Blueberry Oatmeal

Recently, I went to Maine. Yes, there was snow still on the ground. Yes, I saw family. Yes, I ate way too much chocolate. So, I decided I needed to eat a little healthier and exercise just a little more. I decided to try this oatmeal recipe. I liked it. I didn't add any sugar to the oatmeal for sweetness. I figured I would rather have the sugar in my ice tea. However, my children added sugar to their oatmeal. They liked it and would eat it again but with sugar. With a serving of fruit, this recipe is a great way to start the day. I love the purple color.

Blueberry Oatmeal
2 cup water
2 tsp vanilla extract
1 tsp ground cinnamon
1 cup old fashioned rolled oats
1 cup frozen wild blueberries
1 apple, chopped
1/4 cup toasted sliced almonds

Directions: 

1. In a medium saucepan, mix the water, vanilla, and cinnamon.
2. Bring the water to a boil over medium heat.
3. Stir in the oatmeal and allow to bring to a simmer.
4. Stir in the blueberries and allow to cook for 1 minute.
5. Turn off the heat and cover.
6. Allow the oatmeal to sit for 15 minutes. The mixture should be thick and creamy.

Recipe adapted from Dr. Fuhrman's site.

One year ago.......................I made Lemon Cream Cookies.
Two years ago.....................I made Baps Breakfast Sandwich.
Three years ago...................I made Sand dollar Cookie.

Did you already know..........
-Blueberries are native to North America. 
-Maine produces the most wild blueberries.
-During the Civil War, wild blueberries were canned and shipped to the Union troops.

Chicken Marsala

Lately, my son has decided he doesn't like mushrooms. He doesn't want any extra added to his salad. However, he told me I can still cook with them. I told him good since I cook often with mushrooms. So, I made chicken marsala. Do you think he complained? No, he even ate the mushrooms. He said it has to do with the texture or something. I love chicken marsala and I order it often when we are eating out. I actually should make it more at home since it is a quick meal. It took me longer to make the mashed potatoes.

Chicken Marsala 
4 boneless chicken breast
salt and pepper
2 tsp olive oil
2 tsp unsalted butter, divided
4 shallots, chopped fine
1 cup button mushrooms
1 cup crimini mushrooms
1/4 cup dry Marsala wine
1/2 cup heavy cream
1 tsp lemon juice

Directions:

1. With a meat pounder, flatten the chicken to an even thickness.
2. Salt and pepper the chicken. 
3. In a large skillet, melt 1 tsp butter with 1 tsp olive oil over medium heat.
4. Add the chicken and saute for a couple of minutes per side. 
5. Remove the chicken and set aside.
6. Add another 1 tsp butter with 1 tsp olive oil to the pan.
7. Add the shallots and the mushrooms to the pan and saute for about 5 minutes or until the mushrooms are lightly browned.
8. Add the Marsala wine to the pan. Bring to a boil. 
9. Season with salt and pepper to taste. 
10. Add the cream and lemon to the pan. Bring to a boil.
11. Add the chicken back to the pan.
12. Cook the chicken for about 3 minutes or until the chicken is thoroughly cooked.

Recipe adapted from Food.com. 

One year ago...........................I made Creamy Polenta.
Two years ago.........................I made Yogurt Pancakes.
Three years ago.......................I made Margaritas.

Did you already know......................
-Marsala wine is made in Sicily, Italy.
-Marsala wine is a dessert wine.
-Since Marsala wine is a fortified wine, a hard alcohol is added to it.

Hearth Bread

Lately, I have been teaching my husband to make bread with me. I've taught him how to proof the yeast. I think his favorite part is the kneading. He takes all of his aggression out on it. It is nice since we have been having homemade bread more often. My son decided he wanted to be my food stylist for me. I think he did a pretty good job. He even sprinkled some herbs around the baking sheet. I really will not be surprised if he grows up to be a chief.

Hearth Bread
1 Tbsp active dry yeast
1 Tbsp sugar
2 cups warm water, 110 degrees F
5 1/2 cups to 6 cups all purpose flour
1 Tbsp salt
 1 Tbsp rosemary, crushed and more for topping
1 Tbsp olive oil

Directions:

1. In a large bowl, combine the yeast, sugar, salt, and water. Allow to sit for 5 minutes.
2. Slowly, add two cups of flour.
   Add the salt and rosemary to the mixture.
3. Continuing add the flour until the dough begins to pull away from the sides of the bowl.
4. Onto a floured surface, knead the dough even if it is still a little sticky.
5. Knead the bread for 5 minutes. Continue to sprinkle a little flour to help prevent sticking. 
6. Allow the dough to rest to rest for 5 minutes.
7. Spray a large bowl with nonstick cooking spray. Set aside.
8. Knead the bread for another 3 minutes.
9. Place the dough into the greased bowl. Turn it over. 
10. Cover the top of the bowl with a damp towel. 
11. Allow the dough to rest for 1 hour or until it doubles in bulk.
12. Punch down the dough.
13. Knead the dough for 1 minute. 
14. Cut the dough into half. 
15. Shape the dough into 2 loaves.
16. Line a cookie sheet with parchment paper. 
17. Place the loaves onto the cookie sheets.
18. Allow the dough to rest for 40 minutes.
19. With a sharp knife, lightly slash the tops with a double of diagonal lines.
    Lightly brush the olive oil on top of the dough.
20. Sprinkle the tops with additional rosemary if desired.  
21. Place a roasting pan with water into the oven.
22. Preheat the oven to 500 degrees F.
23. Bake the bread for 15 minutes before lowering the temperature to 400 degrees. 
24. Bake the bread for 10 minutes or until the crust is golden and the bottom sounds hollow to the touch.

Recipe adapted from King Arthur.

One year ago..........................I made White Cake.
Two years ago........................I made Chocolate Chocolate Chip Cookies.
Three years ago......................I made Tortilla Soup.

Did you already know..............
-Yeast is a single cell fungus. 
-The Egyptians used baking yeast as a leavening agent.
-In 1859, Louis Pasteur studied yeast which made the manufacturing process of yeast possible.

Easter Cake

One of the first cakes I remember making in Home Economics is this cute bunny cake. I decided it would be easier to show the kids how to make small ones. By making small cakes, the kids can decorate their own anyway they want. Since I love coconut chips, I elected to forgo the sweetened coconut. Next time, I will crush the coconut chips a little finer. My bunny looks like he has a thick winter coat. I decided to make the cake from banana bread. I cooked the bread in the miniature cake pans. Then I cut them. For the diagram, click here. After cutting, I placed the banana bread into the freezer for a couple of days since I didn't have time to decorate them at the time. I think the bread being firm worked out pretty good.

Bunny Cake
2 small circle banana bread/cakes (4.5 width cakes)
1 cup white frosting
1 cup coconut chips, crushed
assortment of candies for the decorations

Directions:

1. Set one cake onto a wire cooking rack over a plate. (Easier clean up.)
2. The second cake cut two half circles leaving a center bow tie. 
3. Place the two ears and bow ties onto the wire rack.
4. Heat the white frosting in the microwave for about 30 seconds. 
5. Stir the frosting and pour the frosting over the cake. 
6. Sprinkle the crushed coconut chips over the frosting.
7. Using a little of the frosting, decorate the bunny with the candies.

Recipe adapted from Kraft foods. 

One year ago...............................I made  Egg Cupcakes.
Two years ago.............................I made Pound Cake.
Three years ago...........................I made Chocolate & PB Ribbon Dessert.

Did you already know.................
-Female rabbits are called a doe and male rabbits are bucks.
-A wild female rabbit can have up to eight litters of babies a year.
-Rabbit's teeth never stop growing.

He had a haircut later in the day!

Happy Easter!

Apple Cupcakes

If you guessed apples, you were right! The kids thought these apples are the best kind. They are sweet and bright. They are messy. Next time, I am going to skip the mini doughnut and just make rounded tops. I think it would be easier just to cut out a little in the top to make the apple shape. It probably didn't help that my husband ate the glazed mini doughnuts and I had to settle for the powdered doughnuts. They weren't as easy to frost. I'm thinking he was pulling an April Fool's prank on me. I hope you have a great April Fool's Day with only fun pranks.

Apple Cupcakes
12 spicy apple cupcakes with red cupcake liners
6 mini glaze doughnuts, cut in half horizontally if using
1 cup white frosting
6 drops of red food dye
1 small package of fruit roll ups
6 tootsie rolls, cut in half vertically
gummy worms as suggested by my kids

Directions:

1. Allow the cupcakes to cool completely before assembling. 
2. Cut out a small section on top of the cupcakes to place the doughnuts.
3. Cover the cupcakes with a thin layer of frosting to seal in place.  
4. Heat the remaining frosting in the microwave for 45 seconds.
5. Mix the white frosting with the drops of red food dye to the preferred color.
6. Carefully dip the cupcakes into the red frosting. Allow the excess frosting to drip off.
7. Shape half of the tootsie roll into a stem.
8. In the center of the doughnut, place the tootsie roll stem.
9. Cut out leaf shapes from the fruit roll ups.
10. Pinch one end of the fruit roll up leaf to gather it.
11. Next to the tootsie roll stem, place the pinched end of the leaf.
12. Decorate with gummie worms if desired.

Recipe adapted from Hello, Cupcake! cookbook.

One year ago.............................I made Hamburger cookies.
Two years ago...........................I made Candy Eggs.
Three years ago.........................I made Spaghetti and Meatball cupcakes.

No green fruit roll ups so blue and purple had to do!

Did you already know..............
-Tootsie rolls were created by Austrian immigrant Leo Hirshfield.
-Mr. Hirshfield had a candy store in New York city.
-In 1896, he named the candy after his daughter Clara's nickname.