Green Smoothie

Almost everyday, my son has been making a smoothie. He likes smoothies but I think it is more that he gets to make all the decisions. He is the youngest. So, I asked him if he wouldn't mind making me a smoothie. This smoothie is totally his concoction. He doesn't even add sweetener. You may want to add a little honey or sugar but I thought it tastes pretty good. The main reason why I wanted him to make me a smoothie was for me to show him how he could make it into a frozen smoothie. He thought it was so cool that he took the smoothie and ate it all. He didn't even share. Good thing I have two different cups so I could make another frozen smoothie.

Green Smoothie
1 medium banana, cut into slices
1/2 cup baby spinach leaves
1 kiwi, peeled and cut into slices
1 ( oz) container of vanilla yogurt
1/2 skim milk

Directions:

1. In a blender, mix the banana, spinach, kiwi, yogurt, and milk until well blended.
2. If the smoothie is to thick add a little more milk until the desired consistency.
3. Add the smoothie mixture into a Slush maker to make a frozen smoothie.

Recipe Sweet Morris.

One year ago............................I made Peanut Butter Brownies.
Two years ago..........................I made Vanilla Cake.

Did you already know..............
-Kiwifruit is native to China.
-Kiwifruit is also called Chinese Gooseberry.
-Kiwifruit has more Vitamin C than an orange.

Two year blog Anniversary giveaway!

Closed. Thank you.

Good Luck!

Vanilla Cupcakes

I really enjoy blogging. It is like my recipe journal online. It is a great way for me to find a recipe we like. It is also a great way for my family to make a recipe I've made for them. The best part of blogging is to see how much my children have changed. My little girl is almost (I am stressing almost) taller than me. I know this time next year I may be the shortest person in the house. For my youngest daughter birthday party, I made her cupcakes. They were a big hit and were all gone before the party was over. I had made extra.

Vanilla Cupcakes
2 1/2 cups cake flour
2 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 3/4 cup sugar
1 stick unsalted butter, softened
1 1/2 cup milk
2 eggs
1 1/2 tsp vanilla

Directions:

1. Preheat oven to 325 degrees F.
2. Line a muffin tin with cupcake liners. Set aside.
3. In a medium bowl, sift the flour, baking powder, baking soda, and salt. Set aside.
4. In another large bowl, cream the butter and sugar.
5. Add the eggs to the butter mixture and blend.
6. In a small bowl, add the milk and vanilla. Whisk lightly.
7. Alternating between the flour mixture and the milk mixture add to the butter mixture. Combine until incorporated.
8. Fill the cupcake liners slightly over half full.
9. Bake the cupcakes for 18 minutes or until a toothpick inserted in the middle comes out clean.
10. Allow the cupcakes to cool before frosting.

Recipe by Jen of Sweet Morris.
*These cupcakes will not have a high dome top which makes it easier to frost. One year ago............................Chocolate Caramel Shortbread Cookies.

Happy Birthday Beautiful!

Did you already know...............
-The vanilla plant is an orchid.
-Vanilla is native to Mexico.
-Madagascar is the largest producer of vanilla.

Peach Scones

I like peaches but I am very particular about them. I like them fresh off the tree. I will occasionally buy the ones in the stores since they look so good but a lot of times they are misleading. They are hard so I've tried a number of tricks to get them ripen. I've tried just being patient. I've tried putting them in the paper bag trick. They always seem bruised when they finally reach the ultimate ripeness. I will admit I have a young son in the house who thinks his profession is to juggle especially fruit. I haven't caught him yet with peaches but one never knows. He is stealthy too especially when he thinks he needs to sharpen his ninja skills. These peaches are freshly picked. My children thought they were great.

Peach Scones about 15 to 18 scones
3 cups all purpose flour
1/2 cup sugar plus more for topping
1/4 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
10 Tbsp unsalted butter, chilled and cut into cubes
1/2 cup milk
1 cup peaches, diced


Directions:

1. Preheat oven to 400 degrees F.
2. Line a baking sheet with parchment paper. Set aside.
3. In a food processor, process the flour, sugar, baking powder, salt, and cinnamon for 30 seconds. 
4. Add the butter to the food processor. Pulse for about 20 times.
5. Add the peaches. Do not pulse.
6. Slowly, add the milk while pulsing the food processor. Continue to pulse until the dough begins to stick together about 20 pulses.
7. Place about 1/4 cup of dough onto the baking sheet. Leave about 3 inches space between each scone.
8. Sprinkle the top of the scones with a little sugar.
9. Bake the scones for about 14 minutes or until golden brown.
10. Serve warm or eat within a few days. 

