Best of Bridge Cookbook Review: Fudge Drops

Today I am excited to be reviewing another cookbook for you guys. This one is called Best of Bridge: Home Cooking. I am also excited to share a tasty recipe from the cookbook for fudge drops. These fudge drops are a super yummy dessert that are small but filled with flavor!

Here are the cookbook review questions:

1. How easy are the recipes to follow? Yes, I didn't care for the font of the recipes (is that a weird complaint?) but besides that the recipes were easy to understand.
2. Is the cookbook worth the investment? You get 250 recipes for $29.95, which I think is a pretty good deal.
3. Are the pictures amazing? They are good! Just take a look at those fudge drops.
4. Would I recommend it? Yes! If you are looking for recipes that are easy and traditional, this is the book for you.

"Enter his gates with thanksgiving and his courts with praise; give thanks to him and praise his name."

- Psalm 100:4 (NIV)

FUDGE DROPS
Yield: 2 1/2 dozen cookies

Ingredients

• 1 cup semi sweet chocolate chips
• 2 large egg whites
• pinch salt
• 1/2 tsp. white vinegar
• 1/2 tsp. vanilla extract
• 1/2 cup granulated sugar
• 1/2 cup unsweetened flaked coconut
• 1/2 cup chopped pecans

Cooking Directions

1. Preheat oven to 350 degrees.
2. Grease baking sheet or line with parchment paper.
3. In a small saucepan over low heat, melt chocolate chips, stirring until smooth.
4. Set aside to cool.
5. In a small bowl, using an electric mixer on high speed, beat egg whites, salt, vinegar and vanilla until frothy.
6. Gradually add sugar, 2 tbsp. at a time, beating until stiff, shiny peaks form.
7. With a spatula, fold in coconut and nuts gently but thoroughly.
8. Fold in melted chocolate just until mixture is lightly marbled.
9. Drop mixture by tbsp. about two inches apart on prepared baking sheet.
10. Bake for 12 to 16 minutes or until dry on top.
11. Let completely cool on sheet.

A Brilliant Christmas Gift!

For a long time a kitchen scale was a line on my Christmas wish list. And the day finally came when my little dream came true!

A kitchen scale was one of those random things I'd find myself coveting here and there. Ya know, a recipe calls for 8 ounces of noodles and all you have is a 32 ounce box - you take a wild and wrong guess and your dish is potentially ka-poosh. Or you have a 5 lb. bag of potatoes, but your recipe only calls for 2, argghh! Maybe you buy large quantities of meat and want to divide it into 1 lb. freezer bags... help! There were so many random situations I'd find myself in, just wishing I owned a blasted kitchen scale!

My dream came true in the form of the EatSmart Precision Elite Digital Kitchen Scale. Whew, that's an exhaustingly long name! But despite the laborious name, the thing is awesome!

In case you're wondering why, let me quickly divulge:

• it looks slick.
• It's durable - stainless steel durable!
• It stores ever so nicely.
• It measures in grams / ounces / kilograms / pounds
• You can easily subtract the weight of your bowl, dish or pan from the food you're weighing. The best feature ever!
• It weighs up to 15 lbs. You can even weigh packages!
• It's got an "easy to read" backlit LCD display.

Take my word, if you're looking for that perfect Christmas gift for your crazy family member or dear friend who just loves to cook, look no further. A kitchen scale was on my list for several years before I received it. But this scale was well worth the wait! You can purchase it through Amazon and, while you're there, make sure you notice it's 5 star rating!

The Best Chili Ever

Chili is one of the most fantastic foods I have ever eaten. I know that sounds over the top, but you have to admit that Chili is the perfect fall food. When you are sitting by the fire and need to warm up, what sounds good? Chili. When you come home from a long day at work and are hungry, what fills you up? Chili. When you visit your parents and they make you a delicious meal, what is on the stove? Chili. When it's a rainy and cold fall day on Friday, what do they sell at the football game? Chili. When the Vikings score a touchdown and you do your touchdown dance, what do you eat when you sit back down? Chili.

Okay, that was a bit excessive. But I think you get my point. Chili really is the BEST in the fall and winter. I recently learned how to make a yummy slow cooker chili (easy if you need to be gone all day) and I have jazzed up the recipe, so I am ready and excited to share it with all of you!

Our family serves the chili over rice with sour cream and cheese. I never knew people didn't eat chili over rice until college, and I am AMAZED that people don't! It's so good, trust me.

"For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life."
 - John 3:16 (NIV)

THE BEST CHILI EVER

Prep time: 30 minutes
Cook time: 6-8 hours
Total time: 8.5 hours
Ingredients

• 2 lbs. ground beef
• 1 onion
• 2 green peppers
• 1 15 oz can tomato sauce
• 1 15 oz. can diced tomatoes
• 2 tbsp. chili powder
• 1 tsp. minced garlic
• 1 1/2 tsp. cumin
• 1 tsp. salt
• 1 tsp. pepper
• 1/4 cup water
• 1 can kidney beans

Cooking Directions

1. Fully cook ground beef in skillet over stove
2. Finely chop green pepper and onion
3. With the exception of the kidney beans, add all the ingredients to the slow cooker.
4. Set the slow cooker on low for 6-8 hours.
5. For the final 20 minutes, put kidney beans in slow cooker and cook on high.
6. Serve over rice and enjoy (add grated cheese or sour cream if you would like)!

