Author Archives: lambyknits01

Buttermilk Waffles

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School  just started up again and breakfast time can be a bit of a hassle, and I love having waffles in my freezer for easy, no-brainer breakfasts. I doubled this batch and it made 14 – 1/2 cup waffles that I “healthified” slightly by using whole wheat pastry flour and some grapeseed oil instead of all butter. These are lightly crispy, fluffy with just a touch of sweetness; and they don’t even need syrup. Once the waffles cool, I pull them apart, stack them, bag them and freeze them. Depending on how much time I have in the mornings, I’ll reheat them in my oven at 35o for 7-10 minutes – or if we’re running late, the microwave works just fine. Thanks for reading, enjoy!

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Buttermilk Waffles – slightly adapted from Completely Delicious

**Click the link for the unmodified recipe**

  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 cups AP flour
  • 1/4 cup butter
  • 1/2 cup grapeseed oil
  • 1/2 cup sugar
  • 1/2 cup arrowroot powder or cornstarch
  • 4 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 1/2 cups buttermilk
  • 4 eggs
  • 2 tsp. vanilla extract

Directions –

In a large bowl, combine the flour, sugar, cornstarch, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, melted butter and vanilla. Add the buttermilk mixture to the dry ingredients and stir until just combined.

Preheat a waffle maker according to manufacturer’s instructions. Grease with non-stick spray if necessary. Pour scant 1 cup batter into the hot waffle maker (1/2 cup for smaller waffle irons). Cook until golden brown, and serve.

Salad with Maple-Dijon Dressing

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It’s a new year and I tend to get inspired to eat a little healthier. This is a really simple, light but flavorful salad with lots of textures and flavors. Use whatever you have to make it interesting, because salads can be so bland and boring. I listed goat cheese in the ingredients even though I didn’t have any, but it would have been a nice tangy, creamy addition. Thanks for reading, enjoy!

Maple-Dijon Dressing – adapted from The Six o’clock Scramble

  • 1/4 cup extra virgin olive oil
  • 1/8 cup balsamic vinegar
  • 1 Tbsp. pure maple syrup
  • 1 tsp. Dijon mustard
  • 1/4 tsp. herbes de Provence

Salad –

  • grilled chicken, chopped
  • apple, sliced
  • tomatoes
  • almonds, chopped
  • crumbled goat cheese

Directions –

Place all dressing ingredients into a lidded jar and shake well to combine.  Spoon over your salad greens and toss.

Creamy Chicken and Rice Soup

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I had just enough leftover chicken to make this, plus everything else on hand to make this recipe – I love that! This was perfect for a Sunday lunch and we all enjoyed it with our favorite crescent rolls. Thanks for reading, enjoy!

Creamy Chicken + Lemon Rice Soup – adapted from Simply Scratch

  • 1 tablespoon Olive Oil
  • 1 small onion, diced
  • 2 medium peeled carrot, diced small
  • 2 stalks celery, diced small
  • 8 cups chicken stock or broth
  • 3/4 cup white rice
  • 2 tablespoons fresh lemon juice, strained
  • 2 whole eggs, beaten
  • kosher salt and fresh black pepper to taste
  • 1 heaping cup leftover shredded chicken

Directions –

Heat your Dutch oven over medium heat and add one tablespoon of olive oil.

Sauté the diced carrots and celery until they’re just starting to soften. Pour in the low sodium chicken broth and bring to a boil.

Pour in the 3/4 cup of long grain rice. Cover the pot with a tight fitting lid and reduce the heat to medium high. Cook the rice for 20 minutes; stand nearby just in case there’s a boil-over.

In a bowl, beat the two eggs and add in the lemon juice. Once the twenty minutes are up, remove the lid to the soup and gather some of the broth into a ladle. While stirring, slowly pour in the hot broth into the egg mixture. Then pour the warmed egg/broth mixture into the Dutch oven and stir.

Add in the shredded chicken and minced parsley. Taste the soup and check the seasonings, season with salt and pepper to your liking.

One Bowl Chocolate Cake with Dark Chocolate Mascarpone Frosting

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I decided this holiday season to start some new traditions for my family. Before Christmas, the kids and I attempted to make a gingerbread house from scratch…next year we’ll work out all the kinks and I’ll post those results 😉 We never do anything for the New Year, so I decided it would be fun foods for dinner (the kid’s choice) and a cake to celebrate and make a “wish” on (actually, we’re going to announce what goals we’d like to meet for the New Year).

