Recipes

Champagne Chicken

~ lk529 ~ 3 Comments

Valentine’s Day is on a Tuesday this year, but that doesn’t mean you can’t make a special dinner in less than 30 minutes.

This champagne chicken is exactly that. In fact, we’ve enjoyed it twice already!

The chicken is pounded thin making it quick to cook.

In fact, the longest part of the cooking process is boiling water for the accompanying angel hair pasta. The lightly breaded and fried chicken is topped with a champagne mushroom sauce.

Yes, I said mushrooms! I actually quite enjoyed the mushrooms in this dish. (Same with the Marsala ravioli… maybe I’m coming around!)

Champagne Chicken | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Champagne Chicken

Ingredients:

  • 1 lb boneless, skinless chicken breasts, butterflied and pounded to 1/4″ thickness
  • 1/4 C + 2 tbsp flour, divided use
  • 2 tbsp grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 oz cremini mushrooms, sliced
  • 1/2 C champagne
  • 3/4 C heavy cream
  • 1/4 tsp red pepper flakes
  • cooked angel hair pasta, for serving

Steps:

  1. Preheat oven to 200 degrees F.
  2. In a wide shallow bowl, combine 1/4 C flour, Parmesan, S+P.
  3. Season the pounded chicken with S+P. Dredge in the flour.
  4. Heat olive oil and butter in a large skillet over medium-high heat. Working in batches, cook chicken 3 minutes on each side. Place chicken in the preheated oven to keep warm.
  5. Add the mushrooms to the same skillet and sprinkle with the remaining flour. Cook, stirring often, for 1 minute. Deglaze the pan with the champagne, scraping the browned bits from the bottom of the pan. Reduce by half. Add in the heavy cream and red pepper flakes. Season to taste with S+P, and cook until thickened.
  6. Serve chicken over angel hair pasta and top with the champagne-mushroom sauce.
  7. Option to garnish with parsley or tarragon.

*This recipe is adapted from Tara at http://tarasmulticulturaltable.com/champagne-chicken/*

Champagne Chicken | Sew You Think You Can Cook (2) | http://sewyouthinkyoucancook.com

 

Champagne Poached Pear Crepes

~ lk529 ~ 1 Comment

You’ll find a theme this week on the blog. A bubbly theme perfect for that lovebird holiday coming up next week.

Of course, I’m talking champagne and Valentine’s Day.

I’ll start with a recipe that’s borderline brunch and dessert. Crepes!

Champagne Poached Pear Crepes | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Pears are poached in champagne for an elegant filling. That poaching liquid then becomes a stunning sauce for the delicate pancakes. For extra decadence, serve with vanilla ice cream!

If you’re particularly prepared, you can make the pears and accompanying champagne sauce ahead of time.

Champagne Poached Pear Crepes

Ingredients for pears:

  • 3 C champagne
  • 2 C water
  • 1 C sugar
  • 1/2 vanilla bean
  • 5 pears, peeled

Ingredients for crepes:

  • 1 1/3 C milk
  • 1 C flour
  • 3 tbsp butter, melted
  • 3 eggs
  • 1 tbsp sugar
  • pinch of salt

Steps:

  1. In a large pot, combine champagne, water, and sugar. Slice the vanilla bean in half, scrape out the seeds and put them in the pot along with the pod. Bring to a boil over medium-high heat. Reduce the heat to low and add the pears. Cook 30-40 minutes, until the pears are fork tender. Remove the pears and set aside. Reduce the poaching liquid to 2 C worth. Remove the vanilla bean pod.
  2. Place the crepe ingredients in a blender and blend until smooth. Allow batter to reset 15 minutes.
  3. Pour 1/4 C batter into a small greased skillet. (I used non-stick cooking spray between each pancake) Swirl the pan around to create an even pancake. Once the pancake browns flip and cook another minute.
  4. To serve, slice the pears and arrange them in the center of the crepes. Fold the crepe over the fruit and top with the sauce. Add a scoop of vanilla ice cream if desired.

