Archives for August 2011

Peanut Butter and Jelly Oatmeal

August 29, 2011 “Another oatmeal recipe?” you say. Yup, sure nuf is. Oatmeal totally fills me up in the morning like nothing else. You can do a billion things to it. So we had, Pumpkin Pie Oatmeal and now Peanut Butter and Jelly Oatmeal. It’s scrumptious I tell you, scrumptious. Save Print Peanut Butter and […]

How to clean your garbage disposal

August 28, 2011 When life gives you lemons(or oranges or limes), freshen your garbage disposal! Anytime I am cooking with lemons, I save the lemons, slice them up and throw them in the garbage disposal. It is a natural way to freshen your yucky disposal. Also, feel that your garbage disposal blades are getting dull? […]

New York Crumb Cake

August 25, 2011 I made lots and lots and lots of this crumb cake when I worked at the bakery. Might not be the best photo, but it was taken in the horrid florescent light at the bakery. It sold out every time I made it. So you know it must be good. The bakery […]

Pumpkin Pie Oatmeal

August 22, 2011 Oh yeah, fall is in the air. Pfffttt, yeah right..not here in Tampa. It won’t feel like fall, well until about February, when it starts to get “cold”. But I am seeing pumpkin pop up everywhere on the net, so I thought I would jump on the band wagon. I am an […]

Raspberry Vinaigrette

August 18, 2011 I have been catching some serious slack from all around about not posting in over 4 weeks. Geeze, can’t a sista catch a break?  It’s A LOT of work keeping up a blog. I know for those of you who don’t have blogs, it looks easy peasy.  But it is uber time […]

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Peanut Butter and Jelly Oatmeal

PB&J Oatmeal

August 29, 2011

“Another oatmeal recipe?” you say. Yup, sure nuf is. Oatmeal totally fills me up in the morning like nothing else. You can do a billion things to it. So we had, Pumpkin Pie Oatmeal and now Peanut Butter and Jelly Oatmeal. It’s scrumptious I tell you, scrumptious.

Peanut Butter and Jelly Oatmeal

Peanut Butter and Jelly Oatmeal
Author: 
Recipe type: Breakfast
Serves: 1-2
 
A delicious and filling bowl of oatmeal that tastes like a peanut butter and jelly sandwich.
Ingredients
  • ½ cup water
  • ½ cup skim milk
  • pinch kosher salt
  • ⅓ cup Coach's Oats
  • 1 packet of Splenda
  • 2 tablespoons peanut butter
  • 1 tablespoon jelly (your favorite flavor)
Instructions
  1. In a medium saucepan, bring the water and milk to a boil.
  2. Add the oats and salt.
  3. Reduce heat and simmer for 5 minutes.
  4. Allow to sit for 1 minute.
  5. Stir in the Splenda,peanut butter and jelly.
Notes
You can use this recipe with your favorite oatmeal brand. If you do not use Coach's Oats, cook the oatmeal to the package directions, then add the flavorings.

How to clean your garbage disposal

August 28, 2011

When life gives you lemons(or oranges or limes), freshen your garbage disposal!
Anytime I am cooking with lemons, I save the lemons, slice them up and throw them in the garbage disposal. It is a natural way to freshen your yucky disposal.
Also, feel that your garbage disposal blades are getting dull? Throw some ice down there and let er’ rip!
That’s my two cents for today.

New York Crumb Cake

New York Crumb Cake

August 25, 2011

I made lots and lots and lots of this crumb cake when I worked at the bakery. Might not be the best photo, but it was taken in the horrid florescent light at the bakery.
It sold out every time I made it. So you know it must be good.
The bakery is sadly no longer in business. Man, do I miss licking the bowls. Whaaaa? Quality control, it was for quality control people.

In my opinion, crum cake is allllll about the crumb. The more the better.

The recipe was from a Cooks Illustrated book, with a few additions.  Not sure which one..I just stole a copy of the recipe from the shop..shhhhhhhh.

