zucchini gnocchi says I love you

I was on the computer the other night trying to find a recipe for strawberry trifle...different recipes kept catching my eye and I would click on them.

Before you know it I was sliding down a virtual rabbit hole and this is what I found at the other end:

Gnocchi with Zucchini Ribbons and Parsley Brown Butter
(I would love to give credit but can't remember where I got it)

1 pound store bought gnocchi
2 Tbs butter
2 medium shallots
3 zucchini (cut into thin ribbons)
1 pint cherry tomatoes
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. freshly grated Parmesan
1/4 c. chopped parsley

Put butter into large pan on medium heat.  when butter is melted add shallots and cook until they are soft and translucent then add zucchini ribbons, salt, and nutmeg. at this point I added a few Tbs. of water and put the lid on the pan to steam the zucchini this will take about 5-6 minutes.  add tomatoes and keep on heat until they start to burst (about 1-2 minutes).  add Parmesan and parsley and take off the heat.

In the meantime, get a large pot of boiling water ready for the gnocchi.  it will only take a few minutes for the pasta to cook. when they float to the top they are done.

Add gnocchi to the zucchini mixture and be prepared to wow your husband. :)  Spencer was so impressed with this dish that he couldn't stop talking about how delicious it was!

Enjoy!

amelia

linky party

dreaming of travel

Three more weeks until our trip to Dallas to visit our friends!!  I love to go on trips, don't you?

They live in Frisco TX and I have been online all mornings obsessing over where to stay, where to eat, and what to do.  I LOVE google. :)

I did take a lunch-time break to make a salad for myself.  I loaded it up with veggies and fried and egg for on top.  I made my homemade honey mustard dressing and also fried a circle of parmesan cheese.

Have you ever fried cheese before?

It's so easy!

Put a medium sized pan on medium heat and sprinkle freshly grated parmesan cheese into a circle cookie cutter (or just free form) onto your pan.  When it starts to bubble up and brown flip it over and let it brown on the other side.

Pretty. Easy. Yummy.

amelia

egg salad sandwiches

Hello Spring!

Hello sunshine and 70 degree weather!

Hello bike rides and long walks...we have missed you. :)

My husband brought home two dozen farm fresh eggs a few days ago.

I guess the chickens are enjoying this weather too and are producing eggs like crazy!!

Anyway, I have been trying to think of things I can make with eggs and yesterday I made this:

Egg Salad Sandwiches

6 hard boiled eggs (peeled and chopped)
1/4 c. mayo
1/4 c. chopped dill pickles
1 tsp. honey mustard
1/2 tsp. sea salt
fresh ground pepper
paprika to taste

I don't like a lot of flavors fighting for dominance in my egg salad.  I generally like to keeps things simple which is usually a fight with Spencer who's motto is more is better!

This made a perfectly delicious sandwich that the whole family loved.

Question of the Day:
What should I do with all of the eggs?  Anyone have any good recipes?

amelia

linky party

coconut corn soup

The rain is pounding down with a vengeance.  I was supposed to work at the hospital today but they called and told me to stay home because the census is low.

I was not looking forward to the hour commute on the dark, curvy roads in the pouring down rain!

Now, I can think of other things...like what we are going to eat today. :)

I always like soup on a rainy day don't you?

Photo by: myrecipes.com

Nearly Instant thai Coconut Corn Soup (not loving the title, but I wasn't consulted)

soup adapted from a recipe found in Vegan Express by Nava Atlas

1 tbls. olive oil

3 garlic cloves, minced

4 to 5 scallions, thinly sliced

1 med red bell pepper

2 14 oz. cans light coconut milk

11/2 cups almond milk

1 16 oz. bag frozen corn

2 tsp. red curry powder

salt and pepper to taste

heat oil garlic and white part of scallions for 2-3 minutes. add all other ingredients except salt and pepper. bring to a rapid boil. then simmer for 5 minutes. salt and pepper. serve.