Recipe by Jen of Sweet Morris.

One year ago...............................I made Shortbread Cookies.

You are going to share, right?

Did you already know.................
-Peaches originated from China.
-White flesh peaches are lower acidic than the peach flesh peaches.
-There are two main types of peaches. Clingstone peaches have the flesh stick to the stone. Freestone peaches have the stone separate easily from the flesh. 

Green Beans with sauteed onions

When I was growing up, my mother always had a vegetable with our meals. Since she was a good role model, I like to follow her example. I'm glad because my children eat their vegetables. My husband is a different story. Normally, I make our vegetables very plain. Sometimes I get fancy and add olive oil with salt and pepper. Well, we have been eating a lot of green beans lately. When I saw this recipe, I knew the kids would love it. We even talked my husband into trying it. He doesn't eat green beans. He probably hasn't had green beans for over twenty years at least. He even would eat these green beans.

Yellow, Purple, and Green Beans used

Green Beans with Caramelized Onions
3 lbs. fresh green beans, stem end trimmed
3 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
salt and pepper to taste

Directions:

1. In a large high sided skillet, boil some water over high heat.
2. Add a pinch of salt to the boiling water and the green beans.
3. Cover and cook the green beans for about 5 minutes.
4. Drain the green beans and run the green beans under cold water. Set aside.
5. In the skillet, heat the olive oil over medium heat. 
6. Add the butter and stir until melted.
7. Add the onions and saute for 20 to 25 minutes or until the onions are caramelized. 
8. Add the green beans to heat for about 5 minutes.
9. Add salt and pepper to taste to the green beans and caramelized onions.
10. Serve immediately.

Recipe adapted from Tyler Florence.

 

One year ago...............................I made Asian Chicken Wrap.

Did you already know.................

- Green beans come in yellow and purple too.

-Purple green beans turn green when cooked.

-Other names for green beans are sting beans, snap beans, ejotes, and haricots verts (tiny green beans).

Lemon Bars

Oh, how I love lemons. My Mom loves lemons. My daughters love lemons. However, lemons aren't my husbands first pick. So, I asked him if he had any suggestions for a dessert that I should make. I was totally taken off guard when he suggested lemon bars. Did I ask him if I heard him right? Did I ask him to repeat his suggestion? Oh no, I didn't since I was afraid he would change his mind. Good pick husband of mine, good pick!

Lemon Bars
cookie layer:
3/4 cup unsalted butter, softened
1 1/2 cups all purpose flour
1/3 cup sugar
1/8 tsp salt
1 tsp lemon zest
topping layer:
3 eggs
1 egg white
1/3 cup all purpose flour
2 cups sugar
3/4 cups freshly squeezed lemon juice
1 tsp lemon zest

Directions:

1. Preheat the oven to 325 degrees F.
2. In a medium bowl, combine the butter, flour, sugar, salt, and lemon zest.
3. Press the cookie layer mixture into a 8x8 baking pan.
4. Bake the cookie layer for about 20 minutes or until it is just turning golden brown.
5. To make the topping, whisk the 3 eggs and the egg white in a medium bowl.
6. Add the flour and sugar to the eggs and mix.
7. Add the lemon juice and lemon zest to the egg mixture and stir.
8. Pour over the cookie layer.
9. Bake the lemon bars for about 30 minutes or until the topping is firm.
10. Allow the lemon bars to chill before cutting.

Recipe adapted from Martha Stewart's favorite cookie recipes.

One year ago..........................I made American Beauty Cake.

Did you already know............
-Lemon trees produce fruit all year long.
-Lemons turn from green to yellow due to the weather and not ripeness.
-The juice of one lemon is a third of a day's supply of Vitamin C.