Posts Tagged ‘Recipe Link Party’
Jan
4
Top Recipes of 2011
Nov
23
Recipe Link Time!
Sorry no recipe today ( I have one more pie to share next week). I have been totally behind on blogging this week.! Instead, I will be out making something like the picture above (hopefully!) I hope you all have a wonderful holiday! What have you been cooking? Please link up your recipes (only) all I ask is that you add Remodelaholic to you blog reading list! THANKS!
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I have to tell you a story, a yes- sometimes I'm a mean wife story!... Last year for Thanksgiving we visited my lovely sister Noelle and her family! It was so much fun! And really nice to see them since it had been a few years. While we were planning out the meal. Noelle asked Justin what he wanted and he said Pecan pie. I have never in my life made Pecan Pie, I don't particularly care for pecan pie, and I was under the impression that it was really hard, so I point blank refused. (poor guy!) My sister decided to compromise, we wouldn't make one, we'd just buy him his own Pecan pie.
I felt a little guilty, but he got his pie and was happy.
Just about a month ago, I had an empty pie shell. And that guilt crept right back into my conscience. You see my husband pretty much eats everything I make and rarely requests something in particular. So, I thought "Well, maybe I should make a Pecan Pie, just to try it out".
Then, as I thought more, I realized I could add chocolate to the pie... (you know me and chocolate, it's a lifetime commitment) and I happen to LOVE nuts with chocolate and for the first time in my life I REALLY wanted to make a pecan pie. The time had arrived, I would make a pecan pie.
So I googled, like any good blogger would do and a Paula Dean recipe popped up and so I thought, well, I will try that!
Guess what, it is good.
So good, I made one again on Monday. I was feeling the festive Thanksgiving spirit a little early.
And guess what else...
It is crazy easy, maybe the easiest pie recipe I have ever made. You know the saying "easy as pie" it is absolutely true!
image source
Chocolate Pecan Pie
(adapted from Paula Dean's Recipe)
1 (9- inch) Unbaked pie crust
2 cups Pecan Halves
In a medium sized mixing bowl combine
3 large eggs, beaten
3 Tbsp Butter, melted
1/2 cup corn syrup
1 cup sugar
2 Tbsp vanilla
3 oz chocolate chips (Hershey's Special Dark is my FAVORITE!)Directions
Preheat the oven to 375 degrees F.
Cover bottom of pie crust with pecans.
In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, vanilla and chocolate chips. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.
Bake for 15 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 35-45 minutes or until pie is set. Remove from oven and cool on a wire rack.
Serve hot or cold, but I must put in a plug for hot with vanilla ice cream! It is a dream!
Recipe Link up Time!
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-
Have some pie!
Well, since it is the month of Thanksgiving, I thought it would be fun to share with you one of the pie recipes that I had every Thanksgiving! My Mom's Lemon Meringue Pie! It is so good... it makes me want to make one now, too bad I dont' have any lemons in my house! Read the rest of this entry »
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Okay, I thought that it was time to add another festive recipe to the mix..nothing earth shattering, just a pumpkin roll. But technically I have had this recipe for 9 years, and I think I have only made it once ( I got it at a church activity) So I thought it was time to give it another go!
Pumpkin Roll
3 eggs
1 cup sugar
2/3 c pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 cup nuts (optional)
Filling:
1 cup Powdered Sugar
4 oz softened cream cheese
4 Tbsp Butter
1/2 tsp vanilla or lemon extract
Preheat oven to 375. Prepare a 15 x 10 cookie sheet, by lining with wax or parchment paper, spray with cooking spray. Prepare a thin kitchen towel by sprinkling powered sugar over the top.
Beat eggs for several minutes. Slowly add 1 cup sugar. Add pumpkin, combine, add lemon juice and combine.
In another bowl combine dry ingredients flour, baking powder, salt cinnamon, ginger and nutmeg. Fold dry ingredient into wet, until just combined Pour onto waved paper on cookie sheet spread evenly over sheet. Sprinkle with nuts if desired.
Bake for 15 minutes or until done.
Turn cake out onto sugared towel and roll up like a jelly roll. Allow to cool.
Prepare filling mixture. Un-roll cake spread mixture over it and re-roll. Place in fridge and cool.
ALSO, I had to try and change it up a bit! Chocolate Ganache I thought would do the trick? Yes, because any excuse to add chocolate to a desert is probably valid... at least in my mind.
An hour or so before you are ready to serve, place roll on serving dish and top with chocolate ganache. Allow chocolate to harden a bit before serving!