I love this vegan soup!

Enjoy.

Question of the Day:
What is your favorite meal on a rainy day?

amelia

Linky Party

almond butter nutella swirl cookies

This has been such a busy week, I can't believe I haven't written a post since Monday!

We have had beautiful 70 degree weather here all week.  The boys and I have been dreaming of what to plant in our garden.  My youngest wants tomatoes and eggplant and my oldest wants jellybeans and cotton candy. :)

I think my oldest has a sweet tooth like his Mama!

So what have I made to satisfy my sweets cravings this week?

Almond Butter Nutella Swirl Cookies
adapted from Delightful Bitefuls

1/2 c. unsalted butter at room temperature
3/4 c. smooth almond butter
1/2 c. white sugar
1/2 c. packed brown sugar
1 farm fresh egg
1/2 tsp. vanilla
3/4 tsp. baking soda
1/4  tsp. salt
13/4 c. flour
1/2 c. Nutella

Mix first 8 ingredients until smooth and fluffy.  Slowly sift in flour until well incorporated.  Stir in the Nutella just until you have a pretty swirl pattern.

Refrigerate dough for about 15-20 minutes. Then scoop out small dough balls onto lined cookie sheet and bake in 350 degree oven for about 7 minutes.

Enjoy.

amelia

linky party

a guest brings chocolate molten cakes

I have a special treat for you all today :) It is my pleasure to introduce you to one of my bloggy friends Lisa!

Hi there!  I’m Lisa from Shine Your Light and I’m so happy to be visiting Savory and Sweet today!
Amelia has become a wonderful friend to me through blogging and I never cease to be inspired by her delicious recipes.

Thanks so much for having me over, Amelia!

I’d like to share with you one of my husband’s all-time favorite desserts:  chocolate molten cakes.  The center of these cakes is pudding-like, rich and dreamy.  This surprisingly easy recipe came to me many years ago from a friend who was in culinary school at the time and since then I’ve made these little cakelets countless times for my family of five or when having friends over for dinner.  The cakes are easy to prepare, can be made a day in advance, and absolutely wow the recipients.  If you don’t have individual ramekins, you can also use an 8x8 baking pan and increase baking time to 25-30 minutes.  I half or quarter this recipe frequently as needed.

I hope you enjoy them!

Individual Chocolate Molten Cakes

Ingredients

12 oz. semisweet chocolate
8 oz. (2 sticks) unsalted butter
1 cup white granulated sugar
1/2 cup all-purpose flour
6 whole eggs

Preheat oven to 350 degrees.  Butter and sugar 12 (4 oz.) ramekins.

Slice butter, combine with chocolate chips and microwave on 30 second intervals until butter is melted.  Set aside until chocolate has melted and stir to combine.

Whip together eggs and sugar on medium-high speed until light, fluffy and triple in volume.  If you don’t have a mixer you can do this by hand with a whisk and get a great upper-body workout at the same time!

Add flour and fold in gently by hand or with mixer on slow, then fold in chocolate mixture.
Fill prepared ramekins 3/4 full.  (May be prepared in advanced and chilled until ready to use.)

Place ramekins on baking sheet and set in center of oven.

Bake 15 minutes or until set on top.  Do not over bake or the result will be a brownie-like cake instead of a pudding center.

Let cool slightly.  Run a knife along the sides of the ramekins to loosen the cakes.  Use a dishtowel to handle.  Place individual serving plate on top of ramekin and invert.

Garnish with fresh berries and powdered sugar, or add a dollop of fresh whipped cream or vanilla ice cream if desired. 
Serve warm.  Prepare yourself for gushing love and adoration from family and friends!

That’s it – you are a rock star in the kitchen!

Thanks again for having me, Amelia!
I hope you all have a wonderful day; it’s been so nice to meet you over here at Savory and Sweet!

Lisa

Thanks so much Lisa!  I want everyone to go on over to Shine Your Light and say hello.

