The Nifty Foodie

My husband and I went on a Carnival cruise this past December. It was our first cruise together (and individually), so we really weren’t sure what to expect. We decided to go the week before Christmas, which meant our holiday prep had to be done way in advance. I have to admit, it was really bizarre coming back to New Orleans two days before Christmas. It just didn’t feel like Christmas after spending a week snorkeling, eating island food, sampling lots of Jamaican rum & battling a mean sunburn (ha!). We ended up having a wonderful time, and we’re actually planning our next one!

One of the things that I was looking forward to was the food. I read reviews that the meals in the dining room were like going to a fancy restaurant every night. Oh man….and those reviews were right. Every single dish we had we loved. In fact, I loved the food so much that I gained 5 pounds in a week (whoops!). The dish I looked forward to the most (based on reviews from friends and online) was the warm melting chocolate cake. After trying my first one, I was hooked. It was such a rich, decadent dessert, and usually I can’t finish desserts like this, but I couldn’t let any of the cake go to waste. They served them in small ramekins with a scoop of vanilla ice cream. The cake itself is baked along the edges, but in the middle is a warm, gooey center of chocolate. Amazing. It’s worth breaking a diet over…seriously.

When we got home, I immediately searched for this recipe. There were a couple of popular variations, but this one is apparently straight from the cruise line’s newsletter. I ended up halving it to make this a dessert for two. This recipe is so simple (you will need a food scale for this one)…the batter was done within minutes, and I only used two regular sized bowls to make the batter. It’s the perfect ending to a nice dinner (hint hint: Valentine’s Day or Anniversary). You could add fresh fruit, whipped cream or vanilla ice cream on top, which I would recommend since it’s so rich.

Melting Chocolate Cake for Two
Source: mildly adapted from Carnival Cruise Lines, found on Mommy Musings

Ingredients:

• 3 oz. semi-sweet chocolate (chopped)
• 3/4 stick butter
• 2 eggs (at room temperature)
• 3 oz. granulated sugar
• 1 oz. all-purpose flour
• 1/2 tsp. vanilla extract
• confectioners sugar, for dusting

Directions:

1. Preheat the oven to 390 degrees. Prepare two small ramekins (or cocottes) by spraying the inside with a baking spray. Place the two ramekins in a 9×13 inch baking pan, and fill the baking pan (not ramekins) with water until it is surrounding the ramekins halfway up the sides.
2. In a bowl, microwave the chocolate and butter, stirring the mixture every 30 seconds, until the chocolate and butter are homogenous mixture. Allow the mixture to cool until it’s just warm.
3. In another bowl, whisk the eggs and sugar together for about a minute, until well mixed. Add in the flour and vanilla extract and mix together.
4. Once the chocolate/butter mixture is no longer hot, pour the egg mixture into the chocolate mixture, whisking well as you pour it in.
5. Once everything is mixed, divide the batter into the two ramekins. Bake for 15-25 minutes (it varies this much based on the size of your ramekins/cocottes…mine took 21 minutes), until the top of the cake is crusted, the edges are baked/firm, yet the middle of the cake is still gooey.
6. To serve, sift confectioners sugar over the cakes and enjoy warm!

Ok ladies. You know how you have a craving and no matter how many times you try to shake it, you just can’t until you actually eat what you’re craving? Yeah, that was me this WHOLE week.

It was a burrito salad at this place called Izzo’s. I’ve been thinking about it all week, and while the salad that I enjoy is well within my calorie count for the day, for some reason the food there makes me bloat like crazy. Oh, TMI…whatever. You ladies who are reading this get it.

And with my latest DietBet ending today, I was able to go to that restaurant today (right after the gym, mind you) and I savored every last bite of that darn salad. I will never have the mentality of “eat to live”…but at least it wasn’t an order of nachos or something, right? I could have done worse…way worse.

After Christmas, I had a similar craving for brownies. I just couldn’t shake it, and one night, I figured if the recipe was easy enough, the darn brownies were meant to be. And then I came upon this recipe. One bowl brownies.

