Summer Berry Citrus Shortcake

Lately I've been feeling a little blue with this horrible weather and needed something to remind me that it really is Summer... So what better than a plate full of sweet juicy summer berries over a homemade citrus shortcake.
I went a little "Semi-Homemade" with this one. I had some left over bisquick mix and doctored it up with a tablespoon fresh orange peel, sweetened condensed milk, water and pure vanilla extract.

Instead of maserating the berries in sugar, I opted for a sugar free alternative this time. I just added a 1/2 teaspoon of pure vanilla extract to the berries and let them soak it in...

The rest is all assembly. Cut the shortcakes in half, add a layer of berries, a layer of whipped topping, add the top of the shortcake and more topping and berries.

Summer on a plate... I guess it will do for now!

Spinach and Olive Turkey Burgers

Beef Up Your Turkey Burgers...

Sometimes you just feel like eating a nice juicy burger, right? Well, I know I do. Although I very rarely do. I stopped eating beef regularly many years ago, so when I crave a burger, I go TURKEY. The only problem is that it lacks the flavor that beef has, so it needs to be "beefed up" a little. :)

I usually just add some grill seasoning, garlic, salt and pepper and it good to go, but I was feeling a little gourmet the other day and decided to go all out and add some other healthy goodies.
How can you go wrong with fresh baby spinach, sun-dried tomatoes, olives, garlic, and cheese?
Judging by these burgers... YOU CAN'T!

Spinach and Olive Turkey Burgers
by Mixed Salad Annie

1 1/3 pounds ground turkey
3 cups fresh baby spinach leaves, finely chopped
1/2 cup chopped black olives
3 tablespoons chopped sun-dried tomatoes packed in oil
1/4 cup low-fat cheddar cheese, cut in small dice
3/4 teaspoon Italian seasoning
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
6 multi-grain english muffins, lightly toasted

Cover a baking sheet with non-stick foil or spray foil lined sheet with cooking spray. Heat broiler on low and adjust oven rack to top.

Blend together turkey, spinach, olives, sun-dried tomatoes, Italian seasoning, cheese and salt and pepper in a large bowl. Do not over mix. Form mixture into 6 equal size patties, free form or with a burger form.

Broil burgers about 5 minutes on first side and about 4 minutes on second. (An instant-read thermometer inserted in the center should register at 170º F.) Transfer burgers to muffins and top with extra spinach leaves if desired. Top with ketchup or mayonnaise.

Chicken, Olives and Artichokes - Hunter Style

When I decided to make this dish, I was thinking of a chicken cacciatore that I used to get from a local supermarket. They would make it with big chunks of white breast meat, all the colors of bell peppers and lots of whole garlic cloves. It was delicious. Since I was making this for my mom, I decided to leave out the peppers because they don't agree with her.

Because we both love artichokes and olives, I decided to sub them for the peppers. As a matter of fact, my mom makes a chicken and artichoke dish very similar to this, only without the sauce. Since I had a jar of sauce that needed to be used, I whipped this up. It is really good over pasta or you could eat it as is, with a big piece of Italian bread for mopping up the sauce.


Chicken, Olives and Artichokes - Hunter Style
by Mixed Salad Annie Serves 4

3 skinless boneless chicken breast halves, cut into about 1 1/2" chunks
1/2 teaspoon coarse sea salt
1/4 teaspoon ground black pepper
1/4 cup of flour
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 jar of black olives, drained and rinsed
1 jar of artichoke hearts, drained, rinsed and halved
12 cloves of garlic, (very large ones halved)
1/3 cup dry white wine
1/2 cup chicken broth
1 jar marinara sauce
2 tablespoons olive oil
4 sprigs rosemary

Add the flour, garlic powder and paprika to a large ziplock bag. Season the chicken pieces with the salt and pepper and add them to the flour in the bag. Shake the chicken to coat all the pieces. Remove from bag and shake off excess flour and set aside.

Heat one tablespoon of oil and rosemary sprigs on low heat in large dutch oven or large deep skillet for about 5 minutes. Add the olives and artichokes cook for another 5 minutes. Remove the mixture from the pan with a slotted spoon to a bowl and add the remaining olive oil to the pan. Turn the heat up to medium/high and add chicken pieces.

Brown the chicken on all sides and de-glaze the pan with the wine. When the wine evaporates, add the chicken broth and sauce. Add the artichoke mixture back to the pan and stir to combine. Lower the heat, and simmer slowly for about 20-25 minutes. Remove and disgard the rosemary sprigs. Serve over pasta or with Italian bread.

Simple and Satisfying!

Sometimes the simplest things are the best. Like this salad for example. Very basic.

What did it consist of??
Bagged salad mix; romaine, frisse, radicchio and shredded carrots
Petite baby carrots
Grape tomatoes
Rolled and sliced roasted turkey
Sliced American cheese
Chic peas
Croutons
Dressing; extra virgin olive oil, apple cider vinegar, dried dill weed

THAT'S IT. Toss it all together in a bowl and call it lunch or dinner.
Simple, easy, healthy and so delicious!

Whip one up of your own. You'll be glad you did ;)

Drunken Chicken with Olives over Polenta Squares

Things have been kind of crazy lately in my little world. Between working and moving my mom into her new apartment, I haven't had much time to cook lately. I've been eating out more often lately and taking home leftovers (which I love by the way), so I don't have many recipes to post or talk about.

Of course, I'm not complaining about eating out, I love it. My sister and I took my mom out for dinner on Mother's Day and I had a really great dinner. It was a chicken and pasta entree with spinach, sun-dried tomatoes, zucchini and snipped green onions, in a garlic and wine sauce. Ooh la la. It was delicious.

Speaking of chicken in a wine sauce... I did make this drunken chicken with olives over polenta squares a few months back and never posted it. The recipe was inspired by Mary Ann Esposito of Ciao Italia. It was very tasty and I really have to make this again (someday when I can think straight again!). Happy Cooking to all of you!!

Drunken Chicken with Olives over Polenta Squares

1/2 cup pitted green olives, quartered
2 garlic cloves, peeled
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary needles
1 teaspoon salt
Coarse black pepper to taste
Pinch of ground nutmeg
Zest and juice of 2 large lemons
3 bone-in chicken breasts, cut in half
1/4 cup flour
2 tablespoons extra-virgin olive oil
1/2 cup dry red wine
1/4 cup low-sodium chicken broth

Coarsely chop together the garlic, thyme and rosemary and place in a large zip lock bag.

