Just a Dinner

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I’ve spent the last 12 days enjoying Christmas break by spending time in Colorado. Snowmobiling, sledding, hiking, skiing, cooking and, most importantly, spending time with family has occupied much of my time.

Homemade pasta for Christmas Eve Dinner

Sunset as Thunder Mountain

 Yesterday morning my grandmother, aunt, uncle and two cousins departed leaving only my immediate family here. My oldest sister, Sara, and I decided that a gourmet home cooked meal was in order. After debate and planning, a menu was set.

Appetizer: Stuffed Mushrooms

Soup: Japanese Pumpkin, Vanilla, and Garlic Soup

Salad: Baby Spinach, goat cheese, pom seeds, pears and a citrus vinaigrette

Entrée: Cider brined pork tenderloin with rosemary roasted potatoes

Dessert: Chocolate mouse with espresso whip cream and raspberries

 Portobello mushrooms stuffed, baked and cut into triangles

based off of this recipe

The table was set and it was time for the real food to begin….

Japanese Pumpkin, Vanilla and Garlic Soup

Last Friday, we actually went out for a nice dinner to celebrate my sister Katherine’s graduation. The restaurant served this soup and luckily for you and me, they featured the recipe on their website. There was no kabocha squash at the grocery store here so I used acorn. The soup ended up being pretty thick so we thinned with some chicken broth during the final step (part of this might have been because I used an immersion blender to blend the squash so I didn’t add any water then). It was a delicious and flavorful soup!

Main dish

 Cider Brined Pork Tenderloin with Dijon Brown Sugar Glaze

Ina Garten’s Rosemary Roasted Potatoes

Salad with spinach, pom arils, goat cheese, pears and a random dressing of orange juice concentrate (leftover from pork brine), olive oil, red wine vinegar, drizzle of honey, rosemary, dry mustard, salt, pepper, etc….just threw stuff in until it tasted good!

The meal ended with a delicious chocolate mousse. Yum!

Although I’d recommend serving much smaller portions of it than we did….so rich!

 Overall, a delicious dinner!! I highly recommend all of these recipes. I seriously love planning, preparing, and eating fancy meals! I especially love plating the food and setting the table to make it look nice! I seriously can’t wait to be married and have other couples over for dinner parties. Is that weird?

I’m so normal. Weeeeee

The only thing I don’t like is doing dishes and cleaning up. I’ll cook, you do the dishes. Sound like a plan?

What’s your favorite thing to do when you have free time?

I love cooking nice meals. I also love playing games. Quelf, Catch Phrase, spades, Last Word, and Bananagrams are just a few of my favorites!

What’s the best thing you’ve eaten this holiday season?

The chocolate mouse above definitely ranks high on my list!

Homemade Caramel Apple Spice Cider

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I’ve never been much of a coffee drinker. On rare occasions when I am feeling in need of the caffeine boost, I’ll drink a cup of coffee, but I make myself consume it black so I don’t actually like the way it tastes and that way I won’t get addicted to it. That sort of makes a little bit of sense, right?

While I definitely enjoy hot tea often, apple cider is my winter beverage of choice. Say what you want about hot chocolate or eggnog, but in my mind apple cider is the perfect beverage on a cold winter’s day. Recently, I’ve become a bit obsessed with Starbuck’s caramel apple spice. But, with my gift card supply dwindling and not wanting to shell out $3+ of my own money, I decided to make my own.

Turns out, their “apple spice” is simply a mixture of steamed apple juice and cinnamon dolce syrup that is topped with whipped cream and caramel sauce. I can do that. And so can you.

The front one is topped with whipped coconut milk. Great if your vegan or dairy-free!

Cinnamon Dolce Syrup

1/2 cup white sugar

1/2 cup brown sugar

1 cup water

1 tsp vanilla

1 tsp  ground cinnamon

1-2 cinnamon sticks

1/2 tsp whole cloves

1/2 tsp whole allspice

Peel of one small orange (a clementine cutie works well)

Combine all ingredients in a small saucepan. Simmer on low heat for 40 minutes. Mixture should be very fragrant. Remove cinnamon sticks, cloves, allspice and orange peel from the syrup. Syrup may be stored in the fridge in an airtight container.

