Bourbon Pumpkin Cheesecake

It is imperative I sneak in this recipe in before the cold weather vanishes! This comes from the one and only queen of cuisine, Smitten Kitchen! I made it this past Thanksgiving, along side the Apple Cranberry Ribbon Pie, for my family.

It was quite the gamble to veer away from my favorite pumpkin cheesecake recipe from America's Test Kitchen but well worth it. My brother almost ate the entire pie. Oh, and I'm not talking about this cute tiny guy. There was a larger version- this one went to the boyfriend's family house where it was promptly demolished by his best friend. Two massacres in one sitting? Cheesecake don't lie.

My favorite part was the crust because of the crushed pecans incorporated. It gave a nutty dimension to the sugary crust.

The actual pumpkin cheesecake portion was luscious and dense, just the way cheesecake was meant to be. I don't think pumpkin could ever be overpowering, it's such a mellow and laid back flavor. It's sheer nature is comforting. There's 1 tablespoon of bourbon mixed in, which I honestly couldn't detect, which is probably for the best. Bourbon is a bit too woodsy smelling for me. If you're into bourbon... go ahead and sneak in some more. I won't tell.

The part that lost me was the topping. It's sour cream mixed with bourbon. You first bake the cake, then add this on top and let it cook for an additional 5 minutes. I don't remember the details, but something went awry. Maybe I tried to substitute the sour cream? Whatever the reason, I felt like it was too much topping and used a small amount.

If you're looking for a twist on the traditional pumpkin cheesecake fair, this rendition is top notch. For the recipe, check out Smitten's post.

The Feel Good Wrap: Veggies & Pearl Barley

Wild cravings for vegetables. I have them on a daily basis. It's pretty bad. I would imagine it's what smoker's deal with... but healthy.

Knowing this, Mike was super sweet and found a recipe for vegetable pizza to make on Valentine's day. The pizza turned out fantastic! What differentiated it from any other pizza was the "sauce." Instead of a marinara or alfredo, it has a ranch dressing base that is surprisingly good. I'm not one for dressing, but a light coat brings everything together. We saved the left over dressing and veggies for a rainy day.

A few days later, I made Pearl Barley with Peas and Edamame for dinner. I have mentioned this book before, but if you haven't bought it, get on it: Pretty Delicious by Candice Kumai. Every single recipe has been on point, I love it! Again, there were left overs. 

It only made sense to take all these left overs to create a beautiful, healthy, tasty, and heavenly wrap. It was effing fantastic. The veggies aren't coated in any heavy sauce; the pearl barley is filling; and you decide how much cool dressing you want.

And of course, you can customize it to your liking. No pearl barley? Use a little rice to compensate or omit the carbs entirely. Use any veggies you want, we like to pick a medley from the salad bar for variety and cheapness.

Everybody wanted some. Even the kittens, who Mike had to chase away several times for the photo shoot.

Oh and PS, add some turkey bacon for you meat lovers!

The Feel Good Wrap

dressing from allrecipes

Tortillas (habanero lime flour tortilla from Trader Joe)

2 cups mixed vegetables (broccoli, onion, peas, asparagus, etc.)
4 garlic cloves, chopped
1 tablespoon olive oil
dash of red pepper flakes
1 teaspoon sea salt
dash of pepper
cooked, chopped up turkey bacon (optional)

1/2 cup reduced-fat sour cream
1/2 (8 ounce) package reduced fat cream cheese, softened or neufchatel
1/2 teaspoon dried dill weed
dash of teaspoon garlic salt or regular salt
1/2 ounce ranch dressing
pearl barley with edamame or rice

In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch. Set aside.

In a medium skillet, heat the olive oil on medium heat. Add the chopped garlic and the red pepper flakes. Let the garlic brown very slightly. Add the mixed vegetables of your choosing and sprinkle on salt and pepper. Saute evenly. Lower the heat slightly and put the lid on top to steam. Let it cook until vegetables are slightly tender, about 5 minutes. If need be, throw in a tablespoon of water to make some steam. 

Optional turkey bacon for the meat lovers is a welcome addition. 

Assemble the wrap! You can lightly toast the wrap if you want. Put on some the dressing, followed by the pearl barley/rice, and veggies. Enjoy.

Our Anniversary @ Eastern Shore

A year has gone by already? In the words of Frank Barone, holy crap! That's right, the boy and I have been officially together for over a year now. It may not sound like a long time, but  you don't find something so magical without a strong foundation of respect and friendship. It's a sweet story, in retrospect, and maybe one day I'll share. Maybe : ) Good things happen when you least suspect them.

To celebrate, we decided to take a mini-vacation. We're hoarding PTO for summer adventures! Our destination of choice: Eastern Shore, Maryland. Neither of us knew much about this area, and we still don't, but a co-worker retired there and fell in love with it. Plus, it is only a 2 hour drive from home. After work on Friday, we made our escape!

