May 20

2013

Always bet on black and white…

Posted in Cookies | (No Comments)

Let’s face it…even people who love their jobs get bored at work now and again. There are always going to be slow days, bad days, and days where just things never seem to go the way they are supposed to. When you work in customer service, all those kinds of days are guaranteed. It’s all about dealing with problems every day, and the customer is looking to you to make it better. When you can’t, they will insult your competence, they will threaten to take their business from you, and they will even go above you to take their frustration with you out on your boss. Like many jobs, it’s a thankless task, but if you have a good boss and good co-workers, it definitely makes a difference.

You have to have fun with it sometimes. For example, one day at work, one of my coworkers had in a very costly repair quote for one of our customers, and we started debating whether he was actually going to fork over that money, or turn it down and just take his unit back. I decided to make it interesting.

“I’ll bake you some cookies if he decides to take that quote,” I challenged. My co-worker laughed and took the bet.

Well, long story short, here is this post and my co-workers are swimming in cookies right now. Hey, you gotta have fun with it sometimes. It’s just a job.

Chewy Black and White Macadamia Nut Cookies

2013-05-21 02:14:18

Yields 48

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Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Nutrition Facts

Serving Size

48g

Yields

Amount Per Serving

Calories 231

Calories from Fat 120

% Daily Value *

Total Fat 14g

21%

Saturated Fat 7g

34%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 3g

Cholesterol 33mg

11%

Sodium 113mg

Total Carbohydrates 25g

Dietary Fiber 1g

Sugars 16g

Protein 2g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1 pound (2 cups) butter, room temperature

1 2/3 cup brown sugar, packed 1 cup granulated sugar

3 large eggs, room temperature

1 tbsp. vanilla

4 ¼ cup all purpose unbleached white flour

2 tsp. baking soda

1 tsp. salt (plus more for finishing)

1 cup (12 ounce bag) white chocolate chips or chunks

1 cup (12 ounce back dark chocolate chips or chunks

1 ¼ cup (4 ounces) macadamia nuts, roughly chopped

Instructions

Preheat oven to 350 degrees and line baking sheets with parchment paper.

Measure flour, baking soda and salt in a large bowl and blend together. Set aside.

In a large mixing bowl, preferably a heavy-duty mixer, and using the paddle or beater attachment, beat butter until creamy. Add brown sugar and beat again. Scrape down the bowl and add the granulated sugar. Beat until fluffy.

Add eggs one at a time, beating after each addition. Add vanilla, beat and scrape again.

On low speed, add flour mixture 2 cups at a time, and mix well.

Mix in white chocolate, dark chocolate, and macadamia nuts. Mix only until blended.

Using a cookie scoop, place dough on prepared baking sheets, spacing evenly to allow for spreading.

Bake at 350 degrees for 10-12 minutes or until lightly browned. Do NOT over bake these cookies. They continue to bake for a few minutes after they are removed from the oven. Sprinkle a little bit of salt on tops immediately after you take them out of the oven. Let cool.

Adapted from A Cowboy's Wife

beta

calories

231

fat

14g

protein

carbs

25g

Adapted from A Cowboy's Wife

Unger Hunger http://ungerhunger.com/

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May 06

2013

Coffee and doughnuts…

Posted in Chocolate, Cupcakes | (No Comments)

Anybody who knows me knows that I am a HUGE movie buff. In fact, I have an almost preternatural ability to quote lines from almost every movie and have been known to smoke all competitors at numerous games of SceneIt. I have a deep love for films and the cinema – my sweetie is even in the film industry! A while back, I started crafting ideas for movie-themed cupcakes. I always thought that if I ever opened a bakery or cupcake shop, it would have a movie theme to it. I was determined to make every single flavor on my list, and so far, I’ve only made about two or three.