Verdict: Yum! The cake itself is fairly lean, but the three sticks of butter and cup of mascarpone cheese more than makes up for that! 😉 This cake is a new favorite and I love that it makes a double layer 8-inch, cute, little cake 😉 Oh, and the frosting! It’s fluffy, rich, but not too sweet. It makes a huge batch (about 4 cups) so I used about half and froze the rest. Oh, and I piped “2014”  with melted white chocolate with some coconut oil mixed in to make it thin it out and make it smooth. Thanks for reading, enjoy!

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One-Bowl Chocolate Cake – adapted from Martha Stewart

  • 3/4 cup unsweetened Dutch cocoa powder
  • 1 1/2 cups unbleached cake flour (150 grams) or AP flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup buttermilk
  • 3/4 cup water + 3/4 tsp espresso powder (*espresso optional*)
  • 3 tablespoons safflower oil
  • 1 teaspoon pure vanilla extract

Directions –

Preheat oven to 3o0 degrees. Butter two 8-inch round cake pans (2 inches deep); grease and line each cake pan with parchment paper. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water/espresso powder, oil, and vanilla. Beat until smooth, about 3 minutes.

Divide batter between pans (my portions weighed 1 pound 2 ounces). Bake until set and a toothpick inserted into the centers comes out clean, about 40 – 45 minutes. Let cool for 15 minutes. Turn out from pans. Transfer, face-up, to wire racks. Let cool completely. Wrap and freeze layers if desired.

 

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Dark Chocolate Mascarpone Frosting – adapted from Not So Humble Pie
*frosts a 8-inch two or three layer cake 

  • 1 pound semisweet chocolate, finelly chopped
  • 6 tablespoons dutch-processed cocoa powder
  • 6 tablespoons boiling water
  • 3 sticks (1 1/2 cups or 339g) unsalted butter, room temperature
  • 1 cup mascarpone cheese (or in a pinch, cream cheese)
  • 1/2 cup powdered sugar
  • pinch salt

Directions –

Combine the boiling water and dutch processed cocoa. Mix well to remove any lumps and then set aside to cool.

Melt the chocolate over a double-boiler and then set aside to cool. Allow the melted chocolate to come to room temperature before using (otherwise it will melt your butter and that’s bad), this should take 25-30 minutes.

Once the chocolate is cool, beat the butter and powdered sugar in your stand mixer with the paddle attachment until light and fluffy (roughly 4 minutes).  While it is mixing, combine the mascarpone cheese with the cocoa powder slurry.

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Once the butter is light and fluffy, add the cooled melted chocolate to the butter and beat until uniform, scraping down the sides as needed.  Then add the mascarpone cocoa mixer and beat until well combined.  The frosting should be ready to use, however if it seems too soft you can place it in the refrigerator for 10 minutes and it will firm up.

Reese’s Peanut Butter Cup Cheesecake

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Yeah – definitely not something you would want to make more than once a year! The crust starts out with 24 Oreo cookies and a half stick of butter  – not to mention the roasted peanuts!  There are also 16 Reese’s cups in and on this cake, 2 pounds of cream cheese, 1 cup of peanut butter…Thankfully, there will be at least 10 people who might be willing to try this. I don’t know many people who would turn down a Reese’s 😉

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Verdict: It’s a little too sweet for my taste, but no one else complained 😉 We have half a cake left, but I have several people in mind to share this with 😉 Thanks for reading, enjoy!

Ruggles Reese’s Peanut Butter Cup Cheesecake – adapted from Food.com **Plan ahead–cheesecake needs to chill for at least 4 hours**

For the Crust:

  • 4 1/2 cups crushed Oreo cookies
  • 1 cup chopped roasted peanuts
  • 1/2 cup butter, melted

For the Filling:

  • 2 lbs cream cheese, softened
  • 5 eggs, at room temperature
  • 1 1/2 cups firmly packed brown sugar
  • 1 cup smooth peanut butter ( not natural-style)
  • 1/2 cup whipping cream
  • 1 teaspoon vanilla extract
  • 12 Reese’s Peanut Butter cups, broken into small pieces

For the Topping:

  • 1/2 cup Reese’s Peanut Butter chips
  • 1/2 cup semi-sweet chocolate chips
  • 1/4-1/2 cup heavy cream
  • 4 Reese’s Cups, chopped

Directions –  

To Make The Crust: Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter. Pat the crust mixture onto bottom and sides of a 10-inch springform pan.

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To Make The Filling: Beat cream cheese in bowl of electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add sugar, peanut butter and cream; mix until smooth. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.

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Pour filling into prepared crust. Place springform pan into a larger baking pan. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.

