tag:blogger.com,1999:blog-152720412024-03-07T03:44:23.788-05:00Culinarily Obsessed-The chronicles of a food-obsessed, southern girl, who loves to buy new kitchen gadgets, and fancies herself a baker. Follow her through her journey to launch her own bakery, as she experiments with recipes & taste-tests her way to the top...or falls flat on her face & gains a few pounds in the process.Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.comBlogger122125tag:blogger.com,1999:blog-15272041.post-75112308631372009282008-05-29T16:55:00.001-04:002008-06-01T22:01:16.446-04:00Easy Peasy Chicken Pot PieMention comfort food and chicken pot pie immediately comes to my mind. When it comes to homemade chicken pot pie I grew up on biscuit topped chicken pot pie, which happens to not be my favorite, so it was quite a few years before I decided to make my own. I love a flaky buttery pie crust outside to surround the vegetables, tender chicken and creamy filling. I can never decide which part I like better though, the crust or the filling. It's okay to like them equally though isn't it? <br /><br />I am a firm believer that I should make most everything from scratch atleast once. Notice, I said most everything. I came up with Easy Peasy Chicken Pot Pie totally off the cuff one day a couple years back and it was so good and so easy peasy, pun intended that I just haven't seen the need to mess with a good thing. If my Big, Bad Dad aka Mr. Picky Eater, who happens to be a huge chicken pot pie fan likes my easy peasy version enough to request it I must be doing something right. <br /><br /><center><a href="http://www.flickr.com/photos/85353580@N00/2295350154/" title="Chicken Pot Pie by Fingers In The Frosting, on Flickr"><img src="http://farm4.static.flickr.com/3133/2295350154_a6f8cb86a0_b.jpg" width="300" alt="Chicken Pot Pie" /></a></center><br /><br />Easy Peasy Chicken Pot Pie<br /><br />1 package deep-dish pie crust (2 crusts)<br />1 can condensed cream of chicken soup<br />1 can mixed vegetables<br />1/2 cup milk <br />2 chicken breasts, cooked and cubed<br /><br />Preheat oven as instructed on pie crust package. In a medium bowl, mix together soup, mixed vegetables, milk, and chicken. Stir until combined. Pour into pie crust. Place second crust on top. Pinch edges together. Cut several slits in center of crust.<br /><br />Bake as directed for double crust pie, or until crust is golden brown. <br /><br />*You may find that you need more or even a little less milk - some brands of mixed vegetables seem to have more liquid than others. Just make sure your filling is pouring consistency but not runny. I highly recommend placing the pie on a baking sheet before baking to avoid having the ingredients bubble over into the oven. Talk about a mess!Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com36tag:blogger.com,1999:blog-15272041.post-82467719011400455292008-05-18T23:47:00.003-04:002008-05-18T23:53:20.815-04:00Good Tastin' and Good Lookin'I'm pulling one from the archives with this recipe. Ask me why I haven't shared these muffins with y'all yet and I couldn't tell you, let alone could I explain why I haven't baked them since that first time way back when. Perhaps it's my curiousity and endless search for something better that's kept them from being a repeat. I love a good blueberry muffin. The sweetness mixed with the slight tartness of the blueberries. Paired with a cup of coffee you've got the perfect breakfast, but accompanied by a glass of milk you've also got a great afternoon snack. <br /><br />I haven't eaten these blueberry muffins in a long while, but I don't know off hand of anyway they could be improved upon, unless you add a sprinkling of struesel on top, but that would take away from the picture perfectness of these "<strong>Really Good Blueberry Muffins</strong>". Maybe it's the baker in me paired with the blogger in me, but I find eminent satisfaction in those times when I bake something that is not only delicious but also makes you say, "Wow, that looks <strong>good</strong>!" And, I think this is one of those recipes. <br /><br />Unfortunately, I have no idea the original source. But, I'm thinking I may have possibly gotten the recipe from <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FUltimate-Muffin-Book-Recipes-Muffins%2Fdp%2F0060096764%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1211168411%26sr%3D1-1&tag=culinarilyobs-20&linkCode=ur2&camp=1789&creative=9325">The Ultimate Muffin Book</a><img src="http://www.assoc-amazon.com/e/ir?t=culinarilyobs-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />, I can't swear to it though. Regardless, if you like blueberry muffins, give these a try. <br /><br /><center><a href="http://www.flickr.com/photos/85353580@N00/1348875458/" title="blueberry muffins by Fingers In The Frosting, on Flickr"><img src="http://farm2.static.flickr.com/1053/1348875458_85916e55f2_b.jpg" width="300" alt="blueberry muffins" /></a></center><br /><br /><strong>Really Good Blueberry Muffins</strong><br /><br />1/2 c. (1 stick) unsalted butter, softened<br />1/2 c. granulated sugar<br />1/2 c. packed brown sugar<br />3/4 c. milk<br />1 egg<br />1 3/4 c. flour<br />1 tsp cinnamon<br />2 1/2 tsp baking powder<br />1/2 tsp salt<br />1 c. blueberries<br />2 Tbsp flour<br /><br />Sift together (1 3/4 cup) flour, cinnamon, baking powder and salt, set aside. Cream together butter and sugars. Beat in egg and milk until smooth. Add sifted dry ingredients and mix just until moist. Lightly toss blueberries with 2 Tbsp flour, and gently fold into batter. Fill well-greased or paper lined muffin tins nearly full.<br /><br />Bake at 400 degrees for 20 minutes.Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com13tag:blogger.com,1999:blog-15272041.post-67093102380589093352008-05-18T11:05:00.000-04:002008-05-18T11:05:00.283-04:00Oven Roasted Parmesan AsparagusDuring my foray into the world of asparagus I was quickly smitten. I love vegetables, even as a kid I was never one that had to be forced to eat my veggies. I am admittedly a bit picky about which ones, and especially the preparation of said vegetables. For example, green beans. I love them, and eat them usually atleast once a week. Growing up, my grandfather always planted an adundance of them in his garden, so my grandmother regularly snapped and cooked fresh beans. Toward the end of their growing season she would even can them so we had plenty to last through the winter. The whole family loved them. Me? I ate them, only what was put on my plate the first go round, but when my Big Bad Dad cooked, I'd gladly go back for seconds on the green beans. Why? Because his green beans came from a can! Oh what shame my family must have felt. To this day I still pick canned green beans over fresh. <br /><br />Let's get back on track though shall we? On to the asparagus, oh those green stalks of deliciousness. I'm taking full advantage of the fact that we're in the height of asparagus season right now, buying it everytime I see it on sale, which is pretty regularly as of late. Asparagus has such a pure and crisp flavor that you really should keep the preparation simple. It doesn't need to be weighed down with lots of spices and seasoning. I think it's at it's best lightly coated in a little olive oil, seasoned with salt and pepper, and roasted or grilled to perfection. <br /><br />I grabbed a pound not too long ago while shopping and headed to <a href="http://allrecipes.com/Recipe/Asparagus-with-Parmesan-Crust/Detail.aspx">allrecipes</a> for a recipe I could use strictly as a guide for cooking temperature and length. Twenty minutes later, we were eating some seriously delicious oven roasted parmesan asparagus.<br /><br /><center><a href="http://www.flickr.com/photos/85353580@N00/2387426885/" title="Parmesan Roasted Asparagus by Fingers In The Frosting, on Flickr"><img src="http://farm3.static.flickr.com/2200/2387426885_c606627402_b.jpg" width="300" alt="Parmesan Roasted Asparagus" /></a></center><br /><br /><strong>Oven Roasted Parmesan Asparagus</strong><br /><br />1 pound thin asparagus spears <br />1 tablespoon extra virgin olive oil <br />1 ounce shaved Parmesan cheese <br />freshly ground black pepper to taste <br />1/4 cup balsamic vinegar, or to taste (I omitted this and it was totally NOT missed)<br /><br />Preheat oven to 450 degrees F (230 degrees C). <br /><br />Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.