Weekend Road Warriors

 

Another weekend, another road trip. What a crazy Thanksgiving weekend it was! Joey and I traveled home to NW Iowa for Thanksgiving, then over to Chicago with my mom and Joey's parents to watch his brother play for Bethel University in the NCAA Division III Football Playoffs. And on Sunday it was time to head back home.

Bethel won. We had a wonderfully exhausting time. And I got to spend a lot of time with family and loved ones. There really is so much to be thankful for.

Madison

Pumpkin Pie Smoothie

After this past weekend, are you in need of something to lighten you up?

Would you rather just be eating pumpkin pie?

Yeah, I'm with you on that one. I don't care how many times I've had it, I love pumpkin pie and I wish it stuck around longer than just two months.

What keeps my cravings at bay these days? Pumpkin Pie Smoothies.

If you follow any health blogs, you've probably seen a recipe or two similar to this sometime in the last couple of months, for good reason.

Though it may sound a little strange, it tastes totally delicious and is completely healthy and safe for every day consumption. One of these smoothies has less than 300 calories per serving, over 1,000 mg of potassium, 388% vitamin A, 40% vitamin B6, and over 25% vitamin C. Of course, this depends on the type of protein powder you use, but it's a nutrient powerhouse no matter what type of protein you choose.

Give it a try. You won't be sorry.

Pumpkin Pie Smoothie
(Printable Recipe)
Ingredients

*1 medium banana
*1/2 cup milk
*1 scoop vanilla whey protein powder
*2 tsp. Stevia, Splenda, or honey
*1/2 cup canned pumpkin
*5-7 ice cubes
*1/4 tsp. ground cinnamon

Instructions
*Place all the above ingredients in a blender and blend or process until smooth. Pour into a glass and enjoy!

Happy Cooking

Madison

Eggnog Sweet Rolls

 

Happy Thanksgiving. Okay, so I'm a few hours ahead of the game, but I wanted to give you this recipe for Eggnog Sweet Rolls, in case you haven't been bombarded with enough recipes to last you a lifetime.

If you're in need of a breakfast on, say, Friday morning before hitting the Black Friday sales, this would be the recipe. I don't care what anyone else says, Black Friday is always a good idea. My mom and I have gone many times over the years, and although we never really have a goal in mind, being part of the craziness is kind of fun.

Or, you could just sit with one of these rolls, curled up by the fire and watch Oprah while thinking about how blessed you are and how much you have to be thankful for: family and friends, a home and a job, delicious food and health. So many blessings to count.

What are you all thankful for?

Have a great one, all!

Eggnog Sweet Rolls
(Printable Recipe)
Ingredients

Rolls
*1 3/4 cups 2% milk
*1/4 cup canola or vegetable oil
*1/2 cup sugar
*2 pkts. active dry yeast 
*3/4 tsp. baking soda
*5 cups all-purpose flour
*2 Tbsp. butter, melted
*1/3 cup sugar
*Ground Cinnamon

Eggnog Icicng 
*4 oz. cream cheese, softened
*1 cup powdered sugar
*2 to 3 Tbsp. eggnog

Instructions
*In a large pot, combine the milk, oil and 1/2 cup sugar. Heat over medium heat until the mixture is very warm but not hot (about 110°F). Remove from heat. Sprinkle the yeast atop the milk mixture at let it sit for 1 minute. Stir to combine.
*Stir in four cups of the flour with a spoon or rubber spatula until wet and dry ingredients are well-combined. Sprinkle the baking soda atop the dough along with the remaining 1 cup of flour. Knead in by hand until the dough is soft, smooth and stretchable.
*Transfer dough to a clean, lightly-oiled bowl. Cover with a towel and let sit for an hour, or until doubled in size.
*Preheat oven to 350°F. 
*Turn out dough onto a lightly floured surface and press by hand into a rectangle (about 15x6-inches).
*Bush dough with the melted butter. Sprinkle with the 1/3 cup sugar and sprinkle generously with ground cinnamon. Roll the dough into a log lengthwise, pinching the seam together to hold it closed. Cut into 2-inch pieces.
*Lightly-grease two 8-inch round cake pans. Place the 2-inch pieces in the cake pans, about an inch apart. Bake for 16 to 20 minutes, until the rolls are lightly golden puffed up. Cool slightly on wire rack.
*Meanwhile, prepare icing. In a bowl, whisk together the cream cheese, powdered sugar and eggnog until smooth. Spoon over warm rolls and consume immediately. :)

Happy Baking!

Madison

Back From the Beach

This past weekend I took a much needed (and very much enjoyed) long weekend. And how did I spend it? At the beach, of course! I don't get to spend nearly as much time with my dad (or any of my family, for that matter!) as I would like to, so when I realized there were a few extra vacation days in my reserve, I took full advantage of some father-daughter bonding time.