Add the salt, pepper, nutmeg, zest and lemon juice. Add the chicken pieces, zip up bag and shake the bag making sure the marinade covers all of the chicken. Cover and refrigerate for several hours or overnight.

Remove chicken from marinade. Set marinade aside and pat chicken dry with thick layer of paper towels. Add the flour to a medium sized paper or plasic bag. Add the chicken and shake until it is evenly coated. Shake off excess flour.

Heat the olive oil in a dutch oven or sauté pan large enough to hold the chicken in a single layer. Brown the pieces well on both sides, about 3-5 minutes per side. Add the wine and raise the heat to high. Cook for a minute or two. Add the olives and reserved marinade. Reduce the heat to medium-low, cover the pan, and cook for about 15 minutes. Check for doneness with an instant read thermometor until it reaches at least 165 degrees. Serve the chicken over polenta, potatoes or pasta and top with the olives and pan juices.

Polenta Squares

2 cups boiling water
1 tablespoon butter, at room temperature
1 teaspoon salt, plus more for seasoning
1/2 cup quick-cooking polenta

Bring the water, 1 tablespoon butter, and 1/2 teaspoon salt to a boil in a heavy medium saucepan. Gradually whisk in the polenta. Reduce the heat to medium-low. Stir constantly until the polenta thickens, about 5 minutes. Pour the polenta into a greased 9 by 9-inch baking pan, spreading so that it is 1/3-inch thick. Cover and let stand at room temperature until set, about 15 minutes.

Fig & Pecan Stuffed Baked Apples

It's not really the time of year you would think to make baked apples, but that's me, always going against the grain :) Actually the reason I decided to make them is because my mom gave me a bunch of granny smith apples because she knows I eat a lot of fruit.

I tried eating them raw just as a snack, but they were a bit too acidic, which is weird because they usually don't bother me. So I figured I would make a quick snack by stuffing and baking them.

My inspiration for the recipe comes from Mary Ann Esposito of Ciao Italia. Her recipe uses some different ingredients, such as walnuts and apricots, but the technique is basically the same. I watch her every week and she always cooks up something worth trying. And her recipes are usually so simple and quick to prepare.


This recipe is no exception. I whipped these up at 9:00pm one night when I had the hankering for something sweet. The prep is so easy it took just minutes, so I got them ready, popped them in the oven, continued watching a movie and I was already eating them before ten. Plus, the house smelled so delicious before bedtime, perfect for "sweet dreams".

The best part about these apples was the stuffing... All those warm and chewy bits of fig and the delicious cranberries that give a bit of a punch! And my favorite... the toasted pecans! I think I would try anything if there were pecans in it.
Fig & Pecan Stuffed Baked Apples

2 large Granny Smith apples, washed and cored
2 dried figs
1/4 cup dried cranberries
1/4 cup toasted chopped pecans
2 tablespoons honey
1 tablespoon of unsalted butter, cut in small pieces
1 tablespoon freshly grated orange zest
1/4 cup water (you could also use orange juice or apple juice)

Add the figs and cranberries to a small saucepan of boiling water and cook for about 5 minutes until softened. Drain, cut the stems off the figs and discard. Chop up the figs into small pieces and place them and the cranberries in a bowl with the peacans. Add the honey and mix well.

Preheat the oven to 375F.

Divide the mixture in half and stuff it in the cored apples.
Place the apples in a baking dish; add the water and orange zest to the bottom of the dish.
Dot the apples with the butter.

Bake for 25 to 35 minutes or until the apples are just soft but not collapsed. Serve warm with some of the pan juices.

Note: This recipe can be doubled very easily... go for it!

Lentils & Turkey Stuffed Peppers

Stuffed peppers were a staple in my house growing up. We would have them at least twice a month. I always liked them. Although as a kid you don't realize how much you like something until you don't have it anymore. I miss eating them because I really don't make them that often myself, mostly due to the fact that they take a while to prepare. Also, I don't really eat much ground beef anymore either.

So I got to thinking... Why not come up with a quicker version and lighten it up a bit. I decided to use my usual substitute for ground beef - ground turkey of course. Plus I cut the amount in half and added some healthy fiber filled lentils in its place. And instead of using white rice which is not all that healthy, I used brown rice which has more nutrients and fiber.

With all these healthy changes, I had to consider flavor. So I added lots of garlic... But don't worry because I could barely even taste it. Remember, the brown rice is really bland and the turkey is also so lean that it really needs a flavor boost. I think I would even add more next time. :)

Ok now, let me tell the best part of all. The time savers and my two new best friends... Joe and Ben.
That's Trader Joe's lentils and Uncle Ben's ready rice. By using these pre-cooked ingredients, I saved so much time. And they are just as healthy as if I cooked them myself.

So I hope you give these healthier stuffed peppers a try, they won't take all day and you will be happy that you ate such a nutrient rich and satisfying meal.

Also, just a note on pepper shape and size. When I bought the red bell peppers, I wasn't thinking about making stuffed peppers because I would have bought short, wide ones if I had thought about it. Because they were so tall and thin, I had a problem standing them up in my usual baking dish. So I improvised and put them in a oven safe pyrex bowl and placed it on a pizza sheet pan just in case anything dripped or oozed over and out of the peppers. It worked out just fine and it looked kind of cool too!
Turkey and Lentil Stuffed Peppers
by Mixed Salad Annie

4 large green or red bell peppers (about 1 pound)
1/2 pound 93% lean ground turkey
1 bag Uncle Ben's Ready Brown Rice
1/2 bag Trader Joe's fully cooked Black Beluga Lentils, heated according to package instructions
1 1/2 tablespoons olive oil
2 large chopped shallots or 1 small chopped onion
8 garlic cloves, minced
1 tablespoon worcestershire sauce
1/2 cup grated Pecorino Romano cheese, plus more for top and passing
1/4 cup chopped green olives
1 teaspoon dried Italian seasoning or chicken seasoning (such as McCormick Grill Mates Salt-Free Chicken)
1/4 teaspoon dried oregano
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 (8-ounce) cans no-salt-added tomato sauce, divided use
1/4 cup fresh chopped parsley

Preheat oven to 350°.

