"When one has tasted it he knows what the angels eat." Mark Twain

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May 17, 2012
by amy
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Peanut Butter Banana Roll Ups

I am always looking for easy healthy snacks to make for myself and this one was super simple.  Peanut Butter in moderation is a good healthy treat and it sticks (no pun intended) around in your body to keep you satisfied for a longer period of time.  Why? Because peanut butter takes longer for your body to digest.

I have been trying to lose all of the baby weight that I put on while I was pregnant so I haven’t been eating or baking too many cookies lately.  I have been walking almost on a daily basis and have even started doing a little p90x.  I don’t have time to do p90x everyday, but I figured if I do it on occasion that’s better than nothing.

Peanut Butter Banana Roll Ups adapted from Chicago Now

Ingredients:

  • 1 whole wheat flour tortilla
  • 1 tablespoon peanut butter
  • 1 banana
  • cinnamon

Directions:

  1. Spread peanut butter on tortilla.
  2. Wrap tortilla around peeled banana
  3. Cut into slices
  4. Sprinkle with cinnamon
  5. Enjoy!
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April 16, 2012
by amy
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Chocolate Bunny Bait

I whipped up some of this bunny bait by using a variety of Easter candy, pretzels, popcorn, and easy melting chocolate.   I did also try some of the bunny bait and a little bit goes a long way!!

Bunny Bait inspired by Nest of Posies

Ingredients:

  • Easter Candy (Reeses pieces, whopper Easter eggs, M & M’s, etc)
  • Popcorn (I used kettle corn to mix it up a bit)
  • Pretzel sticks
  • Semisweet Chocolate

Directions: 

  1. First pop the popcorn and place in a large mixing bowl with the pretzels and candy
  2. Then melt the chocolate over a double boiler or in the microwave and pour over popcorn, candy, and pretzels
  3. Mix thoroughly and place on a parchment lined cookie sheet to dry
  4. Place in an airtight container or give away as Easter treats
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April 5, 2012
by amy
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Apple Cinnamon Dog Cookies

There are  a lot of things I’m thankful for and one of them is my dogs!!  I love them very much and I don’t think I would know what to do without them.  And I’ll be honest I spoil them!  I take them to dog daycare once a week for some much needed socialization and exercise.  I also take them on walks, throw the ball for them, and even take them to specialty dog training classes offered by Rogue Retrievers.

One of my favorites is the Rally Class.  I have a dog who is very high energy and very smart.  I decided to start doing Rally classes with her last year and found them to be very rewarding.  And, I also found that by doing classes with her she listens better at home, funny how that works!

I also like making my dogs homemade dog treats and they never complain, they never say they were just ok, and they never turn their noses up and just walk away.  They always come flying up into the kitchen with their tails wagging and willing to do any trick for just one little treat.  They are also great listeners and never talk back!!

Apple Cinnamon Dog Treats from BullWrinkle

Ingredients: 

  • 1 apple
  • 1/4 cup honey
  • 1/2 cup water
  • 1/2 teaspoon cinnamon
  • 1 cup oatmeal
  • 1 1/2 cups whole wheat flour
Directions:
  1. Preheat oven to 350 degrees
  2. Mix all ingredients together starting with the wet ingredients and then the dry ingredients
  3. Once mixed roll into 1″ balls and flatten with the bottom of a cup (make sure you flour the bottom of your cup)
  4. Bake for 30 minutes on one side, decrease temp to 325 degrees, then bake for an additional 30 minutes on the other side
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April 4, 2012
by amy
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Grasshopper Bark

Oregon seems to be quite rainy lately.  I personally am tired of the rain and am ready for Spring!!  Someone just recently posted a catchy phrase about Oregon and the four seasons on facebook; If you know all 4 seasons: almost winter, winter, still winter, and road construction, you live in Oregon.  I thought it was pretty funny and very true.

It was pouring the day I made this Grasshopper Bark and I don’t think there is a better way to spend a rainy day than inside baking!  Well maybe there is, but everyone has their favorite rainy day activities.

When I first saw this grasshopper bark I knew I had to try it.  It’s very simple to make and not very time consuming.  I found that it was very minty and very delicious!!  And, a little piece goes a long way!

Grasshopper Bark from FoodieBride

Ingredients:

  • 1 package of nestle white chocolate chips
  • 1 package of nestle semi-sweet or dark chocolate chips
  • green food coloring
  • mint extract
  • Andes mint pieces
Directions:
  1. Melt the white chocolate in a double boiler
  2. When white chocolate has melted add green food coloring until the chocolate is a pale green color
  3. Add mint extract, 1/4-1/2 a teaspoon depending on preference
  4. Spread out white chocolate mixture onto tin foil lined baking sheet and add Andes mint pieces to the top (about a 9×13 inch rectangle)
  5. Set in the freezer to cool and harden
  6. While white chocolate mixture is hardening melt the semi sweet chocolate in the double boiler
  7. When melted add to the top of the white chocolate mixture and spread to cover the white chocolate
  8. Set in freezer to cool and harden
  9. When hard break into manageable sized pieces

 

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March 29, 2012
by amy
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Honey Whole Wheat Bread

I’ll be honest, I’ve never made homemade bread before.  Unless you count my bread machine, which hardly ever gets used.  But, I’ve eaten homemade bread and it’s by far the best bread I’ve ever tasted.

