Archives for May 2009

Hummingbird Cake

Why is this called a Hummingbird Cake? You got me. If you are a smarty pants and know the answer..let us know. It’s not like you go out and find a bunch of Hummingbirds and blend em up in your food processor as an ingredient. Well, maybe Ozzy Osbourne would, but not us sound minded […]

Thank You Service Men and Women

Please take a moment out of your day today to stop and think about all of those who have fought for our country and have kept the UNITED STATES OF AMERICA the home of the FREE and the BRAVE.

Awards( a day late and a dollar short)

Ok..let me first say to those of you that have passed awards on to me that, I am SOOOOOOO sorry for not posting about them. I tucked them all away in a folder in my email for safe keeping and it was buried. So this post is going to be a bit crazy with all […]

Sugar Cookies for the last day of school

Aren’t these apples darling?? I wanted to make some cute “school themed” cookies for my daughters last day of Pre School and I couldn’t find a school house cookie cutter so apples are the next best thing. If you have been reading my blog I had a bit of a run in with my last […]

BIG error in the book Artisan Bread in 5 Minutes A Day

I finally broke down and bought my self the book Artisan Bread in Five Minutes a Day. It is wonderful and I highly recommend it. No more buying packaged bread for me. And my house smells like a bakery. However it is a bit dangerous because bread makes my butt big and the fact that […]

Blueberry Pomegranate Smoothie

Blueberry-POM Smoothie 1 container light/fat free vanilla yogurt1/2 cup POM juice1 cup ice1 cup frozen blueberries 1/4 cup Wheat germ* Mix together in blender and enjoy! I love love love wheat germ.it is a great source of fiber, folic acid and vitamin E and lends a yummy nutty taste. Thanks to the POM folks for […]

Roasted Baby Dutch Yellow Potatoes

Tired of boring old baked taters? I think they are too big and I end up piling on the butter and sour cream thus totally ruining all nutritional goodness. I have said it before that potatoes hate my ass and hips. However, I find if I make little ones that are packed with flavor, I […]

Happy Mother’s Day

Happy Mother’s day to all you moms out there!Don’t we have the best job in the world??????????

Filet Mignon

My veggie friends…please look away..**Gross yucky meat alert!!!** Waaaahhhhoooooo.Filet was on sale today for $13.99 a pound! I usually buy Ribeyes, but this was too good of a deal to pass up. I was going to do the whole steak house dinner thing, ya know, steak, creamed spinach and onion rings, but it just didn’t […]

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Hummingbird Cake

hummingbird cake


Why is this called a Hummingbird Cake? You got me. If you are a smarty pants and know the answer..let us know. It’s not like you go out and find a bunch of Hummingbirds and blend em up in your food processor as an ingredient. Well, maybe Ozzy Osbourne would, but not us sound minded food folks.
I made this amazingly delicious cake for my Moms Birthday. She wanted a cake other than chocolate(I know, and she calls herself my Mom… tift!)
I think this cake should be renamed something like, Banana Cake on STEROIDS. For rizzle y’all, that’s what it is, banana cake on steroids. Super moist and a nice spice to it. And the frosting is lick the bowl clean yummy. Oh and it is super simple and quick to make which is always a plus in my book.
HUMMINGBIRD CAKE

1 cup pecans, toasted and finely chopped
3 cups all-purpose flour
2 cups granulated white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs, lightly beaten
3/4 cup safflower or canola oil
1 1/2 teaspoons pure vanilla extract
1 – 8 ounce can crushed pineapple, do not drain
2 cups mashed ripe bananas (3-4 medium sized bananas)

Preheat oven to 350 degrees F and place the rack in the center of the oven. Butter or spray two – 9 x 2 inch round cake pans and line the bottoms of the pans with a circle of parchment paper.
Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely. Set aside.
In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon. Set aside.
In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

Pecan Cream Cheese Frosting

1/4 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 pound box confectioners sugar, sifted
1 teaspoon pure vanilla extract
1/2 cup finely chopped pecans
Garnish: (Optional)
Pecan halves
Toasted Coconut
In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the finely chopped pecans.
To assemble: place one cake, top side down, onto your serving platter. Spread with about a third of the frosting. Gently place the other cake layer, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves. And the sides with the toasted coconut. Refrigerate the cake for about one hour so the frosting has time to set.
Recipe Source Joy of Baking

Thank You Service Men and Women

Please take a moment out of your day today to stop and think about all of those who have fought for our country and have kept the UNITED STATES OF AMERICA the home of the FREE and the BRAVE.