Recently, my friend Sun moved just down the street from me, and she always loved my film cupcake ideas, and has encouraged me to accomplish my goal of making each one. So, I told her, to celebrate her new place, I would make her any cupcake she wanted off of the list. She decided to go with my “Beverly Hills Cop” cupcake: an espresso cupcake with caramel coffee buttercream, topped with a mini donut. I had actually been itching to make that very one, so I was excited she chose it.

The cupcake itself has a great chocolate espresso flavor, and the buttercream actually makes use of caramel coffee creamer, which gives it a great shot of flavor and makes the buttercream lovely and smooth. Topped off with a brightly sprinkled chocolate glazed doughnut, this is a cupcake even Axel Foley would love.

Coffee and Doughnut "Beverly Hills Cop" Cupcakes

2013-05-07 02:41:44

Yields 24

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Prep Time

25 min

Cook Time

30 min

Total Time

55 min

Prep Time

25 min

Cook Time

30 min

Total Time

55 min

Nutrition Facts

Serving Size

95g

Yields

Amount Per Serving

Calories 375

Calories from Fat 183

% Daily Value *

Total Fat 21g

32%

Saturated Fat 13g

64%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 77mg

26%

Sodium 162mg

Total Carbohydrates 48g

16%

Dietary Fiber 2g

Sugars 37g

Protein 4g

Vitamin A

11%

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1 cup butter

¾ cup unsweetened cocoa powder

1 (4-ounce) bittersweet chocolate baking bar, chopped

2 tsp. instant espresso powder

1½ cups sugar

4 large eggs

1¾ cups all-purpose flour

1 tsp. salt

1 tsp. baking powder

¾ tsp. baking soda

1 cup sour cream

5 tbsp. caramel-flavored coffee creamer (experiment with different flavors!)

2 tsp. instant espresso powder

1 cup butter, softened

5 cups confectioners’ sugar

Instructions

Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.

In a medium saucepan, combine butter, cocoa powder, chocolate, and espresso powder. Cook over low heat, stirring constantly, until chocolate melts and mixture is smooth. Let cool for 20 minutes.

In a large bowl, beat sugar and eggs at medium-high spend with a mixer until fluffy.

In a medium bowl, combine flour, salt, baking powder, and baking soda. Gradually add to sugar mixture, beating until combined. Add chocolate mixture, stirring until smooth. Stir in sour cream.

Spoon batter into prepared muffin cups, and bake for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Pipe or spread buttercream frosting over each cupcake. Top with mini doughnuts.

For the Frosting

In a large bowl, combine creamer and espresso powder, stirring until espresso powder dissolves. Add butter, and beat at medium speed with a mixer until creamy. Gradually add confectioners’ sugar, beating until smooth.

Adapted from Paula Deen

beta

calories

375

fat

21g

protein

carbs

48g

Adapted from Paula Deen

Unger Hunger http://ungerhunger.com/

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Apr 28

2013

Simply Sunday…

Posted in Breakfast, Uncategorized | (No Comments)

I sometimes wish I could bottle Sunday mornings…sleeping in late, matinee movies, and best of all, brunch. Last weekend, I went with my sweetie and his sister and her fiancee to 26 Beach in Venice, for a late brunch. If you live in the area, I highly recommend it (only if you don’t mind braving the Sunday lines). Their french toast selection alone is incredible – S’mores French Toast, The Elvis (peanut butter, banana, and blackberry jam), and The Full Monty (black forest ham, swiss cheese, and blackberry jam), plus they have a great spicy Bloody Mary (or Bellini if that’s more your style).

Though it’s great to indulge in stuff like that sometimes, there are other times when something more simple will do for my Sunday mornings. That’s why I love these pancakes. Though they are made with whole wheat flour, they are very light and fluffy, instead of being dense and heavy, and have great flavor. These are simply Sunday for me in every way…easy, delicious, and healthy.

