Pumpkin Pizzelles

So today is the last day to vote for me to go onto the next round of project food blog! If you want to read my post and vote for me, go here! (update: voting now closed!)


Seriously now, why hadn't I thought of making these before? Earlier this week I received an email from an awesome lady Donna who was looking for a pumpkin pizzelle recipe. She had a recipe but it wasn't working out right, instead of nice and crisp the cookies were coming out a little soft and chewy. I went home that night and started experimenting. The best part is the pumpkin cuts the butter used in half... so not only are there things AMAZING, they are healthier for you. Double bonus!


Pumpkin Pizzelles
recipe by steph chows

3 eggs
3/4 cup sugar
1 tsp vanilla
1/4 cup butter (4 Tbs) (melted)
1/4 cup pumpkin puree
3/4 cup whole wheat flour
1 cup all purpose flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
dash nutmeg

BEAT eggs, add sugar gradually, add melted butter and pumpkin

MIX flour, baking powder, and spices in a small bowl

ADD dry mixture to wet gradually

DROP spoonfulls on a hot pizzelle iron and cook according to iron instructions (mine has a light that goes on and off when they are done) remove and cool on a wire rack, or roll into ice cream cone shape and set aside to cool.

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The Classics -Voting is open!

First off, THANK YOU ALL WHO VOTED!!! We've made it past the first challenge of Project Food Blog and are now into the second round! You all rock!!! Voting for this challenge begins Monday, the link to vote will be posted here at that time, or you can always click on the Project Food Blog button at the top of the left column of this page. Please vote to help me get through to the next round! Voting is open now!


For this challenge we have to tackle an ethnic dish outside our comfort zone. I know most are probably tackling sushi for the first time, or maybe a big bowl of Pho... I thought about doing both of those but I just kept thinking about how John and I eat bagels out ALL THE TIME... and I have yet been able to tackle them at home! Maybe you don't consider Jewish bagels a very ethnic dish... or maybe you didn't know bagels were Jewish at all! According to the New York Times:

What’s Jewish about a bagel?

The short answer is: Sure, there are non-Jewish boiled and baked ring-shaped breads in Italy, Greece, Finland and Poland (among other countries), but the bagel is the Jewish version and as such it has accumulated a rich folklore and history that it cannot shake off easily.

Now onto a little background on me and my love of bagels. I grew up in northern NJ and the best place in town was Sonny's, a wicked good Jewish bagel bakery that my family frequented on a weekly basis. (My mom just told me that it was just voted best bagel shop in NJ! But we already knew that)

Did I mention that I LOVE bagels?

To prepare for the challenge I scoured the internet for what seemed like days to find the best and most authentic recipe possible. I even sent emails out to old friends who at one time worked in Sonny's to see if they could give me the secret!! I really wanted to try a version featured on Mags blog (she's awesome, I love her) but I was lacking the malt powder her recipe called for. In truth I think this is the true secret ingredient to make a good bagel (since my bagel shop friend also mentioned a form of malt), and without it I knew it wouldn't be up to par.

I knew I didn't have enough time to order the malt powder online since this post had to be up in a few days. After visiting multiple stores and calling ahead to a few more I found malt syrup lurking in the organic section of Pittsford Wegmans! Next was to find an authentic recipe that used the syrup instead of the powder!

The process sounds much more complicated than it really was. The instructions are long and detailed, intimidating to say the least! I forged on and after mixing, kneading, rising, shaping, boiling, and finally baking, sweet glorious bagels made their way out of the oven!! Want to give it a try yourself? I highly recommend it! For the holy grail of bagel recipes, click here for the deliciousness.

Just look at how crusty and chewy those things are. This isn't just bread in the shape of a bagel, these are the real deal! And yes everyone, that secret ingredient of malt syrup is the best secret I've ever found out.

Now onto the next task... figuring out how to make them into gingerbread flavored bagels... stay tuned!

And if you liked the post, please go vote for me!

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2nd annual jam roundup!

Thank you everyone for joining this years jam exchange! Jams and jellies were made, sent, and devoured!! As for the stats, 34 participants hailing from the US, Canada, and the UK! I haven't heard back from everyone involved so if you aren't on the list comment to let us know what you sent or what you got! Thanks again for the huge success!!

The first person to sign up for the exchange was Val from Good Morning Sussigkeit so I had to pair myself with her! She sent me a cherry preserve (YUMMM) and a blueberry lemon grass infused jam (haven't opened it yet but I bet it's amazing!) I sent her some apricot jam, blueberry jam... and one other which I'm blanking on.. whoops!