Cut tops off bell peppers; discard tops, seeds, and membranes. Steam peppers in a steam basket in a large pot of boiling water for about 7 minutes (until crisp tender) or cook in boiling water 5 minutes; drain and set aside.

Add olive oil, shallot and garlic to a dutch oven or large skillet, sprinkle with a little salt and cook over low heat until softened. Raise heat to medium high and add turkey, stirring to crumble. Cook until liquid evaporates and turkey begins to brown and the bottom of the pan has developed a brown film. Stir in brown rice, lentils, olives, chicken seasoning, oregano, parsley, salt, pepper, worcestershire and 1 can tomato sauce. Using a wooden spoon, scrape up the brown bits on the bottom of the pan and cook around 5 minutes, stirring frequently. Turn off heat and add Romano cheese; stir to combine.

Divide turkey mixture evenly between peppers, and place them in an 8-inch square baking dish or oven safe round bowl; top with remaining can of sauce. Sprinkle each pepper with a little extra grated Romano cheese. Bake at 350° for 30 minutes. Serve with extra Romano cheese.

Ricotta Pie

Making Traditions Come Alive!

In Rhode Island, and other heavily Italian populated areas, it is tradition on Easter to make and eat rice pies, rice and ricotta pies, also known as pastiera and ricotta pies. Although I am Italian, on my mom's side, she nor I have ever made or even eaten one. Can you believe that? I don't know what took so long but I finally did it. I made a ricotta pie. I have wanted to make one for such a long time and somehow never got to it.

It was so exciting, getting all the ingredients together, trying to figure out which way to go with it. Should I add pineapple, chocolate chips, candied fruit, etc.? I looked at many recipes and and got some ideas from Susan's blog Food Blogga, and also from Emeril. I sort of created my own based on everything I looked at.

Also, it was my first time using a real vanilla bean. YUM!!! So much fun... I will definately be using these again!

I couldn't wait for my mom to try the pie, so I decided to film her first bite...
Here it is.

She's so cute!!! I love her to pieces.


















Italian Ricotta Pie
For the dough:

1 1/2 cups (6 ounces) unbleached all-purpose flour
1/4 teaspoon fine sea salt
1/2 teaspoon baking powder
3 tablespoons sugar
4 tablespoons (1/2 stick) unsalted butter; cut into pieces
1 large egg
2 1/2 - 3 1/2 tablespoons ice water

For the filling:

1 1/2 pounds reduced-fat ricotta cheese, drained well
3/4 cup sugar
5 large eggs
1 teaspoon finely grated orange zest
1 vanilla bean, inside scraped out
1/2 cup mini semisweet chocolate chips
1/4 cup lightly toasted pine nuts

Add the flour, sugar, baking powder, and salt into the bowl of a food processor. Pulse several times to combine. Add the butter and pulse 12-15 times or until the flour mixture resembles coarse crumbs. Add the egg and 2 1/2 tablespoons of water and pulse repeatedly until the mixture forms a ball; adding more water if necessary. Remove the dough from the processor, form a ball and wrap in plastic wrap. Refrigerate for at least 1 hour or place in the freezer while making filling.

Roll the dough out between two sheets of waxed paper to 1/8-inch thick. Fit the dough into a greased spring form pan or a greased 9 1/2-inch deep dish pie pan. If using a spring form pan, pat the dough into the bottom of the pan and up 3/4 of the sides. If using pie plate, trim the edges so that an inch hangs over the sides and refrigerate.

Preheat the oven to 425 degrees F.

In the bowl of an electric mixer, beat the ricotta cheese, orange zest and vanilla bean scrapings and sugar until combined. Add the eggs one at a time, beating well after each addition. Add chocolate and pine nuts and stir to combine.

Pour the filling into the pastry-lined pie pan. If using a pie plate crimp the edges decoratively using either your fingers or a fork.

Bake the pie for 15 minutes at 425º; lower temp to 350º and bake for 40 minutes, or until the pastry is light golden brown and the filling is just set (and does not jiggle when moved). If the edges of the pie start to brown, cover them with a piece of aluminum foil wrapped around the pie.

Remove the oven and cool on a wire rack. The pie can be served slightly warm, at room temperature, or chilled.

Note: Don't worry too much if you see cracks form on the top of the pie. As it cools, the filling will sink a bit and the crack become less apparent.

Lightened-Up Warm Antipasto Pasta Salad

I recently watched an episode of America's Test Kitchen where they made an Antipasto Pasta Salad. I loved their technique and how they used the dressing to marinate and cook mushrooms. Although, I didn't use mushrooms in this recipe, since I forgot to buy them, (ugh!), I still want to try their method of cooking them right in the dressing. They made a dressing of red wine vinegar, EV olive oil, mayonnaise, some juice from a jar of pepperonicinis, and spices.

They bring a small amount of this dressing to a simmer in large skillet over medium-high heat and cook the mushrooms until they release their juices and are lightly browned or about 8 minutes. Doesn't that sound delicious? Who would have thought of cooking mushrooms in a dressing? I think I am going to try making mushrooms like this soon, just for a side dish.

Anyway, I lightened up their recipe and decided to make it a warm dish. Since the weather was still sort of cool in the New England area, I wanted something that would warm me up.
But it can easily be served at room temperature or cold as well.

You can use what ever cheese you have on hand and also play around with the meats as well. I chose turkey because it is so light, but even chicken or ham would work here and still be light.

Lightened-Up Warm Antipasto Pasta Salad
Inspired by America's Test Kitchen

4 ounces sliced turkey pepperoni, cut into 1/4" strips
1/2 lb. roasted turkey breast halved and cut into 1/4" strips (I bought one - thick cut slice of Boar's Head Oven Roasted Turkey breast)
7 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
3 tablespoons mayonnaise
1 tablespoon juice from a jar of pepperoncinis (optional)
5 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1 pound campanelle or fusilli, (I recommend Barilla)
3/4 lb. broccoli, cut into small florets and stems peeled and cut into 1/4" thick slices
1/2 avocado, cut into small cubes
1/2 cup reduced fat cheddar cheese, cut into 1/4" strips
12 ounces roasted red peppers, drained, patted dry and cut into 1/4" strips
1 cup chopped fresh parsley

In a medium bowl, whisk together vinegar, olive oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer 1/3 cup of dressing to a separate small bowl and set aside.

