Strawberry Jam Crumb Coffee Cake
March 9, 2008 at 3:43 pm | In Cakes | Leave a CommentI love The Nest. I love the Nest because the girls on it are so nice and helpful and share such wonderful recipes. One of the recipes that I was able to find was for the Strawberry Jam Crumb Coffee Cake…which has been my breakfast for the last 6 days…I know sad how long I can eat leftovers for, but seriously, that’s how good it is. I don’t think there’s anything else left to say about it except, TRY IT. It’s really delicious and not difficult to make…well, except opening the strawberry jam jar…that took several hours and hubs doing at it with a hammer, but that’s a whole other story…
For this post, I’m just going to send a link to Annie’s blog, since I didn’t change her recipe. It was really good as is, and I agree with her post about it using fresh strawberries next time around (when they’re in season).
One more thing…this photo isn’t the best and doesn’t do the cake justice. I didn’t think to take a picture of the cake until there was ONE piece of it left, so this is the absolute last piece of it, after hubby and I picked away at the cake…next time I’ll definitely get a better picture and maybe replace this one.
Strawberry Jam Coffee Cake
Source: Annie
Stuffed Shells
March 9, 2008 at 10:28 am | In Pasta | Leave a CommentSo my wonderful hubby has been asking me for stuffed shells for a very long time now, and now that I had spring break this week, I was finally able to make them for him. However, I made him a little surprise with the shells. Here’s how the conversations went.
Hubs: Honey….why are my shells green inside? Me: It’s close to St. Patrick’s Day? Hubs: No really, why are they green? Me: Because I’m a Spartan?So I really didn’t want to tell him, but these shells, not only were they yummy, but I made them a bit healthy too by adding spinach to the inside. They ended up not taking as much time as I thought they would either, so I think this might become one of our regulars.
Stuffed Shells with Spinach + 5 Cheeses
Sources: Combo of back of Meijer box, Renea , Two Novice Chefs, One Tiny Kitchen
and of course a little bit of me
Ingredients: 1/2 box Jumbo shells 1/2 cup part skim ricotta cheese 1/2 cup mozzarella cheese 1/4 cup parmesan cheese 4 oz cream cheese 1/4 cup romano cheese 2 eggs, beaten 1/2 tsp Italian seasoning 1/2 tsp crushed red pepper flakes 1/2 tsp basil 1/2 tsp oregano 3 garlic cloves + more garlic powder if you like 1/2 cup baby spinach 4 cups pasta sauceAdd the pasta shells to a boiling pot of water and cook for 8-10 minutes. Meanwhile, preheat the oven to 350 degrees and cover the bottom of the baking dish with some pasta sauce.
Mix all 5 of the cheeses, eggs, seasonings, and a bit of salt and pepper in a food processor and process until smooth. Then add the spinach to the food processor along with a little bit of the pasta sauce.
Drain the pasta and fill each shell with 1 1/2 tsp of the mixture. Then place each shell in the baking dish. Top the shells with more mozzarella or parmesan cheese and then with more sauce.
Cover the baking dish with aluminum foil and bake for 25-30 minutes.
Hello WordPress!
March 8, 2008 at 7:49 pm | In Uncategorized | Leave a CommentAfter hearing all the wonderful comments about WordPress, I finally decided to jump on the WP Bandwagon. It took three hours and a big fight between me and WP, but I’m finally here! Hopefully this will be the beginning of a beautiful *food-filled* friendship!
The Little Monster that Stole my Bread
March 8, 2008 at 4:21 pm | In Bread | Leave a CommentI love bread. It doesn’t matter what kind of bread it is, I will eat it. However, I do have my favorites, and my absolute favorite bread is the cheese focaccia bread from Panera Bread. However, the only complaint Hubs has about it, is that there isn’t enough cheese in it. Well, last year, I got “The Home Baker Cookbook” for my birthday, and in it is a recipe for Focaccia with Mozzarella & Rosemary where you knead the mozzarella into the dough, so you get a yummier, cheesier bread. Also, it doesn’t hurt that the dough is very easy to work with.
Apparently, my niece Emma (who is 11 months old and is the cutest little girl I have ever seen) is quite fond of this bread too… I was at my parents house last weekend eating a piece of bread, and this little monster (*cute* monster) , who just learned to walk, ran up to me, stole the bread right out of my hand as I was about to eat it, and ran away! Unfortunately, I couldn’t get a picture of the bread as a whole but I thought a picture of Emma showing off the bread could be good enough.
Mozarella Cheese Focaccia
Source: The Home Baker Cookbook
Ingredients: 1tbsp extra virgin olive oil, plus extra for oiling
Generous 2 1/2 cups white bread flour, plus extra for dusting
1/2 tsp salt
1 tsp active dry yeast
1 tsp sugar
1 cup lukewarm water
5 oz (or more if you like) mozarella cheese, grated
Topping: 2 tbsp olive oil
fresh rosemary sprigs (I substituted basil and oregano here!)
sea salt (I did not use this)Lightly oil a 10-inch round shallow cake pan. Sift the flour and salt together into a warmed bowl and stir in the yeast and sugar. Make a well in the center with your hand and add the water and oil to the well. Mix to form a soft dough. Turn out the dough onto a lightly floured counter and knead for 5-10 minutes or until smooth and elastic. Put dough in an oiled bowl, cover with plastic wrap and let rise in a warm place for one hour, or until doubled in size. Turn out the dough again and knead lightly. Flatten the dough and sprinkle over the mozzarella cheese and gently knead in. Shape into a ball, flatten slightly and roll out into a 10-inch circle. Transfer to the prepared pan, cover with lightly oiled plastic wrap, and let prove in a warm place for 20 min.
Make deep indentations all over the surface of the dough with your fingers. Cover with lightly oiled plastic wrap and let prove in a warm place for an additional 15 min. Preheat oven to 400 degrees during this time.
To make the topping, drizzle the oil all over the surface of the dough. Then sprinkle with the additional spices. Bake in the preheated oven for 20-25 min, until golden. Transfer to a cooling rack and let cool slightly. Serve warm.
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