This recipe is adapted from Tara at http://tarasmulticulturaltable.com/champagne-pear-crepes/*

Champagne Poached Pear Crepes | Sew You Think You Can Cook (2) | http://sewyouthinkyoucancook.com

#SundaySupper: Easy Dinner Recipes for Two

~ lk529 ~ 19 Comments

Disclaimer: This post contains Amazon Associate affiliate links.

It’s been two months (and a day) since I’ve posted with Sunday Supper and I’m so excited to be back! This weekend we’re sharing dinner ideas for two. It probably has something to do with Valentine’s Day coming up. Thank you, Candace of Authentically Candace, for hosting this event. Scroll past my recipe to see some other great ideas for your next date night.

Most of the recipes I make I make for two. With two boys under 3 it’s hard to include them in my serving size head count. While they’re always provided some of whatever I’ve made, they don’t often eat it. I swear, they live off of cheese and bread.

Pork tenderloins are always an easy dinner option. It’s a perfect protein for slow cookers or popping in the oven with zero babysitting required. Pork often pairs well with mashed potatoes and some sort of green vegetable, making the complete meal also easy enough to assemble.

This recipe uses red wine, making it a perfect date night dish. Dried plums (aka prunes) are reconstituted in red wine and then pureed to create a deep sauce for the pork. Fresh sage leaves were to be laid across the top of the tenderloin, but the two grocery stores I went to were sold out of the herb. I substituted by sprinkling some dried sage (not rubbed sage) onto the meat. Still delicious, just not as visually striking as I imagine the fresh sage leaves would have looked.

We served the pork with Brussels sprouts. Mashed potatoes would have been a nice addition, too.

Roast Pork Loin with Plum Sauce

Ingredients:

  • 1 bottle Pinot Noir wine
  • 3/4 C prunes
  • 1/2 C sugar
  • 2 tbsp red wine vinegar
  • 1 lb pork tenderloin
  • 4 fresh sage leaves (or some dried sage)
  • 1-2 tbsp olive oil

Steps:

  1. Put wine, prunes, sugar, and vinegar in a medium saucepan. Cook over medium heat for 20 minutes, until the prunes get soft. Transfer sauce to a blender and puree until smooth. Season to taste with S+P. Keep warm until ready to serve.
  2. Season the pork with S+P. Arrange the sage leaves down the center of the tenderloin, or sprinkle with dried sage. If using fresh sage leaves, tie them in place with kitchen twine.
  3. Coat a cast iron skillet with the olive oil and heat over medium-high. Sear the pork on all sides. Place in the oven and cook 12-15 minutes, until an internal temperature of 145-160 degrees F is reached. Allow pork to rest 10 minutes before removing the twine (if using) and cutting in 1″ thick slices.
  4. Serve with plum sauce.

*This recipe is adapted from Tyler Florence’s Real Kitchen*

Roast Pork Tenderloin with Plum Sauce for #SundaySupper from Sew You Think You Can Cook

Chicken Recipes

Pasta Recipes

Pork Recipes

Red Meat Recipes

Seafood Recipes

Veggie Recipes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Beet Pistachio Ravioli

~ lk529 ~ 11 Comments

It’s February and that means all things hearts and all things red and pink.

Now I am the first to defiantly declare that I hate pink. But as I mature my mind has opened up a bit to taking an interest in the girly color. I actually own three articles of clothing in the pink family!

But when it comes to pink foods, I’m all for it!

We’re talking beets. Again!

These pasta purses are simple to assemble and would definitely make for quite the showstopper at your Valentine’s dinner this month.

ravioli-purse-assembly

Using wonton or egg roll wrappers makes homemade ravioli a less daunting task. To cook the beets, either roast them in the oven or boil them until tender.

img_8745

Beet Pistachio Ravioli

Ingredients:

  • 2 beets, peeled, chopped, and cooked until tender
  • 1/2 C ricotta cheese
  • 1/2 C parmesan cheese
  • 1/4 C shelled pistachios
  • 3 tbsp mascarpone cheese
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 pkg (12 oz) wonton wrappers
  • water, for sealing the ravoili
  • melted butter, for serving
  • Meyer lemon olive oil, for serving
  • cooked pancetta or bacon, for serving (optional)
  • fresh mint, for garnish (optional)

