Author: Julie

Banana Sour Cream Muffins

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These muffins have become an oft-requested breakfast item at my house.  And they’re a great way to use up over-ripe bananas.  This recipe doubles well, and you can freeze the muffins for future breakfasts or snacks.  Just thaw them out the night before.

Ingredients:
1 stick butter, softened
1 1/4 cups sugar
2 eggs
1/4 cup sour cream
1 tsp. baking soda
2 large bananas, mashed (about 1 cup)
2 tsp. vanilla
1/2 tsp. salt
1 1/2 cups flour (white, wheat, or combo)

1.  Preheat oven to 350 degrees.  Line muffin pan with liners or spray with cooking spray.
2.  Cream butter, sugar, and eggs until fluffy and well combined.  Beat in sour cream, bananas, vanilla, salt, and baking soda until smooth.
3.  Stir in flour, mixing only until blended.
4.  Fill muffin cups 2/3 full (I find a large cookie scoop is perfect for this).  Bake for 20-25 minutes or until tops spring back when lightly touched.  Turn out immediately to cool on racks.

Makes about 18 muffins

Source:  The Hows and Whys of the Year Supply by Melissa Coombs

“As I Have Loved You”

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Kelly Rowe-used with permission from photographer. Can be found at Houston, we have a problem…life on Mars looks eerily familiar.

I fell in love with this quote as soon as I read it and couldn’t wait to share it. It was included in an article in the July 2011 Ensign (for the full article click here-it’s a good one!).

“Let us love at all times. And let us especially be there for our brothers and sisters during times of adversity. …

“As we extend our hands and hearts toward others in Christlike love, something wonderful happens to us. Our own spirits become healed, more refined, and stronger. We become happier, more peaceful, and more receptive to the whisperings of the Holy Spirit.”

President Dieter F. Uchtdorf, Second Counselor in the First Presidency, “You Are My Hands,” Liahona and Ensign, May 2010, 70, 75.

This is such a profound truth. Our Savior Jesus Christ is our perfect example of service and love. He spent His life teaching, serving, and ministering to others and gave the ultimate sacrifice for us all, His life. In a world that focuses so much on self and finding what makes you happy I think it is easy to forget that we can find much of the happiness we long for when we are willing to sacrifice a little, whether it’s some of our time or talents, or even pride to help those who are in need. There is always someone that we could help; whether it is someone with a physical need or emotional need. Sometimes the service could be as simple as listening to them with sincere interest.

It is easy to get caught up in our own problems and a little self-absorbed. I know that I have been guilty of this and feel safe in saying everyone has had a turn at doing so. I have found, over and over again, that my problems become less consuming and easier to bear when I have found someone else that I can do something for, some need that I can meet. We grow in ways that we would not otherwise, we do find strength that we did not know we had, we become more of what our Heavenly Father and Jesus Christ know that we can become. We find peace in a troubled world by following the example of our Savior, Jesus Christ. We find ourselves.

Cookbook Nook: Worldwide Ward Cookbook

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I had been eyeing this cookbook for quite a while when I finally broke down and bought it this summer.  I figured, “Hey, I started a recipe blog so I ‘need’ this for ‘research’!”  <ahem>  Yeah, anyway, one of the reasons I really like it is because it’s a compilation of favorite recipes from LDS sisters around the world.  I always love getting people’s favorite recipes–you know they’re tried and true.  I also like that with some of the recipes there are little personal tidbits from the recipe contributor, along with occasional personal photos.  Somehow it really does seem like it IS your world’s ward cookbook.

I love the colors and decor of this book….so spring-like, vibrant, alive.

Inside cover shows the fun colors.  Table of Contents (notice a category just for Prophets….favorite dishes from some of our latter-day prophets.)

Above, an example of one of the recipe category divider pages and a full page recipe photo.  Mmmmm…..brownies.  And speaking of drool……

I am a Carrot Cake Fanatic (and snob) so I am definitely trying this recipe to see if it  REALLY is the best Carrot Cake ever (cuz if it is, that’s one more item off my bucket list)

I’m a sucker for Cinnamon Rolls!
This book is 327 pages of mouth-watering recipes (well, maybe not the Hot Dog Casserole but we’ll see since I’m trying that for lunch today….figured it might be a kid-pleaser).  I paid full price for mine with no regrets, but you can get them on Amazon used for as low as $14.95 (as of this posting).

I’ll be sharing several recipe out of this book in the coming weeks and months, so be on the lookout!

Cookbook Nook: The Ice Cream Deck

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Welcome to the first edition of Cookbook Nook, where we give you a sneak peek into some of our favorite cookbooks.  If you’re like me, you love to order books online but hate to do so without being able to at least glance inside.

Today I’d like to give you a peak into an ice cream cookbook…uh…cook box…uh…neat little box of recipe cards.  Yeah, that’s it.  It’s called The Ice Cream Deck:  25 Recipes for Homemade Ice Creams and Frosty Treats.