Meant to be, I guess. I only had one out of the pan (coworkers had the rest), and oh man, these brownies were so rich and fudgy. I was pleasantly surprised since the recipe was so simple! I ended up throwing some leftover Christmas Hershey kisses in there as well, just to get rid of the candy. The brownies are a great, basic recipe…they would probably be amazing with peanut butter or caramel sauce mixed in as well.

One Bowl Brownies
Source: Kraft

Ingredients:

• 4 oz. Baker’s unsweetened chocolate
• 3/4 cup butter
• 2 cups sugar
• 3 eggs
• 1 tsp. vanilla extract
• 1 cup all purpose flour

Directions:

1. Preheat the oven to 350 degrees. Prepare a 13×9 inch cake pan by lining it with foil and spraying the inside with cooking spray.
2. Microwave the chocolate and butter in a large bowl for two minutes, or until the butter is melted. Stir the mixture until the chocolate is completely melted, and stir in the sugar. Wait for the mixture to be cool to the touch, and whisk in the eggs and vanilla extract. Add in the flour and mix well. Pour the batter into the prepared pan.
3. Bake the brownies for 30-35 minutes, or until a toothpick inserted in the center comes out with a few fudgy crumbs (making sure not to overbake). Allow the brownies to fully cool in the pan before serving.

I find myself completely stoked about this year’s Superbowl. While the Saints aren’t in it, it’s going to be held in New Orleans, which is where I’m from (well, a suburb of New Orleans, but close enough). Every time New Orleans is on the nation’s radar (for a good thing, at least), I feel a small sense of pride. New Orleans has been through a lot, and it’s just wonderful to see New Orleans back to being a prime tourist city again. Seven years ago, I remember going home for the Mardi Gras holiday, and going to my first post-Katrina parade. New Orleans (months later, mind you) still had a mildew-y smell. You could still see those “X”s spray painted on searched homes, as well as the water line stains on homes from the flooding.

While it was a sad sight to see, I think Mardi Gras that year allowed everyone to temporarily take their minds off of the damage and just simply enjoy New Orleans the way we all knew how. Stand on the neutral ground (or sidewalk), wave your hands in the air, take in the high school marching band music and catch/wear beads until your neck ached. Mardi Gras (the family version, at least) is the best!

Now, New Orleans is doing a LOT better than it was in February 2006, obviously. It’s mostly back to normal, but if you drive to certain parts of the city, there’s still some rebuilding happening. I’m so happy to see New Orleans hosting it’s first Superbowl since Katrina. With Mardi Gras being the week after, this whole shin-dig is being called Super Gras. I mean, these tourists have it made…they can have a hurricane in one hand and king cake in the other with their jerseys and face paint on, and no one will give them a second glance. New Orleans is really the best. (hint hint: food blog conferences take notes please?)

Since my husband and I have been counting calories, I haven’t been cooking much Louisiana cuisine. I still enjoy gumbo and jambalaya from time to time, but to have a full pot of that in our house? I just can’t do it lol! However, not ALL Louisiana cuisine is heavy in the calories. Let me introduce you to a wonderful dish called shrimp creole. It’s a wonderful tomato-based dish that is commonly served over plain rice. Now, I know…tomatoes can be boring, but there are layers of flavor in this dish. You start with making your own shrimp stock (using the heads and shells),  and I swear, it’s worth it. Just make it. When it comes to cooking the dish, it starts with the “holy trinity” (as every good Louisiana dish should…except for bananas foster…who wants that in their bananas foster? ha!) and then tomatoes/fresh shrimp stock/white wine. Are you hungry yet? I’m tempted to take the leftovers out of the freezer as I’m writing this post!

Now, fair warning…this is a SPICY dish. If you need to tone it down, feel free. You can play around with the spices if you want it a little milder. I swear, it will still taste great!

