tag:blogger.com,1999:blog-75058616276963419592024-03-15T04:33:12.752-04:00Christine's Kitchen ChroniclesA collection of recipes that will tickle your tastebuds and leave you wanting moreChristine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.comBlogger427125tag:blogger.com,1999:blog-7505861627696341959.post-37025309996164953332014-04-05T08:58:00.002-04:002014-04-05T09:14:29.347-04:00Santa Barbara Chocolate Giveaway Winners!Thank you to everyone that entered by <a href="http://www.santabarbarachocolate.com/">Santa Barbara Chocolate</a> giveaway! Those of you that submitted product ideas they sound <i>fabulous </i>and I can't wait to see if the boys at SBC take some of those suggestions and make them into reality! Also HUGE thank you to Santa Barbara Chocolate for sponsoring this giveaway. They've pretty much ruined my chocolate expectations for life now.<br />
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So now you're wondering, who won??<br />
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Well, take a look below. They are arranged in order of grand prize winner all the way down to third prize winner. I'll be in touch so Jason and Justin can get you your delicious chocolates. Congratulations Kristen, Jessie S., Tamara A., and Dina J.!!!<br />
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If you didn't win, don't fret, don't forget you can still get 10% off your order using my special code <b>chrisseskitchen</b>.<br />
<br />
<a class="rafl" href="http://www.rafflecopter.com/rafl/display/0c5d555/" id="rc-0c5d555" rel="nofollow">a Rafflecopter giveaway</a>
<script src="//d12vno17mo87cx.cloudfront.net/embed/rafl/cptr.js"></script>Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com0tag:blogger.com,1999:blog-7505861627696341959.post-34232485084317436552014-03-17T07:00:00.000-04:002014-03-17T20:08:42.553-04:00Santa Barbara Chocolate Review/Giveaway and Triple Chocolate Mousse Cake!Happy Monday, fans! Oh my do I have an absolute TREAT for you today!<br />
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About a month ago I was contacted by a cool dude named Justin at <a href="http://www.santabarbarachocolate.com/">Santa Barbara Chocolate Company</a>. He had stumbled across one of my old blog posts featuring this <a href="http://christineskitchenchronicles.blogspot.com/2013/03/chocolate-nutella-fudge-with-sea-salt.html">Chocolate Nutella Fudge with Sea Salt</a> and was wondering if I'd like to partner with them. There was the promise of free organically grown, ethically traded chocolates to be had. If you've been following me on facebook at all you'll know that I've been going dairy free for several months now because my little nursling son is sensitive. Chocolate is often off the menu because many brands contain milk or milk ingredients. My heart sunk at first because I thought "Why? Why NOW do these companies find me when I cannot taste their delicious products and want chocolate sooooo badly???". But then I went to their website and found that they offered many dairy free options! Score! So I shot an email back to Jason explaining my situation and asking that they please send at least one dairy-free option for me to personally try (and my husband Chris - the real sweets lover in this family anyway - could call dibs on whatever else they sent).<br />
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Let me just say that Justin is a real SoCal guy who was so much fun to "talk" to and Jason their Maitre Chocolatier <i>BLEW ME AWAY </i>with how fast and personalized he made my package. Not only was there a personal hand-written note but they sent me nearly TEN POUNDS of assorted chocolates to try. Each was even labeled "dairy free" where applicable!<br />
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<a href="http://1.bp.blogspot.com/-cKUvnotOHrU/UyZJLQcYZVI/AAAAAAAAEXU/MJmp26MLZ20/s1600/IMG_3150+-+revised+wm+sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-cKUvnotOHrU/UyZJLQcYZVI/AAAAAAAAEXU/MJmp26MLZ20/s1600/IMG_3150+-+revised+wm+sm.jpg" height="265" width="400" /></a></div>
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So like kids at Christmas time Chris and I tasted each of the samples.<br />
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<a href="http://1.bp.blogspot.com/-O89l5oUWAc8/UyZLjHy5_yI/AAAAAAAAEXg/B6xZktFvS4U/s1600/IMG_3157+-+revised+wm+sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-O89l5oUWAc8/UyZLjHy5_yI/AAAAAAAAEXg/B6xZktFvS4U/s1600/IMG_3157+-+revised+wm+sm.jpg" height="256" width="400" /></a></div>
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I started with the <a href="http://www.santabarbarachocolate.com/organic-chocolate-dark-chocolate-60-3lb-made-with-organic-ingredients-p-196.html">Hispaniola Rainforest Dark 60%</a>. It was smooth and rich. The perfect balance of dark and a touch of sweet just like you'd expect from a high quality dark chocolate. It's a very classic dark chocolate so would be very versatile for baking, creating candies, or eating straight out of the bag. Having not had <i>any</i> chocolate in quite some time, it was pure bliss to eat and I knew it would be hard to beat...but there were still seven more samples to go!<br />
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<a href="http://2.bp.blogspot.com/-5sQgojDQM0s/UyZM3NBSZrI/AAAAAAAAEXs/SkXqN8Mpjew/s1600/IMG_3162+-+revised+wm+sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-5sQgojDQM0s/UyZM3NBSZrI/AAAAAAAAEXs/SkXqN8Mpjew/s1600/IMG_3162+-+revised+wm+sm.jpg" height="250" width="400" /></a></div>
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Going a little bit darker I found myself trying the <a href="http://www.santabarbarachocolate.com/wholesale-bulk-chocolate-rio-tigre-extra-dark-chocolate-75-3lb-p-179.html">Peru Rio Tigre Extra Dark Chocolate 75%</a> next. Visually it was a few shades darker than the previous sample and that's to be expected since there's 15% more cacao. My first taste impression was confusion because it was not as smooth as I'm used to and dare I say even a touch gritty. At first I thought perhaps it was just due to the higher cacao content but I have had dark chocolates as much as 90% cacao and not had the textural impact before. So I gave Justin and Jason a shout. It turns out that Jason <i>designed </i>the chocolate to be this way. The cocao solids (fibre in this case) are not ground as long so that they retain a higher percentage of cocao antioxidants. Sounds healthy to me!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-sEcyw8uX5tI/UyZQjsGJeMI/AAAAAAAAEX8/rTqzqh5CICc/s1600/IMG_3167+-+revised+wm+sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-sEcyw8uX5tI/UyZQjsGJeMI/AAAAAAAAEX8/rTqzqh5CICc/s1600/IMG_3167+-+revised+wm+sm.jpg" height="261" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.santabarbarachocolate.com/">Santa Barbara Chocolates</a> from Left to Right: Belgian White, Belgian Milk, Manjo Rainforest Dark, Belgian Dark, 100% Pure Cacao, 100% Pure Cacao Organic</td></tr>
</tbody></table>
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Similarly, I'm not sure that I have ever tasted <a href="http://www.santabarbarachocolate.com/organic-chocolate-pure-cacao-100-chunks-3lb-made-with-organic-ingredients-p-290.html">100% Pure Cacao</a>. Though I love dark and extra dark chocolates, these ultra dark unsweetened chocolate chunks were too bitter for my personal taste. As for Chris? Forget it! That kid LOVES all things sugar. Jason told me that they're wonderful for those on paleo diets or with low glycemic concerns such as diabetics because they contain no added sugar. He even enjoys them as a fondue or with a cup of hot green tea. I might try melting these down and adding dried fruit and nuts to create a chocolate bark. As an aside, Chris said he had a co-worker who gave their kid 100% pure cacao when they asked to try chocolate. As one would expect, it was not very palatable to a child and thus the parent's scheme to get the kid to not like chocolate worked ;).<br />
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The <a href="http://www.santabarbarachocolate.com/wholesale-bulk-chocolate-belgian-dark-chocolate-64-3lb-p-245.html">Belgian Dark 64%</a> was good and I think would be excellent for candies but when compared to the rest of the dark chocolate samples, not particularly memorable. <br />
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The <a href="http://www.santabarbarachocolate.com/wholesale-bulk-chocolate-manjo-rainforest-dark-chocolate-3lb-p-229.html">Manjo Rainforest Dark 66%</a> woke my tastebuds right up! There was a subtle fruitiness to it which I wasn't expecting. You could tell that this was high quality stuff! I had to stop myself from eating the medallions straight from the package. I basically have been eating a chocolate medallion...or two...or three...of the Manjo everyday since receiving the package. It contains 100% cocoa butter so it's velvety smooth and ready to eat. I loved just popping them in my mouth and letting them slowly melt. Frankly I was a little bit sad that Jason and Justin only sent me a smaller sample of this variety. But now I know what I'll be buying to get my dairy-free chocolate fix!! It was my favorite sample by a hair (followed by the <a href="http://www.santabarbarachocolate.com/organic-chocolate-dark-chocolate-60-3lb-made-with-organic-ingredients-p-196.html">Hispaniola Rainforest Dark 60%</a>).<br />
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The <a href="http://www.santabarbarachocolate.com/wholesale-bulk-chocolate-belgian-milk-chocolate-40-3lb-p-247.html">Belgian Milk Chocolate</a> and <a href="http://www.santabarbarachocolate.com/wholesale-bulk-chocolate-belgian-white-chocolate-3lb-p-248.html">Belgian White</a> were taste tested by Chris alone since he is the only one in our family that can eat dairy right now. He happily snacked on them but couldn't really give me a detailed analysis other than that the <a href="http://www.santabarbarachocolate.com/wholesale-bulk-chocolate-belgian-milk-chocolate-40-3lb-p-247.html">Belgian Milk Chocolate</a> was his favorite. Go figure since it has the least cacao (40%) of the chocolates we sampled and therefore is sweetest! When I used the <a href="http://www.santabarbarachocolate.com/wholesale-bulk-chocolate-belgian-white-chocolate-3lb-p-248.html">Belgian White</a> chocolate in my baking application, it was my father-in-law's favorite of the three layers.<br />
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After sampling everything I was left with the difficult decision of how to feature the high quality chocolate varieties. With Jason's guidance that the <a href="http://www.santabarbarachocolate.com/wholesale-bulk-chocolate-rio-tigre-extra-dark-chocolate-75-3lb-p-179.html">Peru Rio Tigre Extra Dark Chocolate 75%</a> was designed with pastry applications in mind and in particular, flourless chocolate cakes, I knew exactly what I wanted to make because I remembered a cake which I bookmarked from years ago.<br />
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This Triple Chocolate Mousse Cake features three of Santa Barbara Chocolate's finest Couverture chocolates. I intentionally chose two different dark chocolates because the texture of the dark layers is different. The cake is more dense and could stand up to the heartier texture of the Peru Rio Tigre whereas I wanted the dark chocolate mousse layer to be silky smooth so used the Manjo Rainforest there. <br />
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While you could use any chocolate to create this cake I cannot stress that the quality of the chocolate you choose to use will impact your final product. In this case, why not give Santa Barbara Chocolate's high quality products a try? You won't regret buying from these guys and after trying their chocolates, you'll wonder how you ever thought those waxy, off-tasting chocolate chips and bars qualified as "chocolate". Plus, your conscious will rest easy knowing that many of the products are organically grown, fair-trade, and formulated with over 100 years of chocolate making experience.<br />
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Christine's Kitchen Chronicles readers get 10% off your total order by using the code: <b>chrisseskitchen </b>or enter the Rafflecopter contest at the bottom of this post to win up to NINE POUNDS of your own! There are four different winners in this contest so be sure to be in it to win!<br />
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<b>Triple Chocolate Mousse Cake</b><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-h3I3-XmzafI/UyZXaEBEjnI/AAAAAAAAEYI/25l6l5-6ZEo/s1600/IMG_3313+-+revised+wm+sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-h3I3-XmzafI/UyZXaEBEjnI/AAAAAAAAEYI/25l6l5-6ZEo/s1600/IMG_3313+-+revised+wm+sm.jpg" height="640" width="422" /></a></div>
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Ingredients<br />
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For the bottom layer<br />
<ul>
<li>6 tbsp. unsalted butter, cut into 6 pieces (plus extra for greasing the pan) </li>
<li>7 oz. bittersweet chocolate, finely chopped <i>(recommend <a href="http://www.santabarbarachocolate.com/wholesale-bulk-chocolate-rio-tigre-extra-dark-chocolate-75-3lb-p-179.html">Santa Barbara Chocolate Peru Rio Tigre Extra Dark Chocolate 75%</a>)</i></li>
<li>¾ tsp. instant espresso powder </li>
<li>1½ tsp. vanilla extract </li>