Tanya sent out Rhubarb BBQ sauce, Pirate Peaches (those sound amazing), and Blueberry Syrup YUM!!!! Her partner Betty of Scrambled Hen Fruit sent her Blackberry Jam with Apple Pectin, Habanero Gold Jelly, and also some Spiced Apple Butter.


Lori of Finding Radiance sent rhubarb ginger jam and a pear cranberry jam! Her partner Dina of Known by Name sent her blueberry jam and a marion berry.

Beth from The Seventh Level of Bordom sent "Blackberry Shiraz, and one of my Mango Habañero. After making the Blueberry Lavender, I couldn’t resist including a jar of that as well"

to Cathy from The Bread Experience who sent her Cantaloupe Preserves with Cinnamon.

Anna of Blondies Cakes sent vanilla bourbon peach jam and watermelon jam.




She was partnered with Evan of Sweete Bakes who sent her Three Pepper Jam and Blackberry Blueberry Port jam!

Mireya of Pearls & Such sent Strawberry Jam and Tayberry jam

to Leslie of Spilling Buckets who sent her Cinnamon Peach Jam, Spiced Blueberry Peach Jam, and a BONUS can of Salsa!


Steve sent Mulberry and cranberry jelly, ginger plum, and apple jelly! And according to Jeanne he also sent her some green fig preserves!
Jeanne of The Wrong Century sent him "Pear jam, peach jam, blueberry jam and cucumber sula. (Cucumber Sula is a family recipe that makes a relish. I don't love it, but the rest of my family does...)" AND she made him a nifty dish cloth!

Lindsay from uncanny sent Rosemary Apple Cider Jelly and a jar of Sour Cherry and Walnut Conserve. Avalee from The Wooden Spoon sent her Blueberry Thyme Jam and Bittersweet Marmelade.

Danielle from One Green Tomato sent homemade grape jelly and organic strawberry jam

Denise and Melissa LaCaille from Twin Tables sent her blueberry, strawberry and peach jam.

Brenna had this to say about what she sent and received "Drunken Fig jam recipe I found online, but altered just a tad. The second was a Strawberry Fig jam. The figs were grown in my garden. Figs like to ripen on my tree all at once, so each year I am bombarded with several pounds of figs, and not enough people to give them away to. This year I decided to can them, and the result is fabulous. My partner (Krystal of Special K Treatment) sent me some tomato ginger jam, which she recommends spreading on warm pita with baked brie. I've had it as a dressing on a muenster and portabella sandwich, which was very tasty indeed. "

Steph (aka my old roomie) sent apricot jam, cherry jelly and strawberry rhubarb to Christie of Sandwichhoss who sent her Peach Butter, a jar of my overly-vanilla-y apricot jam, and a jar of the hopelessly seedy peach-raspberry jam!

Joy of Joy's Misadventures sent Fig Jam and homemade nutella!!!

She sent them to Brandi of Bran Appetit who sent her two jars of blueberry jam, one made with sugar and one made with agave!

Mike from Food Muse sent apricot and blueberry jam. Beth sent him raspberry jam and a red pepper jelly!

Doug from Javaholic sent strawberry lemongrass jam.

Kimberly who is currently going through the craziness of starting law school (congrats!!) will be sending him some home made maple syrup!! YUM!

To the 6 others who joined in but I didn't hear back from, I hope you had a fabulous experience and a great time!

I've also had a request to make the exchange a little later in the season so more people have time to pick different fruit, sounds like a good idea to me, what do you all think for next year??

I've also had requests for a cookie exchange around the holidays (last years was great!)... anyone interested in doing another one this year??

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Sweet Moments

First off, if you haven't already don't forget to vote for me being the next food blogger star so I can make it onto round 2! Just click the button at the top of the page in the left hand column to vote! Or click here. Then you click the heart at the top of the page where it says "vote for this page" Thanks all!

Now onto some tasty treats! MyBlogSpark sent me a package the other day... it was filled with all types of relaxing things... like bubble bath, foot scrub, a loofah...

And new Pillsbury Sweet Moments.

It was for a spa night in and it was fabulously relaxing. You can find the sweet moments in the refridgerator section where they sell cookie dough. You know me and my love of home made... but I admit these were a fun treat. The little brownie chunks are dangerous though... each chuck is 60 calories, a serving size is 3 chunks, and there are 4 servings in a package.