<br /> <br />Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste, if desired.Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com7tag:blogger.com,1999:blog-15272041.post-13137197082895851372008-05-17T14:30:00.003-04:002008-05-17T15:35:58.298-04:00Culinarily Obsessed Pizza Kitchen Open For BusinessEverybody loves pizza right? Seriously, I don't think I know a single person who doesn't admit they love pizza. Even the picky eaters I know enjoy cheese pizza at the very least. Me? I can't say I enjoy cheese pizza, but I love it pretty much any other way. Top it with every meat you can think of, I'm in. Just pepperoni? I'm not shy to grab the first slice. You're offering up a supreme? Yum-o! <br /><br />I'm a Carolina girl through and through so I know nothing of that whole NY vs Chicago thing, but give me a slice of each and I'll gladly do a taste test. My most favoritest kind though is hands down barbeque chicken pizza. I can't be sure but I think the famed California Pizza Kitchen may be to credit for the delicious creation. That's definitely where I tried and fell in love with the stuff. But since I live not so close to a CPK and the only one remotely local is in the mall, which everyone knows is a dangerous place for a woman, I figured it best to star making my own. I haven't tried my version next to the CPK version of barbeque chicken pizza, but from my mouth-watering memories my version tastes pretty darn close. The best part? Besides that I'm saving money and potentially serious credit card debt, <em>my</em> Barbeque Chicken Pizza is easy peasy. <br /><br />Somehow even with my serious cookbook addiction I didn't know that California Pizza Kitchen had their own cookbook, but turns out they do. You can preview excerpts of the book on Amazon, so if you love pizza go check out what mouthwatering recipes you can make at home from <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FCalifornia-Pizza-Kitchen-Cookbook%2Fdp%2F0028609883%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1210906042%26sr%3D1-1&tag=culinarilyobs-20&linkCode=ur2&camp=1789&creative=9325">The CPK Cookbook</a><img src="http://www.assoc-amazon.com/e/ir?t=culinarilyobs-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />. And it turns out they've got a new cookbook geared toward family cooking due out in August called <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FCalifornia-Pizza-Kitchen-Family-Cookbook%2Fdp%2F047022939X%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1210906042%26sr%3D1-3&tag=culinarilyobs-20&linkCode=ur2&camp=1789&creative=9325">California Pizza Kitchen Family Cookbook</a><img src="http://www.assoc-amazon.com/e/ir?t=culinarilyobs-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><br /><br /><center><a href="http://www.flickr.com/photos/85353580@N00/1845682767/" title="bbq chicken pizza ingredients by Fingers In The Frosting, on Flickr"><img src="http://farm3.static.flickr.com/2091/1845682767_6bac026cb8_b.jpg" width="300" alt="bbq chicken pizza ingredients" /></a><br>The ingredients</center><br /><br /><center><a href="http://www.flickr.com/photos/85353580@N00/1846515408/" title="bbq chicken pizza by Fingers In The Frosting, on Flickr"><img src="http://farm3.static.flickr.com/2410/1846515408_131eefbeb9_b.jpg" width="300" alt="bbq chicken pizza" /></a><br>Going in the oven!</center><br /><br /><center><a href="http://www.flickr.com/photos/85353580@N00/1845698023/" title="bbq chicken pizza by Fingers In The Frosting, on Flickr"><img src="http://farm3.static.flickr.com/2073/1845698023_cd2e988872_b.jpg" width="300" alt="bbq chicken pizza" /></a><br>Can we dig in already?</center><br /><br /><strong>BBQ Chicken Pizza</strong><br /><br />1 pre-made pizza dough (I suggest Pillsbury in with the refrigerated canned biscuits)<br />1/4 c bottled barbeque sauce (more or less to suit your taste)<br />1/2 of small thinly sliced onion<br />pre-cooked chicken, cut into bite size chunks<br />1-1 1/2 c shredded italian blend or pizza cheese<br /><br />Preheat oven according to dough directions. Grease or spray pan with non-stick spray. Flatten dough into pan, pinching up slight edges. Spread barbeque sauce evenly onto dough using just enough for a thin layer, be careful not to go all the way to edge of dough. Spread chicken pieces evenly over sauced dough, top with cheese. Scatter onion over cheese. Bake according to dough package instructions. Allow to cool slightly before serving. <br /><br />Ok, did I just use two Rachael Rayisms in one post? And I'm not even a fan! That should tell you how much I love this pizza.Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com4tag:blogger.com,1999:blog-15272041.post-5984599004021954002008-05-14T10:28:00.002-04:002008-05-14T10:33:00.825-04:00Wordless Wednesday - It's Naptime<center><a href="http://www.wordlesswednesday.com">Wordless Wednesday</a> - The Naptime Edition lol</center><br /><br /><center><a href="http://www.flickr.com/photos/85353580@N00/2419387653/" title="knocked out by Fingers In The Frosting, on Flickr"><img src="http://farm3.static.flickr.com/2188/2419387653_ecd2beb18b_b.jpg" width="300" alt="knocked out" /></a></center>Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com3tag:blogger.com,1999:blog-15272041.post-54333357911141418502008-05-13T16:39:00.002-04:002008-05-13T17:11:37.188-04:00Nutty for Cookies<center><a href="http://www.flickr.com/photos/85353580@N00/1396881303/" title="soft & chewy peanut butter cookies 003 by Fingers In The Frosting, on Flickr"><img src="http://farm2.static.flickr.com/1157/1396881303_2a56a06286_b.jpg" width="300" alt="soft & chewy peanut butter cookies 003" /></a></center><br /><br />With my ginormous sweet tooth I love, love, love cookies. The choco-holic in me tends toward chocolate chip cookies, especially <em>MY</em> <a href="http://culinarilyobsessed.blogspot.com/2006/07/how-cookie-really-crumbles.html">chocolate chip cookies</a>. My Big Bad Dad aka Mr. Picky Eater on the other hand is a sucker for peanut butter cookies. He doesn't have nearly the sweet tooth that I have, but when there's peanut butter cookies in the house he can't walk by the jar without eating one. <br /><br />I dig the cute little criss-cross pattern that you see on almost all peanut butter cookies, but I don't like that crumbly texture that many peanut butter cookie recipes yield. So, long ago I decided that if they're going to be the much requested cookie around our house I need to find a recipe that suits me. After numerous tries, all of which were edible, some I considered <a href="http://culinarilyobsessed.blogspot.com/2006/02/muppet-or-monster.html">promising</a> even, but most of which weren't worth blogging or making a second time, I found the one. <br /><br />From the tempting dessert cookbook <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FCaprial-s-Desserts-Pence%2Fdp%2F1580086241%2Fsr%3D1-1%2Fqid%3D1158637661%2Fref%3Dpd%5Fbbs%5F1%3Fie%3DUTF8%26s%3Dbooks&tag=culinarilyobs-20&linkCode=ur2&camp=1789&creative=9325">Caprial's Desserts</a><img src="http://www.assoc-amazon.com/e/ir?t=culinarilyobs-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> I tried and loved Caprial's mom's peanut butter cookie recipe. The cookies are sweet, soft and chewy. They're totally F-A-B-U-L-O-U-S I tell ya. The only change I made was to add a cup of peanut butter chips, which for us is a must in any peanut butter cookie. <br /><br />I've been making these cookies for some time now, several years probably, and have been meaning to blog them, but slacked off and never did. My apologies for depriving you lovely readers of such delicious cookies. And my thanks to Marco for prodding me for this recipe, thus prompting me to get off my butt and share it with everything.