Flavoricious Stir Fry Sauce

My childhood was deprived of oriental foods. But the minute I bit into a forkful of stir-fry in college, I was hooked, line and sinker! Hu Hot Mongolian Grill is one of our happy places. The ability to have nearly unlimited options of meat, veggies and sauces to fabricate your own delightful, zippy dish is just plain exhilarating!

I started making stir-fry early on in our marriage. And let's just say it's rapidly evolved over our 7 years of life together! I began my stir-fry journey using only soy for the sauce (ha!). Then I began tossing teriyaki into that mix. I soon realized there are innumerable magnificent flavors that can join the zesty-fun! I'm seriously entertained by playing around with each stir-fry we make, but overall I've landed on this sauce recipe as our go-to. I hope you love it too!

"Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more than food, and the body more than clothes?" Mathew 6:25 NIV

FLAVORICIOUS STIR FRY SAUCE

Prep time: 5 -10 min.

Yield: About 4-6 servings

Ingredients

• 1/4 cup soy sauce
• 1/4 cup teriyaki sauce
• 1 cup water
• 1 tablespoon ground ginger
• 2 cloves garlic, crushed
• 1 tsp. sesame oil
• 1 tbsp. sugar
• 3 tsp. cider vinegar
• 1 tsp. lime juice
• 1/2 tsp ground cayenne pepper (more or less to taste)
• 1 tbsp. cornstarch

Cooking Directions

1. Combine all ingredients (except cornstarch) in a 2 or 4 liquid measuring cup and whisk well. You can store this in the refrigerator if it's easiest to prepare in advance.
2. Just before adding the sauce to your stir-fry, add and whisk in the cornstarch.
3. Pour the sauce into your stir-fry and cook until heated. Enjoy!

Hot Apple Cranberry Cider

Okay, I am going to take a quick second and complain. My husband and I just bought our first house. We love it. Both our daughters have their own rooms, we have a big driveway to fill with chalk drawings and we have giant glorious trees.

What's that you say? Having big giant trees comes with a price? You mean all those wonderful leaves that provided shade in August are going to fall down? And I have to rake them ALL? I spent two hours last week raking leaves in the backyard, while my girls jumped in them. Then my husband and I spent another two hours last weekend raking AND then I spent another hour raking and bagging the leaves yesterday. And guess what? It still looks like there are a million leaves in my backyard. :( I'm not complaining about our awesome house, we are so fortunate to have such a beautiful place and I'm not complaining about the trees, they provide tons of shade in the summer. But I've always heard people rave about the beautiful fall colors, nobody bothered to mention the tedious task of raking all the leaves.

But we did it, we managed to rake most of the leaves in our backyard. And after a long afternoon raking the leaves we came inside and I made this delicious warm drink. This cider is perfect for a fall afternoon, halloween party or a chilly morning on the porch. I made this cider a few times to perfect the recipe, hopefully you enjoy it as much as my family does!

"Whatever you do, work heartily, as for the Lord and not for men, knowing that from the Lord you will receive the inheritance as your reward. You are serving the Lord Christ."

- Colossians 3:23-24 (ESV)

HOT APPLE CRANBERRY CIDER

Cook time: 15 mins
Yield: 4 people
Ingredients

• 3 cups apple cider
• 1 cup cranberry juice
• 1/3 cup red hots (cinnamon candies)
• 1 tsp. sugar
• dash cinnamon
• 1 cinnamon stick

Cooking Directions

1. Combine ingredients in pot over stove.
2. Warm up over medium heat, stir continuously so cinnamon candies do not melt to the bottom of the pan.
3. Serve and enjoy!

Orange Fluff Jello Salad

It's my season of sharing other's genius recipes. I do love creating my own, but wowzers that's time-consuming. And time hasn't been my friend lately. While I wouldn't classify myself as an overall perfectionist in life, when it comes to writing and posting personal recipes, I AM. The thought of creating and giving you a recipe you'd invest money, time and anticipation into, only for you to then find repulsive or distasteful, literally terrifies me! Ohhh the pressure. So the simple truth is, I'll only give you what I find scrumptious. And sometimes (when time is lacking) that means sharing another blogger's gem.

Are you a member of the Jell-O Freak Club? I sure am. But I'd rather not have just a plain ol' bowl of giggly jello. Throw fruit, whipped cream, cream cheese and other goodies into the mix, though, and my mouth is doing flips.