In a medium sauce pan, steam or boil broccoli for about 5-6 minutes, or until crisp tender.
Drain and add the 1/3 cup of reserved dressing to the same pot, bring to a simmer and toss in the broccoli. Cook on low heat for 2 minutes, stirring constantly. Transfer to large bowl.

Cook pasta according to package instructions or until al dente. Drain pasta, return to pot, and toss with remaining dressing.

Add turkey, turkey pepperoni, cheddar cheese, roasted red peppers, avocado, parsley, and pasta to broccoli and toss well. Season with additional salt and pepper. Serve at warm or at room temperature. Salad can be refrigerated for up to 3 days.

Peanut Butter Pretzel Blondies

Oooey Gooey Peanut Butter Crunchy Pretzel Goodness!

I don't know about you but I love those peanut butter filled pretzels. I could eat an entire bag in one sitting. My friend JoAnn at work introduced me to them and I never looked back. So when I saw a recipe for Peanut Butter Pretzel Blondies over at Veggie Girl's Blog, I just had to try it!
It was perfect timing too, since it was JoAnn's birthday and I wanted to make her a tasty treat.

I have to say that I have never baked using a gluten-free recipe before since I don't have a problem with gluten. But for anyone who does, Veggie Girl can hook you up with some awesome recipes. I can say this with certainty now because I finally got a chance to try one of her creations!

I was kind of wondering how they would turn out, seeing that I'm used to using eggs and butter in a lot of my baked goods. I did change the recipe a bit since I don't have gluten free flour; I used all purpose flour. Also, I didn't have any peanut butter filled pretzels on hand so I followed Veggie Girl's recommendation to use crushed pretzels and peanut butter. All I can say is "HOLY YUM" to quote Veggie Girl ;) They were absolutely fantastic. The texture of the outside was nice and crisp and the inside was moist and chewy. The crushed up pretzels softened a bit inside the batter, but still provided a little crunch. Plus I added some crushed pretzels to the top for more crunchy texture. JoAnn LOVED them.

Thanks Veggie Girl for your creative and yummy recipe.

And next is JoAnn's taste testing video review of the blondies...
Since she chose to remain anonymous, enjoy the voice review!! haha! :)

Peanut Butter-Pretzel Blondies
Adapted from VeggieGirl's Peanut Butter-Pretzel Blondies

6 ounces (1 single container) Vanilla So Delicious Coconut Milk Yogurt -it's gluten-free, dairy-free and soy-free (Veggie Girl's recommendation)
1/4 cup canola oil
1 cup natural sugar
2 teaspoons Plantation brand of blackstrap molasses (Veggie Girl's recommendation)
1 teaspoon pure vanilla extract 3/4 cups all purpose flour
1/2 cups whole wheat pastry flour
3/4 teaspoon baking soda
1 cup natural peanut butter
1 1/2 cups salted pretzels rods, crushed into small pieces (divided use)

Preheat oven to 350°F .
Line an 8"x8" baking pan with parchment paper or spray with nonstick cooking spray.

Mix together the yogurt, canola oil, sugar, vanilla extract, and molasses in a large bowl.

Add in the flour, baking soda, 1 1/4 cups crushed pretzels and peanut butter. Mix well.

Pour mixture into the prepared pan and sprinkle with remaining 1/4 cup of crushed pretzels. Press the pretzels gently into the batter.

Bake for about 32-35 minutes, until a toothpick inserted in the center of the blondies comes out clean.

Makes 16 blondies.

Light and Crunchy Pepperoni Pan Pizza

Deep Dish=Delish!

In an effort to keep with my light and healthy theme, I recently adapted a recipe for Pepperoni Pan Pizza from America's Test Kitchen. I know that America's Test Kitchen pain stakingly tests each recipe that they create many times so that we don't have to, but I decided to change it in order to lighten it up a bit.
The technique is all America's Test Kitchen. The ingredients are very similar, only I swapped the pepperoni to turkey pepperoni and used less cheese. I did change a few other things, but for the most part it is basically the same. The result is just what America's Test Kitchen said it would be...A super crispy crust and a tender inside! It was delicious, but don't take my word for it...For a variation add some sliced black olives, as suggested by Amy, one of my taste testers!

Speaking of taste testers, I have added a fun and exiting new dimension to my blog (for this post anyway). Video taste testers. I figured it would give you all the chance to see how light and healthy food can still be delicious. Of course I told my taste testers to remain totally honest and say whatever they think about the food. AND THEY DID. In this post they tasted the lighter version of Pepperoni Pan Pizza for the first time. The first bite they took was on tape, no editing, no prompting, just real time, honest to goodness tasting. Check it out...

Just to fill you in on what happened after the video, my tasters gobbled up 2 more slices of the pizza and raved about how delicious it was. (I should have waited til then to video them, haha). I think by then their rating went to a 9 1/2!
My mom was the third taster and must have told me about 5 times how delicious it was. She will be my video taster in future posts, although she may wear a disguise because she is camera shy (hahaha).

Light and Crunchy Pepperoni Pan Pizza
adapted from America's Test Kitchen

Dough
2 1/3 cups all-purpose flour
1 package instant yeast
½ teaspoon fine sea salt
2 teaspoons sugar
2 tablespoons olive oil, plus 6 tablespoons (for pans)
¾ cups + 2 tablespoons skim milk (200 ml)
Topping
48 slices turkey pepperoni
1 1/3 cups tomato sauce (recipe below)
1 2/3 cups shredded part-skim mozzarella cheese, divided equally
Tomato Sauce
1 tablespoon olive oil
3 cloves minced garlic
1 tablespoon tomato paste
1 26 oz. can kitchen ready tomatoes (or crushed) I used Pastene Kitchen Ready
1 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste

Heat oven to 200 degrees or lower. Once the oven reaches 200 degrees, turn it off. Grease a large bowl with olive oil. Add 3 tablespoons of olive oil to each of two non-stick 9-in cake pans; tilt the pans to cover only the bottom with the oil.

