Sunday, February 24, 2013



For now, my magical cooking adventures will be placed on hold while I pay close attention to raising my lovely daughter! As time sees fit, I'll add here.

Come join me on my other blog, alreadyloved.wordpress.com for more current updates of all things family related!

Saturday, September 8, 2012

Long time no see?

Good evening, dear friends!

Wow. So much has happened since I posted last. I have to admit, my decorating and baking has taken a back burner to my newest challenge: Growing a baby!

Sam and I found out we were pregnant earlier this year and I am due in just a few short months! With all of the nausea/morning sickness, I haven't been giving much attention to my baking and decorating. It makes me sad to tell you the truth.

We also moved across the country. What an adventure! We moved from the snowy mountains of Colorado to the sandy beaches of South Carolina. It has been an adventure so far. I think we will like it here!

Here are a few pictures to update what's been going on! LOVELY green woods and sandy beaches for us!







I hope to update more recipes and pictures as time goes on. Been so busy! Thank you for visiting!



Saturday, June 23, 2012

Cheesecake Dip


Here's my Strawberry Dip and Chocolate Peanut Butter Dip! 

For cheesecake dip:
2 pkg cream cheese
16 oz cool whip
1 extra large jar marshmallow fluff
vanilla extract

For dipping:
oreos (extra for crust)
graham crackers (extra for crust)
nilla wafers

2 tubs of frozen strawberries processed in the blender until half smooth and yet still chunky.

Crush graham crackers by hand or in a food processor.
Crush oreos by hand or in a food processor.
Pour them and pat lightly to cover the bottom of your pans (you could use 8X8 pans too)

Make sure the marshmallow fluff and cream cheese are at room temperature (I heated them in the microwave for a little bit to soften them).

Mix the fluff, cream cheese, cool whip, and vanilla extract in a bowl until smooth and creamy.
Pour and spread lightly over the crushed crackers/oreos.







Thursday, February 23, 2012

Juicing!

Why Juice?

Watch "Fat, Sick, and Nearly Dead"--a documentary by Joe Cross.

http://www.fatsickandnearlydead.com/

It's available on netflix as well.


Watch as many food documentaries as possible to inform yourself.

Why should you juice? For health. For weight-loss. To get rid of prescription medications. To feel energized. To gain clarity. To purify and detox your body. To get to the bottom of your addiction to food and emotional eating. To put only healthy and natural foods in your body as opposed to processed goods.


Why do I juice? Energy levels out the roof. Self confidence rises. I lose extra weight and get a flat stomach. I like the taste. I can no longer eat processed foods without feeling sick or depressed. Ever since I've changed my eating habits to natural and unprocessed foods, I can't stomach processed/greasy/fatty goods. I want to prevent disease and feel confident to succeed in any area of life. To exert self discipline.

I started juicing a little less than a year ago. I've had a curiosity about vegetarian lifestyles and this fandangled fad called 'juicing.' I've also been curious about the food industry. I watched countless documentaries on the food industry, farms, animal farming, and addictions behind eating. I decided to go for it and change my eating habits. Late one night after work, I purchased a Jack Lalane Power Juicer from Wal-mart (about $100). It's been a good little machine. I upgraded a few days ago to the Omega VRT350 ($380) and love it even more than the Jack Lalane. It produces better juice, and I'll get to that later.


I did a raw food/paleo fast for 30 days around the month of august/september. This wasn't a juice fast, but just eating unprocessed foods. I had great success with it, losing upwards of 15 pounds and feeling so energized (check out my other notes here on facebook for details regarding paleo/raw and observations with that). If I wanted to really get to the nitty gritty, I would have gotten blood tests and taken body measurements rather than just focus on weight loss.


How did I know what to juice? I researched. Did a lot of it. I went to Barnes and Nobles to find books on juicing (and paleolithic diet recipes). The internet holds a vast wealth of information. Check forums and don't be afraid to ask. When it came down to shopping for veggies and fruits to juice, I just walked around the produce department of Safeway/King Soopers (not walmart unless I had to), and picked what looked good.


I started out with a lot of berries, pears, and apples in my juice. I then branched out into carrots and lettuce/kale. You can juice watermelons and cantelope even! Kiwis, grapes, beets, asparagus, you name it.


I experimented with my tastebuds and different ratios of fruits and veggies. I started out with a sweet tooth using mainly fruits but now try to stick with an even ratio of veggies and fruits to cut back on sugar content. I should be graduating to full on green juice (90% veggies, 10% fruits), but still can't bring myself to swallow such strong flavors.


