Come On Up To The House

November 9, 2017
by Ashley
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Candy Cookies

This year we ended up with an incredible amount of halloween candy. The kids only walked two blocks away with each side street attached and came back with full buckets. Since we are headed to a party this weekend, I figure this is the perfect time to get ride of some of this candy. I found a recipe online, and changed it to accommodate what I had on hand. I decided to skip the butter since these things are full of candy, and replaced it with pumpkin instead.

 

 

 

 

 

Candy Cookies

3/4 cup all purpose flour
3 tbsp pumpkin
1 tbsp canola oil
1/8 tsp salt
1/4 tsp baking soda
1 egg
1/4 cup brown sugar

2/3 cup chopped leftover halloween candy

October 23, 2017
by Ashley
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Mini Sugar Pies

Portugal has great mini pies that Lisbon is known for. They reminded me of my grandma’s sugar pie that she would make for us for every family gathering. As I was looking through cookbooks recently, I found a recipe that I based this off of. They are really quick and very easy.

 

 

 

 

 

Mini Sugar Pies

Make a quick puff pastry.

Puff Pastry

1 3/4  cup all purpose flour
6 tbsp butter
1/4 tsp kosher salt
1/2+ cup water

Custard Filling

1 cup vanilla greek yogurt
3 eggs
zest of orange (1 tsp)
2 tbsp powdered sugar

Mix ingredients together in your stand mixer. Once dough comes together, turn out onto a silpat on the counter. Roll out with a floured rolling pin. Dot with another 4 tbsp softened butter and fold dough over like an envelope. Roll out, turn and roll again. Put in the fridge for 15 minutes while you create the custard for the inside of the pies. After 15 minutes, roll out dough three more times. If you have time, let it sit in the fridge for another 15 minutes. I did not give myself enough time, so I continued on. Roll out to a rectangle shape and sprinkle with cinnamon. Roll into a long tube (similar to cinnamon rolls) and cut into rolls. I got 9 from this recipe. Push down into buttered cupcake tins and bake at 350 for 15 minutes. Once they start looking golden. Take them out and pour in the filling. Bake for 15 minutes until set. Sprinkle the tops with cinnamon.

You can double the dough recipe if you would like to. I ended up with three custard dishes and 9 pies. The kids will more likely eat just the custard, so this works well for us.

October 20, 2017
by Ashley
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Incredibly Quick Bread

This bread can be made in moments. We saw Jamie Oliver do this in one of his cooking shows. So I recreated it with items that I had in my kitchen. It is super fast, and almost as good as the fussy naan that I have tried to make.

 

 

 

 

Incredibly Quick Bread

1 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
2/3 cup greek yogurt
1 tbsp olive oil

I mixed everything together. If a little too dry, add a little more olive oil. Roll out on a floured surface and split into four. Heat a cast iron skillet, dry, and place two of the quick breads in to cook for about 1 1/2 minutes. Flip and let finish cooking another 1 1/2 minutes. Take out and finish batch. I served with Chicken Tikka Masala, but you could use them for anything really.

October 19, 2017
by Ashley
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Miso Pork

 

 

 

 

 

Miso Pork

2 tsp vegetable oil
1 lb thinly sliced pork chops, boneless
2 tbsp yellow miso paste
2 inch chunk fresh ginger, peeled, sliced into long pieces
2 tsp red wine vinegar
2 tsp honey

Cut up pork chops into bite sized pieces. Mix miso paste with pork. Heat up a caste iron skillet with the oil. Saute ginger until crisp. Remove from the pan. Add in the pork and saute for about 3 minutes on one side. Stir around and cook for another 3 minutes until the outsides are all browned. Drizzle over the vinegar and honey and keep cooking for another minute.

Serve over rice, over noodles or with ramen. Scatter crunch ginger sparingly over.

 

 

September 18, 2017
by Ashley
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Breaded Ravioli

I like to find fun appetizers that are easy to make for a crowd. These fit those requirements perfectly and are delicious.

 

 

 

 

 

 

Breaded Ravioli

Frozen Cheese Ravioli
Homemade seasoned breadcrumbs or purchased
1/4 cup milk

Pull out the amount of ravioli you would like to make. Start with about a half cup of breadcrumbs and add in more if needed. Dip the ravioli in milk first and then in the breadcrumbs covering. Put on a preoiled baking rack (on a baking sheet). Preheat the oven to 450 and back for approximately 20 minutes or until golden brown. Serve with marinara sauce. They are perfectly crunchy and creamy at the same time.