Light and Fluffy Whole-Wheat Pancakes

2013-04-29 00:01:14

Yields 9

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Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Nutrition Facts

Serving Size

109g

Yields

Amount Per Serving

Calories 227

Calories from Fat 75

% Daily Value *

Total Fat 8g

13%

Saturated Fat 2g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 46mg

15%

Sodium 209mg

Total Carbohydrates 32g

11%

Dietary Fiber 1g

Sugars 9g

Protein 7g

Vitamin A

Vitamin C

Calcium

24%

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

2 eggs

1/4 cup packed light brown sugar

1/4 cup canola oil

2 cups (475 mL) buttermilk (see note)

2 cups whole wheat flour

2 tbsp. baking powder

1/2 tsp. salt

Instructions

Beat eggs and brown sugar in a mixing bowl with a wire whisk. Beat in canola oil and buttermilk until evenly combined. Add dry ingredients all at once and stir with a wooden spoon until smooth.

Ladle batter onto a hot, oiled griddle or skillet until bubbles form on the surface. Flip to the other side and cook until both sides are golden brown. Serve immediately, with butter and syrup

Adapted from Inquiring Chef

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calories

227

fat

protein

carbs

32g

Adapted from Inquiring Chef

Unger Hunger http://ungerhunger.com/

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This was my sweetie’s plate

Apr 23

2013

Ready for Margaritaville….

Posted in Cupcakes, Uncategorized | (No Comments)

The minute it hits 80 degrees in L.A., it’s like a switch turns on in everyone, and suddenly, like almost every character in “Game of Thrones” seems to state in each episode, the fact that “winter is coming,” L.A. people are suddenly aware that “summer is coming.” Instead of British accents and animal tunics, we have West-siders in their organic shoes and wire-rimmed glasses.

Summer is coming. And I, for one, am glad. I love summer in L.A. Flowers, still lovely, though demure in winter, suddenly explode in displays of color everywhere, people barbecue almost every day, bike down to the beach, and of course, savor the season of icy, tropical cocktails.

Margaritas are always a solid choice for a summer drink, in part, because they are so versatile. Blended, on-the-rocks, salt, no salt, Cadillac, Silver, Gold…there are really an infinite number of ways to do a margarita. Me? I’m a purist. No sugary-sweet premade mixer – just fresh lime, good tequila, and light salt. And that’s for my cupcakes.

These Margarita cupcakes are perfect to satisfy your sweet tooth and your cocktail cravings all in one. They are made with lots of fresh lime and a good shot of tequila (you can always leave as much in or out as you want), and are perfect to make for a barbecue with a bunch of adult friends. I made these for a co-workers birthday because she loves margaritas, and I would make them again in a heartbeat. They were easy to put together and taste incredible.

Tonight, I have my windows open and can feel the warm breeze coming through as I type this. Summer is definitely coming. Bring it on.

Margarita Cupcakes

2013-04-24 02:35:19

Serves 12

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Prep Time

25 min

Cook Time

25 min

Total Time

50 min

Prep Time

25 min

Cook Time

25 min

Total Time

50 min

Nutrition Facts

Serving Size

122g

Servings

Amount Per Serving

Calories 464

Calories from Fat 213

% Daily Value *

Total Fat 24g

37%

Saturated Fat 15g

75%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 93mg

31%

Sodium 89mg

Total Carbohydrates 58g

19%

Dietary Fiber 1g

Sugars 44g

Protein 3g

Vitamin A

15%

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1½ cups all-purpose flour

1½ tsp. baking powder

¼ tsp. salt

½ cup unsalted butter, at room temperature

1 cup granulated sugar

2 eggs, at room temperature

Zest and juice of 1½ limes

2 tbsp. tequila

¼ tsp. vanilla extract

½ cup buttermilk

For the frosting

1 cup unsalted butter, at room temperature

2¾ cups powdered sugar

1 tbsp. lime juice

2 tbsp. tequila (or substitute with 1 tbsp. of vanilla extract)

Pinch of coarse salt

Instructions

Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.

In a medium bowl, whisk together the flour, baking powder and salt; set aside.

In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).

Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.

Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined.

Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.

Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.

To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated.

Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.

