Marshmallow- fondant and Jelly Fish cake part 1!

My Aunt Linda came to visit me after going to the Ices show

in Reno Nevada this year. Between her and my Grandma,

they have both been trying to get me interested in

applying my art skills to the craft of cake decorating.

After only 5 days of playing I AM HOOKED!

 

First, I am going to share the Marshmallow Fondant Recipe:

Ingredients:

3tbs water

1 pkg. Marshmallows (I prefer mini)

1pkg. Powdered Sugar

 

Step 1: dump marshmallow in a glass bowl.

Step 2: Sprinkle 3 tbs. of cold water over marshmallows

Step3: place in microwave for 3o seconds then stir with

wooded spoon. Continue to repeat this step until marshmallows

are smooth.

Step 4: slowly add powdered sugar, stirring it in as you go.

When the mixture begins to pull away from the sides of the bowl,

and feels like it is ready to kneed place ball on plastic or

silicone matt continue to kneed in the rest of your powdered sugar:

See progression pictures below:

 

 

Now, spread Shortening over some plastic wrap and

wrap fondant in plastic wrap sealing out all air and

place in the fridge for 10-20 minutes to cool.

 

 

(fondant can stay this way in the  fridge for a week or more!)

 

Marshmallow Fondant tastes just like marshmallows. It is

way better eats than traditional fondant and is quite easy

to work with and very forgiving.

Stay tuned for part 2 explaining how we made

the Jelly fish and the coral it sits on!

 

 

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Low/no sugar Banana muffins!

 

Since being diagnosed as diabetic, … I miss cake the most.

It is by far the food I love the most on earth. If

I were on death row and was given a last meal, I would

ask for a huge cake with loads of frosting! 

As a result I have turned my kitchen into a test

kitchen, and my family the guinea pigs!

I have found that muffins help with my cake cravings

and so far they have been the easiest to make low sugar

versions. One of my favorites is banana muffins.

My family LOVES these so I make them in bulk and

freeze them which saves me loads of time and keeps

my cravings at bay. Best part, they do not reek havoc

on my blood sugar!

 

 

Tip # 1 for super moist banana muffins (regardless of recipe):

Use previously frozen bananas, the uglier the better!

Tip# 2 for super moist banana muffins:

Use one more banana than the recipe calls for.

Tip# 3 for super moist banana muffins:

add 2-3 tbs. of maple syrup (I used sugar free of course)

 

Trust me and try the tips.  I have been making banana bread for years

and tons of people ask me how I make it so moist and yummy!

 

Tip #4 for super moist banana muffins:

mix by hand and do not over mix your bananas

your bananas do not need to be creamed into oblivion.

Since I use a lower fat option too at times,

I spray my liners with a little oil so they don’t stick.

My go-to topping is chopped walnuts mixed with

2-3 tablespoons of brown sugar. LIGHTLY

sprinkle this topping over each muffin.

This gives me the idea that I am eating something

really naughty without the guilt and consequence!

 

Try this recipe and I promise you will not be disappointed!

 

Recipe adapted from Better Homes and Gardens New Home cookbook

 

Banana Muffins:

1 cup whole wheat flour

3/4 cup all-purpose flour

2/3 cup Splenda (or other sweetener of your choice)

2 tbs. sugar (this is needed to help the bread rise better)

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

3 medium RIPE bananas

1/3 cup butter or sub with applesauce for less fat

2 tbs. sugar free maple syrup

2 tbs. Milk

2 eggs

* topping: 1 cup chopped walnuts mixed with 2-3 tbs. brown sugar.

Preheat oven to 350

mash bananas and add all wet ingredients mix and set aside.

Mix all dry ingredients then fold in your wet ingredients.

spray muffin liners and pour batter to 3/4 of the way full.

sprinkle topping and bake 30-40 minutes or until

toothpick comes out clean.

 

 

Eating Healthier does not have

to mean dry and tasteless!

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My Spin on baked Oatmeal muffins!

I found this recipe nearly a year ago on Pinterest.

I am not a huge fan of the traditional bowl of oatmeal.. But I do

love a good oatmeal cookie! I was instantly intrigued so I set to work

with my own spin, of course.

 

I was thrilled to see that I could easily make these

low or no sugar!

and with the recipe primarily being made up of whole oats,

I knew they would stick to my ribs and not spike my sugar!

I also loved that I could make big

batches and freeze them for convenience.