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Bake at 275°F 1-1/2 hours, or until firm and lightly browned. Remove from the oven and allow to cool on a wire rack for one hour. You may run a knife along the edge of the cake to loosen it from the pan somewhat. Refrigerate for at least 4 hours.

For the Topping: Pour the cream into a microwave safe cup for about 45 seconds. Pour the hot cream over the peanut butter and chocolate chips and don’t stir for about three minutes. Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate. Add more hot cream to thin out the ganache if needed. Add chopped Reese’s to the cheesecake and then drizzle the ganache over all.

Double Chocolate Deep Dish Cookies

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Quick Post: I decided to change-up my usual deep dish cookie recipe and kick it up a notch with some extra chocolate. How bad could that be? These were so rich, and I could only eat about half of it! It didn’t help that I added hot fudge sauce to the already sweet vanilla ice cream…

Thanks for reading, enjoy!

Double Chocolate Deep Dish Cookies – adapted from Lavain Bakery via Annie’s Eats

  • 1 stick (1/2 cup) unsalted butter, cubed
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup cocoa powder
  • 1 cup +2 TBSP AP Flour
  • 1/8 tsp. salt
  • 1 1/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees, and prepare 4 – 6 ounce ramekins for batter. In a large bowl, combine butter and sugar. Beat together until light and fluffy, 2-3 minutes. Blend in the egg, scraping down the bowl as needed. Mix in the cocoa powder until well blended, add the flour, salt and baking powder to the bowl and mix on low speed until well incorporated. Fold in the chocolate chips with a spatula. Divide the dough into four equal parts and lightly press down into buttered ramekins. Bake for 18-20 minutes, remove from oven and cool slightly. Top with a generous scoop of vanilla ice cream.

Turkey Tetrazzini

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This was a great use for the leftover turkey breast  from Thanksgiving and it was so good! I might have to roast another turkey to make this again soon 🙂 This recipe makes at least 8 to 10 servings, but it reheats really well. Thanks for reading, enjoy! 🙂

Turkey Tetrazzini – adapted from Brown Eyed Baker

  • 12 ounces mushrooms, sliced
  • 11 tablespoons (5½ ounces) unsalted butter, divided
  • ¼ cup all-purpose flour
  • 12 ounces egg noodles
  • 1½ cups whole milk
  • ¼ cup heavy cream
  • 2 cups turkey stock (can substitute chicken stock/broth)
  • ¼ cup white wine (can substitute stock or broth)
  • 3 cups chopped cooked turkey
  • 1 cup frozen peas
  • 6 ounces Gruyère cheese, shredded (about ¾ cup shredded), divided
  • 3 ounces grated Parmesan cheese (about ⅔ cup), divided
  • Salt and pepper, to taste
  • 1 cup panko bread crumbs

DIRECTIONS:

1. Preheat oven to 375 degrees F. Butter a 9×13-inch baking dish; set aside. Fill a large pot with water and put it over high heat to boil.

2. In a large, 12-inch skillet with sides, melt 3 tablespoons of the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until all of the liquid has evaporated, about 10 minutes. Transfer the mushrooms to a bowl and set aside.

3. In the same skillet, melt 4 tablespoons of the butter over medium heat. Whisk in the flour and cook, whisking occasionally, until the flour is browned and has a nutty aroma, about 3 minutes.

4. While the flour cooks, add the noodles to the boiling water and cook to al dente. While the noodles are cooking, continue on with the recipe.

5. Slowly whisk the milk, cream, turkey stock and wine into the butter/flour mixture. Bring to a simmer, then reduce the heat to medium-low and cook, stirring constantly, until the sauce is thickened, 6 to 8 minutes.

6. Drain the pasta when it is finished, then add the cooked pasta, mushrooms, turkey and peas to the sauce in the skillet, tossing everything together until it is evenly coated. Add half of the Gruyere and half of the Parmesan cheese, stirring until the cheese is melted. Add salt and pepper to taste. Pour the mixture into the prepared baking dish.

7. Melt the remaining 4 tablespoons unsalted butter. In a small bowl, toss together the bread crumbs, remaining Gruyere, remaining Parmesan and the melted butter. Toss with a fork until the bread crumbs and Parmesan are evenly moistened. Sprinkle the mixture evenly over the top of the tetrazzini.

8. Bake for 30 to 40 minutes, or until the filling is bubbling and the top is golden brown. Let sit for 10 minutes before serving.

