DD Does Red Velvet

Up until recently, Dunkin' Donuts was not available in my area but luckily for me they decided to move down South. I finally got a chance to stop in for a cup of coffee, as I heard it was a fierce competitor to Starbucks. I thought I was going to get away with just the coffee, but to no avail. While I saw standing in line, I saw that they had a red velvet donut. I haven't had red velvet anything for a long time and decided to give it a try. The thing about red velvet is that if it is done right, there is a subtle difference between red velvet and chocolate. Otherwise, it's just chocolate with red food coloring which is not all that awesome. This donut was topped with a cream cheese drizzle, though the last little drizzle didn't want to stick. Fortunately for me this happened to be a cake donut (my favorite) and it had a fair amount of glaze. The The cream cheese frosting wasn't all that delicious and the donut teetered on the edge of just being red chocolate donut. Though I wasn't blown away by the donut it was definitely worth a shot and now I can say I have tried it.

Skinny Pumpkin Pie

I think that the tradition of a “Friendsgiving” is really neat so lucky for me I was able to celebrate it this year. I decided to do a simple menu that included the Thanksgiving staples: turkey, green beans and pumpkin pie. Of course this meal needed to include baked Brie, so I made this cranberry orange Brie. The green beans were not in the traditional casserole however. I chose to do roasted green beans with a pinch of mozzarella cheese and a skinny pumpkin pie. The pie used fewer eggs, cream and sugar than a regular pie would include, hence making it skinny. I promise you won’t really miss them because it tastes just as good as the regular version.

Ingredients:

1 pie crust, frozen

1 tablespoons of unsalted butter, softened

1 egg

2 egg whites

¾ cups brown sugar

15 oz can of organic pumpkin

¼ cup eggnog (the original recipe called for a 1/2 cup nonfat milk but this was the only milk product I had on hand so I substituted)

1 teaspoon vanilla

1/4 teaspoon nutmeg

1/2 teaspoons cinnamon

Directions:

In a mixer bowl, beat together the canned pumpkin and the softened butter until smooth and well mixed.

Add in ¾ cup of brown sugar.

After scraping down the bowl, add in the vanilla, cinnamon and nutmeg.

Once those have been mixed, add in the eggnog (or milk), the egg and the egg whites to the mix. Beat on medium speed until smooth.

Pour the filling into the thawed pie crust. Place the filled pie on a baking pan to help minimize any spills. Bake at 350 for about 45 minutes or until a toothpick comes out clean. 

Cut into slices and serve.  This is supposed to serve 8 but I think it may serve more, depending on how big you cut the slices. If you are feeling extra indulgent, you can add a dollop of whipped cream or sprinkle with cinnamon. Let me know how you like this lightened up version of this Thanksgiving dessert. It's a way to have your pie and eat it too!

Happy Thanksgiving!

 

As this year begins to draw to a close, I realize that I have more than I could possibly need and for that I am very thankful. I am so thankful for all that I have been given and for those in my life. Each of you has a special place in my heart. Thank you to my readers. Without you, this wouldn't be fun! I can't wait to share many more ideas, food and take you with me on my travels. Thanksgiving is a precious time to share with friends and family, so be sure to eat a little extra, laugh a lot and create memories that will last a lifetime! Happy Thanksgiving!

Sur La Table Demo: Easy Thanksgiving Appetizers

I haven't taken a cooking class recently, but when I saw that Sur La Table was doing a demo, I figured that it might be beneficial. This demo was for easy Thanksgiving appetizers. The menu started off with a quinoa fritter topped with a lime mayo and smoked salmon. This is a much more creative option than doing crackers and cheese. The fritter was made with eggs, flour, shallots, spices and quinoa. You could also make these into patties for a different alternative to a burger if you don't want to do bite sized fritters. The key is to make sure that the edge is golden brown before you turn them. To make the mayo, it was mayo, lime zest and lime juice. I would use plain nonfat greek yogurt instead of the mayo. It was simple and fresh but brought out the flavors in the smoked salmon. The chef mentioned to read the recipe all the way through because sometimes will list the juice before the zest and once you juice something, you can't really get the zest. The crunchy outside kept the quinoa tender and the creaminess of the mayo with the smoked savory created a wonderful array of flavors.

