Here's to Better Blogging in 2014

 

2014, you're finally here! Thank goodness. A lot can happen in a year...and I think we all know that. For me, last year was definitely full of changes and experiences. 

To give you a rough overview of the last year, it's best to start at the beginning and hit the highlights! 

In January, I made the decision to go against every thought in my head and follow God to the Philippines in May 2013. So, for five months, my life basically revolved around fundraising and extra work hours. (Essentially giving my blogging days a hiatus. And then, life just got crazier when I got home and I never found the time to "get it together" enough to start it back up.)

February brought a terrible tornado right through my backyard and we spent 3 months in construction (where I finally got my dream room!) and a whole lot longer in recovery.

  

In April, my sister and I went to California to visit family and we ended up taking a side trip to San Francisco! We stayed in a cute flat (complete with a TV room!), and we walked around a good bit, at lots of good food, and made lots of memories. I also got to visit my favorite store - Whole Foods - and find a new favorite - The Tea & Spice Exchange. Cali will

always be an oasis that I love to visit!

         

On May 20th, I stepped onto a plane by myself for the first time ever and traveled with a bunch of basic strangers halfway around the world to a little place called Cabagan in the Philippines. Oh holy cow, how that trip has forever changed my life! From a foodie standpoint, the food there was AMAZING! Mangoes. I loooove mangoes! But only in the Philippines..not in the States. Mangoes here will forever be known as "fangoes" (fake mangoes) because there is nothing in comparison to fresh, tree-ripened Mangoes! And a loud shout-out to the ladies that cooked us food for two straight weeks - they are incredibly talented and we were so spoiled by them! And some of us even got to try a few "Filipino delicacies" - Fried Beetles (which, in fact, are in the same family as Cock Roaches. Something that I am highly allergic to. And I didn't find out about that until I was mid-swallow...but Praise The Lord they must not have been too close in the family line because I made it out reaction-free!), Isaw (Chicken Intestine - it kind of reminds me of hotdogs), Chicken Head (like......literally), and Balut (a soft-boiled egg with a somewhat fertilized baby chick inside). Overall, that trip was unexplainably the best 16 days I have ever spent away from home!! Oh..and an Ostrich tried to bite me. No big deal.

                     
In June, I turned 21 and my best friend made my birthday cake! I am completely obsessed with pink, black, white, and zebra stripes, and she somehow worked with my ideas and made an incredible, delicious cake! And there was way too much leftover, so we froze it, and I am forever in love with eating frozen cake. Like, seriously. Best thing ever. 

  
In July/August I went hammock camping (I guess you would call it that? or Enoing? Whatever...instead of camping in a tent, we slept in hammocks). Me, miss "I'm not a nature girl, nor do I have any plans of changing that ever, ever, ever" went camping for 3 nights with my soul sister and I absolutely loved it! I loved it so much that I camped again in October, up in the mountains, in 30/40 degree weather! Trust me, I'm more shocked than you. 

The most challenging month of the year was September. We lost one of my grandmothers to a sudden infection. After spending 13 days in the hospital watching the infection go its course, knowing that she's in Heaven is a gift to us. 

On a happier note, in October, my niece (by choice, not blood) turned ONE and I got to make her whimsical fairytale wonderland cakes!

In November, I made my very first tiered wedding cake and a 3-D guitar cake for some friends of mine. That was the easiest, coolest order I have had to-date! 

December was just full of working and a lot of cooking and baking. My favorite thing. :) I got to try a lot of fabulous recipes: Chocolate Truffles, Bacon Bourbon Chex mix (follow the recipe to a T, people. I slightly charred my second batch and it was a major disappointment), Bacon Wrapped Chicken pieces (no recipe, just chicken pieces wrapped in bacon with salt, pepper, and seasoning), and COOKIE DOUGH DIP - holy freaking mother of a moo thing that stuff is amazing!!! And it goes great with pretzels, apples, a spoon...you get the picture. I also had a load of Christmas orders, so I made tons of Peppermint Chocolate Cheesecakes, Sugar Cookies, Salted Caramel Cake Pops, and Gingerbread Cupcakes. 

                                           

So there you have it - some of the highlights of my year in review! A lot of changes are sure to come in 2014 too, one of which being that my career is changing and I am about to start training to become a Paralegal! So hopefully with all of the changes and busy-ness I can keep up with this because several people have voiced that they missed my posts. I'm just guessing that they couldn't possibly be missing hearing my thoughts, so it has to be the recipes!! ;) But hopefully I can at least keep up with one post per week?!? We'll see!