Adapted from The Brown-Eyed Baker

beta

calories

464

fat

24g

protein

carbs

58g

Adapted from The Brown-Eyed Baker

Unger Hunger http://ungerhunger.com/

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Apr 14

2013

Having a ball with chocolate…

Posted in Chocolate, Uncategorized | (No Comments)

I think one of the things I’ve missed during my sugar-free month (at least, so far) is chocolate. Though you can get sugar-free chocolate, I miss biting into something like a gooey brownie or super chocolatey cookie. But just because you are doing sugar-free, or even vegan or gluten-free doesn’t mean you can’t have chocolate for dessert.

Sugar-free, gluten-free, and vegan treats have come a long way in just the last 10 years. Consumers are more health-conscious than ever, and many are eating gluten-free or sugar-free, not so much out of necessity (as used to be the case), but because they are recognizing the health benefits of eliminating certain foods and ingredients from of their diet. Many restaurants and food companies are responding in force, creating more options for the limited eater, and are reaping more business because of it. With increased demand, comes a bigger variety and quality of product, meaning that taste is no longer being sacrificed in the name of health.

These treats are a great example. They are sugar-free, gluten-free, and vegan but super yummy (almost like a chocolate Munchkin from Dunkin’ Donuts – love those!) and are super fast to make. Don’t bother to go down to your corner supermarket for the ingredients, unless it’s a Whole Foods, because the makings of it are kind of hard to find. But it is well worth it for naturally good chocolate. And hey, even vegans deserve to have chocolate.

No-Bake Chocolate Coconut Balls

2013-04-15 01:03:59

Serves 14

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Prep Time

10 min

Total Time

10 min

Prep Time

10 min

Total Time

10 min

Nutrition Facts

Serving Size

40g

Servings

Amount Per Serving

Calories 142

Calories from Fat 63

% Daily Value *

Total Fat 7g

11%

Saturated Fat 6g

30%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 1g

Cholesterol 1mg

Sodium 8mg

Total Carbohydrates 20g

Dietary Fiber 3g

13%

Sugars 15g

Protein 2g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1-¼ cup Unsweetened Coconut Flakes, Shredded, Divided

1 whole Banana, Mashed

4 tbsp. Cocoa Powder, Unsweetened

9 whole Dates (pitted, Chopped)

1 tsp. Vanilla Creme, Sweetleaf Stevia In Liquid Form

1 tsp. Vanilla Extract

½ cups Chocolate Chips (I used Grain-sweetened)

Instructions

Blend 1 cup of the coconut flakes with the banana and cocoa in a food processor.

A small amount at a time, add the chopped dates to the food processor. Thoroughly combine until smooth.

Mix in the stevia and vanilla extract.

Place mixture into a bowl and stir in the chocolate chips.

Place the remaining 1/4 cup of coconut flakes onto a plate.

Make 14 small chocolate balls from the mixture then roll them into the coconut flakes. Place in a fridge for a few minutes to firm up until you are ready to eat.

Adapted from Tasty Kitchen

beta

calories

142

fat

protein

carbs

20g

Adapted from Tasty Kitchen

Unger Hunger http://ungerhunger.com/

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Apr 08

2013

Sugar free me…

Posted in Muffins | (No Comments)

Self-denial can be, at turns, both a good lesson in patience and a dangerous practice if done hazardously. This year, millions celebrated the tradition of Lent, and not just Christians. In many religions, the practice of self examination through self-denial is a popular practice. Whether is through fasting, silence, or the denial of particular “comforts”, the concept of giving up something in pursuit of higher spiritual, mental, and physical gain can be a life-changing experience.