Remodelaholic is written by Cassity and Justin. Cassity has a degree in interior design and Justin is a landscape architect, so we adore everything that makes up a HOME! We love to share home remodeling ideas and projects we’re working on. From huge kitchen renovation ideas to small bathroom remodels, there isn’t anything we won’t try to tackle (at least once!). We are in the midst of our third whole home renovation, (check out house 1 and house 2 as well, so there should be a lot more inspiration coming your way. We hope that you will stop by often for home design inspiration, tutorials, interior design tips, delicious recipes and what going on in our family life.
Please consider sharing this if you liked it!
Oct
5
Link Up! Recipe Party
Sorry no recipe today! Obviously I am a bit behind!
So please link up your recipes!
Remodelaholic is written by Cassity and Justin. Cassity has a degree in interior design and Justin is a landscape architect, so we adore everything that makes up a HOME! We love to share home remodeling ideas and projects we’re working on. From huge kitchen renovation ideas to small bathroom remodels, there isn’t anything we won’t try to tackle (at least once!). We are in the midst of our third whole home renovation, (check out house 1 and house 2 as well, so there should be a lot more inspiration coming your way. We hope that you will stop by often for home design inspiration, tutorials, interior design tips, delicious recipes and what going on in our family life.
Please consider sharing this if you liked it!
Okay well "weigh" back when I had Lydia, I was freaking out about my weight. And to be honest, I just keep struggling. I am good for a while, and then deadlines (along with stress) pile up, my time is gone and I make awful choices, and increase my sugar intake. So, my weight has been up and down 5 lbs or so for the last few months and I am still not dropping the final 8-10 lbs.
So, I need to make some easy changes. One of these is easy dinners, that I don't buy out. That is where my new menu plan helps a lot, cuz i don't have time to think about what I want to make and honestly that is my least favorite part- thinking of what to make! (which happens too often when I am stressed, and the dishes haven't been done for 4 days!) So while dinners are getting under control, I still LOVE sugar.
But the hard truth, is I don't really want give up desserts. I don't have the desire, I really enjoy making treats. That is the kicker... so, this week I decided to just try a little harder to avoid unnecessary sugar, or should I say too much unnecessary sugar. While still allowing myself to have a few treats every now and then, with limits.
Toward that goal, I messed around with yet another recipe and came up with a pretty decent chocolate carrot cupcake (maybe a little closer to a muffin, but really good!) I plan on a few tweaks next time, but this recipe was great even without those tweaks!
Chocolate Carrot Cake Cupcakes
Makes 26 (24 plus a small loaf pan)
Mix all dry ingredients together first:
1 cup sugar
1/2 cup cocoa (**next time I will add 1 cup)
2 1/2 cups white whole wheat flour
2 tsp. baking soda
1 tsp salt
2 tsp cinnamon
Add in the wet ingredients:
1 cup natural applesauce
1/4 cup oil
4 eggs (or egg substitute)
2 ripe smashed bananas
3 cups raw finely shredded carrots! (WHOOPS!)
1/2 cup milk
I baked them as cupcakes, about 3/4 full. Bake at 350 for approx 20 minutes.
(I froze half... for emergencies!) ** The cupcakes were not as chocolatey as the picture above,
it just needs to have more to really taste like chocolate to me... I know!! It would be good as a cake too,
but you will need to bake it for approx 1 hour, if you do a large 9 x 13 pan.
Easy Cream Cheese Frosting:
4 oz low fat cream cheese
1/2 tsp vanilla
1/4 cup butter
2 cups powdered sugar
Just beat together for frosting! Optional: After frosting the cupcakes, sprinkle with chopped toasted pecans.
Remodelaholic is written by Cassity and Justin. Cassity has a degree in interior design and Justin is a landscape architect, so we adore everything that makes up a HOME! We love to share home remodeling ideas and projects we’re working on. From huge kitchen renovation ideas to small bathroom remodels, there isn’t anything we won’t try to tackle (at least once!). We are in the midst of our third whole home renovation, (check out house 1 and house 2 as well, so there should be a lot more inspiration coming your way. We hope that you will stop by often for home design inspiration, tutorials, interior design tips, delicious recipes and what going on in our family life.
Don't forget about our Mood Board Blog Hop! Please be sure to visit:
6. Stefanie of Brooklyn Limestone
7. Beckie of Infarrantly Creative
8. Allison of House of Hepworths
8. Allison of House of Hepworths
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One of the meals this week from my menu (you really need to sign up!) was a quiche. Technically it would have been a new recipe to try, but the thing is I already have two killer quiche recipes. A spinach quiche and then just a simple bacon, onion and cheese.
