Coastal Cookies

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Now, on these cookies...

Today I wrote about these cookies over on MODERN PALM'S blog

How darling are these cookies? 

Are you surprised that I'm obsessed with these coastal cookies & cookie cutters? Probably not. ;)

Can you imagine a fun picnic on the beach and pulling these out for dessert? Insta-hit!

Or, a summer BBQ, party, or luncheon? Simply darhlin'!

Yummy Sugar Cookie +  fun coastal design + bright frosting =  perfect cookie!

Recipe is found here

photos from here

Cookie cutters from here

Frozen Yogurt by Oh Joy!

Like Joy from Oh Joy!, I am also a frozen yogurt addict, especially tart frozen yogurt.  

So, I was extremely excited to see this recipe on Design*Sponge by Oh Joy! 

 I can't wait to make this! Is it possible that I could make a tart frozen yogurt,
in my own home,that would be crave worthy?!
Seems to me, Oh Joy! thinks so, and I can't wait to taste for myself...

She adapted this recipe for homemade tart fro-yo from an issue of Sunset Magazine.

If you try it, let me know what you think!

Cake Pops Recipe Book by Bakerella

 

This has got to be the best treat book ever!

Now I'm all about a yummy cupcake with delicious frosting... 

but these Cake Pops happen to be a new fave of mine! 

This Cake Pops Book  is darling and scrumptious and so fun for both adults and kids.  

I love the photography and organization of the book and think it has 

great ideas for a either a little activity or a big party.

Some of my fave ideas:

Sweet Heart Pops: perfect for Valentines!

Pirate Pops: Great for my son's next birthday party

Game Ball Pops: I think I'll take some to my son's Basketball Game

Owls: I can't wait to make with my daughter...she'll love them

Sweet Snowmen: my kids loved, loved, loved making and eating these! We had a nice little activity during a cold, snowy day.

For some other ideas for Valentines click Modern Palm

Oatmeal Coconut Chocolate Chip Cookies

photo via here

 This cookie dough has all my favorites... 

oats, coconut, & chocolate. 
This is one of my favorite dough recipes ever...
oh, and the cookie is yummy too. 

Oatmeal Coconut Chocolate Chip Cookies

1 cup butter

2 cups brown sugar

2 large eggs

3-4 tbsp of milk

2 tsp vanilla

1 3/4 cup flour

1 tsp salt

2 1/2 -3 cups oats

2 cups chocolate chips

1 cup sweetened coconut ( I actually used 1/2 sweetened and half natural coconut)

Preheat oven to 350. 

Cream together butter and sugar. Beat in eggs one at a time, followed by milk and vanilla extract.  Gradually beat the flour into the sugar mixture, add salt. Stir in oats, coconut and chocolate chips. 
Bake at 350 degrees for about 10 mins.

Peach Crisp with Maple Cream Sauce

 Photo and Recipe from The Pioneer Woman

So, if you didn't get enough sweets this weekend, 

you might want to make this scrumptious dessert! 

I made this recipe that I found over at The Pioneer Women a few weeks ago 

when I had our monthly lunch at my home for the gals in my family. 

Every recipe that I've made from Ree have just been amazing. 

Do you have any must-make recipes? I'd love to know them if you do.

Menu:

Tortilla Soup

Rosemary Corn Muffins 

and this must-make for dessert:

 Peach Crisp with Maple Cream Sauce

Ingredients

• 5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
• 1 cup Flour
• ½ cups Sugar
• ½ cups Light Brown Sugar, Firmly Packed
• ½ teaspoons Ground Cinnamon
• ½ teaspoons Ground Nutmeg
• ¼ teaspoons Salt
• 1 stick Butter (1/2 Cup)
• ½ whole Lemon
• 7 Tablespoons Real Maple Syrup, Divided
• 1-½ cup Whipping Cream
• 3 Tablespoons Light Corn Syrup

Preparation Instructions

In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.
Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.
Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.
Maple Cream Sauce:
Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.