<br /><br /><strong>Doubley Peanut Buttery Peanut Butter Cookies</strong><br /><br />1 cup cold unsalted butter, diced<br />1 cup granulated sugar<br />1 cup firmly packed brown sugar<br />2 eggs<br />1 tsp vanilla extract<br />1 cup peanut butter (NOT natural and I prefer chunky)<br />3 cups all-purpose flour<br />2 tsp baking soda<br />1/2 tsp salt<br />1 cup peanut butter chips<br /><br />Preheat oven to 350 degrees. Grease or line baking sheet with parchment paper and set aside.<br /><br />Place the butter and both sugars in the bowl of a mixer and beat on high, scraping down the sides of the bowl often, until light and fluffy, about 3 minutes. With the mixer on low, add the eggs and vanilla, then add the peanut butter and mix well. Add the flour, baking soda, and salt and mix on low until all ingredients are incorporated. Increase the speed to medium and mix just until the dough is smooth. Stir in peanut butter chips.<br /><br />Using a tablespoon or a small ice cream scoop, form the dough into 1/2 inch balls and place on the prepared pan. Flatten dough balls with a fork. Bake just until golden brown about 10 minutes. Let the cookies cool for about 5 minutes on the pan, then transfer to a rack and let cool completely.<br /><br />Yield: approximately 48 cookiesCulinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com4tag:blogger.com,1999:blog-15272041.post-73387991652439892462008-05-10T21:35:00.002-04:002008-05-10T21:36:30.720-04:00Whaddya Know Joe<center><a href="http://www.flickr.com/photos/85353580@N00/2388258074/" title="Sloppy Joes by Fingers In The Frosting, on Flickr"><img src="http://farm3.static.flickr.com/2274/2388258074_c834ea38e2_b.jpg" width="300" alt="Sloppy Joes" /></a></center><br /><br />Growing up I loved Sloppy Joes. But what kid doesn't? The sweet, tangy, and sometimes extremely messy sandwiches were a rare treat around our house so when I did get to eat them, they were all the better. Since I'm the sometimes meal planner these days I try to sneak in much loved treats like Sloppy Joes. And, since I'm a big fan of searching out simple and highly rated recipes on <a href="http://allrecipes.com/Recipe/Sloppy-Joes-II/Detail.aspx">Allrecipes</a> I decided to skip the store-bought stuff and seek out a from-scratch recipe there when I got a recent craving.<br /><br />As with most recipes on the site, there were several variations so I chose the one that sounded like it would suit me and the Big Bad Dad aka my Picky Eater best, which was Sloppy Joes II. I made slight changes to the recipe. After I got everything into the pan it just didn't seem to have enough juice for my liking, so I ended up using a total of 1 cup of ketchup and adding a half cup of water. We didn't really notice the flavor of the bell pepper, which was fine it didn't seem to be lacking because of it, but next time I'll either omit the pepper or make sure I just cut it into bigger chunks. These homemade Sloppy Joes were a little sweeter than the store-bought stuff, so if you think you might not be too keen on that I would suggest cutting back on the brown sugar a bit or adding a little extra mustard.<br /><br />I always remember eating potato chips with Sloppy Joes growing up, and for some reason Ruffles stick out in my mind - don't ask because I really couldn't tell you why. Maybe I just prefer Ruffles to regular chips? Or not even Ruffles, Wavy Lays, yes, it's the Wavy Lays I prefer. But that's so beyond my point. I decided to take a healthier route but still wanted to serve some form of potato, so I seasoned and roasted some Russets. <br /><br />MmmMmmm dinner was so good that night!<br /><br /><strong>Sloppy Joes</strong><br /><br />1 pound lean ground beef <br />1/4 cup chopped onion <br />1/4 cup chopped green bell pepper <br />1/2 teaspoon garlic powder <br />1 teaspoon prepared yellow mustard <br />1 cup ketchup <br />3 teaspoons brown sugar <br />1/2 cup water<br />salt & pepper to taste<br /><br />In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids. <br /><br />Stir in the garlic powder, mustard, ketchup, brown sugar, and water; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.<br /><br /><strong>Oven Roasted Potatoes</strong><br /><br />1 lb Russet potatoes, but into 1 inch cubes<br />Olive oil<br />seasoned salt to taste<br />sea salt to taste<br /><br />Preheat oven to 425. Drizzle cubed potatoes with just enough oil to coat. Toast to coat evenly and place on non-stick baking sheet, sprinkle with salts and pepper. <br /><br />Roast for 30-40 minutes or until tender and golden brown.Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com5tag:blogger.com,1999:blog-15272041.post-15904480490133048402008-04-16T11:59:00.001-04:002008-04-16T12:00:46.752-04:00Wordless Wednesday<center><a href="http://www.wordlesswednesday.com">Wordless Wednesday</a></center><br /><br /><center><a href="http://www.flickr.com/photos/85353580@N00/2410124681/" title="Tail Chaser by Fingers In The Frosting, on Flickr"><img src="http://farm4.static.flickr.com/3011/2410124681_553f4905c0.jpg" width="300" alt="Tail Chaser" /></a></center><br /><br /><center>Nuff Said!</center>Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com10tag:blogger.com,1999:blog-15272041.post-78375104268515997362008-04-14T23:04:00.003-04:002008-04-14T22:59:30.710-04:00A Pearl Of A Snack<center><a href="http://www.flickr.com/photos/85353580@N00/2388258636/" title="Ranch Oyster Crackers by Fingers In The Frosting, on Flickr"><img src="http://farm4.static.flickr.com/3270/2388258636_e2793384bd_b.jpg" width="300" alt="Ranch Oyster Crackers" /></a></center><br /><br />Looking for a super simple and highly addictive snack? Oh baby have I found one! <a href="http://allrecipes.com/Recipe/Ranch-Oyster-Crackers-2/Detail.aspx">Ranch Oyster Crackers</a> are on the list as a must-make munchie for my next soiree. Aside from the 20 minute bake time, these tasty little nibbles took about 5 minutes to make, and I spent less than $5 on the ingredients. What's not to love about a snack like that? And to boot, the crackers are relatively low fat.<br /><br />I omitted the dill weed and the lemon pepper, and cut back on the oil a smidge, and this little snack came out great. <br /><br /><a href="http://allrecipes.com/Recipe/Ranch-Oyster-Crackers-2/Detail.aspx">Ranch Oyster Crackers</a> <br /><br />1 (1 ounce) package ranch dressing mix <br />1/2 teaspoon dried dill weed <br />1/4 cup vegetable oil <br />1/4 teaspoon lemon pepper (optional) <br />1/4 teaspoon garlic powder (optional) <br />5 cups oyster crackers <br /><br />Preheat oven to 250 degrees F (120 degrees C).<br /> <br />In a large mixing bowl, combine ranch dressing mix, dill weed, vegetable oil, lemon pepper, and garlic powder. Mix well. Add oyster crackers to the mixture and mix to coat the crackers. Pour the crackers onto a cookie sheet. <br /><br />Bake for 15 to 20 minutes, stirring gently halfway through the baking time.Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com2tag:blogger.com,1999:blog-15272041.post-66874064660272279732008-04-13T22:55:00.001-04:002008-04-13T22:56:28.220-04:00Slow Cookin' GoodnessSo let's play a little catch up shall we? The economy sucks, so the job hunt has been on like crazy in my <a href="http://culinarilyobsessed.blogspot.com">Culinarily Obsessed</a> house. But the cooking continues, more than usual actually. Funny thing about having to watch your budget, keeps you from eating out as much, thus you're in the kitchen more. But hey, I'm not complaining, I get to try out new recipes, save money and eat healthier than I would have by going out. <br /><br />One of those new recipes I tried a while back was a yummy pot roast recipe. For a long while, the use of the slow cooker was left to my Big Bad Dad aka Mr. Picky Eater. It's a simple appliance, but I never touched the thing, I was always worried I'd undercook or worse overcook something. I've started using the thing and I'm starting to like it. Another thing I like, no scratch that I LOVE is <a href="http://allrecipes.com">AllRecipes</a>. It is definitely my go-to site when I'm searching for a recipe. A while back I spotted a <a href="http://allrecipes.com/Recipe/Awesome-Slow-Cooker-Pot-Roast/Detail.aspx">slow cooker pot roast</a> recipe that had about a bazillion rave reviews, so I figured I had to give it a shot, I mean how can a bazillion people be wrong about a recipe yanno? <br /><br /><center><a href="http://www.flickr.com/photos/85353580@N00/2388086838/" title="awesome slow cooker pot roast dinner by Fingers In The Frosting, on Flickr"><img src="http://farm3.static.flickr.com/2286/2388086838_e441647a07_b.jpg" width="300" alt="awesome slow cooker pot roast dinner" /></a></center><br /><br /><br /><strong>Awesome Slow Cooker Pot Roast</strong><br /><br />2 (10.75 ounce) cans condensed cream of mushroom soup <br />1 (1 ounce) package dry onion soup mix <br />3/4 cup water <br />5 1/2 pounds bottom round roast <br /><br />In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.