June 2011

Cheesy Puff Pull Apart Bread.

Cheesy Puff Pull Apart Bread adapted from hungry girl por vida –> she has a great step-by-step tutorial 1 3/4 cups all-purpose flour 1 cup whole wheat pastry flour 1 tablespoon sugar 2 1/4 teaspoons instant yeast (1 envelope) 1/2 teaspoon salt 1/3 cup milk (I used 2%) 1/4 cup butter 1/4 cup water 2 eggs, at room temperature 12 ounces sharp cheddar cheese, freshly grated (1 1/2 bricks) 1/4 cup butter, melted In a large mixing bowl, combine 1 cup of all purpose flour and 1 cup of whole wheat pastry flour with sugar, salt and yeast, and stir to mix. I used the bowl of my electric mixer. In a small saucepan heat milk and butter over low heat until butter is just melted, then set aside for 1 minute and add water. Add milk mixture to the flour and stir to combine. I used the dough hook on my electric mixer, but you can stir with a spatula. Add eggs one at a time, mixing until each is combined. This will take a few minutes. Add in 8 ounces of the grated cheddar cheese and mix with your hands to incorporate the cheese. At times I just [...]

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No-Bake S’mores Bars.

I just had a stunning revelation. Literally, like five minutes ago. I am about to burst so I obviously have to tell you: s’mores are healthy.   Seriously. Think about this. Ignore my insanity. Is this real life? An actual s’more is the epitome of portion control. A semi-healthy “cracker” that is easily passed off for diet food any day of the week. A perfect ounce of chocolate, preferably dark and packed with antioxidants. A fluffy marshmallow that triples or quadruples in size and makes you feel like you’re eating more. Annnnnnnnd you cook it yourself.   See? Health food right there. It’s like you just ate three bunches of spinach and a a bushel of broccoli. Or in my case, a floret. Don’t you feel good about yourself?? Too bad my s’mores are made with six ounces of chocolate and 45 marshmallows. Leave it to me to completely ruin a simply perfect s’more. I’ve taken every ounce of portion control out of the game. I’ve added extra sugar. I’ve added sticks of butter. I’ve even added extra LAYERS. I hope you still love me.   I seriously have an issue. I mean… s’mores pie. S’mores brownies. S’mores tarts. S’mores [...]

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Our View Right Now.

Full moon over the water!  

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Avocado Crab Crostini.

Avocado Crab Crostini serves 4-6 1 pound of lump crab meat 1 avocado, pitted and chopped 1 cup of grape tomatoes, roughly chopped 4 slices of bacon, fried and crumbled 2 tablespoons chopped fresh tarragon 2 tablespoons chopped fresh parsley 1/2 teaspoon salt 1/2 teaspoon pepper juice of one lemon 2 tablespoons olive oil 1 french baguette (mine was about 16 inches long) Preheat oven to 375 degrees. Add one tablespoon of olive oil to a small bowl. Slice the baguette into rounds about 3/4 inch thick. Brush each round with olive oil and lay on a baking sheet. Bake for 6-8 minutes, or until baguette rounds are toasty and golden in color. Set aside. In a large bowl, combine crabmeat, tomatoes, bacon, avocado, tarragon, parsley, salt and pepper. Stir with a large spoon until the mixture is combined. Add in lemon juice and remaining olive oil, and continue to mix. The mixture will be somewhat “loose,” but as it sits the avocado will break down a bit and cause a more creamy texture. Serve in a large bowl with multiple spoons and a plate of the baguette rounds. On another note, I had some delicious She Crab soup on [...]

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I’ve Barely Taken Any Pictures.

This is all I’ve got. [Besides my Facebook updates and Tweets. Internet on the beach is about as common as sand these days. How depressing.]   Oh… and this. No idea what that is, but I just found it on my camera. Pretty sure it has something to do with pictures #1 and #3. I’ll try to give you some FUNNER updates tomorrow. And yes, that is a word.

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Chewy Chocolate Chip Oatmeal Cookies.