I got it on clearance at Deseret Book recently.  It was hard to pass up at just $4.  It was shrink-wrapped, but I figured for four bucks I could chance not seeing inside.  It’s such a cute little thing, I just had to share.

Awww….see?  Isn’t it cute?

When you open the box, you see it’s filled with recipe cards.  

Beautiful recipe cards with a lovely photo on the outside.  There’s also an Introduction card with tips and tricks for making the best homemade ice cream.

Open the recipe card to see a beautiful list of ingredients and instructions.

 Here are a few cards that are lined up for me to try as soon as possible.  I’m especially excited to try to ice cream truffles!

This lovely little gem of a “cookbook” is published by Chronicle Books.    As of this posting there is a Kindle version on Amazon for $8.79.  But honestly, I’d rather have the real thing.  ‘Cuz really, sometimes I take the cards out just so I can look at them!

Okay, who’s ready for ice cream?!?

Homemade Chicken Stock

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I owe Ina Garten, The Barefoot Contessa, so much!  The kids and I used to love to watch her show on Food Network.  I found it so relaxing to watch her whip up all sorts of plain and fancy food.  But it was when I saw how she roasted chicken breasts that the quality of many of our meals changed for the better.

Ina Garten, The Barefoot Contessa

I now use nothing but bone-in, skin-on chicken breasts rubbed with olive oil and sprinkled with kosher salt and fresh ground pepper, baked at 350 degrees for one hour.  After the chicken has cooled, I remove the meat and pull it apart into bite size pieces.  It’s so moist and tender, even after it’s been refrigerated.  I ALWAYS SAVE THE SKIN, BONES, AND PAN DRIPPINGS and place them in a bag in the freezer!!  This is what I use to make one of my favorite ingredients…..homemade chicken stock.

Ingredients:
bones, skin, drippings from baked chicken
onions
carrots
celery
salt
pepper
herbs of your choice
water

1.  Place chicken “scraps” into a large stock pot.  Chop veggies in half and toss in the pot.  (You don’t even have to prep the veggies, beyond making sure that they are not dirty.  Carrot tops, celery leaves, and onion skins all add extra flavor.)
2.  Fill pot an inch or two above level of ingredients.  Bring to a boil, then to a simmer for several hours, adding more water as necessary.
3.  Once the stock is done, allow it to cool until it can be poured into freezer containers.  (I like to use these 32 oz containers from plasticcontainercity.com; they are awesome!)
32 oz plastic deli container
4.  Strain chicken stock through a sieve either before pouring into containers, or as you pour (depending on the size of your sieve).  Leave 1/2″ to 1″ head space.  Allow to cool until they are just warm before putting on lids, and placing in freezer.

To use:  Sometimes I remember to thaw a container or two, but usually I just run the container under hot water until the “stock block” slips out.  Then I put it straight into a pot on medium high heat until it has melted. This is great for homemade soups, risotto (obviously), and for cooking lima beans in instead of water.

Source:   adapted from Ina Garten’s recipe

Sweet Potato Puree

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Before too long sweet potatoes will be in season. I love to go ahead and roast and puree them for the freezer so that I can pull out a bag to use them for Sweet Potato Chocolate Chip Muffins (recipe found here).

Sweet Potato Puree
1-Preheat oven to 400
2-Wash your sweet potatoes.
3-Line your pan with aluminum foil (easier clean-up-trust me).
4-Place unpeeled sweet potatoes on the pan.
5-Roast in oven for about an hour (or a fork inserts easily).
6-Remove and let cool.
7-Scoop out the flesh and puree in a food processor until smooth.
8-Use in your recipe immediately or freeze for future use.

*I put 2 cup values (2 cups or 4 cups) into a freezer bags so that it’s already pre-measured for making the Sweet Potato Chocolate Chip Muffins.

Source: Deceptively Delicious by Jessica Seinfeld

Reese’s Cup Chocolate Peanut Butter Cake

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For you peanut butter and chocolate lovers out there…

 



The Cake
Ingredients:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 large egg yolks
1 tsp. vanilla
1 cup buttermilk
4 oz. bittersweet chocolate, melted and cooled

1.  Place oven rack in center position and preheat oven to 350 degrees.  Grease and flour two 9″ round cake pans.  Place a round of parchment paper or wax paper in the bottom of each pan.
2.  In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.  Set aside.
3.  In a mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy.  Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter.  Add the eggs and yolks one at a time, beating for one minute after each addition and scraping the down the sides of the bowl as needed.  Beat in the vanilla.  Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk;  add dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients).  Mix each addition only until it is blended into the batter.  Scrape down bowl and add the melted chocolate, folding it in with a spatula.  Divide the batter between the prepared cake pans.
4.  Bake for 26-30 minutes or until the cakes feel springy and start to pull away from the sides of the pans.  Transfer to wire racks to cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners.  Invert and cool to room temperature right side up.