Chocolate Smores Doughnuts from Botero at The Wynn

via here

For all of you that are serious about seriously amazing dessert, check out this recipe! 

I'm dying to try this. We just got back from Las Vegas, where we spent some time while the kids were off track, and sometimes...occasionally... when we go, we are able to have a little date night. 

On one of these rare date nights, we were able to eat at The Wynn. 

Let me just tell you my friends, that food was so amazing! My mouth dreams of going back!

Although I have yet to eat at the Botero restaurant, I'm liking the looks of this recipe!

Chocolate Smores Doughnuts from Botero, at The Wynn*

Warm brioche doughnuts filled with homemade marshmallow, then rolled in a cinnamon graham cracker crust. Served with dark chocolate ganache and vanilla anglaise.
"This has become a Botero Classic: I have been threatened by guests if I even think about changing them." - Sara Steele, pastry chef at Botero

Brioche Doughnuts (yields 8 orders)

• 13 oz all-purpose flour
• ¼ cup sugar
• ¼ oz salt
• ¾ oz yeast (fresh)
• 1 tbsp water
• 4 ea. eggs
• ¼ butter (soft)

In a large mixer with a dough hook, combine dry ingredients. Mix till combined. Combine yeast, water and eggs and add to dry ingredients. Once dough is formed, add butter in increments till fully incorporated. Scrape sides of bowl and continue mixing for 10 minutes. Divide dough into six and wrap tightly. Dough can be frozen and thawed out when needed.

Marshmallow

• 3 egg whites
• 1 ⅓ cup sugar
• 1 ½ cup corn syrup
• 1 vanilla bean
• 1 sheet gelatin, bloomed

Place egg whites in kitchen aide mixer with the whisk attachment. Whip to medium peaks, then place on the lowest speed. Meanwhile, heat sugar and corn syrup along with a little water (wet sand texture) to 235° (thread stage). Add vanilla bean, and gelatin to sugar mixture. Turn mixer back to medium speed, and slowly pour in sugar mixture. Beat until cool. Store in piping bag and keep refrigerated in between uses

Graham Cracker Crust

• 3 packages honey graham crackers
• 1 lb. light brown sugar
• 1½ tbsp ground cinnamon

Place all ingredients in food processor or food mill. Mix until fine and thoroughly combined.

Anglaise (yields 15 orders)

• 2 cups cream
• 2 cups milk
• ¼ lbs sugar
• 27 ea. yolks
• 1 ea. vanilla beans

In a large sauce pot, bring cream, milk, sugar and vanilla beans to boil. Slowly add the warm mixture into egg yolks, return back to stove, cook until thick, making sure to not to cook eggs. Strain with ice bath ready.

Chocolate Ganache (yields 10 orders)

• 2 cups heavy cream
• 10 oz dark chocolate
• 1 tbsp corn syrup

In a saucepot over medium heat, bring cream just under a boil. Have chocolate weighed out in large bowl along with corn syrup. When cream is ready, remove from heat, and pour directly into bowl over the chocolate and corn syrup. Stir with a whisk until fully incorporated. Strain and keep on top of stove to keep the correct consistency.
*Only available at dinner

Fall Favorite Recipes

Here are a few of my Fall Favorite Recipes.  These are ones that I turn to as soon as the leaves start to change colors. 

One thing is for sure... I love me some caramel popcorn.  Not just any popcorn.  I love soft, gewy, yummy caramel corn. This is a great and simple recipe for my criteria.


Caramel Popcorn

30 big marshmallows or 3 cups mini
1 cup margarine or butter
1 cup brown sugar

1/2 cup corn and 3 Tbsp. oil
or
2 bags of the low butter or no butter, fat free popcorn.

pop the corn, then set aside.

melt marshmallows, margarine/butter, and brown sugar over stove on medium heat.

when melted pour over popcorn and stir.

Thoroughly enjoy!