Cheers to the New Year!

Happy eating,
~HB~

2013

Out with the old... In with the new. 

2012 was definitely full of wonderful and challenging opportunities and experiences. Here's to another year of learning under the Lord's guidance!  

Here are some things that I learned from 2012 and hopefully (by posting it permanently to the internet) I will remember them as this year goes on:
 
1. Always listen to your mother. It can prevent you from making a dessert that tastes like grit. No offense to anyone that enjoys Ricotta Cheese. To be honest, I love it in this recipe! Like, absolutely adore. You should try them! Just....not this one...

(It looks innocently delicious enough, huh?)

2. If you find yourself driving down a road named "Roach Street," switch directions immediately. (This one was actually from a few years ago, but it still makes me laugh...and cringe a little.)

3. Talking loudly and with animated gestures in a packed restaurant might be slightly embarrassing (for the party you are with), but you only get one shot at the day. So make it count and flail your arms to no end!

4. Every situation has a Silver Lining. Sometimes it's hard to find but it's always there, waiting to be seen!

5. Laugh so hard that tears stream down your face and you can't breathe. And snort a little! 

6. It's okay to read a book series multiple times. I mean hey, if it's good...why not?? 

7. iPhone auto corrections are absolutely hilarious. I can't even handle it.

8. I love my church family and friends with all of my heart. Especially when it's Game Night. Those nights never come often enough!!! 

9. My mouth has a tendency to run away from me. Good thing my friends still love me and are willing to hang in there while I try to reel it in!

10. I learned that too much of a good thing....isn't always good. Remember?

11. GPS systems are important when traveling into parts unknown. One-day Summer beach trips will never be the same again. And that's totally fine!

12. Don't rent a movie until it's been thoroughly researched on PluggedIn. I had more *facepalm* moments in the last year than I would like to admit. 

13. It's okay to act like a fool with kids. Seriously. Who knew that dancing around the kitchen, making completely abnormal sounds and facial expressions, and making a mess could be fun? And the best part - they will think that you're the bomb-dot-com!


No matter how many challenging, painful, or annoying things happen, I hope that you are reminded that you have the love of God, your family, your friends, and a good sense of humor to help you through whatever life throws your way! As a green, animated bug with a beard once said "you never know what your God-given talents are unless you try new things." Amen, bug boy. Amen.

Cheers to a new year! 

Happy eating,
~HB~

Now that it's cold outside...

I'll finally be able to drink hot chocolate without breaking a sweat.

And I can wear long sleeves! It was 70 degrees yesterday. On Christmas. You can just imagine my dismay when I couldn't go all out in red and green clothing! But I did wear a long-sleeved shirt. With shorts. :)

No matter the weather, we still had our traditional brunch before Christmas festivities began. Since I'm non-traditional when it comes to Christmas (unlike my obsessive-compulsiveness at Thanksgiving), we mix it up every year and do things a little differently. 

This year, we had a baked French toast casserole with a praline topping. Ohmyword. That dish was divine! Not to mention crazy-rich. As in: youdontneedsyrup crazy-rich. It's from Paula Deen and I got lucky enough to find the recipe last year thanks to a great friend who happens to love cooking just about as much as me!

So in the spirit of Christmastime (that still lasts until January 6th - contrary to popular belief), family, and foodie-love, here's the recipe so you can try it yourself!  

Happy eating,
~HB~

Baked French Toast Casserole with Maple Syrup (from FoodNetwork.com)

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows  
Maple Syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. 

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. 

Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup. (Unless you're like me and can't take all of the crazy-richness!)

Praline Topping:

1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Cookie Dough Truffles

Shut the front door.

Did I just say "cookie dough" and "truffle" in the same sentence?? Ohmyword. I can't help but get excited every. time. I make these! Which has been twice....in the last week. I guess I should make a confession.

I absolutely adore chocolate chip cookie dough. I could eat it all day long and not miss the cookies that should've come from said dough. It's a problem. Actually, I think it's hereditary. No, seriously! My aunt and uncle love to eat cookie dough (possibly more than me - which is a huge stretch). As do my parents (or at least my dad). So I'm blaming it on genes. There...I feel better now. ;) 

I also have found a love for truffles. I mean, you already know how much I love chocolate truffle cookie dough! So what could be better than mixing my two favorite things together?? Uhm....not having that terrible feeling of guilt after eating 3 without thinking!!