Awards( a day late and a dollar short)

Ok..let me first say to those of you that have passed awards on to me that, I am SOOOOOOO sorry for not posting about them. I tucked them all away in a folder in my email for safe keeping and it was buried. So this post is going to be a bit crazy with all of these awards. Keep in mind they are dated all the way back to December 2, 2008( believe me I am sooo not that popluar that I would have gotten all of these recently). Don’t hate me because I am such a slacker. But I just wanted to say thank you to all of you for thinking of me.

Thank you to

AK Mom for the “Uber Amazing Blog” Award..Dated 12/3/08
Cooking with Christine for the “Your Blog is Fabulous” Award..Dated 12/6/08
Of Chocolate and Mangos for the “Blog LUV ” Award..Dated 1/23/09
Liesl’s Confection Dissection for the “Your Blog is Fabulous” Award..Dated 1/26/09
Oh Sweet Basil for the “Triple Awards”, “Uber Blog” and the “KreativBlogger” Dated 1/29/09
Jayhawk’s Girl Kitchen for the “Uber Amazing Blog” Award..Dated 2/6/09
Baking Like Betty for the “Uber Amazing Blog” Award..Dated 2/7/09
Tried and True Cooking with Heidi for the “Honest Scrap” Award..Dated 3/9/09
Dunkin Cooking the Semi-Homemade Way for the “Honest Scrap” Award ..Dated 3/14/09
Bits and Pieces Of My Life for the “Kreative Blogger” Award..Dated 3/19/09
Leslie Loves Veggies for the “kreative Blogger” Award..Dated 3/25/09
My Food and Life Encounters for the “One Lovely Blog” Award..Dated 5/22/09

Sugar Cookies for the last day of school

sugar cookies apple shaped

Aren’t these apples darling?? I wanted to make some cute “school themed” cookies for my daughters last day of Pre School and I couldn’t find a school house cookie cutter so apples are the next best thing. If you have been reading my blog I had a bit of a run in with my last decorated sugar cookie experience, but these were a blast. Tip…start them in the morning and don’t wait till 8 pm to make fancy decorated cookies! If you would like the recipe for these delicious cookies and glaze. click here (but don’t mind my bitterness in the post!)

You might be asking, why did you put so much work into cookies for a bunch of 4 year olds???

Issues people, I have issues!

BIG error in the book Artisan Bread in 5 Minutes A Day

I finally broke down and bought my self the book Artisan Bread in Five Minutes a Day.
It is wonderful and I highly recommend it. No more buying packaged bread for me. And my house smells like a bakery. However it is a bit dangerous because bread makes my butt big and the fact that I slather it with butter doesn’t really help! Thanks Mom for the butter addiction! I suppose I could have a worse habit like crystal meth or something. Crystal meth, butter, crystal meth, butter…yep, I will take my butter!
Well anyhow, I have made 2 types of bread so far, the 100% Whole Wheat Sandwich Bread and the Oat Flour Bread. Both were EXTREMELY delicious and healthy. However, I did notice the bread really didn’t rise well. I followed the very well written directions, but the rise on the bread was not as I had liked. So today I went of their website. There is a section listed “Errors”
One of the errors in the book is that all the recipes as written call for 1 1/2 packets of yeast, when it should be TWO packets of yeast!!! In my opinion that is a huge boo-boo on their part.
So if you have the book I suggest you check out the error section of their website..click here.
Errors or no errors I still love the book and will continue to make my own bread!!!