Though I missed Lent this year, my sweetie and I decided to do our own self-denial exercise for the month of April. And we decided to tackle no sugar. Now, mind you, this is almost impossible to do, because there is sugar in places you would not think to look (like beans or even certain processed meats!). Since that is the case, and since we can’t just eat only broccoli and fish, we decided to at least see if we could cut our sugar intake way back. So we decided to create parameters for our sugar fast. No refined sugars (white sugar, brown sugar) and no artificial sweeteners, like Sweet n’ Low or Equal. Natural sweeteners like pure honey, agave nectar, and even pure maple syrup (none of that Aunt Jemima crap) were okay in moderation. We’d also cut back on the amount of pre-prepared foods we eat (those 80 calorie Dannon yogurts have a surprising amount of sugar in them!) And the hardest item we’d have to give up? Our Sunday night Yogolicious run. Yeah, that one hurt.

But, no sugar doesn’t mean you can’t enjoy plenty of foods. And one thing I wanted to do during this time was to learn how to bake using only natural sweeteners and no sugar. Though they won’t taste exactly like they do with sugar, most natural sweetener recipes are almost just as good, and in some cases better than the real thing. Plus, you feel better eating something that is not full of processed chemicals.

This muffin recipe is definitely a sugar-free winner. Perfect for breakfast or a mid-day healthy snack, these muffins hit exactly the right note of sweetness for me. Not too much so it’s overpowering, not so little that it’s bland. Even though this recipe originally called for cranberries (which I couldn’t find in California in April), the raspberries were better than I could imagine. They were a perfect tart/sweet burst against the lovely orange-kissed muffin, and I can see myself making these again and again.

Who needs sugar when you have these?

Healthy Raspberry Orange Muffins

2013-04-09 02:32:35

Yields 12

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Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Nutrition Facts

Serving Size

97g

Yields

Amount Per Serving

Calories 298

Calories from Fat 182

% Daily Value *

Total Fat 21g

32%

Saturated Fat 2g

10%

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 14g

Cholesterol 34mg

11%

Sodium 136mg

Total Carbohydrates 24g

Dietary Fiber 3g

13%

Sugars 6g

Protein 5g

Vitamin A

Vitamin C

Calcium

17%

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1½ cups whole wheat flour

¾ cup quick-cooking rolled oats

¼ cup buttermilk powder or nonfat dry milk

2 tsp. baking powder

1 tbsp.orange zest

½ tsp. salt

1 cup fresh or frozen raspberries

2 large eggs

1/2 cup agave nectar

⅓ cup milk

⅓ cup vegetable oil

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray or line with muffin liners.

Whisk flour, oats, milk powder, baking powder, and orange zest in a large mixing bowl. In a separate mixing bowl, whisk egg until broken up. Add agave and whisk until combined. Whisk in oil and milk.

Add raspberries to dry ingredients and stir to combine. Add milk mixture and fold with rubber spatula until batter comes together. Do not overmix.

Divide batter among 12 muffin cups. Bake until toothpick inserted into center of muffin comes out clean, 18-20 minutes. Cool in pan 5 minutes, then transfer them to a rack.

Adapted from Proceed with Caution

beta

calories

298

fat

21g

protein

carbs

24g

Adapted from Proceed with Caution

Unger Hunger http://ungerhunger.com/

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Mar 22

2013

Peanut butter bliss…

Posted in Cookies, Uncategorized | (No Comments)

There’s nothing like baking cookies to make me feel all homey and domestic. Especially if I’m baking them for someone special. It’s easy to go out and buy an Amazon gift card when they have a birthday, but when you bake for someone, you are really giving them the gift of your time and your love. You brainstorm about what they would like, buy the ingredients, prep, preheat, mix, and bake. Baking is an act of love, and I always enjoy baking for the people in my life.

I decided to bake these cookies for two friends of mine, whose birthdays are only a day apart. I wanted to do a wonderfully chewy peanut butter cookies, like the kind you used to get at those Mrs. Fields counters at the mall. Lucky for me, I found a replica recipe and decided to ratchet up the peanut butter flavor by adding some peanut butter chips into the mix. These are perfect if you want a large, thinner cookie that’s soft and chewy, but slightly crisp around the edges. Just a warning, this recipe makes A LOT! So if you want a smaller batch, I would definitely half the recipe.