Click on the next titles if you'd like to view these recipes:

Tortilla Soup 

Pumpkin Chocolate Chip Muffins

Zucchini Bread

Grilled Zucchini Salad With Lemon and Scallions

 

Grilled Zucchini Salad with Lemon & Scallions

Ingredients:

• 2 pounds medium zucchini (about 6), halved lengthwise
• 1 teaspoon plus 1 tablespoon olive oil
• 6 scallions, sliced
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon crushed red pepper
• kosher salt
• (I added Pine Nuts to add a little more yum-iness to this recipe)

Directions

1. Heat grill to medium-high. Brush the zucchini with 1 teaspoon of the oil and grill until tender, 5 to 7 minutes per side.
2. Cut the zucchini into 1-inch pieces and toss in a large bowl with the scallions, lemon juice, red pepper, the remaining tablespoon of oil, and ¾ teaspoon salt. Serve at room temperature. 

I made this last night for dinner as a side to our blue cheese burgers.  I usually like to use the grill basket when I grill my veggies, but last night I made this recipe over the stove using a grill pan. I also added Pine Nuts, which I thought tasted yummy with this veggie "salad." I'm always up for new recipes for veggies! So, if you have some you think are great, I'd love to know!

photo and recipe via Real Simple

Zucchini Cookies with Chocolate Chips and Dried Cranberries

photo via here

So, like many others, I'm trying to find recipes to put all my zucchini to good use.

My friend Maria, has a bunch of great zucchini recipes on her
 yummy, yummy blog Two Peas and Their Pod.
I tried the Zucchini Cookies with Chocolate Chips and Dried Cranberries 
last night for a little friend Bachelor Pad party (now, remember that this is off the record.

On the record: I would never watch such drama-train-wreck-horrendous-trash! 

Ha ha...Oh, but it is too fun to watch. Why? Why is it so entertaining?)

. Next, I think I'll try Maria's zucchini brownies.  They sound yummy!

 On a side note... this is the first year that our Nectarine tree has produce any fruit to speak of.  

And boy are these to speak of!  We have a ton of DELICIOUS nectarines. 

I'm in heaven with those and my tomatoes and basil, one of my favorite combos. 

It is so fun to have such amazing fresh fruits and veggies. 

I'm inspired to really put more time into my garden next year.

Natural Sweeteners: Agave, Stevia, and Xylitol.

I have been trying to use natural sweeteners for some time now.  There are a few different natural sweeteners that that I use, and I have found that I like to use them for different things because they all have unique tastes.
Here are just a few ideas that I will share with you, and if you have good ideas, I would love to hear!

Stevia: a South American herb that has been used as a sweetener by the Guarani Indians of Paraguay for hundreds of years. The leaves of this small, green Stevia rebaudiana plant have a delicious and refreshing taste that can be 30 times sweeter than sugar.  
There is no caloric intake and it does not affect blood glucose levels.  Stevia can come in both powder and liquid form.  Sometimes the liquid can have different flavors, like those pictured above.  Personally, I've only used the orange and vanilla.   USE: I use Stevia to sweeten drinks like fresh squeezed lemonade, herbal teas, and vanilla water.  It sounds weird, but you can just add a tiny drop to a glass of water to just give a wee bit of flavor instead of using crystal light or something like that.  Because it is so sweet, you just have to use a little. 

Agave Nectar:  Organic and 100% pure. Made from the Agave Salmiana that grows in the high desert regions of central Mexico. It can be used in place of honey, corn syrup & maple syrup. It can be substituted for sugar in most recipes. Agave is sweeter than sugar, so generally 2/3 cups of agave replace 1 cup of sugar. Experiment to taste.
Agave nectar has a low glycemic index of 32. Compare to 58 for honey and 64 for table sugar. Agave has the same calories as honey, but as most folks find it to be sweeter less is needed. In such a case, less calories are consumed.
USE: I use Agave all the time. Perfect for green smoothies, fruit smoothies, oatmeal in the morning, homemade granola, basically anything!  My cousin Amber shared with me a great tip that I've been using lately.  For syrup use 1/2 real maple syrup and 1/2 agave nectar.  It makes a very yummy and healthy syrup.  It even passed the kid test.  My kids had a hard time with the strong taste of real maple syrup, so I think just adding agave it mellows and balances, making it pretty good. You can experiment with the flavored agave syrups too.