For Apple Cider:  

Place 2 tablespoons (more or less depending on how sweet you like your cider) cinnamon dolce syrup in the bottom of a mug. You can add a little caramel sauce in the bottom of the mug at this point also. Fill mug with apple juice. Microwave for about 1 1/2 minutes until throughly heated. Topped with whipped cream and caramel, if desired. Serve and enjoy!

Beverage is best enjoyed by a fire.

I’d certainly argue that this is way better than Apple Spice at Starbucks. It has more flavor for which I give much of the credit to the orange peel. I also love that you can easily control the level of sweetness.

Then again, I’m not exactly unbiased.

What is your winter drink of choice? Anyone like eggnog?

I haven’t actually tried it since I was 10 or so, but I remember thinking it was the nastiest thing ever. I’m afraid to try it again!

I hope everyone is enjoying getting ready for Christmas! I can’t believe it is so soon.

Girls Life Magazine Feature: Uncut Edition

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I was featured in the October/November issue of Girl’s Life Magazine.

It’s on page 82; you should really check it out. You can find out super random information like my favorite food!

I was beyond excited when they asked to feature me and I sent them a ton of information for the potential article. Obviously, not everything I gave them (they asked for quite a few things and I’m not exactly concise!) could be published in the magazine. I’m incredibly grateful that they chose to feature me at all.

I thought it would be fun to share with you just some of the Q&A and pictures that weren’t printed. Here ya go:

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How would you describe your personal style? Casual and practical, yet fun and girly. I like to keep the basics pretty simple, but add fun touches to dress things up. I definitely believe that a cute scarf makes an outfit in the same way an interesting pillow transforms plain bedding into something personal and unique.
 
How would you describe your food? I strive to create food that is delicious and satisfying, yet nourishing and nutritious. There’s nothing worse than feeling sick or lethargic after eating a meal. I love making food that is both tasty and makes you feel good. I always use lots of fresh ingredients.
 How is the food you enjoy making representative of your personal style? My food is basically my heart on a plate. Just as I’m practical, yet quirky and fun, so is my food. I’m outdoorsy and active, yet girly; my food provides fuel for the body while delighting the tastebuds.
 
How has your blog changed since you started it? At the beginning I was all about healthy, healthy, healthy. If a food wasn’t totally 100% “healthy” and nutritious, I wouldn’t post about it. Now, I’ve realized that I can post whatever I want. If I make something delicious, I’ll post it no matter the nutritional value. A healthy life can include some not-so-nutritious indulgences.
When it comes to food, what is the most important thing? That it looks appealing! I know it sound superficial, but you eat with your eyes first, so if a food looks unappetizing you’re automatically going to not like it as much.
When did you start cooking? What’s your first memory of cooking, or being in the kitchen?
I’m pretty sure I was born with a spatula in hand! No really, every since I was itty bitty I’ve  loved to be in the kitchen. I was friends with these girls who lived two doors down from me and I remember when I would go to their house their mom would let us make muffins without a recipe. She would just put in some flour and sugar and let us add anything we wanted: cereal, marshmallows, whatever. I thought it was the coolest thing ever. I think that is when I first realized how much I love experimenting and being creative in the kitchen. I was probably six at the time.
Who is your favorite chef/celebrity chef? What’s your favorite cookbook?
 I’m a bit of a food network junkie; I love so many different chefs. I’d have to say Emeril Lagasse though. He was the first chef I ever remember watching, when I was 8 or 9. I love the energy and life he displayed in the kitchen. He made me realize that the kitchen isn’t just a place to slave away, but rather a place to have fun and enjoy your time in.
I’ll be honest, I almost never use cook books. I could spend hours at Barnes and Noble perusing through cookbook after cookbook, but I never actually cook from cookbooks. I have issues following directions. I mostly use recipes as inspiration. Any cookbook with lots of bright, vivid pictures is a win in my book. Lately, I’ve been loving Peas and Thank You by Sarah Matheny; I’m no vegan but it’s fun to try new things.
 
What does cooking mean to you?
I see it as as an act of love. I may not go around telling everyone I love them, but I think the message is conveyed when I serve them fresh cobbler with homemade ice cream.