Prepare yourself for peanut butter bliss…

Soft and Chewy Peanut Butter Cookies

2013-03-23 02:47:44

Yields 36

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Nutrition Facts

Serving Size

47g

Yields

Amount Per Serving

Calories 218

Calories from Fat 110

% Daily Value *

Total Fat 13g

20%

Saturated Fat 5g

24%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 29mg

10%

Sodium 74mg

Total Carbohydrates 23g

Dietary Fiber 1g

Sugars 16g

Protein 5g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

2 cups flour

1/2 tsp. baking soda

1/4 tsp. salt

1 1/4 cups packed dark brown sugar

1 1/4 cups granulated sugar

1 cup butter, softened

3 large eggs

1 cup creamy peanut butter

2 tsp. vanilla extract

1 cup peanut butter chips (optional)

Instructions

Preheat oven to 300 degrees F.

Mix flour, baking soda, and salt in a medium bowl. Set aside.

On medium speed, in large bowl, blend sugars; add butter, mix until you have a slightly grainy consistency. Add eggs, peanut butter and vanilla extract; beat till fluffy. On low speed, add flour mixture until barely mixed into butter mixture. Using a spatula, fold in the peanut butter chips until they are well-incorporated into the dough.

Drop by rounded tablespoons, 2 inches apart on lined cookie sheet.

Bake until the edges of the cookies are lightly browned, approximately 18 to 20 minutes. Remove to cool on a flat surface.

Adapted from Food.com

beta

calories

218

fat

13g

protein

carbs

23g

Adapted from Food.com

Unger Hunger http://ungerhunger.com/

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Mar 10

2013

We’re all a little nutty here…

Posted in Bread | (No Comments)

I love it when my mom comes to visit. We get to hang out and relive a lot of fun and fond family memories, and we also are close enough that we can laugh about the some of the strange and dysfunctional acorns that are part of our family tree. My mom and I are also big movie buffs, so I was excited to take her to the new AMC Dine-In Theater in Marina Del Rey. If you haven’t been to one of these, they will spoil you on going to the movies forever. Yes, they are a little more expensive, and definitely not an every-day experience, but they are a great treat once in awhile. You get cushy, roomy seats that recline, your own tray table, and a call button so that if you need another drink or appetizer, a server will appear promptly. It’s basically the comfort of watching a movie at home, but with a bigger screen, first-run films, and personal service.

I thought it would be a fun treat to take my mom, who has never been, and we decided to go see “The Silver Linings Playbook.” I think one of my favorite parts of this film is the focus on Bradley Cooper’s family in it, played wonderfully by Robert DeNiro and Jackie Weaver as his mom and dad. You see the toll mental illness takes on this family, but you also see the bond they all share as a family and the genuine love that is there. None are perfect, they all have their quirks and issues, but that’s all families. That’s one of the things my mom and I have realized within our own family. We can wish and want people to make different choices, to behave a different way, but with family, you are dealt the hand you are dealt. You can either let it make you crazy, or you can accept who they are and find a way to deal with it.

Let’s face it…we’re all a little nutty.

So, I figure, what perfect time to make an Applesauce Nut Bread. What I love about this bread, is not only that it is super moist, hearty and delicious, it’s also healthy. No milk, no butter – though it does have egg whites, so it’s not totally vegan friendly. But it’s perfect for the morning with a nice swath of butter across the top and a nice cup of tea.

