Foodie Friends Friday: Honey Locust Hills

I feel like I've been on vacation! We took a week off from Foodie Friends Friday for Thanksgiving, but this week we are back! This week's sponsor, Honey Locust Hills, is giving away jars of Apple Raspberry Honey Jam or Cranberry Apple Honey Jam.  I'm linking up some of my favorite recipes that include some of these fun, fall flavors: Honey Wheat Cakes with Brown Butter Honey Glaze, Baked Apple Cider Donuts, and White Chocolate Raspberry Tipsy Cupcakes!

In the last party a bunch of lucky winners won great prizes from Don Thomas Coffee!

And here are the winner's from last week's party!

Most Votes:

1. Palpitation Cupcakes

2. Eggnog Bundt Cake

3. Salted Caramel Mocha Latte

Most Clicked:

1. Palpitation Cupcakes

2. Salted Caramel Mocha Latte

3. Mexican Nutella Hot Chocolate

Enter below and you might be lucky winner of one of these great jams!

But first, here are this week's co-hosts:

Foodie Friends Friday http://www.foodiefriendsfriday.com

Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com

Robyn's View http://www.robynsview.com

Marlys at This and That  http://marlys-thisandthat.blogspot.com/

Lois at  Walking on Sunshine http://wifeofthecolonel.blogspot.com/

Lindsey at Family Food Finds  http://www.familyfoodfinds.com

Michelle at  From Calculus to Cupcakes http://www.fromcalculustocupcakes.com

Cynthia at Feeding Big  http://www.feedingbig.blogspot.com

Jodie at Binomial Baker http://www.binomialbaker.blogspot.com

R Dawn at Spatulas on Parade http://www.spatulasonparade.blogspot.com

Angie at A lil Country Sugar http://www.alilcountrysugar.blogspot.com

Jutta at HungryLittleGirl http://www.hungrylittlegirl.com/

Kelly at http://www.adornedwell.blogspot.com/

Cindy at Cindy's Recipes and Writings: : http://www.cindysrecipesandwritings.com 

Joanne at Winelady Cooks: http://www.wineladycooks.blogspot.com

Marlene at Nosh My Way: http://www.noshmyway.com

a Rafflecopter giveaway

Champagne Glazed Carrots

I am so so so so so so nervous.

I have a Recruitment Fair in one hour and I am crazy antsy.  I just want to get it over with! After work today, I am going over the union for the K-12 Recruitment Fair.  A bunch of districts from Wisconsin, Illinois, and Minnesota have sent representatives over to talk to prospective teachers and interview them.  I have never done anything like this before and so I am nervous! I am also pretty excited, but the nerves are mostly taking over.  I also have a busy week where I am teaching, working, having staff meetings, and going out of town for the weekend! Why does this always seem to happen?  Thanksgiving is over and so everything gets piled on!

In other news, I made some super yummy carrots to bring to my sister's house for Thanksgiving.  I am sharing them today because this post is helping me keep busy and de-stress while I wait to go over to the fair.  Enjoy this recipe and wish me luck!

Champagne Honey Glazed Carrots (adapted from Food.com)

Ingredients:
2 tbsp olive oil
6 tbsp unsalted butter
4 lbs. baby carrots
2 shallots, minced
2 cups champagne
4 tbsp honey
4 sprigs fresh thyme
kosher salt and white pepper, to taste

Directions:
1. Heat the olive oil and butter in a large pan over medium-high heat.  Once butter has melted, mix in the carrots and stir to combine.  Cook on medium-high, uncovered for about 20 minutes.  Carrots should be just starting to cook and become soft.
2. Mix in the champagne, honey and thyme.  Season with the salt and white pepper.  Let cook until the liquid is reduced by about 3/4.  This should take another 5 minutes.  Remove the thyme and remove from heat.  Serve immediately, or place in fridge and warm up when ready to serve.
This can be made up to 2 days ahead of time.

Enjoy :)

Fun with Greek Yogurt

Today is Sunday and I have to get ready to go back to school.

This break has been so nice and much needed.  After all the Thanksgiving festivities and Black Friday shopping, I also got to go freeze my toes off at the Northwestern v. Illinois game.

Then, I got to help decorated Bri's Mom's Christmas tree. So pretty!

Also, of course, I indulged in a lot of awesome frozen yogurt with my friends and family.

