BinomialBaker

Thursday, September 20, 2012

Baby Blueberry Tarts and another Foodie Friends Friday!

I didn't have enough time to go out to get Daiya cheese and actually make something this week, but I did just make these adorable Whole Wheat Coconut Oil Tarts! There isn't any butter or eggs needed! Then, I saw a recipe over at A Couple Cooks, and I decided to do something similar. I filled those cute pre-baked tarts with greek yogurt and blueberries! To make it vegan, just use vegan yogurt! Check it out:

Baby Blueberry Tarts

Ingredients:
4 pre-baked mini tarts (These are mine)
1/2 cup non-fat greek yogurt
1 tsp honey
1/4 tsp vanilla
blueberries

Directions:
1. Mix together the yogurt, honey, and vanilla. Divide among the 4 tarts. Top with fresh blueberries!

Enjoy!

It's time for another Foodie Friends Friday! Last week this lucky winner won an adorable spoon ring from Miss Macie:

Cinnamon Rolls from Baker Becky

And here are the winners from last week!

This week is sponsored by Daiya and there will be 6 winners!!! Four randomly picked posts and 2 randomly picked readers will win coupons!

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

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

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

Ericka at Chef Picky Kid  http://www.chefpickykid.com

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

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

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

Amber at http://www.mamasblissfulbites.com/

Skye at http://www.avirtualessence.blogspot.com/

One more thing: The Rules

Step 1: Make sure that anything you link up is:

A recipe that is made and photographed by you
Not part of a sponsorship/sales/giveaway or other promotions/linky parties
Linked to a specific page of your recipe, not your homepage
Please limit your link-ups to 3 per party

Step 2:

Show some love and link back to my blog and Foodie Friends Friday (http://www.foodiefriendsfriday.com) on the post of the recipe you are submitting. For example: This recipe is featured on "Host Blog Link" and http://www.foodiefriendsfriday.com Linky Party

If you want to be the very best Foodie Friend Ever...

Grab our button at http://www.foodiefriendsfriday.com and put it on your page and share Foodie Friends Friday!
Take some time and check out other submitted links and the blogs of all our gracious hosts
Come on over and "like" us on Facebook www.facebook.com/foodiefriendsfriday

Step 3: Come back on Sunday and vote for your favorite recipes by clicking on the star under the recipe. You only get 3 Votes so use them wisely!

***Please note that by linking up your recipe you are agreeing to allow Foodie Friends Friday and any of it's affiliated websites or publications to use photos/links/recipes for any reprint, republishing and distribution without monetary compensation to you. If photos/recipes are used, proper credit and link backs will be included.

Tuesday, September 18, 2012

Coconut Oil Whole Wheat Crust and a Giveaway!

This weekend I did something pretty crazy. I made mini tarts for absolutely no reason.

Well, I sort of had a reason. I really wanted to use coconut oil to make pie crust, and then I was also craving dessert.

I used Tropical Traditions Gold Label Virgin Coconut Oil. This stuff is fantastic and if you've never cooked or baked with coconut oil you need to change that. It is great as a butter substitute and it is way better for you than all that butter! I used it to make a great crust for tarts! If you want to make a pie, you can double this recipe to get enough dough for 1 9 inch pie crust.

I made this super yummy, flaky pie crust and it was perfect!!!

Coconut Oil Whole Wheat Crust
(makes enough for 4 mini tarts)

Ingredients:
1/2 cup + 2 tbsp white whole wheat flour
1/2 tbsp sugar
1/4 tsp salt
pinch of cinnamon
1/4 cup cold coconut oil (it should be solid)
up to 2 tbsp cold water

Directions:
1. Place the flour, sugar, salt, and cinnamon in a food processor and pulse a few times to combine.
2. Add in the coconut oil and pulse until mixture resembles wet sand.
3. Slowly add in water, 1/2 tbsp at a time, until mixture forms into a ball.
4. Roll the dough into a rounded disk and wrap in plastic wrap. Refrigerate for at least an hour.
5. Now, either use to make a pre-baked mini tart or pie. For a pre-baked tart, divide dough into 4 and press into your mini tart pans. You may need to add a little water if the dough breaks apart. Bake at 350 for 10 minutes, let cool and fill with your tart filling!

Enjoy :)

Win 1 quart of Gold Label Virgin Coconut Oil!

Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil?

You can also watch the video they produced about Gold Label Virgin Coconut Oil:

Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.

To enter to win: subscribe to http://www.tropicaltraditions.com/subscribe_for_special_sales.cfm, let me know in a comment below!

For additional entries:

Follow BinomialBaker and leave a comment.
Like BinomialBaker on Facebook and leave a comment.
Subscribe to this Blog and let me know.
Follow me on twitter: @JodieBerman21 and leave a comment.
Tweet about the Giveaway: I just entered the giveaway for Tropical Traditions Coconut Oil at @JodieBerman21! And leave a comment!
If you already follow/like/subscribe, just let me know in separate comments bellow :)

This giveaway will close in one week!

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

Saturday, September 15, 2012

Daring Cooks' Challenge September 2012: Paella

Inma from laGalletika challenged us with making Paella for this month's Daring Cooks' Challenge! It was so fun to experiment with this little taste from Spain and put our own twists on the flavorful dish!

I had a blast whipping up this delightful dinner with a few of my girlfriends from the school of ed. We got together, made some Paella, enjoyed some wine, and watched tv. It was a really lovely evening and it made me so grateful for my fellow teacher friends.

