Skillet Orange Chocolate Soufflé & a Your Set by Calphalon Giveaway!

To contact us Click HERE

Have you ever wished you could customize a cookware set for the way you love to cook? Well now you can, with Your Set by Calphalon. I was lucky enough to receive two incredibly versatile pieces, and I used them for some of my favorite dishes.

See how I used the [Unison Non-stick 10" Omelet Pan] for My Set, My [Skillet Orange Chocolate Soufflé].

Click here to read my post and enter for a chance to win one of 16 prizes worth $8,500! You can win a $1,000 cash gift card or one of 15 $500 Your Set by Calphalon gift cards so that you can build your own perfect set!

Click here to start customizing Your Set right now!

I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.

I think Calphalon has an awesome concept going here; a cookware set you can customize for the way you cook by choosing pieces from two of their most premium lines of cookware, Unison Nonstick and AccuCore Stainless Steel. The biggest cooking tip I tell people is buy the best quality cookware you can afford because quality pieces will last longer plus you’ll see better results in your cooking. Now Calphalon has made it easy to acquire quality piece one at a time with their new Your Set line.

Want to what I made with my Unison Non-stick 10″ Omelet Pan? I made this delicious Skillet Orange Chocolate Soufflé.

A soufflé is one of the most impressive desserts you can have, whether it’s in a restaurant or at your home. But let’s face it, soufflés are fussy and the outcome is sometimes unpredictable. This recipe is not only easy, but pretty much foolproof. The trick? Use a 10-inch nonstick pan to bake the soufflé in, it sets the sides of the soufflé and makes it less prone for sinking. I used my Calphalon Unison Nonstick 10-inch Omelette Pan and it worked wonderfully. It’s durable, and is built to help you to cook like the pros.

Want the recipe? Then head on over to Relish’s website here to get the recipe and see my recipe video!

 

Sourdough Cheesy Popovers

To contact us Click HERE

Popovers have long been one of my favorite kinds of bread. And for a carb-oholic like me to say "favorite", you know it has to mean something. I can remember, growing up, my father would make the most perfect, delicious, airy and cavernous popovers ever. I am pretty ate more than my fair share of them. Given this deep-seeded love of popovers, you would think that I probably make them in my own kitchen all the time. You, however, would be wrong. I have never made them before now. Why? Because I was convinced you HAD to have a special pan for them, and I really don't like buying kitchen utensils with only one job. But guess what?! You can make these in your regular muffin pans! They won't be nearly as tall and airy, but they will be close, and they will be delicious! When I saw this month's Twelve Loaves challenge was bread + cheese, my very first thought was popovers. And then my second thought was sourdough. You would think Sourdough Surprises each month would fix my sourdough-craze, but it only makes me slightly less insane than normal. LOL. So yes, I made sourdough popovers dotted with pepperjack cheese. They were utterly delicious. My only thought would be next time to add more cheese, because it melted beautifully into the dough and wasn't overly pronounced. You only noticed a tiny little pepperjack burn after you finished the popover. 

I am submitting these popovers to YeastSpotting, a weekly showcase of all things delicious and yeasted!
Want to know more about Twelve Loaves? Check out this month's leaders, Cake Duchess, Creative Culinary, and Lifes A Feast.
Want to know more about this super awesome baking group devoted to sourdough (yes, I am doing a shameless plug...It's my blog! haha) then check out Sourdough Surprises!
Sourdough Popovers, with Cheese (King Arthur Flour)yield: 6 popovers
1 cup milk3 eggs1/2 cup sourdough starter3/4 tsp salt1 cup flour1 cup grated cheese of choice (I used pepper-jack)
In a small saucepan, warm the milk until it feels slightly warm to the touch.In a large bowl, whisk together the eggs, warm milk, sourdough starter and salt. Then mix in the flour and 3/4 cup cheese, without over-mixing. It is ok to have some lumps, but overall it should be thinner than pancake batter.Preheat the oven to 450F, and preheat your muffin pan, too.When heated, carefully remove your muffin pan from the oven, and thoroughly spray it with cooking spray.Quickly pour the batter into the cups, filling them almost to the top. If using a regular muffin pan, make sure you leave an empty muffin hole in between each filled one.Sprinkle more grated cheese on top of each batter.Bake for 15 minutes.Reduce the temperature to 375F and bake for an additional 15-20 minutes, until golden brown (Do NOT open the oven door!)Remove the popovers from the oven and serve immediately.Enjoy!

