honestly excited for tomorrow, and I am sure you are thinking to yourself what's so special about Thursday?  Well firstly it's the night a new episode of The Big Bang Theory is shown, secondly when I'm in Texas on a Thursday it's steak night (YUM!!) and when it's Nathan behind the grill it's guaranteed deliciousness, and thirdly I'm getting a hair cut!!  I know normally a hair cut is nothing big, but it's been well over a year since I've had a haircut and I am so over due that I am trusting the good reviewers on Yelp to help me find a fantastic salon here in Texas, and most girls will tell you trying a hairdresser you know nothing about can be kind of scary, so send positive vibes for me tomorrow :)

Any who, you guys don't come here for tales of new hair adventures, but you do come for good eats and that is exactly what I have for you today, I'm actually spoiling you with two recipes instead of just one (I love you guys that much!).  I'm not sure if you remember but a few weeks ago I was talking about doing some posts about revamped food from our childhood, only problem was I never got around to it :(   But today I am bringing you a recipe that I used to have all the time as a child, but with a sweet little twist to it.  I even brought it to a luncheon I had that same week and needless to say there wasn't anything to bring home, but the best part was no one could put their finger on what the mystery ingredient and when I told them they were pleasantly surprised.  Now enough talk, lets get you in the kitchen and creating with another great recipe inspired by the wonderful app AllRecipes (seriously if you haven't gotten it yet you really should).

Carrot Pineapple Cake

Ingredients

 2C all-purpose flour

2Tsp baking soda

1 Tsp baking powder

1 Tsp salt

2Tsp cinnamon

1 3/4C sugar

1C extra virgin olive oil

3 eggs

1 Tsp vanilla extract

2C carrots, shredded

1C coconut, shredded

1C pecans, chopped

1C pineapple, crushed and drained

Directions:

1)  Preheat oven to  350F.  Grease a 9"x13" baking pan and set aside.  Mix flour, baking soda, baking powder, salt, and cinnamon.

 2)  Make a well in the center and add sugar, oil, eggs, and vanilla.  Mix with wooden spoon until smooth.

the well was over"whelmed" lol

3)  Stir in carrots, coconut, pecans, and pineapple.

4)   Pour into baking pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.  Don't panic as the center will sink slightly.  Allow to cool before icing.

Cinnamon Coconut Cream Cheese Icing

Ingredients

8oz cream cheese

1/4C butter, softened

2C powdered sugar

1 Tsp cinnamon

dash of allspice

1/2C pecans, chopped

cinnamon and allspice not pictured :/

Directions:

1)  Cream the butter and cream cheese together until smooth.  Add the spices and icing sugar and beat until creamy.

2)  Ice the cake and top with the chopped pecans.

Forgot to take a pic and only this tiny piece remained

This is very moist and has a wonderful sweetness that is created by the pineapple.  I like carrot cake, but I don't think regular carrot cake will cut it anymore, lol.  This is definitely a keeper and will be made again.  If you decided to make it you can change (or even omit) the nuts, and play with the spices a little I didn't follow the measurements to a t, but that is just how I bake :)

So there you have it, the final recipe that was waiting to be published, and it's good timing too, because when I'm here in Texas I do nothing but spoil my sweetheart with sweet and delectable treats ;)  Tomorrow I think I will blog about our dinner, he is making the steak and I am in charge of the veggies so it is a joint meal, and maybe I can even get him to write a little about his marinating techniques if we're lucky!  And be on the lookout for a delicious chocolate peanut butter duet that is sure to be a hit, I say that because as soon as I saw the idea I had to make it a reality.  Until next time............

Stay sweet,

Jennifer xoxoxo

A Twist On Something Old

Hello Sweets,

I'mmmmmmmmmmmm backkkkkkkkkkk!!!  I know I know, it's been forever since I wrote a post. Well okay, almost two weeks, but damn it feels longer.  I'm so sorry but I had some personal growth to do and now I feel better than ever :) and I am happy with the steps I've taken in the last couple of weeks and have re-lit the flame of my passion again and it feels great!  My baking and blog no longer feels like a chore (cue the happy dance), which really had me down, but now being rejuvenated, I am ready to hit the ground running :)

So I have found some great outlets with some supportive women to help me get through my bad days, there is even a luncheon that we have once a week which means a whole new group of people to feed my baked goods.  At first I was nervous (surprise surprise) about having a whole slew of people trying my treats, but then I just reminded myself that I'll only get better when I have a wider spectrum of people's feedback.  It might sound funny, but I feel like a new woman, with an even brighter flame for my "torch of passion" ;) and I am trying new things and recipes like nobody's business.

Now the recipe I have for you guys tonight isn't a new one, it's actually a new version of a recipe I've shared with you before.  It also isn't one that I brought to the luncheon, those babies will start coming out tomorrow, and they are yummy and delicious.  So do you remember waayyyy back when I introduced myself to kale?  Well I was in the grocery store a week or so ago when I came across it in the produce section again, and I decided that I would make it again but would change it up a little bit.  Without further ado, I present to you my new and "fresh" kale chips!