The Frosting
Ingredients:
2 cups powdered sugar
2 cups peanut butter
10 Tbsp. butter, softened
1 1/2 tsp. vanilla
1/2 tsp. kosher salt
2/3 cup heavy cream

1.  In a mixer bowl, combine all but heavy cream and mix with paddle attachment on medium speed until creamy.  Scrape down bowl with spatula as you work.
2.  Slowly add cream and beat on high speed until mixture is light and smooth, adding a bit more powdered sugar if frosting is too thin.
3.  Frost cake and enjoy!

NOTE:  I used a package of mini Reese’s cups when decorating the cake.  I found it helpful to refrigerate them, as my hands are always warm and tend to melt the chocolate.  After unwrapping, turn the cups upside down and carefully slice in half with a paring knife.  There were enough in the package to decorate the top and base, with a few leftover to dice up and sprinkle on top.

Source:  Annie’s Eats

Strong vs Tough

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I have had a quote on my “fridge” for a number of years that has often caused me to reflect on the qualities that bring us strength.

Sister Margaret Young said, “The world has enough women who are tough; we need women who are tender. There are enough women who are coarse; we need women who are kind. There are enough women who are rude; we need women who are refined. We have enough women who are of fame and fortune; we need more women of faith. We have enough greed; we need more goodness. We have enough vanity’ we need more virtue. We have enough popularity’ we need more purity.”

In my reflective times I have realized that toughness of character comes from contention, harshness, anger and strife in general. Strength is it’s opposite.

Strength doesn’t come easily. It is built from faith, kindness, tenderness, gratitude, endurance, purity, and obedience to the commandments. Strength allows you to have the confidence to move forward and be happy. Strength is a shield of protection. Strength brings you joy. Strength is also a choice.

The 2,000 Stripling Warriors were not just faithful; they did not fear death and were able to save Antipus’ 10,000 from falling because they were spiritually clean and strong. It is this type of strength that I hope to obtain and to enjoy.

Easy Ginger Apple Roasted Pork

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This is a new recipe for our family, and was also an instant favorite!  I found this one on Allrecipes.com where it earned nearly 5 stars by 325 reviewers.  The original recipe title was Easy Roasted Pork, but I felt the flavors were bold enough to earn a place in the title.  It’s a sweet one!  (Also, this recipe was specifically made in a Reynolds oven bag, as written, but a roaster, dutch oven or even a slow cooker could work successfully!)

Ingredients:
2-3 lbs boneless pork loin roast
1/4 c water  
1/2 c packed light brown sugar*
1/4 c cinnamon applesauce
1 1/2 tsp ground ginger


Also used
Reynolds Oven Bag (Lg.)
1 T Flour*

   
 
 
  1. Preheat oven to 325 degrees. 
  2. Open the Oven bag and spoon in the flour.  Shake vigorously to coat the bag.  Place the bag into your baking dish. 
  3. Place the pork roast inside the oven bag and pour water around the roast.  
  4. In a small bowl, mix together the brown sugar, applesauce, and ground ginger.  Pour the mixture over the roast.
  5. Following the instructions for the Oven Bag, use the nylon tie to close the bag and tuck the ends of the bag into the pan.  
  6. Cut six 1/2″ slits in the top of the bag for steam to escape.  
  7. Bake in preheated oven for 1 1/2 hours or until internal temp. has reached 160 degrees f.
Served with steamed green beans and sweet potato fries
*This originally called for 3/4c brown sugar, but I felt that a 1/2 cup was plenty.
*for a gluten-free version, leave out the flour.  I’ve accidentally left it out a few times and the oven bag worked just fine without it. =)

Cafe Zupas Summer Chicken Salad

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On a recent vacation to Utah, we ate at a wonderful restaurant called Cafe Zupas.  I had never heard of it before and knew nothing about it, which normally would make me a little wary about trying it.  But since I was tired of fast food and this place supposedly had good salads, I was up for an adventure.  SO glad we went there.  I got the Summer Chicken Salad and it was SO delicious.  I actually got the 1/2 portion and it was just the right amount for me, but a full portion makes a hearty meal.  (I actually want to start using their site as inspiration for all sorts of lovely salads!)  I vowed to find the recipe when I got home, and was lucky enough to stumble onto it at food.com.  However, I found that some of the amounts didn’t reflect the proportions I remember from my salad; so I tweaked the amounts a bit.  This recipe is for one portion of salad, since their salads are made fresh to order, right in front of you.  Tossing the salad before serving ensures that each bite is bathed in tasty dressing.  Enjoy!

Ingredients:
3 ounces mixed salad greens
3 ounce diced cooked chicken breast (I prefer to pull my chicken off the bone into bite-sized pieces)
2 ounces Strawberry Vinaigrette Dressing
2 Tbsp. dried cranberries (about 20 cranberries)
10 red grapes
2-4 sliced strawberries
1/2 ounce chopped cashews

1.  In a medium-sized bowl toss the mixed greens, chicken, and dressing.  Transfer to serving bowl.
2.  Top salad with dried cranberries, grapes, and sliced strawberries.
3.  Sprinkle chopped cashews on top to finish.

Source:  Cafe Zupas by way of food.com