We spent three days at the beach, working out, walking the beach, eating amazing breakfasts at the Ponte Vedra Inn & Club, and going to another Gator game down in The Swamp. A food revelation was also had: melon, a sprinkle of sugar, and a squeeze of lime juice on top. Delish!

Oh, and did I mention how much sleep I got? Lots and lots of sleep.

But the best part of all was simply spending quality time with my dad: my hero, my friend, and pretty much the coolest guy on earth.

Back soon with a recipe once I get my apartment in order and a few loads of laundry done.

Happy Monday!

Madison

Holiday Fruit Pie

The emotional connection I have with this pie is a little bit ridiculous. Perhaps it's borderline obsessive.

It was part of the November 2009 "Easy Holiday Baking" feature in Better Homes and Gardens - the first project I worked on while I was an intern at the magazine. And while I wasn't the creator of the recipe, I did see it through from conceptualization to testing to photography and finally, I wrote the copy to accompany this amazing dessert.

Last December, Joey and I had plans to go on our first real date. And then a snowstorm hit and our plans to go somewhere were squashed. Instead, we ate a dinner I made at home, and for dessert I made this pie. I like to think it was what sealed the deal on our relationship.

I'm pretty sure this pie has magic powers. It's made with both fresh and dried cranberries, and some golden raisins thrown in for good measure. It pops in your mouth with bright, tangy flavor
that's just tart enough to keep it interesting. And because it's tangy and tart, it doesn't leave you with that sickeningly sweet feeling. Meaning you can eat two slices. Or three.

Holiday Fruit Pie
Straight from Better Homes and Gardens magazine | November, 2009 
(Printable Recipe)

Ingredients
*1 Recipe Butter Pastry, recipe below
*1 (12-oz.) bag  fresh cranberries or frozen cranberries
*2 to 3 tsp.  finely shredded orange peel
*1 cup  orange juice
*1/2 cup  golden raisins
*1/2 cup  dried cranberries
*1 cup  sugar
*1/4 cup  all-purpose flour
*1 egg, lightly beaten
*2 to 3 tsp.  sugar

Instructions
* Prepare Butter Pastry.
*In saucepan combine cranberries, orange peel, orange juice, raisins, and dried cranberries; bring to boiling over medium heat. Cook, uncovered, 3 minutes. In bowl combine sugar and flour; add to saucepan. Cook and stir until thickened and bubbly; cook 1 minute more. Remove from heat.
*Preheat oven to 375 degrees F. On floured surface, roll one dough portion to 12-inch circle. Wrap pastry around the rolling pin. Unroll into 9-inch pie plate. Pour in filling. Trim bottom pastry to 1/2 inch beyond edge.
*On floured surface, roll remaining dough to 13-inch circle; cut into 1/2-inch-wide strips. Weave strips over fruit filling in lattice pattern. Press strips into bottom pastry rim. Seal and crimp edge, if desired. Brush with egg and sprinkle with 1 tablespoon sugar.
*Cover edge with foil. Bake 25 minutes. Remove foil. Bake 20 minutes more or until top is nicely browned and filling is bubbly. Let stand at least 1 hour. Makes 8 servings.

*Butter Pastry: In a large mixing bowl combine 2-1/2 cups all-purpose flour, 2 tablespoons sugar, and 1 teaspoon salt. Using fork, cut in 1/3 cup chilled shortening and 6 tablespoons chilled unsalted butter cut into 1/2-inch pieces until crumbly. Using fork, stir in 8 to 9 tablespoons ice water, 1 tablespoon at a time, until dough just starts for form. Knead 2 or 3 times in bowl. Divide in half. Form halves into 2 discs. Wrap with plastic wrap; chill at least 30 minutes.

Happy Baking!

Madison

Pumpkin Spice Shortbread Truffles

Happy Monday everyone! Since I ended last week on a healthy note, I thought it was a good idea to start this week off with something a little more decadent. Something you could serve to loved ones over the holidays, or just make on a Monday night and eat yourself.
 
I've made versions of these truffles before, with peanut butter and Oreo filling, which are both delicious, but I was looking for something a little different. So when Walkers Shortbread sent me some of their products to sample, I was more than a little excited. Here's a little information on Walkers:

Walkers have been baking shortbread in the Scottish Highlands since 1898. They still use only the finest pure ingredients with no artificial colours, flavourings or preservatives. Suitable for vegetarians and certified Kosher OU-D.

Of course, when it came to special sweets, you knew I was going to make something with pumpkin, didn't you? And man oh man do I love these Pumpkin Spice Shortbread Truffles. Which isn't all that hard to imagine, when you're combining pumpkin butter, cream cheese, chocolate and buttery shortbread. It's pretty much a win-win situation for everyone involved. 

