Sangria

As soon as the temps start to rise (which happens much sooner in AZ than in most other parts of the country), I'm itching to make my very favorite Sangria recipe.

Serve it on its own or with your favorite Mexican dish, it's delicious either way.

Enjoy!

Sangria

Adapted from The New York Bartender's Guide by Sally Ann Berk

Ingredients
Dry Red Wine (2 bottles)
4 oz Triple Sec
3 oz brandy
3 oz orange juice
2 oz lemon juice
2 oz lime juice
4 Tbsp Sugar
1 cup water
Lemon Slices
Lime Slices
Orange Slices

Directions
Chill all ingredients for at least one hour.  Serve over ice.

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Cherry Almond Chicken Salad

Last summer we spent a few days with our dear friends at their parent's lake home in Iowa.  Not only was our time together food for my soul but my friend, Nealy, made some of the most amazing food for our bellies. It never ceases to amazing me how so many of my favorite memories are made around the table.

One of the recipes she made for lunch is below. It's perfect for a spring/summer lunch or an easy light dinner option.

Enjoy!

Cherry Almond Chicken Salad

Ingredients
4 Chicken Breasts
1 cup Rotini Pasta, cooked
1 cup dried cherries
1 cup whole almonds
1/2 bunch green onions, finely chopped
Celery, chopped (optional)
Brianna's Poppyseed dressing
1/3 cup mayo

Directions
Season chicken with salt & pepper.  Bake (or grill) and dice chicken.  Combine ingredients and serve over leaves of lettuce.  I like to serve it with tortilla chips.

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My Top 5 Pinterest Recipes

Looking for new recipes to try?  You're in luck!

I'm over on Scottsdale Moms Blog sharing my (current) Top 5 Pinterest Recipes.

Click HERE to check it out.

* * * * * * * * * * * *

And if you haven't yet  follow my Tried and True Recipes Pinterest Board where I share all of the recipes I've pinned, made and love!   

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Steph's Pick | Stetson Salad

I realize to most of you reading, it may very well be soup season still. Although I love a yummy soup, I'm thankful that Arizona is a salad-season-year-round kind of state.

With temps in the mid-70's who wouldn't be thinking about salad over soup?!

When thinking of salads, I always immediately think of my very favorite salad-the Stetson Salad (inspired from a menu item at Cowboy Ciao)

There are a number of things I love about this salad. First, it's beautiful! I always line up the ingredients before serving it (as opposed to mixing everything together first). Secondly, the combination of different textures in the salad is pleasantly delightful. And thirdly - it's not your standard romaine salad (which is a good thing in my book... I like variety).

Without further ado.... enjoy...

Stetson Salad

Ingredients:

Diced Tomatoes

Israeli Cous Cous

Dried Corn

Diced Grilled Chicken

Feta Cheese

Dried Cranberries

Chopped Arugula

Creamy Cilantro Dressing (Fresh & Easy)

Directions.

Assemble salad by lining up ingredients on a plate. Drizzle dressing as needed and enjoy

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Steph's Pick | French Dip Sandwiches

What is it about French Dip Sandwiches that are just so yummy? Maybe it's the super juicy beef, the melted cheese or the broiled bun? I have no idea... but... I.... love....them!

And I've found a great recipe (thanks Jane M!) that I thought I'd share with you all.

Enjoy...

French Dip Sandwiches

Ingredients:

- 1 packet of Good Seasons Italian Dressing

- 2 cups of water

- Rump Roast

- Hoagie Buns

- Mozzarella Cheese

- packet of Au Jus

Directions:

Combine dressing packet, water and roast in crock pot. Cook in high for 5-6 hours. Shred beef and let it sit in the juices for a bit before serving.

Make Au Jus according to package.

Brush a little olive oil on the buns and broil for a couple minutes. Keep a close eye on it so it doesn't burn. Put beef and cheese on bun and broil again for a few minutes until the cheese is melted.

Serve with Au Jus on the side.

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Steph's Pick | Chili

It's FINALLY cold enough outside to make soup - HOORAY!! (And by "cold enough" I mean it's under 60 degrees in the evenings).

I busted out my tested and true Chili recipe last weekend and was reminded that I don't think I've shared it with you all.