What can you juice? Most everything. It'd be easier to mention what shouldn't be juiced.

Bananas, Avocados, Potatoes shouldn't be juiced. Really soft mushy fruits might clog up your juicer. Grapes are fine. Lettuce, parsley, tomatoes are fine. Kiwis are great.


What kind of juicer should I buy?!

http://www.bestjuicers.com/juicertypes.html


As I said, I started out with a $100 juicer from Walmart-- the Jack LaLane Power Juicer. It was easy to use, took a bit to clean, and got the job done. It is what is known as a Centrifugal juicer. This means that it operates at high RPMS, rotating very quickly shredding the fruits and veggies through a mesh strainer. What I've noticed with this juicer is that the juice and the foam-like substance separates very quickly, needing to be stirred and shaken nearly every sip. I also had to consume it withing 20 minutes of making it. The good thing about this one is that I could just shove fruits and veggies in large chunks down the chute---cut the apple into 3rds, leave the carrot whole, push whole celery and kale leaves and stalks down.


I upgraded to a $400 juicer, the Omega VRT350 from Bed Bath and Beyond. WORTH EVERY PENNY. This is what's known as a masticating juicer. This juicer works at a lower RPM and presses the veggies and fruits through a mesh screen, preserving more nutrients. The benefit of this type of juicer is not only the retention of more nutrients, but also that the juice lasts longer and I can make a big batch in the morning and drink it all through the day. The only issue I have with this one is that I have to prep the produce a bit more-- cut it into smaller chunks to feed it through the machine--cut an apple into 6 chunks, cut a carrot in half, then split it lengthwise into 4 smaller slices, chop my leafy greens, etc.


With my Jack LaLane juicer, I had to drink it immediately, as the nature of the juicing process it was under took away a lot of the nutrients, separating it and oxidizing it. My Omega juicer doesn't separate the juice nearly at all. This is good, because this means oxidation isn't happening, my juice is retaining nutrients, and I can drink it hours after I make it. No stirring or shaking necessary--it's all uniform juice and foam!


These might not sound like a big deal or make much of a difference to you if you've never tried it, but believe me, the masticating kind will produce a much higher quality of juice.


Do I have to go on a juice fast and avoid all other types of food?!

No! You can incorporate juicing into a healthy diet. Take a look at the paleolithic diet (fruits, veggies, nuts, and meat). By all means, you don't have to cut out processed foods cold turkey, although it sure makes you proud when you say you quit cold turkey.


SIDE EFFECTS! (Not for the queasy!)


In starting a juice fast or even in cutting out all processed foods, be prepared for the following side effects:

Diarrhea - Frequent trips to the bathroom in the beginning. Don't be scared. Your body is detoxing and is getting rid of all the waste left in your intestines after years of build up. Weight loss comes from the loss of this waste. ALSO note: be CAREFUL with how much celery and grapefruit you juice. These will keep you on the toilet all afternoon. I usually stick with just one stalk of celery per batch and notice no adverse affects. Go above one, beware. I haven't tried grapefruit again for fear of the results.

Fatigue - You'll feel tired and lethargic. This is a part of the detoxing process. It shouldn't last for too long, depending on how bad your eating habits were in the past.

Headaches - from cravings, detoxing, stress, etc. They go away.

Cravings - You'll crave everything under the sun. You'll feel like you're starving and MUST have a slice of pizza or a hamburger. Push through them. It's mental. Don't cheat. If you have to cheat, do it with gluten free things, as gluten reaks havok on your digestive system. Cravings go away after about a week, in my experience.

Odd breath or body odor - This is from the toxins leaving your body. It's normal. It passes.

Energy levels - As I mentioned, you'll feel fatigued initially but that will pass. You'll start feeling energized and have clarity of thought. It's the coolest feeling! You'll feel like you're superman-- colors are brighter, you can mentally absorb more information and take in more stimulations. You'll wake up ready to face the day with a smiling face full of vibrancy. Trust me.

Confidence - Along with juicing, you'll lose extra weight and feel sexy and strong. You'll have confidence.




I have some tips listed below from a site, but here's some basics.

-Peel oranges/cuties. some people don't peel lemons to retain nutrition. meh. your call.

-Cut off ends of carrots.

