Our lives have been a bit on the hectic side lately and I have completely fallen behind on blog updates so there will be several posted over the next few days. I’ve been on a cooking craze lately (as I’m sure you’ve noticed from my posts) but I haven’t been sharing all my recipes. So, here is just one of the new ones I tried last week. Definitely one to add to the recipe book!
Last week my office had a “Welcome to the New Building” Potluck. Since it seemed as though everyone else was making some sort of dessert, I figured I would make a side. Not many people that know me realize making and thinking of a side dish gives me anxiety. I’m sure you think I’m embellishing but sadly, I’m not. Give me a dessert any day but sides make me stressed. Yes I know I’m weird.
As soon as the words “Sign me up for a delicious side” spilled out of my mouth I instantly regretted it. Luckily, I have two sisters who are also great cooks so I called up one of them and asked for her Crockpot Mac n’ Cheese Recipe. I am slightly embarrassed to share this because it was so incredibly easy to make but we can keep that little secret between us. Everyone raved about it and I decided to let them think it took me a long time. ☺
My Recipe Rating: A
What you’ll need:
3 ½ - 5 quart crockpot
1 medium saucepan
1 bowl- for melting the butter
1 mixing spoon
Ingredients:
1 (16 oz.) pkg. macaroni- I used Safeway brand
1 Tablespoon vegetable oil
1 can evaporated milk
1 ½ cups milk- I used skim because that’s what we drink in our house
1 Teaspoon salt
4 cups shredded sharp Cheddar cheese
½ cup melted butter
Preparation:
Cook macaroni following package directions. Drain well. Grease bottom and sides of crockpot. Toss hot macaroni in slow cooker with the vegetable oil then add all remaining ingredients. Stir gently to combine then cover and cook on low for 3-4 hours, stirring occasionally.
And there you have it folks! As I said, it’s pretty darn easy. I would highly recommend for the next time you need a quick side that will feed a hungry crowd.
Thursday, February 2, 2012
Friday, January 27, 2012
If you haven’t noticed, Mother Nature, it’s January…not April.
I drove home last night and the thermometer in my car said 57 degrees. Wow, that’s warm for January. My daffodils are a good three inches out of the ground and I actually saw some in full bloom on my way to work this morning. This entire winter has been odd. For someone who has spent most of their life bundled up in multiple layers from end of October-April, I’m quite confused to be fine without a coat.
But, since Mother Nature is giving us a break, we decided to take advantage of it. Last night we laced up our sneakers and ran outside for the first time in about two months. The air was chilly and I did have to stop to warm up my ears a few times, but it felt amazing to be breathing fresh air. There is just no comparison to running on a treadmill and pounding the pavement. Even though we’ve done the same route nearly a hundred times at this point, last night it felt new again. It takes a good four minutes for me running on the treadmill to be mentally done but last night I felt great.
Right now I’m not training for anything and it’s an odd feeling. Nick is running the National Marathon in March but I decided to sit this one out thinking training outside in the freezing cold weather would be miserable. Little did I know we would have this for weather. It will be interesting to see if this holds or if we actually get a dose of some winter temperatures. Until then, I plan to take full advantage of the great outdoors for my workouts and enjoy every minute I get to spend off the treadmill.
But, since Mother Nature is giving us a break, we decided to take advantage of it. Last night we laced up our sneakers and ran outside for the first time in about two months. The air was chilly and I did have to stop to warm up my ears a few times, but it felt amazing to be breathing fresh air. There is just no comparison to running on a treadmill and pounding the pavement. Even though we’ve done the same route nearly a hundred times at this point, last night it felt new again. It takes a good four minutes for me running on the treadmill to be mentally done but last night I felt great.
Right now I’m not training for anything and it’s an odd feeling. Nick is running the National Marathon in March but I decided to sit this one out thinking training outside in the freezing cold weather would be miserable. Little did I know we would have this for weather. It will be interesting to see if this holds or if we actually get a dose of some winter temperatures. Until then, I plan to take full advantage of the great outdoors for my workouts and enjoy every minute I get to spend off the treadmill.
Sunday, January 22, 2012
Nick's Birthday Cupcakes
Nick and I celebrated his birthday yesterday but I made cupcakes for his fire station tonight. His two favorite things are peanut butter and chocolate so I created a chocolate cake with peanut butter buttercream frosting. I finished off the top with a crushed up Reese’s peanut butter cup.