So, when I was getting ready to make dinner this afternoon (during nap time...the easiest time to get anything done) I decided that I would just make my favorite quiche - the Spinach Quiche.
The recipe is my sister Tiffany's and it is one of those things that I always have all ingredients on hand, I have been making it our whole marriage... so, for 10 years! And I am not going to stop- it is always just really good and is great as left overs too! Hopefully you will try it out, I promise it is worth it!
Spinach Quiche
(even a Real Man will eat this quiche...btw)
4 beaten eggs
1 1/2 cup milk
1 cup shredded Swiss** cheese
1 pkg Knorr Vegetable soup mix
1 10oz package of frozen chopped spinach, thawed and squeezed dry
1 unbaked pie crust
Preheat the oven to 375. In a large bowl combine the first 5 ingredients. Pour into pie crust, spreading until distributed. Bake on a cookie sheet for about 45-60 minutes or until knife inserted halfway between center and edge comes out clean. Serve for breakfast, second breakfast, elevenses, luncheon, afternoon tea, dinner, supper... (name that movie, ah, good times...)
**When it comes to the cheese the truth is that I just don't like Swiss, sorry! So, I always use whatever I want or have on hand. This time I used 3/4 of a cup of a Fiesta mix that I had left over from another meal, AND 1/2 cup of FETA I will definitely be adding the Feta every time from now on out, I loved it!
PIN this! Then you can remember to make it!
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** ALSO - I would be really thankful if when you try a recipe, you’d please link to my post. That way people can find and join our party, and we will all benefit from some extra traffic love!
Thank you!
Please check out these other great recipes:
Remodelaholic is written by Cassity and Justin. Cassity has a degree in interior design and Justin is a landscape architect, so we adore everything that makes up a HOME! We love to share home remodeling ideas and projects we’re working on. From huge kitchen renovation ideas to small bathroom remodels, there isn’t anything we won’t try to tackle (at least once!). We are in the midst of our third whole home renovation, (check out house 1 and house 2 as well, so there should be a lot more inspiration coming your way. We hope that you will stop by often for home design inspiration, tutorials, interior design tips, delicious recipes and what going on in our family life.
Please consider sharing this if you liked it!
Sep
7
Menu Planning Program
Hey ya'll no recipe today, sorry 'bout that.
But for those of you that are busy but want to make time for a family dinner,I wanted to let you know about the giveaway I am having. 3 winners will receive menu plans from E-mealz.
I have been using it for the last few weeks and love it. It takes so much stress off my shoulders and makes shopping faster. It is easy to make the menus work for my family (or yours), and helps to keep me in budget.
And it is only $1.25 a week. I have to admit, it was so cheap I bought two plans so that I could pick and choose what sounds the best for that week!...
Party Rules:
Please grab a button for your linked blog post or your sidebar!
Please become a public follower of Remodelaholic!
** ALSO - I would be really thankful if when you try a recipe, you’d please link to my post. That way people can find and join our party, and we will all benefit from some extra traffic love! If the recipe is a guest feature, please link to the original author's blog post that is hyper linked at the top of the page!
Thank you!
Remodelaholic is written by Cassity and Justin. Cassity has a degree in interior design and Justin is a landscape architect, so we adore everything that makes up a HOME! We love to share home remodeling ideas and projects we’re working on. From huge kitchen renovation ideas to small bathroom remodels, there isn’t anything we won’t try to tackle (at least once!). We are in the midst of our third whole home renovation, (check out house 1 and house 2 as well, so there should be a lot more inspiration coming your way. We hope that you will stop by often for home design inspiration, tutorials, interior design tips, delicious recipes and what going on in our family life.
Please consider sharing this if you liked it!
I actually found this recipe about 2 years ago, but it is so good... I have been seeing beautiful flourless cookies on Pinterest lately so I have been thinking about whipping up another batch, like tonight... or tomorrow with Etta, she loves to make cookies! And we both love eating, them...
Flourless Chewy Chocolate-Walnut Cookies
2 3/4 cups walnut halves
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract
Preheat oven to 350.
Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Allow them to cool, then chop them coarsely.
Position two racks in the upper and lower thirds of the oven and lower temperature to 320.
Line two large-rimmed baking sheets with parchment paper.
In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
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** ALSO - I would be really thankful if when you try a recipe, you’d please link to my post. That way people can find and join our party, and we will all benefit from some extra traffic love! If the recipe is a guest feature, please link to the original author's blog post that is hyper linked at the top of the page!
Thank you!