For sauce: Add garlic and tablespoon of oil to a cold medium saucepan. Turn on heat to low/simmer and cook for about 5 minutes until garlic is fragrant. Add in tomato paste and cook for an additional 1-2 minutes. Add in tomatoes, salt and pepper. Stir and cook on medium low heat anywhere from 20 minutes to 1 hour, or until the sauce is thickened. Set aside to cool.

For dough: Add milk to a glass measuring cup and place it in the microwave for around 40 seconds on high. Check temperature with an instant read thermometer. It should be around 100 degrees (but no more than 110º). Add the remaining 2 tablespoons of oil and sugar to the milk.

Add flour, yeast, and salt to stand mixer. Attach dough hook and mix on low speed. Slowly begin to add the milk mixture. Once dough comes together and most of the flour is incorporated, increase speed to medium-low and mix for about about 5 minutes. The dough should be shiny and smooth.

Lightly flour a work surface, kneed the dough 2 to 3 times and shape dough into a ball. Place dough in previously greased bowl. Cover the bowl with plastic wrap and place it in the warm oven for about 30 minutes. It should be doubled in size. Remove from oven.

Heat oven to 400 degrees.

Transfer dough to lightly floured surface, cut in half and gently shape each half into a ball. With a rolling pin, roll each ball into a 7" round. Gently place dough round onto your fists and move the dough around in a circular motion until each round measures about 9 ½ inches in diameter. The dough should be slightly thinner in the center and thicker around the edges.
Very gently place the rounds into oiled pans, being careful not to get oil on the top. Cover each pan with plastic wrap and set them aside (in a warm place, but not in oven) for about 10-20 minutes.

In the meantime, line a plate with paper towels and place half of the pepperoni in a single layer. Cover the pepperoni with paper towel and microwave on high for 30 seconds. Remove pepperoni, discard paper towels and repeat same process with remaining pepperoni.

Add 2/3 cup sauce on each dough round, being sure to leave a ½ inch border around edges. Add equally divided cheese to each round and top each with 24 slices of pepperoni. Bake for 20-24 minutes or until the edges are browned. Let rest in pans for 1 minute. Using a non-stick spatula, transfer pizzas to cutting board. Slice into 8 pieces and devour.

Strawberry Surprise Cupcakes

For Valentine's Day or Anyday, even St. Patty's Day ...

St. Patrick's day is known for all the traditional fare, such as corned beef and cabbage, beer and green eggs and ham (or is that Dr. Seuss?). And I probably should have done a post on Irish Soda Bread, but I figured any holiday is worthy of these delicious cupcakes! Who wouldn't want to bite into a heavenly strawberry cream cheese filling on any day of the week for that matter? Besides, I made them on Valentine's Day and forgot to post them til now. So now that you know the truth, all I can say is that these cupcakes were really delicious. Not only that, they were a cinch to make.

My inspiration came from a recipe from Giada De Laurentiis for Strawberry and Mascarpone Filled Cupcakes. She used boxed cake mix. Yes, you read right, Giada used boxed cake mix. So I figured if Giada can do it, by golly, so can I. (hehehe) ;)


Strawberry Surprise Cupcakes
by Mixed Salad Annie

1 box French Vanilla cake mix
2 teaspoons pure almond extract
1 (8-ounce) package low-fat cream cheese (neufchatel cheese), room temperature
1 cup fresh strawberries, or 1/2 cup thawed and drained frozen strawberries
1/4 cup sugar
1 tablespoon lemon juice

Make the cupcakes following the instructions on the box, adding in the 2 teaspoons of almond extract along with other wet ingredients. Bake as directed; let cool and set aside.

Using a immersion blender or food processor, combine the cream cheese, strawberries, 1/4 cup sugar, and lemon juice. When the mixture is smooth, transfer to a pastry bag. Using a small tip, carefully squeeze the mixture into the top of each cupcake until you see the cupcake form a slight bulge. Do not try to overfill the cupcake because it will burst open. (I learned from experience!) Finish off each cupcake with a small squeeze on the top and sprinkle with colored sugar or sprinkles.

Date Cranberry Orange Crumb Bars

A Good For You and Easy To Make Bar!

Whole Grain Oats and Wheat Germ Crust...

Delicious & Healthy Date Cranberry Fruit Filling...

Simple and Easy to Prepare...

I Highly Recommend It :)

Date Cranberry Orange Crumb Bars
Adapted from Dole®

1 pkg. (8oz) dole chopped dates
3/4 cup water
1/2 cup dried cranberries, divided
1 Tbls. grated orange peel
1 1/2 cups oatmeal
1 1/2 cups AP flour
1/4 cup wheat germ
1/2 cup packed brown sugar
1/4 tsp. baking soda
1/4 tsp. fine sea salt
3/4 cup smart balance buttery spread, melted

Cook dates in water in a small sauce pan for 5 minutes. Stir in 1/4 cup cranberries and peel.
Combine oats, flour, wheat germ, sugar, baking soda and salt in bowl. Stir in melted spread until combined.
Press 2/3 of oat mixture onto bottom of 8" or 9" square pan.
Spread date filling over crust. Add remaining cranberries into oat mixture and cover the date filling. Press down firmly with spatula. Bake at 375 ºF for 25 minutes or until light brown.

Banana Chocolate Chip Biscotti

Great Alternative to Banana Bread!

The classic dilemma that every good penny pinching frugal cook faces: What to do with all those over ripe bananas that you bought on sale. Of course banana bread is the first thing to come to mind, but sometimes it's good to challenge the usual way of thinking...

Since cookies are always on my mind, it wasn't a far stretch for me to think; What about Banana Biscotti? So I looked on line and found a recipe from Cooking Light which I changed up a bit. It is a good recipe but I knew it would need some enhancing after reading some of the reviews. The banana extract is essential even after increasing the amount of banana. If you don't have banana extract than I would suggest adding more pure vanilla.

The cookies were really good and actually tasted like you were eating a crunchy version of banana bread. And with only ONE TABLESPOON of oil in the whole recipe there is no need to feel the least bit guilty eating more than one! Good thing for me because the addition of the chocolate chips really make them absolutely addicting!