Xylitol : an all natural sweetener that is healthier than sugar.  Xylitol has 40% fewer calories than processed sugar, 75% less carb intake. Looks and tastes like sugar. use in 1 to 1 ratio like sugar. 
USE: Great for tea, coffee, sweetening any sugar free drink (i like that passion herbal lemonade from Starbucks- sugar free, then sweeten it yourself with a natural sweetener). Also good on cereal or oatmeal, or a bowl of berries with milk.

I love learning about health and nutrition.  There is just so much to learn, it is exciting! I am really trying to make some good choices and changes for me and my family.  If you have other ideas for uses of these sweeteners, please share!

Fish Tacos

Fish Tacos

• 4 fresh Halibut fillets (to feed 4 people)
• Lime Juice (1/2 C. to 1 C. I just used the lime juice in a bottle)
• 2 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 12 corn  tortillas 
• 1/4 cup sour cream
• 1 lime,cut into wedges
• 1/2 small head cabbage, thinly sliced
• 1 cup fresh cilantro
• Pico de Gallo 

Directions:

Soak the fillets in a bowl of lime juice for 20 min.'s. I just made sure that each fillet was covered in the lime juice.  Heat the pan and add the olive oil, then cook the halibut, or other fish of choice,  until it separates and is cooked.  Add coarse salt and pepper to taste. 

Thinly slice the cabbage.  Warm the corn tortillas with a little olive oil in pan.

Serve the fish in the corn tortilla, with cabbage, Pico de Gallo, a dollop of sour cream, cilantro, and a lime wedge to add a little fresh zip before eating.

Story:  We had some friends over for dinner a bit ago, and I really wanted to make fish tacos, but I have always been intimidated by fish tacos.  I don't know exactly why? Getting the fish just right is a little intimidating to me, I guess.  I am in love with Harmons, a local grocery store, so I went to them, and the sweet helpful lady at the fish counter told me exactly what to do.  She said that she lived in Mexico for a bit, and this is what they did there.  The key is soaking in lime juice for 20 min. -- no more, no less.  So, I attempted this recipe, and I'm so glad I did.  It was delicious! So simple, healthy, and yummy!  

Menu: I served the fish tacos with Watermelon, guacamole and chips, and corn on the cob.

Corn: I mixed some fresh chopped rosemary with a cube of softened butter, an idea that I got from Katy, and spread it over the corn, added coarse salt, and wrapped in tin foil.  Then I put the wrapped corn on the grill and heated until it was nice and cooked.  It was very tasty! By the way, rosemary butter is very tasty on sourdough or ciabatta bread.

image via Real Simple

French Crepes

  

You may already use this recipe, or your own 

version of them.  If you don't, then you've got to 

try this!  We eat breakfast for any meal

around this household.  It is probably 

because I grew-up doing that and have a great 

love for egg-y things. 

French Crepes


1 1/2 Cup flour
2 Cup milk
1 tsp. vanilla
1/2 tsp. salt
pinch of sugar
2 eggs
1/4 Cup melted butter

Whisk together the flour, milk, vanilla, salt & sugar.  Mix in the eggs one at a time, then add hot butter and chill for 1 hr.  (btw: I never add the butter to the batter.  I always use the butter in the pan and I rarely chill for an hour, it still turns out yummy).
Cook on med-high with lots of butter. Pour batter in frying pan and move pan around so that the batter spreads out and thins. Once it bubbles a bit flip onto other side.
Fill Crepes with nutela and bananas, fruit and powdered sugar, strawberries and yogurt, or squeese fresh lemon juice on and add powdered sugar (sounds weird, but is DELICIOUS!)

**TIP: I love swedish lingonberries in my Crepes with some powdered sugar.  I was ecstatic to find recently that IKEA sales lingonberries.  They are fabulous in Crepes or on German Pancakes.  I also tried some of IKEA's other fruit preserves from Sweden and I really liked them.  Just one more reason to like IKEA, right?

