Molasses Crisps with Sweet Potato Buttercream Frosting

Very rich, but delicious, cookie that I baked today to welcome fall! Even though it's not very fall like outside with all of this rain. Sorry, Texas, wish I could send it to you. :(

What you'll need:

• 3/4 c. shortening
• 1 c. packed brown sugar
• 1 large egg
• 1/2 c. molasses
• 2 1/2 c. all purpose flour
• 1/2 tsp. salt
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 tsp. allspice
• 1 tsp. nutmeg

To make these delicious, soft, fall cookies:

1. Cream shortening and brown sugar
2. Stir in egg and molasses and stir well
3. Fold in dry ingredients and stir
4. Cover and chill for 1-2 hours, or until dough is firm
5. Preheat oven to 350 degrees
6. Take a spoonful of dough and shape into a ball with your hands
7. Roll that dough ball in a little white granulated sugar
8. Place on slightly greased baking pan
9. Bake for 9-10 min.

For the buttercream frosting you'll need:

• 1 c. milk
• 4 Tbsp. all purpose flour
• 1c. granulated sugar
• 1 c. butter, softened
• 2 tsp. vanilla
• 1/4-1/2 can (16 oz.) sweet potato or yam whichever they have it labeled

To make it:

1. Heat flour and milk together over medium low heat, stirring often, until it thickens (about 5 min)
2. Set aside to cool.
3. Cream together butter and sugar until light and fluffy
4. Mix in sweet potato (it should be pre cooked so that it mashes really easily) The frosting will be a little thin and orange-ish.
5. Add in vanille and beat again
6. Finally add in flour and milk mix and mix it really well.
7. I refrigerated my frosting so it would set enough to be spreadable on my cookies.

I could only eat like 3 of these before I was completely full! But they are so good <3

Here are a few pictures of my final result :

Perfectly soft cookies!

Delicious frosting

Welcome to Fall - NOW WHEN WILL THE RAIN LEAVE

Ok so I got all excited about the fall season starting up last weekend when, out of the blue, we went from 95 to 65! It was SO nice. I started busting out the boots from storage, the sweaters from the back of my closet, and the scarves and fall recipes were just making me so happy. I freaking love fall. Every time it comes around, I make more fond memories of apple cider, trips to the pumpkin farm, carving a MILLION pumpkins, and making delicious things with that special fall taste to it. My friend Meryn said it perfectly -

Every time I see pumpkins, all I can think of is how those specific pumpkins aren't actively in my food and how they need to be in my food right now. Those pumpkins need to get in my coffee beverages. They need to get in ALL of my baked goods. Do you see how fat I'm not, pumpkins? Yeah, well, that's gonna change, because it's time to eat ALL of the pumpkins.

Amazing stuff and pretty much my brain waves during this season. Pumpkin Spice Latte from Starbucks, here I come. Sweet potato and pumpkin bread? You are on my list. Pumpkin cream cheese frosting on a coffee cake?? YOU'RE MINE. So, to kick off the lovely season (despite the ridiculous amount of rain and muggy heat we are getting on this mid-September day), I am making a batch of Molasses Cookies. Tasty.

Recipe to follow :) My dumb blog will not let me stop writing in bold and italics now. Thanks Meryn's quote!!!

Quesadillas to Celebrate Texas!

Hello again fellow food lovers. I have been out of my mind planning this wedding. It can get so complicated and JUST when you think you have it figured out, there's a new variable thrown in there! I think (hope) I will have the venues picked out by the end of the week. Then I can send out save the dates. :) The engagement pictures are so awesome I can't wait to put them on the save the dates and show them off!!

Here's an example of the one I want to use.

Pretty nice.

So I finally got some time in between my crazy school load and my busy work with the wedding to make some food. I went home to Texas last weekend to scope out venues with Steven's mom and aunt and remembered how much more AWESOME the tortillas are in Texas than here on the east coast. Plus, they're dirt cheap too! So I smuggled two gigantic packs of tortillas home in my bags. Then, I made teriyaki steak quesadillas.
Delicious.
Here's how it's done!

TERIYAKI STEAK QUESADILLAS

• 1/3 c. reduced sodium soy sauce
• 1/3 c. reduced sodium chicken stock
• 1 Tbsp. brown sugar
• 1 tsp. minced fresh gingerroot (or 1/4 tsp. powdered ginger)
• 1/2 tsp. onion powder
• 1 clove of garlic, minced
• 1 beef top sirloin steak
• 1/2 c. sliced red onion
• 1/2 c. sliced green bell pepper
• 1 Tbps. olive oil
• salt and pepper
• 2 c. shredded part skim mozarella cheese
• some flour tortillas

In a small bowl, combine the first six ingredients to make an awesome marinade. Then stick the marinade inside of a resealable plastic bag - then add the steak to it. Let that sit in the refrigerator for about 2 hours. I only did one hour, and it turned out delicious, so it's up to you.