Note: If you still have ripe bananas left, just peel them, place them in a plastic freezer bag and freeze them. Just take them out of the freezer the night before you plan on using them and thaw them in the fridge. Or you could even keep them frozen and use them for smoothies!

Banana Chocolate Chip Biscotti
adapted from Cooking Light

1 3/4 cups all-purpose flour, sifted
1/2 cup natural cane sugar
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2/3 cup mashed very ripe banana (about 2 bananas)
1 tablespoon canola oil
1 teaspoon banana extract
1 teaspoon vanilla powder or extract
1 large egg
1/3 cup chopped pecans, toasted
1/3 cup dark chocolate chips

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Sift flour into a medium bowl. Combine the flour, baking powder, vanilla powder and salt. Combine banana, oil, sugar, banana and vanilla extracts ( if using), and egg in a medium bowl; stir in flour mixture and pecans (dough will be sticky).

While still in bowl, divide dough in half. Spoon each 1/2 of dough onto a parchment lined baking sheet; shaping each 1/2 of dough into 2 (8-inch-long) rolls with a rubber spatula. Flatten to 1/2-inch thickness.

Bake at 350° for 25 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 12 (1/2-inch) slices. Place slices, upright, on baking sheet. Reduce oven temperature to 300°; bake 30 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks.

Roasted Chicken with Dried Plums and Shallots

Something Different for a Change...

When I read this recipe I thought, oooh that sounds different. And it certainly was different from my usual chicken dishes. I'm sure some of you are cringing right now at the thought of dried plums (better known as prunes) in a chicken dinner. But I'm telling you, it was pretty good. The dried plums gave just a slight sweet note to the vegetable sauce along with a mellow bite from the garlic... And the caramelized fennel, what can I say except, YUM. If you have never tried caramelized fennel, it is time. If you want to try it for the first time I recommend Roasted Fennel with Parmesan from Giada DeLaurentiis. You will become a fennel-ite, like me! :)

Roasted Chicken with Dried Plums and Shallots
adapted from Cooking Light

4 teaspoons olive oil, divided
1 -2 lb whole chicken breast (about 2 pounds)
1 1/4 teaspoons sea salt, divided
1/2 teaspoon black pepper, divided
8 garlic cloves, peeled
4 large shallots, peeled and halved (about 8 ounces)
2 thyme sprigs or 1/2 teaspoon dried
1 large fennel bulb, cut into 8 wedges
16 pitted dried plums
3/4 cup fat-free, less-sodium chicken broth, divided
1/4 cup dry white wine
1 tablespoon all-purpose flour
2 teaspoons chopped fresh thyme
1/2 teaspoon gravy master

Preheat oven to 400o.

Drizzle oil in a small roasting pan or the bottom of a broiler pan. Place pan in oven 5 minutes or until oil is hot. Sprinkle chicken with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place chicken, skin side down, in pan. Arrange garlic, shallots, thyme sprigs, and fennel around chicken; drizzle remaining 2 teaspoons oil over vegetables and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake at 400o for 20 minutes. Remove pan from oven. Turn chicken over; stir vegetables. Add plums to pan. Bake an additional 25 minutes or until chicken is done (160-165o). Remove chicken and vegetable mixture from pan; discard thyme sprigs. Discard skin. Loosely cover chicken and vegetable mixture; keep warm.

Place pan over medium-high heat. Add 1/2 cup broth and wine, stirring to loosen browned bits. Combine flour and remaining 1/4 cup broth, stirring with a whisk until smooth. Add flour mixture to pan; stir until well blended. Bring to a boil; cook for 1 minute or until slightly thick. Stir in gravy master, chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Serve sauce with the chicken and vegetable mixture.

Reduced-Fat Spinach and Turkey Lasagna

Low-Fat Doesn't Have to Mean No Flavor!

Sorry about the crappy picture. I bought a new camera and I'm still trying to figure out all the settings! It is the Cannon Power Shot Sd770 IS Elph. I do like it though, it takes awesome videos. The view screen (I don't know the technical term) is really large. It makes it easier to view the picture after you shoot it. But I digress. So on to the lasagna...

I love lasagna, but I don't make it that often. Mostly because it does take a little time to prepare. Also, because it is heavy and usually full of fat. I have made low-fat lasagnas in the past and they came out fine but nothing to rave about.
This one is different. I think I hit on something here. This lasagna was tasty and hearty but not overly filling or fattening. Plus it was a bit easier to make because I used the no-boil lasagna noodles. It saves a lot of time and aggravation. I used tomato sauce on the top and bottom layers of the lasagna. The garlic bechamel sauce dominates the middle layers, so the flavor is more creamy than a traditional lasagna which uses mostly tomato sauce throughout.

It got all thumbs up from the sometimes picky family, so I hope you give it a try. I think you will be pleasantly surprised with the results!

Reduced-Fat Spinach and Turkey Lasagna
by Mixed Salad Annie

12 sheets of Barilla no-boil lasagna noodles
2 eggs, slightly beaten
1 (15 ounce) container low-fat ricotta cheese (I recommend
1 1/2 cups shredded reduced-fat Italian 3 cheese blend includes mozzarella, provolone and parmesan cheese, divided use (I used Kraft)
3/4 cup Pecorino Romano or Parmigiano cheese, divided use
dash nutmeg
1 package frozen chopped spinach, cooked and squeezed dry
1 tablespoon olive oil
1 lb ground turkey, 93% lean
1 leek, washed thoroughly and chopped
3 cloves garlic, minced
1/2 teaspoon sea salt
Freshly ground black pepper
1/4 teaspoon red pepper flakes
1/2 cup chopped fresh basil or parsley
3 cups reduced-fat garlic bechamel sauce, recipe below
1 (26-27 ounce) jar spaghetti sauce or your own

Preheat oven to 375. Cover a baking sheet with foil and set aside a 13x9x2 pan.

Heat olive oil in a large non-stick pan over medium heat. Add leeks and cook until wilted and translucent but not brown; around 5 minutes. Add garlic and cook for 30 seconds to one minute. Raise heat to medium high, add turkey, salt, pepper and cook until no longer pink. Remove from heat and add basil. Drain in a colander and set aside.

In bowl, combine beaten eggs, ricotta cheese, 3/4 cups of the shredded cheese, 1/4 cup Romano and nutmeg. Set aside.