 
What else do you do, aside from cooking? So many things! I love to play tennis. I spend a lot of time at the lake and I love kayaking, wakeboarding, tubing, jet-skiing. Hiking and swimming are great also. I’ve recently started experimenting with photography. I’m on student council and help lead a youth group at my school. I’m also pretty involved at my church. Pretty much I’m one of those people who gets involved in every possible activity! I’ve learned that eating a nutritious diet helps fuel me for all of these activities!

Do you want to cook professionally? In some form, yes. The late nights and intensive labor of being a restaurant chef don’t appeal to me, though. I’d love to teach cooking classes, be a food writer or work on recipe development for a magazine. Nutrition research also intrigues me. Food will definitely affect my future career path in some form.
 
Why is it important for tweens and teens to get in the kitchen? I think it’s a great creative outlet. I’ve always been jealous of people who are really artistic as I can’t paint or draw to save my life. But, then I realized, I am artistic and creative! Food is my medium :)
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The pictures are of my Cinnamon Apple Crunch Bars (with peanut butter option) and my favorite parfaits. The recipe should be posted on GirlsLife.com within the next week or so. If you want it sooner, feel free to email me and ask for it.
When it comes to food, what do YOU think is the most important thing?

How would you describe the food that YOU make?

Feel free to answer any of the questions about yourself! I’d love to know more about YOU!

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My Favorite Muffins: The Choice is Yours

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I’ve been holding back on you. I’ve never shared with you the recipe for my and my family’s favorite ever muffin recipe: Applesauce Spice Muffins. The name doesn’t allude to anything grand or special, but let me tell you these muffins are glorious. You’ll find yourself eating one and then another and, before you know it, ten muffins will have somehow found their way into your person. Tricky little guys these muffins are.

Oh and whenever we share these with anyone, they undoubtedly ask for the recipe. If I was the betting type, I would consider waging money that someone might just ask you for the recipe.

I decided to make them a little healthier. Now, you won’t find me trying to improve the nutritional value of a cupcake. Healthy cupcake just screams oxymoron to me. But if I can make muffins, perfect little breakfast pastries from heaven that they are, a little healthier, you can bet I’m going to do it.

I’ve decided to share with you both the original recipe and the “healthier” version. They are both wonderful and delicious. I won’t say they taste exactly the same, because they don’t. But I happen to love both of them. If you just can’t decide, make both.

Make these today. Save some for tomorrow – perfect way to celebrate Muffin Monday.

Family Favorite Applesauce Spice Muffins

Ingredients:

1/2 cup butter or margarine, softened

1 cup sugar

1 egg

1 cup applesauce

2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 Tbsp cinnamon

1 tsp allspice

1/4 tsp cloves

Powdered sugar

Directions:

Preheat oven to 350 degrees. Cream butter, add sugar, beating at medium speed; add egg, beating well. Add applesauce, mixing well. Combine flour and next 5 ingredients; add to creamed mixture. Fill greased mini muffins pans about 3/4 full. Bake for 14 minutes. Cool. Dust with powdered sugar just before serving/eating. Enjoy!

*batter can be stored in an airtight container in the fridge for up to two weeks prior to baking as they’re best fresh

Extra Fueling Applesauce Spice Muffins

Ingredients:

1/4 cup of butter, softened.

1/4 cup sugar (I used blended sucanat)

1/4 cup honey

2 eggs

1 1/4 cups applesauce

2 cups whole wheat pastry flour

1 tsp baking soda

1 Tbsp cinnamon

1st allspice

1/4 tsp cloves

Powdered sugar

Directions:

Preheat oven to 350 Degrees

Cream together butter, sugar, honey, and 1/4 cup applesauce. Add eggs and  remaining applesauce, mixing well. Combine flour and next 5 ingredients; add to creamed mixture. Mix well. Filled greased muffin pans about 3/4 full. Bake for 14 minutes. Cool dust with powdered sugar just before serving.

*Both recipes make about 30-36 mini muffins

*It is correct that the original recipe has one egg and the healthified recipe has two. That is not done to improve nutritionally value, but it simply what worked in my experimentation.

Which muffin recipe will you try?

Are you good at making decisions?

