Yogurt Streusel Muffins

     I haven't posted in months but the holiday season has inspired me to get something up here again.  This weekend, we picked out our Christmas tree and got some decorations up around the house.  Now it is beginning to feel more like the holiday season...which seems to be approaching so quickly this year!  Wren is enjoying the holiday decorations, although she always seems to be questioning what craziness we are up to.  Getting our tree yesterday seemed to be the strangest experience for her.  In the pictures, you can see the seriousness on her face, as if she was asking, "what are we doing now?"  I'm loving having her around, it makes everything about the season better!


Yogurt Streusel Muffins

Ingredients
Streusel
2/3 cup pecans, almonds, or walnut, finely chopped (optional)
1/3 cup packed light brown sugar
1/2 tsp cinnamon
2 tbsp unsalted butter, melted

Muffins
4 tbsp unsalted butter, melted and cooled
2/3 cup sugar
2 eggs
1 tsp vanilla
1 cup plain yogurt
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Method
Preheat oven to 375 degrees
1. Prepare the streusel in small bowl by combining all of the ingredients and pinching them together to form large crumbs.  Place in the freezer while you prepare the muffins.
2. In a large bowl, whisk together butter, eggs, sugar, vanilla, and yogurt.
3. Stir in flour, baking powder, baking soda, cinnamon, and salt.
4. Fill muffin tins lined with paper.  Then sprinkle and press the streusel topping over each one.
5. Bake for 17-20 minutes, or until the tops are golden.  Cool in tray for 5 minutes before moving to a cooling rack to cool completely.

*This recipe made 14 muffins

Tomato and Garlic Chicken

     This is a recipe that I totally hacked from The Pioneer Woman, but I love my version-even though I bet that the real version is way more amazing.  My version is super easy and perfect for something quick to throw together for a weeknight meal.  The Pioneer Woman's version is also simple, but she creates her own sauce...  Someday I will have to try the real deal...maybe on a Saturday.

Tomato and Garlic Chicken

Ingredients
1 tbs butter
2-3 tbs olive oil
1-2 lb chicken thighs
1 jar of Newman's tomato basil sauce
fresh herbs
4-8 cloves of garlic
salt and pepper

Method
Preheat the oven to 400 degrees.
1. Heat a dutch oven over medium high heat.  Add the butter and oil.  Once warm, brown the chicken on each side-about 2 minutes per side.
2. Remove the chicken and stir in the tomato sauce, herbs, and whole garlic cloves.  Place the chicken back on top of the sauce, spooning a bit of sauce over the chicken.
3. Cover and bake for 1 hour.
4. Serve alone or over pasta.

Walnut Apple Dessert

     I was lucky enough to grow up in the same town as all of my grandparents.  I never had a traditional babysitter, instead we got to spend time away from our parents with either my Grandma and Pop or my Nanny and Grampy.  I always looked forward to time at each set of grandparents' homes for different reasons.
     My Italian grandparents were known for spoiling us and I often spent weeks at a time sleeping over, literally right between my Grandma and Pop or on a plush bed made from every blanket they owned on the floor right beside their bed.  Summers meant time outside in the garden, getting scolded for picking unripe vegetables and climbing the peach tree.  We often went for walks around the neighborhood and my Grandma loved to toss coins and an occasional dollar bill for us to "find" along the way.
      At my Nanny and Grampy's house, I always hoped for a Toaster Strudel and a game of Rummy or Scrabble with Nanny, while narrowing avoiding a talking to from Grampy for getting into something we weren't supposed to.  I remember getting tucked into the giant bed in the blue room that used to belong to my Aunt Mary and listening to Nanny sing lullabies before we went to sleep.  I loved exploring the rooms and treasures left behind by my aunts and uncles.
     Lucky for Wren, and Arnauld and I, we also live in the same town as her grandparents and her great grandma.  We can always count on them to help out in a pinch or just be around to celebrate some seemingly minor occurrence that warrants dessert.  Yesterday was the very popular Grandparent's Day, so of course we marked the day with a special dessert party made from apples we bought at the Apple Festival in Monroe- with three of Wren's favorite ladies!