When I got married someone got us a bread maker.  I put it on the list because I thought it would be a great way to make easy homemade bread.  Yeah right!! I think I’ve used that darn machine a total of two times.  I can never for the life of me figure out how to get the bread to rise right.  It was always so dense!

So, I decided it was time to make my own homemade bread.  And I even put a little hard labor into it and used my hands for kneading instead of my stand mixer.  I couldn’t wait to try it when it was done and it was definitely delicious!!

Honey Whole Wheat Bread adapted from Heavenly Homemakers

Ingredients:

  • 5 cups of whole wheat flour (bread flour if you have it)
  • 1 3/4 cups warm water
  • 1/3 cup honey
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast (or 1 package)
***You may use more than five cups of flour or you may use less, it just depends
Directions: 
  1. First make the “sponge” by mixing 2 or 3 cups of the flour with 1 1/4 cups of the warm water then add the yeast, salt, and honey
  2. You should have your “sponge” in a warm room with the water temp being between 90-110 degrees for the yeast to activate
  3. Let the “sponge” sit for 8-10 minutes or until the yeast gets bubbly
  4. Then add the remaining flour, cool but melted butter, and water and mix until you can no longer mix with a mixing spoon
  5. Turn the bread dough out onto a lightly floured surface and start to knead the bread adding more flour as you go
  6. Knead for 8-10 minutes
  7. The dough should be like the consistency of your earlobe
  8. When the dough is ready place in a bowl covered with a towel for up to one hour to rise
  9. When the dough has doubled in size, cut the dough in half and form into two loaves
  10. Place dough in a greased bread pan and bake for 45-50 minutes

 

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March 20, 2012
by amy
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Baby Food: Avocado and Bananas

I read somewhere in a baby book that you should always try the baby food that you give to your baby.  Basically, if it tastes like shit then why would you feed it to your child?  I don’t mind feeding my son food from the store, but I like to taste it first to make sure it tastes like the food that’s on the label.  Like carrot’s for example!  If it doesn’t taste remotely like carrots (and yes I tried one that did not taste anything like carrots) then I would rather puree carrots at home then feed whats in that jar.  And, there are plenty of foods from the store these days that do taste like the foods on the label so you just have to look around and experiment until you find a brand you like.

I decided a long time ago that avocados were going to be my son’s first food because they are high in healthy fats and babies need lots of fat for their growing bodies.  And not only are they good for you, but they are mild in flavor and soft on the stomach.  I even added in a banana to this recipe, which gives it lots of flavor.

If you like bananas then you will like this recipe.  I actually ate what was left after dividing it up into small portions.  I actually think it would make a good dip!

Baby Food: Avocados and Bananas

Ingredients:

  • 1 Avocado
  • 1 Banana

 Directions:

Throw one avocado and one banana into the blender and puree!  Your baby will love this food!

 

 

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March 15, 2012
by amy
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Blueberry Yogurt Covered Blueberries

I’ve been looking for a healthy snack to have that’s different from my normal routine.  Usually I’ll have a greek yogurt every morning for breakfast and I always have a piece of fruit during the day (these days).  I’m trying to be as healthy as I can, but I do have a sweet tooth every once and a while.  As a matter of fact a lot of the recipes I blog about are sweets, but I’m trying to incorporate some healthy recipes as well.  And, even though I try everything that I bake I also don’t eat the entire recipe myself.  I send what I make to my husbands work or I take it to my work for everyone else to enjoy.  Then everyone else gets to enjoy my sweets in moderation as do I.

These blueberry yogurt covered blueberries are simple and delicious and best eaten frozen.  I did find them a little time consuming, but worth it.  I started with frozen blueberries since they are cheaper and just as healthy for you.  Did you know: Studies have shown that frozen fruits and veggies are just as healthy for you and may be healthier because they are frozen right after they are picked, instead of sitting on a truck for so many days until they get to the grocery store.

Blueberry Yogurt Covered Blueberries adapted from Fluffymama

Ingredients:

  • Blueberries
  • Greek style yogurt (flavor of your choice)
Directions:
Take a toothpick and poke it into the top of the blueberry.  Dip blueberry into yogurt to cover.  Use a second toothpick to push yogurt covered blueberry onto a cookie sheet.  Freeze until firm and enjoy.
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March 8, 2012
by amy
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Home Brewed Beer: Irish Red

My husband and I have been brewing our own beer for approximately 5 years now.  Recently, we took our beer brewing to the next step and built ourselves a kegerator.  Actually, I really can’t take the credit for the idea or building it because my husband did that all by himself, however I’m starting to like having it in the house!  :-)

For some reason, I just recently discovered beer and have found several beers that I really like.  Honestly, the beer I like is more “girly” but I’ll try any beer once just to see if I might like it.  I’m big on mildly hoppy, light, and fruity beers.  My husband on the other hand likes IPA and lots of hops.  I don’t really like the bitterness, but I think it’s an acquired taste.