-Core and de-seed apples. Some people don't, but I always did to avoid knicks and dings on my juicer--that, and arsenic traces are in apple seeds.

-Wash leafy greens and cucumbers thoroughly. There's waxy solution and pesticides that can linger on those types of veggies.

-Trim tops from strawberries. de-seed cherries.


Some of my recipes that I use are below. I often just throw together what sounds good and what I like and adjust if necessary. I've heard of some V8 recipes, but haven't tried them yet.


Basic Juice

8 carrots

4 strawberries

1 red bell pepper

5 stalks/leaves kale

1 celery stalk

1 gala apple

2 large oranges

4 kiwis (with skin)

Juice.

Makes a 4 cup amount. (usually lasts me for one meal)


Basic Juice Expanded

3 Large Oranges

2 Gala Apples

8 Large Carrots

1 Stalk Celery

1 Red Pepper

10 Strawberries

8 Kale leaves

5 Kiwis (Skin on)

Feed into your juicer.

Makes 8 cups (2 meals)


Simple Carrot and Apple Juice

4 carrots

2 apples

Juice.


Carrot, Apple, Pear, and Orange Juice

6 carrots,

2 apples

2 pears

1 orange.

Juice.


A mainstay before I started introducing romaine lettuce and kale was apple and pear juice. Now, it's too sweet for my taste.


Apple and Pear Juice

Equal parts apple and pear.

Juice.


Fresh Raw V8 Juice Recipe- (I haven't tried it, but sounds good).

Juice all the vegetables using your juicer, and enjoy as is, chilled, or with ice. If you like a more tangy taste, add some chili pepper and/or salt (optional).

3 large tomatoes

3 stalks celery

5 carrots (medium sized)

1 small beet

1/4 head fresh cabbage

1-2 bell pepper (red or green, or both)

2 cups spinach

2-3 kale leaves

1/4 sweet onion

1/2 clove garlic (optional)

This recipe is for raw juice, with all the ingredients in their raw state – with all the live enzymes and nutrients. However, because it’s all-raw, it will taste differently from the “real thing”. The reason being the real V8 is cooked plus has some other added ingredients to make it taste certain way.

If you are looking for a taste more resembling the store-bought recipe, you can optionally substitute half or all of your tomatoes with either stewed tomatoes or tomato sauce for pasta.

(http://www.bestjuicerrecipes.com/fresh-v8-juice-recipe/)



TIPS:

Juicing Recipes Guidelines

1. Wash produce before juicing. If you do not use organic produce you may want to wash them using a non-toxic, biodegradable cleaner. Check at your local health food store.

2. Leafy greens, parsley, wheat grass and sprouts should be bunched up and pushed through your juicer with a carrot or the plunger.

3. When juicing oranges or grapefruit always peel the skin off but leave the pith on (white soft layer between peel and the fruit) to get all the vitamins.

All other fruits such as lemons, limes, pineapples, apples, pears, watermelons, etc can be juiced with the skin or rime.

4. Trim off the ends and tips of carrots before juicing.

5. Most cucumbers you buy at the supermarket have a wax solution on them. I recommend peeling the skin before juicing.

6. Beets, leafy greens, parsley, and wheat grass are very potent and taste “strong”. Make sure you dilute these with carrot and, or apple juice. So for every glass of juice you make, ¼ should be green juice or beet juice and the other ¾ should be carrot or, and apple juice.

7. Remove the stones of fruits such as peaches and cherries before juicing. Most of the time I juice apples I do not remove the seeds. ( I do to protect my juicer from getting to many knicks or dings).

8. Apples seeds are toxic. Your body is well-equipped to detoxify small quantities however it is recommended that you remove apple seeds before juicing.

9. Check your produce before juicing. Trim away any discolored or bruised sections.

10. Try to consume juice right after you make them so that you keep nutrient loss at a minimum.

(http://www.healthy-eating-habit.com/Juicingrecipes.html)




More Juicing Recipes:

http://juicerrecipesnow.com/

http://juicerrecipesnow.com/15/

http://www.fernsnutrition.com/juicer_recipes.htm

http://www.healthy-eating-habit.com/Juicingrecipes.html

http://zestycook.com/the-power-of-juice-juicer-recipes/

Thursday, February 2, 2012

Leave the gun, take the cannoli.

Setting: A big bubbling boiling pot of spitting oil.
Insert: Cannoli dough on tubes.
Receive: The start of delicious cannolis!