<br /> <br />Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours. <br /><br />A lot of the review critiqued the "gravy" in the recipe which didn't turn out to be much of a gravy in my opinion. I served the pot roast alongside mashed potatoes, and the so-called gravy, which was flavorful was great mixed into the potatoes. It was hardly thick enough to be considered a gravy though, but hey I'm not complaining. Will this be a repeat for us? Oh yeah.Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com2tag:blogger.com,1999:blog-15272041.post-32096936779571452392008-03-15T12:21:00.001-04:002008-03-15T12:24:50.651-04:00No Pudge Fudge PieI'm reaching waaaay into the archives with this recipe. It's one I definitely haven't made in a long time, so you won't find many vivid adjectives to desccribe this pie, but trust me it was <strong>GOOD</strong>! If you're a regular around here you know I've got a killer sweet tooth, and I'm a serious chocaholic. I don't experiment with the lower fat, more guiltless versions of recipes as much as I should, but you'll catch a few guiltless recipes around here from time to time. This yummy chocolate pie is one of those recipes. <br /><br />I found this recipe for <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=404133">Low-Fat Chocolate Fudge Pie</a> on the Cooking Light website. I keep the recipe as written, with one minor change - instead of whipped cream, I wanted to top the pie off with some delicious, fluffy meringue. I love whipped cream, but the meringue was absolutely the perfect touch. <br /><br /><a href="http://www.flickr.com/photos/85353580@N00/52579133/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/27/52579133_5ba930aa43.jpg" width="300" alt="Chocolate Fudge Pie" /></a><br /><br /><a href="http://www.flickr.com/photos/85353580@N00/52579136/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/25/52579136_e57de677c8.jpg" width="300" alt="Chocolate Fudge Pie Part 3" /></a><br /><br /><a href="http://www.flickr.com/photos/85353580@N00/52579138/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/28/52579138_9348c1db87.jpg" width="300" alt="Chocolate Fudge Pie YUM" /></a><br /><br /><strong>Low-Fat Chocolate Fudge Pie</strong><br /><br />1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury) <br />1 cup packed brown sugar <br />1/2 cup unsweetened cocoa <br />1 tablespoon all-purpose flour <br />3/4 cup 2% reduced-fat milk <br />1/3 cup light-colored corn syrup <br />1 tablespoon butter, melted <br />1 teaspoon vanilla extract <br />2 large eggs <br />2 large egg whites <br />1 cup frozen fat-free whipped topping, thawed* <br />1/2 teaspoon unsweetened cocoa (optional) <br /><br />*Substitute whipped topping for 1 recipe meringue (see recipe below)<br /><br />Preheat oven to 350°.<br />Fit dough into a 9-inch pie plate. Fold edges under; flute. Place pie plate in freezer until ready to use.<br /><br />Combine brown sugar, 1/2 cup cocoa, and flour in a large bowl. Combine milk and next 5 ingredients (milk through egg whites); stir with a whisk until well blended. Add milk mixture to brown sugar mixture; stir until combined.<br /><br />Pour mixture into crust. Bake at 350° for 40 minutes or until just set. Cool on a wire rack to room temperature. Cover; chill at least 4 hours. Spread whipped topping evenly over filling; sprinkle with 1/2 teaspoon cocoa, if desired. (Or top with prepared meringue.)<br /><br />Yield: 10 servings (serving size: 1 wedge)<br /><br />FAT 8.6g per slice<br /><br /><strong>Meringue</strong> <br /><br />3 egg whites <br />1/4 teaspoon cream of tartar <br />3/4 cup white sugar <br /><br />In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks. <br /><br />To bake: Preheat oven to 350 degrees F (175 degrees C.) Bake pie in the preheated oven for 10 to 15 minutes, or until golden brown.Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com3tag:blogger.com,1999:blog-15272041.post-34181247366301628482008-03-02T22:52:00.003-05:002008-03-13T17:25:27.086-04:00Snickety SnickerdoodlesI'm a sucker for a good cookie, and I'm always craving the adventure of a new recipe. I remember eating snickerdoodles as a kid, but my experience with them was minimal. Snickerdoodles just weren't a cookie we had around my house. I remember them as buttery, soft and chewy with a wonderful crispness on the outside from the cinnamon sugar that coats them. I've seen the recipe for "<a href="http://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/Detail.aspx">Mrs. Sigg's Snickerdoodles</a>" over and over on <a href="http://allrecipes.com">allrecipes</a>. When I see a recipe with a high rating from a huge number of people I figure it's probably pretty good and worth giving a try.<br /><br />Overall I was pretty happy, they had a nice flavor, but weren't as buttery as I would like. I made an adjustment to the cinnamon sugar mixture. When mixing it looked like there wasn't nearly enough sugar so I doubled the amount and found that was perfect for me. I also refrigerated the dough for about 30 minutes before prepping it for the oven, since I was going to be rolling it in my hands I thought that would be a good idea.<br /><center><a href="http://www.flickr.com/photos/85353580@N00/2271528603/" title="Mrs. Sigg's Snickerdoodles by JuicyJaay, on Flickr"><img src="http://farm3.static.flickr.com/2138/2271528603_e54ac20bb6_b.jpg" width="300" alt="Mrs. Sigg's Snickerdoodles" /></a></center><br /><br /><strong>Snickety Snickerdoodles</strong><br /><br />1/2 cup butter, softened <br />1/2 cup shortening <br />1 1/2 cups white sugar <br />2 eggs <br />2 teaspoons vanilla extract <br />2 3/4 cups all-purpose flour <br />2 teaspoons cream of tartar <br />1 teaspoon baking soda <br />1/4 teaspoon salt <br />4 tablespoons white sugar <br />2 teaspoons ground cinnamon <br /><br />Preheat oven to 400 degrees F (200 degrees C).<br /> <br />Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. <br /><br />Mix the 3 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place <br />2 inches apart on ungreased or parchment lined baking sheets.<br /> <br />Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets to cooling rack. <br /><br />Makes approximately 48 cookiesCulinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com1tag:blogger.com,1999:blog-15272041.post-17282311030064438782008-02-24T14:20:00.003-05:002008-03-04T13:02:01.465-05:00Reliving ChristmasIt's weird, I don't drink eggnog, don't like it one bit. But last Christmas a friend's wife sent over a big plate of various cookies, most were edible but nothing to die for. Except one cookie really stuck out with me, and that was the Eggnog Cookie. I had never had these before or even heard of them, and when it came time to plan my baking schedule this past Christmas I knew I had to make some Eggnog Cookies. I wasn't able to get the recipe from said friend, so I searched the web and when I came up empty handed I enlisted the help of my friends over on the <a href="http://www.bakespace.com/forums/index.php">Bakespace forum</a>, and was given the perfect recipe. The original cookie had icing, but the recipe from Bakespace did not so I figured I could wing it and come up with my own icing, but after baking the cookies and doing a tastetest I nixed the icing idea because the cookies were so good as is. <br /><br />These Eggnog Cookies, are not your average cookie. They're soft and a little cakey, not chewy or crispy at all. Not typically what I go for, but these are great, and I love the hint of spice with that extra boost from the nutmeg sprinkled on top. And if you manage to keep these cookies around for more than a few days you'll be fooled into thinking you just baked them because they keep their freshness well.