<li>4 large eggs, separated then allow whites to come to room temperature</li>
<li>Pinch of salt </li>
<li>1/3 cup light brown sugar, packed </li>
</ul>
For the middle layer<br />
<ul>
<li>2 tbsp. cocoa powder, preferably Dutch-processed </li>
<li>5 tbsp. hot water </li>
<li>7 oz. bittersweet chocolate, finely chopped <i>(recommend <a href="http://www.santabarbarachocolate.com/organic-chocolate-dark-chocolate-60-3lb-made-with-organic-ingredients-p-196.html">Santa Barbara Hispaniola Rainforest Dark 60%</a>)</i></li>
<li>1½ cups heavy cream </li>
<li>1 tbsp. granulated sugar </li>
<li>Pinch of salt </li>
</ul>
For the top layer<br />
<ul>
<li>¾ tsp. powdered gelatin </li>
<li>1 tbsp. water </li>
<li>6 oz. white chocolate, finely chopped<i> (recommend <a href="http://www.santabarbarachocolate.com/wholesale-bulk-chocolate-belgian-white-chocolate-3lb-p-248.html">Santa Barbara Chocolate Belgian White</a>)</i></li>
<li>1½ cups heavy cream </li>
</ul>
For garnish<br />
<ul>
<li>1 can of Pirouette chocolate hazelnut rolled wafer cookies, cut into thirds (there will be some leftover)</li>
<li>4 oz bittersweet chocolate, finely chopped <i>(recommend <a href="http://www.santabarbarachocolate.com/wholesale-bulk-chocolate-manjo-rainforest-dark-chocolate-3lb-p-229.html">Santa Barbara Chocolate Manjo Rainforest Dark 60%</a>)</i></li>
<li>1/3 cup heavy cream</li>
</ul>
Directions<br />
<ol>
<li>To make the bottom layer: Butter the bottom and sides of a <a href="http://www.amazon.com/gp/product/B0000DIX7U/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0000DIX7U&linkCode=as2&tag=chrisskitchch-20">9-inch springform pan</a>. Preheat oven to 325˚ F. In a large glass bowl set over simmer water, combine the butter, chocolate, and espresso powder. Stir occasionally until the mixture is smooth. Remove from the heat and let cool slightly, about 5 minutes. Whisk in the vanilla and egg yolks. Set aside. </li>
<li>In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy, about 30 seconds. Add half of the brown sugar and beat until incorporated, about 15 seconds. Add the remaining brown sugar and continue to beat on high speed until stiff peaks form, about 1 minute more. Whisk in one-third of the beaten egg whites to the chocolate mixture to lighten it. Using a rubber spatula, gently fold in the remaining egg whites until no streaks remain. Pour the batter into the prepared springform pan and smooth the top with a spatula. </li>
<li>Bake until the cake has risen, is firm around the edges and the center has just set but is still soft (should spring back after pressing gently with a finger), about 14-18 minutes. Transfer the cake to a wire rack to cool completely, at least 1 hour. Do not remove the cake from the pan. (If not making the second layer right away, cover with plastic wrap and refrigerate until ready to proceed.) </li>
<li>To make the second layer, whisk together the cocoa powder and hot water in a small bowl; set aside. Melt the chocolate in a glass bowl set over simmering water, stirring occasionally until smooth. Once melted, remove from the heat and let cool slightly, 2-5 minutes. </li>
<li>In the clean bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Whisk in the cocoa powder mixture until smooth. Using a whisk, mix one-third of the whipped cream to the chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Pour the mousse into the springform pan over the cooled cake and tap gently on the counter 3 times to remove air bubbles. Gently smooth the top with a spatula. Wipe the inside edge of the pan to remove any drips. Refrigerate for at least 15 minutes while preparing the top layer. </li>
<li>To make the top layer, sprinkle the gelatin over the water in a small bowl and let stand at least 5 minutes to soften. Place the white chocolate in a medium bowl. Bring ½ cup of the cream to a boil in a small saucepan. Remove the pan from the heat, add the gelatin mixture and stir until dissolved. Pour the hot cream mixture over the white chocolate and let stand about 1 minute. Whisk until the mixture is smooth. Cool to room temperature, about 5-8 minutes, stirring occasionally. </li>
<li>In the clean bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of cream at medium speed until it begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Whisk in one-third of the whipped cream to the white chocolate mixture to lighten it. Using a rubber spatula, gently fold in the remaining whipped cream until no streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator (leaving uncovered) and chill until set, at least 2½ hours.</li>
<li>To decorate, press cut cookie pieces around the edge of the cake. Bring 1/3 cup of cream to a boil in a small sauce pan. Pour hot cream mixture over the chocolate and let stand about 1 minute. Whisk until the mixture is smooth. Allow the ganache to cool until it is spoonable and can hold its texture. Transfer to a piping bag and decorate the top of the cake as desired. I decorated mine with a <a href="http://www.wilton.com/technique/Cornelli-Lace">cornelli lace</a> pattern using a <a href="http://www.amazon.com/gp/product/B0043YRPXY/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0043YRPXY&linkCode=as2&tag=chrisskitchch-20">Wilton #2 Round Tip</a>. If desired, garnish top of cake with additional cookies.</li>
</ol>
Source: Adapted from <a href="https://www.cooksillustrated.com/">Cook’s Illustrated</a>, November/December 2009
<br />
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<a class="rafl" href="http://www.rafflecopter.com/rafl/display/0c5d555/" id="rc-0c5d555" rel="nofollow">a Rafflecopter giveaway</a><br />
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Disclaimer: </i><a href="http://www.santabarbarachocolate.com/">Santa Barbara Chocolate Company</a><i> graciously offered to sponsor this giveaway. I received complimentary samples of chocolate to try and review. All words and opinions are my own.</i>Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com20tag:blogger.com,1999:blog-7505861627696341959.post-15046443714726272422014-02-06T11:23:00.001-05:002014-02-06T11:23:08.879-05:00Vanilla Cookies with Nutella FillingI missed World Nutella Day yesterday. Doh!<br />
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I also have had this recipe saved since *2012* specifically to post on the next World Nutella Day. But dang, apparently I need a reminder on my phone or something to help me remember when it comes around each year! So instead of making you wait yet another year for sharing this recipe, I'm sharing it a day late. Because better late than never, right?<br />
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Brace yourself for surprise smooth nutella goodness enveloped in a vanilla cookie...yum!<br />
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<b>Vanilla Cookies with Nutella Filling</b><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-1e9P6ZixVrs/UDpcFMGAP2I/AAAAAAAATzk/PH7Z9s6slWE/s962/DSC_9006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1e9P6ZixVrs/UDpcFMGAP2I/AAAAAAAATzk/PH7Z9s6slWE/s400/DSC_9006.jpg" height="266" width="400" /></a></div>
<b><br /></b>
Ingredients<br />
<ul>
<li>½ cup (220g) nutella (I used <a href="http://christineskitchenchronicles.blogspot.com/2012/08/src-homemade-nutella.html">homemade nutella</a>!)</li>
<li>10 Tbsp. (140g) unsalted butter, softened </li>
<li>1 cup (220g) granulated sugar </li>
<li>1 large egg </li>
<li>½ tsp. vanilla extract </li>
<li>2 cup (250g) all-purpose flour </li>
<li>½ tsp. baking soda </li>
<li>½ tsp. salt</li>
</ul>
<div>
Directions</div>
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<ol>
<li>Line a small baking sheet with wax paper or <a href="http://www.amazon.com/gp/product/B00008T960/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00008T960&linkCode=as2&tag=chrisskitchch-20">silicone baking mat</a>. </li>
<li>Transfer the nutella to a small plastic bag. Cut off one corner of the plastic bag and gently squeeze the nutella out onto the wax paper or baking mat into 24 evenly-sized chips. Place the baking sheet in the freezer until the nutella is firm, about 30 minutes. </li>
<li>Preheat the oven to 350 F.
Grease a baking sheet with butter, cooking spray, or line with another silicone baking mat. </li>
<li>Beat the butter and sugar together until light and fluffy. Add the egg and vanilla and beat well. Add the flour, baking soda, and salt and stir with a spoon until fully incorporated. Divide the dough into 24 even balls and flatten each into a disk. </li>
<li>Remove the frozen nutella chips from the freezer. Working quickly, press each chip into one ball of dough and roll the dough into a ball around the nutella.
Place the cookie dough balls 3 inches apart on the prepared baking sheet. </li>
<li>Bake, just until the edges start to turn slightly golden, 6-8 minutes (keep an eye on them towards the end – do NOT overbake these). Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.</li>
</ol>
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Source: Slightly modified from <a href="http://www.inquiringchef.com/2012/08/22/soft-vanilla-cookies-with-nutella-filling/#">Inquiring Chef</a>Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com0tag:blogger.com,1999:blog-7505861627696341959.post-11724982356824542432014-01-29T07:00:00.000-05:002014-01-29T07:00:06.286-05:00Pepperoni Pizza SlidersSuperbowl weekend is coming up. Frankly, it wasn't even on my radar until I heard people talking about how this crazy polar vortex that we're going through may result in the game being played on a Saturday...or even a Friday...due to the extreme cold weather.<br />
<br />
For those still looking for something quick and easy to put on their Superbowl spread, this ought to do the trick. Same goes for the uber delicious <a href="http://christineskitchenchronicles.blogspot.com/2013/10/hawaiian-roll-ham-and-swiss-sliders.html">Hawaian roll ham and cheese sliders</a>. There's something about mini sammies, melted cheese, and butter that makes for happy people. Since both can be assembled in advance, you could have them in the fridge ready to bake for whenever that game ends up being. It's sure to be a hit with your guests!<br />
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More Superbowl food ideas:<br />
<ul>
<li><a href="http://christineskitchenchronicles.blogspot.com/2011/01/football-snackadium.html">Football Snackadium</a></li>
<li><a href="http://christineskitchenchronicles.blogspot.com/2012/11/recipe-swap-taco-dip.html">Taco Dip</a></li>
<li><a href="http://christineskitchenchronicles.blogspot.com/2012/09/mini-corn-dog-muffins.html">Mini Corn Dog Muffins</a></li>
<li><a href="http://christineskitchenchronicles.blogspot.com/2011/01/blooming-onion-with-dipping-sauce.html">Blooming Onion with Dipping Sauce</a></li>
</ul>
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And umm...go...well...yeah. I don't even know who's playing this year so guess I'm not rooting for anybody in particular!</div>
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<b>Pepperoni Pizza Sliders</b><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-GN3fR9MHzkw/UuhVnDchPyI/AAAAAAAADRM/-MVkbBAFMlY/s1600/IMG_1741+-+revised+wm+sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-GN3fR9MHzkw/UuhVnDchPyI/AAAAAAAADRM/-MVkbBAFMlY/s1600/IMG_1741+-+revised+wm+sm.jpg" height="640" width="387" /></a></div>
<b><br /></b>Ingredients<br />
<br />
For the sandwiches<br />
<ul>
<li>3/4 cup pizza sauce </li>
<li>12 Hawaiian rolls </li>
<li>48 slices large deli pepperoni (or 1 lb pepperoni slices) </li>
<li>1 cup shredded mozzarella cheese </li>
<li>Sliced onions, green peppers, olives (optional)</li>
</ul>
For the topping<br />
<ul>
<li>4 tablespoons unsalted butter, melted </li>
<li>1/2 tablespoons onion powder </li>
<li>1/2 tablespoons garlic powder </li>
<li>1/2 tablespoons Italian seasoning</li>
<li>A few dashes Worcestershire sauce </li>
</ul>
Directions<br />
<div>
<ol>
<li>Preheat the oven to 350 degrees. </li>
<li>Spread pizza sauce onto both sides of the center of each roll. Place 2 large slices (or a few small slices) of pepperoni and a some shredded cheese inside of each roll. If you want, dress them up with your desired veggies. Close rolls and put into a large baking dish or heavy cookie sheet so that the sandwiches are touching each other. </li>
<li>In a small bowl, whisk together all of the topping ingredients. Pour evenly over all of the sandwiches, just enough to cover the tops; let sandwiches sit for at least 10 minutes to absorb the butter and seasonings. If desired, sandwiches can be assembled and buttered a day ahead, covered and kept in the fridge until ready to bake. </li>
<li>Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. </li>
</ol>
Source: Barely Modified from <a href="http://joelens.blogspot.com/2013/04/pepperoni-pizza-sliders.html">What's Cookin' Chicago</a></div>
Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com0tag:blogger.com,1999:blog-7505861627696341959.post-10296235442320767282014-01-20T00:00:00.000-05:002014-01-21T21:58:42.995-05:00SRC: S'mores Bites (Dairy-Free/Vegan)It's a somewhat sad day for me because this is my last <a href="http://secretrecipeclub.com/">Secret Recipe Club</a>. After being a part of this group for a few years now I've decided that I needed to step away from it all. I simply don't have the time to dedicate to creating things on a set schedule and commenting on others' posts like I used to.