Nick just finished sampling the finished product and said they are pretty good...or at least I think that is what he said through a mouthful. Hope you enjoy!
For the cake you will need:
1 cup all purpose flour
¼ teaspoon unsweetened cocoa powder (I use Hershey’s)
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 stick unsalted butter at room temp.
¾ cup sugar
1 large egg
1 egg yolk
½ teaspoon pure vanilla extract
½ cup buttermilk
2 ounces bittersweet chocolate, melted and cooled
Whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside.
Working with a paddle attachment for a stand mixer, or a hand mixer in a large bowl, beat the butter at medium speed until soft and creamy. Add the sugar and beat about 2 minutes, until it is bended into the butter.
Add the egg, then the yolk, beating for I minute after each addition and scraping down the sides and bottom of the bowl with rubber spatula as needed.
Beat in the vanilla, then reduce the mixer speed to low and add half the dry ingredients, mixing only until they disappear.
Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in remaining dry ingredients.
Coarsely chop the chocolate and melt it using a double boiler.
Note: If you do not own a double boiler, you can create one by boiling water in a medium sauce pan and placing a glass bowl on top. The heat from the steam will melt the chocolate without burning it. The glass bowl will also become hot so use an oven glove or mit.
Scrape down the bowl, add the melted chocolate and mix with the rubber spatula.
Divide the batter evenly among 12 lined muffin pans.
Bake at 350 degrees for 20-24 minutes, or until the tops of the cakes are dry and springy to the touch and a knife inserted into the center comes out clean.
Transfer pan to cooking rack and let cakes cool 5 minutes before taking them out of pan.
Note: To transfer cupcakes out of pan (or muffins for other recipes) I use an Oxo Pie Server. Trust me, you will never again break into a cupcake or scratch your pans.
Cool to room temperature before icing.
For the Peanut Butter Buttercream Frosting you will need:
2 sticks unsalted butter, softened
1 cup creamy peanut butter- not natural (I used Peter Pan)
1 ½ cups powdered sugar
2 pinches salt
1 teaspoon pure vanilla extract
2 tablespoons heavy cream
In a stand mixer with the whisk attachment, beat the butter and peanut butter at medium-high speed until smooth.
Add powered sugar and salt, beat medium-low until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined.
Scrape down bowl, add vanilla and heavy cream, beat at medium speed until incorporated.
Increase speed to medium-high and beat until light and fluffy, about 4 minutes.
To frost and decorate:
Chop the Reese's Peanut Butter Cups. I use the Pampered Chef Hand Chopper. Bonus: It doubles as a stress reliever after a long day. :-)
Next,fill pastry bag with buttercream. I use a round tip and start from the outside and work in. Feel free to be generous. You will have plenty of buttercream.
Sprinkle chopped Reese's on top.
And Voila!
Nick just finished sampling the finished product and said they are pretty good...or at least I think that is what he said through a mouthful. Hope you enjoy!
For the cake you will need:
1 cup all purpose flour
¼ teaspoon unsweetened cocoa powder (I use Hershey’s)
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 stick unsalted butter at room temp.
¾ cup sugar
1 large egg
1 egg yolk
½ teaspoon pure vanilla extract
½ cup buttermilk
2 ounces bittersweet chocolate, melted and cooled
Whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside.
Working with a paddle attachment for a stand mixer, or a hand mixer in a large bowl, beat the butter at medium speed until soft and creamy. Add the sugar and beat about 2 minutes, until it is bended into the butter.
Add the egg, then the yolk, beating for I minute after each addition and scraping down the sides and bottom of the bowl with rubber spatula as needed.
Beat in the vanilla, then reduce the mixer speed to low and add half the dry ingredients, mixing only until they disappear.
Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in remaining dry ingredients.
Coarsely chop the chocolate and melt it using a double boiler.
Note: If you do not own a double boiler, you can create one by boiling water in a medium sauce pan and placing a glass bowl on top. The heat from the steam will melt the chocolate without burning it. The glass bowl will also become hot so use an oven glove or mit.
Scrape down the bowl, add the melted chocolate and mix with the rubber spatula.