Buy these if you have friends to share with or if you have good self control... otherwise you might need to talk yourself out of these. Four chunks went down pretty quick and as I reached in for my 5th... I stopped myself and said ok girl put DOWN the bag of brownies!!

Moist with a thin layer of caramel in the middle and covered in a thin layer of hard chocolate these things are described correctly on their packaging "Decedent and Delicious" No false advertising there!

Seriously though... if you are one without good self control... only get this if you have come to terms with that fact that you WILL be eating the full bag in one sitting :)

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Mixed Berry Sucanat Granola

OOO I forgot today starts voting for project food blog! head here to vote for me! Just an FYI you have to join or be a member of Foodbuzz to vote (it's free) but I don't expect anyone to sign up just to vote, but if you are part of foodbuzz and want to vote I'd appreciate it!! :D

The people at Musselman's contacted me the other day and asked if I'd like to try their latest and greatest flavor additions to their apple sauce family. Sure thing I would!


Delicious on their own you know I couldn't just eat them all and not try baking with them right? The first thing I thought of was a berry granola using the mixed berry variety. It's flavored with apple sauce, strawberry raspberry and blueberry puree plus fruit juice concentrate to sweeten it.

I kept the granola pretty simple because I really wanted that berry apple sauce flavor to shine through but feel free to toss in whatever you have on hand. I also wanted to try a granola sweetened by sucanat and am so glad I did, it was a delicious combo!


Wild Berry Granola
recipe by steph chows

In a big bowl toss together
4 cups old fashion oats
1 cup almond slivers
1 cup unsweetened coconut (if you like a sweeter granola use sweetened)

In a small bowl mix together
1/3 cup sucanat
1 cup (2 small containers) Musselman's Mixed Berry Totally Fruit

Toss wet into dry until everything is incorporated and slightly wet. Pour into a thin layer on greased cookie sheets and bake at 350 until crisp. I like to take it out and toss it around every 10 minutes. Takes about 30-40 minutes to be done.

Remove from oven and let cool then toss with dried berries of your choice or eat it up plain.

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Chocolate Espresso Cake

This cake has a secret... want to know what it is?? and it's not that is was cooked in some new crazy cooking method using dutch ovens.


That's right... beets!! I asked John if he liked beets, he informed me if I made any he wouldn't be eating them... well I'll show him!


Grating up beats allows you to sneak them into all types of innocuous things... like CAKE!


The only issue is when said husband comes downstairs while you are in process of baking and he sees said bowl of grated beets.

"Are those beets... and are you putting them in a CAKE?!?"
"Nah those aren't beets"
"What are they then"
"I aint telling"
"They ARE beets!! You lied to me!!! What now that we're married you lie to me"
"It's for your own good, now go back to your man cave and let me bake"
"Well I aint eating it!"

The cake came out beautiful and I happily dug into it with a scoop of ice cream on the side.
"mmmmmm this is sooo good!! too bad you don't want any since there are beets in it... more for me!"
"Well... maybe I could have a little slice"
"Nope you don't eat beets, sorry."

Needless to say I caved and let him have a slice... and he loved it... stinker :D

I found this while randomly browsing in the library... best way to find new things if you ask me!

Deep Dark Chocolate Cake (my changes in red)
Recipe from Cook Yourself Thin

Serves 10
Calories per serving: 222

For the cake
Cooking spray
1 1/2 cup self-rising flour ( I used 1 cup APF + 1/2 cup whole wheat flour + 1 tsp baking powder)
1/4 cup finely ground almonds
5 tablespoons cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
4 ounces beets, peeled and finely grated
4 ounces low-fat buttermilk (I used fat free milk plus a squeeze of lemon)
2 tablespoons strong black coffee (I used instant espresso)
3 large eggs
3/4 cup sugar

For the icing
1/2 cup dark chocolate, cut into small pieces
2 tablespoons strong black coffee (I used instant espresso)
2 tablespoons honey

1. Preheat the oven to 350 degrees.

2. Lightly spray an 8-inch springform baking pan with cooking spray.

3. In a small bowl, combine the flour, cocoa powder, ground almonds, salt and baking soda, and set aside.

4. Using a standing or handheld mixer set at medium speed, beat the eggs and sugar for 4 full minutes until pale and fluffy. On low speed, beat in the grated beets, followed by dry ingredients. Add the buttermilk and coffee, and beat until the batter is smooth.

5. Pour into the pan and place in the middle of a hot oven and bake for 30 minutes. (Mine took 40 for some reason) Test with a toothpick inserted for doneness; it should come out clean. Bake for an additional 5 minutes if needed.