Next on the menu was honey mustard palmiers. A palmier is a pastry that has been rolled into the shape of an elephant ear. You might be a bit scared of a making a pastry because I know I was a bit leery of it. However, you use a piece of store bought puff pastry and roll it out to makes the pastry a bit thinner. (Much more manageable than making your own!) This uses a combination of honey and Dijon mustard to make your own honey mustard. The chef also said that you could use grainy mustard which I think would be even better. Than you brush on the honey mustard, top with prosciutto and parmesan cheese. Roll each side to the middle and then slice and refrigerate. The best part is you can store them like this so all you have to do is brush with an egg wash and then back. Another kitchen tip I learned what that milk can also be used in place of an egg wash. These palmiers had a touch of sweetness and some salt from the cheese and prosciutto. The crust was nice and flaky and these seemed to be much easier then I thought. The only thing is that there is some waiting time for the dough to chill. If you are serving these, I would say make these in the morning and get them all ready to bake while other things are in the oven.

The last appetizer that we tasted were spiced nuts...and yes, these nuts had a good bit of kick to them but thy were a little bit addicting.  If you have never made coated nuts before, they are actually quite simple to make. All you need is an airy egg white, nuts and a spice mix. Toss it all together in a bowl and then bake. The most difficult thing is to make sure that you don't let the sugar over caramelize. If you begin to smell the nuts and the sugar than then, they are done. Baking them on a Silipat is helpful because it will prevent the nuts from sticking to the pan. These demo class was really great and though you don't get to do any of the cooking, sometimes it's helpful to get new ideas (that have been tested) and of course getting to taste is always fun!

Pumpkin Snackers

If you walk into any type of retailer, it is all about Christmas. I was surprised to find these pumpkin seed snacker crackers from Doctor Kracker. This brand makes their crackers with lots of different seeds and nuts. They are organic and have lots of protein and whole grains, but be warned they are super crunchy. (You should probably not eat these in a library because they are super loud). They're really great for dips because they are super sturdy crackers. These had pumpkin seeds and some cheddar in them. Plus they aren't just another plain, bland and boring cracker. If you are looking for a different cracker, than these might be the ones for you. They also have Klassic 3 Seed and Seedlander so if you can't find the pumpkin seed cheddar be sure to try these other varieties. These would be great with the baked Brie I recently made.

Two Bries in a Pod

So if you have checked in with my blog, you might notice that I have a thing for baked Brie. It's delicious and I am not ashamed to admit that I love this cheese. For the Thanksgiving potluck we had at work I brought two different types - a sweet and a savory. This time I decided to use fillo dough instead of puff pastry. Using the fillo dough added some crunch, but not as much dough as when using the puff pastry. I chose to do a cranberry orange one and a sundried tomato artichoke one. They were both pretty delicious and it was hard to decide which one was better since they so different.

Cranberry Orange Chutney Brie

4 sheets of fillo dough, thawed

1 8 oz round of Brie

1 jar of cranberry orange chutney*

2 handfuls almonds, slivered
1 egg white 
coconut oil spray

*Note: If you can't find this, then you can use dried cranberries and either apricot or raspberry jam.

Sundried Tomato Pesto Artichoke Brie

4 sheets of fillo dough, thawed

1 8 oz round of Brie

3/4 cup of sundried tomato pesto

1/2 cup of marinated artichokes, chopped

1 egg white
coconut oil spray

Directions:

The process is the same for both Bries, the only difference was how I put on the toppings. Preheat the oven to 400F and be sure to spray the baking sheet with coconut oil. First take the fillo dough and fold the sheet in half. Place them on top of each to make a star pattern. For the cranberry orange Brie, I sliced the cheese in half. I covered the top of one half with slivered almonds and the cranberry orange chutney. I put the other half on and then on top of that one added more almonds and chutney.