Walnut Apple Dessert
Recipe from samsclub.com

Ingredients
8 cups of baking apples, sliced (about 6 apples)
2 1/4 cup brown sugar, divided
2 tsp cinnamon
1 cup butter, softened
2 eggs
2 cups flour
1 cup walnuts, chopped
vanilla ice cream

Method
Preheat oven to 350 degrees.

1. Place apples in a greased 13x9-inch baking dish. Sprinkle with 1/4 cup brown sugar and cinnamon. 

2. In a medium bowl, cream together the butter and 2 cups of brown sugar.  Add the eggs then stir in flour and 1/2 cup of walnuts.

3. Spread the dough mixture over the apples.  Sprinkle with the rest of the walnuts.

4. Bake for 45-55 minutes or until the apples are cooked.

5. Serve warm and with ice cream.

At the Apple Festival.

Crock Pot Sweet and Spicy Wings

     The first Sunday of the NFL-a day Arnauld has been counting down to since the Superbowl way back in February.  To say that he is obsessed with football is an understatement.  I don't understand the big deal or the draw of fantasy football, but I decided to be a supportive wife, at least to kickoff the season so I made some football inspired wings to celebrate this "big day."

Crock Pot Sweet and Spicy Wings
Recipe from followinginmyshoes.com

Ingredients
1/4-1/2 cup packed brown sugar
1/4 cup soy sauce
1/2 cup creamy peanut butter
2 garlic cloves, crushed
2 tbsp Sambal Oelek
2-4 lbs chicken wings
cooking spray

Method
1. Spray crock pot with cooking spray and add the wings.
2. In a small bowl, combine the remaining ingredients and stir to combine.  Pour over the wings and then stir so that all of the wings are coated.
3. Cook on low for 2-4 hours.  The broil for 3-5 minutes or until the skin is crispy.

 In case you also have no idea what Sambal Oelek is, here is a picture.  I had to do a little research before heading out and finally finding this stuff at Target.

Eggplant Pizza

     My Grandma's garden is in overdrive and the backup plants she planted in my yard are producing tomatoes faster than I can pick them.  The toppling bowl of tomatoes on my counter is a constant reminder that I need to do something all the vegetables.  I know in a few months I will be yearning for a garden fresh tomato so I'm trying to make the best of the surplus before it goes bad!  In addition to the tomatoes, it has also been a good year for eggplant-one of my favorites.  I Pinned this recipe for eggplant pizzas about a week ago and it was as if my Grandma had been on Pinterest (she's never used a computer in her life) because the very next day there was a perfect little eggplant in my almost daily garden gift.  No school tomorrow means Wren and I are pretending it's summer vacation again and we have all the time in the world to cook up new recipes that take longer than 10 minutes and then blog about it.

Eggplant Pizza
Recipe Adapted From kaylynskitchen.com*

Ingredients
1 medium eggplant sliced into 3/4 inch pieces
olive oil
garlic, minced
1 can of tomatoes or a few fresh ones, diced
oregano
salt
shredded mozzarella

Method
Preheat oven to 375 degrees.
1. Place the slices of eggplant on a doubled piece of paper towel.  Sprinkle with salt and allow to sit for 30 minutes so that the excess water is absorbed by the paper towel.
2. While the eggplant is resting, heat some olive oil in a skillet over medium heat.  Add the garlic, tomatoes, and oregano.  Allow to simmer until it is sauce like.  Add a tablespoon of water any time things start looking too dry.
3. After the eggplant has had time to dry out, blot the excess moisture using a paper towel, while at the same time brushing off excess salt.  Place on a greased baking sheet and roast for 25 minutes.
4. When the eggplant is roasted, top each slice with a spoonful of the tomato sauce.  Then top with a generous amount of cheese.
5. Broil until the cheese is melted.

Wren and Grandma checking out our tomato plants.

*If you want a more exact recipe, check out the link above.  Between making sure Wren wasn't eating dog food and she wasn't feeding the dogs her own dinner, I stole quick glances at the recipes and just kept my fingers crossed for something edible.