Pumpkin Spice Shortbread Truffles
(Printable Recipe)

Ingredients
*14 oz. shortbread cookies (I used Walkers)
*4 oz. cream cheese
*1 Tbsp. pumpkin butter (I would guess using pupmkin pie filling would work, too)
*1 tsp. pumpkin pie spice
*1 package chocolate almond bark
*1 Tbsp. vegetable or canola oil 
Chocolate sprinkles (optional)

Instructions
*In the bowl of a food processor,  place the shortbread cookies and pulse until a fine meal forms. Add in the cream cheese, pumpkin butter, and pumpkin pie spice. Blend until smooth. Refrigerate for 30 minutes.
*In a small, microwave-safe bowl, melt chocolate almond bark according to package instructions. Stir in oil. Scoop shortbread mixture by rounded tablespoons and roll between your hands to form a ball. Dip into melted almond bark and transfer to a baking sheet lined with waxed paper or aluminum foil. Sprinkle dipped truffles with chocolate sprinkles.
*Refrigerate the truffles for at least 30 minutes or store in the refrigerator until ready to eat.

Happy Baking!

Madison

Fruit and Nut Sweet Bites

If you're anything like me, chances are you crave a little something sweet at the end of every meal. I don't care how stuffed I am. It doesn't have to be much; a bite or two is enough to keep the cravings at bay.

Lately I've been experimenting with sweet bites that won't compromise my healthy lifestyle too much. And since willpower in the face of baked goods isn't my specialty, having just a bite of pie or ice cream just doesn't suit me. Seriously, does anyone have just one bite?

These little babies are my solution. No, they're not as beautiful as a piece of pie, but they're beautiful for your hips. Similar to my Homemade Larabars, which have been one of the most popular posts on my site to date, these treats are based off a mix of nuts and dried fruit. Not only have they made a great treat at the end of a meal, but I've found that tossing a few in a zip-top bag and taking them to work helps keep hunger at bay, too.

Now if you'll excuse me, I've got packing, work and traveling to do! Will the packing and traveling ever end?! Thankfully my plans for the weekend are on the low-key side. And I couldn't be more excited. See you Monday!

Fruit and Nut Sweet Bites 
(Printable Recipe) 

These little bites are sweetened naturally thanks to prunes and cashew or peanut butter. They will be slightly sticky, but not to worry. That's how they are supposed to be. They moisture from the prunes and nut butter will keep them most for up to a week or two when stored in a zip-top bag. 

Ingredients
*1/2 cup prunes
*1/2 cup cashew butter or natural peanut butter
*1/2 tsp. ground cinnamon
*1 Tbsp. pumpkin butter (optional)
*1/3 to 1/2 cup Kashi GoLean Crunch cereal or other crunchy cereal

Instructions
*Place the prunes, nut butter, ground cinnamon and pumpkin butter, if using, in the bowl of a food processor. Process until ingredients form a paste, about 1 to 2 minutes, scraping down the sides of the bowl as necessary.
*Add in the cereal and process until all ingredients are well combined.
*Roll into balls by heaping tablespoons and store in a zip-top bag.

Happy Cooking!

Madison

Happy Baking!

Madison

Autumn Chopped Salad

Photo Courtesy of Richard Swearinger, BHG Food Editor Extraordinaire 

I love my job. Honestly, if I didn't there would be something seriously wrong with me. To be surrounded by delicious food and stimulating people day after day is a blessing in the utmost sense of the word.

Last night was no exception.

Once a year, the food editors at my parent company get together for a round of meetings and good eats. And for the second time in a row, we have made it a tradition to go potluck-style instead of dining out. Since we have a huge test kitchen, it works out well and is much more interesting than ordering off a restaurant menu.

When food editors gather, it seems a shame not to tap into the talent and creativity, no?

The recipe I made for our potluck is the ultimate in easy and delicious. It's actually a version of a salad that was passed down to me from my mom-queen of salad and all things healthy and delectable. In fact, it's one of the only vegetables my uncles and cousins actually seem to enjoy at family gatherings. Not just enjoy. Wolf down and ask for more, to be exact.

I'm already looking forward to Thanksgiving dinner for the sole purpose of eating a salad similar to this. But of course, like all things my mom does, it will taste better when she makes it than when I do.

Autumn Chopped Salad
(Printable Recipe)

Ingredients
*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans
*8 slices thick-cut bacon, crisp-cooked and crumbled
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing (I like T. Marzetti)
*Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)

Instructions
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

Happy Cooking!