6. Cool for 10 minutes or so in the pan and unmold onto cooling rack. Cool on a wire rack until cold. 7. To make the icing, prepare a double boiler.

8. Combine all the ingredients and gently stir until the chocolate is smooth. Stir occasionally until the mixture thickens.

9. With the cake still on the wire rack, pour the icing liberally over the top of the cake and let it drip down the sides. Transfer onto a plate or cake stand for serving.


Chow!!!!

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Saucy Mama Steph

Saucy Mama asked if I wanted to enter a recipe contest, if I did they would happily send me a case of their sauces to experiment with. COUNT ME IN!!!

I was totally intrigued when I saw the jar of cracked pepper marinade and wanted to try it straight away. We only had a few hours before dinner so I stabbed a couple chicken breasts with a fork and slathered on some of the marinade, back in the fridge they went until it was time for dinner. I was amazed at how flavorful they were even after only a few hours marinating.


A quick trip onto a hot grill made for a delicious dinner... but that's not where this recipe is headed. This recipe is best served cold the next day... like revenge... I mean... umm never mind :D


I shredded up the leftover chicken and then topped it with John's awesome chipotle mustard spiked coleslaw!! Served on a whole grain baguette with a little extra sharp cheddar this is the perfect lunch sandwich if you ask me.

Or serve it up appetizer style like above, mini sammies!

John's chipotle coleslaw
recipe by John

Toss together
1/2 head green cabbage
3 shredded carrots
1/2 red bell pepper finely chopped
1/2 red onion thinly sliced

Mix together (nothing exact all by eyeball- come on now John did make it and he doesn't measure!)
Suacy Mama Chipotle Mustard
canola oil (tiny bit)
apple cider vinegar
garlic
franks red hot
celery seeds
pepper

Toss everything together and let marinate overnight.

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First Challenge

Challenge Prompt: For the very first Project Food Blog Challenge, we're asking you to create a blog post that defines you as a food blogger and makes it clear why you think you have what it takes to be the next food blog star.

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Why hello there, thanks for visiting! For all of you faithful long time readers thank you so much for sticking around; for all you new readers, here's a little bit about what makes me and my blog tick! :)

First, an admission. I have competing passions: a passion for baking delectable and tasty treats, and a passion to not let passion #1 make me get so large that I can't fit through a doorway. Oh come now, they can go hand in hand!

My blog was founded upon the two guiding tenets of two of my grandparents.
As Grandpa said "Life is short, eat dessert first!"
And as Nana said "Everything in moderation"

The goal of my blog is to transform sugar- and fat-laden recipes into their 'skinnier' counterparts... but here's the key: they still have to TASTE GOOD!! I mean, sure I tried to make shortbread without butter - HA! (yeah that didn't go so well) - but I'll fully admit it when something doesn't work out (because John won't let me forget it !!)

I'm also obsessed with healthy muffins... and photography.. probably in that order (gratuitous plug: see the tab on top labeled muffins? Go ahead try one, I KNOW you will love them!)
So my blog gives me 'healthy' outlets for my creative energies, and it allows me to both meet 'virtual' and real friends from around the globe. And since I love what I'm doing, I try to add a little good into my 'recipe'.. whether it is participating in Operation Baking Gals to send homemade cookies to troops overseas, or going on a shopping spree for Thanksgiving dinner for a family in need.


Now for the other half of the equation. You can eat the bad stuff too! It's ok! Really, it is! And enjoy it! Don't get down because you ate a slice of Amaretto chocolate cheesecake. Be happy and enjoy; just don't make it an everyday habit in mass quantities :)


Need a favorite recipe 'skinny-ed' up? Send me an email stephchows at gmail.com. I'll be happy to experiment! And don't hesitate to ask any questions you may have; I may not know the answer, but I'll give it a go!

Thanks again everyone for your 3 plus years of support. Voting for this competition will open on the 20th! Make sure to come back and I'll link to the place where you can vote for me! :) If you think I'm cool enough that is :)


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Farm Fresh Muffins

If you didn't see already, go check out the post all about where I made these muffins here. Muffins don't have to be intimidating, I didn't know I was going to be making them, otherwise I would have snuck a recipe with me, but making them on the fly seems to work just as well :)


Raspberry Peach Whole Grain Muffins
recipe by steph chows

Whisk together
1.5 cups whole wheat flour
1/2 cup all purpose flour
1 tsp baking powder
1/2 cup white sugar
2 Tbs brown sugar

Mix together
1.5 cups shredded zucchini (skin and all)
1 farm fresh egg
1 cup skim milk plus juice of half a lemon

Pour wet into dry and mix until just incorporated. Then Fold in
1 peach chopped up
1/2 pint raspberries

In a separate bowl mix together the topping
1/2 cup oats
1/4 cup slivered almonds
drizzle of maple syrup to get it all wet

Spoon into greased muffin tins and then spoon on the topping.