 

The drive was fairly smooth other than one tiny detail: the Bay Bridge. I had never heard of this bridge and we hit it when it was pitch black. The damn thing wouldn't end. I hate planes, they're a necessary evil for travel, and this was a similar uneasy feeling. You can't be brave unless you're scared of something. Out of my way bridge! (yah Mike totally drove on the way back haha!)

The hotel he selected was... ah-may-zinggggg!!! Technically speaking, it was a Hyatt resort. As we turned onto the long driveway, our jaws dropped. It was monstrous and gorgeous, with wide vistas of the water. There's a movie theater and Walmart off the main road, just outside the resort. He made sure the room had a beautiful view and we had a blast exploring the compound and shooting pool. It was the most peaceful sleep I've had in years.

The only con was the lack of restaurants outside the resort. 

Problem solved: I packed a little indoor dinner picnic. Nothing super fancy. I grabbed some sandwiches from Society Fair in Old Town Alexandria, a box of Oreos (his fav), and a side of veggies. I customized a label and slapped it on a standard Turkey Hill bottle of ice tea. For dessert, he suggested we make one of my favorite cakes in the whole wild world: German Chocolate Cake with Coconut Pecan frosting. I made the cake; he made the frosting. Sweet Jesus help us all... I am a FIEND for this combination. The recipe was on the side of the chocolate box. Oh so good and adorable in a heart shaped pan. *drool*

The following day, we scoped out the local town of Easton for lunch. We were hell bent on waffles and waffles... we did NOT find. Again, the restaurant selection was very limited, and we settled on a  french-american spot named Brasserie Brightwall. He ordered the Brasserie burger with fries,($12.50) I ordered a croque monsieur ($9.75). They were both okay- the fries were his favorite part of the meal and I was sad because there was no jam served with my sandwich. The decor was a little eclectic and lacked flow but overall, the natural lighting paired with wooden tables and clean glass bottles made it charming.

We ended our visit with a cup of cafe at the Red Hen. They were playing a mix of indie music; the side room was obviously used for live music performances, always a plus. Seating was  rustic and comfy. We sat down and commenced the anniversary collaboration project. Each year, we're going to do a small piece to celebrate. His raw talent has left me in awe since the day we met back in 2007. I remember the first time seeing one of his drawings and thinking, "this... THIS came out of THAT man's head?!" Never ceases to amaze and inspire. 

Eastern Shore, we will be back! Thank you for existing and blessing me with a fantastic year Navi Bun Bun, plenty more to follow!

Chocolate-Covered Peanut Icecream Cake!

One time, when I was in elementary school, a kid told me to shut up on the playground. My big brother, Joey, heard it and chased them up a tree. 

Another time, when we were little, one of our cousins punched me. Joey promptly started wailing on him, shouting "don't you hurt my sister." Mom literally had to peel him off the poor guy.

 

Oh and this other time in high school. He was minding his own business, peacefully watching TV in the living room. I was on the phone trying to comfort a friend whose parents were screaming in the background. The second we hung up, I dropped the brave front, marched downstairs, b-lined to Joey, and burst into tears. I will never forget the startled look on his face; he immediately shot up and hugged me. 

Then there are the countless times he has listened to me vent; managed to make me laugh; and been the only person to truly understand the circus going on inside my head. The poor guy! I used get on my tip toes to reach our parent's bathroom sink and put water in my bangs because I wanted to have jet black hair, just like his. 

In short. He's pretty freaking awesome.

The least I could do is make him an awesome cake. Happy Birthday Josinho!

This cake is SINFUL. The crust is made of chocolate waffers, mashed up. You can use any 2 flavor of ice cream; I went with vanilla and chocolate. Since he loves peanut butter, the middle layer is chopped, chocolate covered peanuts. Topping it all off is hot fudge with a bit of peanut butter stirred in. I repeat... SINFUL. I cannot wait to make it in the summer with fruity flavors and fruit in the middle.

*I couldn't find chocolate covered peanuts at the grocery store, so I made them. (Here's a great tutorial if you're a visual person). Spread unsalted peanuts (I used about 3/4 cup) on a cookie sheet lined with parchment paper. Broil in the oven for a few minutes, until they are lightly browned and fragrant, dump into a medium sized bowl. Place the cookie sheet and parchment paper to the side. Melt about 1/2 cup of milk chocolate chips in the microwave; stir in a tablespoon of creamy peanut butter. Pour over unsalted peanuts and mix until they're entirely coated. Take the already lined cookie sheet and scoop the peanut mixture by the spoon full onto the sheet. Place in freezer until they firm up, about 30 minutes. Once they're completely dry, throw them in a food processor and coarsely chop. 

If you don't chop them up- good luck cutting the cake! You'll end up looking like THIS GUY.

Chocolate Peanut Ice Cream Cake

from Better Homes and Gardens magazine, 2012


2 cups finely crushed chocolate wafer cookies (about 38 cookies)
1/4 cup sugar
1/2 cup unsalted butter, melted
1 quart ice cream (I used vanilla)
1 1/2 cups chocolate covered peanuts* (see above)
1 quart other ice cream (I used chocolate)
chocolate covered or plain peanuts, chopped to garnish (optional)

12 ounce jar hot fudge ice cream topping
3 tablespoons creamy peanut butter


Preheat oven to 350.