Steps:

  1. Place cooked beets, ricotta, parmesan, pistachios, mascarpone, S+P in a food processor and puree until smooth.
  2. Place a small spoonful in the center of a wonton wrapper. Dip finger in a shallow bowl of water and trace the edge of the wrapper. Pinch wonton into a little purse. [see photos above] You can also simply fold the wonton wrapper into triangles.
  3. Cook assembled wontons in a pot of boiling salted water for approximately 4 minutes, until the wonton wrapper is clear and the ravioli float to the top.
  4. Serve ravioli warm with a drizzle of melted butter, Meyer lemon olive oil, S+P. Add some crispy pancetta or bacon for texture and fresh mint for freshness and greenery.

*This recipe is adapted from Erica at http://www.forkknifeandlove.com/easy-beet-pistachio-ravioli-with-lemon-butter-sauce/*

Beet and Pistachio Ravioli | Sew You Think You Can Cook

#FoodieExtravaganza: Heart Healthy Fiber Rich Foods

~ lk529 ~ 15 Comments

foodieextravaganza-300February is Heart Health Month, fitting being the month of love. Wendy, our host this month, decided to help us improve our diets by adding more heart healthy fiber.

The American Heart Association provides great recourse if you’re looking for healthy eating. An entire page on whole grains and fiber is a great place to start!

Like most of my Foodie friends, I used oats in my recipe.

I like throwing oats into smoothies for a little extra boost of fiber and substance. I made this smoothie last year with some extra beets and was saving it for February!

Heart Beet Smoothie for #FoodieExtravaganza from Sew You Think You Can Cook

This recipe makes 1 smoothie.

An Original Recipe

Heart Beet Smoothie

Ingredients:

  • 1/2 C fresh cranberries
  • 5 whole frozen strawberries
  • 1/4 C chopped beets
  • 1/4 C old fashioned or quick cook oats
  • 1/4 C whole milk vanilla yogurt
  • 1/4 C whole milk

Steps:

  1. Place ingredients in a blender and blend until smooth.

Heart Beet Smoothie for #FoodieExtravaganza from Sew You Think You Can Cook (2)

Be sure to check out these other heart healthy recipes:

 5-Way Cincinnati Chili Spaghetti Squash Boats from Palatable Pastime

Apple Oatmeal Breakfast Bake from Cookaholic Wife

 Baked Oatmeal from A Day in the Life on the Farm

 Black-eyed Pea Salad – Saladu Ñebbe from Food Lust People Love |

 Cranberry Nut Muffins from Hardly A Goddess

Easy Breakfast Oatmeal from Basic N Delicious

 Farmer’s Salad from Fearlessly Creative Mammas

 Fruity chewy granola bars from  Caroline’s Cooking

 Fruity Custard from Sneha’s Recipe

 Heart Beet Smoothie from Sew You Think You Can Cook

 Moroccan Sweet Potato and Lentil Stew from Culinary Adventures with Camilla

 Vegetarian Spicy Asian Lettuce Wraps from cookinandcraftin

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

#MuffinMonday: Lemon Poppy Seed Muffins

~ lk529 ~ 6 Comments

fb5cd-muffin2bmonday2bcropThere is a coffee shop near our home that we walk by quite often on our walk to and from Whole Foods. When we first moved here we discovered how incredible their muffins are, and Firecracker particularly fancies them. If he’s hungry or tired, he’ll declare that he wants a muffin as we walk by. And now that he’s in a forward facing car seat, he asks when we’re driving, too!

Normally we order a blueberry, cinnamon, or chocoalte muffin, but last time he went to the coffee shop with my husband, they got a lemon poppy seed muffin. I’m going to assume they were running low on the day’s muffin stock. Turns out he liked it so much we had to make some at home! Brining us to the first #MuffinMonday (and muffin) of the year.

wesley

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin!

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

These muffins are best served with a bit of butter.

