Collecting My Coins

I 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 Janet Is Hungry. I can't recall how I found her blog, but Janet has a recipe for baked zucchini coins that immediately caught my eye. 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 DEEP FRIED 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. Baked Squash and Zucchini Coins 1/2 plain breadcrumbs Montreal seasoning to taste 1 zucchini 1 yellow squash 1 egg olive oil 1. Mix breadcrumbs and seasoning on a plate. 2. Beat egg in a small bowl. 3. Slice zucchini and squash into 1/4" thick coins. 4. Dip zucchini and squash into egg and then into breadcrumb mixture. 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.

Etc, Etc

I'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. 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: my best ever, big, fat, chewy chocolate chip cookies, and as a prelude to Christmas, boiled oatmeal cookies. For those of you who haven't read previous posts about the boiled oatmeal cookies, you MUST 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. In blogging news, I've joined the ever growing list of bloggers that makes up the Foodie Blog Roll. If you aren't already a part of it check it out! And last, but definitely not least, in family news I want to send out a HUGE and belated happy birthday to my Sammy baby. 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!

Hot, Fudgy Goodness

Although fall has crept up on us, in my neck of the woods it certainly doesn't feel or look anything like it. So with the sun still blazing hot it is a perfectly suitable time to endulge in ice cream and treat yourself to a batch of decadent hot fudge sauce. But then again, if the craving hits, you I think any time is a suitable time for the aforementioned. Besides, think of all the wonderful things, other than ice cream, that would make the perfect accompaniment to hot fudge sauce. You could get creative and have waffles for dessert topped with hot fudge sauce and a dollop of whipped cream. Or you could slather the stuff on a slab of pound cake and, just for the sake of being healthy, top it off with some fruit. (I was, of course, joking about the healthy part.) I made this recipe for the first time early last spring and featured it in an article I wrote for Sugar Savvy. Until then I was a bit leery when it came to making hot fudge sauce, I didn't want to suffer disappointment. I worried that I would have the misfortune of trying a recipe that would yield more of a chocolate syrup than a thick, rich hot fudge sauce. I wanted a real hot fudge sauce. You know, the kind you find in the neighborhood ice cream shop, one that goes on hot, melting your ice cream slightly and thickening as it covers the frozen goodness. Well folks, this is it! The sauce is a great consistency with a rich chocolatey flavor. Best part of all? It's the exact hot fudge sauce served in Ben & Jerry's Ice Cream shops! This hot fudge sauce recipe, along with other authentic and delicious Ben & Jerry's recipes can be found in their book, "Ben & Jerry's Ice Cream & Dessert Book". Now, run along and whip up a batch for yourself. If you don't love the stuff I'll be shocked. Hot Fudge Sauce 4 oz unsweetened chocolate 1/2 cup (1 stick) of butter 3/4 cup unsweetened cocoa powder 2 cups sugar 1/2 cup milk 1/2 cup heavy cream or whipping cream In double boiler, melt chocolate and butter, stirring frequently. Whisk in cocoa powder until dissolved. Gradually stir in sugar; the mixture will resemble wet sand. Cook over simmering water for 20 minutes, stirring occasionally. Check water level of double boiler, adding more if necessary. Gradually stir in milk and cream. Continue stirring until completely blended. Continue cooking for 1 hour, stirring and checking water level occasionally. The sauce is ready when completely smooth and all sugar is dissolved. Yields 1 quart

Who says you can't have your cake and eat it too?

"You can't have your cake and eat it too." I understand the saying, and yeah I've experienced it plenty of times, like most people. But as a baker? Nope, doesn't happen. Well, except for the occassional failed recipe. But usually I can have my cake and eat it too. Just not too much or I'll have an expanding waistline, which I do NOT want. If you are a chocolate lover like me and looking for a great chocolate cake you might want to give my go-to chocolate cake recipe a try. I searched high and low for what would become my "tried and true" chocolate cake recipe and wouldn't you know it was under my nose all along? On the back of the Hershey's Dutch Proccessed Cocoa container I found euphoria in the form of cake. Want the ultimate sinfully delicious cake? Definitely top the cake off with my "tried and true" chocolate frosting - Fantastic Double Fudge Frosting. Hershey's "Especially Dark" Chocolate Cake 2 c. sugar 1 3/4 c. all-purpose flour 3/4 c. Hershey's Special Dark cocoa 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda 1 tsp. salt 2 eggs 1 c. milk 1/2 c. vegetable oil 2 tsp. vanilla extract 1 c. boiling water Heat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden skewer inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. Makes 10 to 12 servings. Fantastic Double Fudge Frosting 1 1/4 c. sugar 1 c. heavy cream 5 (1 oz each) squares unsweetened chocolate 1 stick unsalted butter 1 tsp. vanilla extract Bring sugar and heavy cream to boil in a medium saucepan. Reduce heat and simmer for 5 minutes, stirring so that it doesn't boil over. Remove pan from heat and add unsweetened chocolate, stir until completely dissolved. Add butter and stir until melted, then add vanilla, stir to combine. Refrigerate. When icing is cold, beat with an electric mixer or wooden spoon. Frost cake. Frosts 1 2 layer cake or single layer medium size sheet cake. *All credit goes to Ayun Halliday author of Dirty Sugar Cookies for original frosting recipe. Oh, and if you're wondering if "Merfday" is some unusual little known holiday yet undiscovered by you, the answer is no. Well, sorta. I made the cake to celebrate my long-time friend Meredith's recent birthday. Together we're two very silly girls, always coming up with goofy nicknames for our friends and family, and for as long as I can remember we've all known her as Merf. Me? Well, I'll just leave y'all to wonder about my alias...