This past weekend we had family visit. As I was planning what to make for Saturday's supper, jello salad came to mind and haunted my tastebuds. The lingering thought drove me to a desperate pursuit. I searched online, read reviews and tried to find an awesome jello salad that would make us all happy. I tried this recipe for an Orange Fluff Jello Salad from Six Sisters Stuff. I was happy I did! We all kept dippin' the spoon into the bowl for more. Jason's grandma even asked me for the recipe - now if that's not sayin' something!

"Charm is deceptive, and beauty is fleeting; but a woman who fears the Lord is to be praised." Proverbs 31:30

ORANGE FLUFF JELLO SALAD

Yields: 8-10 servings

Ingredients

• 1 large package Cook and Serve vanilla pudding (4.6 oz)
• 1 large package orange Jell-O (6 oz)
• 2 cups water
• 1 16 oz Cool-Whip (lite or fat-free is fine)
• 1/2 bag mini marshmallows
• 20 oz can pineapple tidbits (drained)
• 22 oz mandarin oranges (drained)
• 2 to 3 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

Directions

1. Mix together pudding, Jello, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

175 Essential Slow Cooker Classics: Santa Fe Sweet Potato Soup

Let's talk about slow cookers for a second. I know Spring and I have both raved about the joys of slow cookers, but let me just highlight a few amazing points. First of all, you can make your meal in the morning and it is ready by dinner. Sometimes, all you have to do is literally throw the ingredients in, no work at all! The house smells delicious all day long. And finally, the result is warm, hopefully tasty and there are often leftovers for DAYS.

With all this in mind, I was delighted to have the opportunity to review the cookbook, 175 Essential Slow Cooker Classics by Judith Finlayson. This book has 175 recipes for unique, yummy and flavor-filled dishes, all made using the beloved slow cooker. The cookbook begins with slow cooker tips, food safety information and then dives into the recipes. The book is broken down into the following nine sections:

1. Appetizers, Fondues and Savories
2. Soups
3. Beef and Veal
4. Pork and Lamb
5. Poultry
6. Fish and Seafood
7. Meatless Mains
8. Grains and Sides
9. Desserts

This cookbook is filled with many yummy recipes, but I thought I would include a recipe for Santa Fe Sweet Potato Soup. This recipe is perfect for a fall evening, just in time for October! Before we get into the recipe, here are the answers to our cookbook criteria.

Cookbook review questions:

1. How easy are the recipes to follow? Very easy! Some of the recipes are more complicated, but the instructions are very well-written and clear.
2. Is the cookbook worth the investment? The cookbook is $24.95 and worth it if you use your slow cooker often, or would like to invest in new and exciting recipes!
3. Are the pictures amazing? Yes! The photos are colorful and make the dishes look fantastic. 
4. Would I recommend it? Yes, it can help any cook broaden their skills using the slow cooker. 

"Be still, and know that I am God; I will be exalted among the nations, I will be exalted in the earth. The LORD Almighty is with us: the God of Jacob is our fortress." 

- Psalm 46:10-11 (NIV)

SANTA FE SWEET POTATO SOUP
Serves: 6-8 people

Ingredients

• 1 tbsp. vegetable oil
• 2 onion, finely chopped
• 4 cloves garlic, minced
• 1 tsp. salt
• 1 tsp. dried oregano leaves
• 6 cups vegetable or chicken stock
• 4 cups cubed (about 1/2 inch) peeled sweet potatoes
• 2 dried New Mexico, ancho or guajillo chile peppers
• 2 cups boiling water
• 1 jalapeno pepper, finely chopped (optional)
• 2 cups corn kernels, thawed if frozen
• 1 tsp. grated lime zest
• 2 tbsp. freshly squeezed lime juice
• 2 roasted red peppers, cut into thin strips
• Finely chopped cilantro

Cooking Directions

1. In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, salt and oregano and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add stock and stir to combine.
2. Add sweet potatoes and stir to combine. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until sweet potatoes are tender.
3. Half an hour before soup has finished cooking, in a heatproof bowl, soak dried chile peppers in boiling water for 30 minutes, weighing down with a cup to ensure they remain submerged. Drain, discarding soaking liquid and stems. Pat dry, chop coarsely and add to stoneware, along with the jalapeno pepper, if using. Working in batches, puree soup in a food processor or blender and return to slow cooker. (You can also do this in the stoneware using an immersion blender.) Add corn, lime zest and juice. Cover and cook on High for 30 minutes, until corn is tender. When ready to serve, ladle soup into individual bowls and garish with red pepper and cilantro.

Make Ahead: This soup can be partially prepared before it is cooked. Complete step 1. Cover and refrigerate for up to 2 days. When you're ready to cook, continue with the recipe. 

Courtesy of 175 Essential Slow Cooker Recipes by Judith Finlayson © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.www.robertrose.ca

Fiesta Slow-Cooker Chicken Tortilla Soup

Time to confess: this blog gig hasn't been top-priority for me this past week. Whhhhat? There are other things more important? You're appalled, aren't you? There's my list of daily things that need to be done, and my list of things I wish I had more time for. Pinterest is ashamed of me and Shutterfly shudders at our massive digital mess.