Bake at 350 for about 20 minutes or until done.


Do you think you could have pulled a muffin out of your rump?? What would you have made??

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Beveri

I was recently asked if I'd like to try an immunity boosting drink. I said I'd give it a try and away they sent me a box full of beveri Enhance it Immunity Boost. OOOO visiting their website just let me see they also sell milled flax seeds!! Mmmmmm flax seeds... oh right, back to those drinks!

They sent me three flavors to try: Natural Lemon Zest Flavor, Natural Tangerine Zest Flavor, and Natural Tropical Fruit Zest Flavor

image taken from their website

Basically this is a vitamin you can drink. I was a little worried it was going to TASTE just like a vitamin but thankfully it didn't! No aftertaste either! I opened a tropical fruit flavored one and instantly thought it smelled like Kool-Aid. A quick mix with 10-16 onces of water and I was ready to go! The drink is only 5 calories and full of immunity boosting things like vitamin C and Lactoferrin (which if you want to learn more about you can read about it here.)

I wouldn't say this tasted like Kool-aid but it did have a nice sweetness to it even though it contains no sugar. I think these are a great option for people who don't like swallowing vitamins or for someone looking for an added dose of things during cold season. I'm no scientist or doctor but they do have some scientific evidence listed on their site here.

I brought them into work and let my coworkers at them as well. My one coworker especially liked them and she drinks these sort of liquid vitamins all the time, so the fact she said they were good means a lot!

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Foodbuzz 24x24: Fresh from the Market

9 am: We reach the market and look around for someone wearing Chef whites. We easily pick out Jeff and are greeted warmly with our mission. Pair up with two other classmates and we have $20 to spend to pick out ingredients for making a 3 course meal. Pantry staples and proteins (shrimp, beef, chicken) are available back at the kitchen. Ready Set GO!!!!



Let me give you some background first. John and I signed up for this class at the New York Wine and Culinary Center. It is offered every Saturday and we are already talking about going back with friends to do it again. Jeff the instructor was amazing, giving us ideas of what to make and telling us to talk to the farmers to get ideas. Now let me tell you about the market, it is different than many farmers markets around because it is 100% producer run, no vendors. That means you are talking directly to the farmers who cared, nurtured, and harvested what they are selling. It also means that everything is local and in season, a style of cooking Jeff takes true to heart.


We paired up with two amazing guys who were from Toronto and started brain storming straight away. We decided on making a butternut squash and leek soup.


Shrimp and fresh veggie fritada (with local brown eggs)


and my contribution (surprise surprise) MUFFINS!!!!


Can I just tell you Jeff said this was the FIRST time anyone had made muffins in the class, my guess is since there are no recipes most people can't pull muffins out of their rump... well I did... and Jeff said they tasted great and not like they came out of my rump HA! Thanks Jeff :) Seriously though, the fact that he, a professional chef tried one and liked it meant the world to me.


10:15 am: We are back to the NYWCC and Jeff gives us the rundown on where things are, and what makes for a properly stocked pantry. Cooking local doesn't mean you have to eat boiled corn every night of the week, it allows for so much variety and creativity. The four groups of four all made different things, not one repeat.


11:45 am: Time to eat. It was a whirlwind of cooking and amazing to see what everyone came up with... and getting to eat our creations... totally the best part! We all left packed full and with leftovers in tow. Here's a look at what some of our lovely classmates (Betsy and Cathy) made! Stunning... seriously their presentation put us all to shame... just look at these!!!




Now I want to tell you about the amazing collaboration that made this possible for John and I. Foodbuzz and Electrolux paired up to pay for this event. They also donated $250 towards the ovarian cancer research fund in our name!! You can get Electrolux to donate more too by going and making a banana split here, for every split made a dollar is donated towards research.

I think my event fit perfectly inline with this cause. Eating fresh local veggies may not cure you of diseases but it is going to help improve your health and keep you healthy. This challenge taught us how much healthy variety you can still have by eating a fresh in season diet.


Come back later this week for that amazing muffin recipe I made :) It used farm fresh zucchini, raspberries, and peaches!

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