Student teaching has been so much fun and so much work! I officially started lead teaching my class this past week and it is exhausting! I am always amazed by how how tired I feel when the adrenaline rush starts to wear off when the lesson is over. I am slowly becoming more and more comfortable in my new teaching shoes and I have learned so much already. My class is a tough one. There are quite a few tough cookies in that room that make life interesting. I am trying to incorporate all of my training and readings into my practice and so far it seems to be going well. I knew that classroom management was going to be a struggle because you really can't learn how to do it from any class. You just gotta give it a try. I am working on focusing on my language as I speak to the students. I try to be consistent and persistent with my expectations and disposition. I want to show them that I respect them, but that in return, they must respect me. I want to develop positive relationships with all my students and I want to empower them by having high expectations of everyone.

This all sounds lovely in writing, but in life it gets tricky. Not only do I have to focus on ALL of this, but I have to teach math too! The only tricky thing about this is that I am following the CMP curriculum, which I did not have when I was in school. It is a very different method of learning than what I was used to and so it is new for me as well as the students! I just have to stay on my toes and learn everything a little big faster than the kids. I am actually starting to do their homework as well so that I am on the same page as they are and have an even better understanding of the curriculum and the material.

After all this teaching and learning, one would think that one would be too exhausted to have any fun. However, that is simply not true! Last night I have a great night with my friends watching the Bears v. Packers Game and this weekend is a Badger home game and I have a ticket! I can't wait to relax and have some fun with my friends. It is my senior year after all!

Healthy Paella (adapted from Fervent Foodie)

Ingredients:
2 chicken breasts (about 1.5 lbs)
1 box mini turkey sausage links, cooked according to directions
1/2 large white onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
14 oz can whole tomatoes, drained
2 cups arborio rice
2.5 cups low-sodium chicken broth
1/4 cup dry white wine
4 oz cooked shrimp
1 cup frozen peas, defrosted
salt and pepper to taste
Chicken Rub:
1 tbsp paprika
2 tsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
1/4 tsp red pepper flakes

Directions:
1. Mix the chicken rub spices together and coat both sides of the chicken breasts.
2. Heat a large skillet with cooking spray or olive oil and cook the chicken until just seared on all sides. Place on a plate off to the side.
3. Add onions, garlic, and red pepper to the skillet and cook over medium heat for about 3 minutes. Season with salt and pepper. Add the tomatoes and crush with your spatula. Add the rice, stir to combine, and cook until all the liquid is absorbed. Add the chicken broth and wine, season with salt and pepper, and bring to a boil. Once boiling, reduce to a simmer and cook, covered, for about 10 minutes. Add the chicken, stir to combine, and continue to cook, covered for 5 minutes. Add the cooked sausage and continue to cook for 3 minutes before adding the cooked shrimp. Let simmer for an additional 2-3 minutes, stir in the peas, season with salt and pepper, and enjoy!

Enjoy :)

Thursday, September 13, 2012

Honey Wheat Cakes with Brown Butter Honey Glaze

I made these amazing little honey cakes for my study night this week. Rosh Hashanah is coming up on Sunday and I wanted to bring a dessert that really celebrates that holiday! Honey was on my mind because you eat honey on this holiday to celebrate having a sweet new year! I have a lot of sweet things going on in my life right now (including these mini cakes!) and I can't wait to see what this next "new" year has to bring!

Mini Honey Cakes with Browned Butter Honey Glaze (adapted from Pastry Affair)

Ingredients:
2 1/4 cups white whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1/4 tsp cloves
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 cup sugar
1/2 cup honey
3 eggs
2 tsp vanilla
1/3 cup skim milk
2/3 cup non-fat greek yogurt (I used Plain Chobani)
Glaze:
3 tsp honey
1 tsp butter

Directions:
1. Preheat oven to 350 and lightly grease some cupcake pans. This recipe will make about 24 mini cakes.
2. In a large bowl, beat the oil, applesauce, and sugar together until well combined. Beat in the eggs, one at a time, until well combined. Then, beat in the vanilla.
3. In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg, and cloves together. Incorporate the dry ingredients into the wet ingredients until just combined. Stir in the milk and yogurt. Pour batter into prepared pans filling each hole about 1/2-2/3 full. Bake for about 18 minutes.
4. While cupcakes are baking, make the glaze. Place butter in a small saucepan over medium heat. Swirl butter around until completely melted and then continue to swirl until butter browns and smells fragrant. Pour butter into a small bowl and whisk in the honey. Drizzle glaze over the warm cupcakes!
Enjoy :)

It's time for another Foodie Friends Friday! Last week these three lucky winners won an adorable towel from Bazor Designs:

The Meltaways Hasselback Sweet Potatoes

Earning My Cape Microwave Dried Fruit

Slice of Southern Pineapple Grilled Pork

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

#1 Top Voted AND Most Clicked:

Hun What's For Dinner Lemon Blueberry Zucchini Loaf

#2 Top Voted AND Most Clicked:

Cozy Cakes Cottage Buttermilk Breakfast Cake

#3 Top Voted:

Jenmi Jenmi Chocolate Chip Cream Pie

#3 Most Clicked:

One Creative Procrastinating Gal 3 in 1 Meal

This week is sponsored by Miss Macie and one lucky winner will win this gorgeous ring!