Lemon Poppy Seed Muffins

Ingredients:

  • 2 C flour
  • 1 C sugar
  • 2 tsp baking soda
  • 1 1/2 tbsp lemon zest
  • 1/4 tsp salt
  • 1 stick butter, melted
  • 3/4 C sour cream
  • 2 eggs
  • 2 1/2 tbsp lemon juice
  • 2 tbsp poppy seeds

Steps:

  1. Preheat oven to 400 degrees F. Line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda, lemon zest, and salt.
  3. In another bowl, whisk together the melted butter, sour cream, eggs, and lemon juice. Combine wet ingredients into dry. Fold in the poppy seeds.
  4. Divide batter among 12 muffins. Bake 18 minutes.

*This recipe is adapted from Jess at http://jessfuel.com/2015/07/08/lemon-poppy-seed-mini-muffins/*

Lemon Poppy Seed Muffins for #MuffinMonday from Sew You Think You Can Cook

And don’t forget to check out these other muffin recipes:

Baba Ganoush Muffins from Food Lust People Love

Basic Banana Muffins from A Day in the Life on the Farm

Gruyère, Roasted Pepper, and Thyme Muffins from Karen’s
Kitchen Stories

Lemon Poppyseed Muffins from Sew You Think You Can Cook

Healthy Tiramisu Muffins from Farm Fresh Feasts

Maple Bacon Muffins from Palatable Pastime

Orange Oat Muffins from Passion Kneaded

Food Bloggers Recipe Swap: Honey Walnut Shrimp

~ lk529 ~ 3 Comments

This post is my second with the Food Bloggers Recipe Swap group and the first of the new year! So, Happy New Year everyone! Can I still say that? Has the shiny new promise of 2017 already lost its luster?

Anywho… By opting in for January, I committed myself to being assigned a blog, finding and recreating a recipe from that blog, and then sharing it with all of you, my dear readers.

I love the posting leniency afforded in this challenge. As long as I get my post completed by the end of the month, life is peachy! I don’t think the assignments are a secret either, and should I choose, I could search through the assignment list and figure out who is digging through my recipe index, but I won’t spoil the surprise. 🙂

This month I was assigned the blog Simply Delish Eats written my Luca. Luca’s story has some similarities as mine in that she lives in California, is from the south, and is proud of her alma mater. She works in the fashion industry – a land I hardly ever delve into. Seriously, I don’t even brush my hair! Not that that means I don’t appreciate good fashion, I simply admire it from afar and from the dreamland of Pinterest.

Luca has some great recipes on her blog and I actually stopped looking when coming face to face (face to bowl?) with her slow cooker queso dip. I immediately added the ingredients to my grocery list and made it for Auburn’s final game of the season. (We won’t talk about the actual game though…) I thought it’d be fun to photograph the dip in the slow cooker so when I reheated the leftovers the next day I did so in the slow cooker. And then I forgot about it. And it burned. And the already unphotogenic melted cheesy goodness was far from being camera ready.

That execution fail (to be clear, the queso was tasty!) was a blessing in disguise because I got the opportunity to make this Honey Walnut Shrimp. I’ve never had the dish at a Chinese restaurant before so I can’t speak to it’s “copy cat” qualities. But I can speak to its deliciousness!

img_5606With some immense luck, Firecracker tried one bite of shrimp! He never gave a clear indication as to if he liked it or not. We gave him a pair of chopsticks to make it more fun, and it kinda sorta worked. Like I said, he tried one bite. And then had a kid’s protein bar for lunch instead. Ah well. Win some, lose some, right?

I made a full pound of shrimp, doubled the walnuts, and kept the sauce amount the same. To be fair, I would have doubled the sauce had I enough mayo/sour cream in my fridge, it’s not like I was trying to cut calories or anything. I only had about a 1/4 C of mayo left in my container so I had to add some sour cream. A perfectly acceptable substitution, I think! One could probably use plain Greek yogurt, too, in a pinch. Good news: I wouldn’t have needed a double recipe of sauce, it was enough to perfectly coat the 1 lb of shrimp.

Luca used a boxed tempura batter. I couldn’t find any at the store, so I simply made my own.