 

 

Baked Oatmeal Muffins

 

*Recipe from Sugar-Free Mom

2 eggs

1 tsp. Vanilla Extract

2 cups. applesauce, unsweetened

1 banana smashed

1/2 cup honey or agave nectar

5 cups Old Fashioned Rolled Oats

1 Tbs. ground cinnamon

3tsp. baking powder

3 tsp. salt

2 3/4 cups milk  

1. Preheat oven to 350 degrees

2. Mix eggs, vanilla, applesauce, banana, honey, milk

3. add in oats, cinnamon, baking powder, salt, and

mix well with wet ingredients.

4. I pour batter in cupcake liners only half way

5. sprinkle “toppings” of choice

6. Top fill with more batter to 1/4 from the top

7. Finally sprinkle topping of choice on the top

8. bake for 30 minutes or until a toothpick comes out clean.

9. eat them warm with butter, or cool and eat like a muffin

or freeze for later.

 

Topping ideas:

Fresh or frozen Blueberry

Cinnamon-Craisin

 Chocolate-chip

Pineapple-coconut

 

I have also liked : raisins & brown sugar,

walnuts & brown sugar, apple & brown sugar

 

This is a must try recipe whether you are into healthy

eating or just plain love a great breakfast.

They are surprisingly cake-y and not heavy.  

Yummmmmm

 

Sugar free disclaimer:

*as I have stated before, the tiny amount of brown sugar

per muffin is equal to about 1/2 tsp. which will give you

the satisfaction of having a regular sugar muffin

but does not affect my numbers adversely. This is

a trick you have to try yourself and see if you have

similar results.  

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Roast Beef Panini

 

I can barely put this sandwich down to type up this post.

It is simply that good. My Husband loves good sandwiches 

and this is one of our go-to sandwich dinners that is not

only very satisfying, but is very simple too.

 

You will need:

1/2- 3/4 lb. Roast Beef thinly sliced (I get mine from the deli)

1 can beef broth (or I use beef bouillon powder)

2 slices American cheese

2 slices Swiss Cheese (I used processed… Don’t Judge!)

4  thin slices tomato

2 tbs. Mayo

4 slices sourdough bread

Butter

*yields 2  sandwiches

First butter your bread like you do for grilled cheese.

Now,  bring your beef broth to a boil.

You will place your roast beef in the boiling water for

just a few minutes, just enough time eliminate any pink

and heat your meat all the way through.

 

Place first slice of bread, butter side down on pre-heated

pan or Panini Grill.  Spread mayo on top, then place tomato

slices followed by your cheese slices.

Now pile your juicy beef slices on top of your cheese and

top of with the other slice of bread. Now either close your

press or if cooking in a pan you can use an additional pan or a

foil covered brick to help press the sandwich down.

 

Your Panini is done when the bread is golden and crisp and your

cheese is oozing out the sides!

-This sandwich was inspired by my brother-in-law Renee Cano

Enjoy!

 

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All American Salisbury Steaks

My mom is an amazing cook, but not in a traditional sense.

Yes her food is, most importantly, yummy to eat however, her

talents lay in the way she can feed an army a filling meal with

little to nothing in the pantry.  We grew up with our tummies

full, never going to bed hungry but this was no easy task for my

parents. They worked very hard and there were in fact times when

we barely scraped by. My Mother’s knack for peering into a nearly

bare cupboard and in 45 minutes or less presenting a delicious

filling meal ensured our family’s survival. One of the meals she used

to cook on a fairly regular basis was what she called “glorified

hamburgers.” These burgers were made with hamburger mixed

with chopped onion, a little ketchup, and Worcestershire sauce.

The patties were then pressed into saltine cracker crumbs and then

fried in this impressive, black, cast-iron skillet. Sounds simple and

maybe even a little odd but they were very tasty and a welcomed

change from what sometimes was the third or fourth night of

some version of a hamburger based meal. (Hamburger was by

far the cheapest of meats at times and went the furthest)

I took this idea and combined it with a similar recipe that I got

from a nephew of mine.

  

 

You will need about 1 1/2 lbs. Hamburger

1 cup minced onion

1/4 –1/2 cup oatmeal

2 eggs

1 tsp. garlic powder

1/4 cup milk

1 can Golden Mushroom soup

1 sleeve crushed butter crackers (I used Ritz)  

TBS. Oil for frying

*Mix all ingredients except crackers and

soup  in a bowl.