In the meantime, slice those onions and green bell peppers. When it gets close to the end of the marinade time, start a skillet on medium heat with about a Tbsp. of olive oil. Toss in the onions and bell peppers, salt and pepper to taste, and cook until crisp-tender. Take off heat and keep nearby.

When the meat is finished marinading, take the meat out of the bag and put it on the grill for however long you like your steaks. I like mine pretty rare, so it was not on there very long. Reserve 3 Tbsp. of the marinade to put on the filling.

When the steak is done, take it off and cut it up into bite size pieces. Lay a tortilla flat and put some mozzarella cheese on it. Then, layer with some steak pieces, a few onions and peppers, and some more mozzarella cheese. Sprinkle a spoon full of the marinade on top of all of that and then seal the deal with a second tortilla. I pan fried mine in olive oil until just browned, but you can also put them on the grill if you want. Slice into six pieces (honestly this part doesn't matter if you just want to eat it whole).

Steven loves his with jalapenos, I like mine with sour cream and salsa. Either way, you have a unique tasting, amazing quesadilla!!

Heading to the Chapel

So... my apologies for the massive break in posts, but something VERY exciting happened on my trip home from Germany! Steven proposed!!!! I know I was excited! His proposal was sooo cute and original and made me laugh. So, tonight, while I am preparing fajitas (Steven's grilling the meat!), I figure I would make a quick sharing post with a few of the juicy details. :)

My flight was delayed a whole day, as you remember, by United for "operational issues". Whatever that means. So that apparently screwed up his plans the first time. When I finally did get to the airport, I didn't even have a seat on the plane. I waited and waited until finally, they called me up as one of the last passengers on the plane. Luckily, I got the very last row of people so I had close access to the toilet and I could recline without bothering anyone. I know most people don't like being by the bathrooms, but I think it was perfect. During the flight, my left contact ripped in half and so I spent most of the flight trying to see out of just one eye. When I landed, I had a headache, couldn't see, was exhausted, and very irritated because of my dumb contact. Plus, when I landed, Steven wasn't even at the airport because I couldn't tell him that I had gotten on an earlier plane! So I meandered through security as slow as I could and tried to call him with my P.O.S. Verizon cell phone reception. Couldn't hold a call... typical. But once I walked out of the security, through customs, etc., I found Steven standing there with his face in a massive bouquet of my favorite flowers!

Little did he know that he had gotten this orange and red pollen ALL OVER HIS FACE!  Haha it was great! He was all dressed up with a face full of pollen. I helped him clean it off and we got to his car. He handed me a wooden heart with a night scene he had burnt into the wood with his own wood burner. It said, "Welcome back Michelle!" It was really cute, and apparently the first clue. I couldn't figure it out the entire drive home - probably because I couldn't even see straight. Then he pretends to miss the exit for home and takes me to the lake where we had Valentines Day this year - whole back story to this too. Then he has me close my eyes by the lake, surrounds me in candles, and has me open my eyes to the next two clues - a wooden horseshoe and a mug that he had hand-drawn a bee on. I could NOT for the life of me figure this out. I was getting frustrated because I couldn't figure it out, when lo and behold, a Maryland family comes up and parks their fishing gear, like, five feet away from us. Totally ruined the mood and they didn't even CARE. Also typical. So we move up onto higher ground and then he had to help me out with the clues:

The wooden heart = "Would"
The little wooden horseshoe = "you"
The mug with the bee = "be"
Then he pulls out the ring for = "my wife"

BUT! He pulls it out upside down!!!! It was adorable - he was so anxious about it he pulled it out upside down. :)
Here are a few pictures of the ring though:

Beautiful!! The perfect ring :) So, this past few weeks have been a little crazy notifying friends and family and starting off the craze that is wedding planning. Tonight, though, I am finally kicking the cooking back in gear with simple fajitas. Simple ingredients: tortillas, lettuce chopped up, tomatoes, avocados, cheese, onions, and some chicken on the grill - mix it all together and you have some easy fajitas. Fast, easy, and totally not a big mess in my kitchen. Perfect for the disaster my house is since I am moving. It's pretty ridiculous. I promise to come back and visit with new recipes soon!!

Thank you United!

So happy Tuesday everyone. Mine was happy this morning when I woke up and went running this morning. I was thinking, "Yes, get one more run in before you have to fly into the 105 degree weather in Maryland tonight." You see, I was supposed to fly home to Maryland tonight at 5 p.m. The transition had already happened in my brain! I was switched from relaxing, enjoyable, cool-weathered Germany, to the month of busy work I have cut out for me back in Maryland. Plus, I was all excited to be back home with Steven and the puppies. HOWEVER... for the first time ever, United let me down!

"Operational" delays have pushed my flight until tomorrow morning. I was hoping to have to wake up at 4:30 in the morning to fly all day. That sounds like the perfect day to me. Thanks United, you made my dream come true. So Maryland, we will see each other tomorrow. I am determined to make you fun to live in.

For today's recipe, I found a little twist on chicken that my family loved! From Taste of Home once again (notice a trend here?) comes Lemon-Sage Chicken. I made it when I first arrived here in Germany, and it was a big hit. It takes a little while - but it's not an all day thing. Maybe took me an hour and a half? I don't remember... not too terribly difficult though.