Yogurt is quickly becoming one of my favorite treats.  I have done a little experimenting lately with yogurt and made some yummy and healthy snacks.  For both of these little treats, I used Chobani Greek Yogurt.  Today I am sharing pumpkin yogurt and peanut butter yogurt.  I am pretty sure that these would make awesome frozen yogurt options.  If only I had my ice cream maker at school!

Pumpkin Spice Yogurt

Ingredients:
3/4 cup non-fat plain greek yogurt
3 tbsp pumpkin puree
1 tsp vanilla
2 tbsp agave nectar

Directions:
1. Stir everything together.  Add more pumpkin or agave to taste.  Enjoy!

Peanut Butter Yogurt

Ingredients:
3/4 cup non-fat plain greek yogurt
2 tbsp creamy peanut butter
1 tsp vanilla
2-3 tbsp honey
Toppings: I used mini m&ms, but oreos, reeses, chocolate chips, etc would work well too!

Directions:
1. Mix the yogurt, peanut butter, vanilla and honey together.  Add more honey or peanut butter to taste. Top with toppings or enjoy as it is!

Enjoy :)

Sweet Potato Pie

So, I know that everyone is probably suffering from some sort of food coma today, but I just had to share this fun recipe that is perfect for Thanksgiving or the Holidays.

Also, I am not suffering from a food coma.  Don't get me wrong, I went to a great Thanksgiving dinner.  First, Bri and I stopped over at his families thanksgiving dinners for a few hours and then we made our way over to my sister's house for my family's thanksgiving dinner.  It was so nice to see everyone.  I haven't been home with family since the summer and this was just amazing to be around everyone once again.  Plus, I got to meet my new baby nephew who is just the cutest thing ever! The food was delicious and the company was even better.

I ate a ton, however, after dinner, Bri, me and my brother Zack went home around 8 and then I took a "nap" from about 9:30 to 11:30.  Then, we got in the car with my mom and drove over to the mall for Black Friday shopping that started at midnight.  The entire mall was opened and we got some great deals at a bunch of stores.  I made a killing at the Limited and seriously stocked up on some much needed teacher clothes.  I am totally ready for interviews and high school.  I also was able to get a bunch of presents as well as a new pair of cute shoes! I just love Black Friday.  The mall was busier than I have ever seen before and they were playing music throughout the stores.  It was so much fun.  We got home a little after 3 and went back to sleep.

Now, I am writing this after sleeping in later than I have in ages (9...woah) and deciding whether or not I should go shopping again.  I do need a bunch of groceries so Super Target is currently calling my name.  I am also planning on a great lunch at Portillos and then an evening out with my friends.  I can't wait for another lovely day of break!

Sweet Potato Pie (adapted from All Recipes)

 Ingredients:
1 pound sweet potatoes
1/2 cup unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup half and half
2 eggs
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1 tsp vanilla
1 9-inch pie crust (recipe-I left out the lemon juice for this pie and added a dash of cinnamon)

Directions:
1.  If you are making the pie crust, you can follow the recipe link and do this a day or two in advance.  Then, just leave the dough out to soften a bit and then roll out into a circle, 12 inches in diameter and place in your pie dish.  Fold dough over the side a bit and then take off any excess dough.  Place in fridge until ready to use.
2.  Preheat oven to 350 degrees.
3.  Microwave the sweet potato until it can be easily pierced with a fork, about 5-6 minutes.  Remove the skins and then mash the sweet potato.
4.  In a large bowl, beat the mashed sweet potato with the butter until well combined.  Beat in the sugar and brown sugar until well combined and then the half and half and eggs.  Mix in the cinnamon, nutmeg, cloves, and vanilla.  Pour the filling into your prepared pie dish.
5.  Bake the pie for 60 minutes or until sides and middle are firm.  Let cool and top with whipped cream.

Enjoy :)

Happy Thanksgiving!

I hope that everyone has a lovely Thanksgiving!

We all have so much to be thankful for and I can't wait to share this day with all the wonderful friends and family in my life.

Butterbeer-Regular and Adult Only Style

Today I feel really happy.  I think it is the "Almost-Thanksgiving-Cheer" that is in the air.  Today at school, my students took a quiz, and tomorrow we are going to be watching Boy Meets World as a little treat before break.  Plus, it just does not make sense to start a new unit right before the break.  I can't wait! On top of all this excitement, tomorrow is PJ day! I know right, it's going to be great.