I was asked to make delicious Italian themed desserts for a friend's Super Bowl party. Her requests? Cannoli and Tiramisu, among other things. I am so excited to make both of them!

After researching both delectable desserts, I realized how intricate they both seem. They both take a lot of steps to complete and some different ingredients. I know the result will be amazing. I've created a tiramisu cheesecake before, but never the actual dessert.

Baking adventures: Aren't they FUN?! Posts with pictures and recipes to come soon!

Saturday, December 31, 2011

Zombie Brain Cake




AMC is holding a Walking Dead marathon on New Years Eve (Today). I fought a mental battle for the longest time of whether or not to watch this show. People were raving about it and I'm not one to jump on the bandwagon so quickly when it comes to TV shows or new products.

One late night, Sam and I were looking for a movie to watch. I was in no mood for anything, really. Just something good. Sam suggested The Walking Dead and I grudgingly agreed.


"One episode, Sam. I'm not gonna get wrangled into this crap."


"Okay. Just one."

"I'm tellin' ya.. it's gonna be like every other zombie movie or show out there--lame and overdone."

"Okay, just one episode!"


Three episodes later....

My eyes are glued on the TV, fully engrossed in the show.

Could it be?!

YES!

It's a show I enjoy AND it includes zombies!

So. Now that AMC is hosting a marathon of ALL the episodes, Sam and I realized we had to throw a Walking Dead marathon Zombie party.


For this party, I made bacon wrapped smokies (crusty stubby toes), Zombie brain cake, Puree of zombie brain (salsa), and zombie blood (strawberry lemonade) along with some oreos (kneecaps) and cheetos (sunburnt pinkies).

Here's the zombie brain cake!

I started off by baking two large chocolate cakes in two separate springform pans. They are thick and sturdy!


I layered them together with some pink buttercream in between. I didn't do it all in the center as I knew I'd be shaving away those sides pieces to form the brain.


Covered the two layers of chocolate cake with a bright pink crusty frosting.





Time to start forming the brain! I used a light pink buttercream in a plastic baggy with a hole cut in the corner, and started making zigzag type swirls all over.




It needed to look a bit more gooey, so I mixed light corn syrup with pink food color (red would work too) and drizzled just a bit on the cake. Wonderful!





Tada!

I look forward to making another one of these cakes in the future. It was just TOO much fun. After I was finished making this, I exclaimed "This has got to be the coolest thing I've made in my life!" Sam just laughed. It's probably not THE coolest, but it sure ranks up there.

Have a WONDERFUL new year! Accomplish all your goals and I know I will enjoy creating more delectable treats!







Wednesday, December 14, 2011

Oreo Stuffed White and Milk Chocolate Cookies




First and foremost, the most lovely cheesecake I've ever made.




Lovely. Trick? Bake at 320 for 40 minutes, turn off oven, and leave in the oven for another 20.




Now onto the real stuff:


It has happened.
I never thought it would.
I had doubted once before, but never again.

I have lost my sweet tooth.

Can't find it anywhere.

After baking nearly nonstop, chained to the stove, for the past five years, I've lost my desire for sweets. I look at this as a good thing! Besides, who needs those extra cavities or calories?

In an attempt to revive my limp and dead desire for sugar, I made a vanilla bean cheesecake and oreo stuffed white chocolate and milk chocolate chip cookies. Say that five times fast!

I have plans for these cookies...I'd like to sub an Oreo for Andes mints, peppermint patties, Hershey's kisses, etc.


Oreo Stuffed Cookies
thanks to this lovely lady.
1 Cup (2 sticks) butter: Softened.
3/4 Cup brown sugar: Packed
1 Cup white sugar
2 eggs
3 tbsp vanilla
3 1/2 Cups Flour
1 tsp baking soda
1 bag of chocolate chip (or half a bag of milk chocolate, half a bag of white)
Half to 1 pkg. Oreo cookies


Preheat oven to 350F
Mix the butter and sugars. Add the eggs and vanilla. Mix.
Add in the soda and flour. Mix.
Drop in the chocolate chips. Mix.






If you have a cookie scoop, use it now!



Scoop out two decent sized balls out of the dough. Place an Oreo between the two balls and squish squish squish until the Oreo is covered! Place on your baking stone/cookie sheet.

Bake for 8-12 minutes.




Wouldn't these be great with peanut butter kisses or mints inside?!

I hope you don't lose your sweet tooth after trying these. They are so sweet and scrumptious.