Daring Baker's Challenge: Panna Cotta & Nestle Florentine Cookies

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.I LOVE ALL THINGS CREAMY... and this yummy dessert makes the list! This was fairly simple to create, but something about it makes you feel fancy... and something about that creamy texture is just heaven to me. I think this was one of my favorite challenges so far! I'll be making this again... after I loose a bit of weight from this go around. :)

Giada's Vanilla Panna Cotta

Ingredients
1 cup (240 ml) whole milk
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
3 cups (720 ml) whipping cream (30+% butterfat)
1/3 cup (80 ml) honey
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
pinch of salt

Directions:

1. Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.
2. Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).
3. Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.
4. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
5. Refrigerate at least 6 hours or overnight. Add garnishes and serve.

(*My daughter sees me taking "food" pictures, and she said she needed a turn. :) She felt like a face with a beard would be "artistic".)

Nestle Florentine Cookies

Recipe from the cookbook “Nestle Classic Recipes”, and their website.

Ingredients:
2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter
2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats
1 cup (240 ml) (230 gm) (8 oz) granulated sugar
2/3 cup (160 ml) (95 gm) (3⅓ oz) plain (all purpose) flour
1/4 cup (60 ml) dark corn syrup
1/4 cup (60 ml) whole milk
1 tsp (5 ml) vanilla extract
pinch of salt
1½ cups (360 ml) (250 gm) (9 oz) dark or milk chocolate

Directions:
Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper.

1. Melt butter in a medium saucepan, then remove from the heat. (Rather then do this over the stove, I just melted the butter in a big glass bowl in the microwave... I think it was quicker and worked fine.)
   
2. To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula. (No matter how far apart I spread my cookies, I still ended up with a "sheet" of cookie, rather then individuals... not sure what I did, but they still tasted good, I just broke them apart.)
3. Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.
4. While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn't touch the bottom of the bowl). (Or just use Netella like me... who doesn't love an excuse to use Netella. :)
   

5. Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean).
6. Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.

This recipe will make about 2 1/2 - 3 dozen sandwiched Florentine cookies. You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper).

Freezer Meals: This one goes out to Michelle...

A while back, my friend Michelle posted a comment/questions/request, and I just wanted her to know that I had not forgotten about her! Here is what she wrote:

Hey Lydia,
I love your site because you have actually made the meal and you add your own twist to things, or alternatives you think would make it taste better! I was wondering if you have any recommendations for "make ahead" meals? You know, ones you freeze and use another time? I am thinking of trying some of those out for busy times. Do you have any good recipes to recommend? Or have you tried out any that you have liked? Thanks!
-Michelle

Michelle,
If you only knew how very much I am wishing for a freezer (Even a small one!) and dreaming of actually having freezer space to make something like that happen! I've just got an itty-bitty freezer and I'm lucky to squeeze in a bit of frozen fruit, some meat, and an occasional bag of unhealthy, but delicious tater-tots. :) So actually stuffing in a frozen casserole or the like, does not happen very often, and when it does, it somehow gets buried in the frozen abyss almost never to be discovered again, until it is too late. HOWEVER, when I was almost due with my last little guy, my sweet friends threw me a "Practical Baby Shower" (Here I go again with the baby-shower recipes :) and some of the girls helped cook and assemble some nice freezer meals for me- it was a huge help after the baby came! (Space was a bit of an issue then too, because I remember having to leave some in her freezer and she brought them to me later.)

They made Stuffed Jumbo Shells, Orange Chicken, Mini Cheddar Meat Loaves (One of my favorites!), and Herbed Chicken for me. All of these recipes freeze up really well and they used those disposable aluminum Dollar Store containers which stack up really nicely, but I think I would prefer zip-lock bags because I would rather microwave to heat them up- the oven takes to long for my impatient self. :) Most of them took about 30-40 minutes to heat through and I feel like I could make a meal in that time- but if you are thinking ahead and just remember to pop it in the oven, it works fine.