Also, I found out that next semester, when I do my full-time student teaching at a high school, I will be teaching Algebra for juniors/seniors, AP Statistics, and AP Calculus.  The drastic change from middle school math is really exciting.  I met with my new cooperating teacher yesterday and now I am just super excited.  I love all these subjects and I can't wait!  There are only a few things keeping me nervous: 1. I haven't taken stats for ages and if anyone other there has any tips or good resources, I would love the help, and 2. I need to get a lot of nice, professional clothes so that I don't look like a student! Other than that, I am ready and excited!

And, today my family welcomed it's newest little member into the mix! My brother and his wife gave birth to a beautiful, healthy boy this morning.  So, once again, I am an Aunt!  I can't wait to go home for Thanksgiving break and meet my new little nephew.  I just need to make it through one more morning of school and then I am free!

With all this excitement, I am also pumped to share my final part of the crazy Thanksgiving Feast-Harry Potter Style.  For drinks, we decided on, of course, Butterbeer!  I have a bunch of friends who have had Butterbeer at Harry Potter World, and they all agreed that this was even better.  These recipes are great and since one is alcoholic and one is not, everyone can try some!

Butterbeer (adapted from MuggleNet)

 Adult Version:
2-3 shots butterscotch schnapps
12 oz cream soda
Topping: Whipped Cream

Directions:
1. Mix the schnapps with the cream soda and then top with whipped cream!

Not-so-Adult Version:
1 cup unsalted butter
1 cup butterscotch ice cream topping
24 oz cream soda
Topping: Whipped Cream

Directions:
1. Melt the butter and butterscotch topping together in a small saucepan.  Once melted, remove from heat and mix in the cream soda.  Top with whipped cream!

Enjoy :)

Happy 1st Blog-iversary!

Today my blog is one year old!

I can't believe and entire year has gone by since starting this whole project. A year ago, I was just starting off in the school of education.  I had just pierced my ear (you know, the one that got infected a month later), I made a great pumpkin pie for a Thanksgiving Dinner with my learning team, and I decided to write a blog post about it.

My friend Max thought of two really great names: CollegeCulinista and BinomialBaker.  Now that I am more involved as a math teacher, and a few short months away from graduation, BinomialBaker it is and will stay.

I love this blog.  I really can't explain it, but it has been a source of fun, stress relief, and development for me.  Writing blog posts has helped me to think through a lot of things going on in my life.  Documenting recipes has helped me create lasting memories of my adventures in the kitchen with friends and family.  Overall, this blog has helped me through a lot and taught me a lot about myself.

People are always asking me what this is all about or why I do it.  To be honest, I'm not sure.  At first, it was just a journal, but now I think it has grown into something more.  I have always loved creating food for others and my sweet tooth has helped me to come up with some really fun food adventures.  Writing about them has just become a fun way to remember.  I have never been a writer.  In fact, in high school, one of my English teachers discouraged me so much in writing that I began to fear and hate it.  I am still not fond of writing, but this blog has helped me to recognize the power in writing.

I have come so far in the past year.  I have learned so much about food and cooking.  I have expanded my Foodie network to meet tons of other great bloggers.  I have learned about life as well.  Since starting a food blog, I have become more active and even lost the last 10 pounds I was going for to reach my goal.  I have also developed as a student and teacher.  I went from being a math nerd, to practicum student, to student teacher.  This journey has helped me to shape my philosophies regarding teaching and now I feel prepared to share my views on helping students learn.

To celebrate such a wonderful year, I have decided to make the cake of my dreams.  Red velvet is my favorite kind of cake.  It is such a tasty cake and the traditional cream cheese frosting makes it a hit.  I can't say no to anything with cream cheese frosting.  Then, a layer of cheesecake just made sense to me because it would go so well with the cream cheese frosting.  Also, this is a red and white cake which is perfect for me being a Badger! Now, I love cake and all, but I really can't eat an entire one all on my own.  So, I shared it with the sisters of Delta Theta Sigma.  This cake really is about everything that is important to me: food, education, and friends.  It was perfect.

