Coffee Milkshake

Hey friends!

Still enjoying Portland… pretty sure I’m going to move here.  It’s so beautiful and the weather is perfect!  I can’t wait to tell you all about it.

Anyway, I’m pretty disappointed because I missed National Coffee Milkshake Day.  If you missed out, too, here’s a delicious and refreshing recipe from KRUPS!

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National Coffee Milkshake Day was July 26th, giving you the perfect opportunity to indulge and cool off as the temperatures soar. Without having to leave your kitchen, the KRUPS KB710 Blender easily whips up this cool and sweet summer treat. 

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Celebrate the delicious holiday today with this 600 watt blender that will make that perfect coffee milkshake.  With 6 variable speeds plus an ice crusher, the KRUPS KB710 Blender  chops, purees, blends and whisks your food with ease. It has a 50 ounce durable and heat resistant borosilicate glass jar, detachable blade for easy cleaning and heavy-duty die cast metal base for stability and durability.

INGREDIENTS:

1 scoop vanilla ice cream

2 tablespoons strong brewed coffee, cold

1/4 teaspoon unsweetened cocoa powder

PREPARATION:

In a blender, combine ice cream, coffee and cocoa. Blend until smooth. Pour into glasses and serve.

(Photos, recipe, and article courtesy of KRUPS)

Guest Post: Spinach and Eggs Baked in Tomato Cups

Hey guys!  Just thought I’d let you know that I’m still on ‘vacation’ and enjoying every moment of it. 😉  

I miss you guys, though!  It’s weird not being on blogger every day!  Anyway, I’ll be back next week with pictures and recipes.  I promise!

Until then, I’m lucky to have a delicious guest post from Sheila.  If you haven’t visited her blog, you’re missing out.  Her photos are gorgeous and she always seems to pick the best recipes!  

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Hello everyone! My name is Sheila from Elements, and when Katie asked me if I would be a guest blogger, I was honored! I love all her tempting and mouth-watering recipes, and I always look forward to seeing the next thing she’s baking.

Anyway, I had a hard time deciding what to share with you today, but I finally decided on something that I think not only looks beautiful on your plate but also tastes great!

It’s a spinach and cheese mixture that’s stuffed inside a cored out tomato and baked with an egg on top.

Every bite is packed with flavor, and it’s a meal we certainly plan to enjoy again and again. 🙂

Spinach and Eggs Baked in Tomato Cups

Adapted from: Recipes from my Mom

Ingredients:

• 5 large tomatoes
• 5 large eggs
• 8 oz. fresh baby spinach leaves
• feta cheese
• ricotta cheese
• Parmesan cheese
• 1/3 cup finely diced onions
• 1 tsp. nutmeg
• 2 tbsp. pesto paste (I used Amore pesto paste)
• salt and pepper to taste
• dried basil and oregano for sprinkling
• Optional: 1/2 cup crushed saltine crackers (add them if you end up making your filling a bit too leaky)

Instructions:

Step One:  Prepare the Spinach

• Wash the spinach leaves, and then place them in a large pot with about 1 quart of water.
• Cover with a lid, and cook on medium high heat until the spinach wilts.
• Drain the water off the spinach, and then set the spinach aside so it can cool.
• After the spinach cools, squeeze the excess water out of it.

Step Two:  Make the Filling

• Mix some crumbled feta cheese, ricotta cheese, and Parmesan cheese into the spinach. We didn’t measure…just added a little of each.
• Then stir in the pesto paste, nutmeg, and some salt in pepper.
• Add some crushed saltine crackers to thicken up the mixture if needed. You want it to be creamy…not thin and watery.

Step Three:  Assembly

• Preheat the oven to 375 degrees Fahrenheit.
• Grease a glass baking dish with a little oil.
• Horizontally cut the tops off the tomatoes, and then core out the centers. (Use the centers that you cored out for another meal.)
• Place the tomatoes in the greased dish.
• Add stuffing to the insides of the tomatoes, filling them up almost to the top, making sure to leave enough room at the top for the egg.
• Crack an egg onto the top of each stuffed tomato.
• Sprinkle some dried oregano and basil on the top of each each egg.

Step Four:  Bake the Tomatoes

• Bake uncovered until the egg whites are firm.
• Sprinkle with a little bit of freshly grated Parmesan cheese

Serve warm.