Divide the batter evenly among 12 lined muffin pans.
Bake at 350 degrees for 20-24 minutes, or until the tops of the cakes are dry and springy to the touch and a knife inserted into the center comes out clean.
Transfer pan to cooking rack and let cakes cool 5 minutes before taking them out of pan.
Note: To transfer cupcakes out of pan (or muffins for other recipes) I use an Oxo Pie Server. Trust me, you will never again break into a cupcake or scratch your pans.
Cool to room temperature before icing.
For the Peanut Butter Buttercream Frosting you will need:
2 sticks unsalted butter, softened
1 cup creamy peanut butter- not natural (I used Peter Pan)
1 ½ cups powdered sugar
2 pinches salt
1 teaspoon pure vanilla extract
2 tablespoons heavy cream
In a stand mixer with the whisk attachment, beat the butter and peanut butter at medium-high speed until smooth.
Add powered sugar and salt, beat medium-low until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined.
Scrape down bowl, add vanilla and heavy cream, beat at medium speed until incorporated.
Increase speed to medium-high and beat until light and fluffy, about 4 minutes.
To frost and decorate:
Chop the Reese's Peanut Butter Cups. I use the Pampered Chef Hand Chopper. Bonus: It doubles as a stress reliever after a long day. :-)
Next,fill pastry bag with buttercream. I use a round tip and start from the outside and work in. Feel free to be generous. You will have plenty of buttercream.
Sprinkle chopped Reese's on top.
And Voila!
Saturday, January 21, 2012
Bonjour Sur la Table!
Today I ventured into Sur la Table for the first time looking for some tartlet and Madeleine pans. I had only window shopped and looked longingly at the cooking classes but I never knew exactly what they offered inside. For someone who loves to bake, this store is like Christmas. Why did I not know about this sooner? The first thing I noticed when I walked in was an entire section dedicated to spatulas. Spatulas! My jaw about dropped. Next to it were rows of decorative paper liners for cupcakes, hangers full of cake decorating tips and shelves of pretty much every baking pan one could ever need. Sigh….I’m in love.
Before I could talk myself into purchasing anything else, I grabbed the pans I intentionally came for and walked to the counter. I did saunter a little as we left while Nick tried his best to coax me out of the store. As soon as I got home I looked through my favorite baking book to see what else I could make that would give me an excuse to go back. Nothing yet but I do have some ideas.
In a few weeks, check back on the blog for photos and recipes of the Madelines and fruit tartlets. I can hardly wait to try out my purchases and fully expect to be returning to Sur la Table very, very soon.
Wednesday, January 18, 2012
Dedication I Wish I Understood
As I drove to work yesterday morning in a very steady rain, I noticed runners out bracing the weather. As I sat in my warm, dry car I couldn’t help but wonder “what makes these people so dedicated”? Yes I love to get outside and pound the pavement but I will also admit I am slightly a fair weather runner. I can do heat, I can do cold (mostly) but I can’t do wet. Even during our marathon training I would run on the treadmill for multiple miles instead of in the rain. There is something about wet socks and the feeling of puddles in your shoes that I just can’t do.
So, what makes people this dedicated? If they were hardcore training for a race where you need to be ready for any kind of inclement weather, fine. I understand that. But these folks looked like they were just out for their morning jog. Props to them but there is no way I will ever be joining them. Perhaps next time I see those folks out on a day like yesterday, I’ll stop and see what they have to say. Until then, I will sit and ponder and see if I can come up with an explanation.
So, what makes people this dedicated? If they were hardcore training for a race where you need to be ready for any kind of inclement weather, fine. I understand that. But these folks looked like they were just out for their morning jog. Props to them but there is no way I will ever be joining them. Perhaps next time I see those folks out on a day like yesterday, I’ll stop and see what they have to say. Until then, I will sit and ponder and see if I can come up with an explanation.
Sunday, January 15, 2012
A Tolley Family Winter Staple
Of the many things Midwesterners do well, making a hearty soup is one of them. My Mom’s recipes are up there with the best of them. I have a few that I make often but her vegetable beef has always been my favorite. I used to request it for my birthday dinner and remember sitting in the kitchen on many cold, blustery days waiting for it to be ready.
Today Nick and I finally made it and my mind kept going back to the farm as the soup simmered all day. Since we love the soup so much, I thought I’d share. I hope you enjoy it as much as we do.