Ladies and gents, this made it in almost everyone's cookie bags this year. They are fabulous. They're also easy to mix together for a party! Makethem-makethem-makethem. 

Happy eating,
~HB~

Cookie Dough Truffles (adapted from family.com)

1 cup salted butter, softened

1 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups flour
6 ounces miniature chocolate chips 

 

Cream butter and sugar together.

Add remaining ingredients and mix well. You might need to use your hands to get it together. I just mixed it a little longer.

Roll into 1-inch balls.

Refrigerate until firm, about 30 minutes. Dip in chocolate, drizzle with chocolate or eat as is -- equally delicious no matter what!

The original recipe said to let stand at room temperature for about 10 minutes before serving, but I think that they're best right out of the fridge!!

Store in the refrigerator.

                                                                                  Makes approx. 5 dozen truffles

Cinnamon Crackle Cookies

I keep having to remind myself that these are not gingersnaps. 

They really look like gingersnaps. They're even crunchy! As in: crunchycrunchycrunchy. But these cookies are made with cinnamon...not ginger. I have to apologize to them every year. (Don't hate. ;) )

I don't know why, but every time I look at the recipe I get overwhelmed. Like, "these cookies are going to take forever to make" overwhelmed. Apparently I don't have a good memory when it comes to this because they're so easy! The longest part is when you have to roll them into little 1 inch balls and coat in sugar. But it's super easy if you have a teaspoon cookie scoop (I got mine over at King Arthur). 

While I'm at it, let me just put in a plug for King Arthur - they have the best baking ingredients and their flours (and blends and mixes) are great! They are starting to get a good line of GF mixes and such, so if you're gluten-free you can still check them out and get some stuff!

Back to the cookies...

In my opinion, if you like gingersnaps you'll love these cookies just as much! Try them today!

Happy eating,
~HB~

Cinnamon Crackle Cookies (adapted from Taste of Home Baking Cookbook)

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla extract
1/2 tsp. almond extract
2-1/2 cups all-purpose flour
3 tsp. cinnamon
2 tsp. baking soda
2 tsp. cream of tartar
2 tsp. ground nutmeg
 2 tsp. grated orange peel
1 tsp. grated lemon peel
1/2 tsp. salt
additional sugar

Preheat oven to 350 degrees. Lightly grease cookie sheets.
In a large mixing bowl, cream butter, shortening, and sugar until light and fluffy.

Beat in the egg and extracts.

Combine flour, cinnamon, baking soda, cream of tartar, nutmeg, orange and lemon peels, and salt; gradually add to creamed mixture.

Shape into 1-inch balls; roll in sugar.

Place 2 inches apart on cookie sheets. Bake for 10-15 minutes or until lightly browned.

Remove to wire racks to cool.
                                                                                             Makes 5 dozen

Raspberry Meringues

Normally, when I think "Christmas cookies," gingerbread, chocolate, and sugar cookies are the first thing that come to mind. So when I saw this recipe, I couldn't resist making them!

The trickiest thing about making meringues is trying to decide when they're baked through. Since you bake them on a lower-than-normal-for-cookies oven setting to keep them from turning brown, it's a bit of a challenge. I found that (as long as I moved slowly) if I carefully touched the cookie and it felt firm, they were finished. 

You can adjust the intensity of the raspberry flavor pretty easily, but if you don't necessarily like raspberries, you can definitely exchange it for another flavor! Strawberry anyone? 

The hardest thing outside of baking them was waiting for that chocolate to set so that I could try one! ;)

Happy eating,

~HB~ 

Raspberry Meringues (idea from Taste of Home) 

3 egg whites 

1/4 teaspoon cream of tartar 

Pinch salt 

3/4 cup sugar

1 teaspoon raspberry extract 

5 to 8 drops red food coloring, optional 

1/4 cup semisweet chocolate chips 

4 T. heavy whipping cream

  

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Beat in extract and food coloring if desired.

Cut a small hole in the corner of a pastry or plastic bag; insert a large star tip (I used a 1M tip). Fill bag with egg white mixture.

Pipe 1-1/4-in.-diameter cookies onto parchment paper-lined baking sheets.

Bake at 300° for 20-25 minutes or until set and dry. (Turn oven off; leave meringues in oven for 1 hour.) Remove from oven and slide parchment paper onto your counter.

In a small saucepan, melt chocolate chips and whipping cream; stir until smooth. Drizzle over cookies; let dry.

Store in an airtight container.                                           Yield: 4 dozen