Tag Archives: sugar

In my Head

Sugared Wine Grapes & 

Garlic Chive Fries 

fries wine-graps

Welcome to a special themed edition of the Secret Recipe club!!!  Whenever a month has 5 weeks the 5th week gets a special theme and is open to members across all of the groups!  The special theme for today is Picnic/BBQ which is rather perfect for Memorial Day.  I was given The Cookaholic Wife which is run by Nichole who is “owned” by Gidget and Itty von Kat – her adorable cats!  I might be a dog person but totally understand the concept of being owned by a pet 😀  I totally failed this month at picking one recipe – but it’s a special day so that makes it okay to do two, right?!?!?  First up: garlic-chive fries!  Garlic + potatoes = WINNER!!!  We had friends over for dinner and these fries were devoured in minutes – and for once my hubby didn’t feel the need to coat his fries in Old Bay.   Next up: Frozen Wine Grapes.  These were the dessert for the same dinner and omgoodness they just made the entire dinner seem so fancy.  The best part is I was able to make them during baby’s morning nap, freeing me up in the afternoon to tidy up the place.  Love love love anything that can be done in advance!

Garlic Chive Fries

Serves: Serves 4

Ingredients

2 large russet potatoes

1 tbsp. olive oil

1 tbsp. fresh chives, chopped

1 tbsp minced garlic

1/2 tsp. salt

1/2 tsp. pepper

Instructions

  1. Cut the russet potatoes into fries using a sharp knife or mandolin - making them as even as possible.
  2. Preheat oven to 450
  3. Place into a bowl and add the remaining ingredients tossing well to make sure the fries are coated. Pour onto a cookie sheet in a single layer. Bake for 12 minutes then flip and bake a final 12 minutes.
  4. Allow to cool slightly then serve and Enjoy!!!
http://dancingveggies.com/2016/05/in-my-head.html

With the fries the only change I made was using minced garlic in place of the garlic salt while the grapes were perfect as is so head over to Nichole’s blog for that recipe!!!   These grapes could also be added to a sangria to give it an extra punch or as a practical alternative to a travel ice bag to make sure your food stays cool while heading to a bbq or picnic.

A bonus reason why you should check out Nichole’s blog?!?!  She’s another Maryland blogger!  I’ll overlook that she prefers Delaware to MD’s Eastern Shore, after all nobody is perfect!  I’m actually finishing this post up from MD’s Eastern Shore so I might be a bit partial.

Need You

Biscuit Sandwich

biscuit_cookie

Welcome to April’s Secret Recipe Club reveal for Group A!  Normally when I get my blog assignment I go to the recipe page and read everything, saving and pinning anything that catches my eye.  This time however I was transfixed by a thumbnail on Chit Chat Chomp  and HAD to make it.  So I first searched her dessert page, trying to not be distracted by all her delicious goodies before finding MY recipe on her baking page: Melting Moments.  Leigh made these for her boss’s birthday and for some strange reason was not given a raise, which blows my mind because oh my goodness are these biscuits insanely good.  I had to make a change to the custard filling, switching the lemon curd for vanilla due to my citrus allergy.   Not so surprising Leigh has a recipe for vanilla custard as well so I used that as the filling for my biscuits!  I just halved that recipe and dropped the zest – super easy and super incredible.  We wound up with some “extra” pudding after assembling the cookies and it was very hard to not lick the bowls clean.

Biscuits

Serves: Makes 20 biscuits

Ingredients

2 sticks butter, softened

1/4 cup powdered sugar (10x sugar)

1 tsp vanilla extract

1 cup flour (sifted)

1/4 cup corn flour (sifted)

Instructions

  1. Preheat oven to 350
  2. Cream together the butter, powdered sugar, and vanilla until light and fluffy - about 10 minutes.
  3. Mix in the sifted flours until just blended.
  4. Form tbsp balls and place on cookie sheet leaving a cookie length between the cookies.
  5. Bake for 10 minutes, then remove to cooling rack.
http://dancingveggies.com/2016/04/need-you.html

I also enjoyed the irony of getting an Australian blog seeing as how I got one just over a year ago when my little sister moved to Australia for a year.  She gets back next Monday (!!!!) and I can’t wait to get all the food details about her trip.  I have a feeling I’ll be making some more of Leigh’s recipes once she gets back, especially since she has a very large vegetarian recipe section.

Sending Big Waves

Banana Chip Cookies

banana_chip_cookies

Another recipe for using up those bananas that are no longer yellow!  Or those bananas that have just been chilling in the back of your freezer.  It happens to eveyone and can only make banana bread so many times.  I’ve been putting bananas in cookies for a while as  vegan alternative to eggs but with these cookies the bananas are the lead not the support. I also kept it vegan figuring why mess with a good thing?!?

Sending Big Waves

Serves: Yields 36 2 inch cookies

Ingredients

1/2 cup unsalted butter or non-dairy alternative (Earth Balance)

1/2 cup white sugar

1/2 cup brown sugar

1 cup mashed banana

1/4 cup plain applesauce

1 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp salt

2 cups flour

1 tsp baking soda

1 cup dark chocolate chips

Instructions

  1. Preheat oven to 350
  2. Cream together the butter and sugar until fluffy, about 10 minutes.
  3. Beat in the banana, applesauce, vanilla, cinnamon, and salt. Then slowly add in the flour and baking soda until just mixed, fold in the chocolate chips.
  4. Spoon tbsp sized drops on a cookie sheet, leaving space to spread.
  5. Bake for 15 minutes, or until golden brown.
http://dancingveggies.com/2016/02/sending-big-waves.html

i’m also proud to say that I made these while babywearing – slowly but surely figuring out this whole “mommy” thing.  While in the mornings she easily goes down for a nap (or two) in the afternoon she greatly prefers to be in her Boba.  Needless to say this makes me VERY thankful for our double oven as I can easily access the top part with little bending.   I don’t see myself wearing her if the baked good needs two hands but luckily cookies don’t fall in that category!