Chewy Chocolate Chip Oatmeal Cookies makes 15-20 cookies 1/2 cup butter, at room temperature 1/2 cup sugar 1/2 cup brown sugar 1 egg 2 teaspoons vanilla extract 1 1/4 cup all-purpose flour 3/4 cups rolled oats 1/4 teaspoon salt 1/2 teaspoon baking powder 1 1/2 teaspoons cinnamon 1 1/4 cups chocolate chips optional: 1- 2 tablespoons milk, if dough is crumbly Preheat oven to 375. Beat butter and sugars with an electric mixer until smooth. Add egg and vanilla, mixing well until combined, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon with the mixer on medium speed. Beat in oats. Mix until dough comes together. Add in 1 tablespoon milk if the dough is crumbly. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in chocolate chips. Refrigerate for 30 minutes. Remove dough from fridge and roll into big 1 1/2 inch balls. Set on a baking sheet about 2 inches apart. Lightly press down on dough to flatten it. Bake at 375 for 9-11 minutes.

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Grilled Corn and Tomato Fettuccine.

Grilled Corn and Tomato Fettuccine serves 2-4 1 pound whole wheat fettucine 4 large ears of corn 3 vine tomatoes, cut in half 1 green pepper, seeded and sliced 2 garlic cloves, minced 1/4 cup + 3-4 tablespoons olive oil 1/4 cup parmesan cheese salt and pepper Preheat the grill on the highest setting. Remove most of the husk from each ear of corn and brush with olive oil and season with salt and pepper. You can leave it in the husks, but I choose to wrap it in one layer of aluminum foil, leaving a bit loose so I can check to see if the corn is charring. Lay corn on the grill on direct heat and cook on each side for about 5-6 minutes before rotating – overall the corn usually takes us about 30 minutes for the char we like. After adding corn to the grill, slice tomatoes in half. Brush with olive oil and season with salt and pepper, then lay on the grill cut side down. I do NOT seed or juice my tomatoes and love the end result, but as a warning, they will stick to the grill a bit. Cook for 5 minutes [...]

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At the Beach.

Even though this sky is a little gray, we’ve already consumed more Malibu and crescent roll dogs than humanly possible. Weeeeeee!

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Man Food.

I was up bright and early this morning to prep some food for the coming week. Unfortunately Mr. How Sweet can’t go on vacation with us; I can work from anywhere, but he can’t leave this week. I feel so bad that he can’t come so I threw together some quick freezer meals that he can eat all week for lunches and dinners. Chicken enchiladas.   Crispy Buffalo Chicken Fingers.   Bite Sized Baked Meatballs… that aren’t so bite sized. I was lacking the main ingredient: patience. Total man food.   On another note, thank you all so much for your wonderful comments on Winnie! I saw her last night and she seems to be getting back to herself and is currently 50+ hours seizure free. She normally stays on a big farm with a friend when we go away, that way she can run around and play with other dogs and not be stuck in a cage all day. But since she is under instructions not to exert herself, my parents are going to stay with her for a few days extra to make sure she is okay, then join us later. What are you doing on this lovely [...]

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Green Bean Bacon Bundles.

Green Bean Bacon Bundles makes about 10-12 bundles 1 pound fresh green beans 10-12 slices of thick-cut bacon 2 tablespoons butter 1 tablespoon brown sugar 2 cloves of garlic, minced 1/4 teaspoon salt 1/4 teaspoon pepper Preheat oven to 400 degrees F. Spray a 9 x 13 baking dish with non-stick spray. Wash and thoroughly dry green beans, then season with salt and pepper. Bundle together about 5-8 green beans – this will depend on your size of beans and the amount of beans you get for one pound. Bundle together as many as you’d like! Using a slice of bacon, wrap it around the center of the beans to hold it together. Lay the bundle bacon seam side down in the baking dish to hold it together. Repeat with remaining beans. Heat a small saucepan over low heat. Add butter, brown sugar and garlic and whisk until melted and combined. Using a pastry brush, brush the mixture over top of each green bean bundle. Cover the bundles with foil and bake for 35 minutes. Remove foil and bake for 10-15 minutes more, just until bacon gets crispy. Bacon for life!  

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