All these meals are all relatively easy to make, too and the whole family loved them! I should get in touch with my friend that threw me the shower, because she was always making freezer meals- a big batch at a time and then tucking it away. I know casseroles work really well- you just kind of make double and freeze one, and it isn't as much trouble.

I have made the Orange Chicken, but I think I forgot to post it, so I'll get around to posting that one soon. I recently made the Herb Chicken- it makes a great Sunday meal! It doesn't take too long to make and it's really tasty! Anyway- best of luck with your endeavors and please share with me what you discover works well! I know you've got some good ones up your sleeve! Glad you are keeping track of me! I miss sweet friends like you!
-Lyd

Herb Chicken
6 boneless, skinless, chicken breasts
3/4 cup butter, melted (I think 1/2 cup or one cube would be plenty.)
1 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup freshly chopped parsley
1 cup herb seasoned stuffing mix
1/4 tsp. dried sage
1/4 tsp dried thyme

Rinse chicken breasts and pat with pepper towels to remove moisture. In a small bowl combine all ingredients except chicken. Stir together until well blended. Place each chicken breast in herb mixture and coat on both sides. Place on greased baking sheet and cook at 325 for about 45 minutes. Makes 6 or more servings.

Mandrin Orange Salad

My mother-in-law whipped up this great side dish when we visited a while back. I thought it was pretty tasty! I wasn't very patient, it should have had more time to set, but I couldn't wait for the orange yumminess. :)

Mandrin Orange Salad (Maxine Stewart)
1 small pkg. vanilla pudding (not instant)
1 small pkg. orange jello
2 cups water
*Stir ingredients together, bring to a boil, and remove from heat.

1 can mandrine oranges with juice
1 cup whipped whipping cream (or cool whip)
*Add ingredients to jello mixture. Stir thoroughly and set in refrigerator. Before serving, sprinkle with crumbled gram crackers on top or add mini marshmallows.

Never Underestimate the Power of 4-H... whence came My Microwaved Egg McMuffin

I am a proud previous 4H'er. However, while my friends were shearing sheep and raising up baby pigs, I was taking "Microwave Cooking." No... I'm not making that up, there really was a microwave cooking class. (Which I completely loved, by the way, so keep your thoughts to yourself. :) I don't remember all the "nuked" goodness I produced, but there was one in particular that stuck with me... and aren't you lucky, because I'm going to share it with you. :) This was what I had for breakfast pretty much EVERY DAY during my college experience. It was quick, easy and delicious, and made all my room-mates jelous. But it has been quite a while, and the other morning, I remembered my little microwaved gem... never to forget again! :)

*I'm going to give a recipe for 1 serving, but you can crank as many out as you please. :) This is a really handy technique if you are just making 1 or 2, but if you are mass producing, you might just want to scramble up some eggs, unless you have several microwaves handy. :)

Microwaved Egg McMuffin
1 English muffin or prepared biscuit (I like to use whole wheat English muffins)
1-2 eggs
A little mayo and mustard
1 big slice of cheese
ham, bacon, or sausage patties

Cook meat of choice and have other ingredients ready for fast assembly. Spread mayo and mustard on toasted English muffin.

Spray a hot chocolate/coffee mug with pam-spray to lightly coat the bottom and sides. Crack 1-2 eggs in and stir well with a fork until yoke is ruptured (Am I allowed to use that word with regards to cooking?) and incorporated. Microwave for 1 minute if you are doing 2 eggs and about 40 seconds if you are making one (but they cook fast, so watch it close and don't let it explode. :) Let it cool for a second and use a spoon to loosen the edges.

Place cooked egg on a toasted English muffin with cheese and meat. I like to microwave for another 20-30 seconds to melt cheese and make sure it's hot. Enjoy your EASY, YUMMY breakfast!

Happy "Late" Valentine's Day!!!

