Salted Caramel Shortbread

These are amazing. At first I thought they were too salty, but after they set for a couple hours I’ve really liked them. They have orange zest and orange extract in them, which adds this perfect subtle burst of fresh flavor.

The recipe threw me off because there is salt in the actual caramel, not just on top. That being said, I used less salt than it called for because it just didn’t feel right. I might even use a little less next time.

Recipe here: http://www.doughmesstic.net/2011/01/06/caramel-topped-shortbread-bites/

Sugar Free Cookie Dough Dip

Original recipe from Chocolate Covered Katie here: http://chocolatecoveredkatie.com/2011/09/27/new-recipe-sugar-free-cookie-dough-dip/

This dip is amazing! I ate it with apples every day for a week until it was gone. You will not believe what’s in it could taste good, but just trust me, it’s delicious! I had to make my husband try it before I told him the ingredient list.

• 1 1/2 cups chickpeas (1 can, drained) (250g)
• heaping 1/8 tsp salt
• tiny bit over 1/8 tsp baking soda
• 1 T plus 1 tsp pure vanilla extract
• 1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, some people say it has a slight “pb cookie dough” taste, so you can sub oil if you don’t want that.)
• 1 and 1/4 cup pitted dates (I used SunMaid, from a regular grocery store)
• 1/3 cup chocolate chips (see link below, for sugar-free option)
• 2 T oats (You can omit)
• nondairy milk as needed (depending on the consistency you want. I used a few T.)

In a bowl, cover the dates with 1/2 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates’ soaking liquid), except chocolate chips, to a food processor and blend until very smooth.

If you wish, you can use: Sugar-Free Chocolate Chips.

Homemade Black Bean Burgers

Combine one can of black beans (drained), bread crumbs, and salsa, Mash with a potato masher or mix by hand. Slowly add flour until mixture is thick enough to form patties. Form patties (we like to make them thin) and cook on a skillet over medium-high heat.

These taste great with mango salsa and/or avocado/guacamole on top. You can also put some jalapeno yogurt dip from Costco on the buns, and it is delicious.

Homemade Masaman Curry

A staple in our house.

Here’s what you need: masaman curry paste (look for it at Asian markets), coconut milk, sugar, basmati rice, and whatever veggies you like. We like carrots, potatoes, onions, and peas. I cook up the veggies then add the milk and paste. It’s nice to get it ready early and simmer for a while. Each paste will call for a different amount so look at the instructions. You can also add meat or tofu of course!

Coconut Mango Sticky Rice

One of the best Asian desserts you’ll ever have!

Here’s what you need:

Glutinous rice (sticky rice), coconut milk, sugar, and mangoes. Cook the rice, combine 1 can coconut milk to 1/4 c. sugar, scoop balls of sticky rice into a bowl and cover with coconut milk mixture. Serve with fresh chopped mangoes on top.

Watercolor

We had a church activity the other week to learn watercolor. Here are my paintings, which paled in comparison to some of the women in our class! Turns out Crayola watercolors are just as good as any, as our instructor taught us.

Ina Garten’s Orange Cake (Vegan or Not)

Every year I make this cake for my dad’s birthday. It is divine. The recipe comes from Ina Garten’s Lemon Cake, and is just adapted with orange zest/juice in place of lemon zest/juice. Here is the link to Ina’s original recipe: http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe/index.html

This time I challenged myself to make it vegan, and it still turned out great! I substituted applesauce for the eggs, Earth Balance for the butter, and soy milk for the buttermilk. You should try it! Either way it’s delicious!

Activity Days: Gifts for Moms

Last week we made gifts for the girls’ moms… homemade mugs! I purchased the pens at JoAnns—specifically designed for writing on glass or ceramic. All you do is draw with them then bake the ceramic for 30 minutes to set the color and make it dishwasher safe. We had a blast!

Brown Rice Salad

When I make rice, I like to make extra to use in lunches and other recipes like enchiladas or salads. This is one of my favorite lunches: brown rice, spinach, avocado, tomato (or you could really use any veggies you have in the house). I like this with the rice chilled so the salad tastes fresh. On top I like a chipotle dressing or even salsa is good too. You should try it!

Caprese Pasta Salad

The best way to have a pasta salad—barely any oil and lots of fresh ingredients! I make this one a lot.

Ingredients:

- Short cut pasta

- Fresh mozzarella (at Costco you can find it fresh in small balls, perfect for the salad)

- Small vine tomatoes or cherry tomatoes

- Fresh basil

- Balsamic vinegar

- Olive oil to taste

I usually cook and chill the pasta, then add remaining ingredients, with a little salt and pepper at the end, to taste. Enjoy!