Two Cheese Mac and Cheese

     The September issue of Cooking Light is full of great meals that are kid friendly.  This is the second recipe I have tried in 12 hours-last night we made salmon. When I saw this recipe for mac and cheese, I immediately thought about how I could doctor it up to be a more nutritious lunch that I could send in Wren's lunchbox when I go back to work.  My friend Erin recently told me about quinoa pasta, that her daughter Hazel loves.  I bought a box and used it in this recipe to add some extra protein.  I also steamed and food processed kale to sneak in some vegetables.  Wren is a big fan of kale, go figure.  Most other green things, she turns her nose to these days.  Here's hoping that this dish doesn't end up on the floor!

Two Cheese Mac and Cheese

Ingredients
10 oz elbow macaroni
2 tbsp olive oil
3 cloves garlic, crushed
2 1/4 cup vegetable broth, divided
1/2 cup milk
6 tsp flour
4 oz cream cheese
1/2 tsp salt
1/4 tsp black pepper
Cooking spray
3/4 cup shredded cheddar

Method
Preheat broiler on high
1. Cook pasta according to package directions.
2. Heat oil in a medium skillet over medium high heat.  Add garlic and cook for 3 minutes.  Stir in one cup of vegetable broth.  Cook for 1 minute.  In a small bowl, combine the remaining broth, milk, and flour with a whisk.  Add this mixture to the skillet.  Bring to a boil and cook for 5 minutes or until it begins to thicken. 
3. Remove from heat and stir in cream cheese until smooth.  Add the kale, salt, and pepper before stirring in the pasta. 
4. Transfer the pasta to a baking dish coated in cooking spray.  Sprinkle with cheddar cheese and then broil for 3 minutes or until the cheese melts and begins to brown.

Quick Broiled Salmon with Veggies

     The September 2013 issue of Cooking Light came right in time for some much needed inspiration!  I've been thinking a lot about making dinners once I go back to work-not always wanting to make the same thing mostly to expose Wren to a lot of different things.  When she was eating purees, it was easy to take something out of the freezer and vary her meals up.  Now that she is more aware of what she wants to eat and prefers "real" food, I have to be a little more creative.  Arnauld picked out this recipe for broiled salmon.  Wren has had salmon in the past and really liked it.  Unfortunately, this go around she wouldn't even put it in her mouth.  I don't get it!  We have some leftover, so I suppose I will try again tonight. 
     Arnauld and I enjoyed the meal- although I did not even attempt a pepper... one food that I just don't like at all.  The veggies were on the crispier side, almost raw.  Arnauld suggests sauteing them a bit before broiling if you want them a little more well done.  Start to finish, this dish only took 15 minutes.  You could definitely play around with the veggie selection.  The sauce really made the dish.

Quick Broiled Salmon with Veggies

Ingredients
1-2 lbs salmon fillets
3/8 tsp salt, divided
1/2 tsp ground pepper, divided
1 red bell peppers, sliced
1 cup onion, vertically sliced
1 cup snow peas
2 tbsp rice vinegar, divided
2 tbsp soy sauce
1 1/2 tbsp honey
1 tbsp water
2 tsp olive oil
2 tsp chili paste
1/2 tsp cornstarch (I didn't use this and the sauce was just fine)
3 garlic cloves, sliced
2 1/2 inch pieces of fresh ginger

Method
Preheat broiler to high.
1. Place a rimmed baking sheet in the oven to preheat for 5 minutes.
2. Sprinkle both sides of the salmon, evenly, with salt and pepper.  Arrange on the pan, skin side down.  Broil for 5 minutes.
3. Combine the remaining salt and pepper, bell peppers, onion, snow peas, and one tablespoon of rice vinegar.  Arrange the vegetables on the pan with the fish.  Broil for 3 minutes.
4. Combine the rest of the rice vinegar, soy sauce, and remaining ingredients in a microwave safe bowl.  Microwave on high for 2 minutes.  Allow the sauce to rest for 5 minutes before removing the ginger.  Serve with the fish and vegetables.

Coconut Lime Chicken and Thai Style Green Beans

     This post is just to prove that we eat dinner and not just dessert all the time!  Looking back, I realized that I have really only posted recipes for sweets lately.  While I make dinner most nights, it is usually something quick and easy that I throw together-nothing really inspiring.  Wednesday was our 3rd anniversary-the day after Wren's first birthday. I decided to kick dinner up a notch...maybe just half a notch.  It was still a really easy dinner, just something out of my usual rotation.