Honey Walnut Shrimp

Ingredients:

  • 1 C chopped walnuts
  • 1 1/3 C brown sugar + 1 tbsp brown sugar, divided use
  • 1 C water
  • 1 C flour
  • 1 tbsp cornstarch
  • 1 1/2 tsp salt, divided use
  • 1 1/2 C seltzer
  • 1 lb medium shrimp, peeled and deveined with tails removed
  • 1/2 C mayonnaise (or combination with sour cream)
  • 3 tbsp honey
  • 1 tbsp milk
  • vegetable oil, for frying

Steps:

  1. Place walnuts, 1 1/3 C brown sugar, and water in a saucepan. Bring to a boil over medium-high heat, reduce to a simmer and cook 3 minutes. Drain and place walnuts on a paper towel lined plate. Set aside.
  2. Pour oil into a wok or high sided skillet. Heat over medium-high heat until the oil shimmers and a wooden spoon placed in the oil bubbles.
  3. Make tempura batter: Whisk together flour, cornstarch, 1/2 tsp salt. Stir in seltzer.
  4. Coat shrimp in the tempura batter and then place in the hot oil. Cook 2 minutes on each side. Remove to a paper towel lined plate. (I did this in 3 batches.)
  5. Make the sauce: Whisk together the mayo, honey, milk, remaining brown sugar and remaining salt until smooth.
  6. Place fried shrimp in a large bowl, gently toss with the walnuts and the sauce. Serve warm over rice. (Shrimp is best served same day.)

*This recipe is modified from Luca at http://www.simplydelisheats.com/recipes/honey-walnut-tempura-shrimp and Food Network Kitchen at http://www.foodnetwork.com/recipes/tempura-batter-recipe.html*

Honey Walnut Shrimp for Food Bloggers Recipe Swap from Sew You Think You Can Cook

Asian Pear and Smoked Sausage Pizza

~ lk529 ~ 4 Comments

13315681_10210002635681232_2402481382858059792_nLast year I had the ultimate pleasure of personally meeting some fellow bloggers in real life!

There’s a local food bloggers club that tries to meet monthly and I got to meet a couple of bloggers that I’ve “known” through Secret Recipe Club!

One of them, Karen, of Karen’s Kitchen Stories, is a phenomenal bread baker and I envy her passion for cooking with yeast and kneading dough.

She shared a no knead flatbread back in October and I was itching to try it.

Apparently I wasn’t itching hard enough to read the ingredient list thoroughly. I had the wrong kind of yeast! That beautiful airy flatbread crust will have to wait.

I resorted to my pizza dough recipe. Firecracker helped me create the dough, roll it out, and sprinkle on the cheese, and steal some sliced pears while he was at it.

As a sauceless pizza, the flavors were still incredible. I made two individual size pizzas that night and reserved the remaining ingredients. Lunch the next day was fantastic!

Sometimes food photography with two little boys can get a little out of control…

Asian Pear and Smoked Sausage Pizza

Ingredients:

  • 1/2 medium red onion, thinly sliced
  • 1 tbsp fresh thyme
  • 1 tbsp olive oil, plus more for brushing
  • 9 oz Fontina cheese, grated
  • 1 Asian pear, thinly sliced
  • 4 oz smoked sausage, sliced
  • 1 lb pizza dough (homemade or store bought)

Steps:

  1. Place a pizza stone in the middle of the oven. Preheat oven to 500 degrees F.
  2. In a small bowl, toss onion with thyme and 1 tbsp olive oil. Set aside.
  3. Roll out pizza dough (I did 4 individual sized pizzas instead of one large) to 1/4″ thickness. Prick with a fork. Brush with olive oil, sprinkle with salt.
  4. Top pizza crust with cheese, onions, pear, and sausage. Bake 18 – 20 minutes.

*This recipe was inspired from Karen at http://www.karenskitchenstories.com/2016/10/asian-pear-and-smoked-sausage-flatbread.html*

Asian Pear and Smoked Sausage Pizza | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

#BundtBakers: Birthday Bundts

~ lk529 ~ 10 Comments

4ae7b-bundtbakerspostToday is the first #BundtBakers post of the new year! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

The first theme of the year is quite fun – birthday bundts. A big thank you to Sue of Palatable Pastime for this creative theme. You’ll be sure to find a cake recipe or three to help celebrate a year of birthdays.