Gone are the days of home-made valentines, decorated Kleenex mailboxes, and "Do you love your neighbor?"... I had to really talk my daughter's teacher into letting me bring cupcakes. They have a strict no candy policy and they don't celebrate holidays. Rip off!!! I looked forward to those days all year!!! I'm glad we did the cupcakes because Amberlee was on cloud nine passing them out. She was so tickled with herself. I think she got 2 other little Valentine notes from classmates, and she came skipping out of the school saying "Valentines is my favorite, best day ever!!!" Oh little Amberlee... if only you knew what it could be. :) Hope you had a very "SWEET" day!!!

Fruit Cobbler

This is a LONG AWAITED recipe. My friend brought this to a baby shower... one bite and I had to have the recipe! Despite what you may think, I do have a life beyond baby showers... it just seems to be a good place to get "winning" recipes. This is definitely one of those! I thought it was delicious- I love fruity deserts and this is a GOOD ONE! Thanks Jackie!

Fruit Cobbler (From Jackie Stafford)
Filling:
4 cup fruit
1 cup sugar
1 tsp. cinnamon
2 tbsp. cornstarch

Bring to a boil and cook one minute, or till thickened.

Batter:
In a separate bowl, mix:
1.5 tsp baking powder
2 cups flour
1.5 cups sugar
1.5 cups milk

Melt: 1 cube butter in a large cake pan. (350 degrees)
Pour batter over melted butter in cake pan, and then pour fruit filling on top and bake until golden brown 350 degrees 30-40 minutes.

Serve with ice cream or whipped cream.

Daring Cook's Challenge: Cold Soba Salad & Tempura

The February 2011 Daring Cooks’ challenge was hosted by Lisa of Blueberry Girl. She challenged Daring Cooks to make Hiyashi Soba and Tempura. She has various sources for her challenge including japanesefood.about.com, pinkbites.com, and itsybitsyfoodies.com

Might I add that my own dear husband was thrilled about this challenge. He served an LDS mission in Japan for two years, so any time I attempt to make Asian food, he's a happy man. :) I have made tempura before, but I have always used a package mix, so it was fun trying to make the mixture from scratch. The batter consistency was thinner and different then I have had it turn out in the past, however, I thought the vegetables were delicious! I think part of my mistake was trying to add too many veggies to too little mixture, but it was still great. I'll just be sure to make more next time.

*Teryaki Chicken: I also made a yummy teryaki chicken to go with it by slicing 1-2 chicken breasts into strips, heating about a tablespoon of oil in a pan and pouring about 1/4 cup of teryaki sauce over it. Stir and make sure both sides are cooked through and the sauce reduces down and almost caramelizes. Serve with veggies.

Tempura Batter
1 egg yolk from a large egg
1 cup (240 ml) iced water
½ cup (120 ml) (70 gm) (2½ oz) plain (all purpose) flour, plus extra for dredging
½ cup (120 ml) (70 gm) (2½ oz) cornflour (also called cornstarch)
½ teaspoon (2½ ml) (2½ gm) (0.09 oz) baking powder
oil, for deep frying preferably vegetable
ice water bath, for the tempura batter (a larger bowl than what will be used for the tempura should be used. Fill the large bowl with ice and some water, set aside)

Very cold vegetables and seafood of your choice ie:

• I chose the use broccoli, zucchini (which is especially good!), and mushrooms. I wanted to do asparagus and carrots, but didn't have time.
• Sweet potato, peeled, thinly sliced, blanched
• Carrot, peeled, thinly sliced diagonally
• Pumpkin, peeled, seeds removed, thinly sliced blanched
• Green beans, trimmed
• Green bell pepper/capsicum, seeds removed, cut into 2cm (¾ inch)-wide strips
• Assorted fresh mushrooms
• Eggplant cut into strips (traditionally it’s fanned)
• Onions sliced

Directions:

1. Place the iced water into a mixing bowl. Lightly beat the egg yolk and gradually pour into the iced water, stirring (preferably with chopsticks) and blending well. Add flours and baking powder all at once, stroke a few times with chopsticks until the ingredients are loosely combined. The batter should be runny and lumpy. Place the bowl of batter in an ice water bath to keep it cold while you are frying the tempura. The batter as well as the vegetables and seafood have to be very cold. The temperature shock between the hot oil and the cold veggies help create a crispy tempura.