Have you entered the Giveaway yet?  It ends Sunday night!

amelia

Banana Nut Bread

My two favorite things for breakfast are oatmeal and granola but occasionally I like to have a special treat.

Look what I had for breakfast!

I made it the night before. Baking and I are not friends early in the morning. In fact, most mornings see me staggering into the kitchen and groping blindly for the coffee pot. Coherent speech optional. :)

This turned out really well. Moist and delicious, with a satisfying crunch from the nuts and a hint of chocolate.

Banana Nut Bread with Dark Chocolate

2 ripe bananas
1/3 c. butter softened
3/4 c. sugar
1 egg
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. baking soda
1.5 c. flour
1/4 c. chopped walnuts
1/8 c. chopped dark chocolate

cream together bananas, butter and sugar. Then add egg, vanilla, cinnamon, and baking soda. Stir until well combined. Slowly sift in flour. Then add walnuts and chocolate and pour into greased 9x5 pan.

Bake at 350 degrees for about 60 minutes.

Enjoy with scrambled eggs, fresh fruit and a nice strong cup of black coffee.

Have you entered our Giveaway yet?

amelia

linky party

tapenade with red wine

My wife came up with an idea for date night. She wanted to cook a spaghetti squash and top it with tapenade. I myself love tapenade and have made it several times, so she asked me if I would make the tapenade for her.

Tapenade is traditionally and olive based dish with capers, anchovies, and olive oil. I am a big fan of capers but not such a big fan of anchovies. I usually substitute portobello mushrooms for the fish. Though this night we were out of shrums so I used a bit of chopped roasted red pepper. Tapenade is also traditionally finely chopped or pureed, but I like mine chunky.

Spencer's Chunky Tapenade with Red Wine

2/3-1 cup coarsely chopped olives (I combined Italian, black, and green olives)
2 tbsp capers (I don't chop them, but you could)
1/4 cup chopped roasted red pepper
1 tbsp olive oil
1/3 cup red wine
1 tsp dried oregano
1 tsp cavenders greek seasoning
1 tsp onion powder
black pepper to taste (no salt in this, the olives and capers got you covered)
1 tbsp goat cheese (optional)

Heat a skillet to medium heat and add olive oil. Then add in the olives and red pepper, allow to cook in the oil for 2 minutes. Then add the capers with just a bit of the juice for flavor. Follow this with the wine and cook until the wine is reduced (roughly 7-10 minutes). Place on warm spaghetti squash, top with goat cheese and dig in. Tapenade is also great with crackers or pita bread, or really anything you can come up with!

Enjoy.

Have you entered our Giveaway yet?

spencer

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tomato and portobello torte + a giveaway!!

We just had a big chili cook-off fundraiser for our school. Since I am on the fundraising committee I have been working like mad on it for about 4 months.

As you might guess it is stressful and a major time commitment. But the money that is raised goes directly to the school to help pay our wonderful teachers.

When you look at it that way, it is definitely worth the sacrifice. :)

Today I am free.

The chili cook-off is over, the boys are with their grandparents and Spencer is at work!

I.am.all.by.myself.

We just ordered several books from Amazon.com and one of the books is The Balanced Plate by Renee Loux.

When you open packages from the mail doesn't it feel like Christmas Morning? :)

There are many delicious sounding recipes in the book, the first one I tried was this:

Tomato and Portobello Torte

with some adaption by me

3 Tbs. olive oil

1 medium sweet onion

2 tsp. aged balsamic vinegar

1 tsp. honey

4 c. chopped baby bello mushrooms

1 tsp worcestershire sauce

2 Tbs. red wine

1 sheet puff pastry

1 tsp. dried oregano or 1 Tbs. fresh oregano

3 tomatoes, sliced 1/4" thick

salt and pepper to taste

fresh basil

Saute onion in olive oil until tender 3 to 4 minutes then add the balsamic vinegar and honey and continue to cook for a few minutes. Add the chopped mushrooms, worcestershire sauce, and red wine. Cook until all veggies are soft and aromatic.