For crust, in a medium bowl combine crushed cookies and sugar. Drizzle with melted butter, toss gently to coat. Press mixture evenly onto bottom and 1 to 2 inches up side of a 9x3 inch springform pan. Bake for 8 to 10 minutes or until crust is set. Cool on a wire rack for 15 minutes. Freeze for 30 minutes.

In a large bowl, stir ice cream with a wooden spoon until softened. Spread softened ice cream on frozen crust. Sprinkle with the 1 1/2 cups chocolate covered peanuts. Cover and freeze about 1 hour or until firm.

In another large bowl stir other ice cream with a wooden spoon until softened. Spread on top of layers of in pan. Cover and freeze for about 4 hours. 

Using a knife, loosen crust from side of pan; remove side of pan. Let ice cream cake stand at room temperature for 20-25 minutes to soften slightly.

To serve, cut ice cream cake into wedges and top with Chocolate and Peanut Butter Sauce. If desired, sprinkle with additional chocolate covered peanuts. 

In a small saucepan combine the hot fudge and creamy peanut butter. Cook and stir over medium-low heat until heated through.

Happy Valentine's Day 2012

Relax! I am not going to belabor you with the run of the mill Valentine's Day cliches or cynicism. I just wanted to tell you that you are special and deserve good things. 

We've all been there. The pity party pint gallon of ben&jerrie's on a Saturday night. The crush. The roller coaster romance. The horrible break up. The involuntary twitch when "the ex" is referenced. 

The beginning of new and exciting possibilities. 

I'm not saying you have to be in a relationship to be happy. Heck, I loved being single: no stress, no heartache, and no pressure. I have never done well with "restrictions"- it's so much easier when there's nobody to answer to. The sheer thought of a date put a knot in my tummy.  

Then I met Mike. *releases doves* It is a matter of finding the right person. Who is the "right person?" The one who will take care of your soul and inspire you for a lifetime.  

Wherever you are in life...

Know your worth and do not settle.  Be yourself. Communicate with your ears, then mouth. Practice manners. Smile. Hug all the freaking time. Pay genuine compliments. Let go of insecurities. Be honest. If there is no trust, there is no love, period. Don't cuss at one another... unless you're into that. Have confidence in yourself, your partner, and your place within the relationship. Hold hands as if your holding the world in your palms. Have more appreciation for the wonders of the world, for one exists with you. Share your passions; support theirs. Accept nothing short of the same in return. If they don't treat you right, I will kick them very hard in the shins.

And relax.

Happy Valentine's Day!

PS. Thanks for helping me write this amor- you the best. Whale kiss!

Happy Healthy Oatmeal

What do you eat for breakfast?

The answer to that question  is important. Breakfast is the most important meal of the day. That sounds like some nerdy poster from elementary school, right? I used to skip breakfast all the time.  Then I started having to attend 8:30am meetings and sitting the majority of the day at a computer. Tummy growls don't lie.

Pack in good nutrients first thing in the morning.

Step away from the Cinnamon Toast Crunch and S'more Poptarts fat boy. I said GOOD nutrients. I am a lover of cereal for life, but the first thing you ingest should not sound sound like a dessert. It's a bunch of processed sugars. Don't let the food blog title fool you. I still make a conscious effort to eat as healthy as possible.

Be good to your body. Treat it right. If you don't, who will?

Lately, I've been on a flaxseed, oatmeal, and smoothie kick for breakfast. Ooo and wraps. I love tofu wraps (post to come). I never tried home-made oatmeal and didn't realize how easy it is to make: water plus oats. Done. You can doll it up a million different ways- it's nuts. The best part: you have full control of what's in it.

Here are a few yummy ideas:

1. PB&J Protein Oatmeal
2. Pumpkin Pie Oatmeal
3. Banana Bread Oatmeal
4. Cranberry Sunflower Oatmeal
5. Cocoa Nibs and Coconut Oatmeal
6. Toasted 4 Grain Cereal

And don't forget! These two little guys are still in search for a home, so if you're looking for 2 of the world's sweetest kittens, just hit me up!

Apple Cinnamon Oatmeal

serves 2

1 cup water
3/4 cup milk
1 cup old fashioned oats
1 apple, peeled and diced
1 teaspoon cinnamon
1 teaspoon brown sugar
2 tablespoons flax seed
2 tablespoons sliced almonds
pinch of salt
drizzle of maple syrup or honey
raisins (optional)

Set oven to 350. Place diced apple and almonds in a stick-proof pan. Drizzle with maple syrup or honey and allow to cook for 15 minutes.

While that's going, pour water and milk into a small pot. Add a dash of salt and bring to a boil. Add the oats and lower heat. Let it cook for about 8 minutes- you decide how thick. 

Add the baked apples. Stir in everything else. Drizzle a little more maple syrup or honey.