2. Heat the oil in a large pan or a wok. For vegetables, the oil should be 320°F/160°C; for seafood it should be 340°F/170°C. It is more difficult to maintain a steady temperature and produce consistent tempura if you don’t have a thermometer, but it can be done. You can test the oil by dropping a piece of batter into the hot oil. If it sinks a little bit and then immediately rises to the top, the oil is ready.

3. Start with the vegetables, such as sweet potatoes, that won’t leave a strong odor in the oil. Dip them in a shallow bowl of flour to lightly coat them and then dip them into the batter. Slide them into the hot oil, deep frying only a couple of pieces at a time so that the temperature of the oil does not drop.
4. Place finished tempura pieces on a wire rack so that excess oil can drip off. Continue frying the other items, frequently scooping out any bits of batter to keep the oil clean and prevent the oil (and the remaining tempura) from getting a burned flavor.
5. Serve immediately for the best flavor, but they can also be eaten cold.

Soba Noodles:

Ingredients
2 quarts (2 Liters) water + 1 cup cold water, separate
12 oz (340 g) dried soba (buckwheat) noodles (or any Asian thin noodle)

Directions:

Cooking the noodles:

1. Heat 2 quarts of water to a boil in a large pot over high heat. Add the noodles a small bundle at a time, stirring gently to separate. When the water returns to a full boil, add 1 cup of cold water. Repeat this twice. When the water returns to a full boil, check the noodles for doneness. You want to cook them until they are firm-tender. Do not overcook them.
2. Drain the noodles in a colander and rinse well under cold running water until the noodles are cool. This not only stops the cooking process, but also removes the starch from the noodles. This is an essential part of soba noodle making. Once the noodles are cool, drain them and cover them with a damp kitchen towel and set them aside allowing them to cool completely.

Deeply Chocolate Gelato

My mom and dad combined forces to made this AMAZING Italian Ice-cream... so rich and yummy. (Mom made the mixture and dad runs the ice-cream maker. :) It reminded me a frozen rich chocolate pudding or a Wendy's Frosty times ten! Really yummy!!! Mom said she had it first at my sis-in-law Chelsea's and she just thought it was heavenly. I'm glad I got a good sample, too! It's not every day that chocolate freezes into something this good. :)

Deeply Chocolate Gelato (Ina Garten)
2 1/4 cups whole milk
1/3 cup heavy cream
3/4 cup sugar, divided
1 cup unsweetened cocoa powder (recommended: Pernigotti)
2 ounces bittersweet chocolate, finely chopped
4 extra-large egg yolks
2 tablespoons Mexican coffee flavor liqueur (recommended: Kahlua)
2 teaspoons pure vanilla extract
Large pinch kosher salt
8 chocolates, roughly chopped, optional (recommended: Baci)

Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.
Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!
Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.
Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving.

Peanut Butter Cookie Dough Balls

My friend Melissa shared some of these yummy cookies balls with us. My girls actually got a sample a while back from her husband, our manager. I was busy paying rent, and when we were at the office window, he shared a couple cookies with them. Now, they beg me to take them to the office for cookies... they think it's like the dum-dums or Fruities at the bank. I'm not sure how to break this trend, but now that I have the yummy recipe, I can just pack down my own cookies or they can get their "fix" beforehand. :) ...And I can too, of course. :)