I wrapped the fillo dough around the cheese and brushed with egg white to seal the cheese package and give it a nice golden brown color. I laid out 4 more sheets of the fillo dough for the pesto Brie and put the cheese wheel on top. For this one, I only put the toppings on the top of the cheese. I just estimated the pesto and the artichokes, but you can measure it out if you want. I put enough pesto on the top to cover it and then roughly chopped the artichoke. Then I wrapped the cheese and brushed the outside with egg white.

Bake for about 20 minutes and then let cool for 5 minutes. Serve with any kind of cracker and you have yourself a delightful appetizer. Enjoy!

Illume Holiday Candle

There are some things that only seem appropriate for the holidays and mulled wine is one of those things. Unfortunately, I found myself needing to go to Central Market to pick up some cheese as they have the best selection. Don't get me wrong going to Central Market isn't terrible, it's that I usually get into too much trouble and that's what makes it terrible (a good terrible). Since I was in there, I decided to make the best of it and take some time to browse. I happened to come across some really fabulous holiday scented candles from Illume. This is a soy candle that burns really cleanly and smells amazing. It is a combination of cinnamon, orange and clove. It is one of those candles that smells even stronger once you blow it out, but isn't as strong when it's burning. It comes in a wonderful red and white tin. Whether you are looking for a candle for yourself or a filler in a gift, this is a great little add in for $7.99. They also have a wonderful smelling pine that I might pick up because it can't be the holidays without the scent of pine. Be sure to take a moment to smell the candles the next time you are in Central Market.

Paleo Breakfast Crock Pot Casserole

The crock pot makes cooking a breeze and it's even more wonderful to wake up to a delicious smelling breakfast! This is a super healthy recipe and is also Paleo friendly. It's a healthy way to kick start your day and plus there will be plenty to share. The consistency of the eggs was some what new to me since i usually eat them scrambled, but I guess it's just like eating a quiche. I am not sure how this would work with egg whites, but that might be a variation to try next time. When you don't have a lot of time to make breakfast in the morning, this is a great casserole to make so that you can just reheat and eat.

Ingredients:
8 eggs, whisked 
1 sweet potato, shredded
1 white onion, diced
1 tablespoon garlic powder
2 teaspoons dried basil
Veggies: I used bell peppers and mushrooms, but you can use anything you want
Salt and pepper

Directions:

 Start by whisking the eight eggs together in a medium bowl. Coat the crock pot bowl with coconut oil to prevent anything from getting cooked on.

 Peel the sweet potato and then use a medium grater to grate the sweet potato. Then add all the ingredients into the crock pot and stir everything together. Cook it on LOW for 6 to 8 hours. (I accidentally cooked mine one high so it got a bit brown on the edges.

DIY: Glitter Candles

Candles are a great way to dress up your home decor whether or not you actually burn them. For me, nothing says the holidays like some sparkle and shine and so glitter candles are perfect. These are a great gift that are simple to make and are easy to personalize. You can be as creative or fancy as you want with these. You can use them in your table centerpiece or as a favor for your guests. No matter what you do with them, I promise they will make your holidays a little more festive and bright.

Supplies:

Modge Podge
Sponge brush
Candles, any size, shape or color
Glitter*
Paper plate

I used a small white candle about 4 inches high and a red candle about 10 inches tall.

*I used green extra fine glitter and then regular silver glitter. You can use any size glitter that you want.

Modge Podge dries pretty quickly so you will want to do this in smaller sections. I decided to start with the white candle and green glitter. I wanted a simple glitter band at the bottom, so in small sections I Modge Podged the bottom and sprinkled glitter over each section. I did this all the way around the bottom.