Yumm, these look amazing Sheila.  Thank you!! 🙂

P.S. Yesterday was Kellen’s 21st birthday, so HAPPY BIRTHDAY to him! 

Coconut Cake Balls

Check out my guest post over at beautiful Alaina’s blog: Sweetness of Life.

I wrote about a pretty sweet recipe I accidentally created.

It includes coconut butter, cake mix, and chocolate.

Interested yet?

No?

How ’bout now?

Go check it out! 🙂  And while you’re there, look at all of Alaina’s delicious recipes!!

P.S. If you haven’t had coconut butter before.. you have to try it.  It’s amazing!!

You can buy it here.  Or make your own by processing shredded unsweetened coconut in a food processor until creamy.

Guest Post: Versatile Oats

Thanks so much to Jenny for doing this blog post for me!  She’s wonderful and has a great blog so be sure to check her out!  I don’t know what I’d do without my wonderful blogging friends.  Xoxo! 🙂 

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Hey everyone I’m Jenny and I blog over at Fit Girl Foodie. Just wanted to start off saying a great big thanks to Katie for letting me do a guest post on her blog while she’s away . If anyone has some serious baking skills it’s her.

I’m not going to lie, when Katie asked me to do a guest post I had no idea what I was going to write. I’m not a baker nor have I made anything blog worthy. But if there’s one thing I’m good at is making some serious morning oats.

I was a cereal junkie all my life and no not eating Kashi and Puffins. I ate Lucky Charms, Cookie Crisp, Captain Crunch and the likes. My first oatmeal experience was good but not mind boggling.

My rookie days

I don’t know about you but not exactly pretty now is it?

Fast forward a few months and we have this

Pumpkin Pie Oats

Now we’re on to something

Bananas more your taste?

Topped with more banana, peanuts, granola, and cinnamon raisin pb

What about banana and chocolate?

Topped with chia seeds, peanuts, graham crackers, chocolate morsels and a spoonful of cinnamon raisin pb

Or with Jam?

The options are virtually limitless

Who says oatmeal has to be boring?

Balliiiiin’ With Alyssa from Life of bLyss

This is a guest post from lovely Alyssa. I’m so happy that she’s been kind enough to make a blog post for me while I’m out of town. Especially since she’s such a busy girl… she just ran a half marathon!!!! How awesome is that?  
Thanks, Alyssa, you’re the best! 🙂

Holla from Life of bLyss! I’m visiting pretty Katie’s blog to ramble about balls.

Don’t get too excited… (or maybe get more excited), because I’m talkin’ dessert balls. Of the truffle sort.

Sidenote: this title is inspired by my “Thumper” sign. All throughout my college years, my “sign” was “BALLIN.” It never changed. Maybe it’s why I love making balls so much.

Anyway.

I fell in love Katie’s blog the first time I stumbled on over.

Why, aside from her pretty face and her good lookin’ treats? And the fact that she won my bLyss Designs giveaway? 😉

Because I love baking. I always have, and I always will. Probably because I get to do this.

bowl-lickin’ aint a glamourous job, but someone’s gotta do it.

Lately, I’ve been crazy about the balls. And ironically, these are all “no-bake” recipes. So, sorry Katie, I’ve kind of added an oxymoron to your bloggity blog.

Now, get ready for some peanut butter pretzel balls, oreo balls, and bourbon balls. Balls, balls, and more balls.

Peanut Butter Pretzel Truffles

So, for those of you who are Reece’s fans, make a glamorous pb pretzel truffle.

You will need:

• 1/4 chopped salted pretzels
• 1/2 cup peanut butter (I used my new favorite, Naturally More. go get that, because it’s got a fantastic flax seed crunch to it)
• 1/2 cup chocolate chips (I used milk chocolate, but dark chocolate would’ve been even better)

I crushed the pretzels in a ziplock baggie. 😉 Then, combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes.

Roll the peanut butter/pretzel mixture into little balls. Place on a baking sheet (lined with parchment or wax papers) and freeze until very firm. Roll the frozen balls in chocolate. Refrigerate until the chocolate is set. Repeat the chocolate coating process, and.. TA-DA! PB PRETZEL BALLS!