Meanwhile, rub olive oil on 9 inch pie pan and lay one sheet of your puff pastry into the pan tucking into the corners.

When mushroom mixture is done pour out onto puff pastry shell and sprinkle with oregano, salt and pepper. Layer the tomatoes on top. Tuck any excess pastry onto tomatoes or onto itself whichever you prefer. Bake covered at 350 degrees for about 20 minutes, uncover and bake for 20 minutes more.

When it comes out of the oven sprinkle with freshly chopped basil. I also added a dollop of goat cheese. :)

Enjoy.

We accidentally ordered two of the cookbooks. So I'm going to give one away in celebration of 1. the conclusion of the chili cook-off, and 2. a free, lazy day at home.

(How To Enter)

Mandatory: you have to leave me a comment about why you want to win, or what your favorite cookbook is, or if you like to get packages in the mail.

(Extra Entries)

One extra entry if you follow my blog and for every way you share about the giveaway. You can blog about it, facebook it or tweet it. Then come back and let me know. Leave a comment each time you do something. :)  The giveaway is closed!!

Giveaway ends February 27 at 8:00 pm central time.

Good Luck.

amelia

almond butter chocolate crispies

I was browsing through food and fitness blogs the other day. I love all of the creativity and inspiration that you can get from people that you don't even know. :)

One of my favorites is oh, she glows. She makes amazingly delicious vegan fare, she is a runner (which is inspiring for this wanna be runner), and she has an online bakery.

She created the treat that you see above. I only made a few alterations to it and mainly because I didn't have all the ingredients on hand.

Here is my version.

Almond Butter Chocolate Crispies

1/2 c. crunchy almond butter

1/2 c. rice syrup

2 tsp. vanilla

1/4 c. almond milk

1/2 c. sifted cocoa powder (I used Hershey's Special Dark)

1/2 c. chocolate chips

In a medium sauce-pan combine first 4 ingredients, stir until melted then add the sifted cocoa powder and salt and stir a few more times. At this point you will add the rice crispies and chocolate chips stir until rice crispies are evenly coated (I like to use a wooden spoon for things like this).

Pour mixture out onto a 8 inch square parchment lined glass dish and press down into pan. Then stick in freezer for a least 10 minutes.

Meanwhile, make the almond butter coconut fudge topping.

Almond Butter Coconut Fudge Topping:

1/2 c. chocolate chips

1 tsp. coconut oil

1 c. almond butter

1/3 c. coconut flakes

dash of salt

combine chocolate chips, coconut oil, and almond butter in a microwave safe bowl and heat in microwave for about 40 second. Take out of microwave and stir until smooth. Then add coconut flakes and salt.

Take chocolate/almond butter/crispies out of the freezer and spread the chocolate coconut fudge on top. Return to freezer for at least 45 minutes.

Cut into small squares and serve.

The combination of chocolate, almond butter, and rice crispies is perfection. :)

You won't be sorry you made this rich dessert, but a little goes a long way!

Question of the day:

Do you often change the ingredients of your recipes, seeing them only as "guidelines." Or do you follow recipes to the T?

amelia

linky party

kale chips to balance my over-indulgence of chocolate

The sweets have taken over our house lately.

With Valentine's Day parties and the recent Chocolate Lover's Festival I'm beginning to not feel so good.

I need some balance.

I'm not a big fan of kale in green smoothies or sauteed for that matter and I have always felt kinda bad about this. I feel like it's so healthy I should like it. :)

But I LOVE kale chips. In fact, my whole family does.

Kale Chips:

a bunch of kale cleaned and torn
2 tsp. olive oil
sea salt

toss the kale with the olive oil until leaves are coated well. Lay out onto jelly-roll pan (trying not to over-lap the leaves). Sprinkle with sea salt and bake at 350 for 7-8 minutes.