Lemon-Sage Chicken

Their pictures look so beautiful - when I remember to take pictures of my results, I will put them up instead!

• 4 boneless, skinless chicken breast halves
• 3 eggs, beaten
• 1/4 c. grated Parmesan and Romano cheese blend
• 1 Tbsp. minced parsley
• 1 tsp. dried basil
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/2 c. all purpose flour
• 2 Tbsp. olive oil

SAUCE

• 2 Tbsp. chopped shallot
• 3 garlic cloves, minced
• 1/4 c. white wine - I used orange juice as a little sub and it turned out!
• 4-1/2 tsp. lemon juice
• 1 Tbsp. minced fresh parsley
• 1 tsp. dried sage leaves
• 1 tsp. grated lemon peel
• 1/2 c. heavy whipping cream
• 3 Tbsp. cold butter, cubed

Flatten chicken to 1/2 inch thickness. In a small bowl, combine eggs, cheese, and seasonings. Place flour in another shallow bowl. Coat chicken in flour, then dip in egg mixture.

In a large skillet, brown chicken in oil in batches. Transfer to a greased 15 in. x 10 in. x 1 in. baking pan. Bake, uncovered, at 375 degrees for 15-20 min. or until a meat thermometer reads 170.

In drippings, saute shallot until tender. Add garlic and cook 1-2 min. longer. Add wine, lemon juice, herbs and lemon peel. Cook over medium heat until liquid is reduced by half. Add cream and cook until thickened, stirring occasionally. Stir in butter just until melted - I used a little less butter than they recommend. Serve sauce with chicken. Voila! 

It was tasty. :)

This has morphed into a recipe/food blog.

Which is a good thing I guess. People like to eat and I like to make delicious recipes. Some are mine, some are definitely not but I think people still would like to know what's delicious out there in this world.

Today is so rainy here in Germany! I ran in between two massive lightning storms doing my little interval training, so I just missed running in the rain. Sometimes I enjoy running in the rain, but definitely not today. I am cold and would rather not be cold and wet. 


I haven't made anything much since the parties last weekend, but I did find that I forgot to mention one tiny Apricot Almond Torte. It tasted pretty good.

This is my last week here in Germany, but I'm ready to go back home. I'm looking forward to seeing my Lou-burger puppy who has been having some serious allergic reactions to an unknown something and is now on steroids. Apparently, she's totally roid-raging and has taken to trying to mount up Steven's smaller boy dog, Kainen. He told me it was the funniest thing he's ever seen because she had no idea what she was doing. Combine that with her fatty appetite on the steroids and unquenchable thirst, and you have Lou on steroids. She'll probably need to take up her favorite activity of terrorizing cats to lose all that steroid weight haha.

Luckily that will all be over when I get back next Tuesday.  I also can't wait to see Steven!! He's promised to take me on a very romantic date night so I am definitely looking forward to it. Plus, I've missed him a lot and he's one of the only people I don't get tired of no matter how much time I spend with him. Awww enough corny stuff - onto recipes!

How it should have looked.

Apricot Almond Torte

From Taste of Home

• 3 eggs
• 1-1/2 c. sugar
• 1 tsp. vanilla extract
• 1-3/4 c. all purpose flour
• 1 c. ground almonds
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1-1/2 c. heavy whipping cream, whipped

FROSTING

• 1 pack (8 oz) cream cheese, softened
• 1 c. sugar
• 1/8 tsp. salt
• 1 tsp. almond extract (mmmm!)
• 1-1/2 c. heavy whipping cream, whipped
• 1 jar apricot preserves
• 1/2 c. slivered almonds

In a large bowl, beat the eggs, sugar, and vanilla until thick and yellow. Combine flour, almonds, baking powder, and salt. Gradually fold dry ingredients into egg mixture, alternately with whipped cream. 

Transfer to two greased and floured 9-in round baking pans. Bake at 350 degrees for 22-28 min, or until the toothpick inserted to center comes out clean.  Cool for a little while in pans, then let cool completely on wire rack. 

In a large bowl, beat cream cheese, sugar, and salt until smooth. Beat in extract and fold in whipped cream. 

Cut cake layers horizontally to make four tiny cake layers. Place bottom layer on serving plate and spread with 1 c. frosting. Top with another cake layer, but this time spread apricot preserves on it. Then the next layer topped with 1 c. frosting, then the final layer, topped with preserves. Frost sides of cake and decorate with almond slivers.

I was tired when I made this cake and ended up forgetting the baking powder until, oh, halfway through baking... so I stirred it in while the cake mix was still in the pans and it turned into a more compact cake. It definitely still tasted good, but I refuse to make this when I'm tired ever again! I couldn't get enough of the frosting. 

So, this weekend we are off to Austria to have ourselves a final weekend of Alpine hikes! I hope the weather is not anywhere near today's. That would be miserable. 

Makin' that Money... one day.