Madison

Cashew Butter

Wow. This weekend was absolutely crazy! It started off with a trip to the DMV to renew my driver's license, which has been expired since my birthday last month. And like most other people, my experience was excruciating. Slow, disorganized, rude. But I felt much better getting on the road up to Minneapolis knowing I was driving with a legal license, and my new photo turned out pretty good, too.

After four hours of driving I made it up to Minneapolis and was greeted by absolute, wonderful craziness. Seven kiddos (Joey's cousins) under the age of 11 immediately whisked us down to the hotel pool for a few hours of fun and games. I also may or may not have eaten an entire tub of hummus for dinner at around 10 p.m. Friday night. Bad things happen when Jimmy John's is closed!

Saturday was all about football and watching Joey's brother, Jason, play. I'm pretty sure we win the award for most enthusiastic fans, seeing as that we were the only ones tailgating in the parking lot before it started. And after the game and dinner we were back on the road to Des Moines.

Today was exactly what Joey and I needed. We got plenty of sleep, worked out together at my gym, watched the Vikings win (!!!) and then J indulged my foodie desires with a trip to the newly-opened Trader Joe's in Wes Des Moines! The store was absolutely packed. It was beautiful, the employees were super friendly and I was ooohing and ahhing over practically everything.

Now Joey's back on the road and I'm eating a sandwich for dinner. Not just any sandwich of course. A cashew and pumpkin butter sandwich on whole wheat bread from Trader Joe's. Delish! For anyone with a serious love for nut butters, this recipe is a must. It's smooth and creamy, slightly salty and has a buttery flavor that is brought out even more by the addition of brown sugar and cinnamon. I may have found a new favorite sandwich spread, though I wouldn't count peanut butter out just yet.

Cashew Butter
(Printable Recipe)

Ingredients
*24 oz. lightly salted cashews
*3 Tbsp. olive oil or vegetable oil
*1 tsp. brown sugar or honey
*1/2 tsp. ground cinnamon

Instructions
*Place cashews in the bowl of a food processor and process for 1 minute to break up the nuts, scraping down the sides of the bowl as necesary.
*Add in the olive oil, brown sugar, and cinnamon. Continue to process for 4 to 5 minutes, scraping down the sides of the bowl as necessary, until the mixture is creamy and smooth.

Happy Cooking!

Madison

Molasses Crinkles

 

In my opinion, there's a lot to love about Thursdays. I think it has something to do with the anticipation of the weekend and the fun that's coming. Especially in the case of this weekend! Joey and I will be meeting up in Minneapolis for another Bethel football game and to spend some time with his family, including his aunt, uncle and cousins from Wisconsin. Don't worry, I'm already charging my camera and have set a reminder on my phone to take it along. 

Until Friday gets here, I'm biding my time eating cookies. Molasses Crinkles to be exact. Last night I cuddled up in front of the television with my copy of Gourmet Today, and once again, it did not disappoint with plenty of approachable, delectable recipes I couldn't wait to try. It was a tough call between Elvis Presley's favorite pound cake and these cookies. But when it comes to cookies and cake, cookies usually win in my kitchen. 

These Molasses Crinkles are a perfect workhorse for the holiday season. They're deep, rich and filled with seasonal spices. And once baked, they are the perfect texture. No lie. Crispy and sugary on the edges, soft and slightly cakey in the center, they are sure to please crunchy cookie lovers (that's you, mom!) and chewy cookie lovers (me!) alike. Maybe next time I'm back at home, I'll make them to eat with my favorite crunchy cookie lover. 

Have a happy weekend everyone!

Molasses Crinkles

Just Slightly Adapted From Gourmet Today 

(Printable Recipe) 

Ingredients

*2 1/4 cups all-purpose flour

*2 tsp. baking powder

*1 tsp. ground cinnamon

*3/4 tsp. ground ginger

*1/2 tsp. ground allspice

*1/2 tsp. salt

*8 Tbsp. butter, softened

*1 cup packed brown sugar

*2 large eggs

*1/2 cup molasses 

About 1/3 cup coarse sugar or granulated sugar

Instructions

*Preheat oven to 375°F. Line two baking sheets with parchment paper. Set aside.

*Whisk together flour, baking soda, ground cinnamon, ginger, allspice, and salt in a bowl. 

*Beat together butter and brown sugar in a large bowl with an electric mixer at medium high speed for two minutes, until pale and fluffy. Add egg and molasses, beating until combined. Reduce speed to low and mix in flour mixture. 

*With wet hands, roll heaping teaspoons of dough into 2-inch balls, then dip balls in sugar and arrange them 2 inches apart on baking sheets. 

*Bake cookies, one sheet at a time, for 10 minutes. Cool cookies on sheets for 1 minute, then transfer to racks to cool completely. 

Happy Baking!

Madison