Tuesday, August 30, 2011

Miranda Lambert's Raspberry-Lemon-Yogurt Bread



Posted by: Maggie

When I saw this recipe over on Kelly's site last week, I knew that I had to make it before summer was over.  I adore the combination of tart citrus and juicy berries - possibly even more than I like chocolate. I know, blasphemy. But come on, in the summer I want to be refreshed, not weighed down by rich, heavy (albeit delicious) chocolate.


The fact that this recipe comes from one of my favorite country stars of all-time made this bread even more appealing. Apparently, Miranda Lambert is quite the cook, and shared this recipe with Self Magazine in a recent issue. Now that I know she has delicious recipes like this in her cooking arsenal, I think Miranda needs to take some time off from recording awesome music and hanging out with her hot husband to write a cookbook!

If you're not familiar with Miranda Lambert, please watch this immediately, so that you too can become a fan:




Now that that's out of the way, here's what you'll need for one delicious loaf of bread:

Vegetable oil cooking spray
2 cups all-purpose flour
2/3 cup plus 1 tablespoon sugar, divided
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fat-free lemon yogurt
2 large eggs, lightly beaten
4 tablespoons unsalted butter, melted and slightly cooled
Grated zest of one lemon (tip: I recently discovered that it's much easier to zest organic lemons. The skin is less bumpy, and as an added bonus you're not ingesting pesticides!)
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 cups raspberries (I used frozen, but feel free to use fresh)

Preheat your oven to 350 degrees. Generously spray your loaf pan with cooking spray and set aside. In a large bowl, combine flour, 2/3 cup sugar, baking powder, baking soda, and salt. In a medium bowl, combine yogurt, eggs, melted butter, lemon zest, vanilla extract, and lemon extract. Stir together to thoroughly combine. Pour yogurt mixture into flour mixture, and stir to combine. Don't over-mix or the bread will be tough. I didn't even use my mixer for this recipe - just a spoon! In a separate bowl, toss raspberries with the reserved 1 tablespoon of sugar. Gently fold raspberries into the batter. Scrape batter evenly into the loaf pan, and bake for 60-65 minutes, or until the top springs back when you gently touch it.

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Source: Adapted from Eat Yourself Skinny

Thursday, August 25, 2011

Bread Pudding


Posted by: Annie

This week is my last week of freedom. This Monday, school is no longer out for summer, and my days of lounging at the beach and playing at the pool are coming to an abrupt end. However, the dorky student I was in high school has translated to me being a dorky high school teacher and I am a teeny bit excited about my new teaching supplies and the general idea of a fresh start to a new school year.

Today I had a whole list of errands to run and supplies to purchase to prep for next week, and I realized that I should really enjoy the free time I have left before my evenings are filled with grading papers, writing lesson plans and going to bed at absurdly early times. So at 11 am this morning, I found myself salvaging a two-day old french baguette and making my first bread pudding. This bread pudding would be delicious served after dinner warm with ice cream or even as a breakfast dish. OR, if you are anything like me it tastes delicious standing up over the sink, because we all know that when you eat desserts standing up, they do not count. :)

What you will need:

1 stale french baguette
3 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups skim milk
3/4 cup white sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract

Preheat oven to 350 degrees.
Slice baguette into half-inch slices and then rip each slice into smaller pieces. Arrange the bread in the bottom of an 8-inch casserole dish and drizzle with melted butter. Sprinkle raisins on top if desired. In a medium bowl, combine eggs, milk, sugar, cinnamon and vanilla. Pour egg mixture evenly over the bread and using a fork push push down the bread to ensure that the bread soaks up all of the mixture. Bake for 45 minutes until the bread is springy to the touch.

Slightly adapted from: All Recipes

Monday, August 22, 2011

Creamsicle Cookies



Posted by: Maggie


Before I talk about these cookies, can I just mention how difficult it was to get that darn orange sliver to balance on top of the cookie stack? I must have replaced it about 10 times while trying to snap a photo. Oh, the trials and tribulations of food photography.

I've had these cookies from The Girl Who Ate Everything bookmarked for quite some time now, and am so glad I finally made them. I thought that a recipe reminiscent of an ice cream truck favorite would be the perfect way to start wrapping up summertime, since it is (finally) almost over. It has been years since I've had a creamsicle, but the flavors of this cookie bring me right back to childhood.

Here's what you'll need:

2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 large egg
1 teaspoon vanilla
Zest of 2 oranges
1 3/4 cups white chocolate chips

Preheat your oven to 375 degrees. In a small bowl, stir together the flour, baking soda, and salt. In a large bowl, beat butter and sugars together until creamy. Beat in egg and vanilla until thoroughly incorporated. Gradually beat in flour mixture, being careful not to over-mix. Lastly, mix in orange zest and white chocolate chips.

Line your baking sheets with parchment paper. Roll dough into balls, and bake for 8 minutes or until just golden around the edges. I got 29 medium sized cookies out of this recipe.

