Archive | March, 2012

Bailey’s Irish Cream Donuts

16 Mar

Hi everyone!  For the past week the blogosphere has been inundated with all things St. Patrick’s Day.  One thing I found on a few different sites that I found particularly interesting were the recipes for homemade Bailey’s.  While I’m not a hard alcohol kind of gal (let alone whiskey), I was really intrigued.  Bottling this up and bringing it to a St. Patrick’s Day party would be charming and all, but to be honest my brain immediately went the “what can I bake with this?” route.  All about the food I tell ya!  Then I remembered the donut pan I’ve had hidden in the darkest corner of my pantry for the past three months, and the rest was history.  Bailey’s spiked donuts.  Yes!

Here is the link to the Bailey’s recipe that I used

Bailey’s Irish Cream Grown-Up Donuts

Yield: 12 donuts

Ingredients:

* 2 cups all-purpose flour

* ¾ cup white sugar

* 2 tsp baking powder

* 1 tsp salt

* nutmeg and cinnamon, to taste

* ¾ cup bailey’s (homemade or from the store)

* 2 beaten eggs

* 1 tsp vanilla

* 2 tbsp melted butter (or margarine)

Preheat oven to 400F.  Spray your donut pan and set aside.  In a large bowl, mix the flour, sugar, baking powder, nutmeg, cinnamon and salt until combined.  Add the bailey’s, eggs, vanilla and butter and mix until everything is incorporated.  Fill each doughnut cup and bake for 9 minutes. Allow to cool slightly before removing from pan.  Paint the tops with melted butter and dip in cinnamon/sugar mixture.

Oh. My. Goodness.  These reminded me exactly of the cider donuts that we get at the farms in the fall – except with a slight taste of Bailey’s instead of cider.  They couldn’t have been easier, either.  If you don’t have a donut pan, I found mine at Michael’s for $6!

Now obviously, even though these aren’t cooked in oil, they aren’t really healthy.  However, what’s wrong with eating a donut on a holiday?  For those of you who are heading out to the parades/restaurants/ bars for the holiday, have fun and stay safe!

Goodnight!

Spinach Goat Cheese Weeknight Pasta

12 Mar

Happy Monday!  Typically I really dislike Monday’s, but how can I hate a day that is 70 degrees and sunny?  The weather here in the northeast is out of control nice.  To the point that I almost felt a “fever” coming on on my way back to work from lunch today. But alas, paying bills trumps nice weather so back to the office I went.  At least tonight will stay light for an hour longer, which makes it feel like the evening is that much longer.  Every year, it amazes me just how different the nice weather can make me feel.  Better mood, more energized, actually wanting to work out, etc.  Another bummer of winter is the available produce (other than clementines).  After 3-4 months, I can honestly say that I don’t think I can stand winter produce much longer.  Hopefully the warm and sunny weather forecast will allow the typical spring/summer fruits and veggies to peak their heads a little earlier than usual this year.

A few weeks ago I was left with very limited options for dinner.  The food store wasn’t going to happen until the next day, so I was left with going through my fridge and pantry and hopefully finding foods that I can pair to be somewhat edible.  Anyone else ever do this?  What I discovered was that a little spinach, butter, and goat cheese can take pasta over the top.

Spinach Goat Cheese Pasta

Yield: 1 serving

Ingredients:

3/4 cup vegetable pasta (i bought the spinach/carrot/tomato blend)

2 tbsp soft goat cheese (not crumbled)

1 tsp butter or margarine

2 handfuls baby spinach, rinsed and patted dry

While pasta is cooking, place the spinach in the bottom of your bowl.  Scoop the goat cheese and butter on top of the spinach and microwave for 60 seconds.  When the pasta is finished cooking, drain it and pour right over your spinach, cheese, and butter.  Mix with a fork and serve immediately.

Pre-Microwave

 Post-Microwave

Literally, the easiest dinner in the history of mankind.  Except for maybe PB&J…  or a bowl of cereal (but both of those things are not really dinner, per se).  I would even make this for a dinner party because it tastes like something that actually took thought and effort 😉

what to do with those leftover oatmeal packets?

5 Mar

Hey there!  It’s been a while, huh?  Did you ever feel like you need to unplug for a while?  It’s always good to test yourself from time to time and make sure you can still function without some form of technology in your hands 16 hours a day.  We recently had a lovely long weekend in Lake Placid, which is always a good way for me to relax.  Nothing like the mountain air to clear my head and make everything a-okay!

So, I made the mistake of food shopping while hungry last week and I ended up buying this oatmeal:

I should have known that I would hate it.  I actually couldn’t choke down more than one bite because it was so sweet.  I’m so used to either making it myself or eating McCann’s (aka – best oatmeal in the universe), that this was just too much.  Being that I knew Steve would hate it even more than I did and I hate wasting food/money, the brainstorming began.  The first thing I thought of was to try to making cookies (shocking) out of the leftover packets.  Well, that was easier said than done.  Sure, my first attempt looked edible, but they were so dense and dry that I deemed them a choking hazard.  My advice to you is to always write down everything you do while cooking.  This way, you can tweak appropriately after a massive kitchen fail.  Luckily, I had only used half of my remaining oatmeal packets so I had enough leftover to try and get it right..

Blueberry Oatmeal Packet Cookies

Yield: 2 dozen

Ingredients:

1 egg

1/2 cup butter or margarine

1 container blueberry greek yogurt (I used chobani)

3 packets oatmeal

1/2 cup turbinado sugar

1/4 tsp baking powder (I didn’t use this)

1/2 tsp baking soda

1/2 cup flour

Preheat oven to 350F.  In a large mixing bowl, whisk together the egg, butter, and yogurt.  Add dry ingredients, one at a time and mix batter until everything is incorporated.  Scoop the batter (about 1 tbsp per cookie) onto a greased cookie sheet and bake for about 15 minutes.  You will know they are done when the edges begin to brown.

This time around they came out light, moist, and cakey (even without using the baking powder that I didn’t realize I didn’t have until the batter was already made).  Perfect for breakfast or a snack.  I love the blueberry flavor a lot, but you can change the oatmeal and yogurt flavors to fit whatever you have on hand.  The best part?  No more of that scary oatmeal that gave me nightmares!