The recipe was given to me by a dear friend, Becky L, who sadly doesn't blog (if she did I'd be referencing her yummy cooking and wise parenting advice lots).

If you're in the market for a new chili recipe... this is certainly worth it! Super yummy. Our "go to" for sure!

Becky's Chili

Ingredients ::

1.5 lb ground beef

1 onion (chopped)

1-28 oz can diced tomatoes

1-14 oz can diced tomatoes

2-3 small cans tomato sauce

1 cup red wine

2-3 cans kidney beans, drained, keep 1/2 cup juice

1 tsp salt

1/8 tsp paprika

1/8 tsp cayenne pepper

1/4 tsp ground cloves

1 bay leaf

1-2 Tbsp. chili powder

1/8 tsp cumin

1-4 oz can mushrooms

Directions ::

Brown meat and onion in large pot.

Add the rest of the ingredients.

Bring to a boil, reduce, simmer for 2+ hours.

Optional Toppings Include ::cheddar cheese, sour cream, green onions and Frito's :)

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Steph's Pick | Southwestern Sausage Quiche

I don't like eggs.

Not one bit.

I don't like them scrambled. Or fried. Or sunny side up. Or sunny side down (is there is such a thing). And I certainly don't like them in a casserole or quiche.

That is until yesterday.

You see I was the last person to sign up to bring food for MOPS and of course the only two items left were two egg dishes. Hehe. I had to chuckle that I'd be making my very first egg dishes for other people.

Turns out one of them was pretty decent. It was actually quite delicious (if I do say so myself).

A Southwestern Sausage Quiche. I just might be turning over a new leaf.

Southwestern Sausage Quiche

From PlainChicken on Tasty Kitchen

Ingredients:

1/2 lb sausage

2 eggs

1/4 cup Ranch Dressing

1/4 cup sour cream

1/3 cup milk

1 1/2 cup cheddar cheese, grated

1 can (10 oz) diced tomatoes and green chilies (Ro*Tel), Drained

1 whole unbaked 9-inch deep dish pie shell

Directions:

Preheat oven to 350F.

In a large skillet, cook sausage until well browned. Drain off grease and set aside. Whisk together eggs, ranch dressing, sour cream and milk. Add sausage, cheese and Ro*Tel. Stir to combine. Pour egg mixture into prepared pie crust.

Bake 1 hour. Allow quiche to rest for 5-10 minutes before serving.

Enjoy!

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Steph's Pick | Bacon Wrapped Dates

Eh??? I'm sure that's what you were thinking when you read that I was blogging about Bacon Wrapped Dates! Although I'm a self professed lover of anything wrapped in bacon, the minute I heard the word "date" I wasn't (initially) interested.

However, I was introduced to these little sweet and savory bites at last month's Scottsdale Cooking Club (thanks Claire) and because I've decided I'd try EVERYTHING at our SCC meetings, I grabbed one for my plate.

Let me tell you folks.... these are DELICIOUS! And so easy to make. So easy that I've already made them and have plans to make them again really soon.

Thanks again Claire for introducing me to this super easy appetizer!

Enjoy!

Ingredients

1 16-ounce package of Applewood Smoked bacon (regular thickness-not thick cut), cut into thirds
1 8-ounce package of pitted dates

Directions

1. Wrap each individual date in a strip of bacon until each date is fully wrapped then place toothpick in the center to hold the bacon and date together.
2. Place tin foil on a cookie sheet pan and then a cookie cooling rack on top of the cookie sheet pan. Place your bacon wrapped dates on top of the cookie rack and broil until bacon is fully cooked. (Keep a close eye on them so they don't burn)
3. Once they are cooked take out and cool for 5-10 minutes.

Makes 25-30 bacon wrapped dates.

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Steph's Pick | Orzo Salad with Dried Fruit & Pecans

This past spring I was at a Ladies Luncheon at our church and was served this DELICIOUS salad. Thankfully I knew exactly who to ask (thanks Susan B!) to get the recipe.

We've made it multiple times since and just love it. It's the perfect side salad to so many Summer meals.... BBQ's, Wraps/Sandwiches, etc...

yum, Yum, YUM!!

..................................................................

Orzo Salad with Dried Fruit & Pecans

1 lb orzo

1 apple, chopped (leave skin on)

1 bunch scallions, chopped

1 cup toasted and chopped pecans

1/2 cup dried cranberries

3/4 cups chopped celery

8 oz goat cheese (or feta if you like stronger cheeses)

Pomegranate Dressing (see below recipe)

1. Cook Pasta according to the directions on the box. Don't overcook. Spread it out on a cookie sheet and let it cool down.

2. In a large bowl mix the orzo with the other ingredients along with a fair amount of dressing. Toss the salad and taste for salt and pepper.

Pomegranate Vinaigrette

1/4 cup pomegranate syrup or molasses

2 Tbs red wine vinegar

1 Tbs Dijon Mustard

1-2 Tbs honey

Salt and pepper

3/4 cup extra-virgin olive oil

Whisk together everything but olive oil. Slowly add in olive oil until emulsified.

**Local Peeps: Aj's has Pomegranate syrup. The Whole Foods by Walmart in Scottsdale has the pomegranate molasses (the one on Mayo Blvd doesn't).

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Steph's Pick | Ebelskivers

Photo Credit: Jordan Reasy

Yes, yes, yes... I fully realize that this is the first Steph's Pick since May 6th!! I know... I'm just as surprised. But what can I say? The reason(s)...more than likely a lack of ideas and this new little baby we are lovin' on now :)

Now to Steph's Pick -

By now most of you probably know that I'm in a Cooking Club. It's pretty much one of my most favorite things of this year.

Well this past week we met for our May meeting with a theme of "Favorite Brunch Recipe." I for one and am a HUGE lover of brunch. So much so that even though the meeting landed just 5 days after Elsie's birth I couldn't help but go! And I'm so happy I did because I there were some delicious recipes shared.

One of the recipes was for Ebelskivers - a Danish Pancake. Aka: the most delicious thing on the planet!

I'd never actually heard of Ebelskivers but when I saw Jordan bringing them in last Wednesday I knew I was in love. And you will love them too...promise.

Here's her recipe:

Ebelskivers

Ingredients:

2 cups all purpose flour

1 tsp salt

1/2 tsp baking soda

2 eggs, separated

between 1.75 and 1.85 cups buttermilk

4 Tbsp unsalted butter, melted (plus extra for cooking)

Directions.

1. Heat the Ebelskiver pan on med heat.

2. In a large bowl whisk the dry ingredients together. In a separate bowl whisk together the egg yolks, buttermilk and melted butter. In a third bowl beat the egg whites until they hold a 2 inch peak (do not over beat the whites).

3. Add the buttermilk mixture to the dry ingredients in a slow, steady stream while gently mixing with a rubber spatula (you should still have large patches of dry ingredients by the time you've finished mixing). Then fold in the egg whites very gently.

4. Place a small amount of butter into each of the pans hollows. Using a spoon, fill each hollow almost to the top with batter. If you're adding a filling, add it on top of each hollow filled with batter and add a little more batter to cover it.

5. When the edges are slightly dry and you see bubbles, use two wooden skewers to turn each Ebelskiver over to finish cooking. Remove Ebelskivers from the pan once they are set or a toothpick comes out clean. Roll in cinnamon & sugar. (See WilliamsSonoma.com for other suggestions for filling & serving)

Enjoy!

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Steph's Pick | Cooking Club

Some of you may remember me mentioning that at the beginning of the year a couple friends and I started the Scottsdale Cooking Club. (As if I need one more random thing to be organizing... but hey - that's what born-out-of-the-womb party planners do, right?!)

Well I'm pleased to report that things are going VERY well. I've even had a couple of you mention that you've either started your own cooking clubs already or are thinking about starting a cooking club in your area. Nealy & Liz - way to go girls!

Which is actually the reason for this post...

First of all, if you're wanting to start your own cooking club be sure to head over to my post - Scottsdale Moms Blog: How to Start a Cooking Club. This post highlights all of the things you'll need to consider in getting your own cooking club started (it's really easy ladies - don't be nervous).

Secondly, if you're not quite totally interested in started your own cooking club just yet... but are wanting to get your hands on some of the recipes that we share at the SCC ... SMB guest blogger, Mandi N, has given great updates on our first few meetings (a couple recipes/post included - woot woot!). Follow the below links for these updates:

Scottsdale Cooking Club | Husband's Favorite

Scottsdale Cooking Club | Favorite Dessert

Scottsdale Cooking Club | Favorite Cookbook Recipe

And lastly, I wanted to share a couple things I've learned from starting a cooking club. Consider it "Steph's Do's and Don'ts of Starting a Cooking Club" :)

I always have to remind my perfectionist self that with every new thing there is a bit of a learning curve. I'll admit, there are a few things I would change about what we're doing now... which is why I wanted to share them with you all so you don't make the same mistakes too :)

• Although we LOVE our group of 18 ladies I think we all have decided the ideal group size is 10-12 people. Simply b/c the amount of food to consume is manageable and in a group of 10-12 you are generally able to chat with everyone in attendance sometime throughout the evening. (there's nothing I hate more than leaving one of our meetings and feeling like I didn't even say hi to _____ and ______ ).
• Keep serving sizes very small. You want everyone to be able to taste everything throughout the evening and it's just too hard on the tummy when the serving sizes are too large.
• Encourage attendee's to think outside of the box and bring a full array of items. Like appetizers, main dishes, desserts and even drinks. We learned this the hard way. :) Our first meeting was "Husband's Favorite." Now ladies... it sounds like a GREAT idea to add a number of awesome recipes to your list of things to make your hubby... and in that regard it was. BUT... my tummy has never felt so terrible in my life as after this meeting. Why? Well...of course most everyone brought a main dish that contained anywhere from 1-2 lbs of MEAT (including me)! I love me some meat peeps but I literally felt like I had a 2 lb hamburger patty sitting in my belly when I left that evening. I couldn't even sleep that night because of what I now call my "SCC Hangover." All that to say, encourage participants to sign up to bring a number of different types of items. :)
• Hostess Note: Be sure to have plenty of serving utensils. Now we've decided to alternate who will be hosting our group each month. You could have your group at one house every time.... it's really up to you. BUT one thing I have learned from participating in 3 months of a cooking club is that the hostess needs to have a number of serving utensils. I'm talking at least 1/dish.
• Nametags. Although they aren't as necessary now, it was super helpful to have nametags for all in attendance during the first couple meetings. **When I get a chance I'll be sure to take a pic of our nametags and maybe even upload a downloadable file (if I'm feeling super ambitious)
• Facebook Groups are AWESOME. Like I mentioned in my "How to Start a Cooking Club" post, it's important to find some sort of communication that works best for your group. In our case starting a SCC Facebook Group has been perfect. We use the event wall to RSVP and post what everyone will be bringing. I'd totally suggest using this feature on FB! Five Stars for sure *****!!!!

And that's it!

As always, feel free to comment below with any questions you may have.

Oh - and for those interested - here's a pic of our group at our first meeting...

Happy Cooking (clubbing)!!!

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Steph's Pick | Salmon Patties

Everyone has a few "go-to" recipes, right? You know the ones that you generally have everything on hand in your pantry and don't have to consult a recipe for the ingredients?

In our home one of our go-to recipes is Salmon Patties.

When I first moved out to AZ I lived with my aunt Jane and uncle Tom. Thankfully my aunt is a great cook and was willing to let me sit under her wing in the kitchen and take notes while she cooked. Prior to this, I had lived 4 years in the dorms and spent very little time and/or energy cooking...so I was an eager student.

Salmon Patties was one of the recipes she made. Now I'll admit - I was a little skeptical as canned fish just sounded a little shaddy. Right?! Well, I'm pleased to tell you that this is by far one of the easiest and yummiest tasting options to add fish into your weekly menu. We have these probably a couple times a month with steamed broccoli and gnocchi. Mmm, Mmm.....

Salmon Patties

Ingredients:

1 can canned salmon (I prefer Trader Joe's - no bones & skin or Costco's canned salmon)

1 egg

1 Tbsp minced onion

1/2 tsp dill weed

1/2 tsp mustard

1/2 tsp garlic salt

1/2 cup seasoned dry bread crumbs

1 Tbsp olive oil

Directions

Drain and reserve liquid from salmon. Mix egg, onion, dill weed, garlic salt, mustard, bread crumbs and salmon together. Make into patties (2 large patties per can or 4 small patties). If mixture is too dry to form into patties, add reserved liquid from salmon.

In frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.

** Note: Make sure to buy the canned salmon that is boneless and skinless. Or else you'll have quite the mess :)

Bon appetit!

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Steph's Pick | Southwest Stuffed Bell Peppers

So I know I've mentioned that I started a Scottsdale Cooking Club, right?! Have I told you how much I'm LOVING it???!!! It's such a great excuse to get together with wonderful girlfriends AND eat delicious food - 2 of my very favorite things!

If you're interested in finding out how to start your own cooking club be sure to check out this post on Scottsdale Moms Blog: How to Start a Cooking Club.

Well here is a recipe that a SCC Member, Moriah, shared at our first cooking club.

Now - disclaimer. I've previously made stuffed peppers (probably 3 or so different recipes) and although they've been good they just weren't noteworthy. I'm happy to say that I now have a noteworthy (and Steph's Pick worthy) Southwest Stuffed Peppers recipe!!!

Without further ado...

Southwest Stuffed Bell Peppers

from OurBestBites.com

Ingredients.

6  large red peppers 

1 lb ground turkey
1 Tbs salt
1/2 C white rice (or brown if you want to take the time to cook it), quinoa also works
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.

Directions.

Preheat oven to 350. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly.

Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.

Bake at 350 for about 30 minutes.

Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.

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Steph's Pick | Our Top 3 Frozen Pizzas

Alright peeps....despite what you might think... I'm certainly not beyond cooking a frozen pizza at night every once in awhile. And by every once in awhile we're talking every other week... so a decent amount (at least in my opinion). There's just not enough time (or energy) in my days to consistently make my most favorite pizza/calzones.

So I've made it my mission to find some of the best frozen pizza's available. I figure we might as well go "all" out... and by that I mean spending an extra $3-$4 so I don't have to buy the college-classic Totino's pizza.

Here are our Top 3 Frozen Pizzas:

1. Trader Joe's: Trader Giotto's Pizza Parlanno. Honestly... my favorite... hands down!

2. Fresh & Easy: Supreme. This is what you'll find most frequently in our freezer b/c I do most of my shopping at Fresh & Easy... so yummy!

3. California Pizza Kitchen: CPK's BBQ Chicken. If you're not able to get to a Trader Joe's or Fresh & Easy this CPK option is a great pick and can be found in most grocery stores.

Now it's your turn... comment below with your favorites!!!

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Steph's Pick | Apple Dumplings

I have a confession. It hasn't even been 24 hours since I first laid my eyes (and tummy) on these things. I had every intention of keeping this recipe in my "Steph's Pick" idea's mental list but it was just TOO good to not share with you immediately!

Leave it to Ree, the Pioneer Woman, these little pieces of apple-heaven are delightful. The combination of the crispy crescent rolls, apples and the key ingredient - Mt. Dew - make these treats irresistible. So yummy....

Easy Apple Dumplings

taken from Tasty Kitchen

Ingredients

2 whole Granny Smith Apples, Cored and Peeled

2 cans refrigerator crescent rolls

2 sticks butter

1 1/2 cup white sugar

1 tsp vanilla

1/2 can Mt. Dew

Ground Cinnamon

Directions

Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9/13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mt. Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 for 40 minutes. Serve with ice cream, and spoon of the sweet sauces from the pan over the top.

******

More photos and videos to come of our time in CA. If you didn't get a chance to see the video of Nora I posted earlier this week it' s a MUST view. Click here to see Spinning in California.

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Steph's Pick | DIY Instant Oatmeal

One of my most favorite (and thoughtful) gifts someone sent us after having Nora were little packets of home-made instant oatmeal my friend Michelle S sent.

As many of you know, one of the best ways to bless a new mom is to bring food. That's easy when you live in the same city. Well, Michelle lives in Iowa. So that always makes it a little difficult, right?! Rather than throw in the towel she mixed up her own instant oatmeal recipe, divided it in single serving (snack size Ziploc baggies) portions and shipped it to AZ. How fun, right?! AND delicious!

Ever since this little snail mail delight I have been making my own instant oatmeal and trying new ways to perfect my creations.

Fast forward to present day. I was over at another friends home (Jennifer R - this is where I'd give you a blog shout out :)) and she had made me some oatmeal. It was PERFECT! Ladies (and gents) - I've found THE WAY to make DIY Instant Oatmeal!!!! So yummy.... I just had to share it with ya'll.

Here are the two "secret" ingredients....

Drum roll please....

Why are these so special? Let me tell you.

The Almond milk is a perfect way to add just a little bit of sweetness AND there are some people that say that almond milk is actually better for you than cow's milk. I'll take it!

And lastly - Sun Maid Fruit Bits. This little package of goodness is a perfect find for this mama. With two different kinds of raisins, dried apple bits, dried cranberries and dried apricot bits it's perfect for oatmeal.

Now you didn't think I'd leave you without the recipe. Here you are...

Steph/Jennifer's DIY Instant Oatmeal

1 serving

Ingredients:

1/2 cup Instant Oats

1 cup Almond Milk

Handful of Fruit Bits

Nuts (optional)

Brown Sugar (to your liking)

Cinnamon (again - to your liking)

Directions:

Combine oats, almond milk, fruit bits and nuts. Microwave (covered) for 1 minute. Add brown sugar and cinnamon. Enjoy!

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Steph's Pick | Green Salad with Apple, Feta, Pecans and Balsamic Dressing

I'm always on the look-out for new salad recipes to try. I know, I know... I can easily just make something up on my own....greens, cheese, nuts, dressing and fruit...but for some reason I always feel more confident in a recipe rather than my own ability to create something.

So thanks to PW's Tasty Kitchen (and Twinks - recipe sharer) I tried this INCREDIBLE salad this week and LOVED it.

Here it is all for all of you salad lovers out there...

Green Salad with Apple, Feta, Pecans and Balsamic Dressing

Ingredients:

FOR THE SUGARED PECANS:

1/2 cups pecan pieces

2 Tbsp sugar

___

FOR THE SALAD:

Baby Spinach

1 head romaine lettuce, torn

1 whole granny smith apple, cored and very thinly sliced

4 ounces crumbled feta

____

FOR THE DRESSING:

1/2 cups red onion, finely chopped

3 Tbsp red wine vinegar

3 Tbsp Balsamic vinegar

1/2 cup olive oil

2 Tbsp sugar

1/4 tsp salt

1/8 tsp pepper

Directions:

Place nuts in a medium skillet with 2 tbsp sugar. Cook over medium-high heat until nuts are coated and brown, stirring constantly (about 5 min); set aside.

Toss salad greens, apples and cheese.

Combine dressing ingredients in a blender and blend well. Pour over salad just before serving.

Sprinkle with candied nuts.

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Steph's Pick | DIY Vanilla Extract

Like most of you, every Christmas I'm on the hunt for a fun handmade gift to make. I scour the Internet (and my memory) for any ideas that are unique, easy, cute and fairly inexpensive. Remember last year's Peanut Butter and Chocolate Biscotti? Well - I wasn't thrilled about spending hours in the kitchen- so I threw baking out the window this year. :)

This year I actually stole an idea from a friend (thanks Britt!). Brittany gave me some DIY Vanilla Extract last year for Christmas and I LOVED it! I knew I just had to make it for all of my friends this year. Oh - and I also referenced this blog post on Bethany Actually.

This is what I did.

First I bought 20 4-oz Clear Boston Round Bottles from Specialty Bottles and a 1/2 lb pack of Organic Vanilla Beans from Saffron.com (vanilla beans are WAY cheaper online BTW). 1/2 lb is roughly 45 beans. I also sent the hubby to the store to pick up Svedka Vodka (which supposedly is great for bringing out the vanilla flavor). For 20 bottles we bought 1 - 1.75 liter bottle and 1 - 750 ml bottle.

Then we got started.

First you'll need to cut the vanilla beans in half lengthwise and then crosswise and divide them among the bottles. I used 2 1/2 beans for each bottle.

Then pull out your funnel and pour roughly 1/2 cup of vodka into each container.

Next - put on the cap and wait!!! Easy-peasy, right?

Here's what they looked like right after completion.