They are so good you won't be able to stop snacking on them!

You can also put them on a salad for a little crunch.

Question of the Day:

Do you like kale and if so how do you prepare it?

amelia

banana smoothie boost

Usually by 10 or 10:30 I'm getting desperate for a "pick me up." I've never been able to skip meals or not snack between meals. If I do miss a meal I get really crabby and generally unpleasant to be around.

I saw an episode of Nigella Express a few days ago where she made a banana smoothie and with my new-found love of bananas, I thought it sounded like the perfect mid-morning boost.

Banana Smoothie Boost
alternate title: the anti-crabby smoothie
adapted from this recipe

one frozen banana
2/3 c. almond milk
1 tsp. honey
2 tsp. coffee
shaved chocolate

mix everything but shaved chocolate up in a blender. pour into glass and sprinkle chocolate on top.

Enjoy.

amelia

Basic Banana Breakfast Smoothie

nutella pretzel sandwiches

I spent the day making chocolates for a Chocolate Lover's Festival. With a name like that how could I not participate?

It's a great fundraiser that supports several organizations in the community. Unlimited chocolate for a minimal fee and for a good cause. I'm a sucker for a good cause, especially if there is food involved. :)

I seriously underestimated the time involved in making 100+ pretzel sandwiches. Or the mess. There is not a surface area in my kitchen right now not covered in chocolate!

Willy Wonka would be jealous.

But, it was definitely worth the effort.

They are delicious and bite sized which, turns out, is a lethal combination. Before I knew it, I had popped three or four of these little treats in my mouth!

Then we had to do quality control. :)

Want the recipe?

Nutella Pretzel Sandwiches
alternate title: bite sized deliciousness
1 large bag mini pretzels
jar Nutella (I used 2.5 jars)
chocolate melting wafers
unlimited free time
dishwasher and house-keeper would also be a wise investment;)

It's just as simple as it sounds. Smear Nutella between two pretzels. Do this x100...freeze for about 30 minutes to "set up."
Take them out of the freezer and dip in the melted chocolate. Place on parchment paper to dry.
This would be a perfect Valentine's Treat.
Question of the Day:
Is there such a thing as too much chocolate? I think I've reached my limit. Next week it's nothing but salads and green smoothies for me!
amelia
linky party

Spencer's Chili Ranchero

We acquired this dutch oven for Christmas, and we use it for everything.

We have a big fund raiser for our school each February that is a chili cook-off and auction. I have entered my vegetarian chili the last 2 years and taken 3rd place against all those serious meaty contenders. This year I decided I had to make a change and see if I could move up from 3rd!

I have been racking my brain on what to do with my chili that could really improve the flavor. Then it hit me while reading my wife's blog. Our ranchero sauce! The recipe that follows was smokey and spicy. I hope it will get me that coveted first place prize!

Spencer's Chili Ranchero

1 Tbs. olive oil
1/2 medium onion chopped

1 tsp cumin

2 tablespoons dried oregano

2 bell peppers chopped (I used a red and yellow for color)

2 4 oz. cans of green chilies

1 package of veggie crumbles (I use morning star)

1 32 oz. can crushed tomatoes

1-2 16 oz. cans of diced tomatoes per your preference

1/4 cup chili powder

1 tablespoon black pepper

salt to taste

1 can red kidney beans (rinsed)

1 can pinto beans (rinsed)

1 can black beans (rinsed)

1 package frozen corn

Spencer's Ranchero Sauce (I halved the recipe this time, it makes a lot.)

I cooked this in our dutch oven, it works great to prevent sticking to the bottom while you simmer.

Cook the onion on medium heat with the oil until it is translucent, then add cumin, oregano, and salt. Mix in the bell peppers and the green chilies, cook until peppers our tender, I like to cover the dutch oven for this step to cook the peppers faster. Add the crumbles and cook for 5 more minutes.

Now its time to add your tomatoes, chili powder and black pepper, and about a cup of water to help simmer (I used some of the water I saved while cooking the veggies for my ranchero sauce).