Blueberry Pomegranate Smoothie

Blueberry-POM Smoothie

1 container light/fat free vanilla yogurt
1/2 cup POM juice
1 cup ice
1 cup frozen blueberries

1/4 cup Wheat germ*
Mix together in blender and enjoy!
I love love love wheat germ.it is a great source of fiber, folic acid and vitamin E and lends a yummy nutty taste.

Thanks to the POM folks for sending me a big ol case of POM juice. I love the juice and Pomegranates. However getting the arils out of the Pomegranate is a royal pain in the ass and for some reason when I do, my fingers turn green! HUH? Does this happen to anyone else? Bizarre. If you are unaware of off the super dupper health benefits of Pomegranates, then click here and read all about them.

Roasted Baby Dutch Yellow Potatoes

Tired of boring old baked taters? I think they are too big and I end up piling on the butter and sour cream thus totally ruining all nutritional goodness. I have said it before that potatoes hate my ass and hips. However, I find if I make little ones that are packed with flavor, I will eat less.
Well let me say these bad boys are D-E-L-I-S-H!! I guarantee you will love these!
This will work with any baby potato. I used the Melissa’s Baby Dutch Yellow Potatoes
ROASTED BABY DUTCH YELLOW POTATOES
Potatoes(as many as you wish to serve)
Olive oil
Fresh Rosemary Sprigs
1/2 to 1 sweet onion,sliced thinly
Kosher salt and pepper
Preheat oven to 375
In a medium bowl toss potatoes in olive oil to coat
Add in the remaining ingredients and toss together
Roast in oven on a baking sheet lined with parchment paper for 30 minutes or until fork tender.
Sprinkle with more Kosher salt when still warm.

Filet Mignon

filet mignon My veggie friends…please look away..**Gross yucky meat alert!!!**

Waaaahhhhoooooo.Filet was on sale today for $13.99 a pound! I usually buy Ribeyes, but this was too good of a deal to pass up. I was going to do the whole steak house dinner thing, ya know, steak, creamed spinach and onion rings, but it just didn’t happen.
Filet is the King(or queen, to be politically correct) of all beef. Cuts like buddah!
I have a few rules to cooking the perfect steak

1)Start off with a SUPER HOT cooking surface. I get my grill with a cast iron flat plate to 500
degrees
2)ALWAYS bring your meat to room temperature prior to cooking. This ensures even cooking.
3)Less is more. Drizzle with canola oil, and put a nice thick coat of kosher salt and freshly
ground pepper(ok, seriously, do any of you foodies even have a pepper shaker in your
house??????????????????)
4)Don’t flip..place the steak on your cooking surface and resist the urge to flip it
Let it sit there and form a nice crunchy crust. About 4 minutes. Then flip and don’t you dare
touch it. DON’T DO IT. you want the nice same crunch on the opposite side.
5)Let your meat rest before cutting into it. I know it might be difficult to wait, me being quite
impatient, this took a while to get used to. But if you cut into meat that has not rested, it will
look like a blood bath on your plate because the juices didn’t redistribute.

Now I know I have said it before I like my steak rare! Cut off its horns and wipe its ass and slap it on my plate RARE! Others might mike it a bit more “done”. In my opinion, a steak over medium is ruined and I might as well be eating the bottom of a shoe. mmm tasty.
I made a yummy compound butter to go on top.
1 stick butter
juice and zest of 1/2 of a lemon
2 tablespoons fresh parsley
2 cloves garlic minced and sauteed in butter
Salt and pepper
Mix all ingredienst together and place on a sleet of cling wrap. Form into a log by rolling inbetween the cling wrap and freez until hard.


And I leave you with a photo of me and the kids. Good lord, my kids are always in their undies. Are yours?
What could we be doing staring in the oven?
2 words…….SHIRNKY DINKS.
Do y’all remember those? I bet you haven’t thought of them in years. Well they are just as fun as when I was a kid!!!