Canuckette's Twisted Kale Chips

Ingredients

1 bunch of Kale

mint, fresh

garlic powder

sea salt

cayenne pepper

black pepper

celery salt

olive oil

Directions:
1)   Preheat oven to 350F.  Wash the kale and mint, cut the leaves off of the spine, chopping the leaves into bite size pieces and place in a bowl.

2)  Add olive oil (maybe a couple of tablespoons, I don't use measurements) and all of the spices.  Toss the mixture to distribute the spices and oil evenly.

 

3)  Line a baking sheet with parchment paper and place the kale on it in a single layer.  Place into the preheated oven and bake for 15-20 minutes or until crispy.

4)  Allow to cool, and enjoy your healthy yet salt satisfying treat!

Adding the mint gave the kale chips this refreshing kick to them, and the celery salt gives it a clean yet salty taste as well.  This was a spur of the moment kind of recipe.  I didn't plan a single ingredient as I originally was going to use the kale in a salad but forgot about it and needed to use it quickly before it spoiled.  I encourage all of you to try your own twists on this recipe, adding different spices and herbs to take it to a whole new level of fresh and healthy :)

Now I know this post is a little short, but I'm getting back into the swing of things and feel that if I keep writing I might start rambling on lol which isn't too much of a stretch.  However, tomorrows post will be new and exciting and I may even let myself ramble a little since I have missed you all so much :)  Until next time...............

Stay sweet,

Jennifer xoxoxo

Reindeer In the Kitchen?!?!

Hello Sweets,

I hope everyone is having a fantastic week, today we celebrated Nathan's dad's birthday, he turned the big 58 today and of course we celebrated with cake.  No I did not make the cake this time, Dora (granny) makes his favorite cake, Easter cake, although I don't know why they call it Easter cake because it tastes like vanilla cake with brown sugar  (either way it's tasty).  I'm sure one day soon Dora will pass the recipe down to me, and then I will have to make it for him each year lol.  Everyone wish the captain a happy birthday ;)

The birthday boy, and the cake maker herself!

So I bet you're thinking my post today is going to be about the famous Easter cake, well WRONG, lol I actually did what I've been talking about!  Yup that's right, I'm making a Christmas cookie tonight, although not a traditional recipe, a twist on one ;)  Are you dying to know what the recipe is?  Chocolate sugar cookies, yes you read that right, chocolate, which is perfect for making reindeer!!!  Lol I know I am super adorable aren't I?  Well I can only make 6 reindeer, so the rest I've decided to make into Christmas ornaments (the shiny ball type).  I have never made a chocolate sugar cookie, but I am very excited for them.  So let us get to the cookie recipe shall we?

Chocolate Sugar Cookies

Ingredients

3OZ unsweetened chocolate

1C butter

1C granulated sugar

1 large egg

1 Tsp vanilla extract

2C all-purpose flour

1 Tsp baking soda

1/4Tsp salt

additional sugar (to roll the cookies in)

Directions:

1)  Microwave the  chocolate and butter in a large microwavable bowl on high for 2 minutes or until the butter is melted.  Stir until chocolate is completely melted.

2)  Stir granulated sugar into melted chocolate mixture until well blended.  Stir in egg and vanilla until completely blended.

 

3)  Mix in flour, baking soda, and salt.  Refrigerate dough for 30 minutes.

 

4)  Heat oven to 375F.  Shape dough into 1" balls; roll in additional sugar.  (I pressed them slightly flat to achieve the ornamental look)

 

I lost a few in the battle :( but it can happen

Now while the cookies are cooling let's move on to the icing!

Royal Icing via Alton Brown Food Network

Ingredients

3 ounces pasteurized egg whites

1 Tsp vanilla extract

4C confectioners (powdered) sugar (I only used 3 1/4C)

Directions:

1)  In a large bowl of a stand alone mixer (or hand mixer works too!) combine the egg whites and vanilla and beat until frothy.

really need to do my nails lol

2)  Add confectioner's sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny.  Turn speed up to high and beat until mixture forms stiff, glossy peaks.  This should take about 5-7 minutes.  Add food coloring if desired.  Can be kept in the fridge for up to 3 days.

 

The chocolate icing is from Michael's craft store and so are the cute reindeer decor (reindeer color ;) )

And drum roll please for the final product...............

How cute are these!!

So there you have it, Nathan and I's first batch of Christmas ornaments and reindeer.  I don't know if you can see, but one of the "ornaments" was broken by a rambunctious reindeer lol, I know, I know, I'm a nerd but I wanted to make the most out of the broken cookie!  Now I did lose three of the cookies (so sad, they will be remembered lol), and I'm not sure what happened to them but the next batch won't be chocolate so I will be able to watch them closer.  Now I will probably make these chocolate ones again in the coming week, so I will try to focus that post on the decorative :)

Now as I have said in previous posts, I'm not perfect at the decorating (yet as Nathan would say, God I love him) but practice makes perfect right?  And we all know I have a LOT more baking in the next few weeks, and I am confident about my creativity.  Even if they're not perfect I will still be proud of my creations, after all they are mine ;)  Until next time.........

Stay sweet,

Jennifer xoxoxo