Form into patties and then press patties into crushed

butter crackers.

Then, fry in olive oil until golden brown.  Burgers do not have

to be cooked through. They will finish cooking in the oven.

Now, place burgers in a baking dish and

cover the burgers with the soup.  {This meal

is also one of my bulk cooking meals I make 12’ish

burgers at a time and then place them in foil

baking trays. I cover them in the soup, then in plastic wrap.

I cover the entire thing with foil and freeze. This way in

same amount of time it takes me to make one nights meal,

I have prepared two more in advance!}

  

Bake in the oven at 350 for about 45 minutes or until the burger is cooked

all the way through.

 

The soup makes a delicious gravy which reminds me of the old T.V. dinners

back in the day. (of which I would never eat now, but loved as a kid)

My mom is an All-American cook at heart who reminds me to be humble

and remember where I came from. I am grateful for her talent to make

great things out of very little. It was humility, and the hard work of the

working class that built this nation. It was the sacrifice of Mother’s and

Father’s alike that paved a better life for their children and their children’s

children. That is what makes this country grand. I am thankful for my roots

and I am proud to be an American.

 

Thus the re-name of this re-mix dish to All-American Salisbury Steaks and

why I chose this recipe above all others as my 4th of July post this year!  

I love you Mom and all that you have done for me. You are an inspiration.

 

Happy Independence Day!

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Penne Rustica

 

Macaroni Grill is my husband’s absolute favorite place to eat and when

we get the chance to go, we always split the the Penne Rustica!

I found this recipe some time ago on Your Home Based Mom.

I made a few customizations of my own to make it a little closer to the original

and I tell you what, there is no other copycat recipe as close as this one is

to the original flavor!

 

 

Ingredients:

12 oz. grilled chicken breast
1/4 lbs. Pancetta

1/4 lbs. Prosciutto
2 boxes penne pasta
1 1/2large red bell peppers- diced and sautéed till soft 
1 1/2 cups freshly grated parmesan cheese
½ tsp paprika for sauce and some to sprinkle on top!

3 cups Mozzarella cheese

Gratinata Sauce:
2 tbs. butter
3 large cloves chopped garlic
1/3 apple juice + 2 tbs. red wine vinegar + 1 cup chicken broth

1 tsp. dry mustard
1 tsp. salt

1 tsp. chopped fresh rosemary and several sprigs for garnish
¼ tsp. cayenne pepper
4 cups heavy cream + 3/4 cup milk

 

Directions:
Sauté garlic and peppers in butter in large pan.

Add apple juice mixture, mustard, salt, rosemary, cayenne pepper,

and heavy cream and milk.

 

             Cook pasta according to directions.

Chop pancetta and prosciutto into small pieces and then fry

in a skillet. Slice chicken into medium-bite size pieces.

(***Tip, when grilling chicken at any time be sure to add a couple extra

breasts on the grill. Then slice up and throw in the freezer for future meals

like this one. This Saved me a good hours worth of time! )

Combine sauce, cooked pasta, diced chicken, pancetta, prosciutto,

bell peppers, parmesan cheese, and paprika and mix thoroughly.

Spread in pans, and top with chopped rosemary and mozzarella cheese.

Garnish with 3 rosemary sprigs in each pan.

When I set out to make this recipe I did not realize how large the recipe

was, but I was incredibly grateful that it did!

In one prep I made four dinners at once. Considering the amount of work

involved up front it was very beneficial to get three future dinners done

at the same time.  

Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of.

Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.
Number Of Servings: Yields 4
Preparation Time: More than an hour

Future suggestions… As we started to eat we realized that the ONLY thing that

was missing was the shrimp! So next time I will add lightly sautéed Shrimp.

 

 

I chose to serve this with a simple salad and sourdough bread,

baked and buttered with garlic-butter.

 

Taking the time to set a simple table Scape sets the mood

and some how makes the food taste that much better!

Making dinner at home special also makes it easier to make

the choice to eat at home.

We even played some Italian music as we ate!

This is a great meal for date night, Valentines Day,

Italian themed movie night, Birthday Celebration,

or Father’s day.  Here is a fantastic dessert to

accompany any Italian meal!

This is now a permanent recipe in my rotation of

bulk meals. Since we are in Flagstaff now, and there

is not a Macaroni Grill here, this helps  to satisfy

my husbands withdrawals! 

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Kitchen Aide Accident!