Quinoa: more recipes and ideas

Jack pot!  Remember when I did a post on the nutrition of quinoa and 

shared a yummy curry recipe using quinoa? Well, I found some more recipes 

and I can't wait to try these recipes from Martha Stewart's Whole Living site.

I have yet to try any of these, but just wanted you to know about them in case you're 

interested in cooking more with quinoa.  So, if you try any of these, you'll have to let me

know what you think. At least the pictures look yummy!

Chicken Pesto Pizza

 Chicken Pesto Pizza by Our Family Treat Blog
Ingredients:

• 20 Minute Pizza Dough
• 1 Tablespoon Yeast
• 1 Cup 2 Tablespoons warm water
• 1 Tablespoon Sugar
• Set aside and let grow.
• 2 Tablespoons Shortening
• 1 Teaspoon Salt
• 1 Teaspoon Sugar
• 3 Cups flour

Method:
Combine, and then add yeast mixture.
Once mixed well, let rise for twenty minutes.
Roll out dough and add toppings!
Bake at 375 for about 15-20 minutes

Pesto

• 1/2 cup pine nuts
• 1 large garlic clove
• 2 cups fresh basil
• 1/2 grated Parmesan cheese
• salt and pepper to taste
• Extra Virgin Olive Oil

Pulse in food processor.
Then add extra virgin olive oil until right consistency.

Toppings:
rotisserie chicken (or two shredded chicken breasts)
mozzarella cheese
parmesan cheese
sun dried tomatoes

I am such a fan of fresh pesto! I am in love with basil, so anything that included that ingredient is always a bonus. Found this yummy recipe on Our Family Treat.  They have some great recipes on their blog with a focus on Italian, which I am a complete fan of!  I can't wait to try their Asparagus Shrimp Risotto.

Quinoa

Although technically a seed, quinoa (pronounced keen-wah) is commonly referred to and used most often as a grain. Quinoa is considered to be one of the most nutritious foods one can eat.  I buy my quinoa at Costco, but I'm sure you can find it in most stores now.  Especially, Health Food stores.

One cup (cooked) quinoa contains eight grams of protein, nearly twice the amount found in other grains. Quinoa is a complete protein, meaning it provides the body all nine essential amino acids. In addition to being a good source of protein, quinoa also contains: iron, calcium, potassium, zinc, vitamin E, fiber, and many other great nutritional ingredients.  Quinoa is also thought to be an antioxidant, to help protect the body of free radical damage.

I feel like the health benefits are outstanding, but I'm also a fan, just because I happen to like it.  I have never loved rice, so I now substitute quinoa in any recipe where I would use rice. My kids also enjoy eating quinoa and that is a HUGE bonus! I have heard it is good in salads and soups, however,  I still need to experiment with more recipes.  If you're interested, I'll share more recipes as I find them.

Some friends and I went to Moad, Utah a couple of weeks ago where we went to the fabulous, tiny, healthy cafe called The Love Muffin.  Yes, for reals that is the name, but I'm craving their food as I type! So yummy and so healthy! It is deserving of its name.  We got the idea to eat quinoa like oatmeal from The Love Muffin.  You just make quinoa following the package directions.  Then add ingredients like you would to your oatmeal.  For me that means: agave nectar (a yummy natural sweeter), cinnamon, blueberries, strawberries, and almond milk, soy milk, or milk (which ever you prefer).

If you have good quinoa recipes, I would love to know what they are!  Please share.

Curry Hawaiian Haystacks

Curry Hawaiian Haystacks

6 tablespoons butter

6 tablespoons flour

2 teaspoons curry

1 tablespoon lemon juice

2 teaspoons sugar

2 cups chicken broth

¼ teaspoon ginger

2 cups milk

1 teaspoon salt

2 chicken breasts cooked & diced

Melt butter and combine all the spices, cook for 2 minutes until aromatic. Take off the heat and add the flour then put back on the heat and add broth and milk until it thickens. Add the chicken after the gravy is made. Make 3 cups of long grain rice for this amount of gravy. Serve by placing a cup of rice on a plate covered by curry sauce and topped with your favorites.  Salt to taste.

