Cheesy Baked Faralle

One of my New Year's resolutions is to be a more efficient cook. With the second baby on the way, my meals are going to have to get streamlined if I'm going to have a chance of getting dinner on the table. I don't know how all you moms with big families do it! Hopefully I'll get the hang of it with practice.


So I was happy to see how few steps are in this recipe by the Food Network's Giada. Plus, it's delicious—a lightly creamy red sauce, thanks to the addition of mascarpone cheese, with gooey smoked mozzarella on top. It was perfect for taking to a friend who just had a baby because I could make it during T's naptime, stick it in the fridge, and take it to her cold so that she can pop it in the oven whenever she feels like it. Easy breezy.

Cheesy Baked Farfalle
Adapted from Giada's Cheesy Baked Tortellini

2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1/2 pound farfalle pasta
1 cup mozarella cheese, grated
1 cup smoked mozarella cheese, grated

Preheat the oven to 350 degrees F. Lightly oil an 8 x 8 by baking dish.

Cook the farfalle in a large pot of water for about 7-8 minutes. (You want to leave it slightly undercooked because it will bake in the oven.) Drain well. Whisk together the sauce, mascarpone cheese, parsley and thyme. Add the pasta to the sauce and toss to coat. Transfer the pasta mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and regular mozarella.

Cover with foil and bake for about 10 minutes. Remove the foil and let cook until the cheese bubbles and is slightly golden, about another 10 minutes.

Good News for Pizza Lovers!

The other day, a friend told me she had successfully baked her homemade pizza on parchment paper—which entirely eliminated the oh-so-awkward transfer of the pizza from the peel to the stone. Of course, I couldn't resist trying it immediately, so I did, and (drumroll please) she was right!


Preheat oven to 425. Simply spread some parchment paper over your pizza peel, sprinkle cornmeal, roll out the dough, and add toppings. Roughly trim the edges of the paper to about an inch from the crust, creating a circle instead of a square of parchment paper underneath the dough. Then relish the ease with which you slide the pizza onto the preheated stone!

The only disadvantage is that you can't crank the oven up as high, because parchment paper isn't meant to be heated above 425. But especially if you place the stone on the bottom rack, you should have no problem getting a nice, crispy crust nonetheless.

Just so no one sues me if the parchment paper somehow ignites in your oven, please keep an eye on it the first time you try this. Don't throw the pizza in the oven and leave for 40 minutes. (But really, who would do that??)

Jamba Juice's Blackberry Bliss?

I can't claim this is exact, but I don't think you'll miss the resemblance in flavor when you try it. The Blackberry Bliss is my husband's favorite at Jamba right now, so we had to give it a whirl at home. Plus, what's better is that it's WAY healthier! Thanks to the spinach and ground flax (which you won't notice!), you won't even feel guilty slurping this baby down!


First, puree the following in your blender:
2 cups spinach
1/2 cup water

Add the following, and begin pulsing.
1 1/2 cups frozen strawberries
1/2 cups frozen mixed berries
6 blackberries
1/2 cup pineapple
1/4 cup yogurt
1/4 cup sugar (plus a couple of Tablespoons, depending on how sweet you like it.)
3 Tablespoons ground flax

Lastly, add water and blend to get the smoothie to the right consistency (I'll say about 3/4 cup, added gradually. But that will depend on whether all of your fruit was frozen or not.)

Let me know what you think!

Maybe this will help negate all the nutella I've eaten lately...

Hot Chocolate

Happy Sunday! I made sugar cookies tonight. Someone please remind me next time I want to make them to just wait until my kids are old enough to enjoy it. The millions of steps with a clingy, grabby toddler is just not worth it! I was amazed at how many cookies that kid managed to stick his hands in, even when I thought they were out of reach! (He also somehow grabbed my cell phone and threw it squarely into a freshly frosted cookie...but hey, that's just life with a toddler!)

So, as chilly weather is slowly but surely coming my way, I am elated the hot chocolate season is beginning! My new obsession is perfecting the art of GREAT hot chocolate. We used to frequent Hatch's Family Chocolates in Salt Lake City and the South Bend Chocolate Cafe when we lived in South Bend, Indiana. Their hot chocolates taste like straight-up melted European chocolate. (None of this Hershey's stuff.) Mmmmmm!

Thank you, Google Images, for the photo. It was too dark to take a photo of my concoction last night.

So far, this is what I've learned about making fabulous homemade hot cocoa.

1. Start with a chunk of GREAT chocolate. We just bought a few ounces of Gittuird __ at our beloved Milk Pail in Palo Alto. (Amazingly, the chocolate cost $1.45) Cut the chocolate into small pieces.
   
2. Put milk and chocolate slivers in a small saucepan—about 1 ounce of chocolate per cup of milk. Add a couple of T. sugar, depending on your sweetness preference.
   
3. Heat milk until it is hot but not bubbling. Stir frequently.
   
4. Toward the end, add a bunch of mini marshmallows and allow them to melt partially so the cocoa gets good and frothy!
   
5. Serve with a cinnamon stick for stirring. Enjoy!
   

And as a side note... It's a boy!