So today's productive venture was to start the big job search for both a part time job for my final (yay!) semester at UMD and also a first career after graduation in December. Somewhere I read that the average number of careers a person holds in their lifetime is seven - which I think is BS. Maybe some people switch careers that many time, but I think they are adding in the part time job changes, which shouldn't count. I could see maybe two or three career changes.. but seven? I guess I'll find out once I enter the "real world" December 22nd.

Hopefully I enter the real world with a good job that I don't hate going to every day. Working at Enterprise Rent-A-Car really made me hate my life. Yes, it was a paying job. However, who wants to wash cars and deal with ghetto angry people in 105 degree weather wearing a business suit? Who wants to work 50-55 hours (or more) per week and barely scrape the poverty line? Not me. Until I enter the real world working in nice air conditioning with nice people, I just bake for parties and other fun things. Here's the latest exciting party platters! If, by some accident, you happen to have been at those parties and loved what I made, please follow and feel free to make all the recipes here!! :)

Chocolate Truffle Cake

Don't hate on the terrible picture. It looked much cooler in person! This recipe is my ultimate favorite from Taste of Home magazine.

• 2-1/2 c. 2% milk
• 1 c. butter, cubed
• 8 oz semi-sweet chocolate chips
• 3 eggs
• 2 tsp. vanilla extract
• 2-2/3 c. all purpose flour
• 2 c. sugar
• 1 tsp. baking soda
• 1/2 tsp. salt

FILLING

• 6 Tbsp. butter, cubed
• 4 oz. semisweet chocolate chips
• 2-1/2 c. confectioner's sugar
• 1/2 c. heavy whipping cream

GANACHE

• 10 oz. semisweet chocolate chips
• 2/3 c. heavy whipping cream

In a large saucepan, cook milk, butter, and chocolate chips over low heat until melted. Remove from heat and let it cool for ten minutes.

Meanwhile, in a large bowl, mix eggs and vanilla. Stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt and gradually beat into the mixture to make a thin batter. Transfer to three greased and floured 9-in. round baking pans. Bake at 325 degrees for 25-30 minutes depending on your oven. Cool for 10 minutes before removing from pans to wire racks to cool completely. Then, I suggest moving the layers into a refrigerator to cool REALLY well because this cake is so moist it will fall apart when layers are stacked.

For filling, melt butter and chocolate in saucepan. Then stir in confectioner's sugar and cream until smooth. Let cool until it reaches a spreading consistency. I always put it in the refrigerator for a little bit.

For ganache, put chocolate chips into small bowl. Heat cream just to a boil. Pour cream over chocolate chips and whisk until smooth. Cool, stirring occasionally, until it reaches a spreading consistency. 

Then assemble - bottom layer, filling, middle layer, filling, top layer, ganache. Spread ganache over top and sides of cake Decorate with sliced strawberries.

For the leaves: find a few mint, lemon, or rose leaves and wash them off. Pat dry. Melt one cup of semi-sweet or white chocolate chips with 1 Tbsp. shortening. With a paintbrush, brush the underside evenly with melted chocolate. Lay chocolate side up on a baking sheet covered with a sheet of wax paper. Chill until set ( about 10 minutes). Apply a second layer of chocolate and again, chill until set. Then, gently peel leaf away from chocolate. Cover and chill until ready to use.

Southwest Chicken Stromboli or Tortilla Roll Ups

Another Taste of Home recipe :)

FILLING:

• 1 small onion, finely chopped
• 1 small yellow pepper, finely chopped
• 1 Tbsp. olive oil
• 1-1/2 c. cooked, shredded chicken breast
• 3/4 c. salsa
• 2/3 c. shredded Mexican 4 Cheese
• 1/2 c. refried beans
• 3/4 tsp. cumin
• 1/4 tsp. garlic powder
• 1/4 tsp. chili powder
• 1/4 tsp. dried oregano

BREAD

• 2-1/2 to 3 c. all purpose flour
• 2 Tbsp. sugar
• 1 package active dry yeast
• 1-1/2 tsp. salt
• 1 c. (8 oz) sour cream
• 1/4 c. water
• 2 Tbsp. butter
• 1 egg
• 1 egg yolk

In a large skillet, saute onions and yellow pepper in oil until crisp tender. Stir in chicken, salsa, cheese, beans, and spices. Heat through then remove from heat and set aside.

For bread, in large bowl, combine 1-1/2 c. flour, sugar, yeast, and salt. Heat sour cream, water, and butter to 120 degrees; add to dry ingredients. Beat on medium speed for two minutes. Add egg, 1/2 c. flour, and beat 2 minutes longer. Stir in enough flour to form a firm dough. 

Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. I like to knead it in the bowl. Place in a greased bowl, turning once to coat both sides. Cover and let rise in warm spot until doubled, about 1-1/2 hr. 