The Daring Bakers Make Empanadas

To contact us Click HERE

Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished!

I have always heard of Empanadas before, but never really eaten one (or made one, either). I was really impressed with this dish - it was not too complicated, it didn't involve any fancy/exotic/expensive ingredients, it was fairly quick to prepare, and it tasted delicious. So, that means it was a win in my book! The empanadas even re-heated excellently, which is good because we had them for lunch two days in a row! We served ours with a little bit of queso on the side, which isn't terribly authentic, I know, but it was fun! Ladybug has been big into dippings things lately - if she can't dip it, she isn't interested in eating it. If you have never tried empanadas before, I suggest you give them a shot! 

Argentine Beef Empanadas (Saveur Magazine, May/June 1999)
dough:1 cup water3/4 cup butter2 3/4 cup flour2 tsp saltpinch paprika
filling:3 TBSP olive oil1 small yellow onion, minced1/2 red bell pepper, finely diced1/2 tsp paprika1/2 tsp red pepper flakes1/2 tsp pepper1/2 tsp cumin3/4 pound ground beef1 small russet potato, cubed and boiled until soft.1/3 cup raisins3 green onions, chopped1 hard boiled egg, peeled and chopped
For the dough:In a medium saucepan, heat the water and butter until the butter has melted.In a medium mixing bowl, whisk together the flour, salt and paprika.Slowly pour the warm butter/water mixture over the flour, stirring with a fork until you get a wet, oily dough.Wrap the dough in plastic wrap and place in the fridge for at least 2 hours.
For the filling:Heat a large skillet over medium heat, add the olive oil, onions and peppers, paprika, red pepper flakes, pepper, and cumin, and saute until the onions are soft.Add the beef and cook until the beef is browned.Place the mixture in a bowl and allow to cool slightly.Add the potatoes, raisins, green onions and egg. Mix and set aside.
To prepare:Preheat oven to 400F.Portion the dough into 12 equal pieces.Roll each piece of dough into a 5" circle.Place 3 TBSP of the filling into the center of each of the circles.Fold the dough over and press the edges firmly to seal. Roll and pinch the edges of the dough together firmly so they won't come apart while baking.Place the empanadas on a cookie sheet and bake until golden brown, 15-20 minutes.Enjoy!

Fall Spice Play-dough

To contact us Click HERE

I thought it would be fun to include a play-dough recipe that Ladybug and I made the other day! We make homemade play-dough all the time. I love using homemade play dough instead of store bought because not only do we have fun making it together, but you can also make it any color and scent you want, plus I know exactly what is in it. I am a big fan of the naturally dyed play-doughs, and often use spices and herbs in our play-dough. We just made a "Fall Spice" dough that features cinnamon, nutmeg, and cloves (and some fun red glitter!) and it is so much fun to play with - especially with fall themed cookie cutters!

Fall Spice Play-Dough (slightly adapted from Musings of a Stay at Home Mom) 
1 cup flour1/3 cup salt1 cup water1 TBSP veggie oil2 tsp cream of tarter1 tsp cinnamon1/4 tsp cloves1/4 tsp nutmeg(Red glitter, optional)
In a medium saucepan, combine all of the ingredients and stir until well combined (This is Ladybug's favorite part).Then cook over medium-high heat, stirring constantly, until the mixture begins to thicken and form a ball.Remove from heat and allow to sit until cool though to touch (but still warm).Knead until the dough is soft and smooth.Enjoy!And store in an air tight container. 