Homemade Cinnamon Applesauce

...with an announcement on the side!


Hi everyone! I can't tell you how much I've missed frequently updating this blog...But there's not a lot I can do because nothing I can make ever sounds good and what I do make usually doesn't turn out. If you don't already know, I'm expecting again! We are excited!

My pregnancy has been nothing to complain about by any means, but I so miss COOKING! I scour food blogs for meals that sound good, but rarely does something strike my fancy. Interestingly, all food outside of this house sounds delicious... As long as I don't have to make it or clean it up, I'm happy! Maybe I should turn this blog into a restaurant review blog for the rest of my pregnancy...

BUT, fall is my favorite season for cooking and baking, so maybe my tastes buds will start being my friends again soon. :)

Even with all that said, this homemade applesauce hit the spot!


Cinnamon Applesauce
7 apples, peeled, cored and diced (I used 5 Mackintosh and 2 Honeycrisp)
1 cup (or less) water
1/4 cup sugar
1/2 tsp. cinnamon

Combine all ingredients, and let simmer on medium heat, covered, for about 15 minutes, or until apples are tender. Stir about every five minutes. Mash with a whisk when finished cooking, and enjoy!

A few tips:

• The sweeter the apples, the less sugar you have to use. Talk to your produce man!
• I suggest starting with less than a cup of water and seeing if you need more as the cooking goes on. Who wants watery applesauce??
• As you can see from the pic, I like my applesauce to taste and look homemade, which is why I leave some rustic chunks in. Mash to your desired consistency. :)
  

Kitchen Tip: Baked Chimichangas

New and healthier cooking method! Baked Chimichangas! It's a simple but pretty sweet idea. Why didn't I do this earlier?? Simply wrap the chimis like you normally do, lay them on the baking sheet, and brush lightly with canola oil. Then bake at 375 for about 20 minutes, or until golden and crispy.

Check out that photo—Can you even tell it's not fried?

Cheers for lower cholesterol!

Pasta with Cherry Tomatoes and Arugula

While I'm on a tomato/basil kick, I might as well go all the way and share another favorite. This is a simple, light meal you can make the next time you get home from a farmers' market. Click on over to this New York Times recipe. Try using Ronzoni Smart Taste pasta for extra fiber—it's available all over the place. Thanks for stopping by!

PS. I forgot the arugula today, which is why isn't not in the photo. :)

Balsamic Bruschetta

The best thing I've bought all summer was a $2.99 basil plant at Trader Joe's. Just looking at it on the patio makes me happy. We've had some fabulous margarita pizza and bruschetta since the basil plant joined the family.

Don't you just love bruschetta?? Basil, tomatoes, and garlic on french bread—what's not to love? This is a great, simple recipe that is a snap to make yet tastes so fresh and flavorful that you won't stop eating until the bowl is clean.

Balsamic Bruschetta
from allrecipes.com

8 roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced

Combine everything, toast the bread, and enjoy! Rub the toasted bread with a cut clove of garlic and drizzle with a little olive oil for some extra flavor. If you let the bruschetta sit in the fridge for an hour or two, it will taste even better.

Chili Frito Pie

A great way to eat chili.


Did anyone else grow up on chili frito pie? Seriously, I'm curious! I haven't made this in a long time, but tonight Ryan was working late and I felt like cuddling up with something warm and homey. Few things take me back to my growing up years like chili frito pie.

My mom makes a super-simple, weeknight chili that only involves 5 ingredients: browned hamburger, diced white onion, a can of ranch style beans, a small can of tomato sauce, and a tablespoon or so of chili powder. The secret ingredient is the ranch style beans—This simple can is full of spices (chili peppers, garlic salt, onion powder, paprika, etc.), meaning it does all the work for you.

But even if you never try this oh-so-easy chili, definitely be sure to make the pie—Layer fritos, chili, cheese, and onions, and enjoy!

Birthday Cake Goodness

I apologize for my absence. It's summer—everyone deserves some vacation! I'll post soon about my son's birthday cake. Thanks for visiting!

Caesar Wraps with Homemade Croutons

Is it Friday yet? Well, we're getting close!

Caesar wraps are my new favorite lunch item, and homemade croutons take them from not-at-all-homemade to semi-homemade. :) I can't believe this was my first time making croutons. I had so much fun!


There are a hundred ways to make them, but I made these with half of a big loaf of ciabatta bread, cut into cubs; 4 Tablespoons butter; 2 (small) cloves of garlic; and a dash of fresh rosemary and dried oregano. I also happened to have a couple leftover basil leaves, so I sliced those and threw them in as well. Bake on a baking sheet for about 15 minutes at 350 degrees. Stir the croutons halfway through the baking time. Voila!

May I also recommend Girard's Light Caesar dressing. As I'm sure you know, Caesar dressing can have more than 20 grams of fat in 2 Tablsespoons, so beware! Girard's Light Caesar has 8 grams of fat and is still delicious.

I hope you find this little lunch idea helpful. (Lunch is the hardest meal for me—Am I alone??) Anyway, as always, thanks for visiting!