Note: This recipe used to feed a family of six so plan to invite some friends over for dinner or have plenty of leftovers.
Ingredients:
2-3 lbs steak (we use chuck)
3 cups tomato juice
1/3 cup chopped onion
4 tsp salt
2 tsp Worcestershire sauce
¼ tsp chili powder
2 bay leaves
1 1lb can diced tomatoes
1 cup diced celery
1 can corn
1 can green beans
1 can peas (optional but we like the addition)
1 cup sliced carrots
1-2 cups cubed potatoes
Combine meat, tomato juice, onions, seasonings and six cups water in large pot. Cover and simmer for two hours.
Remove meat and bay leaves from pot.
Cut meat from bone, remove any fat and cube. Add meat and vegetables to large pot. Cover and simmer for one hour.
And enjoy!
Thanks Mom!! And yes...I know I need to finish my milk.
Today Nick and I finally made it and my mind kept going back to the farm as the soup simmered all day. Since we love the soup so much, I thought I’d share. I hope you enjoy it as much as we do.
Note: This recipe used to feed a family of six so plan to invite some friends over for dinner or have plenty of leftovers.
Ingredients:
2-3 lbs steak (we use chuck)
3 cups tomato juice
1/3 cup chopped onion
4 tsp salt
2 tsp Worcestershire sauce
¼ tsp chili powder
2 bay leaves
1 1lb can diced tomatoes
1 cup diced celery
1 can corn
1 can green beans
1 can peas (optional but we like the addition)
1 cup sliced carrots
1-2 cups cubed potatoes
Combine meat, tomato juice, onions, seasonings and six cups water in large pot. Cover and simmer for two hours.
Remove meat and bay leaves from pot.
Cut meat from bone, remove any fat and cube. Add meat and vegetables to large pot. Cover and simmer for one hour.
And enjoy!
Thanks Mom!! And yes...I know I need to finish my milk.
Tuesday, December 20, 2011
Plenty to Be Thankful For
As our year draws to a close, I’ve spent some time looking back over the past 12 months wondering how it went by so quickly. I remember adults telling me when I was younger that years fly by faster as you age. Well, a truer statement has never been said.
But thinking about this year in particular seems we couldn’t fit more in much more to be thankful for. Here is our year in review:
•My sister Ellen and brother-in-law Chad welcomed their first child Jackson last December
•My sister Rachel and brother-in-law Paul welcomed their first child Connor in May
•My brother Dan and now sister-in-law were married in August to round out the Tolley weddings
•Nick and I completed our own race circuit of the D.C. area with the Cherry Blossom 10 miler in March, Marine Corps Half Marathon in May, the 9/11 10th Anniversary Remembrance 5k in September and the Marine Corps Marathon in October
•We celebrated many of our friends’ engagements, weddings and births of first children
•Nick and I made spent a long weekend exploring San Francisco and Napa with family
•Nick received a well deserved promotion in November
•My Grandpa celebrated his 90th birthday at the end of November
We are now preparing to head back to Illinois for a week with family for Christmas. It’s hard to believe that soon we will be turning the calendar over to 2012. I often wonder what the new year will bring but I hope it is close to as fantastic as 2011.
But thinking about this year in particular seems we couldn’t fit more in much more to be thankful for. Here is our year in review:
•My sister Ellen and brother-in-law Chad welcomed their first child Jackson last December
•My sister Rachel and brother-in-law Paul welcomed their first child Connor in May
•My brother Dan and now sister-in-law were married in August to round out the Tolley weddings
•Nick and I completed our own race circuit of the D.C. area with the Cherry Blossom 10 miler in March, Marine Corps Half Marathon in May, the 9/11 10th Anniversary Remembrance 5k in September and the Marine Corps Marathon in October
•We celebrated many of our friends’ engagements, weddings and births of first children
•Nick and I made spent a long weekend exploring San Francisco and Napa with family
•Nick received a well deserved promotion in November
•My Grandpa celebrated his 90th birthday at the end of November
We are now preparing to head back to Illinois for a week with family for Christmas. It’s hard to believe that soon we will be turning the calendar over to 2012. I often wonder what the new year will bring but I hope it is close to as fantastic as 2011.
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