This photo is desperately lacking vibrancy. Call me an amateur!

Aren't days too freakin' short? My baby's naps are, THAT I know. The older I get the faster time zooms by. Why is that? Am I the only one experiencing this phenomenon?

I'm the creeper who enjoys thinking and walking through graveyards (during the day). It gets good gears turning. Am I making the most of my short life? One day I'll have a gravestone. Will my life lived have made an eternal difference?

Whoa, did I just dive waaay too deep for you? This IS a food blog, right? Yeah... but with it, you get ME (cheesy smile). The privilege of my doing the blogging is that I get to blab my (not always coherent) thoughts to you.

On a lighter note, my child loooved this Fiesta Slow Cooker Chicken Tortilla Soup...

No, really, she did...

The things I do to coerce my child to open her piehole...

"Winner, winner, tortilla-soup dinner!"

For reals, she downed this soup several dinners in a row and hooed for more (literally, like an owl). And you'll do the same. I can't steal credit for this splendid concoction and, for once in my life, I feel zero urge to tweak it. It's utterly perfect as is. It takes me less than 10 minutes to whip together and the ability to dump frozen chicken into the crock pot in the mornings brings songs to my heart.

If you want more instruction and gorgeous step-by-step photography on this keeper recipe, check out Heather Likes Food. This is the only recipe I've tried of hers but it's crazy yum. Serve it with tortilla chips, sour cream, fresh cheese and avocado... delish!

Photo credit goes to heatherlikesfood.com

"For the wages of sin is death, but the gift of God is eternal life in Christ Jesus our Lord."
Romans 6:23 NIV

FIESTA SLOW-COOKER CHICKEN TORTILLA SOUP

Prep time: 10 min.

Cook time: 6-8 hours

Ingredients

• 1 can (15 oz) petite diced tomatoes
• 1 can (10 oz) red enchilada sauce
• 1 can (4 oz) diced green chilies
• 1 can (14.5 oz) black beans, drained
• 10 oz frozen corn kernels
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 tsp kosher salt
• 1 tsp oregano
• 1/4 tsp black pepper
• 1 bay leaf
• 2 boneless/skinless chicken breasts (no need to thaw)
• 1/2 cup fresh cilantro, chopped
• 2 limes, juiced
• tortilla chips, cheese, sour cream, avocado for serving

Instructions

1. Combine all ingredients except for the cilantro and lime juice in a slow-cooker.
2. Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
3. Remove chicken from soup, shred into bite-sized pieces and return to soup.
4. Stir in chopped cilantro and lime juice.
5. Serve with tortilla chips, cheese, sour cream, and avocado if desired.                

All recipe credit goes to Heather Likes Food!      

Raspberry Coffee Cake

I have to admit I am a little sad summer is coming to a close. Okay, I know summer vacation has been over for a few weeks (and autumn starts tomorrow), but I'm holding onto these last warm summer days. My family had an amazing and busy summer. We went to Colorado and Door County, moved out of our apartment and bought a house! All while keeping up with our two rambunctious toddlers.

Even though I am going to miss summer, I love fall. Football games, the crisp cool air, apple orchard, bonfires, all of it. I love the anticipation of the holidays and am really getting excited to start making holiday-themed recipes!

Another good thing about autumn? Fall raspberries. My parents moved to Minnesota about a year ago and their new garden is full of raspberries in the fall. I enjoy eating them plain, but who doesn't like to throw together a nice yummy coffee cake?

This coffee cake is the perfect treat for a play date or dessert. The tartness of the raspberries is balanced by the sweet mini-chocolate chips. If you can get ahold of fresh raspberries they really add to the flavor. And of course, this recipes goes well with a warm cup of coffee!

"Therefore as God's chosen people, holy and dearly loved, clothe yourselves with compassion, kindness, humility, gentleness and patience."
- Colossians 3:12 (NIV)

RASPBERRY COFFEE CAKE

Prep time: 15 mins.
Cook time: 40 mins.
Ingredients

• 1 cup fresh raspberries
• 3 tbsp. brown sugar
• 1 cup all purpose flour
• 1/3 cup sugar
• 1/3 cup mini semi-sweet chocolate chips
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup vanilla yogurt
• 2 tbsp. melted butter
• 1 tsp. vanilla
• 1 egg
• 1/3 cup confectionary sugar
• 1 tsp. milk
• 1/4 tsp. vanilla

Cooking Directions

1. Combine raspberries and brown sugar and set aside.
2. Combine flour, sugar, mini chocolate chips, baking powder, baking soda and salt.
3. Mix together yogurt, melted butter, egg and vanilla flavoring.
4. Stir the yogurt mixture into the dry ingredients.
5. Prepare a 8 inch round cake pan with butter or shortening (I used a square pan, but a round one will work better).
6. Spread 2/3 of the batter into the cake pan.
7. Spoon the raspberry mixture over the batter and then spread the rest of the batter over the raspberries.
8. Bake at 350 for 40 minutes or until knife inserted into batter comes out clean.
9. Make a glaze with 1/3 cup confectionary sugar, 1 tsp. of milk and 1/4 tsp. vanilla flavoring.
10. Drizzle over cooled coffee cake.
11. Enjoy!