"Love. Without the Handles."

That slogan cracks me up. It belongs to one of my new favorite products—Popchips. (And no, I don't get paid to do endorsements; I just like to share great finds with you!)


I first sampled these chips at Costco, and I've also seen them at several other grocery stores. They taste amazing and give you all the satisfaction of a fried potato chip, but with much less fat! Twenty-two chips have only 4 grams of fat. As my friend Amber pointed out, that's less than Wheat Thins! So if you miss the days when you didn't know how bad regular Ruffles are for you, then pick up a bag of Popchips STAT. Happy snacking!

Jubilee Jumbles!

We had a marvelous time with family in town. In one long weekend we saw the Golden Gate Bridge, Pier 39, four beaches, and two farmers' markets. I've spent the week since then adjusting to real life—Baby T and I are both missing having other people to entertain him 24-7!


To ease us back in to real life, I had to make my all-time favorite cookie. I owe my mom (by way of Betty Crocker) for this fabulous treat. Super soft because of the sour cream, and with a buttery icing I know you'll love—be sure to give these a try!

Betty Crocker's Jubilee Jumbles
2 3/4 cups flour
1 1/2 cups brown sugar (which always means packed)
1 teaspoon salt
1/2 teaspoon baking soda
1 cup dairy sour cream
1/2 cup shortening
2 eggs
1 teaspoon vanilla
half a bag of semi-sweet chocolate chips (Our family's addition. Don't skip these!)

Preaheat to 375. Mix all ingredients together. Cover and chill for one hour. Drop dough onto cookie sheet with spoons. Bake for 10 to 12 minutes or until slightly golden on top.

Glaze:
Start by melting 6 Tablespoons butter in a saucepan on medium heat. Remove from heat, and stir in two cups of powdered sugar. Add more powder sugar, 1/2 cup at a time, until just barely frost-able. Stir in 1 teaspoon vanilla. Frost cookies once they have cooled.

Too Much Fun!

We're spending the week being tourists in our own town, since we have family in town. I'll be back next week!

Texas Sheet Cake

Happy holiday weekend, everyone! Few things say 4th of July to me more than Texas Sheet Cake. (Thanks, Mom, for all the good food growing up, especially around holidays!) This is super easy to make and sinfully delicious to eat. Enjoy!

The cake:
1/2 cup + 1 Tablespoon cocoa
1/2 teaspoon salt
3 cups sugar
1 1/2 cups butter, melted
5 eggs
2 1/2 teaspoons vanilla
3 cups flour

The icing:
3 1/2 teaspoons cocoa
1/2 cup butter
6 Tablespoons milk
1/2 teaspoon vanilla
6-8 cups powdered sugar

1. Mix all ingredients together. Whisk until clump-free. Spread evenly into a buttered cookie sheet. Bake in a preheated 350 degree oven for about 30 minutes.
2. For the icing, bring all ingredients except the powdered sugar to a boil in a saucepan. Then add powdered sugar about a cup at a time until it reaches a slightly frost-able consistency. Poor over the cake and spread evenly.
   

The rest of our 4th of July menu this year consists of grilled asparagus and cremini mushrooms, root beer, and spicy burgers—topped with roasted poblano peppers and jalapeno slices!

I halved this recipe, as I so often do, mostly because I have a hard time putting 3 sticks of butter into anything! I made it in a 9x13 baking dish...perfecto!

Pizza Again?

Are you one of those people who could eat pizza every day for a week without getting sick of it? I hope so! Because I'm posting about it again.


I read this post by Natalie from Perry's Plate, and I knew that if it really tasted anything like Papa John's crust, it would be a winner in this house. And let me tell you—she's right! This homemade crust is the closest I've made to restaurant quality. I still truly love my original recipe (seen here and here), but now I have two regulars. This new one has to be prepped 24 hours ahead, where my other only takes about 20 minutes. So I'll definitely use both.

Pizza Pizzas
From Alton Brown, Food Network (via Perry's Plate)

2 tablespoons sugar
1 1/2 tsp salt
1 tablespoon olive oil
3/4 cup warm water
2 cups bread flour
1 teaspoon instant yeast
2 teaspoons olive oil

1. Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour in the bowl of a standing mixer. Spray the dough hook attachment with cooking spray. Turn machine to low and mix until the dough just comes together. Then knead for 15 minutes on medium speed.
2. Tear off a small piece of dough and flatten into a disc. Stretch it until thin. Hold it up to the light to see if the taut membrane has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
3. Place the ball of dough in a stainless steel bowl. Add 2 teaspoons olive oil and toss the dough to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
   
4. Preheat oven (between 450 and 500), with stone on lowest rack. Flatten into a disc (or two, depending on the size of pizzas you want) on a pizza peel, and top immediately with toppings for a crisp crust. For a chewy crust, let the dough rest for 30 minutes before topping.
   
5. Spread cornmeal on stone (careful - it's hot); slide the pizza on. Bake until crust is golden brown. Let sit for a few minutes after you've removed it from the oven. Voila!