My first thought was Funfetti. Nothing says Happy Birthday quite like sprinkles! And it looks like a few bakers went in that direction.

My second thought was, hey, it’s my husband’s birthday! And not just any birthday. The big 3-0! (Earlier this month, not today.)

My husband greatly enjoys Oreos and will order a cookies and cream milkshake over any other flavor 90% of the time. There’s a reason we don’t buy those cream filled chocolate cookie sandwiches – they’d be gone in two days!

I knew a cookies and cream birthday cake would be quite appropriate. But that meant I had to buy that blue package of cookies. Without hesitation, my husband opened up the seal. I told them the cookies were for his birthday cake, a cookies and cream cake! His response was priceless, “No, I’m just going to have regular cake because there won’t be any Oreos.”

With funfetti still on my mind, I simply added some rainbow sprinkles to the cake! So fun. If you have an Oreo lover in your family, this Cookies and Cream Sprinkle Bundt Cake is sure to please on their special day.

Decorating cakes is not my strong suit – another reason I love bundt cakes, the cake mold is typically all the beauty a cake needs. But, we’re talking birthday cake and birthday cake requires frosting. I used my simplest bundt mold and my novice frosting skills. I thought it’d be fun to put sprinkles on the outside of the cake to reflect the funfetti nature inside, but the result was a cake that looked like a donut. Not that donuts are bad (they’re not!). So I scraped it off, mixed in some more sprinkles and refrosted. I decided to top the cake instead with some extra crushed up Oreos. I was much happier with the new finished result.

oreo-sprinkle-bundt-cake

There are two comments I’m going to make about this cake that I don’t think I’ve ever made before. 1 – This cake tasted better after two or three days than it did day of baking. 2 – I liked the frosting more than the cake! Seriously, that last comment blows my mind. Frosting is my least favorite part of cakes and why I don’t normally make one for my bundts. But, you guys, this frosting is amazing! I still have the extras in the fridge and I’m seriously tempted to dip some Oreos into for a serious sweet tooth fix.

Cookies and Cream Sprinkle Bundt Cake for #BundtBakers from Sew You Think You Can Cook (2)

Cookies and Cream Sprinkle Bundt Cake

Ingredients for cake:

  • 1 stick butter, softened
  • 1/2 C canola oil
  • 2 C sugar
  • 3 C flour
  • 1 tbsp baking powder
  • 3/4 C buttermilk
  • 1/4 C heavy cream
  • 1 tsp vanilla extract
  • 5 egg whites, beaten to soft peaks
  • 7 Oreo cookies, chopped
  • 4 tbsp rainbow sprinkles

Ingredients for frosting:

  • 2 sticks butter, softened
  • 4 – 4 1/2 C powdered sugar
  • 1 – 2 tbsp vanilla extract
  • 3 – 4 tbsp heavy cream
  • 6 Oreo cookies, chopped
  • sprinkles (optional)

Steps:

  1. Preheat oven to 350 degrees F. Generously grease a bundt pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, and sugar.
  3. Sift flour and baking powder into a large bowl.
  4. Combine buttermilk, heavy cream, and vanilla extract in a measuring cup.
  5. Alternate adding the dry ingredients and the liquid ingredients to the stand mixer, beginning and ending with the dry. Remove the paddle attachment and fold in the egg whites with a spatula. Fold in the crushed Oreos and the sprinkles. Pour batter into prepared bundt pan.
  6. Bake 60 – 65 minutes, until a cake tester comes out cleanly. Allow cake to cool at least one hour before unmolding.
  7. Make frosting: In the bowl of a stand mixer fitted with the whisk attachment, mix together all of the ingredients until desired consistency and sweetness is reached. Frost cooled cake. Garnish with extra Oreos.