Delicious Crockpot Ham and Bean Soup

Have you tasted ham and bean soup? Do ya love it/like it? Or maybe the thought of being a gassy mess after indulging freaks you out? (don't run away - that concern will be calmed!;)

This deliciously creamy soup brings back a flood of sweet memories. My Grandpa loves to brag about his ham and bean soup. While Grandma's their master-mind chef, Grandpa concocts a few things and when he does he can't shut-up about his creations. I truly think he's just SHOCKED he can make something that tastes so good. And, boy, is it gooood!

Upon sitting down with our tasty bowl of soup and sweet cornbread, Jason immediately began gushing over his love for this meal. He questioned why we don't have it more often. I thought for a moment and realized it's because I often cook on the fly, scrambling for an awesome meal that we happen to have all the ingredients for, two hours before suppertime. Ahhhhh! A practice so not conducive to this recipe because it requires the beans to soak overnight. Truly, I need to get my last-minute butt in gear and pre-think meals just a bit more, effectively diminishing meal-stress!

To address the gas-factor... yes, it's true, beans can deliver hard-to-digest components that create air bubbles inside, which rarely exit the body pleasantly. I'm no scientist, nutritionist or expert but have read and heard that there are 3 reason to soak your beans:

• So your house doesn't smell like flagellants (just had to use that word). Soaking your beans diminishes the culprits that cause unwanted secretions.
• To diminish cooking time
• If you want tender beans

There ya have it people - soak your beans. PLEASE. How do you do it? Glad you asked. I suppose there are a few methods, but I just rinse mine (to eliminate any stems or debris), cover them with cold water and soak them overnight.

The next morning I drain the beans with cold water and chuck them into the crock pot along with everything else. Aren't crock pot meals fantastic?!

Now, put the lid on your crock pot, set it to low and let it cook for 8-10 hours. A lovely aroma will flow through your house the entire day, getting you so ready to dive in at suppertime.

I'm still playing the "trial and error game" when it comes to nailing the perfect cornbread. For now, I used this recipe from Food.com. I crave a tasty, sweet, moist cornbread that doesn't crumble all over my plate. This recipe satisfied most of my cornbread dreams, but I will continue to search for that "hidden treasure" recipe that's out there somewhere!



"When pride comes, then comes disgrace, but with humility comes wisdom."
Proverbs 11:2 NIV

DELICIOUS CROCKPOT HAM AND BEAN SOUP

Prep time: 20 min.

Cook time: 8-10 hours

Yield: About 6-8 servings

Ingredients

• 1 lb dried great northern beans
• 1 ham bone
• 2 cups diced, cooked ham
• 4 cups chicken broth
• 4 cups water
• 1 medium onion, chopped
• 3 large carrots, shredded
• 3 large celery sticks, chopped
• 1 tsp minced garlic
• 3 tsp dried parsley
• 2 bay leaves
• 3/4 tsp salt
• 1/2 tsp ground pepper

Cooking Directions

1. Soak your dried beans overnight: rinse off any stems or debris, amply cover beans with cold water, put a lid on and let them soak all night.
2. The next morning rinse your beans with cold water and throw them into the crock pot along with remaining ingredients.
3. Set your crock pot to low, cover, and cook for 8-10 hours.
4. Before eating, remove your hambone and separate any delicious meat off, throwing this back into the soup. Discard the bone and fat.
5. Serve your soup WITH cornbread (cornbread is quick and easy to throw together). Ham/bean soup and cornbread complement each other SO well! See above for the cornbread recipe I used.

Helpful tip: For this recipe and other ham recipes I make, I like to buy a whole, precooked ham. I bring it home to slice and chop it up. I separate the ham into quart freezer bags - 2 cups in each. It lasts for a while and saves us money! Woot-woot!

Chocolate Cinnamon Banana Bread

Growing up my nickname was Hannah Banana. My dad called me that, many of my coaches used that nickname and many of my friends. Of course, with a nickname like Hannah Banana I had to like bananas. And I do!

Banana's are an amazing fruit. They have tons of potassium and all that really good stuff (obviously I'm super knowledgeable about nutrition). Beside being amazing on their own, I really like things that have banana in them. I love banana smoothies, banana chips, banana splits and banana pudding. But most of all I love banana bread.

There are so many types of banana bread. You have classic banana bread, banana nut bread and, of course, chocolate chip banana bread. The list goes on and on and the recipes for these breads can fill a book. I wanted to try something new.

So, I looked at various recipes for classic banana bread (which I have made and loved), and stumbled upon a yummy chocolate banana bread recipe. I had to modify many of the ingredients based on my baking supplies, and the bread I made actually turned out really yummy. I had four-taste testers and they all approved, so I'm hoping you enjoy it too.

Note: You can add chocolate chips or nuts for texture.