Red Velvet Cheesecake Layered Cake

For the Cheesecake: (adapted from Joy of Baking)

Ingredients:
16 oz cream cheese
1/2 cup sugar
1 1/2 tbsp flour
2 eggs
1 egg white
2 1/2 tbsp heavy whipping cream
1/2 tbsp lemon zest
1/2 tsp vanilla

Directions:
1. Preheat oven to 350 degrees and line a 10 inch spring-form pan with parchment paper.  Grease the sides of the pan.
2. In a large bowl, beat the cream cheese with the sugar and flour until well combined.  Scrape down the sides and beat in the eggs and egg white, one at a time, until well combined.  Scrape down the sides and beat in the cream, lemon zest, and vanilla.  Beat for 2-3 minutes.
3.  Pour the mixture into your prepared pan and bake for 15 minutes.  After 15, lower the temperature to 250 degrees and continue to bake for 60-65 minutes.  The cheesecake should be firm on the edges and slightly wobbly in the middle.  Let cool for 1 hour.  Wrap in plastic wrap and place in the fridge for at least a few hours or overnight.

For the Red Velvet Cake: (adapted from Joy of Baking)

Ingredients:
2 1/2 cups cake flour
2 tbsp cocoa powder
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
1 tsp vanilla
1 cup skim buttermilk (1 tbsp white vinegar with 1 cup skim milk, stir and let sit for 5 minutes)
2 tbsp red food coloring
1 tsp baking soda
1 tsp white vinegar

Directions:
1.  Preheat oven to 350 degrees and grease and line 2 9 inch round cake pans with parchment paper.
2.  In a medium bowl, whisk the flour, cocoa powder, and salt together.
3.  In a large bowl, beat the butter and sugar on high until light and fluffy.  Beat in the eggs, one at a time, until well combined.  Beat in the vanilla.
4.  In a measuring cup, mix the red food coloring with the buttermilk.
5.  Alternate adding in the flour mixture with the buttermilk mixture in three additions starting and ending with the flour mixture.  Beat until just combined.
6.  Mix the baking soda with the vinegar so that it fizzes.  Using a spatula, fold this mixture into your cake batter.
7. Working quickly, divide the batter between the two pans and place in the oven for 25-30 minutes.  Let cool completely.  Once cool, wrap the cakes in plastic wrap and place in the fridge for at least 1 hour so that they firm up and are easier to decorate.

Cream Cheese Frosting

Ingredients:
16 oz cream cheese
1 cup butter, at room temperature
4 cups powdered sugar
2 tsp vanilla
1 1/2 tbsp half and half

Directions:
1.  Beat the cream cheese with the butter for 3-4 minutes or until well combined and fluffy.  Slowly beat in the powdered sugar, 1 cup at at time, until well combined.  Beat in the vanilla and half and half and continue to beat for a few minutes.  Frosting will be fluffy.  Place in fridge until ready to use.

Assemble the cake:

1. Spread a little bit of frosting in the middle of your serving plate.  Place the first layer of red velvet cake on top of the frosting.  This will help the cake stick and not slide around.  Spread an even layer of cream cheese frosting on top of the cake.
2.  Place the cheesecake on top of this layer and spread and even layer of cream cheese frosting on top of the cheesecake.
3.  Place the final layer of red velvet on top of the cheesecake layer and spread cream cheese frosting over the top.
4.  Frost the sides of the cake and decorate as you like.  I ended up sprinkling mini semi-sweet chocolate chips on the top and around the bottom.  The little kick of chocolate took the cake to a whole new level and it looked pretty!

Enjoy :)

Golden Snitch Cake Pops

The grand finale of the Thanksgiving Feast-Harry Potter Style had to be one epic dessert.  I mean, I was in charge of dessert, and I was truly concerned with coming up with something good.

I knew about cake pops, I had seen cake pops, and I had eaten cake pops, but I had never made my own.  I saw pictures on Pintrest of Golden Snitch Cake Pops and I just knew that I had to make them.  They would be the perfect dessert for this meal, plus I could make enough for 30-40 people easily.  I investigated many designs and after long consideration, I came up with a great combination of cake, frosting, and design.  Check it out!

Golden Snitch Cake Pops

 Ingredients:
1 batch of Homemade Yellow Cake (recipe follows)
1 batch of Buttercream Frosting (recipe follows)
3 bags of Wilton Yellow Chocolates
16-20 oz Marzipan
Popsicle sticks

Homemade Yellow Cake:
2 cups flour
1 1/2 cups sugar
1/2 cup powdered milk
1 tbsp baking powder
3/4 cup water
1 tsp vanilla
1/2 cup butter, softened
3 eggs

Directions:
1. Whisk dry ingredients together.  Beat in wet ingredients.  Pour into a 13 by 9 inch pan and bake at 350 for 35-40 minutes.

