Friday, March 27, 2015

Carrot & Zucchini Waffles

Mmmmm...waffles.  We love waffles.  In honor of Easter, we added grated carrot and zucchini to our batter and made them a little seasonal.  Plus, when you eat veggies in your waffles, they count as health food, right?  I'm going to tell myself that as I enjoy seconds.

This recipe will yield enough batter for four big Belgian waffles or 8 smaller waffles.

Shopping List
2 cups All Purpose Flour
2 teaspoon baking powder
pinch of salt
2 tablespoon sugar
1 cup milk
1 egg, lightly beaten
1/2 cup grated carrot
1/2 cup grated zucchini
1 tablespoon cinnamon

Preheat your waffle iron.  Lightly spray with cooking spray.

In a large mixing bowl, combine the flour, baking powder, salt and sugar with a whisk.  In a second large mixing bowl, combine the milk and egg.  

Slowly whisk the wet ingredients into the dry ingredients.  Combine but do not over mix.  Once all combined, stir in your grated veggies and cinnamon.

Ladle batter into hot waffle iron and bake to your liking.

Remove and serve with your favorite maple syrup.

These waffles were made for your Saturday.  Enjoy!

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Thursday, March 26, 2015

Dinner Tonight: Pizza Quesadillas

Some nights, I'm just trying to make dinner fun for my kids.  

We made these Pizza Quesadillas on a Sunday night.  Everyone was tired after their fun weekend, the kiddos were all bathed, backpacks were packed for the next day, we were doing that whole Sunday night wind down thing...and I just wanted dinner to be fun.  So, instead of making basic quesadillas, I made these pizza ones.  Huge hit.  We filled ours with ground beef, pepperoni, Mozzarella and basil but you could put whatever you love inside (ground turkey, salami, ham, bell peppers, onions, spinach...go crazy).

Next time you're looking for a simple supper for your Sunday night, just mix and match the quesadilla.

This version made enough quesadillas to feed four (well, five if you count my two year old).  This can be easily adapted to feed a few more or a few less too.  Don't forget, you can omit the ground beef and just make these Pepperoni Pizza Quesadillas.

Shopping List
1 pound ground beef
1 (14 oz) jar of pizza sauce
1 (8 oz) jar of tomato sauce
6 "burrito sized" flour tortillas
about a cup or so of sliced pepperoni
1 1/2 cups shredded Mozzarella cheese
a big handful of fresh basil, torn

In a large skillet over medium-high heat, brown your ground beef until cooked and crumbly.  Once cooked through, stir in your pizza sauce and tomato sauce.  Heat through about 3 or 4 minutes.

Next, preheat your indoor griddle or a second big skillet to medium-high heat.  Spray lightly with cooking spray.

Lay out your six flour tortillas.  Spread ground beef down across the bottom half of each tortilla.  Add sliced pepperoni, shredded cheese and basil to each one.   Fold the top part down to cover the bottom portion.

Place each quesadilla in your skillet one at a time.  Brown on both sides (about 4 minutes or so each side).  Remove once browned up and slice in half (to give you two quesadillas).  Repeat with your other tortillas.

Such a simple twist on a basic quesadilla...and a whole lot of fun for kiddos.


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Wednesday, March 25, 2015

Easy Easter Treats

Easter is only a week and a half away!  If you need a quick little treat or goodie for your family and friends, I have you covered. 

 'Tis the season for jelly beans, Peeps, Creme Eggs and coconut!

And these are only just a handful of my Easter recipes.  To see all of my Easter goodies, click here.

Happy (almost) Easter!

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Tuesday, March 24, 2015

Vanilla Bean Poppy Seed Cupcakes

I love anything vanilla bean...and during the spring, I always think of poppy, I married the two together to make one delicious cupcake.

This recipe makes about 1.5 dozen cupcakes.

Shopping List
1 3/4 cups all purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup butter, softened plus another 1/2 cup butter, softened
1 (8 oz) container sour cream
2 eggs
1 vanilla bean, split down the center
4 teaspoons poppy seeds (divided)
2 cups powdered sugar
1 tablespoon or so of milk

Preheat the oven to 350 degrees.

Line 1 (12-count) muffin tin with cupcake liners and then a second muffin tin halfway full of liners (you will yield about 18 cupcakes).  Set aside.

In a large mixing bowl, combine flour, sugar, baking soda and salt with a whisk.  Set aside.

In a second mixing bowl, beat with an electric mixer 2/3 cup of softened butter with the sour cream, and eggs.  Slowly beat the flour mixture into this bowl.  Once incorporated, beat in half of the seeds from your vanilla bean (reserve the other half for the frosting) and 2 teaspoons of poppy seeds.

Pour batter into prepared cupcake liners (batter will be nice and thick) and bake 18 to 20 minutes or until a toothpick inserted into the center of one cupcake comes out clean.

Allow cupcakes to cool completely before frosting.

To make the frosting, beat 1/2 cup of softened butter with powdered sugar and milk.  Add more powdered sugar if the frosting is too thin and more milk if it's too thick.  Once frosting reaches desired consistency, beat in the other half of the seeds from your vanilla bean and two teaspoons of poppy seeds.  Frost cooled cupcakes.

Store in the fridge when you're not enjoying.

Vanilla beans plus poppy seeds equals the perfect cupcake.  These would make excellent treats for your Easter too.  Enjoy!

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