Peanut Butter Cookie Dough Balls
(I got this from Melissa, who found it on Peasandthankyou.com, and she was inspired by Annie the Baker’s Cookie Dough Balls, just to give credit where credit is due. :)
Makes 12-18 dough balls
1/2 c. non-dairy margarine (i.e. Earth Balance)
3/4 c. natural peanut butter
1/2 c. organic brown sugar
3/4 c. organic powdered sugar
1/2 t. vanilla extract
1 t. baking powder
1/2 t. baking soda
3/4 t. salt
1 c. whole wheat pastry flour
1/2 c. unbleached organic flour
1/2 c. natural peanut butter chips
1/2 c. non-dairy chocolate chips

Using a stand mixer, beat margarine, peanut butter, sugars and vanilla until fully incorporated.
In a separate bowl, combine baking powder, baking soda, salt and flours.
Add dry mixture to the mixer bowl a little at a time.
Mix until a dough forms.
Add your chips. There’s no need for exact measurements here. I won’t tell.
Combine and chill dough for 30 minutes.
***Edited to add: your dough may seem a little dry based on the type of peanut butter used (I used Skippy natural). If you cannot get it to come together by mixing or packing it into your scoop tightly, you can try adding an additional tablespoon of peanut butter or non-dairy milk.

You could just eat the dough at this point, then click on the “Contact Me” button and propose marriage. If you want the full Cookie Dough Ball experience though, preheat your oven to 350 degrees. Scoop dough with a mini ice cream scoop (or your fingers) and place balls on a cookie sheet.

Bake for 10-12 minutes. They’ll still be soft and look much like they did going in, but don’t overbake. Let the dough balls rest on the pan for a minute before transferring to a cooling rack.

Chicken Pot Pie with Whole Wheat Pie Crust

I FORGOT THE CHICKEN! Honestly- take the chicken out and all you have is "pot pie" and how tempting does that sound? I couldn't believe I forgot it! It was a long day though... I was just happy to put the top on and pop it in the oven... and it was at that moment that I realized I was missing a "key" ingredient. Despite my "forgetfulness", it tasted grand... happy news for the vegetarian. A yummy pie with or without the chicken. :) I just made a regular pie crust and subbed white for wheat, but admittedly, the crust wasn't amazing. It was a little dry and crumbly- I had to add more water to get it to hold together at all... I think I just needed to find a good whole wheat recipe. Still good though.

Chicken Pot Pie (Betty Crocker)
1 package (10 oz) frozen peas and carrots (I peeled and thinly sliced potatoes, carrots, celery, and added some frozen peas instead if the frozen package.)
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion (Give me a break... do people really just chop up 1/3 cup and "reserve" the rest? Do a whole onion, I would sleep better if you did!)
1/2 tsp salt
1/2 tsp pepper
1 3/4 cup chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey (You almost forgot too, didn't you? :)
Pastry for 9-inch Two-Crust Pie

1. Rinse frozen peas and carrots in cold water to separate; drain. (Or cut up all those veggies I mentioned above.)
2. Melt butter in 2-quart saucepan over medium heat. Stir in flour, onion, salt, and pepper (and all the veggies if you do it that way.) Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute, Stir in chicken (yes chicken!) and peas and carrots; remove from heat.
3. Heat oven to 425.
4. Make pastry. Roll two-thirds of the pasty unto 13-inch squares. Ease unto ungreased square pan (9x9x2 inches) (I just did mine in a pie dish and I doubled the recipe so I would have two pies.) Pour chicken mixture into pastry lined pan.
5. Roll remaining pastry 11 inch square. Cut out designs with 1 inch cookie cutter. Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute.
6. Bake about 35 minutes or until golden brown.