Vanilla Buttercream Frosting

Ingredients:
1 cup butter, softened
3 cups powdered sugar
2 tsp vanilla
2 tbsp half and half

Directions:
1. Beat butter until light and fluffy.  Slowly beat in the powdered sugar.  Beat in vanilla and half and half.  Continue to beat for a few minutes until fluffy.

Snitch Directions:
1. Make the cake, let cool.
2.  In a bowl, crumble the cake and mix in the frosting.  Cover and let sit in the fridge overnight.  This will make the cake balls much easier to work with.
3.  Melt the chocolates in a microwave safe bowl.  Simply microwave for 30 second intervals, stirring in between, until melted.
4.  Form the cake balls into round balls that fit in the the center of your palm.  Stick a popsicle in the chocolate so that you get a little on the end and then stick into the cake.  The chocolate will help the popsicle stick stay.
5.  Dip the cake balls into the chocolate so that they are evenly covered and place on wax paper to harden.
6.  Roll out the marzipan with powdered sugar.  Cut out your wings.  I made tear-drop shaped wings.  7.  Use a toothpick to create holes in both sides of the cake pops.
8.  To stick the wings in, dip the end you are going to place in the cake into the chocolate and then stick into the hole you created with the toothpick.  Hold for a few seconds to make sure it sticks.  Then place back on the wax paper.  Now they are ready to serve!

Enjoy :)

Don Thomas Coffee Party-Raspberry Mocha Mousse

I LOVE COFFEE.

I am totally addicted and so when the lovely ladies of Foodie Friends Friday announced that we could get a free sample of Don Thomas Coffee, I was totally in!  This coffee is fantastic.  I used it to make a Raspberry Mocha Mousse and then my friend Casey brewed it and added Salted Caramel Creamer to make one delicious cup of coffee.  This party is all about coffee, so link up your favorite recipes that use coffee and enjoy!

Raspberry Mocha Mousse (adapted from Julia Child's Mousse)

Ingredients:
2 eggs, separated
6 tbsp sugar
2 tbsp Raspberry Liqueur
1/2 cup dark chocolate chips
2 tbsp strong coffee (I used Don Thomas Coffee)
6 tbsp salted butter, softened
1/2 tbsp sugar

Directions:
1.  Prepare a pot of simmering water over the stove and a pot of ice water on the counter.
2.  In a bowl, beat the egg yolks with the sugar until stiff and pale in color.  Beat in the Raspberry Liqueur.  Beat this mixture over the simmering water for 3-4 minutes.  Mixture will look foamy.
3.  Move the bowl and beat the mixture over the ice water for another 3-4 minutes.  Mixture will thicken, lighten in color, and resemble mayo.
4.  In a small sauce pan, melt the chocolate and coffee over the simmering water.  Once melted, remove from heat and stir in the butter until combined.  Beat the chocolate mixture into the egg yolk mixture.
5.  In a separate bowl, beat the egg whites until a soft peak forms.  Beat in 1/2 tbsp sugar until a stiff peak forms, about 3-4 minutes.  Fold in 1/4 of the egg white mixture into the chocolate mixture until combined.  Fold in the remaining egg whites until just combined.
6.  Pour the mousse into individual cups and refrigerate for at least 2 hours.  Enjoy plain or top with some fresh whipped cream!

Enjoy :)


Last week a bunch of lucky winners won great prizes from the sponsors of our Thanksgiving Party!

And here are the winner's from last week's party!

Most Votes:

1. Cranberry Orange Muffins

2. Simple Scottish Shortbread

3. Cinnamon Honey Butter

Most Clicked:

1. Simple Scottish Shortbread

2. Bikini Tanned Turkey

3. Cranberry Orange Muffins

This week is sponsored by Don Thomas Coffee!