<br /><br />Don't forget to add these to your "must bake" list for next Christmas! <br /><br /><center><a href="http://www.flickr.com/photos/85353580@N00/2180276705/" title="eggnog cookies by JuicyJaay, on Flickr"><img src="http://farm3.static.flickr.com/2157/2180276705_20b4447bae.jpg" width="300" alt="eggnog cookies" /></a></center><br /><br /><strong>EGGNOG COOKIES</strong> <br /><br />2 ½ c. flour <br />1 t. baking powder <br />½ t. cinnamon <br />½ t. nutmeg <br />3/4 c. butter <br />1 1/4 c. sugar <br />½ c. eggnog <br />1 t. vanilla <br />2 egg yolks <br />1 T. nutmeg, for sprinkling <br /><br />Preheat oven to 300°. In a large mixing bowl, combine flour, baking powder, cinnamon and nutmeg. In another bowl, cream butter and sugar; add eggnog, vanilla and egg yolks. Beat with an electric mixer on medium speed until just combined. Stir flour mixture into eggnog mixture until uniform. Drop by teaspoonfuls onto ungreased cookie sheet; sprinkle cookies lightly with nutmeg. Bake for 23-25 minutes or until bottoms are light brown.Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com2tag:blogger.com,1999:blog-15272041.post-84898387588785197032008-02-22T22:58:00.001-05:002008-02-22T23:08:56.114-05:00Biscotti Brings Me BackHello? Anybody out there? After all my time away, quite possibly not, but I'll cross my fingers that someone is still reading my little ol blog. There has obviously been no blogging for quite some time, but amid the fiascos that are my life, I have continued to bake, and bake some delicious things I have! Bear with me, and I promise to do my best to catch everyone up on my baking adventures, and mix in a few stories about my crazy life. <br /><br />Christmas, which is when I went on my most recent blogging hiatus, was of course filled with many day long kitchen adventures. One of my favorite new recipes, which I included in my foodie gift bags, is this Coconut Biscotti recipe. I love, love, love biscotti, and I think this is my new favorite. The coconut flavor is not overpowering, it's just right. I found myself sneaking one of these every morning with my coffee until suddenly there were no more. Thankfully the biscotti are pretty low fat, so I wasn't too ridden with guilt. <br /><br /><center><a href="http://www.flickr.com/photos/85353580@N00/2181051126/" title="coconut biscotti by JuicyJaay, on Flickr"><img src="http://farm3.static.flickr.com/2218/2181051126_948177614b_b.jpg" width="300" alt="coconut biscotti" /></a></center><br /><br /><br /><strong>Coconut Biscotti</strong><br />From <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1041878">Cooking Light</a><br /><br />2 cups all-purpose flour <br />3/4 teaspoon baking powder <br />1/4 teaspoon salt <br />1/4 teaspoon baking soda <br />1/8 teaspoon grated whole nutmeg <br />3/4 cup sugar <br />1 teaspoon vanilla extract <br />2 large eggs <br />1 cup flaked sweetened coconut <br /><br /><br />Preheat oven to 300°.<br />Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through nutmeg). Place sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky). Turn dough out onto a heavily floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper, and pat to 1-inch thickness. Bake at 300° for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack.<br /><br />Cut roll diagonally into 20 (1/2-inch-thick) slices; stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack. <br /><br />Yield<br />20 cookies (serving size: 1 biscotto)<br /><br />2.5 grams of fat <br /><br />*The original recipe called for 1 1/2 cups flour, but the dough was entirely too sticky.Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com2tag:blogger.com,1999:blog-15272041.post-88105535412150573812007-12-08T22:50:00.000-05:002007-12-08T22:49:55.032-05:00Black Bottom GoodnessI tasted my first ever black bottom cupcake when I baked up a batch <a href="http://culinarilyobsessed.blogspot.com/2007/05/back-in-action.html">several</a> <a href="http://culinarilyobsessed.blogspot.com/2007/05/back-in-action.html">months</a> ago. The earlier version was covered in chocolate glaze and known by another name, <a href="http://culinarilyobsessed.blogspot.com/2007/05/back-in-action.html">cream cheese-stuffed chocolate cupcakes</a>. From that first cupcake I knew I was a fan. Chocolate, cake in the form of a cupcake, and cream cheese, what isn't to love? <br /><br />This recipe got rave reviews on <a href="http://allrecipes.com/Recipe/Black-Bottom-Cupcakes-I/Detail.aspx">allrecipes</a>, and truly couldn't have been easier. The recipe as it appears on allrecipes yields twice as much cream cheese filling as it does cake batter, so through trial I ended up making two batches of cake batter. Next time? I'll just make one double batch. Even with a double batch of cupcake batter, which ends up with about 30 cupcakes you still have a generous amount of filling in each cupcake. They were delish the first day, but after refrigerating them over night I thought they were even better. I don't know what it is, but something about cold chocolate cake, all moist and dense, it's hard to resist. Yum!<br /><br /><center><a href="http://www.flickr.com/photos/85353580@N00/2089100245/" title="Black Bottom Cupcakes by JuicyJaay, on Flickr"><img src="http://farm3.static.flickr.com/2211/2089100245_0df2841183_b.jpg" width="350" alt="Black Bottom Cupcakes" /></a></center><br /><br /><strong>Black Bottom Cupcakes</strong><br /><br />Filling<br /><br />1 (8 ounce) package cream cheese, softened <br />1 egg <br />1/3 cup white sugar <br />1/8 teaspoon salt <br />1 cup miniature semisweet chocolate chips <br /><br />Cake Batter<br /><br />3 cups all-purpose flour <br />2 cup white sugar <br />1/2 cup unsweetened cocoa powder <br />2 teaspoon baking soda <br />1 teaspoon salt <br />2 cup water <br />2/3 cup vegetable oil <br />2 tablespoon cider vinegar <br />2 teaspoon vanilla extract <br /><br />Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.<br /> <br />In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside. <br /><br />In a large bowl, mix together the flour, 2 cup sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/2 full with the batter and top with a dollop of the cream cheese mixture. <br /><br />Bake in preheated oven for 25 to 30 minutes.Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com7tag:blogger.com,1999:blog-15272041.post-77645605428784223742007-11-27T13:30:00.000-05:002007-11-27T15:04:35.058-05:00The Air Is ChiliLast week was miserably cold here, speaking as a southerner of course. When I say miserably cold, I mean that when you go outside your hands and feet get cold, and you really need to wear a coat at night. If I have to wear a coat that classifies as being miserably cold to me, and it's time to make something really warm and soothing for dinner. <br /><br />I'm still working on perfecting my chili, and I'm happy to say that I'm getting closer. My <a href="http://culinarilyobsessed.blogspot.com/2007/10/kick-off-to-fall.html">beef and beer chili</a> had a good flavor, but not nearly the thickness I wanted so I studied and compared a few recipes and brought out the bits and pieces of each that I thought would bring me closer to my perfect chili. Taking a tip from my neighbor who recently entered and took something like fourth place in a local chili cookoff, I added tomato paste to thicken it up. And I've noticed a few recipes with cocoa powder on the ingredient lists, but cocoa powder in chili? What's that all about I wondered. I decided to find out, but I knew my Big, Bad Dad would have something to say about the addition. I figured if I could sneak it in he'd be none the wiser, and I was right. He didn't utter a word about tasting chocolate in his chili. I guess sometimes it pays to be sneaky because the addition of the cocoa powder seemed to add a nice depth of flavor.