*This recipe is modified from Monique at http://divascancook.com/homemade-cookies-n-cream-cake-recipe-oreo/ *

Cookies and Cream Sprinkle Bundt Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Banana Bundt Cake with Vanilla Caramel Glaze from All That’s Left Are the Crumbs

Birthday Buttered Rum Cake from Faith Hope Love and Luck Survive Despite a Whiskered Accomplice

Bundt Cake de Bollo, Canela y Nutella from La Mejor Manera de Hacer

Confetti Birthday Bundt Cake fromPalatable Pastime

Confetti Lime and Cheese Bundt Cake from Bizcocheando

Doughnut Funfetti Bundt Cake from Kids and Chic

Eggnog Bundt with Hot Buttered Rum Sauce from A Day in the Life on the Farm

Lemon and Prosecco Bundt from Food Lust People Love

Piñata Birthday Bundt Cake from Patty’s Cake

Piñata Bundt Cake from I Love Bundt Cakes

Sugar Cookie Bundt Cake from Cookaholic Wife

Tropical Birthday Bundt Cake from Basic N Delicious

#FantasticalFoodFight: Slow Cooker Soups

~ lk529 ~ 18 Comments

unnamed

I’m happy with this first food fight theme of 2017 – slow cooker soups.

While participating in the Countdown to 2017 blogging event (also hosted by Sarah of Fantastical Sharing of Recipes) I discovered that I hadn’t blogged a single slow cooker recipe in 2016. Good news, I’ll have at least one slow cooker recipe to share at the end of this year.

My slow cooker will be earning its keep in my cupboard this year. I’m happy to finally report that we’ve worked out a way to add Pure Barre back into my schedule.

I gave Pure Barre a try in January of last year in Ohio and loved it! I became hooked and attended class as often as possible. While my husband was getting his masters it was easier as his schedule was more flexible.

When we moved to California I immediately searched for the nearest studio and found it less than a mile from our place. It’s conveniently located next to Whole Foods, an easy 20 minute walk (sans stroller) or 4 minute drive. I was excited! But then I saw their class schedule times and my heart sank. It simply wasn’t going to work with my husband’s schedule/traffic.

After coming back from our Christmas vacation we reassessed and figured we at least had to try. I’m nearing the end of my 1st month unlimited membership and I’ve been able to go 3-4 times a week! Those days that I’m only able to go around dinner time, the slow cooker is going to be my best friend. I’ll be able to feed the kids before heading to the studio and my husband will have warm food whenever he wants it and I can have a warm dinner when I return home, too.

I can’t wait to see what everyone else has brought to this food fight!

I’m sharing a Japanese Onion Soup with Mushrooms. It’s a simple soup that makes for a perfect appetizer or light lunch. I served the soup alongside homemade teriyaki.

Japanese Onion Soup with Mushrooms for #FantasticalFoodFight from Sew You Think You Can Cook (1)

As I was editing my photographs, I realized I forgot to garnish with scallions! Oops. I’m happy to say I still like the pictures! I decided to set aside enough soup to save for a photo shoot the next day at lunch to take advantage of natural lighting. Evidently, I forgot about slicing some fresh scallions.

Japanese Onion Soup with Mushrooms

Ingredients:

  • 2 carrots, peeled and cut in half
  • 2 stalks celery, cut in half
  • 1 onion, quartered
  • 2 cloves garlic, smashed
  • 4 scallions, roughly chopped (plus more for garnish)
  • 6 C chicken stock
  • 1 container (8 oz) sliced mushrooms

Steps:

  1. Place carrots, celery, onion, garlic, and scallion in a slow cooker. Top with the chicken stock. Cook on LOW 4-5 hours.
  2. Remove veggies from the broth.  (I added the onions to my teriyaki!) Season to taste with S+P. Add the mushrooms and cook on LOW one more hour.
  3. Serve warm. Option to garnish with fresh scallions.

*This recipe is adapted from Amanda at http://theskinnyfork.com/blog/2013/3/8/crock-pot-japanese-onion-soup*

Japanese Onion Soup with Mushrooms for #FantasticalFoodFight from Sew You Think You Can Cook (2)

To check out the other Fantastical Slow Cooker Soups click here:  

If you would like to join our Fantastical Food Fight, you can learn more on our informational page.