A Chip Off The Ol' Block

Salsa is such a great summer food isn't it? I crave chips and salsa year round, but all those fresh veggies of summer just make me think about and crave it that much more during summer. It's not a constant craving though, and I think that is in large part due to my very specific guidelines for what makes for a GOOD salsa. I love fresh salsa. Like I said, I'm pretty picky though. I've tried many, many varieties of store bought salsa, and the stuff from the jar just doesn't get it for me. Maybe there's a brand out there I haven't tasted yet that would suit me, if so I'd love to find it. I have found a few brands in the refrigerated section that that I liked. What makes a winning salsa to me? The fresh, natural flavor of simple ingredients: tomatoes, onion, peppers, cilantro and a little lime. Texture is a huge thing for me. I don't like chunky salsas, I want mine finely minced, almost pureed even. And nothing too spicy, I like a little bit of a kick, but nothing that makes me break into a sweat or leaves the outside of my mouth burning. That's just no fun! One of my biggest culinary wishes is to master the art of making irresistable salsa and guacamole. I've tried making each one time and failed so badly with both that I've been intimadated by the idea of trying again. People swear it's so easy to make both, you just chop some ingredients up and throw them together. That's what I did, but somehow I found them both to leave so much to be desired it wasn't even funny. Homemade tortilla chips? Those on the other hand I can whip up and willingly devour in a flash. I lucked up and found a totally tasty salsa on a recent shopping trip, so a batch of my homemade flour tortilla chips were in order. I love the restaurant tortilla chips that are loaded with salt and a hint of lime. If you haven't had them before and you've got a Qdoba Mexican Grill nearby, run, quickly and order up a batch. And eat some of their warm 3-cheese queso while you're at it. It's faaaantastic! My homemade tortilla chips are hardly the same as those at Qboda - they're baked not fried, and the tortillas are much thicker, the ones at Qboda are paper thin. But mine are virtually guiltfree and still really good. Sometimes different is good right? Baked Lime Tortilla Chips 4 10-inch flour tortillas 2-3 Tbsp vegetable oil juice of 1 lime kosher salt Preheat oven to 350 degrees. Slice tortillas into 8 wedges and place on lined baking sheet. Brush top side of tortilla wedges lightly with oil. Drizzle evenly with lime juice and sprinkle with salt. Bake for 5 to 7 minutes. Rotate baking sheet and bake for an additional 5 minutes, or until tortillas start to crisp but do not turn brown.

Summertime and the living is easy

Summer is a time for easy living and carefree fun. It's also hot as heck, here anyway. I love summer not only for the beautiful, yet sweltering weather but for the amazingly fresh and delicious fruits and vegetables. In my family we're no longer blessed with the bounty of fresh homegrown vegetables: yellow crookneck squash, cucumbers, juicy red tomatoes, new potatoes, butterbeans and string beans as our greenthumb gardner, my beloved Pop, passed away several winters ago. Summers are still beautiful and my favorite season, but they just aren't the same anymore. There is no more going to visit Nana and Pop, finding Pop hidden deep in his garden picking pans full of fresh veggies while Nana is inside canning tomatoes and beans or whipping up something fresh and delicious for dinner. I will always have the vivid memories of those summers to cherish for the rest of my life, along with a delicious recipe passed down by Nana for her Summer Chicken Bake. I remember it like it was yesterday, I think it was probably my eighth birthday dinner. We strayed from the norm of grilling burgers and she created this amazing dish for the first time. I've loved it ever since, and each summer look forward to making it myself. Preparing this recipe along with the others I've learned from Nana helps me feel like she's still here with us, and reminds me that a part of her will always live on, not just in my memories, but in the wonderful and beautiful parts of her that I see in myself. Preparing the Summer Chicken Bake is super easy, with the hardest part being the wait for it to cook. Patience is a virtue that I do not have, I admit it. My measurements are a rough guess, and can be easily changed to suit your taste and the number of mouths you are feeding. Summer Chicken Bake 1 lb skinless chicken breast 1 large yellow onion 1 lb yellow squash 2-3 medium size baking potatoes (or equivalent amount in weight of new/red potatoes) salt and pepper to taste 1/4 - 1/2 stick butter Preheat oven to 350 degrees. Slice vegetables into equal thickness slices. Starting with potatoes, layer vegetables and chicken in casserole dish. Season with salt and pepper. Cube butter into small pieces and scatter over top of chicken and vegetables. Cover with tinfoil and bake for 45 to 50 minutes. Uncover and bake for another 10 to 15 minutes, until vegetables are cooked and tender. Remove from oven and cool for 5 minutes. *Can also be cooked on the grill by layering vegetables and one piece of chicken on large piece of tinfoil. Then season with salt and pepper and top with small pat of butter. Wrap foil to form a pouch. Place in middle of grill, and cover. Unfortunately I am not the grill master of the family and have not prepared this recipe on the grill myself, so I have no idea what the cooking time on the grill is. Sorry!