Oreo Balls

I made my all-time favorite truffle for Christmas parties this year. Cause who doesn’t like oreos, cream cheese, and white chocolate with a little crushed peppermint on top? 😉

For these, you’ll need:

• a package of oreos (I used regular reduced fat.. you can use the mint-filled as well!)
• an 8 oz. tub of cream cheese (also reduced fat.. obviously, my route is to eat as many oreo balls as I can for less fat grams)
• any type of chocolate chips (I used white chocolate)
• parchment paper or foil
• 2 cookie sheets

Put the oreos in a ziplock baggie and crush them with a cup if you don’t have a nice food processor (hello, ghetto post-college student life). Add the crushed oreos to a mixer and blend with the tub of cream cheese (or just knead with your hands). Then, I took the doughy oreo and made little bite-sized balls, put them on a baking sheet covered in foil or parchment paper, and keep them in the freezer for an hour.

Melt the chocolate chips one cup at a time in a shallow bowl (I used the microwave), and keep stirring to ensure it’s still a little thick. Then, take a tiny spoon or toothpick and roll the balls in the chocolate.

Stick them back on the wax paper, put them in the freezer for another hour, and you’re good to go for toppings! I highly recommend crushed peppermint, but if you add that, be sure to sprinkle them before putting the balls back in the freezer. 😉 Below, I drizzled some red icing.

Bourbon Balls

My mama makes awesomesauce bourbon balls. These babies pack a punch, so keep ’em away from the kiddies!

• 2 1/2 cups vanilla wafers, crushed (a 250g box of Christies vanilla wafers equals 2 1/2 cups)
• 2 tablespoons cocoa
• 1 1/4 cups powdered sugar
• or 1/2 cupbourbon (or spiced rum)
• 2 tablespoonswhite corn syrup (Karo)
• 1 cup pecans, broken

Sift the cocoa with 1 cup of the powdered sugar first. Then, after combining the bourbon with the syrup, mix that in. Add the crushed ‘nilla wafers and pecans and mix well. Make that mixture into little balls.

And for the best part… completely cover them with the remaining powdered sugar. Wahoo!

Be sure to leave Katie lots of love. She rocks. And hope to see ya’ll around Life of bLyss sometime soon! Chloe and I will give you lots of kisses.

Balliiiiin’ With Alyssa from Life of bLyss

This is a guest post from lovely Alyssa. I’m so happy that she’s been kind enough to make a blog post for me while I’m out of town. Especially since she’s such a busy girl… she just ran a half marathon!!!! How awesome is that?  
Thanks, Alyssa, you’re the best! 🙂

Holla from Life of bLyss! I’m visiting pretty Katie’s blog to ramble about balls.

Don’t get too excited… (or maybe get more excited), because I’m talkin’ dessert balls. Of the truffle sort.

Sidenote: this title is inspired by my “Thumper” sign. All throughout my college years, my “sign” was “BALLIN.” It never changed. Maybe it’s why I love making balls so much.

Anyway.

I fell in love Katie’s blog the first time I stumbled on over.

Why, aside from her pretty face and her good lookin’ treats? And the fact that she won my bLyss Designs giveaway? 😉

Because I love baking. I always have, and I always will. Probably because I get to do this.

bowl-lickin’ aint a glamourous job, but someone’s gotta do it.

Lately, I’ve been crazy about the balls. And ironically, these are all “no-bake” recipes. So, sorry Katie, I’ve kind of added an oxymoron to your bloggity blog.

Now, get ready for some peanut butter pretzel balls, oreo balls, and bourbon balls. Balls, balls, and more balls.

Peanut Butter Pretzel Truffles

So, for those of you who are Reece’s fans, make a glamorous pb pretzel truffle.

You will need:

• 1/4 chopped salted pretzels
• 1/2 cup peanut butter (I used my new favorite, Naturally More. go get that, because it’s got a fantastic flax seed crunch to it)
• 1/2 cup chocolate chips (I used milk chocolate, but dark chocolate would’ve been even better)

I crushed the pretzels in a ziplock baggie. 😉 Then, combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes.

Roll the peanut butter/pretzel mixture into little balls. Place on a baking sheet (lined with parchment or wax papers) and freeze until very firm. Roll the frozen balls in chocolate. Refrigerate until the chocolate is set. Repeat the chocolate coating process, and.. TA-DA! PB PRETZEL BALLS!