Turkey Stock and Turkey Noodle Soup

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**I’m a slacker and planned on posting this weeks ago! **

I usually intend to make stock with the turkey bones, but never get around to it…this year I was determined not to waste a bit of that free range bird 😉 After removing all of the meat, I double wrapped the bones in plastic wrap and stored it in my refrigerator – not the freezer this time! A couple of days later, I threw all the ingredients in my giant 12 quart pot and simmered the contents for about four hours. Once the stock was finished, I strained it and then prepared my veggies for the simple soup that I planned for dinner. I was so pleased with how the soup turned out that this will have to become a new tradition for my family…this and the turkey tetrazzini that I will share with you all later. Thanks for reading, enjoy!

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**This recipe made a very large batch or rich and flavorful stock, and what is pictured is what was left over after making turkey noodle soup.

Basic Turkey Stock – inspired from Brown Eyed Baker

  • 1 turkey carcass
  • 10 quarts water
  • two onions
  • 4 carrots
  • 4 celery
  • 1 TBSP peppercorns
  • 2 TBSP kosher salt or more to taste
  • 2 TBSP apple cider vinegar
    *special equipment – 12 quart pot

Place all in a 12 quart stock pot. Bring to a boil, then reduce to a simmer and cook for at least 4 hours, skimming the foam off the top as necessary. Strain through a fine mesh strainer into large heatproof containers. Let cool to room temperature, then refrigerate or freeze.

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Turkey Noodle Soup –

  • 2 quarts turkey stock (*more or less depending on how “soupy” you like it)
  • 2 cups roasted, and chopped turkey (*I used the dark meat*)
  • 1 small onion, diced
  • 2 – 3 carrots, diced
  • 2 – 3 celery ribs, diced
  • 2 TBSP olive oil
  • 2 cups egg noodles
  • kosher salt and pepper
Directions –
Heat a large soup pot to medium and add olive oil. Once the oil is warmed, add all your diced veggies to the pan. Saute for 10 minutes or until vegetables are tender. Add the turkey stock and chopped turkey to the pot. Bring to boil, season to taste and add the egg noodles. Cook until the egg noodles are tender, about 8 to 10 minutes. Taste again, season if needed – enjoy the soup with a crusty loaf of bread…yum!

Easy, Stove Top, No-Roux Macaroni and Cheese

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This couldn’t be easier and it’s so tasty, quick, creamy and surprise – there is no butter in this recipe! Thanks for reading, enjoy!

Creamy No-Roux Stove Top Macaroni and Cheese – adapted from The Kitchn

  • 1 pound pasta, any shape
  • 1 1/2 cups milk
  • 2 tablespoons all-purpose flour
  • 3 cups shredded cheese, like cheddar, monterey jack, or colby
  • 1/2 teaspoon salt
  • 1/2 teaspoon powdered mustard
  • 1/4 tsp paprika
  • 1/4 tsp cayenne
  • fresh cracked black pepper to taste

Directions –

1. Bring about 4 quarts of water to a boil over high heat in the pasta pot. Add the pasta and a tablespoon of salt. Cook until the pasta is al dente, about 8 minutes. Drain and set aside.

2. When the pasta has finished cooking, prepare the cheese sauce. Begin warming 1 cup of the milk in the saucepan over medium heat. Whisk together the remaining 1/2 cup of milk and the flour until there are no lumps. When you just start to see tendrils of steam rising from the warming milk, whisk in the milk-and-flour mixture. Continue whisking gently until the milk thickens slightly to the consistency of heavy cream, 3-4 minutes.

3.Turn the heat to low and begin mixing handfuls of cheese into the milk. Stir in the salt and mustard. Stir until all the cheese has melted and the sauce is creamy. Taste and adjust the seasonings as desired. Remove the sauce from heat.

4. In a large serving bowl, combine the pasta and 1/2 of the cheese sauce. Stir to coat the pasta evenly. Add the second half of the sauce and any extra add-ins.

Woodstove Season

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Another finished cardigan – and a lovely one at that. This wasn’t the easiest pattern to follow at times, but thankfully I had my sister knitting along/ahead of me to bounce ideas off of. We decided to modify this pattern a bit, especially through the body where we did less decreases; and after we added those stitches back at the hips, we incorporated the chevron pattern instead of plain stockinette. I love the way it turned out, but I wish it would get cold enough in Florida to wear! All this week it has been at least 80 degrees – there is something so wrong about having to run your air conditioner in December. Thanks for reading! 🙂

 

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Details:

Pattern – Woodstove Season by Alicia Plummer

Yarn: Queensland Collection Kathmandu DK

Needles: US 8 and US 9

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Date Started: October 28, 2013

Date Finished: December 3, 2013

Pictures by: My boy and my girl 🙂