It was late, and I was working under a heavy cloud of sleep deprivation.

I was up very late two nights in a row trying to prepare a lesson to be

observed by my new boss. The lesson went extraordinarily well, and as

always, I had promised my students a great reward for their extra effort.

After a long stressful day at work, a grocery store run for supplies,

and a fully cooked meal for the family, I set to work on the cupcakes

of my dreams. The first mistake I made, (which looking back,

should have tipped me off on how this project was going to go) was

purchasing a generic brand of cake mix. It had an odd texture,

and did not seem to mix well by hand. So, I dug out the handmaiden of all

handmaidens my precious Kitchen Aide!

I placed the contents in the bowl and set her to work…..

And then… well, I got a bit side tracked and ….. let’s just say

the consistency was no longer chunky but very very smooth

and very very aerated.  “oh well, they will still taste good right?”

and away I proceed. I then fill 24 cups to the top, (against the cupcake instructions)

because of course I want huge, impressive,  high top cupcakes like you find at Costco!

But, no, that is NOT what I got. What I got was a cupcake disaster that

resembled Pangaea, complete with all the tops connecting perfectly

to form a nearly solid flat surface. 

Well, scratch those, and start again,

After scrubbing the muffin tin clean for 20 minutes,

the rest of them baked oaky with little mishap.

But wait there’s more!

As my barely-tolerable cupcakes cooled I began my butter-cream

frosting. Hope renewed, I start with my butter and whip it in my

mixer till smooth and begin to add the first cup of powdered sugar.

{The rest of this story happened in a matter of seconds but in my

fatigued mind it was in very slow motion} As I am dumping the powdered

sugar I feel my grip on the cup loosen and I watch it as it falls into the bowl

of speedily whipping butter. Like a bomb going off there is a truly

magnificent explosion of butter and sugar in a perfect spray pattern

across my kitchen, across me and across the face of my three-year-olds

angelically, surprised face. The grinding of the motor and the off-beat scraping

sounds of my priceless Kitchen Aide wakes me from a trance of shock. I here

myself saying turn… it… off… stupid! 

and I gradually feel my arm catching up with my slow reacting mind as

I see my arm reach out to turn the abused mixer off. The clanging stops

and my eyes scan and assess the damage. My Son stands affixed,

wide-eyed in wonderment covered in icing! I see what can only be described

as a beautifully powdered wall, black table and dark tile indicating all too

perfectly the location and direction of the detonation. My husband emerges

cautiously from the office located at the furthest end of the kitchen and does

a quick assessment of the incident and then he, with some hesitation in his

voice asks,…what the heck happened?  It was at that moment that

 I l-o-s-t, lost it! I gave in to hysterical laughter! How could I not?

I mean, I have been cooking and baking since I was seven, what a completely

amateur move!   

                      These pictures could never give it justice!

 

 

          

 

Fortunately, my engineer of a husband was able to

bend my whip back into a usable shape and there was no

permanent damage to my favorite kitchen helper!

 

The show must go on, so I proceeded to finish my cupcakes.

I was up till midnight but I got them done. In my opinion, they

were the worst tasting but most adorable looking cupcakes.

 

I thought that it would be fitting to take at least one photo

with the splattered table as the backdrop.

 

I did sweep the floor that night but the table and walls did not

get cleaned until the next day!

In the words of my students. “WOW Those are awesome!”

They loved the story about the exploding cupcakes and

the epic story spread through the school hallways that day.

 

 

 

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Carrot-Raisin Spice Muffins

 

Spring is the season for Carrot Cake! But what to do?

I am not supposed to have sugar and you can’t have carrot

cake without cream cheese frosting.

Well I came up with this fabulous recipe to satisfy my craving in

a safe and healthy way. Now, those who love their sugar…

DO NOT turn away yet, I have included a very sweet option

for you too!

 

 

Ingredients

2cups flour (I used 1 white and 1 wheat)

1 cup sugar (I used Splenda)

1 tsp. baking powder

1/4 tsp. nutmeg

1/2 tsp. allspice

1/4 tsp. salt

4 tbs. Honey

2/3 cup milk

3/4 cup apple sauce

3 eggs

2 cups shredded carrots

1/4 cup raisins

 

4oz. cream cheese (cubed in sm. chunks and

inserted into the center of the muffin)

 

Topping- cup walnuts chopped

mixed loosely with 1/2 cup brown sugar

 

 

Directions

Pre-heat oven to 350 degrees.