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For Justin's Birthday this year he wanted creme brulee. Um, no you don't have to twist my arm for that... Now while it sounds scary to make, it couldn't be more simple- or delicious. But the part I hate that always seems to give us trouble is the sugar brulee-ing(when you torch the sugar). So I decided to search for a better way and guess what I found it, and I am never going back and you don't need any special equipment!! Yea for easy!
Creme Brulee
Preheat oven to 300
Preheat oven to 300
In a large saucepan start about 2-3 quarts of water boiling, for a water bath when they cook, this will not be added to the recipe!
In another saucepan, combine:
1 cup heavy whipping cream
1/3 cup Sugar
Slowly bring to just boiling, mix only occasionally (don't over stir-we don't want butter)
Add:
1 cup heavy whipping cream
1/2 tsp. vanilla
pinch of salt(I let these heat up a little, but not too hot)
Remove from heat and follow directions below.
In a separate bowl:
6 eggs yolks (beaten)
In order to put the hot cream in with the eggs you have to add a small amount of the hot cream mixture to the egg yolks, and stir it in, to temper the eggs, (so that they don't cook) add a little more of the cream mixture to the eggs, stir and then you can add the rest.
Place a dish towel in a glass casserole dish (this will help the ramekins not to slide all around), add the ramekins on top of towel, fill each ramekin with cream mixture. (it doesn't rise, so go ahead and fill it up to the final serving height you want)
Place the casserole dish on the oven shelf and fill it with the boiling water to 2/3 the height of the ramekins. This way I don't spill boiling water down myself trying to stick it in the oven.
Bake 30 minutes
Place ramekins on a wire rack to cool. Once cool place in fridge for at least a few hours if not overnight
Okay at this point if you want the crystallized sugar here is the new improved no torch technique. Place a skillet over medium heat add 1/4 cup sugar to pan and don;t do anything else. It takes a few minutes but the sugar will begin to melt. Allow it to caramelize, it will go from clear to a light caramel color, don't leave it at this point or it will burn. Carefully pour it over the top of your cooled cremes. let sit for a minute or two and serve! Easy as pie... oh pie! That sounds good!
Good luck! (here are some picture of the process so you can get an idea of what I mean)
Towel lined casserole dish.
This is what the sugar looks like when you first place it in the pan...
And just a few short minutes later it begins to look like this.
When you break into it... you get all this wonderful goodness!
Enjoy!
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I made this two years ago for Justin's B-day but I never typed out the instructions, so here you go!
Mixed Fruit Galette-
Pastry Crust:
1 cup flour
1/2 cup butter or shortening
1/4 tsp Salt
Fruit Filling:
4 cups prepared fruit (peeled, pitted, diced, etc)
up to 1/2 cup Sugar depending on fruit's sweetness
3 T Flour
1 1/2 T Butter
(plus a little extra butter and sugar for the finished crust, as explained in directions.)
Measure flour and salt into a bowl. Cut the butter or shortening into the flour, I like a pastry blender but use what you like. Until it forms small crumbly pieces. Now, add ice water a tablespoon at a time while stirring dough mixture with a fork. Do not add too much, less is more. Bring it all together and form into a ball. Wrap in plastic and put it in the fridge.
Pick a fruit, any fruit, or a mix (which is what I did). Prepare it accordingly- peeled, pitted, diced... Sprinkle flour and sugar (if adding) over fruit. Gently stir it all up.
Roll out your dough on a floured surface, I like it sorta thick. You want it to be at least 12" in diameter. To transfer the dough, sImply fold your circle in half and then in half again. Place on baking sheet and unfold. Dump your fruit mixture right in the middle and dot with 1-2 T butter. Leave at least 2" of dough surrounding your fruit mixture.
Now for the fun part, take the edges of the dough and pull them up, pleating as you go. Use water to seal the seams if you want. Then just make sure it is all holding well I usually squeeze and press the edges in a little not to hard! If you want you can brush the outside with butter and sprinkle it with raw sugar.
Bake in a preheated 375 degree oven for 50 to 60 minutes.
It will be done when the fruit is bubbling and the crust is golden brown. Allow to cool for 10-15 minutes before serving. And yes you will need some vanilla ice cream to go with it... Galette a la mode!
Party Rules:
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Please become a public follower of Remodelaholic!
** ALSO - I would be really thankful if when you try a recipe, you’d please link to my post for the recipe. That way people can find and join our party, and we will all benefit from some extra traffic love! If the recipe is a guest feature, please link to the original author's blog post that is hyper linked at the top of the page!
Thank you!
Please consider sharing this if you liked it!