5.0 from 2 reviews
New York Crumb Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
The perfect New York Style Crumb Cake
Ingredients
CRUMB TOPPING
  • ⅓ cup granulated sugar
  • ⅓ cup dark brown sugar
  • 1 tablespoon ground cinnamon
  • ⅛ teaspoon table salt
  • 8 tablespoons unsalted butter (1 stick), melted and still warm
  • 1¾ cups CAKE flour
CAKE
  • 1¼cups CAKE flour
  • ½ cup granulated sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon table salt
  • 6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ⅓ cup buttermilk
  • Confectioners' sugar for dusting
Instructions
TOPPING:
  1. In a medium bowl whisk sugars, cinnamon, salt.
  2. Stir in the melted butter.
  3. Add flour and mix with your hands until the mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
CAKE:
  1. Adjust oven rack to upper-middle position and heat oven to 325 degrees.
  2. Completely line an 8 x 8 pan with parchment paper or foil and spray with nonstick cooking spray.
  3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine.
  4. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes.
  5. Add egg, yolk, vanilla,almond extract and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
  6. Transfer batter to baking pan; using rubber spatula, spread batter into even layer.
  7. Break apart crumb topping into large pea-sized pieces and spread in even layer over batter.
  8. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes.
  9. Cool on wire rack at least 30 minutes.
  10. Remove cake from pan by lifting parchment overhang.
  11. Dust with confectioners' sugar if desired.

 

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal

August 22, 2011

Oh yeah, fall is in the air. Pfffttt, yeah right..not here in Tampa. It won’t feel like fall, well until about February, when it starts to get “cold”. But I am seeing pumpkin pop up everywhere on the net, so I thought I would jump on the band wagon.

I am an oatmeal lover. As a kid, I ate the “Rolled Oats”. But as an adult, I have grown to appreciate a more “toothier” oatmeal. One with more substance and flavor. So I moved onto Steel Cut Irish Oatmeal. Since it takes about 30 minutes to cook, I would make a big batch at night and reheat it in the morning. Kind of a P.I.A.

Que, COACH’S OATS. The fine folks at Coach’s Oats were one of our sponsors at the infamous RockHer Bash I co-hosted with Susan and Brandi. I had never had their product prior to then. Actually, never even heard of it.
When I got home, I cooked some oatmeal from a sample pack they provided for our attendees. One bite and I was hooked. It only took 5 minutes to cook and it had a wonderful nutty flavor. I am all about saving some time.

Sooo, I am a convert. No more 30 minute oatmeal for me. Coach’s Oats rocks my taste-buds.

5.0 from 1 reviews
Pumpkin Pie Oatmeal
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
The perfect oatmeal with all of the flavor of pumpkin pie
Ingredients
  • ½ cup skim milk
  • ½ cup water
  • ⅓ cup Coach's Oats
  • 2 tablespoons light brown sugar
  • 2½ tablespoons 100% pure pumpkin( I did NOT use pumpkin pie filling)
  • ¼ teaspoon pumpkin pie spice
  • 1 tablespoon half and half
  • 3 pecans, toasted (optional)
Instructions
  1. In a small saucepan bring the milk and water to a boil.
  2. Add the oats and reduce the heat to a simmer.
  3. Cook oats for 5 minutes, stirring occasionally.
  4. Remove from heat and allow to sit for 1 minute.
  5. Stir in the brown sugar, pumpkin and pumpkin pie spice.
  6. Pour into a bowl and top with half and half and pecans.
Notes
You could use pumpkin pie filling if that is all you have, you would just have to decrease the pumpkin pie spice.

*Review was my own opinion, I was not monetarily compensated.

Raspberry Vinaigrette

Raspberry Vinaigrette

August 18, 2011
I have been catching some serious slack from all around about not posting in over 4 weeks. Geeze, can’t a sista catch a break?  It’s A LOT of work keeping up a blog. I know for those of you who don’t have blogs, it looks easy peasy.  But it is uber time consuming, and when you have 2 kids out of school that want ALL of your time, well, food blogs get put on the back burner. The kids go back to school on Tues(did you catch me doing the happy dance?) and I will have lots of more time to devote to my blog (I hope).
Remember the baby shower I threw for my sister? This was the salad dressing I used on the salad. It is super easy and delicious. Nothing compares to homemade salad dressing. If you like a full flavor, tart dressing, this is the one for you. Makes my mouth water when I think about it.

5.0 from 2 reviews
Raspberry Vinaigrette
Author: 
Recipe type: Appetizer
Prep time: 
Total time: 
 
A wonderfully fresh, full flavor salad dressing.
Ingredients
  • ½ cup raspberry wine vinegar
  • ¼ cup seedless raspberry jam
  • 1 tablespoon dijon mustard
  • ¼ teaspoon oregano
  • ¼ cup white sugar
  • Large handful of Fresh Raspberries
  • ½ cup vegetable oil
  • ¼ cup extra virgin olive oil
  • Pinch salt
  • Pinch pepper
Instructions
  1. In a blender, add the raspberry wine vinegar, jam, mustard, oregano, sugar and raspberries.
  2. Blend until combined.
  3. In a very slow stream, add the oils.
  4. Blend until thickened.
  5. Season with salt and pepper.
Notes
Makes 1½ cups. Make a day in advance for the flavors to get a chance to mix together.