Fruity Homemade Ice Cream

My friend made this ice cream A LONG while back at a baby shower... but even with the passage of time, I have not forgotten it's goodness. I have wanted an ice cream maker ever since, just so I could make it. Then my sis-in-law started posting all these incredible ice cream recipes and I wanted one even more, and she and my brother made my dreams come true this last Christmas when they bought me an ice cream maker!!! This was the first recipe I decided to try out and it was quite heavenly. (The kids were TOTALLY entertained watching the whole "spinning" process.) I still have some quirks to work out with the maker, but it was absolutely delicious! Start wishing for one so you can make it... maybe next year for Christmas you will get it... but only if you are really good! :)

Fruity Homemade Ice Cream (From Leslie Rogers)
**This recipe is for a six quart sized ice cream maker. If you have a smaller one just half everything- I halved it and it was great.

1 quart whipping cream
4 cups sugar
1 pkg. frozen raspberries (I used some of my fresh frozen blackberries.)
(12 oz.)1 pkg. sliced sweetened frozen strawberries (I substituted blueberries- didn't it make it so pretty!)
1 large can (20 oz.) crushed pineapple
4 bananas chopped
1/2 cup orange juice concentrate
1/4 cup lemon juice

Place all ingredients in big bowl and stir till combined. Dump into ice cream maker cylinder. Add milk to the fill line, leaving1 ½ in. from the top. (Make according to your ice cream maker instructions. If yours uses ice and rock salt, I usually use either 1 1/2 bags of ice, or get a really big bag.) Enjoy!!!

Eggplant Lasagna

Well, I got brave again and purchase another eggplant... it is just such a foreign food for me, but so lovely and smooth and purple, that it tempts me, and I buy it... and I'm usually quite baffled to know what to do with it. However, this time, I remembered my mom mentioning that she and my Grandma had made a lasagna with one that was really good and supposedly very low in calories... going right a long with everyone's new years resolutions, right? :) So I found a recipe (from Foodnetwork.com) and thought I would give it a try. It turned out pretty good. Eggplant just has a weird flavor and texture to me that I just can't quite get past, but Doug really liked it, and the kids actually did pretty good on theirs too... enough sauce and cheese to carry you through. :) I thought it was smart to pre-cook the eggplant because I don't think it would get cooked through otherwise.

Danny Boome's Eggplant Lasagna

• 2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
• 5 tablespoons olive oil, divided plus more for baking dish
• Coarse salt and freshly ground black pepper
• 1 cup thinly sliced cremini mushrooms
• 2 garlic cloves, minced
• 1 tablespoon freshly chopped thyme leaves
• 1 (15-ounce) container whole milk ricotta cheese (I used a container of cottage cheese for lack of ricotta. :)
  
• 3 large eggs
• 1 cup grated Parmesan, divided
• 2 tablespoons freshly chopped oregano leaves
• 2 cups Nona's Marinara Sauce (I was in a hurry and used the spaghetti sauce from a can... FOR SHAME, but this looked like a good recipe.)
  

Preheat oven to 400 degrees F.

Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.

Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms. Saute until soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked remo

ve and set aside to cool.

In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.

Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay 4 slices on top followed by the ricotta mixture. Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup Parmesan. Bake until golden brown, at 350 degrees, for 30 minutes.

Recycled Chunky Crayons

I'm not usually "allowed" to color with my kids, because I have a serious history of breaking their crayons. It pretty much happens every time. I'm a lefty, and then I think I push too hard or something, and they always snap. So because I can't blame ALL the little broken chunks of crayon on the kiddos, I came across a fun "recycling" idea from Make and Takes that I thought I would try with the kids. It is a great way to use up all those broken crayon bits and the kids can help. My daughters were busy peeling crayon wrappers for almost 2 hours straight! It kept them very busy and they were quite determined. :) Their little fingernails were just stubs by the end, but they thought it was worth it. My oldest said that, "This is the best day of my life!" It doesn't take much to please them, does it? They love their new crayons- their favorite feature is that they stack. Easy project and your kids will love you for it! :)

*I used my old muffin tins because I was a bit nervous, and it did leave a bit of residue even after my vigorous scrubbing. The Make and Takes gal did this with silicone ones, and I think they would probably pop out a lot easier, but it did work. The freezing idea would probably really help too.

