October 2011

Homemade Maple Gingerbread Almond Butter.

October 31, 2011 · 95 comments

There are two things that are really bugging me right now.

First up, my annoyingly disgusting new addiction of turning-on-Dirty-Soap-as-some-background-noise-while-I-do-late-night-work-but-really-just-so-I-have-an-excuse-to-watch-it and then pretending that I don’t know what I’m doing.

Oh but wait. I told you about that like two weeks ago. So… I guess it isn’t new.

Next up. Fall. It’s ending already! What.the.heck. I feel like it’s been here and gone in the blink of an eye.

I love all the seasons. I relish in each of them, enjoying cool, warm, hot and cold. Okay, never mind. I never, ever enjoy “hot” unless I’m laying next to a pool. Give me some 90 degree heat and a reason that places me outside, and I’ll be your worst nightmare. Forever. And I’ll make sure to remind you of that time you forced me to sweat and sweat for hours under the blazing sun.

I have no idea why I have no friends, by the way.

But seriously. I woke up to a good layer of snow on Saturday and even that was a little too soon for me. I’d show you a picture, but I’m sure that about 87% of your Facebook feed was picture after picture of someone posting “omg! it’s snowing!” and a square shot of their backyard. Don’t tell me it isn’t true.

Remember when there was like, no Facebook?! When every single minute detail of your cousin’s boyfriend’s sister’s cat didn’t show up in your newsfeed? And you didn’t have the urge to defriend everyone in your timeline? Man, that was the life.

 

Anyway. Instead of doing something to prolong the beauty of my favorite season, I made almond butter that tastes like Christmas. Actually, I made peanut butter that tastes like Christmas. But it was sort of gross. Not my thang. Which is huge… because if you have anything about me, you know that I loathe almond butter. I see no reason why people go batty over it as I believe it tastes like gritty mud.

But! It tastes pretty delicious when mixed with a bunch of other flavors. Chocolate and coconut is still my first choice, but gingerbread is running a close second. You should totally make some while you carve your pumpkin. Because I said so. And I really won’t tell if you like, eat it with a spoon and watch something trashy on TV.

Homemade Maple Gingerbread Almond Butter

makes about 3/4 cup butter, can be easily doubled

1 cup raw, unsalted whole almonds

1 1/2 teaspoons maple syrup

2 teaspoons molasses

3/4 – 1 teaspoon ground ginger

1/2 teaspoon cinnamon

pinches of each: salt, ground cloves, nutmeg

if needed: 1/2-1 teaspoon of canola (or flavorless) oil

Preheat oven to 375 degrees

Lay almonds on a baking sheet in a single layer. Roast for 8-10 minutes, flipping once or twice. Remove and let cool for a few minutes.

Add roasted almonds to a food processor and blend until it just becomes smooth, about 3 to 4 minutes. Add in molasses, maple syrup and spices, then continue to blend (while scraping the sides down every so often) until butter comes together – about another 5 minutes. Butter will be a a thicker and bit sticker than traditional almond butter. Store in the fridge.

Note: if needed, blend in a teaspoon or less of flavorless oil to help the butter come together.

Happy Halloweener!

{ 95 comments }

12 Favorite Fall Recipes… From Last Year.

October 29, 2011 · 48 comments

So.

I currently have FOUR squashes sitting on my counter. Squashes? Squashs? Squashes’? I have no idea how to say it but I have waaaay too much squash. Especially for someone who doesn’t really *love love* squash. But just likes it.

I will probably bombard you with ten thousand squash recipes (um, I’m definitely not that person that “adds a slice of squash to my salad!” and is happy) this coming week (yes, just this week!), but in the meantime? I totally forgot about these Fall recipes that I made last year. I love posting tons of new recipes, but in reality it means a lot of the great stuff falls by the wayside.

So, while I’m up to my ears in squash, enjoy my favorites. And by “favorites,” I mean that I made them last year and loved them but haven’t even considered them since. I need a new brain.

 

1. Autumn Mac and Cheese

2. Vanilla Bourbon Baked Squash

3. Easy Whipped Sweet Potatoes

4. Chocolate Fudge Pomegranate Cookies

5. Pumpkin Pie Quinoa Parfaits

6. Quick Cinnamon Maple Applesauce

7. Warm Autumn Salad

8. Moroccan Vegetable Stew

9. Healthier Pumpkin Cupcakes

10. Butternut Squash Salsa

11. Caramelized Autumn Fruit Stuffing Cups

12. Roasted Cinnamon Pear Bruschetta

Oh, oh, oh! Does anyone want to talk about that Friday when… when I spent a good hour in the morning prepping the most perfect batch of mac and cheese for Mr. How Sweet, complete with buttery breadcrumbs and a splattering of freshly grated parmesan that would crisp up just perfectly in the oven when baked… only to come home in the evening and notice that he had already eaten half of the baking dish, unbaked, and… and… microwaved?!

No?

Good. Neither do I.

{ 48 comments }

Roasted Autumn Panzanella Salad.

October 28, 2011 · 94 comments

 Remember last week when I took a sip of dish soap thinking that it was my bottle of water?

Well, I totally feel like I should do that today.

Not only for saying the “s” word on a Friday, but also because after yesterday I can’t stop thinking about brown butter. Or Ryan Gosling. Or Ryan Gosling drenched in brown butter.

I’ve never actually had a panzanella salad. This one time at band camp about four years ago I got really, really sick… I had done an insane upper body workout at the gym which led to me not being able to lift my arms over my head for one week straight (no lie) which then turned into a sinus infection which then turned into strept throat which then led me to wake up on the couch in a cold sweat at 4AM, weeping from pain and shuffling out to the kitchen to down some Advil since SOMEHOW there were nails scraping the back of my mouth. I took the Advil but my throat was so messed up that the ADVIL GOT LODGED INSIDE MY THROAT. I could still swallow, but it was stuck there and I could feel it which led to me having a massive panic attack and screaming on the kitchen floor, flipping out assuming I was going to die and making my mom call the doctor who assured her that if I could swallow I was FINE. Then the next day I had to get blood taken and I could still feel the pill in my throat and the minute I saw the nurse I’m all “OMG I have a pill stuck in my throat” and she didn’t really believe me or think it was a big deal, and then six months later when I got blood taken again I had the same nurse and she said “aw, you’re the girl who thought she had a gel capsule lodged in her throat! I guess you’re all better now,” to which I replied “um, no. I’m the girl who DID have a pill lodged my in throat for days and it scarred me for life. Now drain me of blood please.”

That’s all very relevant (or not) because while I was “becoming one” with the couch that week I was sick, I watched Rachael Ray make a panzanella salad. Then I went stir crazy and flipped out on my mom and was all “why didn’t YOU ever make a panzanella salad? God, why can’t we just be Italian? There is so much good food I’ve been deprived of!” Then I wailed for about 30 minutes before passing out for the next three days, which was probably the best thing that’s ever happened to my relationship because Mr. How Sweet witnessed my true colors that week.

Imagine when I woke up and was miraculously healed!

Needless to say… I never made that panzanella salad. I don’t even know what’s in a panzanella salad. What makes it so special? I’m sure I did this wrong. Is it just a panzanella salad because it has bread?

Oh well… it is now.

I ate this for lunch this week. Want to know why? I’m sure you’re dyyyying to know because my life is so interesting. Really.

I’m going on week three of playing single lady and while I secretly (or… not so secretly) freaking love it, it’s starting to make me lose my mahrbles. That’s “marbles.” Said with an “h” in it. ‘Case you didn’t get it.

A positive? There has been a nice lack of Dallas Cowboy Cheerleaders plastered on my TV screen. A negative? Phone calls at 12:30AM regarding the “benefits” of Beavis and Butthead being back on MTV. I’ll never be sold on that.

So… I ate this salad because Mr. How Sweet sent me a text message that begged “can you please, pretty pretty please make me the beer bbq chicken for lunch when I get home Friday? And can we eat it with the beer mac and cheese? That just sounds soooo good. I miss your cooking so much! And can we have the bacon-roasted brussels sprouts as a side too? You know I need sides. And… and… maybe if it’s not too much to ask, you can make me some chocolate chip cookies? Maybe even those ones with coffee… err, toffee, because I know you loved them.”

 

Oh. Sure! I’ll make this entire meal filled with beer and butter and bacon and butter and cheese. Sounds good! Because we aren’t approaching the holiday season or anything. Because it’s not like we bought Halloween candy last week (the big bars, of course) and I accidentally on purpose tore in to it… on Monday.  Maybe afterwards we can go take our blood pressure, get a stress test and check our cholesterol levels? Cool.

In his defense, he didn’t really use all those words like “pretty please.” He’s much cooler than that. And I swear he didn’t pay me to say that with a new pair of heels or anything. Definitely not.