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For my final assignment I am honored to have my fellow Cincinnati blogging friend Desi of <a href="http://steaknpotatoeskindagurl.blogspot.com/">SteakNPotatoesKindaGurl</a>. We "met" through this club. Though we live in the same city, we have never actually met in person. She did, however, contribute a beautiful guest post of <a href="http://christineskitchenchronicles.blogspot.com/2012/09/grilled-filet-with-bourbon-butter.html">Grilled Filet with Bourbon Butter</a> to my blog when I was on vacation. If I learned anything about Desi it's that the girl LOVES bacon. So when I went to choosing a recipe, I thought I'd make something with bacon in it. Then I took a completely different direction when I saw her post for one of her other loves...s'mores. I considered throwing some bacon crumbles in with the chocolate center and/or on top as a garnish as a tribute but tried to stay true to the recipe ;).<br />
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Many of you know that I've gone dairy-free for my son who is nursing and I suspect to be sensitive to it. Since I could customized the cookies, I made mine dairy-free while using regular Hershey milk-chocolate for my husband's cookies. I tried to make some substitutions of coconut oil instead of butter and dark chocolate instead of milk to keep it dairy-free (and vegan for that matter!). Finding graham cracker crumbs that were dairy-free was also surprisingly challenging. I usually buy store brand to save a few bucks but the store brand and most national brands for that matter had dairy in them. Boo! The only dairy-free graham crackers I could find were <a href="http://www.amazon.com/gp/product/B001G4LRDI/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001G4LRDI&linkCode=as2&tag=chrisskitchch-20">Nabisco Honey Maid</a>.<br />
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The taste was awesome. I actually loved the not-so-subtle coconut flavor. It kind of reminded me of my favorite Girl Scout Cookie, samoas...which, I also can't eat right now. Sad face. The only problem was that my cookie crust was too crumbly and totally didn't hold together right on removal. I'm not sure if substituting my coconut oil 1:1 for butter was the issue or if I just didn't bake it long enough. Still experimenting with this whole dairy-free baking thing. The fact that my cookie crumbled didn't stop me from enjoying these little s'mores bites straight out of the pan with a spoon ;). Don't judge.<br />
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As I say goodbye to my SRC friends I want to thank you all for being awesome and for helping me to discover your wondering blogs. And of course a special shout out to our hostess, Debbi. I hope that you all will continue to follow me even as I leave the club...and probably post less frequently.<br />
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On an unrelated note...have you entered my <a href="http://christineskitchenchronicles.blogspot.com/2014/01/im-wildtree-representative.html">Wildtree giveaway</a>??<br />
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<b>S'mores Bites (Dairy-Free/Vegan)</b><br />
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<a href="http://2.bp.blogspot.com/-5HxaQfP62Yo/UtsquTPdadI/AAAAAAAADPI/XylrgK7DeEg/s1600/IMG_2917+-+edited+wm+sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-5HxaQfP62Yo/UtsquTPdadI/AAAAAAAADPI/XylrgK7DeEg/s1600/IMG_2917+-+edited+wm+sm.jpg" height="265" width="400" /></a></div>
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<b>Ingredients</b><br />
<ul>
<li>7 whole graham crackers or 1 cup graham cracker crumbs (<a href="http://www.amazon.com/gp/product/B001G4LRDI/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001G4LRDI&linkCode=as2&tag=chrisskitchch-20">Nabisco Honey Maid</a> are dairy-free)</li>
<li>1/4 cup granulated sugar </li>
<li>6 tablespoons <a href="http://www.amazon.com/gp/product/B003B3OOPA/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003B3OOPA&linkCode=as2&tag=chrisskitchch-20">coconut oil</a>, melted (use butter if you don't care about it being vegan/dairy-free) </li>
<li>4 dark chocolate candy bars, divided (I used <a href="http://www.amazon.com/gp/product/B000HQNBSU/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000HQNBSU&linkCode=as2&tag=chrisskitchch-20">Lindt Excellence 85% Cacao Bars</a> for my dairy-free ones and regular <a href="http://www.amazon.com/gp/product/B000IXWCQO/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000IXWCQO&linkCode=as2&tag=chrisskitchch-20">Hershey's Milk Chocolate Bars</a> for the hubby)</li>
<li>12 large marshmallows, cut in half crosswise with kitchen scissors (<a href="http://www.amazon.com/gp/product/B00FBNZ58S/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00FBNZ58S&linkCode=as2&tag=chrisskitchch-20">Dandies</a> brand are vegan)</li>
</ul>
<div>
<b>Directions</b></div>
<ol>
<li>Preheat oven to 350°F. </li>
<li>If using whole graham crackers, place inside a ziplock bag and then crush with a rolling pin. Combine graham cracker crumbs, sugar, and melted coconut oil into a bowl. </li>
<li>Divide crumb mixture into each cup of a 24 cup mini muffin pan. Press crumbs to form shallow cups.</li>
<li>Bake for 4-5 minutes or until edges are bubbling. </li>
<li>Meanwhile, break two of the candy bars into rectangles. Break the rectangles in half. </li>
<li>Remove pan from oven; place 2 rectangle halves into each cup. Place one marshmallow half, cut-side down, into each cup. Return to oven for 3 minutes or until marshmallows are just slightly softened. If desired, flip on the broiler to lightly toast the tops. Watch them carefully because they burn quickly! </li>
<li>Using remaining candy bars, break into rectangles and top each marshmallow with a piece of chocolate.</li>
<li>Cool on a cooling rack for 15 minutes before carefully removing cups from pan. Cool completely on wire rack.</li>
</ol>
<div>
Source: Modified from <a href="http://steaknpotatoeskindagurl.blogspot.com/2013/10/smores-bites.html">SteakNPotatoesKindaGurl</a></div>
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<!-- end InLinkz script -->Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com15tag:blogger.com,1999:blog-7505861627696341959.post-88785310105659096572014-01-07T07:00:00.000-05:002014-01-07T07:00:05.645-05:00Best of 2013: Blogger's ChoiceEach year I do not only a <a href="http://christineskitchenchronicles.blogspot.com/2014/01/best-of-2013-readers-choice.html">Reader's Choice</a> post but also a Blogger's Choice because sometimes I feel like there are some hidden gems that should not be missed! To see previous year's Best of Lists, click on the <a href="http://christineskitchenchronicles.blogspot.com/search/label/recap">Recap</a> tag!<br />
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In no particular order, here are my Top 10 personal favorites from 2013:</div>
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<b>1. <a href="http://christineskitchenchronicles.blogspot.com/2013/10/meatless-monday-tomato-florentine-soup.html">Tomato Florentine Soup</a>.</b> I'm a sucker for a good hot bowl of soup. Especially when shrouded in bitter cold like most of us in the US have been lately.<br />
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<a href="http://1.bp.blogspot.com/-zVRfEtFBPx0/UlDMglyKHvI/AAAAAAAADHg/kj5fAfA6gD0/s400/IMG_1307+-+edited+wm+sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-zVRfEtFBPx0/UlDMglyKHvI/AAAAAAAADHg/kj5fAfA6gD0/s400/IMG_1307+-+edited+wm+sm.jpg" height="266" width="400" /></a></div>
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<b>2. <a href="http://christineskitchenchronicles.blogspot.com/2013/01/lasagna-soup.html">Lasagna Soup</a>. </b> Keeping with the soup theme for a moment. This packs all the flavor and comfort of lasagna into an easy to make soup. It'll warm you to the core and make for a happy tummy.</div>
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<b>3. <a href="http://christineskitchenchronicles.blogspot.com/2013/03/bravos-lemon-shrimp-florentine-pasta.html">Bravo's Shrimp Florentine Pasta</a>. </b>Who doesn't love a good copycat recipe? Even if you're not familiar with this Italian chain restaurant, its light creamy lemon sauce will win you over upon first bite.</div>
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<a href="http://2.bp.blogspot.com/-pBwMFEr3tL4/UTa8xBVMHnI/AAAAAAAACyI/SRRpMe_SL0o/s400/P1130430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-pBwMFEr3tL4/UTa8xBVMHnI/AAAAAAAACyI/SRRpMe_SL0o/s400/P1130430.JPG" height="285" width="400" /></a></div>
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<b style="text-align: start;">4. <a href="http://christineskitchenchronicles.blogspot.com/2013/02/bourbon-street-chicken.html">Bourbon Street Chicken</a></b><span style="text-align: start;">. Not at all authentic Chinese food and doesn't contain any bourbon but gosh is this one delicious!</span><br />
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<a href="http://4.bp.blogspot.com/-FkHTokpanQg/UQnt2p4GQ5I/AAAAAAAACsg/LHp6ftBvJWU/s400/P1130501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-FkHTokpanQg/UQnt2p4GQ5I/AAAAAAAACsg/LHp6ftBvJWU/s400/P1130501.JPG" height="290" width="400" /></a></div>
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<b>5. </b><a href="http://christineskitchenchronicles.blogspot.com/2013/04/steak-asparagus-and-chimichurri-pasta.html" style="font-weight: bold;">Steak, Asparagus, and Chimichurri Pasta</a>. Is one of your New Year's Resolutions to eat healthier and maybe even go paleo? This will fit the bill. Regardless, give this recipe a try!<br />
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<a href="http://2.bp.blogspot.com/-st2SVx5dkwE/UVxK_mbSVmI/AAAAAAAAC4Y/uM52LPZAxkM/s400/P1120765.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-st2SVx5dkwE/UVxK_mbSVmI/AAAAAAAAC4Y/uM52LPZAxkM/s400/P1120765.JPG" height="273" width="400" /></a></div>
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<b>6.</b> <a href="http://christineskitchenchronicles.blogspot.com/2013/05/recipe-swap-peanut-butter-pudding.html" style="font-weight: bold;">Peanut Butter Pudding Cookies</a>. I call them Candy Explosion Cookies. These are the softest, most delicious cookies ever!<br />
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<a href="http://1.bp.blogspot.com/-jw0VK3xg-Zo/UZ7ACMRPOaI/AAAAAAAAC_w/MZ7uFQZg3Hk/s400/716a0f44c24311e291e622000a1f9d57_7+-+wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jw0VK3xg-Zo/UZ7ACMRPOaI/AAAAAAAAC_w/MZ7uFQZg3Hk/s400/716a0f44c24311e291e622000a1f9d57_7+-+wm.jpg" height="400" width="400" /></a></div>
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<b>7. <a href="http://christineskitchenchronicles.blogspot.com/2013/06/src-brownie-pudding.html">Brownie Pudding</a>.</b> Everyone went back for seconds when it came to this rich, molten chocolate goodness. When topped a la mode? Heaven.<br />
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<a href="http://2.bp.blogspot.com/-kzO2TCdp1Js/Ub5mryfLeFI/AAAAAAAADAY/-0Tj02edMB0/s400/IMG_0801_sm+wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kzO2TCdp1Js/Ub5mryfLeFI/AAAAAAAADAY/-0Tj02edMB0/s400/IMG_0801_sm+wm.jpg" height="400" width="286" /></a></div>
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<b>8. <a href="http://christineskitchenchronicles.blogspot.com/2013/12/baked-honey-sriracha-chicken-tenders.html">Honey Baked Sriracha Chicken Tenders</a>.</b> You know a recipe is good when I need to drop everything and stay up after baby has slept in order to blog about it. There's no added oil in these baked chicken tenders and they're incredibly crispy! Plus, the sweet spicy flavor is baked right in. Click the link to find out the secret!<br />
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<a href="http://4.bp.blogspot.com/-iaK94KhIJJc/UqZzo-FBgAI/AAAAAAAADK0/8JNau6SgKfw/s640/IMG_1889+-+edited+wm+sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-iaK94KhIJJc/UqZzo-FBgAI/AAAAAAAADK0/8JNau6SgKfw/s640/IMG_1889+-+edited+wm+sm.jpg" height="400" width="250" /></a></div>
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<b>9.</b> <a href="http://christineskitchenchronicles.blogspot.com/2013/04/asparagus-and-ham-stuffed-potatoes.html" style="font-weight: bold;">Asparagus and Ham Stuffed Potatoes</a>. Since it's made in the microwave, it makes it even easier to have everyone make it their own way! Customize the fillings to fit your tastes but I must say it's delicious as written and would be a good way to use up the leftover Easter ham.<br />
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<a href="http://1.bp.blogspot.com/-L0D4hr16FFQ/UV8XtAp1cMI/AAAAAAAAC4w/-rLAmApkZkI/s400/P1150102-wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-L0D4hr16FFQ/UV8XtAp1cMI/AAAAAAAAC4w/-rLAmApkZkI/s400/P1150102-wm.jpg" height="298" width="400" /></a></div>
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<b>10. </b><a href="http://christineskitchenchronicles.blogspot.com/2013/10/hawaiian-roll-ham-and-swiss-sliders.html" style="font-weight: bold;">Hawaiian Roll Ham and Swiss Sliders</a>. Why it took me so long to make these I do not know. Consider making them for your upcoming Superbowl Party. Though, after a bite you'll wish you had made them all for yourself instead of sharing! They're seriously addicting. Don't way I didn't warn you.<br />
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<b>BONUS!</b> Normally I ask my husband to pick a recipe to add to this list of favorites but undoubtedly he'd pick the <a href="http://christineskitchenchronicles.blogspot.com/2013/01/guest-post-peanut-butter-cup-brownie.html">Brownie Bottom Peanut Butter Cheesecake</a> which already appears on the <a href="http://christineskitchenchronicles.blogspot.com/2014/01/best-of-2013-readers-choice.html">2013 Reader's Choice List</a>. So, instead, I'm giving the honor of the bonus pick recipe to our son Alex.<br />
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<b>Chewy Butterfinger Cookies</b>. Dubbed "Labor Cookies" by my friend as they were the last thing I baked before going into labor. I can't say that they in fact induce labor but seems like Alex liked them enough to FINALLY make his arrival into the world (10 days late!).<br />
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Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com0tag:blogger.com,1999:blog-7505861627696341959.post-10939847448970241342014-01-06T07:00:00.000-05:002014-01-06T07:48:50.341-05:00Best of 2013: Reader's Choice<div>
Happy New Year!</div>
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First, let me start out by saying thank you for following my little blog. I know that 2014 will be challenging for me to keep up with posting with the same frequency as I did in 2013 given I now have a little guy to care for. I hope you can bare with me and promise it will be worth it to keep following along :).<br />
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Each year I do a little recap of the top recipes as chosen by the readers and then separately, myself. You can find the others by clicking on the <a href="http://christineskitchenchronicles.blogspot.com/search/label/recap">Recap</a> tag.<br />
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Here are the Top 10 Reader Favorite Recipes in 2013:</div>
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#10 - <b><a href="http://christineskitchenchronicles.blogspot.com/2013/02/src-salted-browned-butter-rice-crispy.html">Salted Browned Butter Rice Crispy Treats</a>. </b>Kicking off the list strong with this simple "gourmet" twist on traditional rice crispy treats! If you all didn't pick it for your Top 10 list for the year, I certainly would have. Once you get a taste of the nutty browned butter, you'll wonder why you didn't always make rice crispies this way!</div>
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#9 -<a href="http://christineskitchenchronicles.blogspot.com/2013/01/balsamic-honey-glazed-roast-beef.html"> <b>Balsamic-Honey Glazed Roast Beef Sandwiches with French Dip</b></a><b>. </b>Seriously guys, we're on the same wavelength here! Love! Out of all of the easy savory recipes from this year, this was one of my absolute favorites. If you're lazy, you could skip the balsamic reduction and it'd still be delicious. Now go put that slow cooker to work all day so you can take a dip into nirvana tonight!<br />