Recycled Chunky Crayons
1. Get out your old crayons. Take off the paper (if it is still on) and break them up into smaller pieces (kids love to help with this.)

2. Spray your muffin tin (below is a mini muffin tin) with vegetable spray and pour some crayons into each spot. The more or less you put depends on what size you want for each chunky crayon. You can also group the crayons into colors that are fun together, red and blue for purple, pink tones or blue tones.

3. Place the muffin tin full of crayons into a preheated oven of 275 degrees F. I used both mini muffin tins and large muffin tins. Watch them carefully, they will melt fast. Bake them for about 7-8 minutes. (We did big ones and it took a little longer.) When they looked melted enough, carefully and slowly remove them from the oven. You can stir them with a toothpick for a swirly look, or leave them as is. Let them cool completely (can be placed in the freezer to speed up process once the tin is not so hot.)

4. Once cooled, the crayons can be popped out of the muffin tin, tap the back to help this process. Then get the paper out and your ready to color.

Homemade Pita Bread

One of my VERY favorite places to eat is the Pita Pit. I LOVE a nice warm pita with grilled chicken and veggies in it... and way too much ranch and teryaki sauce. We have a pretty tight budget right now though, and eating out isn't much of an option lately, so I've been trying to turn my kitchen into the Pita Pit, and I've happily experienced some success! I tried out this great recipe for homemade pitas. They were delicious! It was pretty easy and I thought it was cool that you can add wheat or just make them all white. We made Chicken Caesar Burgers in a fresh pita and it was very yummy! (I cooked the ones in the above picture just a little too long- don't let them get very brown or they are crusty and don't pull apart very well.) *These pitas can be stored for up to 3 days in an airtight container or for 2 months in the freezer.

Pita Bread (William-Sonoma)

Ingredients:

1 1/2 cups lukewarm water
1 Tbs. active dry yeast
1 tsp. sugar
1 cup whole wheat flour
3 cups white bread flour
1 1/2 tsp. salt
2 Tbs. olive oil

Directions:
Put 1/2 cup of the lukewarm water in a small bowl and stir in the yeast and sugar. Cover and let stand in a warm place until foamy, about 10 minutes. In the bowl of a stand mixer, stir together the whole wheat and bread flours and salt. Pour in the yeast mixture, olive oil and the remaining 1 cup lukewarm water. Using the paddle attachment, mix until a dough forms. Fit the mixer with the dough hook and knead until the dough is el

astic and springs back when gently pressed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a dish towel, and let stand in a warm place until doubled in size, about 1 hour. Preheat a pizza or baking stone in a 450°F oven for 30 minutes. Line 2 baking sheets with parchment paper. Punch down the dough and turn it out onto a clean, lightly floured surface. Form into a log and cut into 12 equal pieces. Working with 1 piece at a time and keeping the remaining pieces covered, roll out each piece of dough into an oval or circle, about 1⁄8 inch thick.

Place on the prepared baking sheets, cover loosely with plastic wrap, and let rest in a warm place for 20 minutes.Working in batches, carefully place 3 or 4 pitas flat on the preheated pizza stone and bake until fully puffed and slightly browned, about 3 minutes. Keep the pitas warm in a slightly damp towel while cooking the remaining pitas. Makes 12 pitas.

Adapted from Williams-Sonoma TASTE Magazine, "Lunch on the Porch," by Donata Maggipinto (Summer 2002).

Did Someone Say German Chocolate Cake?

Yes. It was my husband. This is his favorite birthday cake request. I usually get a German Chocolate cake mix (dare I say the word... or words?) and the pre-made pecan coconut frosting. It's not bad... but THIS is TEN TIMES better! I thought this year I would do it up right, and you could definitely tell this was the real deal. I stuck with the "Baker's" recipe. But for the frosting, I was inspired by my friend Emily's German cake and frosting a while back. She was the one who told me this whole process was do-able, and this frosting is REALLY GOOD! Anyway- Happy Birthday to my hubby! Three layers of chocolate-y LOVE for you!