But first, here are this week's co-hosts:

Foodie Friends Friday http://www.foodiefriendsfriday.com

Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com

Robyn's View http://www.robynsviewathome.blogspot.com

Marlys at This and That  http://marlys-thisandthat.blogspot.com/

Lois at  Walking on Sunshine http://wifeofthecolonel.blogspot.com/

Lindsey at Family Food Finds  http://www.familyfoodfinds.com

Michelle at  From Calculus to Cupcakes http://www.fromcalculustocupcakes.com

Cynthia at Feeding Big  http://www.feedingbig.blogspot.com

Jodie at Binomial Baker http://www.binomialbaker.blogspot.com

R Dawn at Spatulas on Parade http://www.spatulasonparade.blogspot.com

Angie at A lil Country Sugar http://www.alilcountrysugar.blogspot.com

Jutta at HungryLittleGirl http://www.hungrylittlegirl.com/

Kelly at http://www.adornedwell.blogspot.com/

Cindy at Cindy's Recipes and Writings: : http://www.cindysrecipesandwritings.com 

a Rafflecopter giveaway

Cranberry Sauce

I adore cranberries.  Also, here in Wisconsin, cranberries are kind of a big deal.  Every week at the Farmer's Market, you can pick up huge bags of fresh cranberries!  I know they are not everyone's favorite cup of tea, but I think this recipe could change a lot of cranberry non-believers out there into believers.  The recipe is crazy simple and crazy good.  I basically used the recipe that was on the bag of cranberries and used Orange Juice instead of water.  Please put down the canned stuff, go get some fresh cranberries, and make this sauce.  It's perfect for Thanksgiving!

Cranberry Sauce

Ingredients:
12 oz fresh cranberries, rinsed
1 cup sugar
1 cup Orange Juice

Directions:
1.  Heat the orange juice and sugar in a saucepan until boiling.  Add in the cranberries and let boil until they all pop.  Remove from heat and place in a bowl to be refrigerated   As the sauce cools it will thicken.

Creamy Garlic Mashed Potatoes

I found out where I am teaching next semester! And, if it all works out, I will be teaching high school Trig, Pre-Calc, and AP Calculus.  Woah! I have to go remember all that now!  But actually, I am so excited.  Plus, this is going to be such a different experience from teaching middle school algebra.  I can't wait! The high school has block scheduling, which will be new for me, and periods are 90 minutes instead of the 50 that I am used to.  Overall, I am going to learn a whole lot and I can't wait to get started!

Also, today I am sharing the recipe I used for Creamy Garlic Mashed Potatoes from my Thanksgiving Feast!  This was a yummy recipe that was totally simply.  Make it and you won't regret it!

Creamy Garlic Mashed Potatoes (adapted from Food Network)

Ingredients:
7 lbs. russet potatoes, peeled
4 tbsp salt
32 fluid oz. half and half
12 cloves garlic, crushed
12-14 oz grated Parmesan
Freshly ground black pepper

Directions:
1. Bring a large pot of water to a rolling boil and place potatoes in the pot.  Cover and let cook until potatoes can be easily pierced with a fork.  Drain and place potatoes back in the pot.
2.  Heat the half and half in a saucepan until simmering and add in the garlic.  Let simmer for about 5 minutes.  Pour the half and half into the pot with the potatoes and mash with a potato masher.  Add in salt and Parmesan.  Season with pepper and more salt.  Serve immediately, or keep warm until ready to serve.

Enjoy :)

Thanksgiving Stuffing

This stuffing recipe was amazing! I adapted it because we decided against stuffing it into the turkey, but it was simply fantastic.  I am definitely going to be bring this one to the Thanksgiving table in the future.

In other news, I am currently watching Gossip Girl.  I haven't been into this show since high school, but something about it is drawing me in this season.  Plus, I don't really feel the need to get a good nights sleep lately.  This week is funky because the students had testing today and all I did was help hand out books, calculators, pencils, and whatnot.  Then, I got to get a lot of work done for both my university classes and 8th grade classes.  I'm feeling pretty relaxed about now.  On Wednesday, though, I am getting observed.  I'm a little nervous because I'm trying out a new sort of classroom arrangement for an activity, but I am also excited because I think that my lesson plan looks really good and thoughtful.  Finally, I am supposed to find out where I will be teaching next semester any day now.  I am extremely excited and nervous.  More on that as soon as I get details!

Sorry about my random ramblings.  I guess I am just a little unfocused, it must be the gossip girl, or the fact that I am still STUFFED from the crazy Thanksgiving Feast I had this weekend.  I mean...check out this stuffing!