Shrimp Creole
adapted from NOLA Cuisine

Ingredients:

• 2 lbs. peeled and deveined Shrimp (save the shells and heads to make the stock)
• 2 tbsp. butter
• 1 tbsp.vegetable oil
• 1 large onion, finely chopped
• 2 stalks celery, finely chopped
• 1 small green pepper, finely chopped
• 2 tbsp. cajun seasoning (I use Tony Chachere’s)
• 2 tbsp. tomato paste
• 20 oz. of canned fire roasted diced tomatoes
• 1/2 cup dry white wine
• 2 cups shrimp stock (recipe)
• 2 tbsp. minced garlic
• 2 bay leaves
• cayenne pepper, to taste
• kosher salt, to taste
• 1 tsp. black pepper
• 1 tsp. white pepper
• 1 bunch fresh thyme
• 2 tbsp. tabasco sauce
• 1 tbsp. worcestershire sauce
• 1/2 cup green onions, green tops thinly sliced
• 1/8 cup chopped fresh leaf parsley

Directions:

1. Melt the butter, along with the vegetable oil, in a dutch oven over medium high heat. When the butter begins to foam, add 1/2 cup of the onions. Cook the onions, stirring often, until the onions are a golden brown color. Add the remaining onions, as well as the celery, bell pepper, 1 tbsp. of the cajun seasoning and a pinch of salt, and reduce the heat to medium. Cook the vegetables until they are soft.
2. Add the tomato paste to the vegetables, stirring constantly, until the paste begins to brown. Then, add the diced tomatoes and another pinch of salt. Stir everything together, and cook the mixture until the tomatoes are starting to break down a good bit. Add the wine and turn the heat until high, until most of the alcohol burns off (a couple of minutes). Add the shrimp stock, remaining tbsp. of cajun seasoning, garlic, bay leaves, black pepper, white pepper, a little bit of cayenne (to taste), as well as the thyme. Bring the mixture to a boil, and then reduce to a simmer. Continue simmering the mixture on low for another 45 minutes.
3. Add the hot sauce (you may want to add less if you’re sensitive to spice) and worcestershire sauce. Season the sauce to taste with salt. At this time, season the shrimp with 1 tbsp. kosher salt and a pinch of cayenne. Bring the sauce to a boil again, and then reduce the heat to low, adding the shrimp in. Let the shrimp cook in the sauce until cooked through, which will only take a few minutes at the most. Add the green onions and parsley just before serving. Serve over plain rice and enjoy!

 

 

 

In the 13 months that I’ve been on my weight loss journey, I’ve never found myself as challenged as I am this month. Last January, when I started counting calories, I was on a weight loss high. I was dropping weight left and right, and it was completely motivating to stay on track. This January, however, my weight isn’t coming off as quickly as it did (of course), and for some reason, I keep having a raging craving for all things sweet. I usually have some awesome willpower to say “no”, but I’m finding that I can’t trust myself lately.

Example: I bought a king cake for the first time this season. That same day, I ate THREE slices. The scale went up 2 lbs. ::sad:: Must.find.willpower.ASAP!

Now, I find that I’m improving a bit since Christmas. Y’all….the holidays had a ton of food. It all started with a cruise that my husband and I went on. Unlimited food that was already included? Well, let’s just say five pounds later I found myself standing on the scale in awe. You would think my mind would say GET BACK ON TRACK, but no…my mind said WHERE’S THE CHOCOLATE? Ugh.

So, all of the candy had to go. All of it. The best way I’ve discovered to get rid of a bunch of random candy? Add oatmeal and peanut butter and make some monster cookies! This was my first time making these cookies, and y’all….I think these were a worse temptation than the darn candy! I had to revert back to the days when I couldn’t resist baked goods, and immediately wrap the cookies in saran wrap, and ask my husband to just take them to his office. I know…I really need my willpower back, y’all. My husband told me some people took 5-6 of these cookies with them, so I know they were a hit in the office!