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Source: The Girl Who Ate Everything who got it from Baked Perfection

Monday, August 15, 2011

Spicy Roasted Chicken Wings


Posted by: Annie

Hello.  My name is Annie, and I have been absent from this blog since July 4th.  I have been a terrible co-blogger to Maggie, and vow to get back in the blogging game!  My absence from the blog world has been due to my recent move from Philadelphia back to New Jersey, and also due to the hardships of my summer job that requires me to take the two best kids to the pool or beach every day. I know - tough life.  I also have moved back in with my mom, and have had to adapt to her kitchen, and cooking and baking on her turf! Ok, excuse time is over.

This past weekend Scott and I spent a lovely day at Ocean Grove beach, and spent the evening making Pioneer Woman's amazing wings, roasted red potatoes, corn on the cob, and devouring a loaf of french bread. I will say this, the wings were outstanding, the meat literally fell off the bone, and the skin was crispy and so flavorful.  Make these now!!!!

 Here's what you'll need:

24 chicken wings
2 sticks salted butter
1 tablespoon Morton's hot salt
1/2 cup lemon juice

First, clean and pat dry your chicken wings. Set aside. Next, in a medium sauce pan, melt butter and then stir in seasoning and lemon juice. Using tongs, dip each wing into the sauce and place on a baking sheet. I placed a cooling rack on top of my baking sheet, which I think    really upped the crisp factor. After all the wings have been dipped in the butter mixture, take the remaining butter and use a pastry brush to give them one last coating. Sprinkle the wings with a little more seasoning. Roast the wings in the oven at 400 degrees, for approximately thirty minutes. Half-way through cooking, flip the wings and give them an extra coating of butter and seasonings if desired. Place the finished wings under the broiler for a few minutes, until they are nice and golden brown.

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Source: The Pioneer Woman

Monday, August 8, 2011

Vanilla Cupcakes for Two



Posted by: Maggie


I kind of wish I never made this recipe...

Now that I know how easy it is to make two perfect little cupcakes, I'm concerned that I'll do it way too often. Since there is no waiting for the butter to soften, these cakes were mixed up and baked in a matter of 20 minutes. Amazing. And addicting.

I topped these with cream cheese frosting since I had a little bit of cream cheese leftover from the blueberry lemon cheesecake bars, but you can use whatever you want. Even canned frosting...your secret is safe with me!



Here's what you'll need:

For the cupcakes...

1 egg white
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 heaping teaspoon baking powder
pinch of salt
1 1/2 tablespoons milk

Preheat the oven to 350 degrees, and line your muffin tin with two liners.

In a medium bowl, whisk together egg white and sugar until thoroughly combined. Whisk in butter and vanilla until fully incorporated. Add in flour, baking powder, and salt, and stir until completely incorporated. Stir in milk.

Divide the batter between the two liners, and bake for 15-17 minutes, or until cake is set. (Note: The original recipe said to bake for 10-12 minutes, but mine took 16. You may want to keep an eye on things starting around 10 minutes just in case my oven was running cool or something.)

Let cool completely before frosting.

For the frosting:

2 ounces cream cheese, softened (1/4 block)
1 tablespoon butter, softened
1 cup powdered sugar, sifted

Beat together the cream cheese and butter until smooth. Add in the powdered sugar and beat until fully incorporated and creamy. Color with gel food color if desired.

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Source: How Sweet It Is (cupcakes)
Muh Brain (frosting)

Thursday, August 4, 2011

Seared Salmon with Dill Dijon Sauce



Posted by: Maggie

It's time for something healthy. I give away or share the majority of the baked goods you see on here, but that doesn't change the fact that I had two slices of the peach pie, and two of the cheesecake bars over the past week and a half.

In the interest of not giving myself diabeetus, I decided to end my sugar binge and make this easy, healthy, and delicious salmon recipe. This recipe makes enough sauce for about 4-6 servings of salmon, but I just cooked one piece and will probably end up using the rest of the sauce as a dip for carrot sticks or fingers.

I am all about sauce on my food. Oftentimes I will specifically order something at a restaurant because I think the sauce sounds delicious. I recently ordered a patty melt specifically because it was served with chipotle ketchup. Not because I actually wanted a patty melt. This sauce does not disappoint. It is so rich and creamy from the greek yogurt that you will have a hard time believing it's fat free. And the dill...oh yum. I challenge anyone to find an herb that smells better than that stuff.

Make it for dinner tonight - I promise you won't regret it!

Here's what you'll need:

1/4 cup dijon mustard
1 6-ounce container fat-free Greek yogurt (I swear by the Fage brand - it's the creamiest!)
3-5 tablespoons chopped fresh dill, removed from tough stems

4 6-ounce salmon fillets
Salt and pepper
2 tablespoons canola oil

Mix dijon, yogurt, and dill in a small bowl. Set aside in the fridge until you're ready to serve.