September 14, 2017
by Ashley
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New Zealand Chocolate Ice Cream

Chocolate Ice Cream

1 pint cold heavy cream
1 can sweetened condensed milk
1/4 cup melted dark chocolate

Whip together in a blender until thick. 5 minutes. Melt chocolate in microwave checking every 30 seconds to make sure it doesn’t burn. Fold in chocolate once ice cream base has been whipped together. Pour into a freezer container and let freeze overnight.

I took a portion of this chocolate base and added brandied cherries and chocolate chips for an adult version of Chocolate Ice Cream.

September 12, 2017
by Ashley
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Fig & Orange Biscotti

Fig & Orange Biscotti
6 fresh figs
1/4 cup sugar
8 clementines – juiced
2 cups all purpose flour
1 1/4 tsp baking powder
1/4 tsp kosher salt
1 stick butter, softened
1/4 cup sugar
2 eggs
1 tsp vanilla
In a small saucepan, heat up the chopped figs and clementine juice. Add in 1/4 cup sugar. Mix dry ingredients together and set aside. Beat together butter and sugar until fluffy. Add in eggs one at a time and beat until well blended. Add in flour mixture and mix until blended. Add in strawberry jam and vanilla and mix.  Split dough in half, wrap in platic wrap and refrigerate until firm for about 20 – 30 minutes.
Preheat oven to 350°F. Line baking sheet with parchment paper or silpat. Roll out dough to 12 – 14 inch log. I use the plastic wrap they are wrapped in to help roll it out so I don’t touch the dough. Transfer the log to the baking sheet and space them about 3 – 4 inches apart. Bake until light and golden and dry to the touch. About 30 minutes.
Remove from the oven. Reduce oven temperature to 300°F. Allow the logs to cool for about 15 minutes. Then transfer to a cutting board and cut using a serrated knife, slice the logs on a diagonal into about half inch slices. Return the slices to the baking sheet standing upright, and bake them until they are dry and golden – another 20 to 30 minutes

September 7, 2017
by Ashley
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Chocolate Cherry Oatmeal Cakes

Chocolate Cherry Oatmeal Cakes

2 cups uncooked old fashioned oats
¼ cup unpacked brown sugar
1 ½ tsp baking powder
3 tbsp Baking Cocoa
⅛ cup semisweet chocolate chips
1 tbsp ground flax seed meal
1 tsp vanilla extract
1 container nonfat greek cherry yogurt (1/2 cup)
⅔ cup cherries
⅔ cup plain unsweetened almond milk

Mix all of the ingredients together. Portion out into 12 muffin cups and bake at 350°F for 20 minutes or until oatmeal cakes look dry on the top.

 

Makes 12 cakes. 3 Smart points per oatmeal cake.

September 5, 2017
by Ashley
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Energy Bites

A quick and easy breakfast for when you are on the go. These are incredibly filling even though they don’t seem like much. Each bite is worth 5 smart points.

Energy Bites

2 cup old fashioned oats
1 cup unsweetened coconut flakes
1/4 cup semisweet chocolate chips
1 cup ground flax seed meal
2 tsp vanilla extract
1 cup peanut butter
1 cup date syrup

Put all ingredients into a bowl and mix together. Use a scoop to make even balls of the mixture. Place each ball on a covered baking sheet and freeze. Once the balls have been hardened, transfer to a ziplock bag and keep in the freezer. When you are ready to eat, pop them in the microwave for 15 seconds and enjoy.

These are VERY filling and my kids love them.

 

August 30, 2017
by Ashley
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Strawberry & White Chocolate Biscotti

Biscotti
(Base recipe)
2 cups all purpose flour
1 1/4 tsp baking powder
1/4 tsp kosher salt
1 stick butter, softened
1/2 cup sugar
2 eggs
3 tbsp strawberry jam
1 tsp vanilla
1/2 cup white chocolate chips
Mix dry ingredients together and set aside. Beat together butter and sugar until fluffy. Add in eggs one at a time and beat until well blended. Add in flour mixture and mix until blended. Add in strawberry jam and vanilla and mix. Add in white chocolate chips and mix in carefully. Split dough in half, wrap in platic wrap and refrigerate until firm for about 20 – 30 minutes.
Preheat oven to 350°F. Line baking sheet with parchment paper or silpat. Roll out dough to 12 – 14 inch log. I use the plastic wrap they are wrapped in to help roll them out so I don’t touch the dough. Transfer the log to the baking sheet and space them about 3 – 4 inches apart. Bake until light and golden and dry to the touch. About 30 minutes.
Remove from the oven. Reduce oven temperature to 300°F. Allow the logs to cool for about 15 minutes. Then transfer to a cutting board and cut using a serrated knife, slice the logs on a diagonal into about half inch slices. Return the slices to the baking sheet standing upright, and bake them until they are dry and golden – another 20 to 30 minutes.