Monster Cookies
Source: adapted from Paula Deen

Ingredients:

• 3 eggs
• 1 1/4 cups packed light brown sugar
• 1 cup granulated sugar
• 1/2 tsp. salt
• 1 tsp. vanilla extract
• 12 oz. creamy peanut butter
• 1 stick butter, softened
• 1/2 cup M&Ms
• 1/2 cup assorted chocolate candy (chopped)
• 1/2 cup chocolate chips
• 1/4 cup raisins
• 2 teaspoons baking soda
• 4 1/2 cups quick-cooking oatmeal

Directions:

1. Preheat your oven to 350 degrees, and line two baking sheets with parchment paper or silicone baking mats.
2. In a mixing bowl, mix the eggs and sugars for about a minute on medium, or until mixed well. Scrape down the bowl and add the salt, vanilla extract, peanut butter and butter. Mix everything on medium high for 2-3 minutes. Scrape down the bowl and using a silicone spatula or spoon, stir in the M&Ms, chocolate candy, chocolate chips, raisins, baking soda and oatmeal.
3. Scoop the cookies out with a medium sized scoop, allowing 2 inches between each cookie, onto the already prepared baking sheets.
4. Bake the cookies for 8-10 minutes, making sure not to over-bake the cookies. Allow the cookies to cool for about 3-5 minutes on the baking sheet before transferring the cookies to wire racks to finish cooling. Enjoy!

 

 

Five years ago, I started writing a food/recipe blog. It was really meant to be an online space for me to keep my favorite recipes, and for me to challenge myself more in the kitchen, since my kitchen skills = a mean scrambled egg or boxed macaroni and cheese. I never really thought anyone would read it, besides me.

Five years later, I feel like I’m a part of a wonderful blogging community. I’m so thankful for every comment, email and pin from y’all. I’ve made some amazing friends through blogging, and I’ve learned to become a lot more comfortable in my cooking and baking. So, from the bottom of my heart–thank you for everything.

I thought I would make an elaborate cake for this post, but sometimes simple is best. I made this cake on a whim when my husband’s coworkers offered him some meyer lemons from their tree. I figured I should bake his coworker (and the office) something as a “thank you” featuring the lemons, and I came across this recipe on Food Librarian’s blog. In case you didn’t know, Mary’s blog is THE blog for bundt cakes (at least in my opinion). Her “I like Big Bundts” feature is truly awesome, and I always find myself going to her blog first to find a bundt cake recipe.

Now personally, I do not like lemon desserts. I love lemonade, love lemons in savory dishes, but for some reason, lemon desserts just aren’t appetizing to me. However, my husband’s fruit preference in desserts is lemon (along with pineapple…it’s probably a tie between the two actually). After putting the glaze on this cake, my husband was definitely eager to give this cake a taste for me. He told me this was probably one of the best cakes I’ve ever made, in his opinion. He loved how moist and flavorful it was…there’s no shortage of lemon flavor in this cake! He absolutely loved it, as did his coworkers.

Meyer Lemon Bliss Cake
Source: originally from King Arthur Flour, found on Food Librarian

Ingredients:

For the cake:

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 4 large eggs
• 3 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. salt
• 1 cup milk
• finely grated rind of 2 meyer lemons

For the glaze:

• 1/3 cup freshly squeezed meyer lemon juice
• 3/4 cup sugar

Directions:

1. Preheat the oven to 350 degrees, and prepare your bundt pan by spraying the inside with baking spray, making sure to get the spray in every nook and cranny (I use a pastry brush for this).
2. In the bowl of a stand mixer, beat the butter, sugar and salt together for about 3-4 minutes, until light and fluffy. Scrape down the bowl, and add the eggs in one at a time, thoroughly mixing the batter well after each addition. Scrape down the bowl once again, and add the baking powder.
3. With the mixer on low, alternatively add the flour and milk to the mixer, starting and ending with an addition of flour. Using a spatula, stir in the lemon rind.
4. Add the batter to the prepared bundt pan, and spread the batter around the pan, until even and smooth.
5. Bake the cake for 55-60 minutes, or until a toothpick inserted in the cake comes out clean. While the cake is baking, make your glaze by mixing together the lemon juice and sugar. Set this aside.
6. Allow the cake to cool in the pan for 5 minutes, and then place a cooling rack over the cake pan and invert the cake into the cooling rack. Using a toothpick, gently poke the hot cake to prepare it for the glaze. Stir the glaze again to combine, and using a pastry brush, just brush the glaze all over the cake. Allow the glaze to sink in a bit, and brush it once again. Repeat this method until all of the glaze is used. Allow the cake to fully cool before slicing. Enjoy!