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#8 - <b><a href="http://christineskitchenchronicles.blogspot.com/2013/05/chocolate-chip-peanut-butter-cookie-cake.html">Chocolate Chip Peanut Butter Cookie Cake</a>. </b>Move over grocery store cookie cakes! From the outside it looks like a regular single layer cake but just wait until you cut it open. It's a giant cookie with a crunchy exterior, chewy interior, and enveloped in a luscious frosting!<br />
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#7 - <a href="http://christineskitchenchronicles.blogspot.com/2013/02/ginger-chicken-jook-chinese-rice.html"><b>Ginger Chicken Jook (Chinese Rice Porridge)</b></a>. Spot on with this pick again, my friends. This is the equivalent of Chinese Chicken Noodle Soup and will definitely take the chill of your bones. Some swear it even cures the common cold. Since I've discovered this recipe I just make it anytime I have a rotisserie chicken carcass on hand...</div>
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#6 - <b><a href="http://christineskitchenchronicles.blogspot.com/2013/03/src-cadbury-creme-egg-mini-cupcakes.html">Cadbury Creme Mini Egg Cupcakes</a>. </b>A <a href="http://www.secretrecipeclub.com/">Secret Recipe Club</a> Editor's Choice recipe! This is sure to brighten up your child's Easter basket.</div>
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#5 - <b><a href="http://hristineskitchenchronicles.blogspot.com/2013/04/4th-blogiversary-giveaway-and-chocolate.html">Chocolate Oreo Poke Cake</a>. </b>Doctored cake mix, Cool Whip, and Oreos never looked so good (or so easy)! I'm not sure if this one is popular because of <a href="http://www.pinterest.com/">Pinterest</a> (follow my boards <a href="http://www.pinterest.com/ChristineLN/boards/">here</a>!), my blogiversary giveaway, pure delicious, or maybe all of the above.</div>
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#4 - <b><a href="http://christineskitchenchronicles.blogspot.com/2013/04/src-peanut-butter-cup-bars.html">Peanut Butter Cup Bars</a>. </b>I'm not usually a big sweets fan but this one certainly won me over. Very rarely do I make a recipe more than once and this is one of them that had the honor of being a repeat in my kitchen. Click the link to find out what gives this recipe its surprisingly special texture in the peanut filling!</div>
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#3 - <b><a href="http://christineskitchenchronicles.blogspot.com/2013/04/grilled-cheese-donut.html">Grilled Cheese Donuts</a>. </b>I'm not at all surprised to see this recipe make an appearance on this list. After all, who doesn't love grilled cheese?...and donuts?...buttered and then smashed together into a single sweet and salty delight. It may sound odd but I assure you your taste buds will sing when you take your first buttery bite into this <a href="http://tomandchee.com/">Tom+Chee</a> copy cat recipe!</div>
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#2 -<b><a href="http://christineskitchenchronicles.blogspot.com/2013/03/philly-cheesesteak-sloppy-joes.html"> Philly Cheesesteak Sloppy Joes</a>. </b>A twist on the traditional Joe! This was not only a reader favorite but also a household favorite. Fans have written to tell me that when you're feeling especially lazy, you can skip the sauce and just add a slice of cheese. But then that would be too neat...</div>
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#1 -<b><a href="http://christineskitchenchronicles.blogspot.com/2013/01/guest-post-peanut-butter-cup-brownie.html"> Peanut Butter Cup Brownie Bottom Cheesecake</a>. </b>My husband's pride and joy. His first post to my blog and subsequent claim to internet fame. There was no doubt in my mind that this recipe would take the title of 2013 Reader Favorite Recipe! This photo (and recipe) has been shared on facebook, pinterest, twitter, etc more times than we can count. Sadly often times it is done without any link back to us :(. And yet, over 66,000 of you eventually made it to this post on my page (and hopefully became loyal readers because you saw what you liked!). Thank you so much for the love! It's popular because it's mind boggling to think about and looks (and tastes) really freaking delicious. In fact, my husband once told me that when someone eats his desserts, he only wants them to think about how deliciously over the top it is. It's a brownie crust, ganache, peanut butter cheesecake, more ganache, and lots of Reese Peanut Butter Cups. Don't even think about the calories...something this indulgent just needs to be enjoyed without remorse!</div>
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Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com0tag:blogger.com,1999:blog-7505861627696341959.post-28539206004335096352013-12-10T07:00:00.000-05:002013-12-10T07:00:06.340-05:00Baked Honey Sriracha Chicken TendersHi everybody. I'm sorry I've been absent lately. Alex has been going through a 5 WEEK "Wonder Week" and it's been challenging to say the least. Add to that the fact that I think he's sensitive to dairy and now we have food challenges that make menu planning even harder. No more milk, cream, yogurt, ice cream, froyo, or my beloved cheeses :(. The things we do for our babies. Am I right?<br />
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This is a recipe that's a total keeper AND Alex-friendly! Who knew that something so simple could taste so good? It's spicy and sweet with a wonderful crunch. And get this. ZERO oil! The secret to achieving this is by using light, airy panko bread crumbs and baking on a wire rack so that both sides get nice and crisp.<br />
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We made them last night and I literally had to make a quick blog post to share with you all. That's how much we loved this meal! I apologize for the horrible lighting in the photo but that's what happens when you eat in the dark. Boo Winter!<br />
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<b>Baked Honey Sriracha Chicken Tenders</b><br />
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Ingredients<br />
<ul>
<li>1/4 cup honey</li>
<li>1/4 cup <a href="http://www.amazon.com/gp/product/B0002PSOJW/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0002PSOJW&linkCode=as2&tag=chrisskitchch-20">Sriracha hot chili sauce</a></li>
<li>14 oz uncooked chicken tenders without breading (or use boneless skinless chicken breast and slice into tender-sized pieces)</li>
<li>1 cup Panko bread crumbs</li>
</ul>
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<br />
Directions</div>
<div>
<ol>
<li>Preheat oven to 400F. Place a wire baking rack on a large cookie sheet and spray with cooking spray.</li>
<li>In a small bowl or large ziplock bag, mix together honey and Sriracha sauce. Add chicken tenders and toss or squish to coat.</li>
<li>Add bread crumbs in a separate large ziplock bag. Transfer chicken tenders into bag. Seal and shake to coat. Place chicken on wire rack.</li>
<li>Bake for 15 to 20 minutes, until chicken is no longer pink in center and bread crumbs are golden brown. If desired, serve with additional honey Sriracha sauce for dipping.</li>
</ol>
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Source: Barely modified from <a href="http://www.bettycrocker.com/recipes/honey-sriracha-chicken-tenders/06fd3b56-006d-40bf-8595-0ebe608358ae">Betty Crocker</a></div>
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Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com0tag:blogger.com,1999:blog-7505861627696341959.post-76916506723571809102013-11-18T00:00:00.000-05:002013-11-18T00:00:03.834-05:00SRC: Pumpkin Pie Yogurt ParfaitsI've got something delicious and nutritious for this month's <a href="http://secretrecipeclub.com/">Secret Recipe Club</a>! I was assigned Serena and Deanna's blog, <a href="http://teaspooncomm.com/">Teaspoon of Spice</a>. They are both registered dietitians so I was excited to see what healthy yet tasty recipes they had on their blog. The pictures made everything look so delicious! In fact, though I had not visited their blog before my assignment I realized I had seen some of these pictures on pinterest and even re-pinned them myself. That's how you know you've made it big in the blog world is when people find your photos to be so beautiful that they must collect them. Speaking of pinning recipes, did you know you can now hover over my pictures to pin them? So easy!<br />
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It didn't take me long to decide on a recipe since I'm still working through my 16 cups of pumpkin puree and this one was staring at me on the homepage. However, I'm not much of a gingersnap fan and wanted to keep this really light and fluffy. Easy enough because I used graham crackers instead of gingersnaps and just sprayed some whip cream in place of the cheesecake layers. If you'd rather use the cheesecake layer (which I'll admit, does sound wonderful!), checkout the original recipe linked below in the source.<br />
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It has all the flavor of a pumpkin pie with a light, silky texture making it the perfect easy, no-bake dessert to impress your Thanksgiving guests. Heck, I would even eat this one for breakfast if I added some crumbled granola or maybe some nuts. Since it's made with 0% fat Greek yogurt, it's practically sinless!<br />
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<i>One Year Ago: </i><a href="http://christineskitchenchronicles.blogspot.com/2012/11/savory-bbq-pulled-pork-cinnamon-roll.html">Savory BBQ Pulled Pork Cinnamon Roll</a> and <a href="http://christineskitchenchronicles.blogspot.com/2012/11/recipe-swap-taco-dip.html">Taco Dip</a><br />
<i>Two Years Ago: </i><a href="http://christineskitchenchronicles.blogspot.com/2011/11/roast-beef-with-onion-gravy.html">Roast Beef with Onion Gravy</a><br />
<i>Three Years Ago: </i><a href="http://christineskitchenchronicles.blogspot.com/2010/11/peanut-butter-fudge-cheesekcake.html">Peanut Butter Fudge Cheesecake</a><br />
<i>Four Years Ago:<a href="http://christineskitchenchronicles.blogspot.com/2009/11/sweet-potato-souffle.html"> </a></i><a href="http://christineskitchenchronicles.blogspot.com/2009/11/sweet-potato-souffle.html">Sweet Potato Souffle</a> and <a href="http://christineskitchenchronicles.blogspot.com/2009/11/peanut-butter-cup-brownies.html">Peanut Butter Cup Brownies</a><br />
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<b>Pumpkin Pie Yogurt Parfaits</b><br />
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Yields: 6 servings<br />
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Ingredients<br />
<ul>
<li>15 oz fresh or canned pumpkin puree (not pumpkin pie filling) </li>
<li>1/2 cup brown sugar </li>
<li>1 teaspoon ground cinnamon </li>
<li>1/2 teaspoon ginger </li>
<li>1/4 teaspoon freshly grated nutmeg </li>
<li>2 cups nonfat Greek yogurt</li>
<li>whipped cream or Cool Whip</li>
<li>6 graham crackers</li>
</ul>
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Directions</div>
<div>
<ol>
<li>In a large bowl, stir together pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and yogurt.</li>
<li>Place cookies in a ziplock bag. Crush with a rolling pin until you have crumbles.</li>
<li>Starting with the yogurt on the bottom, divide pumpkin yogurt, whipped cream, and graham cracker crumbs into six tall serving glasses making however may layers you want. Refrigerate until serving.</li>
</ol>
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Source: Modified from <span style="background-color: white; line-height: 19px; margin: 0px; outline: none; text-align: center;"><span style="font-family: inherit;"><span style="color: black;">Deanna Segrave-Daly, RD</span> of </span></span><a href="http://teaspooncomm.com/teaspoonofspice/2013/10/pumpkin-pie-yogurt-parfait-guest-post-healthy-aperture/">Teaspoon of Spice</a>
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Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com8tag:blogger.com,1999:blog-7505861627696341959.post-27818711164360802022013-11-11T19:02:00.001-05:002013-11-11T19:02:53.200-05:00Apple, Brie, and Sausage Pizza on a Pumpkin CrustHave you ever had a moment where you looked at a recipe and thought "hmmm...this is interesting...different and could it *really* work?". This was one of those recipes to me when I was searching for a way to use some of my 16 cups of pumpkin puree. Yes...you read that correctly. 16 cups. That's enough for EIGHT pumpkin pies and I wasn't about to do that!<br />
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When you get over the fact that this is a non-traditional pizza without any sauce and instead think about the ingredients it does have, it starts to make a lot of sense. Brie and apples aren't anything out of the ordinary. Sausage is always delicious. And pumpkin pizza crust? Just a small departure from pumpkin bread. Starting to warm up to the concept already, aren't ya? :)<br />
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I have to say that I truly fell in love with this pizza. It has a subtle pumpkin flavor but you can tell it's there by the fun slightly orange color of the dough. I'm actually starting to formulate a dessert pizza in my head using this crust...<br />
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Melty brie. Need I say more? <br />
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Sweet apples and salty sausage meld together to form this unique glaze-like "sauce" on the crust. And then to finish, instead of arugula I added some fresh sage which left me wanting more with every bite. <br />
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It was really quite a delicious Fall treat! This pizza could make a great Thanksgiving appetizer (cut into smaller rectangular pieces a la Donatos pizza style) or dinner entree. Please give this one a try. You won't regret it!<br />
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<i>One Year Ago:</i> <a href="http://christineskitchenchronicles.blogspot.com/2012/11/spicy-garlic-and-ginger-chicken-with.html">Spicy Garlic and Ginger Chicken with Green Beans</a> and <a href="http://christineskitchenchronicles.blogspot.com/2012/11/mac-and-cheese-contest-entry-2-smoked.html">Smoked Macaroni and Cheese</a><br />
<i>Two Years Ago:</i> <a href="http://christineskitchenchronicles.blogspot.com/2011/11/caramelized-onion-mashed-potatoes.html">Caramelized Onion Mashed Potatoes</a><br />
<i>Four Years Ago:</i> <a href="http://christineskitchenchronicles.blogspot.com/2009/11/spinach-sausage-and-cheese-manicotti.html">Spinach, Sausage and Cheese Manicotti</a><br />
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<b>Apple, Brie, and Sausage Pizza on a Pumpkin Crust</b><br />
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Ingredients<br />
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For the Pumpkin Pizza Dough<br />
<ul>
<li>1 1/2 tsp yeast </li>
<li>3/4 cups warm water (~110 F), divided </li>
<li>5 TBSP + 1 tsp brown sugar </li>
<li>1 TBSP unsalted butter </li>
<li>1 tsp salt </li>
<li>3 cups all-purpose flour</li>
<li>3/4 cups pumpkin puree</li>
</ul>
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For the Pizza</div>
<div>
<ul>
<li>Corn meal</li>
<li>4 baking apples such as Fuji, Honeycrisp, or Granny Smith</li>
<li>4 oz brie </li>
<li>2 spicy Italian turkey sausage links, casings removed </li>
<li>4-6 fresh sage leaves, rubbed and chopped chiffonade</li>
</ul>
<div>
Directions</div>
<ol>
<li>In a small bowl, proof the yeast by combining it with 3/8 cup warm water and brown sugar. Let sit for about five minutes or until it starts foaming. </li>
<li>Meanwhile, in a small saucepan, combine butter, salt, and the remaining 3/8 cup water. Heat until the butter melts. Let it cool until warm, but not hot. </li>
<li>Pour butter mixture into the yeast mixture and then into the bowl of a stand mixer. Mix the pumpkin puree into the yeast and butter mixtures. Then mix in the bread flour. Using the bread hook attachment, mix the dough on speed 2 for 10 minutes. Cover the bowl with a damp kitchen towel and allow the dough to rise in a warm place until doubled, about one hour. </li>
<li>Preheat oven to 500. Sprinkle some corn meal onto pizza pan.</li>
<li>After dough has risen, flour it and shape into a ball. Stretch into desired size and shape. Place on prepared pizza pan. Bake for 3-4 minutes and remove from the oven. </li>
<li>Meanwhile, cook sausage in a skillet over medium heat, crumbling it up using a spatula.
Cut apples into thin slices. Layer onto pizza. Next layer slices of brie onto the pizza. Sprinkle with turkey sausage. </li>
<li>Bake assembled pizza for 10-12 minutes or until bottom of dough is starting to get brown. </li>
<li>Garnish with fresh sage and serve.</li>
</ol>
</div>
Source: Modified from <a href="http://joanne-eatswellwithothers.com/2010/10/apple-sausage-and-brie-pizza-on-a-pumpkin-pizza-dough-crust.html">Eats Well with Others</a> as seen on <a href="http://www.preventionrd.com/2011/11/apple-brie-and-sausage-pizza-on-a-pumpkin-crust/">PreventionRD</a>Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com0tag:blogger.com,1999:blog-7505861627696341959.post-9121786268895139862013-11-04T07:00:00.000-05:002013-11-04T07:00:11.460-05:00Snickers CupcakesWho has leftover Halloween candy? Or did you already eat the loot and any personal remnants this weekend...and maybe even went back to the grocery store to buy the clearance candy? It's okay to tell me if you did. I won't judge. We're all friends here :).<br />
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With the rain and spooky howling wind on Halloween night, we ended up with maybe half the number of trick-or-treaters that we normally get. Some neighboring communities postponed their trick-or-treating. To that I say "weak sauce!" and we used to go out in the SNOW and it was dark outside because we had daylight savings earlier back then. But I digress. For those that braved the weather we gave out extra candy and yet still had quite a bit remaining.<br />
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Snickers are my favorite candy. I love the chewy nougat texture contrasting with the crunchy peanuts and sticky caramel. What's not to love?<br />
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The only way that they could be better is by paying homage to them in the form of a cupcake. I made these cupcakes for my son's 2 month birthday but they'd be a great way to use any leftover candy...or just because. <br />
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It's essentially doctored up cake mix with a homemade caramel frosting. I love foods that look "fancy" :). Normally I'm adverse to using shortening but it makes the frosting whip up all silky like a dream. I bet it'd be even more awesome with butter flavored shortening. But if the thought of using shortening makes you absolutely gag then by all means feel free to use just all butter instead. Mmm...butter...<br />
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<i>One Year Ago: </i><a href="http://christineskitchenchronicles.blogspot.com/2012/11/mac-and-cheese-contest-entry-1-best.html">Best Potluck Mac and Cheese</a> and <a href="http://christineskitchenchronicles.blogspot.com/2012/10/buca-di-beppos-spicy-chicken-rigatoni.html">Buca Di Beppo's Spicy Chicken Rigatoni</a><br />
<i>Two Years Ago: </i><a href="http://christineskitchenchronicles.blogspot.com/2011/10/mini-triple-treat-cupcakes.html">Mini Triple Treat Cupcakes</a>, <a href="http://christineskitchenchronicles.blogspot.com/2011/11/peach-whiskey-barbecue-chicken.html">Peach Whiskey Barbecue Chicken</a>, and <a href="http://christineskitchenchronicles.blogspot.com/2011/11/napa-cabbage-salad.html">Napa Cabbage Salad</a><br />
<i>Three Years Ago:</i> <a href="http://christineskitchenchronicles.blogspot.com/2010/11/chicken-and-cheddar-dog-treats.html">Chicken and Cheddar Dog Treats</a><br />
<i>Four Years Ago: </i><a href="http://christineskitchenchronicles.blogspot.com/2009/10/turkey-bean-pumpkin-chili.html">Turkey Bean Pumpkin Chili</a><br />
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<b>Snickers Cupcakes</b><br />
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Ingredients<br />
<br />
For the Cake<br />
<ul>
<li>Your favorite chocolate cake recipe or boxed chocolate cake mix <i>(Being a new mom, I went boxed. No shame in that!)</i></li>
<li><i>24</i> frozen Snickers miniatures</li>
</ul>
For the Frosting<br />
<ul>
<li>2 sticks unsalted butter, room temperature</li>
<li>1/2 cup shortening </li>
<li>2 teaspoons vanilla extract </li>
<li>1 1/2 pounds powdered sugar </li>
<li>1/3 cup caramel topping plus more for drizzling </li>
<li>1/4 teaspoon salt </li>
</ul>
<div>
For the Decoration</div>
<div>
<ul>
<li>12 frozen Snickers miniatures</li>
<li>Caramel topping</li>
<li>Chopped peanuts</li>
</ul>
</div>
<div>
Directions</div>
<br />
<ol>
<li>Preheat oven to 350 F. Line two 12-well muffin tins with paper liners.</li>
<li>To make the cupcakes: In a large mixing bowl, prepare cake according to package directions. Evenly divide the batter among the prepared pans. Gently push a whole frozen Snickers Miniature bar into the center of the batter until the candy is flush with the surface of the batter. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cupcakes on a wire rack. </li>
<li>To make the frosting: Cream together the butter and shortening using an electric mixer. Beat in the vanilla extract, salt, and caramel topping. Gradually add the powdered sugar, mixing thoroughly between additions until all of it has been added. </li>
<li>To decorate: Cut each remaining Snickers bar square on the diagonal so that you have 24 halves. Garnish with chopped Snickers bar halves, chopped peanuts and a drizzle of caramel topping. </li>
</ol>
Source: Frosting from <a href="http://www.mybakingaddiction.com/snickers-cupcakes/">My Baking Addiction</a>Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com0tag:blogger.com,1999:blog-7505861627696341959.post-70320224736610932422013-10-21T00:00:00.000-04:002013-10-21T00:00:09.116-04:00SRC: Ginger-Pear Skillet CakeAfter a two month baby hiatus I'm back to my monthly <a href="http://www.secretrecipeclub.com/">Secret Recipe Club</a>! It's crazy to think that the last time I completed an assignment in July I had no baby and now, I have an absolutely adorable two month old baby boy. I shared a picture of him with his "month birthday" cupcake on Saturday and let's just say that this mama has a new favorite photography subject :).<br />
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This month I received Kristy's blog, <a href="http://www.gastronomicalsovereignty.com/">Gastronomical Sovereignty</a>. I'll admit that now that I'm a mommy, I don't always have a ton of time to browse blogs and read the content that goes along with each post but Kristy is gosh darn funny. I truly enjoyed reading through her commentary. Another thing I found in common with her was that we both partake in CSAs (community supported agriculture). If only I had known about her blog when I was still getting my weekly boxes and standing there wondering what to make with my umpteenth bunch of chard...<br />
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What's wonderful about a CSA besides supporting a local farmer is that you know you're getting food that's fresh and in season. When food is in season and not shipped from thousands of miles away, it's fresh and at its peak. It's better tasting and full of nutrition...the way that Nature had intended.<br />
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This is why I chose a seasonal recipe from Kristy's blog. I went straight for the "Fall" tag and was excited to make a cake in my cast iron skillet. It's something that I've always wanted to try. When I was baking this cake, my house smelled like Autumn. Warm spices that taste like gingerbread and juicy pears. It was heavenly. <br />
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<a href="http://3.bp.blogspot.com/-5fv38Texpcs/UmR9nBfHmEI/AAAAAAAADIw/hVZ55WyY93c/s1600/IMG_1517+-+edited+wm+sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Christine's Kitchen Chronicles: Ginger-Pear Skillet Cake" border="0" height="266" src="http://3.bp.blogspot.com/-5fv38Texpcs/UmR9nBfHmEI/AAAAAAAADIw/hVZ55WyY93c/s400/IMG_1517+-+edited+wm+sm.jpg" title="Christine's Kitchen Chronicles: Ginger-Pear Skillet Cake" width="400" /></a></div>
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Top it with some vanilla ice cream and your life will be complete...<br />
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I had to wait until supper time to make it a la mode and enjoy this beauty because I was bringing it to my in-laws' house. I'm always fascinated by how natural light (see the third photo on this post) versus artificial (first two photos) makes a huge difference in the quality of the photo. That's one down side to Fall's arrival is shorter days = less light = uglier food photos. Sorry about that!<br />
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<i>One Year Ago: </i><a href="http://christineskitchenchronicles.blogspot.com/2012/10/recipe-swap-cinnamon-sugar-baked.html">Cinnamon Sugar Baked Pumpkin Doughnuts</a><br />
<i>Two Years Ago: </i><a href="http://christineskitchenchronicles.blogspot.com/2011/10/apple-pie-cookies.html">Apple Pie Cookies</a><br />
<i>Four Years Ago:</i> <a href="http://christineskitchenchronicles.blogspot.com/2009/10/christines-fried-rice.html">Christine's Fried Rice</a><br />
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<b>Ginger-Pear Skillet Cake</b><b></b>
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Ingredients<br />
<br />
For the Cake<br />
<ul>
<li>2 1/3 C Unbleached All-Purpose Flour</li>
<li>1 1/2 tsp Ground Ginger</li>
<li>1 tsp Kosher Salt</li>
<li>1 tsp Ground Cinnamon</li>
<li>1/2 tsp Ground Allspice</li>
<li>1/4 tsp Ground Cloves (optional)</li>
<li>1/4 C Canola, Grapeseed, or Other Neutral Vegetable Oil</li>
<li>1/2 C Gently Packed Light Brown Sugar</li>
<li>1/2 C Unsulfered Dark Molasses</li>
<li>1/2 C Plain Whole Milk Yogurt or Sour Cream</li>
<li>1 TBSP Fresh Ginger, finely grated</li>
<li>1 Large Egg, at room temperature</li>
<li>1 tsp Baking Soda</li>
<li>1/2 C Hot, Fresh Brewed Strong Coffee (recommended) or Boiling Water</li>
</ul>
For the Topping<br />
<ul>
<li>4 Firm-Ripe Pears, peeled, cored, and cut into 1/2 inch thick slices (Bosc or Anjou are good)</li>
<li>1 Tbsp Unsalted Butter, cut into small pieces</li>
<li>1/4 C Gently Packed Light Brown Sugar</li>
<li>1/4 Tsp Kosher Salt</li>
</ul>
<div>
Directions<br />
<ol>
<li>Place rack of oven on the lower third and preheat to 325F. Generously grease a 10 or 11 inch cast-iron skillet. </li>
<li>In a large bowl, stir together the flour, ground ginger, salt, cinnamon, allspice, and cloves (if using). Set aside.
Whisk together the oil, brown sugar, molasses, yogurt, fresh ginger, and egg in a large bowl until well blended and smooth. Using a wooden spoon or spatula, stir in half of the flour mixture. Stir the baking soda into the hot coffee until dissolves, then add to the batter and stir until combined. Stir in the remaining flour. Transfer the batter to the prepared skillet and spread evenly. </li>
<li>Arrange the longer slices of pear in a circle along the edge of the pan, overlapping them slightly and with the narrow ends pointing toward the center. Arrange the shortest slices in a second circle in the center to cover the batter completely. Dot the pear slices with the butter along the outer circle only.
Mix together the brown sugar and salt and sprinkle evenly over the top.</li>
<li>Bake until the top springs back when you press it lightly in the center and a toothpick inserted in the center comes up clean, about 1 hour. Transfer the skillet to the stove top to cool for at least 20 minutes. </li>
<li>Cut cake into wedges and serve warm or at room temperature topped with whipped cream or vanilla ice cream, if desired.</li>
</ol>
</div>
Source: <a href="http://www.amazon.com/gp/product/0811866726/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0811866726&linkCode=as2&tag=chrisskitchch-20"><i>Farmers' Market Desserts</i> by Jennie Schacht</a> as seen on <a href="http://www.gastronomicalsovereignty.com/2010/12/oh-holy-cake.html">Gastronomical Sovereignty</a>
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<!-- end InLinkz script -->Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com8tag:blogger.com,1999:blog-7505861627696341959.post-39185637317005631872013-10-10T07:00:00.000-04:002013-10-10T11:59:34.235-04:00Chewy Butterfinger Cookies<div class="separator" style="clear: both; text-align: left;">
See the giant chunks of Crispity Crunchity Butterfinger Goodness in the photo below? They were apparently too much for my body to handle. These will forever be known as "Labor Cookies" thanks to my friend Scott. Literally the same night that I made and ate (probably too many of) these cookies, I went into labor after going nearly two weeks post-date. My camera went from taking glamour food photos like this...</div>
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To the next photo of my son wailing while getting his first bath at home. To say our lives changed in a blink is an understatement...<br />
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<a href="http://4.bp.blogspot.com/-N8LlGu81DlE/UlDUJd1jwfI/AAAAAAAADH4/5J10QNjvdog/s1600/IMG_0614.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-N8LlGu81DlE/UlDUJd1jwfI/AAAAAAAADH4/5J10QNjvdog/s400/IMG_0614.JPG" width="400" /></a></div>
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Yep...he really hated bath time in that infant tub. It caused my husband and I much distress and we dreaded bath days. The only upside was that he was so tired afterward that he would often sleep through the night (7 straight hours!). But as for the bath thing, thankfully some mommies on my local message board suggested using the regular tub and getting in with him. He seems to like this much better.</div>
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I digress. You're here for the Labor Cookies. I mean, Chewy Butterfinger Cookies. For those that are currently pregnant, fear not for these cookies will not induce labor. That is, unless you want them to. Then it can't hurt to try. But no, really. There's no medical reason that these will do anything to you other than spike your blood glucose and make your mouth and tummy feel really happy.</div>
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This is a quick and delicious way to use up those candy bars that you'll get at Halloween. Or...on clearance after Halloween. Or heck, for those Butterfingers that you have just because they're delicious.</div>
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Maybe my son would like some Lactation Cookies, next...</div>
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<b>Chewy Butterfinger Cookies</b></div>
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Yield: About 2.5 dozen cookies<br />
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Ingredients<br />
<ul>
<li>1 and 3/4 cups all-purpose flour </li>
<li>3/4 teaspoon baking soda </li>
<li>1/4 teaspoon salt </li>
<li>3/4 cup granulated sugar </li>
<li>1/2 cup (1 stick) salted butter, softened </li>
<li>1 large egg</li>
<li>8 fun sized (or 2 King sized) Butterfinger candy bars, chopped</li>
</ul>
<div>
Directions</div>
<ol>
<li>Preheat oven to 375F degrees.</li>
<li>Combine flour, baking soda, and salt in small bowl and set aside. </li>
<li>With an electric mixer, beat together sugar and butter until creamy. Beat in egg until just combined.
Gradually add in flour mixture. Gently stir in Butterfinger pieces. The dough will be very thick (if it's too dry and crumbly you can add an extra egg). Drop by slightly rounded tablespoonfuls onto ungreased baking sheet (or for a perfect shape use my favorite cookie tool...a <a href="http://www.amazon.com/gp/product/B0000CCY1E/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0000CCY1E&linkCode=as2&tag=chrisskitchch-20">Medium OXO Cookie Scoop</a>).</li>
<li>Bake for 10-12 minutes or until lightly browned. Allow to cool and enjoy!</li>
</ol>
Source: <a href="http://sallysbakingaddiction.com/2012/01/23/butterfinger-cookies">Sally's Baking Addiction</a>Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com0tag:blogger.com,1999:blog-7505861627696341959.post-17791327150279696412013-10-09T07:00:00.000-04:002013-10-09T07:00:14.331-04:00Hawaiian Roll Ham and Swiss Sliders<div>
These sandwiches have circulated the internet since the beginning of time. Okay. Maybe not really but it sure seems like it. I cannot tell you how many times I have seen them appear on other blogs and always with rave reviews. I bookmarked this or similar recipes more times than I can count. So what made me finally break down and make them? Actually *tasting* them for myself when my cousin-in-law Mandy made them for her annual pool party.<br />
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They were like little bites of soft-but-slightly-crunchy buttery Heaven melting in my mouth. Sweet, salty, delicious. My husband and I tried to limit ourselves at the party because there weren't that many but when I made it at home? All bets were off. The fact that it was doused in butter didn't matter because it just tasted too good. We devoured three sandwiches each!<br />
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Oh and have you ever passionately disliked an ingredient? Like...pretended to be "allergic" to it because you so vehemently hated it? My husband is this way with mustard. He claims that the mere sight or smell of it will make him throw up. He literally closes his eyes if I'm eating something with visible mustard next to him. Honey, I'm so sorry to tell you that these sandwiches that you loved so much and even got excited all over again when you saw me photo editing this for my blog...these contain...mustard. <br />
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I always feel so guilty and devious when I try to "sneak" forbidden ingredients into our meals but it just goes to show you that what you don't know won't hurt you! Plus, it'll be great practice for when I have to hide veggies and such in Alex's food ;).<br />
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<i>One Year Ago:</i> <a href="http://christineskitchenchronicles.blogspot.com/2012/10/chicken-marsala-risotto.html">Chicken Marsala Risotto</a><br />
<i>Two Years Ago:</i> <a href="http://christineskitchenchronicles.blogspot.com/2011/10/roasted-butternut-squash-soup.html">Roasted Butternut Squash Soup</a></div>
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<b>Hawaiian Roll Ham and Swiss Sliders</b><br />
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Ingredients<br />
<ul>
<li>12 Hawaiian sweet dinner rolls </li>
<li>1 pound thinly sliced deli sandwich ham (preferably honey baked or brown sugar)</li>
<li>6 slices Swiss cheese, cut in half</li>
<li>1/2 c butter, melted </li>
<li>1 Tbsp poppy seeds </li>
<li>1 1/2 tsp worcestershire sauce </li>
<li>1 1/2 tsp brown or dijon mustard </li>
<li>1 tsp onion powder</li>
</ul>
<div>
Directions</div>
<br />
<ol>
<li>Slice the rolls in half to form a bun and place bottoms in baking pan. Layer ham (I folded each slice into quarters and used 2 slices on each roll) and cheese halves on rolls. Replace tops. </li>
<li>Combine butter, poppy seeds, mustard,Worcestershire, and onion powder and mix well. Drizzle over rolls. Refrigerate until butter is firm or overnight. </li>
<li>Cover with foil and bake at 350° for 30 minutes or until cheese melts. Uncover and cook for 2 additional minutes. Serve warm or cold.</li>
</ol>
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Source: <a href="http://www.justapinch.com/recipes/snack/other-snack/hawaiian-ham-roll-sliders.html">Just a Pinch Recipes</a>Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com0tag:blogger.com,1999:blog-7505861627696341959.post-37560132035465613952013-10-07T12:10:00.000-04:002013-10-07T12:10:18.755-04:00Meatless Monday: Tomato Florentine SoupFall is here. I think? It has been surprisingly warm and humid here in Ohio recently. But this past week there was a cool, rainy day and I thought hey. Soup's on for dinner!<br />
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I'm a sucker for a good homemade soup and with the baby, I need to be even more choosy with the meals that I make and the ones that I spend time to write about to share on my blog. This one is worth it. It's quick to come together, full of tomatoey flavor, and quite nutritious from a healthy dose of spinach. Part of me thinks that my son is so strong because of all that spinach, kale, and chard that I ate while pregnant!<br />
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I don't think I have to tell you that tomato soup goes well with grilled cheese, right? Still, I have another delicious sandwich suggestion that I'll be sharing later this week...<br />
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This soup is best fresh because the pasta will suck up the soup as it sits overnight. I was shocked at how much my ditalini pasta swelled when I tried to reheat it the next day. It was still good but benefited from the addition of extra broth (or water) to make it soupy again. Still, nothing can fix that, slightly-too-mushy pasta texture. So yes, eat up my friends! (I ate 3 bowls...)<br />
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<i>One Year Ago: </i><a href="http://christineskitchenchronicles.blogspot.com/2012/10/ccc-southern-comfort-drunken-caramel.html">Southern Comfort (Drunken) Caramel Apple Pie</a>, <a href="http://christineskitchenchronicles.blogspot.com/2012/09/banana-pumpkin-nutella-bread.html">Banana Pumpkin Nutella Bread</a>, and <a href="http://christineskitchenchronicles.blogspot.com/2012/10/recipe-swap-breakfast-skillet.html">Breakfast Skillet</a><br />
<i>Two Years Ago: </i><a href="http://christineskitchenchronicles.blogspot.com/2011/10/recipe-swap-pumpkin-pecan-loaf.html">Pumpkin Pecan Loaf</a> and <a href="http://christineskitchenchronicles.blogspot.com/2011/10/brown-sugar-spice-cutout-cookies-with.html">Brown Sugar Spice Cutout Cookies with Maple Icing</a><br />
<i>Four Years Ago: </i><a href="http://christineskitchenchronicles.blogspot.com/2009/10/chili.html">Sugary Sweet Chili</a><br />
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<b>Tomato Florentine Soup</b><br />
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Ingredients<br />
<ul>
<li>2 TBSP unsalted butter </li>
<li>1 (14.5 oz) cans fire-roasted diced tomatoes, drained and juice reserved </li>
<li>1 (28 oz) can sliced stewed tomatoes, drained and juice reserved</li>
<li>1 medium onion, chopped fine </li>
<li>1 TBSP packed brown sugar </li>
<li>1/4 tsp crushed red pepper (or to taste) </li>
<li>2 rounded TBSP all-purpose flour </li>
<li>3 garlic cloves, minced </li>
<li>4-5 cups low-sodium chicken broth or vegetable broth (adjust the liquid amount depending on how "soupy" you like your soup to be!)</li>
<li>4 oz (1 cup) small macaroni, ditalini, tubettini, or other small shaped pasta</li>
<li>10 oz (10 cups) fresh baby spinach </li>
<li>Kosher salt and freshly ground black pepper, to taste</li>
</ul>
Directions<br />
<ol>
<li>Melt butter in a Dutch oven over medium-high heat. Add tomatoes and onion and cook until the tomatoes get dry and begin to brown, about 10-12 minutes. </li>
<li>Add brown sugar, red pepper flakes, flour, and garlic. Cook until fragrant, about 1 minute. Slowly whisk in the broth and reserved tomato juice, scraping up any browned bits and smoothing out any lumps as you go.</li>
<li>Stir in the pasta and bring to a boil. Reduce heat to a simmer and cook until pasta is tender, about 10-12 minutes, stirring occasionally.</li>
<li>Stir in the spinach and cook until wilted, about 1-2 minutes. Taste and adjust seasoning with salt and pepper as desired.</li>
</ol>
Source: Slightly modified from <a href="http://www.pink-parsley.com/2013/02/tomato-florentine-soup.html">Pink Parsley</a> as adapted from <a href="http://www.amazon.com/gp/product/1933615990/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1933615990&linkCode=as2&tag=chrisskitchch-20"><i>The America's Test Kitchen Quick Family Cookbook</i></a>Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com1tag:blogger.com,1999:blog-7505861627696341959.post-60508142389118042422013-09-17T12:09:00.003-04:002013-09-17T12:09:55.752-04:00Cones for the Cure Winner and Grilled Zucchini, Yellow Summer Squash and Red Onion with Lemon-Basil Vinaigrette<div class="separator" style="clear: both; text-align: center;">
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Hi fans! I'm here to announce the Cones for the Cure Giveaway Winner and while I'm at it, I wanted to share a recipe for Summer's last hurrah as Fall seems to be rapidly upon us! Oh, and in other news, we finally took the plunge and bought one of those fancy dSLR cameras so we could take lots of great pictures of our little cutie. This also means better (hopefully!) food photography coming your way. What do you think??<br />
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First thing's first, congratulations Kesha G. for winning the prize pack. I've sent you an email with details on how to claim your prize. I hope you enjoy the goodness!<br />
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Now for this recipe. I loved grilled veggies but it never fails that when I send my husband out to grill em up, many of them end up as grill casualties when they slide down between the grates during transfer and/or flipping. With this recipe, I skewered the vegetables for him so that they'd stay intact. Good thing too because while the recipe said it served 4-6, I doubled it and it still only seemed to serve 4-6 which was a bummer considering I was trying to serve 10. I made changes to the below so that you can get sufficient quantities and not be disappointed with your yield. The flavor was wonderful so it was too bad we had to ration it...loved that caramelized flavor with the brightness of the lemon! You can use whatever veggies you have on hand. The farm had sent us zucchini and yellow squash so that's what I used. I would have loved to add eggplant if we had it. Yum!<br />
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<i>One Year Ago:</i> <a href="http://christineskitchenchronicles.blogspot.com/2012/09/src-chicken-fajita-lettuce-wraps.html">Chicken Fajita Lettuce Wraps</a><br />
<i>Two Years Ago:</i> <a href="http://christineskitchenchronicles.blogspot.com/2011/09/foil-baked-fish-with-black-beans-and.html">Foil-Baked Fish with Black Beans and Corn</a><br />
<i>Three Years Ago:</i> <a href="http://christineskitchenchronicles.blogspot.com/2010/09/pineapple-teriyaki-chicken.html">Pineapple Teriyaki Chicken</a><br />
<i>Four Years Ago:</i> <a href="http://christineskitchenchronicles.blogspot.com/2009/09/sausage-onion-and-green-pepper-fra.html">Sausage, Pepper, Onion, and Green Pepper Fra Diavolo</a><br />
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<b>Grilled Zucchini, Yellow Summer Squash and Red Onion with Lemon-Basil Vinaigrette </b><br />
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<img alt="Grilled Zucchini, Yellow Summer Squash and Red Onion with Lemon-Basil Vinaigrette" border="0" height="258" src="http://4.bp.blogspot.com/-oKQ0gHOCDKM/Uf7BgiQI9LI/AAAAAAAADEA/YbftQ5TQ2CA/s400/IMG_0179+-+wm+sm.jpg" title="Grilled Zucchini, Yellow Summer Squash and Red Onion with Lemon-Basil Vinaigrette" width="400" /></div>
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Ingredients<br />
<ul>
<li>1 lb zucchini, sliced into 1/3-inch rounds </li>
<li>1 lb yellow summer squash, sliced into 1/3-inch rounds</li>
<li>1 red onion, sliced into 1/2-inch rounds </li>
<li>1/2 cup + 3 Tbsp olive oil </li>
<li>Salt and pepper, to taste</li>
<li>2 cloves garlic, minced </li>
<li>Zest and juice from 1 lemon (preferably organic)</li>
<li>2 tsp spicy brown mustard </li>
<li>6-8 large basil leaves, chopped</li>
</ul>
<div>
Directions</div>
<br />
<ol>
<li>Heat grill to medium and prepare skewers by soaking in water per the instructions on your package.</li>
<li>Carefully thread the onion rounds onto prepared skewers, taking care to ensure the skewer goes through every onion ring. If desired, thread the remaining vegetables onto skewers as well. </li>
<li>Brush onions, zucchini, and yellow summer squash rounds with 1/2 cup olive oil and season liberally with salt and pepper. </li>
<li>Grill vegetables 9-10 minutes each side, until nicely caramelized. </li>
<li>In a small bowl, whisk garlic, lemon juice, zest, mustard, remaining 3 tablespons oil, and a pinch of salt and pepper together.</li>
<li>Place cooked vegetables on a platter, drizzle with dressing, and top with chopped basil leaves.</li>
</ol>
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Source: Barely modified from <a href="http://www.jasonandshawnda.com/foodiebride/archives/6434/">Confections of a Foodie Bride</a>Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com0tag:blogger.com,1999:blog-7505861627696341959.post-18323334961007152022013-09-13T07:00:00.000-04:002013-09-13T07:00:14.036-04:00Second Free Cone Giveaway Date!Have you stopped in to make a donation to the Cones for the Cure campaign yet? I stopped in on the last free cone day and made my donation of $5 to get a sweet Graeter's coupon book. It included another free cone coupon and a coupon for a free pint with a $15 purchase. Money well spent towards a good cause and the extra sweets provide extra incentive ;).<br />
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<a href="http://3.bp.blogspot.com/-RIzBWJIm9Cg/UjJOtFMhzuI/AAAAAAAADGs/MFg6k-LuKXw/s1600/Graeters_BlueberryPie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-RIzBWJIm9Cg/UjJOtFMhzuI/AAAAAAAADGs/MFg6k-LuKXw/s320/Graeters_BlueberryPie.jpg" width="276" /></a></div>
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As of Monday, $25,000 had already been raised for the 2013 campaign. Their goal is at least $40,000 so please stop in and help them reach it!<br />