<br /><br /><center><a href="http://www.flickr.com/photos/85353580@N00/2064908348/" title="thick & meaty chili by JuicyJaay, on Flickr"><img src="http://farm3.static.flickr.com/2384/2064908348_5619b77d8b_b.jpg" width="300" alt="thick & meaty chili" /></a></center><br /><br /><strong>Thick and Meaty Chili</strong><br /><br />1 1/2 lb. lean ground beef<br />1 medium yellow onion, chopped<br />2 garlic cloves, crushed<br />2 Tbsp. chili powder<br />1/2 tsp. salt<br />2 tsp. ground cumin<br />1 tsp. dried oregano leaves<br />1 tsp. baking cocoa<br />1/2 tsp. red pepper sauce<br />1 can (28 oz.) diced tomatoes, undrained<br />1 small can tomato paste<br />2 cans (14 1/2 oz.) red kidney beans, undrained<br />Shredded Cheese (optional)<br /><br /><br />1. Cook ground beef in 3 quart saucepan over medium-high heat until beef is brown; Drain. Set aside and cook onions and garlic in same pot on medium-high heat, until onions are translucent. Return beef to pot. <br /><br />2. Stir in remaining ingredients except tomato paste and beans. Heat to a boil; Reduce heat to low. <br /><br />3. Add tomato paste, stir until completely combined. Add beans and stir in. Cover and simmer for 1 hour, stirring occasionally, until to desired thickness. Serve in a bowl with shredded cheese if desired.Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com8tag:blogger.com,1999:blog-15272041.post-29654546873374998802007-11-26T00:00:00.000-05:002007-11-25T23:26:44.682-05:00A Daring Baker I Am!So I've seen this cute little logo on lots of blogs for months now and always wondered what it was. Turns out there's this really cool group called the <a href="http://daringbakersblogroll.blogspot.com/">Daring Bakers</a>. And now I'm one too! I've completed my first DB challenge and really enjoyed it. The assigned recipe for November was potato bread. I've baked a few loaves of yeast bread here and there, but I've got minimal experience especially when it comes to the whole kneading by hand thing. I find the thought of kneading by hand to be the most intimidating part of bread baking. I always worry that I won't have enough flour, or I'll have too much and I won't knead enough, or I'll knead too much and the bread will be tough. Well I decided to suck it up and just give it a try. <br /><br /><center><a href="http://www.flickr.com/photos/85353580@N00/2064831416/" title="focaccia potato bread by JuicyJaay, on Flickr"><img src="http://farm3.static.flickr.com/2133/2064831416_a91e985717_b.jpg" width="300" alt="focaccia potato bread" /></a></center><br /><br />The bread was good, but I didn't love it. Maybe that was due to my lack of experience or maybe I would just prefer a different type of bread? Your guess is as good as mine. I chose to make a standard loaf of "sandwich bread" and a loaf of focaccia, and I was most pleased with the focaccia. <br /><br /><center><a href="http://www.flickr.com/photos/85353580@N00/2064832270/" title="potato bread by JuicyJaay, on Flickr"><img src="http://farm3.static.flickr.com/2093/2064832270_c0af1848fc_b.jpg" width="300" alt="potato bread" /></a></center><br /><br />I'm open to any tips or suggestions you experienced bread bakers have. Stay tuned for next month's Daring Baker challenge!Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com15tag:blogger.com,1999:blog-15272041.post-53654458308281937942007-11-21T22:40:00.000-05:002007-11-21T22:44:06.331-05:00Gobble 'Til You Wobble<center><a href="http://www.flickr.com/photos/85353580@N00/67279165/" title="My, my my..sweet potato pie!! by JuicyJaay, on Flickr"><img src="http://farm1.static.flickr.com/27/67279165_54d8357265_b.jpg" width="350" alt="My, my my..sweet potato pie!!" /></a></center><br /><br />Well, the turkey is in the fridge waiting to meet it's fate of being the delicious centerpiece to our Thanksgiving feast tomorrow, cornbread is in the oven - step one of making the dressing. And to top that off, the house if filled with the aroma of freshly baked sweet potato pies. I'm not sure what I look forward to more, the baking and cooking that lead up to Thanksgiving or actually getting to eat all the food, glorious food. It's a tough call. And whatever you do, please don't dare ask me what my favorite part of the meal is because I have no idea.<br /><br />From my kitchen to yours, I want to wish everyone a safe and happy Thanksgiving. And please, whatever you do, gobble 'til you wobble folks. I know I will.Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com1tag:blogger.com,1999:blog-15272041.post-46615337195710729792007-11-20T22:51:00.000-05:002007-11-20T22:54:46.728-05:00Yummy Spicy GoodnessOnce the Halloween decorations are taken down and we begin talk of turkey my food cravings change, as do my baking habits. I begin to crave warm, hearty stick to your ribs comfort foods. And I put the chocolate chip cookie recipe aside for a while. I put the brownie and cupcake making on the back burner momentarily, and I start making <a href="http://culinarilyobsessed.blogspot.com/2005/12/christmas-cookie-craze-continues.html">gingersnaps</a>, soft and chewy they are sooo good! Come Thanksgiving and my house is filled with the wonderful smell of sweet potato pies. And lest we not forget my famous <a href="http://culinarilyobsessed.blogspot.com/2005/12/look-gram-i-boiled-cookies.html">boiled oatmeal cookies</a>, and there's always a batch of gingerbread or two in there somewhere. I got a jumpstart on the gingerbread baking this week. I don't have a tried and true recipe yet so I went to my standby, <a href="http://allrecipes.com/Recipe/Favorite-Old-Fashioned-Gingerbread/Detail.aspx">allrecipes</a>. Overall I was pretty pleased with the recipe. It made a nice moist gingerbread with a good flavor, I think the spice amounts could benefit from being tweaked. I also prefer my gingerbread with lemon sauce, but I thoughtlessly forgot to buy lemons, and my craving wouldn't allow me to wait for the sauce so I decided to take my gingerbread straight up this time. <br /><br /><center><a href="http://www.flickr.com/photos/85353580@N00/2047891548/" title="Old Fashioned Gingerbread by JuicyJaay, on Flickr"><img src="http://farm3.static.flickr.com/2385/2047891548_5db159b2ed_b.jpg" width="350" alt="Old Fashioned Gingerbread" /></a></center><br /><br /><strong>Old Fashioned Gingerbread</strong><br /><br />1/2 cup white sugar <br />1/2 cup butter <br />1 egg <br />1 cup molasses <br />2 1/2 cups all-purpose flour <br />1 1/2 teaspoons baking soda <br />1 teaspoon ground cinnamon <br />1 teaspoon ground ginger <br />1/2 teaspoon ground cloves <br />1/2 teaspoon salt <br />1 cup hot water <br /><br />Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.<br /> <br />In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses. <br /><br />In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.<br /> <br />Bake 1 hour (I found mine was done after baking for approximately 35 minutes.) in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com3tag:blogger.com,1999:blog-15272041.post-26789663346653883942007-11-17T15:20:00.000-05:002007-11-17T15:21:00.717-05:00Collecting My CoinsI do a lot of blog browsing, and with all the wonderful food blogs out there I'm constantly stumbling onto new ones. With all those food blogs comes the discovery of many new recipes and the reminder of quite a few others that I already know and love, but maybe sometimes let fall to the back of my mind. One of those new recipes I found recently was over at <a href="http://janetishungry.blogspot.com/2007/10/baked-zucchini-coins.html">Janet Is Hungry</a>. I can't recall how I found her blog, but Janet has a recipe for baked zucchini coins that immediately caught my eye. <br /><br /><center><a href="http://www.flickr.com/photos/85353580@N00/2038297506/" title="sqaush & zucc coins by JuicyJaay, on Flickr"><img src="http://farm3.static.flickr.com/2165/2038297506_95ccd783e2_b.jpg" width="350" alt="sqaush & zucc coins" /></a></center><br /><br />I love, capital L-O-V-E zucchini, and I thought this recipe would work perfectly with crookneck squash, another one of my favorites. For forever since I can remember fried squash has been one of my very favorite foods, but being that it's <strong>DEEP FRIED</strong> I try to refrain from eating it very often, so when I found this recipe it seemed like the perfect concept. I simplified the recipe a little, using storebought breadcrumbs and added a dash of Montreal seasoning. I've made the recipe twice and the first time around I loved it, but my Big, Bad Dad had a minor complaint and a few suggestions. He didn't care for the seasoning, saying the inclusion of sage in the spice blend made it taste like "Thanksgiving". "What's wrong with that???" I ask! Big, Bad Dad's suggestion? "Next time I think it would be better if you just breaded them in plain cornmeal." So that's what I did, but take my word for it, you should not, not, not use just cornmeal. Unless of course you want your zuccs and squash to taste like uncooked cornmeal. Yeah, not a good flavor, but at the last minute we stuck them under the broiler so they weren't a total loss. From here on out, it's breadcrumbs all the way in this recipe for me.