Stir in all the beans and simmer for 35-45 minutes depending on your preference. I added the corn in the last five minutes and stirred in the ranchero sauce at the end until I reached the heat and flavor I wanted.

We usually enjoy our chili with corn chips and sour cream.

To see where I am taking my chili today go here.

spencer

spinach lasagna rollups

the freshness of the basil.

the light creaminess of the ricotta.

the spice of tomato with garlic and oregano.

the beautiful presentation of the lasagna rollup.

want the recipe?

i will be cooking over here today. won't you join me?

To see where I am linking up go here.

amelia

butterscotch breakfast bars

I've been trying to think of something different for breakfast. We have been in a bit of a breakfast rut lately.

I was thinking of making some scones or biscotti but Spencer brought home 2 big cans of old-fashioned oats that his boss gave him (his boss's mother is going into a nursing home and they are cleaning out her pantry).

What can I make with oats?

Butterscotch Breakfast Bars

(adapted from this recipe)

1/2 c. almond butter

1/4 c. brown sugar (packed)

1/4 c. honey or agave nectar

1/4 c. butter (I used earth balance)

1 Tbsp. coconut oil

2 c. old fashioned oats

1/4 c. coarsely chopped cashews

1 Tbsp. flax seed

1/3 c. butterscotch chips

Combine first five ingredients in a pan and heat on medium heat until dissolved. Stirring constantly. Put the oats, cashews, flax seed and butterscotch chips in a large bowl. When butter/sugar mixture is dissolved pour onto oats and stir until evenly coated.

Pour the mixture into a greased 9x11 glass dish and pat down with a rubber spatula.

Bake at 350 for about 25-30 minutes.

This turned out really good. Everyone in the family approved.:) I think next time I make them I will try adding dried apples and cinnamon. Dried cranberries and white chocolate chips would also be a good flavor combination.

Enjoy.

amelia

Go to my linky party page to see where I am taking these today.

spicy zucchini fries

When I was a little girl my grandmother used to grow zucchini in her garden.

She would lightly bread it with cornmeal and seasonings and pan-fry it.

I think there will be pan-fried zucchini in Heaven.:)

I've been in the mood for zucchini.

I can't wait until I can pick it sun-warmed and vine-ripened from my garden.

For now I will have to settle for the store-bought variety.

But, I can make it interesting.:)

Spicy Zucchini Fries

adapted from this recipe

3-4 medium zucchini

2 Tbs. chunky peanut butter

1 Tbs. almond butter

1 Tbs. olive oil

1/2 tsp. sea salt

1/8 tsp. cayenne pepper

cut zucchini into "fries". In a medium sized bowl whisk together all other ingredients. Toss zucchini fries in nut butter mixture until evenly coated.

Spread fries onto parchment lined baking sheet, single file, making sure they aren't touching each other.

Bake in a 400 degree oven for about 45 minutes.

Enjoy.

To see where I am linking up go here.

amelia

sauteed vegetable jambalaya

You ever get in the mood for something really spicy?

Man I do, and this time I thought Jambalaya. The boys were watching "The Sweet Life on Deck" last week and Cody kept saying "Jumbo-lia!". It just stuck with me.

A quick warning, the recipe that follows is not for the faint of heart, I left the table dripping sweat, but very satisfied.

This is a recipe adapted from "Vegan Planet", a cook book by Robin Robertson. If you are vegetarian or vegan and don't have this book, I highly recommend it.

Notice the Hot & Spicy on the label. This is not a slogan, its a warning!

I'm starting to sweat just smelling this stuff reheated!