Ginger Pork Meatballs

To contact us Click HERE

Sometimes it is fun to switch things up, to take something down an unexpected path. And I'm not just talking metaphorically here, I'm talking about food! These gingery pork meatballs were a fun asian-twist on a traditionally Italian dish! They had fantastic flavor, and we really enjoyed them! The original recipe suggested serving them with rice noodles sauteed in sesame oil, red bell pepper, snow peas and green onions. Even after doubling the "sauce" we thought the noodles were pretty dull, so I am not including the recipe. But serve these up with some rice instead, and a good helping of veggies and you will have a great treat! :) 

Ginger Pork Meatballs ( slightly adapted from Cooking Light)
1/2 cup chopped fresh cilantro1/4 cup panko breadcrumbs1/4 cup finely chopped red onion2 TBSP soy sauce2 tsp grated, peeled fresh ginger3 garlic cloves, minced1 pound lean ground pork1 large egg, slightly beaten
Preheat an oven to 450F.Line a jelly roll pan (or rimmed baking sheet) with foil and place in the oven to heat up.In a large bowl combine all the ingredients and mix well.Shape the meat mixture into balls (about 20 balls) and place on the preheated pan.Bake for 20 minutes or until done.Enjoy!

Pumpkin Chocolate Chip Bars

To contact us Click HERE

  I'm off work today and about ready to start on my preparations for the Thanksgiving feast tomorrow. I'll be making our favorite dinner rolls and the famous shredded apple pie my family loves! Can't wait for tomorrow!

  But first, I wanted to share these amazing Pumpkin Chocolate Chip Bars with you. They are pumpkin heaven, with swirls of cream cheese, and milk chocolate chips. They are soooo good. I decided to deliver them to friends and family because I knew if I kept them at my house, I would have eaten them all....


Pumpkin Chocolate Chip Bars

1 1/2 cups sugar
6 Tablespoons butter, melted
2 eggs
1 (15 ounce) can pumpkin
3 Tablespoons water
2 cups flour
2 teaspoons pumpkin pie spice
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup milk chocolate chips

Cream Cheese Filling:

8 ounce block of cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla


Directions: Preheat oven to 350 degrees. Grease a 9x13 baking pan with non-stick spray. Set aside.

In a bowl, with an electric hand mixer, beat sugar and butter on medium speed, until combined.
Beat in eggs, pumpkin and water until blended.

Add flour, pumpkin pie spice, cinnamon, baking powder and soda to the mixture. Blend on low speed until combined. Stir in chocolate chips.

Spread 2/3 of the batter evenly into the prepared baking pan.

For the Cream Cheese filling:

In a bowl, with an electric hand mixer, beat together the cream cheese, sugar and vanilla until smooth. Spread the cream cheese mixture evenly over the pumpkin batter in the pan.

Drop spoonfuls of the remaining pumpkin batter all over the cream cheese mixture. Then using the back of a spoon, spread out as much as you can.

Using a knife, swirl the top layer of pumpkin batter, and cream cheese batter together.

Bake for 35 minutes or until the cake springs back when touched. Cool completely before serving, then cut into bars. (I cooled mine on the counter for 45 minutes, then I covered and placed them in the fridge)

Store bars in the refrigerator.

 

#2587 - Caramel Apple Cake

To contact us Click HERE
(by Shirley McNevich)
1 1/2 cups Bisquick
2/3 cup white sugar
1/2 cup milk
2 baking apples (washed, peeled, cored and chopped)
1 TBSP lemon juice
3/4 cup Domino's dark brown sugar (packed)
1/2 tsp. cinnamon
1 cup boiling water

In a bowl add Bisquick and white sugar--stir. Add milk--stir until mixed. Spread the mixture into a greased 9" square cake pan. In a bowl add chopped apples and lemon juice--stir to coat. Spread chopped apples over the Bisquick mixture. In a bowl add brown sugar and cinnamon--stir to mix. Sprinkle brown sugar mixture over chopped apples. Carefully pour the boiling water evenly over the top. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness.