Zombie / The Walking Dead Birthday Party!

This post is a little late.... but last month was my husband's birthday and he's a huge fan of The Walking Dead.  Like never misses it.  Two years ago I attempted to make a zombie cake and it totally fell flat.  The "zombie fingers" I tried to make with cookie dough ended up baking wide and flat.  Not exactly finger-like.  So... the zombie thing got scrapped.  Until this year.

Easy Skillet Lamb Shoulder Blade Chops Recipe

 

Easy Skillet Lamb Shoulder Blade Chops

Serves:  2
Total Time:  40-45 minutes


Ingredients

• 2 Lamb Shoulder Blade Chops {8-10 ounces each}
• 2 Tablespoon Olive Oil
• 1/2 cup Warm Water
• 1 teaspoon Lemon Juice
• 1 Garlic Clove, peeled and pressed {or chopped finely}
• 1/4 teaspoon Dried Thyme
• 1/4 teaspoon Dried Rosemary
• 1/8 teaspoon Black Pepper
• Salt, to taste

Sausage, Spinach and White Bean Soup

Sausage, Spinach and White Bean Soup

Serves 10-12

 

 

4 cups dry great northern beans {or other white beans}
10-12 cups water
2 garlic cloves {smashed and peeled}
3 bay leaves
2 tablespoons olive oil

Pumpkin Pie!

I baked my first pumpkin pie!  I used the recipe here that I actually didn't get from there, but from the back label of Libby's pumpkin can.  Same recipe though.  It was yummy.  I'll definitely make it again sometime.

Happy Christmas everyone!

Chocolate Coconut Bites

I'm a Mounds Bar addict.  Truly.  I love chocolate and coconut together.  In anything.  I even use flavored coffee creamer that is inspired by Girl Scout cookies - you know the ones with coconut and chocolate?

These Chocolate Coconut Bites satisfy that craving.  They're so delicious and actually kind of healthy.  They're also super easy to make and are made with items you probably already have in your pantry.  If you don't have these items in your pantry, you should consider stocking them.  Besides needing them for these delightful, little treats, there are so many great uses for them in the kitchen and beyond.  Honey (and lemon) face masks...  Coconut oil lip treatment...  and so much more!

Chocolate Coconut Bites

Ingredients

1/3 cup coconut oil
1/3 cup cocoa powder
1/3 cup raw honey
2 teaspoon vanilla extract
1 1/4 cup sweetened (or unsweetened) coconut flakes

Directions

Combine the first 4 ingredients in a saucepan and melt over a low heat.
Stir and continue melting until all of these ingredients are combined.
Remove from heat.
Stir in coconut flakes.
Put saucepan in fridge for 5 to 10 minutes to stiffen mixture.
Remove from fridge.
Spoon heaping dollops onto parchment paper covered cookie sheet (or cutting board) to form "bites".
Once all bites have been spooned, place sheet in freezer to harden.
Hardening usually takes 15 to 20 minutes.
Place bites in storage container (separating layers by parchment or wax paper if you prefer).
Store container in fridge or freezer.

Enjoy!

The Best Ever Sweet and Sour Chicken

This is THE best Sweet and Sour Chicken recipe you will ever try.  No lie!

Sweet and Sour Chicken Recipe

Ingredients

3 - 4 boneless, skinless chicken breasts
2 large, beaten eggs
1 cup cornstarch
salt and pepper
1/4 cup canola oil

Sauce
1 cup, plus 2 tablespoons white sugar
6 tablespoons ketchup
3/4 cup apple cider vinegar
1.5 tablespoon soy sauce
1.5 teaspoon garlic powder


Directions

Preheat oven to 325 degrees.

Cut chicken into 1 inch cubes.
Mix cornstarch, salt and pepper in a gallon ziploc bag.
Add chicken cubes and toss until coated.
Heat oil in a skillet over medium heat.
Dip coated chicken in beaten eggs and place into hot oil in skillet.
Cook 3 to 4 minutes on each side, until golden but not cooked through.
Place fried chicken in a single layer in baking dish.
Mix all of the sauce ingredients together in a bowl.
Pour over chicken in baking dish.
Bake one hour at 325 degrees, turning once to coat with sauce.

This chicken is divine served over piping hot rice!  It is also still very good re-heated the next day.

Enjoy!

Biscuits Maison!

Last week I found this cookie stamp at our local Goodwill store.  Brand new, in box for $3.99.  How could I say no to making such adorable cookies?

Unfortunately, the amazing little recipe book that came with it was in French. Je ne parle pas Français. (That means, I do not speak French.) And so began my Saturday this past weekend, looking for the perfect cookie recipe to make Biscuits Maison! (Which, BTW, means Homemade Cookies, Très Chic!)

Sad to say, I didn't find the perfect recipe, yet.  These shortbread cookies, although tasty, were a tad too dry.  But I had so much fun making the different colored doughs and stamping the cookies, that I will definitely be trying a new recipe again soon!

My Husband's Birthday

Today is my husband Dave's birthday, but I am at work.  Working a 12 hour shift.  My tenth in a row.  Needless-to-say, I haven't had the time to make a birthday cake for my man.  Fortunately, I am off work tomorrow and look forward to making him a kick ass cake!  What kind of kick ass cake?  That's a secret.  You'll have to come back to see!

Until then, here's his birthday cake from last year, a cat autopsy!  It's basically 2 round cakes that I cut up to make the body with tons and tons of frosting for the fur and intestines!

Follow Up:  Well, I attempted to make a zombie cake.  With fingers made from cookies coming out of the "dirt" of crushed oreos on top.  It didn't quite work out.  The finger cookies went all flat.  = (  Oh well, next time!

Spinach Salad with Homemade Maple Dijon Dressing

Spinach Salad with Homemade Maple Dijon Dressing

Ingredients

• 9 oz. package baby spinach
• 2 hard boiled eggs, diced
• 4-5 baby portobello mushrooms, sliced
• 1/2 red onion, diced
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts (glazed, optional)
• 1/4 cup olive oil
• 3 tablespoon pure maple syrup
• 1 1/2 tablespoon apple cider vinegar
• 1 1/2 tablespoon prepared dijon mustard
• 3 small garlic cloves, minced

Combine first 4 ingredients, toss.
Whisk together last 5 ingredients and drizzle onto spinach mixture, toss.
Sprinkle cranberries and walnuts onto salad.
Serve immediately.


This is a great "bring to a party" salad, as the dressing can be made in advance and drizzled / tossed just before serving at your potluck, party, etc.

A Merry Christmas and Cinnamon Bun Waffles

Our cats patiently sat through my shenanigans with the Santa hat.  =D

Mr. Shudders

Nudge

And our Cinnamon Bun Waffles for breakfast were delicious!

Crazy easy to make, too.

Heat up waffle iron on "max" setting.

Spray iron with oil, once heated.

Place one bun in each quadrant of iron.

Close and cook for 2.5 minutes.

Spread on some icing and enjoy!

3 Banana and Walnut Bread Recipe

A lot of banana bread recipes that I've come across require 4 or 5 bananas... and well, I rarely end up with 3 - let alone 4 or 5!  Here's my 3 Banana and Walnut Bread Recipe.  Enjoy!

• 3 Banana and Walnut Bread
• 
  
• 3 ripe bananas, smashed
• 1/3 cup butter, melted
• 1 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1 1/2 cups of whole wheat flour
• 3/4 cup walnuts, chopped
• 
  

Preheat oven to 350 F.

Mix butter and bananas together - use a fork, no need for a mixer.

Mix in sugar, egg and vanilla.

Mix in baking soda, salt, nutmeg and cinnamon.

Mix in flour.

Fold in walnuts.

Pour into well buttered loaf pan.

Bake at 350 F for 45-60 minutes (depending on the size of your loaf pan) until a knife inserted in the middle comes out clean.

Cool loaf on rack and...  Enjoy!

S'mores Cupcakes!

I made the following s'mores cupcakes for a bake-off at work. I didn't win, but the money collected from the event went towards an AIDS foundation - so everybody was a winner!

Margarita-ville!

I've been enjoying baking a lot more lately. We have birthdays to celebrate every month at work and I usually volunteer to bake...

Today, I made Margarita Cupcakes with Lime Buttercream Frosting. Yum!




Yes, those are little straws and limes to give it the full effect!











And here's a picture of the MUNI station at CASTRO, just because!

My Lasagna / Lasagne Recipe.

Who knew I even had my own version of lasagna, but I do! I made this recipe for Dave's birthday and it was a hit!

Vagabond Danielle's Lasagna Recipe
Serves 9

Ingredients
1 lb ground Italian Sausage
1 lb ground Chuck (Beef)
1/2 medium sized Onion, chopped*
2 cloves of fresh Garlic, chopped
1 24oz jar of Classico Caramelized Onion & Roasted Garlic Sauce
2 tablespoons White Sugar
1 teaspoon dried Basil**
2 tablespoons dried Parsley**
15 ounces Ricotta Cheese
1/2 teaspoon ground Nutmeg**
1 Egg
16 ounces Mozzarella Cheese, shredded
1 cup Parmesan Cheese, grated
9 Lasagna Noodles

Directions
*Submerge noodles in hot tap water to soften, about 15 minutes.
*Combine sausage, chuck, onions and garlic in a pot. Cook until meat is browned. Drain.
*Gently stir in jar of sauce to combine.
*As you continue to slowly stir, add sugar and basil.
*Combine in a separate bowl the ricotta and nutmeg.
*Continue to stir into the ricotta mixture the egg and parsley.
*In a 9x9 pan (I use Corningware that Dave and I got for a wedding gift from Dave's Aunt Lanie and Uncle Walt.) begin layering in this order:
1/4 of the sauce
3 wet noodles, side by side
1/2 of the ricotta mix
1/3 of the mozzarella
1/2 of the parmesan
1/4 of the sauce
3 wet noodles, side by side
1/2 of the ricotta mix
1/3 of the mozzarella
1/2 of the parmesan
1/4 of the sauce
3 wet noodles, side by side
1/4 of the sauce
1/3 of the mozzarella
(It sounds complicated... but it's just a pattern!)
*Cover with foil.
*Bake in 350 degree pre-heated oven for 25 minutes.
*Remove foil and continue to bake for an additional 25 minutes.
*Remove from oven and let sit for 15 minutes.

This is a great make ahead dish, too. I actually prepared the one for his birthday in the morning and set it in the fridge until I was ready to get dinner going. It also freezes great! If you want to freeze it, I'd recommend baking the first 25 minutes, then freeze. Once thawed to room temperature, bake for the last 25 minutes without the foil.

I wish I had photos to share with you, but I don't. I will have to snap some next time I get around to making it... which so far, it's only an annual event!


*I always use purple onions, but it doesn't really matter - I just like the purple color of them!
**I rarely have fresh herbs available, but if you'd like to use fresh herbs - just double the dry ones.