I am not. Even little tiny decisions, take me forever and usually end with, “I’m good with anything, you decide.” But as bigger decisions loom in my future (hello college, career choices, etc), I’m realizing that little decisions such as what restaurant to go to or whether to do my English presentation on Powerpoint or Prezi really aren’t all that important.  Of course, in the instance of these muffins my inability to make decisions would surely come in handy. I’d make both and be better off for it. You should do the same (:

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Perfection +Things I’ve Learned

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I just want to be one of those people who has it all together.

Ya know the type; the one who, when the teacher gives you 5 minutes to study before a test, doesn’t even look at their notes because they already studied plenty the night before.

The one who has never been late to anything in her life.

The one whose locker is totally organized and color coded.

The one who never seems frazzled or overwhelmed.

They’re probably ridiculously good at everything,

And their hair, always perfect. Like perfectly perfect.

And of course they always have plenty of time to spend doing all the things important to them.

I’ve discovered that person, that seemingly “perfect’ person, doesn’t exist. Even the ones who seem to have it all together, in actuality don’t. I need not strive for perfection. If I can simply be a little better, a little kinder, a little more organized, a little more loving each day than I was the day before, I am, in fact, succeeding.

But if she/he did exist, that person is so not me, like at all. I’m the one who takes my government notes with me to lunch because it just hit me how unprepared I am for the test next period. I have yet to remember to take that locker shelf to school that I’ve been meaning to take for the last 4 weeks. I get frazzled at the simplest things. You don’t even want to see me in my mad frenzy out the door in the mornings. I’m definitely not ridiculously good at everything. And I think my hair is going to stage a revolt if it spends one more day in a pony-tail.

Most importantly, I’ve neglected you, my dear bloggy friends. In the frantic frenzy of school, homework, college applications, sports, life, etc., my blog has unintentionally been pushed down on my to-do list (not that I actually have one of those, see above). Sleeping has also been significantly moved down, so don’t feel too bad.

But, blogging it important. I miss it. Maybe I’ll never be someone who blogs everyday. I’m okay with that. But, posting at least weekly (maybe more often) is something I’m willing to commit to. This little month-long hiatus is not okay.

I may not have it all figured out, but I’ve certainly learned a few things in my years of living.

1. Teachers like it when you make a cookie cake documenting how much you love their class. It may or may not guarantee you an A for the quarter. You didn’t hear it from me.

2. Cupcakes are marvelous. I need a job at that place.

3. Friday night football games are funnnn.

4. Everything seems more funnnn if you type the last letter in a word multipleeee timessss.

First Day of School Lunch

5. I really don’t like packing lunches. But, I’m trying to come up with creative ways to make lunch packing easy and more fun. Ideas? I might just do a post on it in the future.

6. You peeps like recipes. Hence, I’ll post one soon.

Laterrrrrr.

Tiramisu Cupcakes with Whipped Cream Frosting

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So, I have to tell you something: I don’t like cake – like at all.

But, then I tried Tiramisu cake and I surprisingly enjoyed it thoroughly.

I usually find cake dry. The addition of the coffee after baking adds moisture without sogginess.

Usually if I saw a cupcake with as much frosting as in the picture above, I would be disgusted. I am not a frosting gal. But, this frosting isn’t really frosting; it’s really whipped cream in disguise.

And whipped cream, whipped cream is a whole other story. I’ve been known to eat plates full of whipped cream at thanksgiving because I don’t like pumpkin or apple pie.

You are probably questioning our friendship now that I’ve told you that I’m not a huge fan of cake, pie or frosting. But, please don’t leave just yet. You need this recipe.

Of course, I had to transform the cake into cupcakes. Because everything is cuter in adorable, little, individual sized form. Duh.

Whatevs. Make. These. Now.

Mmkay?

Tiramisu Cupcakes

Inspired by this recipe.

This delicious cupcakes are the perfect Italian treat. Thanks to a little “cheating” they are easy to make too!