Applesauce Nut Bread

2013-03-11 02:48:33

Serves 16

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Prep Time

15 min

Cook Time

55 min

Total Time

1 hr 10 min

Prep Time

15 min

Cook Time

55 min

Total Time

1 hr 10 min

Nutrition Facts

Serving Size

69g

Servings

Amount Per Serving

Calories 136

Calories from Fat 32

% Daily Value *

Total Fat 4g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 0mg

Sodium 126mg

Total Carbohydrates 24g

Dietary Fiber 1g

Sugars 14g

Protein 2g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1 large finely diced, peeled apple, diced into 1/4" pieces

1/2 tsp lemon juice

1 tbsp agave

1/8 tsp + 1/2 tsp cinnamon

1 1/2 cups applesauce

1 1/2 cups whole wheat flour

3/4 cup brown sugar, not packed

1 tsp baking soda

1/4 tsp ground nutmeg

pinch allspice

1/4 tsp salt

2 tbsp vegetable oil

2 large egg whites

1 1/2 tsp vanilla extract

baking spray

1 1/2 oz chopped walnuts

Instructions

In a medium bowl combine apple, 1/8 tsp cinnamon, agave, and lemon juice. Set aside.

Preheat oven to 350°. Spray a 9 x 5 inch loaf pan with baking spray.

In a medium bowl, combine flour, baking soda, nutmeg, cinnamon, allspice and salt with a wire whisk. Set aside.

In a large bowl mix oil, egg whites, sugar, apple sauce and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

Add the flour mixture, then blend at low speed until combined. Do not over mix. Fold in apples and walnuts.

Pour batter into loaf pan and bake in the center rack about 55 minutes, or until a toothpick inserted in the center comes out clean.

Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

Adapted from Skinnytaste

beta

calories

136

fat

protein

carbs

24g

Adapted from Skinnytaste

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Mar 03

2013

The spiral dance…

Posted in Bread | (No Comments)

Can I just say that any food with a swirl in it I love? Cinnamon rolls, Swiss rolls (especially those Little Debbie ones), and swirl cookies. I don’t know what it is about them – perhaps its the artistry of the swirl that catches my eye, or maybe it’s something more primordially ingrained. The spiral is one of the most ancient symbols in human culture, appearing since prehistoric times. It can be found in the oldest and simplest things in nature – the rings of a tree, the center of a sunflower, the form of a snail. It is also a symbol of hypnosis, which is probably why whenever I see a cinnamon roll, my eye lock and I begin to drool. Spirals are powerful things.

So are these raspberry rolls. Any excuse to eat raspberries and I am right there with my fork in hand. The nice thing about these rolls is that they don’t overpower you with sweetness, as cinnamon rolls sometimes do. The raspberries provide a nice burst of tartness to contrast with the sweet pastry and glaze. Plus, the color is just gorgeous – who wouldn’t want a lovely, warm, sweet pink roll? They’d be a perfect Valentine’s Day breakfast treat.

Raspberry Swirl Rolls

2013-03-03 22:44:26

Serves 16

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Prep Time

4 hr 10 min

Cook Time

25 min

Total Time

5 hr

Prep Time

4 hr 10 min

Cook Time

25 min

Total Time

5 hr

Nutrition Facts

Serving Size

104g

Servings

Amount Per Serving

Calories 310

Calories from Fat 86

% Daily Value *

Total Fat 10g

15%

Saturated Fat 6g

29%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 47mg

16%

Sodium 56mg

Total Carbohydrates 51g

17%

Dietary Fiber 2g

Sugars 23g

Protein 5g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Rolls

1 cup milk

2/3 cup granulated sugar

2 packets active dry yeast (1 1/2 tbs)

1 stick (4oz) unsalted butter, softened

2 large eggs

1/4 tsp salt

4 1/4 to 4 1/2 cups all-purpose flour

Filling

10oz frozen raspberries (not thawed)

1/4 cup plus 2 tbs sugar

1 tsp cornstarch

Glaze

3/4 cup confectioners' sugar

3 tbs unsalted butter, melted

1 1/2 tbs heavy cream

Instructions

Heat up the milk until it is lukewarm. Pour it into your electric mixer bowl, and add the sugar and yeast to it. Mix a little bit, then cover the bowl with a dish towel and let sit for about 5 minutes, until the mixture is frothy. Next, with the mixer running, add in the softened butter, eggs and salt. Slowly begin adding in the flower until a soft dough forms (if the dough is too sticky, add a little more flour). Using the dough hook attachment, beat the dough on medium-high speed for about 10 minutes. Next, form the dough into a ball, place in a greased bowl, cover and let sit in a warm place for about 1 to 2 hours, until it doubles in size.