I wanted to do a striped candle, but realized that I needed painter's tape which I unfortunately didn't have. However, I was lucky because this red candle came with a label wrapped around the middle, so I decided to do two silver stripes at the top and bottom and use the label as my painter's tape. I put these two candles with a wine bottle holding some festive and fun holiday floral sprays. If you are willing to get a little bit dirty with the glitter, then these will definitely be for you!

Holiday Wall Decor

I don't have much on my walls and I had an extra canvas so I decided to spruce up my walls and make some festive holiday artwork. The canvas I had was 8 x 8 and I wanted to do something that reflected the one thing I miss most about the winter time here...snow! I painted the canvas a light blue color and used a stencil to trace a larger letter to make them stand out. I free handed the rest of the words, "Let It Snow". I added some snowflakes in the extra space and then for a bit of sparkle glued some blue and clear rhinestones. I can't say that I can the best at free handing things, but I guess it's okay for things to look less than perfect. This took less than an hour to make and if you don't like it, you can always repaint it and start again (before you add the rhinestones of course). So let your creativity run wild and see what you end up with!

Chocolate Peppermint Cake Pop

For me, nothing says that holidays more than chocolate and peppermint. I know that Thanksgiving gets passed over every year, but I couldn't help treating myself to this petite treat from Starbucks. This little cake pop of holiday goodness came on a fun candy cane striped stick. The outside was covered in white chocolate and dipped in sugar crystals and candy cane pieces...reminded me of the North Pole. Once you bite into this cake pop, it was an explosion of chocolate peppermint yumminess. The inside was a mix of sweet chocolate peppermint cake and icing. It wasn't too sweet, but it was the perfect way to satisfy my sweet tooth. I haven't had one of Starbucks' cake pop before, but they definitely know how to make a yummy one. If you are a fan of peppermint and chocolate, then be sure to give this a try before it disappears!

Tiny Boxwoods

I love brunch places and when they serve dinner that's even better. Tiny Boxwoods is a fabulous little place tucked away next to Thompson & Hanson. They have wonderful outdoor seating area and though the inside is small the entire back wall is the open kitchen. There were tons of candles and heaters which were perfect for a super chilly fall night. The fun thing about Tint Boxwoods is that they have a seasonal menu so things are always changing. I decided to start off with a white wine mojito. I am not sure what kind of wine they used, but it was a lovely and refreshing beverage. The mint added freshness and a tiny bit of sweetness. Who would have thought that wine and rum would go so well together, but it definitely did. If you are looking for a different take on wine this is a great drink to try. 

Like usual, I was having a difficult time deciding what to order. I started with a pumpkin gnocchi served with a bacon maple jam and fresh sage. The gnocchi were very tender and full of flavor. There was a crunch on the outside and they sort of melted on the inside. There was a super yummy bacon maple jam. This jam was sweet, but the salt from the bacon cut through some of the sweetness. Plus it had pieces of bacon in it which added to the texture of the dish. The pumpkin and the jam created a delicious symphony of flavors.

I ordered the fall pizza for my entree which was a super thin, cracker like crust topped with fresh figs, prosciutto, goat cheese and a balsamic reduction. I loved that the crust so thin because I didn't feel like I was eating unnecessary amount of bread. The prosciutto was a little fatty for me, but to be fair I don't eat a ton of prosciutto. The figs added sweetness and was a perfect counter to the tang of the goat cheese. The best part about this pizza is that the toppings were the shining star, not the crust. The balsamic vinegar served as the sauce, but between the goat cheese and the balsamic reduction I definitely didn't think this pizza was dry. This was a lovely combination of some ingredients that I don't get to eat a lot of, so it wasn't just another pizza. I think that this may be one of my new favorite places for dinner! I heard that the shrimp and grits were pretty delicious so I need to go back and try those. If you are looking for a great place for a cozy dinner, then head on over to Tiny Boxwoods or their sister restaurant Tiny No. 5. 