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This coming Monday, September 16 from 3-8PM will be the second free Elena's Blueberry Pie cone giveaway day so make sure to stop in to support the cause!<br />
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Also, my Cones for the Cure prize pack giveaway is still going on for those that can't make it into the scoop shop. Enter to win <a href="http://christineskitchenchronicles.blogspot.com/2013/09/more-elenas-blueberry-pie-and-giveaway.html">here</a>!<br />
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<br />Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com0tag:blogger.com,1999:blog-7505861627696341959.post-19801976346608221982013-09-06T07:00:00.000-04:002013-09-09T10:44:07.914-04:00More Elena's Blueberry Pie and a Giveaway!Hi fans! Did you get your free ice cream on Wednesday and make a donation to <a href="http://www.thecurestartsnow.org/">The Cure Starts Now</a> yet? If you can’t get enough of <a href="http://graeters.com/">Graeter's</a> Elena’s Blueberry Pie Ice Cream, stop by the <a href="http://csn.donordrive.com/index.cfm?fuseaction=donorDrive.event&eventID=700">Glendale Beer, Wine & Food Festival</a> tonight for a special “Happy Hour” giveaway from 6-7 PM!<br />
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I also have a Cones for the Cure prize pack giveaway that will go from September 9 - 16. It includes a $5 Graeter's giftcard, $7 worth of candy, <i>Notes Left Behind</i> book, and some other goodies! Enter below for your chance to win!<br />
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Last but not least, check back again before September 16th for the announcement of the second and final free cone giveaway date!<br />
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<a id="rc-0c5d552" class="rafl" href="http://www.rafflecopter.com/rafl/display/0c5d552/" rel="nofollow">a Rafflecopter giveaway</a>
<script src="//d12vno17mo87cx.cloudfront.net/embed/rafl/cptr.js"></script>Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com7tag:blogger.com,1999:blog-7505861627696341959.post-25767014335905454222013-09-04T07:00:00.000-04:002013-09-04T07:00:05.284-04:00Orange Push-Up SmoothiesHi! I'm popping in really quickly to share a quick recipe. Who remembers those orange push up pops with the primary colored dots on the outside? They remind me of my Grandparents because they always bought them for us when we visited. It's been years since I've had one and frankly, I'm not sure if they still make them anymore?<br />
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When I made this recipe, it reminded me of that long lost orange push-up pop flavor. The only difference was that it was in the form of a smoothie rather than the classic and fun push-up pop. Depending on the brand of orange concentrate you use you may need more or less sugar as there are varying levels of "orange peel" bitterness to each brand.<br />
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Bottoms up and here's to our childhoods!<br />
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<b>Orange Push-Up Smoothies</b><br />
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<img alt="Orange Push-Up Smoothies" border="0" height="307" src="http://3.bp.blogspot.com/-TggnZ62zAmQ/Uf6_5pPwDuI/AAAAAAAADDo/ET6f7r65Fvg/s400/DSCN0013+-+wm+sm.jpg" title="Orange Push-Up Smoothies" width="400" /></div>
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Ingredients<br />
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<ul>
<li>1 can orange juice concentrate, slightly thawed </li>
<li>1 cup milk </li>
<li>1/2 cup sugar, or to taste</li>
<li>1/2 teaspoon vanilla extract </li>
<li>2 cups ice, or to taste </li>
</ul>
Directions<div>
<ol>
<li>Combine all ingredients, except for the ice, in a large blender and blend until smooth and creamy, taking care the sugar has dissolved and is well incorporated. If desired, add a splash more water or more milk. Add the ice and blend until smooth. Makes approximately three eight-ounce portions.</li>
</ol>
Source: <a href="http://www.loveveggiesandyoga.com/2012/01/orange-pushup-smoothie.html">Averie Cooks</a> as seen on <a href="http://www.deliciousmeliscious.com/2012/07/orange-push-up-smoothies.html">Delicious Melicious</a></div>
Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com0tag:blogger.com,1999:blog-7505861627696341959.post-5318954464483718462013-09-02T07:00:00.000-04:002013-09-02T08:28:40.662-04:00Cones for the Cure Kick OffFree ice cream. Curing cancer. These are both wonderful things! As a Christine's Kitchen Chronicles reader you're getting the inside scoop on how these two things go together. <br />
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I'm happy to announce the kickoff of this year's annual <a href="http://conesforthecure.org/">Cones for the Cure</a> campaign. <a href="http://www.thecurestartsnow.org/">The Cure Starts Now</a> and <a href="http://www.graeters.com/">Graeter’s</a> team up once again this September in their annual Cones for the Cure campaign. This two-week long campaign will take place September 4-16 at participating Cincinnati, Dayton, Columbus, Lexington and Louisville Graeter's locations to help spread the word about The Cure Starts Now and its mission to find the “homerun” cure for all cancers by focusing on pediatric brain cancer. It's a delicious way to support a precious cause.<br />
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During Cones for the Cure, guests that visit a Graeter’s store during the campaign period have the opportunity to donate a $1 or $5 “Cone for the Cure.” Graeter’s will also offer a $15 savings booklet for every donation of $5 or more to The Cure Starts Now.<br />
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Watch this short video to learn more about Cones for the Cure and Elena's Blueberry Pie special ice cream (Note: this video was created in 2011 so the date mentioned for the campaign is incorrect):<br />
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<iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/9jLDqkCqXPw?feature=player_embedded" width="480"></iframe>
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Remember how I mentioned <b><i>free</i> ice cream</b>? All local Graeter's will also be offering free scoops of their Elena's Blueberry Pie Ice Cream from <b>3-8 PM on</b> <b>Wednesday, September 4th</b>. Elena’s Blueberry Pie is a special flavor that was created in honor of 6-year-old Elena Desserich who was lost to cancer in 2007. Stop into your local Graeter's shop for this delicious treat and while you're there, please don't forget to make a donation. In 2012, nearly 40,000 people participated in the campaign which generated over $42,000 for The Cure Starts Now. With your help, here's to hoping the 2013 campaign is even more successful!<br />
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Can't make it on September 4th? Check back between now and September 16th for another free scoop date to be announced! Also, there will be a special online giveaway for one lucky reader.<br />
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Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com0tag:blogger.com,1999:blog-7505861627696341959.post-79588425173934830152013-08-27T20:25:00.000-04:002013-08-27T20:25:03.147-04:00Meet Alexander James!Hi everybody!
I'm not sure if you've noticed my absence at all but I have a good excuse this time. As I announced to my facebook fans, I'm proud to let you know that my baby boy has finally arrived!<br />
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I'll be back in due time with new recipes but in the meantime, meet little Alexander James! <br />
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<a href="http://1.bp.blogspot.com/-WrXlOg1zt7k/Uh1B090LCBI/AAAAAAAADF8/RFMp4JTVdqs/s1600/1098348_10101238913713995_1615223338_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-WrXlOg1zt7k/Uh1B090LCBI/AAAAAAAADF8/RFMp4JTVdqs/s320/1098348_10101238913713995_1615223338_n.jpg" width="320" /></a></div>
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Who has time to blog when there's that cutie waiting to be cuddled?? Hope you'll excuse me while I disappear for awhile :).Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com0tag:blogger.com,1999:blog-7505861627696341959.post-41394447646455841422013-08-08T07:00:00.000-04:002013-08-08T07:00:11.014-04:00Copycat McDonald's Sausage Egg McMuffinsIs anyone else a fan of breakfast? How about Sausage Egg McMuffins from <a href="http://www.mcdonalds.com/">McDonald's</a>? I hardly ever eat at McDonald's but I LOVE their Sausage Egg McMuffins. If I'm feeling really good, I'll even splurge on some hashbrowns.<br />
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When it came time to round-out my freezer stash with some breakfasts, I knew I wanted to try to make my own version at home. What is about to follow is a copycat recipe but honestly, it's such an easy thing to make that I use the term "recipe" loosely. If you want, you could also leave out the sausage or substitute Canadian bacon or regular bacon.<br />
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The hardest part was figuring out how to make a round egg "patty" like they do...because I'm anal and like everything to be round and match. For that, I used what I had on hand and that was <a href="http://www.amazon.com/gp/product/B000BWY314/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000BWY314&linkCode=as2&tag=chrisskitchch-20">canning bands</a>. They were slightly smaller than the English muffins but close enough. I experimented a bit on whether it was better to put them with the thread-side up or down. In the end, threads up seemed to work better in terms of getting a better spray and containing the eggs (the picture below is from one of my earlier runs but I got better at avoiding spillage over time!). If you greased your rings well, the eggs should fall out pretty easily but some of them required a little more oomph. I just separated the crusty parts that stuck to the rings then pushed them out gently with my fingers.<br />
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These are totally yummy and I am so grateful to have about 2 1/2 dozen of them stashed away in the freezer. Having a good (and fast, one-handed) breakfast is the key to starting your day off right!<br />
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<i>One Years Ago:</i> <a href="http://christineskitchenchronicles.blogspot.com/2012/08/blt-corn-salad-wrap.html">BLT Corn Salad Wrap</a><br />
<i>Two Years Ago:</i> <a href="http://christineskitchenchronicles.blogspot.com/2011/08/jerk-chicken-with-mango-cilantro-relish.html">Jerk Chicken with Mango Cilantro Relish</a><br />
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<b>Copycat McDonald's Sausage Egg McMuffins</b><br />
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<img alt="Copycat McDonald's Sausage Egg McMuffins" border="0" height="292" src="http://3.bp.blogspot.com/-K0sIW-5vqU8/UgLuqUNnhqI/AAAAAAAADFI/vaLw4oG41ZY/s400/IMG_0053+-+wm+sm.jpg" title="Copycat McDonald's Sausage Egg McMuffins" width="400" /></div>
<b><br /></b>
Ingredients<br />
<ul>
<li>12 English muffins</li>
<li>12 slices American cheese</li>
<li>12 fully cooked frozen sausage patties</li>
<li>12 large eggs</li>
<li>Salt and pepper</li>
</ul>
<div>
Directions</div>
<div>
<ol>
<li>Place <a href="http://www.amazon.com/gp/product/B000BWY314/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000BWY314&linkCode=as2&tag=chrisskitchch-20">canning bands</a> with thread side up into a skillet over medium-high heat (or if you have them or want to buy something fancy you can use something like these <a href="http://www.amazon.com/gp/product/B0000VONZ2/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0000VONZ2&linkCode=as2&tag=chrisskitchch-20">egg ring rounds</a>). Spray pan and inside of bands generously with cooking spray.<br /><div style="text-align: left;">
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<img border="0" height="291" src="http://2.bp.blogspot.com/-BMhfhGBwLKc/UgLuqIu_y2I/AAAAAAAADFA/t-7-hDliEVY/s400/IMG_0025+-+wm+sm.jpg" style="text-align: center;" width="400" /></div>
</li>
<li>Crack an egg into each band and sprinkle each with salt and pepper. Use a knife to gently break each yolk so that it spreads out. Don't worry if the egg spills out of the rings, if you're a perfectionist, you can peel or cut them off later. Cover and cook through. When eggs are done, remove the egg-filled ring using tongs and gently push the eggs out of the rings. Set aside for assembly.<br /><br /><img border="0" height="298" src="http://1.bp.blogspot.com/-ScrlTOdCSZ4/UgLurKwh2sI/AAAAAAAADFQ/Vc-owmS3MRo/s400/IMG_0032+-+wm+sm.jpg" style="text-align: center;" width="400" /></li>
<li>Meanwhile, split your English muffin and place a slice of cheese on the top of each muffin half. If desired, fold over each cheese corner so that it is the same size as the muffin. Place a frozen sausage patty on the bottom of each muffin then top with a cooked egg round. Put the two halves together to form the sandwich.</li>
<li>Wrap each sandwich in square of <a href="http://www.amazon.com/gp/product/B0023XS15S/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0023XS15S&linkCode=as2&tag=chrisskitchch-20">deli paper wrap</a> (or just use parchment paper). </li>
<li><i>To enjoy now:</i> Microwave sandwich until sausage patty is cooked through, about 45 seconds to a minute. <i>To enjoy later:</i> Place wrapped sandwiches into gallon sized freezer bags, squeezing out as much air as possible. When ready to eat, microwave from frozen until heated through, about one minute to 90 seconds. Flip the sandwich halfway through cooking for more even heating.</li>
</ol>
</div>
Source: Christine's Kitchen Chronicles as inspired by <a href="http://www.mcdonalds.com/">McDonald's</a>Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com5tag:blogger.com,1999:blog-7505861627696341959.post-12418321832852569322013-08-05T07:00:00.000-04:002013-08-05T12:27:17.077-04:00Pepperoni Pizza PuffsThis is it my friends. The final week of pregnancy...at least according to my estimated due date! Of course, we all know that baby will make his appearance when he's good and ready so he could stick around another two weeks before my OB would consider intervening. Good thing I'm not *too* uncomfortable yet.<br />