Oreo Balls

I made my all-time favorite truffle for Christmas parties this year. Cause who doesn’t like oreos, cream cheese, and white chocolate with a little crushed peppermint on top? 😉

For these, you’ll need:

• a package of oreos (I used regular reduced fat.. you can use the mint-filled as well!)
• an 8 oz. tub of cream cheese (also reduced fat.. obviously, my route is to eat as many oreo balls as I can for less fat grams)
• any type of chocolate chips (I used white chocolate)
• parchment paper or foil
• 2 cookie sheets

Put the oreos in a ziplock baggie and crush them with a cup if you don’t have a nice food processor (hello, ghetto post-college student life). Add the crushed oreos to a mixer and blend with the tub of cream cheese (or just knead with your hands). Then, I took the doughy oreo and made little bite-sized balls, put them on a baking sheet covered in foil or parchment paper, and keep them in the freezer for an hour.

Melt the chocolate chips one cup at a time in a shallow bowl (I used the microwave), and keep stirring to ensure it’s still a little thick. Then, take a tiny spoon or toothpick and roll the balls in the chocolate.

Stick them back on the wax paper, put them in the freezer for another hour, and you’re good to go for toppings! I highly recommend crushed peppermint, but if you add that, be sure to sprinkle them before putting the balls back in the freezer. 😉 Below, I drizzled some red icing.

Bourbon Balls

My mama makes awesomesauce bourbon balls. These babies pack a punch, so keep ’em away from the kiddies!

• 2 1/2 cups vanilla wafers, crushed (a 250g box of Christies vanilla wafers equals 2 1/2 cups)
• 2 tablespoons cocoa
• 1 1/4 cups powdered sugar
• or 1/2 cupbourbon (or spiced rum)
• 2 tablespoonswhite corn syrup (Karo)
• 1 cup pecans, broken

Sift the cocoa with 1 cup of the powdered sugar first. Then, after combining the bourbon with the syrup, mix that in. Add the crushed ‘nilla wafers and pecans and mix well. Make that mixture into little balls.

And for the best part… completely cover them with the remaining powdered sugar. Wahoo!

Be sure to leave Katie lots of love. She rocks. And hope to see ya’ll around Life of bLyss sometime soon! Chloe and I will give you lots of kisses.

BRB

Hey All!

Just a quick reminder that I’ll be in New York this week!

I’ll be back with some recipes from The Green Market Book next week, but until then…

Stay tuned for a wonderful guest post/posts this week! 🙂

BRB

Hey All!

Just a quick reminder that I’ll be in New York this week!

I’ll be back with some recipes from The Green Market Book next week, but until then…

Stay tuned for a wonderful guest post/posts this week! 🙂

Guest Post

Tom, the article manager over at www.a-crock-cook.com/, sent me an article about different types of frosting/icing to post on my blog.  I don’t know about you, but I sometimes have a hard time differentiating between what frosting to use on what pastry.  Not anymore!
You should go check out the site!  Lot’s of good crock pot recipes! 🙂  The dessert section is obviously my favorite. 

The Secret of Perfect Icing

Whether we are making a devil’s food cake or cupcakes, the best finish to our handiwork has to be perfect icing. Indeed, the expression “the icing on the cake” more than sums up the importance of decorating cakes. Without it, the cake would taste very boring and it certainly wouldn’t look as good. Icing, or frosting, comes in many varieties and colors and you can vary it each time you bake.

One of the most interesting varieties has to be http://www.cupcake-creations.com/cupcake-icing-recipes.html as this determines the style of the whole cake. Putting the icing on a cupcake is an intricate art form and it is what has made these little cakes so popular. In fact, exclusive cupcake bakeries and cafes have opened based upon the many kinds of http://www.cupcake-creations.com/cupcake-decorations.html that they have on offer. 

Let’s take a look at the different kinds of icing that exist and what they are made from. They are good for any kind of cake, both large and small.

• Marzipan – This sweet icing is made from sugar and almond meal, and some varieties contain a hint of rosewater. Marzipan is also traditionally used to create confectionery and candies in its own right. However, it is used to cover Battenberg cake – a sponge cake with a two-colored check pattern – and Prinsesstarta – a Swedish cake containing layers of cake, whipped cream, jelly, and pastry cream.