"Then Jesus declared, 'I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty." 
- John 6:35 (NIV)

CHOCOLATE CINNAMON BANANA BREAD

Ingredients

• 3 large very ripe bananas
• 1 tsp. butter for baking pan
• 1/3 cup melted butter
• 3/4 cup brown sugar
• 1 tsp. salt
• 1 large beaten egg
• 1 tsp. vanilla extract
• 1 1/2 cup flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. cinnamon
• 1 tbsp. powdered sugar (for sprinkling on top)

Cooking Directions

1. Preheat oven to 350 and prepare to use the center rack
2. Use teaspoon of butter to prep a 5x9 loaf pan 
3. Using a blender or fork puree bananas until smooth
4. Add melted 1/3 cup of butter to banana puree
5. In a large bowl, mix brown sugar and salt into the banana puree
6. Then add egg and vanilla extract to mixture
7. In a separate bowl, mix flour, cocoa powder, baking soda and cinnamon
8. Add the dry mixture to the banana mixture in the large bowl
9. Gently stir them together until everything is mixed together (do not over mix!)
10. Bake for 1 hour
11. To ensure the bread is done, place a knife or toothpick in the bread and make sure it comes out clean
12. Flip the pan over when the bread has cooled slightly (the bread should come out in one piece)
13. Place on plate and dust with powdered sugar
14. Serve with butter

Asian Spring Rolls

This recipe is a labor of yum. It was totally worth the time investment and demands it's position as a new go-to recipe in the Kane-Crib. Jason and I have the unforgettable memory of biting into our first Asian Spring Roll... the fresh taste and texture is embedded in our minds and mouths.

A few years back, some Korean friends invited us over for supper and served us Asian Spring Rolls. Wowzers, so good!! We were given this fascinating rice paper thingy that we dipped into warm water, allowing it to become translucent and fun.

Then we jammed all kinds of fresh goodies inside...

And rolled it up, dipping it into a delicious sauce.

My mouth waters just reminiscing. Fer reals.

I don't own the exact recipe that we ate then, but decided I HAD to try making Asian Spring Rolls at home. 'Cause if you loved it, why not recreate it and enjoy it for the rest of your life on earth? Genius thought.

I learned lots while putting together this recipe. I researched recipes online, watched YouTube videos, tried various ingredients inside the roll, and tweaked the peanut sauce several times to get it to a happy-place.  And now, time to broadcast my new-found wisdom... you're welcome ;)

• If you can, use Rice Vermicelli Noodles in your rolls. I tested them with and without and highly vote them in! They add texture and substance and help keep the roll from falling apart when bitten into. Plus, they're just plain cool.

• Just shred your veggies, dude! I initially cut the veggies into strips 'cause some recipes called for this. But the veggies just tore through the rice paper when I attempted to roll it up. Fail.

• Crab meat = yum. Confession: I use crab sticks and chop them into pieces - they're cheaper than real crab and still taste great to me. You can substitute ground pork, tofu or shrimp if you prefer these proteins.

• If you assemble your spring rolls on a large wooden cutting board (like I did), either wet or grease the wood first. Neglect to do this and the rice paper will stick to it, adding unnecessary wrinkles to your forehead. 

• If you can access fresh herbs, throw 'em in! I used fresh basil leaves and there was a significant difference in taste when I ran out. Fresh cilantro and mint leaves are also great additions.                                                                                                     

• Do your best to eat your spring rolls fresh. We couldn't eat all that I had prepared so I refrigerated and saved them for another day. Simply, not as good. The rice paper became funky dunky.

You really have a lot of freedom with what to stuff inside. Our recipe includes what we thought was tasty and authentic but you can certainly tweak it if you find an item that offends your t-buds.

Don't know how to fold your rolls? There are many different methods. I found this video helpful.

Alright, enough said, time for you to cook "outside your box" and try this fantastic meal. Well, technically it's an appetizer, but we like it so much we make it into DINNER!

"Do not be overcome by evil, but overcome evil with good." Romans 12:21 NIV

ASIAN SPRING ROLLS

Prep time: 1 hour

Yields: 15-20 rolls

Rice Paper and Filling Ingredients

• 16 cm. Rice Paper. I used THESE, found at Walmart
• 1 cup shredded carrots
• 1 cup shredded cucumber, unpeeled
• 1 cup shredded radishes
• 3 large eggs, scrambled
• 1 1/2 cups chopped crab or crab sticks
• 1 cup cabbage, chopped
• fresh basil, cilantro or mint leaves
• 1/2 of an 8 oz. package of Rice Vermicelli Noodles, cooked and drained according to directions

Peanut Sauce Ingredients

• 1/2 cup peanut butter, smooth
• 4 tbsp. Hoisin sauce
• 4 tsp. soy sauce
• 1 tbsp. lime juice
• 2/3 cup water
• 1/2 tbsp. sugar
• 1 medium garlic clove, crushed
• 3/4 tsp. ground red pepper, more or less to taste
• 1/4 tsp. sesame seed oil