Rinse salmon fillets and dry thoroughly. Season the non-skin side with salt and pepper. In a non-stick skillet, heat canola oil over medium high heat until shimmering. Place salmon seasoned side down into pan, and cook for about 3 minutes on each side, or until salmon flakes easily with a fork.

Serve fillets with sauce spooned over the top, and additional dill for garnish.

Source: Adapted from Blue Kitchen

Monday, August 1, 2011

Blueberry Lemon Cheesecake Bars



Posted by: Maggie

Blueberry and lemon is one of my all-time favorite flavor combinations. I have been sitting on this recipe for over two years, ever since Emily first posted it on her blog. I'm not sure why it took me so long to make this, but I am kicking myself for not making it sooner. These things are delicious. Thank goodness I gave most of them away, because I could have easily polished off the pan.

Fortunately for my waistline, my dad moved to Arlington, Virginia (precisely 3.1 miles away from me!) on Sunday, and I was able to give most of these bars to him. I'm so excited to have him living here in the area. The rest of my immediate family all lives in New Jersey (now including co-blogger Annie - she just moved back to Jersey from Philly), and it's nice to know he's just a short drive away!

In unrelated news...

1. I have watched the first two seasons of Friday Night Lights on Netflix Instant in the span of 13 days. I'm not proud of this. I'm just kind of appalled at the level of couch potato commitment that takes, and felt the need to share it. P.S. Watch Friday Night Lights if you don't already. I know I'm turbo late to the party, but now I want to talk to people about Tyra and Landry and how stinkin' cute they are.

2. Jeff and I ended up being hermits on Saturday, and stayed in to watch The Shining (which both of us have seen many, many times) instead of going to see Horrible Bosses as planned. We googled stuff about The Shining while watching, since we're movie trivia nerds, and ended up finding this gem:

Image via


Yes, that is a cuckoo clock. Yes, Jack Nicholson pops through on the hour and yells "Hereeeeee's Johnny!" No, it is not available for sale. Yes, I got irrationally angry when I found out it was art, and not a mass produced item.

3. One of my favorite things about having a blog is finding out how readers happened upon our site. I regularly check our stats to see what search terms people are using to find us. Yesterday, someone searched for "my boyfriend calls me a devil." Someone searched for "squirrel sitting in refrigerator" (edited for spelling) a few weeks ago. To both googlers, thanks for stopping by, and I am sorry you only found recipes here instead of useful solutions to your problems. To devil girlfriend, I suggest telling your boyfriend that said nickname hurts your feelings. To squirrel person, I suggest donning protective clothing, gloves, and head gear, opening your fridge slowly, and letting the squirrel out. I would not suggest cooking it, as I hear they are gamey. That is your daily advice, courtesy of A Bitchin' Kitchen.

I will stop rambling and give you the recipe now!

Crust:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar

Filling:

12 ounces (1.5 packages) cream cheese, softened
3/4 cup granulated sugar
3 tablespoons fresh lemon juice
Zest of 2 lemons, grated
1 teaspoon almond extract
2 large eggs
1 pint blueberries

Crumb Topping:

1 cup brown sugar, packed
3/4 cup all-purpose flour
1/2 cup finely chopped almonds, toasted
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces

Preheat oven to 350 degrees. Line a 13x9 pan with aluminum foil, leaving an overhang to lift bars out. Spray foil thoroughly with cooking spray.

For the crust, whisk together flour, baking powder, and salt in a medium bowl. In a large bowl, beat together sugar and butter on medium speed until creamy, about 2 minutes. Reduce mixer speed to low, and gradually beat in flour mixture until just combined. The mixture will be crumbly; that's how it's supposed to look! Press mixture firmly into the bottom of a prepared pan. Bake for 15 minutes, or until golden brown. Remove from oven and set aside.

For the filling, beat together cream cheese and sugar on medium speed in a medium sized bowl. Add in lemon zest, lemon juice, and almond extract, and beat thoroughly to combine. Beat in the eggs until combined (about 1 minute).  Pour the filling over the top of the crust, and sprinkle with blueberries. Return pan to oven, and bake for 20 minutes, or until set.

To make the topping, combine the brown sugar, flour, toasted almonds, cinnamon, and salt in a large bowl. Stir together until mixed. Knead in pieces of butter using a fork or pastry blender until butter is well incorporated. What I do at this point to make sure I get sizable crumble chunks on my dessert is this: Take the crumble mixture you just make, and pack it into two or three balls. Crumble the ball into pieces. This way, chunks will stay together and you will get the perfect crumble texture. I just typed crumble a lot. Crumble, crumble, crumble. Sprinkle the crumbles over the cheesecake layer. Return pan to oven, and bake an additional 20 minutes, or until golden brown. Cool for an hour before lightly covering and chilling for 2 hours.

Slice into 15 bars, and enjoy!

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Source: Sugar Plum
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