• Fondant icing – This is used to decorate wedding cakes, and it is made from gelatin, glycerin, and sugar. Alternatively, it can be made from powdered sugar and melted marshmallows. Other flavorings, such as chocolate or lemon, are also added. The advantage of using fondant is that it is very smooth – hence its use in wedding cakes. It has recently become extremely popular in home use.

•  Buttercream – This comes in several varieties. The simplest kind is made from butter, margarine, or shortening, creamed in with powdered sugar. Eggs and milk may also be added, along with flavorings according to taste. This kind of buttercream is the sweetest and easiest to make. However, if you would like meringue buttercream, you may want to add some sugar syrup (made from heating sugar and water together) to whipped egg whites and whip this mixture together till it has cooled to 100F. Another variation is French buttercream, which is made like the above recipe, but with egg yolks instead of whites. Then, once the sugar syrup and egg yolks have cooled down and made a light foam, butter and flavorings are added. This makes a rich, smooth, light icing. Use this kind of buttercream for plain icing rather than for decorations.

• Royal Icing – this is made from beaten egg whites, confectioner’s sugar, and a drop of lemon juice. This is used as a smooth covering or as a decorative icing. It’s great if you want to make shapes, such as flowers or figures. Add some glycerin to prevent it from setting too hard. If you are a little nervous of using fresh eggs, substitute for meringue powder instead.

Guest Post

Tom, the article manager over at www.a-crock-cook.com/, sent me an article about different types of frosting/icing to post on my blog.  I don’t know about you, but I sometimes have a hard time differentiating between what frosting to use on what pastry.  Not anymore!
You should go check out the site!  Lot’s of good crock pot recipes! 🙂  The dessert section is obviously my favorite. 

The Secret of Perfect Icing

Whether we are making a devil’s food cake or cupcakes, the best finish to our handiwork has to be perfect icing. Indeed, the expression “the icing on the cake” more than sums up the importance of decorating cakes. Without it, the cake would taste very boring and it certainly wouldn’t look as good. Icing, or frosting, comes in many varieties and colors and you can vary it each time you bake.

One of the most interesting varieties has to be http://www.cupcake-creations.com/cupcake-icing-recipes.html as this determines the style of the whole cake. Putting the icing on a cupcake is an intricate art form and it is what has made these little cakes so popular. In fact, exclusive cupcake bakeries and cafes have opened based upon the many kinds of http://www.cupcake-creations.com/cupcake-decorations.html that they have on offer. 

Let’s take a look at the different kinds of icing that exist and what they are made from. They are good for any kind of cake, both large and small.

• Marzipan – This sweet icing is made from sugar and almond meal, and some varieties contain a hint of rosewater. Marzipan is also traditionally used to create confectionery and candies in its own right. However, it is used to cover Battenberg cake – a sponge cake with a two-colored check pattern – and Prinsesstarta – a Swedish cake containing layers of cake, whipped cream, jelly, and pastry cream.

• Fondant icing – This is used to decorate wedding cakes, and it is made from gelatin, glycerin, and sugar. Alternatively, it can be made from powdered sugar and melted marshmallows. Other flavorings, such as chocolate or lemon, are also added. The advantage of using fondant is that it is very smooth – hence its use in wedding cakes. It has recently become extremely popular in home use.

•  Buttercream – This comes in several varieties. The simplest kind is made from butter, margarine, or shortening, creamed in with powdered sugar. Eggs and milk may also be added, along with flavorings according to taste. This kind of buttercream is the sweetest and easiest to make. However, if you would like meringue buttercream, you may want to add some sugar syrup (made from heating sugar and water together) to whipped egg whites and whip this mixture together till it has cooled to 100F. Another variation is French buttercream, which is made like the above recipe, but with egg yolks instead of whites. Then, once the sugar syrup and egg yolks have cooled down and made a light foam, butter and flavorings are added. This makes a rich, smooth, light icing. Use this kind of buttercream for plain icing rather than for decorations.

• Royal Icing – this is made from beaten egg whites, confectioner’s sugar, and a drop of lemon juice. This is used as a smooth covering or as a decorative icing. It’s great if you want to make shapes, such as flowers or figures. Add some glycerin to prevent it from setting too hard. If you are a little nervous of using fresh eggs, substitute for meringue powder instead.