Directions

1. Prepare all your filling ingredients and set them aside on an easy-to-grab-from plate or dish (see above photo)
2. Mix the peanut sauce ingredients with a whisk and refrigerate until ready to use (you can prepare this way in advance if you wish)
3. Grab a 9 inch pie plate and fill it with hot tap water. Place a rice paper into the water, covered, for 5 seconds. Pull it out and lay it on a clean, flat surface (if you lay it on wood, make sure to moisten the wood surface with water or oil first).
4. Immediately place a bit of each filling ingredient (about 1 tsp. or less) on one side of the rice paper. Once you have each item represented on your rice paper, begin folding it. Visit the YouTube video linked above to see how to do this.
5. Repeat this process for each Asian Spring Roll.
6. Serve your spring rolls whole or cut in half (at an angle). Warm up the sauce in a microwave and dip your spring rolls into the sauce. Delicious!

Colorado Trip Post

My family just got back from a trip to Pagosa Springs, Colorado. Can I just tell you it might be my new favorite place? Lists are the best things ever, so I am going to list my favorite things about Pagosa Springs. Then I'll show you a few AMAZING photos of Colorado along with a twist on the normal recipe post. Instead of a normal recipe, I am including the "recipe for a great hiking lunch". There may be a few more vacation themed posts later (like some outstanding restaurants we dined at), so hopefully this won't bore you at all!

Property of Thyme for Grace | Please do not distribute.

10 AMAZING THINGS ABOUT PAGOSA SPRINGS

1. The Hot Springs. They are wonderful, rejuvenating and simply amazing! We went twice. Also, a great place to take the kids for an entire day of fun. We visited The Springs Hotel Hot Springs.
2. The San Juan River. We tubed down it, which sounds super relaxing, but it was not. It was basically a sport complete with myself, my sister-in-law and my husband flipping off our tubes into waterfalls.
3. The cool mountain air in the evening. It is refreshing.
4. Hiking. We did the Piedra Falls hike and the Fourmile falls hike, which was really hard (with two kids, lunch for 6 and gallons of water). The mountain views, waterfalls and wildlife were awesome.
5. The laid-back atmosphere that is Pagosa Springs. Most things are closed after 6 pm, which is fine because it's time to enjoy family and friends!
6. Mesa Verde. It is a 1.5 hour drive from Pagosa, but it is AMAZING. 
7. The evening sunsets over the San Juan Mountains. 
8. The horses. We rented a house and the neighborhood our house was in had tons of horses! It was fun to look out the window with my toddler and see the horses. We didn't go horseback riding, but we will when the girls are older. 
9. Durango, Colorado is very close and has a ton of great options for eating, shopping and adventures. The town has been devastated by the mining spill into the Animas River, but there was still a lot to do there.
10. The drive through Colorado to get to Pagosa. Pagosa Springs is in the Southwest corner of the state, therefore you get to drive through most of the state to get there. You can choose your route and enjoy the gorgeous views!

Here are a few photos!

Property of Thyme for Grace | Please do not distribute.

Property of Thyme for Grace | Please do not distribute.

"He replied, "Because you have so little faith. Truly I tell you, if you had faith even as small as a mustard seed, you can say to this mountain, 'Move from here to there,' and it will move. Nothing will be impossible for you."

- Matthew 12:20 (NIV)

Property of Thyme for Grace | Please do not distribute.

HIKING PICNIC LUNCH

Prep time: 20-30 minutes plus time the night before to make chicken salad
Serves: 6-8 people
Ingredients

• 6-8 turkey, ham or roast beef sandwiches
• 8-10 Granola Bars
• 1 watermelon (cut up and ready to serve)
• 3-4 bananas
• 3 small bags of pretzels
• 3 small bags of trail mix
• 1 block of brie cheese
• 1 sleeve of crackers for the brie cheese
• 1 large tupperware of Spring's chicken salad without the buns
• lots of water
• lots of Gatorade

Cooking Directions

1. Hike to your location
2. Eat this yummy lunch in a stunning setting
3. Regain your energy to hike back to your car
4. Take MANY photos and enjoy the fresh air!

Property of Thyme for Grace | Please do not distribute.

Note: I realize the "hiking lunch" is basically an excuse to call this post "good" for a food blog! :) Thanks for letting me share my vacation adventures with you!

Dare to Bake: Spiced Chocolate Cupcakes

Mention cupcakes in conversation and you'll take me to a table with a beautifully plated cupcake (for some reason it's always chocolate). I'll literally taste it as I imagine the fork in my mouth, delivering fluffy sweetness to my anxious taste buds. It's easy to imagine then how pumped I was to get the Dare to Bake cookbook. Why? 'Cause it's...

ALL. About. Cupcakes.

And I'll just say, I'm a HUGE fan of Cupcake Wars. I've watched every episode available on Netflix. The gal who wrote this cookbook was on Cupcake Wars and defeated her competitors. That fact alone made it 10x more appealing to me; I remember that episode! And if she won, she's gotta know something about cupcakes, right?