Coconut Lime Chicken
Recipe from Pinch of Yum

Ingredients
1/4 cup lime juice
2 tbsp lime zest
5 cloves garlic, minced
2 tbsp brown sugar
1 tbsp minced ginger
1 can light coconut milk
salt to taste
2-3 lbs chicken-however you like it

Method
Preheat oven to 375 degrees.  Line a baking sheet with foil.  Make sure to use a rimmed baking sheet so your oven doesn't get messy!
1. Whisk the lime juice, sugar, garlic, ginger, and coconut milk in a large bowl.  Sprinkle chicken with salt and then add it to the bowl..  Make sure it is completely covered.  Cover and refrigerate for at least 4 hours.
2. Roast the chicken for 30 minutes or until fully cooked.

Thai Green Beans
Recipe Adapted from One Perfect Bite
Ingredients
1 tbsp reduced-sodium soy sauce
1 tablespoon peanut butter
1/8 tsp crushed red pepper flakes
1 tbsp chopped shallot
1 tsp minced fresh gingerroot
1 tbsp coconut oil
1/2 pound fresh green beans, trimmed
Optional: Minced fresh cilantro and chopped dry roasted peanuts

Method
1) Whisk together the soy sauce, peanut butter and red pepper flakes in a small bowl. Set aside.
2) In a small skillet, saute shallots and ginger in oil over medium heat for about 2 minutes or until crisp.  Add the green beans, stirring, until crisp -for about 3 minutes. Add sauce and stir to coat.

Optional: Sprinkle with cilantro and peanuts if desired.

Arnauld likes to create his own bouquets.  He knows yellow always makes me smile.

Strawberry Shortcake

     Even though we celebrated Wren's birthday a few days early, we had to do something to mark the actual day that she was born!  We had a much smaller celebration where we watched a slideshow of pictures from the last year and ate homemade strawberry shortcake.  Since the weekend, I think Wren has consumed more sugar than she did in her whole life combined.  I wanted this last birthday "cake" to be a treat but still a little healthier.  This recipe was a perfect choice-summer deliciousness!

Strawberry Shortcake
Recipe from Small Kitchen Chronicles

Fruit
8 cups strawberries, cut
 5 tbsp light brown sugar
1 tsp lemon zest

Shortcakes
3/4 cup reduced fat buttermilk + 2 tablespoons for over cakes before baking
1 egg
1 3/4 cup flour
1/4 cup corn meal
1 tbsp baking powder
 1/2 tsp baking soda
3 tbsp light brown sugar
1/2 tsp sea salt
1 stick of butter, chilled

Whipped Cream
1 half pint heavy cream, chilled
1 tbsp confectioners’ sugar
1 tsp vanilla extract

 

Method
Preheat oven to 425 degrees.
1. Adjust the baking rack to the second to bottom position.  Cover a baking sheet with parchment paper.
2.  Mash 3 cups of strawberries, in a large bowl, using a potato masher. Stir in the remaining strawberries, 2 tablespoons of light brown sugar,  and the lemon zest.  Cover and refrigerate.
3. In a small bowl, whisk together the 3/4 cup of buttermilk and the egg.  Set aside.
4. Use the food processor to pulse together the flour, corn meal, baking powder, baking soda, brown sugar, and salt.  Slice in the butter.  Pulse again until the mixture is crumbly. 
5. Combine the dry ingredients with the buttermilk and egg in a new larger bowl.  Use a clean spatula to fold together-do not over work the dough.
6. Transfer the dough to a lightly floured surface.  Knead the the dough until it comes together.  Create a large circle that is about 3/4 to an inch thick.  Use a floured 3 inch biscuit cutter to cut as many cakes as you can.  You should be able to make 7-8.
7. Place the cakes on the baking sheet, about 2 inches apart.  Use a baking brush to brush on the remaining buttermilk.
8. Bake for 15-17 minutes, or until golden.  Rotate the baking sheet halfway through the baking process.
9. While the cakes are baking, combine the whipping cream, vanilla, and sugar in a bowl.  Use a hand mixer on medium speed to beat the mixture until soft peaks form.  Cover and place cream in the refrigerator.
10. To assemble the cakes, use a knife to cut the shortcakes in half.  Spoon on a layer of strawberries followed by a layer of whipped cream.  Add the top of the cake and garnish with a bit of cream and a strawberry.