Cake:

1 (18oz) box white cake mix

Ingredients to make the cake mix (usually eggs, oil, water)

1 ½ tsp instant coffee powder

1 cup prepared coffee, cooled

Filling:

1 (8oz) package mascarpone (if you can’t find it, google “substitute for mascarpone”)

½ cup powdered sugar

2 tablespoons coffee flavored liquor (i.e. Kahlua)

Frosting:

2 cups heaving whipping cream

¼ cup powdered sugar

2 tablespoons coffee flavored liquor

Coco powder and/or chocolate shavings for garnish

Instructions:

  1. Prepare cake according to package instructions, stirring in instant coffee powder before cooking. Divide between 24 standard sized cupcakes or 12 oversized cupcakes (I did 6 in an oversized cupcake pan and 10 regular). Bake according to package directions. Let cool.
  2. Using a fork or toothpick poke numerous holes in the cupcakes. Place the cooled coffee in a pourable measuring cup and drizzle coffee over each cupcake. The cupcakes should be moist, but not soggy. All of the coffee may not need to be used.
  3. To make the filling beat together mascarpone, ½ cup powdered sugar, and 2 tablespoons coffee liquor. Set aside.
  4. Make the frosting by beating together whipping cream and remaining powdered sugar and liquor.
  5. Using a cupcakes corer or other creative device, remove a tiny part of the middle of the cupcakes. Use a frosting bag to inject the cupcakes with the filling, let the filling come over the top and form a blob on top of the cupcakes. With an additional frosting bag, pipe on frosting, covering the filling. Garnish with cocoa and chocolate shaving, if desired.

Using a vegetable peeler to remove the center of the cupcakes

All except for the one in the back right have just  overflowing filling, no frosting yet.

Just becuase I think it's pretty

Any foods that you dislike that are commonly adored?

P.S. Thanks for your Trader Joe’s recommendations. I went and am super jealous of all of you who have a TJ’s within, ya know, 1000 miles of you.

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Vegan Week Summary + Trader Joe’s

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Hello!!

Just wanted to check in and report to you about my 5 days of being vegan. Sorry for the minimal posting; my sister flew in Saturday and we spent the weekend camping and white water rafting and I’m now getting ready to head back to Texas.

Anyway, as I mentioned before, last Monday-Friday I decided to go vegan. I thoroughly enjoyed my short run with veganism. Before the week began, I decided that I was not going to be using any substitutes. No tofu, or vegan cream “cheese” or anything like that for me. I understand the use of these things for long-term vegans, but I knew I could live without them for 5 days. I did use some almond milk and made muffins with soymilk, but I don’t really count that since I always use almond milk.

The week went great! I loved trying new foods and never missed meat or dairy. I don’t think 5 days is enough to totally change the way I feel or for me to fully experience veganism, but I did feel good. I did find myself a little hungrier during the day, but I would just have a little snack and that fixed that. Of course, I probably wouldn’t have had that problem except that I’m a total carb girl. Sure, I could have had beans or nuts or whatever, but I’d much rather have fruit or bread or something.

I always felt surprisingly full after dinner. Three nights starred Momma Pea’s recipes. Noodle Salad with Peanut Mmm Sauce started the week on a good note and made me realize the challenge wouldn’t be too hard. The next night we had black bean burgers.  

I loved these and will definitely be making them again. I always love a good black bean burger. Wednesday we had Red Lentil Enchiladas sans cheese/”cheese” and topped with guacamole. Avocado is better than cheese anyway, right?

I’m glad I went vegan as it totally got me to experiment and try new things while eating nutritiously. I may even consider going vegan for a longer period of time (lent???). If I felt it was necessary, I do think I could be totally vegan, but I’ve mentioned before why I’m ethically okay with eating meat. I do think eating away from home, whether a restaurant or another person’s house, could pose a challenge. Anyone who is a long-term vegan/vegetarian have any tips for doing so?

Source

Totally changing subjects, but I’m going to Trader Joes’s in Sante Fe on Wednesday. I’ve never been before so I’m pretty excited as I know many of you love it and I have heard many of y’all talk about great products you get there.

If you are an omniovore, would you ever consider going vegan for a while?

If you’re a vegan/vegetarian, do you have any tips for maintaining your diet in social situations? How often do you use vegan substitutes for non-vegan food (Daiya cheese, fak’n bacon, etc.)?

EVERYONE: What is your favorite thing from Trader Joe’s? What should I get while I’m there? Any good car snacks?