Betty Crocker ain’t got nuthin’ on me

Or something like that. 

Lately it seems that I have turned into quite the foodie.  I’ve been whipping up delicious dishes left and right, with no end in sight.  (I totally didn’t mean for that to rhyme, I’m just that good, I guess)

It all started around Valentine’s Day while Trent and Nicole were out of town and Nicole called and asked us to get her cookbook because she wanted to make Trent’s family some of her totally awesome banana bread.  Immediately, all I wanted was banana bread, and lucky for me, Nicole is a cool chick who didn’t mind if I stole borrowed her recipe to make it for myself.  So I did.  I used my stolen borrowed recipe and the tiny heart-shaped pans that I got for Christmas, and baked my little heart out.  This is what I ended up with:

 

 

 

 

 

 

 

 

 

 

  

 

 

 

 

 

 

 

 

 

 

 I totally had a shot lined up where I had cut a jagged edge in the middle of one of the hearts, but that picture didn’t come out, it was too dark, so there is no picture of the inside which was amazing and full of texture.  Now, usually I don’t post food here and not post the recipe, but I’ve been sworn to secrecy because this recipe is Nicole’s Mom’s and it’s a ‘family secret’ sort of thing, so these pictures are just a teaser.  I will tell you, however, that there are dark chocolate chips in that banana bread that you can’t see in these pictures and that made them completely an indulgence.

My baking didn’t stop there.  I’ve been holding onto some recipes of my own that I haven’t been trying, I’ve just been sticking to the ‘basics’ every week, so after this little culinary stretch, I decided to take it a little further and start cooking up some yummy things during the week as well.   Will and I also discovered a local fresh market with locally grown fruits and vegetables and for the past two Saturdays, we’ve been driving about 10 minutes out of our way to shop there.  The first weekend we went, we had taken $60 cash out of the ATM (in case they didn’t take credit cards) and the entire time we’re walking around and I’m adding items to the cart, Will is asking me, “Are we going to have enough money for this? How much is that? Do we really need all of this?”  I bought all kinds of things that looked a lot fresher than what we were getting at grocery store.  I got a HUGE bulb of really fresh looking garlic for $0.13!!!  At the grocery store I would have paid over a dollar for one that large.  Needless to say, after we checked out, I had purchased a large eggplant, fresh basil, 10 large fresh apples, an assortment of lemons and limes, garlic, a huge bell pepper, a huge onion, a dozen roma tomatoes, and a large tomato all for $16.07!!  As we’re driving home, Will looks at me and says “Wow, that place was cheap, I’m glad I thought of it!”  We’ve been back since and only spent about $13.00 and we plan on going every weekend before we go to the grocery store.  Combine this awesome new grocery store with my new found desire to cook more organic and locally grown, healthier food, I’ve been a regular Betty Crocker in the kitchen these last few weeks.  Lucky for you, I haven’t abandoned photography as a hobby and you can prepare to drool all over you keyboard.

For dinner this past Saturday, we grilled steaks, fresh corn on the cobb with asaigo cheese butter, and had roasted rosemary red potatoes.  The steaks were marinated in zip lock bags for about 8 hours in lime juice, cholula chili lime seasoning, garlic, salt, pepper and olive oil.  I totally wish I would have gotten a picture of the steaks on the grill, or even after we took them off, but we cooked and ate dinner at Trent’s and I forgot my camera and didn’t feel like going back to get it, so no after photos.  I do have recipes, though.

Trust me when I tell you that this dinner was super yummy and in order for this to not be another teaser, I’m going to give you the recipe for both of these items.

Grilled Corn with Asaigo Cheese Butter:

4-6 ears of fresh corn in the husks

1 stick unsalted butter at room temperature

1/2 cup freshly grated asaigo cheese

1 tsp black pepper

2 tbsp fresh chopped chives

For the corn, soak it in water for at least 10 minutes before grilling while you are prepping the butter spread. 

For the butter spread, place the butter, grated asaigo cheese and chopped chives in a mixing bowl and mix well.  Set aside.