A look back at our year...

A Sunshine Birthday

     So Wren is one! It feels like Wren has been part of our lives forever.  Everyone always says that the time will fly by.  After hearing this so often while pregnant, I made a pact with myself to just try and savor each moment of Wren's life-never wishing for the next stage or for her to do something new.  For the most part, this worked out pretty well.  While it is hard to believe a year has passed, I feel like I can close my eyes and see each day clearly.  Aside from wishing for her to sleep a little longer from time to time, I have loved each stage and marveled at all that Wren has learned over the past year. 
     Wren is an amazing little girl.  She has been an observer from the day she was born, never resting her little head in fear of missing something.  All of this observing has helped her to learn- learn how to communicate, socialize, and play.  She is so interested in everything, it's amazing.  Wren's latest fascination is her name.  As soon as she wakes up, she points to the W-R-E-N that I put on her dresser.  We made a chant and now she has to point to the letters first thing every morning.  She is also moving a lot more-not quite walking on her own yet, but definitely getting to where she wants to be.  Wren loves her family and friends.  My only wish before she was born was that she would be a happy kid and her happiness shines in her constant laughter, silly smiles, and sweet hugs and kisses.  She brightens even the gloomiest of days and I couldn't love her more!

    For Wren's birthday celebration, I was going for a sunshine theme and searched for desserts that fit this theme.  I finally settled on lemon cupcakes, that were supposed to be "light as a cloud" but turned out a little more dense-probably because I substituted applesauce for oil again.  I tripled the recipe and made a 9 inch cake for the sun's center, 40 cupcakes for the rays, and 24 mini cupcakes for fun.  It was a lot of batter!

Lemon Cupcakes
Recipe adapted from siftingfocus.com

Ingredients
4 tbsp unsalted butter
1 1/2 cups sugar
1 tbsp freshly squeezed lemon juice
Zest from 2 lemons
1/3 cup canola oil or applesauce
3 large egg yolks
2 large eggs
1 3/4 cups spooned and leveled cake flour
1 3/4 tsp baking powder
1/2 tsp salt
1/3 cup buttermilk
1/2 cup heavy cream

Method
Preheat the oven to 350 degrees.
1. Prepare your cupcake tins or cake pans and set aside.  Place a small mixing bowl and beaters in the freezer for step 7.
2. In a mixing bowl on medium speed, beat the butter until soft-about 3 minutes.  Add the sugar and continue to beat until very light.  You will need to scrape down the sides and across the bottom of the bowl at least once.
3. Beat in the lemon juice and zest.  On medium speed, blend in the oil.
4. On the lowest speed, blend in the yolks, one at a time, mixing just enough to blend.  Blend in the whole eggs, one at a time, again mixing just to blend.
5. In a separate bowl, thoroughly whisk together the flour, baking powder, and salt.
6. On the lowest speed, blend half of the flour mixture into the batter.  Continue on the lowest speed and blend in half of the buttermilk.  Continue adding the remainder of the flour until all is incorporated.  Blend in the remaining buttermilk.
7. Remove the mixing bowl and beaters from the freezer.  Whip the cream until soft peaks form. Stir about one-quarter of the whipped cream into the batter to lighten.  Then fold in the rest.
8. Fill your pans.  If making cupcakes, the cups should be more than half full.  Your baking time will depend on what you are making.  My 9 inch cake baked for just over 20 minutes, regular cupcakes for 18, and mini cupcakes for 12.
9. Cool completely before frosting.

Lemon Cream Cheese Frosting
Ingredients
4 tbsp unsalted butter, softened
4 ounces cream cheese, softened
Juice and zest from 2 lemons
Generous pinch of salt
4 1/2 to 5 cups  confectioner’s sugar

Method
1. In the bowl of an electric mixer on medium speed, thoroughly mix together the butter and cream cheese.
2. Add the lemon juice, zest and salt and mix to combine.
3. On low speed, add the confectioner’s sugar, one cup at a time until the desired spreading consistency has been reached.

I also made sugar cookies using an Alton Brown recipe.  I never thought to use confectioner's sugar instead of flour when rolling the cookies out.

  The perks of being a teacher with a summer baby is having time for fun projects!