<br /><br /><strong>Baked Squash and Zucchini Coins</strong><br /><br />1/2 plain breadcrumbs<br />Montreal seasoning to taste<br />1 zucchini<br />1 yellow squash<br />1 egg<br />olive oil<br /><br />1. Mix breadcrumbs and seasoning on a plate.<br /><br />2. Beat egg in a small bowl.<br /><br />3. Slice zucchini and squash into 1/4" thick coins.<br /><br />4. Dip zucchini and squash into egg and then into breadcrumb mixture. <br /><br />5. Coat a parchment lined cookie sheet with a couple of tablespoons of olive oil. Arrange zucchini and squash coins on cookie sheet and back at 425 for about 10 minutes per side, until golden brown.Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com2tag:blogger.com,1999:blog-15272041.post-33308818343073728412007-11-16T13:31:00.000-05:002007-11-16T14:06:51.621-05:00Happy Fall Y'all!While the beautiful and vibrant foliage has given the appearance of fall, the chilly, blustery weather typical of the season has been an on-again off-again thing for us over the past several weeks. But it seems that we are finally settling into the season, with nighttime temperatures starting to fall into the 30's and the North Carolina mountains receiving a rather abrupt snowfall just a few days ago. Can I just say, <em>thank goodness I don't live in the mountains right about now</em>? <br /><br />You may remember, a few weeks back I tested out <a href="http://culinarilyobsessed.blogspot.com/2007/10/kick-off-to-fall.html">Beef and Beer Chili</a> in anticipation of the forthcoming chilly weather, <em>no pun intended</em>. Well, earlier this week as I started to accept the fact that I must begin waving a sad goodbye to my cute tank tops, shortsleeve blouses, adorable capris and oh-so loved shorts of summer and start dragging out my sweaters, scarves, gloves and other cold weather clothes I developed a craving for something hearty and warm you straight to the bone. I could think of nothing better than soup, so I whipped up a batch of my easy <strong>Au Gratin Potato Soup</strong>. My inspiration comes from a very similar recipe I found on <a href="http://www.allrecipes.com">Allrecipes</a>. My changes were pretty simple and fairly minor but changed the flavor a bit and took away some of the fat and calories, but left the soup lacking nothing in my opinion. I don't think I'm too far off in saying that either, as I got no complaints or criticism from my Big, Bad Dad, he even went back for seconds. <br /><br /><center><a href="http://www.flickr.com/photos/85353580@N00/2037493779/" title="au gratin potato soup by JuicyJaay, on Flickr"><img src="http://farm3.static.flickr.com/2064/2037493779_56167beed3_b.jpg" width="350" alt="au gratin potato soup" /></a></center> <br /><br />Au Gratin Potato Soup<br /><br />4 medium red skinned potatoes, cubed <br />1 (5.5 ounce) package au gratin instant potato mix <br />1 (10.5 ounce) can condensed chicken broth <br />1 1/2 cups water <br />1 cup milk (2% is suitable)<br />crumbled cooked bacon (2 strips per bowl)<br /><br />In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. While soup is cooking, prepare bacon, drain grease and crumble. Serve with bacon crumbles on top.Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com2tag:blogger.com,1999:blog-15272041.post-83746112725659857122007-11-11T22:58:00.000-05:002007-11-11T23:01:04.051-05:00Etc, EtcI've got a few bits and pieces to cover, but sorry y'all, no new recipes today. There are a few coming though, so keep checking.<br /><br />The past few weeks have not been marked by adventures in the kitchen, atleast not when it comes to baking. Recent weeks have been filled with sweets as usual, but I've been gravitating to some of my tried and true recipes: <a href="http://culinarilyobsessed.blogspot.com/2006/07/how-cookie-really-crumbles.html">my best ever, big, fat, chewy chocolate chip cookies</a>, and as a prelude to Christmas, <a href="http://culinarilyobsessed.blogspot.com/2005/12/look-gram-i-boiled-cookies.html">boiled oatmeal cookies</a>. For those of you who haven't read previous posts about the boiled oatmeal cookies, you <strong>MUST</strong> check them out. They are a long standing holiday tradition in my family, and as odd as the recipes name sounds they are utterly addictive and delicious.<br /><br />In blogging news, I've joined the ever growing list of bloggers that makes up the <a href="www.leftoverqueen.com/the-foodie-blogroll/">Foodie Blog Roll</a>. If you aren't already a part of it check it out!<br /><br /><center><a href="http://www.flickr.com/photos/85353580@N00/485227602/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/200/485227602_2d021a5a19_b.jpg" width="350" alt="Sammy says.." /></a></center><br /><br />And last, but definitely not least, in family news I want to send out a HUGE and belated happy birthday to my <a href="http://www.dogster.com/dogs/535604">Sammy baby</a>. He turned 6 on November 2nd. It's hard to believe he's already that old. And in a matter of weeks Stumpy will be turning 4. My boys are growing up so fast!Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com2tag:blogger.com,1999:blog-15272041.post-82924189124807918232007-11-03T22:26:00.000-04:002007-11-03T22:58:12.704-04:00Halloween, The RecapWith all three of my children covered in fur and having four legs there was no trick-or-treating for us this year. There was also sadly no dressing up simply because I never found <em>just the perfect</em> costumes for my boys, and believe me, I searched. There is also an on-going debate in our house as to whether putting clothing on a dog for any reason other than warmth is appropriate. I say there are certain circumstances where it is suitable, such as they just look to freakin adorable not to dress them up. The Big Bad Dad? He has his feet firmly planted in the belief that dressing up a dog for more than warmth is completely stupid and degrading. Psssh, whateva.<br /><br /><center><a href="http://www.flickr.com/photos/85353580@N00/1845607729/" title="Photo Sharing"><img src="http://farm3.static.flickr.com/2288/1845607729_fefee95ea6.jpg" width="350" alt="halloween cookies" /></a></center><br /><br />So, we were sans costumes and opted not to pass out candy to trick-or-treaters. And before you even think it. NO. I'm not the Grinch who stole Halloween. Having the doorbell ring and opening the door every five seconds would be pure and total <em>chaos</em> in my house. We would have had to lock the kids in their rooms in an effort to keep them from licking the trick-or-treaters to death. And Duncan. Well, let's just say Duncan would have lovingly stolen candy from each and every child who rang our doorbell. <br /> <br /><center><a href="http://www.flickr.com/photos/85353580@N00/1845537873/" title="Photo Sharing"><img src="http://farm3.static.flickr.com/2141/1845537873_06dd8c9f35.jpg" width="350" alt="jack-o-lantern cupcakes" /></a></center><br /><br />I had to get in on the holiday somehow though, and ever being the baker I use every occassion possible to whip up something sweet. I made a batch of <a href="http://culinarilyobsessed.blogspot.com/2007/09/who-says-you-cant-have-your-cake-and.html">chocolate cupcakes</a> with buttercream, and some <a href="http://culinarilyobsessed.blogspot.com/search?q=queen+of+hearts">sugar cookies</a> decorated with <a href="http://culinarilyobsessed.blogspot.com/search?q=queen+of+hearts">royal icing</a>. All of which were old standby recipes, no experiments, but as my Big, Bad Dad says, sometimes ya just gotta leave well enough alone. So that I did. My weeks have been busy, looking back, I can never seem to remember with what, but nonetheless all my projects seem to leave me short on time lately, the cookies and the cupcakes included so they didn't turn out to be my most adorable or my most creative. But they tasted great and still received high praises.Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com2tag:blogger.com,1999:blog-15272041.post-18491491855068975292007-10-16T22:16:00.000-04:002007-11-18T22:52:50.255-05:00It's a boy!After months of uber lovin and sometimes total chaos I think it's about time I share with you, my blogging buddies, the newest adventure in my life...<br /><br /><a href="http://www.flickr.com/photos/85353580@N00/1061772519/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1356/1061772519_0d9c02f9d9.jpg" width="350" align="left" /></a> His name is Duncan, and although he's now more than three times the size he was in this photo, I look at his precious face everyday and remember him just as he was the day we brought him home, an innocent little ball of fur. <br /><br />My entire life I've always, and I mean <em>always</em> had dogs. But I've never had a big dog, and I've always wanted a Labrador. I really fell in love with them this past winter during my two month long hospital stay. One of the things that helped me through those many long days were the therapy dogs, several of which were Retrievers, which occassionally came by my room for a visit, along with that, the thoughts of one day finally returning home to my two dogs. Upon returning home and slowly getting back on my feet, eventhough I was reunited with Sammy and Stumpy who I love more than I can even explain, my life still seemed to lack something, and as I tried to search and figure out what that was my thoughts always went back to those visits with the therapy dogs in the hospital. I knew I needed a Lab. And that's where Duncan came in. <br /><br />After much searching we found him about a week after he was born. I held him before he was even able to open his eyes, but I knew I couldn't let him go, I was in love. Because he was so young, it was over a month before we could finally bring him home to join the family. Finally, he's here now, and I couldn't be happier. Duncan may have four legs and be covered in fur, but yanno what? He's my son and there is no doubt I'm his Momma. He's so smart, curious and full of energy. Sometimes he's almost more than I can handle, and I get so frustrated I want to either scream or cry, but that's how motherhood goes right? And can I just say, the boy's got <strong>good</strong> taste in shoes!! <br /><br /><center><a href="http://www.flickr.com/photos/85353580@N00/1148808893/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1099/1148808893_eeb6483cb1.jpg" width="350" alt="Duncan - 8 weeks" /></a></center><br /><center><a href="http://www.flickr.com/photos/85353580@N00/1351995620/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1120/1351995620_e67dc02a7c.jpg" width="350" alt="Simple yet satisfying" /></a></center><br /><center><a href="http://www.flickr.com/photos/85353580@N00/1432896601/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1075/1432896601_95f1383e45.jpg" width="350" alt="Snuggled up with my Crocs" /></a></center><br /><center><a href="http://www.flickr.com/photos/85353580@N00/1588894743/" title="Photo Sharing"><img src="http://farm3.static.flickr.com/2078/1588894743_1eb1872de0.jpg" width="350" alt="Dunky Monkey" /></a></center><br /><br /><center><a href="http://www.flickr.com/photos/85353580@N00/1149626128/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1019/1149626128_d9088cc05e.jpg" width="350" alt="Duncan - 8 weeks" /></a></center><br /><br />I figured since this is a food blog, while I'm being a doting mother I would share with the dog owners out there an easy treat for your fur-covered little ones.<br /><br /><center><a href="http://www.flickr.com/photos/85353580@N00/80027568/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/36/80027568_f40c18c09c.jpg" width="350" alt="Good Doggy Dog Biscuits" /></a></center><br /><br />Good Dog Cookies<br /><br />2 1/2 cups whole wheat flour<br />3/4 cup nonfat dry milk powder<br />1 egg, beaten<br />1/2 cup vegetable oil<br />2 cubes beef bouillon<br />3/4 cup boiling water<br />2 tablespoons brown sugar<br /><br />Preheat oven to 300 degrees. Lightly grease cookie sheet.<br /><br />Dissolve bouillon cubes in boiling water and allow to cool.<br /><br />Combine flour, dry milk, egg, oil, beef broth and brown sugar. Mix well and knead dough for 1 minute.<br /><br />On a floured surface, roll out dough to about 1/4 inch thickness. Cut out bones and place on cookie sheet.<br /><br />Bake for 30 minutes and allow to cool.Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com10tag:blogger.com,1999:blog-15272041.post-44913908129978752702007-10-15T20:52:00.000-04:002007-10-15T22:10:24.351-04:00Kick-Off To Fall<center><a href="http://www.flickr.com/photos/85353580@N00/1582823004/" title="Photo Sharing"><img src="http://farm3.static.flickr.com/2297/1582823004_f974bc16a7.jpg" width="350" alt="hearty beef & beer chili" /></a></center><br /><br />I'm so not a fan of the cold weather months, so this recent fall cool down we've been experiencing is not a welcome feeling for me. Yes, it's nice not breaking into a sweat everytime you walk outside. But knowing that fall has arrived has always been bittersweet to me because I know winter and nearly freezing temperatures will be here before I know it. One of the few things I enjoy about fall and winter is that it's cool enough that I can actually enjoy eating chili and soups. For whatever reason I've always left the soup and chili cooking to my Big Bad Dad, but last week I decided to tackle chili making myself, with a recipe I found from <a href="http://www.cookinglight.com">Cooking Light</a>.<br /><br />I made a few changes to the original recipe, adding a bit more cornmeal for thickening as the specified amount did nothing to actually thicken the chili, and I used diced tomatoes prepared especially for making chili which had peppers added. Also, I started cooking so that it was ready about an hour early, then I just cut it off and left the pot on the burner so that the flavors had a little more time to develope. That part was key, although I'm sure if you didn't have the extra hour to spare the chili would have still been good. It wasn't the best I've ever had, I think the spices need a bit of tweaking, but I will definitely make this recipe again.<br /><br />As an aside, since there are just two of us and the recipe makes a decent size pot, I decided to use some of the leftovers for making nachos. They came out delish and were super quick, I just heated the chili then layered corn chips in a baking dish, added some of the chili, then some salsa and cheese, then another layer of the chips and so forth. I popped them under the broiler for a few minutes to heat everything through and get the cheese all bubbly. Yum!<br /><br />Beef and Beer Chili<br /><br /><br />Cornmeal helps thicken the chili to a satisfying consistency. Serve with a chilled lager. Time: 41 minutes. <br /><br /><br />1 1/2 cups chopped red onion (about 1 medium)<br />1 cup chopped red bell pepper (about 1 small)<br />8 ounces extralean ground beef<br />2 garlic cloves, minced<br />1 1/2 tablespoons chili powder<br />2 teaspoons ground cumin<br />1 teaspoon sugar<br />1/2 teaspoon salt<br />1/2 teaspoon dried oregano<br />1 (19-ounce) can red kidney beans, drained<br />1 (14.5-ounce) can diced tomatoes, undrained<br />1 (14-ounce) can beef broth<br />1 (12-ounce) can/bottle beer (I used Miller)<br />1 tablespoon yellow cornmeal (I used 1 1/2 Tbsp)<br />1 tablespoon fresh lime juice (omitted)<br /><br />Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.Culinarily Obsessedhttp://www.blogger.com/profile/05374190853489092416noreply@blogger.com0