And to show the steeping effect - here are the bottles 4 days later. The vodka had gone from clear to a pretty amber color. Ideally the vanilla should steep for at least a month, till the vanilla is a dark brown. The longer it steeps the stronger the vanilla flavor.

Then I made cute little labels for each Vanilla and noted on the bottom of each label that the vanilla would be best used after January 5th, 2011 (because I made them on the 5th of Dec).

Mailing was actually pretty easy too - just wrap each bottle in bubble wrap nice and tight and place in a box with a decent amount of stuffing.

That's it!!! Merry Christmas!

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Steph's Pick | Tiramisu Eggnog Trifle

Alright folks - you're in for a real treat today! I'll even go so far as to agree with what SkinnyJeans said on Twitter last night "Mouthgasm: Eggnog Triffle dessert w/ spice cake, rum, eggnog & chocolate chips." No joke people. This is one of the most amazing desserts I've had in a VERY long time.

First a little context...

Alan and I (along with my friend, Karis and her hubby) were treated to a night out downtown at the Orpheum Penthouse at Fresh & Easy's Holiday Party. It was FABULOUS! The great people, scrumptious food and getting out of the house combined to make a great evening.

I HAVE to start with a shout out to the fabulous people at Fresh

& Easy. I've been shopping Fresh & Easy for quite some time and love everything about this little marketplace. I was especially thrilled when they asked Scottsdale Moms Blog to host a product launch party - read about it here.

Now on to the recipe... because that's what you're waiting for, right?! Couple things to consider... Please note that because the party was hosted by Fresh & Easy - there are a number of Fresh & Easy ingredients (which could obviously be substituted if you don't live near a Fresh & Easy store). And lastly - I do not like eggnog.... one bit.... so for those who are skeptical know that I LOVED everything about this dessert :)

Tiramisu Eggnog Trifle

Ingredients.

2 cups fresh & easy eggnog

2 8-oz containers room temperature mascarpone cheese

1 cup chilled whipped cream

2 tsp vanilla extract

1/4 cup instant espresso powder

3 tbsp sugar

1 fresh & easy spiced rum bundt cake, sliced 1/2" thick (you could obviously make this yourself)

1/2 cup semisweet chocolate chips, finely ground in processor

Directions.

In a medium bowl, whisk together eggnog and mascarpone cheese. With an electric mixer, beat whipping cream until you have soft peaks. Add vanilla and mix for a few seconds. Fold in mascarpone mixture.

In a small saucepan, simmer 1 cup water, add sugar and espresso powder, remove from heat and stir until dissolved.

Place a layer of rum cake on the bottom of the trifle dish. Soak the rum cake with espresso mixture. Spoon a layer of eggnog mixture over rum cake until fully coated. Sprinkle even coat of chocolate chips. Repeat layers, finishing with eggnog mixture and chocolate chips.

Refrigerate for 4 hours or overnight.

Picture Credit: Food photo: SkinnyJeans iPhone. Candid Motherhood & Steph: Candid Motherhood's iPhone :)

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Steph's Pick | Trader Joe's Pumpkin Mixes

Before I even begin this post I have to apologize to all of you non-pumpkin lovers out there. I feel like this fall I've been all about pumpkin because well, a) it's yummy and b) it's festive. BUT I know that there are people that get the stomach aches (I know what those are like - I get 'em when I think of olives - yucky!) when I talk about pumpkin - so for you few people - sorry!

Moving on...

I LOVE me some Trader Joe's. Seriously - they always come through for me and I have especially loved them this holiday season as I've gotten a chance to try two of their Pumpkin mixes. Hey - you can't make everything from scratch, right?!

Without further ado... here they are...

1) Pumpkin Pancake & Waffle Mix - Just seeing it in the picture makes me want to make myself a waffle :) These make the most delicious (and light) waffles in the entire planet. Soooo good. Well worth the $3/box.

2) Pumpkin Bread & Muffin Mix - I'll be honest - I have a great made-from-scratch pumpkin bread/muffin mix that I use quite often but oftentimes there just isn't time or energy for that so I've opted for the second best option - Trader Joe's Pumpkin Bread & Muffin Mix. Like the Pancake & Waffle Mix - it makes our family's stomachs happy AND for roughly $2/box it's hard to beat!

Happy eatin'!

BTW - Did you see our announcement yesterday?

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