Ideas: cheese, green onions, shredded carrots, Chinese noodles, frozen peas, pineapple, mandarin oranges, coconut, or edamame.

*This recipe comes from my fabulously talented sister-in-law Amy. 

**Instead of rice, I used Quinoa for some excellent nutrition.  Plus, I like quinoa more than rice...

More on that in another post.

***I enjoy this with chicken, however, I tried with  Shrimp, (since I love Shirmp) it was excellent!

Orange-Sesame Noodles with Grilled Shrimp

Ingredients

• 1/4  cup  fresh orange juice
• 3  tablespoons  tamari or soy sauce
• 3  tablespoons  peanut butter
• 2  tablespoons  toasted sesame oil
• 2  teaspoons  freshly grated ginger
• 2  teaspoons  grated orange zest
• 1/4  teaspoon  ground cayenne pepper
• 10  ounce  soba noodles or spaghetti
• 1  cup  snow peas
• 1  carrot, cut into matchsticks
• 1 1/2  pounds  large shrimp, peeled and deveined
• 1  tablespoon  toasted sesame oil

Preparation

Combine first 7 ingredients in a large bowl.
Boil noodles according to package directions. Before draining, add snow peas and carrot. Let cook 30 seconds.
Drain pasta, peas, and carrot, and toss immediately with orange juice mixture. Set aside.
Brush shrimp with sesame oil, and grill over medium-hot coals 3 to 5 minutes.
Arrange pasta on serving plates, and top with shrimp.

Julia Dowling Rutland, Coastal Living, NOVEMBER 2006

Super yummy recipe from Coastal Living! Loved  every fabulous bite!

Toffee

TOFFEE

1 1/2 cup brown sugar
1 cup butter
1 cup semi-sweet chocolate chips
chopped pecans

Spray pam in 9x13 glass pan.  Heat sugar and butter to boiling on high.  When boiling turn down and stir for 6 to 7 min.  Immediately spread mixture in pan.  Sprinkle choc. chips over mix and put a cookie sheet over pan to help trap heat and melt chocolate.  After choc. is melted, spread and sprinkle chopped pecans over.  Refrigerate until hard.

**SUPER HEALTHY! just use all organic choc., sugar, and butter...ha! ha!
**This is a very simple recipe. But after trying other toffee recipes, I always go back to it!  There is something that I just love about this recipe.  Great for holidays, or any day!

Super Bowl 7 Layer Bean Dip

I don't have a photo of this recipe yet.  That will come tomorrow.  Until then, this from Real Simple will do.
I also don't know if all 7 layer dips are the same or what, I just know this is the best I have had and that is why I never stray and try new recipes.  This  is what I am making tomorrow for the Super Bowl party we are going to.  Yea! Can't wait!

7 Layer Bean Dip
Layer ingredients in 11x7 pan or some pretty dish.

1st layer:
1 can refried beans

2nd layer:
2 large avacados mashed
1/2 tsp. salt
1 tsp. lemon juice
mix together and spread over beans

3rd layer:
1 cup sour cream
1 cup mayonnaise
1 pkg taco seasoning
mix together and spread over avacados

Rest of Layers:
Chopped tomatoes, green onions, sliced olives, grated cheddar cheese
Sprinkle these over each other and dive in with some yummy tortilla chips or baked pita chips.

Go! Fight! Win!

Giada De Laurentiis at Target

 

 Giada De Laurentiis is Target's newest celebrity addition.  

She has an exclusive line of bakeware, cutlery, cookwear, utensils and gadgets. 

Go here to see her new line:  Target

She will also be having food products which include pasta varieties, pasta sauce, fresh pesto, and light vinaigrette's.  I'm excited because I love Target and I love Giada's show and recipes.  

I love anything Italian! Yummy!
  Click here to see her recipe for Gorgonzola Porchini Mushroom Rissoto.