Prepare your baking pan by lining it with parchment paper and buttering/spraying it with cooking spray. Once the dough has risen, turn it out onto a floured surface and roll it into a 10x24 inch rectangle.

In a small bowl, mix together the frozen raspberries, sugar and cornstarch. Spread that over the dough and tightly roll it up. Using a sharp knife, cut the log into 16 equal sized slices. Place the rolls into your prepared baking pans, cover them and let them rise in a warm place for another hour to two hours.

Preheat your oven to 425, and bake the rolls for about 25 minutes until they are golden brown and the juices are bubbling. Let cool. Next, prepare your glaze by whisking together the confectioners' sugar, butter and heavy cream in a small bowl. Once the rolls have cooled a little, drizzle the glaze over the top.

Adapted from Shopgirl

beta

calories

310

fat

10g

protein

carbs

51g

Adapted from Shopgirl

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Feb 25

2013

Spicy garlic pepper shrimp…

Posted in Savory, Shrimp | (No Comments)

I love testing out new products when I cook or bake. It’s a great way to find a new staple for your kitchen, or to discover whether it’s better than your current stand-by product.

Recently, The Spice Hunter sent me a few of their new Grinder flavors for me to try out. Now, granted, I used to work for Spice Hunter, but in all honesty, their spices are my hands-down favorite to use when I cook. I’ve used Spice Island, McCormick, and all these other brands, but something about the Spice Hunter spices just does it for me better than anyone else. The flavor is better and they always taste fresher and purer than other brands to me.

Their Grinders line is great because it’s an easy way to add some quick flavor to dishes, and the nice thing is that the built-in grinder top allows you do either do a fine or a coarse grind, depending on your preference. They currently have about six Grinder flavors, but I was thrilled when they sent me five new flavors they will be adding to the line: Lemon Pepper, Black & White Pepper, Mediterranean Herb, Black Peppercorns, and Spicy Garlic.

My household likes spicy, so I knew I had to try out the Spicy Garlic Grinder immediately and thought that a shrimp dish would be a perfect showcase to try out it’s flavor. I used a little of their Cayenne Red Pepper as well, and man, it was perfect! It had a nice heat to it, but not too much, and had great garlic flavor. Plus, it’s a super healthy and easy dish to make for a weeknight dinner.

Spicy Garlic Pepper Shrimp

2013-02-25 00:00:58

Serves 4

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Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Nutrition Facts

Serving Size

235g

Servings

Amount Per Serving

Calories 193

Calories from Fat 49

% Daily Value *

Total Fat 6g

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 239mg

80%

Sodium 1372mg

57%

Total Carbohydrates 7g

Dietary Fiber 3g

10%

Sugars 2g

Protein 29g

Vitamin A

29%

Vitamin C

13%

Calcium

14%

Iron

16%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1lb. shrimp, peeled and deveined

1 tsp. Spice Hunter Red Pepper (Cayenne)

1 tbsp.(or rough equivalent) Spice Hunter Spicy Garlic Grinder

1 tbsp. olive oil

1lb. asparagus, cut into 2-inch angles

1/2 tsp. salt

1/4 black pepper

1/4 cup chopped cilantro

Instructions

Pat dry shrimp and place in a medium sized bowl. Add red pepper and Spicy Garlic Grinder seasoning and mix until shrimp are well-coated. Set bowl aside. Heat olive oil in a large pan over medium-high heat. Add asparagus and cook for about 5-7 minutes, or until just tender. Push asparagus to one side and add in shrimp and cook for about 5 minutes, or until shrimp are pink and opaque. Add salt and pepper to taste. Remove from heat and stir in cilantro. Serve over couscous or rice.

beta

calories

193

fat

protein

29g

carbs

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