Punch dough down and turn onto floured surface. Roll out into a 14" by 12" rectangle. Spread a mound filling in the center, leaving about 3-4 inches free on the left and right side. Slice one inch wide horizontal strips on either side of filling, only coming in to within 1/2" of where the filling is sitting. Alternating sides, fold strips up and over the filling, creating a braid pattern. Pinch together in the middle, where the strips meet.  Or if you don't want to make a braid, just cover half of the rectangle with filling, coming to within 1/2" of the sides. Fold the empty half over the filled half, pinching seams to seal and folding ends under. Cut slits in the top to make little air holes. Beat egg in small bowl and brush over the top of stromboli. 

Place on ungreased baking sheet and bake at 350 degrees for 30-35 minutes or until golden brown. Let stand for five minutes before cutting. Serve with sour cream if you want!

You can also just spread the filling on tortillas, layer with a little cheese, roll up, and bake on an ungreased baking sheet at 350 for 10-15 minutes. Cut into 1-2 inch pieces and serve with sour cream. 

This will make about six servings.

Pad Thai Fever

Guten Tag!

I've had an uneventful week in Germany - decided to kick my butt into gear and plunge head first into my distance training again. I was very good this week! I ran every other day, even when it was raining outside! I would sit there and think to myself, "It's raining outside, I'm tired, I can always run tomorrow." Then I would realize that if I ran that day, I WOULDN'T have to run the next day! So I stuck to my schedule and running this morning for 4 miles was a cake walk (or run?) except for the mountain my dad decided to run me up. Just forces me to build a nicer butt. ;)

So I always want to eat the right kind of recovery food after a tough exercise like that. I know I need to mix carbohydrates and protein in order to build those muscles, but I get bored with protein powder (I think it tastes gross) and plain jane chicken breasts.

Running Times gives me awesome guidelines - 10-20 g of protein is the optimal range in a 3:1 or 4:1 carb:protein ratio. Consuming that within 30 minutes is when it's recommended, so it's gotta be a quick fix. I hate protein shakes... so I've taken to making some shrimp pad thai. Much more exciting to my taste buds and definitely gives me my fix. Here's what you need to make it!

Shrimp Pad Thai

• 1-2 oz. uncooked whole rice noodles or whole grain thin spaghetti
• 4 oz of small shrimp, peeled and deveined
• 2 Tbsp of olive oil
• 1/2 onion chopped
• 1 garlic clove, smashed with knife but not minced
• 1 egg, beaten
• 3/4 c. coleslaw mix (opt)
• 4 green onions, thinly sliced
• 1/3 c. white whine vinegar or rice vinegar
• up to 1/4 c. sugar
• 3 Tbsp. reduced sodium soy sauce
• Chopped fresh cilantro leaves

Cook noodles according to package directions. 

In a large nonstick skillet or wok, stir-fry shrimp in oil until pink; remove and set aside. Add garlic to oil and let sit for 1 min. Add chopped onion in center of pan. Make a well in the center of the onion pile and add egg in slowly. Stir-fry for 2-3 minutes or until egg is pretty well set. Add coleslaw, green onions, vinegar, sugar, and soy sauce and heat through. 

Return shrimp to the pan and heat through. Then finally add the noodles into the pan and stir fry for 2-3 minutes more, tossing throughout. Sprinkle cilantro on top and enjoy!

That gives you at least 23 grams of protein with just the shrimp. Of course, you can take some out or add more in if you want. 

Hopefully next week won't be so boring. I've literally searched for rental houses the entire week. Which reminds me. I fell in love with this beautiful house in Odenton, MD and apparently eight other people did too. I have high hopes, but we'll see what they say when they read I'm still a student for six more measly months.... All I want is a big, beautiful kitchen to make stuff in! A BBK!!!

Keep your fingers crossed tiny follower group. :) I will for sure take tons of pictures of that if I get it. I'm sure Lou-burger (my dog) would be in doggie heaven on earth if she was able to live there.

She just wants to play.. and cuddle.

Fourth of July Birthday Weekend Food

So, I mentioned in my last post that I wore myself out cooking for the Fourth of July holiday and my sister's birthday which happens to be the next day. I figure if anyone at all reads this blog, it should at least be a little useful. So, I took down the recipes, and now you can have them and make delicious food. Mmmmm.

Starting off with the drinks:

Lavender Lemonade

• 2-1/2 cups of water
• 1 cup sugar
• 1 Tbsp. dried lavender flowers
• 2-1/2 cups of cold water
• 1 cup of lemon juice
• Ice cubes, lavender flowers for decoration (opt)

In large saucepan, bring 2-1/2 c. water and the sugar to a boil. Remove from heat and add lavender flowers. Cover and let sit 1 hour.

Strain, throw out lavender, stir in cold water and lemon juice and serve over ice.

Strawberry Party Punch

• 6 cups fresh strawberries (can use frozen, but not as delicious)
• 3/4 c. thawed limeade concentrate
• 1 can (6 oz) unsweetened pineapple juice
• 4 c. chilled lemon lime soda
• Ice cubes (opt)

1. In a food processor or with a stab mixer, process strawberries until smooth. Stir in limeade concentrate and pineapple juice and chill until serving.
2. Transfer to punch bowl. Just before serving stir in soda. Serve over ice if you want.