In a mixing bowl, thoroughly mix all ingredients except for

the carrots and rains, leaving them for last. When your

batter is evenly mixed, add carrots and raisins then

fill well sprayed muffin cups half way full. Place a cube of

cream cheese in the center. Now, cover the

cream cheese with another layer of batter.

Sprinkle topping over muffins and

bake for 20 minutes.

 

I chose to put a cream cheese center in replacement of

frosting, like a traditional carrot cake. It would still satisfy

the cream cheese element without the need to add sugar.

However, you could always use your favorite cream cheese frosting

in replace of the nut and brown sugar topping.

Now, you may be wondering … “Why would you use brown

sugar in the topping of your sugar free muffins?”

“Why thanks for asking such a great question! I have found that by

adding a small element like brown sugar and nuts to the top

of a muffin or even a 1/2 tablespoon of chocolate chips,

you get the sensation of a full sugar version when you

bite into the muffin with only a 1/4 teaspoons worth of sugar.

No harm no foul, I get  my cake and I eat it too!

 

 

 

My carrot-raisin spice  muffins are dense, moist and very satisfying.

Whether you make it sugar free or sugar-ful I am sure

you will be very pleased with the results!

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Chicken Enchilada Soup

 

One of my favorite meals at Chili’s is their chicken enchilada soup.

Now I must say, that I am not a huge soup fan. I guess living in

110 degree weather for so many years kills the appetite for

steaming bowls of soup, however, this is one I will

make the exception for. It was inspired by Chili’s on

one of those rare winter-like days in Phoenix.

 

Chicken Enchilada Soup

2 chicken breasts worth of cooked chicken with juices

(I can my own, you can use canned or boil fresh)

1 Can Rotel Tomato’s and peppers Original

1 can cream of chicken soup

1 can golden Mushroom soup

1 can corn with juices

1 can green chili’s

1 chopped Jalapeno

1 half onion chopped, and sautéed in butter

1 clove garlic finely chopped

1 tsp. Cumin

3 –5 shakes of dried Cilantro

*Optional garnish Shredded cheese, sour-cream, or

fried tortilla strips,

 

 

One thing I forgot to mention; this was also created during my

“Sandra Lee Semi-homemade obsession.” So I categorize this

as a “dump-soup,” the directions are just that…

dump ingredients  in a crock pot set it on low for 4 hours

or on high for two!

 

Very hearty, Very satisfying,

                         very Semi-homemade-esque!

Who is your favorite food-star?

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Peña-Colada Cake

 

When my mother-in-law told me of a cocoanut cake she came up with,

it instantly got my mind reeling  on how I could add to it and make a

no-sugar added version for my Birthday!

This cake is light, super moist and oh-so easy.

First you will need:

1 yellow cake mix or your favorite yellow cake recipe.

(I used the Pillsbury No-sugar added yellow cake mix)  

1 can of cocoanut milk

2 tbs. Splenda or 1/4th cup sugar

1 small box of vanilla pudding (I used sugar free)

3/4 –1 cup milk

1 small can of crushed pineapple

1/2 cup shredded cocoanut (toasted) 

1/2-1 container of Cool-whip 

 

Start with baking your cake according to directions.

Once it has cooled, poke holes in the cake with a small

instrument. (I use chop sticks)

 

Stir in sugar or Splenda with the cocoanut milk and spread evenly

over cake.

Place cake in refrigerator while you mix the pudding for the

next layer.

In a mixing bowl,  pour dry pudding, and pineapple with

the juice. Mix. Now add the milk a little at a time to

ensure normal pudding consistency. Allow pudding to set up;

then spread evenly over the cake.

Now spread a layer of cool whip evenly over the pudding layer.

and sprinkle the top with your toasted cocoanut.

For best results, allow the cake to set over night in the fridge.

 

This was so satisfying! My husband said that he could not

tell any difference between the sugar version and the

no sugar-added version. So give it a try even if

you do not “have to” have sugar-free. With the cool and moist

effect of the cocoanut milk, pudding, and Cool-whip it is a

perfect dessert for  for the hot days of summer ahead. 

 

I had a few more ideas that you could try with this same recipe:

Add sliced bananas to the pudding layer.

Use a large can of crushed pineapple and add 1/2 of it to the cake mix.

Pour some of the pineapple juice over the cake along with

the cocoanut milk.

 

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