After having our baby boy I decided we needed to brew our own congratulatory beer. I don’t have a vast knowledge of beer types so I asked my husband what we should make.  He decided on an Irish Red, which we’ve made before.  Last time I really liked the Irish Red and I thought it would be a good to make again.

To make the Irish Red you need four basic ingredients: grain, malt extract, hops (Golding Hops), and yeast (Irish Ale Yeast)

If you go to your local home brew shop they will pick out and measure the exact ingredients you will need to make whatever beer you want.

You also need: Large pot, thermometer, 5 gallon bucket, grain socks, 5 gallon carboy, funnel, strainer, tube and specific gravity hydrometer, and a wine thief for siphoning the beer, and optionally a wort chiller.

Directions:
  1. Start by cleaning all of your equipment
  2. Use Iodine and water to sterilize your carboy and all your tools that will be touching the beer.
  3. Next pour 3 gallons of water into your large pot.
  4. Put grain in grain socks.
  5. Place grain socks in pot with 3 gallons of water until water temp reaches 180 degrees.
  6. Remove grain socks.  Use your large spoon to squeeze the remaining juice out of them.
  7. Add malt extract, stirring constantly, this likes to burn to the bottom.
  8. Bring to a boil stirring constantly, the malt will cause overflow boiling the first few times.  Just remove it from heat and let the foam settle, usually 3-4 times.
  9. Add 1 oz of Golding Hops for 60 mins.
  10. At 40 mins add an additional 1/2 oz of hops.
  11. At 50 mins add the last remaining 1/2 oz of hops.
  12. Cool wort using cooper wire or let sit for a period of time until it has cooled to room temperature (less than 75F)
  13. Pour wort through strainer into carboy and add 2 gallons of cold water.
  14. Take a small portion of beer out to check the specific gravity (you do this before you pitch the yeast and after the beer is done brewing).
  15. When the beer has reach 70 degrees pitch the yeast (may vary depending on your yeast or starter).
  16. Then install the airlock and wait 3-4 weeks for the beer to brew.
  17. You can then bottle the beer with priming sugar (mix with water and boil) and let it sit longer to carbonate or pour the beer into a kegerator and carbonate in 2-3 days.
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February 23, 2012
by amy
0 comments

Baby Food: Sweet Potatoes and Yams

I decided before my son was born that I was going to make baby food for him.  I know I’ve heard from many people that I’ll just give up on it because it will be way easier to just buy it from the store.  But, I’m determined to at least attempt to make it myself.  I really want to feed my son good healthy food.  I don’t want to give him additional sugar or preservatives that he doesn’t need it.  Plus all that “extra” stuff they add to the baby food isn’t always good for your baby.

I am not a doctor or an expert by any means! But, I thought I’d share my adventures in making baby food with you.  Mostly this post will just be cute photos, because this recipe is super simple (two ingredients) and super easy to make.

Ingredients: Just Sweet Potatoes and Yams!

Quantity: You decide based on how much baby food you want to make.

Directions: Peel, cut, and then boil potatoes until soft.  Puree in food processor after cooling for a few minutes.  Dish up the food into portions that you think your baby will eat.  It will last about 48-72 hours  in the refrigerator in air tight containers or you can freeze small portions in ice cube trays.  Generally it’s safer to just freeze it that way you know it’s fresh when you feed it to your baby.

 

 

 

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February 22, 2012
by amy
0 comments

Mexican Chocolate Cookies

A friend passed on this recipe and suggested that I make these.  I am actually a huge fan of Mexican Chocolate.  When I was in college (Go Beavers!) I used to go to the library and buy the Mexican Chocolate Lattes, they were delicious!  That was one of my favorite things to do in College.  I would go study at the library and drink a nice warm Mexican Chocolate Latte.  It was a pretty fond memory, because I remember it well.  I had never had a Mexican Latte before that and I did not know what it was until I tried it.  I loved them though and I even added extra cinnamon.

Mexican Chocolate Lattes are slightly different than your average regular Chocolate Mocha.  They have extra cinnamon, that’s what gives them their unique flavor.  This recipe calls for black and red pepper also, which gives the cookie a little kick.

I added in extra black and red pepper to give the cookies an extra kick.  And I enjoyed them so much I kept them around the house for our family to enjoy instead of taking them to work like I usually do.  They have just the right amount of chocolate flavor and they have just the right amount of kick to them.

Mexican Chocolate Cookies from myrecipes.com

Ingredients:  

  • 5 ounces of 60% cocoa chips
  • 3/4 cups flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon red pepper
  • 1 1/4 cups sugar
  • 1/4 cup butter
  • 1 egg
  • 1 teaspoon vanilla extract
Directions:
  1. Beat butter and sugar until creamed
  2. Add egg and vanilla and mix until light and fluffy
  3. Melt chocolate in either a double boiler or carefully in the microwave
  4. Add melted chocolate to mixer and mix until combined
  5. Mix dry ingredients together in a separate bowl then add them to wet ingredients in stages
  6. Place 1″ round balls onto parchment lined cookie sheet and bake for 10-12 minutes
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