Now for the appetizers!

Homemade Guacamole

• 3 medium ripe, peeled avocados
• 1/4 c. finely chopped red onion
• 1/4 c. minced fresh cilantro
• 2 Tbsp. lime juice
• 1/8 tsp salt - or to taste
• Tortilla chips

In a small bowl, mash avocados with fork. Add onion, cilantro, lime juice and salt and mix it all up. Refrigerate until serving and serve with chips.

Apricot Turkey Pinwheels

• 1/4 c. apricot preserves
• Puff pastry sheet
• 1/2 tsp. ground mustard
• 1/4 lb. deli turkey
• 1/2 c. shredded Monterrey Jack cheese

Spread apricot preserves on the sheet of puff pastry, sprinkle with ground mustard, layer turkey on that and then top it all off with the cheese. Roll up jelly roll style, cut into 16 slices and bake at 400 degrees for 15 minutes or until browned.

Caprese Salad

• Two vine tomatoes
• Two medium balls of buffalo mozzarella
• Balsamic
• Olive Oil
• Fresh Basil
• Salt 
• Pepper

Slice up the tomatoes and mozzarella into thin, round slices and layer on serving plate. Tear up the fresh basil pieces and sprinkle on top of the circle of tomatoes and mozzarella. Salt and pepper to taste. Drizzle olive oil over tomatoes and mozzarella and follow up with drizzling balsamic. Serve chilled!

The main course responsibility was handed off to my dad, so I have no recipes for that stuff today... moving on to the sides.

Green Bean Apple Sauté

• 1 lb. fresh green beans
• 1 chopped apple
• 1 Tbsp. olive oil
• 1/2 c. walnuts
• 1/2 c. honey
• Sesame Seeds

Saute green beans and chopped apple in oil. Add in chopped walnuts, cook until vegetables are crisp-tender. Stir in honey and top with sesame seeds. Serves 4-5.

Italian Pasta Salad

• 1/2 tsp. salt
• 1 lb. bow tie, or spiral pasta
• 1 c. balsamic vinaigrette dressing
• 1/4 c. mayonnaise
• 1 Tbsp. sugar
• 2 c. halved cherry tomatoes
• 1 (4 oz.) can of sliced black olives
• 1/2 diced red or green bell pepper
• Grated Parmesan for topping

Cook pasta according to box directions. While pasta is cooking, in a small bowl, whisk balsamic vinaigrette, mayonnaise, and sugar. Drain pasta well and transfer to serving bowl to let cool completely. Add in tomatoes, olives, bell pepper, salt and pepper to taste. Toss together and top with parmesan.

On to my FAVORITE part. The delicious desserts. I made the cake roll on fourth of July and dressed it up in red, white, and blue. The other two I made for Julie and Jeremy's birthday dinner. All were incredible.

Cake Roll With Berries

• 3 eggs
• 1 c. sugar
• 1/3 c. water
• 1 tsp. vanilla extract
• 3/4 c. all purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• confectioners' sugar

FILLING:

• 1/2 c. all purpose flour
• 1 c. milk
• 1/2 c. butter, softened
• 1/2 c. shortening
• 1 c. sugar
• 1 tsp. vanilla extract
• 1/4 tsp. salt

BERRIES:

• 3 c. sliced fresh strawberries
• 3 c. fresh blueberries

Line a greaed 15 in. x 10 in. x 1 in. baking pan with parchment paper and grease the paper - set aside.

In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and yellow. Beat in water and vanilla. Combine flour, baking powder and salt and fold into egg mix. Spread batter onto pan.

Bake at 375 degrees for 12-15 minutes. Cake should spring back when touched. Cool and invert onto a dish towel dusted with confectioners' sugar. Peel off parchment paper and roll up the cake in the towel jelly roll style. Cool completely. 

For filling, combine milk and flour in small saucepan until smooth. Then cook and stir it over medium heat until it comes to a boil.. cook for two minutes longer until it is really thick. Transfer to a bowl, press wax paper on top and cool completely.

In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in the vanilla and salt. Gradually beat in cooled milk mixture and continue beating for five minutes or until it's light and fluffy. Mix in half of the blueberries

Unroll the cake, spread filling over the cake and roll up again - without the dish towel. Place seam side down on a serving platter and sprinkle with confectioners' sugar. Place strawberries and blueberries on the top in alternating lines. Surround cake with strawberries. Pretty much place strawberries and blueberries wherever you want to.  Refrigerate at least an hour before serving.

Lemon Lavender Layer Cake

• 1 c. plus 2 Tbsp. butter, softened
• 2-1/2 c. sugar
• 4 eggs
• 1 egg yolk
• 4 c. all purpose flour
• 3 tsp. baking powder
• 1-1/2 tsp. salt
• 1/4 tsp + 1/8 tsp. baking soda
• 6 Tbsp. lemon juice
• 1 Tbsp. dried lavender flowers
• 3 tsp. grated lemon peel

FILLING/FROSTING

• 2 pkg softened cream cheese (8 oz)
• 8 c. confectioners' sugar
• 3 tsp. grated lemon peel
• 2-1/4 tsp. lemon juice

In large bowl, cream butter and sugar until light and fluffy. Add eggs and yolk, one at a time, beating after each. Combine flour, baking powder, salt and baking soda and add to creamed mixture. On the side, in a small sauce pan, bring lemon juice just barely to a boil. Remove from heat and add lavender flowers. Cover and let sit for 30 minutes. After the 30 minutes is up, add the juice and lavender mixture (flowers and all) and lemon peel.

Transfer to three greased and floured 9-in round baking pans and bake at 350 degrees for 25-30 minutes or until edges are beginning to brown. Cool for a little bit before removing to wire racks to cool COMPLETELY.

For frosting, in a large bowl, beat cream cheese until fluffy. Then add confectioner's sugar, lemon peel and juice and beat until smooth.

Spread frosting between layers and over top and sides. Grate some more lemon peel to add on top for decoration. Place live or dried whole lavender flowers on top for decoration. Refrigerate and serve.  

TASTY.

Black Forest Chocolate Cake

• 2-1/2 c. 2 % milk
• 1 c. butter, cubed
• 4 oz. semi sweet chocolate, chopped + 4 oz. dark chocolate, chopped
• 3 eggs
• 2 tsp. vanilla extract
• 2-2/3 c. all purpose flour
• 2 c. sugar
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. kirschwasser - cherry schnapps

FILLING

• 1/2 c. butter
• 3-1/2 c. confectioners' sugar
• pinch of salt
• 1 tsp. strong brewed coffee
• 2 cans (14 oz) pitted Bing cherries - drained (save a little of the juice though)

WHIPPED CREAM TOPPING

• 2 c. heavy whipping cream
• 1/2 tsp vanilla extract
• 1 Tbsp. kirschwasser
• 1 oz square of semisweet chocolate - shaved
• Maraschino cherries to top

In a large saucepan, cook milk, butter, and chocolate over low heat until melted. Remove and let cool for 10 min.

In large bowl, beat eggs and vanilla; stir in chocolate mix until smooth. Combine flour, sugar, baking soda and salt. Gradually beat into mixture until a thin batter forms. Transfer to three greased and floured round 9-in baking pans. Bake at 325 degrees for 25-30 min. or until a toothpick inserted into center comes out clean. Cool for a while before transferring to wire racks to cool completely. COMPLETELY. I usually stick all of the layers in the refrigerator to get really cool because this cake is prone to misbehaving in the past. (Refrigerator landslides)

Once really, really cool, sprinkle layers with the 1/2 c. kirschwasser - less if you find you don't like the taste.

In medium bowl, cream butter until light and fluffy. Add confectioners' sugar, pinch of salt, and coffee beating until smooth. If consistency is too thick, add some of that cherry juice you saved earlier by the teaspoon, beating after each addition, until it reaches a smooth consistency. Spread 1/3 of the mix on the top of the first layer. Then add 1/3 of the cherries. Repeat until all layers are in place. 

In a separate bowl, whip the cream until stiff peaks form. I liked the cake a little sweeter, so I added 1/2 to 1 c. of sugar. Beat in vanilla extract and 1 Tbsp. of kirschwasser. Frost top and sides of cake. Sprinkle the shaved chocolate on the top and place maraschino cherries around the sides and top of cake. Refrigerate and serve chilled.

So. Voila and happy baking. :)

I really should be sleeping.

So it's well past my bed-time, but I decided I needed an entry before this weekend's exotic adventure to Austria for a renewal of vows ceremony. I, personally, am a little reluctant to go just because I won't know anyone there except for the family of the... renewing? I believe English speakers will be few and far between and the drive will be long and monotonous because I will be stuck in close quarters with my family, who has their fair share of typical family irritants. Aside from that, apparently where we are going is beautiful so I will definitely take pictures. As for my absence.. totally explained by my sister's birthday. For her 20th birthday, my gift to her was a massive spread of labor-intensive food.

Included in the feast was:

• Lemon-Lavender Cake with lemony cream cheese filling - totally my creation! Tweaked some recipes, mixed a few, ended up being the favorite of the night!
• Black Forest Cake - Schwarzwald Kirsch Torte here in Germany - my sister's favorite cake. Also a little bit of my own twist on things and it got approval from our German neighbors - LEGIT.
• Homemade Guacamole - definitely got a few out of their chairs exclaiming - best ever!
• Apricot-Turkey Pinwheels - also makes mouthwatering sandwiches if you transfer recipe to bread.
• Caprese Salad - Tomaten Mozzarella - easy - buffalo mozzarella mixed with tomatoes and some balsamic and basil.
• Lavender Lemonade - delicious combination of flavors - had to make like three batches of this stuff!
• Strawberry Pineapple Coolers - do not use frozen strawberries on this recipe, they suck.
• BBQ Babyback Ribs and Chicken - all my dad, the grill-meister!
• Green Bean Apple Saute - not my favorite, not gonna lie.
• Homemade Pasta Salad - pretty awesome if you ask me.

I'll be posting recipes after this weekend's shenanigans are over.

Also in that time, I've been looking into moving into a legit house! My apartment complex decided it would be a good idea to charge me more than most people pay for a beautiful house for my shitty two-bedroom hole that is falling apart. Sounds like a good plan to me. So, I'm eyeing a house in Glen Burnie that looks really beautiful. A big yard so Lou can run all of her craziness out and a nice enough kitchen to make me want to cook. I'm sure moving will be an adventure. Steven's checking the places I pick out while I am in Germany. Crossing my fingers!

Alright now I really will go to sleep - I said I was going to run tomorrow morning but.. yeah... don't think that's happening.

Big ol' Wine Rack

Silly boys and their projects. I suppose it's a man-thing... to build something from your own, bare hands. Of course, with no help, no plans, and no girlfriend critiques! (Yes, I ignore the new elimination of the Oxford comma)


Steven, my boyfriend of **give or take** 3.5 years recently ventured out and over the big blue ocean to visit me while I am staying with my parents in Germany. This was his first real fun-inspired overseas trip ever so I was very excited to show him how it works. One of our first big trips was over the border to Strasbourg and Marlenheim of the Alsace region in France. They are pretty well known for their white wines there, so before our fancy dinner and after our cathedral exploration, we went on a little wine tasting adventure.

Strasbourg with Steven - who hates fake smiling for cameras

This was before wine, so I could walk effectively in the heels I had conveniently decided to wear for the cobblestone roads. I personally call it great mental exercise - quickly planning where your next heel will strike so you don't lose a shoe in the road - I passed and didn't seriously lose a shoe once.

So the end result of this wine adventure was a renewed excitement for wine tasting, collecting, and of course, drinking. Living as a college student for the past few years, I definitely do not own a wine rack, nor have I been able to afford collecting nice wines. So far, I've had a very limited range of wine.

My price range:

Well I'm about to graduate, so nice things here I come. 

Steven was infected with this wine-excitement, so the first goal he had when he returned to nice little Maryland was to buy a bunch of oak and.... build his own wine rack.


I'm a planner, and he's my opposite. Naturally, I have a lot of questions because I want to make sure he's thought of all possible problems, meltdowns, fires, etc. However, me and my planning self can get a little out of control and it infringed upon his manliness.

"This is my project!"

I got snapped at.. oops. I tend to forget that men like to build things - on their own. It's part of that whole male ego thing about the provider, protecter, baconater... you know, macho-ness. Plus, it's human nature to want to do something on your own. So of course, I'm all mad because, "I was just trying to heeeelp." 
And he's all mad because I started getting all plan-like on him, when he's the wine-rack-meister in the apartment today!

But Mr. Good Man says it best:

 "Stroking a man's ego can lead to better sex or lovemaking, him spending more time with you, better communication, doing more around the house, and much, much more!"


Hell, if this is the magic awesome button, I'm ready to stroke.


By the way, the wine rack is looking pretty damn awesome if you ask me - especially since it's his first try. I love it. I'm sure I'll post pictures - as soon as Steven gets around to e-mailing me some.

P.S.

I have never fried bacon in the nude. However, I perceive this as a challenge.

I wonder who got up in the morning and said, "Screw clothes, I'm makin' bacon naked! It'll be sexy!" I'm sure it's not when you get your boobs sizzled by hot grease. Ouch.


There is an ass-load of nude bacon frying pictures that pique my interest... Google image provided several intriguing ones. Makes me wonder how it came up at all?
One of the first-->

here through google search.

Yes.  That totally makes me think of frying bacon...?

Shit. That was exhausting.

Creating a new blog is exhausting. There are way too many choices about what it's going to look like. I got so tired of deciding on a title, I did P90X as a break. Pretty sad if you ask me.

So anyway.


Welcome... As I write, I'm listening to the creepy discourse of Sandra Bullock in While You Were Sleeping.

Note to self: If someone starts to fall in love with you while you are in a coma, run away. FAST.
Run even faster if they eat out of the same bowl as their cat.

Lucky for me, someone fell in love with me while we were both lucid.

Back on topic - basically I won't really have a set train of thought on here so get used to that. This is the house for my daily adventures and random thoughts in my little life. Probably ridiculous, possibly boring, who knows. For now, I don't have to worry about boring anyone because as a brand new blogger, I have virtually zero name recognition! Yay.

So, my name is Michelle, I have a really adorable dog named Lou, a boyfriend named Steven, my family lives in Germany, and I am very unfortunately living in Maryland instead of Texas where I am really from.


Very Important: I run because I cook. And when I cook, I love to eat it. And sometimes what I cook is not very healthy.. ;)

 Maryland is mean and too fast for me and even though I am from a state recently declared as a natural disaster, it's my home and I belong there - eventually.

Until then, I am entertaining myself with a daily discourse on life and the many adventures that accompany it.