This book is fun because it has unique cupcake recipes - not your typical stuff. I baked the Spiced Chocolate Cupcakes (recipe below) and they were excellent. I really want to (and will) try the Pistachio Cardamom Cupcakes and the Pomegranate Ginger Cupcakes. I intended to make the Mango Saffron Cupcakes (I'm crazy about mangos) but our local grocery store doesn't carry cardamom or saffron - boo. Another day!

This cookbook is broken down into 4 parts: Daring Creations, Crowd Favorites, Vegetable/Savory, and Cocktail Inspired. The sections I'll get the most happiness from are Daring Creations and Crowd Favorites. I s'pose you don't need this random fact, but I'll throw it in, I didn't know that amazing cupcakes require so much butter! Too bad, really, but I'll pretend I don't know the quantity. And, there are recipes (like the one below) that don't require boatloads of butter.

To answer our cookbook review questions:

1. How easy are the recipes to follow? Super easy. She's extremely thorough and descriptive.
2. Is the cookbook worth the investment? It's $19.99 on Schiffer Publishing. I do think it's worth that dough based on it's content. It'd be an excellent gift for someone who enjoys baking.
3. Are the pictures amazing? Incredibly better than the ones I take.
4. Would I recommend it? Definitely. Keep in mind I've only tried one recipe from this book. Maybe once I get more under my belt I'll update this post.

A note on the recipe below: I made the cupcake batter for 24 cupcakes. But I baked 12 at a time (a few days apart) since we couldn't consume 24 fast enough. Because I did this I halved the meringue and ganache recipes. It turned out that I only needed half of each for all 24 cupcakes!

"Not everyone who says to me, 'Lord, Lord.' will enter the kingdom of heaven, but only he who does the will of my Father who is in heaven." Matthew 7:21

SPICED CHOCOLATE CUPCAKES

Cupcakes

• 1 3/4 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp. cayenne pepper
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 cups buttermilk
• 1/2 cup vegetable oil
• 1 tbsp. vanilla extract
• 1 tsp. almond extract
• 2 cups sugar
• 2 large eggs

Meringue Filling

• 3 cups sugar
• 1 cup water
• 6 large egg whites at room temperature
• 2 tbsp. light corn syrup
• 1 tsp. vanilla extract

Cayenne Pepper Ganache

• 2 cups semisweet chocolate chips
• 2 cups heavy whipping cream
• 2 tbsp unsalted butter
• 1/2 tsp. cayenne pepper

Cupcake Instructions

1. Preheat oven to 325. Line a cupcake pan with 24 cupcake liners. Sift the flour, cocoa powder, cayenne pepper, baking powder, baking soda and salt into a bowl. Combine buttermilk, oil, and vanilla and almond extracts in another bowl and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, mix eggs and sugar, until the eggs are fully incorporated, about 3 minutes on medium speed. Turn the mixer to a lower speed, then add the flour mixture and the liquids, alternating between the two, beginning and ending with the flour.
3. Fill the 24 cupcake liners two-thirds full with batter and bake for 20-22 minutes, until the cupcakes are baked through. Cool cupcakes completely.

Filling Instructions       

1. Before using the stand mixer, make sure it is completely clean and clear of greasy residue, because grease will ruin the filling. To do so, wipe the inside of the bowl with a paper kitchen towel dampened in white vinegar.
2. In a small saucepan combine sugar and water and cook at medium heat, stirring slowly until the sugar dissolves. Let the syrup cook until it begins to boil; it will become clear in color.
3. While the syrup is cooking, place egg whites in a stand mixer fitting with the whisk attachment and beat at high speed. The egg whites will become frothy; continue to beat until they have a thick and foamy consistency. Make sure the egg whites are beaten well throughout the bowl, continuing to beat until the mixture becomes stiff enough to hold peaks.
4. Once the syrup is boiling and clear (no grains of sugar in sight!), let it cook for about 2 minutes, making sure it doesn't turn brown. Remove the sugar syrup from the heat. Immediately start beating the egg whites again at high speed, and very slowly start adding the syrup a little at a time, continuing this process until you pour all the syrup. Add the corn syrup and continue to beat for an additional 2 to 3 minutes until the meringue gets thick. Finally, add the vanilla extract. Beat for a few extra minutes until you see stiff peaks and the meringue is thick and smooth.

Ganache Instructions       

1. Combine semisweet chocolate chips, heavy cream and butter in a heatproof glass bowl and cook on top of a double boiler, stirring constantly until all the chocolate has melted. (You can also combine the chips and heavy cream in a microwave-safe glass bowl and microwave in increments of 30 seconds, stirring in between, until the chocolate is completely melted. Then stir in the butter until completely melted.)
2. Stir in cayenne pepper.               

 

To assemble: Allow the cupcakes to fully cool. Using an apple corer, remove a piece of each cupcake from the center, fill the cupcakes with the meringue filling and finally, dip each cupcake individually in the lukewarm ganache.         

Makes 24 cupcakes.