Christmas Headband

I love headbands and I feel like I will never get tired of wearing them. I saw this ribbon in Hobby Lobby and realized that I didn't have a red plaid headband. So of course, I decided that I needed to make one. Headbands can be as simple or ornate as you want them to be, but with this one I was going for a simple somewhat flat bow. All you need is a plain, basic headband, ribbon and a hot glue gun for this DIY project. When you are determining what base to use for your headband, choose something that blends because you don't want it to stand out too much.

This is a super simple bow to make and you can use it one tons of different things. You will need a plain headband, ribbon and hot glue gun. You will need to cut three different lengths of ribbon. You can be super precise and use a ruler to measure out the ribbon or you can eyeball it like I did. Take the longest piece and glue the two ends together to form a circle.

 In the middle of the circle, put a dot of hot glue and squeeze the two sides together. Take the second longest piece of ribbon and repeat the process. Make a circle and glue the ends together, then glue the middle. Take the smaller loop and glue it on top of the bigger one.

With the smallest piece of ribbon, wrap it around the two loops and hot glue the two ends together. Make sure you glue the ends together on the underside. Flip it over and you have your bow! Hot glue the bow to the headband and you have a fabulous new Christmas bow headband. You can make these bows for all kinds of craft projects and packaging.

Adair Kitchen

I haven't been able to go to brunch for a really long time, but I am certainly glad that I finally got to try Adair Kitchen. This quaint little place has an open, airy feel to it and is all about bacon! Though it's located in a shopping center, once you step inside you definitely don't feel like it. The menu is simple but unique with lots of fun choices. I sipped on a cup of butter pecan coffee while I waited for my meal to arrive. Though there were several things on the menu that caught my eye (all the more reason for me to go back), but I finally decided on the chicken and waffles.

There were four giant chicken tenders topped with some maple syrup and powdered sugar. The outside was crispy, not too thick and not too thin. The waffle was super light and fluffy and there was a slight sweetness to the batter. It was of course served with three pieces of super crispy bacon. I mean what else do you expect from a restaurant that has a piggy as a logo...bacon, lots of bacon. Adair Kitchen also had a yummy looking snack and lunch/dinner menu. However, I think they are known for their breakfast so if you haven't tried it be sure to stop by. Adair Kitchen reaffirmed my love of breakfast (and bacon!)

Spinach and garlic sausage

There are days when you just need a quick and easy dinner...and that doesn't mean take out or fast food. For me, chicken sausage and veggies is always a great option. I recently tried these apple chardonnay sausage from Bilinski's and decided to try their spinach and garlic variety. These are chicken sausage that have identifiable pieces of spinach and a good garlic flavor and don't contain any strange ingredients. They are already fully cooked so it makes it even easier to prepare them. You can serve them with onions, peppers, mushrooms or any other veggie you want for a fresh and healthy dinner done in a flash.

Ice Cream Cellars

Wines these days are becoming more unique with more flavored wines than every before. I always try to browse the wine section to stay abreast of what's new since I feel like I am always out of the loop. I was flipping through The Fresh Market flyer and was stopped when I saw a picture of what I thought was an ice cream cone...turns out it was actually a wine bottle! This was a French Vanilla wine from Ice Cream Cellars. After reading this, I figured that it could either be pretty good or really terrible but it was definitely something I needed to try. Who doesn't want to say that they have had ice cream wine?! This wines comes it at $12 so it's definitely worth a try. So what does ice cream wine taste like....like a cup of melted ice cream. It's comparable to the cake or whipped cream flavored vodkas. I was surprised by the fact that it was sweet, but not grotesquely sweet. Clearly this is a dessert wine, but it's not overwhelming. They also have a raspberry ripple flavor that I will be trying out as well. This is a fun wine that would make a unique addition to a gift basket or a new hostess present. The holidays are here so you always need to have a bottle of wine on hand to serve or give away and this is a great one to have.