Remove the corn from the water and let air dry in a bowl for about 2-3 minutes while you heat the grill.  Place the corn on the grill away from the flame and turn about every 4-5 minutes to prevent the husk from catching fire and burning.  After about 15 minutes, depending on the heat of your grill, remove the corn, peel back the husks, slather with the butter spread, close the husks and return to the grill for another 2-3 minutes per side.  Remove corn from grill, peel off and discard husks, add more butter if desired and enjoy!!

This butter is so freakin’ good that I swear you will want to eat it on EVERYTHING.  Fresh bread, bagels, anything and everything.  Just make it one time and see. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rosemary Roasted Red Potatoes

1/2 lb small creamy red potatoes

2 tsp olive oil

kosher salt

black pepper

2 tbsp fresh chopped rosemary

Wash and evenly dice potatoes.  Mix together with olive oil and fresh rosemary.  Add salt and pepper to taste.  Place the potatoes in a baking dish that has been sprayed with cooking spray so that the potatoes don’t cook to the bottom.  Bake potatoes in the oven @ 375° for 25-35 minutes.  Once the potatoes are tender and easily pierced by a fork, put on the lowest rack in the oven, turn on the broiler and broil until they are nice and golden brown.  Remove from oven and enjoy!!

 

 

 

 

 

 

 

 

 

 

 

 

I’ve also been experimenting with the previous Guinness Cupcake recipe that I’ve made before since St. Patrick’s Day is coming up.  The recipe I found online is good, but not great, so I’ve been tweaking it a little.  I’ve also been trying to make it a little healthier as well.  See for yourself:

OLD RECIPE

1 c Guinness beer

1 stick plus 1 tbsp unsalted butter

3/4c unsweetened cocoa powder

2c dark brown sugar

3/4 c sour cream

2 eggs

1tbsp vanilla

2c flour

2 1/2 tsp baking soda

8 oz cream cheese

1 1/4 c powdered sugar

1/3 cup of milk

NEW RECIPE

1 c Guinness beer

1 stick plus 1 tbsp smart balance 50/50

3/4 c unsweetened cocoa powder

1c dark brown sugar, 1c raw sugar

3/4 c fat free plain yogurt

2 eggs

1 tbsp vanilla

1 c whole wheat flour, 1 c ground oatmeal

2 1/2 tsp baking soda

8 oz cream cheese

one box powdered sugar

2/3 c Godivia White Chocolate Liquor

Combine the Guinness and the butter (cut into chunks) in a large saucepan, heat to melt butter.  Remove from heat and whisk in cocoa and sugar.  In a bowl, whisk the yogurt with the eggs and vanilla, then add to the beer mixture.  Sift together the flour and baking soda and fold into the batter. Pour into  lubricated muffin molds and bake for 25 minutes @ 350°.

Using a mixer, whip cream cheese until smooth, soft in 1/3 of the sugar and beat.  Add the Godiva Liquor and beat until smooth.  Add sugar until you reach the desired consistency.  More sugar gives a frosting, while less sugar gives a glaze.

 

 

 

 

 

 

 

 

 

 

 

 

 

Because I had some left over, I also added 1/2 cup of Ghiradelli Dark Chocolate Chips and 1/2 cup of Ghiradelli Milk Chocolate Chips which made these super sweet.  I’m going to make them again for St. Patrick’s Day and I’m going to leave out the milk chocolate chips and I think it will be better. 

After I started all this crazy baking/cooking thing, I decided that I should get a recipe book to keep up with everything, and since I couldn’t find exactly what I was looking for online, Will and I went to Barnes and Noble where I bought a lined journal that I thought was super cute to hand write all my recipes into. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I love it and I’ve already started to add recieps into it.  I seriously can’t wait to fill it with yummy stuff to share with my children someday.  I’ve already emailed my mom and asked her to send me specific recipes that I want to include to make sure that they get passed down through the generations.  Do any of you have anything like this??  Let me know if you try any of these recipes and how they worked out for you!!

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