Roasted Autumn Panzanella Salad

serves 2 as an entree, 4 as a starter/side dish

1 tablespoon olive oil

1 small butternut squash, peeled and cubed

2 sweet potatoes, peeled and cubed

2 apples, chopped (I left the skin on)

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon chili powder

1/4 teaspoon cinnamon

1/4 teaspoon garlic powder

3-4 cups fresh arugula

4-5 thick slices multigrain bread, cut into chunks

1/3 cup pomegranate arils (or the arils from one pomegranate)

Preheat oven to 350 degrees F. Mix salt, pepper, chili powder, cinnamon, and garlic powder in a small bowl.

In a large bowl, mix sweet potato and squash chunks, then drizzle 1 tablespoon of olive oil on top and mix to coat with your hands. Add about 3/4 of the spice mixture, and mix again to coat. Lay on a baking sheet and bake for 20 minutes, flipping once.

After 20 minutes, toss apple chunks with remaining spice mixture. Add apple to the baking sheet and bake for another 25 minutes, tossing once or twice.

Let squash, potatoes and apple cool, then add bread chunks to the baking sheet. Bake for 10-12 minutes, or until golden and crispy. Drizzle with a bit of olive oil if desired.

In a large bowl, combine arugula with roasted fruit, veg and bread cubes. Toss with about 1/4 cup of dressing (or more/less) then sprinkle with pom arils. Serve immediately.

 

Spiced Pomegranate Vinaigrette

1 teaspoon dijon mustard

1 teaspoon honey

1/4 cup pomegranate juice

1/4 cup apple cider vinegar

1/2 cup olive oil

pinches of: salt, pepper & nutmeg

Combine mustard, honey, pom juice, vinegar, salt, pepper and nutmeg in a bowl and whisk. Stream in olive oil while constantly whisking until dressing emulsifies. Store in the fridge for up to 2 weeks.

Now you see why I needed all those pictures. I had a lot to say. Hmmpf.

{ 94 comments }

One More Beauty Product I Love.

Since we’re talking makeup! While the blush wasn’t something recently added to my collection, this is. I bought this on sale when Ulta was having their 21 days of beauty last month. I absolutely love, love, love it. The reviews online seemed to be split 50/50. Some loved it and others hated it, but since it was such a good price, I went for it. I tend to not wear anything on my actual face – I’ve never worn foundation and I can’t stand powders, so it is important to me to have something super light. I don’t know how exactly to describe this, but it is a very thin sheen that once on, makes me feel like I didn’t even put anything under my eyes. Not only that, but I can’t believe how much it brightens the area up. It has totally made a difference for me and is now a staple in my bag. Now… go spend more money.

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Brown Butter Chocolate-Stuffed Toffee Chip Cookies.

Brown Butter Chocolate-Stuffed Toffee Cookies [adapted from the giant rainbow cookies] makes 12 large cookies 1 1/2 sticks (12 tablespoons) of unsalted butter 1 cup brown sugar 1/2 cup sugar 1 egg + 1 egg yolk, at room temperature 2 teaspoons vanilla extract 2 cups + 2 tablespoons all-purpose flour 1/2 teaspoons baking soda 1/4 teaspoon salt 1 cup toffee chips (such as Heath chocolate-covered toffee bits) chocolate chunks, baking squares, or chocolate bars cut into pieces Preheat oven to 325 degrees F. Heat a small saucepan over medium-low heat and add butter. Whisk until butter melts, then continue to stir and whisk just until tiny brown bits appear at the bottom of the pan. Remove from heat immediately as the butter can burn very quickly. Set aside and let cool for about 10-15 minutes, until the butter comes to room temperature. Once butter has cooled, add to a large bowl. Whisk in sugars until smooth and caramely in color, then add in the egg and egg yolk. Mix again until combined, then add in vanilla extract and mix. Add in flour, baking and soda and salt, and mix until a dough forms. The dough may be crumbly but continue [...]

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The Best Blush Ever.

Seriously. We aren’t going to say the name due to skeevy internet creepers, but that doesn’t mean I can’t show it to you. This color is flattering on almost everyone! While we’re talking makeup, can we reminisce about the time Mother Lovett accidentally used mauve lip liner instead of a brow pencil to draw on her eyebrows, then went out and about without realizing it since she was legally blind? That was amazing.

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Cheddar Crusted Chicken Fingers.

Cheddar Crusted Chicken Fingers [from all those other crazy chicken fingers] serves 2-3 1 pound boneless, skinless chicken tenders 2 cups low-fat buttermilk 3 cups panko bread crumbs 1 cup seasoned regular bread crumbs 1/2 cup whole wheat flour 4 ounces of cheddar, freshly & finely grated 1/4 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoons smoked paprika 1/4 teaspoon ground mustard 2-4 hours before serving (or even overnight), add chicken to a baking dish and cover with buttermilk. Let soak. When ready to bake, preheat oven to 450 degrees F. In a large bowl, combine bread crumbs, flour, salt (quantity should be adjusted to taste given the amount of salty cheese), pepper, mustard and paprika and stir with a spoon. Fold in cheese. Lay a wire rack on a baking sheet and spray with non-stick spray. Remove each piece of chicken from the buttermilk (it should have a think layer of milk around it), and dredge through the breadcrumbs, pressing gently to adhere. Lay on the wire rack and repeat. Before baking, hit each chicken tender with a spray of non-stick spray or mist of olive oil. Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the [...]

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Tuesday Things.

1. I have been dying over this fabulous brie allll day long. I already added it to my things-to-make for Thanksgiving, but can hardly wait until then. I might eat cheese for dinner tonight.   2. I impulsively bought this malt vinegar sea salt over the weekend. Then on Sunday, I drizzled some white truffle oil over popcorn and sprinkled it with the salt. I have always been a giant fan of salt n’ vinegar anything, so it seemed like a wise idea. It was. I also didn’t tell Mr. How Sweet what was on the popcorn, but that’s only because he “claims” to not like the taste of plain vinegar. I figured he meant that in the same sense as him not liking coconut or not liking ricotta cheese (which I hide in everything anyway). So he tasted it. He almost threw up. It was hilarious. Then I ate the popcorn. 3. Want to waste time? Download the 7 Little Words app. It will make you feel incredibly stupid and the hours fly by at the same time. You’re welcome.   4. I can’t stop listening to the new Michael Buble holiday album and I don’t care what you [...]

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Loaded Baked Sweet Potato Soup.

Loaded Baked Sweet Potato Soup serves about 4, can be easily multiplied 3 large sweet potatoes, peeled and cubed (I had 2lbs total after peeling and cubing) 2 tablespoons butter 1 1/2 tablespoons flour 1/2 sweet onion, diced (about 1/2 cup chopped) 2 garlic cloves, minced 2 1/2-3 cups low-sodium vegetable stock 1 1/2-2 cups low-sodium chicken stock 1/2 cup milk 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon smoked paprika for garnishes: bacon, mascarpone cheese, crumbled goat cheese & crispy shallots Prepare potatoes: peel and cube sweet potatoes, then add to a microwave safe bowl. Microwave on high power for about 10 minutes or until fork tender, tossing 2-3 times during cook time. If you do not want to use the microwave, throw the potatoes on a baking sheet with a drizzle of olive oil, salt and pepper (you can omit/add less salt and pepper later if this is the case) and roast at 400 degrees for about 35 minutes. Using the microwave will help this soup come together in 30 minutes. Roasting the sweet potatoes adds a bit more “caramely,” deep flavor. Heat a large pot over medium-high heat. Add butter and diced onions and cook for 5 [...]

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Crockpot Caramel Apple Crumble.

Crockpot Caramel Apple Crumble [crisp from my blueberry balsamic crisp] serves 4-6 1 cup brown sugar 1/2 cup granulated sugar 5 large apples, cut into chunks 1/4 teaspoon salt 1 teaspoon cinnamon topping 2/3 cup oats 2/3 cup loosely packed brown sugar 1/4 cup flour 1/2 teaspoon cinnamon 3-4 tablespoons softened butter 1 teaspoon vanilla extract Toss apple chunks with salt and cinnamon. In the bottom of your slow-cooker [mine is 7 quarts], mix brown and granulated sugars, then spread evenly to cover. Layer apples on top, keeping them in a single layer as much as possible, then adding the rest of top. Mix the crumble topping together in a bowl, using your fingers to distribute the butter evenly and thoroughly and clump it together. Sprinkle it over top of the apples. Cook apples on low for 4 hours, or high for 2 hours. Turn off heat, unplug, and let sit, covered, for one hour. During this time the caramel will thicken a bit more. Serve with vanilla ice cream. Note: this “caramel” sauce is not your typical thick and gooey caramel – it does thicken in the crockpot once cooled.

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