Saturday, March 27, 2010
Thursday, March 25, 2010
Yes, this is related to his new TV show. I watched the preview Sunday, it wasn't bad. But whether you will watch the show or not, you should sign the petition.
Today's kids are eating too much crap. Too many of them are overweight. Too many of them will have health problems. And America's School Lunch Program is not helping, because too much cheap crappy food gets funneled into this guaranteed buyer.
Many of America's poorest children depend on the program for 10 meals a week. Instead of dumping our excess cheap food into them, we should be taking the opportunity to teach them to eat better. The show demonstrated that many of these kids are eating processed foods, like chicken nuggets, several times a week but won't eat a marinated and baked piece of chicken. Many won't even try it.
Taste is (mostly) cultivated. Kids who grow up eating junk will continue to eat junk in adulthood, and suffer the consequences. We cannot determine what children eat at home, but by serving high quality healthy meals at school we can make sure these a taste for healthy choices is cultivated which will lead to a lifetime of better eating and better health.
So click on the badge, it will take you right to the website where you can sign the petition to show your support for improving America's school food.
Tuesday, March 23, 2010
My Mom makes this dip when we watch movies.
The first time I made it was in college, my roommate put together a little holiday pot-luck get together at out apartment. But I still had one paper to do before finals were over, and being me I had stayed up the whole night before working on it and was still working on it thru the party- until midnight when it was due. My Mom told me to make this because it is so easy but everyone loves it.
It is incredibly good. Dangerously good. I can only make a half batch about twice a year because I will eat every last bite.
Simple Vegetarian Chili Cheese Dip
8oz Cream Cheese
15oz can Vegetarian Chili
8oz or 2 cups shredded Cheddar, Co-jack, Cheddar-jack (Basically, whatever cheese sounds good to you)
Shredded lettuce (optional)
Spread cream cheese in an even layer across the bottom of pie or square casserole dish
Layer chili over the top
Sprinkle cheese evenly over the chili
Bake at 350º for approx 25min, until cheese is melted and chili is bubbling underneath
Serve with chips. I also like to eat it with shredded lettuce. Because I'm really into health food like that.
Wednesday, March 17, 2010
Since it was so close to St. Patty's day, I waited it out and brought them in as a holiday treat for my co-workers. I wasn't sure how the whiskey glaze would go over, I even make these back-up cupcakes: the same stout cake with a simple irish crème frosting.
Both were gobbled up,but the back-up's were totally unnecessary. These Irish Car Bomb Cupcakes were a hit! They were also clearly more popular then the back-ups.
Stout Cake – makes 24 cupcakes
1 cup stout beer
1 cup/2 sticks unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1 ½ tsp baking soda
¾ tsp salt
2/3 cup sour cream
Irish Crème Filling
1 cup heavy whipping cream
1 Tbsp powdered sugar
1/3 cup Irish Crème
2 Tbsp Butter
2 cup powdered sugar
1/3 cup Whiskey (Irish whiskey would be most appropriate, but honestly it's not what I used)
The directions on smitten kitchen say to bring the beer and butter to a simmer over medium heat, the whisk in cocoa until smooth and cool. The First time I made this cake I didn't notice this complicated step and just mixed everything together. This time I did it correctly. I am not convinced this makes a difference. Proceed according to your own discretion. I probably won't bother to do it again.
Whisk together dry ingredients. Add eggs, sour cream and butter and beer or chocolate mixture depending on how you did it. Mix just until combined.
Fill muffin tins ¾ or a little more full. I recommend using papers because this cake is moist and can be hard to work with if it's not wrapped in something.
Bake at 350º for 15-20 minutes, until a toothpick inserted in the center comes out clean.
Meanwhile, beak together filling ingredients until soft peaks form. Refrigerate until ready to use.
When cupcakes are cool make a slice in the top with a knife. Fill a pastry bag with flavored whipped cream, using a small tip. Insert in the slot made in the top of the cupcake. Fill slowly, just until cupcake starts to spread open a bit like it might break in half if you keep going.
Simply mix together ingredients for whisky glaze with a spoon until combined*. Spread or decoratively drizzle over the cake tops.
*Warning: This glaze will smell pretty strong. The end product DOES taste like whiskey, but in a good way, so don't be afraid.
(For the back-up cupcake frosting I simply beat together 2 Tbsp softened butter with 2 oz softened cream cheese and 2/3 cup powdered sugar. I mixed this with 2 cups of the same whipped cream mixture I used to fill the Irish Car Bomb Cupcakes. This produced a very soft and light frosting. I dropped a spoonful on each cupcake (no filling) and spread it a little bit by gently pressing with the back of a spoon.)
Wednesday, March 10, 2010
Chocolate and peanut butter pie, chocolate covered peanut butter truffles, and the cake mix peanut butter chocolate chip cookies I'm writing about now.
She says she likes this recipe because it's consistent, the cookies always come out good. I like it because it makes a softer peanut butter cookie that doesn't crumble into a million pieces as soon as you take a bite. Plus it is super easy because the cake mix means very little measuring.
But I warn you, they are addictive.
Peanut Butter Chocolate Chip Cake Mix Cookies
1 box white cake mix
1/3 cup water
¼ cup softened butter
15oz jar creamy peanut butter
12oz chocolate chips (I used ½ milk, ½ semi-sweet)
Pre-heat oven to 375º
Scramble eggs with water
Whip to combine with butter
Add half the box of cake mix and peanut butter and beat until light and fluffy
Add second half of cake mix and stir until mostly combined
Add chocolate chips and continue stirring until thoroughly combined
Drop onto greased cookie sheet by rounded teaspoonfuls (I used a medium cookie scoop)
Bake for 10-12 minutes, until done
Cool on cookie sheet about 5 minutes, then transfer to cooling rack