Activity Days: Easter Craft, Treat, Lesson

I was recently called to be the activity days leader—quite possibly one of the best callings ever created. I get to teach lessons, do crafts, learn skills, and cook with the 8-11 year-old girls from church.
Last week was my first lesson. I wanted to have a lesson, craft, and treat. Details are below.
First I did the lesson. I followed the 12 Days of Easter lesson found here: http://anordinarymom.wordpress.com/2009/03/26/the-easter-story-in-eggs/

I had each girl grab an egg when she came in, look up the scripture, and read/explain it for everyone. Then I shared a couple stories and testimonies of prophets as well.
Next for our craft, the “He is Risen” print. I made mine beforehand so I could help the girls. I wanted to have a craft that focused on Christ, as opposed to lots of egg and bunny crafts I saw online. I thought it would be good to emphasize how Latter-day Saints focus on the Resurrection when they think of Easter, rather than the crucifixion. I hope this can be a celebratory thing for the girls. I made the prints beforehand and gave the girls options to choose from:

Once they chose a print it was time to paint the (Dollar store) frames in a color of their choice:
I had pre-made all these bunting banners for each girl:
Finished product! We had so much fun.
Then we frosted some sugar cookies.
Happy Easter!

Genevieve’s Quilt

Before Genevieve was born I made her several blankets and a small crib sized quilt. However, I want to have a nice quilt for each of my kids and still hadn’t finished Vieve’s until last week, even though she just turned 8 months old. Oops!

I’d had the top finished since before she was born, but with my knee surgery and our big move to Minneapolis, I didn’t find the time I needed to finish.

Last week I forced myself to finish. Finally!

And the finished product. Note to self: get blankets done before the baby arrives.

Greek Couscous Salad

We’ve been trying to eat as many meatless meals here as we can. At the beginning of the year I always seem to get on a health kick and am able to stay with it better. I love making meatless meals that have lots of grains, veggies, and of course flavor. Last night we had this Greek Couscous salad with homemade bread. It is delicious.

Here’s the recipe for the salad from Our Best Bites:

2 cups vegetable broth (it called for chicken but I used veggie)

1/2 tsp. dry oregano leaves

1 tsp. basil

1/4 tsp. crushed dry rosemary

2 cups dry couscous

2 cups diced tomatoes or 1 pint cherry or grape tomatoes, halved

1 medium cucumber, diced

1/2 cup diced red onion

1/2 cup kalamata olives, pitted and halved

1/2 cup crumbled feta cheese

 

And here’s the Greek dressing (I altered it slightly):

1/2 cup extra-virgin olive oil

1/4 cup fresh lemon juice

1 tsp. lemon zest

1/4 c. red wine vinegar

2 garlic cloves, pressed or finely minced

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1 tbsp. sugar

Just cook the couscous and chill it. Mix all other ingredients with the couscous when chilled, then pour on the vinaigrette. Then chill again for an hour or so. It tastes delicious when chilled. Serve with warm bread!

Lion House Rolls

Make these as soon as you can. They are the most pillow-y, soft, tasty rolls I’ve ever made from scratch. I think this will be my new go-to bread recipe!

LION HOUSE DINNER ROLLS
2 TBL yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
2 tsp salt
2/3 cup nonfat dry milk
1 egg
6 cups flour
Dissolve yeast in water. Add all ingredients except 3-4 cups of flour in a bread mixer. Mix until smooth. Gradually add the remaining flour. Don't knead. (Mix for about 30 seconds after last cup of flour.) Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise until doubled, about an hour.

Punch down dough. Flour a surface and dump dough onto it. Divide dough into three equal sections. Roll each section into a circle (about 12 inches in diameter) and cut each circle into 12 slices (like a pizza). Roll each slice from biggest end to smallest end (like a croissant) and place on a greased cookie sheet (they can all fit on one large cookie sheet). Cover and let rise until doubled.

Bake at 375 degrees for 15 minutes. Top with butter at once.
Serve with honey butter.

*Note: I made the full recipe, but froze half as I do with most of my doughs. Half of it still made a full cookie sheet of rolls (16 rolls). Recipe could easily be halved.

Pumpkin Chocolate Chip Cookies

It’s that time of year again—pumpkin is acceptable every day of the week, which is fine by me! It should also be noted that although my husband doesn’t really like baked goods, he scarfs these down. He loves pumpkin cookies.

Ingredients:

2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
pinch of ground ginger
1/ 2 cup (1 stick) butter, room temperature
1 cup brown sugar
1/2 cup sugar
1 egg, room temperature
1 cup pumpkin puree
1 tsp vanilla extract
1-2 cups chocolate chips

Incorporate wet ingredients. Mix in combined dry ingredients, then chocolate chips. Bake at 350 for 15-18 minutes.