Sauteed Vegetable Jambalaya

2 Links of Mexican Chipotle Sausage from Field Roast.

(the label is pictured above)

1 Large yellow bell pepper seeded and chopped

1 Pablano pepper seeded and chopped

1 Roasted bell pepper seeded and chopped

1 Package steamed in bag frozen peas (didn't use all of the package)

1 Large head of broccoli, steamed and chopped

1 Smaller eggplant, cut into strips and steamed

2 Garlic cloves minced

1 tablespoon onion flakes

2 tablespoons olive oil

1 15oz can of dark red kidney beans drained and rinsed

1 28oz can of crushed tomato

1 cup veggie stock (water can be substituted)

1 tablespoon of corn starch

1 teaspoon cumin

1/2 teaspoon cayenne

salt and pepper to taste

Slice the sausage and place in a skillet or large sauce pan and brown slightly on each side with some olive oil, remove and set aside.

Place the yellow bell, the pablano, and the onion flakes in the same skillet at medium heat with a tablespoon of olive oil.

Cover and let soften for about 8 minutes, then stir in the garlic and let cook for another 2 minutes.

Now add in the tomato, beans, spices, and veggie stock and let simmer till it begins to thicken, about 30 minutes.

Steam the broccoli, peas, and eggplant, I used a microwave steamer for the broccoli and eggplant.

Add these in towards the end of cooking to let flavors mingle. I added these at 20 minutes in but i would recommend 3-5 minutes as they got a little too soft.

This goes great over long grain rice or pasta.

These sausages are very hot, you might want to start with a milder version and add your own heat.

Enjoy.

To see where I party go to the linky party page.

spencer

sweets to the sweet

We had my in-laws over for supper last night and I was in the mood to make something sweet.

Spencer is of the mind that if it's not chocolate it's not worth eating.

However, my mother-in-law likes lemon just as much as I do.

So, this is what I made

Lemon bars, yum. :)

(the leaning tower of lemon bars)

I got the recipe from this blog. As soon as I read the recipe I was in love. And their photography...love it!

I was trying to recreate the cool stacked look that they did. But the lemon bars were so gooey they kept sliding off of each other. Then I would stack them back up, lick off my fingers and the plate, take another shot...and start the whole process again.

I was seriously cracking myself up.

Finally, I gave up on getting the "perfect" shot and just settled for the ones you see above.

Too much more "food styling" and my family would have found me in the corner of the living room in a self-induced sugar coma. :)

Here is the recipe--taken from here: just cook already. In fact, you need to just go there, look at their pictures, drool over their recipes and then email them and beg them to let you submit a recipe for their cool site like I did. :)

Lemon Bars

1c. butter

1/2 c. powdered sugar

2 c. flour

3 eggs

2 c. sugar

8 Tbs. lemon juice

zest of one lemon

4 Tbs. flour

1 tsp. baking powder

cream together butter and sugar then slowly sift in the flour.

Press this into a greased 9x11 pan and bake at 350 for about 10 minutes.

In the mean time combine the rest of the ingredients together in a large bowl.

When the "crust" comes out of the oven pour the sugar/lemon mixture over it and bake.
They suggested 20-30 minutes.

I baked mine for 27 minutes but next time I will go for a full 30 (so I won't have the gooey problem).

Enjoy.

This dessert was so good even my chocolate lovin' snob of a husband loved it. :)

To see where I party go here.

amelia

snickerdoodle hummus

I'm always looking for a good afternoon snack for the boys.

When they come home from school in the afternoon they are starving!!

Snickerdoodle hummus you say? hmmm

It was a hit with everyone in the family except my youngest.

And I think he just disagreed to be disagreeable. He's an antagonist like that. :)

I loved it so much I could eat it with a spoon.

The photos I took pair it with some pink lady's. I love pink lady apples.

Snickerdoodle Hummus

(recipe adapted from here)

1 can Cannellini beans drained and rinsed well

1/4 c. peanut butter

1/4 c. maple syrup

2 tsp. sugar

1 tsp. cinnamon

Mix all ingredients together in a blender until smooth and creamy.

That it!

Enjoy with fruit or vegetables.

Question of the Day:

What afternoon snacks do you feed your kids?

amelia