Thanksgiving Stuffing (adapted from the Food Network)
serves about 40

Ingredients:
2 loaves Challah bread, cubed into 1/2 inch pieces
2 quarts chicken broth
8 oz mushrooms
4 cups chopped white onion
4 cups chopped celery
4 cups chopped green pepper
4 tbsp vegetable oil
4 tbsp salt
12 oz dried cranberries
8 oz chopped pecans
8 eggs, beaten
8 tsp dried rubbed sage
8 tsp dried parsley
freshly ground black pepper, to taste

Directions:
1. Preheat oven to 400.
2. Pour the chicken broth into a large saucepan and heat until simmering.  Place the mushrooms in the broth, remove from heat, and let sit, covered, for 35 minutes.
3.  Place the copped onion, celery, and green pepper in a large bowl.  Toss with the vegetable oil and salt.  Spread the vegetables out on a cookie sheet and place in the preheated oven for 35 minutes.  During the last 10 minutes, place the cubed bread on top and continue to cook.  
4.  Reserve 1 cup of the chicken broth and then drain the mushrooms.  Chop the mushrooms and place in a bowl with the rest of the roasted vegetables and bread.  Mix in the cranberries, pecans, and season with sage, parsley, and pepper.  Pour the beaten egg over the mixture and toss to combine.  Place the stuffing in a baking dish and bake at 350 for 20-25 minutes or until lightly browned.  Serve warm.

Also, you can pour some of the cooked turkey juices over the stuffing.  This will moisten the stuffing up a bit and make it taste as though it was cooked in the turkey!

Enjoy :)

My First Turkey

I participated in making my first turkey this past weekend.  The Little Sisters of Delta Theta Sigma threw a Thanksgiving Feast-Harry Potter Style for an event we call, Dinner/Auction.  We have dinner, we have an auction, and its a great fundraiser.  We dressed up like Harry Potter characters and it was a blast!  For the next few days, I will be updating this menu with posts on the Thanksgiving recipes that we made for this awesome feast.  Stay tuned...

The Menu:

Thanksgiving Stuffing

Roasted Herbed Carrots

Creamy Garlic Mashed Potatoes

Homemade Cranberry Sauce

Golden Snitch Cake Pops

Butterbeer

Butternut Squash Blondies

With Thanksgiving coming up, I have been on the lookout for fun recipes to celebrate fall flavors.  When I came across the idea for Butternut Squash Blondies, I just couldn't resist! I love when recipes are unexpected and exciting and this was perfect! I adapted it slightly from Food Plus Words and the result was amazing! I knew I was going to like it since I adore butternut squash, but even I was surprised at how much I loved it.  I roasted by own butternut squash to make the puree and then got to work on the blondies.  I can't wait to make this again and share it with my family for Thanksgiving!

Butternut Squash Blondies 

Ingredients:
Roasted Butternut Squash Puree:
1 butternut squash
1 tbsp olive oil
salt and pepper to taste
2 tsp cinnamon
1/2 tsp ground ginger
2 tbsp brown sugar
Blondies:
1 1/4 cups whole wheat flour
1 tsp baking powder
1/4 tsp ground ginger
1 tbsp (heaping) cinnamon
1/2 tsp nutmeg
1 cup brown sugar
2 eggs
4 tbsp brown butter, cooled
1 1/2 cups butternut squash puree
2 tsp vanilla
1/2 tsp salt
1 cup mixed chocolate chips (I did white chocolate, milk chocolate, and semi-sweet chocolate)
1 cup dried cranberries

Directions:
1.  Preheat oven to 400.
2. Prepare your butternut squash by peeling it, taking out the seeds, and then cutting it into 1/2 inch cubes.
3.  Toss the chopped squash in a bowl with the olive oil, salt, pepper, cinnamon, ginger, and brown sugar.  Spread the squash out on a baking sheet in a single layer and place in the oven for 15 minutes.  After 15 minutes, stir the squash and roast for another 15.  After 15, stir again, and leave in for a final 15 minutes.
4.  Place the roasted squash in a bowl and mash with a fork or potato masher.  Let cool.  You can do this ahead of time and place in the fridge for a few days, or you can let it cool and use immediately.
5. Reduce the heat of the oven to 350.
6.  In a medium bowl, whisk the flour, baking powder, ginger, cinnamon, and nutmeg.
7.  In a large bowl, beat the brown sugar and eggs until pale in color.  Beat in the brown butter, squash, vanilla, and salt until well combined.  Switch to a spatula and fold in the dry ingredients until just combined.  Stir in the chocolate chips and cranberries.
8. In a lightly greased 13 by 9 inch baking dish, pour the batter.  Bake the blondies for about 30 minutes or until sides are lightly browned and the middle is set.  Let cool.

Enjoy :)