Original Baker's German Chocolate Cake

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate

1/2 cup water

4 eggs, separated

2 cups flour

1 tsp. baking soda

1/4 tsp. salt

1 cup butter, softened

2 cups sugar

1 tsp. vanilla

1 cup buttermilk

HEAT oven to 350°F.

COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

ADD egg whites; stir gently until well blended. Pour into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Coconut-Pecan Filling and Frosting
1 cup Evaporated Milk
1 cup Sugar
3 Egg Yolks
1/2 cup Butter
1 teaspoon Vanilla

Combine all ingredients. Mix well. Cook over medium heat on stovetop until thickened, about 12 minutes. Add 1/3 cup Coconut and 1 cup Chopped Nuts. Pour over cake.

Herb-Crusted Flounder Fillets in Roasted Garlic Sauce

I found some yummy fresh fish the other day, and decided this would be a good way to cook them up. I was so happy with the results- fish can be so dry and well... "fishy" tasting, that I am totally converted to smothering it in a yummy gravy like this. It didn't take long to make, and it made it so moist and delicious. Even the kids liked it! We'll definitely have to try this one again! (I used tilapia fillets- they are a bit cheaper. My husband doesn't like it quite as much, but I pretty much like any white, big-boned fish.)

Herb-Crusted Flounder Fillets in Roasted Garlic Sauce

Recipe from Robin to the Rescue
Coating a mild-tasting fish like flounder with a variety of herbs and spices is a quick and easy way to turn a simple meal into a stellar one. The sweet, caramelized garlic sauce is the icing on the cake.
Total Time; 30-35 minutes
Prep time: 15-20 minutes
Active cooking time: 5 minutes
Walk-away time: 10 minutes
Serves 4

Ingredients
• Cooking spray
• 1/2 cup garlic cloves, peeled
• 4 flounder or halibut fillets (about 5 ounces each)
• Salt and freshly ground black pepper to taste
• 1 tablespoon spicy brown mustard
• 1/4 cup all-purpose flour
• 1 tablespoon chopped Fresh parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 cup reduced-sodium chicken broth, divided
• 2 teaspoons cornstarch


Directions
1. Preheat the oven to 400°F. Coat a large baking sheet with cooking spray.

2. Wrap the garlic cloves in aluminum foil and roast until golden brown and tender, about 15 minutes. Remove from the oven and keep the oven at 400°F.

3. Meanwhile, season both sides of the fish fillets with salt and pepper. Brush both sides with the mustard. Set aside.

4. In a shallow dish, combine the flour, parsley, garlic powder, onion powder, oregano, thyme, and '/4 teaspoon each salt and pepper. Mix well. Add the mustard-coated fish to the flour mixture and turn to coat evenly. Place the fillets on the prepared baking sheet and spray their surfaces with cooking spray. Bake until fork-tender, 10 to 12 minutes.

5. Meanwhile, transfer the roasted garlic to a small saucepan and add 3/4 cup of the broth. Set the pan over medium-high heat and bring to a simmer, stirring with a whisk to break up the garlic. Dissolve the cornstarch in the remaining 1/4 cup broth and add to the simmering liquid. Cook for 1 to 2 minutes, whisking, until the mixture thickens to the consistency of gravy.

6. Serve the fish with the roasted garlic sauce spooned over the top.

Make it a meal kit: Coat the fish with the mustard and herb crust and wrap each fillet individually in plastic wrap to protect the crust. Prepare the sauce and store in a scalable plastic container. Both will keep in the refrigerator for up to 2 days. When ready to finish the meal, bake the fish as directed and reheat the sauce in the microwave for 2 to 3 minutes on LOW. Serve as directed.