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I've been spending the past couple weeks filling my freezer with all sorts of goodies so that we won't starve after baby arrives. It takes me a little longer than normal to prep things because I need to take frequent breaks and my feet/ankles look gigantic (my sister affectionately calls them "fat kid feet") once I'm done but I know it will all be worth it in the end. As long as baby stays put, I'll continue to grow my freezer meal stash!<br />
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Last week I posted a teaser pic of these pepperoni pizza puffs and had more than one request for the recipe. I had actually made these for my friends Kristen and Sig when they had their little boy but apparently I never got to blogging about them so here they are now!<br />
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They're a bit like cheesy dough puffs (reminding me of the Brazilian cheese bread pao de queijo for those familiar) filled with pepperoni and then served with pizza sauce for dipping. Of course feel free to substitute whatever pizza toppings you enjoy. I freeze them on a baking sheet first so they don't clump together and then dump them into a plastic freezer bag. To reheat, I just pop them in the microwave. Easy peasy one-handed eating and kid-friendly, too!<br />
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<i>One Year Ago:</i> <a href="http://christineskitchenchronicles.blogspot.com/2012/08/creamed-corn.html">Creamed Corn</a> and <a href="http://christineskitchenchronicles.blogspot.com/2012/08/watermelon-slush.html">Watermelon Slush</a><br />
<i>Two Years Ago:</i> <a href="http://christineskitchenchronicles.blogspot.com/2011/08/five-minute-healthy-chunky-monkey-ice.html">Five-Minute Healthy Chunky Monkey Ice Cream</a> (one of my favorite treats anytime but especially during pregnancy!)<br />
<i>Four Years Ago:</i> <a href="http://christineskitchenchronicles.blogspot.com/2009/08/grands-taco-melts-aka-homemade-hot.html">Grands! Taco Melts aka Homemade Hot Pockets</a> (I haven't tried it before but I bet this would also make a great freezer lunch if you fully prepared it and then followed a similar freezing method as in these pizza puffs!)<br />
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<b>Pepperoni Pizza Puffs</b><br />
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<img alt="Pepperoni Pizza Puffs" border="0" height="400" src="http://2.bp.blogspot.com/-wmxHUNg0LGk/Uf62z64kkcI/AAAAAAAADDc/LaOBx_sUO3M/s400/DSCN0040+-+wm+sm.jpg" title="Pepperoni Pizza Puffs" width="300" /></div>
<b><br /></b>
Ingredients<br />
<div>
<ul>
<li>3/4 cup flour</li>
<li>3/4 teaspoon baking powder</li>
<li>3/4 tsp Italian seasoning</li>
<li>3/4 cup milk</li>
<li>1 egg, lightly beaten</li>
<li>1 cup mozzarella cheese, shredded</li>
<li>4 oz (about 1 cup) pepperoni, cut into small pieces</li>
<li>1/2 cup pizza sauce</li>
<li>2 Tablespoons fresh basil, finely chopped</li>
</ul>
</div>
Directions<br />
<ol>
<li>Preheat oven to 375 degrees. Prepare a 24-cup <a href="http://www.amazon.com/gp/product/B000SABX12/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000SABX12&linkCode=as2&tag=chrisskitchch-20">mini muffin pan</a> by spraying with cooking spray.</li>
<li>In a large bowl, whisk together the flour, baking powder, and Italian seasoning. Add the milk and egg. Finally, stir in the mozzarella and pepperoni and then let the mixture stand for 10 minutes.</li>
<li>Give the batter a stir then divide evenly among the mini muffin cups. Bake until puffed and golden, about 20-25 minutes. If you intend to freeze them, remove the puffs from the pan while still warm and then arrange in a single layer on a baking sheet to freeze. Once frozen, transfer to a ziploc freezer bag, removing as much extra air as possible.</li>
<li>When ready to serve, microwave the pizza sauce until warmed through, then stir in basil. Serve warm puffs with pizza sauce for dipping.</li>
</ol>
Source: Barely modified from <a href="http://noblepig.com/2010/03/pepperoni-pizza-puffs/">Noble Pig</a>Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com3tag:blogger.com,1999:blog-7505861627696341959.post-82474270980181939022013-07-26T07:00:00.000-04:002013-07-26T07:00:04.865-04:00Recipe Swap: Shrimp, Black Bean, and Pineapple Foil PacketsOkay. I need to GET ON THE BALL. This pregnancy brain thing really sucks. It's about 10:50PM on Thursday and this post is supposed to be going live at 7AM on Friday. And I have had an ENTIRE MONTH to make and schedule it. In all fairness, I did actually make my swap recipe a couple weeks ago. It was the whole blog posting part that I've been putting off. Sometimes, it just seems like so much work...but enough whining for now. I'm just being a cranky 38 week pregnant lady :P.<br />
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Anyway, this is the What's Cooking recipe swap hosted by Sarah at <a href="http://tasteofhomecooking.blogspot.com/">A Taste of Home Cooking</a>. The theme is Grilled Foods and I received a recipe from Jenna at <a href="http://moviegirl03journey.blogspot.com/">Jenna's Cooking Journey</a>. You may recognize her as the guest blogger that brought you these yummy <a href="http://christineskitchenchronicles.blogspot.com/2012/09/guest-post-oatmeal-caramelitas.html.html">Oatmeal Carmelitas</a> awhile back.
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As for this recipe, I've actually made it before but it didn't make it onto the blog. The reason for that was that unlike the similar <a href="http://christineskitchenchronicles.blogspot.com/2011/09/foil-baked-fish-with-black-beans-and.html">Foil Baked Fish with Black Beans and Corn</a> recipe which I adore, this one just lacked flavor to me. I only share recipes which I and/or my husband enjoy. But as it was a swap recipe, I dutifully made it again. And unfortunately, it fell flat for me, again. I love pineapples and jalapeno peppers and shrimp. It really should be a winner in theory but you can't win them all. I don't know what's wrong with me...it seems to get such rave reviews by other bloggers! Thanks anyway Jenna for having me give it another shot. And dear readers, since so many others like it, you should probably give it a try for yourself even if I didn't care for it :).<br />
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<i>One Year Ago:</i> <a href="http://christineskitchenchronicles.blogspot.com/2012/07/pasta-with-grilled-plum-tomato-sauce.html">Pasta with Grilled Plum Tomato Sauce</a> and <a href="http://christineskitchenchronicles.blogspot.com/2012/07/recipe-swap-magic-in-middles.html">Magic in the Middles </a>(peanut butter stuffed chocolate sugar cookies!)<br />
<i>Two Years Ago:</i> <a href="http://christineskitchenchronicles.blogspot.com/2011/07/recipe-swap-bobs-mexican-stuffed.html">Bob's Mexican Stuffed Chicken</a><br />
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<b>Shrimp, Black Bean, and Pineapple Foil Packets</b><br />
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<img alt="Shrimp, Black Bean, and Pineapple Foil Packets" border="0" height="291" src="http://2.bp.blogspot.com/-iK4MZvFDgVE/UfHnrpfjRRI/AAAAAAAADCg/du1-EKU2k6Y/s400/IMG_0073+-+wm+sm.jpg" title="Shrimp, Black Bean, and Pineapple Foil Packets" width="400" /></div>
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Ingredients<br />
<ul>
<li>8 oz raw, medium sized shrimp (peeled, deveined) </li>
<li>1 15-oz can black beans, drained and rinsed </li>
<li>1 cup pineapple, finely chopped </li>
<li>1/3 cup red onion, finely chopped </li>
<li>1/2-1 jalapeno pepper, minced (depending on the amount of spice you want) </li>
<li>2 tablespoons pineapple juice, divided </li>
<li>1/2 teaspoon ground coriander </li>
<li>1 teaspoon ground cumin, divided </li>
<li>pinch of salt </li>
<li>freshly ground black pepper </li>
<li>2 tablespoons chopped cilantro </li>
<li>1/2 avocado, diced</li>
</ul>
Directions<br />
<ol>
<li>Preheat grill to medium. </li>
<li>Rinse the shrimp and pat dry. Sprinkle with 1/4 teaspoon cumin, chili powder, salt and pepper. Toss to coat. Set aside. </li>
<li>In a medium bowl, combine the black beans, pineapple, red onion, and jalapeno. Stir in 1 tablespoon pineapple juice, coriander, and remaining 1/2 teaspoon cumin. </li>
<li>Spray two large pieces of aluminum foil with cooking spray. Spoon half of the black bean mixture into the center of each and top with half of the shrimp. Pour the remaining pineapple juice over the shrimp. Bring the edges of the foil together and fold down, sealing well. </li>
<li>Place the foil packets on the grill, cover, and cook for 10-12 minutes, until shrimp are opaque.
Carefully open the foil packets and stir the contents. Top with the diced avocado and sprinkle with cilantro. </li>
</ol>
Source: <a href="http://moviegirl03journey.blogspot.com/2012/06/shrimp-black-bean-and-pineapple-foil.html">Jenna's Cooking Journey</a> as modified from <a href="http://www.preventionrd.com/2011/08/money-matters-shrimp-black-bean-and-pineapple-foil-packets/">PreventionRD</a><br />
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PS: It's now going on 11:10PM. See, these posts don't just write themselves, ya know! Ah this blog is a labor of love :P.
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</script><!-- end InLinkz script -->Christine @ Christine's Kitchen Chronicleshttp://www.blogger.com/profile/18369431019431906225noreply@blogger.com4tag:blogger.com,1999:blog-7505861627696341959.post-78526772372637030532013-07-22T00:00:00.000-04:002013-07-22T00:00:08.455-04:00SRC: Cherry CakeThis is my last <a href="http://www.secretrecipeclub.com/">Secret Recipe Club</a> entry for at least a month if not two since Baby Boy could be arriving at any moment now. The fact that he could come anytime between today and 5 weeks from now and still be considered "normal term" baffles my mind.<br />
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This month I was assigned <a href="http://www.theavidappetite.com/home/2012/7/23/secret-recipe-club-cherry-cake.html">The Avid Appetite</a>. I love how personal she makes her blog as it's not just about food but also about her family (what a cute little one!) and travels, too. I could have spent hours perusing but with limited time on my hands, focused on the recipes where I debated the <a href="http://www.theavidappetite.com/home/2011/7/4/pretzel-crusted-brownies-with-fluffy-buttercream-frosting.html">Pretzel Crusted Brownies with Fluffy Buttercream Icing</a> (and we all know that it would have become PEANUT BUTTER buttercream in this house!), the <a href="http://www.theavidappetite.com/home/2011/6/1/banana-bread-smoothie.html">Banana Bread Smoothies</a> (because I've been craving frozen treats with this baby!), and a Cherry Cake which was made as a SRC swap.<br />
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Ultimately the <a href="http://www.theavidappetite.com/home/2012/7/23/secret-recipe-club-cherry-cake.html"><span id="goog_271165635"></span>Cherry Cake<span id="goog_271165636"></span></a> won...but only because the sweet allure of cherries in July. I try not to make a swapped recipe because I want to highlight something from the assigned blog but I just *really* love cherries and so it was calling me. I substituted 0% Fage Greek yogurt for the buttermilk. Also, I don't own an 8" springform so used a regular cake pan and just made sure to grease and flour it generously but otherwise stayed true to the recipe. <br />
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I brought this sweet little cake over to my friend Emily's house where we three women literally killed this cake. To be fair, we were two nursing and one pregnant ladies :). This is justifiable, right?? To satisfy my frozen treats craving, we served ours a la mode with Cincinnati's best...<a href="http://www.graeters.com//">Graeter's </a> brand vanilla ice cream. Soooo delicious together!<br />
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<i>One Year Ago: </i><a href="http://christineskitchenchronicles.blogspot.com/2012/07/cold-avocado-soup-with-sweet-corn-and.html">Cold Avocado Soup with Sweet Corn and Bacon</a> and <a href="http://christineskitchenchronicles.blogspot.com/2012/07/src-pineapple-ice-cream.html">Pineapple "Ice Cream"</a><br />
<i>Two Years Ago: </i><a href="http://christineskitchenchronicles.blogspot.com/2011/07/recipe-swap-peanut-butter-banana.html">Peanut Butter Banana Chocolate Chip Cookies</a><br />
<i>Three Years Ago:</i> <a href="http://christineskitchenchronicles.blogspot.com/2010/07/cinnamon-chocolate-chip-sour-cream.html">Chocolate Chip Sour Cream Coffee Cake</a><br />
<i>Four Years Ago: </i><a href="http://christineskitchenchronicles.blogspot.com/2009/07/honey-lime-grilled-chicken.html">Honey Lime Grilled Chicken</a><br />
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<b>Cherry Cake</b><br />
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<a href="http://4.bp.blogspot.com/-XKDtP3YTlaw/UeydGFoh55I/AAAAAAAADCQ/KM0fd0EcgIo/s1600/IMG_0080+-+wm+sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cherry Cake" border="0" height="400" src="http://4.bp.blogspot.com/-XKDtP3YTlaw/UeydGFoh55I/AAAAAAAADCQ/KM0fd0EcgIo/s400/IMG_0080+-+wm+sm.jpg" title="Cherry Cake" width="370" /></a></div>
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Ingredients<br />
<ul>
<li>1 c all-purpose flour</li>
<li>1/2 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>1/8 tsp ground cinnamon</li>
<li>3/4 c sugar</li>
<li>1/4 c unsalted butter, room temperature</li>
<li>1/3 c non-fat Greek yogurt</li>
<li>2 large eggs</li>
<li>1 tsp vanilla</li>
<li>12 oz. frozen whole sweet cherries, pitted</li>
<li>powdered sugar for dusting</li>
<li>vanilla ice cream for serving (optional)</li>
</ul>
Directions<br />
<ol>
<li>Preheat oven to 350 degrees. Grease an 8" springform pan with butter or generously butter and flour a regular 8" cake pan.</li>
<li>Whisk together flour, baking powder, salt, and cinnamon. In the bowl of a stand mixer, cream together the butter and sugar. Add Greek yogurt and mix until blended. Add eggs one at a time. Mix in the vanilla. Stir in the dry ingredients until just combined.</li>
<li>Pour batter into prepared pan. Place cherries on top of the cake batter and then lightly press them into the batter.</li>
<li>Bake for 40-45 minutes until a toothpick comes out clean.</li>
<li>Let cool completely. If using a springform pan, remove the sides and then dust with powdered sugar. If using a regular cake pan, simply dust with powdered sugar. Serve at room temperature and with a big scoop of vanilla ice cream, if desired.</li>
</ol>
Source: Barely modified from <a href="http://www.theavidappetite.com/home/2012/7/23/secret-recipe-club-cherry-cake.html">The Avid Appetite</a><br />
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