Prepare bechemel sauce.

Spread 1/2 of the jar of sauce or 1 1/2 cups your own sauce on bottom of pan.
Layer in order, 4 uncooked lasagna noodles (slightly overlap), then 1/2 of the ricotta cheese mixture, 1/2 of the browned turkey mixture, 1/2 the spinach and 1/2 of the bechamel sauce.

Next layer, 4 uncooked lasagna noodles, remaining 1/2 of the ricotta cheese mixture, remaining half browned turkey mixture, remaining half of the spinach and remaining 1/2 of the bechamel sauce.

Next layer, 4 uncooked lasagna noodles, remaining 1/2 jar of sauce or another 1 1/2 cups of your own sauce, remaining 3/4 cup shredded cheese and remaining 1/2 cup of Romano cheese.
Spray a sheet of foil with cooking spray. Cover pan with foil and cook for about 1 hour or until bubbling.
Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
Let stand 15 minutes before serving.

Reduced-Fat Garlic Bechamel Sauce
2 tablespoons butter
3 tablespoons extra virgin olive oil
1 clove garlic minced
4 tablespoons flour
3 cups fat-free creamer or skim milk
1 1/2 teaspoons sea salt
pinch to 1/4 teaspoon freshly grated nutmeg

In a medium saucepan heat creamer/milk until hot but not boiling.

Heat butter, oil and garlic in a medium saucepan until garlic is fragrant. Add the flour and stir until smooth. Cook over medium heat until the flour mixture turns light golden brown, about 5 minutes.

Slowly add milk to flour mixture; whisk until smooth. Add salt. Bring to a boil and cook for around 6-8 minutes, until sauce thickens. Remove the pan from heat and add nutmeg. Set aside.

Turkey Meatloaf

Needed Garlic...but still good!

I looked on line for a Turkey Meatloaf recipe and ended up making one based on Ina Garten's recipe. I altered it a bit, but for the most part followed most of her ingredients and instructions. One thing it did is cut the recipe in half. Her recipe called for 5 POUNDS of turkey meat. That's one big meatloaf! So I used 2 packages of dark ground turkey which came to 2 1/2 pounds. I also healthied it up a bit by replacing some of the bread crumbs with wheat germ :)

The meatloaf turned out good, only I thought it was missing something... GARLIC. I knew I should have added it, but somehow I thought Ina would have added it if she thought it needed it. So I did'nt. But the next time I make it, you better believe it will have garlic in it. I guess you can't take the Italian out of me, even with something as American as meatloaf :PTurkey Meatloaf
adapted from Ina Garten

1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon EV olive oil
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon fresh thyme leaves ( or 1/4 teaspoon dried)
2 1/2 tablespoons Worcestershire sauce (I will add a little more next time)
3/8 (6 tablespoons) cup low-sodium chicken broth
2-3 cloves minced garlic (should have used, and I will add next time)
1 1/2 teaspoons tomato paste (I will add a little more next time)
2 1/2 pounds ground dark turkey meat
1/2 cup dry bread crumbs (I used 4c seasoned salt-free which is lactose free)
2 large eggs, beaten
1/2 cup ketchup
1 talbespoon dijion mustard
1 tablespoon brown sugar

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, garlic, olive oil, half the salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken broth, and tomato paste and mix well. Allow to cool to room temperature.

In a small bowl, mix the ketshup, mustard and brown sugar; set aside.

Combine the ground turkey, bread crumbs, wheat germ, eggs, remaining salt and onion mixture in a large bowl. Mix well and place mixture in a loaf pan to shape. Turn pan upside down on an foil lined sheet pan. Spread the ketchup mixture evenly on top. Bake for 1 hour 20 or until the internal temperature is 160 degrees F. Let stand for at least 10-15 minutes before cutting. Ina suggests putting a pan of hot water in the oven under the meatloaf to keep the top from cracking.

Oven Barbecue Chicken Breasts

Dreaming of Summer...

It's only Fevbruary and I've already had it with winter. I am getting sick of all this snow. I really don't mind the cold weather but the snow does start to wear on me after a while. We have already had several major storms and with more in the forecast I can't help thinking of the warm weather. Of course thinking of warm weather often makes me think of summer foods and I started craving some barbecue chicken.

It's a good thing I DVR'd an episode from America's Test Kitchen for Oven Barbecue Chicken. I watched and jotted down all the ingredients and instructions which was kind of a pain but I did not have this recipe in my annuals. I am not displaying the recipe in full, but I will give you a run down on how easy it was.

It is a really good recipe which starts with making your own barbecue sauce. They use the usual ingredients: onion, ketchup, apple cider vinegar, molasses, maple syrup, worchestershire sauce, dijon mustard, chili powder and cheyanne.

The thing I liked about the recipe is that you can use boneless, skinless chicken breasts. Easy. No butterflying, no pounding, no mess!

It's a unique cooking way of cooking the breasts. First you brown them in an oven proof saute pan. Then using the same pan, you add the barbecue sauce and scrape up the brown bits from the browned chicken. This cooks for about 5 minutes, then you return the chicken to the pan and coat with the sauce.

Next, the chicken goes into the oven for about 12-15 minutes and then under the broiler for another 12-13 minutes until it reaches 160 degrees.

So if you too are sick of winter, put up the heat, throw on some shorts and start cooking all your favorite summer recipes! ;)

Almond Horn Cookies

You Haven't Lived Until You Try One of These!

Almond horns are one of the loveliest cookies ever. And I don't use the word lovely too often. Something has to be pretty special for me to refer to it as lovely. So if you have never had an almond horn before, make sure you do so very soon.

You might be wondering why I feel these cookies are worthy of such accolades.

There are several reasons...
1. The texture. They are soft and pliable and melt in your mouth.
2. The almond flavor. Since almonds are one of my favorite nuts, I can't resist the pure unadulterated almond flavor.
3. The crunch. Not only do I love the soft chewy almond center of the cookie, but I also adore the crunch of the sliced almonds covering the outside of the cookie.
4. The chocolate, of course. It makes an amazing cookie-superb.