Anybody Up For Takeout?

Chinese food is one of those things I love but don't eat all that often. I've gotta have a craving for it, and I've found that sometimes I love making it myself. I'm no chinese food expert so I keep it simple. But hey, simple is good too right? There are a few veggies that are a must in my homemade chinese dishes: onions, mushrooms and pineapple. Especially the pineapple, I love, love, love it in my stirfry dishes. I made this dish so long ago, gosh I can't even remember, but I came across the photo the other day so I decided to share this deliciousness. It can hardly be considered a recipe in my opinion, but definitely something I will make again and again. Oh and the potstickers? Delish! I buy them in the frozen food section at Costco. Just throw em in a skillet with a little water and a few tablespoons of oil, cover and let them cook til the water is all gone and you're ready to devour. And they come with a yummy dipping sauce. Make Your Own Chinese Takeout: Teriyaki Beef Stirfry Toasted sesame oil 1 lb of beef (I use the kind already sliced and meant for stirfrying.) 1 jar stirfry sauce of your choice (I use Kikkoman) 1 medium yellow onion 1 bell pepper 2 carrots 1 small can pineapple chunks, drained 4-8 small button mushrooms, cleaned Thinly slice vegetables, set aside. Add oil to pan, enough to lightly coat bottom. Heat over medium-high heat, add meat and saute until cooked through and no longer pink. Remove meat to papertowel lined plate. Add more oil to pan, add bell pepper, onion and mushrooms. Saute until bell pepper and onion are tender-crisp, add pineapple and return meat to pan. Pour stirfry sauce over ingredients and stir to coat. Allow sauce to heat through. Stir along side or over rice, and with potstickers, if desired.

Recipe Index

Apple Enchiladas Angela's Gingersnaps Au Gratin Potato Soup Awesome Slow Cooker Pot Roast Baby Pound Cakes The Bag Lady's Favorite Chocolate Pound Cake Baked Squash and Zucchini Coins Banana Cinnamon Muffins Barbeque Chicken Pizza Beef and Beer Chili Best Big, Fat, Chewy Chocolate Chip Cookie Black Bottom Cupcakes Blue Ribbon Chocolate Chip Cookies Bodacious Banana Bread Boiled Cookies Challah Chewy Chocolate Chip Cookies Chewy Chocolate, Chocolate Chip Espresso Cookies Chicken Enchiladas Chocolate Cupcakes with Buttercream Frosting Chocolate Sandwich Cookies with Vanilla-Cream Filling Cinnamon Cream Cheese Puffs Chocolate Coffee Buttercream Coconut Biscotti Coconut Cream Pie Coffee Cooler Cream-Cheese Stuffed Chocolate Cupcakes Crusty French Bread Custard Tartlets Deviled Eggs Devils Food Cupcakes with Chocolate Coffee Buttercream Double Chocolate Brownies Doubley Peanut Buttery Peanut Butter Cookies Easy Peasy Chicken Pot Pie Easy Tiramisu Egg Custard Pie Eggnog Cookies Fantastic Double Fudge Frosting Fried Asparagus Fudgy Brownies Hershey's "Especially Dark" Chocolate Cake Homemade Fries Homemade Marshmallows Hot Fudge Sauce Key Lime Pie Lemon Meringue Pie Low-Fat Chocolate Fudge Pie Meringue New-Style Old Fashioned Chocolate Pudding No-Fail Sugar Cookies Oaty Applesauce Muffins Obsessedly Soft And Chewy Peanut Butter Cookies Old Fashioned Gingerbread Orange Cranberry Muffins Oven Roasted Parmesan Asparagus Oven Roasted Potatoes Peaches n Cream Tart Peanut Butter Cupcakes Peasant Boule Peppermint Cupcakes Pudding Pops Ranch Oyster Crackers Really Good Blueberry Muffins Royal Icing Self-Frosting Cupcakes aka Nutella Cupcakes Sloppy Joes Snickety Snickerdoodles Spiderman Cookies Strawberry Tart Sugar Cookies with Royal Icing Sugary Cinnamon Scones Summer Chicken Bake Surprise Cookies Sweet Potato Casserole Teriyaki Beef Stirfry - Make Your Own Takeout Thick and Chewy Chocolate Chip Cookies Thick and Meaty Chili Uncle Bill's Microwave Potato Chips White Trash Wedding Cake Yellow Cupcakes with Vanilla Frosting