Espresso Chip Meringues

Ingredients

• 3 egg whites, at room temperature
• Pinch fine sea salt
• 3/4 cup superfine baker's sugar*
• 1/8 teaspoon cream of tartar
• 1/4 teaspoon vanilla extract
• 2 teaspoons instant espresso powder
• 2/3 cup mini semisweet chocolate chips

*Can be found at specialty cooking stores


Directions

Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.

In a stand mixer fitted with the whisk attachment, beat the egg whites and salt until frothy, about 1 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, vanilla extract, and espresso powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, about 3 to 5 minutes. Using a spatula, fold in the chocolate chips. Drop 1/4 to 1/2 cup of the mixture onto the prepared baking sheet about 2 inches apart. Bake for 30 minutes. Rotate the pan and bake for another 30 minutes. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.

Store airtight in a plastic container for up to 4 days.

Cook's Note: The meringue mixture can also be placed in a pasty bag fitted with a large, plain tip (recommended: Ateco # 9808) and piped onto the baking sheet.


http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-chip-meringues-recipe/index.html

I'm Back, Bitches

My goodness I haven't been on this blog in forever!

Somewhere between college, corporate career, 2 dogs, and 5 cats... 

I lost the time, and my mind. Wee!!

Ask me how many times we vacuum. A day.

How times have changed though! 

I resigned from my job in November in order to pursue a new path. No longer will I dress in unflattering black suit pants and drag my laptop up to my corporate headquarters.

No - these days my alarm is set for two times: 10am and 11am.

This will be the only time in my life that I have no job, no school, and no child!

 You know what that means?



Just kidding.

That was me using an excuse to share a gif of my favorite Youtuber of all time - Jenna Marbles!


I've been devoting my time to spending more time with 
my animals, baking, and crafting.

And my new blog.

It's called Foodie Yogie's blog and it's about animals, baking and crafting. 

You like that segue?

More of my corny jokes, awesome gifs, life stories, DIY ideas, Christmas rampaging, and more!

Please follow this link to my new Foodie Yogie's blog!

Charles' Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Makes 24 Muffins

Filling:

• 8 oz Cream cheese (softened)
• 1 cup Powered Sugar

Topping (Optional):

• ½ Cup Sugar
• 4 tbs. butter cubed
• 1 ½ tsp. Cinnamon

Muffins:

“Part 1”

• 3 Cups of Flour
• 1 tsp. Cinnamon
• 1 tsp. Nutmeg
• 2 tbs. Pumpkin Pie Spice
• 1 tsp. Salt
• 1 tsp. Baking Soda

“Part 2”

• 4 Eggs
• 1 ¼ Cup Vegetable Oil
• 2 Cups Sugar
• 2 Cups Pumpkin Puree

· For Filling: combine ingredients and mix until smooth. Then form into a “log” and freeze 1-2 hours.

· For Muffins: combine “Part 1” and set aside. In a large bowl combine “Part 2” and mix with electric mixer. Add dry ingredients and mix.

· Pour batter into 24 count Muffin tin(s): fill tins about a 1/3 in the bottom of each, and then add cream cheese. Pour remaining batter over cream cheese. Sprinkle the optional topping over tops.

· Bake at 350 degrees for 20-25 Minutes.

Baked French Toast Casserole with Maple Syrup

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2/index.html

Funfetti Cake Batter Rice Crispy Treats

Ingredients:

• 3 Tbsp. butter
• 1 (10 oz.) bag of mini-marshmallows
• 1/4 cup yellow cake mix
• 6 cups crispy rice cereal
• 1 (1.75 oz.) container of sprinkles

Method:

Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting. I find spraying a knife with nonstick spray helps to cut them.

Ali’s Tip:

I actually increased the cake batter to 1/3 cup for my recipe to give it a little extra cake batter kick (the 1/4 cup seemed just a little too subtle to me), but add as much in as you like!

Doggie Mint Sauce

Ingredients:

• ~1lb of any type of cooked meat or 2 cans of fish
• i.e. 2 boiled boneless skinless chicken breasts and 1 can of tuna.
• 16 oz sugar free low fat plain yogurt
• 2 tsp peppermint extract
• 2 tbsp honey

Combination of steamed and food processed vegetables (anything healthy and organic):

· ½ cup steamed spinach

· ½ cup steamed carrots

· ½ cup steamed broccoli

· 1 can drained/washed mixed beans

Preparation:

o After you cook the chicken and steam the veggies, put them in the food processor and mush them.

o Combine the rest of the ingredients in a bowl and refrigerate.

Doggie Apple Cinnamon Drops

Ingredients:

• 1 large apple
• ¼ cup honey
• ½ cup of water
• ½ teaspoon cinnamon 1 cup oatmeal
• 1 ½ cups whole wheat flour
• 1/8 cup whole wheat flour

Preparation:

o Preheat oven to 350 ° F (180 ° C).

o Core, slice and mince the apple (use a food processor if you have one). In a large bowl, combine the minced apple bits, honey, water, cinnamon, and oatmeal. Gradually blend in the wheat flour, adding enough to form a stiff dough.

o In a small bowl, add 1/8 cup wheat flour. Spoon the dough by rounded teaspoon onto ungreased baking sheets, spacing about 2 inches (5cm) apart. Using the bottom of a glass dipped in the wheat flour (to prevent sticking), flatten each spoonful of dough into a circle. Adjust the size of the drops based on how big a treat you like to feed your dog.

o Bake for 30 minutes. Remove from oven and flip each cookie to brown evenly on both sides. Reduce oven temperature to 325 ° F (180 °C). Return to oven and bake for an additional 30 minutes. Let cool overnight.

o Makes about 3 dozen crunchy cookies, depending on how big you make them.