In closing, you may have to search far and high for one of these treasures, since not every bakery carries them. So I suggest making your own. Be prepared to spend a little extra on this cookie recipe, since it is primarily made with almond paste which is fairly expensive. With that said, it is one of the easiest cookie recipes to make and the outcome will be well worth your time. Believe me.

Almond Horns

recipe by LovenBake.com

1 can (10 oz.) Love'n Bake ™ Almond Paste
¾ cup (5 ½ oz.) cups sugar
1 whole egg
Sliced natural almonds, as needed
½ cup apricot jam
1 cup bittersweet chocolate chips, melted, optional

Preheat oven to 375º F degrees. On slow speed in a mixer with paddle attachment, mix the Love'n Bake ™ Almond Paste with the sugar. Gradually add the egg to create a smooth paste. Mix until well blended. Spread the sliced natural almonds out on a large plate. Scoop a scant ¼ cup of the dough and roll it in the almonds, forming each piece into a 3-inch log.(note: you will only get 9-10 cookies at this size, so I suggest making them 1/2 the size). Curve into a crescent shape and position on a parchment-lined baking sheet. Bake until the cookies are lightly browned, for about 12 to 15 minutes.(Bake for 6-8 minutes for 1/2 size) While the cookies are baking, heat the apricot jam in a small pan or in the microwave oven until it is spreadable. Set aside. Remove the cookies from the oven then immediately brush each cookie with the melted jam. Cool the cookies on a wire rack then dip the ends into the melted chocolate if using.

Butternut Fennel Fettuccine

One For The Bookmark...

I made this a few weeks ago for a Sunday dinner and it was really delicious. As mild as the butter squash is, it really had a great flavor and added a new dimension to a basic vegetable pasta dish.

I adapted a marinade from one of Ina Garden's pasta salad recipes. The lemon juice in the marinade really helped bring out all the flavors in this dish. I also loved the crunch and nutty flavor from the pecans. And since this is the main protein in the recipe - the more the better!

You should try this one, it is simple to make and really satisfying!

It's even pretty before cooking...
Butternut Squash and Fennel Fettuccine
by Mixed Salad Annie

3 lb. butternut squash (1-inch) cubed & peeled
1 large leek, halved lengthwise, 3/4" slices, washed thoroughly
1 fennel bulb (or 2 small), top and bottom removed, halved lengthwise, 1/4" slices, washed thoroughly, (reserve fronds)
1/4 cup olive oil
1 teaspoon coarse sea salt
1/4 teaspoon black pepper
1 lb. uncooked fettuccine
1/2 cup whole pecans, toasted
1/4 cup (1 ounce) grated fresh Parmesan cheese

Dressing:
1 teaspoon lemon zest
1/4 cup lemon juice (about 1 large lemon)
1/4 cup olive oil
1/4 teaspoon fine sea salt
dash black pepper
1 tablespoon chopped fennel fronds

Add all ingredients to a small bowl and whisk to combine.

Preheat oven to 400°. Line a jelly roll pan with foil and spray with cooking spray.

Combine the squash, fennel, leeks, oil, salt and pepper in a very large bowl; toss well (reserve bowl). Transfer to the pan and bake at 4oo° for 25-30 minutes or until tender, stirring occasionally.

While the squash mixture bakes, cook pasta according to package directions. Drain. Place cooked pasta in reserved bowl. Add dressing; toss well. Transfer the squash mixture to the bowl containing the pasta along with all the accumlated juices; toss to combine. Top with pecans, sprinkle with cheese and serve.

Christmas Dessert...

Cherry Cheesecake for the Holiday...
So Apropos!

In keeping with my "healthier eating theme", I decided to go with a light New York style cheesecake. And who would know how to make the "best" light NY style cheesecake? America's Test Kitchen of course!
I do not own the America's Test Kitchens Best Light Recipe cookbook, but I did see this recipe on their tv show on PBS. I usually save the shows that I like on my DVR so that I can go back and watch them over when I want to make something, but this time no such luck. I had to search the internet for the recipe and finally found it.
I don't feel right to post the original recipe since I don't own the cookbook (even though you can find it just like I did) but I will tell you about some revisions that I made.
If you are a fan of America's Test Kitchen, you are probably wondering why I would make revisions to a very well tested recipe.

Well there were 3 simple reasons...

1. I do not own a 9" springform pan which the recipe calls for. I have a 10" pan and I was afraid that if I followed the recipe exactly and used the wrong size pan, something was bound to go wrong.
2. I decided to make this at the last minute and didn't have time to make their version of yogurt cheese which takes 10-12 hours.
3. I wanted to flavor the cheesecake with my own personal touches.

So here are my revisions:

1. Since I was using a 10" springform pan, I increased the amounts in the ingredients for the crust. I used...
11 1/4 whole graham crackers (and I used honey graham)
5 tablespoons of unsalted butter
1 1/2 tablespoons sugar

Also the size of the pan affected the cooking time. It was done in 1 hour and 15 minutes.

2. For the yogurt cheese I used...
12 ounces Greek yogurt and strained it for 3 1/2 - 4 hours
and then measured out 8 ounces or 1 cup

3. For the flavorings I used...
1/2 teaspoon lemon zest
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 can cherry pie topping~ to which I added 2 tablespoons amaretto liquor and 2 teaspoons almond extract

By the way, the cheesecake turned out really well, everyone loved it and I will definately use this recipe again!
P.S. I could email the recipe if it was an emergency ;P

Homemade Gifts

Chocolate Covered Pretzels...
they look easier to make than they are.

I found these cute containers at the Christmas Tree Shop. I usually find something there every year. I filled them with milk and dark chocolate covered pretzel nuggets. Not the easiest pretzel to cover. Because they are so small it was difficult get them out of the chocolate and to let them drip after dipping.

I filled these ornaments and small holiday trays with large sour dough pretzels dipped in dark chocolate. These were a little easier to manage.

Oh did I tell you that my first batch all turned gray?? Yeah, what a nightmare. I guess it had something to do with not tempering the chocolate. I have never tempered chocolate before and never really had a problem. I think I just left the chocolate on the heat (in the double boiler) too long. So anyway, I had to unwrap everything and start all over again. What a back ache~ literally! My back is killing me and this disaster didn't help.

Oh well, at least they turned out nice in the end! I hope everyone had a Merry Christmas and a Happy Holiday!