Brought to Life

Vegan Sugar Cookies 

vegan_sugar_cookies

Many moons ago, or about 5yrs ago, I found an incredible vegan sugar recipe.  This past year I went to look for it again and could not locate it!  So I decided to come up with my own recipe based on a “normal” sugar cookie recipe and what I know about vegan cookie.  One of the biggest issues I’ve had with vegan baking is the missing butter taste as well as the not always awesome aftertaste some vegan “butters” offer.  With that I decided to add a bit of cinnamon, not enough to cross into snickerdoodles territory but enough to add a bit of something to the recipe.  I also added a touch of cream of tartar in order to counter the melting point of vegan “butter” and keep the cookies from spreading too much – another problem I commonly have.  I wasn’t going for a super fluffy cookie but I didn’t want them to be as crispy as a rolled cookie.

Brought to Life

Serves: makes 48 cookies

Ingredients

1 cup vegan "butter", softened

1 1/2 cups white sugar

1/2 cup brown sugar

1/2 tbsp cinnamon

1/2 cup applesauce (no sugar added)

1 1/2 tsp vanilla extra

1/2 tsp salt

2 1/2 cups flour

1 tsp baking soda

Instructions

  1. Preheat oven to 375
  2. Cream together the sugar, cinnamon, and butter for 10 minutes until nice and fluffy. Add in the applesauce, vanilla extract, and salt and blend for another 3 minutes.
  3. Stir together the flour and baking soda and slowly mix in with the wet ingredients until just mixed.
  4. (Optional: place in fridge for one hour)
  5. Form dough into walnut size balls and drop onto cookie sheet leaving space for the cookies to spread.
  6. Bake for 11 minutes, allow to cool for 5 minutes on the cookie sheet and then move to a cooling rack.
http://dancingveggies.com/2016/01/brought-to-life.html

These cookies were a huge holiday hit!  Husband enjoyed them so much he had a hard time believing they were vegan, which is the ultimate compliment in his case.  For a real treat, form the dough and then freeze in a plastic cookie “tin” and bake when you’re getting a craving for something sweet.

Just like a Fire

Apple Dumplings

Apple Dumpling

Welcome to JUNE’s edition of the secret recipe club!  I know that lately my blog has been very neglected but it’s been for a very, very, very good reason.  I mentioned a stomach bug last month but that wasn’t exactly the truth – the actual issue is something called hyperemsis gravidium.  Many of you might already be familiar with this, either through personal experience or in following HRH Duchess of Cambridge.  Basically,  I’m (finally) pregnant!!!! Our last round of fertility treatment was successful and I’m now just over 14wks pregnant.  The first 7 weeks were fantastic, free of symptoms and all of that, but then it hit will a force that I never could have expected and with that the diagnosis of HG and two trips to L&D for rehydration.  This all resulted in a very neglected blog as I was living off of broth and rice but I’m now on some awesome medication and starting to get the energy to get back in the kitchen.  Perfect timing for the SRC!!!  This month I was partnered with Lisa of Cook Lisa Cook – a blog I’m familiar with thanks to previous SRC events.  I picked out sooooo many incredible recipes from her blog including Mashed Cauliflower, Peach Cake, and Corn Souffle but in the end her simple and delicious sounding Apple Dumplings won the day.  I couldn’t resist a recipe that featured apples AND croissant dough and I knew my husband and co-workers would have similar feelings.

I had to make one small change to the recipe, swapping out the nuts for some granola that way there would still be a bit of a crunch.   As a bonus, if you use Pillsbury crescent rolls and sub the unsalted butter with Smart Balance the recipe is vegan 😀

Just like a Fire

Serves 4-6

Ingredients

1 stick butter

1/2 tsp vanilla

3/4 cups sugar

1 tube refrigerated crescent rolls

1 granny smith apples

1/2 can frozen apple juice concentrate

1/4 cup water

ground cinnamon

1/2 cup granola

Instructions

  1. Preheat oven to 350 and grease an 8x8 inch pan.
  2. Slice you apple in order to make at least 8 slices (assuming standard crescent roll container).
  3. Wrap each slice in a crescent dough triangle, folding the tip over as needed, and place in the pan.
  4. In a small sauce pan (or bowl if using microwave), melt the butter and then lightly stir in the sugar and vanilla. Pour over top of the wrapped apples.
  5. Spread the frozen apple concentrate over the wrapped apples and pour in the water.
  6. Sprinkle with cinnamon and granola.
  7. Bake for 30 to 35 minutes, or until golden brown. Serve and enjoy!
http://dancingveggies.com/2015/06/just-like-a-fire.html

I’ll be taking July off from the SRC, due to craziness with life right now I don’t want to risk not being able to give the right amount of attention to whatever blog I get. However, I will be participating in an awesome blog link-up over the next week so lots of delicious summer time recipes are on the way!!!