Delicious Meatballs

Ingredients:

• 1 large bag of frozen meatballs (~96)
• 1 cup Honey BBQ Sauce
• ½ - 1 cup brown sugar
• ½ cup grape jelly
• ¼ cup ketchup
• ¼ cup Honey
• 3 tbsp. Worcestershire sauce
• 1 tbsp. A 1 Steak Sauce
• Italian seasoning
• 1 bag Cheddar cube cheese

Preparation:

• Pour all ingredients in large saucepan and cook on medium low – medium heat until meatballs are done.
• Serve with Cheddar cube cheese.
• You can use different amounts of ingredients depending on taste.

Sunset at the Port City

Short side story: was driving back from family's house on 211... distracted talking on my phone and before I knew it, I was in Southport. Nice little 1.5 hour detour in holiday traffic. I was hoping to leave relatively early so I could get pictures of some old farmhouses on 211 but the sun had set too far and the lighting was a mess.

As luck would have it, I crossed the bridge to Wilmington right as the sun was setting. I shot some great pictures on the dock behind our class room. Maybe some things happen for a reason ?

Mushroom Logs

Yield: 4 dozen

Ingredients:

• 2-8oz cans Crescent Dinner Rolls
• 1-8oz pkg of cream cheese, softened
• 1-4oz can of mushroom stems and pieces- drained and chopped
• 1 tsp kosher salt
• 1egg, beaten
• poppy seeds optional

Directions:

Preheat oven to 375 degrees.

Separate crescent dough into 8 rectangles, press perforations to seal (do not separate dough into triangles). Don’t let dough get too warm.

Mix together cream cheese, mushrooms, and salt.

Spread mushroom mixture into equal portions over each rectangle.

Starting lengthwise, roll up jelly fashion, pinch seam to seal.

Slice logs into 1 inch pieces. Pinch seams again to seal.

Place seam side down on ungreased cookie sheet.

Brush each log with beaten egg, sprinkle with poppy seeds if desired.

Cook for 10-12 min

- MOM

Grandma Simmons (Alice) Best Fudge Icing

Ingredients:

• 1 small can of Pet evaporated milk
• 1 stick of margarine
• 2 cups of sugar
• 1 small bag of semisweet chocolate morsels

Directions:

Pour milk , margarine, and sugar into pot.

Bring to a boil over medium high (don’t scorch the chocolate).

Then turn heat to low and cook for FOUR minutes (time it).

Take pot off burner and whisk chocolate into mixture.

STIR until slightly thickened.

Ice quickly!!!

Hardens fast…..delicious!

Note: if it gets too hard – make fudge

Mom's Lemon or Lime Pie

EASIEST LEMON/LIME PIE

Ingredients:

• 1-8oz can frozen lemonade or limeade concentrate
• 1-8 oz Container Cool Whip, softened
• 1-8 oz can Eagle Brand Sweetened Condensed Milk
• Few drops of lemon or green food coloring
• 1 8-9 Inch Graham Cracker Crust

Directions:

Stir together semi-thawed lemonade, condensed milk and cool whip (do not over mix). Place in graham cracker crust 8-9 inches.

Adjust coloring (if wanted).

Chill, best overnight.

Currently, 8oz cans no longer made, buy larger frozen cans and use 8oz. Can top with lemon or lime zest.

MOM

Homemade Energy Bars

Simply put, Chunks of Energy Bars are all-natural cubes of goodness, so we asked the folks who make them at Dancing Star to share their recipe. Adapt it by adding your favorite seeds, nuts, and dried fruits, and get ready for more energy.

Ingredients

• 1 c honey
• 1 c peanut butter
• 1 c carob powder
• 1 c sesame seeds
• 1 c sunflower seeds

Directions:

1. Heat honey until warm, then add peanut butter slowly, until just mixable.

2. Stir in remaining ingredients and press into oiled 8 by 8 inch pan.

3. Chill for 1 hour. Cut into 25 small squares. Keep in fridge for up to 1 month; freeze indefinitely.

To order a 4-pound sampler ($28 and up) or to find a store that sells Chunks of Energy near you, go to danstarco.com.

Endive Spears with Lobster, Avocado, and Grapefruit

Makes 30-32 servings

Ingredients

• · 3 pink grapefruit, peel and pith removed
• · 3 avocado, peeled and pitted
• · 3 teaspoon freshly squeezed lemon juice
• · 9 ounces cooked lobster meat
• · 12 heads Belgian endive (about 8 ounces)
• · Salt and freshly ground black pepper
• · 9 fresh tarragon

Directions

1. Using a small paring knife, remove sections from grapefruit. If sections are too large, cut in half crosswise. Set aside.

2. Slice avocado into 1/8-inch-thick slices; cut slices into 1-inch lengths. Toss in bowl with lemon juice, and set aside.

3. Cut lobster into bite-size pieces; set aside.

4. Trim bottoms from endives; separate spears. Place a grapefruit section on top of each endive spear. Top with piece of avocado, then a piece of lobster. Season with salt and pepper; garnish with tarragon. Repeat with remaining ingredients. Serve immediately.